All Posts In Recipes

6 Splurges for Reveling in Your Tax Refund (Because YOLO)

by in Recipes, April 18th, 2016

Lobster Mac and CheeseGuess 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.

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One Recipe, Two Ways: Open-Faced Veggie Sandwiches with Hummus

by in Family, Recipes, April 16th, 2016

One Recipe, Two Meals: Open-Faced Veggie Sandwiches with HummusIt’s spring! Are you jumping up and down and dancing in circles and howling at the moon like I am? No?

… Really? Just me, huh? OK.

Well, now that it’s spring, I feel like eating a smidge lighter. Not too much lighter … don’t get sad. But something slightly more springy and festive and moon-howly (yes, it’s a thing). And, on top of that, there’s BREAD here. Oh sure, now you’re dancing.

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2 New Ways to Bring Big Flavor to French Toast

by in Recipes, Shows, April 16th, 2016

Cafe de la Olla French ToastFrench toast: bread, eggs, milk or cream. That’s it, right? Right … technically. But the world of French toast goes beyond those basic ingredients, and what results when you add even more flavors and textures — or even dress up the three staple ingredients — can be downright indulgent and worthy of both breakfast and dessert. On this morning’s all-new “secrets” episode of The Kitchen, the cast revealed little-known tricks for upgrading some of your favorite dishes and common pantry items in new, bold ways. Enter French toast. By using extra-special bread, making a creamy custard with warm spices and finishing the dish with sweet toppings, the co-hosts transformed this go-to dish into a next-level winner.

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Classic Pound Cake, Plus 6 Variations to Try This Spring

by in Recipes, April 15th, 2016

Easy, versatile and wildly unappreciated by the calorie-conscious, pound cake is the sweet star of bake sales and brunches alike. But no matter the audience, this old-school cake captivates with its uniquely rich and dense texture. Its name comes from the traditional recipe that calls for a pound each of flour, butter, sugar and eggs — though the name “pound cake” is now synonymous with any buttery cake prepared in a loaf pan or Bundt mold. Choose one of our crowd-pleasing recipes, then use it as a canvas for ice cream, caramel sauce, fresh fruit or glaze.

The Classic
A classic pound cake should live up to its name, so don’t be surprised to see a whole pound of butter in the ingredients list of this Purely Pound Cake recipe. If you aren’t serving the cake right away, wrap it in parchment paper to help keep it moist.

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7 Ways to Make Pasta Primavera, aka the Most-Springy Dish Ever

by in In Season, Recipes, April 14th, 2016

Pasta PrimaveraIf you’re like us and are just about ready to dance down the streets and proclaim your excitement over spring’s long-awaited arrival, you need to celebrate by taking advantage of the best parts of spring — and, of course, that means the bounty of seasonal produce. In Italian, primavera means “spring,” and the classic dish of pasta primavera brings together the bounty of in-season veggies in a single light, bright dinner that’s ideal for longer days and warmer nights. Read on below to check out our favorite takes on this tried-and-true staple.

Giada De Laurentiis’ Pasta Primavera
With nearly 400 fan reviews and a 5-star rating, Giada’s go-to recipe is a good place to start if you’re new to the primavera party. She lets the sweetness of the roasted carrots, zucchini and bell peppers shine in her no-sauce sauce, which is made just before serving as the hot noodles get tossed with the tender veggies and a generous splash of the cooking liquid.

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6 Ways to Bundle Up Asparagus This Spring

by in Recipes, April 14th, 2016

Asparagus BundlesWinter may have been the time to bundle yourself up in sweaters and coats, but springtime calls for bundling of a whole different sort. This season, bundle up slender spears of asparagus — which is at its very peak right now — in all kinds of ways. Not only does this all-wrapped-up method mean easy, breezy serving, but it also brings big flavor to fresh, tender spears, which are tall, skinny and made for bundling.

Make a Bacon Blanket

Hey, if you’re going to wrap anything in anything, one of those things should definitely be bacon, right? In her Asparagus Bundles, Trisha Yearwood doesn’t stop at wrapping the asparagus with the salty staple. From there, she douses the dish in a buttery brown sugar-soy sauce mixture before baking.

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4 Ways with Radishes — Guy’s Grocery Games

by in Recipes, Shows, April 13th, 2016

radishesWe continue down redemption road on Guy’s Grocery Games this week, as previous contestants get a chance to show off their culinary talents and impress the judges for a win.

In the first round, contestants were challenged to make a chicken dinner using radishes and tofu. And we loved that most of the contestants weren’t scared off. In fact, one was excited to use radishes, because she thinks of them as the “underdog of vegetables.” We couldn’t agree more. And now that spring is upon us, we can’t wait to cook with and eat those crunchy and spicy little roots.

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Every Way to Eat Strawberry-Rhubarb Sweets This Spring

by in In Season, Recipes, April 13th, 2016

Strawberry Rhubarb CrispThe return of warm weather brings a bright rainbow of fruits and veggies to farmers markets — and why not celebrate the season with all the pretty pink produce first? Strawberry-rhubarb is a classic combo for a reason (hello, deliciousness!), but its season is fleeting. Try it in these desserts before spring is over.

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11 Lunch Ideas for Kids (and Adults) Who Hate Sandwiches

by in Family, Recipes, April 12th, 2016

Kid-Friendly Pasta SaladNeed new lunch ideas? We’ve got them all: hot and cold ideas, dishes you can make ahead and some you can make in a flash. These are 10 kid-tested ideas for lunches that hit the spot — and stick with your little (or big) ones all day long.

Kid-Friendly Pasta Salad
What kid could resist Ree Drummond’s simple pasta salad, with big chunks of cheddar cheese and juicy tomatoes swimming in a sweet, tangy mayo dressing?

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The Basics of Bruschetta and Beyond: 9 New Recipes to Try

by in Recipes, April 11th, 2016

A Trio of BruschettaWhen someone says “bruschetta,” the first thing that comes to mind is likely chopped tomatoes and fresh basil atop crostini, aka sliced toasted bread. This traditional preparation is definitely delicious, but bruschetta can be so much more; you can top it with anything from melted cheese to seafood, or even fresh fruit and sugar to create a next-level dessert. Want to think outside the bruschetta box? Try one of Food Network’s favorite creative twists on the classic.

A Trio of Bruschetta (pictured above)
Set up a toppings bar with Bobby Flay’s three savory picks — creamy white beans, tangy black olives and juicy tomatoes — and let everyone top their own toast.

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