All Posts In Holidays

Liquid Gold: Regional BBQ Sauces

by in Food Network Magazine, Holidays, May 22nd, 2012

Memphis-Style Barbecue Sauce

Upgrade your barbecue sauce with help from six legendary pit masters.

Memphis-Style Barbecue Sauce (pictured above)
Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks the pork ribs over oak charcoal briquettes, bastes them with a mix of vinegar and water, and seasons them with a paprika-heavy spice blend before serving with the sauce on the side. “Our sauce is not too heavy,” he says. “I like the little mustard and vinegar bite.” The recipe is a long-held family secret, but chefs in Food Network Kitchens ordered a few bottles and reverse-engineered the recipe.

Get more regional BBQ sauces

American Macaroni Salad — Meatless Monday

by in Holidays, Recipes, May 21st, 2012


Ready to eat in just 30 minutes, Food Network Kitchens’ creamy, vegetable-packed pasta salad (pictured above) is a no-fuss addition to your Memorial Day menu. This naturally meatless bowl boasts fresh parsley, crunchy celery and a touch of red onion and is tossed with a smooth mayonnaise-dry mustard-sour cream dressing. Easy to store, pack and serve, this traditional side dish is a must-have at holiday picnics or any other gathering.

If you’re hosting a backyard cookout or weekend get-together, complete your spread with Dave Lieberman’s grilled Veggie Skewers, strung with colorful bell peppers, fresh zucchini, squash and more. Before skewering, Dave marinates the vegetables in a simple olive oil-garlic mixture, allowing them to adopt that rich, bold flavor.

Get the recipe: American Macaroni Salad

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Best 5 Mother’s Day Recipes

by in Holidays, Recipes, May 12th, 2012


If you still haven’t gotten Mom a gift for Mother’s Day, it’s not too late to wow her with a loving, thoughtful present: a home-cooked meal. We’ve rounded up an entire day’s worth of Mom-approved eats and drinks, including fluffy waffles, citrus-shrimp pasta and a cool peach cocktail, so you can show her just how much you care. Check out Food Network’s top five Mother’s Day recipes below and tell us what you’re making for your mom this weekend.

5. Chocolate Waffles – Top Food Network Magazine’s cocoa-laced waffles with deliciously sweet chocolate syrup, fresh berries or a dusting of confectioners’ sugar to complete this breakfast treat.

4. Pasta Salad With Poached Shrimp and Lemon-Dill Dressing – Ready to eat in just 25 quick minutes, this in-season pasta plate features bright grape tomatoes and cucumbers, and it’s tossed with a zesty herb dressing.

Get the top three recipes

A Mother’s Day Simple Soirée

by in Entertaining, Holidays, May 11th, 2012

blueberry raspberry muffins
It goes without saying that Mother’s Day is always a fun day in our house. Instead of giving her gifts every year, I like to cook up a big delicious brunch so we can all lay around the house, eat great food and relax. It’s something we do quite well.

My mom is also quite the picky eater, so I have to tailor my menu to fit her palate. One thing that I can never go wrong with is any kind of baked goods. We have a sweet tooth in my family and these Blueberry Muffins that I’ve adapted from Alton Brown are always a hit.

I brightened them up with lemon zest and raspberries, and then whipped up the most addictive Chantilly Cream. Heavy whipping cream, powdered sugar and a vanilla bean is a match made in heaven.

These blueberry-raspberry muffins topped with Chantilly Cream are the perfect way to show your mom some love this Mother’s Day. Happy Mother’s Day to all you wonderful mothers out there, and thanks to my mom for being so amazing.

Get the recipe for Blueberry-Raspberry Muffins

Reinvented: Deviled Eggs 5 Ways for Mother’s Day

by in Holidays, Recipes, May 9th, 2012

deviled eggs 5 ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

To us, deviled eggs are the perfect party food.  Not only are the majority of the ingredients already in your refrigerator and pantry, they cook up fast and they’re crowd-pleasers.

Start with the classic, then experiment

A Cinco de Mayo Simple Soirée

by in Drinks, Holidays, May 4th, 2012

margarita and sangria for cinco de mayo
Cinco de Mayo is my favorite food holiday. I know I probably say that for every food-related holiday, but let’s be honest — Cinco de Mayo really is the best.

Growing up in Arizona meant a few things. The most important one is that you absolutely must throw a giant Cinco de Mayo party every single year regardless of what day of the week the holiday falls on. We Arizonans take our Cinco de Mayo parties pretty seriously, too. There is never a shortage of freshly made margaritas or sangria and there is always guacamole.

This year I’m going to be in Los Angeles for the holiday and while L.A. is all well and good, there is really nothing like being home in Tucson for a fun fiesta. But never fear, I’m still going all out for Cinco de Mayo this year. These two cocktails will be making an appearance for my fiesta and you should absolutely make them, too. Based loosely on two cocktail recipes from a few of my favorite Food Network stars, I’ll be whipping up a jalapeno-infused margarita and a strawberry raspberry sangria.

Get my variations

Derby Day for the Kiddies: Virgin Mint Juleps

by in Drinks, Holidays, May 4th, 2012

derby daySince Derby Day traditionally happens in the beginning of May, I always associate it with the beginning of summer. Is it because the horse race is affectionately referred to as “the most exciting two minutes in sports?” No, it’s because I love so many of the traditions that come with it. I love that the winner is presented with a “blanket” of 554 roses. I love fiddling with a version of “burgoo,” a beef and pork stew traditionally served on this day. Burgoo is one of those recipes that can be left open to interpretation. It is traditionally made with whatever meats (beef or pork) and vegetables (lima beans, corn or okra) are available. My best results came from braising some cubed-up brisket and stirring in some corn, fava beans and peas to give it that touch of spring. With all this cooking, a cooling drink seems only fitting. The mint julep happens to be one of my favorites. It reminds me of a snow cone, the fruity, icy cone I used to get from ice cream trucks as a kid. This provides a fun drink for kids instead of a more traditional Shirley Temple.

Get the recipe

Bobby’s Chips and Guacamole — The New Girl

by in Holidays, Recipes, May 3rd, 2012

bobby flay chips and guacamole
While guacamole is an obvious choice for Cinco de Mayo, it’s also a tasty one. It’s simple to prepare, fresh in flavor and loved by all. Sure, it’s the safe choice, but ultimately you want to make something that your guests will enjoy, not fear.

I’m a minimalist when it comes to guacamole — because avocados are naturally creamy and indulgent, simpler is better in my book. Bobby’s recipe is foolproof and includes only four extra ingredients: red onion, fresh jalapeño, lime and cilantro. Just chop, mash, squeeze and in 10 minutes, you’ve got the perfect party dip. The diced onion adds texture to the velvety avocado and the jalapeño brings a touch of heat and warmth. The MVI (Most Valuable Ingredient) of the dish, however, is the lime. It makes each bite refreshing and bright and will keep your guests digging in for more.

Tips to consider before making these recipes:

Reinvented: Salsa 5 Ways for Cinco de Mayo

by in Holidays, Recipes, May 1st, 2012

salsa 5 different ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

Sometimes a basic pico de gallo isn’t enough. Check out these four spins on the classic.

Click here for salsa recipes

Fish Tacos — The Weekender

by in Holidays, Recipes, April 27th, 2012

fish tacos
I have a dear friend who loves to perfect recipes. While I’m content to try something once and then move on to the next cooking project, Cindy will make a dish over and over again until she’s absolutely nailed it. Her pursuit of excellent food has benefited me many times over in the years I’ve known her, because I’ve often been one of her food testers.

There was a spaghetti Bolognese year, a winter of beef stew and a six-month stint during which she served a lot of cioppino. My very favorite was the summer when she was trying to make the perfect fish taco.

My sister and I were at her house the night she declared the winning fish taco. Served in warm corn tortillas, the fish was lightly breaded and fried and topped with a quick coleslaw and a spicy, creamy sauce. There were slivers of avocados for garnish and limes for a hint of acid. Whenever I eat fish tacos, I remember that warm night in her back garden.

Though I love fish tacos, I rarely end up making them at home, because of the frying step. My kitchen has no range hood, just a feeble exhaust fan that helps spread greasy splatter all over my cabinets. Recently, someone pointed me to Bobby Flay’s recipe for Fish Tacos, which has you grill the fish instead of frying it. I had to try it.

Before you marinate the fish, here are a few things you should know:

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