by Bev Weidner in Family, Recipes, June 7th, 2016
by Emily Lee in Recipes, June 5th, 2016
Well, hey, summer! Take off your shoes and stay awhile.
We’ve had the rainiest spring, you guys. Like, record rainfall amounts. And while I completely love and adore thunderstorm-y days, I’m actually excited to feel the yard start to dry out and not be so dang squishy. It’s finally warm enough for the kids to play in the sprinklers and kiddie pool whilst taking down 13 ice pops at once. And it’s finally sunny enough for me to sit out on a blanket with a bottle of rosé and watch them gallivant for hours and hours.
Oh, wait. I do that year-round. Never mind.
BUT! What I don’t normally do is stuff burgers. As in, stuff enormous beefy burgers with fabulous cheeses: white cheddar for the littles and my homemade pimento cheese for the adults! If you’ve never made pimento cheese from scratch, I mourn for you. It is WONDERFUL. And when you wrap a mound of meat around it, gah. It’s even better. Can’t deal. Won’t.
Except I totally do deal.
Let’s make some before I weep myself into next season.
by Maria Russo in Recipes, Shows, June 4th, 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 Foodlets in Recipes, June 3rd, 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 FN Dish Editor in Recipes, May 30th, 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 Regan Burns in Entertaining, Recipes, May 28th, 2016
If you’re asking us, Memorial Day — not the solstice or any other date on the calendar — kicks off summer. That means grills across the country are being dusted off, scraped clean and fired up, likely for the first time all year. Our FoodNetwork.com staffers have been ogling these charred beauties, both tried-and-true favorites and brand-new recipes from our test kitchens, for months already. Behold the juicy meats, charred veggies and other surprising foods they simply cannot wait to throw on the grill.
by Maria Russo in Recipes, Shows, May 28th, 2016
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.
by Lauren Piro in Holidays, Recipes, View All Posts, May 26th, 2016
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.
by Regan Burns in Entertaining, Recipes, May 25th, 2016
Memorial Day, the year’s first formal celebration of summer, is the perfect opportunity to make seasonal dishes in a patriotic palette. Kick off grilling season with the American spirit in mind when you try these sweet and savory recipes.
Patriotic Berry Trifle (above)
Sunny Anderson’s towering pile of cake, whipped cream and berries is a showstopping dessert that’s a little more rustic than the traditional flag cake.
If you’re headed to a cookout this weekend, don’t even think about showing up empty-handed. When choosing a dish to take, however, there are a few criteria that must be met to make transporting and serving a breeze.
Rule #1: Bring your dish in the same vessel you’ll serve it in.
Don’t take a bag of salad greens, then ask your host for a serving bowl, and don’t take a cake and ask for a stand. Pack up everything in (or take along) whatever you need to serve your dish. (Label anything you’d like back, or use disposable platters and bowls.) Bonus points if you take disposable serving utensils.
Ina Garten’s Crunchy Noodle Salad + More Summer Party Appetizers