Hot Tips From Food Network Kitchens’ Katherine Alford:
One of our favorite new supermarket finds is frozen brown rice. It’s fully cooked and ready to use: You can add it straight from the freezer to soups, stews and stir-fries and saving about 45 minutes of cooking time.
(Photograph by Julia Cawley/Studio D)
There’s no right or wrong way to learn how to cook. Some people are more logical and some are more visual. For the latter group, traditional cookbooks can be a bit intimidating, which is exactly where Katie Shelly drew her inspiration for her upcoming cookbook, Picture Cook.
Katie doesn’t credit herself with particular culinary intuition or talent. She learned to cook through experimenting and focuses on making “food that is tasty and does the job.” Composed of 50 recipe “blueprints,” her book covers snacktime to dinnertime with illustrated ingredients and steps. Her hope is that home cooks will find the drawings straightforward and easy to improvise.
Do you dive into a recipe right away or watch Ina or Alton make it first? If you’re a person who learns by seeing, perhaps recipe drawings are just the inspiration you need in the kitchen. Let us know what you think — what works for you?
To learn more about Picture Cook, head over to NPR’s food blog, The Salt.
Eleven episodes, 12 contestants, countless challenges and only one ultimate dream come true. Every Sunday, Bobby, Giada and Alton will take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network's n...
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Hot dogs, sticky ribs and juicy cheeseburgers take center stage during grilling season, and if you don’t eat meat, it can feel like your only options at a cookout are the side salads and veggie toppings for the dogs and burgers. Instead of tucking into another plate of macaroni salad and shredded lettuce, try hearty, seasonal main dishes that go beyond grilled vegetables. Summertime favorites like veggie burgers, cheesy pizza and gazpacho are classic picks that are deliciously meat-free but still seasonal and ideal for outdoor entertaining.
In this recipe for Barbecued Tofu, medium-firm tofu is the meaty protein of the dish, a big-batch pick that can feed a crowd. Tofu often gets a bad rap because of its tendency for blandness, but that’s often only the case when it’s prepared and served on its own, with no additional flavors or ingredients. Here, the diced tofu is cooked in a pan on the grill alongside fresh garlic, peppers and onions, so there’s no opportunity for lack of taste; the smoky, charred flavor of the grill, the bold garlic and the sweet vegetables work together to turn the tofu into a full-flavored bite. Plus, because the tofu is further sauteed with barbecue sauce before serving, it absorbs the sweet, tangy taste of the condiment and becomes transformed inside and out. Save time in the kitchen by relying on store-bought barbecue sauce to make this meal in a flash — just be sure to pick up a bottle you know your family enjoys, as it will be predominant on the plate.
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It seems “truffle fries” are super trendy these days. No surprise, they’re downright amazing – crisp, golden-brown French fries with hints of earthy truffle oil. Problem is, they ARE French fries after all, which means they dish ...
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It’s an 11-week, live-action job interview. It starts with 12 or so fine foodie folks who compete to be the newest member of the Food Network family. In each episode, one or more of the applicants is shown the exit, and at the end, America will vot...
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Despite some extremely tough battles, it was Iron Chef Michael Symon who finally emerged victorious from the first-ever Iron Chef America: Tournament of Champions. He defeated Iron Chef Garces in a classic confrontation, claiming the title, as well as the bragging rights over his fellow members of the Kitchen Stadium club.
Before he went out to celebrate, I caught up with him and asked for his thoughts on the tournament and his victory.
Since you won, I’m assuming you think that the Tournament of Champions was a good idea. Would you still have felt the same if you had lost?
MS: I definitely still would have thought it was a great idea to have the Tournament of Champions, even if I hadn’t won it. But I’m not going to lie to you, I would have enjoyed it a whole lot less!
Bobby Flay didn’t take part in the tournament. Do you think that cheapens the title, and how do you think you would get on against Iron Chef Flay if you did battle him?
MS: You only have to look at some of the tough battles between the other Iron Chefs to know that Bobby’s absence did not weaken the tournament at all. Iron Chef Flay and I have known each other for so long and are such good friends that we have promised that we will never compete against each other. I know it’s a cop-out, but if we were forced to battle, I think it would probably result in a tie.
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?
This week, we’re toasting the start of June with a pair of refreshing, fruity cocktails. Whose will you shake up for your next summer party? Cast your votes below!
Sometimes the most-simple ingredients can make a perfect side dish for the warm months. Paula’s five-star salad, this week’s Most Popular Pin of the Week, is one of those recipes. Hard-boiled eggs, celery, bell peppers, green onions and Paula’s house seasoning are combined with classic elbow macaroni to complete any meal. Make it in advance and keep it refrigerated until you’re ready to serve.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: 10-Minute Macaroni Salad
Food Network Magazine compared some fiesta favorites — did your Mexican-food favorites come out on top?
Red Sangria vs. White Sangria
WINNER: Red sangria. Red wine is loaded with resveratrol, a compound in the skin of grapes that is thought to...
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