All Posts In Recipes

Gnocchi With Potato Skins — Alex Eats

by in Food Network Chef, Recipes, March 22nd, 2012

gnocchi
I have always been a fan of other people’s gnocchi. Somewhat dense and coated with layers of grated Parmesan cheese. My favorites are the ones that taste so intensely (and purely) of potato and provide the perfect companion to many of the spring vegetables I look forward to devouring in the coming weeks. From Swiss chard to the first little parsnips to fava beans to baby spinach, gnocchi makes them all taste even better than they do on their own. After many bad batches, I settled on this recipe as my absolute favorite. Like pancakes, your first batch may not be your best.

It takes time to try your hand at this. This recipe, to me, is worth that culinary leap of faith.

Get the recipe

Spaghetti alla Carbonara — The New Girl

by in Recipes, March 21st, 2012

spaghetti alla carbonara
I’m not a natural-born baker. Flour mishaps are all too common in my kitchen to classify me as one. Yet, despite my lack of grace, baking is what I love to do.  My confectionery blunders almost always turn out tasty in the end, and I’ll admit to having a keen eye for good cookie recipes. When it comes to using measuring cups, I don’t feel limited, I feel confident.

Cooking by taste is a whole other story — it terrifies me. I overthink every step and doubts cloud my culinary judgment. How much is a dash of salt, really? How many minutes exactly does it take to roast a chicken?

Don’t get me wrong, I’ll happily admit to my savory successes. Alton’s Skirt Steak is probably one of the best things I’ve ever made and Bobby’s Mesa Grill’s Shrimp With Green-Onion Cilantro Sauce (recipe available in his cookbook) has always been a crowd-pleaser for me. But the problem is that all my second-guessing prevents me from enjoying the process.

Read more

Vegetable Tarte Tatin — Meatless Monday

by in Recipes, March 19th, 2012


Typically made with fruit (apples, pears and peaches work well), a tarte tatin is a French-style dish that boasts seasonal produce baked beneath a light, buttery pastry then inverted to reveal the soft, caramelized fruit on top.

Food Network Magazine’s Vegetable Tarte Tatin (pictured above) is both sweet and savory, featuring alternating layers of gooey caramel and roasted potatoes and parsnips. Garlic, thick-cut onion rounds and sprinklings of fresh herbs and creamy mozzarella cheese are added to the tarte before it is covered with a thin sheet of store-bought puff pastry. The sugary caramel does not overpower the earthiness of the vegetables — it merely brings out their natural sweetness.

Serve this beauty of a dish as a hearty brunch or lunch option or with a Spring Green Salad for a light supper.

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.

Best 5 Chicken Cacciatore Recipes

by in Recipes, March 17th, 2012


Spruce up your usual chicken dinners with this “hunter-style” Italian classic that promises bold, flavorful results every time, thanks to a tried-and-true combination of onions, bell peppers and tomatoes. It is a naturally rustic, easy-to-prepare dish that can be made quickly on a hectic weeknight with everyday ingredients. Check out Food Network’s top five chicken cacciatore recipes, and try cook up one for a simple, satisfying dinner tonight.

5. Chicken Cacciatore — A splash of red wine boosts the full-bodied cacciatore sauce, made with fresh vegetables and thyme.

4. Anne’s Chicken Cacciatore — Anne adds a hint of heat to her rich, tender chicken by sweating onions with a pinch of red pepper flakes.

Get the top three recipes

A Chocolate Shamrock Cake

by in Holidays, Recipes, March 16th, 2012

chocolate shamrock cake
While St. Patrick’s Day is a holiday geared toward adults, I think it’s fun to make sure that what I make is also kid friendly.

This cake is a perfect compromise for adults and kids alike. Big people get a decadent piece of cake, while little people take part in a scavenger hunt.

What’s the best part about this cake? Wondering who will get the “lucky” piece or the piece with a four-leaf clover on it.

Learn how to make this simple cake

Polenta Vegetable “Lasagna” — The Weekender

by in Recipes, March 16th, 2012

polenta vegetable lasagna
Until just a few years ago, I thought that all polenta came precooked and wrapped firmly in plastic. When I was in college, my roommates and I would occasionally buy it packaged that way. Once we sawed through the wrapper, we’d cut it into thick rounds and cook those slices in butter until they were crisp and warmed through. Topped with some jarred marinara sauce, we thought it was QUITE the sophisticated meal.

There is nothing wrong with that kind of polenta, but once you taste the freshly cooked kind, all creamy and enriched with Parmesan cheese and a dab of butter, well, there’s no going back. It’s one of my pantry staples, because it can help unify a few leftover odds and ends into a really good meal. My favorite thing to do is top polenta with some pan-wilted spinach and a couple poached eggs. It’s an almost-instant dinner.

I’ve also found that polenta dishes are excellent to share with new parents. They reheat well, last for days in the fridge and are edible comfort for the sleep-deprived.

Get the recipe

5 Ways to Cook With Beer

by in Holidays, Recipes, March 16th, 2012


No St. Patrick’s Day party is complete without beer, especially Guinness, a dark Irish stout beer. Sure, you could just enjoy it straight from the can or bottle, but you could also cook with beer, incorporating it into sweet and savory dishes, such as ice cream sundaes, chocolate cupcakes, burgers and more. Below are five stout-centric recipes that are bursting with bold, full flavors, but are still easy enough to make for tomorrow’s Irish-themed festivities.

Reduce sweetened Guinness beer on the stove until it’s thick and syrupy, and drizzle it atop classic vanilla ice cream to create Food Network Magazine’s easy Guinness Sundaes (pictured above).

More St. Patrick’s Day recipes

Savory and Sweet Soufflés — Meatless Monday

by in Recipes, March 12th, 2012

With a slight puff and a golden, crispy crust, Food Network Magazine’s Grits-and-Cheese Soufflés (pictured above) are unquestionably impressive, but quickly prepared in just 40 minutes using everyday ingredients. Ensure that your soufflés rise properly by beating the egg whites until you see medium peaks and incorporating them slowly into the grits-corn-cheese batter — the air inside will puff them up as they bake and yield light, soft results.

A special after-dinner treat, Sandra’s sweet Lime Souffle features zesty lime curd and creamy vanilla pudding. Each dessert is baked in an individual-sized ramekin, so serving becomes a cinch and guests can enjoy their own pre-portioned dish.

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.

Get Sauced: Celebrate National Sauce Month

by in Recipes, March 9th, 2012

It’s March and you know what that means — longer, brighter days, St. Patrick’s Day festivities, the official start of spring and a celebration of National Sauce Month, of course. We’ve rounded up our favorite savory and sweet sauces, so that you can add finishing touches to your chicken, pasta, seafood and dessert dishes with ease. Check out some of our best sauce recipes below, and let us know how you enjoy your favorite sauces.

Savory Sauces
Giada’s Grilled Chicken With Pine Nut Pesto (pictured above) takes less than 25 minutes to prepare and can be cooked easily on your indoor grill pan. Boneless chicken breasts are moist, tender and blank canvases that can be dressed up with sauces galore. This spinach-pine nut pesto sauce boasts nutty Parmesan cheese and plenty of fruity olive oil; spread a layer atop each piece of chicken to turn your basic chicken dinner into a beautiful one.

Read more

Tri-Berry Oven Pancakes — The Weekender

by in Entertaining, Recipes, March 9th, 2012

tri-berry oven pancakes
When I was seven years old, my grandmother gave me a cookbook written for kids. It was something she’d picked up at a museum gift shop and knew I’d love. My mom was not so pleased when it arrived, as she was never a huge fan of cooking with kids. In her mind, meal prep was strictly about efficiency. Adding my sister or me to the mix instantly made things drastically less efficient. Still, once in a while, she’d give in to my pleas and help me make something from the book.

When I turned eight, something happened that opened up my ability to bond with this cookbook of mine. Both my parents started working on Saturday mornings and we had a babysitter watch us until they came home. This babysitter was the teen-age daughter of friends and she was all of 13 (it was the mid-’80s, that’s how it worked back then). She was happy to let me cook, as it kept me busy and she got to help eat whatever I made.

Before you preheat your oven, read these tips