by Maria Russo in Recipes, October 30th, 2015
by Mallory Viscardi in Books, Recipes, October 29th, 2015
Think about it: How many times in a week do you find yourself reaching for the same pantry and refrigerator standbys, like butter for your morning toast, ketchup for the kids’ chicken nuggets and hummus for an afternoon snack? These go-tos and others are often at the top of your grocery list when you’re nearing the end of your supply — but they don’t have to be. It turns out that it’s often just as easy — and perhaps more economical — to make them from scratch at home. Read on below to find out how to put a DIY spin on some of your favorite condiments, fixings and meal starters.
Even if you opt for a boxed cake mix (no judgment here), making a from-scratch frosting instead of reaching for the jarred stuff can save you from a cloyingly sweet dessert. Made with only four ingredients and ready in just 12 quick minutes, this top-rated Quick Vanilla Buttercream Frosting turns out light, fluffy and just sweet enough every time. More of a chocoholic? Look no further than Giada De Laurentiis’ Chocolate Frosting.
by Allison Milam in Recipes, October 29th, 2015
The potential for that box of pasta sitting on your pantry shelf is almost limitless, as The Four Seasons of Pasta is here to prove. Written by mother-daughter team Nancy Harmon Jenkins and Sara Jenkins, this book stretches the classic standby ingredient into new and delightfully flavorful seasonal meals. Think Pasta alla Carbonara for spring, Spaghetti with SunBurst Tomatoes for summer, a hearty Ragu Bolognese for winter, or the Sweet Potato Gnocchi with Brown Butter and Sage for autumn (recipe below for you to try at home).
And though you’ve likely been making pasta since you first learned to boil water, heed Nancy and Sara’s advice for a truly exceptional pasta dish:
1. Make sure your pasta water is abundant — 5 or 6 quarts for a standard 500-gram (about 1 pound) box of pasta.
2. Be sure you bring it to a rolling boil.
by Foodlets in Family, Recipes, October 28th, 2015
Though you (and your kids) may disagree on whether pillowcases should be stuffed with candy rather than slept on, we’re here to tell you that Halloween is — gasp! — about more than the sweet stuff. No, your dentist didn’t send us to get you to nosh on more than candy ropes and chocolate bars this year. Instead, we’re just plain excited about these ghoulishly good recipes. Feast on these substantial-yet-spooky dishes we scared up for your Halloween party, like mummified hot dogs (pictured above) and ghost-shaped pizzas, or snack on them while you’re handing candy out to the neighbors.
For a party bite that will stop guests dead in their tracks, make these to-die-for Crispy Phyllo-Wrapped Hot Dog Mummies. The phyllo gives the little dogs a bandaged look and offers a buttery flakiness to every bite.
by Leah Brickley in Recipes, Shows, October 28th, 2015
The beauty of a slow cooker is obvious: It does all the work while you ignore the thing for hours at a time! But for those of us with small kids underfoot, there’s an even smarter strategy to take advantage of: If you assemble your ingredients ahead of time (say at night while the rascals are sleeping), you can simply dump it all together in the morning. When the kids are up again, and it’s the end of your day, or soccer practice is over (whichever comes first), one of these kid-friendly dishes will be ready for dinner when you are.
Pulled Pork 3 Ways: With just a few spices, this pork cooks in its own delicious juices all day long. Then it’s ready to become not one but as many as three dinners! Slather on a bit of BBQ sauce and serve it over rolls, scoop it up (along with lots of that juice) and place it on top of rice along with crunchy diced apples or use it for Food Network Magazine’s pork tacos (pictured above) topped with mango, queso fresco and avocado.
by Amanda Rettke in Recipes, October 28th, 2015
Why should adults have all the fun? Thanks to the new show Chopped Junior, kids now also have the opportunity to get their hands on some infamous mystery baskets. And we were happy to see that the ingredients are just as tricky as those in the grownups’ baskets: items like cotton candy cookies, pepperoni pizza and candied sardines!
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by Samantha Seneviratne in Recipes, October 27th, 2015
I’m going to make you a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind. People often ask me for the recipe, and like a good Midwestern girl, I am happy to share!
by Regan Burns in Holidays, Recipes, October 26th, 2015
I’m not sure Sylvester Graham would be happy with the addition of chocolate to his namesake cracker, but these chocolate graham crackers are wonderful nevertheless. Graham was a 19th-century Presbyterian minister who believed in vegetarianism, fresh air, fruits, vegetables and whole wheat for a healthy constitution. He was one of the early proponents of health food and invented graham bread. It was made with his special blend of whole-wheat flour and without the chemicals and bleaches that had become popular at the time.
by Maria Russo in Recipes, October 26th, 2015
With as many as one in three people avoiding gluten these days, it’s more than likely that one of them will end up at your Thanksgiving table. Luckily, this special diet is relatively easy to accommodate. Lots of classic turkey-day dishes are naturally gluten-free, while many more are easily made to fill the bill with just a few simple modifications that remove the gluten without sacrificing character or flavor — now, that’s something everyone can be thankful for!
by Allison Milam in Recipes, October 26th, 2015
It’s late, you’re hungry and you’d eat just about anything put in front of you. Does that scene sound familiar? It does to us, too. On those nights when time is especially tight and you’re nearly ready to phone in dinner, look no farther than your freezer — but not for store-bought meals. Food Network Kitchen’s Make-It-Don’t-Buy-It Frozen Vegetarian Burritos boast all of the speed and convenience of purchased products, but these are healthy, made with good-for-you ingredients.
Since these satisfying burritos are made sans meat, it’s important to bulk them up with plenty of hearty veggies, including butternut squash and vitamin-packed spinach, as well as black beans for a boost of protein. When you find yourself with extra time on the weekend, go ahead and prep a few of these cheese-stuffed beauties, then wrap them up and freeze them for up to two weeks. When you’re ready to eat, it takes just a few minutes to reheat them in the microwave. For a crunchy bite, a quick bake in the oven will turn the tortilla golden and crispy, and the veggie stuffing hot. Don’t forget the fixings — look to cool sour cream, tangy salsa and creamy guacamole to round out the meal.
Whether or not you’ve been carving grinning pumpkins for your home’s stoop, munching on pumpkin seeds is something you have to do this season, whether they’re homemade or store-bought. Though pumpkin seeds are tailor-made for easy snacking, you should also consider using your loot as a way to bring nutty crunch to your favorite meals. Learn how to roast pumpkin seeds at home and then use them in these fall-inspired recipes to bring a little nuttiness and crunch to your favorites.