All Posts In Recipes

7 Lemonades Calling Your Name This Summer

by in Drinks, Recipes, July 7th, 2016

Classic LemonadeSipping lemonade on the porch (bonus points if you’ve got a swing) isn’t a symbol of summer for nothing. And you’ll never be too far from your next pitcher when you’ve got a recipe roster like this at the ready.

Perfect Homemade Lemonade (above)

Before you get fancy, make sure you’ve nailed the basics. Ree Drummond’s quintessential recipe makes a giant batch, perfect for filling a party-sized dispenser.

Read more

Chopped Junior-Inspired Lunchboxes: Watermelon Sandwiches

by in Recipes, Shows, July 7th, 2016

watermelon sandwichesBy Angela Carlos

Summer has officially arrived on the Chopped Junior set. This week contestants unpacked their summer-themed baskets filled with fresh eggplant, watermelon gelatin and beach-ball cake pops. The challenge, as always, was how to make something tasty out of so many incongruent items.

Read more

Mason Jar Mini Pies Make Summer So Much Better

by in Entertaining, Recipes, July 7th, 2016

You wouldn’t necessarily believe that “smaller is better” when it comes to summer fruit pies — but leave it to the reliably adorable Mason jar to convince you. While you might cast aside the metal lids in favor of sipping lemonade Pinterest style, they’re actually the perfect vessels for baking mini pies. Our recipe has blueberries and peaches — absolutely delicious topped with a melty scoop of ice cream. Good thing you can easily claim a portion that’s all yours.

Read more

The New Age of Potato Salad: 7 Ways to Do It Up Right

by in Recipes, July 7th, 2016

Southwestern Potato SaladFor a lot of us, a mountain of potato salad is a given at any cookout we’re throwing. Though a lot of deli-counter potato salads may be seriously boring (and really off on the potato-to-mayo ratio too), that’s far from the case here. Never gloopy, these new-age picks — each with its own flavor-boosting edge — deserve a spot on your cookout menu, starting now.

Kick It Up

Bobby Flay’s Southwestern Potato Salad (pictured above) boasts all the creaminess of your classic potato salad, plus a kick of heat from chipotle pepper puree and cayenne. Do it up with fresh lime juice, chopped cilantro and onion for your zestiest potato salad yet.

Read more

10 Special Summer Breakfasts to Make Your Kids’ Day

by in Family, Recipes, July 6th, 2016

Egg-in-a-HoleSummertime means two things at my house: constantly slathering four little bodies in numbers of SPF so high they didn’t exist when I was a kid; and a slower, more forgiving morning routine. With no lunches to pack, no folders to tuck into backpacks and no need to cook breakfast at breakneck speed, we have a little more time to indulge. These are some of my favorite ways to set the pace for a sunny day ahead.

Ree Drummond’s Egg-in-a-Hole
Even though the whole thing takes only five minutes from start to finish, it still feels like lots of work for busy school days. That’s what makes this top-rated dish ideal for a slower summer morning.

Read more

How to Enjoy a Barbecue If You Don’t Eat Meat

by in Recipes, July 6th, 2016

Here at Food Network, we look forward to summer barbecues as a time when friends and food unite. The smoked brisket, the slow-cooked ribs, the pulled pork — all shared with good company. What’s not to love? Well, everything, if you’re a vegetarian. If you’re trying to go meatless, there’s no need to decline an invitation to one of the ritual summer feasts. There are plenty of dishes that can satisfy your hunger and complement the meaty fare for everyone else in attendance. From fresh, in-season side salads to the more-traditional barbecue sidekicks like macaroni and cheese, here are some of our top picks for a memorable — and meatless — barbecue experience.

Cornbread Salad
There’s no way around it, really: If you’re avoiding meat at a barbecue, the side dishes are your best friends. That’s why a hearty side salad that’s loaded with different ingredients and textures is the way to go. This meal-worthy cornbread salad is similar to a trifle, layered with cornbread crumbles, corn, tomatoes, peppers, cheese and more.

Read more

8 Times This Fruit Proved It’s the Cherry On Top

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

Ripe, garnet-hued cherries are now in season. Once you get your fill of picking up the sweet-tart gems by their delicate stems and popping them in your mouth whole, we’ve got eight delicious ways to enjoy cherries’ fleeting flavor, from crepes to cocktails and savory salads…and of course, the quintessentially summer cherry pie.

What’s better than all-American cherry pie? Individually-sized Cherry Hand Pies (pictured above) you can gobble down without a fork…or even a plate. (Keep some napkins on hand so you can dab away that powdered sugar mustache, though.) Read more

6 Outrageous Ways to Dress Up Hot Dogs (Like Mexican Street Corn Style)

by in Recipes, July 4th, 2016

Mexican Street Corn DogWe love ketchup and mustard. They’re tried-and-true classics that will always have a place in our refrigerators. But when it comes to topping our hot dogs, sometimes we need a little bit more oomph than they can provide. That’s why this summer we’re benching good old ketchup and mustard in favor of this all-star lineup of crazy-good toppings.

Mexican Street Corn Hot Dog (pictured above)
The creamy, spicy flavors of Mexican-style corn pair perfectly with the smokiness of a grilled hot dog. Toss roasted corn kernels with a little mayo and lime juice, and spoon them over the hot dog. Top with oregano, chili powder, crumbly Cotija cheese, hot sauce and mayo.

Read more

Ree’s Black Bean Burgers — Meatless Monday

by in Recipes, July 4th, 2016

Ree Drummond's Black Bean BurgersIf you’re looking for a game-changing veggie burger recipe to wow your guests this July 4th — look no further. Beans are usually a go-to substitute for meat in tacos and chilis, but they’re also versatile enough to make into out-of-this-world veggie burgers.

Read more

What Do I Do with Kohlrabi?

by in In Season, Recipes, July 3rd, 2016

KohlrabiKohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale. This funny-looking vegetable is about the size and shape of an orange, with a bunch of leafy stems sticking out. It has a thick skin that can range from pale green to purplish, though the inside is always a very pale yellow. The leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. In taste and texture, kohlrabi reminds me of peeled broccoli stems with a bit of peppery radish thrown in.

Read more