All Posts In Recipes

Take a Break from Pumpkin Spice Everything with Maple-Flavored Treats

by in Recipes, September 28th, 2015

You had a good run, pumpkin spice, but now it’s time to step aside. This fall, maple is making a serious comeback — in our baked goods and in our hearts. It’s not that we ever forgot about the rich, dark sweetener. But with the rising demand for white-sugar alternatives, pure maple syrup is in the limelight like never before. Keep an eye out for a maple resurgence at local bakeries and cafes this fall, and find out which type of maple syrup you prefer (since there are a few) by experimenting with different syrup grades at home. Although maple is lovely all year round, it’s definitely best in comforting fall dishes. It plays well with other seasonal flavors — apple-maple and maple-cinnamon being classic combinations — but it also complements foods more commonly associated with savory dishes, like bacon or rosemary. Here are a few maple-flavored treats you won’t want to miss as colder weather settles in.

Maple French Toast and Bacon Cupcakes (pictured at top)
Few food unions are as holy as the marriage between maple syrup and bacon. With Food Network Magazine’s breakfast-inspired cupcakes, you get to experience these sweet and savory elements in perfect harmony. When choosing your maple syrup, remember: The lighter the syrup, the more delicate the flavor — so if you want your cupcakes to deliver a robust maple punch, go for a medium or dark amber syrup.

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Caramel Is Good, but Salted Caramel Is Better: 10 Recipes You Have to Try

by in Recipes, September 27th, 2015

Caramel Is Good, but Salted Caramel Is Better: 10 Recipes You Have to TryPeanut butter and jelly, spaghetti and meatballs, chocolate and peanut butter. Some things are just better together, including caramel and salt. Just a pinch of the flaky stuff transforms the sweet sauce into a rich, complex treat that’s as satisfying as it is versatile. From moist brownies and a boozy milk shake to a bread pudding and even a grilled cheese, find out how we like to celebrate this fan-favorite flavor in comforting recipes.

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The First Recipes That Should Hit Your Slow Cooker

by in Recipes, September 26th, 2015

Slow-Cooker Georgia Pulled Pork BarbecueIf you haven’t dusted off your slow cooker just yet, there’s no time like the present. With the colder temps setting in, this most-trusty kitchen device should be back in your arsenal for the coming months, for slow-cooked, pull-apart meats, as well as hands-off dinners and all other takes on low-maintenance meal prep. These are the meals that should hit your slow cooker first now that summer is over.

Just because barbecue season is ending doesn’t mean you can’t enjoy the tender, smoky goodness year round. Rely on Trisha Yearwood’s Slow-Cooker Georgia Pulled Pork Barbecue in the coming months by topping bone-in pork roast with homemade barbecue sauce. Just cook it low and slow until dinnertime.

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Buffalo-Style Snacks for Game Day

by in Recipes, September 25th, 2015

buffalo cauliflowerWhen Buffalo chicken wings hit the snack table on football Sunday, it’s game over. No other snack food can compete — no matter how cheesy or spicy it is. The focus shifts from the TV to the saucy grub as each guest reaches to get his or her fair share (or more).

The sauce, traditionally made with a mixture of butter and hot sauce, is the reason the wings are so irresistible. And while it makes an awesome coating for baked or fried chicken, there’s no limit to where you can apply that beloved flavor combination. Even vegetables taste great dressed in the tangy mixture. Below are some new takes on Buffalo-style snacks that’ll give traditional wings a run for their money.

Buffalo Cauliflower with Blue Cheese Sauce (pictured above)
On Sundays, it can be hard not to undo your week’s worth of healthy eating. But Buffalo cauliflower will make it easier. With a fraction of the calories and fat, it’s a good and satisfying alternative that won’t make you feel like you’re missing out.

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Quickest, Easiest Apple Dessert Recipes — Fall Fest

by in Recipes, September 24th, 2015

Quick and Easy Apple TartWhether you’re picking them up by the armload at the supermarket or trekking out to the fields to pick some of your very own, there is no better time to be eating crunchy, juicy apples. At the peak of their season, these crisp beauties can be taken as they are, or cooked into any number of spiced, fit-for-fall preparations. Get the most out of apple season with these quick and easy recipes, which require little hardcore prep and can be on the table in under an hour.

Enjoying your apple loot in pastry form might sound like a big deal, but Ree Drummond’s Quick and Easy Apple Tart is a total cinch to make. Thanks to sheets of puff pastry and store-bought caramel sauce, this flaky treat takes just 30 minutes to make from start to finish.

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Prep Once, Use Three Ways: Pot Roast

by in Recipes, September 24th, 2015

Perfect Pot RoastNeed a faster way to get dinner on the table? Give yourself a head start by cooking one hearty pot roast, then transform the leftovers into two more dinners, each with totally different flavors, later in the week.

Dinner #1: Start with Ree Drummond’s Perfect Pot Roast (pictured above). This easy recipe has more than 470 user reviews and a 5-star rating; how can you go wrong? It’ll take a few hours to make, but in that time your house will smell amazing. Bonus: If you tease your family with the delicious scent of dinner for this long, you can practically guarantee excited kids at the table when that roast is finally ready.

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All the Ways to Pumpkin Spice Up Your Life

by in Recipes, September 23rd, 2015

Pumpkin Spice Latte‘Tis the season — for pumpkin spice, that is. This warm, comforting flavor owes much of its fame to the coffee-shop-favorite latte, but its uses go far beyond a cup of joe. From wakeup-worthy oatmeal to sweet muffins and a frosted cake, find out how to infuse your some of your dishes with this beloved taste all season long.

It’s a favorite for a reason; the Pumpkin Spice Latte is as popular as it is because the comforting flavor of pumpkin pie spice is just better together with a splash of hot espresso. While you can indeed pick up a cup at the local coffee shop, this homemade version from Food Network Kitchen comes together with only a handful of ingredients in mere minutes, so you can make it on demand whenever the craving strikes.

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Chocolate Mint Sandwich Cookies — Bake-Ahead Batches

by in Recipes, September 22nd, 2015

When I’m working on a new recipe, I always start on paper. I write down the skeleton of my recipe, then go to the kitchen to try it out. When I initially sketched out these Chocolate Mint Sandwich Cookies, I instinctively included Dutch-process cocoa powder. Would you like to know why?

There are two basic types of cocoa powder: Dutch-process cocoa powder and natural cocoa powder. Dutch-process is made from cacao beans that have been washed in a potassium solution. Dutching the beans neutralizes their acidity and makes the powder darker. Natural cocoa powder is simply made from ground, roasted cacao beans.

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Competition-Inspired Cooking with Your Kids: Croque Monsieur 101

by in Recipes, Shows, September 22nd, 2015

croque monsieurThe Sandwich King, Jeff Mauro, was the guest judge for this week’s episode of Rachael Ray’s Kids Cook-Off. And, of course, our contestants had to win him over with amazing sandwiches during the first round. We were so sad to see Sabrina go home with her first attempt ever at a croque monsieur sandwich — but so impressed that she took a chance! If you’re like Sabrina, and never made this classic French sandwich, then here’s a little 101.

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Omega-3s to the Rescue: Why I Eat Them When I’m Stressed + Go-To Recipes

by in Food Network Chef, Recipes, September 22nd, 2015

Omega-3's to the Rescue: Why I Eat Them When I'm Stressed + Go-To RecipesWe are mere weeks into the school year — anyone else a little stressed already? I love routine and structure, but the first month or two can be a bumpy re-entry as we try to find our footing in a new schedule of activities and events.

When I am feeling a little overwhelmed, my natural instinct is to load up caffeine, simple carbs, processed foods, sodium and sugar — “anything to get through the day” is my default battle cry. But I play that scene through and I know it will compound the problem of overwhelming me with lethargy and fuzzy thinking. So, instead, I ignore that part of my inner self and cling to basic actions that have proven time and again to be exactly what I need during times of stress. I make sure my physical and emotional health are well-tended so that I have maximum personal resources to deal with the hecticness.

For me, that means fiercely protecting my morning devotionals, rather than hitting the snooze button. (Actually, if I need to set an alarm, that’s my body’s way of saying I’m not getting enough sleep, so I fix that, too.) I protect my exercise time, particularly if I think I don’t have the time to exercise. And on the food front, I up the Oomega-3 fatty acids in my diet. There are lots of studies out there that point us in the direction of Omega-3s for mood health, but that’s not why I turn to them. I do it because, quite simply, I feel better equipped to face the craziness of this messy life. My personal go-tos: tuna, salmon, sardines, eggs, shrimp, walnuts, strawberries, dark leafy greens, cabbage and cauliflower. I buy these ingredients and fill the dinner calendar with recipes starring them, and I cut down on processed foods, even eliminating them entirely if life is super-stressful. And it’s that simple.

Need some inspiration? Here are a few recipes that will get you started.

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