by Amy Reiter in News, August 8th, 2015
by Emily Lee in Recipes, August 7th, 2015
You love to eat sweet things: yummy cakes, delicious candy bars and sometimes, maybe, on special occasions, crazy-decadent combinations of both. But did you ever stop to wonder if these things taste the same way to the person sitting across the table from you, digging in with – wait, is that equal gusto?
The answer — surprising or not — may be no. A recent study conducted by sensory scientists, and led by Danielle Reed at the Monell Chemical Senses Center, in Philadelphia, has determined that some people are more sensitive not only to bitter compounds, but to sweetness as well.
by Maria Russo in Restaurants, August 7th, 2015
Sure, pizza delivery is convenient, and it saves you the hassle of heating up your oven in the summertime. But it can also be costly, especially after you factor in tax and tip, and offers limited topping options to boot. The best solution? Turn your outdoor grill into a pizza oven. There will be no sweltering-hot kitchen to endure, no unnecessary expenses and, best of all, you’ll have full control over your sauce and toppings. Everything from eggs to fish to fresh vegetables or fruit can grace the top of freshly rolled-out dough. Here are some ideas to help you cover breakfast, lunch, dinner and even dessert using nothing more than your grill, some pizza dough and a handful of balanced, meal-worthy toppings.
The Good Morning Pizza
While no one can deny the beauty of a garlicky pie topped with tomato sauce, mozzarella and fresh basil, that might not be the most-appealing assemblage of toppings first thing in the morning. This Grilled Breakfast Pizza with Sausage (pictured at top) takes just 5 minutes of prep and will fuel your morning with stick-to-your-ribs Southern flavors. Simply top the flatbreads with savory sausage gravy, eggs and sliced scallions.
by Christie Bok in Shows, August 7th, 2015
While Los Angeles, with its big-city glitz and glamour, may be full of famed dining destinations, Southern California is surely not the only part of the Golden State where you can find sought-after cuisine. In Northern California, the city of Sacramento has been known to offer both dressed-up hot spots and laid-back eateries, specializing in everything from Korean BBQ and Vietnamese favorites to fresh oysters. Recently, Seonkyoung Longest, the winner of Restaurant Express, set off with her husband to find the best bites Sacramento has to offer, as the pair recently moved to the city. They took viewers along as they sampled craveable classics and creative finds alike.
Click the play button above to see Seonkyoung’s picks for casual eats in Sacramento, then check out the best bets for elegant meals.
by Maria Russo in Shows, August 6th, 2015
Kick back this weekend and tune in to Food Network for new recipes and some competition fun. On Saturday morning, catch up with Ree Drummond for her daughter’s graduation party, for which Ree prepares a steak and shrimp taco bar plus a variety of delicious fixings. Then, Ina Garten heads to Los Angeles to cook with Jennifer Garner and have a master class with Wolfgang Puck. Next, watch the premiere of Valerie’s Home Cooking, where Valerie Bertinelli hosts her Hot in Cleveland co-stars for a lunch featuring each of their favorite dishes.
On Sunday morning, Giada De Laurentiis and her Aunt Raffy first visit the town where Giada’s great-grandparents once owned a pasta factory and then return home to make dishes like Fusilli with Fresh Pomodoro. Then, Daphne Brogdon hosts a fancy dinner party and serves up Porterhouse Steaks with Creamy Leek Sauce and Maple Pudding with Bourbon Whipped Cream. You won’t want to miss the all-new competitions on Sunday night, when contestants face a shoptacle course on Triple G and Food Network finalists make the dish of their lifetime. End your weekend with Alton’s evilicious challenges on Cutthroat Kitchen at 10|9c.
by Julie Wampler in Recipes, August 6th, 2015
It’s hot, it’s late, it’s summer — nothing quenches your thirst at times like these quite like a refreshing cocktail, and the same holds true for the competitors who are set to spend a session at Alton Brown’s evilicious Camp Cutthroat. Just in time for the first session of Camp, on Wednesday, Aug. 12 at 9|8c, FN Dish wants to know: How much of a cocktail connoisseur are you? From mixed spirits and fruity sippers to essential bar equipment and common drink garnishes, concocting winning cocktails takes more than just a shaking up a few kinds of liquor. Test your mixology savvy by taking this quiz to find out if you’re a Beverage Beginner, a Competent Cocktailer or a Mix Master.
by Ricky Smith in Shows, August 6th, 2015
Most nights at our house, my husband and I come home from work and are completely stumped by what to make for dinner. We want something hearty and flavorful, yet easy and quick because we’re tired and, let’s face it, we just want to sit down and enjoy what we have left of the evening. I’m sure you can relate, right? Finding recipes that fit the bill — and won’t saddle us with piles of leftovers — is a huge feat. But believe it or not, it’s not impossible. I’ve got the ultimate chicken dinner made just for two right here.
This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. You’ve got the protein, the veggie and the starch — all on your plate! The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn’t suck the energy out of you. Now you and yours can go enjoy the evening with full bellies. Grab the recipe below, then check out more Party of Two recipes.
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by Allison Milam in Recipes, August 6th, 2015
In Food Network’s new series Rachael Ray’s Kids Cook-Off, premiering Monday, Aug. 24 at 8|7c, eight junior chefs will put their exceptional cooking chops to the test as they compete for a $20,000 culinary scholarship and their own Web series on FoodNetwork.com. The pintsize competitors will be tested with on-camera challenges and high-pressure cooking obstacles as they attempt to impress host Rachael Ray. But they’re not only gaining the approval of Rachael — they’ll also be competing in front of an all-star guest judge each week, including Sunny Anderson, Robert Irvine and Alex Guarnaschelli.
The kids range in age from 11 to 13, but you’d never guess that by the looks of the food they can produce, including out-of-this-world pasta dishes and pastries you have to see to believe. The chefs have their own signature styles, coming from California, Colorado and everywhere in between. Tough challenges will allow the best of the best to rise to the top, but only one can be crowned the champion.
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by Christie Bok in Food Network Chef, Recipes, August 5th, 2015
Tomatoes aren’t like other types of in-season produce that we lose our minds over when they reach their peak (we’re lookin’ at you, peaches). We eat tomatoes year-round — no matter the season — and we rely upon shelf-stable staples like canned plum tomatoes, tomato paste, sun-dried tomatoes and more to get us through. Right now, however, tomatoes are juicier and sweeter than ever, and with great bounty comes great responsibility. A true tomato whisperer and lover of all things tomato — a champion of tomato cookin’ — holds these 10 peak-season values true all season long.
1. Makes a Different Kind of Pie
Countless times, you’ve beckoned the delivery dude or even made your own pizza pie from scratch. But now that tomatoes are in their prime, slathering a pie in from-the-jar marinara would be a travesty. Do as Food Network Magazine does and make a picturesque Heirloom Tomato Pie (pictured above) that would never dare show up in a cardboard pizza box. With a buttery cornmeal crust, fresh herbs, Manchego cheese and mozzarella, this elegant beauty is crowned with a gorgeous sunset-spectrum of mixed heirloom tomatoes.
by Allison Milam in Recipes, August 5th, 2015
If you’ve seen Ree Drummond on The Pioneer Woman, you know that she isn’t afraid to crack a joke or put a little extra TLC into every dish that she cooks. As a mother of four and the wife of a cowboy, Ree whips up hearty, comforting recipes — like decadent Chocolate Chip Caramel Sundaes and stick-to-your-ribs Chicken-Fried Steaks with Gravy — that both kids and adults will enjoy. Whether she’s making a grab-and-go breakfast or a three-tiered cake for a special birthday party, Ree’s recipes are a surefire way to impress your friends and family at any meal. Keep reading below for more of Ree’s comforting classics and check out her Oklahoma ranch for a behind-the-scenes look at where she makes all of these crowd-pleasing favorites.
We may look to pies, tarts and more as ways to showcase summer’s fruits, but these laborious, decadent treats are surely not the only ways. In fact, there’s another method of getting your fruit dessert fix: the trifle. Typically prepared with some variation of store-bought pound or angel food cake, plus berries and cream, these tiered creations are the no-cook, fruit-filled answer to what to serve for dessert at your next backyard hangout.
If you’re not looking to share your trifle, Giada De Laurentiis’ 30-minute Individual Strawberry Trifles (pictured above) are the way to go. After using a cookie cutter to cut out perfect circles in the pound cake, brush each slice with amaretto liqueur. Layer a few circular slices in a glass with homemade whipped cream and strawberries tossed with aged balsamic vinegar.