by Allison Milam in Recipes, August 14th, 2016
by Lauren Piro in Family, August 14th, 2016
Odds are, you believe a burger is not nearly complete without a good slice of dill pickle, or you just can’t help but devour pickle spears straight from the jar, one by one until they disappear. Hey, maybe you’re even one of those people who slather their pickles in peanut butter (yes, that’s a thing). Not only does the practice of real-deal pickling extend summer produce longer, but submerging veggies in a saltwater or vinegar-based brine imparts a distinctively tangy and addictive flavor. And there’s so much more to the world of pickling than cucumbers. In fact, the practice of pickling can extend to all kinds of summer produce.
If you always have a jar of pickled jalapenos on hand for topping chili, tacos, sandwiches and more, then perhaps you should try your hand at making your own Easy Pickled Jalapenos (pictured above). While the store-bought variety are often limp and soft, these pickled peppers retain their crispness, since the hot brine is poured over them, rather than the jalapenos being boiled in it.
by Nora Horvath in Community, August 14th, 2016
If you’ve ever envied the perfectly portioned-out rows of Tupperware meals you spot on Pinterest, we understand. Meal-prepping (a timeless tradition and yet somehow also a totally new internet phenomenon) can make your week go more smoothly and help you stick to eating healthy. But if you don’t already do it, getting started can be daunting. Here’s some advice to get going — just in time for the onset of the busy school year.
by Julia Caroline Smith in Food Network Chef, August 14th, 2016
The key to this week’s Most Popular Pin of the Week is a standout mojo sauce, a spicy and tangy mix commonly made with vinegar, oranges, garlic and olive oil; Tyler Florence uses it to marinate the flank steak in this top-rated recipe. After grilling the meat until it’s tender and juicy, Tyler stacks slices of the beef on warmed corn tortillas with classic taco fixings, including lettuce and Jack cheese, plus an easy pico de gallo for a simple, crowd-pleasing dish.
For more easy dinner inspiration, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the recipe: Tacos Carne Asada
by Elizabeth Brownfield in Recipes, August 13th, 2016
Are you ready for another week of shocking reveals on Cooks vs. Cons? To get you ready for the next showdown, Geoffrey Zakarian is taking over Food Network’s Snapchat Discover page. Starting at 6 a.m., you can get exclusive backstage access to everything Cooks vs. Cons — but for only 24 hours.
by Lauren Piro in In Season, Recipes, August 13th, 2016
Improve on the already-delicious flavor of fresh summer fruit with these five boozy recipes.
Your grandma’s retro melon-ball salad this ain’t. Think of our Boozy Minted Melon Balls (pictured above) more like an unblended melon mojito. Break out that melon baller and use it to scoop out dainty globes of watermelon and cantaloupe. Then douse them with a mixture of white rum, lime juice and honey, toss with fresh mint leaves, and give the flavors a few hours to marry. Serve the fruit in clear glasses or goblets to show off all the pretty colors. Read more
by Maria Russo in Recipes, Shows, August 13th, 2016
We’re just gonna say it: Fall is on the way, people. And it’s not that we don’t love fall — there are few among us who don’t applaud the return of pumpkin season. But we just want to make sure you enjoy as much of summer’s bounty as you can. Make these vibrant recipes before it’s too late to get the really good stuff.
Heirloom Tomato Pie (above)
The colorful tomatoes that fill farm stands are truly one of summer’s greatest gifts. Enjoy their beauty and wonderful, sweet flavor by making heirlooms the star of a savory pie from Food Network Magazine.
by Sara Ventiera in Restaurants, August 13th, 2016
Slicing and stacking is well and good, of course, but today’s episode of The Kitchen put the spotlight on wrapping and rolling, showcasing all the ways to deliver bold boosts of flavor in easy-to-eat packages. Both Geoffrey Zakarian and Jeff Mauro delivered new ideas for transforming chicken with the help of a wrap, GZ going the elegant dinner route and Jeff opting for a next-level sandwich. Read on below to get their recipes.
Prosciutto-Wrapped Chicken Breast (pictured above)
Not only does GZ cover his lean chicken breasts in a snug overcoat of prosciutto, but he also packs flavor inside the meat. He carves a pocket in the chicken and fills it with a Mediterranean-inspired mixture of creamy ricotta cheese, sun-dried tomatoes and fragrant sage. After searing the chicken on the stove, Geoffrey moves it to the oven to finish cooking, and what results is a just-crispy-enough exterior of prosciutto and a tender inside featuring juicy chicken and rich, melty ricotta. The finish is all about the lemony butter sauce, laced with sweet shallots and salty capers.
by Katie Workman in In Season, Recipes, August 12th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Seafood and summer go together like shrimp and Old Bay. And the pros know that consuming this seasonal staple in a simple beachside hut, preferably with a salty ocean breeze swirling through, makes the experience all the more enjoyable. From Brooklyn to Malibu, we’ve got the skinny on chefs’ favorite seafood shacks across the country.
by Elizabeth Brownfield in Recipes, August 12th, 2016
These aren’t necessarily unfamiliar vegetables that you don’t know how to prepare, like kohlrabi or rutabagas … but summer squash arrive in full force, bursting from the garden by the dozen, heaped in piles at the farmers market, heavy in your CSA box at the end of the summer. How to use it all and not feel the repetition of only a few dishes?
Watermelon is one of the all-time-greatest simple pleasures of summer. Slice the always-refreshing, cheerfully pink fruit up into wedges at a family picnic and no doubt you’ll see everyone from toddlers to Grandpa gleefully gobbling it down, paying no worry to the juice dripping down to their elbows. But there are so many delicious ways to enjoy this sweet fruit. Try these eight creative spins on watermelon — both sweet and savory — before the sun sets on watermelon season.
It takes just six ingredients and 10 minutes of legwork to blend up these sweet-and-spicy Watermelon, Chili and Basil Ice Pops (pictured above). Combining the melon with fiery red Thai chiles and the licorice flavor of Thai basil is what gives them the unique flavor you can’t buy at a store. Read more