by Melissa d'Arabian in Food Network Chef, Holidays, November 29th, 2014
by Sara Levine in Food Network Chef, Holidays, November 26th, 2014
For the d’Arabian family, the day after Thanksgiving is the official start of the holiday season. We put up holidays lights, shop for a Christmas tree, light up the fireplace (even though it’s 70 degrees) and decorate the house. The girls celebrate with a teapot full of homemade hot cocoa (tip: stir in a spoonful of pumpkin puree for a little extra fiber and vitamins), and we start our holiday baking. Our annual Mother-Daughter Holiday Tea is usually the first week of December, which means we typically have one or two weeks to bake up the treats. And because the holidays are our favorite time to share homemade gifts with friends, neighbors and teachers, we have plenty of baking to do!
My girls, of course, want to be part of it all, and that’s the fun of it — it’s a family activity! One of the best pieces of advice I can give parents who are looking to cook more with their kids is: Plan it for when you have plenty of time. Make it a Friday night activity after an early dinner, or spend Sunday afternoon with music on and the oven humming, keeping you cozy and warm while you bake away lazily. To get the baking done in time, then, we have to start early and freeze just about everything. So whether we are cooking for neighbors’ gifts or getting a jump-start on party food, I embrace make-ahead options that can be frozen (which in baking, is just about everything).
And that leads me to my No. 1 holiday baking secret weapon: my Simple Buttermilk Scones (pictured above) from Food Network Magazine. They are quick to make, they are scalable, and they are a versatile canvas for almost any flavor profile you can imagine — add tiny chocolate chips and fresh rosemary, or orange zest and dried basil, or dried edible lavender and chopped white chocolate.
by Maria Russo in Food Network Chef, November 22nd, 2014
The Wednesday night before Thanksgiving is full of travel, traffic – and tradition. As families descend upon their Thanksgiving destinations, it’s a busy night for pizza spots, since no one feels much like cooking dinner. (If this is your game plan, we rounded up some of the best places across the country to pick up a pie.) At the New York City Wine & Food Festival, we chatted with Food Network stars about their pre-turkey day plans. Some choose to eat light to save up reserves for the big day, while others carb-load to get ready. What does your family do – and eat – the night before the big feast? Read more
by Amy Reiter in Food Network Chef, News, November 21st, 2014
It’s no secret that breakfast is the most-important meal of the day, but nevertheless many children go to school hungry, having not had breakfast at home beforehand. That’s where No Kid Hungry comes in. This nonprofit organization is committed to helping end childhood hunger, and recently a few Food Network favorites teamed up with No Kid Hungry to bring a hearty breakfast to kids at school in New York City.
In the spirit of the holiday season, The Kitchen co-hosts Geoffrey Zakarian and Katie Lee joined Chopped judges Alex Guarnaschelli and Marc Murphy at East Harlem Scholars Academies to deliver deliciously nutritious breakfasts to the kindergarten and fourth-grade classrooms there. As Marc noted, “A kid cannot learn if a kid’s hungry. A kid can’t play if a kid is hungry,” which is why Alex said, “We have to really make breakfast cool.”
by Sara Levine in Entertaining, Food Network Chef, November 20th, 2014
There may be little as sexy as a man who truly knows his way around the kitchen. The swift, confident knife skills, the joyful embrace of the spicy and sensually pleasing, the willingness to experiment and get messy — a certain sort of male chef, especially if he happens to be handsome, can really make a person salivate.
That fact is apparently not lost on the editors of People magazine. In the just-released Sexiest Man Alive 2014 issue, they’ve named Food Network Chopped judge and restaurateur Marc Murphy as “Sexiest Chef.”
Marc was included, along with poet Terrance Hayes, “snake charmer” Evan Antin, scientist Hendrik Streeck, “model with tats” Parker Hurley, teacher Nicholas Ferroni and artist Javier Gomez, as one of the magazine’s picks for “Sexy Men at Work.”
by Allison Milam in Food Network Chef, Holidays, November 16th, 2014
Wondering what your favorite chefs have up their sleeves (and in their ovens) for next Thursday? We caught up with more than a dozen Food Network stars about their unique Thanksgiving traditions with family and friends. Bobby hosts a themed Thanksgiving for 50, Alex does double-dinner duty and Guy likens his epic outdoor feast to “a shotgun wedding”. Read on and check out the full gallery for all the tasty details.
by Melissa d'Arabian in Food Network Chef, Holidays, November 15th, 2014
At this year’s New York City Wine & Food Festival, Rachael Ray was all about Thanksgiving — but not the huge blowout meal you might be thinking of. Instead, she took this meal of all meals off its anxiety-inducing pedestal, revealing tricks for a no-sweat day of and day after. Whether it’s nixing the giant bird altogether or going big with leftovers, her tips make it easy to keep your Turkey Day celebrations budget-friendly and meltdown-free. Here are the takeaways, which can be used on the big day itself or any day of the year:
by Maria Russo in Food Network Chef, Shows, November 12th, 2014
With Thanksgiving just around the corner, I’d like to give a little shout out to the mashed potato. While the internet will likely now be debating the best way to ensure a juicy turkey (easy: Alton Brown’s brined turkey recipe), or whether stuffing should be cooked inside the bird (I say no), I want to send a little love to the one that really brings it all together; the one item on the Thanksgiving plate that gives gravy its own little well, clearly recognizing that it is far too delicious to be merely drizzled over things. Thank you, mashed potatoes.
Mashed potatoes are the perfect comfort food. Eaten alone, they are rich, creamy and earthy. And paired with roasted meats or stews, they become the supporting player, letting the meat shine. At Thanksgiving, mashed potatoes share their space on the plate with an interloping carb, stuffing. And still, the meal seems somehow to make sense. All this, and they are cheap, too! (A tip: Potatoes are usually a much better deal in the 5-pound bag than loose.)
by Maria Russo in Food Network Chef, Holidays, November 10th, 2014
What with its early elimination of one contestant and the cliffhanger ending to decide the fate of another, last week’s series premiere of Kitchen Inferno proved that this brand-new heated competition is far from chill. As chefs contemplate risk versus reward at the end of every round, host Curtis Stone is on hand to watch these decisions unfold and oversee the fiery battles that result; after all, no one knows the competition quite like he does. FN Dish recently caught up with Curtis to learn more about Kitchen Inferno from his perspective and find out what he considers to be the most-common mistake made during the contest.
Congratulations on the new series Kitchen Inferno! What aspect of the show are you most looking forward to?
Curtis Stone: You know what’s so exciting is that we sort of put the power back into the contestants’ hands, because we give them the opportunities to [decide] how far they think they can push themselves, or how far they can go. And I love those moments through the show where you sort of — they’ve just won, and they get money or more money, and then you ask them that question: You know, do you believe in yourself enough to keep going, to win more money? Knowing that you have real cash in your hand and you’re going to have to literally tear it up. So they’re always really fun moments.
by Maria Russo in Food Network Chef, Holidays, November 9th, 2014
With less than three weeks until Thanksgiving, the countdown to all things turkey, potatoes and gravy is officially on. If you’ve begun to fret about how you’re going to execute the meal with ease this year, there’s reason to take comfort: At least you’re probably not cooking for 50 people. That’s how many guests are expected to show up at Bobby Flay‘s house on Thanksgiving, though in true Iron Chef fashion, Bobby has a surefire plan to approach the day. FN Dish recently checked in with Bobby on set and at the Borgata Hotel Casino & Spa to learn more about his holiday traditions and find out what the trickiest part of meal prep is for him. Read on below to hear from Bobby in an exclusive interview, and learn the go-to ingredient he uses in five key ways on Thanksgiving (hint: you likely have it in your pantry now).
What does Thanksgiving look like at your house?
Bobby Flay: On the holiday, there are usually 50 people at my house that I cook for. It ranges from family to friends to … Basically, it’s just a tradition every year where I cook two 30-pound turkeys, and I usually theme the Thanksgiving. I actually haven’t thought about what it’s going to be this year …. But we usually pick a theme that has to do with an occurrence that has taken place in the world.
If Valentine’s Day is a day for hopeless romantics, then Thanksgiving is surely one for the chefs among us. From the crowd of company seated at the dining room table to the crowning turkey centerpiece and the 10 or so side dishes flanking the buffet, it’s no surprise that those who enjoy cooking for strangers in restaurants would love even more to cook for their families at home, and Iron Chef Alex Guarnaschelli is no exception. “It’s my favorite cooking holiday,” Alex told FN Dish of turkey day when we caught up with her recently. For her, Thanksgiving comes twice — once at her restaurant and again with her family—and she notes, “I try to make everything from scratch.”
Read on below to hear more from Alex and find out her must-have bites on Thanksgiving, plus a few of her make-head tips for the feast.
What does Thanksgiving look like at your house? What kinds of traditions do you celebrate?
Alex Guarnaschelli: I have two Thanksgivings every year. The first one I do at the restaurant with my restaurant family, and we cook a whole big spread and we sit down, no matter how busy we are, and we take the time to hang out. And then I cook for my parents. My parents like to eat out in a restaurant, which is kind of embarrassing for a professional chef to be caught, busted, in a restaurant on Thanksgiving. So, if my parents really want to go out, we go out, but then I cook a whole spread at home for my daughter and my parents. And I try to make almost everything from scratch. It’s my favorite cooking holiday of the year. It’s a time, I think, when a chef just goes nuts and just does everything, and so I want to make sure I don’t miss anything.