by Emily Lee in Recipes, August 11th, 2015
by Guest Blogger in News, August 11th, 2015
Let’s just come out and say it: Sometimes it feels good to be bad. And sometimes, chopped onions and a modestly portioned square of cheese leave a lot to be desired. Plus, a cookout is no time to be well-behaved. Next time you’re grilling, throw caution to the wind by piling your burgers and hot dogs high with these extravagant toppings. (Think cheddar + smoky bacon + crisp onion rings — all heaped on top of one patty with reckless abandon.)
The simplest way to take a burger to new heights…
… is to top it with fries. Better yet, make them curly fries loaded with cheese. These Cheesy Fries (pictured at top) are the ultimate burger companion, but instead of serving them on the side, Food Network Kitchen piles them on top of juicy beef burgers, along with the classics, lettuce and ketchup. There’s no need to go any further than that; these crisp spuds doused in beer-cheese sauce are more than enough to sink your teeth into.
by Maria Russo, August 11th, 2015
By Lauren Haslett
Freeze-dried ice cream may be a fun novelty for those of us stuck on Earth, but we’re pretty sure astronauts are tired of it.
Luckily for them, fresh, farm-to-table produce is becoming a real possibility. Those farms just happen to be in space.
by Lauren Miyashiro in In Season, Recipes, August 10th, 2015
Dom, Eddie and Jay all completed multiple challenges during their runs on Food Network Star — some with great success and others with disappointing outcomes — but perhaps their most-important task didn't come in Food Star Kitchen. In New York Cit...
by Maria Russo in Food Network Chef, Shows, August 10th, 2015
Basil is summer’s superstar herb, but too often it’s confined to sprinkling over tomato dishes. And the bundles you find at farmers markets and many grocery stores can be massive — meaning that the caprese salad recipe that calls for 10 or so leaves hardly makes a dent in the big bunch you just bought. Too much basil, however, can be a good problem when you know how to use it.
In the September issue of Food Network Magazine, you’ll find complete dinner menus that utilize the fragrant herb. The Thai-Style Basil Shrimp with Basil-Coconut Rice (pictured above) requires four cups of basil, for example. Browse through the rest of the magazine’s basil-laden recipes along with more ideas to enjoy your stash.
by Christie Bok in Recipes, August 10th, 2015
Crystal-blue waters, the subtle hum of the ocean and the warm, soft sand — few things are as both calming and exciting as a day at the beach, and on his all-new series, Beach Eats USA, Curtis Stone is off to show fans why, all while exploring the best bites up for grabs at the waterside. Ahead of this week’s premiere (on Wednesday at 10:30|9:30c), FN Dish checked in with Curtis for a one-on-one chat about all things sand, shores and surfside dining — from the first look at the adventures he’ll undertake on Beach Eats USA (think speedy ziplining) to his four to-dos when ordering from seaside haunts.
What can fans look forward to seeing on Beach Eats USA?
Curtis Stone: A lot of fun, as well as cooking and eating (lots of eating!) down-home, good, classic American favorites outdoors at some of the most-beautiful locations in America (and right on the sand, in most cases!). You’ll see me get really silly, joking with the chefs, and trying new things — like the rings on the beach at Santa Monica (ha!), paddleboarding in the mangroves in Key West, where I could see the fish swimming alongside me, riding a helicopter over the Virginia coast (sharing the same airspace with some of America’s top naval fighter planes — yowza!) and ziplining through beautiful Catalina (and nearly wetting myself), to name a few. You’ll see breathtaking, never-before-seen, aerial shots of these beautiful beachside locations, too.
by Amy Reiter in News, August 10th, 2015
Let’s face it: If you’re new to the no-meat-on-Mondays plan, eating a veggie-centric meal can be daunting. But the good news is there are a few tricks to not missing the meat, and perhaps the most important is playing up the vegetables with a variety of textures and flavors, just as Jeff Mauro does with his Fried Green Tomato Parm Sandwiches (pictured above).
The fun part about these Southern sandwiches — which make for a delicious addition to eat-with-your-hands barbecue and cookout food — is that kids can get involved, too. Set up an assembly line for the flour, eggs and breadcrumbs, and take turns battering the tomatoes before frying. Though the crispy texture of the green tomato stars in this classically Southern sandwich, Jeff puts an Italian twist on it by adding creamy Burrata cheese and canned tomatoes that he bakes until caramelized. Layer the cheese and two types of tomatoes on a soft brioche bun and top with giardiniera, a mixture of pickled vegetables, for a tangy bite.
by Maria Russo in Shows, August 10th, 2015
Sure, you got your fruit pies and crumbles, your ice cream and frozen pops, but there’s a solid argument to be made that no other dessert captures the taste of summer quite like s’mores. With the milk chocolate made melty by the toasted-to-taste marshmallow and smooshed between two graham crackers, s’mores evoke the snap of the campfire, the nighttime cool after a hot summer day, songs under the stars, and the comfort of family and good friends.
Yeah, we all love s’mores, but some states apparently love them — or at least love to tweet about them — more than others.
In honor of National S’mores Day, which happens to be today, Twitter’s Data Analytics team has compiled a list of the top s’mores-lovin’ states of the summer, based on which of them tweeted about s’mores the most from May 1 to July 31, 2015. (Check out the cool companion heat map above.)
by Jeff Mauro, August 10th, 2015
From chef’s knives to mezzalunas, from dices to chops to juliennes, and through all the basics of butchering meat, sharp knife skills are anything but easy to come by; they require precision, thought and a honed technique, even for everyday cuts into ordinary foods. No matter whether they’re competing in the wilderness on Camp Cutthroat (beginning Wednesday, Aug. 12 at 9|8c) or in the classically evilicious arena, Cutthroat Kitchen chefs ought to display top-notch knife skills, even in the face of diabolical sabotages. Before the Camp competitors pack their duffels for Alton Brown’s outdoor challenges, it’s your turn, fans, to see how your knowledge of knives measures up in the kitchen. Take the quiz below to find out if you’re a Knife Novice, a Sharp Slicer or a Blade Master.
by Maria Russo in Shows, August 9th, 2015
My season of Food Network Star did not have this nifty little competition sub-series known as Star Salvation, and you know what? I am quite glad we didn't! It’s one thing to compete against other finalists hungry for a chance at their own Food Netw...
There are the drinking games you likely know and love — and then there are Cutthroat Kitchen drinking games. On tonight’s all-new episode of Cutthroat Kitchen, Alton Brown took shots to a diabolical level when he auctioned off a tray of shot glasses filled not with liquor but with spicy, tangy and downright funky ingredients — not all of them liquid. Hot sauce, horseradish, Worcestershire sauce, fish sauce and garlic made up the five evilicious glasses, and the unfortunate chef saddled with this sabotage was forced to take a shot of one each time he wanted to taste his food.
Alton brought this doozy of a challenge to the After-Show to show off to Simon Majumdar, and Alton was quick to turn the tables on the judge, saying to him, “I double-dog dare you to shoot the fish sauce.” Ever the cooperative judge, Simon wasted no time in throwing back the classically Asian ingredient in one fell glug. As is only natural, of course, Simon didn’t hesitate to challenge Alton to an equally cringe-inducing ingredient: the hot sauce. “Alton’s been giving it lots and lots of this,” Simon said, while making the chatter motion with his hand. While Alton was quick to refuse the hot sauce — “I’m not going to play that game!” he declared — he indeed put back a swig of Worcestershire sauce. “No way was I doing the hot sauce! I’m not insane,” Alton said. While both guys survived their tastings, the competitor stuck with this sabotage didn’t last into Round 2.