by Sarah De Heer, July 2nd, 2014
by Dana Angelo White, July 2nd, 2014
“I wish I didn’t hear the judges say I had the best dish. I knew I was going to be in the bottom. I didn’t handle the timing of my demos as well as I should have; looking back, I could have done better,” Christopher said in his exit interview
. But what he didn’t know at that moment was that he was going to receive another chance at the competition in Star Salvation
In his first attempt at Salvation, Christopher’s realistic about his chances at success, given his past struggles. “I’m hoping I get to cook again, because it’s the only thing I seem to do well,” he says. In Episode 5 of Star Salvation, he joins Chad and Luca, who seem to be leading the competition. Will Christopher be able to change that track record?
Watch Christopher battle for a chance at redemption on Star Salvation. Click the play button on the video above to see the first part of Episode 1, then head over to Star headquarters to catch the second part.
by Maria Russo in Recipes, July 2nd, 2014
Looking for something refreshingly fun to beat the heat this summer? Check out these sensible sippers.
Bai Molokai Coconut
This cool and coconutty drink has only 10 calories per 18 fluid ounces. It’s sweetened with stevia and erythritol (a su...
by Allison Milam in How-to, July 1st, 2014
When it comes to warm-weather produce, much is made of the importance of finding just-ripe fruits and vegetables for their natural sweetness and juicy insides. But that all changes when the spotlight is shined on one particular summer classic: fried green tomatoes. This Southern staple is best when made with firm, not-yet-ripe tomatoes — which are most often green — because they’re not packed with liquid yet. Traditional tomato sauce relies on ripe red tomatoes because they burst open with juices when cooked, but it’s those same juices that would render red tomatoes limp and the crumb coating soggy if they were fried.
As you peruse your gardens this summer or shop at farm stands and the supermarket, reach for green tomatoes and put them to work in the Neelys’ can-do recipe for Fried Green Tomatoes (pictured above). Ready to eat in only 30 minutes, this simple-to-make dish features slices of green tomato dunked in garlic powder-laced flour, a batter of milk and eggs, and finally panko with a pinch of cayenne for subtle heat. Fry them until they’re golden brown and crispy on the outside and serve a creamy, tangy buttermilk sauce alongside for deliciously easy dipping.
by Amy Reiter in News, July 1st, 2014
The right dip recipe can get you through anything. The kids surprised you with a houseful of small-but-hungry friends? Bring out the chips and dip — vats of the stuff. A friend’s going through a breakup? There’s no better method for sopping up their tears than doing so over a bowl of guacamole. Perhaps most importantly, however, a solid dip recipe can help hit your cookout or picnic out of the park, especially this time of year. Before you peel open a tub of sorry store-bought dip, witness how these dip giants can come together in a flash, especially with a little how-to help.
by Foodlets in Family, Holidays, July 1st, 2014
Many of us enjoy a summer cocktail or two, sharing a bottle of wine over dinner, a few beers while watching the game. No one — at least no one I know — enjoys the hangover that often follows. But what is causing all those miserable symptoms the morning after? Why, exactly, do we get hangovers? And what, if anything, can you do about them?
The Atlantic magazine recently published an interview with Richard Stephens, a psychology professor at Keele University in the U.K. and a member of the Alcohol Hangover Research Group, a group of scientists who study hangovers that convened this past weekend. He offered some insight that may prove useful before you head out to those Fourth of July barbecues and wake up the next day with fireworks going off in your head.
by Cameron Curtis in Food Network Chef, In Season, July 1st, 2014
As if the Fourth of July isn’t already festive enough, here are five recipes that even the littlest cooks can help make. Each dish gets high marks in two key areas, cuteness and simplicity, which gives everyone enough time to enjoy his or her fine work when it’s done.
Berry Trifle: Layers of berries, cake and cream — any dessert with such an easy-to-follow recipe is one all kid-friendly kitchens should have on hand.
Starry Cheese, Tomatoes and Crackers (pictured above): With the help of a star-shaped cutter, transform an average afternoon snack into one with a patriotic punch.
by Star Talk Editor, July 1st, 2014
Cutthroat host Alton Brown knows the ultimate grilling sabotage. “Easy,” he says, “a dirty grill. When grills get dirty, they don’t conduct heat properly. Food will wind up sticking to the surface and will take on the flavor of the grill.” Proper grill cleaning and upkeep will prevent this from happening. If your food does get stuck, though, get the grill hot, then lightly saturate a paper towel with oil and, using tongs, swipe it gently over the surface of the grate. Brush your grill down well once you’re done cooking every meal so you’re not stuck cleaning right before dinner next time.
Check out Alton’s tips for a clean grill.
by Amy Chaplin, July 1st, 2014
On last Sunday's episode of Food Network Star, finalists had to come up with their most-inventive takes on some favorite Fourth of July recipes. While some recipes produced smiles from the judges, others failed to impress. Want to wow your guests th...
by Maria Russo in Food Network Chef, Shows, July 1st, 2014
Nothing says summer like fragrant, juicy peaches. Their sweet, tangy flesh also makes the ideal base for a variety of summer smoothies.
Peaches have a subtle flavor that can easily be masked by stronger ones, so if you want the peach to shine, stick...
Just two losses after nearly 10 battles — that winning record could be earned only by Bobby Flay, a famed Iron Chef and the master of the throwdown, who first challenged hopeful chefs to head-to-head competitions on Beat Bobby Flay last year. This summer, Bobby’s bringing his A-game yet again for an all-new season of Beat Bobby Flay (premiering July 31 at 10|9c), and with his reputation on the line, the stakes will be higher than ever. FN Dish caught up with Bobby recently and chatted about what he’s looking forward to in this upcoming batch of face-offs. Read on below for an exclusive interview, and find out Bobby’s most-memorable battles, plus his strategy for securing victory after victory.
What are you most looking forward to in Season 2?
Bobby Flay: Being pushed to the edge. I want it to be really challenging ’cause that’s what keeps my edge going.
What are some of your most-memorable moments from the first season?
BF: When I lost the taco [battle] — that was memorable. One of my favorite dishes I made was the meatloaf with the Korean-style kimchi in it, ’cause I’ve only made meatloaf a couple times in my life, really, and I’m not that big of a meatloaf fan. So when they said meatloaf, I was like, Oh, brother. But it actually turned out to be really tasty.