For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient broccoli rabe. The goal of this challenge was to find a new use for the leafy green outside of traditional Italian cooking. With that in mind, this recipe for Broccoli Rabe and Cheddar-Beer Soup came about. This classic comfort food gets remade by swapping regular broccoli with broccoli rabe, which lends a spicy and slightly bitter taste to the soup. You might just find yourself loving this new rendition even more than the original — it’s that flavorful.
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With a crispy, crunchy crust and a moist, tender center, French toast is a hearty breakfast that’s most often made even more comforting with a hefty drizzle of warm maple syrup. While the classic recipe requires little more than bread, eggs, and a splash of milk or cream, there are seemingly endless ways to dress up this timeless favorite, including using specialty bread or baking the toast into a big-batch casserole. Check out Food Network’s top-five French toast recipes below to find a mix of traditional and creative renditions from Guy, Ina, The Pioneer Woman and more Food Network chefs.
5. Texas French Toast Bananas Foster — Using the decadent dessert of bananas Foster as his inspiration, Guy dunks thick-cut Texas toast into a sweet, creamy mixture of rum, cinnamon and orange juice, then tops the griddled bread with caramel-coated bananas.
4. Chocolate Hazelnut Stuffed French Toast — Sandwiched between two slices of buttered French toast, the chocolate-hazelnut spread becomes warm and deliciously gooey.
My goal is to repurpose pretty much everything in the kitchen to cut down on waste. With each new recipe, I create a quilt, of sorts, weaving unused ingredients, or leftover portions, from one dish into the next new recipe I develop. When I make bread, the little bit of flour left on the board after kneading and baking gets spooned into a bowl for the next time. A few leftover meatballs might make for a meager meal on their own. Smashed up and simmered in a marinara sauce, though, they’re a hearty dinner over polenta or pasta.
When I buy beets, the tops, also called beet greens, are always set aside for a quick saute. Finding uses for the less-obvious ingredients is something I particularly enjoy. Take carrots, for example. They, too, come with these lush, green leaves attached, which most people snap off and toss in the trash. Thanks to some inspiration from a friend on Instagram a couple of months ago, I decided to make a pesto out of them. This recipe is a great way to enjoy an old favorite in a new way.
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.
Weekends are practically made for lazy, relaxed breakfasts, but once Monday strikes, there’s little time to enjoy morning classics. To indulge in your favorite breakfasts like eggs, pancakes or waffles during the hectic week, however, all you have to do is ditch the idea that they can only be enjoyed in the morning. Try swapping out your usual dinner fare and introducing hearty breakfast and brunch staples to your suppertime routine; they’re just as simple and quick to prepare as many traditional dinner dishes, but they’re often a bit more decadent, so they will feel like a treat. Plus, your kids will enjoy the novelty that comes with having “morning” food at nighttime.
Food Network Kitchen’s Baked Eggs with Farmhouse Cheddar and Potatoes is one such easy breakfast dish that’s ideal for dinner, as it combines tried-and-true morning picks and is ready to eat in less than an hour. Made conveniently in a single pan, this recipe is simplest to make when you have all of your ingredients prepared and at the ready; that way you can move from one step to another in flash. Start by sauteing potatoes in fresh parsley and garlic, then create a few wells in the mixture into which you can crack eggs. After baking the eggs for a few minutes, top with a blanket of cheddar, then return to the oven to achieve a gooey, melty finish. Be sure to start the recipe in an ovenproof skillet, like a cast-iron one, since it will move from the stovetop to the oven.
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
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.
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.
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.
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.