All Posts In Recipes

Twice As Nice: Breakfast for Dinner

by in Recipes, June 26th, 2014

Breakfast for dinner is a family favorite in my house, and I’m not just talking about plain ol’ scrambled eggs or pancakes. Leftover roasted vegetables are the secret to a fancy-looking, but very easy to make, frittata. Last night’s marinara sauce gets a makeover with red pepper flakes and a couple of strips of cooked bacon — put an egg on it, and you’ve got a riff on an Italian classic. When it comes to waffles, skip the fruit, and put a savory twist on them with cheese and leftover sauteed onions.

Here are five go-to recipes, plus a few more tried-and-true tips for getting a jump-start on your next meal. Read more

6 Reasons to Brave Brain Freeze — Summer Soiree

by in Recipes, June 26th, 2014

Frozen Treat RecipesThe grill isn’t the only kitchen tool that has your back this summer. When the weather’s steamy, the air conditioner is humming and flip-flop tan lines stud the sidewalks, there’s another device you simply can’t live without: your kitchen’s freezer. With all its ice-cold power, the freezer transforms simple ingredient combinations into delectable, cooling summer treats. Food Network’s roster of fun frozen desserts, from treats scooped into a cone to those licked on a stick or taken by the frosty slice, is as integral to summer as hot dogs and summer camp.

1. Easy Ice-Cold Sandwiches: If what’s on your grill is getting all of the attention, don’t let your last course fall by the wayside. Involving only some light assembly, Food Network Magazine’s Praline Ice Cream Sandwiches (top left) are a safe bet.

2. Juicy Popsicles: Grab those coolers! Giada’s adults-only Spiked Watermelon Pops (top right) aren’t just hit with vodka, they’re also infused with a little fresh mint, meaning you’ll feel nice and fresh at your next beach barbecue.

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Try a Tangy Cilantro-and-Mayonnaise Coating on Broiled Fish

by in Recipes, Shows, June 25th, 2014

Cilantro Crusted Arctic Char with Green BeansFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Arctic char. A pink-fleshed fish similar in taste to salmon or trout, Arctic char works well in a variety of cooking methods. In this Cilantro-Crusted Arctic Char with Green Beans recipe, however, the fish is broiled with a coating of cilantro and mayonnaise, which shows mayonnaise isn’t just for baking chicken. Instead of a typical breadcrumb coating, chopped cilantro stems (an often discarded portion of the herb) help create a flavorful outer crust. With this recipe, dinner is just 20 minutes away.

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New Twists on Classic Iced Tea and Lemonade Recipes

by in Drinks, Recipes, June 24th, 2014

sts on Classic Iced Tea and Lemonade RecipesChange up your iced tea and lemonade routine this summer with a few cocktails and some kid-friendly drinks that’ll have you skipping the mix from now on.

1. Mule-ade
A traditional Moscow Mule calls for vodka mixed with lime, sugar and ginger beer. This version infuses even more ginger flavor by simmering ginger grounds with maple syrup (you can also make your own brown sugar syrup) before stirring in lemon juice and vodka. Top with club soda and garnish with a piece of fresh ginger.

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Giada’s Italian Glossary

by in Food Network Chef, Recipes, June 24th, 2014

Giada MenuRigatoni, Burrata, mozarella — as much fun as Italian food is to cook, it’s even more fun to say, and Giada De Laurentiis would agree. In true Giada fashion, she’s even added a section on pasta pronunciation at her first restaurant, Giada, in Las Vegas. Click play on the video below to hear a few more terms from Giada herself, as well as recipes for each.
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Tofu Parmesan Subs — Meatless Monday

by in Recipes, June 23rd, 2014

Tofu Parmesan SubsFor a quick and delicious lunch, there is nothing better than a satisfying sub sandwich. While usually the fillings include deli meats like ham or turkey, you can always adjust your sandwich to include some meatless alternatives like soy, lentils or portobello mushrooms. With the right seasonings, you won’t even miss the meat.

In this Tofu Parmesan Subs recipe from Food Network Magazine, the traditional Italian dish chicken Parmesan gets a vegetarian makeover with tofu, which is stuffed between two slices of crusty Italian bread. The tofu is coated in eggs and covered in a breadcrumb-and-cheese coating, with a pinch of Italian seasoning for flavor. Melted, nutty Parmesan and a tomato sauce made with basil and garlic cover the bread, and a piece of wilted spinach cooked in olive oil packs in a nutritional punch. The result? A filling lunchtime staple.

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What to Do with Rotisserie Chicken

by in Recipes, June 21st, 2014

Pulled BBQ Chicken SandwichesThe Kitchen co-hosts, plus a few of their special guests, showed off a next-level contraption that roasts chicken fireside, a la rotisserie chicken, on this morning’s all-new episode. The setup included a central fire pit and multiple hanging birds around the heat, which roasted slowly and became moist and juicy. If you don’t happen to have the tools and space to recreate the scene in your backyard, there’s no shame in picking up a warm rotisserie chicken from the supermarket and putting it to work in quick-fix meals at home. Easy to find and economical, store-bought rotisserie chicken is a weeknight timesaver and perhaps the ultimate shortcut ingredient, as it can be used in countless lunch and dinner recipes. Check out a few of Food Network’s favorite ideas below, then see all of the recipes featured on The Kitchen today.

Once you make a sweet, tangy barbecue sauce, these surprisingly healthy Pulled BBQ Chicken Sandwiches (pictured above) become as simple to make as shredding the meat and assembling. Be sure to not go overboard when adding the liquid smoke; a few drops will go a long way in adding the beloved smoky flavor.

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Grilled Apple Cider Chicken — Down-Home Comfort

by in Recipes, June 20th, 2014

I actually put together my very first grill myself. It took all day and a good deal of patience and persistence. It was a pretty scary moment when I twisted the control on the tank and clicked the ignition. It all worked out and I didn’t blow myself to kingdom come. I love to grill throughout the year, but in the summer it’s just practical to keep the heat out of the kitchen. Burgers and brats are brilliant, and steaks and seafood are stupendous, but my absolute favorite is cheap and cheerful chicken. Read more

Is Alton’s Mango-Cutting Technique Better Than Yours?

by in Food Network Chef, Recipes, June 19th, 2014

In a YouTube video this week, Alton takes on the fruit that is seemingly impossible to cut — the mango. In a comedic parody (including a massive amount of faux blood), Alton walks food fans through two bad ways to cut this fruit, then he describes the best tactic: Remove all the peel from the mango except for two circles in the center of each cheek. Holding this skin for support, you can then slice the mango easily on each side of the seed. The skin will provide a tough grip so you don’t drop the mango and cut yourself.

Alton is of course no stranger to unique mango recipes. He gives mangoes an Indian twist in this Mango Chutney recipe, and he puts them in a tangy Fruit Salad with Vanilla Dressing. He stuffs a curried mango filling into his Pocket Pies, and he dries mangoes in this Dried Fruit recipe for a sweet and healthy snack. Below are five more ways you can incorporate this delectable fruit in your favorite recipes.

1. Give your favorite dip a fruity twist with this Mango Salsa recipe.
Mango Salsa

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Supermarket Savings: Savvy Ingredient Swaps

by in Recipes, June 19th, 2014

Supermarket Savings: Savvy Ingredient SwapsIf your recipe calls for a fancy ingredient, don’t skip the recipe, simply swap the costly item for another less expensive alternative. Our supermarket expert Nicole Cherie Jones chatted with Beth Moncel, author of Budget Bytes, Gabi Moskowitz of brokeassgourmet.com, Carrie Robinson of thefrugalfoodiemama.com and Amy McCoy, author of Poor Girl Gourmet, to find out how you can save hundreds of dollars at the grocery store and still nail recipes that call for pricey ingredients.

1. Porcini Mushrooms
Porcini mushrooms are pricey at $5 to $8 per ounce, and they’re also elusive. Save up to 95 percent with baby bella (cremini) mushrooms that register at only 38 cents per ounce.

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