by Nora Horvath in Recipes, June 13th, 2016
by Allison Milam in Holidays, Recipes, June 12th, 2016
Orzo 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).
by Katie Workman in In Season, Recipes, June 11th, 2016
June 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.
by Maria Russo in In Season, Recipes, Shows, June 11th, 2016
Rhubarb, 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.
by Emily Lee in Recipes, June 10th, 2016
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.
by Lauren Piro in Recipes, June 9th, 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.
by Allison Milam in Recipes, June 9th, 2016
Picnic food presents a unique challenge: You need a menu that is easily portable, can survive a bit of a journey and be flexible under less-than-ideal conditions (i.e., far from your air-conditioned kitchen). These recipes check all of those boxes but are far more surprising than turkey sandwiches and chips — we suggest you set your #picnicgoals way, way higher.
Your goal: Satisfy like a steakhouse.
Make this: Steak and Horseradish Pressed Sandwich (above)
This sandwich gets wrapped in parchment and pressed to melded-flavor perfection — making it perfect for an on-the-go meal. Plus, it’s super-hearty; all of your favorite steakhouse flavors fit within the loaf of rye bread.
by Allison Milam in Recipes, June 8th, 2016
A simple side of coleslaw might not look like something special, but we’ve learned — from summer after summer of piling it onto our plates and sandwiches — that a good slaw is so much more than a store-bought bag of shredded cabbage. It adds crunch; it brings on tang; it is the most refreshing, invigorating bite on any summer plate. And we’ve got just the recipes to make you appreciate it anew, each in its own way.
Make It Smoky
Kelsey Nixon’s Tangy Coleslaw with Smoked Corn and Lime Dressing fits right into the barbecue. You start by smoking ears of fresh corn for a real taste of the backyard barbecue, before combining the kernels with fresh ingredients like red and purple cabbage, bell peppers and jalapeno, plus a tangy honey-lime vinaigrette.
by Allison Milam in Recipes, June 8th, 2016
Hot dogs and burgers and steaks galore aren’t the only fare that can (and should) get the fire-kissed treatment. It turns out that there are all sorts of unexpected foods that are totally and completely awesome cooked on the grill. Trust us: Fire them up once and you might never take ‘em without char marks again.
A classic fruit crisp is a summer mainstay, but the go-to recipes involve turning on the oven — and heating up your entire house in the process. Eliminate the problem by doing dessert up on the grill instead. These Healthy Grilled Peach Crisp Foil Packs cut out the baking for a simple, lower-fat crisp that is summer through and through.
by Bev Weidner in Family, Recipes, June 7th, 2016
Right up there with an ice-cold glass of lemonade, there is nothing quite as capable of getting you through the dog days of summer like an ice pop. Though you could surely take a stroll through the freezer aisle, buy some pops and unwrap one without batting an eye, going the DIY route is the name of the game this summer. Don’t have ice pop molds? Not a problem. These homemade takes MacGyver the process so you don’t need any special equipment (besides the wooden ice pop sticks) to stay cool all summer long.
Your dentist may not be over the moon about all the sweet treats that you’re filling these little paper cups with, but the summer heat calls for some rule breaking. The Pioneer Woman uses the cups as vessels for her Ice Cream Freezer Pops, filling up each one with ice cream, crushed cookies and candies and spearing it with a stick for an easy summer party dessert.
Well, hey, summer! Take off your shoes and stay awhile.
We’ve had the rainiest spring, you guys. Like, record rainfall amounts. And while I completely love and adore thunderstorm-y days, I’m actually excited to feel the yard start to dry out and not be so dang squishy. It’s finally warm enough for the kids to play in the sprinklers and kiddie pool whilst taking down 13 ice pops at once. And it’s finally sunny enough for me to sit out on a blanket with a bottle of rosé and watch them gallivant for hours and hours.
Oh, wait. I do that year-round. Never mind.
BUT! What I don’t normally do is stuff burgers. As in, stuff enormous beefy burgers with fabulous cheeses: white cheddar for the littles and my homemade pimento cheese for the adults! If you’ve never made pimento cheese from scratch, I mourn for you. It is WONDERFUL. And when you wrap a mound of meat around it, gah. It’s even better. Can’t deal. Won’t.
Except I totally do deal.
Let’s make some before I weep myself into next season.