by Maria Russo in Recipes, March 18th, 2015
by Maria Russo in Recipes, March 16th, 2015
Sure, cakes without frostings exist, but it’s that sweet, fluffy topping that takes the everyday dessert to the next indulgent level. If fondant is the fanciest option and glaze is the most-basic, buttercream is in the sweet spot of the frosting world: a go-to, multipurpose smear that’s ideal atop any treat and easy to prepare with ingredients you already have on hand.
There are just two key elements to a buttercream: butter and sugar. Beyond that, you can dress up the mixture with vanilla extract, chopped chocolate or your favorite colors for special occasions. Read on below to get Food Network’s recipes for the best-ever buttercreams — both chocolate and vanilla — and learn how to recreate top bakery tastes in your own kitchen.
by Maria Russo in Recipes, March 13th, 2015
Whether you grew up finding smushed PB&Js in your lunchbox or you’ve graduated to enjoying Jeff Mauro’s next-level version (it’s fried!) as a grownup, there’s no denying that peanut butter and jelly are simply better together. But that doesn’t mean the only way to enjoy these fan-favorite spreads is by slathering them on two slices of spread. From layered dessert bars and filled cupcakes to cool, creamy milkshakes, read on below for seven of the ultimate ways to mash up PB&J.
Peanut Butter and Jelly Bars (pictured above): Ina smoothes a sweet jam (she opts for raspberry, but you can use any flavor) atop a buttery peanut butter crust before finishing the bars with third and fourth layers: creamy peanut butter frosting and chopped nuts for welcome crunch.
by Maria Russo in Recipes, March 4th, 2015
We’ve nearly made it to spring, and after the treacherous winter seen from coast to coast this year, it’s about time to celebrate with a piece — or two? — of cake. While springtime cakes surely are indulgent, they’re not heavy like the meaty chilis and casseroles of winter, and each is packed with refreshing colors and flavors. Go ahead, treat yourself to a weekend of dessert decadence with these best-ever takes on cake from Ina Garten, The Pioneer Woman and more of your favorite Food Network chefs.
Strawberry Poke Cake — True to its name, this buttermilk-laced cake (pictured above) boasts plenty of poked holes in the top so the ruby-red strawberry gelatin can gently seep into it. After chilling the cake in the refrigerator, “let it sit out to warm up a bit while you whip the cream for the topping,” explain the chefs in our Food Network Kitchen.
by Maria Russo in Recipes, February 26th, 2015
Chicken pot pie may get most of the credit for being a savory twist on a classically sweet idea (fruit filling + buttery crust), but shepherd’s pie — or cottage pie, as it’s sometimes known — can play the meaty pie game too. Instead of a biscuit or pastry crust like the chicken version, however, traditional shepherd’s pie is topped with … wait for it … a thick blanket of creamy, smooth mashed potatoes. Combined with the warm and hearty filling featuring ground meat and bright vegetables, these hefty potatoes guarantee comfort food. Read on below for Food Network’s top-five takes on this satisfying supper from some of your favorite Food Network chefs, including Rachael Ray, Alton Brown and Melissa d’Arabian.
5. Shortcut Shepherd’s Pie — The secret to this fuss-free recipe is opting for frozen potato tots in place of the usual mashed potato topping. “Using potato tots instead not only saves you time but makes for a crispy topping that’s a nice contrast to the beef filling,” the chefs in our Food Network Kitchen explain.
4. Melissa’s Shepherd’s Pie — Boasting layer upon layer of flavor, Melissa’s bacon-laced beef filling is simmered in a bold beer broth before being topped with tangy garlic mashed potatoes and gooey cheese.
by Maria Russo in Recipes, February 25th, 2015
The food you love to hate, chicken breasts often get a bad rap: On their own and without any seasoning, they can be bland, and if they’re boneless and skinless, then they turn from moist to dry in a matter of moments when cooking. But if cooked properly (as in, not scorched beyond oblivion) and flavored, even with just salt and pepper, the go-to chicken breast can save many a day in the kitchen. This culinary workhorse is a blank canvas that you can dress up with nearly any ingredients (think Italian, Asian, French and Mexican profiles, among others) for breakfast, lunch and dinner; plus, it’s an inexpensive cut of meat that the whole family will enjoy. You can count on that. Below, in no particular order, are 11 times you’ll realize the humble chicken breast is your best friend in the refrigerator.
When You Run Out of Tomatoes on Pasta Night: Who says pasta must be served with red sauce? Rachael’s 30-minute Chicken Piccata Pasta Toss is just that — penne noodles quickly and simply tossed with classic chicken piccata fixings, like buttery chicken tenders and a bold lemon-caper sauce.
by Michelle Buffardi in Recipes, February 25th, 2015
Much like simply grilled chicken and the classic hamburger, cauliflower is a culinary blank canvas that can be paired with myriad other flavors and textures, like creamy cheeses, bold spices and tangy hot sauce, depending on what you’re craving and what ingredients you happen to have on hand. The beauty of cauliflower is that this vegetable can stand to be cooked at high temperatures and it maintains its sturdy consistency even when crumbled, so it can even be turned into something new altogether, like a pizza crust. Check out Food Network’s top-five new twists on cauliflower to get must-try recipe ideas from Katie Lee, Guy Fieri, Ina Garten and more of your favorite chefs.
5. Cauliflower Pizza Crust — There’s no dough required to make Katie’s easy cauliflower-based pizza crust. She simply processes the vegetable until it’s fine, then adds eggs and a duo of cheese for moisture before shaping into a traditional circle and baking.
4. Cauliflower-Onion Linguini — Ready to eat in only 35 minutes, Food Network Magazine’s healthy pasta delivers on both taste and texture, thanks to a sweet sauce of toasted onions, fresh basil and plenty of tender cauliflower. For a bite of welcome crunch, fry the onions with panko breadcrumbs and finish the dish with a sprinkle of pine nuts.
by Maria Russo in Recipes, February 18th, 2015
Peanut butter and jelly are always linked, but really, chocolate is peanut butter’s best partner. Was Reese’s Peanut Butter Cup the first example of this classic pairing? Maybe. This article says that a farmer named H.B. Reese, employed by Hershey’s, invented peanut butter cups, aka “penny cups” in 1928, so it’s possible we have H.B. to thank for this winning combination. Regardless of the history, whenever chocolate and peanut butter are together, you’ll have the best dessert ever. When a craving hits, you can take the easy route and sprinkle a spoonful of peanut butter with chocolate chips and pop it in your mouth, or you can make one of these treats.
by Michelle Buffardi in Recipes, February 15th, 2015
When it comes to simple side dishes, no vegetable takes the cake quite like potatoes; they’re easy to make in a hurry, endlessly comforting and sure to please even the pickiest eaters at the table. While a classic baked spud is a go-to preparation, a bit of mashing, slicing and dicing, plus indulgent additions like butter and cream, will transform the humble potato into a hearty staple. And no one knows that better than The Pioneer Woman, who has more than a few potato picks in her ranch recipe arsenal. Read on below to get Ree Drummond’s top-five takes on potatoes, including a cheesy twice-baked version and scalloped beauties studded with ham.
5. Perfect Potato Salad — Packed with sweet pickles, hard-boiled eggs and fresh dill, Ree’s easy potato salad features a mix of mayonnaise and mustard for extra tang. Follow her lead and mash the spuds to achieve a fluffy base.
4. Scalloped Potatoes and Ham — “The thinner the better,” Ree says of slicing the potatoes for her big-batch casserole. She layers these fine spuds with chopped ham, a thick, buttery onion sauce and plenty of gooey Monterey Jack cheese to create a stick-to-your-ribs side.
by Maria Russo in Recipes, February 10th, 2015
You can, and should, put eggs on pizza. Make a brunch-style pizza with bacon and cheese — this recipe is super-easy; it’s made with store-bought flatbread — or fry up an egg and slide it onto a slice of reheated leftover pizza. Think of it as an open-faced pizza breakfast sandwich.
Sure, spaghetti and meatballs go together like bread and butter, but these beefy rounds don’t have to be confined to Italian cooking — or even to beef. The beauty of the meatball is that (almost) anything goes: Pork, chicken, turkey and vegetables? They’re are all go-to fillings, too, and when it comes to flavors and serving options, you’re limited only by creativity, from Asian-inspired and barbecue sauce toppings to gooey cheese fillings and taco stuffings. Read on below for the best-ever takes on meatball madness beyond the traditional pasta pairing.
When Pepperoni Won’t Cut It: Rachael Ray crumbles ground sirloin into large chunks that resemble meatballs in her quick-fix recipe for Mega Meatball Pizza. Since she starts with store-bought pizza dough, this family-friendly pie, blanketed in stretchy mozzarella cheese, can be on the table in just over 30 minutes.
When You Don’t Want to Choose: Who says you can’t have it all? Food Network Magazine’s Chipotle Chicken Meatball Tacos prove that you can indeed enjoy the best of a culinary mash-up. Here meatballs take on a Mexican flavor after simmering in a hearty sauce of smoky chipotle peppers and jalapeno.