by Joseph Erdos in Shows, July 22nd, 2014
by Food Network Kitchen in Food Network Magazine, July 22nd, 2014
Four young chefs-in-training entered the competition on tonight’s second episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 2.
Read the interview with the winner
by Lygeia Grace in How-to, In Season, July 22nd, 2014
Turn basic flatbread into a quick dinner on the grill: Brush lavash, pocketless pita, naan or other flatbread with oil and grill until marked. Flip, top with cheese and let melt, then remove from the grill and top with arugula, tomatoes, corn or other fresh vegetables, or add some prosciutto or ham. Avoid traditional tomato sauce though — it can make the bread soggy.
Photograph by Justin Walker
by Amy Reiter in News, July 22nd, 2014
Summer is the season of spontaneity — when a passing neighbor can become a last-minute dinner guest, and the plump tomatoes and zucchini you picked up at the market turn into the centerpiece of brunch. And when it comes to go-with-the-flow entertaining, there’s nothing better than a grill: It’s fast, cleanup is a snap, and practically everything tastes better with the smoky, crispy char you can get only from a fire. The following supermarket staples make it easy to improvise at the grill, no matter if you’re cooking T-bones, plums or potatoes. Stock up and you’ll be prepared, whatever the mood brings.
by Maria Russo in Recipes, July 22nd, 2014
Are we on the cusp of a full-on kelp craze? Not only have magnetic fake kelp forests recently been touted as an eco-friendly way to repel sharks and prevent attacks on beaches, but the nutrition-packed seaweed is also being hailed as the “next big superfood.”
“Eat Kelp. It’s chock-full of nutrients, it mitigates climate change by sequestering carbon, improves oceans by soaking up excess nitrogen and phosphorus, and has potential as a valuable fertilizer and biofuel,” Patrick Mustain, a communications manager at the Yale Rudd Center for Food Policy and Obesity, recently wrote in Scientific American, in a blog post titled “Move Over, Kale, The New Super Vegetable Comes From The Sea.”
by Nikhita Mahtani in Recipes, July 21st, 2014
When it comes to grilling standbys, burgers, barbecue and hot dogs often claim the spotlight — and for good reason, of course. But in addition to these meaty mainstays, seafood shines when grilled. Firm, flaky fish like swordfish and salmon stand up to the flames well, while clams, mussels and shrimp benefit from the smoky, charred flavor the grill offers. Grilled shrimp are not only a versatile seafood pick, but they’re also quick to make in a hurry and are easy to prepare in bulk, so they’re a go-to option for effortless summer entertaining. Read on below for Food Network’s top-five grilled shrimp recipes to find must-try ideas from Rachael, Bobby, the Neelys and more chefs.
5. Grilled Shrimp and Feta Salad — Ready to eat in only 25 minutes, Food Network Kitchen’s fuss-free salad boasts Mediterranean-inspired flavors like cool cucumber, salty Kalamata olives and crumbled feta cheese, and it’s tossed with simply seasoned shrimp to make it a complete meal.
4. Grilled Shrimp Pizza — Save time in the kitchen by starting with a prepared dough to make this fuss-free pizza, topped with sweet grilled onions and shrimp. Add seasonal cherry tomatoes and tangy feta in the last few minutes of cooking, and let the heat of the grill slowly warm and melt them.
by Amy Reiter in News, July 21st, 2014
For an inventive twist on a comfort-food classic, look no further than this Smoked Gouda and Roasted Red Pepper Grilled Cheese recipe from Food Network Kitchen. By replacing the type of cheese or bread, grilled cheese can be recreated in a number of different ways, from adding fruits like apples for a sweet crunch to throwing in a couple of chiles for a spicy kick. In this recipe, two cheeses are combined to create a unique flavor profile. Try this exciting pairing as a quick lunch or a relaxing dinner; it’s easy, gooey and delicious.
The secret to this combination is in the texture; while Gouda has a remarkable earthy tang, it can’t be used on its own in the sandwich because it doesn’t have the ability to melt in the way required to create the perfect grilled cheese. As a solution, this recipe combines extra-flavorful smoked Gouda with Muenster, a gooey, less assertive cheese. By adding arugula for a nutritional boost and red peppers for a salty kick, you’ll make this childhood favorite anything but boring.
by Nikhita Mahtani in Shows, July 20th, 2014
Is it you, or does it feel like, no matter how hard you try to pick the shortest, fastest-moving line at the grocery store, most of the time you make the complete wrong call and end up crawling along at a snail’s pace, stuck behind someone who needs a last-minute price check on an item or is fumbling around for his or her frequent-shopper card or is simply bent on chit-chatting the afternoon away with the cashier — while customers who come after you and slide blithely into other lines are out of there in record speed?
It’s not just you.
“When you’re selecting among several lines at the grocery store, the odds are not in your favor. Chances are, the other line really is faster,” science writer Adam Mann explains in Wired. “Mathematicians who study the behavior of lines are called queueing theorists, and they’ve got the numbers to prove this.”
by Nikhita Mahtani in Community, July 20th, 2014
host Alton Brown
‘s sabotages can involve any number of evilicious plans, such as replacing a contestant’s prime ingredient with an inferior one or taking one’s cooking tools away. While these sabotages are bad enough themselves, Alton took evil to a new level in the fondue challenge, where he took away all of one chef’s ingredients and replaced them with his ‘Party Fondue Pot’, a large container of melted nacho cheese that hid a number of ingredients in its depth.
Chef Tom was given this sabotage and had to hunt through the 35 gallons of cheese to find something he could use for the fondue. Alton noted to judge Jet Tila on this week’s After-Show, though, that Chef Tom didn’t use any of the cheese from Alton’s pot in his fondue. “I would have used a little of this just as an emulsifier,” said Alton. “Because then you don’t have to worry about texture! This stuff’s never going to clump.” Still, Chef Tom walked away the winner, thanks to Chef Matt’s lack of starch in his cheese sauce.
Click play on the video above to see the Party Fondue Pot up close, and hear Jet’s reaction.
by Ricky Smith in Drinks, July 19th, 2014
The best part of summer is the abundance of fresh herbs that can be used to season even the most-mundane dishes. One of these herbs is basil, which has a bright and sweet flavor profile and can be used in a number of recipes, from pesto to seafood. If you’re worried about how to incorporate it in your daily recipes, take a look at this week’s Most Popular Pin of the Week, a post from our Healthy Eats blog outlining ‘10 Great Ways to Use Up Fresh Basil‘.
For more healthy summer inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.
Check Out the Blog Post: 10 Great Ways to Use Up Fresh Basil
Think about the first time you go to the grocery store or farmers market and see a big display of bright-green watermelons. It’s hard not to pick up one of those beauties and use it in every possible way. But the options don’t end with putting it in a fruit salad or on the grill. Watermelon is also super versatile when it comes to drinks, including cocktails. Adding it in or using it as a base gives any drink that juicy, slightly sweet flavor for which watermelon is known. So check out these one-of-a-kind recipes and start embracing the wonderful world of watermelon cocktails.
Watermelon Mai Tai: A spicier alcohol like rum might not be the first thing you think of when you want to cool off during a hot summer day, but this drink uses it perfectly. With watermelon and lime to cut through the strong flavor of the rum, it goes down nice and smooth. Just don’t let the fruity flavor fool you into having too many.