by Emily Lee in Recipes, April 5th, 2017
by Foodlets in In Season, Recipes, April 5th, 2017
Revered by her fans as their one-stop source for all things meaty and cheesy, The Pioneer Woman‘s simple approach to wholesome, family-style cooking has secured her place as one of the heavy hitters in Food Network’s arsenal of most-saved recipes. If you haven’t already, be sure to bookmark Ree’s 5-star Perfect Pot Roast and Twice-Baked Potatoes for next year’s frigid winter nights — and in the meantime, you can move her collection of celebratory spring recipes to the top of your must-cook-now list.
Though big-batch comfort food is her specialty, Ree applies her casual, home-style cooking methods to vibrant spring produce, too. From eggy frittatas studded with chopped asparagus to fluffy golden cake layered with fresh strawberries, here are a few of her best dishes to try this season.
You can feed a party of 8 with Ree’s vibrant primavera — a medley of spring vegetables tossed with al dente fettuccine and a garlicky Parmesan sauce.
by Rachel Trujillo in Food Network Chef, In Season, Recipes, March 27th, 2017
Spring is here! (And, bonus, it’s almost starting to actually feel like it outside.) With tons of fresh produce finally appearing on the scene — asparagus, peas, rhubarb and more fresh picks — there’s a lot of flavorful, colorful eats up for grabs at the market these days. Don’t let the season pass without taking full advantage of what’s available. The tried-and-true recipes below are the best way to enjoy the flavors of the season without getting fussy or overly complicated — just fresh food that will leave you wanting more.
Marmalade-Glazed Carrots with Candied Pecans (pictured above)
Not only do these rainbow carrots deliver a pop of color on the plate, but they’re dressed with a sweet orange glaze and finished with crunchy nuts, which guarantees bold taste and texture.
by Foodlets in In Season, Recipes, March 25th, 2017
While Italian comfort food seems to fit the winter bill, Giada De Laurentiis proves that there are some fresher takes that are prefect for our transition into spring. By incorporating seasonal produce like artichokes, asparagus and strawberries — and balancing them out with hearty ingredients like ciabatta bread, mascarpone and bowtie pasta — she bridges the winter-spring gap seamlessly.
Pancetta-Wrapped Pork Roast
In place of the usual ham, try introducing a pork roast to your Easter dinner menu this year. This one is blanketed with crispy pancetta, which means it’s certainly not lacking for flavor.
by Rachel Trujillo in In Season, Recipes, March 21st, 2017
Something new has happened in our house this year. We’ve become a two-bundle family — in terms of asparagus, this is. One dainty parcel of asparagus, wrapped in a single rubber band, won’t cut it anymore. That’s because every time I cook a pound of asparagus, my husband and our four small rascals hoover that stuff up so fast I hardly have time to snag a spear myself.! So we’ve graduated. And it’s for the best. Now if I could just decide on which of these dishes to start with.
Ina Garten’s Roasted Asparagus (pictured above)
If you’ve never cooked asparagus before, and certainly if this is your children’s first taste of it, you must start with this classic recipe. Only the Barefoot Contessa could use so few ingredients to generate a fan-favorite dish with more than 300 user reviews.
by Rachel Trujillo in Food Network Chef, Recipes, March 20th, 2017
Beautiful cherry blossoms are not the only thing coming into full bloom this spring — plenty of vegetables are entering their prime season as well. And while snacking on vegetables in their au naturale state is always delicious, these recipes take them to a whole new level. So the next time you are in the produce section at the grocery store, grab some rhubarb, asparagus, carrots or peas, and try one of these 11 spring recipes.
Pasta Primavera (pictured above)
Primavera means “spring” in Italian, and there’s no shortage of seasonal flavors going on here, thanks to the addition of snap peas, carrots and bell pepper.
by Colleen Park in Recipes, March 17th, 2017
While recent snowstorms and confusing weather patterns across the county might have you revisiting your winter wardrobe, the truth is that spring is officially here. It’s time to move away from soups and stews and venture into all the fresh produce this season has to offer. In celebration of spring, we’ve rounded up some of Bobby Flay’s best recipes that will have you craving the flavors of the season.
Quinoa Salad with Asparagus, Goat Cheese and Black Olives (pictured above)
As pasta salad season approaches, think outside of the box by using quinoa instead of the usual noodles. Follow Bobby’s lead and boil the quinoa with fresh thyme to infuse it with flavor as it cooks.
by Katie Workman in In Season, Recipes, June 11th, 2016
Though some of us are still seeing frost-filled mornings and might not be quite so ready to relinquish our soup bowls, spring is finally on the horizon and it’s time to make the most of it. Take this weekend to introduce some springtime flavor to your cooking, with meals featuring fresh herbs, sweet strawberries and green produce. Here are 5 recipes to make this weekend.
Spring Vegetable Fettucine Alfredo
Bridging the gap between hearty comfort food and leafy spring mains, this creamy pasta has a mix of spring vegetables – peas and asparagus – and some lemon zest to brighten the dish.
by Katie Workman in In Season, May 29th, 2016
Rhubarb, a classic produce variety of spring and early summer, is a vegetable that often gets cooked as though it were a fruit. Its long, crisp stalks look a lot like reddish-pinkish-purplish celery. They are quite tart; often some sort of sweetener is adding in the cooking process, especially when rhubarb is used in dessert recipes. Its nickname is the “pie plant,” since it so often ends up as a pie filling — or crisp or cobbler — sometimes along with a sweeter fruit, like strawberries or raspberries. Rhubarb can also be made into jam or compote to be canned.
Rhubarb is sold in bunches, or sometimes as individual stalks. Choose fresh, crisp stalks with good color and no blemishes, then trim the tops and bottoms and peel off any noticeably stringy bits. If any leaves are attached, throw them out — they have a high level of natural toxins and should not be eaten. Rhubarb can be stored in the fridge for up to five days, wrapped in plastic.
by Katie Workman in In Season, Recipes, May 15th, 2016
If there is a niche vegetable that garners more controversial attention from the foodie set, it would be hard to name. Still cool? Yesterday’s news? Please. Read more
If you believe that cooking beets (sometimes called beetroots) at home is a messy and intimidating undertaking, you are not alone. But they are so wonderfully sweet and versatile, and have such a luxurious, silky texture that it’s worth giving them a second look. Plus, they’re actually easy to prepare. Read more