by T.K. Brady in News, Recipes, View All Posts, June 5th, 2017
by FN Dish Editor in View All Posts, May 5th, 2017
When Italy’s Count Negroni first stirred together gin, Campari and vermouth to make his namesake cocktail in 1919, he never could have predicted the craze that would follow nearly 100 years later. The drink was pretty obscure until the recent cocktail culture brought attention to it, and today the Negroni is a fixture on trendy cocktail menus across the country — both in its classic form and in fun new creations. Read more
by FN Dish Editor in View All Posts, May 4th, 2017
As Cinco de Mayo celebrations gear up today in the United States, so does the imbibing of frozen lime margaritas. But in actuality, the margarita is hardly Mexican in origin, and the Fifth is not as widely celebrated in Mexico as it is in the United States.
Mixologist Alex Valencia, from the Jalisco region of Mexico himself, wanted to create “real” Mexican cocktails, inspired by his own personal history as well as some local insight into how tequila is actually enjoyed in the country.
by Amy Reiter in Drinks, News, December 16th, 2016
While the Kentucky Derby is an exciting time for horse racing and julep sipping, in recent years the Kentuckian holiday has become somewhat of a national celebration — and, thus, more difficult for locals to attend.
by Maria Russo in Recipes, Shows, November 26th, 2016
What’s amaro? No, it’s not what you get when the moon hits your eye like a big pizza pie. That’s amore. (Thanks, Dean!)
That bitter liqueur your old-school Italian relatives used to drink after a big meal? Yes, friends, that is amaro — and NPR’s All Things Considered reports that it’s getting an “American revival.”
by Jessica Merchant in Drinks, November 11th, 2016
Chips and dip, carrots and ranch, maybe a fruit platter — these are all fine party starters. They’re great ones, actually. But when it comes to holiday parties, sometimes we like to up the appetizer ante a bit, all while keeping it casual and easy, of course. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of snack mixes that are the kind of next-level recipes that will transform your seasonal spreads. Combining two party-time favorites — booze and bites — the co-hosts made three cocktail-inspired snack recipes that range from savory and salty to sweet and oh so crunchy. Read on below to find out how they turned a Bloody Mary, a White Russian and a tequila-based cocktail into eat-with-your-hands nibbles. (Spoiler: It all comes down to spiking, pouring and mixing.)
Bloody Mary Cocktail Snack Mix
The flavors you know and love in a classic Bloody Mary are well-represented in this big-batch mash-up of rice cereal, bagel chips and pretzels. Just as tomato juice and vodka form the base of the drink, this snack mix is made with tomato paste and vodka, plus a few splashes of Worcestershire sauce, which deliver the salty, deeply umami flavor you love in a Bloody Mary. Once the mixture is warmed, it’s poured over the munchies, which get microwaved for just a few minutes so the flavors can marry.
by Elizabeth Brownfield in Recipes, August 13th, 2016
I like to tell everyone that I was completely deprived because I never even tried ginger beer until I was at least 28 years old. It happened to be in my very first Moscow mule, which I completely adored, but I was all over the ginger beer itself before anything else.
While I was lucky enough to grow up in a home where my mom cooked every night, we had a lot of the same (delicious!) staples, and her cooking focused more on comfort than it did on adventure. I’m sure that also had to do with feeding four mouths other than her own, and the last thing she wanted to do was cook a new, exciting meal for us to turn our noses up at it.
So it’s safe to say that I don’t think she ever even purchased ginger root. She would cook with ground ginger, but the fresh stuff never graced our home, and it wasn’t until I started cooking myself that I fell in love with it. The hint of spice that comes with fresh ginger is so refreshing and lovely.
by FN Dish Editor in View All Posts, October 22nd, 2008
Improve on the already-delicious flavor of fresh summer fruit with these five boozy recipes.
Your grandma’s retro melon-ball salad this ain’t. Think of our Boozy Minted Melon Balls (pictured above) more like an unblended melon mojito. Break out that melon baller and use it to scoop out dainty globes of watermelon and cantaloupe. Then douse them with a mixture of white rum, lime juice and honey, toss with fresh mint leaves, and give the flavors a few hours to marry. Serve the fruit in clear glasses or goblets to show off all the pretty colors. Read more
Welcome to The FN Dish, now expanded at your request. Food Network insider Bruce Seidel will still serve up his hot weekly web show every Monday. Plus, we’ll have great behind the scenes, all-access bites from the Food Network team. Make a date to check in every day for the latest on your favorite shows and stars.
Want to join our celebration with the cocktail pictured here? Get the recipe for Michael Chiarello’s Prosecco Gold Rush. Cheers!