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.
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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.
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.
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.
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.
We love ketchup and mustard. They’re tried-and-true classics that will always have a place in our refrigerators. But when it comes to topping our hot dogs, sometimes we need a little bit more oomph than they can provide. That’s why this summer we’re benching good old ketchup and mustard in favor of this all-star lineup of crazy-good toppings.
Mexican Street Corn Hot Dog (pictured above)
The creamy, spicy flavors of Mexican-style corn pair perfectly with the smokiness of a grilled hot dog. Toss roasted corn kernels with a little mayo and lime juice, and spoon them over the hot dog. Top with oregano, chili powder, crumbly Cotija cheese, hot sauce and mayo.
Chimichanga Dogs from Food Network Magazine
Food Network Magazine came up with dozens of easy and inspired hot dog toppings. Our favorite: the Chimichanga Dog. To make one, dredge your dog in spicy chili powder, then wrap in a tortilla and deep-fry until crisp.
Pimento Cheese Dog
To give your dog a spicy and smoky kick, top it with a generous smear of pimento cheese and garnish with sliced red bell peppers for crunch. The hot link melts the cheese slightly, creating an irresistibly creamy bite.
Loaded Chicago-Style Hot Dogs
Chicago-style hot dogs may sound like “been there, done that” territory, but we promise you’ve never had them like this. Sandwich King Jeff Mauro loads his tangy homemade bread-and-butter relish onto all-beef dogs before smothering them with spicy peppers and celery-salt fries.
West Virginia-Style Hot Dogs
As a West Virginia native, The Kitchen’s Katie Lee knows a thing or two about how locals like their dogs. Yellow mustard makes an appearance alongside chili and coleslaw! It sounds like an odd combo, but the cold, crunchy coleslaw creates a pleasing contrast to the hot and spicy chili.
Cheesy Nacho Dog
It’s tough to improve on classic nachos, the ultimate appetizer that’s a perfect mishmash of textures and flavors. Leave it to grill master Bobby Flay to dress up his hot dogs with the same flavorful ingredients — even broken tortilla chips for crunch.
What’s the craziest hot dog topping you’ve seen? Tell us in the comments!
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.
Serving a whole grilled chicken is the ultimate party trick, perhaps because it’s so seemingly difficult to pull off. Though it may sound like a daunting undertaking, we’re here to prove that tackling one big bird is a feat you can indeed conquer this summer. Before you grill it by the wing, breast or thigh, give these tested takes on whole-bird grilling a spin.
Believe in the Beer-Can Method
Perhaps the poster child of the whole-bird grilling movement, Beer Can Chicken is just one of those chicken recipes that should land on your grill at least once each summer. Perching the chicken over an open, filled can and letting the flames and beer work their magic is an easy way to achieve succulent, juicy results. Here’s how to make it, step by step.
In true tournament fashion, Alton Brown went big for tonight’s Time Warp premiere, showcasing all-new sabotages worthy of the 1950s theme. After Chef Gentile, the winner of Heat 1, contended with a whopping four challenges, four that Alton thought were “all the interesting sabotages of the day,” Alton took a tour of those challenges with judge Simon Majumdar during the After-Show to relive the competitor’s eviliciousness escapades.