by Emily Lee in Holidays, Recipes, May 4th, 2016
by Regan Burns in Holidays, Recipes, May 4th, 2016
With Cinco de Mayo just one day away, we’re already busy chopping cilantro and chiles for our favorite salsas and guacamoles to serve with big bowls of crisp, salty tortilla chips. But when it comes to the drinks menu, there are too many craveable Mexican-inspired cocktails to pick just one. From tart margaritas to fruity aguas frescas and spicy eye-openers like the michelada, Mexico’s many drinks are as vivid, flavorful and satisfying as the foods they accompany. Here are some of our favorite Mexican and Mexican-inspired refreshers for your Cinco celebration.
No tricks here — just the staples of a classic margarita: Tequila, lime juice, orange-flavored liqueur, salt and sugar. Add a touch of homemade simple syrup if you like yours on the sweeter side.
by Maria Russo in Holidays, Recipes, May 4th, 2016
Mother’s Day comes once a year and we (the moms) love it. It’s our day to get pampered and appreciated; we’re treated like queens. It’s the one morning per year that we’re given undisputed permission to sleep in. We revel in it. That said, we want to help you (and ourselves) get the very most out of this special holiday. You may think that cooking us breakfast or a sweet treat is a good move, and we wholeheartedly agree that it is, but we have a few tips. When cooking for Mom, follow these seven rules to make this the sweetest Mother’s Day yet.
by Emily Lee in Recipes, May 3rd, 2016
You’ve bought all the tortillas you’ll need for the tacos and enchiladas, and you’ve readied the blender for frosty margaritas. But have you considered what to offer in your spread of starters? Look no further than this collection of party-ready dips ideal for Cinco de Mayo (or any other bash), complete with both classic and creative picks like creamy queso, tangy salsa and even something sweet.
Chile con Queso
The Pioneer Woman bulks up the tried-and-true chile-laced cheese dip with crumbled sausage for meaty, comforting heft.
by Regan Burns in Holidays, Recipes, May 2nd, 2016
What is a tortilla chip but a mere vessel for delivering ample amounts of seasoned meat and melted cheese to our mouths? If you don’t care for tortilla chips — or can’t eat them, perhaps due to a corn allergy — that doesn’t mean nachos are out of bounds. We’ve expanded our definition of nachos by applying popular topping combinations, such as meat, cheese, avocado and salsa, to other foods — think baked sweet potatoes, crunchy sweet peppers and more. Purists will balk at the suggestion of nachos sans corn chips, but try these no-chip recipes and you’ll find that the best part is the toppings.
We invite anyone who believes you can’t have nachos without tortilla chips to try Food Network Kitchen’s cheesy Zucchini Fry Nachos. The crisp fried zucchini offers a juicy quality that you can’t get from corn chips. For toppings, we recommend diced shredded cheese, avocado, lime juice and pickled jalapenos for the right balance of fresh and comforting flavor.
by Foodlets in Family, Holidays, Recipes, May 2nd, 2016
Whether you’re truly celebrating Mexico’s triumph over the French in 1861’s Battle of Puebla or merely looking for a reason to eat your weight in churros, Cinco de Mayo is a great time of year to revisit dessert recipes that celebrate the flavors and ingredients of Mexican cuisine. From classics like rice pudding and tres leches cake to new interpretations like Mexican chocolate brownies and margarita pie, we’ve rounded up our favorite Mexican-inspired sweets.
by Maria Russo in Recipes, May 2nd, 2016
It’s never a problem convincing my kids to celebrate. They’re even pretty game for trying new foods. But the non-negotiable part about feeding most small fry is heat: They just don’t like anything spicy. You see where I’m going with this, right? It’s time for a made-over Cinco de Mayo party, one with kids in mind. This collection of delicious recipes is perfect for introducing a flavor blast of fun, without turning your first grader off salsa for life. Check out my tips below for kid-friendly party starters, new twists on taco night and even make-ahead meals you’ll thank yourself for later.
by Allison Milam in Holidays, Recipes, May 1st, 2016
Say goodbye to everything you know about enchiladas, because Marcela Valladolid’s recipe for Kale-Potato Enchiladas Verdes is here to change the game for good. In place of the usual ground beef filling, she opts for a duo of veggies, and instead of blanketing the tortillas in a simple tomato sauce, she goes green with a tomatillo-cilantro sauce.
by Maria Russo in Recipes, Shows, April 30th, 2016
Eggs and toast aren’t going anywhere, but we’re digging a spicier, zestier breakfast vibe this first week of May. Though Cinco de Mayo falls on a Thursday this year, the mention of Mexican fare brings one thing to our minds: brunch. With Mexican salsas, cheeses and other favorites on board, eggy brunch favorites — whether sweet or savory — have never been more packed with flavor.
When your first meal of the day is a taco, you know you’re doing things right — and especially so when each one is fired up on the grill. Grilled Breakfast Tacos are wrapped in charred corn tortillas and loaded with soft-scrambled eggs, grilled Spanish chorizo and all the fixings.
by Allison Milam in Recipes, April 28th, 2016
Tangy, spicy and oh-so-buttery, Buffalo sauce is a staple flavor atop juicy chicken wings, but did you know that this go-to sauce can boost the flavor of some other fan-favorite foods? Think creamy dips and tender meatballs. On this morning’s all-new episode of The Kitchen, the cast shared tricks for packing a spicy punch in your Cinco de Mayo menu, which surely isn’t complete without this trio of Buffalo-ed eats. Read on below to get their recipes.
If your kids turn up their noses at the mere sight of their vegetables night after night, do not fear. A bounty of peak-season spring produce is here to change all that. Now that green beans, broccoli and more veggies are at their finest, there’s never been a better time for your kids to learn to love them — and we’ve got just the dishes to make it happen.
Big, bad broccoli gets a bad rep among the little ones, but Melissa d’Arabian’s Garlic Oil Sauteed Pasta with Broccoli will change their minds. Tossing it together with crowd-pleasing pasta is a good way to get some good bites of broccoli in. Plus, you can make this easy, hearty recipe as the main course if you amp up the portions.