by Emily Lee in Recipes, August 11th, 2015
by Lauren Miyashiro in In Season, Recipes, August 10th, 2015
Let’s just come out and say it: Sometimes it feels good to be bad. And sometimes, chopped onions and a modestly portioned square of cheese leave a lot to be desired. Plus, a cookout is no time to be well-behaved. Next time you’re grilling, throw caution to the wind by piling your burgers and hot dogs high with these extravagant toppings. (Think cheddar + smoky bacon + crisp onion rings — all heaped on top of one patty with reckless abandon.)
The simplest way to take a burger to new heights…
… is to top it with fries. Better yet, make them curly fries loaded with cheese. These Cheesy Fries (pictured at top) are the ultimate burger companion, but instead of serving them on the side, Food Network Kitchen piles them on top of juicy beef burgers, along with the classics, lettuce and ketchup. There’s no need to go any further than that; these crisp spuds doused in beer-cheese sauce are more than enough to sink your teeth into.
by Christie Bok in Recipes, August 10th, 2015
Basil is summer’s superstar herb, but too often it’s confined to sprinkling over tomato dishes. And the bundles you find at farmers markets and many grocery stores can be massive — meaning that the caprese salad recipe that calls for 10 or so leaves hardly makes a dent in the big bunch you just bought. Too much basil, however, can be a good problem when you know how to use it.
In the September issue of Food Network Magazine, you’ll find complete dinner menus that utilize the fragrant herb. The Thai-Style Basil Shrimp with Basil-Coconut Rice (pictured above) requires four cups of basil, for example. Browse through the rest of the magazine’s basil-laden recipes along with more ideas to enjoy your stash.
by Cameron Curtis in Recipes, August 8th, 2015
Let’s face it: If you’re new to the no-meat-on-Mondays plan, eating a veggie-centric meal can be daunting. But the good news is there are a few tricks to not missing the meat, and perhaps the most important is playing up the vegetables with a variety of textures and flavors, just as Jeff Mauro does with his Fried Green Tomato Parm Sandwiches (pictured above).
The fun part about these Southern sandwiches — which make for a delicious addition to eat-with-your-hands barbecue and cookout food — is that kids can get involved, too. Set up an assembly line for the flour, eggs and breadcrumbs, and take turns battering the tomatoes before frying. Though the crispy texture of the green tomato stars in this classically Southern sandwich, Jeff puts an Italian twist on it by adding creamy Burrata cheese and canned tomatoes that he bakes until caramelized. Layer the cheese and two types of tomatoes on a soft brioche bun and top with giardiniera, a mixture of pickled vegetables, for a tangy bite.
by Emily Lee in Recipes, August 7th, 2015
As summer winds down, the thought of no longer seeing local strawberries and stone fruits is already making me yearn for another month of warm weather and seasonal produce. But not all is lost! You can buy fresh fruit now and preserve the produce with recipes for easy jams and preserves. Don’t be afraid to do it yourself: Canning jam is easy enough and means you can be eating summer fruit long past their market-fresh appearances.
Easy Strawberry Jam (pictured above)
Ina Garten loves to use big pieces of hulled, fresh strawberries in her jam, so she cuts the berries only in half. She adds superfine sugar (which melts really quickly), but if you can’t find it, you can blend your own in the food processor. Orange-flavored liqueur will bring out the sweetness of the strawberries, and a chopped green apple will help thicken the jam; a few blueberries will add depth of flavor and create a great deep-red color. The mixture will keep in the fridge for at least two weeks. But if you want to store it for longer, pack and seal in canning jars according to the manufacturer’s instructions.
by Julie Wampler in Recipes, August 6th, 2015
Sure, pizza delivery is convenient, and it saves you the hassle of heating up your oven in the summertime. But it can also be costly, especially after you factor in tax and tip, and offers limited topping options to boot. The best solution? Turn your outdoor grill into a pizza oven. There will be no sweltering-hot kitchen to endure, no unnecessary expenses and, best of all, you’ll have full control over your sauce and toppings. Everything from eggs to fish to fresh vegetables or fruit can grace the top of freshly rolled-out dough. Here are some ideas to help you cover breakfast, lunch, dinner and even dessert using nothing more than your grill, some pizza dough and a handful of balanced, meal-worthy toppings.
The Good Morning Pizza
While no one can deny the beauty of a garlicky pie topped with tomato sauce, mozzarella and fresh basil, that might not be the most-appealing assemblage of toppings first thing in the morning. This Grilled Breakfast Pizza with Sausage (pictured at top) takes just 5 minutes of prep and will fuel your morning with stick-to-your-ribs Southern flavors. Simply top the flatbreads with savory sausage gravy, eggs and sliced scallions.
by Allison Milam in Recipes, August 6th, 2015
Most nights at our house, my husband and I come home from work and are completely stumped by what to make for dinner. We want something hearty and flavorful, yet easy and quick because we’re tired and, let’s face it, we just want to sit down and enjoy what we have left of the evening. I’m sure you can relate, right? Finding recipes that fit the bill — and won’t saddle us with piles of leftovers — is a huge feat. But believe it or not, it’s not impossible. I’ve got the ultimate chicken dinner made just for two right here.
This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. You’ve got the protein, the veggie and the starch — all on your plate! The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn’t suck the energy out of you. Now you and yours can go enjoy the evening with full bellies. Grab the recipe below, then check out more Party of Two recipes.
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by Christie Bok in Food Network Chef, Recipes, August 5th, 2015
Tomatoes aren’t like other types of in-season produce that we lose our minds over when they reach their peak (we’re lookin’ at you, peaches). We eat tomatoes year-round — no matter the season — and we rely upon shelf-stable staples like canned plum tomatoes, tomato paste, sun-dried tomatoes and more to get us through. Right now, however, tomatoes are juicier and sweeter than ever, and with great bounty comes great responsibility. A true tomato whisperer and lover of all things tomato — a champion of tomato cookin’ — holds these 10 peak-season values true all season long.
1. Makes a Different Kind of Pie
Countless times, you’ve beckoned the delivery dude or even made your own pizza pie from scratch. But now that tomatoes are in their prime, slathering a pie in from-the-jar marinara would be a travesty. Do as Food Network Magazine does and make a picturesque Heirloom Tomato Pie (pictured above) that would never dare show up in a cardboard pizza box. With a buttery cornmeal crust, fresh herbs, Manchego cheese and mozzarella, this elegant beauty is crowned with a gorgeous sunset-spectrum of mixed heirloom tomatoes.
by Allison Milam in Recipes, August 5th, 2015
If you’ve seen Ree Drummond on The Pioneer Woman, you know that she isn’t afraid to crack a joke or put a little extra TLC into every dish that she cooks. As a mother of four and the wife of a cowboy, Ree whips up hearty, comforting recipes — like decadent Chocolate Chip Caramel Sundaes and stick-to-your-ribs Chicken-Fried Steaks with Gravy — that both kids and adults will enjoy. Whether she’s making a grab-and-go breakfast or a three-tiered cake for a special birthday party, Ree’s recipes are a surefire way to impress your friends and family at any meal. Keep reading below for more of Ree’s comforting classics and check out her Oklahoma ranch for a behind-the-scenes look at where she makes all of these crowd-pleasing favorites.
by FN Dish Editor in Recipes, Restaurants, August 4th, 2015
We may look to pies, tarts and more as ways to showcase summer’s fruits, but these laborious, decadent treats are surely not the only ways. In fact, there’s another method of getting your fruit dessert fix: the trifle. Typically prepared with some variation of store-bought pound or angel food cake, plus berries and cream, these tiered creations are the no-cook, fruit-filled answer to what to serve for dessert at your next backyard hangout.
If you’re not looking to share your trifle, Giada De Laurentiis’ 30-minute Individual Strawberry Trifles (pictured above) are the way to go. After using a cookie cutter to cut out perfect circles in the pound cake, brush each slice with amaretto liqueur. Layer a few circular slices in a glass with homemade whipped cream and strawberries tossed with aged balsamic vinegar.
If you’re a food obsessive like us, good eats are at the epicenter of your summer travel plans. Here are the summer vacation tastes we FoodNetwork.com staffers fantasize about for the rest of the year — and the recipes that help us re-create those lazy beach days (or Parisian adventures!) back home. Read more