All Posts In Recipes

Fettuccini Alfredo With Zucchini Ribbons — Meatless Monday

by in Recipes, December 19th, 2011

Ellie Krieger uses low-fat milk to lighten up this decadent dish, but she adds garlic and creamy Parmesan cheese to maintain its full flavors and traditional textures. Slices of sautéed zucchini offer layers of bright color and healthy freshness to this easy 30-minute recipe.

For a light but satisfying side dish, serve Michael Chiarello’s Frisee Salad With Spiced Walnuts, Pears, Farmhouse Cheddar and Port Vinaigrette. Sugar-coated walnuts are tossed in a cayenne-cinnamon mixture and add a sweet and spicy crunch to the bed of greens, fresh fruit and rich cheddar shavings.

Get the recipe: Fettuccini Alfredo With Zucchini Ribbons 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.

Overnight Cinnamon Rolls — The Weekender

by in Holidays, Recipes, December 16th, 2011

Alton Brown's Overnight Cinnamon Rolls
I come from a family with a well-established set of holiday traditions. We make cranberry bread at least once in December, we light candles and make wishes for the coming year on Christmas Eve and on Christmas morning, we always have the same breakfast. It’s been this way as long as I can remember and I have absolutely no wish to change things. I value the feeling of comfort and holiday continuity that it offers.

Once the turkey is stuffed and in the oven, I fry eggs so that the whites are cooked and the yolks are still runny. My sister cooks up a packet of turkey bacon and my mom warms up the baked good. The baked good is the only place where there’s variability in this menu (what can I say, we like consistency). Sometimes there are homemade scones, other years, toasted slices of panettone. One year, I tried my hand at from-scratch bear claws. Sadly, they were not my best work.

Throughout the year, I test recipes in search of the right Christmas morning baked good. This year, I’m leaning strongly in the direction of Alton Brown’s Overnight Cinnamon Rolls. They might seem like a lot of effort, but really, they come together quickly. And as the recipe title implies, they can be almost entirely prepped the night before, meaning that you just have to sneak them into the oven on Christmas morning for a fun holiday morning treat.

Before you start rolling your dough, read these tips »

How to Make Challah

by in Holidays, Recipes, December 16th, 2011


Whether you’re prepping for Hanukkah or just looking to spruce up the bread basket at your holiday dinner, challah is a versatile, easy-to-make bread that is sure to impress your guests. Often made with silky honey or dried fruit, this light but dense loaf gets its consistency from several rich egg yolks. Take a look below at how Food Network Kitchens fashions Challah Crowns (pictured above), a unique twist on traditional bread braids.

More step-by-step photos and recipes »

How to Use Nori — Off the Beaten Aisle

by in How-to, Recipes, December 15th, 2011

Nori Omelet
If you’ve ever had a California roll, you’ve had nori.

Now it’s time to learn what else you can do with this ubiquitous yet always overlooked paper-like ingredient made from seaweed.

Nori — also called laver — is a somewhat generic name for a variety of seaweeds cultivated for use mostly in Japanese cooking. I say mostly because the same varieties are added to oatmeal in Ireland. But Americans know nori best as the paper-thin black wrapping used in sushi.

It is produced by washing and chopping fresh seaweed to create a slurry. That mixture then is spread thin, dried, cut into sheets and lightly toasted. The result is a crunchy, dark paper with just a hint of ocean flavor.

Get the recipe for a Nori Omelet »

Peanut Butter-Chocolate Chip-Bacon Cookies — A Virtual Cookie Swap

by in Holidays, Recipes, December 14th, 2011

Bake this batch of cookies and present them in a cast-iron skillet.
The holidays are upon us and here at Food Network, that means cookies, particularly the 12 Days of Cookies.

Yesterday, Gaby Dalkin shared her tips for a successful cookie exchange, but if you’ve never been to a cookie swap, “The concept is pretty simple: Make your favorite kind of cookies, bring them to the party and give them away. In return you get a plethora of cookies from your friends that you get to turn around and take home for your family.”

In honor of these sweet and sometimes savory treats, we’re inviting all of our friends to our Communal Table, an event that we opened up to the entire food community. Today, experts from the industry will share their favorite cookie recipes, as well as cocktails to wash them down with (if you’re age appropriate).

We couldn’t help but bring these Peanut Butter-Chocolate Chip-Bacon Cookies from Food Network Magazine to the table. Peanut butter, chocolate chips and bacon — it’s like dying and going to cookie heaven.

See what our friends are bringing to the table »

Spicy Lentil Soup — Meatless Monday

by in Recipes, December 12th, 2011

Ready in just 35 minutes, this warm and hearty bowl gets its heat from a serrano chile pepper, its robust flavor from garlic, fresh ginger and ground turmeric, and its thick consistency from boiled red lentils. Dollop with tangy Greek yogurt for a refreshingly cool contrast.

For an easy, non-leafy salad, try Food Network Magazine’s Warm Farro Salad, made with roasted sweet cherry tomatoes and vibrant squash. Barley is a go-to substitute if you can’t find farro at your supermarket.

Get the recipe: Spicy Lentil Soup 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.

Pappa Al Pomodoro — The Weekender

by in Recipes, December 9th, 2011

pappa al pomodoro soup recipe
Soup and bread are one of the most natural pairings I know. Truly, what goes better with a bowl of warm, belly-filling soup than a roll, hunk of baguette or even just a slice of basic, buttered toast?

The trouble I so often run into is the fact that I buy lovely loaves of bread to go with my batches of soup and inevitably end up chucking the last third of the loaf as it’s gotten too stale to be eaten. For someone who tries to keep the grocery budget in check and prevent food waste, this can be an awful blow.

Happily, there is an answer to my bread-waste issue and it’s found in (another) pot of soup. For centuries now, frugal Italian cooks have been reviving those day-or-two-old bread ends by adding them to the soup kettle. They work to thicken the soup, give it a silky consistency and generally manage to transform a humble vegetable broth into a sturdy, substantial potage.

Read more

A Holiday Cocktail Party

by in Holidays, Recipes, December 9th, 2011

Nothing brings people together around the holidays quite like good food and drinks. Whether you’re hosting a Saturday night cocktail party, an after-work soiree or a casual get-together with your friends, a few festive cocktails, bite-sized snacks and good cheer are all you need to ensure your gathering goes off without a hitch. Food Network Magazine caught up with Chopped host Ted Allen and asked him what makes his Holiday Happy Hour such a success.

Instead of sweating it out over the stove, Ted suggests making simple dishes that can be cooked in the oven instead. “And serve a few dishes that work at room temperature. You’ll spend less time in the kitchen and more time eating and drinking with your friends,” he says. As for drinks, Ted prefers crimson-colored Due Campari Nuovo cocktails from Food Network Magazine, complete with bubbly prosecco and a squeeze of fresh lemon juice.

Secrets to his holiday entertaining »

Polenta — Off the Beaten Aisle

by in How-to, Recipes, December 8th, 2011

spicy pork with polenta
Most people consider polenta a restaurant food. Because as good as this creamy, cheesy Italian staple is, few of us have the hour needed to crank it out.

But hidden on the grocer’s shelves is a shortcut that can help get polenta on your dinner table any day of the week in minutes: prepared polenta. Which is different — and far better than — a related product known as instant polenta.

But first, some polenta basics.

Polenta is a traditional starch in Italian cooking, an alternative to pasta, rice and potatoes that pairs deliciously well with robust sauces and meats.

Polenta is made by slowly simmering and stirring cornmeal with chicken broth or water. It’s usually also seasoned with Parmesan cheese and butter.

Get the recipe for Spicy Pork With Polenta »

Roasted Winter Squash — Fall Fest

by in In Season, Recipes, December 7th, 2011

curried winter squash
fall festTurn winter squash into a simple snack with curry powder and butter. Whether you’re partial to acorn, buttercup, butternut, hubbard, spaghetti or turban, this quick recipe from Food Network Magazine showcases the fruit’s plump, soft flesh.

When shopping, the firmer the squash the better. Winter squash’s thick skin allows for longer storage times (as long as you keep it in a cool, dark place and don’t refrigerate). Don’t forget to watch out for blemishes or moldy spots.

A great source of iron, riboflavin and vitamins A (more than summer squash) and C, this Curried Winter Squash is so addictive don’t be surprised if you eat it all in one sitting.

More squash recipes from our friends & family »