by Maria Russo in Recipes, July 10th, 2014
by Marisa McClellan in Recipes, May 30th, 2014
Golden-brown pies with fresh, seasonal produce are some of summer’s top treats, but when a chocolate craving strikes, brownies are the ultimate way to satisfy that sweet tooth once and for all. Just like cookies, brownies are quick to prepare and easy to pack, which means that they’re a go-to pick for picnics and potlucks alike. Master a classic recipe, like Alton’s Cocoa Brownies listed below, then experiment with such sweet and salty additions as marshmallows, caramel and peanut butter. Read on below to get Food Network’s top-five traditional and creative brownie recipes from Bobby, Alton, Giada and more.
5. Cheesecake Brownies — Surprisingly light and simple to make, these moist brownies boast a buttermilk-laced batter and a smooth sweetened-cream cheese topping. Mix the two together to create an impressive swirled effect.
4. S’more Brownies — Turn the campfire favorite into an everyday treat by using classic s’more ingredients — graham crackers, chocolate and marshmallows — to create layers of flavor in brownies.
by Sarah De Heer in Books, Contests, May 26th, 2014
When I was a young reader, one of my favorite series of books was the one by Maud Hart Lovelace. It featured the characters Betsy, Tacy and Tib in the early days of the 20th century. The books started when the girls were just 5 years old and went straight through to the early days of their respective marriages.
In those later books, Tacy tells Betsy that she should have a “company meal” to avoid stress when having friends over for dinner. While much about this series might be seen as charmingly dated, I actually think that the concept of a well-practiced and delicious meal designed for sharing is a good one.
During the winter months, my personal company meal features chicken and ricotta meatballs, braised kale and some cheesy polenta. Either I ask my dinner companions to pick up something for dessert or I bake off some of the cookie dough I keep in my freezer.
by Marisa McClellan in Holidays, Recipes, May 23rd, 2014
FN Dish contributor Marisa McClellan is known for her Friday posts, The Weekender. But what Marisa is truly known for is her expertise on preserving. Her first book, Food in Jars, was a quick hit. Now Marisa is back for a second helping, this time for those in small spaces in Preserving by the Pint.
In her second cookbook, Marisa guides readers through making smaller batches from farmers markets, produce stands or their local grocery stores. Some people just aren’t space-equipped for working with quarts or pounds. Readers will find recipes organized by season, such as Rosemary Rhubarb Jelly, Whole Strawberries in Vanilla Syrup, Sweet Cherry Compote and Fig Jam with Thyme. Some recipes take just under an hour to prepare.
You can buy a copy of Preserving by the Pint here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Preserving by the Pint, and all you have to do to enter to win one is leave a comment below telling us what you’re looking forward to preserving from this upcoming summer season. Need inspiration? Flip through Food Network’s Canning, Pickling and Preserving 101 gallery here.
by Marisa McClellan in Recipes, May 16th, 2014
Memorial Day weekend is upon us and with it, the unofficial start to the summer season. Pull out the bathing suits, unearth the citronella candles and light the grill, for it is time to celebrate warm weather and long days.
Because grilling is so deeply associated with this time of year, those of us without outdoor space can sometimes end up feeling just a little bit left out of the fun. So as a longtime apartment dweller, I’ve developed a handful of techniques to compensate for my lack of porch, patio or yard. If you’re in similar straits, hopefully these tricks will help you cope.
The first thing to do is get yourself a grill pan. It’s nice on the stovetop (though if you don’t have good ventilation, you might set off your smoke detector), but I find that it’s even better when used in the oven. I will often roast a butterflied chicken on a grill pan in the oven in order to get some nice crosshatched marks on my bird.
by Marisa McClellan in Recipes, May 9th, 2014
I know that by springtime most people think that we should be done with casseroles and one-pot dishes. But even in May there is occasionally a chilly, dreary day where nothing quite fills the bill like a good casserole.
One such dish that I like a lot this time of year is Rachael Ray’s Lemon Chicken and Leek Rice Pilaf. It’s light, bright from the lemon juice, and comforting.
It’s also a handy one to have in your repertoire, because it’s one of those dishes that can be either more or less intensive, depending on how much time and commitment you want to invest. You can either poach a chicken for the meat and broth, or you can pick up a fully cooked grocery-store bird and use a bit of boxed stock. Both ways work and will result in a delicious Weekender.
by Marisa McClellan in Holidays, Recipes, May 2nd, 2014
Mother’s Day is always a touch bittersweet for me because I live a country away from my own mom. I moved to Philadelphia from Portland, Ore., in my early 20s, intending to stay just a couple of years. Instead I made friends, went to grad school and eventually met my husband. As much as I miss the West Coast, Philly has become home.
So these days I celebrate Mother’s Day by packing up a box of goodies, shipping it to my mom and scheduling a Sunday morning Skype date so I can “be” there while she opens it up.
The distance doesn’t stop me from planning an imaginary Mother’s Day meal. (Other people play fantasy sports. I fantasy meal plan.) To start, I’d put out some softened chevre, a few baguette rounds and a jar of rhubarb chutney. The main event would be a roast chicken with lemon, and with it I’d serve Ina Garten’s White Bean and Arugula Salad, good crusty bread from a local bakery and some broiled asparagus.
by Marisa McClellan in Recipes, April 25th, 2014
We have friends who host an annual Cinco de Mayo party. Because of my book tour schedule, we’re not going to be able to make the hour plus drive out for the festivities this year. I’m sad to miss the chance to catch up with them and to dig in to the exceptionally good spread of food they always cook up.
Since we’re missing out on carne asada and the largest bowl of guacamole I’ve ever seen, I’ve been plotting a substitute meal. It won’t be as festive and community-oriented as our gathering of friends, but it will calm the worst of the Tex Mex cravings.
As my starting place, I’m using Ree Drummond’s recipe for Brisket Tostadas. She has you marinate and then braise a large hunk of brisket until it’s tender and shred-able. Once the meat is ready, layer it on toasted corn tortillas with cheese, black beans, salsa and cubed avocado. Perfect for a Cinco de Mayo celebration and your very next Weekender.
by Marisa McClellan in Entertaining, Recipes, April 18th, 2014
At least once a week, I try to make something for dinner that helps me clear all the odd bits out of my produce drawers. During the colder months, I make huge pots of soup that serve as the basis of quick meals all week long. When the weather starts to warm up, however, I turn to salads to use a handful of mushrooms and the last skinny stalks of celery from the very center of the bunch.
No one really needs a recipe for this kind of use-it-up salad, but sometimes it’s nice to see how other people approach their clean-out-the-fridge meal. I can easily fall into a rut, so a little bit of outside inspiration is just plain nice.
This is where Jeff Mauro’s Garbage Salad and Champagne Vinaigrette comes in. It’s not a recipe that’s reinventing the wheel, but it does pull together a nice assortment of complementary flavors that are outside my regular, well-trod paths. The vegetable base is a motley collection of romaine, iceberg, carrots, celery, mushrooms and pepperoncini. The brain wave is that he also includes blue cheese, sliced deli turkey and oil-packed anchovies. That means there’s enough protein in that salad for it to pass for a full-on meal (at least in my house).
It’s good for Sunday afternoons or whenever your Weekender craving may strike.
by Marisa McClellan in Holidays, Recipes, April 11th, 2014
I am so grateful that spring is finally here. I live in Philadelphia, which is in that part of the country that was viciously walloped by this winter’s polar vortex, and so I was starting to wonder if the cold weather was here to stay. Fortunately in the last couple weeks, the weather has warmed, there’s a bit more sunlight each day, and I can feel hopefulness radiating off of everyone I pass.
To my mind, there’s no better way to celebrate the return of this more-hopeful weather than with a homemade treat. If you feel the same way, let me suggest Trisha Yearwood’s Chocolate Pound Cake. It’s indulgent, but the texture is lighter than you find with other pound cakes, which makes it both celebratory and perfect for this time of year.
Whether you’re baking for an Easter celebration or just in need of something sweet with which to welcome the warmer weather, this cake is an ideal Weekender project.
When I was growing up, Passover wasn’t a holiday we celebrated with any regularity. My mom was Jewish, but she had grown up in a very secular branch of the family. Occasionally we would attend a Seder at our Unitarian church (they were very into the world religions back in the 1980s), but it was not an annual thing.
Once I moved to Philadelphia, however, I found myself surrounded by family that, while still pretty New Age and multicultural, was far more observant when it came to the Jewish holidays.
And so Passover has become a staple holiday on my yearly calendar, second only to Thanksgiving in terms of eating. The meal is coordinated by my mom’s first cousin Amy, and she distributes dish assignments at least a month prior to the meal (so that people can practice and get things just right).