by Marisa McClellan in Recipes, January 29th, 2015
by Allison Milam in Recipes, January 29th, 2015
This time of the year, when the days are short and bone-chillingly cold, I turn to citrus to help brighten my mood. I bring home clementines by the bagful, order boxes of sweet-tart Meyer lemons direct from California and peel myself at least one red grapefruit every afternoon as a snack.
Most of the time, my citrus consumption feels spare and virtuous, but occasionally I put a few lemons and limes to work in a less austere manner. I have a small, dense lemon loaf recipe that I adore. Lemon curd happens at least once a season in my kitchen. And this year, I’m having a hard time keeping myself away from Ree Drummond’s Lemon-Lime Pound Cake.
by Maria Russo in Recipes, January 28th, 2015
When you crowd around the television during Sunday’s big game, score a touchdown with hearty chili bowls that are bound to win over hungry party guests. Dig into each simmering blend by the bowl, or use them to elevate your next plate of nachos or to bulk up a burrito. The best part? After the big game, leftover chili is even better than the first batch, and it’s ultra-freezable, so you can relive the big game down the road.
Set out a serve-yourself chili bar at your viewing party, starring Pat’s Famous Beef and Pork Chili (pictured above). Starting with a foundation of smoky bacon and aromatic spices, this two-meat, two-bean chili deserves a spritz of lime, sliced scallions, a dollop of sour cream and a heap of cheddar.
by Allison Milam in Recipes, January 27th, 2015
From breakfast and brunch to dinner and dessert, crepes can be customized for any meal of the day, all by simply swapping out sweet and savory fillings. Start with an all-purpose batter, like Alton Brown’s tried-and-true recipe (pictured above), then experiment with your favorite ingredient pairings in the stuffing to ultimately create all-new takes on traditional meals. Read on below for Food Network’s top-five crepe recipes for satisfying ideas from Giada De Laurentiis, Marcela Valladolid and more of your favorite chefs.
5. Blueberry-Lemon Crepes with Custard Sauce — Just a squeeze of fresh lemon juice brightens up the fruity blueberry filling for Melissa d’Arabian’s indulgent crepes, which she serves atop sweet vanilla custard for added richness.
4. Chocolate-Strawberry Crepes — Follow Giada’s lead and mix in cocoa powder to a classic custard batter, then cook it gently on the stove and roll around a go-to combination of strawberry jam and mascarpone.
by Sara Levine in Recipes, January 27th, 2015
For a lot of us, Sunday’s game works as an excuse to go big on all the jalapeno poppers, nachos and Buffalo wings that can fit into four quarters. Though such bar-style favorites will never, ever get old, switch it up a little this year with bite-size snacks that pack a surprise on the inside, stuffing a whole lot of flavor in one little bite.
by Maria Russo in Recipes, January 26th, 2015
Pizza delivery is a pipe dream right now for snowed-in East Coasters, and it may be a few days before many can get to the store for fresh provisions. Fortunately, you don’t have to subsist on frostbitten leftovers from who knows when. Food Network Kitchen worked up these six comforting recipes made exclusively with nonperishable pantry ingredients. At first the rules seemed daunting — no fresh produce, no dairy, no fresh herbs, not even a squeeze of lemon! — but these recipes turned out so delicious that your family will never know. Plus, they make fun and easy cooking projects to keep cooped-up kids and adults occupied.
Creamy Mushroom Pasta
If you’re snowed in, or just way too tired for a trip to the store on a busy weeknight, this comforting pasta (pictured above) is perfect. Think beef stroganoff meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard does the trick.
by Maria Russo in News, Recipes, January 26th, 2015
Whether you’re looking to use up the last of the vegetables in the refrigerator, to make a single recipe that will feed your whole family or simply to cozy up to warming comfort food, soup is one of the ultimate go-to meals that surely fills the bill every time. When you’re craving something especially creative, dig into Food Network Magazine’s Chickpea Soup with Spiced Pita Chips (pictured above).
Ready to eat in only 40 minutes, this fuss-free soup features fresh carrots and celery, a can of tomatoes, plus chickpeas for heft, and pinches of cumin and coriander for over-the-top taste. Once you’ve prepared the base of the soup, let it simmer for a few minutes so the flavors have a chance to marry, and before serving, finish with a splash of bright lemon juice. For extra texture, dress up the soup with golden pita chips, which promise welcome crunch.
by Maria Russo in Recipes, January 24th, 2015
Have you heard? There’s a little snowstorm making its way up the Eastern seaboard right now, and of course by “little snowstorm” we mean mammoth nor’easter the likes of which haven’t been seen here in New York City before. A blizzard of this magnitude surely brings with it a few icy downfalls, like bone-chilling temperatures, slippery streets and heavy shovels, but it also practically guarantees a snow day tomorrow. Take advantage of those cozy hours at home by indulging in a sweatpants-and-TV day — as well as cookies and cocoa.
Alton Brown’s The Chewy (pictured above) is the ultimate in chocolate chip cookies, with a five-star rating and more than 1,000 user reviews. You can trust that the name speaks for itself; these cookies turn out moist, soft and chewy in the center with just a hint of crunch along the edges. “The darker the sugar you use, the chewier your cookies will be,” Alton explains.
by Cameron Curtis in Recipes, View All Posts, January 24th, 2015
As is the case in many homes on game day, The Kitchen co-hosts’ football fete featured the ultimate roster of tailgate classics on this morning’s all-new episode. From meaty nachos and next-level chicken wings to deep-dish pizza, chile con queso and boozy slushes, the cast showcased a savory spread of hearty eats and drinks all worthy of your big-game bash.
FN Dish wants to know, when it comes to indulging at your football party, what snack do you most prefer? Are you a fan of sticky, saucy Buffalo-style wings, or do you prefer the warming comfort of beefy chili? Do you dig into creamy dips right away, or do you skip the savory selects to save room for sweet brownies? Share your favorite fan fare by voting in the poll below.
by Foodlets in Recipes, January 23rd, 2015
Our Food Network Kitchen gave heavy game-day fare (think Buffalo chicken dip and potato skins) a healthy makeover with lighter takes on classic recipes. So now you can snack through halftime without feeling like you’ve eaten your weight in guacamole.
Got a carb lover on your hands? A couple of pintsize cheese addicts? Me too. In fact, I have four small kids, and sometimes it seems like they’ll eat only cheese, crackers and other carbs (CCC), at least without a fuss. When we’re in a CCC rut, I break out a few of these delicious alternatives.
Carrots and Dip Taste Test: Hear me out. If your kids don’t like raw veggies, give them a choice of a few dips (salad dressings, hummus or whatever you have in the fridge), and ask them to pick a winner. Alternatively, pick their favorite dressing — say, ranch — and offer three to four kinds of raw veggies to dip right in. Have them declare a favorite vegetable instead.