All Posts By Allison Milam

10 Seasonal Thanksgiving Sides — Fall Fest

by in Holidays, In Season, November 21st, 2013

10 Seasonal Thanksgiving Sides - Fall FestA lot of our Thanksgiving traditions come canned — the pumpkin puree for your pie, the start of your favorite cranberry sauce and those curly fried onions for your green bean casserole. These time-honored ingredients get this most-anticipated meal on the table year after year. As the holiday draws near, however, give some serious thanks by stocking your table with show-stopping produce-loving sides.

As you start assembling those grocery lists of yours, mix and match these 10 killer dishes — each with a veggie focus — for a Thanksgiving spread your family will reproduce for years to come.

1. Mushrooms: We may eat our mushrooms year-round, but Ina’s Mushroom-Leek Bread Pudding celebrates this ingredient in a preparation reminiscent of classic Thanksgiving stuffing.

2. Squash: Food Network Magazine’s Lemon-Maple Squash are curvy and sophisticated, working as an elegant addition to the other casserole-leaning sides.

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Thanksgiving’s Finest Brussels Sprouts Sides — Fall Fest

by in Holidays, In Season, November 14th, 2013

Brussels Sprouts with Balsamic and CranberriesYou likely have your Thanksgiving menu set. For all we know, it was set in stone years ago, probably when your all-knowing elders were in charge. The turkey part of Turkey Day is a no-brainer, but the sides are like a puzzle. You’ll serve the usual contenders — fluffy mashed potatoes with a puddle of gravy, Grandma’s sweet potato casserole (marshmallows and all) — but you’ll need something else to balance out all that richness.

This year, as your family gathers around the dinner table for yet another Thanksgiving meal, look to another veggie that’s at the top of every restaurant menu and grocery list: Brussels sprouts. We like ours cooked right — caramelized and tender at every layer. As you draft up your preliminary rounds of potential recipes, keep in-season Brussels sprouts at the top of your list.

Turkey Day is known for chaos. Ease things up and simply drizzle halved sprouts with olive oil for basic Roasted Brussels Sprouts by Food Network Magazine. And with just one small addition, Brussels Sprouts with Bacon take on a smoky saltiness, perfect for the big Thanksgiving meal or any night of the week.

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Comforting Cauliflower — Fall Fest

by in In Season, November 7th, 2013

Roasted Cauliflower RisottoIt’s November, and for all we know, you’re already knee-deep in beef stew, spaghetti and meatballs, and chicken noodle soup. We get it. Fall means comfort: stews so tender the meat is falling off the bone and casseroles so cozy you get knocked into a nap at the last bite.

Here’s the thing: Comfort food doesn’t need to be synonymous with meat. Believe it or not, even the most unassuming veggies have the power to cure us of all our woes. Leave it to cauliflower — and these recipes — to bring you all kinds of comfort this season.

Stir a pot of risotto to sultry completion, this time with roasted cauliflower florets and sliced almonds adding that extra crunch. Food Network Magazine’s Roasted Cauliflower Risotto (pictured above) can work as a rich main dish, or as a smaller side.

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Have a Homemade Halloween — Fall Fest

by in Holidays, October 31st, 2013

Have a Homemade HalloweenWhether you’re hosting a full-fledged Halloween bash or whipping up a low-key celebration tonight, throw a party that’s just as much about the good food as the costumes. Let’s face it: in between nibbles of bite-size candy bars and fistfuls of candy corn, your guests — and kids — could use some real food, too. Go beyond the annual sugar binge and make homemade appetizers and treats with fall’s finest seasonal produce. These dishes will impress even the most discerning ghosts, vampires and witches.

Made with crunchy phyllo shells and roasted Kabocha squash, Food Network Star winner Damaris Phillips’ Squash Tartlets with Kale Pesto are perfect mouthfuls between bobbing for apples and pumpkin carving. Then, save one pumpkin from a chiseled, toothy grin: Food Network Magazine’s Pumpkin Queso Fundido roasts a hollowed pumpkin with bubbly, spicy cheese inside. Savored with tortilla chips, it’s one part appetizer and another part decoration.

As a seasonal rendition of the Mexican mainstay, Butternut Squash Tamales are wrapped up mummy-style in traditional cornhusks. Stuff these with a squash-based dough and a filling of raisins, olives and chipotle chiles, and peel them open in between trick-or-treaters.

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Eat Your Spinach Sides — Fall Fest

by in In Season, October 24th, 2013

Red Rice with Spinach - Fall FestFor some, the delicate leafy green means quiche, nourishing green smoothies and heaping salads. And for others — we’re lookin’ at you kids — it can be a hard sell, met with wrinkled noses and “No dessert until you eat your spinach!” tantrums. Today, FN Dish is coming up with spinach sides that, believe it or not, can make everyone happy. Cook it into your favorite recipes, saute it on its own, eat it nice and raw — you get the picture. When it wilts into its supple alter ego, all kinds of sides can come to be.

This season, grab baby or big-leaf spinach by the handful, for more reason than the ample health benefits. Whether you disguise spinach or make it the star of your dish, this recipe roundup will give you — and, hey, maybe even the kids — reason to love it.

For those who love the classic composition of Creamed Spinach, Sunny Anderson’s is decadent, creamy and works as a weeknight side or Thanksgiving star. Sandra Lee’s Parmesan Creamed Spinach adds a dose of sharp cheese, as well as a touch of pumpkin pie spice.

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10 New Ways to Devour Carrots — Fall Fest

by in In Season, October 17th, 2013

Angel Hair Pasta with a Walnut-Carrot SauceIf there’s any veggie taken for granted, it is undoubtedly the carrot. It’s not that we don’t eat ‘em. Please, we down carrots by the bagful — so often, in fact, that we might forget the veggie’s possibilities with all of our mindless munching. Here we go beyond the slick, shrunken realm of the baby carrot by zeroing in on bold preparations. These recipes take carrots by their roots, evolving snack time’s favorite veggie by rethinking the many, many forms it can take.

1. Shaved: For a fresh salad that leaves the leaves of lettuce behind, all you need is a vegetable peeler. Food Network Magazine’s Carrot-Cashew Salad shaves and transforms carrots into ribbons of ethereal crunchiness.

2. Pureed: Switch up your little tubs of packaged apple sauce for Tyler Florence’s Carrot, Mango and Apple Puree for Food Network Magazine. Just roast, puree and snack.

3. Pickled: Pickled Dill Carrots by Food Network Magazine inject the root veggies with zesty acidity, perfect for munching right out of the jar.

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Turnips Revisited — Fall Fest

by in In Season, October 10th, 2013

Crispy Turnip Gratin for Food Network's Fall FestPut down those potatoes, people. Here at FN Dish, we’re spending a little quality time with one of the most under-appreciated veggie around: the turnip. Odds are it’s not the star of your fall spread. Heck, maybe you’ve never even cooked this root vegetable before. Well, now that turnips are in season, they’re smaller, sweeter and bound to woo you.

More closely related to peppery arugula and radishes than beets or even potatoes, turnips come with loads of benefits. Not only do turnips add a quick zip to sides, mains and more, they’re also inexpensive, meaning you can load up on them at the store. Turnips are loaded with nutrients, especially if you hang on to the greens. Saute, roast, mash or blanch your turnips. Hey, you can even take ‘em raw in a salad.

Turnips are capable of making a statement on the table. Food Network Magazine’s Turnip Gratin with Almonds (pictured above) comes out of the oven bubbling and sprinkled with toasted breadcrumbs, while Herbed Leg of Lamb with Roasted Turnips gives turnips a celebratory edge.

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Cook Pumpkin from the Patch — Fall Fest

by in In Season, October 3rd, 2013

Baked Pumpkin Rice PuddingPull on your first sweater of the season and the craving for all things pumpkin spice immediately sets in. This traditional flavor hinges on seasonality, influencing our lattes, air fresheners and baked goods as soon as the air turns crisp. Though pumpkins from the patch may lead to stoop decoration, they never seem to reach the table. We use canned store-bought pumpkin year after year and pie after pie.

The canned option is convenient, often coming with spice and without the daunting task of dismembering a whole pumpkin. Though getting down to the flesh of a pumpkin — especially that of the smaller, sweeter sugar pumpkin — is a rewarding undertaking. This fall, do more with pumpkin than carving grinning jack-o’-lanterns. Slice it into chunks, use it for its seeds or transform it into a homemade Pumpkin Puree, like Alton’s. These recipes using fresh pumpkin are a great place to start.

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Early Morning Apples — Fall Fest

by in In Season, September 26th, 2013

Souffle Pancake with Apple Pear CompoteWhen apple crisp, apple crumble, apple pie and all things apple start flooding your recipe wish list, you don’t need to look at the calendar to know that fall is right where we want it. Apples are the stars of this coveted season — and rightfully so. We lug them by the bagful from the produce section and, sometimes, we even trek to the nearest farm to do the picking ourselves.

As the old adage goes — say it with me now — “an apple a day keeps the doctor away.” Instead of relegating apples to dessert, start strong by incorporating crisp, juicy apples into your breakfast regiment — or add them to the brunch table if you’re sleeping in. These apple recipes make any morning meal a celebration.
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Ease Out of Summer with Potatoes — Summer Fest

by in In Season, September 18th, 2013

Autumn Potato GratinThis week, FN Dish is trading in the grill-kissed ears of corn and pitchers of iced tea for the comforting dishes of early fall. And, hey, who’s complaining? To ring in the crisp air, pumpkin lattes and all that screams fall, we’re turning to the potato to reintroduce our favorite seasonal recipes.

As an ingredient, the potato straddles the line between french fry and mashed potatoes, so it’s the perfect ingredient to usher us into these first days of fall. Each of these potato dishes will remind you of all that we’ve been missing. Many are rich — and all are comforting.

When pureed, potatoes make for a mean soup. Smooth and filling, Ina’s Roasted Potato Leek Soup is nice and elegant, and it works as the idyllic dinner party starter. Food Network Magazine’s Curried Sweet Potato Apple Soup is perfect for a special family meal, especially during those first few weeks of the school year. As for Alton’s Leftover Baked Potato Soup, leftover baked potatoes are reborn in a soup that’s silky, luxurious and super rich.

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