by Allison Milam in Recipes, September 18th, 2014
by Maria Russo in Recipes, September 18th, 2014
When it comes to our favorite dip recipes, the more layers, the better. That’s why we’re digging Food Network’s finest every-layer dips, ranging from five layers to a towering 10.
Five: Inspired by the diner sandwich staple, Five-Layer Reuben Dip (pictured above) stacks all the ingredients that make up a good Reuben. From the bottom to the top, shredded Swiss, thin-sliced corned beef, toasted rye bread, Russian dressing and extra-crunchy sauerkraut are addictive in deconstructed form. Take heaping scoops with rye bread toasts for the full package.
by Caitlyn Callegari in Recipes, Shows, September 17th, 2014
The key to making soup a meal is ensuring it goes beyond basic broth and vegetables with hearty, satisfying ingredients that will fill you up. That’s where lentil soup comes in. Satisfying and good for you, lentils are packed with protein, and they pair well with a variety of flavors and textures, from hot sauce to tangy tomatoes and nutty Parmesan cheese. Check out Food Network’s top lentil soup recipes below to find a mix of classic and creative renditions from Rachael Ray, Alton Brown, Giada De Laurentiis, Ina Garten and more chefs.
5. Spicy Lentil Soup — A serrano chile and a bit of grated ginger add heat to this quick-fix soup, but the spice is balanced by a final mix-in of cool, creamy Greek yogurt.
4. Sausage, Kale and Lentil Soup — Rachael mixes Tuscan kale into a base of sausage, carrots and potatoes before adding a splash of white wine for flavor, and then adds the lentils.
by Nikhita Mahtani in Recipes, September 16th, 2014
Chopped, with its unconventionally combined ingredients, is all about the chefs’ creativity and out-of-the-box thinking. And this Chopped Dinner Challenge recipe for Oat Risotto with Roasted Cauliflower is certainly a dish that requires a degree of inventiveness. Because in this risotto, there isn’t any actual risotto involved. The Food Network Kitchen chefs selected steel cut oats as the basket ingredient to substitute the main ingredient — rice — and, no, they aren’t cooking up breakfast. The steel cut oats, fused with chicken broth, white wine, pungent garlic, parsley and Parmesan, serve as the perfect complement to the crisp, lightly seasoned roasted cauliflower.
by Maria Russo in Recipes, September 15th, 2014
It’s time to pack the kids up for school again, and that means making mounds of school lunches. But PB&J sandwiches can take you only so far. For a new twist on a classic ingredient that kids and adults love, look no further than the Peanut Butter series on FN Dish.
Over the last several weeks, we’ve been giving you inventive recipes that let you incorporate peanut butter into all your meals — from breakfast to dessert — for the entire family, and now it’s time for the final (and best) part of the day: dessert. And don’t forget to check out our breakfast, lunch and dinner posts.
1. These bite-size Chocolate-Covered Peanut Butter Cheesecake Pops (pictured above) are the perfect sweet snacks for that mid-afternoon slump.
by Maria Russo in Recipes, September 13th, 2014
Although summer’s juicy tomatoes and sweet peaches are nearly a thing of a past, fall brings with it an abundance of produce too: Welcome to the season of crisp apples, golden sweet potatoes and a myriad of squash, like kohlrabi, acorn and butternut. A bell-shaped squash with a thick skin, butternut squash shines in dishes from creamy soups and simple salads to rich purees and hearty casseroles, like Food Network Magazine’s Gnocchi with Squash and Kale (pictured above).
The beauty of this one-pan supper is that it starts with store-bought potato gnocchi, which means that the dish can be on the table in as few as 35 minutes. After sauteing the squash in a buttery mixture with garlic and sage, add the kale and gnocchi, then top with a blanket of nutty Parmesan cheese and finish in the broiler for a cheesy, comforting family-friendly dinner ideal for busy weeknights. Since this pan moves from the stove to the broiler, be sure to start with an oven-safe pan.
by Maria Russo in Recipes, September 13th, 2014
Even on those nights when it seems like the only quick option for dinner is delivery, think again, because with the help of a well-stocked pantry, you can turn out your favorite takeout orders at home in a hurry — and they’re often healthier than the originals. On this morning’s all-new episode of The Kitchen, Cooking Channel’s Ching-He Huang introduced her take on a Chinese takeout staple, Kung Po Chicken; it’s ready to eat in only 20 minutes, and on busy weeknights after school and work, such a timesaver is a welcome addition to your dinner repertoire. For more homemade renditions of your favorite Asian-inspired recipes, read on below to find three classic picks, each a healthy option ready to eat in fewer than 30 minutes.
A lightened-up take on traditional sweet-and-sour dishes, Food Network Magazine’s Sweet and Sour Pork (pictured above) is made with lean pork tenderloin, and it’s quickly stir-fried instead of being battered and deep-fried, to guarantee crispy, juicy results. Mix up a tangy sauce with balsamic, soy sauce and ketchup to coat the pork, and add snow peas and carrots for freshness and bright color.
by Virginia Willis in Recipes, September 12th, 2014
Unlike pies, which require gently rolling out two sheets of dough, crisps necessitate little more than mixing up a sweet, crumbly mixture and sprinkling it atop the fruit on the bottom. From cherries and berries to tart rhubarb and juicy peaches, the options for crisp fillings are endless, but come autumn, seasonal apples are a favorite choice. Read on below to check out Food Network’s top-five apple crisp recipes to find dessert inspiration from Sunny Anderson, Alex Guarnaschelli, Pat and Gina Neely, Ina Garten and more chefs.
5. Baked Apple with Crisp Topping — Think of Sunny’s take on apple crisp as a composed alternative to the traditional casserole-style presentation. Instead of slicing the apples into multiple pieces, she simply halves the fruit, then bakes each portion with a brown sugar-cinnamon topping.
4. Apple Crisp — “I would love to take full credit for this recipe, but it is simply the recipe my mother made year after year when I was growing up,” Alex says. “So simple and delicious.”
by Cameron Curtis in Recipes, September 11th, 2014
What? Biscuits and Chocolate Gravy. That sounds like something a devious 6-year-old would make up, doesn’t it? Tender, buttery biscuits enrobed in dark, rich rivulets of creamy, chocolate gravy. Yes, it may sound very Willy Wonka-inspired, but Biscuits and Chocolate Gravy is actually a very old-school traditional breakfast of the Upland South.
People talk about Southern food as if it’s one cuisine, when in actuality it has many variations and subtleties, often region by region. The South can be subdivided into two principal larger areas: the Upper South and the Lower, or Deep, South. The Upper, or Upland, South is the northern border of what we define as the South in the United States. It runs from Virginia and North Carolina westward through West Virginia, Kentucky, Tennessee and Arkansas, dipping into the northern realms of Alabama and Georgia. The Upland South doesn’t conform neatly to state lines, but instead is influenced by the terrain, history and culture. It’s the landscape of a diverse society and what could generally be defined as Appalachia, an area at once both incredibly poor and culturally rich.
by Allison Milam in Recipes, September 11th, 2014
These treats are perfect to bring to a tailgate in the stadium parking lot or serve at home while watching the game on television. They’re easy to make and easy to eat, and you won’t have any plates to tidy up afterward.
1. Fried Pies
Ree Drummond’s grab-and-go fried pies are great for guests to enjoy dessert while watching the game. The quick pastry dough can be made ahead of time and stored in the refrigerator in a zipper bag. When you’re ready to make the pies, roll out the dough as thin as you can and cut it into rectangles. Canned apple and cherry pie filling mean less prep time. Once all the rectangles are filled and sealed, drop them into hot shortening and in just five minutes your pies will be fried to golden-brown perfection.
No bowl is more likely to be scraped clean than one holding guacamole. The more, the better. As non-negotiable at a tailgating party as it is next to a plate of sizzling fajitas, the most sought-after dip depends on creamy, perfectly ripe (firm, with just a bit of give) avocados. As it turns out, after it’s been pitted and sliced with chef-level dexterity, the trusty avocado has more tricks to it than good old guac, and you can use it to make everything from soup to sweets.
Next time your nearest avocado reaches that fleeting range of ripeness, do something other than mash it with a fork. Instead, puree it for a silky Chilled Avocado Soup (bottom left) that’s taken with a spoon instead of a chip.