by Emily Lee in Holidays, Recipes, April 14th, 2017
by T.K. Brady in Holidays, Recipes, April 12th, 2017
It’s nearly impossible to disappoint with scalloped potatoes considering the dish, like all gratins, is built on a foundation of cheese, cheese and more cheese. Most importantly, it makes an excellent companion to hearty mains, like roast chicken, lamb, pork tenderloin and ham. But despite its versatility and first-rate sidekick potential, scalloped potatoes — in all of their creamy extravagance — appear on our tables just a handful of times throughout the year: On Thanksgiving, sometimes on Christmas, and maybe again on Easter. Luckily for us, Easter is coming right up, so treat yourself and your guests to this classic potato side by choosing from one of our many holiday-worthy recipes.
The chefs in Food Network Kitchen make this decadent side dish by layering thinly sliced potatoes with heavy cream and mozzarella, Asiago and raclette cheeses. For that mouthwatering golden-brown crust, top the dish with Parmesan cheese and bake until bubbly.
by Foodlets in Holidays, Recipes, April 11th, 2017
The beauty of Easter brunch is that it doesn’t have to be complicated. Simple salads, easy egg dishes and glazed ham can be delicious without too much effort in the kitchen, which gives you even more time to help kids hunt for eggs and plan everyone’s Easter baskets. Whether you’re scrambling to plan a whole Easter brunch menu or just need a few more things, these simple recipes will make your table holiday ready in no time. Read more
by Rachel Trujillo in Recipes, April 11th, 2017
Lamb may be a classic Easter dish, but if your family is like mine and doesn’t hold that dish in your repertoire, there are plenty of delicious choices that are every bit as festive. Read on below for my tried-and-true picks, like ham, pork roast, chicken and seafood.
Pasta Bolognese (pictured above)
The beauty of making this dish for company is that the sauce needs to simmer for a few hours before serving, which means that you can get the bulk of the meal finished before your guests arrive.
by Lauren Piro in Recipes, View All Posts, April 10th, 2017
When piling your plate high at this weekend’s Easter buffet, it can be easy to bypass standard deviled eggs. I mean, we’ve had them all before, right? Perhaps not. We’ve rounded up our favorite updated takes on deviled eggs, and each of these recipes proves that you can make the classic dish a standout with just a few substitutions. Read on below for nine ways to rethink the traditional deviled eggs.
Bacon Deviled Eggs (pictured above)
After whipping up a classic filling — which can be made better for you with the substitution of yogurt rather than mayo — top with chives and salty crispy bacon pieces for extra crunch and flavor.
by Rachel Trujillo in Food Network Chef, In Season, Recipes, April 10th, 2017
It’s that time of year when clutter starts to make you itchy. Suddenly, clearing out a pantry stuffed with cans and jars picked up over a year of grocery shopping feels urgent (just because can of tomatoes can last a year-and-a-half in your pantry doesn’t mean you want to look at it for that long). Here are seven recipes that make much-needed space on your shelves.
Shortcut Chicken Enchiladas (above)
Pick up a rotisserie chicken on the way home from work, grab some tortillas and cheese from your fridge, and pull a can of refried beans and a jar of salsa from your pantry to have dinner on the table in under an hour.
by Foodlets in Holidays, Recipes, April 8th, 2017
After what was a doozy of a winter, we are pleased to finally welcome spring (and all the yummy produce that follows). By incorporating bright veggies and fruit like asparagus, rhubarb and strawberries, you add layers of flavor to even the simplest dishes — and nobody does that better than the king of Flavortown himself. Read on below to get some of Guy Fieri‘s best-ever recipes for springtime eats.
Tex Wasabi’s Koi Fish Tacos (pictured above)
After marinating flaky cod in a mixture of lime juice and tequila, the fish is coated in coarse breadcrumbs, which means it boasts a crispy crust after a quick deep-fry.
by Julie Hines in Holidays, Recipes, April 7th, 2017
Easter is just over a week away, which means that you may be finding yourself with a few dozen boiled eggs on hand — colored or otherwise. Put them to work in these recipes below. You could end up sprinkling, slicing and serving eggs all week long, with delicious results every time.
Boiled Eggs & Avocado Toast (pictured above)
Just smash up an avocado and layer slices of eggs for an instant breakfast any day of the week.
by Sara Levine in Holidays, Recipes, April 6th, 2017
If you think that an Easter dessert has to be elaborate and time consuming, think again! We’ve rounded up seven super easy dessert ideas that you can make with what’s already on hand: think store-bought doughnuts-turned bunny butts, jelly beans and chocolate chips that transform macaroons into baby chicks and chocolate coated pretzels turn into sweet candy egg nests.
The best part about these treats? They’re doable at almost any age, so making Easter desserts can be a family project. Skip an extra trip to the grocery store with these festive sweets for Easter.
Lemon Macaroon Chicks (pictured at top)
These sweet little chickadees will brighten up any Easter dessert table. Make the chicks with coconut flakes, store-bought lemon curd and egg whites, then decorate with orange jelly beans for the beaks and mini chocolate chips for the eyes.
by Colleen Park in Recipes, April 6th, 2017
If you’re keeping kosher for Passover, the fun doesn’t end after you’ve stuffed yourself with matzo ball soup and brisket at Seder dinner. You’ve got to get creative to come up with eight days’ worth of meals free of chametz – “leavened” foods like bread, pasta and grains that are forbidden on Passover. Fortunately, you’ve likely stocked up on matzo, so put it to good use in these outside-the-box, super-easy ideas that will get you through the week.
Even if you’re not observing, these are great ways to use that box of matzo you picked up at the grocery store. Otherwise, you might finish it all simply slathered with butter – that’s also delicious, and we won’t judge. Read more
Though April might have a few gray days and spring showers in store for us, it’s well worth it for all the green goods we get to enjoy at the farmer’s market and on our plates. And one of the best ways to showcase the herbs and vegetables of the season is also the simplest: a salad. Here are 6 side salads to enjoy this spring.
Avocado-Herb Salad with Goat Cheese
Tiffani Thiessen’s dish features avocados, cherry tomatoes, cucumber, parsley and chives for a refreshing medley of flavors and textures. In place of a dressing, the salad is lightly tossed in olive oil, salt and lemon juice, and topped with goat cheese.