Food Network Magazine: Feb/March 2009 Recipe Index
Appetizers and Snacks
- Almost-Famous Soft Pretzels
- Antipasto Sausage Skewers
- Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce
- Bollywood Fries
- Caramel Corn
- Cheesy Movie Dip
- Chex and the City Mix
- Chicken Wings with Salsa Verde
- Citrus Marinated Olives
- French Onion Dip
- Garlic-Onion Tortilla Cake
- Green Goddess Dip
- Homemade Microwave Popcorn
- Kevin Bacon Popcorn
- Nominee Nachos
- Perfect Stove-Popped Corn
- Porcupine Meatballs
- Star Puffs
- Theater-Style Buttered Popcorn
- Wonton Envelopes
- Wrap-Party Apps
Soups and Stews
Sandwiches and Eggs
Pasta and Grains
Meat, Poultry and Fish
- Antipasti Dinner Salad
- Crispy Baked 'Fried' Chicken
- Herb-Roasted Chicken with Melted Tomatoes
- London Broil with Herb Butter
- Pan-Fried Cod with Slaw
- Peppercorn Chicken with Lemon Spinach
- Scallops with Cabbage and Capers
- Slow-Cooker Pork Tacos
- Spicy Beef Stir-Fry
- Vegetable Meatloaf with Balsamic Glaze
All of the spring feels over here.
Here's how to recycle all those leftover crusts, stems and peels.
Parsnips are a classic ingredient in some chicken broths and soups, and can also be baked, sauteed, steamed, mashed or pureed, roasted, used in stews and fried.
They're more versatile than you think!
We dive into the *truly important* big life question.
Below is Food Network's list of spring-inspired recipes, each rich with in-season produce that will transform any basic dish into an inspired one.
Because sometimes the best ingredient is time.