by Allison Milam in Recipes, July 16th, 2016
by Elizabeth Brownfield in Recipes, July 15th, 2016
If your pesto prowess starts and ends with picking up a jar of the stuff at the supermarket, listen up. Your own from-scratch pesto is super-easy to blend at home (and it tastes infinitely better). And get this: Pesto isn’t just exclusive to basil anymore (or pricey pine nuts either); the summer staple can be made with really any green, and you can get even more creative by using sun-dried tomatoes and more unconventional picks. If you’re never made your own before, start with Ina Garten’s top-rated recipe for classic basil pesto, then move on to some of our favorite riffs, bound to be tossed into pasta, spread onto a sandwich and more. Now rev those food processors — let’s get blending!
If you’re departing from the classic basil blend for the first time, keep things familiar by opting for another leafy green. Food Network Magazine’s Kale and Pistachio Pesto Spaghetti (pictured above) is green through and through with hearty kale, which adds a delightfully rich earthiness, and roasted, salted pistachios.
by Jessica Merchant in Drinks, Recipes, July 15th, 2016
It may seem impossible to improve on the flavor of a perfectly ripe and juicy peach, plum or nectarine eaten out of hand, but these gorgeous stone fruit recipes — both sweet and savory — prove otherwise.
Our Nectarine-Raspberry Slab Pie (pictured above) is a showstopping dessert you can slice up any way you’d like. And when you combine the sweet taste of stone fruit with tart raspberries and tuck the juicy gems into pie crust, all the ingredients are heightened. Read more
by Lauren Piro in Recipes, July 15th, 2016
I was that kid. You know, THAT kid. The kid who only wanted to eat the “red” popsicles and drink the “red” juice and steal the “red” gummy bears from the bowl. I didn’t want grape — ever. In fact, if we had a box of some sort of treats and the variety included grape, I’d eat all the others and leave the grape in there for someone else.
Except nobody ever wanted it, because grape was the worst. The absolute worst.
I didn’t even want the blue raspberry flavor, and that was huge in the ’90s. I was all about the red: cherry, strawberry, watermelon or whatever. That’s the one I loved the most.
In my opinion, strawberry was always the best “red.” I think cherry was more popular among my group of siblings, neighbors and friends, but I didn’t care about that. Strawberry was the only one I wanted.
by Nora Horvath in Food Network Chef, Recipes, July 15th, 2016
American cheese gets a bad rap. It’s too processed, people say. It’s not “real.” There might be truth to these critiques, but one other thing is certainly true: It’s just so good. Melted to the perfect consistency, American cheese definitely has a place in our recipes. Here are six we know you’ll love.
Classic American Grilled Cheese (above)
This one’s a no-brainer. American cheese was practically created to be melted between two slices of pillowy bread. Jeff Mauro’s version pairs a white slice with a yellow slice for the perfect eye-catching mixture.
by Food Network Kitchen in Recipes, Shows, July 14th, 2016
Bobby Flay is our resident grill master here at Food Network. When we’re not watching him crank up the heat on Beat Bobby Flay, we’re trying our hand at one of his best burger recipes. But even though he’s a burger and steak guy, not all of his grilled recipes are super-meaty — often he dresses up vegetables, too, with a smoky char. Check out his top droolworthy veggie recipes for fresh seasonal inspiration.
by Elizabeth Brownfield in Recipes, July 14th, 2016
By Angela Carlos
This week on Chopped Junior we saw the contestants battle the clock and each other through three rounds of dishes that challenged the young cooks’ ability to balance flavors.
In each round of mystery basket ingredients, sweet and savory items upped the ante. In Round 1, the bacon soda and maraschino cherries needed to be neutralized so they wouldn’t overpower the smoked chicken breasts and bitter puntarelle. In the entree course, the sweet grape mini balloon dogs challenged the contestants to incorporate sweetness with their gamey goat, and in the dessert round, the final two struggled to work farmhouse cheddar cheese and duck fat into their caramel-apple-dominated desserts.
by Allison Milam in Recipes, July 14th, 2016
We may not have scientific proof of it, but around here we consider it a fact that certain foods simply taste better in the great outdoors. And nothing is better than a flame-kissed meal enjoyed around the campfire it was cooked on after a long hike or a lake swim … or merely after the exertion of figuring out how to put up a tent. All these recipes would be delicious cooked in an oven or stovetop, but they’re no doubt improved by the hint of smoke and crackle of flames that a campfire imparts, paired with an epic view.
Guy Fieri’s pro camping tip: Make toasted, melty sandwiches by stuffing Pullman bread with camping leftovers and cooking over hot coals in a sandwich press (pictured above). Go savory with combos like chili and cheese, pepperoni and marinara, and mac ‘n’ cheese with bacon, or whip up a dessert ‘wich with cream cheese and berry preserves, or peaches and ricotta. Read more
by Emily Lee in Recipes, July 13th, 2016
The AC is cranked up, shorts are on and whatever you’re drinking is filled to the brim with ice cubes. And you know what’s not happening this far into July? The oven — and it’s staying off all summer long. Keep your kitchen cool with these sweet treats that don’t require the oven, which are all about bringing on sweetness, not sweat.
Before the mere mention of cake has you preheating the oven, back away from that dial. Ina Garten’s towering, caffeine-spiked Mocha Chocolate Icebox Cake (pictured above) cake never sees the inside of an oven. With a little beauty sleep overnight, the layers of mocha whipped cream and chocolate cookies get a chance to merge and soften together.
by Allison Milam in Recipes, July 12th, 2016
When it comes to barbecue, there’s no question about it: Southerners do it best. While pitmasters from competing regions might debate the virtues of Texas-versus-Carolina-style prep methods, the one thing people generally agree on is the sides. Generous portions of boldly flavored, diversely textured dishes such as cornbread, collard greens and hushpuppies rule the Southern barbecue tradition, but you don’t need to live south of the Mason-Dixon line to appreciate the comforting amalgam of flavors on your picnic plate. Unless you’re planning a trip deep into the heart of American barbecue land, try a few of our easy, satisfying takes on classic barbecue sides at home.
There’s no better tool for mopping up the juices of slow-cooked meats than a thick wedge of buttery cornbread. While sweet cornbread is ever-popular, we recommend a zestier recipe to amplify barbecue’s intensely smoky flavor. Food Network Magazine’s Jalapeno Cornbread definitely errs on the spicier side of the spectrum. And that crisp, golden-brown crust? That can be achieved only in a cast-iron skillet.
It’s summertime and the living’s easy — or at least it should be, right? When the rest of your downtime is spent picnicking, beaching and traveling (or wishing you were), odds are you don’t have the time for extensive recipes or lengthy shopping lists. Luckily, we’ve got loads of simple-yet-sensational recipes using five ingredients or fewer (excluding salt and pepper) so that summer cooking is easy-breezy, just as it should be.
Corn + Red Onion + Cider Vinegar + Olive Oil + Basil
Ina Garten’s showstopping Fresh Corn Salad (pictured above) screams summer through and through. A flash of cooking, a punch of vinegar and a scattering of red onion and fresh basil are all it takes to elevate summer’s bounty to a dish worthy of more than 200 reviews and a 5-star rating.