All Posts In Recipes

5 Ways Peas Are Better with the Italian Treatment

by in Recipes, March 31st, 2016

Peas and ProsciuttoIf winter was the time for stick-to-your-ribs meat sauces, hearty layered lasagnas and other forces of Italian-made comfort, spring is the time for dishes with a much fresher inclination. And if there’s anything that screams “spring” above all else, it’s peas. This week, we’re celebrating the season by giving peak-season peas the Italian treatment in pea-centric sides, pasta dishes and more. Though many of these recipes call for frozen peas, go the fresh route instead. ‘Tis the season, after all.

Giada De Laurentiis combines peas with an Italian mainstay, prosciutto, for the epitome of a fresh springtime side. Her recipe for Peas and Prosciutto is a stunner when served beside any main dish, and it takes just 18 minutes to prep.

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6 Ways to Turn Your Food Into Flowers for Spring

by in Recipes, March 31st, 2016

Avocado FlowerSince everything looks cuter turned into a flower, spring is the time of year we totally advocate playing with your food. Here are a few truly impressive ways to eat a “flower” whenever you please, all season long.

Avocado Flowers (above)

Avocado smashed onto toast or blended into dip is already enough to get our hearts fluttering, but no one makes avocado as swoonworthy as Colette, the blogger behind Food Deco. Colette has an incredible knack for wrapping the green slices into the perfect little blooms. Follow along with her creations, like this “flower pot” with whipped feta and black quinoa, on Instagram.

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Pear and Gruyère Hand Pies — Bake-Ahead Batches

by in Recipes, March 30th, 2016

Pear and Gruyère Hand PiesPuff pastry is a delicious dough with a delightful name. Its French name, pâte feuilletée, is even more evocative. The word feuilles means “leaves,” which is what the baked dough resembles — a buttery tower of flaky pastry leaves.

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How to Make a Bacon Lattice — Guy’s Grocery Games

by in Recipes, Shows, March 29th, 2016

bacon latticeBacon was king on this week’s episode of Guy’s Grocery Games, which made us remember that time we made a bacon lattice (yes, just like lattice on a pie) in Food Network Kitchen. And what exactly would you use a bacon lattice for? Well, we love it draped over a meatloaf or turkey — while the meat cooks, the bacon drippings add extra flavor. If you make a smaller lattice, then it’s a fun bottom garnish for a Caesar salad.

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Giada’s 30-Minute Pasta with Mushrooms and Asparagus — Meatless Monday

by in Recipes, March 28th, 2016

Creamy Farfalle with Cremini, Asparagus and WalnutsThe beauty of pasta is that, like a pizza crust or a slice of bread, it’s a culinary blank canvas just waiting to be dressed up with your choice of flavors. The usual standbys, like marinara and Alfredo sauces, may be go-to picks for topping noodles, but there’s nearly no limit to the ingredients you can use to create a sauce all your own.

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Here’s How to Use Up Your Leftover Hard-Boiled Eggs

by in Recipes, March 28th, 2016

It’s the day after Easter, which means yesterday’s bounty of pastel-colored eggs becomes this week’s leftover food challenge. Chances are, you’ve got at least half a dozen of them stocked away in your refrigerator — and time is of the essence, since hard-cooking removes an egg’s natural coating, making it easier for bacteria to enter through the shell’s pores. In fact, we recommend that hard-cooked eggs should be refrigerated no longer than one week. Here are a few simple, big-batch recipes to help you use them up quickly.

Asparagus Casserole
Hard-boiled eggs join forces with in-season asparagus in this comforting spring casserole that’s ready in under an hour. Top it off with simple Cheddar sauce and a saltine-crumb topping.

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6 Easter Desserts Almost Too Cute to Eat

by in In Season, Recipes, March 26th, 2016

This Sunday, amp up the cute factor and make an adorable sweet centerpiece for your spring feast. Admit it: A cake shaped like a bunny is just as exciting to you as it is for the youngest Easter egg hunters at the party. A cake is a cake, regardless of whether it’s topped with frosted biscotti ears. Whip out the icing and pastel candies for a dessert that is sure to make everyone smile. Here are some of our happiest recipes that are almost too cute to eat.

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16 Smoothie Recipes to Sip on the Go

by in Recipes, March 25th, 2016

Smoothies are a quick and easy option for anytime of day: a breakfast you can carry to work, a satisfying snack or a midnight treat. They’re also a great way to use up bananas before they overripen, as bananas lend a naturally creamy texture to smoothies and pair well with things like frozen fruit, veggies, nuts and even coffee. Read on to try some of our favorite refreshing and filling smoothies.

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This Tie-Dyed Cake Is the Best Birthday Surprise Ever

by in Entertaining, Recipes, March 25th, 2016

Rainbow Reveal CakeBy Beth Klosterboer

My family gathers together to celebrate someone’s birthday quite often — so often, in fact, that the parties were getting a bit mundane. To make these get-togethers a little more exciting, I began serving reveal cakes.

What’s a reveal cake, you ask? Well, when sliced, it exposes a surprise hiding inside, like the age or name of the birthday girl or boy. It’s really fun to have everyone gather around the dessert table eagerly awaiting the big reveal. The enthusiastic response to the cakes makes every party more fun.

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7 Fun Recipes Kids Can Make Over Spring Break

by in Family, Recipes, March 24th, 2016

Hand CookiesIt’s one thing to spend spring break in a tropical locale, cocktail in hand. But it’s a whole other thing to spend the week holed up at home with the kids — and nothing to do. Consult this list of easy, tasty recipes when you’ve hit a lull … or, you know, when everyone gets hungry.

Hand Cookies (above)

In a way, cooking is always about self-expression, but kids will likely get more excited by this literal interpretation: their hands starring as cookies, decorated with all the icing and sprinkles they want.

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