by FN Dish Editor in Community, August 24th, 2014
by Ricky Smith in Recipes, August 23rd, 2014
You would never guess that these marbled brownies combine two decadent treats, lightened up. The cheesecake layer is made with reduced-fat cream cheese while low-fat buttermilk keeps the brownie base moist and fudgy. You’ll quickly see why these brownies are this week’s Most Popular Pin of the Week.
For more dessert recipe inspiration, visit Food Network’s Let’s Bake board on Pinterest.
Get the Recipe: Cheesecake Brownies
by Maria Russo in Recipes, August 23rd, 2014
Dill doesn’t get included in nearly as many recipes as, say, thyme or basil. Sure, it’s a unique flavor, and a little dash can seriously alter the taste of a dish, but there are plenty of dishes that can benefit from a bit of the summery herb. It’s great for adding something extra to dressings, sauces, seafood and even tea. Besides its subtle sweet flavor, it also boasts some unexpected health benefits: It helps soothe the digestive system and has a calming effect that can be used as a sleep remedy. So try out some of these recipes and showcase your new favorite herb this summer.
Creamy Dijon-Dill Potato Salad
No summer gathering is complete without a good, creamy potato salad. This elevated version makes use of fresh dill along with Dijon mustard and lemon juice, giving it a sweet, salty, tangy taste that is the perfect complement to some smoky barbecue. Remember, for the best flavor and texture, it’s recommended that you make it a few hours in advance and keep it at room temperature.
by Food Network Magazine in Food Network Magazine, August 23rd, 2014
Just like the long days and high temperatures that are quintessential parts of summer, the time to enjoy the season’s fresh produce is limited. To preserve summer flavors as long as possible, many resort to pickling, jamming and jarring various fruits and vegetables, but when it comes to tomatoes, canning is the way to go. With just a few everyday tools, you can keep the juicy, fresh taste of sweet summer tomatoes alive all winter long, thanks to an easy-to-master canning process. Read on below to get the dish on canning tomatoes from Sean Timberlake, the founder of a DIY food site, then check out the details in his one-stop guide.
Tomato Picking: There are countless kinds of tomatoes on the market, but Sean recommends plum and San Marzano. “You’ll want to choose a tomato variety with ample meat … and you’ll want them just ripe.”
by Virginia Willis in Recipes, August 22nd, 2014
It’s nearly impossible to not get excited at the sight of these chocolate cupcakes. Filled with strawberry and vanilla ice cream and covered by a crunchy layer of chocolate shell topping, they’re so scrumptious that the title “Ice Cream Cupcakes” doesn’t do them justice. That’s why Food Network Magazine is challenging you to come up with something clever and fun. Submit your best name and you could win big. Here’s how to enter:
1. Read the recipe, and come up with a creative name for the dish.
2. Fill out the official entry form here.
Hurry — the contest closes on Tuesday, August 26, 2014! The winner will receive a $500 gift card to FoodNetworkStore.com, and three runners-up will each receive a $50 gift card.
by Nikhita Mahtani in Shows, August 22nd, 2014
I am just old enough to remember Bill Cosby as the Jell-O pudding man. Those joyful ads were effective! He would be seated at a kid-size table in a kid-size chair, nearly always in a colorful, crazy sweater, with his knees jutting up as he cavorted with what seemed to me to be very, very lucky children. He was like the ultimate dad or friendly uncle, smiling and enjoying smooth and creamy pudding with a group of smiling, happy kids. I wanted to be one of those happy kids; I wanted a cup of that chocolate pudding.
I didn’t grow up eating that premade cup of pudding he was promoting, which may be part of the reason I had such a hankering for it. It wasn’t that we were uber-elite about homemade foods only. In my family, the cakes and pies were always made from scratch, but in terms of convenience desserts, my family was actually more inclined to the ruby-colored, fruit-flavored gelatin versions. My grandfather called it “nervous pudding,” since it wiggled and jiggled.
by Mallory Viscardi in Books, August 22nd, 2014
Get ready for some bold summer recipes and all-new competition this weekend on Food Network. First, join Trisha Yearwood as she cooks up her favorite Southern staples with a twist on Trisha’s Southern Kitchen. Next, The Kitchen is all about summer’s most-popular vegetable, the tomato — or is it a fruit?
On Sunday, Ina Garten plans a potluck on Barefoot Contessa, and Giada De Laurentiis whips up recipes from her new restaurant on Giada at Home. Bobby Flay mixes up a bold menu on Barbecue Addiction: Bobby’s Basics. Then, enjoy three hours of your favorite competition shows with new episodes of Rachael vs. Guy: Kids Cook-Off, The Great Food Truck Race and Cutthroat Kitchen.
by Joseph Erdos in Shows, August 22nd, 2014
Flipping through Alexe van Beuren’s B.T.C. Old-Fashioned Grocery Cookbook is like wandering down the friendliest small-town Main Street in the country. Hailing from Mississippi, the book is a love letter to small-town life and the food that goes along with it. The stories and recipes are vibrant, jumping right off the page. Van Beuren founded the grocery to fulfill a need for the town, but it was the establishment’s addition of a lunch counter that led to the genesis of the recipes collected in the book. The B.T.C. Old-Fashioned Grocery Cookbook tells the tale of both businesses in a charming and honest way. The foundation of the book and the moral of van Beuren’s stories always lead back to a willing and supportive community coming together around plates of delicious food.
That brings us to the most-important part of the book: the food. Alexe Van Beuren makes one thing incredibly clear: the B.T.C. Old-Fashioned Grocery wouldn’t be the same without the recipes brought to the table by Dixie Grimes. The magical spell a good Southern dish casts over the senses is laced throughout each of Grimes’ recipes. The book starts off with a bit of town history and a welcome to the store, then covers breakfast, seasonal soups, salads, spreads and sandwich fixings, casseroles, mains, sides and “Southern sweet thangs.”
by Allison Milam in In Season, Recipes, August 21st, 2014
On this week’s Rachael vs. Guy: Kids Cook-Off, Chopped judge Alex Guarnaschelli visits the set to challenge the kid chefs to a Chopped challenge. You guessed it! They will have to cook with mystery baskets. But what terrifies the kids more than just the cooking is having to impress Alex, who also happens to be an Iron Chef.
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by Maria Russo in Shows, August 21st, 2014
When you’re battling flames over a blistering-hot grill, who wants to preheat the oven? Even when it comes to something as important as dessert, those added degrees are enough to break your cool when entertaining this summer. Luckily, in lieu of overheating, you can take your pick of Food Network’s finest no-bake desserts that’ll keep your kitchen nice and cold.
Oftentimes, no-bake desserts are no sweat too. Take The Pioneer Woman’s Individual Key Lime Pies (pictured above), for example. Unlike the arguable toil of from-scratch baking, it takes only layering homemade lime curd and whipped cream atop buttery graham cracker crumbs to have you seeing beyond the slice.
It’s no secret that the food truck industry has hit its stride in recent years, as the culture of traveling cooking and eating can be seen from coast to coast. Beginning this fall on the all-new series Food Truck Face Off, budding food truck operators will have the chance to break into that mobile arena, but not before they prove their staying power with a winning business model that can withstand the fierce competition.
Each week beginning Thursday, October 2 at 8|7c, four new teams will gather to present their food truck ideas to a rotating panel of proficient judges, but ultimately only two will earn the right to face off against each other for the win. Host Jesse Palmer, a former NFL superstar and a broadcast sports journalist, will be on hand to challenge the top contenders to 48 hours of no-nonsense contests, and if these future entrepreneurs want to impress Jesse and the judges, they must endure a roster of tests designed to demonstrate their powerful business mindset and impressive customer service — not to mention wow-worthy food.