by FN Dish Editor in Community, May 19th, 2013
by Maria Russo in Family, Holidays, May 11th, 2013
The secret to making this week’s Most Popular Pin of the Week, Giada’s five-star tiramisu, is layering the ingredients so that the raspberry jam and mascarpone-cream mixture turn crunchy lady fingers into soft, cake-like bites.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.
Get the recipe: Giada’s Raspberry Tiramisu
Watch Giada make this recipe
by Maria Russo in Community, April 28th, 2013
Listen up, dads. Even though Mother’s Day is just a few hours away and you may not have bought the devoted mom in your life a worthy present yet, there’s indeed time left to gift her something from the heart, a present that she’ll surely appreciate. Instead of resorting to a bouquet of flowers from the local bodega, gather your kids in the kitchen and commit to making Mom an extra-special Mother’s Day dessert. While there’s a time and a place for fancy, intricate sweets, Mother’s Day isn’t it, especially if they are to be prepared by little hands. Can-do desserts are the treats of choice instead — those that deliver tried-and-true results every time. Check out a few of FN Dish’s favorite easy desserts below, then browse Food Network’s Mother’s Day Central for more recipe inspiration and entertaining tips.
A no-bake recipe that can be prepped in only 20 minutes, Food Network Kitchens’ Lemon Tiramisu Trifle (pictured above) relies on store-bought goodies like lemon curd and ladyfinger cookies to ensure that this dessert is a cinch to prepare. Once you and your kids have arranged the first half of the cookies in a dish, start layering them with lemon syrup, lemon cream and fresh berries. While the trifle is essentially done as is, it needs to chill for at least eight hours so that the flavors of the lemon, berries and cream marry and the ladyfingers become soft with syrup. This means that it’s best to make the dessert tonight or first thing tomorrow morning, so it will be ready to enjoy after dinner.
Keep reading for more recipes
by Marisa McClellan in Entertaining, April 26th, 2013
Every bit as impressive as towering cakes, chocolate tarts and fruity pies, this week’s Most Popular Pin of the Week is a far-simpler-to-make dessert that’s refreshingly light and zesty. Giada’s top-rated Lemon Ricotta Cookies With Lemon Glaze (pictured above) are buttery bites laced with creamy ricotta cheese and fresh lemon juice, plus they’re easy enough to bake for your family but elegant enough that you can serve to guests at a party.
For more recipe inspiration for sweet-tooth-satisfying desserts, visit Food Network’s Let’s Bake Board on Pinterest.
Get the recipe: Giada’s Lemon Ricotta Cookies With Lemon Glaze
by Maria Russo in Family, Recipes, April 18th, 2013
My birthday is less than a month away, so I’m in the process of conducting my annual cake audition. I got in the habit of making my own celebratory cake some years back as a way to try out intriguing recipes and to stretch my baking skills a little. In the weeks before my big day, I make a few new-to-me cakes, in the hopes of finding something fun and tasty to serve.
Three years ago, I made lavender-infused cupcakes to take to a party in a friend’s garden. Two years ago, I layered and frosted my way to a triple-decker chocolate cake. Last May, I mixed things up with a strawberry-rhubarb pie. It didn’t hold candles well, but it received raves from my friends.
Recently, I’ve had cheesecake on the brain, so I decided to tackle a few different versions in the hopes of finding a worthy candidate. I started with Bobby Deen’s recipe for Ricotta Cheesecake. I was attracted by the fact that it’s lighter than traditional cheesecake — and it’s easy to put together. It can be made in a single bowl and doesn’t require a water bath to keep it tender.
My tasters and I came to the conclusion that while it’s not indulgent enough for a birthday, it may be the perfect spur-of-the-moment cake for casual gatherings. That makes it just perfect for The Weekender!
Before you start baking, read these tips
by Jill Novatt in Family, Recipes, March 28th, 2013
When it comes to stocking the cookie jar, chocolate chippers and frosted sugar cut-outs are go-to favorites, but just like those indulgent treats, peanut butter cookies are also timeless standbys that both kids and grownups enjoy. Soft and chewy, most peanut butter cookies require just minutes in the oven, so they’re ideal bites for last-minute entertaining or when you simply need to satisfy a sudden sweet-tooth craving. Check out Food Network’s top-five recipes for easy-to-make peanut butter cookies below to find a mix of classic and dressed-up desserts alike, then tell FN Dish: What’s your favorite kind of cookie?
5. Peanut Butter-Chocolate Chip-Bacon Cookies — Food Network Magazine takes peanut butter cookie dough to the next level by incorporating honey-roasted peanuts and a pinch of chipotle powder, plus crumbled crispy bacon and rendered bacon drippings to create the ultimate sweet and savory bites.
4. Paula’s Peanut Butter Cookies — For an extra-special touch of decadence, add a Hershey’s Kiss to each cookie just after they’re removed from the oven. Try to work quickly so the chocolates can gently mold to the center while they cookies are still hot.
Get the top three recipes
by Marisa McClellan in Entertaining, Holidays, March 22nd, 2013
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
Cookie cakes are a great way to celebrate without having to spend hours making a cake and icing. They are easy, fun and delicious. All you need is store-bought cookie dough and a few ingredients.
First, start with the classic version: Using the entire package of store-bought cookie dough, press it into a roughly 10 to 12 inch-diameter circle on a parchment-lined sheet pan. Bake according to package directions. It may take slightly longer than package time, depending on your oven.
Get four new ideas to add new life to the classic:
by Sarah De Heer in Holidays, March 21st, 2013
My cousin Amy starts planning for Passover in January. The save-the-date email comes first, with the time and location in bold (though they’re the same every year). A few weeks later, dinner assignments follow. Later there are email reminders and carpool arrangements.
It used to be that I willingly accepted whatever meal assignment was handed to me. In recent years, however, I’ve gotten more strategic. As soon as the first Seder planning email goes out, I reply with an offer of what I’d like to bring. This way, I can ensure there will be something on the table that my picky husband will eat, and I get to play to my strengths as a cook.
On Monday (and for the second year running), I’m bringing brisket and a flourless chocolate cake. I bring the brisket because I make a good one, and I do the cake, well, because nothing finishes a meal like a good chocolate cake.
Before you start baking, read these tips
by Maria Russo in Holidays, Recipes, February 13th, 2013
It’s no surprise to see an abundance of flourless chocolate cakes and incredible matzo bark covered in chocolate and butter during Passover — leavened products are forbidden during the holiday, so decadent substitutions are available. In the most-recent issue of Food Network Magazine, the Test Kitchens prepared five cakes without using all-purpose flour (pictured above is Flourless Red Velvet Cake, get more recipes below) to try at home and the results were tremendous. That led us to picking baker and co-owner of Breads Bakery in New York City Uri Scheft’s brain, to dive a little deeper into the subject. The world of starches, flours and desserts is so vast and can be overwhelming — so we turned to an expert.
What would kosher potato starch do to a cake? What type of cakes would you use this substitution in?
Uri Scheft: Potato starch sucks all of the liquid out, but because of the lack of gluten, it doesn’t really bind the ingredients. It leads to a more crumby, more dense cake that hasn’t risen as much. It is good for brownies because they don’t need to rise a lot. Additionally, they are better when not cooked completely through.
by Maria Russo in Food Network Chef, Holidays, February 12th, 2013
Just like flowers and perhaps a glass or two of champagne, chocolate on Valentine’s Day is a must. This year, however, instead of resorting to store-bought candies, try making simple red velvet desserts for you and your special someone to enjoy together. Boasting a subtle cocoa taste instead of an overpowering punch of chocolate flavor, red velvet treats pair naturally with smooth cream cheese frosting, and their distinct crimson color just can’t be beat when it comes to a red-themed holiday like Valentine’s. We’ve rounded up Food Network’s top-five red velvet recipes below to help you prepare easy-to-love favorites that will have your sweetie swooning in no time.
5. Red Velvet Swirl Brownies — Before baking Sunny’s brownies, gently run a knife tip through the decadent layers of red velvet batter and sweetened cream cheese to achieve an attractive swirled topping.
4. Red Velvet-Cherry Cake Roll — The secret to executing this can-do cake is rolling it while it’s still supple and warm. After it’s cooled, unroll it and stuff with an almond-laced cream cheese frosting before gently rerolling the cake and serving.
Get the top three recipes
Instead of fighting the crowds of couples at hot spot restaurants on Valentine’s Day, treat your sweetie to an extra-special dinner and dessert at home on Thursday. Food Network’s one-stop Valentine’s Day destination has everything you need to plan a savory meal for two, while Chopped judge and Iron Chef Geoffrey Zakarian has the ultimate confection for an unforgettable supper — a showstopping dessert that’s by far more impressive looking than it is difficult to prepare, even for the most novice bakers among us.
FN Dish caught up with Geoffrey during a live cooking demonstration at the Borgata Hotel Casino & Spa in Atlantic City, N.J., and he shared his tried-and-true Flourless Raspberry Souffle recipe from his cookbook, Town/Country: 150 Recipes for Life Around the Table. He’s the first to admit that most people are “freaked out by souffles,” but he promises that there’s no reason to be. A master of souffles himself, Geoffrey first began making them in his earliest days as a chef at New York City’s Le Cirque restaurant. “That was my first job in the kitchen,” he told us. “I was a souffle chef.” There he’d prepare nearly 150 souffles every day, and he quickly picked up “all the tricks of the trade.”
Whether you’ve dabbled in from-scratch souffles before or are new to making them, Geoffrey explains that there are a few must-know secrets to pulling off this dessert successfully. Check out his top-five tips for baking up light, fluffy souffles every time, then read on to find his can-do recipe.
Geoffrey’s souffle tips and recipe