by Emily Lee in Recipes, July 12th, 2015
by Hedy Goldsmith in Recipes, July 10th, 2015
We’re all familiar with the classic ice cream sundae, the kind you might devour at an old-fashioned soda fountain. It’s a decadent yet straightforward equation: one or more scoops of ice cream + some variety of sauce or syrup + whipped cream + a glistening maraschino cherry on top. You’ll often find a sprinkling of chopped nuts, seasonal fruit or sprinkles thrown in too. All of this comes served in a glass sundae cup with a long spoon for mess-free fun. But the next time you’re hosting a party, take the traditional sundae to the next level by ditching your glass cup in favor of a brownie, cookie, shortbread or cake base. Here are a few clever ideas to help you make the most of ice cream and your favorite baked goods the next time a sweets craving strikes.
Waffled Brownie Sundae (pictured at top)
Now this is a sundae fit for a special occasion. Baking the brownie batter in a waffle iron cuts your baking time in half and eliminates cooling time altogether. Plus, all of the waffle’s nooks and crannies will catch whatever sweet sauces and toppings you choose for decorating. For the best results, pile ice cream and toppings onto these cakey brownies hot off the press.
by Maria Russo in Recipes, July 10th, 2015
Throughout our culinary history, people have baked fruit in one form of vessel or another. Lots of versions, many contestants and several commonalities: fresh or frozen fruit; some sort of sugar, whether it’s light brown, dark brown, muscovado sugar or molasses, or even honey. Add butter plus some sort of flour and there you have it.
Start with the most common of all baked desserts, the classic cobbler. Many say the cobbler is simply a pie without the crust. Well, that is partially correct. A true cobbler is topped off with individually dropped biscuits. The biscuits are made with heavy cream, adding a real rich flavor and tenderness to the biscuit. Did you know the baked biscuits on top of the cobblers were said to look similar to the cobblestone streets of Boston or Philadelphia? Philly girl here, don’t forget.
Now for the variations:
by Maria Russo in In Season, Recipes, July 9th, 2015
Welcome to the sticky, sweltering dog days of summer. If the season’s heat has you bogged down, take refuge in a chilled treat this weekend: these easy-to-make, eat-with-your-hands Frozen Peanut Butter Bites (pictured above). Made with only four pantry ingredients, the Neelys’ sweet-tooth-satisfying dessert celebrates the perhaps most-beloved of all flavor combos: peanut butter and chocolate. And maybe the best part of this recipe is that there’s no need to turn on the oven.
Get the Recipe: Frozen Peanut Butter Bites
by Lindsay Damast in Recipes, July 9th, 2015
The sun is shining, the grill is hot and you’re looking forward to a meal of juicy meat. Fast-forward 30 minutes and you’re face to face with a dry, overcooked hunk of steak or a tough chicken tender. What went wrong? Getting the grilling game right can be tricky. When it comes to grilling burgers, meat master and Texas restaurateur Chef Tim Love recently told FN Dish, “There are actually two common mistakes I see often, which are a shame, so listen up!” He shared his take on those two problems, plus offered ways for avoiding them next time.
1. Flip Burgers Once and Only Once: Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium and 5 for well-done.
by Foodlets in Family, Recipes, July 8th, 2015
A side of nicely charred vegetables really ups the ante at a backyard cookout, but when you’re prepping steaks, burgers or dogs for a crowd, grill real estate is at a premium. Plus, timing the doneness of varied veggies can be complicated when you’re balancing a short-order list of rare, medium-rare and well-done meats. Our solution? Grill that produce ahead of time (either earlier in the day or the day before), to turn out side dishes that promise maximum flavor and minimum time-sucking.
Grilled Vegetables (above)
Giada De Laurentiis’ key to getting those great grill marks? Don’t shift the vegetables too frequently once they’ve been placed on the hot grill. Coat the vegetables in the dressing while they’re still warm, then store in a container in the refrigerator overnight. They’ll taste delicious served cold, or can be reheated in a foil pack on the grill.
by Julie Wampler in Recipes, July 7th, 2015
With summer in full swing, and four kids under the age of 7, we’ve got friends of all ages coming and going all the time. To keep things simple but still plenty of fun, I have a roster of easy and (almost) universally liked snacks for kids. Here’s what we’re serving.
English Muffin Pizzas (pictured above): For more of a meal, these English muffin pizzas can be topped with your choice of fixings, like olives and broccoli.
by Maria Russo in Recipes, July 6th, 2015
I know, I know, it’s July and you may not want to turn on that oven. But I’m here to convince you that this ultimate mac ‘n’ cheese is THE casserole dish you need. You’re going to want to make it — no matter the heat — after you read what’s in it.
Ooey-gooey, cheesy and bacon-y pasta: It’s all here, and it will surely tempt you. Why? Because the orecchiette pasta is covered with the silkiest sauce of Gruyère and sharp white cheddar. Because crispy bacon pieces are sprinkled throughout the dish AND on the top. Need I say more? The orecchiette pasta is the perfect shape for this dish because the cheese and bacon nestle into the pasta’s earlike grooves to give you the ultimate mac ‘n’ cheese experience. And perhaps best of all, in keeping with the Party of Two theme, this recipe feeds two people, which means that you won’t end up with a heaping amount of leftovers, as is often the case with classic casseroles.
by Christie Bok in Recipes, July 4th, 2015
Since basil is in season right now, it’s no wonder that it’s often the go-to herb to feature in pesto, but it’s surely not the only something green that can star in this quick-fix sauce. Spinach, parsley, broccoli and even arugula can take its place — arugula, for example, standing in to create the base of the sauce used atop Food Network Magazine’s easy pizza (pictured above).
Thanks to a ready-to-go prebaked pizza crust, this Arugula Pesto Pizza with Zucchini comes together simply and in a hurry. Once you’ve prepped the pesto — the arugula adds a peppery punch, while capers and garlic offer welcome bite — and sliced the mozzarella and zucchini, it all comes down to assembly. Just before baking, sprinkle some nutty Parmesan atop the pie and drizzle on fruity extra virgin olive oil. After only a few minutes in the oven, the cheese will turn gooey and the crust golden.
by Maria Russo in Recipes, Shows, July 4th, 2015
Memorable because of the creamy mayonnaise-based dressing and mix-ins like hard-boiled eggs, smoky ham and crunchy celery, macaroni salad is a popular summer potluck pick, and many recipes can be made with just a few pantry staples and served in under 30 minutes. Browse below for twists on the traditional recipes, like the Neelys’, which adds pimento peppers, and one that uses mild cheddar cheese. Bring one of these macaroni salads to your next backyard get-together and you might notice that it’s finished before the meat even comes off the grill.
Old-Fashioned Macaroni Salad — For a true “down-home” side dish, try the Neelys’ take on macaroni salad (pictured above). They combine the classic ingredients, like freshly hard-boiled eggs, ham steak and mayonnaise, with pimento peppers for a Southern kick and pickle relish for a bit of unexpected sweetness. You’ll have to be patient to dig into this creamy salad, because the Neelys suggest refrigerating it for two hours, which allows the flavors to fully meld.
The key to enjoyable summer entertaining is to keep the party simple, from the ingredients you shop for to the dishes and drinks you serve. On this morning’s all-new episode of The Kitchen, the cast came together to create the ultimate, one-stop guide for seasonal bashes, featuring recipes for crowd-pleasing dips, a bold chicken dinner and, because “it’s five o’clock somewhere,” of course, a fruity cocktail from Geoffrey Zakarian.
Since most summer soirees take place outside, perhaps around the pool or picnic table, keep the appetizer spread easily accessible with a trio of dips. Jeff Mauro’s Strawberry and Mango Guacamole comes together with just a handful of ingredients, letting the fresh fruit complement the spicy jalapeno add-in. For a classic mayonnaise-based option, stick with Geoffrey’s 20-minute Bacon and Egg Dip, a play on classic deviled eggs. In her Roasted Garlic and Frozen Veggie Dip, Sunny Anderson adds the warm flavor of roasted garlic to a cream cheese-laced mixture of processed vegetables for rich results.
When it comes to the main course, chicken is a perennial people-pleaser, and Katie Lee’s all-in-one recipe for Grilled Butterfly BBQ Chicken with Macaroni Salad (pictured above) is a must-try pick. To guarantee bold flavor in the meat, she seasons the chicken with a mixture of chili powder and garlic powder before grilling it until juicy and slathering it in barbecue sauce. The macaroni salad celebrates the traditional flavors of the beloved dish, which includes a tangy, sweet dressing spiked with yellow mustard and a pinch of sugar.