by Maria Russo in Recipes, December 17th, 2015
by Lauren Miyashiro in Holidays, Recipes, December 16th, 2015
Food fans, 2015 has been one downright tasty year, from made-over spins on classic comfort foods in January and warm-weather-ready cocktails in the summer to fall’s best harvest feast and now the holiday cookies that will surely make your “nice” list. But as the days and weeks ticked away, there were a handful of recipes that you kept coming back to time and time again. Read on below as we count down the best-of-the-best plates of the year, those 10 recipes that fans made the most popular.
by Emily Lee in Holidays, Recipes, December 16th, 2015
When you hear “fruitcake,” you probably envision a dry, dense cake that arrives by mail during the holidays. The fruit-filled loaf has a bad rep, and it’s time to change that. These five delicious recipes dismantle everything you thought you hated about fruitcake.
“For anybody who doesn’t like fruitcake, forget it. You’ll love these,” says Ina Garten. And we believe her. Sherry-soaked fruit is infinitely more appealing when encased in buttery cookie dough with crunchy pecans and a touch of lemon.
by Emily Lee in Holidays, Recipes, December 15th, 2015
Whether you like your ham crosshatched or spiral-sliced, spicy or sweet, we’ve got just the recipe for your Christmas feast. The differences may seem subtle at first, but choosing the right glaze or spice rub to suit your palate will make a world of difference.
Fig-and-Orange-Glazed Ham (pictured at top)
You can’t go wrong with a classic spiral-sliced ham dressed in a super-seasonal fig-and-orange glaze. For the best flavor results, spoon half of the glaze over the ham before baking and save the rest to drizzle on top once the ham comes out of the oven.
by Samantha Seneviratne in Recipes, December 15th, 2015
Fragrant pine branches layered with ribbon and candy canes, a freshly cut yule log smoldering in the fireplace, winter-white landscapes come to life with merry snow people: These are the season’s defining emblems, and you can always rely on them to set a festive scene at your holiday party. Even better is when they’re manifested in sweet, edible form. Here are seven of winter’s familiar symbols transformed into whimsical desserts, including delicate snowflake cookies, classic French yule log cake and a tower of cupcakes fastened in the shape of a Christmas tree.
Cupcake Christmas Tree (pictured at top)
Transform basic chocolate cupcakes into a stunning centerpiece for your Christmas dessert spread by generously coating the frosted tops with green sprinkles or jimmies and fastening them onto a Styrofoam cone using toothpicks.
by Maria Russo in Recipes, December 14th, 2015
Baked doughnuts have basically taken over the Internet. I understand. The opportunity to indulge in a homemade doughnut without having to heat up a big pot of oil is appealing. That said, I think that baked doughnuts are in a completely separate category from regular doughnuts. They’re wonderful but more in line with cakes and cupcakes than true doughnuts.
That’s not a bad thing. Baked doughnuts are incredibly easy to whip up. The batter comes together in minutes, bakes quickly and makes just enough doughnuts to enjoy for brunch without leftovers.
by Maria Russo in Holidays, Recipes, December 14th, 2015
While basil often claims the starring role in traditional pesto recipes, this vibrant green sauce can surely be made with just about any other green, which means that even when fragrant basil is out of season, like it is now, post-steamy days of summer, you can enjoy this quick-fix favorite. Food Network Kitchen’s recipe for Kale and Pistachio Pesto Spaghetti not only calls for kale as the leafy green, but it also puts pistachio nuts to work in place of the classic pine nuts.
“Kale adds a rich earthy note and brilliant green color to this hearty pesto,” the chefs in Food Network Kitchen said, and because this top-rated recipe comes together in only 35 minutes, it’s a go-to pick for those nights when you’re strapped for time. To boost the healthy factor here, Food Network Kitchen chefs opt for whole-wheat spaghetti, but they don’t compromise on flavor: Bold garlic and nutty Parmesan cheese round out the flavor of the sauce. According to the chefs, “This makes about 1 to 1 1/2 cups pesto, which would also be good on fish, chicken, pork or steak,” so keep this recipe in your back pocket even when you’re cooking for Meatless Monday.
by Lauren Miyashiro in Holidays, Recipes, December 13th, 2015
If the seasonal tradition in your home calls for a wake-up-worthy breakfast or brunch on Christmas morning instead of a grand feast at dinnertime, you’re in luck, because these savory and sweet recipes will start your holiday on a hearty note. Read on below for classic picks like baked eggs as well as crowd-pleasing ham, dressed-up bacon and cornbread casseroles.
Panettone Bread Pudding
A favorite among many Italians during the holiday season, panettone is a sweet, soft-inside bread often studded with dried fruits. Here Ina Garten lets the bread sop up a rich, creamy custard laced with almond extract, so when it bakes, it’s full of moisture and flavor. For welcome crunch, she blankets the top of the bread pudding with sliced toasted almonds before it goes in the oven.
by Foodlets in Family, Holidays, Recipes, December 12th, 2015
Unlike the Thanksgiving feast, where turkey, stuffing and mashed potatoes are pretty much guaranteed year after year, the menu for Christmas dinner is more flexible and can be more fun. You get to make what your family loves most — a big old-school ham, shrimp scampi, rack of lamb, whatever — and no one will judge. But as at Thanksgiving, sides (and ideally a plethora of them) are key. To help you choose your holiday lineup, we’ve rounded up some of our favorite traditional and unconventional side dishes.
Herbed Yorkshire Pudding (pictured above)
If this year’s feast involves prime rib, you’re going to want Yorkshire pudding. Seriously, you don’t want those flavorful pan drippings to go to waste. The addition of chopped herbs to the batter is a simple but major upgrade.
by Maria Russo in Recipes, Shows, December 12th, 2015
I have four kids under the age of 7, so you can bet there are some Christmas cookies baking in my house — and the rascals want in on it. These are our favorite cookies for baking as a two-generation team.
Cocoa Thumbprints from Food Network Magazine
Anything that involves rolling dough into a ball, jamming your finger into it and placing candy on top is a hit with kiddie cooks.
Unlike Thanksgiving, when it’s all but assumed that a glistening turkey will be headlining your feast, the December holidays leave room for interpretation when it comes to the star of your table. Turkey makes repeat appearances, but we also see impressive beef rib roasts, grilled lamb, seafood and, of course, classic ham. Though many hams are sold precooked and require little more than reheating in the oven, a simple glaze can boost the flavor, as can complementary side dishes and the way you plate the meat. That’s where this morning’s all-new episode of The Kitchen comes in. Geoffrey Zakarian and Jeff Mauro shared creative twists on the traditional slice-and-serve ham. See what they did to dress up this seasonal staple with their recipes below.
Instead of opting for just a bit of mustard to accompany his ham, GZ offers a duo of sides to add next-level taste and texture to the dish. Similar to the traditional glaze that gets slicked across the ham, Geoffrey’s Fig Chutney boasts subtle sweetness, which he balances with the heat of a pinch of cayenne pepper and the richness of fresh red wine. To round out the meal, his Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette is an easy, no-cook salad that comes together in mere minutes. If you’ve never before served collard greens raw, Geoffrey notes in his recipe, “The acid [in the vinaigrette] will break down the leaves a bit and tenderize them.”