by Cameron Curtis in Holidays, March 15th, 2014
by Melissa d'Arabian in Family, Holidays, March 6th, 2014
On March 17 you’ll likely be decked out in green attire, so why not whip up some green desserts to go with the theme? It’s been noted that blue was originally the color of St. Patrick’s Day; over the centuries this evolved based on the color of St. Patrick’s shamrock and the color in the Irish flag. Green is now the color of the day, and these treats are true to the Emerald Isle.
1. Shamrock Cupcakes (pictured above)
Make an old-fashioned boiled frosting that’s both creamy and fluffy for these cupcakes. Three frosted cupcakes plus a halved cupcake covered in green sanding sugar turn these hand-held desserts into shamrocks.
by Marisa McClellan in Holidays, February 14th, 2014
Despite my last name (which is Armenian thanks to a distant relative somewhere in my French husband’s family), I’m actually an Irish gal (my maiden name is Donovan). So I’ve celebrated St. Patrick’s Day with the gusto of an Irish lassie my whole life.
St. Patrick’s Day is a religious holiday, and the shamrock was originally a symbol for the Holy Trinity. According to tradition, the rules of Lent were lifted on St. Patrick’s Day, which meant Catholics could eat and drink relatively freely for one day in the midst of Lenten fasting. And somehow that morphed into rowdy visits to Irish pubs, drinking green beer and singing “Seven Drunken Nights” (who could see that coming?). So St. Patrick’s has become a cultural celebration, and for our family, St. Patrick’s Day is a day of wearing green, playing fun leprechaun tricks for the kids, and eating green foods and traditional Irish fare. Want to join us? Here is our five-step approach to celebrating St. Patty’s Day in style:
1. We wear green. I almost didn’t even write this one. Because duh. (Plus, I have green eyes, so this really only makes sense.)
by Sara Levine in Holidays, Recipes, February 13th, 2014
When I was in my mid-20s, some girlfriends and I started a Valentine’s Day tradition. Being that we were all single at the time, we chose to spend the evening of February 14 together instead of pining over ex-boyfriends and lost loves.
My friend Cindy would be on cocktail duty. Ingrid was in charge of selecting the movie. Una always brought the appetizers. And I took care of making our chosen dinner — fondue.
We’d start with a pot of cheese fondue with bread, steamed broccoli and grilled chicken for dipping. Once we’d had our fill of the savory course, I’d bring out a small pot of chocolate fondue with strawberries, orange segments, pound cake cubes and pretzel sticks. It was such a fun way to celebrate our loving friendships on a day most often reserved for romance.
by Allison Milam in Holidays, February 13th, 2014
A perfect rich-yet-airy chocolate souffle is the ultimate wow-factor Valentine’s Day dessert. But souffles can be intimidating, both for expert bakers and novice cooks. So we asked Pastry Chef Robert Parks, lead instructor of the Oregon Culinary Institute in Portland, for his no-fail, no-fall recipe, plus five top tips for souffle success.
1. Make a “cream-based” souffle: This is the key to Chef Parks’ no-fail recipe. Cream-based souffles include starch, which makes the souffle more stable and less sensitive to movement.
2. Use the right type of ramekin: deep and straight-sided.
3. Don’t overwhip or underwhip the meringue: It should be stiff but not crumbly or dry.
by Sara Levine in Holidays, Recipes, February 11th, 2014
It’s February 13. Whether you’re a boyfriend or girlfriend, husband or wife — or even a good friend — you have just enough time to plan something special for Valentine’s Day. No, we’re not suggesting a last-minute swing by the convenience store for one of those cardboard, heart-shaped chocolate boxes moments before the big date. Instead, show your love by baking up decadent chocolate desserts in your own kitchen. These heart warmingly homemade chocolate-centric recipes come to you just in the nick of time, working as a romantic treat for two or an irresistible dessert for a troupe of sweet-toothed singles.
A fudgy brownie is a no-brainer, but Ina Garten’s Brownie Tart (pictured above) cuts down on flour so that it’s extra rich and chocolatey. She deepens the flavor of chocolate by adding coffee granules, making the whole house smell like brownies.
by Jennifer Perillo in Holidays, February 10th, 2014
When it comes to red velvet, think beyond cakes and cupcakes. After all, you can now find red velvet ice cream and even red velvet tea in the grocery store. Inspired by this beloved flavor, the chefs in our Food Network Kitchen came up with five all-new red velvet recipes that are perfect for Valentine’s Day — or any day, really.
by Kelly Lanza, Oh So Beautiful Paper in Holidays, February 3rd, 2014
Call me crazy, but chocolate isn’t my first choice for dessert. If you follow my blog, then you know there are some exceptions to this rule, at least when Chewy, Bittersweet Brownies are involved. Brownies aside, my sweet tooth tendencies are likely satisfied with something like this Raspberry-Ricotta Mousse or Lemon Icebox Bars. Why should Valentine’s Day be any different? This year I say think outside the box of chocolates and whip up one of these homemade treats for your sweetheart.
by Maria Russo in Holidays, Recipes, February 1st, 2014
Valentine’s Day isn’t Valentine’s Day without chocolate, right? This year, don’t just send your sweetie something sweet, but pair it with a little card that extends the sweetness too (like the one above from Little Sloth). Here are our favorite chocolate-filled cards to get your hands on for February 14.
by Marisa McClellan in Holidays, Recipes, January 3rd, 2014
While some get-togethers are all about elegantly plated entrees, individual servings and dainty dishes, big-game bashes aren’t among them. For successful football food, all that’s needed is something easy to eat on the couch and large enough to feed a crowd, which is why traditional picks include sticky, saucy chicken wings, eat-with-your-hands chips and dips, and bowls of meaty chili. Nachos, however, may be the ultimate tailgate-worthy dish, as they’re not only simple enough to chow down on with one hand, but they’re often served family-style, encouraging big-group snacking. The foundation of nachos is simple — just chips and some cheese or salsa — but beyond that, they can be customized to your family’s tastes or whatever ingredients you happen to have on hand. Check out Food Network’s best-five nacho recipes below from Rachael, Guy, Marcela and more Food Network chefs to find winning platters that will wow your party guests.
5. Grilled Chicken Nachos with Cheese Sauce, Avocado Relish and Charred Jalapenos — The secret to Bobby’s moist, flavor-packed chicken is a marinade of lime juice, ancho chile powder and Worcestershire sauce. He lets chicken thighs rest in the mixture overnight before grilling the meat and adding it to a platter of chips with creamy Jack cheese sauce, cool avocados and jalapenos.
4. Guy-talian Nachos — Guy assembles his nachos in layers — first chips, then a combination of sauteed beef and turkey, and a sprinkle of mozzarella — before covering them with salami, basil and tomato-garlic salsa for an Italian-inspired plate.
Get the top-three recipes
If you’re anything like me, you’re feeling decidedly overfed right about now. A late Thanksgiving overlapped with Hanukkah, which rolled right into the holiday party season, which was topped off by Christmas and New Year’s. I feel like I’ve been eating nonstop for the last five weeks.
And so, while I’m not setting any hard-and-fast resolutions, I am making a point of eating a little bit better with the arrival of the new year. For me, this means less meat and sugar — and more vegetables, legumes and whole grains.
I find that resetting my eating habits has everything to do with advance planning. Instead of waiting until I’m hungry to start thinking about the next meal, I make a few hearty bean or grain salads to keep in the fridge. Then making a meal is as simple as putting a few handfuls of baby arugula or tender spinach in a bowl and spooning the premade salad on top. It acts both as a dressing and a hearty, filling element.
One dish that is very good for this keep-in-the-fridge treatment is Guy Fieri’s Turmeric Roasted Chickpea and Lentil Salad. You toss a drained can of chickpeas with a little oil and a few spices, then roast them until they’re crisp and meaty. While they cook, you simmer lentils with half an onion, a hunk of lemon and a few crushed garlic cloves until they are tender. The drained lentils get tossed with the chickpeas, along with some minced roasted red pepper and torn parsley. It is filling, flavorful and just the thing for a post-holiday Weekender.
Before you start cooking, read these tips