All Posts In Recipes

7 Classic Southern Sides Every Barbecue Needs

by in Recipes, July 13th, 2016

When it comes to barbecue, there’s no question about it: Southerners do it best. While pitmasters from competing regions might debate the virtues of Texas-versus-Carolina-style prep methods, the one thing people generally agree on is the sides. Generous portions of boldly flavored, diversely textured dishes such as cornbread, collard greens and hushpuppies rule the Southern barbecue tradition, but you don’t need to live south of the Mason-Dixon line to appreciate the comforting amalgam of flavors on your picnic plate. Unless you’re planning a trip deep into the heart of American barbecue land, try a few of our easy, satisfying takes on classic barbecue sides at home.

Cornbread

There’s no better tool for mopping up the juices of slow-cooked meats than a thick wedge of buttery cornbread. While sweet cornbread is ever-popular, we recommend a zestier recipe to amplify barbecue’s intensely smoky flavor. Food Network Magazine’s Jalapeno Cornbread definitely errs on the spicier side of the spectrum. And that crisp, golden-brown crust? That can be achieved only in a cast-iron skillet.

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7 Super-Simple Summertime Sides with Fewer Than 5 Ingredients

by in Recipes, July 12th, 2016

Fresh Corn SaladIt’s summertime and the living’s easy — or at least it should be, right? When the rest of your downtime is spent picnicking, beaching and traveling (or wishing you were), odds are you don’t have the time for extensive recipes or lengthy shopping lists. Luckily, we’ve got loads of simple-yet-sensational recipes using five ingredients or fewer (excluding salt and pepper) so that summer cooking is easy-breezy, just as it should be.

Corn + Red Onion + Cider Vinegar + Olive Oil + Basil

Ina Garten’s showstopping Fresh Corn Salad (pictured above) screams summer through and through. A flash of cooking, a punch of vinegar and a scattering of red onion and fresh basil are all it takes to elevate summer’s bounty to a dish worthy of more than 200 reviews and a 5-star rating.

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6 Amazing BLTs That Aren’t Sandwiches (BLT Pasta Salad, Dip & More!)

by in In Season, Recipes, July 12th, 2016

BLT Pasta Salad from Food Network MagazineWe’re coming up on tomato season, which means those vine-ripened orbs of summery goodness are about to start flooding the markets. I wait all year for that moment! One thing I love to eat in late summer but don’t even think about during the rest of the year is a BLT. There’s just something about the combination of just-ripe tomatoes, salty bacon and cool, crisp lettuce (on toasted white bread with mayo, of course!). It’s absolute perfection. But a gal can eat only so many sandwiches. Here are some other delicious ways to enjoy the BLT trifecta.

BLT Pasta Salad from Food Network Magazine (pictured above)
Two summertime classics — pasta salad and the BLT — come together to create a dish that’s packed with flavor. Fresh herbs like thyme and chives add freshness to the creamy dressing. Read more

6 Quick and Easy Summer Meals for Busy Weeknights

by in Recipes, July 12th, 2016

Pappardelle with CornWarmer weather is here, and that means long, busy days and summer nights spent outside. All this time engaging in outdoor activities leaves less time for cooking, so we’ve rounded up some of our favorite summertime dinners that can be made in 20 minutes or less. (Turning on your oven is definitely not required.)

Pappardelle with Corn (pictured above)

Fresh summer corn adds sweetness to this pasta dish with tart tomatoes and fresh basil. Read more

One Recipe, Two Meals: Summery Pasta Salad

by in Family, Recipes, July 11th, 2016

One Recipe, Two Meals: Summery Pasta SaladThere’s something so satisfying about a good ol’ pasta salad. First of all, it’s pasta. Second of all, you can load it up with really anything, serve it chilled and people will love you for it.

I remember eating pasta salad as a kid in the summer ALL THE TIME. Picnics, lunches, family gatherings, church banquets — like, constantly. It’s basically the perfect food, because while it’s relaxed, it also encompasses comfort. You can flavor it any which way you want, but somehow it never feels pretentious. It’s an ego-less food. It’s not a jerk. It’s humble and nice.

You can just ignore me.

I’ve come up with a super-easy pasta salad recipe that’s perfect for your kids and you, with only a few minor differences. I’m keeping the kids’ version creamy with ranch dressing, baby. And for the adults, there’s a simple garlic vinaigrette and millions of sauteed veggies. It’s so delicious. Can’t deal. Won’t deal. Except for the eating part. I can most certainly deal with that.

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Master Every Type of Ribs: Spareribs, Baby Back, St. Louis Style and More

by in Recipes, July 11th, 2016

Sweet Cola RibsTo us, a slab of ribs is the carnivore’s perfect summer food. Nibbling on them without a fork or knife is not only allowed, it’s encouraged. Though they can be cooked in the oven with great results, they’re most often taken outside and fired up until smoky and charred. Plus, buying racks in bulk makes for an easy, crowd-pleasing party dish that goes delectably with an ice-cold beer. In the spirit of summer, churn out perfectly tender ribs right at home with all the flavor of the smokehouse, with some of our most-popular recipes for all the different types of pork and beef ribs.

Let’s talk spareribs. Meaty, with a good amount of fat, they’re cut from the belly of the pig, from the front of the rib cage. Next time you make ‘em, crack open a can of cola to add a dose of unexpected sweetness to these top-rated Sweet Cola Ribs. After you remove the membrane, give the rack a good dry rub and cook it over indirect heat for serious smoky tenderness. Glaze the ribs in the last few moments of grilling so they reach sweet perfection without burning.

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Whole-Wheat Cherry Tomato Zucchini Pan Pizza — Meatless Monday

by in Recipes, July 11th, 2016

Whole Wheat Cherry Tomato and Zucchini Pan PizzaWe love the freshness and abundance of July produce, but finding creative uses for all those veggies can feel daunting sometimes. While large tossed salads are a great go-to, you don’t always have lots of lettuce on hand (and, face it: we can eat only so many salads), and that’s where pizza steps in.

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6 Rules for Grilling the Absolute Best Kebabs

by in Recipes, July 10th, 2016

Chicken KebabsThis time of year, it’s tempting to rush into grilling, throwing whatever ingredients you’ve got onto the hot grates with abandon. We know you can’t wait to dine alfresco, but it’s worth taking a moment to remind yourself of the basics — especially when it comes to kebabs. These crowd-pleasing meals on a stick are a big part of many a griller’s regular rotation. Here’s how to get them right every time.

1. Don’t forget to soak those skewers!

If you’re using wooden skewers instead of metal ones, dunk them in water for at least 20 minutes before you start grilling. This minimizes the chance that they’ll catch on fire.

Try it: Prosciutto-Wrapped Chicken Kebabs

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Stuffed Burgers That Prove It’s What’s Inside That Counts

by in Recipes, July 9th, 2016

Bacon, Onion and Cheese BurgerFinishing off a burger with a good slice of cheese in the final moments on the grill works, but hold it right there. These totally stuffed burgers prove that burgers are good to their very core when they’re stuffed to the gills with cheese, bacon and more.

Sunny Anderson’s Bacon-, Onion- and Cheese-Stuffed Burger (pictured above) may sound like a mouthful, but these burgers take just 35 minutes to reach your plate. Each smoky-meets-savory patty is fixed up with a mixture of bacon, onion and grated sharp cheddar for max flavor.

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6 Fruity Pies and Cobblers to Sweeten Your Summer

by in Recipes, July 9th, 2016

Strawberry Crumble PieCookout season is here, and no backyard barbecue is complete without a fruity dessert. We love to use fresh produce in simple, crowd-pleasing pies and cobblers. Mix and match berries and stone fruits for an unexpected twist, or just stick to pure one-fruit flavors. Try one of these recipes for a grand finale at your next backyard party.

Strawberry Crumble Pie (pictured above)

Use this year’s strawberry haul in this Food Network Magazine recipe. Tossing the strawberries with lime juice and cardamom gives this pie a little extra oomph of flavor.
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