by Virginia Willis in Recipes, June 20th, 2014
by Nikhita Mahtani in Food Network Chef, Recipes, June 19th, 2014
I actually put together my very first grill myself. It took all day and a good deal of patience and persistence. It was a pretty scary moment when I twisted the control on the tank and clicked the ignition. It all worked out and I didn’t blow myself to kingdom come. I love to grill throughout the year, but in the summer it’s just practical to keep the heat out of the kitchen. Burgers and brats are brilliant, and steaks and seafood are stupendous, but my absolute favorite is cheap and cheerful chicken. Read more
by Cameron Curtis in Recipes, June 19th, 2014
In a YouTube video this week, Alton takes on the fruit that is seemingly impossible to cut — the mango. In a comedic parody (including a massive amount of faux blood), Alton walks food fans through two bad ways to cut this fruit, then he describes the best tactic: Remove all the peel from the mango except for two circles in the center of each cheek. Holding this skin for support, you can then slice the mango easily on each side of the seed. The skin will provide a tough grip so you don’t drop the mango and cut yourself.
Alton is of course no stranger to unique mango recipes. He gives mangoes an Indian twist in this Mango Chutney recipe, and he puts them in a tangy Fruit Salad with Vanilla Dressing. He stuffs a curried mango filling into his Pocket Pies, and he dries mangoes in this Dried Fruit recipe for a sweet and healthy snack. Below are five more ways you can incorporate this delectable fruit in your favorite recipes.
1. Give your favorite dip a fruity twist with this Mango Salsa recipe.
by Nikhita Mahtani in Recipes, Shows, June 18th, 2014
If your recipe calls for a fancy ingredient, don’t skip the recipe, simply swap the costly item for another less expensive alternative. Our supermarket expert Nicole Cherie Jones chatted with Beth Moncel, author of Budget Bytes, Gabi Moskowitz of brokeassgourmet.com, Carrie Robinson of thefrugalfoodiemama.com and Amy McCoy, author of Poor Girl Gourmet, to find out how you can save hundreds of dollars at the grocery store and still nail recipes that call for pricey ingredients.
1. Porcini Mushrooms
Porcini mushrooms are pricey at $5 to $8 per ounce, and they’re also elusive. Save up to 95 percent with baby bella (cremini) mushrooms that register at only 38 cents per ounce.
by Maria Russo in Recipes, June 18th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient squid. While squid is traditionally deep-fried in breadcrumbs to lock in its natural flavor, this stir-fried version makes use of sweet and tangy ingredients like soy sauce, molasses, lime and ginger to bump up the flavor. Served over chilled rice noodles, this take is a refreshing departure from the heavier classic, making it a cooling retreat for summer dining. Read more
by Rupa Bhattacharya in In Season, Recipes, June 16th, 2014
From grilling and roasting zucchini to mixing it in pastas and cold salads, there’s no shortage of ways to use up this seasonal classic, but perhaps the easiest among them is baking zucchini in a sweet bread. The beauty of zucchini bread is that once you bake a single loaf, the results double as breakfasts and desserts for days to come. Unlike banana bread, which requires overly ripe bananas, zucchini bread can be made with the produce at any stage, so it’s a go-to pick if you’re facing a surplus from a garden or a sale at the grocery store. Read on below to find Food Network’s top-five recipes for zucchini bread, and get a mix of creative and traditional picks.
5. Gluten-Free Zucchini Bread — You don’t have to be gluten-intolerant to enjoy this sweet loaf, laced with a trio of warm spices as well as a duo of olive oil and Greek yogurt for moisture.
4. Zucchini and Apple Bread — Made with crunchy walnuts for added texture, this easy-to-do recipe yields two loaves, making it a favorite for potlucks and bake sales.
by Maria Russo in Recipes, June 14th, 2014
We had just lost the amazing ice-pop stand downstairs from our office and were really feeling the void. To make up for our loss, we developed some fun, summery flavors sort-of-inspired by Chopped baskets, working savory flavors in where we could.
These mixed-up pops were ridiculously fun to test (and taste). If you plan on developing your own recipes, here’s what we learned: Basically, it’s really easy to freeze things — you could put plain fruit juice in the freezer and it’d end up a pop — but for perfect popsicle texture, you’re looking for a balance between fruity, creamy and icy.
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
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.