All Posts In Recipes

Chickpea Soup with Spiced Pita Chips — Meatless Monday

by in Recipes, January 26th, 2015

Chickpea Soup with Spiced Pita ChipsWhether you’re looking to use up the last of the vegetables in the refrigerator, to make a single recipe that will feed your whole family or simply to cozy up to warming comfort food, soup is one of the ultimate go-to meals that surely fills the bill every time. When you’re craving something especially creative, dig into Food Network Magazine’s Chickpea Soup with Spiced Pita Chips (pictured above).

Ready to eat in only 40 minutes, this fuss-free soup features fresh carrots and celery, a can of tomatoes, plus chickpeas for heft, and pinches of cumin and coriander for over-the-top taste. Once you’ve prepared the base of the soup, let it simmer for a few minutes so the flavors have a chance to marry, and before serving, finish with a splash of bright lemon juice. For extra texture, dress up the soup with golden pita chips, which promise welcome crunch.

Read more

Embrace the Blizzard with Snow Day Cookies and Hot Cocoa

by in News, Recipes, January 26th, 2015

The ChewyHave you heard? There’s a little snowstorm making its way up the Eastern seaboard right now, and of course by “little snowstorm” we mean mammoth nor’easter the likes of which haven’t been seen here in New York City before. A blizzard of this magnitude surely brings with it a few icy downfalls, like bone-chilling temperatures, slippery streets and heavy shovels, but it also practically guarantees a snow day tomorrow. Take advantage of those cozy hours at home by indulging in a sweatpants-and-TV day — as well as cookies and cocoa.

Alton Brown’s The Chewy (pictured above) is the ultimate in chocolate chip cookies, with a five-star rating and more than 1,000 user reviews. You can trust that the name speaks for itself; these cookies turn out moist, soft and chewy in the center with just a hint of crunch along the edges. “The darker the sugar you use, the chewier your cookies will be,” Alton explains.

Read more

Football Fan Fare: What’s Your Favorite Game-Day Dish?

by in Recipes, January 24th, 2015

Katie Lee and Jeff MauroAs is the case in many homes on game day, The Kitchen co-hosts’ football fete featured the ultimate roster of tailgate classics on this morning’s all-new episode. From meaty nachos and next-level chicken wings to deep-dish pizza, chile con queso and boozy slushes, the cast showcased a savory spread of hearty eats and drinks all worthy of your big-game bash.

FN Dish wants to know, when it comes to indulging at your football party, what snack do you most prefer? Are you a fan of sticky, saucy Buffalo-style wings, or do you prefer the warming comfort of beefy chili? Do you dig into creamy dips right away, or do you skip the savory selects to save room for sweet brownies? Share your favorite fan fare by voting in the poll below.

Read more

Made-Over Game-Day Recipes to Lighten Up Your Party

by in Recipes, View All Posts, January 24th, 2015

Our Food Network Kitchen gave heavy game-day fare (think Buffalo chicken dip and potato skins) a healthy makeover with lighter takes on classic recipes. So now you can snack through halftime without feeling like you’ve eaten your weight in guacamole.

Read more

5 Kid-Friendly Alternatives to Cheese, Crackers and Carbs

by in Recipes, January 23rd, 2015

Carrots & Dip Taste TestGot a carb lover on your hands? A couple of pintsize cheese addicts? Me too. In fact, I have four small kids, and sometimes it seems like they’ll eat only cheese, crackers and other carbs (CCC), at least without a fuss. When we’re in a CCC rut, I break out a few of these delicious alternatives.

Carrots and Dip Taste Test: Hear me out. If your kids don’t like raw veggies, give them a choice of a few dips (salad dressings, hummus or whatever you have in the fridge), and ask them to pick a winner. Alternatively, pick their favorite dressing — say, ranch — and offer three to four kinds of raw veggies to dip right in. Have them declare a favorite vegetable instead.

Read more

Power Balls — The Weekender

by in Recipes, January 22nd, 2015

Power BallsMy husband and I are working on buying our first house. So far we have done a ton of research, taken carloads of stuff that we don’t want to move to Goodwill and pulled way back on our spending in order to save every extra penny for this giant purchase.

One way we’re tightening our budget is by focusing on our food expenses. I’ve given up $4 cups of pour over coffee, and my husband is taking his lunch to work most days. We’re focusing on meal planning, reducing waste and eating less meat.

I’m also trying to make a few snack-y convenience foods to replace the ones I might otherwise buy while I’m out running errands, which is how Trisha Yearwood’s Power Balls came into my life.

Read more

Chefs’ Takes on the Gooiest Mac and Cheese Ever — Comfort Food Feast

by in Recipes, January 22nd, 2015

Macaroni and CheeseWhen you have a hankering for some serious comfort, a bowl of steamy macaroni and cheese is perhaps the only way to go. But before you put a from-the-box take on mac on the stove — or, dare we say, in the microwave — stir together a cheesy, comforting bowl of macaroni and cheese the from-scratch way. These mac and cheese recipes from your favorite Food Network chefs should help the cause.

The best things in life don’t need to be fiddled with, and Tyler Florence’s recipe for classic Macaroni and Cheese is creamy, dreamy proof. With elbow macaroni, grated cheddar, and a little depth from dry mustard and thyme, Tyler’s dish is a go-to recipe to have in your arsenal.

Read more

Best 6 Ways to Enjoy Buffalo Chicken

by in Recipes, January 21st, 2015

Fried Buffalo Wings with Blue Cheese DipGame day may be about the football game first and foremost, but surely Buffalo chicken wings are a close second in importance. Sweet, spicy and saucy, the tried-and-true wings are tailgating must-haves, but the flavors of chicken and Buffalo sauce shine beyond the bone-in meat. From Ree Drummond’s entree salad and Jeff Mauro’s satisfying sub to Food Network Magazine’s decadent mac and cheese, read on below to learn all-new ways to celebrate this classic football food.

1. Fried Buffalo Wings with Blue Cheese Sauce — Food Network Magazine’s bold rendition (pictured above) of the beloved Buffalo wings is a no-fail crowd-pleaser. After a quick deep-fry, toss the golden-brown wings in a buttery hot sauce, and serve alongside a cooling blue cheese-sour cream sauce.

Read more

Rolled and Wrapped Recipes for Game Day

by in Recipes, January 21st, 2015

Wraps and Rolls for Game DayBreak out the tortillas (and more unexpected ingredients) for rolled and wrapped game-day appetizers that will be met with resounding cheers. These make-ahead, bite-size riffs on game-day favorites are easy to make and even easier to eat, so you won’t be spending your game-day viewing party holed up in the kitchen.

Read more

Skillet Lasagna with Butternut Squash — Meatless Monday

by in Recipes, January 19th, 2015

Skillet Lasagna with Butternut SquashGone are the days when making lasagna was a weekend-only activity that required hours of preparation. With the help of a stove-to-oven pan, Food Network Magazine’s quick-fix Skillet Lasagna with Butternut Squash (pictured above) is a go-to dinner you can reach for on even the busiest of weeknights.

The secret to making this recipe in a hurry is taking advantage of welcome timesavers. Start with your favorite jar of marinara and a package of frozen butternut squash, and opt for no-boil noodles (flat-shaped lasagna noodles that become tender by absorbing sauce) to save yourself from cooking traditional pasta separately. Once you’ve made a creamy cheesy mixture studded with the squash, it all comes down to layering: first the sauce, then the noodles and finally the cheeses before repeating the process. Top with a final blanket of gooey mozzarella and a sprinkle of nutty Parmesan for added decadence before baking. It’s a good idea to let the skillet rest for a few minutes before serving; this will help prevent the cheeses from oozing out when you cut into the lasagna.

Read more