by Sara Levine in In Season, Recipes, April 20th, 2016
by Sofia Lyons in Recipes, April 19th, 2016
When asparagus first appears at farmers markets in late March, we get a little overeager. Sure, the bright-green stalks can be found in supermarkets year-round, but in-season asparagus is a completely different vegetable when it comes to both flavor and texture. Nothing screams spring like crisp, sweet asparagus at its peak. Here are nine ways to ensure that you won’t get tired of it all season long.
by Foodlets in Family, Recipes, April 19th, 2016
Chocolate chip cookies are a tried-and-true dessert staple for a reason; whether you like them chewy, crunchy or packed with nuts and fruit, there’s a cookie out there for you. Ready to take your cookie game to the next level? Try our mix of classic and creative chocolate-chip cookie recipes, including one that gives you permission to eat all the raw cookie dough you want (yes, really). Plus, check out our guide to baking your version of the perfect chocolate chip cookie, complete with your pick of textures and flavors.
by Maria Russo in Recipes, April 18th, 2016
Nothing tastes more like spring than a sweet pea bursting in your mouth. But you don’t have to use the fresh ones for kids to eat them up. Fresh or frozen, no vegetable is easier, more affordable or tastier to serve kids than peas. Here are 10 of our favorite ways to feature them.
Pasta, Pesto and Peas
This Ina Garten classic is a favorite with kids everywhere. That’s because kids love pesto. And pasta. And peas. It’s a trifecta of kids’ favorite flavors.
by Allison Milam in Recipes, April 18th, 2016
I’d like to introduce you to your new favorite grain, farro. Similar in taste and texture to barley, this hearty Italian ingredient is prepared just as you’d make rice, by boiling it, and is a culinary blank canvas of sorts — you can pair it with countless other flavors, just as you can quinoa or couscous. While you can indeed make a batch of farro while you’re planning the week’s meals on Sunday and count on it starring in simple salads for a few days thereafter, you can also turn the heat up on farro and serve it in a hot casserole, as Giada De Laurentiis has done in her recipe for Farro with Cheese and Herbs.
by Bev Weidner in Family, Recipes, April 16th, 2016
Guess 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.
by Maria Russo in Recipes, Shows, April 16th, 2016
It’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.
by Emily Lee in Recipes, April 15th, 2016
French 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.
by Maria Russo in In Season, Recipes, April 14th, 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.
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.
by Allison Milam in Recipes, April 14th, 2016
If 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.
Winter 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.