by Maria Russo in Recipes, November 26th, 2012
by Janel Ovrut Funk, February 10th, 2012
After a long weekend of enjoying Turkey Day leftovers, you’ve by now had your fill of all things mashed, stuffed and sweet. For a taste of something different, look to Marcela Valladolid’s Corn and Poblano Lasagna (pictured above) from Food Network Magazine, a big-batch recipe that is sure to please even those lingering family members still visiting after the holiday.
Marcela puts a Mexican spin on an Italian classic by using garlic-laced poblano chile peppers as the base of her dish. She purées golden corn with a splash of cream and fresh thyme, and this mixture will serve as the sauce layered between the charred peppers, sautéed zucchini and Mexican Oaxaca cheese. If you can’t find Oaxaca cheese, substitute creamy mozzarella instead — it will work just as well. The beauty of this dish is that it’s made with no-boil noodles, so the sheets of lasagna don’t need to be cooked before going into the oven. After baking for only one hour, this comforting lasagna becomes golden brown and deliciously rich. Be sure to let it rest for about 15 minutes before enjoying so the gooey melted cheese doesn’t ooze uncontrollably when you cut into it.
by Rachel Trujillo in Recipes, February 22nd, 2017
Mexican lasagna: Meat-free and flavor-packed.
Lasagna is one of those dishes I reserve for the winter months, when I want something warm and comforting. This Mexican Lasagna, which uses tortillas in place of lasagna noodles, has some added heat from ...
by Rosanna Talarico in Shows, May 1st, 2015
Comfort can be found in a variety of things: a warm cup of coffee, the soft hug of the perfect sweater or your favorite meal baking in the oven. While many meals are considered comfort foods, the inclusion of cheese, carbs and a decadent sauce really takes the dish to the next level. And lasagna, the perfect combination of all three, is one of our go-to choices. Read more
by Maria Russo in Recipes, January 31st, 2013
Start building your Cinco de Mayo menu this weekend with Mexican-inspired recipes and spicy dishes from Food Network. On Saturday morning, The Pioneer Woman is cooking up a Tex-Mex feast featuring a layered Mexican Salad, Taco Potatoes, Green Chile Chicken and Key Lime Pie. Next, Trisha Yearwood is bringing on the heat with her Penne with Spicy Sausage Sauce on a new Trisha’s Southern Kitchen. Then, on The Kitchen, the chefs are giving you the lowdown on three spicy ingredients you could use in everyday cooking and teaching a lesson on the differences between Tex-Mex and Mexican tacos. Also, special guest Marc Murphy will be serving a juicy and spicy skirt steak.
On Sunday morning, watch Giada at Home for a variety of savory 15-minute pasta recipes that are perfect for weeknight dinners. Then, don’t miss the spicy food lineups on Southern at Heart and Farmhouse Rules for flavorful recipes like Damaris Phillips’ Enchalasagna and Nancy Fuller’s famous Spicy Three-Meat Chili, Jalapeno Cornbread and a Fiery Triple Chocolate Cream Pie. In the evening, starting at 8|7c, tune in for action-packed competition and a whole lot of laughs on new episodes of Guy’s Grocery Games, Spring Baking Championship and Cutthroat Kitchen.
by Joel Raneri in Shows, October 7th, 2016
Perhaps the ultimate family-friendly meal, lasagna is a no-fail favorite that shines at both Sunday suppers and everyday weeknight dinners alike. All it takes to make a timeless Italian recipe is meat, cheese, pasta and sauce, but thanks to some of your Food Network chefs like Alton, Ina, Paula, Giada and Rachael, it’s simple to transform the classic into an extra-special dish. Check out Food Network’s top five lasagna recipes below to learn the stars’ secrets to easy, deliciously dressed-up lasagna, then browse Food Network’s entire collection of lasagna recipes for more fuss-free meal ideas.
5. Enchilada Lasagna — Alton relies on a homemade enchilada sauce featuring chipotle chiles, fresh garlic, cumin and tomato sauce to marry flavors in his Mexican-inspired lasagna, filled with tender chicken and topped with queso fresco before being baked until bubbly.
4. Turkey Lasagna — Swap out classic beef or pork and replace with sweet Italian turkey sausage to make Ina’s big-batch lasagna, featuring four different cheeses, including Parmesan, mozzarella, ricotta and goat cheeses.
Get the top three recipes
by Amy Sherman in Restaurants, September 25th, 2016
Temperatures are starting to dip, fall sports are underway and this weekend your favorite Food Network chefs are sharing their favorite recipes for the ultimate tailgate. On Saturday morning, Trisha Yearwood is throwing out the first pitch at a baseball game, but before that, her sister, Beth, and her nephew, Bret, are helping her make Baked Chicken Tenders and a Hard Cider Cocktail at the tailgate. Then, on The Kitchen, Katie Lee is sharing her recipe for slow-cooker Buffalo Chicken Chili, and Sunny Anderson is making her Cheese and Charcuterie Football. After that, Eddie Jackson is joining Valerie Bertinelli in the kitchen to make Slow-Cooker Sloppy Joe Sliders and Sweet-Tea-and-Lemonade Lager for her football-themed party.
On Sunday morning, Guy Fieri is bringing spicy and fresh flavors to his tailgate fare with his roasted turkey and cranberry-onion jam sandwich and a recipe for homemade BBQ Potato Chips. Then, after video chatting about football with his daughter, Sophie, Bobby Flay is making a tailgate-worthy brunch featuring Apple Crisp French Toast Casserole and an easy frittata sandwich.
Sunday night on Guy’s Grocery Games, grandparents are taking over Flavortown and in one of the rounds, they must make their grandkids’ favorite dish using 10 ingredients or less! Then, the five remaining teams on Halloween Wars are channeling haunted roadside motels to create their Halloween displays, and on Worst Bakers in America, the bakers have some new critics to impress: little trick-or-treaters!
by Sara Ventiera in Restaurants, July 31st, 2016
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
Sacramento (aka California’s state capital) is known for its 28 museums, the Sacramento Kings of the NBA, and the quaint Gold Rush-era Old Sacramento district and state park. But it has recently rebranded itself as “America’s Farm-to-Fork Capital” — and that title is true. The restaurants here have long relied on local farms and ranchers. Now more than ever the city has a vibrant and varied food scene that’s drawing culinary-minded crowds from across the state and beyond.
by Foodlets in Family, Recipes, June 21st, 2016
10 Things I Ate About You finds 10 enticing bites in smaller cities from coast to coast.
Fresh air can feed the appetite — and there’s plenty of it in Jackson Hole, Wyo. This outdoorsy destination is a top spot for those seeking nature in spades, as it’s nestled alongside the Teton Range. Jutting straight out of the earth, with none of the usual foothills in front, the mountain range is one of the country’s most stunning. In addition to the breathtaking views, visitors flock to these majestic slopes for world-class skiing. But winter isn’t the only busy season. Along with the copious outdoor activities offered year-round in the natural environs that surround it, Jackson Hole also draws tourists with its myriad of dining options. The town’s Old West vibe belies its sophisticated culinary scene, which features a diverse array of cuisines informed by both local and international influences. Here’s where to satiate your appetite in any season.
by Foodlets in Family, Holidays, Recipes, May 2nd, 2016
The first few weeks of summer break are really just back-to-school time in reverse; everyone’s learning a new routine and breaking in a new rhythm. With all the new comings, goings, camp dates, don’t-forget-your-water-bottle reminders and spray cans of SPF 1 million to keep track of, I’ll just admit it: Cooking elaborate meals is last on my list right now. That’s why I love these go-to quick dinners, perfect for this time of year. And it gets even easier. I recently learned a new tip for simplifying menu planning during the week: Pick a theme for each day (think sandwiches on Mondays, pasta on Tuesdays, etc.) and rotate recipes every week. Here are a few kid-approved ideas to get you started.
It’s never a problem convincing my kids to celebrate. They’re even pretty game for trying new foods. But the non-negotiable part about feeding most small fry is heat: They just don’t like anything spicy. You see where I’m going with this, right? It’s time for a made-over Cinco de Mayo party, one with kids in mind. This collection of delicious recipes is perfect for introducing a flavor blast of fun, without turning your first grader off salsa for life. Check out my tips below for kid-friendly party starters, new twists on taco night and even make-ahead meals you’ll thank yourself for later.