With Thanksgiving just around the corner, I thought I would ask the Food Network Kitchens crew a few critical questions about some Thanksgiving favorites. While most of the choices were easy, two questions were particularly difficult. Brining is downright controversial in the FN Kitchens. Although many stand by the method, one of our recipe developers’Read more »
So, I’m a mom of an 11-month-old and a 4-year-old, and I work full-time and still have to feed everyone and pack lunch. Here’s my go-to 15 minute meal (even 30 minutes is too long!) that feeds the whole family and can go to preschool with my daughter for lunch: Take 1 (32-ounce) box organicRead more »
It’s excellent again, as per usual. Highlights include FNK favorite (and Vendy judge) Calvin Trillin on Texas barbecue; former NYTimes food critic Mimi Sheraton on the fish soup brodetto, and what I believe to be the first-ever documented usage of the phrase “hot ghetto mess” in the New Yorker, in Burkhard Bilger’s article on craftRead more »
Our main produce vendor offered to send over some samples of heirloom apples. I’ve always loved apples, and I’ve been getting more and more excited about the growing variety of apples out there, as there really is such a huge difference in taste and texture. The good news is that our sales rep brought 3Read more »
They just did a panel tasting of fake turkeys. (via thefoodsection)
Strongly recommend watching the following montage (yes, it was already linked on the FN Dish, but it’s totally worth another look): Rupa Bhattacharya, Culinary Writer
Esquire magazine has opened up their archive of celebrity Thanksgiving recipes from the 80s; highlights include William Styron’s clam chowder, Helen Gurley Brown’s strangely tragic Skinny Hot Buttered Rum, and Timothy Leary‘s prune-and-apple-stuffed roast goose, which I wish were a metaphor for something, but sadly is not. No word yet on whether there’ll be aRead more »
/* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:””; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:”Times New Roman”;} Last weekend, my mom and I walked through Ft. Greene Park in Brooklyn in search of “bai guo.” Translated from Chinese, “white fruit” or gingko nut is a product of the gingko tree.Read more »
A few years ago, a couple friends and I decided we needed to try some Summerfield Farms bacon, bacon so good that the Grateful Palate was calling it the Chateau d’Yquem of pig. Now, I like Yquem (I got ’01 Yquem instead of an engagement ring and was entirely okay with that) and I likeRead more »
v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} Last night, I had the privilege of attending the 7th annual World Cares Center’s Iron Skillet Cook Off, thanks to my awesome cousin, who invited me to the event. It was a meeting between renowned restaurant chefs and FDNY firefighters, battling for the first place title inRead more »
