All Posts In Recipes

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!

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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.

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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.

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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!

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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.

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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.

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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.

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Four Cheese Ravioli and Herb Pesto — The Weekender

by in Recipes, May 17th, 2013

Four Cheese Ravioli With Pesto - The WeekenderI have long been intimidated by the idea of homemade pasta. I’m entirely comfortable tackling all manner of DIY foods, from jams and pickles to home-cured meats and fish, but there’s just something about pasta dishes that leaves me uneasy.

Recently, though, I decided it was finally time to shake off my pasta resistance and give it a try. It just seemed like a good project to help me push the edges of my culinary comfort zone, which is something I’m always trying to do.

And so I went in search of recipes and tutorials as a guide (isn’t the Internet amazing for that kind of thing?) and came across Giada De Laurentiis’ recipe for Four Cheese Ravioli With Herb Pesto.

It turns out that this is sort of a cheater recipe, in that Giada has you use wonton wrappers for the pasta layer. It was the absolutely perfect starting place for me, however, because it gave me a chance to get comfortable with the folding, wrapping and pinching required in making ravioli. I bet it’d be a good starting place for some of you, too.

Before you start cooking, read these tips

Best 5 Rhubarb Recipes

by in Recipes, May 16th, 2013

Strawberry Rhubarb CrispPerhaps most often enjoyed alongside strawberries in a flaky pie crust, rhubarb is a seasonal produce commonly available from springtime through early summer. Although it may be thought of as a fruit, rhubarb is in fact a vegetable, boasting long celery-like stalks and large leaves, plus a slightly sour, tart taste. Since it’s naturally stringy and potentially fibrous, most recipes recommend cooking it slowly until it becomes tender and pairing it with something sweet, like sugar or fruit, to offset any bitterness. If you’ve never before cooked with rhubarb, pick up a ruby-colored bunch the next time you’re at the market, and put this fresh favorite to work in classic and creative dishes alike. Check out Food Network’s top-five rhubarb recipes below from some of your favorite chefs, like Ina, Guy and Iron Chef Marc Forgione, for a mix of traditional and deliciously inventive ideas for letting this in-season pick shine.

5. Lemon Bundt Cake With Berry Rhubarb Glaze — A make-ahead dessert that’s ideal for weekend entertaining, this crowd-pleasing cake is laced with fresh lemon juice plus tangy sour cream for moisture, and it is finished with a crimson topping of red berry jam and chopped rhubarb.

4. Rhubarb Compote — The secret to making this springtime recipe quickly and easily is letting the microwave do the work for you; after just a few minutes, the rhubarb will have broken down and become soft, ready for a topping of ice cream and crispy cinnamon-scented cereal.

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