Recipe of the Day: Giada’s Grilled Vegetables

by in Recipes, July 19th, 2011

grilled vegetable recipe
There’s something here for everyone with Giada’s garden-fresh side dish of grilled peppers, squash, zucchini, eggplant, mushrooms, asparagus and green onions. After the vegetables have been taken off the grill, drizzle a dressing of olive oil, balsamic vinegar, garlic, fresh parsley, basil and rosemary over the top. Whether you’re serving this for dinner or entertaining a party over the weekend, this dish can be served room temperature — leaving you plenty of time to mingle with friends and family.

Make it a complete meal by serving these veggies with Tyler’s Tuna Burgers With Carrot-Ginger Sauce.

Get the recipe: Grilled Vegetables

Browse more of Food Network’s summer side dish recipes.

POLL: Jyll, Wolfgang Puck and a Dish Called Risotto

by in Shows, July 18th, 2011

jyll everman
When Wolfgang Puck escorted Jyll to the kitchen to show her how to properly make risotto during last night’s episode of Food Network Star, were you shocked?

Related: Penny for Your Thoughts

FN Fan Bites: The Neelys Toast New York, Melissa Goes Meatless and Paula’s Presidential Menu

by in Food Network Chef, July 18th, 2011

pat and gina neely
Pat and Gina Neely will take the stage at the New York State Fair Sunday, September 4 to demonstrate their barbequing skills and emcee the Best Burger Contest hosted by the New York Beef Industry Council. The Neelys have been busy lately, having opened their first New York City restaurant, Neely’s Barbeque Parlor, last week. View the red carpet photos of the grand opening.

Find out what Melissa and Paula are up to »

Meatless Monday: Zucchini Recipes

by in Recipes, July 18th, 2011

capellini with zucchini
Whether you’ve got an abundance of zucchini from your CSA or it’s just one of your summer favorites, here are three ways to incorporate zucchini into your meatless meal tonight.

Start with Bobby’s Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano. Zucchini sliced lengthwise grills up beautifully. Just toss with some Romano cheese, crunchy pine nuts and tangy vinaigrette to create a grill-master side dish.

Read more

Recipe of the Day: Bobby’s Spice-Rubbed Chicken Breast Tacos

by in Recipes, July 18th, 2011

bobby flay's chicken taco recipe
These aren’t your average chicken tacos — Bobby’s sweet and spicy version is filled with grilled poblanos, barbecued onions and fresh coleslaw. Lean chicken breasts are seasoned with some of his favorites: ancho chili powder, cinnamon, cumin and light brown sugar.

Editor’s Note: If you’re looking to cut down the prep time to make this a weeknight meal, try the following:

1. Buy packaged cabbage-mix that has already been shredded.
2. If you don’t have time to make Bobby’s delicious Fire Roasted Green Chile Guacamole, substitute it with your favorite salsa, especially a tomatillo-based salsa.

Get the recipe: Spice-Rubbed Chicken Breast Tacos With Grilled Poblanos, BBQ Onions and Coleslaw

Browse more of Food Network’s grilled chicken recipes.

What to Watch: Amusement Park Eats, Food Network Star and Heat Seekers

by in Shows, July 15th, 2011

heat seekers
In between trips to the beach and grilling at the house, gather the family and check out the latest Food Network has to offer this weekend:

Amusement Park Eats
Get ready for the sweetest ride of your life as host George Duran discovers some of the tastiest treats that amusement parks have to offer.  These menus start at cotton candy and corn dogs, and move on to unusual and exotic dishes.
Tune in: Saturday, July 16 at 8:00 p.m. Eastern/ 7 p.m. Central

Food Network Star and a sneak peek after the jump »

Tomato, Tomahto

by in Recipes, July 15th, 2011

It’s that time of year again: Your green garden tomatoes have developed a warm, flushed color seemingly overnight and even the teeniest cherry and grape tomatoes have suddenly taken on a more plump and robust shape. Soon your garden — and the grocery store produce section — will be overflowing with the sweetest, freshest tomatoes of the year. Browse some of Food Network’s favorite tomato-centered recipes and take advantage of this in-season fruit (not vegetable!) while it lasts.

Food Network Magazine’s Heirloom Tomato Pie (pictured above) is baked atop a buttery, cheesy crust, filled with a savory tomato-onion-fresh herb filling and baked until golden brown. Serve this bright and colorful pie as a healthy brunch or light lunch option.

Browse more fresh tomato recipes »

Weekend Cookout: Hot Dogs from Around the World

by in Recipes, July 15th, 2011

international hot dogs
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 week, FN Dish is giving you a complete menu that is stress-free and will be table-side quickly.

This weekend, take a trip to Germany, Mexico, Spain and Greece without your passport. Food Network Magazine’s world-class hot dog recipes combine flavors like tzatziki and cucumbers, German mustard and pretzels, and chipotle mayonnaise with avocado for a twist on the American classic.

Main Dish: World-Class Hot Dog recipes (pictured above)

Quick sides and a dessert recipe after the jump »

This Week on Food Network’s Star Blog

by in Shows, July 14th, 2011

orchid
The seventh season of Food Network Star is in full swing and the writers on the Star blog are dishing. This week, fans said goodbye to a fan favorite and it got everyone talking — even Melissa d’Arabian. If you missed last week’s episode, catch up with this recap or watch the latest exit interview.

Watch an all-new episode: Sunday, July 17 at 9 p.m. Eastern/ 8 p.m. Central

Off the Beaten Aisle: Farro

by in Recipes, July 14th, 2011

warm farro salad with italian sausage
The trouble with so-called “ancient grains” is that though they recently have tickled the fancy of restaurant chefs, they remain way under the home cook’s radar.

It’s an experience thing. Or lack of. Most of us aren’t even sure how to cook amaranth, quinoa and spelt, never-mind know how to serve them.

Which is too bad. They can be a delicious, creative and usually inexpensive way of working whole grains into your cooking.

So let me help you over that first hurdle by introducing you to farro, which I consider the easiest to cook and most versatile of the ancient grains.

Find out what you can make with farro »