by Lauren Miyashiro in Food Network Magazine, Recipes, February 12th, 2016
by Allison Milam in Holidays, Recipes, February 11th, 2016
There are a lot of white-chocolate haters out there. It’s “too sweet” and “not real chocolate,” they say. Maybe you agree … until you try caramelized white chocolate. It tastes like salted caramel crossed with chocolate and will probably change your mind.
Find out how to caramelize white chocolate at home with directions from the January/February issue of Food Network Magazine, below. Whether you pour the roasted goodness into cute heart-shaped molds for your valentine or keep the batch for yourself is up to you.
by Maria Russo in Recipes, February 11th, 2016
Listen, we can’t all be the best kind of significant other on Valentine’s Day. You know, the kind who plans for days, greets his or her love with roses and slaves over an open flame to cook a homemade meal. But you can do almost that (and get a whole lot of credit for it). This year, roll up your sleeves for one of these made-with-love treats for the chocoholic in your life. They’re way better than anything you’d pick up at the store.
If slicing into Ina Garten’s Brownie Tart with your love by your side isn’t the best way to spend Valentine’s Day, we don’t know what is. Dense and gooey, it’s made with only a half-cup of flour, so nothing gets in the way of the chocolate.
by Katie Workman in Recipes, February 10th, 2016
While chocolate may claim the spotlight on Valentine’s Day (and for good reason: molten. lava. cake.), there’s another holiday-worthy treat that’s just as decadent and rosy-colored to boot. Red velvet desserts are pretty to look at, and they also boast a flavor all their own, with just a subtle bit of cocoa and plenty of rich moisture from the classic pairing of cream cheese frosting. Check out some of our favorite red velvet showstoppers, including a towering layer cake, fluffy whoopie pies, a crimson cocktail and a warming hot chocolate.
by Jessica Merchant in Recipes, February 10th, 2016
If I had to name the two dishes that most intimidate even enthusiastic home cooks, I would have to say risottos and souffles. Both are most-often experienced in restaurants, usually of the fancier ilk, and therefore wrapped in mystique and a perceived high level of culinary skill. But toss aside those misconceptions, as both recipes actually involve a simple series of steps, and some attention, but nothing fancy by way of technique or dexterity. Read more
by Lauren Piro in Holidays, Recipes, February 10th, 2016
Hot fudge was such a huge staple in my childhood pantry, and it didn’t really have anything to do with ice cream. Well, OK — it had a little bit to do with ice cream. But it had a lot to do with the fact that both my brothers and I had a serious obsession with dipping a spoon into the cold “hot” fudge in the fridge and eating it as a snack. Or should I say, sneaking it as a snack. It’s not like my mom really condoned our doing that all that time.
by Bev Weidner in Recipes, February 9th, 2016
Whether you’re planning a romantic evening or you’ll celebrate Gal-entine’s Day (or, hey, even Guy-entine’s Day) this Feb. 14, you’ve likely got dessert on the brain. Valentine’s Day is a close second to Halloween as the patron holiday of candy, after all, and boxes of surprise-inside chocolates are everywhere by now. But if you’re not a fan of chocolate, don’t dismay. These red and pink desserts are just as appropriate (and delicious).
Heart-Shaped Cereal Treats (above)
Even if you and your significant other weren’t high-school sweethearts, re-create the joy of those simpler times with a pink spin on the dessert you might have shared at the cafeteria table.
by Sara Levine in Holidays, Recipes, February 9th, 2016
Once a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.
Valentine’s Day at home can be romantic for you and your special someone, even when the kids are there too. If you’re staying inside the cozy confines of your abode this Valentine’s Day, I’ve got a crazy-simple meal that will satisfy errrrbody. Even those under the age of 5 will approve.
1. It involves pasta. Hello, isn’t “pasta” the synonym of “Valentine’s Day”? I think it is.
by Emily Lee in Recipes, February 9th, 2016
Chocolate gets all the love on Valentine’s Day, but it’s even better as part of a couple — when it’s the right match. Here are our top picks for chocolate’s most-compatible food partners. (If we were you, chocolate, we’d swipe right for all of them.)
Chocolate + Peanut Butter
These two rich and creamy delicacies were truly meant for each other. When enrobed in milk chocolate, Food Network Kitchen’s peanut butter cookie dough (eggless and safe to eat raw!) takes on a whole new dimension. Ina Garten’s chocolate cupcakes are a perfect vehicle for fluffy peanut butter frosting, and Ree Drummond’s Chocolate-Peanut Butter Pie (pictured above) with a crunchy Oreo crust makes the case that these two should never, ever break up. Read more
by Maria Russo in Recipes, February 8th, 2016
Mardi Gras, Fat Tuesday — no matter what you call it, today’s all about uninhibited celebration full of indulgent eats. If you can’t make it to New Orleans to take part in the annual parades, bring a taste of the experience into your kitchen wherever you are with dishes incorporating the official Mardi Gras colors: purple, gold and green. For dessert, there’s always Louisiana-style king cake — a ring-shaped confection decorated with colored sugar that’s popular with the locals. This Shortcut King Cake made with store-bought crescent roll dough is good in a pinch! If you’re planning a more elaborate feast, try working the Mardi Gras rainbow into your main course or your sides. Trust us — it’s not as hard as it sounds!
As with soup and tacos, there aren’t exactly rules when it comes to creating a rice bowl, just a set of loose guidelines that you can follow to craft your ultimate finished product. Rice will provide a blank-canvas base, much like broth in a soup and a shell in tacos; then it’s up to you to pick the veggie add-ins and a protein. The options are seemingly endless — not to mention convenient. If you find yourself with a refrigerator full of strays, like that half-full container of prepared rice, those two random carrots and a handful of black beans, you’re well on your way to a complete dinner. Food Network Magazine utilized a similar approach in its recipe for Rice Bowls with Fried Eggs, which is easy enough that you can execute it on even the busiest of weeknights in just 30 quick minutes.
Featuring a hearty base of ready-to-go brown rice, these fuss-free bowls are topped with earthy shiitake mushrooms and tender broccoli, as well as bright snow peas. Sauteing the veggies in a mixture of tangy teriyaki sauce and a squeeze of Sriracha ensures that there will be plenty of flavor and a bit of subtle spice throughout. To bring even more heft to the bowl, finish the dish with a sunny-side-up egg for a boost of protein, and drizzle with more Sriracha for added heat.