by Allison Milam in Recipes, May 14th, 2015
by Maria Russo in Recipes, May 14th, 2015
Repeat after us: You will not buy gloopy, mayo-clad, made-yesterday pasta salad from the deli container this summer. No way. As the most-fun salad of all the salads (seriously), summer pasta salad is the one irresistible picnic side we just can’t wait to make, partly because of how crazy-easy it is to throw together. Taken cold with an array of pasta shapes, the pasta salad genre can take so many different forms, each fresh, satisfying and bound to bulk up your picnic without much effort. Toss these bold summer pasta salads at home for on-the-go eating ideal for any outdoor potluck, low-key picnic or backyard cookout you come across this summer.
Make your first pasta salad of the season extra-special by doing it up with cheesy tortellini. Rachael Ray uses the tender store-bought stuffed pasta for an extra-satisfying Spinach Artichoke Pasta Salad (pictured above) that will be the star of the potluck from the very first spoonful.
by Allison Milam in Holidays, Recipes, May 13th, 2015
While there are times when you’re cooking for an obvious purpose — tonight’s dinner, the potluck on Saturday, a holiday feast — other times (and perhaps the best times) it’s for pure indulgence. And that’s especially the case when chocolate is concerned. When it comes to treating yourself to a just-because dessert, look no further than these six best-ever brownie recipes from Bobby Flay, Rachael Ray, Ina Garten, The Pioneer Woman and more of your favorite Food Network chefs.
Peanut Butter Caramel Swirled Brownies
Leave it to an Iron Chef to create this sweet tooth-satisfying brownie masterpiece. Bobby makes his own peanut butter-laced caramel to swirl into his two-chocolate brownies. After building the brownies strategically — with a base batter, then dollops of caramel, then more batter, and finally the last of the caramel — he swirls the components together to achieve “a stealth peanut butter brownie.” It’s called that, according to Bobby, because “you can’t see the peanut butter, but you can taste it.”
by Michelle Buffardi in Recipes, May 12th, 2015
The Pioneer Woman says it herself: Fried chicken is the perfect picnic food. Once it’s fried to crunchy, juicy perfection, this classic Southern favorite is just as good at room temperature as it is hot, so pack it up for your very first picnic of the season for on-the-go eating.
Just in time for Memorial Day, the inaugural day of outdoor eating, Ree Drummond’s Fried Chicken recipe gives you the golden, moist fried chicken you crave. By coating buttermilk-soaked chicken in seasoned flour that’s combined with buttermilk and milk, then frying the pieces in oil at the perfect temperature (360 degrees F, that is), you get the most crispiest, most-delicious fried chicken ever. After watching the video above, do it Ree’s way once and you probably won’t take your fried chicken any other way again. It takes just one bite, while you’re sprawled out on a picnic blanket outside, to see why Ree’s fried chicken is the recipe to rely on all season long.
by Maria Russo in Recipes, May 11th, 2015
There’s no wrong way to make peanut butter pie, just different ways.
Peanut Butter Pie with Chocolate Cookie Crust (above):
Make a chocolate cookie crust with crushed chocolate sandwich cookies (like Oreos) and melted butter. You can use a food processor to crush the cookies, but if you don’t have one, or have one but don’t feel like lugging it out of the pantry, put the cookies in a resealable plastic bag, let the air out before sealing, and crush the cookies using a rolling pin or a large can.
by Melissa d'Arabian in Food Network Chef, Recipes, May 9th, 2015
If your first thought upon reading the title of this post had anything to do with chips or taco shells, you’re not alone. Yes, tortillas come in corn and flour varieties, and they can be fried into crisp, dip-ready chips. But the tortilla pictured above isn’t a wrap or a chip at all. This tortilla — a traditional Spanish dish — is a savory baked pie, of sorts, with a base of hearty potatoes.
Featured in Food Network Magazine, this easy-to-make dish is ideal for both brunch and lunch. It features thinly sliced potatoes, which are first sauteed with onions so they turn out tender. Before baking, the potatoes are combined with beaten eggs, which helps to bind the spuds as they cook and ensures they can be sliced into even wedges upon serving. Since the tortilla moves from the stove to the oven within minutes, be sure to start the process in an ovenproof skillet — using just a single pan will help to build the flavors. For a welcome burst of freshness, serve the golden-brown tortilla with a simple but bold lemon-laced salad of fragrant parsley and sweet piquillo peppers.
by Maria Russo in Recipes, May 9th, 2015
In the winter months, I love nothing more than tucking into a warm meaty stew or sliding a butter knife through succulent tender braised roasts. I create my meals around the protein — sometimes relegating the sides to a secondary consideration, sticking to tried-and-true standbys most weeknights. If I am trying out a new flavor in the kitchen, it isn’t usually in the veggies.
I realize that as the weather warms up, there is a subtle shift to my cooking: I create my meals around the vegetables and keep the proteins uber-simple, usually just tossing them on the grill and then slicing to serve on a small platter, almost as a side to the veggie stars. The vegetables become my canvas for improvisation. Sometime around April or May, I start bulking up my veggie purchases, and I find myself browsing the local farmers market, or even just the supermarket produce aisle. Last week at dinner, my nephew Jack commented on the plethora of veggie dishes I served — I served three, but they were full recipes, not just the quick steamy work of a microwave. (I feel compelled to add that he even gave my sauteed cabbage a 55 on a scale of 1 to 10, which is something for cabbage and a 10-year-old.)
by Jessica Merchant in Recipes, May 8th, 2015
Macaroni and cheese, hold the mac — that’s the idea behind this week’s We Asked, You Cooked dish: a top-rated Cauliflower “Mac” and Cheese Casserole that’s garnered nearly 200 fan reviews on FoodNetwork.com. In place of the traditional pasta, the recipe swaps in better-for-you cauliflower for a lighter, vegetable-forward dish, but thanks to the creamy cheddar sauce, there’s no shortage of richness. As in weeks past, in true Food Network fan fashion you all answered the call in droves when we asked you to show us your food-photo skills by making this casserole and snapping a photo of it. We’ve scanned the submissions and narrowed it down to two entries that stopped us in mid-scroll. Read on below to find out who submitted our top picks.
From Cooking for Kishore: Pictured above
by Ricky Smith in Recipes, May 7th, 2015
Hey hey! My name is Jessica and I can’t stop spiking my recipes. I’m here to share them with you in hopes that we can chat over a cocktail-inspired snack.
Let’s talk boozy, frozen treats just in time for the warm weather that is right around the corner. I’m all about a fabulous dessert in the evening, when you’re sitting on the porch as the humidity dies down and fireflies (do you call them “lightening bugs”?) whiz by. Or something frosty that would make for the perfect happy hour treat works, or heck, even a lunchtime dessert with friends is great too. I’m a fan of a lunchtime dessert on a random Wednesday when you’ve just had it with the week — something that cures all.
A spiked granita filled with coffee and sugar and booze sounds just about right when you need to cool down or chill out, right?
by Allison Milam in Recipes, May 7th, 2015
Get excited, because your love for soup no longer has to be put away with your winter jacket and scarf. Just because it’s getting warmer outside doesn’t mean you can’t enjoy a comforting bowl of avocado soup or a ginger-carrot creation. In fact, these soups were made for sunnier times. Just like as chili warms you up while it’s snowing outside, there are chilled concoctions that can cool you down and nutrient-rich spring veggie versions that can boost your energy. Either way, soup lovers, rejoice!
Chilled Avocado Soup (pictured above)
Move on over, guacamole — there’s a new avocado dish in town. Marcela Valladolid’s Chilled Avocado Soup, served cold , is a beautiful dinner option for the warmer months. With a bit of spice from serrano chiles and fresh flavor from the avocado and lemon juice, it would be a surefire hit at any spring get-together.
Cheesy does it, cheese lovers. In addition to taking your favorite food by the block, don’t forget that one of the most-splendid ways to use cheese is in go-to side dishes.
1. Mashed Potatoes + Cheese
Mashed potatoes are normally improved upon with a lake of gravy in the center, but they’re even better than that when a little cheese gets involved. Ina Garten stirs garlicky herb goat cheese (as well as sour cream, butter and half-and-half) into her Goat Cheese Mashed Potatoes for Food Network Magazine (pictured above). After sprinkling the creamy side with Parmesan, she sets it in the oven so it gets a nice golden-browned top. You might never take your mashed taters without cheese again.