All Posts In Recipes

Top 5 Green Foods for St. Patrick’s Day

by in Holidays, Recipes, March 14th, 2015

St. Patrick’s Day revelers are known for wearing green, covering themselves in shamrocks and celebrating to excess. And if there’s one thing an excessive celebration requires, it’s sustenance. When planning the meal for a group gathering, keep the theme of the day going by making an entirely green feast, from start to finish.

Though you’ll probably want to save dessert until the end, a showstopping cake (prepared in advance and waiting for you at home) like this Green Velvet Layer Cake (above) is absolutely essential. Green food coloring turns the layered cake into a stunning emerald centerpiece that’s topped with fluffy buttercream frosting.

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7 Meatloaves That (Might) Beat Grandma’s

by in Recipes, March 14th, 2015

Food can bring back so many different memories from childhood — family meals around the dinner table, weeknight dishwasher duties, Mom’s failed attempt at homemade sushi — but it’s hard to beat the comforting tastes and memories that come with a slice of meatloaf. Let’s face it: Meatloaf is basically a giant meatball, and no one is mad about that. Juicy ground meat and soft veggies only get better with a big dollop of that classic, sweet sauce. But just like every other classic dinner, there are tons of new spins on the original recipe, like vegetable-packed versions and even meatloaf muffins. Read on for some new ideas on how to take this hearty classic to the next level.

Dad’s Meatloaf with Tomato Relish (pictured above)
There’s bacon on top — need we say more? If the bacon doesn’t sell it, the tomato relish will. It’s got all of the classic flavors of a meatloaf sauce, but with some fresh ingredients and great texture. Everything comes together for a sweet, salty, tangy feast.

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Genius Ways to Make Use of All That Corned Beef

by in Holidays, Recipes, March 13th, 2015

Corned Beef and Cabbage PizzaSt. Patrick’s Day is upon us! On this green-as-can-be holiday, many of us consider eating corned beef to be as mandatory as drinking green-tinted beer and attending St. Paddy’s Day parades. But what do you do if you’re lucky enough to have corned beef leftovers? Especially if you’ve invested hours in making your own meat at home, you better bet that your efforts should stretch way beyond March 17. Luckily, future iterations of this salt-cured staple do wonders even after the holiday has passed, with the deli-counter meat bringing a robust, salty flavor to everything it joins.

1. Forgo pepperoni and use corned beef as a pizza topping.

Instead of digging into a plateful of corned beef, cabbage and potatoes with a fork and knife, pile those ingredients over yeasty homemade dough for Corned Beef and Cabbage Pizza (pictured above). Top it with a triple threat of Monterey Jack, Parmesan and mozzarella for a cheesy and creative post-holiday slice.

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The Best It’s-Almost-Spring-Let’s-Celebrate-with-Cake Recipes

by in Recipes, March 13th, 2015

Strawberry Poke CakeWe’ve nearly made it to spring, and after the treacherous winter seen from coast to coast this year, it’s about time to celebrate with a piece — or two? — of cake. While springtime cakes surely are indulgent, they’re not heavy like the meaty chilis and casseroles of winter, and each is packed with refreshing colors and flavors. Go ahead, treat yourself to a weekend of dessert decadence with these best-ever takes on cake from Ina Garten, The Pioneer Woman and more of your favorite Food Network chefs.

Strawberry Poke Cake — True to its name, this buttermilk-laced cake (pictured above) boasts plenty of poked holes in the top so the ruby-red strawberry gelatin can gently seep into it. After chilling the cake in the refrigerator, “let it sit out to warm up a bit while you whip the cream for the topping,” explain the chefs in our Food Network Kitchen.

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Green and Minty Milkshakes to Shake Up St. Patrick’s Day

by in Holidays, Recipes, March 12th, 2015

FNK-st-patricks-day-mint-shake This St. Patrick’s Day, honor the Emerald Isle by indulging in any one of these minty-green milkshakes. They’re refreshing and festive, and best of all, your blender will bear the brunt of the prep work. There’s never been a sweeter way to show off your Irish pride.

St. Patrick’s Day Mint Shakes (pictured at top)
A milkshake is only as good as its ingredients, which is why it’s worth splurging on high-quality ice cream for this indulgent treat. Combining peppermint extract with the vanilla ice cream gives the drink an extra-refreshing minty flavor that you wouldn’t get from using regular mint chip ice cream.

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For the Love of Heavy Cream: 5 Scalloped Potato Recipes to Indulge In — Comfort Food Feast

by in Recipes, March 12th, 2015

Scalloped PotatoesMashed, baked, fried and roasted potatoes get a whole lot of love, but, in our eyes, the unsung hero of the spud side genre is a bubbling casserole dish of decadent scalloped potatoes, hot and fresh out of the oven. Load up on the cheesiest and creamiest scalloped potato recipes, from classic to unconventional.

Look, it doesn’t take rocket science to get why Tyler Florence’s top-rated Scalloped Potato Gratin (pictured above) hits the ground running with over 500 reviews. It’s all about his technique, as the thin-sliced potatoes go from raw to soft and delicious when baked in a casserole dish with thyme- and nutmeg-infused heavy cream. In the end, the inside of the dish is tender while the top gets that perfectly crispy effect that’ll have you reaching for seconds.

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When All Else Fails, Make Pasta

by in Recipes, March 10th, 2015

Marinara SauceConsider making that phrase — “when all else fails, make pasta” — your new life mantra. Easy to prepare, inexpensive and a staple in most people’s pantries, pasta is the ultimate oh-man-I-need-dinner-on-the-table-like-right-now meal, and it’s equally adored by kids and adults alike. Perhaps best of all, some of the most-classic sauces require only two or three ingredients, and many don’t even need to be cooked — only warmed with the heat of the pasta — so dinner can be on the table in as little time as it takes to boil a pot of water. Read on below for six pasta staples you’ll want to make again and again.

Make Ina Garten’s Marinara Sauce once, then commit the recipe to memory, because this workhorse of a sauce will save dinnertime over and over again. Simply prepared in one pan but boasting a rich, full flavor, thanks to a splash of red wine and fresh chopped herbs, this sauce will shine atop your family’s favorite noodle, ravioli or tortellini.

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Some Things Get Better with Age: 10 Foods to Eat As Leftovers

by in Recipes, March 9th, 2015

Turkey MeatloafAs the old saying goes, good things come to those who wait. Though fresh, hot meals are put on a pedestal, full-fledged meals beyond wine and cheese get better with age too. In fact, when braised meats, sumptuous stews and hearty casseroles are left to sit in the fridge and cool down for hours or even days, a little magic happens. Flavors meld together as individual ingredients mingle and achieve a more well-rounded flavor.

Before you scarf down an entire dish, slow your roll. These hearty recipes prove that some things are best taken as leftovers, whether you zap them in the microwave or sneak a bite out of the fridge cold.

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Cheese-and-Chile-Stuffed Mushrooms — Meatless Monday

by in Recipes, March 9th, 2015

Cheese and Chile-Stuffed MushroomsWhile stuffed mushrooms are surely a fan favorite on the appetizer table, there’s no reason these earthy bites can’t transition into a main dish, especially when you swap out the creminis or baby bellas and opt for full-size portobello mushrooms. The beauty of serving mushrooms in a vegetarian dish is that they’re naturally meaty and filling, so you don’t have to worry about feeling hungry right after dinner. Plus, portobellos can stand up to hearty cooking techniques, like high-heat roasting and grilling, which is why they often shine as burger patties.

In Food Network Magazine’s good-for-you recipe for Cheese-and-Chile-Stuffed Mushrooms (pictured above), these tender, satisfying rounds are layered with a mix of textures and flavors, like gooey mozzarella and a bold mixture of garlicky poblano peppers, green onions and fresh parsley. The secret to ensuring this go-to dinner is especially satisfying is adding a bit of protein-packed wheat germ to the sauteed poblanos, promising a welcome subtle crunch to the overall plate. After they finish baking, top each tender stuffed mushroom with cool sour cream for tang and bright red jalapeno peppers.

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Join the Breakfast Club with Food Network on Pinterest

by in Recipes, March 8th, 2015

Pinterest Breakfast ClubBefore you even think about pouring milk over another bowl of cereal, maybe it’s time to open up a new tab on your browser. For a limited time, you can hop over to Pinterest to get Food Network’s picks for the best breakfast recipes around. Hey, you probably didn’t need another reason to have a breakfast obsession, but — trust us — these all-about-breakfast ideas are just enough to get you to love the sound of your alarm clock.

Join the club by following Food Network’s breakfast boards (below), and get pinning!