All Posts By Allison Milam

7 Juicy Ways to Put Your Blueberry Loot to Use This Summer

by in Recipes, June 25th, 2016

Blueberry Cheesecake GaletteBlueberry season is in full swing. Though you can finagle a pint or two year-round at the grocery store (at a price), there is nothing quite like a taste of these freshly picked, nearly bursting summer beauties. If you can stop yourself from scarfing them down by the handful as is, go on and bake them into summer’s most-showstopping treats, each one oozing with blueish-purple juice. Trust us, these recipes right here are the desserts your pints of blueberries are pining to become.

Mash up two sweet classics — blueberry pie and cheesecake — for a rustic confection bursting with berry goodness: Food Network Magazine’s gorgeous Blueberry Cheesecake Galette (pictured above). Layer sweetened cream cheese and a quick blueberry filling in buttery dough, then bake until golden for a summertime treat you can slice and serve to a crowd.

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7 Surprising Ways to Better Your Burger Game This Summer

by in Recipes, June 23rd, 2016

Ultimate Backyard BurgerThere are two kinds of people in this world: those who make the burgers (hovering over an open flame, flipping each one with serious skill and taking all the credit) and those who devour them (with glee and zero regrets). For the former group of burger lovers, expanding your burger craft is what summer is all about. Turn on the grill and switch things up — we’ve got some surprising ways to better your burger game from here on out.

1. Reconsider your meat mix.

Your go-to, home-grilled burger might be made entirely of beef, but integrating another kind of meat for a more flavorful blend will have your next batch neck and neck with the pros’ patties. The Ultimate Backyard Burger, for instance, calls for a blend of ground chuck, brisket and lamb for moist, juicy results.

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Food Network Dads’ Best Recipes: Bobby, Guy, Alton and More

by in Holidays, Recipes, June 18th, 2016

Chicken ParmigianaIf your dad likes to cook, odds are you have a favorite recipe that you beg him to make you time and time again, even if you left the nest long ago. When the dads in our very own Food Network family aren’t cooking on TV or in restaurants, you might find them at home cooking for their own families. This Father’s Day, to show some love for the dads of Food Network, we’re running down the line of their most-beloved recipes ever.

Bobby Flay has always been known for his love of bold spices and smoky heat, but when the Food Network star and his daughter, Sophie, cooked together onscreen earlier this year, the menu was more along the lines of chocolate chip pancakes and pasta. Treat your own dad to one of Bobby’s highest-rated recipes, Chicken Parmigiana (pictured above), and be sure to check out his fleet of fan-favorite dishes, which is jam-packed with his signature flavor profiles — and then some.

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10 Recipes That Prove Zucchini Is Actually a Magic Vegetable

by in Recipes, June 16th, 2016

Zucchini Parmesan CrispsThere are a lot of one-trick ponies out there, but let’s just start by saying zucchini is not one of them. In fact, we can’t help but think of this versatile, in-season squash as a seriously magical ingredient. It can fill many roles, taking the place of potatoes, bananas, chicken and more. Don’t believe us? Go on and see. Zucchini is capable of countless feats; these 10 recipes are just the start.

1. Slice, bread and lightly fry zucchini into this Zucchini Parmesan Crisps (pictured above).

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6 Star-Spangled Red, White and Blue Recipes Tailor-Made for Flag Day

by in Holidays, Recipes, June 12th, 2016

Flag CakeJune 14 marks the United Sates’ adoption of the star-spangled flag in 1777. Around here, we’re celebrating the beloved emblem of the red, white and blue the only way we know how: with food! Run down the line of our favorite starred-and-striped creations in honor of Flag Day (and maybe keep a few ideas in your back pocket for when 4th of July rolls around).

Studded with red and blue berries and decorated just like the American flag, Food Network Kitchen’s very own Flag Cake (pictured above) is patriotic through and through — even on the inside, which is flecked with red and blue sprinkles.

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8 Ways to Be in Awe of Slaw

by in Recipes, June 9th, 2016

Tangy Coleslaw with Smoked Corn and Lime DressingA simple side of coleslaw might not look like something special, but we’ve learned — from summer after summer of piling it onto our plates and sandwiches — that a good slaw is so much more than a store-bought bag of shredded cabbage. It adds crunch; it brings on tang; it is the most refreshing, invigorating bite on any summer plate. And we’ve got just the recipes to make you appreciate it anew, each in its own way.

Make It Smoky

Kelsey Nixon’s Tangy Coleslaw with Smoked Corn and Lime Dressing fits right into the barbecue. You start by smoking ears of fresh corn for a real taste of the backyard barbecue, before combining the kernels with fresh ingredients like red and purple cabbage, bell peppers and jalapeno, plus a tangy honey-lime vinaigrette.

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9 Totally Random Foods You Had No Idea You Could Grill

by in Recipes, June 8th, 2016

Healthy Grilled Peach Crisp Foil PacksHot dogs and burgers and steaks galore aren’t the only fare that can (and should) get the fire-kissed treatment. It turns out that there are all sorts of unexpected foods that are totally and completely awesome cooked on the grill. Trust us: Fire them up once and you might never take ‘em without char marks again.

Peach Crisp

A classic fruit crisp is a summer mainstay, but the go-to recipes involve turning on the oven — and heating up your entire house in the process. Eliminate the problem by doing dessert up on the grill instead. These Healthy Grilled Peach Crisp Foil Packs cut out the baking for a simple, lower-fat crisp that is summer through and through.

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6 Glorious No-Mold Ice Pops That Will Make Summers Better Forever

by in Recipes, June 8th, 2016

Ice Cream Freezer PopsRight up there with an ice-cold glass of lemonade, there is nothing quite as capable of getting you through the dog days of summer like an ice pop. Though you could surely take a stroll through the freezer aisle, buy some pops and unwrap one without batting an eye, going the DIY route is the name of the game this summer. Don’t have ice pop molds? Not a problem. These homemade takes MacGyver the process so you don’t need any special equipment (besides the wooden ice pop sticks) to stay cool all summer long.

Your dentist may not be over the moon about all the sweet treats that you’re filling these little paper cups with, but the summer heat calls for some rule breaking. The Pioneer Woman uses the cups as vessels for her Ice Cream Freezer Pops, filling up each one with ice cream, crushed cookies and candies and spearing it with a stick for an easy summer party dessert.

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6 Ways to Grill the Whole Chicken Like a Total Champ

by in Recipes, June 2nd, 2016

Beer Can ChickenServing a whole grilled chicken is the ultimate party trick, perhaps because it’s so seemingly difficult to pull off. Though it may sound like a daunting undertaking, we’re here to prove that tackling one big bird is a feat you can indeed conquer this summer. Before you grill it by the wing, breast or thigh, give these tested takes on whole-bird grilling a spin.

Believe in the Beer-Can Method

Perhaps the poster child of the whole-bird grilling movement, Beer Can Chicken is just one of those chicken recipes that should land on your grill at least once each summer. Perching the chicken over an open, filled can and letting the flames and beer work their magic is an easy way to achieve succulent, juicy results. Here’s how to make it, step by step.

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6 Memorial Day Sides That’ll Get More Attention Than the Mains

by in Holidays, Recipes, May 26th, 2016

Layered Cornbread SaladJuicy charred burgers and ketchup-slathered hot dogs may drive the initial attention to your Memorial Day cookout, but these showstopping side dishes are sure to make folks stay. More inventive than your average mayo-clad coleslaw, each of these bright, summery sidekicks will quickly disappear from the first backyard bash of the season.

Give your cookout side the trifle treatment for a true sight to behold: Food Network Magazine’s Layered Cornbread Salad. With stack after stack of cornbread, black-eyed peas, tomatoes, peppers, cheese and more, this multilevel creation is tied together with a creamy sauce spiked with lime juice and chili powder.

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