All Posts In Recipes

Frittata with Asparagus, Tomato and Fontina — Meatless Monday

by in Recipes, April 11th, 2016

Frittata with Asparagus, Tomato and FontinaWhile there’s no question that eggs make an easy, hearty brunch dish, executing them for a crowd can be difficult. Who wants to poach or fry dozens of eggs while entertaining? The solution? The frittata.

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What Do I Do with Parsnips?

by in In Season, Recipes, April 9th, 2016

The parsnip is a root vegetable related to both carrots and parsley (and, come to think of it, don’t the tops of carrots look a lot like parsley?). Parsnips are shaped much like carrots, a bit wider at the base, with a creamy yellow-beige skin and interior. They should be smooth, hard and free of soft spots or sprouts, and are best when harvested young so they don’t develop a woody core.

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Going Green at the Steakhouse: 2 Classic Side Salads

by in Recipes, Shows, April 9th, 2016

Iceberg Lettuce SaladThere’s no doubt about it: When you sit down at your favorite steakhouse, you’re likely focused on little else but a hunk of meaty, savory beef. But while the steak may be the star of the show, a few things will surely round out the meal: a crisp martini, a cool salad and hearty potato side dishes. All of these timeless eats and drinks made appearances on this morning’s brand-new Steakhouse Favorites episode of The Kitchen, which means that tonight just turned into steak night. Read on below to learn two reinvented takes on steakhouse salads: the wedge and a garlicky Caesar.

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Cream Cheese Frosting, 7 Different Ways

by in Recipes, April 8th, 2016

Fluffy, sweet and sinfully easy, cream cheese frosting is a baker’s best-kept secret for elevating almost any treat from “good” to the realm of outstanding. This Cream Cheese Frosting from Food Network Kitchen is a classic, tried-and-true recipe of unsalted butter and cream cheese at room temperature, combined with powdered sugar and vanilla extract. Enjoy the frosting in its purest state, or jazz it up with different mix-ins like lemon juice and shredded coconut. Before applying it to baked goods, it doesn’t hurt to do a quick taste test to check for smoothness and the right fat-to-sugar ratio … Just remember to leave enough in the bowl to cover your cake.

Here are a few of our favorite applications:

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15 Ways to Win the Dessert Course with Lemon

by in Recipes, April 8th, 2016

15 Ways to Win the Dessert Course with LemonLemon bars and cakes and pies, oh my! This staple citrus is surprisingly versatile and can be added to a number of desserts to create the perfect combination of tart and sweet. Try mixing lemon with blueberries for a refreshing, fruity dessert, or adding the flavor to whipped meringue frosting for a special treat. Check out our favorite lemony recipes below for even more dessert inspiration.

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How to Eat Salad for Breakfast, Lunch and Dinner (and Not Be Mad About It)

by in Recipes, April 7th, 2016

Greens, Grapes and Granola Breakfast SaladSalad has come a long way — or maybe we’re the ones who have. While the words “finish your salad” followed many of us from meal to meal as children, we’ve thankfully grown out of our resistance to everything green, and our love for a big, hearty, leafy salad has grown massively since then. But, even if you love a good salad, odds are you haven’t eaten it for three square meals a day — until now, that is.

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Guy’s Grocery Games-Inspired 6-Ingredient Cacio e Pepe

by in Recipes, Shows, April 5th, 2016

Cacio e PepeGuy Fieri introduced us to Guy’s Grocery Games‘ redemption road this week. Sixteen previously unsuccessful competitors get a second chance to maneuver through the grocery aisles and cook up winning dishes for the judges for a chance to win up to $40,000!

Our first round of chefs was challenged to whip up an Italian dish with only seven items or fewer. We in Food Network Kitchen instantly thought of the very simple (and very delicious) pasta dish cacio e pepe, which translates to “cheese and pepper.” It’s having a resurgence and is super-easy to make, and if you want to play by Guy’s rules, you even have room for a seventh ingredient like parsley, lemon zest or crushed red pepper.

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DIY Pizza Night Like You’ve Never Seen It Before

by in Recipes, April 5th, 2016

Pizza DoughThis isn’t just your average pizza night. Sure, we’ve got some must-try basics, like an easy tomato sauce from The Pioneer Woman, but wait until you see what Rachael Ray has to offer when it comes to creative pizza-flavor combinations. Check out classic and all-new ways to reinvent the crust-sauce-topping game.

Dough: There are a few ways to get started with dough.

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Quinoa Salad with Apricots, Basil and Pistachios — Meatless Monday

by in Recipes, April 4th, 2016

Quinoa Salad with Apricots, Basil and PistachiosIf the shift to warmer temperatures outside has you craving all manner of cool, light eats inside, then look no further than a simple salad — but not just an everyday green salad. In addition to fresh, leafy greens, try adding other good-for-you picks, like hearty grains, beans or quinoa, a protein-packed superfood.

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9 Delicious Ways to Indulge in Alfredo

by in Recipes, April 1st, 2016

AlfredoThis familiar, comforting dish has likely found its way onto your dinner table at some point. And whether you prefer the classic version or are looking to switch things up next time you make it, we’ve got a recipe for you.

Giada De Laurentiis’ Fettuccine Alfredo (above)

Giada (our resident pasta queen) has a popular recipe for the classic dish that deserves a spot on your Pinterest board. Her version calls for some freshly squeezed lemon juice, which brightens up all that delicious Parmesan.

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