by Maria Russo in Shows, June 3rd, 2014
by Cameron Curtis in Recipes, May 30th, 2014
No matter Bobby Flay‘s urban roots, no one knows outdoor cooking quite like this Iron Chef. A famed master of meat with decades’ experience of smoking, charring and searing everything from thick-cut chops to true barbecue, Bobby’s the ultimate resource for all things grilled. Now, just in time for summer, Bobby’s sharing a one-stop guide to grilling on his all-new show, Barbecue Addiction: Bobby’s Basics.
Tune in Sundays at 11a|10c beginning June 22 to get classic how-tos for conquering the grill, and learn step-by-step tips for making his essential dishes at home. What can fans expect from Bobby on his upcoming episodes? Easy, approachable recipes indicative of Bobby’s signature flavors, plus his must-know secrets to authentic barbecue that you’ll be referring to for summers to come.
by Marisa McClellan in Holidays, Recipes, May 23rd, 2014
Trisha Yearwood entertains family and friends in her backyard all summer long. The Grammy winner is a pro at making big-batch recipes that will feed a hungry crowd. From ribs to chicken, follow her easy solutions for summer recipes that’ll be sure to satisfy your group.
by FN Dish Editor in Shows, May 21st, 2014
Memorial Day weekend is upon us and with it, the unofficial start to the summer season. Pull out the bathing suits, unearth the citronella candles and light the grill, for it is time to celebrate warm weather and long days.
Because grilling is so deeply associated with this time of year, those of us without outdoor space can sometimes end up feeling just a little bit left out of the fun. So as a longtime apartment dweller, I’ve developed a handful of techniques to compensate for my lack of porch, patio or yard. If you’re in similar straits, hopefully these tricks will help you cope.
The first thing to do is get yourself a grill pan. It’s nice on the stovetop (though if you don’t have good ventilation, you might set off your smoke detector), but I find that it’s even better when used in the oven. I will often roast a butterflied chicken on a grill pan in the oven in order to get some nice crosshatched marks on my bird.
by Amy Reiter in How-to, News, May 14th, 2014
Food Network celebrates the launch of the summer grilling season with a week of barbecue and grilling episodes, including premieres of Chopped, Cutthroat Kitchen, Diners, Drive-Ins and Dives, Guy’s Grocery Games, Iron Chef America and Restaurant Impossible. Get the full schedule below.
Sunday, May 25
Guy’s Grocery Games: In the first game of this grilling episode, four chefs must use peanut butter in their grilled pizzas. Next, the chefs must dig through Guy’s Clearance Carts, filled with mystery meats, unmarked cans and more, to cook up the best dish possible. In the final game, we find out who comes out on top in the game Top Shelf/Bottom Shelf.
Iron Chef America: Grill Masters: Team USA (Iron Chefs Bobby Flay, Marc Forgione and Alex Guarnaschelli) battles Team Australia (Chefs Adrian Richardson, Darren Robertson and Tobie Puttock) in a Grill Masters competition.
Cutthroat Kitchen: The ultimate backyard grill suit is unveiled. One chef’s equipment becomes all tangled up in fishnets. In the final round, claw hands are the name of the game for a barbecue chicken sandwich.
by FN Dish Editor in Community, September 8th, 2013
Let’s talk steak. Just the thought of a thick, juicy slab of perfectly cooked beef will make the mouths of enthusiastic carnivores water. (Those who don’t eat meat may want to just move along to the next post.)
New York Times dining reporter Julia Moskin fills in her readers on her tried-and-true method for cooking steak on the stovetop: Forget the talk about dry rubs and marinating, she advises. Buy your meat from a butcher. Choose thinner, boneless cuts — marbled, about 1 inch thick. Keep the meat refrigerated until about a half-hour before you’re ready to cook, then pat it dry with paper towels. Use a cast-iron skillet (unoiled) and turn the heat up “insanely” high. Salt the pan (not the steak) and heat it some more. Lay down your meat, wait about a minute, then flip it every 30 seconds until – 4 or 5 minutes later – you have a perfectly cooked steak. It’ll be crusty on the outside, pink on the inside.
“If it’s good quality steak and you don’t cook it for more than five minutes per inch, you really can’t mess it up,” Richard Schatz of New York City’s Schatzie the Butcher reassures Julia’s readers. “Steak is nothing to be scared of.”
by Maria Russo in Recipes, August 31st, 2013
There’s still plenty of time to get those grills going. To make an authentic version of this week’s Most Popular Pin of the Week, toast the marshmallows for that campfire flavor. But if you’re short on time, the pops are just as good using untoasted marshmallows.
For more everyday grilling recipes, visit Food Network’s Let’s Grill board on Pinterest.
Get the recipe: Marshmallow S’mores Pops
by Sara Levine in Recipes, Shows, August 29th, 2013
This weekend marks the unofficial end of summer, and while the weather may stay hot and humid for a few more weeks, leisurely backyard barbecues and alfresco entertaining will likely wrap up on Labor Day, as back-to-school routines and hectic schedules become all too familiar again. Whether you’re hosting an end-of-season bash or simply spending a relaxing few days with your family, say goodbye to summer with the season’s best eats and drinks. For this weekend’s cookout, FN Dish is sharing Food Network’s best-ever summertime recipes, those tried-and-true classics that are guaranteed to please. Together, these five-star picks from some of your favorite chefs, like Bobby, Alton, the Neelys and Giada, will create the ultimate Labor Day menu, one filled with smoky grilled meat, an easy-to-make side salad and a decadent dessert featuring summer’s sweetest fruits, plus quick appetizers and cocktails to round out the feast.
A platter of Bobby’s Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic and Alton’s Margarita (pictured right) are ideal party-starters, and these recipes are ready to enjoy in just 15 minutes and five minutes, respectively. To make the glaze for his shrimp, Bobby whirls soy sauce, a splash of lime juice and garlic with a stick of butter in a food processor, then brushes the mixture on the seafood before grilling it. Keep an eye on the shrimp while cooking — they take mere minutes to finish.
by Maria Russo in Recipes, August 24th, 2013
All summer long, you’ve voted for your favorite Food Network Star winners or Chopped judges in head-to-head matchups of their best grill-out dishes. Week after week, it was a tight race, and with the start of September just around the corner, it’s finally time to reveal the Summer Showdown winner …
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Wrapped in paper and featuring the deliciously classic combination of a chocolate cookie exterior and cool vanilla center, store-bought ice cream sandwiches are a timeless summer treat. But there are indeed more ways to celebrate ice cream sandwiches than the original, especially when you think way beyond those chocolate and vanilla bars and commit to making your own signature creations at home.
The key to making successful ice cream sandwiches is combining flavors that you know work well together, like peanut butter and jelly or chocolate and bananas. Start with your favorite ice cream flavor — no need to make it from scratch, as any grocery store brand will do. Then look to complement it with two shells; cookies are a traditional pick, but other treats like doughnuts, crackers and sweet breads transform the sandwich into something extra special.
Food Network Magazine created a collection of frozen concoctions — Super Cool: Ice Cream Sandwiches — that features inventive sandwich-inspired twists, like Cherry-Almond Croissants (pictured right), Coffee and Doughnuts and Chocolate-Banana Bread. Check out these photos to learn how to craft these desserts and more at home. No matter what ingredients you choose to use, Food Network Magazine notes that it’s important to “freeze your base before assembling” and to “freeze sandwiches at least 1 hour before serving.” This will give the ice cream a chance to solidify, so that it doesn’t turn into a melted mess when you eat it.