by Allison Milam in Recipes, January 16th, 2016
by Allison Milam in Recipes, January 14th, 2016
If there was ever a secret weapon in the kitchen, your trusty slow cooker is it. With its ability to transform tough, often cheaper meats into tender, fall-apart mains of greatness, it’s no wonder that this hands-off cooking vessel is a wintertime staple. The key to using a slow cooker to its utmost potential is setting it all up in the morning, letting it do its thing and coming home later to a full-fledged, perfectly executed meal. Simply clear some space on your countertop, prep your ingredients and crank on that slow heat for delicately cooked, no-fork-necessary preparations for pork, beef, chicken and turkey.
Ingredients like brown sugar, apple cider vinegar, paprika and tomato paste make Food Network Magazine’s Slow-Cooker Pulled Pork Sandwiches the easiest way to get the coleslaw-topped sandwich favorite even in the dead of winter. Cooked low and slow for hours on end, pork shoulder gains all the quintessentially smoky vibes of barbecue without ever entering an actual smoker. For more takes on slow-cooker pork, pile it into tortillas for Slow-Cooker Pork Tacos or make your own slowly cooked meat for homemade Cuban sandwiches.
by Allison Milam in Recipes, January 14th, 2016
Hitting the mountain this season? Getting ready for a day of skiing or snowboarding can be more grueling and time-consuming than the act itself, with having to track down gloves and goggles and standing in line for rentals and tickets, not to mention breaking a sweat yanking on the godforsaken boots. The pre-skiing morning can be so jam-packed that you might forget to pin down lunch, meaning your ski break will undoubtedly entail overpriced, fried foods that’ll weigh you down for your afternoon runs. This winter, do things a little differently by packing easy-to-make, energizing foods that’ll get you back on the mountain fueled up and ready to go, with a few extra dollars in your wallet to boot.
by Lauren Miyashiro in Recipes, January 14th, 2016
Amp up the comfort factor of your go-to pasta suppers by doing more than boiling water and tossing the finished product in sauce. These colder-weather months call for baked pasta recipes — and lots of ‘em — to get you through the winter. Pile your next pasta dish into a casserole dish, top it off with cheese and let it all come to bubbling, crispy-on-top heights in the oven. These five stick-to-your-ribs baked pasta dinners prove that the final baking step takes your pasta favorites over the edge.
It’s no surprise that Baked Ziti is one of the first baked pasta dishes to come to mind. Loaded up with meat (this time, ground beef and sausage), tomato sauce and a three-cheese combo (Parmesan, ricotta and mozzarella), Ree Drummond’s cheesy and kid-friendly casserole has everything you’d want, all in one dish.
by Samantha Seneviratne in Recipes, January 12th, 2016
Comfort foods can be messy. Delicious as they are, saucy, soupy and gooey dishes aren’t usually easy to transport either. Solve this problem by turning your favorite cozy meals into easy casseroles. Whether you’re feeding a crowd or wanting not-sad leftovers for work, these transportable, sliceable meals will not disappoint. Consider them the crème de la crème of casseroles.
by Foodlets in Family, Recipes, January 12th, 2016
I’m a pistachio fiend. I love pistachio ice cream, pistachio cakes and pistachio candies. I even use bright-green pistachio oil to make delicious salad dressings. Honestly, I don’t think I’ve ever met a pistachio I didn’t like. Read more
by Emily Lee in Recipes, January 12th, 2016
This is it: The ultimate, every-kid-likes-it list of crowd-pleasing recipes you’ll want to add to your rotation for 2016. Featuring fresh takes on classic kid favorites like chicken, and mac and cheese, each recipe is kid-tested and full of fresh ingredients, yet still easy enough for busy parents to prepare.
Easy Tomato Soup with Grilled Cheese Croutons
Ina Garten has a match made in heaven with this dish featured in Food Network Magazine. Even kids who aren’t into soup will love fishing a crouton out of her zesty tomato soup … if it happens to be a tasty bite of grilled cheese sandwich.
by Julie Wampler in Recipes, January 11th, 2016
Staying in next weekend? There’s no better way to pass the time than dipping your fork into a bubbling scoop of baked mac and cheese. We’ve got just the recipes to keep your oven occupied, from ham and Fontina-laced mac to a smoky bacon rendition loaded with pepper Jack. With 5 stars and over 100 reviews, these six takes on the classic comfort dish will surely hit the spot.
Ina’s Mac and Cheese (pictured at top)
Ina Garten enhances mac and cheese by using Gruyère in addition to cheddar, the classic star. When selecting a cheddar, go for the extra-sharp variety — Gruyère’s bold, earthy flavor complements the creamy bite.
by Maria Russo in Recipes, January 11th, 2016
Happy New Year! It’s a brand-new year and a chance to change something in your life that you may think needs a positivity boost. For many, the start of a new year means the start of eating more mindfully and getting in the kitchen to cook at home more and eat out less. If that’s what you and your other half have resolved to try, this month’s Party of Two recipe — easy, satisfying quinoa bowls — is for you.
Overflowing with sauteed chicken and sweet roasted veggies, like butternut squash and carrots, these bowls are chock-full of protein — chicken and quinoa — to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!) When it comes to the Greek vinaigrette, that’s optional; you can drizzle it on top of these bowls or save it for a hearty salad later. Perhaps best of all is that this recipe is ideally portioned for two people. Check out more recipes like this one by browsing past Party of Two how-tos.
by Sara Levine in Recipes, January 11th, 2016
Meet your new favorite grain: farro. This hearty ingredient is a staple in Italian cooking and is similar in look and texture to the everyday barley you likely already know. It’s prepared like barley, and rice, too; all you need to do to guarantee a just-right chewy texture is boil the farro for a few minutes. According to the chefs in Food Network Kitchen, farro is “often added to soups and risotto but works as a terrific substitute for rice in this easy stir-fry.”
Just as an ordinary stir-fry stars colorful veggies and a tangy sauce, so too does this quick-fix dinner, featuring vibrant carrot, peas and pea sprouts. Scrambled eggs give the stir-fry added heft, while chopped ginger and rich soy sauce add bold flavor and cool scallions deliver a welcome freshness. Since the farro can be boiled and cooled a day ahead, the rest of the stir-fry comes together in a hurry — all you’ll need to do is warm it up, just as you would cooked rice — which means that it’s indeed possible to turn out a healthy, satisfying supper on even the busiest of weeknights.
Avoid the sad-desk-lunch rut in 2016 by kicking things off with these genius just-add-water meals from Food Network Kitchen. No matter if your limited office “kitchen” doesn’t even have a microwave. All you need is boiling water from the coffeemaker and you’ve got a hot, satisfying lunch. Read more