by Allison Milam in Recipes, February 25th, 2016
by Emily Lee in Recipes, February 24th, 2016
If you’re doing it right, you aren’t confining your pizza intake to dinner alone. We’ve got five satisfying breakfast pizzas that change the game (no cold pizza leftovers here!), so you don’t even have to wait for your delivery person to start his or her shift to get your fix. Down them as your first meal of the day, or eat breakfast for dinner. Either way you do it, you’ll be winning at this whole life thing from your very first meal of the day.
You won’t go hungry if you follow Ree Drummond’s lead. Her Breakfast Pizza, featured in Food Network Magazine, involves zesty homemade salsa, thick-cut peppered bacon, bell peppers, shredded hash browns and mozzarella cheese. Right before putting it into the oven, she cracks fresh eggs onto the pizza, and then bakes it all until the eggs are set and soft.
by Sofia Lyons in Recipes, February 23rd, 2016
Ready your flour stash and fire up your oven: Bread is back. And hopefully it’s here to stay. According to food industry experts, “An era of good bread is upon us again.” We can expect to find its various starchy incarnations at restaurants, stores and cafes across the country, challenging the low-carb ethos that dominated in 2015. “Fancy toasts and tartines, flatbreads topped with everything … bagels and babka … and cheesy bread from all over the world” are just a few of the items on our radar this year.
by Maria Russo in Recipes, February 22nd, 2016
Freshly made hummus with veggies and pita is perfect for a quick snack, or an easy way to impress guests when entertaining. You can never go wrong with a traditional recipe of tahini and chickpeas, or try one of our favorite twists on this Middle Eastern dish by adding yogurt, veggies or various spices for bold flavor.
Hummus Trio (pictured above)
This assortment of hummus uses the same base of chickpeas and tahini for all three, making variety easier than ever. Just stir in extra toppings like pine nuts, peppadew peppers or spinach and artichokes to create three all-new dips.
by Maria Russo in Recipes, Shows, February 20th, 2016
Homemade pizza in 30 minutes — yes, it’s possible, and it’s shockingly easy to pull off. The key to any speedy pie is a ready-to-go pizza dough so you’re not waiting on the yeast to rise. After that, it’s all about layering the sauce and toppings and baking it for just a few minutes.
In this go-to recipe for Broccoli Pesto Pizza, a store-bought whole-wheat dough provides the crust for this fuss-free pie, while a blanket of no-cook broccoli-basil pesto serves as the base layer of flavor on top. When it comes to the cheese, opt for a creamy, crumbly goat cheese for a welcome tangy bite in place of the usual mozzarella, and add fresh tomato slices for brightness. After just a quick bake in the oven, finish this top-rated pizza by sprinkling it with nutty Parmesan, fragrant basil and red pepper flakes for subtle heat.
by Allison Milam in Recipes, February 18th, 2016
No matter if you’re a butter-and-salt purist, a fan of the vibrant-orange cheese powder or a sweets lover who’s craving all things gooey caramel, the popcorn you’re most used to having is likely simply popped and served in a big ol’ bucket or bag. But these puffy corn kernels can indeed rise above the ordinary toppings and presentation — all it takes is a few how-tos. On this morning’s all-new episode of The Kitchen, the cast introduced a duo of next-level takes on popcorn just in time for awards season, which celebrates perhaps the ultimate popcorn-eating pastime: movie watching. Read on below for two sweet and savory renditions, both easy to make and endlessly impressive.
by Foodlets in Family, Recipes, February 18th, 2016
It’s a fact: Piling everything you love about your comfort food faves into a casserole dish makes every bite just taste better. Going the bigger-batch route not only means you can feed a crowd no problem, but it also means you’ve got more opportunity for cheese. In the spirit of all things cheesy, we’ve got five dishes that are infinitely better when reborn as giant cheese-topped casseroles.
Twice-Baked Potato Casserole > Twice-Baked Potatoes
You might have once said that there’s nothing better than a crispy, cheesy twice-baked potato — and you’d almost be right. When Ree Drummond reimagines twice-baked potatoes in all their cheesy, bacon-loaded goodness as a comforting casserole, you get creamy, decadent deliciousness you can pile onto your plate.
by Samantha Seneviratne in Recipes, February 17th, 2016
Feeding the kids after school is part art (something fresh and inviting!) and part science (fill them up, but not too much!). As the mom of four young kids, I like to go small for the afternoon snack, focusing on fruit and vegetables. It’s a chance to get another serving of either one in for the day — but that doesn’t mean a stray granola bar won’t make an appearance. Check out some of my favorites.
Peanut Butter Granola Bars
The only problem with serving Giada De Laurentiis’ homemade granola bars after school is that your kids will want more than one — and that’s not going to leave them with room for dinner! If you can convince the kiddos to eat these tasty snacks in moderation, you really can’t go wrong.
by Sara Levine in Recipes, February 17th, 2016
Have you got a last-minute dessert emergency on your hands? Did you forget about the bake sale? Or maybe some friends stopped by unexpectedly. Consider this blondie your sweet life vest.
by Sofia Lyons in Recipes, February 16th, 2016
Granola has come a long way from its humble beginnings as a hippie health food. Today you’ll find it stocked in gourmet markets and coffee shops, on menus at diners and high-end restaurants, and sprinkled on dishes both sweet and savory. Our favorite granolas are of the homemade variety, since it couldn’t be easier to make, and it’s super-crunchy and toasty right out of the oven. At FoodNetwork.com, we’ve expanded our repertoire to include recipes for every granola-seeking appetite. Check out three of our favorite ways to make (and eat) it, below. Read more
Whether they’re for a quick breakfast or accompanying a hearty dinner, fresh biscuits make a welcome addition to any meal. You can keep it simple with classic buttermilk biscuits or try your hand at something richer by adding sausage, bacon or cheese. Check out our favorite easy-to-make biscuit recipes that won’t disappoint.
Homemade Buttermilk Biscuits (pictured above)
The Pioneer Woman’s recipe takes only 30 minutes to make and uses buttermilk, shortening and plenty of butter for a moist and flaky biscuit.
Buttermilk Cheddar Biscuits
Ina Garten upgrades a classic buttermilk biscuit recipe with the addition of extra-sharp cheddar for gooey pockets of cheese in the finished product.
For this recipe, you can skip rolling and cutting the dough; instead, Ree Drummond simply uses a spoon to drop dough onto the baking tray.
Grapevine Kentucky Buttermilk Biscuits
Jeff Mauro’s top-rated biscuits call for only four everyday ingredients, but the key to combining them is keeping the butter and buttermilk cold for flaky results.
Trisha Yearwood adds pork sausage for savory heft in her big-batch recipe. If you don’t have the self-rising flour she calls for, don’t worry — she notes that you can substitute just a few pantry ingredients.
For something heartier, try Food Network Magazine’s recipe. The mix of thick-cut bacon with plenty of cheddar or Colby creates a rich, cheesy breakfast biscuit.
Trisha Yearwood revisits a recipe from her childhood with her dad’s buttermilk biscuits baked in a cast-iron skillet.
Baking Powder Biscuits
A cream glaze gives these buttery biscuits a golden exterior.