by Christie Bok in Shows, July 3rd, 2015
by Maria Russo, July 3rd, 2015
Toast to the warm summer months with Food Network this weekend and get all-new recipes from your favorite chefs. On Saturday, catch up with Trisha Yearwood as she hosts an impromptu get-together for her singer-songwriter friend Sunny Sweeney. She makes delicious finger foods like Roasted Red Pepper Hummus and Pulled Chicken Sandwiches with Spicy Slaw. The celebration continues on The Kitchen, where Bobby and Jamie Deen join the cast for fun recipes like Grilled Butterflied BBQ Chicken and Watermelon Margarita with Espelette Salt.
Kick off your Sunday morning with Daphne Brogdon for her backyard summer party, where her menu features Chorizo Sliders with Spicy Avocado Spread and Cool As a Cucumber Soup Shooters. Next, Damaris Phillips throws a fancy white party where she makes Roasted Chicken, Brie and Peach Pizza, White Summer Sangria and Orange Blossom Bundt Cake that she drizzles with a decadent White Chocolate Ganache. On Sunday night, prepare for three hours of competition, starting with Triple G, where Battle America returns to Flavortown. Then, watch as Food Network Star finalists pair up and collaborate on a dish for first-time daters on Match. Finally, it’s a circus-themed episode on Cutthroat Kitchen. Clown cars, a ring of fire and three-wheeling are all fair game for these daring chefs!
by Amy Reiter in News, Restaurants, July 2nd, 2015
Come Sunday night, it's all about culinary pairs, both in terms of mashed-up ingredients on the plate and in terms of finalists working together as duos in the kitchen. After a classic ingredient swap in the Mentor Challenge, finalists head out of Fo...
by Maria Russo, July 2nd, 2015
Would you name your kid Quinoa? How about in exchange for $10,000 worth of bar food and booze?
BJ’s Restaurant & Brewhouse, a casual-restaurant chain with 163 restaurants in 20 states, has announced that it will award $10,000 in BJ’s gift cards to the first parents in the United States to name their child after the healthy high-protein grain, which it is featuring in two new dishes on its light-fare menu: Roasted Chicken with Spinach Quinoa Bowl and Roasted Salmon Quinoa Bowl.
by Allison Milam in Holidays, Recipes, July 2nd, 2015
On Worst Cooks in America, Anne Burrell sets off to find who among her cast of recruits is the best of the worst, but as a guest judge on Food Network Star this weekend, she'll work with mentors Bobby Flay and Giada De Laurentiis in the search for th...
by Maria Russo in In Season, Recipes, July 2nd, 2015
We can bet that a star-spangled Flag Cake, a berries-and-cream trifle and other red, white and blue treats will make a proud appearance at your 4th of July festivities. But painting your spread with the colors of our flag isn’t the only way to celebrate our nation’s independence. Get in the spirit by stocking your cookout menu with all-American cookout classics that scream “America” without bothering to be red, white and blue.
Not only are ribs on their own American treasures, but the Neelys’ Sweet Cola Ribs (pictured above) come with a glug of a national favorite — soda — in the sauce, which gives it a punch of unexpected sweetness. Smoking the ribs on indirect heat makes them the most-tender, delicious barbecue to serve on the 4th. Just make sure you provide napkins.
by Allison Milam in Holidays, Recipes, July 2nd, 2015
When it comes to manning the grill, Tim Love, a longtime chef and restaurateur, is all business. This born-and-bred Texan is known for his expert preparation of meat, fusing together classic Western flavors with modern ingredients and flavors. On the all-new summertime tournament Chopped Grill Masters (premiering July 14 at 10|9c), Love will takes his place among the roster of esteemed Chopped judges as a master of meat as he oversee the 16 grilling professionals who are trying to wow the panel with worthy barbecue fare.
Just in time for this weekend’s 4th of July party, FN Dish caught up with Tim, who’s also teamed up with Hellmann’s Mayonnaise, which is celebrating a brand-new squeeze bottle, for his take on how to win the holiday cookout scene. From make-ahead favorites to his all-time favorite meat to grill, read on below to hear from Tim in an exclusive interview.
Come grilling season, which dish are you most looking forward to making every year? What do you crave most?
Tim Love: Nothing says summer like kebabs on the grill. There is just something about cubes of beef and veggies stuck on a stick over a flaming grill that makes me giddy. My go-to is Rosemary Steak Kebabs, because you can use the rosemary branches for skewers so it adds to the flavor.
by Maria Russo in Shows, July 2nd, 2015
Festivities for the 4th of July are coming up fast. No matter where you’re celebrating, whether at home, at a friend’s or in the great outdoors, making dishes that are easy to take on the go can be a game changer for your celebrations. Classic American dishes like burgers and hot dogs don’t generally transport well on the fly, but luckily we have a few make-and-take dishes up our sleeve that will make potlucking and picnicking on Independence Day go off without a hitch.
Bring an extra-easy, patriotic appetizer that doesn’t take more than 20 minutes to make from start to finish. Make quick red pepper salsa and creamy garlic-lime dip at home for Red and White Double Dippers with Blue Corn Chips. The dips are easy to pack up and bring, while the chips require just a trip to the store.
by Michelle Buffardi in News, Recipes, July 2nd, 2015
For years you’ve watched Giada De Laurentiis make her family’s tried-and-true Italian meals with the most-authentic recipes from where she was born. And now with her all-new series, Giada in Italy, you’ll be able to get an insider’s look at her home country for the ultimate summer vacation adventure.
Premiering Sunday, July 19 at 11a|10c, Giada in Italy will take Giada to Italia for 13 weeks of cooking with the freshest local Italian goods, embracing the beauty of the region, and celebrating with local family and friends. The first stop on the trip is Sorrento, a coastal town in Southern Italy, where Giada sets off to scour for seasonal ingredients, then heads home to put them to work in light, classically Italian dishes.
by Maria Russo in Food Network Chef, In Season, July 1st, 2015
The New York Times tweeted yesterday, “Add green peas to your guacamole. Trust us.” And everyone went berserk. Feelings ranged from rage and confusion to steadfast defense of the Times’ suggestion. President Obama didn’t buy it. Jeb Bush wouldn’t add peas to his guac either. Deb Perelman, Dan Pashman, Sam Sifton, Jean-Georges and Alex Stupak weighed in on the debate, mostly in support of the controversial guacamole mix-in. Where do you stand? Is it OK to put peas in guacamole? If not peas, what is OK to add to guac?
The beauty of summertime eats and drinks is that it all comes down to simple, fresh fare, which just so happens to pair well with long days outside and the warm temperatures of the season. Recently FN Dish caught up with Alex Guarnaschelli at one such alfresco feast, where she was celebrating the launch of her partnership with Woodbridge by Robert Mondavi to create a line of cookout-ready wine-infused barbecue sauces (you can buy them here). From her picks for seasonal entertaining to the secret to make-ahead appetizers, she shared her top ideas for summertime cooking, plus dished on what she piles on top of her ultimate burger. Read on below to hear what she had to say in an exclusive interview.
What’s your favorite way to entertain during the summer?
Alex Guarnaschelli: For a barbecue or a cookout — from Memorial Day through Labor Day and maybe even into October — I’m really big into the outdoor stuff. Because chefs are always locked indoors, we really appreciate those spring and summer months. I like to go nuts, and I think the best way to do that is to prepare a lot of stuff in advance. I definitely load my fridge door with a few salad dressings, vinaigrettes, sauces, the Woodbridge Wine ‘Cue sauce. I might take that Woodbridge Wine ‘Cue sauce and take it in a direction — I’ll add a big dose of fresh ginger, put it on shrimp. I’ll take that barbecue sauce and I’ll add a huge hit of chili powder and I’ll put it on a pork shoulder. You know, I might just take the personality of it and pull it. Because it’s got that wine flavor, those tannins. It’s almost like a dry barbecue sauce, like in the good sense, like a dry wine. I think that having all that stuff done in advance, for me, is huge. So when you talk about how charming it is, the butterflies and the unicorns and the rainbows, for me, it’s great when I have company over and I’m outdoors and I’ve lit the little tiki lamps and the food is out and people are drinking and we’re laughing and I’m not going back in the kitchen.