by Michelle Buffardi in Recipes, July 17th, 2015
by Maria Russo, July 17th, 2015
Think you know everything there is to know about salmon? Read on; you might learn a thing or two.
1. Salmon are an anadromous fish, which means they’re born in freshwater but spend their adult lives at sea. They return to fresh water only to spawn.
Make Sweet and Spicy Grilled Salmon (pictured above)
by Maria Russo in News, Shows, July 16th, 2015
The timed challenges, the unexpected twists, the life-changing prize that will be awarded in just a few weeks — these factors and surely others contribute to the high-pressure, higher-stakes atmosphere of Food Network Star, for both the finalists c...
by Lauren Miyashiro in Food Network Magazine, Holidays, Polls, July 16th, 2015
Guy Fieri has done it again. For the third year in a row, the past Food Network Star winner’s fan-favorite series, Diners, Drive-Ins and Dives, has scored a nomination for a Primetime Emmy Award. From North Pole, Alaska, to the island of Key West, Fla., Guy and the Triple D team have traveled from coast to coast and beyond in search of the best, most-over-the-top versions of classic eats and drinks and the local legends who create them at popular joints and little-known hot spots alike. The series, now in its 23rd season, is nominated in the Structured Reality Program Category.
Joining Triple D in the Structured Reality Program category are Antiques Roadshow, MythBusters, Shark Tank and Undercover Boss, as well as HGTV’s Property Brothers, hosted by siblings and home-renovation experts Drew Scott and Jonathan Scott. Fresh off of its seventh season, Property Brothers is known for transforming fixer-upper houses into dream homes — all while staying within a family’s budget and set timeline.
by Christie Bok in Recipes, July 16th, 2015
It’s only mid-July, but Food Network Magazine editors are already hard at work on the Thanksgiving issue. So while you’re searching for potato salad recipes and ideas for no-bake dessert to bring to the next cookout, their minds are on turkey and pumpkin pie. Help them with their research and vote in the following Thanksgiving shortcuts poll.
From boxed mashed potatoes to canned cranberries, Food Network Magazine wants to know how you cut corners for the big feast. Answer the questions below, then see how your Thanksgiving dinner compares with others in the upcoming November issue.
by Maria Russo, July 16th, 2015
When it comes to building a taco, there are endless varieties of proteins, fillings and fixins. This summer, try using shrimp as an alternative to steak or chicken. It takes just two to three minutes to grill or saute shrimp, which means you can focus more on making delicious toppings like Food Network Magazine’s mango slaw (pictured above). Keep reading below for more creative ideas on shrimp tacos, including Rachael Ray’s recipe, which calls for lettuce instead of taco shells.
Shrimp Tacos with Mango Slaw — With coleslaw mix, sweet mango and fresh cilantro, Food Network Magazine’s shrimp taco recipe certainly holds true to the old chef’s adage that “you eat with your eyes first.” Top tender shrimp with this colorful mango slaw that gets a kick from a Sriricha and mayonnaise dressing. Use hard taco shells for a crunchy texture in every bite.
by Allison Milam in Recipes, July 16th, 2015
From first-impression spotlights and sunny days at an alfresco food festival to a not-so-sweet baking challenge, a 4th of July switcheroo cookout and a think-on-your-toes improv challenge, the remaining rivals have survived six weeks of camera and cu...
by Maria Russo, July 16th, 2015
True pesto lovers know that nothing compares to one that’s blended at home. If you’re all about making pesto in bulk, or if you’re faced with a bounty of basil (or other herbaceous pesto-friendly green), we’ve got plenty of ways beyond pasta to put it all to use this summer.
When it comes to making pesto, Ina Garten’s easy 15-minute recipe (pictured above) is a solid place to start. Once you’ve got the formula down pat, you can doctor your of-the-moment pesto at will. Have some arugula on your hands? You can swap it (or nearly any other leafy green) in. Out of Parmesan but have other hard cheeses available? Those are fair game too. Out of pine nuts? Add a different kind for a new nuttiness. There are countless ways to mix and match ingredients for pesto, and there are tons of ways to put it all to use too.
by Amy Reiter in News, July 15th, 2015
Just as the Food Network Star finalists ought to put their best dishes forward in an Italian-food challenge for Giada De Laurentiis, on Sunday they surely better bring the best of their brunch game in the Mentor Challenge, as Bobby Flay knows just wh...
by Food Network Kitchen, July 15th, 2015
Thank you for giving us an excuse to eat ice cream every day — sometimes more than once..
There, now that that’s over with, let’s talk scooping. I always thought a scoop was a scoop was a scoop (unless you’re talking about a super-duper ultra-big scooper like this one). But the Huffington Post has just offered five tips to make scooping easier — and, by extension, make summer even better.
For softer ice cream and smoother scooping, the site suggests:
During the Food Network Star Mentor Challenge this week, the finalists had barely any time to get their pizzas topped and baked — and sadly, many of the pizzas were underdone (except Dom’s, as he wisely used the stovetop to crisp up his crusts...