All Posts In Recipes

Stuffing vs. Dressing, Plus 4 Recipes

by in Holidays, Recipes, November 18th, 2011

Oyster DressingIn many homes, the words “stuffing” and “dressing” are used interchangeably to reference that steamy mixture of bread, veggies and herbs that takes second seat next to the turkey at your Thanksgiving table. Though for some, the loyalty to either stuffing or dressing over the other runs deep. But is there really a difference between stuffing and dressing? Which elements of the dishes dictate their classification as one and not the other? How should you cook the stuffing or dressing to ensure that it’s served piping hot and moist and has a subtle, crisp top? We have the answers, plus four foolproof recipes that will steal the side dish show at your Thanksgiving dinner.

Simply Stuffed: As its name suggests, stuffing is traditionally stuffed into the cavity of the turkey and roasted inside of it. Though this cooking method allows the bread to absorb all of those tasty turkey juices, it also poses a slight sanitation risk because of the raw bird. If you’re set on serving a traditional stuffing inside the turkey, the bread and the turkey thighs must be cooked to a minimum temperature of 165 degrees F.

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Best 5 Thanksgiving Desserts

by in Holidays, Recipes, November 17th, 2011

pumpkin cheesecake
After multiple helpings of savory stuffing, juicy turkey and veggie casseroles, a sugary plate is practically necessary. This Thanksgiving, look no further than our top five Thanksgiving desserts for classic recipes to serve as the perfect ending to your meal.

5. Pecan Pie — A welcomed combination of creamy and crunchy textures, this pie is baked on a rich butter crust and filled with a brown sugar-egg mixture dotted with toasted pecans.

4. Traditional Apple Pie — Cinnamon-laced apples are baked in a flaky shortening-based crust to create a timeless dessert that is ready in just over an hour.

Get the top three recipes »

Lemon Grass — Off the Beaten Aisle

by in How-to, Recipes, November 17th, 2011

lemon grass chicken stir fry
It may look and sound like a weed, but lemon grass actually is one of the most important ingredients in Southeast Asian cooking. And it can transform the all-American foods you love.

Lemon grass is a reed-like plant that grows as a thin, firm 2-foot stalk with a small bulb at the base. It varies in color from pale yellow to very light green.

True to name, lemon grass has a pleasantly assertive lemon taste and aroma.

Lemon Grass Chicken Stir-Fry »

The Food Community Joins The Communal Table

by in Holidays, Recipes, November 16th, 2011

rosemary potatoes
Last week, FN Dish invited food bloggers from around the country to “pull up a chair” to our virtual Communal Table. Needless to say, we received link after link of incredible Thanksgiving dishes, tips and photos.

See what our new friends are bringing to the table and tell us what you would bring to the table on Twitter by using the hashtag: #pullupachair.

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The Communal Table — Fall Fest Special Edition

by in Holidays, Recipes, November 16th, 2011

pumpkin cake
In honor of Thanksgiving, Food Network and Fall Fest contributors are gathering together to share their favorite Thanksgiving recipes at our first ever Communal Table.

Today, browse through recipes for cocktails, appetizers, soups, salad, mains, and desserts. You can start drooling now.

Find out what our friends & family are bringing »

We’re Bringing the Turkey to The Communal Table: Thanksgiving Edition

by in Holidays, Recipes, November 16th, 2011

the communal table
Thanksgiving: It’s a holiday that requires a ton of preparation and can cause some stress, but in the end, we all love it and the memories make each moment worth it. Whether you have your recipes in order for the big day next week or you’re looking for some inspiration, we thought we would share some of the best offerings out there.

In honor of Thanksgiving, we’re kicking off the first annual Communal Table on Food Network, an event that we opened up to the entire food community. The response was outstanding — it blew us away. Experts from the industry were excited to “pull up a chair” to our table and offer readers their favorite recipes for appetizers, sides, salads, breads, mains, desserts and cocktails.

Find out what our friends & family are bringing »

Fresh Fennel — Off the Beaten Aisle

by in How-to, Recipes, November 14th, 2011

fennel egg salad sandwich
If ever there was a vegetable dogged by misunderstanding, fresh fennel is it.

Because while it may taste like anise and look like a bulb, it’s neither. And don’t let the grocery workers who love to label it that way tell you otherwise.

Fennel may taste like anise, and is a relative of it, but they are separate plants. And while the base of fennel is bulbous, that’s a shape, not its plant variety.

So now that we’ve cleared up what fennel isn’t, let’s focus on what it is.

Fresh fennel resembles a cross between cabbage, celery and dill. The taste is assertively (though not unpleasantly) licorice and sweet. The base of the fennel is round with tightly overlapping pale-green leaves. Sprouting out of that are long celery stalks topped with fine frilly leaves.

Fennel Egg Salad Sandwiches »

Carrot-Mushroom-Barley Stew — Meatless Monday

by in Recipes, November 14th, 2011

Hearty shiitake mushrooms combine with rich and colorful carrot juice, instant barley (a good-for-you grain) and fresh kale to create a satisfying, veggie-packed bowl that is perfect for these chilly autumn nights. Best of all, this stew doesn’t need to stew on the stove all day; it is ready in just 40 minutes, making it a go-to weeknight pick.

End the meal on a sweet note by serving The Neelys’ quick and easy Apple Crisp, featuring a crumbly brown sugar-cinnamon topping and a warm filling of crunchy pecans and in-season Granny Smith apples.

Get the recipe: Carrot-Mushroom-Barley Stew from Food Network Magazine

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.

Recipes With Color: Marigold

by in Recipes, November 12th, 2011

cauliflower and ham crustless quiche recipe
Autumn may bring shorter days, but there’s still plenty of brilliant color to feast our eyes and appetites on. Thanksgiving meals display the season’s variety of colors from green bean casserole to jewel-toned cranberry sauce. One that creeps on to all our plates is November’s reigning color, marigold. It’s a fall favorite that both HGTV and foodies love. As a Design Happens blog contributor puts it, “Gorgeous to look at and good to eat.”

Marigold reminds me of harvest foods and my favorite time of day in fall when the sun lights up valleys in the last hour of the day and similarly in early morning. In photography terms, it’s called the “Golden Hour,” and it’s even prettier in the fall when slanted rays hit red, brown and gold trees. In celebration of golden sunrises and marigold, I’m hungry for breakfast, particularly leftover Turkey Day breakfast with family and friends.

Get the recipe for Cauliflower and Ham Crustless Quiche »

40 Cloves and a Chicken — The Weekender

by in Recipes, November 11th, 2011

40 clove chicken
I believe that it’s important to have at least one really good chicken recipe in your array of kitchen skills. It needs to be one that you know from heart and can make no matter where you’re cooking or how limited the assortment of available tools. It’s even better if it’s a dish that can be made with easily available ingredients that are unaffected by the changes in season.

Beyond those requirements, the actual chicken dish can be just about anything. The ability to truss a whole chicken and roast it until its skin browns and crackles beautifully certainly counts. A Pyrex pan of chicken legs, painted with honey-mustard dressing and baked until tender is always a good option. I’ve even known people to employ a slow cooker in their quest for the ideal chicken recipe.

Recently, in my ongoing search for the consummate chicken dish, I spotted Alton Brown’s recipe for 40 Cloves and a Chicken. I was fairly certain it would be love at first bite. He has you brown the chicken, top it with fresh thyme and an obscene number of garlic cloves (yes, 40) and bake until the meat is tender and the garlic nearly melts into the pan juices. Oh, yes.

Before you heat your skillet, read these tips »