by Marisa McClellan in Holidays, Recipes, October 30th, 2014
by Maria Russo in Recipes, October 29th, 2014
As we approach Halloween, mediocre candy is everywhere. It lines the shelves at local drug stores and is available for free if you’re even just a little bit nice to your local bank teller.
As someone who tries to keep her sugar intake on the low-to-moderate side of things, I can easily go over my personal daily quota with just a couple of mindlessly consumed fun size candy bars.
I find that one of the best ways to pass on the smorgasbord of seasonal offerings is to have a small stash of homemade candy at home. I know that the treats I make will taste better and be more to my liking than anything I might pick up while out running errands.
Right at the moment, my personal candy jar contains small fragments of Hazelnut Brittle. It’s a recipe from Giada De Laurentiis that requires just sugar, water and well-toasted hazelnuts.
by Maria Russo in Recipes, October 28th, 2014
Forget the dry, chewy meat you may have been served as a child — today’s roast beef is tender, juicy and packed with flavor. Whether you dress them up with herbs and sauces or you let the natural taste of the beef speak for itself, roasts will wow your family and guests alike, and most are simple to prepare. Plus, while fancy steak dinners may be pricey, roast beef allows you to enjoy a more budget-friendly cut of meat without sacrificing flavor or texture. Read on below to find Food Network’s top-five roast beef recipes from Giada De Laurentiis, Rachael Ray, Trisha Yearwood and more of your favorite chefs.
5. Roast Beef with Spicy Parsley Tomato Sauce — Easy to prepare yet impressive enough to serve to guests, Giada’s fuss-free roast is topped with a drizzle of tangy roasted tomato-studded parsley sauce.
4. Italian Roast Beef — Follow Rachael’s lead and dot the beef with garlic cloves before letting it simmer in a rosemary-white wine sauce. She serves the roast alongside tender vegetables and buttery pasta to make it a complete meal.
by Caitlyn Callegari in Recipes, October 27th, 2014
While your friends and family are likely to appreciate any sweet treat you send their way, chances are you’ll receive hearty oohs and aahs when you present Trisha Yearwood’s impressive Pumpkin Roll (pictured above).
Once you’ve baked the cinnamon-scented cake, the trick to executing this recipe lies in rolling it. To make the process easier, Trisha recommends flipping the cake out of its pan while it’s still warm and using a sugar-dusted towel to roll it up. She lets the cake cool in the refrigerator, which will help the dessert settle into its log shape, before unrolling it to fill it with fluffy cream-cheese frosting. Just reroll the cake before slicing and serving for an extra-special presentation.
by Allison Milam in Holidays, Recipes, October 27th, 2014
The best thing about Meatless Mondays is the versatility and inventiveness that each recipe brings. With the Vegetarian Tortilla Casserole (pictured above), your typical, run-of-the-mill casserole is turned on its head as this recipe features two unlikely ingredients: salsa verde and squash. This gives the meal some unexpected, spicy fall flair. Those two mainstays are accompanied by mozzarella and Parmesan cheeses, corn tortillas, scallions and tomato to make for a perfectly tangy meal. And it’s gluten-free to boot.
This meal is relatively simple to make. First, you’ll season the cut-up squash with salt and bake till it’s soft. Then, you’ll combine the mozzarella and Parmesan cheeses and salt in a bowl.
Once that’s completed, place and overlap 4 tortillas in a baking dish and place the squash and scallions on top. Then, drizzle the salsa verde over the vegetables and top with the cheese mixture. Again, place and overlap 4 tortillas on top. Then, put the sliced tomatoes and spinach over it, and cover with the salsa verde and cheese mixture. Place 4 tortillas on top and pour the last of the salsa verde and cheese mixture over it. Bake until golden brown. Add the leftover scallions to garnish.
by Maria Russo in Holidays, Recipes, October 25th, 2014
These all-new angel and devil cupcakes from Food Network Kitchen may not hover over your shoulder, but there’s no need to choose between good and evil on Halloween. On the side of innocence, Angel’s Food Cupcakes come with a white, pillowy cloud of meringue frosting and are topped with a righteously sweet candy halo. Do the right thing and choose these little bites of heaven for their angelic lightness. Devil’s Food Cupcakes, on the other hand, are wickedly rich and sinister. Devilishly dark with a bittersweet chocolatey glaze, these little cakes rear their head with red candy horns and a chewy licorice tail. Choose them before they choose you.
Even if your own getup is nothing more than a sheet over your head on Halloween, these cupcakes arrive in full costume. Make both batches at your Halloween bash and serve them side by side.
Make every cupcake that crosses your path during the month of October a creepy one, with these Halloween cupcake recipes from Food Network chefs.
by Maria Russo in Recipes, October 25th, 2014
For holiday celebrations and weeknight dinners alike, mashed potatoes often take center stage when it comes to easy, family-friendly spud recipes, but that doesn’t have to be the case. As you’re planning mealtimes this weekend and even looking ahead to next month’s Thanksgiving feast, swap in sweet potatoes for traditional russets or Yukon golds. These brightly hued beauties surely shine when simply roasted, but they offer over-the-top flavor and indulgent richness when they’re turned into a casserole. Read on below to find some of Food Network’s favorite sweet potato casseroles from Tyler Florence, Trisha Yearwood, the Neelys and Anne Burrell.
Tyler deems simply roasted bananas his “secret weapon” in his easy-to-make Whipped Sweet Potatoes and Bananas with Honey (pictured above), as the fruits manage to “develop their natural sugar” while baking.
by Virginia Willis in Recipes, October 24th, 2014
While some meals require you to make multiple components, casseroles are all-in-one beauties that have starch, vegetable and protein elements built in, so they’re go-to timesavers on hectic weeknights. When you’re considering which ingredients to combine in your casserole, think about which flavors you know work well together, like those in classic pasta dishes, or in tacos, enchiladas and burritos — they’ll likely shine in a casserole as well. Check out Food Network’s best-five casseroles with family-friendly beef as the focus and find top tips from Trisha Yearwood, Sunny Anderson, Rachael Ray and more chefs.
5. Beef and Bean Taco Casserole — Think of this big-batch dinner as a platter of deconstructed tacos, with a base and topping of crunchy tortilla chips and a hearty filling of cumin-laced ground beef and pinto beans.
4. Gwen’s Old-Fashioned Potato-Beef Casserole — The key to Trisha’s easy recipe lies in the prep work for her tender potatoes and cheesy ground beef. Trisha explains, “If they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.”
by Maria Russo in Holidays, Recipes, October 24th, 2014
I love gravy. I really love gravy. I really, really love gravy. I’d like to think that there are rivers of gravy in heaven. Gravy is a down-home comfort food that soothes, satisfies and satiates like no other. And Smothered and Covered Chicken and Gravy is extra-special. This old-timey recipe is a mash-up of fried chicken and gravy, cooked together in a skillet: Where one ends, the other starts. In other words, pretty much the most nearly perfect comfort food. Ever. Read more
by Marisa McClellan in Recipes, October 23rd, 2014
With Halloween just one week away, you’re likely getting set to carve tricked-out jack-o’-lanterns in preparations for next Friday’s fright night. As you roll up your sleeves and scoop out the mushy innards of your pumpkin, keep an eye out for the seeds; these flat, tear-shaped bites are indeed edible, and when they’re roasted with seasoning, they turn into crunchy, savory bites ideal for seasonal snacking. Learn the basics of How to Roast Pumpkin Seeds below, then check out Food Network’s complete guide to master the easy technique.
This time of year, many of us make the trek out to our closest U-Pick farms to load up on sweet, crisp apples. It’s easy to get carried away by the fresh air and autumnal abundance, and what looked like a reasonable amount of fruit in the orchard becomes an overwhelming volume once you cart it into your kitchen.
So, you start cooking. You make a big batch of applesauce for the freezer. You bake up a pan of apple crisp for dessert (or breakfast, topped with a scoop of plain yogurt). You slice the apples and stack them with peanut butter. You take a sackful to work, hoping your co-workers will help you out. And still, there are more apples.
If this sounds like a familiar story, may I suggest a fun little dessert that comes together quickly, tastes like a treat and still manages to put the focus on the whole fruit? A cross between traditional pie and baked apples, these Pie Baked Apples have you scoop out the interior apple flesh, toss it with a little sugar and spices, and pack it back into the empty apples. You top them with some store-bought pie crust, then bake them until they’re tender and brown.