by Allison Milam in Family, Recipes, May 1st, 2013
by Jill Novatt in Recipes, April 30th, 2013
More likely than not, your kids have better things to think about than garden-fresh produce, bustling farmers’ markets and mindful grocery shopping. But, when they sit down at the dinner table, all that good stuff is what’s for dinner, even if they’re morally opposed to eating their veggies. Use these recipes to get your kids excited about spring produce.
For some, green beans are good eaten straight out of the produce bag. But for those who need a little push, Alton Brown’s Best Ever Green Bean Casserole is just as the name implies. Rather than using the store-bought crunchy onions, Alton whips his up from scratch.
Broccoli is typically a no-go for most little ones, but when it’s served up in a style reminiscent of mac and cheese, it’s much easier to sell. With a foundation of rice and a scattering of florets, Sunny Anderson’s Cheesy Mushroom and Broccoli Casserole (pictured above) does just that.
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by Maria Russo in Recipes, April 29th, 2013
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
We love onion rings and fried food in general. The mission: take the classic onion ring and see how far we could take it in a range of our favorite flavors, from Japanese to Beer Hot Wing to Creamed Corn Bread.
First, start with the classic version
by Maria Russo in Family, Recipes, April 27th, 2013
Whether you pack your lunch every day of the week or are looking to form the habit in an effort to salvage your paycheck, it’s best to have on hand a selection of lunch recipes that aren’t just crave-worthy but also filling and easy to pack, to avoid getting stuck in a PB&J rut. So often the star of the brown-bag lunch is a sandwich built with salt-laden deli meats and cheeses on slices of soggy bread, but with these highest-rated recipes for dressed-up sandwiches and salads from some of your favorite Food Network chefs, you can pack a midday meal that’s anything but ordinary. Check out recipes from Ellie, the Sandwich King and the Neelys below, then tell FN Dish in the comments: What’s your favorite dish to pack for lunch?
A five-star recipe that can be made in minutes, Ellie’s Hummus and Grilled Vegetable Wrap (pictured above) combines good-for-you ingredients in an easy-to-eat sandwich that’s light but satisfying. The key to executing this dish quickly is having all of the ingredients ready and simply waiting for assembly. After quickly cooking the zucchini and slicing bell peppers and red onions, start building the wraps by spreading the bread with store-bought hummus and layering the vegetables inside. Add a sprinkle of toasted pine nuts to guarantee a welcome crunchy texture in each wholesome bite.
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by Jennifer Perillo in How-to, Recipes, April 25th, 2013
Whether you’re grocery shopping to feed just yourself or an entire family of 10, it’s easy for your total bill at the checkout counter to reach an uncomfortably high price, even if you’re stocking up on essentials alone. But you shouldn’t have to sacrifice nutrition for the sake of your wallet, and indeed eating well on a budget is easy to do. The key to making wholesome meals without breaking the bank is knowing which products to buy — and knowing how to best put them to use to get the most out of them in dishes that your family will enjoy. Check out a few of Food Network’s favorite money-saving tips below, plus get can-do, kid-friendly recipes that are easy to prepare on a budget.
Make Each Ingredient Go Further
To stretch the value a somewhat pricey ingredient, like meat, mix it with far more inexpensive products that won’t distract from the overall taste or texture of the dish. The next time you make tacos, burritos or burgers, try swapping out a portion of the beef or chicken for mashed beans or rice; the supper won’t suffer, and you’ll use less meat to feed more people. In her recipe for Beef and Black Bean Sliders (pictured above), Ten Dollar Dinners host Melissa d’Arabian combines ground beef with cooked black beans to create moist, flavorful burgers on a budget. She forms the mixture into traditional patties, grills them and serves them on toasted buns with tangy coleslaw for a fuss-free 10-minute meal.
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by Maria Russo in Recipes, April 25th, 2013
You learn so much about people when you step out from behind the computer screen. I’ve been on tour for my debut cookbook, Homemade with Love, and it’s given me a chance to connect with readers in a way I never imagined. One person at my Chicago book signing inspired me to start a miniseries of sorts here, called The Good Cook.
Too often I hear people say they’re not good cooks. A little digging, though, and it turns out the way we see ourselves isn’t always in line with the way the people we love view us. Being a good cook shouldn’t be defined by how many recipes we know. The real determining factor in being a good cook is a rather simple litmus test: 1) do you like what you cook? and 2) do the people you prepare meals for enjoy what you cook? When I asked these questions at a few separate events, it turns out most people answer yes to both.
The real root for many people judging themselves so unfairly in the kitchen is they feel like they’re always cooking the same few favorite recipes. It’s really about expanding your comfort zone and, in some cases, learning a few new techniques. That’s where I come in. Over the next few posts, I’m going to explore techniques and tips to help get you out of your cooking rut. Please leave a note in the comments, letting me know which recipes or ingredients are on your “must-learn” wish list. Today, I’m going to start with an easy upgrade, a simple way in which you can add some oomph to your everyday meals.
Learn how to make a compound butter
by Allison Milam in Recipes, April 24th, 2013
Easy to make and widely available, salmon, tilapia and cod are often touted as go-to picks for family-friendly fish dinners, but if you’re looking to dress up your usual seafood selection, try a new favorite: halibut. A mild white fish that’s firm and meaty in texture, halibut stands up well to bold flavors and ingredients, plus it can be cooked in a number of ways and is quick enough to prepare on busy weeknights. Whether you opt for a simple, light marinade of olive oil and lemon juice or prefer a more adventurous fillet with spices, herbs and sauces, there’s a halibut preparation to please every taste. Check out Food Network’s top-five halibut recipes below for easy dinner inspiration and a mix of can-do dishes that will impress your family and party guests alike.
5. Broiled Halibut With Ricotta-Pea Puree — An all-in-one dinner that’s ready to eat in only 25 minutes, Food Network Magazine’s halibut is brushed with paprika, then quickly broiled and served with tender carrots and onions, plus a bright, cheesy puree.
4. Grilled Halibut Fish Sandwiches With Tartar Sauce — You don’t have to wait until the start of grilling season to master Rachael’s next-level fish sandwich. She sears the fillets on a stovetop grill pan, then serves them with juicy tomatoes, cool lettuce and creamy tartar sauce on hearty rolls.
Get the top three recipes
by Maria Russo in Recipes, April 22nd, 2013
A lot of our favorite spring sides come mashed — or smashed, depending on your word-choice preference. This week we’re zeroing in on a texture for side dishes that makes for good eating — and easy chewing. Some mashed dishes entail a ricer or the back of your fork. Others are mashed in a more casual sense. All of these dishes, however, involve a certain level of deconstruction.
When it comes to smashed spring peas, the British know what’s up. Go for Jamie Oliver’s Minty Mushy Peas, which will work as a hearty, vegetarian side. Though he opts for frozen peas, we all know the fresh ones are ripe for the mushing. Rachael Ray adds creamy, slightly sweet cheese to her Smashed Peas and Ricotta Cheese recipe.
This last recipe is not mashed in its entirety, but it shows how mashed ingredients fit into bigger pictures. Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese by Giada De Laurentiis uses the pulverized pea for its creamy, filling and subtly sweet attributes. The spicy sausage counteracts the mild peas and cheese, creating a pasta side ready for any night of the week.
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by Maria Russo in Family, Recipes, April 20th, 2013
While most tacos boast heft and flavor from a filling of ground or grilled meat, it’s indeed possible to stick to an all-vegetable stuffing that offers the same level of sustenance. When eliminating meat from tacos — or any dish at all — it’s important to replace it with similar ingredients that are every bit as hearty and full-flavored so that at the end of the meal, you feel satisfied and content, not craving something else.
In its easy, big-batch recipe for Poblano, Mushroom and Potato Tacos (pictured above), Food Network Magazine cooks up two of the beefiest vegetables available — mushrooms and potatoes — to add to their corn tortilla shells. After sauteing tender Yukon golds until deliciously crispy and golden brown, cook up a cremini mushroom mixture featuring buttery onions and a duo of fresh herbs and garlic. Mild roasted poblano peppers and a splash of Mexican crema add contrasting smoky-cool flavors to the mushroom filling, which is married with zesty lime juice before being served. After stuffing the shells with the potato and mushroom-pepper combination, let your family help themselves to a spread of traditional toppings including cheeses, salsa, guacamole and lettuce so that everyone can finish their tacos with their favorite add-ons.
by Marisa McClellan in Family, Recipes, April 20th, 2013
In the midst of the hustle and bustle that is inevitably your morning routine, it can seemly nearly impossible to serve your kids a breakfast of anything other than cereal, and while of course weekdays are no time for leisurely prepared flapjacks or made-to-order omelets, it’s important to send your little ones to school with a wholesome meal in their bellies. Quick-fix recipes that can be made easily and eaten in a flash are welcome timesavers, and kid-friendly picks like egg-in-toast, breakfast-style pizza and better-for-you ganola bars are go-to classics. Check out a few of Food Network’s favorite simple-to-make recipes below for no-fuss morning meal ideas and must-see tips.
The ultimate all-in-one weekday breakfast, the Pioneer Woman’s Egg-in-a-Hole (pictured above) is a kid-friendly favorite that’s ready to eat in only five quick minutes. Using the rim of a round glass, remove a hole in the center of a piece of bread — whatever kind you have on hand will work — then drop it in a buttered skillet and fill the hole with a cracked egg. In less than a minute, the egg will have begun to set within the bread and it will be ready for a gentle flip. Ree recommends letting the egg cook just until the yolk is soft — any longer and it won’t be runny.
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Like so many American households, we eat a lot of chicken in my little family of two. And, of course, like so many of our fellow poultry eaters, we often fall into a rut and end up making the same four or five recipes over and over again.
Recently, after working our way through another round of the same old roast chicken, I started doing a little searching in the hopes of injecting some fresh inspiration into our routine. I bookmarked recipes for stews, pan-roasted birds and new-to-me marinades.
Because I know her dishes to be pretty darn reliable in the taste department, I started out by trying Rachael Ray’s recipe for Spring Chicken With Carrots and Peas. You begin by browning the chicken in a little olive oil and then turning down the heat so the chicken cooks through.
Once it’s done, you pull the chicken out of the pot and add chopped shallots. Once they’ve cooked and picked up all those gorgeous bits of golden chicken from the bottom of the pan, you add some white wine, carrots and peas. Finally, the chicken is nestled back into the pot. You can serve it immediately, or you can let the chicken stew a bit longer and pick up some of the flavors from the pot.
Before you start cooking, read these tips