All Posts By Food Network Kitchen

What I Was Thankful For

by in View All Posts, December 2nd, 2008

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Thanksgiving is a wonderful excuse for families to get together and eat a ridiculous amount of food. This year, same as last year, I made lamb chops. I know this doesn’t sound too traditional or special, but it was special to my family — specifically my brother.

See, it was my brother’s last home-cooked meal before being shipped off to Iraq and my family wanted to make something special for him. It came out perfect and I was thankful that I was able to give him what he enjoyed. (Except for the fact that he likes his well-done and had to throw it back on the grill.) I hope your Thanksgiving was as special as mine and that the food was delicious!

Danielle LaRosa, Assistant Culinary Producer

Click through for the recipe: Read more

Turkey reprieve in 3…2…

by in View All Posts, November 26th, 2008

I’ve never met the legendary Regina Schrambling, but she seems to have an uncanny knack for making me not feel alone. I can’t directly link to the particular entry on her site, but suffice to say that once, a few years ago, she recounted an incident that brought me great solace at a time when it was very much needed.

Just in time for Thanksgiving, she’s done it again. Cheers, Ms. Schrambling, and happy Thanksgiving.

Rupa Bhattacharya, Culinary Writer

Words that Strike Terror into Hearts

by in View All Posts, November 25th, 2008

My sister-in-law writes: “…And I wanted to mention this, not too sure about this 12-pound turkey that [redacted] got, she says it’s all white meat? How do you get an all-white turkey!?”

Does anyone know if this is even possible? What does a 12-pound all-breast turkey even look like?

Rupa Bhattacharya, Culinary Writer

Wait! I want to know everything.

by in View All Posts, November 24th, 2008

Every so often, the linguistic stylings of New York Times restaurant critic Frank Bruni bring one to tears:

I’m fond enough of chicken wings, and that fondness goes far enough back, that when I first learned of the movie “Wings of Desire,” I assumed it was an ode to poultry slathered with a tangy sauce and ready to be dipped in blue cheese, should the poultry lover so choose.

But then one googles, and one realizes the estimable college football blog Every Day Should be Saturday was all over this already. Is it worth another mention? Of course it is.

(recipe, if you’re so inclined)

Rupa Bhattacharya, Culinary Writer

Mixed Messages

by in View All Posts, November 21st, 2008

So, this sign magically appeared this morning next to our coffee maker. It makes a legitimate point, and besides, with the average work-related caloric intake around here being on the high side, it’s certainly salient.

So I opened the coffee maker, to make sure that I was getting my low-in-calories-and-good-for-me-milk, and found the following:

Yup, we’re out of skim milk. Now, the question is, are we out of skim milk because of the sign, or did the sign go up because we’re out?

Rupa Bhattacharya, Culinary Writer

Thanksgiving Survey from the Food Network Kitchens

by in View All Posts, November 19th, 2008

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’ take was, “brine, well, that just makes me angry!”

Not so surprisingly, it looks like our cooks just can’t get out of the kitchen, except those who still crave mom’s cooking or just can’t stand the clean-up.

Rob, our executive chef, struggled with his response: “Well, in a perfect world, I’d want a house big enough to cook it all and host all the guests,” while Athen, our steward, cuts right to the chase: “Cook? You must be crazy, I just want to eat and leave!”

Happy Thanksgiving!

Claudia Sidoti, Recipe Developer

Click through for recipes and results: Read more

My 15-minute Meal

by in View All Posts, November 18th, 2008

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 organic low sodium chicken broth and bring it to a boil in a saucepan. Add 1 cup alphabet pasta and cook. Chop up about a cup of spinach leaves (or just use frozen spinach) and add it to the pasta to wilt.

At this point, I remove a cup or so for my 11-month old, since he can’t have whole eggs yet. Beat up an egg or 2 and add some grated parm. While soup is boiling, drizzle in the egg mixture and boil another minute. Ta-da! Dinner, lunch, and we can work on letters while we eat it.

Jill Novatt, Executive Culinary Producer

The New Yorker's Annual Food Issue, an Appreciation

by in View All Posts, November 17th, 2008

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 craft beer.

Most of it, sadly, is not available online to non-subscribers; if you’re not a subscriber, it’s definitely worth newsstanding.

Rupa Bhattacharya, Culinary Writer

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