by Maria Russo in Recipes, June 14th, 2014
by Allison Milam in Holidays, Recipes, June 14th, 2014
Ketchup, mustard, maybe some relish and sweet, saucy onions. These classic toppings surely get the job done when it comes to making an everyday hot dog, but for a next-level cookout, try dressing up your favorite franks with nontraditional fixings. On this morning’s episode of The Kitchen, Katie, Marcela and Jeff introduced their creative takes on hot dogs with their West Virginia-Style Hot Dog, Mexican-Style Hot Dog and Depression Dog with peppers, respectively. This summer, follow the co-hosts’ leads by experimenting with unexpected toppings; just stick with your favorite ingredients and try to choose flavors that you know complement one another. Check out a few of Food Network’s favorite ways to build a better dog below, then browse Food Network Magazine’s roundup of 50 All-Purpose Condiments complete with must-see ideas for adding finishing touches to your grilled greats.
While Jeff’s Depression Dog from The Kitchen may have been deliciously simple, his Chicago-Style Hot Dog with Homemade Relish (pictured above) is perhaps the ultimate in hot dog indulgence. He starts with beef franks and tops them with white onions and yellow mustard, plus homemade pickles and golden-brown french fries flavored with celery seed. Jeff recommends building the dogs, then letting them steam for a few minutes before serving.
by Virginia Willis in In Season, Recipes, June 13th, 2014
Just as your dad has his favorite dish, so do the dads of Food Network. This Father’s Day, in lieu of the standard wrapped-and-ribboned gift, treat Dad to a meaty, homemade dinner inspired by Tyler, Pat, Geoffrey, Bobby and more of your favorite chefs. Hey, if it’s good enough for these guys, odds are that your dad will dig it too.
A dry-aged, bone-in rib-eye steak is perhaps the most extravagant way to show Dad some love. Tyler Florence’s El Paseo Porterhouse Steak is broiled to give it a gorgeous crust without singeing it on the grill, and he lets it rest in a clarified-butter bath for extra decadence. Tip: Since it’s his day, let Dad have the honor of nibbling off the bone at the very end.
by Jennifer Perillo in Recipes, June 12th, 2014
At its simplest, squash casserole consists of thinly sliced tender summer squash and a cheese sauce to bind it all together, perhaps with a smattering of crispy, buttery crumbs strewn on the top for crunch. But, as with many favorite dishes, there are a whole lot of opinions about which recipe is the absolute best. Variations include those with homemade white sauce, those with sauces made with familiar red-and-white cans of cream of fill-in-the-blank soup, decadent heavy cream and cheese-laden versions crowned with smashed sleeves of crackers and pats of butter, and mayonnaise-cream cheese dump-and-stir versions. The truth is, nearly all are foolproof, crowd-pleasing favorites, because nothing, absolutely nothing, spells Down-Home Comfort like a casserole. Read more
by Sara Levine in Recipes, June 12th, 2014
This time of year, parents are divided into two camps. School calendars vary, so while some are excited to finally get started with summer vacation, others are digging deep to get through the last days of the school year. Whether celebrating at the beach or shuffling kids off to school, moms and dads are still faced with the lunchtime conundrum. After all, there’s only so many PB&Js one can eat. Lunch is a great opportunity to put leftovers to good use, as you’ll see from the recipes below. To go along with them, here are 5 tips for packing a picnic, or the last few school lunches of the year.
by Allison Milam in Recipes, June 12th, 2014
Sandwiches are never boring when you think beyond the bun. Dieters have been swapping slices for lettuce leaves for years, but even carb embracers need a little break from white or wheat. Witness the enduring ramen burger craze, doughnut breakfast sandwiches from a certain New England-based chain and the amazing “fryders” I discovered earlier this year at a food truck.
Food Network Kitchen created these 10 easy-to-make-at-home reinventions to save us from our summer sandwich slump. Some are more virtuous than others, but all of them are over-the-top delicious.
by Nikhita Mahtani in Recipes, Shows, June 11th, 2014
Some would say that we should never, ever tinker with the trinity of lettuce, tomato and onion. And if we had only one burger per year, maybe that would work. But since we’re at the very beginning of summer (we can say “summer” now, right?), we have more than enough time to expand our burger repertoire. This week, FN Dish runs down the line of burger combinations and updates we might not have previously considered.
1. Walk the Plank: Cedar planking isn’t just for salmon. Bobby grills Cedar-Planked Burgers (pictured above) for a complex smokiness. If you ask him, it’ll be the first thing you taste.
by Jennifer Perillo in In Season, Recipes, June 11th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient banana chips. While panko breadcrumbs serve as a great coating for almost all meats, the chefs wanted to prove that changing it up by mixing the breadcrumbs with a sweeter ingredient would result in a unique sweet-and-savory take on a classic jerk pork chop. In this Banana Chip Crusted Jerk Pork Chops recipe, the banana chips are ground in a blender to make them fine enough for the seasoning. Served with rice and beans, this is a quick, delicious dinner for those warm summer nights.
by Nikhita Mahtani in Food Network Chef, Recipes, June 10th, 2014
Here in New York City, strawberries arriving at the farmers market signal the arrival of summer and all the glorious fresh fruit waiting just around the corner. The simplest and often tastiest way to enjoy them is to pluck the stems from the top, and pop them in your mouth. Every now and then, I get fooled by a batch of berries that smell intoxicatingly sweet, only to bite into them and find my taste buds crestfallen. When that happens, there are a few things you can do to coax some flavor from your berries — jam and pie are usually at the top of my list. A more hands-off approach is roasting them. The oven does most of the work. The sauce can then be used as syrup for pancakes or a topping for sundaes, stirred into some plain yogurt for an inexpensive and healthier fruit-flavored version, or my other favorite — stirred into some sparkling water or seltzer for a summer spritzer.
by Nikhita Mahtani in Food Network Chef, Recipes, June 9th, 2014
There’s never a bad time for fried chicken. Soft, succulent pieces of meat, each one coated in a crunchy, salty outer layer — what could be better? No one understands that like Trisha Yearwood, who comes up with fun, unique ways to cook fried chicken on her TV show, Trisha’s Southern Kitchen. From her favorite fried chicken tips to ways to make this decadent dish healthier, here are Trisha’s best fried chicken ideas.
Alton loves his steak, and with summer looming, now is the perfect time to get out that barbecue and start grilling. As Alton mentions in his latest YouTube video, his favorite type of steak to grill is the skirt steak. Heated directly on coals, this succulent meat needs no marinade except for some salt.
Alton also experiments in the kitchen, however, with a number of ways to eat steak. Here are five more:
1. He creates a spicy marinade with pepper flakes and Mexican brown sugar in this Skirt Steak recipe.