by Foodlets in Family, In Season, Recipes, June 9th, 2017
by Maria Russo in Drinks, In Season, June 9th, 2017
One 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.)
by Julie Hines in In Season, Recipes, May 21st, 2017
You 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.
by Meaghan Cameron in In Season, Restaurants, May 13th, 2017
A 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.
by Emily Lee in In Season, Recipes, May 11th, 2017
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
by Colleen Park in In Season, Recipes, April 27th, 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.
by Colleen Park in Food Network Chef, In Season, Recipes, April 24th, 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.
by Maria Russo in In Season, 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.
by Colleen Park in Food Network Chef, In Season, Recipes, April 17th, 2017
If you ask me, this is the most-wonderful time of the year. At least as far as produce is concerned, that is. The return of spring brings with it a bounty of fruits and vegetables — now that all that pesky cold weather is (almost) out of the way — which means that it’s high time for all things rhubarb, asparagus, peas and fava beans. I look forward to all of these bright, fresh flavors, especially after a winter in which I ate more than my fair share of ultra-rich stews, baked pastas and roasts. But perhaps nothing gets me more excited than ramps.
Here in New York City, April turns into something of a rampage at the farmers market when these tender stalks make their springtime debut. The quantities are limited, the prices are high and the window in which they’re available is narrow, which means that chefs and enthusiastic home cooks alike are prepared to go all-ramps-all-the-time for the time that they can. It’s standard issue to see them on restaurants’ lists of specials (think pickled ramps, grilled ramps, ramps on a pizza, ramps with pasta — you get the idea), and, of course, the hype is real when cooking ramps at home too.
by Rachel Trujillo in Food Network Chef, In Season, Recipes, April 10th, 2017
In addition to airing out our closets and pantries, spring cleaning also means hitting refresh on our dining habits. Put away your pasta and potatoes and update your menu this season with the best of Valerie Bertinelli’s spring recipes.
Snap Pea, Orange and Radish Salad
Add some vibrancy to your cooking this season with a brightly colored salad featuring seasonal sugar snap peas, sweet oranges, fresh herbs and a crispy bites of prosciutto.
After what was a doozy of a winter, we are pleased to finally welcome spring (and all the yummy produce that follows). By incorporating bright veggies and fruit like asparagus, rhubarb and strawberries, you add layers of flavor to even the simplest dishes — and nobody does that better than the king of Flavortown himself. Read on below to get some of Guy Fieri‘s best-ever recipes for springtime eats.
Tex Wasabi’s Koi Fish Tacos (pictured above)
After marinating flaky cod in a mixture of lime juice and tequila, the fish is coated in coarse breadcrumbs, which means it boasts a crispy crust after a quick deep-fry.