All Posts In Recipes

The Very First Soup Recipes You Should Be Making This Fall

by in Recipes, September 15th, 2016

Broccoli Cheese SoupThe weighty pots in your kitchen likely didn’t get a lot of love the last few months, when lighter, cooler picks were in high demand. Now, whether the weather is reflecting it or not, we’ve got fall on the brain, and a big batch of soup is one of the first things we can’t wait to cook. These are the recipes that’ll fill our bowls first.

Break out the biggest pot in your kitchen for a cheesy, creamy dose of soup-induced comfort. Simply puree broccoli together with grated cheese, milk and half-and-half to get a taste of the crowd-favorite dish made right at home: Ree Drummond’s thick and hearty Broccoli Cheese Soup (pictured above). Read more

7 Hot Dips to Kick Off Fall

by in Recipes, September 15th, 2016

Warm Artichoke and Bacon DipBy Colleen Park

Whether you’re gathering friends and family together for game night or for game day, break out your favorite baking dish and make a hot dip your go-to appetizer. Though we love cold chip accoutrements like guacamole or layered dips with fresh veggies, there’s nothing quite as satisfying as a perfectly crunchy chip topped with oozing cheesy goodness. As easy as they are to blend and bake, these hot plates will have everyone hovering around the snack table until the last chip is gone.

Warm Artichoke and Bacon Dip (pictured above)

Artichokes get a lot of love in cheesy dips, though you might forget there are vegetables involved when bacon gets into the mix. Giada De Laurentiis blends bacon into this warmed dip and crumbles it on top for bursts of savory flavor and crispy texture. And with a base of creamy mascarpone cheese, there’s no melt time needed. Just bake for 10 minutes to warm the dish through. Read more

6 After-School Snacks That Won’t Ruin Kids’ Appetites

by in Family, Recipes, September 14th, 2016

60-Second Super-Simple White Bean HummusIt’s such a tenuous thing, the after-school snack: Feed the kids too little and you have afternoon meltdowns. Feed them too much and you’re in for an evening of kids slinking down in chairs and pushing dinner around with a fork without actually eating a thing. To prevent both scenarios, I keep these snacks in heavy rotation at my house. This is what I serve when my four small kids come tearing down the hallway toward the kitchen after school.

60-Second Super-Simple White Bean Hummus
With a squeeze of fresh lemon and beans straight from a can, this dip comes together in about a minute. Pile a few handfuls of fresh veggies — cucumbers, carrots, bell peppers — on a tray and watch the kids dive into one of the five recommended daily servings of produce!

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ICYMI: Pumpkin Spice Is Officially Back in Season

by in In Season, Recipes, September 13th, 2016

In case you missed it, last Tuesday marked the official return of Starbucks’ ever-popular autumnal latte — and this year, they’re debuting a cold PSL Frappuccino to help ease customers into the seasonal transition. (Bottled versions will be available in grocery stores nationwide starting this fall too.) The international coffee chain has managed to secure pumpkin spice’s status as a hallmark of fall flavor — which means that soon, a flurry of other brands will follow suit, rolling out their latest takes on the warming combination of pumpkin puree and pumpkin pie spice. If you’ve been looking forward to the return of sweet, spicy pumpkin all summer long but don’t want to risk wasting money on some of the new, experimental iterations, consider uncapping your own bottle of pumpkin pie spice and getting creative at home. Oatmeal, cinnamon buns, muffins and whoopie pies are just a few edible iterations that showcase the flavor in all of its comforting, spicy glory. Here are six recipes from Food Network Kitchen that show you just how it’s done.

Pumpkin Spice Latte
It might surprise you to find out that you need only a tiny amount of the spice that inspired the mania behind this rather simple latte: one-quarter teaspoon of pumpkin pie spice, to be exact, along with one-quarter teaspoon of vanilla extract. The real key is to add a little pumpkin puree to the warm milk; it gives the latte extra body.

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A Whole Week’s Worth of 30-Minute Chicken Dinners

by in Recipes, September 13th, 2016

Chicken Piccata Pasta TossIf you ask us, the phrase “winner, winner, chicken dinner” is no coincidence. That’s because chicken is a winner on so many fronts: It can be cooked in a flash, satisfies like nobody’s business and is arguably one of the most-versatile proteins you’re ever going to cook with. As an ode, we’ve got a whole week’s worth of chicken recipes that can hit the table in 30 minutes flat and save the day on busy nights.

Just like the classic chicken dish, Rachael Ray’s Chicken Piccata Pasta Toss (pictured above) is fresh, lemony and bright. Toss lemon, garlic, fresh herbs and a splash of white wine with juicy chicken breast tenders and penne for an all-in-one meal ready to eat in 30 minutes.

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Grab-and-Go Breakfast Ideas for Busy Mornings

by in Recipes, September 12th, 2016

Pancake ConesWhen you’re rushing to get everyone out the door on time, finding even a few minutes for breakfast can seem impossible. But not to worry — we’ve found recipes that make a filling morning meal completely doable. With some simple Sunday night prep, your whole family can enjoy all week long a delicious (and portable!) breakfast that’s ready in a flash.

Pancake Cones (pictured above)

Make multiple thin 6-inch pancakes on Sunday night and store them in the fridge. On a busy morning, warm one in the microwave for a few seconds before stuffing it with a couple of tablespoons of cottage cheese and your favorite jam. Roll it into a cone and you’re out the door.

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Bake-and-Slice Macaroni and Cheese — Meatless Monday

by in Recipes, September 12th, 2016

Bake-and-Slice Macaroni and CheeseThe unofficial end of summer means that autumn has nearly arrived, and with it the return of hearty, baked pasta dishes. And we couldn’t be happier about that.

A gooey, crowd-pleasing favorite, this Bake-and-Slice Macaroni and Cheese (pictured above) gets its craveable cheesiness from a blend of four cheeses — cheddar, Muenster, provolone and mozzarella. There’s a little paprika to add a welcome smoky bite to the indulgent sauce, which is made with half-and-half to amp up the creaminess. After coating all the elbow noodles with the sauce and cheese, cover the dish with one last helping of cheddar before baking. It’s important to let the casserole rest for a half hour before serving; this will ensure that it’s easy to slice.

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Make-Ahead Dinner Lifesavers to Fix Now and Eat Later

by in Recipes, September 11th, 2016

Spinach Lasagna with Mushroom RaguSundays are for a lot of things: watching football, helping hammer out homework and maybe even doing some dreaded laundry. They’re also best spent in the kitchen, when you have a little more time than usual. This week, use your Sunday to get a head start on this week’s dinner by fixing one of our favorite make-ahead recipes that you can cook now and serve later.

Some recipes get better and better the longer you let them sit in the fridge — and lasagna is one of them. With time, the flavors get a chance to meld together, yielding one totally hearty and flavorful dish when you get the chance to carve into it. Spend the afternoon making Food Network Magazine’s Spinach Lasagna with Mushroom Ragu (pictured above), which boasts a satisfying meatiness without any meat. Since you can assemble this vegetarian, spinach-laced casserole a day ahead and refrigerate, you can also consider it a weekday win.

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How to Have Cheesy Baked Pasta on the Table in Under an Hour

by in Recipes, September 10th, 2016

Given the proper time and space to sing the virtues of cheesy baked pasta, we could go on ad nauseam. Affordability, ease and the undeniable comfort that diners reap from a generous spoonful of hot-from-the-oven noodles and cheese are just a few reasons worth incorporating this age-old comfort dish into your weeknight dinner rotation. While it’s rare to encounter a baked pasta that’s difficult to assemble, these are just a few of our easiest, quickest and most-satisfying recipes.

Baked Ziti
With its lush blanket of bubbling-hot cheese, Robert Irvine’s traditional Baked Ziti is one weekday indulgence we’re always willing to set aside time for. Most of the prep work involves the stove top — for boiling the pasta and sauteeing the onions, garlic and tomatoes. If you preheat your oven at the onset, the dish will be ready in 55 minutes, as promised. Just pour the cooked ziti and sauteed vegetables into your baking dish and top it with mozzarella and bake until the cheese has melted down.

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Usher in Fall with Ooey-Gooey Caramel Apple Desserts

by in In Season, Recipes, September 9th, 2016

Caramel Apple CheesecakeA crisp, tart, ruby-red apple dipped in luscious caramel and served on a stick is the quintessential fall treat for kids and grownups alike. Which means it’s time to go apple picking or swing by your local farmers’ market to snag the first fruit of the season plucked straight from the orchard. Then, get to the delicious work of making our Perfect Caramel Apples, or one of these decadent desserts featuring this classic duo.

Bobby isn’t afraid to “gild the lily” when it comes to dessert. Some chefs would call it a day after whipping up a perfectly creamy cheesecake, but Bobby tops his Caramel Apple Cheesecake (pictured above) with fresh apple slices sautéed with apple brandy, a homemade spiked caramel sauce and crunchy toasted almonds.

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