by Melissa d'Arabian in Food Network Chef, In Season, June 23rd, 2016
by Katie Workman in In Season, Recipes, June 11th, 2016
Summer is in full swing, and that means most of us are firing up that backyard grill. If you are shying away from grilling, or just want a refresher course on the basics of grilling, then keep reading. Here are my top 10 tips for excellent summer grilling.
1. Start with a clean grill. Don’t let last night’s salmon skin impart a fishy-char flavor to tonight’s chicken breasts. Use a sturdy metal brush to clean off the grates in between uses. (This is easiest when the grill is hot.)
2. Don’t move the food around. In general, the fewer times you flip something, the better (once is ideal for most meats). If the meat is stuck to the grill, let it cook more — it will unstick itself when it’s ready for flipping.
by Maria Russo in In Season, Recipes, Shows, June 11th, 2016
Rhubarb, a classic produce variety of spring and early summer, is a vegetable that often gets cooked as though it were a fruit. Its long, crisp stalks look a lot like reddish-pinkish-purplish celery. They are quite tart; often some sort of sweetener is adding in the cooking process, especially when rhubarb is used in dessert recipes. Its nickname is the “pie plant,” since it so often ends up as a pie filling — or crisp or cobbler — sometimes along with a sweeter fruit, like strawberries or raspberries. Rhubarb can also be made into jam or compote to be canned.
Rhubarb is sold in bunches, or sometimes as individual stalks. Choose fresh, crisp stalks with good color and no blemishes, then trim the tops and bottoms and peel off any noticeably stringy bits. If any leaves are attached, throw them out — they have a high level of natural toxins and should not be eaten. Rhubarb can be stored in the fridge for up to five days, wrapped in plastic.
by Katie Workman in In Season, May 29th, 2016
Just as those in Northern cities and states lay claim to different styles of pizza, hot dogs and clam chowder, many in the South have passionate ideas for what barbecue sauce should be. Sweet, smoky, tangy, sticky, crimson and white — there’s no shortage of flavors, looks and textures when it comes to creating the ultimate meat accompaniment. On this morning’s all-new episode of The Kitchen, the co-hosts broke down barbecue sauces by region, looking at the signature elements of each — and sharing how simple it is to make them all at home, no matter where you live. Read on below for four of the most-common ‘cue sauces, then tell us in the comments which is your favorite.
Sweet and Sticky BBQ Sauce (Kansas City Style)
Featuring a base of ketchup, molasses and brown sugar, this thick sauce is indeed packed with sugar, but the sweetness is hardly overwhelming. The key is balancing those ingredients with a splash of tangy apple cider vinegar and the umami-like funk of Worcestershire sauce for well-rounded results.
by Emily Lee in In Season, Product Reviews, May 15th, 2016
If there is a niche vegetable that garners more controversial attention from the foodie set, it would be hard to name. Still cool? Yesterday’s news? Please. Read more
by Katie Workman in In Season, Recipes, May 15th, 2016
The long-awaited season of alfresco dining has finally returned, and the last thing we want to see when we open our picnic baskets is a cracked pie or a leaky bowl of coleslaw. A sturdy carrier is our greatest ally when preparing for an outdoor feast, and luckily, there are plenty of dependable totes, bowls and baskets designed to get your precious cargo to the park in one piece. Here are a few trusted picnicking sidekicks that are worth investing in this summer.
by Regan Burns in In Season, Recipes, May 8th, 2016
If you believe that cooking beets (sometimes called beetroots) at home is a messy and intimidating undertaking, you are not alone. But they are so wonderfully sweet and versatile, and have such a luxurious, silky texture that it’s worth giving them a second look. Plus, they’re actually easy to prepare. Read more
by Katie Workman in In Season, Recipes, April 23rd, 2016
We’re edging into strawberry season, which means that in warmer parts of the country those fragrant, ruby-hued berries are popping up at the farmers markets, and pick-your-own operations are finally open for business. In cooler areas, we’re relying on supermarket berries for now, but even those are flavorful and juicy at this time of year.
by Sara Levine in In Season, Recipes, April 20th, 2016
Leeks are a member of the Allium family, which is essentially the onion family, and can really be used in any way that you would use an onion, which is lots of ways. Their flavor is slightly milder than that of a typical onion. They look like oversized scallions or green onions, long and cylindrical, and they should be firm, with nice taut layers.
They are available in the fall and the spring, with the spring leeks being smaller and more mildly flavored. The dark green tops are very fibrous and tough, and can be used to flavor stocks, but it’s the light green and white parts that are best for eating. Leeks can be eaten raw or cooked, and featured as a vegetable in their own right (which is more common in European cooking) or as a supporting aromatic.
by Maria Russo in In Season, Recipes, April 14th, 2016
When asparagus first appears at farmers markets in late March, we get a little overeager. Sure, the bright-green stalks can be found in supermarkets year-round, but in-season asparagus is a completely different vegetable when it comes to both flavor and texture. Nothing screams spring like crisp, sweet asparagus at its peak. Here are nine ways to ensure that you won’t get tired of it all season long.
If you’re like us and are just about ready to dance down the streets and proclaim your excitement over spring’s long-awaited arrival, you need to celebrate by taking advantage of the best parts of spring — and, of course, that means the bounty of seasonal produce. In Italian, primavera means “spring,” and the classic dish of pasta primavera brings together the bounty of in-season veggies in a single light, bright dinner that’s ideal for longer days and warmer nights. Read on below to check out our favorite takes on this tried-and-true staple.
Giada De Laurentiis’ Pasta Primavera
With nearly 400 fan reviews and a 5-star rating, Giada’s go-to recipe is a good place to start if you’re new to the primavera party. She lets the sweetness of the roasted carrots, zucchini and bell peppers shine in her no-sauce sauce, which is made just before serving as the hot noodles get tossed with the tender veggies and a generous splash of the cooking liquid.