Hawaiian Flavors: A Vacation for Your Taste Buds

by in View All Posts, June 16th, 2016

King's Hawaiian Pulled Pork SlidersFrom King’s Hawaiian

Few places conjure distinct ideas about food and dining quite like the Hawaiian Islands. But do you know what role food and traditions have played in Hawaii’s history? Find out here, plus get a recipe that packs all the flavors of Hawaii into one mouthwatering bite.

 Pineapple

Although pineapples aren’t native to Hawaii (it’s believed they originated in Paraguay or Brazil), this spiky fruit certainly has impacted the islands’ diversity. At the height of production, Hawaii was responsible for three-quarters of the world’s pineapple supply, which drew workers from all over the world. Today only 10 percent of the Aloha State’s population is native Hawaiian.

With the island’s strong ties to pineapple, Hawaiians are well-versed in creating amazing dishes with it. The sweet, golden fruit can be found in salsas, slaws, marinades, cocktails and desserts. To highlight its sweetness, Hawaiians often grill the pineapple before using it in recipes.

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7 Major Father’s Day Recipes That Will Make Dad Drool

by in Holidays, Recipes, June 16th, 2016

Bacon Cheese and Chive BunsWhen it comes to planning a Father’s Day meal, we’re not above the cliches. Grilled? Yes. Burgers? Surely. Bacon? Of course. Why? Because these recipes are sturdy, reliable and super-fun — just like Dad.

Bacon, Cheese and Chive Buns (above)

Cinnamon muffins will always have a soft spot in our hearts, but we bet Dad will totally make room for their savory cousins, filled with all of his breakfast favorites.

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Joy Is Running Away with the Fan Poll So Far — Who Are You Rooting For?

by , June 16th, 2016

Food Network StarBy now you've seen the Food Network Star fan vote, right? You know that by supporting your favorite finalists you can help them top the polls? Good, because right now it seems like you all have strong — strongly positive — feelings for one hopef...

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10 Recipes That Prove Zucchini Is Actually a Magic Vegetable

by in Recipes, June 16th, 2016

Zucchini Parmesan CrispsThere are a lot of one-trick ponies out there, but let’s just start by saying zucchini is not one of them. In fact, we can’t help but think of this versatile, in-season squash as a seriously magical ingredient. It can fill many roles, taking the place of potatoes, bananas, chicken and more. Don’t believe us? Go on and see. Zucchini is capable of countless feats; these 10 recipes are just the start.

1. Slice, bread and lightly fry zucchini into this Zucchini Parmesan Crisps (pictured above).

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Food Star Kitchen by the Numbers

by , June 16th, 2016

Food Network StarWe recently released a brand-new photo tour of Food Star Kitchen, complete with an exclusive look inside the massive arena in which finalists cook, mentors deliberate and journeys end week after week. Now, with the help of the Season 12 culinary prod...

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Wherein Alton Dons a Disco Ball and Richard Wears Eyeliner — Alton’s After-Show

by in Shows, June 15th, 2016

If Cutthroat Kitchen has taught us anything, it’s to expect the unexpected. And it’s a good thing we’re ready for anything: In tonight’s Heat 3 of the Time Warp Tournament, host Alton Brown and guest judge Richard Blais shocked fans with over-the-top get-ups worthy of the ’70s.

Clad in a shiny human-sized disco ball costume, Alton welcomed Richard, who donned his own costume of mixed-patterned tops and bell-bottom pants, plus bold eyeliner and a wig, to the After-Show for a review of the day’s challenges. “How hard is that?” Richard asked jokingly as he took his place on the makeshift dance floor, which was revealed as a Round 2 sabotage during the quiche test. But in true Cutthroat fashion, the challenge indeed turned tricky, as Richard found out when he hooked his wrist through a weighted loop connected to a disco ball. After doing a few disco moves to reach the prep station, Richard felt the weight of the challenge — literally and figuratively, that is — as he worked on prepping his own dish of the day: crepes suzette.

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Tip-Free Movement Still Going Strong

by in News, Restaurants, June 15th, 2016

Tip-Free Movement Still Going StrongThe no-tip restaurant movement has not been without its setbacks. Several restaurants, such as New York City’s Fedora, San Francisco’s Bar Agricole and Trou Normand, and the seafood chain Joe’s Crab Shack, which tried out a tip-free policy at 18 Midwest restaurants, have ramped back their experiments and (to one degree or another) reinstated tipping, citing customer reluctance to embrace the trend.

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8 Great Gifts for Grill-Savvy Dads

by in Holidays, June 15th, 2016

Here at Food Network, we think it’s time for a little tough love. So, in the spirit of Father’s Day, we’re here to inform you: Dad does not need another necktie this year. But if he’s the kind of guy who lives for summer — grilling, dinners on the patio, craft cocktails using in-season ingredients — then what he absolutely needs is a game-changing marinade, cocktail mixer or grill tool to take his summer relaxation to new levels of style and sophistication. Not sure where to begin? Check out our top Father’s Day gift picks for dads who fully embrace summer.

PitMaster Grill Tool (pictured above)
If your dad breaks out the grill on the first 50-degree day and doesn’t return it to the garage until the first snow, then this multipurpose grill tool is just the gift for him. The functionality of an entire grill kit is combined into a single, streamlined utensil: a flipper hook for turning food on the grill, an 8-inch chef’s knife for slicing, and even a bottle opener (though we don’t suggest using all three at once!).
$30

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3 of a Kind: Baseball Steak

by in Restaurants, June 15th, 2016

Baseball Steak3 of a Kind checks out three places across the country to try something cool, new and delicious.

As steakhouses regain popularity, cuts of meat beyond the New York strip and filet mignon are making their way onto menus. One of these cuts — the baseball steak — is made from the upper portion of a top sirloin. Once it’s cooked, you can clearly see what inspired this steak’s moniker, as the meat puffs up to resemble a baseball. This leaner cut has a rich flavor and is often less expensive than its counterparts, making it a home run for restaurants across the country.

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Watch Episode 1 of Star Salvation

by , June 15th, 2016

In the first several episodes of Food Network Star, hopefuls Havird, Aaron and Yaku came to the end of their journeys and were ultimately sent home — but not for long. This week they returned to Food Star Kitchen for a second shot at Stardom in t...

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