by Allison Milam in In Season, Recipes, September 26th, 2012
by Maria Russo in Recipes, September 24th, 2012
Where were you the first time you ate a kale chip? Sitting on the couch watching reruns? Mingling at your foodie friend’s last dinner party? After a lifetime of guilt-inducing potato chip munching, there’s something pretty eye-opening about digging your fists into a bowl of solid kale chips. Salty, crispy and undeniably addictive, each one triggers that same sensation as the potato variety without the, well, bodily consequences.
Now that we’re inching into fall, each leaf of sturdy kale is in season and as pristine as ever. Use this to your advantage. As the weather gets colder and our food gets richer, going with the smart snack is probably a noble choice.
With just a drizzle of olive oil and a crack of sea salt, it’s easy to make homemade kale chips. Trust me, Food Network Magazine’s Kale Chips (pictured above) aren’t rocket science, but if you’re looking to get inventive, we’ve got just the thing for you.
Kale chips come in many forms, just like your favorite bag of potato chips. Accentuate the classically sea-salted with Guy Fieri’s Crispy Kale Chips With Lemon, which adds a shot of citrus and some crushed red pepper. Or churn up a Lemon Mayonnaise that serves as a perfect match for a dip-bound chip.
Get more kale recipes from family and friends:
by Maria Russo in Recipes, September 21st, 2012
Just when you think that there’s no way to improve upon the classic beauty of a traditional grilled cheese sandwich, Sandwich King Jeff Mauro puts his royal spin on this all-American favorite.
Made with in-season produce, richly flavored onions and plenty of cheese, Jeff’s Squash, Manchego and Balsamic-Onion Grilled Cheese (pictured above) from Food Network Magazine is a next-level sandwich that’s as comforting and deliciously gooey as the original. The secret to this grilled cheese is the balsamic-laced onions. Be sure to let them cook slowly on a low temperature for about 30 minutes so that they can concentrate their taste and become soft and sweet.
by Marisa McClellan in Recipes, September 21st, 2012
This Sunday night marks one of television’s biggest nights of the year, as the 64th Primetime Emmy Awards air live from Los Angeles. Hollywood’s most popular TV stars will glam up their looks and strut their stuff on the red carpet before taking their seats to find out which actors and shows have achieved outstanding performances on the small screen in the past year.
Even though you may not be in L.A. to catch a glimpse of your favorite celebrities, you can still cheer them on from the comfort of your living room. Create a camera-free version of the red carpet at your house and host an Emmy-watching party with your friends, complete with a menu of award-winning eats and drinks inspired by your favorite shows. Check out Food Network’s star-studded spread below, then tell us what you’ll be munching on during the Emmys.
Kick off the celebration with a batch of Ina’s pretty-pink Pomegranate Cosmos (pictured above) as a nod to Girls, that show you love to hate. These five-minute cocktails are a girl’s best friend, made with a mixture of vodka, orange liqueur and fruity pomegranate and lime juices. Best of all, you don’t need a shaker to prepare them — just add the ingredients to a pitcher, refrigerate and pour into chilled glasses.
by Maria Russo in Recipes, September 20th, 2012
As much as I hate to admit it, the summer season is rapidly winding down. I managed to snag one last pint of raspberries last week and my favorite peach farmer told me that he’s nearly done with his harvest. The corn is almost gone and I’m starting to see my markets filling up with hardy winter squash and long stems of Brussels sprouts. Such is the cycle.
Last week in an attempt to ward off the effects of autumn for just a little bit longer, I went to the market and filled my bags with Roma tomatoes, glowing purple eggplants and as many Italian prune plums as I could carry.
The plums went into a batch of oven-roasted plum butter (it is so good on toast come January). Most of the tomatoes and eggplant became my husband’s yearly batch of eggplant Parmesan (it’s incredibly labor intensive, but so delicious), but after he filled a massive baking pan, there was still one giant eggplant and a smattering of tomatoes to be used.
And so I made caponata. Bobby Flay’s Grilled Eggplant Caponata Bruschetta With Ricotta Salata, to be precise. This is just the sort of recipe that uses up massive eggplants and wilting tomatoes with ease. It is terrific eaten on crackers, is good straight from the fridge or at room temperature and helps me pretend that I still have a few weeks of summer left. In my book, that makes it just the thing for The Weekender.
Before you start your grill, read these tips
by Maria Russo in Recipes, September 17th, 2012
The first day of fall is just days away, and with that comes the celebration of all things warm, spiced and comforting. What better way to kick off the season than with a loaf of soft, slightly sweet and deliciously fragrant pumpkin bread? We’ve rounded up Food Network’s top five pumpkin bread recipes, each a cinch to prepare and filled with classic autumn flavor.
5. Pumpkin Ginger Bread Pudding – The secret to Anne’s seasonal pudding is letting the bread sit for 15 minutes before baking so that it absorbs the spiced pumpkin custard and becomes soft and moist.
4. Pumpkin Bread Pudding With Rum Sauce – Use rustic French bread, creamy pumpkin and decadent whipped cream to make this sinfully sweet pudding, best served with a buttery rum-laced sauce.
Get the top three recipes
by Maria Russo in Recipes, September 14th, 2012
Many vegetarians struggle to track down filling sources of protein, since it’s most often found in meat. But maintaining a meat-free diet doesn’t mean that you have to gulp protein shakes in order to get enough of this essential food group. Quinoa is a go-to grain that’s packed with protein and easy enough to make on a weeknight.
Melissa d’Arabian makes a five-star Lentil Quinoa Salad (pictured above) that works well as a hearty side dish or a brown bag-ready lunch option. After combining tender quinoa with smooth lentils, she tosses the mixture with green onions and fresh cilantro and dresses it with a light mustard vinaigrette. Watch this video to see how Melissa prepares this simple-to-make salad.
Similar to other healthful grains like bulgur, barley and farro, quinoa is a blank canvas that can be dressed up with your favorite ingredients. Check out more quinoa recipes below, and experiment with different combinations of vegetables, cheeses, crunchy nuts, simple dressings and more to find what your family likes best.
by Hedy Goldsmith in Recipes, September 13th, 2012
School is officially in session, and just as kids may stomp their feet in protest all the way to the bus stop, so, too, might moms and dads as they face another daunting year of keeping their little learners full and healthy. As you think of the new school year and wonder how you’ll be able to do it all, look to Food Network’s Back-to-School Headquarters to help you make the grade. Each week in September FN Dish will share can-do weeknight meals, easy lunchbox picks, after-school snack strategies and more from our best collection of recipes and tips.
Earlier this week, Food Network hosted a Facebook chat with our very own Food Network Kitchens on all things back-to-school. Though questions ranged from how to fix healthy lunches to how to get out of a PB&J rut, more than a few of you asked for lunchbox picks for your decidedly picky eaters. So this week’s classroom lesson is all about feeding your fussiest eaters lunches that they’ll gobble up in no time.
The key to packing for picking eaters is variety. No kid — or grownup — wants to open his or her brown paper bag to find yet another turkey and cheese sandwich, cut in the same four squares, nestled next to another apple and juice box. If sandwiches are just about the only thing your little one will eat, try giving them made-over versions of their favorites in order to keep lunch interesting. Food Network Magazine’s Ham Pinwheels (pictured above) are five-minute sandwiches that feature deli ham and cream cheese rolled into a soft tortilla. Cut into easy-to-eat pinwheels, these wraps may offer the simple change in presentation that your child needs to be excited about new foods.
by Maria Russo in Recipes, September 13th, 2012
Being a pastry chef and working in a tight, efficient kitchen of a very busy restaurant means I must possess Ina Garten-esque organizational skills, nurture a sophisticated palate that runs the gamut between savory and sweet and, most importantly, be a neat freak. Not your run-of-the-mill-dust-around-the-mixer type, but an obsessed clean-as-you-go neat freak. Once my kitchen is clean, I’m prepared for culinary combat with my savory buddies (chefs) in my quest for absolute freshness and artistic composition.
For years, I’ve battled with storage issues of the culinary kind. Often sharing space in the walk-in cooler with steaming trays of shrimp, my savory counterparts show no mercy when I rant about how the meringue on my pies will taste of garlic and the chocolate whipped cream will have a smoky flavor due to cooling hunks of smoked pork products.
Necessity is the mother of invention. Then an aha moment occurred. Why not serve my yummy pies in jars? Number one, they would be way too cute and number two, they’d be covered and protected from all the delicious yet unwelcome flavors and aromas floating around. I’m not talking pies squished into a jar, but actually constructed in jars.
Find out how Hedy makes them
by Mary Beth Bray in Recipes, September 11th, 2012
Not just for backyard barbecues anymore, coleslaw is a crowd-pleasing side that pairs perfectly with any hearty main dish. This weekend, as you’re prepping spicy chicken wings or saucy sloppy joes to serve at your game-day tailgate, look to no-cook coleslaw to complete your menu. For a mix of classic and creative preparations, check out our top five coleslaw recipes from your favorite Food Network chefs.
5. Apple-Raisin Cole Slaw – Thanks to a flavor-packed mixture of shredded cabbage, in-season apples and a pinch of celery seeds, Sunny says that her big-batch coleslaw is “crunchy, creamy, bright and tangy.”
4. Savoy, Lime and Cilantro Coleslaw – Refreshing lime juice and fragrant cilantro add light, fresh flavor to Tyler’s five-star recipe, made in just 15 quick minutes.
Get the top three coleslaw recipes
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 into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Pancakes are a great way to personalize breakfast. From bacon and corn to triple chocolate, these tasty flapjacks will definitely spice up the most important meal of the day. Here are five of our new favorite pancake recipes.
First, start with the classic version