by Alex Guarnaschelli in Recipes, June 28th, 2011
by FN Dish Editor in Recipes, June 28th, 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.
Why make vegetable stock? That has been a question I’ve asked myself for years, until I gave it some thought. I find when I make vegetable soups, I turn to butter or cream for thickness — I wanted another option. Why not vegetable stock? Unlike meat stocks, they don’t need long-term cooking to bring out their flavors. Vegetable stocks are a cheap date. Here are a few rules I follow:
1. Avoid any really strong herbs (i.e. dill or an abundance of rosemary) or vegetables that may have a bitter skin (i.e. squash or rutabaga). Mushroom scraps are gold to me (don’t forget to wash them first).
Read the rest of Alex’s tips and get her recipe »
by FN Dish Editor in Recipes, June 27th, 2011
Bobby Flay just may be the king of burgers — his toppings are always top-notch, and this burger is no exception. One bite into this burger and you’ll experience bold flavors from an assortment of mushrooms, shallots, sharp cheddar and juicy meat that comes from a ground chuck patty.
Bobby recommends using a blend of mushrooms from your market. “They’re probably not ‘wild,’ but they’ll still be delicious. I think that any cheddar will pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better,” Bobby says.
Make it a complete meal: Serve these Spicy Sweet Potato Fries or this Bell Pepper Slaw along side.
Get the recipe: Wild-Mushroom Cheddar Burger
Browse more of Food Network’s burger recipes in Grilling Central.
by FN Dish Editor in Recipes, June 27th, 2011
Just because you’re taking a break from meat on Mondays doesn’t mean you have to ignore your grill. Fire up your barbecue and try Giada’s hearty, fresh grilled mushrooms stuffed with tomatoes, mozzarella, garlic and basil. Serve it with a citrus-packed grilled zucchini salad to make it a meal.
Get the recipes »
by Maria Russo in Recipes, June 24th, 2011
There will be plenty of hot dogs and hamburgers going around this Fourth of July weekend, so prepare something different that’s great for entertaining or even a regular weeknight meal. Sirloin steak is seasoned with salt, pepper and chopped mint and seared to your preferred cooking temperature. Serve it with a salad of chard, tomatoes, crumbled feta and croutons for a complete meal ready in 35 minutes.
Editor’s Note: If you’re feeding a crowd and looking to keep costs down, try an inexpensive cut of meat like flank or skirt steak.
Get the recipe: Seared Steak With Chard Salad
Browse more of Food Network’s 4th of July recipes or visit Grilling Central.
by FN Dish Editor in Recipes, June 24th, 2011
You’ve likely had them scrambled, over easy, poached, fried and sunny side up. But have you ever had Eggs in Purgatory? How about mixed with spaghetti or cooked inside a bell pepper? Check out our straightforward and creative egg recipes below and embrace the endless possibilities that lie within these thin white shells.
Food Network Magazine’s deceptively simple recipe for Eggs in Purgatory (pictured above) takes just minutes to cook and only requires three ingredients: pasta sauce (store bought is a-ok!), Parmesan cheese and eggs. To make this indulgent breakfast a substantial lunch option, slide the saucy eggs onto thick-cut toasted ciabatta bread and top with more grated Parmesan.
Celebrate everything you love about omelets without the hassle of flipping them by making Food.com’s recipe for Eggs in Bell Peppers. Just pour whisked eggs into boiled peppers, top with vegetables and bake until the peppers are softened and the eggs are firm.
Find more egg recipes after the jump »
by J.M. Hirsch in Recipes, June 23rd, 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 Friday, FN Dish is giving you a complete menu that will cook up in 30 minutes or less. This weekend, skip the meat and poultry and try grilling seafood like salmon or shrimp:
Main Dish: Giada’s Grilled Salmon With Citrus Salsa Verde
Side Dish: Lemon-Parsley Asparagus
Dessert: Strawberry Shortcakes
Drink: Mama’s Little Helper
Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.
by FN Dish Editor in Recipes, June 23rd, 2011
Plenty of people have a tough time taking pumpkin seeds seriously.
Fair enough. Americans unfamiliar with (or lacking a taste for) Hispanic foods generally only encounter them in the glop you scrape out of jack-o’-lanterns.
But roasted, hulled pumpkin seeds (properly known as pepitas) are a delicious, nutty backbone of many Mexican dishes and well worth getting to know.
And thanks to the popularity of Hispanic foods, they are easy to find. Trader Joe’s alone sells several varieties — raw, roasted, salted and plain, among others.
Pepitas resemble long, narrow teardrops and are greenish in color (because their hard, white hulls have been removed). Don’t buy regular “snacking” pumpkin seeds still in their hulls.
Get the recipe for Grilled Flank Steak With Pepita-Cilantro Sauce »
by Sarah De Heer in In Season, Recipes, June 22nd, 2011
Celebrate summer this weekend with an easy blueberry crumble from Food Network Magazine that only takes 15 minutes to prep. Toss fresh blueberries with sugar, almonds, flour and lemon juice in a bowl and crumble a mixture of cornmeal and brown sugar on top. Baked in the oven for 45 minutes, it comes out bubbly and golden brown.
Take it one step further: Let it sit 10 minutes and then add a dollop of whipped cream or a scoop of vanilla ice cream.
Get the recipe: Blueberry Crumble With Cornmeal-Almond Topping
Browse more of Food Network’s dessert recipes in Grilling Central.
by FN Dish Editor in Recipes, June 22nd, 2011
We’re teaming up with food and garden bloggers to host Summer Fest 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today, we’re exploring eggplant.
A quick search on the Internet for eggplant recipes will quickly result in one Parmigiana recipe after another. While I can’t help but love that fried, cheesy dish — especially Alex Guarnaschelli’s version — there are numerous recipes that feature this purple, pear-shaped berry in lighter ways, especially on the grill, which will keep your kitchen cool during the summer months.
Read on for grilled eggplant recipes »
Ina’s Lemon Pasta With Roasted Shrimp is one of the most elegant-looking dishes you’ll ever make, and it’s also one of the easiest, on the table in just 30 minutes. While you’re waiting for the water to boil, toss shrimp in a good olive oil, season with salt and black pepper and roast them until they’re pink. When the angel hair pasta is cooked to al dente, quickly toss it with butter, lemon zest, olive oil and the shrimp.
Editor’s Note: While some people leave shrimp tails on, guests will be grateful if you do the work ahead of time, keeping their hands clean.
Get the recipe: Lemon Pasta With Roasted Shrimp
Browse more of Food Network’s pasta recipes.