Bacon Prices Heat Up, But You Can Still Pig Out

by in News, August 12th, 2014

Bacon Prices Heat UpBacon, bacon — who’s got the bacon?

Only those willing to shell out the big bucks, nowadays. Due to the spread of a deadly virus affecting pigs across 30 states, the retail price of bacon has surged 10 percent this year, rising to $6.11 a pound in June — the highest it’s been since 1980, according to Bloomberg.com. In fact, consumer bacon prices may be at an all-time high — they’ve nearly doubled in the last decade alone, and may still climb higher!

But pork-loving consumers haven’t stopped pigging out, even if it does mean shaking a few extra quarters out of their piggy banks. U.S. bacon sales have risen 11 percent — to $4.2 billion — in the last 12 months.

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On the Road: Summer Travel Must-Eats

by in Restaurants, August 12th, 2014

Summer Travel Must-EatsBy Joanna Gryfe

Craving a delicious summer vacation? No need to break the bank or hop any borders; we’ve scoured the States for the top domestic destinations with specialty dishes worth traveling for. Check out these must-eat spots to sample local recipes that Food Network chefs praise as being The Best Thing I Ever Ate.

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Enter for a Chance to Win a Copy of Food Network Magazine’s Sweet

by in Contests, Food Network Magazine, August 12th, 2014

Enter for a Chance to Win a Copy of Food Network Magazine's SweetIf you’re tired of the standard chocolate and vanilla cupcakes, this book’s for you. Desserts can be a wonderful way to experiment in the kitchen, from trying flavors like coconut and pineapple to creating cakes that look like mounds of cheese or even a burger with french fries. For those ready to take the plunge into creating the most luxurious delicacies, look no further than this new cookbook by the editors of Food Network Magazine, Sweet: Our Best Cupcakes, Cookies, Candy and More.

From exotic twists on old classics with recipes like Mini Bacon Cheesecakes and Poppy Seed Tortes to fruity favorites like Apple-Walnut Galette and Orange-Cream Pops, there are recipes for every mood and age group. Kids will love the Fake-Out Cakes section of the book, which involves cakes shaped like popcorn and lobster rolls, while adults will devour the grown-up flavors of the Chocolate and Olive Oil Fig Cake as well as the Hazelnut Dacquoise. With step-by-step instructions and full-page color photographs to make sure you’re on the right track, Sweet demystifies dessert and makes sure you’re doing it right.

You can buy a copy of Sweet here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Sweet, and all you have to do to enter to win one is leave a comment below telling us your favorite dessert recipe (you must include the recipe URL in your comment to be entered to win — find dessert recipes here).

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Luca Looks Back on a Wild Ride

by , August 12th, 2014

Luca Della Casa, Food Network Star Season 10Italian-born Luca Della Casa came into the competition with his heritage as a point of view, and while his culinary offerings were strong, he struggled with camera work so much so that he was first sent home in Episode 2. After winning Star Salvation, however, he remained long enough to earn a spot in the final three, and he was ultimately named the first runner-up of the contest.

Star Talk caught up with Luca the day of the finale to talk about his time on the show, what he would cook Giada if he got the chance and who he thought was the most-intimidating mentor. Read his interview below.

Star Talk: Luca, making it to the final two is an incredible achievement and you obviously fought to get here. Was this competition everything you thought it would be?
Luca Della Casa: Oh, absolutely and even more. It’s been a fantastic journey. It started good in the first episode and then it went south, so I thought I lost it. And then I had the opportunity to come back through Star Salvation and find my way back. I’m so excited about being here right now.

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Ice Cream That Changes Color When You Lick It and Other Frozen Innovations

by in News, August 11th, 2014

Ice Cream That Changes Color When You Lick ItNot only is ice cream about the best thing ever — and that’s not just summer talkin’ — it actually keeps getting better and better. Every year brings new ice cream innovations.

This summer, for instance, Cronut® creator Dominique Ansel teamed up with fashion designer Lisa Perry to bring the world an ice cream sundae in a can: a sealed, frozen chocolate-lined soup can filled with root-beer and stracciatella ice creams, mascarpone semifreddo, macerated cherries, honey marshmallows and mini cherry meringues. “Pop It!” reads the label of the limited-edition frozen treat, which was available at only one location and for only one day, earlier this month.

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Roasted Zucchini Flatbread — Meatless Monday

by in Recipes, August 11th, 2014

Roasted Zucchini FlatbreadPizza can be the ultimate comfort food — rich, gooey mozzarella on soft pizza dough is the perfect treat when you just need a little pick-me-up. But it’s not always the quickest or the healthiest option to make. Try a warm, cheesy flatbread as an alternative — by simply using store-brought pita slices and topping them with any combination of cheese and vegetables that you want, you can re-create a pizza for dinner with hardly any effort at all.

In this Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese and Almonds recipe, the zucchini is baked with a drizzle of olive oil to give it a charred, smoky flavor, and is then added to the hummus and crumbled goat cheese to bring out a combination of textures. The pita bread is grilled through to keep it soft and warm, and serves as the perfect base for the ingredients. Easy and flavorful, this is a summer recipe worth raving about.

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A Letter to Lenny, from the Rebel

by , August 11th, 2014

Lenny McNabDear Lenny,

Out of all the seasons of Food Network Star, I can think of only one other winner who has a personality as big as yours. Congratulations and welcome to the Food Network family. You deserve this. From the moment you set foot on our screens...

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Creator of Cronut is Back With Peanut Butter and Pretzel Lobster Tails

by , August 11th, 2014

The not-so-humble Cronut may have bought its creator, Dominique Ansel, a new hot tub or two, but that doesn’t mean this Prince of perfect pastry is standing still. His newest creation? A lobster tail that is heavy on the pretzel and peanut butter and not so heavy on the lobster.

The appropriately named Pretzel Lobster Tail is currently available at Ansel’s bakery in Manhattan, NYC. This lobster tail-shaped pretzel is filled to the brim with peanut butter and brittle candy. It comes served with a cup of whipped honey brown butter for dipping purposes and the whole thing is topped with sea salt. What it lacks in sea-based protein it more than makes up for in carby, peanut buttery goodness.

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