Tag: spring

9 Ways to Fall in Love with Carrot Cake All Over Again

by in Recipes, April 24th, 2016

Carrot CakeIf you told the childhood version of yourself that one day you’d flip for a cake filled with a vegetable, you surely would have laughed. But this tried-and-true dessert is endlessly craveable no matter how you make it. And yes, there are many ways:

Read more

What Do I Do with Leeks?

by in In Season, Recipes, April 23rd, 2016

Leeks are a member of the Allium family, which is essentially the onion family, and can really be used in any way that you would use an onion, which is lots of ways. Their flavor is slightly milder than that of a typical onion. They look like oversized scallions or green onions, long and cylindrical, and they should be firm, with nice taut layers.

They are available in the fall and the spring, with the spring leeks being smaller and more mildly flavored. The dark green tops are very fibrous and tough, and can be used to flavor stocks, but it’s the light green and white parts that are best for eating. Leeks can be eaten raw or cooked, and featured as a vegetable in their own right (which is more common in European cooking) or as a supporting aromatic.

Read more

6 Sensational Ways to Take Carrots Beyond Snacking

by in Recipes, April 21st, 2016

Roasted CarrotsBaby carrots straight from the bag are the snack of all snacks, but that isn’t all the crunchy carrot is good for. In fact, there are so many things you can do to carrots to take the in-season veggie beyond its snack-time roots.

Roasted

Heat up the oven for one of the easiest ways to prep your carrots. Ina Garten makes her fan-favorite side of Roasted Carrots by splaying 12 carrots on a sheet pan in a piping-hot oven with just olive oil, salt and pepper, and then tossing the finished product with fresh herbs.

Read more

9 Ways to Eat Asparagus All Spring

by in In Season, Recipes, April 20th, 2016

When asparagus first appears at farmers markets in late March, we get a little overeager. Sure, the bright-green stalks can be found in supermarkets year-round, but in-season asparagus is a completely different vegetable when it comes to both flavor and texture. Nothing screams spring like crisp, sweet asparagus at its peak. Here are nine ways to ensure that you won’t get tired of it all season long.

Read more

10 Ways to Cook Peas, the One Veggie All Kids Will Eat

by in Family, Recipes, April 19th, 2016

Pasta, Pesto and PeasNothing tastes more like spring than a sweet pea bursting in your mouth. But you don’t have to use the fresh ones for kids to eat them up. Fresh or frozen, no vegetable is easier, more affordable or tastier to serve kids than peas. Here are 10 of our favorite ways to feature them.

Pasta, Pesto and Peas
This Ina Garten classic is a favorite with kids everywhere. That’s because kids love pesto. And pasta. And peas. It’s a trifecta of kids’ favorite flavors.

Read more

Classic Pound Cake, Plus 6 Variations to Try This Spring

by in Recipes, April 15th, 2016

Easy, versatile and wildly unappreciated by the calorie-conscious, pound cake is the sweet star of bake sales and brunches alike. But no matter the audience, this old-school cake captivates with its uniquely rich and dense texture. Its name comes from the traditional recipe that calls for a pound each of flour, butter, sugar and eggs — though the name “pound cake” is now synonymous with any buttery cake prepared in a loaf pan or Bundt mold. Choose one of our crowd-pleasing recipes, then use it as a canvas for ice cream, caramel sauce, fresh fruit or glaze.

The Classic
A classic pound cake should live up to its name, so don’t be surprised to see a whole pound of butter in the ingredients list of this Purely Pound Cake recipe. If you aren’t serving the cake right away, wrap it in parchment paper to help keep it moist.

Read more

7 Ways to Make Pasta Primavera, aka the Most-Springy Dish Ever

by in In Season, Recipes, April 14th, 2016

Pasta PrimaveraIf you’re like us and are just about ready to dance down the streets and proclaim your excitement over spring’s long-awaited arrival, you need to celebrate by taking advantage of the best parts of spring — and, of course, that means the bounty of seasonal produce. In Italian, primavera means “spring,” and the classic dish of pasta primavera brings together the bounty of in-season veggies in a single light, bright dinner that’s ideal for longer days and warmer nights. Read on below to check out our favorite takes on this tried-and-true staple.

Giada De Laurentiis’ Pasta Primavera
With nearly 400 fan reviews and a 5-star rating, Giada’s go-to recipe is a good place to start if you’re new to the primavera party. She lets the sweetness of the roasted carrots, zucchini and bell peppers shine in her no-sauce sauce, which is made just before serving as the hot noodles get tossed with the tender veggies and a generous splash of the cooking liquid.

Read more

What Do I Do with Parsnips?

by in In Season, Recipes, April 9th, 2016

The parsnip is a root vegetable related to both carrots and parsley (and, come to think of it, don’t the tops of carrots look a lot like parsley?). Parsnips are shaped much like carrots, a bit wider at the base, with a creamy yellow-beige skin and interior. They should be smooth, hard and free of soft spots or sprouts, and are best when harvested young so they don’t develop a woody core.

Read more

5-Star Blueberry-Lemon Tart — Most Popular Pin of the Week

by in Community, April 3rd, 2016

Lemon-Blueberry TartThough lemon and its citrus pals, like orange and grapefruit, are technically in season in the throes of winter, their vibrant, sunny colors and bright, refreshing flavors make them especially craveable as the weather starts to warm up in the spring. In this week’s Most Popular Pin of the Week, Tyler Florence combines the refreshing taste of lemon with another seasonal pick — juicy blueberries — to create a foolproof tart. He builds the creamy filling upon a buttery pastry shell for decadent results.

For more fresh, seasonal recipes, check out Food Network’s Let’s Celebrate: Spring! board on Pinterest.

Get the Recipe: Blueberry- Lemon Tart

Chefs’ Picks: Spring Vegetables

by in Restaurants, April 2nd, 2016

Fava Beans

Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

 

Everyone loves spring for its greenery, new life and, more importantly, warmer temps. What chefs appreciate most, however, is the abundance of fresh produce. Here are some of their favorite recipes for spring’s first vegetables. Read more