These flavored waters are healthier than sugared-up sodas, iced teas and lemonades — but a whole lot more exciting than plain old H20. Infused with fresh fruits, vegetables and herbs, they’re everything you never knew you a wanted in a g...
Summer’s heating up, and we’ve got plenty of frozen treats to cool you down. But here’s something unexpected to store in the freezer alongside your ice pops and ice cream sandwiches: 11 ingredients that freeze beautifully in ice cube trays. Those tiny compartments are perfect for preserving leftover condiments or the last few glugs of a bottle of wine. And when it’s just too hot to sizzle bacon in a skillet to render its fat or to roast garlic in the oven, you’ll be glad you’ve got those flavorful goods chilling out in the freezer. Read more
Along with longer days and warmer nights, late spring and early summer ushers in an abundance of ultra-fresh produce. From tart rhubarb and sweet strawberries to colorful squash and bell peppers, there’s no shortage of fruits and vegetables during these warm months, and one of the best, most-versatile items to enjoy is a bright, ripe tomato. Simple pastas and salads are classic picks for putting the tomato to work, but these juicy bites can go beyond the basics as well, as The Kitchen co-hosts showed off this morning with their takes on stuffed tomatoes. Read on below to get 15 ideas and recipes for taking tomatoes to the next level, and learn how to celebrate these beauties all summer long.
1. Perhaps the most-traditional use for tomatoes, a pasta-ready sauce is a must-have in every recipe arsenal. Master Alton’s Tomato Sauce recipe this summer, and keep coming back to it when you need a satisfying meal. He starts off by baking the tomatoes to add a subtle sweetness to the sauce, then processes them through a food mill to achieve a smooth texture.
2. Just like pasta sauce, salsa is also a no-fail way to put tomatoes to work. Instead of picking up jarred salsa, try Marcela’s speedy homemade version instead. Her Roasted Tomato Salsa is made with just a handful of ingredients, and it features a single serrano chile, which offers manageable heat.
3. Whether you need a last-minute potluck addition or an elegant appetizer, The Pioneer Woman’s party-perfect Bruschetta (pictured above) is a timeless favorite, made with colorful grape tomatoes and a splash of balsamic.
Summer is a perfect time to experiment with one of the best flavor boosters beyond the spice rack: fire.
Grills, of course, are great for burgers, chicken and hot dogs. But hot grates also bring out something special in fruits and vegetables, lendi...
October may seem far away to you — but not to the editors at Food Network Magazine. They’re on a mission to find out how America does Halloween. In the last poll, you voted on your preferred sweets. Now it’s time to share your two cents on trick-or-treating and answer more candy questions, including one about your favorite retro candy.
Blueberries are the Disney version of summer fruit, round and gentle like a bouncing sing-along ball. They bring to mind fingers stained purple-blue, fruity tarts, pies and cobblers, and warm, fresh-from-the-oven muffins. I love eating them fresh out of hand as a snack, with creamy, healthful yogurt to start my day — or perhaps topped indulgently with freshly whipped cream to end it! Blueberries are good and good for you, a veritable summer delight. Read more
If You Were a Doughnut: Run, doughnut walk, to check out these photos of people who look like doughnuts. St. Louis photographer Brandon Voges teamed up with ad agency The Marlin Network and local doughnut shop Strange Donuts to produce a series of images and a video, for the National Restaurant Association’s annual food show, in which people appear alongside their morning-pastry doppelgangers. There’s a freckle-faced woman who resembles a white-frosted pastry with red sprinkles on top, a hip lady whose spiky white Mohawk look has a lot in common with a cruller, and craggy-faced smoker “Debbie Diner,” whose pastry double looks like it’s lived nearly as tough a life as she. Be warned, though: After looking at this series, you many never again look at strawberry filling the same. [Behance]
A Jolt in the Java Aisle: Your morning caffeine habit is getting pricier. J.M. Smucker Co., the company behind a host of coffee brands, including Folgers, Dunkin’ Donuts and Café Bustelo, said Tuesday it would hoist the cost of its coffees for consumers by 9 percent, on average, in response to a drought that has affected the supply of Brazil’s Arabica coffee beans. According to The Wall Street Journal, the company is the first major coffee maker to boost prices in about three years, and it’s not yet clear whether other java roasters, like Starbucks and Maxwell House-maker Kraft, will follow suit. Brazilian coffee crops have recovered to a large degree, but that good news probably won’t be reflected on your supermarket receipts for at least a few months. [Wall Street Journal]
This weekend, catch a sneak preview of Rachael Ray‘s new show hitting Food Network this fall, The Big Tip with Rachael Ray. In this brand-new series, Rachael will travel to one town each episode and meet three incredibly hardworking people who have been serving as waiters and waitresses for years. Each of these deserving individuals will receive a life-changing tip — but only one of them will receive the big tip.
Catch the premiere Sunday, June 8 at 10|9c.
My love for ice cream runs deep. In fact, it runs almost as deep as my love for cookbooks. Ice cream is ideal because it’s a perfect dessert all on its own, loaded up with toppings or used as a building block to make a treat that’s even more delicious. It’s this last use of ice cream that makes the new cookbook, Jeni’s Splendid Ice Cream Desserts by Jeni Britton Bauer so wonderful.
If you’re a home cook and you’re a little intimidated by the idea of making ice cream from scratch, Jeni has you covered. Most of her recipes skip the use of eggs in the base, which means no tricky tempering of egg yolks is required to get rich, creamy, decadent results. And the flavors are so fun. The book gives you a selection of flavors to try at home; it has everything from a basic Sweet Cream Ice Cream to a summertime classic like Cream Biscuits with Peach Jam Ice Cream, to flavors a bit more bold, like Cumin and Honey Butterscotch Ice Cream.
Jeni’s Splendid Ice Cream Desserts doesn’t stop at ice cream, though. In fact, frozen favorites are just the beginning in this book. The title offers a wide range of dishes you can make, each with ice cream as its shining star. Readers will find recipes for cocktails, cakes, cobblers, biscuits, beignets and more. There’s even a section featuring all the ways in which you can dress the components of the book (ice cream, sauces and topping “gravels”) up into craving-inducing sundaes.