by Marisa McClellan in Recipes, January 27th, 2012
by Marisa McClellan in Recipes, December 2nd, 2011
Until last weekend, I’d never made fried chicken at home. This is primarily because I grew up in a household that did not deep-fry. My mother preferred the kind of cooking that employed a nonstick skillet and the barest coating of heart-friendly olive oil. When we’d go out to eat, she would expound on the many dangers of fried foods and point my sister and me toward lighter, more healthful options. French fries were a very rare treat and chicken fingers came only in baked varieties.
It wasn’t until high school that I had my first piece of fried chicken. A dear friend’s mother prided herself on her perfectly cooked, crisp, tender drumsticks and delighted in making it for us. I gobbled it down hungrily and didn’t tell my family.
In recent years, fried chicken has gotten increasingly trendy. It’s got a pleasantly retro-kitsch appeal, so higher-end restaurants have begun to add it to their menus. I’ve taken advantage of those offerings on occasion, all the while believing that it was still something best left to professionals or those families with a serious fried chicken tradition.
Before you start heating your oil, read these tips »
by Marisa McClellan in Recipes, November 11th, 2011
Now that Thanksgiving has passed, there’s no way to deny it: The holiday season is here. I, for one, welcome the onslaught of parties, cookie exchanges and evenings spent shopping and wrapping gifts. There’s something so joyful and cozy about the many moments of celebration that will be folded into the next four weeks.
With so much packed into so little time, there’s never been a better time for project cooking. It’s just good sense to invest a few minutes over the weekend in a pot of something filling that can be quickly reheated for dinner one night and lunch the next day.
What’s more, in this season of entertaining, having a recipe tucked in your repertoire that is simple enough to prepare but sufficiently elegant to add to the buffet at your holiday open house is a very good thing.
Right now, I’ve found that the recipe that checks all these boxes is Ina Garten’s Chicken Bouillabaisse. It comes together in just a few steps, and dirties just a plate, a Dutch oven and a food processor or blender. The bulk of the time the recipe demands is hands off. You can relax (or prep that next batch of cookie dough) while the oven does the work and fills your home with warming scents. All this and more is what makes it perfect for The Weekender.
Before you start browning your chicken, read these tips »
by FN Dish Editor in Recipes, September 6th, 2011
I believe that it’s important to have at least one really good chicken recipe in your array of kitchen skills. It needs to be one that you know from heart and can make no matter where you’re cooking or how limited the assortment of available tools. It’s even better if it’s a dish that can be made with easily available ingredients that are unaffected by the changes in season.
Beyond those requirements, the actual chicken dish can be just about anything. The ability to truss a whole chicken and roast it until its skin browns and crackles beautifully certainly counts. A Pyrex pan of chicken legs, painted with honey-mustard dressing and baked until tender is always a good option. I’ve even known people to employ a slow cooker in their quest for the ideal chicken recipe.
Recently, in my ongoing search for the consummate chicken dish, I spotted Alton Brown’s recipe for 40 Cloves and a Chicken. I was fairly certain it would be love at first bite. He has you brown the chicken, top it with fresh thyme and an obscene number of garlic cloves (yes, 40) and bake until the meat is tender and the garlic nearly melts into the pan juices. Oh, yes.
Before you heat your skillet, read these tips »
by FN Dish Editor in Recipes, August 26th, 2011
With the help of a store-bought rotisserie chicken, these enchiladas come together in under 30 minutes.
Get the recipe: Chicken-and-Cheese Enchiladas
Browse more of Food Network’s kid-friendly recipes.
by FN Dish Editor in Recipes, August 2nd, 2011
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and for dinner this weekend, we’re ditching the barbecue sauce and marinating chicken in fresh herbs, garlic and lemon juice.
If you’re looking for a budget-friendly meal on the grill, purchase chicken legs — they’ll also cook up faster. While the total cook time for these babies is more than two hours, that is inactive time — time that the chicken is soaking up the flavor of the marinade in the refrigerator. Once the chicken is placed on the grill, dinner will be on the table in less than 30 minutes.
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by FN Dish Editor in Recipes, July 18th, 2011
Want to know what Food Network fans were cooking in July? From Basil Pesto to BLT Pasta Salad and sweet Peach Cobbler, here are the top 10 recipes of the month:
10. Paula’s Italian Pasta Salad
9. Food Network Magazine’s BLT Pasta Salad
8. Banana Bread Recipe
7. Alton’s Good Eats Meatloaf
6. Basil Pesto
by FN Dish Editor in Holidays, July 6th, 2011
These aren’t your average chicken tacos — Bobby’s sweet and spicy version is filled with grilled poblanos, barbecued onions and fresh coleslaw. Lean chicken breasts are seasoned with some of his favorites: ancho chili powder, cinnamon, cumin and light brown sugar.
Editor’s Note: If you’re looking to cut down the prep time to make this a weeknight meal, try the following:
1. Buy packaged cabbage-mix that has already been shredded.
2. If you don’t have time to make Bobby’s delicious Fire Roasted Green Chile Guacamole, substitute it with your favorite salsa, especially a tomatillo-based salsa.
Get the recipe: Spice-Rubbed Chicken Breast Tacos With Grilled Poblanos, BBQ Onions and Coleslaw
Browse more of Food Network’s grilled chicken recipes.
by FN Dish Editor in Recipes, July 5th, 2011
Celebrate this crunchy comfort-food holiday with one of Food Network’s top five fried chicken recipes. Whether you pan-fry, deep-fry or oven-fry, this lip-smacking treat is sure to satisfy adults and children. Choose from classic fried chicken or opt for a healthier version by baking chicken with corn cereal crumbs and crushed crackers.
5. Guy’s Fried Chicken
4. Robert’s Pan Fried Chicken, Parsley Pan Jus
Get the top three recipes
by FN Dish Editor in Recipes, June 29th, 2011
If you’re tired of barbecued chicken, try Giada’s Italian-styled grilled chicken with a quick and creamy pesto made from baby spinach, pine nuts, lemon and Parmesan — it takes this dish from easy to elegant in less than 30 minutes.
Get the recipe: Grilled Chicken With Spinach and Pine Nut Pesto
Browse more of Food Network’s grilled chicken recipes in Grilling Central.
If you’re looking to switch up the commonly slathered barbecue chicken this Fourth of July weekend, try Guy’s sweet and spicy grilled chicken. A combination of pureed mango, cilantro, chipotle peppers, garlic and lemon creates lip-smacking chicken thighs and drumsticks that the whole family will love.
Editor’s Note: Let the chicken marinate in the mixture the night before you plan on grilling your chicken to save you time.
Get the recipe: Chipotle-Mango BBQ Chicken
Browse more of Food Network’s chicken recipes in Grilling Central.