by Kerri-Ann Jennings, August 13th, 2014
by Ricky Smith in Entertaining, August 13th, 2014
Vinegar isn’t just for salad dressing. While a classic vinaigrette might get most of the attention in the kitchen, vinegar adds a perfect sour note in a lot of instances.
Vinegar is one of the essential ingredients in hot sauce. So while the grill’s still sizzling, get in on the homemade condiment trend by using white vinegar in this red-hot sauce.
Make a perfect mop sauce for ribs, chicken thighs or pork chops.
Use it as a fry topping: Malt vinegar on French fries is a British tradition (that’s where the whole salt-and-vinegar potato chip thing comes from). For an extra hit of tang, this recipe has you soak sliced potatoes in vinegar before frying.
by Nikhita Mahtani in Recipes, Shows, August 13th, 2014
Amid getting meats prepped for the grill and making sure cold cocktails are readily available, the last thing you want to worry about while entertaining in the summer is a big, fancy dessert. And to be honest, after all those cocktails, no one is going to fully appreciate that spun-sugar garnish you spent three hours on anyway. So keep things simple. And nothing is simpler than a sweet treat you can make ahead of time and pop in the freezer until it’s time to serve. These recipes utilize bold flavors that hold up well in the icebox, so you and your guests can indulge while keeping cool.
Frozen Key Lime Pie
Ah, what a classic. Summer is the peak of lime season, so this is a great way to showcase the freshest citrus of the year. A graham cracker crust is the perfect bed for the creamy lime filling, adding a bit of sweetness to balance all of the flavors. It takes just 25 minutes to prep and bake, then pop it in the freezer overnight. Plus, think about how much easier it is to divvy up and serve a pie that’s frozen rather than falling all over the place.
by Lawrence Bonk, August 13th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient grapes. While raw grapes are the perfect way to add a touch of sweetness to a salad, or just for snacking on their own, cooking with them might not necessarily be the most obvious choice. But in this recipe for Pan Roasted Chicken Thighs with Grapes and Olives, the sweetness of the grapes works together with salty ingredients like olives and capers to create a balanced dish that the entire family will love — and it puts grapes in a whole new light.
by Andrea Strong, August 13th, 2014
In the old days, the height of bottle technology was announcing the results of a contest on a bottle cap or, even lamer, reciting a bad joke. Thanks to industrious inventors, however, those days are long past. Bottles can now do more than dispense refreshing liquid. These bad boys can stream movies.
Beer manufacturer Grolsh have teamed up with a Russian app developer to create these high-tech bottles, which automatically stream movies when you “clink” the bottle against your computer. You don’t actually have to smash into your beloved computing device. You can simply swipe near it. The whole thing works using radio technology to unlock whatever movie is written into the particular bottle.
The old way, which included opening a bottle and then pushing a button on a computer, was simply too work intensive.
by Maria Russo in Recipes, August 13th, 2014
When Doug Crowell opened Buttermilk Channel in Brooklyn in 2008, the crowds were lured by chef Ryan Angulo’s hearty Americana fare: buttermilk fried chicken and cheddar waffles with savoy cabbage slaw, duck meatloaf with corn pudding and black...
by Joseph Erdos in Shows, August 12th, 2014
Even at the height of a stifling summer, there are days when only warm, gooey comfort food will do, and when you’re faced with that kind of craving, macaroni and cheese is a go-to solution. From the classic stovetop variety to the creamy baked casseroles studded with bacon, there’s a mac and cheese to please every palate, and most are easy-to-make standbys that are guaranteed to wow your family. Read on below to find Food Network’s top-five macaroni and cheese recipes from Trisha Yearwood, Alton Brown, Ina Garten and more chefs.
5. Slow-Cooker Macaroni and Cheese — After combining noodles with milk, butter and cheese in the slow cooker, Trisha lets the machine do the work of preparing the dish for her.
4. Mac ‘n’ Cheese with Bacon and Cheese — Fresh thyme and crispy, salty bacon dress up Tyler Florence’s big-batch baked casserole.
by Amy Reiter in News, August 12th, 2014
Tonight the four teen winners from the four preliminary rounds of the Chopped Teen Tournament — Dante, Sequoia, Tommi Rae and Jason — returned for the last fight to the finish line. They’d battled before and now they battled once again, but only one of them left with $25,000 in prize money, a coveted culinary school scholarship worth $40,000 and the title of Chopped Teen Grand Champion, the bragging rights of which are priceless when it comes to being just a kid in school. FN Dish has the exclusive interview with the grand prize winner.
Read the interview with the winner
by Guest Blogger in Restaurants, August 12th, 2014
Bacon, bacon — who’s got the bacon?
Only those willing to shell out the big bucks, nowadays. Due to the spread of a deadly virus affecting pigs across 30 states, the retail price of bacon has surged 10 percent this year, rising to $6.11 a pound in June — the highest it’s been since 1980, according to Bloomberg.com. In fact, consumer bacon prices may be at an all-time high — they’ve nearly doubled in the last decade alone, and may still climb higher!
But pork-loving consumers haven’t stopped pigging out, even if it does mean shaking a few extra quarters out of their piggy banks. U.S. bacon sales have risen 11 percent — to $4.2 billion — in the last 12 months.
by Nikhita Mahtani in Contests, Food Network Magazine, August 12th, 2014
By Joanna Gryfe
Craving a delicious summer vacation? No need to break the bank or hop any borders; we’ve scoured the States for the top domestic destinations with specialty dishes worth traveling for. Check out these must-eat spots to sample local recipes that Food Network chefs praise as being The Best Thing I Ever Ate.
If you’re tired of the standard chocolate and vanilla cupcakes, this book’s for you. Desserts can be a wonderful way to experiment in the kitchen, from trying flavors like coconut and pineapple to creating cakes that look like mounds of cheese or even a burger with french fries. For those ready to take the plunge into creating the most luxurious delicacies, look no further than this new cookbook by the editors of Food Network Magazine, Sweet: Our Best Cupcakes, Cookies, Candy and More.
From exotic twists on old classics with recipes like Mini Bacon Cheesecakes and Poppy Seed Tortes to fruity favorites like Apple-Walnut Galette and Orange-Cream Pops, there are recipes for every mood and age group. Kids will love the Fake-Out Cakes section of the book, which involves cakes shaped like popcorn and lobster rolls, while adults will devour the grown-up flavors of the Chocolate and Olive Oil Fig Cake as well as the Hazelnut Dacquoise. With step-by-step instructions and full-page color photographs to make sure you’re on the right track, Sweet demystifies dessert and makes sure you’re doing it right.
You can buy a copy of Sweet 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 Sweet, and all you have to do to enter to win one is leave a comment below telling us your favorite dessert recipe (you must include the recipe URL in your comment to be entered to win — find dessert recipes here).