Tag: summer

Humidity and Cookies — Fix My Dish

by in How-to, August 8th, 2011

chocolate chip cookies
Twice a month, we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it. For example, this week’s question is directly related to the intense summer heat we’ve been having.

Question: “With all this humidity, my freshly-baked cookies got stale. How can I crisp them up again?” — Debby D.

Answer: Moisture may be good for your plants or your skin, but not for your cookies. Summer, though welcomed for the sun and fun, also brings humidity that makes your cookies limp — not so fun. Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

Have a question for the Kitchens? Leave a comment below and they’ll answer a select number of them in the coming weeks.

Summer Seafood Fest

by in Recipes, View All Posts, June 17th, 2011

deviled lobsters
Celebrate the fresh, boiled, steamed and grilled flavors of a traditional lobster bake this summer. Our overflowing menu below boasts classic ingredients, favorite recipes and the ease and simplicity of at-home, on-the-stove cooking. No need to live near the beach or build a giant rock pit in the sand in order to try these East Coast tastes; all of the recipes can be made right in your kitchen. Don’t forget to stock up on hand wipes and lobster bibs!

No summer celebration can begin without a glass of sweet chilled lemonade. Michael Chiarello’s recipe for Muddled Lemonberryade from Cooking Channel combines tart lemon juice and sweet strawberries. By the way, there would be nothing wrong with adding a few splashes of vodka to make this an adults-only sipper. After all, you have a lot of lobster-baking ahead of you.

If you want to start with an appetizer before the main event, serve your guests a platter of Emeril’s Grilled Whole Shrimp With Lemon and Marjoram from Cooking Channel while you’re preparing everything else. The subtle citrus flavor complements the mild essence of marjoram, and the heat of the grill melds these tastes perfectly. Don’t have access to a gas or charcoal grill? A stove-top grill pan will do the job, too. If you’re planning to serve the shrimp along with the rest of your meal, add these to the grill at the last possible minute, as shrimp can quickly become chewy if overcooked.

More seafood recipes after the jump »

How to Keep Your Kitchen Cool

by in How-to, June 14th, 2011

stover burner
In the hot summer months, it’s hard to spend time in the kitchen over a hot stove. Every Wednesday on Food Network’s Facebook page, we host “Ask the Editor,” where readers can ask a question on a specific topic. Last week, we received numerous inquiries on how to keep kitchens cool in the summer heat.

So how can you put dinner on the table without driving you and your family into a heat coma?

Top 5 Tips With Recipes

1. Take It Outside: If you have a grill, use it! You can make dinner — from start to finish on the grill — leaving your house cool and your stove clean.
Recipes: Sausage-and-Pepper Skewers, Tuna Burgers with Carrot-Ginger Sauce, Grilled Ratatouille Salad

2. Use Your Slow Cooker: Set it and forget it — it couldn’t be more simple. While we don’t suggest cooking heavy dinners like you would in the winter, there are lighter, more refreshing ways to use this kitchen gadget.
Recipes: Shrimp Creole, Chipotle-Lime Chicken Thighs, Slow-Cooker Pork Tacos

Three more ways to keep the heat down in your kitchen »

Everyday Garlic Chicken Greats

by in View All Posts, September 8th, 2010

garlic chicken
Summer FestWe’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

A few cloves (or heads!) of garlic are great for livening up plain chicken dinners. For an explosion of garlicky flavor, add these favorite weeknight wonders to your repertoire.

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Tyler’s Ultimate Tomato Salads

by in View All Posts, August 25th, 2010
Tomato Salad Tyler’s Heirloom Tomato Chow-Chow

Summer FestWe’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Tyler Florence has a knack for creating the “ultimate” stand-by dishes. With tomatoes at their peak, I decided to tap his culinary know-how for farm-stand inspiration.

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The “Other” Summer Greens

by in View All Posts, August 11th, 2010
Swiss Chard Lasagna Irresistible Swiss Chard Lasagna from Food Network Magazine

Summer FestWe’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

I sometimes forget about summer greens until I run into a beautiful, compelling pile of chard or mustard greens at the farmers’ market. For my next impromptu purchase, I’ve tapped into the expertise of Alton, Giada and the Food Network Kitchens. I might even head out to buy greens on purpose now, with these three winning recipes (plus Alton’s cool washing method!) at my fingertips.

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Creamed Corn-Off: Battle of the Southern Cooks

by in View All Posts, August 4th, 2010
Claire's Creamed Corn
Bacon is the secret ingredient in Claire's creamless creamed corn
Summer Fest
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Forget those green cans! It’s summertime, and that means creamed corn made from fresh, sweet ears. Though all four of these easy from-scratch creamed corn recipes come from Food Network chefs with Southern roots, they offer very different takes on this classic side dish. Whose is your pick for summer corn season?

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Paula’s Best Zucchini Bread, Plus 5 Riffs

by in View All Posts, July 28th, 2010
Zucchini Bread
Paula's Best Zucchini Bread Recipe

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

With zucchini season at its peak, there’s no better way to celebrate than with batches and batches of zucchini bread. And if you happen to have a humongous specimen lurking in your garden, this is the dish for you – the seeds of larger zucchini are tough and dry, but you won’t even notice when it’s grated into bread. For a classic, down-home zucchini bread recipe, we turned to Paula, of course.
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Lovin’ Lobster Rolls

by in View All Posts, June 22nd, 2010

Our friends over at Tasting Table recently hosted a Lobster Roll Claw-Off featuring some of NYC’s finest versions of the classic. We were lucky enough to attend and sample all eight sandwich competitors.

Claw-Off Fan Favorite, Courtesy of Tasting Table
Claw-Off Fan Favorite, Courtesy of Tasting Table

You don’t have to be an East Coaster to enjoy this summertime favorite. Try these new takes on the traditional roll from Food Network hosts.

Bobby's Lobster Roll

Bobby’s rolls with curry mayonnaise

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Summer Content Explosion!

by in View All Posts, April 29th, 2009


When content from the Food Network Magazine comes in, it always feels like Christmas. (The magazine editors even sent a CD of the June/July content downtown to the Chelsea office by messenger service this time – my personal NYC Santa!) With that precious CD came an explosion of recipes, images and stories that we had been anticipating for months, and we rushed to get it all up online in record time.

So here it is: The recipes, the Summer Drinks Slideshow, He Made She Made, the magazine home page. . . But best of all are the burgers.

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