by Maria Russo in Recipes, April 30th, 2012
by Marisa McClellan in Holidays, Recipes, April 27th, 2012
Celebrate the flavors of the Mediterranean by cooking up a Greek-inspired feast tonight. Our meatless menu below is a three-course meal that mixes traditional tastes with new interpretations of classic recipes, including a cheesy vegetable pie, healthful salad and more.
Food Network Kitchens’ Spinach and Feta Pie (pictured above) is a contemporary take on a classic Greek favorite, spanakopita. Made with white rice, Swiss chard and golden raisins in addition to classic ingredients like garlic, spinach and tangy feta cheese, this savory pie is built atop layers of store-bought phyllo dough and baked until the crust is crispy and the filling warm.
by Maria Russo in Recipes, April 27th, 2012
I have a dear friend who loves to perfect recipes. While I’m content to try something once and then move on to the next cooking project, Cindy will make a dish over and over again until she’s absolutely nailed it. Her pursuit of excellent food has benefited me many times over in the years I’ve known her, because I’ve often been one of her food testers.
There was a spaghetti Bolognese year, a winter of beef stew and a six-month stint during which she served a lot of cioppino. My very favorite was the summer when she was trying to make the perfect fish taco.
My sister and I were at her house the night she declared the winning fish taco. Served in warm corn tortillas, the fish was lightly breaded and fried and topped with a quick coleslaw and a spicy, creamy sauce. There were slivers of avocados for garnish and limes for a hint of acid. Whenever I eat fish tacos, I remember that warm night in her back garden.
Though I love fish tacos, I rarely end up making them at home, because of the frying step. My kitchen has no range hood, just a feeble exhaust fan that helps spread greasy splatter all over my cabinets. Recently, someone pointed me to Bobby Flay’s recipe for Fish Tacos, which has you grill the fish instead of frying it. I had to try it.
Before you marinate the fish, here are a few things you should know:
by Maria Russo in Recipes, Shows, April 25th, 2012
A no-fail meal that is guaranteed to please even the pickiest eater, pizza is a family-favorite dinner choice. This weekend, instead of ordering expensive and greasy delivery, bake up a pizza at home with your family. Once the easy-to-prepare dough is made, most pies take just minutes to assemble and bake, and can be customized to everyone’s tastes. And don’t worry if you don’t have a fancy pizza paddle or stone — everyday baking sheets work perfectly. Check out our roundup of basic, non-traditional and sweet slices below then tell us what is your favorite pizza topping.
Just the Basics:
You can’t have pizza without a crust to support it and you can’t have a deliciously chewy, slightly crispy crust without making the right dough. If you’ve never attempted from-scratch pizza dough, making Food Network Kitchens’ Basic Pizza Dough is a great place to start. It’s a no-fuss, easy-to-follow recipe that uses just a handful of ingredients. Plus, one batch of dough yields two pizzas, so you can freeze one to have ready for later.
Spice up classic pies by dressing them with the Ultimate Pizza Sauce from Food.com. Made with concentrated tomato paste, fresh aromatics — garlic, celery and onion — dried herbs and just a bit of butter, this smooth, flavor-packed sauce is the ideal canvas on which to showcase your favorite toppings, like crumbled Italian sausage, creamy mozzarella cheese, salty kalamata olives and more.
A go-to pizza that is as traditional as it is tasty, Food Network Magazine’s Pizza Margherita (pictured above) boasts a light, simple sauce and classic cheese and basil toppings. Kids and grownups alike will enjoy slices of this tried-and-true pie.
by Maria Russo in Recipes, April 24th, 2012
It is no secret that Chef Ron Ben-Israel tastes some of the best, most impressive dessert dishes around on his show, Sweet Genius. But did you know that Chef Ron also creates his own ingeniously inspired and impeccably decorated cakes? Yes, he is a New York City-based wedding cake baker who has a passion for designing whimsical confectionary creations that taste as heavenly as they look.
A few weeks ago I caught up with the Sweet Genius himself and we chatted about what it takes to make a classic, tried-and-true dessert: chocolate cake. Not surprisingly, Chef Ron shared that he has discovered two tricks to baking the best-ever chocolate cake and they are both easy, no-fail techniques.
Get Ron’s best-ever chocolate cake recipe
by Maria Russo in Recipes, April 23rd, 2012
Though there’s a certain time and place in which it is exciting to experiment with hands-on, over-the-top recipes that require planning and patience, your busy kitchen at about 6 p.m. on a weekday is not it. Instead, that time calls for a no-fuss meal that your whole family will enjoy, and that can be quickly and effortlessly prepped. We’ve rounded up Food Network’s best five go-to dinner recipes, so that even on the busiest evening, you can cook up a complete, feel-good meal.
5. Grilled Pork With Grape-and-Arugula Salad — Lean boneless pork chops need just 5 minutes to marinate in a shallot-thyme vinaigrette to ensure they adopt bold, full flavor.
4. Tomato Gorgonzola Soup — A drizzle of cider vinaigrette before serving balances the richness of the creamy, cheesy soup, made with sweet onions, fresh garlic and crushed tomatoes.
Get the top three recipes
by Maria Russo in Holidays, Recipes, April 20th, 2012
An ingredient nearly as beefy as meat, portobello mushrooms are hearty, earthy vegetables that can be roasted, grilled, sautéed and more. Once you break off their stems, portobello mushroom caps are roughly the same size and shape of the average pancake, and can hold their form when cooked. This durability means that they are often treated like meat patties. Paula features them in her Portobello Mushroom Burger, finished with a pesto mayonnaise and peppery arugula.
Food Network Magazine’s stuffed mushroom (pictured above) boasts a filling of vitamin-rich spinach, fresh tomato and pecorino and mozzarella cheeses. After the caps are quickly broiled, they are topped with the spinach mixture and creamy ricotta cheese, and are cooked again until the stuffing is warm. Serve each mushroom with a refreshing celery salad for a quick but satisfying weeknight dinner.
Get the recipe: Cheese-Stuffed Portobellos
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.
by Marisa McClellan in Recipes, April 20th, 2012
Earth Day is this Sunday, April 22, and with that comes the chance to rethink our approach to clean, smart eating and cooking. This weekend and into the spring season, try to incorporate more wholesome, plant-based foods into your everyday meals. Joining the Meatless Monday movement is an easy way to lower your intake of animal products — just eat meat-free one day a week, Monday or any other. In celebration of Earth Day, we’ve rounded up a collection of natural recipes that feature fresh, seasonal ingredients like carrots, potatoes, rhubarb and more, so that you can enjoy what you’re eating and feel good about it too.
If you can’t find rainbow carrots like those pictured above, stick with the classic orange beauties when preparing Food Network Magazine’s Coriander-Glazed Carrots, made with fresh citrus, crushed coriander seeds and a sprinkle of cilantro. This quick-cooking side dish complements simply roasted seafood, grilled chicken and more.
by Jennifer Bierman in Behind the Scenes, Recipes, April 19th, 2012
Sometime last season, a seafood stand appeared at my local Saturday morning farmers’ market. I live in Philadelphia, so the Jersey shore and its world of fish, clams, mussels and more really aren’t more than an hour or so away. Still, it took me a while to adjust to the idea that I could pick up a pound of cod along with my carrots, kale and apples.
However, once I made the mental shift, I’ve found that having regular access to seafood that’s no more than a day out of the ocean has been incredible. It’s so fresh and quick to cook, and the people who work the booth are fantastically knowledgeable about the product they’re selling.
It’s thanks to them that I finally took the plunge and learned to cook scallops at home. I’ve long been a fan of these sweet bivalves and frequently ordered them when eating at restaurants. But for the longest time, I had it in my head that they were hard to cook and easy to ruin. At $20 or more a pound, I didn’t feel like it was something I could experiment with.
But after a bit of encouragement from my friendly seafood stand, I decided to give it a go. I bought 2/3 of a pound (plenty for just my husband and me) and cooked them in a little butter until they were brown on both sides and just firm to the touch. It was a dining revelation that we’ve repeated regularly since then.
Before you start grilling, read these tips
by Jennifer Bierman in Recipes, April 18th, 2012
Recently, several members from the Food Network Kitchens headed down to Nashville for three weeks to film Trisha Yearwood’s new show, Trisha’s Southern Kitchen. Most nights we would wrap up late and go to Rotier’s, a dive restaurant famous for their grilled and fried Southern food. We saw deep-fried spicy pickles on the menu and once we tasted them, we fell in love. Every time we ate them, we would tell each other, “OK, no more fried food,” and then we would find ourselves ordering them again. The balance of the cool, crispy pickle spears with a crunchy, flavorful crust was perfect with the spicy ranch dipping sauce. When we got back to Food Network Kitchens, I wanted to re-create the dish for Family Meal. The recipe below combines crunchy dill pickle spears with a smoky, crispy crust and a spicy dressing that reminded me of my times in Nashville.
Get the recipe for Fried Pickles
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 into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We were tired of the same-old buttered popcorn, and these sweet toppings brought out our inner kids.
Make Alton’s classic Perfect Popcorn recipe and then get creative.
Click here for sweet popcorn 4 ways