by Maria Russo in Recipes, August 25th, 2012
by Maria Russo in Drinks, Recipes, August 18th, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Saturday, FN Dish is giving you a complete menu that is stress-free, and the stars of this weekend’s menu are sun-safe side dishes.
While outdoor eating and entertaining are some of the best parts of summer, they bring with them the chance that food will be outside for extended periods of time, exposed to steamy temperatures as the meal moves from afternoon appetizers to late-night desserts. Leaving food in hot conditions for hours at a time gives pesky bacteria the opportunity to settle into it, and while all perishable foods should be chilled to ensure their safety, none more so than those made with mayonnaise. This weekend, skip the mayo-based salads and opt for those dressed with vinegar, olive oil or lemon juice instead.
For an easy alternative to creamy pasta salads, try Food Network Magazine’s Toasted Almond Pasta Salad. It’s mixed with warm, crunchy toasted almonds and tiny tube-shaped noodles, and finished with a zesty topping of sweet shallots and lemon juice. If you’re looking for a sun-safe potato-salad swap, try this Grilled Potato and Pepper Salad from Food Network Magazine, a highest-rated dish loaded with fresh, in-season vegetables, like fingerling potatoes, bright bell peppers and scallions. Tossed with a simple sherry vinaigrette, this quick-cooking recipe is light and colorful.
Get the menu
by Maria Russo in Drinks, August 11th, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Saturday, FN Dish is giving you a complete menu that is stress-free, and the stars of this weekend’s menu are entwine white wines.
Last month FN Dish announced that contrary to popular belief, red wines can, and surely should, be drunk in the summertime, since they pair so nicely with the rich, hearty meals of the season, like barbecue and grilled meats. This week, however, we’re celebrating the classics of summer drinking: white wines, specifically entwine Pinot Grigio and Chardonnay.
Light and refreshing, entwine Pinot Grigio is a go-to wine on steamy summer nights when it seems like almost nothing can quench your thirst. It’s an easy-to-drink bottle with a crisp, fruity taste that almost everyone will enjoy.
by Marisa McClellan in Recipes, August 10th, 2012
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Saturday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s menu is topped off with ice-cold pitchers of your favorite summertime drinks.
Whether hosting a large-scale holiday gathering, a backyard bash with friends or a casual cookout for family, the last thing you want to do is get stuck in the kitchen cooking while your guests are mingling and enjoying the party elsewhere. The same holds true for mixing drinks — who wants to play bartender all night when you could join in the celebration and raise a glass with your company? Avoid the need to take individual drink orders by mixing up big-batch recipes of crowd-pleasing pitchers to which your guests can simply help themselves.
Pictured above is Guy’s Raspberry Picante Paloma Pitcher from Food Network Magazine, which features a secret, slightly spicy ingredient: jalapeño pepper. To prepare, he muddles the pepper with sweet raspberries, tops the concoction with tequila and grapefruit juice and finishes it with a squeeze of lime. Guy takes his drink one step further by rimming each glass with grapefruit salt, made with a simple pairing of kosher salt and grapefruit zest. This recipe yields an impressive two quarts of cocktails, enough to serve up to six people and keep your party going well into the night.
by Priya Krishna in Contests, August 9th, 2012
For the last 10 years, I’ve lived in the same apartment in Center City Philadelphia. It’s a wonderful, light-filled space that has been in my family since 1965. I am well and truly lucky to call it home. The apartment really has only one downside and that’s the total absence of outdoor space. During the winter months, it’s no big thing, but come summer, I long to have a bit of space in which to grow a few vegetables and set up a grill.
I’ve not found an adequate substitute for indoor gardening yet, but when it comes to giving food a grill-like flavor and appearance, I’ve developed a few tricks. I have a stovetop grill pan and a fancy George Foreman-like appliance that does a very nice job with pork chops. When it’s about more than the simple appearance of grill marks, I use either smoked paprika, liquid smoke or hickory-smoked sea salt. Each has a way of lending a touch of open fire to the foods they’ve been added to.
Recently, my husband announced that he was longing for ribs, preferably the kind that tasted like they’d spent hours in contact with indirect, smoky heat. Before we made tracks for our local barbecue joint, I decided to see if I couldn’t find a way to mimic that kind of flavor at home.
Before you heat your oven, read these tips
by Andrea Albin in Food Network Magazine, August 9th, 2012
Make the most of your grill in these remaining summer weeks with the Smart Prep Marinating System. The liquid-tight, lockable container takes the mess out of marinating and breading while still infusing your dish with loads of flavor in seconds. Its compact size is also perfect for taking food on the go.
You can buy your own Smart Prep System, or enter in the comment field below for a chance to win one. To enter: Tell us your favorite kind of marinade in the comments. We’re giving away a Smart Prep System to three lucky, randomly selected commenters.
Read official rules before entering
by Food Network Magazine in Food Network Magazine, August 4th, 2012
The T-bone pork chop is the perfect cut for grilling. Also called the “center cut” or “pork loin chop,” it’s immediately recognizable by the T-shaped bone running through it — much like the beefsteak of the same name. It’s mostly juicy loin meat, with a little bit of lean but tender tenderloin meat, and a nice amount of fat to impart lots of moisture and flavor. But the most important component is the bone itself, which does a lot to keep the chop from drying out as it cooks.
When you brine these chops, you end up with an even juicier cut. The chops in Food Network Magazine’s Grilled Pork Chops With Plum Ginger Chutney (pictured above) are brined in a mixture of water, sugar, salt, gin, vermouth and various spices. The botanical flavors of the booze really complement both the pork and the plum chutney. For your next barbecue, leave the boneless cuts at the store and try the T-bone instead. We promise you’ll be licking your chops.
Try our Farmers’ Market Menu
by Maria Russo in Recipes, August 4th, 2012
Hot Tips from Food Network Kitchens’ Katherine Alford:
To check a steak for doneness, insert a thermometer into the side, not the top. Aim the tip of the thermometer toward the center of the meat: You’ll get a more precise reading there than from the hotter areas near the surface. Move the steak to the edge of the grill before taking the temperature to prevent overcooking.
(Photograph by Antonis Achilleos)
by Lauren Miyashiro in Recipes, August 1st, 2012
You’ve heard it before about this most beloved white meat: Grilled chicken can be boring. Sure, on its own, plain grilled chicken can be bland and dry, but it doesn’t have to — and should not be that way. To take everyday chicken to the next delicious level, try switching up cuts of chicken, experimenting with new cooking techniques and adding marinades, rubs and sauces to ensure moist, flavorful results. Follow Food Network’s three simple suggestions below to cook up crave-worthy chicken in a flash.
Buy a Better Bird:
Instead of reaching for boneless, skinless chicken breasts, give chicken thighs a chance instead. Dark meat is a tad fattier, so it’s inherently juicer and more flavorful. If you prefer lean white meat, however, look for bone-in chicken breasts — cooking chicken on the bone helps the meat maintain moisture.
by Maria Russo in Recipes, July 28th, 2012
This grilling season, classic cookout fare is getting revamped. Think Bruschetta Dogs and grilled desserts. Don’t get me wrong, I’m still perfectly content with a good old burger. But with all the buzz around new foods that look great with char lines, I had to join in on the fun. Toss a pizza on the grill? I’m on it.
Pizza has become a go-to meal for my beau and me. It’s a no-fuss dinner that tends to be forgiving to newbies like us. Add too much cheese? No such thing. Trouble rolling the dough? Call it art. We’ve even taken off the training wheels and come up with our own topping combos and techniques, without relying on recipes. However, when the decision came down to grilling the pie for our next date night, I wanted the guidance of an expert. And who better than the grill master himself, Bobby Flay?
This Grilled Pizza With Hot Sausage, Grilled Peppers, Onions and Oregano Ricotta is a mouthful to say, and a mouthful to enjoy. Though it takes a hefty dose of prepping, don’t let that scare you away. It’s well worth the effort. Serve it on a night when you’re looking for a major ego boost, as each of its elements is sure to impress.
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features easy DIY kebabs.
Quick-cooking and a downright cinch to prepare, kebabs are one of the most versatile meals you can make on the grill. Most recipes consist of little more than meat or seafood, a variety of vegetables and a multipurpose marinade to flavor them. Beyond that, you can get as fancy as you like, customizing your kebabs to reflect your family’s tastes and whatever ingredients you have on hand.
If you’re cooking for kids, you may want to stick with simple Beef Kebabs With Couscous, coated in a mild Dijon mustard-rosemary mixture. Entertaining seafood lovers? Cook up Mackerel a la Plancha, layered with zesty lemon slices. Meat meat eaters will enjoy hearty Bacon-Beef skewers, while heat seekers will want to taste these Chili Molasses Chicken Skewers, marinated in a combination of Worcestershire sauce and chipotle peppers in adobo.
Get the menu