by Virginia Willis in In Season, Recipes, July 11th, 2014
by Maria Russo in Recipes, July 10th, 2014
Tomatoes, eggplant and peppers are members of the nightshade family. There’s something a bit sexy about those nightshades; maybe it’s the deadly yet beautiful part …. Tomatoes are, in fact, a fruit, but their affinity for other savory ingredients means that they are usually classed as a vegetable. Fruit or vegetable, they are a rock-solid part of summer down-home comfort.
Fresh tomatoes are only ever good in summer. There is nothing as wonderful as the full flavor of a garden-ripe tomato — and there is nothing as sad and disappointing as the insipid, lifeless flavor of a tennis ball-like tomato held in cold storage and shipped in a case from the other side of the world. I don’t eat those atrocities and strongly suggest that you don’t either. So, when it’s tomato season, I vigorously support eating those glorious ripe ones as often as possible.
by Allison Milam in Recipes, July 10th, 2014
Golden-brown pies with fresh, seasonal produce are some of summer’s top treats, but when a chocolate craving strikes, brownies are the ultimate way to satisfy that sweet tooth once and for all. Just like cookies, brownies are quick to prepare and easy to pack, which means that they’re a go-to pick for picnics and potlucks alike. Master a classic recipe, like Alton’s Cocoa Brownies listed below, then experiment with such sweet and salty additions as marshmallows, caramel and peanut butter. Read on below to get Food Network’s top-five traditional and creative brownie recipes from Bobby, Alton, Giada and more.
5. Cheesecake Brownies — Surprisingly light and simple to make, these moist brownies boast a buttermilk-laced batter and a smooth sweetened-cream cheese topping. Mix the two together to create an impressive swirled effect.
4. S’more Brownies — Turn the campfire favorite into an everyday treat by using classic s’more ingredients — graham crackers, chocolate and marshmallows — to create layers of flavor in brownies.
by Sara Levine in In Season, Recipes, July 10th, 2014
The American tradition of the cabbage side dish has been carrying us from barbecues to cookouts to picnics since the inaugural gingham picnic blanket was first laid. Maybe that’s an exaggeration, but we just can’t imagine summer eating without it on our plates. Creamy, crunchy and tangy, a helping of classic coleslaw does wonders piled on a pulled pork sandwich, and is impressive even taken on its own. But that’s only the beginning. This week, give your coleslaw game an edge with four tricks that will turn even the mayo haters into slaw fanatics.
Add Color: If you wholeheartedly believe that coleslaw can exist only in the form of a monochromatic pile, you’ve probably never laid eyes on Ree Drummond’s Colorful Coleslaw. The Pioneer Woman proves that, when done right, coleslaw can be the standout side on your plate, especially with the bright shades of carrots, purple cabbage and a spectrum of peppers in tow.
by Nikhita Mahtani in Recipes, Shows, July 9th, 2014
Why wait until dinner to fire up the grill? The grill masters in Food Network Kitchen came up with all-new recipes for great breakfasts and lunches that can be easily prepared in the backyard. Get ready to grill all weekend with flame-kissed versions of French toast, breakfast tacos, cobb salad and more. Read more
by Nikhita Mahtani in Food Network Chef, Recipes, July 9th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient goat cheese. With its creamy texture and pungent flavor, goat cheese can usually be found crumbled on salads or mixed into spreads to give a salty touch to vegetables and crackers. In this recipe for Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce, the goat cheese gets mixed with Greek Yogurt and olive oil to create a tangy serving sauce, making for a winning summery meal any night of the week.
by Cameron Curtis in Recipes, July 8th, 2014
Summer is the time for get-togethers and cocktail parties. While having friends over on warm and sunny evenings is always fun, it can be a bit daunting when you find yourself strapped for time when guests plan to come over at the last minute. To help with that, Giada De Laurentiis has a plan. From a list of ingredients to keep on hand to a bunch of quick and easy recipes, here are Giada’s best last-minute party tips.
by Nikhita Mahtani in Recipes, July 7th, 2014
Put a summer spin on some of your favorite shrimp dishes like shrimp cocktail, shrimp scampi and more recipes that feel like they were made just for the grill.
1. Grilled Shrimp with Grilled Tomato Cocktail Sauce
Take this classic party starter outdoors and onto the grill. Grilled tomatoes, onions and lemons serve as the smoky base for a homemade cocktail sauce that’s blended with Worcestershire sauce, honey, horseradish and hot sauce until smooth. Whether you serve the sauce warm or at room temperature alongside simply charred shrimp, the dish is perfect for a crowd.
by Maria Russo in Recipes, July 5th, 2014
Pasta is most often the easiest party staple. It’s quick to prepare and can be amped up in a number of different ways — from using diverse types of pasta like tortellini or penne to using various sauces like pesto, cream or tomato. There’s a pasta for every mood. Still, having a warm and hearty main may not be the most ideal choice for a summer soiree. Luckily, pasta is also a dish that is wonderful when cold, and can be made into a healthy, light salad.
In this Spinach Artichoke Pasta Salad from Rachael Ray, tortellini is used to create a filling meal. The recipe allows the use of all kinds of this stuffed pasta, from chicken to prosciutto, but those going meatless can buy the mushroom-, cheese-, or spinach-filled kinds. Along with the pasta comes the addition of fresh spinach and artichokes to amp up the nutritional factor while the sun-dried tomatoes work perfectly for a salty touch. With a tangy dressing made from garlic, lemon zest, vinegar, ginger, olive oil and thyme, this cold salad is the perfect light summer staple.
by Virginia Willis in In Season, Recipes, July 4th, 2014
Along with juicy tomatoes, tender zucchini and sweet blueberries, corn is among summer’s most-beloved produce, as it’s both easy to prepare and guaranteed to please even the pickiest eaters at the dinner table. While the classic preparation of boiling corn and rolling it in a stick of butter is a tried-and-true favorite, this seasonal vegetable can be dressed up to take on next-level tastes with the help of a few can-do recipes. Read on below to get five fresh-corn-based how-tos — the top picks for putting this summer staple to work from each co-host of The Kitchen.
Sunny’s Quick Corn and Pico Salad (pictured above) is a no-cook side dish that takes mere minutes to put together. After starting with store-bought pico de gallo, Sunny adds fresh corn, fragrant cumin and refreshing lime juice to balance the flavors.
I grew up in Macon County, Georgia. Central and South Georgia are well known for their peach crops in the summer. Summer means peach pie, peach jelly, pickled peaches, peach ice cream and peach cobbler. Macon County is adjacent to Peach County, home of “The Big Peach,” a 75-foot-tall peach mounted on a 100-foot-tall pole — a gigantic totem that makes it pretty clear that peaches are serious business in Georgia. So is July, as the temperatures often soar into the triple digits with a humidity that makes life a lot more comfortable when experienced at a slower pace.
Where do you think the expression “easy as pie” originated? Many cooks are scared of making pie — they don’t think it’s easy! Everyone loves pie, but making it can be intimidating. Even perfectly useful kitchen folk are rendered helpless when pie is mentioned. That’s where the cobbler saves the day. The really great part about a cobbler is that it can be made ahead and is equally delicious served warm, chilled or at room temperature. (Don’t limit yourself to only peaches for this simple and spectacular dessert. Other fruits include blueberry, blackberry, plum, cherry and apricot, depending on what is ripe in your part of the country.)