All Posts In Recipes

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 »

Best 5 Thanksgiving Turkey Recipes

by in Holidays, Recipes, November 10th, 2011

herb crusted turkey
The turkey: It’s the star of almost every Thanksgiving dinner table. Whether you prefer dark or white meat, legs, breasts or thighs, the Thanksgiving bird is a family-favorite tradition that can be brined, fried, seasoned, stuffed, glazed, roasted and more. Our top five turkey recipes below encompass a unique mixture of classic and creative takes on this holiday classic that are fit for any Thanksgiving feast.

5. Bobby’s Black Pepper-Pomegranate Molasses Glazed Turkey — For a crispy skin that is both sweet and savory, Tyler brushes the turkey with a tangy glaze featuring pomegranate molasses, Dijon mustard and horseradish.

4. Apricot and Tequila Glazed Turkey — Marcela uses a flavor injector to add a mixture of chicken broth, melted butter and tequila directly into the turkey breasts, thighs and legs to ensure a moist, succulent bird.

Get the top three turkey recipes »

Simply Roasted Turnips — Fall Fest

by in In Season, Recipes, November 9th, 2011

turnips
Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine. The root itself is high in vitamin C, but don’t forget the leafy turnip greens. Similar in flavor to mustard greens, choose smaller leaves for a less bitter taste.

For the root: Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.

For the greens: Wash and dry 10 cups of turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.

More recipes from our family & friends »

Penne With Roasted Tomatoes, Garlic, and White Beans — Meatless Monday

by in Recipes, View All Posts, November 7th, 2011


An adaptable, budget-friendly meatless pick, pasta is a kid-approved meal that grownups can appreciate as well. Ellie Krieger’s light yet satisfying pasta dish is made with protein-packed cannellini beans and sweet, roasted tomatoes and is topped with creamy Parmesan cheese. Add extra roasted vegetables — onions, eggplant or in-season squash are great options — to beef up this vegetarian plate.

Finish the meal with Tyler’s cool and refreshing Pomegranate and Arugula Salad, featuring peppery arugula, juicy pomegranate seeds and toasted walnuts for added crunch.

Get the recipe: Ellie’s Penne With Roasted Tomatoes, Garlic, and White Beans

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.

How to Get Crispy Skin — Thanksgiving Tip of the Day

by in Holidays, Recipes, November 5th, 2011

bobby flay thanksgiving turkey recipe
For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

Need help tackling the big bird? Continue reading Food Network’s Top 10 Turkey Tips.

Find the perfect turkey for your feast, starting with our most popular ever: Alton’s Good Eats Roast Turkey, an outstanding 5-star standby. Browse our top turkey recipes.

 

Italian Chicken and Vegetable Soup – The Weekender

by in Recipes, November 4th, 2011

italian chicken and vegetable soup
I made my first solo pot of soup in November, on a Sunday afternoon, when I was a senior in college. I had found a giant orange Dutch oven at a local thrift store for the bargain price of $10 and it called for nothing more than a colossal batch of soup. I made beef barley, calling my mom for instructions at least four times during the cooking process. My roommates and I ate it for days, curled up under blankets in our rickety rental house.

I have made hundreds of pots of soup since that first batch but it has yet to become tiresome (here’s hoping it never does!). During late summer, I make a vegetable soup from eggplant, zucchini, onions and tomatoes, simmered with a Parmesan cheese rind and then lightly pureed. In fall, I am all about squash, leeks and root vegetables. Winter calls for hearty bean soups made from scratch. By springtime, I am grateful for asparagus and the light, creamy soup that it makes.

Before you fire up your soup pot, read these tips »