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Mustard-Glazed Mushroom Burger

Melissa glazes her burgers halfway through cooking with a mustard, soy sauce and sugar sauce. Top the finished burgers with Swiss cheese and sauteed mushrooms.

Ina's Potato Salad

The Barefoot Contessa's fan-favorite take on this cookout classic is packed with flavor: lots of mayo, mustard and fresh dill — how potato salad was meant to taste.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Gina's Orzo Salad

Gina makes her own quick dressing for this easy orzo salad that's a colorful centerpiece for any picnic table.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Crab Cake Sliders

These crab cakes are cooked under the broiler so you can make all of them at once for a crowd.

Photo By: Con Poulos

Mama's Cornmeal Hushpuppies

Trisha puts jalapeno in her hushpuppies. Leave the seeds in to give them a fun, spicy kick.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Easy Peach Cobbler

Trisha uses canned peaches for this easy cobbler because they're softer, but you can use fresh peaches if they're available.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

American Flag Caprese Salad

This new take on caprese can be the centerpiece at your summer party. Build an American flag with purple potatoes, tomatoes and fresh mozzarella. A large wooden cutting board lined with parchment makes the perfect serving platter. 

Photo By: Matt Armendariz

Gazpacho

Anne's cold soup is a great make-ahead meal. Puree all of the fresh ingredients in a blender and chill before serving with a topping of diced cucumbers.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Deviled Egg American Flag

This creative party appetizer combines two all-American favorites: the Stars and Stripes, and classic deviled eggs.

Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved

Tomato and Watermelon Salad

"When it comes time for summer," says Alex, "I can't resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra-fresh taste."

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Tomato, Mozzarella and Basil Salad

Ina's five-minute appetizer is a beautiful display to have on your picnic table. Vary the color of your tomatoes to get the most-appealing presentation.

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Raspberry Lemonade

Ree takes lemonade to another level by adding raspberries. You can use fresh or frozen berries to make this any time of year.

Spicy Pasta Salad with Smoked Gouda, Tomatoes and Basil

A dressing of mayonnaise, milk, vinegar and adobo sauce gives kick to Ree's pasta salad. Toss in grape tomatoes, Gouda cheese and fresh basil. 

Baked Potato Salad

The tangy secret to Alex's potato salad is the addition of finely chopped gherkins, plus a bit of brine from the jar.

Prosciutto-Wrapped Crostini with Melon Salsa Crudo

A ripe cantaloupe salsa is the perfect sweet balance to salty prosciutto and melted Parmesan cheese.

Ree's Grilled Burgers

Ree makes a burger bar when serving a crowd. Set up a display of grilled beef burgers and buns, plus toppings like sauteed mushrooms, caramelized onions, pico de gallo and crispy bacon.

Grilled Corn with Lime Butter

Tyler first soaks corn in water before putting the cobs on a hot grill. The corn is done when it feels soft to the touch. Take the corn off the grill and carefully peel back the husks and remove the silks. Tie each husk in a knot so you can hold on to it like a handle; roll each cob in lime butter and queso fresco, then sprinkle with homemade Ancho Chile Rub.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Loaded Lobster Roll

Slice sweet lobster meat along with crumbled, crispy bacon to make a creamy salad for your roll.

Photo By: Tara Donne

Red, White and Blue Cocktails

Turn summer drinks into firecrackers by coating the glass rims with Pop Rocks. Just dampen with lemon juice, then dip the rims in the candies on a plate.

Drumsticks with Biscuits and Tomato Jam

Drumsticks make us all feel like kids again — feel free to use your hands. Serving them with biscuits and tomato jam gives the dish some Southern flair.

Patriotic Potato Salad

This tricolor potato salad is an easy way to pay tribute on July Fourth: Just arrange the potatoes by color on a platter with red peppers.

Photo By: Sam Kaplan

Blueberry French Toast Casserole with Whipped Cream and Strawberries

This make-ahead breakfast uses the best of what's in season right now: blueberries, strawberries and raspberries. Let the bread and egg mixture sit overnight to fully incorporate then bake in the morning and top with fruit and whipped cream.

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved

Carolina-Style Barbecue Chicken

In South Carolina, barbecue sauce means a mixture of yellow mustard, vinegar, brown sugar and other seasonings.

Buffalo Puppies

Drizzle blue cheese sauce onto cocktail hot dogs and top with red onions and blue chips for bite-size appetizers.

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved

Lemon-Wine Spritzers

Combine lemon juice and gin with white wine and top with seltzer for this refreshing and fizzy drink. 

Photo By: Anna Williams

Open-Faced Tomato Grilled Cheese

Adults and kids will be fighting for a bite of these savory grilled cheese sandwiches made with tomatoes, garlic and provolone cheese, melted to perfection on the grill.

Photo By: Con Poulos

Red and White Double Dippers with Blue Corn Chips

Serve an easy red, white and blue appetizer of red pepper salsa, creamy garlic dip and blue corn chips.

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved

Red, White and Blueberry Coleslaw

Crispy bacon, dried blueberries and thinly sliced cabbage turn basic coleslaw into a colorful and patriotic side dish.

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved

Red, White and Blue Potato Salad

Make a potato salad using a mixed bag of skinned baby red, Yukon and purple potatoes to create this colorful side.

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved

Potato Salad with Peas

Add fresh or frozen peas to this creamy potato salad that is topped with chopped chives and dill.

Photo By: Antonis Achilleos

Buttered Snap Peas

In-season snap peas are so naturally sweet that they only need a few ingredients and some herbs to make a refreshing side dish.

Photo By: Antonis Achilleos

Guy's Fourth of July Cocktail

Guy fills half a glass with cranberry juice mixed with watermelon schnapps and then carefully pours a tequila-blue curacao combo over the red layer. How patriotic! Once you start sipping, it's bound to turn purple, but it will still taste delicious.

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

Bobby's best burger is crunchy on the outside and juicy on the inside. Top it with gooey cheddar cheese and grilled Vidalia onions.

Muddled Lemonberryade

Muddle lemons with fresh mint and sugar, then add berries and lightly mash. Add water and chill in the refrigerator until guests arrive. Fill each glass with ice and your lemon juice mixture, then top with club soda and serve.

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Funnel Cake

Alton's fried dessert is as much fun to eat as it is to make.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Grilled Pork Tenderloin with Corn on the Cob

Rub pork tenderloin with paprika, brown sugar and other spices, then grill the meat to perfection before drizzling it with a brown sugar and ketchup sauce.

Photo By: Yunhee Kim

Herb-Roasted Turkey Breast

Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.

Perfect Roast Turkey

Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.

Roast Turkey Breast with Gravy

Rather than dealing with an entire bird, try this Roast Turkey Breast with Gravy recipe from Food Network Kitchen.

Thanksgiving Turkey with Holiday Rub

Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.

Honey Brined Smoked Turkey

Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.

Deep-Fried Turkey

Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.

World's Simplest Thanksgiving Turkey

The most-important meal of the year deserves a foolproof recipe for the World's Simplest Thanksgiving Turkey from Food Network Magazine.

No-Baste, No-Bother Roasted Turkey

Keep things simple with Trisha Yearwood's foolproof No-Baste, No-Bother Roasted Turkey recipe for Food Network.

Appetizer
Appetizer

Spiced Pecans

Side Dish
Side Dish
Side Dish
Side Dish
Dessert