by T.K. Brady in Food Network Magazine, June 28th, 2016
by Jessica Merchant in Drinks, Holidays, Recipes, June 28th, 2016
For many Americans, the best part of Thanksgiving dinner is the leftovers. And even though turkey day is still five months away, the editors at Food Network Magazine want to know what you eat after the big feast. Share your opinions below, and then compare your answers with the results in an upcoming issue!
by Maria Russo in Shows, June 28th, 2016
I love a good festive cocktail! Short of adding a fiery sparkler, I wanted to make one of the most adorable and delicious red, white and blue beverages we could all serve at our 4th of July barbecues. And I’ve found it.
(FYI: Calories don’t count when you drink cocktails with friends. Let’s make it a thing.)
While margaritas are usually more my speed, I find that mojitos are a more-versatile alternative and tend to be appreciated by all. Tequila is quite a polarizing liquor, and people have strong opinions on it (and let’s be real — memories of bad experiences in college with it), but rum and sugar and lime and mint is a favorite almost everywhere. It’s milder. Not as edgy. A little friendlier. A touch lighter so you can have two cocktails and still be able to walk home. You know?
So what better way to celebrate summer than with a red, white and blue boozy glass? So much fruity flavor in one drink — these could not be more fun.
by Maria Russo, June 28th, 2016
Just when Cooks vs. Cons competitors think they’re set to cook the assigned dish in Round 1, host Geoffrey Zakarian is on hand to change their plans with the announcement of a mandatory surprise ingredient that must be showcased. And again in Round 2, though competitors can prepare any dish they’d like, their freedom goes only as far as yet another surprise ingredient. Cereal, soda, pickles, mushrooms and chocolate — all of these sweet, savory, tangy eats and drinks, and others, have made appearances, though not all the uses of them were wholly successful. When we checked in with Geoffrey recently, he told us about another ingredient he’d like to see revealed in the future. When we checked in with Geoffrey recently, he told us about another ingredient he’d like to see revealed in the future: “I think … another protein, like a chicken that they have to butcher or something they have to butcher — that would wipe me right out.” Browse photos to see how both professional chefs and amateurs approached the surprises.
by Amy Reiter in News, June 27th, 2016
Just as the remaining Food Network Star finalists worked with their own food wheel this week (remember when the wheel matched bread pudding and kimchi, octopus and macaroni and cheese?), so did the hopefuls on Star Salvation. Host Eddie Jackson unv...
by Maria Russo in Events, News, June 27th, 2016
Forget canola and corn, soybean and peanut oil. Soon we may all be cooking with oil made from algae.
A company called TerraVia is marketing an edible algae oil — Thrive Culinary Algae Oil — that may be the first of its kind. The forward-thinking cooking oil is said to be sustainable (made from a highly renewable food source) and healthy. According to the Thrive website, it is higher in monounsaturated fat than other cooking oils; about one tablespoon of it contains about as much of this “good” fat as does one whole avocado.
by Nora Horvath in Recipes, June 27th, 2016
If you’ve ever watched Bobby Flay, Rachael Ray, Geoffrey Zakarian and Alex Guarnaschelli on TV and thought to yourself, “Man, it would be so cool to meet those chefs someday,” that day has come — well, it will in a few months, actually.
by Alex Guarnaschelli, June 26th, 2016
When you’re craving the delicious flavors and unique textures of summer grilling but you’re short on time (or you don’t have the outdoor space for a grill), meet your summertime life saver: the grill pan. Grilling vegetables indoors will give them the same tender quality as cooking them on a grill, without the hassle of the setup or cleanup work.
by Maria Russo, June 26th, 2016
The pressure mounts. The finalists dwindle in numbers. The nerves are frayed. Want the truth? I have picked my potential winner. That’s right. And I’m wondering if you’ve picked yours. (Tell me in the comments, if so!) But don’t think it’s...
by Nora Horvath in Community, June 26th, 2016
With only 11 short weeks to ready finalists before a winner will be chosen, the Food Network Star beast is such that week after week, hopeful competitors will fall, faced with the crushing disappointment of elimination. Here on Star Talk, we'll be br...
The easiest way to improve a grilled steak is with a standout marinade. This week’s Most Popular Pin of the Week, a top-rated skirt steak from Marcela Valladolid, combines sweet orange slices with salty soy sauce and crisp lager to create stellar flavor and keep the meat juicy all the way through. After marinating for an hour, the steak is ready to hit the grill. Thanks to the thin nature of skirt steak, it takes only about 4 minutes on each side before it’s medium-rare and ready to serve.
For more summertime barbecue inspiration, check out Food Network’s Let’s Grill! board on Pinterest.
Get the Recipe: Beer-Marinated Grilled Skirt Steak