by Maria Russo in Recipes, February 24th, 2014
by Sara Levine in Recipes, February 24th, 2014
For better or worse, risotto has garnered a bit of a bad rap. After all, while traditional recipes promise deliciously creamy, comforting results, they do require a bit of attention and greatly benefit from low-and-slow cooking. Food Network Magazine’s Broccoli-Cheddar Oven Risotto (pictured above), however, celebrates the texture and taste of the classic preparation but is made almost entirely in the oven in only 35 minutes, which means little hands-on time is entailed.
The secret to Food Network Magazine’s risotto is twofold: cooking the broccoli separately from the risotto and covering the rice with plenty of hot liquid before baking. After quickly sauteing onions in butter with the rice and wine, stir into the mixture a whopping 4 cups of broth, then transfer it to the oven to finish cooking. In a little while the rice will have absorbed the liquid and become tender, while creating the smooth, rich sauce for which it’s famous. It’s important to use Arborio rice instead of everyday brown or white rice, as the Italian variety has a high starch content, and it’s that starch released during cooking that will ultimately create the creamy consistency. Before serving, add sharp cheddar cheese and a splash of hot water to loosen the texture, then stir in the roasted broccoli to round out the meal. To maintain a wholly vegetarian meal, be sure to use vegetable broth in place of the chicken broth.
by Amanda Marsteller in Restaurants, February 23rd, 2014
Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.
First up: two Italian-American classics, pizza and Caesar salad. We already know that these dishes complement each other — often they’re eaten together in the same meal, perhaps at a favorite neighborhood red-sauce joint. Why not embrace their cheesy, creamy, crunchy, garlicky qualities all in one dish?
by Virginia Willis in Recipes, February 21st, 2014
Ooey, gooey and chock-full of melted cheeses, there’s just no dish that’s quite as comforting as macaroni and cheese during the cold winter season. The craving for a creamy bowl of mac can attack at any time, so if you find yourself on the road this month and need an instant cure, stop by one of these top spots for mac and cheese across the country. With options like old-fashioned baked casseroles and gourmet lobster mac on the menu, get ready to sink your spoon into some of the most-indulgent bowls around from these masters of macaroni.
Mad Donna’s — Nashville
With a full section of the menu devoted to Mad Macs, you know that this Music City joint must be serious about mac and cheese. There are six “mad” variations to choose from, but on Heat Seekers, Aarón Sánchez and Roger Mooking braved the most-intense mac of all, the blazing-hot habanero mac and cheese. Amplified by whole peppers and doubly spicy habanero powder, this menacing mac is topped with even more heat in the form of “hellfire crunch,” a mix of crumbled tortilla chips and habanero powder.
by Allison Milam in Recipes, February 20th, 2014
As an avid biscuit maker, I enjoy eating and baking many forms of biscuits. There are fluffy, light, flaky biscuits; tender, soft, cakelike biscuits; massive country-style biscuits called catheads; and delicate tea biscuits meant for ladies’ luncheons.
I’m asked quite a bit about biscuits. Random folks hear my accent and ask about Southern biscuits. People reach out on Twitter and Facebook. I also get at least a couple of emails a week asking how to make biscuits.
by Maria Russo in Recipes, February 19th, 2014
Remember when grilled cheese meant nothing more than bread, cheese and butter? It turns out that’s all just a starting point for this cheesy hand held favorite. Before taking out the panini press or heating up a skillet, help your grilled cheeses grow up by stacking them high with all kinds of fun add-ins. With just a little creativity, grilled cheese can mature into a cheesy meal worthy of lunch or dinner. And, when it comes to comfort food, few things in this world can compare.
1. Perfected — For the Barefoot Contessa, the Ultimate Grilled Cheese means layering thick slices of smoky bacon, multiple types of cheese and even a swipe of Dijon on sourdough.
2. Wide Open — Assembled on a crusty halved baguette, this Open-Faced Tomato Grilled Cheese by Food Network Magazine is so good it doesn’t even need that top layer of bread.
3. Smoky Spin — Pack all of the flavors of chile relleno, a Mexican favorite, into Roasted Poblano and Mushroom Grilled Cheese. With a noted smokiness for chipotle peppers, this sandwich has all the vibes of the traditional dish.
by Sara Levine in Recipes, View All Posts, February 16th, 2014
A tried-and-true classic that you’ve likely been enjoying for decades, beef stroganoff is a comfort food favorite that’s rich, creamy and satisfying. The secret to a successful stroganoff is letting the dish develop as much flavor as possible, which is why most recipes suggest cooking it on a low temperature for a long time. After a while, the mushroom sauce will develop full, robust flavors and the meat will break down and become deliciously tender. And because stroganoff is most often served alongside noodles, it’s a go-to dish if you’re looking to stretch your beef purchase. Check out Food Network’s top-five beef stroganoff recipes below to find traditional and contemporary takes on this timeless dish that’s ideal for a hearty Sunday supper.
5. Skillet Hamburger Stroganoff — Try swapping lean ground beef in place of traditional sirloin or chuck roast, and opt for low-fat sour cream and enriched pasta to offer a lighter take on traditional stroganoff without sacrificing the taste or texture of the classic meal.
4. 5 Ingredient Beef Stroganoff — The beef in this recipe is sliced thinly, so the dish takes only 30 quick minutes to prepare from start to finish. Just sear it first, then simmer the sirloin in a meaty combination of onions and beef stock, and finish with sour cream for richness.
by Allison Milam in Holidays, February 13th, 2014
Mac and cheese is a comfort food all-star, beloved by kids and adults alike. The chefs in Food Network Kitchen created a classic, crowd-pleasing stovetop recipe that hits the spot, but they didn’t stop there. They took that basic recipe and baked it up with add-ins like veggies and meats for more complete, satisfying meals. Read more
by Maria Russo in Recipes, February 12th, 2014
It’s February 13. Whether you’re a boyfriend or girlfriend, husband or wife — or even a good friend — you have just enough time to plan something special for Valentine’s Day. No, we’re not suggesting a last-minute swing by the convenience store for one of those cardboard, heart-shaped chocolate boxes moments before the big date. Instead, show your love by baking up decadent chocolate desserts in your own kitchen. These heart warmingly homemade chocolate-centric recipes come to you just in the nick of time, working as a romantic treat for two or an irresistible dessert for a troupe of sweet-toothed singles.
A fudgy brownie is a no-brainer, but Ina Garten’s Brownie Tart (pictured above) cuts down on flour so that it’s extra rich and chocolatey. She deepens the flavor of chocolate by adding coffee granules, making the whole house smell like brownies.
by Maria Russo in Recipes, February 10th, 2014
Warm, comforting and hearty, casseroles may be the ultimate family-friendly meal. After all, when it comes to preparing nightly meals at home, many look to easy-to-make all-in-one dishes, and casseroles fit the bill every time. They’re a cinch to pull off in a hurry, and most recipes yield extra servings that guarantee you leftovers for lunch or dinner tomorrow. Check out Food Network’s top-five casseroles below to find the most-satisfying comfort foods from The Pioneer Woman, Rachael, Giada and more Food Network chefs.
5. Chicken Spaghetti — For added taste and texture, Ree uses both white and dark shredded chicken, plus cream of mushroom soup and cheddar cheese, which promise decadent results. Click the play button on the video after the jump to watch Ree make it.
4. Sunny’s Tuna Noodle Casserole — The secret to Sunny’s timeless recipe is the mushroom-herb sauce she makes to coat the tuna, peas and pasta. It’s laced with Worcestershire and horseradish for subtle bite, and the thick texture is deliciously creamy and rich.
Whether you’re cooking for one, feeding a family of four or entertaining a crowd, preparing big-batch dishes is a good idea not only to ensure you don’t run out (especially if you’re entertaining guests), but also so that you’ll have enough left over to enjoy tomorrow. The secret to easy meals is having ready-to-go ingredients on hand, and that includes already-cooked dishes just looking to be reheated. So if you prepare a hearty stew or casserole one day, guarantee quick-fix lunches and easy dinners for the next few days by making a bit extra.
Bobby Flay‘s top-rated Eggplant Parmesan (pictured above) has leftovers built right into it, as this recipe feeds up to a whopping 12 people. Made with a simple red pepper-laced tomato sauce, crispy fried eggplant and layer after layer of creamy cheeses, this hearty Parmesan is the ultimate in Italian comfort food. After simmering the sauce for a bit, Bobby begins building the casserole, starting with a smear of sauce in the pan, then adding crispy fried eggplant, and a combination of mozzarella, Pecorino Romano and fontina cheeses before repeating the process and baking. It’s best to let the Parmesan sit for a few minutes after you’ve taken it out of the oven; this will help prevent the sauce and gooey cheeses from oozing out once you’ve sliced it.