by Virginia Willis in Recipes, March 7th, 2014
by Marisa McClellan in Recipes, March 7th, 2014
Baked or boiled, simmered or stewed, potatoes are the ultimate in down-home comfort. (Of course, it doesn’t hurt that potatoes are often paired with creamy butter, gooey cheese or crispy bacon.) There’s actually a biological reason behind us wanting to feast on spuds. Our body’s favorite fuel is carbohydrates and potatoes are loaded with carbs. When we’re blue or feeling poorly, our bodies yearn for our favorite fuel. Once eaten, carbohydrates break down into smaller sugars that are absorbed and used as energy, fueling muscle contractions. Any extra eventually gets stored in the body as fat. Read more
by Allison Milam in Recipes, March 6th, 2014
Eggs are my comfort food. When I’ve had a rough day, I eat them fried and served over buttered toast cubes. Mornings when I know I’ll need lots of energy, I eat them scrambled with grape tomatoes and avocado. And nights when I can’t imagine cooking anything ambitious, I simmer tomato puree with kale and garlic and poach two eggs per diner in the sauce.
When it comes to eggs for a crowd, I’m very fond of big egg bakes and frittatas. I have a couple favorite versions (spinach, red peppers and goat cheese is one I make a lot), but I’m always on the lookout for new ideas for add-ins and toppings.
Katie Lee’s Fridge Frittata came to my attention recently and I knew immediately that it was a recipe worth trying. She has you saute deli ham, peas and leftover french fries (oven-roasted potatoes or a handful of frozen hash browns would also work) in an oven-safe skillet. You add whisked eggs and then dollop on ricotta cheese and dabs of pesto. It puffs as it bakes and makes a glorious main dish for brunch or supper.
by Sara Levine in Recipes, March 6th, 2014
When it comes to comfort food, big bowls of mac and cheese, beef stew and lasagna are bound to come to mind. Now that it’s March, your idea of comfort could use a little update. This week, we’re thinking pizza — and not as a delivery backup plan. Whether you use store-bought dough or make your own, slice into cheesy homemade pizzas baked in your very own oven.
Before we completely ditch tried-and-true comfort food favorites, check out two mash-ups with a fun pizza spin. Instead of piling it all on crust, Creamy Pizza Macaroni and Cheese loads marinara sauce and heaps of cheese over classic elbow macaroni. You may call it a pizza “pie,” but Giada’s Pizza Pot Pies takes it to a whole new level, combining marinara, chicken and mozzarella under a pizza dough crust.
Start the day with Ree’s Breakfast Pizza. A wake-up call of freshly cracked eggs, hash browns and crispy bacon are even better with a golden pizza crust.
by Joseph Erdos in Recipes, Shows, March 5th, 2014
We all have those nights where we come home from vacation to a barren refrigerator — or even long days when there’s simply no time to hit the store and the fridge is in the same empty state. With this challenge in mind, our experts in Food Network Kitchen came up with five recipes made exclusively with nonperishable pantry ingredients. That means no dairy, no fresh herbs, not even a squeeze of lemon. We’ll admit it: At first we were a little bit skeptical of cooking solely with cans and packaged ingredients, but these fresh-tasting, flavorful dishes won us over at first bite.
1. Quick and Easy Minestrone
Flavorful ingredients are secret weapons in pantry cooking. In this pantry-based minestrone soup, soy sauce adds instant depth and savory umami flavor. This dish proves that your bottle of soy sauce is great for more than just Asian-inspired cooking.
by Maria Russo in Recipes, March 5th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient mussels. One of the best ways to enjoy these iridescent shellfish is in a soup or stew, so the chefs came up with this recipe for a simplified cioppino. Traditionally the classic Italian-American seafood stew is made with a variety of fish and shellfish — and for a fisherman that would typically be whatever was the catch of the day. This version uses just mussels, which are relatively inexpensive and very flavorful all on their own. If you can imagine yourself taking a big hunk of bread and dipping it right into the sweet, spicy, tomato-based stew, then this Mussel Cioppino is meant for you.
by Sara Levine in Recipes, March 3rd, 2014
When you’ve nearly had your fill of rice, potatoes and pasta at the dinner table, try introducing another go-to side dish to round out the meal: couscous. A kind of ground pasta that’s easily prepared by boiling, like rice and noodles, couscous comes in two general varieties — Moroccan, which features tiny and coarse granules, and Israeli, boasting smooth, pearl-size rounds — and can be beefed up with whatever ingredients you happen to have on hand. While couscous salads are simple to make and can often be served cold, hot or at room temperature, couscous is filling enough to shine as the main dish too. Check out Food Network’s top-five couscous recipes below to find classic and creative interpretations of this endlessly versatile staple.
5. Sweet and Sour Couscous-Stuffed Peppers — Traditional rice gets swapped out of this flavor-packed recipe and replaced with whole-wheat couscous for a better-for-you supper, finished with a sprinkle of Asiago cheese for a gooey topping.
4. Israeli Couscous and Tuna Salad — Boasting the fresh flavors of capers, lemon and olives, Ina’s mayonnaise-free tuna salad is made especially hearty with the help of pearl couscous.
by Maria Russo in Recipes, March 3rd, 2014
Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.
This week’s mash-ups feature a marriage of two classic, comforting cakes.
by Virginia Willis in Recipes, February 28th, 2014
While most triple-decker sandwiches conjure images of meaty monstrosities bursting between bread slices with all things cured and smoked, it’s indeed possible to build a vegetarian version of the classic club; the secret is in layering textures, and relying on the freshness of produce and cheese for flavor instead of meat.
Ready to enjoy in a hurry for lunch or dinner, Food Network Kitchen’s Veggie Lover’s Club Sandwich (pictured above) boasts layer after layer of veggies and cheese, plus one unexpected ingredient: smoked tofu. Although tofu often gets a bad rap for its inherent lack of flavor, it easily adopts the taste of a marinade or sauce, which is why smoked tofu proves bold every time. If you’re not a fan of tofu or don’t have any on hand, just swap in smoked mozzarella instead for a similar experience. While most traditional club sandwiches feature simple romaine lettuce and sliced tomatoes, this one is made with peppery arugula and chewy sun-dried tomatoes, which, when combined with cool cucumbers and provolone cheese, offer a robust taste. For a next-level pop of flavor, skip the everyday mustard or mayonnaise, and smear sliced whole-wheat bread with a creamy mixture of mashed avocado, garlic and oregano.
by Marisa McClellan in Recipes, February 28th, 2014
Country hams have long been a Southern staple and one old-time recipe is country ham served on a bed of creamy grits topped with redeye gravy. Redeye gravy is not gravy, nor is it red. It is made from coffee — or Coca-Cola — that is simply poured into the skillet to loosen the salty brown bits on the bottom of the pan. Food lore has two possible explanations for its unusual moniker: The first is that the county ham steak usually has a small round bone in the center (the femur) that resembles an eye. The second is that redeye refers to the caffeine in the coffee, making the dish a rousing breakfast.
I grew up in a family where we ate a home-cooked dinner together nearly every night. The food was a rotation of comforting things like roasted chicken legs, skillet chili and baked salmon, and my parents were always juggling grocery shopping and cooking duties in order to make it happen.
On the rare nights when the grocery and cooking system hit a snag, we’d go down the road to Best Teriyaki. They served an array of grilled and teriyaki-glazed meats alongside steamed rice and piles of sauteed cabbage and broccoli. It was affordable, relatively healthy and entirely delicious. My sister and I loved it.
Thanks to that early conditioning, on nights when I’m weary and want relief from the kitchen, I crave teriyaki chicken. Sadly, Philadelphia does not have the same profusion of teriyaki restaurants that my childhood home in Portland, Ore., did, so to satisfy this yearning, I have to make my own (though I do always wait for a night when the desire to cook has returned).