Much like chocolate chip cookies and ice cream flavors, brownies are personal. Beyond the myriad mix-ins available (nuts versus no nuts — the debate rages on), the very consistency of a chocolate brownie can provoke strong opinions. Do you like when the crumbly center is similar to that of cake, or do you prefer a chewy interior? Maybe you like something richly fudgy and nearly wet? We want to know which you like best. Cast your vote in the poll below to share your preferences.
Nope, you didn’t just step into the 1970s. We’re still here in 2016. But that doesn’t mean you can’t break out your retro fondue pot, because this old-school food trend makes an ideal party-time spread, especially during the holiday season. On this morning’s all-new episode of The Kitchen, the co-hosts introduced two fondue recipes — one savory, one sweet — sure to wow your crowd with their hands-on dipping and eating potential. Read on below for top ideas from Marcela Valladolid and Sunny Anderson, then check out more cozy, comforting recipes from today’s Winter Lodge episode.
For a new take on your appetizer buffet, try Marcela’s Poblano and Corn Queso Fundido, a richly decadent melted cheese mixture made smoky with the addition of charred poblano peppers. Sliced chorizo, bread cubes and chicken make ideal dippers, which you can wrap up in warm tortillas for a hearty start to your holiday meal.
At holiday parties big and small, cheese-and-cracker platters are practically required. You can keep them simple with just some slices of your favorite cheddar and kid-friendly crackers, or you can dress them up, offering an array of fresh and funky cheeses and various trimmings. You can even ditch the platter notion altogether and instead opt for home construction when building your cheese-and-cracker setup, like the co-hosts of The Kitchen did on this morning’s all-new episode. With four walls, a stable roof and even pepperoni shingles, their Cheese-and-Cracker House is the ultimate in party-ready edible entertainment, sure to keep your guests chatting as they pick away at its exterior and interior.
Chips and dip, carrots and ranch, maybe a fruit platter — these are all fine party starters. They’re great ones, actually. But when it comes to holiday parties, sometimes we like to up the appetizer ante a bit, all while keeping it casual and easy, of course. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of snack mixes that are the kind of next-level recipes that will transform your seasonal spreads. Combining two party-time favorites — booze and bites — the co-hosts made three cocktail-inspired snack recipes that range from savory and salty to sweet and oh so crunchy. Read on below to find out how they turned a Bloody Mary, a White Russian and a tequila-based cocktail into eat-with-your-hands nibbles. (Spoiler: It all comes down to spiking, pouring and mixing.) Bloody Mary Cocktail Snack Mix
The flavors you know and love in a classic Bloody Mary are well-represented in this big-batch mash-up of rice cereal, bagel chips and pretzels. Just as tomato juice and vodka form the base of the drink, this snack mix is made with tomato paste and vodka, plus a few splashes of Worcestershire sauce, which deliver the salty, deeply umami flavor you love in a Bloody Mary. Once the mixture is warmed, it’s poured over the munchies, which get microwaved for just a few minutes so the flavors can marry.
Once you’ve settled the whole sweet-potato-versus-regular-potato debate, the next Thanksgiving side dish question you have to contend with is: flavored or not? Would you prefer to dress up a traditional recipe with bold tastes, or do you crave the comforting flavors of tradition? On this morning’s all-new episode of The Kitchen, which was devoted to a complete roster of turkey-day side dishes, the co-hosts showcased a cornucopia of ways to prepare squash, dressing and green beans — and the all-important potatoes, of course. Check out both of the new spins on spuds below, one a creatively flavored take on the usual recipe and the other a buttery mainstay with just a hint of extra-special presentation.
For the first time ever, not one but two Food Network pals dropped by The Kitchen this morning for an epic Friendsgiving celebration. Nancy Fuller, Valerie Bertinelli and all five co-hosts took turns showcasing their best-bet recipes for all of the Thanksgiving feast, from the all-important turkey to a simple drink and a dressed-up dessert. Nancy was all about one dish — a “one-dish,” to be exact. With the help of Jeff Mauro, she prepped her super-cheesy Root Vegetable One-Dish, a big-batch casserole filled with a whopping five seasonal picks — celery root, parsnips, sweet and Yukon gold potatoes, and rutabaga — baked at once in a single pan.
After a trip or two to the orchard — or even just your grocery store’s produce aisle — you likely have on hand an abundance of apples. You’ve baked them into pies, roasted them with meat, used them in cocktails and have eaten them straight up at lunchtime. Now what? Now it’s time to stuff them. On this morning’s all-new episode of The Kitchen, Jeff Mauro and Sunny Anderson introduced two new takes on stuffed apples, one savory and one sweet. For both of these recipes, and most stuffed apple recipes, the key is a well-cooked apple, one that’s tender, which will go a long way in making the finished dish more easily eatable with the filling. Check out Jeff’s and Sunny’s ideas below, each of them an easy-to-do technique that delivers warming seasonal flavors.
You’ve seen the Halloween treats that look like pumpkins, like this cheese ball and this soup. And you’ve surely seen the recipes that taste like pumpkin, like this pasta and these spice buns. But it’s rare that a recipe will be both: served in a cute pumpkin package, with all of the warm spice you know and love in a typical pumpkin treat. That’s where this next-level recipe from Jeff Mauro comes in. On this morning’s all-new episode of The Kitchen, he introduced a too-cute pizza that tasted just as impressive as it looked, in all its pumpkin glory. Read on below to learn how he did it and get the family-friendly recipe.
Jeff’s Pumpkin-Crust Halloween Pizza (pictured above) gets its fall flavor from — you guessed it — the crust. When mixing up his yeast dough, Jeff adds a hefty dollop of pumpkin puree, which lends a subtle orange tint to the crust and also a mild flavor. As for the toppings, cheese lovers, this one is for you. His decadent combo of ricotta and mozzarella delivers ooey-gooey results, while the butternut squash pieces and basil garnish are used to create a full pumpkin effect (and boost the taste) right on top of the savory pie.
The morning rush is rough for nearly everyone; we all know it’s almost impossible to cook up an elaborate breakfast when you have only five minutes to yourself. But that doesn’t mean you should skip breakfast altogether. Instead, use that little amount of time to prep a flavorful, satisfying smoothie — and that’s where this morning’s all-new episode of The Kitchen comes in. Today the co-hosts showed off a trio of cool, creamy blends, but instead of featuring the usual berry or banana base, they made the mixtures more decadent, opting for flavors inspired by autumnal desserts (think pie for breakfast). Sold yet? Keep on reading for more details and all the recipes.
Kids’ sports practices, your pets’ vet appointments, your work demands and all the things that will inevitable arise at the very last minute — there are countless reasons why weeknights are hectic, but that doesn’t mean dinner should get pushed to the bottom of the to-do list. Instead of resorting to delivery pizza or your usual takeout order when time is tight, opt for these family-friendly meals from The Kitchen. On this morning’s all-new episode, the co-hosts devoted the entire hour to showcasing recipes that are both quick to prep and easy enough to make on busy evenings. The secret lies in being prepared — having everything you need to make dinner on hand — and relying on a few no-shame shortcuts from the grocery store.