by Maria Russo in Recipes, February 3rd, 2014
by Sara Levine in Recipes, February 1st, 2014
With game day mere hours behind you, chances are you’re probably chock-full of all things saucy, snacky and deep-fried right now. Today, instead of succumbing to more indulgent dishes, start the week off on a fresher note with a simple salad.
With kale all the rage these days, recipes using this good-for-you vegetable are seemingly everywhere. But while some may suggest you cook kale as you would other leafy greens, the experts at Food Network Kitchen explain, “Antioxidant-rich kale is even better for you when eaten raw.” In its top-rated, quick-fix recipe for Kale and Apple Salad (pictured above), the Kitchen celebrates a myriad of textures, plus light, zesty flavors. Start by making a simple dressing of lemon juice and olive oil, then add sliced kale and let it rest for about 10 minutes so the leaves have a chance to absorb the flavor. Since kale is a sturdier green than romaine or iceberg lettuces, you don’t have to worry as much about it wilting quickly. For added texture and a bit of heft, add in crunchy sliced almonds and chewy dates, plus crisp apple slices and pecorino cheese to round out the taste.
by Maria Russo in Recipes, February 1st, 2014
Are you the kind of football fan who judges a sports bar by the quality of its Buffalo wings? I’ll admit it: Good wings are my prerequisite for a Sunday destination. My all-time favorites can be found at Moriarty’s in Philadelphia, where the colossal wings tossed in a tangy, spicy sauce always score big points. When I moved away from Philly years ago, lack of access to these wings inspired me to try making my own (with mixed results). Fortunately for all of us, Food Network Kitchen came up with a fantastic recipe for super-crispy, fried-then-baked Buffalo wings that will wow your Super Bowl crowd. These wings might just turn your place into the football-watching crew’s regular Sunday haunt.
Check out a step-by-step how-to for Buffalo wing perfection.
by Maria Russo in Holidays, Recipes, February 1st, 2014
Whether it’s because of late nights at the office, your kids’ after-school commitments or simply unexpected traffic on the drive home, quick, easy dinner recipes are essential for most families, and it’s always a good idea to have a few timesaving favorites in your arsenal for go-to meals. The Kitchen‘s co-hosts showed off their simplest suppers on this week’s all-new episode, as Marcela prepared her Pizza Dough Chicken Empanadas and Katie opted for her breakfast-for-dinner Fridge Frittata.
The keys to any easy meal are preparation and the taking of a few shortcuts where appropriate. Marcela’s empanadas came together as quickly as they did thanks to prepared pizza dough. Since it can take time to perfect from-scratch pizza dough, there’s no reason not to reach for a supermarket variety, especially on hectic weeknights. Also, the next time you scour the aisles, pick up some extras of your family’s most-used ingredients; that way you’ll always have these workhorse products stocked in your pantry. When it came to relying on ready-to-go ingredients, Katie followed suit, although she reached for leftovers — potatoes. Try repurposing remnants of earlier dishes instead of simply tossing them in an effort to not only make mealtimes easier, but to also save money.
by Virginia Willis in Recipes, January 31st, 2014
While some get-togethers are all about elegantly plated entrees, individual servings and dainty dishes, big-game bashes aren’t among them. For successful football food, all that’s needed is something easy to eat on the couch and large enough to feed a crowd, which is why traditional picks include sticky, saucy chicken wings, eat-with-your-hands chips and dips, and bowls of meaty chili. Nachos, however, may be the ultimate tailgate-worthy dish, as they’re not only simple enough to chow down on with one hand, but they’re often served family-style, encouraging big-group snacking. The foundation of nachos is simple — just chips and some cheese or salsa — but beyond that, they can be customized to your family’s tastes or whatever ingredients you happen to have on hand. Check out Food Network’s best-five nacho recipes below from Rachael, Guy, Marcela and more Food Network chefs to find winning platters that will wow your party guests.
5. Grilled Chicken Nachos with Cheese Sauce, Avocado Relish and Charred Jalapenos — The secret to Bobby’s moist, flavor-packed chicken is a marinade of lime juice, ancho chile powder and Worcestershire sauce. He lets chicken thighs rest in the mixture overnight before grilling the meat and adding it to a platter of chips with creamy Jack cheese sauce, cool avocados and jalapenos.
4. Guy-talian Nachos — Guy assembles his nachos in layers — first chips, then a combination of sauteed beef and turkey, and a sprinkle of mozzarella — before covering them with salami, basil and tomato-garlic salsa for an Italian-inspired plate.
Get the top-three recipes
by Amanda Marsteller in Drinks, Recipes, January 31st, 2014
Game-day goodies deserve a dose of down-home comfort, too, and this duo of dips is certain to score with your home team. I’m sharing two favorite Southern dips — Pimento Cheese and Warm Crab Dip. Make them both or go with one or the other depending on the crowd and your budget.
by Marisa McClellan in Recipes, January 31st, 2014
When it comes to game-day drinks, nothing goes down easier than a bubbly beer cocktail. There are endless ways to reinvent your go-to brew, and each of these cocktails is simple to stir together and guaranteed to please even the thirstiest bunch of football fans. For the savory sippers in the house, try serving Jeff Mauro’s Michelada Supreme. It pairs dark Mexican beer with the Bloody Mary-inspired flavors of tomato and lime juice, plus generous dashes of hot sauce and fish sauce for an addictive umami effect.
Beer Sangria: Give the beloved party punch a bubbly update by swapping white wine for chilled wheat beer and adding it to a blend of vodka, white grape juice and slices of your favorite fruits.
by Joseph Erdos in Recipes, Shows, January 29th, 2014
My husband’s birthday is coming up and to celebrate I’m throwing a little birthday party. It won’t be a fancy gathering — just some easy food, a Funfetti cake (I am not a fan of boxed cakes, but it’s his favorite), and a bunch of our friends and their kids.
Part of my easy food plan involves several pans of macaroni and cheese. Scott loves the stuff, it’s easy to make in large quantities and the opportunities for making it more interesting are pretty darn endless.
As the plan stands right now, I’ll make one pan of basic, no-frills mac and cheese for those who can’t stand anything beyond noodles in a creamy cheese sauce. I’m still shopping for a recipe to serve the more adventurous eaters, however.
by Cameron Curtis in Recipes, January 27th, 2014
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchen that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient pancetta, an unsmoked Italian bacon. Pancetta is popularly used to add flavor in many Italian recipes for sauces, but in this twice-baked potato recipe it becomes a star ingredient in the filling and the topping. And along with eggs and cheese this dish has the same comfort as a bowl of pasta carbonara. These Carbonara Stuffed Potatoes with Crispy Pancetta make a great meal on a day when you’re looking for a comforting dish, but what they’re really meant for is enjoying with family on Super Bowl Sunday while watching the game.
by Maria Russo in Recipes, January 27th, 2014
This beautiful array of ingredients are key to making a fun twist on a certain classic game day recipe. We’re keeping quiet about the actual recipe right now so you can tell us what you would make with all of these options. No need to use them all but the more you can incorporate the better!
What would you make with tomatillos, poblano chiles, scallions, vegetable oil, tequila, chili powder, fresh limes, kosher salt and freshly ground black pepper? Or, tell us what you think we made in the comments below.
Rich, hearty and deliciously creamy, macaroni and cheese may be the ultimate comfort food, but that doesn’t mean you can’t dress up the everyday casserole with some healthful additions. Whether you round out the meal with juicy tomatoes, mild-tasting cauliflower or bright-green broccoli, there are indeed ways to incorporate fresh flavors without losing the decadence of the traditional recipe.
Food Network Kitchens put its spin on the indulgent classic with Creamy Baked Macaroni and Cheese with Kale and Mushrooms (pictured above), a big-batch supper that’s simple enough to make on a weeknight. After making a triple-cheese sauce with cheddar, Gruyere and cream cheese, mix in the pasta and add garlic-laced kale, plus meaty sauteed shiitakes. “Don’t be alarmed by how much kale you start with for this recipe,” the Kitchens chefs write. “It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.” Finish the casserole with seasoned breadcrumbs and bake it for just a few minutes until the topping is crispy, and the cheese is gooey and bubbly. Just like with any baked mac and cheese, it’s important to not overcook the noodles in the water, since they’ll finish cooking in the oven. It’s best to remove them when they’re al dente, so they don’t turn mushy when they’re baked.