by Jennifer Perillo in How-to, Recipes, April 25th, 2013
by Maria Russo in Recipes, April 25th, 2013
You learn so much about people when you step out from behind the computer screen. I’ve been on tour for my debut cookbook, Homemade with Love, and it’s given me a chance to connect with readers in a way I never imagined. One person at my Chicago book signing inspired me to start a miniseries of sorts here, called The Good Cook.
Too often I hear people say they’re not good cooks. A little digging, though, and it turns out the way we see ourselves isn’t always in line with the way the people we love view us. Being a good cook shouldn’t be defined by how many recipes we know. The real determining factor in being a good cook is a rather simple litmus test: 1) do you like what you cook? and 2) do the people you prepare meals for enjoy what you cook? When I asked these questions at a few separate events, it turns out most people answer yes to both.
The real root for many people judging themselves so unfairly in the kitchen is they feel like they’re always cooking the same few favorite recipes. It’s really about expanding your comfort zone and, in some cases, learning a few new techniques. That’s where I come in. Over the next few posts, I’m going to explore techniques and tips to help get you out of your cooking rut. Please leave a note in the comments, letting me know which recipes or ingredients are on your “must-learn” wish list. Today, I’m going to start with an easy upgrade, a simple way in which you can add some oomph to your everyday meals.
Learn how to make a compound butter
by Allison Milam in Recipes, April 24th, 2013
Easy to make and widely available, salmon, tilapia and cod are often touted as go-to picks for family-friendly fish dinners, but if you’re looking to dress up your usual seafood selection, try a new favorite: halibut. A mild white fish that’s firm and meaty in texture, halibut stands up well to bold flavors and ingredients, plus it can be cooked in a number of ways and is quick enough to prepare on busy weeknights. Whether you opt for a simple, light marinade of olive oil and lemon juice or prefer a more adventurous fillet with spices, herbs and sauces, there’s a halibut preparation to please every taste. Check out Food Network’s top-five halibut recipes below for easy dinner inspiration and a mix of can-do dishes that will impress your family and party guests alike.
5. Broiled Halibut With Ricotta-Pea Puree — An all-in-one dinner that’s ready to eat in only 25 minutes, Food Network Magazine’s halibut is brushed with paprika, then quickly broiled and served with tender carrots and onions, plus a bright, cheesy puree.
4. Grilled Halibut Fish Sandwiches With Tartar Sauce — You don’t have to wait until the start of grilling season to master Rachael’s next-level fish sandwich. She sears the fillets on a stovetop grill pan, then serves them with juicy tomatoes, cool lettuce and creamy tartar sauce on hearty rolls.
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by Maria Russo in Recipes, April 22nd, 2013
A lot of our favorite spring sides come mashed — or smashed, depending on your word-choice preference. This week we’re zeroing in on a texture for side dishes that makes for good eating — and easy chewing. Some mashed dishes entail a ricer or the back of your fork. Others are mashed in a more casual sense. All of these dishes, however, involve a certain level of deconstruction.
When it comes to smashed spring peas, the British know what’s up. Go for Jamie Oliver’s Minty Mushy Peas, which will work as a hearty, vegetarian side. Though he opts for frozen peas, we all know the fresh ones are ripe for the mushing. Rachael Ray adds creamy, slightly sweet cheese to her Smashed Peas and Ricotta Cheese recipe.
This last recipe is not mashed in its entirety, but it shows how mashed ingredients fit into bigger pictures. Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese by Giada De Laurentiis uses the pulverized pea for its creamy, filling and subtly sweet attributes. The spicy sausage counteracts the mild peas and cheese, creating a pasta side ready for any night of the week.
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by Maria Russo in Family, Recipes, April 20th, 2013
While most tacos boast heft and flavor from a filling of ground or grilled meat, it’s indeed possible to stick to an all-vegetable stuffing that offers the same level of sustenance. When eliminating meat from tacos — or any dish at all — it’s important to replace it with similar ingredients that are every bit as hearty and full-flavored so that at the end of the meal, you feel satisfied and content, not craving something else.
In its easy, big-batch recipe for Poblano, Mushroom and Potato Tacos (pictured above), Food Network Magazine cooks up two of the beefiest vegetables available — mushrooms and potatoes — to add to their corn tortilla shells. After sauteing tender Yukon golds until deliciously crispy and golden brown, cook up a cremini mushroom mixture featuring buttery onions and a duo of fresh herbs and garlic. Mild roasted poblano peppers and a splash of Mexican crema add contrasting smoky-cool flavors to the mushroom filling, which is married with zesty lime juice before being served. After stuffing the shells with the potato and mushroom-pepper combination, let your family help themselves to a spread of traditional toppings including cheeses, salsa, guacamole and lettuce so that everyone can finish their tacos with their favorite add-ons.
by Marisa McClellan in Family, Recipes, April 20th, 2013
In the midst of the hustle and bustle that is inevitably your morning routine, it can seemly nearly impossible to serve your kids a breakfast of anything other than cereal, and while of course weekdays are no time for leisurely prepared flapjacks or made-to-order omelets, it’s important to send your little ones to school with a wholesome meal in their bellies. Quick-fix recipes that can be made easily and eaten in a flash are welcome timesavers, and kid-friendly picks like egg-in-toast, breakfast-style pizza and better-for-you ganola bars are go-to classics. Check out a few of Food Network’s favorite simple-to-make recipes below for no-fuss morning meal ideas and must-see tips.
The ultimate all-in-one weekday breakfast, the Pioneer Woman’s Egg-in-a-Hole (pictured above) is a kid-friendly favorite that’s ready to eat in only five quick minutes. Using the rim of a round glass, remove a hole in the center of a piece of bread — whatever kind you have on hand will work — then drop it in a buttered skillet and fill the hole with a cracked egg. In less than a minute, the egg will have begun to set within the bread and it will be ready for a gentle flip. Ree recommends letting the egg cook just until the yolk is soft — any longer and it won’t be runny.
Keep reading for more recipes
by Maria Russo in Family, Recipes, April 18th, 2013
Like so many American households, we eat a lot of chicken in my little family of two. And, of course, like so many of our fellow poultry eaters, we often fall into a rut and end up making the same four or five recipes over and over again.
Recently, after working our way through another round of the same old roast chicken, I started doing a little searching in the hopes of injecting some fresh inspiration into our routine. I bookmarked recipes for stews, pan-roasted birds and new-to-me marinades.
Because I know her dishes to be pretty darn reliable in the taste department, I started out by trying Rachael Ray’s recipe for Spring Chicken With Carrots and Peas. You begin by browning the chicken in a little olive oil and then turning down the heat so the chicken cooks through.
Once it’s done, you pull the chicken out of the pot and add chopped shallots. Once they’ve cooked and picked up all those gorgeous bits of golden chicken from the bottom of the pan, you add some white wine, carrots and peas. Finally, the chicken is nestled back into the pot. You can serve it immediately, or you can let the chicken stew a bit longer and pick up some of the flavors from the pot.
Before you start cooking, read these tips
by Allison Milam in Recipes, April 17th, 2013
When it comes to stocking the cookie jar, chocolate chippers and frosted sugar cut-outs are go-to favorites, but just like those indulgent treats, peanut butter cookies are also timeless standbys that both kids and grownups enjoy. Soft and chewy, most peanut butter cookies require just minutes in the oven, so they’re ideal bites for last-minute entertaining or when you simply need to satisfy a sudden sweet-tooth craving. Check out Food Network’s top-five recipes for easy-to-make peanut butter cookies below to find a mix of classic and dressed-up desserts alike, then tell FN Dish: What’s your favorite kind of cookie?
5. Peanut Butter-Chocolate Chip-Bacon Cookies — Food Network Magazine takes peanut butter cookie dough to the next level by incorporating honey-roasted peanuts and a pinch of chipotle powder, plus crumbled crispy bacon and rendered bacon drippings to create the ultimate sweet and savory bites.
4. Paula’s Peanut Butter Cookies — For an extra-special touch of decadence, add a Hershey’s Kiss to each cookie just after they’re removed from the oven. Try to work quickly so the chocolates can gently mold to the center while they cookies are still hot.
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by Maria Russo in Recipes, April 15th, 2013
It seems that spring is finally gracing us with its presence. Good thing we didn’t hold our breath, eh? In celebration of the season, bolt to your nearest farmers’ market — or produce section — for some fresh, fresh, fresh produce.
Here’s the catch: rather than zapping these veggies with heat, reach for a trusty kitchen tool instead: the mandoline. With its thin-slicing capabilities, this gadget converts veggies into some sensational no-cook sides. But be sure to watch yourself — this tool is seriously sharp. (Don’t have a mandoline? A standard vegetable peeler will work just fine too.)
Summer Squash Carpaccio by Food Network Magazine is vibrant and vital as we progress into the warmer months. Here ribbons of yellow squash and zucchini are thin but perky as they marinate in a simple lemon vinaigrette with herbs and grated pecorino.
Get more no-cook recipes from friends and family
by FN Dish Editor in Community, Recipes, April 14th, 2013
In Italian, primavera means spring, and this classic warm-weather dish is surely a favorite this time of year on account of its celebration of all things light and fresh. It takes little more than vibrant seasonal vegetables to make a meal primavera style, but most traditional interpretations pair it with pasta. Check out a few of Food Network’s favorite twists on this simple supper with recipes from Food Network Magazine and the Pioneer Woman below, then tell FN Dish in the comments, what’s your favorite spring dish?
Food Network Magazine showcases a weeknight-friendly take on this must-try pick of Pasta Primavera (pictured above). Putting spring’s bounty of produce to work, this can-do dinner combines bell peppers, carrots and broccoli with tricolor fusilli noodles to create a bright plate ready to enjoy in only 25 quick minutes. The beauty of this recipe is that the vegetables can be cooked in the same boiling water as the noodles. Just add them during the final few minutes of cooking to avoid using an extra pan and ensure an easy cleanup. A buttery sauce of garlic and vegetable broth rounds out this family-friendly supper, best finished with a shower of parmesan cheese and fresh lemon juice.
Instead of ordering takeout, opt for this week’s Most Popular Pin of the Week, Food Network Magazine‘s Bacon and Broccoli Rice Bowl. This homemade version of an Asian-inspired favorite is flavored with soy sauce and sesame oil, then finished with a sunny-side-up egg.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Food Network Magazine‘s Bacon and Broccoli Rice Bowl