by Maria Russo in Recipes, August 4th, 2012
by Marisa McClellan in Recipes, August 3rd, 2012
You’ve heard it before about this most beloved white meat: Grilled chicken can be boring. Sure, on its own, plain grilled chicken can be bland and dry, but it doesn’t have to — and should not be that way. To take everyday chicken to the next delicious level, try switching up cuts of chicken, experimenting with new cooking techniques and adding marinades, rubs and sauces to ensure moist, flavorful results. Follow Food Network’s three simple suggestions below to cook up crave-worthy chicken in a flash.
Buy a Better Bird:
Instead of reaching for boneless, skinless chicken breasts, give chicken thighs a chance instead. Dark meat is a tad fattier, so it’s inherently juicer and more flavorful. If you prefer lean white meat, however, look for bone-in chicken breasts — cooking chicken on the bone helps the meat maintain moisture.
by Gaby Dalkin in Events, Recipes, August 2nd, 2012
Filet mignon was my maternal grandmother’s preferred cut of beef. She was forever dieting and firmly believed in the power of lean protein to help her keep her figure (she was decidedly ahead of her time when it came to slimming techniques). She would serve small rounds of filet, each briefly broiled (no extra oil) with little bowls of salad and a steamed green vegetable. My grandfather would satisfy his need for something starchy with several slices of buttered bread.
When we visited, I marveled at the smooth, tender steak, so different from what we ate at home. Always watching the grocery budget, my mom typically opted for hamburger or a chuck roast when she was shopping for beef.
Like my mom, I often find that filet is really too pricey to serve regularly. When I want a sturdy piece of beef, I go for flank steak or those little cuts that are sometimes marketed as ranch steaks. When I can stretch a small amount of filet to serve a number of people, however, I don’t mind spending a few dollars to get it.
One way to make a piece of filet go far is to slice it and serve it on top of salads or toast rounds. Jeff Mauro’s version, called Filet Mignon Crostini With Rosemary Pesto, is a particularly good rendition of this style of filet stretching. I used his recipe recently to serve to friends at an informal weekend cocktail party we were hosting and it was one of the first things to disappear from the table. Its combination of indulgence, flavor and ease makes it entirely perfect for The Weekender.
by Laura Loesch-Quintin in In Season, Recipes, August 1st, 2012
Grilled cheese is my jam. When I was younger, my dad would make my sister and me a grilled cheese sandwich every day after our morning swim practice. It was basically the best treat in the world. Stuffed with Colby jack cheese and buttered to perfection, my dad would slice it in half on a diagonal, rather than a boring down-the-middle cut, and we would gobble it up with big smiles on our faces. But those were my picky eater days. Now I stuff my grilled cheese sandwiches with lots of fun ingredients.
And what better event to pair with an all-American jazzed-up classic, like the grilled cheese, than the Olympics? So I’ve decided to share my grilled cheese — Olympic edition. It’s loaded with two kinds of cheese, juicy tomatoes and sliced avocados, then slathered with a healthy dose of butter and a sprinkle of red pepper flakes and grilled to perfection. Try serving this tonight for the Olympic swimming matchups — invite your friends over and tell them to bring over their favorite ingredients for a grilled cheese sandwich soiree.
I’ve taken a classic recipe from Tyler Florence and made additions to it.
Click here to get Gaby’s Double Cheese Grilled Cheese recipe
by Lauren Miyashiro in Recipes, August 1st, 2012
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring tomatoes.
Come August, tomatoes — heirloom, beefsteak, cherry and more — hit their peak. Plump and juicy, they scream summer with their sweet, slightly acidic flesh and bright hues. Perfect for summer salads, there’s arguably no combination more classic than a simple caprese brimming with ripe tomatoes, creamy mozzarella and fragrant basil. But, tomatoes’ versatility far surpasses the realm of summer salads. In fact, they’re fantastic in soups, pies, pastas and sides. Just give one (or more!) of these easy cooked tomato recipes a try.
If you plan on planting your very own tomato patch, be sure to check out HGTV Gardens for great tricks like mulching tomato plants heavily with hay or leaves, and tips like pulling off stem tops to prevent puncturing fruit when stacking. Before you get cooking, be sure to choose firm, noticeably fragrant and richly colored tomatoes that are free of blemishes. Store them at room temperature and use them within a few days.
Hosting a casual garden party? Pass around Rachael’s Roasted Tomato Bruschetta for a simple hors d’oeuvre. Ina’s Roasted Tomato Basil Soup and Roasted Tomato Caprese make for a sweet start to any meal. Food Network Magazine’s Heirloom Tomato Pie (pictured above) serves as a bright main that needs nothing more than a leafy green salad in accompaniment.
Get more tomato recipes from family and friends
by Jill Novatt in Recipes, July 31st, 2012
This grilling season, classic cookout fare is getting revamped. Think Bruschetta Dogs and grilled desserts. Don’t get me wrong, I’m still perfectly content with a good old burger. But with all the buzz around new foods that look great with char lines, I had to join in on the fun. Toss a pizza on the grill? I’m on it.
Pizza has become a go-to meal for my beau and me. It’s a no-fuss dinner that tends to be forgiving to newbies like us. Add too much cheese? No such thing. Trouble rolling the dough? Call it art. We’ve even taken off the training wheels and come up with our own topping combos and techniques, without relying on recipes. However, when the decision came down to grilling the pie for our next date night, I wanted the guidance of an expert. And who better than the grill master himself, Bobby Flay?
This Grilled Pizza With Hot Sausage, Grilled Peppers, Onions and Oregano Ricotta is a mouthful to say, and a mouthful to enjoy. Though it takes a hefty dose of prepping, don’t let that scare you away. It’s well worth the effort. Serve it on a night when you’re looking for a major ego boost, as each of its elements is sure to impress.
by Maria Russo in Recipes, July 30th, 2012
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.
Guacamole is definitely a top 10 crowd-pleaser, so we decided to mix it up and add four more ways to keep the party going.
First, start with the classic version
by Maria Russo in Recipes, July 28th, 2012
Though back-to-school commercials are already flashing on our television screens and Halloween candy has somehow landed on store shelves, there’s still plenty of summer left to be enjoyed and more than enough time to plan a summer party. Whether you’re hosting a casual cookout for friends and family or organizing a neighborhood-wide barbecue, you’ll want to serve a selection of easy-to-eat appetizers and pre-dinner snacks at your get-together. Check out a few of Food Network’s favorite party-perfect appetizers below, and serve them up at your next backyard bash.
Instead of reaching for tired carrots and ranch dressing, prepare a platter of Food Network Magazine‘s Crudite With Infused Olive Oil and Balsamic (pictured above). A fancy name for raw vegetables that have been cut for simple munching, crudités make the ultimate party appetizer since they involve zero cooking. They can be served with straight-from-the-bottle olive oil and vinegar, though this recipe takes those classic pairings one step further by infusing the oil and balsamic. Over low heat, fragrant fresh herbs and garlic are steeped in olive oil, while brown sugar, red pepper flakes and light citrus zest are warmed in balsamic. Once cool, serve both the olive oil and vinegar in shallow bowls for easy, delicious dunking.
by Marisa McClellan in Entertaining, Recipes, July 27th, 2012
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 Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features easy DIY kebabs.
Quick-cooking and a downright cinch to prepare, kebabs are one of the most versatile meals you can make on the grill. Most recipes consist of little more than meat or seafood, a variety of vegetables and a multipurpose marinade to flavor them. Beyond that, you can get as fancy as you like, customizing your kebabs to reflect your family’s tastes and whatever ingredients you have on hand.
If you’re cooking for kids, you may want to stick with simple Beef Kebabs With Couscous, coated in a mild Dijon mustard-rosemary mixture. Entertaining seafood lovers? Cook up Mackerel a la Plancha, layered with zesty lemon slices. Meat meat eaters will enjoy hearty Bacon-Beef skewers, while heat seekers will want to taste these Chili Molasses Chicken Skewers, marinated in a combination of Worcestershire sauce and chipotle peppers in adobo.
Get the menu
by Maria Russo in Recipes, July 26th, 2012
For the last 10 years of their life, my grandparents ate at the same restaurant nearly every night. It was located across the street from their apartment building and served as the de facto dining room for many of their neighbors as well. My grandmother liked it because the waitresses all knew her by name and would bring her a glass of iced tea the moment she sat down. My grandfather kept going back because it appealed to his frugal side.
When you ordered off the dinner menu, in addition to being served your entrée, you also got bread, a cup of soup, a salad, two sides, dessert and coffee. All told, it was enough food for two or even three meals and Grandpa Sid saw that as a great bargain.
Each night, they’d eat their soups and salads, poke at the entrée and sides a bit and then move on to the real showpiece of the meal: dessert. Little Pete’s always had at least a dozen pies, cakes, custards and pastries on offer, along with four flavors of ice cream. When I was young, I thought it was paradise.
Before you start sifting flour, read these tips
In many homes, jarred salsas are a must-have refrigerator staple — they’re convenient, tasty and an easy pre-dinner party snack. But they’re also expensive and laden with sodium and preservatives. This week, instead of reaching for grocery-store salsa, prepare a batch of the homemade variety instead. From-scratch salsas are more flavorful and just as easy to make, plus they boast the best of summer’s bounty of fresh fruits, vegetables and herbs. Check out Food Network’s top five homemade salsa recipes below and serve them as an appetizer with tortilla chips, atop simply grilled chicken or seafood, or with authentic Mexican tacos , burritos and more.
5. Grilled Corn Salsa – To prepare this five-star salsa (pictured above), grill in-season corn and tomatoes until tender and cooked, then finish with onions, a drizzle of vinegar and fresh basil.
4. Salsa Fresca – Before serving, Tyler lets his cilantro-laced salsa stand for 15 minutes, so that its light, bright flavors can marry.
Get the top three recipes