It’s red, but it isn’t red hot. And that’s why it’s the sort of curry the average American is going to love.
I’m talking about red curry paste, one of a literal rainbow of intensely flavorful Southeast Asian seasonings.
To be clear, curry pastes are not the same as the curry powders most people know, though they do share some ingredients.
Curry pastes — which are used in Thai, Indonesian, Malaysian and Indian cooking — combine dry spices with ground fresh herbs and roots, garlic, chilies and other ingredients to form thick pastes.
These pastes often are classified by color. Green curry paste, for example, is a fiery Thai blend that combines green chilies, lemon grass, garlic, shrimp paste and kaffir lime leaves. It’s usually blended with coconut milk to season beef, pork and chicken.
Get the recipe for Red Curry Chicken Noodles »
Keep the rolling pin in the cabinet: Alton’s simple shortcakes are made by dropping large spoonfulls of dough onto a baking sheet. After they’re done baking, sweet whipped cream is nestled between the crumbly shortcakes and served with summer berries like raspberries, blueberries and blackberries.
Get the recipe: Alton’s Shortcake Recipe
Browse more of Food Network’s summer dessert recipes.
Food Network Magazine turns a drab dog into a flavorful frank by wrapping it in bacon and flash-frying it until the bacon is crisp.
Need more topping ideas? Go beyond ketchup and mustard with these International Hot Dog recipes.
Get the recipe: Bacon-Wrapped Splitters
Browse more of Food Network’s hot dog recipes.
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
It’s hard to beat the taste of corn bought from a roadside stand — just driving past a cornfield makes my mouth water. I imagine taking the corn off the grill and watching the butter melt over the kernels — the salt, the first bite. Nothing beats it. Here are some of my favorite tips for purchasing and preparing corn:
1. I always pick corn where the husk clings tightly to the cob; they are the most freshly picked. Similarly, I avoid buying cleaned corn wrapped in plastic or trimmed on both ends for “easier” eating. They tend to be dry and less fresh. The more “whole” you buy your vegetables, the better.
Find out how to grill corn after the jump »
With just five simple ingredients, most of which are probably in your pantry, Ina’s mustard-soy sauce marinade dresses up fresh salmon fillets in this simple seafood supper that’s ready in a flash.
Entertain like a pro and serve this dish with Tyler’s Heirloom Tomato Chow-Chow and Grilled Tropical Fruit for dessert.
Get the recipe: Asian Grilled Salmon
Browse more of Food Network’s healthy grilling recipes.
Porcinis, creminis and portobellos, oh my! With some 5000 species of mushrooms — not all edible — growing in the United States alone, it is no wonder these meaty and robust veggies have become such a staple of our diets. The recipes below suggest new and inventive ways to cook with mushrooms, while celebrating their classic earthy flavors and textures. Don’t forget that to avoid mushy mushrooms, it’s best to just wipe them with a damp towel to clean; soaking them in water will cause these porous varieties to absorb moisture and become soft when cooked.
Go meatless tonight and enjoy Food Network’s Grilled Portobello Burger With Onion Jam (pictured above). This classic vegetarian alternative to traditional beef burgers features grilled portobello mushrooms topped with a sweet and tangy red onion jam, fresh lettuce and a spoonful of spicy horseradish-yogurt sauce.
Browse more mushroom recipes »
The ultimate backyard picnic treat, Tyler’s barbecued chicken is juicy and full of flavor. He takes thighs and legs that are still connected and slathers them with a homemade sauce flavored with bacon, brown sugar, molasses, thyme, garlic and onion.
Serve this with Bobby’s Creamy Cole Slaw to make it a complete meal.
Get the recipe: Tyler’s Barbecued Chicken
Browse more of Food Network’s grilled chicken recipes.
Every month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create new recipes made with common supermarket products like pretzels and ice cream cones.
There are numerous brands of root beer available to consumers, and no one recipe is the same. Ingredients like allspice, birch bark, vanilla bean and licorice give this classic drink a unique taste that pairs so well with vanilla ice cream. This month, Claudia Sidoti and Dave Mechlowicz are tackling and transforming the sweet, carbonated soda pop into a cake and grown-up root beer float.
Recipe: Root Beer Bundt Cake (pictured above)
Claudia says: “I love root beer in just about every form. It tastes great with chocolate!”
Read more »
With most of the country in the middle of a heatwave, it’s just too hot to cook. But you still need to eat, of course. Here are some beat-the-heat recipes that will have you feeling cool in no time.
Make a quick and refreshing Watermelon Salad from Food Network Magazine. Chilled watermelon and bright blueberries make a perfect afternoon snack or side dish. Just toss with mint and lemon juice for a tangy treat. Read more »
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 week, FN Dish is giving you a complete menu that is stress-free and will be table-side quickly.
This weekend, we’re diving into the sea and grilling up some of the ocean’s best: shrimp and clams.
Juicy shrimp are stuffed with a flavorful mixture of garlic, jalapeno, scallions and cilantro that also adds vibrant color to this two-bite appetizer.
Appetizer: Jumbo Shrimp Stuffed With Cilantro and Chiles (pictured above)
Get the rest of the menu »