by Nikhita Mahtani in News, July 10th, 2014
by Food Network Magazine in Contests, Food Network Magazine, July 10th, 2014
Fresh off of Bobby Flay’s win in the Outstanding Culinary Host category for Barbecue Addiction at the 2014 Daytime Emmy Awards comes another prestigious nomination for Food Network – Guy Fieri’s Diners, Drive-Ins and Dives has been nominated for a Primetime Emmy Award in the Outstanding Structured Reality Program category. This is the second time in a row that the show, featuring Guy as he travels the country locating the best bites in every city imaginable, has been nominated. Winners will be announced at the ceremony on Monday, August 25, 2014.
For a full list of nominees, click here.
by Allison Milam in Recipes, July 10th, 2014
On September 20, Food Network Magazine is throwing its first-ever concert — not just a music festival with a few food trucks on the side, but a full-blown food and music event with big stars from both worlds. Food Network stars are joining forces with more than 50 of the area’s greatest chefs for cooking demos, meet-and-greet opportunities and the ultimate tasting event, and seven-time Grammy Award winner John Mayer will take center stage to round out a full day of great food and music. It’s all happening at Ravinia, a picturesque outdoor venue in Highland Park, Ill.
Sunny Anderson, Anne Burrell, Jose Garces, Alex Guarnaschelli, Jeff Mauro, Marc Murphy and Geoffrey Zakarian will all be at Food Network in Concert. For a chance to win a pair of tickets (travel is not included), comment below and tell FN Dish which dish you hope one of these Food Network chefs will make for the event. Or head over to the official website to get your tickets before they sell out. The event will benefit Share Our Strength and their No Kid Hungry campaign — dedicated to ending childhood hunger in America by ensuring all children get the healthy food they need every day.
by Amy Reiter in News, July 10th, 2014
The American tradition of the cabbage side dish has been carrying us from barbecues to cookouts to picnics since the inaugural gingham picnic blanket was first laid. Maybe that’s an exaggeration, but we just can’t imagine summer eating without it on our plates. Creamy, crunchy and tangy, a helping of classic coleslaw does wonders piled on a pulled pork sandwich, and is impressive even taken on its own. But that’s only the beginning. This week, give your coleslaw game an edge with four tricks that will turn even the mayo haters into slaw fanatics.
Add Color: If you wholeheartedly believe that coleslaw can exist only in the form of a monochromatic pile, you’ve probably never laid eyes on Ree Drummond’s Colorful Coleslaw. The Pioneer Woman proves that, when done right, coleslaw can be the standout side on your plate, especially with the bright shades of carrots, purple cabbage and a spectrum of peppers in tow.
by Nikhita Mahtani in Recipes, Shows, July 9th, 2014
It can be challenging to bake a birthday cake that will meet the demands of a 1-year-old or someone with strict dietary constraints. But even those of us who are especially good at baking cute confections or have a file full of vegan and gluten-free cake recipes have probably never faced quite the same birthday-cake challenge zookeepers at the Taipei Zoo confronted this past weekend: What do you make for the panda who has everything on the occasion of her first birthday?
by Nikhita Mahtani in Shows, July 9th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient goat cheese. With its creamy texture and pungent flavor, goat cheese can usually be found crumbled on salads or mixed into spreads to give a salty touch to vegetables and crackers. In this recipe for Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce, the goat cheese gets mixed with Greek Yogurt and olive oil to create a tangy serving sauce, making for a winning summery meal any night of the week.
by Nikhita Mahtani in Food Network Chef, Recipes, July 9th, 2014
This August, the competition heats up as Rachael vs. Guy: Kids Cook-Off returns to Food Network. This season promises to be even more explosive than the last, with all-new challenges to really test the ‘kid’-testants’ culinary prowess in the kitchen.
Eight multi-talented young chefs will be divided into two teams — one coached by Rachael and one by Guy — and the kid chefs will have to go through a mini challenge and a main challenge each episode, winning stars based on their recipes and cooking talent. With amazing guest judges, including Alex Guarnaschelli, Jeff Mauro and Robert Irvine, this season is a perfect combination of food and fun.
by Amy Reiter in News, July 9th, 2014
Summer is the time for get-togethers and cocktail parties. While having friends over on warm and sunny evenings is always fun, it can be a bit daunting when you find yourself strapped for time when guests plan to come over at the last minute. To help with that, Giada De Laurentiis has a plan. From a list of ingredients to keep on hand to a bunch of quick and easy recipes, here are Giada’s best last-minute party tips.
by Maria Russo in Shows, July 9th, 2014
You’ve thrown a party and have a ton of leftovers — there’s no way you’re going to be able to work your way through them before they go bad. You’ve begun to bake brownies and suddenly realize you’re short on flour. You’re on your way out of town for a few weeks and the groceries in your fridge will surely spoil by the time you return. What do you do?
People who find themselves presented with those dilemmas now have a new high-tech way of resolving them: food-sharing websites and apps. A website is now up and running in Germany that facilitates the sharing of leftovers, helping individuals or businesses pass them along to those who need or want them — for free. Once you sign up — as more than 43,000 registered users across 240 European cities have done — you can post a “basket” of food that’s available by listing its contents or scan the site for a basket you’d like to claim. Then you arrange to meet — the site’s founders have set up “hot spots” — and voila! It’s like Airbnb crossed with borrowing a cup of sugar from your neighbor.
by Cameron Curtis in Recipes, July 8th, 2014
From The Next Iron Chef to Iron Chef America, Simon Majumdar is no stranger to a judges’ table, but the difference between the evaluations on those shows and those on Cutthroat Kitchen is that with the latter, he isn’t aware of all that led to the chefs’ finished dishes. Round after evilicious round, Simon and the other judges are introduced to seemingly innocent plates, and they’re unaware of the oddball products and the perhaps inferior utensils and tools used to create them; it’s then up to Simon and the other judges to review chefs’ offerings as simply as the food they are, not as the results of sabotage. FN Dish checked in with Simon recently to chat about his experience judging on Cutthroat Kitchen, plus his memorable dishes from the show and the process of being hidden from the competition.
What are you most looking forward to as Cutthroat Kitchen continues to evolve into more seasons?
Simon Majumdar: Alton’s getting into his stride with it, so I think he loves the fact that it’s getting more and more evil .… There’s a lot more [that's] elaborate coming up. I mean there are fat suits, there are mini kitchens, there are – I mean it’s getting seriously crazy. I walk out of the studio sometimes to the trailer where they put us and I walk past the challenge producers — the ones who devise all this eviliciousness — and I have no idea what they’re doing. There are carpenters out there, bouncing table-tennis balls, I mean, and it’s basically becoming like Ringling Brothers and Barnum & Bailey Circus, and I think that’s what people love. Because I think people were worried at first; they were like, “It’s not a cooking show, and how can you eat that food?” but the thing is that some of the food is really good.
Put a summer spin on some of your favorite shrimp dishes like shrimp cocktail, shrimp scampi and more recipes that feel like they were made just for the grill.
1. Grilled Shrimp with Grilled Tomato Cocktail Sauce
Take this classic party starter outdoors and onto the grill. Grilled tomatoes, onions and lemons serve as the smoky base for a homemade cocktail sauce that’s blended with Worcestershire sauce, honey, horseradish and hot sauce until smooth. Whether you serve the sauce warm or at room temperature alongside simply charred shrimp, the dish is perfect for a crowd.