by Lauren Piro in Holidays, Recipes, View All Posts, May 26th, 2016
by Allison Milam in Holidays, Recipes, May 26th, 2016
Memorial Day, the year’s first formal celebration of summer, is the perfect opportunity to make seasonal dishes in a patriotic palette. Kick off grilling season with the American spirit in mind when you try these sweet and savory recipes.
Patriotic Berry Trifle (above)
Sunny Anderson’s towering pile of cake, whipped cream and berries is a showstopping dessert that’s a little more rustic than the traditional flag cake.
by Maria Russo, May 26th, 2016
Juicy charred burgers and ketchup-slathered hot dogs may drive the initial attention to your Memorial Day cookout, but these showstopping side dishes are sure to make folks stay. More inventive than your average mayo-clad coleslaw, each of these bright, summery sidekicks will quickly disappear from the first backyard bash of the season.
Give your cookout side the trifle treatment for a true sight to behold: Food Network Magazine’s Layered Cornbread Salad. With stack after stack of cornbread, black-eyed peas, tomatoes, peppers, cheese and more, this multilevel creation is tied together with a creamy sauce spiked with lime juice and chili powder.
by From Our Sponsor in View All Posts, May 25th, 2016
by FN Dish Editor in Shows, May 25th, 2016
As the host of Cooking Channel's The Real Girl's Kitchen, Haylie Duff is familiar with heading out of her kitchen and going on location to chat with local chefs. On Sunday's new episode of Food Network Star, finalists will do something similar as the...
by Regan Burns in Entertaining, Recipes, May 25th, 2016
Chopped is moving to the Beringer Vineyards in the Napa Valley for the new season of Grill Masters. Premiering Tuesday, July 5 at 10|9c, this special five-part tournament, hosted by Ted Allen, features 16 of the nation’s best grilling experts competing for a chance to walk away with the title of champion and a truckload of money. Each episode starts with four chefs battling through three cooking rounds, with recurring Chopped judges and special guest judges deciding the fate of each. The winner from each heat wins $10,000 and earns a spot in the finale, where only one will walk away the grand champion with $50,000 more.
by Layla Khoury-Hanold in Restaurants, May 25th, 2016
If you’re headed to a cookout this weekend, don’t even think about showing up empty-handed. When choosing a dish to take, however, there are a few criteria that must be met to make transporting and serving a breeze.
Rule #1: Bring your dish in the same vessel you’ll serve it in.
Don’t take a bag of salad greens, then ask your host for a serving bowl, and don’t take a cake and ask for a stand. Pack up everything in (or take along) whatever you need to serve your dish. (Label anything you’d like back, or use disposable platters and bowls.) Bonus points if you take disposable serving utensils.
Ina Garten’s Crunchy Noodle Salad + More Summer Party Appetizers
by Maria Russo in Books, Contests, May 25th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Similar to the way chocolate ganache becomes fudge, tahini — the ground sesame-seed butter that’s the creamy-nutty base for hummus — becomes halvah, a fudgelike confection sweetened with simple syrup and perfumed with orange blossom water or rose water. You can eat it plain, but in the hands of chefs it’s being incorporated into inventive desserts and frothy coffee drinks. Read more
by Maria Russo, May 25th, 2016
Last month FN Dish introduced you to Lee Brian Schrager, the man behind two of the most-famed food and wine festivals in the country, and his latest cookbook, America’s Best Breakfasts: Favorite Local Recipes from Coast to Coast. This brand-new book boasts sweet and savory picks — think hearty dishes like Graham Cracker Waffles and Tortilla de Papas — from little-known eateries and regional hot spots alike. “We really wanted to have not only something that was for the home cook, … [but] something that was a little unique and different from their regular recipe that they could gather anywhere,” he told us.
On Saturday, Schrager will join the cast of The Kitchen to introduce the co-hosts to his book and show off a wake-up-worthy pizza that’s ideal for breakfast (eggs and bacon toppings, anyone?). Tune in on Saturday (at 11a|10c) to see the group in action; in the meantime, read on below to find out how you can get your hands on a copy of America’s Best Breakfasts.
by Amy Reiter in News, May 24th, 2016
After three weeks of hard-fought competition on Comeback Kitchen, Martita, a Season 8 finalist, earned the right to join the cast of Food Network Star, Season 12 and kick off yet another journey to Stardom. Just when her would-be rivals were leas...
Jackfruit is having a moment.
“Seriously sweet and even better than pulled pork — this cult fruit is more than just junk food for vegans,” the London Evening Standard gushes, calling it “the new kimchi, kale and cauliflower all rolled into one.”
Eater, meanwhile, has just traced the factors “Behind Jackfruit’s Rise From South Asian Staple to Vegan Trend,” noting, “while it might seem like this fruit … came out of nowhere in the United States, its development as profitable product has been happening simultaneously in India.”
What’s that, you say? You don’t know jackfruit?
Here are 10 things to know about the trendy fruit: