For a long time, the serrated grapefruit spoon was the blocker between my love of grapefruit and the amount of times I actually indulged in the citrus fruit. The grapefruit spoon always seemed inefficient and often incapable of getting all of the meat out; a knife was usually involved as a back-up plan. So it was almost a miracle when I discovered that I needn’t use a grapefruit spoon to get my fix: Segmenting took half the time and resulted in almost the whole fruit on my plate.
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We’re finally in the early days of strawberry season, which means it’s time to ditch those firm, dry, white-centered berries we know from winter and welcome in their place spring’s juicy, ruby-red beauties. While desserts like shortcakes, cheesecake and cupcakes are tried-and-true ways to put these sweet bites to work, savory favorites, too, are ideal for letting strawberries shine. If you’ve never before worked with strawberries in a non-dessert, try starting with a salad; you’ll be able to balance the fruit’s natural sugars with tangy, acidic flavors in the dressing and peppery greens, which means you won’t end up eating a too-sweet dish. Check out Food Network’s best-five strawberry salads below, each an easy-to-make pick that’s ready to eat in 25 minutes or fewer.
5. Strawberry and Mozzarella Salad — Think of this healthy 15-minute dish as a berry-focused take on a caprese. In place of traditional tomatoes there are bright strawberries instead, which pair well with the fragrant basil.
4. Green Salad with Strawberry Balsamic Vinaigrette — It takes just a few everyday ingredients and only five quick minutes to make Rachael Ray’s simple salad. The secret to guaranteeing bold strawberry flavor in her recipe is the strawberry jam featured in her dressing, plus a whole pint of the fresh fruit.
Baby, it’s spring outside! The temp is climbing, birds are chirping and bundles of in-season asparagus, artichokes and more are starting to line the supermarkets. But one of the most-captivating elements of this vibrant season is, unarguably, the moment when those first flowers begin to bloom. If you can’t wait to bear witness to spring’s bloom, or if you don’t have the resources to build your own bright and sunshiny garden, these floral-minded recipes might just be enough to brighten up your kitchen.
You might be accustomed to digging ice cream right out of a cardboard pint, but Ree Drummond’s Ice Cream Flowerpot Desserts (pictured above) bring the ice-cold treat to bright, blossoming heights. Before you start filling up clay flowerpots with real-life flowers, clean them and load ‘em up with slices of pound cake and scoops of ice cream. Cover the tops with crushed chocolate cookies to get the look of dirt before you go full-on spring with chewy gummy worms and fresh-cut flowers.
Along with (slightly) warmer weather and longer days, the spring season brings with it an abundance of fresh fruits and vegetables. From ruby-red rhubarb and a plethora of pea varieties to vibrant stalks of asparagus, there’s no shortage of produce ripe for the picking this time of year, and surely there’s a myriad of ways to put it to work in your favorite dishes. When it comes to asparagus, simply roasting the veggie is a tried-and-true method — and for good reasons; it’s a quick fix and family-friendly — but when you want to dress up these simple stalks, try pairing them with fresh lemon and herbs in a buttery tart.
Food Network Kitchen’s recipe for a Spring Asparagus Tart (pictured above) takes advantage of store-bought puff pastry to turn out this golden-brown, satisfying tart in less than an hour. While the buttery pastry provides a satisfying base with a chewy, crispy bite, the lemony spread of mascarpone mixed with chives and tarragon offers a rich, creamy bed for the asparagus. Follow Food Network Kitchen’s lead and artfully arrange the asparagus stalks in opposite directions for a stunning presentation, then round out the meal with fresh greens for big-bash events and low-key gatherings alike.
As you help the kids with their homework, unload grocery bags and (attempt to) catch up with your spouse on the details of the day, it seems like there’s hardly any time to prepare just one component of a dish, let alone all of the elements needed for a complete meal. That’s where Sunny Anderson’s “one-pan plan” comes in. On this morning’s all-new episode of The Kitchen, she introduced a fuss-free recipe that allows you to make all of the key parts of dinner — a protein, a starch and vegetables — in a single pan, which surely saves time and stress in the kitchen.
The secret to Sunny’s strategy is working in batches. For her Easy Braised Tomato Chicken and Spinach with Fettuccine (pictured above), she starts by browning chicken thighs so they turn out moist and juicy, then she builds flavor in the sauce with charred cherry tomatoes, salty olives and a pinch of red pepper flakes. Sunny skips dirtying a separate pan by cooking the fresh fettuccine, which naturally cooks more quickly than dried noodles, with the spinach right in the liquid of the sauce — guaranteeing this dinner can be on the table in only one hour. For an extra punch of flavor, she serves the dish with a squeeze of lemon for welcome freshness.
Face it: When you’re busy hunting down eggs, opening up your Easter basket and dyeing eggs, who has time to throw together a massive spread? After you pin down your master plan for your Easter ham or rack of lamb, feast your eyes on extra-easy side dishes that won’t consume your Easter Sunday.
Tossing high-impact ingredients like seasoned barley, lemon-marinated mushrooms and roasted asparagus together brings on a multi-textured, elegant Mushroom, Barley and Roasted Asparagus Salad (pictured above) with only 20 minutes of active prep. Plus, while you leave the asparagus to roast in the oven, you’re free to get to work on your other dishes.
Sorry, Francophiles, but in the macaron vs. macaroon debate, I must admit that I prefer the two-O variety. We’re talking the dense coconut kind that will be served at Passover Seders across the country this Friday night. The delicate, jewel-boxed French sandwich cookies (one O) are pretty and all, but for me, the rugged, toasty coconut ones are the stuff of nostalgia. Inexplicably, my grandmother, who was an excellent baker, used to serve the bite-sized macaroons that came in Manischewitz cans. Who knows how many years they’d been in her pantry, but I loved them.
Today, there are few cookies I love more than a well-made macaroon, so it’s just a plus that they’re a Passover-friendly dessert. I devoured an amazing one recently at RareSweets, a charming bakery that opened in Washington, D.C., last fall. Caramelized and crunchy on the outside, moist and chewy within and not too sweet, it was exactly what I want in a macaroon, or any cookie, for that matter. Lucky for us, the bakery’s pastry chef and owner, Meredith Tomason, shared the recipe with FN Dish. She incorporates many family recipes into her menu, and says this one was a staple at various holidays throughout the years.
Here at FoodNetwork.com, we staffers don’t have to look far to find dozens of tempting recipes for the upcoming spring holidays, Easter and Passover. But we also get how hard it can be to narrow down the many options and decide what to serve at your own holiday table or bring to a friend or relative’s. So much pressure, especially when you’re the “food person” in the family! To help, here are personal Easter and Passover picks from our staff – the recipes we’re most excited about making and eating this weekend. They may just inspire you to start a new family tradition.
Our knees were knocking during the latest episode of All-Star Academy when the remaining contestants served up their alphabet-themed dishes — there needed to be four ingredients beginning with the letters S, T, A and Y in each dish — to judge and restaurateur Donatella Arpaia. We were sad to see Angela, one of Bobby Flay’s mentees, go after she was docked major points for a messy fried egg (Y was for “yolk” in her dish). Even if you have all the time in the world, the simplest of dishes takes practice and technique. Follow Food Network Kitchen’s step-by-step how-to for the perfect fried, sunny-side-up egg.
At its core chicken piccata is a simple, satisfying dinner of tender chicken breasts and a bold, lemony sauce with capers. But when your favorite Food Network chefs are involved, of course, this humble Italian classic is taken to the next level. From white wine- and cream-spiked sauces to pasta tosses and salads on the side, read on below to find out how five of your all-time favorite stars — Ina Garten, Rachael Ray, Trisha Yearwood, The Pioneer Woman and Giada De Laurentiis — put their signature spins on this tried-and-true meal.
5. Ina’s Chicken Piccata — To make sure her chicken boasts over-the-top taste and crispy texture, Ina coats the meat in seasoned breadcrumbs before beginning a two-part cooking process: a few minutes on the stove, then a final bake in the oven. Just a splash of white wine offers bold flavor to her silky sauce.
4. Rachael’s Chicken Piccata Pasta Toss — Instead of opting for full-size chicken breasts in this 30-minute meal, Rachael chops tenders into bite-size pieces before mixing them with penne and a piccata-style lemon sauce for an all-in-one dinner.