I love spanikopita, but it can be labor intensive. I like to make it in one big rectangular dish, and instead of just using feta cheese, I also add ricotta and Parmesan.
Read More
Salmon paired with lentils is a very traditional French meal. Not only are lentils tasty and healthy, they are also really inexpen- sive, making them perfect for a big group.
Read More
Serving a side of salmon is one of the easiest ways to feed a crowd. For twelve to fourteen people, two sides are necessary, but this recipe is easily halved if you want to make it for a smaller party.
Read More
A welcoming room and a cozy dinner can create holiday cheer — without costing you a lot in time or expense. Remember to relax. Everyone feels better if the host is happy!
Read More
Soup makes for a festive party hors d'oeuvre when served in a small vessel. I serve this wild mushroom soup in an espresso cup with a dollop of creme fraiche so that it looks like a frothy cappuccino.
Read More
Latkes for Hanukkah are a must. The story of Hanukkah celebrates the miracle of a small can of oil burning for eight days , so frying food (like latkes) in oil is symbolic.
Read More
This is a great hors d'oeuvre to make ahead of time for a cocktail party. I steam the asparagus and make the aioli the day before and store them in the refrigerator until serving time.
Read More
For this recipe, I turned to my two favorite cocktail guru girls, Leanne Shear and Tracey Toomey.
Read More
By coating chicken in cornflakes and baking it, I get the same crunchy effect without all of the labor. I like to serve this with my homemade BBQ sauce.
Read More
Also known as ‘Devils on Horseback’. People go crazy for these bite-size snacks, which only take minutes to prepare.
Read More
These are such a great cocktail party snack. They are so easy toeat and taste great. I also like to make these as an hors d'oeuvreat brunch parties.
Read More
The most popular recipe from my first cookbook was meat-loaf. I called it "manloaf" because if you make it for a man, he's destined to fall in love with you.
Read More
Y'all know I love an elastic waistband. This time of year, with all of the holiday eating, I appreciate a little stretch even more. I'm always on the hunt for sweatpants that are disguised as "real" pants.
Read More
The holiday season is all about spending time with family and friends, and eating delicious food, of course! It's crunch-time to get everything ready for the big day and these are a few of my favorite “fake-out” recipes that are simplified to make your Thanksgiving prepping stress-free!
Read More
Between the turkey, dressing, sweet potato casserole, and pies, oven real estate is scarce on Thanksgiving. In the past, I've always made roasted brussels sprouts and juggled what needed to go in the oven when. This year, I'm giving myself a break with one less thing to take up that precious oven space -- I'm making my shaved brussels sprout salad instead.
Read More
Friendsgiving is a tradition at The Kitchen. Every year we invite some of Food Network friends to join us and bring their favorite recipes. This year, Ted Allen, Christian Petroni, and Martina McBride came for dinner. Ted made a delicious cranberry sauce, Christian fried up some Brussels sprouts and Martina made an apple cake that I will for sure be adding to my repertoire.
Read More
If you're looking to do something different this year for your turkey, I highly recommend the Caja China box. Known as the "magic" box, it's most often used to roast a whole pig but it works incredibly well for a turkey.
Read More
Everyone gets so freaked out about their Thanksgiving turkey. Fresh or frozen? How many pounds? To brine or not to brine? How long to cook? Stuff it or not? How often should it be basted? Stop, take a deep breath. I’ve got you covered.
Read More
I'm a sucker for a striped top. I have more than a few in my closet — short sleeve, long sleeve, sweaters — when I can't figure out what to wear, I know that I can throw on some stripes with skinny jeans.
Read More
Every once in awhile, I have a recipe that surprises me. My culinary producer, Tim Macklin, asked me to come up with a recipe for a maple pudding cake. I decided to mimic my grandma's recipe for peach cobbler. The cake is more like biscuits, and instead of fruit on the bottom, I would make a thick, rich, creamy maple layer.
Read More