by Foodlets in Family, March 28th, 2015
by Allison Milam in How-to, Recipes, March 22nd, 2015
As the mom of four kids under age 6, I’ve found the secret to stocking a useful pantry: Every item needs to be versatile. From breakfast to lunch and snacks through dinner, my favorite pantry items can be used over and over again in totally different ways.
Old-Fashioned (Whole) Oats: I buy the generic store brand. While we make our share of oatmeal in the morning — three minutes in the microwave, then drenched in whole milk and sprinkled with chia seeds and dried fruit — there’s so much more!
Breakfast: Banana Oat Cup Muffins with Peanut Butter and Jam
Snack: 2-Ingredient Cookies
Dinner: New Classic Meatloaf
by Melissa d'Arabian in Food Network Chef, March 21st, 2015
Don’t think you’re getting out of this one. Even if it doesn’t feel like it in your neck of the woods, spring is officially here, and that means it’s time for some old-fashioned spring cleaning. Before we even get into deep-cleaning the floors, the shower or — dare we say — that closet of yours, you should be getting your kitchen ready for the season ahead. Tackle your fridge, pantry and freezer head-on by addressing common bought-and-forgotten foods. Instead of straight-up tossing them, put these ingredients to use in fam-favorite recipes (if they haven’t gone past their expiration dates).
1. For the bottle of chocolate syrup you bought that one night you were craving chocolate milk
Let’s take a wild guess: The big brown bottle has been sitting in your fridge door for months, heavy as ever, with no chance of being used any time soon. Think of Ina Garten’s Chocolate Ganache Cupcakes (pictured above) as a delicious way to fix that. It calls for 16 ounces of chocolate syrup, meaning you’ll likely use the whole bottle up by making her decadently chocolatey, coffee-spiked recipe.
by Maria Russo in Recipes, March 21st, 2015
We moved into a new house last weekend. While it was only a few blocks away from our old house, the logistics were deceptively still monumental. The upside of moving, however, is that you purge, if only to save yourself from having to tape up, carry and unpack yet another box. So, in the spirit of celebrating spring (and because this is all so very fresh in my mind with our move), I’m sharing with you exactly how I do my favorite kind of spring cleaning: Clear the Pantry Week.
First, I should admit up front that I don’t love to clean in general. When friends say they find it soothing or relaxing, it only makes me wonder if they’ve never been to a spa. So let that shed a little bit of light onto my loose use of the term “favorite” when I’m describing any cleaning task. But stay with me here, because Clear the Pantry is a fun game, and I don’t mean that in the same way I try to talk my daughters into making their beds every morning by singing our way through the steps. I actually like Clear the Pantry (CTP) Week. And, unlike lots of spring cleaning tasks, CTP will actually save you cash immediately, which is the same thing as making money, except better because the saving is after-tax.
CTP, at its simplest, is a commitment to shop from our own pantries instead of the store, which reduces clutter and improves inventory rotation and cash flow. We’ll have fun, your pantry and fridge and freezer will be clean, and you’ll have some extra cash in your pocket. Ready?
How to CTP in 6 Easy Steps:
by Sara Levine in Recipes, January 27th, 2015
Milk in a can? You better believe it. If you don’t already have sweetened condensed milk in your pantry cupboard, it’s time to hit the grocery store, because this thick, creamy liquid is chock-full of sweetness in the best way possible and quickly turns everyday desserts into over-the-top treats with little effort. Add it to fillings, batters, bars and shakes for next-level richness and a moist finished product every time. On this morning’s all-new episode of The Kitchen, the co-hosts showed off three of their all-time favorite ways to put this culinary miracle worker in a can to good use, including s’mores-inspired truffles made with only a handful of ingredients. Read on below for top recipes from Sunny Anderson, Geoffrey Zakarian and Katie Lee.
Frozen Lemon Cream Pie:
When it comes to pie crust, it doesn’t get simpler than a buttery graham cracker base. Just press the golden mixture into the pan, then bake it for only a few minutes. For her flavorful filling, Katie opts for a bright, refreshing combination of fresh lemon juice and sweetened condensed milk. Once the pie is frozen, she finishes the dessert with fluffy whipped cream for a crowd-pleasing presentation.
by Allison Milam in How-to, September 17th, 2014
Pizza delivery is a pipe dream right now for snowed-in East Coasters, and it may be a few days before many can get to the store for fresh provisions. Fortunately, you don’t have to subsist on frostbitten leftovers from who knows when. Food Network Kitchen worked up these six comforting recipes made exclusively with nonperishable pantry ingredients. At first the rules seemed daunting — no fresh produce, no dairy, no fresh herbs, not even a squeeze of lemon! — but these recipes turned out so delicious that your family will never know. Plus, they make fun and easy cooking projects to keep cooped-up kids and adults occupied.
Creamy Mushroom Pasta
If you’re snowed in, or just way too tired for a trip to the store on a busy weeknight, this comforting pasta (pictured above) is perfect. Think beef stroganoff meets chicken paprikash (without the meat). The sauce is uber-creamy without the help of cream. Instead, the combo of evaporated milk, flour and mustard does the trick.
by Allison Milam in Recipes, April 3rd, 2014
A well-stocked pantry is the key to kitchen happiness. Forget about hiking to and from the supermarket on a daily basis; a kitchen supplied with all the necessities means that you’re prepared for anything, like cooking your next meal on the fly.
With all the special diets out there, one type of pantry does not fit all. Here’s our guide to having everything on hand. In addition to lining the shelves of your pantry with nonperishables, think about curating fresh items for your refrigerator or freezer as well that are still long-lasting, smart buys. How does your stock stack up?
by Lygeia Grace in Entertaining, March 29th, 2014
Spring cleaning can mean a lot of things. It can mean finally sifting through that shoe collection of yours (you can do it!), scrubbing down the bathroom or giving the stove a much-needed deep clean. And for many of us, it can also mean tackling the pantry. If yours is stocked with boxes of pasta, bags of grains, cans galore and who even knows what else, consider the start of April prime time to start going through it all. With these easy weeknight side-dish recipes, you can put forgotten pantry treasures to use before the expiration date hits.
You might be accustomed to poppin’ a bottle of root beer open and taking a swig, but Aarti Sequeira’s Root Beer Baked Beans for Food Network Magazine uses the spicy-sweet soda to add a real kick to canned cannellini beans.
As long as you have a little can of tomato paste, spices and one of our favorite pantry staples on board, Food Network Magazine’s Tomato-Ginger Couscous is good to go. Not only is it super quick, but it also can pair with nearly anything.
by Sara Levine in Recipes, March 6th, 2014
We’ve all been there: Friends dropped by unexpectedly (yay!). You’ve nothing to serve them (boo!). Or do you? Odds are, tucked away in your cupboard or fridge are a few familiar ingredients that can easily be turned into tasty snacks. You just need to know what to look for. Here are simple ways to transform kitchen standbys into beyond-the-basics appetizers.
by Sara Levine in How-to, February 26th, 2014
We all have those nights where we come home from vacation to a barren refrigerator — or even long days when there’s simply no time to hit the store and the fridge is in the same empty state. With this challenge in mind, our experts in Food Network Kitchen came up with five recipes made exclusively with nonperishable pantry ingredients. That means no dairy, no fresh herbs, not even a squeeze of lemon. We’ll admit it: At first we were a little bit skeptical of cooking solely with cans and packaged ingredients, but these fresh-tasting, flavorful dishes won us over at first bite.
1. Quick and Easy Minestrone
Flavorful ingredients are secret weapons in pantry cooking. In this pantry-based minestrone soup, soy sauce adds instant depth and savory umami flavor. This dish proves that your bottle of soy sauce is great for more than just Asian-inspired cooking.
Comfort food can be a personal thing. My ultimate comfort dish is my grandmother’s famous baked spaghetti, served up with a heaping helping of nostalgia. Her recipe (and similar ones like this from Food Network Kitchen) is made up of ingredients that are universally comforting: pasta, rich red sauce and plenty of cheese. When my sweet tooth beckons, though, it’s all about the chocolate. Ina’s Brownie Pudding, made with “good” cocoa and real vanilla bean, is my go-to.