by Laura Loesch-Quintin in In Season, July 11th, 2012
by Katie Cavuto-Boyle, July 11th, 2012
We’re teaming up with food and garden bloggers to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today, we’re exploring cucumbers.
Farmers’ markets are bursting with water-filled, crunchy cucumbers, a refreshing relief amidst the rising summer heat. With numerous no-cook cucumber recipes, there’s every reason to stock up on the green-skinned fruit for salads, soups, dips and more. These simple and refreshing recipes will get you through the hottest days of summer — no grilling required.
Before you get chopping, be sure to choose firm cucumbers, avoiding soft or shriveled spots. Once you’re home, store them in the fridge for up to 10 days.
Salads are an easy and effortless way to let cucumbers shine. For a delightful mix of sweet and savory, try this Watermelon-Cucumber Salad (pictured above), which is topped with creamy crumbled goat cheese. Or try Ellie Krieger’s Cucumber Salad, a mix of cucumbers, red onion and dill.
Get more cucumber recipes from friends
by Gaby Dalkin in Entertaining, Recipes, July 10th, 2012
Nothing beats a bowl full of fresh strawberries in the summer! Sure, their sweet, sometimes tart flavor plucked from the pack and popped into your mouth is the perfect summer treat but they can be used in a variety of recipes and are oh-so-good for ...
by Maria Russo, July 10th, 2012
The beginning of summer means a few things, but maybe the most important is that it’s the beginning of backyard barbecues and potluck parties.
I’m sure quite a few of you are hosting parties this summer and even more of you are planning to attend some fun soirees like graduation parties, birthday parties and classic Sunday suppers. I don’t know about you, but I love showing up to a party with something delicious in hand. And that something delicious has to also be something that can handle a trip in the car to a friend’s house in the summer heat.
One of my go-to potluck style dishes is this Roasted Red Pepper Dip from Ellie Krieger. The original recipe calls for almonds, but I like to give it a nice salty kick and replace the almonds with feta. It gives the dip a smooth and creamy consistency, which makes it perfect for some serious pita chip dipping. Not to mention it’s easy to bring to a friend’s house, and I can promise that your friends will become addicted to this dip as I am — they’ll be begging you for the recipe.
by Toby Amidor, July 10th, 2012
Sabotage was the name of the game this week, as the final seven Food Network Star contenders attempted to dodge unexpected hurdles during their live cooking demos. These obstacles ranged from a messed-up microphone during Yvan’s performance and a...
by Laura Fenton in How-to, July 10th, 2012
Car trips are a fun way to spend time with your family, but with most rest stops fronting fast food joints, healthy eating can seem impossible. If you’re tired of continually saying NO to fast food—ease up, there are healthier choices you can ma...
by Simon Majumdar in Shows, July 9th, 2012
Quick: Name the messiest summer foods you can imagine. Did barbecue come to mind? Between their savory sauces and their often hand-held nature (drumsticks, ribs), grilled goodies can really do a number of your clothing. When it comes to barbecue stains, “Prevention is half the battle,” says Tre Mitchell Wright, expert at Whirlpool Institute of Fabric Science, who reminds us that even if you’re at a backyard barbecue, your pants are not a napkin. If you do end up with residual marks from either cooking or consuming barbecue, we’ve got you covered:
If you get charcoal dust on your clothing, always get rid of the charcoal residue while the stain is still dry. Do this by brushing it off or, in a situation where a whole bag of charcoal has exploded on you, you might even try using a vacuum. Tre says the next line of defense is to make a paste with a powder detergent and a little bit of water and apply it to the stain (a powder detergent is always a better bet for a particulate stain, which is a stain made up of tiny particles like charcoal). Work the paste into the stain and then launder the garment using the warmest water the garment can handle according to the care label. Check to make sure the stain has disappeared before drying.
by Robin Miller, July 9th, 2012
If I am ever asked to name my favorite cut of beef, my first answer will not be strip steak. I will probably offer up a beautifully marbled bone-in rib-eye as my cow part of preference.
I know that for many people in the United States, however, the strip steak, under its many different names, is the beef cut of choice, particularly when it comes to finding a perfect steak to place on the grill during the summer months.
Having seen the Iron Chef and his competitor turn their attention to strip steak, I am definitely willing to be convinced that I should give this popular cut another try.
What is strip steak?
A strip steak is a cut of beef taken from the short loin of the cow. This is at the top and the middle of the animal, before the rump. The short loin itself comprises two muscles: the tenderloin (from where you get filet mignon) and the top loin, which gives us the strip steak.
by Maria Russo in Recipes, July 9th, 2012
Mini Banana Muffins
I don’t know about you, but I cherish brown bananas. Not for my cereal. Not banana splits. Not even for smoothies. I weave the soft, sweet gems into the best banana muffins you’ve ever tasted.
If you buy bananas a lot, you’v...
by Silvana Nardone, July 8th, 2012
Similar to a calzone, sandwich pockets consist of a light, delicate dough that’s filled with any number of sweet or savory combinations and baked in the oven. Food Network Magazine’s Broccoli-Cheddar Pockets (pictured above) are an easy, cheesy dinner solution that can be made in just 35 minutes. To prepare, roll out store-bought bread dough, stuff with a vegetarian mixture of blanched broccoli, sour cream, shredded cheddar and chives, and then bake until the pastry is crispy and golden brown. Check out this step-by-step photo gallery to find out the best way to fold the dough and prevent ingredient leakage. These hand-held beauties are a sure-fire way to get picky eaters to enjoy veggies, so try experimenting with other good-for-you fillings.
When I transitioned my household to gluten free, a funny thing happened along the way. My gluten-intolerant son, Isaiah, had been the classic white foods eater—pasta, pizza, potatoes, pie. You name it, the only food he would eat on his plate was w...