All Posts In Recipes

Macaroon vs. Macaron: Two Very Different Cookies With a Linked Past

by in Recipes, May 31st, 2013

macaroonsWhen you think of macaroons, do you recall those sweet lumps of shredded coconut with a golden crust? Or do you think of those vibrantly colored airy meringue sandwiches that the French refer to as macarons? Though these cookies share similar names, they look and taste different; they do, however, share a similar past.

If you’ve found yourself scratching your head at the bakery counter not knowing which to buy, or which is which, you’re not alone. In honor of National Macaroon Day, which is today, May 30, FN Dish is demystifying the history of these sweet, enticing confections. Read on to learn more about these cookies and get some great recipes to celebrate this food holiday with.

What makes a macaroon, plus recipes to try

Grilled Vegetables With Couscous and Yogurt Sauce — Meatless Monday

by in Recipes, May 27th, 2013

Grilled Vegetables With Couscous and Yogurt SauceWhether you choose to avoid meat just on Mondays or you follow a strict vegetarian diet every day, the key to enjoying any meatless meal is eating something that offers as much flavor, substance and simplicity as a meaty main dish. Vegetables are go-to picks, of course, since many are naturally quick cooking, and they are full of sweet and savory tastes, plus they feature a range of textures. But for most, a plate of veggies alone hardly constitutes a complete dinner, no matter how fresh and well-seasoned the produce may be. To bulk up vegetables, try serving them with rice and tofu in a stir-fry, with noodles and olive oil in a pasta dish, or with eggs and cheese in an omelet; not only will you’ve stretch the value of the veggies, but you’ll have made the meal more deliciously satisfying, as well.

Food Network Magazine follows a similar notion in its 30-minute recipe for Grilled Vegetables With Couscous and Yogurt Sauce (pictured above) by treating earthy shiitake mushrooms, seasonal squash and mild bell peppers as the meaty entree of the plate and complementing them with a side of couscous, much like you would chicken or steak. Although these vegetables are indeed grilled, you don’t need an outdoor barbecue to prepare them, as they develop a similar char and smoky flavor from an indoor grill pan after just a few minutes of cooking. Finish the dish with a sprinkle of sliced almonds for a textured crunch, and serve it with a creamy, tangy sauce of Greek yogurt, grilled pepper and fresh garlic.

Read more

VOTE: Star vs. Chopped Burger Showdown

by in Recipes, Shows, May 26th, 2013

Burger ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, we zone in on the classic summer burger — juicy, beefy and cooked on the grill. Who made it best? Cast your votes below!

Vote now

10 Crowd-Pleasing Picnic Salad Recipes

by in Recipes, May 25th, 2013

potato saladWhether you’re having a picnic, a backyard cookout or a family reunion, a salad is always a good idea to have on the menu, for three reasons: It’s easy to make, most recipes can be made in advance, and it’s great for serving a crowd of hungry family members and friends. And those hamburgers, hot dogs, steaks and other grilled main dishes need a great side to round out the offerings.

If you’re looking for that perfect picnic salad recipe, Food Network has 11 dishes — including potato salad, pasta salad and green bean salad — that are sure to be winners this Memorial Day weekend. For more ideas for summer entertaining, check out Food Network’s Grilling Central.

Get the Picnic Salad Recipes

How to Bring Your Lunch to Work: A Guide With 7 Easy Tips and Recipes

by in Recipes, May 24th, 2013

ham sandwichEating lunch in the office can get pretty expensive if you’re buying your lunch every day. Not to mention, it can get pretty boring. Really, what are your choices for lunch: soup, salad or sandwich? If that’s all you’ve got to pick from, you might as well pack your own soup, salad or sandwich and save a lot of money at the same time. Once you take into account how much you’re paying for lunch in a year, that number alone might convince you it’s time to start packing.

In honor of National Brown-Bag It Day, which is tomorrow, May 25, FN Dish is giving you the guide with seven easy-to-follow tips on how to make packing your lunch a breeze. And being budget-conscious doesn’t mean eating boring dishes, so you’ll find there are some great recipes to choose from below, too.

Get the Lunch Packing Tips

10 Red, White and Blue Desserts for Patriotic Entertaining

by in Holidays, Recipes, May 22nd, 2013

TrifleThis Memorial Day weekend, show your patriotism with a red, white and blue dessert. It’s the perfect way to end a backyard gathering with family and friends. No one will be able to resist a dessert that symbolizes the holiday.

Food Network has 10 recipes that will make your Memorial Day entertaining memorable and easy above all else. Many of these recipes only require a little bit of effort to create a grand-looking dessert, like the Red, White and Blueberry Trifle pictured above — it uses store-bought angel food cake. But the most important feature of all these recipes is that they display the nation’s colors. There’s even a Flag Cake if you want to be extra patriotic!

Get the Red, White and Blue Desserts

The 6 Secrets to Grilling the Perfect Burger This Memorial Day Weekend

by in Recipes, May 21st, 2013

hamburgerWith Memorial Day this coming weekend, it’s time to get out the grill and brush up on your skills, because it’s the start of grilling season! And what’s more iconic for a backyard party than a juicy burger? If you want to be the best grill master on the block, you’ll need to know how to prepare those burgers the right way.

Food Network has everything you need to know to grill moist and juicy patties — and not those hard and tough pucks that make everyone cringe. There are many different guides on the subject, telling you to form the patties a certain way, to make a dimple in the patty and to not press the burgers as they cook. Yes, these are valid points, but when you want to get grilling, you don’t want to be reading a lengthy instruction manual on the subject. Food Network’s guide simplifies it for you, with just six tips that will get you great results.

Get the Burger Secrets

Pasta With Olive-Caper Sauce — Meatless Monday

by in Recipes, May 20th, 2013

Bucatini With Olive-Caper SauceFor a quick weeknight dinner, few meals are more efficient or economical than pasta with tomato sauce. But regardless of whether you commit to making your own sauce from scratch or you rely on store-bought jars when in a pinch, everyday marinara can get tired quickly. This week, instead of calling the dish complete with just noodles and tomatoes, dress up the sauce with vegetables, olives, fresh herbs or cheeses — any or all that you happen to have on hand — to turn an ordinary meal into something special. Even if you’re pressed for time, know that it doesn’t take long to simmer the sauce with a few additional ingredients, as, in fact, most mixtures come together in the time it takes to boil and cook the pasta.

Food Network Magazine‘s can-do Bucatini With Olive-Caper Sauce (pictured above) is the ultimate in easy-yet-elegant pasta in that it boasts a bold, flavorful no-cook sauce. After making a salty paste of smashed garlic, capers and red pepper flakes, add Mediterranean ingredients like kalamata olives, fresh tomatoes, creamy mozzarella cheese and fragrant basil, then let the heat of just-cooked pasta gently warm the mixture and soften the tomatoes slightly. Ready to eat in only 25 minutes, this go-to supper elevates the mainstays of marinara — tomatoes and garlic — into a wholly new dish, one that’s simple enough for weeknight cooking but interesting enough to offer guests. When making no-cook pasta, it’s best to reserve a few cups of cooking water before draining the noodles, just in case you need to loosen the sauce with liquid.

Read more

VOTE: Introducing the Star vs. Chopped Summer Showdown

by in Recipes, Shows, May 19th, 2013

Frozen Drinks from Jeff Mauro and Alex GuarnaschelliTo have a little summer fun with some of our favorite Food Network chefs, we challenged two prestigious groups — Chopped judges and Food Network Star winners — to a recipe showdown. All summer long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

We’re kicking off the heated competition with three summer all-stars: frozen drinks, grilled steak and corn on the cob. Who made it best? Cast your votes below!

Vote Now

A Simple Grilled Lamb Burger

by in Recipes, May 17th, 2013

Grilled American Lamb Burger With Smoked Tomato and Mint Jam, Havarti Cheese and ArugulaIf you’re looking for a lamb burger unlike any other this grilling season, with a simplicity that is approachable for any home cook with a gourmet look and with flavor that will keep folks coming back for more, then look no further. Chef and butcher Adam Sappington of The Country Cat Dinner House and Bar in Portland, Ore., is showing FN Dish readers how to spice up their burger recipes with different meats and out-of-the-ordinary toppings, like jam.

Try lamb: Making sure that lamb is the star of this burger, Adam seasons the patty using only salt and pepper. Once grilled to perfection thanks to his step-by-step instructions below, the patty is laid on a buttered bun piled high with creamy Havarti cheese, peppery arugula and Adam’s showstopping Smoked Tomato and Mint Jam — lamb and mint, a match made in heaven. The best part of this jam, besides the flavor, of course, is how home cook-friendly it is. It starts with a can of fire-roasted tomatoes, then all of the ingredients, ginger, paprika, brown and white sugar, salt and pepper, are added to a heavy-bottomed saucepan and cooked to the desired consistency. Once everything is cooked, fresh mint is folded in; the jam can be stored in the refrigerator for up to one week.

Get the recipe