by Marisa McClellan in Recipes, February 22nd, 2013
by Maria Russo in Entertaining, Recipes, February 21st, 2013
Whenever I’m at a loss as to what I should make for dinner, I make a pot of soup. I appreciate the fact that you can make something warming and filling with just a few ingredients and I love the fact that a batch of soup nearly always yields enough for lunch the next day.
In fact, we eat so much soup around my house that in late January, my husband asked for a soup break. Looking back, I realized that we’d eaten a batch or two every week since November. Once I figured out just how much soup I’d been feeding him, I was fine with taking a little rest.
Nearly all my soups start out the same way: I saute onions, leeks or shallots in a bit of olive oil and then start adding whatever other vegetables are in my fridge that need to be used. Then there’s the liquid. I use stock if there’s some to be had, or water with a little bouillon concentrate or a splash of wine for flavor.
Finally, salt, pepper, herbs and a long, slow simmer. Unless I’m working with tough cuts of meat that need a lot of cooking, the last thing I add is protein — like slivers of chicken breast, beans or little cubes of ham — to prevent it from overcooking or falling to bits.
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by Maria Russo in How-to, Recipes, February 20th, 2013
In celebration of Hollywood’s biggest night of big-screen honors, the stars of your favorite movies from the past year will come together at the 85th Annual Academy Awards on Sunday night to recognize the most outstanding performances in film — and the most fashionable styles, of course. While you may not be in Los Angeles this weekend to partake in the action on the red carpet, you can celebrate top nominees with the next best thing: an Oscars viewing party at your place, complete with fellow movie-buff friends and a spread of elegant yet comforting snacks and sips. We have a crowd-pleasing menu inspired by some of the most popular films, plus classic movie munchies and sweet concessions to help you pull off an award-worthy bash with ease. Check out Food Network’s favorite movie-themed recipes below, then tell us in the comments: How will you be celebrating the Oscars this weekend?
As the celebrities make their way from limousines to red-carpet interviews, raise a glass to the evening to come with Food Network Magazine‘s bright, refreshing Red-Carpet Cocktails made with crimson-colored pomegranate juice and toppers of gin and champagne. Let guests help themselves to a concession-stand favorite — crunchy, salty popcorn — to help recreate the moviegoing experience in your living room. Food Network Magazine‘s Theater-Style Buttered Popcorn (pictured above) is a must-try recipe, boasting clarified butter instead of simple melted butter so that each kernel is coated with flavor but isn’t soggy or greasy.
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by Allison Milam in Family, Recipes, February 20th, 2013
Deglazing: you’ve surely heard the term mentioned by your favorite Food Network chefs and stars, but do you know what it means and how to do it? Chef Bobby Flay introduced the idea of deglazing to his team of recruits on last Sunday’s premiere of Worst Cooks in America as he taught them how to make a mushroom-wine sauce for steaks, but for some contestants, the lesson could have used a second explanation. If you’re in need of a refresher course as well, look no further, because we have the how-tos for tackling this can-do cooking technique, plus easy recipes to help you master the process.
To deglaze a pan is to use liquid — be it stock, wine or water — to unstick any bits of food leftover on the bottom of the pan after searing or sauteing. In the case of Chef Bobby’s recipe, he used bold red wine to deglaze the pan in which he cooked his beef tenderloin. Thanks to a quick sear, the meat had taken on a golden-brown crust full of flavor, and after flipping it, remnants of that flavor remained on the pan. With just a splash of wine and a bit of stirring, however, those crispy pieces added a new depth of taste to the sauce without much effort.
Practice deglazing at home
by Maria Russo in Recipes, February 19th, 2013
Forget the cafeteria impression you have of meatloaf — it’s come a long way since its lunch-tray roots. Meatloaf is good nestled beside a mound of mashed potatoes, but it’s better when a little something extra hits the stage.
Go the handheld route with this series of meatloaf sandwiches. Giada De Laurentiis fixes her Pancetta and Turkey Meatloaf Sandwiches on plush Italian rolls with a handful of spicy arugula. Jeff Mauro’s All-American Down-Home Patriotic Meatloaf Sandwich comes with a homemade glaze and loads of crunchy toppings.
Food Network Magazine’s Tangy Meatloaf Burgers (pictured above) and Meatloaf Sliders bring the flavor-rich disposition of the dish into America’s favorite sandwich.
If sandwiches aren’t your thing, try Food Network Magazine’s Mini Skillet Meatloaves and then put the leftovers to use with Meatloaf Quesadillas With Cilantro Cream.
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by Lauren Miyashiro in Family, Recipes, February 19th, 2013
In many homes, chicken bears the brunt of being the dinnertime protein, thanks to its easy versatility and quick cooking time. But it no longer needs to be the go-to main dish. Instead of resorting to everyday chicken breasts, try cooking pork chops instead. Depending on their size, most pre-cut chops require less than 20 minutes of cooking time, and like chicken, they’re a blank canvas on which to showcase your favorite marinades, flavorful herbs and bold sauces. Try Food Network’s top-five pork chop recipes below, each an easy, can-do dinner that will impress kids and grownups alike, then browse our entire collection of pork chop recipes for more inspiration.
5. Potato-Crusted Pork Chops With Pesto Sauce — For a salty bite and crunchy texture, coat a pork loin with crushed potato chips and fresh herbs, then roast until juicy and serve with a creamy pesto-herb sauce.
4. Pork Chops With Golden Apple Sauce — In a tried-and-true pairing of apples and pork, Rachael tops caramelized pork chops with a sweetened applesauce made with fresh ginger and golden raisins.
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by Maria Russo in Recipes, February 18th, 2013
Every morning I wake up to my stomach growling. So when planning for the weekend, the first thing I account for is my breakfast lineup. While cereal and toast suffice Monday through Friday, my appetite is slightly more indulgent and demanding on Saturdays and Sundays. The biggest question becomes sweet or savory?
Although I usually opt for recipes involving bacon or eggs, every now and again I need my maple syrup fix. Pancakes and waffles are easy enough to whip together to satiate my a.m. sweet tooth. But for an extra special treat, I like the Pioneer Woman’s Cinnamon Baked French Toast.
Why ditch the skillet and change up a classic? You can do all the work the night before. For a relaxing, mess-free morning, Ree transforms the original into a make-ahead breakfast casserole. After popping the dish into the oven, the smell of cinnamon and nutmeg fill the air and the hardest part becomes waiting.
Consider these few things before making this recipe
by Maria Russo in Family, Recipes, February 16th, 2013
Similar to Southern-style grits, traditional Italian polenta is made from dried corn and churns out rich and creamy results after simmering for a while in liquid, often water or stock. Many classic recipes feature a how-to for making polenta from scratch, but the process can be challenging to tackle on a hectic weeknight. Luckily, most grocery stores now sell prepared polenta in firm, chilled tubes, and these go-to conveniences make easy time-savers when you’re in a hurry.
Food Network Magazine relies on premade polenta to prepare its simple recipe for Polenta With Fontina and Eggs (pictured above) in only 40 minutes. After making a basic tomato sauce with garlic and a pinch of red pepper flakes, add sliced, seared polenta discs to the same pan, crack some eggs on top and finish with grated fontina cheese. Just a few minutes in the oven is all it takes to set the eggs and melt the cheese, delivering a hearty, one-skillet supper that the whole family will enjoy.
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by Allison Milam in Family, Recipes, February 13th, 2013
No matter how hearty a lunch they may have had, when the clock strikes 4 pm, it’s hard for kids — and kids at heart — not to want an afternoon snack. Instead of settling for everyday chips or candy on account of convenience, give them homemade versions of traditional munchies like granola bars and crackers or creative takes on classic picks that include fruit and milk and are a cinch to prepare. Check out a few of Food Network’s favorite snack recipes below, then browse Food Network for more ideas on cooking for kids.
While some boxed granola bars are so chock-full of chocolate and cookies that they seem more like desserts than snacks, Ina’s Homemade Granola Bars (pictured above) boast a subtle sweetness without disappointing on flavor. She combines old-fashioned oats, crunchy almonds and coconut with a trio of dried fruits to create a five-star pick that’s deliciously easy to eat with little hands. The key to making Ina’s recipe is prepping the buttery vanilla honey; this simple mixture will help the ingredients stick together and allow the bars to hold their shape.
by Maria Russo in Holidays, Recipes, February 13th, 2013
Dust off those slow cookers and Dutch ovens. This week, we’re breaking down the most comforting stew recipes by protein. When simmered low and slow, even the toughest meats transform into soft, no-knife-necessary morsels. In the end, the theme here is gentle cooking, and just about any ingredient will do.
Oftentimes, when a stew hankering hits, it’s of the beef genre. Paula Deen’s Old-Time Beef Stew is deeply rich and ultimately classic. Food Network Magazine’s zesty Slow-Cooker Caribbean Beef Stew is over-the-top with a hit of hot sauce.
Sausage may not necessarily require low-heat cooking for its finer side to emerge, but Food Network Magazine’s Sausage-and-Vegetable Stew and Shrimp and Chorizo Stew are savory and heartening.
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Just like flowers and perhaps a glass or two of champagne, chocolate on Valentine’s Day is a must. This year, however, instead of resorting to store-bought candies, try making simple red velvet desserts for you and your special someone to enjoy together. Boasting a subtle cocoa taste instead of an overpowering punch of chocolate flavor, red velvet treats pair naturally with smooth cream cheese frosting, and their distinct crimson color just can’t be beat when it comes to a red-themed holiday like Valentine’s. We’ve rounded up Food Network’s top-five red velvet recipes below to help you prepare easy-to-love favorites that will have your sweetie swooning in no time.
5. Red Velvet Swirl Brownies — Before baking Sunny’s brownies, gently run a knife tip through the decadent layers of red velvet batter and sweetened cream cheese to achieve an attractive swirled topping.
4. Red Velvet-Cherry Cake Roll — The secret to executing this can-do cake is rolling it while it’s still supple and warm. After it’s cooled, unroll it and stuff with an almond-laced cream cheese frosting before gently rerolling the cake and serving.
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