All Posts In Recipes

Now Is the Time to Make Preserved Lemons — Here’s How to Do It

by in Food Network Chef, How-to, Recipes, August 25th, 2016

Fall is almost here, and the time for braises, roasts and slow-cooker stews is just around the corner. One of my favorite secret weapons for adding flavor and depth with nary an extra calorie is preserved lemon. Preserved lemon, or “lemon confit,” is essentially a pickled lemon that gets chopped up and used as a condiment. The flavor is intensely lemony, bordering on sweet, and it’s more briny than citrus-acidic. You’ll see preserved lemon in many North African recipes, and once you try them, you’ll find a hundred ways to add them into your cooking.

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A Watermelon Cake to Put a Grin on Your Face

by in Recipes, August 24th, 2016

It’s widely known that cakes shaped like other foods are the foolproof secret to wowing party guests. Just look at Food Network Magazine’s nacho cake, popcorn cake or guacamole cake and try not to smile. Before summer ends, we suggest you give our watermelon cake a try too.

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Lunches for Your Sandwich-Hating Kid

by in Family, Recipes, August 23rd, 2016

Sandwiches have been the default lunchbox meal for generations. Rightfully so: They’re easy, they’re portable, they require no utensils, and — if well-constructed — they hold up well until lunchtime. But what to do if your kid is just not that into meals between bread this year? Never fear. These kid-friendly recipes are nearly as simple — and just as portable — as a PB&J. Read more

7 Nut-Free Snacks to Pack in Your Kid’s Lunchbox

by in Family, Recipes, August 22nd, 2016

Even if nuts aren’t off-limits for your own family, you never know when your kid might be sharing a lunchtime snack with a classmate (and some schools might ban nuts altogether). But regardless of safety concerns, we love these recipes because they taste great — and are much more inventive than yet another bag of chips, or cheese and crackers or baby carrots.

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Tricolor Salad Pizzas — Meatless Monday

by in Recipes, August 22nd, 2016

Tricolor salad pizzasIf your usual salad routine has you feeling uninspired (and maybe a little bored), look no further for a craveable solution: pizza. Yes, that’s right. Salad meets pizza. In this Tricolor Salad Pizza recipe from Food Network Magazine (pictured above), Ellie Krieger tops a cheesy crust with classic salad fixings, like greens and tomatoes, for a lightened-up dish that has all the gooey indulgence of a takeout pie, plus some welcome fresh additions. She starts with store-bought pizza dough, on which she melts a trio of cheeses: mozzarella, Parmesan and ricotta. She then mixes peppery arugula, crisp endive and juicy grape tomatoes with balsamic vinegar for a colorful, healthful topping.

Get the recipe: Tricolor Salad Pizzas from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Make These Pull-Apart Beach Cupcakes for Summer’s Last Hurrah

by in Recipes, August 21st, 2016

This adorable party centerpiece has been making waves (har, har) with beach fans and dessert lovers alike this summer. It was our most popular pin back in July, and 10 million of you watched when we showed you how to make it on Facebook — and then you showed us your own inspired renditions! Read more

2 Ways to Update Basic Banana Bread

by in Recipes, Shows, August 20th, 2016

2 Ways to Update Basic Banana BreadMoist, sweet and ideal for morning treats and after-dinner snacks alike, banana bread is a back-pocket staple that delivers tried-and-true results every time. But when you’ve just about had your fill of the classic version you know and love, and want something a little different, look no further than these transformed banana breads from The Kitchen. On this morning’s new episode, the co-hosts shared two new takes on the traditional banana bread, and both recipes are easy to make and full of craveable flavors.

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Frozen Pie Should Be the Only Kind of Pie You’re Eating Right Now

by in Recipes, August 20th, 2016

Frozen Key Lime PieYou may live for the obligatory scoop of ice cream that sits beside your warm slice of pie, but why let your ice-cold dose of satisfaction stop there? These beautiful frozen pies often start in the oven (or don’t go in it at all), but they reach peak refreshment in the freezer.

It’s no wonder why this summery dessert is one of Ina Garten’s all-time favorites. With a creamy, limey filling and a super-simple, press-in graham cracker crust (the only part that requires baking, mind you), Ina’s Frozen Key Lime Pie becomes a true summer sensation once it freezes for several hours or overnight.

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Valerie’s 10 Best Summery Side Dishes

by in Food Network Chef, Recipes, August 19th, 2016

Orzo SaladValerie Bertinelli, actress and host of Valerie’s Home Cooking, is a pro entertainer who loves to cook contemporary versions of classic recipes for family and friends. At her home in California, she’s able to grill outside nearly year-round, which has allowed her to perfect a lineup of fresh and seasonal sides, including the top picks below, to star at any alfresco meal.

Orzo Salad with Grape Tomatoes and Radishes (pictured above)
Valerie keeps her take on herbed pasta salad light and fresh by skipping a heavy mayo-based dressing and opting for a mustard-lemon dressing.

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4 Raw Corn Recipes to Make Before Summer Ends

by in Recipes, August 19th, 2016

Fresh Corn and Tomato SaladAs you wind down during the dog days of August, save yourself a step and stop cooking your summer corn. You’ll notice that crisp raw corn kernels taste sweeter than boiled or grilled corn. Raw corn is perfect for salads, salsas and topping pizzas. Read on for four raw corn recipes you’ll want to make before summer’s over.

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