We’ve barely put away our swimsuits and sunscreen, but baristas at a certain coffee chain are already steaming up their immensely popular fall-flavored drink, the Pumpkin Spice Latte. Inspired by this beloved seasonal beverage, Food Network Kitchen created pumpkin-spiced treats like French toast, sticky buns and muffins, plus a take on the latte that you can make in the comfort of your own kitchen. Sip one any time of year – we won’t judge.
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Now that school is back in session, we’re bringing back an old-school concept — the cookie jar — and giving it a fresh new look and taste. Have fun baking a few batches of homemade cookies over the weekend and store them in airtight containers or jars for the kids to select an after-school sweet. These bright, candy-adorned treats from Food Network chefs appeal to the child in us all. The kids won’t be the only ones trying to sneak them from the cookie jar (a high shelf helps!).
Comfort food is notoriously indulgent. Butter, cheese and potatoes make appearances in nearly every dish. Even though it’s not the healthiest cuisine in the world, we turn our heads away from the calorie count in the name of comfort and deliciousness. But even these down-home dishes can be lightened up by replacing fat-laden ingredients and opting for the oven instead of the fryer. By being more conscious about ingredients, you can enjoy these classics with a little less guilt.
Lightened-Up Mac and Cheese
If you often find yourself craving a big bowl of cheesy goodness, this recipe is going to be your new best friend. Instead of heavy cream, this version uses skim milk and low-fat sour cream, and includes part-skim mozzarella and low-fat Swiss. And for a little indulgence in the flavor department, it calls for a few tablespoons of grated Parmesan cheese.
While some meat-focused recipes may suffer if you remove their beefy components, paella — often made with chorizo, chicken and shellfish — isn’t one of them. This classically Spanish meal is rice based, and so long as you keep the bold flavors of spices like paprika and saffron, it will maintain its tried-and-true flavor when you swap out the meat for nearly any and all of the vegetables in your refrigerator.
Food Network Magazine’s Vegetable Paella (pictured above) is a big-batch dinner that’s surprisingly simple to prepare. This stir-fry-casserole hybrid starts with fresh veggies like fennel, baby artichokes and eggplant seared on the stove, then it’s moved to the oven for the final minutes of cooking. Because this hearty meal is made with short-grain paella rice, similar to risotto rice, it needs that time in the oven so the rice can absorb the rich taste of the tomatoes and white wine and become tender. A final addition of salty capers and sweet piquillo peppers promises next-level flavor and texture, while parsley will offer a welcome burst of freshness before serving.
When it comes to lazy weekends, few things are more welcomed than long, leisurely breakfasts, and with that indulgence surely comes a host of sweet and savory morning classics, like French toast, waffles, eggs, bacon and hash browns. The beauty of hash browns is that the dish can be a version of anything from the rustic simplicity of shredded spuds to a dressed-up potato casserole with fresh veggies. No matter if you like your spuds tender, crispy, sweet or fried, check out Food Network’s top-five hash-brown recipes below to find a mix of classic and creative twists on this morning mainstay, and learn new ways to put the everyday potato to work at your breakfast table.
5. Hash-Browns Makeover — Food Network Kitchen relies on a mixture of shredded parsnips and potatoes to achieve lighter results in its scallion-studded hash browns.
4. Sweet Potato Hash Browns with Green Onion Vinaigrette — Bobby Flay’s big-batch hash browns feature diced sweet potatoes instead of shredded russets, and they’re tossed with caramelized onions and a tangy green onion-Dijon dressing.
Now that school is back in session, the late-morning breakfasts of summer are surely a thing of a past, and they’ve likely been replaced with a frenzied half hour of packing lunches, gathering supplies to toss into backpacks and tying shoes at the door. But while there may be hardly any time to sit down to extravagant breakfasts on hectic weekday mornings, it’s nevertheless important for little ones to leave the house with full tummies so they can begin to make the grade. When time is tight at your house on school days, what dishes do you reach for to feed your kids? Are you a fan of assemble-and-eat picks like a Mixed Berry and Yogurt Parfait (pictured above), or do you rely on last night’s prep work to save the day, as it does with Alton’s Overnight Oatmeal? When it comes to eggs, do you opt for hard-boiled beauties, or do prefer them scrambled?
Cast your vote below to tell FN Dish what’s for breakfast at your house on school days.
Corn has been part of the American kitchen since Colonial days, as it was a hardy crop, relatively easy to grow and resistant to insects. It was a staple of the Native American diet long before the first settlers arrived and quickly became part of the settlers’ diet. It had a long harvest that extended over a longer period of time than wheat and was cultivated extensively from New England to Georgia. There’s also a long history of corn in the hills and valleys of Appalachia, as corn was better suited to the mountainous terrain than wheat or barley. Corn was eaten fresh in the summer and dried into meal for the winter months. Practicality guided it to find its way in some form, sweet or savory, into breakfast, lunch and dinner.
When whimsical dishes like these are on the menu, playing with your food is not only allowed, it’s encouraged. The fun factor will get even the pickiest eaters excited to make these recipes — and eat them! Fortunately for the rest of the family, these meals and snacks are also mighty tasty.
Watch any episode of Chopped and you’re bound to find one competitor who’s blender-happy — he or she will puree anything, oftentimes most of the basket ingredients, into a dish. Although that isn’t always the best method for impressing the judges, sometimes it works, as in the case of the recipe in this week’s Chopped Dinner Challenge. The chefs of Food Network Kitchen chose frozen french fries as the basket ingredient, and they wanted to transform them without the typical frying, so this French Fry and Scallion Soup was born. It’s a comforting potato soup in half the time, because you’ve just skipped the peeling and cubing.
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. For the next three weeks, we’ll be giving you inventive recipes that let you incorporate peanut butter into all your meals — from breakfast to dessert — for the entire family.
Here are ways you can sneak a little peanut butter into your midday meal: lunch. And don’t forget to check out last week’s breakfast post here.
1. Instead of a mayonnaise-based chicken salad, try it with a touch of peanut butter with Bobby Flay‘s Chinese Chicken Salad with Red Chile Peanut Butter recipe (pictured above).