by Melissa d'Arabian in Food Network Chef, Holidays, November 22nd, 2015
by Maria Russo in Food Network Chef, Holidays, November 19th, 2015
I’m all for saving a buck. But more than that, I believe in spending with purpose and intent — saving where I can but splurging a bit where it counts. So as you go into your Thanksgiving holiday shopping, I’ve created a handy list to show you where to splurge and where to save on turkey-day groceries.
I’m starting with my favorite part of Thanksgiving: the stuffing. But just because it’s my favorite doesn’t mean I will spend a ton of money on it. Stuffing is mostly just dried bread — cheap! And bags of stuffing or dried bread are usually a “loss leader” in the grocery store around the holidays, meaning something the store sells really cheaply to get you in the door (and buying the rest of your full-price groceries). My cheapie hack: Buy the premade, inexpensive bread cubes, but add some homemade bread cubes you cut yourself from bakery bread. Swing by the day-old-bread rack (usually near the dairy aisle, not the bakery). For stuffing, you want your bread to be a day or two stale anywayso pick up a rich, dark bread or a tangy sourdough loaf to pump up the premade cubes; it will add homemade flavor and texture on the cheap.
by Regan Burns in Food Network Chef, Shows, November 16th, 2015
There are two schools of thought when it comes to Thanksgiving leftovers: classic and creative. You can either keep the day-after eats exceedingly simple, with fixings smashed between slices of bread for rustic sandwiches, or you can dress up the goods that remain and turn them into all-new meals worthy of their holiday. FN Dish checked in with some of your favorite Food Network chefs to see how they put leftovers to work, and as it turns out, they, too, lean toward either easy-does-it sandwiches or inspired, next-level creations. Read on below to see what they have to say, and then leave a comment telling us how your family enjoys leftovers.
The first day, you eat a sandwich, you eat a salad, you’re just kind of eating, you’re grazing again, because you’re having the meal again. But, then the day after, if you still have a lot of leftovers, you’ve got to get creative, because people start to get that look in their eye, like they want to order a pizza. I like to make what’s called a hachis parmentier, which is like a shepherd’s pie. And you just chop up whatever turkey meat — and this way you can use the not-so-pretty pieces and the little scraps — and put that in the bottom of some gravy or some stock and then cover it with the leftover mash or the leftover potato gratin, or the leftover sweet potatoes, and you bake it with a layer of Parmigiano Reggiano cheese on top, until it gets all bubbly. And it’s sort of, like, a really beautiful garbage to throw all your leftovers in, bake it and have, like, this delicious, bubbling hot thing.
by Maria Russo in Food Network Chef, Holidays, November 16th, 2015
This week on Foodie Call, Justin invites Allison and Matt Robicelli of Robicelli’s Bakery over to his house to talk savory desserts. After the couple schools Justin in how to make a superior apple pie, Justin adds his own unique twist to their classic dessert — and it’s nothing like what you’re probably imagining.
by Maria Russo in Food Network Chef, Holidays, November 14th, 2015
There are myriad things and people without which Thanksgiving would not be complete: the turkey, the potatoes, the pumpkin puree, the gravy and, of course, your family and friends. But according to Bobby Flay, there’s just one ingredient that is “the key to Thanksgiving” — that one must-have product that will help marry the elements of the meal and ensure a successful feast.
by Maria Russo in Food Network Chef, Holidays, November 12th, 2015
The centerpiece roast turkey, the spread of casseroles, the pumpkin pie (and, likely, the apple pie too) — there’s no shortage of to-dos come Thanksgiving. So when there’s an opportunity to make your prep work a tad easier, it’s indeed tempting to give in. Hear from The Kitchen‘s Sunny Anderson about how she transforms a tried-and-true store-bought staple — the infamous canned cranberries — into an all-new side dish.
According to Sunny, one of her go-to holiday hacks is “cranberry sauce out of the can.” But that doesn’t mean she doesn’t dress it up. When it comes to the jellied stuff and the whole-cranberry option, she explains: “You can mix it together. … I take the jelly. I don’t slice it; that looks crazy. You just beat it with a whisk until it becomes a little bit loose, and then you add in the [canned whole cranberries].” To add an extra boost of homemade flavor, she brightens up the sauce with citrus. “A little bit of orange juice, some orange rind or, you know, zested. It kind of feels like it’s your own,” she explains. She also adds that you can mix in chopped fresh rosemary. “It looks like you made it, but you didn’t,” says Sunny.
by Regan Burns in Food Network Chef, Shows, November 9th, 2015
After hours (days, really) of prepping each element of Thanksgiving dinner, once your family and friends have gathered around the table and everyone has been served a plate, there’s nothing else to do but finally eat the feast before you. From the mashed potatoes and sweet potato casserole to the Brussels sprouts, roasted carrots and, of course, the juicy turkey, there are countless reasons to love the meal — not to mention the dessert that comes after it — so it’s no surprise that seemingly everyone looks forward to one element of it in particular. FN Dish caught up with some of your favorite chefs, and it turns out that they too crave specific dishes — read on to see what they had to say.
“I look forward to everything, but I love the mac and cheese, because I seldom make it — even though I love mac and cheese — really, because I love it I seldom make it, because it’s a 9-by-13 moment, and what will I do with the rest of it, you know?” Sunny Anderson admits.
by Maria Russo in Food Network Chef, Holidays, November 3rd, 2015
In this week’s episode of Foodie Call, Justin meets up with Douglas Quint of Big Gay Ice Cream in New York City. Together they ponder the seasonal dilemma of how to enjoy ice cream during the cold winter months — and Justin comes up with an ingenious solution.
by Maria Russo in Books, Contests, Food Network Chef, November 2nd, 2015
The all-important turkey, the creamy potato side dish, the golden-brown roasted vegetables, the tart-sweet cranberry sauce and the buttery rolls (not to mention the desserts) … there are surely multiple pieces of the meal to contend with come Thanksgiving, so it’s understandable if you’re feeling some pre-holiday jitters. And if you’re a newbie to turkey-day cooking, there’s likely the added pressure of the unknown. That’s where these tips come in. According to many of your favorite Food Network chefs, there are indeed ways to make the celebration simpler, so much so that you won’t have to stress. The key takeaway? You don’t have to tackle the entire buffet on your own. “Do a potluck!” Giada De Laurentiis recommends. “Do not try to do it all yourself.” Iron Chef Alex Guarnaschelli adds, speaking to both Thanksgiving novices and returning hosts alike, “The best thing to do is write out your whole menu and then cross off at least two things.”
Click the image below to hear more from other chefs, including Bobby Flay, Michael Symon and Anne Burrell, to learn their go-to tips and tricks for entertaining with ease this year.
by Melissa d'Arabian in Food Network Chef, Recipes, November 1st, 2015
Given the hectic rush of your kids’ after-school activities, the demands of your late-hours job and even the simple fatigue from the day-to-day hustle and bustle, it can seem nearly impossible to turn out any homemade meals for your family, let alone ones that are good for you. But Giada De Laurentiis is out to prove just the opposite. In her brand-new cookbook, Happy Cooking: Make Every Meal Count … Without Stressing Out, she’ll show just how easy it can be not only to work healthy, wholesome meal prep into your daily routine but to enjoy the process of doing so as well.
Giada knows a thing or two about this all-important balancing act. When she’s not starring on Food Network Star or hosting Giada in Italy or Giada’s Holiday Handbook (premiering Sunday, Nov. 8 at 11a|10c), she’s likely in Las Vegas overseeing her premiere restaurant, Giada, or at home with her young daughter, so you can be sure that the tips, techniques and recipes she introduces in this all-in-one lifestyle book are not only inspired but also tried-and-true. In Happy Cooking you’ll be able to find almost 200 recipes, including wake-up-worthy breakfasts like granola and lemony pancakes, hearty fare like lasagna, and snacks for anytime, plus helpful how-tos for entertaining during the holiday season.
Every Saturday we do a family movie or game night. On the menu is some version of a DIY dinner: Make your own pizza, build your own burrito bowl, taco night, you get the idea. Lately my kids are very into the baked potato bar. And because I love to buy potatoes in the 10-pound bag (compare the per-pound price and it’s hard to pass up that bag!), I am all for this fun and inexpensive movie night meal.
Now that I’m a bit of a potato bar expert with more than a few under my belt, I want to share some surprise bonuses to putting this on your menu. I mean, of course baked potatoes are tasty, but check out this list of truly awesome extras.
Bonus 1: Making a ton of potatoes doesn’t really take any longer than making a few. So this meal is ideal for slumber parties, classroom get-togethers and casual entertaining. The only limit is the size of your oven, and a standard oven fits a lot of potatoes.