by Colleen Park in Food Network Chef, In Season, Recipes, April 24th, 2017
by Elizabeth Brownfield in Recipes, April 20th, 2017
Now that we’re squarely in the middle of spring, it’s time to step things up in the kitchen. Our inspiration for this round is none other than Iron Chef Geoffrey Zakarian. As many of GZ’s recipes show, it can be easy and worthwhile to incorporate seasonal ingredients in your cooking, like peas and rhubarb, and elevate dishes with pantry essentials. Here are 6 dishes to add to your repertoire this season.
Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce
GZ adds layers of flavor to the pork chops throughout the cooking process, seasoning with coriander and cumin, basting the pork chops in butter with garlic and tarragon, and serving with a mustard sauce. Radishes, peas and dill add a fresh element to the dish.
by Colleen Park in Food Network Chef, In Season, Recipes, April 17th, 2017
Maybe you’re one of the lucky ones who’s expecting money back from Uncle Sam this year. Or perhaps you’re like the rest of us who kept crunching the numbers on our returns thinking “This can’t be right…I can’t possibly owe this much,” only to come to the conclusion that: A. Yes…you do. And B. That vacation you were dreaming of is now going to be in Baltimore instead of Bali. Whether April 18th left you feeling broke or flush, here are the recipes to make to celebrate that tax season is over. Read more
by T.K. Brady in Recipes, View All Posts, April 17th, 2017
In addition to airing out our closets and pantries, spring cleaning also means hitting refresh on our dining habits. Put away your pasta and potatoes and update your menu this season with the best of Valerie Bertinelli’s spring recipes.
Snap Pea, Orange and Radish Salad
Add some vibrancy to your cooking this season with a brightly colored salad featuring seasonal sugar snap peas, sweet oranges, fresh herbs and a crispy bites of prosciutto.
by Rachel Trujillo in Recipes, April 16th, 2017
Chances are you have dozens of multicolored hard-boiled eggs sitting around your kitchen. Now that Easter has passed, make the most of your pretty leftovers in recipes to (finally) welcome the warm spring weather. You’ll simplify your meal prep for the week and reduce your food waste footprint. A win-win! Here are some recipes to get you started.
Grilled Salmon Cobb Salad (above)
Now that the warmer weather seems like it’s really here to stay, heat up the grill for a new kind of cobb salad. You’ll grill all your veggie toppings in addition to the salmon before piling everything high on a bed of romaine.
by Emily Lee in Holidays, Recipes, April 14th, 2017
Aside from relaxing next to the beach, getting a glowing tan and catching up on your reading list, a huge draw for vacation is enjoying the local cuisine of whatever exotic location you have jetted off to. But unfortunately, a fabulous vacation isn’t always in the cards — though tropical menu items certainly can be. If you’re staying put this spring, read on below for some decadent recipes that can make this week feel like a delicious oasis.
Tropical Temptation (pictured above)
The addition of pineapple and lemon brings Sandra Lee’s drink from everyday cocktail to a getaway in a cup. Thanks to a splash of grenadine, you get a pop of red color that practically mimics a shining sunset.
by T.K. Brady in Holidays, Recipes, April 12th, 2017
It’s nearly impossible to disappoint with scalloped potatoes considering the dish, like all gratins, is built on a foundation of cheese, cheese and more cheese. Most importantly, it makes an excellent companion to hearty mains, like roast chicken, lamb, pork tenderloin and ham. But despite its versatility and first-rate sidekick potential, scalloped potatoes — in all of their creamy extravagance — appear on our tables just a handful of times throughout the year: On Thanksgiving, sometimes on Christmas, and maybe again on Easter. Luckily for us, Easter is coming right up, so treat yourself and your guests to this classic potato side by choosing from one of our many holiday-worthy recipes.
The chefs in Food Network Kitchen make this decadent side dish by layering thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. For that mouthwatering golden-brown crust, top the dish with Parmesan cheese and bake until bubbly.
by Foodlets in Holidays, Recipes, April 11th, 2017
The beauty of Easter brunch is that it doesn’t have to be complicated. Simple salads, easy egg dishes and glazed ham can be delicious without too much effort in the kitchen, which gives you even more time to help kids hunt for eggs and plan everyone’s Easter baskets. Whether you’re scrambling to plan a whole Easter brunch menu or just need a few more things, these simple recipes will make your table holiday ready in no time. Read more
by Rachel Trujillo in Recipes, April 11th, 2017
Lamb may be a classic Easter dish, but if your family is like mine and doesn’t hold that dish in your repertoire, there are plenty of delicious choices that are every bit as festive. Read on below for my tried-and-true picks, like ham, pork roast, chicken and seafood.
Pasta Bolognese (pictured above)
The beauty of making this dish for company is that the sauce needs to simmer for a few hours before serving, which means that you can get the bulk of the meal finished before your guests arrive.
by Lauren Piro in Recipes, View All Posts, April 10th, 2017
When piling your plate high at this weekend’s Easter buffet, it can be easy to bypass standard deviled eggs. I mean, we’ve had them all before, right? Perhaps not. We’ve rounded up our favorite updated takes on deviled eggs, and each of these recipes proves that you can make the classic dish a standout with just a few substitutions. Read on below for nine ways to rethink the traditional deviled eggs.
Bacon Deviled Eggs (pictured above)
After whipping up a classic filling — which can be made better for you with the substitution of yogurt rather than mayo — top with chives and salty crispy bacon pieces for extra crunch and flavor.
It’s that time of year when clutter starts to make you itchy. Suddenly, clearing out a pantry stuffed with cans and jars picked up over a year of grocery shopping feels urgent (just because can of tomatoes can last a year-and-a-half in your pantry doesn’t mean you want to look at it for that long). Here are seven recipes that make much-needed space on your shelves.
Shortcut Chicken Enchiladas (above)
Pick up a rotisserie chicken on the way home from work, grab some tortillas and cheese from your fridge, and pull a can of refried beans and a jar of salsa from your pantry to have dinner on the table in under an hour.