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.
I love plums. I am always impressed with their sweet flesh and slightly tangy skin. However, I am also often disappointed with their texture — sometimes pasty, mealy and overly firm. Here is my solution: I buy under-ripe plums and toss thin slices with roasted beets or cherry tomatoes. I appreciate the almost green, tangy flavor the plums have. When I find riper, but firmer plums, I enjoy a recipe like the one below. The vinegar adds a surprising brightness to the flavor.
Get the recipe for Cinnamon-Ginger Plums »
With the help of a store-bought rotisserie chicken, these enchiladas come together in under 30 minutes.
Get the recipe: Chicken-and-Cheese Enchiladas
Browse more of Food Network’s kid-friendly recipes.
The second season of The Great Food Truck Race hit the road with eight new food trucks and a grand prize of $100,000. Each truck will try to pull out all their tricks to stay in the game but, ultimately, one truck must go each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week, Seabirds Food Truck couldn’t keep up with the crowds and found it difficult to adjust to Tyler’s costly speed-bump.
Read our exclusive interview »
More than 1,500 Food Network Facebook fans responded when we asked: “If you could go back in time, what childhood snack would you eat?” The answers were all over the map, with lots of comments for Mom’s (and Grandma’s) home cooking, but a few nostalgia-inducing picks came out on top.
The overwhelming choice: anything with peanut butter. Nothing screams childhood more than ants on a log, a combination of celery, peanut butter and raisins. Another popular favorite, peanut butter and marshmallow fluff sandwiches. Whether you called them “fluffernutters” or something entirely different, they still hold a place dear to your hearts.
MoonPies came in a close second, with Twinkies and Jell-O Pudding Pops holding a close third. Sugary treats like S’mores, Dunkaroos and Hostess Chocodiles (Twinkies covered in chocolate) were often listed, as well.
A surprise snack that many Southern fans can’t get enough of is a cold Coca-Cola in a glass bottle with salted peanuts inside. Fried bologna sandwiches and homemade Rice Krispies also make you melt, but not as much as a pure peanut butter and sugar rush.
What are your favorite childhood snacks?
The ultimate finger food, nachos can be topped with just about anything and are a go-to crowd-pleaser. Food Network’s veggie-friendly nachos are inspired by classic Greek flavors and use heart-healthy pita chips instead of traditional tortillas. Top these with kalamata olives, fresh tomatoes and cucumbers, tangy feta cheese and a yogurt-based tzatziki sauce. Add a 10-minute Greek Salad and Green Herb Hummus to complete your meatless Mediterranean menu this Labor Day.
Get the recipe: Greek Nachos
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
Let’s face it: The last thing you should be doing this Labor Day weekend is cooking up a storm in your kitchen. You should utilize recipes that produce a lot of flavor in a small amount of time. These 10 recipes are quick and easy and include options for appetizers, sides, mains and sweet desserts.
The Perfect Lemonade
Food Network Magazine’s Pineapple Salsa
Rachael’s Macho Gazpacho
Recipes for easy sides, mains and desserts »
Duff Goldman will appear with his band, Sand Ox, at the Wing Festival in Buffalo New York Saturday, September 3. The event marks the Buffalo Wing Festival’s 10th birthday celebration. Duff and members of his band will serve as judges in the birthday cake decorating competition. Visit the festival website for details on submitting a cake entry.
Iron Chef Jose Garces will be cooking at the 26th annual Kennett Square Mushroom Festival in Pennsylvania on September 10, with a book signing to follow. Chef Garces is the author of Latin Evolution, which features the flavors and cooking styles of Spain and Latin America.
Find out what Bobby and Alton are up to »
Want to know what Food Network fans were cooking in August? From Guacamole to French Toast and sweet Buttercream Frosting, here are the top 10 recipes of the month:
10. Quick Vanilla Buttercream Frosting
9. Paula’s Beef Stroganoff
7. Bobby’s Fish Tacos
6. Giada’s Chicken Piccata
The top five recipes of August »
Labor Day weekend marks the unofficial end of summer, and after a long three-month vacation, kids will be heading back to school in just days. Savor these last homework and activity-free days with friends and family, and prepare quick and easy, in-season recipes that can be made in minutes.
Leave it to 30-minute mogul Rachael Ray to concoct an impressive and flavorful burger in just a half hour. Her BBQ Chicken Burgers With Slaw (pictured above) from Food Network are packed with tangy barbecue flavors, including Worcestershire and hot sauces, garlic and grill seasoning. Topped with a mayo-free cabbage slaw, these burgers are not only filling, but healthful as well.
More quick and easy Labor Day recipes »
Tomatoes are reaching their peak in several parts of the country, and the fall harvest is on the horizon: The ocean is offering a bounty of catches. September is one of the most abundant months for vittles, and the festival offerings that follow reflect that.
Louisiana Shrimp & Petroleum Festival, Morgan City, La., Sept. 1-5: This 76th annual Labor Day weekend gathering celebrates industries crucial to the Bayou State’s economy and the individuals who work in the shrimping and oil businesses. Aside from tons of shrimp, Cajun classics like jambalaya and fried alligator will be on the menu. Carnival rides, arts and crafts, a car show and live music round out what is one of the most unique food festivals in the country.
Shrimp and grits, cranberries and more »