by Katie Workman in How-to, Recipes, March 19th, 2016
by Samantha Seneviratne in Recipes, March 18th, 2016
If you’ve ever been to a nice breakfast buffet, you may have stood before a toque-wearing chef wielding a shallow pan, a ladle and a bowl full of beaten eggs, producing perfect omelet after perfect omelet. While you nibbled your bacon (perhaps that’s just me), you marveled at the ease with which he used his spatula, the way he knew just how much filling to put in and the way he flipped or rolled it up at the end, the cheese and vegetables completely encased in perfectly cooked fluffy eggs. Read more
by Maria Russo in In Season, Recipes, March 18th, 2016
A Bundt is the perfect cake to make when you want a beautiful showstopper without the fuss of frosting, layers or intricate decorations. It emerges from its namesake pan looking golden and gorgeous every time; a simple glaze makes the cake even more mouthwatering. But the key to a perfect Bundt is to make sure its interior is just as wonderful as the outside. With so little adornment, there are fewer ways to hide mistakes. Turns out, the secret to a light-textured, moist and flavorful cake is all in the mixing technique.
Well, to be specific, it’s all in the way you cream the butter and sugar. Sure, sweet butter, tangy buttermilk, fragrant orange zest and plenty of poppy seeds add deep flavor, but proper technique is the key to a fine, tender crumb.
by Sofia Lyons in Recipes, March 18th, 2016
OK, so technically spring doesn’t start until Sunday, but for the sake of that “spring forward” business we dealt with last week, let’s just assume that we’re already in the next season. Along with longer days and warmer weather (hopefully coming soon), spring brings with it a bounty of fresh fruits and vegetables, from strawberries to bright peas and onions. As you peruse your local farmers market or browse the aisles of your grocery store, look for stalks of rhubarb; it’s a seasonal spring pick that, while a bit bitter on its own, can be easily sweetened up in some classic desserts and pairs well with naturally sweet fruits, like those fresh strawberries. Read on below to check out some of the best ways to put rhubarb to work.
by Leah Brickley in Recipes, Shows, March 17th, 2016
Got a few overripe bananas lying around? Don’t throw them out. Making banana bread is the perfect way to use them up and have breakfast (or dessert!) all week long. You can’t go wrong with a traditional banana bread recipe, but you might also like to try one of our favorite twists by adding nuts, chocolate chips or a tasty spread.
Momma Callie’s Banana Nut Bread with Honey Butter (pictured above)
The sour cream in this pecan-studded banana bread offers a slight tang and guaranteed moisture. Don’t forget to serve with homemade honey butter for a decadent finishing touch.
by Allison Milam in Recipes, March 17th, 2016
This week it was all about burgers on Guy’s Grocery Games. And the contestants got pretty crazy with their burger toppings (hello, lobster and fancy mushrooms), so we in Food Network Kitchen decided to go back to basics. Here are some tips for making your burger patties great:
by Emily Lee in Holidays, Recipes, March 17th, 2016
Hey, if you’re going to go to the trouble of sifting, measuring, whisking, preheating, baking, layering, frosting and slicing (we’re exhausted just typing all of that) to get your cake fix, it better be worth it. So when it comes to picking just the right recipe, you better go for one that’s tried-and-true. The people have spoken, and these freshly baked beauties totally deserve their place on a pedestal. As of this moment, these cakes have a seriously stunning amount of shining reviews (and the numbers are only going up).
2,014 Reviews: Beatty’s Chocolate Cake
The numbers don’t lie. Thousands of fans agree that Ina Garten’s chocolatey dream of a cake (pictured above) is simply the best. It achieves a deeply decadent richness with a secret-weapon ingredient: a cup of freshly brewed coffee in the batter.
by Sofia Lyons in Recipes, March 16th, 2016
On St. Patrick’s Day, it seems we’re either donning head-to-toe green, rushing out to join a band of revelers, or sitting down to an austere dinner of dry corned beef and over-cooked cabbage. If only we started pickling our briskets at home rather than slapping a few store-bought slices onto a plate with a side of bland vegetables, this traditional St. Patrick’s Day dish would likely have a different image altogether. Perhaps corned beef will never achieve the pizzazz of, say, a sky-high double-bacon cheeseburger. But what it lacks in visual bravado it makes up for in intensely meaty, almost buttery flavor — if it’s done right. If you’re giving corned beef a second try this year — and we highly recommend that you do — there are a few things to know.
by Lauren Piro in Holidays, Recipes, March 16th, 2016
All cookie fanatics know that the only thing better than one cookie is two — plus a rich, creamy filling. A step up from the classic chocolate chip or sugar cookie, these treats feature cookies that are fruity, nutty, cakey and more. Try the cookie version of an already traditional dessert, like carrot cake, or go for an unexpected flavor (popcorn?); this list of our favorite sandwich cookies has it all.
Cake-Mix Mint Chocolate Sandwich Cookies (pictured above)
Who knew you could use boxed cake mix as cookie batter? With the simple addition of chocolate chips and peppermint extract, these easy-to-make cookies will be fudgy and minty.
by Sofia Lyons in Recipes, March 15th, 2016
Repeat after us: “Just because food could be dyed green doesn’t mean it should be.” And while we’ll gladly take a slice of a bright green cake once a year, we can’t help but feel that St. Paddy’s Day is the perfect reason to celebrate all those delicious dishes that are already green. This list is a mere smattering of our faves.
Green Smoothie Bowl (above)
Because we all know that holiday celebrations didn’t really happen unless you Instagram them — and this bright green breakfast bowl is totally ready for its close-up.
Ground turkey can be a welcome alternative to red meat. Lean ground turkey is often used in healthy meals, and any selection of this protein can provide a great base for strong flavors in a dish. Try using ground turkey in a traditionally beef-centric dish like shepherd’s pie, or make turkey the star in a stir-fry or wrap. For more recipe inspiration, read on to discover our favorite ground turkey dishes.
Spicy Turkey Meatballs and Spaghetti (pictured above)
Ina Garten uses three different proteins for her meatballs: ground turkey, prosciutto and sweet Italian pork. Worried that homemade spaghetti and meatballs is too time-intensive? Don’t be. Ina uses jarred marinara sauce to cut back on prep time.