by FN Dish Editor in Community, February 24th, 2013
by FN Dish Editor in How-to, February 20th, 2013
An 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
by Maria Russo in Recipes, February 11th, 2013
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.
by FN Dish Editor in Family, Food Network Magazine, February 9th, 2013
Tofu 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.
Keep reading for more recipes
by Maria Russo in Recipes, January 31st, 2013
It happens at least once a year — your favorite jarred tomato sauce goes on sale and you stock up — enough to feed an army sometimes. While nothing beats homemade sauce, sometimes the jarred varieties are a reliable substitute for quick weeknight dinners.
It’s certainly a must-have in the pantry, along with pasta and one of Melissa d’Arabian’s favorites — dried beans. But sometimes you can fall into a rut, using it the same ol’ way. Not anymore. Food Network Magazine has taken a household staple and provided 50 different ways to incorporate it into recipes like Spanish rice, minestrone soup and Italian meatloaf.
Looking for a way to liven up baked potatoes? Try Pizza Potatoes (No. 21). Make a deep slit in baked potatoes, then stuff with some pasta sauce, chopped pepperoni and shredded mozzarella, and bake at 400 degrees F until the cheese melts.
Browse the photo gallery for more ideas
by Mary Beth Bray in Recipes, January 24th, 2013
Perhaps the ultimate family-friendly meal, lasagna is a no-fail favorite that shines at both Sunday suppers and everyday weeknight dinners alike. All it takes to make a timeless Italian recipe is meat, cheese, pasta and sauce, but thanks to some of your Food Network chefs like Alton, Ina, Paula, Giada and Rachael, it’s simple to transform the classic into an extra-special dish. Check out Food Network’s top five lasagna recipes below to learn the stars’ secrets to easy, deliciously dressed-up lasagna, then browse Food Network’s entire collection of lasagna recipes for more fuss-free meal ideas.
5. Enchilada Lasagna — Alton relies on a homemade enchilada sauce featuring chipotle chiles, fresh garlic, cumin and tomato sauce to marry flavors in his Mexican-inspired lasagna, filled with tender chicken and topped with queso fresco before being baked until bubbly.
4. Turkey Lasagna — Swap out classic beef or pork and replace with sweet Italian turkey sausage to make Ina’s big-batch lasagna, featuring four different cheeses, including Parmesan, mozzarella, ricotta and goat cheeses.
Get the top three recipes
by Sarah De Heer in Community, January 20th, 2013
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of them as picture recipes.
There is nothing better than snuggling up to a big bowl of mac and cheese. We’ve taken this classic comfort food and spun it in four fun and different ways. From French onion to dessert mac and cheese, these twists might change your view on an old favorite.
First, start with the classic version
by Marisa McClellan in Recipes, January 11th, 2013
This week’s Most Popular Pin of the Week uses low-fat cream cheese to construct the perfect substitute for cream in this lighter alfredo by Food Network Magazine. It creates a thick, luxurious texture without extra calories.
For more recipe inspiration for healthy weeknight dinners, visit Food Network’s Let’s Get Healthy Board on Pinterest.
Get the recipe: Food Network Magazine’s Low-Cal Fettuccine Alfredo
by Maria Russo in Recipes, December 3rd, 2012
My most vivid memories of childhood are those ones in which my family is seated around our dining room table. I remember discussing potential Halloween costumes over stuffed green peppers and soldiering through those first cold nights of winter over big bowls of chicken and rice soup.
Different eras of my childhood are so deeply linked to the meals we ate frequently during those years that I still can’t eat those dishes without recalling long-past moments. Avocados and plums taste like my earliest days in Southern California. Fried eggs served on steamed white rice with a side of pickled ginger take me back to the months after my parents returned from a trip to Hawaii.
There’s one meal that we ate a lot during my high school and college years and even a single bite of it transports me. It was chicken breast (quickly cooked with garlic) and sauteed zucchini and baby spinach (often straight from the backyard garden) heaped on top of angel hair pasta (highly valued by my mother because it cooked quickly) and topped with a shower of grated Parmesan cheese.
Before you start boiling your pasta, read these tips:
by Maria Russo in Holidays, Recipes, November 21st, 2012
There are two kinds of people: those who bake and those who don’t bake – their macaroni and cheese, that is. For some, the classic combination of tender pasta and a creamy cheese sauce just isn’t complete until it’s been finished in the oven with even more cheese and perhaps a crunchy topping, but for others, this hearty, comforting meal is ready to eat just as soon as the stovetop mixture is made. For Meatless Monday dinner this week, try switching up your usual macaroni and cheese routine with these no-fail recipes for baked and no-bake versions of this family favorite.
Boasting four different kinds of cheeses — Havarti, Cheddar, American and Parmesan — Food Network Magazine‘s big-batch Baked Macaroni and Cheese (pictured above) is a fill-you-up dinner that will wow kids and grown-ups alike. To prepare, create a thick, rich sauce of butter, dry mustard and the melted cheeses, and mix it with partially cooked pasta. Once in a casserole dish, top the macaroni with extra cheese and a blanket of crunchy butter crackers before baking it until the cheese is piping hot and deliciously gooey.
You’ve made it to the day before Thanksgiving, and by now you’re practically counting down the hours until T-Day, right? Even with all of the prep work that likely needs to be finished before tomorrow, the question of tonight’s dinner remains. While it may be tempting and admittedly easy to rely on pizza or takeout, if you’re planning on pulling off the ultimate Thanksgiving feast tomorrow, you can surely handle a no-fuss made-at-home dinner tonight, especially if that dinner is quick-cooking pasta.
One of the easiest meals to make in a hurry, pasta is endlessly versatile, and when you’re cooking for what’s possibly a houseful of extended family, simple, adaptable dinners are downright necessary. Check out a few of Food Network’s favorite pasta recipes, each ready to enjoy in just 25 minutes or less.
Rich and comforting, Food Network Magazine’s Penne With Vodka Sauce (pictured above) is a top-rated pasta that’s packed with decadent ingredients. To prepare, sauté sweet shallots with fresh garlic and just a pinch of red pepper flakes, then add a splash of vodka, tomatoes and smooth heavy cream. Since the sauce will need to cook for at least 10 minutes after the vodka is added, the alcohol in it should cook off, and what will be left is a thick mixture just waiting to be tossed with noodles and nutty Parmesan cheese.