This question tends to pop up at least once during our weekly “Ask the Editor” Facebook chats: Do cakes with cream cheese frosting need to be refrigerated? With the holidays right around the corner, it’s a great time to explore and answer this question. From Paula’s Pumpkin Bars to Giada’s Spiced Apple-Walnut Cake With Cream Cheese Icing to the classic Red Velvet Cake, it’s hard to escape cream cheese frosting’s creamy goodness.
A crowd-pleasing sandwich that is as quick to make as it is easy on the wallet, the sloppy joe is a go-to favorite among kids and grownups alike. This weekend, ditch the Manwich and add some global flair to this comfort food classic. Just a few ethnic spices and creative preparations are all you’ll need to turn this predictable supper into an eat-with-your-hands meal to remember. Don’t forget the napkins.
Aarti Sequeira’s Bombay Sloppy Joes recipe from Food Network Magazine uses lean ground turkey instead of traditional beef and features a light ginger-laced tomato sauce. Before spooning the meat onto the bun, Aarti adds crunchy pistachio nuts and chewy raisins for extra texture in this hearty dish.
October’s Color of the Month is a jewel of fall, signaling changing leaves and cozy family dinners. HGTV’s color team picked teal as the stunning winner, which designers and readers alike consider “intense,” “rich,” “elegant” and “transfixing.” On FN Dish, we are sharing a darker green hue of teal in a feast for your eyes and appetite.
The deep, dramatic green shade of teal makes me think of fall produce like the strong sleek rind of acorn squash. When you cut into it and cook up the vegetable’s hearty meat, you get another rich autumn color: burnt orange. Both fall colors pop in this recipe for Balsamic Glazed Acorn Squash featured in Food Network Magazine.
Michael Symon knows a thing or two about Thanksgiving dinner. In fact, he’s already prepared two this year. The chef told Food and Wine Magazine that by the end of July the had prepared one traditional Midwestern meal with all the Thanksgiving trimmings in his Manhattan apartment and a second on the set of Iron Chef America’s Thanksgiving Battle. Many of Chef Symon’s dishes are Greek-inspired, adding flavorful twists to some of the old standards.
Macaroni and cheese is the ultimate comfort food — especially in the fall when the weather starts to turn cool. How you make that macaroni and cheese, however, is the real question. Whether you whip some up from a box and cook it on the stove, or make a baked recipe from scratch, a plate of this gooey, cheesy goodness is sure to make you melt.
It’s hard to not love an ingredient that loves fat.
And that’s exactly what sage does — it partners up perfectly with foods rich in oils and fats. So why not give it a try? It’s nearly the holidays and time to indulge.
Actually, that’s part of sage’s problem — and why it has a relatively low profile in American cooking compared to other savory herbs, such as basil and oregano.
While we think of all manner of uses for other herbs in all seasons, we tend to pigeonhole sage as a Thanksgiving herb suited mostly for stuffing and turkey.
But the richly peppery-rosemary flavor of fresh sage can more than earn its keep year round. You just need to know how to use it.
Warm, hearty and filled with good-for-you veggies and protein, beef stew is classic comfort food that is perfect for those chilly autumn nights. Our top five beef stew recipes below feature traditional and creative takes on this fall favorite that the whole family will enjoy, so grab a spoon and dig in.
5. Emeril’s Beef Stew — With beef, new potatoes, pearl onions and green peas, Emeril’s tried-and-true stew is a complete meal in a bowl.
When it comes to the ultimate Halloween costumes, Sandra Lee’s are an especially tough act to follow. Donning more than just a mask and face paint, Sandra practically becomes the characters of her costumes, with transforming hairpieces, real-world props and, of course, signature cocktails and Semi-Homemade snacks to match. Cast your fan vote for Sandra’s best-ever Halloween costume, and tell us in the comments what you hope she’ll wear this year.
To see Sandra’s all-new Halloween costumes and get spooky sweet treats recipes, check out Sandra’s Halloween Wonderland, premiering Sunday, October 23, at 9am/8c.
Green, leafy vegetables are abundant at local farmers’ markets this month, but none are more in season than Popeye’s favorite snack, spinach. Make a power-packed meal rich in iron and vitamins A and C with these crisp, dark-green leaves. The perfect fill-in for any dish, stuff tomatoes, zucchini, mushrooms and more to utilize this veggie’s slightly bitter taste without overwhelming the other ingredients.
Make Bobby’s Portobello Mushrooms Stuffed With Sausage, Spinach and Smoked Mozzarella as an appetizer, or even a meal. Plump sausage and spinach are a dynamic combo when you toss in plum tomatoes, onion, basil and parsley. Brush the mushroom caps with oil, salt and pepper to bring out the earthy flavor.
Every month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Put a new spin on common supermarket ingredients like hummus and root beer in recipes the whole family will love.
This month, don’t just drink your apple juice — turn it into a glaze, caramel and more. Jacob Schiffman, Claudia Sidoti and Danielle Larosa show just how versatile the fruity drink really is. The sweet, crisp flavor pairs perfectly with honey-coated drumsticks, reduces down to a light caramel that literally pops and even brightens an American classic.
