by Maria Russo in Recipes, May 5th, 2015
by Allison Milam in Recipes, May 5th, 2015
Along with blueberries, broccoli and salmon, quinoa is a known superfood that’s chock-full of good-for-you protein and vitamins, and like kale, it’s having a bit of an “in” moment. From soups and salads to next-level side dishes, quinoa is showing up on restaurant menus everywhere, and you’ve surely seen it in go-to recipes from some of your favorite chefs. On its own, quinoa has a mild, nutty flavor, which makes it a natural pairing with many different flavors and ingredients. Spicy, sweet, crunchy and cheesy — they all complement classic quinoa dishes, most of which come together quickly and simply.
Ina Garten takes a Mediterranean staple — the tabbouleh salad — with fresh mint and parsley, and bulks it up in the form of filling quinoa. Her big-batch recipe can be made days ahead, then mixed with tangy feta just before serving.
by Allison Milam in Recipes, May 4th, 2015
For me, frozen spinach is like the little black dress that goes with everything. It makes my scrambled eggs even heartier, brings a little green to my pastas dishes and adds a veggie punch to my main dishes in no time. Unless I plan to eat it raw in a salad, I never buy the fresh stuff because, if you ask me, frozen spinach is the perfect vegetable. There, I said it. It’s always on hand, it works in nearly any dish and it doesn’t shrink into nothing like the fresh stuff does when it’s cooked. Instead of going for the brick, I can’t resist adding one of the plastic, resealable bags of chopped frozen spinach to my shopping cart whenever I make a trip to the supermarket. Thanks to frozen spinach’s versatility and convenience, it is definitely a supermarket staple you need to reconsider.
1. It can take you from morning to noon to night.
Spinach can add a dose of green to anything it touches, and it’s versatile enough for breakfast, lunch or dinner. No matter the hour, get your spinach fix with a homemade frittata, a classic eggy dish that can be devoured whenever. Though Trisha Yearwood’s Spinach Frittata (pictured above) for Food Network Magazine calls for the fresh stuff, thawed frozen spinach will do just fine.
by Maria Russo in Recipes, May 4th, 2015
We’re big on birthdays here in the Food Network offices. It’s a time when we all preheat our ovens, pull out our mixers and bake something special for our co-workers. But that whole birthday cake thing? It’s been done. We’re here to prove that there’s more to birthdays than birthday cake — and our treats don’t need to be sweet either. Instead of agonizing over the perfect gift, remember that all a birthday boy or girl needs is a little something homemade to know how much you care.
This month we’re celebrating May birthdays with pie — a whole lot of pie. Maybe it’s because we’re creeping closer to summer (or we’re just a little pie-obsessed), but we can think of no better way to celebrate the May baby in your life than with one of these beauties. These freshly baked recipes still work as the perfect foundation for a lit candle, meaning you can keep that tradition alive with these unconventional birthday treats.
by Emily Lee in Holidays, Recipes, May 3rd, 2015
The bright colors and seasonal produce packed into this quick-fix dish are a sure sign that it’s practically singing with springtime flavor — and the fact that the word “spring” is baked into the recipe title doesn’t hurt either. Food Network Magazine’s Pasta Primavera with Beets, Radishes and Radicchio (primavera means “spring” in Italian) comes together simply and in a hurry thanks to one key timesaving shortcut: precooked beets. When you’re shopping the grocery store, look for vacuum-packed cooked beets; using these instead of buying raw beets (then roasting and peeling them at home), will shave at least an hour off of dinnertime prep.
When it comes to the sauce for this satisfying pasta, simple is best. Sweet red onions and garlic form the flavor base, while the vinegar-laced beets, peppery radishes and crunchy radicchio combine to create an over-the-top mash-up of tastes and textures. For a welcome pop of green as well as a fragrant finish, toss the pasta with chopped basil, plus ricotta salata for an indulgent bite.
by Maria Russo in Recipes, May 2nd, 2015
In the spirit of Cinco de Mayo, get ready to reignite the age-old debate of what really makes a taco a taco. Many will argue that it’s all about the tortilla, while others claim it’s the filling that counts. And, of course, there are the endless topping options, including avocado, pico de gallo and fresh cilantro. But let’s not forget the essential herbs and spices that lend a taco its sought-after savory quality. With hints of garlic, onion, chili powder and sometimes cumin, this aromatic blend is synonymous with Mexico’s signature hand-held treat. With the right spice combination, you can have taco-flavored anything. (Think taco pizza or taco potatoes.) Try switching up your Cinco de Mayo menu with any of these clever takes on the authentic Mexican flavor.
by Bev Weidner in Family, Recipes, April 30th, 2015
While you may be familiar with adding a punch of heat to traditional savory favorites like tacos — both hard-shelled and soft-shelled — as well as chicken, on this morning’s all-new episode of The Kitchen the co-hosts shared three new ways to feel the sweet burn in sweet treats. To key to ensuring that spicy ingredients don’t overpower a dessert is to balance those flavors with naturally sweet ones, which Sunny Anderson, Geoffrey Zakarian and Katie Lee demonstrate in their must-try recipes. Read on below to see how they do it.
It takes only three ingredients to make Sunny’s Paprika Ganache, boasting the smoky heat of Hungarian paprika. After just a few minutes of resting together, the warm cream will melt the spice-spiked semisweet chocolate and the mixture will be ready to stir until smooth.
by Allison Milam in Recipes, April 30th, 2015
Remember tuna salad from when you were growing up? Or if you’re like me, remember tuna salad from lunch 20 minutes ago? I have to tell you: I still absolutely dig me a good tuna salad. The kind I’ve been making for sixish years now isn’t just your (yawn) boring ol’ canned tuna mixed with mustard and mayo. Oh, no, pigeons. This adult version’s rocking stilettos and a hot-pink wig!
Actually, that sounds awful.
But before we get to the adult version, I’ve also included a cool, classic variant for your kiddies. I kept the binder pretty neutral, but instead of mayo, I swirled in a bit of Greek yogurt to lighten it up a bit. They won’t know the difference. Tell them elves made it. It’s also loaded with a hint of mustard, and fresh celery and apple, which I feel like all kids like, right? Again, just tell them elves made it. And ignore how many commas were in that sentence.
Now for the deluxe version. Again boasting a touch of Greek yogurt, it’s also laced with fresh lemon juice and curry powder — what? I also threw in some chopped almonds, fresh parsley, a bunch of red grapes and minced celery to boost the antioxidants. But I took out the stilettos and hot-pink wig because that was weirding me out.
by Ricky Smith in Recipes, April 30th, 2015
Who are we kidding? You probably aren’t on the edge of your seat waiting for peas to come in season. That’s because, as far as frozen fare goes, peas are the king, requiring little defrosting before you can toss them into a dish and start eating. Still, even if that lifestyle works for the rest of the year, springtime is the time to get your fresh pea fix. In the spirit of the season, we’ve got quite a few ways for you to put these little green gems to use. Most of these recipes call for the frozen alternative, but you can make your dishes worthy of springtime by swapping in the fresh stuff to your heart’s content.
When a need for pasta salad arises, Ina Garten’s Pasta, Pesto and Peas (pictured above) is the freshest way you can make it. Toss the pasta with homemade pesto and be sure to swap in fresh peas for frozen for that extra pop.
by Michelle Buffardi in Recipes, April 29th, 2015
Breakfast for dinner is always a fun way to mix things up, but what about having dessert for breakfast? Besides those few times you ate chocolate cake on a Saturday morning, it’s probably not something you think of often. But with pastries like warm, sticky cinnamon rolls and apple turnovers stuffed with syrupy filling, it’s definitely possible to satisfy your sweet tooth before 10 a.m.
Strawberry Muffins (pictured above)
Make these beauties over the weekend and have a quick breakfast to go during the week. Whether you eat them at room temperature or heat them up with a little pat of butter, they’re sure to give you the right dose of sweetness.
Everyone knows about salmon’s health benefits (salmon is a good source of Omega-3 fats – those are the healthy ones), and about its extreme deliciousness (anyone who’s had grilled salmon, cedar-plank salmon or Buffalo-style salmon knows what I mean). It’s also easy to cook and almost everyone likes it. So why don’t you keep your kitchen stocked with the stuff so you can make salmon any night of the week? Oh, right, because it’s perishable, it takes up a lot of space, and it can be a little pricey.
Or maybe not.