Tag: best recipes

8 Snacks You Can Make with Peanut Butter

by in Family, Recipes, April 28th, 2016

Peanut Butter Granola BarsIs there an ingredient that’s more universally loved among kids than peanut butter? Add that it’s affordable, easy to find and packed with protein, and you’ll be turning to these eight simple ideas constantly, including a few big-batch recipes you’ll thank yourself for making ahead of time. (And of course, anyone with peanut allergies could easily substitute any other nut butter.)

Peanut Butter Granola Bars
Leave it to Giada De Laurentiis to come up with a homemade granola bar swirled with brown sugar, honey and melted butter, and kissed with slivered almonds and mini chocolate chips.

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9 Ways to Fall in Love with Carrot Cake All Over Again

by in Recipes, April 24th, 2016

Carrot CakeIf you told the childhood version of yourself that one day you’d flip for a cake filled with a vegetable, you surely would have laughed. But this tried-and-true dessert is endlessly craveable no matter how you make it. And yes, there are many ways:

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5 Gorgeous Cakes That Stripped Down for Spring

by in Recipes, April 21st, 2016

As you peel back layers of winter wool, consider shedding your offset spatula from your baking arsenal too. This spring, it’s all about the “naked cake” — a low-fuss creation with exposed sides that’s perfect for the baker who simply cannot waste time on impeccably frosted edges. As much as we love a thick coat of icing, we’re just as excited by the abundance of fresh fruit now at the markets — and the myriad opportunities fruit presents for dressing up spring desserts. When diced or sliced thin, pineapple, banana and fresh berries can all double as sweet jewels for dressing up layer cakes. It would be a true gaffe to cover them up, which is why these pretty cakes are letting their middles show.

Strawberry-Rhubarb Shortcake
Strawberry shortcake meets strawberry-rhubarb pie in this spring dessert mash-up. No need to frost down the sides of the cake — it’s much prettier if you let the strawberries and rhubarb peak out through the center.

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9 Ways to Eat Asparagus All Spring

by in In Season, Recipes, April 20th, 2016

When asparagus first appears at farmers markets in late March, we get a little overeager. Sure, the bright-green stalks can be found in supermarkets year-round, but in-season asparagus is a completely different vegetable when it comes to both flavor and texture. Nothing screams spring like crisp, sweet asparagus at its peak. Here are nine ways to ensure that you won’t get tired of it all season long.

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21 Recipes for Chocolate-Chip Cookie Addicts Everywhere

by in Recipes, April 19th, 2016

21 Recipes for Chocolate-Chip Cookie Addicts EverywhereChocolate chip cookies are a tried-and-true dessert staple for a reason; whether you like them chewy, crunchy or packed with nuts and fruit, there’s a cookie out there for you. Ready to take your cookie game to the next level? Try our mix of classic and creative chocolate-chip cookie recipes, including one that gives you permission to eat all the raw cookie dough you want (yes, really). Plus, check out our guide to baking your version of the perfect chocolate chip cookie, complete with your pick of textures and flavors.

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7 Ways to Make Pasta Primavera, aka the Most-Springy Dish Ever

by in In Season, Recipes, April 14th, 2016

Pasta PrimaveraIf you’re like us and are just about ready to dance down the streets and proclaim your excitement over spring’s long-awaited arrival, you need to celebrate by taking advantage of the best parts of spring — and, of course, that means the bounty of seasonal produce. In Italian, primavera means “spring,” and the classic dish of pasta primavera brings together the bounty of in-season veggies in a single light, bright dinner that’s ideal for longer days and warmer nights. Read on below to check out our favorite takes on this tried-and-true staple.

Giada De Laurentiis’ Pasta Primavera
With nearly 400 fan reviews and a 5-star rating, Giada’s go-to recipe is a good place to start if you’re new to the primavera party. She lets the sweetness of the roasted carrots, zucchini and bell peppers shine in her no-sauce sauce, which is made just before serving as the hot noodles get tossed with the tender veggies and a generous splash of the cooking liquid.

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The Basics of Bruschetta and Beyond: 9 New Recipes to Try

by in Recipes, April 11th, 2016

A Trio of BruschettaWhen someone says “bruschetta,” the first thing that comes to mind is likely chopped tomatoes and fresh basil atop crostini, aka sliced toasted bread. This traditional preparation is definitely delicious, but bruschetta can be so much more; you can top it with anything from melted cheese to seafood, or even fresh fruit and sugar to create a next-level dessert. Want to think outside the bruschetta box? Try one of Food Network’s favorite creative twists on the classic.

A Trio of Bruschetta (pictured above)
Set up a toppings bar with Bobby Flay’s three savory picks — creamy white beans, tangy black olives and juicy tomatoes — and let everyone top their own toast.

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15 Ways to Win the Dessert Course with Lemon

by in Recipes, April 8th, 2016

15 Ways to Win the Dessert Course with LemonLemon bars and cakes and pies, oh my! This staple citrus is surprisingly versatile and can be added to a number of desserts to create the perfect combination of tart and sweet. Try mixing lemon with blueberries for a refreshing, fruity dessert, or adding the flavor to whipped meringue frosting for a special treat. Check out our favorite lemony recipes below for even more dessert inspiration.

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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.

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11 Ways to Eat Rhubarb This Spring

by in In Season, Recipes, March 18th, 2016

11 Ways to Eat Rhubarb This SpringOK, so technically spring doesn’t start until Sunday, but for the sake of that “spring forward” business we dealt with last week, let’s just assume that we’re already in the next season. Along with longer days and warmer weather (hopefully coming soon), spring brings with it a bounty of fresh fruits and vegetables, from strawberries to bright peas and onions. As you peruse your local farmers market or browse the aisles of your grocery store, look for stalks of rhubarb; it’s a seasonal spring pick that, while a bit bitter on its own, can be easily sweetened up in some classic desserts and pairs well with naturally sweet fruits, like those fresh strawberries. Read on below to check out some of the best ways to put rhubarb to work.

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