There’s nothing quite like a sweet, juicy fruit pie in the summertime when an abundance of berries, stone fruits (see: Peach Streusel Slab Pie, above) and melons are at their peak. And slab pies are great for feeding a crowd — or at least a crowd of eight. If you’re entertaining a larger group, dessert can quickly become an afterthought, what with all the appetizers, side dishes, drinks and grilled mains to coordinate.
Tag: weekend cookout
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.
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.
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.
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.
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features homemade grilled pizza.
It’s no question that frozen, store-bought pizza dough is a much-needed timesaver in the kitchen. After all, on busy weeknights, the ready-to-go variety makes it easy to skip delivery and bake pies at home. But on the weekends when you have some time to spare, from-scratch dough is worth the effort, as it promises a softer, chewier crust with a homemade flavor that just can’t be beat.
Food Network Magazine starts with homemade dough in its recipe for Grilled Everything Pizza (pictured above). If you’ve never before grilled pizza, know that the secret to doing so successfully is having all of your toppings at the ready next to the grill. After you place the dough on the hot grates, the process of cooking the crust moves quickly, so you’ll want to have the sauce, vegetables and cheese prepared and within reach. Once you flip the dough, start building your ultimate pie with your favorite combination of ingredients, like tomato-garlic sauce, mozzarella, sweet grilled onions and tender shiitake mushrooms. Afterward, it’s important to cover the grill, as the trapped heat inside will melt the mozzarella and warm the vegetables. Finish the pie with fresh greens and Italian salami before serving for added texture and a peppery, salty bite. Browse these step-by-step photos to see how Food Network Magazine‘s recipe comes together.
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and the star of this weekend’s spread is tender, juicy pulled pork sandwiches.
The sweet, smoky flavor, the fall-apart-tender meat and the tangy, sticky sauce — you’ve surely enjoyed traditional barbecued pulled pork sandwiches at restaurants, but thanks to the Neelys’ recipe and step-by-step photos from Food Network Magazine, you can now re-create that tried-and-true taste at home. One 10- to 12-pound pork shoulder will make up to 12 sandwiches, so this top-rated recipe is perhaps the ultimate big-batch dish to feed a crowd; plus, the Neelys’ signature barbecue sauce is more smoky than it is spicy, so it’s a sandwich fit for kids and grownups alike.
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features dressed-up hot dogs.
Ketchup and mustard may be two of the most traditional hot dog condiments, but you can surely dress up the everyday dog with deliciously creative twists on toppings. Like burgers and grilled chicken, hot dogs are blank canvases that can showcase seemingly any flavors you like or ingredients you have on hand. Try thinking of ingredient combinations you know work well together and using your favorite meals as inspiration to develop a next-level hot dog, like the ones featured below.
Showcasing the timeless pair of chili and cheese, Food Network Magazine‘s top-rated Chipotle Chili Cheese Dogs (pictured above) are full of bold, smoky flavors. The star element of this dog is the bold chili, featuring crispy sauteed bacon, cumin, meaty pinto beans and tomatoes. Once it’s thick and rich, spoon the chili atop snappy grilled hot dogs, then finish with shredded pepper Jack cheese, cool sour cream and scallions. Since this recipe calls for footlong hot dogs instead of ballpark-style dogs, it’s best to use hoagie rolls for buns. These hefty loaves will support the size of the hot dog and the weight of the chili; plus, they boast heftier dough than traditional hot dog buns.
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread is rounded out by cool frozen cocktails.
No matter which main or side dishes you serve at your backyard barbecue, there’s just one required element on your menu this weekend: a cocktail. Straight-up and on-the-rocks sippers are surely simple classics, but when it’s particularly steamy outside, quench your thirst with a frosty frozen cocktail.
Made with just a handful of ingredients, Sandra’s Strawberry Orange Daiquiri (pictured above) is a five-star pick packed with fresh fruit. The secret to preparing Sandra’s cocktail is using orange-scented simple syrup to sweeten it, instead of simply adding sugar to the blender. She gently simmers sugar in an equal part of orange-scented water until the sugar is dissolved, then lets it cool before incorporating it into an icy whirl of strawberries, orange juice and rum.
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread features fresh seafood.
With hardly any cleanup involved and far less chance of a lingering fish scent in your kitchen, grilling seafood outdoors is a fast, simple way to add a new level of flavor to your favorite dishes. The key to successfully grilling seafood is working with fish and shellfish that hold up well to high heat, like meaty salmon and swordfish, as they’re hefty enough to withstand the flames without falling apart. If you’re new to grilling fish, start with Ina’s Asian Grilled Salmon (pictured above), a top-rated classic that is ready to eat in fewer than 35 minutes. She first marinates the fish in a bold mixture of mustard, soy sauce and garlic, then quickly grills it over charcoal to turn out flaky results. Perhaps the best part of Ina’s go-to dinner is its flexibility; the salmon can be enjoyed when it’s still warm from the grill or later, either at room temperature or chilled from the refrigerator.