This Sunday marks the 63rd Primetime Emmy Awards, at which your favorite sitcoms, reality shows and TV movies will be awarded for their humor, drama, directing and more. This year, host an Emmy-watching party, and celebrate your favorite nominees with some themed eats in their honor. We have everything from Michael Scott’s awesome Bloomin’ Onion to Liz Lemon’s Lemon Pasta. Check out our star-studded menu below for quick and easy dishes that will steal the show.
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Emmy-Worthy Eats: Outstanding Performance in the Kitchen by Maria Russo in Events, Recipes, September 16th, 2011
The Best of Beet Season by Maria Russo in Recipes, September 16th, 2011
Though you may have only had them sprinkled atop Greek salads, beets — both golden and purple — are best featured as a dish’s main ingredient, allowing their natural sweetness, unique firm-yet-flexible texture and vibrant color to shine through. As the weather dips toward lower temperatures, beet season moves into high gear. Check out our simple recipes below for classic and creative takes on this underappreciated yet fruitful vegetable.
For a healthful salad that is quick and easy to prepare, try Food Network Magazine’s Roasted Beet Salad (pictured above). Simply roasted, dotted with savory capers and drizzled with Worcestershire and hot sauces, these fiber-rich veggies are ideal as a light lunch or simple side.
Mini Peanut Butter Cupcakes — Recipe of the Day by FN Dish Editor in Recipes, September 16th, 2011
Your family will be smiling from ear-to-ear when you top buttermilk and chocolate cupcakes with peanut butter cream and a milk chocolate glaze.
Make it a complete meal by serving these little treats with Smoked Pork Chops With Corn from Food Network Magazine.
Get the recipe: Mini Peanut Butter Cupcakes
Browse more of Food Network’s kid-friendly recipes.
Halloumi — Off the Beaten Aisle by J.M. Hirsch in How-to, Recipes, September 15th, 2011
You’ll probably feel pretty stupid calling it “squeaky cheese,” but as soon as you take a bite you’ll understand why it makes sense.
Sometimes called Greek grilling cheese, halloumi is just that — a dense cheese that holds its shape and won’t drip through the grates when grilled.
And when you chew it? It makes a squeaky sound against your teeth.
Luckily, mouth noises aren’t the real selling point of this cheese. Taste and versatility are what will drive you to find this relative of feta cheese.
Traditionally made from sheep’s milk on the island of Cyprus, halloumi today often is made from a blend of milk from of sheep, goats and cows.
Broccoli and Cheddar, A Perfect Pair — Summer Fest by Victoria Phillips in In Season, Recipes, September 14th, 2011
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches.
Classic pairings like peanut butter and jelly, cheese and crackers and spaghetti and meatballs always get recognition, but what about a savory combo that’ll send your taste buds soaring? Broccoli and cheddar are not only meant for each other, but they also add full-bodied flavor to soups, frittatas, potatoes and even casseroles.
Vibrant, emerald-green broccoli — a cabbage relative — reaches its peak in the coming months, so take advantage of the veggie’s vitamin A, C, iron and calcium before the doldrums of winter set in.
Start off with hearty Almost-Famous Broccoli-Cheddar Soup (pictured above) from Food Network Magazine. Sharp white and yellow cheddar cheeses make fresh broccoli florets pop, while a sourdough bread bowl is perfect for sopping up every last drop. If you’d rather eat your broccoli without a spoon, try the magazine’s Broccoli-Cheddar Potatoes. Load potatoes high with broccoli, bacon and spinach, then add a dollop of sour cream on top for a symphony of flavor.
Apple-Sausage Mac and Cheese — Recipe of the Day by FN Dish Editor in Recipes, September 13th, 2011
Gnocchi With Wild Mushroom Ragu — Meatless Monday by Maria Russo in Recipes, September 12th, 2011
Tired of the same ol’ pasta routine? This week, give gnocchi a try. These bite-size potato pillows are amazingly light and fluffy. Topped with a hearty mushroom tomato sauce, they become satisfying fill-you-up fare and are even easy enough to make on a weeknight.
Round out the meal with Anne’s simple and light Mixed Green Salad With Parmigiano Crisps. The savory, crunchy crisps are the ultimate cheesy croutons.
Get the recipe: Food Network Magazine’s Gnocchi With Wild Mushroom Ragu
Mexican Meatball Subs — Recipe of the Day by FN Dish Editor in Recipes, September 12th, 2011
Beat the Boring Lunchbox by Maria Russo in How-to, Recipes, September 9th, 2011
The first day of school has come and gone, and now it’s time to go grocery shopping with school lunches in mind. Just as adults do, kids crave variety, options and creativity in their everyday meals and especially in their lunchboxes. This year, avoid untouched lunches and hungry, unfocused kids by replacing tired selections with new and fun choices sure to please even the pickiest eaters.
Switch up the predictable rotation of turkey-cheese and peanut butter-jelly sandwiches with Ellie Krieger’s kid-approved Rainbows and Butterflies Pasta Salad (pictured above) from Food Network Magazine. Made with whole-grain pasta and loaded with veggies and calcium-rich cheese, this colorful salad will be a welcomed surprise in a lunchbox that’s usually filled with soggy sandwiches.
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