by FN Dish Editor in Recipes, September 30th, 2016
by Elizabeth Brownfield in Recipes, September 30th, 2016
If you’ve ever experienced a summer in New York City — where AC units dribble water on you as you walk down the street and you could actually fry an egg on the sidewalks — you can understand why FoodNetwork.com staffers have been itching for the first sign of fall. And it’s finally here; the calendar and the temperatures prove it. And now it’s time we started cooking like it. In the spirit of this cooler, crisper season, we’re sharing the dishes that FoodNetwork.com staffers simply can’t wait to make, ranging from comforting pasta dishes to in-season sweets.
“No matter the time or day, chances are good that I’m craving pasta. Spaghetti, rigatoni, casarecce or campanelle; carbonara, Bolognese, amatriciana or pesto — I’m into them all. While my go-to recipe for linguine pomodoro delivers on busy weeknights when I’m turning hangry and need to eat, like, right now, I tend to reserve the ‘special’ sauces for weekend cooking and one in particular for the first chilly weekend of fall. This Penne with Butternut Squash and Goat Cheese from Giada De Laurentiis stars tender sweet onions and butternut squash, which is in season in autumn (though you can likely find it at the grocery store year-round). The beauty of this pasta is that there’s no true, proper sauce here. Instead, Giada simply roasts the veggies, then tosses them with the pasta and tangy goat cheese, which turns into a creamy, silky coating for the penne after it meets the hot noodles.”
— Maria Russo, Online Convergent Editor
by Allison Milam in Recipes, September 29th, 2016
For those of us in the majority of the country, the growing season is coming to a close. We might be fresh out of ideas on how to use up the crops that are lingering in our gardens, but we’re certainly not going to let the last few tomatoes of the season go to waste (even if they are still green!). Here are 25 delicious ways to use up that last of your seasonal bounty before it disappears until next year.
Puff Pastry Heirloom Tomato Tart (pictured above)
Fried Green Tomatoes
Pizza with Fresh Tomatoes and Basil
by Elizabeth Brownfield in Recipes, September 29th, 2016
One look at these recipes and you might think you know what’s what: a cheesy pizza, a big bowl of rice, a classic layered lasagna. But look closer and you’ll uncover every dish’s hidden treat: Each one is made possible (and more flavorful, and healthier) by cauliflower.
The delivery man sure didn’t drop this pizza at your doorstep. Though it’s cut into triangles and doused in sauce and cheese like your go-to slice, it’s not your average pizza at all. In fact, Ree Drummond reinvents pizza crust with her Cauliflower Crust Pizza, which nixes the flour and still manages to create a crazy-good pizza foundation. Even if you aren’t going gluten-free, a slice of this veggie-packed pizza will have you on board with the alternative.
by Lauren Piro in In Season, Recipes, September 28th, 2016
Are you, or someone you love, experiencing SFS — Salad Fatigue Syndrome? Getting your daily recommended intake of veggies doesn’t have to mean eating pithy lettuce salads that leave you feeling hungry. Cure your own SFS with the simple Rx for one of these delicious and satisfying vegetable salads that don’t have a single leaf of lettuce in sight.
You might think there’s no need to improve on a classic caprese — until your first forkful of Plum Caprese Salad (pictured above). Juicy plums pair beautifully with creamy Burrata cheese; mint, basil, champagne vinegar and white balsamic vinegar let the colors of the produce shine.
by Food Network Kitchen in Recipes, Shows, September 28th, 2016
To truly get the most out of every season, you need to start with a plan. So when you’re putting pumpkin picking, hay rides and sweater shopping on your fall to-do list, don’t forget to pencil in some kitchen time too. These recipes will instantly get you in the autumn spirit.
Healthy Pumpkin Oatmeal Bake (above)
You simply can’t get in a season’s worth of pumpkin eating unless you start first thing in the morning. This satisfying recipe is nutritious and can serve a crowd.
by Emily Lee in Recipes, September 27th, 2016
By Angela Carlos
This week the Chopped Junior contestants proved that sometimes the best culinary experiences come together at the last minute. From two foods — the minute steaks that transported former major league ballplayer Jason Varitek back to childhood, and the just-a-minute-overcooked sauce from young chef Tavia that Chef Kristen Kish simply loved (a happy accident!) — we learned how important a minute can be in creating the perfect dish.
Much like this competition, real life gives you negative minutes to pull lunch together before you dash out the door in the morning. In the final round, Tavia’s and Lillie’s desserts did more than impress us — their dishes inspired this week’s lunchbox idea. Lillie’s use of pistachios with the mystery basket cherries and crumbly shortbread led us right to the best grab-and-go item of all: granola bars.
by Emily Lee in Recipes, September 26th, 2016
Preparing an impressive meal after a long day at work or school is a big ask. Bring a slow cooker into the equation, however, and your weeknight dinner routine will be truly transformed. We recommend setting aside some time on the weekends to prepare a meal that you can pack for lunches or reheat for dinners throughout the upcoming week. Spicy chili, chunky stew, meaty pot roast — the options are so varied and satisfying. Here are five of our favorite meaty mains to cook low and slow.
Slow-Cooker Pot Roast
You’ll never run the risk of serving a tough or dried-out pot roast when you use this easy, slow-cooked method. Sear it first to create a savory brown crust, then transfer your beef chuck to the slow cooker and allow it to simmer in a simple tomato, Worcestershire and red wine broth. After 8 hours, the meat will be fall-apart tender.
by Maria Russo in Recipes, September 26th, 2016
It’s Monday, friends, which means no one has given a single second of thought as to what they’re making for dinner this evening. But as long as you’ve got pasta, olive oil, garlic and a few mix-ins tucked away in your pantry (think Parmesan, canned tomatoes, jarred vegetables, etc.), there’s no need to panic — or resort to pricey takeout. Whether you’re cooking for yourself, two people or a panel of picky youngsters, these beat-the-clock pasta dishes offer quick and flavorsome solutions to your Monday night dinner obstacles.
Time: 30 minutes
As the name suggests, Ree Drummond’s skillet pasta won’t require a long and expensive trip to the grocery store — just a pantry raid. Canned tomatoes, jarred artichoke hearts and olives, plus some store-bought chicken stock will take the labor out of this quick and comforting weeknight meal.
by T.K. Brady in Recipes, September 25th, 2016
Much like salads with traditional mixed green lettuces, quinoa salad on its own is a culinary blank canvas. The grainlike seeds impart a flavor all their own — subtle nuttiness — but they pair well with countless other tastes, textures and ingredients, and you can dress them up or down depending on what ingredients you happen to have on hand. Bonus: Quinoa is filling, since it’s full of protein, which means that you can skip the meat and still feel satisfied.
Now that you’ve foraged pounds of apples, it’s time to get cooking. Start with the basics like Ina’s deep-dish apple pie or a simple salad. If you’re looking for something on the trendier side, hasselback your apples for a simple dessert with a pretty, Instagram-ready presentation. Chances are you’ll have more than enough apples to make a few of the dishes on this list. Read more