All Posts In Recipes

10 Special Summer Breakfasts to Make Your Kids’ Day

by in Family, Recipes, July 6th, 2016

Egg-in-a-HoleSummertime means two things at my house: constantly slathering four little bodies in numbers of SPF so high they didn’t exist when I was a kid; and a slower, more forgiving morning routine. With no lunches to pack, no folders to tuck into backpacks and no need to cook breakfast at breakneck speed, we have a little more time to indulge. These are some of my favorite ways to set the pace for a sunny day ahead.

Ree Drummond’s Egg-in-a-Hole
Even though the whole thing takes only five minutes from start to finish, it still feels like lots of work for busy school days. That’s what makes this top-rated dish ideal for a slower summer morning.

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How to Enjoy a Barbecue If You Don’t Eat Meat

by in Recipes, July 6th, 2016

Here at Food Network, we look forward to summer barbecues as a time when friends and food unite. The smoked brisket, the slow-cooked ribs, the pulled pork — all shared with good company. What’s not to love? Well, everything, if you’re a vegetarian. If you’re trying to go meatless, there’s no need to decline an invitation to one of the ritual summer feasts. There are plenty of dishes that can satisfy your hunger and complement the meaty fare for everyone else in attendance. From fresh, in-season side salads to the more-traditional barbecue sidekicks like macaroni and cheese, here are some of our top picks for a memorable — and meatless — barbecue experience.

Cornbread Salad
There’s no way around it, really: If you’re avoiding meat at a barbecue, the side dishes are your best friends. That’s why a hearty side salad that’s loaded with different ingredients and textures is the way to go. This meal-worthy cornbread salad is similar to a trifle, layered with cornbread crumbles, corn, tomatoes, peppers, cheese and more.

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8 Times This Fruit Proved It’s the Cherry On Top

by in In Season, Recipes, July 5th, 2016


Ripe, garnet-hued cherries are now in season. Once you get your fill of picking up the sweet-tart gems by their delicate stems and popping them in your mouth whole, we’ve got eight delicious ways to enjoy cherries’ fleeting flavor, from crepes to cocktails and savory salads…and of course, the quintessentially summer cherry pie.

What’s better than all-American cherry pie? Individually-sized Cherry Hand Pies (pictured above) you can gobble down without a fork…or even a plate. (Keep some napkins on hand so you can dab away that powdered sugar mustache, though.) Read more

6 Outrageous Ways to Dress Up Hot Dogs (Like Mexican Street Corn Style)

by in Recipes, July 4th, 2016

Mexican Street Corn DogWe love ketchup and mustard. They’re tried-and-true classics that will always have a place in our refrigerators. But when it comes to topping our hot dogs, sometimes we need a little bit more oomph than they can provide. That’s why this summer we’re benching good old ketchup and mustard in favor of this all-star lineup of crazy-good toppings.

Mexican Street Corn Hot Dog (pictured above)
The creamy, spicy flavors of Mexican-style corn pair perfectly with the smokiness of a grilled hot dog. Toss roasted corn kernels with a little mayo and lime juice, and spoon them over the hot dog. Top with oregano, chili powder, crumbly Cotija cheese, hot sauce and mayo.

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Ree’s Black Bean Burgers — Meatless Monday

by in Recipes, July 4th, 2016

Ree Drummond's Black Bean BurgersIf you’re looking for a game-changing veggie burger recipe to wow your guests this July 4th — look no further. Beans are usually a go-to substitute for meat in tacos and chilis, but they’re also versatile enough to make into out-of-this-world veggie burgers.

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What Do I Do with Kohlrabi?

by in In Season, Recipes, July 3rd, 2016

KohlrabiKohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale. This funny-looking vegetable is about the size and shape of an orange, with a bunch of leafy stems sticking out. It has a thick skin that can range from pale green to purplish, though the inside is always a very pale yellow. The leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. In taste and texture, kohlrabi reminds me of peeled broccoli stems with a bit of peppery radish thrown in.

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What Your Ice Cream Is Missing: Sweet Sundae Sauces

by in Recipes, Shows, July 2nd, 2016

What Your Ice Cream Is Missing: Sweet Sundae SaucesOn its own, ice cream is great. Actually, it’s really great. But that doesn’t mean you can’t make this staple summertime dessert into an even more indulgent and sweet-tooth-satisfying treat. That’s where the sundae sauce comes in. Just a drizzle of these rich toppings is all it takes to make you feel like you’re eating an extra-special dessert. Bonus: These sauce recipes aren’t tricky or time-consuming to make. In fact, they’re easy enough to prepare on a weeknight when you’re feeling decadent. The co-hosts of The Kitchen showed off three must-try takes on sundae sauces on this morning’s brand-new episode. Read on below to get a trio of ideas from Katie Lee, Marcela Valladolid and Jeff Mauro.

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Battle of the Pasta Salads: Mayo vs. No Mayo

by in Recipes, July 1st, 2016

Pasta Salad BattleSummer means cookouts, and cookouts mean pasta salad. If we had to guess, you belong in one of two camps of people: those who live for a creamy pasta salad loaded with the good stuff, or those who like to take a fresher, lighter mayo-free approach. In honor of this age-old battle of the sides, we’re bringing our favorite kinds of pasta salad to the table and letting the mayo and no-mayo renditions duke it out once and for all. For each type of pasta salad, whether it’s classic, family-friendly or something more adventurous, there’s a recipe for mayo lovers and haters alike.

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3 Ways to Make a Crisp and Juicy Pork Cutlet – Chopped Junior

by in Recipes, Shows, June 30th, 2016

Japanese porkBy Angela Carlos

On this week’s episode of Chopped Junior, contestants opened their mystery baskets to find a collection of unusual ingredients, including alligator, a century egg and cashew cheese, but for these young cooks, it was the familiar pork cutlet that proved a challenge.

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Our Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

by in Recipes, June 30th, 2016

RibsSlowly smoked for hours on end, home-cooked barbecue is a true labor of love, one that only a serious lover of smoke will take on. And if you’re going to put in the time, the results better be fall-apart good. That’s why we picked the recipe that our fans love most for each real-deal, low-and-slow barbecue favorite — we’re talking ribs, pulled pork, brisket and more. Trust us, these time-tested, top-rated winners go way beyond a slathering of barbecue sauce.

The Ribs to Make: Memphis-Style Hickory-Smoked Beef and Pork Ribs

Whether you’re a fan of wet or dry ribs, pork or beef, this fan-favorite recipe for game-changing spareribs has something to offer. These tender, highly reviewed winners start with a dry rub, then they are grilled over indirect heat with a mix of hickory and charcoal .

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