Tag: Pasta

10-Minute Macaroni Salad — Most Popular Pin of the Week

by in Community, June 2nd, 2013

10-Minute Macaroni Salad - Pin of the WeekSometimes the most-simple ingredients can make a perfect side dish for the warm months. Paula’s five-star salad, this week’s Most Popular Pin of the Week, is one of those recipes. Hard-boiled eggs, celery, bell peppers, green onions and Paula’s house seasoning are combined with classic elbow macaroni to complete any meal. Make it in advance and keep it refrigerated until you’re ready to serve.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.

Get the recipe: 10-Minute Macaroni Salad

Pasta With Olive-Caper Sauce — Meatless Monday

by in Recipes, May 20th, 2013

Bucatini With Olive-Caper SauceFor a quick weeknight dinner, few meals are more efficient or economical than pasta with tomato sauce. But regardless of whether you commit to making your own sauce from scratch or you rely on store-bought jars when in a pinch, everyday marinara can get tired quickly. This week, instead of calling the dish complete with just noodles and tomatoes, dress up the sauce with vegetables, olives, fresh herbs or cheeses — any or all that you happen to have on hand — to turn an ordinary meal into something special. Even if you’re pressed for time, know that it doesn’t take long to simmer the sauce with a few additional ingredients, as, in fact, most mixtures come together in the time it takes to boil and cook the pasta.

Food Network Magazine‘s can-do Bucatini With Olive-Caper Sauce (pictured above) is the ultimate in easy-yet-elegant pasta in that it boasts a bold, flavorful no-cook sauce. After making a salty paste of smashed garlic, capers and red pepper flakes, add Mediterranean ingredients like kalamata olives, fresh tomatoes, creamy mozzarella cheese and fragrant basil, then let the heat of just-cooked pasta gently warm the mixture and soften the tomatoes slightly. Ready to eat in only 25 minutes, this go-to supper elevates the mainstays of marinara — tomatoes and garlic — into a wholly new dish, one that’s simple enough for weeknight cooking but interesting enough to offer guests. When making no-cook pasta, it’s best to reserve a few cups of cooking water before draining the noodles, just in case you need to loosen the sauce with liquid.

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Vivacious Pasta Salad Sides — Sensational Sides

by in In Season, May 8th, 2013

Tuscan Pasta Salad With Grilled VegetablesAt this point in the year, we can utter the word “summer” without feeling jipped. May is here, and things are only going to get hotter. That’s why FN Dish is compiling a list of pasta salad sides that are perfect for the warm weather. These recipes are anything but boring, and they also carry their fair shares of spring produce. Spoon a heap next to a grilled protein, pack some in Tupperware for outside eating, or enjoy it at home at your first barbecue of the season. No matter how you choose to enjoy it, we’re all about pasta salad on this May day.

Standard pasta salads are often creamy, but not much else. Go further with Food Network Magazine’s Pasta Salad With Asparagus, Corn and Sun-Dried Tomatoes, which is spiked with lemon, garlic and Parmesan cheese. American Macaroni Salad, too, is creamy in all the right ways, and it’s crunchy with diced celery and red onion.

The Neelys’ Lemon Pasta Salad nixes the creamy contingency for a lemony Dijon vinaigrette. With radicchio, fennel and baby bell peppers, Food Network Magazine’s Tuscan Pasta Salad With Grilled Vegetables (pictured above) is as bright as they come. Paula’s Italian Pasta Salad is fixed with bow ties and an easy balsamic vinaigrette.

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How to Make Fried Mac and Cheese

by in Food Network Magazine, March 23rd, 2013

Food Network Magazine March Cover

Once you’ve made your favorite mac and cheese from Food Network Magazine’s 50 Twists on Mac and Cheese (page 118, March issue), try this tasty trick for using up leftovers:

Fried Mac and Cheese
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls 2 hours or overnight. Beat 2 eggs and 2 tablespoons water together to form an egg wash, and pour it into a shallow bowl. Combine panko and herbs in another shallow bowl. Remove the mac-and-cheese balls from the freezer. Dip the frozen balls into the egg wash, then into the breadcrumbs. Put the balls back into the freezer until you are ready to fry, or heat 2 inches of oil in a heavy-duty pot to 350 degrees F. Fry the mac-and-cheese balls until they are golden brown and center is hot, about 5 minutes.

Make Irish Macaroni and Cheese

by in Food Network Magazine, Holidays, March 17th, 2013

Irish Macaroni and Cheese
The chefs in Food Network Kitchens had so many favorites for Food Network Magazine’s 50 Twists on Mac and Cheese (page 118, March issue) that we couldn’t print them all. Just in time for St. Patrick’s Day, whip up this extra-Irish macaroni and cheese recipe.

St. Paddy’s Day Mac
Make Classic Mac, steeping the milk with 1 tablespoon pickling spice wrapped in cheesecloth instead of the bay leaf, and use all Irish farmhouse cheddar instead of regular cheddar. Stir in 3/4 cup chopped corned beef and 1 1/2 cups chopped boiled cabbage. Transfer to a casserole dish. Top with an additional 1/4 cup grated Irish cheddar. Broil until melted, 1 minute.

The Most Satisfying Pasta Dishes — Comfort Food Feast

by in Family, Recipes, March 13th, 2013

Food Network Magazine's Skillet LasagnaThere’s a time and a place for classic Italian pasta dishes. You know, the kind where al dente spaghetti is lackadaisically draped over the plate and a few sprigs of basil are planted on top. This time around, we’re digging only pasta dishes that require a sturdy spoon to lift up every last layer. With dishes as comforting as these, it’s hard to believe it all started with rigid pasta. Thank goodness for the great art of boiling water, right?

Alton Brown’s Baked Macaroni and Cheese combines the classic elbow shape with freshly shredded sharp cheddar and hints of paprika and mustard. It’s just what you would expect out of the traditional baked rendition and, man, is it good. If you’re looking to move beyond the quintessential mac, try out Food Network Magazine’s Buffalo-Chicken Macaroni and Cheese. It’s spiked with hot sauce and loaded with store-bought rotisserie chicken.

This collection wouldn’t be complete without a recipe like Neelys Baked Ziti or a good lasagna. For once, the latter isn’t restricted to the casserole dish. Food Network Magazine’s Skillet Lasagna packs all that baked flavor using just the stove. Scattered with ground beef and two types of cheese, Paula Deen’s Baked Spaghetti fixes the strands into melted, bubbly form in the oven.

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30-Minute Four-Cheese Pasta — Most Popular Pin of the Week

by in Community, March 3rd, 2013

Four-Cheese Pasta With Peas and HamThere’s nothing wrong with using help from the deli counter and frozen food aisles to get dinner on the table quick — especially during the week. By utilizing deli ham and frozen peas to prepare this pasta dish, Food Network Magazine gets this week’s Most Popular Pin of the Week on the table fast.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.

Get the recipe: Four-Cheese Pasta With Peas and Ham

Linguine With Shrimp Scampi — Most Popular Pin of the Week

by in Community, February 24th, 2013

Linguine With Shrimp Scampi - Most Popular Pin of the WeekAn easy dish to cook for a table of two or three, Ina’s Linguine With Shrimp Scampi is ideal for weeknight entertaining because of its quick preparation time (done in less than 30 minutes). It is also this week’s Most Popular Pin of the Week. This recipe is light but filling, made with tender shrimp, fresh lemon juice and just a pinch of red pepper flakes.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Recipe of the Day board on Pinterest.

Get the recipe: Ina’s Linguine With Shrimp Scampi

Make Homemade Pasta With a Paper Shredder

by in How-to, February 20th, 2013
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Homemade pasta is great and everyone loves it, but most people don’t own a pasta machine because it’s a pricey piece of kitchen equipment.

Problem solved. Our resident kitchen-gadget hacker, Cliff, has come up with a brilliant solution. Click the play button above to watch Cliff demonstrate how to make a pasta machine out of a paper shredder. Fresh, homemade pasta has never been easier.

Spaghetti and No-Meat Balls — Meatless Monday

by in Recipes, February 11th, 2013

Spaghetti and No-Meat BallsTofu often gets a bad culinary rap—and rightfully so. When eaten on its own, plain tofu can be quite boring and doesn’t taste like much of anything. When given an intense flavor boost in the form of bold sauces or complementary ingredients, however, it takes on rich, enjoyable flavors and becomes a go-to substitute for meat in countless traditionally beefy dishes, like meatloaf, meatballs and burgers.

In Food Network Magazine‘s recipe for Spaghetti and No-Meat Balls (pictured above), extra-firm tofu is incorporated into a mixture of garlic-laced mushrooms, sauteed onions and a pinch of red pepper flakes, which adds a hearty punch of flavor without a lot of fat. Together with breadcrumbs, the tofu binds the blend together so that it can be rolled into two-bite no-meat balls. A quick pan-fry turns the balls a deep golden-brown hue and gives them a slight crust on the outside. After simmering them in a light tomato-basil sauce, toss the nonmeatballs with your favorite kind of pasta for a family-friendly dinner than can be prepped in less than an hour.

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