by Virginia Willis in In Season, Recipes, June 27th, 2014
by Allison Milam in Recipes, June 26th, 2014
Succotash is essentially an all-American stir-fry. Succotash has many variants and adaptations, but by definition, nearly all contain corn and beans. Fresh vegetables are what make this recipe so special, so I gently suggest not to bother with this recipe unless you can make it with peak-of-summer produce. All the ingredients are diced about the same size, resulting in a stellar vegetable medley. I promise you will be rewarded! The key to succotash is that simple ingredients are combined with a minimum of fuss, and the results are a colorful and crisp burst of down-home comfort.
Choosing the vegetables is important. When faced with a mountain of corn at the grocery store, farmers market or produce stand, look for the silk at the top of the ear to be very dark brown, almost black. It is not unusual to see people peeling back the husks in search of ears with perfect rows of kernels. Just take a peek to make sure the ear is full and free of worm. Try to purchase corn still in the husk and keep it on until ready to cook, to keep the corn moist and sweet.
by Cameron Curtis in Drinks, Food Network Chef, June 25th, 2014
The grill isn’t the only kitchen tool that has your back this summer. When the weather’s steamy, the air conditioner is humming and flip-flop tan lines stud the sidewalks, there’s another device you simply can’t live without: your kitchen’s freezer. With all its ice-cold power, the freezer transforms simple ingredient combinations into delectable, cooling summer treats. Food Network’s roster of fun frozen desserts, from treats scooped into a cone to those licked on a stick or taken by the frosty slice, is as integral to summer as hot dogs and summer camp.
1. Easy Ice-Cold Sandwiches: If what’s on your grill is getting all of the attention, don’t let your last course fall by the wayside. Involving only some light assembly, Food Network Magazine’s Praline Ice Cream Sandwiches (top left) are a safe bet.
2. Juicy Popsicles: Grab those coolers! Giada’s adults-only Spiked Watermelon Pops (top right) aren’t just hit with vodka, they’re also infused with a little fresh mint, meaning you’ll feel nice and fresh at your next beach barbecue.
by Ricky Smith in Drinks, June 21st, 2014
Alton Brown may be spending most of his time on the set of Food Network Star or Cutthroat Kitchen, but there’s always time for a cocktail. He gave us the low-down on his favorite drink for summer, told us which trends he is totally over and answered how you can best stock your at-home bar.
What cocktail trends are you over?
Alton Brown: I’m over anything that involves a cheese-stuffed olive because I don’t like cheese in my booze.
by Virginia Willis in Recipes, June 20th, 2014
There’s no reason kids should have all the fun when it comes to slushies. They’re simple to make and they do a nice job of cooling you off during the hottest months of the year, so what’s not to love? While these options include alcohol, they can easily be made family-friendly with a bit of simple syrup or fruit juice. Either way, FN Dish is convinced that after a few sips of one of these guys, you’ll be bidding farewell to punch and beer this summer.
by Rupa Bhattacharya in In Season, June 17th, 2014
I actually put together my very first grill myself. It took all day and a good deal of patience and persistence. It was a pretty scary moment when I twisted the control on the tank and clicked the ignition. It all worked out and I didn’t blow myself to kingdom come. I love to grill throughout the year, but in the summer it’s just practical to keep the heat out of the kitchen. Burgers and brats are brilliant, and steaks and seafood are stupendous, but my absolute favorite is cheap and cheerful chicken. Read more
by Rupa Bhattacharya in In Season, Recipes, June 16th, 2014
What do you really need on hand for quick, easy summer dinners? Here’s our go-to list — it’s a combo of veggies that turn into meals in a snap, seasonings that make everything a little more summery, and starches that help round out whatever you’ve got on hand (ideally without heating up the house too much).
by Allison Milam in Recipes, June 12th, 2014
We had just lost the amazing ice-pop stand downstairs from our office and were really feeling the void. To make up for our loss, we developed some fun, summery flavors sort-of-inspired by Chopped baskets, working savory flavors in where we could.
These mixed-up pops were ridiculously fun to test (and taste). If you plan on developing your own recipes, here’s what we learned: Basically, it’s really easy to freeze things — you could put plain fruit juice in the freezer and it’d end up a pop — but for perfect popsicle texture, you’re looking for a balance between fruity, creamy and icy.
by Nikhita Mahtani in Community, June 8th, 2014
Some would say that we should never, ever tinker with the trinity of lettuce, tomato and onion. And if we had only one burger per year, maybe that would work. But since we’re at the very beginning of summer (we can say “summer” now, right?), we have more than enough time to expand our burger repertoire. This week, FN Dish runs down the line of burger combinations and updates we might not have previously considered.
1. Walk the Plank: Cedar planking isn’t just for salmon. Bobby grills Cedar-Planked Burgers (pictured above) for a complex smokiness. If you ask him, it’ll be the first thing you taste.
by Sara Levine in In Season, June 8th, 2014
Bobby Flay puts a flavorful twist on the classic milkshake for Food Network Magazine in this week’s Most Popular Pin of the Week by combining gooey marshmallow fluff with cold heavy cream. He then blends creamy milk with scoops of chocolate ice cream, resulting in a refreshing summer treat.
For more indulgent summer recipes, check out Food Network’s Let’s Grill board on Pinterest.
Get the recipe: Double Chocolate-Marshmallow Milkshakes
Summer’s heating up, and we’ve got plenty of frozen treats to cool you down. But here’s something unexpected to store in the freezer alongside your ice pops and ice cream sandwiches: 11 ingredients that freeze beautifully in ice cube trays. Those tiny compartments are perfect for preserving leftover condiments or the last few glugs of a bottle of wine. And when it’s just too hot to sizzle bacon in a skillet to render its fat or to roast garlic in the oven, you’ll be glad you’ve got those flavorful goods chilling out in the freezer. Read more