by Maria Russo in Recipes, August 25th, 2014
by Ricky Smith in Recipes, August 23rd, 2014
Aside from boiling a pot of water for noodles, pasta doesn’t necessarily require the heat of the stove or oven, as sauces can come together with little more than some stirring or blending. And during the dog days of summer like these, that’s indeed welcome news, on account of the scorching temperatures outside. While pesto may be the most-common no-cook sauce, tomato sauces, too, can be served raw, especially at this time of year when tomatoes are at their ripest — and sweetest.
Melissa d’Arabian lets seasonal tomatoes shine in her recipe for light and fresh Mediterranean Summer Pasta with Salsa Cruda (pictured above). The star of this fuss-free supper is a simple yet bold combination of seeded tomatoes, briny olives, salty capers and fragrant mint; after incorporating these go-to ingredients with bright orange zest and olive oil, let their flavors marry for a bit, then top them with just-cooked noodles. The heat of the pasta will gently cook the salsa-like tomato mixture to create a warm, satisfying plate, finished with grated Parmesan for added flavor.
by Maria Russo in Recipes, August 23rd, 2014
Dill doesn’t get included in nearly as many recipes as, say, thyme or basil. Sure, it’s a unique flavor, and a little dash can seriously alter the taste of a dish, but there are plenty of dishes that can benefit from a bit of the summery herb. It’s great for adding something extra to dressings, sauces, seafood and even tea. Besides its subtle sweet flavor, it also boasts some unexpected health benefits: It helps soothe the digestive system and has a calming effect that can be used as a sleep remedy. So try out some of these recipes and showcase your new favorite herb this summer.
Creamy Dijon-Dill Potato Salad
No summer gathering is complete without a good, creamy potato salad. This elevated version makes use of fresh dill along with Dijon mustard and lemon juice, giving it a sweet, salty, tangy taste that is the perfect complement to some smoky barbecue. Remember, for the best flavor and texture, it’s recommended that you make it a few hours in advance and keep it at room temperature.
by Virginia Willis in Recipes, August 22nd, 2014
Just like the long days and high temperatures that are quintessential parts of summer, the time to enjoy the season’s fresh produce is limited. To preserve summer flavors as long as possible, many resort to pickling, jamming and jarring various fruits and vegetables, but when it comes to tomatoes, canning is the way to go. With just a few everyday tools, you can keep the juicy, fresh taste of sweet summer tomatoes alive all winter long, thanks to an easy-to-master canning process. Read on below to get the dish on canning tomatoes from Sean Timberlake, the founder of a DIY food site, then check out the details in his one-stop guide.
Tomato Picking: There are countless kinds of tomatoes on the market, but Sean recommends plum and San Marzano. “You’ll want to choose a tomato variety with ample meat … and you’ll want them just ripe.”
by Allison Milam in In Season, Recipes, August 21st, 2014
I am just old enough to remember Bill Cosby as the Jell-O pudding man. Those joyful ads were effective! He would be seated at a kid-size table in a kid-size chair, nearly always in a colorful, crazy sweater, with his knees jutting up as he cavorted with what seemed to me to be very, very lucky children. He was like the ultimate dad or friendly uncle, smiling and enjoying smooth and creamy pudding with a group of smiling, happy kids. I wanted to be one of those happy kids; I wanted a cup of that chocolate pudding.
I didn’t grow up eating that premade cup of pudding he was promoting, which may be part of the reason I had such a hankering for it. It wasn’t that we were uber-elite about homemade foods only. In my family, the cakes and pies were always made from scratch, but in terms of convenience desserts, my family was actually more inclined to the ruby-colored, fruit-flavored gelatin versions. My grandfather called it “nervous pudding,” since it wiggled and jiggled.
by Allison Milam in Recipes, August 21st, 2014
When you’re battling flames over a blistering-hot grill, who wants to preheat the oven? Even when it comes to something as important as dessert, those added degrees are enough to break your cool when entertaining this summer. Luckily, in lieu of overheating, you can take your pick of Food Network’s finest no-bake desserts that’ll keep your kitchen nice and cold.
Oftentimes, no-bake desserts are no sweat too. Take The Pioneer Woman’s Individual Key Lime Pies (pictured above), for example. Unlike the arguable toil of from-scratch baking, it takes only layering homemade lime curd and whipped cream atop buttery graham cracker crumbs to have you seeing beyond the slice.
by Nikhita Mahtani in Recipes, Shows, August 20th, 2014
When it comes to barbecue, one size most certainly does not fit all. For some, it’s all about nibbling smoky ribs from the bone. For others, a pulled pork sandwich doused in barbecue sauce is where it’s at. And as far as regional differences go (from the Carolinas to Tennessee to Texas), don’t even get us started. This week, conjure your inner grill master with the forerunners of backyard barbecuing.
Pork Ribs: For a barbecue phenomenon that needs no utensils, ribs are always the answer. But the question remains: Will you have yours wet or dry? Cooked indirectly for hours on end, the Neelys’ Wet BBQ Ribs are dripping with a sweet and smoky barbecue sauce. For those in the dry school of thought, there’s the Neelys’ Kansas City-Style Pork Ribs recipe, which encrusts the ribs with a dry rub of spices for a dose of pure barbecue.
by Maria Russo in Food Network Chef, Recipes, August 19th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient chicken livers. Although chicken livers are more traditionally used in pate, the chefs decided to take advantage of their earthy flavor by cooking them with mushrooms and butter in a twist on stroganoff in this Chicken Liver Stroganoff with Greek Yogurt recipe. The Greek yogurt helps give the dish a creamy touch, and the egg noodles soak up the flavorful sauce. It’s a total comfort dish that will make you rethink chicken livers.
by Maria Russo in Recipes, August 19th, 2014
Long-lasting and relatively inexpensive to purchase, cast-iron skillets are perhaps the ultimate workhorses in the kitchen, as they can move from the stove to the oven and they maintain heat extremely well. Sizzling rib-eye steaks and whole roast chickens may be two of the most-common dishes prepared in these all-purpose pans, but the culinary range of these rustic mainstays goes beyond meaty dinners, as Ree Drummond has showed during the more than seven seasons of The Pioneer Woman. From sweet treats to baked breads, Ree’s proved that there’s practically no limit to what can be prepared in cast-iron skillets. Read on below to learn which unexpected treats she’s making with her vast collection of cast-iron skillets, and get her recipes for savory and sweet favorites.
Think beyond the griddle when it comes to the most-important meal of the day, and embrace the cast-iron skillet with Ree’s The Eggbert’s Sunriser (pictured above) from Food Network Magazine. A next-level take on hash, this hearty morning meal features layer upon layer of flavor, including salty ham, tender sauteed peppers and satisfying potatoes. Finish with eggs and your favorite salsa for added taste and texture.
by Nikhita Mahtani in Recipes, August 18th, 2014
Towering layers and ornate decorations may add an air of elegance to special occasion cakes, but for everyday indulgences as well as crowd-pleasing summertime get-togethers, tried-and-true pound cakes are a go-to dessert. The most-traditional recipes feature little more than butter, flour and sugar, but they can be dressed with rich cocoa, fresh citrus and creamy buttermilk. Read on below to get Food Network’s top-five pound cake recipes, and get sweet inspiration from Ina Garten, Trisha Yearwood, Alton Brown, Giada De Laurentiis and Food Network Kitchen.
5. Honey-Vanilla Pound Cake — A squeeze of honey adds subtle sweetness to Ina’s fuss-free pound treat, made with cake flour to guarantee a more delicate finished product.
4. Chocolate Pound Cake — Buttery and decadent, Trisha’s cocoa-laced pound cake is a crowd-pleasing favorite that’s best served with cool vanilla ice cream.
Trying to pick a protein source that isn’t tofu for vegetarian meals can be frustrating, which is where quinoa comes in. It has a slightly nutty taste and can easily be topped with a number of seasonings, which adds to its versatility. Packed with flavor, quinoa is the ideal pick when it comes to a weeknight dinner.
In this Quinoa and Vegetable Stuffed Peppers recipe from Rachael Ray, the quinoa is cooked with garlic, chiles, mint leaves and basil to give it a burst of flavor and is topped with feta cheese for a tangy twist. Vegetables like eggplant and zucchini give it an additional nutritional boost, and it is then stuffed in olive oil-roasted peppers for a colorful, tender dish.