Food Network Magazine

This strawberry season, the Yum team's had a major obsession with cocktails made from the fruit. So when Katie recently shared a recipe for her favorite strawberry margarita, I felt a sudden, burning desire to feature mine.

Call me cheesy, but on Summer's hottest days, I can't resist the allure of a blended, fruity drink. This margarita, which is made with the classic elements (lime, agave, orange liqueur), fresh strawberries, and plenty of ice, totally hits the spot. The secret ingredient is añejo tequila — it imbues the cocktail with a smoother, more subtle flavor.

Ready for my fav strawberry margarita? Then keep reading.

I've always been a fan of flames, so the number one reason I love Cinco de Mayo is the fact that it's one heck of a great excuse to light my mouth on fire. Each year, I make something deliciously spicy and this year, I'm not positive, but I'm thinking I'll serve chiles rellenos.

One thing I'm sure of: there will be pineapple margaritas with a chili-salt rim. The spice is no joke; it hits you up front, but is tempered by a gentle fruitiness that's not too sweet. I love the sweet-salty-fiery complexity so much that I had multiples in one sitting. Want to do the same this May 5? Then read more.

Don't let today be just another dreary start to the week; add some excitement to your evening by making a festive meal this meatless Monday that shows your Mardi Gras spirit but also gets you out of the kitchen in under 45 minutes.

Classic gumbo is heavy on the meat and calls for a generous amount of time — something that's unheard of on a weekday evening. However, you can simplify what goes into your pot without sacrificing too much flavor.

The key is to start with a roux, add in that holy trinity of green bells, celery, and onions for characteristic New Orleans flavor, and season generously with hot paprika and Tabasco (or Crystal, if you favor it) for a smoky, spicy finish. Ready to hop on board? The gumbo train takes off right here.

We asked you what food magazine topped your must-read list this year, and we have a winner!

A big congrats to Food Network Magazine, our 2010 champ with 29 percent of the votes! The Food Network's glossy has come a long way since debuting in 2008. The mag features some of our favorite chefs and a variety of tasty, creative recipes like antipasto skewers, the Singapore sling, and samoa tartlets.

We want to recognize runners-up Bon Appétit and Food & Wine for also having a great year. And don't forget to check out all our Best of 2010 coverage!

End your Monday — the toughest day of the week — with a bang, not a whimper. For tonight's meal, make the most of leftovers by incorporating the robust flavors of bacon, parmesan, and eggs into a twist on breakfast for dinner in a hearty bread soup. Here, bacon fat, parmesan rinds, and familiar garlic-and-herb flavors come together quickly in a soul-satisfying brodo.
It's topped off with crisped cured pork, crunchy homemade croutons, and a coddled egg. What could be more soul-satisfying? Make it tonight when you read more.

Start your week off on the right foot by making a meal that goes against all the rules. This recipe proves that clams don't always have to be paired with fish or shellfish, and they aren't only ideal in potato chowders or pastas.

Just as a meaty short rib or a bolognese sauce would pair with polenta, do leftover steamed clams with crumbled Italian sausage to tie everything together.

White wine adds acid, and broccoli rabe and baby tomatoes round out the dish. For a one-pot Monday night meal that'll break new ground in your kitchen, read more.

I live by the belief that food tastes better when it's on a stick. This phenomenon doesn't just apply to skewers but also everything from Greek salad bites to French fries and bacon to Vietnamese coffee.

Antipasti is no exception. Rather than serving this crowd-pleasing Italian appetizer on a platter, serve it to a tailgating or holiday crowd as finger food.

This version combines Italian-style chicken sausage, roasted peppers, basil, sun-dried tomatoes, and artichokes, but feel free to mix it up with bocconcini, peppadews, or your favorite salumi. For an unstoppable gobble that's as healthy as it is delicious, keep reading.

With the leaves turning all manner of golden blond, brown, and red, organize a meditative afternoon hike through the outdoors to appreciate the changing Fall foliage. Bring your family and friends, and keep their appetites at bay by offering an irresistible homemade version of trail mix. The Halloween-eager sweet tooth won't be able to resist a sophisticated spin on gorp that incorporates cinnamon spice and flakes of tropical coconut. For more of a salty mix, try an Asian-inspired medley of puffed rice, dry-roasted peas, and sesame sticks. Or, if you can't choose just one, make both — they'll only take a few minutes to toss together. See the recipes when you read on.

Whether you've been eagerly awaiting golden leaves or you're still in denial that Summer's over, there's one easy to way to embrace Fall: by cooking your family a healthy, yet hearty meal that brings together all the flavors of the season. Pork tenderloin tastes great straight off the grill, but it's even more wonderful in Autumn applications. Here, marinate pork with garlic, sage, and seasonings.

Bake and serve with prepped, in season butternut squash and cooking apples like Golden Delicious and Gravenstein varieties that have been oven-roasted with butter, onions, and honey mustard. Your plate will look — and taste — as colorful as the changing leaves around you. For the recipe, read on.

As a child, one of my favorite ice cream truck treats was the Drumstick. I loved the classic combination of vanilla ice cream, hard chocolate shell, and crunchy waffle cone. The Drumstick has always reminded me of Summer, so when I came across this recipe for a homemade take on the frozen dessert, I decided it would be perfect to serve at a Memorial Day barbecue. To prevent the ice cream from seeping out of the bottom, the cones are stuffed with malt balls. How clever is that? Get the recipe, which must be made in advance, when you read more