by Marisa McClellan in Recipes, February 6th, 2015
by Allison Milam in Recipes, February 5th, 2015
We have a houseguest coming to stay for a couple of nights next week. Whenever we have people come to visit, I try to do a few things before they get here. The first is to make sure the bathroom is relatively clean (we have but one, so it degrades to messiness quite easily). The second is to make sure that our extra bedding is cleaned and aired out. And the third is to make some extra-tasty thing to have on hand to feed them.
Now, cooking for guests is a tricky thing these days, because just about everyone has some dietary exception. This means it’s always best to ask ahead of time, to ensure that you make something they will be able to enjoy. Happily, my impending guest is relatively free of food avoidances or aversions.
by Food Network Kitchen in Books, How-to, Recipes, February 5th, 2015
If you think winter thus far has been especially punishing and demoralizing, just know that all hope has not been lost. Even though the infamous groundhog left us in disappointment in our moment of need (6 more weeks of winter?!), there is still reason to keep trudging through the snow and slush with your chin up. In fact, if there’s one thing we know for sure, it’s that these times of meteorological despair require more than a quality winter coat to get you through; they call for a casserole leaving the oven in warm, stick-to-your-ribs splendor. If you’re searching for a beacon of hope in this frosty weather, these comforting casserole recipes are it.
Just like snow goes hand in hand with snow boots, broccoli and cheese are connected on a very real level. Combine the two for an ultra-comforting Broccoli and Orzo Casserole. Food Network Kitchen opts for mild, creamy Havarti cheese for its stellar melting tendencies and tops the finished product with buttery panko breadcrumbs for a crunchy finish.
by Allison Milam in Recipes, February 5th, 2015
The first thing you notice about Lisa is her cowboy boots. Cherry red, spit polished and worn-in just enough, they tell you everything you need to know about the Houston transplant’s cooking: It’s bright, approachable, comes from the West and will linger in your memory for days afterward. To bring some welcome variety to the winter kitchen, we invited the James Beard Award winner to our Manhattan headquarters in Chelsea Market to make Chicken Spaghetti, one of her favorite dishes from her latest volume, The Homesick Texan’s Family Table. Make this simple and comforting recipe in your own kitchen with help from Lisa’s step-by-step how-to.
by Maria Russo in Holidays, Recipes, February 5th, 2015
A staple everywhere from diners and bed and breakfasts to your breakfast table, pancakes are a morning win every time you flip them. They’re killer in their purest form, simply smeared with butter and smothered in maple syrup, but there’s something to be said for adding a little more dimension to the average flapjack. Highlighting all kinds of add-ins, this roster of pancake recipes is sure to make you flip.
You’ve savored your fair share of pancakes, but there’s a new griddled beauty in town: the Pancake Breakfast Casserole (pictured above). By baking pancakes in a rich, creamy custard and topping them with bursting blueberries, your pancake intake can embody a whole new level of comfort. Plus, even if you’re a pancake-producing maven, ready-made frozen pancakes can be swapped in for an easy timesaver.
by Joseph Erdos in Recipes, Shows, February 3rd, 2015
From greeting cards and red roses to candy hearts and chocolate boxes, much is made of Valentine’s Day every year. But if, for whatever reason, you’re not embracing the day devoted to love this Saturday, there’s still a way to celebrate: Swoon over a bold — and, ahem, pungent — meal without fear of recoil from your partner.
Set up an appetizer to remember by crafting an elegant cheese plate with a deliciously funky blue cheese at the center, then dig into Alton Brown’s 40 Cloves and a Chicken (pictured above) for dinner. This 5-star supper is made with only four ingredients, but together they pack a flavorful punch. While dozens of garlic cloves may surely seem over the top, don’t shy away from adding all of them; they turn soft and surprisingly sweet as they roast, and together with the thyme, the garlic complements the chicken.
by Maria Russo in Recipes, February 2nd, 2015
On last night’s episode of Kids Baking Championship, the eight young bakers had to adapt two of their signature dishes for a bake sale. Then midway through the challenge, judges Duff and Valerie sprung a twist on the unsuspecting kids: They would have to make a third treat, featuring PB&J flavors. At least two kids professed to hate peanut butter and jelly, but no matter, because they had to use the two ingredients in their third treat.
When it comes to bake sale treats, the best kinds are always ones that are easy to transport, hand-held and, well, it helps if it’s a rendition of a classic that everyone’s sure to like, such as cupcakes, cookies and brownies. Cook along with the challenges in the show, and check out these bake-sale recipes and see if you could put a twist on any one of them.
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by Allison Milam in Recipes, February 1st, 2015
There’s no denying the allure of takeout dinners — they’re easy, fast and able to cure your salty cravings in a flash. But when you find the correct recipe, so, too, are takeout-inspired meals you make at home. Plus, the DIY versions are likely better for you than their restaurant counterparts, and you can customize them with your favorite ingredients.
Our Food Network Kitchen’s Healthy Farro Fried “Rice” (pictured above) is a next-level take on traditional Asian-style fried rice. Simple enough to make on a weeknight, this lightened-up dish is brimming with vegetables, like carrots, peas and bean sprouts, and it swaps out basic rice in favor of farro. If you’ve never before worked with farro, our Food Network Kitchen describes it as “an Italian variety of wheat with grains that turn tender and toothsome with cooking.” Similar in shape and texture to brown rice, farro is prepared in much the same way: by cooking in a pot of boiling water for a few minutes. While quick-scrambled eggs add heft to this go-to dinner, a sweet and tangy sauce of ginger and garlic adds over-the-top flavor. Before serving, finish the farro with chopped scallion greens for extra freshness.
by Maria Russo in Recipes, January 31st, 2015
Many of us have been amped up for Sunday’s game since the day football season began. But if you don’t eat, breathe and play football, chances are the big game snuck up on you. Have no fear! Instead of fumbling an opportunity to eat guacamole and drink beer on a Sunday night, throw together a last-minute viewing party spread with a little football-inspired rushing. This lineup of big-game bites may look sprawling, but each recipe can hit the coffee table in under 30 minutes.
The Neelys’ Triple Pork Sliders have the look of big effort in a small package, but they can actually be ready in a little over 20 minutes with the help of your grill pan. With a meaty mix of ground pork, chorizo and applewood smoked bacon, these sliders pack huge flavor in each mini patty. Slather each little bun with an easy-to-make smoked paprika mayo, and consider part one of your big-game spread complete.
by Marisa McClellan in Recipes, January 29th, 2015
Fresh off a brutal weather week that left the East Coast blanketed in winter white, The Kitchen co-hosts came together this morning for an entire hour dedicated snow-day cooking. Whether you’re holed up indoors during a snow day or you’re forced to brave the elements and shovel, the name of the culinary game on chilly snow days is warming comfort food. Read on below to get the cast’s top takes on stick-to-your-ribs recipes for next-level gnocchi, plus the fluffiest mashed potatoes, a spiked cocoa cocktail and more.
If you’ve never before made gnocchi at home, Geoffrey Zakarian’s fuss-free recipe for Ricotta Gnocchi (pictured above) is a good place to start. He combines rich ricotta cheese with nutty Parmesan for flavor, then mixes in two kinds of flour and eggs to bind the dumplings together. After just a few minutes in boiling water, they turn out tender and delicate, ready to be tossed in a garlicky pancetta-studded tomato sauce. Geoffrey says that uncooked gnocchi will be good in the freezer for two weeks, so plan ahead for easy weeknight meals with ready-to-go gnocchi.
This time of the year, when the days are short and bone-chillingly cold, I turn to citrus to help brighten my mood. I bring home clementines by the bagful, order boxes of sweet-tart Meyer lemons direct from California and peel myself at least one red grapefruit every afternoon as a snack.
Most of the time, my citrus consumption feels spare and virtuous, but occasionally I put a few lemons and limes to work in a less austere manner. I have a small, dense lemon loaf recipe that I adore. Lemon curd happens at least once a season in my kitchen. And this year, I’m having a hard time keeping myself away from Ree Drummond’s Lemon-Lime Pound Cake.