by Sara Levine in Recipes, September 21st, 2015
by Maria Russo in Recipes, September 21st, 2015
Bagels (and various schmears) always deserve a place on the Yom Kippur break-the-fast spread. Carb-filled comfort food is exactly what we crave after a full day of fasting to observe the Jewish day of atonement. Plus, 2015 has been deemed the “Year of the Bagel” — there are more places than ever to get an excellent one, even outside of the great bagel capital of New York City. In my house, everything bagels are always the first to go. If you want to get creative and plan ahead before the fast, here are three everything-bagel-and-cream-cheese riffs that will surely impress your hungry guests.
by Lauren Miyashiro in Food Network Magazine, Recipes, September 20th, 2015
No longer relegated to layers of red sauce and heaps of meat, lasagna takes a turn for the creamy — and surprisingly healthy — with this big-batch recipe for Squash and Spinach Lasagna (pictured above).
Food Network Kitchen swaps out the traditional marinara or meat sauce in favor of a mixture of onions and fresh spinach in a milk-based sauce made thick with the help of cornstarch. Layer chopped butternut squash for color and an added boost of nutrition, and opt for part-skim mozzarella to keep the casserole light but satisfying. Perhaps the best part about this recipe is that it comes together with no-boil noodles, which means that you can assemble them in the casserole straight from the box; they’ll soak up the liquid of the cream sauce and become tender as they cook in the oven.
by Christie Bok in Food Network Chef, Recipes, September 18th, 2015
Dear Grilled Cheese,
Everything about you is intoxicating: your sizzling buttery aroma as you hit the pan, the golden-sunrise hue of your exterior, the way your cheese turns into wonderful yellow ribbons. Grilled cheese, let me just say three words — words it has taken me much, much too long to proclaim: Get in m’belly.
With love and passion,
Jeffrey Michael Mauro
In case you missed it, the September issue of Food Network Magazine focused on reinventing the beloved grilled cheese sandwich. So it only seemed fitting to ask the Sandwich King for his overall thoughts on the subject, which are so passionately stated above. Jeff’s go-to recipe: a white-bread classic with a twist. He calls it the French Onion Grilled Cheese.
by Allison Milam in Recipes, September 17th, 2015
As both a Food Network chef and a Grammy Award-winning country music star, Trisha Yearwood has charmed food- and music-loving audiences alike on Trisha’s Southern Kitchen. Joining Trisha at home means getting a taste of her family’s recipes and traditions that feature tried-and-true takes on Southern classics. And whether she’s lending Georgia flair to slow-cooked barbecue pulled pork or sharing her grandmother’s secrets for the perfect deviled eggs, Trisha’s recipes are sure to please a crowd and always come with one of her quick tips. Keep reading below for more of Trisha’s hit recipes.
by Samantha Seneviratne in Recipes, September 16th, 2015
As we move deeper into September, there’s no denying that it’s almost time to tuck into some colder-weather comforts. And is there anything more comforting than a bowl of homemade soup? When the need for warm-your-core food calls, forget reinventing the wheel. Instead, consider our favorite cast of classic soups, each with upward of 100 top reviews. That way, you know your first soups of the season will be worthy of your spoon.
If you’re moved to make the often-canned tomato classic from scratch, Ree Drummond’s Best Tomato Soup Ever is just as the top-rated recipe’s name reads: the best ever. Simmered with cream, sherry and just a touch of sugar, it’s the silky, smooth and warming soup you should revel in now. And if you want to do it up with a toasty grilled cheese on the side for dipping, we won’t stop you.
by Leah Brickley in Recipes, Shows, September 15th, 2015
What’s better than enjoying a warm, buttery sweet bun fresh from the oven? Eating a warm bun while still in your pajamas. In order to have that luxury you might think you need to start baking at 4 a.m., but that’s not true at all. These overnight blueberry babies look complicated, but they take only about 20 minutes of active work to put together, and they’re perfect for breakfast.
You start by making a simple enriched dough. With a stand mixer, the whole process takes about 10 minutes. Without one, you’ll have to do the kneading by hand, but this pillowy dough is easy to work with. The first rise should take about an hour. Then all you have to do is shape the dough and pop it in your fridge. The rolls rest overnight; this makes the recipe simpler and develops delicious yeasty flavor in the dough. The buns actually get tastier in the fridge while you sleep.
by Maria Russo in Recipes, September 15th, 2015
We were so happy that none of the kids on Rachael Ray’s Kids Cook-Off were sent home this week! They all did a stellar job, especially during the immunity round when each competitor had to cook a dish with one of his or her parent’s least favorite ingredients. Juliana was stuck with sardines — her dad’s worst nightmare. She did an amazing job, lightly frying them, and completely converted him into a lover of these oily little fish.
So many of us in Food Network Kitchen love sardines — fresh or canned in olive oil. And we’re sad that they have a bad reputation, because they’re delicious, inexpensive and an excellent source of heart-healthy Omega-3 fatty acids. And because sardines are low on the aquatic food chain, you don’t have to worry about mercury levels.
by Maria Russo in Recipes, September 14th, 2015
Marinara often takes the crown in terms of quick-fix pasta sauces, but with just a few key ingredients, Alfredo sauce, too, is a go-to pick on nights when you have next to no time to make dinner. Whether you’re a fan of the classic recipe with little more than cream and cheese or you’re looking to dress up the original with bright, bold flavors, check out our top five ways to dig into this satisfying supper.
Add a squeeze of lemon.
Giada De Laurentiis opts for a two-part approach to adding refreshing lemon flavor to her 10-minute sauce: the juice as well as the grated zest. After simmering the lemon juice with the cream and butter, she adds the pasta and nutty Parmesan before tossing it with the zest ahead of serving.
by Allison Milam in Holidays, Recipes, September 13th, 2015
Much like a pizza crust, a tortilla is a blank culinary canvas; there are hardly any rules for what you can and can’t stuff inside it or pile on top of it. While some of the most-classic approaches are the fan-favorite taco or fajita, how you put those together is up to you. When it comes to making meatless fajitas, beans are surely a go-to pick, but when you want to try something new, look to eggs to bulk up the meal.
Ready to eat in only 30 quick minutes, Food Network Magazine’s Cheesy Scrambled Egg Fajitas (pictured above) make for a hearty breakfast as well as a quick-fix dinner. Just like traditional fajitas, these feature tender sauteed peppers and onions, plus buttery scrambled eggs, which add welcome heft. Don’t forget to add a decadent bite with Monterey Jack or pepper Jack cheese as the eggs finish cooking — it will slowly melt within minutes. Fill warm tortillas with the fluffy eggs, plus the colorful veggies, then top with a quick-fix combination of creamy avocado, juicy tomatoes and a jalapeno for subtle heat.
For those of you gathering around the table for Rosh Hashana, you know that dipping apples in honey symbolizes the promise of a sweet new year. It’s a time-honored combination that, for many Jews, harks back to the days of Hebrew school, or to a time when their own kids were huddled around the table. This year, in honor of the first of the High Holy Days, revel in the sweetness of the coming Jewish new year with festive, honey-laced treats that are blissfully sweet and celebratory.
Set out a plate of these delicate yet crispy Honey-Almond Lace Cookies (pictured above) after dinner with a platter of fruit for an easygoing holiday dessert. A flourless batter of honey, brown sugar, butter and sliced almonds gives these treats their distinctive thin, holey disposition.