by Maria Russo in Recipes, March 15th, 2014
by Marisa McClellan in Entertaining, Recipes, March 14th, 2014
It’s no secret that bacon is a perennial family-friendly favorite, and on this morning’s all-new episode of The Kitchen, the co-hosts offered their top secrets for preparing it just right every time. Both Jeff and Geoffrey shared wedge salads — Wedgelet Kabobbies and a Grilled Cobb Wedge, respectively — that showcased this crispy indulgence, proving that a strip of bacon isn’t limited to breakfast plates alone (although it’s indeed a welcome addition there too).
In an effort to celebrate all things bacon, FN Dish rounded up a day’s worth of meals featuring that ingredient: a dish for breakfast, lunch, dinner and dessert. Read on below to find all four recipes, then tell us in the comments your favorite way to enjoy bacon.
Who says bacon can’t be part of a balanced diet? In Food Network Magazine’s easy-to-make Whole-Grain Pancakes with Eggs and Bacon (pictured above), it’s added atop a surprisingly healthy stack of flapjacks and fluffy scrambled eggs.
by Sara Levine in Recipes, March 14th, 2014
Meatballs were not a regular menu item in my childhood home. My mom thought they were overly fussy and opted to make meatloaf or meaty tomato sauce when confronted with a pound of ground beef.
Because meatballs were a rarity for me, of course I longed for them. When I was older and cooking for myself, I added a pair of meatball recipes to my dinnertime rotation.
The first recipe I made was with ground lamb, feta cheese, minced red onion and a splash of red wine vinegar. We eat those meatballs with big green salads topped with roasted peppers and onions.
The second recipe is one my friend Joy invented. It uses ground chicken, ricotta cheese and minced onions, and the resulting meatballs are gloriously tender. I like to eat them over a bed of sauteed kale and topped with buttery marinara sauce.
by Allison Milam in Recipes, March 13th, 2014
Our favorite geeky holiday, Pi Day, is upon us. What better way to celebrate 3.14 than to try a new pie recipe? This Oatmeal Raisin Cookie Pie mash-up from Food Network Kitchen features one of our favorite classic American cookies nestled within a buttery pie crust. Crunchy and chewy at the same time, this hybrid pie is wonderful served slightly warm a la mode, or with a dollop of unsweetened whipped cream. Treat yourself to a slice or 3.14 — it’s Pi Day!
Check out 50 more pie recipes to try.
by Joseph Erdos in Recipes, Shows, March 12th, 2014
Would a burger be complete without crispy, salty fries dunked in ketchup? Would your mother’s meatloaf hit the same spot without buttery mashed potatoes? How about your Sunday brunch? Where would it be without a heaping plate of hash browns? Solid potato recipes are the most dog-eared pages of your cookbooks and recipe collections for a reason. The versatility of a simple spud is astounding, and every rendering still manages to pin down a familiar homemade flavor. In the name of everything comforting and good, this week is all about our favorite tried-and-true potato recipes.
1. French-Fried — What better place to start than America’s favorite? Ree’s Perfect French Fries are blissfully golden and crispy.
2. Oven-Fried — Not down for the deep-fry oil dunk? Stick wedges in the oven for addictive Oven-Fried Potatoes.
by Maria Russo in Recipes, March 12th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient broccoli rabe. The goal of this challenge was to find a new use for the leafy green outside of traditional Italian cooking. With that in mind, this recipe for Broccoli Rabe and Cheddar-Beer Soup came about. This classic comfort food gets remade by swapping regular broccoli with broccoli rabe, which lends a spicy and slightly bitter taste to the soup. You might just find yourself loving this new rendition even more than the original — it’s that flavorful.
by Jennifer Perillo in Recipes, March 12th, 2014
With a crispy, crunchy crust and a moist, tender center, French toast is a hearty breakfast that’s most often made even more comforting with a hefty drizzle of warm maple syrup. While the classic recipe requires little more than bread, eggs, and a splash of milk or cream, there are seemingly endless ways to dress up this timeless favorite, including using specialty bread or baking the toast into a big-batch casserole. Check out Food Network’s top-five French toast recipes below to find a mix of traditional and creative renditions from Guy, Ina, The Pioneer Woman and more Food Network chefs.
5. Texas French Toast Bananas Foster — Using the decadent dessert of bananas Foster as his inspiration, Guy dunks thick-cut Texas toast into a sweet, creamy mixture of rum, cinnamon and orange juice, then tops the griddled bread with caramel-coated bananas.
4. Chocolate Hazelnut Stuffed French Toast — Sandwiched between two slices of buttered French toast, the chocolate-hazelnut spread becomes warm and deliciously gooey.
by Sara Levine in Recipes, March 10th, 2014
My goal is to repurpose pretty much everything in the kitchen to cut down on waste. With each new recipe, I create a quilt, of sorts, weaving unused ingredients, or leftover portions, from one dish into the next new recipe I develop. When I make bread, the little bit of flour left on the board after kneading and baking gets spooned into a bowl for the next time. A few leftover meatballs might make for a meager meal on their own. Smashed up and simmered in a marinara sauce, though, they’re a hearty dinner over polenta or pasta.
When I buy beets, the tops, also called beet greens, are always set aside for a quick saute. Finding uses for the less-obvious ingredients is something I particularly enjoy. Take carrots, for example. They, too, come with these lush, green leaves attached, which most people snap off and toss in the trash. Thanks to some inspiration from a friend on Instagram a couple of months ago, I decided to make a pesto out of them. This recipe is a great way to enjoy an old favorite in a new way.
by Maria Russo in Recipes, March 10th, 2014
Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.
Cheese is the ultimate comfort food for many of us, so our mashed-up dishes this week highlight this super-satisfying ingredient. Read more
by Virginia Willis in Recipes, March 7th, 2014
Weekends are practically made for lazy, relaxed breakfasts, but once Monday strikes, there’s little time to enjoy morning classics. To indulge in your favorite breakfasts like eggs, pancakes or waffles during the hectic week, however, all you have to do is ditch the idea that they can only be enjoyed in the morning. Try swapping out your usual dinner fare and introducing hearty breakfast and brunch staples to your suppertime routine; they’re just as simple and quick to prepare as many traditional dinner dishes, but they’re often a bit more decadent, so they will feel like a treat. Plus, your kids will enjoy the novelty that comes with having “morning” food at nighttime.
Food Network Kitchen’s Baked Eggs with Farmhouse Cheddar and Potatoes is one such easy breakfast dish that’s ideal for dinner, as it combines tried-and-true morning picks and is ready to eat in less than an hour. Made conveniently in a single pan, this recipe is simplest to make when you have all of your ingredients prepared and at the ready; that way you can move from one step to another in flash. Start by sauteing potatoes in fresh parsley and garlic, then create a few wells in the mixture into which you can crack eggs. After baking the eggs for a few minutes, top with a blanket of cheddar, then return to the oven to achieve a gooey, melty finish. Be sure to start the recipe in an ovenproof skillet, like a cast-iron one, since it will move from the stovetop to the oven.
Baked or boiled, simmered or stewed, potatoes are the ultimate in down-home comfort. (Of course, it doesn’t hurt that potatoes are often paired with creamy butter, gooey cheese or crispy bacon.) There’s actually a biological reason behind us wanting to feast on spuds. Our body’s favorite fuel is carbohydrates and potatoes are loaded with carbs. When we’re blue or feeling poorly, our bodies yearn for our favorite fuel. Once eaten, carbohydrates break down into smaller sugars that are absorbed and used as energy, fueling muscle contractions. Any extra eventually gets stored in the body as fat. Read more