Tag: summer

10 Dishes That Squeeze Every Last Bit Out of Summer

by in In Season, Recipes, August 13th, 2016

Heirloom Tomato TartWe’re just gonna say it: Fall is on the way, people. And it’s not that we don’t love fall — there are few among us who don’t applaud the return of pumpkin season. But we just want to make sure you enjoy as much of summer’s bounty as you can. Make these vibrant recipes before it’s too late to get the really good stuff.

Heirloom Tomato Pie (above)

The colorful tomatoes that fill farm stands are truly one of summer’s greatest gifts. Enjoy their beauty and wonderful, sweet flavor by making heirlooms the star of a savory pie from Food Network Magazine.

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What Do I Do with Zucchini and Summer Squash?

by in In Season, Recipes, August 12th, 2016

These aren’t necessarily unfamiliar vegetables that you don’t know how to prepare, like kohlrabi or rutabagas … but summer squash arrive in full force, bursting from the garden by the dozen, heaped in piles at the farmers market, heavy in your CSA box at the end of the summer. How to use it all and not feel the repetition of only a few dishes?

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Sweet & Savory Ways to Eat (and Drink!) Watermelon

by in Recipes, August 12th, 2016

Watermelon is one of the all-time-greatest simple pleasures of summer. Slice the always-refreshing, cheerfully pink fruit up into wedges at a family picnic and no doubt you’ll see everyone from toddlers to Grandpa gleefully gobbling it down, paying no worry to the juice dripping down to their elbows. But there are so many delicious ways to enjoy this sweet fruit. Try these eight creative spins on watermelon — both sweet and savory — before the sun sets on watermelon season.

It takes just six ingredients and 10 minutes of legwork to blend up these sweet-and-spicy Watermelon, Chili and Basil Ice Pops (pictured above). Combining the melon with fiery red Thai chiles and the licorice flavor of Thai basil is what gives them the unique flavor you can’t buy at a store. Read more

Spike It: Bourbon-Glazed Peaches with Mascarpone Cream

by in Recipes, August 11th, 2016

Bourbon-Glazed Peaches with Mascarpone CreamIt’s peach season!

My hands are waaaay up, if you’re not aware. This is the best part of summer (minus the rosé, maybe?), and I wait all year to have a REALLY GOOD peach. Sometimes I’m lucky and get a handful of fabulous ones. But most of them are so-so. Only once a summer do I get one so excellent that I actually remember it and crave it for another 365 days. Dreamy!

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The Best Fresh Tomato Recipes You Need to Make, Like, Right Now

by in Recipes, August 11th, 2016

Tomato and Watermelon SaladThe flavorless tomato wannabes that usually inhabit the produce section have gone into hiding, and plump and juicy in-season beauties have taken their place — at least for the time being. Now, and we really mean right now, is the time to bring fresh, super-sweet tomatoes into your kitchen, and these are the best recipes for you to make with tomatoes.

Combine ruby-red tomatoes with another in-season gem, watermelon, for Alex Guarnaschelli’s Tomato and Watermelon Salad. Each bite of the sweet, balanced salad comes with a surge of juicy refreshment.

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Summer Crumbles, Cobblers, Crisps and More Go Savory

by in Recipes, August 10th, 2016

Tomato CobblerIf cobblers, pies, crumbles and more are your go-to way to get your fix of summertime fruit, why wouldn’t the same go for in-season veggies? Around here, we’re giving cobblers, crumbles, pies and crisps that were once strictly sweet a produce-packed, savory spin. Each one leaves the oven hot and bubbling (not to mention buttery and flaky) — and is well worth turning your oven on for.

Whether you get your tomato loot by picking tomatoes from the produce section or plucking them from your own vine, one thing is for sure: Food Network Magazine’s Tomato Cobbler is a prime (not to mention unexpected) way to put it to use. Simmered with garlic, herbs and just a touch of brown sugar, the cherry tomato filling is topped with drops of buttery biscuit dough.

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How to Perfectly Grill Your Favorite Cut of Steak

by in Recipes, August 9th, 2016

Skirt SteakThere’s nothing worse than buying yourself a nice steak for dinner, and then ruining the meat with a grilling misstep. Even though they make for a hearty meal, steaks require a little finesse to cook perfectly. To grill your favorite cut just right, take the advice of a few Food Network stars.

Skirt Steak
High heat helps this long, flat cut achieve a flavorful sear, but be careful not to overcook it; the meat can quickly become tough and chewy. Marcela Valladolid marinates the skirt steak in this recipe in citrus and beer to tenderize it.

Try It: Beer-Marinated Grilled Skirt Steak (above)

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6 Clever Reasons You Should Break Out That Melon Baller

by in Entertaining, Recipes, August 7th, 2016

A melon baller is the sort of tool everyone has stuffed in a drawer, but we bet you rarely reach for it. Next time you find yourself stuck in a recipe rut, dig it out — and try one of these unique ways to use it.

Serve a Boozy Treat
Scooped melon bites already look adorable served in individual glasses, but then Jessica Merchant (the blogger behind How Sweet Eats) makes them even more irresistible: She douses them in a bright mixture of lime juice, honey, mint and rum.

Try it: Boozy Minted Melon Balls (above)

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6 Shrimp Classics That Are Loads Better on the Grill

by in Recipes, August 7th, 2016

Grilled Shrimp ScampiShrimp are quick to cook and even quicker to disappear from your plate, but they’re even better smoky and hot off the grill. Now that it’s August and the grill’s sizzled its fair share of burgers and hot dogs, give classic shrimp dishes the grilled treatment too.

Shrimp Scampi

A lemony, garlicky and buttery plate of shrimp scampi is one of our fans’ most-beloved dishes — and it’s even better done up on the grill. Bobby Flay’s Grilled Shrimp Scampi dish has all the bright flavor of the classic, plus a delightful char.

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How to Never Turn On Your Oven: A Whole Day of No-Cook Recipes

by in Recipes, August 6th, 2016

We’ve learned a valuable lesson this summer: Turning on the oven or stove during a heat wave is no way to live. Then again, neither is a diet of straight salads. If you’ve resigned yourself to choose between sweaty, miserable meal prep and monotonous bowls of leafy greens, we’re here to throw you a lifesaver. We’ve been hard at work planning no-cook summer meals to keep you cool and satisfied throughout the day. Here’s a sample menu to keep on hand for the next time temperatures rise:

Breakfast

You don’t need fried eggs and bacon to give yourself a morning energy boost. Rachael Ray’s Yogurt and Fruit Parfaits will fill you with protein and fiber without requiring you to fire up your griddle. If you have an abundance of fresh fruit on hand, try Ina Garten’s Fruit Salad with Limoncello; the silky lemon yogurt topping comes together in mere seconds.

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