by Emily Lee in Holidays, Recipes, March 12th, 2015
by Allison Milam in Recipes, March 12th, 2015
This St. Patrick’s Day, honor the Emerald Isle by indulging in any one of these minty-green milkshakes. They’re refreshing and festive, and best of all, your blender will bear the brunt of the prep work. There’s never been a sweeter way to show off your Irish pride.
St. Patrick’s Day Mint Shakes (pictured at top)
A milkshake is only as good as its ingredients, which is why it’s worth splurging on high-quality ice cream for this indulgent treat. Combining peppermint extract with the vanilla ice cream gives the drink an extra-refreshing minty flavor that you wouldn’t get from using regular mint chip ice cream.
by Maria Russo in Recipes, March 10th, 2015
Mashed, baked, fried and roasted potatoes get a whole lot of love, but, in our eyes, the unsung hero of the spud side genre is a bubbling casserole dish of decadent scalloped potatoes, hot and fresh out of the oven. Load up on the cheesiest and creamiest scalloped potato recipes, from classic to unconventional.
Look, it doesn’t take rocket science to get why Tyler Florence’s top-rated Scalloped Potato Gratin (pictured above) hits the ground running with over 500 reviews. It’s all about his technique, as the thin-sliced potatoes go from raw to soft and delicious when baked in a casserole dish with thyme- and nutmeg-infused heavy cream. In the end, the inside of the dish is tender while the top gets that perfectly crispy effect that’ll have you reaching for seconds.
by Allison Milam in Recipes, March 9th, 2015
Consider making that phrase — “when all else fails, make pasta” — your new life mantra. Easy to prepare, inexpensive and a staple in most people’s pantries, pasta is the ultimate oh-man-I-need-dinner-on-the-table-like-right-now meal, and it’s equally adored by kids and adults alike. Perhaps best of all, some of the most-classic sauces require only two or three ingredients, and many don’t even need to be cooked — only warmed with the heat of the pasta — so dinner can be on the table in as little time as it takes to boil a pot of water. Read on below for six pasta staples you’ll want to make again and again.
Make Ina Garten’s Marinara Sauce once, then commit the recipe to memory, because this workhorse of a sauce will save dinnertime over and over again. Simply prepared in one pan but boasting a rich, full flavor, thanks to a splash of red wine and fresh chopped herbs, this sauce will shine atop your family’s favorite noodle, ravioli or tortellini.
by Maria Russo in Recipes, March 9th, 2015
As the old saying goes, good things come to those who wait. Though fresh, hot meals are put on a pedestal, full-fledged meals beyond wine and cheese get better with age too. In fact, when braised meats, sumptuous stews and hearty casseroles are left to sit in the fridge and cool down for hours or even days, a little magic happens. Flavors meld together as individual ingredients mingle and achieve a more well-rounded flavor.
Before you scarf down an entire dish, slow your roll. These hearty recipes prove that some things are best taken as leftovers, whether you zap them in the microwave or sneak a bite out of the fridge cold.
by Allison Milam in Recipes, March 8th, 2015
While stuffed mushrooms are surely a fan favorite on the appetizer table, there’s no reason these earthy bites can’t transition into a main dish, especially when you swap out the creminis or baby bellas and opt for full-size portobello mushrooms. The beauty of serving mushrooms in a vegetarian dish is that they’re naturally meaty and filling, so you don’t have to worry about feeling hungry right after dinner. Plus, portobellos can stand up to hearty cooking techniques, like high-heat roasting and grilling, which is why they often shine as burger patties.
In Food Network Magazine’s good-for-you recipe for Cheese-and-Chile-Stuffed Mushrooms (pictured above), these tender, satisfying rounds are layered with a mix of textures and flavors, like gooey mozzarella and a bold mixture of garlicky poblano peppers, green onions and fresh parsley. The secret to ensuring this go-to dinner is especially satisfying is adding a bit of protein-packed wheat germ to the sauteed poblanos, promising a welcome subtle crunch to the overall plate. After they finish baking, top each tender stuffed mushroom with cool sour cream for tang and bright red jalapeno peppers.
by Sara Levine in Family, Recipes, March 7th, 2015
Before you even think about pouring milk over another bowl of cereal, maybe it’s time to open up a new tab on your browser. For a limited time, you can hop over to Pinterest to get Food Network’s picks for the best breakfast recipes around. Hey, you probably didn’t need another reason to have a breakfast obsession, but — trust us — these all-about-breakfast ideas are just enough to get you to love the sound of your alarm clock.
Join the club by following Food Network’s breakfast boards (below), and get pinning!
by Virginia Willis in Books, Recipes, March 6th, 2015
Bananas are one of the most-versatile ingredients out there. Of course ripe bananas make a satisfying snack all on their own (even better with some peanut butter). They’re a key smoothie element and a favorite topping for hot or cold cereal, and once they’re speckled and overripe, banana bread comes calling. But that’s just a slice of what bananas can do. Food Network Kitchen used bananas plus two other simple ingredients in five genius recipes that transform the all-purpose fruit into entirely new dishes. Watch the video to see how to make these ridiculously simple and fun banana treats. Read more
by Silvana Nardone in Recipes, March 5th, 2015
Across the country in recent years there’s been a renaissance of all things Southern, and chefs everywhere from New York City to Portland are offering Southern dishes in their restaurants, cafes and food trucks. Some are more successful than others. Topping grits with pimiento cheese or coating chicken in red velvet crumbs doesn’t make something Southern. Yes, there is a lot of Southern food that is fried, but Southern food is about more than just fried chicken and fatback. Traditionally, Southern cooking was actually a vegetable-based cuisine. We have nearly a 12-month growing season in most of the South. This is the fertile land of peaches, green beans, tomatoes, okra and corn. My newest cookbook celebrates the healthy and wholesome side of Southern cooking. Here, I am sharing with you a handful of iconic Southern ingredients and delicious ways to use them, from my newest cookbook, Lighten Up, Y’all! Read more
by Allison Milam in Recipes, March 5th, 2015
No need to order takeout when it’s easier — and cheaper — to make your own. Thinking Thai? Try my take on Curry Mee. Translation? Asian comfort food in a bowl. My recipe for coconut chicken noodle soup spiced with curry will soothe your Thai cravings — and you’ll have dinner ready in less time than it takes to wait for the doorbell to ring. Mexican sound good tonight? My spicy chipotle shrimp with arroz verde is so good you may never dream of ordering in again.
You may think of plastic-wrapped trays of chicken breasts as the most-boring item in your supermarket’s refrigerated section, but perhaps that view is on the stunted side. This week we’re running down the line of our favorite chicken comfort foods, pitting classic recipes against new creative takes. With fresh spins on chicken pot pie, chicken piccata and more, it’s safe to say that good ol’ chicken breast has a whole lot more to offer than you might think.
1. Chicken Pot Pie
Classic Comfort: Odds are, you’ve plunged a spoon into a dough-topped chicken pot pie to scoop up the decadent, creamy chicken-and-veggie filling. Ina Garten’s Chicken Pot Pie (pictured above) is the most-classic recipe of them all, complete with a from-scratch pastry dough topping that comes out of the oven golden.