by Allison Milam in Holidays, Recipes, September 3rd, 2015
by Allison Milam in Recipes, August 27th, 2015
Labor Day marks a transition — away from your white-wearing ways, away from your weekend trips to the beach and, when it comes to food, away from your trusty grill. Just as you’ll be hiding away your white pants come Monday, the upcoming day off marks the end of grilling season and a celebration of summer’s end. Say cheers to a summer well spent by going big on Monday with a Labor Day party menu that is grilled through and through.
Though your typical salsa likely comes from a jar, Melissa d’Arabian’s Grilled Tomato Salsa (pictured above) is a homemade take featuring charred tomatoes, chiles and garlic blended into a chunky salsa best scooped up with tortilla chips.
by Allison Milam in Recipes, August 20th, 2015
We wait to bite into peaches dribbling with juice all year long, and now is the time they’re at their peak, just waiting for you to take them home by the truckload. Put all your peach bounty to use in fruity desserts, full-fledged main dishes and more — or just lean in for a bite — before peaches vanish from the produce shelves until next year.
Share your peach loot with the masses by baking a sprawling Peach Streusel Slab Pie. This quick and easy take on the standard circular pie is fit for a crowd, and each square slice features summer’s sweetest fruit in union with a shortbread-like crust and a nutty streusel topping.
by Allison Milam in Recipes, August 13th, 2015
Summertime is almost over. You might have had big plans to get your grill goin’ all summer long — but did you end up fanning the flames as much as you’d hoped? We didn’t think so. If the summer got away from you, rest assured that there is still plenty of time to cook up some fiery barbecue greats before the colder weather sets in (gasp!). Check these smoky, top-rated barbecue recipes from Food Network chefs off your to-do list before summer’s end.
You’ll need to nibble on a rack of Trisha Yearwood’s Barbecued Pork Ribs (pictured above) before this summer thing is all said and done. Her tender ribs come slathered in homemade barbecue sauce, a zesty mix of ketchup, chili sauce, brown sugar and dry mustard.
by Allison Milam in Recipes, August 6th, 2015
Beach trips, backyard cookouts, outdoor movies and other excursions are the most-often-evoked examples of “summer bucket list” material. But these summery activities aren’t the only things you should be checking off during the warm-weather months. For a lot of us, summer is defined by the food we eat —which, oftentimes, is not food we can eat much of at any other time of year. Before summer’s end, be sure to knock these eight non-negotiable, must-eat frozen treats off your list. When it’s all said and done, will you have put your summer to good use?
8. Ice Cream Sandwiches
If a piping-hot burger off the grill is the only kind of sandwich-esque bite you’ve munched on this summer, it’s about time you savored a sweeter take. Don’t let summer pass before you assemble one like Giada De Laurentiis’ Frozen Banana Ice Cream Sandwiches, which feature cookies coated with chocolate-toffee candy bars.
by Allison Milam in Recipes, July 30th, 2015
Tomatoes aren’t like other types of in-season produce that we lose our minds over when they reach their peak (we’re lookin’ at you, peaches). We eat tomatoes year-round — no matter the season — and we rely upon shelf-stable staples like canned plum tomatoes, tomato paste, sun-dried tomatoes and more to get us through. Right now, however, tomatoes are juicier and sweeter than ever, and with great bounty comes great responsibility. A true tomato whisperer and lover of all things tomato — a champion of tomato cookin’ — holds these 10 peak-season values true all season long.
1. Makes a Different Kind of Pie
Countless times, you’ve beckoned the delivery dude or even made your own pizza pie from scratch. But now that tomatoes are in their prime, slathering a pie in from-the-jar marinara would be a travesty. Do as Food Network Magazine does and make a picturesque Heirloom Tomato Pie (pictured above) that would never dare show up in a cardboard pizza box. With a buttery cornmeal crust, fresh herbs, Manchego cheese and mozzarella, this elegant beauty is crowned with a gorgeous sunset-spectrum of mixed heirloom tomatoes.
by Allison Milam in Recipes, July 23rd, 2015
When your clothes are sticking to your skin and you refuse to be outside for more than 30 seconds, the last thing that makes sense is turning on the oven or stove. But here’s the thing: You still gotta eat, even on a hot day. When it’s too hot to turn on the heat, go for crazy-good No-Cook Summer Recipes that make it possible for you to still eat homemade breakfasts, salads, soups and more.
Start off your day of beating the heat by blending up Bobby Flay’s 5-minute Papaya-Banana Smoothie. With Greek yogurt, real fruit and ice cubes on board, this ice-cold healthy breakfast makes hot mornings a whole lot easier to deal with.
by Allison Milam in Recipes, July 16th, 2015
We’re nearing the end of July, and that, my friends, means it’s high time for watermelon. On its own this edible epitome of summertime refreshment needs no doctoring for warm-weather sensations of glee to wash over all who slice into it. Arguably, the best way to eat watermelon — off the rind — is also the simplest. But your watermelon intake shouldn’t stop there. Instead, bringing it into these celebration-worthy recipes will delight (and cool down) all who unite for warm-weather gatherings.
A wedge of watermelon is perfect for a party as it is, but putting a stick in it makes it even more so. Spearing cubes together with cherry tomatoes and fresh basil, then drizzling with a tangy balsamic reduction, for Giada De Laurentiis’ Tomato, Watermelon and Basil Skewers, makes for an appetizer emanating with color and refreshment.
by Allison Milam in Drinks, July 9th, 2015
True pesto lovers know that nothing compares to one that’s blended at home. If you’re all about making pesto in bulk, or if you’re faced with a bounty of basil (or other herbaceous pesto-friendly green), we’ve got plenty of ways beyond pasta to put it all to use this summer.
When it comes to making pesto, Ina Garten’s easy 15-minute recipe (pictured above) is a solid place to start. Once you’ve got the formula down pat, you can doctor your of-the-moment pesto at will. Have some arugula on your hands? You can swap it (or nearly any other leafy green) in. Out of Parmesan but have other hard cheeses available? Those are fair game too. Out of pine nuts? Add a different kind for a new nuttiness. There are countless ways to mix and match ingredients for pesto, and there are tons of ways to put it all to use too.
by Allison Milam in Holidays, Recipes, July 2nd, 2015
The dog days of summer call for ice-cold drinks, but you already knew that, right? With the cooling qualities of an icy drink in hand, all of your warm-weather dreams are possible: breezy pool days, lively backyard barbecues and even relaxing nights spent at home. Stay refreshed all summer long with these oh-so-summery fruity spins on your favorite sips that you shake up at your home bar.
Give the rum-based New Orleans classic, the Hurricane, an extra-summery edge by whipping up Ted Allen’s Passion Fruit Hurricane (pictured above). Combine rum, grapefruit juice and passion fruit puree with ice in the blender and you’ll see why it’s so pleasant to sip through a straw.
Festivities for the 4th of July are coming up fast. No matter where you’re celebrating, whether at home, at a friend’s or in the great outdoors, making dishes that are easy to take on the go can be a game changer for your celebrations. Classic American dishes like burgers and hot dogs don’t generally transport well on the fly, but luckily we have a few make-and-take dishes up our sleeve that will make potlucking and picnicking on Independence Day go off without a hitch.
Bring an extra-easy, patriotic appetizer that doesn’t take more than 20 minutes to make from start to finish. Make quick red pepper salsa and creamy garlic-lime dip at home for Red and White Double Dippers with Blue Corn Chips. The dips are easy to pack up and bring, while the chips require just a trip to the store.