by Maria Russo in Recipes, September 15th, 2015
by Maria Russo in Recipes, Shows, September 12th, 2015
Marinara often takes the crown in terms of quick-fix pasta sauces, but with just a few key ingredients, Alfredo sauce, too, is a go-to pick on nights when you have next to no time to make dinner. Whether you’re a fan of the classic recipe with little more than cream and cheese or you’re looking to dress up the original with bright, bold flavors, check out our top five ways to dig into this satisfying supper.
Add a squeeze of lemon.
Giada De Laurentiis opts for a two-part approach to adding refreshing lemon flavor to her 10-minute sauce: the juice as well as the grated zest. After simmering the lemon juice with the cream and butter, she adds the pasta and nutty Parmesan before tossing it with the zest ahead of serving.
by Maria Russo in Community, August 23rd, 2015
While Spaghetti Aglio e Olio may not get any points for ease in pronunciation, it indeed takes the cake for simplest-ever pasta dinner: 15 minutes, five ingredients. Done.
Geoffrey Zakarian introduced the recipe for this go-to meal on this morning’s all-new episode of The Kitchen. From start to finish, the sauce — made with just olive oil, sliced garlic, red pepper flakes and fresh parsley — came together in the time it takes the pasta to cook, meaning it’s the ultimate in I-need-food-on-the-table-like-right-now cooking. The secret to GZ’s sauce is twofold: adding some of the pasta water to the oil and garlic, and, secondly, cooking the pasta only part of the way before tossing it in the pan with that watery-oil mixture. The noodles will finish cooking the sauce, and the sauce thickens naturally on its own, thanks to the starch in the water.
by Christie Bok in Community, June 14th, 2015
By no means has fall arrived — New York City, at least, is still sweating it out in the midst of 90-degree temperatures — but already food fans have started to crave a switch in flavors from the light and cool to the warm and comforting. This week’s Most Popular Pin of the Week (pictured above), laced with golden butternut squash and earthy mushrooms, is a transitional meal of sorts, ready to help you bridge the gap between the refreshing tastes of summer and the hearty fare of autumn. Featured in Food Network Magazine, this go-to supper can be on the table in only 30 speedy minutes, so keep it in your back pocket for those hectic back-to-school weeknights.
For more healthy recipe inspiration, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Penne with Butternut Squash from Food Network Magazine
by Christie Bok in Recipes, June 8th, 2015
Imagine that your most-decadent, cheesy pasta dreams are given a bit of a healthy makeover. In this week’s Most Popular Pin of the Week, Food Network Kitchen makes a healthier ricotta alternative by combining low-fat cottage cheese with part-skim mozzarella and Parmesan. The end result: a delicious baked penne that packs a similar punch in flavor, comfort and texture to ricotta. Make an easy tomato sauce — flavored with basil, garlic and a hint of fennel — then add frozen spinach to the cheese mixture to get a helping of veggies. Top this all-in-one meal with additional cheese before baking to ensure a bubbly, golden crust.
For more healthy recipes, check out Food Network’s Let’s Get Healthy Board on Pinterest.
Get the Recipe: Cheesy Spinach Baked Penne (pictured above)
by Bev Weidner in Family, Recipes, June 3rd, 2015
If you’re a true carnivore, curbing your meat intake might seem like an impossible task — even if it’s just for one day of the week. That’s why it’s a good idea to start with pasta. Not only can it be ready to serve in a jiff, but it also can easily be made with pantry staples. When you combine the starch with vegetables, cheeses, and hearty ingredients like olive oil and nuts, pasta quickly becomes a satisfying meal.
Just as bright as it is flavorful, Ina Garten’s Broccoli with Bow Ties and Peas (pictured above) is the perfect pasta to make this summer. The vitamin-packed veggies — broccoli and peas — are certainly the stars of this dish, but fresh lemon zest and Parmesan cheese give it a tang, and are perhaps what makes it a crowd-pleaser. By infusing a mixture of olive oil and butter with garlic, Ina ensures a delicious base for this dish. Once the pasta is al dente, add it to the lemon-and-garlic base along with the broccoli and peas. Next, add a healthful serving of cheese and watch as it gently melts against the warm bow ties. Garnish with pine nuts for extra heartiness and crunch — you won’t miss the meat with this one.
by Maria Russo in Recipes, May 4th, 2015
If you’re not a fan of pasta, there may be something wrong with you. Just kidding. You’re still a good person.
But really, how could you not like pasta? You know, don’t even tell me if you don’t. I don’t think my heart could take it. I feel like we’re in a good place in our relationship, and I can’t rightly handle any deal breakers. I have to wash my hair today; that’s already too much for me.
Anyway, what we have here is a ridiiiiiculous pasta primavera, but super-stripped down on the front end for your babes. I included some peas in the kid-friendly recipe. Ya know, color! And health or whatever.
The mature version is loaded with veggies, a bit of dry white wine, a little bit and a lot of butter, tons of good Parmesan and a heavy hand of fresh herbs. You may cry. Just keeping adding cheese at the end and I’m sure you will.
As a matter of fact, I’m tearing up right now.
I may need a moment. Or more pasta?
by Maria Russo in Recipes, April 13th, 2015
The bright colors and seasonal produce packed into this quick-fix dish are a sure sign that it’s practically singing with springtime flavor — and the fact that the word “spring” is baked into the recipe title doesn’t hurt either. Food Network Magazine’s Pasta Primavera with Beets, Radishes and Radicchio (primavera means “spring” in Italian) comes together simply and in a hurry thanks to one key timesaving shortcut: precooked beets. When you’re shopping the grocery store, look for vacuum-packed cooked beets; using these instead of buying raw beets (then roasting and peeling them at home), will shave at least an hour off of dinnertime prep.
When it comes to the sauce for this satisfying pasta, simple is best. Sweet red onions and garlic form the flavor base, while the vinegar-laced beets, peppery radishes and crunchy radicchio combine to create an over-the-top mash-up of tastes and textures. For a welcome pop of green as well as a fragrant finish, toss the pasta with chopped basil, plus ricotta salata for an indulgent bite.
by Maria Russo in Food Network Chef, April 8th, 2015
Like a traditional pesto sauce, Giada De Laurentiis’ easy-to-make recipe (pictured above) boasts a basil base and comes together with only a handful of ingredients in a matter of minutes, but there’s one key difference: It’s not tinted green, which is a usually a hallmark of classic pesto preparations. This one features a crimson-colored hue on account of the secret ingredient, sun-dried tomatoes, which Giada incorporates to guarantee over-the-top taste and texture.
To make sure her sauce is packed with flavor, Giada opts for the sun-dried tomatoes that are packed in olive oil, which ensures that they’ve picked up some of the oil’s naturally fruity flavor. She simply whirls the tomatoes with the fragrant fresh herbs and garlic to create a speedy sauce. Perhaps best of all, though, is that like a tried-and-true pesto, this sauce doesn’t need to be cooked; the heat of the just-cooked pasta will be enough to warm the pesto before serving. Follow Giada’s lead and save a bit of the pasta water after cooking the noodles, as you may need it to loosen the sauce.
by Maria Russo in Community, March 29th, 2015
Much like a classic roast chicken or towering chocolate cake, pasta Bolognese (pasta with a hearty meat sauce) is one of those recipes we keep in our back pockets for when we need a little comfort. It’s something many have made before — and successfully so — but that doesn’t mean there’s no need to improve upon the most-basic recipe. That’s where Iron Chef Geoffrey Zakarian comes in. At a recent demo at the South Beach Wine & Food Festival, he offered eager fans a few expert tips on elevating this staple Italian sauce to the next level of craveworthy satisfaction. Read on below to learn what he does to guarantee a rich and savory sauce, and find out his choice of noodles, then get his top-rated and simple-to-prepare recipe.
1. Bolognese is all about the meat, and for Geoffrey, that means a blend of four varieties: He opts for equal parts pancetta, pork, pork sausage and veal.
It doesn’t necessarily take a list of complicated ingredients or countless hours on the clock to turn out a flavor-packed meal. In fact, this week’s Most Popular Pin of the Week celebrates bold staples you likely already have on hand: garlic, onions, hearty greens and noodles. Perhaps best of all, this satisfying dinner, best finished with nutty Pecorino Romano for extra richness, is ready to eat in less than 40 minutes.
For more dinner ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: Garlic-and-Greens Spaghetti (pictured above) from Food Network Magazine