by Maria Russo in Recipes, Shows, August 22nd, 2015
by Allison Milam in Recipes, August 22nd, 2015
It’s summertime and it’s sticky-humid-oh-so hot outside, so there’s no question what one ingredient is on your must-have list for the grocery store: ice cream. While there’s indeed nothing wrong with digging out a scoop from the carton — or eating straight from the carton — you can surely dress up the everyday varieties to turn them into all-new treats. On this morning’s all-new episode of The Kitchen, the co-hosts shared three easy ways to turn out extra-special chilly desserts using just your favorite flavors of ice cream, which you likely already have on hand, plus a few extra add-ins.
GZ’s Family-Style Chocolate Mint Sundae features a beloved taste combo: chocolate and peppermint. For a minty-fresh bite, Geoffrey Zakarian mixes just a bit of peppermint extract into melted chocolate, then pours it over rich vanilla ice cream before piling on the decadent toppings: brownie chunks (opt for store-bought to save time), plus sweet marinated cherries, fluffy whipped cream and crushed peppermint sticks. Since Geoffrey serves up a whopping 12 scoops of ice cream, this indulgent platter is big enough to satisfy even the most-demanding sweet tooths in your family.
by Jessica Remitz in Recipes, August 21st, 2015
We’re big on birthdays here in the Food Network offices. It’s a time when we all preheat our ovens, pull out our mixers and bake something special for our co-workers. But that whole run-of-the-mill birthday cake thing? It’s been done. We’re here to prove that there’s more to birthdays than classic birthday cake — and our treats don’t need to be sweet either. Instead of agonizing over the perfect gift, remember that all a birthday boy or girl needs is a little something homemade to know how much you care.
When it comes to showing the August baby in your life some love, do it in the most-special way possible: with a cherry on top. Ice cream lovers will go wild for these loaded ice cream creations, piled high with sprinkles, whipped cream, hot fudge and a few unexpected toppings. With hot and cold elements, these crowd-pleasing festive treats are perfect for ringing in the peak of summer heat. There’s a science to making the perfect ice cream sundae, and you can learn how to build the idyllic one here. Read on for more quirky, cherry-topped (and candlelit) sundae creations.
by Allison Milam in Recipes, August 20th, 2015
While you can’t bottle those blink-and-you-miss-them summer moments for when the sun stops setting at 9 p.m. and your favorite ice cream stand has “gone fishing” for another season, you can make the most of them while there’s still time. For us, that particularly applies to cooking with all of the in-season produce we can get our hands on. Here are six must-make recipes to add to your end-of-summer list before it’s too late.
A Salad with Heirloom Tomatoes
Ina Garten combines bright, bursting-with-flavor heirloom tomatoes with fresh mozzarella and basil leaves for the best no-lettuce salad (pictured above) you’ll have all summer. Once you’ve arranged your ingredients on a serving plate, drizzle them with olive oil, then season with kosher salt and freshly ground pepper. Perfection.
by Emily Lee in Recipes, August 19th, 2015
Summertime is almost over. You might have had big plans to get your grill goin’ all summer long — but did you end up fanning the flames as much as you’d hoped? We didn’t think so. If the summer got away from you, rest assured that there is still plenty of time to cook up some fiery barbecue greats before the colder weather sets in (gasp!). Check these smoky, top-rated barbecue recipes from Food Network chefs off your to-do list before summer’s end.
You’ll need to nibble on a rack of Trisha Yearwood’s Barbecued Pork Ribs (pictured above) before this summer thing is all said and done. Her tender ribs come slathered in homemade barbecue sauce, a zesty mix of ketchup, chili sauce, brown sugar and dry mustard.
by Foodlets in Family, Recipes, August 19th, 2015
With another summer heading toward its end, it’s time to start thinking about lunchbox-friendly foods — namely, foods that can withstand a morning without refrigeration. Insulated lunchboxes do their part to keep meals fresh, as do ice packs. But ice packs are heavy, and they tend to go missing. A few judiciously frozen items can do double duty, keeping your lunchbox cold while slowly thawing in time to eat. Frozen water bottles, or frozen packs of applesauce or yogurt, should do the trick. But as a general rule, it’s best to steer clear of meat and dairy if you can’t guarantee refrigeration. Just in time for another school year, here are some no-fridge foods that kids — and adults — can look forward to opening.
Nuts, Berries and Seeds
Lunchtime feels eons away without a midmorning snack to hold you over, and trail mixes, granola bars and cereal treats are all tasty fuel sources. Food Network Kitchen’s Honey-Nut Cereal Treats (pictured at top) are loaded with protein and fiber in the form of peanuts and almonds. If your kids appreciate sweet and chewy dried fruits, try Claire Robinson’s easy Pumpkin Seed-Dried Cherry Trail Mix. Alton Brown’s classic rendition of crunchy Granola Bars is another snack you can feel good about packing. This lower-calorie option studded with sliced almonds, dried apricots and berries. Before you pack any of these in your child’s lunchbox, err on the side of caution and make sure no one in the class has a nut allergy.
by Emily Lee in Recipes, August 18th, 2015
Whether it’s a backyard garden or the bargain bin of your supermarket, by this stage of summer one thing is clear: Tomatoes have taken over. Cherry tomatoes, heirlooms, red, yellow. They’re inexpensive, sweet, juicy and packed with vitamin C. The problem? Tons of kids just won’t eat them. Until now. These recipes are the kid-tested turn-’em-around tomato dishes that my kids eat happily, and it’s a good bet that yours will too.
Cheesy Bagels with Sliced Tomatoes (pictured above): These are toasted bagels like your kids have never had before. Melted cheddar works perfectly with a slice of cool, sweet tomato right on top. It’s like pizza for breakfast, if pizza made your taste buds do the cha-cha.
by Christie Bok in Recipes, August 17th, 2015
With ever-mounting homework assignments and after-school activities, who has time to figure out weeknight dinners? A family’s gotta eat, though, and several weeks of takeout and delivery pizzas can get tiresome, not to mention costly. Getting ahead of schedule is key to surviving back-to-school chaos with your wallet (and sanity) in tact, and that’s where your freezer comes into play. Start stockpiling quick, flavorsome and balanced meals to thaw and serve as needed. Soups, stews and casseroles are ideal on those cool evenings that signal the transition from summer to fall. And when they’re stored in airtight containers, these dishes will stay fresh in your freezer for weeks or even months at a time. Here are five freezer-friendly recipes you can count on in the throes of back-to-school madness.
Turkey-and-Artichoke-Stuffed Shells with Arrabbiata Sauce (pictured at top)
Giada De Laurentiis reinvents this classic casserole with an artichoke-studded ricotta filling and a zesty red sauce that’s got the whole family covered. Once you’ve assembled the shells in your baking dish, cover it tightly with plastic wrap and freeze up to one month.
by Allison Milam in Recipes, August 15th, 2015
If you’re looking for a go-to meatless dish but are unsure how to make it satisfying without the meat, try opting for ingredients that are naturally high in protein, like quinoa. Not only is this superfood quick-cooking — making it much more desirable for weeknight dinners (how can you beat a 15-minute cooking time?) — but it is also the perfect blank canvas for adding fresh veggies, cheeses and herbs.
Play up this grain’s versatility with Ina Garten’s Quinoa Tabbouleh with Feta (pictured above) for Food Network Magazine. Ina makes this Mediterranean-inspired dish by tossing the cooked quinoa with a lemony olive oil mixture and plenty of bright herbs like parsley, mint and scallions. Perhaps the best thing about this dish is that it can be made ahead of time, which allows the citrus flavors to meld with the veggies and herbs. When you’re ready to eat, take it out of the refrigerator and fold in the feta cheese for a creamy tang.
by Lindsay Damast in Recipes, August 14th, 2015
If you’ve been on a hiatus from some of your piping-hot comfort food favorites as the weather’s been heating up, rest assured that you don’t have to wait till fall to dig in. Luckily, some of our most-beloved hot dishes have ice-cold alter egos that are well worth your time this summer. Zero in on dishes that are typically hot, hot hot, but this time take them chilled out.
As it turns out, gazpacho isn’t the only cold-soup wonder. Giada’s De Laurentiis’ Orange-Scented Chilled Tomato Soup has all the same ingredients as a steaming bowl of tomato soup (canned tomatoes, chicken broth, etc.) without the high temp. It may not be the best for dunking toasty grilled cheese, but it’s a bright and refreshing dish on a scorching day, for sure.
When you ship your little ones off to school with well-stocked lunchboxes, the last thing you want to worry about is whether they’re trading in those painstakingly crafted meals for someone else’s puddings. Start the new school year right by making better-than-basic sandwiches that kids will be proud to tote and eager to chow down on come lunchtime. They can even help make some of the recipes — lessening your burden, and ensuring they aren’t subsisting on a boxed meal from some other mom’s pantry.
Pastrami Football Finger Sandwiches (shown above)
Your little athlete will love these bite-size, football-shaped sandwiches filled with pastrami and a cheesy-pepper mixture. You might want to toss some extra finger sandwiches into the lunchbox — his fellow linebackers might intercept a few.