All Posts In Recipes

Spotlight On: Scallops

by in Recipes, July 8th, 2011


Ah, the scallop. Sizing in just larger than a golf ball, the sea scallop is delicate and tender, yet meaty in texture. These two-bite wonders are full of flavor and freshness and often cook up in mere minutes. Though bay scallops (smaller and far more fragile than their ocean counterparts) also exist, our recipes below use only sea scallops, which can easily withstand robust additions of sauces and glazes as well as being and grilled. Like most seafood, scallops can overcook and become chewy extremely quickly, so keep one eye on them while preparing.

For a healthy dinner any night of the week, try Food Network Magazine’s protein-packed recipe for Scallops With Citrus and Quinoa (pictured above). Topped with the juices of fresh oranges and tangerines, these scallops have an enviable golden sugar crust. Be sure to dry the scallops well before searing to ensure a crispy coating.

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Recipe of the Day: Pat’s Beer Can Grilled Chicken

by in Recipes, July 8th, 2011

beer can grilled chicken recipe

Even if you’ve already tried this popular method of grilling chicken, now you can try it with Pat Neely’s famous dry rub made with smoked paprika, cayenne pepper, thyme, cumin and oregano. Set aside a day this weekend to make this smoky, beer-laden bird.

Get the recipe: Beer Can Grilled Chicken

Browse more of Food Network’s grilled chicken recipes in Grilling Central.

Off the Beaten Aisle: Sambal

by in Recipes, July 7th, 2011

chili garlic roasted shrimp
Rule No. 1 about spicy ingredients: You don’t need to love spicy foods to love what spicy ingredients can do for the foods you do love.

That’s because foods such as chili peppers and hot sauces can do way more than simply add mouth-searing heat. Adding just a touch will heighten the other flavors of a dish without adding noticeable spiciness.

For example, whip up your favorite mac and cheese. Now stir in just a drop or two of hot sauce. Taste. It won’t be spicy, but it will be better.

Why am I telling you this? Because I want you to try a seriously spicy ingredient and don’t want you to be scared off by the heat.

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Recipe of the Day: Build-Your-Own Shish Kabobs

by in Recipes, July 7th, 2011

shish kabobs
If you’ve been looking for a way to introduce new foods into your family’s dinner routine, try this DIY shish kabob bar. Not only is it fun to eat food off a stick, kids are more likely to eat something they’ve put together themselves.

Get the recipe: Build-Your-Own Shish Kabobs

Browse more of Food Network’s grilling recipes.

Summer Fest: Peach Recipes

by in In Season, Recipes, July 6th, 2011

peach cobbler
Week two of our season-long garden party Summer Fest 2011 welcomes 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. Recently, we dove into the world of eggplants. Now ready for the spotlight: peaches.

Remember mealy stone-fruit from the supermarket this winter? No longer. That sweet, juicy, drip-down-your-chin peach is back in season.

You can always showcase fresh peaches in a crowd-pleasing Peach Cobbler. Paula has a highly rated (over 1,000 reviews) version that is the perfect ending to any summer feast. Plus, it only requires 15 minutes’ prep so there’s plenty of time for you to mingle with guests.

If you’re not a fan of sharing your dessert, try Alton’s Individual Peach Upside-Down Cakes and you’ll have a ramekin filled with peaches, ginger and buttermilk all to yourself.

Find more peach recipes after the jump »

Recipe of the Day: Giada’s Grilled Salmon With Citrus Salsa Verde

by in Recipes, July 6th, 2011

grilled salmon with citrus salsa verde

Take a break from hot dogs, hamburgers and grilled steak tonight for Giada’s citrus-grilled salmon, ready in less than 30 minutes. She turns this simple fish into a summer delight with an herb-infused orange and lemon salsa.

Get the recipe: Grilled Salmon With Citrus Salsa Verde

Browse more of Food Network’s grilled seafood recipes.

Alex Eats: Strawberries

by in Recipes, July 5th, 2011

strawberries
alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

I love that the strawberry plant is a member of the rose family. There are so many things you can do with strawberries during the season, both sweet and savory. If you have a few strawberries in the back of the fridge, try boiling them with sugar and a splash of sherry vinegar to make jam for toast or a glaze for duck breasts or pork loins. You can also purée them in the blender — mix with sugar, lime juice and some chilled seltzer water for a refreshing summer spritzer. Below is a simple recipe I like making when I get home from work with some really great strawberries.

Get Alex’s Strawberry Tart recipe after the jump »

Recipe of the Day: Giada’s Grilled Chicken With Pesto

by in Recipes, July 5th, 2011

grilled chicken with spinach pesto

If you’re tired of barbecued chicken, try Giada’s Italian-styled grilled chicken with a quick and creamy pesto made from baby spinach, pine nuts, lemon and Parmesan — it takes this dish from easy to elegant in less than 30 minutes.

Get the recipe: Grilled Chicken With Spinach and Pine Nut Pesto

Browse more of Food Network’s grilled chicken recipes in Grilling Central.

Weekend Cookout: A Quick and Easy 4th of July Menu

by in Holidays, Recipes, July 2nd, 2011

carolina style bbq chicken
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 week, FN Dish is giving you a complete menu that is stress-free and will be table-side quickly. This weekend, sport your red, white and blue with sweet and tangy barbecued chicken, macaroni salad and even something for your vegetarian guests:

Main Dish: Carolina-Style Barbecue Chicken (pictured above)
Meat-Free Main Dish: Open-Faced Tomato Grilled Cheese

All-American sides and dessert recipes after the jump »

Red, White and Blueberries

by in Holidays, Recipes, July 1st, 2011

retro picnic
This Fourth of July, whether you’re hosting a holiday cookout or will be a guest at a backyard bash, Food Network has recipes for simple, patriotic party desserts to celebrate this all-American holiday. These fruit-filled, flag-inspired treats can be easily packed for spill-free and frosting smudge-proof car rides, and will be enough to feed a whole crowd of firework-happy friends.

Food Network Magazine’s Fruit-Tart Flag (pictured above) is the ultimate star-spangled sweet. Store-bought mini tarts are filled with sweetened mascarpone cheese and topped with colorful fresh berries. Best of all, these two-bite stripes and stars are easily transported in shoe boxes and can be assembled at the party.

More patriotic dessert recipes »