by Allison Milam in Recipes, July 11th, 2016
by Maria Russo in Shows, July 11th, 2016
To us, a slab of ribs is the carnivore’s perfect summer food. Nibbling on them without a fork or knife is not only allowed, it’s encouraged. Though they can be cooked in the oven with great results, they’re most often taken outside and fired up until smoky and charred. Plus, buying racks in bulk makes for an easy, crowd-pleasing party dish that goes delectably with an ice-cold beer. In the spirit of summer, churn out perfectly tender ribs right at home with all the flavor of the smokehouse, with some of our most-popular recipes for all the different types of pork and beef ribs.
Let’s talk spareribs. Meaty, with a good amount of fat, they’re cut from the belly of the pig, from the front of the rib cage. Next time you make ‘em, crack open a can of cola to add a dose of unexpected sweetness to these top-rated Sweet Cola Ribs. After you remove the membrane, give the rack a good dry rub and cook it over indirect heat for serious smoky tenderness. Glaze the ribs in the last few moments of grilling so they reach sweet perfection without burning.
by Nora Horvath in Recipes, July 11th, 2016
Remember what happened last summer when Alton Brown sent away a batch of chefs for the first-ever Camp Cutthroat tournament? The bears, the fire pits, the obstacle course — it was an indeed an evilicious time for everyone. But after five weeks in the wilderness, one chef ultimately managed to prove her outdoor survival skills and reign supreme over sabotage with an impressive camp victory. This summer, however, competitors won’t be getting away so easily.
On Camp Cutthroat 2: Alton’s Revenge, premiering Wednesday, Aug. 24 at 10|9c, the host will unveil an even more diabolical five-week itinerary intended to challenge sabotage-savvy chefs in ways they could never have imagined. Not only will Alton unveil familiar camp challenges (prepare now for Bob the Bear sightings), but he’s also planning some never-before-seen surprises. Think chilly swims, unforgiving sand, sharp tools and wild animals — all designed to guarantee anything but a pleasant stay at his evilicious sleepaway camp. If chefs want to leave singing “Kumbaya” and avoid fireside chants of misery, they must be prepared to outlast the fiercest creatures in the woods — and on Alton’s sabotage agenda.
by Alex Guarnaschelli, July 11th, 2016
We love the freshness and abundance of July produce, but finding creative uses for all those veggies can feel daunting sometimes. While large tossed salads are a great go-to, you don’t always have lots of lettuce on hand (and, face it: we can eat only so many salads), and that’s where pizza steps in.
by Maria Russo, July 10th, 2016
"Ana's demeanor is kind of relaxed and calm, and we have plenty of people who are stars on the network who have sort of that same level," Bobby Flay has said of Ana. Hmmm. While Ana may be calm, things are heating up between her and Tregaye. While I...
by Amy Reiter in News, July 10th, 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...
by Lauren Piro in Recipes, July 10th, 2016
Greetings, weary travelers. Here’s something to nourish your famished souls: Airport dining is undergoing a major transformation, upping its culinary game in a big way.
So reports Eater, pointing to the work of OTG Management, a New York company that oversees 200 restaurants and retail establishments in 10 U.S. airports, including United Airlines’ hub at Newark Liberty International Airport, in New Jersey, which is undergoing a $120 million overhaul. The company is also planning to boost the food and beverage offerings in the United terminal at George Bush Intercontinental Airport in Houston and in the American Airlines area of Philadelphia International Airport, and says it will add “up to seven” new terminals to its roster in 2017, Eater notes.
by Nora Horvath in Community, July 10th, 2016
This time of year, it’s tempting to rush into grilling, throwing whatever ingredients you’ve got onto the hot grates with abandon. We know you can’t wait to dine alfresco, but it’s worth taking a moment to remind yourself of the basics — especially when it comes to kebabs. These crowd-pleasing meals on a stick are a big part of many a griller’s regular rotation. Here’s how to get them right every time.
1. Don’t forget to soak those skewers!
If you’re using wooden skewers instead of metal ones, dunk them in water for at least 20 minutes before you start grilling. This minimizes the chance that they’ll catch on fire.
Try it: Prosciutto-Wrapped Chicken Kebabs
by Allison Milam in Recipes, July 9th, 2016
Nothing wows a crowd more than cupcakes — except awesome cupcake creations. This week’s Most Popular Pin of the Week, a fun, pull-apart design made up of multiple cupcakes, upgrades boxed cake mix into a totally edible beach scene. Baking the cake inside ice cream cones makes it easy to grab one treat at a time, and adding blue food coloring to basic vanilla icing is a simple way to transform the frosting into an ocean of sweet deliciousness. Fruit candies shaped like ocean life set the scene for little bear-shaped cookies to enjoy an awesome day at the beach.
For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Pull-Apart Beach Cupcakes
by T.K. Brady in Recipes, July 9th, 2016
Finishing off a burger with a good slice of cheese in the final moments on the grill works, but hold it right there. These totally stuffed burgers prove that burgers are good to their very core when they’re stuffed to the gills with cheese, bacon and more.
Sunny Anderson’s Bacon-, Onion- and Cheese-Stuffed Burger (pictured above) may sound like a mouthful, but these burgers take just 35 minutes to reach your plate. Each smoky-meets-savory patty is fixed up with a mixture of bacon, onion and grated sharp cheddar for max flavor.
Cookout season is here, and no backyard barbecue is complete without a fruity dessert. We love to use fresh produce in simple, crowd-pleasing pies and cobblers. Mix and match berries and stone fruits for an unexpected twist, or just stick to pure one-fruit flavors. Try one of these recipes for a grand finale at your next backyard party.
Strawberry Crumble Pie (pictured above)
Use this year’s strawberry haul in this Food Network Magazine recipe. Tossing the strawberries with lime juice and cardamom gives this pie a little extra oomph of flavor.