by Emily Lee in Recipes, June 5th, 2016
by Sara Ventiera in Restaurants, June 5th, 2016
Who doesn’t love a good burger? Vegetarians and vegans, of course. But for everyone else, the combination of toasted bun + melted cheese + thick, juicy patty is sheer perfection. Now that summer’s here, we’re looking for ways to turn everything into a burger — pizza, cheesesteaks, bagels and lox. No dish is immune to our scheming desire for meaty goodness sandwiched between buttery, toasty bread. Here’s how we’ve reimagined a few of our favorite dishes as summer’s reigning food of choice.
What could possibly be better than a crisp, buttery BLT, hot off the griddle? All the components of a BLT surrounding a thick, smoky beef patty, obviously. We’ll call it the BBLT: Bacon, Beef, Lettuce and Tomato. Try Food Network Magazine’s BLT Burgers with Bacon Mayonnaise for dinner tonight, and you’ll never go back to the single B.
by Nora Horvath in Community, June 5th, 2016
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
With cerulean skies, fragrant pines and elaborate rock formations jutting from the earth, Sedona, Ariz., is frequently hailed as one of the most-beautiful cities in the United States. The high desert town is ringed by 1.8 million acres of national forest, as well as miles of hiking, biking and off-roading trails and seemingly countless spas and resorts. There’s a reason so many different kinds of people add it to their list of must-see destinations. The food scene may be overshadowed by the outdoors attributes, but creative chefs and restaurateurs are elevating Upper Sonoran desert cuisine to impressive new heights.
by Maria Russo in Recipes, Shows, June 4th, 2016
Crispy fried halibut and a creamy mayo-lemon sauce are a perfect pairing in this week’s Most Popular Pin of the Week, a top-rated recipe for easy fish tacos from Marcela Valladolid. According to Marcela, the batter on the fish, which comes together with a Mexican beer, “will change the way you think about fried fish.”
For more sweet and savory favorites, check out Food Network’s Let’s Cook Recipe of the Day board on Pinterest.
Get the Recipe: Marcela Valladolid’s Baja-Style Fish Tacos
by Samantha Lande in Restaurants, June 4th, 2016
There’s no doubt about it: Leftovers happen to the best of us. No matter how much you try to portion plan or how much you pile onto your plate, there’s bound to be some extra fixings from dinner from time to time. And when it comes to using up those leftovers, you can simply reheat them and enjoy them as they are, or you can follow the lead of The Kitchen co-hosts and transform them into an all-new dish. After Marcela Valladolid prepped her smoky-sweet pork tenderloin on this morning’s all-new episode, Katie Lee put the leftover grilled meat and apricot salsa to work in a cheesy quesadilla, guaranteeing the leftovers will be anything but boring the next day. Check out both of the dishes below to see how they’re made.
by Foodlets in Recipes, June 3rd, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Chefs are put to plenty of challenges, but pleasing picky kids can confound even the most-acclaimed professionals. Here, a few chefs share their creations that will satisfy pretty much any kid’s snacking dreams.
by Regan Burns in Recipes, June 3rd, 2016
As a mom of four kids who also blogs about food, I have to admit something: I don’t grill. I don’t even understand the appeal of grilling. It’s hot. It’s sometimes smoky, and the grill is definitely not next to a sink, my other pans or a counter to set a tray of food on. But I love the idea of grilled food. That’s why this list of summer foods to make indoors is so important. Cook inside, eat outside. Enjoy these dishes all summer long.
Oven-Roasted Corn on the Cob
This is the easiest dish you’ll make all season. The ingredients? Corn. Find out how plain corn on the cob is effortlessly transformed with just a quick roast in the oven.
by Nora Horvath in Shows, June 3rd, 2016
Did you know that the calories you eat on National Doughnut Day don’t count? (No, really, it’s true!) So take a giant, guilt-free bite out of this roundup of our best doughnut recipes, and discover where to find the most inventive, over-the-top doughnuts from around the country. Go ahead — this is the day to dough nuts!
Let’s Dough Crazy!
Food Network Magazine went on a coast-to-coast fried-dough binge, all in the name of journalism. The result? A dozen of the best doughnuts from around the country! See if your local spot made the cut.
12 Fun Doughnut Flavors from Food Network Magazine Read more
by Amy Reiter in Drinks, News, June 2nd, 2016
Indulge in classic recipes with your favorite chefs this weekend. Kick things off with Ree Drummond on The Pioneer Woman as she has her friends decide what she should serve in her deli. The showdown pits typical deli eats, like her Basic Chicken Salad with grapes, against other versions, like her Curried Chicken Salad with raisins. Then, on an all-new Farmhouse Rules, Nancy Fuller cooks her grandkids’ favorite meal — breakfast for dinner — complete with Gooey Cinnamon Buns with Cream Cheese Icing and Sweet Potato Hash with Fried Eggs.
On Sunday, don’t miss a night full of Food Network Stars, starting with a new Guy’s Grocery Games, in which past Food Network Star champions return to battle it out in Flavortown Market for up to $20,000 for the charity of their choice. Then, on a new Food Network Star, this season’s finalists pair up to shoot a promo for a show called Family Road Trip! But to win this challenge they need to impress Giada, Bobby and the guest judges, Food Network Magazine’s Editor-in-Chief Maile Carpenter and actress Ali Larter, with both their promo and their dishes.
by Amanda Rettke in View All Posts, June 2nd, 2016
All over the world — for the first time in almost 15 years — people are drinking less alcohol. But there’s one notable exception: folks here in the good ol’ U.S. of A.
Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.
Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.
Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.