The Best Bites from the June Issue of Food Network Magazine

Find out which recipes and stories staffers love most. Be prepared to quickly develop a serious craving for an ice cream sandwich.
Related To:
FN0227151_GOOD_PLENTY_01.tif

FN0227151_GOOD_PLENTY_01.tif

Photo by: Levi Brown

Levi Brown

With its shiny teal-blue cover and towering cone of homemade mint chip gelato dripping with hot fudge, Food Network Magazine’s Hollywood Edition is easy to spot and hard to resist. The pages are filled with must-try dishes for this season’s upcoming cookouts as well as movie stars’ favorite burgers (along with the not-so-secret recipes), how to host the ultimate movie night at home and crazy popcorn flavors from around the country. We asked staffers which recipes and stories they love most. Find their picks below, but be prepared — you’ll quickly develop a serious craving for an ice cream sandwich.

FN0227151_WHOPPERS.tif

FN0227151_WHOPPERS.tif

Photo by: Levi Brown

Levi Brown

“The taste-testing phase of Concession Stand Takeover was one of the most-delicious days I’ve had at Food Network. We all kept cutting tiny pieces to try until eventually we had all eaten the equivalent of a whole sandwich (or many more than that). The crunchy chocolate malt ice cream sandwich was my absolute favorite — the malt powder makes it unexpected and completely amazing.”

— Erica Cohen, Market Editor
FN0227151_BACON_DOG_03.tif

FN0227151_BACON_DOG_03.tif

Photo by: Levi Brown

Levi Brown

“I can’t resist anything with spicy potato chips — or bacon! — so that’s why we’re making Marcela Valladolid’s Spicy Bacon Hot Dog. But I also love a crunchy radish, so I’ll offset the indulgence of the bacon hot dog with the Baby Greens with Radishes and Sunflower Seeds. And the plan for a Father’s Day treat is a licorice ice cream sandwich, which pays homage to Good & Plenty — my husband’s favorite candy!”

— Rory Evans, Executive Editor
green-goddess-0055.tif

green-goddess-0055.tif

Photo by: Ryan Liebe

Ryan Liebe

“Working on the June issue, we had so much fun brainstorming, then creating the Concession Stand Takeover recipes. There were strong arguments as everyone defended their favorite movie candy, but I think we covered all the classics when turning them into ice cream sandwiches. Thankfully, my favorite, Milk Duds, makes an appearance — I do love tipping the box into warm popcorn and eating the salty-sweet treat, but I think this combination of chocolate cookies, caramel sauce and dulce de leche ice cream may be even better.

“I’m also looking forward to stepping up my summer salad game with the well-dressed salads in the issue. I’ll be making a batch of that delicious green goddess dressing. The plan is to toss it with salad and share it at a picnic, but I think I may just end up using it as a dip for vegetables when I snack … hey, it’s healthy!”

— Yasmin Sabir, Senior Editor
FNM-PinkAdelic243.tif

FNM-PinkAdelic243.tif

Photo by: Jeff Harris/Studio D ©Hearst Communications Inc.

Jeff Harris/Studio D, Hearst Communications Inc.

“My favorite story from the June issue was “ Pop Culture.” I am a huge popcorn fan, so it was a lot of fun to work on this story and taste all the different flavors. I have a newfound love for “Pink’adelic” popcorn. It’s covered in white chocolate, Pop Rocks and Nerds. I have a secret stash of it in my desk drawer.”

— Rachel Keaveny, Art Assistant
FN0227151_MILK_DUD_01.tif

FN0227151_MILK_DUD_01.tif

Photo by: Levi Brown

Levi Brown

“I've been waiting months for this issue to come out so I could start telling everyone I know about the concession-stand ice cream sandwiches (or standwiches, as we nicknamed them). They really taste just like the candies that inspired them! I don't like playing favorites, but the Milk Dud-inspired one is pretty much the only dessert I'll need this summer.”

— Ana Rocha, Editorial Assistant
FNM_Hollywood_Burgers_2015_0548_A.tif

FNM_Hollywood_Burgers_2015_0548_A.tif

Photo by: Steve Giralt

Steve Giralt

"If ever there was a reason to spend 45 minutes crafting a cheeseburger (rather than the three it takes to order one from a fast-food counter), the Father’s Office burger is it, in my opinion. The toppings are what make it special: arugula, Gruyère and an onion-bacon compote. Plus, Jake Gyllenhaal is a fan, and that’s really all the endorsement I need."

— Sarah Weinberg, Senior Associate Editor
strawberry-cucumber-melon-salad-0196.tif

strawberry-cucumber-melon-salad-0196.tif

Photo by: Ryan Liebe

Ryan Liebe

“I’m always asked about how the food in our magazine looks so tasty (we hire talented professionals!), and if it’s actually edible (it is!). I love that Susan Spungen shared some fun facts about being a food stylist with our readers [“In the Know — Cooking for the Big Screen”] so that they could better understand what goes into making food camera-ready.

“I live on salads during the summer, whether for lunch, dinner or a contribution to a potluck picnic. I’ll definitely be making our three base dressings (mustard vinaigrette, blue cheese and green goddess) from “ Dressing for Summer” to have at the ready.

“We couldn’t get enough of the Father’s Day Stout Shake from the June calendar (recipe at the bottom of post) while we were testing it in the office. There’s something about the creamy coffee and chocolatey beer combination that made these feel really decadent. Good thing I love my dad, because he’s the only one I’d be willing to share this with — sorry, Mom!”

— Ariana Phillips, Senior Associate Food Editor

“Next to Santa Claus, I don’t think there was anything in childhood that exerted such wonderment in me as popcorn. When my mother made it (not too often), it was a production I did not want to miss: cast-iron skillet, red-edged enamel lid, lots of back-and-forth jostling — and of course those battlefield-like sound effects. I’d hate to admit how many years it was before I finally learned what exactly caused the popcorn to pop (many, many years). I recently learned lots more about popcorn, thanks to the June issue. For one thing, popcorn comes in two basic shapes — snowflake and mushroom — and for another, unpopped kernels are known as ‘old maids.’ What a neat thing to know. My early enthusiasm for popcorn has never gone stale, I’m happy to state, and I was sure gladdened to find these popcorn buttons a few years ago, which I mounted on card stock.”

— David Cobb Craig, Copy Editor
BG7CNB

BG7CNB

©Lannen/Kelly / Alamy

Lannen/Kelly / Alamy

Grown-Up Milkshake for Father’s Day

Blend 1 1/2 cups coffee ice cream with 1/2 cup stout and 1 tablespoon coffee liqueur.

Keep Reading

Next Up

Food Network Magazine: June 2012 Recipe Index

126 summer recipes, including polish sausage sandwiches, 50 things to grill in foil and cool ice cream cakes.

Food Network Magazine: June 2016 Recipe Index

Find recipes for dinner tonight, your next summer cookout, backyard camping and more!

Food Network Magazine: June 2014 Recipe Index

Fire up the grill! Learn grilling secrets from the stars and add 110 recipes to your summer menu.

Food Network Magazine: June 2015 Recipe Index

The Hollywood Edition of Food Network Magazine is out now! Get 118 fun no-fuss recipes for summer, plus check out movie stars' favorite hot spots. 

Food Network Magazine: June 2011 Recipe Index

Find easy recipes for appetizers, main dishes, sides and desserts plus 50 condiments from Food Network Magazine.

On TV

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.

Amazon Echo

Just say "Alexa, enable Food Network skill" to get started.