No matter how you choose to spend your Memorial Day, eating red, white and blue foods is a good way to get in the patriotic spirit, especially when you start it off at breakfast. Gather together with family and friends over the long weekend and dig into our favorite flag-inspired dishes all day long.
All Posts In Recipes
How in the world is it already almost Memorial Day?! Personally, I don’t mind, because it only means pools opening and grilling season commencing. Those of you (like me) who cook for two, your foreheads must be beading up with sweat, right? “How do you cook for two for Memorial Day? There’s just SO MUCH FOOD and so little of US.” Ah, that is correct, but that doesn’t mean you have to have a lot. If you make wise choices in picking ingredients, you won’t be left with a ton of food. Although, I must say, if it’s a really delicious meal, such as these Beer-BQ Ribs, I’d gladly have leftovers. Anyway, that’s beside the point.
Now you’re wondering, “Wait, who are you and what credentials do you have that you can talk about cooking for two?’ Well, ahem, since you’re asking, I’m Julie and I’m a pro when it comes to cooking for two. In fact, I have an entire cookbook coming out this fall on dinners for two. Although I’m new around here, I promise I don’t bite! I’m so excited to be starting this new Party of Two series on FN Dish! I’m going to be sharing dishes that are tailored for two. So grab your other half and pull on up to the table!
Okay, so my recipe today is fun because it involves everything that screams ‘grilling season.’ Booze and meat. Beer and baby back ribs to be exact.
This Beer-BQ Sauce is heaven. You’ll want to drink it, but let’s not do that. Rather, let’s slather it on some ribs and grill ‘em up, because it’s darn tasty that way! Also, I should mention that you shouldn’t skip the dry rub-and-baking part. Yes, it means longer prep time, but really, the oven is doing all the work for two hours. Plus, you don’t want to have tough ribs that get all stuck in your teeth. You want fall-off-the-bone ribs, so follow the directions and you’ll achieve just that!
A couple of quick tips on buying beer and meat for this dish:
While chicken breasts may get most of the praise in the quick-fix dinner department, salmon shouldn’t be forgotten. In fact, this speedy seafood may even give its meaty counterpart a run for its money as far as the clock is concerned. When portioned into individual fillets, salmon takes mere minutes to cook, and it pairs well with a variety of flavors and ingredients — think savory glazes, sweet sauces and spicy spice rubs. Since it’s a hearty fish, salmon stands up well to high-heat cooking methods like grilling, though the key to turning out moist, tender results is to not overcook the fish, no matter if you’re preparing on the grill, on the stovetop or in the oven. Read on below to check out six of Food Network’s best-ever speedy salmon dinners, each ready to eat in 35 minutes or less.
Whole-Wheat Spaghetti with Lemon, Basil and Salmon (pictured above)
A single recipe that delivers a complete, well-rounded meal — healthfully and in a hurry? Yes, it’s possible, and Giada De Laurentiis has the answer. In just 20 quick minutes she tops a bed of vitamin-rich spinach with a scoop of lemony pasta with capers and finishes with pan-seared salmon for a satisfying dose of protein.
This coming Memorial Day weekend marks the (unofficial) start of summer, and with that comes longer days, warmer nights and, perhaps most important, the beginning of grilling season. From smoky, saucy barbecue to snappy hot dogs and even treats for dessert, there’s no shortage of savory and sweet items to grill this summer, but what we’re most looking forward to is a juicy, meaty classic: the burger. Simple and classic, stuffed with cheese, piled high with potato chips, stacked with double patties, topped with green chiles — the opportunities for building the ultimate burger are endless, and lucky for all of us, we have more than three long months to enjoy every single one of them. Add all 11 of these must-try recipes to your Recipe Box, and don’t miss out on a summer of burger loving.
Quinoa may be the ultimate superfood seed, but when it comes to versatile grains, farro — a hearty, chewy wheat — deserves its moment in the spotlight too. The beauty of farro is that, like quinoa and barley, it can be prepared once on its own, then kept on hand and mixed with your choice of add-ins to create an array of quick-fix salads.
Giada De Laurentiis starts with a batch of cooled farro, then adds to it fresh tomatoes and half a sweet onion for an Italian-focused salad (pictured above) that’s a cinch to pull together. She opts for a duo of fresh herbs — chives and parsley — for a fragrant note, while a garlic-laced balsamic vinaigrette promises a tangy bite and a bold punch of flavor. Since this recipe can be assembled the night before (just let it come to room temperature before enjoying it), it’s a go-to pick for make-and-take lunch salads.
On a day like Memorial Day, classic American dishes deserve special attention. And since no cookout is complete without a bevy of seasonal sides, it’s only right to show your patriotism by including a national staple: pasta salad. Celebrate the holiday weekend with any of these five summer pasta salads guaranteed to feed a crowd. Planning a picnic? No problem. These recipes are mayo-free and perfect for toting to the park.
Garden Pasta with Bocconcini (above)
When it comes to pasta salad, campanelle, Italian for “little bell,” is often overlooked. This pasta has a lovely flower-evoking shape that’s incredibly festive for a summer party or picnic. Though campanelle may look delicate, it’s just as hearty as penne and fusilli — the more-common pasta salad stars. Here, it’s tossed with substantial vegetables and bocconcini for an ample summer side.
On its own butter is, of course, a most decadent ingredient, full of rich, creamy and (sometimes) salty flavors. But beyond its indulgence, butter is also endlessly versatile, which means that it can be used as a finishing condiment as well as a fat with which to cook, and it pairs well with both sweet and savory tastes. On this morning’s all-new episode of The Kitchen, the co-hosts showed how simple it is to start with your everyday sticks of butter — both salted and unsalted — and turn them into compound butter, which is simply a fancy name for flavored butter.
The key to making compound butters is starting with room-temperature butter; this will ensure that when you add the extra ingredients, like nuts, fruit jams or herbs, the butter will quickly absorb them and become one unified product. Once those additions are fully incorporated, it’s best to roll up the butter into logs and refrigerate it, so you can easily spread or saute with as you would ordinary butter.
Grilling season officially kicks off next weekend, and we’re here to make sure your Memorial Day cookout is better than ever. Start with one of the simplest things you could possibly throw on the grill: hot dogs. There are probably a million possible hot dog combinations. First you’ve got your bun options: honey wheat, potato, bolillo, baguette. Then you’ve got your options for sauce, cheese, veggies and other toppings. Finally, you’ve got your choices for the dog itself: veggie, chicken, Ball Park Frank, organic grass-fed beef … and sausages, oh, the sausages! Actually, all hot dogs are sausages, but we tend to put the spicier variety in its own category.
Summer party spreads like picnics and potlucks are an excellent opportunity to put your creative snacking skills to use and experiment with inventing new and exciting hot dog combinations, or host a summer soiree with a preloaded DIY hot dog bar to get your guests’ juices flowing.
Check out the full gallery for all 12 unexpected hot dog toppings.
Avocados are having a moment right now in all corners of the country, but nowhere are they more prevalent or more delicious than in Southern California. Food Network’s new original Web series Local Flavor follows a city’s local ingredient to three restaurants that prepare it three different ways. In Los Angeles, it’s all about the avocado. Start with avocado fries at 3 Square Café, check out one of the best avocado toasts in the business at Superba Food & Bread, and sip an Avocado Project cocktail at Picca Peru. Play the video above for the ultimate LA avocado tour.
Repeat after us: You will not buy gloopy, mayo-clad, made-yesterday pasta salad from the deli container this summer. No way. As the most-fun salad of all the salads (seriously), summer pasta salad is the one irresistible picnic side we just can’t wait to make, partly because of how crazy-easy it is to throw together. Taken cold with an array of pasta shapes, the pasta salad genre can take so many different forms, each fresh, satisfying and bound to bulk up your picnic without much effort. Toss these bold summer pasta salads at home for on-the-go eating ideal for any outdoor potluck, low-key picnic or backyard cookout you come across this summer.
Make your first pasta salad of the season extra-special by doing it up with cheesy tortellini. Rachael Ray uses the tender store-bought stuffed pasta for an extra-satisfying Spinach Artichoke Pasta Salad (pictured above) that will be the star of the potluck from the very first spoonful.