All Posts In Recipes

Cookie Comfort — Comfort Food Feast

by in Recipes, February 27th, 2014

Cookie ComfortEvery stage of the cookie-baking process — from licking the batter to succumbing to seconds — is therapeutic. Just as soon as you slide them from the pan, any kind of work-, traffic- or weather-induced woe will meet its end. But let’s be realistic; cookie comfort isn’t one-size-fits-all. You may need to bake up some solid recipes for old-school classics, or try your hand at new creations you might not have considered. All that’s left is a non-negotiable glass of cold milk, since cookies are simply better when they’re dunked.

The Classics
A no-fail recipe for Chocolate Chip Cookies is vital for any baker. Consider this easy, versatile dough a jumping-off place; whatever you add beyond chocolate chips is up to you. For those who prefer these classics with a crunch, Crispy Chocolate Chip Cookies are baked until just brown around the edges.

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A Colorful and Flavorful Rendition on Braised Bratwursts and Cabbage

by in Recipes, Shows, February 26th, 2014

brats and cabbageFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient acai juice. The goal of this challenge was to use the juice of the antioxidant-packed South American berry to its full advantage, for its color and distinctive flavor. This recipe for Bratwursts with Sweet-and-Sour Cabbage uses the acai juice as the braising liquid instead of water or broth. By doing so, the juice not only lends a gorgeous purple hue, it also adds sweetness and earthiness that elevates this classic comfort food. Your family will love the eye-catching appeal and flavor of this dish.

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Best 5 Shrimp Scampi Recipes

by in Recipes, February 26th, 2014

Shrimp ScampiWhile shrimp cocktail may be the centerpiece on appetizer tables everywhere, there are indeed more ways to prepare these two-bite beauties than simply boiling them and serving them with cocktail sauce. For something a bit more dressed up but still deliciously easy to prepare, look to shrimp scampi, a quick-fix classic that pairs garlic, lemon and often a splash of white wine with the tender shellfish. Most traditional scampi recipes call for relatively petite shrimp, but even the larger varieties don’t take more than a few minutes to cook, so it’s a must-try preparation when you’re pressed for time in the kitchen. Check out Food Network’s top-five shrimp scampi recipes below to find tried-and-true as well as creative takes on this favorite dish from Giada, Bobby, Ina and more Food Network chefs.

5. Lemony Shrimp Scampi with Orzo and Arugula — Giada sears the shrimp with shallots for mild flavor, then mixes them with peppery arugula, orzo pasta and a simple lemon vinaigrette for refreshing, vibrant results.

4. Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic — Ready to enjoy in only 15 minutes, Bobby’s sweet and savory shrimp are brushed with a bold blend of soy sauce, honey, lime juice and garlic before they’re grilled.

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10 New Ways to Eat Carrots

by in Recipes, February 25th, 2014

10 New Ways to Eat CarrotsCarrot sticks and hummus are my go-to snack when I need a quick, healthy pick-me-up. When time is on my side, though, carrots have so much more to offer than simply snacking. Roasting brings out their natural sweetness, making them a tasty, easy side dish. There’s the ever-popular carrot-ginger soup pairing, which Food Network Kitchens has turned into an energy-boosting breakfast smoothie. Speaking of soup, I found a couple of new, inspiring ones too. Here’s a peek at some of the more-versatile recipes that elevate the humble carrot to superstar status in the kitchen.

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Broccoli-Cheddar Oven Risotto — Meatless Monday

by in Recipes, February 24th, 2014

Broccoli-Cheddar Oven RisottoFor better or worse, risotto has garnered a bit of a bad rap. After all, while traditional recipes promise deliciously creamy, comforting results, they do require a bit of attention and greatly benefit from low-and-slow cooking. Food Network Magazine’s Broccoli-Cheddar Oven Risotto (pictured above), however, celebrates the texture and taste of the classic preparation but is made almost entirely in the oven in only 35 minutes, which means little hands-on time is entailed.

The secret to Food Network Magazine’s risotto is twofold: cooking the broccoli separately from the risotto and covering the rice with plenty of hot liquid before baking. After quickly sauteing onions in butter with the rice and wine, stir into the mixture a whopping 4 cups of broth, then transfer it to the oven to finish cooking. In a little while the rice will have absorbed the liquid and become tender, while creating the smooth, rich sauce for which it’s famous. It’s important to use Arborio rice instead of everyday brown or white rice, as the Italian variety has a high starch content, and it’s that starch released during cooking that will ultimately create the creamy consistency. Before serving, add sharp cheddar cheese and a splash of hot water to loosen the texture, then stir in the roasted broccoli to round out the meal. To maintain a wholly vegetarian meal, be sure to use vegetable broth in place of the chicken broth.

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Comfort Food Mash-Ups, Remixed: Caesar Salad + Pizza

by in Recipes, February 24th, 2014

Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.

First up: two Italian-American classics, pizza and Caesar salad. We already know that these dishes complement each other — often they’re eaten together in the same meal, perhaps at a favorite neighborhood red-sauce joint. Why not embrace their cheesy, creamy, crunchy, garlicky qualities all in one dish?

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On the Road: Best Mac and Cheese

by in Recipes, February 23rd, 2014

On the Road: Mac and CheeseOoey, gooey and chock-full of melted cheeses, there’s just no dish that’s quite as comforting as macaroni and cheese during the cold winter season. The craving for a creamy bowl of mac can attack at any time, so if you find yourself on the road this month and need an instant cure, stop by one of these top spots for mac and cheese across the country. With options like old-fashioned baked casseroles and gourmet lobster mac on the menu, get ready to sink your spoon into some of the most-indulgent bowls around from these masters of macaroni.

Mad Donna’s — Nashville
With a full section of the menu devoted to Mad Macs, you know that this Music City joint must be serious about mac and cheese. There are six “mad” variations to choose from, but on Heat Seekers, Aarón Sánchez and Roger Mooking braved the most-intense mac of all, the blazing-hot habanero mac and cheese. Amplified by whole peppers and doubly spicy habanero powder, this menacing mac is topped with even more heat in the form of “hellfire crunch,” a mix of crumbled tortilla chips and habanero powder.

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Vote: What’s Your Favorite No-Bake Dessert?

by in Recipes, February 22nd, 2014

No-Bake Chewy Truffle CookiesOn this morning’s all-new episode of The Kitchen, Katie Lee proved that when it comes to sweet tooth-satisfying desserts, sometimes preparation and assembly can be just as productive as baking. She welcomed her mom, Kim, to the set, and together they made a duo of no-bake desserts: No-Bake “Cow Pile” Cookies, featuring a crave-worthy combination of chocolate, peanut butter and oats, and No-Bake Banana Pudding Pie, a simple but comforting classic.

Whether you’re looking for fuss-free treats to make with your kids or just need a go-to dessert for a last-minute get-together, no-bake recipes like Katie’s offer endless quick-fix options. Since you don’t need to account for baking time, most dishes can be fully prepared in mere minutes (although they may need to cool) and are simple to execute, even in a hurry. Cheesecakes and tarts become even easier if they’re started with a store-bought crust, while trifles, mousses and mix-and-drop cookies guarantee wows from the crowd despite being nearly effortless to put together.

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Buttermilk Biscuits with Sausage Gravy — Down-Home Comfort

by in Recipes, February 21st, 2014

Buttermilk Biscuits with Sausage GravyAs an avid biscuit maker, I enjoy eating and baking many forms of biscuits. There are fluffy, light, flaky biscuits; tender, soft, cakelike biscuits; massive country-style biscuits called catheads; and delicate tea biscuits meant for ladies’ luncheons.

I’m asked quite a bit about biscuits. Random folks hear my accent and ask about Southern biscuits. People reach out on Twitter and Facebook. I also get at least a couple of emails a week asking how to make biscuits.

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Roasted Cauliflower Melt — The Weekender

by in Recipes, February 21st, 2014

Roasted Cauliflower MeltDuring the fall and winter months, cauliflower becomes one of my staple vegetables, and we end up eating it at least once a week (and even more often during the depth of the season). The only trouble with my cauliflower habit is that it always ends up as a side dish and never as the dinnertime star.

That’s not to say that I don’t like the three ways I make it (mashed, roasted or baked in a cheesy sauce). But lately I’ve been seeing lots of ways that people are transforming cauliflower into the main event, and I want in on that action.

There’s this whole roasted cauliflower head that seems mighty intriguing, along with cauliflower steaks and pots of nutty, caramelized cauliflower soup.

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