by Allison Milam in How-to, Recipes, March 22nd, 2015
by Ricky Smith in Recipes, March 21st, 2015
Don’t think you’re getting out of this one. Even if it doesn’t feel like it in your neck of the woods, spring is officially here, and that means it’s time for some old-fashioned spring cleaning. Before we even get into deep-cleaning the floors, the shower or — dare we say — that closet of yours, you should be getting your kitchen ready for the season ahead. Tackle your fridge, pantry and freezer head-on by addressing common bought-and-forgotten foods. Instead of straight-up tossing them, put these ingredients to use in fam-favorite recipes (if they haven’t gone past their expiration dates).
1. For the bottle of chocolate syrup you bought that one night you were craving chocolate milk
Let’s take a wild guess: The big brown bottle has been sitting in your fridge door for months, heavy as ever, with no chance of being used any time soon. Think of Ina Garten’s Chocolate Ganache Cupcakes (pictured above) as a delicious way to fix that. It calls for 16 ounces of chocolate syrup, meaning you’ll likely use the whole bottle up by making her decadently chocolatey, coffee-spiked recipe.
by Maria Russo in Recipes, March 21st, 2015
After a long day (or night), few things will bring you as much joy as a big plate of crispy french fries. And while it’s easy to stop at the nearest fast-food joint, there are so many flavor-packed versions you can make in your own kitchen. Why settle for the drive-thru stuff if you can whip up your own? Think thin fries smothered with chicken and cheese, and crinkle-cuts piled high with spicy poblanos. Whatever your vice, you’re bound to find something to curb your cravings in this list of the best fry creations.
Chicken and Cheese Poutine (pictured above)
There’s something about deep-fried potatoes covered in cheese that makes all of life’s problems seem to melt away. When you add chicken and gravy — game over. This sinful treat from Food Network Magazine is ready in 30 minutes, but it probably won’t be on the table for too long. With Worcestershire sauce, peas, paprika and scallions, no flavor gets left behind.
by Jennifer Perillo in Recipes, March 20th, 2015
Milk in a can? You better believe it. If you don’t already have sweetened condensed milk in your pantry cupboard, it’s time to hit the grocery store, because this thick, creamy liquid is chock-full of sweetness in the best way possible and quickly turns everyday desserts into over-the-top treats with little effort. Add it to fillings, batters, bars and shakes for next-level richness and a moist finished product every time. On this morning’s all-new episode of The Kitchen, the co-hosts showed off three of their all-time favorite ways to put this culinary miracle worker in a can to good use, including s’mores-inspired truffles made with only a handful of ingredients. Read on below for top recipes from Sunny Anderson, Geoffrey Zakarian and Katie Lee.
Frozen Lemon Cream Pie:
When it comes to pie crust, it doesn’t get simpler than a buttery graham cracker base. Just press the golden mixture into the pan, then bake it for only a few minutes. For her flavorful filling, Katie opts for a bright, refreshing combination of fresh lemon juice and sweetened condensed milk. Once the pie is frozen, she finishes the dessert with fluffy whipped cream for a crowd-pleasing presentation.
by Food Network Kitchen in Recipes, Shows, March 20th, 2015
If you love home cooking but think you don’t have time for it on busy weeknights, guess again. The solution is simpler than you think: your supermarket’s frozen food aisle.
Veggies: Most vegetables are quickly blanched (plunged into boiling water, then immersed in cold water to stop the cooking process) before being frozen. The reason for this step is to stop the enzymes from breaking down, which results in loss of flavor, color and texture. So those bags of frozen veggies are comparable to their fresh counterparts, and in some cases, they’re a better choice if the vegetable you’re craving isn’t in season.
Pizza Dough: This is another staple in my house. You can stock up on your favorite brand from the supermarket, or make a few batches and store it in zip-top bags. All it needs is a little advance planning to thaw in the fridge overnight, and you’re ready for a quick weeknight meal. These doughnuts from Giada De Laurentiis, while not quite dinner, are on my to-make list too.
by Allison Milam in Recipes, March 19th, 2015
If you’re like some of us in Food Network Kitchen, then competition shows make your heart race right along with the contestants! That was the case this past Sunday, during the third episode of All-Star Academy, when Alex Guarnaschelli’s and Bobby Flay’s teams went head-to-head in a sweet-turns-savory cook-off. Who else wanted to hide behind a couch cushion when Ted Allen revealed the elimination challenge was cooking with marshmallows in a savory dish? Read more
by Maria Russo in Recipes, March 18th, 2015
A pan of freshly baked brownies can do a lot of things. It can round out a bake sale, satiate a soccer team or finish off a dinner party just right. It can ease a breakup, make a movie night complete or work as the base for a crazy-good ice cream sundae. But, in the end, a good brownie doesn’t need anything to be the best dessert ever; it can shine without a glass of milk whether it’s cut from the corner or the gooey center of the pan. In the spirit of brownie obsession, run down the line of the top 10 ways you can make your next batch disappear from the pan.
1. Go for store-bought cake mix — and then go absolutely crazy.
Ree Drummond’s Knock-You-Naked Brownies (pictured above) may start with a box of German chocolate cake mix, but you DIY-or-bust folks would be silly to let that stop you. With evaporated milk and caramel candies, Ree makes a decadent caramel sauce to drizzle over her first layer of batter, which she also tops with chocolate chips.
by Emily Lee in Recipes, March 17th, 2015
Sure, cakes without frostings exist, but it’s that sweet, fluffy topping that takes the everyday dessert to the next indulgent level. If fondant is the fanciest option and glaze is the most-basic, buttercream is in the sweet spot of the frosting world: a go-to, multipurpose smear that’s ideal atop any treat and easy to prepare with ingredients you already have on hand.
There are just two key elements to a buttercream: butter and sugar. Beyond that, you can dress up the mixture with vanilla extract, chopped chocolate or your favorite colors for special occasions. Read on below to get Food Network’s recipes for the best-ever buttercreams — both chocolate and vanilla — and learn how to recreate top bakery tastes in your own kitchen.
by Lygeia Grace in Recipes, Shows, March 17th, 2015
Move over, meat. There’s a new star player in the kitchen, and I’m not talking about leafy greens. Recently, firmer cheeses — such as halloumi, Indian paneer and Finnish bread cheese (leipäjuusto) — have been getting a lot of attention in the culinary world. And it’s for good reason: Magically, they keep their shape when heated. Their high melting points and low acid content make them perfect for grilling and frying, which gives them that oh-so-desirable crispy brown crust (like in Michael Symon’s Watermelon and Halloumi, pictured above). These melt-and-flow-resistant cheeses also star as a meal’s main ingredient more readily than their silky counterparts. Here are a few ways to experiment with these cheeses at home.
by Maria Russo in Recipes, March 16th, 2015
Things got off to a sticky start in Episode 3 of All-Star Academy when Mimi attempted her first caramel sauce and Chef Curtis nearly lost his cool. “Pull it off the heat right now! Now!” he bellowed to the home cook from the sidelines. But it was too late. “It’s burnt,” he declared. “Take that caramel sauce [away]. I don’t want to see it.” Fortunately, Mimi was able to shift gears and come up with a whipped cream for her apple crumble that judge Elizabeth Falkner later deemed “awesome.” You might not be so lucky — or have the ingredients for a different topping on hand. To create smooth, buttery caramel the first time around, try the following tips.
1. Gather your ingredients before you start cooking: Caramel can go from silky and sweet to burnt and acrid in less than a minute. With your mix-in ingredients (cream, butter or water) prepped and measured, you can add them at just the right moment to stop the cooking.
Macaroni and cheese isn’t exactly begging to be transforming; the classic version, with its sharp cheddar bite and golden-brown topping, is, of course, one of the best comfort foods ever. But that doesn’t mean it can’t be dressed up to become an even more wow-worthy version of itself. Enter: Creamy Jalapeno Popper Macaroni and Cheese.
The gooey richness and subtle spice you love in jalapeno poppers is baked into Food Network Kitchen’s indulgent mac and cheese (pictured above), a big-batch casserole that’s impressive enough to make for guests yet easy to prepare in less than an hour. In addition to tender sauteed fresh jalapenos, pickled jalapenos are mixed into the smooth cheddar-Gruyère cheese sauce for especially bold flavor — but don’t let the fear of too much heat scare you. The chefs in our Food Network Kitchen explain that the result is simply “pleasantly spicy.” Before baking, blanket the dish with buttery panko and fresh jalapeno slices to guarantee a crispy, crunchy topping.