by Maria Russo in Holidays, Recipes, December 17th, 2014
by Maria Russo in Holidays, Shows, December 10th, 2014
With just days left until Christmas, you’re likely in the midst of mad dashes to the shopping mall, last-minute gift-wrapping, cookie decorating and holiday party planning. But, of course, you still need dinner tonight, and surely this is no time to prepare intricate plates and involved recipes. This week calls for the ultimate in speed and simplicity, and for that, The Pioneer Woman‘s easiest, quickest meals fit the bill. Ready to eat in less than 30 minutes, Ree Drummond‘s family-friendly picks are dinners you can count on; most are made with refrigerator staples, and they’re comforting enough to fight the winter chill. Read on below to get Ree’s go-to supper ideas, including hearty taco salad and DIY pizza.
5. Chicken Taco Salad — Ree builds layer upon layer of flavor in her satisfying salad by starting with a bed of greens, then adding juicy seasoned chicken and classic taco-style fixings, like grilled corn, fresh tomatoes, creamy cheese and cool avocado. For an extra-special finish, top the salad with next-level dressing: bottled ranch spiked with salsa.
4. French Bread Pizzas — Instead of making pizza dough the crust, Ree starts with sliced rolls or baguettes and builds five varieties of pies to please everyone: tomatoes with basil, bacon and pineapple, and more.
by Maria Russo in Food Network Chef, Recipes, August 19th, 2014
Just in time for the holidays, Ree Drummond welcomed crowds of Oklahoma ranchers and their families for the ultimate seasonal extravaganza as she hosted her first-ever prime-time special, The Pioneer Woman’s Cowboy Christmas. In true Drummond fashion, this seasonal bash included no shortage of hearty fare, like party-ready glazed ham, cheesy potatoes and spiced gingerbread cookies, plus down-home games and plenty of dancing. If you missed the special last weekend, there’s still time to catch up: Watch the full episode on FoodNetwork.com now, and get all of Ree’s comforting sweet and savory recipes featured on the show.
Food Network was on hand as Ree and her family hosted the local ranching community and captured behind-the-scenes snapshots as the celebrations unfolded. Read on below for an insider’s look at the seasonal soiree, see Ree and Ladd strut their stuff on the dance floor, and check out the over-the-top spread of holiday dishes shining on the buffet.
by Food Network Magazine in Contests, Food Network Magazine, May 16th, 2014
Long-lasting and relatively inexpensive to purchase, cast-iron skillets are perhaps the ultimate workhorses in the kitchen, as they can move from the stove to the oven and they maintain heat extremely well. Sizzling rib-eye steaks and whole roast chickens may be two of the most-common dishes prepared in these all-purpose pans, but the culinary range of these rustic mainstays goes beyond meaty dinners, as Ree Drummond has showed during the more than seven seasons of The Pioneer Woman. From sweet treats to baked breads, Ree’s proved that there’s practically no limit to what can be prepared in cast-iron skillets. Read on below to learn which unexpected treats she’s making with her vast collection of cast-iron skillets, and get her recipes for savory and sweet favorites.
Think beyond the griddle when it comes to the most-important meal of the day, and embrace the cast-iron skillet with Ree’s The Eggbert’s Sunriser (pictured above) from Food Network Magazine. A next-level take on hash, this hearty morning meal features layer upon layer of flavor, including salty ham, tender sauteed peppers and satisfying potatoes. Finish with eggs and your favorite salsa for added taste and texture.
by Food Network Magazine in Food Network Chef, October 22nd, 2013
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Whether it’s to post on Instagram, send in a text or share on a blog, people love to take pictures of their food. The deliciousness of the dish, however, doesn’t always come through in the actual photo. A mediocre photo can make a tasty and brag-worthy dish look average or even unappealing. Ree Drummond knows this firsthand.
Fans know Ree for her beautiful food photography, but when she first started her blog, The Pioneer Woman, in 2006, she had no previous experience using a camera. She shared her top tips for taking a good food photo with Food Network Magazine, along with some of her early shots to show home cooks what not to do.
by Marisa McClellan in Entertaining, Recipes, August 30th, 2013
Wonder how Ree Drummond celebrates Halloween? Food Network Magazine caught up with The Pioneer Woman — who lives miles from her neighbors, which makes trick-or-treating a commute. But before Ree and her four children (Alex, 16, Paige, 14, Bryce, 11, and Todd, 9) leave their Oklahoma ranch and drive to the nearest town in search of candy, Ree puts on a pre-party.
Ree’s recipes are simple to prepare and family-friendly. Check out the links below for Candy Corn Popcorn Balls and Bloody Punch, and browse the entire gallery from Food Network Magazine for behind-the-scenes photos and even more recipes.
by Joseph Erdos in Shows, December 7th, 2012
The impending Labor Day holiday means that summer is rapidly drawing to a close. All across the country, people are starting to shift into their back-to-school and work routines. There’s still a little time left before you pack up the citronella candles, however, to squeeze in one more fiesta.
The secret to end-of-season party giving is to keep it super simple. No need for complicated cocktails or loads of decorations. Buy watermelon, corn on the cob and tomatoes. They are at their best right now and need nothing to be delicious.
Tell your guests to bring something to throw on the grill (and make sure you have a couple packages of backup hotdogs, just in case). Put out an easy green salad. And for your single cooked item, make a pot of The Pioneer Woman’s Cowboy Bacon Beans.
Before you start cooking, read these tips
by FN Dish Editor in Events, September 1st, 2011
All month long, Food Network has a bunch of holiday episodes and specials that are sure to give you some great ideas for celebrating the holidays. This weekend it’s all about entertaining family members and dear friends. Visit with Ree, Trisha and Giada as they show you how they celebrate with their loved ones. From Rachael you’ll get five great dinner recipes that you can rely on when entertaining this season. And finally, if you’re looking for the best cookie and cake recipes to serve for dessert, the chefs from All-Star Cookies and The Best Thing I Ever Made have you covered.
If you missed any of last week’s holiday episodes, be sure to check out our Program Guide to see when they air again.
The Pioneer Woman: “Christmas Is Coming“
Join the Drummond family on their ranch to see how they celebrate Christmas over three days. Ree makes Rigatoni and Meatballs, which is the perfect meal to enjoy after the work of trimming the tree. On Christmas Eve, Chocolate Mint Brownie Bites are put out for Santa in case he gets tired of all those cookies. And for a traditional ranch-style Christmas Day brunch, it’s Drop Biscuits and Sausage Gravy.
Tune in: Saturday, December 8 at 10:30am/9:30c
More holiday episodes from Trisha, Giada and Rachael
by Sarah De Heer in Community, Food Network Chef, August 29th, 2011
It’s no surprise that Ree Drummond, better known as the Pioneer Woman, would have a strong following of Tweets during this past Saturday’s premiere show on Food Network, but fans took it one step further by throwing Pioneer Woman watch parties. Fans young and old gathered around the couch with delicious dishes of chocolate cake, macaroni and cheese, and complete breakfast buffets like @jenjenk enjoyed with her family (pictured above). Below, check out four more of our favorite watch party moments that were captured on Twitter.
Our four favorite watch party moments »
Last Thursday, Ree Drummond, better known as The Pioneer Woman, dropped by a Food Network Facebook chat. If you missed it, here are some of the highlights:
Jennifer Waters: What is the best way to season a cast-iron skillet?
RD: Jennifer, I have always generously smeared the skillets with shortening. I then heat them for a long time in the oven. But lately, I’ve been cheating and getting the pre-seasoned Lodge pans. They’re amazing.
Nova Wick: How does it feel to transfer from blogging on the Internet, where you interact and talk to your fans, to getting your own show?
RD: Nova, it’s all been such a gradual thing. I love blogging the most; I feel like it’s my core. But the show gives me a chance to show a slightly different view/perspective than my still photos and (sometimes weird) writing. To answer your question, it has felt very natural.
More from Ree Drummond »