Nutritional yeast is a source of great mystery for most people. Isn’t yeast what makes bread rise? And beer ferment? Yes, but nutritional yeast is quite different. It’s non-active yeast that has been grown (u...
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 roundup of stress-free summer favorites and this weekend, dinner will feature easy-to-prepare turkey burgers.
As juicy as beef patties, but leaner and milder in flavor, turkey burgers are an ideal canvas to showcase any number of flavors and textures. Before grilling, add to ground turkey a selection of sauces, fresh vegetables, herbs and spices to flavor the burger and ensure its moistness, and top with soft cheeses, crisp greens, mayonnaise, mustard and more to complete it. Check out Food Network’s top five turkey burger recipes, each with a different tasty twist and all go-to main dishes for your weekend cookout spread.
5. Perfect Turkey Burgers – Food Network Magazine’s mushroom-laced burgers are topped with smooth avocado slices and built atop toasted English muffins.
4. Stuffed Turkey Burgers – Inside Ellie’s moist turkey patties is a combination of creamy mozzarella cheese and roasted red peppers.
Craving more zzzz’s? Some of the things you eat and drink can help you get more rest, others can work against you.
What You Eat
- Going to bed hungry is a big no-no for rela...
Every year when summer rolls around, I find myself on the hunt for a fresh, seasonal potluck dish. The requirements for the winning dish are that it needs to travel well, taste good whether warm or at room temperature and must not require immediate refrigeration upon arrival at said potluck destination.
Several years ago, I made many batches of a barley salad that included chunks of feta cheese and chopped cucumber. Through summer 2010, I fixated on a dish of made from chickpeas marinated in a vinaigrette made from olive oil, lemon juice and minced rosemary. Last summer, I opted for halved grape tomatoes, red onion and basil dressed lightly with olive oil, red wine vinegar, salt and pepper.
Each of these salads did an excellent job throughout their particular season, but by the time the cooler weather rolled around, I was ready for something more autumnal.
Happily, I think I stumbled across this summer’s salad just this last weekend, and with the hot weather we’ve been having, its arrival couldn’t be timelier. It’s Rachael Ray’s recipe for Tuscan Pesto-Dressed Penne With Crispy Kale. It’s light and tastes terrific freshly made or after a night in the fridge (I’ve tried it both ways and it’s a winner). The next time you have a summer potluck to attend, stir up this Weekender.
Huffington Post: Cochon 555, the Olympics of pork, may not be a part of the 2012 London Olympic Games, but the competition is high and its mission is worthy.
The Washington Post: Michelle Obama just released her first book, American Grown: The Story of the White House Kitchen Garden and Gardens Across America. In it, you’ll find support for her fight against childhood obesity, as well as gardening advice and recipes developed by White House chefs.
NY Times: Zagat will become an integral part of Google Plus Local, which debuted Wednesday.
Bohemian.com: Chia seeds are the newest and greatest superfood — they amp up nutrition and add a chewy texture.
Mashable: Can’t go a meal without snapping a quick pic? These tips will help you capture the most mouthwatering and impressive shots.
Let’s face it: No matter how many times we take to the barbecue every season, we still find ourselves second-guessing the perfect temperature for hamburgers, wondering how to create those perfect grill marks on steak and looking for ways to reinvent classic macaroni and potato salads. Well, Food Network has the ultimate cheat sheet for you this summer season.
Experts from our very own Food Network Kitchens will come together to address these perennial grilling problems on Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.
From dry chicken to tips for cooking food over direct and indirect heat, our experts from Food Network Kitchen will be offering helpful solutions and delicious recipes to take you beyond Labor Day.
Do you have a question you need answered? Head to Food Network’s Facebook page this Saturday from 12 pm to 12:30 pm EST.
The FDA categorizes sprouts as a potentially hazardous food, which means they can carry illness-causing food bugs. Does this mean you should steer clear of them? Not necessarily.
Raw sprouts like alfalfa, clover, radish, onion...