by Joseph Erdos in Recipes, April 1st, 2013
by Jill Novatt in Family, Recipes, March 28th, 2013
So it’s the day after Easter and you look in your fridge to see half a baked ham and a bunch of hard-boiled eggs (maybe even colored ones) and you think: What am I going to do with all these holiday leftovers? Luckily Food Network has some great ideas for using them up, helping you take the rut out of leftover food.
But these aren’t your average hash and deviled egg recipes. Here you’ll find a hearty lentil soup with ham (pictured above), jambalaya with ham and eggs, salmon salad with crumbled hard-boiled eggs and even Scotch eggs. If you don’t know what that last one is, you’ll have to read on to find out.
Get all 10 leftover Easter ham and egg recipes
by Allison Milam in Recipes, March 27th, 2013
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
Cookie cakes are a great way to celebrate without having to spend hours making a cake and icing. They are easy, fun and delicious. All you need is store-bought cookie dough and a few ingredients.
First, start with the classic version: Using the entire package of store-bought cookie dough, press it into a roughly 10 to 12 inch-diameter circle on a parchment-lined sheet pan. Bake according to package directions. It may take slightly longer than package time, depending on your oven.
Get four new ideas to add new life to the classic:
by Joseph Erdos in Recipes, March 26th, 2013
You’ve heard it all before: Spring is a time for change. It’s a time when we kick off our puffy down coats and swing our windows wide open. It’s also a time when our diets change for the better. But before getting carried away with all the green-as-can-be produce you can get your hands on, use this first stage of the season for some serious spring cleaning, with a special emphasis on that pantry of yours.
This week, Food Network’s combining forgotten pantry items with the freshness of spring produce. Together, these two elements create bright and budget-friendly side dishes.
Those cardboard boxes of pasta sure stock up in the shadowy depths of your pantry. Get that stuff boiled by making one of these spring-forward pasta dishes. Serve Food Network Magazine’s Spaghetti With Snap Peas and Prosciutto alongside a nice chicken breast. Or try Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes by Food Network Magazine as a cold side for a spring picnic.
by Maria Russo in Recipes, March 25th, 2013
Serving a beautiful baked ham for Easter is a percect way to celebrate the holiday (that is, unless you’re going for something different this year). And the best part about a ham, whether its bone-in or spiral-cut, is that it can easily be adapted to suit your family’s tastes. Like it sweeter? More savory? No problem. Food Network has its five most searched-for ham recipes below — each recipe is a bit different to meet your needs this holiday. You’ll find recipes from the Neelys, Ina Garten, Paula Deen, Tyler Florence and Food Network Magazine. One recipe even offers four additional glaze recipes, perfect for the family that wants to try something unique like an Asian-inspired glaze. Any of these recipes are sure to please at your holiday gathering. And don’t forget the rest of the meal — for more recipes and ideas, check out Food Network’s Easter Central.
5. Honey Baked Ham — This ham recipe from the Neelys features a simple glaze of honey, brown sugar and red pepper flakes and cayenne pepper for a bit of kick.
4. Old-Fashioned Holiday Glazed Ham — Paula Deen’s recipe for ham makes quite the holiday showstopper. The ham is decorated with pineapple rings and maraschino cherries held in place by whole cloves. A glaze made from pineapple juice, brown sugar and yellow mustard adds a nice tangy flavor.
Get the top three recipes
by Joseph Erdos in Recipes, March 21st, 2013
You may be familiar with frittatas as a weekend brunch pick, but have you ever considered introducing them to your weeknight dinner repertoire? Every bit as hearty and satisfying as a main-dish pasta, salad or soup, frittatas are similar to omelets in that they’re egg-based, but while omelets are almost always made on the stovetop alone, frittatas are sauteed, then transferred to the oven to bake, which is why it’s especially important that you start the cooking process in an oven-proof skillet. Think of frittatas as you would most egg dishes: a blank canvas through which you can showcase any number of flavors or put to work leftover ingredients you happen to have on hand. Check out two of Food Network’s favorite frittata recipes below — one creative with bold Mexican-inspired flavors and the other a traditional Italian standby — both ready to enjoy in less than 30 minutes.
A top-rated recipe made with just a handful of flavors, Marcela’s Mexican Frittata (pictured above) is a 25-minute timesaver that features bright cilantro, fresh scallions and, for added indulgence, a topping of Mexican crema — a smooth dairy similar to sour cream — and Oaxaca cheese. After cooking the beaten eggs on the stove for a few minutes, she transfers the pan to the oven, where the eggs will bake, puff up slightly and become deliciously golden brown. Marcela notes that it’s fine to serve this recipe at room temperature, so no need to worry if you can’t sit down to dinner as soon as the frittata is baked.
by Maria Russo in Food Network Chef, Recipes, March 21st, 2013
In most households a glistening baked ham takes focus at the table on Easter Sunday. For many it’s a tradition that isn’t often broken for fear of a family riot. But Easter doesn’t have to be all about ham. If you’re willing to stray from tradition and try a new and different main dish, Food Network has some great ideas for your holiday meal.
How about a rack of lamb or a roast pork loin or maybe even turkey? Lamb is actually a very popular Easter main dish in other parts of the world and pork comes in at a pretty close second. The following recipes are perfect for any Easter gathering, with flavors that bridge the changing seasons. Who knows — your family might just surprise you and love the new dish even more than the ham.
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by Joseph Erdos in Recipes, March 20th, 2013
When it comes to building the ultimate hamburger, Iron Chef Geoffrey Zakarian is doing things a little differently. Forget about everything you know to be true about barbecuing, seasoning and flipping the meat. Chef Zakarian is introducing an all-new method that will wow you with its simplicity and tried-and-true results, so much so that you won’t be tempted to return to the dry, flavorless patties of burgers past. Chatting with fans at a recent event at the Borgata Hotel Casino & Spa in Atlantic City, he demonstrated his flawless technique and shared can’t-miss tips that are easy enough for the home cook to master — and you don’t even have to wait until grilling season to try them.
10. Cook hamburgers on a cast-iron skillet indoors, instead of on an outdoor grill.
9. Opt for corn-fed ground meat that features about 25 percent to 30 percent fat.
8. The ideal blend of freshly ground meat includes equal parts chuck, rib eye and either flank steak or brisket.
7. Let meat come to room temperature before you cook with it.
6. Preheat the skillet until it’s screaming hot — only then should the meat be added.
Get Chef Zakarian’s top 5 tips
by Maria Russo in Recipes, March 18th, 2013
Today is the first day of spring, which means Easter isn’t far behind. Both the season and the holiday celebrate renewal. So it’s fitting that one of the symbols of the Easter holiday is bread, for the fact that it rises from the use of yeast. Sweet yeast breads are a tradition around Easter time and can take the form of buns, rolls and even braided loaves studded with multicolored Easter eggs. These beautiful baked goods are great for breakfast, brunch or an after-meal sweet treat with coffee or tea.
You may think that baking bread is hard. Well, yes, it does take some time to knead the dough and then there’s the period when you’re waiting for it to rise, but, the end result is worth the effort. Plus if you’re only baking bread once every year, then why not just jump in and do it? Food Network has five great Easter bread recipes that are sure to make your holiday that much more special.
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by Jennifer Perillo in Family, Recipes, March 16th, 2013
The secret to stress-free weeknight cooking is having a well-stocked refrigerator and pantry that you can rely on to help piece together quick dishes on nights when you hardly have time to meal plan. When you make it to the grocery store on weekends or low-key evenings, fill up on staples you know your family uses frequently, plus a few good-to-have freezer ingredients that will ensure your dinners aren’t just simple to make but also deliciously interesting for the whole family.
Food Network Magazine puts store-bought ravioli and frozen peas to work in its recipe for Ravioli Alfredo With Peas (pictured above), a 20-minute timesaver that’s easy enough to make on a busy Monday night but impressive enough to serve to company as well. After making a richly indulgent sauce of cream and butter, add vibrant peas for a pop of color and then mushroom-filled ravioli — a next-level twist on the everyday ricotta variety — so they pick up the comforting flavors of the Alfredo. A final mix-in of nutty Parmesan cheese will thicken the sauce, while a shower of parsley adds freshness.
Storage is always an issue living in New York City, especially when it comes to much-coveted counter space; there never seems to be enough. It makes me pretty merciless when it comes to appliances and kitchen equipment. This also means I can’t afford to keep any one-trick ponies hanging around, so it was only logical for me to look beyond basic waffles when it came to cooking with my waffle iron.
A few years back I read about waffle grilled cheese in Jennifer Carden’s Toddler Café cookbook. It’s easy. Instead of cooking your grilled cheese in a skillet on the stovetop, you throw it into a preheated waffle iron doubling as a panini press. It’s a genius idea, and makes its way into my daughters’ lunchboxes a few times a week. My husband, Mikey, loved it so much that I would often gussy up the filling by using fresh mozzarella and tomato jam. It was the best of both worlds for him, from a culinary standpoint.
Then my eyes were opened even wider when my friend Silvana’s book, Cooking for Isaiah, came out. She had the brilliant idea of making shredded potato pancakes in her waffle iron. This works better in a standard waffle iron than a deep Belgian-style one, and is a fun twist on latkes.