by Allison Milam in Recipes, February 6th, 2013
by Maria Russo in Holidays, Recipes, February 4th, 2013
Chicken: It’s probably up there with “mom” as one of your first words. And there’s good reason for that. It’s simple and versatile, lean and easy to do in a hurry. More often than not, chicken is relegated to the weeknight spot and to redundant preparations. Well if it’s up to us, our faithful chicken deserves a little something more. This week, run down the line of our feistiest chicken recipes. Because hey, who says comfort food has to come from a casserole dish (not that there’s anything wrong with that)?
A deep bowl of sultry curry has always been known to do the trick. Check out Aarti Sequeira’s Green Chicken Curry recipe, which comes steeped in cilantro, ginger and garam masala.
The Super Bowl may be in the past, but whose wing craving ever truly subsides? The Neelys’ Spicy Fried Wings from Food Network Magazine go perfectly with curling up on the couch after a long day at the office.
Grab a head of iceberg lettuce and get swaddling. Rachael Ray’s Barbecued Chinese Chicken Lettuce Wraps are do-it-yourself at the dinner table and a low-carb way of having fun with the fam.
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by FN Dish Editor in Recipes, February 2nd, 2013
If you’re stuck in a dinner rut, try introducing simple, comforting fondue to your weekday recipe repertoire. Packed with deliciously soft, creamy cheeses, Food Network Magazine‘s Perfect Fondue (pictured above) recipe is a must-try for both first-time fondue makers and experienced cheese-melters alike.
The beauty of this recipe is that you get to pick what cheese is used based on your tastes and the ingredients you have on hand. If you have cheddar left over from game-day nachos, use that, but if you happen to be cooking for a cheese monger, it may be best to melt a creamy Brie or Gouda instead. No matter which cheese — or combination of cheeses — you choose, just add it to a garlic-rubbed saucepan simmering with white wine and lemon juice and finish with a few tablespoons of flour. This binding flour will help thicken the fondue and ensure that the end result is deliciously thick and creamy. Served alongside an array of dippers like crusty bread, fresh or roasted vegetables, grilled polenta and French fries, this 10-minute recipe is the ultimate in complete, go-to dinners. Although a fondue pot may add to the wow factor of presentation, it’s not necessary to pull off a successful dish; a standard slow cooker set to low will do the job just as well. To maintain a meatless meal, skip the meaty dippers like meatballs and prosciutto.
by Maria Russo in Recipes, February 1st, 2013
Want to know what Food Network fans were cooking in January? From chicken and dumplings to roasted Brussels sprouts, to classic banana bread and a new recipe from Bobby Flay Fit, comfort food reigned supreme this month. Here are the top 10 recipes of the new year:
10. Paula’s Chicken and Dumplings
9. Chocolate Peanut-Butter No Bake Cookies
8. Tyler’s Chicken Enchiladas
7. Banana Bread
6. Tyler’s Chicken Noodle Soup
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by Maria Russo in Recipes, January 31st, 2013
Game Day is just hours away, and whether you’ve been planning your tailgate-ready menu for days or have just started thinking about what you’ll serve, rest assured that Food Network has easy recipe ideas to see you through your big game bash. Perhaps more than anything else on Sunday, it will be important that you have enough food to feed the mass of hungry football fans gathering in your living room. But while you want to offer a super-large spread of eats and drinks, you surely don’t want to spend your evening in the kitchen cooking it while your friends are cheering about the latest touchdown. To make sure that you enjoy game day too, stick with fuss-free recipes for slow-cooked classics and easy-to-make sandwiches to feed the whole group without a lot of time or effort. Check out a few of Food Network’s favorite crowd-pleasing recipes below, then find a complete game-day menu with Alton’s meatballs, maple blondies and Bobby’s margaritas.
While most macaroni and cheese recipes require plenty of hands-on time for cooking and draining the pasta, whisking in handfuls of cheese and milk and then transfering everything from stove to oven, Trisha Yearwood’s Slow Cooker Macaroni and Cheese is the ultimate in do-ahead cooking. She starts with precooked macaroni (what you have left over from last night’s dinner is a-ok to use), then mixes it with milk, butter and more than a pound of cheddar cheese in the base of a slow cooker and lets the machine do the work for her. Prep this meal in the late afternoon, and by the time you’re ready for dinner during the first half, all you’ll have left to do is quickly stir the macaroni before serving.
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by Allison Milam in Recipes, January 30th, 2013
Perhaps the ultimate family-friendly meal, lasagna is a no-fail favorite that shines at both Sunday suppers and everyday weeknight dinners alike. All it takes to make a timeless Italian recipe is meat, cheese, pasta and sauce, but thanks to some of your Food Network chefs like Alton, Ina, Paula, Giada and Rachael, it’s simple to transform the classic into an extra-special dish. Check out Food Network’s top five lasagna recipes below to learn the stars’ secrets to easy, deliciously dressed-up lasagna, then browse Food Network’s entire collection of lasagna recipes for more fuss-free meal ideas.
5. Enchilada Lasagna — Alton relies on a homemade enchilada sauce featuring chipotle chiles, fresh garlic, cumin and tomato sauce to marry flavors in his Mexican-inspired lasagna, filled with tender chicken and topped with queso fresco before being baked until bubbly.
4. Turkey Lasagna — Swap out classic beef or pork and replace with sweet Italian turkey sausage to make Ina’s big-batch lasagna, featuring four different cheeses, including Parmesan, mozzarella, ricotta and goat cheeses.
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by Maria Russo in Recipes, January 28th, 2013
Once the game is clicked on this Sunday, your chances of stirring a pot come to a screeching halt. You need one-pot dishes that come together — and stay together — throughout your Super Bowl party. That’s why, this week, we’re lining up our favorite chili recipes, ranging from traditional to chicken to white bean. Simmer a pot for the fam or fix it cook-off style. Either way, this Sunday is all about chili.
In the spirit of keeping things easy, consider your slow cooker your most valuable asset. Slow-Cooker Texas Chili and Slow-Cooker Chicken Chili by Food Network Magazine both come to fruition in just about seven no-hassle hours. Simply pile in the ingredients and kick off.
Food Network Magazine’s Chili con Carne (pictured above) is prepared the classic way, while Tyler Florence’s Beef Chili swaps ground beef for tender morsels of cubed beef. For a chili recipe that goes heavy on the beans, Ellie Krieger’s Three Bean and Beef Chili is brimming with black, kidney and pinto.
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by Maria Russo in Recipes, January 26th, 2013
When you eliminate meat from your diet — even just one day a week — you likely end up craving the taste and texture of something hearty and beefy, something substantial to sink your teeth into. For that, look to lentils. These protein-rich rounds are indeed small in size, but they pack a surprisingly satisfying punch and a chewy firmness similar to beans. No matter which color lentil you pick up (there are almost as many varieties as there are colors of the rainbow), you can be sure that you’ll feel full long after eating them, thanks to their high protein and fiber contents. It takes little more than a drizzle of olive oil and tangy balsamic vinegar to complete a humble bowl of lentils, but these budget-friendly bites add heft to dressed-up plates like soups and salads as well, especially when combined with other hearty ingredients and bold flavors.
Food Network Magazine puts yellow lentils to work in its Slow-Cooker Sweet Potato and Lentil Soup (pictured above), simmered with fresh leeks, ginger and just a pinch of curry powder. Though warming winter soups are often thought to be weekend-only fare, this one is a go-to weeknight pick, since the slow cooker will do most of the cooking for you. Just prep the ingredients and set the machine to low before you leave in the morning, then come back later to a comforting soup made deliciously thick from the lentils. A last-minute addition of garlic, a bit more curry powder, plus refreshingly light lemon juice and fresh cilantro is all it takes to finish this fuss-free supper.
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by Marisa McClellan in Entertaining, Recipes, January 25th, 2013
Come the fourth quarter of the big game, when the last bit of meat has been chewed off the chicken wings, the bowl of chips is dotted with just measly crumbs and nothing is left of the tray of sliders, only one thing remains: your sweet tooth. After a long afternoon of deliciously salty, savory snacking, it’s about time you dig into a game-day dessert to take off the sweet edge, right? Curb that craving at last by shifting the focus from hearty meats and cool dips to must-try baked treats and chilly ice cream sundaes with these must-try recipes from Food Network Kitchens, Alton, Paula and Giada.
Perhaps the ultimate game-day dessert, Food Network Kitchens’ Pull Apart Touchdown Cupcakes (pictured above) bring the football field to life with an edible landscape complete with end zones, a 50-yard line, a miniature football and rival players that is impressively realistic. To create, start with a batch of two dozen chocolate chip-studded cupcakes, then when they’ve cooled, get to work on setting the scene. If you’re baking with little ones, let them help you decorate these light, fluffy cupcakes with creamy peanut butter frosting, a blanket of grass-colored sprinkles, white-icing yard lines and colorful gummy “players.” You can get as creative as you’d like with the assembly, but remember, even if your final product looks more like an oblong hockey rink than a rectangular football field, this easy-to-eat dessert will still be satisfyingly sweet and a sure-fire win with your party guests.
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by Mary Beth Bray in Recipes, January 24th, 2013
When I was in my twenties, going out to brunch was one of my favorite weekend activities. I loved every part of the ritual, including waiting for a table, choosing between sweet or savory and dividing up the check with a happily full belly.
Though eating brunch on a Saturday or Sunday morning is still a beloved pastime, I’ve found that my preferred venue has changed. These days, I’m all about brunch at home. It’s cheaper, the temptations are fewer and it can be prepared and eaten while one is wearing pajamas.
Because I can far too easily default to the same three brunch dishes (scrambled eggs with turkey bacon, whole-grain pancakes or leftover stuffed omelets), I do try to seek out brunch recipes that are outside my norm. Some weeks (and much to my husband’s delight), I bake a coffeecake. Others I bake up a frittata in my trusty cast-iron skillet (though some claim that I am too heavy-handed with the kale).
Before you start cooking, read these tips
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
There is nothing better than snuggling up to a big bowl of mac and cheese. We’ve taken this classic comfort food and spun it in four fun and different ways. From French onion to dessert mac and cheese, these twists might change your view on an old favorite.
First, start with the classic version