by Amy Reiter in News, July 15th, 2016
by Jessica Merchant in Drinks, Recipes, July 15th, 2016
It’s probably happened to everyone: You’re trying out a new recipe, and you get to the step that instructs you to add salt, but you realize you don’t have kosher salt on hand, only regular table salt — or maybe vice versa. So you figure: “What’s the difference, anyway? Salt is salt, right?”
Well, yes and no. And if you substitute one for the other, you may end up with something that is either way too salty or bland as can be. Why?
by Lauren Piro in Recipes, July 15th, 2016
I was that kid. You know, THAT kid. The kid who only wanted to eat the “red” popsicles and drink the “red” juice and steal the “red” gummy bears from the bowl. I didn’t want grape — ever. In fact, if we had a box of some sort of treats and the variety included grape, I’d eat all the others and leave the grape in there for someone else.
Except nobody ever wanted it, because grape was the worst. The absolute worst.
I didn’t even want the blue raspberry flavor, and that was huge in the ’90s. I was all about the red: cherry, strawberry, watermelon or whatever. That’s the one I loved the most.
In my opinion, strawberry was always the best “red.” I think cherry was more popular among my group of siblings, neighbors and friends, but I didn’t care about that. Strawberry was the only one I wanted.
by Nora Horvath in Food Network Chef, Recipes, July 15th, 2016
American cheese gets a bad rap. It’s too processed, people say. It’s not “real.” There might be truth to these critiques, but one other thing is certainly true: It’s just so good. Melted to the perfect consistency, American cheese definitely has a place in our recipes. Here are six we know you’ll love.
Classic American Grilled Cheese (above)
This one’s a no-brainer. American cheese was practically created to be melted between two slices of pillowy bread. Jeff Mauro’s version pairs a white slice with a yellow slice for the perfect eye-catching mixture.
by Nora Horvath in Shows, July 15th, 2016
Bobby Flay is our resident grill master here at Food Network. When we’re not watching him crank up the heat on Beat Bobby Flay, we’re trying our hand at one of his best burger recipes. But even though he’s a burger and steak guy, not all of his grilled recipes are super-meaty — often he dresses up vegetables, too, with a smoky char. Check out his top droolworthy veggie recipes for fresh seasonal inspiration.
by Maria Russo in News, Shows, July 14th, 2016
This weekend, reminisce on fond food memories with your favorite Food Network chefs. First up on Saturday, Ree Drummond and her daughter Paige are re-creating their favorite teatime foods from their trip to New York, including mini quiches and Lemon Raspberry Tarts. Next, the hosts of The Kitchen are hosting a summer cookout with all their favorite summer dishes, including Salmon Burgers with Kale Slaw and White Peach Sangria. After that, Valerie Bertinelli and her husband, Tom, are putting new twists on retro foods like Tuna Noodle Casserole and Cherry Cheesecake Pie. Then head down to Patricia Heaton’s place, where she’s turning back time to throw a camp-inspired party complete with Foil-Packet Corn and S’mores Cast-Iron Pie.
Then on Sunday, former Rachael vs. Guy: Kids Cook-Off stars compete in a special episode of Guy’s Grocery Games where they’ll have to keep their allowances in mind while they compete in a brand-new “Groceryland” board game. Next, the Food Network Star finalists will need to impress the judges when they throw holiday-themed parties. After that, Geoffrey Zakarian challenges the Cooks vs. Cons competitors to make a delicious surf-and-turf dinner with a sticky surprise ingredient.
by Amy Reiter in News, July 14th, 2016
“We’re rolling out!”
To the Emmy Awards, that is.
The 2016 Primetime Emmy Award nominations were announced on Thursday, and for the fourth year in a row, Guy Fieri‘s Diners, Drive-Ins and Dives has earned a sought-after nomination in the Outstanding Structured Reality Program category. It’s no secret that you, Food Network fans, crave Guy’s coast-to-coast exploration of all manner of homemade meaty, cheesy and downright indulgent fare, and it appears the Television Academy is just as pleased with Guy’s adventures.
by Lauren Piro in Family, July 14th, 2016
Is your favorite food-delivery app about to go all Uber on you and charge you a higher price for bringing dinner to your door when the weather is cruddy or there’s a big convention of hungry eaters in town? That is precisely what one industry insider, Michael DiBenedetto, co-founder and CEO of food-delivery search engine Bootler, is predicting.
“Brace yourself: Surge pricing is coming to on-demand food delivery,” DiBenedetto warns in an article on VentureBeat. “The delivery companies cannot afford their driver fleets without making this change. It’s sheer economics and a trend that will shape the future of online food ordering.”
by Food Network Kitchen in Recipes, Shows, July 14th, 2016
Sometimes, no matter how many recipes, tools and ideas you have, cooking is not the easiest task. Life catches up with us — we move to new cities, we grow our families, we start new jobs — and suddenly our everyday eating routine is totally upended.
And that is where our Kitchen Squad comes in. Katherine Alford, senior vice president of Culinary at Food Network, and Amanda Hesser and Merrill Stubbs, co-founders of Food52, are here to help two women (and, by proxy, you!) with their biggest kitchen troubles.
by Elizabeth Brownfield in Recipes, July 14th, 2016
By Angela Carlos
This week on Chopped Junior we saw the contestants battle the clock and each other through three rounds of dishes that challenged the young cooks’ ability to balance flavors.
In each round of mystery basket ingredients, sweet and savory items upped the ante. In Round 1, the bacon soda and maraschino cherries needed to be neutralized so they wouldn’t overpower the smoked chicken breasts and bitter puntarelle. In the entree course, the sweet grape mini balloon dogs challenged the contestants to incorporate sweetness with their gamey goat, and in the dessert round, the final two struggled to work farmhouse cheddar cheese and duck fat into their caramel-apple-dominated desserts.
We may not have scientific proof of it, but around here we consider it a fact that certain foods simply taste better in the great outdoors. And nothing is better than a flame-kissed meal enjoyed around the campfire it was cooked on after a long hike or a lake swim … or merely after the exertion of figuring out how to put up a tent. All these recipes would be delicious cooked in an oven or stovetop, but they’re no doubt improved by the hint of smoke and crackle of flames that a campfire imparts, paired with an epic view.
Guy Fieri’s pro camping tip: Make toasted, melty sandwiches by stuffing Pullman bread with camping leftovers and cooking over hot coals in a sandwich press (pictured above). Go savory with combos like chili and cheese, pepperoni and marinara, and mac ‘n’ cheese with bacon, or whip up a dessert ‘wich with cream cheese and berry preserves, or peaches and ricotta. Read more