by T.K. Brady in Recipes, September 12th, 2016
by Nora Horvath in Recipes, September 12th, 2016
When you’re rushing to get everyone out the door on time, finding even a few minutes for breakfast can seem impossible. But not to worry — we’ve found recipes that make a filling morning meal completely doable. With some simple Sunday night prep, your whole family can enjoy all week long a delicious (and portable!) breakfast that’s ready in a flash.
Pancake Cones (pictured above)
Make multiple thin 6-inch pancakes on Sunday night and store them in the fridge. On a busy morning, warm one in the microwave for a few seconds before stuffing it with a couple of tablespoons of cottage cheese and your favorite jam. Roll it into a cone and you’re out the door.
by Allison Milam in Recipes, September 11th, 2016
The unofficial end of summer means that autumn has nearly arrived, and with it the return of hearty, baked pasta dishes. And we couldn’t be happier about that.
A gooey, crowd-pleasing favorite, this Bake-and-Slice Macaroni and Cheese (pictured above) gets its craveable cheesiness from a blend of four cheeses — cheddar, Muenster, provolone and mozzarella. There’s a little paprika to add a welcome smoky bite to the indulgent sauce, which is made with half-and-half to amp up the creaminess. After coating all the elbow noodles with the sauce and cheese, cover the dish with one last helping of cheddar before baking. It’s important to let the casserole rest for a half hour before serving; this will ensure that it’s easy to slice.
by Emily Lee in Recipes, September 10th, 2016
Sundays are for a lot of things: watching football, helping hammer out homework and maybe even doing some dreaded laundry. They’re also best spent in the kitchen, when you have a little more time than usual. This week, use your Sunday to get a head start on this week’s dinner by fixing one of our favorite make-ahead recipes that you can cook now and serve later.
Some recipes get better and better the longer you let them sit in the fridge — and lasagna is one of them. With time, the flavors get a chance to meld together, yielding one totally hearty and flavorful dish when you get the chance to carve into it. Spend the afternoon making Food Network Magazine’s Spinach Lasagna with Mushroom Ragu (pictured above), which boasts a satisfying meatiness without any meat. Since you can assemble this vegetarian, spinach-laced casserole a day ahead and refrigerate, you can also consider it a weekday win.
by Elizabeth Brownfield in In Season, Recipes, September 9th, 2016
Given the proper time and space to sing the virtues of cheesy baked pasta, we could go on ad nauseam. Affordability, ease and the undeniable comfort that diners reap from a generous spoonful of hot-from-the-oven noodles and cheese are just a few reasons worth incorporating this age-old comfort dish into your weeknight dinner rotation. While it’s rare to encounter a baked pasta that’s difficult to assemble, these are just a few of our easiest, quickest and most-satisfying recipes.
With its lush blanket of bubbling-hot cheese, Robert Irvine’s traditional Baked Ziti is one weekday indulgence we’re always willing to set aside time for. Most of the prep work involves the stove top — for boiling the pasta and sauteeing the onions, garlic and tomatoes. If you preheat your oven at the onset, the dish will be ready in 55 minutes, as promised. Just pour the cooked ziti and sauteed vegetables into your baking dish and top it with mozzarella and bake until the cheese has melted down.
by Bev Weidner in Family, Recipes, September 9th, 2016
A crisp, tart, ruby-red apple dipped in luscious caramel and served on a stick is the quintessential fall treat for kids and grownups alike. Which means it’s time to go apple picking or swing by your local farmers’ market to snag the first fruit of the season plucked straight from the orchard. Then, get to the delicious work of making our Perfect Caramel Apples, or one of these decadent desserts featuring this classic duo.
Bobby isn’t afraid to “gild the lily” when it comes to dessert. Some chefs would call it a day after whipping up a perfectly creamy cheesecake, but Bobby tops his Caramel Apple Cheesecake (pictured above) with fresh apple slices sautéed with apple brandy, a homemade spiked caramel sauce and crunchy toasted almonds.
by Allison Milam in Recipes, September 8th, 2016
First things first: This is an insanely delish breakfast hash-a-roo. That’s what I call it: hash-a-roo. We aren’t friends anymore, are we?
Anyway, this is suuuuuuper perfect for really all mornings. But especially weekend mornings if you want to take a little extra time noodling around the kitchen in your robe, refilling your coffee while Billie Holiday echoes from the living room (because that’s real life with toddlers … not). The beauty of this is that you’re making only one hash here … in one pan … for everyone.
How it works: One side is dedicated to your littles. Super simple — just potatoes and eggs. And a tiny bit of cheese. And on the adult side, it’s potatoes and eggs (duh), blue cheese (omg), diced red bell pepper (health, you guys), parsley sprinkles (pretty) and a few dashes of hot sauce (obviously). And it just works! You cook it up, divide it up and devour it straight up.
by Emily Lee in Recipes, September 8th, 2016
In that little slice of time that falls between school and soccer practice, ballet rehearsal or piano lessons, the odds are high that tummies will be rumbling. Banish hunger without resorting to anything that comes out of a vending machine with our go-to after-school snack picks.
Cereal may be breakfast fare, but transforming it into on-the-go Strawberry Banana Cereal Treats launches it into snack territory. These sweet and tangy cereal bars are loaded with freeze-dried strawberries and bananas, as well as whole-grain cereal and mini marshmallows.
by Melissa d'Arabian in Food Network Chef, Recipes, September 7th, 2016
We’re not sure how Buffalo sauce, the sinfully delicious yet simple combination of hot sauce and butter, came to be tied so intimately with football season. Nevertheless, we’re counting down the seconds until we can reincorporate this comforting flavor into our fall dinner rotation, starting tonight with the NFL season opener. We know the beloved sauce best as the spicy, orange-hued coating on baked or fried chicken wings. But if you’ve been reserving Buffalo flavor for chicken and chicken alone, then you’ve barely scratched the sticky-spicy surface. Meatballs, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are a few ways you can expand your Buffalo horizons, just in time for tailgating season.
Buffalo Meets Bison
Bison serves as a juicy, flavorful stand-in for classic chicken or beef in this spicy Buffalo meatball recipe from Food Network Magazine. You’ll achieve an ideal meatball texture by combining the ground bison with panko, sour cream, grated carrot and celery. The meatballs get great Buffalo flavor after they’ve simmered in a mixture of chicken broth and hot sauce.
by Foodlets in Family, Recipes, September 7th, 2016
My husband and I have a long-standing inside joke that we play on each other at restaurants. We sit down, we look at the menu, and then while we discuss our ordering plans (“What looks good to you? I’m thinking the short rib and roasted Brussels sprouts …”), we try to trick each other by picking the exact opposite of what we want to order, to see if our partner knows us well enough to call it out as a prank. It’s a subtle and super-funny game (to us, anyway — try it and you be the judge). Anyway, I have a “tell,” which is ordering a non-chocolate dessert. If I ever try to pass off a non-chocolate dessert order as my real plan, Philippe, my husband, knows immediately that I am bluffing. Apparently, I believe that dessert, by definition, includes chocolate. In fact, it wasn’t until I married Philippe that I truly understood that not everyone must have chocolate in their dessert in order for it to count. (For the record, Philippe loves chocolate, but in a healthier, more balanced way that allows him to order the occasional lemon cake or apple tart.) (Huh?!)
With four kids who take lunches to school every day, I’m a bento box convert — practically an evangelist. That’s because the benefits of packing lunch in a bento box are just so many. The format makes it easy to fill without having to wonder if you’ve packed too little or too much food, and everything stays in place (without touching each other). The main hook: Everything looks better laid out like this. If you’ve ever served kids anything, you know that a first impression can often make all the difference in what they decide to try.
Here’s my strategy.