by Nora Horvath in Recipes, September 5th, 2016
by Lauren Piro in Recipes, September 4th, 2016
Between packing up sandy beach chairs, getting little ones ready for school and gearing up for the busy month ahead, putting a satisfying dish on the dinner table can seem overwhelming on this unofficial last day of summer. But as you look ahead to fall, think about soups for bringing plenty of comfort to supper without a hassle.
by Maria Russo in Recipes, Shows, September 3rd, 2016
September is practically synonymous with packed schedules, and busy calendars can quickly result in one too many takeout dinners. But no worries — we’ve got a plan for you. Choose a couple of these ingenious (read: giant and easy) recipes, spend a Sunday cooking and freezing, and get ready to shower yourself with gratitude next time you need a dinner idea faster than fast.
Big-Batch Andouille Gumbo (above)
With just a little extra chopping, you can make a double batch of this hearty soup that’s chock-full of peppers, okra, onions, sausage and more. Make it an even more satisfying meal by serving it over rice.\
by Nora Horvath in Food Network Chef, Recipes, September 2nd, 2016
Bright, light and full of bold flavor, traditional pesto is a hallmark of the summer season, mainly thanks to the vibrant fresh basil that gives the sauce its famed green hue. But believe it or not, pesto doesn’t have to be all about the basil. In fact, you can make this standard puree with nearly any greens you happen to have on hand.
On this morning’s all-new episode of The Kitchen, the co-hosts checked off items from their summer bucket list and introduced simple ways to savor the tastes of the season, including a five-minute Non-Basil Pesto recipe. It’s easily customizable to whatever greens are available, and it yields craveable results every time. Geoffrey Zakarian starts with a flavorful blend of bold garlic and walnuts for subtle crunch then looks to the greens. He chooses a mix of arugula, kale and mint, but he also suggests fresh herbs and spinach, among other picks. Whirl them in the food processor with the garlic and nuts, then boost the richness by adding Parmesan and a hefty glug of olive oil for smoothness. Perhaps best of all is that this mixture keeps well in the fridge or freezer, so you can hang onto it for later.
by Allison Milam in Holidays, Recipes, September 2nd, 2016
Labor Day has a way of sneaking up. One day it’s the 4th of July, and then, all of a sudden, it’s Labor Day weekend and you’re faced with prepping for the last cookout of the summer. Thanks to Rachael Ray’s 30-minute meals, it’s incredibly easy to whip up a crowd-pleasing spread at the last minute, just in time for this weekend’s get-togethers and backyard bashes. Break out the grill one last time and celebrate the unofficial end of summer with these top-rated appetizers, mains and sweet bites.
Southwest Turkey Burgers (pictured above)
With over 200 fan reviews and a 5-star rating, these turkey burgers surely give the usual beef burgers a run for the spotlight. Rachael mixes bell peppers, spicy serranos and hot pepper sauce into the ground turkey meat for bold flavor in each bite.
by Sara Levine in Holidays, Recipes, September 1st, 2016
If you’ve ever decked yourself out in an all-white outfit in October in a defiant act of who-ever-decided-I-couldn’t-anyway, then you aren’t alone. Though fashion worshipers may call wearing white after Labor Day an extreme and unforgivable faux pas (because how dare you), it’s one of those rules that either you follow or you don’t. Around here, we have our own issues when it comes to accepting that (sigh) summer is over and we have to move on with our lives. Though foods don’t necessarily fade out of style, they do fall out of season. There are a slew of foods that are on the summer-only list, though no food police is ever going to come after you if you eat them in another season. These are the dishes you should cook outdoors before Labor Day comes and goes (and they look mighty fine next to a pair of white jeans, might we add).
Once you put your rickety charcoal grill into storage, your chances of chowing down on a hot dog nosedive. That’s because hot dogs just taste better when they’re all juicy and char-marked — especially when you toast the buns on the grill too. Fire up the grill one last time for Bobby Flay’s Grilled Link Hot Dogs with Homemade Pickle Relish (pictured above) before you put your hot-dog-eating pursuits on hold until next year.
by Allison Milam in Holidays, Recipes, September 1st, 2016
Some of our favorite summer desserts are red, white and blue. They’re the perfect combination of patriotism and seasonality: We usher in the season on Memorial Day, with fresh strawberries, raspberries and blueberries shining in flag cakes, cobblers and crisps, then pull out all the stops with patriotic treats come the 4th of July. Give the red, white and blue dessert palette a last hurrah this Labor Day weekend with these festive, simple sweets. They’ll send summer off with a proper salute. Read more
by Foodlets in Family, Recipes, September 1st, 2016
The days that can entail plans for a picnic are numbered, and Labor Day might be your last opportunity for a true eat-outside affair this year. End the summer season the right way with our tips for how to plan the perfect picnic, plus our full lineup of picnic-perfect recipes.
If you haven’t gone for one of our brand-new Brick-Pressed Sandwiches just yet, what are you waiting for? The impressively jam-packed sandwiches, like this Italian Combo and Broccoli Rabe Pressed Hero number (pictured above), rely on the force of gravity, which helps load as many ingredients as humanly possible into one sandwich — and they might just be the feed-a-crowd element your picnics have been missing.
by Lauren Piro in Recipes, August 31st, 2016
With new routines moving at full tilt, somehow the first weeks of school suddenly feel busier than the rest of the year. These five quick weeknight meals will ease you into the transition and, with any luck, provide a few leftovers to pack into lunches the next day too.
Skillet Chicken and Ravioli
I love hearty recipes like this one, which combines two kid-friendly favorites in one easy dish. Want to save even more time? Dice up a rotisserie chicken instead of cooking the chicken yourself.
by T.K. Brady in Recipes, August 29th, 2016
Fall provides another one of the year’s natural reset buttons. Long summer days end, school begins and we somehow start to notice everything in our lives that could use sprucing up — and we suggest you start with your pantry. Even though shelf-stable cans, jars, boxes and bags can last a long time, it feels good to empty things out and start fresh (plus, you’ll be proud of yourself for finally cashing in on all those two-for-one deals that grabbed your attention at the grocery store). These easy meal ideas will get you on your way to more a organized kitchen in no time.
Mexican Bean Rice and Corn (above)
Inspired by chilaquiles, this dish is the perfect “use up whatever you’ve got” dinner. With ingredients like tortilla chips, canned black beans, canned corn, canned tomatoes and rice, you might not even have to shop at all to make it
If there comes a point during the school year when you just can’t make another PB&J, try a twist on a classic. Your favorite standbys are getting kid-friendly makeovers, which means lunchtime will be a surprise for your student — and packing will be more fun for you. Try one of these new sandwiches to add some variety to your kid’s lunchbox. Read more