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
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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!
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.
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.
There’s nothing worse than buying yourself a nice steak for dinner, and then ruining the meat with a grilling misstep. Even though they make for a hearty meal, steaks require a little finesse to cook perfectly. To grill your favorite cut just right, take the advice of a few Food Network stars.
High heat helps this long, flat cut achieve a flavorful sear, but be careful not to overcook it; the meat can quickly become tough and chewy. Marcela Valladolid marinates the skirt steak in this recipe in citrus and beer to tenderize it.
Try It: Beer-Marinated Grilled Skirt Steak (above)
“We didn’t have kiwi when I was little,” I explained to my kids; they were baffled. “I’m sure it existed somewhere, but, uh, just not where I was.” Then, bam! Kiwi burst onto the scene for Americans in the ’80s, and talk about a runaway hit. Remember life before baby carrots? Extra virgin olive oil? Some food fads have such a great flavor, neat technique, or interesting and new presentation that they just never fade. These are my family’s favorites.
Chinese Chicken Salad (pictured above)
One thing I love so much about watching Barefoot Contessa is listening to Ina Garten casually mention how she’s been making some particularly delectable dish for 20 years. Her Chinese Chicken Salad is one of those throwback recipes with a perfectly updated spin. Crunchy asparagus and bell peppers mingle with juicy roasted chicken before the whole thing gets doused with a simple ginger dressing.
Let us introduce you to your new favorite pasta sauce: salsa cruda. Its Italian name translates as “raw sauce,” and it’s typically a tomato-based mixture tossed with other fresh ingredients that are so full of flavor they don’t need to be cooked.
A melon baller is the sort of tool everyone has stuffed in a drawer, but we bet you rarely reach for it. Next time you find yourself stuck in a recipe rut, dig it out — and try one of these unique ways to use it.
Serve a Boozy Treat
Scooped melon bites already look adorable served in individual glasses, but then Jessica Merchant (the blogger behind How Sweet Eats) makes them even more irresistible: She douses them in a bright mixture of lime juice, honey, mint and rum.
Try it: Boozy Minted Melon Balls (above)
Shrimp are quick to cook and even quicker to disappear from your plate, but they’re even better smoky and hot off the grill. Now that it’s August and the grill’s sizzled its fair share of burgers and hot dogs, give classic shrimp dishes the grilled treatment too.
A lemony, garlicky and buttery plate of shrimp scampi is one of our fans’ most-beloved dishes — and it’s even better done up on the grill. Bobby Flay’s Grilled Shrimp Scampi dish has all the bright flavor of the classic, plus a delightful char.