Bacon and eggs. Milk and cookies. Some things just go hand in hand. Broccoli and cheddar? Now that is a union of epic proportions. Luckily, there are many ways for you to indulge your broccoli-cheddar fixation, especially now that this favorite winter veggie is perfectly in season. With this trusty recipe list on your side, you have every reason to witness this fated pairing on your plate this week.
1. Perhaps the most-iconic display of broccoli and cheddar together is eaten with a spoon. Food Network Magazine’s Almost-Famous Broccoli-Cheddar Soup is creamy and rich, best when served restaurant style in a crusty bread bowl. For those hoping for something a little less heavy, Healthified Broccoli-Cheddar Soup is your saving grace.
2. Say goodbye to your strolls down the brisk freezer section. Make homemade Broccoli-Cheddar Pockets, like these by Food Network Magazine, by folding fresh broccoli and sharp cheddar cheese into store-bought French bread dough. No microwave required.
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Double-duty gadgets are a favorite on FN Dish, and rice cookers are just that. Newsflash: you can make more than rice in a rice cooker. Click play on the video above
to watch Jonathan from Food Network Kitchens easily make the ultimate comfort food: macaroni and cheese.
What do you make in your rice cooker (besides rice)? Tell FN Dish in the comments below.
When I was growing up, macaroni and cheese was a very special treat. The only time the boxed version made an appearance at our table was on the rare occasion when my parents went out in the evening and left us with a baby sitter. The sitter was given strict instructions to serve it with carrot sticks and glasses of milk, which dampened the joy of dayglow pasta just a little.
It wasn’t until I went away to college that I discovered two things about macaroni and cheese: It is dead simple to make from scratch, and if you stir in some kind of vegetable in with the pasta, you can call it a complete meal.
Once I was living off-campus and had a real kitchen at my disposal, I had my way with the world of mac and cheese. My roommates and I made cheesy shells with cheese, stirred ribbons of zucchini in with leftover spaghetti noodles, and we even did a batch of smoked salmon and cream cheese mac and cheese once for a brunch potluck. They were all tasty dishes that left me with a healthy respect for the power of cooked pasta and a quick batch of cheese sauce.
Before you start cooking, read these tips
I believe everyone should have one cookie recipe that they know by heart — one that can be easily whipped together to welcome new babies, offer up at potlucks and make on a whim when you need a touch of sweet homemade comfort.
For some people, that cookie is a basic chocolate chip. For others, it’s a rough and tumble mix of oats, nuts and dried fruit. And I know other folks who can make peanut butter or sugar cookies with their eyes closed.
The basic requirements of this type of cookie are that the ingredients can be kept in the kitchen cupboard, that you need only a bowl or two to make it, that it drops from spoon to baking sheet with ease (no roll-out cookies need apply) and that it tastes good. Being sturdy enough to withstand the U.S. Postal Service is not required, but it’s a plus.
Before you start baking, read these tips
From soup to bite-size fried balls and grilled cheese, macaroni and cheese can make an appearance in numerous forms this fall season. And this week’s Most Popular Pin of the Week gives you 25 different ways to keep this classic comfort food dish alive in your household. Start with the basics and then experiment:
The Pioneer Woman’s Macaroni and Cheese: Ree Drummond’s macaroni can be served straight from the stove or baked in a buttered dish with extra cheese until bubbling and brown.
Alton Brown’s Baked Macaroni and Cheese: Gooey macaroni with sharp cheddar cheese is crowned with breadcrumbs and baked until golden.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the recipes: 25 Macaroni and Cheese Recipes
This week’s Most Popular Pin of the Week, Giada’s Shortcut Pot Pies, is a great way to incorporate broccoli or other veggies into your family’s meals. Kids will also appreciate the manageable two-bite size of these cheesy broccoli-and-chicken-stuffed pot pies, and you’ll be relieved that they’re a cinch to prepare thanks to store-bought crust.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Mini Chicken and Broccoli Pot Pies
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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