by Allison Milam in Holidays, Recipes, April 2nd, 2015
by Sara Levine in Holidays, Recipes, April 1st, 2015
Face it: When you’re busy hunting down eggs, opening up your Easter basket and dyeing eggs, who has time to throw together a massive spread? After you pin down your master plan for your Easter ham or rack of lamb, feast your eyes on extra-easy side dishes that won’t consume your Easter Sunday.
Tossing high-impact ingredients like seasoned barley, lemon-marinated mushrooms and roasted asparagus together brings on a multi-textured, elegant Mushroom, Barley and Roasted Asparagus Salad (pictured above) with only 20 minutes of active prep. Plus, while you leave the asparagus to roast in the oven, you’re free to get to work on your other dishes.
by FN Dish Editor in Family, Holidays, Recipes, March 31st, 2015
Sorry, Francophiles, but in the macaron vs. macaroon debate, I must admit that I prefer the two-O variety. We’re talking the dense coconut kind that will be served at Passover Seders across the country this Friday night. The delicate, jewel-boxed French sandwich cookies (one O) are pretty and all, but for me, the rugged, toasty coconut ones are the stuff of nostalgia. Inexplicably, my grandmother, who was an excellent baker, used to serve the bite-sized macaroons that came in Manischewitz cans. Who knows how many years they’d been in her pantry, but I loved them.
Today, there are few cookies I love more than a well-made macaroon, so it’s just a plus that they’re a Passover-friendly dessert. I devoured an amazing one recently at RareSweets, a charming bakery that opened in Washington, D.C., last fall. Caramelized and crunchy on the outside, moist and chewy within and not too sweet, it was exactly what I want in a macaroon, or any cookie, for that matter. Lucky for us, the bakery’s pastry chef and owner, Meredith Tomason, shared the recipe with FN Dish. She incorporates many family recipes into her menu, and says this one was a staple at various holidays throughout the years.
by Food Network Kitchen in Recipes, Shows, March 31st, 2015
Here at FoodNetwork.com, we staffers don’t have to look far to find dozens of tempting recipes for the upcoming spring holidays, Easter and Passover. But we also get how hard it can be to narrow down the many options and decide what to serve at your own holiday table or bring to a friend or relative’s. So much pressure, especially when you’re the “food person” in the family! To help, here are personal Easter and Passover picks from our staff – the recipes we’re most excited about making and eating this weekend. They may just inspire you to start a new family tradition.
by Maria Russo in Recipes, March 31st, 2015
Our knees were knocking during the latest episode of All-Star Academy when the remaining contestants served up their alphabet-themed dishes — there needed to be four ingredients beginning with the letters S, T, A and Y in each dish — to judge and restaurateur Donatella Arpaia. We were sad to see Angela, one of Bobby Flay’s mentees, go after she was docked major points for a messy fried egg (Y was for “yolk” in her dish). Even if you have all the time in the world, the simplest of dishes takes practice and technique. Follow Food Network Kitchen’s step-by-step how-to for the perfect fried, sunny-side-up egg.
by Maria Russo in Recipes, March 30th, 2015
At its core chicken piccata is a simple, satisfying dinner of tender chicken breasts and a bold, lemony sauce with capers. But when your favorite Food Network chefs are involved, of course, this humble Italian classic is taken to the next level. From white wine- and cream-spiked sauces to pasta tosses and salads on the side, read on below to find out how five of your all-time favorite stars — Ina Garten, Rachael Ray, Trisha Yearwood, The Pioneer Woman and Giada De Laurentiis — put their signature spins on this tried-and-true meal.
5. Ina’s Chicken Piccata — To make sure her chicken boasts over-the-top taste and crispy texture, Ina coats the meat in seasoned breadcrumbs before beginning a two-part cooking process: a few minutes on the stove, then a final bake in the oven. Just a splash of white wine offers bold flavor to her silky sauce.
4. Rachael’s Chicken Piccata Pasta Toss — Instead of opting for full-size chicken breasts in this 30-minute meal, Rachael chops tenders into bite-size pieces before mixing them with penne and a piccata-style lemon sauce for an all-in-one dinner.
by Ricky Smith in Drinks, Recipes, March 28th, 2015
While winter’s chill may have (almost, finally) left us, that doesn’t mean you can’t still cozy up to a hearty bowl of soup — especially on a Meatless Monday. Since the basis of most soups is simply plenty of fresh vegetables and a stock (likely vegetable), these warming bowls are a go-to option for vegetarians, and leftovers reheat easily for take-to-work lunches and fuss-free dinners. Sure, some soups require the time and TLC that only slow simmering can provide, but many do not, including Food Network Magazine’s Minestrone with Gnocchi (pictured above), which can be on the table in just 40 minutes.
The secret to this quick-fix recipe is starting with a package of prepared gnocchi; these store-bought beauties are welcome timesavers in the kitchen, and when paired with the tomato-studded broth, they provide the welcome heft you crave in a soup. Each bowl is topped with a sprinkle of nutty Parmesan cheese before serving, but if you happen to have a Parmesan rind on hand, add it to the soup along with the fresh rosemary as it cooks — the rind will slowly break down and melt, flavoring the broth with its salty, cheesy taste.
by Allison Milam in Recipes, March 26th, 2015
A cup before work, a cup to get through 3 p.m. — why not have a cup during happy hour? Coffee cocktails might be exactly what you need: something that melts away the stress of the day while simultaneously boosting your energy for late-night laundry. Add in some rum or chocolate, and you’ll enjoy your caffeine fix more than ever. Whether you’ve just finished a big dinner with friends or you’re spending a Friday evening in alone, these sips are sure to put a smile on your face.
Pitch-Dark Coffee Stout (pictured above)
Why not have both brews—coffee and beer—at the same time? Coffee liqueur and espresso give you a bit of a jolt while stout rounds out the richness of the drink.
by Maria Russo in Recipes, March 26th, 2015
Chances are you’ve ladled out your fair share of mashed potatoes over the years. Though this creamy, dreamy side could never, ever get old, there’s something to be said for dressing up your family’s tried-and-true recipe every once in a while. This week, in celebration of our first installment of Sensational Sides, we’re digging into mashed potato recipes that come to the table with a few extra-special touches.
When you sink a spoon into Giada De Laurentiis’ Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs (pictured above), you’re met with a crunchy, buttery topping that contrasts just right with the creamy, rich mashed potato center. Browned on top and served in a casserole dish, this cheesy take on mashed potatoes gives a special edge to a weeknight staple.
by Hedy Goldsmith in How-to, Recipes, March 25th, 2015
How many times have you been driving home from work, famished, thinking that it would just be easier and quicker to simply phone in your dinner order rather than cook for yourself? The temptation is real. But if you fight the urge, you’ll surely be rewarded because, believe it or not, cooking dinner at home doesn’t have to be an involved, lengthy process. All you need are a few go-to recipes that can be ready in minutes — and not mere salads or sandwiches, but full, hearty meals. Take a look at our five top picks below for speedy supper inspiration. All of these recipes can be on the table in 30 minutes or less.
Ground Chicken Tacos with Creamy Salsa (pictured above): Simmering the chicken with fresh vegetables and a homemade seasoning mix guarantees plenty of flavor in Sunny Anderson’s crunchy-shelled tacos. Instead of finishing the tacos with everyday sour cream and salsa, she combines those classic fixings for a cool yet spiced topping made with fresh tomatoes, chopped jalapeno and sour cream, plus a squeeze of lime juice for extra brightness.
Pastries cut into bar-shaped pieces never really go out of style. When one food magazine writes a story about bars, every other food magazine fires back with its own take on these simple-yet-delicious bites of happiness. With a handful of recipes for crusts and toppings, you can easily make bar cookies completely interchangeable.
If you find a crust that you like, let’s say a shortbread crust, play around with the topping. Perhaps make a pecan, Key lime or lemon filling, or even a fudgy brownie bar, with an oatmeal brown butter crust.