by Maria Russo in Recipes, June 24th, 2011
by FN Dish Editor in Recipes, June 24th, 2011
You’ve likely had them scrambled, over easy, poached, fried and sunny side up. But have you ever had Eggs in Purgatory? How about mixed with spaghetti or cooked inside a bell pepper? Check out our straightforward and creative egg recipes below and embrace the endless possibilities that lie within these thin white shells.
Food Network Magazine’s deceptively simple recipe for Eggs in Purgatory (pictured above) takes just minutes to cook and only requires three ingredients: pasta sauce (store bought is a-ok!), Parmesan cheese and eggs. To make this indulgent breakfast a substantial lunch option, slide the saucy eggs onto thick-cut toasted ciabatta bread and top with more grated Parmesan.
Celebrate everything you love about omelets without the hassle of flipping them by making Food.com’s recipe for Eggs in Bell Peppers. Just pour whisked eggs into boiled peppers, top with vegetables and bake until the peppers are softened and the eggs are firm.
Find more egg recipes after the jump »
by FN Dish Editor in Shows, June 23rd, 2011
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that will cook up in 30 minutes or less. This weekend, skip the meat and poultry and try grilling seafood like salmon or shrimp:
Main Dish: Giada’s Grilled Salmon With Citrus Salsa Verde
Side Dish: Lemon-Parsley Asparagus
Dessert: Strawberry Shortcakes
Drink: Mama’s Little Helper
Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.
by Rob Bleifer in Food Network Chef, June 23rd, 2011
The seventh season of Food Network Star is in full swing and the writers on the Star blog are dishing. This week, Melissa d’Arabian shares insights for the finalists, including great advice like having a few dessert recipes up your sleeve. If you missed last week’s episode, catch up with this recap or watch the latest exit interview.
Watch an all-new episode: Sunday, June 26 at 9 p.m. Eastern/ 8 p.m. Central
by J.M. Hirsch in Recipes, June 23rd, 2011
I suspect, like most of us, a day off is rarely a day away from food or cooking. This was the exact case for me when a day off last week turned into a crazy barbecuing day.
I was offered the opportunity to do a pig roast on a “competition-style” pit. Of course, I jumped at the opportunity. The other players involved included my in-laws, who are far removed from the world of food. Since they weren’t enthused at the thought of the work involved in breaking down a whole hog, we decided to BBQ six full-sized pork butts.
by FN Dish Editor in Recipes, June 23rd, 2011
Plenty of people have a tough time taking pumpkin seeds seriously.
Fair enough. Americans unfamiliar with (or lacking a taste for) Hispanic foods generally only encounter them in the glop you scrape out of jack-o’-lanterns.
But roasted, hulled pumpkin seeds (properly known as pepitas) are a delicious, nutty backbone of many Mexican dishes and well worth getting to know.
And thanks to the popularity of Hispanic foods, they are easy to find. Trader Joe’s alone sells several varieties — raw, roasted, salted and plain, among others.
Pepitas resemble long, narrow teardrops and are greenish in color (because their hard, white hulls have been removed). Don’t buy regular “snacking” pumpkin seeds still in their hulls.
Get the recipe for Grilled Flank Steak With Pepita-Cilantro Sauce »
by Sarah De Heer in In Season, Recipes, June 22nd, 2011
Celebrate summer this weekend with an easy blueberry crumble from Food Network Magazine that only takes 15 minutes to prep. Toss fresh blueberries with sugar, almonds, flour and lemon juice in a bowl and crumble a mixture of cornmeal and brown sugar on top. Baked in the oven for 45 minutes, it comes out bubbly and golden brown.
Take it one step further: Let it sit 10 minutes and then add a dollop of whipped cream or a scoop of vanilla ice cream.
Get the recipe: Blueberry Crumble With Cornmeal-Almond Topping
Browse more of Food Network’s dessert recipes in Grilling Central.
by Candace Nelson in Shows, June 22nd, 2011
We’re teaming up with food and garden bloggers to host Summer Fest 2011, 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 eggplant.
A quick search on the Internet for eggplant recipes will quickly result in one Parmigiana recipe after another. While I can’t help but love that fried, cheesy dish — especially Alex Guarnaschelli’s version — there are numerous recipes that feature this purple, pear-shaped berry in lighter ways, especially on the grill, which will keep your kitchen cool during the summer months.
Read on for grilled eggplant recipes »
by FN Dish Editor in Recipes, June 22nd, 2011
Cupcake Wars judge Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. She joins us on the FN Dish each week to recap all the sweet details of the competition from her seat at the judges’ table. Here’s what she had to say about this week’s episode.
I can’t think of anything more exotic than the flavors of India. It’s not every day that those flavors make their way into a classic American dessert, the cupcake. With such inspired ingredients as mango chutney, coriander and curry, Florian and my taste buds were doing a Bollywood dance all day long.
Continue reading Candace’s recap after the jump »
Ina’s Lemon Pasta With Roasted Shrimp is one of the most elegant-looking dishes you’ll ever make, and it’s also one of the easiest, on the table in just 30 minutes. While you’re waiting for the water to boil, toss shrimp in a good olive oil, season with salt and black pepper and roast them until they’re pink. When the angel hair pasta is cooked to al dente, quickly toss it with butter, lemon zest, olive oil and the shrimp.
Editor’s Note: While some people leave shrimp tails on, guests will be grateful if you do the work ahead of time, keeping their hands clean.
Get the recipe: Lemon Pasta With Roasted Shrimp
Browse more of Food Network’s pasta recipes.