All Posts In Recipes

6 Clever Reasons You Should Break Out That Melon Baller

by in Entertaining, Recipes, August 7th, 2016

A melon baller is the sort of tool everyone has stuffed in a drawer, but we bet you rarely reach for it. Next time you find yourself stuck in a recipe rut, dig it out — and try one of these unique ways to use it.

Serve a Boozy Treat
Scooped melon bites already look adorable served in individual glasses, but then Jessica Merchant (the blogger behind How Sweet Eats) makes them even more irresistible: She douses them in a bright mixture of lime juice, honey, mint and rum.

Try it: Boozy Minted Melon Balls (above)

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6 Shrimp Classics That Are Loads Better on the Grill

by in Recipes, August 7th, 2016

Grilled Shrimp ScampiShrimp are quick to cook and even quicker to disappear from your plate, but they’re even better smoky and hot off the grill. Now that it’s August and the grill’s sizzled its fair share of burgers and hot dogs, give classic shrimp dishes the grilled treatment too.

Shrimp Scampi

A lemony, garlicky and buttery plate of shrimp scampi is one of our fans’ most-beloved dishes — and it’s even better done up on the grill. Bobby Flay’s Grilled Shrimp Scampi dish has all the bright flavor of the classic, plus a delightful char.

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How to Never Turn On Your Oven: A Whole Day of No-Cook Recipes

by in Recipes, August 6th, 2016

We’ve learned a valuable lesson this summer: Turning on the oven or stove during a heat wave is no way to live. Then again, neither is a diet of straight salads. If you’ve resigned yourself to choose between sweaty, miserable meal prep and monotonous bowls of leafy greens, we’re here to throw you a lifesaver. We’ve been hard at work planning no-cook summer meals to keep you cool and satisfied throughout the day. Here’s a sample menu to keep on hand for the next time temperatures rise:

Breakfast

You don’t need fried eggs and bacon to give yourself a morning energy boost. Rachael Ray’s Yogurt and Fruit Parfaits will fill you with protein and fiber without requiring you to fire up your griddle. If you have an abundance of fresh fruit on hand, try Ina Garten’s Fruit Salad with Limoncello; the silky lemon yogurt topping comes together in mere seconds.

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2 Ways to Cool Off with Cold Soups from The Kitchen

by in Recipes, Shows, August 6th, 2016

2 Ways to Cool Off with Cold Soups from The KitchenLet’s be honest. Chicken noodle, broccoli-cheddar and minestrone are all well and good soups, but when it’s roughly 100 degrees outside, the last thing you want to do is cozy up to a bowl of piping-hot liquid, right? But what about chilled soup? It’s just as light and satisfying as its steamy counterparts, but you can enjoy it without all of that … steam. On this morning’s new Chill Out episode of The Kitchen, Jeff Mauro and Katie Lee showed two ways to indulge your craving for soup without sweating it out in the kitchen. The secret lies in their simple recipes for cold soups, both easy to make and full of summertime flavors.

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Cheer On Team USA with Our Best Patriotic Recipes

by in Recipes, August 6th, 2016

Fireworks Red, White and Blue DaiquiriThe first medal events of the 2016 Rio Olympics kick off today. Whichever sport is your jam — be it swimming, cycling, soccer, gymnastics … the list goes on — it’s Team USA that we’re fired up to watch. Prep for a Summer Games viewing party with our favorite patriotic party foods, perfect for cheering on our nation’s athletes.

While the athletes are getting in the zone in Rio de Janeiro, why not toast to their athleticism in your own way: by fixing yourself a drink. Our Fireworks Red, White and Blue Daiquiri comes stacked with layers of red watermelon and strawberry, white coconut and blue curacao liqueur. Plus, these swigs are surprisingly healthy, so you deserve your own kind of medal for choosing them.

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Alex’s 10 Best Summer Recipes

by in Food Network Chef, Recipes, August 5th, 2016

Tomato and Watermelon Salad Though Alex Guarnaschelli is an esteemed Iron Chef and a tough-love Chopped judge with a reputation for excellence in the kitchen, many of her recipes are downright easy to make, like these top-rated summer picks. Check them all out below for sweet and savory seasonal inspiration.

Tomato and Watermelon Salad (pictured above)
Follow Alex’s lead and make this vibrant salad with room-temperature tomatoes and cold watermelon. “The contrast of temperatures will give the salad an extra-fresh taste,” she explains.

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How to Throw an Olympics-Themed Brunch

by in Entertaining, Recipes, August 5th, 2016

Olympics-Themed Brunch Spread

It’s the biggest event in international sports, so it’s only fitting to throw a themed party. If you’re not sure what to make, take inspiration from Food Network Magazine’s brunch spread worthy of a gold medal. Start with a classic Brazilian cocktail, then support your home team with a healthy schmear from the bagel bar. Finally, raise your fruit torch high and let the games begin!

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All the Zucchini Noodles

by in In Season, Recipes, August 5th, 2016

A couple of summers ago, zucchini noodles, aka “zoodles,” became the go-to answer to the perennial seasonal quandary: What do I do with the pounds and pounds of zucchini in my garden/CSA share/farmers market haul? Now that the spiralizer has established itself as a must-have kitchen tool the question becomes: What new variations can I make so I never tire of zucchini noodles?
Never fear, we have answers. Just as one can never (never!) have too much pasta in life, the same can be true for zucchini noodles in season. Here at Food Network, everyone is getting in on the zucchini-noodle game and putting their own spin on it — and if you don’t have a spiralizer, a vegetable peeler works in a pinch. Check out these ways to maximize your zoodle game for the rest of the summer.

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What Do I Do with Peaches and Nectarines?

by in In Season, Recipes, August 4th, 2016

Peaches aren’t exactly a mystery fruit. The pleasure of eating a ripe summer peach out of hand can’t be overstated. But when they are in season and you’ve got more stone fruit than you know what to do with, you’ll want to figure out how to include them in every meal, in every course. Read more

7 Ring-Shaped Recipes to Make While Watching the Olympics

by in Recipes, August 4th, 2016

Homemade Glazed DoughnutsShow your patriotism during the 2016 Games by putting a ring on it. In honor of the Olympic Games, make recipes in the shape of the Olympic rings. Garnish these ringed foods with the logo colors (or red, white and blue!) to give your presentation a first-place finish. Go, team!

Homemade Glazed Doughnuts (pictured above)

Start this recipe the night before so the dough has time to rise before shaping it into ring or doughnut holes. After frying the rings, you’ll make a simple glaze with powdered sugar, water and vanilla extract. You can add food coloring to the glaze in hues that reflect the signature logo of the Olympics.

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