by Lauren Piro in Holidays, Recipes, March 16th, 2016
by Sofia Lyons in Recipes, March 15th, 2016
Repeat after us: “Just because food could be dyed green doesn’t mean it should be.” And while we’ll gladly take a slice of a bright green cake once a year, we can’t help but feel that St. Paddy’s Day is the perfect reason to celebrate all those delicious dishes that are already green. This list is a mere smattering of our faves.
Green Smoothie Bowl (above)
Because we all know that holiday celebrations didn’t really happen unless you Instagram them — and this bright green breakfast bowl is totally ready for its close-up.
by Amanda Rettke in Holidays, Recipes, March 15th, 2016
Ground turkey can be a welcome alternative to red meat. Lean ground turkey is often used in healthy meals, and any selection of this protein can provide a great base for strong flavors in a dish. Try using ground turkey in a traditionally beef-centric dish like shepherd’s pie, or make turkey the star in a stir-fry or wrap. For more recipe inspiration, read on to discover our favorite ground turkey dishes.
Spicy Turkey Meatballs and Spaghetti (pictured above)
Ina Garten uses three different proteins for her meatballs: ground turkey, prosciutto and sweet Italian pork. Worried that homemade spaghetti and meatballs is too time-intensive? Don’t be. Ina uses jarred marinara sauce to cut back on prep time.
by Foodlets in Recipes, March 14th, 2016
One of the most-colorful symbols of St. Patrick’s Day is the pot of gold at the end of the rainbow. I set out to make a cake that incorporated a little of both: the bright, bold colors of the rainbow as well as the mysterious gold at the end! This cake has a simple buttercream rainbow design complemented with gold sprinkles around the upper edge. But that is not where the fun ends — once you cut into the cake you will see three beautiful golden ombre layers!
by Maria Russo in Recipes, March 14th, 2016
That’s right: salads that kids will love. That kids do love. We have four small fry at my place, and believe it or not, they’re totally becoming salad converts. These recipes are the reasons why.
by Heather Ramsdell in Recipes, March 14th, 2016
Simple recipes are good, but an easy recipe that serves multiple purposes is even better, and there’s perhaps no other culinary workhorse quite like marinara sauce. From baked eggs and eggplant Parmesan to pizza and pasta, there’s no shortage of ways to put this quick-fix sauce to work.
by Katie Workman in In Season, Recipes, March 13th, 2016
Pie is finite. Pi just keeps going. That is one of the reasons it’s fun to think about: It goes on forever. When I was little kid, about 314 years ago, I would to try to imagine something going on forever. I would lie in the dark and think about the universe going on and on, but kept finding myself thinking about the end. And when that happened, I would make myself imagine that it kept going. This felt like the mental version of doing more sit-ups than you can comfortably manage. Making the pie in this video was a little like that, because it took a long time.
In Food Network Kitchen, we rolled out some pie dough and looked up the number for pi on one of our phones, and we cut out the numbers in order for what felt like forever, though it literally probably only took about 30 minutes. Then we ran out of dough. Then we put the numbers on a blueberry pie, baked it and ate it. It was pretty good! Soon there were no more slices. But, honestly, with pie you want that to happen, because finishing one pie leaves room for the next one. Happy Pi Day!
by Maria Russo in Recipes, Shows, March 12th, 2016
Like many people, I belong to a CSA (Community Supported Agriculture) program. What this means is that I get a “share” of items from a particular local farm, or group of farmers, every week, an assortment of seasonal produce (and occasionally other things, like honey or eggs). Every week is a bit of a surprise, though if you are familiar with what is in season in your area you’ll have some idea of what might be in the box.
There are lots of benefits to joining a CSA. You get to cook in tune with the seasons, you get products that are super-fresh and local, you get to support your area farms and you get inspired to try things you might not pick up in a supermarket. But with this last benefit can come a challenge: “What the $#@! do I do with this (fill in the blank)?” Even if you’re a seasoned cook, you may not have cooked with every ingredient that comes your way; or perhaps you have, but you need some new inspiration for that rutabaga/kohlrabi/chard/what have you. That’s what this column is for: to provide you with inspiration and recipes to make the most of your little farmers market in a box. Read more
by Maria Russo in Holidays, Recipes, March 11th, 2016
If you think pies are served only for dessert, with thick and syrupy sweetened-fruit fillings, think again. The co-hosts on The Kitchen introduced savory versions on this morning’s episode, just in time for Pi Day (March 14, aka 3.14). While Katie Lee’s next-level take on a chicken pot pie brings new possibilities for dinnertime decadence, Sunny Anderson’s breakfast-inspired pie reinvents the shepherd’s pie wheel. Read on below to get their recipes and see how they do it.
by Samantha Seneviratne in Recipes, March 11th, 2016
You know those seasonal mint milkshakes that are sold at a certain fast-food joint around St. Patrick’s Day? Those can be expensive and packed with ingredients you may or may not be able to pronounce. Not ideal, right? Enter your new favorite frosty March treat.
Eating in season makes a lot of sense. Vegetables and fruits taste the best and are most nutritious and affordable when you enjoy them during the season in which they are grown and harvested. During winter and early spring, when it comes to savory preparations like dinner, the choices are clear: Root vegetables, onions and garlic are plentiful in the colder months. Stew, anyone? But while the air is cold and the days are short, what should we do about dessert?
Citrus is the delicious answer. In the winter months, when fresh berries and peaches are all but a distant memory, turn your attention to lemons, limes and oranges to make your desserts shine, as they do in this bright cheesecake tart.