All Posts In Recipes

Recipe of the Day: Seared Steak With Chard Salad

by in Recipes, June 27th, 2011

seared steak with chard salad
There will be plenty of hot dogs and hamburgers going around this Fourth of July weekend, so prepare something different that’s great for entertaining or even a regular weeknight meal. Sirloin steak is seasoned with salt, pepper and chopped mint and seared to your preferred cooking temperature. Serve it with a salad of chard, tomatoes, crumbled feta and croutons for a complete meal ready in 35 minutes.

Editor’s Note: If you’re feeding a crowd and looking to keep costs down, try an inexpensive cut of meat like flank or skirt steak.

Get the recipe: Seared Steak With Chard Salad

Browse more of Food Network’s 4th of July recipes or visit Grilling Central.

Easy Eggcentricities

by in Recipes, June 24th, 2011


You’ve likely had them scrambled, over easy, poached, fried and sunny side up. But have you ever had Eggs in Purgatory? How about mixed with spaghetti or cooked inside a bell pepper? Check out our straightforward and creative egg recipes below and embrace the endless possibilities that lie within these thin white shells.

Food Network Magazine’s deceptively simple recipe for Eggs in Purgatory (pictured above) takes just minutes to cook and only requires three ingredients: pasta sauce (store bought is a-ok!), Parmesan cheese and eggs. To make this indulgent breakfast a substantial lunch option, slide the saucy eggs onto thick-cut toasted ciabatta bread and top with more grated Parmesan.

Celebrate everything you love about omelets without the hassle of flipping them by making Food.com’s recipe for Eggs in Bell Peppers. Just pour whisked eggs into boiled peppers, top with vegetables and bake until the peppers are softened and the eggs are firm.

Find more egg recipes after the jump »

Weekend Cookout: The Lighter Side of Grilling

by in Recipes, June 24th, 2011

grilled salmon with citrus salsa
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 Friday, FN Dish is giving you a complete menu that will cook up in 30 minutes or less. This weekend, skip the meat and poultry and try grilling seafood like salmon or shrimp:

Main Dish: Giada’s Grilled Salmon With Citrus Salsa Verde
Side Dish: Lemon-Parsley Asparagus
Dessert: Strawberry Shortcakes
Drink: Mama’s Little Helper

Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.


Off the Beaten Aisle: Pepitas

by in Recipes, June 23rd, 2011

grilled flank steak
Plenty of people have a tough time taking pumpkin seeds seriously.

Fair enough. Americans unfamiliar with (or lacking a taste for) Hispanic foods generally only encounter them in the glop you scrape out of jack-o’-lanterns.

But roasted, hulled pumpkin seeds (properly known as pepitas) are a delicious, nutty backbone of many Mexican dishes and well worth getting to know.

And thanks to the popularity of Hispanic foods, they are easy to find. Trader Joe’s alone sells several varieties — raw, roasted, salted and plain, among others.

Pepitas resemble long, narrow teardrops and are greenish in color (because their hard, white hulls have been removed). Don’t buy regular “snacking” pumpkin seeds still in their hulls.

Get the recipe for Grilled Flank Steak With Pepita-Cilantro Sauce »

Recipe of the Day: A Blueberry Crumble the Whole Family Will Love

by in Recipes, June 23rd, 2011

blueberry crumble with a cornmeal topping
Celebrate summer this weekend with an easy blueberry crumble from Food Network Magazine that only takes 15 minutes to prep. Toss fresh blueberries with sugar, almonds, flour and lemon juice in a bowl and crumble a mixture of cornmeal and brown sugar on top. Baked in the oven for 45 minutes, it comes out bubbly and golden brown.

Take it one step further: Let it sit 10 minutes and then add a dollop of whipped cream or a scoop of vanilla ice cream.

Get the recipe: Blueberry Crumble With Cornmeal-Almond Topping

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

Summer Fest: Grilled Eggplant Recipes

by in In Season, Recipes, June 22nd, 2011

grilled eggplant and goat cheese salad
summer festWe’re teaming up with food and garden bloggers to host Summer Fest 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today, we’re exploring eggplant.

A quick search on the Internet for eggplant recipes will quickly result in one Parmigiana recipe after another. While I can’t help but love that fried, cheesy dish — especially Alex Guarnaschelli’s version — there are numerous recipes that feature this purple, pear-shaped berry in lighter ways, especially on the grill, which will keep your kitchen cool during the summer months.

Read on for grilled eggplant recipes »

Recipe of the Day: Ina’s Lemon Pasta With Roasted Shrimp

by in Recipes, June 22nd, 2011

lemon pasta with roasted shrimp
Ina’s Lemon Pasta With Roasted Shrimp is one of the most elegant-looking dishes you’ll ever make, and it’s also one of the easiest, on the table in just 30 minutes.  While you’re waiting for the water to boil, toss shrimp in a good olive oil, season with salt and black pepper and roast them until they’re pink. When the angel hair pasta is cooked to al dente, quickly toss it with butter, lemon zest, olive oil and the shrimp.

Editor’s Note: While some people leave shrimp tails on, guests will be grateful if you do the work ahead of time, keeping their hands clean.

Get the recipe: Lemon Pasta With Roasted Shrimp

Browse more of Food Network’s pasta recipes.

Alex Eats: Cheesy Biscuits

by in Recipes, June 21st, 2011

cheesy biscuits
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.

You know how a recipe can be sentimental because you remember the first time you made it or the first time you ate the result? This recipe was one of the very first things I ever made in a professional kitchen, but before I was making it, I was eating the results hot every day out of the oven. While working at Larry Forgione’s An American Place, the biscuits would come out of the convection oven in the back of the kitchen just a few minutes before dinner service.

What is it about the smell of baked goods that turns us into homing pigeons? It was like I could sense they were ready all the way over in the pantry area where I was preparing salads. I would sneak to the back and standing in front of the warmth of the oven, break the biscuit in half and drop a little pat of butter inside.

Get Alex’s recipe for these cheesy biscuits »

Recipe of the Day: Tyler’s Ultimate Jerk Chicken

by in Recipes, June 21st, 2011

jerk chicken
Jerk is a style of cooking that originated from Jamaica, where meats like chicken and pork are seasoned with a very hot spice mixture of allspice, Scotch bonnet peppers, cinnamon, garlic, salt and more. Here, Tyler Florence takes his grilled chicken to the next level by making a chile-spiked marinade.

Start prepping for this meal Saturday and finish it off on a lazy Sunday.

Get the recipe: Ultimate Jerk Chicken

Browse more of Food Network’s grilled chicken recipes.

Meatless Monday: An Introduction

by in Recipes, June 20th, 2011

spaghetti with olives and bread crumbs
There’s an easy way to make weekly strides toward better health while still enjoying delicious dishes. Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. “Since its start in 2003, the campaign has spread to hundreds of schools, restaurants, workplaces and universities in more than a dozen countries,” shares Chris Elam, program director for Meatless Monday.

According to the Meatless Monday website, “Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.”

Get the recipes after the jump »