You’ve planned everything perfectly for your Memorial Day barbecue, but an entree for the vegetarians has you stumped? No worries: Portobello caps make a wallet-friendly and easy pick when you want to sidestep the burger meat. The mushrooms are meaty (but meatless) and satisfying, making them a go-to swap for even the biggest meat eaters. And since the portobellos are mild in taste, they’re incredibly versatile, so you can serve them with the same sides and buns as the rest of the burgers on the grill.
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If there is a niche vegetable that garners more controversial attention from the foodie set, it would be hard to name. Still cool? Yesterday’s news? Please. Read more
With summer just around the corner, it’s time to say goodbye to the heavy, creamy sauces that are a staple in winter comfort food. This week’s Most Popular Pin of the Week, a simple pasta dish from Ina Garten, brings together garlicky shrimp and a zesty lemon sauce over linguine to make a fresh, satisfying dinner. To boost the flavor in this dish, which takes less than 30 minutes to prepare, Ina adds the cooked pasta to the skillet while the sauce simmers, allowing ample time for all the flavors to be absorbed.
For more impressive dinner ideas, check out Food Network’s Let’s Entertain board on Pinterest.
Get the Recipe: Ina Garten’s Linguine with Shrimp Scampi
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
When the warm weather hits, it’s time to start packing … a picnic, that is. Creating a spread that goes beyond the standard picnic fare may require a bit of thinking outside the basket, however. For some inspiration, we consulted chefs across the country on their favorite picnic dishes for wowing the crowds. Read more
Everyone loves dip. That’s just a fact of life. For your long-weekend partying pleasure, we’ve rounded up our favorite recipes for scooping and spreading. From appetizers to sweet desserts, you can do the dip at every meal, all weekend long!
Smoked Salmon Dip (above)
Nobody does a crudite platter quite like Ina Garten. To create an addictive savory spread for raw veggies, she starts with a base of cream cheese and sour cream, then mixes in fresh dill, horseradish and smoked salmon.
Here’s the thing about burgers: Even when they’re dressed down, with just a juicy patty and a slice of gooey cheese, they’re pretty satisfying. Extremely satisfying, actually. But when you dress them up with bold ingredients, the flavors and textures are intensified, making them all the more craveworthy. On this morning’s brand-new episode of The Kitchen, the cast showed off two new takes on burgers — one classic and the other creative. Both of them will keep you coming back for more all summer long. See below how the co-hosts did it.
If you really want to make the most of summertime, you have to plan ahead. For instance, no one wants to reach Labor Day without having eaten as many burgers as possible, right? Consider this your “burger bucket list.” Can you check them all off before summer ends?
Ultimate Backyard Burger (above)
Cheese and bacon are always enough to make a burger irresistible, but this recipe’s special smoked-chile ketchup and mustard aioli take it over the top.\
This weekend, whether you’re heading to the beach with your picnic basket or hunkering down with friends and family in your own backyard, you’ll want to ensure your food and drink supplies won’t run low. (But mostly, the drink supplies.) We suggest you leave the elaborate craft cocktails to the mixologists and focus instead on making big, refreshing, fruit-filled pitchers that won’t run dry after two or three pours. From sweet sangria to a tart, booze-free lemonade, here are our best big-batch drinks for your Memorial Day celebration.
Rose Sangria Spritzer
Round out a summer meal by serving this light spritzer alongside smoky grilled meats. Instead of the dry red wine typically found in sangria, try rose wine — a lighter option that emphasizes the sweetness of the fruit.
The Food Network Star Season 11 winner, Eddie Jackson, co-hosts the new series Kids BBQ Championship, Mondays at 8|7c, with lifestyle expert Camila Alves. On the show, eight talented young grill masters compete for the chance to win $20,000. Eddie and Camila not only lead the kids through the various grilling and barbecuing challenges, but also judge their dishes with the help of a third grilling-expert guest judge.
When it comes to barbecue, Eddie has a wealth of knowledge. FN Dish recently caught up with the star to chat about the show and his background in barbecue. Eddie also recalls some of the fun experiences he and Camila had in coaching the young competitors, and he offers a few tips for grilling season.
What to Watch: Grilling on Guy’s Grocery Games, and Guest Judges Haylie Duff and Rev Run on Food Network Starby Joel Raneri in Shows, May 27th, 2016
Memorial Day is right around the corner, and if you’re looking for some recipes to add to your weekend BBQ, look no further than your favorite Food Network chefs. On Saturday morning, join Ree Drummond on the ranch as she whips up her Spicy Jerk Chicken and crunchy Corn Salad. Then head over to the Hudson Valley, where Eddie Jackson joins Nancy Fuller in the kitchen, making some grilled favorites like Sweet and Sticky BBQ Beef Ribs and Fried Ice Cream with Cereal Crust.
On Sunday morning Tia Mowry and her dad, Tim, are grilling up some of their Hawaiian favorites: juicy short ribs, orange-scented rice and more. Then Tiffani Thiessen is planning a Texas-style birthday bash for her husband, Brady, complete with fall-off-the-bone Brisket and savory baked beans. After that, Bobby Flay is cooking a “buzz”-worthy brunch of honey-centric recipes like Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup and crisp Honey-Bourbon Glazed Bacon.