All Posts In Recipes

How to Use Berbere — Off the Beaten Aisle

by in How-to, Recipes, August 19th, 2011

chicken burgers with berbere
Imagine the best Southern barbecue — cooked up in northern Africa.

That’s what this week’s ingredient — the Ethiopian seasoning blend known as berbere — tastes like. And it’s as good as it sounds.

Berbere is the flavor backbone of Ethiopian cooking, a cuisine built around heavily seasoned meats and stews served with a spongy flatbread called injera.

Berbere ties all of that together, doing duty as a dry rub for meats, a seasoning for stews, lentils and grains — even as a tableside condiment.

As with so many traditional seasoning blends, what goes into berbere can vary by region, town and by house.

But most versions begin with a base of ground chiles, ginger, fenugreek, cumin, cloves, coriander, cardamom, black pepper and salt.

Incorporate berbere into chicken burgers »

Southwest Turkey Burgers — Weekend Cookout

by in Recipes, August 19th, 2011

rachael ray southwest turkey burger recipe
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 is stress-free and this weekend dinner will be on the table in under 30 minutes.

Rachael sure loves burgers and in this version, she uses ground turkey seasoned with jalapeno peppers, cumin, cayenne, garlic and shallots. You won’t miss the beef — these juicy burgers are topped with turkey bacon and sliced pepper jack cheese.

Main Dish: Rachael’s Southwest Turkey Burgers
Side Dish: Fresh Corn Salad
Dessert: Bittersweet Double Chocolate Coconut S’mores
Drink: Ina’s Pink Lemonade

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



Cool-Down Cooking: Mint

by in In Season, Recipes, August 18th, 2011

mint limeade
I know I love the cooling effect that a midsummer Mojito has on my system, but I didn’t realize that mint in general is a great antidote to hot weather. It makes sense, considering how popular mint tea is in arid countries like Egypt and Morocco. I’m not sure I’ll be drinking hot mint tea anytime soon, but I’ll definitely be adding this soothing herb to my summer fare.

In the morning I’ll use it in Food Network Magazine’s Mint Limeade (pictured above). For a post-work treat I’ll toss it into a bourbon-spiked Mint Julep.  While I normally think of basil when I think of pesto, Giada’s Pea and Mint Pesto Crostini is an inspired take on the classic. For a completely no-cook appetizer, Paula’s Watermelon Salad With Mint Leaves is the best bet. It’s simply dressed in olive oil and red wine vinegar, then sprinkled with feta cheese and mint.

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Grilled Rhubarb Brown Betty — Recipe of the Day

by in Recipes, August 18th, 2011

grilled rhubarb brown betty recipe
A brown Betty is a dessert that dates back to Colonial times and is made from fruit and sweetened crumbs. Here, panko is combined with brown sugar, cinnamon, allspice and ginger.

Get the recipe: Grilled Rhubarb Brown Betty

Browse more of Food Network’s dessert recipes for summer.

Southwest Corn Recipes — Summer Fest

by in In Season, Recipes, August 17th, 2011

southwest corn recipes
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome 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. So far, we’ve delved into cherries and cucumbers. This week we’re getting creative with corn.

If you’ve been counting down all season long for sweet, crisp corn, the wait is finally over. Whether you roast corn on the stove or set it to sizzling on the grill, you can make juicy kernels the star of main dishes with a Southwestern flair.

Try Guy’s hearty Roasted Corn Quesadillas, bursting with corn, jalapenos, red onions, bell peppers and black beans for an easy weeknight meal. Add some chicken to the mix and you’ve got Robin’s Chicken Tostada With Corn, Pickled Jalapenos and Black Beans. Her cilantro-lime vinaigrette makes this Southwestern main the life of the party.

More corn recipes from family and friends »

Shrimp Po’ Bubba’s — Recipe of the Day

by in Recipes, August 17th, 2011

shrimp po boy recipe
Paula’s Uncle Bubba serves his classic deep-fried shrimp po’ boy, a traditional submarine sandwich from Louisiana, on a toasted hoagie roll with tartar sauce. If you want to feel like you’re in New Orleans, ask your family if they’d like their sandwich fully “dressed,” which means adding lettuce, tomato and mayo (in this case tartar sauce).

Get the recipe: Shrimp Po’ Bubba’s

Browse more of Food Network’s sandwich recipes for breakfast, lunch or dinner.


Grilled Banana Splits — Recipe of the Day

by in Recipes, August 16th, 2011

grilled banana split
You won’t even need a bowl for this on-the-grill version of the classic banana split. It’s brushed with butter and sugar, smothered in melted chocolate and topped with ice cream, whipped cream and, of course, a cherry.

Get the recipe: Grilled Banana Splits

Browse more of Food Network’s dessert recipes for summer.

Giada’s Peach and Strawberry Crumble — Recipe of the Day

by in Recipes, August 15th, 2011

strawberry crumble

Juicy bites of ripe peaches and strawberries are tossed in brown sugar and topped with a sweet and buttery crust of oats, almonds and cinnamon. Lemon juice brings out all the flavors in the fruit and the brown sugar will thicken up, creating a sauce for the fruit mixture.

Giada’s tip: Peel the peaches for a smooth texture on all the fruit.

Get the recipe: Peach and Strawberry Crumble

Browse more of Food Network’s dessert recipes for summer.

How To Eat on the Road

by in How-to, Recipes, August 12th, 2011

Can you make it off your block before a little voice in the backseat proclaims “I’m starvingggg” or begs “Are we there yet?” If not, it’s a good idea to be prepared for hours-long road trips with plenty of snacks, drinks and eats to avoid stopping at every questionable road-side convenience store along interstate. While royal-blue gas station slushies and their pre-packaged, deep-fried side dishes are sweet and unquestionably delicious, homemade snacks are worlds healthier and cheaper. As you squeeze in that last summer trip and prepare for the Labor Day weekend, use our recipes below to make go-to snacks everyone in the car will enjoy.

There’s no denying that potato chips are a classic road-trip pick; they’re easy to eat, pleasing to everyone’s taste buds and available at every rest stop. However, they’re often laden with fat and covered in sodium. Our Curry Potato Chips (pictured above) from Food Network Magazine are baked, not fried, and dusted with warm curry powder. Pack these in plastic baggies to easily dole them out to the back seat crew.

More fun to-go snack recipes »

Recipe of the Day: Chocolate Covered Peanut Butter Pie

by in Recipes, August 12th, 2011

chocolate covered peanut butter pie
This post is dedicated to our fellow food blogger Jennifer Perillo, of In Jennie’s Kitchen. Her husband died suddenly and Jennie’s request of the world was to make a peanut butter pie to give to someone you love. Peanut Butter Pie was Mikey’s favorite and in his honor, Food Network is sharing one of our favorite recipes with you.

There’s something about peanut butter pie that puts a smile on everyone’s face — a chocolate wafer crust is the foundation for a silky-smooth peanut butter filling. So wrap up the week on a sweet note: with family and friends and Emeril’s irresistible pie, slathered in chocolate to make it extra special.

Get the recipe: Chocolate Covered Peanut Butter Pie

Browse more of Food Network’s peanut butter recipes.

More peanut butter pies from our friends »