by Foodlets in Recipes, January 22nd, 2016
by Allison Milam in Recipes, January 21st, 2016
One of the many lessons I learned about food while living in Italy was simple: Pasta night does not have to mean spaghetti with red sauce. Think quick pan sauces with bacon or lemon juice, or cheesy baked pasta casseroles instead. These are nine simple, delicious ways to branch out in the world of pasta.
Chicken Fettuccine Alfredo (pictured above)
25 minutes and a handful of ingredients — that’s all it takes to put together this creamy, dreamy pasta.
Want a twist on your basic spaghetti and red sauce? Try a light and airy version from Giada De Laurentiis, dripping in olive oil and fresh lemon juice and dusted with cheese.
by Emily Lee in Recipes, January 21st, 2016
Potatoes are the perfect comfort food. Though these super-satisfying root veggies might not lend much in the way of flavor, that’s actually the perk. They work as a blank canvas, becoming whatever you want them to be — the salty crisps, soul-soothing casseroles and mashed mainstays that your family can’t get enough of — with just a little bit of love.
Instead of filling individual potato skins for the twice-baked classic, load everything but the skins into a casserole dish fit for a crowd Ree Drummond’s Twice-Baked Potato Casserole (pictured above). Just like the original, the cheesy, bacon-laced side reaches new heights with two stints in the oven.
by Leah Brickley in Recipes, Shows, January 20th, 2016
How is that the simple combination of hot sauce and butter, otherwise known as Buffalo sauce, can make everything seem right with the world? We know the beloved flavor best as the sticky-spicy coating on baked or fried chicken wings. But if you’ve been reserving Buffalo sauce for chicken and chicken alone, then you’ve barely scratched the comfort-food surface. Meatballs, pulled pork, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are just a few ways that you can expand your Buffalo horizons.
Buffalo Drumsticks (pictured at top)
We had to include this one — it’s a classic for a reason. Remember to pop the drumsticks back in the oven for 10 to 15 minutes after tossing them in the Buffalo sauce. This locks in the flavor and ensures crisp, golden skin.
by Samantha Seneviratne in Recipes, January 19th, 2016
This week the contestants on Chopped Junior were faced with some interesting beverage ingredients in the mystery baskets, like cream soda in the appetizer round and horchata for dessert. In case you’re not familiar with horchata, it’s a super-refreshing Mexican drink that is made from rice, sugar and cinnamon. The rice is soaked in water and then blended with sugar and sometimes almonds into a very fine pulp. It’s then strained, mixed with water and served chilled, usually over ice.
by Lauren Miyashiro in Recipes, January 19th, 2016
Craving both cookies and pie? A classic crumb bar is just what you need! It’s got a tender, sweet cookie base, real fruit filling and a chewy crumb topping. More portable than pie and more satisfying than a cookie, I’d say a crumb bar with a tall glass of milk would even make a pretty good breakfast (if there were any leftovers from the day before, that is!). Read more
by Maria Russo in Recipes, January 18th, 2016
Even if you have lofty ambitions for a healthier 2016, a decadent splurge is OK every once in a while. Everything in moderation, we say. Our only provision: Make sure it’s insanely tasty. If you broke your resolution for a stale doughnut or a sad hamburger, was it really worth it? Here’s our list of splurgeworthy treats that you’ll love and won’t feel guilty about (they’re too good!). So go ahead and treat yourself.
Birthday Pancakes (or Really Anything with Lots of Rainbow Sprinkles)
You might have the willpower to skip the shortstack swimming in maple syrup, but it’s nearly impossible to say no to sprinkle-speckled birthday pancakes with cream cheese frosting. Don’t even try.
by Sara Levine in Recipes, January 18th, 2016
When you take away the meat from a sandwich, you want to be left with more than just a slice of cheese between two pieces of bread to guarantee a hearty sandwich. Fresh vegetables, bold spreads and a mix of textures are all key to turning out a satisfying meal, and Food Network Magazine’s Portobello-Chickpea Wraps deliver on all fronts.
In place of a beefy filling, this easy-to-make recipe stars earthy portobello mushrooms, which become tender and full of concentrated flavor when roasted with sweet onions and herbs. Roll them up in a lavash with a smear of smashed chickpeas and tangy balsamic vinegar, plus a duo of creamy cheeses and peppery arugula, then quickly bake the wraps so the bread toasts and the cheese turns gooey. To keep the meal simple and fresh, round out the sandwich with a quick-fix salad of simply dressed arugula, juicy tomatoes and more chickpeas.
by Lauren Miyashiro in Food Network Magazine, Recipes, January 17th, 2016
Sometimes recipes billed as one-pot meals can mislead you. With most pasta dishes, for instance, sure, you can make the sauce from start to finish in one pot and then stir in the cooked pasta, but you’ve still got to boil the pasta somewhere, and that somewhere is another pot that needs to be cleaned. Then you need to strain the pasta – does a colander count as a third pot? Sigh.
Thus we bring you the true one-pot pasta dinner. This revolutionary method of pasta preparation allows you to skip the separate boiling and throw the dry noodles right into a pot with the other ingredients. As it cooks, the pasta’s starch helps the sauce thicken simultaneously. Food Network Kitchen created a version with fresh tomato sauce and a spin on classic mac and cheese, both with magical results. Try one for yourself tonight and you may never bother with two-pot pasta again. Read more
by Maria Russo in Recipes, Shows, January 16th, 2016
You never really outgrow Tater Tots. The fried shredded potato balls are french fries’ crispier, fluffier cousins, and they’re hard not to love. So the next time you pass them in the freezer aisle, treat yourself. Grab a bag and turn the crunchy potato snack into some serious party grub.
The January/February issue of Food Network Magazine includes five amazing reimagined dishes featuring Tater Tots. Even Tot haters (yes, they exist) approved all the dishes. You can find them below, along with other genius recipes developed in our kitchen.
Cheesy Bacon-Tater Tot Pie
Top fried shredded potatoes with bacon, cheddar and a drizzle of spicy Sriracha mayonnaise and friends and family will hardly need any convincing. Make this dish for game day or serve it for dinner — you can’t go wrong.
While chicken breasts often steal the fuss-free-dinner show, there’s another star piece of chicken that’s deserving of the spotlight: chicken thighs. Not only does this cut of chicken turn out moist and juicy every time, but it’s also an economical one to buy, which the co-hosts of The Kitchen dished about on this morning’s Savor the Savings episode. When grilling season returns in the summer, it doesn’t take much more than simple seasonings and a quick char to guarantee flavorful chicken thighs. But when the weather isn’t so sunny, stick with Katie Lee’s and Geoffrey Zakarian’s anytime recipes below for bold results.
Ready to eat in a hurry, Katie’s Chicken Ramen Stir-Fry (pictured above) features the packaged ramen noodles you know and love — but dressed up. In place of the usual seasoning packets, which she simply discards, Katie relies on a double-duty mixture of soy sauce, grated ginger and a splash of white wine vinegar to deliver tangy results. This bold mixture will be both the marinade for the chicken and the base of the sauce for this fuss-free stir-fry, which Katie serves with cool lime wedges and Sriracha for a punch of heat.