For some of us with an affinity for all things candy-coated, sugared and dipped in or filled with chocolate, every month seems to be candy month. However, June is a particularly sweet four weeks thanks to its designation as National Candy Month. Our quick and simple candy recipes below are sure to satisfy even the most demanding sweet tooth.
Food Network Magazine’s recipe for a Balloon Bouquet (pictured above) with jelly beans and a cherry licorice bow is every kid’s dream snack on a stick. Taking just moments to put together, this fun sweet treat is an ideal last-day-of-school indulgence.
Bring a concession stand favorite into your kitchen with Food 2’s video of Alton Brown making Easy Homemade Cotton Candy. Using just a whisk and a metal rack (no fancy equipment needed here!), you can make stove-top fluffy candy clouds any day of the week.
Browse more sweet recipes after the jump »
Move over delivery, there’s a new pizza joint in town and it’s coming straight from your grill. While it will take you longer to make this pizza than it would to order takeout, it’s healthier and worth the effort. This recipe is also great for getting the entire family involved in dinner — young children can roll out the dough while an adult is at the grill.
Bobby tops his grilled pizza with hot sausages, sweet peppers and red onions. Tone it down for the little ones by using sweet Italian sausage or create a make-your-own pizza bar with multiple toppings to choose from.
Get the recipe: Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta
Browse more of Food Network’s summer recipes in Grilling Central.
It’s time to move mint beyond juleps and mojitos.
Because in the U.S., mint has struggled to land on the dinner table. We tend to associate it with sweets (after all, it does pair nicely with chocolate) and breath mints.
But elsewhere in the world, especially North Africa, the Middle East and Asia, mint is used to lend a crisp, almost peppery contrast to savory dishes, especially fatty ones (think lamb with mint sauce).
First, the basics.
You’ll find mint sold with the other herbs in the produce section, often in large bunches that you’ll never manage to entirely use. No worries — it’s cheap.
Most of the mint sold in American grocery stores is spearmint or peppermint, just two of the many varieties (that grow like weeds) available. It should have a mix of large and small leaves that are bright green and firm.
Find out what you can make with mint »
Need a new and kid-friendly side to complement grilled chicken this summer? The classic sandwich is transformed into a pasta salad complete with works: bacon, lettuce and tomato.
Get the recipe: BLT Pasta Salad
Browse more of Food Network’s pasta salad recipes.
Alton Brown’s lip-smacking marinade of molasses, apple cider vinegar and dijon mustard will have your family begging for these thick-cut pork chops all summer long. If you don’t have a grill, use a grill pan — over medium-high heat, these pork chops will cook up in less than 10 minutes.
Editor’s tip: Make the marinade the night before — the longer the pork is submerged in it, the more flavorful it will be.
Get the recipe: Alton’s Molasses-and-Coffee Pork Chops
Browse more of Food Network’s pork recipes and head over to Grilling Central for all your BBQ needs.
Leftover grilled chicken and store-bought baba ghanoush is used to make this flavorful Mediterranean-style sandwich in a flash. What’s baba ghanoush you say? It’s a savory salad made with grilled eggplant, garlic, tahini and other seasonings. Even though this is a sandwich, the combination of chicken, eggplant, cucumbers, tomatoes and pita bread make for a filling meal either for lunch or dinner.
Editor’s note: If your supermarket doesn’t carry pre-made baba ghanoush, try an olive tapenade spread or watch Alton Brown make it and try his recipe.
Get the recipe: Chicken Salad Pita With Baba Ghanoush
Browse more of Food Network’s chicken recipes.
Every month, Food Network Magazine puts three chefs from Food Network Kitchens to the test: create three new recipes made with common supermarket products like pretzels and frozen curly fries.
Have leftover or cracked ice cream cones? This month, Ashley Archer, Jay Brooks and Bob Hoebee are tackling and transforming the cone-shaped pastry into pies, crumbles and more. All of the recipes below use sugar cones, which are crunchy and have a sweet brown sugar flavor.
Recipe: Banana Cream Pie (pictured above)
Ashley says: “This crust is a great use for cracked or broken ice cream cones!”
The remaining two recipes, plus vote for your favorite »
Move over ketchup, mustard and pickles — your burger is taking a trip to the Southwest and it’s coming back with a makeover. Juicy burgers are grilled to perfection and topped off with a corn salsa mixed with bell peppers, lemon juice and olive oil and a chipotle-spiked mayo that adds an unmistakable sweet and smoky burst of flavor.
Get the recipe: Chipotle Corn Burger
Get more of Food Network’s burger recipes from Grilling Central.
Pronounced “broo-sketta” by the nanas and papas in Italy, bruschetta is simply a piece of bread, lightly grilled and topped with any assortment of ingredients. Though fresh tomatoes, garlic and basil may be a classic combination of bruschetta flavors, the possibilities for toppings are endless and best inspired by some of your favorite dishes. The bruschetta recipes below celebrate classic sweet and savory pairings and boast welcomed lightness and freshness in traditional two-bite appetizers.
Put your garden veggies to good use this summer by cooking up Food2’s recipe for Zucchini and Pine Nut Bruschetta. Overflowing with fresh eggplant, tomatoes, zucchini and garlic, these crispy toasts are dotted with crunchy pine nuts and rich kalamata olives. Make extra of this savory topping to serve alongside grilled swordfish or broiled tilapia.
Food Network Magazine’s recipe for Shallot-Bresaola Bruschetta (pictured above) combines effortlessly the classic flavors of salty cured beef and tangy marinated shallots. Serve these hearty rounds as a light lunch with soup or salad or before dinner as a meaty starter.
Read more »
Five years can make a world of difference for an almond.
That’s about how long it took for Spain’s addictively good marcona almond to go from obscure gourmet goodie to a Trader Joe’s staple with serious culinary cred.
Why do you care? Because marconas are not your average almond. These wide, teardrop-shaped treats are the filet mignon of the nut world.
The flavor and texture of marcona almonds are entirely different than the more common California almond. A higher fat content helps explain the textural difference – tender-crunchy and moist.
As for flavor, think uber-savory and steak-like. And it doesn’t hurt that they typically are prepared by being fried in olive oil, then sprinkled with salt.
Once only a limited import, marcona almonds now are widely available, often sold near the cheese, olives and other so-called gourmet items.
Find out what you can make with marcona almonds »