by Nikhita Mahtani in Recipes, August 18th, 2014
by Maria Russo in Recipes, August 16th, 2014
Trying to pick a protein source that isn’t tofu for vegetarian meals can be frustrating, which is where quinoa comes in. It has a slightly nutty taste and can easily be topped with a number of seasonings, which adds to its versatility. Packed with flavor, quinoa is the ideal pick when it comes to a weeknight dinner.
In this Quinoa and Vegetable Stuffed Peppers recipe from Rachael Ray, the quinoa is cooked with garlic, chiles, mint leaves and basil to give it a burst of flavor and is topped with feta cheese for a tangy twist. Vegetables like eggplant and zucchini give it an additional nutritional boost, and it is then stuffed in olive oil-roasted peppers for a colorful, tender dish.
by Virginia Willis in Recipes, August 15th, 2014
While hectic weeknight schedules might make it difficult to embrace cooking with your kids on Monday through Friday, lazy weekends — especially in the summer — are often an ideal time to let little ones try their hands in the kitchen. This morning on an all-new episode of The Kitchen, the co-hosts celebrated young chefs and introduced a series of must-try bites that kids of all ages would be eager to both assemble and enjoy. Just in time for the last few weeks of summer, FN Dish has rounded up even more kid-friendly eats and drinks to help parents make the most of this fleeting carefree season. Read on below to find savory and sweet picks to try out with your kids at home.
It’s no secret that kids have a penchant for chicken fingers, and in her recipe for Parmigiano and Herb Chicken Breast Tenders (pictured above), Rachael dresses up the kid-approved classic in a flash. Ready to eat in only 35 minutes, her chicken dinner features chicken breasts dunked in a mixture of crunchy panko breadcrumbs and nutty Parmesan cheese, which helps achieve a crispy coating on the outside. Round out the plate with spaghetti topped with a tomato-garlic sauce to complete the meal.
by Allison Milam in Recipes, August 14th, 2014
A rotisserie chicken picked up on the way home from work in a mad dash into the grocery store spells convenience. It’s dinner on the table in a hurry. You can even get all-organic chickens with all-natural ingredients in some better markets. It’s good stuff. However, a home-cooked Whole Roast Chicken with Lemon and Herbs spells real down-home comfort. For all practical purposes, they are the same dish, same bird, same concept, but face it — it’s just not really the same thing. A bird in a bag is a heck of a lot better than a fast-food burger and fries, but it’s like comparing the proverbial apples and oranges — both fruit and round, but that’s about it.
There is little more that satisfies me personally than roast chicken. I love the mouthwatering aroma that fills the house, the sound of the sizzle of the juices in the pan when you open the door to baste the meat, the crackle of the golden-brown skin when the bird is carved. When I go to a world-class restaurant and I really want to see what the chef can do, I don’t order the sous vide signature dish christened with foam or the fancy-pants dish studded with truffles; I order simple, humble roast chicken.
by Nikhita Mahtani in Recipes, Shows, August 13th, 2014
We would never, in good conscience, recommend that you stand within 50 feet of a bowl of hot soup during the summer months. Sometimes we wouldn’t even suggest you kick on the stove at all. But that doesn’t mean the soup category is off-limits altogether. This summer, it’s all about cold soups — and we’re not just talking about trusty gazpacho, either. Use the month of August as a time for experimentation, and transform 10 types of summer produce into cool, refreshing summer soups.
1. Avocado: Creamy without cream, Chilled Avocado Soup (pictured above) is the most luxuriously velvety blend to meet your spoon, with ingredients reminiscent of guacamole, like cilantro, chiles and citrus.
2. Cucumber: Make your summer soups cool as a cucumber, with two recipes that play off the vegetable’s ultra-refreshing qualities. Chilled Cucumber Soup by Food Network Magazine incorporates yellow tomatoes and yellow peppers, while Chilled Creamy Cucumber Soup gets extra body from a helping of plain yogurt.
by Maria Russo in Recipes, August 13th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient grapes. While raw grapes are the perfect way to add a touch of sweetness to a salad, or just for snacking on their own, cooking with them might not necessarily be the most obvious choice. But in this recipe for Pan Roasted Chicken Thighs with Grapes and Olives, the sweetness of the grapes works together with salty ingredients like olives and capers to create a balanced dish that the entire family will love — and it puts grapes in a whole new light.
by Nikhita Mahtani in Recipes, August 11th, 2014
Even at the height of a stifling summer, there are days when only warm, gooey comfort food will do, and when you’re faced with that kind of craving, macaroni and cheese is a go-to solution. From the classic stovetop variety to the creamy baked casseroles studded with bacon, there’s a mac and cheese to please every palate, and most are easy-to-make standbys that are guaranteed to wow your family. Read on below to find Food Network’s top-five macaroni and cheese recipes from Trisha Yearwood, Alton Brown, Ina Garten and more chefs.
5. Slow-Cooker Macaroni and Cheese — After combining noodles with milk, butter and cheese in the slow cooker, Trisha lets the machine do the work of preparing the dish for her.
4. Mac ‘n’ Cheese with Bacon and Cheese — Fresh thyme and crispy, salty bacon dress up Tyler Florence’s big-batch baked casserole.
by Maria Russo in Recipes, August 9th, 2014
Pizza can be the ultimate comfort food — rich, gooey mozzarella on soft pizza dough is the perfect treat when you just need a little pick-me-up. But it’s not always the quickest or the healthiest option to make. Try a warm, cheesy flatbread as an alternative — by simply using store-brought pita slices and topping them with any combination of cheese and vegetables that you want, you can re-create a pizza for dinner with hardly any effort at all.
In this Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese and Almonds recipe, the zucchini is baked with a drizzle of olive oil to give it a charred, smoky flavor, and is then added to the hummus and crumbled goat cheese to bring out a combination of textures. The pita bread is grilled through to keep it soft and warm, and serves as the perfect base for the ingredients. Easy and flavorful, this is a summer recipe worth raving about.
by Cameron Curtis in Recipes, August 9th, 2014
From lazy afternoons spent outdoors to unexpected guests who drop by for an evening get-together, summer is all about relaxed, enjoyable days, including enjoyable entertaining. The key to any successful party — for both the guest and the host — is a range of go-to eats and drinks, and that’s where snacks come in. Instead of feeling like you have to prepare a no-holds-barred feast for your company, settle on a few simple snacks instead, like those featured on this morning’s episode of The Kitchen. The co-hosts showed off their favorite fuss-free recipes for casual bites and sips ideal for relaxed entertaining. Read on below to find a few of their quick-fix ideas, then check out the rest of what they prepared.
The Grilled Avocado Stuffed with Black Bean Salsa (pictured above) is a next-level take on the classic pairing of guacamole and salsa. When you dig into the dip with a crunchy tortilla chip, scoop up a mix of the creamy avocado and juicy salsa for a combination of flavors that are better together.
by Virginia Willis in Recipes, August 8th, 2014
Our ridiculously delicious birthday cakes are perfect for celebrating. Whether you’re going all-out with Ina Garten’s three-tiered hot-pink cake or keeping it simple with a vanilla sheet cake with chocolate frosting, these desserts will elate any birthday boy or girl.
1. Birthday Cake with Hot-Pink Butter Icing
The secret ingredient for Ina Garten’s moist cake layers? The addition of sour cream. Bake a 9-inch, a 6-inch and a 3-inch layer, and frost each separately with hot-pink icing. Chill each frosted layer before stacking, then pipe or spoon the remaining frosting around the base of each cake and around the top edge of the top layer before finishing with candy decorations. This is certainly a centerpiece cake that your crowd will remember.
Po’ boys are iconic in coastal cuisine, especially in southern Louisiana and along the Gulf of Mexico. They’re a New Orleans classic said to have originated in the early twentieth century, the name originating from the hungry plea, “Give a po’ boy a sandwich?” The original po’ boys were hollowed-out loaves of French bread layered with meat, brown gravy and fried potatoes. You can still get roast beef po’ boys with “debris” gravy, a flavorful jus with bits and pieces of roast beef in it.
However, with the Gulf at New Orleans’ front door, seafood has a mighty hold on Creole and Cajun cuisine.
Since time began, folks with less have harvested from the river and seas, for free. We may think of seafood as expensive now, but if you live on a body of water, dinner just might be as close as a hook or a net and a little bit of patience. Seafood po’ boys include fried oysters, fried catfish, fried soft-shell crab and, yes, fried shrimp. Don’t even think about cranking up the deep fryer or even heating up the grill, because these BBQ Shrimp Po’ Boys are poached in a highly seasoned garlic and lemon-butter sauce.