by Maria Russo in In Season, Recipes, October 2nd, 2015
by Allison Milam in Recipes, October 1st, 2015
Whether you’ve spent all weekend at the orchard or you simply picked up a few bags of the skinned beauties from the grocery store, your crisper drawer is likely chock-full of apples. Once you’ve had your fill of pies, tarts and breads — and worked apples into your favorite savory recipes — it’s time to look to applesauce.
If you’ve stayed away from the from-scratch stuff over worry of a tricky assembly, fear not. It’s as simple as piling the ingredients in a pot and letting the heat work its magic. In her fuss-free recipe for Homemade Applesauce, Ina Garten opts for a mix of tart and sweet apples, plus warm spices like cinnamon and allspice to add the comforting flavors of the season. She bakes the mixture at a moderate temperature — 350 degrees F — so the apples will slowly break down and turn soft. Once they’re ready, all you have to do to turn out a smooth finished product is toss the red peel and quickly whisk the applesauce before serving.
Click the play button on the video above to watch how Ina makes this easy, healthy fall staple.
by Emily Lee in Recipes, September 30th, 2015
Sweet potatoes are really a year-round wonder, so we don’t typically wait till fall to get our sweet potato fix. But now that comfort food season is setting in, we can’t wait to glaze, mash and roast these innately sweet beauties all season long. Load up on our top comforting sweet potato recipes, each with 5-star ratings, that you’ll swear by all season long.
Forget the marshmallows. Guy Fieri’s Whiskey-Glazed Sweet Potatoes come topped with sweet whiskey-soaked pecans. It’s all glazed in agave syrup spiced with cinnamon and nutmeg, plus a hit of cayenne and whiskey, for a sweet and spicy side dish.
by Lauren Miyashiro in Food Network Magazine, Recipes, September 30th, 2015
There’s no doubt about it: When it comes to fruit, Americans prefer apples — not just for their taste and versatility, but for their robust health benefits and year-round availability, too. A recent study found that apples account for 29 percent of the fruit consumed by U.S. kids daily. To keep up with the demand, growers have begun reviving long-gone heirloom varieties, and high-tech breeders are creating new strains for every taste — tart apples, sweet apples, apples that don’t brown after cutting. But a quick trip to the grocery store can easily turn into an ordeal when faced with the dozen or so varieties in rotation at any given time. While this is nothing compared with the tens of thousands of apple varieties available in the U.S. at one point, it’s still a lot when you consider how heavily modern agricultural practices have streamlined our choices.
As we enter prime apple season, it’s important to keep in mind that not all breeds are created equal. While some varieties were destined to star in your Thanksgiving apple pie, others are better suited for applesauce, salads or eating fresh out of hand. If you’ve been underwhelmed by previous attempts to cook or bake with apples, the problem may have nothing to do with your kitchen skills and everything to do with your choice of fruit. The following are just a sampling of the countless breeds you’ll find in markets every fall, with tips on the best uses for each variety.
As a general rule, Fujis are too juicy for baking, but they’re great for eating fresh. Use them to add a touch of sweetness in salads and slaws — or, slice them up and use them as a sweet-crisp complement to your fall cheese board, as Rachael Ray does in her recipe for Warm Brie with Fuji Apple, Pear and Melba Toasts. However, if gently simmered on the stovetop, Fujis can make a wonderfully sweet and supple topping for fresh baked goods, as you’ll find with Food Network Kitchen’s Souffle Pancake with Apple-Pear Compote (pictured at top).
by Samantha Seneviratne in Recipes, September 29th, 2015
Pudding is perfect for just about any mood. Whether you’re grumpy or happy, pudding offers a cupful of comfort. It’s also super-easy to whip together at home.
To make your own (without the packet), start with Food Network Magazine’s basic vanilla recipe, which calls for just a few of ingredients you likely already have on hand.
by Sara Levine in Family, Recipes, September 29th, 2015
You know what drives me nuts? Bananas. Have you noticed how a whole bunch of bananas will always become ready to eat on the same day? I fight a losing battle with my bananas every week. I want to eat one every day. But it never works out that way. Inevitably I end up having to down five ripe ones in one afternoon. I’ve tried to rip apart bunches of varying ripeness and assemble the perfect hybrid bunch at the store. But I don’t think supermarkets condone that kind of behavior. And I’m a timid rule breaker.
Thankfully, the overripe banana is the baker’s best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. They can hang out there for months, just waiting for their opportunity to shine.
by Christie Bok in Food Network Chef, Recipes, September 29th, 2015
The magical combination of cereal, marshmallows and butter is nostalgic for many of us, but that doesn’t mean cereal treats should be reserved for the kids. And why stick to just one kind of crispy rice cereal, cut into boring old squares? Get creative in the cereal aisle and try out different shapes, molds and clusters. The possibilities for these timeless crowd-pleasers are limitless, and they’re still one of the easiest no-bake treats around. Read more
by Maria Russo in Recipes, September 28th, 2015
Follow Guy Fieri into one of the hundreds of restaurants he features on Diners, Drive-Ins and Dives and you’ll find him taking a massive bite of all-American eats — think burgers, hot dogs and pancakes. As a winner of one of the earliest seasons of Food Network Star, Guy wows fans with his rockin’ dishes on Guy’s Big Bite and the outrageous challenges he gives contestants on Triple G. We’ve rounded up some of Guy’s biggest and boldest dishes, from his bacon-studded macaroni and cheese to Italian-style nachos.
by Emily Lee in Recipes, September 28th, 2015
Kale salads are on menus everywhere these everywhere these days — and for good reason. This hearty green is packed with good-for-you nutrients and plays well with other flavors and textures, making it a go-to salad base, since it will be complemented by the other ingredients you add.
While everyday salads of just kale and dressing are a good place to start, in her recipe for Farro and Kale Salad Giada De Laurentiis dresses up the greens — she opts for the Tuscan variety of kale — with Italian-inspired tastes to create an easy yet elegant salad that’s satisfying enough to enjoy for dinner. Chopped walnuts add a welcome crunchy texture, while farro, an Italian grain like wheat, and dried cherries add a chewy bite. Mix up a citrus-laced vinaigrette to round out the flavors, and just before serving add crumbled goat cheese; you won’t want to pass up that creamy tang.
by Maria Russo in Recipes, September 27th, 2015
You had a good run, pumpkin spice, but now it’s time to step aside. This fall, maple is making a serious comeback — in our baked goods and in our hearts. It’s not that we ever forgot about the rich, dark sweetener. But with the rising demand for white-sugar alternatives, pure maple syrup is in the limelight like never before. Keep an eye out for a maple resurgence at local bakeries and cafes this fall, and find out which type of maple syrup you prefer (since there are a few) by experimenting with different syrup grades at home. Although maple is lovely all year round, it’s definitely best in comforting fall dishes. It plays well with other seasonal flavors — apple-maple and maple-cinnamon being classic combinations — but it also complements foods more commonly associated with savory dishes, like bacon or rosemary. Here are a few maple-flavored treats you won’t want to miss as colder weather settles in.
Maple French Toast and Bacon Cupcakes (pictured at top)
Few food unions are as holy as the marriage between maple syrup and bacon. With Food Network Magazine’s breakfast-inspired cupcakes, you get to experience these sweet and savory elements in perfect harmony. When choosing your maple syrup, remember: The lighter the syrup, the more delicate the flavor — so if you want your cupcakes to deliver a robust maple punch, go for a medium or dark amber syrup.
Peanut butter and jelly, spaghetti and meatballs, chocolate and peanut butter. Some things are just better together, including caramel and salt. Just a pinch of the flaky stuff transforms the sweet sauce into a rich, complex treat that’s as satisfying as it is versatile. From moist brownies and a boozy milk shake to a bread pudding and even a grilled cheese, find out how we like to celebrate this fan-favorite flavor in comforting recipes.