All Posts In Recipes

Spicy Tomato Salsa — Recipe of the Day

by in Recipes, August 23rd, 2011

tomato salsa
When you’re thinking of appetizers to serve Labor Day weekend or just any barbecue, don’t forget to include salsa and chips. While jarred salsa can be boring, try a homemade version packed with tomatoes, garlic and cilantro. Giada incorporates orange juice in her recipe, which gives it a burst of citrus.

Get the recipe: Spicy Tomato Salsa

Browse more of Food Network’s Labor Day recipes.

Edamame Anytime — Meatless Monday

by in Recipes, August 22nd, 2011

edamame veggie burger

Though typically eaten raw and simply by the handful, edamame are incredibly versatile and can easily be pureed, sautéed or boiled. Packing a hefty protein punch, these teeny green lima-like beans are a go-to vegetarian option. Our meatless menu below offers diverse dishes celebrating the innate flavor and bright color of summertime edamame.

For a meatless burger that can be enjoyed year round, try an Edamame Veggie Burger (pictured above) from Food Network Kitchens. Made with pureed edamame, freshly grated carrots and radishes and Asian spices, these moist patties are filled with fiber and easily broiled in the oven.

More meatless edamame recipes »

Anne’s Zesty Potato Salad – Recipe of the Day

by in Recipes, August 22nd, 2011

super-zesty potato salad
Don’t let the phrase “homemade mayonnaise” keep you from making this recipe. Anne Burrell takes five simple ingredients from the pantry and the refrigerator and creates a creamy, homemade condiment with the help of the food processor. When the mayo is done, combine it with red potatoes, celery, garlic, onions and bacon for an easy Labor Day side dish.

Editor’s note: If you don’t have the time to make the mayonnaise from scratch or don’t have a food processor handy, don’t hesitate to use store-bought.

Get the recipe: Super-Zesty Potato Salad

Browse more of Food Network’s side recipes for grilling season.

How to Use Berbere — Off the Beaten Aisle

by in How-to, Recipes, August 19th, 2011

chicken burgers with berbere
Imagine the best Southern barbecue — cooked up in northern Africa.

That’s what this week’s ingredient — the Ethiopian seasoning blend known as berbere — tastes like. And it’s as good as it sounds.

Berbere is the flavor backbone of Ethiopian cooking, a cuisine built around heavily seasoned meats and stews served with a spongy flatbread called injera.

Berbere ties all of that together, doing duty as a dry rub for meats, a seasoning for stews, lentils and grains — even as a tableside condiment.

As with so many traditional seasoning blends, what goes into berbere can vary by region, town and by house.

But most versions begin with a base of ground chiles, ginger, fenugreek, cumin, cloves, coriander, cardamom, black pepper and salt.

Incorporate berbere into chicken burgers »

Southwest Turkey Burgers — Weekend Cookout

by in Recipes, August 19th, 2011

rachael ray southwest turkey burger recipe
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 dinner will be on the table in under 30 minutes.

Rachael sure loves burgers and in this version, she uses ground turkey seasoned with jalapeno peppers, cumin, cayenne, garlic and shallots. You won’t miss the beef — these juicy burgers are topped with turkey bacon and sliced pepper jack cheese.

Main Dish: Rachael’s Southwest Turkey Burgers
Side Dish: Fresh Corn Salad
Dessert: Bittersweet Double Chocolate Coconut S’mores
Drink: Ina’s Pink Lemonade

Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.



Cool-Down Cooking: Mint

by in In Season, Recipes, August 18th, 2011

mint limeade
I know I love the cooling effect that a midsummer Mojito has on my system, but I didn’t realize that mint in general is a great antidote to hot weather. It makes sense, considering how popular mint tea is in arid countries like Egypt and Morocco. I’m not sure I’ll be drinking hot mint tea anytime soon, but I’ll definitely be adding this soothing herb to my summer fare.

In the morning I’ll use it in Food Network Magazine’s Mint Limeade (pictured above). For a post-work treat I’ll toss it into a bourbon-spiked Mint Julep.  While I normally think of basil when I think of pesto, Giada’s Pea and Mint Pesto Crostini is an inspired take on the classic. For a completely no-cook appetizer, Paula’s Watermelon Salad With Mint Leaves is the best bet. It’s simply dressed in olive oil and red wine vinegar, then sprinkled with feta cheese and mint.

Read more

Grilled Rhubarb Brown Betty — Recipe of the Day

by in Recipes, August 18th, 2011

grilled rhubarb brown betty recipe
A brown Betty is a dessert that dates back to Colonial times and is made from fruit and sweetened crumbs. Here, panko is combined with brown sugar, cinnamon, allspice and ginger.

Get the recipe: Grilled Rhubarb Brown Betty

Browse more of Food Network’s dessert recipes for summer.

Southwest Corn Recipes — Summer Fest

by in In Season, Recipes, August 17th, 2011

southwest corn recipes
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cherries and cucumbers. This week we’re getting creative with corn.

If you’ve been counting down all season long for sweet, crisp corn, the wait is finally over. Whether you roast corn on the stove or set it to sizzling on the grill, you can make juicy kernels the star of main dishes with a Southwestern flair.

Try Guy’s hearty Roasted Corn Quesadillas, bursting with corn, jalapenos, red onions, bell peppers and black beans for an easy weeknight meal. Add some chicken to the mix and you’ve got Robin’s Chicken Tostada With Corn, Pickled Jalapenos and Black Beans. Her cilantro-lime vinaigrette makes this Southwestern main the life of the party.

More corn recipes from family and friends »

Shrimp Po’ Bubba’s — Recipe of the Day

by in Recipes, August 17th, 2011

shrimp po boy recipe
Paula’s Uncle Bubba serves his classic deep-fried shrimp po’ boy, a traditional submarine sandwich from Louisiana, on a toasted hoagie roll with tartar sauce. If you want to feel like you’re in New Orleans, ask your family if they’d like their sandwich fully “dressed,” which means adding lettuce, tomato and mayo (in this case tartar sauce).

Get the recipe: Shrimp Po’ Bubba’s

Browse more of Food Network’s sandwich recipes for breakfast, lunch or dinner.


Grilled Banana Splits — Recipe of the Day

by in Recipes, August 16th, 2011

grilled banana split
You won’t even need a bowl for this on-the-grill version of the classic banana split. It’s brushed with butter and sugar, smothered in melted chocolate and topped with ice cream, whipped cream and, of course, a cherry.

Get the recipe: Grilled Banana Splits

Browse more of Food Network’s dessert recipes for summer.