by Jill Novatt in Recipes, July 31st, 2012
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
by Maria Russo in Recipes, July 23rd, 2012
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.
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by Maria Russo in Drinks, Recipes, July 21st, 2012
Light, bright and naturally sweet, juicy watermelon is an in-season fruit that fills you up without weighing you down. Though it’s most common on breakfast and brunch tables, it shines in meals any time of day, pairing well with sweet and savory dishes alike. Check out a few of Food Network’s favorite new ways to cook with and serve watermelon, then tell us your favorite way to enjoy watermelon.
Food Network Magazine’s Watermelon and Haloumi Salad (pictured above) is a simple, satisfying dish that takes just 20 minutes to make. What in the world is haloumi? Great question. It’s a Greek cheese that’s mild in flavor and fairly firm in texture, so it easily can be fried or grilled without melting. This recipe mixes golden-fried haloumi with sweet chunks of melon, a few slices of crunchy celery and a tangy vinaigrette.
If you’ve never tasted cooked watermelon, give it a try in Claire Robinson’s Grilled Watermelon Salad. She cooks the melon for just a few minutes on an indoor grill pan then adds it to a bed of peppery arugula and tops it with goat cheese and a balsamic syrup. With just five ingredients, this seasonal plate is a must-try recipe.
by Marisa McClellan in Recipes, July 20th, 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 will be centered around entwine red wines.
Red wine often gets a bad rap in the summer. The thought has been that it’s too heavy and warming to enjoy with the traditionally light, dainty dishes of the season, like tender seafood and fresh salads. What’s been forgotten, however, are summer’s rich, full-flavored dishes, like burgers, pork chops, steaks, ribs and more, which naturally complement red wine’s tastes and textures. We’ve paired Food Network’s two entwine red wines — Cabernet Sauvignon and Merlot — with our favorite hearty grilled recipes. Check out a few pairings below and read on for a weekend cookout menu to enjoy with them.
by Maria Russo in Recipes, July 19th, 2012
My sister and I were quite young when our parents decided we were old enough to join them in having artichokes for dinner. An enthusiastic eater from an early age (my first sentence was, “More mayonnaise, please”), I was always happy to try a new food. My sister wasn’t quite so eager, but since there was melted butter involved, she was willing to play along.
The table was set with plates, napkins and the biggest mixing bowl we had, empty in the middle of the table. A steaming artichoke was placed on each plate. They taught us how to pull the leaves off (always taking care to avoid the thorns), dip them in the butter and then scrape the edible flesh off each leaf with our bottom teeth.
Thanks to that early training, I have spent my life as an exuberant artichoke booster. I still like eating them just like we did that first time (though a dish of homemade aioli is also good for dipping), but truly, I can’t think of a time when I’ve turned down any artichoke preparation.
Before you start cleaning your chokes, read these tips
by Laura Loesch-Quintin in In Season, Recipes, July 18th, 2012
One of those timeless recipes that almost everyone has a memory of enjoying, classic banana bread is a buttery, just-sweet-enough loaf that pairs perfectly with a morning cup of coffee or an after-dinner scoop of ice cream. The secret to making the best-tasting banana bread is using overly ripe bananas. You know those super-soft, dark-brown nanners that have been sitting on your counter for the last seven days? Use those — they’ll offer the most-concentrated banana flavor and ensure moist, rich bread. Check out Food Network’s roundup of its best five banana bread recipes, a mix of classic and creative loaves that your whole family will enjoy.
5. Banana Bread With Chocolate Chips and Chocolate Glaze – Food Network Magazine takes classic banana bread to the next level by adding to the batter decadent chocolate chips and covering the loaf with a shiny chocolate topping.
4. Mom’s Banana Bread With Chocolate Chips – Melissa d’Arabian’s mom adds a splash of fresh orange juice to her chocolate-studded bread, which delivers subtle citrus flavor and moisture.
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We’re teaming up with food and garden bloggers 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 plums.
Nothing says summer like plump plums, bursting with juicy sweetness at every bite. From yellow to green to red to purple, hundreds of plum varieties exist and it’s hard to resist enjoying them straight from the market. But when they do happen to make their way into your kitchen, uneaten, a plum-stained dessert is the perfect way to impress your friends and family any night of the week.
Before you get cooking, be sure to choose plums that give slightly to palm pressure, avoiding cracks, soft spots or brown discolorations.
Hosting a barbecue? Finish on a sweet note with easy-to-make grilled plums. Try Bobby’s Grilled Plums With Spiced Walnut Yogurt or Rachael’s Balsamic Glazed Grilled Plums With Vanilla Ice Cream. Either way, grilled plums — and grilled fruits of all kinds — will quickly become a summer staple.
Get more plum recipes from family and friends