All Posts In Recipes

Double-Duty Dinners Turned Lunches — The Communal Table

by in Community, Recipes, September 10th, 2012

commual table back to school edition
School is officially in session and just as kids may stomp their feet in protest all the way to the bus stop, so, too, might moms and dads as they face another daunting year of keeping their little learners full and healthy. As you think of the new school year and wonder how you’ll be able to do it all, look to Food Network’s Back-to-School Headquarters to help you make the grade. Each week in September FN Dish will share can-do weeknight meals, easy lunchbox picks, after-school snack strategies and more from our best collection of recipes and tips.

This week we’re kicking off the new school year with a classroom party of sorts. We’ve once again partnered with family and friends to host a Communal Table in celebration of all things back-to-school. In this virtual recipe swap, we’re exchanging a mix of kid- and adult-friendly meal ideas, lunchbox must-haves and more.

See what our friends are bringing to the table

Stuck Between Summer and Fall — Meatless Monday

by in In Season, Recipes, September 10th, 2012

Zucchini Gratin
When it comes to cooking in early September, things can get a bit tricky. After all, fall’s first apples are landing on grocery store shelves and you’re starting to crave comforting meals again, but it still feels like summertime outside. So how do you cook the season when you’re sweating it out in steamy temperatures even though signs of fall just can’t be missed? Our end-of-summer recipes are sure to get you through these last few humid weeks. Check out a few of our favorite vegetarian selections below, then tell us what your favorite in-season dish is these days.

Ina’s Zucchini Gratin (pictured above) combines the best of summertime ingredients while celebrating hearty textures that are so typical of autumn. She fills this five-star casserole with light, in-season zucchini, but mixes it with a warm, creamy sauce of nutmeg and milk before topping it with crunchy breadcrumbs and gooey Gruyere cheese. Just a few minutes in the oven is all it takes to turn out a completely meat-free side dish that’s at once flavorful and satisfying but not altogether rich, thanks to the filling of fresh produce.

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Best 5 Baked Bean Recipes

by in Recipes, September 8th, 2012

southern baked beans
The unofficial end of summer has come and gone, but there’s still plenty of time for backyard parties and, more importantly, Sunday football gatherings around the big screen. Whether you’re serving up burgers or dogs, don’t forget hearty sides beyond potato chips. We’ve rounded up Food Network’s top five baked bean recipes — perfect on their own or on top of game-day classics.

5. Baked Beans With Swiss Chard – Green leafy Swiss chard adds color to this brightened-up version of baked beans from Food Network Magazine.

4. Infineon Raceway Baked Beans – Guy’s not a huge fan of baked beans because they’re so sweet, so he created this dish, which is a hybrid of chili and baked beans — so the beans will still have some texture and they won’t be as sweet.

Get the top three baked bean recipes

Spicy Turkey Lollipops — The Weekender

by in Recipes, September 7th, 2012

spicy turkey lollipops
Every home cook has her backup, never-fail dinnertime ingredient. When in doubt, my mom sautés chicken tenders in olive oil with a bit of garlic and serves them on top of salad. My younger sister relies on sweet potatoes and cans of black beans to save the day when kitchen inspiration is scarce. Me? I’m good as long as there’s a pound of ground turkey in the freezer.

When I want something super-easy, I make turkey burgers with chopped onion and frozen peas stirred in (who doesn’t like a burger that also contains a serving of veggies?). If I have a little more time to play with, I mince up a carrot and a bit of onion in the food processor, stir it into the turkey with an egg and some smashed stale crackers (something we always seem to have on hand) and bake it in a loaf pan. Nights when I feel like I need some meditative kitchen time, I make turkey meatballs and cook them up in a batch of vegetable-laden broth.

All those applications are solid weeknight cooking. Sometimes, however, I’d like to be able to dress up my ground turkey and make it a little more presentable for guests and far-flung family members who find their way to my table on occasion. Just as I was pondering inventing my own company-worthy ground turkey dish, I spotted Melissa d’Arabian’s Spicy Turkey Lollipops.

Before you start rolling your meatballs, read these tips

Eating Meat-Free When Others Are Not — Meatless Monday

by in Holidays, Recipes, September 3rd, 2012

Baked Creamed Corn With Red Bell Peppers and Jalapenos
Since today is Labor Day and the unofficial end of grilling season, it’s likely that platters of ribs, hot dogs or burgers will find their way to your picnic table. So how do you maintain a meatless meal when friends and family around you are indulging in meaty main dishes? There are indeed ways to keep your Labor Day menu flavorful, hearty and deliciously meat-free that don’t include eating around the chunks of chicken in the pasta salad or nibbling on fruit and carrot sticks all afternoon.

If you’re attending a backyard bash and the host has requested you bring a dish to share, reach for your favorite meatless one. The Pioneer Woman’s Baked Creamed Corn With Red Bell Peppers and Jalapenos (pictured above) is a five-star recipe from Food Network Magazine that feeds a crowd and can be made with just a handful of ingredients. This potluck-friendly classic is loaded with vegetables and pairs well with traditional cookout fare and meatless items alike.

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Grilled Sardines With Garlic Walnut Sauce — The Weekender

by in Recipes, August 31st, 2012

grilled trout with garlic sauce
With summer drawing to a close (and boy, did it go fast this year), I’m trying to mark as many warm weather cooking projects off my culinary bucket list as possible. This season, that list has included homemade frozen yogurt, tomato cobbler, blueberry buckle and whole grilled fish. I managed to get the first three checked off in delicious fashion weeks ago, but the grilled whole fish has been haunting me since June.

Last week I decided it was time to be brave and tackle Bobby Flay’s Grilled Sardines With Garlic Walnut Sauce before Labor Day arrived. I figured that sardines would be easy, since they’re small fish (my assumption being that tiny fish would be more manageable than giant ones). Of course, when I paid a visit to my local fish market, I was told that sardines are hard to come by this time of year and that I shouldn’t expect to see them in the Philadelphia area until November.

Instead of letting my hopes be dashed entirely, I decided to pick a different small fish that could stand in for the sardines. I landed on tiny trout, and though the flesh isn’t as dense and oily, I had a sense that they would still go nicely with the sauce.

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Reinvented: Bloody Marys 5 Ways

by in Drinks, Recipes, August 30th, 2012

bloody marys
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

With Labor Day weekend upon us, it’s time to get our barbecue menus ready for family and friends (check out Food Network’s 5 Best Labor Day recipes). But don’t forget about brunch, too. Start off with a classic: the Bloody Mary. We love cocktails but hate hangovers. Here are five of our favorite “hair of the dog” Bloody Mary hangover cures.

First, start with the classic version

Best Labor Day Weekend Recipes

by in Holidays, Recipes, August 29th, 2012

Grilled Turkey Sliders With Tomato Jam
Though the unofficial end of summer is just around the corner, there’s still time for one last outdoor party. Make the most of your Labor Day weekend by hosting a backyard cookout for friends or simply barbecuing with family before the kids head back to school and the rush of weeknight activities begins. We’ve rounded up Food Network’s top five Labor Day recipes to help you celebrate the best flavors and ingredients of the season and pull off an easy, enjoyable holiday get-together.

5. Black Bean and Corn Salad – For a quick no-cook side dish, Rachael combines red peppers, vibrant corn and hearty black beans with a light cumin-lime juice dressing.

4. Creamy Dijon-Dill Potato Salad – Make a party-ready potato salad by tossing tender Yukon Golds with crunchy celery and a creamy mayonnaise-mustard mixture that’s finished with fresh dill and bright lemon juice.

Get the top three recipes

Meatless Monday Mexican-Style

by in Recipes, August 27th, 2012

Chiles Rellenos
If your usual Mexican dinner spread includes everyday veggie tacos or cheese quesadillas, try experimenting with chiles rellenos instead to add a new twist of flavor to your dinner. Traditional versions of this Mexican classic feature a soft cheese-stuffed poblano pepper that’s quickly deep-fried and bathed in tomato sauce. Marcela Valladolid, Food Network’s own queen of Mexican cuisine, has prepared her version of this authentic favorite. Check out how Marcela makes chiles rellenos below, and find easy-to-make side dishes to serve with her flavor-packed meal.

Just like traditional recipes, Marcela’s Chiles Rellenos (pictured above) boasts an oregano-Monterey Jack cheese mixture that fills warm, charred poblanos. She whips a light, airy egg-based batter to coat the peppers before frying them until they’re golden and crispy. Top each stuffed poblano with a smooth blended tomato sauce flavored with a touch of garlic and onion. Flip through this step-by-step gallery to see how Marcela prepares this authentic dish.

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Sun-Safe Side Dishes

by in Recipes, August 25th, 2012

Grilled Panzanella
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Saturday, FN Dish is giving you a complete menu that is stress-free, and the stars of this weekend’s menu are sun-safe side dishes.

While outdoor eating and entertaining are some of the best parts of summer, they bring with them the chance that food will be outside for extended periods of time, exposed to steamy temperatures as the meal moves from afternoon appetizers to late-night desserts. Leaving food in hot conditions for hours at a time gives pesky bacteria the opportunity to settle into it, and while all perishable foods should be chilled to ensure their safety, none more so than those made with mayonnaise. This weekend, skip the mayo-based salads and opt for those dressed with vinegar, olive oil or lemon juice instead.

For an easy alternative to creamy pasta salads, try Food Network Magazine’s Toasted Almond Pasta Salad. It’s mixed with warm, crunchy toasted almonds and tiny tube-shaped noodles, and finished with a zesty topping of sweet shallots and lemon juice. If you’re looking for a sun-safe potato-salad swap, try this Grilled Potato and Pepper Salad from Food Network Magazine, a highest-rated dish loaded with fresh, in-season vegetables, like fingerling potatoes, bright bell peppers and scallions. Tossed with a simple sherry vinaigrette, this quick-cooking recipe is light and colorful.

Get the menu