by Maria Russo in Recipes, May 24th, 2014
by Virginia Willis in Recipes, May 23rd, 2014
With the unofficial start of summer just days away, it’s officially time to head outside and take advantage of warmer temperatures, and for many, that means moving the cooking and eating to the outdoors. On this morning’s brand-new episode of The Kitchen, the co-hosts shared go-to tips for packing easy picnics, explaining that that these meals don’t have to be elaborate to be enjoyable. All it takes is a little planning and, of course, fuss-free foods to pull off a memorable celebration.
As you start planning your first outdoor meal of the season, FN Dish wants to know: What do you consider the one must-have plate at your picnic? Do you prefer simple finger foods like meat-and-cheese platters, just as the co-hosts do, or do you opt for heartier fare like juicy fried chicken? Is it all about the sides, like potato and pasta salads, or do you reach for the sweet treats alone? Cast your vote in the poll below, then read on to find some of Food Network’s favorite picnic essentials.
by Marisa McClellan in Holidays, Recipes, May 23rd, 2014
If there is any one point that marks the beginning of the backyard barbecue season, it has to be Memorial Day. The official start of summer may be the solstice on June 21, but summer really starts Memorial Day weekend. It’s the kickoff of afternoons spent tending burgers and ribs on the grill, enjoying lazy picnics in the park — before it gets too hot — and supper under the stars. Food just tastes better when served outdoors on a beautiful evening. Our senses are alive and we are more engaged. On my deck I have the very same picnic table my mother’s family used when I was a child. It essentially serves as our dining room table in the spring and early summer. Dining alfresco is one of the true joys of the season. Add a slab of ribs and you’ve got summer front and center. Read more
by Joseph Erdos in Recipes, Shows, May 21st, 2014
Memorial Day weekend is upon us and with it, the unofficial start to the summer season. Pull out the bathing suits, unearth the citronella candles and light the grill, for it is time to celebrate warm weather and long days.
Because grilling is so deeply associated with this time of year, those of us without outdoor space can sometimes end up feeling just a little bit left out of the fun. So as a longtime apartment dweller, I’ve developed a handful of techniques to compensate for my lack of porch, patio or yard. If you’re in similar straits, hopefully these tricks will help you cope.
The first thing to do is get yourself a grill pan. It’s nice on the stovetop (though if you don’t have good ventilation, you might set off your smoke detector), but I find that it’s even better when used in the oven. I will often roast a butterflied chicken on a grill pan in the oven in order to get some nice crosshatched marks on my bird.
by Maria Russo in Recipes, May 20th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient almond butter. Traditionally a satay is made with peanut butter, but the chefs wanted to prove that almond butter makes a great substitution, with a slightly nuttier, richer flavor. In this Almond Chicken Satay recipe, the almond butter gets combined with coconut milk to create a tasty sauce for seared chicken breast, snap peas and rice noodles. Try this unique take on the classic Thai dish for dinner tonight.
by Cameron Curtis in Recipes, May 19th, 2014
With Memorial Day just a few days away, the time is now to start planning your holiday weekend menu. No matter if you’ll be hosting a neighborhood celebration or simply enjoying a cookout with your family, you’ll likely be firing up the barbecue for the first time this season and breaking it in with smoky grilled chicken, cheesy hamburgers and all-American hot dogs. When it comes to side dishes, however, think beyond such classics as pasta and potato salads, and try a vegetable-based option instead. Broccoli salad is easy to make in a hurry, and it’s a crowd-pleasing addition to potluck picnics; the secret to most recipes is letting the fresh flavor of broccoli shine and only enhancing it with complementary ingredients. Check out Food Network’s top-five broccoli salad recipes below to find traditional and dressed-up takes on this go-to favorite.
5. Broccoli and Mozzarella Salad — Made with just a handful of ingredients, Sandra’s five-minute dish is a next-level take on the caprese salad. Her version calls for frozen broccoli florets, mini mozzarella balls and juicy cherry tomatoes.
4. The Neelys’ Broccoli Salad — “This is a way of getting away from just the traditional salads,” Pat says of his five-star creation, mixed with decadent bacon and crisp red onions.
by Maria Russo in Recipes, May 19th, 2014
These quick and easy treats use a few store-bought ingredients to save you time in the kitchen. From frozen pie crusts to instant pudding and more helpful shortcuts, supermarket staples mean you can have a gourmet dessert any night of the week.
by Maria Russo in Recipes, May 17th, 2014
Come lunchtime, when all else fails you can nearly always count on a simple salad to save your midday meal. All it takes to pull off a winning recipe is bunch of fresh greens and a light dressing; anything beyond that is a bonus, but it surely helps to bulk up a salad with seasonal produce, hearty protein, and cheese for added sustenance and decadence. Make Rachael’s five-minute green salad with strawberries for a healthy recipe in a hurry; dig into Food Network Kitchen’s classic Greek Salad, packed with Kalamata olives, crumbled feta cheese and juicy cherry tomatoes; or try a top-rated spinach salad.
In just 15 quick minutes, Food Network Kitchen turns out a Spinach Salad with Goat Cheese and Walnuts (pictured above) that’s both good for you and deliciously satisfying. The star of this recipe is the flavor-packed vinaigrette, whisked together with sweet shallots and tangy Dijon mustard. Dress the greens with this simple mixture, and add crunchy walnuts and creamy goat cheese for texture and taste.
by Virginia Willis in Recipes, May 16th, 2014
Although the unofficial beginning of summer is still a few weeks away with Memorial Day at the end of May, it turns out that FoodNetwork.com fans are craving one of the season’s best recipes all year long. On this morning’s all-new episode of The Kitchen, the co-hosts revealed that potato salad is one of the most-searched-for items on our site, and Sunny Anderson celebrated this easy, family-friendly favorite with a recipe to prepare for the picnics and cookouts to come.
While creamy mayonnaise-tossed potato salads may be some of the most traditional, Sunny’s Warm German Potato Salad (pictured above) boasts a vinegar-based dressing and is made with red potatoes instead of classic Idaho spuds. When it comes to making your family’s favorite potato salad, what ingredients do you reach for? Are you a fan of the rich flavor of mayonnaise, or do you skip the mayo and instead opt for a tangier dressing made with vinegar? Vote in the poll below to tell FN Dish your favorite way to enjoy potato salad, then check out Food Network Magazine’s roundup of 50 Potato Salads, and get new ideas for swapping out the mayonnaise.
by Marisa McClellan in Recipes, May 16th, 2014
From the familiar blue box to gourmet eight-cheese combinations, we can’t seem to get enough of mac and cheese. It may be the be all and end all of down-home comfort food. It’s rich, flavorful and satisfying — friendly and familiar but never dull. It’s a great, classic choice for dinner parties and a vegetarian dish that leaves even the carnivores contented. Almost everyone loves it. Creamy and cheesy, there simply aren’t many foods more comforting than homemade macaroni and cheese.
There are two primary formulas for making all-American macaroni and cheese: the bechamel or custard method. Bechamel is a white sauce made by stirring heated milk into a butter-flour roux. This white sauce can be thin, thick or somewhere in the middle. The thickness of the sauce depends on the proportion of butter and flour to milk and varies according to what you are using it for: for example, thin for soup, medium-bodied for casseroles such as mac and cheese, and thick for souffles. The medium white sauce is probably the most common. The proportions for a thin sauce are 1 tablespoon each of butter and flour per 1 cup of milk, a medium sauce uses 2 tablespoons each of butter and flour, and a very thick sauce, 3 tablespoons each. Bechamel is a very useful sauce in the kitchen, far beyond mac and cheese.
I know that by springtime most people think that we should be done with casseroles and one-pot dishes. But even in May there is occasionally a chilly, dreary day where nothing quite fills the bill like a good casserole.
One such dish that I like a lot this time of year is Rachael Ray’s Lemon Chicken and Leek Rice Pilaf. It’s light, bright from the lemon juice, and comforting.
It’s also a handy one to have in your repertoire, because it’s one of those dishes that can be either more or less intensive, depending on how much time and commitment you want to invest. You can either poach a chicken for the meat and broth, or you can pick up a fully cooked grocery-store bird and use a bit of boxed stock. Both ways work and will result in a delicious Weekender.