by Regan Burns in Family, Recipes, July 20th, 2016
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.
by Nora Horvath in Recipes, July 18th, 2016
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?
by Regan Burns in Recipes, July 17th, 2016
On a sticky summer day, few things are more refreshing than a snack of cold, juicy watermelon. But when the day turns into evening and the heat just won’t let up, use the sweet melon as the base of a savory chilled soup for dinner. Classic gazpacho is made with a mix of raw veggies such as tomatoes and peppers, but for a fresh new twist, try adding chunks of thirst-quenching watermelon.
by Katie Workman in In Season, Recipes, July 17th, 2016
During summer’s hottest days, you might think it best to stash the slow cooker away until fall’s cooler temperatures have you craving slow-simmered stews and braises again. But it’s time to rethink your kitchen equipment! It turns out that there’s nothing better for summer’s lazy days and high temperatures than your trusty slow cooker. Here are six easy, make-ahead recipes that don’t require turning on the stove.
Slow-Cooker Peach Cobbler (pictured above)
The honeyed flavor of ripe peaches mingles with cinnamon and ginger in this super-easy cobbler that’s made with frozen fruit. Read more
by Lauren Piro in Recipes, July 16th, 2016
On the end of every growing zucchini or summer squash you will find a vibrant yellow-orange flower — the blossom — which is a vegetable in its own right. Zucchini blossoms are fragile and delicately flavored, a little sweeter and more ephemeral than the flavor of the squash itself. The blooms are naturally soft, but pick those that look fresh, not droopy, with mostly closed buds.
by Allison Milam in Recipes, July 16th, 2016
Summer is a time to have fun with your food, and an empty ice pop mold is the perfect blank canvas for dreaming up colorful flavor combos. Allow us to offer a few ideas as inspiration; with this bevy of pops, you’ll never be bored.
Chai Tea Latte Pops (above)
Sweet and spicy, these pops are just like the cozy drink you love sipping all winter, but reimagined for warmer weather.
by Elizabeth Brownfield in Recipes, July 15th, 2016
If your pesto prowess starts and ends with picking up a jar of the stuff at the supermarket, listen up. Your own from-scratch pesto is super-easy to blend at home (and it tastes infinitely better). And get this: Pesto isn’t just exclusive to basil anymore (or pricey pine nuts either); the summer staple can be made with really any green, and you can get even more creative by using sun-dried tomatoes and more unconventional picks. If you’re never made your own before, start with Ina Garten’s top-rated recipe for classic basil pesto, then move on to some of our favorite riffs, bound to be tossed into pasta, spread onto a sandwich and more. Now rev those food processors — let’s get blending!
If you’re departing from the classic basil blend for the first time, keep things familiar by opting for another leafy green. Food Network Magazine’s Kale and Pistachio Pesto Spaghetti (pictured above) is green through and through with hearty kale, which adds a delightfully rich earthiness, and roasted, salted pistachios.
It may seem impossible to improve on the flavor of a perfectly ripe and juicy peach, plum or nectarine eaten out of hand, but these gorgeous stone fruit recipes — both sweet and savory — prove otherwise.
Our Nectarine-Raspberry Slab Pie (pictured above) is a showstopping dessert you can slice up any way you’d like. And when you combine the sweet taste of stone fruit with tart raspberries and tuck the juicy gems into pie crust, all the ingredients are heightened. Read more