by Christie Bok in Recipes, July 27th, 2015
by Christie Bok in Recipes, July 26th, 2015
Since we’re officially experiencing the dog days of summer, there’s no better time to try no-stove-required recipes. Nix the kitchen heat and you’ll not only feel refreshed, but also be highlighting fresh fruits and veggies that are already popular at summer picnics, potlucks and barbecues. While salads may readily come to mind for a meatless meal, Ina Garten has you thinking outside the lettuce box with her Guacamole Salad (pictured above).
A deconstructed version of one of the most-loved dips, this salad plays up colors, textures and flavors, making for a beautiful dish that’s ready in just 10 minutes. Ina uses the guacamole classics — tomatoes, red onions and garlic — plus yellow bell pepper for crunch and black beans for heartiness. She makes a simple lime juice-and-olive oil vinaigrette that she gives a spicy kick with a pinch of cayenne. Follow Ina’s lead and add the chunky avocados at the end to ensure their bright green color and to avoid browning.
by Maria Russo in Recipes, Shows, July 25th, 2015
Just remember back to when you were a kid in an ice cream store — was there really a better feeling than getting to have your own scoop of a frozen treat on a hot summer day? Whether they come in a cone or cup, topped with hot fudge or decked out with sprinkles, chilly treats are tough to resist. And while heading to your local creamery makes for a fun outing, making a homemade variety of ice cream, sherbet and sorbet has a deliciously sweet payoff. And here’s the good news: You don’t always need to have special equipment to make it. Try Sunny Anderson’s Buttermilk-Pecan Ice Cream recipe, which comes together in less than 30 minutes with freezer bags, salt and ice — just give the ingredients a good shake and you’ll have a creamy dessert in a hurry. Keep reading below for more sweet-tooth-satisfying recipes.
by Emily Lee in Recipes, July 25th, 2015
Ketchup, mustard, mayonnaise. This beloved condiment trilogy is an all-star topping on cookout favorites like juicy burgers — and for good reason, as the condiments are satisfying served both separately and when mashed together to create the ultimate spread. But while everyday ketchup, mustard and mayo may indeed be traditional, they can be transformed into all-new ideas with just a few simple how-tos. On this morning’s all-new episode of The Kitchen, the cast delivered three new twists on these classic condiments. From Jeff Mauro’s secret-ingredient ketchup to Geoffrey Zakarian’s caper-studded mustard, read on below for their best ideas.
Ketchup Becomes Banana Pepper Ketchup: Don’t let the simplicity of Jeff’s two-ingredient ketchup recipe fool you; the result is anything but basic. By mixing diced banana peppers with ketchup, he guarantees a pop of pepper flavor in every bite.
by Heather Ramsdell in Recipes, July 24th, 2015
When it comes to summer fruits, berries, peaches and watermelon tend to steal the show — and, frankly, cantaloupe is tired of playing the supporting role. With tender, pastel-orange flesh, this summer melon is the unsung hero of the produce section, offering the kind of versatility that many fruits lack. It makes a light yet distinctly flavorful base for salsas, soups, salads and cocktails. In the United States, the best cantaloupes can be found from June until August, so take advantage of this fleeting crop while summer’s still in full swing. Here’s a melon-centric menu that gives cantaloupe the limelight it deserves at every course, from the appetizer round to the main event.
Prosciutto-Wrapped Crostini with Melon Salsa Crudo (pictured above)
Prosciutto-wrapped honeydew is a common summer appetizer, and this seasonal crostini recipe offers a fun twist on the usual. The ripe cantaloupe salsa is the ideal sweet balance to salty meat and melted Parmesan cheese.
by Allison Milam in How-to, Recipes, July 23rd, 2015
Follow the steps outlined above to turn out the winning strawberry shortcake pictured below. For a more detailed how-to, check out this recipe.
by Kristina Bornholtz in Recipes, July 23rd, 2015
If your eyes were bigger than your stomach when you bought that economy-size bag of burger or hot dog buns, odds are you didn’t even make a dent, no matter how much of a blowout your backyard barbecue was. Now the fate of that not-so-empty bag is undoubtedly hovering dangerously near your trashcan. Have no fear. Instead of wasting buns simply because you’re out of hot dogs and hamburgers, rest assured that there are plenty of other ways you can put them to good use.
Transform Buns Into Breading
You better bet that leftover burger and hot dog buns can be transformed into crispy breadcrumbs. After drying the buns out in the microwave or oven and pulsing them into crumbs in a food processor, use them as breading for Food Network Kitchen’s crispy Breaded Chicken Cutlets.
by Allison Milam in Recipes, July 23rd, 2015
In addition to their oh-so-fresh flavor, one of the best parts of summer produce is the spectrum of vibrant colors seasonal fruits and veggies bring to the table. While a barbecue is often all about the meaty mains, like juicy steak or perfectly cooked chicken, side dishes served in a ROYGBIV rainbow will totally steal the spotlight. Zucchini, peaches, peppers and greens galore are great whether grilled or served fresh, and will bring bold shades and even bolder flavors to your cookout spread.
Red: Arugula and Strawberry Salad (pictured above)
Super-sized strawberries are in season during summer, so what better way to add a pop of color to the start of your rainbow buffet? The story behind this salad: Alex Guarnaschelli saw a display of beautiful strawberries in the supermarket and wanted to prove there is a place for the berry outside the dessert world. The result: a delectable salad, balanced by peppery arugula and a classic poppy seed dressing.
by Christie Bok in Food Network Chef, Recipes, July 22nd, 2015
We’re nearing the end of July, and that, my friends, means it’s high time for watermelon. On its own this edible epitome of summertime refreshment needs no doctoring for warm-weather sensations of glee to wash over all who slice into it. Arguably, the best way to eat watermelon — off the rind — is also the simplest. But your watermelon intake shouldn’t stop there. Instead, bringing it into these celebration-worthy recipes will delight (and cool down) all who unite for warm-weather gatherings.
A wedge of watermelon is perfect for a party as it is, but putting a stick in it makes it even more so. Spearing cubes together with cherry tomatoes and fresh basil, then drizzling with a tangy balsamic reduction, for Giada De Laurentiis’ Tomato, Watermelon and Basil Skewers, makes for an appetizer emanating with color and refreshment.
by Emily Lee in Recipes, July 21st, 2015
Whether she’s using fresh herbs from her garden or assembling a beautiful platter for friends, you can bet that Ina Garten has a plan for elevating everyday dishes into craveable traditions. You’ve likely watched as she welcomes fans into her Hamptons home, and been encouraged by her saying “How easy is that?” as she made dishes on Barefoot Contessa. She’s sure to focus on the classics and emphasize using quality ingredients. We’ve rounded up Ina’s best-ever, most-tried-and-true dishes, those sweet and savory favorites that Ina fans should keep in their back pockets for any occasion. Keep reading to get the ultimate collection of Ina’s hit recipes.
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.