by Amanda Marsteller in Holidays, Restaurants, November 11th, 2013
by Amanda Marsteller in Holidays, November 10th, 2013
The Thanksgiving feast just isn’t complete without an irresistible piece of pie at the end. Something about the buttery crust and rich filling brings comfort and nostalgia to the table, and we’ve rounded up plenty of restaurants and bakeries that dish out just-like-mama-made pecan, pumpkin and apple pies. There are also outside-the-crust options (could you turn down a Fat Elvis Pie?), so check out our full coast-to-coast pie guide and grab a slice — or two! Here are a few highlights to warm up your sweet-seeking taste buds.
Four and Twenty Blackbirds — Brooklyn
Nothing’s more American than apple pie, but this bakery manages to improve on the classic with a mouthwatering salted caramel version. Inspired by caramel apples, this salty-sweet slice is a “taste bud waker-upper” and was praised by Bobby Flay as “what apple pie would look like if your grandma had game.”
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by Maria Russo in Holidays, Recipes, November 6th, 2013
With so much effort spent on the Thanksgiving turkey and sides, there’s rarely any time left to whip up a savory spread of starters for guests to snack on. To take the stress off, try these easy appetizers that take just 15 minutes to cook or assemble and leave you more time to put finishing touches on the big feast. Start with Food Network Magazine’s 50 Easy Toast Toppers, which offers a ton of creative ideas for dressing up toasted baguette rounds.
Pomegranate, Arugula Salad: Tyler’s fall-flavored salad takes mere minutes to toss together, including the sweet pomegranate molasses vinaigrette.
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by FN Dish Editor in Community, Holidays, November 3rd, 2013
Second perhaps only to the centerpiece turkey on Thanksgiving, stuffings and dressings are some of the most-craved and comforting dishes on your Turkey Day table. Whether you stuff your bird or not, these bread-based casseroles are both simple to prepare and versatile enough that you can suit them to your family’s tastes and whatever ingredients you have on hand. If you’re cooking for a few vegetarians this year, a naturally meatless stuffing will surely please them and your meat-eating guests alike. And if you happen to find yourself with a few extra carrots or celery stalks, put them to good use in a stuffing, as vegetables of all kinds work well with nearly all types of bread bakes. Check out Food Network’s top-five stuffings below to find celebration-worthy recipes that you’ll want to add to your Thanksgiving menu.
5. Homemade Three-Meat Stuffing — Packed with chopped hard-boiled eggs, bell peppers and olives, this pork-, beef- and sausage-based stuffing boasts more meat than it does white bread and will feed up to a whopping 14 people.
4. Holiday Cornbread Stuffing — Follow the Neelys’ lead and take advantage of a deliciously simple shortcut: store-bought cornbread stuffing mix. Pat and Gina combine this ready-to-go good with crispy bacon and crunchy pecans for texture, plus fresh vegetables and herbs to round out the dish.
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by FN Dish Editor in Holidays, November 2nd, 2013
Join Food Network in the month of November for a series of Thanksgiving-themed Facebook chats with Food Network Kitchens. Bring all your turkey, stuffing, side, dessert and entertaining questions, and let the experts help you take the fear factor out of hosting a memorable Thanksgiving dinner.
- Thanksgiving Appetizers: Tuesday, Nov. 5 at 1:30pm/12:30c
- Thanksgiving Desserts: Tuesday, Nov. 12 at 1:30pm/12:30c
- Thanksgiving Turkey: Tuesday, Nov. 19 at 1:30pm/12:30c
- Thanksgiving Stuffing and Sides: Tuesday, Nov. 26 at 1:30pm/12:30c
by Jennifer Perillo in Holidays, November 1st, 2013
Thanksgiving is around the corner and menu planning is in full swing, but let’s not neglect the hunt for serve-able snacks, table decor, time-saving gadgets and hostess gifts. For the second year, Food Network has put together three Thanksgiving Product Guides to help readers prepare for the holiday. Whether you’re looking for an addition to your cheese platter or an easier way to mash potatoes, this year’s guides have it covered. We have searched the Web — high and low — for new products that will make your Thanksgiving entertaining complete.
The quest for the products began, believe it or not, back in May. We contacted around 100 companies to get the scoop about their upcoming products and to order samples. The mailroom was flooded with packages and desks were stacked high with options of edible treats to taste. One afternoon, the team of editors gathered to sample over 50 possibilities. Flavors, packaging and pricing were compared and opinions and ideas were shared. Word spread quickly through the digital department about the leftover treats and everyone maintained a steady sugar high all afternoon.
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by Allison Milam in Holidays, October 31st, 2013
Let me start by admitting that I’m a horrible meal planner. It’s not for lack of trying. Lists have been made in the past, only to be lost or forgotten on the counter. After doing that one too many times, I took it as a sign that perhaps I was better suited to winging it. Truth be told, I like the spontaneity of “planning” meals while I’m shopping too. It offers more inspiration and frees me from the rigidity of a set menu.
Thanksgiving, though, is a different story. There are certain favorites I know I want to make every year, so when November rolls around I feel more inclined to be prepared. Two essentials I’ve needed every year are homemade stock for making gravy and pie crusts for dessert. Luckily, they’re both components you can get a jump on prepping well in advance before the holiday.
by Maria Russo in Food Network Chef, Holidays, October 30th, 2013
Whether you’re hosting a full-fledged Halloween bash or whipping up a low-key celebration tonight, throw a party that’s just as much about the good food as the costumes. Let’s face it: in between nibbles of bite-size candy bars and fistfuls of candy corn, your guests — and kids — could use some real food, too. Go beyond the annual sugar binge and make homemade appetizers and treats with fall’s finest seasonal produce. These dishes will impress even the most discerning ghosts, vampires and witches.
Made with crunchy phyllo shells and roasted Kabocha squash, Food Network Star winner Damaris Phillips’ Squash Tartlets with Kale Pesto are perfect mouthfuls between bobbing for apples and pumpkin carving. Then, save one pumpkin from a chiseled, toothy grin: Food Network Magazine’s Pumpkin Queso Fundido roasts a hollowed pumpkin with bubbly, spicy cheese inside. Savored with tortilla chips, it’s one part appetizer and another part decoration.
As a seasonal rendition of the Mexican mainstay, Butternut Squash Tamales are wrapped up mummy-style in traditional cornhusks. Stuff these with a squash-based dough and a filling of raisins, olives and chipotle chiles, and peel them open in between trick-or-treaters.
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by Sarah De Heer in Drinks, Holidays, October 29th, 2013
Given her penchant for quirkiness and her fun-loving demeanor, it’s no surprise that Food Network’s newest star, Damaris Phillips, is quick to embrace the lighthearted spirit of tomorrow’s spooky-sweet holiday. The host of Southern at Heart admits to dressing up for not only Halloween, but several other occasions each year, and she isn’t content with ordinary costumes for witches, pumpkins or ghosts. Her Halloween getups require a bit of imagination, as well as inspired clothing and coordination among friends. FN Dish caught up with Damaris to chat about these costumes, plus all things tricks and treats; read on below to learn her plans for this year’s fright-night bash, her all-time favorite Halloween costumes and her must-have candy.
How will you be celebrating Halloween this year?
Damaris Phillips: Me and all my girlfriends are dressing up as Britney Spears from different music videos. And she had some good outfits, like, phenomenal outfits. I really want to do the Pan Am girl from “Toxic.” Or I wanted to do “Oops!… I Did It Again” — the red pleather — but we have a guy friend that wants to do that, so …. The shoes are unfortunate, so I was OK giving it up.
So you don’t shy away from the costumes.
DP: Any reason to dress up, I am in. So I don’t only dress up at Halloween. I dress up for my birthday; we have a costume party every year for my birthday. I dress up probably seven times a year at least.
Tonic water. Who knew it could make things glow in the dark? And while everyone is busy with Halloween parties and planning dishes, tonic water is an ingredient you probably already have on hand.
Click play on the video above to find out how Jenny from Food Network Kitchens makes her drinks and gelatin glow (and which colors work better than others). Finally, learn how to take your party punch one step further with a glow-in-the-dark floating hand.