Even if nuts aren’t off-limits for your own family, you never know when your kid might be sharing a lunchtime snack with a classmate (and some schools might ban nuts altogether). But regardless of safety concerns, we love these recipes because they taste great — and are much more inventive than yet another bag of chips, or cheese and crackers or baby carrots.
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If your usual salad routine has you feeling uninspired (and maybe a little bored), look no further for a craveable solution: pizza. Yes, that’s right. Salad meets pizza. In this Tricolor Salad Pizza recipe from Food Network Magazine (pictured above), Ellie Krieger tops a cheesy crust with classic salad fixings, like greens and tomatoes, for a lightened-up dish that has all the gooey indulgence of a takeout pie, plus some welcome fresh additions. She starts with store-bought pizza dough, on which she melts a trio of cheeses: mozzarella, Parmesan and ricotta. She then mixes peppery arugula, crisp endive and juicy grape tomatoes with balsamic vinegar for a colorful, healthful topping.
Get the recipe: Tricolor Salad Pizzas from Food Network Magazine
This adorable party centerpiece has been making waves (har, har) with beach fans and dessert lovers alike this summer. It was our most popular pin back in July, and 10 million of you watched when we showed you how to make it on Facebook — and then you showed us your own inspired renditions! Read more
Moist, sweet and ideal for morning treats and after-dinner snacks alike, banana bread is a back-pocket staple that delivers tried-and-true results every time. But when you’ve just about had your fill of the classic version you know and love, and want something a little different, look no further than these transformed banana breads from The Kitchen. On this morning’s new episode, the co-hosts shared two new takes on the traditional banana bread, and both recipes are easy to make and full of craveable flavors.
You may live for the obligatory scoop of ice cream that sits beside your warm slice of pie, but why let your ice-cold dose of satisfaction stop there? These beautiful frozen pies often start in the oven (or don’t go in it at all), but they reach peak refreshment in the freezer.
It’s no wonder why this summery dessert is one of Ina Garten’s all-time favorites. With a creamy, limey filling and a super-simple, press-in graham cracker crust (the only part that requires baking, mind you), Ina’s Frozen Key Lime Pie becomes a true summer sensation once it freezes for several hours or overnight.
Valerie Bertinelli, actress and host of Valerie’s Home Cooking, is a pro entertainer who loves to cook contemporary versions of classic recipes for family and friends. At her home in California, she’s able to grill outside nearly year-round, which has allowed her to perfect a lineup of fresh and seasonal sides, including the top picks below, to star at any alfresco meal.
Orzo Salad with Grape Tomatoes and Radishes (pictured above)
Valerie keeps her take on herbed pasta salad light and fresh by skipping a heavy mayo-based dressing and opting for a mustard-lemon dressing.
As you wind down during the dog days of August, save yourself a step and stop cooking your summer corn. You’ll notice that crisp raw corn kernels taste sweeter than boiled or grilled corn. Raw corn is perfect for salads, salsas and topping pizzas. Read on for four raw corn recipes you’ll want to make before summer’s over.
We’ve got a few more weeks of peak ice cream season, the summer state of mind when turning on the oven to bake something for dessert is close to unthinkable. Eating ice cream straight out of the carton is perfectly acceptable when you’re alone, of course, but you’ll want to whip up one of these frozen treats (made with store-bought pints) for your next get-together. Read more
You can pretty much bank on many of your favorite veggies being available in the supermarket year-round. No matter their true season, a sturdy stalk of broccoli, leafy lettuces and even once-just-for-fall apples will still line the shelves. But the same simply doesn’t go for peaches. Right up there with tomatoes, these fuzzy, juice-loaded gems are nearly impossible to get your hands on at any other time of year — at least if we’re talking good ones. Now that they’re ripe for the picking, these are the 10 recipes you should make with them — before it’s too late.
10. Ina Garten’s Fresh Peach Cake (pictured above)
There’s nothing like the smell of warm peach cake in the house. Peel, pit and slice the juicy summer beauties before nestling them in a thick, sour cream-spiked batter. Strewn with cinnamon sugar and topped with crunchy chopped pecans, this rustic cake is best served warm.
Guys, my grandmother made the BEST pies. Like, the absolute best. Now, I know that sounds completely cliched. Yes, of course she made incredible pies, because she was a grandmother. Right? That’s sort of how it works. I’m hoping that by the time I’m a grandmother, I’ll be able to make awesome pies, since my pie-making skills these days are severely lacking. But the thing was that, as far as I know, she could always make a killer pie. Always.
She had tons of specialties. She baked pies every Sunday, every single week. They differed depending on the season, of course. Her apple was incredible. Her cherry was fabulous. She made the best pumpkin custard pie around the holidays, and her coconut cream pie still haunts me, because I’ve never found anything like that. It truly melted in your mouth.
Once, she made a peanut butter pie that my cousins and I lost our minds over. She never made it again, and we were devastated. She did a few old-school pies, like mincemeat and date, and I refused to even taste those ones, because the names freaked my 10-year-old self out way too much. Her berry pies were an absolute dream. She made a wonderful black raspberry pie, occasionally a strawberry pie and always a blueberry pie. Always.
I find blueberry pie the most difficult to make. Well, scratch that — it’s not that it’s the most difficult to make, but it sure is difficult to slice into adorable pieces without losing all of the incredible filling. Whomp whomp.
So we’re going to solve that problem today. Take your pie — more specifically, your leftover pie. You know, the one sliver or piece that has been sitting there for two days and is just practically done. You doubt you’ll eat it.
But guess what? You sure can drink it!