All Posts By FN Dish Editor

Thickening Fruit Pies — Thanksgiving Tip of the Day

by in Holidays, November 7th, 2011

fruit pies
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Find out which thickener won’t break down, preventing your pie from becoming a watery mess in Food Network Kitchens Pie Thickener 101 post.

Now that you’re armed with these tips, start baking these popular Thanksgiving desserts.

 

Cut 100 Calories Off Your Meal — Thanksgiving Tip of the Day

by in Holidays, How-to, November 6th, 2011

rachael ray string beans
To cut 100 calories off your Thanksgiving meal, watch out for the fried topping on green bean casseroles. This casserole wouldn’t live up to the hype if it wasn’t for the crispy French fried onions, but each quarter cup will set you back 100 calories (and most recipes call for five times that amount!). Slim down portions to a light sprinkle and try these four other ways to cut 100 calories from Healthy Eats.

 

How to Get Crispy Skin — Thanksgiving Tip of the Day

by in Holidays, Recipes, November 5th, 2011

bobby flay thanksgiving turkey recipe
For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

Need help tackling the big bird? Continue reading Food Network’s Top 10 Turkey Tips.

Find the perfect turkey for your feast, starting with our most popular ever: Alton’s Good Eats Roast Turkey, an outstanding 5-star standby. Browse our top turkey recipes.

 

Portable Thanksgiving Dishes — Thanksgiving Tip of the Day

by in Holidays, November 4th, 2011

portable thanksgiving dishes
If you’re traveling for Thanksgiving and have been asked to bring a dish, keep food safety in mind. Here are some options:

  • Dinner rolls: Freshly made bread, dinner rolls or a lightened version of cornbread are delicious and easy items to bring.
  • Cookies: Fun to make and easy to carry, bake up some cookies. Keep cookie size small for portion-friendly dessert.

For more portable Thanksgiving ideas, check out these travel tips on Healthy Eats.

 

Glazing Vegetables — Thanksgiving Tip of the Day

by in Holidays, How-to, November 3rd, 2011

thanksgiving vegetables
When glazing your vegetables, add a touch of butter and sugar with a pinch of salt. The sugar and butter add shine to the glaze. Aromatics like herbs, ginger or citrus zest will add some zing.

Follow this guide to learn how to make your veggie side dish extraordinary, then watch our how-to video.

Browse more of Food Network’s Thanksgiving side dish recipes.

Stuffing Changes Everything — Thanksgiving Tip of the Day

by in Holidays, How-to, November 2nd, 2011

cornbread stuffing
Stuffing your turkey changes the way you should cook the whole bird. You’ll want to make sure the stuffing and the turkey reach an internal temperature of 170 degrees F at the same time. Watch Alton’s complete video for more tips.

Browse more of Food Network’s Thanksgiving stuffing recipes and tips.

October’s Top 10 Recipes

by in Recipes, November 1st, 2011

october top recipes
Want to know what Food Network fans were cooking in October? From Butternut Squash Soup to cheesy Chicken Enchiladas and sweet pumpkin desserts, here are the top 10 recipes of the month:

10. Tyler’s Chicken Enchiladas
9. Apple Coffee Cake With Brown Sugar Glaze
8. Alton’s Pumpkin Bread
7. Pumpkin Pie
6. Paula’s Chicken and Dumplings

The top 5 recipes of October »

Creating Smooth, Rich Gravy — Thanksgiving Tip of the Day

by in Holidays, How-to, November 1st, 2011

homemade gravy
To create a smooth, rich gravy for Thanksgiving, gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.

Try making: Ina Garten’s Homemade Gravy recipe

Food Network Magazine shows you how to make the perfect gravy in seven simple steps (photos).

 

Next Iron Chef Logo

Alton Brown’s Favorite Battle, Traveling With Ties and Looking Forward to Next Iron Chef

by in Food Network Chef, October 28th, 2011

alton brown
This afternoon, Alton Brown took to Twitter for a live Q&A session with fans and Food Network. Alton touched on topics from Iron Chef America, to current food trends and this Sunday’s upcoming premiere episode of The Next Iron Chef: Super Chefs — find out what he had to say.

Question: How do you decide what tie to wear on Next Iron Chef?
Alton: I do dress myself and I must confess, I travel with about 30 ties so that I always have choices.

Question: Do you get nervous when you walk into Kitchen Stadium?
Alton: I have butterflies in my stomach every time I walk into kitchen stadium.

Question: If you could challenge one chef to a battle, who would it be and what secret ingredient would you have?
Alton: If I could challenge an Iron Chef, it would be Morimoto: Battle beanie-weenies.

Alton’s favorite cookbook »

Enter for a Chance to Win Rachael’s Stoneware Lasagna Lover and Bamboo Spoonula

by in Contests, October 28th, 2011

rachael ray lasagna lover
Just in time for the Thanksgiving season, we’re giving away Rachael Ray’s Orange Lasagna Lover and matching Bamboo Spoonula. Melt cheesy lasagna, crisp a cobbler, serve a tray of tacos or use it as your fruit bowl — it’s that versatile.

You can buy one right now, but we’d like to give you a chance to win one. All you have to do is comment on this post by telling us which one of Rachael’s Thanksgiving recipes is your favorite and why. We’re giving away one orange Lasagna Lover and Spoonula to one randomly selected and very lucky commenter.

Features:
— Dishwasher-, microwave-, freezer- and oven-safe to 500 degrees F for convenience and versatility. The glazed interior is nonporous so foods won’t interact.
— Extra-wide handle holes allow you to get a good grip from any angle.

Find out how to enter here »

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