All Posts In Recipes

Sunday Supper Showdown: Spaghetti vs. Meatballs

by in Recipes, Shows, February 21st, 2015

Spaghetti and MeatballsLike peanut butter and jelly and mashed potatoes and gravy, spaghetti and meatballs are two parts of a seemingly unbreakable culinary marriage, and in many homes, these Italian superstars are often the shining component of Sunday supper. Geoffrey Zakarian showcased his version of this timeless comfort food, featuring tender rosemary-laced meatballs simmered in a tomato-basil sauce for bold flavor and served with classic spaghetti, on this morning’s all-new episode of The Kitchen. The secret to his moist meatballs is the meat blend he’s chosen: a combination of ground pork and veal, plus pork sausage.

FN Dish wants to know, when you make spaghetti and meatballs at your house, which half of this dish is your favorite? Are you a lover of all things pasta, no matter its shape, or do you prefer the melt-in-your-mouth taste of a meatball cooked just right? Do you prefer to gently twirl the noodles on your fork or slice open the meatball in one fell swoop? Vote in the poll below to tell us whether you prefer the spaghetti or meatballs element of Sunday supper more.

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Feed Your Whole Crew with Ree’s Chili-Night Menu

by in Recipes, February 20th, 2015

Ree's Chili CookoffFeeding a crowd doesn’t need to be a prim and proper affair involving napkin rings and fancy flatware. In fact, easy entertaining is the name of the game, and Ree’s easy chili night menu doles out casual cold-weather comfort for a crowd. Complete with easy sides, a meaty queso and a skillet cookie sundae, this is the chili-night spread you should be tucking into with your crew.

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The Anatomy of a Breakfast Bowl

by in Recipes, February 20th, 2015

If you’ve ever spent any time scrolling through the feed of photos on Instagram, you’ve probably seen it: a bowl filled with some carefully arranged ingredients (lines, pie charts or concentric circles will do) that seems to be either a meal or an art project. The #breakfastbowl (or #smoothiebowl, depending on whom you ask) is a popular trend amongst food documentarians — and not only because the sometimes Technicolor compilations make for a visual feast.

In a world of DIY frozen yogurt shops and make-your-own-burrito chains (however unhealthy they may turn out to be), customization and variety is key. And the breakfast bowl presents the ultimate way to start your day your way. These morning treats allow you to sample just a little bit of everything, which will make you feel more satisfied and help keep that pre-lunchtime hunger at bay. The recipes below are packed with nutrients and are all under 400 calories a pop.

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Your Weekender Recipe: Damaris’ Fried Chicken Salad Sandwiches

by in Recipes, February 20th, 2015

Fried Chicken Salad SandwichesMost of the time, I cook simply out of basic necessity. I spend a goodly amount of time thinking about food because (like all people) my husband and I need to eat and I prefer that we eat things that are budget-friendly and relatively healthful.

However, sometimes I choose to cook because I’m looking to experience new flavors or I want to recall an experience I had sometime in the past. Food is a far more affordable way to “revisit” a familiar town or region than buying a plane ticket and is decidedly more instantaneous to boot.

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10 Ways to Eat Pancakes for Dinner

by in Recipes, February 19th, 2015

Ah, pancakes. Glorious pancakes. Whether you stuff them with chocolate chips, drown them in maple syrup or bury them in a wintry pile of powdered sugar, pancakes are a downright indulgent, endlessly customizable and filling breakfast favorite — so filling, in fact, that you might consider enjoying them at a time of day when your appetite is a little more stoked.

Give “breakfast for dinner” new meaning by filling your supper plate with flapjacks, and check that guilt at the door when pilling on the toppings — it’s dinner, after all.

Pancakes
Start with a classic stack (shown above). Nutmeg adds a hint of spice to these straight-up pancakes that are meant to be speckled with the filling of your choosing (or keep them plain to appreciate their cakey glory). Serve with plenty of maple syrup for the authentic experience.

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5 Back-Pocket Pastas That Always Have Your Back — Comfort Food Feast

by in Recipes, February 19th, 2015

Pantry PastaListen, sometimes the last thing that is going to happen is a run to the supermarket. And whether the temp is hovering over the single digits or you just can’t bring yourself to mobilize for another trip to the store, that shouldn’t prevent you from whipping up a solid meal. Next time a supermarket run just isn’t in the cards, look to pantry staples like dried pasta, canned tomatoes and more for a killer meal that’s ready on the fly. Here are five back-pocket pasta recipes that absolutely always have your back.

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If You Can’t Attend the Oscars on Sunday, Eat Like You’re a Celebrity Anyway

by in Recipes, February 19th, 2015

Pepped-Up PopcornThe 87th Academy Awards will be held in Los Angeles this Sunday night, and while you may not be able to score a coveted ticket to the ceremony, there’s no reason you can’t roll out the red carpet at home and make like you’re famous by indulging in awardworthy eats and drinks (even if you happen to be in fuzzy sweatpants instead of a skintight gown). From bubbly Champagne cocktails and easy crostini to tender short ribs, rich chocolate cupcakes and more, Food Network’s ultimate collection of Oscar Sunday specialties is brimming with 5-star flavor, and it’s deceptively simple to pull off.

If movies equal popcorn, then there’s no better way to kick off an evening of reviewing the best in big-screen dramas than with a bowl of Pepped-Up Popcorn (pictured above). Our Food Network Kitchen’s next-level recipe yields a trio of tastes: a savory pick with nutty Parmesan, plus chili powder-dusted and chocolate-coated snacks as well. If you’re feeling more classic than creative, however, dig into Food Network Magazine’s tried-and-true Theater-Style Buttered Popcorn for a traditional salty, crunchy bite.

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The Pioneer Woman’s Best 5 Potato Recipes

by in Recipes, February 18th, 2015

When it comes to simple side dishes, no vegetable takes the cake quite like potatoes; they’re easy to make in a hurry, endlessly comforting and sure to please even the pickiest eaters at the table. While a classic baked spud is a go-to preparation, a bit of mashing, slicing and dicing, plus indulgent additions like butter and cream, will transform the humble potato into a hearty staple. And no one knows that better than The Pioneer Woman, who has more than a few potato picks in her ranch recipe arsenal. Read on below to get Ree Drummond’s top-five takes on potatoes, including a cheesy twice-baked version and scalloped beauties studded with ham.

5. Perfect Potato Salad — Packed with sweet pickles, hard-boiled eggs and fresh dill, Ree’s easy potato salad features a mix of mayonnaise and mustard for extra tang. Follow her lead and mash the spuds to achieve a fluffy base.

4. Scalloped Potatoes and Ham — “The thinner the better,” Ree says of slicing the potatoes for her big-batch casserole. She layers these fine spuds with chopped ham, a thick, buttery onion sauce and plenty of gooey Monterey Jack cheese to create a stick-to-your-ribs side.

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How to Turn 1 Roasted Chicken Into 3 Family Dinners

by in Recipes, February 17th, 2015

Easy Lemon Roasted Chicken with Carrots & PotatoesAs a mom of four small kids, I love dinners you can cook once, then use again in a new way later in the week. I call them “2 Dinners in 1,” but today I’m sharing how to be a suppertime overachiever. No two dinners here. Nope, this strategy is a bona fide three-in-one timesaver. After roasting a classic chicken and vegetables, you’ll serve chicken breasts and some of those veggies for a family-friendly meal. Dinner two will be legs and thighs in a simple casserole, and finally on night three, you’ll put leftovers to work in a whole delicious stock. Here’s your game plan for making it work.

Dinner #1: Easy Lemon Roasted Chicken with Carrots & Potatoes (pictured above)

  • Use the largest bird you can find, then slather a quickie vinaigrette — I like olive oil, thyme, fresh lemon juice and zest, plus salt and pepper — on both the chicken and vegetables. Be sure to double the amount of vegetables, so you’re cooking another dinner’s worth of carrots and potatoes (plus any other vegetables you like, sweet potatoes, butternut squash and so on), and cook them on a separate baking sheet. And if you don’t have enough lemon vinaigrette for the second pan, just use olive oil with salt and pepper.
  • Cut up the breasts for dinner, using Alton Brown’s method for carving a turkey, and remove each breast in one large piece before dicing it up to serve. (P.S. Ina Garten does this for chicken too.)
  • Serve just the chicken breast and roasted vegetables with a nice loaf of crusty bread and soft salted butter. Reserve everything else — and I do mean everything, including the bones!

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These 5 Vegetarian Recipes Prove Comfort Food Doesn’t Need Meat

by in Recipes, February 17th, 2015

You know the classics: chicken pot pie, chicken Parmesan … and the meaty list of comfort food favorites goes on. So what’s a vegetarian to do in the depths of winter when there’s no end of snowstorms in sight? These recipes are hearty enough to satisfy meat eaters and vegetarians alike.

1. Chickless Pot Pie (pictured above)

Trisha Yearwood’s vegetarian take on chicken pot pie is easy to make, thanks to store-bought pie crust and a whole host of veggies you might already have on hand. Plus, if you’re looking to avoid dairy, you’ll be glad to know this recipe swaps in almond milk in place of traditional dairy.

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