by FN Dish Editor in Recipes, July 15th, 2011
by J.M. Hirsch in Recipes, July 14th, 2011
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each week, FN Dish is giving you a complete menu that is stress-free and will be table-side quickly.
This weekend, take a trip to Germany, Mexico, Spain and Greece without your passport. Food Network Magazine’s world-class hot dog recipes combine flavors like tzatziki and cucumbers, German mustard and pretzels, and chipotle mayonnaise with avocado for a twist on the American classic.
Main Dish: World-Class Hot Dog recipes (pictured above)
Quick sides and a dessert recipe after the jump »
by FN Dish Editor in Recipes, July 14th, 2011
The trouble with so-called “ancient grains” is that though they recently have tickled the fancy of restaurant chefs, they remain way under the home cook’s radar.
It’s an experience thing. Or lack of. Most of us aren’t even sure how to cook amaranth, quinoa and spelt, never-mind know how to serve them.
Which is too bad. They can be a delicious, creative and usually inexpensive way of working whole grains into your cooking.
So let me help you over that first hurdle by introducing you to farro, which I consider the easiest to cook and most versatile of the ancient grains.
Find out what you can make with farro »
by FN Dish Editor in Recipes, July 13th, 2011
Paula takes the quintessential lemony summer sip and transforms it into an easy, yet show-stopping layer cake. To a simple boxed cake mix, she adds grated lemon zest, pink lemonade and vanilla.
After the cakes have cooled, Paula spreads a thin layer of butter frosting, made with butter and confectioners’ sugar, between the two cakes. Using an offset spatula, she spreads the remaining frosting over the top and sides of both layers.
Get the recipe: Pink Lemonade Layer Cake
Browse more of Food Network’s summer dessert recipes.
by Alex Guarnaschelli in Food Network Chef, Recipes, July 12th, 2011
If you need a side salad in a hurry and the barbecue’s already on, try Guy’s recipe for grilled greens. Simple, yet so flavorful, they wilt quickly and impress easily. Guy tops his off with red onions and a bacon-blue cheese dressing.
Make it a complete meal by serving it along-side Sandra’s Garlic, Lemon, and Herb Chicken.
Get the recipe: Grilled Romaine With Blue Cheese-Bacon Vinaigrette
Browse more of Food Network’s summer side recipes in Grilling Central.
by FN Dish Editor in Recipes, July 12th, 2011
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
What is it about a peach that is so seductive? They look so juicy to me. When I see them in any market, they shout to me, “Hello! Over here. Dig in!”
But how do you pick out a good one?
1. Don’t be seduced by the brilliant red color that covers a large part of the fruit. That will change from variety to variety of peach. It is actually the yellow or white areas where you should seek a rich color. A deep yellow hue tells the story of a good peach.
Learn how to pick the perfect peach »
by FN Dish Editor in Recipes, July 11th, 2011
Bobby takes everyday beef tenderloin and transforms it into a light yet satisfying Asian-inspired summer meal by allowing the steak to marinate in garlic, Thai chile, soy sauce, lime juice and honey. He then slices it up and pairs it with a sweet and tangy papaya salad.
Editor’s Note: If you can’t find Thai bird chiles, substitute with your favorite hot pepper.
Get the recipe: Grilled Steak and Papaya Salad
Browse more of Food Network’s healthy grilling recipes.
by FN Dish Editor in Recipes, July 11th, 2011
There is nothing wrong with breakfast for dinner — it switches up your normal routine and it’ll put a smile on your family’s faces. While everyone loves eggs, pancakes, waffles and bacon, it’s time to try something new.
Frittata’s are like a grown-up version of scrambled eggs with cheese. Giada’s version is filled with asparagus and tomato and dotted with melted fontina cheese. Since all the ingredients are mixed together, it’s also a great time to incorporate vegetables into everyone’s diets. After trying this recipe, you’ll be making breakfast for dinner more often.
Get the recipe »
by Sarah De Heer in Recipes, July 8th, 2011
A turkey burger that’s moist and full of flavor? It’s possible. Rachael takes lean ground turkey and generously flavors it with garlic, thyme, cilantro, jalapeno peppers and tops it with crispy turkey bacon and melted pepper jack cheese in less than 30 minutes.
Get the recipe for: Quick Southwest Turkey Burgers
Browse more of Food Network’s burger recipes in Grilling Central.
by Maria Russo in Recipes, July 8th, 2011
Last week on Food Network’s Facebook page, readers “Asked the Editor” about cold soups. Cold soups are refreshing and they also keep your kitchens cool in the summer heat, but how many times can a person slurp gazpacho? Our fans wanted something different — something that highlighted the season’s fresh produce, but more creative than the classic blended tomato soup. After the jump, four of Food Network’s most popular cold soup recipes, including Giada’s Mixed Berry Soup for dessert.
Get the cold soup recipes »
Ah, the scallop. Sizing in just larger than a golf ball, the sea scallop is delicate and tender, yet meaty in texture. These two-bite wonders are full of flavor and freshness and often cook up in mere minutes. Though bay scallops (smaller and far more fragile than their ocean counterparts) also exist, our recipes below use only sea scallops, which can easily withstand robust additions of sauces and glazes as well as being and grilled. Like most seafood, scallops can overcook and become chewy extremely quickly, so keep one eye on them while preparing.
For a healthy dinner any night of the week, try Food Network Magazine’s protein-packed recipe for Scallops With Citrus and Quinoa (pictured above). Topped with the juices of fresh oranges and tangerines, these scallops have an enviable golden sugar crust. Be sure to dry the scallops well before searing to ensure a crispy coating.