Remember those old-school root beer floats you had as a kid, the ones with inches’ worth of foamy soda on top and chilly scoops of vanilla ice cream at the bottom? The three floats the co-hosts of The Kitchen unveiled this morning aren’t like that. They’re better — and boozier. See how Marcela Valladolid, Sunny Anderson and Katie Lee put their signature spins on this dessert-drink hybrid by checking out their next-level recipes below.
All Posts In Recipes
The dinnertime struggle of working parents is real: You have limited time and often a limited budget, and you’re cooking for an audience of outspoken, pint-sized food critics whose palates are less than exemplary. James Briscione knows the feeling — he might be a chef and culinary instructor at the Institute of Culinary Education by day, but at night he’s just a regular dad trying to get dinner on the table.
Contrary to popular belief, not every dad turns into a hardcore tie collector or grilling aficionado on Father’s Day. Some guys just want to be appreciated, indulged and subtly reminded about how they’re No. 1. And what better way to say, “Dad, you’re the best” than by baking up a homemade sweet or savory treat? We’ve rounded up some can’t-miss ideas for the man in your life.
Carrot Cake or Cheesecake—or Both?
It isn’t fair to ask Dad to choose between his two favorites on Father’s Day, and now he won’t have to. Combining the best parts of two beloved desserts, tender carrot cake is crowned with a halo of tangy cheesecake in this showstopping mash-up.
Make a Carrot Cheesecake (pictured above) Read more
When it comes to planning a Father’s Day meal, we’re not above the cliches. Grilled? Yes. Burgers? Surely. Bacon? Of course. Why? Because these recipes are sturdy, reliable and super-fun — just like Dad.
Bacon, Cheese and Chive Buns (above)
Cinnamon muffins will always have a soft spot in our hearts, but we bet Dad will totally make room for their savory cousins, filled with all of his breakfast favorites.
There are a lot of one-trick ponies out there, but let’s just start by saying zucchini is not one of them. In fact, we can’t help but think of this versatile, in-season squash as a seriously magical ingredient. It can fill many roles, taking the place of potatoes, bananas, chicken and more. Don’t believe us? Go on and see. Zucchini is capable of countless feats; these 10 recipes are just the start.
1. Slice, bread and lightly fry zucchini into this Zucchini Parmesan Crisps (pictured above).
Nothing says summer quite like food on a stick. And from simple starters to lunch ideas and hearty main dishes, every one of these mouthwatering recipes belongs on your summer bucket list.
Orzo has a reputation as a pasta ideal for soups, but the rice-shaped noodles can also star as the base of a great pasta salad. Since orzo is small in size, it can be mixed with other salad fixings, like fresh vegetables and cheese, without overshadowing them. And although mayo-based dressings are a classic standby, swapping them for an oil-based dressing can lighten up the dish without skimping on flavor, as it does in Giada De Laurentiis’ pasta salad (pictured above).
June 14 marks the United Sates’ adoption of the star-spangled flag in 1777. Around here, we’re celebrating the beloved emblem of the red, white and blue the only way we know how: with food! Run down the line of our favorite starred-and-striped creations in honor of Flag Day (and maybe keep a few ideas in your back pocket for when 4th of July rolls around).
Studded with red and blue berries and decorated just like the American flag, Food Network Kitchen’s very own Flag Cake (pictured above) is patriotic through and through — even on the inside, which is flecked with red and blue sprinkles.
Rhubarb, a classic produce variety of spring and early summer, is a vegetable that often gets cooked as though it were a fruit. Its long, crisp stalks look a lot like reddish-pinkish-purplish celery. They are quite tart; often some sort of sweetener is adding in the cooking process, especially when rhubarb is used in dessert recipes. Its nickname is the “pie plant,” since it so often ends up as a pie filling — or crisp or cobbler — sometimes along with a sweeter fruit, like strawberries or raspberries. Rhubarb can also be made into jam or compote to be canned.
Rhubarb is sold in bunches, or sometimes as individual stalks. Choose fresh, crisp stalks with good color and no blemishes, then trim the tops and bottoms and peel off any noticeably stringy bits. If any leaves are attached, throw them out — they have a high level of natural toxins and should not be eaten. Rhubarb can be stored in the fridge for up to five days, wrapped in plastic.