by Maria Russo in Recipes, April 8th, 2013
by Maria Russo in Family, Recipes, April 6th, 2013
Endlessly versatile and suitable to kids’ and grownups’ tastes alike, pizzas are ideal meals for vegetarian eaters, as they can be made the same way with or without meat, and a lack of protein won’t sacrifice flavor or substance. If your weeknight routine has you ordering delivery pies on account of their ease and timesaving beauty, try embracing a fresher alternative that’s every bit as simple and quick to prepare: homemade pizza.
The secret to effortlessly making pizza at home is relying on prepared dough. Although you can make from scratch and then freeze Food Network Magazine‘s Basic Pizza Dough if you have the time, picking up already made dough from the supermarket or local delivery spot is just fine, especially if you crave the signature crust from your neighborhood pizzeria. Keeping ready-to-go dough in the freezer for fuss-free meals will save valuable time in the kitchen on hectic nights.
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by Jennifer Perillo in Family, Recipes, April 5th, 2013
On hectic weeknights when it seems like there’s just no time to cook, few things are more welcome than ready-to-go meals that require little-to-no prep time. Occasionally that may mean takeout or delivery dinners, but it certainly doesn’t need to, especially when you have a fully stocked freezer on which to rely. Whether you find yourself with extra food after a party or a lazy weekend of making big-batch soups or casseroles, commit to building up your freezer supply by saving the leftovers for those nights when you can’t get to the grocery store or be bothered to make supper from scratch.
The secret to increasing your freezer supply is knowing how to freeze food safely and properly for best-tasting results later. No matter what it is you want to freeze, be sure to let it come to room temperature after it’s cooked and before you add it to the frigid-cold freezer; doing so will help avoid spoiled food and the overwarming of anything surrounding it.
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by Maria Russo in Recipes, April 4th, 2013
I love perfectly cooked hard-boiled eggs. They need nothing more than a sprinkle of salt and make for a quick, protein-filled breakfast or snack. I’m guessing right about now we’re all trying to decide how to use up those eggs leftover from Easter celebrations, too — let’s face it, you’ve probably got at least a dozen in the fridge!
When life gives you too many hard-boiled eggs, it’s time to crack open some recipes for using them all up. Today I’m sharing one from my new cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen. It’s my take on the perfect tuna salad, and it has an extra tasty twist — a few sprigs of fresh mint. The mint brightens all the flavors and offers a refreshing burst with every bite that reminds me of a Vietnamese banh mi, which is where the inspiration to tuck a few leaves into my sandwich came from in the first place.
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by Allison Milam in Family, Recipes, April 3rd, 2013
Given that most produce is available in grocery stores year round, it’s easy to forget that fruits and vegetables indeed have seasons in which they’re at their peak of freshness, when they’re the most colorful and flavorful — and not to mention the most economical. For asparagus, that time to shine is early-to-middle springtime, which means that the bundles at farmers’ markets and supermarkets right now are some of the best you’ll find all year. Celebrate the season’s bounty by putting asparagus to work in quick, family-friendly recipes like vegetable side dishes, healthful salads and quick pastas. We’ve rounded up Food Network’s top-five asparagus dishes — a mix of traditional and creative takes on this simple-to-make vegetable — ideal for casual weeknight suppers and dressed-up dinners alike. Check out our favorite picks below, then browse Food Network’s entire collection of asparagus recipes to find more fresh inspiration.
5. Corn and Asparagus Salad — In just 20 quick minutes, Paula dresses tender asparagus and vibrant corn with a sweet and tangy vinaigrette for a light side dish that complements any hearty entree.
4. Quinoa Salad With Asparagus, Goat Cheese and Black Olives — Think of quinoa as a blank canvas through which you can showcase favorite ingredients and textures, like Bobby does in his five-star recipe by adding to it trimmed asparagus, fresh thyme and creamy goat cheese.
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by FN Dish Editor in Recipes, April 2nd, 2013
Think about it — your oven has done a lot for you this season. It’s seen pies and casseroles, pot roasts and big birds. It’s gotten you through holidays and frosty nights. Let’s not even mention all the cookies and cakes. But soon enough, you’ll be trading your boots for shorts and your oven for the grill. It’s just how the cycle goes.
This week, as you get your hands on some of that fresh spring produce, keep that faithful oven of yours in mind. It roasts veggie after veggie to sheer perfection, making certain your sides are simply sensational.
When asparagus meets the oven, it doesn’t need much else. Food Network Magazine’s pristine Roasted Asparagus calls upon nothing more than toasted pine nuts and lemon to accentuate its earthy flavors. Ina Garten’s Parmesan Roasted Asparagus, on the other hand, is luxurious and the perfect mate to a sumptuous steak.
Though Roasted Carrots may scream fall, this recipe by Food Network Magazine uses lemon, red onion, cilantro and spices to inject a seasonal flair. Add a dose of green for Roasted Carrots and Peas, ensuring that the vibrancy of the season shines through. Here’s a good tip: It’s a good idea to parboil hard veggies like carrots so the finished product comes down without a crunch.
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by Maria Russo in Recipes, April 1st, 2013
Want to know what Food Network fans were cooking in March? From Irish classics to kale and chicken, the ultimate buttercream frosting to an indulgent breakfast dish, here are the top 10 recipes of March:
10. Quick Vanilla Buttercream Frosting
9. Giada’s Chicken Piccata
8. Melissa’s Crispy Kale “Chips”
7. Alton’s Shepherd’s Pie
6. Bobby’s Sauteed Kale
Get the top five recipes
by Joseph Erdos in Recipes, April 1st, 2013
Although many shy away from tofu on account of its potentially bland taste and at once soft but firm texture, this soybean-based product is a staple in vegetarian cooking and offers meaty substance in ways that vegetables cannot. It indeed has a somewhat plain flavor on its own, but since it’s rarely eaten like that — without having been transformed by sauces or spices — it deserves a chance to shine in meals for non-meat-eaters and carnivores alike. Just like the everyday chicken breast, tofu too is a blank culinary canvas that can easily adopt the bold, full flavors that come from marinating, grilling and sauteing with any number of your favorite ingredients, including barbecue and soy sauces, garlic and curry. By cooking tofu with tastes you already know and enjoy, you can be sure that you’ll appreciate its taste and place in the dish as well.
In its top-rated recipe for Tofu Parmesan Subs (pictured above), Food Network Magazine swapped in slices of tofu for traditional eggplant or chicken, coating each piece in a cheesy breadcrumb crust and sauteing it until deliciously crispy and golden brown. Layer the tofu between a garlic-tomato sauce and creamy mozzarella cheese on Italian bread and finish each sandwich with baby spinach for a satisfying meal that’s ready to eat in only 35 minutes.
by Jill Novatt in Family, Recipes, March 28th, 2013
So it’s the day after Easter and you look in your fridge to see half a baked ham and a bunch of hard-boiled eggs (maybe even colored ones) and you think: What am I going to do with all these holiday leftovers? Luckily Food Network has some great ideas for using them up, helping you take the rut out of leftover food.
But these aren’t your average hash and deviled egg recipes. Here you’ll find a hearty lentil soup with ham (pictured above), jambalaya with ham and eggs, salmon salad with crumbled hard-boiled eggs and even Scotch eggs. If you don’t know what that last one is, you’ll have to read on to find out.
Get all 10 leftover Easter ham and egg recipes
by Allison Milam in Recipes, March 27th, 2013
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 in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
Cookie cakes are a great way to celebrate without having to spend hours making a cake and icing. They are easy, fun and delicious. All you need is store-bought cookie dough and a few ingredients.
First, start with the classic version: Using the entire package of store-bought cookie dough, press it into a roughly 10 to 12 inch-diameter circle on a parchment-lined sheet pan. Bake according to package directions. It may take slightly longer than package time, depending on your oven.
Get four new ideas to add new life to the classic:
You’ve heard it all before: Spring is a time for change. It’s a time when we kick off our puffy down coats and swing our windows wide open. It’s also a time when our diets change for the better. But before getting carried away with all the green-as-can-be produce you can get your hands on, use this first stage of the season for some serious spring cleaning, with a special emphasis on that pantry of yours.
This week, Food Network’s combining forgotten pantry items with the freshness of spring produce. Together, these two elements create bright and budget-friendly side dishes.
Those cardboard boxes of pasta sure stock up in the shadowy depths of your pantry. Get that stuff boiled by making one of these spring-forward pasta dishes. Serve Food Network Magazine’s Spaghetti With Snap Peas and Prosciutto alongside a nice chicken breast. Or try Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes by Food Network Magazine as a cold side for a spring picnic.