All Posts In Recipes

Wild Mushroom and Sun-Dried Tomato Farrotto — The Weekender

by in Recipes, February 7th, 2014

Wild Mushroom and Sun-Dried Tomato Farrotto - The WeekenderI discovered risotto when I was 27 years old. Before that, my only experience of anything even remotely risotto-like came from a box or involved a can of cream of mushroom soup. For a time, I made it every week as a way to stretch leftovers.

Lately I’ve been trying to eat more whole grains and fewer things that are blindingly white. I thought this meant that I’d need to give up my risotto habit entirely, but I’ve discovered that white rice isn’t the only grain with which one can make a savory pudding that stretches the end of a roast chicken into a brand-new meal.

I’ve tried it with barley, wheat berries and even oat groats, but the grain that has come out on top is definitely farro. Though some people argue about what farro is exactly, most typically believe it’s the whole-grain version of cereal crops known as einkorn, emmer and spelt.

A risotto made with farro won’t be quite as creamy as one made with rice, but it is worth making nonetheless. I really enjoy the sturdiness and texture of the grain. Unlike traditional risottos, this version reheats beautifully (though sadly, that means there’s no need to make risotto cakes).

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Foods to Torch (on Purpose) for the Opening Ceremonies

by in Events, Recipes, February 6th, 2014

Foods to Torch (on Purpose) for the Opening CeremoniesTo us, nothing says Olympics like a pie on fire. On Friday, one of the most-epic torch relays in recent memory comes to an end at the opening ceremonies in Sochi, Russia. If you’re feeling inspired to follow along, here’s some food to set alight in the privacy of your own home.

Let’s start simple, with torched desserts. Alton’s Creme Brulee is classic and straightforward; Food Network Kitchen’s Pumpkin Brulee Cheesecake has a bit of a twist.

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Winning Chicken Dinners — Comfort Food Feast

by in Recipes, February 6th, 2014

Winning Chicken DinnersChicken got its crown as the darling of the dinner table for a reason. It’s lean, versatile and easy to cook, and it also lays the foundation for some of our favorite comforting recipes. Your mother’s chicken noodle fixes you up like nothing over the counter ever could, and a spicy Slow-Cooker Chicken Chili proves that comfort foods don’t have to be dull. Whether you’re cutting into a full chicken, nibbling it by the wing or taking in tender shreds with a spoon, these comforting chicken recipes are stick-to-your-ribs good.

This time, what’s comforting is what’s crunchy. Pat and Gina’s Oven-Fried Chicken skips the deep-fry dunk for a lighter dose of home-cooked goodness — without forsaking that vital crispy exterior. For another oven-baked main, Ina’s bright Lemon Chicken Breasts are boneless, but she keeps the skin intact for added flavor.

When it comes to comfort, a big bowl of soup is the name of the game. For some, a steaming bowl of Matzo Ball Soup or Ree’s Chicken and Noodles is a weekly necessity. For others, Southern-style recipes like Sunny’s Easy Chicken and Dumplings bring it all home.

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Brighten Up Your Winter with This Citrusy Salmon Recipe

by in Recipes, Shows, February 5th, 2014

Grapefruit-Honey Salmon

For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient grapefruit. The goal of this challenge was to use the sweet-sour taste of the citrus fruit to its full advantage by pairing it with hearty salmon. Not only is grapefruit in season during winter, but it’s a great way to enjoy a bit of brightness during the dreary season — and it’s packed with vitamin C to fight off colds and flus. This Grapefruit-Honey Salmon is easy to put together, with only seven ingredients, and takes just 25 minutes in total. It’s a recipe your family is sure to appreciate for its sweetness and savoriness.

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Vanilla Pudding, Six Ways

by in Recipes, February 5th, 2014

6 Vanilla PuddingsWhether it’s an after-school snack or a silky spoonful of dessert, vanilla pudding is always a sentimental treat that can instantly channel the flavors of childhood. To re-create this creamy comfort food from scratch, toss out the powdery boxed mix and whip up Food Network Kitchen’s old-fashioned Vanilla Pudding recipe that tastes just like Mom’s used to. Once you’ve whisked together this sweet bowl full of nostalgia, start experimenting with mix-ins to give your pudding a modern twist. From crushed cookies to ice cream-inspired candy combos, these imaginative additions only enhance the basic pudding, allowing the classic flavor to shine through.

Rocky Road PuddingYou won’t have to worry about this bowl of rocky road melting: Vanilla pudding stands in for the ice cream scoop but delivers the same classic flavors when mixed with semisweet chocolate chips, toasted walnuts and miniature marshmallows.

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Best 5 Biscuit Recipes

by in Recipes, February 5th, 2014

Southern BiscuitsWhether you’re a true Southern sweetheart who enjoys biscuits every Sunday morning or you only encounter biscuits atop the occasional pot pie, there’s no denying that these buttery, flaky beauties are a comfort food classic that can shine in meals anytime of the day. The secret to baking up light, moist biscuits is not overworking the dough. When you’re incorporating ingredients, take care to mix them only until they’re combined; any more than that and they run the risk of being too tough. Check out Food Network’s top-five biscuit recipes below to find crave-worthy bites from some of your favorite Food Network chefs, like Giada, Trisha, The Pioneer Woman and Alton.

5. Nonna’s Lemon-Ricotta Biscuits — Featuring a few drops of almond extract, plus creamy ricotta cheese and a squeeze of fresh lemon juice, Giada’s quick-fix biscuits are topped with sliced almonds for subtle crunch and can be served either warm or at room temperature.

4. Daddy’s Biscuits — Trisha’s 30-minute biscuits are made with only a handful of ingredients and can turn out as soft or crisp as you like depending on how close together or far apart you bake them.

Get the top-three recipes

How to Make Frosted Olympic-Ring Cookies

by in How-to, Recipes, February 4th, 2014

The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit of the winter games in Sochi, Russia, by celebrating with these cute and colorful Olympic-ring cookies.

I used my tried-and-true gingerbread recipe after experimenting enough to learn that most sugar cookies, including those made with store-bought premade dough, spread out too much in the oven. Gingerbread also adds a touch of warmth to these games set in a snowy winter wonderland. This recipe is almost as easy to make as with a prepared mix, though it does take a little muscle to roll out. Pressing the dough thin before refrigerating helps to reduce some work later.

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Kale and Apple Salad — Meatless Monday

by in Recipes, February 3rd, 2014

Kale and Apple SaladWith game day mere hours behind you, chances are you’re probably chock-full of all things saucy, snacky and deep-fried right now. Today, instead of succumbing to more indulgent dishes, start the week off on a fresher note with a simple salad.

With kale all the rage these days, recipes using this good-for-you vegetable are seemingly everywhere. But while some may suggest you cook kale as you would other leafy greens, the experts at Food Network Kitchen explain, “Antioxidant-rich kale is even better for you when eaten raw.” In its top-rated, quick-fix recipe for Kale and Apple Salad (pictured above), the Kitchen celebrates a myriad of textures, plus light, zesty flavors. Start by making a simple dressing of lemon juice and olive oil, then add sliced kale and let it rest for about 10 minutes so the leaves have a chance to absorb the flavor. Since kale is a sturdier green than romaine or iceberg lettuces, you don’t have to worry as much about it wilting quickly. For added texture and a bit of heft, add in crunchy sliced almonds and chewy dates, plus crisp apple slices and pecorino cheese to round out the taste.

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How to Make Perfect Buffalo Wings

by in Recipes, February 1st, 2014

Buffalo WingsAre you the kind of football fan who judges a sports bar by the quality of its Buffalo wings? I’ll admit it: Good wings are my prerequisite for a Sunday destination. My all-time favorites can be found at Moriarty’s in Philadelphia, where the colossal wings tossed in a tangy, spicy sauce always score big points. When I moved away from Philly years ago, lack of access to these wings inspired me to try making my own (with mixed results). Fortunately for all of us, Food Network Kitchen came up with a fantastic recipe for super-crispy, fried-then-baked Buffalo wings that will wow your Super Bowl crowd. These wings might just turn your place into the football-watching crew’s regular Sunday haunt.

Check out a step-by-step how-to for Buffalo wing perfection.

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Easy Dishes Done Right on The Kitchen, Plus Quick-Fix Dinner Recipes

by in Recipes, February 1st, 2014

Pepperoni Pizza PocketWhether it’s because of late nights at the office, your kids’ after-school commitments or simply unexpected traffic on the drive home, quick, easy dinner recipes are essential for most families, and it’s always a good idea to have a few timesaving favorites in your arsenal for go-to meals. The Kitchen‘s co-hosts showed off their simplest suppers on this week’s all-new episode, as Marcela prepared her Pizza Dough Chicken Empanadas and Katie opted for her breakfast-for-dinner Fridge Frittata.

The keys to any easy meal are preparation and the taking of a few shortcuts where appropriate. Marcela’s empanadas came together as quickly as they did thanks to prepared pizza dough. Since it can take time to perfect from-scratch pizza dough, there’s no reason not to reach for a supermarket variety, especially on hectic weeknights. Also, the next time you scour the aisles, pick up some extras of your family’s most-used ingredients; that way you’ll always have these workhorse products stocked in your pantry. When it came to relying on ready-to-go ingredients, Katie followed suit, although she reached for leftovers — potatoes. Try repurposing remnants of earlier dishes instead of simply tossing them in an effort to not only make mealtimes easier, but to also save money.

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