by FN Dish Editor in Recipes, July 28th, 2011
by Cameron Curtis in In Season, July 27th, 2011
Keep the rolling pin in the cabinet: Alton’s simple shortcakes are made by dropping large spoonfulls of dough onto a baking sheet. After they’re done baking, sweet whipped cream is nestled between the crumbly shortcakes and served with summer berries like raspberries, blueberries and blackberries.
Get the recipe: Alton’s Shortcake Recipe
Browse more of Food Network’s summer dessert recipes.
by FN Dish Editor in Recipes, July 27th, 2011
It doesn’t get more local than your own backyard. If you’re lucky enough to have a garden (or in my case, have parents who do), you can have a garden-to-table dinner whenever your veggies are in season. This past weekend, the yellow summer squash were the perfect size for picking.
Since yellow summer squash has a soft rind, you only need to scrub it under water before cooking. It can be baked into casseroles, like Paula’s Summer Squash Casserole, thinly sliced and sprinkled with cheese, like a Summer Squash and Potato Gratin or sliced into spaghetti, like Tyler’s Spaghetti with Summer Squash, Tomatoes and Grilled Shrimp. But when it’s so incredibly fresh like this, I think just a little salt, pepper and olive oil are all that’s needed before thick slices of the squash get thrown on the grill.
by Alex Guarnaschelli in Recipes, July 26th, 2011
Food Network Magazine turns a drab dog into a flavorful frank by wrapping it in bacon and flash-frying it until the bacon is crisp.
Need more topping ideas? Go beyond ketchup and mustard with these International Hot Dog recipes.
Get the recipe: Bacon-Wrapped Splitters
Browse more of Food Network’s hot dog recipes.
by FN Dish Editor in Recipes, July 26th, 2011
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.
It’s hard to beat the taste of corn bought from a roadside stand — just driving past a cornfield makes my mouth water. I imagine taking the corn off the grill and watching the butter melt over the kernels — the salt, the first bite. Nothing beats it. Here are some of my favorite tips for purchasing and preparing corn:
1. I always pick corn where the husk clings tightly to the cob; they are the most freshly picked. Similarly, I avoid buying cleaned corn wrapped in plastic or trimmed on both ends for “easier” eating. They tend to be dry and less fresh. The more “whole” you buy your vegetables, the better.
Find out how to grill corn after the jump »
by FN Dish Editor in Events, News, July 25th, 2011
With just five simple ingredients, most of which are probably in your pantry, Ina’s mustard-soy sauce marinade dresses up fresh salmon fillets in this simple seafood supper that’s ready in a flash.
Entertain like a pro and serve this dish with Tyler’s Heirloom Tomato Chow-Chow and Grilled Tropical Fruit for dessert.
Get the recipe: Asian Grilled Salmon
Browse more of Food Network’s healthy grilling recipes.
by Maria Russo in Recipes, July 25th, 2011
Bobby Flay has been cast to play a fictional version of himself in the final season of the HBO series Entourage. The character Ari Gold will discover his wife is dating the chef. In real life, Bobby is married to actress Stephanie March, but the TV show will portray him as a bachelor. Fans who prefer the nonfiction version of chef Flay can find him offering barbecue and grilling tips at Guild Hall in East Hampton, N.Y., on July 31 at 11am. The event is part of the hall’s series Stirring the Pot: Conversations With Culinary Celebrities.
Iron Chef Marc Forgione, with the help of other chefs, will host his first fundraising dinner this November for Feeding America, a Chicago-based nonprofit with a network of 200 food banks. “Charity is an extension of what we do,” said Forgione, as he took a break from taping Iron Chef episodes. “I don’t even have to think twice about it.”
by FN Dish Editor in Recipes, July 25th, 2011
Porcinis, creminis and portobellos, oh my! With some 5000 species of mushrooms — not all edible — growing in the United States alone, it is no wonder these meaty and robust veggies have become such a staple of our diets. The recipes below suggest new and inventive ways to cook with mushrooms, while celebrating their classic earthy flavors and textures. Don’t forget that to avoid mushy mushrooms, it’s best to just wipe them with a damp towel to clean; soaking them in water will cause these porous varieties to absorb moisture and become soft when cooked.
Go meatless tonight and enjoy Food Network’s Grilled Portobello Burger With Onion Jam (pictured above). This classic vegetarian alternative to traditional beef burgers features grilled portobello mushrooms topped with a sweet and tangy red onion jam, fresh lettuce and a spoonful of spicy horseradish-yogurt sauce.
Browse more mushroom recipes »
by Food Network Magazine in Recipes, July 22nd, 2011
The ultimate backyard picnic treat, Tyler’s barbecued chicken is juicy and full of flavor. He takes thighs and legs that are still connected and slathers them with a homemade sauce flavored with bacon, brown sugar, molasses, thyme, garlic and onion.
Serve this with Bobby’s Creamy Cole Slaw to make it a complete meal.
Get the recipe: Tyler’s Barbecued Chicken
Browse more of Food Network’s grilled chicken recipes.
Every month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create new recipes made with common supermarket products like pretzels and ice cream cones.
There are numerous brands of root beer available to consumers, and no one recipe is the same. Ingredients like allspice, birch bark, vanilla bean and licorice give this classic drink a unique taste that pairs so well with vanilla ice cream. This month, Claudia Sidoti and Dave Mechlowicz are tackling and transforming the sweet, carbonated soda pop into a cake and grown-up root beer float.
Recipe: Root Beer Bundt Cake (pictured above)
Claudia says: “I love root beer in just about every form. It tastes great with chocolate!”