One of the most-colorful symbols of St. Patrick’s Day is the pot of gold at the end of the rainbow. I set out to make a cake that incorporated a little of both: the bright, bold colors of the rainbow as well as the mysterious gold at the end! This cake has a simple buttercream rainbow design complemented with gold sprinkles around the upper edge. But that is not where the fun ends — once you cut into the cake you will see three beautiful golden ombre layers!
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That’s right: salads that kids will love. That kids do love. We have four small fry at my place, and believe it or not, they’re totally becoming salad converts. These recipes are the reasons why.
Simple recipes are good, but an easy recipe that serves multiple purposes is even better, and there’s perhaps no other culinary workhorse quite like marinara sauce. From baked eggs and eggplant Parmesan to pizza and pasta, there’s no shortage of ways to put this quick-fix sauce to work.
Pie is finite. Pi just keeps going. That is one of the reasons it’s fun to think about: It goes on forever. When I was little kid, about 314 years ago, I would to try to imagine something going on forever. I would lie in the dark and think about the universe going on and on, but kept finding myself thinking about the end. And when that happened, I would make myself imagine that it kept going. This felt like the mental version of doing more sit-ups than you can comfortably manage. Making the pie in this video was a little like that, because it took a long time.
In Food Network Kitchen, we rolled out some pie dough and looked up the number for pi on one of our phones, and we cut out the numbers in order for what felt like forever, though it literally probably only took about 30 minutes. Then we ran out of dough. Then we put the numbers on a blueberry pie, baked it and ate it. It was pretty good! Soon there were no more slices. But, honestly, with pie you want that to happen, because finishing one pie leaves room for the next one. Happy Pi Day!
Like many people, I belong to a CSA (Community Supported Agriculture) program. What this means is that I get a “share” of items from a particular local farm, or group of farmers, every week, an assortment of seasonal produce (and occasionally other things, like honey or eggs). Every week is a bit of a surprise, though if you are familiar with what is in season in your area you’ll have some idea of what might be in the box.
There are lots of benefits to joining a CSA. You get to cook in tune with the seasons, you get products that are super-fresh and local, you get to support your area farms and you get inspired to try things you might not pick up in a supermarket. But with this last benefit can come a challenge: “What the $#@! do I do with this (fill in the blank)?” Even if you’re a seasoned cook, you may not have cooked with every ingredient that comes your way; or perhaps you have, but you need some new inspiration for that rutabaga/kohlrabi/chard/what have you. That’s what this column is for: to provide you with inspiration and recipes to make the most of your little farmers market in a box. Read more
If you think pies are served only for dessert, with thick and syrupy sweetened-fruit fillings, think again. The co-hosts on The Kitchen introduced savory versions on this morning’s episode, just in time for Pi Day (March 14, aka 3.14). While Katie Lee’s next-level take on a chicken pot pie brings new possibilities for dinnertime decadence, Sunny Anderson’s breakfast-inspired pie reinvents the shepherd’s pie wheel. Read on below to get their recipes and see how they do it.
You know those seasonal mint milkshakes that are sold at a certain fast-food joint around St. Patrick’s Day? Those can be expensive and packed with ingredients you may or may not be able to pronounce. Not ideal, right? Enter your new favorite frosty March treat.
Eating in season makes a lot of sense. Vegetables and fruits taste the best and are most nutritious and affordable when you enjoy them during the season in which they are grown and harvested. During winter and early spring, when it comes to savory preparations like dinner, the choices are clear: Root vegetables, onions and garlic are plentiful in the colder months. Stew, anyone? But while the air is cold and the days are short, what should we do about dessert?
Citrus is the delicious answer. In the winter months, when fresh berries and peaches are all but a distant memory, turn your attention to lemons, limes and oranges to make your desserts shine, as they do in this bright cheesecake tart.
Let’s have a heart-to-heart. Is there a single place where bacon does not belong? Beyond crumbling it over a once-good-for-you salad or splaying a few slices beside scrambled eggs, there are boundless ways to put salty, crispy, addictive bacon to use. Celebrate bacon and all it’s done for you by not holding back one bit; bring it into your favorite over-the-top dishes to make them even more indulgent.
Chicken and Waffles
If you thought that classic Southern combination of fried chicken and waffles was the best thing you could slather in maple syrup, think again. It’s Chicken and Bacon Waffles that’s the real win, made with diced, pan-fried bacon for a dose of salty smokiness.
When it comes to sandwiches, you can skip the bread in favor of a wrap or skip the meat in favor of hearty veggies, but you absolutely, positively cannot skip the cheese. It’s the glue that holds everything together and usually the best part of any between-the-bread meal, so do yourself a favor and indulge in one of these masterfully cheesy creations.
Mac and Cheese Grilled Cheese (pictured above)
No need for spoons with your mac and cheese when you’ve got Jeff Mauro’s recipe. Refrigerate a sheet of mac and cheese before you add two slices of bread, more cheese and bacon. Cheese level: expert.