Tag: All Posts

Staff Favorites from Food Network’s Product Guides for Summer

by in Product Reviews, July 15th, 2014

Staff Favorites from Food Network’s Product Guides for Summer‘Tis the season for backyard cookouts. Whether you’re the host of the soiree or one of the guests, you’ll want to be well-prepared. That’s why Food Network put together three Grilling Shopping Guides to help readers find all the right tools for summer parties — from gear and tableware to delicious sauces, condiments and more.

In order to find the best new items in the market, the editorial team sat through product pitches, searched look books and scoured the Internet. And then, of course, we had to try all the food (the part that the whole office eagerly volunteered for). We love everything in the guides and think that you will too. Here are just a handful of our favorites:

Piggyback Bacon Rack (pictured above)
Bacon makes everything better, and burgers and dogs are no exception. This handy rack keeps all the cooking in one place, and you don’t have to worry about the grease.

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All-New Food Truck Rookies Hit the Road for The Great Food Truck Race, Season 5

by in Shows, July 14th, 2014

Tyler FlorenceThis summer, The Great Food Truck Race returns for Season 5, premiering Sunday, Aug. 17 at 9|8c, with host Tyler Florence and eight brand-new food truck teams. This season’s high-stakes culinary road trip will take the hopefuls on a new route beginning in Southern California and culminating in a triple-city finale in Florida. None of the teams are current food truck operators — they’re hitting the ground as rookies. But they do have food skills, fresh concepts and entrepreneurial spirits, which they’ll need to rely on if they plan to make it to the end for a chance at winning their own food truck business and $50,000 in seed money.

Find out the route and meet the teams

Dinner on a Stick: 10 Skewers No Kid Can Resist

by in Family, July 14th, 2014

Dinner on a Stick: 10 Skewers No Kid Can ResistTired of lackluster reactions to the phrase “dinner’s ready”? Try a trick I use on my brood and serve skewers. From sides to entrees, everything’s more festive on a stick, and the good news is, it’s pretty simple too.

1. Fish Skewers with Basil Chimichurri (pictured above): With bright pops of green basil sauce and juicy red cherry tomatoes, Melissa d’Arabian’s skewers turn fish from a picky eater’s no-no into a showstopper worth trying.

2. Pork and Pineapple Kebabs: Sure a pork chop is tasty, but chopping it up and serving it with fresh pineapple wedges transforms an otherwise average dinner into something special.

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Buckwheat Noodle Salad — Meatless Monday

by in Recipes, July 14th, 2014

Buckwheat Noodle SaladOn warm, summer days, a cooling salad seems like the ideal bet. It can be frustrating to always go carbless for lunch, however, especially when you’re craving a more filling meal involving pasta and rice. Luckily, there’s a solution. Asian noodle salads are hearty enough to be considered a main meal, but light enough to not weigh you down on a hot day. And, as a bonus, they cook up unbelievably quick.

In Bobby Flay‘s recipe for Buckwheat Noodle Salad, the dressing is made with pungent spices and condiments like tamari, sesame oil and chili sauce, mixed with ingredients like vinegar, sugar, ginger and honey to tone down the heat. Bobby also combines a slew of vegetables, including carrots, cucumbers and peppers, to pack a nutritional punch. The result is a filling and healthy summer meal staple that can be prepared in less than half an hour.

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Guess Which Country Spends the Least on Food?

by in News, July 14th, 2014

Guess Which Country Spends the Least on Food?Pop quiz: The residents of which country spend the lowest percentage of their household budget on food?

A) Pakistan
B) Russia
C) China
D) United Kingdom
E) United States

The correct answer may surprise you. It’s E.

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Look, No Hands — Testing the Cutthroat Kitchen Sabotages

by in Shows, July 13th, 2014

While Cutthroat Kitchen often involves sabotages that take away a contestant’s desired cooking utensils like knives or spatulas, most chefs would agree that the most valuable tool in the kitchen is one’s hands. That’s why this sabotage is especially diabolical: It makes sure that the contestants aren’t allowed to touch their food without using some kind of tool to pick it up. The chef is given a pair of white gloves and isn’t allowed to get them dirty under any cost, which causes major difficulty when trying to assemble a club sandwich, as it involves a plethora of ingredients: Chicken, salt, mayonnaise, lettuce, bacon and more. A lot of foods need to be handled, but is it possible to do so without using your hands?

Click play on the video above to see whether the Food Network culinary team could create a dish with this sabotage.

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Hummus for Real — Most Popular Pin of the Week

by in Community, July 13th, 2014

Hummus for Real
For a healthy summer snack that’s as easy to make as it is delicious, try your hand at Alton Brown‘s Hummus for Real recipe. Alton uses a slow cooker to get the chickpeas to the perfect consistency for mashing into the dip, and provides the perfect proportions of spices and flavors, from lime juice and garlic to tahini and olive oil. Serve it with pita or carrot sticks and you have a craveable snack worthy of being this week’s Most Popular Pin of the Week.

For more nutritious recipe inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.

Get the Recipe: Hummus for Real

 

Classic Cocktails That Are Anything but Old-Fashioned

by in Drinks, July 12th, 2014

The food world is all about trends, and drinks are no different. You can barely walk into a bar right now without finding something containing muddled ginger. And there are plenty of tried-and-true classics that are easy enough to make (and elevate) at home. Drinks like mint juleps, mai tais and rum punch are always great to have in your entertaining arsenal during the summer. Plus, these favorites (below) each have an added twist, so they’re even more exciting than the originals.

Mint Julep: This cocktail is just about as simple as they get. A little bourbon, a dash of sugar and some mint and you’ve got yourself a foolproof refreshment. Bobby’s recipe includes shaved ice, so it’s the perfect option for a hot summer day. Don’t forget the cherry on top for a little sweetness and a splash of color.
Mint Juleps

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A One-Stop Guide to Easy Summer Entertaining

by in Entertaining, July 12th, 2014

Easy Tabletop Ideas for Summer PartiesFrom afternoon pool parties to late nights spent gathered around the fire pit, summer’s all about alfresco entertaining. But between planning the menu, deciding how much food to purchase for your guests and setting the table — not to mention cooking the food — seasonal bashes can quickly become overwhelming for the host. Thanks to Food Network’s Grilling Central, however, and go-to entertaining resources like a party calculator, tabletop tips and crowd-pleasing recipes, you’ll be guaranteed to pull off effortless and enjoyable soirees all summer long.

The key to easy entertaining is preparedness, and whether you’re hosting a few relatives or the whole neighborhood, it’s best to have plans for the days ahead of the bash and for the gathering itself. Once you’ve picked out your recipes, it’s time to shop for them. How much food to buy depends on what you’ll be serving. Check out this easy-to-follow party calculator to learn what to expect in terms of how your guests will approach the food and drinks.

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Spray Cake (Think Whipped Cream) Is Now Actually a Thing

by in News, July 12th, 2014

Spray CakeIs a ready-to-bake cake you spray like whipped cream from a can (and then pop in the oven or microwave) “the future” of dessert? That may be an overstatement, but Spray Cake, an award-winning product created by a couple of Harvard University undergrads, does seem increasingly poised to gain some millennial market traction.

Back in April, Harvard sophomores Brooke Nowakowski and John McCallum took top honors in the Harvard Innovation Lab challenge, along with a $10,000 prize, for their innovative cake in a can (not to be confused with cakes you bake in a can).

Nowakowski told the Boston Herald that the team planned to use to the award as a “launchpad” to bring the product, originally created for a science-of-cooking class, to market.

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