The beauty of pasta is that, like a pizza crust or a slice of bread, it’s a culinary blank canvas just waiting to be dressed up with your choice of flavors. The usual standbys, like marinara and Alfredo sauces, may be go-to picks for topping noodles, but there’s nearly no limit to the ingredients you can use to create a sauce all your own.
It’s the day after Easter, which means yesterday’s bounty of pastel-colored eggs becomes this week’s leftover food challenge. Chances are, you’ve got at least half a dozen of them stocked away in your refrigerator — and time is of the essence, since hard-cooking removes an egg’s natural coating, making it easier for bacteria to enter through the shell’s pores. In fact, we recommend that hard-cooked eggs should be refrigerated no longer than one week. Here are a few simple, big-batch recipes to help you use them up quickly.
Hard-boiled eggs join forces with in-season asparagus in this comforting spring casserole that’s ready in under an hour. Top it off with simple Cheddar sauce and a saltine-crumb topping.
While Cutthroat Kitchen chefs indeed struggle as they attempt to execute their dishes, the plates that host Alton Brown asks them to make aren’t inherently tricky; it’s the sabotages, of course, that that cause the chefs the most trouble. Most weeks the competitors are tasked with making everyday items like granola, blondies or spring rolls, which was the Round 1 dish in tonight’s all-new episode. Preparing such a dish within the allotted 30 minutes should be doable — after all, all they need to do is cook up a protein, chop a few ingredients for the filling and roll everything in a wrapper. Easy, right? The judge of the day, Jet Tila, made the process look downright simple as he showed off his foolproof technique for rolling competitor-worthy spring rolls during tonight’s After-Show. Read on below to learn his top tips, then click the play button on the video above to watch him and Alton in action.
1. Use restraint when wetting the wonton wrappers. “The secret is very simple,” Jet says. “Don’t oversoak these.”
Grilling season is so close we can almost taste it. But until the weather warms up for good, it’s all about indoor grilling — and this week’s Most Popular Pin of the Week, which stars a juicy burger made right on the stove. Think of this 5-star recipe, featured in Food Network Magazine, as the BLT you never knew you’d been missing. It boasts the classic trio of fixings you know and love, but there are two kinds of bacon: one version candied with brown sugar and a pinch of cayenne pepper, plus another turned into a creamy mayonnaise with fresh chives. Break out the stovetop grill pan (or a cast-iron skillet) to char the simply seasoned beef patties, then blanket them with cheddar and serve them on mayo-smeared bread with lettuce, tomato and that sweet-savory bacon.
For more tried-and-true recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: BLT Burgers with Bacon Mayonnaise, featured in Food Network Magazine
Sunny skies call for bright and merry desserts. Chocolate and caramel are survival mechanisms for winter, but they’re not necessary when all you need is a light spring jacket outside. So bring on the tart fruits and dreamy meringues. Below are some of our prettiest spring treats. They’re all beautiful, and most are fun and easy to put together. (We’re looking at you, Easter dessert procrastinators.)
Naked cakes are all still in style this spring, and The Pioneer Woman’s four-layer beauty deserves the spotlight at your spring soiree. (No one has to know how easy it is to actually make.) Read more
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
We’re making our way across the country, finding chefs’ favorite burgers in a variety of cities. We’ve talked to chefs about their picks in New York City, Chicago and Miami. Now we’re heading west to San Francisco. Read more
If it’s been a few days since you’ve had time to hit the grocery store and you’re facing a limited refrigerator and pantry, you’re in luck, because it’s still possible to turn out easy, family-friendly meals — and in a hurry, no less. What you need are these go-to recipes from The Kitchen to save mealtime. On this morning’s all-new episode, the cast introduces two simple ways to update recipes you know and love —chicken Parm and quiche — using just a handful of ingredients each. Read on below to see how Jeff Mauro and Sunny Anderson do it.
This Sunday, amp up the cute factor and make an adorable sweet centerpiece for your spring feast. Admit it: A cake shaped like a bunny is just as exciting to you as it is for the youngest Easter egg hunters at the party. A cake is a cake, regardless of whether it’s topped with frosted biscotti ears. Whip out the icing and pastel candies for a dessert that is sure to make everyone smile. Here are some of our happiest recipes that are almost too cute to eat.
Inventor and food entrepreneur Doug Foreman (the original thinker behind Beanitos bean chips) is hoping to make the world a better place by bringing to kitchens across the globe a gadget that sprays butter wherever it is desired.