All Posts In Recipes

Father’s Day Treats He’ll Actually Like (Think Carrot Cheesecake!)

by in Recipes, June 17th, 2016

Carrot Cheesecake
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

7 Major Father’s Day Recipes That Will Make Dad Drool

by in Holidays, Recipes, June 16th, 2016

Bacon Cheese and Chive BunsWhen 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.

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10 Recipes That Prove Zucchini Is Actually a Magic Vegetable

by in Recipes, June 16th, 2016

Zucchini Parmesan CrispsThere 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).

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16 Summer Recipes for Food on a Stick

by in Recipes, June 14th, 2016

15 Summer Recipes for Food on a StickNothing 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.

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Everything-Bagel Guide

by in Recipes, Shows, June 13th, 2016

Everything-Bagel Guide

Giada’s Tri-Colore Orzo — Meatless Monday

by in Recipes, June 13th, 2016

Giada's Tri-Colore OrzoOrzo 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).

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6 Star-Spangled Red, White and Blue Recipes Tailor-Made for Flag Day

by in Holidays, Recipes, June 12th, 2016

Flag CakeJune 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.

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What Do I Do with Rhubarb?

by in In Season, Recipes, June 11th, 2016

Rhubarb Custard PieRhubarb, 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.

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A Regional Guide to Barbecue Sauce

by in In Season, Recipes, Shows, June 11th, 2016

Sweet and Sticky BBQ Sauce (Kansas City Style)Just as those in Northern cities and states lay claim to different styles of pizza, hot dogs and clam chowder, many in the South have passionate ideas for what barbecue sauce should be. Sweet, smoky, tangy, sticky, crimson and white — there’s no shortage of flavors, looks and textures when it comes to creating the ultimate meat accompaniment. On this morning’s all-new episode of The Kitchen, the co-hosts broke down barbecue sauces by region, looking at the signature elements of each — and sharing how simple it is to make them all at home, no matter where you live. Read on below for four of the most-common ‘cue sauces, then tell us in the comments which is your favorite.

Sweet and Sticky BBQ Sauce (Kansas City Style)
Featuring a base of ketchup, molasses and brown sugar, this thick sauce is indeed packed with sugar, but the sweetness is hardly overwhelming. The key is balancing those ingredients with a splash of tangy apple cider vinegar and the umami-like funk of Worcestershire sauce for well-rounded results.

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5 Jelly Shots You May Not Be Ready For

by in Recipes, June 10th, 2016

If you retired jelly shots from your drink rotation the day you received your bachelor’s degree, you’re not alone. Yet, recently, the jiggly spiked concoctions have been getting the gourmet treatment from restaurant greats across the country. This renaissance of sweet, chewable booze has got us reconsidering the humble jelly shot as a key component to any good summer party. They don’t have to include neon, radioactive-looking colors either. With that in mind, here are five stunning jelly shots that we’re willing to bet are nothing like the ones you consumed back in the day.

Mint Julep Jelly Shots
The unofficial cocktail of the South gets pared down for size in Food Network Kitchen’s casual take on a classic mint julep. All of the essential flavors are here: mint, sugar and bourbon. Save your good silver cocktail cups for a formal occasion and stock up on disposable plastic shot cups in preparation for your next summer party.

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