by Victoria Phillips in In Season, Recipes, November 9th, 2011
by Maria Russo in Recipes, View All Posts, November 7th, 2011
Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine. The root itself is high in vitamin C, but don’t forget the leafy turnip greens. Similar in flavor to mustard greens, choose smaller leaves for a less bitter taste.
For the root: Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.
For the greens: Wash and dry 10 cups of turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.
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by FN Dish Editor in Holidays, Recipes, November 5th, 2011
An adaptable, budget-friendly meatless pick, pasta is a kid-approved meal that grownups can appreciate as well. Ellie Krieger’s light yet satisfying pasta dish is made with protein-packed cannellini beans and sweet, roasted tomatoes and is topped with creamy Parmesan cheese. Add extra roasted vegetables — onions, eggplant or in-season squash are great options — to beef up this vegetarian plate.
Finish the meal with Tyler’s cool and refreshing Pomegranate and Arugula Salad, featuring peppery arugula, juicy pomegranate seeds and toasted walnuts for added crunch.
Get the recipe: Ellie’s Penne With Roasted Tomatoes, Garlic, and White Beans
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Marisa McClellan in Recipes, November 4th, 2011
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.
by J.M. Hirsch in Recipes, November 4th, 2011
I made my first solo pot of soup in November, on a Sunday afternoon, when I was a senior in college. I had found a giant orange Dutch oven at a local thrift store for the bargain price of $10 and it called for nothing more than a colossal batch of soup. I made beef barley, calling my mom for instructions at least four times during the cooking process. My roommates and I ate it for days, curled up under blankets in our rickety rental house.
I have made hundreds of pots of soup since that first batch but it has yet to become tiresome (here’s hoping it never does!). During late summer, I make a vegetable soup from eggplant, zucchini, onions and tomatoes, simmered with a Parmesan cheese rind and then lightly pureed. In fall, I am all about squash, leeks and root vegetables. Winter calls for hearty bean soups made from scratch. By springtime, I am grateful for asparagus and the light, creamy soup that it makes.
Before you fire up your soup pot, read these tips »
by Maria Russo in Holidays, Recipes, November 4th, 2011
There’s nothing wrong with showing a bit of skin. Especially if it’s steamy.
Because while they may appear a rather mundane ingredient, wonton skins are an inexpensive and easy way to jazz up your cooking. And with the demands of holiday cooking barreling down upon us, anything that produces snazzy and simple company-worthy treats is worth taking notice of.
So let’s start with the basics. Wonton skins (also called wonton wrappers) are thin sheets of dough made from flour, egg and water. That’s basically the same formula as Asian egg noodles, and not all that far off from Italian pasta. Except wonton skins are cut into round and square sheets.
Get the recipe for Steamed Spicy Pork Dumplings »
by Maria Russo in Holidays, Recipes, November 3rd, 2011
When it comes to Thanksgiving desserts, pies take the cake. But making the perfect pie crust can be daunting, right? Should you use butter, lard or oil — or all three? At what temperature should you keep these ingredients? How should you handle the dough? No need to stress, because we have an easy guide on How to Make Pie Crust and also traditional pie recipes that turn out sweet and flavorful desserts every time.
Fat Talk: Dough built with butter will yield the most flavorful crust, but it’s important to work with very cold butter so as to avoid a gummy finished product. Using shortening is the ultimate way to ensure a flaky consistency, but it is not as naturally tasty as butter, so most recipes that feature lard or shortening will often call for butter as well.
Don’t overwork the dough »
by Victoria Phillips in In Season, Recipes, November 2nd, 2011
With so many Thanksgiving recipes to choose from, it can be deliciously difficult to pick out the ultimate, tried-and-true ones for this most important of food holidays. We’ve compiled a menu of our five best-ever Thanksgiving recipes, featuring traditional supper staples such as roast turkey and sweet potatoes, so set the table and serve up this classic holiday feast.
5. Traditional Southern Deviled Eggs — Light yet satisfying, these two-bite appetizers won’t fill up your guests before the turkey is carved.
4. Pumpkin Cheesecake — With an easy graham-cracker crust and pumpkin-cream cheese filling laced with ground nutmeg, clove and cinnamon, Paula’s down-home cheesecake is a favorite finish to any Thanksgiving dinner.
Get the top three recipes »
by FN Dish Editor in Recipes, November 1st, 2011
Boost your immune system with vitamin C before cold and flu season sets in by eating more cauliflower. A member of the cabbage family, cauliflower can be boiled, baked or sautéed, but for a well-browned exterior and a flavorful, moist interior, roasting is the way to go.
Start simple with Emeril’s Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon Juice. We bet even the biggest cauliflower-haters will think twice after sampling this quick yet flavorful dish.
Claire’s Roasted Cauliflower With Dates and Pine Nuts (pictured above) is a wonderful fall side for those willing to experiment with flavor. Roasting the cauliflower makes it slightly sweet and turns into an unexpected complement to the dates.
Try Guy’s Roasted and Pureed Cauliflower as a mashed-potato substitute. With only six ingredients, this side is an easy addition to any weeknight meal.
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by Cameron Curtis in In Season, Recipes, October 31st, 2011
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 »
There are so many beautiful (and strange-looking) squash at the market right now. Sure, they’re great for a table centerpiece for Thanksgiving, but why not cook with them as well? Turn acorn, butternut, fairytale (yes, fairytale) and more into a delicious fall soup. Add in some pumpkin and you’re cooking the best of what fall produce has to offer.
Get the recipe »