by Foodlets in Holidays, Recipes, April 8th, 2017
by Julie Hines in Holidays, Recipes, April 7th, 2017
Easter is just over a week away, which means that you may be finding yourself with a few dozen boiled eggs on hand — colored or otherwise. Put them to work in these recipes below. You could end up sprinkling, slicing and serving eggs all week long, with delicious results every time.
Boiled Eggs & Avocado Toast (pictured above)
Just smash up an avocado and layer slices of eggs for an instant breakfast any day of the week.
by Sara Levine in Holidays, Recipes, April 6th, 2017
If you think that an Easter dessert has to be elaborate and time consuming, think again! We’ve rounded up seven super easy dessert ideas that you can make with what’s already on hand: think store-bought doughnuts-turned bunny butts, jelly beans and chocolate chips that transform macaroons into baby chicks and chocolate coated pretzels turn into sweet candy egg nests.
The best part about these treats? They’re doable at almost any age, so making Easter desserts can be a family project. Skip an extra trip to the grocery store with these festive sweets for Easter.
Lemon Macaroon Chicks (pictured at top)
These sweet little chickadees will brighten up any Easter dessert table. Make the chicks with coconut flakes, store-bought lemon curd and egg whites, then decorate with orange jelly beans for the beaks and mini chocolate chips for the eyes.
by Colleen Park in Recipes, April 6th, 2017
If you’re keeping kosher for Passover, the fun doesn’t end after you’ve stuffed yourself with matzo ball soup and brisket at Seder dinner. You’ve got to get creative to come up with eight days’ worth of meals free of chametz – “leavened” foods like bread, pasta and grains that are forbidden on Passover. Fortunately, you’ve likely stocked up on matzo, so put it to good use in these outside-the-box, super-easy ideas that will get you through the week.
Even if you’re not observing, these are great ways to use that box of matzo you picked up at the grocery store. Otherwise, you might finish it all simply slathered with butter – that’s also delicious, and we won’t judge. Read more
by Emily Lee in Recipes, April 5th, 2017
Though April might have a few gray days and spring showers in store for us, it’s well worth it for all the green goods we get to enjoy at the farmer’s market and on our plates. And one of the best ways to showcase the herbs and vegetables of the season is also the simplest: a salad. Here are 6 side salads to enjoy this spring.
Avocado-Herb Salad with Goat Cheese
Tiffani Thiessen’s dish features avocados, cherry tomatoes, cucumber, parsley and chives for a refreshing medley of flavors and textures. In place of a dressing, the salad is lightly tossed in olive oil, salt and lemon juice, and topped with goat cheese.
by Foodlets in In Season, Recipes, April 5th, 2017
Revered by her fans as their one-stop source for all things meaty and cheesy, The Pioneer Woman‘s simple approach to wholesome, family-style cooking has secured her place as one of the heavy hitters in Food Network’s arsenal of most-saved recipes. If you haven’t already, be sure to bookmark Ree’s 5-star Perfect Pot Roast and Twice-Baked Potatoes for next year’s frigid winter nights — and in the meantime, you can move her collection of celebratory spring recipes to the top of your must-cook-now list.
Though big-batch comfort food is her specialty, Ree applies her casual, home-style cooking methods to vibrant spring produce, too. From eggy frittatas studded with chopped asparagus to fluffy golden cake layered with fresh strawberries, here are a few of her best dishes to try this season.
You can feed a party of 8 with Ree’s vibrant primavera — a medley of spring vegetables tossed with al dente fettuccine and a garlicky Parmesan sauce.
by Emily Lee in Recipes, March 30th, 2017
Spring is here! (And, bonus, it’s almost starting to actually feel like it outside.) With tons of fresh produce finally appearing on the scene — asparagus, peas, rhubarb and more fresh picks — there’s a lot of flavorful, colorful eats up for grabs at the market these days. Don’t let the season pass without taking full advantage of what’s available. The tried-and-true recipes below are the best way to enjoy the flavors of the season without getting fussy or overly complicated — just fresh food that will leave you wanting more.
Marmalade-Glazed Carrots with Candied Pecans (pictured above)
Not only do these rainbow carrots deliver a pop of color on the plate, but they’re dressed with a sweet orange glaze and finished with crunchy nuts, which guarantees bold taste and texture.
by Lauren Piro in Entertaining, Recipes, View All Posts, March 29th, 2017
After a long produce slump, vibrant spring vegetables are finally back at the marketplace. The one seasonal gem we’re most-eager to cook with? It’s not trendy and elusive ramps — and it’s not pop culture’s darling avocados either. Yes, that’s right: We are giving peas a chance. (You knew that was coming.)
But seriously, guys. Tender and earthy with a subtle hint of sweetness (especially when softened in butter), this versatile veg is one of our favorites for a reason: It makes an A+ companion to any and all varieties of pasta. And in most cases, if you can’t get your hands on fresh peas, using frozen is perfectly fine.
From long and luxurious fettuccine to petite and plump orzo, here are a few of our favorite pasta-and-pea pairings to try out this spring.
Pasta, Pesto and Peas (pictured at top)
Ina Garten fortifies humble basil pesto with the addition of spring peas and a little bit of spinach, too, when creating this beautiful yet simple pasta dinner.
by Foodlets in Recipes, March 28th, 2017
Even if your team got knocked out in round two or your bracket is totally busted (isn’t everyone’s this year?), tuning in for the last of college basketball’s March Madness typically rewards with suspenseful, fun games to watch with a group. Plus, a last-minute party is a great excuse to bust out those hearty, cheesy recipes one last time before the warm weather truly hits across the country. These dishes are satisfying to munch on and easy to eat when you’re squished on the couch with your friends.
Game Day Chili (above)
A big pot of chili is a no-brainer for a crowd. Serve Sunny Anderson’s turkey-and-chorizo-filled recipe in mugs so guests can pile on toppings and enjoy dinner wherever they can find a spot.
by Rachel Trujillo in Food Network Chef, In Season, Recipes, March 27th, 2017
There’s something so satisfying about serving a warm casserole for dinner, especially when it covers all the bases by combining a protein, grain and vegetable. But there’s more to love about the casseroles we’re talking about today: You can almost always prep them ahead of time or double them up as you go. Make one for now, and save the other in the freezer for later or for a friend.
Chicken, Sausage, Pepper and Onion Pasta Fake-Bake (pictured above)
Not every casserole requires hours of time in the oven. Rachael Ray saves time by cooking the pasta, sausage and veggies separately, then popping the whole casserole under the broiler for a few minutes at the end.
While Italian comfort food seems to fit the winter bill, Giada De Laurentiis proves that there are some fresher takes that are prefect for our transition into spring. By incorporating seasonal produce like artichokes, asparagus and strawberries — and balancing them out with hearty ingredients like ciabatta bread, mascarpone and bowtie pasta — she bridges the winter-spring gap seamlessly.
Pancetta-Wrapped Pork Roast
In place of the usual ham, try introducing a pork roast to your Easter dinner menu this year. This one is blanketed with crispy pancetta, which means it’s certainly not lacking for flavor.