by Amy Reiter in News, May 28th, 2014
by Kitty Greenwald, May 28th, 2014
Pizza and Beer and Macaulay Culkin’s Bad Day: How was your Memorial Day weekend? It had to have been better than Macaulay Culkin’s. The Home Alone star, now a ripened 33, was booed off the stage and pelted with beer when he and his band, the Pizza Underground — which performs Velvet Underground music, only with pizza-themed lyrics — performed at the Dot to Dot festival in Nottingham, England. According to the Nottingham Post, initial “boos turned to booze, with members of the public throwing full pints of beer at the stage, soaking both the band and the audience.” Macaulay stayed calm, saying: “Why are you throwing those? I’d rather drink them!” After the former child actor and a pizza-box-playing band mate took a few direct hits, though, the band was compelled to cut its set short. Later its members thanked the crowd via Twitter, saying “Sorry that a couple people ruined it for everyone.” [Nottingham Post via Eater]
Fondue Footwear: You probably wouldn’t want to dip your feet in melted cheese and walk around the house. But that hasn’t stopped the maker of a new footwear prototype called Fondue Slippers from finding inspiration in the communal-pot party food of yesteryear. The shoe-slipper, which made its debut at Milano Salone Satellite 2014, will be shaped in your foot’s precise image because it will be made by your foot being dipped in the material provided in a DIY kit. Letting the material dry and voila — insta-custom-footwear. “You can wear Fondue Slipper both inside and outside,” its creator, Tokyo-based designer Satsuki Ohata boasts. No cracks about cheesy workmanship please. [Satuki via RocketNews24]
by Maria Russo in Recipes, May 28th, 2014
“There is a niche for really delicious, finely made takeaway food — one that puts an emphasis on quality not just convenience,” Kelsie Kerr says. A Chez Panisse alumna who worked with Alice Waters on her last two cookbooks and con...
by Cameron Curtis in In Season, May 27th, 2014
It’s no secret that chicken breasts are perhaps the ultimate ingredient workhorses: They do double duty between lunch and dinner, afford themselves to easily reheated leftovers, stand up to nearly every cooking style and pair well with the flavors of countless cuisines. Because this culinary superstar is so versatile, it’s a blank canvas that can be customized to your family’s favorite tastes and whatever ingredients you happen to have on hand. But chicken breasts are also easy to deem bland, which is why it’s important to dress them up so they take on the bold flavors of marinades, spice rubs, sauces and toppings. Check out Food Network’s top-five chicken breast dishes below to find classic and creative picks from Guy, Ina, Bobby, Melissa and Rachael.
5. Chicken Breasts with Feta and Sun-Dried Tomatoes and Kalamata Olives — Guy makes a pocket within each of his chicken breasts and stuffs them with Mediterranean-inspired flavors before finishing them with a lemon-sun-dried tomato sauce and crumbled feta cheese.
4. Lemon Chicken Breasts — With a five-star rating and more than 500 user reviews, Ina’s fail-proof chicken is baked in a succulent mixture of lemon juice, white wine and herbs. Perhaps best of all, it’s a good-for-you meal that can be ready to eat in only one hour.
by Foodlets in Family, May 27th, 2014
Farmers markets are starting to see more and more produce as the summer season takes off and the weather heats up. From tomatoes to corn and all kinds of summer squash, put these ingredients to use while they’re in their prime.
by Amy Chaplin, May 27th, 2014
When the weather turns warm, there’s nothing more refreshing than a Popsicle — except one made with fresh ingredients and not an iota of fake coloring in sight. Here are FN Dish and Foodlets’ favorite ideas for sunny days ahead.
Chocolate Sundae Ice Pops: Low-fat milk plus ripe avocado and bananas, not to mention honey and cocoa powder, make Melissa d’Arabian’s chocolatey pops a surprisingly healthy treat.
Strawberry-Banana Frozen Yogurt Pops: Full of fresh fruit and organic yogurt to boot, these frozen treats are low in sugar and even pack a punch of protein.
Italian Ice Pops: Frozen raspberries plus fresh mint and lemon juice are the base for these light and refreshing pops by Giada De Laurentiis.
by Sarah De Heer, May 27th, 2014
Handsome fresh spears of asparagus are now in markets everywhere, promising effortless meals that sum up spring perfectly. This simple braise of leeks and asparagus is exactly that: an easy-to-assemble bowl of spring flavors. The addition of a poach...
by FN Dish Editor in Holidays, May 27th, 2014
As Food Network’s resident food historian and overall respected voice of reason, Alton Brown has a lot to say when it comes to finalists vying for the ultimate job — the job that will allow one person to join the roster that he shares with fellow judges Giada and Bobby.
Star Talk: What are you excited about this season?
Alton Brown: I haven’t participated in as many seasons of Food Network Star as the other judge-mentors. I’ve only really done three. But based on the seasons that I’ve done in the past, I’m excited to see if I can find that nugget — that diamond. You’re walking down a riverbank, you reach down and you pull up a 10-carat diamond and go, “Hey, look what I found.” So you’re looking at each one of these finalists and you’re hoping that one of them is going to be spectacular — amazing. And it could happen. That’s the entire mission.
by Sarah De Heer in Books, Contests, May 26th, 2014
There are 184 days until Thanksgiving — halfway there! — and our editors and recipe developers are busy dreaming up the best feast ever for FoodNetwork.com. Here’s a sneak peek: the all-in-one, do-it-all, why-choose-one Everything Pie — Apple, Pecan and Pumpkin. Look out for it this fall on FoodNetwork.com. In the meantime, there are plenty of Thanksgiving-y foods that work all year long, like these green beans, mashed potatoes and pumpkin bread. Why wait? Celebrate #halfwaytothanksgiving.
by Maria Russo in Recipes, May 26th, 2014
FN Dish contributor Marisa McClellan is known for her Friday posts, The Weekender. But what Marisa is truly known for is her expertise on preserving. Her first book, Food in Jars, was a quick hit. Now Marisa is back for a second helping, this time for those in small spaces in Preserving by the Pint.
In her second cookbook, Marisa guides readers through making smaller batches from farmers markets, produce stands or their local grocery stores. Some people just aren’t space-equipped for working with quarts or pounds. Readers will find recipes organized by season, such as Rosemary Rhubarb Jelly, Whole Strawberries in Vanilla Syrup, Sweet Cherry Compote and Fig Jam with Thyme. Some recipes take just under an hour to prepare.
You can buy a copy of Preserving by the Pint 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 Preserving by the Pint, and all you have to do to enter to win one is leave a comment below telling us what you’re looking forward to preserving from this upcoming summer season. Need inspiration? Flip through Food Network’s Canning, Pickling and Preserving 101 gallery here.
While burgers, hot dogs and barbecue may be classic picks on Memorial Day, there’s no reason to forgo a Meatless Monday today, as it’s indeed possible to enjoy the tradition of grilling without indulging in meat. The secret is to swap in a different hearty ingredient in place of the usual beef, chicken or pork. Enter cauliflower. Every bit as hefty as a hunk of meat, cauliflower stands up well to high-temperature cooking, so it can be cooked on the grill, and it’s a natural pairing for bold flavors, which makes it easy to dress up with spice rubs and seasonings. Plus, if you slice a head of cauliflower into thick-cut steaks instead of tiny florets, the results are satisfying enough to be served as a main dish for meat eaters and vegetarians alike.
Food Network Kitchen’s recipe for Grilled Cauliflower Steak with Israeli Couscous and Olives (pictured above) is an all-in-one dish that’s both simple to make in a hurry and packed with plenty of tastes and textures. The key to this recipe is the harissa-olive oil mixture that’s rubbed onto the cauliflower before cooking; the warm spice infuses the vegetable as it cooks, and what results is tender, smoky cauliflower every time. Because the cauliflower cooks in throwaway foil wrapping, cleaning up the grill is a cinch. Serve the vegetable with a simple side of lemon-ginger couscous studded with raisins and tangy feta cheese, and finish each plate with green olives and a squeeze of bright lemon juice.