by Allison Milam in Recipes, October 16th, 2014
by Maria Russo in Holidays, Recipes, October 15th, 2014
If you perk up at the mere mention of roasted garlic when reading a menu, you are not alone. Roasting fresh garlic tames its sharp bite, leaving behind cloves that are soft, golden and aromatic. Learn how to roast garlic at home, and see the ways that this rousing flavor can be incorporated into your favorite dishes:
1. Mashed Potatoes: Whether it’s a part of your imminent Thanksgiving menu or served up on a weeknight, Ree Drummond’s ultra-creamy Roasted Garlic Mashed Potatoes (pictured above) uses a whopping minimum of three whole heads of garlic.
2. Chicken: Serve Melissa d’Arabian’s Roasted Garlic Clove Chicken with bread to mop up the sauce and spread the softened garlic. She opts for chicken thighs, which are extra-juicy and flavorful.
3. Chili: For a fast dose of garlicky flavor, Melissa quick-roasts cloves in the microwave. Her recipe White Chili with Quick-Roasted Garlic for Food Network Magazine comes with garlicky, spicy spoonfuls of chicken, navy beans and spinach.
4. Soup: Every spoonful of Guy Fieri’s Roasted Garlic Soup with Asiago Crostini centers around our favorite ingredient. It uses six whole heads of garlic, and gets a velvety smoothness from heavy cream.
5. Bread: After roasting whole garlic cloves in the oven until soft, squeeze the garlic out of its skin onto crusty, grilled bread for Roasted Garlic Bruschetta.
by Foodlets in Recipes, October 13th, 2014
Even if you hardly find yourself craving sugar during the day, it seems that nearly everyone develops a sweet tooth come Halloween time, and with only a few weeks left until Fright Night, it’s not too early to indulge in scary-good tricks and treats. From creamy chocolate to the rich flavors of caramel and the chewiness of candy corn, there are surely Halloween-inspired eats to please every palate. Read on below to find Food Network’s top-five spooktacular treats from The Pioneer Woman, Alton Brown, Giada De Laurentiis and more chefs.
5. Candy Corn Popcorn Balls — With a mix of sweet and salty tastes, these candy-studded snacks are ideal for kids’ parties and adults-only bashes alike. Plus, they’re ready to eat in only 25 minutes.
4. Spiced Caramel Roulade with Ginger Cream — The secret to this comforting dessert is rolling the cake on a sugar-dusted towel, which will help the fragrant cinnamon-laced cake roll easily with a fluffy ginger filling inside.
by Caitlyn Callegari in Recipes, October 13th, 2014
In our house fall means two things: crisp weather and busy schedules. That’s what makes these hearty slow-cooker soups so perfect for this time of year, but that’s not all. Each of these classic soups has a tasty new twist, adding more flavor and richness, which usually means empty bowls (and happy kids) around here.
Turkey Chili: With a hint of chocolate, this mole-inspired chili is a fresh take on a cold-weather classic.
Potato Soup with All the Fixins (pictured above): Start with the humblest of ingredients — potatoes, onions and chicken stock — wait seven hours, then pile on all your favorite baked potato toppings, like bacon, cheddar cheese, chives and more.
by Maria Russo in Recipes, October 11th, 2014
Now that it’s autumn, playful outdoor activities abound, such as apple picking. Though it’s fun, it can be difficult to figure out what to do with the surplus of apples you collect. But there’s a Meatless Monday solution to your predicament: put them to use in a fun, fresh dinner. After all, apples are for much more than just dessert! Bobby Flay’s Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette from Food Network Magazine is a crisp and sweet treat for your Monday. In addition to the apples, ingredients like spinach, endive, walnuts and blue cheese give the salad a savory balance, so there’s a flavor for everyone.
This dish requires you to whip up the dressing as well as the salad. For the dressing, you’ll take the pomegranate molasses, vinegar, mustard, honey, and salt and pepper, and whisk them together. Then, slowly whisk in the olive oil until emulsified.
Then, for the salad, mix the apples, spinach, endive, walnuts and blue cheese together. Toss in the vinaigrette and add salt and pepper to season.
by Virginia Willis in In Season, Recipes, October 10th, 2014
No matter how filling a dinner you may have had or how committed you are to going to sleep at an early hour, sometimes when the clock strikes midnight, you find yourself awake and hungry again, and when the late-night cravings hit, it can take all things crunchy and salty or creamy and sweet to satisfy them — even for professional chefs. On this morning’s all-new episode of The Kitchen, the cast shared go-to recipes for midnight eats (find all of the recipes here), and recently FN Dish caught up with some of the co-hosts and other Food Network favorites to find out what eats they opt for in the middle of the night. From “potato-fried perfection” to “really good pizza” and “tropical fruit,” their answers my surprise you. Read on below to hear from Alex Guarnaschelli, Jeff Mauro, Sunny Anderson, Amanda Freitag and other stars, find out who admitted to eating what.
Aarón Sánchez: Wine and chocolate
Alex Guarnaschelli: It’s a tossup between a super-spicy fish taco, a hot dog with deep-fried bacon on it or a whole cake of any flavor — but it would have to be layered.
by Maria Russo in Recipes, Shows, October 9th, 2014
In my family, fall means a trip to the mountains for apple picking and apple cider. We love buying a variety of different kinds of apples — some to refrigerate and keep for eating, some to make jelly, and always, always a couple of pounds of cooking apples for apple pie and crisp. While I adore apple pie, I have to admit that an apple crisp is so simple and easy that it’s my go-to apple dessert. There’s no pastry to make and no dough to roll out, and with a little pep in your prep you can have dessert in under an hour.
Crisps, along with their culinary cousins — crumbles, grunts, brown betties and pandowdies — are all simple, old-fashioned, homey desserts. The desserts in this genre use a streusel-like mixture of flour or breadcrumbs, sugar, warm spices and butter, along with rolled oats and nuts. I especially love to use fresh, in-season Georgia pecans in the fall, but almonds and walnuts are great, too. Crisps are flat-out easy, and everyone loves a piping-hot fruit dessert with a sweet, buttery topping. You can serve the crisp with ice cream, whipped cream, or even creme fraiche for an ultra-indulgent dose of down-home comfort. Read more
by Allison Milam in In Season, Recipes, October 9th, 2014
In true Cutthroat Kitchen fashion, even the simplest dishes become seemingly insurmountable challenges once Alton Brown‘s evilicious sabotages make their way to the competitors. In this week’s premiere heat of the first-ever Superstar Sabotage tournament, the host turned a breakfast staple — French toast — into a near-nightmare for Round 3 rivals Chefs Michael Psilakis and Aarti Sequiera, as they were forced to make the plate using onion-scented bread and a small conveyor toaster, respectively. But when the mind games end, it turns out that for Alton, all it takes to make his winning French Toast (pictured above) is just a handful of ingredients — no sabotages in sight.
Ready to eat in a hurry, Alton’s fuss-free morning meal is the kind of staple you’ll want to master and make a permanent part of your recipe repertoire. He opts for a mix of eggs, half-and-half and a squeeze of honey to make the creamy custard for his brioche-based French toast. Cook the bread in butter until the slices are golden-brown, and top with sweet maple syrup or fluffy whipped cream for an indulgent finish. Click the play button on the video above to watch him make it.
by Maria Russo in Recipes, October 8th, 2014
If you gauge the dawn of fall by when your first pumpkin spice latte of the season is sipped, there aren’t any limits your pumpkin spice intake. Amidst trips to the pumpkin patch, carving contests and all your other pumpkin-centric fall activities, these sweet pumpkin recipes should be on tap all season long:
1. You’ve never seen another pumpkin pie with looks this good. Gingersnap Pumpkin Pie with Ginger Cream (pictured above) receives a deeper sweetness from a just-ripe banana and an extra notch of spice from the cookies. Word to the wise: Don’t be stingy with the whipped cream.
2. The perks to a batch of Spiced Pumpkin-Raisin Cookies don’t stop with all that pumpkin spice goodness. These seriously moist treats come without eggs, making them vegan friendly.
by Ricky Smith in In Season, Recipes, October 7th, 2014
The beauty of seasonal squash is that there are myriad varieties available, which means it’s nearly impossible to tire of it before autumn runs out. From hearty butternut squash and stuffable acorn squash to flat-shaped pattypan squash and golden spaghetti squash, there’s a kind to please every palate, and the ways to use each are seemingly endless. When it comes to spaghetti squash, its name suggests its likeness — spaghetti — although you have to open up the squash to get at the individual strings. Just halve the spaghetti squash lengthwise, then run your fork across the flesh to see it come apart into noodle-looking strands, which can be featured in much the same way pasta is. Read on below to get Food Network’s top-five spaghetti squash recipes to find classic and creative takes on this fall staple.
5. Spaghetti Squash Tostadas — Make a satisfying tostada filling by piling tender spaghetti squash, plus chipotle-scented roasted tomatoes and onions, atop a black bean base, and finish with cool sour cream and fresh cilantro on top.
4. Spaghetti Squash and Meatballs — Don’t be fooled by the look of this dish; there’s no pasta in sight, just a bed of roasted spaghetti squash topped with tomato-basil sauce and combination beef and pork meatballs.
There are very few ingredients that can add to a dish what fresh fennel can add. It’s got a hint of sweetness, a nice crunch and a refreshing flavor. Known for being eaten raw as a palate cleanser at the end of a big Italian meal, it can be prepared or eaten just about any way you can imagine. Take these recipes, for example: roasted fennel in pasta, fennel salad and even a fennel slaw. Try out a few of these and before you know it you’ll be adding fennel into all kinds of things this fall.
Baked Penne with Fennel: When you think of creamy baked pasta, you don’t necessarily think of light flavors. But fennel can add the perfect soft flavor to just about anything — including this creamy baked penne. With pancetta, heavy cream and three different cheeses, the dish definitely benefits from the fennel’s subtle flavor.