by Foodlets in In Season, Recipes, April 5th, 2017
by Emily Lee in Recipes, March 30th, 2017
Spring is here! (And, bonus, it’s almost starting to actually feel like it outside.) With tons of fresh produce finally appearing on the scene — asparagus, peas, rhubarb and more fresh picks — there’s a lot of flavorful, colorful eats up for grabs at the market these days. Don’t let the season pass without taking full advantage of what’s available. The tried-and-true recipes below are the best way to enjoy the flavors of the season without getting fussy or overly complicated — just fresh food that will leave you wanting more.
Marmalade-Glazed Carrots with Candied Pecans (pictured above)
Not only do these rainbow carrots deliver a pop of color on the plate, but they’re dressed with a sweet orange glaze and finished with crunchy nuts, which guarantees bold taste and texture.
by Lauren Piro in Entertaining, Recipes, View All Posts, March 29th, 2017
After a long produce slump, vibrant spring vegetables are finally back at the marketplace. The one seasonal gem we’re most-eager to cook with? It’s not trendy and elusive ramps — and it’s not pop culture’s darling avocados either. Yes, that’s right: We are giving peas a chance. (You knew that was coming.)
But seriously, guys. Tender and earthy with a subtle hint of sweetness (especially when softened in butter), this versatile veg is one of our favorites for a reason: It makes an A+ companion to any and all varieties of pasta. And in most cases, if you can’t get your hands on fresh peas, using frozen is perfectly fine.
From long and luxurious fettuccine to petite and plump orzo, here are a few of our favorite pasta-and-pea pairings to try out this spring.
Pasta, Pesto and Peas (pictured at top)
Ina Garten fortifies humble basil pesto with the addition of spring peas and a little bit of spinach, too, when creating this beautiful yet simple pasta dinner.
by Foodlets in Recipes, March 28th, 2017
Even if your team got knocked out in round two or your bracket is totally busted (isn’t everyone’s this year?), tuning in for the last of college basketball’s March Madness typically rewards with suspenseful, fun games to watch with a group. Plus, a last-minute party is a great excuse to bust out those hearty, cheesy recipes one last time before the warm weather truly hits across the country. These dishes are satisfying to munch on and easy to eat when you’re squished on the couch with your friends.
Game Day Chili (above)
A big pot of chili is a no-brainer for a crowd. Serve Sunny Anderson’s turkey-and-chorizo-filled recipe in mugs so guests can pile on toppings and enjoy dinner wherever they can find a spot.
by Rachel Trujillo in Food Network Chef, In Season, Recipes, March 27th, 2017
There’s something so satisfying about serving a warm casserole for dinner, especially when it covers all the bases by combining a protein, grain and vegetable. But there’s more to love about the casseroles we’re talking about today: You can almost always prep them ahead of time or double them up as you go. Make one for now, and save the other in the freezer for later or for a friend.
Chicken, Sausage, Pepper and Onion Pasta Fake-Bake (pictured above)
Not every casserole requires hours of time in the oven. Rachael Ray saves time by cooking the pasta, sausage and veggies separately, then popping the whole casserole under the broiler for a few minutes at the end.
by Foodlets in In Season, Recipes, March 25th, 2017
While Italian comfort food seems to fit the winter bill, Giada De Laurentiis proves that there are some fresher takes that are prefect for our transition into spring. By incorporating seasonal produce like artichokes, asparagus and strawberries — and balancing them out with hearty ingredients like ciabatta bread, mascarpone and bowtie pasta — she bridges the winter-spring gap seamlessly.
Pancetta-Wrapped Pork Roast
In place of the usual ham, try introducing a pork roast to your Easter dinner menu this year. This one is blanketed with crispy pancetta, which means it’s certainly not lacking for flavor.
by Colleen Park in Recipes, March 24th, 2017
Something new has happened in our house this year. We’ve become a two-bundle family — in terms of asparagus, this is. One dainty parcel of asparagus, wrapped in a single rubber band, won’t cut it anymore. That’s because every time I cook a pound of asparagus, my husband and our four small rascals hoover that stuff up so fast I hardly have time to snag a spear myself.! So we’ve graduated. And it’s for the best. Now if I could just decide on which of these dishes to start with.
Ina Garten’s Roasted Asparagus (pictured above)
If you’ve never cooked asparagus before, and certainly if this is your children’s first taste of it, you must start with this classic recipe. Only the Barefoot Contessa could use so few ingredients to generate a fan-favorite dish with more than 300 user reviews.
by Emily Lee in Recipes, March 22nd, 2017
On weeknights, we just want to get dinner done, the sooner the better. On the weekend though, we’re ready for a challenge – like planning a multi-course meal with dishes our guests will remember for weeks to come. Here are five recipes to help you show your cooking prowess and plan a dinner party menu to dazzle friends and family.
Pea Pesto Crostini
Keep things easy for the appetizer round with a light and bright starter. The 12-minute recipe features a simple pesto with peas, garlic, Parmesan and olive oil.
by T.K. Brady in Recipes, View All Posts, March 22nd, 2017
Look around — pink is everywhere right now, and once you notice it, you won’t be able to stop. A quick stroll down a busy street can quickly turn into a parade of delicate pastel shades and even more arresting tones of bubblegum. New York Magazine’s fascinating dive into the color proves it’s true: Pink is in our clothes, our restaurants, our homes and our pop culture. But it’s not just any old pink; it’s millennial pink, a light, soft shade that includes variations on salmon, cotton candy, flamingo, Champagne and more. It’s so prevalent today that it’s named for the generation that’s obsessed with Instagramming it.
With countless storefront displays, websites and products awash in the playful hue, nobody is immune to the craze. Of course, we wanted to get in on the fun, too! Here’s how we imagine millennial pink can take over your kitchens — in both recipes from Food Network and decor ideas from our friends at HGTV.
Birthday Cake with Hot-Pink Butter Icing (pictured at top)
Ina Garten recommends using 14 drops of pink food coloring — no more, no less — to achieve the perfect shade of rose petal when preparing her indulgent pink buttercream.
by Rachel Trujillo in In Season, Recipes, March 21st, 2017
This week marks the race to the Elite Eight for 16 college basketball teams. After some upsets in the first two rounds, you won’t find a single perfect bracket, according to NCAA.com. So now that your perfect record is no more, it’s time to focus on the important things — like what you’ll be snacking on for the rest of the tournament. We found 10 basketball-shaped snacks to roll out at your next watch party.
Buffalo Chicken Cheese Balls (above)
It wouldn’t be a watch party without a buffalo-chicken dish. If your favorite buffalo chicken tenders married your cheese plate, these deep-fried chicken and cheese balls are what you’d get. They’re crispy on the outside and hot and cheesy on the inside. Dipped in a tangy blue cheese sauce, you’ll have to go back for seconds and thirds.
Beautiful cherry blossoms are not the only thing coming into full bloom this spring — plenty of vegetables are entering their prime season as well. And while snacking on vegetables in their au naturale state is always delicious, these recipes take them to a whole new level. So the next time you are in the produce section at the grocery store, grab some rhubarb, asparagus, carrots or peas, and try one of these 11 spring recipes.
Pasta Primavera (pictured above)
Primavera means “spring” in Italian, and there’s no shortage of seasonal flavors going on here, thanks to the addition of snap peas, carrots and bell pepper.