by J.M. Hirsch in Recipes, June 23rd, 2011
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 »
by FN Dish Editor in Food Network Chef, June 21st, 2011
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.
by FN Dish Editor in Shows, June 21st, 2011
Today, Bobby Flay launched a fifth video on his YouTube series, Bobby Flay’s Office. In his most recent dilemma, he needs help choosing a meal for lunch: Should he eat a healthy lunch from Mario Batali’s Eataly or indulge in Hill Country’s fried chicken?
Watch the video and vote after the jump »
by Alex Guarnaschelli in Recipes, June 21st, 2011
Summer’s heating up on Food Network with two new series that are sure to bring drama, heat and good food.
First, Food Network heads down the shore for the new series, Tough Cookies. Follow sisters Susan Adair, Linda Brand and their loving, squabbling, multi-generational family as they run Crazy Susan’s Cookie Company in Ocean City, N.J. Crazy Susan’s isn’t your average bakery –- Susan is a mad genius, creating new concoctions and selling out fast every day, all while managing employees who are mostly family members. Their cookies might just be as popular as the beach in this town.
Tune in: Monday, July 11 at 10 p.m. Eastern/ 9 p.m. Central
by FN Dish Editor in Recipes, June 21st, 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.
You know how a recipe can be sentimental because you remember the first time you made it or the first time you ate the result? This recipe was one of the very first things I ever made in a professional kitchen, but before I was making it, I was eating the results hot every day out of the oven. While working at Larry Forgione’s An American Place, the biscuits would come out of the convection oven in the back of the kitchen just a few minutes before dinner service.
What is it about the smell of baked goods that turns us into homing pigeons? It was like I could sense they were ready all the way over in the pantry area where I was preparing salads. I would sneak to the back and standing in front of the warmth of the oven, break the biscuit in half and drop a little pat of butter inside.
Get Alex’s recipe for these cheesy biscuits »
Jerk is a style of cooking that originated from Jamaica, where meats like chicken and pork are seasoned with a very hot spice mixture of allspice, Scotch bonnet peppers, cinnamon, garlic, salt and more. Here, Tyler Florence takes his grilled chicken to the next level by making a chile-spiked marinade.
Start prepping for this meal Saturday and finish it off on a lazy Sunday.
Get the recipe: Ultimate Jerk Chicken
Browse more of Food Network’s grilled chicken recipes.