2 New Ways to Wrap and Roll Chicken

by in Recipes, Shows, August 13th, 2016

Prosciutto-Wrapped Chicken BreastSlicing 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.

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Chefs’ Picks: Seafood Shacks

by in Restaurants, August 13th, 2016

Lobster Roll
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.

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What Do I Do with Zucchini and Summer Squash?

by in In Season, 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?

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Sweet & Savory Ways to Eat (and Drink!) Watermelon

by in Recipes, August 12th, 2016

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

Trisha’s 10 Best Desserts for the End of Summer

by in Food Network Chef, Recipes, August 12th, 2016

Lemon Meringue PieAs both an award-winning singer and the host of Trisha’s Southern Kitchen, Trisha Yearwood wows us with her delicious down-home cooking and bubbly personality. Since nothing says Southern comforts quite like sweet-tooth-satisfying desserts, go ahead and end the summer on a decadent note with these must-try recipes. Read more

A Bone-Broth Ice Pop to Satisfy Your Cravings for Ice and Meat

by in News, August 12th, 2016

At what point does a trend hit its limits? That meaty question may be worthy of consideration in light of this: Springbone Kitchen, a new New York City health-food restaurant specializing in “artisan bone broth,” is now selling a bone-broth ice pop.

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What to Watch: Patricia Heaton’s Cast Reunion Fiesta, and a Salute to Firefighters on Guy’s Grocery Games

by in Shows, August 12th, 2016

Bacon quesoFood is even better when it’s shared with family and friends, so tune in this weekend for crowd-pleasing recipe ideas and entertaining tips. First up on Saturday, Ree Drummond’s whipping up fried chicken sandwiches, blondies and snack mix for the crew working hard on her mercantile store. Next, the cast of The Kitchen is making all things wrapped and rolled, including burritos and spring rolls, and they’ll even give a tutorial on mastering the art of wrapping gifts. After that, Chef Alex Guarnaschelli stops by Valerie Bertinelli’s house for a Little Italy-inspired feast, complete with sausage and pepper sliders and homemade cannoli. Last, Patricia Heaton is throwing a reunion fiesta for the cast of Mom’s Night Out with festive eats, including bacon queso, homemade churros and smoky margaritas.

Then on Sunday, Giada De Laurentiis is spending time with her sister, and they recall fond memories of their brother Dino, who passed away. In his honor they cook a feast of his favorites, including cheesy mashed potatoes and pork chops with an Italian twist. Then, things are heating up in Flavortown Market as four firefighters give their all to smoke the competition and take home $20,000. Next, Chopped is back with an all-American challenge, where the chef contestants will have to incorporate hot dogs into each round. After that, average joes take on professional chefs in the ultimate culinary test of skill. Can the pros take the heat, or will they crumble under the stress of having to cook with muffins?

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Spike It: Bourbon-Glazed Peaches with Mascarpone Cream

by in Recipes, August 11th, 2016

Bourbon-Glazed Peaches with Mascarpone CreamIt’s peach season!

My hands are waaaay up, if you’re not aware. This is the best part of summer (minus the rosé, maybe?), and I wait all year to have a REALLY GOOD peach. Sometimes I’m lucky and get a handful of fabulous ones. But most of them are so-so. Only once a summer do I get one so excellent that I actually remember it and crave it for another 365 days. Dreamy!

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5 Cantaloupe Pairings to Test Out Immediately

by in Recipes, August 11th, 2016

Here at Food Network, it’s hard for us to understand why cantaloupe is routinely passed over in favor of other fruits. We think it might have something to do with cottage cheese, the traditional pairing and designated dish for dieters. Like a boring date that’s dragged on for too long, cantaloupe needs to cut the cord and move on — especially given the range of superior suitors. Cured meat, ice cream … you get the picture. With its tender, pastel-orange flesh, this seasonal melon is truly the produce section’s darling, offering the kind of versatility that many other fruits lack. In the United States, the best cantaloupes can be found from June until August, so take advantage of this fleeting crop while summer’s still in full swing. Here are five delicious pairing ideas that will give this warm-weather fruit the refresh it needs.

Cantaloupe + Cucumber

Cantaloupe and cucumber engage in a delicious summer romance in Alex Guarnaschelli’s bright and refreshing soup, where diced cucumber provides a cool, crunchy bite in each spoonful of smooth blended melon. For a heartier take on this fresh summer pairing, try Food Network Magazine’s Glazed Hens with Cucumber-Cantaloupe Salad.

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The Best Fresh Tomato Recipes You Need to Make, Like, Right Now

by in Recipes, August 11th, 2016

Tomato and Watermelon SaladThe flavorless tomato wannabes that usually inhabit the produce section have gone into hiding, and plump and juicy in-season beauties have taken their place — at least for the time being. Now, and we really mean right now, is the time to bring fresh, super-sweet tomatoes into your kitchen, and these are the best recipes for you to make with tomatoes.

Combine ruby-red tomatoes with another in-season gem, watermelon, for Alex Guarnaschelli’s Tomato and Watermelon Salad. Each bite of the sweet, balanced salad comes with a surge of juicy refreshment.

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