All Posts In Recipes

The Pioneer Woman’s 10 Best Summer Desserts

by in Food Network Chef, Recipes, July 29th, 2016

Individual Key Lime PiesYou might dream of juicy barbecued meats and tender grilled vegetables at summer cookouts, but you also know that one of the best parts of warm-weather dining comes at the end of the meal. When your sweet tooth is aching, follow Ree Drummond‘s lead and break out tubs of chilly homemade ice cream, indulgent cakes layered with fresh seasonal fruit and more sweet treats, like the fan-favorite recipes below.

Individual Key Lime Pies (pictured above)
It takes only four ingredients — lime juice, sugar, butter and eggs — to make the tangy filling for these personal pies.

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All the Ways to Eat S’mores, with or Without a Campfire

by in Recipes, July 28th, 2016

S’mores. The delicious trio of crunchy graham crackers, melting chocolate and expertly toasted, ooey-gooey marshmallow has the power to make a grownup feel like a kid again. But there’s more than one way to eat this timeless trifecta. Read on for our favorite riffs, including desserts, breakfast and even a s’mores-inspired cocktail.

It’s hard to believe that this pretty 4-Ingredient S’mores Pie (pictured above) comes together with so few ingredients and only 15 minutes of prep and cook time. Simply melt milk chocolate and heavy cream in a microwave and pour it into a prepared graham cracker crust. Once the pie’s set, add the marshmallows and broil until they’re just this side of torched. Read more

Escape the Midsummer Dinner Doldrums with 5 New Kebab Combos

by in Recipes, July 28th, 2016

Grilled Cheeseburger KabobsA simple wooden skewer may be the answer to all your mealtime needs — if you need something that’s quick, fun and delicious, that is! Give new life to staple ingredients by threading them onto skewers for a refreshing twist on dinner.

Cheeseburger Kebabs (pictured above)
Here’s a fun new way to eat cheeseburgers — on a stick! These totally stacked, shareable kebabs combine all the elements of a classic burger, including the lettuce, tomato and pickles.

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All the Ways You Can Spike Fresh Watermelon

by in Recipes, July 28th, 2016

Watermelon SoursWith watermelon’s innate sweetness and plentiful water content, you can do a lot more with its pink-hued flesh than just nibble it straight from the rind. On its own, one bite of the fresh, juicy summer fruit is more refreshing than any drink you’d ever sip. Kick back this summer with our favorite watermelon cocktails (and one spiked treat), in all kinds of cooling frozen and iced creations.

For the most-refreshing party trick in the book, carve your watermelon into a cocktail keg and fill it up with a big batch of Watermelon Sours (pictured above). Featured in Food Network Magazine, this swig is a mix of fruity liqueur, gin, sour mix, lime and sparkling rosé for effervescence.

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We All Scream for No-Churn Ice Cream

by in Recipes, July 27th, 2016

If you’re worried that your ice cream maker might spend another year gathering dust, well … we’re not here to assuage your fears. You just don’t need a fancy machine to make super-satisfying ice cream at home. These easy recipes typically rely on sweetened condensed milk and whipped cream to get that silky texture with exactly zero churning. Here are some recipes for classic flavors (and a few wild cards) to get you started.

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3 Ways to Cook with Tomatillos — Chopped Junior

by in Recipes, Shows, July 27th, 2016

Grilled chicken with tomatillosBy Angela Carlos

This week on Chopped Junior the budding chefs attempted to dice and saute their way to the $10,000 prize. The competitors opened basket after basket until only one contestant was left standing.

These young cooks proved they are well-versed in cooking techniques: vacuum-sealing proteins in marinade to infuse flavor quickly, turning sloppy joes into elevated meatballs, and churning mayonnaise into creamy and cold ice cream.

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8 Make-Ahead Summer Dinners That Will Satisfy All Your Cravings

by in Recipes, July 26th, 2016

Broccoli with Bow TiesThere are four small kids at my table every night. And at the end of a busy summer day, nothing hits the spot like a dinner that’s already made. These are the time- (and sanity-) saving hits we rely on all summer long.

Warm and Fresh

Broccoli with Bow Ties (pictured above)
The key to serving Ina Garten’s perfectly lemony pasta in a flash is making the whole thing ahead of time and storing it in a stovetop-friendly pan. (I like to use the pasta pot I boiled the water in.) Pop it from the fridge to a warm burner set on low for a perfect summer meal in minutes.

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9 Peachy-Keen Recipes (That Aren’t Dessert)

by in In Season, Recipes, July 25th, 2016

Tomato Peach SaladWe’re all about peach cobblers and peach pies in the summer, but if all you’re making with this juicy fruit is dessert, you’re seriously missing out. Peaches are at their peak of juicy sweetness for just a short time in the summer, and it’s best to make the most of those glorious days. Read more

Rachael’s Sesame Soba Noodles — Meatless Monday

by in Recipes, July 25th, 2016

Sesame Soba Noodles Food NetworkIf you’re anything like us, all you crave for dinner on a Monday night is the salty convenience of takeout. Thanks to Rachael Ray and her 30-minute meals, you can make an Asian-inspired noodle dish at home in less time than it would take to have it delivered. Read more

What Do I Do with Swiss Chard?

by in In Season, Recipes, July 24th, 2016

Swiss Chard BunchesSwiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it’s great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.

Chard always has green leaves, but the stalks can be a variety of colors. Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately. If the stems are thin and tender, this step can be skipped.

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