by Katie Workman in In Season, Recipes, March 13th, 2016
by Maria Russo in Recipes, Shows, March 12th, 2016
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
by Maria Russo in Holidays, Recipes, March 11th, 2016
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.
by Samantha Seneviratne in Recipes, March 11th, 2016
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.
by Allison Milam in Recipes, March 10th, 2016
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.
by Ricky Smith in Recipes, March 10th, 2016
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.
by Leah Brickley in Recipes, Shows, March 9th, 2016
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.
by Foodlets in Recipes, March 8th, 2016
This week on Guy’s Grocery Games, not only were contestants paired up with strangers, but they also had to cook a budget meal for under $15 together — talk about challenging!
Luckily, we in Food Network Kitchen don’t flinch when we hear the word “budget.” In fact, we’ve developed a bunch of weeknight dinners with both value and health in mind. Read more
by Sofia Lyons in Recipes, March 8th, 2016
From beginner meatball how-tos to Ina Garten’s ultimate dinner, we’ve got meatballs paired with spaghetti, dunked in soup, perched on top of pizza and served with couscous, atop sandwiches and even stuffed in a taco. When it comes to meatballs, there’s no end to the ways to enjoy them.
Comfort Meatballs (pictured above)
Think of The Pioneer Woman’s comfort meatballs as tiny round meatloaves, all bubbling together in one happy casserole pan — complete with classic ketchup sauce on top.
by Maria Russo in Recipes, March 7th, 2016
Waffles may traditionally be a breakfast food, but they’re surprisingly versatile: Add chicken for a hearty and savory meal, top waffles with chocolate syrup for something sweet, or even use them instead of bread in a sandwich. Also, cooking some of your favorite baked treats, like brownies and biscuits, in a waffle iron instead of the oven can help ready them in a fraction of their normal time. What’s not to love? Check out our best waffle recipes and make a meal that will satisfy any sweet, savory or spicy craving.
Multigrain Waffles (pictured above)
Try these waffles that use three different grains — whole-wheat flour, cornmeal and old-fashioned rolled oats — for a nutrient-packed breakfast. Top with yogurt and your favorite fruit preserves for an even heartier option.
Savory slab pie: Consider this the pot pie’s dressed-up cousin. Just like the traditional version you know and love, the slab pie features a creamy, savory filling surrounded by a base and topping of flaky, golden pastry, but instead of being built in a round pie pan, it’s spread out slab-style and cooked on a baking sheet.