by Maria Russo in Recipes, March 23rd, 2015
by Allison Milam in How-to, Recipes, March 23rd, 2015
No matter if you eat lunch at your kitchen table at home or at your desk at work, the key to enjoying your midday meal is embracing variety, especially when you’re cooking meatless meals. From salads and sandwiches to microwaved dinner leftovers, just a few tweaks to your usual standbys can create an all-new meal, like Tyler Florence did in his next-level egg salad sandwich.
Remember the gooey egg salad sandwiches you used to find in your lunchbox, those smushed between two slices of mushy bread? Tyler’s version is nothing like those. He starts his Egg Salad Sandwich with Avocado and Watercress (pictured above) by just roughly mashing hard-boiled eggs, not pulverizing them into a too-soft smash, before adding a few dollops of mayonnaise and Dijon for added richness and subtle tang. By building this sandwich on toasted whole-grain bread, Tyler guarantees a welcome crunch in the sandwich, which he layers with cool avocado and, in place of traditional lettuce, fresh watercress. If you’ve never before cooked with watercress, give it a try the next time you’re at the store; this leafy green is a tad bitter, so it’s a go-to for offsetting the creaminess of the eggs and avocado.
by Allison Milam in How-to, Recipes, March 22nd, 2015
Your spice cabinet may be filled with everything you thought you’d ever need, but perhaps it’s time to cook with more than the spices you always reach for. By integrating more exotic and compelling spices into your spice rack, you can work complex layers of flavor into your dishes, whether you’re slow-roasting a rack of lamb, simmering a curry or setting a tray of vegetables in the oven. With just a few pinches (or teaspoons if we’re getting really accurate) of these spices and spice blends, your dishes will be ignited with some serious chef worthy flavor.
1. Garam Masala
An aromatic blend of ground spices rooted in North Indian and South Asian cuisines, garam masala literally translates to “warm spice mix.” A typical recipe for Garam Masala can include cloves, cinnamon, cardamom, peppercorns, nutmeg and caraway, but there are many regional variations of this warming mix of spices. When Aarti Sequeira makes her Chicken Tikka Masala (pictured above), for instance, sauteing the garam masala in the skillet draws out the fragrance of the spice so it’s woven into every layer of the creamy tomato curry. Though you can use it to reproduce some of your Indian takeout favorites, you can also use this warming mix to bring marinades, sautes, meats and more to life.
by Ricky Smith in Recipes, March 21st, 2015
Don’t think you’re getting out of this one. Even if it doesn’t feel like it in your neck of the woods, spring is officially here, and that means it’s time for some old-fashioned spring cleaning. Before we even get into deep-cleaning the floors, the shower or — dare we say — that closet of yours, you should be getting your kitchen ready for the season ahead. Tackle your fridge, pantry and freezer head-on by addressing common bought-and-forgotten foods. Instead of straight-up tossing them, put these ingredients to use in fam-favorite recipes (if they haven’t gone past their expiration dates).
1. For the bottle of chocolate syrup you bought that one night you were craving chocolate milk
Let’s take a wild guess: The big brown bottle has been sitting in your fridge door for months, heavy as ever, with no chance of being used any time soon. Think of Ina Garten’s Chocolate Ganache Cupcakes (pictured above) as a delicious way to fix that. It calls for 16 ounces of chocolate syrup, meaning you’ll likely use the whole bottle up by making her decadently chocolatey, coffee-spiked recipe.
by Maria Russo in Recipes, March 21st, 2015
After a long day (or night), few things will bring you as much joy as a big plate of crispy french fries. And while it’s easy to stop at the nearest fast-food joint, there are so many flavor-packed versions you can make in your own kitchen. Why settle for the drive-thru stuff if you can whip up your own? Think thin fries smothered with chicken and cheese, and crinkle-cuts piled high with spicy poblanos. Whatever your vice, you’re bound to find something to curb your cravings in this list of the best fry creations.
Chicken and Cheese Poutine (pictured above)
There’s something about deep-fried potatoes covered in cheese that makes all of life’s problems seem to melt away. When you add chicken and gravy — game over. This sinful treat from Food Network Magazine is ready in 30 minutes, but it probably won’t be on the table for too long. With Worcestershire sauce, peas, paprika and scallions, no flavor gets left behind.
by Jennifer Perillo in Recipes, March 20th, 2015
Milk in a can? You better believe it. If you don’t already have sweetened condensed milk in your pantry cupboard, it’s time to hit the grocery store, because this thick, creamy liquid is chock-full of sweetness in the best way possible and quickly turns everyday desserts into over-the-top treats with little effort. Add it to fillings, batters, bars and shakes for next-level richness and a moist finished product every time. On this morning’s all-new episode of The Kitchen, the co-hosts showed off three of their all-time favorite ways to put this culinary miracle worker in a can to good use, including s’mores-inspired truffles made with only a handful of ingredients. Read on below for top recipes from Sunny Anderson, Geoffrey Zakarian and Katie Lee.
Frozen Lemon Cream Pie:
When it comes to pie crust, it doesn’t get simpler than a buttery graham cracker base. Just press the golden mixture into the pan, then bake it for only a few minutes. For her flavorful filling, Katie opts for a bright, refreshing combination of fresh lemon juice and sweetened condensed milk. Once the pie is frozen, she finishes the dessert with fluffy whipped cream for a crowd-pleasing presentation.
by Food Network Kitchen in Recipes, Shows, March 20th, 2015
If you love home cooking but think you don’t have time for it on busy weeknights, guess again. The solution is simpler than you think: your supermarket’s frozen food aisle.
Veggies: Most vegetables are quickly blanched (plunged into boiling water, then immersed in cold water to stop the cooking process) before being frozen. The reason for this step is to stop the enzymes from breaking down, which results in loss of flavor, color and texture. So those bags of frozen veggies are comparable to their fresh counterparts, and in some cases, they’re a better choice if the vegetable you’re craving isn’t in season.
Pizza Dough: This is another staple in my house. You can stock up on your favorite brand from the supermarket, or make a few batches and store it in zip-top bags. All it needs is a little advance planning to thaw in the fridge overnight, and you’re ready for a quick weeknight meal. These doughnuts from Giada De Laurentiis, while not quite dinner, are on my to-make list too.
by Allison Milam in Recipes, March 19th, 2015
If you’re like some of us in Food Network Kitchen, then competition shows make your heart race right along with the contestants! That was the case this past Sunday, during the third episode of All-Star Academy, when Alex Guarnaschelli’s and Bobby Flay’s teams went head-to-head in a sweet-turns-savory cook-off. Who else wanted to hide behind a couch cushion when Ted Allen revealed the elimination challenge was cooking with marshmallows in a savory dish? Read more
by Maria Russo in Recipes, March 18th, 2015
A pan of freshly baked brownies can do a lot of things. It can round out a bake sale, satiate a soccer team or finish off a dinner party just right. It can ease a breakup, make a movie night complete or work as the base for a crazy-good ice cream sundae. But, in the end, a good brownie doesn’t need anything to be the best dessert ever; it can shine without a glass of milk whether it’s cut from the corner or the gooey center of the pan. In the spirit of brownie obsession, run down the line of the top 10 ways you can make your next batch disappear from the pan.
1. Go for store-bought cake mix — and then go absolutely crazy.
Ree Drummond’s Knock-You-Naked Brownies (pictured above) may start with a box of German chocolate cake mix, but you DIY-or-bust folks would be silly to let that stop you. With evaporated milk and caramel candies, Ree makes a decadent caramel sauce to drizzle over her first layer of batter, which she also tops with chocolate chips.
by Emily Lee in Recipes, March 17th, 2015
Sure, cakes without frostings exist, but it’s that sweet, fluffy topping that takes the everyday dessert to the next indulgent level. If fondant is the fanciest option and glaze is the most-basic, buttercream is in the sweet spot of the frosting world: a go-to, multipurpose smear that’s ideal atop any treat and easy to prepare with ingredients you already have on hand.
There are just two key elements to a buttercream: butter and sugar. Beyond that, you can dress up the mixture with vanilla extract, chopped chocolate or your favorite colors for special occasions. Read on below to get Food Network’s recipes for the best-ever buttercreams — both chocolate and vanilla — and learn how to recreate top bakery tastes in your own kitchen.
Move over, meat. There’s a new star player in the kitchen, and I’m not talking about leafy greens. Recently, firmer cheeses — such as halloumi, Indian paneer and Finnish bread cheese (leipäjuusto) — have been getting a lot of attention in the culinary world. And it’s for good reason: Magically, they keep their shape when heated. Their high melting points and low acid content make them perfect for grilling and frying, which gives them that oh-so-desirable crispy brown crust (like in Michael Symon’s Watermelon and Halloumi, pictured above). These melt-and-flow-resistant cheeses also star as a meal’s main ingredient more readily than their silky counterparts. Here are a few ways to experiment with these cheeses at home.