by Mallory Viscardi in Books, Holidays, December 1st, 2015
by Regan Burns in Holidays, Recipes, December 1st, 2015
Any new cookbook from Yvette van Boven feels like an early holiday present to home cooks everywhere, and her newest book, Home Baked, is absolutely no exception. Home Baked is exactly what you’ve come to love and expect from van Boven: vibrant and lovely, with mouthwatering recipes that read like a daydream spilling across the pages of someone’s beloved kitchen journal. The recipes are diverse, ranging from kitchen staples (like Lemon Curd and Sourdough Starter) to fully assembled baked goods (like the Chocolate Fudge with Melted Marshmallows, recipe below for you to try at home). There are showstopping birthday cakes and cookies and baked bars and even treats for your favorite furry friends. Taking it beyond recipes, van Boven has filled Home Baked with wonderful stories, beautiful images of Ireland, and tips and tricks for making sure even your leftover bread and cake scraps don’t go to waste.
When it comes to avoiding the stress of crunch time in her holiday baking routine, van Boven’s trick is simple: “I’m quite a planner,” she told FN Dish. “I make lists. Good thing is that I work from home. I can make bread and leave it to proof while I work on something else on the computer at the same time. But I do plan ahead. I hate surprises at the last minute, and I like to sit down with my family and friends once they’re here, without stress.”
by Emily Lee in Holidays, December 1st, 2015
The time between Thanksgiving and New Year’s Day is unofficially known as holiday baking season, but those who are sensitive to or intolerant of gluten needn’t miss out on all the sweet seasonal treats that are typically laden with wheat flour and other gluten-containing ingredients.
A blend of white rice, tapioca and buckwheat flours gives these spiced classics their authentic crunch. Now everyone can indulge in the season’s favorite cookie.
Get the Recipe: Gluten-Free Gingerbread Men
by Allison Milam in Holidays, Recipes, November 30th, 2015
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.
Break away from your chocolate chip or oatmeal raisin routine this holiday season with Katie Lee’s festive whoopie pies. The Kitchen co-host plays up the classic chocolate-peppermint combination by spooning marshmallow creme studded with crushed peppermint between tender chocolate cookies. Assembly is simple, and how you eat them is up to you: Bite into the pillowy sandwiches, or twist and lick.
“My grandma only made whoopie pies on special occasions,” says Katie. “I was always so excited to see them in her kitchen! These are inspired by her recipe and dressed up for the holidays with the addition of crushed candy canes. They are easily adaptable to any season by substituting flavorings and candies. Have fun with them and get creative. They make great gifts too.”
Get Katie’s Chocolate-Peppermint Whoopie Pies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
by Maria Russo in Community, Holidays, November 30th, 2015
Right up there with frosting sugar cookies, simmering mulled cider and stuffing stockings, making homemade spiced nuts is one of those seasonal traditions that we yearn for year after year. Part of the charm of spiced nuts lies in their versatility: You can graze on them all season long, serve them in bowls at a holiday cocktail party, and package them as an easy, edible gift for teachers, co-workers and friends.
Cooked low and slow with maple syrup, orange zest and spices, these Slow-Cooker Spiced Nuts (pictured above) are a total hosting dream — especially over the holidays, when cookies, spiral hams and other creations are likely taking up the available oven space. They’re so good and easy you’ll want to use this method year-round.
by Maria Russo in Food Network Chef, Holidays, Shows, November 29th, 2015
Now that you’ve officially used up the last bits and bites of your Thanksgiving feast, it’s high time to switch your focus to a sweeter agenda: holiday baking. ‘Tis the season for dressed-up gingerbread people, creamy mint cheesecake, sugar-dusted sugar cookies and more baked favorites, each brimming with the good cheer of the holidays.
From now through the end of the year, as you roll up your sleeves and prepare to roll out cookie dough, you can join Food Network and No Kid Hungry as they team up to provide 1 million meals to children who need them most. All you have to do is take a picture of whatever you’re already baking, share it on social media using the hashtag #BakeItForward and nominate a friend to do the same. With each photo that’s shared and tagged, Food Network will donate $1 to No Kid Hungry — and $1 provides a whopping 10 meals to those in need.
by Maria Russo in Holidays, Recipes, November 25th, 2015
To usher in the holidays and kick off the season with good cheer, Bobby Flay is throwing a Christmas party for all of his Food Network friends on the upcoming special Christmas at Bobby’s, premiering Sunday, Dec. 6 at 12|11c. Fellow Iron Chefs Alex Guarnaschelli and Geoffrey Zakarian will be on hand, as will Katie Lee and Sunny Anderson, along with Scott Conant, Anne Burrell and the newest member of the Food Network family, Eddie Jackson, whom Bobby mentored on Food Network Star, Season 11. Recently FN Dish checked in with Bobby to see what the holidays look like at his house — how he celebrates with his family and what seasonal indulgences he craves most at this time of year. Read on below to hear from him as he dishes on his holiday entertaining strategy and looks back on seasons past from when he was a kid.
What does Christmas usually look like at your house? How do you celebrate?
Bobby Flay: It’s usually my family and some friends. We actually like Christmas Eve. I think we celebrate Christmas Eve more so than Christmas Day. Sometimes we go to midnight mass on Christmas Eve. And usually there’s a biggish dinner for Christmas Eve, and sometimes I’ll make, like, Feast of the Seven Fishes. Even though we’re not Italian, it’s just a really great tradition.
by Allison Milam in Holidays, How-to, Recipes, November 23rd, 2015
You’ve roasted the turkey, mashed the potatoes, baked the dressing and seen the sun set on another Thanksgiving dinner. Now the real party begins: reinventing all of those turkey-day leftovers. Soup and sandwiches are tried-and-true picks for a reason — nothing satisfies a savory craving quite like a midnight turkey sandwich, right? — but if you want to turn your spread into next-level next-day fare, look no further than Food Network’s best ideas for Thanksgiving leftovers.
Thanks Benedict on Stuffing Cakes with Sage Hollandaise
Giada De Laurentiis’ creative take on traditional eggs Benny features golden-brown stuffing patties as the base instead of the usual English muffins. She tops the cakes with crispy pancetta, a runny-yolked poached egg and a drizzle of buttery, sage-laced hollandaise sauce.
by Foodlets in Holidays, Recipes, November 23rd, 2015
Thanksgiving comes along but once a year, so you’d better make the most of this great American holiday that hinges on eating all that is good. If your goal is to make it to the pumpkin pie without losing your cool, start the day with a sensible eating plan so you don’t reach capacity before the feast even begins.
by Maria Russo in Holidays, Recipes, November 23rd, 2015
On Thanksgiving Day it’s all about getting the most done with the least amount of stress. And saving space in the oven, which is at a premium on turkey day, with these stovetop recipes can do just that. (Besides, if your house is like mine, you’ll have your hands full setting up the Thanksgiving Bingo game.)
Creamed Kale with Caramelized Shallots
It’s the best mix of old-school flavor and updated ideas about nutrition.
According to Alex Guarnaschelli, “Thanksgiving is not Thanksgiving unless everything is bathed in gravy.” And we don’t disagree. But given the rush of last-minute turkey carving, the warming of countless side dishes and the process of getting your whole family seated ahead of the feast, it can be tricky to devote the necessary time to turning out a silky gravy right before dinner is served. That’s where this go-to trick comes in. Believe it or not, you don’t need turkey drippings to make a winning gravy. The secret ingredient to be used instead? Oil.
Click the play button on the video below to see how it’s done.