All Posts In Recipes

Best 5 Turkey Burgers

by in Recipes, June 1st, 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 roundup of stress-free summer favorites and this weekend, dinner will feature easy-to-prepare turkey burgers.

As juicy as beef patties, but leaner and milder in flavor, turkey burgers are an ideal canvas to showcase any number of flavors and textures. Before grilling, add to ground turkey a selection of sauces, fresh vegetables, herbs and spices to flavor the burger and ensure its moistness, and top with soft cheeses, crisp greens, mayonnaise, mustard and more to complete it. Check out Food Network’s top five turkey burger recipes, each with a different tasty twist and all go-to main dishes for your weekend cookout spread.

5. Perfect Turkey BurgersFood Network Magazine’s mushroom-laced burgers are topped with smooth avocado slices and built atop toasted English muffins.

4. Stuffed Turkey Burgers – Inside Ellie’s moist turkey patties is a combination of creamy mozzarella cheese and roasted red peppers.

Get the top three turkey burger recipes

Tuscan Pesto-Dressed Penne With Crispy Kale — The Weekender

by in Entertaining, Recipes, June 1st, 2012

tuscan pesto penne
Every year when summer rolls around, I find myself on the hunt for a fresh, seasonal potluck dish. The requirements for the winning dish are that it needs to travel well, taste good whether warm or at room temperature and must not require immediate refrigeration upon arrival at said potluck destination.

Several years ago, I made many batches of a barley salad that included chunks of feta cheese and chopped cucumber. Through summer 2010, I fixated on a dish of made from chickpeas marinated in a vinaigrette made from olive oil, lemon juice and minced rosemary. Last summer, I opted for halved grape tomatoes, red onion and basil dressed lightly with olive oil, red wine vinegar, salt and pepper.

Each of these salads did an excellent job throughout their particular season, but by the time the cooler weather rolled around, I was ready for something more autumnal.

Happily, I think I stumbled across this summer’s salad just this last weekend, and with the hot weather we’ve been having, its arrival couldn’t be timelier. It’s Rachael Ray’s recipe for Tuscan Pesto-Dressed Penne With Crispy Kale. It’s light and tastes terrific freshly made or after a night in the fridge (I’ve tried it both ways and it’s a winner). The next time you have a summer potluck to attend, stir up this Weekender.

Before you start blending your pesto, read these tips

A Healthy Tuscan Vegetable Soup — The New Girl

by in Recipes, May 29th, 2012

tuscan vegetable soup
When paired with a balanced diet, I believe that everyone is entitled to a food splurge every once in a while. I would be quite a grumpy person if I had to rid myself of treats forever. But I recently came to a rude realization that these eating sprees have become part of my everyday routine.

Working in an office full of food enthusiasts, it’s not surprising to find myself eating cake at 2 p.m. on a weekday. My love for burgers has me taste-testing my way through New York City in search of the best. And I add bacon to pretty much everything, cookies included. I decided that I need to make these indulgences more of what they’re meant to be, guilty pleasures to be enjoyed on occasion.

When I had this epiphany, I was determined to have a veggie-packed dinner right away. I was craving something hearty and didn’t want to feel like I was sacrificing a delicious dinner just to be healthy. Ellie always seems to have a solution for that and her Tuscan Vegetable Soup really is comfort food at its finest. Generally for me, that category entails something like a big bowl of mac and cheese, but this soup really fit the bill for a satisfying and feel-good meal.

Here are few things to consider before making this recipe

Cookout-Ready Side Dishes — Meatless Monday

by in Holidays, Recipes, May 28th, 2012


Though ribs, burgers and brats may be all the rage today, you can still maintain a meatless Memorial Day by opting for flavor-packed veggie side dishes that are as satisfying and hearty as mains. Our three simple sides below are bold, creative takes on traditional dishes, and are sure to star at your holiday cookout.

A classic picnic pick, potato salads are quick to prepare and guaranteed to feed a crowd. Spring Garden Potato Salad (pictured above) from Food Network Kitchens celebrates the season’s bounty and is made with such fresh ingredients as English cucumber, sweet cherry tomatoes, red-skinned potatoes and more. A no-fuss garlic-mayonnaise mixture dresses this colorful bowl, best finished with a squeeze of lemon juice.

Ready in only 15 minutes, Food Network Magazine’s Avocado Salad is filled with a bright, refreshing combination of mango, pineapple, creamy avocado and crunchy jicama, and is tossed in a sweet mix of lime and orange juices, shallots and fragrant cilantro. Be sure to season liberally with salt, as it marries the flavors and complements the sugars in the fruits.

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Beyond Hot Dogs and Hamburgers: Grilled Favorites for Memorial Day

by in Holidays, Recipes, May 25th, 2012


This Memorial Day weekend, as you fire up the barbecue and host the first backyard cookout of the season, think beyond basic burgers and hot dogs — though there is nothing wrong with either of those classics — and let other main dishes shine in your holiday spread. We’ve rounded up five must-try meat and fish recipes, for beef, pork, trout and more, that can be quickly and easily cooked on the grill. Check out Food Network’s favorite selections below and tell us what you’re grilling this Memorial Day weekend.

The ultimate in finger-lickin’ barbecue, the Neelys’ Wet BBQ Ribs (pictured above) are juicy, succulent and fall-off-the-bone tender. The secret to cooking these saucy beauties is to grill them over indirect heat in a slow-and-low process, allowing the meat to become soft and rich. Pat recommends basting the ribs during only the final 30 minutes of cooking, so as to prevent the ketchup-vinegar-brown sugar sauce from burning.

More favorites for Memorial Day

The Once and Future Beans — The Weekender

by in Holidays, Recipes, May 25th, 2012

the once and future baked beans
So often, when I think back to the food of my childhood, all I remember is the seriously healthy stuff. Dark brown whole-wheat bread, carob chips and apple slices dominate my memories of what we ate during those years. However, a recent conversation with my sister brought up a whole other set of food memories.

She remembers the toasted cheese on white sourdough, fruit snacks in our lunches and the fact that just about every Saturday, we ate hot dogs and baked beans for lunch. I don’t know if our parents relaxed their food standards when my sister came along or if my memory is deeply selective. I do know that once prompted, I vividly recalled that baked beans were one of our pantry staples.

Part of the reason my mom was so willing to keep baked beans in the pantry and hot dogs in the freezer was that they were things we could easily help prepare. Opening the beans taught can opener dexterity and the frozen hot dogs could easily be wrapped in a paper towel and microwaved until warmed through. Plus, I’m sure she figured it was a meal that offered plenty of protein for our growing bodies (my mother is a big believer in the power of protein).

With this memory fresh in my mind and Memorial Day looming, it seemed the perfect time to try my hand at a batch of from-scratch baked beans. As is so often the case, a little digging led to a recipe from culinary mastermind Alton Brown. His recipe for The Once and Future Beans helped me nail it on the first try. The active work is fairly minimal, but the beans do need a solid eight hours in the oven, which makes them perfect for a lazy weekend supper and a definite candidate for The Weekender.

Before you soak your beans, read these tips

Best 5 Memorial Day Weekend Recipes

by in Holidays, Recipes, May 24th, 2012


Memorial Day
weekend marks the unofficial start of summer, and what better way to kick off a sun-filled season than with a menu of relaxed, casual eats and drinks? Check out Food Network’s top five recipes for Memorial Day weekend and serve these beauties at your backyard cookout, holiday barbecue or neighborhood get-together.

5. Chocolate Strawberry Shortcakes – Boasting layers of strawberry-laced whipped cream and in-season berries, stacks of cocoa-scented shortcakes from Food Network Magazine are the ultimate summertime dessert.

4. Beer Punch – Sunny’s adults-only punch bowl features fresh berries, a squirt of lime juice, grenadine and two bottles of beer.

Get the top three recipes for Memorial Day

American Macaroni Salad — Meatless Monday

by in Holidays, Recipes, May 21st, 2012


Ready to eat in just 30 minutes, Food Network Kitchens’ creamy, vegetable-packed pasta salad (pictured above) is a no-fuss addition to your Memorial Day menu. This naturally meatless bowl boasts fresh parsley, crunchy celery and a touch of red onion and is tossed with a smooth mayonnaise-dry mustard-sour cream dressing. Easy to store, pack and serve, this traditional side dish is a must-have at holiday picnics or any other gathering.

If you’re hosting a backyard cookout or weekend get-together, complete your spread with Dave Lieberman’s grilled Veggie Skewers, strung with colorful bell peppers, fresh zucchini, squash and more. Before skewering, Dave marinates the vegetables in a simple olive oil-garlic mixture, allowing them to adopt that rich, bold flavor.

Get the recipe: American Macaroni Salad

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Easy Appetizers for Spring Entertaining

by in Entertaining, Recipes, May 18th, 2012


Appetizers. Hors d’oeuvres. Starters. Nibbles. Snacks. Whatever you call pre-dinner eats, you can be sure that they will make a meal, offering your dinner guests early tastes and textures and a sneak peek of what’s to come in the later courses. As the spring season winds down, invite friends and family over to celebrate the warmer weather and serve a simple, quick-to-prepare spread of first-course munchies. Food Network’s no-fuss appetizers below are ideal for relaxed, casual entertaining, and include charred lemon-scented shrimp, velvety deviled eggs and bacon-wrapped veggies. Check out our recipe selections and tell us what you’re cooking up this weekend. 

Robert Irvine’s Antipasto Platter With Grilled Vegetables (pictured above) from Food Network Magazine is a go-to pre-dinner pick when you’re pressed for time or if guests stop by unexpectedly. This tray can be customized to any size party or taste preference, though some staple snacks include a mixture of hard and soft cheeses, buttery prosciutto, fresh vegetables, crusty bread and more.

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Burnt Orange Bread Pudding — The Weekender

by in Recipes, May 18th, 2012

burnt orange bread pudding
My maternal grandmother, Della, wasn’t much of a cook. Forever dieting, she invested far more time into maintaining her dress size than she did perfecting her brisket recipe. However, when pressed into kitchen service, there were a few dishes that she could make tolerably well. She knew how to cook a pot of oatmeal so that it was thick and creamy, had long ago mastered the art of broiling a steak and made the best bread pudding around.

Bread pudding was a staple during Della’s childhood. After being orphaned, she and her siblings were raised by an aunt and uncle. The pressures of feeding three growing children meant that food had to be inexpensive and filling. Stale bread cooked in custard and sweetened with dried fruit checked both boxes and tasted good to boot.

Throughout her later years, bread pudding was the one thing that my grandmother just couldn’t resist. Any time my grandparents would eat out and it was on the menu, my grandfather would order it as his dessert. When it arrived, he’d nudge the dish my grandmother’s way. She’d insist that she was entirely satisfied with black coffee and then proceed to eat half the serving in small bites.

Before you start whisking your custard, read these tips