All Posts In Recipes

9 Ways to Fall in Love with Carrot Cake All Over Again

by in Recipes, April 24th, 2016

Carrot CakeIf you told the childhood version of yourself that one day you’d flip for a cake filled with a vegetable, you surely would have laughed. But this tried-and-true dessert is endlessly craveable no matter how you make it. And yes, there are many ways:

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Meet the Macaroni and Cheese Made with 10 (Yes, Really) Cheeses

by in Recipes, Shows, April 23rd, 2016

Sunny's Dimepiece Mac and CheeseMost mac and cheeses are made with one or two, maybe three, cheeses, and sure, they turn out plenty gooey and creamy. But what happens when you more than triple that melty, buttery goodness and stir in a whopping 10 kinds of cheeses? Richness and decadence of the best sort, of course. On this morning’s cheese-focused episode of The Kitchen, Sunny Anderson, the unofficial queen of all things mac and cheese, debuted this showstopper, with wowing results. And perhaps best of all, it’s both easy to make and shockingly easy on your wallet. Here’s how.

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What Do I Do with Leeks?

by in In Season, Recipes, April 23rd, 2016

Leeks are a member of the Allium family, which is essentially the onion family, and can really be used in any way that you would use an onion, which is lots of ways. Their flavor is slightly milder than that of a typical onion. They look like oversized scallions or green onions, long and cylindrical, and they should be firm, with nice taut layers.

They are available in the fall and the spring, with the spring leeks being smaller and more mildly flavored. The dark green tops are very fibrous and tough, and can be used to flavor stocks, but it’s the light green and white parts that are best for eating. Leeks can be eaten raw or cooked, and featured as a vegetable in their own right (which is more common in European cooking) or as a supporting aromatic.

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Lotsa Matzo: 10 Fun Recipes for Passover

by in Holidays, Recipes, April 22nd, 2016

Have you grown a little weary of the standard Passover fare? Sure, matzo pizza and PB&J make great after-school snacks when you’re 12 (and we love them still), but perhaps you’re looking to expand your options a bit. Here are some delicious new ways to incorporate more matzo into your life. All of these ideas are vegetarian to help keep them kosher for Passover, but feel free to add meat if you want.

Matzo Tostadas
If it’s square, is it still a tostada? Of course! We topped these with refried pinto beans, scallions, shredded cabbage, romaine, red onion, radishes and soft, crumbly Mexican cheese, plus pico de gallo salsa.

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Not Your Grandma’s Seder: 6 Sweet, Unconventional Passover-Friendly Treats

by in Holidays, Recipes, April 21st, 2016

Matzo Stack CakeFor those celebrating Passover, the day before is spent in preparation. Kitchens are scrubbed clean, seder tables are set, matzo is purchased in bulk and food preparations are well underway. Though nothing can beat your bubbe’s matzo ball soup or flourless chocolate cake, these inventive and creative Passover-friendly sweet treats are here to punch up your holiday dessert spread.

When life gives you unleavened bread, make cake! But not just any cake. Layer together a super-fun No-Bake Matzo Stack Cake with whipped cream, chopped nuts and, of course, crunchy matzo.

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6 Sensational Ways to Take Carrots Beyond Snacking

by in Recipes, April 21st, 2016

Roasted CarrotsBaby carrots straight from the bag are the snack of all snacks, but that isn’t all the crunchy carrot is good for. In fact, there are so many things you can do to carrots to take the in-season veggie beyond its snack-time roots.

Roasted

Heat up the oven for one of the easiest ways to prep your carrots. Ina Garten makes her fan-favorite side of Roasted Carrots by splaying 12 carrots on a sheet pan in a piping-hot oven with just olive oil, salt and pepper, and then tossing the finished product with fresh herbs.

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5 Gorgeous Cakes That Stripped Down for Spring

by in Recipes, April 21st, 2016

As you peel back layers of winter wool, consider shedding your offset spatula from your baking arsenal too. This spring, it’s all about the “naked cake” — a low-fuss creation with exposed sides that’s perfect for the baker who simply cannot waste time on impeccably frosted edges. As much as we love a thick coat of icing, we’re just as excited by the abundance of fresh fruit now at the markets — and the myriad opportunities fruit presents for dressing up spring desserts. When diced or sliced thin, pineapple, banana and fresh berries can all double as sweet jewels for dressing up layer cakes. It would be a true gaffe to cover them up, which is why these pretty cakes are letting their middles show.

Strawberry-Rhubarb Shortcake
Strawberry shortcake meets strawberry-rhubarb pie in this spring dessert mash-up. No need to frost down the sides of the cake — it’s much prettier if you let the strawberries and rhubarb peak out through the center.

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9 Ways to Eat Asparagus All Spring

by in In Season, Recipes, April 20th, 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.

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21 Recipes for Chocolate-Chip Cookie Addicts Everywhere

by in Recipes, April 19th, 2016

21 Recipes for Chocolate-Chip Cookie Addicts EverywhereChocolate 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.

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10 Ways to Cook Peas, the One Veggie All Kids Will Eat

by in Family, Recipes, April 19th, 2016

Pasta, Pesto and PeasNothing 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.

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