by Emily Lee in In Season, Recipes, March 21st, 2016
by Maria Russo in Recipes, March 21st, 2016
Hearty winter produce will always have a place in our kitchens, but the best part of spring’s arrival is the sudden abundance of fresh greens and delicate strawberries — a stark contrast from last season’s heavy tubers and tart citrus. Sadly, there is one downside: The window for spring fruits and vegetables is fleeting, with many of the season’s popular items peaking now and fading out of the spotlight as early as late April or May. That’s all the more reason to head to the farmers market and get cooking, we think.
Here are seven in-season produce picks you should be taking advantage of right now:
Food Network Magazine’s Spring Peas with Dates and Walnuts features three varieties of in-season peas: English peas, snow peas and sugar snap peas. For a festive spring side, blanch the peas to bring out their vivid green color, then toss them with walnuts, dates and sauteed shallots.
by Allison Milam in Holidays, Recipes, March 21st, 2016
Where there’s Easter, there are eggs, right? If you find yourself with a refrigerator overflowing with hard-boiled eggs — pastel-colored or otherwise — ahead of Sunday’s holiday and don’t know what to do with them all, look no further than an easy-to-prep egg salad.
Instead of turning out a goopy, light-yellow mixture, this good-for-you recipe for Chunky Egg Salad (pictured above) promises next-level results with light, fresh flavors. The key to this recipe is slicing the eggs coarsely; instead of mashing them or finely dicing them, simply slice the hard-boiled eggs into sixths so the whites and yolks are still visible. When it comes to the dressing, keep it simple and classic with a cool, creamy combination of mayonnaise and whole-grain mustard. Fragrant dill adds a welcome bite of freshness, while crunchy celery delivers the texture you crave. To make the salad into a satisfying meal, serve it in sandwiches or feature it in a salad.
by Katie Workman in In Season, Recipes, March 20th, 2016
Your family may have its share of Easter Sunday traditions that make you itch with excitement year after year: tearing open the Easter baskets, hunting for eggs in the yard and spending some quality time together. But, odds are, you aren’t so tied to the work it takes to put on the annual holiday meal. This Easter, ease up on prep (and make space in your oven) with our fleet of family-favorite slow-cooker recipes, tailor-made for your Easter menu.
Bet you didn’t think you could cook your Easter ham without an oven. This super-convenient technique easily produces a juicy and tender ham, while a tangy-sweet sauce of apricot jam, Dijon mustard and brown sugar brings on sweetness and shine.
by Katie Workman in How-to, Recipes, March 19th, 2016
Rutabagas (sometimes called swedes in parts of the world) are fairly similar to turnips, with a slightly bitter flavor and a yellower interior. They are actually a cross between turnips and cabbage, and this is evident in the flavor, which is a bit milder than a turnip’s when raw, and buttery and sweet-savory, though still a bit bitter (kind of like a Yukon gold potato on steroids), when cooked. They are large and round, with a thick, smooth, hard skin that needs to be peeled before eating, and should feel heavy for their size. The leaves can also be eaten, prepared in the same way as turnip tops or other hearty greens. Read more
by Samantha Seneviratne in Recipes, March 18th, 2016
If you’ve ever been to a nice breakfast buffet, you may have stood before a toque-wearing chef wielding a shallow pan, a ladle and a bowl full of beaten eggs, producing perfect omelet after perfect omelet. While you nibbled your bacon (perhaps that’s just me), you marveled at the ease with which he used his spatula, the way he knew just how much filling to put in and the way he flipped or rolled it up at the end, the cheese and vegetables completely encased in perfectly cooked fluffy eggs. Read more
by Maria Russo in In Season, Recipes, March 18th, 2016
A Bundt is the perfect cake to make when you want a beautiful showstopper without the fuss of frosting, layers or intricate decorations. It emerges from its namesake pan looking golden and gorgeous every time; a simple glaze makes the cake even more mouthwatering. But the key to a perfect Bundt is to make sure its interior is just as wonderful as the outside. With so little adornment, there are fewer ways to hide mistakes. Turns out, the secret to a light-textured, moist and flavorful cake is all in the mixing technique.
Well, to be specific, it’s all in the way you cream the butter and sugar. Sure, sweet butter, tangy buttermilk, fragrant orange zest and plenty of poppy seeds add deep flavor, but proper technique is the key to a fine, tender crumb.
by Sofia Lyons in Recipes, March 18th, 2016
OK, so technically spring doesn’t start until Sunday, but for the sake of that “spring forward” business we dealt with last week, let’s just assume that we’re already in the next season. Along with longer days and warmer weather (hopefully coming soon), spring brings with it a bounty of fresh fruits and vegetables, from strawberries to bright peas and onions. As you peruse your local farmers market or browse the aisles of your grocery store, look for stalks of rhubarb; it’s a seasonal spring pick that, while a bit bitter on its own, can be easily sweetened up in some classic desserts and pairs well with naturally sweet fruits, like those fresh strawberries. Read on below to check out some of the best ways to put rhubarb to work.
by Leah Brickley in Recipes, Shows, March 17th, 2016
Got a few overripe bananas lying around? Don’t throw them out. Making banana bread is the perfect way to use them up and have breakfast (or dessert!) all week long. You can’t go wrong with a traditional banana bread recipe, but you might also like to try one of our favorite twists by adding nuts, chocolate chips or a tasty spread.
Momma Callie’s Banana Nut Bread with Honey Butter (pictured above)
The sour cream in this pecan-studded banana bread offers a slight tang and guaranteed moisture. Don’t forget to serve with homemade honey butter for a decadent finishing touch.
by Allison Milam in Recipes, March 17th, 2016
This week it was all about burgers on Guy’s Grocery Games. And the contestants got pretty crazy with their burger toppings (hello, lobster and fancy mushrooms), so we in Food Network Kitchen decided to go back to basics. Here are some tips for making your burger patties great:
Hey, if you’re going to go to the trouble of sifting, measuring, whisking, preheating, baking, layering, frosting and slicing (we’re exhausted just typing all of that) to get your cake fix, it better be worth it. So when it comes to picking just the right recipe, you better go for one that’s tried-and-true. The people have spoken, and these freshly baked beauties totally deserve their place on a pedestal. As of this moment, these cakes have a seriously stunning amount of shining reviews (and the numbers are only going up).
2,014 Reviews: Beatty’s Chocolate Cake
The numbers don’t lie. Thousands of fans agree that Ina Garten’s chocolatey dream of a cake (pictured above) is simply the best. It achieves a deeply decadent richness with a secret-weapon ingredient: a cup of freshly brewed coffee in the batter.