by Allison Milam in Recipes, September 11th, 2016
by Elizabeth Brownfield in In Season, Recipes, September 9th, 2016
Sundays are for a lot of things: watching football, helping hammer out homework and maybe even doing some dreaded laundry. They’re also best spent in the kitchen, when you have a little more time than usual. This week, use your Sunday to get a head start on this week’s dinner by fixing one of our favorite make-ahead recipes that you can cook now and serve later.
Some recipes get better and better the longer you let them sit in the fridge — and lasagna is one of them. With time, the flavors get a chance to meld together, yielding one totally hearty and flavorful dish when you get the chance to carve into it. Spend the afternoon making Food Network Magazine’s Spinach Lasagna with Mushroom Ragu (pictured above), which boasts a satisfying meatiness without any meat. Since you can assemble this vegetarian, spinach-laced casserole a day ahead and refrigerate, you can also consider it a weekday win.
by Allison Milam in Recipes, September 8th, 2016
A crisp, tart, ruby-red apple dipped in luscious caramel and served on a stick is the quintessential fall treat for kids and grownups alike. Which means it’s time to go apple picking or swing by your local farmers’ market to snag the first fruit of the season plucked straight from the orchard. Then, get to the delicious work of making our Perfect Caramel Apples, or one of these decadent desserts featuring this classic duo.
Bobby isn’t afraid to “gild the lily” when it comes to dessert. Some chefs would call it a day after whipping up a perfectly creamy cheesecake, but Bobby tops his Caramel Apple Cheesecake (pictured above) with fresh apple slices sautéed with apple brandy, a homemade spiked caramel sauce and crunchy toasted almonds.
by Emily Lee in Recipes, September 8th, 2016
In that little slice of time that falls between school and soccer practice, ballet rehearsal or piano lessons, the odds are high that tummies will be rumbling. Banish hunger without resorting to anything that comes out of a vending machine with our go-to after-school snack picks.
Cereal may be breakfast fare, but transforming it into on-the-go Strawberry Banana Cereal Treats launches it into snack territory. These sweet and tangy cereal bars are loaded with freeze-dried strawberries and bananas, as well as whole-grain cereal and mini marshmallows.
by T.K. Brady in Recipes, September 6th, 2016
We’re not sure how Buffalo sauce, the sinfully delicious yet simple combination of hot sauce and butter, came to be tied so intimately with football season. Nevertheless, we’re counting down the seconds until we can reincorporate this comforting flavor into our fall dinner rotation, starting tonight with the NFL season opener. We know the beloved sauce best as the spicy, orange-hued coating on baked or fried chicken wings. But if you’ve been reserving Buffalo flavor for chicken and chicken alone, then you’ve barely scratched the sticky-spicy surface. Meatballs, macaroni and cheese, and even cauliflower are all suitable canvases for this brilliantly easy sauce. You can even customize the basic recipe by adding in barbecue sauce for a sweet, tangy note — or you can swap out the butter for lower-fat alternatives, like chicken broth, maple syrup and lime juice. Here are a few ways you can expand your Buffalo horizons, just in time for tailgating season.
Buffalo Meets Bison
Bison serves as a juicy, flavorful stand-in for classic chicken or beef in this spicy Buffalo meatball recipe from Food Network Magazine. You’ll achieve an ideal meatball texture by combining the ground bison with panko, sour cream, grated carrot and celery. The meatballs get great Buffalo flavor after they’ve simmered in a mixture of chicken broth and hot sauce.
by Maria Russo in Holidays, Recipes, November 25th, 2015
Football season has officially kicked off, and that means it’s time for tailgating. Leave hot and time-sensitive food items like chili, guacamole and burgers to the tailgate-party hosts. As a guest, you can bring hot-ticket items like homemade rolls, dessert and cocktails. No matter how long your drive is, these crowd-pleasing dishes will stay fresh until game time, so all you’ll have to bring home is “the big W.” Read more
by Allison Milam in Holidays, How-to, Recipes, November 23rd, 2015
You’ve roasted the turkey, mashed the potatoes, baked the dressing and seen the sun set on another Thanksgiving dinner. Now the real party begins: reinventing all of those turkey-day leftovers. Soup and sandwiches are tried-and-true picks for a reason — nothing satisfies a savory craving quite like a midnight turkey sandwich, right? — but if you want to turn your spread into next-level next-day fare, look no further than Food Network’s best ideas for Thanksgiving leftovers.
Thanks Benedict on Stuffing Cakes with Sage Hollandaise
Giada De Laurentiis’ creative take on traditional eggs Benny features golden-brown stuffing patties as the base instead of the usual English muffins. She tops the cakes with crispy pancetta, a runny-yolked poached egg and a drizzle of buttery, sage-laced hollandaise sauce.
by Maria Russo in Holidays, Recipes, November 23rd, 2015
Thanksgiving comes along but once a year, so you’d better make the most of this great American holiday that hinges on eating all that is good. If your goal is to make it to the pumpkin pie without losing your cool, start the day with a sensible eating plan so you don’t reach capacity before the feast even begins.
by Maria Russo in Drinks, Holidays, November 20th, 2015
According to Alex Guarnaschelli, “Thanksgiving is not Thanksgiving unless everything is bathed in gravy.” And we don’t disagree. But given the rush of last-minute turkey carving, the warming of countless side dishes and the process of getting your whole family seated ahead of the feast, it can be tricky to devote the necessary time to turning out a silky gravy right before dinner is served. That’s where this go-to trick comes in. Believe it or not, you don’t need turkey drippings to make a winning gravy. The secret ingredient to be used instead? Oil.
Click the play button on the video below to see how it’s done.
by Allison Milam in Holidays, Recipes, November 19th, 2015
Turkey day may be all about the, um, turkey, but that doesn’t mean your Thanksgiving guests won’t appreciate a refreshing sipper or two to celebrate the holiday. This holiday season, instead of serving everyday beer and wine, try infusing some of the flavors of fall, like cranberries and apple cider, into easy-to-make cocktails. Check out Food Network’s best Thanksgiving cocktails below to see how it’s done.
Instead of playing bartender all night and shaking your guests’ individual drinks, mix up Food Network Magazine’s big-batch apple cider-cinnamon punch spiked with apple brandy; let guests help themselves.
Here at Food Network, Thanksgiving means turkey — a whole lot of turkey. In the weeks leading up to our favorite Thursday of the year, we’re knee-deep in recipes, videos and new techniques about the feast’s headliner. All the while, we know it wouldn’t be Thanksgiving without the sides (and lots of them). Without stuffing, mashed potatoes and the whole nine yards, your family’s holiday dinner simply wouldn’t be complete. That’s why we’re running down the list of the top-five favorite sides — from Ina Garten, Bobby Flay and more star chefs — that belong on your table.
When Ina serves Brussels sprouts as a part of her Thanksgiving menu, she transforms them into a sophisticated and indulgent treat. Her Balsamic-Roasted Brussels Sprouts are joined by salty, crispy pancetta and roasted under high heat until they reach crispy caramelization; she finishes the side with a drizzle of syrupy balsamic vinegar.