by Maria Russo in Recipes, Shows, January 2nd, 2016
by Emily Lee in Recipes, January 2nd, 2016
Do your New Year’s resolutions include some form of better-for-you eating? The Kitchen‘s co-hosts introduced a doable idea this morning: the Meatless Monday effort, which promotes meat-free eating one day each week. Here on FN Dish, we participate in the measure every Monday by sharing new, approachable recipes that, while vegetarian, are full of the bold, fresh flavors any carnivore would crave. Check out some of our past comforting picks, like gooey mac and cheese, baked eggs and veggie burritos, and read on below to see how Jeff Mauro, ever the meat lover, ditched the beef burger for a beet-based one.
Made with a hearty filling of ground beets, crunchy walnuts and chewy brown rice, Jeff’s easy Beet Burger with Citrus-Caper Aioli is seared until crisp on the outside and tender on the inside, just like a traditional beef patty. He swaps out the classic bun in favor of a lighter alternative — cool, crisp Bibb lettuce leaves, which serve as cups that can be topped with the beet burger and a dollop of his creamy, tangy aioli laced with orange juice.
by Allison Milam in Holidays, Recipes, December 31st, 2015
Winter break is just long enough to fall out of good eating habits, so seize the first weekend of 2016 as a chance to prepare a batch of healthy lunches to usher in the new year. When mapping out a meal plan, look for recipes that are quick but balanced — preferably ones that freeze well and yield large batches. If you’re making lunch for the whole family, it can be tricky finding dishes that pique everyone’s interest. With that in mind, we’ve got a versatile lineup of soups, wraps and more that will carry you through a week of wholesome eating, whether you’re packing a lunchbox for your elementary school-aged kid or your own office lunch hour.
by Samantha Seneviratne in Recipes, December 29th, 2015
If there’s any day that might start with the symptoms of a hangover, it’s tomorrow: the night after New Year’s Eve. In preparation for tomorrow’s wake-up call, plan on a breakfast start that will ease you into 2016, no matter how you’re feeling. There might not be any scientific evidence that food actually cures a hangover, but these recipes for filling hangover breakfast sandwiches and made-for-morning comfort-food casseroles (plus probably some coconut water and ibuprofen) will put you on the road to recovery after a night of indulgence.
by Foodlets in Family, Holidays, Recipes, December 28th, 2015
This is my very favorite gluten-free cake base. I use it all the time. I’ve made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfect tender, buttery crumb is almond flour — my secret weapon for gluten-free baking.
by Maria Russo in Recipes, December 28th, 2015
When you’re little, celebrating New Year’s Eve is really just a fun reason to have special food, and this menu doesn’t disappoint! Offering a buffet of simple but festive fare is the way we love to ring in the new year with our own brood of four.
Create a kids’ table with party hats and noisemakers at each place. It doesn’t have to be elaborate; just throw a sheet over the craft table and get them set up. Then offer a buffet, lined with all the food. Set it out all at once, or in a couple of shifts. The second way, kids have a better chance of seeing everything.
by Maria Russo in Holidays, Recipes, December 28th, 2015
If holiday guests are lingering at your house this week — and surely looking for something to eat — stick with easy, speedy all-in-one meals to save you prep time in the kitchen, especially when it comes to breakfast. For morning meals and a hearty meat-free option any time of day, eggs are a go-to pick to deliver filling, protein-rich dishes. And, perhaps most importantly during the busy holiday season, they cook up in a flash.
For a next-level spin on the usual egg-and-toast plate, Food Network Kitchen chefs introduce the warm, slightly smoky flavor of curry in their quick-fix recipe for Baked Eggs with Curried Spinach, featured in Food Network Magazine. Just as you’d simmer eggs in marinara sauce for classic eggs in purgatory, this recipe comes together by cooking the eggs on a bed of spinach, curry sauce (the store-bought kind is A-OK) and red lentils, which deliver extra heft. A splash of heavy cream adds a luxurious richness to the dish, while warm naan bread offers welcome possibilities for dunking and soaking up the savory sauce. Though eggs may be traditionally thought of as a morning meal, keep this recipe on hand for fuss-free lunches or a lighter dinner too.
by Foodlets in Holidays, Recipes, December 25th, 2015
You’ve decked the halls, made the season bright and let it snow (depending on where you live), and now it’s time to ring in the new year with a party-ready menu fit for the final feast of 2015. Though New Year’s Eve fare might seem downright decadent — Champagne, anyone? — your menu doesn’t have to be especially extravagant to feel fancy. All it takes is a few dressed-up dishes, and perhaps some bubbly at midnight, to kick-start 2016 on a high note.
by Leah Brickley in Recipes, Shows, December 23rd, 2015
If a glistening ham is gracing your holiday table today, chances are you’ll have a bit of that smoky, juicy meat left over at the end of the meal. Don’t let that beautiful ham go to waste! These easy ideas won’t keep you in the kitchen for long. In only a few minutes, you’ll transform what was once a holiday dinner into kid-friendly fare — pizza, breakfast cups, mini sandwiches and more.
Macaroni and Cheese
Giada De Laurentiis has included diced ham and three different cheeses for a surprisingly simple dish … with more than 700 5-star reviews.
by Samantha Seneviratne in Recipes, December 22nd, 2015
The young contestants on this week’s episode of Chopped Junior were faced with some pretty tough ingredients in their mystery baskets, like barbecued-flavored larvae in the appetizer course. They also faced off with broccoli rabe (aka rapini), which is similar to broccoli, though it’s thinner, with smaller crowns and longer stalks. It can also be bitter and should be blanched first to help mellow its flavor.
Light and airy meringue is the stuff of dreams. Made of just egg whites and sugar, it magically transforms into something that’s so much more than the sum of its parts.
French meringue is the simplest to make. The egg whites are simply whipped while sugar is gradually added. This meringue needs to be baked. Swiss meringue starts with sugar and egg whites gently heated in a double boiler until the sugar is completely dissolved. It’s then whipped into a dense, silky cloud. Swiss meringue is the base of for my favorite kind of buttercream frosting.