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.
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.
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.
If you really want to make the most of summertime, you have to plan ahead. For instance, no one wants to reach Labor Day without having eaten as many burgers as possible, right? Consider this your “burger bucket list.” Can you check them all off before summer ends?
Ultimate Backyard Burger (above)
Cheese and bacon are always enough to make a burger irresistible, but this recipe’s special smoked-chile ketchup and mustard aioli take it over the top.\
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.
Melon balls were the quintessential summer party food when I was growing up. Heck, they were even the quintessential summer snack food. I loved that we could grab watermelon and cantaloupe wedges from the fridge if we wanted, but when we got to snack on the melon balls? It just felt more fun — more fancy. And, obviously, they tasted fantastic under the hot sun.
My mom didn’t do anything fancy to the melon balls. She simply scooped them out and tossed them in a bowl, sometimes with pineapple chunks or even strawberries. It wasn’t until I was out of college that I had my first melon ball “salad,” if you will: melon with fresh mint and even a bit of dressing. It was incredibly refreshing and has been a staple for me ever since.
Don’t even give me your melon balls unless they have a touch of fresh mint! And honey. And now … lime juice. And RUM.
This just keeps getting better and better.
The summer cookout has been a carnivore’s arena since the dawn of conveniently packaged meat. But now, with fresh, seasonal produce like asparagus, zucchini and corn back in vogue — and not just for the healthy-eating set — it’s time to turn the traditional grilling practice on its head by demonstrating how beautifully spring and summer vegetables hold up over the coals. Next time you’re planning a cookout, try throwing one of these wholesome, meat-free dishes into the mix. The vegetarians will thank you, and even the most-stubborn meat eaters won’t be able to resist a few helpings of smoky grilled veg.
Perfect Veggie Burgers
You won’t miss the beef when you bite into these hearty vegetarian patties. Each one is packed with protein-rich walnuts, beans and barley, which combine to reproduce the meaty, wholesome bite you would expect from a traditional burger.
Ketchup fans, we feel you. There’s indeed a time and a place for that classic condiments. But this isn’t it — at least not right now. On this morning’s brand-new episode of The Kitchen, the cast shared a duo of hot-dog makeovers just in time for summer, which is (hopefully) on its way. While Jeff Mauro opted for a tried-and-true hot-dog base and dressed-up toppings, Geoffrey Zakarian went so far as to swap out the traditional dog in favor of a hearty Polish kielbasa. Read on below to see how they do it.
The long-awaited season of alfresco dining has finally returned, and the last thing we want to see when we open our picnic baskets is a cracked pie or a leaky bowl of coleslaw. A sturdy carrier is our greatest ally when preparing for an outdoor feast, and luckily, there are plenty of dependable totes, bowls and baskets designed to get your precious cargo to the park in one piece. Here are a few trusted picnicking sidekicks that are worth investing in this summer.