All Posts In Recipes

Beyond Pie: Thanksgiving Cupcakes, Cakes and Cookies

by in Recipes, November 17th, 2015

Pies are the quintessential Thanksgiving dessert. But that doesn’t mean you can’t showcase fall flavors like pumpkin, pecan and apple in other sweets as well. Think outside the pie crust and take your turkey-day dessert spread to the next level this year with inspired holiday cakes, cupcakes and cookies.

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Cranberry Ginger Sticky Buns — Bake-Ahead Batches

by in Recipes, November 17th, 2015

Cranberry Ginger Sticky BunsI used to be afraid of yeasted recipes. When I was kid, I was desperate to bake with yeast. I wanted to enjoy the pillow-soft texture that you can get only from warm-from-the-oven, freshly baked, homemade treats. But I could never make my breads rise. There were a few likely explanations. First of all, since yeasted baking projects were an infrequent occurrence in our house, chances were that the yeast was anywhere from 1 to 21 years old. Secondly, our drafty house could be quite chilly during those long New England winters. I could barely rise out of my own warm bed every morning. How could I expect my doughs to budge? And I probably overcompensated for the temperature with boiling-hot milk, no doubt killing my yeast before things even got rolling.

Thankfully, as an adult, I’ve learned how to keep my yeast happy. I always store it in the freezer. (That keeps it fresh longer.) And if there is any doubt, I proof it before adding it to the dough. This recipe doesn’t call for proofing the yeast, but it’s easy to do. Simply dissolve the yeast in the warm milk and let it stand for 5 minutes. If the yeast gets nice and foamy, add it to the flour mixture and proceed with the recipe as written. If it doesn’t, start over with new yeast.

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Rigatoni with Vegetable Bolognese — Meatless Monday

by in Recipes, November 16th, 2015

Rigatoni with Vegetable BologneseWhile traditional Bolognese sauces are packed with meat — often a three-way mix of ground beef, veal and pork — Giada De Laurentiis proves that veggies can indeed steal the spotlight in her top-rated recipe for Rigatoni with Vegetable Bolognese (pictured above).

Featuring a flavor-packed base of onion, carrots and bell pepper, Giada’s herb-laced sauce boasts a key ingredient to bulk it up in place of the meat: assorted mushrooms. “They’re very hearty and substantial,” Giada explains of the mushrooms. Just a splash of red wine adds another layer of complexity to the sauce, while a dollop of mascarpone cheese offers creaminess and a subtle tang. Giada recommends you save a bit of the pasta water when draining the noodles, as you may need it later to loosen up the sauce. Just before serving, toss the pasta with nutty Parmesan cheese to round out the flavor.

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Stuffing vs. Dressing: It Doesn’t Matter, So Long As One Is on Your Thanksgiving Table

by in Holidays, Recipes, November 16th, 2015

Sausage and Herb StuffingCan you really call your stuffing a “stuffing” if it wasn’t cooked inside the turkey? Do New Yorkers make “dressing,” or is that only a Southern dish? How many ingredient mix-ins is too many when it comes to reinventing the stuffing wheel? There are countless debates surrounding this all-important Thanksgiving side dish, but no matter what argument you believe, one thing is certain: A stuffing or a dressing (however you define it) ought to be on your table this turkey day. Check out Food Network’s all-star lineup of the best picks for both seasonal stuffings and dressings.

Sausage and Herb Stuffing
The beauty of Ina Garten’s timeless stuffing is that you don’t need to start prepping it days in advance to dry out the bread. She simply toasts freshly cut cubes for a few minutes to achieve the same effect.

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The Ultimate Thanksgiving Breadbasket: Cornbread, Dinner Rolls and More

by in Holidays, Recipes, November 15th, 2015

dinner rollsWhen preparing for this year’s Thanksgiving, don’t let the breadbasket become an afterthought. As the vehicle for soaking up precious gravy-drenched, cranberry-stained bits of food from your plate, bread is a key player for the big feast. Yeast or no yeast, baking from scratch is easier than you think. But we’ve got a trick for jazzing up frozen dinner rolls, too, just in case.

We’ve rounded up some of our favorite recipes to pass around the table for the big night. Make your own cheesy crescents, Parker House rolls, fluffy biscuits and more. Whatever you decide on, don’t forget to factor in the next day’s leftover turkey sandwich. The best leftovers of the year deserve to be sandwiched between something equally delicious.

Food Network Magazine’s Basic Dinner-Roll Dough

This versatile dough can be transformed into four amazing recipes: sea salt dinner rolls, herbed fan-tans, cranberry knots and three-cheese crescents. Bake them now, then stash them away in the freezer until Nov. 26 (or up to one month). Before serving them with your turkey, thaw them at room temperature for 30 minutes, then reheat in a 375 degree F oven for 10 minutes.

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Get Sauced: Spike Your Cranberry Sauce This Thanksgiving

by in Entertaining, Holidays, Recipes, November 14th, 2015

With everything else crowding the Thanksgiving table, the cranberry sauce usually doesn’t steal the show. We’re changing that up this year with this tipsy recipe that spikes the traditional jellied sauce with vodka. Watch Food Network Kitchen’s video below to see how it’s done, then follow their lead to make your cranberry sauce the most-popular side — or cocktail shooter — of Thanksgiving 2015. It may well become a new tradition. Just be sure to keep it away from the kids’ table, because it looks just like its nonalcoholic cousin!

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Move Over, Roast Chicken: 9 Bold Pork Roasts to Make Right Now

by in Recipes, November 13th, 2015

Pancetta-Wrapped Pork RoastThough roast chicken is a go-to comfort meal, pork roast offers a great alternative. Whether it’s roasted with chopped tart apples and hearty carrots, or marinated in zesty lime juice and grilled, pork roast offers a creative opportunity to combine different flavors. Here are our top nine pork roast recipes to try your hand at this season, from chefs like Giada De Laurentiis, Rachael Ray, Tyler Florence and Ina Garten.

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All the Ways to Cook a Potato This Thanksgiving

by in Holidays, Recipes, November 13th, 2015

Stuffed Sweet Potatoes with Pecan and Marshmallow StreuselButtery, rich and oh-so-creamy, mashed potatoes are surely a beautiful thing. But when it comes to putting spuds to work, the everyday mash isn’t the only option. This Thanksgiving, no matter what kind of spuds you have on hand, try stuffing your potatoes, or smashing them, souffleing them, roasting them or even turning them into a bisque. Check out Food Network’s best-ever potato picks below for holiday-worthy inspiration.

Stuffed: Think of Tyler Florence’s easy-to-make sweet potatoes as the cousins of the sweet potato casserole you know and love. He bakes the spuds, then fills them up with a sweetened, cinnamon-scented filling of crunchy pecans and gooey marshmallows.

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7 Thanksgiving Shortcuts to Be Thankful For

by in Holidays, Recipes, November 13th, 2015

Apple PieWhen you’re hosting a big crowd for the holidays or even cooking for a crew of kids — a pair of daunting tasks if there ever was one — this list is for you. And if you’re doing both like I am this Thanksgiving, this one’s for you. And because many of the dishes can easily be made days in advance (or more), you can knock out most of the cooking well before Thanksgiving Day arrives.

Make and Freeze: Apple Pie 
Prepare an unbaked apple pie, like this one from Food Network Kitchen, then pop it into the freezer until you’re ready to bake. The trick: Wrap the whole thing in three layers of plastic wrap, then place in a gallon-size freezer bag or add another layer of aluminum foil. Tips:

  • Take the pie out of the freezer and put directly into the oven, just add 20 to 30 minutes of baking time.
  • Use a metal or ceramic pie plate; glass may not be sturdy enough to go from the freezer to the oven.
  • Pumpkin (or any other kind of custard) pie won’t work as well, but in that case, you could make the crust and freeze it ahead of time.

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5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert — Fall Fest

by in Recipes, November 12th, 2015

Carrot CheesecakeCrunchy carrots may be a go-to for snacking, but this in-season root vegetable brings a whole lot more to the table when it’s brought into your baked goods. As you load up your Thanksgiving menu with carrot side dishes, don’t forget that carrots can also be grated and integrated into moist, luscious and comforting cakes. Each of these amazing carrot cakes comes with the mandatory slathering of creamy cheese frosting, as well as its own unique spin.

Make Food Network Kitchen’s decadent, three-layer Carrot Cheesecake the crowning element of your Thanksgiving dessert spread. It’s a sweet mash-up of spiced carrot cake, rich cheesecake and a smooth sour cream topping, and you can learn how to make it from start to finish here.

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