Tag: All Posts

It’s Almost Strawberry Season, So Put Those Beauties Into Everything, Even Salad

by in Recipes, April 7th, 2015

Arugula and Strawberry SaladWe’re finally in the early days of strawberry season, which means it’s time to ditch those firm, dry, white-centered berries we know from winter and welcome in their place spring’s juicy, ruby-red beauties. While desserts like shortcakes, cheesecake and cupcakes are tried-and-true ways to put these sweet bites to work, savory favorites, too, are ideal for letting strawberries shine. If you’ve never before worked with strawberries in a non-dessert, try starting with a salad; you’ll be able to balance the fruit’s natural sugars with tangy, acidic flavors in the dressing and peppery greens, which means you won’t end up eating a too-sweet dish. Check out Food Network’s best-five strawberry salads below, each an easy-to-make pick that’s ready to eat in 25 minutes or fewer.

5. Strawberry and Mozzarella Salad — Think of this healthy 15-minute dish as a berry-focused take on a caprese. In place of traditional tomatoes there are bright strawberries instead, which pair well with the fragrant basil.

4. Green Salad with Strawberry Balsamic Vinaigrette — It takes just a few everyday ingredients and only five quick minutes to make Rachael Ray’s simple salad. The secret to guaranteeing bold strawberry flavor in her recipe is the strawberry jam featured in her dressing, plus a whole pint of the fresh fruit.

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5 Flower-Inspired Springtime Treats Come Into Bloom

by in Recipes, April 7th, 2015

Ice Cream Flower Pot DessertsBaby, it’s spring outside! The temp is climbing, birds are chirping and bundles of in-season asparagus, artichokes and more are starting to line the supermarkets. But one of the most-captivating elements of this vibrant season is, unarguably, the moment when those first flowers begin to bloom. If you can’t wait to bear witness to spring’s bloom, or if you don’t have the resources to build your own bright and sunshiny garden, these floral-minded recipes might just be enough to brighten up your kitchen.

You might be accustomed to digging ice cream right out of a cardboard pint, but Ree Drummond’s Ice Cream Flowerpot Desserts (pictured above) bring the ice-cold treat to bright, blossoming heights. Before you start filling up clay flowerpots with real-life flowers, clean them and load ‘em up with slices of pound cake and scoops of ice cream. Cover the tops with crushed chocolate cookies to get the look of dirt before you go full-on spring with chewy gummy worms and fresh-cut flowers.

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What’s in the Can? — All-Star Academy: The Competition Continues

by in Shows, April 7th, 2015

tuna meltDuring the latest episode of All-Star Academy, the remaining contestants got a double whammy — they all had to share guest mentor Robert Irvine and create a winning dish using a mystery canned good. Once all the cans were opened, we learned that chicken, ham, tuna, salmon and clams were on the menu. Some of you may have run for the hills faced with such a challenge, for those of you left, which canned protein would you have wanted?

We in Food Network Kitchen (well, some of us) would go straight for the tuna. But not all cans of tuna are equal. There are many types from which to choose. Below is a little bit about what’s in the can.

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Enter to Win a Copy of Katie Lee’s New Cookbook, Endless Summer

by in Contests, Food Network Chef, April 7th, 2015

Endless Summer Cookbook“I decided to do this book because I love summer,” Katie Lee recently told FN Dish of her brand-new upcoming publication, Endless Summer Cookbook. “That’s my favorite time of year, and summer food is my favorite kind of food to cook. It’s also the season that I entertain the most.” For Katie, the more than 100 recipes in Endless Summer are all about celebrating the season’s bounty of freshness and the plethora of local ingredients near her home in the Hamptons. “Before I started writing the book, I wanted to be able to capture summer,” she explained, “so my photographer came over, and I went to the farm stand and we bought a bunch of stuff and came home and cooked. And then I wrote the recipes to go along with the food that I cooked.” Ranging from sweet treats like Light Lemony Berry Cheesecake to hearty grilled fare like BLT Ranch Burgers, plus refreshing sips like Frozen Blueberry Daiquiris, these dishes and drinks are ideal for relaxed warm-weather entertaining at home, no matter where your home is. “I’m so excited to share these recipes with people,” Katie said.

You can preorder your copy of Endless Summer Cookbook from the Food Network Store, but FN Dish is giving five lucky, randomly selected readers the chance to win a copy with a signed bookplate for free. All you have to do to be entered to win is leave a comment below with your favorite recipe from Katie (see all of Katie’s recipes here).

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This Chocolate Benedict Cumberbatch Puts Your Easter Candy to Shame

by in News, April 6th, 2015

This Chocolate Benedict Cumberbatch Puts Your Easter Candy to ShameYou may think you overdosed on Easter candy, but your chocolate bunny — be it hollow or solid — has nothing on the life-size chocolate sculpture of actor Benedict Cumberbatch UKTV unveiled on Good Friday to celebrate the launch of a new channel, Drama, on its on-demand service, Play.

Six feet tall, made of 88 pounds of Belgian milk chocolate (500 melted bars of it!) and apparently not an April Fools’ Day joke, the sculpture of the Sherlock star, who was voted Britain’s “dishiest” dramatic actor in a poll of U.K. women, took a crew of eight (including a sculptor, a chocolatier and a model maker) 250 hours to create. Cast, carved and then painstakingly refined, the meticulously detailed 33-percent-cocoa creation — dubbed Benedict Chocobatch — was crafted according to Cumberbatch’s measurements and red carpet appearances.

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Spring Asparagus Tart — Meatless Monday

by in Recipes, April 6th, 2015

Spring Asparagus TartAlong with (slightly) warmer weather and longer days, the spring season brings with it an abundance of fresh fruits and vegetables. From ruby-red rhubarb and a plethora of pea varieties to vibrant stalks of asparagus, there’s no shortage of produce ripe for the picking this time of year, and surely there’s a myriad of ways to put it to work in your favorite dishes. When it comes to asparagus, simply roasting the veggie is a tried-and-true method — and for good reasons; it’s a quick fix and family-friendly — but when you want to dress up these simple stalks, try pairing them with fresh lemon and herbs in a buttery tart.

Food Network Kitchen’s recipe for a Spring Asparagus Tart (pictured above) takes advantage of store-bought puff pastry to turn out this golden-brown, satisfying tart in less than an hour. While the buttery pastry provides a satisfying base with a chewy, crispy bite, the lemony spread of mascarpone mixed with chives and tarragon offers a rich, creamy bed for the asparagus. Follow Food Network Kitchen’s lead and artfully arrange the asparagus stalks in opposite directions for a stunning presentation, then round out the meal with fresh greens for big-bash events and low-key gatherings alike.

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“I Have to Eat This Stuff; Just Remember That” — Alton’s After-Show

by in Shows, April 5th, 2015

Canned whole chickens, vending-machine cheese, water-soaked hot dog rolls. Each of these items has been the focus of a Cutthroat Kitchen sabotage, and while they may be cringe-inducing (and downright hilarious) to fans watching at home, they’re nevertheless part of the offerings that the judges are forced to consume, as Simon Majumdar reminded us during the latest Alton’s After-Show.

“I have to eat this stuff; just remember that,” he told Alton Brown as he two looked back on a particularly doozy of a competition round on tonight’s all-new episode. The Round 3 challenge asked the chefs to make carrot cake in this spring-themed battle, and in the spirit of freshness and renewal in springtime, a sabotage forced one chef to “harvest ingredients new ingredients for their cake,” Alton explained. This involved digging through a makeshift garden for individually wrapped fixings, some classic like eggs and others not so traditional, like canned pickled carrots and cinnamon candies. “His sauce was odd, but now I know why,” Simon said of the offering from Chef Jeffrey, who was dealt this diabolical lot and called his dish Carrot Cake Surprise. “It’s Muggins here who gets to eat it,” he joked, adding of his own British sensibilities, “We never say something’s horrible. We go, ‘This is interesting’ or ‘This was a very brave choice.’ His was a very brave choice.”

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What’s Your Favorite Ice Cream?

by in Food Network Magazine, April 5th, 2015

chocolate ice cream

Food Network Magazine is on a quest to find out how America eats ice cream. From your favorite type of sprinkle to the age-old debate of cup versus cone, we want to know your idea of the perfect scoop.

Vote in the polls below, then tell FN Dish about your favorite ice cream flavor — there are too many options to list! To see how your opinion matches up to those of other Food Network fans, look for the How America Eats Ice Cream feature in an upcoming issue of the magazine.

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5 Breakfast Bowls for a Better Morning — Most Popular Pin of the Week

by in Community, April 5th, 2015

5 Breakfast Bowls for a Better MorningMornings can be rough. Amid getting the kids dressed for school and packing up essentials needed for the day, it may seem like there’s just not enough time to settle in for a relaxing breakfast. While you may indeed be rushed, there’s surely time for a fresh — and (bonus!) healthy — morning meal, thanks to these light breakfast bowls, this week’s Most Popular Pin of the Week. Whether you’re craving the sunny flavors of citrus, the sweet crunch of coconut or the savory taste of avocado, start your day with hearty bowls boasting satisfying bases of yogurt, oatmeal and chia seeds, among others.

For even more light recipes, check out Food Network’s Healthy Start board on Pinterest.

Get the Recipes: Healthy Breakfast Bowls (pictured above)

Forget Peanuts and Cracker Jacks, Because … Nachos on a Stick

by in News, April 5th, 2015

Nachos on a StickThe Milwaukee Brewers have hit it out of the park, culinarily speaking, on behalf of tortilla-chip-chomping baseball lovers who think everything tastes better on a stick.

This season, the company overseeing Miller Park concessions, Delaware North, says it will tempt Brewers fans with its Inside the Park Nachos: a stick of beef, covered with refried beans, encrusted with Doritos, deep-fried and topped with squiggles of sour cream and liquid-y cheese.

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