by Michelle Buffardi in Recipes, February 11th, 2015
by Maria Russo in Recipes, February 10th, 2015
Of all of the treasures in the dairy aisle, the best one is hard to pick. Eggs are pretty great because they’re essential to breakfast sandwiches, egg salad and cake, and you can eat them for pretty much any meal, but they lose a few points for versatility because you have to cook them. Cheddar cheese is awesome because it’s good melted on just about anything and makes a killer sandwich, but you can’t really turn it into a dessert. Yogurt wins for being healthy (usually), but that’s really all yogurt has going for it.
But cream cheese? Cream cheese is the dairy aisle MVP because it’s so versatile. What else can you smear on a bagel, whip into frosting, swirl into mashed potatoes or turn into a hot, cheesy dip? Cream cheese is the best, and here are 11 reasons why:
Cream Cheese Frosting (above) is the best part of any carrot cake, hummingbird cake or red velvet cake, but try it on your favorite banana cake, chocolate cake or coconut cupcakes, or serve it with strawberries.
by Joseph Erdos in Recipes, Shows, February 10th, 2015
Sure, spaghetti and meatballs go together like bread and butter, but these beefy rounds don’t have to be confined to Italian cooking — or even to beef. The beauty of the meatball is that (almost) anything goes: Pork, chicken, turkey and vegetables? They’re are all go-to fillings, too, and when it comes to flavors and serving options, you’re limited only by creativity, from Asian-inspired and barbecue sauce toppings to gooey cheese fillings and taco stuffings. Read on below for the best-ever takes on meatball madness beyond the traditional pasta pairing.
When Pepperoni Won’t Cut It: Rachael Ray crumbles ground sirloin into large chunks that resemble meatballs in her quick-fix recipe for Mega Meatball Pizza. Since she starts with store-bought pizza dough, this family-friendly pie, blanketed in stretchy mozzarella cheese, can be on the table in just over 30 minutes.
When You Don’t Want to Choose: Who says you can’t have it all? Food Network Magazine’s Chipotle Chicken Meatball Tacos prove that you can indeed enjoy the best of a culinary mash-up. Here meatballs take on a Mexican flavor after simmering in a hearty sauce of smoky chipotle peppers and jalapeno.
by Maria Russo in Holidays, Recipes, February 9th, 2015
Not everything is as it seems. That’s what the kids learned last night on Kids Baking Championship, when they found out they’d be baking fake-out foods, like burgers, tacos and pizza that are all actually desserts masquerading as savory foods. Most of the kids were excited by the prospects, but their baking assignments were drawn at random, leaving a few competitors with dishes they weren’t too happy with. In a twist of fate, the one kid who hated her assigned dish won, while the one who was happiest about his was sent packing. It just came down to execution and a sidekick dish that didn’t do the entire package justice.
These fake-out foods may look more difficult to make than they really are; broken down into steps, they become a fun and easy project to make on the weekend. We’ve compiled some of our favorite deceptively sweet treats that will leave you and your friends doing a second take. Let this roundup of recipes get your ideas flowing!
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by Maria Russo in Recipes, February 9th, 2015
There are chocolate lovers — and then there are chocoholics, a term reserved for only the most-diehard chocolate fanatics, those who dream about sleeping on a bed of fluffy chocolate frosting and swimming in a vat of chocolate fondue. If you consider yourself a member of this super-sweet club, you’re in luck: FN Dish is here with five of the most-over-the-top chocolatey recipes that you’re sure to swoon over this Valentine’s Day.
Hot-from-the-oven chocolate cake on the outside with a pool of rich, creamy melted chocolate in the center: That’s the scene taking place when you make Giada De Laurentiis’ Warm Chocolate Cakes with Berries (pictured above). The beauty of Giada’s fuss-free cakes is that you can prepare them in the morning, then come back to bake them right before you’re ready to eat them, so you’re guaranteed a deliciously warm dessert. Follow Giada’s lead and add just a pinch of espresso powder to the batter; it will enhance the flavor of the chocolate without adding a coffee taste.
by Michelle Buffardi in Recipes, February 8th, 2015
While traditional stew may conjure images of a meaty supper that requires hours of slow simmering to cook, it’s indeed possible to pull off a vegetarian version ideal for Meatless Monday — and in a hurry, too.
The key to making a satisfying and meat-free stew is replacing the beef with an equally hearty ingredient, and for our Food Network Kitchen, that’s plenty of kidney beans in its good-for-you recipe for Bean, Kale and Egg Stew (pictured above). Ready to eat in only 35 minutes, this easy dinner boasts layer upon layer of flavor, starting with a base of sweet sauteed red onions, protein-packed beans and a warming broth spiked with soy sauce. Once the kale is tender, it takes just a few minutes to thicken up the stew, which is best topped with a runny sunny-side up egg and served with a side of broiled cheesy bread for easy dunking. Do you prefer a bit of spice in your stew? If so, don’t forget the hot sauce for DIY heat.
by Maria Russo in Holidays, Recipes, February 7th, 2015
Those cans of tuna on the grocery store shelves — the ones that cost about $2 each? Don’t ignore them. You might want to because you don’t feel like another boring tuna salad sandwich, but don’t do it. Don’t ignore the cans. Think of them as inexpensive tins of protein, meal starters you can turn into dozens of inventive meals, shelf-stable little wonders you can stock up on and use later.
Here’s why you should fill your cart with canned tuna. OK, maybe not fill it, but stock up when it’s on sale and make tuna a permanent line item on your grocery list.
Because You Miss Mom’s Tuna Casserole (above)
Mom made it because it was inexpensive, easy and comforting. Shouldn’t you do the same? Mom might have used canned soup to thicken hers, but this version is made with a from-scratch creamy sauce, making it lighter and more delicious than the one you remember, but just as nostalgic and comforting. It’s also made with whole-wheat fettuccine and two (!) vegetables, broccoli and peas, so you can really feel good about it.
by Maria Russo in Recipes, February 6th, 2015
Valentine’s Day may be all about hearts, roses and chocolate, but when it comes to indulging in a fancy dinner on Feb. 14, look to a juicy, meaty steak to treat your sweetie. On this morning’s all-new episode of The Kitchen, Katie Lee prepared the ultimate in beefy decadence: filet mignon. She opted for a filet cut of beef to guarantee soft, buttery meat, then she doctored up the dish with sides of golden-brown potatoes and simple asparagus studded with pine nuts. Read on below to find three other ways to serve a simple yet stunning steak supper for your valentine.
For a lighter alternative to the classic steak dinner, try Food Network Magazine’s Steak Pizzaiola (pictured above), ready to eat in only 35 minutes. This healthy recipe boasts seared sirloin steak simmered in a bold tomato sauce with bell peppers and onions, plus a pinch of red pepper flakes to offer welcome spice.
by Marisa McClellan in Recipes, February 6th, 2015
Tomatoes and mozzarella, peanut butter and jelly, strawberries and bananas — some flavors are simply better when enjoyed together, and broccoli and cheddar cheese are no exception. While bright florets of broccoli promise freshness, the gooey, often-melted cheese alongside the vegetables offers welcome richness, and together they shine in soups, potatoes, dips and more. Read on below to get Food Network’s top-five takes on this classic culinary pair, from tried-and-true favorites to next-level creations.
5. Broccoli Cheddar Cornbread — An unlikely ingredient — cottage cheese — guarantees that Pat and Gina Neely’s 5-star cornbread turns out moist every time. The Neelys pour the rich batter of chopped broccoli, blanket the bread with cheddar and bake until it’s golden brown.
4. Broccoli-Cheddar Oven Risotto — While most risottos require careful attention and slow simmering on the stove, Food Network Magazine’s quick-fix recipe is largely hands-off, as the broccoli and wine-laced rice are baked separately. Once they’re combined with cheese, this updated risotto becomes creamy and comforting.
by Allison Milam in Recipes, February 5th, 2015
We have a houseguest coming to stay for a couple of nights next week. Whenever we have people come to visit, I try to do a few things before they get here. The first is to make sure the bathroom is relatively clean (we have but one, so it degrades to messiness quite easily). The second is to make sure that our extra bedding is cleaned and aired out. And the third is to make some extra-tasty thing to have on hand to feed them.
Now, cooking for guests is a tricky thing these days, because just about everyone has some dietary exception. This means it’s always best to ask ahead of time, to ensure that you make something they will be able to enjoy. Happily, my impending guest is relatively free of food avoidances or aversions.
If you think winter thus far has been especially punishing and demoralizing, just know that all hope has not been lost. Even though the infamous groundhog left us in disappointment in our moment of need (6 more weeks of winter?!), there is still reason to keep trudging through the snow and slush with your chin up. In fact, if there’s one thing we know for sure, it’s that these times of meteorological despair require more than a quality winter coat to get you through; they call for a casserole leaving the oven in warm, stick-to-your-ribs splendor. If you’re searching for a beacon of hope in this frosty weather, these comforting casserole recipes are it.
Just like snow goes hand in hand with snow boots, broccoli and cheese are connected on a very real level. Combine the two for an ultra-comforting Broccoli and Orzo Casserole. Food Network Kitchen opts for mild, creamy Havarti cheese for its stellar melting tendencies and tops the finished product with buttery panko breadcrumbs for a crunchy finish.