by Ricky Smith in Entertaining, August 13th, 2014
by Nikhita Mahtani in Books, Contests, Food Network Magazine, August 12th, 2014
Amid getting meats prepped for the grill and making sure cold cocktails are readily available, the last thing you want to worry about while entertaining in the summer is a big, fancy dessert. And to be honest, after all those cocktails, no one is going to fully appreciate that spun-sugar garnish you spent three hours on anyway. So keep things simple. And nothing is simpler than a sweet treat you can make ahead of time and pop in the freezer until it’s time to serve. These recipes utilize bold flavors that hold up well in the icebox, so you and your guests can indulge while keeping cool.
Frozen Key Lime Pie
Ah, what a classic. Summer is the peak of lime season, so this is a great way to showcase the freshest citrus of the year. A graham cracker crust is the perfect bed for the creamy lime filling, adding a bit of sweetness to balance all of the flavors. It takes just 25 minutes to prep and bake, then pop it in the freezer overnight. Plus, think about how much easier it is to divvy up and serve a pie that’s frozen rather than falling all over the place.
by Cameron Curtis in Recipes, May 19th, 2014
If you’re tired of the standard chocolate and vanilla cupcakes, this book’s for you. Desserts can be a wonderful way to experiment in the kitchen, from trying flavors like coconut and pineapple to creating cakes that look like mounds of cheese or even a burger with french fries. For those ready to take the plunge into creating the most luxurious delicacies, look no further than this new cookbook by the editors of Food Network Magazine, Sweet: Our Best Cupcakes, Cookies, Candy and More.
From exotic twists on old classics with recipes like Mini Bacon Cheesecakes and Poppy Seed Tortes to fruity favorites like Apple-Walnut Galette and Orange-Cream Pops, there are recipes for every mood and age group. Kids will love the Fake-Out Cakes section of the book, which involves cakes shaped like popcorn and lobster rolls, while adults will devour the grown-up flavors of the Chocolate and Olive Oil Fig Cake as well as the Hazelnut Dacquoise. With step-by-step instructions and full-page color photographs to make sure you’re on the right track, Sweet demystifies dessert and makes sure you’re doing it right.
You can buy a copy of Sweet here, or you can enter to win one for free from FN Dish. We’re giving five lucky, randomly selected readers each a copy of Sweet, and all you have to do to enter to win one is leave a comment below telling us your favorite dessert recipe (you must include the recipe URL in your comment to be entered to win — find dessert recipes here).
by Sara Levine in Recipes, View All Posts, April 12th, 2014
These quick and easy treats use a few store-bought ingredients to save you time in the kitchen. From frozen pie crusts to instant pudding and more helpful shortcuts, supermarket staples mean you can have a gourmet dessert any night of the week.
by Virginia Willis in Recipes, April 11th, 2014
Aside from the old reliables — always-addictive chocolate matzo brittle, from-scratch coconut macaroons and flourless chocolate cake — Passover desserts are usually forgettable. Attempts at kosher-for-Passover versions of cookies and brownies never turn out very well, and those sugared jelly candies always make an appearance but remain untouched on the Seder dessert spread. Fortunately, we rounded up five decadent new desserts that are worth making whether you’re observing Passover or not.
Lemon-Coconut Matzo Jelly Roll
This flour-free, non-dairy dessert will make an impressive showing when sliced on the post-Seder dessert table. Read more
by Allison Milam in Recipes, February 27th, 2014
Banana pudding is the epitome of old-fashioned country cooking. Yet it’s based on the English dessert called trifle made of layered cake, custard and fruit, often served in a special footed glass serving dish. There are no fancy dishes used for banana pudding. The iconic banana pudding receptacle is a square-shaped Pyrex glass baking dish. Practically every “meat-and-three”-serving restaurant, old-school cafeteria and BBQ joint across the South has a shallow aluminum pan or Pyrex dish of silky banana pudding on its cold line ready to serve up. Nothing fancy, no ordeals — just easy and delicious. Read more
by Maria Russo in Recipes, February 22nd, 2014
Every stage of the cookie-baking process — from licking the batter to succumbing to seconds — is therapeutic. Just as soon as you slide them from the pan, any kind of work-, traffic- or weather-induced woe will meet its end. But let’s be realistic; cookie comfort isn’t one-size-fits-all. You may need to bake up some solid recipes for old-school classics, or try your hand at new creations you might not have considered. All that’s left is a non-negotiable glass of cold milk, since cookies are simply better when they’re dunked.
A no-fail recipe for Chocolate Chip Cookies is vital for any baker. Consider this easy, versatile dough a jumping-off place; whatever you add beyond chocolate chips is up to you. For those who prefer these classics with a crunch, Crispy Chocolate Chip Cookies are baked until just brown around the edges.
by Jackie Alpers in Recipes, February 12th, 2014
On this morning’s all-new episode of The Kitchen, Katie Lee proved that when it comes to sweet tooth-satisfying desserts, sometimes preparation and assembly can be just as productive as baking. She welcomed her mom, Kim, to the set, and together they made a duo of no-bake desserts: No-Bake “Cow Pile” Cookies, featuring a crave-worthy combination of chocolate, peanut butter and oats, and No-Bake Banana Pudding Pie, a simple but comforting classic.
Whether you’re looking for fuss-free treats to make with your kids or just need a go-to dessert for a last-minute get-together, no-bake recipes like Katie’s offer endless quick-fix options. Since you don’t need to account for baking time, most dishes can be fully prepared in mere minutes (although they may need to cool) and are simple to execute, even in a hurry. Cheesecakes and tarts become even easier if they’re started with a store-bought crust, while trifles, mousses and mix-and-drop cookies guarantee wows from the crowd despite being nearly effortless to put together.
by Sara Levine in Holidays, Recipes, February 11th, 2014
Love and chocolate. That’s what Valentine’s Day is all about. Go beyond the boring box of store-bought chocolates and wow your valentine with spicy homemade truffles decorated with sprinkles, candies, sparkling edible glitter and glimmering edible jewels.
My go-to recipe for Spicy Brazilian Chocolate Truffles is extremely easy. The secret is constantly stirring the chocolate over low heat until it becomes very thick. Make a batch for your sweetie and check out step-by-step instructions below for decorating each of the truffles in my assortment.
by Jackie Alpers in How-to, January 22nd, 2014
When it comes to red velvet, think beyond cakes and cupcakes. After all, you can now find red velvet ice cream and even red velvet tea in the grocery store. Inspired by this beloved flavor, the chefs in our Food Network Kitchen came up with five all-new red velvet recipes that are perfect for Valentine’s Day — or any day, really.
Brighten up even the grayest winter days and beat those winter blahs with these five fun ways to add more color into your life with sprinkles.