Pumpkin Lasagna — Recipe of the Day

by in Recipes, October 25th, 2011

pumpkin lasagna recipe
It’s the perfect time of year to turn your classic lasagna recipe into a pumpkin-flavored treat.

Get the recipe: Pumpkin Lasagna

Browse more of Food Network’s fall-entertaining recipes.

Three Ways to Use: Mixed Nuts

by in Food Network Magazine, Recipes, October 24th, 2011

nutty fig toasts
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like root beer or hummus.

Mixed nuts come in all shapes and sizes, making them an extremely versatile ingredient. Packed full of protein, this blend of cashews, hazelnuts, almonds and peanuts are a great snack or, like in these three recipes, can add a little extra oomph to otherwise ordinary dishes.

This month, Jonathan Milder, Vince Camillo and Andrea Albin transform this nutty snack into pasta, toasts and toffee.

Get the recipes and vote for your favorite »

Mac and Cheese — Meatless Monday

by in Recipes, October 24th, 2011

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The ultimate family-friendly feast, macaroni and cheese is a timeless dish that can feed a crowd. Ina Garten’s dressed-up version of this classic favorite features smooth and creamy Gruyere and extra-sharp cheddar cheeses and fresh tomato slices. Best of all, this easy weeknight pick bakes for just 30 minutes.

Serve Food Network Magazine’s Roasted Root Vegetables for a side of healthy, in-season eats.

Get the recipe: Ina’s Mac and Cheese

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Breakfast, Lunch or Dinner?

by in Community, October 24th, 2011

grilled steak and eggs
Recently, Food Network asked Facebook fans: “Breakfast, lunch or dinner? Which is your favorite, and which could you go without?” Growing up, you’re always told three meals a day are a necessity, but many of you (more than 1,300 to be exact) think that’s not the case. Lots of people would throwaway lunch, while breakfast was definitely the most hotly contested issue.

Many said no to breakfast, but even more of you said you’d devour breakfast any time of day.

Our solution? Breakfast for dinner. You’ll get the best of both worlds when you have a hearty meal at dinnertime that’s made of your favorite morning dishes.

Get the recipes »

VOTE: Your Favorite World Series Sandwich

by in Polls, October 22nd, 2011

world series sandwiches
This season, eight Major League Baseball stadiums in cities across the country rolled out sandwich carts featuring Food Network signature sandwich creations. As if the rivalry between the Texas Rangers and St. Louis Cardinals could not get any more intense this weekend, both Rangers Ballpark in Arlington and Busch Stadium in St. Louis will be offering their city-specific steak sandwiches, custom made with local flavors like St. Louis-style barbecue sauce during the World Series.

There’s no need to travel in order to taste these meaty fan favorites. Make the Texas Steak Sandwich or the St. Louis Steak Sandwich in the comfort of your own kitchen, just in time for Game 3 of the Series tonight.

Check out Food Network and Sandwich Central for more Food Network Eats.

 

Ina Garten’s Chicken Pot Pie — The Weekender

by in View All Posts, October 21st, 2011

chicken pot pie
On weeknights, getting dinner on the table is more a matter of survival than it is an act of creativity. Monday through Friday, I rely on the same 10 or so meals to keep us fed. These are the things I know by heart and can make without consulting books or a website for measurements or cook times.

When the weekend rolls around, I’m ready to stretch my culinary legs a little bit and try something beyond my standard turkey burgers and roasted broccoli, delicious though they may be. Don’t get me wrong — I’m not cooking up 10-course gourmet meals, but I do try to pick at least one recipe per weekend that requires a bit more time and energy. Around these parts, we call that dish The Weekender.

This last Sunday, we had plans to gather with friends for dinner. My promised main dish needed to be portable, made with poultry and outrageously delicious. The recipe that fit the bill? Ina Garten’s glorious Chicken Pot Pie.

Read more

What Is Food Day?

by in Events, October 21st, 2011

food day logo
Mark your calendars: The first annual Food Day is almost here. From this year forward, every October 24 you’ll find schools, communities, health professionals and local officials pushing for sustainable food that’s healthy, affordable and produced in a humane way.

How you celebrate the big day is entirely up to you. Plan an event, work with your local city council or even just spread the word. Food Day is sponsored by the Center for Science in the Public Interest, a nonprofit watchdog group that’s fought for big strides in food since 1971. The day is backed by an extensive advisory board of politicians, leaders and advocates, plus honorary co-chairs Senator Tom Harkin and Representative Rosa DeLauro.

The 6 goals Food Day aims to achieve »

Winning Wings — The Ultimate Wing Recipes for Sunday Football

by in Recipes, October 21st, 2011

‘Tis the season to tailgate. Whether you are gearing up for the World Series or just Sunday afternoon football, there is no better way to root for your team than with a pre-game tailgate. And there’s no better game-day eat than fan-friendly chicken wings. Simple to prepare and easily adaptable to different tastes, chicken wings are the ultimate finger food. This weekend, make a batch of these bone-in bites using one of our tried-and-true approaches below.

Alton Brown’s go-to Buffalo Wings from Food Network Magazine are steamed then roasted and later drenched with a smooth, buttery Buffalo sauce. Serve along with Food Network Magazine’s cool and chunky Blue Cheese Dip for easy and delicious dunking.

Get Tyler’s Sticky Honey-Soy Chicken Wings » »

Best 5 Appetizer Recipes

by in Recipes, October 20th, 2011

Hoagie Dip RecipeWhether you’re hosting an elegant dinner party, a holiday gathering or just an afternoon tailgate, no get-together is complete without an appetizer spread. Skip the usual tray of veggies and ranch, and opt for quick and easy homemade selections that will leave your guests comfortably satisfied until the main meal. Our top five appetizer recipes below offer traditional and unique versions of your favorite pre-dinner eats that are ready in a flash.

5. Ina’s Savory Palmiers — Ina saves time by using store-bought puff pastry to make these pesto-packed snacks.

4. Giada’s Fried Ravioli — Light, crispy and perfectly cheesy, Giada’s eat-with-your-hands ravioli are best dunked in warm marinara sauce.

Get the top three recipes »

Agave Nectar — Off the Beaten Aisle

by in How-to, October 20th, 2011

agave bbq roasted chicken
Finally — a way to enjoy agave without the hangover!

That’s right: Agave nectar, the current darling of the alternative sweetener world, is made from the same plant that is used to produce tequila. And it goes down so much easier (squeeze of lime and dash of salt are optional).

But let’s start with some basics. Agave nectar (sometimes called agave syrup) is an amber liquid that resembles honey, but has a cleaner, sweeter, even fruitier flavor. Not long ago it was mostly unheard of in the U.S., existing primarily in the backwaters of the natural foods world.

In recent years, it has evolved into a booming $200 million industry. Suddenly, it’s being used in everything from ketchup and barbecue sauce to baked goods and ice cream. And don’t even get me started about the cocktail scene.

Agave-Barbecue Roasted Chicken »