by Maria Russo in Recipes, July 5th, 2014
by Maria Russo in Recipes, June 28th, 2014
Along with juicy tomatoes, tender zucchini and sweet blueberries, corn is among summer’s most-beloved produce, as it’s both easy to prepare and guaranteed to please even the pickiest eaters at the dinner table. While the classic preparation of boiling corn and rolling it in a stick of butter is a tried-and-true favorite, this seasonal vegetable can be dressed up to take on next-level tastes with the help of a few can-do recipes. Read on below to get five fresh-corn-based how-tos — the top picks for putting this summer staple to work from each co-host of The Kitchen.
Sunny’s Quick Corn and Pico Salad (pictured above) is a no-cook side dish that takes mere minutes to put together. After starting with store-bought pico de gallo, Sunny adds fresh corn, fragrant cumin and refreshing lime juice to balance the flavors.
by Maria Russo in Recipes, June 21st, 2014
With summer in full force and grilling season officially underway, The Kitchen co-hosts dedicated an entire hour on this morning’s all-new episode to perhaps the ultimate grill-friendly meal: burgers. Family-friendly and endlessly versatile, hamburgers can feed a crowd and shine both in their simplest form and when dressed up with nontraditional toppings. Katie and Marcela offered a few of their takes on classic between-the-bun creations with Shrimp Burgers with Old Bay Mayo and Grilled Chicken Burgers with Pasilla Aioli, respectively, while Geoffrey, Katie and Sunny made next-level ketchups: Guachup, Spiced Peach Ketchup and Sunny’s Homemade Ketchup.
FN Dish wants to know: When it comes to firing up the grill and searing your ultimate burger, what do you reach for? Is your favorite patty one made of chicken or fish instead of beef, or do you prepare no-meat burgers? Are you a cheese purist and prefer cheddar or American, or do you reach for tangy goat or blue cheeses? Toppings: salty like bacon, or sweet like caramelized onions?
Vote in the poll below to tell FN Dish how you take your best burger (select all that apply).
by Maria Russo in Recipes, June 14th, 2014
The Kitchen co-hosts, plus a few of their special guests, showed off a next-level contraption that roasts chicken fireside, a la rotisserie chicken, on this morning’s all-new episode. The setup included a central fire pit and multiple hanging birds around the heat, which roasted slowly and became moist and juicy. If you don’t happen to have the tools and space to recreate the scene in your backyard, there’s no shame in picking up a warm rotisserie chicken from the supermarket and putting it to work in quick-fix meals at home. Easy to find and economical, store-bought rotisserie chicken is a weeknight timesaver and perhaps the ultimate shortcut ingredient, as it can be used in countless lunch and dinner recipes. Check out a few of Food Network’s favorite ideas below, then see all of the recipes featured on The Kitchen today.
Once you make a sweet, tangy barbecue sauce, these surprisingly healthy Pulled BBQ Chicken Sandwiches (pictured above) become as simple to make as shredding the meat and assembling. Be sure to not go overboard when adding the liquid smoke; a few drops will go a long way in adding the beloved smoky flavor.
by Maria Russo in In Season, Recipes, June 7th, 2014
Ketchup, mustard, maybe some relish and sweet, saucy onions. These classic toppings surely get the job done when it comes to making an everyday hot dog, but for a next-level cookout, try dressing up your favorite franks with nontraditional fixings. On this morning’s episode of The Kitchen, Katie, Marcela and Jeff introduced their creative takes on hot dogs with their West Virginia-Style Hot Dog, Mexican-Style Hot Dog and Depression Dog with peppers, respectively. This summer, follow the co-hosts’ leads by experimenting with unexpected toppings; just stick with your favorite ingredients and try to choose flavors that you know complement one another. Check out a few of Food Network’s favorite ways to build a better dog below, then browse Food Network Magazine’s roundup of 50 All-Purpose Condiments complete with must-see ideas for adding finishing touches to your grilled greats.
While Jeff’s Depression Dog from The Kitchen may have been deliciously simple, his Chicago-Style Hot Dog with Homemade Relish (pictured above) is perhaps the ultimate in hot dog indulgence. He starts with beef franks and tops them with white onions and yellow mustard, plus homemade pickles and golden-brown french fries flavored with celery seed. Jeff recommends building the dogs, then letting them steam for a few minutes before serving.
by Maria Russo in Entertaining, Food Network Chef, May 31st, 2014
Along with longer days and warmer nights, late spring and early summer ushers in an abundance of ultra-fresh produce. From tart rhubarb and sweet strawberries to colorful squash and bell peppers, there’s no shortage of fruits and vegetables during these warm months, and one of the best, most-versatile items to enjoy is a bright, ripe tomato. Simple pastas and salads are classic picks for putting the tomato to work, but these juicy bites can go beyond the basics as well, as The Kitchen co-hosts showed off this morning with their takes on stuffed tomatoes. Read on below to get 15 ideas and recipes for taking tomatoes to the next level, and learn how to celebrate these beauties all summer long.
1. Perhaps the most-traditional use for tomatoes, a pasta-ready sauce is a must-have in every recipe arsenal. Master Alton’s Tomato Sauce recipe this summer, and keep coming back to it when you need a satisfying meal. He starts off by baking the tomatoes to add a subtle sweetness to the sauce, then processes them through a food mill to achieve a smooth texture.
2. Just like pasta sauce, salsa is also a no-fail way to put tomatoes to work. Instead of picking up jarred salsa, try Marcela’s speedy homemade version instead. Her Roasted Tomato Salsa is made with just a handful of ingredients, and it features a single serrano chile, which offers manageable heat.
3. Whether you need a last-minute potluck addition or an elegant appetizer, The Pioneer Woman’s party-perfect Bruschetta (pictured above) is a timeless favorite, made with colorful grape tomatoes and a splash of balsamic.
by Maria Russo in Recipes, May 24th, 2014
This week marks the unofficial beginning of summer, and with that comes three months of hazy days, late-night swims and surely plenty of grilling. While burgers, hot dogs and barbecue are no-fail menu items, the classic preparations for these favorites can get tired year after year, and so this morning’s episode of The Kitchen was dedicated to go-to grilled recipes, seasonal how-tos and party ideas that deliver ideal results every time. Recently FN Dish caught up with Katie Lee, who dished on what it takes to pull off — and enjoy — a summertime soiree at home. Read her exclusive interview below to learn her take on the season’s must-haves, and get her ideas for make-ahead dishes plus tips on hosting a crowd.
What are some of your must-haves for summer cookouts?
Katie Lee: I like to make side dishes that I can do ahead of time that can be kept in the refrigerator and pulled out when it’s time for dinner. I always do some kind of grain salad, like a quinoa salad or a farro salad. Corn on the cob is a must. My summer cocktail of choice is an Aperol Spritz. A big bucket that you can fill with ice and all your drinks so that people can serve themselves. Reusable plastic wine glasses so that you’re not creating a lot of trash, but you also don’t have to worry about somebody breaking glass near the pool or outside.
by Maria Russo in Recipes, May 17th, 2014
With the unofficial start of summer just days away, it’s officially time to head outside and take advantage of warmer temperatures, and for many, that means moving the cooking and eating to the outdoors. On this morning’s brand-new episode of The Kitchen, the co-hosts shared go-to tips for packing easy picnics, explaining that that these meals don’t have to be elaborate to be enjoyable. All it takes is a little planning and, of course, fuss-free foods to pull off a memorable celebration.
As you start planning your first outdoor meal of the season, FN Dish wants to know: What do you consider the one must-have plate at your picnic? Do you prefer simple finger foods like meat-and-cheese platters, just as the co-hosts do, or do you opt for heartier fare like juicy fried chicken? Is it all about the sides, like potato and pasta salads, or do you reach for the sweet treats alone? Cast your vote in the poll below, then read on to find some of Food Network’s favorite picnic essentials.
by Maria Russo in Holidays, Shows, May 9th, 2014
Although the unofficial beginning of summer is still a few weeks away with Memorial Day at the end of May, it turns out that FoodNetwork.com fans are craving one of the season’s best recipes all year long. On this morning’s all-new episode of The Kitchen, the co-hosts revealed that potato salad is one of the most-searched-for items on our site, and Sunny Anderson celebrated this easy, family-friendly favorite with a recipe to prepare for the picnics and cookouts to come.
While creamy mayonnaise-tossed potato salads may be some of the most traditional, Sunny’s Warm German Potato Salad (pictured above) boasts a vinegar-based dressing and is made with red potatoes instead of classic Idaho spuds. When it comes to making your family’s favorite potato salad, what ingredients do you reach for? Are you a fan of the rich flavor of mayonnaise, or do you skip the mayo and instead opt for a tangier dressing made with vinegar? Vote in the poll below to tell FN Dish your favorite way to enjoy potato salad, then check out Food Network Magazine’s roundup of 50 Potato Salads, and get new ideas for swapping out the mayonnaise.
by Maria Russo in Food Network Chef, Holidays, May 3rd, 2014
Mother’s Day is just a few days away, and surely no one deserves a relaxing afternoon at the spa more than Mom. While it may be too late to score her an appointment at your local spa, there’s indeed time to pamper her at home — and with goods you likely already have on hand in your kitchen.
On tomorrow’s all-new episode of The Kitchen, the co-hosts are celebrating moms with brunch, dinner and dessert ideas worthy of the day, plus a few homemade spa products. These easy-to-do concoctions — all created with edible goods like egg yolks, orange juice, sugar and olive oil — will help fortify and repair Mom’s nails and smooth her skin. Check out the simple how-tos below, then tune in to The Kitchen tomorrow at 11a|10c to watch Katie, Sunny and Marcela try out these products on two willing spa subjects: Jeff and Geoffrey.
This morning’s episode of The Kitchen was largely dedicated to Cinco de Mayo — plus mayonnaise at times — so the co-hosts came together to host a celebratory fiesta complete with warm, sweet churros, more than 50 types of tacos and a colorful pinata. While on the set of the show recently, FN Dish caught up with Marcela Valladolid to get her take on Cinco ahead of Monday’s holiday. Read on below to learn her tips for pulling off a Mexican-themed bash at home, and find out how she puts her signature spin on traditional eats and drinks, then check out her top-rated recipe for Tres Leches Cake (pictured above).
How do you celebrate Cinco de Mayo in your home?
Marcela Valladolid: I don’t. … Nobody in all of Mexico celebrates Cinco de Mayo. … Many folks on this side of the border confuse it with Mexican independence day, which is actually Sept. 16. … I didn’t really start getting into the holiday until I moved to the U.S. about five years ago, to San Diego. ‘Cause in downtown San Diego, it’s huge. It’s margaritas all over the place. Growing up in Mexico, I was like, it’s so crazy that they’re even celebrating, but now I like to embrace the fact that they’re just celebrating Mexican culture, and there’s such wonderful beauty about that.