by Jonathan Milder in Books, Holidays, March 18th, 2013
by Food Network Magazine in Food Network Magazine, February 14th, 2013
Is it possible to ascribe narcissism to a foodstuff? Do ingredients have egos? Is there vanity in a vegetable? The curious world of single-subject cookbooks suggests “yes!” Broccoli, did you really need an entire book? Hemp, wouldn’t a magazine feature have sufficed? Foods on sticks, where is your modesty?
Eggs are another story. There is no egotism in an egg book, not when you consider the crucial role eggs play in nearly every aspect of cooking, from breakfast to dinner, sweet to savory. Yes, eggs deserve a book — books! And books they’ve gotten. One online source lists 405 cookbooks on the subject.
At the Food Network Library, we keep a mere half dozen, but each is so wonderful in its own way that we just had to share. Here are four favorites from past and (recent) present: the best, the most-charming and the most-beautiful egg books from Food Network’s shelves.
by Marisa McClellan in Entertaining, Recipes, January 25th, 2013
Hot Tips for Healthy Cooking From Food Network Kitchens’ Katherine Alford:
Hard-boiled eggs are a great way to add protein to your diet. Despite the name, you should simmer — not boil — hard-boiled eggs. Put eggs in a saucepan, cover with water and bring to a boil, then remove from the heat and let stand 10 minutes. When they’re done, plunge them into ice water, then peel under running water. You’ll get eggs with creamy yolks, tender whites and a mild smell.
(Photograph by Levi Brown)
by Maria Russo in Recipes, October 29th, 2012
When I was in my twenties, going out to brunch was one of my favorite weekend activities. I loved every part of the ritual, including waiting for a table, choosing between sweet or savory and dividing up the check with a happily full belly.
Though eating brunch on a Saturday or Sunday morning is still a beloved pastime, I’ve found that my preferred venue has changed. These days, I’m all about brunch at home. It’s cheaper, the temptations are fewer and it can be prepared and eaten while one is wearing pajamas.
Because I can far too easily default to the same three brunch dishes (scrambled eggs with turkey bacon, whole-grain pancakes or leftover stuffed omelets), I do try to seek out brunch recipes that are outside my norm. Some weeks (and much to my husband’s delight), I bake a coffeecake. Others I bake up a frittata in my trusty cast-iron skillet (though some claim that I am too heavy-handed with the kale).
Before you start cooking, read these tips
by Jill Novatt in Holidays, Recipes, May 9th, 2012
When you’ve run through your repertoire of supper staples and want to add something new to the mix of weeknight meals, try thinking beyond dinner recipes and incorporating breakfast favorites into your routine instead. Offering just as hearty a meal as more traditional dinners, eggs can be dressed up beyond their everyday scrambles and be turned into satisfying dishes in a flash.
In their recipe for Huevos “Ranch”eros (pictured above), Food Network Magazine takes humble fried eggs to the next delicious level by preparing a rich tomato-bean mixture to serve with them. The secret ingredient in this combination is the chipotles in adobo sauce — they pack a hefty punch of flavor, a bit of heat and plenty of traditional Southwestern taste. Serve the eggs atop a scoop of beans and finish with slices of creamy, cool avocado and a sprinkle of Cotija cheese. As a crispy-crunchy side dish, deep-fry a batch of corn tortillas and finish them with a dusting of dry ranch dressing mix.
by Maria Russo in Recipes, February 6th, 2012
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 into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
To us, deviled eggs are the perfect party food. Not only are the majority of the ingredients already in your refrigerator and pantry, they cook up fast and they’re crowd-pleasers.
Start with the classic, then experiment
by Maria Russo in Recipes, June 24th, 2011
Not just for breakfast anymore, eggs are a filling, go-to lunch and dinner option that can be ready to eat in mere minutes. Instead of simply scrambling or frying, try baking them atop sautéed squash and scallions with jalapeno and nutmeg. Sprinkle the skillet with pepper jack cheese before you put it in the oven to ensure decadent eggs and a richly satisfying dish.
Boasting beets, carrots, potatoes and fresh herbs, Food Network Kitchens’ Root Vegetable Hash With Horseradish Cream is a hearty side to round out the meal.
Get the recipe: Skillet Eggs With Squash from Food Network Magazine
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by FN Dish Editor in Recipes, May 20th, 2011
You’ve likely had them scrambled, over easy, poached, fried and sunny side up. But have you ever had Eggs in Purgatory? How about mixed with spaghetti or cooked inside a bell pepper? Check out our straightforward and creative egg recipes below and embrace the endless possibilities that lie within these thin white shells.
Food Network Magazine’s deceptively simple recipe for Eggs in Purgatory (pictured above) takes just minutes to cook and only requires three ingredients: pasta sauce (store bought is a-ok!), Parmesan cheese and eggs. To make this indulgent breakfast a substantial lunch option, slide the saucy eggs onto thick-cut toasted ciabatta bread and top with more grated Parmesan.
Celebrate everything you love about omelets without the hassle of flipping them by making Food.com’s recipe for Eggs in Bell Peppers. Just pour whisked eggs into boiled peppers, top with vegetables and bake until the peppers are softened and the eggs are firm.
Find more egg recipes after the jump »
Looking for the ultimate breakfast or brunch recipe for this weekend? Look no further. Boring hash browns are woken up by grating an onion and adding it to a skillet with the potatoes. After they’ve crisped up, add cheddar cheese to the top along with two eggs. After the eggs have set, top it with your choice of mild, medium or hot salsa.
Get the recipe: Hash-Brown Eggs
Browse more of Food Network’s breakfast recipes.