by Samantha Lande in Restaurants, June 15th, 2016
by Maria Russo, June 15th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
As steakhouses regain popularity, cuts of meat beyond the New York strip and filet mignon are making their way onto menus. One of these cuts — the baseball steak — is made from the upper portion of a top sirloin. Once it’s cooked, you can clearly see what inspired this steak’s moniker, as the meat puffs up to resemble a baseball. This leaner cut has a rich flavor and is often less expensive than its counterparts, making it a home run for restaurants across the country.
by Maria Russo, June 14th, 2016
In the first several episodes of Food Network Star, hopefuls Havird, Aaron and Yaku came to the end of their journeys and were ultimately sent home — but not for long. This week they returned to Food Star Kitchen for a second shot at Stardom in t...
by Amy Reiter in News, June 14th, 2016
Each week Food Network Star finalists are tasked with putting their personalities on a plate in inspiring, creative and, perhaps most importantly, delicious ways. Most competitors manage to get the job done, but in any particular challenge there's of...
by Foodlets in Recipes, June 14th, 2016
If you thought the hot dog you bought at the ballpark, stadium or arena last time you went to a pro ball game was pricey, check this: A food truck in Australia is selling a $100 ($75 U.S.) frankfurter.
No, it’s not a sausage stuffed with gold. The “Haute Dog,” a hot item at Melbourne’s Good Food and Wine Show, a stop in the Maille Mustard Mobile’s yearlong journey across Australia, contains pure grass-fed Australian peppercorn beef.
by Maria Russo, June 14th, 2016
Nothing says summer quite like food on a stick. And from simple starters to lunch ideas and hearty main dishes, every one of these mouthwatering recipes belongs on your summer bucket list.
by Amy Reiter in News, June 13th, 2016
You know those moments on TV that make you wince and curl up into a ball as you watch the action unfold through your fingers over your eyes? That happened not once but twice during this week's episode of Food Network Star. The stakes were high as f...
by Lauren Piro in Food Network Chef, View All Posts, June 13th, 2016
Attention, trend watchers: Retro pastries a la France are currently very much a la mode in New York City.
New York magazine food writers Robin Raisfeld and Rob Patronite have detected a recent “proliferation of classic French desserts” in eateries throughout NYC, declaring, “This is a moment for meringue, for lush pastry cream, and for looming souffles.”
by Nora Horvath in Recipes, June 13th, 2016
This week on Foodie Call, Justin considers the humble chickpea. The teeny bean is a crucial ingredient in many Middle Eastern dishes, so you’d think it wouldn’t necessarily impress Chef Einat Admony, owner of three renowned Mediterranean restaurants in New York City. And yet, with a riff on pizza in his back pocket, Justin does it.
Orzo has a reputation as a pasta ideal for soups, but the rice-shaped noodles can also star as the base of a great pasta salad. Since orzo is small in size, it can be mixed with other salad fixings, like fresh vegetables and cheese, without overshadowing them. And although mayo-based dressings are a classic standby, swapping them for an oil-based dressing can lighten up the dish without skimping on flavor, as it does in Giada De Laurentiis’ pasta salad (pictured above).