by Michelle Buffardi in Recipes, July 17th, 2015
by Christie Bok in Recipes, July 16th, 2015
Think you know everything there is to know about salmon? Read on; you might learn a thing or two.
1. Salmon are an anadromous fish, which means they’re born in freshwater but spend their adult lives at sea. They return to fresh water only to spawn.
Make Sweet and Spicy Grilled Salmon (pictured above)
by Allison Milam in Recipes, July 16th, 2015
When it comes to building a taco, there are endless varieties of proteins, fillings and fixins. This summer, try using shrimp as an alternative to steak or chicken. It takes just two to three minutes to grill or saute shrimp, which means you can focus more on making delicious toppings like Food Network Magazine’s mango slaw (pictured above). Keep reading below for more creative ideas on shrimp tacos, including Rachael Ray’s recipe, which calls for lettuce instead of taco shells.
Shrimp Tacos with Mango Slaw — With coleslaw mix, sweet mango and fresh cilantro, Food Network Magazine’s shrimp taco recipe certainly holds true to the old chef’s adage that “you eat with your eyes first.” Top tender shrimp with this colorful mango slaw that gets a kick from a Sriricha and mayonnaise dressing. Use hard taco shells for a crunchy texture in every bite.
by Allison Milam in How-to, Recipes, July 15th, 2015
True pesto lovers know that nothing compares to one that’s blended at home. If you’re all about making pesto in bulk, or if you’re faced with a bounty of basil (or other herbaceous pesto-friendly green), we’ve got plenty of ways beyond pasta to put it all to use this summer.
When it comes to making pesto, Ina Garten’s easy 15-minute recipe (pictured above) is a solid place to start. Once you’ve got the formula down pat, you can doctor your of-the-moment pesto at will. Have some arugula on your hands? You can swap it (or nearly any other leafy green) in. Out of Parmesan but have other hard cheeses available? Those are fair game too. Out of pine nuts? Add a different kind for a new nuttiness. There are countless ways to mix and match ingredients for pesto, and there are tons of ways to put it all to use too.
by Sara Levine in Recipes, July 14th, 2015
You probably ditched your hot coffee at about the same time you crammed your winter coats in under-bed storage and clicked on the AC for the first time. Now you take your dose of caffeine with ice cubes. Especially if you get your joe at a coffee shop, you’re bound to rack up quite the tab for your daily fix of the good stuff. Luckily, it’s easy to make iced coffee at home, proving that “cold-brew” is more than just another buzzword; it’s actually the best way to get your refreshing caffeine buzz, as long as you have a little patience. To achieve the smoothest, least acidic (and best) iced coffee at home, go the cold-brew route with a little help from Food Network Magazine.
Follow FN Magazine’s steps for perfect cold-brew iced coffee (serves 2):
by Christie Bok in Recipes, July 13th, 2015
In this swampy midsummer heat, my favorite breakfast (oatmeal) becomes entirely unappealing. Even a smoothie blended to go becomes lukewarm in minutes. So why not enjoy frozen treats at every meal, including breakfast? Food Network Kitchen came up with genius ice pop recipes for on-the-go morning meals that’ll cool you off and fuel you up for the day. Plus, swap a frosty pop for your green juice, favorite cocktail or after-dinner treat. Read more
by Emily Lee in Recipes, July 12th, 2015
Curbing your meat intake doesn’t necessarily mean you have to put away the grill. In Bobby Flay’s recipe for Toasted Israeli Couscous Salad with Grilled Summer Vegetables (pictured above), he chars up seasonal veggies that make this salad both colorful and satisfying. Plus, pearly Israeli couscous makes for a delicious and hearty alternative to mixed greens.
Just as he would when grilling a piece of meat, Bobby makes a marinade to flavor and tenderize the vegetables. He whisks together balsamic vinegar, garlic and Dijon mustard, and then tosses half of this vinaigrette with zucchini, asparagus, bell peppers and cherry tomatoes. Following his lead, allow the veggies to sit and soak up the flavors for 15 minutes, and then grill until just cooked through. Next, toast the couscous with olive oil to bring out its natural flavor. Cook the couscous until al dente and toss with the bite-sized grilled vegetables. Finally, toss the salad with the remaining vinaigrette, and garnish with fresh basil and flat-leaf parsley.
by Hedy Goldsmith in Recipes, July 10th, 2015
We’re all familiar with the classic ice cream sundae, the kind you might devour at an old-fashioned soda fountain. It’s a decadent yet straightforward equation: one or more scoops of ice cream + some variety of sauce or syrup + whipped cream + a glistening maraschino cherry on top. You’ll often find a sprinkling of chopped nuts, seasonal fruit or sprinkles thrown in too. All of this comes served in a glass sundae cup with a long spoon for mess-free fun. But the next time you’re hosting a party, take the traditional sundae to the next level by ditching your glass cup in favor of a brownie, cookie, shortbread or cake base. Here are a few clever ideas to help you make the most of ice cream and your favorite baked goods the next time a sweets craving strikes.
Waffled Brownie Sundae (pictured at top)
Now this is a sundae fit for a special occasion. Baking the brownie batter in a waffle iron cuts your baking time in half and eliminates cooling time altogether. Plus, all of the waffle’s nooks and crannies will catch whatever sweet sauces and toppings you choose for decorating. For the best results, pile ice cream and toppings onto these cakey brownies hot off the press.
by Maria Russo in Recipes, July 10th, 2015
Throughout our culinary history, people have baked fruit in one form of vessel or another. Lots of versions, many contestants and several commonalities: fresh or frozen fruit; some sort of sugar, whether it’s light brown, dark brown, muscovado sugar or molasses, or even honey. Add butter plus some sort of flour and there you have it.
Start with the most common of all baked desserts, the classic cobbler. Many say the cobbler is simply a pie without the crust. Well, that is partially correct. A true cobbler is topped off with individually dropped biscuits. The biscuits are made with heavy cream, adding a real rich flavor and tenderness to the biscuit. Did you know the baked biscuits on top of the cobblers were said to look similar to the cobblestone streets of Boston or Philadelphia? Philly girl here, don’t forget.
Now for the variations:
by Maria Russo in In Season, Recipes, July 9th, 2015
Welcome to the sticky, sweltering dog days of summer. If the season’s heat has you bogged down, take refuge in a chilled treat this weekend: these easy-to-make, eat-with-your-hands Frozen Peanut Butter Bites (pictured above). Made with only four pantry ingredients, the Neelys’ sweet-tooth-satisfying dessert celebrates the perhaps most-beloved of all flavor combos: peanut butter and chocolate. And maybe the best part of this recipe is that there’s no need to turn on the oven.
Get the Recipe: Frozen Peanut Butter Bites
The sun is shining, the grill is hot and you’re looking forward to a meal of juicy meat. Fast-forward 30 minutes and you’re face to face with a dry, overcooked hunk of steak or a tough chicken tender. What went wrong? Getting the grilling game right can be tricky. When it comes to grilling burgers, meat master and Texas restaurateur Chef Tim Love recently told FN Dish, “There are actually two common mistakes I see often, which are a shame, so listen up!” He shared his take on those two problems, plus offered ways for avoiding them next time.
1. Flip Burgers Once and Only Once: Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium and 5 for well-done.