by Virginia Willis in Recipes, May 9th, 2014
by Marisa McClellan in Recipes, May 9th, 2014
While working on my first cookbook, I got into a squabble with my editor over a recipe title. I had created a grits casserole recipe called “Funeral Grits,” and my Harvard-educated, California-residing editor was appalled. She said no one would want to cook something associated with a funeral. I countered her argument, noting that a bowl of grits after a funeral would evoke comfort, not sorrow.
Who wouldn’t want a bowl of creamy, comforting grits when feeling sad? Comfort food means safety, satisfaction and simplicity. Grits are easy to prepare, can be a main meal or a side dish, will hold for hours in a low oven and reheat wonderfully as leftovers, even in the microwave. I’m suggesting this Grits Casserole for Mother’s Day breakfast or brunch. It’s easy enough that Dad can help the kids make it the day before or that morning. And, worst-case scenario, if the lady of the house has to cook her own Mother’s Day Grits Casserole, it can be made ahead by her too! Read more
by Allison Milam in Recipes, May 8th, 2014
Mother’s Day is always a touch bittersweet for me because I live a country away from my own mom. I moved to Philadelphia from Portland, Ore., in my early 20s, intending to stay just a couple of years. Instead I made friends, went to grad school and eventually met my husband. As much as I miss the West Coast, Philly has become home.
So these days I celebrate Mother’s Day by packing up a box of goodies, shipping it to my mom and scheduling a Sunday morning Skype date so I can “be” there while she opens it up.
The distance doesn’t stop me from planning an imaginary Mother’s Day meal. (Other people play fantasy sports. I fantasy meal plan.) To start, I’d put out some softened chevre, a few baguette rounds and a jar of rhubarb chutney. The main event would be a roast chicken with lemon, and with it I’d serve Ina Garten’s White Bean and Arugula Salad, good crusty bread from a local bakery and some broiled asparagus.
by Joseph Erdos in Recipes, Shows, May 7th, 2014
On a lazy weekend morning, whether you set an alarm or not, what better way to wake up than with melted cheese stringing from a pan to your plate? FN Dish is down for cheesy dishes all day long, but some of our favorite cheesy sides are a match made in heaven for eggs, sausage, toast and more. Especially with these recipes on your plate, you can bet a weekend brunch featuring cheesy sides is in the works.
Peeling and shredding potatoes can be a process, especially when you wake up hungry. Buy frozen hash brown potatoes — pre-peeled and shredded — to satisfy a last-minute potato craving. Easy Cheesy Potato and Sharp Cheddar Hash is so crispy and good that you won’t need ketchup.
This Southern staple is made that much better when a cheesy trinity is involved: Food Network Magazine’s Bruleed Cheese Grits are rich with a blend of cheddar, Gruyere and gouda. Placing the grits in the broiler at the very end leaves the cheesy top nice and bubbly.
by Sara Levine in Holidays, Recipes, May 7th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient spiral ham. But instead of using the ham in the most-conventional way, say baking it or even cubing it, this recipe takes it to the Chopped-like extreme: The ham gets pulsed in the food processor, basically deviling it and turning it into a creamy pate that is sauteed and combined with beaten eggs to make this Deviled Ham Frittata with Jalapeno and Scallion Relish. A layer of sharp cheddar is sprinkled on top before the skillet goes into the oven. This dish is ideal for a spring brunch with family and friends — and you’ll have everyone guessing as to the secret ingredient that makes it so flavorful.
by Maria Russo in Recipes, May 6th, 2014
In anticipation of Mother’s Day, we asked staffers in Food Network Kitchen to share favorite recipes from their mothers (and grandmothers, too). Their personal picks ranged from classic Chocolate Pudding and creamy Cheesecake to bright Vietnamese Chicken Salad and hearty Pasta e Fagioli, all of which prompted us to clean our plates and politely ask for more during tastings in the test kitchen. One thing’s for sure: These moms raised some amazing cooks. Share one of their recipes with your mom this Mother’s Day, or get inspired by the staffers’ stories and treat her to a favorite dish from your own childhood.
Mom’s Chocolate Pudding
This pudding, made with a mix of cocoa powder and semisweet chocolate, was a favorite childhood treat of Food Network test kitchen manager Claudia Sidoti, who says the dessert “makes me remember my mom and all the fun and nostalgia of my childhood in the 1960s and ’70s.”
by Maria Russo in Holidays, Recipes, May 5th, 2014
Endlessly versatile and guaranteed to please even the pickiest eaters, chicken is a family-friendly staple. It’s a blank canvas that absorbs flavor quickly and easily, and it pairs well with myriad ingredients, especially the Italian-inspired tastes of tomato sauce and creamy mozzarella cheese, which, when combined, create classic chicken Parmesan. While you may be used to indulging in this hearty dish at local restaurants, it’s surely possible to replicate it in your own kitchen; the secret lies in the steps. Once your sauce is ready and the chicken golden brown and crispy, finish it with tomatoes and add a layer of cheese for over-the-top decadence. Check out Food Network’s best-five recipes for chicken Parmesan below to find top-rated takes on this timeless dinner from Bobby, Giada, Tyler and more chefs.
5. Chicken Parmesan — This better-for-you recipe uses lean boneless, skinless chicken breasts and whole-wheat breadcrumbs to achieve lighter results, but it maintains a traditional flavor thanks to the addition of tried-and-true marinara sauce and a duo of cheeses.
4. Skillet Chicken Parmesan — Save time — and effort when cleaning up — in the kitchen by preparing both the juicy chicken and garlic-laced tomato sauce in a single pan, then finish them under the broiler to melt the cheesy topping.
by Amanda Rettke in Recipes, May 3rd, 2014
While Mexican-inspired meals, like tacos, quesadillas and tortilla soup, may be in frequent dinner rotation in your home, there’s perhaps no better day of the year to cook them up than today, Cinco de Mayo. Celebrate the event with an impromptu fiesta complete with an inspired spread featuring rich refried beans, Rachael’s fresh guacamole and Alton’s tres leches cake for dessert. As a main course, skip such meaty dishes as fajitas and burritos and instead focus on chiles rellenos; showcasing peppers and cheese, these over-the-top indulgences are often naturally vegetarian.
Food Network Kitchen’s top-rated Chiles Rellenos (pictured above) is a fan-favorite recipe packed with the bold flavors of poblano peppers and tomato sauce spiced with a serrano chile. After charring the poblanos, stuff them with Mexican string cheese and dunk them in flour and a cumin beer batter to create the light coating ideal for deep-frying. The key to making these chiles lies in the stuffing process; after filling them with cheese, it’s important to seal the openings shut with a toothpick so the cheese doesn’t seep out into the oil. Serve these crispy, golden-brown beauties atop the smooth tomato sauce for an impressive plate worthy of Cinco de Mayo.
by Virginia Willis in Recipes, May 2nd, 2014
Brownies: Whether cakey or fudgy, milk or dark chocolate (or blondies), they’re a treat even the pickiest of eaters can get behind. The next time you whip up a batch, think outside the box. Use your favorite brownie recipe (or try one of Food Network‘s) and check out these five ways to keep brownies the main event at the dessert table.
by Marisa McClellan in Holidays, Recipes, May 2nd, 2014
Perhaps the most-famous shortcake dessert is strawberry shortcake. Depending on where you are in the United States, shortcakes can either be sponge cakes or sweet biscuits. These shortcakes are split and the bottoms are covered with a layer of strawberries and whipped cream. They are divine down-home comfort.
What’s the secret to a light, tender shortcake? This is where down-home comfort meets food science. Wheat flour contains two proteins, glutenin and gliadin. When you combine flour with water, the proteins create a strong and elastic sheet called gluten. Flours vary in their protein levels, which affects the texture of baked goods. Gluten gives structure to yeast breads but is not recommended for tender sponge cakes, biscuits and quick breads. All-purpose flour milled in the South is from soft red winter wheat, which has less gluten-forming protein. It is typically bleached, which makes it whiter, but this does not affect the protein. My family has always used White Lily flour, a staple across the South; another dependable Southern brand is Martha White.
We have friends who host an annual Cinco de Mayo party. Because of my book tour schedule, we’re not going to be able to make the hour plus drive out for the festivities this year. I’m sad to miss the chance to catch up with them and to dig in to the exceptionally good spread of food they always cook up.
Since we’re missing out on carne asada and the largest bowl of guacamole I’ve ever seen, I’ve been plotting a substitute meal. It won’t be as festive and community-oriented as our gathering of friends, but it will calm the worst of the Tex Mex cravings.
As my starting place, I’m using Ree Drummond’s recipe for Brisket Tostadas. She has you marinate and then braise a large hunk of brisket until it’s tender and shred-able. Once the meat is ready, layer it on toasted corn tortillas with cheese, black beans, salsa and cubed avocado. Perfect for a Cinco de Mayo celebration and your very next Weekender.