by Allison Milam in Holidays, Recipes, April 16th, 2014
by Maria Russo in Holidays, Recipes, April 15th, 2014
Last night marked the last of this year’s Passover Seders. If you’re celebrating, that means your first shards of matzo and bowls of matzo ball soup are behind you. But what happens between now and the big break on the eighth day? Zapping matzo pizza in the microwave may hold you over for the first couple days, but it won’t be long before you start craving something more. This year, load up on spring veggies and hearty proteins for dynamic, satisfying meals that leave nothing to miss. That way, you can make it till the end without a carb-craving meltdown — or a matzo-induced belly ache. Read more
by Maria Russo in Recipes, April 14th, 2014
The beauty of a ham is that, like a Thanksgiving turkey, it’s a big-batch entree that can feed all of your holiday guests at once, so there’s no need to prepare individual servings of dinner. But also like a turkey, ham needs a bit of dressing up before it’s ready to take center stage at your Easter feast, and in most recipes that next-level addition comes in the form of a glaze. Sweet, spicy, tangy or nearly anywhere in between, glazes complement the natural richness of ham and can play to your guests’ tastes. Check out Food Network’s top-five Easter hams below to find wow-worthy recipes that are a cinch to prepare from Trisha, Melissa, Ina and more chefs.
5. Baked Ham with Brown Sugar-Honey Glaze — Made with just two ingredients — brown sugar and honey — Trisha’s fuss-free glaze tops the ham well into the cooking process, so the sugars don’t burn before the meat is cooked.
4. Ginger-Peach-Glazed Ham — Food Network Magazine recommends letting the ham chill in a ginger-spiced brine for at least 24 hours before cooking it and finishing it with a sweetened Dijon topping.
by Sara Levine in Recipes, View All Posts, April 12th, 2014
Soups and stews often get a bad rap as far as quick-fix meals are concerned, as the thought has been that they take hours of slow-simmering to achieve the fullest flavor. But with the help a few foolproof methods and go-to ingredients, it’s surely possible to turn out simple, ready-to-eat dishes in a flash.
Food Network Kitchen transformed the traditional slow-and-low tagine, a classic Moroccan stew, into a weeknight-friendly staple in its recipe for Shortcut Moroccan Vegetable Tagine with Couscous (pictured above). In place of meat, which may take hours to break down, this fuss-free supper lets vibrant vegetables, like tomatoes and butternut squash, shine, as they can become deliciously tender in mere minutes. Much like classic recipes, this one also boasts a mix of bold, warm spices — cinnamon and cumin — plus a bit of harissa for heat as well as chickpeas and chewy raisins for texture. For added freshness, sprinkle fragrant cilantro atop the tagine before serving, and round out the meal with fluffy couscous.
by Virginia Willis in Recipes, April 11th, 2014
Aside from the old reliables — always-addictive chocolate matzo brittle, from-scratch coconut macaroons and flourless chocolate cake — Passover desserts are usually forgettable. Attempts at kosher-for-Passover versions of cookies and brownies never turn out very well, and those sugared jelly candies always make an appearance but remain untouched on the Seder dessert spread. Fortunately, we rounded up five decadent new desserts that are worth making whether you’re observing Passover or not.
Lemon-Coconut Matzo Jelly Roll
This flour-free, non-dairy dessert will make an impressive showing when sliced on the post-Seder dessert table. Read more
by Marisa McClellan in Holidays, Recipes, April 11th, 2014
Banana pudding is the epitome of old-fashioned country cooking. Yet it’s based on the English dessert called trifle made of layered cake, custard and fruit, often served in a special footed glass serving dish. There are no fancy dishes used for banana pudding. The iconic banana pudding receptacle is a square-shaped Pyrex glass baking dish. Practically every “meat-and-three”-serving restaurant, old-school cafeteria and BBQ joint across the South has a shallow aluminum pan or Pyrex dish of silky banana pudding on its cold line ready to serve up. Nothing fancy, no ordeals — just easy and delicious. Read more
by Allison Milam in Family, Recipes, April 10th, 2014
When I was growing up, Passover wasn’t a holiday we celebrated with any regularity. My mom was Jewish, but she had grown up in a very secular branch of the family. Occasionally we would attend a Seder at our Unitarian church (they were very into the world religions back in the 1980s), but it was not an annual thing.
Once I moved to Philadelphia, however, I found myself surrounded by family that, while still pretty New Age and multicultural, was far more observant when it came to the Jewish holidays.
And so Passover has become a staple holiday on my yearly calendar, second only to Thanksgiving in terms of eating. The meal is coordinated by my mom’s first cousin Amy, and she distributes dish assignments at least a month prior to the meal (so that people can practice and get things just right).
by Joseph Erdos in Recipes, Shows, April 9th, 2014
When it comes to growing your kiddos into the best eaters they can be, it’s all about baby steps. And, if you’re asking us, your side dishes are perhaps the best place to start. With sides come the veggies, the strange textures and the other tough sells. But don’t you fret. These winning kid-friendly sides expose your little ones to new tastes without throwing the baby out with the bathwater. That way, your kids will go from full-on picky eaters to budding food connoisseurs in no time.
Little morsels of toasted orzo are so easy to eat, your kids won’t even realize all of the big-kid, Mediterranean ingredients they’re devouring. Rest assured that the “big kids” (cough, cough) will love Toasted Orzo Salad (pictured above) on their plates too.
by Allison Milam in How-to, Recipes, April 9th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient of hearts of palm. Readily available canned, hearts of palm are the tender inner cores of palm trees — though only certain less fibrous varieties of palm are harvested. The taste is delicate and similar to artichokes, but their long cylindrical shape resembles white asparagus. They’re crunchy when raw and typically used in salads, but this Hearts of Palm Parm recipe does something different: It cooks the hearts in a tomato sauce, turning them soft and even more flavorful. Whether you’re a vegetarian or a fan of chicken or eggplant Parmesan looking for a different take on the dish, give this one a try.
by Maria Russo in Holidays, Recipes, April 8th, 2014
After pulling on your Sunday best and competing in an old-fashioned, fight-to-the-death Easter egg hunt, chances are you’ll have worked up a serious appetite. Put leftover Easter eggs or hard-boiled fresh ones to use in a festive egg salad perfect for your Sunday brunch. Creamy in all the right ways, it does wonders served on a sandwich, over greens or simply on its own. Whipping it together is as easy as this step-by-step how-to.
Easter is just a few weeks away, and while you may already know that a crowd-pleasing ham or juicy lamb chops will be the star of your spread, it’s time to focus on the all-important side dishes to round out the meal. Both simple to prepare with everyday ingredients and endlessly family friendly, scalloped potatoes are a holiday staple, and whether you stick with a classic rendition featuring cheese and cream, or dress them up with fresh vegetables or meat, they’re sure to wow guests this spring. Check out Food Network’s top-five scalloped potato recipes below from The Pioneer Woman, Bobby, Tyler and more Food Network chefs to find out how they serve this tried-and-true indulgence.
5. Scalloped Potatoes and Ham — Follow Ree’s lead and beef up big-batch scalloped potatoes by layering diced ham among thinly sliced russets and creamy Monterey Jack cheese.
4. Scalloped Potatoes with Tomatoes and Bell Peppers — After quickly broiling the fresh vegetables to bring out their natural sweetness, tomatoes, peppers and onions are baked in a rich potato casserole with a breadcrumb-Gruyere topping for an added crunchy texture and a nutty flavor.