by Maria Russo in Holidays, Recipes, December 1st, 2012
by Maria Russo in Recipes, November 26th, 2012
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 for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs.
Light and chewy, Trisha’s top-rated treats combine two ingredients that are simply better together — white chocolate and bright cranberries— and feature chopped macadamia nuts for a crunchy, textured bite. The best part about these beauties is that they’re practically fail-proof. There’s no rolling of the dough or precise decorating here, just an easy mix-drop-bake process that will wow professional holiday bakers and first-timers alike.
Get Trisha’s White Chocolate Cranberry Cookies 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.
Find recipes for our Top Holiday Cookies
by Joseph Erdos in Holidays, Recipes, November 25th, 2012
After a long weekend of enjoying Turkey Day leftovers, you’ve by now had your fill of all things mashed, stuffed and sweet. For a taste of something different, look to Marcela Valladolid’s Corn and Poblano Lasagna (pictured above) from Food Network Magazine, a big-batch recipe that is sure to please even those lingering family members still visiting after the holiday.
Marcela puts a Mexican spin on an Italian classic by using garlic-laced poblano chile peppers as the base of her dish. She purées golden corn with a splash of cream and fresh thyme, and this mixture will serve as the sauce layered between the charred peppers, sautéed zucchini and Mexican Oaxaca cheese. If you can’t find Oaxaca cheese, substitute creamy mozzarella instead — it will work just as well. The beauty of this dish is that it’s made with no-boil noodles, so the sheets of lasagna don’t need to be cooked before going into the oven. After baking for only one hour, this comforting lasagna becomes golden brown and deliciously rich. Be sure to let it rest for about 15 minutes before enjoying so the gooey melted cheese doesn’t ooze uncontrollably when you cut into it.
by Joseph Erdos in Holidays, Recipes, November 24th, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance. This recipe from Jeff Mauro stays true to the ingredients but assembles them in an unexpected way.
Stuffing becomes the foundation for this towering dish. It’s formed into patties and seared in bacon fat. Each patty gets topped with leftover turkey meat, gravy, cranberry sauce, crispy bacon and fried sage leaves.
Get the Open Faced Turkey Stuffing Patty With Gravy and Cranberry Sauce recipe
by Marisa McClellan in Holidays, Recipes, November 23rd, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance. This recipe from Rachael Ray gives you a main dish and dessert, both made from leftovers.
Leftover turkey meat goes into this festive shepherd’s pie, which is topped with sweet potato mash that’s been sweetened with a secret ingredient: banana. Leftover cranberry sauce is used to create layered ice cream sundaes that are topped with chopped pecans.
Get the Turkey Sweet Potato Shepherd’s Pie and Cran-applesauce Sundaes recipe
by Joseph Erdos in Holidays, Recipes, November 22nd, 2012
When it comes to consuming Thanksgiving leftovers, my parents are of two fairly divergent schools of thought. My mother likes to enjoy replicas of the original meal for a night or two after the event, after which she gracefully transitions to open-faced turkey sandwiches and, eventually, a large pot of soup.
My father’s approach is a bit messier. As soon as the Thanksgiving dishes are washed, he begins to anticipate a full week of a dish we’ve taken to calling “Mo’s Turkey Mash.” He layers diced turkey, stuffing, mashed potatoes, any remaining green beans and puréed squash in a serving bowl, adds a generous pour of gravy and microwaves the whole thing until suitably warm. Then he works it with a soupspoon until it reaches a homogenous distribution. Then it’s ready to eat.
As far as leftovers go for me, I have a limited capacity to eat the exact same thing over and over again. I like a replay of Thanksgiving for lunch on Friday, but then I’m ready to start reimagining the leftovers into something wholly different. Some years, I’ve opted for a creation I like to call “Turkey Pot Shepherd’s Pie.” It’s essentially the insides of a pot pie, topped with mashed potatoes instead of a pastry crust. Other times, I’ve done a thick turkey chili with the leftover meat.
Here are a few tips to get you started
by Maria Russo in Recipes, November 22nd, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance. This recipe makes use of a lot of different leftovers, but it’s the reinterpretation of stuffing as dumplings that will get everyone’s attention.
This soup goes the extra mile for achieving great flavor by using the leftover turkey bones for the broth. It also contains shredded turkey, corn and dumplings made from stuffing.
Get the Turkey Vegetable Soup with Stuffing Dumplings recipe
Get more Thanksgiving leftover recipes
by Joseph Erdos in Holidays, Recipes, November 21st, 2012
It’s early. It’s cold. It’s dark. And yet, instead of being snuggled in bed sleeping off last night’s Turkey Day feast, you’re outside shivering, wedged in the back of a 400-person-deep line just waiting for the doors of your favorite superstore to open. With all of the shopping you’re sure to do on Black Friday, you’re going to need a selection of munchies to last you through the day. We’re all about the Thanksgiving leftovers, but Black Friday isn’t the day to pack a triple-decker gravy-soaked turkey sandwich with a side of Grandma’s leftover pie for lunch. You need handy, easily portable eats and drinks that can hold their own as you race down aisle after aisle. We’ve rounded up Food Network’s favorite go-to bites that will surely keep you fueled and focused as you hunt down the best bargains of the season.
by Maria Russo in Holidays, Recipes, November 21st, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance, especially if they weren’t the star dish of the table to begin with (the turkey gets all the attention!).
This recipe reinvents one of the holiday’s most popular dishes, mashed potatoes, to create something entirely innovative. Giada turns leftover mashed potatoes into pancakes. Each one is served over marinara sauce and topped with a fried egg.
Get the Eggs in Purgatory recipe
by Joseph Erdos in Holidays, Recipes, November 19th, 2012
You’ve made it to the day before Thanksgiving, and by now you’re practically counting down the hours until T-Day, right? Even with all of the prep work that likely needs to be finished before tomorrow, the question of tonight’s dinner remains. While it may be tempting and admittedly easy to rely on pizza or takeout, if you’re planning on pulling off the ultimate Thanksgiving feast tomorrow, you can surely handle a no-fuss made-at-home dinner tonight, especially if that dinner is quick-cooking pasta.
One of the easiest meals to make in a hurry, pasta is endlessly versatile, and when you’re cooking for what’s possibly a houseful of extended family, simple, adaptable dinners are downright necessary. Check out a few of Food Network’s favorite pasta recipes, each ready to enjoy in just 25 minutes or less.
Rich and comforting, Food Network Magazine’s Penne With Vodka Sauce (pictured above) is a top-rated pasta that’s packed with decadent ingredients. To prepare, sauté sweet shallots with fresh garlic and just a pinch of red pepper flakes, then add a splash of vodka, tomatoes and smooth heavy cream. Since the sauce will need to cook for at least 10 minutes after the vodka is added, the alcohol in it should cook off, and what will be left is a thick mixture just waiting to be tossed with noodles and nutty Parmesan cheese.
There are two absolutes at the end of Thanksgiving Day: a food coma that has you so stuffed you might not want to see a turkey again, and a seemingly endless array of leftovers that you have no idea what to do with. Luckily, Food Network can help you out with ideas for that last part. Every day this week we’re giving you a recipe that reinvents your turkey day leftovers in an easy, tasty and creative way that will actually have you excited about eating again.
Forget the same old cold turkey sandwich; try this sweet and savory version hot out of the oven. Jeff tosses sliced leftover turkey with a BBQ sauce made with cranberry sauce and serves it up on a hoagie roll with Fontina cheese and fried shallots.
Get the Cranberry BBQ Turkey Sandwich recipe