by Marisa McClellan in Entertaining, Family, November 1st, 2013
by Marisa McClellan in Entertaining, In Season, September 27th, 2013
In the last few years, the bulk of my friends have become parents. It has been a joy to watch these dear people grow families and to see their once-tiny, squawking babes turn into little humans with preferences and desires.
One thing I’ve learned is that once kids enter the picture in your social circle, it becomes a whole lot harder to throw a traditional dinner party. And so, I stopped having them. Instead I started inviting people over for more casual gatherings and welcomed their children.
In the process, I’ve become a connoisseur of meals that allow you to cook once and satisfy everyone. Burrito bars are one good option, because they allow for mixing, matching and liberal applications of hot sauce for the parents.
Before you start cooking, read these tips
by Lauren Miyashiro in Entertaining, Recipes, September 18th, 2013
Though I adore the strawberries, plums and peaches of summer, by the time fall rolls around each year, I am ready for apples. To me, they are a sign of cooler weather, cozy evenings and a slightly slower pace of life.
When they’re in season, I often buy apples by the half bushel. One of my favorite local orchards offers an amazing deal at our Sunday farmers market. You can fill up an entire crate of apples for $20. It means that they’re able to move a mountain of apples and I feel like I’m getting a bargain. The only trouble is that I then have 20+ pounds of apples to eat, use and preserve.
And so, I get to sorting and cooking. I fill up one whole crisper drawer with the best-looking apples for eating whole or slicing to dip in peanut butter (that is one of my all-time favorite snacks). I make applesauce, apple butter and little jars of honey-colored jelly.
Before you start baking, read these tips
by Marisa McClellan in Entertaining, Recipes, August 30th, 2013
I used to be indifferent to football. These days, however, you can find me sporting an Eli Manning jersey and checking stats for my Fantasy team. Perhaps dating a diehard Giants fan and living with two guys has influenced my change of heart. But really, I think it’s the food that won me over. There’s an unspoken rule that all food eaten on Sunday should be of the comfort food variety, and I’m OK with that. An excuse to eat nachos, wings and brownies? Count me in.
For a recent Sunday night game, I made cinnamon-sugar soft pretzels. Chewy, with a slight crunch from the buttery sugar coating, they tasted just like the famous ones that tempt you at malls and airports — and they smelled equally amazing. Even after a quarter filled with fumbles and turnovers, my frustrated friends couldn’t help but be giddy while my pretzels baked in the oven.
by Allison Milam in Entertaining, In Season, July 10th, 2013
The impending Labor Day holiday means that summer is rapidly drawing to a close. All across the country, people are starting to shift into their back-to-school and work routines. There’s still a little time left before you pack up the citronella candles, however, to squeeze in one more fiesta.
The secret to end-of-season party giving is to keep it super simple. No need for complicated cocktails or loads of decorations. Buy watermelon, corn on the cob and tomatoes. They are at their best right now and need nothing to be delicious.
Tell your guests to bring something to throw on the grill (and make sure you have a couple packages of backup hotdogs, just in case). Put out an easy green salad. And for your single cooked item, make a pot of The Pioneer Woman’s Cowboy Bacon Beans.
Before you start cooking, read these tips
by Marisa McClellan in Entertaining, In Season, July 5th, 2013
A good tomato sauce, a piping hot slice of margherita pizza, the iconic tomato soup — all of these are made possible by the juicy tomato. Tomatoes add richness to any number of home cooked dishes, whether roasted until the skin falls off or stewed into a multipurpose sauce. Though tomatoes have worked their way into our everyday lives, today we’re viewing them from a different angle. When you’re entertaining this summer, showcase the sophisticated side of the tomato, in all of its in-season glory.
As an appetizer, have guests smear Food Network Magazine’s Spicy Tomato Jam and goat cheese on a fresh baguette. Or create mini pizzas for a bite-sized starter. Giada De Laurentiis uses a cookie cutter in her recipe for Pizzette with Gorgonzola, Tomato and Basil, which will disappear the moment they’re set out.
Imagine slicing into Food Network Magazine’s picturesque Heirloom Tomato Pie (pictured above), with its red and yellow hues amplifying any main dish it meets. Or in Food Network Magazine’s savory Tomato Cobbler, fresh dough and a rich tomato filling reach bubbling perfection together in the oven.
Get more tomato recipes from friends and family
by Sarah De Heer in Drinks, Entertaining, June 6th, 2013
Each summer I choose a salad that will become my go-to barbecue and party contribution for the season. One year I spent three months making variations of potato salads (my husband really liked that year). The next time around, I declared that it was to be the summer of slaw and ended up shredding cabbage, carrots, beets and kohlrabi well into the fall. The year I got married, I was all about quinoa salads.
I find that I really appreciate having a particular genre of salad to work with each year, as it gives me some structure (always a good thing in a busy life), but also allows me to explore the many different varieties that each kind of salad embodies. There’s a great deal of pleasure in trying on different combinations and seeing how the various flavors mix and marry.
Recently I decided that the summer of 2013 is going to be all about panzanella. This is a traditional Italian salad that stars cubes of toasted stale bread and often features tomatoes and a variety of other crunchy, savory things. It can be made with grilled vegetables, sweet potatoes and even chicken or tofu (I do love a salad that can become a full meal).
Before you start cooking, read these tips
by Catherine McCord in Entertaining, June 4th, 2013
Popsicles: They’re nostalgic treats that put a smile on any kids face and while adults can enjoy them, too, it’s just not the same. This summer, Food Network Kitchens is changing that with a recipe that brings the two best parts of summer together: cocktails and ice pops. Learn how to make these tasty, spirited and eye-catching Bourbon Pops — serve them to adults at your next barbecue and watch their eyes light up just like the good ol’ days.
Find out what you’ll need to create these cold treats by clicking the play button above.
by Marisa McClellan in Entertaining, Recipes, May 31st, 2013
Whether it’s for a bridal shower or a wedding, the perfect gift is as fulfilling for the bride as it can be for you. But as we embark on the big wedding season of the year, there’s an endless amount of items to choose from when looking for a gift you know the bride and groom will use in their kitchen.
One of my favorites to give is a spoon and spatula bouquet. Wrapped up in lots of beautiful ribbons, you can turn a really fun idea into tons of well-priced utensils the newly married couple can enjoy using to cook meal after meal for a lifetime.
Make your own now
by Food Network Magazine in Entertaining, Food Network Magazine, May 27th, 2013
I learned to make basic vinaigrettes when I was in my early 20s. It was my first summer in Philadelphia and I was living alone in my grandmother’s old apartment. She had always been more of an entertainer than a cook, so my inherited kitchen featured every kind of cocktail glass, but not much in the way of durable cookware.
Her library of cookbooks was equally paltry. There was a community cookbook compiled to raise funds for the Philadelphia Orchestra, a coffee table tome from local celebrity chef Georges Perrier and a copy of the The Frog Commissary Cookbook (the Frog and the Commissary had been a pair of innovative Philly restaurants in the ’70s and ’80s that my grandmother had loved).
I found that I never had much use for those first two volumes, but Frog Commissary rapidly became my cooking primer. I turned to it at least once a week for guidance on soups, salads, muffins and desserts. I was most drawn to the 15 pages of vinaigrettes and dressings because the recipes were written clearly and gave me nearly endless options for improving my salads. I learned how to make a basic vinaigrette and how to enhance it with herbs, spices and aromatics. Eleven years later, the things I absorbed from that book stay with me.
Before you start prepping, read these tips
We think this cookout idea is a stroke of genius. Serve condiments in new mini paint pails (foodsafe), with pastry brushes for spreading (pails, $4 each, containerstore.com; brushes, $3 each, norprowebstore.com). The brushes give you better coverage than a typical squeeze bottle — all the more reason to step up your condiments, too: Try our homemade ketchup.
(Photograph by Kang Kim)