by Allison Milam in Recipes, August 6th, 2015
by Christie Bok in Food Network Chef, Recipes, August 5th, 2015
Tomatoes aren’t like other types of in-season produce that we lose our minds over when they reach their peak (we’re lookin’ at you, peaches). We eat tomatoes year-round — no matter the season — and we rely upon shelf-stable staples like canned plum tomatoes, tomato paste, sun-dried tomatoes and more to get us through. Right now, however, tomatoes are juicier and sweeter than ever, and with great bounty comes great responsibility. A true tomato whisperer and lover of all things tomato — a champion of tomato cookin’ — holds these 10 peak-season values true all season long.
1. Makes a Different Kind of Pie
Countless times, you’ve beckoned the delivery dude or even made your own pizza pie from scratch. But now that tomatoes are in their prime, slathering a pie in from-the-jar marinara would be a travesty. Do as Food Network Magazine does and make a picturesque Heirloom Tomato Pie (pictured above) that would never dare show up in a cardboard pizza box. With a buttery cornmeal crust, fresh herbs, Manchego cheese and mozzarella, this elegant beauty is crowned with a gorgeous sunset-spectrum of mixed heirloom tomatoes.
by Allison Milam in Recipes, August 5th, 2015
If you’ve seen Ree Drummond on The Pioneer Woman, you know that she isn’t afraid to crack a joke or put a little extra TLC into every dish that she cooks. As a mother of four and the wife of a cowboy, Ree whips up hearty, comforting recipes — like decadent Chocolate Chip Caramel Sundaes and stick-to-your-ribs Chicken-Fried Steaks with Gravy — that both kids and adults will enjoy. Whether she’s making a grab-and-go breakfast or a three-tiered cake for a special birthday party, Ree’s recipes are a surefire way to impress your friends and family at any meal. Keep reading below for more of Ree’s comforting classics and check out her Oklahoma ranch for a behind-the-scenes look at where she makes all of these crowd-pleasing favorites.
by Amy Reiter in News, August 5th, 2015
We may look to pies, tarts and more as ways to showcase summer’s fruits, but these laborious, decadent treats are surely not the only ways. In fact, there’s another method of getting your fruit dessert fix: the trifle. Typically prepared with some variation of store-bought pound or angel food cake, plus berries and cream, these tiered creations are the no-cook, fruit-filled answer to what to serve for dessert at your next backyard hangout.
If you’re not looking to share your trifle, Giada De Laurentiis’ 30-minute Individual Strawberry Trifles (pictured above) are the way to go. After using a cookie cutter to cut out perfect circles in the pound cake, brush each slice with amaretto liqueur. Layer a few circular slices in a glass with homemade whipped cream and strawberries tossed with aged balsamic vinegar.
by Joseph Erdos in Shows, August 4th, 2015
Seltzer may not be the most-flavorful drink in the fridge, but that hasn’t prevented it, in recent years, from rising like a carbonated bubble to its current status high up on America’s preferred list of beverages.
The Washington Post notes that, while sales of regular and diet soda and “vitamin” drinks have flattened and declined over the past decade like the contents of a half-consumed can, sales of Perrier, San Pellegrino and their fizzy ilk have more than doubled over the last five years, reaching, at last measure, around $1.5 billion — a growth that has exceeded even that of other bottled waters.
by Amy Reiter in News, August 4th, 2015
Tonight was the final preliminary round in the five-part Chopped Grill Masters tournament. In each of the four preliminary rounds, four expert grillers, barbecuers and chefs from across the nation competed to earn a place in the finale, airing Aug. 11 at 10|9c, for a chance to leave with the $50,000 cash prize and the title of Chopped Grill Masters Champion.
Seasoning was the big issue in the appetizer round of tonight’s episode, as many of the competitors seemed to forget how important it was for achieving flavor. Luckily by the next round the competitors learned from their mistakes. By the final round the two strongest grillers remained. But in the end one competitor rose to the top, overcoming issues of seasoning and putting out dishes that hit on all three judging criteria: presentation, taste and creativity. Hear from the Chopped Champion of tonight’s episode.
Read the interview with the winner
by FN Dish Editor in Recipes, Restaurants, August 4th, 2015
Remember when ice cream came in basically three flavors: chocolate, vanilla and strawberry? At a certain point, the options grew to include at least 31. But even those of us who favor flavors like rocky road, pralines and cream, and Jamoca Almond Fudge probably never imagined a world in which foie gras, bacon, chorizo, salt and pepper, and durian-banana ice creams were a thing.
Yet here we are in a world of ice cream flavors that are — shall we say? — unusual. Why do we seek out such oddities, when the flavors we already have — including chocolate chip and mint chip, cookies ‘n’ cream, and fudge ripple — are so delicious?
Eater has taken a look at the wacky-ice-cream-flavor trend. Here are a few takeaways:
by Christie Bok in Recipes, August 4th, 2015
If you’re a food obsessive like us, good eats are at the epicenter of your summer travel plans. Here are the summer vacation tastes we FoodNetwork.com staffers fantasize about for the rest of the year — and the recipes that help us re-create those lazy beach days (or Parisian adventures!) back home. Read more
by Christie Bok in Recipes, August 3rd, 2015
Bursting with flavor that far exceeds their tiny size, blueberries make for a delicious add-in to cakes, cobblers, blintzes and pies. And what better time to use these compact and antioxidant-rich fruits than when they are at their peak of juiciness during the summer? Experiment with their versatility and play up the way their vibrant indigo color can transform a classic recipe, like in Ree Drummond’s Blueberry Lemonade. Keep reading below for more summer staples, and see how Food Network stars incorporate blueberries into their favorite desserts and breakfast treats.
by Maria Russo in Shows, August 2nd, 2015
If breakfast for dinner seems to be on your weeknight menu once or twice a week, try adding a frittata into the mix for a satisfying meatless option. Not only are frittatas easy to make, but they also act as the perfect go-to lunch or quick snack, as they keep well in the refrigerator. All you need to make this easy egg dish is an ovenproof skillet and your favorite veggies and cheeses.
Ree Drummond roasts asparagus and mushrooms for her Frittata (pictured above) and adds plenty of flavor to the base by sauteing onions with butter until tender. She chops up a leftover baked potato for heartiness and adds pantry staples like olives and jarred roasted red peppers for an easy boost of flavor. The Pioneer Woman’s cowboy touch? A dash of hot sauce for a spicy kick, and Monterey Jack and Parmesan cheeses for comforting creaminess. Once the mixture begins to set on the stove, it’s ready to go into the oven.
When it comes to new ways to make chefs suffer at the hands of the everyday chicken, Alton Brown is somewhat of a master saboteur (Chicken in a can: Need we say more?). He proved that theory once again on tonight’s brand-new episode of Cutthroat Kitchen, putting a chicken in a bottle and forcing one chef to extract it before executing a dish of jerk chicken.
As is the case with every evilicious sabotage, this one was attempted by the Cutthroat culinary crew before it reached Alton’s auction table, and just like Chef Guy did on the show, food stylist Hugo Sanchez struggled before finally pulling out the bird piece by piece. “Time to go fishing for chicken,” he said, attempting to use a makeshift skewer hook to pry out the meat. Unfortunately for Hugo, though, the bird proved too slippery to stay on the hook, and it sunk back into the bottle, leading Hugo to try the manual approach with “brute force.” After losing his grip repeatedly, though, it was time to try a sharper tool: a knife. “I’m just going to start hacking this bad boy away,” Hugo confessed. “Maybe shredded jerk chicken it is.” He admitted, “There is nothing pretty about this sabotage.” But it was nevertheless possible to complete the sabotage within the allotted time — and with favorable results. Read more