by Allison Milam in Holidays, Recipes, September 3rd, 2015
by Julie Wampler in Recipes, September 2nd, 2015
Labor Day marks a transition — away from your white-wearing ways, away from your weekend trips to the beach and, when it comes to food, away from your trusty grill. Just as you’ll be hiding away your white pants come Monday, the upcoming day off marks the end of grilling season and a celebration of summer’s end. Say cheers to a summer well spent by going big on Monday with a Labor Day party menu that is grilled through and through.
Though your typical salsa likely comes from a jar, Melissa d’Arabian’s Grilled Tomato Salsa (pictured above) is a homemade take featuring charred tomatoes, chiles and garlic blended into a chunky salsa best scooped up with tortilla chips.
by Jessica Remitz in Recipes, September 1st, 2015
You guys, I cannot believe we’re already thinking about fall. Where has this year gone?! I won’t lie, I’m pretty excited about all the fall recipes that are around the corner. Which is precisely why I’m presenting to you this s’mores bread pudding for two.
Yes, you read that right. No big batch of bread pudding for just the two of you. This is perfectly portioned for just two people. You won’t need to cozy up in front of a fire pit for this. All you need is an oven, a fireplace and your favorite movie, and you can call this an indoor campfire for two. How fun is that?
This is also the perfect dessert recipe for the two of you to get your hands dirty in the kitchen together. While one of you is cubing the bread, the other can be mixing the liquid ingredients. Then you can both pile your individual servings up high and top with as much (or as little) marshmallows and chocolate as you want. What is better than s’mores bread pudding? Personalized s’mores bread pudding? Personalized s’mores bread pudding! Get the recipe below, then check out more small-batch recipes created for just two people.
by Leah Brickley in Recipes, Shows, September 1st, 2015
Just as blockbusters leave movie theaters to make way for award-season films, so too must our summer produce pack up and leave stores. But fear not, because for each and every peach, plum and berry recipe we must bid goodbye for another season, a trusty apple recipe swoops in to save the day. Here’s a preview of five things we can’t wait to see on our tables this fall.
Apple Crumble with Vanilla Ice Cream
Make grilling season last a little longer with an easy apple crumble (pictured above) that comes together in 25 minutes. Grill tart Granny Smith apples until browned on both sides, then top with vanilla ice cream, granola and a warm caramel sauce. Dare we say this dessert is almost better than traditional apple pie?
by Emily Lee in Recipes, August 31st, 2015
This episode of Rachael Ray’s Kids Cook-Off was amazing. YouTube’s popular food critic Daym Drops (Daymon Patterson) was a guest mentor and judge, and we also saw some really innovative dishes from the kids. Our favorite moment was when Christopher kept his cool during the waffle disaster in the elimination challenge. He had started out making a waffle-and-fried-chicken sandwich, but his batter was too thin and leaked like crazy out of the waffle iron. So in a moment of genius, he dipped slices of bread into the waffle batter and made a French toast fried chicken sandwich instead! He even won the challenge and received the highest honor of a Daym Drops’ “5 All Day.”
by Christie Bok in Recipes, August 31st, 2015
Head to any large grocery store chain and you’ll likely find an imported supply of warm-weather produce, even in the dead of winter. But once cooler weather settles in, you won’t find any of your favorite summertime crops at the local farmers market, and certainly not in your own garden. In the battle of fresh versus imported, fresh always wins, so savor in-season produce at every opportunity before the bountiful supply of corn, tomatoes and zucchini runs dry until next year. If you want to get the most bang for your buck, turn to fresh, seasonal salads as a way to showcase the season’s bounty. Here are five fruits and vegetables you can’t miss, and a few salad recipes to help you make the most of each.
Sure, it’s possible to purchase avocados year-round, but the vibrant green fruit seems most at home in fresh summer salads. For creaminess and light, airy texture, the chefs at Food Network Kitchen include ripe Hass avocados in their mealworthy Crab and Avocado Salad (pictured at top). For a festive end-of-summer side salad, try Bobby Flay’s Crunchy Avocado Salad loaded with blue corn tortilla chips and aromatic spices, like cumin and paprika.
by Maria Russo in Recipes, Shows, August 29th, 2015
There’s no denying that Mondays can sometimes feel like an abrupt transition from the relaxing weekend. So what better way to spice things up than by putting a fun twist on an ordinary recipe? Follow Bobby Flay’s lead with his Grilled Ratatouille (pictured above).
A classic French dish that combines eggplant, squash, peppers and herbs, ratatouille is a beautiful blend of colors and textures. Bobby transforms these fresh veggies — plus red onion and tomatoes — into a flavorful grilled meal in under 35 minutes. The key to perfectly grilling these vegetables is coating them with enough olive oil and turning them throughout the cooking process to ensure they do not stick or burn. Bobby also removes the tomatoes before the other veggies, as they cook a bit quicker. Once the other veggies are grilled, toss them with the tomatoes along with olive oil, garlic, oregano and parsley for a fragrant finish. Serve at room temperature or pack up for a picnic-ready meal.
by Allison Milam in Holidays, Recipes, August 28th, 2015
While store-bought dressings and vinaigrettes are surely convenient, most are packed with sugar and sodium; the homemade stuff is quick to mix up, so stick with a recipe the next time you toss a salad. On this morning’s episode of The Kitchen, the cast introduced three bold — and fuss-free — salad dressings that can be ready in mere minutes. Start with Geoffrey Zakarian’s Base Vinaigrette (pictured above). Once you master that simple combination of red wine vinegar, shallots and oil, you can either serve that mixture on its own, like GZ does with arugula, or you can add more ingredients to create a brand-new dressing with rich tastes and textures.
by Allison Milam in Recipes, August 27th, 2015
Labor Day is just around the corner, meaning the end of summer isn’t far behind. Wind down the season with one last celebratory cookout. Each element of our quick-and-easy sendoff menu comes together in under 30 minutes, meaning you can soak up the last of the warm weather without toiling away in the kitchen. Hey, they don’t call it a “day off” for nothing.
Your final products of grilling season should be the best ones yet. Bobby Flay’s Beer Brats fill the bill, since they’re braised in beer before being finished off on the grill until they achieve a nice, golden crust. These brats take under 20 minutes to cook from start to finish, and are best topped with the goods: sauerkraut, green peppers and onions.
by Maria Russo in Recipes, August 27th, 2015
We wait to bite into peaches dribbling with juice all year long, and now is the time they’re at their peak, just waiting for you to take them home by the truckload. Put all your peach bounty to use in fruity desserts, full-fledged main dishes and more — or just lean in for a bite — before peaches vanish from the produce shelves until next year.
Share your peach loot with the masses by baking a sprawling Peach Streusel Slab Pie. This quick and easy take on the standard circular pie is fit for a crowd, and each square slice features summer’s sweetest fruit in union with a shortbread-like crust and a nutty streusel topping.
Tacos may often be front and center when the menu turns to Mexican night at your house, but not to be forgotten is the enchilada, most often stuffed with a tender meat, rolled and then topped with a savory sauce and gooey cheese. For possibilities ranging from classic takes on this comforting pick to brand-new ideas, like a lasagna-inspired recipe and a healthy meal makeover, read on below to find six ways to transform Mexican night with satisfying enchiladas.
Simple Perfect Enchiladas: The name of The Pioneer Woman’s recipe is surely no exaggeration. Ree Drummond rolls her enchiladas with seasoned ground beef, green chiles and black olives for bold punches of flavor, then blankets the tortillas with her rich enchilada sauce and a layer of gooey cheddar.