All Posts In Recipes

3 Levels of Kale Recipes for the Haters and the Die-Hard Fans

by in Recipes, January 24th, 2017

3 Levels of Kale Recipes for the Haters and the Die-Hard FansTrying to feed your family more healthy foods this year? By now you surely know that kale is a powerhouse ingredient — but it also happens to be delicious. For you kale newbies, we have a few starter recipes to help you wade your way into the waters of this good-for-you green. And for you kale fanatics (even those who simply tolerate it), we have straight-up kale-focused recipes for you too. Bonus: These are all simple picks and every one of them is kid-tested too.

Level 1: Starter Kale Recipes
If your family is new to this leafy green, these mild recipes are the perfect place to begin.

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Transform Tonight’s Dinner Leftovers Into Tomorrow’s Breakfast and Lunch

by in Recipes, Shows, January 21st, 2017

Slow-Cooker Corned Beef and CabbageIf your 2017 resolutions involve bettering your bottom line, this morning’s all-new episode of The Kitchen was for you. Money-saving tricks were the name of the game, as the co-hosts introduced not only good-to-know ideas for repurposing often-discarded food scraps, but also top tips for stretching leftovers. After Jeff Mauro put a hefty corned beef to work as the star of his slow-cooker supper, Geoffrey Zakarian and Katie Lee stepped in to bring the remnants of that meal — the meat and the veggies — to life in breakfast and lunch. Read on below to get all three recipes, then check out more of their low-cost, big-flavor plates right here.

Dinner: Slow-Cooker Corned Beef and Cabbage
Who says you can eat corned beef on St. Paddy’s Day alone? Jeff turns it into the centerpiece of his anytime dinner (pictured above), letting the slow cooker do the work of infusing the beef with flavor and turning out moist, tender results. The secret to Jeff’s recipe is a sachet; this cheesecloth baggie is full of such bold ingredients as coriander seeds, mustard seeds and garlic cloves, and as the meat, carrots, potatoes and cabbage simmer, they absorb those craveable tastes.

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7 Breakfast Smoothies That (Almost) Taste Like Dessert

by in Family, Recipes, January 18th, 2017

Fruit Fruit SmoothiesWe’re a few weeks into January, which means that by we’ve all seen those Facebook posts with the shiny green smoothies, looking up at us expectantly, just daring us to start the year with a big swig of kale. But if you’re not quite ready to face the day with a glass of bitter greens, start with something a little softer, a lot sweeter and definitely more decadent. These are our favorite dessert-inspired smoothies — no kale in sight.

If you like berry pies, try these Frozen Fruit Smoothies (pictured above).

It’s up to you to choose among frozen strawberries, raspberries or cherries to make this top-rated smoothie. It’s blended with a frozen banana, orange juice and some yogurt, proving you can transform everyday items into a healthy treat.

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5-Ingredient Pasta from Kitchen Sink

by in Recipes, Shows, January 18th, 2017

5-Ingredient Pasta

Easy Beefed-Up Weeknight Dinners

by in Recipes, January 16th, 2017

Thai Beef with PeppersBeef dinners don’t have to be reserved for weekend decadence. You can have a protein-packed weeknight meal in no time with strategic prep work and the right ingredients. Check out these meaty recipes you can make tonight. Read more

Eating on the Cheap Doesn’t Have to Be Sad

by in Recipes, January 14th, 2017

Pot Roast Stir-Fry

Yes, the yearly effort to make you a better “you” might involve making yourself a little thinner, but you don’t want that same goal to apply to your wallet. For many of us, 2017 is the year we’re finally combating our ever-thinning wallets. With a few of our simple tips on your side, you’ll find that it’s actually easier to eat on the cheap (and to eat well) every day of the week.

Stretch your proteins.

Structuring your meals around a big hunk of meat and a little helping of everything else is a custom that’s falling by the wayside. Instead, use our tips to stretch one protein of protein into four satisfying dinner servings by boosting meat with other ingredients and not making it the focus of the meal. Take this Pot Roast Stir-Fry (pictured above), for example, which gets its heft from eggy noodles, veggies and a hearty sauce.

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3 Ways to Get Your Poaching On

by in How-to, Recipes, Shows, January 14th, 2017

Poached EggsIf you’ve ever enjoyed a plate of eggs Benedict for brunch, you know the rich decadence of poached eggs. To poach something is to cook it in liquid, and those poached eggs nestled atop a bed of Canadian ham and an English muffin bottom were gently simmered in hot water. Though poaching an egg requires a bit more finesse than does, say, scrambling one, the process is simple nonetheless — as is the technique of poaching just about anything else. On this morning’s all-new episode of The Kitchen, the co-hosts shared tips for poaching eggs, plus salmon and pear. Read on below to get the recipes.

How to Make Poached Eggs
Let’s start with breakfast so you can make your own eggs Benedict. In addition to the eggs, you’ll need just one ingredient: vinegar, which helps to keep the whites intact and surrounding the yolks, instead of running in the water. It’s a good idea to crack the eggs into bowls before dropping them in the vinegar-laced water; in case the yolks break, you’ll be able to rescue them beforehand.

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Don’t Throw That Out: Common Holiday Leftovers and How to Use Them Up

by in Recipes, January 13th, 2017

Purging your kitchen of leftover holiday ingredients can feel both necessary and overwhelming, especially when you’re working with limited storage space like I am. (Curse you, tiny New York City apartment.) In other words, yes, I understand how tempting it can be to throw out a half-empty carton of heavy cream or a mound of frozen pie dough scraps — in fact, I’ve succumbed to that temptation more times than I would like to admit. This year, in an effort to save money and reduce food waste, I’m hoping to use up as many leftovers from my holiday cooking arsenal as possible. Because who doesn’t want to start the new year with a fresh, tidy kitchen? I’ve found that it’s all about locating the right recipes to take care of your specific leftover needs — and recruiting enough friends to come over and help polish off the fruits of your labor. Here are the eight ingredients that I happen to have in surplus this month — and maybe you do too — plus, a few ideas on how to get rid of them as deliciously as possible.

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A Classic Pasta Dish for Every Savory Craving

by in Recipes, January 12th, 2017

It goes without saying that pasta is one of our favorite staple foods pretty much year-round, but especially in the winter when our love for hearty foods comes to head. It’s quick and easy, and can be dressed up to deliver satisfaction in so many ways. In light of all the pasta we’ll be enjoying this season, here’s a roundup of classic pasta dishes to cater to all sorts of savory cravings.

Garlicky

Though garlic is an aromatic constant in most, if not all, pasta dishes, it usually plays more of a supporting role. In Spaghetti Aglio e Olio (or with “garlic and oil”), garlic shines as the main star of a dish with little more than olive oil, salt and grated Parmesan cheese.

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Tropical Recipes to Make You Forget All About Winter

by in Recipes, January 12th, 2017

Pina Colada CupcakeCold temperatures and gusty snowstorms keep many of us hunkered down for the winter, presumably with a warm bowl of soup. This year, try generating some heat in your kitchen with recipes inspired by the tropics. That’s right! Put your mind on island time and let these dishes fill your home with the sweet scent of a beach vacation. Read more