by Maria Russo in Holidays, Recipes, June 13th, 2012
by Alex Guarnaschelli in Food Network Chef, Recipes, June 12th, 2012
Sure, tool sets, golf lessons and automotive magazine subscriptions are all fine Father’s Day gifts, but those presents are pretty been-there-done-that, right? This year, give Dad the one thing he never can have enough of: home-cooked meals. Below is Food Network’s list of the top five Father’s Day recipes, made into a can’t-miss menu of Dad-approved breakfast, lunch, dinner and dessert dishes that are easy to prepare and beefy enough to satisfy the heartiest appetites. Check out our favorites below and tell us what you’re cooking for Dad this weekend.
5. Baked French Toast Casserole With Maple Syrup – Warm, soft and laced with fragrant cinnamon and nutmeg, Paula’s five-star breakfast bake can be prepped at night and quickly cooked the next morning.
4. Baltimore Beef Bad Boy – Guy’s mile-high sandwich is stacked with slices upon slices of herb-marinated grilled beef, a generous spread of a creamy horseradish sauce and crunchy raw onions.
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by Maria Russo in Recipes, June 11th, 2012
This is a good recipe when you feel like having a few late spring-early summer tomatoes when they are not yet at the height of the season. I find this is a simple and tasty way to extract the maximum flavor from them. I like to take my time with this recipe and work with the grill when it’s not so hot. I really like grilling something and blending that charred flavor into others. That’s why I dig this soup.
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by Maria Russo in Recipes, June 9th, 2012
Though grilling season is in full swing, you don’t have to forgo your favorite plates of pasta until the fall. Lasagna, in fact, can be cooked just as easily on the grill as it can in the oven. Just a few simple steps is all it takes to prepare traditional lasagna in a very nontraditional way.
Food Network Magazine’s Grilled Lasagna (pictured above) is made in easy-to-assemble aluminum-foil packets that are sturdy enough to hold the classic ingredients inside of them. No-boil noodles form the base of the lasagna, which is layered with sliced ripe tomatoes, fresh spinach and a garlic-laced mozzarella-Parmesan cheese mixture. Thanks to the steam cloud that forms in the pouch while it’s grilled, the noodles become soft, the cheeses melted and the spinach wilted. For an added dollop of indulgence, open the packet before serving and top each square of lasagna with creamy ricotta cheese and in-season basil.
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by Marisa McClellan in Entertaining, Recipes, June 8th, 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 for dinner this weekend, we’re starting with a cup of chilled soup.
Unlike hot soups that can weigh you down and fill you up, chilled soups, like gazpacho and fruit purees, are light, refreshing and ideal for steamy summer days. Most chilled varieties come from no-cook recipes, meaning that the ingredients — fresh, seasonal produce, herbs, olive oil and more — are quickly blended then left to rest as their flavors combine.
Food Network Magazine’s Chilled Cucumber Soup (pictured above) is a bright bowl that is bursting with sweet and savory tastes from cucumbers, sherry vinegar, dill and a touch of garlic. If you’re hosting guests this weekend, ditch traditional serving methods and pour the soup into tall shot glasses, so that guests can simply drink this cool, smooth blend.
by Maria Russo in Drinks, Recipes, June 7th, 2012
The first time I made risotto was with a friend. She pulled out her heaviest cast-iron pot and unearthed a well-worn wooden spoon that was bent ever so slightly. Its curve had developed over many years of use and it fit her hand perfectly. In order to preserve its form, she kept it hidden away so that well-meaning family members wouldn’t accidentally run it through the dishwasher or use it to encourage the blender to blend.
We started by chopping onions and sweating them in a puddle of melted butter until they were translucent. Then the rice went in and the heat went up, so that the individual grains would become slick with the butter and begin to toast. Just when the room began to smell impossibly fragrant, she poured in white wine, causing a puff of boozy steam to hover over the stove for a moment.
Then we started the process of stirring and adding hot chicken stock. The time went quickly because we were together, catching up and taking turns minding the pot. However, even in the joy of that moment, I could see how some people might find the necessary stirring a tedious act. That night, we finished our risotto with freshly grated Parmesan cheese, peas (from the freezer but still tender and sweet) and cubes of salty ham. With a salad, it was a complete meal and one we both enjoyed.
A few weeks back, my husband and I were having friends over for dinner. I was making grilled salmon and a chilled asparagus salad and needed one more thing to serve. Awash in deadlines and errands, I needed to find something easier than a classic risotto, but more refined than a simple pot of rice. Internet searches led me to Ina Garten’s recipe for Easy Parmesan “Risotto.”
Before you preheat your oven, read these tips
by Katie Allen in Holidays, Recipes, June 5th, 2012
The weather is getting warmer and the days are getting longer, which means it’s time for one thing: summer cocktails. Simple to mix with on-hand ingredients, Spanish sangria is traditionally made with red or white wine, flavored liqueurs and a heaping pile of fresh fruit — oranges, apples and berries are classic choices. Food Network’s top five sippers below will quench your thirst in the sweltering heat and easily serve a crowd.
5. Sangria Perea – Guy’s fruit-filled glass boasts a refreshing mixture of juicy pineapple, grapes and slices of lemon, lime and orange.
4. Red Sangria – For best results, refrigerate the prepared pitcher (pictured above) for at least one hour before serving, so that the red wine, brandy and orange liqueur can adopt the bright flavors of citrus and apple.
Get the top three sangria recipes
by Maria Russo in Recipes, June 4th, 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.
We love grilled wings. Spicy, sweet, salty: No matter which wing you choose, you’ll make Dad happy this Father’s Day. I can’t help but love the classic Buffalo hot wing, so that one was my favorite.
First, start with the classic
by Maria Russo in Recipes, June 1st, 2012
Ready to enjoy in mere minutes, eggs are a go-to meatless meal option that are as versatile as they are easy to prepare. Though a quick scramble or plate of sunny-side up beauties are classic breakfast options, frittatas are hearty enough to be served as lunch or dinner dishes, too. Much like an omelet, frittatas are made by whisking eggs and are cooked with fresh vegetables, creamy cheeses, herbs and more, but there’s no flipping or folding required.
Food Network Magazine’s frittata (pictured above) boasts a healthful combination of baby spinach, whole-wheat breadcrumbs and tangy feta cheese, and is best finished with a side of just-roasted red pepper. Be sure to cook the frittata in an ovenproof skillet, since it needs to bake for just 15 minutes until golden brown and set on top.
Served with juicy plum tomatoes, nutty Parmesan cheese and fresh cilantro, Bobby’s light but filling Frisee Salad With Roasted Garlic Dressing is a simple accompaniment to the fluffy frittata.
Get the recipe: Spinach and Feta Frittata
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.
by Marisa McClellan in Entertaining, 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 Burgers – Food 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.
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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