All Posts In In Season

12 Ways to Enjoy Strawberries All Summer Long

by in In Season, Recipes, June 21st, 2017

Strawberry-Lime Stuffed CupcakesSummer means tons of fresh fruits and vegetables showing up at the grocery stores and farmers markets, but if we’re totally honest, strawberries make us giddy for the season and gets our creative cooking juices flowing. While frozen strawberries keep our cravings at bay throughout the year, there are some things that are just better with super-sweet fresh strawberries. Take a look at some tasty ways to get your fill while strawberries are in season.

Strawberry-Stuffed Cupcakes (pictured above)
They look like standard cupcakes from the outside, but take a bite and you’ll be surprised with a mouthful of strawberry baked right in! Read more

On the Longest Day of the Year, Achieve All of Your Food Goals

by in In Season, Recipes, June 21st, 2017

It’s here, folks — the season in which everything is a little bit brighter, life is a little bit breezier and the days are a little bit lighter. And to celebrate today’s extended hours of sunlight (woo-hoo!), we suggest you make some recipes that are just as festive as you feel today. These dishes are what your taste buds (and Instagram) were made for. And yes, we’re totally on board with a day that starts with a sundae and ends with shortcake.

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Desserts that Food Network Staffers Can’t Wait to Make this Summer

by in In Season, Recipes, June 15th, 2017

Strawberry SorbetSummer means trips to the beach, picnics, barbecues, family vacations and spending time outside. For us at Food Network it also means whipping up seasonal favorites, like cobblers and shortcakes, and experimenting with new recipes that we’re super excited to try out. Read on to see which desserts Food Network staffers can’t wait to make this summer.

I can never have enough strawberries, so when summer rolls around and they’re in season, I stock up and mostly eat them fresh, but I can’t say no to a strawberry sorbet either.
— Juliann Tang, Director, Digital Partnerships and Strategy
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1 Mom’s Grab-and-Go List for Packing a Family Picnic

by in Family, In Season, Recipes, June 9th, 2017

Roast Beef SandwichesOne of my kids’ favorite summer dinners has less to do with the meal itself and everything about the location: outside. At least once a week we’ll pack up a big picnic for dinner in the great outdoors — our own backyard most of the time, to be honest. kids load up a wagon full of fixings, and we head out to the nearest shady spot. To make it easier (because a less stressed-out mom always translates into more fun for everyone), I’ve got it down to a science.

What to Bring

The trick to packing a picnic is bringing just enough essentials without hauling your whole kitchen outside. My seven must-haves:

1.     A blanket, if you’re sitting on the grass
2.     Cups and a pitcher of water (or water bottles, which work better for small kids who will likely/probably/certainly spill their cups)
3.     Beer or wine (optional for adults, but don’t forget an opener!)
4.     2 wet rags (picnics are ALWAYS sticky, and regular napkins don’t stand a chance)
5.     Forks (try not to serve anything that requires more than one utensil)
6.     Serving spoon for the salad
7.     Plates (I love those cafeteria-style trays for the kids. They’re harder to flip over plus there’s a spot for a water bottle.)

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Welcome, Rosé Season: It’s Officially Time to Drink Pink Wine

by in Drinks, In Season, June 9th, 2017

The New FroseYou know those “rules” about not wearing white pants after Labor Day and waiting 30 minutes after eating to swim? Yeah, we tend to avoid those rules. The same goes for rosé wine. Yes, it’s definitely more enjoyable to sip this pink wine in the summer, while sunning ourselves on a patio somewhere, but to be honest, we’ve been known to drink rosé on the couch in the winter every once in a while too. But now that summer it actually is summer (well, almost) and we’ll be finding ourselves on a lot more patios in the coming days, we’re moving into an all-rosé-all-the-time phases. Beyond popping the cork on a cool, crisp bottle and drinking rosé straight-up, we plan to celebrate tomorrow’s National Rosé Day holiday and all our summer sun sessions with these four pink eats and drinks.

The New Frose (pictured above)
Break out the ice cream maker, but think beyond ice cream. Here a bottle of rosé and strawberries are churned together to make a frosty, slushy sipper.

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Take 5: Italian-Inspired Dishes for Summer

by in In Season, Recipes, May 21st, 2017

Antipasto SaladA few days of nice weather in a row have us dreaming about lazy summer dinners. But then we snap back to reality and realize that, between camp, sports and work, summer weeknights are just as hectic as the rest of the year. These quick, Italian-style meals will inspire your dinners all season long.

Antipasto Salad (above)

Giada turns pasta salad into a full meal with the addition of antipasto staples like salami, smoked turkey and provolone cheese.
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Raiders of the Lost Chicken

by in In Season, Restaurants, May 13th, 2017

Chef Antoine Westermann Chicken is simple, right? You can take a breast, thigh or drumstick and grill, saute, poach or fry it for an everyday meal. If you want to be healthy, you buy organic or free-range, but we are all guilty of grabbing the generic package of on-sale chicken breasts at the grocery store in a pinch. Did you know, though, that the chicken you eat today is nothing like the chicken your grandparents ate? Read more

6 Recipes That Will Get Your Kids Excited About Spring Produce

by in In Season, Recipes, May 11th, 2017

Buying and preparing in-season produce is part and parcel of maintaining a balanced diet, but it’s much easier to eat nutritiously when the whole family is on board. In a world full of boxed mac and cheese and freezer-friendly dinners, we can understand why packaged or prepared foods are a reliable fallback. But we’re hopeful that the right seasonings and preparation methods can turn spinach, carrots, asparagus and more into healthy homemade dishes for the whole family to enjoy. Here are six recipes that incorporate spring produce in ways that will appeal to even the pickiest eaters.

Carrot Mac and Cheese
We’ve never known a kid to turn down mac and cheese, so in our eyes, it’s the perfect dish for camouflaging vegetables! You can get really sneaky with it by mixing pureed carrots in with your family’s favorite recipe: Before baking, just stir in one tablespoon of carrot puree for every serving of mac. Not only does it fortify the dish with an extra serving of vegetables, it also lends a beautiful boost of color.

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Orange Delights: 6 Carrot-Centered Side Dishes

by in In Season, Recipes, April 27th, 2017

Carrots are in-season (now and for nearly the rest of the year) and it’s time to give these bright-orange beauties a real spot on the dinner table. We might be used to mincing and dicing carrots into oblivion for use in fried rice or shepherd’s pie, but they can be the star in a stellar side dish, best prepared simply to enhance their sweet, earthy flavor.

Steamed Carrots with Lemon-Dill Vinaigrette
Forget about dicing or shredding. Left in their full-form glory, these sophisticated knife-and-fork carrots are steamed until tender and dressed with a sweet and tangy sauce of honey, lemon, Dijon mustard and red wine vinegar.

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Geoffrey Zakarian’s Best Garden-Fresh Recipes for Spring

by in Food Network Chef, In Season, Recipes, April 24th, 2017

Now that we’re squarely in the middle of spring, it’s time to step things up in the kitchen. Our inspiration for this round is none other than Iron Chef Geoffrey Zakarian. As many of GZ’s recipes show, it can be easy and worthwhile to incorporate seasonal ingredients in your cooking, like peas and rhubarb, and elevate dishes with pantry essentials. Here are 6 dishes to add to your repertoire this season.

Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce

GZ adds layers of flavor to the pork chops throughout the cooking process, seasoning with coriander and cumin, basting the pork chops in butter with garlic and tarragon, and serving with a mustard sauce. Radishes, peas and dill add a fresh element to the dish.

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