by Allison Milam in In Season, October 3rd, 2013
by Allison Milam in In Season, September 26th, 2013
Pull on your first sweater of the season and the craving for all things pumpkin spice immediately sets in. This traditional flavor hinges on seasonality, influencing our lattes, air fresheners and baked goods as soon as the air turns crisp. Though pumpkins from the patch may lead to stoop decoration, they never seem to reach the table. We use canned store-bought pumpkin year after year and pie after pie.
The canned option is convenient, often coming with spice and without the daunting task of dismembering a whole pumpkin. Though getting down to the flesh of a pumpkin — especially that of the smaller, sweeter sugar pumpkin — is a rewarding undertaking. This fall, do more with pumpkin than carving grinning jack-o’-lanterns. Slice it into chunks, use it for its seeds or transform it into a homemade Pumpkin Puree, like Alton’s. These recipes using fresh pumpkin are a great place to start.
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by Allison Milam in In Season, December 19th, 2012
When apple crisp, apple crumble, apple pie and all things apple start flooding your recipe wish list, you don’t need to look at the calendar to know that fall is right where we want it. Apples are the stars of this coveted season — and rightfully so. We lug them by the bagful from the produce section and, sometimes, we even trek to the nearest farm to do the picking ourselves.
As the old adage goes — say it with me now — “an apple a day keeps the doctor away.” Instead of relegating apples to dessert, start strong by incorporating crisp, juicy apples into your breakfast regiment — or add them to the brunch table if you’re sleeping in. These apple recipes make any morning meal a celebration.
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by Allison Milam in In Season, December 12th, 2012
When it comes to in-season Brussels sprouts, simplicity is key. Your ingredient list should only be a few words and the preparation should be effortless from market to plate.
Here’s the most straightforward recipe of all: Food Network Magazine’s Roasted Brussels Sprouts. With just a gloss of extra-virgin olive oil and a shake of salt and pepper, halved sprouts come out crisp and tender.
Sauteed Brussels Sprouts by Food Network Magazine are shredded before hitting the pan with shallots, butter and a shot of cider vinegar. Roasted Garlic Brussels Sprouts (pictured above) are roasted in a piping hot oven, with brown sugar bringing a smooth sweetness and cilantro keeping things vibrant.
Slow-Cooked Brussels Sprouts feature a quaint roster of ingredients; after roasting stove-side low and slow, they’re caramelized to perfection. Alternatively, bacon, chicken broth and shallots merge together in Rachael Ray’s comforting Brussels Sprouts With Bacon.
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by Allison Milam in In Season, December 5th, 2012
To you, broccoli is a vegetable. To your kids — and antibroccoli peers — it’s nothing but a no-go. But let’s be real, are we surprised that so many broccoli aversions exist? When soggy steamed broccoli is the go-to move on many dinner tables, it’s a no-brainer. It takes more than a simple steaming for its true colors to come through. And now that it’s in season, you can get your serving of better-than-ever broccoli by bringing it into your main courses.
Food Network Magazine’s Chinese Beef With Broccoli, complete with oyster sauce and white rice, takes the takeout to your stovetop. Their Bacon and Broccoli Rice Bowl has a few twists, packing fresh cilantro, pickled jalapenos and, yes, bacon into an Asian-style dish.
For a Tupperware-bound lunch, cook up a cold Chicken, Broccoli and Cherry Tomato Fusilli. And, if we’re still talking pasta, check out Food Network Magazine’s Pasta With Roasted Broccoli and Almond-Tomato Sauce (pictured above).
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by Allison Milam in In Season, November 28th, 2012
After the endless pies and casseroles of Thanksgiving, think about giving yourself a quasi cleanse before the holidays — all the while incorporating seasonal favorites. This week, we’re all about winter squash. And lucky for us, the winter squash category includes some of the most popular ones, like butternut, acorn and kabocha. It turns out that squash is low-cal on its own and these recipes don’t contain a trace of butter or cream.
Food Network Magazine’s Spiced Squash With Yogurt Dressing boasts spiced, roasted kabocha squash drizzled with a low-fat yogurt sauce and pomegranate seeds.
Slow cookers are a lifesaver when it comes to keeping things balanced without forsaking flavor. Food Network Magazine’s Slow-Cooker Squash Stew (pictured above) comprises butternut squash, chickpeas and Swiss chard. That sprinkle of Parmesan, however, is up to you.
For a fresh take on fall produce, look to Marcela Valladolid’s recipe for Food Network Magazine, Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette. In between bites of butternut squash come juicy tangerines, dried cranberries and spinach. Ina Garten’s Roasted Butternut Squash Salad With Warm Cider Vinaigrette blends apple cider and cider vinegar for a tangy contrast to squash roasted with maple syrup.
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by Allison Milam in Holidays, November 21st, 2012
Cauliflower proves the perfect backdrop to all your favorite fall — or otherwise — flavors. What it lacks in color these snow-white florets make up for in versatility and texture. Do what you will with them: steam or roast, fry or purée. In the end, it’s an in-season veggie worth talking about.
This fall, make moves on some of Food Network’s best cauliflower recipes.
Like potatoes, cauliflower does well when cheese enters the mix. Try it out with Bobby Flay’s creamy Cauliflower-Goat Cheese Gratin, which comes laced with Monterey Jack and grated Parmesan as well. For a subtler sprinkle, make Giada De Laurentiis’ Roasted Cauliflower With Parmesan and Pancetta with an decidedly Italian influence.
For bold Middle Eastern sides that would go well with charred steaks or lamb chops, listen up. Claire Robinson’s Roasted Cauliflower With Dates and Pine Nuts recipe for Food Network Magazine (pictured above) works up a nice browning on the florets, and Anne Burrell’s Spice-Roasted Cauliflower and Jerusalem Artichokes recipe for Food Network Magazine brightens up any plate it hits.
For the calorie cutters among us, Food Network Magazine’s Cauliflower With Tomatoes is just the thing. This side breathes flavor with healthy additions like lemon juice, cilantro and loads of spices.
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by Sarah De Heer in Community, Holidays, November 14th, 2012
When it comes to Thanksgiving, it’s no secret that sides stand out as the main event. There’s nothing better than digging into an all-star lineup of mashed potatoes, stuffing and green bean casserole — especially when it’s all dressed up with a little gravy.
This year, plate up one of our favorite Turkey Day recipes: the Neelys’ Old School Sweet Potato Soufflé. It dresses up the iconic casserole with salted cashews, mini marshmallows and shredded coconut. When the dish slides out of the oven and onto the table, the flavors are ultimately smooth, sweet and salty. And with looks like this, you can be sure that it won’t sit to the side.
While you’re at it, check out this fleet of stellar sides. That way, you know your soufflé will be in good company.
Talk to us: What’s your favorite Thanksgiving side dish? Tell us in the comments or join the conversation on Twitter by using the hashtag: #fallfest.
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by Allison Milam in Holidays, In Season, November 7th, 2012
See what Fall Fest contributors are bringing to the table and tell us what you would bring to the table on Twitter by using the hashtag: #pullupachair.
Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread
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by Allison Milam in In Season, October 31st, 2012
Carrots may be your go-to zip baggie snack, but there’s something to be said for graduating this in-season veggie to your dinner table. As we compile our Thanksgiving wish lists, look no further for this year’s best carrot sides.
For a killer side that’s as worthy as your prize-winning stuffing, there’s no need to completely change the face of this root veggie. Instead, simplicity is key.
Sunny Anderson prepares her Honey Glazed Carrots with just butter, honey and lemon, while Ina Garten’s Sauteed Carrots and Food Network Magazine’s Roasted Carrots are even simpler.
Claire Robinson’s Baby Carrots With Sweet Ginger Butter look to crystallized ginger for a sweet and fresh flavor. For a rustic side that’s one of her favorite comfort foods, Alex Guarnaschelli makes her Brown Sugared Carrots with molasses, rosemary and dark brown sugar. For the brightest recipe of all, go for Food Network Magazine’s Coriander-Glazed Carrots (pictured above), which come laced with orange and lime juices, cilantro and brown sugar too.
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There’s so much to love about bell peppers. They turn a tub of hummus into a well-rounded snack. They char on the grill in no time at all. They can be stuffed to the rim and roasted till supple. Bell peppers manage to breathe life and color into all of our favorites, and we thank them for that.
For a bell pepper with a sweet-as-can-be disposition, look to the ruby-red variety. For a subtle and pleasantly bitter flavor, green is the pepper for you. And for something that falls in between, it’s all about the orange and the yellow.
Untouched bell peppers may come down with a cold crunch, but they also make for a comforting fall dish when cooked down until soft and sweet.
Settle into a big bowl of Creamy Red Pepper Soup with a dollop of mascarpone to start, but make sure to have a slice of ultra-crusty bread on hand for dipping benefits.
Now let’s talk hearty mains. Food Network Magazine’s Skillet Pork and Peppers (pictured above) and Broiled Chicken With Peppers rely on the oven for moist meat and a crispy façade.