All Posts By Allison Milam

Cook Pumpkin from the Patch — Fall Fest

by in In Season, October 3rd, 2013

Baked Pumpkin Rice PuddingPull on your first sweater of the season and the craving for all things pumpkin spice immediately sets in. This traditional flavor hinges on seasonality, influencing our lattes, air fresheners and baked goods as soon as the air turns crisp. Though pumpkins from the patch may lead to stoop decoration, they never seem to reach the table. We use canned store-bought pumpkin year after year and pie after pie.

The canned option is convenient, often coming with spice and without the daunting task of dismembering a whole pumpkin. Though getting down to the flesh of a pumpkin — especially that of the smaller, sweeter sugar pumpkin — is a rewarding undertaking. This fall, do more with pumpkin than carving grinning jack-o’-lanterns. Slice it into chunks, use it for its seeds or transform it into a homemade Pumpkin Puree, like Alton’s. These recipes using fresh pumpkin are a great place to start.

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Early Morning Apples — Fall Fest

by in In Season, September 26th, 2013

Souffle Pancake with Apple Pear CompoteWhen apple crisp, apple crumble, apple pie and all things apple start flooding your recipe wish list, you don’t need to look at the calendar to know that fall is right where we want it. Apples are the stars of this coveted season — and rightfully so. We lug them by the bagful from the produce section and, sometimes, we even trek to the nearest farm to do the picking ourselves.

As the old adage goes — say it with me now — “an apple a day keeps the doctor away.” Instead of relegating apples to dessert, start strong by incorporating crisp, juicy apples into your breakfast regiment — or add them to the brunch table if you’re sleeping in. These apple recipes make any morning meal a celebration.
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Ease Out of Summer with Potatoes — Summer Fest

by in In Season, September 18th, 2013

Autumn Potato GratinThis week, FN Dish is trading in the grill-kissed ears of corn and pitchers of iced tea for the comforting dishes of early fall. And, hey, who’s complaining? To ring in the crisp air, pumpkin lattes and all that screams fall, we’re turning to the potato to reintroduce our favorite seasonal recipes.

As an ingredient, the potato straddles the line between french fry and mashed potatoes, so it’s the perfect ingredient to usher us into these first days of fall. Each of these potato dishes will remind you of all that we’ve been missing. Many are rich — and all are comforting.

When pureed, potatoes make for a mean soup. Smooth and filling, Ina’s Roasted Potato Leek Soup is nice and elegant, and it works as the idyllic dinner party starter. Food Network Magazine’s Curried Sweet Potato Apple Soup is perfect for a special family meal, especially during those first few weeks of the school year. As for Alton’s Leftover Baked Potato Soup, leftover baked potatoes are reborn in a soup that’s silky, luxurious and super rich.

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10 Grape-Forward Recipes — Summer Fest

by in In Season, September 11th, 2013

10 Grape-Forward RecipesYou know when you have a good batch of grapes on your hands. Each sphere of green or red deliciousness is firm — never bruised — and comes down with an almost audible burst before flooding your mouth with sweet, tart lusciousness. They typically require little intervention; we’ll pop ‘em straight from the fridge or zip them into baggies for easy eating.

Well get this: Grapes are perfectly in-season right now, so they’re extra crispy and juicy. With this in mind, FN Dish is ringing in Wednesday by showcasing some seriously grape-forward recipes. This time, grapes go way beyond PB and J with the crusts cut off.

Let’s face it, grapes are meant to mingle with cheese. Food Network Magazine’s recipe for Sweet Roasted Grapes simmers the fruit in honey until syrupy, keeping the spherical texture of grapes for a different cheese mate. Next, Food Network Magazine’s Grape-Walnut Conserve is bright and zesty when smeared on a cheese-donned baguette, especially with its merging of orange zest, raisins and lemon. And though tapenade is typically made of chopped or pureed olives to spread on bread, Food Network Magazine turns to fresh, juicy grapes for a sweet Cheese Plate with Grape Tapenade that’s fit for the most elegant dinner party.

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5 Ways to Brighten Beets — Summer Fest

by in In Season, September 4th, 2013

Warm Beet Orange SaladBeets may be available year-round, but there’s good reason to hoard each ruby-red root this month. Sure, these magenta beauties are known for their pronounced health benefits, but that’s not why we eat them. Beets have a profound, earthy sweetness that takes some thought to tease out, and from June through October, you can bet that beets are at their most tender state.

This season, breathe life into your beets by balancing the sweetness with a dose of unanticipated acidity. Whether you use sour fruit to make a marinade or as a full-blown ingredient, a wash of tartness can do a sweet beet some serious good.

1. Balance with Oranges: Fresh oranges do so much for beets. In addition to showcasing the obvious color, Food Network Magazine’s Warm Beet-Orange Salad (pictured above) unites supple roasted beets with the citrus fruit’s charming acidity. On the other side of the spectrum, its No-Cook Beet-Orange Salad use thinly sliced chioggia or golden beets for a dish that’s raw, fresh and invigorating.

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Go Big with Fleeting Figs — Summer Fest

by in In Season, August 28th, 2013

Glazed Figs by Food Network MagazineGone are the days of shriveled, dried figs — at least for now. The plump, sweet orbs — actually flowers inverted into themselves — are now lusciously in-season, meaning they’re ready, willing and able to make your table’s acquaintance.

But there’s a catch with figs: Supple, soft and picked when ripe, the fruit is as fragile as a porcelain vase, and the journey home from the grocery store is enough to leave your little figs burst and bruised. Leaving them on the counter for a day or two also reveals the fruit’s intense perishability. The moral of the story: One must act fast when fleeting figs are involved.

With this looming expiration date in mind, FN Dish rounded up the ways to cook and bake figs into our favorite recipes. That way, they’ll disappear as they should.

When the alarm goes off, Food Network Magazine’s Nutty Fig Toasts are your only fighting chance of getting out of bed — yes, Monday too. The multigrain toast, ricotta cheese, roasted nuts and cushy fruit are steps above the cereal bowl.

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Sensational Stuffed Peppers

by in In Season, August 21st, 2013

Turkey and Rice Stuffed PeppersIf you ask FN Dish, red, yellow and green peppers do much more than add color to your plate. With crunchy thick walls and a juicy-sweet disposition, the hollowed-out veggies are meant for stuffing: with grains, meats, veggies or all of the above. These smooth-skinned beauties are not only brimming with antioxidants, they also invite a slew of possibilities.

This week, perfectly in-season bell peppers have every reason to make it to your table — especially when they’re bursting with all kinds of good things. Need some inspiration for your next stuffed sensation? FN Dish has you covered.

Giada adds an Italian flair to her Orzo Stuffed Peppers by using the short-grain pasta, while her Stuffed Baby Peppers — with pancetta, ricotta and Parmesan — work as creamy bite-size appetizers.

Chile Rellenos, Spanish Stuffed Bell Peppers, Greek-Style Stuffed Peppers and Food Network Magazine’s Cajun Stuffed Peppers each stay true to their roots while remaining unanimously satisfying.

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10 Audacious Guacamole Add-Ins — Summer Fest

by in In Season, August 14th, 2013

Pear and Pistachio GuacamoleIt’s odd to think of a day when the avocado’s utensil of choice wasn’t the tortilla chip. But how many times have you ventured to the produce section with guac on the brain, only to find that the avocados would work better as baseballs? Don’t fret — now that avocados are in season, all of your guacamole plans can come to scoopable fruition. And with all of these ripe avocados on hand, FN Dish expands upon the Purist’s Guacamole with all kinds of inventive add-ins. We know: If it ain’t broke, don’t fix it. But these renditions will awe and inspire guests with the very first scoop.

1. Papaya: Add the diced tropical fruit for unexpected texture and sweetness. Food Network Magazine’s Spicy Papaya Guacamole cuts sweet with spicy using mashed habanero peppers.

2. Corn: Roasted Corn Guacamole and Food Network Magazine’s Southwest Corn Guacamole are literally popping with Southwestern goodness. Broil or roast your corn before sliding the kernels into the guacamole.

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Eggplant, No Forks Necessary — Summer Fest

by in In Season, August 7th, 2013

Eggplant Ricotta BitesIt’s the vegetable to be gushed over at brunch and the one worth of recipe swapping at book club. And if it’s on the menu with the Parmesan descriptor attached, all bets are off — we’re ordering it. Sturdy yet tender, filling but wholesome, the eggplant is the king of meatless for a reason.

Though it works as a standup main course, the following dishes speak to eggplant’s versatility as we transform it into easy, hand-held starters. Each of these small bites helps to ring in a meal with flair. Call them finger foods, call them bite-size — either way, compact eggplant appetizers are a lovely way to kick off dinner.

To start, Giada’s Mini Eggplant Parmesan are reminiscent of the classic dish, though they’re not engulfed in tomato sauce and cheese. That way, you can pick them up with your hands for easy eating. Similarly, Food Network Magazine’s Eggplant Ricotta Bites (pictured above) are crispy and to the point. Each circle is topped with a dollop of ricotta and a sprinkling of diced tomatoes.

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5 Unsung Sides of the Summer Peach — Summer Fest

by in In Season, July 31st, 2013

Rosemary-Mustard Pork with PeachesCan you believe it’s already August? With this sultry month come many lovely things — most importantly, the ripe, in-season peach. As we transition from the inaugural crates of summer strawberries, these golden kaleidoscopes of gold and red are so juicy they dribble down your chin. And with a velvet fuzziness on the outside and an ambrosial sweetness on the inside, peaches are deep summer’s most lusted-after loot.

Peak peaches deserve to be the highlight, the reason everyone’s at the table. That’s why FN Dish has assembled a list of the finest peach recipes. These unconventional dishes run the gamut and show us all the pretty peach is capable of — and, goodness, are they good.

1. Your mother wouldn’t be happy with us, but let’s start at dessert, the most iconic peach player of all. We all love Peach Cobbler, but unconventional desserts like Peaches and Cream Oatmeal Cookies, Caramel Peach Upside-Down Cake and Food Network Magazine’s Peach Cobbler Ice Cream Cake will raise eyebrows. Even something as simple as Food Network Magazine’s Hot Peaches and Cream can show the tender peach in all its glory.

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