by Maria Russo in Recipes, February 20th, 2012
by Maria Russo in Holidays, Recipes, February 17th, 2012
A guaranteed family favorite, pasta is an easy, economical meal that feeds a crowd. Tonight, instead of resorting to traditional spaghetti with simple tomato sauce, try experimenting with oddly shaped noodles, such as orecchiette, and new, creative sauce ingredients, like panko and broccoli rabe, that will add exciting, flavorful flair to your pasta bowl. Find a few of our favorite dressed-up pasta recipes below, each meatless and ready to eat in less than 40 minutes.
Celebrate in-season cauliflower by cooking up Food Network Magazine’s veggie-packed Cauliflower-Onion Linguine (pictured above), made with sweet fried onions, creamy Parmesan cheese and a sprinkling of red pepper flakes for a touch of heat. Crunchy pine nuts and crispy panko breadcrumbs add texture to this hearty bowl.
More dressed-up pasta recipes
by Marisa McClellan in Recipes, February 17th, 2012
If you’re lucky enough to have a day off of work or school on Monday, you can thank the first president of the United States, George Washington, as his birthday is celebrated each year on the third Monday of February. Celebrate this government holiday by cooking up our menu of presidential eats. We’re featuring a fish dish to commemorate Washington’s love of seafood, traditional Chicago- and Hawaiian-style favorites to honor President Obama’s roots and an authentic Indian dish to celebrate Washington, D.C.’s diverse food scene. Tell us: What will you be making on Presidents’ Day?
A true fish fan, Washington would have likely reveled in Food Network Magazine’s Tilapia With Green Beans (pictured above), a protein-packed plate that is bursting with fresh flavor. This flaky whitefish is quickly sautéed in a decadent butter-lemon sauce and served with tender green beans and softened cherry tomatoes.
by Lauren Miyashiro in Recipes, February 16th, 2012
I spent the first 25 years of my life entirely afraid of yeast. I wasn’t fearful of bread, mind you. It was scared of yeast as an ingredient. I heard it was very easy to kill and I lived in terror that if I took even the smallest misstep with a recipe, I’d ruin the whole thing and wind up with a bowl of flaccid pancake batter in place of a batch of bread dough.
And so I stayed away. I learned to make quick breads, scones and biscuits, and kept my distance from yeast. That is, until the no-knead bread craze swept the scene about six years ago. It was such a novel and approachable concept that I tried it. I ended up with a beautiful loaf of bread and was entirely infatuated with the process. It opened me up to yeast and we’ve been friends ever since.
These days, I bake some form of bread at least once every other week and have become so smitten that I even have a sourdough starter that I carefully tend to. Still, yeast is my first bread baking love and there’s nothing like it for a reliably light loaf for sandwiches and toast.
The most recent yeasty recipe I took for a spin was the Focaccia recipe from Anne Burrell. It’s a blessedly simple version, with just six ingredients (and that includes the water). For those of you who still harbor a bit of yeast anxiety, it’s just the thing to help you over that hump. And on a Sunday afternoon, there’s nothing nicer than having a bit of warm, tender bread to dip into a bowl of soup. Just the thing for The Weekender.
Before you start kneading, here are a few things you should know.
by Jennifer Perillo in Family, Recipes, February 15th, 2012
I’m the new girl. As a Food Network assistant and wannabe chef, I’m just starting to find my way around the kitchen. This is what I’ve learned so far.
1) Success not only takes hard work, but patience and time as well.
2) Graduating college didn’t immediately launch me to Barefoot Contessa status.
I’ve finally accepted that it is okay to be new. However daunting it may seem, I have to start somewhere — in work, in the kitchen, in the inescapable “real world.”
When I need inspiration, I think back to where my interest in cooking began. Unbeknownst to her, Ina Garten has had a great influence in my life. Watching the Barefoot Contessa in between classes at school helped me to discover my passion for food.
This past weekend my boyfriend and I escaped the city for a relaxing visit with his parents. I wanted to bring something simple, sweet and transportable, so I thought to myself, “What would Ina do?” My answer: shortbread cookies.
by Maria Russo in Recipes, February 13th, 2012
Sweet potatoes get lots of love during the holidays, but there’s good reason to be thankful for them year round: They’re an excellent source of vitamin C, beta carotene and fiber. Their naturally sweet, candy-like flavor also makes them a favorite among kids — or so I hear. Truth be told, my oldest is potato-phobic. I recently tried making oven-fried sweet potatoes and even those garnered thumbs down. I didn’t take this personally. It’s not me, it’s her — but that doesn’t mean I’m ready to give sweet potatoes a pink slip.
One thing I’ve always believed in is not dumbing down dinner just to get my daughters to eat it. I cook for my own enjoyment as much as their nourishment, which is why we have a one-bite policy: You can’t have an opinion about what’s served unless you actually taste it. That rule is usually my wild card and gives me license to keep playing with different sweet potato recipes in hopes I’ll come across one she eventually likes. Bacon being among her favorite foods, this recipe for Sweet Potato and Beet Hash is one I can’t wait to try. And since she loves guacamole, maybe there’s hope for Sweet Potato Fries With Avocado Dip, too.
More sweet potato recipes »
by Maria Russo in Holidays, Recipes, February 12th, 2012
Getting its considerable heft from chopped walnuts, pinto beans, barley and breadcrumbs, this veggie-packed patty is tender and moist, thanks to a splash of soy sauce, egg whites and tangy barbecue sauce. For a touch of crunch and fried indulgence, top each burger with a few crispy onion rings.
To complete this diner dinner, cook up Bobby’s Seasoned Grilled Fries, dusted with chili powder and cumin, and prepare his creamy, frothy Double Chocolate-Marshmallow Milkshake, ready in just 10 minutes.
Get the recipe: Perfect Veggie Burgers from Food Network Magazine
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Maria Russo in Holidays, Recipes, February 11th, 2012
Whether or not you have elaborate Valentine’s Day plans (or a valentine) on Tuesday, it’s practically required that you indulge in a few sweet treats to mark the holiday. But what if you’d prefer to spend time with your someone special instead of baking the perfect Red Velvet Layer Cake or indulgent Molten Lava Cakes? Then rely on our quick-to-prepare, no-bake recipes to serve up a lovingly made dessert in a flash. With chocolate candies, mousse, strawberry cheesecake and more, our list of Valentine’s Day desserts is sure to please your sweetie’s sweet tooth.
A generous splash of brandy offers after-dinner decadence to Alton’s two-bite Chocolate Truffles (pictured above), made with bittersweet chocolate and cream. Gently roll these beauties in soft cocoa powder, sweet coconut or crunchy chopped nuts to add a touch of texture and flavorful elegance.
by Marisa McClellan in Holidays, Recipes, February 10th, 2012
Nothing says love like a home-cooked meal, right? This Valentine’s Day, forget about making restaurant reservations and serve your someone special a romantic dinner or dessert for two at home. Food Network’s top five Valentine’s Day recipes are elegant yet traditional dishes that you can easily make with love.
5. Shrimp Scampi With Linguini — A quick-cooking seafood, shrimp dress up classic pasta with garlic, lemon and white wine.
4. Chocolate Covered Strawberries — These two-bite treats are covered in smooth semi-sweet chocolate.
Get the top three recipes »
by Maria Russo in Recipes, February 8th, 2012
When I was in college, I had a friend who insisted on wearing all black on Valentine’s Day. It was her way of protesting the hubbub and commercialization of the holiday. Though I could see her point, I didn’t follow suit. I remained utterly charmed by a day devoted to love.
However, as I’ve gotten older, I have become a little disgusted with how much money people think it takes to do Valentine’s Day right. If you believe the marketing, you need a second job to make your sweetie feel loved. Restaurants take particular advantage of our expectations and raise their prices for the day. A meal that would regularly cost $50 doubles to $100. Wine and cocktail prices ratchet up precipitously, as well.
Here’s my suggestion. Instead of blowing through wads of cash on a meal out, treat your honey to a special-occasion, home-cooked meal. You’ll spend a fraction of the cash you would on a fancy-pants dinner and with just a few carefully placed candles, you won’t lose even an ounce of the romance.
A recipe that works really well for a cozy dinner for two is Giada’s Short Rib Lasagna Rolls. It can be made over the weekend (this is The Weekender, after all) and stashed in the fridge for February 14. All you have to do when you get home from work is pop it into the oven, make a salad and pour glasses of something bubbly.
Before you start braising, read these tips »
Much like chicken, pork is a hefty meat that can handle the robust flavors and textures of any number of dry rubs, marinades, stuffings and more. When it comes to shopping for pork tenderloins, you have a few options. You can pick up a single, multi-pound tenderloin or look for several longer, skinnier ones that each hover around one pound. Fix your family a dinner of tender, juicy pork using Food Network’s top five pork tenderloin recipes, which are an ideal mix of classic and creative preparations.
5. Pork Tenderloin With Seasoned Rub (pictured above) — Equal parts garlic powder, oregano, thyme, cumin and coriander complete Ellie’s herbaceous dry rub.
4. Mushroom-Stuffed Pork Tenderloin — Sautéed cremini mushrooms, breadcrumbs and garlic are easily stuffed in butterflied tenderloins.
Get the top three recipes »