While some vegetarian lasagnas consist of little more than pasta with everyday tomato sauce and mozzarella cheese, there are indeed ways to dress up the family-friendly casserole to take advantage of bold flavors and seasonal ingredients. Instead of traditional marinara sauce, for example, experiment with no-cook pesto or a creamy cheese sauce, and incorporate fresh produce like good-for-you cauliflower, earthy mushrooms or bell peppers for added taste and texture. Food Network Magazine follows suit in its top-rated recipe for Roasted Butternut Squash Lasagna (pictured above), a hearty pasta bake made with in-season squash and comforting bechamel sauce.
The trick to making this lasagna lies in its assembly. After roasting butternut squash with onions until it’s sweet and tender, begin building the layers of ingredients: first, a sage-laced cream sauce, then noodles, more sauce, a trio of Italian cheeses and finally the prepared veggies. This pattern will continue until the casserole dish is nearly overflowing with fall-fresh flavors and rich cheesiness, at which point you can bake the lasagna until it’s warm, bubbly and browned on top. Once the lasagna is cooked, it’s best to let it rest for about 15 minutes before serving; this will help the sauce thicken and ensures that the pasta keeps its shape instead of oozing out when sliced.
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When you’re perusing FoodNetwork.com‘s vast collection of recipes, you may very well come across towering cakes and comforting casseroles, simple soups and showstopping steaks, and centerpiece roast chickens and satisfying cookies — all in one visit. But with so many tasty how-tos for the taking, how are you to remember which recipes in particular you know you want to make, and how do you keep them organized? Enter FoodNetwork.com’s newest tool: Recipe Box.
It’s no longer necessary to print out page after page of recipes, then staple them together and stash them away in a drawer. With Recipe Box, not only can you sort your favorite recipes by dish, cuisine, meal type, menu, chef and more categories, but you also can create shopping lists based on any or all of your preferred recipes and access them from both Food Network’s website and your mobile phone.
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You’ve had it roasted, sure, or maybe you’ve whipped it into soup. But cauliflower turns out to be capable of more–much more. The pale cousin of broccoli has some impressive hidden talents. Here are five surprising things you can d...
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Cutthroat Kitchen fans knows that when competitors are gifted a sabotage, no matter how treacherous or simple it may seem, it could ultimately mean disaster for them if they don’t know how or do not have the time to remedy it. But what happens when a challenge must incorporate not just one sabotage, but multiple? Will they use the double dose of damage to further fuel their creative energy, or will they succumb to the pressure of the contest and crumble?
On this week’s installment of Alton’s After-Show, the host revealed to judge Jet Tila two competitors’ attempts to adapt to multiple challenges after finding themselves victim to an onslaught of sabotages. The first set occurred in the initial round’s sandwich-and-side battle, when a chef was forced to harvest bread from prepared convenience-store sandwiches before learning that he or she would also have to make the dish on a TV-dinner-size tray instead of an oversized workspace. “And I think from there [the contestant] went insane,” Alton joked of the competitor. This chef was ultimately overwhelmed by the tasks at hand, as he or she didn’t make it past the first round of competition.
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Join Food Network in the month of November for a series of Thanksgiving-themed Facebook chats with Food Network Kitchens. Bring all your turkey, stuffing, side, dessert and entertaining questions, and let the experts help you take the fear factor out of hosting a memorable Thanksgiving dinner.
- Thanksgiving Appetizers: Tuesday, Nov. 5 at 1:30pm/12:30c
- Thanksgiving Desserts: Tuesday, Nov. 12 at 1:30pm/12:30c
- Thanksgiving Turkey: Tuesday, Nov. 19 at 1:30pm/12:30c
- Thanksgiving Stuffing and Sides: Tuesday, Nov. 26 at 1:30pm/12:30c
From soup to bite-size fried balls and grilled cheese, macaroni and cheese can make an appearance in numerous forms this fall season. And this week’s Most Popular Pin of the Week gives you 25 different ways to keep this classic comfort food dish alive in your household. Start with the basics and then experiment:
The Pioneer Woman’s Macaroni and Cheese: Ree Drummond’s macaroni can be served straight from the stove or baked in a buttered dish with extra cheese until bubbling and brown.
Alton Brown’s Baked Macaroni and Cheese: Gooey macaroni with sharp cheddar cheese is crowned with breadcrumbs and baked until golden.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the recipes: 25 Macaroni and Cheese Recipes
Although Damaris Phillips survived 11 weeks of camera and culinary competitions on Food Network Star to become the newest face of food television, nothing could prepare her for the excitement and nervous energy that would come with filming her very own show. Just last week she premiered her series — Southern at Heart, airing Sundays at 10:30am/9:30c; cameras were rolling in Louisville, Ky., as she prepared to take her place in the kitchen and tape that episode.
Click the play button on the video above to watch as Damaris introduces her set and explains the props in the kitchen, and hear as she chats about her hopes for Southern at Heart.
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Sodium is a necessary nutrient, but most people overdo it on salt. The daily recommendation is to limit sodium intake to 2,300 milligrams per day (less if you suffer from high blood pressure). Given our love of the kitchen staple, it’s not su...
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Thanksgiving is around the corner and menu planning is in full swing, but let’s not neglect the hunt for serve-able snacks, table decor, time-saving gadgets and hostess gifts. For the second year, Food Network has put together three Thanksgiving Product Guides to help readers prepare for the holiday. Whether you’re looking for an addition to your cheese platter or an easier way to mash potatoes, this year’s guides have it covered. We have searched the Web — high and low — for new products that will make your Thanksgiving entertaining complete.
The quest for the products began, believe it or not, back in May. We contacted around 100 companies to get the scoop about their upcoming products and to order samples. The mailroom was flooded with packages and desks were stacked high with options of edible treats to taste. One afternoon, the team of editors gathered to sample over 50 possibilities. Flavors, packaging and pricing were compared and opinions and ideas were shared. Word spread quickly through the digital department about the leftover treats and everyone maintained a steady sugar high all afternoon.
Flip through the final picks
Instead of passing the breadbasket on Thanksgiving, serve this fun pull-apart loaf: Brush a tube pan with olive oil and put four or five toppings in small bowls (we used shredded cheddar, paprika, chopped dill, parsley and almonds). Form refrigerated breadstick dough into small balls (you’ll need three 11-ounce tubes), then roll each ball in a topping. Arrange the balls in the pan, drizzling with olive oil between layers. Drizzle with more olive oil and bake at 350 degrees F until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.
You can assemble the bread in the morning: Just cover with plastic wrap and refrigerate. Uncover and bake while your turkey rests.
(Photograph by Kang Kim)