Tag: All Posts

7 Major Father’s Day Recipes That Will Make Dad Drool

by in Holidays, Recipes, June 16th, 2016

Bacon Cheese and Chive BunsWhen it comes to planning a Father’s Day meal, we’re not above the cliches. Grilled? Yes. Burgers? Surely. Bacon? Of course. Why? Because these recipes are sturdy, reliable and super-fun — just like Dad.

Bacon, Cheese and Chive Buns (above)

Cinnamon muffins will always have a soft spot in our hearts, but we bet Dad will totally make room for their savory cousins, filled with all of his breakfast favorites.

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10 Recipes That Prove Zucchini Is Actually a Magic Vegetable

by in Recipes, June 16th, 2016

Zucchini Parmesan CrispsThere are a lot of one-trick ponies out there, but let’s just start by saying zucchini is not one of them. In fact, we can’t help but think of this versatile, in-season squash as a seriously magical ingredient. It can fill many roles, taking the place of potatoes, bananas, chicken and more. Don’t believe us? Go on and see. Zucchini is capable of countless feats; these 10 recipes are just the start.

1. Slice, bread and lightly fry zucchini into this Zucchini Parmesan Crisps (pictured above).

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Wherein Alton Dons a Disco Ball and Richard Wears Eyeliner — Alton’s After-Show

by in Shows, June 15th, 2016

If Cutthroat Kitchen has taught us anything, it’s to expect the unexpected. And it’s a good thing we’re ready for anything: In tonight’s Heat 3 of the Time Warp Tournament, host Alton Brown and guest judge Richard Blais shocked fans with over-the-top get-ups worthy of the ’70s.

Clad in a shiny human-sized disco ball costume, Alton welcomed Richard, who donned his own costume of mixed-patterned tops and bell-bottom pants, plus bold eyeliner and a wig, to the After-Show for a review of the day’s challenges. “How hard is that?” Richard asked jokingly as he took his place on the makeshift dance floor, which was revealed as a Round 2 sabotage during the quiche test. But in true Cutthroat fashion, the challenge indeed turned tricky, as Richard found out when he hooked his wrist through a weighted loop connected to a disco ball. After doing a few disco moves to reach the prep station, Richard felt the weight of the challenge — literally and figuratively, that is — as he worked on prepping his own dish of the day: crepes suzette.

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Tip-Free Movement Still Going Strong

by in News, Restaurants, June 15th, 2016

Tip-Free Movement Still Going StrongThe no-tip restaurant movement has not been without its setbacks. Several restaurants, such as New York City’s Fedora, San Francisco’s Bar Agricole and Trou Normand, and the seafood chain Joe’s Crab Shack, which tried out a tip-free policy at 18 Midwest restaurants, have ramped back their experiments and (to one degree or another) reinstated tipping, citing customer reluctance to embrace the trend.

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8 Great Gifts for Grill-Savvy Dads

by in Holidays, June 15th, 2016

Here at Food Network, we think it’s time for a little tough love. So, in the spirit of Father’s Day, we’re here to inform you: Dad does not need another necktie this year. But if he’s the kind of guy who lives for summer — grilling, dinners on the patio, craft cocktails using in-season ingredients — then what he absolutely needs is a game-changing marinade, cocktail mixer or grill tool to take his summer relaxation to new levels of style and sophistication. Not sure where to begin? Check out our top Father’s Day gift picks for dads who fully embrace summer.

PitMaster Grill Tool (pictured above)
If your dad breaks out the grill on the first 50-degree day and doesn’t return it to the garage until the first snow, then this multipurpose grill tool is just the gift for him. The functionality of an entire grill kit is combined into a single, streamlined utensil: a flipper hook for turning food on the grill, an 8-inch chef’s knife for slicing, and even a bottle opener (though we don’t suggest using all three at once!).
$30

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3 of a Kind: Baseball Steak

by in Restaurants, June 15th, 2016

Baseball Steak3 of a Kind checks out three places across the country to try something cool, new and delicious.

As steakhouses regain popularity, cuts of meat beyond the New York strip and filet mignon are making their way onto menus. One of these cuts — the baseball steak — is made from the upper portion of a top sirloin. Once it’s cooked, you can clearly see what inspired this steak’s moniker, as the meat puffs up to resemble a baseball. This leaner cut has a rich flavor and is often less expensive than its counterparts, making it a home run for restaurants across the country.

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Frankly, the Price of This Hot Dog Is Insane

by in News, June 14th, 2016

Frankly, the Price of This Hot Dog Is InsaneIf you thought the hot dog you bought at the ballpark, stadium or arena last time you went to a pro ball game was pricey, check this: A food truck in Australia is selling a $100 ($75 U.S.) frankfurter.

No, it’s not a sausage stuffed with gold. The “Haute Dog,” a hot item at Melbourne’s Good Food and Wine Show, a stop in the Maille Mustard Mobile’s yearlong journey across Australia, contains pure grass-fed Australian peppercorn beef.

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16 Summer Recipes for Food on a Stick

by in Recipes, June 14th, 2016

15 Summer Recipes for Food on a StickNothing says summer quite like food on a stick. And from simple starters to lunch ideas and hearty main dishes, every one of these mouthwatering recipes belongs on your summer bucket list.

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Get In On the Classic French Dessert Trend

by in News, June 13th, 2016

Get In on the Classic French Dessert TrendAttention, trend watchers: Retro pastries a la France are currently very much a la mode in New York City.

New York magazine food writers Robin Raisfeld and Rob Patronite have detected a recent “proliferation of classic French desserts” in eateries throughout NYC, declaring, “This is a moment for meringue, for lush pastry cream, and for looming souffles.”

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Foodie Call with Justin Warner: Chickpeazza

by in Food Network Chef, View All Posts, June 13th, 2016

This week on Foodie Call, Justin considers the humble chickpea. The teeny bean is a crucial ingredient in many Middle Eastern dishes, so you’d think it wouldn’t necessarily impress Chef Einat Admony, owner of three renowned Mediterranean restaurants in New York City. And yet, with a riff on pizza in his back pocket, Justin does it.

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