by Lauren Piro in Recipes, July 27th, 2016
by Foodlets in Recipes, July 26th, 2016
If you’re worried that your ice cream maker might spend another year gathering dust, well … we’re not here to assuage your fears. You just don’t need a fancy machine to make super-satisfying ice cream at home. These easy recipes typically rely on sweetened condensed milk and whipped cream to get that silky texture with exactly zero churning. Here are some recipes for classic flavors (and a few wild cards) to get you started.
by Nora Horvath in In Season, Recipes, July 25th, 2016
There are four small kids at my table every night. And at the end of a busy summer day, nothing hits the spot like a dinner that’s already made. These are the time- (and sanity-) saving hits we rely on all summer long.
Warm and Fresh
Broccoli with Bow Ties (pictured above)
The key to serving Ina Garten’s perfectly lemony pasta in a flash is making the whole thing ahead of time and storing it in a stovetop-friendly pan. (I like to use the pasta pot I boiled the water in.) Pop it from the fridge to a warm burner set on low for a perfect summer meal in minutes.
by Katie Workman in In Season, Recipes, July 24th, 2016
We’re all about peach cobblers and peach pies in the summer, but if all you’re making with this juicy fruit is dessert, you’re seriously missing out. Peaches are at their peak of juicy sweetness for just a short time in the summer, and it’s best to make the most of those glorious days. Read more
by Emily Lee in Recipes, July 24th, 2016
Swiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach. It is rich in vitamins A, C and especially K, and it is also a good source of magnesium, iron and potassium. Chard can be steamed or sauteed, and it’s great in soups, stews, casseroles, frittatas and quiches. Young leaves can be eaten raw in salads.
Chard always has green leaves, but the stalks can be a variety of colors. Rainbow chard is an assortment of different varieties, with stalks of red, pink, orange, yellow and white. The colors will fade somewhat in the cooking process, but boy are they pretty to look at when uncooked! Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It’s a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately. If the stems are thin and tender, this step can be skipped.
by Allison Milam in Recipes, July 22nd, 2016
Summer dining is all about ease and convenience, so if you’re agonizing over the perfect salad to pair with your pork tenderloin or grilled chicken, you’re seriously overthinking it. Intricate slaws that require a half-hour of chopping and grain salads that require you to boil water get a lot of hype at this time of year, but we think there’s a superior option that best encapsulates the easy, laid-back nature of summer dining. Let us introduce panzanella, a traditional Italian salad made with day-old bread, olive oil, tomatoes and basil. These are just the staples, as many modern recipes go above and beyond the call of duty by featuring cucumber, bell pepper, red onion and more of the season’s finest produce. But what we love the most about this hearty dish is the fact that it has the potential to reduce food waste. That’s right: The crustier the bread, the better. So before you even think about tossing that half loaf of stale bread on your countertop, check out these quick, easy and flavorful panzanellas from Food Network.
Cucumber, red onion, basil and heirloom tomatoes are mixed together to create an eye-catching rainbow of edible color in Ree Drummond’s rustic bread salad. When selecting the bread, go for a crustier loaf that will hold its shape against the olive oil and red wine vinegar dressing. If you want to avoid using the oven, you can cut up the bread and let it dry out at room temperature overnight.
by Nora Horvath in Food Network Chef, Recipes, July 22nd, 2016
The cans of tomatoes lining your pantry have had your back all year long, but now is the time to give that can opener a rest. Right now fresh tomatoes are reaching their longed-for, juicy peak. Put these fleeting gems to good use by incorporating them into dishes that normally call for the can — pasta, soup and more — and do it fast.
When the need for a quick pasta meal arises, put the can of crushed tomatoes down. Though the can creates a speedy marinara (and a jar of tomato sauce is even quicker), remember these standbys will still be there for you once tomato season passes on by. Instead, go for Melissa d’Arabian’s Mediterranean Summer Pasta with Salsa Cruda, which brings fresh, diced tomatoes into the mix. Side note: This sauce is a no-cook dream. Instead of simmering it on the stove, you combine all the ingredients in a bowl and let their flavors meld together before tossing with the pasta.
by Elizabeth Brownfield in Recipes, July 21st, 2016
We love coming home to a big bowl of pasta at the end of a long day, but during the hotter months our go-to cream sauces and baked pasta casseroles feel too heavy for steamy summer nights. To satisfy your carb cravings at this time of year, stick with Giada De Laurentiis’ best recipes for fresh, veggie-focused pastas that are refreshing and surprisingly light.
Pasta Ponza (pictured above)
Baking juicy tomatoes with tangy capers gives this dish bold flavors, while a breadcrumb crust delivers a satisfying crispy bite.
by Allison Milam in Recipes, July 21st, 2016
When summer temperatures spike and the air conditioning can’t begin to cut the heat, the very last thing you want to do is turn on an oven or sweat over a fiery grill. Instead, beat the heat with chilled summer soups, which are not only delicious and instantly cooling, but even improve when given a little time in the fridge for the flavors to meld. Make a big batch of soup showcasing fleeting summer produce such as tomatoes, corn, cucumbers or berries, and start enjoying the fleeting tastes of summer by the spoonful.
If you could capture summer in a bowl, it would be Ree Drummond’s Gazpacho (pictured above). First, she blitzes Roma tomatoes together with garlic, red onion, cukes, celery and zucchini. Then, she drizzles in olive oil for richness and body, vinegar for tartness, and hot sauce for kick. But it’s Ree’s garnishes that take this dish to the next level: Sliced avocado, cilantro leaves, minced hard-boiled eggs and grilled shrimp make each bowl a satisfying meal. Read more
by Regan Burns in Family, Recipes, July 20th, 2016
The words “summer” and “corn” just go together. And there’s good reason for that. Fresh summer corn is a true emblem of this warm-weather season, when your time is best spent nibbling it right off the cob in all of its char-marked glory. Before it’s too late, run down the line of our best corn recipes, each raking in 5-star ratings from our corn-loving fans.
A flash of cooking, a punch of vinegar and a scattering of red onion and fresh basil are all it takes to elevate summer’s bounty to the glory that is Ina Garten’s Fresh Corn Salad, a dish worthy of more than 200 reviews and a 5-star rating.
When planning a vacation, one of the top reasons to opt for a house rental instead of a hotel is for access to a full kitchen while you’re away from home. It’s much less expensive (goodbye, 18 percent gratuity on every meal and drink!) and if you love to cook, it’s pretty fun. That said, the post-arrival trip to the grocery store can quickly turn into a nightmarish spend fest without some advance planning. Here are tips on how to smartly stock your rental kitchen with a single trip to the grocery store that won’t break the bank.
Tip #1: Plan your meals.
I have found that some of my go-to meals at home just aren’t feasible on vacation. Making my family’s favorite meatballs, for example, would require me to purchase breadcrumbs, Parmesan cheese, fennel seed and several varieties of herbs — ingredients I always have at home, but might not use again during my vacation stay. Try to stick to recipes that have relatively few ingredients, such as this Zucchini Panini and our other 5-Ingredient Summer Recipes.