by Maria Russo in Recipes, February 19th, 2014
by Maria Russo in Recipes, February 17th, 2014
A tried-and-true classic that you’ve likely been enjoying for decades, beef stroganoff is a comfort food favorite that’s rich, creamy and satisfying. The secret to a successful stroganoff is letting the dish develop as much flavor as possible, which is why most recipes suggest cooking it on a low temperature for a long time. After a while, the mushroom sauce will develop full, robust flavors and the meat will break down and become deliciously tender. And because stroganoff is most often served alongside noodles, it’s a go-to dish if you’re looking to stretch your beef purchase. Check out Food Network’s top-five beef stroganoff recipes below to find traditional and contemporary takes on this timeless dish that’s ideal for a hearty Sunday supper.
5. Skillet Hamburger Stroganoff — Try swapping lean ground beef in place of traditional sirloin or chuck roast, and opt for low-fat sour cream and enriched pasta to offer a lighter take on traditional stroganoff without sacrificing the taste or texture of the classic meal.
4. 5 Ingredient Beef Stroganoff — The beef in this recipe is sliced thinly, so the dish takes only 30 quick minutes to prepare from start to finish. Just sear it first, then simmer the sirloin in a meaty combination of onions and beef stock, and finish with sour cream for richness.
by Sara Levine in Recipes, View All Posts, February 16th, 2014
Remember the overly sweet Waldorf salad your aunt would bring to the annual potluck picnic when you were young — the salad so drenched with creamy dressing that all of the other ingredients couldn’t be tasted? This Waldorf salad isn’t like that. Giada’s new-age version, her Updated Waldorf Salad with Apple Vinaigrette (pictured above) from Food Network Magazine, is everything your aunt’s isn’t, with a fresh mix of colors and textures, plus a made-over topping that only enhances the best flavors of this tried-and-true dish.
While the old-fashioned recipe largely features fruit and nuts, Giada’s salad goes several steps further by incorporating grains and lettuce. She starts by making whole-wheat pearl couscous, then adds to it crunchy fennel, as well as the requisite green grapes, apples and toasted walnuts so it doesn’t lose that traditional taste. These ingredients become married with a simple dressing of apple cider vinegar and honey. For an additional spin on the classic, Giada serves her Waldorf salad in individual lettuce cups — the leaves of bright-purple radicchio — to offer added crispness. Perhaps best of all, because Giada’s salad takes only 25 minutes to prepare and doesn’t need to chill in the refrigerator before serving, it’s a go-to last-minute recipe for when you’re tight on time.
by Maria Russo in Recipes, February 15th, 2014
Mac and cheese is a comfort food all-star, beloved by kids and adults alike. The chefs in Food Network Kitchen created a classic, crowd-pleasing stovetop recipe that hits the spot, but they didn’t stop there. They took that basic recipe and baked it up with add-ins like veggies and meats for more complete, satisfying meals. Read more
by Virginia Willis in Recipes, View All Posts, February 14th, 2014
You heard it straight from the co-hosts on this morning’s all-new episode of The Kitchen: Frozen foods can make mealtimes simpler, quicker and heartier. With the help of some ready-to-go ingredients in the freezer, Jeff prepared his Freezer Fry-Up with Sunny-Side-Up Eggs, a family-friendly meal made with frozen pork, sweet potatoes and corn. But being able to rely on a stocked freezer full of your family’s ready-to-go staples requires a bit of planning, and it’s important to know which foods freeze best and how to properly freeze them in order to ensure the best results. After all, no one wants to open the door to find freezer-burned ingredients. Check out a few of Food Network’s top tips for preparing meat, vegetables and fruits for freezing, then get freezer-friendly recipes for any meal of the day.
Storage Solutions: Picking the correct bag or bin for what it is you’re freezing will help protect the food inside. It’s important to try to limit the air around the food, so opt for re-sealable plastic bags, especially when freezing fruits and vegetables, or small containers if freezing liquids.
by Sara Levine in Holidays, Recipes, February 13th, 2014
There was a diner that we would occasionally visit when I was a little girl. It was otherworldly. The fluorescent lights were bright and the restaurant was loud with the clanking of pots and pans, music on the jukebox and the chatter of the customers. I remember the waitresses with bouffants bustling about in their pink uniforms, the red, shiny vinyl booths and Formica tabletops, and the weathered men with worn baseball caps hunched over their coffee cups at the counter. What I remember the most, however, was the gleaming pie display case. It was vividly illuminated from the inside and the desserts were featured on constantly rotating, pristine white shelves, giving a 360 degree view of the tantalizing contents. This polished stainless-steel refrigerator was an absolute shrine to pie. It was truly memorable. Read more
by Guest Blogger in Recipes, View All Posts, February 13th, 2014
A perfect rich-yet-airy chocolate souffle is the ultimate wow-factor Valentine’s Day dessert. But souffles can be intimidating, both for expert bakers and novice cooks. So we asked Pastry Chef Robert Parks, lead instructor of the Oregon Culinary Institute in Portland, for his no-fail, no-fall recipe, plus five top tips for souffle success.
1. Make a “cream-based” souffle: This is the key to Chef Parks’ no-fail recipe. Cream-based souffles include starch, which makes the souffle more stable and less sensitive to movement.
2. Use the right type of ramekin: deep and straight-sided.
3. Don’t overwhip or underwhip the meringue: It should be stiff but not crumbly or dry.
by Joseph Erdos in Recipes, Shows, February 12th, 2014
By Allison Robicelli
I was nostalgic for the “great American mom-and-pop-shop pursuit-of-happiness” business model even before I met my husband, Matt Robicelli, a chef. Before we fell in love we knew we’d open a business together. For six years now Robicelli’s Bakery in Brooklyn has turned out millions of brownies, cookies, whoopie pies and what many people flatteringly call the city’s best cupcakes. It’s spawned a cookbook and some notoriety. And yet we are still married, with our ninth Valentine’s Day upon us. Being married to your spouse isn’t all cupid and cupcakes, though. Here are a few lessons I’ve learned so far: Read more
by Jackie Alpers in Recipes, February 12th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient beef tip cap. The goal of this challenge was to cook something other than the typical roast, so the idea became an Asian-inspired soup. Traditionally hot pots of simmering broth are set at the center of a table, with each person dipping raw ingredients, like thinly sliced meats and fresh vegetables, into it for quick cooking. It’s the type of comfort food that’s meant to bring family and friends together over a shared meal. This Top Sirloin Hot Pot recipe is an easy at-home version that your family will love. It takes a total of 25 minutes to make, which is just what you want when you need fast comfort from the cold outside.
by Maria Russo in Recipes, February 12th, 2014
Love and chocolate. That’s what Valentine’s Day is all about. Go beyond the boring box of store-bought chocolates and wow your valentine with spicy homemade truffles decorated with sprinkles, candies, sparkling edible glitter and glimmering edible jewels.
My go-to recipe for Spicy Brazilian Chocolate Truffles is extremely easy. The secret is constantly stirring the chocolate over low heat until it becomes very thick. Make a batch for your sweetie and check out step-by-step instructions below for decorating each of the truffles in my assortment.
Warm, comforting and hearty, casseroles may be the ultimate family-friendly meal. After all, when it comes to preparing nightly meals at home, many look to easy-to-make all-in-one dishes, and casseroles fit the bill every time. They’re a cinch to pull off in a hurry, and most recipes yield extra servings that guarantee you leftovers for lunch or dinner tomorrow. Check out Food Network’s top-five casseroles below to find the most-satisfying comfort foods from The Pioneer Woman, Rachael, Giada and more Food Network chefs.
5. Chicken Spaghetti — For added taste and texture, Ree uses both white and dark shredded chicken, plus cream of mushroom soup and cheddar cheese, which promise decadent results. Click the play button on the video after the jump to watch Ree make it.
4. Sunny’s Tuna Noodle Casserole — The secret to Sunny’s timeless recipe is the mushroom-herb sauce she makes to coat the tuna, peas and pasta. It’s laced with Worcestershire and horseradish for subtle bite, and the thick texture is deliciously creamy and rich.