by Maria Russo in Recipes, March 2nd, 2012
by Lauren Miyashiro in Recipes, February 29th, 2012
Welcome to March. You’ve made it to the final few weeks of winter, but it’s these last dreary days that will likely leave you feeling antsy to get outside and craving sunshine, shorts and light, fresh foods. Rather than wishing away your cabin fever, celebrate it with rich, fill-you-up casseroles that bring the whole family together, because before you know, it will be too warm to even consider heavy, piping-hot meals. Below, our collection of decadent casseroles features baked pasta, hearty vegetable sides, a make-ahead breakfast strata and more comforting recipes to get you through these dog days of winter with ease.
Food Network Magazine has created the ultimate go-to guide to preparing your own Mix-and-Match Baked Pasta. To cook up the winning combination of your choice, just select your favorite noodle shape, pasta sauce, multiple meat or vegetable add-ins, subtle sauce flavorings and an array of creamy cheeses. The pasta dish featured above boasts Baked Farfalle With Escarole and Zucchini, tossed in a spiced fresh tomato sauce and mixed with fontina and Parmesan cheeses.
by Maria Russo in Recipes, February 27th, 2012
Home is where the heart is.
Cliché? You bet. But I say it regardless because I believe it‘s true.
I’m both a California girl and a New Yorker. But my home is not defined by the house that I grew up in or the little apartment I rent in New York City, it’s defined by the people who make me happy. My dad is one of these people. So for his birthday last weekend, I was ecstatic to journey back to the golden coast to celebrate with my family.
Although everyone loves my dad’s cooking, he was banned from the kitchen for the festivities. My mom took over as executive chef and put me on cake duty.
Birthday cake can be tricky. As a baker, you must sacrifice your own taste cravings to those of the honoree. In my limited experience, I’ve come to learn that red velvet is not everyone’s favorite (unfortunately), and boxed mixes are actually preferred by some people (I try not to take it personally). There are also rare cases in which the perfect celebratory dessert isn’t cake at all.
by Maria Russo in Events, Recipes, February 24th, 2012
Though it’s a timeless vegetarian combination, soup-and-salad lunches and dinners do not have to be basic, boring meals featuring predictable dishes. Food Network Magazine puts a twist on traditional favorites using vibrant, in-season ingredients, fragrant herbs and spices and bold textures to ensure its soup and salad recipes are anything but ordinary.
Filled with good-for-you vegetables, each hearty bowl of Food Network Magazine’s Slow-Cooker Sweet Potato and Lentil Soup (pictured above) is bursting with the warm flavor of curry powder, subtle notes of ginger and plenty of fresh sweet potatoes, carrots, celery and leeks. Before serving, squeeze fresh lemon juice on top of the soup to lighten it and add a bit of refreshing citrus.
by Marisa McClellan in Recipes, February 24th, 2012
Whether you tune in to the Academy Awards solely to catch the celebrities strut the red carpet or are hoping to see your favorite summer flick take home a statue, there’s something in the Academy Awards for everyone — fashion, Wolfgang Puck’s food and films. This Sunday, as the stars don their skinny sheath dresses and fancy suits, you have the luxury of watching the drama unfold from the comfort of your living room as you show off your best pair of sweatpants and enjoy movie-themed eats to mark the occasion. Complete with Hollywood cupcakes (pictured above), stadium-style snacks, traditional fried chicken, kid-friendly Chinese food and more, our menus of award-winning dishes and drinks correspond to a few of this year’s Oscar nominees, so that you can celebrate this glamorous event in style.
by Victoria Phillips in Food Network Magazine, Recipes, February 23rd, 2012
As I’ve gotten older, I’ve learned that unless you live on the same block or work in nearby offices, it becomes harder and harder to ensure that you’re seeing friends on a regular basis. Add babies to the mix (as many of my generation have been doing lately) and it becomes even more challenging.
To combat this, I help organize a monthly potluck for some of my favorite folks, to ensure that we see each other with some regularity. Each month, we gather around one of our dining tables with dishes in hand and spend a few hours eating, drinking and catching up.
Because I’ve known this collection of couples for nearly a decade, they’ve eaten all my standby recipes, sometimes many times over. I regularly feel like I have to step up my contributions to our community table to keep things from getting boring.
For this month’s gathering, I went in search of a recipe that would feature the oranges, lemons and grapefruit currently in season. What I found was Giada’s Citrus Crostada. It’s a shortbread tart crust, filled with slightly sweetened mascarpone and topped with a homemade citrus jam. It was a hit with my friends and is perfect for The Weekender.
Before you start cooking your jam, here are a few tips »
by Gaby Dalkin in Holidays, Recipes, February 20th, 2012
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create recipes that put a new spin on a pantry staple like mixed nuts or instant coffee.
Chocolate syrup isn’t just a sundae add-on: This month, Derek Flynn and Liz Tarpy put a new spin on this childhood favorite.
Recipe: Chocolate Waffles (pictured above)
Derek says: “I always have chocolate syrup in the fridge, so these waffles are an easy breakfast treat.”
by Maria Russo in Recipes, February 20th, 2012
Mardi Gras is the perfect excuse for a party, and not just any party — a New Orleans-themed party. I don’t know if you’ve been to New Orleans (NOLA for short), but let me tell you this: Those people know how to party. I was there last year for a quick week and even this California girl had a hard time keeping up with the nightlife. That aside, you can’t forget the amazing Cajun and Creole food on every corner and the unforgettable cocktail scene with live music that pours into the streets at night. If you can’t head down south for Mardi Gras this year, re-create a NOLA-inspired appetizer for Fat Tuesday.
And who better to take inspiration from than the king of NOLA himself, Emeril.
This Mardi Gras Jambalaya from Emeril is one of my all-time favorites. I’ll make this for a big dinner party any day, but I wanted to turn it into an appetizer so it would be easy to eat — people can grab a bite and run back to the dance floor.
Get Gaby’s Creole Shrimp Skewer recipe »
by Maria Russo in Holidays, Recipes, February 17th, 2012
A guaranteed family favorite, pasta is an easy, economical meal that feeds a crowd. Tonight, instead of resorting to traditional spaghetti with simple tomato sauce, try experimenting with oddly shaped noodles, such as orecchiette, and new, creative sauce ingredients, like panko and broccoli rabe, that will add exciting, flavorful flair to your pasta bowl. Find a few of our favorite dressed-up pasta recipes below, each meatless and ready to eat in less than 40 minutes.
Celebrate in-season cauliflower by cooking up Food Network Magazine’s veggie-packed Cauliflower-Onion Linguine (pictured above), made with sweet fried onions, creamy Parmesan cheese and a sprinkling of red pepper flakes for a touch of heat. Crunchy pine nuts and crispy panko breadcrumbs add texture to this hearty bowl.
More dressed-up pasta recipes
by Marisa McClellan in Recipes, February 17th, 2012
If you’re lucky enough to have a day off of work or school on Monday, you can thank the first president of the United States, George Washington, as his birthday is celebrated each year on the third Monday of February. Celebrate this government holiday by cooking up our menu of presidential eats. We’re featuring a fish dish to commemorate Washington’s love of seafood, traditional Chicago- and Hawaiian-style favorites to honor President Obama’s roots and an authentic Indian dish to celebrate Washington, D.C.’s diverse food scene. Tell us: What will you be making on Presidents’ Day?
A true fish fan, Washington would have likely reveled in Food Network Magazine’s Tilapia With Green Beans (pictured above), a protein-packed plate that is bursting with fresh flavor. This flaky whitefish is quickly sautéed in a decadent butter-lemon sauce and served with tender green beans and softened cherry tomatoes.
I spent the first 25 years of my life entirely afraid of yeast. I wasn’t fearful of bread, mind you. It was scared of yeast as an ingredient. I heard it was very easy to kill and I lived in terror that if I took even the smallest misstep with a recipe, I’d ruin the whole thing and wind up with a bowl of flaccid pancake batter in place of a batch of bread dough.
And so I stayed away. I learned to make quick breads, scones and biscuits, and kept my distance from yeast. That is, until the no-knead bread craze swept the scene about six years ago. It was such a novel and approachable concept that I tried it. I ended up with a beautiful loaf of bread and was entirely infatuated with the process. It opened me up to yeast and we’ve been friends ever since.
These days, I bake some form of bread at least once every other week and have become so smitten that I even have a sourdough starter that I carefully tend to. Still, yeast is my first bread baking love and there’s nothing like it for a reliably light loaf for sandwiches and toast.
The most recent yeasty recipe I took for a spin was the Focaccia recipe from Anne Burrell. It’s a blessedly simple version, with just six ingredients (and that includes the water). For those of you who still harbor a bit of yeast anxiety, it’s just the thing to help you over that hump. And on a Sunday afternoon, there’s nothing nicer than having a bit of warm, tender bread to dip into a bowl of soup. Just the thing for The Weekender.
Before you start kneading, here are a few things you should know.