american

Green Beans with Lemon and Garlic

green beans, ends trimmed

olive oil

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Perfectly Grilled Corn on the Cob

corn

Kosher salt

BBQ Butter, recipe follows

Herb Butter, recipe follows

canola oil

red onion, chopped

garlic, chopped

Spanish paprika

cayenne powder

cumin seeds

ancho chili powder

water

unsalted butter, slightly softened

Worcestershire sauce

unsalted butter,

herbs (basil, chives

salt

black pepper

Oven "Fries"

potatoes,

Salt

Cooking spray

Basic Sourdough Bread

bread flour

sourdough starter, recipe follows

water (110 degrees F)

active dry yeast

sugar

all-purpose flour

Oil and Vinegar Slaw

red wine vinegar

sack, 16 ounces, shredded cabbage mix for slaw salads

Salt and pepper

Angel Food Cake

cake flour, sifted

orange extract,

cream of tartar

This simple Peach Crumble from Delish.com makes the most of what the summer season has to offer: a little cinnamon and ground ginger goes a long, sweet way!

Peach Crumble

large peaches, sliced (about 2 1/2 lb.)

c. sugar

lemon

cinnamon

ginger

kosher salt

c. all-purpose flour

brown sugar

c. (1 stick) melted butter

Vanilla ice cream,

I'm making this recipe using the frozen peaches we got from some quarantine food relief. It's the first time I see these peaches, they come chopped in round 4.4 oz plastic containers, Wawona frozen foods brand. After thawing in the fridge, they look and taste fresh, NOT in syrup, so these are working out good for this peach crumble!

So I made this and it was very easy and delicious, the only problem I had was that about 40% of the crumble ended up getting swallowed by the juice from the peaches while baking so there wasn’t a crunchy crumble topping over the whole dish, so I will definitely add extra crumble to the recipe next time I make this!!! Which will be soon!

Made it twice now with fresh peaches. Both times it turned out great. The 2nd time I used a whole stick of butter for the topping and everyone agreed it was better. Otherwise the crumble is a little dry.

Most amazing recipe ever for peach crumble.10/10 would recommend!

Delicious!!  I used homemade whipped cream instead of ice cream.  I’m typically the only one in my family who likes desserts like this.  However, with this one they all went back for seconds!

Wonderful recipe! I usually hate cooked fruit but I had some left over peaches and this was SO GOOD!!! Cant believe how perfect the crumb to peach ratio was and this is SO easy to make! Will definitely be making this recipe again!

Brought this to work for a birthday party and was nervous bc I had never made it before. It was a total hit and people took it home and asked for the recipe! Simple/easy to make and tasty! It was hard to resist digging in when it was warm.

This might be the best thing I've ever made. Peaches are in season right now and we bought a big container of them, too many to eat before they started going bad. Decided to turn them into a crumble and it was SO GOOD. Peaches got nice and soft, so much flavour. Will be making this again!

This was so incredibly good and ridiculously easy to make. Wouldn’t change a thing. Made last night and it’s gone today.  Will be making this again at the beach later this summer - wrote it down so it’s definitely a keeper!

Delish indeed! Used very ripe wrinkled peaches and voila! Amazing!!! With French vanilla ice cream- better than we could have bought at the bakery! We will use this recipe again.

This was fabulous, just as written! I made it last night and served with a scoop of vanilla ice cream....honestly it doesn&#39;t even need the ice cream, it&#39;s perfect all on its own!

Recently, I was on a cruise and had peach crumble for dessert.  It was fantastic, but this recipe is even better. It's easy to make, and uses only half the butter that peach crisp calls for, thereby cutting fat and calories. If I could give this recipe six stars, I would!

Chorizo Quesadillas

(12-inch) flour tortillas

Monterey pepper Jack or smoked Cheddar

chorizo

scallions, chopped

plum tomatoes,

jalapeno,

white onion, finely chopped

Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. 

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

I really enjoyed the recipe. However, I wished that I know the difference between soft and hard chorizo. This recipe calls for hard chorizo. If you have soft chorizo. Cook the chorizo in a frying pan before including it into the recipe. Also the salsa is so simple and amazing that I’m leaving it in my favorite salsa recipes.

I have made chorizo quesadillas for years. We are from Mexico, and have decided that Americans overload their recipes with too many ingredients they do not need. It makes the food lose it's authentic flavor, and is no longer any good. This recipe calls for things that do not go into a chorizo quesadilla. It complicates the recipe, and makes it less enjoyable. This does not compare to the real deal!

so easy and kids loved it too quick dinner idea even good for lunch

These were a hit at my house. My husband isn't a big fan of chorizo, but he liked them. He also liked them when I substituted the chorizo for chicken.

the sausage was a little odd inside a cheese quesadilla, but it was ok.

I altered your wonderful recipe by adding some refried beans and baking the both of the filled tortillas at 375 for 15 minutes.  I think I may have baked them for too long (ten minutes probably works better) but the results were just as good.  Your recipe is great and will be used again for sure.

I absolutely LOVE chorizo, but it totally overpowered everything.  Much, much too strong.

My family loved these-even my picky 3 year old! I served with fresh guacamole. This is such a great QUICK meal with wonderful flavors.

This was the hit of my Super Bowl party. It takes no time to make and it can be adapted for your guests tastes and in my case, allergies. My guests loved them, and so did I.

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

Roasted Broccoli with Garlic

broccoli

garlic,

salt and pepper

Chef Name: Food Network Kitchens

Full Recipe Name: Roasted Broccoli with Garlic

Talent Recipe: 

FNK Recipe: Food Network Kitchen’s Roasted Broccoli with Garlic, as seen on Food Network

Project: Foodnetwork.com, Back to School/Sandwich Central/Dinner and a Movie/Sides

Show Name: 

Episode:

Food Network / Cooking Channel: Food Network

Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Delicious however it only took 15 minutes and I added parmesan cheese after I put it in a serving bowl.

I love the way this broccoli comes out crispy. I added cayenne pepper to give it a kick and it comes out perfectly. 

The flavor was outstanding.  It was very easy to prepare.  However, the texture was slightly tough as compared to steamed broccoli.  If you could just perfectly steam the broccoli for 3 minutes, and while it was steaming saute the garlic in olive oil, then drizzle over broccoli, it would be extra steps but better flavor, I believe.

A really tasty recipe for Broccoli! I loved it! Watch the cooking time so you don’t burn the broccoli. But it was very good and I’ll make again! 

This is so good! Definitely have to adjust time based on size of florets. Great, basic recipe (delicious as is) and the variations are endless. Also very good with different kinds of vegetables. 

Delicious. I've made this multiple times and usually use vegetable oil, sometimes garlic powder, sometimes I sprinkle parm cheese on top too. Its always delicious with any minor variation and everyone loves it.

I did mine by only putting garlic in the oven, crushed and sprinkled over the broccoli. Then I mixed up salt/pepper/lemon juice/olive oil and did a quick shake in a bowl. Turned out excellent. Also, 10 minutes was plenty with my oven at 450 degrees, so make sure you check if you're not sure if you've got a hotter oven. 

It's a broccoli burst extravaganza in your mouth! I will never waste time steaming broccoli in a separate pot again. I united this broccoli along side salmon on parchment paper on a cookie sheet ...oh my!

For the sake of nutrition, how much is one serving?

For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.

The Ultimate Barbecued Chicken

garlic cloves, smashed

thyme

chicken

bacon

onion, chopped

garlic cloves, chopped

ketchup

molasses

wine vinegar

dry mustard

cumin

paprika paprika

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Tyler Florence is the man!!! I have never been the biggest bbq chicken fan and Ive never found a bbq sauce I really liked. Store bought sauce to me is the devil! This sauce is my new go to sauce period! The flavor is amazing. The brine makes a difference as well and this can be easily changed around by adding Jalapeños, chipotle, honey, roasted garlic etc. MAKE THIS!

I did brine it for 2 hours - and that for me was the problem. The BBQ sauce is quite a bit of work, but tasty. But the chicken, after the brine, didn't taste like chicken, nor anything else desireable.

This is by far the best homemade BBQ sauce recipe I have ever tried. Perfect balance between smoky, tangy and sweet. The thyme adds such a lovely flavor with the bacon. I blended mine smooth (due to finicky children) but otherwise followed the recipe exactly. The chicken was amazing and juicy and flavorful. I cooked mine on the outdoor grill and switched it to indirect heat to finish it up. So good. Looking forward to making this for friends over the summer. 

Wow.  Grossly sugary.  We added 1/2 the sugar (just the molasses) and we found it sickeningly, horribly, nastily, sweet.  If you like chicken candy, perhaps this is for you, but we hated it, despite normally loving Tyler’s recipes. Never again on this one. 

Wow. Just WOW. This recipe is everything and more. Was looking for a 
made from scratch BBQ sauce recipe for chicken and this one stood out 
the most so I tried it. Whoa.  Best BBQ chicken I've ever had AND I made
 it by MYSELF. With the help of Tyler F. of course. All the rave reviews
 here are correct. Believe the hype and try it yourself. You will not be
 disappointed. 

Just made this last night and it was delicious! I mainly followed the directions except used ground thyme as I didn't have any fresh. I used refrigerated bacon fat instead of the olive oil and chopped the bacon (2 slices)  into small pieces before frying. Added the ground thyme and then followed the rest of the recipe exactly as written. The chicken was very moist and the bbq sauce was out of this world. The bacon pieces added a lot of flavor and just sort of melted into the sauce. I will definitely be making this again. Thanks Tyler!

Excellent Recipe!! Big hit with my kids!!

Love this sauce! Chicken has a lot of flavor. 

This chicken was AWESOME! Super juicy and flavorful! My new “go to” bbq chicken recipe!

https://www.foodnetwork.com/videos/tylers-bbq-chicken-5661539

Tyler Florence shares one of his favorite ways to prepare BBQ chicken.

Tyler's BBQ Chicken

Mini Upside Down Peach Cobblers beat a regular cobbler any day. 

Mini Upside Down Peach Cobblers

peaches, pits removed and thinly sliced, about 1/4-inch thick

lemon juice

baking soda

buttermilk

Do you typically eat cobbler with whipped cream or vanilla ice cream?

https://streaming.hearstdigitalstudios.com/1f807b39-a504-4ede-9d64-0f81ae169942/video_rover_16x9_1080p_hd_1600187923_32707.mp4

Mini Upside Down Peach Cobblers have the ideal cobbler to fruit ratio.

Mini Upside Down Peach Cobblers Are Too Cute To Be True

Make this loaded taco bake for your next taco night - remember to top with all your favorite add ons.

Loaded Taco Bake

beef

yellow onion,

tomatoes

pinto beans, drained and rinsed

mild Ortega® Diced Green Chiles

(1.25 oz.) pkg Ortega® Taco Seasoning Mix

Ortega® Yellow Corn Taco Shells

c. shredded cheddar

avocado, peeled, pitted, and diced

c. fresh cilantro leaves

c. chopped tomatoes

green onions, chopped

https://streaming.hearstdigitalstudios.com/faaa3622-9c1b-40c6-ad11-76a36e679c5a/video_rover_16x9_1080p_hd_1597452379_64577.mp4

This Loaded Taco Bake Is Layered With Cheesy Goodness

This is my Aunt Faye's recipe. It's a pound cake, but it's not heavy at all. It's loved by many.

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