by Foodlets in Family, Recipes, May 12th, 2017
by Foodlets in Recipes, May 9th, 2017
For years, our four kids referred to lettuce of any kind as “salad.” Picture this: “Could you please take that salad off my sammich?” But that didn’t stop me from serving tons of fresh salads anyway, because, for one, salads are delicious and good for you. And two, not every salad has to be a green salad. They’ve since come around to the green stuff, but in the meantime, we discovered lots of simple and satisfying salads that don’t require even one head of lettuce. There are our favorites.
Greek Quinoa Salad (pictured above)
Bursting with fresh tomatoes, crunchy cucumbers and briny kalamata olives, this salad tastes like the Greek salad you know and love — but with a protein punch. Thanks, quinoa.
by Colleen Park in In Season, Recipes, April 27th, 2017
With bright colors and fresh flavors, these breakfasts are the perfect way to celebrate spring. We’re got make-ahead meals, plus plenty of items that are easy enough to take with you on the go — ideal for busy mornings.
by Colleen Park in Food Network Chef, In Season, Recipes, April 24th, 2017
Carrots are in-season (now and for nearly the rest of the year) and it’s time to give these bright-orange beauties a real spot on the dinner table. We might be used to mincing and dicing carrots into oblivion for use in fried rice or shepherd’s pie, but they can be the star in a stellar side dish, best prepared simply to enhance their sweet, earthy flavor.
Steamed Carrots with Lemon-Dill Vinaigrette
Forget about dicing or shredding. Left in their full-form glory, these sophisticated knife-and-fork carrots are steamed until tender and dressed with a sweet and tangy sauce of honey, lemon, Dijon mustard and red wine vinegar.
by Maria Russo in In Season, April 24th, 2017
Now that we’re squarely in the middle of spring, it’s time to step things up in the kitchen. Our inspiration for this round is none other than Iron Chef Geoffrey Zakarian. As many of GZ’s recipes show, it can be easy and worthwhile to incorporate seasonal ingredients in your cooking, like peas and rhubarb, and elevate dishes with pantry essentials. Here are 6 dishes to add to your repertoire this season.
Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce
GZ adds layers of flavor to the pork chops throughout the cooking process, seasoning with coriander and cumin, basting the pork chops in butter with garlic and tarragon, and serving with a mustard sauce. Radishes, peas and dill add a fresh element to the dish.
by Colleen Park in Food Network Chef, In Season, Recipes, April 17th, 2017
If you ask me, this is the most-wonderful time of the year. At least as far as produce is concerned, that is. The return of spring brings with it a bounty of fruits and vegetables — now that all that pesky cold weather is (almost) out of the way — which means that it’s high time for all things rhubarb, asparagus, peas and fava beans. I look forward to all of these bright, fresh flavors, especially after a winter in which I ate more than my fair share of ultra-rich stews, baked pastas and roasts. But perhaps nothing gets me more excited than ramps.
Here in New York City, April turns into something of a rampage at the farmers market when these tender stalks make their springtime debut. The quantities are limited, the prices are high and the window in which they’re available is narrow, which means that chefs and enthusiastic home cooks alike are prepared to go all-ramps-all-the-time for the time that they can. It’s standard issue to see them on restaurants’ lists of specials (think pickled ramps, grilled ramps, ramps on a pizza, ramps with pasta — you get the idea), and, of course, the hype is real when cooking ramps at home too.
by Lauren Piro in Recipes, View All Posts, April 10th, 2017
In addition to airing out our closets and pantries, spring cleaning also means hitting refresh on our dining habits. Put away your pasta and potatoes and update your menu this season with the best of Valerie Bertinelli’s spring recipes.
Snap Pea, Orange and Radish Salad
Add some vibrancy to your cooking this season with a brightly colored salad featuring seasonal sugar snap peas, sweet oranges, fresh herbs and a crispy bites of prosciutto.
by Lauren Piro in Holidays, View All Posts, April 10th, 2017
It’s that time of year when clutter starts to make you itchy. Suddenly, clearing out a pantry stuffed with cans and jars picked up over a year of grocery shopping feels urgent (just because can of tomatoes can last a year-and-a-half in your pantry doesn’t mean you want to look at it for that long). Here are seven recipes that make much-needed space on your shelves.
Shortcut Chicken Enchiladas (above)
Pick up a rotisserie chicken on the way home from work, grab some tortillas and cheese from your fridge, and pull a can of refried beans and a jar of salsa from your pantry to have dinner on the table in under an hour.
by Rachel Trujillo in Food Network Chef, In Season, Recipes, April 10th, 2017
Creating a Pinterest-worth dessert for Easter can feel intimidating — especially since many of the classics (like lamb cakes and bunny cakes) are a little more involved than tossing a pan of brownies in the oven. Here are some adorable treats that look impressive (including, yes, some bunny butts), but thanks to clever tricks and deceptively simple decorating techniques, you don’t need to be a trained pastry chef to make them.
Coconut Bunny Butt Cake (above)
It’s a near-guarantee that your guests will grin when they spot this dessert on your table. Bake the base in a metal bowl to make it round, and top with cupcakes to create the feet and tail. Fluffy coconut is the perfect stand-in for bunny fur — plus, it camouflages any rough edges or not-so-perfect frosting.
by Colleen Park in Recipes, April 6th, 2017
After what was a doozy of a winter, we are pleased to finally welcome spring (and all the yummy produce that follows). By incorporating bright veggies and fruit like asparagus, rhubarb and strawberries, you add layers of flavor to even the simplest dishes — and nobody does that better than the king of Flavortown himself. Read on below to get some of Guy Fieri‘s best-ever recipes for springtime eats.
Tex Wasabi’s Koi Fish Tacos (pictured above)
After marinating flaky cod in a mixture of lime juice and tequila, the fish is coated in coarse breadcrumbs, which means it boasts a crispy crust after a quick deep-fry.
Though April might have a few gray days and spring showers in store for us, it’s well worth it for all the green goods we get to enjoy at the farmer’s market and on our plates. And one of the best ways to showcase the herbs and vegetables of the season is also the simplest: a salad. Here are 6 side salads to enjoy this spring.
Avocado-Herb Salad with Goat Cheese
Tiffani Thiessen’s dish features avocados, cherry tomatoes, cucumber, parsley and chives for a refreshing medley of flavors and textures. In place of a dressing, the salad is lightly tossed in olive oil, salt and lemon juice, and topped with goat cheese.