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.

The New Age of Potato Salad: 7 Ways to Do It Up Right

by in Recipes, July 7th, 2016

Southwestern Potato SaladFor a lot of us, a mountain of potato salad is a given at any cookout we’re throwing. Though a lot of deli-counter potato salads may be seriously boring (and really off on the potato-to-mayo ratio too), that’s far from the case here. Never gloopy, these new-age picks — each with its own flavor-boosting edge — deserve a spot on your cookout menu, starting now.

Kick It Up

Bobby Flay’s Southwestern Potato Salad (pictured above) boasts all the creaminess of your classic potato salad, plus a kick of heat from chipotle pepper puree and cayenne. Do it up with fresh lime juice, chopped cilantro and onion for your zestiest potato salad yet.

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Battle of the Pasta Salads: Mayo vs. No Mayo

by in Recipes, July 1st, 2016

Pasta Salad BattleSummer means cookouts, and cookouts mean pasta salad. If we had to guess, you belong in one of two camps of people: those who live for a creamy pasta salad loaded with the good stuff, or those who like to take a fresher, lighter mayo-free approach. In honor of this age-old battle of the sides, we’re bringing our favorite kinds of pasta salad to the table and letting the mayo and no-mayo renditions duke it out once and for all. For each type of pasta salad, whether it’s classic, family-friendly or something more adventurous, there’s a recipe for mayo lovers and haters alike.

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Our Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

by in Recipes, June 30th, 2016

RibsSlowly smoked for hours on end, home-cooked barbecue is a true labor of love, one that only a serious lover of smoke will take on. And if you’re going to put in the time, the results better be fall-apart good. That’s why we picked the recipe that our fans love most for each real-deal, low-and-slow barbecue favorite — we’re talking ribs, pulled pork, brisket and more. Trust us, these time-tested, top-rated winners go way beyond a slathering of barbecue sauce.

The Ribs to Make: Memphis-Style Hickory-Smoked Beef and Pork Ribs

Whether you’re a fan of wet or dry ribs, pork or beef, this fan-favorite recipe for game-changing spareribs has something to offer. These tender, highly reviewed winners start with a dry rub, then they are grilled over indirect heat with a mix of hickory and charcoal .

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7 Juicy Ways to Put Your Blueberry Loot to Use This Summer

by in Recipes, June 25th, 2016

Blueberry Cheesecake GaletteBlueberry season is in full swing. Though you can finagle a pint or two year-round at the grocery store (at a price), there is nothing quite like a taste of these freshly picked, nearly bursting summer beauties. If you can stop yourself from scarfing them down by the handful as is, go on and bake them into summer’s most-showstopping treats, each one oozing with blueish-purple juice. Trust us, these recipes right here are the desserts your pints of blueberries are pining to become.

Mash up two sweet classics — blueberry pie and cheesecake — for a rustic confection bursting with berry goodness: Food Network Magazine’s gorgeous Blueberry Cheesecake Galette (pictured above). Layer sweetened cream cheese and a quick blueberry filling in buttery dough, then bake until golden for a summertime treat you can slice and serve to a crowd.

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7 Surprising Ways to Better Your Burger Game This Summer

by in Recipes, June 23rd, 2016

Ultimate Backyard BurgerThere are two kinds of people in this world: those who make the burgers (hovering over an open flame, flipping each one with serious skill and taking all the credit) and those who devour them (with glee and zero regrets). For the former group of burger lovers, expanding your burger craft is what summer is all about. Turn on the grill and switch things up — we’ve got some surprising ways to better your burger game from here on out.

1. Reconsider your meat mix.

Your go-to, home-grilled burger might be made entirely of beef, but integrating another kind of meat for a more flavorful blend will have your next batch neck and neck with the pros’ patties. The Ultimate Backyard Burger, for instance, calls for a blend of ground chuck, brisket and lamb for moist, juicy results.

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Food Network Dads’ Best Recipes: Bobby, Guy, Alton and More

by in Holidays, Recipes, June 18th, 2016

Chicken ParmigianaIf your dad likes to cook, odds are you have a favorite recipe that you beg him to make you time and time again, even if you left the nest long ago. When the dads in our very own Food Network family aren’t cooking on TV or in restaurants, you might find them at home cooking for their own families. This Father’s Day, to show some love for the dads of Food Network, we’re running down the line of their most-beloved recipes ever.

Bobby Flay has always been known for his love of bold spices and smoky heat, but when the Food Network star and his daughter, Sophie, cooked together onscreen earlier this year, the menu was more along the lines of chocolate chip pancakes and pasta. Treat your own dad to one of Bobby’s highest-rated recipes, Chicken Parmigiana (pictured above), and be sure to check out his fleet of fan-favorite dishes, which is jam-packed with his signature flavor profiles — and then some.

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10 Recipes That Prove Zucchini Is Actually a Magic Vegetable

by in Recipes, June 16th, 2016

Zucchini Parmesan CrispsThere are a lot of one-trick ponies out there, but let’s just start by saying zucchini is not one of them. In fact, we can’t help but think of this versatile, in-season squash as a seriously magical ingredient. It can fill many roles, taking the place of potatoes, bananas, chicken and more. Don’t believe us? Go on and see. Zucchini is capable of countless feats; these 10 recipes are just the start.

1. Slice, bread and lightly fry zucchini into this Zucchini Parmesan Crisps (pictured above).

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6 Star-Spangled Red, White and Blue Recipes Tailor-Made for Flag Day

by in Holidays, Recipes, June 12th, 2016

Flag CakeJune 14 marks the United Sates’ adoption of the star-spangled flag in 1777. Around here, we’re celebrating the beloved emblem of the red, white and blue the only way we know how: with food! Run down the line of our favorite starred-and-striped creations in honor of Flag Day (and maybe keep a few ideas in your back pocket for when 4th of July rolls around).

Studded with red and blue berries and decorated just like the American flag, Food Network Kitchen’s very own Flag Cake (pictured above) is patriotic through and through — even on the inside, which is flecked with red and blue sprinkles.

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8 Ways to Be in Awe of Slaw

by in Recipes, June 9th, 2016

Tangy Coleslaw with Smoked Corn and Lime DressingA simple side of coleslaw might not look like something special, but we’ve learned — from summer after summer of piling it onto our plates and sandwiches — that a good slaw is so much more than a store-bought bag of shredded cabbage. It adds crunch; it brings on tang; it is the most refreshing, invigorating bite on any summer plate. And we’ve got just the recipes to make you appreciate it anew, each in its own way.

Make It Smoky

Kelsey Nixon’s Tangy Coleslaw with Smoked Corn and Lime Dressing fits right into the barbecue. You start by smoking ears of fresh corn for a real taste of the backyard barbecue, before combining the kernels with fresh ingredients like red and purple cabbage, bell peppers and jalapeno, plus a tangy honey-lime vinaigrette.

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9 Totally Random Foods You Had No Idea You Could Grill

by in Recipes, June 8th, 2016

Healthy Grilled Peach Crisp Foil PacksHot dogs and burgers and steaks galore aren’t the only fare that can (and should) get the fire-kissed treatment. It turns out that there are all sorts of unexpected foods that are totally and completely awesome cooked on the grill. Trust us: Fire them up once and you might never take ‘em without char marks again.

Peach Crisp

A classic fruit crisp is a summer mainstay, but the go-to recipes involve turning on the oven — and heating up your entire house in the process. Eliminate the problem by doing dessert up on the grill instead. These Healthy Grilled Peach Crisp Foil Packs cut out the baking for a simple, lower-fat crisp that is summer through and through.

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