colorful corn salad | Food Network

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Girls Night In

Episode | From: Food Network Specials

Girls just want to have fun, so Tiffani Thiessen is bringing Elizabeth Berkley and Emily Procter over to the house for some delicious dinner and, of course, drinks! Tiffani will be making Grilled Ciabatta with Ricotta and Snap Peas, Roasted Chicken with Orange Glaze, Roasted Asparagus, and an Orzo Salad with Corn, Arugula and Cherry Tomatoes. To top it off, a sweet, pink and bubbly Watermelon-Champagne Cocktail.

Lighten Up!

Episode | From: Easy Entertaining with Michael Chiarello

The secret to happy dieting? Count the flavor, not the calories with fast and delicious fruit vinegars, caramelized veggies, a citrusy halibut salad, even a bit of rich zabaglione with strawberries. Heaven (not heavy)! Gameplan Day Before Dinner: Prepare honey zabiglione for dessert Reduce tomato juice for a broken vinaigrette Make caramelized onion and mango sauces to be drizzled on zucchini batons for appetizer Finish broken tomato vinaigrette dressing Day of Dinner: Wrap proscuitto around zucchini batons & saute them Half Hour Before Dinner: Make corn and fava bean salad for halibut Makes dressing for corn & fava bean salad Season and pre-saute the halibut Saute zucchini batons with mango and caramelized onion dressings drizzled on top of the batons Serve zucchini appetizers to guests Dinner Party: Finish halibut in the oven Plate and serve dinner

Don't Knock It Till You've Tried It

Episode | From: Nigella Kitchen

Nigella believes in that old adage - try anything once - and is certain you'll want to make these recipes over and over again. How about black Squink Risotto, for a real leap of faith, a beautiful yet sombre dish that will make a real impact at your dinner table. Beef shins might not be easy on the eye, but when braised with richly spiced and aromatic Asian flavors, they are to die for. And all the more special paired with a gloriously colorful cold shredded salad, yes salad! And Salty and sweet may not sound like a match made in heaven, but I defy any one to walk away from a plateful of my sweet and salty crunch nut bars, without devouring the lot. Don't knock it till you've tried it.

Steak and Cake

Episode | From: Grill Power

Susie Bulloch's daughter is turning 11 years old, and the family is celebrating with a tradition they call steak and cake: they put the birthday candle in the steak, not the cake! Giant Tomahawk Rib Eyes are easy to grill and perfect for a large family gathering under the Utah night sky. All her daughter's favorite dishes are on Susie's menu, including Grilled Corn Salad, candied Sweet Potato Stacks and her grandfather's secret recipe for Red Velvet Cake with Ermine Frosting.

Sizzle with the Steak

Episode | From: Rescue Chef

Jo just built a new porch on her Austin home complete with a gas grill to turn out perfect juicy steaks. Problem is, her steaks are more gristle than great. Danny turns up the heat with tips for the ultimate steak and delicious sides - all made on the grill! He's got beer marinated t bones over sautéed onions and mushrooms topped with a fried egg. On the side, potatoes baked on the grill with savory herb butter, grilled corn salad and a Danny Boom special beer drink spiked with a secret ingredient.

Singin the Blues

Episode | From: Easy Entertaining with Michael Chiarello

We're pickin' and grinnin' in this fun outdoor party featuring our favorite slow cooked pork and other summer delights for a hot day of blues and barbecue. Invite the neighborhood! Gameplan Day Before Party: Cut, boil and cool potatoes for Roasted Potato Salad. Blend ingredients for Blue Cheese Compound Butter. Roll into a log and refrigerate. Roast cooled and dried potatoes for Roasted Potato Salad. Shave fennel and celery hearts for Roasted Potato Salad. Whisk together vinaigrette for Roasted Potato Salad. Layer potatoes over vinaigrette, top with fennel and celery, do not toss. Cover and refrigerate. Morning of Party: Mix Roasted Garlic Rub for Slow Cooked Pork. Coat pork with rub, place in oven. Dissolve sugar in water to make simple syrup for Spiked Sweet Tea. Brew concentrated tea for Spiked Sweet Tea. Add room temperature water and simple syrup. Cover and refrigerate. At the party: Pour sweet tea over ice, top with bourbon and garnish. Grill corn and coat with compound butter. Shred the pork. Toss the roasted potato salad. Eat and Enjoy!

Backyard Lobster

Episode | From: Easy Entertaining with Michael Chiarello

Michael shows you the Chiarello version of the classic Lobster bake including recipes for Grilled Potato & Green Onion Salad; Grilled Baguettes w/Old Bay Butter plus Cake Doughnut Bread Pudding Gameplan Day Before Party: Zest lemons for Old Bay Butter Simmer Old Bay Seasoning and Extra Virgin Olive Oil, cool in an ice water bath, and blend in food processor with sweet butter, lemon zest, gray salt, and black pepper. Cover and refrigerate. Slice and boil potatoes for Potato and Scallion salad. Toss boiled potatoes with olive oil, salt, and pepper. Slowly cook bacon for Potato and Scallion salad. Whisk leftover bacon fat and olive oil, mustard, champagne vinegar, shallots, Italian Parsley, salt and pepper for potato salad vinaigrette. Season Scallions with salt, pepper, and bacon fat mixture for potato and scallion salad. Grill scallions and potatoes. Slice ingredients for potato scallion salad and separate onto a plate. Cover and refrigerate. 1 Hour Before Party: Start charcoal for lobster bake. Fill galvanized tub with seaweed, lobsters, corn, partially boiled potatoes, clams, and chardonnay. Cover with damp burlap and set tub on charcoal to bake for 45 minutes. Break up donuts and raisins in the bottom of a pan for bread pudding. Cream sugar and sweet butter in a food processor for custard. Mix in eggs, vanilla, cinnamon, and cream. Pour custard over donuts. Cover with foil and bake. At the Party: Pour out the tub of lobster onto a newspaper covered table. Serve with lemon, Old Bay seasoning, and salt. Lightly grill linguisa on the grill. Toast baguettes on the grill and smother with Old Bay butter. Combine ingredients for potato and scallion salad. Cover with vinaigrette and season with gray salt. Remove foil from bread pudding and crisp in the oven for 10 minutes. Melt butter for Rum sauce. Stir in powdered sugar and thin sauce with dark rum. Pour sauce over bread pudding and serve. Eat and Enjoy!

Healthy Homemade Pasta Salads

Episode | From: How to Boil Water

Jack asks Frederic for some fresh and easy pasta salad recipes. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large pasta pot Colander Rubber spatula Cutting board Chef’s knife Pairing knife Pepper mill 2 large bowls Measuring spoons Zester or vegetable peeler Medium saucepan Liquid measuring cup Dry measuring cups Wooden spoon Tips: Cooking pasta: Cook any type of pasta in boiling, salted water; the salt adds flavor to the otherwise bland pasta. You need about 6 quarts of water per pound of pasta. Stir the pasta as soon as you dump it into the boiling, salted water to keep it from sticking together. Extra-virgin olive oil: Produced from the first cold-pressing of olives Has a low (less than 1%) acidity Has a more assertive olive flavor than virgin olive oil or olive oil No chemicals are added In general, the most desired and most expensive type of olive oil. Couscous: Though couscous looks like a grain, it is in fact a tiny type of pasta. Couscous is usually made from granules of semolina, but it can be made with other grains such as barley, corn, millet, or even crushed acorns and breadcrumbs. Recipe Rescues: If your couscous is clumpy – Fluff it with a fork to separate the individual granules. If your fusilli is overcooked – Drain pasta as soon as it is al dente, meaning that it is still slightly firm to bite into yet tender. Overcooked pasta is mushy and may fall apart in the salad. To make pasta salad into a more complete meal – Serve either the pasta salad or couscous salad with chicken or shrimp. For leftovers – Both the pasta salad and couscous salad will keep in the fridge for up to 2 days.

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Showing 691 - 698 of 698 results for colorful corn salad