All Posts By Allison Milam

Beat the Afterschool Slump with Kid-Friendly Snacks

by in View All Posts, September 2nd, 2014

Sweet and Saltines

The end of summer is a big deal for kids. If your young ones have already gone back to school, they’re transitioning from camp and family vacations to rowdy rides on the school bus, binders filled with homework and snacks before soccer practice. If they haven’t gone back yet, those days are coming up fast. This school year, ease their back-to-school shift with easy kid-friendly snacks. These recipes for kid-friendly midday refueling will satisfy and re-energize your kids while still leaving room for dinner. Here are some wholesome, homemade Food Network favorites:

Salty square crackers are suited to so much more than out-of-the-box snacking. Take it from Trisha, who drizzles saltines with butter, brown sugar and chocolate for Sweet and Saltines (pictured above), reaching that perfect cross between salty and sweet. Hey, it’s a whole lot better than passing kids a candy bar.

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Day-Off Desserts for Labor Day — Summer Soiree

by in Holidays, August 28th, 2014

Labor Day DessertsWith the backyard barbecues, shoeless picnics and pool parties of the Labor Day long weekend comes the realization that summer is, all of a sudden, coming to a close. Soon enough, we’ll be trading sandals for socks, summer camp for school and iced coffee for the hot stuff. Rather than wallowing in the end-of-summer blues, think of it as an excuse to end the season on a sweet note with Food Network’s collection of Labor Day desserts.

While we’re still hauling blueberries home by the crateful, spare two cups for Food Network Magazine’s Blueberry Cheesecake Galette (bottom right). Coupled with a smooth, slightly sweet cream cheese layer, juicier-than-ever berries burst open with pent-up lusciousness when they’re popped into the oven.

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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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