All Posts In Recipes

Gnocchi With Wild Mushroom Ragu — Meatless Monday

by in Recipes, September 12th, 2011

gnocchi with wild mushroom ragu
Tired of the same ol’ pasta routine? This week, give gnocchi a try. These bite-size potato pillows are amazingly light and fluffy. Topped with a hearty mushroom tomato sauce, they become satisfying fill-you-up fare and are even easy enough to make on a weeknight.

Round out the meal with Anne’s simple and light Mixed Green Salad With Parmigiano Crisps. The savory, crunchy crisps are the ultimate cheesy croutons.

Get the recipe: Food Network Magazine’s Gnocchi With Wild Mushroom Ragu

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.


Mexican Meatball Subs — Recipe of the Day

by in Recipes, September 12th, 2011

mexican meatball subs
Top classic meatball subs with fun Mexican ingredients like tortilla chips, avocado slices and cilantro.

Get the recipe: Mexican Meatball Subs

Browse more of Food Network’s Mexican recipes.

Beat the Boring Lunchbox

by in How-to, Recipes, September 9th, 2011

bow tie pasta salad
The first day of school has come and gone, and now it’s time to go grocery shopping with school lunches in mind. Just as adults do, kids crave variety, options and creativity in their everyday meals and especially in their lunchboxes. This year, avoid untouched lunches and hungry, unfocused kids by replacing tired selections with new and fun choices sure to please even the pickiest eaters.

Switch up the predictable rotation of turkey-cheese and peanut butter-jelly sandwiches with Ellie Krieger’s kid-approved Rainbows and Butterflies Pasta Salad (pictured above) from Food Network Magazine. Made with whole-grain pasta and loaded with veggies and calcium-rich cheese, this colorful salad will be a welcomed surprise in a lunchbox that’s usually filled with soggy sandwiches.

Read more

Dinner With Color: Bright Red

by in Recipes, September 9th, 2011

ragu stuffed peppers
Red screams Eat me. Whether it’s in peppers, tomatoes, watermelon or strawberries — that bright color makes me hungry. Have you ever noticed that fast-food companies try incorporating the color red into their logos and restaurant decor? That’s because the color invokes hunger, it attracts attention easily and gets the heartbeat racing.

Get your heart rate going with these Ragu-Stuffed Red Peppers featured in Food Network Magazine. If you’re not a fan of peppers, you can switch it up using tomatoes and chicken salad for a potluck dinner that’s packed with the same hue.

Add color to your dinner tonight »

Gaby From What’s Gaby Cooking Dishes on the Brown-Bag Challenge

by in Events, Recipes, September 8th, 2011

quinoa cowboy caviar salad
In case you haven’t heard, FN Dish is participating in Healthy Eats’ Brown-Bag Challenge. The challenge: Bring your lunch to work each weekday for the month of September. We know this isn’t an easy feat, so we’ve asked some of our favorite food bloggers to share their experience and favorite recipes to help keep everyone motivated.

This week, Gaby Dalkin from What’s Gaby Cooking is getting us through the work-week with her easy Quinoa Cowboy Caviar.

I’ve always been a brown-bag luncher. It wasn’t always by choice, but I’m glad I started this habit early in life.

My mom always sent my sister and me to school with a lunchbox. To be honest, I was totally embarrassed because all my friends got to order the hot lunch at school, and I was stuck with something from home. But my mom wasn’t into us eating pizza every day for lunch so there was just no way around it. In high school I had a little more freedom, and I bought lunch a few days a week. After the initial excitement of eating whatever was in the cafeteria that day, I decided I preferred bringing my lunch from home and begged my mom to continue to pack my lunch. In college I strategically scheduled my classes so I had time to run home and whip up a quick salad or something semi-healthy to get me through the day. And now, in the real world, I’m still all about packing lunches and planning ahead.

Get her recipe for Quinoa Cowboy Caviar »

Pomegranate Molasses — Off the Beaten Aisle

by in How-to, Recipes, September 8th, 2011

roasted pomegranate chickpea salad
Are you about over the pomegranate trend yet?

If so, you might want to revisit it one more time. But this time we aren’t talking about chugging the juice or turning it into fancy cocktails.

This time it’s pomegranate molasses, a thick, syrupy concentrate that is sweet and tart and as delicious as it sounds.

To explain pomegranate molasses, we ought to start with the fruit itself.

Pomegranates originated in Western Asia and the Mediterranean, with the best supposedly coming from Iran. The trees produce large, usually red orb-like fruits filled with edible seeds, each of which is covered by a juice-filled membrane.

Seven delicious ways to use pomegranate molasses »

Grilled Pork With Arugula-and-Grape Salad — Recipe of the Day

by in Recipes, September 7th, 2011

grilled pork with arugula
Even though Labor Day has come and gone, you can still utilize your grill. Top perfectly grilled pork chops with an arugula and grape salad. Sprinkle your final dish with gorgonzola cheese.

Get the recipe: Grilled Pork With Arugula-and-Grape Salad

Browse more of Food Network’s grilling recipes.

Alex Eats: Plums

by in Food Network Chef, Recipes, September 6th, 2011

plums
alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

I love plums. I am always impressed with their sweet flesh and slightly tangy skin. However, I am also often disappointed with their texture — sometimes pasty, mealy and overly firm. Here is my solution:  I buy under-ripe plums and toss thin slices with roasted beets or cherry tomatoes. I appreciate the almost green, tangy flavor the plums have. When I find riper, but firmer plums, I enjoy a recipe like the one below. The vinegar adds a surprising brightness to the flavor.

Get the recipe for Cinnamon-Ginger Plums »

Chicken-and-Cheese Enchiladas — Recipe of the Day

by in Recipes, September 6th, 2011

chicken and cheese enchiladas
With the help of a store-bought rotisserie chicken, these enchiladas come together in under 30 minutes.

Get the recipe: Chicken-and-Cheese Enchiladas

Browse more of Food Network’s kid-friendly recipes.

Nacho Night — Meatless Monday

by in Recipes, September 5th, 2011

greek nachos
The ultimate finger food, nachos can be topped with just about anything and are a go-to crowd-pleaser. Food Network’s veggie-friendly nachos are inspired by classic Greek flavors and use heart-healthy pita chips instead of traditional tortillas. Top these with kalamata olives, fresh tomatoes and cucumbers, tangy feta cheese and a yogurt-based tzatziki sauce. Add a 10-minute Greek Salad and Green Herb Hummus to complete your meatless Mediterranean menu this Labor Day.

Get the recipe: Greek Nachos

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.