There’s no denying it, Thanksgiving can be a hectic holiday. If you’re longing for a new homemade recipe to add to your menu, then we’ve got the perfect solution. This year, leave those canned rolls on the store shelves. Yeast Rolls are the ideal authentic side dish that you can prepare intermittently as you’re doing the important prep work for the more-intricate dishes like the turkey. The appeal of this dish goes beyond its minimal degree of attentiveness; while you’re letting the Yeast Rolls do their thing, the nostalgic and delightful aroma of yeast will waft through your kitchen, making everyone feel at home at your Thanksgiving feast.
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While the turkey often takes center stage on Thanksgiving, for the sweet tooths at the table, it’s likely all about the most-anticipated final course: dessert — in particular, the rich, creamy pumpkin pie. With a buttery crust and spiced pumpkin filling, this tried-and-true indulgence in a holiday staple, and with the help of a go-to recipe, it’s one you can surely make easily at home. Learn the basics of Food Network Kitchen’s Pumpkin Pie recipe below, then check out the complete gallery for the rest of the how-to.
The Southeastern Conference is home to some of the best college football in the country, and with it, some of the most-fervent fans and most-passionate tailgating. Football in the South is a bit like religion. People get really worked up; I mean really worked up. And, to that end, tailgating in the South is extreme as well. At the University of Alabama, fans are allowed to start tailgate setup at 6 p.m. the Thursday before the Saturday game — and dismantled as late as noon the day after! At my alma mater, the University of Georgia, there is Bulldog Park; a luxury RV tailgating facility offers the owners access to a wide range of amenities plus game-day shuttles to the stadium! Foodwise, there’s everything from LSU, where folks have big pots of meaty gumbo bubbling on a propane cooker, to The Grove at Ole Miss, where folks are super-fancy and serve dishes of hors d’oeuvres that you might be more accustomed to seeing at a ladies’ luncheon. (The real reason the food is so ladylike is that there’s a limited amount of electricity, and open flames and propane are prohibited — something that might not be a bad idea, considering the amount of alcohol consumed while tailgating!)
Personally, I prefer less work when I get to the stadium, and I suggest slow-cooked dishes prepared ahead of time. The best dishes are those you can cook at home and then add the finishing touches to at the stadium. I think the perfect tailgate food just might be chili. It works well in the fall, because it’s hearty and warms you up in the cool weather. Read more
In this week’s latest installment of Cutthroat Kitchen: Superstar Sabotage, a seemingly approachable dessert, banana bread, was nearly insurmountable for Pastry Chef Elizabeth Falkner once she felt the full weight of her duo of sabotages: firm green bananas and the mandate to mix and cook the loaf in banana leaves. But for fans watching at home, classic banana bread is indeed doable, and it’s one such recipe that surely all home cooks can — and should — master.
From school bake sales and simple family desserts to DIY holiday presents, Food Network’s go-to Banana Bread recipe (pictured above) will prove useful time and again. The key to making this tried-and-true recipe is not overworking the batter; once you’ve incorporated the dry ingredients into the cinnamon-laced mashed bananas, the batter is complete and ready to bake. For an extra-special presentation, serve the sliced loaf with sweet honey or creamy vanilla ice cream once the bread has cooled.
What’s the trick to being the go-to trick-or-treating destination on the block? Homemade treats, that’s what. Instead of stocking up on heavy bags of individually wrapped candy this Halloween, answer the doorbell ring with sweet and spooky do-it-yourself treats that will be the talk of the neighborhood. Wrap these homemade candies in plastic sandwich bags or wrap, or get creative — and be sure to save some for your own house.
- You don’t necessarily need to part with your store-bought favorites to create something that is thoughtful and, for the most part, homemade. You can use all of your chocolatey, nutty, crunchy candy loves to make a treat that is all your own, like Spooky Chocolate Bark (pictured above), by melting down quality chocolate, sprinkling it with crushed candy, cookies and pretzels galore, and then letting it harden up in the freezer. Break it into individual pieces for an all-in-one taste of Halloween.
As we approach Halloween, mediocre candy is everywhere. It lines the shelves at local drug stores and is available for free if you’re even just a little bit nice to your local bank teller.
As someone who tries to keep her sugar intake on the low-to-moderate side of things, I can easily go over my personal daily quota with just a couple of mindlessly consumed fun size candy bars.
I find that one of the best ways to pass on the smorgasbord of seasonal offerings is to have a small stash of homemade candy at home. I know that the treats I make will taste better and be more to my liking than anything I might pick up while out running errands.
Right at the moment, my personal candy jar contains small fragments of Hazelnut Brittle. It’s a recipe from Giada De Laurentiis that requires just sugar, water and well-toasted hazelnuts.
Forget the dry, chewy meat you may have been served as a child — today’s roast beef is tender, juicy and packed with flavor. Whether you dress them up with herbs and sauces or you let the natural taste of the beef speak for itself, roasts will wow your family and guests alike, and most are simple to prepare. Plus, while fancy steak dinners may be pricey, roast beef allows you to enjoy a more budget-friendly cut of meat without sacrificing flavor or texture. Read on below to find Food Network’s top-five roast beef recipes from Giada De Laurentiis, Rachael Ray, Trisha Yearwood and more of your favorite chefs.
5. Roast Beef with Spicy Parsley Tomato Sauce — Easy to prepare yet impressive enough to serve to guests, Giada’s fuss-free roast is topped with a drizzle of tangy roasted tomato-studded parsley sauce.
4. Italian Roast Beef — Follow Rachael’s lead and dot the beef with garlic cloves before letting it simmer in a rosemary-white wine sauce. She serves the roast alongside tender vegetables and buttery pasta to make it a complete meal.
While your friends and family are likely to appreciate any sweet treat you send their way, chances are you’ll receive hearty oohs and aahs when you present Trisha Yearwood’s impressive Pumpkin Roll (pictured above).
Once you’ve baked the cinnamon-scented cake, the trick to executing this recipe lies in rolling it. To make the process easier, Trisha recommends flipping the cake out of its pan while it’s still warm and using a sugar-dusted towel to roll it up. She lets the cake cool in the refrigerator, which will help the dessert settle into its log shape, before unrolling it to fill it with fluffy cream-cheese frosting. Just reroll the cake before slicing and serving for an extra-special presentation.
The best thing about Meatless Mondays is the versatility and inventiveness that each recipe brings. With the Vegetarian Tortilla Casserole (pictured above), your typical, run-of-the-mill casserole is turned on its head as this recipe features two unlikely ingredients: salsa verde and squash. This gives the meal some unexpected, spicy fall flair. Those two mainstays are accompanied by mozzarella and Parmesan cheeses, corn tortillas, scallions and tomato to make for a perfectly tangy meal. And it’s gluten-free to boot.
This meal is relatively simple to make. First, you’ll season the cut-up squash with salt and bake till it’s soft. Then, you’ll combine the mozzarella and Parmesan cheeses and salt in a bowl.
Once that’s completed, place and overlap 4 tortillas in a baking dish and place the squash and scallions on top. Then, drizzle the salsa verde over the vegetables and top with the cheese mixture. Again, place and overlap 4 tortillas on top. Then, put the sliced tomatoes and spinach over it, and cover with the salsa verde and cheese mixture. Place 4 tortillas on top and pour the last of the salsa verde and cheese mixture over it. Bake until golden brown. Add the leftover scallions to garnish.
These all-new angel and devil cupcakes from Food Network Kitchen may not hover over your shoulder, but there’s no need to choose between good and evil on Halloween. On the side of innocence, Angel’s Food Cupcakes come with a white, pillowy cloud of meringue frosting and are topped with a righteously sweet candy halo. Do the right thing and choose these little bites of heaven for their angelic lightness. Devil’s Food Cupcakes, on the other hand, are wickedly rich and sinister. Devilishly dark with a bittersweet chocolatey glaze, these little cakes rear their head with red candy horns and a chewy licorice tail. Choose them before they choose you.
Even if your own getup is nothing more than a sheet over your head on Halloween, these cupcakes arrive in full costume. Make both batches at your Halloween bash and serve them side by side.
Make every cupcake that crosses your path during the month of October a creepy one, with these Halloween cupcake recipes from Food Network chefs.