If picturing yourself drinking a glass of chilled rosé wine conjures up images of hot summer nights spent outdoors, eating and chatting with friends, there’s a good reason: Rosé was made for warm-weather drinking. Factor in its food-friendly, easy-to-drink nature, along with a generally affordable price tag, and it’s no surprise that rosé is a popular party choice. So when choosing foods to serve with your rosé, it should come as no surprise that spring and summer party fare is just the ticket.
The unofficial end of summer may be just days away, but that doesn’t mean that one of the season’s most-abundant crops has slowed down. From farmers markets and roadside produce stands to the aisles of your local grocery store, corn — a lot of it — is everywhere right now. On this morning’s brand-new episode of The Kitchen, the co-hosts shared their top tricks for putting this seasonal beauty to work while it’s still around. Check out two easy recipes from Geoffrey Zakarian and Marcela Valladolid below for their signature takes on this staple ingredient.
GZ reinvents the traditionally rich dish of creamed corn with his no-cream recipe. His secret? Pureeing the kernels of a few ears, which produces a naturally creamlike texture after only a few whirls in the blender. He combines that corn juice with whole kernels and adds crispy chopped bacon for a salty bite. Perhaps the best part is that his recipe can be on the table in a hurry, so it’s ideal for last-minute entertaining.
Labor Day weekend marks the last official hurrah for pool parties, cookouts, beach picnics and daily frozen treats. Before you start thinking about the return of crisp fall leaves and pumpkin spice everything, send the sunny season off in style with our eight genius ways to win summer. Watch the video below for inspiration. You’ll learn genius ways to spike snow cones and take ice-cream floats to the next level, three things you should be making with watermelon, how to make treats from melted ice cream and more. Read more
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.
You guys, I cannot believe we’re already thinking about fall. Where has this year gone?! I won’t lie, I’m pretty excited about all the fall recipes that are around the corner. Which is precisely why I’m presenting to you this s’mores bread pudding for two.
Yes, you read that right. No big batch of bread pudding for just the two of you. This is perfectly portioned for just two people. You won’t need to cozy up in front of a fire pit for this. All you need is an oven, a fireplace and your favorite movie, and you can call this an indoor campfire for two. How fun is that?
This is also the perfect dessert recipe for the two of you to get your hands dirty in the kitchen together. While one of you is cubing the bread, the other can be mixing the liquid ingredients. Then you can both pile your individual servings up high and top with as much (or as little) marshmallows and chocolate as you want. What is better than s’mores bread pudding? Personalized s’mores bread pudding? Personalized s’mores bread pudding! Get the recipe below, then check out more small-batch recipes created for just two people.
Head to any large grocery store chain and you’ll likely find an imported supply of warm-weather produce, even in the dead of winter. But once cooler weather settles in, you won’t find any of your favorite summertime crops at the local farmers market, and certainly not in your own garden. In the battle of fresh versus imported, fresh always wins, so savor in-season produce at every opportunity before the bountiful supply of corn, tomatoes and zucchini runs dry until next year. If you want to get the most bang for your buck, turn to fresh, seasonal salads as a way to showcase the season’s bounty. Here are five fruits and vegetables you can’t miss, and a few salad recipes to help you make the most of each.
Sure, it’s possible to purchase avocados year-round, but the vibrant green fruit seems most at home in fresh summer salads. For creaminess and light, airy texture, the chefs at Food Network Kitchen include ripe Hass avocados in their mealworthy Crab and Avocado Salad (pictured at top). For a festive end-of-summer side salad, try Bobby Flay’s Crunchy Avocado Salad loaded with blue corn tortilla chips and aromatic spices, like cumin and paprika.
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.
Whether you’re hopping on a plane or have a long road trip ahead, snacks are a key factor in successful travel with kids. Before you head off for that end-of-summer family vacation, make sure to check some of these kid-approved portable snacks off your packing list. Tired, hungry traveling parents should certainly partake of these goodies, too.
Gluten-Free Cheesy Crackers
These crunchy, cheesy bite-size crackers are easy enough for kids to make themselves. Let them measure ingredients, cut out the crackers in fun shapes, and sprinkle on toppings like sesame and poppy seeds. Then pack the crackers up for happy munching in transit.
It’s summertime and it’s sticky-humid-oh-so hot outside, so there’s no question what one ingredient is on your must-have list for the grocery store: ice cream. While there’s indeed nothing wrong with digging out a scoop from the carton — or eating straight from the carton — you can surely dress up the everyday varieties to turn them into all-new treats. On this morning’s all-new episode of The Kitchen, the co-hosts shared three easy ways to turn out extra-special chilly desserts using just your favorite flavors of ice cream, which you likely already have on hand, plus a few extra add-ins.
GZ’s Family-Style Chocolate Mint Sundae features a beloved taste combo: chocolate and peppermint. For a minty-fresh bite, Geoffrey Zakarian mixes just a bit of peppermint extract into melted chocolate, then pours it over rich vanilla ice cream before piling on the decadent toppings: brownie chunks (opt for store-bought to save time), plus sweet marinated cherries, fluffy whipped cream and crushed peppermint sticks. Since Geoffrey serves up a whopping 12 scoops of ice cream, this indulgent platter is big enough to satisfy even the most-demanding sweet tooths in your family.
While you can’t bottle those blink-and-you-miss-them summer moments for when the sun stops setting at 9 p.m. and your favorite ice cream stand has “gone fishing” for another season, you can make the most of them while there’s still time. For us, that particularly applies to cooking with all of the in-season produce we can get our hands on. Here are six must-make recipes to add to your end-of-summer list before it’s too late.
Ina Garten combines bright, bursting-with-flavor heirloom tomatoes with fresh mozzarella and basil leaves for the best no-lettuce salad (pictured above) you’ll have all summer. Once you’ve arranged your ingredients on a serving plate, drizzle them with olive oil, then season with kosher salt and freshly ground pepper. Perfection.