by Colleen Park in Recipes, October 6th, 2016
by Allison Milam in Recipes, October 6th, 2016
Some mornings, you want more than a plain yogurt or cold cereal. You crave something warm and rich in flavor that can fill the kitchen with the smell of the perfect home-cooked breakfast. If you’re daunted by the idea of breaking out too many kitchen tools in the a.m., though, these breakfast casserole recipes offer a solution. Prep these dishes the night before, pop them in the oven the next morning and voila — you’ve got a full breakfast with all the fixings for the whole family.
Cinnamon-Pecan Pancake Breakfast Casserole (pictured above)
Pancakes are great. Letting them soak in a cinnamon-spiked custard overnight makes them even better. While you’re waiting for the casserole to bake in the morning, take five minutes to cook the pecans in maple syrup. Pour it all over this pancake masterpiece for flavorful bites that were made for fall.
by Emily Lee in In Season, Recipes, October 5th, 2016
Here at Food Network, our office CSA loot this week included apples, leeks, sweet potatoes and one in-season vegetable that we’ve been waiting for quite patiently: butternut squash. Innately sweet, hearty and tender, this fall favorite is a stunner in whichever hearty soups, comforting mains and side dishes it becomes a part of. Learn how to break it down, step by step, then use it to make one of our favorite recipes.
Fold tender morsels of roasted butternut squash into a creamy pot of homemade risotto. With over 200 top reviews, Ina Garten’s Saffron Risotto with Butternut Squash is the one to make, as it gets an added layer of flavor from a pinch of saffron threads, plus diced pancetta and grated Parmesan cheese.
by Joseph Erdos in Recipes, Shows, October 5th, 2016
It’s that time of year when apple orchards are as plentiful with fruit as we are with excitement for the onrush of seasonal desserts. As usual, our eyes are on apple cider doughnuts, a fall staple at countless farm stands across the country. Crisp on the outside, chewy on the inside, and finished with a signature coating of cinnamon and sugar, they’re hard to beat after a long day hauling around your handpicked apples.
Not all of us are lucky enough to live near an orchard, but that doesn’t mean we’re willing to forgo a taste of this sweet, in-season commodity. Thankfully, the chefs in Food Network Kitchen have created a simple method for making apple cider doughnuts from scratch. Don’t be daunted by the recipe’s length — it’s a multistep process, but anyone can master it. All you need are two fresh apples (preferably an acidic variety, like Cortland or McIntosh, for doughnuts that are a little bit tart and not excessively sweet), apple cider from the grocery store, vegetable oil for frying, cinnamon and sugar for dusting, and a few kitchen staples – like flour, eggs and buttermilk – for creating the dough.
by Foodlets in Family, Recipes, October 5th, 2016
By Angela Carlos
What do you do when life (or the Chopped Junior mystery ingredient basket) gives you everything doughnuts? Besides enjoying the sweet and savory treat as is, you turn them into cream cheese sandwiches for your lunchbox, of course.
This week’s inspiration for our Chopped Junior-inspired lunchbox came early in the episode, when one of our young contestants scraped the cream cheese topping from a sweet-and-savory doughnut and added the topping to his plate.
by Allison Milam in Recipes, October 4th, 2016
With sweet and savory ideas, this collection of one dozen recipes features kid-approved ways to prep a hearty breakfast ahead of time, so all you need to do in the morning is slice, heat or, in some cases, grab and go.
The Pioneer Woman’s Cinnamon Baked French Toast (pictured above)
I’ve made Ree Drummond’s amazing French Toast for my brood many times, and I love that it’s such a large recipe — it works for at least two breakfasts. I like to prep the whole thing the night before, but I don’t bake it until the morning. When we’re done, I cover the leftovers with foil and store in the fridge for another morning that week. When it’s time to reheat the French toast, set the oven to 350 degrees F, and very slowly pour 1/4 cup of milk right over the top. Replace the foil and bake for about 20 minutes for a second helping! To make it more nutritious, I always use whole-wheat bread and love sprinkling a little wheat germ into the top layer of crumble.
by Emily Lee in Recipes, October 4th, 2016
As with most things in life, the “one size fits all” approach doesn’t apply when it comes to cookie baking — especially when we’re talking chocolate chip. There are so many ways this classic comfort-food favorite can vary, whether in its texture (crispy? chewy? cakey?) or in its taste (nutty? extra-chocolatey?). Check out our wide range of crazy-good chocolate chip cookie recipes, and take a peek at our ultimate Chocolate Chip Cookie Guide to bake your best batch every time.
A batter mixed with dark brown sugar alone, rather than the combination of light brown and white sugars that our Classic Chocolate Chip Cookies call for, results in Cakey Chocolate Chip Cookies that are delightfully tender.
by Maria Russo in Recipes, October 3rd, 2016
Casserole — a meaty, creamy flavor landscape that graces our tabletops in endless forms — can be topped in imaginative ways. No one has ever argued against a sprinkling of grated cheese, and crunchy breadcrumbs certainly deserve an honorable mention. But have you ever tried using potatoes? Mashed, pulsed to a crumb or sliced into thin rounds — the more we test our options, the more we come to believe there’s no better way to finish off a casserole, no matter the filling. Here are the five potato-topped casseroles we’ve had on our minds lately.
30-Minute Shepherd’s Pie
This traditionally English casserole was once prepared as a method for using up leftover pot roast. Rachael Ray simplifies the process by using ground beef, which browns quickly in a saute pan. The main attraction is the heap of buttery mashed potatoes on top, which turn golden after a quick stint under the broiler. You can save even more time by using leftover mashed potatoes.
by FN Dish Editor in Recipes, September 30th, 2016
If you’re skipping meat this Monday (or any day), look to mushrooms to bulk up a dish that would otherwise be made heftier by the addition of meat. Like beef, mushrooms are hearty and earthy, and they pack a filling punch that delivers the satisfaction you crave.
In her recipe for Cream of Wild Mushroom Soup, Ina Garten opts for three varieties of fresh mushrooms — shiitake, portobello and cremini — to add not just flavor but also welcome texture to her fan-favorite soup (there are a whopping 400-plus user reviews of this top-rated recipe). The secret to her soup is making a homemade stock; it’s simmered with mushroom stems and fresh thyme to create a full, bold taste, then it’s used to make up the soup’s broth, which is studded with buttery leeks and the mushroom caps. To add richness, Ina adds white wine, half-and-half and cream for next-level decadence and warming comfort.
by Elizabeth Brownfield in Recipes, September 30th, 2016
If you’ve ever experienced a summer in New York City — where AC units dribble water on you as you walk down the street and you could actually fry an egg on the sidewalks — you can understand why FoodNetwork.com staffers have been itching for the first sign of fall. And it’s finally here; the calendar and the temperatures prove it. And now it’s time we started cooking like it. In the spirit of this cooler, crisper season, we’re sharing the dishes that FoodNetwork.com staffers simply can’t wait to make, ranging from comforting pasta dishes to in-season sweets.
“No matter the time or day, chances are good that I’m craving pasta. Spaghetti, rigatoni, casarecce or campanelle; carbonara, Bolognese, amatriciana or pesto — I’m into them all. While my go-to recipe for linguine pomodoro delivers on busy weeknights when I’m turning hangry and need to eat, like, right now, I tend to reserve the ‘special’ sauces for weekend cooking and one in particular for the first chilly weekend of fall. This Penne with Butternut Squash and Goat Cheese from Giada De Laurentiis stars tender sweet onions and butternut squash, which is in season in autumn (though you can likely find it at the grocery store year-round). The beauty of this pasta is that there’s no true, proper sauce here. Instead, Giada simply roasts the veggies, then tosses them with the pasta and tangy goat cheese, which turns into a creamy, silky coating for the penne after it meets the hot noodles.”
— Maria Russo, Online Convergent Editor
For those of us in the majority of the country, the growing season is coming to a close. We might be fresh out of ideas on how to use up the crops that are lingering in our gardens, but we’re certainly not going to let the last few tomatoes of the season go to waste (even if they are still green!). Here are 25 delicious ways to use up that last of your seasonal bounty before it disappears until next year.
Puff Pastry Heirloom Tomato Tart (pictured above)
Fried Green Tomatoes
Pizza with Fresh Tomatoes and Basil