by Katie Workman in In Season, Recipes, April 23rd, 2016
by Jackie Alpers in Holidays, Recipes, April 22nd, 2016
Leeks are a member of the Allium family, which is essentially the onion family, and can really be used in any way that you would use an onion, which is lots of ways. Their flavor is slightly milder than that of a typical onion. They look like oversized scallions or green onions, long and cylindrical, and they should be firm, with nice taut layers.
They are available in the fall and the spring, with the spring leeks being smaller and more mildly flavored. The dark green tops are very fibrous and tough, and can be used to flavor stocks, but it’s the light green and white parts that are best for eating. Leeks can be eaten raw or cooked, and featured as a vegetable in their own right (which is more common in European cooking) or as a supporting aromatic.
by Allison Milam in Holidays, Recipes, April 21st, 2016
Have you grown a little weary of the standard Passover fare? Sure, matzo pizza and PB&J make great after-school snacks when you’re 12 (and we love them still), but perhaps you’re looking to expand your options a bit. Here are some delicious new ways to incorporate more matzo into your life. All of these ideas are vegetarian to help keep them kosher for Passover, but feel free to add meat if you want.
If it’s square, is it still a tostada? Of course! We topped these with refried pinto beans, scallions, shredded cabbage, romaine, red onion, radishes and soft, crumbly Mexican cheese, plus pico de gallo salsa.
by Allison Milam in Recipes, April 21st, 2016
For those celebrating Passover, the day before is spent in preparation. Kitchens are scrubbed clean, seder tables are set, matzo is purchased in bulk and food preparations are well underway. Though nothing can beat your bubbe’s matzo ball soup or flourless chocolate cake, these inventive and creative Passover-friendly sweet treats are here to punch up your holiday dessert spread.
When life gives you unleavened bread, make cake! But not just any cake. Layer together a super-fun No-Bake Matzo Stack Cake with whipped cream, chopped nuts and, of course, crunchy matzo.
by Emily Lee in Recipes, April 21st, 2016
Baby carrots straight from the bag are the snack of all snacks, but that isn’t all the crunchy carrot is good for. In fact, there are so many things you can do to carrots to take the in-season veggie beyond its snack-time roots.
Heat up the oven for one of the easiest ways to prep your carrots. Ina Garten makes her fan-favorite side of Roasted Carrots by splaying 12 carrots on a sheet pan in a piping-hot oven with just olive oil, salt and pepper, and then tossing the finished product with fresh herbs.
by Sara Levine in In Season, Recipes, April 20th, 2016
As you peel back layers of winter wool, consider shedding your offset spatula from your baking arsenal too. This spring, it’s all about the “naked cake” — a low-fuss creation with exposed sides that’s perfect for the baker who simply cannot waste time on impeccably frosted edges. As much as we love a thick coat of icing, we’re just as excited by the abundance of fresh fruit now at the markets — and the myriad opportunities fruit presents for dressing up spring desserts. When diced or sliced thin, pineapple, banana and fresh berries can all double as sweet jewels for dressing up layer cakes. It would be a true gaffe to cover them up, which is why these pretty cakes are letting their middles show.
Strawberry shortcake meets strawberry-rhubarb pie in this spring dessert mash-up. No need to frost down the sides of the cake — it’s much prettier if you let the strawberries and rhubarb peak out through the center.
by Sofia Lyons in Recipes, April 19th, 2016
When asparagus first appears at farmers markets in late March, we get a little overeager. Sure, the bright-green stalks can be found in supermarkets year-round, but in-season asparagus is a completely different vegetable when it comes to both flavor and texture. Nothing screams spring like crisp, sweet asparagus at its peak. Here are nine ways to ensure that you won’t get tired of it all season long.
by Foodlets in Family, Recipes, April 19th, 2016
Chocolate chip cookies are a tried-and-true dessert staple for a reason; whether you like them chewy, crunchy or packed with nuts and fruit, there’s a cookie out there for you. Ready to take your cookie game to the next level? Try our mix of classic and creative chocolate-chip cookie recipes, including one that gives you permission to eat all the raw cookie dough you want (yes, really). Plus, check out our guide to baking your version of the perfect chocolate chip cookie, complete with your pick of textures and flavors.
by Maria Russo in Recipes, April 18th, 2016
Nothing tastes more like spring than a sweet pea bursting in your mouth. But you don’t have to use the fresh ones for kids to eat them up. Fresh or frozen, no vegetable is easier, more affordable or tastier to serve kids than peas. Here are 10 of our favorite ways to feature them.
Pasta, Pesto and Peas
This Ina Garten classic is a favorite with kids everywhere. That’s because kids love pesto. And pasta. And peas. It’s a trifecta of kids’ favorite flavors.
by Allison Milam in Recipes, April 18th, 2016
I’d like to introduce you to your new favorite grain, farro. Similar in taste and texture to barley, this hearty Italian ingredient is prepared just as you’d make rice, by boiling it, and is a culinary blank canvas of sorts — you can pair it with countless other flavors, just as you can quinoa or couscous. While you can indeed make a batch of farro while you’re planning the week’s meals on Sunday and count on it starring in simple salads for a few days thereafter, you can also turn the heat up on farro and serve it in a hot casserole, as Giada De Laurentiis has done in her recipe for Farro with Cheese and Herbs.
Guess who just got their tax refund back? If the answer is you, then … way to make the rest of us all jealous! The odds are that you weren’t expecting this surprise check in the mail, so the question to follow is obviously how you’re going to put it to good use. Here’s what we’re thinking: food — but just not any kind. Use this extra cash flow to make an over-the-top meal that you wouldn’t normally splurge on unless it were a birthday, anniversary or some other important date (because, you know, budgets are a thing).
Amp Up Mac and Cheese with Lobster
Mac and cheese, whether from the box or homemade, is one of those creamy, comforting recipes that can be as frugal as you want it to be. Luckily, in honor of your refund (cha-ching!), you deserve nothing less than Ina Garten’s Lobster Mac and Cheese from Food Network Magazine (pictured above). Stir plump morsels of sweet lobster into a killer creamy blend made with Gruyère, extra-sharp cheddar and a hit of nutmeg. Because, let’s be honest, when you just got your refund, are you going to take your mac and cheese any other way? We didn’t think so.