by Emily Lee in Recipes, July 22nd, 2016
by Allison Milam in Recipes, July 22nd, 2016
Left: Maine-style lobster roll | Right: Connecticut-style lobster roll
Anyone born and raised in New England will tell you that nothing epitomizes summer like a heap of sweet lobster meat piled onto a soft, buttery hot dog bun — a treat that’s best enjoyed with a side of piping-hot French fries and clear ocean views. A New Englander will also tell you there are two main variations on the theme, Maine style and Connecticut style, and natives of both states are known to fiercely defend their regional recipe as the gold standard of lobster rolls. To an outsider, the differences are subtle; many sandwiches come with a leaf of soft Bibb lettuce, a spritz of lemon juice, salt and black pepper. But a true aficionado knows that the differences between these predominant styles of roll are a bit more nuanced. Not sure you could spot the difference? Find out how to do it, below.
by Nora Horvath in Food Network Chef, Recipes, July 22nd, 2016
The cans of tomatoes lining your pantry have had your back all year long, but now is the time to give that can opener a rest. Right now fresh tomatoes are reaching their longed-for, juicy peak. Put these fleeting gems to good use by incorporating them into dishes that normally call for the can — pasta, soup and more — and do it fast.
When the need for a quick pasta meal arises, put the can of crushed tomatoes down. Though the can creates a speedy marinara (and a jar of tomato sauce is even quicker), remember these standbys will still be there for you once tomato season passes on by. Instead, go for Melissa d’Arabian’s Mediterranean Summer Pasta with Salsa Cruda, which brings fresh, diced tomatoes into the mix. Side note: This sauce is a no-cook dream. Instead of simmering it on the stove, you combine all the ingredients in a bowl and let their flavors meld together before tossing with the pasta.
by Elizabeth Brownfield in Recipes, July 21st, 2016
We love coming home to a big bowl of pasta at the end of a long day, but during the hotter months our go-to cream sauces and baked pasta casseroles feel too heavy for steamy summer nights. To satisfy your carb cravings at this time of year, stick with Giada De Laurentiis’ best recipes for fresh, veggie-focused pastas that are refreshing and surprisingly light.
Pasta Ponza (pictured above)
Baking juicy tomatoes with tangy capers gives this dish bold flavors, while a breadcrumb crust delivers a satisfying crispy bite.
by Food Network Kitchen in Recipes, Shows, July 21st, 2016
When summer temperatures spike and the air conditioning can’t begin to cut the heat, the very last thing you want to do is turn on an oven or sweat over a fiery grill. Instead, beat the heat with chilled summer soups, which are not only delicious and instantly cooling, but even improve when given a little time in the fridge for the flavors to meld. Make a big batch of soup showcasing fleeting summer produce such as tomatoes, corn, cucumbers or berries, and start enjoying the fleeting tastes of summer by the spoonful.
If you could capture summer in a bowl, it would be Ree Drummond’s Gazpacho (pictured above). First, she blitzes Roma tomatoes together with garlic, red onion, cukes, celery and zucchini. Then, she drizzles in olive oil for richness and body, vinegar for tartness, and hot sauce for kick. But it’s Ree’s garnishes that take this dish to the next level: Sliced avocado, cilantro leaves, minced hard-boiled eggs and grilled shrimp make each bowl a satisfying meal. Read more
by Allison Milam in Recipes, July 21st, 2016
By Angela Carlos
On this week’s episode of Chopped Junior, judges marveled at the contestants’ skills at transforming mystery basket ingredients into culinary revelations. In the entree round, Ethan’s perfectly seared branzino received a nod from judge Chris Santos, and the sense of balance in Tara’s crema sauce, which topped her boar tacos, left a lasting impression on the discerning judge.
by Regan Burns in Family, Recipes, July 20th, 2016
The words “summer” and “corn” just go together. And there’s good reason for that. Fresh summer corn is a true emblem of this warm-weather season, when your time is best spent nibbling it right off the cob in all of its char-marked glory. Before it’s too late, run down the line of our best corn recipes, each raking in 5-star ratings from our corn-loving fans.
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 the glory that is Ina Garten’s Fresh Corn Salad, a dish worthy of more than 200 reviews and a 5-star rating.
by Emily Lee in Recipes, July 20th, 2016
When planning a vacation, one of the top reasons to opt for a house rental instead of a hotel is for access to a full kitchen while you’re away from home. It’s much less expensive (goodbye, 18 percent gratuity on every meal and drink!) and if you love to cook, it’s pretty fun. That said, the post-arrival trip to the grocery store can quickly turn into a nightmarish spend fest without some advance planning. Here are tips on how to smartly stock your rental kitchen with a single trip to the grocery store that won’t break the bank.
Tip #1: Plan your meals.
I have found that some of my go-to meals at home just aren’t feasible on vacation. Making my family’s favorite meatballs, for example, would require me to purchase breadcrumbs, Parmesan cheese, fennel seed and several varieties of herbs — ingredients I always have at home, but might not use again during my vacation stay. Try to stick to recipes that have relatively few ingredients, such as this Zucchini Panini and our other 5-Ingredient Summer Recipes.
by Allison Milam in Recipes, July 19th, 2016
Here at Food Network, we’re constantly dreaming up new ways to survive summer heat waves without relying on cold salads for every meal. Our best solution so far? No-cook pasta sauces. And it’s not just because they reduce the amount of time spent cooking over heat — though it is a huge plus. It’s because a good, raw sauce must add up to more than the sum of its parts. In most cases, that means the absolute freshest and most perfectly ripe ingredients. From light, clean-tasting pesto to juicy tomato sauce with olives and mint, here are six of our favorite ways to dress up pasta in the summertime.
When it comes to no-cook pasta sauces, basil is king. This simple, seasonal mixture of basil, garlic, pine nuts, olive oil and salty pecorino comes together in just five minutes in your food processor, no flame required. Even though it feels like a shortcut recipe, it certainly doesn’t taste like one.
by Foodlets in Family, Recipes, July 18th, 2016
The smells of seared, juicy meats wafting through the air from someone else’s backyard aren’t quite as good as they would be if they were coming from your own grill. Instead, they’re a total tease — a reminder of what you’re missing out on. If you live in a city and your fire escape is your only promise of “outdoor space,” or if your outdoor-grilling plans have been squashed by rain, that doesn’t mean all hope is lost. Instead, beat BBQ FOMO (a condition we just came up with) by bringing your favorites indoors. Go on, buy those juicy steaks, ground beef for burger patties and wooden skewers for kebabs. With your trusty grill pan, cast-iron skillet or griddle (and sometimes your oven), you can churn out char-marked, meaty favorites, even if the magic happens in the great indoors.
Placing just-threaded kebabs right on a hot grill might be your knee-jerk reaction, but that isn’t the only place that these skewered sensations can cook to tender perfection. Take Michael Symon’s Pork Souvlaki with Honeyed Apricots from Food Network Magazine (pictured above), for instance. Sure, it can be cooked on a grill, but it also reaches juicy, charred-on-the-outside heights when your grill pan takes the job over.
For my money, nothing beats a piece of fresh fruit for an instant snack this time of year. But when I want to kick it up a little, add a new flavor or incorporate a few veggies into a meal other than dinner, these are my go-to summer snacks. Each one is cool, refreshing and kid-tested to boot.
The Pioneer Woman’s Frozen Fruit Cups (pictured above)
This is my kind of recipe: Chop up a little fruit, throw it in a freezer-proof cup, freeze and serve. I love Ree Drummond’s idea so much that I’m already planning to whip out my muffin pan just so I can make more of them! An even dozen should do it, right?