All Posts In Recipes

All-Star Academy: The Competition Continues in Food Network Kitchen

by in Recipes, Shows, March 20th, 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

10 Ways to Revolutionize Your Brownie Intake — Comfort Food Feast

by in Recipes, March 19th, 2015

Knock-You-Naked BrowniesA 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.

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Fluffy and Sweet: The Best-Ever Buttercream Frostings

by in Recipes, March 18th, 2015

Buttercream FrostingsSure, 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.

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The Beauty of Halloumi (and Other Melt-Resistant Cheeses)

by in Recipes, March 17th, 2015

michael-symon-halloumi-and-watermelonMove 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.

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5 Secrets to Perfect Caramel

by in Recipes, Shows, March 17th, 2015

Caramel SauceThings got off to a sticky start in Episode 3 of All-Star Academy when Mimi attempted her first caramel sauce and Chef Curtis nearly lost his cool. “Pull it off the heat right now! Now!” he bellowed to the home cook from the sidelines. But it was too late. “It’s burnt,” he declared. “Take that caramel sauce [away]. I don’t want to see it.” Fortunately, Mimi was able to shift gears and come up with a whipped cream for her apple crumble that judge Elizabeth Falkner later deemed “awesome.” You might not be so lucky — or have the ingredients for a different topping on hand. To create smooth, buttery caramel the first time around, try the following tips.

1. Gather your ingredients before you start cooking: Caramel can go from silky and sweet to burnt and acrid in less than a minute. With your mix-in ingredients (cream, butter or water) prepped and measured, you can add them at just the right moment to stop the cooking.

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Creamy Jalapeno Popper Macaroni and Cheese — Meatless Monday

by in Recipes, March 16th, 2015

Creamy Jalapeno Popper Macaroni and CheeseMacaroni and cheese isn’t exactly begging to be transforming; the classic version, with its sharp cheddar bite and golden-brown topping, is, of course, one of the best comfort foods ever. But that doesn’t mean it can’t be dressed up to become an even more wow-worthy version of itself. Enter: Creamy Jalapeno Popper Macaroni and Cheese.

The gooey richness and subtle spice you love in jalapeno poppers is baked into Food Network Kitchen’s indulgent mac and cheese (pictured above), a big-batch casserole that’s impressive enough to make for guests yet easy to prepare in less than an hour. In addition to tender sauteed fresh jalapenos, pickled jalapenos are mixed into the smooth cheddar-Gruyère cheese sauce for especially bold flavor — but don’t let the fear of too much heat scare you. The chefs in our Food Network Kitchen explain that the result is simply “pleasantly spicy.” Before baking, blanket the dish with buttery panko and fresh jalapeno slices to guarantee a crispy, crunchy topping.

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7 Ways to Put Peanut Butter and Jelly on More Than Just Bread

by in Recipes, March 16th, 2015

Peanut Butter and Jelly BarsWhether you grew up finding smushed PB&Js in your lunchbox or you’ve graduated to enjoying Jeff Mauro’s next-level version (it’s fried!) as a grownup, there’s no denying that peanut butter and jelly are simply better together. But that doesn’t mean the only way to enjoy these fan-favorite spreads is by slathering them on two slices of spread. From layered dessert bars and filled cupcakes to cool, creamy milkshakes, read on below for seven of the ultimate ways to mash up PB&J.

Peanut Butter and Jelly Bars (pictured above): Ina smoothes a sweet jam (she opts for raspberry, but you can use any flavor) atop a buttery peanut butter crust before finishing the bars with third and fourth layers: creamy peanut butter frosting and chopped nuts for welcome crunch.

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Top 5 Green Foods for St. Patrick’s Day

by in Holidays, Recipes, March 14th, 2015

St. Patrick’s Day revelers are known for wearing green, covering themselves in shamrocks and celebrating to excess. And if there’s one thing an excessive celebration requires, it’s sustenance. When planning the meal for a group gathering, keep the theme of the day going by making an entirely green feast, from start to finish.

Though you’ll probably want to save dessert until the end, a showstopping cake (prepared in advance and waiting for you at home) like this Green Velvet Layer Cake (above) is absolutely essential. Green food coloring turns the layered cake into a stunning emerald centerpiece that’s topped with fluffy buttercream frosting.

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7 Meatloaves That (Might) Beat Grandma’s

by in Recipes, March 14th, 2015

Food can bring back so many different memories from childhood — family meals around the dinner table, weeknight dishwasher duties, Mom’s failed attempt at homemade sushi — but it’s hard to beat the comforting tastes and memories that come with a slice of meatloaf. Let’s face it: Meatloaf is basically a giant meatball, and no one is mad about that. Juicy ground meat and soft veggies only get better with a big dollop of that classic, sweet sauce. But just like every other classic dinner, there are tons of new spins on the original recipe, like vegetable-packed versions and even meatloaf muffins. Read on for some new ideas on how to take this hearty classic to the next level.

Dad’s Meatloaf with Tomato Relish (pictured above)
There’s bacon on top — need we say more? If the bacon doesn’t sell it, the tomato relish will. It’s got all of the classic flavors of a meatloaf sauce, but with some fresh ingredients and great texture. Everything comes together for a sweet, salty, tangy feast.

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Genius Ways to Make Use of All That Corned Beef

by in Holidays, Recipes, March 13th, 2015

Corned Beef and Cabbage PizzaSt. Patrick’s Day is upon us! On this green-as-can-be holiday, many of us consider eating corned beef to be as mandatory as drinking green-tinted beer and attending St. Paddy’s Day parades. But what do you do if you’re lucky enough to have corned beef leftovers? Especially if you’ve invested hours in making your own meat at home, you better bet that your efforts should stretch way beyond March 17. Luckily, future iterations of this salt-cured staple do wonders even after the holiday has passed, with the deli-counter meat bringing a robust, salty flavor to everything it joins.

1. Forgo pepperoni and use corned beef as a pizza topping.

Instead of digging into a plateful of corned beef, cabbage and potatoes with a fork and knife, pile those ingredients over yeasty homemade dough for Corned Beef and Cabbage Pizza (pictured above). Top it with a triple threat of Monterey Jack, Parmesan and mozzarella for a cheesy and creative post-holiday slice.

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