by Nikhita Mahtani in Recipes, August 4th, 2014
by Melissa d'Arabian in How-to, In Season, Recipes, August 2nd, 2014
For a bite-size treat that’s perfect for a lazy summer barbecue, try your hand at these meatless mini burgers by Jeff Mauro. Ready-made veggie burger patties tend to be unhealthy due to their use of mock meats, and are full of sodium, which often leads to people skipping them altogether. With a few inventive ideas and a food processor, however, you can create a meatless alternative that is as flavorful as it is healthy.
In this Veggie Mini Burger Pita with Cucumber Yogurt Sauce recipe, the patties are made with a mix of quinoa and cannellini beans to kick up their protein content and are seasoned with breadcrumbs, spices, cilantro and garlic. They are then stuffed into soft pita bread and topped with a creamy, tangy yogurt-based dressing for an added pop of flavor. Try these at your next barbecue for a healthy dish all party guests will enjoy.
by Virginia Willis in In Season, Recipes, August 1st, 2014
We have reached part three of our series on summer slow-cooking. You can catch up on part one and part two. So far, we’ve found a way to keep our kitchen cool by turning off that oven, and we’ve found a great trick for cooking bone-in and tougher cuts of meat. So for part three, I want to share how to cook items that complement what you are making on the grill (which is most likely meat, fish or some other protein). So for my final benefit (sniff!):
You can easily cook larger quantities of accompaniments that go well with whatever you have on the grill. Read more
by Cameron Curtis in Recipes, July 31st, 2014
There are times in the South, round about August, that are oppressively hot. Not just a little hot, but take-your-breath-away hot. So hot that walking down the sidewalk feels a bit like walking in a rotisserie oven, with waves of undulating heat cooking up through the soles of your feet. So hot that shade gives no relief and the whispers of wind that blow through might as well be hot gusts escaping from the devil’s furnace.
Folks talk about how Southerners ought to be used to the heat, but there’s no really getting used to that kind of oppression. Many, many people now have air conditioning, and, if anything, we’re more susceptible to the ravages of baking in the Southern summer heat. However, when I was a little girl, my grandparents didn’t have central air conditioning. We’d sit on the porch at dusk after supper, or the adults would sit and rock while my sister, my cousins and I would play in the yard.
by Nikhita Mahtani in Recipes, Shows, July 30th, 2014
Soup isn’t for just the winter months and it’s not fit for just veggies either. These recipes (most made in simply a blender) will keep you cool all summer long by putting fresh summer produce and even a few in season fruits to work.
by Maria Russo in Recipes, July 29th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient turnips. In order to create a hearty and quick weeknight dinner that the whole family will love, the chefs decided to roast turnips and top them with eggs to create a filling breakfast-inspired skillet in this Roasted Baby Turnips with Miso Butter and Fried Eggs recipe. The recipe also makes great use of the turnip greens to bump up its nutritional factor and includes miso for a pop of umami. This dish is a satisfying and comforting twist on eggs and hash that’s perfect for a weeknight dinner.
by Nikhita Mahtani in Recipes, July 28th, 2014
Cheesecake, chocolate chip cookies, brownies and pound cake — these are just a few of the mouthwatering sweet treats that can be made easily all year round with guaranteed success. But when it comes to those fruit-focused desserts that depend on the ripest produce, it’s often best to wait until their shining season, to make sure the finished product turns out as sweet as possible. While strawberry and rhubarb season is coming to a close and the fall harvest of apples is still a few months away, now is the time to celebrate juicy peaches, and one of the easiest ways to do that is to bake them into a deliciously decadent cobbler. Start with a base of sweetened, spiced sliced peaches and finish it with an indulgent topping of crumbled oats or buttery pastry before baking until it’s tender and bubbly. For more summertime dessert inspiration, check out Food Network’s top-five peach cobbler recipes below to find must-try picks from Alton Brown, Sunny Anderson, Guy Fieri and Trisha Yearwood.
5. Slow-Cooker Peach Cobbler — A hands-off dessert that requires only 15 minutes of prep time, Alton’s fuss-free cobbler lets the slow cooker do the work for you.
4. Blueberry-Peach Cobbler — Save time in the kitchen by using a prepared pie dough as the topping for Sunny’s two-fruit dessert, laced with nutmeg for added flavor.
by Maria Russo in Recipes, July 26th, 2014
Quiche is perfect when you’re in the mood to indulge. Made by baking creamy eggs with cheese and preparing them in a buttery pastry crust, this French specialty is a great dish for an extraordinary occasion, and because of its hearty ingredients, it also works as a warming dinner staple. The best part of this dish is its versatility — from smoked meats or vegetable proteins, to different types of cheeses and various vegetables, it can be altered to suit your mood.
In this Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust recipe from Ellie Krieger, the pastry crust is lightened up by the use of oats, low-fat buttermilk and cooking spray. This makes the crust an incredible source of fiber, without losing the buttery feel of a perfect pie crust. The filling involves a selection of mushrooms and onions to pack in some more nutritional punch, and the creamy Gruyere cheese adds a salty, tangy touch. With flavors this good, you’ll get the feel of an indulgent treat without all the extra fat. Breakfast for dinner, anyone?
by Melissa d'Arabian in How-to, Recipes, July 26th, 2014
For one reason or another, you may not be indulging in a lavish getaway this summer, but that doesn’t mean you have to abandon the idea of finding quality time to relax. The key to turning your home into a vacationlike setting is switching up your usual routine for a few days; during your staycation, try treating yourself to different meals and re-creating some of the common experiences you may have had, if you had traveled. For the co-hosts on The Kitchen, that meant creating international-inspired recipes and sharing ideas for DIY spa treatments on this morning’s all-new episode. Read on below to get some of their best recipes for favorite eats and drinks, plus tips on fashioning at-home spa services.
Perhaps the best part about Korean barbecue is the customizable element that takes the guesswork out of catering to your family’s individual appetites. Sunny Anderson’s Sweet and Spicy Korean BBQ (pictured above) features versatile lettuce wraps; after marinating beef in a sweet and salty brown sugar-soy sauce mixture, she grills the meat and serves it in Bibb lettuce cups with an array of toppings. Set up a buffet of carrots, bean sprouts, radishes and kimchi, and let everyone build their ultimate wraps.
by Virginia Willis in Recipes, July 25th, 2014
ICYMI — I am sharing the joy of using a slow cooker as a companion to your outdoor barbecue. This is part two of a three-part series, but don’t worry, you can catch up quickly by reading here. We’ll wait. You back? Good. Wasn’t that cool? Baking in your slow cooker? Who knew, right? But let’s set the cobbler aside for a moment and get to our next function of the handy slow cooker in the world of summer barbecues. When I think of outdoor grilling, I think of MEAT. So for my next benefit:
You can precook bone-in or tougher meats for better (and easier!) results on the grill.
When I was a little girl, my grandfather had a large garden down by the Savannah River. It was situated between the river itself and a stand of trees. There was an old homestead, really an old, rundown fish shack with an ancient rusty pump for water. The soil was deep black, soft and fine-grained, a result of the years of silt washing downstream through the river basin. My sister and I would play alongside the garden or fish in the river while my grandfather worked in the field. There is something magical to me about a field of corn. Some varieties loom high, reaching into the blue summer sky. The rows are tight and the long, ribbonlike leaves blow in the wind, creating a seemingly impenetrable fortress.
I was scared to death of the cornfield when I was a child. And, truth be told, I’m not in a hurry to get into a patch of corn as an adult. My grandmother scared the mess out of me telling me not to go into the corn as a child. She’d admonish, “Don’t go in there; you might get on a snake.” For those of you that might chuckle at that fear, I only add that my home state of Georgia is also home to all five deadly poisonous snakes in North America, and that riverside gardens seem to be an especially hospitable habitat for them.