by Maria Russo in Recipes, February 9th, 2015
by Michelle Buffardi in Recipes, February 8th, 2015
While traditional stew may conjure images of a meaty supper that requires hours of slow simmering to cook, it’s indeed possible to pull off a vegetarian version ideal for Meatless Monday — and in a hurry, too.
The key to making a satisfying and meat-free stew is replacing the beef with an equally hearty ingredient, and for our Food Network Kitchen, that’s plenty of kidney beans in its good-for-you recipe for Bean, Kale and Egg Stew (pictured above). Ready to eat in only 35 minutes, this easy dinner boasts layer upon layer of flavor, starting with a base of sweet sauteed red onions, protein-packed beans and a warming broth spiked with soy sauce. Once the kale is tender, it takes just a few minutes to thicken up the stew, which is best topped with a runny sunny-side up egg and served with a side of broiled cheesy bread for easy dunking. Do you prefer a bit of spice in your stew? If so, don’t forget the hot sauce for DIY heat.
by Maria Russo in Holidays, Recipes, February 7th, 2015
Those cans of tuna on the grocery store shelves — the ones that cost about $2 each? Don’t ignore them. You might want to because you don’t feel like another boring tuna salad sandwich, but don’t do it. Don’t ignore the cans. Think of them as inexpensive tins of protein, meal starters you can turn into dozens of inventive meals, shelf-stable little wonders you can stock up on and use later.
Here’s why you should fill your cart with canned tuna. OK, maybe not fill it, but stock up when it’s on sale and make tuna a permanent line item on your grocery list.
Because You Miss Mom’s Tuna Casserole (above)
Mom made it because it was inexpensive, easy and comforting. Shouldn’t you do the same? Mom might have used canned soup to thicken hers, but this version is made with a from-scratch creamy sauce, making it lighter and more delicious than the one you remember, but just as nostalgic and comforting. It’s also made with whole-wheat fettuccine and two (!) vegetables, broccoli and peas, so you can really feel good about it.
by Maria Russo in Recipes, February 6th, 2015
Valentine’s Day may be all about hearts, roses and chocolate, but when it comes to indulging in a fancy dinner on Feb. 14, look to a juicy, meaty steak to treat your sweetie. On this morning’s all-new episode of The Kitchen, Katie Lee prepared the ultimate in beefy decadence: filet mignon. She opted for a filet cut of beef to guarantee soft, buttery meat, then she doctored up the dish with sides of golden-brown potatoes and simple asparagus studded with pine nuts. Read on below to find three other ways to serve a simple yet stunning steak supper for your valentine.
For a lighter alternative to the classic steak dinner, try Food Network Magazine’s Steak Pizzaiola (pictured above), ready to eat in only 35 minutes. This healthy recipe boasts seared sirloin steak simmered in a bold tomato sauce with bell peppers and onions, plus a pinch of red pepper flakes to offer welcome spice.
by Marisa McClellan in Recipes, February 6th, 2015
Tomatoes and mozzarella, peanut butter and jelly, strawberries and bananas — some flavors are simply better when enjoyed together, and broccoli and cheddar cheese are no exception. While bright florets of broccoli promise freshness, the gooey, often-melted cheese alongside the vegetables offers welcome richness, and together they shine in soups, potatoes, dips and more. Read on below to get Food Network’s top-five takes on this classic culinary pair, from tried-and-true favorites to next-level creations.
5. Broccoli Cheddar Cornbread — An unlikely ingredient — cottage cheese — guarantees that Pat and Gina Neely’s 5-star cornbread turns out moist every time. The Neelys pour the rich batter of chopped broccoli, blanket the bread with cheddar and bake until it’s golden brown.
4. Broccoli-Cheddar Oven Risotto — While most risottos require careful attention and slow simmering on the stove, Food Network Magazine’s quick-fix recipe is largely hands-off, as the broccoli and wine-laced rice are baked separately. Once they’re combined with cheese, this updated risotto becomes creamy and comforting.
by Allison Milam in Recipes, February 5th, 2015
We have a houseguest coming to stay for a couple of nights next week. Whenever we have people come to visit, I try to do a few things before they get here. The first is to make sure the bathroom is relatively clean (we have but one, so it degrades to messiness quite easily). The second is to make sure that our extra bedding is cleaned and aired out. And the third is to make some extra-tasty thing to have on hand to feed them.
Now, cooking for guests is a tricky thing these days, because just about everyone has some dietary exception. This means it’s always best to ask ahead of time, to ensure that you make something they will be able to enjoy. Happily, my impending guest is relatively free of food avoidances or aversions.
by Food Network Kitchen in Books, How-to, Recipes, February 5th, 2015
If you think winter thus far has been especially punishing and demoralizing, just know that all hope has not been lost. Even though the infamous groundhog left us in disappointment in our moment of need (6 more weeks of winter?!), there is still reason to keep trudging through the snow and slush with your chin up. In fact, if there’s one thing we know for sure, it’s that these times of meteorological despair require more than a quality winter coat to get you through; they call for a casserole leaving the oven in warm, stick-to-your-ribs splendor. If you’re searching for a beacon of hope in this frosty weather, these comforting casserole recipes are it.
Just like snow goes hand in hand with snow boots, broccoli and cheese are connected on a very real level. Combine the two for an ultra-comforting Broccoli and Orzo Casserole. Food Network Kitchen opts for mild, creamy Havarti cheese for its stellar melting tendencies and tops the finished product with buttery panko breadcrumbs for a crunchy finish.
by Allison Milam in Recipes, February 5th, 2015
The first thing you notice about Lisa is her cowboy boots. Cherry red, spit polished and worn-in just enough, they tell you everything you need to know about the Houston transplant’s cooking: It’s bright, approachable, comes from the West and will linger in your memory for days afterward. To bring some welcome variety to the winter kitchen, we invited the James Beard Award winner to our Manhattan headquarters in Chelsea Market to make Chicken Spaghetti, one of her favorite dishes from her latest volume, The Homesick Texan’s Family Table. Make this simple and comforting recipe in your own kitchen with help from Lisa’s step-by-step how-to.
by Maria Russo in Holidays, Recipes, February 5th, 2015
A staple everywhere from diners and bed and breakfasts to your breakfast table, pancakes are a morning win every time you flip them. They’re killer in their purest form, simply smeared with butter and smothered in maple syrup, but there’s something to be said for adding a little more dimension to the average flapjack. Highlighting all kinds of add-ins, this roster of pancake recipes is sure to make you flip.
You’ve savored your fair share of pancakes, but there’s a new griddled beauty in town: the Pancake Breakfast Casserole (pictured above). By baking pancakes in a rich, creamy custard and topping them with bursting blueberries, your pancake intake can embody a whole new level of comfort. Plus, even if you’re a pancake-producing maven, ready-made frozen pancakes can be swapped in for an easy timesaver.
by Joseph Erdos in Recipes, Shows, February 3rd, 2015
From greeting cards and red roses to candy hearts and chocolate boxes, much is made of Valentine’s Day every year. But if, for whatever reason, you’re not embracing the day devoted to love this Saturday, there’s still a way to celebrate: Swoon over a bold — and, ahem, pungent — meal without fear of recoil from your partner.
Set up an appetizer to remember by crafting an elegant cheese plate with a deliciously funky blue cheese at the center, then dig into Alton Brown’s 40 Cloves and a Chicken (pictured above) for dinner. This 5-star supper is made with only four ingredients, but together they pack a flavorful punch. While dozens of garlic cloves may surely seem over the top, don’t shy away from adding all of them; they turn soft and surprisingly sweet as they roast, and together with the thyme, the garlic complements the chicken.
On last night’s episode of Kids Baking Championship, the eight young bakers had to adapt two of their signature dishes for a bake sale. Then midway through the challenge, judges Duff and Valerie sprung a twist on the unsuspecting kids: They would have to make a third treat, featuring PB&J flavors. At least two kids professed to hate peanut butter and jelly, but no matter, because they had to use the two ingredients in their third treat.
When it comes to bake sale treats, the best kinds are always ones that are easy to transport, hand-held and, well, it helps if it’s a rendition of a classic that everyone’s sure to like, such as cupcakes, cookies and brownies. Cook along with the challenges in the show, and check out these bake-sale recipes and see if you could put a twist on any one of them.
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