Much like frozen pizza dough and canned chicken broth, bottled barbecue sauce is a welcome timesaver on those days when you’re looking for all the help you can get in the kitchen. The flavors and textures of the everyday store-bought BBQ sauce differ from brand to brand, and while you likely have a favorite or two, you may want to dress up the original in order to make it exactly what you’re looking for. That’s where The Kitchen comes in. On this morning’s all-new episode, the cast shared three ways to put your signature spin on whatever sauce you happen to have on hand. From adding an extra hint of sweetness to spicing it up with heat, click here to learn the cast’s top tips for creating your ideal barbecue flavor.
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Memorial Day has come and gone, and now it’s officially summer, aka grilling season for us food obsessives. We’ve got countless amazing reasons to fire up your grill and win summer, but to narrow the field, here are personal recipe picks from FoodNetwork.com staffers. Behold the decadent burgers, in-season sides, fresh seafood and even grilled desserts that we’re most excited to make (and devour) this summer. Read more
If you love monkey bread as much as I do, you are not going to want to miss this delicious from-scratch recipe. Imagine the delight and awe of a birthday boy or girl waking up to this delicious and beautiful treat.
You can make this from-scratch monkey bread in the morning or the night before, but if you are planning on making it the morning, be sure to get up early or plan on having it for brunch. When making bread from scratch there is a proofing period in addition to the baking, and this can add considerable time to the process.
If you read through the recipe, one thing you may have noticed is that I used cinnamon extract (commonly found in most grocery stores) in place of cinnamon. This was purely for aesthetic purposes, as I wanted to create a beautifully light and colorful monkey bread. If you are not opposed to a dark brown confetti bread, feel free to omit the extract and substitute 1 tablespoon ground cinnamon.
When it comes to the glory that is summer picnicking, convenience is key. With make-ahead dishes packed in snappy storage containers on your side, all there is left to do is open ‘em up and dig in once you plop down in the grass. Check out our guide for the Ultimate Packable Picnic, and stock up on easy-to-transport summer recipes that are best devoured while sprawled out on a picnic blanket — no tabletop necessary.
Appetizer: Keep It Quick and Convenient
Begin with a light, bright starter that doesn’t take much time or effort. Not only does Trisha Yearwood’s Watermelon Salsa take just 15 minutes to prep, it is also easy to scoop into and out of a travel container. Throw a bag of tortilla chips in with the rest of your picnic loot and the first course of your picnic is served.
Tired-mom confession: I’m kind of psyched for summer because I won’t have the pressure of packing a single lunchbox for nine whole weeks. (Yep, ours is a year-round school, but still…) Summer lunches offer a bit more flexibility and require less planning, and sometimes the kids can even help.
Lunches That (Even Little) Kids Can Make Themselves:
1. Strawberry & PB Wraps: Slather peanut butter on a whole-wheat tortilla, sprinkle with diced strawberries and wrap it up like a burrito for a hand-held meal.
2. Pita Pockets: Whip up the egg salad (with a kid-friendly ingredient), chicken salad or even Ellie Krieger’s healthier version of chicken curry salad and show the kids how to stuff a couple of spoonfuls into each pocket.
3. Sub Sandwiches on a Stick: Set out the fixings — chunks of cheese, cherry tomatoes, cubes of thick bread, pickles cut into large dice, rolls of salami — and let kids slide everything onto a bamboo skewer.
4. Watermelon Gazpacho: Taking a tip from the amazing Barefoot Contessa’s original 5-star cold soup recipe, give the kids a turn at the food processor with this fruit-filled summertime soup.
While caprese-style fixings — tomatoes, basil and mozzarella — atop bruschetta may make a tried-and-true appetizer, these two-bite toasts can indeed come together with myriad other flavors and ingredients. For Ina Garten, that means a mix of sweet bell peppers and the bold richness of Gorgonzola cheese, while Giada De Laurentiis combines shrimp and arugula for a wow-worthy presentation that’s deceptively simply to pull off. Get their recipes below, plus three other must-try favorites, including a sweet dessert toast; perhaps best of all, each of these go-to recipes is easy to make in a hurry.
Bruschetta with Peppers and Gorgonzola (pictured above)
Ina admits that the addition of sugar in her savory starter may be surprising, but she promises, “It really gives [the peppers] a really nice caramel color and flavor, and you’ll never notice it.” She rounds out the dish with melty Gorgonzola cheese.
With Memorial Day falling on a Meatless Monday, it may seem like there are only two options when it comes to eating at today’s barbecues: 1. Forgo vegetarianism and perhaps embrace a Meatless Tuesday instead. 2. Be relegated to the buffet’s potato and pasta salads simply to maintain a meat-free plate. But it turns out that those aren’t your only choices. You can indeed dig into to a hearty grilled dish at today’s picnic — and at bashes all summer long — by opting for a mushroom burger.
Every bit as hefty as a beef burger, Food Network Kitchen’s Grilled Portobello Burger with Onion Jam (pictured above) boasts the signature charred flavor you crave from grilled meats. And since these earthy portobellos are coated in a garlic-balsamic oil before cooking, they’re full of satisfying flavor too. To round out the mushrooms and add even more bold taste and textures to this between-the-bun creation, pile on the toppings, including soft and sweet honey-laced onions, crisp lettuce, and horseradish-spiked yogurt for a light yet creamy finish.
The lettuce wrap has been having a good few years. Lately it seems like every menu features some sort of deliciously spicy chicken or tofu filling tucked into a cool crunchy leaf of lettuce that you roll up like a burrito and eat. Even I’m on #TeamLettuceWrap, as evidenced by this recipe for Turkey Lettuce Wraps (pictured above) from Ten Dollar Dinners!
And in the summer? Lettuce wraps are far more than just a tasty low-carb treat — they can be your catchall leftover repurposing strategy. Simply follow my easy formula for lettuce wrap bliss:
Protein + shredded veggie + something crunchy + sauce
No matter how you choose to spend your Memorial Day, eating red, white and blue foods is a good way to get in the patriotic spirit, especially when you start it off at breakfast. Gather together with family and friends over the long weekend and dig into our favorite flag-inspired dishes all day long.
How in the world is it already almost Memorial Day?! Personally, I don’t mind, because it only means pools opening and grilling season commencing. Those of you (like me) who cook for two, your foreheads must be beading up with sweat, right? “How do you cook for two for Memorial Day? There’s just SO MUCH FOOD and so little of US.” Ah, that is correct, but that doesn’t mean you have to have a lot. If you make wise choices in picking ingredients, you won’t be left with a ton of food. Although, I must say, if it’s a really delicious meal, such as these Beer-BQ Ribs, I’d gladly have leftovers. Anyway, that’s beside the point.
Now you’re wondering, “Wait, who are you and what credentials do you have that you can talk about cooking for two?’ Well, ahem, since you’re asking, I’m Julie and I’m a pro when it comes to cooking for two. In fact, I have an entire cookbook coming out this fall on dinners for two. Although I’m new around here, I promise I don’t bite! I’m so excited to be starting this new Party of Two series on FN Dish! I’m going to be sharing dishes that are tailored for two. So grab your other half and pull on up to the table!
Okay, so my recipe today is fun because it involves everything that screams ‘grilling season.’ Booze and meat. Beer and baby back ribs to be exact.
This Beer-BQ Sauce is heaven. You’ll want to drink it, but let’s not do that. Rather, let’s slather it on some ribs and grill ‘em up, because it’s darn tasty that way! Also, I should mention that you shouldn’t skip the dry rub-and-baking part. Yes, it means longer prep time, but really, the oven is doing all the work for two hours. Plus, you don’t want to have tough ribs that get all stuck in your teeth. You want fall-off-the-bone ribs, so follow the directions and you’ll achieve just that!
A couple of quick tips on buying beer and meat for this dish: