by FN Dish Editor in Community, January 19th, 2014
by Allison Milam in Recipes, January 16th, 2014
This week’s Most Popular Pin of the Week proves that even classic Italian favorites can have a healthy spin — and still make your mouth water. Stuff jumbo pasta shells with an irresistible filling of spinach, mushrooms and three cheeses (part-skim mozzarella, low-fat cottage cheese and Parmesan). Then bake in a garlicky fennel-seed tomato sauce until bubbly.
For more healthy everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Food Network Magazine’s Mushroom-Spinach Stuffed Shells
by FN Dish Editor in Community, January 12th, 2014
For a dish that requires just the two ingredients of its namesake, there are so many ways you can make mac and cheese happen. It can be stirred on the stove or baked till golden, donning breadcrumbs or done au naturel, filled with extras or made just with cheese, plain and simple. No matter your method, a meal of mac and cheese is sure to bring comfort.
1.Classic: With elbow macaroni, crispy breadcrumbs and the obligatory spike of powdered mustard, Alton’s top-rated Baked Macaroni and Cheese (pictured above) is probably the most iconic of them all.
2. Seasonal: For a dose of seasonal comfort, Rachael’s Butternut Squash Mac and Cheese is a different kind of creamy with just a touch of sweetness.
3. Spicy: Just because good ol’ mac is comforting on its own doesn’t mean it couldn’t use a little kick every now and then. Sunny’s Spicy Macaroni and Cheese is spiked with cayenne pepper and pepper jack cheese.
4. Easy: Nothing’s quite as heartening as knowing that dinner is taken care of. Whip out your slow cooker for Trisha’s Slow Cooker Macaroni and Cheese, which takes only 10 minutes of prep before coasting towards dinnertime.
Keep reading for more ideas
by Maria Russo in Recipes, November 25th, 2013
This week’s Most Popular Pin of the Week skips the meat — bet you won’t miss it. This vegetarian main dish is packed with vegetables (butternut squash and spinach) and gets creamy goodness from part-skim mozzarella and low-fat milk.
For more healthy everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Squash and Spinach Lasagna
by Marisa McClellan in Recipes, November 15th, 2013
With the Thanksgiving feast just days away, your mind is likely elsewhere at this very moment, consumed with last-minute menu planning, frequent runs to the grocery store and the requisite home organization to prepare for out-of-town guests. But no matter how long your Turkey Day to-do list may be, the question of tonight’s dinner remains, and on nights like these, only one kind of meal will fit the bill: fast.
Thanks to Food Network Magazine’s family-friendly recipe for Lemon-Pepper Fettuccine (pictured above), it’s indeed possible to get supper on the table in only 20 quick minutes. Perhaps the best part about this pasta is that its list of ingredients includes everyday items you likely have on hand already — so there’s no need for an additional trip to the supermarket. As the hearty fettuccine is boiling, get to work on this simple sauce. Start by sauteing sweet shallots in butter, then add a mixture of cream and lemon zest plus nutty pecorino cheese for contrasting rich and refreshing flavors. The secret flavor weapon of this sauce comes at the very end when you add up to three teaspoons of pepper; this seasoning will add a bold punch of flavor and complement the citrus as well. Be sure to save a bit of the pasta water after draining the noodles, as you might need some to thin out the sauce as you’re mixing the dish together.
by Maria Russo in Recipes, November 4th, 2013
When I was growing up, macaroni and cheese was a very special treat. The only time the boxed version made an appearance at our table was on the rare occasion when my parents went out in the evening and left us with a baby sitter. The sitter was given strict instructions to serve it with carrot sticks and glasses of milk, which dampened the joy of dayglow pasta just a little.
It wasn’t until I went away to college that I discovered two things about macaroni and cheese: It is dead simple to make from scratch, and if you stir in some kind of vegetable in with the pasta, you can call it a complete meal.
Once I was living off-campus and had a real kitchen at my disposal, I had my way with the world of mac and cheese. My roommates and I made cheesy shells with cheese, stirred ribbons of zucchini in with leftover spaghetti noodles, and we even did a batch of smoked salmon and cream cheese mac and cheese once for a brunch potluck. They were all tasty dishes that left me with a healthy respect for the power of cooked pasta and a quick batch of cheese sauce.
Before you start cooking, read these tips
by Maria Russo in Recipes, October 7th, 2013
While some vegetarian lasagnas consist of little more than pasta with everyday tomato sauce and mozzarella cheese, there are indeed ways to dress up the family-friendly casserole to take advantage of bold flavors and seasonal ingredients. Instead of traditional marinara sauce, for example, experiment with no-cook pesto or a creamy cheese sauce, and incorporate fresh produce like good-for-you cauliflower, earthy mushrooms or bell peppers for added taste and texture. Food Network Magazine follows suit in its top-rated recipe for Roasted Butternut Squash Lasagna (pictured above), a hearty pasta bake made with in-season squash and comforting bechamel sauce.
The trick to making this lasagna lies in its assembly. After roasting butternut squash with onions until it’s sweet and tender, begin building the layers of ingredients: first, a sage-laced cream sauce, then noodles, more sauce, a trio of Italian cheeses and finally the prepared veggies. This pattern will continue until the casserole dish is nearly overflowing with fall-fresh flavors and rich cheesiness, at which point you can bake the lasagna until it’s warm, bubbly and browned on top. Once the lasagna is cooked, it’s best to let it rest for about 15 minutes before serving; this will help the sauce thicken and ensures that the pasta keeps its shape instead of oozing out when sliced.
by Foodlets in Family, October 1st, 2013
When vegetables are overflowing in your refrigerator, what do you prepare to put the produce to work? Simply roasting potatoes, parsnips and peppers with olive oil and seasonings is an option, as is enjoying squash in a soup or carrots and celery raw in green salads. But to beef up your vegetables, no matter what kinds you happen to have on hand, and turn them into a satisfying main dish, try mixing them with pasta and your favorite sauce. Instantly you’ll have transformed two humble ingredients — noodles and vegetables — into an all-in-one meal the whole family will want to eat.
Food Network Magazine does just that in its recipe for Ratatouille Pasta (pictured above) by re-creating the classic vegetable plate into an easy-to-make dinner. After grilling garlic-stuffed tomatoes, plus bell peppers, zucchini and Japanese eggplant — four quintessential ingredients in a traditional French ratatouille — until tender, chop them and gently saute them with fragrant basil before adding the cooked noodles. It’s best to reserve a cup of the pasta water before draining the noodles, as you may need to thin out the sauce before serving. For an extra-special finish to the dish, top each plate with a few crumbles of goat cheese; the tangy taste will marry the flavors of the vegetables, while the smooth, creamy texture will add welcome richness.
by Maria Russo in Recipes, August 26th, 2013
Getting kids to eat spaghetti probably isn’t too hard, but night after night it can be a bit dull. That’s why I like to throw a few surprises at the little guys when I can — especially when it’s this easy to make a big impression. Here’s how:
Cook spaghetti for 3 minutes less than the package suggests and drain. Add marinara sauce (you don’t even have to heat it up), plus one lightly beaten egg. Butter a muffin pan and fill each cup with half a cup or so of pasta and sauce, then use your fingers to push the pasta up along the edges, making a well in the middle. Pop the pan into the hot oven at 400 degrees F for 20 minutes. During the last minute, add two small mozzarella balls to the “nest” and you’ll have eggs. Keep an eye on the nests and if they melt down, that’s OK — now you have snowcapped mountain-tops.
by Maria Russo in Recipes, July 29th, 2013
For many vegetarians, pasta is the ultimate meat-free meal; it’s quick to make, filling and practically guaranteed to please even the most demanding of meat lovers. But even though it’s a tried-and-true staple, spaghetti with everyday tomato sauce can get tired quickly. When you’re looking to dress up your usual pasta night routine, try incorporating fresh vegetables to take advantage of the season’s bounty, and look for hearty add-ins that offer additional substance, like mushrooms. Food Network Magazine’s Pasta with Corn and Kale is one such summertime supper featuring bright corn, vitamin-packed kale, and earthy shiitakes and creminis.
While freshly shucked corn promises subtle crunch and a vibrant color to the pasta (pictured above), much of the corn flavor comes from the noodles. They’re boiled in water with the shucked cobs, and after they’re drained, that water is used to form the base of the sauce. To cook the other vegetables, start by sauteing the mushrooms until they’re golden brown and tender, then slowly wilting kale with garlic and a pinch of red pepper flakes. Before serving, stir in chopped scallions and a pat of butter for richness; mix in the noodles and the reserved pasta water to create a simple yet satisfying summer dinner.
No matter if you’re preparing a lean vegetarian dinner or a hearty beefy entree, cooking on Monday nights needs to be easy and fast. With summer camp schedules, after-work commitments and various errands, the first day of the week isn’t the time to experiment with complicated meals. Instead, reach for tried-and-true recipes — those that require hardly any prep time.
Giada’s Penne with Spinach Sauce (pictured above) is one such dinner, ready to eat in less than 30 minutes. The secret to her fuss-free dinner is relying on a no-cook sauce to dress the noodles. After whirling garlic, goat cheese and cream cheese in a food processor, she adds nutrient-rich spinach to create a tangy, smooth puree, which she mixes with whole baby spinach leaves and uses to top just-cooked penne. Be sure to save some of the pasta water when draining the noodles; you can use the starchy liquid to loosen the sauce. Before serving, season the pasta and finish with a sprinkle of nutty Parmesan cheese. Click the play button on the video below to watch Giada made this go-to dinner.
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