by Maria Russo in Food Network Chef, April 8th, 2015
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.
by Maria Russo in Community, March 22nd, 2015
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
by Maria Russo in Recipes, March 10th, 2015
When time is tight on weeknights, every minute in the kitchen counts, and the only item on the dinner menu is, of course, a quick-cooking dinner. That’s where pasta comes in — especially this week’s Most Popular Pin of the Week. Ready to eat in only 15 minutes, Giada De Laurentiis’ sausage-studded pasta may look fancy, but there’s really nothing to it: Just brown the meat, warm the (frozen!) peas, then toss in cooked noodles and cheese. The warmth from the hot pasta will be enough to melt the ricotta and Pecorino Romano and create a silky sauce in a hurry.
For more dinner inspiration, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the Recipe: Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese (pictured above)
by Marisa McClellan in Recipes, February 27th, 2015
Consider making that phrase — “when all else fails, make pasta” — your new life mantra. Easy to prepare, inexpensive and a staple in most people’s pantries, pasta is the ultimate oh-man-I-need-dinner-on-the-table-like-right-now meal, and it’s equally adored by kids and adults alike. Perhaps best of all, some of the most-classic sauces require only two or three ingredients, and many don’t even need to be cooked — only warmed with the heat of the pasta — so dinner can be on the table in as little time as it takes to boil a pot of water. Read on below for six pasta staples you’ll want to make again and again.
Make Ina Garten’s Marinara Sauce once, then commit the recipe to memory, because this workhorse of a sauce will save dinnertime over and over again. Simply prepared in one pan but boasting a rich, full flavor, thanks to a splash of red wine and fresh chopped herbs, this sauce will shine atop your family’s favorite noodle, ravioli or tortellini.
by Maria Russo in Food Network Chef, Recipes, February 27th, 2015
One of the things I’ve learned since becoming an adult is that every family makes spaghetti and meatballs a little bit differently. When I was growing up, my mom used as many vegetables as possible and skipped the meatballs entirely, preferring to cook some ground turkey directly in the sauce. It was awfully good, but still, I found myself coveting other approaches.
When my sister got married, her husband introduced us to his family recipe, with basic beef meatballs and Parmesan cheese and tiny bits of chopped carrots in the sauce. My own husband’s childhood spaghetti night involved canned marinara and links of Italian sausage.
Being someone who is always in pursuit of the next great dish, I’ve not settled down into one particular approach to the classic dish of spaghetti and meatballs. Sometimes I make chicken and ricotta meatballs; other times I’ve opted for a trio of ground meat and Italian bread, lightly soaked in milk.
by Maria Russo in Recipes, Shows, February 21st, 2015
Leave it to Food Network’s own queen of Italian cuisine, Giada De Laurentiis, to transform a breakfast classic — bacon and eggs — into a rich, hearty pasta ideal for any time of day. While cooking for a packed crowd last weekend at the South Beach Wine & Food Festival, in between answering fan questions and mingling with her onstage guest cook, Giada showed off how simple it is to make her carbonara, a next-level version of a traditional recipe featuring creamy eggs and Italian bacon. Read on below for her top-10 tips for making this silky, comforting pasta, then get her quick-fix recipe.
1. Instead of everyday bacon, Giada uses pancetta — an unsmoked Italian bacon — in her carbonara. When rendered, it becomes crispy and salty, and the drippings can be used to saute the onions.
2. Giada admits that while onions may not be an ingredient in the most-authentic carbonara recipes, they’re indeed a beloved element in her family’s recipe, as they offer sweetness, which offsets the salt, and promise “a lot of flavor.”
by Allison Milam in Recipes, February 19th, 2015
Like peanut butter and jelly and mashed potatoes and gravy, spaghetti and meatballs are two parts of a seemingly unbreakable culinary marriage, and in many homes, these Italian superstars are often the shining component of Sunday supper. Geoffrey Zakarian showcased his version of this timeless comfort food, featuring tender rosemary-laced meatballs simmered in a tomato-basil sauce for bold flavor and served with classic spaghetti, on this morning’s all-new episode of The Kitchen. The secret to his moist meatballs is the meat blend he’s chosen: a combination of ground pork and veal, plus pork sausage.
FN Dish wants to know, when you make spaghetti and meatballs at your house, which half of this dish is your favorite? Are you a lover of all things pasta, no matter its shape, or do you prefer the melt-in-your-mouth taste of a meatball cooked just right? Do you prefer to gently twirl the noodles on your fork or slice open the meatball in one fell swoop? Vote in the poll below to tell us whether you prefer the spaghetti or meatballs element of Sunday supper more.
by Maria Russo in Recipes, February 16th, 2015
Listen, sometimes the last thing that is going to happen is a run to the supermarket. And whether the temp is hovering over the single digits or you just can’t bring yourself to mobilize for another trip to the store, that shouldn’t prevent you from whipping up a solid meal. Next time a supermarket run just isn’t in the cards, look to pantry staples like dried pasta, canned tomatoes and more for a killer meal that’s ready on the fly. Here are five back-pocket pasta recipes that absolutely always have your back.
by Marisa McClellan in Recipes, December 4th, 2014
Successful and satisfying dinners don’t have to require many ingredients or take a lot of time to prepare. In fact, some of the most tried-and-true standbys come together in mere minutes with everyday essentials from the pantry, including crowd-pleasing pastas. Just a box of noodles and a fuss-free sauce are all it takes to pull off tonight’s family meal, and when you use Giada De Laurentiis’ recipe for Linguini with Sun-Dried Tomatoes, Olives and Lemon (pictured above), you don’t even have to cook the sauce.
Ready to eat in only 17 minutes, Giada’s bold pasta stars a raw sauce of rich, chewy sun-dried tomatoes, tangy green olives and plenty of fresh basil. For easy prep, she opts to whirl these go-to fixings in the food processor alongside a squeeze of lemon juice for brightness and a heavy handful of nutty Parmesan cheese. There’s no need to cook the sauce, as the heat of the just-drained pasta will gently warm the tomato mixture as they’re combined.
I believe that everyone should know how to make a simple but delicious one-pot pasta dish. It needs to taste good, use only pantry and fridge basics, and dirty a minimal number of tools and utensils. Think boxed mac and cheese, only without the lurid orange powdered cheese.
The beauty of these one-pot pasta dishes is that that you use a minimal amount of water when cooking the pasta. You retain all the starch from the pasta in the pan, which makes for a luscious sauce, and you don’t have to wait 45 minutes for a gallon of water to come to a boil. Once the pasta is cooked, you add just a few ingredients, give it a good stir, and serve.
Currently, I’m most fond of Giada De Laurentiis’ approach to the one-pot pasta meal. Her Calabrian Chile Pasta cooks in no time and tastes amazing. You start with an inch of water in a high-sided saute pan. Once it boils, you add a pound of pasta and cook until it’s al dente (stirring regularly to determine whether it needs an additional splash of water).