by Maria Russo in Recipes, August 27th, 2015
by Christie Bok in Food Network Chef, Recipes, August 25th, 2015
Tacos may often be front and center when the menu turns to Mexican night at your house, but not to be forgotten is the enchilada, most often stuffed with a tender meat, rolled and then topped with a savory sauce and gooey cheese. For possibilities ranging from classic takes on this comforting pick to brand-new ideas, like a lasagna-inspired recipe and a healthy meal makeover, read on below to find six ways to transform Mexican night with satisfying enchiladas.
Simple Perfect Enchiladas: The name of The Pioneer Woman’s recipe is surely no exaggeration. Ree Drummond rolls her enchiladas with seasoned ground beef, green chiles and black olives for bold punches of flavor, then blankets the tortillas with her rich enchilada sauce and a layer of gooey cheddar.
by Christie Bok in Food Network Chef, Recipes, August 5th, 2015
You may know Giada De Laurentiis for cooking up classic Italian dishes or adding a California spin to cooking and entertaining on Giada at Home. As a versatile chef, Giada has shown Food Network fans how to make everything from fresh pasta to light and healthy West Coast eats. Most recently we’ve seen Giada exploring her homeland on Giada in Italy — sharing those family traditions and recipes that influenced her early love for cooking — and providing her culinary expertise as a mentor on Food Network Star. Check out Giada’s best-ever dishes below, from her Sunday-supper-ready Bolognese to creamy tiramisu and rich ravioli bites ideal for parties.
by Christie Bok in Recipes, August 4th, 2015
If you’ve seen Ree Drummond on The Pioneer Woman, you know that she isn’t afraid to crack a joke or put a little extra TLC into every dish that she cooks. As a mother of four and the wife of a cowboy, Ree whips up hearty, comforting recipes — like decadent Chocolate Chip Caramel Sundaes and stick-to-your-ribs Chicken-Fried Steaks with Gravy — that both kids and adults will enjoy. Whether she’s making a grab-and-go breakfast or a three-tiered cake for a special birthday party, Ree’s recipes are a surefire way to impress your friends and family at any meal. Keep reading below for more of Ree’s comforting classics and check out her Oklahoma ranch for a behind-the-scenes look at where she makes all of these crowd-pleasing favorites.
by Christie Bok in Recipes, July 28th, 2015
Bursting with flavor that far exceeds their tiny size, blueberries make for a delicious add-in to cakes, cobblers, blintzes and pies. And what better time to use these compact and antioxidant-rich fruits than when they are at their peak of juiciness during the summer? Experiment with their versatility and play up the way their vibrant indigo color can transform a classic recipe, like in Ree Drummond’s Blueberry Lemonade. Keep reading below for more summer staples, and see how Food Network stars incorporate blueberries into their favorite desserts and breakfast treats.
by Christie Bok in Recipes, July 26th, 2015
Sweet peaches, a warm golden topping and heaps of vanilla ice cream ever so slightly melting as you take your first bite — sound familiar? That’s right: It’s all about peach cobbler this time of year. A close cousin to pie, cobblers boast a beautiful biscuit crust and a bubbling fruit mixture that peeks from underneath with vibrant color. Perhaps the best part about peach cobblers is that they don’t always require fresh fruit. Sunny Anderson goes for frozen peaches in her Blueberry-Peach Cobbler while Trisha Yearwood uses the canned variety in her Easy Peach Cobbler. Keep reading below for more recipes from Guy Fieri, Katie Lee and other Food Network stars.
by Christie Bok in Food Network Chef, Recipes, July 22nd, 2015
Just remember back to when you were a kid in an ice cream store — was there really a better feeling than getting to have your own scoop of a frozen treat on a hot summer day? Whether they come in a cone or cup, topped with hot fudge or decked out with sprinkles, chilly treats are tough to resist. And while heading to your local creamery makes for a fun outing, making a homemade variety of ice cream, sherbet and sorbet has a deliciously sweet payoff. And here’s the good news: You don’t always need to have special equipment to make it. Try Sunny Anderson’s Buttermilk-Pecan Ice Cream recipe, which comes together in less than 30 minutes with freezer bags, salt and ice — just give the ingredients a good shake and you’ll have a creamy dessert in a hurry. Keep reading below for more sweet-tooth-satisfying recipes.
by Christie Bok in Recipes, July 18th, 2015
Whether she’s using fresh herbs from her garden or assembling a beautiful platter for friends, you can bet that Ina Garten has a plan for elevating everyday dishes into craveable traditions. You’ve likely watched as she welcomes fans into her Hamptons home, and been encouraged by her saying “How easy is that?” as she made dishes on Barefoot Contessa. She’s sure to focus on the classics and emphasize using quality ingredients. We’ve rounded up Ina’s best-ever, most-tried-and-true dishes, those sweet and savory favorites that Ina fans should keep in their back pockets for any occasion. Keep reading to get the ultimate collection of Ina’s hit recipes.
by Christie Bok in Recipes, July 16th, 2015
Biting into a juicy, sweet and mildly tart piece of pineapple just might have you dreaming of a tropical vacation. Though its peel is nothing short of exotic, pineapple’s bright yellow interior still has a delicious familiarity that makes this fruit desired year-round. Pineapple is versatile in both sweet and savory recipes, and it can be enjoyed raw, baked or — especially in these summer months — grilled. And while fresh pineapple certainly holds its own in recipes such as Tyler Florence’s Chicken and Pineapple Skewers, the canned variety has its starring moments too. Keep reading below for more ways to use pineapple, and check out Food Network Magazine’s five-step guide to cutting and peeling this delicious fruit.
Pineapple Upside-Down Cake — Just as delicious to eat as it is beautiful to look at, Ree’s Pineapple Upside-Down Cake for Food Network Magazine is definitely a crowd-pleasing dessert (pictured above). Not only does canned pineapple give this cake a convenience factor, it also moistens and naturally sweetens the batter. Add maraschino cherries for a beautiful contrast in color and a fruity garnish.
by Christie Bok in Recipes, July 4th, 2015
When it comes to building a taco, there are endless varieties of proteins, fillings and fixins. This summer, try using shrimp as an alternative to steak or chicken. It takes just two to three minutes to grill or saute shrimp, which means you can focus more on making delicious toppings like Food Network Magazine’s mango slaw (pictured above). Keep reading below for more creative ideas on shrimp tacos, including Rachael Ray’s recipe, which calls for lettuce instead of taco shells.
Shrimp Tacos with Mango Slaw — With coleslaw mix, sweet mango and fresh cilantro, Food Network Magazine’s shrimp taco recipe certainly holds true to the old chef’s adage that “you eat with your eyes first.” Top tender shrimp with this colorful mango slaw that gets a kick from a Sriricha and mayonnaise dressing. Use hard taco shells for a crunchy texture in every bite.
Memorable because of the creamy mayonnaise-based dressing and mix-ins like hard-boiled eggs, smoky ham and crunchy celery, macaroni salad is a popular summer potluck pick, and many recipes can be made with just a few pantry staples and served in under 30 minutes. Browse below for twists on the traditional recipes, like the Neelys’, which adds pimento peppers, and one that uses mild cheddar cheese. Bring one of these macaroni salads to your next backyard get-together and you might notice that it’s finished before the meat even comes off the grill.
Old-Fashioned Macaroni Salad — For a true “down-home” side dish, try the Neelys’ take on macaroni salad (pictured above). They combine the classic ingredients, like freshly hard-boiled eggs, ham steak and mayonnaise, with pimento peppers for a Southern kick and pickle relish for a bit of unexpected sweetness. You’ll have to be patient to dig into this creamy salad, because the Neelys suggest refrigerating it for two hours, which allows the flavors to fully meld.