by Allison Milam in Entertaining, Recipes, April 3rd, 2014
by Joseph Erdos in Recipes, Shows, April 2nd, 2014
We shove frosting in our soul mates’ faces on our wedding days and sing over flaming cakes on birthdays. No matter how many tiers are stacked or candles are lit, there’s something innately celebratory about a slice of homemade cake. And, as far as we’re concerned, there are so many reasons — both official and unofficial — to get together and party. Feast your eyes on our loveliest, fluffiest, most crowd-pleasing cakes, each fit for today’s special occasion. If you can’t think of a reason to celebrate, we can think of a few excuses.
Birthday Party – It’s on a person’s birthday that they definitively decide: chocolate or vanilla? Luckily, we have both covered. Bake the boxed version of Fluffy Confetti Birthday Cake from scratch this time, sprinkling in some color. And, if you have a constant hankering for chocolate, you won’t be able to wait another year for Ree’s Big Chocolate Birthday Cake.
by Maria Russo in Recipes, April 1st, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient of quick-cooking grits. When you’re in a pinch, a box of grits comes in handy for a fast, creamy side dish, but in this case the grits are used for something entirely different. In this Butter-Roasted Chicken with Grit Waffles recipe, the grits add a nice crunch to waffles. And instead of frying the chicken, as is done traditionally with chicken and waffles, this recipe features roasted dark meat with a bit of sweetness and a kick. Your family will be excited to try this modern version of the classic Southern comfort food dish.
by Maria Russo in Recipes, March 31st, 2014
When cold cereal and buttered toast just aren’t cutting it for breakfast anymore, reach for a comforting morning treat: freshly baked blueberry muffins. The beauty of muffins is that just one baking session yields several days’ worth of breakfasts — or any-time snacks — and they’re endlessly pleasing to both kids and grownups alike. Check out Food Network’s top-five easy-to-make blueberry muffin recipes below to find a mix of classic and dressed-up takes on this timeless pick from Ina, Giada, Alton and more Food Network chefs.
5. Blueberry Coffee Cake Muffins — Ready to eat in less than 40 minutes, Ina’s light, fluffy muffins are made with tangy sour cream, which she says “makes [them] really moist.”
4. Blueberry Lemon Muffins — Fresh lemon zest adds a refreshing flavor and bright scent to these fuss-free beauties, best topped with sugar before baking.
by Marisa McClellan in Recipes, March 28th, 2014
The key to cooking without meat is replacing the bold flavors and meaty textures that traditionally accompany beef, chicken and pork with ingredients that are equally satisfying. Eggs, tofu and beans are a few go-to picks, as they pack a hearty punch and can easily be worked into nearly any dish.
An updated version of a Mexican classic, Food Network Magazine’s Spaghetti Squash Tostadas recipe showcases a few hearty picks, including protein-rich black beans, plus tender spaghetti squash and roasted cherry tomatoes instead of meat, but it maintains a traditional taste thanks to smoky chipotle power. The beauty of tostadas is that they can be customized to everyone’s tastes; after frying the tortillas, mashing the beans and cooking the vegetables, try setting up a DIY toppings bar and let everyone build the preferred dish. For a cool topping, finish each tostada with tangy sour cream, and add a bit of fresh cilantro and lime juice for bright flavor.
by Virginia Willis in Recipes, March 28th, 2014
Before I met my husband, my go-to desserts were always fruit based. For spring potlucks I would bake up big trays of berry crumble. Late summer meant peach pie with vanilla ice cream. And no Thanksgiving meal was complete without a scoop of apple crisp.
That all changed when Scott and I got together, because fruit just isn’t his thing. While I do still occasionally make my beloved fruit desserts, I find I get more joy from dessert prep if I make something that he’s interested in sharing with me (plus, I really shouldn’t be eating all that dessert on my own).
And so for the last half decade, I’ve been working on expanding my dessert repertoire beyond berries, stone fruit and apples. I’ve made damp tea loaves, coffee cakes, cookies, bars and more. They’ve all been good, but I longed for something that came together a little more quickly and didn’t require the use of the oven.
I found it: homemade pudding. There are two ways to make a batch of pudding from scratch. The first uses cornstarch and makes a quick and perfectly serviceable pudding. When I make pudding-filled pies or want a big batch for a potluck, that’s the version I opt for. But when I want something that can be the star of the dessert course, nothing is better than rich custard-based pudding.
by Joseph Erdos in Recipes, Shows, March 27th, 2014
Country-fried steak is called chicken-fried steak in Texas and pan-fried steak, cube steak or smothered steak in other regions; but frankly, once you taste this dish of down-home comfort, you’re not going to care what it’s called. This is pure meat and potatoes — simple country cooking that is as basic as basic can be.
When considering classic comfort food dishes, it’s often a bit of a mystery where they came from and how they became so exalted. Although it’s not a great feat of culinary genius to consider breading meat and frying it in a skillet, the dish does enjoy uber-celebrity status in Texas. This may be due to the German settlements in the Hill Country near Austin. If you think about it, chicken-fried steak is just a Texas two-step away from das schnitzel.
by Allison Milam in Recipes, March 26th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient escarole. Most often used in Italian cooking, escarole is a slightly bitter lettuce that you’ll commonly see in soups and sometimes salads. But there’s more to this leafy green than meets the eye. A quick saute in some oil and garlic turns it into a simple side dish, but using it in these Escarole Quesadillas along with cheese transforms it into main dish territory. Try making them for your family the next time you have Tex-Mex night at home.
by Maria Russo in In Season, Recipes, March 26th, 2014
In life, we don’t always recommend you cut corners. But, hey, in the kitchen? Now that’s a different story. Feast your eyes on some of the best kitchen shortcuts to grace mankind — and we’re not talkin’ sliced bread or the can opener. Thanks to some handy store-bought ingredients, restaurant-worthy dishes known for toil and trouble are ready in no time. Here are three of our favorites:
30-Minute Coq au Vin —This classic French dish typically takes hours on end to prepare. Thing is, dinner needed to be on the table a half-hour ago. Don’t go giving up on the craving though, because at a supermarket near you, juicy rotisserie chickens are already rotating to plump perfection. Take one home, get a red wine sauce simmering— think bacon, mushrooms and frozen (plus pre-peeled!) pearl onions — and slip in pieces of chicken when no one’s looking. Read more
by Allison Milam in How-to, Recipes, March 25th, 2014
When you’ve nearly exhausted all of your usual go-to meals, it’s time to update your recipe repertoire with a fresh set of flavors. Think of it as a spring cleaning of sorts, celebrating the change in season with family-friendly dinners, salads and treats that showcase the best tastes the warm weather has to offer. Check out a few of Food Network’s favorite innovative springtime recipes below to find must-try ideas from Melissa, Giada, Ina and more chefs.
5. Broccoli and Cauliflower Salad — Dressed with a sweet and tangy mustard-mayonnaise vinaigrette, Melissa’s top-rated salad is tossed with crispy bacon for extra indulgent flavor.
4. Spring Peas with Dates and Walnuts — The beauty of this quick-fix side dish is that it boasts a mix of textures, including the trio of tender English, snap and snow peas, crunchy nuts and chewy dried fruit. Plus, it’s a big-batch recipe, so it’s sure to feed a crowd when you’re entertaining.
Traditional banana pudding and Italian tiramisu may hail from drastically different places — compare an Italian trattoria to the kitchen of your Southern grandmother — but, trust us, these two go together without a hitch. Maybe it’s the layering, maybe it’s that inspired combination of coffee, bananas and cream. All we know is that with a comforting dessert mash-up like Banana Pudding Tiramisu, there’s never been a more pressing reason to whip out those trifle dishes.
Check out a step-by-step how-to for this banana and espresso cream bliss. Assemble yours the night before for the best results.