All Posts By Allison Milam

Finish Summer Strong with Labor Day Cookout Classics

by in Holidays, August 26th, 2014

Labor Day Cookout ClassicsCome Monday in honor of Labor Day, you’ll be swapping your briefcases, lunchboxes and break-your-shoulder bags for picnic baskets and beach totes. Instead of moseying through the cafeteria or eating from Tupperware at your desk, this day off demands a spread that’s ideal for outdoor eating. Set up a menu that screams day off and works for picnics, porches, backyard parties or anything without four walls. Here are the recipes you simply can’t end summer without:

Dress up shredded chicken or turkey with celery, mayo and onions for Chicken or Turkey Salad Sandwiches. Fold in apple, fennel or radish if you’re looking for a more exciting crunch.

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Don’t Touch That Dial: No-Bake Summer Desserts

by in In Season, Recipes, August 21st, 2014

No-Bake Summer DessertsWhen you’re battling flames over a blistering-hot grill, who wants to preheat the oven? Even when it comes to something as important as dessert, those added degrees are enough to break your cool when entertaining this summer. Luckily, in lieu of overheating, you can take your pick of Food Network’s finest no-bake desserts that’ll keep your kitchen nice and cold.

Oftentimes, no-bake desserts are no sweat too. Take The Pioneer Woman’s Individual Key Lime Pies (pictured above), for example. Unlike the arguable toil of from-scratch baking, it takes only layering homemade lime curd and whipped cream atop buttery graham cracker crumbs to have you seeing beyond the slice.

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The Beauties of Barbecue — Summer Soiree

by in Recipes, August 21st, 2014

Wet BBQ Ribs

When it comes to barbecue, one size most certainly does not fit all. For some, it’s all about nibbling smoky ribs from the bone. For others, a pulled pork sandwich doused in barbecue sauce is where it’s at. And as far as regional differences go (from the Carolinas to Tennessee to Texas), don’t even get us started. This week, conjure your inner grill master with the forerunners of backyard barbecuing.

Pork Ribs: For a barbecue phenomenon that needs no utensils, ribs are always the answer. But the question remains: Will you have yours wet or dry? Cooked indirectly for hours on end, the Neelys’ Wet BBQ Ribs are dripping with a sweet and smoky barbecue sauce. For those in the dry school of thought, there’s the Neelys’ Kansas City-Style Pork Ribs recipe, which encrusts the ribs with a dry rub of spices for a dose of pure barbecue.

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Take an Ice Cream Road Trip (the Best Kind of Road Trip)

by in Restaurants, August 18th, 2014

Take an Ice Cream Road TripWhile taking a pint to the face with your latest batch of reruns might be your go-to ice cream routine at home, the scoop scene gets a whole lot more interesting when you leave the couch and take a drive. These days, scoop shops everywhere boast a new generation of frozen delicacies behind the glass, with everything from ice cream to gelato to sorbet coming with an artisanal edge. This summer, embark on an ice cream road trip, and find out where to get great ice cream — and gelato and sorbet — from coast to coast.

If you find yourself in Santa Monica, California, the salty-sweet Bacon Caramel Sundae at Sweet Rose Creamery (cones pictured above) cannot be missed. And for those looking for something a bit more kosher, the creamery also boasts seasonal scoops like Rose Geranium with Raspberry Ripple ice cream, as well as Olive Oil and Strawberry sorbet.

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Take Out Your Blender for 10 Refreshing Summer Soups — Summer Soiree

by in Recipes, August 14th, 2014

10 Refreshing Summer SoupsWe would never, in good conscience, recommend that you stand within 50 feet of a bowl of hot soup during the summer months. Sometimes we wouldn’t even suggest you kick on the stove at all. But that doesn’t mean the soup category is off-limits altogether. This summer, it’s all about cold soups — and we’re not just talking about trusty gazpacho, either. Use the month of August as a time for experimentation, and transform 10 types of summer produce into cool, refreshing summer soups.

1. Avocado: Creamy without cream, Chilled Avocado Soup (pictured above) is the most luxuriously velvety blend to meet your spoon, with ingredients reminiscent of guacamole, like cilantro, chiles and citrus.

2. Cucumber: Make your summer soups cool as a cucumber, with two recipes that play off the vegetable’s ultra-refreshing qualities. Chilled Cucumber Soup by Food Network Magazine incorporates yellow tomatoes and yellow peppers, while Chilled Creamy Cucumber Soup gets extra body from a helping of plain yogurt.

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10 New Ways to Do Up Potato Salad — Summer Soiree

by in Recipes, August 7th, 2014

Potato Salads

Some would say that a plate of smoky beef brisket or a home-grilled burger can’t be taken seriously without a scoop of potato salad — and rightfully so. When it comes to this creamy, satisfying side, tender potatoes are just the starting point, laying the foundation for all kinds of dressings and add-ins. This week, spread out a picnic blanket and dive into potato salads that have never seen the inside of a deli container.

1. Keep It Classic and Cold: A classic American potato salad is barbecue’s best mate for a reason. Alton Brown’s Cold-Fashioned Potato Salad (bottom right) is the classic recipe you’d expect at your cookout, and it’s taken down to a science in true Alton style.

2. Choose a Baked Potato: Rather than bringing your spuds down to a boil the traditional way, Alex Guarnaschelli makes her Baked Potato Salad by sliding Yukon golds into the oven. Packed with herbs (don’t throw away those stems!), her version is best enjoyed at a beach picnic.

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Sip Your Way Through Summer — Summer Soiree

by in Drinks, July 31st, 2014

Summer Cocktail RecipesSummer may not be the only time for drinking, but it is most definitely, absolutely and the best time. Outdoor barbecues are met with a cold beer. Afternoons on the porch are complete with spiked lemonade. A day spent shading yourself by the pool necessitates a frozen margarita just as much as your favorite pair of sunnies. This week, check out Food Network’s complete guide to summer drinking, and get a rundown of the most-thirst-quenching sips of the season. Hey, even if you’re attached to a blaring AC unit all summer long, you could probably use a cold one.

Sangria is best fixed by the pitcher. Depending on what kind of vino you’re into, Rachael Ray’s White Sangria — complete with ripe peaches, green apples and raspberries — is crisp and refreshing. If you typically go for red, Bobby Flay’s Red Wine Sangria is deepened with brandy, triple sec and pomegranate juice, before orange and apple slices, blackberries and pomegranate seeds are stirred in. Prepare both recipes ahead so the ingredients have time to meld together.

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Off-the-Chart Corn on the Cob — Summer Soiree

by in In Season, Recipes, July 24th, 2014

Perfectly Grilled Corn on the Cob

Picture summer without nibbling on at least one ear of corn. How could you? This time of year, this staple crop is sweeter and juicier than ever. And, though it doesn’t need much else than a humble slathering of butter, the possibilities for the in-season ear don’t end there. Think of it as a kernelled canvas — one that can come drizzled, dusted or simply grilled to charred perfection with little effort at all. This week, take your pick of Food Network’s most-brazen corn-on-the-cob recipes and reinvent how your family devours corn on the cob.

In this summer heat, the most-fitting way to take your corn is by way of the grill. Bobby Flay’s Perfectly Grilled Corn on the Cob (pictured above) shows you how to do it once and for all. After giving the corn a good pre-soak, grill each ear with the husks on till the kernels are tender.

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So Long, Freezer Aisle. Here’s How to Make a Showstopping Ice Cream Cake

by in How-to, July 17th, 2014

How to Make a Showstopping Ice Cream CakeRemember the days when your ice cream cake yearnings could be realized with only a trip to the freezer section? Yeah, those days are long gone. It turns out that you don’t need to coax a store-bought ice cream cake from a cardboard box for all of the “Whoa, is that an ice cream cake?!” pandemonium to ensue. With just a few store-bought ingredients (or homemade ingredients, if you’re feeling particularly ambitious), you can make a showstopping centerpiece for your next birthday party or special occasion, stacked with ice-cold layers of cake, ice cream and all kinds of goodies. Here’s how:

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Chicken Is Better with Grill Marks — Summer Soiree

by in Recipes, July 17th, 2014

Grilled Chicken

If you cast chicken recipes to the side as boring weeknight standbys, perhaps you haven’t kicked on the grill yet this summer. When this go-to white (or dark) meat hits the grates and lets out a searing sizzle, the meat that always has your back becomes tender, juicy and full of charred flavor. This week, run down the line of Food Network’s finest grilled chicken recipes, each coming with a twist that goes beyond a slathering of barbecue sauce.

The grill master himself is bound to have a few solid grilled chicken recipes up his sleeve. Bobby Flay’s Grilled Honey-Glazed Chicken with Green Pea and Mint Sauce whisks together balsamic vinegar and honey to brighten bone-in chicken breasts. If the darker meat is more your style, Bobby marinates chicken thighs in loads of citrus and chili powder before piercing with skewers for Grilled Yucatan Chicken Skewers.

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