All Posts By Allison Milam

7 Chili Recipes for the Big Game – Comfort Food Feast

by in Recipes, January 30th, 2013

Chili con CarneOnce the game is clicked on this Sunday, your chances of stirring a pot come to a screeching halt. You need one-pot dishes that come together — and stay together — throughout your Super Bowl party. That’s why, this week, we’re lining up our favorite chili recipes, ranging from traditional to chicken to white bean. Simmer a pot for the fam or fix it cook-off style. Either way, this Sunday is all about chili.

In the spirit of keeping things easy, consider your slow cooker your most valuable asset. Slow-Cooker Texas Chili and Slow-Cooker Chicken Chili by Food Network Magazine both come to fruition in just about seven no-hassle hours. Simply pile in the ingredients and kick off.

Food Network Magazine’s Chili con Carne (pictured above) is prepared the classic way, while Tyler Florence’s Beef Chili swaps ground beef for tender morsels of cubed beef. For a chili recipe that goes heavy on the beans, Ellie Krieger’s Three Bean and Beef Chili is brimming with black, kidney and pinto.

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As Quick as Delivery — Comfort Food Feast

by in Family, Recipes, January 23rd, 2013

Rachael Ray's Buffalo PizzaDitch the delivery drama and slice up a pizza of your very own. We’re not talking about taking a box from the freezer. With the help of store-bought dough (available at most grocery stores or pizzerias), these pizza recipes are as quick as ordering in. Simply stretch out the dough, don with your favorite toppings and pop it in the oven.

Sometimes a good pizza comes down to the trilogy: mozzarella, tomato and basil. Giada De Laurentiis creates the classic slice with her Pizza With Fresh Tomatoes and Basil recipe.

Rachael Ray makes a Wingless Buffalo Chicken Pizza (pictured above) that packs all of the heat of the finger-licking favorite. Her Mega Meatball Pizza, on the other hand, has more of that Italian flair.

Sandra Lee’s BBQ Chicken Pizza puts store-bought chicken tenders, shredded Gouda and barbecue sauce to use. On a smaller note, Pizza Pockets come loaded with turkey sausage and arugula and trade the usual large triangle for a dish perfect for parties.

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The Perfect Chocolate Chip Cookie — Comfort Food Feast

by in Family, Recipes, January 16th, 2013

Chocolate Chip CookiesWe all get a bit territorial over our chocolate chip cookies. Some like them so crispy a discernible crunch ensues. Others like them so soft that it’s unclear whether they ever reached the oven. In the end, however, there’s no argument over this cookie’s ability to bring us back — especially when a glass of milk is involved. Preheat those ovens. It’s time for some cookies.

The recipe for classic Chocolate Chip Cookies, in reality, needs no fiddling. It’s soft on the inside and crispy on the outside. Just out of the oven, the chocolate chips are so gooey they stick to your fingers.

Still, Food Network Magazine has its own take on the many faces of the chocolate chip cookie, perfect for those a bit particular about consistency. Check out its recipes for Chewy Chocolate Chip Cookies, Crispy Chocolate Chip Cookies and even Cakey Chocolate Chip Cookies.

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Well-Loved Potato Sides — Comfort Food Feast

by in Recipes, January 9th, 2013

Double-Fried French FriesWhenever we dip fries in ketchup, spoon gravy over mashed potatoes or savor an egg with a side of home fries, the good ole potato is doing what it does best. As the foundation of our most loved sides, it comforts us to our very core. That’s why in this second week of frosty January, we’re moving down the line of our favorites potato recipes, from mashed to pancaked.

Is it a holiday? Steak night? You can bet a mound of Velvety Mashed Potatoes will be in attendance. For those who yearn for more structure, Baked Mashed Potatoes with Parmesan cheese and breadcrumbs go in the oven until golden brown.

A burger has never seen a day without fries. Guy Fieri’s golden Double-Fried French Fries (pictured above) are everything you’d ever want in a fry, while Tyler Florence’s Oven Fries are baked in lieu of visiting the fryer.

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Postholiday Pot Pies — Comfort Food Feast

by in Recipes, January 2nd, 2013

Individual Chicken Pot PiesNow that the presents have been opened and the ball has dropped, there’s only one thing left: polishing off those remaining leftovers. All of the ingredients clogging your fridge — the stalks of celery, mounds of carrots and leftover meat — need an exit plan, and we’ve got one. Put it all to use with the epitome of comfort food, a pot pie steaming hot from the oven.

Ina Garten fixes the quintessential Chicken Pot Pie, complete with a homemade pastry recipe. For those with little time to spare, Sunny Anderson’s Easy Chicken Pot Pie reaches the table in just about 40 minutes.

Ellie Krieger’s Chicken and Biscuit Pot Pie is crowned with a homemade biscuit crust, and Giada’s Mini Chicken and Broccoli Pot Pies are perfect for party passing.

These pot pie renditions all come down to shape. The Neelys’ Individual Chicken Pot Pies (pictured above) are sized down for a personalized touch, and Melissa d’Arabian’s Chicken Pot Pie Turnovers add a handheld dimension. Or put the pie crust to the side with Food Network Magazine’s deconstructed Chicken Potpie Soup.

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Simple Brussels Sprouts Recipes — Fall Fest

by in In Season, December 19th, 2012

Roasted Garlic Brussels Sprouts by Food Network Magazine
fall festWhen it comes to in-season Brussels sprouts, simplicity is key. Your ingredient list should only be a few words and the preparation should be effortless from market to plate.

Here’s the most straightforward recipe of all: Food Network Magazine’s Roasted Brussels Sprouts. With just a gloss of extra-virgin olive oil and a shake of salt and pepper, halved sprouts come out crisp and tender.

Sauteed Brussels Sprouts by Food Network Magazine are shredded before hitting the pan with shallots, butter and a shot of cider vinegar. Roasted Garlic Brussels Sprouts (pictured above) are roasted in a piping hot oven, with brown sugar bringing a smooth sweetness and cilantro keeping things vibrant.

Slow-Cooked Brussels Sprouts feature a quaint roster of ingredients; after roasting stove-side low and slow, they’re caramelized to perfection. Alternatively, bacon, chicken broth and shallots merge together in Rachael Ray’s comforting Brussels Sprouts With Bacon.

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Six Broccoli Mains — Fall Fest

by in In Season, December 12th, 2012

Pasta With Roasted Broccoli and Almond-Tomato Sauce
fall festTo you, broccoli is a vegetable. To your kids — and antibroccoli peers — it’s nothing but a no-go. But let’s be real, are we surprised that so many broccoli aversions exist? When soggy steamed broccoli is the go-to move on many dinner tables, it’s a no-brainer. It takes more than a simple steaming for its true colors to come through. And now that it’s in season, you can get your serving of better-than-ever broccoli by bringing it into your main courses.

Food Network Magazine’s Chinese Beef With Broccoli, complete with oyster sauce and white rice, takes the takeout to your stovetop. Their Bacon and Broccoli Rice Bowl has a few twists, packing fresh cilantro, pickled jalapenos and, yes, bacon into an Asian-style dish.

For a Tupperware-bound lunch, cook up a cold Chicken, Broccoli and Cherry Tomato Fusilli. And, if we’re still talking pasta, check out Food Network Magazine’s Pasta With Roasted Broccoli and Almond-Tomato Sauce (pictured above).

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5 Light Squash Recipes — Fall Fest

by in In Season, December 5th, 2012

Slow-Cooker Squash Stew
fall festAfter the endless pies and casseroles of Thanksgiving, think about giving yourself a quasi cleanse before the holidays — all the while incorporating seasonal favorites. This week, we’re all about winter squash. And lucky for us, the winter squash category includes some of the most popular ones, like butternut, acorn and kabocha. It turns out that squash is low-cal on its own and these recipes don’t contain a trace of butter or cream.

Food Network Magazine’s Spiced Squash With Yogurt Dressing boasts spiced, roasted kabocha squash drizzled with a low-fat yogurt sauce and pomegranate seeds.

Slow cookers are a lifesaver when it comes to keeping things balanced without forsaking flavor. Food Network Magazine’s Slow-Cooker Squash Stew (pictured above) comprises butternut squash, chickpeas and Swiss chard. That sprinkle of Parmesan, however, is up to you.

For a fresh take on fall produce, look to Marcela Valladolid’s recipe for Food Network Magazine, Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette. In between bites of butternut squash come juicy tangerines, dried cranberries and spinach. Ina Garten’s Roasted Butternut Squash Salad With Warm Cider Vinaigrette blends apple cider and cider vinegar for a tangy contrast to squash roasted with maple syrup.

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10 Standout Cauliflower Recipes — Fall Fest

by in In Season, November 28th, 2012

Roasted Cauliflower With Dates and Pine Nuts
fall festCauliflower proves the perfect backdrop to all your favorite fall — or otherwise — flavors. What it lacks in color these snow-white florets make up for in versatility and texture. Do what you will with them: steam or roast, fry or purée. In the end, it’s an in-season veggie worth talking about.

This fall, make moves on some of Food Network’s best cauliflower recipes.

Like potatoes, cauliflower does well when cheese enters the mix. Try it out with Bobby Flay’s creamy Cauliflower-Goat Cheese Gratin, which comes laced with Monterey Jack and grated Parmesan as well. For a subtler sprinkle, make Giada De Laurentiis’ Roasted Cauliflower With Parmesan and Pancetta with an decidedly Italian influence.

For bold Middle Eastern sides that would go well with charred steaks or lamb chops, listen up. Claire Robinson’s Roasted Cauliflower With Dates and Pine Nuts recipe for Food Network Magazine (pictured above) works up a nice browning on the florets, and Anne Burrell’s Spice-Roasted Cauliflower and Jerusalem Artichokes recipe for Food Network Magazine brightens up any plate it hits.

For the calorie cutters among us, Food Network Magazine’s Cauliflower With Tomatoes is just the thing. This side breathes flavor with healthy additions like lemon juice, cilantro and loads of spices.

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The Ultimate Thanksgiving Side — Fall Fest

by in Holidays, November 21st, 2012

Old School Sweet Potato Souffle Recipe
fall festWhen it comes to Thanksgiving, it’s no secret that sides stand out as the main event. There’s nothing better than digging into an all-star lineup of mashed potatoes, stuffing and green bean casserole — especially when it’s all dressed up with a little gravy.

This year, plate up one of our favorite Turkey Day recipes: the Neelys’ Old School Sweet Potato Soufflé. It dresses up the iconic casserole with salted cashews, mini marshmallows and shredded coconut. When the dish slides out of the oven and onto the table, the flavors are ultimately smooth, sweet and salty. And with looks like this, you can be sure that it won’t sit to the side.

While you’re at it, check out this fleet of stellar sides. That way, you know your soufflé will be in good company.

Talk to us: What’s your favorite Thanksgiving side dish? Tell us in the comments or join the conversation on Twitter by using the hashtag: #fallfest.

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