by Elizabeth Brownfield in In Season, August 30th, 2016
by Emily Lee in In Season, Product Reviews, August 14th, 2016
Peaches, berries, corn, zucchini…our favorite flavors of summer are oh-so-fleeting. Find the best ways to carry them into fall and beyond with these techniques for preserving, freezing, pickling and more.
Nothing tastes as good as a peach, raspberry or squash picked at the height of its season. Plus, that’s generally when produce is at its cheapest too. So it’s worth a little prep work to have frozen summer produce to use in cooler months.
Start by washing and thoroughly drying fruit. Berries can be frozen whole, but you’ll want to slice and remove the pit of peaches, nectarines, plums and other stone fruits. Once the fruit is cleaned and prepped, place it on a parchment-lined baking sheet in a single layer so the pieces aren’t touching, and cover loosely with plastic wrap. Freeze until solid (a few hours, or overnight), and then transfer to a freezer bag. (Yes, you could skip this last step and throw all your sliced peaches into one big bag, but then it would freeze together into a big brick instead of individual pieces.) Read more
by Lauren Piro in In Season, Recipes, August 13th, 2016
Photo courtesy of Hero Images/Getty Images
Who else remembers the sheer unadulterated pleasure of scoring a treat from the ice cream truck? How about the excitement upon first hearing the telltale jingle in the distance, the race to form a line, and the dizzying menu of seemingly endless choices plastered on the door? Snow cones, firecrackers, ice cream-cookie sandwiches … the list went on and on. The treats weren’t gourmet; they weren’t sourced from organic, free-range dairy. But they sure hit the spot. Every. Single. Time. Even if its been years since you last tasted or even thought about your favorite flavor from yesteryear, the mere crinkle of an ice pop wrapper is likely to transport you back to simpler, more-carefree days. Read on to find out which of the classics made our all-time favorites list.
by Katie Workman in In Season, Recipes, August 12th, 2016
We’re just gonna say it: Fall is on the way, people. And it’s not that we don’t love fall — there are few among us who don’t applaud the return of pumpkin season. But we just want to make sure you enjoy as much of summer’s bounty as you can. Make these vibrant recipes before it’s too late to get the really good stuff.
Heirloom Tomato Pie (above)
The colorful tomatoes that fill farm stands are truly one of summer’s greatest gifts. Enjoy their beauty and wonderful, sweet flavor by making heirlooms the star of a savory pie from Food Network Magazine.
by Foodlets in In Season, Shows, August 7th, 2016
These aren’t necessarily unfamiliar vegetables that you don’t know how to prepare, like kohlrabi or rutabagas … but summer squash arrive in full force, bursting from the garden by the dozen, heaped in piles at the farmers market, heavy in your CSA box at the end of the summer. How to use it all and not feel the repetition of only a few dishes?
by Sara Levine in In Season, Recipes, August 5th, 2016
I don’t know about you, but I don’t get the hype about cooking outside in the summer. It’s hot outside. That officially makes it the last place I want to be, except if the other choice is in front of a flaming grill. No, sir. When the weather heats up, I say, take it inside and let the sweet AC work its magic. That brings me to another appliance I have all kinds of love for: my oven. These are my favorite ways to enjoy all those fresh summer vegetables without sweating it out in the process. And if your oven tends to heat your house up? Roast up one of these dishes in the morning, before the sun has a chance to sizzle — that way your home will be cooler come dinnertime.
Leave it to Ina Garten to elevate simple zucchini to a decadent dish. With 364 reviews and a 5-star rating (not to mention the promise of fresh breadcrumbs and all that melted Gruyère), this one’s officially on my summer food bucket list.
by Katie Workman in In Season, Recipes, August 4th, 2016
A couple of summers ago, zucchini noodles, aka “zoodles,” became the go-to answer to the perennial seasonal quandary: What do I do with the pounds and pounds of zucchini in my garden/CSA share/farmers market haul? Now that the spiralizer has established itself as a must-have kitchen tool the question becomes: What new variations can I make so I never tire of zucchini noodles?
Never fear, we have answers. Just as one can never (never!) have too much pasta in life, the same can be true for zucchini noodles in season. Here at Food Network, everyone is getting in on the zucchini-noodle game and putting their own spin on it — and if you don’t have a spiralizer, a vegetable peeler works in a pinch. Check out these ways to maximize your zoodle game for the rest of the summer.
by Emily Lee in In Season, August 2nd, 2016
Peaches aren’t exactly a mystery fruit. The pleasure of eating a ripe summer peach out of hand can’t be overstated. But when they are in season and you’ve got more stone fruit than you know what to do with, you’ll want to figure out how to include them in every meal, in every course. Read more
by Nora Horvath in In Season, Recipes, July 25th, 2016
Photo: jatrax/Getty Images
Part of what makes summer so dreamy is the fleeting harvest period for sweet, plump berries. Come winter, all we’re left with are memories of the fruity, bubbling-hot pies that lined our picnic tabletops just a few short months ago. Needless to say, we’re getting our fill of the season’s gems while the opportunity lasts. We’re also branching into new territory, moving beyond basic strawberries and blueberries, and we’re liking what we’re finding: Earthy marionberries, tangy tayberries, tart gooseberries and other whimsically-named fruits that you maybe haven’t tried yet but will instantly change the way you approach summer meals once you have a taste. We can’t guarantee you’ll see them in your local grocery store, but these five uncommon summer berries are worth searching high and low to find.
A native Oregonian, this plump summer jewel is a cross between two different varieties of blackberry and is often referred to as the “Cabernet of Blackberries” for its rich flavor. If you live outside of the Pacific Northwest, you may have a hard time getting your hands on marionberries. But when you do, your first move should be to make a pie, crumble or fresh batch of scones.
by Katie Workman in In Season, Recipes, July 24th, 2016
We’re all about peach cobblers and peach pies in the summer, but if all you’re making with this juicy fruit is dessert, you’re seriously missing out. Peaches are at their peak of juicy sweetness for just a short time in the summer, and it’s best to make the most of those glorious days. Read more
Swiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it’s great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.
Chard always has green leaves, but the stalks can be a variety of colors. Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately. If the stems are thin and tender, this step can be skipped.