by Melissa d'Arabian in Family, Food Network Chef, June 13th, 2014
by Mallory Viscardi in Books, June 13th, 2014
Saturday evening was meant to be our anniversary celebration. Philippe and I were planning on grilling outside with our four daughters, ending the evening with s’mores around the firepit and an exchange of traditionally themed gifts (steel for year 11; I went with beverage bins). The kids were upstairs showering after our (sandy) beach afternoon. I hummed along to the music the girls had put on the stereo, grabbed the long, skinny lighter and headed outside to start the barbecue. I opened the (steel!) hood and placed the lighter on the ignition burner, and through the grates small, beady eyes looked up at me. I froze. A grayish-brown puff starting running wild around the inside of the grill, searching for an exit, making tiny scratching sounds that gave me the chills and basically made me want to scream. I didn’t, but only because I now I have kids and I can’t scare them. (This never-let-them-see-you-sweat instinct to put their needs before my own comes from parenting.)
I hollered upstairs to Philippe, doing my best to convey a sense of calm and confidence while infusing just enough controlled urgency so that he would run downstairs and catch the mouse before it ran into the house. (I think it’s understood that I didn’t close the back doors when I raced into the house?) But kids are smart and know when something’s up. They raced downstairs even faster than Philippe, screaming in half-fear, half-delight at the possibility of a mouse-in-house crisis. There was talk of keeping him and naming him Snowflake. (Did I mention he was dingy brownish gray?) Or maybe Cuddles. The girls jumped up on the couch, squealing out of fear that the mouse would run over their feet.
by Sara Reistad-Long, June 13th, 2014
Marisa McClellan’s newest book, Preserving by the Pint, is a love letter to small-batch preservers of all levels of experience. If you’ve always wanted to try your hand at preserving but were too overwhelmed by all the details and chemistry involved, Marisa is here to help you get your feet wet. At the same time, her inspired flavor combinations are fresh and creative, perfect for experienced canners looking to change up their seasonal preserving roster. My favorite thing about her recipes is that they’re incredibly approachable. The chapters are organized by season, making the book easy to browse and navigate. The recipes call for small quantities of seasonal produce, which I found makes them pleasantly, almost surprisingly, affordable. Her recipes are quick and easy to put together, and they pack huge flavors into tiny containers.
Marisa captures the bright, hopeful flavors of spring, the warm, sun-kissed flavors of summer, the earthy, deep flavors of autumn and the rustic, hearty taste of winter. If you’ve ever found yourself wistfully wishing you could bottle the magic of summer sunshine, give the Peach Jam with Sriracha recipe (below) a try. One taste and you’ll agree that it’s summertime in a jar. I’m not one to wish away the summer days, but I do look forward to the cold January evening when I pull a jar of this off the shelf and treat myself to a tropical vacation with breakfast.
by Maria Russo, June 13th, 2014
In this week’s news: Seafood guidance for kids and expectant mothers; the next iteration of futuristic faux food; and a reminder from Mark Bittman to just eat the real thing.
Pass the Salmon
This Tuesday, federal officials announced that they&...
by Nikhita Mahtani in Shows, June 13th, 2014
Food Network Star is a difficult enough competition without unexpected obstacles in the middle of cooking. But on this Sunday's all-new episode, that's precisely what the finalists are in for when Alton unveils the first-ever Cutthroat Kitchen-themed...
by Jennifer Perillo in Recipes, June 12th, 2014
Celebrate Father’s Day with Food Network as your favorite stars create special recipes to help Dad feel loved and admired. Then, get set for three hours of competition with episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
This Saturday, Nancy Fuller hosts a festive dinner of her own to commemorate 20 years since she bought her home. The hosts of The Kitchen create delicious brunch recipes for Dad and cover some last-minute gift ideas.
On Sunday, Guy Fieri puts a Chinese twist on his Father’s Day recipes on Guy’s Big Bite. Later in the evening, come back for more Guy on a new episode of Guy’s Grocery Games. After that, the Food Network Star contestants must please Alton Brown in a Cutthroat Kitchen-themed challenge. Then, tune in for more Cutthroat Kitchen with a brand-new episode.
by Sara Levine in Recipes, June 12th, 2014
This time of year, parents are divided into two camps. School calendars vary, so while some are excited to finally get started with summer vacation, others are digging deep to get through the last days of the school year. Whether celebrating at the beach or shuffling kids off to school, moms and dads are still faced with the lunchtime conundrum. After all, there’s only so many PB&Js one can eat. Lunch is a great opportunity to put leftovers to good use, as you’ll see from the recipes below. To go along with them, here are 5 tips for packing a picnic, or the last few school lunches of the year.
by Amy Reiter in News, June 12th, 2014
Sandwiches are never boring when you think beyond the bun. Dieters have been swapping slices for lettuce leaves for years, but even carb embracers need a little break from white or wheat. Witness the enduring ramen burger craze, doughnut breakfast sandwiches from a certain New England-based chain and the amazing “fryders” I discovered earlier this year at a food truck.
Food Network Kitchen created these 10 easy-to-make-at-home reinventions to save us from our summer sandwich slump. Some are more virtuous than others, but all of them are over-the-top delicious.
by Allison Milam in Recipes, June 12th, 2014
No Big Tips Allowed? What should a restaurant do when a generous, deep-pocketed patron spontaneously leaves one of its servers, a single mother of three who’s working two jobs, a $1,000 tip — on Mother’s Day, at 3 a.m.? A) Let her keep it. B) Take it away from her. C) Return it to the customer. The correct answer is clearly “A.” But when a customer left waitress Shaina Brown a $1,000 tip and asked her to direct an additional $500 to another customer, writing $1,500 into the tip line on his credit card form, the Waffle House in Raleigh, N.C., chose options B and C instead. The chain refunded the generous customer’s money, which it said was its standard procedure with big tips, in case the tipper has a change of heart. Shaina was crestfallen. “I feel like they stole from me,” she told the Charlotte Observer. Mercifully, the big tipper, a local businessman who wished to remain anonymous, wrote her a check after the paper contacted him. So, phew, sticky situation resolved. [Charlotte Observer]
An In-Depth Look at a Dried Meat Snack: You know what they say about not wanting to know how the sausage is made, but the sentiment may or may not hold true for Slim Jims. For anyone the least bit curious as to how the iconic packaged “meat sticks” are put together, a Wired video exploring “What’s Inside” a Slim Jim is worth a watch. Really, despite the ironic tone of the video’s narrator and the garish animation, it’s not that bad: You got your questionable cuts of meat; your “mechanically separated chicken” (i.e., that pink, pasty stuff they use in some chicken nuggets); your corn and wheat proteins and hydrolyzed soy; lots of salt; and the preservative sodium nitrate, which helps the stick stay red “instead of an unappetizing gray.” Maybe have carrot sticks for a snack today? [Wired via Eater]
by Lauren Miyashiro in Food Network Magazine, June 12th, 2014
Some would say that we should never, ever tinker with the trinity of lettuce, tomato and onion. And if we had only one burger per year, maybe that would work. But since we’re at the very beginning of summer (we can say “summer” now, right?), we have more than enough time to expand our burger repertoire. This week, FN Dish runs down the line of burger combinations and updates we might not have previously considered.
1. Walk the Plank: Cedar planking isn’t just for salmon. Bobby grills Cedar-Planked Burgers (pictured above) for a complex smokiness. If you ask him, it’ll be the first thing you taste.
You probably know Marc Forgione for his five restaurants, cookbook and Iron Chef title, but did you know that his father was a culinary star long before Marc’s lustrous career? Known as the “Godfather of American Cuisine,” Larry Forgione was one of the first chefs to embrace “farm to table” cooking. He now serves as a director at The Culinary Institute of America at Greystone in St. Helena, Calif. and continues to influence Marc in the kitchen.