by Emily Lee in Recipes, July 21st, 2015
by Christie Bok in Recipes, July 20th, 2015
A s’more by any other name would taste as sweet. Well, that’s not quite how the line goes — but nevertheless, these s’more-inspired goods prove my point. Whether served in brownie, sundae or cupcake form, each of these recipes is just as much a s’more as the old-fashioned formula: a toasted marshmallow on top of a melty chocolate square, on top of a graham cracker. And the best part? You can make these in your oven or on your stovetop year-round. So even if your yard isn’t equipped for building a fire, you’ll be able to try every one of these seven s’more-inspired desserts before summer’s end.
S’Mauros: Skillet S’Mores (pictured at top)
Individual s’mores are scaled to feed a crowd in Jeff Mauro’s party-sized riff on the classic cookout dessert. This communal treat comes together on the stovetop and features a chopped-walnut base topped with warm chocolate chips and a blanket of gooey marshmallows. Serve graham crackers alongside for easy dunking.
by Maria Russo in In Season, Recipes, July 19th, 2015
One of the best things about making veggie-centric meals is that you can plan your dishes around seasonal vegetables. By using what’s in season, you’ll ensure ultimate freshness and bright, beautiful colors every time. Since we’ve reached zucchini season, it’s time to seize squash’s day and use it in recipes that feature its versatility, like Ina Garten’s Zucchini Gratin (pictured above). Ina sticks with the typical ingredients of a classic potato gratin, like milk and cheese, but replaces the starchy potato with zucchini as a seasonal alternative.
Just because it is summer doesn’t mean we have to steer away from enjoying comfort. A creamy sauce comes together by adding a few tablespoons of flour for thickness — just like you would use for a potato gratin — and hot milk, and it coats the veggies. Ina adds breadcrumbs and Gruyère cheese before baking her gratin to create a golden, bubbly crust.
by Christie Bok in Recipes, July 18th, 2015
Bun, meat and toppings — there are only a few key elements to a classic burger, but it’s crucial to make each a success when building this ultimate summertime favorite. No one knows meat quite like Chef Tim Love, a Texas-based restaurateur who’s recently partnered with Hellmann’s Mayonnaise as the brand launches its Squeeze bottle, and FN Dish checked in with him to get his takes on constructing the ins and outs of a tried-and-true burger. Read on below for what he had to say, then browse our best-ever burger recipes ideal for outdoor cookouts.
The Bun: What’s your favorite kind?
Tim Love: Potato bun. Keep it classic.
The Meat: What’s your favorite ratio, and how should it be cooked?
TL: I like a 50/50 blend of prime tenderloin and prime brisket, but grilling meats to the perfect temperature can be tricky. Try using a meat thermometer and look for 130 to 135 degrees if you’re going for medium rare. That’s how I like mine done.
by Maria Russo in Recipes, Shows, July 18th, 2015
Biting into a juicy, sweet and mildly tart piece of pineapple just might have you dreaming of a tropical vacation. Though its peel is nothing short of exotic, pineapple’s bright yellow interior still has a delicious familiarity that makes this fruit desired year-round. Pineapple is versatile in both sweet and savory recipes, and it can be enjoyed raw, baked or — especially in these summer months — grilled. And while fresh pineapple certainly holds its own in recipes such as Tyler Florence’s Chicken and Pineapple Skewers, the canned variety has its starring moments too. Keep reading below for more ways to use pineapple, and check out Food Network Magazine’s five-step guide to cutting and peeling this delicious fruit.
Pineapple Upside-Down Cake — Just as delicious to eat as it is beautiful to look at, Ree’s Pineapple Upside-Down Cake for Food Network Magazine is definitely a crowd-pleasing dessert (pictured above). Not only does canned pineapple give this cake a convenience factor, it also moistens and naturally sweetens the batter. Add maraschino cherries for a beautiful contrast in color and a fruity garnish.
by Foodlets in Family, Recipes, July 18th, 2015
Whether you’re grilling burgers, brats or barbecue this summer, nothing will round out your cookout menu quite like a hearty potato salad, and when it comes to creating the ultimate version, there are two groups: mayonnaise-dressing devotees versus vinaigrette lovers. On this morning’s all-new episode of The Kitchen, the co-hosts took those schools of thought one step further by creating two potato salads that differed not only in toppings but also in potatoes. Read on below for Geoffrey Zakarian’s and Katie Lee’s easy, crowd-pleasing recipes, one featuring Yukon golds and another made with golden sweet potatoes.
The star of GZ’s simple-to-prepare Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette (pictured above) is the sweet and tangy dressing he tosses with the potatoes. The addition of briny capers and whole-grain mustard guarantees a bold bite, while pickled cherry peppers and a duo of herbs offer color and freshness. Geoffrey says that you can make this potato salad the night before serving it; just keep it in the refrigerator, and be sure to toss it well before digging in.
by Michelle Buffardi in Recipes, July 17th, 2015
When it comes to cooking with small kids underfoot, I’m always looking for dinner ideas with that magical combination of flexibility, simplicity, big flavors and tender meat. Our kids are 1, 3, 4 and 6, and the whole crew has varying amounts of teeth at any given time, so tender meat is a must. Plus, it’s delicious — no matter what age you are.
So I rely on two delicious marinades that I know by heart to put on anything from flank steak to chicken strips to roasted whole chickens. One is a tangy blend of lime and cumin; the other is lemon and garlic. Even though they’re both citrus-based, they’re full of totally different flavors. Our kids LOVE them, and, as a bonus, you can double any batch of marinade and throw a second dinner in the freezer while you’re making the first. The meat will just keep soaking up more flavor while it thaws later on.
by Christie Bok in Recipes, July 16th, 2015
Think you know everything there is to know about salmon? Read on; you might learn a thing or two.
1. Salmon are an anadromous fish, which means they’re born in freshwater but spend their adult lives at sea. They return to fresh water only to spawn.
Make Sweet and Spicy Grilled Salmon (pictured above)
by Allison Milam in Recipes, July 16th, 2015
When it comes to building a taco, there are endless varieties of proteins, fillings and fixins. This summer, try using shrimp as an alternative to steak or chicken. It takes just two to three minutes to grill or saute shrimp, which means you can focus more on making delicious toppings like Food Network Magazine’s mango slaw (pictured above). Keep reading below for more creative ideas on shrimp tacos, including Rachael Ray’s recipe, which calls for lettuce instead of taco shells.
Shrimp Tacos with Mango Slaw — With coleslaw mix, sweet mango and fresh cilantro, Food Network Magazine’s shrimp taco recipe certainly holds true to the old chef’s adage that “you eat with your eyes first.” Top tender shrimp with this colorful mango slaw that gets a kick from a Sriricha and mayonnaise dressing. Use hard taco shells for a crunchy texture in every bite.
by Allison Milam in How-to, Recipes, July 15th, 2015
True pesto lovers know that nothing compares to one that’s blended at home. If you’re all about making pesto in bulk, or if you’re faced with a bounty of basil (or other herbaceous pesto-friendly green), we’ve got plenty of ways beyond pasta to put it all to use this summer.
When it comes to making pesto, Ina Garten’s easy 15-minute recipe (pictured above) is a solid place to start. Once you’ve got the formula down pat, you can doctor your of-the-moment pesto at will. Have some arugula on your hands? You can swap it (or nearly any other leafy green) in. Out of Parmesan but have other hard cheeses available? Those are fair game too. Out of pine nuts? Add a different kind for a new nuttiness. There are countless ways to mix and match ingredients for pesto, and there are tons of ways to put it all to use too.
You probably ditched your hot coffee at about the same time you crammed your winter coats in under-bed storage and clicked on the AC for the first time. Now you take your dose of caffeine with ice cubes. Especially if you get your joe at a coffee shop, you’re bound to rack up quite the tab for your daily fix of the good stuff. Luckily, it’s easy to make iced coffee at home, proving that “cold-brew” is more than just another buzzword; it’s actually the best way to get your refreshing caffeine buzz, as long as you have a little patience. To achieve the smoothest, least acidic (and best) iced coffee at home, go the cold-brew route with a little help from Food Network Magazine.
Follow FN Magazine’s steps for perfect cold-brew iced coffee (serves 2):