All Posts In Recipes

Soft Scrambled Eggs with Brie — Meatless Monday

by in Recipes, February 29th, 2016

Soft Scrambled Eggs with BrieOn their own, scrambled eggs can satisfy a craving for simple comfort food, and since they take just minutes to prepare, they’re often a go-to pick for speedy meals any time of day. But when you take just a bit more care about exactly how they’re scrambled and then dress them up just a bit, the results are anything but ordinary.

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A Tale of Two Southern Chickens

by in Recipes, Shows, February 27th, 2016

Fried ChickenSouthern comfort was the name of the culinary game on this morning’s all-new episode of The Kitchen as the cast introduced a roster of down-home savory and sweet favorites. Native West Virginian Katie Lee shared the ultimate how-to for making the crispiest, juiciest fried chicken, while Sunny Anderson shared her take on another Southern classic: chicken and dumplings. Learn their tips below and find out how both co-hosts guarantee hearty, satisfying chicken dinners.

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8 Fun Recipes for the Stir-Crazy, Dog Days of Winter

by in Recipes, View All Posts, February 26th, 2016

Watercress SaladIt’s that time of year when winter just isn’t a novelty anymore. The buzz of the holidays is long gone, first-snow excitement has given way to the agony of filthy and slushy puddles, and, frankly, we’re just cold. You could tough out the coming weeks with a blanket and a slow cooker (a totally valid choice), or you could combat the lingering chill with some fun in the kitchen. These recipes are a great antidote for even the grayest day.

Watercress, Avocado and Orange Salad (above)

True, we’re still a few months away from enjoying warm days spent sipping lemonade on the porch. But citrus actually shines brightest in winter, and a tangy salad can make a dull day feel downright tropical.

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7 New Takes on Taco Night

by in Recipes, February 26th, 2016

Mexican Pot Roast TacosTacos are a crowd-pleaser every time. They’re quick, delicious and easy to customize so everyone gets what they want. But why limit tacos to just meat, cheese and tortillas? These dishes stretch the boundaries of the taco kingdom, with south-of-the-border deliciousness in the form of casserole, meatballs and more.

Mexican Pot Roast Tacos (pictured above)
These might look like regular tacos, but the taste of slowly simmered pot roast will have everyone begging for your recipe. You can cook the meat until tender in a large Dutch oven, or even try using the slow cooker so dinner’s on the table by the time you get home from work. For best results, serve with Tyler Florence’s simple salsa and guac.

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Gingerbread Bran Muffins — Bake-Ahead Batches

by in Recipes, February 25th, 2016

Gingerbread Bran MuffinsBran muffin = healthy, right? But what makes a muffin a bran muffin? The bran, of course. But what exactly is bran — and why is it so good for you? Read more

5 Ways to Eat Pizza for Breakfast — Comfort Food Feast

by in Recipes, February 25th, 2016

Breakfast PizzaIf 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.

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Rediscover the Glory of Carbs with These Easy Quick Breads

by in Recipes, February 24th, 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.

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10 Homemade Hummus Recipes to Make Right Now

by in Recipes, February 23rd, 2016

Hummus TrioFreshly 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.

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Broccoli Pesto Pizza — Meatless Monday

by in Recipes, February 22nd, 2016

Broccoli Pesto PizzaHomemade 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.

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Popcorn Like You’ve Never Seen It Before

by in Recipes, Shows, February 20th, 2016

Silver and Golden Popcorn Confetti Bundt CakeNo 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.

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