by Maria Russo in Recipes, Shows, September 3rd, 2016
by Nora Horvath in Food Network Chef, Recipes, September 2nd, 2016
Bright, light and full of bold flavor, traditional pesto is a hallmark of the summer season, mainly thanks to the vibrant fresh basil that gives the sauce its famed green hue. But believe it or not, pesto doesn’t have to be all about the basil. In fact, you can make this standard puree with nearly any greens you happen to have on hand.
On this morning’s all-new episode of The Kitchen, the co-hosts checked off items from their summer bucket list and introduced simple ways to savor the tastes of the season, including a five-minute Non-Basil Pesto recipe. It’s easily customizable to whatever greens are available, and it yields craveable results every time. Geoffrey Zakarian starts with a flavorful blend of bold garlic and walnuts for subtle crunch then looks to the greens. He chooses a mix of arugula, kale and mint, but he also suggests fresh herbs and spinach, among other picks. Whirl them in the food processor with the garlic and nuts, then boost the richness by adding Parmesan and a hefty glug of olive oil for smoothness. Perhaps best of all is that this mixture keeps well in the fridge or freezer, so you can hang onto it for later.
by Nora Horvath in Shows, September 2nd, 2016
Labor Day has a way of sneaking up. One day it’s the 4th of July, and then, all of a sudden, it’s Labor Day weekend and you’re faced with prepping for the last cookout of the summer. Thanks to Rachael Ray’s 30-minute meals, it’s incredibly easy to whip up a crowd-pleasing spread at the last minute, just in time for this weekend’s get-togethers and backyard bashes. Break out the grill one last time and celebrate the unofficial end of summer with these top-rated appetizers, mains and sweet bites.
Southwest Turkey Burgers (pictured above)
With over 200 fan reviews and a 5-star rating, these turkey burgers surely give the usual beef burgers a run for the spotlight. Rachael mixes bell peppers, spicy serranos and hot pepper sauce into the ground turkey meat for bold flavor in each bite.
by Allison Milam in Holidays, Recipes, September 2nd, 2016
Gear up for a weekend of parties and intense competition on Food Network. It all starts with a joint birthday bash on The Pioneer Woman: Ree Drummond’s cooking up festive eats, including Spicy Pulled Pork Sliders and a three-layer confetti cake. Next, Trisha Yearwood is inviting her friends over for a girls-only barbecue. She’s whipping up barbecue pork ribs, her creamy Potato Salad and Butterscotch Pie for dessert. After, Valerie Bertinelli’s throwing one final summer soiree with an all-grilled menu that includes salmon burgers, sweet potato wedges, and even grilled pound cake with peaches. On Smollett Eats, brothers Jake and Jojo and sisters Jurnee and Jazz are going head-to-head when they take over rival food trucks to see who can draw a bigger crowd.
Then on Sunday, Giada De Laurentiis is taking a boat trip with family, and she’s packed a light picnic spread complete with kale salsa verde bruschetta and a white bean and bitter greens salad. Next, Bobby Flay is transforming his barbecue leftovers into brunch with simple takes on pulled pork corn chip pie and smoky home fries with burnt ends. Later, tune in for the second installment of Guy’s Superstar Grocery Games, in which the seven remaining chefs will have to make a gourmet dish using ingredients selected from the Food Pyramid. After that, The Great Food Truck Race is taking the contestants to a local strawberry farm, where the families will have to make both sweet and savory dishes incorporating the berries. Finish off the evening with Cooks vs. Cons. Each professional and amateur will have to impress the judges with a dish that incorporates salad dressing.
by Sara Levine in Holidays, Recipes, September 1st, 2016
If you’ve ever decked yourself out in an all-white outfit in October in a defiant act of who-ever-decided-I-couldn’t-anyway, then you aren’t alone. Though fashion worshipers may call wearing white after Labor Day an extreme and unforgivable faux pas (because how dare you), it’s one of those rules that either you follow or you don’t. Around here, we have our own issues when it comes to accepting that (sigh) summer is over and we have to move on with our lives. Though foods don’t necessarily fade out of style, they do fall out of season. There are a slew of foods that are on the summer-only list, though no food police is ever going to come after you if you eat them in another season. These are the dishes you should cook outdoors before Labor Day comes and goes (and they look mighty fine next to a pair of white jeans, might we add).
Once you put your rickety charcoal grill into storage, your chances of chowing down on a hot dog nosedive. That’s because hot dogs just taste better when they’re all juicy and char-marked — especially when you toast the buns on the grill too. Fire up the grill one last time for Bobby Flay’s Grilled Link Hot Dogs with Homemade Pickle Relish (pictured above) before you put your hot-dog-eating pursuits on hold until next year.
by Amy Reiter in News, September 1st, 2016
Some of our favorite summer desserts are red, white and blue. They’re the perfect combination of patriotism and seasonality: We usher in the season on Memorial Day, with fresh strawberries, raspberries and blueberries shining in flag cakes, cobblers and crisps, then pull out all the stops with patriotic treats come the 4th of July. Give the red, white and blue dessert palette a last hurrah this Labor Day weekend with these festive, simple sweets. They’ll send summer off with a proper salute. Read more
by Allison Milam in Holidays, Recipes, September 1st, 2016
Addicted to coffee? Unable to raise even one eyelid in the a.m. — let alone lift your head off the pillow (mmmm … nice, soft pillow) — without a few sips from your mug, or to get through your afternoon meetings without a quick hit of espresso? Don’t blame yourself. Blame your genes.
by Foodlets in Family, Recipes, September 1st, 2016
The days that can entail plans for a picnic are numbered, and Labor Day might be your last opportunity for a true eat-outside affair this year. End the summer season the right way with our tips for how to plan the perfect picnic, plus our full lineup of picnic-perfect recipes.
If you haven’t gone for one of our brand-new Brick-Pressed Sandwiches just yet, what are you waiting for? The impressively jam-packed sandwiches, like this Italian Combo and Broccoli Rabe Pressed Hero number (pictured above), rely on the force of gravity, which helps load as many ingredients as humanly possible into one sandwich — and they might just be the feed-a-crowd element your picnics have been missing.
by Maria Russo in Shows, August 31st, 2016
With new routines moving at full tilt, somehow the first weeks of school suddenly feel busier than the rest of the year. These five quick weeknight meals will ease you into the transition and, with any luck, provide a few leftovers to pack into lunches the next day too.
Skillet Chicken and Ravioli
I love hearty recipes like this one, which combines two kid-friendly favorites in one easy dish. Want to save even more time? Dice up a rotisserie chicken instead of cooking the chicken yourself.
by Food Network Kitchen in How-to, Shows, August 31st, 2016
On the set of Camp Cutthroat 2: Alton’s Revenge, the sabotage situation proved to be a mixed bag for judge Antonia Lofaso. While she did find herself stuck in Alton Brown‘s Big Foot, a boot that she shared with the host, she won the opportunity to better her challenge fate after she bested the host in an impromptu rock-paper-scissors face-off. It was up to her to decide which animal-inspired cutting tool he would work with to prep a chopped salad, and ultimately she gave him the cat-claw gloves; the host saddled her with the bird beak. And almost immediately she realized the severity of the eviliciousness before her.
By Angela Carlos
This week on Chopped Teen Tournament, we saw four young cooks compete for the chance to move on to the grand finale. You could feel the pressure rising as they used their experiences, both inside and outside the kitchen, to inspire their dishes. In Round 1, it wasn’t immediately clear what the teenage cooks were going to come up with using saucisson en croute (a fancy pig in a blanket), quinoa, white harissa and seaweed salad, but they figured it out, and Lyanna and Thomas even received a special nod from the judges for their restaurant-quality plating styles.
Quinoa has become increasingly popular over the last few years, but that doesn’t mean it’s the easiest food to cook. As we saw, not all of the competitors were able to cook their quinoa to the judges’ satisfaction. Like rice, quinoa requires some know-how if you want to achieve that tender, fluffy (not mushy) texture.
Here’s how to cook quinoa