by Sara Levine in Recipes, February 17th, 2016
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
by Maria Russo in Recipes, February 15th, 2016
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.
by Maria Russo in Recipes, Shows, February 13th, 2016
Ground beef may be the usual centerpiece of a classic sloppy joe, but these family-friendly favorites can indeed be made meatless. All it takes is one key ingredient: tofu. Even if you think you’re not a fan of tofu or if you’ve simply never tried it before, we’re here to tell you that it’s just what you need to use in these hearty, flavor-packed Vegetarian Sloppy Joes from Food Network Magazine.
Since tofu on its own is mild, it picks up the taste of whatever you cook it in; think of it as a blank culinary canvas. And when you opt for the extra-firm tofu, which this recipe calls for, it can be crumbled and sauteed just like ground meat. Here it’s simmered in a homemade sloppy joe sauce studded with fresh vegetables and laced with bold chili and garlic powders, plus tangy ketchup and a splash of chili sauce. For added taste and texture, finish each sloppy joe with a slice of gooey cheddar cheese and crunchy pickles, then round out the dish with a tried-and-true sloppy joe side dish: golden Tater Tots.
by Lauren Piro in Holidays, Recipes, February 13th, 2016
Not only is Valentine’s Day a chance to celebrate your love for the special someone in your life, but it’s also an ideal time to profess your devotion — to chocolate. This fan-favorite ingredient is a go-to pick in rich sweet treats, but believe it or not, it can also star in savory dishes. As you plan tomorrow’s menu, try treating your sweetie to a dinner featuring cocoa powder, like the one Geoffrey Zakarian made on this morning’s all-new episode of The Kitchen, and finishing with a decadent dessert to wrap up the meal. Get the recipe for GZ’s impressive steak for two below, and check out the trio of chocolatey desserts for next-level dessert inspiration.
The secret to Geoffrey’s Cocoa-Rubbed New York Strip Steak for Two (pictured above) is balancing the flavor of the cocoa with smoky ingredients, like Hungarian paprika and ancho chile powder, to create a bold spice rub. GZ quickly sears the beef so it achieves a golden, caramelized exterior, then moves it to the oven to finish cooking. To round out the meat, opt for a fresh side dish of balsamic-laced beets, which turn tender after roasting.
by Samantha Seneviratne in Recipes, February 12th, 2016
Good news for all you V-Day procrastinators: The holiday that celebrates chocolate, floral arrangements and, you know, love is on a Sunday this year. So even if you’ve waited until now to plan a date night, you still have plenty of time to get it right. And might we suggest making your Valentine’s Day dinner extra special this year?
Here are some of our favorite dishes that take a wee bit more time and effort to complete than, say, your typical taco night. Resist the urge to scramble for a restaurant reservation, and give one of these a try instead. After all, nothing says “I love you” like a home-cooked meal.
Coq au Vin (above)
Ina Garten convincingly (and unsurprisingly) proves that this classic French dish is easy to make, but it’s not really a one-pot meal. Still, the construction is rustic and uncomplicated, simple ingredients give way to deep savory flavors, and the dish feels special as soon its name leaves your lips.
by Lauren Miyashiro in Food Network Magazine, Recipes, February 12th, 2016
We’ve all heard of shortbread, but what exactly does it mean when we say a pastry is “short”? The terms “short crust,” “shortbread” and even “shortening” all refer to the texture of the crumb of the pastry. Short pastry is usually dense, crumbly, crisp and buttery, and these flavorful bars, studded with orange zest and nuts — and drizzled with chocolate — are no exception.
by Allison Milam in Holidays, Recipes, February 11th, 2016
There are a lot of white-chocolate haters out there. It’s “too sweet” and “not real chocolate,” they say. Maybe you agree … until you try caramelized white chocolate. It tastes like salted caramel crossed with chocolate and will probably change your mind.
Find out how to caramelize white chocolate at home with directions from the January/February issue of Food Network Magazine, below. Whether you pour the roasted goodness into cute heart-shaped molds for your valentine or keep the batch for yourself is up to you.
by Maria Russo in Recipes, February 11th, 2016
Listen, we can’t all be the best kind of significant other on Valentine’s Day. You know, the kind who plans for days, greets his or her love with roses and slaves over an open flame to cook a homemade meal. But you can do almost that (and get a whole lot of credit for it). This year, roll up your sleeves for one of these made-with-love treats for the chocoholic in your life. They’re way better than anything you’d pick up at the store.
If slicing into Ina Garten’s Brownie Tart with your love by your side isn’t the best way to spend Valentine’s Day, we don’t know what is. Dense and gooey, it’s made with only a half-cup of flour, so nothing gets in the way of the chocolate.
by Katie Workman in Recipes, February 10th, 2016
While chocolate may claim the spotlight on Valentine’s Day (and for good reason: molten. lava. cake.), there’s another holiday-worthy treat that’s just as decadent and rosy-colored to boot. Red velvet desserts are pretty to look at, and they also boast a flavor all their own, with just a subtle bit of cocoa and plenty of rich moisture from the classic pairing of cream cheese frosting. Check out some of our favorite red velvet showstoppers, including a towering layer cake, fluffy whoopie pies, a crimson cocktail and a warming hot chocolate.
If I had to name the two dishes that most intimidate even enthusiastic home cooks, I would have to say risottos and souffles. Both are most-often experienced in restaurants, usually of the fancier ilk, and therefore wrapped in mystique and a perceived high level of culinary skill. But toss aside those misconceptions, as both recipes actually involve a simple series of steps, and some attention, but nothing fancy by way of technique or dexterity. Read more