by Lauren Piro in Recipes, May 10th, 2016
by Amy Reiter in News, May 10th, 2016
There’s nothing quite a like a milkshake to make you feel like a kid again. But next time you’re filling the blender for a whipped-up treat, try one of these ideas for a fun twist on the classic.
Wake it up with coffee.
A little bit of espresso powder gives this Vietnamese Iced Coffee Milkshake (above) a pleasing jolt.
by Maria Russo, May 10th, 2016
We all know the British love their tea (and scones and crumpets and those cute little sandwiches with the crusts cut off), but it turns out they love it way less than they used to.
Tea consumption in the U.K. has steadily declined since the early 1970s, according to research released by the Open Data Institute and cited by the Washington Post. In 1974, Brits sipped an average of almost 68 grams of tea per week. By 2014, their tea drinking had dipped to a relatively weak 25 grams per week — a decline of more than 63 percent. Meanwhile, consumption of coffee in the U.K. during the same period of time tripled.
by Emily Lee in Entertaining, Recipes, May 9th, 2016
In just a few short weeks, the spotlight will shine on Food Star Kitchen, and this year's cast of Food Network Star hopefuls will have to wow mentors Bobby Flay and Giada De Laurentiis not just on camera but also on the plate. From day one the final...
by Maria Russo, May 9th, 2016
Tedious prep work and outrageously long cook times get an F in our gradebook. But before you throw in the towel and dial the caterer, take a look at our tips for a relaxed and inexpensive DIY graduation party. Whether your scholar just completed college or kindergarten, our tasty menu of easy, make-ahead dishes will score top marks with any audience.
Burgers and hot dogs have long dominated the late-spring and summer entertaining scene, but this season we’re all in favor of make-your-own taco stations. Food Network Kitchen’s Sweet-and-Spicy Chicken and Steak Taco Bar is ideal for a casual open house. As new guests arrive, warm more tortillas and replenish your bowls of Monterey Jack, lime wedges and corn salsa. Don’t grill all of the meat at once: The chipotle-marinated chicken and steak cooks up in just 10 minutes on the grill, so leave some of it marinating in the fridge for guests who arrive later.
by Maria Russo in Recipes, May 9th, 2016
You see the challenges and deliberations, and you watch intently as the Comeback Kitchen mentors deliver the news of elimination. But what happens when the cameras stop rolling? For an all-access look at what goes down on set between takes, browse th...
by Maria Russo, May 9th, 2016
Now, this is a kind of steak that we crave come Meatless Monday. Instead of beefy chops, make vegetables the star of the meal, as Valerie Bertinelli does with this fuss-free dish featuring cauliflower from Food Network Magazine.
by Maria Russo in Shows, May 8th, 2016
When Food Network Star kicks off on May 22 (at 9|8c), mentors Bobby Flay and Giada De Laurentiis will have one job before them: Find Food Network's next famous face. It's up to them to guide the rivals through 11 weeks of competition, challenge them ...
by Maria Russo in Community, May 8th, 2016
It wasn’t long ago that grandmas entered the Cutthroat Kitchen arena for their turn at old-fashioned eviliciousness. Tonight, though, the focus shifted to the younger generations, as moms and daughters teamed up for a special Mother’s Day episode designed to bring out the most-diabolical sides in everyone. Judge Jet Tila was on hand to watch this not-so-sweet competition unfold, and after wrapping up three rounds of battle, he met host Alton Brown in the beauty parlor to dish on the gossip of the day during Alton’s After-Show. The pink-seat shop at which Jet and Alton sat was home to one of the day’s most-evilicious sabotages. For the mother-daughter duo saddled with this challenge, the Bob-style manicure to which they were treated was all but a relaxation treatment. “They had to do everything with one hand,” Alton explained of their prep work. “And occasionally the Bobs, with their creepy little raccoon, gecko hands, would change, and [the mother-daughter team] would have to [prep] on the other side.”
by Regan Burns in In Season, Recipes, May 8th, 2016
Take it from The Pioneer Woman. If she says that these crispy-on-the-outside, tender-on-the-inside fries are “perfect,” we’re quick to trust her. The secret to her recipe, featured in Food Network Magazine, is a double-fry technique: One dip in the oil whisks away excess moisture and cooks the potato, while the second turns the fries craveably crisp.
Check out more of our Most Popular Pins of the Week, then stop by Food Network’s Let’s Cook Comfort Food board on Pinterest to find more hearty, decadent recipes.
Get the Recipe: The Pioneer Woman’s Perfect French Fries, Featured in Food Network Magazine
We’re edging into strawberry season, which means that in warmer parts of the country those fragrant, ruby-hued berries are popping up at the farmers markets, and pick-your-own operations are finally open for business. In cooler areas, we’re relying on supermarket berries for now, but even those are flavorful and juicy at this time of year.