by Samantha Seneviratne in Recipes, December 15th, 2015
by Maria Russo in Recipes, December 14th, 2015
Baked doughnuts have basically taken over the Internet. I understand. The opportunity to indulge in a homemade doughnut without having to heat up a big pot of oil is appealing. That said, I think that baked doughnuts are in a completely separate category from regular doughnuts. They’re wonderful but more in line with cakes and cupcakes than true doughnuts.
That’s not a bad thing. Baked doughnuts are incredibly easy to whip up. The batter comes together in minutes, bakes quickly and makes just enough doughnuts to enjoy for brunch without leftovers.
by Maria Russo in Holidays, Recipes, December 14th, 2015
While basil often claims the starring role in traditional pesto recipes, this vibrant green sauce can surely be made with just about any other green, which means that even when fragrant basil is out of season, like it is now, post-steamy days of summer, you can enjoy this quick-fix favorite. Food Network Kitchen’s recipe for Kale and Pistachio Pesto Spaghetti not only calls for kale as the leafy green, but it also puts pistachio nuts to work in place of the classic pine nuts.
“Kale adds a rich earthy note and brilliant green color to this hearty pesto,” the chefs in Food Network Kitchen said, and because this top-rated recipe comes together in only 35 minutes, it’s a go-to pick for those nights when you’re strapped for time. To boost the healthy factor here, Food Network Kitchen chefs opt for whole-wheat spaghetti, but they don’t compromise on flavor: Bold garlic and nutty Parmesan cheese round out the flavor of the sauce. According to the chefs, “This makes about 1 to 1 1/2 cups pesto, which would also be good on fish, chicken, pork or steak,” so keep this recipe in your back pocket even when you’re cooking for Meatless Monday.
by Lauren Miyashiro in Holidays, Recipes, December 13th, 2015
If the seasonal tradition in your home calls for a wake-up-worthy breakfast or brunch on Christmas morning instead of a grand feast at dinnertime, you’re in luck, because these savory and sweet recipes will start your holiday on a hearty note. Read on below for classic picks like baked eggs as well as crowd-pleasing ham, dressed-up bacon and cornbread casseroles.
Panettone Bread Pudding
A favorite among many Italians during the holiday season, panettone is a sweet, soft-inside bread often studded with dried fruits. Here Ina Garten lets the bread sop up a rich, creamy custard laced with almond extract, so when it bakes, it’s full of moisture and flavor. For welcome crunch, she blankets the top of the bread pudding with sliced toasted almonds before it goes in the oven.
by Foodlets in Family, Holidays, Recipes, December 12th, 2015
Unlike the Thanksgiving feast, where turkey, stuffing and mashed potatoes are pretty much guaranteed year after year, the menu for Christmas dinner is more flexible and can be more fun. You get to make what your family loves most — a big old-school ham, shrimp scampi, rack of lamb, whatever — and no one will judge. But as at Thanksgiving, sides (and ideally a plethora of them) are key. To help you choose your holiday lineup, we’ve rounded up some of our favorite traditional and unconventional side dishes.
Herbed Yorkshire Pudding (pictured above)
If this year’s feast involves prime rib, you’re going to want Yorkshire pudding. Seriously, you don’t want those flavorful pan drippings to go to waste. The addition of chopped herbs to the batter is a simple but major upgrade.
by Maria Russo in Recipes, Shows, December 12th, 2015
I have four kids under the age of 7, so you can bet there are some Christmas cookies baking in my house — and the rascals want in on it. These are our favorite cookies for baking as a two-generation team.
Cocoa Thumbprints from Food Network Magazine
Anything that involves rolling dough into a ball, jamming your finger into it and placing candy on top is a hit with kiddie cooks.
by Allison Milam in Holidays, Recipes, December 11th, 2015
Unlike Thanksgiving, when it’s all but assumed that a glistening turkey will be headlining your feast, the December holidays leave room for interpretation when it comes to the star of your table. Turkey makes repeat appearances, but we also see impressive beef rib roasts, grilled lamb, seafood and, of course, classic ham. Though many hams are sold precooked and require little more than reheating in the oven, a simple glaze can boost the flavor, as can complementary side dishes and the way you plate the meat. That’s where this morning’s all-new episode of The Kitchen comes in. Geoffrey Zakarian and Jeff Mauro shared creative twists on the traditional slice-and-serve ham. See what they did to dress up this seasonal staple with their recipes below.
Instead of opting for just a bit of mustard to accompany his ham, GZ offers a duo of sides to add next-level taste and texture to the dish. Similar to the traditional glaze that gets slicked across the ham, Geoffrey’s Fig Chutney boasts subtle sweetness, which he balances with the heat of a pinch of cayenne pepper and the richness of fresh red wine. To round out the meal, his Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette is an easy, no-cook salad that comes together in mere minutes. If you’ve never before served collard greens raw, Geoffrey notes in his recipe, “The acid [in the vinaigrette] will break down the leaves a bit and tenderize them.”
by Julie Wampler in Recipes, December 11th, 2015
Whether you’re having a sweet-as-can-be cookie exchange, a Secret Santa party or a mix-and-mingle cocktail affair, the holidays are a time to let loose and be merry. In the spirit of the season, pour your friends and fam boozy seasonal cocktails, from eggnog martinis to steamy hot toddy swigs, that’ll warm your clan up in a jiff.
If for no other reason than sheer quantity, parties are better with punch. Serve a big batch of this crowd-ready, fizzy Holiday Party Punch, made with a blend of sparkling cider, cranberry juice, ginger ale and vodka, and let guests serve themselves from an old-fashioned punch bowl.
by Allison Milam in Holidays, Recipes, December 10th, 2015
It seems like once November hits, the season of food begins. If you had a hand in helping out with the Thanksgiving feast, you know the labor of love it can be to cook all day, even if it was for just you two or for a small crowd. So now that Christmas is almost upon us, don’t let the thought of another holiday meal stress you out.
This Christmas risotto with lemon and shrimp has simple yet elegant flavors. For some reason risotto sounds like a daunting thing to cook, but I’ll show you with my recipe below how simple it actually is. Traditionally, risotto is also made in large batches to feed a crowd, but here I’m breaking that tradition and showing you how to make it for exactly two people! You and your special someone will love making risotto together this holiday season, but hang on to this recipe into the New Year for any time you want a warm and inviting risotto made with love
. Check out the recipe below, and get more of my Party of Two dishes.
by Allison Milam in Holidays, Recipes, December 9th, 2015
If you’re going to put all the time into baking your holiday cookies from scratch, they better be good, right? So before you go with any recipe that falls into your lap, feast your eyes on these tried-and-true, fan-favorite cookie recipes, each bringing dozens of 5-star fan reviews to the plate.
With nearly 1,000 reviews and a 5-star rating, Giada De Laurentiis’ Lemon Ricotta Cookies are at the top of the heap. These tender, citrusy ricotta cookies will add a refreshing brightness to your cookie exchange, with fresh lemon zest mixed into both the dough and the glaze.
Sipping from a steamy mug of hot chocolate, complete with bobbing marshmallows, is the surest sign that it’s the holiday season. Though making your own at home can be as easy as tearing open a packet of hot cocoa powder, mixing it with milk or water and zapping it all in the microwave, a more hands-on approach means that your blend can be tailor-made to your preferences. Follow Food Network Kitchen’s lead for Homemade Hot Chocolate, and watch how they spike the base blend for three wintry hot chocolate cocktails.
If you’re not making your own hot cocoa powder from scratch, there’s no shame in buying the store-bought blend by the packet. That said, if you have more hot cocoa powder on your hands than you know what to do with, we’ve got ways to use it for treats that might be even better than the drink.