by Foodlets in Family, Recipes, September 12th, 2015
by Maria Russo in Recipes, Shows, September 12th, 2015
Some parents meticulously pack their kids’ lunches the night before, ensuring a smooth start the next day. I am not one of them. My husband takes our kids to school every morning at 7:30 a.m. And every morning at 7:15 a.m. I start making lunch. “OK, we’re in the No Request Zone,” I’ll announce to all four small fry who are still eating breakfast, not yet even starting to wonder where their shoes are. But with a few handy strategies for banging out healthy lunches in a hurry, we rarely have a lunch-related disaster. (Getting all the kids out the door and buckled into their car seats, however, is another matter. See: shoes.) That’s thanks to this list of reliably quick lunch ideas:
DIY Cucumber Sandwiches: Think Lunchables with a fresh twist. Chop up a cucumber and put it in the lunchbox. Then set a small pile of turkey, ham and/or cheese next to it, and let the kids put together their own sandwiches at lunchtime.
by Emily Lee in Recipes, September 10th, 2015
While Spaghetti Aglio e Olio may not get any points for ease in pronunciation, it indeed takes the cake for simplest-ever pasta dinner: 15 minutes, five ingredients. Done.
Geoffrey Zakarian introduced the recipe for this go-to meal on this morning’s all-new episode of The Kitchen. From start to finish, the sauce — made with just olive oil, sliced garlic, red pepper flakes and fresh parsley — came together in the time it takes the pasta to cook, meaning it’s the ultimate in I-need-food-on-the-table-like-right-now cooking. The secret to GZ’s sauce is twofold: adding some of the pasta water to the oil and garlic, and, secondly, cooking the pasta only part of the way before tossing it in the pan with that watery-oil mixture. The noodles will finish cooking the sauce, and the sauce thickens naturally on its own, thanks to the starch in the water.
by Allison Milam in Recipes, September 10th, 2015
Fall is here and time is precious, especially if you’re adjusting to a hectic back-to-school schedule. But that doesn’t mean your sweet tooth has stopped demanding gratification in the form of luxurious homemade desserts. You may not have time for the from-scratch cake, tart or pie recipes that your family swooned over during the unhurried summer months, but using common pantry ingredients (and a few store-bought items here and there) will easily cut down time spent in the kitchen so you and your family can still enjoy a sweet reward at the end of a busy day. Here are five dreamy desserts that come together in individual cups, glasses or ramekins for quick assembly and convenient cleanup.
Chocolate Creme Brulee
Food Network Kitchen has mastered the art of shortcut creme brulee with the help of one secret ingredient: store-bought pudding. Simply spoon some prepared chocolate pudding into your ramekins, then sprinkle each with a heaping spoonful of turbinado sugar. Caramelize the sugar with your kitchen torch, and you’ll have a rich and creamy brulee in just 10 minutes.
by Bev Weidner in Family, Recipes, September 10th, 2015
It’s that time of year again, folks. Get back in the swing of the school year by tricking out your kids’ lunchboxes with colorful, tasty recipes for every day of the week. These easy-to-make, take-to-school lunch ideas can take you from Monday through Friday, and they’re sure to take the cafeteria by storm.
Fill a thermos with Guy Fieri’s hearty, satisfying turkey chili recipe (pictured above). A single batch can easily feed two kids for the better part of a week — plus, chili is as freezer-friendly as it gets.
by Sara Levine in Family, Recipes, September 9th, 2015
I’m totally the type of person who goes to bed excited about her morning coffee and breakfast. I’m sure this psychotic enthusiasm warrants some sort of therapy, but whatever. Mornings are my FAVORITE. The air is still. The streets are calm. My baby gremlins have yet to emerge from their caves.
Aside from the coffee buzz I satisfactorily achieve by 6:20 a.m., I can almost guarantee that my breakfasts are better than yours. Don’t be mad! But it’s true.
And I’m not exaggerating when I say I eat this exact breakfast sandwich nearly every. Single. Morning. I may switch out the spinach for kale, the red onions for sliced mushrooms, the sun-dried tomatoes for fresh garden Romas, but the principle is the same: runny yolks, melty cheese, all in my face.
And I’ve made a painfully simple version for your kids. We take out the fancy-pants adult toppings, and simply scramble up some fluffy eggs, place them on a toasted English muffin and top them with a mountain of cheddar.
by Samantha Seneviratne in How-to, Recipes, September 8th, 2015
The new school year is in full swing, and to match that brand-new backpack and those shiny unused school supplies, you want to start your lunch game strong. These lunchbox combos from Food Network Kitchen are so easy to make and pack that you won’t tire of them by October — and neither will the kids. Each includes a fun main recipe, plus all the tasty extras to round out a complete, balanced lunch. Warning: Lunch-packing parents may want to assemble an extra box for themselves, and we fully approve! Read more
by Christie Bok in Food Network Chef, Recipes, September 8th, 2015
The compost cookie has nothing to do with garbage. It’s a butter-and-brown sugar cookie loaded with bits of candy and snack food. It sounds strange but it tastes divine. Invented by Christina Tosi, the sugar genius behind Momofuku Milk Bar, the cookie has become an Internet sensation. It’s no wonder. It’s a brilliant idea and a truly decadent dessert.
But what if you want to put your own spin on it? What if you don’t like the butterscotch chips that Tosi recommends, or you have some leftovers treats that you’d like to use up? The compost cookie can be your edible canvas. The recipe is easy to alter to any specifications or cravings. But do take care — a loaded compost cookie can go from delicious to disgusting in a flash. Here are my six tips for compost cookie success:
by Maria Russo in Recipes, September 7th, 2015
If you’ve watched Bobby Flay, you know of his fearless tenacity as an Iron Chef, his mastery of the grill and his fearless approach to rivals on Beat Bobby Flay. He’s mentored Food Network Star hopefuls to greatness and expanded Food Network fans’ palates to the bold flavors in Southwestern cuisine. Keep reading below for his best-ever recipes — from grilled skirt steak tacos and party-ready sangria to a sweet-tooth-satisfying apple crumble — plus his tips for cooking the perfect burger.
by Melissa d'Arabian in Food Network Chef, Recipes, September 7th, 2015
Summer’s not technically over, though the kids are going back to school. The days are turning brisker, though it’s not yet cold. Summer tomatoes are ripe from the garden, but you’re craving something hearty. What to make, what to do? Look no further than Food Network Magazine’s Tuscan Tomato-White Bean Soup (pictured above), ideal for those in-between days in early September.
Featuring a fresh, bright base of juicy seasonal tomatoes, plus the creamy richness of canned white beans, this easy-to-make soup comes together in less than an hour with little hands-on prep. For a subtle punch of bold flavor, sprinkle in red pepper flakes, then let the flavors of the soup marry as the soup simmers before you blend it into a smooth, rich consistency. To round out the bowl, sprinkle a few cheesy croutons on top just before serving; these crispy-crunchy bites can be made quickly in the oven with bread cubes and gooey mozzarella.
School is back in session, and we are all looking for ways to streamline our routines, especially in the morning. But “routine” can sometimes also mean “rut.” Take breakfast, for instance. Yes, it is easy to rely on the tried-and-true cereal route, and, hey, there’s nothing wrong with some high-quality, low-sugar cereals to jump-start a busy day. (My secret confession: Cereal is one of my all-time favorite comfort foods.) But what if you want to mix it up a bit at breakfast but don’t want to take on a major cooking task first thing in the a.m.?
Here are four make-ahead breakfast ideas that all take fewer than three minutes of morning prep time:
1. Mini Muffins
I make up batches of high-fiber, high-protein mini muffins and keep them in freezer bags for breakfasts and snacks anytime. Why mini and not regular muffins? Tiny minis thaw out in minutes. But the real reason (mom to mom): Texture is less important in a mini muffin than in a regular-sized muffin. You can load those babies up with healthy goodies, like flax, bran or ground nuts — things that could turn a regular muffin into a doorstop — and your kids won’t even blink an eye. Try my Magic Fruit-and-Veggie Muffins recipe (pictured above, featured in Food Network Magazine).