by Ricky Smith in In Season, Recipes, October 7th, 2014
by Melissa d'Arabian in Food Network Chef, In Season, October 4th, 2014
There are very few ingredients that can add to a dish what fresh fennel can add. It’s got a hint of sweetness, a nice crunch and a refreshing flavor. Known for being eaten raw as a palate cleanser at the end of a big Italian meal, it can be prepared or eaten just about any way you can imagine. Take these recipes, for example: roasted fennel in pasta, fennel salad and even a fennel slaw. Try out a few of these and before you know it you’ll be adding fennel into all kinds of things this fall.
Baked Penne with Fennel: When you think of creamy baked pasta, you don’t necessarily think of light flavors. But fennel can add the perfect soft flavor to just about anything — including this creamy baked penne. With pancetta, heavy cream and three different cheeses, the dish definitely benefits from the fennel’s subtle flavor.
by Allison Milam in In Season, October 2nd, 2014
It’s officially apple-picking season (truly officially, as October is National Apple Month), so it seems only right to share some ideas for apples. Everywhere I turn I see photos of friends plucking juicy fruit from trees, placing it in woodsy-looking mini barrels or baskets, destined for cinnamon-y pies or fragrant cobblers. This time of year, I crave the chill of autumn and the warming sip of hot cider. I crave Vermont. I spent four years in Burlington for college and the state has never left my soul. And in Vermont in fall, we picked apples. Now that I live in Southern California, I admit that I feel a bit nostalgic for the postcard-worthy foliage scenes, the smell of fresh maple syrup and the plethora of apples that had us cooking all season long.
If you’ve been apple picking, or even to the grocery store lately (I saw Granny Smiths the other day for .49 cents a pound!), you might well have an apple stock you are looking to use. What to do with ‘dem apples?
by Ricky Smith in In Season, September 27th, 2014
Before you relegate your next head of cauliflower to side dish status once again, reconsider this in-season veggie for its unconventionally substantial uses. From standing proudly as a main dish to acting as your next party-friendly appetizer, cauliflower is capable of some serious dish power. Let us list the ways:
- Buffalo Cauliflower with Blue Cheese Sauce: Even if you’re accustomed to nibbling chicken wings off the bone, think of cauliflower florets as yet another way to get your weekly intake of spicy Buffalo sauce. Dip this healthier game-time alternative into homemade blue cheese sauce for the full package.
by Sara Levine in In Season, Recipes, September 9th, 2014
Even though you can get apples year-round almost everywhere, there’s still something special about your favorite variety popping up at the farmers market when fall comes around. It’s a sign that cooler nights are coming and the best time of the year for comfort food is just around the corner. The obvious first task is to bake a great apple pie — but after that, there’s plenty of time for creativity. Think perfectly roasted chicken with sweet apples, or a fresh apple and kale salad. These recipes will get you on track for endless apple creations so you can take full advantage of the fall produce.
Honey-Mustard Chicken and Apples: There’s always a reason to try a new chicken recipe, especially when it’s simple and you can pop it in the oven. The apples in this help bring out the savory flavors of the skin-on chicken thighs and the onions, while adding a subtly sweet note that is perfect for fall entertaining. But you don’t have to save it for a special occasion — this one is easy enough to be a weeknight meal.
by Sara Levine in How-to, In Season, August 29th, 2014
We’ve barely put away our swimsuits and sunscreen, but baristas at a certain coffee chain are already steaming up their immensely popular fall-flavored drink, the Pumpkin Spice Latte. Inspired by this beloved seasonal beverage, Food Network Kitchen created pumpkin-spiced treats like French toast, sticky buns and muffins, plus a take on the latte that you can make in the comfort of your own kitchen. Sip one any time of year – we won’t judge.
by Jennifer Perillo in In Season, August 27th, 2014
Labor Day weekend marks the unofficial end of summer, and next Tuesday will be a little bit sad even for those of us who are not going back to school. So take full advantage of these last few days and send your summer off on a winning note. If you haven’t made these watermelon tequila shot skewers yet, now’s the time. Eat as much fresh corn and zucchini as you possibly can. Host a last-minute barbecue with tips for super-fast grilling. Or savor summer memories with these nostalgic tastes.
by Allison Milam in In Season, Recipes, August 21st, 2014
Tomatoes get all the love during summer’s peak, and while I do adore them, I really fall for eggplant this time of year. The most common of them are the large deep-purple ones called black beauty, or sometimes globe eggplants. A trip to your local farmers market will reveal the many other varieties that abound — Fairy Tale, Turkish, Japanese and Italian are just a few of them.
When working with the large globe eggplants, it’s important to salt them. This helps remove any bitterness and draws out extra moisture from the eggplant. Fried eggplant was a favorite of mine when I was growing up, and it’s something my daughters love now. Nowadays I alternate between frying eggplant on the stovetop and making this crispy baked version for a healthier way to fulfill our cravings. Here are five more ways to enjoy eggplant while it’s in season.
by Foodlets in In Season, August 18th, 2014
When you’re battling flames over a blistering-hot grill, who wants to preheat the oven? Even when it comes to something as important as dessert, those added degrees are enough to break your cool when entertaining this summer. Luckily, in lieu of overheating, you can take your pick of Food Network’s finest no-bake desserts that’ll keep your kitchen nice and cold.
Oftentimes, no-bake desserts are no sweat too. Take The Pioneer Woman’s Individual Key Lime Pies (pictured above), for example. Unlike the arguable toil of from-scratch baking, it takes only layering homemade lime curd and whipped cream atop buttery graham cracker crumbs to have you seeing beyond the slice.
by Michael Blakeney, August 8th, 2014
When a recent trip to the farmers market left me with more peaches than I could get through before some pushy fruit flies set up a serious colony, I did what first sprang to mind: I made a peach crisp. And it was delicious. But just as the last crumbs were gobbled up, a new question loomed: What am I going to do with the other 50 peaches in this box? That’s when I started hunting for delicious ideas and found these.
1. Grilled Chicken Breasts with Spicy Peach Glaze (pictured above): The sweetness of fresh peaches meets just the right amount of heat in this one from Bobby Flay.
2. Fresh Peach Cake: Think of a pineapple upside-down cake, but even more decadent because this is a recipe from Ina Garten — one I can’t wait to make.
3. Grilled Peach Salad with Balsamic Bacon Vinaigrette: Looking to spice up your favorite leafy greens for lunch? Try the magic of crispy bacon plus juicy peaches on top.
There’s no such thing as having too many tomatoes, but it does pay to be prepared for the onslaught. The fruits are just beginning to ripen in East Coast gardens, so we have about two weeks to get ready for tomato mania.
Until then, take advantage of near-ripe varieties by making fried green tomatoes. Green ones appear in September and October (when there isn’t enough heat to fully ripen those still growing), so now is a great time to test and refine your techniques for the main event. A dollop of goat cheese on top with some torn fresh basil and cayenne powder will balance the tart flavor. Or keep the stove off by making a raw tomato sauce. Dice fresh tomatoes, and mix them with olive oil, finely chopped garlic and basil, along with some rosemary and sage.