Remember 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:
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.
The American tradition of the cabbage side dish has been carrying us from barbecues to cookouts to picnics since the inaugural gingham picnic blanket was first laid. Maybe that’s an exaggeration, but we just can’t imagine summer eating without it on our plates. Creamy, crunchy and tangy, a helping of classic coleslaw does wonders piled on a pulled pork sandwich, and is impressive even taken on its own. But that’s only the beginning. This week, give your coleslaw game an edge with four tricks that will turn even the mayo haters into slaw fanatics.
Add Color: If you wholeheartedly believe that coleslaw can exist only in the form of a monochromatic pile, you’ve probably never laid eyes on Ree Drummond’s Colorful Coleslaw. The Pioneer Woman proves that, when done right, coleslaw can be the standout side on your plate, especially with the bright shades of carrots, purple cabbage and a spectrum of peppers in tow.
If the fireworks are sounding off and you’re more concerned with where your next hot dog is coming from, then let’s not kid ourselves. For a lot of us, some things are best celebrated by way of our stomachs. Since a red, white and blue burger wouldn’t be nearly as cool, siphon your patriotism into tricolored 4th of July desserts, each a perfect ending to your celebratory cookout. There will be no denying — especially if you’re the type to don a red, white and blue getup at the barbecue, which nation you’re celebrating with these tricolored treats.
Lined with fresh cream cheese icing and studded with raspberries and blueberries, Ina Garten’s classic Flag Cake (top right) is 4th of July party gold. With this step-by-step how-to, it’s ultra-easy to make.
The right dip recipe can get you through anything. The kids surprised you with a houseful of small-but-hungry friends? Bring out the chips and dip — vats of the stuff. A friend’s going through a breakup? There’s no better method for sopping up their tears than doing so over a bowl of guacamole. Perhaps most importantly, however, a solid dip recipe can help hit your cookout or picnic out of the park, especially this time of year. Before you peel open a tub of sorry store-bought dip, witness how these dip giants can come together in a flash, especially with a little how-to help.
Whether you’re vacationing in New England or elsewhere, summer is the time for an authentic, sea-soaked clambake on the beach. With the right grill setup and loads of salty seaweed, this seaside feast can be reproduced on just about any sandy shore — barbecue laws permitting, of course. Head down to the water’s edge to collect the seaweed the old-fashioned way, or get it from your local fishmonger. From there, it’s all about assembly. Here’s how to build the quintessential clambake, layer by layer.
The grill isn’t the only kitchen tool that has your back this summer. When the weather’s steamy, the air conditioner is humming and flip-flop tan lines stud the sidewalks, there’s another device you simply can’t live without: your kitchen’s freezer. With all its ice-cold power, the freezer transforms simple ingredient combinations into delectable, cooling summer treats. Food Network’s roster of fun frozen desserts, from treats scooped into a cone to those licked on a stick or taken by the frosty slice, is as integral to summer as hot dogs and summer camp.
1. Easy Ice-Cold Sandwiches: If what’s on your grill is getting all of the attention, don’t let your last course fall by the wayside. Involving only some light assembly, Food Network Magazine’s Praline Ice Cream Sandwiches (top left) are a safe bet.
2. Juicy Popsicles: Grab those coolers! Giada’s adults-only Spiked Watermelon Pops (top right) aren’t just hit with vodka, they’re also infused with a little fresh mint, meaning you’ll feel nice and fresh at your next beach barbecue.
These days, instead of taking coffee hot with cream and sugar, most take it with ice cubes. This week and beyond, stick a straw into refreshing, family-friendly summer sips that revitalize any day spent picnicking on the beach, lounging on the patio or eating in the backyard with the whole clan.
Stir together The Pioneer Woman’s Perfect Homemade Lemonade, which achieves a perfect sweet-and-sour bliss point that you can get only from fresh lemon juice and homemade simple syrup. For a fruitier take, add a bag of frozen raspberries and stir. Pour either in a pitcher and you’ll be one step closer to having the most-popular lemonade stand on the block.
Instead of chugging from the soda fountain, make your own sparkling drink at home. Fix Bobby’s Raspberry Ginger Ale by blending chopped fresh ginger, sugar, ice-cold club soda and ripe, juicy raspberries.
Just as your dad has his favorite dish, so do the dads of Food Network. This Father’s Day, in lieu of the standard wrapped-and-ribboned gift, treat Dad to a meaty, homemade dinner inspired by Tyler, Pat, Geoffrey, Bobby and more of your favorite chefs. Hey, if it’s good enough for these guys, odds are that your dad will dig it too.
A dry-aged, bone-in rib-eye steak is perhaps the most extravagant way to show Dad some love. Tyler Florence’s El Paseo Porterhouse Steak is broiled to give it a gorgeous crust without singeing it on the grill, and he lets it rest in a clarified-butter bath for extra decadence. Tip: Since it’s his day, let Dad have the honor of nibbling off the bone at the very end.
Some would say that we should never, ever tinker with the trinity of lettuce, tomato and onion. And if we had only one burger per year, maybe that would work. But since we’re at the very beginning of summer (we can say “summer” now, right?), we have more than enough time to expand our burger repertoire. This week, FN Dish runs down the line of burger combinations and updates we might not have previously considered.
1. Walk the Plank: Cedar planking isn’t just for salmon. Bobby grills Cedar-Planked Burgers (pictured above) for a complex smokiness. If you ask him, it’ll be the first thing you taste.