All Posts In Recipes

Irresistible Pound Cake Ideas, Whether You Make It or Buy It

by in Recipes, August 26th, 2015

Pound CakeMy husband is not a sweets person, but pound cake is his exception. Although I’ll never comprehend his disinterest in chocolate, an obsession with the classic combination of eggs, flour, sugar and lots of butter is understandable. Traditional pound cake is one of the simplest, most-satisfying desserts out there. It’s also a blank canvas that tastes good with just about anything dolloped on top. Here are some of our favorite variations, whether you’re baking a pound cake from scratch or dolling up a store-bought loaf.

Lemon Pound Cake
This homemade pound cake is brushed with a lemon glaze that adds a little hint of citrus and keeps the cake extra moist. You could use the same trick with a store-bought pound cake to give it some added oomph.

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Competition-Inspired Cooking with Your Kids: Heart Your Food

by in Recipes, Shows, August 25th, 2015

Heart toastWe met our eight kid contestants from Rachael Ray’s Kids Cook-Off this week, and the competition is sure to be fun and fierce. Who else was blown away by the contestants’ cooking skills and understanding of flavor pairings? They cooked with ingredients we never expected, like scallops, mussels and smoked salmon.

We loved Olivia’s sweet heart-shaped one-bite creation, and we were super-impressed with her last-minute sweet-to-savory shift. It’s amazing how changing an ordinary food into a fun shape can totally inspire kids (and some adults) to retry a once-refused dish. Or it can just make an old favorite even more fun to eat!

Give heart-shaped food a chance with these Strawberry-Stuffed Cupcakes or these Heart-Shaped Whole-Wheat Pancakes.

You can also add some heart to a regular Egg-in-a-Hole:

Let kids use a large heart-shaped cookie cutter to cut out the middle of a slice of bread. Then let them crack a large egg into a small bowl. Melt 1/2 tablespoon of butter in a large nonstick skillet over medium heat. Swirl the butter around, add the slice of bread along with the cutout, then cook until golden brown, 4 to 5 minutes. Turn the bread and cutout over with a metal spatula, and if kids are big enough, let them slide the egg into the heart-shaped hole. Continue to cook over medium heat until the egg whites are almost set, 4 to 5 minutes. Then cover and continue to cook until the whites are completely set and the yolk is still runny, 2 to 3 minutes more. (Cook the egg, covered, a little longer for kids and adults who like a firmer yolk.) Sprinkle with salt and pepper, dip the cutout in the yolk and enjoy!

Tune in Monday at 8|7c to see the remaining seven kid chefs cook up a storm.

Photo courtesy of Leah Brickley

Kid-Approved Smoothies That Aren’t Packed with Sugar

by in Family, Recipes, August 25th, 2015

Orange Banana Smoothie“Healthy smoothies” sounds a little repetitive, right? Smoothies are good for you! They’re loaded with fruit! The truth is, like granola bars, smoothies can sound healthy but sometimes actually have so much added sugar that they’re really more like milkshakes. (And those granola bars are basically candy bars.) But these homemade smoothies are all low in added sugar, full of fruit and some are even full of veggies too.

Orange Banana Smoothie (pictured above): Spring for fresh OJ to make Ina Garten’s recipe once and you’ll be hooked on this healthy smoothie forever.

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10 Recipes Every Giada De Laurentiis Fan Should Master

by in Food Network Chef, Recipes, August 25th, 2015

10 Recipes Every Giada De Laurentiis Fan Should MasterYou may know Giada De Laurentiis for cooking up classic Italian dishes or adding a California spin to cooking and entertaining on Giada at Home. As a versatile chef, Giada has shown Food Network fans how to make everything from fresh pasta to light and healthy West Coast eats. Most recently we’ve seen Giada exploring her homeland on Giada in Italy — sharing those family traditions and recipes that influenced her early love for cooking — and providing her culinary expertise as a mentor on Food Network Star. Check out Giada’s best-ever dishes below, from her Sunday-supper-ready Bolognese to creamy tiramisu and rich ravioli bites ideal for parties.

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7 After-School Snacks That Won’t Spoil Dinner

by in Recipes, August 24th, 2015

Light, energizing and easy to prepare: That’s the elusive after-school snack trifecta. When store shelves are lined with chips, sugary fruit snacks and other empty calories, shopping for something that fits the bill can feel a lot like searching for a needle in a haystack. The obvious alternative is to skip store-bought options in favor of something homemade, but few people have time to prepare snacks in addition to dinner. Beat the after-school crunch by preparing healthy foods over the weekend and keeping them on hand for later in the week. Homemade granola bars and trail mixes are a great place to start. Fresh veggies can be washed and cut in mere minutes, and vegetable-based dips such as guacamole or hummus make crudites seem appealing. Here are some more quick, nutritious, kid-friendly snacks to tide your family over till dinner’s ready.

Protein Bars
These nutty bars studded with dried fruit will stave off hunger pangs between lunch and dinner for only 167 calories per serving. Make a batch over the weekend so your family will have them on hand for quick and convenient after-school snacking throughout the week.

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Cold Soba Noodle Salad with Creamy Sesame Dressing — Meatless Monday

by in Recipes, August 24th, 2015

Cold Soba Noodle Salad with Creamy Sesame DressingDuring these sunny and sometimes sticky summer months, a refreshing meal can be just what you crave. And in the season where pasta and potato salad seems to be at every cookout and barbecue, it’s the perfect time to try a new chilled recipe like Food Network Kitchen’s Cold Soba Noodle Salad with Creamy Sesame Dressing (pictured above).

The secret to this dish is toasting the sesame seeds to deepen their natural nutty flavor. With just 4 to 5 minutes in a saute pan, these tiny seeds toast up quickly and are transformed with robust flavor. Food Network Kitchen purees the seeds in a blender with chile-garlic sauce, lemon and oil for a no-fuss creamy dressing with a subtle tang. Once the dressing is ready, drizzle it over spaghetti-like buckwheat soba noodles, which share a natural nuttiness with the sesame seeds. Lastly, top the noodles with a variety of fresh veggies. You’ll get a slight sweetness and bright color from the corn, plus a heartiness from the creamy avocado. Add in cucumber for that crisp and refreshing crunch that makes this meal a delicious summer go-to.

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9 Campfire-Friendly Foods to Try for Labor Day

by in Holidays, Recipes, August 24th, 2015

There’s something about cooking over a campfire that captures summer’s spirit. Maybe it’s that pleasant charcoal flavor, the meal cooked entirely outside, or the inherent bonding that sitting in a cozy and fire-lit circle fosters — or a beautiful combination of all these elements. It’s the perfect way to cap off summer and a favorite Labor Day weekend activity. Try these recipes over your campfire, from dinner to dessert — and make more than just s’mores.

Camping Sandwiches (pictured above)
These sandwiches get grill rings from special sandwich presses, but you can use a foil-wrapped brick to weigh the sandwiches down instead. Guy Fieri suggests options from chili to berry cream cheese, but feel free to invent your own pairings. Keep your ingredients at room-temperature to minimize melting time.

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50 Easy and Irresistible Bar Cookies from Food Network Magazine

by in Food Network Magazine, Recipes, August 23rd, 2015

cookie barsCookie bars are the best way to bake for a crowd. Instead of taking time to scoop evenly sized balls of dough, turn your favorite cookies into one-pan treats. They’ll cook evenly and look fabulous. In just about an hour (or less) and with minimal cleanup, you’ll have a delicious portable dessert to feed a party.

Whether you’re a cookie monster, you prefer cheesecake or you eat gluten-free, there’s a cookie bar recipe for you. Find it in Food Network Magazine’s 50 Bar Cookies from the September issue. Brownies and blondies are included, as are equally irresistible no-bake options when it’s too hot to turn on the oven. Read on to discover favorite batches from the Food Network Magazine recipe developers, plus a bonus recipe.

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Must-Pack Travel Snacks for Kids

by in Family, Recipes, August 22nd, 2015


Whether you’re hopping on a plane or have a long road trip ahead, snacks are a key factor in successful travel with kids. Before you head off for that end-of-summer family vacation, make sure to check some of these kid-approved portable snacks off your packing list. Tired, hungry traveling parents should certainly partake of these goodies, too.

Gluten-Free Cheesy Crackers
These crunchy, cheesy bite-size crackers are easy enough for kids to make themselves. Let them measure ingredients, cut out the crackers in fun shapes, and sprinkle on toppings like sesame and poppy seeds. Then pack the crackers up for happy munching in transit.

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3 Ways to Flavor-Bomb Your Ice Cream

by in Recipes, Shows, August 22nd, 2015

GZ's Family-Style Chocolate Mint SundaeIt’s summertime and it’s sticky-humid-oh-so hot outside, so there’s no question what one ingredient is on your must-have list for the grocery store: ice cream. While there’s indeed nothing wrong with digging out a scoop from the carton — or eating straight from the carton — you can surely dress up the everyday varieties to turn them into all-new treats. On this morning’s all-new episode of The Kitchen, the co-hosts shared three easy ways to turn out extra-special chilly desserts using just your favorite flavors of ice cream, which you likely already have on hand, plus a few extra add-ins.

GZ’s Family-Style Chocolate Mint Sundae features a beloved taste combo: chocolate and peppermint. For a minty-fresh bite, Geoffrey Zakarian mixes just a bit of peppermint extract into melted chocolate, then pours it over rich vanilla ice cream before piling on the decadent toppings: brownie chunks (opt for store-bought to save time), plus sweet marinated cherries, fluffy whipped cream and crushed peppermint sticks. Since Geoffrey serves up a whopping 12 scoops of ice cream, this indulgent platter is big enough to satisfy even the most-demanding sweet tooths in your family.

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