Basil plants everywhere else have grown wild this summer and now you’re probably wondering what you’re going to do with the rest of your abundant supply.
Your first instinct is probably to make a boatload of pesto. Do it. One can never have too much pesto. But once you’ve tired of pesto, it’s time to branch out with your basil options. The beautiful thing about basil is that it’s naturally sweet, so adding it to desserts (pair it with strawberries and ricotta) isn’t too much of a stretch.
Use up the rest of your basil supply with these 25 recipes:
- Drizzle Basil Oil over some sliced tomatoes and fresh mozzarella for a classic Caprese salad.
- Lemon Basil Potatoes make for a fresh alternative to mayo-heavy potato salads.
- Pulse together some Italian staples like garlic, basil and Parmesan for a simple side dish on Italian night, Basil Garlic Bread.
- Giada’s Tomato, Watermelon and Basil Skewers (pictured above) are drizzled with a balsamic reduction and sprinkled with some sea salt, making for a fresh balance of sweet and savory.
- Kelsey Nixon’s take on risotto, Lemon-Basil Orzotto, is a quick and easy weeknight dinner fix.
Continue Reading 25 Ways to Use Basil
Let the glory that is the modern food mash-up wash over you like a nice tall glass of lemonade-spaghetti. First there was the Cronut, then the Ramen Burger and then, well, a billion other things. Newest mash-up on the Franken-circuit? This ramen noodle lobster roll.
Created by food blogger Joy of The Cooking of Joy, this lobster roll is heavy on the lobster and not so heavy on the roll. It’s essentially a bunch of lobster salad wedged between a ramen tortilla of sorts. The salad consists of lobster, toasted sesame oil and Japanese mayonnaise. The ramen is prepared by chilling and then pan frying the noodles, then shaping them into something that can play house with Maine’s greatest treasure.
Bonus: The World’s Craziest Food Mash-Ups
Whether you’re celebrating a three-day weekend, the start of the school year or the (hopeful) end of humidity for the year, Labor Day weekend is the perfect reason to host a final backyard party. Stumped on what to serve? Here are Cooking Channel’s best-ever summer recipes to help you wrap up the season with a barbecued, burger-packed bang.
Continue Reading Summer Soiree: Cooking Channel’s Ultimate Labor Day Menu
Do you have a souped-up grill currently resting in your back yard? It probably got a lot of use this summer, with copious “oohs” and “ahhs” from your friends and neighbors. However, no matter how many trinkets you have affixed to your mega-grill, it probably pales in comparison to this roving, and ridiculously patriotic, monster grill.
The grill is the brainchild of Destination America, Ball Park and television host Patrick Norton. What makes it so super? Well, for one, it gets pulled along by a giant truck, features seating room for eight people and boasts over 1,600 square inches of cooking surface. Into trinkets? This thing has got them in spades, from kabob and rib inserts, a veggie grate, stainless steel cooking rods for searing, heavy duty 12-gauge flame stabilizing grids, motorized rotisserie beer tap, and, of course, a 1600 Watt Amp sound system. No grill is worth its weight in charcoal without being able to blast Country and Western out of a 12″ sub woofer.
Oh yeah. It’s also so patriotic it would make Abraham Lincoln blush. It features a painted table depicting George Washington riding an eagle, stars and stripes aplenty and a condiment station that doubles as a miniature Mount Rushmore. America!
Ah, Labor Day. That bittersweet moment of conflict between a blissfully long weekend and the end of lazy days, white jeans and vacation. Savor the final lazy days of backyard barbecues with these Mini Burger Cupcakes. The first trick to authentic-looking sliders is a golden cupcake muffin topped with a sprinkle of sesame seeds, to resemble the soft bun. The meat patty can be made with chocolate icing, or if you’re feeling adventurous, a pan of brownies cut into circles. Add shredded lettuce (green-tinted coconut flakes) and swirls of ketchup and mustard (red and yellow icing) for a well-dressed burger that you can make long after barbecue season is over.
Celebrate Labor Day and the final days of the season with more spectacular summer desserts from Cooking Channel:
Whether you’re packing lunch to eat in your cube or for your kids to have at school, it’s important to find things that are easy, quick and new. And regardless of your best intentions at 7:30am, the key is making something you (or your kids, spouse or cubicle-neighbor) actually want to eat once lunch time rolls around. With that in mind, here are some things you can do to make lunch prep a snap:
Continue Reading The Best Back-to-School (or Work) Lunches
You love chocolate. You love it so much that those around you often utter the phrase “if you love chocolate so much, then you probably just should marry it.” You may not be able to marry a delicious hunk of the good stuff, yet, but that doesn’t mean you can’t study it. One renowned institution of higher learning lets you do just that, obtaining a Ph.D in the process. That’s right. You can become a doctor of chocolate — a doc choc if you will.
England’s Cambridge University just unveiled the 3.5 year multidisciplinary Ph.D on chocolate. Why doesn’t it behave like other soft solids and melt sooner? What can we learn from its chemical properties? Why does it taste so good mixed with peanut butter? You’ll learn all of this and more.
You chocoholics had better get on this, however. The applications are due at the end of August, with a start date of for the program in January. Also, you have to be a citizen of Europe in order to apply (dagnabbit.)
Sometimes on Man Fire Food, the seriousness of television production goes up in smoke:
Check out a new episode of Man Fire Food tonight at 8pm ET to watch Roger Mooking head to Kentucky to cook a spectacular Southern feast in a massive outdoor grill.
Meatless Monday is a global movement, a way of life. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
Bad news: There are only a few glorious summer days left. Good news: Peaches are in their prime. Eat them.
Biting into one of these ripe little gems, with their oddly velveteen skin and juicy flesh, is guaranteed to make you appreciate the end of summer. But a single peach is not dinner. To turn the pie favorite into a savory meal , Kelsey adds chopped heirloom tomatoes and sharp feta cheese with a tangy basil-Dijon dressing. The dish is simple and packed with late-summer flavor, making it ideal for an outside meal as you enjoy every last bit of sunshine.
Continue Reading Meatless Monday: Peach Salad with Tomatoes and Feta