by Samantha Lande in Restaurants, June 11th, 2016
by Emily Lee in Recipes, June 10th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Nothing says summer like firing up the grill for a smoke-tinged feast. Hot dogs and burgers are requisite, of course, but sides are your secret weapon for taking a spread from the expected to the exceptional. Borrow tricks from these chefs from coast to coast, who share their creative spins certain to elevate any barbecue. Read more
by Amy Reiter in News, June 10th, 2016
If you retired jelly shots from your drink rotation the day you received your bachelor’s degree, you’re not alone. Yet, recently, the jiggly spiked concoctions have been getting the gourmet treatment from restaurant greats across the country. This renaissance of sweet, chewable booze has got us reconsidering the humble jelly shot as a key component to any good summer party. They don’t have to include neon, radioactive-looking colors either. With that in mind, here are five stunning jelly shots that we’re willing to bet are nothing like the ones you consumed back in the day.
Mint Julep Jelly Shots
The unofficial cocktail of the South gets pared down for size in Food Network Kitchen’s casual take on a classic mint julep. All of the essential flavors are here: mint, sugar and bourbon. Save your good silver cocktail cups for a formal occasion and stock up on disposable plastic shot cups in preparation for your next summer party.
by Maria Russo, June 10th, 2016
Many of us drink coffee for the taste (an iced latte sure does hit the spot) or the sense of coziness (yummy mornings with your mug and the paper) and conviviality (meeting a pal for a cup and a catch-up) as well as the hit of caffeine. But for those who want their caffeine buzz straight up, without the sippable frills, thrills and potential spills, there is now a new solution: chewable coffee.
by Nora Horvath in Shows, June 10th, 2016
If Food Network Star finalists think their mentors, Bobby Flay and Giada De Laurentiis, have particular requests when it comes to their presentations and offerings on the plate, just wait until this weekend when two special guests drop by unannounce...
by Lauren Piro in Recipes, June 9th, 2016
Stay in this weekend with your favorite Food Network stars as they show you how to cook their tried-and-true favorites. First up on Saturday, Ree Drummond is fixin’ a Tex-Mex lunch complete with Rib Eye Quesadillas for Ladd and Cowboy Tim as they get to fixin’ the fence outside. Then head over to Valerie Bertinelli’s house, where she’s cooking up appetizers and mixing Vodka Cucumber cocktails for her Hot in Cleveland co-stars Jane Leeves, Wendie Malick and Betty White before they head out to dinner. Keep watching for Patricia Heaton Parties, where Patricia’s throwing a ’70s-themed bash for some of her childhood friends.
Then on Sunday, head down to Flavortown Market for a new episode of Guy’s Grocery Games. Guy Fieri is shaking things up for the contestants with a few spins around the Food Wheel in every single round. After, stay tuned for a new episode of Food Network Star, where the finalists will have to handle curveballs thrown at them by YouTube sensation Hannah Hart and Modern Family’s Jesse Tyler Ferguson as they prepare a special tableside dining experience in an upscale hotel.
by Jessica Merchant in View All Posts, June 9th, 2016
Picnic food presents a unique challenge: You need a menu that is easily portable, can survive a bit of a journey and be flexible under less-than-ideal conditions (i.e., far from your air-conditioned kitchen). These recipes check all of those boxes but are far more surprising than turkey sandwiches and chips — we suggest you set your #picnicgoals way, way higher.
Your goal: Satisfy like a steakhouse.
Make this: Steak and Horseradish Pressed Sandwich (above)
This sandwich gets wrapped in parchment and pressed to melded-flavor perfection — making it perfect for an on-the-go meal. Plus, it’s super-hearty; all of your favorite steakhouse flavors fit within the loaf of rye bread.
by Allison Milam in Recipes, June 9th, 2016
From the moment years and years ago when I first saw my mom and aunt drink a frosty margarita at the beach, I couldn’t wait to have one. I was obsessed with the grown-up slushie that it appeared to be, studded with fruit and served in a glass with a salt-covered rim. It wasn’t about having a glass of alcohol or anything; it was about drinking one of those super-fun, girly drinks with an umbrella plopped inside.
For years, I plotted what my first taste would be — a strawberry daiquiri? A grasshopper? (No, not the insect, but yes, the chocolate-mint drink.) A Creamsicle cocktail? Rum punch? They all looked so lovely, and as a massive fruit lover, I had no idea how I’d ever decide.
Until it came down to my love for all things Mexican food and Tex-Mex-inspired cuisine. Margaritas were the obvious answer for me — not even frozen margaritas, not even fruity margaritas. I ended up having a regular fabulous lime margarita on the rocks with tons of salt. Never thought it would be something I’d absolutely love, but I fell hard for it.
by Maria Russo, June 9th, 2016
A simple side of coleslaw might not look like something special, but we’ve learned — from summer after summer of piling it onto our plates and sandwiches — that a good slaw is so much more than a store-bought bag of shredded cabbage. It adds crunch; it brings on tang; it is the most refreshing, invigorating bite on any summer plate. And we’ve got just the recipes to make you appreciate it anew, each in its own way.
Make It Smoky
Kelsey Nixon’s Tangy Coleslaw with Smoked Corn and Lime Dressing fits right into the barbecue. You start by smoking ears of fresh corn for a real taste of the backyard barbecue, before combining the kernels with fresh ingredients like red and purple cabbage, bell peppers and jalapeno, plus a tangy honey-lime vinaigrette.
by Maria Russo in Shows, June 8th, 2016
It was just one year ago that Eddie Jackson was in Food Star Kitchen, battling 11 other hopeful rivals with the goal of earning the coveted title of Food Network Star. Now, with that victory secured, he's returning to this hallowed arena, this time n...
In Heat 2 of his Cutthroat Kitchen: Time Warp Tournament, Alton Brown, aka “Sgt. Pepper” this week, and the judge of the day, Mr. Jet “The Beat” Tila, traveled back in time with the four hungry chef competitors for a taste of sabotages a la the 1960s. During the After-Show, they rolled into the arena not in a yellow submarine, but in the SS Mustard submarine, in which three of the four Round 1 chefs were forced to prep their joint party-punch and party-snack offerings. And when it came time to put their own spins on a punch, they were met with yet another of the day’s sabotages: the now-infamous oversize gelatin mold.