by Maria Russo in Recipes, Shows, March 4th, 2017
by Maria Russo in Recipes, Shows, February 25th, 2017
At the end of a long day, it can feel daunting to walk into the kitchen and stare down a complex, multi-step recipe when all you want is some dinner. But, of course, despite the time crunch, you’re still craving a satisfying meal — and perhaps a sweet treat too. The good news: You can, in fact, enjoy all the food you want while retaining your weeknight sanity. The secret is to take a few welcome shortcuts, both in terms of store-bought ingredients and tools that make the process of prep work speedy and simple. On this morning’s all-new episode of The Kitchen, the cast showcased an entire menu of weeknight-friendly recipes, and with those how-tos came helpful kitchen hacks. Read on below for all the details.
1. Save time with store-bought ingredients.
Sunny Anderson’s Honey Chipotle Chicken Wet Burrito (pictured above) can be on the table in a hurry, thanks in large part to a ready-to-go rotisserie chicken. By starting with already cooked meat — chicken that’s juicy and tender straight off the bone — she cuts her prep time significantly, though she doesn’t sacrifice taste or texture. Similarly, a can of honey-chipotle beans goes a long way in boosting the flavor of the hearty filling, while a flavor base of adobo sauce, barbecue seasoning and fresh scallions adds homemade comfort.
by Maria Russo in Recipes, Shows, February 18th, 2017
When it’s blustery and cold outside, few things will do the job of warming you up quite like a hearty casserole. But thanks to hectic schedules (and the ability to go from hungry to hangry in just a few minutes), there’s not always time to settle into the kitchen to prepare one. Enter: A timesaving solution. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a duo of chicken pot pies, but neither was presented in the traditional big-batch format. Instead, these brand-new recipes put an individual-serving spin on the pot pie, proving that this tried-and-true favorite can be transformed in a speedy way. Read on below for two weeknight-friendly takes on pot pie, each a can-do meal fit for the whole family.
by Maria Russo in Recipes, Shows, February 11th, 2017
There’s a time and a place for super-fancy, knife-and-fork-needed appetizers, but game night isn’t it. When you invite pals over for a few rounds of poker or a no-holds-barred Scrabble face-off, what you’re likely craving is something easy, not necessarily elegant. And on those occasions, it’s A-OK to take a few welcome shortcuts from the supermarket. The key is dressing them up to make them your own. On this morning’s all-new episode of The Kitchen, the co-hosts hosted a game night of their own, complete with a menu of fuss-free eats and drinks, including two appetizers that get their start from the freezer section. Read on below to get the can-do recipes, then check out all of the how-tos from the show.
by Maria Russo in Recipes, Shows, February 4th, 2017
Valentine’s Day is just days away, and if you’re suddenly experiencing an uh-oh moment at that realization, we have just the advice for you. It’s surely not too late to pick up a bottle of Champagne for you and your bae to share, but if you want to up the romantic ante this year, look no further than a decadent dessert of chocolate. Brownies are a tried-and-true classic, as they’re easy to make and loaded with rich chocolatey flavor. But they’re also somewhat divisive. If you’re a brownie fanatic, you’ll likely land in one of three camps when it comes to preferred brownie texture — chewy, cakey and fudgy — and it’s not likely you can be convinced that another one is better. And that’s OK, because on this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of recipes for brownie lovers of all kinds. Read on below to learn tips for turning out chewy, cakey and fudgy brownies, then check out all of the chocolate-focused recipes from the show.
by Maria Russo in Recipes, Shows, January 28th, 2017
Step 1: Wake up. Step 2: Drink coffee. If that’s how your mornings usually go, you’re surely not alone. But for many, coffee is more than just a 6 a.m. pick-me-up; it’s also an after-dinner treat, often enjoyed both at home and when dining out. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of dressed-up coffees, each of them ideal for evening sipping. Read on below for spiced, spiked and iced variations on the cups of joe you know and love.
by Maria Russo in Recipes, Shows, January 21st, 2017
It’s one thing to don the jersey of your favorite NFL player or paint your face the colors of your home team. But when you go so far as to transform your home decor in the name of game day, you’re surely inching closer to superfan status. On this morning’s all-new episode of The Kitchen, the co-hosts offered up a roster of Touchdown Touches to bring the big game to life. Football-themed balloons, pillows, mugs and more must-see features are easy to put together and will earn you big points for creativity at your tailgate. Read on below to see three of our favorite ideas from the show, then click here to find all of the Touchdown Touches.
by Maria Russo in How-to, Recipes, Shows, January 14th, 2017
If your 2017 resolutions involve bettering your bottom line, this morning’s all-new episode of The Kitchen was for you. Money-saving tricks were the name of the game, as the co-hosts introduced not only good-to-know ideas for repurposing often-discarded food scraps, but also top tips for stretching leftovers. After Jeff Mauro put a hefty corned beef to work as the star of his slow-cooker supper, Geoffrey Zakarian and Katie Lee stepped in to bring the remnants of that meal — the meat and the veggies — to life in breakfast and lunch. Read on below to get all three recipes, then check out more of their low-cost, big-flavor plates right here.
Dinner: Slow-Cooker Corned Beef and Cabbage
Who says you can eat corned beef on St. Paddy’s Day alone? Jeff turns it into the centerpiece of his anytime dinner (pictured above), letting the slow cooker do the work of infusing the beef with flavor and turning out moist, tender results. The secret to Jeff’s recipe is a sachet; this cheesecloth baggie is full of such bold ingredients as coriander seeds, mustard seeds and garlic cloves, and as the meat, carrots, potatoes and cabbage simmer, they absorb those craveable tastes.
by Maria Russo in Recipes, Shows, January 7th, 2017
If you’ve ever enjoyed a plate of eggs Benedict for brunch, you know the rich decadence of poached eggs. To poach something is to cook it in liquid, and those poached eggs nestled atop a bed of Canadian ham and an English muffin bottom were gently simmered in hot water. Though poaching an egg requires a bit more finesse than does, say, scrambling one, the process is simple nonetheless — as is the technique of poaching just about anything else. On this morning’s all-new episode of The Kitchen, the co-hosts shared tips for poaching eggs, plus salmon and pear. Read on below to get the recipes.
How to Make Poached Eggs
Let’s start with breakfast so you can make your own eggs Benedict. In addition to the eggs, you’ll need just one ingredient: vinegar, which helps to keep the whites intact and surrounding the yolks, instead of running in the water. It’s a good idea to crack the eggs into bowls before dropping them in the vinegar-laced water; in case the yolks break, you’ll be able to rescue them beforehand.
by Maria Russo in Holidays, Recipes, Shows, December 31st, 2016
A tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of recipes that showcase this sweet-tangy pick, one of which transforms the traditional yogurt-granola mash-up into a fake-out dessert. Read on below to get their ideas, then click here to find the how-tos for all the recipes featured on today’s show.
No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey. Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.
Today’s New Year’s Eve, and for many, the party to welcome 2017 will happen tonight (and into the wee hours of tomorrow). But for others, the celebration goes down tomorrow in the form of a casual Jan. 1 brunch. If you would like to get your brunch on but are worried about waking up tomorrow and having to work in the kitchen, plan to host a “Lazy Brunch,” like what the co-hosts showcased on The Kitchen this morning. Check out their top tips for an easy, enjoyable get-together that’s ideal for easing your way into 2017.
Who says you need fancy flapjacks or elegant eggs to win the brunch game? Opt for a “Toast to the New Year” Toast Bar (pictured above) to keep it simple for yourself and satisfy the crowd. Offer brunchgoers an array of breads, spreads and toppings — think traditional and creative ideas alike, including mashed avocado, ricotta and smoked salmon — then let them help themselves when it comes to building up their bread. Click here to find additional ingredient ideas and a fuss-free way to make poached eggs, if that’s more your style.