by Maria Russo in Recipes, June 1st, 2015
by Maria Russo in Recipes, Shows, May 30th, 2015
With Memorial Day officially behind us, summer has (unofficially) kicked off. If this season is all about striving for easy, stress-free days, then there’s perhaps no simpler dish to make than a fresh salad. You could opt for a classic preparation of fresh greens, veggies and your favorite dressing, but in true Barefoot Contessa fashion, Ina Garten takes the traditional to the next level in her Arugula, Watermelon and Feta Salad (pictured above), featuring a craveable combination of peppery greens and juicy seasonal fruit.
Since watermelon is a sweet fruit, Ina balances out those natural sugars with plenty of savory tastes in the other ingredients: The olive oil-based dressing features a duo of bright citruses, plus minced shallots for a subtle bite, while crumbly feta cheese rounds out the salad with hefty richness and welcome tang. For an added burst of freshness, Ina mixes in fragrant mint leaves, which complement the fruit and the arugula alike. Click the play button on the video above to watch her make the salad.
by FN Dish Editor in Recipes, May 29th, 2015
Much like frozen pizza dough and canned chicken broth, bottled barbecue sauce is a welcome timesaver on those days when you’re looking for all the help you can get in the kitchen. The flavors and textures of the everyday store-bought BBQ sauce differ from brand to brand, and while you likely have a favorite or two, you may want to dress up the original in order to make it exactly what you’re looking for. That’s where The Kitchen comes in. On this morning’s all-new episode, the cast shared three ways to put your signature spin on whatever sauce you happen to have on hand. From adding an extra hint of sweetness to spicing it up with heat, click here to learn the cast’s top tips for creating your ideal barbecue flavor.
by Amanda Rettke in Recipes, May 29th, 2015
Memorial Day has come and gone, and now it’s officially summer, aka grilling season for us food obsessives. We’ve got countless amazing reasons to fire up your grill and win summer, but to narrow the field, here are personal recipe picks from FoodNetwork.com staffers. Behold the decadent burgers, in-season sides, fresh seafood and even grilled desserts that we’re most excited to make (and devour) this summer. Read more
by Allison Milam in Recipes, May 28th, 2015
If you love monkey bread as much as I do, you are not going to want to miss this delicious from-scratch recipe. Imagine the delight and awe of a birthday boy or girl waking up to this delicious and beautiful treat.
You can make this from-scratch monkey bread in the morning or the night before, but if you are planning on making it the morning, be sure to get up early or plan on having it for brunch. When making bread from scratch there is a proofing period in addition to the baking, and this can add considerable time to the process.
If you read through the recipe, one thing you may have noticed is that I used cinnamon extract (commonly found in most grocery stores) in place of cinnamon. This was purely for aesthetic purposes, as I wanted to create a beautifully light and colorful monkey bread. If you are not opposed to a dark brown confetti bread, feel free to omit the extract and substitute 1 tablespoon ground cinnamon.
by Foodlets in Family, Recipes, May 28th, 2015
When it comes to the glory that is summer picnicking, convenience is key. With make-ahead dishes packed in snappy storage containers on your side, all there is left to do is open ‘em up and dig in once you plop down in the grass. Check out our guide for the Ultimate Packable Picnic, and stock up on easy-to-transport summer recipes that are best devoured while sprawled out on a picnic blanket — no tabletop necessary.
Appetizer: Keep It Quick and Convenient
Begin with a light, bright starter that doesn’t take much time or effort. Not only does Trisha Yearwood’s Watermelon Salsa take just 15 minutes to prep, it is also easy to scoop into and out of a travel container. Throw a bag of tortilla chips in with the rest of your picnic loot and the first course of your picnic is served.
by Maria Russo in Recipes, May 27th, 2015
Tired-mom confession: I’m kind of psyched for summer because I won’t have the pressure of packing a single lunchbox for nine whole weeks. (Yep, ours is a year-round school, but still…) Summer lunches offer a bit more flexibility and require less planning, and sometimes the kids can even help.
Lunches That (Even Little) Kids Can Make Themselves:
1. Strawberry & PB Wraps: Slather peanut butter on a whole-wheat tortilla, sprinkle with diced strawberries and wrap it up like a burrito for a hand-held meal.
2. Pita Pockets: Whip up the egg salad (with a kid-friendly ingredient), chicken salad or even Ellie Krieger’s healthier version of chicken curry salad and show the kids how to stuff a couple of spoonfuls into each pocket.
3. Sub Sandwiches on a Stick: Set out the fixings — chunks of cheese, cherry tomatoes, cubes of thick bread, pickles cut into large dice, rolls of salami — and let kids slide everything onto a bamboo skewer.
4. Watermelon Gazpacho: Taking a tip from the amazing Barefoot Contessa’s original 5-star cold soup recipe, give the kids a turn at the food processor with this fruit-filled summertime soup.
by Maria Russo in Recipes, May 25th, 2015
While caprese-style fixings — tomatoes, basil and mozzarella — atop bruschetta may make a tried-and-true appetizer, these two-bite toasts can indeed come together with myriad other flavors and ingredients. For Ina Garten, that means a mix of sweet bell peppers and the bold richness of Gorgonzola cheese, while Giada De Laurentiis combines shrimp and arugula for a wow-worthy presentation that’s deceptively simply to pull off. Get their recipes below, plus three other must-try favorites, including a sweet dessert toast; perhaps best of all, each of these go-to recipes is easy to make in a hurry.
Bruschetta with Peppers and Gorgonzola (pictured above)
Ina admits that the addition of sugar in her savory starter may be surprising, but she promises, “It really gives [the peppers] a really nice caramel color and flavor, and you’ll never notice it.” She rounds out the dish with melty Gorgonzola cheese.
by Melissa d'Arabian in Food Network Chef, Recipes, May 23rd, 2015
With Memorial Day falling on a Meatless Monday, it may seem like there are only two options when it comes to eating at today’s barbecues: 1. Forgo vegetarianism and perhaps embrace a Meatless Tuesday instead. 2. Be relegated to the buffet’s potato and pasta salads simply to maintain a meat-free plate. But it turns out that those aren’t your only choices. You can indeed dig into to a hearty grilled dish at today’s picnic — and at bashes all summer long — by opting for a mushroom burger.
Every bit as hefty as a beef burger, Food Network Kitchen’s Grilled Portobello Burger with Onion Jam (pictured above) boasts the signature charred flavor you crave from grilled meats. And since these earthy portobellos are coated in a garlic-balsamic oil before cooking, they’re full of satisfying flavor too. To round out the mushrooms and add even more bold taste and textures to this between-the-bun creation, pile on the toppings, including soft and sweet honey-laced onions, crisp lettuce, and horseradish-spiked yogurt for a light yet creamy finish.
by Allison Milam in Holidays, Recipes, May 22nd, 2015
The lettuce wrap has been having a good few years. Lately it seems like every menu features some sort of deliciously spicy chicken or tofu filling tucked into a cool crunchy leaf of lettuce that you roll up like a burrito and eat. Even I’m on #TeamLettuceWrap, as evidenced by this recipe for Turkey Lettuce Wraps (pictured above) from Ten Dollar Dinners!
And in the summer? Lettuce wraps are far more than just a tasty low-carb treat — they can be your catchall leftover repurposing strategy. Simply follow my easy formula for lettuce wrap bliss:
Protein + shredded veggie + something crunchy + sauce
No matter how you choose to spend your Memorial Day, eating red, white and blue foods is a good way to get in the patriotic spirit, especially when you start it off at breakfast. Gather together with family and friends over the long weekend and dig into our favorite flag-inspired dishes all day long.