All Posts By Allison Milam

Serve Mom Breakfast in Bed on Mother’s Day

by in Holidays, May 10th, 2014

Serve Mom Breakfast in Bed on Mother's DayBefore Mom even rolls out of bed on Mother’s Day, show her you care with a cheery breakfast-in-bed spread. With this easy option, the egg whippers, pancake flippers and table setters in your life — aka the kids — can lend a hand without waking Mom.

If Mom has so much grace she can balance a plate of pancakes with maple syrup in bed, you should undoubtedly flip some of Trisha Yearwood’s blueberry pancakes. Whether from a box or made totally from scratch, a short stack is sure to start Mom’s day off right. Or, let the kids dip thick slices of brioche or challah in a sweet egg mixture for the Perfect French Toast.

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Cheesy Brunch Sides — Sensational Sides

by in Recipes, May 8th, 2014

Cheesy Brunch Side Dish RecipesOn a lazy weekend morning, whether you set an alarm or not, what better way to wake up than with melted cheese stringing from a pan to your plate? FN Dish is down for cheesy dishes all day long, but some of our favorite cheesy sides are a match made in heaven for eggs, sausage, toast and more. Especially with these recipes on your plate, you can bet a weekend brunch featuring cheesy sides is in the works.

Peeling and shredding potatoes can be a process, especially when you wake up hungry. Buy frozen hash brown potatoes — pre-peeled and shredded — to satisfy a last-minute potato craving. Easy Cheesy Potato and Sharp Cheddar Hash is so crispy and good that you won’t need ketchup.

This Southern staple is made that much better when a cheesy trinity is involved: Food Network Magazine’s Bruleed Cheese Grits are rich with a blend of cheddar, Gruyere and gouda. Placing the grits in the broiler at the very end leaves the cheesy top nice and bubbly.

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Get Your Leafy Greens — Sensational Sides

by in In Season, Recipes, May 1st, 2014

Watercress, Avocado and Orange SaladBefore you run in the opposite direction, we aren’t suggesting you eat a salad as your meal and call it a day. In fact, these green salads are sideshows for a reason. In between bites of something more substantial, they work as a nice recess, countering the heartier notes of your main dish with exciting freshness.

Fetch your salad tongs and the biggest bowl you can get your hands on. These recipes — and the homemade salad dressings that adorn them — stray far from the salad bar.

It may be a Simple Green Salad, but Food Network Magazine relies on uncomplicated ingredients that shine. All you need is a crunchy heart of romaine and Bibb lettuce along with a drizzle of lemon-mustard vinaigrette and a scattering of fresh chives.

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How to Make Restaurant-Style Fajitas

by in Holidays, How-to, April 29th, 2014

Chicken and Beef FajitasIt’s one of the few meals out there associated with a sound. The gratifying sizzzzle of a piping-hot skillet loaded with tortilla-ready add-ins signifies the arrival of one of our favorite hands-on dishes: fajitas. Lay out grilled veggies, cheese, pico de gallo and more on the table, and let your guests assemble the taco of their dreams. Along with salt-rimmed margaritas, bowls of guac and more, there is no better headliner for your Cinco de Mayo menu.

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More to Mash — Sensational Sides

by in Recipes, April 24th, 2014

Mashed Potato SkinsThe babies in your life may be all about mashed veggies, but big kids (including adults) find just as much down-home comfort in them. This week, FN Dish is  zeroing in on this fool-proof technique that works for potatoes and beyond. Feast your eyes on these favorite mashed recipes, each perfect for weeknight eating.

Potatoes are eaten in abundance year-round for a reason. To get in the spring spirit, add market-fresh produce into your mashed potatoes for a different kind of side. Giada’s Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs, for instance, go in the oven until crispy and golden brown on top. For a different dose of greens, try Giada’s Mashed Potatoes with Kale, which  have mascarpone cheese folded in for added creaminess.

Chives, a mellow onion-esque herb now starring in a leading role at your local farmers market, add more than vibrant color. Chop them up and fold into Tyler’s Chive and Garlic Mashed Potatoes.

For a loaded appetizer gone side dish, leave the skins on — and fold in some crispy turkey bacon — get Rachael’s Mashed Potato Skins (pictured above) from Food Network Magazine.

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DIY Cleaning Products for Earth Day

by in How-to, April 22nd, 2014

Homemade Natural Cleaning ProductsWhen Earth Day falls smack-dab in the middle of your spring-cleaning efforts, don’t think of it as a mere coincidence. Believe it or not, the key to a cleaner, happier home can’t be found in a name-brand aerosol spray from the store. Instead, take on a little do-it-yourself project and make nontoxic household cleaning supplies with items probably already in your home.

Having an all-purpose cleaning spray on deck is probably the most-basic way to keep your home fresh and clean. Before you grab something store-bought, try this: Stir 1/2 cup vinegar and 2 tablespoons baking soda into 1/2 gallon water and transfer to a spray bottle. You can use this stuff almost anywhere except marble or granite.

For more ways to keep your house spick-and-span, be sure to refer to our list of home cleaning supplies. Using natural ingredients like lemon juice, vinegar, baking soda and more to clean will make your household — and environment — a whole lot happier.

Heading to the supermarket? With these 6 tips from the top eco-experts, it’s easy to go green and eat healthy.

Easy Easter Sides

by in Holidays, Recipes, April 17th, 2014

Creamy Spring Peas with Pancetta

Fast forward to Sunday morning, when the Easter bunny has come and gone, the last eggs in the yard have been hunted and the heads of marshmallow Peeps have been nibbled off. After such a busy morning, the only thing left to do is eat. This Sunday, load up on seasonal side dishes that stack up to your family’s Easter ham. Not only are the ingredient lists oh so spring, they’re also as easy to make as it gets.

If you haven’t snatched up some in-season peas at the market yet, there’s never been a better time. Food Network Magazine’s Creamy Spring Peas with Pancetta (pictured above) combines a trio of fresh English peas, crunchy sugar snap peas and sliced snow peas with pancetta and cream.

Cooked down with white wine till soft and sweet, Creamed Vidalia Onions by Food Network Magazine are a sure brunch standout. The additions of cream and savory breadcrumbs don’t hurt either.

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How to Rise Above Bread for 8 Days of Passover

by in Holidays, Recipes, April 16th, 2014

Salmon with Baby Artichokes

Last night marked the last of this year’s Passover Seders. If you’re celebrating, that means your first shards of matzo and bowls of matzo ball soup are behind you. But what happens between now and the big break on the eighth day? Zapping matzo pizza in the microwave may hold you over for the first couple days, but it won’t be long before you start craving something more. This year, load up on spring veggies and hearty proteins for dynamic, satisfying meals that leave nothing to miss. That way, you can make it till the end without a carb-craving meltdown — or a matzo-induced belly ache. Read more

Side Dishes Your Kids Will Love — Sensational Sides

by in Family, Recipes, April 10th, 2014

Side Dishes Your Kids Will LoveWhen it comes to growing your kiddos into the best eaters they can be, it’s all about baby steps. And, if you’re asking us, your side dishes are perhaps the best place to start. With sides come the veggies, the strange textures and the other tough sells. But don’t you fret. These winning kid-friendly sides expose your little ones to new tastes without throwing the baby out with the bathwater. That way, your kids will go from full-on picky eaters to budding food connoisseurs in no time.

Little morsels of toasted orzo are so easy to eat, your kids won’t even realize all of the big-kid, Mediterranean ingredients they’re devouring. Rest assured that the “big kids” (cough, cough) will love Toasted Orzo Salad (pictured above) on their plates too.

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How to Make Egg Salad

by in How-to, Recipes, April 9th, 2014

How to Make Egg SaladAfter pulling on your Sunday best and competing in an old-fashioned, fight-to-the-death Easter egg hunt, chances are you’ll have worked up a serious appetite. Put leftover Easter eggs or hard-boiled fresh ones to use in a festive egg salad perfect for your Sunday brunch. Creamy in all the right ways, it does wonders served on a sandwich, over greens or simply on its own. Whipping it together is as easy as this step-by-step how-to.

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