by Allison Milam in Recipes, September 19th, 2016
by Lauren Piro in Family, Recipes, September 19th, 2016
We’re all better with a little beauty sleep, and the same goes for oatmeal, if you’re asking us. For those arriving late to the overnight-oats craze, let us tell you one thing: A little magic happens when unassuming oats are left to soak in milk (or whatever milk alternative you fancy) overnight. While you’re sleeping, they soften up just right, laying the perfect foundation for whatever fruits, spices or nuts you’re looking to throw in there too. They also are a total godsend in the make-ahead department, making mornings easy-breezy.
If you’ve never tried making Overnight Oatmeal before, or if you’re looking for new ways to prep yours, we’ve got creative, easy-to-make assemblies that’ll change your morning routine in all the right ways, whether you take your oats cold or hot.
by Nora Horvath in Recipes, September 19th, 2016
It’s an hour before dinner and your kids are clamoring (“starving,” they say dramatically) for a snack. But your snack selection must be wise — if the pre-meal nosh is too big, they won’t want dinner at all. Try these tasty (but tiny!) options to appease your peckish crew as you get the main course ready.
Italian Ice Pops (above)
Giada De Laurentiis pairs frozen raspberries with mint for a tart, frozen snack you can easily make in an everyday ice cube tray — no over-sized pop molds required.
by Emily Lee in Recipes, September 18th, 2016
While burritos and wraps typically have a meaty element stuffed inside, swapping the usual beef, pork or chicken for hearty substitutes like beans and fresh veggies will give you a burrito that’s every bit as filling as the classic recipe without sacrificing flavor.
This Brown Rice and Bean Burrito (pictured above) has many of the best fixings of a meaty burrito — cheddar cheese, rice and a simple guacamole made from mashed avocado and lime — but it stars black beans instead of meat. After layering the guac, beans, cheesy rice and carrots in a tortilla, add a dollop of your favorite store-bought salsa for a little extra bite. Bonus: These burritos are ready to eat in only 15 minutes, making them ideal for a busy Monday night.
by Lauren Piro in Recipes, September 17th, 2016
We love newfangled food trends just as much as the next Instagram addict, but something about this cool fall weather has us craving simple, comforting classics. Very few flavor combinations bring us back to the basics like that of sweet-tart apples and creamy cheddar cheese, a time-honored pairing that’s so simple in theory yet gastronomically complex. Apple pie laced with sharp cheddar, smooth apple-and-cheddar bisque — there are dozens of forms that this sweet-and-savory flavor union can take. So, as we work up to another season of comfort food, here are a few of our favorite iterations of the quintessential fall combo.
Curried Squash Soup with Apple-and-Cheddar Melts
Rachael Ray builds her gooey cheese melts by layering sharp cheddar and Gala apple slices between thick slabs of white bread. But first she spreads a generous dollop of sweet mango chutney across each bread slice. When you dip your sandwich into the spiced squash soup, the chutney will blend nicely with the sweet and aromatic curry in every bite.
by Maria Russo in Recipes, Shows, September 17th, 2016
If you’re in Munich today, we bet you’ve got a pretzel in one hand and a beer stein in another (don’t spill!). It’s the first day of Oktoberfest, the annual German festival that started over 200 years ago as a royal wedding celebration. Can’t make it to Bavaria this year? You can host an Oktoberfest-themed shindig at home with these recipes. Some buck tradition, but that’s all right: They all go great with a cold beer.
Bratwurst Stewed with Sauerkraut (above)
Sausage is a necessary Oktoberfest element, and Michael Symon’s brats are super-savory after a slow simmer with garlic and onions.
by Food Network Kitchen in Recipes, Shows, September 16th, 2016
The secret is out: To cook a successful dish at home, you need not have a long, intricate recipe on hand or even any recipe at all. Sometimes, a simple how-to for the process or a general method for creating it will suffice. On this morning’s all-new episode of The Kitchen, the cast hosted a Recipe-Free Show, complete with savory and sweet eats and drinks, from saucy meatballs to a buttery fruit crisp, that are easy enough to put together without a recipe. Check out the cast’s easy ideas for making a trio of go-to salad dressings, each quick to prepare and ideal for no-recipe cooking.
Sunny’s Grilled Chicken and Kale Salad with Creamy “Equal-Parts” Harissa Salad Dressing
The name of the game here is 1/4 cup — keep that measurement in your mind. Just as the title suggests, this rich dressing boasts equal parts (1/4 cup) of mayonnaise, tangy buttermilk, spicy harissa and two kinds of fresh greens: cilantro and scallions. Once that mixture is whisked, it’s ready to be tossed with Sunny’s kale salad, which is studded with juicy chicken and grapes.
by T.K. Brady in Recipes, September 16th, 2016
By Angela Carlos
This week on Chopped Teen Tournament, four young chefs battled for the final spot in the Chopped Teen finale and a chance to win the $25,000 prize. The Chopped Champion hopefuls put their cooking skills to the test, turning pairings, such as Linzer torte cookies and rabbit in a can, into something worthy of the critical judges’ plates and palates.
In the entree round the three remaining competitors opened their baskets to find bison skirt steak — not so unusual, considering the canned rabbit the contestants worked with in the appetizer round. However, this skirt steak proved to be the undoing for some and the salvation for others when it came time to judge their technique.
Get the Tips for Cooking Skirt Steak
by Emily Lee in Recipes, September 15th, 2016
It happens to the best of us: You finally follow through with plans to go apple picking and get so caught up in the perfect fall moment that you come home with an overabundance of fresh apple cider. This year, don’t panic. Instead of throwing away the perishable gallons taking up prime real estate in your fridge, use them to make a range of recipes, including dessert, weeknight dinner and, of course, doughnuts!
Apple Cider Doughnuts (pictured above)
Fall wouldn’t be complete without a generous helping of apple cider doughnuts. This recipe from Food Network Magazine makes a dozen, glazed and rolled in cinnamon sugar.
by Allison Milam in Recipes, September 15th, 2016
In one more week, fall officially begins, and when it does, the nation will partake in a collective culinary shift. Coffee orders will transition from cold brew to espresso; comforting casseroles and slow-cooked stews will replace light salads and chilled soups come dinnertime. Most significantly of all, the market produce selections will switch from tart summer berries to apples, sweet potatoes and other hearty fall crops that pair so nicely with warming spices. Here at Food Network, we feel there’s no better way to usher in the new harvest than with a celebration of seasonal pies. These are a few of the flavors we’re anticipating most — apple, pumpkin and sweet potato — plus a few variations on each.
The Filling: Apple
An apple a day keeps the doctor away, sure. But toss the sweet-tart fruit with butter, sugar, lemon juice and fall spices and it becomes less of a preventive health measure and more a work of art. We can’t see any harm in piling them, sliced, into a deep, buttery crust either. What you decide to do with the decorative top layer is entirely up to you, but here are some popular variations.
The weighty pots in your kitchen likely didn’t get a lot of love the last few months, when lighter, cooler picks were in high demand. Now, whether the weather is reflecting it or not, we’ve got fall on the brain, and a big batch of soup is one of the first things we can’t wait to cook. These are the recipes that’ll fill our bowls first.
Break out the biggest pot in your kitchen for a cheesy, creamy dose of soup-induced comfort. Simply puree broccoli together with grated cheese, milk and half-and-half to get a taste of the crowd-favorite dish made right at home: Ree Drummond’s thick and hearty Broccoli Cheese Soup (pictured above). Read more