by Allison Milam in Recipes, August 10th, 2016
by Lauren Piro in Recipes, August 9th, 2016
If cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.
Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.
by Foodlets in Family, Recipes, August 8th, 2016
There’s nothing worse than buying yourself a nice steak for dinner, and then ruining the meat with a grilling misstep. Even though they make for a hearty meal, steaks require a little finesse to cook perfectly. To grill your favorite cut just right, take the advice of a few Food Network stars.
High heat helps this long, flat cut achieve a flavorful sear, but be careful not to overcook it; the meat can quickly become tough and chewy. Marcela Valladolid marinates the skirt steak in this recipe in citrus and beer to tenderize it.
Try It: Beer-Marinated Grilled Skirt Steak (above)
by Nora Horvath in Recipes, August 8th, 2016
“We didn’t have kiwi when I was little,” I explained to my kids; they were baffled. “I’m sure it existed somewhere, but, uh, just not where I was.” Then, bam! Kiwi burst onto the scene for Americans in the ’80s, and talk about a runaway hit. Remember life before baby carrots? Extra virgin olive oil? Some food fads have such a great flavor, neat technique, or interesting and new presentation that they just never fade. These are my family’s favorites.
Chinese Chicken Salad (pictured above)
One thing I love so much about watching Barefoot Contessa is listening to Ina Garten casually mention how she’s been making some particularly delectable dish for 20 years. Her Chinese Chicken Salad is one of those throwback recipes with a perfectly updated spin. Crunchy asparagus and bell peppers mingle with juicy roasted chicken before the whole thing gets doused with a simple ginger dressing.
by Lauren Piro in Entertaining, Recipes, August 7th, 2016
Let us introduce you to your new favorite pasta sauce: salsa cruda. Its Italian name translates as “raw sauce,” and it’s typically a tomato-based mixture tossed with other fresh ingredients that are so full of flavor they don’t need to be cooked.
by Allison Milam in Recipes, August 7th, 2016
A melon baller is the sort of tool everyone has stuffed in a drawer, but we bet you rarely reach for it. Next time you find yourself stuck in a recipe rut, dig it out — and try one of these unique ways to use it.
Serve a Boozy Treat
Scooped melon bites already look adorable served in individual glasses, but then Jessica Merchant (the blogger behind How Sweet Eats) makes them even more irresistible: She douses them in a bright mixture of lime juice, honey, mint and rum.
Try it: Boozy Minted Melon Balls (above)
by Emily Lee in Recipes, August 6th, 2016
Shrimp are quick to cook and even quicker to disappear from your plate, but they’re even better smoky and hot off the grill. Now that it’s August and the grill’s sizzled its fair share of burgers and hot dogs, give classic shrimp dishes the grilled treatment too.
A lemony, garlicky and buttery plate of shrimp scampi is one of our fans’ most-beloved dishes — and it’s even better done up on the grill. Bobby Flay’s Grilled Shrimp Scampi dish has all the bright flavor of the classic, plus a delightful char.
by Maria Russo in Recipes, Shows, August 6th, 2016
We’ve learned a valuable lesson this summer: Turning on the oven or stove during a heat wave is no way to live. Then again, neither is a diet of straight salads. If you’ve resigned yourself to choose between sweaty, miserable meal prep and monotonous bowls of leafy greens, we’re here to throw you a lifesaver. We’ve been hard at work planning no-cook summer meals to keep you cool and satisfied throughout the day. Here’s a sample menu to keep on hand for the next time temperatures rise:
You don’t need fried eggs and bacon to give yourself a morning energy boost. Rachael Ray’s Yogurt and Fruit Parfaits will fill you with protein and fiber without requiring you to fire up your griddle. If you have an abundance of fresh fruit on hand, try Ina Garten’s Fruit Salad with Limoncello; the silky lemon yogurt topping comes together in mere seconds.
by Allison Milam in Recipes, August 6th, 2016
Let’s be honest. Chicken noodle, broccoli-cheddar and minestrone are all well and good soups, but when it’s roughly 100 degrees outside, the last thing you want to do is cozy up to a bowl of piping-hot liquid, right? But what about chilled soup? It’s just as light and satisfying as its steamy counterparts, but you can enjoy it without all of that … steam. On this morning’s new Chill Out episode of The Kitchen, Jeff Mauro and Katie Lee showed two ways to indulge your craving for soup without sweating it out in the kitchen. The secret lies in their simple recipes for cold soups, both easy to make and full of summertime flavors.
by Nora Horvath in Food Network Chef, Recipes, August 5th, 2016
The first medal events of the 2016 Rio Olympics kick off today. Whichever sport is your jam — be it swimming, cycling, soccer, gymnastics … the list goes on — it’s Team USA that we’re fired up to watch. Prep for a Summer Games viewing party with our favorite patriotic party foods, perfect for cheering on our nation’s athletes.
While the athletes are getting in the zone in Rio de Janeiro, why not toast to their athleticism in your own way: by fixing yourself a drink. Our Fireworks Red, White and Blue Daiquiri comes stacked with layers of red watermelon and strawberry, white coconut and blue curacao liqueur. Plus, these swigs are surprisingly healthy, so you deserve your own kind of medal for choosing them.
Though Alex Guarnaschelli is an esteemed Iron Chef and a tough-love Chopped judge with a reputation for excellence in the kitchen, many of her recipes are downright easy to make, like these top-rated summer picks. Check them all out below for sweet and savory seasonal inspiration.
Tomato and Watermelon Salad (pictured above)
Follow Alex’s lead and make this vibrant salad with room-temperature tomatoes and cold watermelon. “The contrast of temperatures will give the salad an extra-fresh taste,” she explains.