by Maria Russo in Recipes, April 22nd, 2013
by Maria Russo in Recipes, April 15th, 2013
While most tacos boast heft and flavor from a filling of ground or grilled meat, it’s indeed possible to stick to an all-vegetable stuffing that offers the same level of sustenance. When eliminating meat from tacos — or any dish at all — it’s important to replace it with similar ingredients that are every bit as hearty and full-flavored so that at the end of the meal, you feel satisfied and content, not craving something else.
In its easy, big-batch recipe for Poblano, Mushroom and Potato Tacos (pictured above), Food Network Magazine cooks up two of the beefiest vegetables available — mushrooms and potatoes — to add to their corn tortilla shells. After sauteing tender Yukon golds until deliciously crispy and golden brown, cook up a cremini mushroom mixture featuring buttery onions and a duo of fresh herbs and garlic. Mild roasted poblano peppers and a splash of Mexican crema add contrasting smoky-cool flavors to the mushroom filling, which is married with zesty lime juice before being served. After stuffing the shells with the potato and mushroom-pepper combination, let your family help themselves to a spread of traditional toppings including cheeses, salsa, guacamole and lettuce so that everyone can finish their tacos with their favorite add-ons.
by Maria Russo in Recipes, April 8th, 2013
In Italian, primavera means spring, and this classic warm-weather dish is surely a favorite this time of year on account of its celebration of all things light and fresh. It takes little more than vibrant seasonal vegetables to make a meal primavera style, but most traditional interpretations pair it with pasta. Check out a few of Food Network’s favorite twists on this simple supper with recipes from Food Network Magazine and the Pioneer Woman below, then tell FN Dish in the comments, what’s your favorite spring dish?
Food Network Magazine showcases a weeknight-friendly take on this must-try pick of Pasta Primavera (pictured above). Putting spring’s bounty of produce to work, this can-do dinner combines bell peppers, carrots and broccoli with tricolor fusilli noodles to create a bright plate ready to enjoy in only 25 quick minutes. The beauty of this recipe is that the vegetables can be cooked in the same boiling water as the noodles. Just add them during the final few minutes of cooking to avoid using an extra pan and ensure an easy cleanup. A buttery sauce of garlic and vegetable broth rounds out this family-friendly supper, best finished with a shower of parmesan cheese and fresh lemon juice.
by Maria Russo in Recipes, April 1st, 2013
Endlessly versatile and suitable to kids’ and grownups’ tastes alike, pizzas are ideal meals for vegetarian eaters, as they can be made the same way with or without meat, and a lack of protein won’t sacrifice flavor or substance. If your weeknight routine has you ordering delivery pies on account of their ease and timesaving beauty, try embracing a fresher alternative that’s every bit as simple and quick to prepare: homemade pizza.
The secret to effortlessly making pizza at home is relying on prepared dough. Although you can make from scratch and then freeze Food Network Magazine‘s Basic Pizza Dough if you have the time, picking up already made dough from the supermarket or local delivery spot is just fine, especially if you crave the signature crust from your neighborhood pizzeria. Keeping ready-to-go dough in the freezer for fuss-free meals will save valuable time in the kitchen on hectic nights.
Keep reading for recipes
by Maria Russo in Recipes, March 25th, 2013
Although many shy away from tofu on account of its potentially bland taste and at once soft but firm texture, this soybean-based product is a staple in vegetarian cooking and offers meaty substance in ways that vegetables cannot. It indeed has a somewhat plain flavor on its own, but since it’s rarely eaten like that — without having been transformed by sauces or spices — it deserves a chance to shine in meals for non-meat-eaters and carnivores alike. Just like the everyday chicken breast, tofu too is a blank culinary canvas that can easily adopt the bold, full flavors that come from marinating, grilling and sauteing with any number of your favorite ingredients, including barbecue and soy sauces, garlic and curry. By cooking tofu with tastes you already know and enjoy, you can be sure that you’ll appreciate its taste and place in the dish as well.
In its top-rated recipe for Tofu Parmesan Subs (pictured above), Food Network Magazine swapped in slices of tofu for traditional eggplant or chicken, coating each piece in a cheesy breadcrumb crust and sauteing it until deliciously crispy and golden brown. Layer the tofu between a garlic-tomato sauce and creamy mozzarella cheese on Italian bread and finish each sandwich with baby spinach for a satisfying meal that’s ready to eat in only 35 minutes.
by Maria Russo in Recipes, March 18th, 2013
You may be familiar with frittatas as a weekend brunch pick, but have you ever considered introducing them to your weeknight dinner repertoire? Every bit as hearty and satisfying as a main-dish pasta, salad or soup, frittatas are similar to omelets in that they’re egg-based, but while omelets are almost always made on the stovetop alone, frittatas are sauteed, then transferred to the oven to bake, which is why it’s especially important that you start the cooking process in an oven-proof skillet. Think of frittatas as you would most egg dishes: a blank canvas through which you can showcase any number of flavors or put to work leftover ingredients you happen to have on hand. Check out two of Food Network’s favorite frittata recipes below — one creative with bold Mexican-inspired flavors and the other a traditional Italian standby — both ready to enjoy in less than 30 minutes.
A top-rated recipe made with just a handful of flavors, Marcela’s Mexican Frittata (pictured above) is a 25-minute timesaver that features bright cilantro, fresh scallions and, for added indulgence, a topping of Mexican crema — a smooth dairy similar to sour cream — and Oaxaca cheese. After cooking the beaten eggs on the stove for a few minutes, she transfers the pan to the oven, where the eggs will bake, puff up slightly and become deliciously golden brown. Marcela notes that it’s fine to serve this recipe at room temperature, so no need to worry if you can’t sit down to dinner as soon as the frittata is baked.
by Maria Russo in Recipes, March 11th, 2013
The secret to stress-free weeknight cooking is having a well-stocked refrigerator and pantry that you can rely on to help piece together quick dishes on nights when you hardly have time to meal plan. When you make it to the grocery store on weekends or low-key evenings, fill up on staples you know your family uses frequently, plus a few good-to-have freezer ingredients that will ensure your dinners aren’t just simple to make but also deliciously interesting for the whole family.
Food Network Magazine puts store-bought ravioli and frozen peas to work in its recipe for Ravioli Alfredo With Peas (pictured above), a 20-minute timesaver that’s easy enough to make on a busy Monday night but impressive enough to serve to company as well. After making a richly indulgent sauce of cream and butter, add vibrant peas for a pop of color and then mushroom-filled ravioli — a next-level twist on the everyday ricotta variety — so they pick up the comforting flavors of the Alfredo. A final mix-in of nutty Parmesan cheese will thicken the sauce, while a shower of parsley adds freshness.
by Maria Russo in Recipes, March 4th, 2013
While rice is perhaps the most traditional starchy side dish, there are indeed other grains to swap in when you’re looking to switch up your usual dinner routine. Just like rice, easy-to-make farro, bulgur and couscous become tender and satisfying when boiled, and they stand up well to bold ingredients and flavorful sauces. Think of these grains as blank slates; use them as a way to put leftover vegetables to work, to experiment with new-to-you herbs and to introduce unfamiliar flavors to your family for the first time. Check out a few of Food Network’s favorite grain salads below, then browse these photos to find more ways to cook with grains.
In her top-rated recipe for Mediterranean Farro Salad (pictured above), Giada pairs these slightly chewy bites with colorful produce like green beans and red pepper, plus black olives and chunks of nutty Parmesan cheese. A key element to her salad is the simple vinaigrette. To prepare it, just mix a splash of sherry vinegar with fruity olive oil and tangy Dijon for a light topping that won’t disappoint. Watch this video to see how Giada makes the salad from start to finish.
Keep reading for more recipes
by Maria Russo in Recipes, February 25th, 2013
As tempting as it is to resort to a quick delivery dinner after a hectic day, there are surely far healthier and less costly meal options that can be made in a hurry at home without sacrificing flavor or ease. Asian-style takeout in particular often gets a bad rap for being deep-fried and greasy, but if you make some of your favorite white-box picks at home, you’ll be able to ensure that what you’re eating is wholesome and fresh, plus you can tailor the ingredients to your family’s individual tastes.
Bobby’s Buckwheat Noodle Salad (pictured above) is a lighter take on traditional noodle dishes that are often swimming in pools of oil. Here, he combines protein-packed buckwheat noodles with a sweet and tangy sauce of honey, grated ginger and tamari — Japanese soy sauce — that pairs well with cool vegetables like chopped carrots, bell peppers and cucumbers. Ready to eat in just 25 minutes, this top-rated recipe is an almost no-cook classic and makes a simple all-in-one meal. Watch this video to get Bobby’s secrets to making this family-friendly dish.
Keep reading for more recipes
by Maria Russo in Recipes, February 18th, 2013
Don’t let the fact that this recipe was created by an Iron Chef fool you into thinking that it’s difficult to make or features particularly unusual cooking techniques. Alex Guarnaschelli’s Eggplant Parmigiana (pictured above) from Food Network Magazine is simply a dressed-up version of an Italian classic, and is in fact easy to prepare at home.
The secret to her family-friendly dish is the garlic-laced tomato sauce, made deliciously sweet not by the dash of sugar she adds (that’s there to balance the acidity of the tomatoes) but by the onions that are slowly cooked until tender and translucent. To make this all-in-one meal, she coats slices of eggplant in herbed breadcrumbs, then fries them and layers the golden-brown beauties in a deep baking dish with the tomato sauce and a trio of cheeses including mozzarella, provolone and parmesan. After 40 minutes in the oven, the top layer of mozzarella will be melted and bubbling and each tier of eggplant will be piping hot and ready to enjoy.
Similar to Southern-style grits, traditional Italian polenta is made from dried corn and churns out rich and creamy results after simmering for a while in liquid, often water or stock. Many classic recipes feature a how-to for making polenta from scratch, but the process can be challenging to tackle on a hectic weeknight. Luckily, most grocery stores now sell prepared polenta in firm, chilled tubes, and these go-to conveniences make easy time-savers when you’re in a hurry.
Food Network Magazine relies on premade polenta to prepare its simple recipe for Polenta With Fontina and Eggs (pictured above) in only 40 minutes. After making a basic tomato sauce with garlic and a pinch of red pepper flakes, add sliced, seared polenta discs to the same pan, crack some eggs on top and finish with grated fontina cheese. Just a few minutes in the oven is all it takes to set the eggs and melt the cheese, delivering a hearty, one-skillet supper that the whole family will enjoy.
Keep reading for recipes