by Mallory Viscardi in Books, July 4th, 2014
by Nikhita Mahtani in Shows, July 4th, 2014
A different pie for every week of the year is a concept that I can get behind. That’s the idea that drives Allison Kave’s First Prize Pies, and the book is a perfectly balanced year of pie possibility. Pie is known for its finicky nature, but Kave sets readers up for success with a thorough rundown of everything you need to make an exceptional pie, from equipment to ingredients. There are step-by-step photo guides for skills that require a little more explanation, like how to peel stone fruit for the Sugar Plum Pie and how to ace your marshmallow topping for the S’mores Pie. Kave tells you everything you need to know about assembling her pies, making this the perfect book for a home cook who hasn’t ventured too far into the land of pies from scratch.
The book’s seasonal recipes feature classics you crave like Apple-Cheddar Pie, Key Lime Pie and Pumpkin Spice Pie. But it colors outside the lines a bit, too, mixing up flavor combinations with recipes like Eggnog Cream Pie in a Gingersnap Crust, Mint Julep Cream Pie and Root Beer Float Pie. There are enough pie recipes in the book to cover each week of the year (and then some!), so you can think of it as a long-term investment in your culinary happiness. Kave balances the recipes to be practical too. There’s a vegan-friendly You-Can’t-Believe-It’s-Vegan Chocolate-Coconut Pie that everyone at the table will love and a no-bake Banana Split Ice Cream Pie (recipe featured below), which is perfect for the summer months when it’s just too hot to spend hours in a kitchen with your oven blazing. Even summer’s heat is no match for a pie made of ice cream. You can order your own copy of First Prize Pies here.
by Debra Puchalla in Family, News, July 3rd, 2014
Enjoy a beautiful Fourth of July weekend with summer-themed episodes of your favorite shows.
First, on Saturday morning, check out new episodes of The Pioneer Woman and Farmhouse Rules. Ree is walking you through a day of quick, 16-minute meals, and Nancy is hosting a dance marathon for her favorite charity with an inventive menu to match. Next, the hosts of The Kitchen share their greatest summer corn recipes.
On Sunday, join Giada as she creates a series of healthy dishes for a summertime pool party on Giada at Home. Bobby Flay teaches you his favorite way to grill chicken on a new episode of Barbecue Addiction: Bobby’s Basics, and Guy Fieri perfects the meatball slider with three easy recipes on Guy’s Big Bite. Finally, tune in for three hours of competition with new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Allison Milam in Holidays, July 3rd, 2014
Watermelon’s always been the coolest fruit of summer. When I cut into a watermelon, it’s either for a last-minute barbecue contribution or an instant “side dish” for the kids — seed-spitting contests are just a bonus. It has plenty of vitamins A and C, and it’s ready in two minutes flat. Wedges, cubes, balls of sugary-sweet juiciness — the options are endless and there’s no oven required. But maybe I need to hone my knife skills and take a slice from Vancouver’s Clive Cooper, a government worker by day and artist by night whose latest extreme watermelon carvings give fruit-platter party planners something to, well, chew on.
I thought Cooper and his fabulous menagerie were the “why” of a spike in watermelon searches reported by Yahoo web trend expert Lauren Whitehouse a week or two ago; since then his fierce alligator carving and the latest, the triceratops above, have been stomping their way through food news and Facebook. He’s not the only one; Pinterest is ripe with countless carved characters. Why, after all, should food fans have to wait for pumpkin season to make faces? As to folks searching “watermelon,” they wanted to know how many calories are in the fruit (about 50 per cup) and how to cut it (try Alton’s cut-the-ends-first method); there was also a 500+ percent increase in searches for “watermelon cake” (not a cake at all but a trompe-l’oeil fun fruit dessert), plus plenty of people pondering perennial favorites likes drinks and refreshing salads with watermelon (with feta as a partner; here is Ina’s take, one of my go-to’s for summer guests).
by Food Network Kitchen in Food Network Magazine, July 3rd, 2014
If the fireworks are sounding off and you’re more concerned with where your next hot dog is coming from, then let’s not kid ourselves. For a lot of us, some things are best celebrated by way of our stomachs. Since a red, white and blue burger wouldn’t be nearly as cool, siphon your patriotism into tricolored 4th of July desserts, each a perfect ending to your celebratory cookout. There will be no denying — especially if you’re the type to don a red, white and blue getup at the barbecue, which nation you’re celebrating with these tricolored treats.
Lined with fresh cream cheese icing and studded with raspberries and blueberries, Ina Garten’s classic Flag Cake (top right) is 4th of July party gold. With this step-by-step how-to, it’s ultra-easy to make.
by Amy Reiter in News, July 2nd, 2014
If you’re cooking outside and need a stovetop, put a cast-iron skillet or other ovenproof pan right on the grill. Try making a quick sauce for meat this way: Drain your marinade into the pan and bring it to a boil while the meat cooks.
by Nikhita Mahtani in Recipes, Shows, July 2nd, 2014
When you think of state fair food, you probably think of things that are deep-fried, sugar-dusted, perched on a stick or served in a cone: You’ve got your corn dogs, funnel cakes, ice cream — with which you can fortify yourself as you gaze upon your wall of blue-ribbon pies and, especially in the Midwest, your life-size cows carved out of butter.
But, of course, those fairground staples are only the beginning. State fairs are also famous for debuting foods that are new and different — innovative, imaginative, exotic and often deliberately excessive. Who can forget the deep-fried stick of butter on a stick that made its debut at the Iowa State Fair a few years back?
by Cameron Curtis in Holidays, July 2nd, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient yellow miso paste. A rich Japanese staple used in marinades and soups, it has a distinctive umami flavor without being too overpowering. In this Grilled Caesar Salad with Yellow Miso (Dressing) recipe, the vegetables are grilled to accentuate the flavor of the miso, and the anchovies are omitted so that the miso really shines. It’s the perfect summer party appetizer or a light lunch.
by Maria Russo in Recipes, July 2nd, 2014
If you’re having a Fourth of July party this weekend, serve Ina’s crowd-pleasing cake that feeds up to 24 guests. You can make the easy vanilla sheet cake ahead of time and decorate it with berries and frosting the day of your party to cut down on in-the-kitchen prep during your gathering.
by Allison Milam in How-to, July 1st, 2014
When it comes to warm-weather produce, much is made of the importance of finding just-ripe fruits and vegetables for their natural sweetness and juicy insides. But that all changes when the spotlight is shined on one particular summer classic: fried green tomatoes. This Southern staple is best when made with firm, not-yet-ripe tomatoes — which are most often green — because they’re not packed with liquid yet. Traditional tomato sauce relies on ripe red tomatoes because they burst open with juices when cooked, but it’s those same juices that would render red tomatoes limp and the crumb coating soggy if they were fried.
As you peruse your gardens this summer or shop at farm stands and the supermarket, reach for green tomatoes and put them to work in the Neelys’ can-do recipe for Fried Green Tomatoes (pictured above). Ready to eat in only 30 minutes, this simple-to-make dish features slices of green tomato dunked in garlic powder-laced flour, a batter of milk and eggs, and finally panko with a pinch of cayenne for subtle heat. Fry them until they’re golden brown and crispy on the outside and serve a creamy, tangy buttermilk sauce alongside for deliciously easy dipping.
The right dip recipe can get you through anything. The kids surprised you with a houseful of small-but-hungry friends? Bring out the chips and dip — vats of the stuff. A friend’s going through a breakup? There’s no better method for sopping up their tears than doing so over a bowl of guacamole. Perhaps most importantly, however, a solid dip recipe can help hit your cookout or picnic out of the park, especially this time of year. Before you peel open a tub of sorry store-bought dip, witness how these dip giants can come together in a flash, especially with a little how-to help.