by Emily Lee in Recipes, June 5th, 2016
by Maria Russo in Recipes, Shows, June 4th, 2016
Who doesn’t love a good burger? Vegetarians and vegans, of course. But for everyone else, the combination of toasted bun + melted cheese + thick, juicy patty is sheer perfection. Now that summer’s here, we’re looking for ways to turn everything into a burger — pizza, cheesesteaks, bagels and lox. No dish is immune to our scheming desire for meaty goodness sandwiched between buttery, toasty bread. Here’s how we’ve reimagined a few of our favorite dishes as summer’s reigning food of choice.
What could possibly be better than a crisp, buttery BLT, hot off the griddle? All the components of a BLT surrounding a thick, smoky beef patty, obviously. We’ll call it the BBLT: Bacon, Beef, Lettuce and Tomato. Try Food Network Magazine’s BLT Burgers with Bacon Mayonnaise for dinner tonight, and you’ll never go back to the single B.
by Foodlets in Recipes, June 3rd, 2016
There’s no doubt about it: Leftovers happen to the best of us. No matter how much you try to portion plan or how much you pile onto your plate, there’s bound to be some extra fixings from dinner from time to time. And when it comes to using up those leftovers, you can simply reheat them and enjoy them as they are, or you can follow the lead of The Kitchen co-hosts and transform them into an all-new dish. After Marcela Valladolid prepped her smoky-sweet pork tenderloin on this morning’s all-new episode, Katie Lee put the leftover grilled meat and apricot salsa to work in a cheesy quesadilla, guaranteeing the leftovers will be anything but boring the next day. Check out both of the dishes below to see how they’re made.
by Regan Burns in Recipes, June 3rd, 2016
As a mom of four kids who also blogs about food, I have to admit something: I don’t grill. I don’t even understand the appeal of grilling. It’s hot. It’s sometimes smoky, and the grill is definitely not next to a sink, my other pans or a counter to set a tray of food on. But I love the idea of grilled food. That’s why this list of summer foods to make indoors is so important. Cook inside, eat outside. Enjoy these dishes all summer long.
Oven-Roasted Corn on the Cob
This is the easiest dish you’ll make all season. The ingredients? Corn. Find out how plain corn on the cob is effortlessly transformed with just a quick roast in the oven.
by Allison Milam in Recipes, June 2nd, 2016
Did you know that the calories you eat on National Doughnut Day don’t count? (No, really, it’s true!) So take a giant, guilt-free bite out of this roundup of our best doughnut recipes, and discover where to find the most inventive, over-the-top doughnuts from around the country. Go ahead — this is the day to dough nuts!
Let’s Dough Crazy!
Food Network Magazine went on a coast-to-coast fried-dough binge, all in the name of journalism. The result? A dozen of the best doughnuts from around the country! See if your local spot made the cut.
12 Fun Doughnut Flavors from Food Network Magazine Read more
by Foodlets in Recipes, May 31st, 2016
Serving a whole grilled chicken is the ultimate party trick, perhaps because it’s so seemingly difficult to pull off. Though it may sound like a daunting undertaking, we’re here to prove that tackling one big bird is a feat you can indeed conquer this summer. Before you grill it by the wing, breast or thigh, give these tested takes on whole-bird grilling a spin.
Believe in the Beer-Can Method
Perhaps the poster child of the whole-bird grilling movement, Beer Can Chicken is just one of those chicken recipes that should land on your grill at least once each summer. Perching the chicken over an open, filled can and letting the flames and beer work their magic is an easy way to achieve succulent, juicy results. Here’s how to make it, step by step.
by FN Dish Editor in Recipes, May 30th, 2016
Got a couple of aging bananas lounging on your kitchen counter, practically begging for a small army of fruit flies to move in? Don’t pitch them yet! Brown bananas mean extra flavor, and every one of these recipes will be more delicious for it.
Banana “Ice Cream” Fakeout
When bananas start to turn brown, it’s time to make your move. Slice them up and store them in a zip-top bag in your freezer. Now you have the makings for Rachael Ray’s banana “ice cream”: Just blend your frozen bananas in a food processor, adding a little milk if needed.
by Nora Horvath in Recipes, May 30th, 2016
If you’re asking us, Memorial Day — not the solstice or any other date on the calendar — kicks off summer. That means grills across the country are being dusted off, scraped clean and fired up, likely for the first time all year. Our FoodNetwork.com staffers have been ogling these charred beauties, both tried-and-true favorites and brand-new recipes from our test kitchens, for months already. Behold the juicy meats, charred veggies and other surprising foods they simply cannot wait to throw on the grill.
by Regan Burns in Entertaining, Recipes, May 28th, 2016
You’ve planned everything perfectly for your Memorial Day barbecue, but an entree for the vegetarians has you stumped? No worries: Portobello caps make a wallet-friendly and easy pick when you want to sidestep the burger meat. The mushrooms are meaty (but meatless) and satisfying, making them a go-to swap for even the biggest meat eaters. And since the portobellos are mild in taste, they’re incredibly versatile, so you can serve them with the same sides and buns as the rest of the burgers on the grill.
by Maria Russo in Recipes, Shows, May 28th, 2016
Everyone loves dip. That’s just a fact of life. For your long-weekend partying pleasure, we’ve rounded up our favorite recipes for scooping and spreading. From appetizers to sweet desserts, you can do the dip at every meal, all weekend long!
Smoked Salmon Dip (above)
Nobody does a crudite platter quite like Ina Garten. To create an addictive savory spread for raw veggies, she starts with a base of cream cheese and sour cream, then mixes in fresh dill, horseradish and smoked salmon.
Here’s the thing about burgers: Even when they’re dressed down, with just a juicy patty and a slice of gooey cheese, they’re pretty satisfying. Extremely satisfying, actually. But when you dress them up with bold ingredients, the flavors and textures are intensified, making them all the more craveworthy. On this morning’s brand-new episode of The Kitchen, the cast showed off two new takes on burgers — one classic and the other creative. Both of them will keep you coming back for more all summer long. See below how the co-hosts did it.