Ice-Cream-Stuffed Doughnuts Are Here for All Your Sweet Dreams

Ice-Cream-Stuffed Doughnuts Are Here for All Your Sweet DreamsDoughnuts are great. Ice cream is divine. And perhaps you’ve occasionally fantasized about a doughnut topped with ice cream. A new millennial-courting New York dessert shop is taking that dream one step further.

Stuffed Ice Cream, started by a couple of 20-somethings from Brooklyn (natch) in Manhattan’s East Village (double natch), is introducing to the Instagramming masses an artisanal ice-cream stuffed house-made glazed doughnut — and then, to take its next-level creation to yet the next level, topping it off with rainbow sprinkles, Fruity Pebbles, cookie crumbs, Cap’n Crunch, almonds, mochi, or other snap-worthy bits and pieces.

The “Cruffs,” as the treats are called, have names like Matcha-Ma-Call-It, Mint Monster and (sigh) Unicorn Poop, and yes, the kids are lining up for them – and sharing their pics on social media. The place has been only a month and its Yelp page is already stuffed with photos and glowing reviews.

“Just when you thought that there was enough dessert in the city, Stuffed Ice Cream comes and sweeps you off your feet,” gushed Maggie Z. of Middle Village, NY.

“I got the white chocolate lavender and Cookie Monster, and to my surprise, they were not overwhelming nor too sweet,” wrote Keen L. from New York, NY. “I … would go for seconds if I had an extra stomach.”

“I thought combination of the warm doughnut and cold ice cream would be weird and have a odd consistency, but they work well together,” Camille M. from Flushing, NY, weighed in. “I don’t know how they do it!”

That mystery is deliberate on the founders’ part: Although Alan Yuang and Jackie Luu freely admitted, in an interview with the New York Post, that they came up with their recipe by Googling and then tweaking recipes they found online to meet the “high bar” held by NYC dessert lovers, they have kept the methods (and machinery) by which they keep the doughnut warm and the ice cream cold “top secret.”

(Honestly, couldn’t you just add the cold ice cream to the sliced doughnut at the last minute? Do you really need — and do they really have — a special machine for dual temperature maintenance?)

Anyhow, people are digging these ice-creamy doughnuts and leaving the place pleasantly … stuffed. Wet wipes are in plentiful supply, so don’t worry about messing up your hands. Only your diet.

Photo courtesy of @stuffedicecreamnyc

from Food Network Feed

Beer Happy: 8 Dishes That Get Better with a Brew

Oktoberfest 2017 starts this Saturday, and you know what that means…beer, beer and more beer! In case you aren’t able to make it to Germany, we’ve gathered the best of the best beer-inspired recipes so that you can get in on the fun, right from the comfort of your own kitchen.

Beer-Cheese Burgers

You already know that burgers and beer are the perfect combo, but how about combining the two into one? Adding beer to the cheese sauce makes it extra creamy and flavorful, creating a juicy mouthful in every bite.

Beer-Battered Fries

Adding beer to the batter of these crispy French fries achieves more than just a great flavor — the bubbles actually help to create a lighter and crunchier texture all around! Serve with a few pints and you’ll be as golden as these fries.

Beer Bratwursts

Bratwurst, or German sausage, is especially delicious when grilled and served on a roll. The fun is in how you choose to top it. From sweet-and-sour onions and a bell pepper relish to smoky beer cheese, there are options to please the whole family.

Beer Can Chicken

Unleash the full potential of your backyard barbecue with Beer Can Chicken. Steam from the beer keeps the chicken moist and the can stand ensures an even roast, all while you enjoy a cold one. We’d consider that a win-win-win.

Healthy Chipotle Beer and Butter Shrimp Foil Pack

With just a few ingredients, this Shrimp Foil Pack makes it easy to enjoy a quick and light beer-infused meal. Plus, the lager naturally enhances the shrimp’s flavor while the foil pack keeps all the juices locked in.

Marcela’s Beer-Marinated Grilled Skirt Steak

The flavors of soy sauce and garlic meet those of a light-colored beer and oranges in this Mexican-inspired skirt steak from Marcela Valladolid. Throw it onto the grill for an extra delicious char and serve it any way you like it(personally, we think this steak makes a pretty awesome taco filling).

Chocolate Beer Cake

If you’ve ever enjoyed stout, you’re familiar with its malty and roasted cocoa notes, which make it the perfect ingredient to enhance a chocolate cake. This is ideal for your next adult birthday or BYOBC (bring your own beer cake) event.

Michael Symon’s Beer and Bacon Toffee Sundaes

Thanks, Chef Symon — we can’t imagine a better way to overindulge than with beer, bacon, and ice cream! Seriously, the sweet and salty pairing here makes for what one fan calls “an incredibly sinful combination,” and we couldn’t agree more.

from Food Network Feed

Healthy or Not: Halo Top Ice Cream

This low-cal ice cream is taking the diet world by storm. Healthy eating enthusiasts are swooning over the concept of eating an entire pint of ice cream in one serving. But does the bright glow of Halo Top deserve angel status? We are crunching the numbers and breaking down the ingredient list to get the skinny on this lighter frozen treat.

By the Numbers

In a few short years, the passion project of a California lawyer has become one of Walmart’s best sellers. Early batches of this treat came from a home kitchen, but pints of Halo Top can now be found at grocery stores throughout the country. The numbers are impressive, but the nutritional facts are what really need to be considered.

A pint of traditional vanilla ice cream contains 1000 calories, 64 grams of fat, 16 grams of protein and no fiber. A pint of Halo Top vanilla comes in at 240 calories with 8 grams of fat, 24 grams of protein and a staggering 20 grams of fiber — that’s 80 percent of the daily goal. This is where most folks will shout “hallelujah” and reach for a spoon! But before you get to the bottom of your Halo Top container, you may want to get to the bottom of what’s really in those pints.

Traditional vanilla ice cream is made from cream, milk, sugar, eggs and stabilizers like guar gum. Halo Top ingredient list starts off in a similar fashion with milk, cream and eggs; there’s also guar gum in there. What sets Halo Top apart is what’s used to displace much of the sugar and fat. This means the use of the indigestible substances including the sugar alcohol called “erythritol” and supplemental fibers. You will find some sugar added, but much of the sweet flavor comes from the artificial sweetener Stevia. Since these types of ingredients aren’t digested normally, eating large amounts of has been found to sometimes cause stomach upset. They also help bind the low-calorie ingredients together without copious amounts of fat. For this reason, the texture of low calorie ice creams are nowhere near as creamy. Many of the flavors have very small pieces of add ins like cookies and chocolate chips to keep the calories in check – understandable, yet still a bit disappointing.

Bottom Line

A few bites of a light ice cream like Halo Top may help you cut back on higher calorie treats. If you’ve got a sweet tooth, it may help while trying to shed a few pounds. But don’t get too excited about the promises of weight loss when downing pints a day, or even one pint in a sitting. This is not a healthy, balanced or recommended way to eat.


Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.

from Food Network Feed

Target Is Now Selling Wine for 5 Bucks

Target Is Now Selling Wine for 5 BucksWhether you call it “Target” or “Tarjay,” you probably never called it the place where you plunked down a fiver and came away with a bottle of wine “carefully crafted with premium, California-grown grapes.” Now you can.

The “cheap chic” discount chain has just introduced a new line of wines under an in-house label, California Roots, that all retail for $5 a bottle. The five wines, each boasting its varietal in an attractive font and on a boldly colored label seemingly tailored to millennial tastes (anyone else reminded of this?), went on sale at more than 1,100 Target stores nationwide on Sept. 3.

The line’s Chardonnay, in a green-gold bottle with a peach-colored label, features “lush tropical fruit flavors and a bright finish” and pairs well with “artisanal cheeses and freshly baked bread,” according to a press release.

Pinot Grigio, in a clear bottle with a blue label, offers “vibrant citrus and tropical fruit flavors,” the release notes, suggesting pairings of “crisp green salads and fresh fish.”

Moscato (clear bottle, green label) provides “delicate aromas and creamy peach and melon flavors” and is good with “sweet, freshly picked berries,” Target maintains.

Cabernet Sauvignon (dark-green bottle, deep-red label) is characterized by “juicy cherry flavors” and “hints of oak and graceful finish” and holds up well to “thick ribeye steaks,” according to the company.

And California Roots’ Red Blend is graced with “smooth berry and cherry flavors with hints of spice” that complement “wild mushroom pasta and grilled vegetables,” Target says.

The line of wines is aiming to appeal to oenophile shoppers, including those with shallow pockets, by providing what Jeff Burt, Target senior vice president of food and beverage, described in a statement as “incredible quality and amazing value.”

Watch your back, Two Buck Chuck.

Photo courtesy of @TargetNews

from Food Network Feed

9 Creative Breakfast Bowls to Start Your Day Off Right

No offense to scrambled eggs or toast, but there are so many more inventive ways to enjoy your morning meal. Try any one of these nine bowls for a breakfast that will get you excited to get out of bed in the morning.


Our creamy Nordic Breakfast Porridge (pictured above) is topped with a tasty combination of tangy crushed raspberries, and crunchy apple sticks, pistachios and chia seeds.

If you’re craving a healthy smoothie but also like some texture and crunch, go with our Green Smoothie Bowl. Blend up some banana, avocado and spinach with almond milk, chia seeds and ice, and top with whatever nuts, seeds, fruit, granola or more you have on hand.

Huevos Rancheros isn’t the only option for a Mexican-inspired breakfast. Build a healthy Mexican Quinoa Breakfast Bowl with a base of quinoa, protein-packed black beans, pepitas, avocado, radishes, salsa and cilantro.

Forget those uninspired bowls of traditional oatmeal. We put a creative spin on the breakfast staple with five Savory Oatmeal Bowls topped with inventive add-ons like fried eggs, feta cheese, seaweed, olives, mushrooms, avocado and kale….to name a few!

Not only is it okay to eat pudding for breakfast, but when it’s our Coconut-Chia Pudding Breakfast Bowl, it’s actually a healthy choice. Stir together coconut milk, chia seeds and maple syrup and stick the mixture in your fridge overnight. In the AM, top with fruit, nuts and coconut flakes and dig in.

from Food Network Feed

6 Fall Dishes We Can’t Wait to Make

Stuffed Shells BologneseKids are back to school, mornings are crisp and cool, and we’re in the mood to jump head-first into fall. Summer is always amazing, but we’re not crying that the last of the peaches are at grocery stores and farmers markets. We’ve had our share of frozen treats, and are moving straight on to flavors for the next season. Cooler weather has us dreaming of hiking and apple picking, and the comfort food that helps fuel those outdoor adventures.

Stuffed Shells Bolognese (pictured above)
Comfort food is king for fall and winter, but that doesn’t mean your meals have to weigh you down. This Italian-style skillet meal clocks in at less than 500 calories per serving and stretches half a pound of ground beef to make four servings.

Chicken Tortilla CasseroleChicken Tortilla Casserole
It’s casserole season and this one hits all the creamy, cheesy, comforting flavors we’re craving. Save time on prep work with store-bought chicken stock to make the gravy and a rotisserie chicken for the filling.

Butternut Squash RisottoButternut Squash Risotto
Fall is the time for everything butternut squash, and although soup is the first thing that comes to mind, we like to switch it up a little bit to prevent that point mid-season when you never want to see another bowl of the stuff again. This meatless risotto combines the earthy flavors we love about fall, like browned butter and sage, in a satisfying full meal.

Filet Mignon ChiliFilet Mignon Chili
Chili is the undeniable favorite throughout the cooler months and Trisha Yearwood incorporates lean, flavorful filet mignon for an upscale take on the classic. The cheese crisps are a fun touch and so easy to make: melt some shredded cheese in a pan until crispy and then flip!

Garlic Roasted ChickenGarlic-Roasted Chicken
This simple single-skillet meal is about to become a weeknight favorite. Crispy roasted chicken is the star of the dish, but serve it with fresh bread to soak up the delicious pan sauce. Don’t toss the garlic cloves when you’re done cooking—squeeze the garlic out of the skins to spread on the chicken and bread.

Stovetop Mac-N-CheeseMac and Cheese
Although there’s no inappropriate time for mac and cheese, cool days require hearty meals. Alton’s stove-top version is way better than the boxed stuff, and takes only 35 minutes to put together. Opt for whole blocks of cheddar for melting – pre-shredded cheese often contains cellulose, which prevents clumping in the bag, but creates a grainy texture when melted into sauce and gravy.

from Food Network Feed

What Food Do People in Your State Hate the Most?

What Food Do People in Your State Hate the Most?Do you live in Florida and hate licorice? In Louisiana and disdain cookies with raisins? In Michigan and revile cold pizza? Are you an Ohioan who can’t abide pesto? (Also, hey, what’s wrong with pesto?)

If you answered any of those questions in the affirmative, you may take comfort that you are surrounded by people who share your negative food associations. (Strange thing to take comfort in, perhaps, but can’t we all use all the comfort we can get?)

A dating app called Hater, which pairs people up based on the things both parties hate — “Meet someone who hates the same stuff,” the app’s website trumpets — has created a map, reflecting data compiled from its users, that reveals the foods people in each state hate most.

The results are surprisingly varied and probably reveal a lot about us — prompting all sorts of questions about the reasons behind the scorn.

For instance, it makes sense that denizens of Washington state — home of Starbucks — are not so hot on Keurig K-Cups. Oklahoma, with its cattle ranches, understandably is not big on veggie burgers. It’s probably lucky that landlocked Kansas doesn’t like shellfish. And West Virginia probably didn’t have to tell us they weren’t into tofu; we may have assumed as much.

On the other hand, what did tuna salad ever do to Georgia? And how did Wisconsin settle on Lunchables, of all things, as the food it most reviles? And sorry, Utah, but your distaste for balsamic vinegar seems a little random, although not so random as Missouri’s strong negativity toward “the last bite of a hot dog.” The Show-Me State is showing itself to be a real head-scratcher on that one.

Also, a food-hatred-map-based word to the wise: Don’t dab pizza grease with your napkin in Virginia or reach for the corner piece of a brownie in Maryland or put ranch dressing on your pizza in New York and expect to find a big group of like-minded friends.

You’ve been warned.

Map courtesy of Hater

from Food Network Feed

Care for a Gold-Covered Ice Cream Cone Dripping With Edible Diamonds?

Care for a Gold-Covered Ice Cream Cone Dripping With Edible Diamonds?We all scream for ice cream, but the price of a soft-serve cone currently available at an ice-cream boutique in the London department store Selfridges may instead make you gasp: Snowflake Luxury Gelato’s “The Billionaire” will cost you £99, which at today’s exchange rate is about $128 U.S.

For a price like that (note: could be worse), you’d think the thing would be covered with diamonds and gold — and guess what? It is!

Weighing nearly a pound, the deluxe, made-to-order dessert features “Persian blue” salted-caramel gelato in a house-made waffle cone “dipped in rare 75% criollo cocoa single plantation Madagascan dark chocolate” and is adorned with mango, ginger and passion-fruit gelato spheres, according to Snowflake Gelato.

Toppings include caramelized pecans and a salted-caramel-filled Belgian white-chocolate truffle as well as a white-chocolate-glazed, raspberry sorbet-filled macaroon on which sits a sparkling tiara of edible diamonds. Pretty as a princess.

But the luxury lick’s bling doesn’t stop there. The whole thing is ablaze with bits of 24-carat gold leaf and crowned with a whopping gold flake.

If you’re planning to pop for it, schedule a little extra time in your shopping expedition. The towering treat takes about 15 minutes to pull together, the New York Post reports. But given the melt factor, you should probably snap and share your photos a bit more speedily than that. Otherwise, you may seriously be dripping with diamonds.

Photo courtesy of @snowflakegelato

from Food Network Feed

Can You Really Slash Sugar From Your Diet? 

Trying to tame your sweet tooth? You may have heard, “sugar is in everything.” So how can you cut out sugar — and why is it a good idea?

First, narrow your target to “added sugars” versus natural sugars found in fruit and dairy foods. Starting in July 2018, “added sugars” will be clearly marked on food nutrition labels. Until then, look for these words on ingredient lists: syrup, honey, cane, agave, fruit juice concentrates and words ending in ‘ose.’ These are simple sugars. “Simple sugars can lead to rapid spikes in blood sugar. This, in turn, triggers a swift increase in insulin, which signals your body to store more fat – especially belly fat,” explains registered dietitian nutritionist Kristina LaRue, author of the Flat Belly Cookbook for Dummies.

That spike in blood sugar can wreak havoc on your emotions too. And your hunger cues: when your blood sugar goes way up, it tends to come crashing way, way down, so you may feel hungrier than you would have, had you not consumed that sweet tea.

Crushing your sugar habit is about re-wiring your taste buds. You want to try to get to a point where some really sweet foods and drinks actually taste too saccharin. Surprisingly, this can happen in about a month.

Here’s our plan on how to strip some of the sugar from your day:


At Home

If it’s not in your house, you can’t eat it when you’re stressed or tired, which is when we tend to crave sugary hits. On the contrary, if your pantry is stocked with foods that provide energy and satisfaction, you’ll be less likely to stop for a caramel-drenched latte on the way to work.

  • Purge your house of sodas, fruit drinks, sweet teas, even sweetened “healthy” drinks like fizzy probiotic beverages. Instead, purchase flavored seltzer waters with zero sugar or artificial sweeteners or drink plain water.
  • Dump condiments like barbecue sauce or low-fat salad dressings with high fructose corn syrup or sugar.
  • Dial down the sweetness in yogurts and milk alternatives; sweetened soy milk can have 15 grams of added sugar per serving. Get your taste buds used to plain yogurt sweetened with fruit. (Yes, really!)
  • Always keep frozen fruit on hand to cure sweet cravings. Frozen raspberries are one of the fruits lowest in natural sugar content and have more fiber than any other berry (9 grams per cup). And, with only 80 antioxidant-rich calories per 1 whole cup, they will likely make your sweet tooth smile.
  • Start your day with something savory. When the first thing you eat is a white chocolate covered granola bar, it tends to set you up for a day of sweet treats. Instead, grab a cheese sandwich, or a couple hardboiled eggs with a few shakes of curry powder.


At Work

To state the obvious, ditch the donuts. Then focus on ways to stay satisfied throughout the work day to avoid sweet splurges.

  • Don’t forget about fats. Make sure your lunch contains some satisfying fat to ward off afternoon cravings. Omega-3 fats are especially satisfying and have even been found to decrease belly fat, says LaRue. Pack flax seed or chia seed topped yogurt for desktop dining. Order omega-3 rich fish for lunch.
  • Type this into your calendar: “Snack on 23 almonds at 3:00 pm,” for good monounsaturated fats and 6 grams of satisfying protein. If it’s in your calendar it will probably get done.
  • Plan for sweets. Stress triggers sweet cravings. Keep individually wrapped squares of dark chocolate in your desk. Compared to candy or milk chocolate, dark chocolate keeps your palate focused on less-sweet tastes.
  • Steer clear of soda. Non-diet soda is an obvious no-go, but even diet soda has crazy-sweet flavor. Remember, you’re trying to titrating down your taste buds’ love of sweet. Ask to stock the soda machine with some seltzer.


At Parties

There will be birthday parties, celebrations, and dinners out with friends. No need to make a scene about sugar avoidance. Instead:

  • Eat before you go. The best way to keep your metabolism functioning at its peak is to eat every three to four hours. So don’t go starved, and sugar avoidance will be easier.
  • Enjoy it! No #foodguilt here. Don’t let staying away from sugar become an obsession.
  • Practice success. “People who are successful at making healthy eating part of their everyday lifestyle are the ones who occasionally treat themselves while also transforming some of their favorite sweet foods into healthier options,” explains LaRue. Practice getting back on track.


Serena Ball, MS, RD is a food writer and registered dietitian nutritionist. She blogs at sharing tips and tricks to help families find healthy living shortcuts. Follow her @TspCurry on Twitter and Snapchat.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.

from Food Network Feed

7 Back to School Food Hacks for Busy Families

20-Minute Crispy Pierogies with Broccoli and SausageI have four small kids — preschool through third grade — and they’re all back in school now. It’s nice to have everyone in a routine again, but you can bet your Michael’s 40 percent off coupon that it can also be a bit much. Especially for small kids, this season is so hectic that every one of them is about 10 seconds away from tears by the end of the day. When parenting mode kicks into high gear, I need a food plan that nourishes my brood quickly and simply. These are some of my go-to moves.

Use Frozen Veggies
From spinach sauteed with garlic to cauliflower you can roast right out of the bag or crispy peirogies with broccoli and sausage (pictured above), frozen vegetables are the unsung heroes of the grocery store. They’re always in season, usually a great deal, already washed and chopped, AND most frozen veggies are picked and packed at their peak ripeness.

Easiest-Ever Roasted CarrotsUse Bagged Veggies
Yes, frozen veggies are awesome, but don’t underestimate the simplicity of a bag of veggies from the produce section either. Butternut squash soup becomes an instant weeknight dinner when you grab a bag of already diced squash. One bag of sugar snap peas becomes a key part of a family favorite: Sugar Snap Peas with Ginger Pork. Baby carrots slide right out of a bag and into the oven for my kids’ top-rated side of all time: roasted carrots with maple syrup. No chopping, no peeling, not so much as a rinse under the sink.

Glazed Chicken and Broccoli Sheet-Pan DinnerEmbrace Sheet-Pan Meals
Why dirty a bunch of pans when you can make a whole dinner with one? From pork tenderloin with roasted vegetables to sweet potatoes and sausage, or Teriyaki chicken and broccoli, the method is the same every time: Throw a handful of easy ingredients onto a pan and let it politely cook while you try to figure out where that field trip permission slip could have possibly gone. (Not that this has happened to me. Twice.)

Turkey BologneseMade Dinners with School Lunch in Mind
I love a good weeknight meal that can transform itself into a tasty lunch for school, and one of my favorites is pasta cups. Super-healthy mac and cheese is an excellent candidate, but ANY pasta dish works just as well. Low-Cal Fettuccini Alfredo, Giada De Laurentiis’ Turkey Bolognese, and so on. To turn last night’s pasta into tomorrow’s school lunch, all you need are a couple of extra ingredients and a willing muffin pan.

Let Your Kids Help OutLet Your Kids Help Out
I wrote about this recently, but it’s such a game-changer that I’ll throw it in here again. Since our kids are young, they aren’t ready to make their own lunches, but for this beginner lesson, I prep and they pack. That means I put together two trays of cut-up fruit and veggies for the week, plus one main (think corn dog muffins, chicken salad sandwiches or cheddar-scallion biscuits) each day. When I set everything out, they fill up their lunch boxes for the next day and store them in the fridge. Done!

Blueberry Coffee Cake MuffinsIntroduce a Snack Rotation
Our kids are supposed to bring a morning snack to school every day, so we’ve made a compromise that combines convenience with a little wiggle room for packaged treats. I send fresh fruit, homemade muffins or bars on Monday, Wednesday and Friday, then it’s “pick your own snack” from the pantry on Tuesday and Thursday. We’ve got a million bags of crackers, pretzels and nut bars to choose from. And for the fresh days, we’re loving a rotation of Ina Garten’s Blueberry Coffee Cake Muffins and our No-Bake Chocolate, Fruit & Nut Bars.

Breakfast BurritoMake Breakfast Ahead of Time
On a busy school morning, things run so much more smoothly when I’ve whipped up overnight chia seed pudding or breakfast burritos in advance. (Maybe it’s because we have enough time to look for lost shoes, but whatever. I’m just saying — it works better!) Even trying to do this just a couple times a week has made everything more manageable.

Charity Curley Mathews is a contributor to The Huffington Post, eHow, and shares kid-tested recipes full of fresh ingredients at Mini Foodies in the Making…Maybe. She lives in North Carolina with her husband, four kids, two naughty puppies and 60,000 bees.

from Food Network Feed

Take 5: Sheet-Pan Dinners

ChiliTrade in your one-pot meals for one-pan dinners. These weeknight recipes can all be made using a single sheet pan. Everything is ready in an hour or less and you’ll have minimal cleanup when dinner is done. Read on for the recipes.

Roasted Vegetable Chili with Cornbread Biscuits (pictured above)

If you like thick chili with plenty of veggies, this recipe is for you. Cornbread drop biscuits soak up all the chili flavors as they bake right on top of it.


Shrimp ScampiSheet-Pan Shrimp Scampi

Veggies, garlicky shrimp and crusty bread come together in just 35 minutes thanks to this sheet-pan cooking method. You’ll never make shrimp scampi another way again.


Cod with Potatoes and String BeansProvencal Cod, Potatoes and String Beans

Fish for dinner doesn’t have to be a challenge. This recipe makes roasted fish and two sides super simple. Served with a tomato and olive relish, this dish will make your weeknight dinner feel like a special occasion.


Shrimp BiryaniCurried Shrimp Biryani

Rice dishes can be time-consuming, but this recipe from Food Network Magazine calls for microwavable packages of basmati rice to speed up the process. And quick-cooking shrimp brings this whole dish together in an hour.


Pork Chops and ChickpeasRosemary-Garlic Pork Chops with Chickpeas

This dinner takes minimal prep and is ready in just 35 minutes. Just turn your oven to broil and cook until the pork registers 145 degrees F.

from Food Network Feed