by Maria Russo in Recipes, October 10th, 2016
by Maria Russo in Recipes, October 3rd, 2016
Macaroni and cheese is great and all (actually, it’s really great — a timeless classic if ever there was one), but sometimes you want something a bit more unexpected, something that delivers the ooey-gooey comfort you know and love but is also refined. And for that there’s Giada De Laurentiis’ next-level take on a baked pasta, which she deems “a really sophisticated and elegant mac and cheese.”
Just as quick to make as a classic homemade mac and cheese, Giada’s Creamy Baked Fettuccine with Asiago and Thyme replaces the usual stovetop cheddar sauce with a mixture of two cheeses and cool creme fraiche that can simply be combined in a single bowl. Similar to sour cream, creme fraiche boasts a subtle tang, which, along with the fragrant fresh thyme, balances the richness of the Asiago and the nutty Parmesan. When the pasta is ready — Giada skips the old-school elbow noodles and opts for thick, hearty fettuccine — she tosses it with the cheese blend to create a decadent mixture that’s ready for baking. Just top it with a blanket of Asiago and let the casserole turn golden in the oven.
by Maria Russo in Recipes, September 26th, 2016
If you’re skipping meat this Monday (or any day), look to mushrooms to bulk up a dish that would otherwise be made heftier by the addition of meat. Like beef, mushrooms are hearty and earthy, and they pack a filling punch that delivers the satisfaction you crave.
In her recipe for Cream of Wild Mushroom Soup, Ina Garten opts for three varieties of fresh mushrooms — shiitake, portobello and cremini — to add not just flavor but also welcome texture to her fan-favorite soup (there are a whopping 400-plus user reviews of this top-rated recipe). The secret to her soup is making a homemade stock; it’s simmered with mushroom stems and fresh thyme to create a full, bold taste, then it’s used to make up the soup’s broth, which is studded with buttery leeks and the mushroom caps. To add richness, Ina adds white wine, half-and-half and cream for next-level decadence and warming comfort.
by Nora Horvath in Recipes, September 19th, 2016
Much like salads with traditional mixed green lettuces, quinoa salad on its own is a culinary blank canvas. The grainlike seeds impart a flavor all their own — subtle nuttiness — but they pair well with countless other tastes, textures and ingredients, and you can dress them up or down depending on what ingredients you happen to have on hand. Bonus: Quinoa is filling, since it’s full of protein, which means that you can skip the meat and still feel satisfied.
by Nora Horvath in Recipes, September 12th, 2016
While burritos and wraps typically have a meaty element stuffed inside, swapping the usual beef, pork or chicken for hearty substitutes like beans and fresh veggies will give you a burrito that’s every bit as filling as the classic recipe without sacrificing flavor.
This Brown Rice and Bean Burrito (pictured above) has many of the best fixings of a meaty burrito — cheddar cheese, rice and a simple guacamole made from mashed avocado and lime — but it stars black beans instead of meat. After layering the guac, beans, cheesy rice and carrots in a tortilla, add a dollop of your favorite store-bought salsa for a little extra bite. Bonus: These burritos are ready to eat in only 15 minutes, making them ideal for a busy Monday night.
by Nora Horvath in Recipes, September 5th, 2016
The unofficial end of summer means that autumn has nearly arrived, and with it the return of hearty, baked pasta dishes. And we couldn’t be happier about that.
A gooey, crowd-pleasing favorite, this Bake-and-Slice Macaroni and Cheese (pictured above) gets its craveable cheesiness from a blend of four cheeses — cheddar, Muenster, provolone and mozzarella. There’s a little paprika to add a welcome smoky bite to the indulgent sauce, which is made with half-and-half to amp up the creaminess. After coating all the elbow noodles with the sauce and cheese, cover the dish with one last helping of cheddar before baking. It’s important to let the casserole rest for a half hour before serving; this will ensure that it’s easy to slice.
by Nora Horvath in Recipes, August 29th, 2016
Between packing up sandy beach chairs, getting little ones ready for school and gearing up for the busy month ahead, putting a satisfying dish on the dinner table can seem overwhelming on this unofficial last day of summer. But as you look ahead to fall, think about soups for bringing plenty of comfort to supper without a hassle.
by Nora Horvath in Recipes, August 22nd, 2016
Most hearty and filling salad recipes call for plenty of meaty elements, like diced turkey and ham in the traditional cobb. But you don’t have to rely on meat to guarantee a satisfying salad. The secret is using other proteins that deliver the heft you crave.
by Nora Horvath in Recipes, August 15th, 2016
If your usual salad routine has you feeling uninspired (and maybe a little bored), look no further for a craveable solution: pizza. Yes, that’s right. Salad meets pizza. In this Tricolor Salad Pizza recipe from Food Network Magazine (pictured above), Ellie Krieger tops a cheesy crust with classic salad fixings, like greens and tomatoes, for a lightened-up dish that has all the gooey indulgence of a takeout pie, plus some welcome fresh additions. She starts with store-bought pizza dough, on which she melts a trio of cheeses: mozzarella, Parmesan and ricotta. She then mixes peppery arugula, crisp endive and juicy grape tomatoes with balsamic vinegar for a colorful, healthful topping.
Get the recipe: Tricolor Salad Pizzas 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 Nora Horvath in Recipes, August 8th, 2016
Though the weather outside is steamy, you needn’t wait for the cooler months to make a pot of chili. The secret to enjoying this hearty bowl in the summer is opting for lighter, fresher ingredients than the usual bases of chicken and beef. By opting for a veggie-packed version, you get the same depth of flavor but with a seasonal feel. Read more
Let us introduce you to your new favorite pasta sauce: salsa cruda. Its Italian name translates as “raw sauce,” and it’s typically a tomato-based mixture tossed with other fresh ingredients that are so full of flavor they don’t need to be cooked.