by Maria Russo in Recipes, December 10th, 2012
by Maria Russo in Recipes, December 3rd, 2012
Between countless hours spent holiday shopping, gift-wrapping, at after-school holiday concerts and fulfilling other seasonal time commitments, it can feel like there just aren’t enough hours in the day and that there’s simply no time for a sit-down family dinner. On hectic weeknights, during the holiday season or not, look to easy, go-to recipes to rescue your mealtime. Breakfast staples are some of the quickest meals to make in a flash, and you can be sure that the novelty of enjoying early morning favorites at dinnertime will win over even your pickiest eaters.
A 15-minute recipe made with only six ingredients, Food Network Magazine‘s Hash-Brown Eggs (pictured above) is an all-in-one-dish with Mexican-inspired flavor. To prepare, sauté grated potatoes and onions with butter until they’re crispy and deliciously golden brown, then top with Cheddar cheese and two eggs and bake just until the eggs have set. Finish the platter with a dollop of salsa to complete this go-to meal in a flash.
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by Maria Russo in Recipes, November 26th, 2012
There are two kinds of people: those who bake and those who don’t bake – their macaroni and cheese, that is. For some, the classic combination of tender pasta and a creamy cheese sauce just isn’t complete until it’s been finished in the oven with even more cheese and perhaps a crunchy topping, but for others, this hearty, comforting meal is ready to eat just as soon as the stovetop mixture is made. For Meatless Monday dinner this week, try switching up your usual macaroni and cheese routine with these no-fail recipes for baked and no-bake versions of this family favorite.
Boasting four different kinds of cheeses — Havarti, Cheddar, American and Parmesan — Food Network Magazine‘s big-batch Baked Macaroni and Cheese (pictured above) is a fill-you-up dinner that will wow kids and grown-ups alike. To prepare, create a thick, rich sauce of butter, dry mustard and the melted cheeses, and mix it with partially cooked pasta. Once in a casserole dish, top the macaroni with extra cheese and a blanket of crunchy butter crackers before baking it until the cheese is piping hot and deliciously gooey.
by Maria Russo in Recipes, November 19th, 2012
After a long weekend of enjoying Turkey Day leftovers, you’ve by now had your fill of all things mashed, stuffed and sweet. For a taste of something different, look to Marcela Valladolid’s Corn and Poblano Lasagna (pictured above) from Food Network Magazine, a big-batch recipe that is sure to please even those lingering family members still visiting after the holiday.
Marcela puts a Mexican spin on an Italian classic by using garlic-laced poblano chile peppers as the base of her dish. She purées golden corn with a splash of cream and fresh thyme, and this mixture will serve as the sauce layered between the charred peppers, sautéed zucchini and Mexican Oaxaca cheese. If you can’t find Oaxaca cheese, substitute creamy mozzarella instead — it will work just as well. The beauty of this dish is that it’s made with no-boil noodles, so the sheets of lasagna don’t need to be cooked before going into the oven. After baking for only one hour, this comforting lasagna becomes golden brown and deliciously rich. Be sure to let it rest for about 15 minutes before enjoying so the gooey melted cheese doesn’t ooze uncontrollably when you cut into it.
by Maria Russo in Recipes, November 12th, 2012
You’re just days away from an indulgent feast full of mashed potatoes, stuffing, yams and casseroles, not to mention the sweeter side of the Thanksgiving spread, like pies, tarts and turnovers. This week, as you get ready for what’s sure to be a deliciously decadent eating extravaganza, keep your meals simpler and lighter, both in preparation and flavors. A classic, no-fail combo, soup-and-salad is easy to make with whatever ingredients you have in the refrigerator and can be suited to your family’s tastes. Check out one of Food Network’s favorite soup-and-salad pairs below, then tell us your ultimate matchup in the comments.
For a light salad that serves as a simple lunch or easy side dish, try Tyler’s top-rated no-cook Pomegranate, Arugula Salad (pictured above). Tossed with toasted walnuts and juicy pomegranate seeds, this is a go-to recipe that can be made in only five quick minutes. The secret to Tyler’s bright, refreshing salad is its sweet and tangy dressing, a fruity vinaigrette made with pomegranate molasses, zesty lemon juice and red wine vinegar.
by Maria Russo in Recipes, November 5th, 2012
This time of year, as the days get shorter and the weather turns chillier, few things are more comforting than a hearty, piping-hot meal that’s loaded with rich, bold flavors. A warming bowl that never disappoints, chili is a cinch to prepare and can be easily adapted to your family’s favorite tastes and ingredients.
Food Network Magazine take everyday chili to a hot new level with its one-pot Spicy Vegetarian Chili (pictured above), made with a fragrant spice mixture of chili powder, cumin and oregano and a single, spicy chipotle pepper in adobo. Fresh, seasonal vegetables and beefy pinto beans add so much heft to this thick and hearty bowl that you won’t miss the meat of a traditional turkey or chicken chili. For simple family-friendly serving, set up a chili bar with an assortment of your favorite toppings, like Cheddar cheese, fresh scallions and more, and let everyone build his or her ideal chili bowls.
by Maria Russo in Recipes, October 29th, 2012
With Thanksgiving just a few weeks away, you’re surely seeing yams pop up on supermarket shelves and an influx of recipes featuring these bright-orange beauties. But while they’re perhaps most often enjoyed at holiday feasts, yams’ season to shine lasts throughout autumn, and they’re easy enough to prepare that they can be enjoyed with everyday dinners. Serve these yam side dishes with your favorite fall-inspired suppers to create a seasonal spread and round out your meal in a flash.
Food Network Magazine dresses up warm yams by topping them with a cool, creamy sauce in their Baked Yams With Saffron Aioli. An aioli is a fancy name for a mixture of mayonnaise and garlic, and this recipe’s aioli comes together not with from-scratch mayo, made with egg yolks and vinegar, so you can be sure it’s going to be extra-rich and comforting. For subtle orange-yellow color and a bit of sweetness, add just a pinch of crushed saffron threads to the aioli, and mix in a squeeze of fresh lemon juice to add a light, refreshing taste.
by Maria Russo in Recipes, October 22nd, 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, October 15th, 2012
When autumn hands you a bounty of butternut squash, what do you do with it? You could caramelize it with butter, roast it until tender or serve it with pasta, but you might also puree it into a thick, hearty soup. Butternut squash pairs well with other flavors of fall, like pumpkin and cinnamon, and Michael Chiarello’s Roasted Butternut Squash Soup recipe combines them all to create an in-season bowl of comfort.
To prepare, Michael first roasts butternut squash with a sweet and tangy mixture of balsamic vinegar and molasses before adding it to a pot of sautéed vegetables, coriander and a single cinnamon stick. A pass through the blender before serving guarantees that this hearty soup will turn out thick and smooth every time. For added texture, top each bowl with a dollop of creamy mascarpone cheese and a few crunchy pumpkin seeds before enjoying. Be sure to swap in vegetable stock or broth for the chicken stock to keep this meal meatless.
by Maria Russo in Recipes, October 8th, 2012
‘Tis the season for all things pumpkin, right? This fall, Food Network Magazine is thinking beyond pumpkin bread and pumpkin seeds with a family-friendly recipe for Tortellini With Pumpkin Alfredo Sauce. It’s a go-to weeknight meal that’s as decadent and satisfying as it is quick to prepare. In just 20 minutes, you can combine Alfredo mainstays like cream and nutty Parmesan cheese with the seasonal flavors of nutmeg and pumpkin to create a rich, hearty sauce that pairs perfectly with bite-sized cheese tortellini. When you’re shopping for the ingredients to the make this recipe, be sure to pick up pure pumpkin, not pumpkin pie filling – the two cans can be scary-similar to one another, and the pie filling will be too sweet in this savory dish.
No longer confined to just meager veggie trays, cauliflower is a staple of fall produce that shines in bold, full-flavored dishes of the season. Since it’s a hearty, filling vegetable, it’s a go-to ingredient for those avoiding meat, as it can easily beef up salads, sides and main dishes alike. Think of cauliflower as the starting point to your dish and add other flavors and ingredients, like fragrant spices, fresh herbs, creamy cheeses and more, to take it to the next delicious level. Check out Food Network’s favorite three ways to enjoy cauliflower then tell us how you like to prepare it.
With just a handful of ingredients, Anne Burrell prepares Spice-Roasted Cauliflower and Jerusalem Artichokes (pictured above), a five-star side from Food Network Magazine with a crispy texture and warm flavors. She tosses the cauliflower and Jerusalem artichokes — root vegetables — with a mixture of cumin and cayenne pepper and slowly roasts them until they’re tender and golden brown. Just a scoop of these beauties will round out any fall-inspired meal.