by Nora Horvath in Recipes, August 22nd, 2016
by Julia Caroline Smith in Shows, August 22nd, 2016
If your usual salad routine has you feeling uninspired (and maybe a little bored), look no further for a craveable solution: pizza. Yes, that’s right. Salad meets pizza. In this Tricolor Salad Pizza recipe from Food Network Magazine (pictured above), Ellie Krieger tops a cheesy crust with classic salad fixings, like greens and tomatoes, for a lightened-up dish that has all the gooey indulgence of a takeout pie, plus some welcome fresh additions. She starts with store-bought pizza dough, on which she melts a trio of cheeses: mozzarella, Parmesan and ricotta. She then mixes peppery arugula, crisp endive and juicy grape tomatoes with balsamic vinegar for a colorful, healthful topping.
Get the recipe: Tricolor Salad Pizzas from Food Network Magazine
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.
by Nora Horvath in Community, August 21st, 2016
America’s most-talented young cooks are here for the first-ever season of Food Network Star Kids, and we’ve got the sneak peek you’ve been looking for.
by Lauren Piro in Recipes, August 21st, 2016
It’s just as easy to make a fresh pasta sauce as it is to boil water, thanks to the one-pot method in this week’s Most Popular Pin of the Week. All the ingredients for a simple tomato sauce — think garlic, fresh basil and chopped tomatoes — are cooked at the same time and in the same pot as dried pasta and water, allowing the flavors to blend seamlessly and quickly. The water acts as both a cooking liquid for the noodles and the base of the sauce, while the addition of nutty Parmesan cheese at the end of cooking helps thicken the mix. Bonus: This fuss-free dinner is ready to eat in only 20 minutes.
For more hearty recipe ideas, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the recipe: One-Pot Spaghetti with Fresh Tomato Sauce
by Erin Hartigan in Restaurants, August 20th, 2016
This adorable party centerpiece has been making waves (har, har) with beach fans and dessert lovers alike this summer. It was our most popular pin back in July, and 10 million of you watched when we showed you how to make it on Facebook — and then you showed us your own inspired renditions! Read more
by Maria Russo in Recipes, Shows, August 20th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
On beautiful summer days, chefs are just as likely as hoi polloi to hover over the backyard grill. But many go beyond basic burgers and dogs, upping the fire-licked ante with pizza, fruit and more.
by Allison Milam in Recipes, August 20th, 2016
Moist, sweet and ideal for morning treats and after-dinner snacks alike, banana bread is a back-pocket staple that delivers tried-and-true results every time. But when you’ve just about had your fill of the classic version you know and love, and want something a little different, look no further than these transformed banana breads from The Kitchen. On this morning’s new episode, the co-hosts shared two new takes on the traditional banana bread, and both recipes are easy to make and full of craveable flavors.
by Nora Horvath in Food Network Chef, Recipes, August 19th, 2016
You may live for the obligatory scoop of ice cream that sits beside your warm slice of pie, but why let your ice-cold dose of satisfaction stop there? These beautiful frozen pies often start in the oven (or don’t go in it at all), but they reach peak refreshment in the freezer.
It’s no wonder why this summery dessert is one of Ina Garten’s all-time favorites. With a creamy, limey filling and a super-simple, press-in graham cracker crust (the only part that requires baking, mind you), Ina’s Frozen Key Lime Pie becomes a true summer sensation once it freezes for several hours or overnight.
by T.K. Brady in Recipes, August 19th, 2016
Valerie Bertinelli, actress and host of Valerie’s Home Cooking, is a pro entertainer who loves to cook contemporary versions of classic recipes for family and friends. At her home in California, she’s able to grill outside nearly year-round, which has allowed her to perfect a lineup of fresh and seasonal sides, including the top picks below, to star at any alfresco meal.
Orzo Salad with Grape Tomatoes and Radishes (pictured above)
Valerie keeps her take on herbed pasta salad light and fresh by skipping a heavy mayo-based dressing and opting for a mustard-lemon dressing.
by Nora Horvath in Shows, August 19th, 2016
As you wind down during the dog days of August, save yourself a step and stop cooking your summer corn. You’ll notice that crisp raw corn kernels taste sweeter than boiled or grilled corn. Raw corn is perfect for salads, salsas and topping pizzas. Read on for four raw corn recipes you’ll want to make before summer’s over.
Get set for a weekend of kid-focused cooking and over-the-top competition on Food Network. On The Pioneer Woman on Saturday, Ree Drummond and her husband are heading out for the evening, so Ree’s prepping dinner for her kids at home. She’ll offer make-your-own Caesar salad kits and deconstructed mixed-berry shortcakes. Then, school’s back in session on The Kitchen, where the hosts will give tips on how to turn kids’ lunchbox foods into crafts, and Justin Warner will demonstrate some easy food-based science projects. Next, two kid chefs from Kids Baking Championship are stopping by Valerie Bertinelli’s house for lunch, where she’s serving up tasty bites like grilled Italian panini and soft pretzels with a chocolate-hazelnut dip.
On Sunday, jet off to Milan with Giada De Laurentiis on Giada in Italy as she reminisces about the life of her grandfather with her great-aunt Raffy as they prepare Raffy’s favorite dish, Ziti Stufati. Later, on Guy’s Grocery Games, chefs from around the world are spicing things up in Flavortown Market as they bring the heat and compete to make the best fiery dish for Guy Fieri and the judges. After that, the contestants on Chopped are competing in a chili cook-off where they’ll have to incorporate the classic American dish into each round. Then, on an all-new Cooks vs. Cons, pros and amateurs will be put to the test in two back-to-back kitchen challenges.