Tag: best recipes

Move Over, Chicken — It’s Steak Time: 12 Best Recipes

by in Recipes, June 24th, 2015

Move Over, Chicken — It's Steak Time: 12 Best Recipes Though chicken might rule the weeknight dinner menu, there’s no reason why steak can’t step up to the plate. Just like its poultry counterpart, steak is the perfect blank canvas for decadent sauces, zesty salsas and crisp beds of lettuce. In the following recipes, your favorite chefs have you covered, from weeknight-friendly steak dinners to open-faced steak sandwiches and tacos. Keep browsing below for more steak recipes that will keep you going (and grilling) all summer long, then check out a step-by-step grilling guide to cooking the best beef.

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14 Recipes to Fuel Your Avocado Addiction

by in Recipes, June 14th, 2015

chicken tostadas with avocadoMan can’t live on guacamole alone, and tortilla chips aren’t exactly a food group. But you can eat avocados every day and at every meal — on tostadas (above), on pasta, in smoothies, on sandwiches, and even for dessert.

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No Matter Your BBQ Menu, You’ll Want to Make These Smoky Baked Beans Too

by in Recipes, June 3rd, 2015

The Ultimate Baked BeansBurgers, hot dogs and ribs often steal the show at summertime cookouts, but side dishes are not to be forgotten. From creamy macaroni salads to vinegar-spiked potato salads and simply grilled vegetables, these accompanying plates help round out the meal, but perhaps no side dish screams true ‘cue quite like baked beans. Tender, hearty and oftentimes a tad bit sweet, baked beans are a Southern specialty and surely worthy of a place on your outdoor buffet. Read on below to get both classic and creative takes on this seasonal staple from Food Network stars like The Pioneer Woman and Trisha Yearwood.

5. Quick and Easy Baked Beans — For guaranteed ease and simplicity, Ree Drummond starts with a few cans of baked beans to make this big-batch recipe, which can be conveniently prepped in a single pan. She boosts the flavor with smoky fried bacon, then stirs in additional ingredients, like fresh peppers and barbecue sauce, for next-level taste.

4. Mama Neely’s Baked Beans — “Once you make these beans, there is no going back,” Pay Neely says. “If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama’s way is best.”

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Beyond Tomatoes and Basil: The Best 5 Ways to Serve Bruschetta

by in Recipes, May 27th, 2015

Bruschetta with Peppers and GorgonzolaWhile caprese-style fixings — tomatoes, basil and mozzarella — atop bruschetta may make a tried-and-true appetizer, these two-bite toasts can indeed come together with myriad other flavors and ingredients. For Ina Garten, that means a mix of sweet bell peppers and the bold richness of Gorgonzola cheese, while Giada De Laurentiis combines shrimp and arugula for a wow-worthy presentation that’s deceptively simply to pull off. Get their recipes below, plus three other must-try favorites, including a sweet dessert toast; perhaps best of all, each of these go-to recipes is easy to make in a hurry.

Bruschetta with Peppers and Gorgonzola (pictured above)
Ina admits that the addition of sugar in her savory starter may be surprising, but she promises, “It really gives [the peppers] a really nice caramel color and flavor, and you’ll never notice it.” She rounds out the dish with melty Gorgonzola cheese.

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5 Salmon Recipes That Answer the Question, “What’s for Dinner?”

by in Recipes, May 20th, 2015

Whole-Wheat Spaghetti with Lemon, Basil and SalmonWhile chicken breasts may get most of the praise in the quick-fix dinner department, salmon shouldn’t be forgotten. In fact, this speedy seafood may even give its meaty counterpart a run for its money as far as the clock is concerned. When portioned into individual fillets, salmon takes mere minutes to cook, and it pairs well with a variety of flavors and ingredients — think savory glazes, sweet sauces and spicy spice rubs. Since it’s a hearty fish, salmon stands up well to high-heat cooking methods like grilling, though the key to turning out moist, tender results is to not overcook the fish, no matter if you’re preparing on the grill, on the stovetop or in the oven. Read on below to check out six of Food Network’s best-ever speedy salmon dinners, each ready to eat in 35 minutes or less.

Whole-Wheat Spaghetti with Lemon, Basil and Salmon (pictured above)
A single recipe that delivers a complete, well-rounded meal — healthfully and in a hurry? Yes, it’s possible, and Giada De Laurentiis has the answer. In just 20 quick minutes she tops a bed of vitamin-rich spinach with a scoop of lemony pasta with capers and finishes with pan-seared salmon for a satisfying dose of protein.

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Because You Don’t Need an Excuse to Eat Chocolate: Best 6 Brownie Recipes

by in Recipes, May 14th, 2015

Peanut Butter Caramel Swirled BrowniesWhile there are times when you’re cooking for an obvious purpose — tonight’s dinner, the potluck on Saturday, a holiday feast — other times (and perhaps the best times) it’s for pure indulgence. And that’s especially the case when chocolate is concerned. When it comes to treating yourself to a just-because dessert, look no further than these six best-ever brownie recipes from Bobby Flay, Rachael Ray, Ina Garten, The Pioneer Woman and more of your favorite Food Network chefs.

Peanut Butter Caramel Swirled Brownies
Leave it to an Iron Chef to create this sweet tooth-satisfying brownie masterpiece. Bobby makes his own peanut butter-laced caramel to swirl into his two-chocolate brownies. After building the brownies strategically — with a base batter, then dollops of caramel, then more batter, and finally the last of the caramel — he swirls the components together to achieve “a stealth peanut butter brownie.” It’s called that, according to Bobby, because “you can’t see the peanut butter, but you can taste it.”

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How to Bring More Superfood Quinoa Into Your Kitchen

by in Recipes, May 5th, 2015

Quinoa TabboulehAlong with blueberries, broccoli and salmon, quinoa is a known superfood that’s chock-full of good-for-you protein and vitamins, and like kale, it’s having a bit of an “in” moment. From soups and salads to next-level side dishes, quinoa is showing up on restaurant menus everywhere, and you’ve surely seen it in go-to recipes from some of your favorite chefs. On its own, quinoa has a mild, nutty flavor, which makes it a natural pairing with many different flavors and ingredients. Spicy, sweet, crunchy and cheesy — they all complement classic quinoa dishes, most of which come together quickly and simply.

Quinoa Tabbouleh
Ina Garten takes a Mediterranean staple — the tabbouleh salad — with fresh mint and parsley, and bulks it up in the form of filling quinoa. Her big-batch recipe can be made days ahead, then mixed with tangy feta just before serving.

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6 Recipes That Prove You Should Be Eating More French Toast

by in Recipes, April 28th, 2015

Challah French ToastForget about the soggy, egg-logged pieces of French toast you may be used to, because with the help of these best-ever breakfast recipes, you can turn out a hearty morning meal that’s crispy on the outside and tender on the inside. In terms of flavor in your French toast, that largely comes from the custard in which the bread soaks. While a sweetened vanilla mixture is perhaps the most classic, you can dress up the original to include fresh citrus, like Ina Garten does, or add melted chocolate for next-level richness, as is the case in Melissa d’Arabian’s recipe. Read on below for these how-tos, plus more creative French toast picks.

Challah French Toast — Consider this your ultimate French toast workhouse recipe. Ready to eat in a hurry, Ina’s big-batch breakfast (pictured above) is made with thick-cut challah bread and becomes rich and moist thanks to a soak in a citrus-laced vanilla custard. When it comes to toppings, stick with classic maple syrup, or opt for raspberry preserves and a dusting of sugar — or pile on all three fixings for a decadent finish.

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5 New Ways to Stuff a Pepper

by in Recipes, April 22nd, 2015

Sweet and Sour Couscous-Stuffed PeppersWhen it comes to naturally clever culinary designs, not much can beat the bell pepper; when cooked, its thin yet sturdy skin becomes sweet and tender without breaking down, and its hollow center provides built-in stuffing possibilities. While most traditional fillings tend to focus on rice, any hearty grain-and-vegetable combo works well as a stuffing, and since peppers are known to walk the flavor line among several different cuisines — think Asian, Italian and Creole — there’s no limit to ingredient pairings. Check out these best-ever stuffed pepper ideas below to get Guy Fieri’s take on a classic, plus Rachael Ray’s and Giada De Laurentiis’ top-rated versions, as well as two more must-try plates.

5. Turkey and Quinoa Stuffed Peppers — Guy opts for a two-tiered approach to texture in his easy-to-make peppers: First he adds a handful of toasted pepitas to the kale-laced filling, then he tops the filling with a layer of crispy, cheesy breadcrumbs before baking.

4. Cajun Stuffed Peppers — Precooking the peppers in the microwave ensures that these quick-fix peppers from Food Network Magazine are simple to prepare in a hurry, while the andouille sausage-studded filling promises bold Cajun flavor.

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Roasted, Fried and Mashed: 5 Best Ways to Put More Potatoes in Your Life

by in Recipes, April 14th, 2015

Stuffed Sweet Potatoes with Pancetta and Broccoli RabeIf you’re used to saving potatoes for their spots in the side dish line on holidays like Easter (scalloped potatoes, anyone?) and Thanksgiving (mashed, but of course), the time is now to bring them into your weeknight dinner rotation. After all, potatoes are endlessly family friendly, and most can be ready to eat in a hurry, which makes them go-to timesavers when you need just one more item to round out a meal. Check out Food Network’s top-five recipes for starchy spuds to learn tried-and-true takes on all of the classic potato preparations, like roasting, frying, mashing and more.

5. Double-Fried French Fries — Golden brown and crispy on the outside with a tender potato texture inside, Guy Fieri’s wow-worthy fries come together with the help of a two-part frying process: once to parcook the potatoes and a second time to turn them crispy.

4. Roasted New Potatoes with Garlic — Smaller and skinnier than Idaho potatoes, new potatoes boast thin, waxy skins, so they don’t need to be peeled before they’re roasted in this satisfying herb-laced side dish. Follow Food Network Kitchen’s lead and wait until the second part of cooking to add the garlic; this will ensure it doesn’t burn in the oven.

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