Upcoming contests; summer recipes | New


If you love culinary stardom, there are several upcoming recipe contests that could get your dream started.

  • Cake Star 2022 International Online Cake Contest is giving out up to $5,000 in cash prizes. Past winners’ cakes were works of art. The deadline is July 31. For more information, visit callallcontestants.com.
  • This year, the Ohio Eggfest cooking contest focuses on teams, giving everyone a Big Green Egg charcoal grill to cook on. The deadline is July 30. For more information, call (614) 261-0824.
  • The National Banana Pudding Festival and Cookoff deadline is August 5. Based in Centerville, Tennessee, the Cookoff will take place on October 1 and the top prize is $2,000. For more information, email [email protected]


of foodandwine.com

1 whole chicken (3 pounds) cut into 10 pieces (2 drumsticks, 2 wings, 2 thighs and 4 breast quarters)

1 tablespoon kosher salt, plus more to taste

1 teaspoon black pepper

¼ cup extra virgin olive oil, divided

3 large red, orange or yellow bell peppers, thinly sliced ​​lengthwise (about 4 cups)

2 medium-sized yellow onions, thinly sliced ​​(about 6 1/2 cups)

4 garlic cloves, thinly sliced ​​(about 2 tablespoons)

1 tablespoon salt-free Italian herb seasoning (such as McCormick Organic)

1 can (28 ounces) whole peeled tomatoes

Fresh basil and oregano, for garnish

Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Working in batches, sear chicken, turning occasionally to evenly brown and crispy skin, about 8 minutes per batch. Transfer the chicken to a plate.

Add the remaining 3 tablespoons of oil to the chicken drippings in a skillet over medium-high heat. Add peppers and onions, turning and folding with tongs to coat in fat as they begin to wilt, scraping bottom of pan to loosen and incorporate browned bits. Continue to fold until vegetables have reduced in size by half, about 5 minutes. Add garlic and Italian seasoning, and stir to combine. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are soft and beginning to caramelize while holding their shape, about 25 minutes.

Crush the tomatoes by hand and add them to the pan with the juices from the can. Fold to combine with vegetables. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until sauce thickens slightly, about 10 minutes. Season to taste with salt. Add the chicken pieces to the sauce, layering them in a single, cozy layer. Cover, reduce heat to low, and cook until a thermometer inserted into the thickest part of several pieces of chicken registers 155 degrees F, 20 to 25 minutes. Remove the pan from the heat and let the stew stand, covered, at least 10 minutes before serving. Garnish with basil and oregano.


of goodhousekeeping.com

2 tbsp. fresh lemon juice

11/2 to 2 tablespoons gochujang (Korean chili paste)

1 tbsp. olive oil

2 tbsp. Honey

1 clove garlic, grated

2 tbsp. grated fresh ginger

11/2 lb large shrimp, peeled and deveined

1 head Boston lettuce, leaves separated

2 Persian cucumbers, sliced

1 bunch small radishes, sliced

Mint and basil, to serve

Heat oven to 425 degrees F. In a large bowl, whisk together lemon juice, gochujang, oil and honey, then stir in garlic and ginger. Add shrimp and toss to coat.

Arrange in a single layer on a rimmed baking sheet and roast until barely opaque, 10 to 15 minutes.

Serve shrimp in lettuce and garnish with cucumbers, radishes, mint and basil.


of goodhousekeeping.com

1 lb pork loin, trimmed and cut into 1-inch pieces

1/2 small pineapple (about 1 lb), cored, cored and cut into 1-inch pieces (about 2 cups)

1 small red onion, cut into 6 wedges, each halved crosswise

8 oz. small bell peppers (mixed colors), cut into 1-inch pieces

2 tbsp. olive oil

Kosher salt and pepper

Garlic-ginger teriyaki sauce, for drizzling

In a large bowl, toss the pork, pineapple, onion, and peppers with the oil and ½ teaspoon salt and pepper.

Thread pork and vegetables onto skewers. Grill, turning occasionally, until pork is cooked through, 8 to 10 minutes total, basting with teriyaki sauce.


of goodhousekeeping.com

1 ea. rice

12 oz. extra firm silken tofu

4 tbsp. oil, divided

1 C. Chinese five spice powder

Kosher salt

1 small English cucumber (thinly sliced)

11/2 tsp. rice vinegar

8 oz. shiitake mushrooms (stemmed and cut into 1/4 inch pieces)

1/4 tsp. reduced sodium soy sauce

1 tbsp. dark brown sugar

2 tbsp. chili garlic sauce

Sliced ​​green onions, sesame seeds and cilantro, to serve

Heat oven to 450 degrees F. Cook rice according to package directions.

Gently pat the tofu dry with paper towel. On a rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons of oil, then season with five-spice powder and 1/4 teaspoon of salt; stir gently to combine. Arrange in an even layer; roast 10 minutes.

Meanwhile, in a bowl, mix the cucumber with the vinegar and 1/4 teaspoon of salt. Put aside.

In a medium bowl, toss the mushrooms with the remaining 2 tbsp oil and 1/4 tsp salt, scatter over the tofu, then toss gently to combine. Continue roasting until golden brown and crispy, 8 to 10 minutes longer.

In the same bowl, whisk together the soy sauce, sugar and chili garlic sauce. Pour over the tofu mixture and roast for 2 minutes.

Serve tofu and mushrooms over rice with cucumber, green onions, sesame seeds and cilantro.


of goodhousekeeping.com

12 oz. linguine

1/4 tsp. olive oil

1 clove garlic, finely grated

Kosher salt and pepper

1/2 tsp. pitted Castelvetrano olives, crushed and coarsely chopped

1 tbsp. capers, drained and coarsely chopped

1 ea. grape tomatoes, halved (or cut into thirds if large)

2 large beefsteak tomatoes (about 11/2 lbs total), stems removed

1/4 tsp. grated parmesan cheese, plus more for sprinkling

1/4 tsp. flat-leaf parsley, finely chopped

Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining.

In a large bowl, combine oil, garlic and 1/2 teaspoon salt and pepper. Add the olives, capers and grape tomatoes and toss to combine.

Cut 1/4 inch off the top of each beefsteak tomato and discard. Finely grate the cut sides of the tomatoes into the bowl until the skin is reached; discard the skin.

Add pasta to tomato mixture, sprinkle with Parmesan cheese and toss to coat, adding a little reserved pasta water as needed to make a creamy sauce. Toss with parsley and sprinkle with Parmesan if desired.


of goodhousekeeping.com

1 C. orange zest plus 1/2 cup juice

1 C. low sodium soy sauce

Kosher salt and pepper

1 ea. long grain white rice

2 tbsp. lemon juice

2 tbsp. Honey

2 tbsp. unsalted butter, melted

1 tbsp. paprika

2 garlic cloves, pressed

Kosher salt and pepper

1 1/4 lb salmon fillet

1/4 tsp. flat-leaf parsley, chopped

Heat oven to 400 degrees F. In a small saucepan, combine orange zest and juice, soy sauce, 11/2 cups water and 1/4 teaspoon salt and pepper and bring to a boil . Stir in the rice and return to a boil, then reduce the heat and simmer, covered, until all the water is absorbed and the rice is tender, 20 to 24 minutes.

Meanwhile, in a small bowl, whisk together lemon juice, honey, butter, paprika, garlic and ¼ tsp salt and pepper.

Place the salmon, skin side down, on a baking sheet lined with parchment paper. Pour the lemon butter mixture over the top and sprinkle with half the parsley. Roast until salmon is just opaque, 12 to 18 minutes.

Fluff the rice with a fork and serve with salmon. Sprinkle with the remaining parsley.


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