All Posts In In Season

Summer Fest: Cucumber Recipes

by in In Season, Recipes, July 20th, 2011

cucumber gimlet
It’s week three of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into eggplants and peaches. This week we’re getting creative with cucumbers.

Water-rich and crunchy cukes are the perfect cool-down veggie for hot days. We’ve seen them in salads all year long but with summer’s best in season right now, you can use them in pretty much every part of your meal.

Start with Sandra’s five-ingredient Cucumber Yogurt Dip that marinates cucumbers in sour cream, yogurt and Greek seasonings.  Serve it with pita chips or, yes, more cucumber slices. You can also try Aarti’s Indian-inspired version with fresh mint and make Cucumber Raita.

Browse more cucumber recipes »

Summer Fest: Peach Recipes

by in In Season, Recipes, July 6th, 2011

peach cobbler
Week two of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. Recently, we dove into the world of eggplants. Now ready for the spotlight: peaches.

Remember mealy stone-fruit from the supermarket this winter? No longer. That sweet, juicy, drip-down-your-chin peach is back in season.

You can always showcase fresh peaches in a crowd-pleasing Peach Cobbler. Paula has a highly rated (over 1,000 reviews) version that is the perfect ending to any summer feast. Plus, it only requires 15 minutes’ prep so there’s plenty of time for you to mingle with guests.

If you’re not a fan of sharing your dessert, try Alton’s Individual Peach Upside-Down Cakes and you’ll have a ramekin filled with peaches, ginger and buttermilk all to yourself.

Find more peach recipes after the jump »

Summer Fest: Grilled Eggplant Recipes

by in In Season, Recipes, June 22nd, 2011

grilled eggplant and goat cheese salad
summer festWe’re teaming up with food and garden bloggers to host Summer Fest 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today, we’re exploring eggplant.

A quick search on the Internet for eggplant recipes will quickly result in one Parmigiana recipe after another. While I can’t help but love that fried, cheesy dish — especially Alex Guarnaschelli’s version — there are numerous recipes that feature this purple, pear-shaped berry in lighter ways, especially on the grill, which will keep your kitchen cool during the summer months.

Read on for grilled eggplant recipes »

Calling All Bloggers: Summer Fest is About to Begin

by in In Season, June 17th, 2011

summer fest logo

We have to admit we’re highly anticipating this summer’s bounty of fresh fruits and veggies. Last year, FN Dish participated in Summer Fest, a season long franchise where FN editors teamed up with blogs like Steamy Kitchen, A Way to Garden, White on Rice Couple, What’s Gaby Cooking and Pinch My Salt to share tips and recipes about produce like tomatoes, peppers, summer greens, peaches and more.

Now, we’re opening it up to the food community: Next Wednesday, we’ll be launching our second season of Summer Fest on the blog and we want you to be a part of it. Whether you write for a popular food website or you’re the owner of a small food blog, help us spread the word and join our community.

Find out how to participate after the jump »

Spring Fling: Peas

by in In Season, Recipes, June 15th, 2011

english peas
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of artichokes and strawberries. Today, we’re exploring peas.

There are many varieties of pea, all members of the legume family. Some, like the English pea (the common garden pea), are grown to be eaten fresh and removed from their pods. Others, like the snow and sugar snap pea are eaten pod and all. When choosing English peas, make sure they’re bright green and the pods are swollen and firm — stay away from discolored pods.

So you’ve done all the work — shucked the pods and now you have your individual peas. While you’ve probably eaten peas as a side dish or slurped split pea soup, have you tried incorporating them into main dishes? This week, try one of these five-star recipes showcasing this sweet and delicate vegetable.

Five-star recipes after the jump »

Spring Fling: Strawberries

by in In Season, Recipes, June 1st, 2011

strawberries

We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of rhubarb and artichokes — today, we’re exploring strawberries.

Strawberries are the season’s eye catching bounty that so many people wait for — they’re juicy, flavorful and can be eaten plain, roasted, grilled and more. When buying, choose brightly colored, plump berries that still have their green caps attached. Do not wash them until ready to use them, and store (preferably in a single layer on a paper towel) in a moisture-proof container in the refrigerator for two to three days.

While strawberries vary in size, if you see European Alpine strawberries, which are much smaller than American and Chilean varieties, don’t hesitate to pick them up. They are exquisitely sweet and are considered by many to be the “queen of strawberries.”

This week, we’re going beyond chocolate-covered strawberries and strawberry shortcake with these five new recipes for spring and summer:

Breakfast: Giada’s Strawberry Strata

Lunch: Rachael’s Romaine Hearts with Strawberry Balsamic Vinaigrette

Browse our dinner, dessert and drink picks after the jump »

Watermelon Works

by in In Season, Recipes, May 20th, 2011

watermelon
It’s almost summer and high time to take advantage of the season’s most succulent fruit: fresh watermelon. Ruby red, juicy and naturally sweet, this jumbo superfruit can be sliced and diced in a salad, grilled over an open flame or pureed and frozen. Our recipes boast welcomed ease and summer comfort and, best of all, they won’t leave you stressing over a single seed.

Food.com’s recipe for Marinated Grilled Chicken With Watermelon Salsa is an easy summer meal that celebrates the classic flavors of the outdoors.  Herb-Chicken is grilled and served with a heaping scoop of fruit and veggie salsa. Also great atop grilled seafood, this salsa will become a summer staple in your recipe box.

Looking to cool off after a day in the sun? Whip up a batch of Cooking Channel’s recipe for Watermelon Vodka Gazpacho. This chilled soup is packed with watermelon and fresh garden vegetables. No need to reheat this dish, so save some to bring to work tomorrow.

Browse more delicious watermelon recipes »

Spring Fling: Artichokes

by in In Season, Recipes, May 18th, 2011

baby artichokes
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of asparagus and rhubarb — today, we’re exploring artichokes.

An edible thistle, artichokes are one of those veggies that is easiest used from a jar or frozen. But if you’re going to pick one time of year to actually carve into an artichoke, spring is the time to do it, when fresh artichokes are at their peak. Don’t be intimidated by all those leaves and the inedible “choke” hiding inside – just follow the lead of Food Network chefs.

Start with this easy recipe for Steamed Artichokes (in the microwave) from Food Network Magazine, along with their step-by-step guide to cutting up baby artichokes.

Find out how to prep and cook artichokes »

Spring Fling: Rhubarb

by in Holidays, In Season, May 4th, 2011

rhubarb
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of asparagus — today, we’re exploring rhubarb.

Rhubarb is a large reddish, celery-like stalk with large green leaves. Even though rhubarb is commonly paired with strawberries to create tarts, cobblers and pies, this lengthy root is a vegetable. It tends to be tart, needing the addition of ample sweeteners like sugar and additional fruits.

Here’s how to incorporate rhubarb in your Mother’s Day menu »

Spring Fling: Asparagus

by in In Season, Recipes, April 20th, 2011

roasted asparagus bundles
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market.

While asparagus may be available year-round in your local supermarket, it peaks in April, making it ideal to serve on Easter Sunday. Our taste-buds spring into action when asparagus is roasted, sautéed or just stir-fried — each cooking method bringing out a subtle, nutty flavor.

Asparagus recipes for breakfast, lunch and dinner »

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