All Posts In Recipes

Think Beyond the Can: Homemade Cranberry Sauces Fit for the Feast

by in Holidays, Recipes, November 12th, 2014

Cranberry-Orange SauceNext to the turkey, the potatoes, stuffing and vegetables often compete for the spotlight on your Thanksgiving table, but there’s one tangy side that’s not to be forgotten: cranberry sauce. This year, instead of opting for the jellied stuff from a can, make your own cranberry side dish from scratch. Most recipes call for only a few ingredients and can be made ahead of the feast, so the dish will likely be one of the easiest you make all season long. Read on below to find go-to cranberry sauces from Tyler Florence, Guy Fieri, Bobby Flay and more chefs, then check out Food Network’s entire collection of top cranberry sauces for more inspiration.

A tried-and-true classic you can count on, Tyler’s Cranberry-Orange Sauce (pictured above) boasts the subtle warmth of fragrant cinnamon, which he balances with bright, refreshing orange juice.

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Dinner Spanakopitas — Meatless Monday

by in Recipes, November 10th, 2014

Dinner SpanikopitaIf you’ve feel that you’ve exhausted your Monday meal repertoire, perhaps it’s time to branch out and try something new — maybe even by tapping into the cuisine of a different culture. So, for this week, serve up Ina Garten’s crispy and savory Dinner Spanakopitas. Don’t be intimidated by its name: It’s really just a center of spinach, scallions, onion and cheese, surrounded by flaky phyllo dough. And even if you’re not familiar with the word, you know that Ina’s cooking never fails to impress.

To get started, heat the olive oil in a pan, add the onion and cook over medium-low heat. Then, put in the scallions and cook them until they’re wilted but still green. Drain most of the water from the spinach and add the cooked onion and scallions to it. Mix in the eggs, Parmesan cheese, breadcrumbs, nutmeg, salt and pepper, feta and pine nuts.

Lay out a sheet of phyllo dough, brush it lightly with butter and sprinkle it with breadcrumbs. Add another sheet of phyllo dough on top of the first, and repeat the same actions. Do this with 4 more layers. Then, cut the phyllo dough in half lengthwise. Put the spinach filling on and roll the phyllo up diagonally. After, fold the triangle of phyllo over straight and then diagonally again. Do this until you reach the end of the sheet, and make sure the filling is completely inside of the dough. Place on a cooking sheet, brush with melted butter, sprinkle with flaked salt and bake until the phyllo is browned and crisp. Serve hot.

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Chicken Pot Pie — Down-Home Comfort

by in Recipes, November 7th, 2014

Who can resist this creamy, savory comfort food with moist, tender chicken and vegetables bathed in gravy and crowned with a buttery, crispy topping? There’s nothing heartier than a rich, flaky pot pie. Chicken pot pie is a comfort food known for its satisfying richness.

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Traditional Classics, Updated: 4 Favorite Stuffings to Savor

by in Holidays, Recipes, November 7th, 2014

Sausage and Herb StuffingStuffing or dressing, in the bird or out, cornbread or sourdough, crispy edges or not — no matter what you call the bread-based side dish on your Thanksgiving table or how you prefer to eat it, the holiday wouldn’t be complete without it. This year, honor the traditional dish while dressing up your feast with fresh, new flavors by putting a few twists on classic recipes. Read on below for go-to recipe inspiration for stuffings and dressings from Ina Garten, Rachael Ray, Tyler Florence and Giada De Laurentiis, then check out Food Network’s Thanksgiving Central for more side dish selections.

Ina sticks to tried-and-true dish in her recipe for Sausage and Herb Stuffing (pictured above), a crowd-pleasing casserole made with the trifecta of classic stuffing ingredients: apples, onions and celery. Follow Ina’s recipe and use either white or sourdough bread to form the base of the casserole, then opt for sweet or spicy sausage, depending on your family’s tastes. After mixing in the cranberries, plus a splash of chicken stock for moisture, bake the stuffing until it’s turned deliciously browned on top.

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Alton Cooks the Superstar Sabotage: Meatballs

by in Recipes, Shows, November 6th, 2014

While many consider meatballs the ultimate accompaniment to classic spaghetti and tomato sauce, these traditionally beefy rounds go beyond Italian comfort food, as Superstar Sabotage winner Eric Greenspan showed off on last night’s finale when he presented them in an Asian-style dish. Host Alton Brown, too, puts a creative spin on the everyday meatball in his easy-to-make recipe for Swedish Meatballs (pictured above).

Ideal for weekend tailgating or a casual appetizer, Alton’s top-rated meatballs are made with a mix of ground beef and pork, and they’re portioned into bite-size rounds so they’re easy to eat at a party. The key element of Alton’s recipe is his gravy; instead of simmering the meatballs in a tomato-garlic sauce, he sautes them on the stove before blanketing them in a rich, creamy broth-based topping laced with fragrant allspice.

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Deconstructed Falafel Salad — The Weekender

by in Recipes, November 6th, 2014

Deconstructed Falafel SaladLet’s talk lunch. There is no better time to think about packing a few weekday lunches than over the weekend. If you wait until Monday, the battle is already lost. But if you devote even just half an hour on Saturday or Sunday to prep some lettuce and a couple of interesting toppings, the entire week is just better.

It means that instead of snacking aimlessly throughout the day or spending way too much money on a takeout meal, you have a solid lunch to look forward to.

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8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table — Fall Fest

by in Holidays, Recipes, November 6th, 2014

Balsamic-Roasted Brussels SproutsFrom the stuffing to the mashed potatoes, there are certain sides you just can’t do without on Thanksgiving. Now, more than ever, once-unloved Brussels sprouts have eclipsed a lot of other vegetables, working to balance an otherwise heavy meal. As you begin brainstorming the must-haves for your Thanksgiving menu, be sure to work these simple yet to-die-for Brussels sprouts sides into the lineup.

1. Balsamic-Roasted Brussels Sprouts — Ina Garten’s Brussels sprouts (pictured above) are perhaps the most elegant of all, layering the flavor of salty diced pancetta with fruity, tart balsamic vinegar.

2. Roasted Brussels Sprouts  — Food Network Magazine’s back-to-basics recipe may simply involve roasting, but the smart addition of red pepper flakes, white wine vinegar and honey leave every caramelized sprout layered with flavor.

3. Brussels Sprouts Gratin — This cheesy veggie side takes only five ingredients, including a topping of Gruyère cheese that instills a creamy nuttiness in every bite. 

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Cutthroat Kitchen Host Alton Recaps the Superstar Sabotage Tournament

by in Recipes, Shows, November 6th, 2014

Alton BrownIn true tournament fashion, the final moments were some of the most anticipated in Cutthroat Kitchen‘s first-ever installment of Superstar Sabotage. Over the course of four weeks, 16 of your favorite A-list culinary masters took their places in the Cutthroat arena for no-holds-barred competition, subjecting themselves to sabotage upon sabotage all in the name of charity. But last night, the final four rivals — Chefs Aarti Sequeira, Eric Greenspan, Fabio Viviani and Marcel Vigneron — went to battle in the last heat, and as fans might have expected, host Alton Brown saved some of his shock-and-awe flashes until the very end. Read on below to hear from Alton as he looks back at a most-memorable finale.

For the first time ever, you doubled chefs’ bank accounts and gifted them a total of $50,000 to spend during the finale. Is that allowance a blessing or a curse, and do you think that allowance changed the course of play?
Alton Brown: It’s only a blessing or a curse if you’re on the receiving end of it at the end of the day. For whatever charity gets the money, then it can be a huge blessing. But really, in the kitchen environment, it’s kind of play money in a way. It almost doesn’t matter. It could be millions and it wouldn’t matter.

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Best 5 Thanksgiving Appetizers

by in Holidays, Recipes, November 5th, 2014

While you want your Thanksgiving dinner guests to have something to munch on when they arrive at your house, you don’t want them to fill up on snacks and ultimately be too full to enjoy the feast. So, when it comes to dishing out appetizers on turkey day, less is more; think small bites of crunchy nuts, a simple soup or a creamy cheese. These fuss-free starters will satisfy the crowd and leave them craving the main event, but — as a bonus for you, the host or hostess — most are quick to prepare. Read on below for Food Network’s top-five Thanksgiving appetizer recipes to find ideas fit for the feast, then check out Thanksgiving Central for more appetizer inspiration.

5. Devilish Eggs — Ready to eat in less than 25 minutes, these classic deviled eggs are lightened up with the help of tofu, which stretches the traditionally indulgent mustard-laced yolk filling.

4. Hot Spinach and Artichoke Dip — Follow Alton Brown’s lead and save time in the kitchen by starting with frozen spinach and frozen artichokes to make his quick-fix dip. He mixes tangy sour cream with cream cheese, plus a dollop of mayonnaise and a pinch of garlic powder, for over-the-top richness.

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Ina’s Make-Ahead Mashed Potatoes: The Secret to Stress-Free Thanksgiving Spuds

by in Holidays, Recipes, November 4th, 2014

Goat Cheese Mashed PotatoesOne of the trickiest parts of pulling off Thanksgiving dinner is ensuring that each of the (many, many) components of the meal are ready to eat — and are warm — at the same time. For many, deciding when and how to delegate the precious oven and stove spaces becomes a puzzle as they make mental notes of how long the turkey ought to rest, how quickly water can boil for the potatoes and at what temperature the rolls should bake. This year, however, with the help of Ina Garten, the ever-together hostess, you can tackle one key element of the feast ahead of time: mashed potatoes.

The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food Network Magazine, pictured above, the results are soft, smooth spuds. Instead of simply mashing potatoes and letting them rest until dinner — which would likely cause them to turn tough — she assembles the rich, cheesy dish up to three days in advance, refrigerates it, then bakes it with a Parmesan cheese topping before eating.

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