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 week, FN Dish is giving you a menu that is stress-free and delicious.
This weekend, skip the takeout and try making pizza on the grill.
Top a crispy grilled crust with fresh mozzarella and charred onions, tomatoes, mushrooms and fennel. Plus, step-by-step instructions for the perfect grilled crust. Get the recipe: Grilled Everything Pizza
Cupcake Wars judge Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. She joins us on the FN Dish each week to recap all the sweet details of the competition from her seat at the judges’ table. Here’s what she had to say about this week’s episode.
Who knew that baseball and cupcakes could go well together? This week’s Dodgers-themed Cupcake Wars was one of our most exciting, bringing out the competitive side in all our bakers. From Erik’s pan-fried churro cupcake to Vista’s cotton-candy buttercream, Florian and I were amazed at our bakers’ cutting-edge, creative ideas. Therese pulled out all the stops, too, with her churro-hot dog creation — risky, but unfortunately not tasty.
It’s red, but it isn’t red hot. And that’s why it’s the sort of curry the average American is going to love.
I’m talking about red curry paste, one of a literal rainbow of intensely flavorful Southeast Asian seasonings.
To be clear, curry pastes are not the same as the curry powders most people know, though they do share some ingredients.
Curry pastes — which are used in Thai, Indonesian, Malaysian and Indian cooking — combine dry spices with ground fresh herbs and roots, garlic, chilies and other ingredients to form thick pastes.
These pastes often are classified by color. Green curry paste, for example, is a fiery Thai blend that combines green chilies, lemon grass, garlic, shrimp paste and kaffir lime leaves. It’s usually blended with coconut milk to season beef, pork and chicken.
Keep the rolling pin in the cabinet: Alton’s simple shortcakes are made by dropping large spoonfulls of dough onto a baking sheet. After they’re done baking, sweet whipped cream is nestled between the crumbly shortcakes and served with summer berries like raspberries, blueberries and blackberries.
It doesn’t get more local than your own backyard. If you’re lucky enough to have a garden (or in my case, have parents who do), you can have a garden-to-table dinner whenever your veggies are in season. This past weekend, the yellow summer squash were the perfect size for picking.
Since yellow summer squash has a soft rind, you only need to scrub it under water before cooking. It can be baked into casseroles, like Paula’s Summer Squash Casserole, thinly sliced and sprinkled with cheese, like a Summer Squash and Potato Gratin or sliced into spaghetti, like Tyler’s Spaghetti with Summer Squash, Tomatoes and Grilled Shrimp. But when it’s so incredibly fresh like this, I think just a little salt, pepper and olive oil are all that’s needed before thick slices of the squash get thrown on the grill.
Every 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.
It’s hard to beat the taste of corn bought from a roadside stand — just driving past a cornfield makes my mouth water. I imagine taking the corn off the grill and watching the butter melt over the kernels — the salt, the first bite. Nothing beats it. Here are some of my favorite tips for purchasing and preparing corn:
1. I always pick corn where the husk clings tightly to the cob; they are the most freshly picked. Similarly, I avoid buying cleaned corn wrapped in plastic or trimmed on both ends for “easier” eating. They tend to be dry and less fresh. The more “whole” you buy your vegetables, the better.