16 Smoothie Recipes to Sip on the Go

by in Recipes, March 25th, 2016

Smoothies are a quick and easy option for anytime of day: a breakfast you can carry to work, a satisfying snack or a midnight treat. They’re also a great way to use up bananas before they overripen, as bananas lend a naturally creamy texture to smoothies and pair well with things like frozen fruit, veggies, nuts and even coffee. Read on to try some of our favorite refreshing and filling smoothies.

Read more

This Tie-Dyed Cake Is the Best Birthday Surprise Ever

by in Entertaining, Recipes, March 25th, 2016

Rainbow Reveal CakeBy Beth Klosterboer

My family gathers together to celebrate someone’s birthday quite often — so often, in fact, that the parties were getting a bit mundane. To make these get-togethers a little more exciting, I began serving reveal cakes.

What’s a reveal cake, you ask? Well, when sliced, it exposes a surprise hiding inside, like the age or name of the birthday girl or boy. It’s really fun to have everyone gather around the dessert table eagerly awaiting the big reveal. The enthusiastic response to the cakes makes every party more fun.

Read more

What to Watch: Meal Makeovers on The Kitchen, and Guest Judges Richard Blais and Haylie Duff on All-Star Academy

by in Shows, March 25th, 2016

Haylie Duff and Richard Blais on All-Star AcademyNow that spring has officially arrived, it’s the perfect time to try something new, like new recipes from your favorite chefs. On Saturday morning, don’t miss an all-new episode of The Kitchen, with meal makeovers that lighten things up for the new season, plus new five-ingredient recipes you can make any night of the week (like this take on chicken Parm). Katie Lee’s also sharing her secret recipe for making Alfredo sauce with cauliflower!

Read more

7 Fun Recipes Kids Can Make Over Spring Break

by in Family, Recipes, March 24th, 2016

Hand CookiesIt’s one thing to spend spring break in a tropical locale, cocktail in hand. But it’s a whole other thing to spend the week holed up at home with the kids — and nothing to do. Consult this list of easy, tasty recipes when you’ve hit a lull … or, you know, when everyone gets hungry.

Hand Cookies (above)

In a way, cooking is always about self-expression, but kids will likely get more excited by this literal interpretation: their hands starring as cookies, decorated with all the icing and sprinkles they want.

Read more

5 Side Dishes That Are More Important Than the Easter Ham

by in Holidays, Recipes, March 24th, 2016

Marmalade-Glazed Carrots with Candied PecansFor those who celebrate Easter, the holiday’s food is a whole lot more than bunny-shaped marshmallows, giant chocolate rabbits and candy eggs. Instead, it’s all about the real food — the substantial dishes that tear everyone away from the Easter egg hunt and get them to the table. This year, load up your menu with crowd-pleasing, seasonal Easter sides that will complement (and might just outshine) any ham, roast of lamb or holiday main dish you choose.

If your carrot dish has been pretty one-dimensional in the past, let these Marmalade-Glazed Carrots with Candied Pecans (pictured above) from Food Network Magazine change all that. Cooked in a buttery orange juice-marmalade glaze, this sweet and crunchy dish is extra-striking thanks to multicolored carrots.

Read more

Yes, It’s Possible to Make Easter Breads at Home — Here’s How

by in Holidays, Recipes, March 24th, 2016

Easter BreadLightly sweetened and yeast-risen breads are a traditional part of Greek and Italian Easter celebrations. Whether it’s a customary part of your family’s Easter or not, it’s surprisingly easy to bake an authentic recipe at home with eggs, butter, sugar and any number of fruit or nut add-ins, and the finished loaf serves as an impressive, homemade centerpiece on your holiday table. Just in time for Easter Sunday, we’ve got two airy and authentic recipes that will become family go-tos from here on out.

Read more

The 8 Most-Adorable Recipes for Easter Celebrations

by in Holidays, Recipes, March 23rd, 2016

The Largest (and Cutest) Egg-Shaped CookieWe’ve got the cutest snack and dessert ideas for spring — including shortcuts, trade secrets and a few recipes that require no baking at all. Check out these downright adorable treats.

The Largest (and Cutest) Egg-Shaped Cookie (pictured above)
Start with your favorite sugar cookie recipe — or a package from the store because we’ll never tell — then it’s all about frosting, sprinkles and fun.

Read more

These Are Not Your Grandma’s Deviled Eggs

by in Recipes, March 23rd, 2016

If you celebrate Easter (or, hey, even if you don’t), you might find yourself with a wealth of hard-boiled eggs in your fridge this month — and one of the most-delicious ways to eat them is to “devil” ’em. Of course, we love the classic recipe, but these recipes change things up a bit — in a very good way.

Deviled Eggs with Candied Bacon (above)

Kelsey Nixon tops her eggs with everyone’s favorite garnish and suddenly they’re even more irresistible than ever.

Read more

3 of a Kind: Curry Cocktails

by in Restaurants, March 23rd, 2016

Curried Cocktail3 of a Kind checks out three places across the country to try something cool, new and delicious.

Mixologists approach drinks the way chefs tackle food — making sure the flavors are well-balanced throughout the entire drink. So much as chefs rely on a spice pantry to season food, bartenders are using spices to balance spirits, whether salty, savory, floral or spicy. Curry is one of the more popular flavors adding an unexpected twist to classic cocktails. Read more

Raspberry Chocolate Bread Pudding — Bake-Ahead Batches

by in Recipes, March 22nd, 2016

Raspberry Chocolate Bread PuddingMost people associate dessert with special occasions. But I’m a dessert-every-day kind of girl. And in my book, the best sweet treats are the ones that don’t require extra shopping. When you can whip up something special with ingredients that are already in your kitchen, the results taste even sweeter.

If fried rice is the savory king of leftovers, bread pudding is the dessert queen. The ends of a loaf never go quite as fast as the first few slices — enthusiasm for the stale bread waning as the days go on. I keep the last bits of a sad loaf of old bread in my freezer, right next to the overripe bananas, so that one day I might have just enough for a bread pudding.

Read more