There’s a time and a place for classic Italian pasta dishes. You know, the kind where al dente spaghetti is lackadaisically draped over the plate and a few sprigs of basil are planted on top. This time around, we’re digging only pasta dishes that require a sturdy spoon to lift up every last layer. With dishes as comforting as these, it’s hard to believe it all started with rigid pasta. Thank goodness for the great art of boiling water, right?
Alton Brown’s Baked Macaroni and Cheese combines the classic elbow shape with freshly shredded sharp cheddar and hints of paprika and mustard. It’s just what you would expect out of the traditional baked rendition and, man, is it good. If you’re looking to move beyond the quintessential mac, try out Food Network Magazine’s Buffalo-Chicken Macaroni and Cheese. It’s spiked with hot sauce and loaded with store-bought rotisserie chicken.
This collection wouldn’t be complete without a recipe like Neelys Baked Ziti or a good lasagna. For once, the latter isn’t restricted to the casserole dish. Food Network Magazine’s Skillet Lasagna packs all that baked flavor using just the stove. Scattered with ground beef and two types of cheese, Paula Deen’s Baked Spaghetti fixes the strands into melted, bubbly form in the oven.
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We don’t need to be the ones to tell you there’s no science to a grilled cheese. For a Classic American Grilled Cheese, simply slather slices of white bread with some butter, pile on the American cheese and get it on the griddle. Things start to get more interesting, however, when your ingredient list broadens beyond just one cheese, bringing on a whole new spectrum of flavor.
Let’s start on the grilled sandwich that focuses on the cheese itself: This Three-Cheese Grilled Cheese recipe by Food Network Magazine stacks cheddar, Swiss and American before heating to melted perfection. Forgoing slices, Rachael Ray’s garlic-buttered Grilled 4-Cheese Sandwiches come laden with four shredded varieties — provolone, mozzarella, Parmesan and Asiago.
More often than not, the supreme grilled cheese is achieved using two simple ingredients: cheese and juicy tomatoes. Food Network Magazine’s Open-Faced Tomato Grilled Cheese renounces that extra dose of bread, and its Triple Grilled Cheese With Tomato Soup pairs the sandwich with its consummate match.
Add meat to the traditional grilled cheese for a well-rounded sandwich. Ina Garten’s Ultimate Grilled Cheese (pictured above) for Food Network Magazine fuses bacon and two kinds of cheese, while its Corned Beef Grilled Cheese comes together with spicy whole grain mustard, grated Jarlsberg and freshly sliced deli meat. Food Network Magazine’s Ham-Taleggio Grilled Cheese counters the salt of the meat with the sweet crunch of green apple.
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How many times have you clicked on the television to see a family grinning over store-bought biscuits coming fresh out of the oven? You can’t blame them; the biscuits are so hot you can pull them apart. The easy method is all well and good, but whipping up a batch from scratch is the most comforting route of all. For once, stray from your classic Southern Biscuits and tear into one of these many variations.
Consider Paula Deen the biscuit master. Her recipes for Cheese Biscuits, Sour Cream Butter Biscuits and Fried Biscuits go along with any hearty meal, and her Pineapple Upside-Down Biscuits and Sweet Potato Biscuits are made complete with a sweet edge.
Branch out with Food Network Magazine’s own biscuit concoctions. Almost-Famous Cheddar Biscuits (pictured above) and Bacon-Cheese Biscuits work wonders along a heaping bowl of chili, while Lemon-Thyme Biscuits and Dill Biscuits With Honey Butter embody the rejuvenating spirit of afternoon tea. The sweetness in Molasses Biscuits jives well with whole-wheat flour, wheat germ and fresh thyme. We bet you’ve never had Pumpkin-Parmesan Biscuits; they’re sweetened with sugar, spiced with nutmeg and spiked with finely grated cheese.
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Forget the cafeteria impression you have of meatloaf — it’s come a long way since its lunch-tray roots. Meatloaf is good nestled beside a mound of mashed potatoes, but it’s better when a little something extra hits the stage.
Go the handheld route with this series of meatloaf sandwiches. Giada De Laurentiis fixes her Pancetta and Turkey Meatloaf Sandwiches on plush Italian rolls with a handful of spicy arugula. Jeff Mauro’s All-American Down-Home Patriotic Meatloaf Sandwich comes with a homemade glaze and loads of crunchy toppings.
Food Network Magazine’s Tangy Meatloaf Burgers (pictured above) and Meatloaf Sliders bring the flavor-rich disposition of the dish into America’s favorite sandwich.
If sandwiches aren’t your thing, try Food Network Magazine’s Mini Skillet Meatloaves and then put the leftovers to use with Meatloaf Quesadillas With Cilantro Cream.
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Dust off those slow cookers and Dutch ovens. This week, we’re breaking down the most comforting stew recipes by protein. When simmered low and slow, even the toughest meats transform into soft, no-knife-necessary morsels. In the end, the theme here is gentle cooking, and just about any ingredient will do.
Oftentimes, when a stew hankering hits, it’s of the beef genre. Paula Deen’s Old-Time Beef Stew is deeply rich and ultimately classic. Food Network Magazine’s zesty Slow-Cooker Caribbean Beef Stew is over-the-top with a hit of hot sauce.
Sausage may not necessarily require low-heat cooking for its finer side to emerge, but Food Network Magazine’s Sausage-and-Vegetable Stew and Shrimp and Chorizo Stew are savory and heartening.
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Chicken: It’s probably up there with “mom” as one of your first words. And there’s good reason for that. It’s simple and versatile, lean and easy to do in a hurry. More often than not, chicken is relegated to the weeknight spot and to redundant preparations. Well if it’s up to us, our faithful chicken deserves a little something more. This week, run down the line of our feistiest chicken recipes. Because hey, who says comfort food has to come from a casserole dish (not that there’s anything wrong with that)?
A deep bowl of sultry curry has always been known to do the trick. Check out Aarti Sequeira’s Green Chicken Curry recipe, which comes steeped in cilantro, ginger and garam masala.
The Super Bowl may be in the past, but whose wing craving ever truly subsides? The Neelys’ Spicy Fried Wings from Food Network Magazine go perfectly with curling up on the couch after a long day at the office.
Grab a head of iceberg lettuce and get swaddling. Rachael Ray’s Barbecued Chinese Chicken Lettuce Wraps are do-it-yourself at the dinner table and a low-carb way of having fun with the fam.
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Once the game is clicked on this Sunday, your chances of stirring a pot come to a screeching halt. You need one-pot dishes that come together — and stay together — throughout your Super Bowl party. That’s why, this week, we’re lining up our favorite chili recipes, ranging from traditional to chicken to white bean. Simmer a pot for the fam or fix it cook-off style. Either way, this Sunday is all about chili.
In the spirit of keeping things easy, consider your slow cooker your most valuable asset. Slow-Cooker Texas Chili and Slow-Cooker Chicken Chili by Food Network Magazine both come to fruition in just about seven no-hassle hours. Simply pile in the ingredients and kick off.
Food Network Magazine’s Chili con Carne (pictured above) is prepared the classic way, while Tyler Florence’s Beef Chili swaps ground beef for tender morsels of cubed beef. For a chili recipe that goes heavy on the beans, Ellie Krieger’s Three Bean and Beef Chili is brimming with black, kidney and pinto.
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Ditch the delivery drama and slice up a pizza of your very own. We’re not talking about taking a box from the freezer. With the help of store-bought dough (available at most grocery stores or pizzerias), these pizza recipes are as quick as ordering in. Simply stretch out the dough, don with your favorite toppings and pop it in the oven.
Sometimes a good pizza comes down to the trilogy: mozzarella, tomato and basil. Giada De Laurentiis creates the classic slice with her Pizza With Fresh Tomatoes and Basil recipe.
Rachael Ray makes a Wingless Buffalo Chicken Pizza (pictured above) that packs all of the heat of the finger-licking favorite. Her Mega Meatball Pizza, on the other hand, has more of that Italian flair.
Sandra Lee’s BBQ Chicken Pizza puts store-bought chicken tenders, shredded Gouda and barbecue sauce to use. On a smaller note, Pizza Pockets come loaded with turkey sausage and arugula and trade the usual large triangle for a dish perfect for parties.
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We all get a bit territorial over our chocolate chip cookies. Some like them so crispy a discernible crunch ensues. Others like them so soft that it’s unclear whether they ever reached the oven. In the end, however, there’s no argument over this cookie’s ability to bring us back — especially when a glass of milk is involved. Preheat those ovens. It’s time for some cookies.
The recipe for classic Chocolate Chip Cookies, in reality, needs no fiddling. It’s soft on the inside and crispy on the outside. Just out of the oven, the chocolate chips are so gooey they stick to your fingers.
Still, Food Network Magazine has its own take on the many faces of the chocolate chip cookie, perfect for those a bit particular about consistency. Check out its recipes for Chewy Chocolate Chip Cookies, Crispy Chocolate Chip Cookies and even Cakey Chocolate Chip Cookies.
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Whenever we dip fries in ketchup, spoon gravy over mashed potatoes or savor an egg with a side of home fries, the good ole potato is doing what it does best. As the foundation of our most loved sides, it comforts us to our very core. That’s why in this second week of frosty January, we’re moving down the line of our favorites potato recipes, from mashed to pancaked.
Is it a holiday? Steak night? You can bet a mound of Velvety Mashed Potatoes will be in attendance. For those who yearn for more structure, Baked Mashed Potatoes with Parmesan cheese and breadcrumbs go in the oven until golden brown.
A burger has never seen a day without fries. Guy Fieri’s golden Double-Fried French Fries (pictured above) are everything you’d ever want in a fry, while Tyler Florence’s Oven Fries are baked in lieu of visiting the fryer.
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