All Posts In Recipes

The Many Delicious Ways to Cook Sweet Potatoes

by in Food Network Magazine, In Season, Recipes, November 6th, 2015

marshmallow sweet potatoesSweet potatoes are brighter, sweeter (obviously) and more fun than your everyday spud. Plus, they’re the only vegetables that make eating marshmallows during dinnertime perfectly acceptable. (If you’ve tried Sunny Anderson’s kid-favorite and adult-approved recipe [pictured above], you get it.) Below are some of our favorite ways to cook the orange-fleshed beauties at this time of year.

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Sip on These Seasonal Pumpkin Cocktails Right Now

by in Recipes, November 6th, 2015

Pumpkin SangriaHey, pumpkin spice lattes shouldn’t be having all the fun. When it comes to seasonally spun drinks, your cocktails could use some of the warming, spiced vibes of the fall as well. Shake up these festive pumpkin cocktails all seasonal long and plan on them as you prep for Thanksgiving.

Treat yourself to Sandra Lee’s spirited Pumpkin Sangria, a festive drink full of fall flavors. It’s a blend of wine and fruit juice, just like classic sangria, but it deviates with the addition of pumpkin pie spice, maple syrup and pumpkin spice liqueur. Stir it with a garnish of pumpkin candy-topped cinnamon sticks before you take the first sip.

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The Only 5 Brussels Sprouts Dishes You’ll Need This Season — Fall Fest

by in Recipes, November 5th, 2015

Roasted Brussels SproutsOdds are you’ve not liked Brussels sprouts at some point in your life, whether it was when you were a kid or it lasted into your adulthood. With its slightly bitter flavor and sturdy structure, this multilayered green veggie can be a tough sell — but not when cooked like this. These top-rated, fan-favorite recipes prove that Brussels sprouts can be addictively delicious when they’re cooked correctly and with a little love, especially now that they’re in season.

You’ve heard it before: Sometimes the simplest things in life are also the best. A 5-star recipe with a whopping 500 reviews, Ina Garten’s Roasted Brussels Sprouts don’t call for any newfangled ingredients to achieve their beautifully blistered, tender state. It just takes a good drizzle of olive oil, plus some salt and pepper, and roasting on high heat for Brussels sprouts to reach pure, unadulterated perfection.

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Chopped Junior-Inspired Lunchboxes: Ham and Cheese Roll-Ups with Wasabi-Peach Sauce

by in Recipes, Shows, November 4th, 2015

Ham and Cheese Roll-Ups with Wasabi-Peach saucePretty much all kids love dip. If a food can be dunked into a sauce — ketchup, honey mustard, hummus or ranch dressing – then they’re game! That’s why we were so happy to see one of the contestants on this week’s episode of Chopped Junior elevate the world of dipping condiments with two of the mystery basket ingredients: wasabi and peaches.

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10 Thanksgiving Appetizers (Because There’s More to the Holiday Than Turkey)

by in Holidays, Recipes, November 3rd, 2015

Best Thanksgiving AppetizersWhile some celebrations call for hours of slow grazing (those tailgate snacks are an all-afternoon affair, right?), Thanksgiving is often set up into distinct parts: appetizers, the main spread, dessert and leftovers. Since you’re likely spending most of your time prepping the bird and its fixings, keep the starter game simple, for both you and your company. After all, you don’t want to serve hors d’oeuvres that are so filling that your guests are not craving turkey. The key is to whet their appetites with a few seasonal bites that will only prime them for what’s to come, and these go-to picks surely fit the bill.

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One Recipe, Two Meals: Creamy, Cheesy Potato Soup

by in Family, Recipes, November 3rd, 2015

One Recipe, Two Meals: Potato SoupGah! Potato soup.

First of all, this weather slash temperature slash time of year just begs for potato soup. Really any soup, but especially potato. Why? Because it’s carbs turned slurpable. And creamy. And wonderfully comforting. If someone puts a bowl of potato soup in front of your face there is no universe in which you would push it away. Not possible.

I’ve come up with a very simple potato recipe that’s strong with flavor, but pH-balanced for the little faces in your crib.

Instead of boiling the potatoes in water, we’re using stock. Bam.

Instead of also boiling the veggies, we saute first. Boom.

Instead of heavy cream, I kept it waist-friendly with straight-up whole milk. Biggity.

And butter.

Always butter.

Can’t not with the butter.

This soup is ridiculous as is! But for your kids, keep it super simple with lots of cheddar cheese on top. Or nothing!

And for the adult faces, we get a little crazy with the toppings. I’m talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.

Actually, if you’ll excuse me, I’m going to go throw the rest of this soup in my face right this second. Join me?

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Pumpkin Scones — Bake-Ahead Batches

by in Recipes, November 3rd, 2015

Pumpkin SconesI think a perfect scone straddles the line between biscuit and cake. It should be neither overly sweet nor too dense. And I like it to have a bit of crumble. To me, the perfect scone is the kind of snack that would be better with a cup of tea, but not impossible to eat without it.

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Speedy Baked Eggs with Salsa Verde — Meatless Monday

by in Recipes, November 2nd, 2015

Baked Eggs with Salsa VerdeWhile eggs are likely part of your weekend brunch routine, there’s no reason these protein-packed beauties can’t make an appearance at during the week — at any time of day. They cook up in mere minutes and are hearty enough to keep you feeling full, which is why they’re often called upon to beef up meatless meals.

In Food Network Kitchen’s 25-minute recipe for Baked Eggs with Salsa Verde (pictured above), eggs are the centerpiece of the dish, which is a top-rated fan favorite. Think of this fuss-free meal as eggs in purgatory gone green; while the traditional dish features eggs baked in a spicy tomato sauce, this version lets a tomatillo-based salsa verde act as the sauce. Studded with garlic and jalapeno, this simple homemade sauce is blended until smooth, but the chefs in Food Network Kitchen advise, “If pressed for time, use a mild store-bought salsa, either red or green.” Once the eggs have cooked in the salsa, blanket them with Monterey Jack cheese for a gooey finish, and sprinkle with fragrant cilantro before serving.

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Celebrate National Deviled Egg Day with These Egg-cellent Ideas

by in Recipes, November 2nd, 2015

Celebrate National Deviled Egg Day with These Eggscellent IdeasNo, the calendar hasn’t fast-forwarded to spring. Today, Nov. 2, is indeed National Deviled Egg Day, and while deviled eggs often take on a shining role come Easter, they’re also a go-to appetizer for that other holiday just around the corner: Thanksgiving.

Since they’re hearty and comforting, deviled eggs will surely please your hangry turkey day guests when they arrive, but they’re not so large that partygoers will fill up before the feast. No matter if you opt for the tried-and-true classic recipe or decide to dress up the traditional deviled egg, you’ll be able to do much of the prep for this starter ahead of time, which means you’ll have one less thing to focus on as mealtime inches closer.

Check out some of our favorite ideas below for egg-cellent deviled egg inspiration. Read more

5 Magnificent Ways to Repurpose Your Extra Halloween Candy

by in Holidays, Recipes, November 2nd, 2015

Leftover Candy CakeAfter going doorbell to doorbell in head-to-toe costume, you can bet your kids aren’t give up their candy loot for just anything. But there’s only so much damage you can do to a never-ending bag of sweets. This year, don’t even think about letting your hard-earned loot go to waste; instead, bring it into these sweet-as-can-be post-Halloween treats.

When a surplus of candy calls, make this showstopping Chocolate Cake Decorated with Halloween Candy (pictured above). The amount of candy you’ll need depends on the size of your cake, but, for reference, it takes about 4 cups of candy to cover a two-layer 8-inch round cake.

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