All Posts By Allison Milam

6 Ways Frozen Spinach Is Like the Little Black Dress of Food

by in Recipes, May 5th, 2015

Spinach FrittataFor me, frozen spinach is like the little black dress that goes with everything. It makes my scrambled eggs even heartier, brings a little green to my pastas dishes and adds a veggie punch to my main dishes in no time. Unless I plan to eat it raw in a salad, I never buy the fresh stuff because, if you ask me, frozen spinach is the perfect vegetable. There, I said it. It’s always on hand, it works in nearly any dish and it doesn’t shrink into nothing like the fresh stuff does when it’s cooked. Instead of going for the brick, I can’t resist adding one of the plastic, resealable bags of chopped frozen spinach to my shopping cart whenever I make a trip to the supermarket. Thanks to frozen spinach’s versatility and convenience, it is definitely a supermarket staple you need to reconsider.

1. It can take you from morning to noon to night.

Spinach can add a dose of green to anything it touches, and it’s versatile enough for breakfast, lunch or dinner. No matter the hour, get your spinach fix with a homemade frittata, a classic eggy dish that can be devoured whenever. Though Trisha Yearwood’s Spinach Frittata (pictured above) for Food Network Magazine calls for the fresh stuff, thawed frozen spinach will do just fine.

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Calling All May Babies! Birthday Treat of the Month

by in Recipes, May 4th, 2015

Bourbon and Chocolate PieWe’re big on birthdays here in the Food Network offices. It’s a time when we all preheat our ovens, pull out our mixers and bake something special for our co-workers. But that whole birthday cake thing? It’s been done. We’re here to prove that there’s more to birthdays than birthday cake — and our treats don’t need to be sweet either. Instead of agonizing over the perfect gift, remember that all a birthday boy or girl needs is a little something homemade to know how much you care.

This month we’re celebrating May birthdays with pie — a whole lot of pie. Maybe it’s because we’re creeping closer to summer (or we’re just a little pie-obsessed), but we can think of no better way to celebrate the May baby in your life than with one of these beauties. These freshly baked recipes still work as the perfect foundation for a lit candle, meaning you can keep that tradition alive with these unconventional birthday treats.

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The Freshest Ways to Pass the Peas, Please — Sensational Sides

by in Recipes, April 30th, 2015

Pasta, Pesto and PeasWho are we kidding? You probably aren’t on the edge of your seat waiting for peas to come in season. That’s because, as far as frozen fare goes, peas are the king, requiring little defrosting before you can toss them into a dish and start eating. Still, even if that lifestyle works for the rest of the year, springtime is the time to get your fresh pea fix. In the spirit of the season, we’ve got quite a few ways for you to put these little green gems to use. Most of these recipes call for the frozen alternative, but you can make your dishes worthy of springtime by swapping in the fresh stuff to your heart’s content.

When a need for pasta salad arises, Ina Garten’s Pasta, Pesto and Peas (pictured above) is the freshest way you can make it. Toss the pasta with homemade pesto and be sure to swap in fresh peas for frozen for that extra pop.

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Our Faves of Your #FoodNetworkFaves: The Freshly Cracked Egg Edition

by in Community, April 24th, 2015

#FoodNetworkFaves EggsNo matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. Every other week, we’re coming your way in search of the greatest creations made in your very own kitchen. When we call out the theme on Instagram, put your cooking skills to the test by whipping up your go-to Food Network recipe, snapping a photo and tagging #FoodNetworkFaves for your chance to be featured on FN Dish!

Last week we asked you to get cracking with the best egg dishes of all time. And the truth is, we were surprised at the sheer beauty of these egg images; we couldn’t stop squirming in our seats over the runniest egg sandwiches, most-glorious omelets and all other examples of egg-crackin’, perfectly flipped glory you sent our way. Scrolling through our feed gave way to satisfyingly eggy sandwiches, tarts, quiches, hashes and then some.

But that’s enough talk. We are pleased to introduce this week’s #FoodNetworkFaves winners!

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Why Side Salads Are the Best Salads — Sensational Sides

by in Recipes, April 23rd, 2015

Why Side Salads Are the Best SaladsThe utterance “I’m going to get a salad” often evinces visions of diets and other streaks of healthy eating. But, if you’re asking me, leafy greens and their accompaniments are anything but punishment. On the contrary, our favorite green salads emanate fresh vibrancy with every invigorating bite. Plus, when they’re enjoyed as a main dish, they bring a certain brightness to the main event. Next time you’re on the hunt for a side dish, think of these glorious side salad recipes for all kinds of leafy greens.

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5 Quirky Grain Switch-Ups You Gotta Try — Sensational Sides

by in Recipes, April 16th, 2015

Healthy Farro Fried Amazing grains, how sweet the sound! (That is how the song goes … right?) Either way, there’s no denying the awesome powers of whole grains. Beyond the obvious health benefits of swapping them in for pasta, white rice and more, using grains as a nourishing alternative brings a welcome quirkiness to your go-to side dishes.

1. Take the rice out of your fried rice by using farro instead.

The glory of digging fried rice out of a takeout container could never be fully replaced, but making a good grain swap is a sure way to keep things interesting. Look to farro, an Italian grain of wheat that’s satisfyingly tender and chewy, for Healthy Farro Fried “Rice” (pictured above) that ups the texture of the classic Asian staple.

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The Very First Meal You Should Eat Outside: Springtime Garden Party Menu

by in Recipes, April 12th, 2015

Spring PizzasHey, you wanna take this thing outside?

Before you lose your cool, we’re not picking a fight with you. In fact, we just really, really want to get outside already. As spring begins to set in, think of this time as an excuse to throw a gathering in the great outdoors and plan an alfresco party anywhere from the garden or your backyard to the park or your patio. As for the menu, we’ve got that part covered with fresh, celebratory recipes that are just begging to be taken outside.

To start, graze on veggie-topped Spring Pizzas (pictured above) that couldn’t be easier to make. Stretch store-bought pizza dough into mini rounds for a fresh take on your usual sauce-and-cheese pizza. Topped with ramps, scallions and other in-season treats, Alex Guarnaschelli’s ricotta-and-Parmesan-topped individual pies are invigorated with fresh basil and lemon zest. Cut them into triangles for an easy outdoor appetizer.

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Our Faves of Your #FoodNetworkFaves: Sticky-Sweet Treats Edition

by in Community, April 10th, 2015

Sticky CollageNo matter your Instagram following, your filtering prowess or your like-to-minute ratio, nothing truly proves #deliciousness like an old-fashioned, ready-set-go contest. Every other week, we’re coming your way in search of the greatest creations made in your very own kitchen. When we call out the theme on Instagram, put your cooking skills to the test by whipping up your go-to Food Network recipe, snapping a photo and tagging #FoodNetworkFaves for your chance to be featured on FN Dish!

This time around, we were on the search for the stickiest, gooiest baked treats you could muster. We’re talkin’ glossy cinnamon rolls laced with vanilla, caramel-cloaked confections so sticky they cling to your fork — anything that’ll have us lickin’ our fingers in sweet, sweet glee. When we took a scroll through our feed, visions of buns, rolls and cakes galore popped up, looking so good we wished we were downing them ourselves.

Without further ado, we present this week’s #FoodNetworkFaves winners!

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The Asparagus Motto: The Simpler, The Better — Sensational Sides

by in Recipes, April 9th, 2015

Roasted AsparagusThere’s a time and a place for a really involved recipe — and cooking with fresh, seasonal asparagus in springtime is not one of those times. It doesn’t take much for a side of asparagus to shine. When in-season asparagus is simply roasted, steamed or grilled, its innate flavors are given the chance to come out without any distractions. In the spirit of loving asparagus in its truest state, each of these spring-focused recipes is as simple as it gets, using just eight ingredients at the very most.

With just four ingredients on the roster, Ina Garten’s Roasted Asparagus (pictured above) reins in more than 300 reviews and a five-star rating. Simply drizzle fresh asparagus with quality olive oil, sprinkle with kosher salt, as well as freshly ground black pepper, and roast until tender but still crisp. Watch Ina Garten make it herself and you’ll never have lackluster asparagus again.

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5 Flower-Inspired Springtime Treats Come Into Bloom

by in Recipes, April 7th, 2015

Ice Cream Flower Pot DessertsBaby, it’s spring outside! The temp is climbing, birds are chirping and bundles of in-season asparagus, artichokes and more are starting to line the supermarkets. But one of the most-captivating elements of this vibrant season is, unarguably, the moment when those first flowers begin to bloom. If you can’t wait to bear witness to spring’s bloom, or if you don’t have the resources to build your own bright and sunshiny garden, these floral-minded recipes might just be enough to brighten up your kitchen.

You might be accustomed to digging ice cream right out of a cardboard pint, but Ree Drummond’s Ice Cream Flowerpot Desserts (pictured above) bring the ice-cold treat to bright, blossoming heights. Before you start filling up clay flowerpots with real-life flowers, clean them and load ‘em up with slices of pound cake and scoops of ice cream. Cover the tops with crushed chocolate cookies to get the look of dirt before you go full-on spring with chewy gummy worms and fresh-cut flowers.

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