by Samantha Lande in Restaurants, August 6th, 2016
by Maria Russo in Recipes, Shows, August 6th, 2016
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Summer isn’t complete without the ultimate campground dessert: s’mores. But no ordinary combination of store-bought graham crackers, chocolate bars and marshmallows will do for the pros. Pastry chefs across the country are taking the snack staple up a notch with innovative riffs that still pull in those nostalgic flavors. These elevated desserts will leave you craving s’mores, whether or not you’re cozied up by a campfire.
by Nora Horvath in Food Network Chef, Recipes, August 5th, 2016
Let’s be honest. Chicken noodle, broccoli-cheddar and minestrone are all well and good soups, but when it’s roughly 100 degrees outside, the last thing you want to do is cozy up to a bowl of piping-hot liquid, right? But what about chilled soup? It’s just as light and satisfying as its steamy counterparts, but you can enjoy it without all of that … steam. On this morning’s new Chill Out episode of The Kitchen, Jeff Mauro and Katie Lee showed two ways to indulge your craving for soup without sweating it out in the kitchen. The secret lies in their simple recipes for cold soups, both easy to make and full of summertime flavors.
by Sara Levine in In Season, Recipes, August 5th, 2016
Though Alex Guarnaschelli is an esteemed Iron Chef and a tough-love Chopped judge with a reputation for excellence in the kitchen, many of her recipes are downright easy to make, like these top-rated summer picks. Check them all out below for sweet and savory seasonal inspiration.
Tomato and Watermelon Salad (pictured above)
Follow Alex’s lead and make this vibrant salad with room-temperature tomatoes and cold watermelon. “The contrast of temperatures will give the salad an extra-fresh taste,” she explains.
by Katie Workman in In Season, Recipes, August 4th, 2016
A couple of summers ago, zucchini noodles, aka “zoodles,” became the go-to answer to the perennial seasonal quandary: What do I do with the pounds and pounds of zucchini in my garden/CSA share/farmers market haul? Now that the spiralizer has established itself as a must-have kitchen tool the question becomes: What new variations can I make so I never tire of zucchini noodles?
Never fear, we have answers. Just as one can never (never!) have too much pasta in life, the same can be true for zucchini noodles in season. Here at Food Network, everyone is getting in on the zucchini-noodle game and putting their own spin on it — and if you don’t have a spiralizer, a vegetable peeler works in a pinch. Check out these ways to maximize your zoodle game for the rest of the summer.
by T.K. Brady in Recipes, August 4th, 2016
Peaches aren’t exactly a mystery fruit. The pleasure of eating a ripe summer peach out of hand can’t be overstated. But when they are in season and you’ve got more stone fruit than you know what to do with, you’ll want to figure out how to include them in every meal, in every course. Read more
by Allison Milam in Recipes, August 4th, 2016
Show your patriotism during the 2016 Games by putting a ring on it. In honor of the Olympic Games, make recipes in the shape of the Olympic rings. Garnish these ringed foods with the logo colors (or red, white and blue!) to give your presentation a first-place finish. Go, team!
Homemade Glazed Doughnuts (pictured above)
Start this recipe the night before so the dough has time to rise before shaping it into ring or doughnut holes. After frying the rings, you’ll make a simple glaze with powdered sugar, water and vanilla extract. You can add food coloring to the glaze in hues that reflect the signature logo of the Olympics.
by Elizabeth Brownfield in Recipes, August 4th, 2016
Listen, we’re not saying you and pesto need to go on a break. In fact, with basil being in season and all, now is a better time than any for you to be making your own Basil Pesto. But obliterating summertime basil in the blender isn’t the only way for you to put it to use. Sidestep the sauce for once with our favorite non-pesto ways to use up a fresh bunch of basil.
Dress meat up with basil.
Rub a spatchcocked chicken with homemade basil butter, made simply by pureeing two cups of basil with butter, garlic and lemon zest. The souped-up butter ensures the Roast Basil Chicken (pictured above) leaves the oven browned, crispy and flavorful.
by Jessica Merchant in Recipes, August 3rd, 2016
Fresh and juicy stone fruits, berries and tropical fruit varieties are sublime on their own right now, at the peak of summer. But give them some time on a fiery grill and their natural sugars will caramelize and their delicate flavors will be heightened. Try these sweet and savory dishes showcasing grilled fruit.
Our Grilled Mango with Jalapenos (pictured above) makes a gorgeous side dish to serve alongside tacos, grilled pork or fish. Sear mango slices seasoned with cayenne until grill marks appear, then squeeze a fresh lime over the top. Finish the mango slices with some Mexican crema, sliced jalapenos and cilantro.
by Bev Weidner in Family, Recipes, August 2nd, 2016
My watermelon obsession runs deep. And it may or may not have all started with Dirty Dancing. When Jennifer Grey carried the watermelon into the dance club and then annoyingly scolded herself with “I carried … a watermelon?!” with the biggest rolled eyes ever, it spoke to me. It spoke to me so much that I used to make my mom rehearse all of the lines and even the dance moves with me in our living room.
The scene when they are practicing the lift in the water? I absolutely nailed that move by running through the hallway and throwing myself onto the arm of the couch. I managed to balance there for a minute or so before tumbling off, only to do it all over again. It was my LIFE.
So, long story long, I’ve loved watermelon ever since. Even if I didn’t actually love the fruit (which I do), I’d probably pretend to anyway just so I could literally carry a watermelon. And repeat that line. For the rest of my life.
One of my absolute favorite things to do with watermelon is to make my own “juice” by simply adding watermelon to a blender and pureeing until the entire mixture is liquid, and then straining it into a large pitcher. It’s super-refreshing and not as sweet as you’d think, but wonderfully sweet at the same time. Naturally sweet.
I’m going crazy over this recipe. Mostly because it’s perfect for summer suppers when you don’t really want to overthink it. Or spend too much time in the kitchen. Or have too much to clean up. This meal hits the summer nail on the summer head.
So, we’re spicing some chicken cubes, but going a milder route for your kiddies. Just some Italian seasoning mixed with a little bit of garlic powder and a pinch of salt. It’s basically perfect. Tossed in a pan until browned on both sides. Done. Serve it with buttery corn on the cob. Even more done. Don’t you love this already?
And for you — gosh, it gets so good. You’ll start the same way you did for your kiddos, but then you’ll add cumin, smoked paprika and cayenne. Almost can’t deal with the greatness here. Toss it back in the pan to get some browning, and serve it with corn on the cob (add hot sauce!) and a crisp green salad. And a little bit of lemon. Gah.
It’s so simple and so summery and so freaking tasty you’ll lose your mind. I want to make it again but maybe put it on top of some silky lemony pasta!