Along with tomatoes, sweet corn is one of the top favorite foods of summer. When it’s good, it’s sweet, juicy and totally irresistible. Here are two easy and flavorful recipes to make while corn is at its peak, plus one surprising way to...
It’s nearly impossible to not get excited at the sight of these chocolate cupcakes. Filled with strawberry and vanilla ice cream and covered by a crunchy layer of chocolate shell topping, they’re so scrumptious that the title “Ice Cream Cupcakes” doesn’t do them justice. That’s why Food Network Magazine is challenging you to come up with something clever and fun. Submit your best name and you could win big. Here’s how to enter:
Hurry — the contest closes on Tuesday, August 26, 2014! The winner will receive a $500 gift card to FoodNetworkStore.com, and three runners-up will each receive a $50 gift card.
We’re in for a long, hot summer. So to stave off heat stroke, we’re bringing you our favorite summer treats each week as part of Frozen Friday, giving you the scoop on our favorite ice-cold recipes and party ideas to help you stay cool all summer long.
We feature a lot of ice cream treats and sugary sweets on Frozen Friday, but today we’ve put away the scoop. As we near September, it’s time to consider what summer foods we’ll leave behind and which we’ll bring with us. We’re thinking berries. If you’ve been looking for a DIY project, we’ve got you covered. Here we’ve gathered strawberry, blueberry, peach and cherry freezer jams that take only minutes to make and months to eat, with glee.
I am just old enough to remember Bill Cosby as the Jell-O pudding man. Those joyful ads were effective! He would be seated at a kid-size table in a kid-size chair, nearly always in a colorful, crazy sweater, with his knees jutting up as he cavorted with what seemed to me to be very, very lucky children. He was like the ultimate dad or friendly uncle, smiling and enjoying smooth and creamy pudding with a group of smiling, happy kids. I wanted to be one of those happy kids; I wanted a cup of that chocolate pudding.
I didn’t grow up eating that premade cup of pudding he was promoting, which may be part of the reason I had such a hankering for it. It wasn’t that we were uber-elite about homemade foods only. In my family, the cakes and pies were always made from scratch, but in terms of convenience desserts, my family was actually more inclined to the ruby-colored, fruit-flavored gelatin versions. My grandfather called it “nervous pudding,” since it wiggled and jiggled.
Sun-dried tomatoes are an excellent way to concentrate that jammy summer tomato flavor. But when it’s too hot to turn on the oven, take advantage of the sun and use your car.
A car dashboard makes the perfect substitute oven.
Simply slice fleshy tomatoes (plum tomatoes work well) into quarters. Lay them out on a baking sheet and drizzle lightly with olive oil and a light sprinkle of salt. Place the baking sheet on the dashboard of a car parked in direct sun (put the baking sheet on top of a towel to help keep it level). Close the car windows and let stand for about eight hours. Voilà: sun-dried tomatoes (and a very delicious-smelling car).
What to Watch: Celebrating Tomato Season on The Kitchen and Bold Flavors from the Grill with Bobby Flayby Nikhita Mahtani in Shows, August 22nd, 2014
Get ready for some bold summer recipes and all-new competition this weekend on Food Network. First, join Trisha Yearwood as she cooks up her favorite Southern staples with a twist on Trisha’s Southern Kitchen. Next, The Kitchen is all about summer’s most-popular vegetable, the tomato — or is it a fruit?
On Sunday, Ina Garten plans a potluck on Barefoot Contessa, and Giada De Laurentiis whips up recipes from her new restaurant on Giada at Home. Bobby Flay mixes up a bold menu on Barbecue Addiction: Bobby’s Basics. Then, enjoy three hours of your favorite competition shows with new episodes of Rachael vs. Guy: Kids Cook-Off, The Great Food Truck Race and Cutthroat Kitchen.
Flipping through Alexe van Beuren’s B.T.C. Old-Fashioned Grocery Cookbook is like wandering down the friendliest small-town Main Street in the country. Hailing from Mississippi, the book is a love letter to small-town life and the food that goes along with it. The stories and recipes are vibrant, jumping right off the page. Van Beuren founded the grocery to fulfill a need for the town, but it was the establishment’s addition of a lunch counter that led to the genesis of the recipes collected in the book. The B.T.C. Old-Fashioned Grocery Cookbook tells the tale of both businesses in a charming and honest way. The foundation of the book and the moral of van Beuren’s stories always lead back to a willing and supportive community coming together around plates of delicious food.
That brings us to the most-important part of the book: the food. Alexe Van Beuren makes one thing incredibly clear: the B.T.C. Old-Fashioned Grocery wouldn’t be the same without the recipes brought to the table by Dixie Grimes. The magical spell a good Southern dish casts over the senses is laced throughout each of Grimes’ recipes. The book starts off with a bit of town history and a welcome to the store, then covers breakfast, seasonal soups, salads, spreads and sandwich fixings, casseroles, mains, sides and “Southern sweet thangs.”
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On this week’s Rachael vs. Guy: Kids Cook-Off, Chopped judge Alex Guarnaschelli visits the set to challenge the kid chefs to a Chopped challenge. You guessed it! They will have to cook with mystery baskets. But what terrifies the kids more than just the cooking is having to impress Alex, who also happens to be an Iron Chef.
When you’re battling flames over a blistering-hot grill, who wants to preheat the oven? Even when it comes to something as important as dessert, those added degrees are enough to break your cool when entertaining this summer. Luckily, in lieu of overheating, you can take your pick of Food Network’s finest no-bake desserts that’ll keep your kitchen nice and cold.
Oftentimes, no-bake desserts are no sweat too. Take The Pioneer Woman’s Individual Key Lime Pies (pictured above), for example. Unlike the arguable toil of from-scratch baking, it takes only layering homemade lime curd and whipped cream atop buttery graham cracker crumbs to have you seeing beyond the slice.