All Posts In Recipes

All the Ways You Can Spike Fresh Watermelon

by in Recipes, July 28th, 2016

Watermelon SoursWith watermelon’s innate sweetness and plentiful water content, you can do a lot more with its pink-hued flesh than just nibble it straight from the rind. On its own, one bite of the fresh, juicy summer fruit is more refreshing than any drink you’d ever sip. Kick back this summer with our favorite watermelon cocktails (and one spiked treat), in all kinds of cooling frozen and iced creations.

For the most-refreshing party trick in the book, carve your watermelon into a cocktail keg and fill it up with a big batch of Watermelon Sours (pictured above). Featured in Food Network Magazine, this swig is a mix of fruity liqueur, gin, sour mix, lime and sparkling rosé for effervescence.

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We All Scream for No-Churn Ice Cream

by in Recipes, July 27th, 2016

If you’re worried that your ice cream maker might spend another year gathering dust, well … we’re not here to assuage your fears. You just don’t need a fancy machine to make super-satisfying ice cream at home. These easy recipes typically rely on sweetened condensed milk and whipped cream to get that silky texture with exactly zero churning. Here are some recipes for classic flavors (and a few wild cards) to get you started.

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3 Ways to Cook with Tomatillos — Chopped Junior

by in Recipes, Shows, July 27th, 2016

Grilled chicken with tomatillosBy Angela Carlos

This week on Chopped Junior the budding chefs attempted to dice and saute their way to the $10,000 prize. The competitors opened basket after basket until only one contestant was left standing.

These young cooks proved they are well-versed in cooking techniques: vacuum-sealing proteins in marinade to infuse flavor quickly, turning sloppy joes into elevated meatballs, and churning mayonnaise into creamy and cold ice cream.

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8 Make-Ahead Summer Dinners That Will Satisfy All Your Cravings

by in Recipes, July 26th, 2016

Broccoli with Bow TiesThere are four small kids at my table every night. And at the end of a busy summer day, nothing hits the spot like a dinner that’s already made. These are the time- (and sanity-) saving hits we rely on all summer long.

Warm and Fresh

Broccoli with Bow Ties (pictured above)
The key to serving Ina Garten’s perfectly lemony pasta in a flash is making the whole thing ahead of time and storing it in a stovetop-friendly pan. (I like to use the pasta pot I boiled the water in.) Pop it from the fridge to a warm burner set on low for a perfect summer meal in minutes.

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9 Peachy-Keen Recipes (That Aren’t Dessert)

by in In Season, Recipes, July 25th, 2016

Tomato Peach SaladWe’re all about peach cobblers and peach pies in the summer, but if all you’re making with this juicy fruit is dessert, you’re seriously missing out. Peaches are at their peak of juicy sweetness for just a short time in the summer, and it’s best to make the most of those glorious days. Read more

Rachael’s Sesame Soba Noodles — Meatless Monday

by in Recipes, July 25th, 2016

Sesame Soba Noodles Food NetworkIf you’re anything like us, all you crave for dinner on a Monday night is the salty convenience of takeout. Thanks to Rachael Ray and her 30-minute meals, you can make an Asian-inspired noodle dish at home in less time than it would take to have it delivered. Read more

What Do I Do with Swiss Chard?

by in In Season, Recipes, July 24th, 2016

Swiss Chard BunchesSwiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it’s great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.

Chard always has green leaves, but the stalks can be a variety of colors. Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately. If the stems are thin and tender, this step can be skipped.

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Why Panzanella Should Be the Official Salad of Summer

by in Recipes, July 24th, 2016

Summer dining is all about ease and convenience, so if you’re agonizing over the perfect salad to pair with your pork tenderloin or grilled chicken, you’re seriously overthinking it. Intricate slaws that require a half-hour of chopping and grain salads that require you to boil water get a lot of hype at this time of year, but we think there’s a superior option that best encapsulates the easy, laid-back nature of summer dining. Let us introduce panzanella, a traditional Italian salad made with day-old bread, olive oil, tomatoes and basil. These are just the staples, as many modern recipes go above and beyond the call of duty by featuring cucumber, bell pepper, red onion and more of the season’s finest produce. But what we love the most about this hearty dish is the fact that it has the potential to reduce food waste. That’s right: The crustier the bread, the better. So before you even think about tossing that half loaf of stale bread on your countertop, check out these quick, easy and flavorful panzanellas from Food Network.

Panzanella
Cucumber, red onion, basil and heirloom tomatoes are mixed together to create an eye-catching rainbow of edible color in Ree Drummond’s rustic bread salad. When selecting the bread, go for a crustier loaf that will hold its shape against the olive oil and red wine vinegar dressing. If you want to avoid using the oven, you can cut up the bread and let it dry out at room temperature overnight.

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6 Treats That Bring the Beach to You

by in Recipes, July 23rd, 2016

Ocean Blue Boozy MilkshakeEven if you can’t spend every summer day splashing in the waves, searching for seashells or lounging under a giant umbrella, a beachy snack is never too far away. These adorable ideas will turn even a rainy, decidedly non-beach day into a little summer celebration.

Ocean Blue Boozy Milkshakes (above)

Blue curacao liqueur blends with vanilla ice cream to create an indulgent shake that mimics the hues of the sea. Topped with whipped cream, the drink looks like a gentle wave crashing against the shoreline.

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The Great Lobster Roll Debate: Maine Style Versus Connecticut Style

by in Recipes, July 22nd, 2016

Left: Maine-style lobster roll | Right: Connecticut-style lobster roll

Anyone born and raised in New England will tell you that nothing epitomizes summer like a heap of sweet lobster meat piled onto a soft, buttery hot dog bun — a treat that’s best enjoyed with a side of piping-hot French fries and clear ocean views. A New Englander will also tell you there are two main variations on the theme, Maine style and Connecticut style, and natives of both states are known to fiercely defend their regional recipe as the gold standard of lobster rolls. To an outsider, the differences are subtle; many sandwiches come with a leaf of soft Bibb lettuce, a spritz of lemon juice, salt and black pepper. But a true aficionado knows that the differences between these predominant styles of roll are a bit more nuanced. Not sure you could spot the difference? Find out how to do it, below.

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