by Allison Milam in Recipes, April 17th, 2013
by Maria Russo in Recipes, April 15th, 2013
It seems that spring is finally gracing us with its presence. Good thing we didn’t hold our breath, eh? In celebration of the season, bolt to your nearest farmers’ market — or produce section — for some fresh, fresh, fresh produce.
Here’s the catch: rather than zapping these veggies with heat, reach for a trusty kitchen tool instead: the mandoline. With its thin-slicing capabilities, this gadget converts veggies into some sensational no-cook sides. But be sure to watch yourself — this tool is seriously sharp. (Don’t have a mandoline? A standard vegetable peeler will work just fine too.)
Summer Squash Carpaccio by Food Network Magazine is vibrant and vital as we progress into the warmer months. Here ribbons of yellow squash and zucchini are thin but perky as they marinate in a simple lemon vinaigrette with herbs and grated pecorino.
Get more no-cook recipes from friends and family
by FN Dish Editor in Community, Recipes, April 14th, 2013
In Italian, primavera means spring, and this classic warm-weather dish is surely a favorite this time of year on account of its celebration of all things light and fresh. It takes little more than vibrant seasonal vegetables to make a meal primavera style, but most traditional interpretations pair it with pasta. Check out a few of Food Network’s favorite twists on this simple supper with recipes from Food Network Magazine and the Pioneer Woman below, then tell FN Dish in the comments, what’s your favorite spring dish?
Food Network Magazine showcases a weeknight-friendly take on this must-try pick of Pasta Primavera (pictured above). Putting spring’s bounty of produce to work, this can-do dinner combines bell peppers, carrots and broccoli with tricolor fusilli noodles to create a bright plate ready to enjoy in only 25 quick minutes. The beauty of this recipe is that the vegetables can be cooked in the same boiling water as the noodles. Just add them during the final few minutes of cooking to avoid using an extra pan and ensure an easy cleanup. A buttery sauce of garlic and vegetable broth rounds out this family-friendly supper, best finished with a shower of parmesan cheese and fresh lemon juice.
by Maria Russo in Family, Recipes, April 13th, 2013
Instead of ordering takeout, opt for this week’s Most Popular Pin of the Week, Food Network Magazine‘s Bacon and Broccoli Rice Bowl. This homemade version of an Asian-inspired favorite is flavored with soy sauce and sesame oil, then finished with a sunny-side-up egg.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Food Network Magazine‘s Bacon and Broccoli Rice Bowl
by Marisa McClellan in Recipes, April 12th, 2013
Are family dinners a struggle in your home — you all but begging your little ones to eat something other than packaged pizza, chicken nuggets, and macaroni and cheese while your kids stare back at you, adamantly refusing even a taste of something more wholesome? If so, know that you could be in for more manageable suppers simply by letting them eat the meals they want but opting for homemade versions of them, instead of relying on store-bought varieties. While it’s indeed best to attempt to patiently introduce children to diverse groups of food, that approach may prove unrealistic in many homes. In those cases, embracing kid-friendly foods in from-scratch recipes for pizza, chicken nuggets, and mac and cheese may make for happier times at the dinner table. Your kids will be pleased because they’ll think they’re enjoying their favorite meals, and you’ll feel better knowing they’re eating wholesome, home-cooked food. Check out Food Network’s top takes on classic kid-approved picks like pizza, chicken nuggets, and macaroni and cheese below to find must-try meals that will satisfy even the pickiest eaters in your home.
Just like traditional pizza, Jeff Mauro’s Pepperoni Pizza Pockets (pictured above) boast creamy mozzarella cheese, pepperoni and a crunchy crust, but they’re formed into easy-to-eat pouches instead of an open-faced pie. The secret to Jeff’s recipe is starting with prepared pizza dough; having one on hand makes meal prep a cinch and ensures that these golden-brown beauties can be ready to eat in less than an hour. Serve each pocket with a side of Jeff’s sweet tomato-basil sauce, and let your kids indulge in this eat-with-your-hands meal with deliciously simple dunking.
Keep reading for more recipes
by Maria Russo in Entertaining, Recipes, April 11th, 2013
The first time I made meatloaf for the man who is now my husband, he took one look at the slice on his plate and asked, “You call this meatloaf?” And while it was certainly meatloaf to me, it was many moons away from the version he grew up eating.
Mine, which was closely related to the one my mom had always made, featured strands of grated carrots and potatoes running through the ground meat, and it was seasoned with plenty of minced garlic.
His meatloaf of memory was more closely related to the classic version, complete with moistened white bread kneaded in and a baked-on glaze of ketchup and brown sugar. I’m still trying to find an approach that marries our two ideal versions into one harmonious loaf. (I think there might just be deep lessons about life and marriage embedded in this search.)
I’ve actually found that we’re both most-happy when I don’t try to replicate either of our traditional meatloaves but, instead, opt for recipes that do entirely different things with ground meat, binders and seasonings. These days, we’re digging Eggplant Parmesan Meatloaf from Giada De Laurentiis.
Before you start cooking, read these tips
by Allison Milam in Recipes, April 10th, 2013
Much is made of hard-boiled eggs immediately before and after Easter, but these two-toned beauties are a welcome party starter throughout the year. This weekend, whether you’re hosting an elegant spring dinner party or simply enjoying a casual night with friends, look to platters of deviled eggs to be the star appetizers of the evening. While they’ll curb pre-dinner munchies, deviled eggs aren’t so filling that they’ll weigh down appetites, plus they’re easily customizable with a myriad of ingredients, so you know you’ll find a style of egg that suits your tastes. Check out Food Network’s top-five deviled egg recipes below — all top-rated dishes that can be made quickly with ease — from Anne, Sunny, Melissa, Bobby Deen and Paula.
5. Truffled Deviled Eggs — Fresh truffles are extremely pricey, so Anne opts for truffle oil — an ingredient that’s a bit more modest — to add rich flavor to her top-rated eggs. But be sure to use only the amount listed, as truffle oil can easily overpower the dish.
4. Crunchy Deviled Eggs — After stuffing the egg whites with a tangy combination of lemon juice, mustard and pickled jalapenos, Sunny adorns each egg with canned fried onions for a crispy textured bite.
Get the top three recipes
by Lauren Miyashiro in Entertaining, Recipes, April 9th, 2013
Fixing a bowl of raisin-laced quinoa and calling it dinner just won’t do. Yes, many wholesome grains are packed with protein and all that good stuff, but they’re that much better when things are kept balanced. With this fleet of recipe combinations, your grain-based sides are not just an afterthought; they’re a fluid and integral part of your meal.
A Tupperware of some-sort-of-quinoa-salad may be all the rage at lunchtime these days, but quinoa is much more exciting when it’s transitioned to the dinner table. Food Network Magazine‘s Spice-Rubbed Pork With Quinoa and its Scallops With Citrus and Quinoa are both sophisticated and relatively light, and the grain itself is prepared very simply.
Couscous works wonders when combined with shellfish. Sandra Lee whips up a homemade basil-walnut pesto for her Shrimp Scampi Over Pesto Couscous, and Food Network Magazine’s Greek Shrimp and Couscous integrates the grain with a sauce brimming in tomatoes, fennel and feta. The chefs in Food Network Kitchens aren’t kidding with this 20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce (pictured above) — this dish comes out quick. Store-bought Greek yogurt and hummus make for an easy dipping sauce when blended, while the whole-wheat couscous is studded with dried apricots.
Get more grain-focused side dish recipes
by Maria Russo in Recipes, April 8th, 2013
You don’t need to prepare a three-course meal to be a good host(ess). You don’t even need to plan far in advance. When gathering friends for a last-minute soiree, snacks are the way to go. So skip the forks and knives, and stick to simple appetizers you can eat with your hands. It’s more fun that way, anyway.
Trisha Yearwood’s Charleston Cheese Dip is a new go-to party snack. Topped with crispy bacon and buttery crackers, it’s an obvious crowd-pleaser. It’s also wallet friendly, so if you don’t already have the ingredients on hand, you won’t break the bank running to the store. Served warm and loaded with three types of cheese, this no-fuss recipe will please even the pickiest of palates.
The next time your place becomes the destination to watch the big game or the newest episode of your favorite show, don’t hide yourself in the kitchen. With Trisha’s decadent cheese dip, you’ll earn yourself the best spot on the couch.
A few things to consider before making this recipe
by Maria Russo in Family, Recipes, April 6th, 2013
Endlessly versatile and suitable to kids’ and grownups’ tastes alike, pizzas are ideal meals for vegetarian eaters, as they can be made the same way with or without meat, and a lack of protein won’t sacrifice flavor or substance. If your weeknight routine has you ordering delivery pies on account of their ease and timesaving beauty, try embracing a fresher alternative that’s every bit as simple and quick to prepare: homemade pizza.
The secret to effortlessly making pizza at home is relying on prepared dough. Although you can make from scratch and then freeze Food Network Magazine‘s Basic Pizza Dough if you have the time, picking up already made dough from the supermarket or local delivery spot is just fine, especially if you crave the signature crust from your neighborhood pizzeria. Keeping ready-to-go dough in the freezer for fuss-free meals will save valuable time in the kitchen on hectic nights.
Keep reading for recipes
On hectic weeknights when it seems like there’s just no time to cook, few things are more welcome than ready-to-go meals that require little-to-no prep time. Occasionally that may mean takeout or delivery dinners, but it certainly doesn’t need to, especially when you have a fully stocked freezer on which to rely. Whether you find yourself with extra food after a party or a lazy weekend of making big-batch soups or casseroles, commit to building up your freezer supply by saving the leftovers for those nights when you can’t get to the grocery store or be bothered to make supper from scratch.
The secret to increasing your freezer supply is knowing how to freeze food safely and properly for best-tasting results later. No matter what it is you want to freeze, be sure to let it come to room temperature after it’s cooked and before you add it to the frigid-cold freezer; doing so will help avoid spoiled food and the overwarming of anything surrounding it.
Get freezer-friendly recipes