by Maria Russo in Recipes, October 31st, 2011
by Maria Russo in Holidays, Recipes, October 29th, 2011
It won’t be too tough to go meatless today, as your diet will likely consist of just chocolate and candy corn. However, if you want to squeeze in a good-for-you meal in between your sweet indulgences, we have a ghoulishly good meatless menu for you this Halloween.
Robin Miller’s veggie-friendly chili (pictured above) is full of protein-packed beans, fresh bell pepper and heaping spoonfuls of hot sauce, chili powder and pickled jalapeno. Simply combine the ingredients in a slow cooker and let it do all the work, so you can enjoy trick-or-treating and have dinner waiting at home.
Ladle the chili atop mashed potatoes, polenta or rice, or serve along with Gina’s Cheddar and Herb Biscuits, ready in less than 30 minutes.
Get the recipe: Robin’s Vegetarian Chili
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, October 28th, 2011
Trick or treat, smell my feet, can I have a homemade sweet to eat? This year, skip the usual store-bought candies and whip up some Halloween classics in your own kitchen. Perfect to pass at a Halloween party or hand out to eager trick-or-treaters, our devilish decadences below are quick to make and feature your favorite sugary flavors.
It takes just four ingredients to make Food Network Magazine’s ghoulishly good Caramel Puffs (pictured above). Dip large marshmallows into creamy caramel, set atop crushed pretzel sticks and drizzle with decadent chocolate sauce. Once dry, put two of these salty-sweet concoctions in a cellophane bag for an easy gift.
Homemade Peppermint Patties and Baby Ruth’s »
by J.M. Hirsch in How-to, Recipes, October 28th, 2011
As I’ve gotten older, I’ve found that having people over for brunch is my favorite way to entertain. It has none of the frenzy of the weeknight, post-work dinner party and neither does it carry the gravitas (or booze demands) of a Saturday night event. Brunch is low-key, works just as well for families as it does for party-loving single friends, and can be made to taste great no matter what your budget.
What makes brunch so particularly good for entertaining is that the menu options are wide open. Sweet or savory, just about anything under the sun can fit comfortably under its umbrella. It can be as easy as bagels, cream cheese and toppings from the corner bagel shop (no true kitchen effort required on your part at all) to a full-on, home-cooked meal of eggs, bacon, coffee cake and more.
My favorite way to serve brunch consists of a giant skillet of cheesy scrambled eggs, oven-baked turkey breakfast sausage, an easy salad and one baked item that requires a bit more energy and work. That baked good is what makes it particularly perfect for The Weekender.
Dig into these Cheese Danish »
by Maria Russo in Recipes, October 28th, 2011
People have been eating it for thousands of years, yet still no one can tell me why it should be peeled. So I don’t peel it, and neither should you. “It” being fresh ginger, the gnarly brown root that lives among the grocer’s Asian produce. And the flavor is so much better than dried — you must get to know it.
Most of us think of ginger as the powder in the spice cabinet and use it mostly for baking. In Asia, where ginger originated, it’s more a savory ingredient. That’s because fresh ginger packs tons of warm, pungent, peppery flavor that works so well with meats and vegetables.
Though they can be used interchangeably, the flavor of fresh ginger is more pronounced than dried, sporting heavy citrus, even acidic, notes. In Asia, fresh ginger is an essential part of numerous classic dishes, including stir-fries, soups, sauces and marinades, as well as Indian curries.
Ginger-Orange Chicken Cutlets »
by Jennifer Perillo in Family, Recipes, October 27th, 2011
Who says you can’t play with your food? Fondue is a warm bath of melted cheese, chocolate or blended fruit puree just waiting for you to dunk something into it. Best served with cubes of bread or freshly chopped fruits or vegetables, fondue can be made in a classic fondue warming pot or on the stove and later plated. Our savory and sweet fondue recipes below are quick-to-prepare snacks or light meals, so grab a fondue fork and start dipping.
Food Network Magazine’s traditional Fondue (pictured above) is made with gooey-good Gruyere cheese, crisp white wine and a healthy splash of cognac. Serve along with slices of tart green apples to balance the richly flavored cheese.
More fondue recipes »
by Maria Russo in Holidays, Recipes, October 27th, 2011
Once three o’clock strikes, time seems to go to warp speed. Some days I feel like I’m on autopilot, and that’s not necessarily a good thing. It’s far too easy to get caught up in the monotony of motherhood — it’s okay to admit we don’t love every part, like homework and that whole work-life balance.
For this very reason, I make a conscious effort to not over-schedule my daughters with afterschool activities. I’m a firm believer in letting them have some time to wind down and enjoy the simple pleasure of playing at home. Still, I find myself exhausted come dinnertime these days. I may not be zipping from dance class to soccer every day, but suddenly thrown into single motherhood means I need to find new ways to ensure dinner doesn’t become boring — for me to cook, and for the girls to eat.
Get Jennie’s recipe picks fit for a crowd »
by Victoria Phillips in In Season, Recipes, October 26th, 2011
The Halloween season practically requires us to consume unusual amounts of sugary treats. This year, whether you are hosting a Halloween party or simply entertaining trick-or-treaters, offer homemade sweet snacks in addition to the community candy bowl. Our top five recipes for spooky Halloween treats are go-to classics that kids and kids at heart will enjoy.
5. Jack-O-Lantern Cupcakes — Sandra’s 30-minute recipe utilizes store-bought cupcakes, which she tops with rich, dark-chocolate frosting and shaped orange fondant.
4. Pecan-Caramel Spiders — Homemade caramel and pecan clusters become the spider bodies while licorice acts as legs and melted and shaved chocolate toppings add realistic color and texture.
Get the top three recipes »
by Liz Tarpy in Recipes, October 26th, 2011
Pumpkin is not only synonymous with Halloween, but it also signifies the official arrival of fall. What better way to celebrate the season and National Pumpkin Day than with pumpkin soup? Decadent and warm, its bright color will keep away the pre-winter blues.
Try Rachael’s Pumpkin Soup With Chili Cran-Apple Relish for a scrumptious meal in less than 45 minutes. The natural sweetness of the pumpkin is enhanced with cinnamon and nutmeg, while the chili powder and hot sauce liven up each bite. The apple, onion, cranberry and honey make a great relish all on their own, but tastes even better when mixed into the soup.
More pumpkin recipes from family & friends »
by FN Dish Editor in Recipes, October 25th, 2011
Food Network’s senior culinary editor, Liz Tarpy, picks her favorite recipe for October.
I went to my local garden center this weekend to buy lily of the valley bulbs. Instead, I walked out with a half dozen apple cider doughnuts. I couldn’t resist the colorful display of pumpkins and gourds, bunches of dried corn, gallons of cider and bags of these cakey doughnuts (or “fat pills,” as a former boss once called them). Normally, doughnuts don’t appeal to me. But with the colors and smells of fall all around, buying the doughnuts (and supporting the local farm to boot) just seemed like the right thing to do.
It’s OK to have treats now and again, I reasoned, as long as they are balanced with more healthy choices. I can have my cake, and my vegetables, too.
Get Liz’s October favorite » »
It’s the perfect time of year to turn your classic lasagna recipe into a pumpkin-flavored treat.
Get the recipe: Pumpkin Lasagna
Browse more of Food Network’s fall-entertaining recipes.