by Maria Russo in Recipes, January 21st, 2015
by Allison Milam in Recipes, January 21st, 2015
Game day may be about the football game first and foremost, but surely Buffalo chicken wings are a close second in importance. Sweet, spicy and saucy, the tried-and-true wings are tailgating must-haves, but the flavors of chicken and Buffalo sauce shine beyond the bone-in meat. From Ree Drummond’s entree salad and Jeff Mauro’s satisfying sub to Food Network Magazine’s decadent mac and cheese, read on below to learn all-new ways to celebrate this classic football food.
1. Fried Buffalo Wings with Blue Cheese Sauce — Food Network Magazine’s bold rendition (pictured above) of the beloved Buffalo wings is a no-fail crowd-pleaser. After a quick deep-fry, toss the golden-brown wings in a buttery hot sauce, and serve alongside a cooling blue cheese-sour cream sauce.
by Maria Russo in Recipes, January 19th, 2015
Break out the tortillas (and more unexpected ingredients) for rolled and wrapped game-day appetizers that will be met with resounding cheers. These make-ahead, bite-size riffs on game-day favorites are easy to make and even easier to eat, so you won’t be spending your game-day viewing party holed up in the kitchen.
by Maria Russo in Recipes, January 17th, 2015
Gone are the days when making lasagna was a weekend-only activity that required hours of preparation. With the help of a stove-to-oven pan, Food Network Magazine’s quick-fix Skillet Lasagna with Butternut Squash (pictured above) is a go-to dinner you can reach for on even the busiest of weeknights.
The secret to making this recipe in a hurry is taking advantage of welcome timesavers. Start with your favorite jar of marinara and a package of frozen butternut squash, and opt for no-boil noodles (flat-shaped lasagna noodles that become tender by absorbing sauce) to save yourself from cooking traditional pasta separately. Once you’ve made a creamy cheesy mixture studded with the squash, it all comes down to layering: first the sauce, then the noodles and finally the cheeses before repeating the process. Top with a final blanket of gooey mozzarella and a sprinkle of nutty Parmesan for added decadence before baking. It’s a good idea to let the skillet rest for a few minutes before serving; this will help prevent the cheeses from oozing out when you cut into the lasagna.
by Cameron Curtis in Recipes, January 17th, 2015
On this morning’s all-new episode of The Kitchen, the co-hosts kicked off their Waste Not … episode with a look at new ways to stretch your dinner dollar and take advantage of your freezer and pantry for budget-friendly fixings. While your New Year’s resolution for healthier eating in 2015 may have led you to the grocery store for seemingly necessary specialty ingredients, believe it or not, you don’t have to spend a lot to prepare lighter recipes. It all comes down to stocking your kitchen with good-to-have staples like a mix of whole grains and canned beans. Check out Food Network’s 14 Musts for a Budget Pantry, then read on below for some of Food Network’s favorite healthy dinners that won’t break the bank.
Made with only a handful of ingredients, this recipe for easy-to-prepare Penne with Roasted Tomatoes, Garlic and White Beans (pictured above) suggests roasting tomatoes and garlic until soft and sweet, and letting them shine in place of a traditional tomato sauce. For extra heft, Ellie Krieger adds cannellini beans to the pasta, plus sprinkles of fresh basil and nutty Parmesan cheese for flavor.
by Hedy Goldsmith in Recipes, January 16th, 2015
With a heartiness that’ll keep you going long past breakfast and a warmth that’ll keep you cozy on the coldest of winter mornings, oatmeal is perfect for your first meal of the day. These healthful whole-grains can be cooked on the stove, sauteed in a skillet, baked in the oven and even prepared overnight in the fridge. So no matter how you cook your oats and whichever way you serve them, this versatile grain is sure to make it into your weekly rotation.
Steel-Cut Oatmeal (pictured above)
Alton sautes steel-cut oats (or pinhead oats, as they’re referred to in England) in butter so the natural sugar in the oats will caramelize and develop a toasty taste. Keep an eye on the pan, though, so it doesn’t burn.
by Marisa McClellan in Recipes, January 15th, 2015
Why are the sweets at most airports dry, flavorless, high in fat and sugar, and oddly very appealing? Is it the cinnamon-sugar smell that drifts down the terminal corridor, reeling you in with the sweet smell of home? What about the smell of freshly baked soft pretzels or sugared nuts? Intoxicating, especially while traveling, when planning meals is sometimes too overwhelming.
Let’s talk cinnamon buns. I love my cinnamon bun recipe so much, and it’s pretty easy. I keep baked cinnamon buns in the freezer, individually wrapped and ready to go for mornings on the run. Just pop one of these bad boys in the microwave and it’s off to the airport (or work or school). You’ll be completely satisfied and never tempted again (maybe) by overly sweet airport buns. Check out this step-by-step how-to for my Bacon, Bourbon and Hazelnut Cinnamon Buns.
by Allison Milam in Recipes, January 15th, 2015
A cold front has settled down over the country and everyone is searching for ways to keep warm. Some people bundle up in many layers of down and wool. Others drink mug after mug of steaming hot tea. While I embrace both of those approaches, my favorite way to respond to days of deep freeze is to turn on the oven.
I make loaves of oatmeal bread, roast up trays of root vegetables and braise anything that I can get my hands on. In the last two weeks, I’ve tucked a whole chicken into a bed of sauteed leeks and white wine. I’ve made my grandmother’s famous onion and turkey legs (served over brown rice to soak up the juices). And I pulled my favorite orange Dutch oven off the shelf to make Jeff Mauro’s Braised Short Ribs.
by Allison Milam in Recipes, January 14th, 2015
When we talk out-of-the box pizza, we’re not about to lay down newfangled topping ideas or totally avant-garde ways to make the perfectly crispy crust. In fact, we’re scrapping the current way you take your pizza altogether. Instead of devouring it by the slice day in and day out, get your fix in alternative ways. These riffs on our favorite pie pack all of that pizza flavor in a different kind of package:
1. When you’re watching the big game or having a gathering with friends, dip is the name of the game. Ultra-cheesy Supreme Pizza Dip (pictured above) has the works, with pepperoni, onions, bell peppers and a hearty tomato sauce to boot. It’s topped with mozzarella and Parmesan cheeses that leave the oven melted and bubbly, and scooping it all up with a crusty baguette will immediately transport you to your local pizzeria.
by Maria Russo in Recipes, January 14th, 2015
When the easiest dinner option available seems to be greasy takeout, take a breath and give a quick click through Food Network Kitchen’s nourishing beat-the-clock dinner ideas. With a few cut-to-the-chase tricks, these wholesome and homemade meals can be ready in minutes.
10-Minute White Bean Soup with Toasted Cheese and Tomato
For a super-flavorful base, steep chicken broth with sprigs of rosemary for even just a few minutes to add depth and flavor to this creamy soup. Quick-toast the sandwich under the broiler and serve it bruschetta style with juicy chopped tomatoes. You’ll find that it’s the perfect soup dipper.
While the humble chicken may carry the reputation of boring and basic, that’s likely only because it hasn’t been dressed up with flavor or texture. Since both white and dark meat chicken are culinary blank canvases, they pair well with myriad ingredients, and most can be prepared in a hurry too. Read on below for Food Network’s top-five takes on chicken dinners, from Alton Brown’s moist fried chicken to Ina Garten’s foolproof roast bird and more.
5. Fried Chicken — The ultimate in chicken indulgence, Alton’s juicy buttermilk-marinated chicken is seasoned with paprika and garlic powder and boasts a crispy, crunchy exterior thanks to a flour dredge before frying.
4. Chicken Parmigiana — Panko breading gives Bobby Flay’s thinly pounded chicken breasts plenty of crunchy texture, while a topping of homemade tomato-garlic sauce promises his signature bold flavor alongside gooey mozzarella cheese.