by Maria Russo in Recipes, September 27th, 2014
by Virginia Willis in Recipes, Restaurants, September 26th, 2014
Just days ago Oktoberfest, the annual celebration of all things Bavarian, kicked off in Germany, but on this morning’s all-new episode of The Kitchen, the co-hosts brought the party stateside with a menu of authentic eats and drinks. At Oktoberfest, beer may be the drink of choice for the crowds of revelers enjoying the events, but there’s more to do with beer than simply say “Cheers!” From savory stews to sweet cakes, beer shines in a mix of classic and creative recipes, thanks to its range of bold flavors. Read on below for tips on putting the bottles of beer in your refrigerator to work in easy chicken dinners, fish-and-chip plates, moist chocolate cake and more must-try favorites.
When it comes to braising, it’s the ingredients in the liquid that flavor whatever you’re cooking, so when Rachael Ray adds a bottle of lager to the broth in her Beer-Braised Chicken Thighs (pictured above) recipe, she ensures that the meat turns out full of flavor every time. She simmers the moist chicken thighs in the garlic-laced broth alongside sausage and peppers for a bold meal. Want to use pork instead of chicken? Try Food Network Magazine’s Beer-Braised Country-Style Pork Ribs, gently cooked in a mixture of sauteed onions, amber ale and fresh herbs.
by Maria Russo in Recipes, September 25th, 2014
It’s a rite of passage to go to one of America’s great steakhouses. Dark knotty, wide wood; warm, well-polished brass; and banquettes upholstered in worn, creased leather set the stage. When partnered with excellent food and excellent service, it’s an all-American experience. Our attraction to the scent of meat cooking on fire is basic; the wafting smoke seems to awaken some sort of primordial urge buried deep in the recesses of our carnivorous brains. There’s not much heartier and more satisfying in terms of comfort food than a meaty, perfectly charred steak topped with mushrooms and served with a baked potato and creamed spinach. This is how the West was won — or at least west Wall Street.
Life occasionally calls for a thick, juicy steak. Those special times might be celebrating something such as a big promotion, a graduation or an anniversary. The celebrations often come with a big price tag, too. Down-home comfort steakhouse-style is a real cause for celebration, because you can do it in the comfort of your own home. No rude waiters, no dings in the car due to the careless teenager in valet and no eye-popping bill that costs as much as a house payment.
by Allison Milam in Recipes, September 25th, 2014
When the weather turns chilly, few things are more welcome than the chance to cozy up to a warm bowl of comfort food, and with football season in high gear, let your dish do double duty by making a tailgate-ready chili. From hearty beef-based bowls to recipes packed with chicken, turkey and beans, there’s no shortage of chili varieties, and when it comes to vegetable additions, nearly anything you have on hand in the refrigerator would likely be a fine addition to the pot. Check out Food Network’s top-five chili recipes below to find warming recipes from The Pioneer Woman, Bobby Flay, Ina Garten and more Food Network chefs.
5. Simple, Perfect Chili — “It’s a total cinch to make,” The Pioneer Woman says of her big-batch chili. It’s made with a duo of beans and features a pinch of cayenne pepper for subtle heat.
4. 30-Minute Turkey Chili — Swap in turkey for classic beef when making this fuss-free recipe, and set out a toppings bar of fresh cilantro, cool sour cream and grated cheese so everyone can top their own bowls.
by Caitlyn Callegari in Recipes, Shows, September 24th, 2014
Now that we’re in the thick of September, it’s all about apples. Before our apple appreciation is reduced to desk snacks and dates with a jar of peanut butter, Food Network’s best apple crisps and crumbles start this seasonal celebration with a bang. Smother cinnamon-sugar baked apples in oat-packed streusel or a buttery biscuit topping for the ultimate salute to fall. (Serving your dish with a scoop of ice cream doesn’t hurt either.)
- Granny Smith apples are on the tart side and pears all delightfully sweet, so combining them for Apple and Pear Crisp (pictured above) strikes the perfect balance. For a brighter take on crisp, Ina Garten sprinkles in lemon and orange zests.
by Sara Levine in Recipes, September 24th, 2014
Chestnuts may typically give off a distinct holiday-season vibe, but the Food Network Kitchen chefs are changing that, looking to welcome in fall with an innovative twist. This week’s Chopped Dinner Challenge, Chestnut Ravioli with Browned Butter and Thyme, replaces a beloved fall favorite, butternut squash, with a winter-esque basket ingredient, canned chestnuts. To evoke an uncanny butternut squash texture out of those chestnuts, first drain them, reserving the liquid from the can, and finely grind them. Next, add ricotta, Parmesan, the reserved liquid and an egg, and then blend for an enticing ravioli filling.
Start by heating the drained chestnuts in the microwave with water for about 3 minutes or until they’re soft. Once that’s done, add a tablespoon of the reserved liquid and finely grind the chestnuts. Then, add the Parmesan, the ricotta, and a large pinch of salt and pepper, and blend it all together. Once smooth, taste and season as needed. After, add an egg and mix until the ingredients have meshed. Put it in a mixing bowl and reserve.
by Allison Milam in Recipes, September 23rd, 2014
Is your cold-cuts-on-wheat sandwich routine growing tiresome? We hear you. Whenever we need a dose of creativity to liven up our bread-based meals, we turn to Food Network’s resident Sandwich King, Jeff Mauro. Here are a few favorite Sandwich King creations — some more over the top than others, but all guaranteed to never bore your taste buds.
Mac and Cheese Grilled Cheese with Bacon Two Ways
In the ultra-decadent category, Jeff’s grilled cheese sandwich is unlike any you’ve ever had. A helping of creamy mac and cheese makes up the super-cheesy filling, and crispy bacon adds crunch. Read more
by Caitlyn Callegari in Recipes, September 22nd, 2014
If there’s any recipe to have in your back pocket at all times, it’s a good pasta sauce. When you’re armed with just a few simple (and likely on-hand) ingredients, jarred sauce can be a thing of the past, and no-sweat meals can be a nightly affair. Once you have these basic sauces down, a number of pasta dinners are just a rolling boil away.
Before you twist the lid off your next jar of tomato sauce, consider making a batch yourself. While there are many ways to make a classic red sauce, Ina Garten’s five-star Marinara Sauce is about more than tomatoes. She deepens the flavor with red wine and garlic, and she creates a chunky texture with chopped onions and crushed tomatoes. It jives perfectly with any pasta shape, as a part of a baked pasta dish like lasagna or even as pizza sauce.
by Maria Russo in Recipes, September 20th, 2014
What better way to celebrate Meatless Monday than with a classic, cozy favorite? This Rachael Ray dish is here just in time for autumn, a warm and creamy meal to soothe the outside chill. Despite its savory, mouthwatering nature, this Macaroni and Cheddar Cheese (pictured above) recipe is actually quite easy. It’s an ideal meal to prepare when you’re in a time crunch, taking only 30 minutes to both prepare and cook.
The draw of this meal, other than its rapidity, is that it uses few, readily available ingredients. One of them, of course, is cheese. Rachael’s cheese of choice is pungent white cheddar. Other ingredients include butter, flour, olive oil, nutmeg, cayenne pepper and elbow macaroni. In fact, this meal may not even require a trip to the store! For this dish, the sauce comes first as you let the butter and oil melt together, subsequently adding in flour and then whisking in milk. Once the mixture thickens, cheddar is added a handful at a time. To spice up the sauce, you can season it with the cayenne, nutmeg and a bit of salt. Once the sauce is complete, you can mix in the cooked pasta, coating it with the cheese sauce. From there it’s simple: Put it in a baking dish, add more cheese, and bake until the cheese topping has browned.
by Virginia Willis in Recipes, September 19th, 2014
The first day of autumn is just days away, and whether you’re preparing to host weekend tailgates or you want to throw a fancy fall soiree, get set for the season by filling up your recipe repertoire with go-to dishes that are both impressive for guests and easy to prepare. When you’re shopping the farmers market or walking the aisles at the grocery store, check out the fresh, in-season produce, like squash, potatoes, greens and pears, and design your menu based upon whatever looks best that day. Check out the party-ready recipes below to find sweet and savory inspiration for your fall cooking, then head over to The Kitchen headquarters to see how the co-hosts kicked off the season on this morning’s all-new episode.
If you think slow cookers are for only meaty chilis and soups, think again, because Food Network Magazine introduced a Pear-Pecan Upside-Down Cake (pictured above) that comes together with the help of the machine. After setting up the pears at the bottom of the slow cooker and topping them with a cinnamon-laced cornmeal batter, your hands-on work is just about finished, and all you have to do is let the cake cook for a few hours. Invert the cake so the pear slices are on top and serve with cool, fluffy whipped cream for a simple-yet-stunning presentation.
Scalloped Potatoes. Potatoes au Gratin. Potato Cheese Casserole. Potato Cheese Bake. Many names describe this mouthwatering, golden-brown, bubbly dish of down-home comfort.
I have a friend who is a personal chef in Atlanta. She told me that she once described a possible menu dish to her customer as a casserole and her customer responded with a slightly disdainful, haughty voice, “Oh, no, our family doesn’t eat casseroles.” Duly noted, my wise friend observed. A few weeks later she thought she’d try again. She described pretty much the same dish, but this time as a gratin. The same customer replied in that same disdainful voice, “No, that’s too far too fancy, our family doesn’t eat gratins.” My friend knew her stumbling block was the language, the description, the perception, because she knew she meant the same recipe. So, going up to bat for a third time, a few weeks later still, she described the dish as a “bake.” It worked. “Oh, yes,” the customer happily replied, “that sounds lovely.”