Get the most out of the last few weeks of summer with Food Network Magazine's September 2019 issue. Inside you'll find over 90 new recipes, a week's worth of meal prep ideas and a special family section guest edited by the kids of some Food Network chefs.
Rotisserie chicken is the time-saving secret to this mashup of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make and freeze beautifully so that you can have them on hand for whenever you need a quick meal.
Vivian Chan makes a healthy meal with salmon and edamame. By stuffing a mixture of fresh herbs into the fillets, the fish is infused with bright flavors. A light glaze with honey, soy sauce and fresh lime juice is the final touch.
Sarah Holden shares how to cook a whole meal under the broiler in no time! The broiled escarole takes on different textures -- tender, wilted and delightfully crispy in the charred spots. This method also works great with thin fillets of flaky white fish.