All Posts In Recipes

Pistachio Loaf — Bake-Ahead Batches

by in Recipes, January 12th, 2016

Pistachio LoafI’m a pistachio fiend. I love pistachio ice cream, pistachio cakes and pistachio candies. I even use bright-green pistachio oil to make delicious salad dressings. Honestly, I don’t think I’ve ever met a pistachio I didn’t like. Read more

16 Kid-Friendly Recipes That Will End Dinnertime Meltdowns This Year

by in Family, Recipes, January 12th, 2016

Easy Tomato Soup and Grilled Cheese CroutonsThis is it: The ultimate, every-kid-likes-it list of crowd-pleasing recipes you’ll want to add to your rotation for 2016. Featuring fresh takes on classic kid favorites like chicken, and mac and cheese, each recipe is kid-tested and full of fresh ingredients, yet still easy enough for busy parents to prepare.

Easy Tomato Soup with Grilled Cheese Croutons
Ina Garten has a match made in heaven with this dish featured in Food Network Magazine. Even kids who aren’t into soup will love fishing a crouton out of her zesty tomato soup … if it happens to be a tasty bite of grilled cheese sandwich.

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Our Best Cheesy Baked Macs to Try Now

by in Recipes, January 12th, 2016

Staying in next weekend? There’s no better way to pass the time than dipping your fork into a bubbling scoop of baked mac and cheese. We’ve got just the recipes to keep your oven occupied, from ham and Fontina-laced mac to a smoky bacon rendition loaded with pepper Jack. With 5 stars and over 100 reviews, these six takes on the classic comfort dish will surely hit the spot.

Ina’s Mac and Cheese (pictured at top)
Ina Garten enhances mac and cheese by using Gruyère in addition to cheddar, the classic star. When selecting a cheddar, go for the extra-sharp variety — Gruyère’s bold, earthy flavor complements the creamy bite.

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Chicken and Roasted Vegetable Quinoa Bowls — Party of Two

by in Recipes, January 11th, 2016

Chicken and Roasted Vegetable Quinoa Bowls — Party of TwoHappy New Year! It’s a brand-new year and a chance to change something in your life that you may think needs a positivity boost. For many, the start of a new year means the start of eating more mindfully and getting in the kitchen to cook at home more and eat out less. If that’s what you and your other half have resolved to try, this month’s Party of Two recipe — easy, satisfying quinoa bowls — is for you.

Overflowing with sauteed chicken and sweet roasted veggies, like butternut squash and carrots, these bowls are chock-full of protein — chicken and quinoa — to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!) When it comes to the Greek vinaigrette, that’s optional; you can drizzle it on top of these bowls or save it for a hearty salad later. Perhaps best of all is that this recipe is ideally portioned for two people. Check out more recipes like this one by browsing past Party of Two how-tos.

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Healthy Farro Fried “Rice” — Meatless Monday

by in Recipes, January 11th, 2016

Healthy Farro Fried Meet your new favorite grain: farro. This hearty ingredient is a staple in Italian cooking and is similar in look and texture to the everyday barley you likely already know. It’s prepared like barley, and rice, too; all you need to do to guarantee a just-right chewy texture is boil the farro for a few minutes. According to the chefs in Food Network Kitchen, farro is “often added to soups and risotto but works as a terrific substitute for rice in this easy stir-fry.”

Just as an ordinary stir-fry stars colorful veggies and a tangy sauce, so too does this quick-fix dinner, featuring vibrant carrot, peas and pea sprouts. Scrambled eggs give the stir-fry added heft, while chopped ginger and rich soy sauce add bold flavor and cool scallions deliver a welcome freshness. Since the farro can be boiled and cooled a day ahead, the rest of the stir-fry comes together in a hurry — all you’ll need to do is warm it up, just as you would cooked rice — which means that it’s indeed possible to turn out a healthy, satisfying supper on even the busiest of weeknights.

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Revamp Your Desk Lunch with Just-Add-Water Meals

by in Recipes, January 11th, 2016

Avoid the sad-desk-lunch rut in 2016 by kicking things off with these genius just-add-water meals from Food Network Kitchen. No matter if your limited office “kitchen” doesn’t even have a microwave. All you need is boiling water from the coffeemaker and you’ve got a hot, satisfying lunch. Read more

6 Ways to Keep Breakfast Interesting

by in Recipes, January 10th, 2016

Stuck in a neverending cycle of boring — or worse, nonexistent — breakfasts? We’ve all been there. Nutrition experts have long lauded the health benefits of a balanced breakfast, and yet it’s still the most-overlooked meal of the day. But we need dishes that are worth waking up earlier for, and bland, soggy oatmeal just won’t cut it. However, a flatbread pizza topped with a fried egg, crispy bacon and sun-dried tomatoes might do the trick. Or how about ham, eggs and cheese served atop a bed of chewy quinoa and fresh spinach? Yep, that’s more like it. These recipes are no more complex than scrambled eggs with a side of toast and hash browns, but hopefully our refreshed presentations will inspire a new passion for the morning.

Bacon and Egg Breakfast Caesar Salad (pictured at top)
Salad for breakfast? Trust us on this one. Since egg yolk is a crucial ingredient in traditional Caesar dressing, it makes perfect sense to top crunchy romaine with a sunny-side-up egg for your morning meal. The Food Network Kitchen chefs recommend swapping out the anchovies for sun-dried tomatoes, which have the same familiar umami pop, minus the fishy flavor.

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All of the Alfredo

by in Recipes, January 9th, 2016

Fettuccine Alfredo is a nostalgic comfort food for me. When I was a young child, my absolute favorite meal was macaroni and cheese from the blue box (if my parents tried to pull a fast one and buy the store-brand red box, apparently I knew immediately by taste). Then, at some point in early elementary school, I tried Alfredo in a red-sauce Italian joint and was hooked. It was a sophisticated step up from my beloved mac and cheese, and I would order it whenever possible. A highlight of a family trip to Disney World was a visit to the “original” Alfredo’s restaurant (R.I.P.) in Epcot to eat the signature dish.

This cream-sauced Italian-American pasta dish still hits the spot when winter comfort-food cravings kick in. Here are five Alfredo recipes to try, including Giada De Laurentiis’ classic, Food Network Kitchen’s hearty chicken variation and even lightened-up versions that still deliver the right creamy-cheesy notes (one’s even vegan!). Read more

7 Recipes That Will Change Your Mind About Kale

by in Recipes, January 8th, 2016

The hype about kale has not worn down. Kale is everywhere: fancy restaurants, cafes, juice bars and home kitchens across the globe. But not everyone is on board the kale train … for now at least. If you’re still not sold on the leafy green, a raw kale salad is not for you. But you wouldn’t even notice it in this creamy artichoke dip, and maybe you’d come to love it in this mac and cheese. Here are our favorite recipes to feed kale newbies. (Kale fans, you’ll obviously love them too.)

Kale and Artichoke Dip

This lightened-up recipe tastes just as creamy and decadent as everyone’s favorite warm party dip. Kale adds heartiness and a wide array of nutrients without overpowering the cheesy goodness. Read more

One Recipe, Two Meals: Chicken Burritos

by in Family, Recipes, January 8th, 2016

One Recipe, Two Meals: Chicken BurritosI always get super giddy when it’s burrito night. I think about it during the day. I fantasize and strategize when to start prepping. It’s not that burritos take long to put together! I’m just a weirdo and think about my next meal approximately 26 months before I eat it.

But these, these chicken burritos are SO easy to pull together. A. Hello, we’re using a rotisserie chicken. Shred, shred, shred; done. B. The kid version is crazy-simple, with black beans and a kiss of salsa, and takes, like, four seconds to make. C. The adult version is BAMMIN’ with fresh flavors and spice. No idea why I said “bammin'” just now.

You just need to make these. What takes them over the top is a little jaunt under the broiler. Oh my. You guys, the cheese will brown and bubble. Your face will sing praises. Your legs will involuntarily do a little jig.

In other words, it’s winter and you really need these in your life.

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