All Posts By Allison Milam

Allison Milam A Florida native and Brooklyn resident, Allison is a firm believer that there is no more perfect food in the world than a good meatball and no bad mood that some therapeutic grocery shopping can’t fix. Now Associate Editor at, she got her start at Food Network when she spent the summer of 2012 as an intern – and just never left.

End-of-Summer Swigs You’ll Want to Make by the Pitcher

by in Drinks, August 25th, 2016

Mojito LimeadeSummer is sadly on its way out, and the only logical reaction we have to this conclusion is to raise a glass. But don’t do it alone — toast the season’s end with a crew, and serve any one of our favorite big-batch drinks.

Grab your pitcher by the handle to house Bobby Flay’s zippy, refreshing and crowd-sized Mojito Limeade. Once it’s poured into everyone’s glasses, this triple dose of lime (muddled in with the mint leaves, stirred into a minty syrup, and poured in with the rum and club soda) will electrify the senses.

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Frozen Pie Should Be the Only Kind of Pie You’re Eating Right Now

by in Recipes, August 20th, 2016

Frozen Key Lime PieYou may live for the obligatory scoop of ice cream that sits beside your warm slice of pie, but why let your ice-cold dose of satisfaction stop there? These beautiful frozen pies often start in the oven (or don’t go in it at all), but they reach peak refreshment in the freezer.

It’s no wonder why this summery dessert is one of Ina Garten’s all-time favorites. With a creamy, limey filling and a super-simple, press-in graham cracker crust (the only part that requires baking, mind you), Ina’s Frozen Key Lime Pie becomes a true summer sensation once it freezes for several hours or overnight.

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10 Things to Make with Summer Peaches Before It’s Too Late

by in Recipes, August 18th, 2016

Fresh Peach CakeYou can pretty much bank on many of your favorite veggies being available in the supermarket year-round. No matter their true season, a sturdy stalk of broccoli, leafy lettuces and even once-just-for-fall apples will still line the shelves. But the same simply doesn’t go for peaches. Right up there with tomatoes, these fuzzy, juice-loaded gems are nearly impossible to get your hands on at any other time of year — at least if we’re talking good ones. Now that they’re ripe for the picking, these are the 10 recipes you should make with them — before it’s too late.

10. Ina Garten’s Fresh Peach Cake (pictured above)

There’s nothing like the smell of warm peach cake in the house. Peel, pit and slice the juicy summer beauties before nestling them in a thick, sour cream-spiked batter. Strewn with cinnamon sugar and topped with crunchy chopped pecans, this rustic cake is best served warm.

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Have You Subscribed to Our Brand-New Dining Newsletter?

by in Community, August 15th, 2016

Top Ten French FriesHere at Food Network, we have a newsletter for just about anyone. You might already rely on our daily or weekly editions for must-make dishes, tips and TV highlights to stay in the loop. Now, our brand-new Where to Eat newsletter is your one-stop shop for restaurant recommendations and dining tips.

Each Friday, just in time for weekend outings, it dishes up the best picks for local favorites and coast-to-coast classics. Whether you’re on the hunt for the very best French fries, pizza in all 50 states or the top fried chicken spots you’ve seen on your favorite Food Network shows, Where to Eat has you covered.

Subscribe to the Where to Eat newsletter right here.

How to Pickle Basically Everything

by in Recipes, August 14th, 2016

Easy Pickled JalapenosOdds are, you believe a burger is not nearly complete without a good slice of dill pickle, or you just can’t help but devour pickle spears straight from the jar, one by one until they disappear. Hey, maybe you’re even one of those people who slather their pickles in peanut butter (yes, that’s a thing). Not only does the practice of real-deal pickling extend summer produce longer, but submerging veggies in a saltwater or vinegar-based brine imparts a distinctively tangy and addictive flavor. And there’s so much more to the world of pickling than cucumbers. In fact, the practice of pickling can extend to all kinds of summer produce.

If you always have a jar of pickled jalapenos on hand for topping chili, tacos, sandwiches and more, then perhaps you should try your hand at making your own Easy Pickled Jalapenos (pictured above). While the store-bought variety are often limp and soft, these pickled peppers retain their crispness, since the hot brine is poured over them, rather than the jalapenos being boiled in it.

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The Best Fresh Tomato Recipes You Need to Make, Like, Right Now

by in Recipes, August 11th, 2016

Tomato and Watermelon SaladThe flavorless tomato wannabes that usually inhabit the produce section have gone into hiding, and plump and juicy in-season beauties have taken their place — at least for the time being. Now, and we really mean right now, is the time to bring fresh, super-sweet tomatoes into your kitchen, and these are the best recipes for you to make with tomatoes.

Combine ruby-red tomatoes with another in-season gem, watermelon, for Alex Guarnaschelli’s Tomato and Watermelon Salad. Each bite of the sweet, balanced salad comes with a surge of juicy refreshment.

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Summer Crumbles, Cobblers, Crisps and More Go Savory

by in Recipes, August 10th, 2016

Tomato CobblerIf cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.

Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.

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6 Shrimp Classics That Are Loads Better on the Grill

by in Recipes, August 7th, 2016

Grilled Shrimp ScampiShrimp are quick to cook and even quicker to disappear from your plate, but they’re even better smoky and hot off the grill. Now that it’s August and the grill’s sizzled its fair share of burgers and hot dogs, give classic shrimp dishes the grilled treatment too.

Shrimp Scampi

A lemony, garlicky and buttery plate of shrimp scampi is one of our fans’ most-beloved dishes — and it’s even better done up on the grill. Bobby Flay’s Grilled Shrimp Scampi dish has all the bright flavor of the classic, plus a delightful char.

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Cheer On Team USA with Our Best Patriotic Recipes

by in Recipes, August 6th, 2016

Fireworks Red, White and Blue DaiquiriThe first medal events of the 2016 Rio Olympics kick off today. Whichever sport is your jam — be it swimming, cycling, soccer, gymnastics … the list goes on — it’s Team USA that we’re fired up to watch. Prep for a Summer Games viewing party with our favorite patriotic party foods, perfect for cheering on our nation’s athletes.

While the athletes are getting in the zone in Rio de Janeiro, why not toast to their athleticism in your own way: by fixing yourself a drink. Our Fireworks Red, White and Blue Daiquiri comes stacked with layers of red watermelon and strawberry, white coconut and blue curacao liqueur. Plus, these swigs are surprisingly healthy, so you deserve your own kind of medal for choosing them.

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7 Ways to Take Fresh Basil Beyond Pesto

by in Recipes, August 4th, 2016

Roast Basil ChickenListen, we’re not saying you and pesto need to go on a break. In fact, with basil being in season and all, now is a better time than any for you to be making your own Basil Pesto. But obliterating summertime basil in the blender isn’t the only way for you to put it to use. Sidestep the sauce for once with our favorite non-pesto ways to use up a fresh bunch of basil.

Dress meat up with basil.

Rub a spatchcocked chicken with homemade basil butter, made simply by pureeing two cups of basil with butter, garlic and lemon zest. The souped-up butter ensures the Roast Basil Chicken (pictured above) leaves the oven browned, crispy and flavorful.

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