by Allison Milam in Recipes, June 5th, 2014
by Debra Puchalla in Recipes, June 4th, 2014
We’ve all grown accustomed to accepting everything from juicy pineapple rings to crunchy romaine with grill marks. But why should you stop there? Push beyond the realm of hot dogs and hamburgers by getting ahold of some veggies that are shockingly good on the grill. Here’s a list of favorites — and then some.
Now that the grill is involved, your beet salad game will never be the same. Just as you do before roasting, wrap beets in foil with a little olive oil before getting ‘em on the grill. Once they’re soft, your reinvented beets will possess an earthy, smoky sweetness that the salad bar just can’t touch.
by Foodlets in Family, May 27th, 2014
While on photo shoots, I’ve bumped into a beer can chicken or two. But I’ve never actually cooked one at home. I am, therefore, somewhat of a grill-season fraud. Last summer “beer can chicken” (with and without hyphens for any of you copy gurus who are wondering) was Googled tens of thousands of times. But not at my house. Don’t get me wrong: I have no problem with having a beer out back. But every time I see the resulting pictures of beer can chicken — chickens standing or sitting awkwardly and ridiculously on domestic cans or even imports — as if waiting for someone to hand them beers, toes pointing, flailing, kicking or squatting — I can’t help but laugh at how odd they look, and I move on to chops, steak or salmon. Their accoutrements, spice rubs, glazes and flurries of herbs, help doll them up. Yet a beer can chicken’s crossed legs, uncrossed legs, stretching arms and stoic stance don’t make me hungry; they make me think, randomly, of yoga. See above for a visual reference, wherein a stately beer can chicken looks to be moving toward seated meditation, a pensive, quieting pose that conjures warm breezes and calm waters — and a generous spice rub.
Still, there’s a smart reason such food images are shot the way they are. If the food stylist platters the meat or carves the bird, then the picture doesn’t sell the “why” of the recipe: the beer. Placing the chicken on a can of beer allows air to circulate around the bird and hence gives it crisp skin all over, a major plus, and devotees of the Cult of Beer Can Chicken claim the results are juicy and more flavorful. You can insert a debate on beer brand here, folks. (And then go ahead and argue, as Mr. “Meathead” did two years ago on Huffington Post, about whether the method is good anyway.) In the meantime, I am not waiting for New Year’s this year for resolutions: I resolve to win summer. And that starts with stretching into Sun Salutation, getting past chicken poses, crossing the road to get to a six-pack and grilling beer can chicken. After all, what could be bad about drinking a little beer and cooking out? Namastasty.
Check out my top 5 favorite beer can chicken poses, after the jump.
by FN Dish Editor in Drinks, How-to, May 21st, 2014
When the weather turns warm, there’s nothing more refreshing than a Popsicle — except one made with fresh ingredients and not an iota of fake coloring in sight. Here are FN Dish and Foodlets’ favorite ideas for sunny days ahead.
Chocolate Sundae Ice Pops: Low-fat milk plus ripe avocado and bananas, not to mention honey and cocoa powder, make Melissa d’Arabian’s chocolatey pops a surprisingly healthy treat.
Strawberry-Banana Frozen Yogurt Pops: Full of fresh fruit and organic yogurt to boot, these frozen treats are low in sugar and even pack a punch of protein.
Italian Ice Pops: Frozen raspberries plus fresh mint and lemon juice are the base for these light and refreshing pops by Giada De Laurentiis.
by Maria Russo in Recipes, August 31st, 2013
Let’s face it: The best part of sangria
is the fruit soaked in whatever concoction you’ve mixed together. And the longer the fruit stays in the liquid, the better it gets. So take a tip from one of the original kitchen hackers himself, Alton Brown. Click play on the video above
to find out how he keeps that fruit soaking to its fullest extent.
by Maria Russo in Recipes, August 24th, 2013
This weekend marks the unofficial end of summer, and while the weather may stay hot and humid for a few more weeks, leisurely backyard barbecues and alfresco entertaining will likely wrap up on Labor Day, as back-to-school routines and hectic schedules become all too familiar again. Whether you’re hosting an end-of-season bash or simply spending a relaxing few days with your family, say goodbye to summer with the season’s best eats and drinks. For this weekend’s cookout, FN Dish is sharing Food Network’s best-ever summertime recipes, those tried-and-true classics that are guaranteed to please. Together, these five-star picks from some of your favorite chefs, like Bobby, Alton, the Neelys and Giada, will create the ultimate Labor Day menu, one filled with smoky grilled meat, an easy-to-make side salad and a decadent dessert featuring summer’s sweetest fruits, plus quick appetizers and cocktails to round out the feast.
A platter of Bobby’s Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic and Alton’s Margarita (pictured right) are ideal party-starters, and these recipes are ready to enjoy in just 15 minutes and five minutes, respectively. To make the glaze for his shrimp, Bobby whirls soy sauce, a splash of lime juice and garlic with a stick of butter in a food processor, then brushes the mixture on the seafood before grilling it. Keep an eye on the shrimp while cooking — they take mere minutes to finish.
by Maria Russo in Recipes, August 17th, 2013
Wrapped in paper and featuring the deliciously classic combination of a chocolate cookie exterior and cool vanilla center, store-bought ice cream sandwiches are a timeless summer treat. But there are indeed more ways to celebrate ice cream sandwiches than the original, especially when you think way beyond those chocolate and vanilla bars and commit to making your own signature creations at home.
The key to making successful ice cream sandwiches is combining flavors that you know work well together, like peanut butter and jelly or chocolate and bananas. Start with your favorite ice cream flavor — no need to make it from scratch, as any grocery store brand will do. Then look to complement it with two shells; cookies are a traditional pick, but other treats like doughnuts, crackers and sweet breads transform the sandwich into something extra special.
Food Network Magazine created a collection of frozen concoctions — Super Cool: Ice Cream Sandwiches — that features inventive sandwich-inspired twists, like Cherry-Almond Croissants (pictured right), Coffee and Doughnuts and Chocolate-Banana Bread. Check out these photos to learn how to craft these desserts and more at home. No matter what ingredients you choose to use, Food Network Magazine notes that it’s important to “freeze your base before assembling” and to “freeze sandwiches at least 1 hour before serving.” This will give the ice cream a chance to solidify, so that it doesn’t turn into a melted mess when you eat it.
by Maria Russo in Recipes, August 15th, 2013
While burgers are one of summer’s quintessential dishes and an ever-popular pick at backyard barbecues everywhere, cooking the ultimate between-the-bun creation takes patience and a bit of know-how. It’s not enough to simply slap some meat into a patty, flop it on the grill and melt cheese on top, as doing so has likely led to sorry results at least once or twice — or more. The kind of meat you buy, plus how you form the patties and the way in which they’re cooked all contribute to the overall taste and texture of the burger. Check out a few of Food Network’s top tips below for crafting a perfect burger at home, then browse step-by-step snapshots to learn more about how it’s done.
Fat Equals Flavor:
You may want to save the calorie-trimming for another meal, because making burgers isn’t the time to skimp on fat in your ground beef. Opt for ground chuck blended with about 20 percent fat (this will likely be advertised in stores as an 80/20 mixture), and season it simply with just salt and pepper to allow the taste of the meat and char to shine through between the bun.
How many times have you formed a seemingly flat beef patty only to have it dome up while cooking? Prevent those humps and turn out level burgers every time by pressing your finger into the center of one side of the raw patty before it’s placed on the grill. That indent will account for the growth in height while cooking and ensure the final product is even.
by Maria Russo in Recipes, August 10th, 2013
You’ve seen it overflowing the farmers market tables and piling high in the grocery store produce section: Corn is officially in season, with its sweet, bright-yellow cobs at their peak of freshness from now through the end of the summer. While shucking and boiling corn, then dousing it with butter and salt is a deliciously traditional way to prepare this family-friendly vegetable, there are indeed dressed-up versions of the classic that are every bit as simple and quick to prepare. Grilling fresh cobs will deliver a smoky note, while experimenting with ingredient butters or baking the kernels into a sweet casserole will offer next-level tastes and textures that highlight corn’s natural flavor. Check out Food Network’s top-five corn dishes below from the Neelys, Guy, Bobby and more Food Network chefs for easy recipe inspiration.
5. Smoky Corn on the Cob — Thanks to a low and slow grilling technique, these slightly charred cobs have time to become tender without burning.
4. Sweet Corn Pudding — A creamy, cheesy casserole that will round out your backyard barbecue, the Neelys’ fresh-corn bake is spiked with a pinch of cayenne pepper for subtle heat.
Get the top-three recipes
When it comes to hosting a backyard cookout, a spread of burgers, barbecue, sides and salads is essential, of course, but so are a few pre-dinner munchies. Having a few easy-to-eat appetizers on hand will ensure your guests are held over until the main dishes are ready and not weighed down in the meantime. While chips and dip may be a go-to classic, you can indeed take your appetizer offering to the next delicious level while sticking with simple, stress-free favorites.
Sunny Anderson’s Chicken Flautas with Avocado Cream (pictured above) are top-rated bites that can be prepared in 40 quick minutes. To save time, Sunny starts with a precooked rotisserie chicken to make the filling, featuring the bold flavors of sauteed jalapenos, salsa and garlic, plus cheddar cheese and lime juice. She wraps the mixture in flour tortillas, then deep-fries the flautas until golden brown and crispy, before serving them with a creamy, cool combination of mashed avocados and tangy sour cream.