by Elizabeth Brownfield in Recipes, August 13th, 2016
by Lauren Piro in In Season, Recipes, August 13th, 2016
Improve on the already-delicious flavor of fresh summer fruit with these five boozy recipes.
Your grandma’s retro melon-ball salad this ain’t. Think of our Boozy Minted Melon Balls (pictured above) more like an unblended melon mojito. Break out that melon baller and use it to scoop out dainty globes of watermelon and cantaloupe. Then douse them with a mixture of white rum, lime juice and honey, toss with fresh mint leaves, and give the flavors a few hours to marry. Serve the fruit in clear glasses or goblets to show off all the pretty colors. Read more
by Maria Russo in Recipes, Shows, August 13th, 2016
We’re just gonna say it: Fall is on the way, people. And it’s not that we don’t love fall — there are few among us who don’t applaud the return of pumpkin season. But we just want to make sure you enjoy as much of summer’s bounty as you can. Make these vibrant recipes before it’s too late to get the really good stuff.
Heirloom Tomato Pie (above)
The colorful tomatoes that fill farm stands are truly one of summer’s greatest gifts. Enjoy their beauty and wonderful, sweet flavor by making heirlooms the star of a savory pie from Food Network Magazine.
by Katie Workman in In Season, Recipes, August 12th, 2016
Slicing and stacking is well and good, of course, but today’s episode of The Kitchen put the spotlight on wrapping and rolling, showcasing all the ways to deliver bold boosts of flavor in easy-to-eat packages. Both Geoffrey Zakarian and Jeff Mauro delivered new ideas for transforming chicken with the help of a wrap, GZ going the elegant dinner route and Jeff opting for a next-level sandwich. Read on below to get their recipes.
Prosciutto-Wrapped Chicken Breast (pictured above)
Not only does GZ cover his lean chicken breasts in a snug overcoat of prosciutto, but he also packs flavor inside the meat. He carves a pocket in the chicken and fills it with a Mediterranean-inspired mixture of creamy ricotta cheese, sun-dried tomatoes and fragrant sage. After searing the chicken on the stove, Geoffrey moves it to the oven to finish cooking, and what results is a just-crispy-enough exterior of prosciutto and a tender inside featuring juicy chicken and rich, melty ricotta. The finish is all about the lemony butter sauce, laced with sweet shallots and salty capers.
by Elizabeth Brownfield in Recipes, August 12th, 2016
These aren’t necessarily unfamiliar vegetables that you don’t know how to prepare, like kohlrabi or rutabagas … but summer squash arrive in full force, bursting from the garden by the dozen, heaped in piles at the farmers market, heavy in your CSA box at the end of the summer. How to use it all and not feel the repetition of only a few dishes?
by Nora Horvath in Food Network Chef, Recipes, August 12th, 2016
Watermelon is one of the all-time-greatest simple pleasures of summer. Slice the always-refreshing, cheerfully pink fruit up into wedges at a family picnic and no doubt you’ll see everyone from toddlers to Grandpa gleefully gobbling it down, paying no worry to the juice dripping down to their elbows. But there are so many delicious ways to enjoy this sweet fruit. Try these eight creative spins on watermelon — both sweet and savory — before the sun sets on watermelon season.
It takes just six ingredients and 10 minutes of legwork to blend up these sweet-and-spicy Watermelon, Chili and Basil Ice Pops (pictured above). Combining the melon with fiery red Thai chiles and the licorice flavor of Thai basil is what gives them the unique flavor you can’t buy at a store. Read more
by Jessica Merchant in Recipes, August 11th, 2016
As both an award-winning singer and the host of Trisha’s Southern Kitchen, Trisha Yearwood wows us with her delicious down-home cooking and bubbly personality. Since nothing says Southern comforts quite like sweet-tooth-satisfying desserts, go ahead and end the summer on a decadent note with these must-try recipes. Read more
by Emily Lee in Recipes, August 11th, 2016
It’s peach season!
My hands are waaaay up, if you’re not aware. This is the best part of summer (minus the rosé, maybe?), and I wait all year to have a REALLY GOOD peach. Sometimes I’m lucky and get a handful of fabulous ones. But most of them are so-so. Only once a summer do I get one so excellent that I actually remember it and crave it for another 365 days. Dreamy!
by Allison Milam in Recipes, August 11th, 2016
Here at Food Network, it’s hard for us to understand why cantaloupe is routinely passed over in favor of other fruits. We think it might have something to do with cottage cheese, the traditional pairing and designated dish for dieters. Like a boring date that’s dragged on for too long, cantaloupe needs to cut the cord and move on — especially given the range of superior suitors. Cured meat, ice cream … you get the picture. With its tender, pastel-orange flesh, this seasonal melon is truly the produce section’s darling, offering the kind of versatility that many other fruits lack. In the United States, the best cantaloupes can be found from June until August, so take advantage of this fleeting crop while summer’s still in full swing. Here are five delicious pairing ideas that will give this warm-weather fruit the refresh it needs.
Cantaloupe + Cucumber
Cantaloupe and cucumber engage in a delicious summer romance in Alex Guarnaschelli’s bright and refreshing soup, where diced cucumber provides a cool, crunchy bite in each spoonful of smooth blended melon. For a heartier take on this fresh summer pairing, try Food Network Magazine’s Glazed Hens with Cucumber-Cantaloupe Salad.
by Allison Milam in Recipes, August 10th, 2016
The flavorless tomato wannabes that usually inhabit the produce section have gone into hiding, and plump and juicy in-season beauties have taken their place — at least for the time being. Now, and we really mean right now, is the time to bring fresh, super-sweet tomatoes into your kitchen, and these are the best recipes for you to make with tomatoes.
Combine ruby-red tomatoes with another in-season gem, watermelon, for Alex Guarnaschelli’s Tomato and Watermelon Salad. Each bite of the sweet, balanced salad comes with a surge of juicy refreshment.
If cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.
Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.