by Leah Brickley in Recipes, Shows, April 13th, 2016
by Lauren Piro in In Season, Recipes, April 13th, 2016
We continue down redemption road on Guy’s Grocery Games this week, as previous contestants get a chance to show off their culinary talents and impress the judges for a win.
In the first round, contestants were challenged to make a chicken dinner using radishes and tofu. And we loved that most of the contestants weren’t scared off. In fact, one was excited to use radishes, because she thinks of them as the “underdog of vegetables.” We couldn’t agree more. And now that spring is upon us, we can’t wait to cook with and eat those crunchy and spicy little roots.
by Foodlets in Family, Recipes, April 12th, 2016
The return of warm weather brings a bright rainbow of fruits and veggies to farmers markets — and why not celebrate the season with all the pretty pink produce first? Strawberry-rhubarb is a classic combo for a reason (hello, deliciousness!), but its season is fleeting. Try it in these desserts before spring is over.
by Sofia Lyons in Recipes, April 11th, 2016
Need new lunch ideas? We’ve got them all: hot and cold ideas, dishes you can make ahead and some you can make in a flash. These are 10 kid-tested ideas for lunches that hit the spot — and stick with your little (or big) ones all day long.
Kid-Friendly Pasta Salad
What kid could resist Ree Drummond’s simple pasta salad, with big chunks of cheddar cheese and juicy tomatoes swimming in a sweet, tangy mayo dressing?
by Maria Russo in Recipes, April 11th, 2016
When someone says “bruschetta,” the first thing that comes to mind is likely chopped tomatoes and fresh basil atop crostini, aka sliced toasted bread. This traditional preparation is definitely delicious, but bruschetta can be so much more; you can top it with anything from melted cheese to seafood, or even fresh fruit and sugar to create a next-level dessert. Want to think outside the bruschetta box? Try one of Food Network’s favorite creative twists on the classic.
A Trio of Bruschetta (pictured above)
Set up a toppings bar with Bobby Flay’s three savory picks — creamy white beans, tangy black olives and juicy tomatoes — and let everyone top their own toast.
by Katie Workman in In Season, Recipes, April 9th, 2016
While there’s no question that eggs make an easy, hearty brunch dish, executing them for a crowd can be difficult. Who wants to poach or fry dozens of eggs while entertaining? The solution? The frittata.
by Maria Russo in Recipes, Shows, April 9th, 2016
The parsnip is a root vegetable related to both carrots and parsley (and, come to think of it, don’t the tops of carrots look a lot like parsley?). Parsnips are shaped much like carrots, a bit wider at the base, with a creamy yellow-beige skin and interior. They should be smooth, hard and free of soft spots or sprouts, and are best when harvested young so they don’t develop a woody core.
by Emily Lee in Recipes, April 8th, 2016
There’s no doubt about it: When you sit down at your favorite steakhouse, you’re likely focused on little else but a hunk of meaty, savory beef. But while the steak may be the star of the show, a few things will surely round out the meal: a crisp martini, a cool salad and hearty potato side dishes. All of these timeless eats and drinks made appearances on this morning’s brand-new Steakhouse Favorites episode of The Kitchen, which means that tonight just turned into steak night. Read on below to learn two reinvented takes on steakhouse salads: the wedge and a garlicky Caesar.
by Sofia Lyons in Recipes, April 8th, 2016
Fluffy, sweet and sinfully easy, cream cheese frosting is a baker’s best-kept secret for elevating almost any treat from “good” to the realm of outstanding. This Cream Cheese Frosting from Food Network Kitchen is a classic, tried-and-true recipe of unsalted butter and cream cheese at room temperature, combined with powdered sugar and vanilla extract. Enjoy the frosting in its purest state, or jazz it up with different mix-ins like lemon juice and shredded coconut. Before applying it to baked goods, it doesn’t hurt to do a quick taste test to check for smoothness and the right fat-to-sugar ratio … Just remember to leave enough in the bowl to cover your cake.
Here are a few of our favorite applications:
by Allison Milam in Recipes, April 7th, 2016
Lemon bars and cakes and pies, oh my! This staple citrus is surprisingly versatile and can be added to a number of desserts to create the perfect combination of tart and sweet. Try mixing lemon with blueberries for a refreshing, fruity dessert, or adding the flavor to whipped meringue frosting for a special treat. Check out our favorite lemony recipes below for even more dessert inspiration.
Salad has come a long way — or maybe we’re the ones who have. While the words “finish your salad” followed many of us from meal to meal as children, we’ve thankfully grown out of our resistance to everything green, and our love for a big, hearty, leafy salad has grown massively since then. But, even if you love a good salad, odds are you haven’t eaten it for three square meals a day — until now, that is.