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Easy Fancy Food Recipes - Yahoo Recipe Search
Food52Here is a no-fuss recipe that tastes fancy, pleases a crowd, and is easy to toss in a bag, give as a gift, or take to a picnic -- no utensils or refrigeration required! I came up with it after a visit to my grandmother's house many years ago, when I headed back to my dorm with boxes and boxes of corn flakes cereal she'd given me. (Grandma could never pass up a 2 for 1 sale, so she ended up stockpiling shelf-stable groceries.) While I was grateful for the free food, the thought of eating corn flakes week after week haunted me. So before I knew it, I paired the crisp cereal with browned butter and thinly sliced almonds to create this chewy, amaretto-y dessert bar -- now a family favorite. This recipe first appeared on my web site, buttersugarflowers.comFood.comGot this recipe off of Food Network...This is a really fancy and easy way to serve peas...And it has a wonderful flavor...Food52Deep-fried and fancy-free, this fair food is a fun and easy treat. The recipes makes 6 funnel cakes but easily doubles to feed a crowd.Food.comThis dish is great as a main course on a hot summer night or as a starter to a fancier meal. It's served cold so it's a great make-ahead dish. Recipe found at easy-french-food.comFood52I used to hunt for two kinds of recipes: everyday food for my husband and me, and “company-worthy” dishes for entertaining. The two sets of recipes hardly ever overlapped—neither in the big file box with precisely labeled folders that I crammed full of newspaper clippings and torn-out pages from Gourmet, nor in the way I served them. We were newly married, learning how to cook and host together in our small apartment. I’d spend hours coming up with ambitious, multi-course menus that started with hors d'oeuvres and a soup or plated salad. We’d go to multiple grocery stores and specialty markets to hunt down ingredients, if that's what it took, and would start prepping days in advance. I made everything I could from scratch. We enjoyed those dinner parties, but without fail, we’d collapse from exhaustion after our guests left, leaving a mountain of dirty dishes for the next day. Fast forward sixteen years: My husband and I still love to host, but I couldn’t tell you the last time I served a plated salad. We serve everything family-or buffet-style and usually do our shopping the morning of—the day before, if we’ve really planned ahead. Sure, having two kids and less free time changes the equation, but we’ve intentionally and openly embraced a simpler, more casual style of hosting. Our dressed-down dinner parties are a whole lot easier to pull off, and more fun, too. And when it comes to the menu planning? I turn to recipes that we like to make for ourselves—ones that can go from weeknight to weekend dinner party, and vice versa. I’ve discarded the notion that certain types of food are only worthy for company, and not for yourself or your family, any night of the week. Or that dinner party food needs to be fancy or complicated to be special. I prize low-effort, high-impact dishes, and once I find them, I make them every chance I get, no matter the occasion. This is why I’m so taken with this Turmeric-Roasted Cauliflower with Pistachio Gremolata. I came up with the recipe as a simple way to dress up roasted cauliflower, something I make often this time of year. I love how the freshly grated bits of turmeric (ground turmeric is a fine substitute if you can't find fresh) get deliciously caramelized on the hot sheet pan, and how its earthiness complements the mild sweetness of cauliflower. And, because I’m a sucker for nutty, herby condiments, the whole thing is topped with pistachio gremolata (lots of it), plus juicy pomegranate arils to add extra freshness and zing (I like to use them liberally to make the dish a little salad-like). When pomegranates aren't in season, either omit the arils (no substitutions needed) or omit the dates and use currants or dried cranberries in place of the arils. The dish comes together quickly and easily—and even better, I can get all of the ingredients at my neighborhood supermarket. It’s so striking in flavor and presentation, and a dish that’s equally special for busy weeknights and relaxed weekend dinner parties. During the week, I serve it as a main course, maybe with some leftover chicken on the side. On the weekends, I serve it as a side dish to go along with whatever meat or fish we’re roasting or grilling—whether for my family, or a table of friends. It’s the type of dish that I’ll never tire of, no matter how many times I serve it. I still have that same file box crammed full of recipes in my basement. I keep it for sentimental reasons, I guess—a reminder of those bygone dinner parties that my husband and I used to throw. But I don’t use it, nor any kind of labeling or sorting system, for recipes. Now, instead of trying to find “company-worthy” dishes for dinner parties, I just focus on serving good food.Food.comThis is from my cookbook entitled "Recipes from the Old South". This is a Richmond, VA heirloom recipe. Serve on your favorite cracker or on whatever suits your taste. I have not had this, but wanted to share it with you. Hope you enjoy! Edited: I have now prepared this recipe. I really enjoyed it. It is a very different version of pimento cheese. I did not put mine in a food processor. I used fancy shredded cheese, chopped the onions and pimentos with my Pampered Chef chopper. Then I just mixed all the ingredients together. This was much easier and less clean up. This would be good served on celery sticks as a hors d'oeuvre. This recipe is easily halved or quartered for a first time trial.Food.comThis is an easy recipe that looks fancy. Don't hesitate to vary the vegetable ingredients...peas, corn, green beans. Yummy comfort food.Food NetworkWhen you have a famous chef for a dad, you learn how to enjoy good food early on — and if you’re Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don’t expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they’re not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. “We want to show people of all ages that you can cook delicious things,” Madeline says.Food and Wine"I bought a fancy juicer just to make this," says Chad Arnholt, bartender at Comstock Saloon in San Francisco. "The savory ingredients--cucumbers, peppers, herbs--are unexpected and make the drink feel healthy." He sets out a pitcher of the juice for parties, cookouts or sci-fi movie nights along with tequila, beer and ginger beer so guests can customize their own drinks. Slideshow: More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
