All Posts In Recipes

4 Make-Ahead Ways to Hack Breakfast and Avoid the Morning Rut

by in Food Network Chef, Recipes, September 7th, 2015

School is back in session, and we are all looking for ways to streamline our routines, especially in the morning. But “routine” can sometimes also mean “rut.” Take breakfast, for instance. Yes, it is easy to rely on the tried-and-true cereal route, and, hey, there’s nothing wrong with some high-quality, low-sugar cereals to jump-start a busy day. (My secret confession: Cereal is one of my all-time favorite comfort foods.) But what if you want to mix it up a bit at breakfast but don’t want to take on a major cooking task first thing in the a.m.?

Here are four make-ahead breakfast ideas that all take fewer than three minutes of morning prep time:

1. Mini Muffins

I make up batches of high-fiber, high-protein mini muffins and keep them in freezer bags for breakfasts and snacks anytime. Why mini and not regular muffins? Tiny minis thaw out in minutes. But the real reason (mom to mom): Texture is less important in a mini muffin than in a regular-sized muffin. You can load those babies up with healthy goodies, like flax, bran or ground nuts — things that could turn a regular muffin into a doorstop — and your kids won’t even blink an eye. Try my Magic Fruit-and-Veggie Muffins recipe (pictured above, featured in Food Network Magazine).

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Here’s How to Use Up All That Corn

by in Recipes, Shows, September 5th, 2015

No-Cream Creamed Corn with Applewood Smoked BaconThe unofficial end of summer may be just days away, but that doesn’t mean that one of the season’s most-abundant crops has slowed down. From farmers markets and roadside produce stands to the aisles of your local grocery store, corn — a lot of it — is everywhere right now. On this morning’s brand-new episode of The Kitchen, the co-hosts shared their top tricks for putting this seasonal beauty to work while it’s still around. Check out two easy recipes from Geoffrey Zakarian and Marcela Valladolid below for their signature takes on this staple ingredient.

GZ reinvents the traditionally rich dish of creamed corn with his no-cream recipe. His secret? Pureeing the kernels of a few ears, which produces a naturally creamlike texture after only a few whirls in the blender. He combines that corn juice with whole kernels and adds crispy chopped bacon for a salty bite. Perhaps the best part is that his recipe can be on the table in a hurry, so it’s ideal for last-minute entertaining.

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The Last Hurrah: Grill Absolutely Everything on Labor Day — Summer Soiree

by in Holidays, Recipes, September 3rd, 2015

Grilled Tomato SalsaLabor Day marks a transition — away from your white-wearing ways, away from your weekend trips to the beach and, when it comes to food, away from your trusty grill. Just as you’ll be hiding away your white pants come Monday, the upcoming day off marks the end of grilling season and a celebration of summer’s end. Say cheers to a summer well spent by going big on Monday with a Labor Day party menu that is grilled through and through.

Though your typical salsa likely comes from a jar, Melissa d’Arabian’s Grilled Tomato Salsa (pictured above) is a homemade take featuring charred tomatoes, chiles and garlic blended into a chunky salsa best scooped up with tortilla chips.

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Small-Batch S’mores Bread Pudding — Party of Two

by in Recipes, September 2nd, 2015

S'mores Bread Pudding for Two

You guys, I cannot believe we’re already thinking about fall. Where has this year gone?! I won’t lie, I’m pretty excited about all the fall recipes that are around the corner. Which is precisely why I’m presenting to you this s’mores bread pudding for two.

Yes, you read that right. No big batch of bread pudding for just the two of you. This is perfectly portioned for just two people. You won’t need to cozy up in front of a fire pit for this. All you need is an oven, a fireplace and your favorite movie, and you can call this an indoor campfire for two. How fun is that?

This is also the perfect dessert recipe for the two of you to get your hands dirty in the kitchen together. While one of you is cubing the bread, the other can be mixing the liquid ingredients. Then you can both pile your individual servings up high and top with as much (or as little) marshmallows and chocolate as you want. What is better than s’mores bread pudding? Personalized s’mores bread pudding? Personalized s’mores bread pudding! Get the recipe below, then check out more small-batch recipes created for just two people.

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Coming Soon to a Table Near You: 5 Apple Recipes for Fall

by in Recipes, September 1st, 2015

Apple Crumble with Vanilla Ice CreamJust as blockbusters leave movie theaters to make way for award-season films, so too must our summer produce pack up and leave stores. But fear not, because for each and every peach, plum and berry recipe we must bid goodbye for another season, a trusty apple recipe swoops in to save the day. Here’s a preview of five things we can’t wait to see on our tables this fall.

Apple Crumble with Vanilla Ice Cream

Make grilling season last a little longer with an easy apple crumble (pictured above) that comes together in 25 minutes. Grill tart Granny Smith apples until browned on both sides, then top with vanilla ice cream, granola and a warm caramel sauce. Dare we say this dessert is almost better than traditional apple pie?

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Competition-Inspired Cooking with Your Kids — Double Potato Hot Dog Sliders

by in Recipes, Shows, September 1st, 2015

Hot DogsThis episode of Rachael Ray’s Kids Cook-Off was amazing. YouTube’s popular food critic Daym Drops (Daymon Patterson) was a guest mentor and judge, and we also saw some really innovative dishes from the kids. Our favorite moment was when Christopher kept his cool during the waffle disaster in the elimination challenge. He had started out making a waffle-and-fried-chicken sandwich, but his batter was too thin and leaked like crazy out of the waffle iron. So in a moment of genius, he dipped slices of bread into the waffle batter and made a French toast fried chicken sandwich instead! He even won the challenge and received the highest honor of a Daym Drops’ “5 All Day.”

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10 In-Season Salads for the Final Days of Summer

by in Recipes, August 31st, 2015

Head to any large grocery store chain and you’ll likely find an imported supply of warm-weather produce, even in the dead of winter. But once cooler weather settles in, you won’t find any of your favorite summertime crops at the local farmers market, and certainly not in your own garden. In the battle of fresh versus imported, fresh always wins, so savor in-season produce at every opportunity before the bountiful supply of corn, tomatoes and zucchini runs dry until next year. If you want to get the most bang for your buck, turn to fresh, seasonal salads as a way to showcase the season’s bounty. Here are five fruits and vegetables you can’t miss, and a few salad recipes to help you make the most of each.

Sure, it’s possible to purchase avocados year-round, but the vibrant green fruit seems most at home in fresh summer salads. For creaminess and light, airy texture, the chefs at Food Network Kitchen include ripe Hass avocados in their mealworthy Crab and Avocado Salad (pictured at top). For a festive end-of-summer side salad, try Bobby Flay’s Crunchy Avocado Salad loaded with blue corn tortilla chips and aromatic spices, like cumin and paprika.

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Bobby Flay’s Grilled Ratatouille — Meatless Monday

by in Recipes, August 31st, 2015

Grilled RatatouilleThere’s no denying that Mondays can sometimes feel like an abrupt transition from the relaxing weekend. So what better way to spice things up than by putting a fun twist on an ordinary recipe? Follow Bobby Flay’s lead with his Grilled Ratatouille (pictured above).

A classic French dish that combines eggplant, squash, peppers and herbs, ratatouille is a beautiful blend of colors and textures. Bobby transforms these fresh veggies — plus red onion and tomatoes — into a flavorful grilled meal in under 35 minutes. The key to perfectly grilling these vegetables is coating them with enough olive oil and turning them throughout the cooking process to ensure they do not stick or burn. Bobby also removes the tomatoes before the other veggies, as they cook a bit quicker. Once the other veggies are grilled, toss them with the tomatoes along with olive oil, garlic, oregano and parsley for a fragrant finish. Serve at room temperature or pack up for a picnic-ready meal.

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1 Base Salad Dressing: 3 Ways to Use It

by in Recipes, Shows, August 29th, 2015

Base VinaigretteWhile store-bought dressings and vinaigrettes are surely convenient, most are packed with sugar and sodium; the homemade stuff is quick to mix up, so stick with a recipe the next time you toss a salad. On this morning’s episode of The Kitchen, the cast introduced three bold — and fuss-free — salad dressings that can be ready in mere minutes. Start with Geoffrey Zakarian’s Base Vinaigrette (pictured above). Once you master that simple combination of red wine vinegar, shallots and oil, you can either serve that mixture on its own, like GZ does with arugula, or you can add more ingredients to create a brand-new dressing with rich tastes and textures.

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Take the Day Off: Low-Labor Recipes for Labor Day

by in Holidays, Recipes, August 28th, 2015

Beer BratsLabor Day is just around the corner, meaning the end of summer isn’t far behind. Wind down the season with one last celebratory cookout. Each element of our quick-and-easy sendoff menu comes together in under 30 minutes, meaning you can soak up the last of the warm weather without toiling away in the kitchen. Hey, they don’t call it a “day off” for nothing.

Your final products of grilling season should be the best ones yet. Bobby Flay’s Beer Brats fill the bill, since they’re braised in beer before being finished off on the grill until they achieve a nice, golden crust. These brats take under 20 minutes to cook from start to finish, and are best topped with the goods: sauerkraut, green peppers and onions.

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