All Posts In Recipes

Recipe of the Day: Alton’s Molasses-and-Coffee Pork Chops

by in Recipes, June 8th, 2011

molasses and coffee pork chops
Alton Brown’s lip-smacking marinade of molasses, apple cider vinegar and dijon mustard will have your family begging for these thick-cut pork chops all summer long. If you don’t have a grill, use a grill pan — over medium-high heat, these pork chops will cook up in less than 10 minutes.

Editor’s tip: Make the marinade the night before — the longer the pork is submerged in it, the more flavorful it will be.

Get the recipe: Alton’s Molasses-and-Coffee Pork Chops

Browse more of Food Network’s pork recipes and head over to Grilling Central for all your BBQ needs.


Recipe of the Day: Chicken Salad Pita With Baba Ghanoush

by in Recipes, June 7th, 2011

chicken salad pita with baba ghanoush

Leftover grilled chicken and store-bought baba ghanoush is used to make this flavorful Mediterranean-style sandwich in a flash. What’s baba ghanoush you say? It’s a savory salad made with grilled eggplant, garlic, tahini and other seasonings. Even though this is a sandwich, the combination of chicken, eggplant, cucumbers, tomatoes and pita bread make for a filling meal either for lunch or dinner.

Editor’s note: If your supermarket doesn’t carry pre-made baba ghanoush, try an olive tapenade spread or watch Alton Brown make it and try his recipe.

Get the recipe: Chicken Salad Pita With Baba Ghanoush

Browse more of Food Network’s chicken recipes.

Three Ways to Use: Ice Cream Cones

by in Recipes, June 6th, 2011

banana cream pie
Every month, Food Network Magazine puts three chefs from Food Network Kitchens to the test: create three new recipes made with common supermarket products like pretzels and frozen curly fries.

Have leftover or cracked ice cream cones? This month, Ashley Archer, Jay Brooks and Bob Hoebee are tackling and transforming the cone-shaped pastry into pies, crumbles and more. All of the recipes below use sugar cones, which are crunchy and have a sweet brown sugar flavor.

Recipe: Banana Cream Pie (pictured above)
Ashley says: “This crust is a great use for cracked or broken ice cream cones!”

The remaining two recipes, plus vote for your favorite »

Recipe of the Day: Chipotle Corn Burger

by in Recipes, June 6th, 2011

chipotle corn burger
Move over ketchup, mustard and pickles — your burger is taking a trip to the Southwest and it’s coming back with a makeover. Juicy burgers are grilled to perfection and topped off with a corn salsa mixed with bell peppers, lemon juice and olive oil and a chipotle-spiked mayo that adds an unmistakable sweet and smoky burst of flavor.

Get the recipe: Chipotle Corn Burger

Get more of Food Network’s burger recipes from Grilling Central.

Build Me Up Bruschetta

by in Recipes, June 3rd, 2011

Pronounced “broo-sketta” by the nanas and papas in Italy, bruschetta is simply a piece of bread, lightly grilled and topped with any assortment of ingredients. Though fresh tomatoes, garlic and basil may be a classic combination of bruschetta flavors, the possibilities for toppings are endless and best inspired by some of your favorite dishes. The bruschetta recipes below celebrate classic sweet and savory pairings and boast welcomed lightness and freshness in traditional two-bite appetizers.

Put your garden veggies to good use this summer by cooking up Food2’s recipe for Zucchini and Pine Nut Bruschetta.  Overflowing with fresh eggplant, tomatoes, zucchini and garlic, these crispy toasts are dotted with crunchy pine nuts and rich kalamata olives. Make extra of this savory topping to serve alongside grilled swordfish or broiled tilapia.

Food Network Magazine’s recipe for Shallot-Bresaola Bruschetta (pictured above) combines effortlessly the classic flavors of salty cured beef and tangy marinated shallots. Serve these hearty rounds as a light lunch with soup or salad or before dinner as a meaty starter.

Read more

Off the Beaten Aisle: Marcona Almonds

by in Recipes, June 2nd, 2011

tomato sweet potato soup
Five years can make a world of difference for an almond.

That’s about how long it took for Spain’s addictively good marcona almond to go from obscure gourmet goodie to a Trader Joe’s staple with serious culinary cred.

Why do you care? Because marconas are not your average almond. These wide, teardrop-shaped treats are the filet mignon of the nut world.

Almost literally.

The flavor and texture of marcona almonds are entirely different than the more common California almond. A higher fat content helps explain the textural difference – tender-crunchy and moist.

As for flavor, think uber-savory and steak-like. And it doesn’t hurt that they typically are prepared by being fried in olive oil, then sprinkled with salt.

Once only a limited import, marcona almonds now are widely available, often sold near the cheese, olives and other so-called gourmet items.

Find out what you can make with marcona almonds »

Recipe of the Day: Giada’s Chicken or Steak With Balsamic BBQ Sauce

by in Recipes, June 2nd, 2011

chicken with balsamic bbq sauce
If you’ve never made your own BBQ sauce before, you’re in for a treat. Here, Giada puts her Italian spin on a classic sauce by adding balsamic vinegar to the mixture, which adds a tangy layer of flavor.  Even better, it comes together in just 20 minutes. Keep this recipe handy all summer — it’s great on both chicken and steak.

Get the recipe: Giada’s Chicken or Steak With Balsamic BBQ Sauce

Get more of Food Network’s grilling recipes.

Spring Fling: Strawberries

by in In Season, Recipes, June 1st, 2011

strawberries

We’re teaming up with food and garden bloggers to host Spring Fling 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. Recently, we dove into the world of rhubarb and artichokes — today, we’re exploring strawberries.

Strawberries are the season’s eye catching bounty that so many people wait for — they’re juicy, flavorful and can be eaten plain, roasted, grilled and more. When buying, choose brightly colored, plump berries that still have their green caps attached. Do not wash them until ready to use them, and store (preferably in a single layer on a paper towel) in a moisture-proof container in the refrigerator for two to three days.

While strawberries vary in size, if you see European Alpine strawberries, which are much smaller than American and Chilean varieties, don’t hesitate to pick them up. They are exquisitely sweet and are considered by many to be the “queen of strawberries.”

This week, we’re going beyond chocolate-covered strawberries and strawberry shortcake with these five new recipes for spring and summer:

Breakfast: Giada’s Strawberry Strata

Lunch: Rachael’s Romaine Hearts with Strawberry Balsamic Vinaigrette

Browse our dinner, dessert and drink picks after the jump »

Recipe of the Day: Guy’s Cuban Pork Chops With Mojo

by in Recipes, June 1st, 2011

cuban pork chops with mojo
Impress the family tonight with Guy’s Latin-inspired pork chops with a spicy rub and citrus marinade. While the total time of this recipe says it takes “1 hour 45 minutes” to make, don’t fret. The pork chops will marinate in the refrigerator for an hour, leaving you time to help the kids with their homework or to make a refreshing side salad like this Avocado Salad With Tomatoes, Lime, and Toasted Cumin Vinaigrette.

Get the recipe: Guy’s Cuban Pork Chops With Mojo

Browse more of Food Network’s pork recipes.

Recipe of the Day: Turkey-Avocado Clubs

by in Recipes, May 31st, 2011

turkey avocado club sandwiches

After all the BBQ parties, salads and juicy burgers, try something a bit lighter for lunch today. Send the entire family off to work or school with this savory sandwich made with turkey, avocado and whole-grain bread. Mayo is swapped out for a lighter, healthier condiment with nonfat, plain Greek yogurt for a protein and fiber-packed meal.

Get the recipe: Turkey-Avocado Clubs

Browse more of Food Network’s quick and easy recipes.