by Lauren Piro in Recipes, July 29th, 2016
by Nora Horvath in Food Network Chef, Recipes, July 29th, 2016
Many of us love an ice-cold beer on a hot summer day. A few of your favorite cans or bottles can play a vital supporting role at a cookout (the star, of course, is still whatever you throw on the grill). But if you want to get a little more creative and nudge your beer into the spotlight, we’ve got a killer way to do it — gelatin-ify it.
by FN Dish Editor in Shows, July 29th, 2016
You might dream of juicy barbecued meats and tender grilled vegetables at summer cookouts, but you also know that one of the best parts of warm-weather dining comes at the end of the meal. When your sweet tooth is aching, follow Ree Drummond‘s lead and break out tubs of chilly homemade ice cream, indulgent cakes layered with fresh seasonal fruit and more sweet treats, like the fan-favorite recipes below.
Individual Key Lime Pies (pictured above)
It takes only four ingredients — lime juice, sugar, butter and eggs — to make the tangy filling for these personal pies.
by Nora Horvath in Shows, July 29th, 2016
This summer The Great Food Truck Race returns for a new season, premiering Sunday, Aug. 28 at 9|8c. But this time things are a little bit different: Six teams of families have taken up the fight for the $50,000 grand prize as host Tyler Florence springs difficult challenges their way. None of the family members have ever operated a food truck business before, so they’re in for the ride of their lives, with some family drama along the way. The Great Food Truck Race: Family Face-Off kicks off in Los Angeles and follows a scenic route down the California coast, finishing on Catalina Island, where the best food trucking family will ride off into the sunset with the grand prize.
Find out who’s competing
by Maria Russo, July 29th, 2016
Before a new Food Network Star is crowned this weekend, catch up on all the mouthwatering dishes your old favorites are making. First up on Saturday, Trisha Yearwood is hosting a pizza-and-movie night on the season premiere of Trisha’s Southern Kitchen. She’s keeping things simple but delicious with sweet Malted Milk Fudge and Basil Pesto Pizza. Up next, it’s bacon everything when Valerie Bertinelli plans dinner for her friend Jo Stougaard, a bacon aficionado. On the menu is Jalapeno-Stuffed Bacon-Wrapped Shrimp, with salty-sweet Bacon Caramel Scuffins for dessert. After, Patricia Heaton is throwing a poolside luau party complete with tropical flavors like Macadamia Coconut Shrimp and Tropical Fruit Pops.
Then on Sunday, Giada De Laurentiis is back in Florence for the season premiere of Giada in Italy. She heads straight to the market and with her finds puts out a Northern Italian lunch for her friends, including Bruschetta and Marinated Bistecca Fiorentina. After that, it’s a class reunion on Guy’s Grocery Games as four chefs from Season 2 of Food Network Star reunite 10 years later. The alums will have to impress Guy Fieri with a 5-star dish made from a list of ingredients he picked specifically for them. After that, the three finalists on Food Network Star will watch their pilots with Giada and Bobby Flay, and a new Food Network Star will be crowned.
by Elizabeth Brownfield in Recipes, July 28th, 2016
This. Is. It.
Fresh off last week's momentous pilot shoot with Guy Fieri, Damiano, Jernard and Tregaye are set to return to Food Star Kitchen for the last time on Sunday for what will be a life-changing finale — for one of them. These three Food Ne...
by Regan Burns in Recipes, July 28th, 2016
S’mores. The delicious trio of crunchy graham crackers, melting chocolate and expertly toasted, ooey-gooey marshmallow has the power to make a grownup feel like a kid again. But there’s more than one way to eat this timeless trifecta. Read on for our favorite riffs, including desserts, breakfast and even a s’mores-inspired cocktail.
It’s hard to believe that this pretty 4-Ingredient S’mores Pie (pictured above) comes together with so few ingredients and only 15 minutes of prep and cook time. Simply melt milk chocolate and heavy cream in a microwave and pour it into a prepared graham cracker crust. Once the pie’s set, add the marshmallows and broil until they’re just this side of torched. Read more
by Allison Milam in Recipes, July 28th, 2016
A simple wooden skewer may be the answer to all your mealtime needs — if you need something that’s quick, fun and delicious, that is! Give new life to staple ingredients by threading them onto skewers for a refreshing twist on dinner.
Cheeseburger Kebabs (pictured above)
Here’s a fun new way to eat cheeseburgers — on a stick! These totally stacked, shareable kebabs combine all the elements of a classic burger, including the lettuce, tomato and pickles.
by Maria Russo, July 28th, 2016
With watermelon’s innate sweetness and plentiful water content, you can do a lot more with its pink-hued flesh than just nibble it straight from the rind. On its own, one bite of the fresh, juicy summer fruit is more refreshing than any drink you’d ever sip. Kick back this summer with our favorite watermelon cocktails (and one spiked treat), in all kinds of cooling frozen and iced creations.
For the most-refreshing party trick in the book, carve your watermelon into a cocktail keg and fill it up with a big batch of Watermelon Sours (pictured above). Featured in Food Network Magazine, this swig is a mix of fruity liqueur, gin, sour mix, lime and sparkling rosé for effervescence.
by Maria Russo in Shows, July 27th, 2016
"Each of you will have 60 minutes to cook the dish of your life," Giada De Laurentiis told the finalists on Sunday night. "And make sure, you guys, that the dish you make leaves no doubt that you should be the next Food Network Star."
That's some pre...
For Cutthroat Kitchen judge Richard Blais, there was no shortage of roller-coaster emotions as he tried his hands — or, rather, his tongs — at not one but two of the day’s sabotages during the After-Show. After host Alton Brown asked him to prep an everyday cobb salad, the judge was mostly pleased with the task. But in true Cutthroat fashion, the challenges didn’t stop there. “Why do you guys have to do this?” Richard joked after being saddled with a duo of challenges. He was forced to carry multiple shopping bags on both of his arms — which sounds easy enough — but then instead of being able to use his hands to prep the salad, he was given salad tongs. And that’s when the situation turned evilicious.
“The lettuce is going to be an issue,” Richard noted after he mangled his mise en place of fresh avocado and grilled chicken. When it came to cracking and peeling a hard-boiled egg, he said simply, “That’s not fun at all.” But once he learned the basic technique of working with tools upon tools, he couldn’t help but feel proud of himself. “Now I’m kind of crushing it,” he admitted, having successfully used tongs to hold a spoon and scoop out mustard for the base of his dressing. As he used the tongs to claw away chunks of bacon from the strips, he explained how downright diabolical this sabotage proved to be, calling it “one of the toughest challenges” he’d seen. Once again, though, the frustration didn’t last long. By the time Richard added the last of his ingredients to the salad, he admitted, “I’m feeling good about this.” Sure enough, he was pleased with the final results.