All Posts In Recipes

Best 5 Back-to-School Sandwiches

by in Family, Recipes, August 22nd, 2013

Ultimate Ham SandwichYou’ve exhausted the peanut butter and jelly routine and have rolled your final turkey and cheese wrap. Now what? When it comes to packing your kids’ lunchboxes, variety is key; after all, no child — or adult — looks forward to eating the same lunch day after day, so it’s important to keep their midday meal both interesting and easy to eat. Check out Food Network’s top-five sandwich selections below, and switch up your usual school lunch rotation by introducing these fresh, flavor-packed recipes that are as simple to prepare as traditional favorites and every bit as kid-friendly.

5. Chicken Salad Sandwiches — Put the leftovers from last night’s chicken dinner to work in this quick-fix salad sandwich, laced with a creamy mayonnaise-mustard dressing.

4. Mediterranean Tuna Salad — All it takes is two slices of bread to turn this chickpea- and tomato-studded tuna salad into a ready-to-go salad sandwich.

Get the top-three recipes

Quick Tomato-Peach Salad with Basil — Meatless Monday

by in Recipes, August 19th, 2013

Tomato Peach Salad with BasilWhether you enjoy them straight off the pit, baked into cakes and cobblers, or turned into cool ice cream, there’s no denying that peaches are one of summer’s best — and juiciest — treats. Given their natural sweetness, peaches pair well in desserts, either on their own or with other stone fruits and berries, but it’s their sweet flavor that also makes them go-to ingredients in savory recipes. The secret to integrating them into salads, for example, is featuring them alongside complementary flavors that will balance their sweetness. Tomatoes are one such classic accompaniment to peaches, as they’re full of sugars but undoubtedly acidic as well.

Food Network Kitchens creates a Tomato Peach Salad with Basil (pictured above) that’s as simple to make in 10 quick minutes as it is full of light, fresh flavors. Since the salad is made with only six ingredients, it’s important to use the best versions of them you can find, especially when it comes to the heirloom tomatoes and ripe peaches. This recipe is largely no-cook, save for a basil puree that’s made by blanching fragrant basil leaves and processing them with fruity olive oil and seasonings; use this bright-green mixture as the base of the dish, and serve the tomatoes and peaches on top of it before finishing the plate with refreshing lime juice and whole basil leaves.

Read more

VOTE: Star vs. Chopped Cocktail Showdown

by in Recipes, Shows, August 18th, 2013

Star vs. Chopped Cocktail ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, Guy Fieri and Aarón Sánchez are shaking up fresh takes on two favorite summer cocktails: the margarita and the mojito. Whose will be the signature drink at your next party? Cast your votes below!

Vote now

How to Make a Perfect Burger — Weekend Cookout

by in Recipes, August 17th, 2013

How to Make a Perfect BurgerWhile burgers are one of summer’s quintessential dishes and an ever-popular pick at backyard barbecues everywhere, cooking the ultimate between-the-bun creation takes patience and a bit of know-how. It’s not enough to simply slap some meat into a patty, flop it on the grill and melt cheese on top, as doing so has likely led to sorry results at least once or twice — or more. The kind of meat you buy, plus how you form the patties and the way in which they’re cooked all contribute to the overall taste and texture of the burger. Check out a few of Food Network’s top tips below for crafting a perfect burger at home, then browse step-by-step snapshots to learn more about how it’s done.

Fat Equals Flavor:
You may want to save the calorie-trimming for another meal, because making burgers isn’t the time to skimp on fat in your ground beef. Opt for ground chuck blended with about 20 percent fat (this will likely be advertised in stores as an 80/20 mixture), and season it simply with just salt and pepper to allow the taste of the meat and char to shine through between the bun.

Flat-Top Rules:
How many times have you formed a seemingly flat beef patty only to have it dome up while cooking? Prevent those humps and turn out level burgers every time by pressing your finger into the center of one side of the raw patty before it’s placed on the grill. That indent will account for the growth in height while cooking and ensure the final product is even.

Read more

Creamed Corn Succotash with Cotija — The Weekender

by in In Season, Recipes, August 16th, 2013

Creamed Corn Succotash with CojitaThe first 25 years of my life, I ate fresh corn just one way: It was shucked, boiled until tender and slathered with butter. And while that’s a delicious way to handle the sweet corn of summer, I’ve learned during the last decade that there are many other ways to do it justice.

It was a batch of grilled corn that first opened my eyes to corn’s flexibility. I was at a cookout and a friend set shucked and lightly oiled cobs on a hot barbecue and kept turning them until the kernels were speckled and golden. Topped with mayonnaise and a little grated cheese, it was transcendentally good.

Once the corn floodgates were open, it was a quick trip to corn salads, salsas and chowders. Really, the only thing I’ve not done with corn is make jelly from the corncobs (a traditional Southern preserve).

This summer, the corn has been particularly abundant, and we’ve been getting a dozen or more ears each week at our farm share pickup. I’ve done every one of my regular preparations, and still, there’s more. Happily, I’ve recently discovered another recipe to add to my repertoire. It’s Bobby Flay’s Creamed Corn Succotash with Cotija, and I can’t stop eating it.

Before you start cooking, read these tips

Best 5 Corn Recipes

by in Recipes, August 15th, 2013

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija CheeseYou’ve seen it overflowing the farmers market tables and piling high in the grocery store produce section: Corn is officially in season, with its sweet, bright-yellow cobs at their peak of freshness from now through the end of the summer. While shucking and boiling corn, then dousing it with butter and salt is a deliciously traditional way to prepare this family-friendly vegetable, there are indeed dressed-up versions of the classic that are every bit as simple and quick to prepare. Grilling fresh cobs will deliver a smoky note, while experimenting with ingredient butters or baking the kernels into a sweet casserole will offer next-level tastes and textures that highlight corn’s natural flavor. Check out Food Network’s top-five corn dishes below from the Neelys, Guy, Bobby and more Food Network chefs for easy recipe inspiration.

5. Smoky Corn on the Cob — Thanks to a low and slow grilling technique, these slightly charred cobs have time to become tender without burning.

4. Sweet Corn Pudding — A creamy, cheesy casserole that will round out your backyard barbecue, the Neelys’ fresh-corn bake is spiked with a pinch of cayenne pepper for subtle heat.

Get the top-three recipes

Vegetarian Chef’s Salad — Meatless Monday

by in Recipes, August 12th, 2013

Vegetarian Chef's SaladThe key to enjoying a salad as an entree is making sure you beef up the dish with more than just leafy greens, croutons and dressing. Hearty protein, plus cheese, vegetables, olives and eggs, turn a simple salad into a complete lunch or dinner. But when you remove the meat from the plate, finding substitute ingredients can be challenging and often leads to an unsatisfying meal. Food Network Magazine, however, reinvented the chef’s salad — one such main course salad traditionally packed with deli meats — into a meatless plate that won’t leave you disappointed.

Instead of turkey, ham or chicken, the star protein in Food Network Magazine’s Vegetarian Chef’s Salad (pictured above) is tofu, either your favorite smoked or baked variety. Tender roasted mushrooms add an earthy flavor, while crisp-tender wax beans — conveniently cooked in the same pot of hot water used to hard-boil the eggs — and prepared beets add texture. Puree a few of the remaining roasted mushrooms with tangy plain yogurt, olive oil and vinegar to prepare a smooth topping, then mix the topping with the greens, and assemble the vegetables, eggs, cheddar cheese and crunchy sunflower seeds on top for a classic chef’s salad presentation.

Read more

VOTE: Star vs. Chopped Healthy Appetizer Showdown

by in Recipes, Shows, August 11th, 2013

Star vs. Chopped Healthy Appetizer ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, lightened-up appetizers are on the menu. Aarti Sequeira and Alex Guarnaschelli are facing off with their best flavor-packed, better-for-you party starters. Whose will you serve at your next summer party? Cast your votes below!

Vote now

Beyond Chips and Dip: Appetizers for a Crowd — Weekend Cookout

by in Recipes, August 10th, 2013

Chicken Flautas with Avocado CreamWhen it comes to hosting a backyard cookout, a spread of burgers, barbecue, sides and salads is essential, of course, but so are a few pre-dinner munchies. Having a few easy-to-eat appetizers on hand will ensure your guests are held over until the main dishes are ready and not weighed down in the meantime. While chips and dip may be a go-to classic, you can indeed take your appetizer offering to the next delicious level while sticking with simple, stress-free favorites.

Sunny Anderson’s Chicken Flautas with Avocado Cream (pictured above) are top-rated bites that can be prepared in 40 quick minutes. To save time, Sunny starts with a precooked rotisserie chicken to make the filling, featuring the bold flavors of sauteed jalapenos, salsa and garlic, plus cheddar cheese and lime juice. She wraps the mixture in flour tortillas, then deep-fries the flautas until golden brown and crispy, before serving them with a creamy, cool combination of mashed avocados and tangy sour cream.

Read more

Fresh Peach Cake — The Weekender

by in In Season, Recipes, August 9th, 2013

Fresh Peach Cake - The WeekenderA ripe peach is one of the true joys of late summer. When they’re in season, I buy at least five pounds at a time from my Saturday morning farmers market. Through the course of the week, I slice them over yogurt for breakfast. Come lunchtime, I heap them on toast with a little fresh ricotta and mint. When I’m on my own for dinner, I tumble them into a bowl of greens with crumbled feta (my husband doesn’t dig fruit in salads). Just before bed, I’ll grab one as a snack and eat it messily over the sink.

However, despite my best efforts, there are sometimes a few stray peaches left at the end of the week that are starting to get slightly too soft to be eaten raw. That’s when I turn to baked goods. There are all sorts of transcendent peach-based quick breads, tarts and scones out there, but there’s a particular cake that’s claimed my heart this summer: Ina Garten’s Fresh Peach Cake.

Before you start baking, read these tips

...10...212223...304050...