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Best New Twists on Thanksgiving Traditions

by in View All Posts, November 15th, 2015

Best New Twists on Thanksgiving TraditionsThe best part of traditional Thanksgiving dishes is that they take well to seasonings from around the world — where all Americans come from! To get a taste of America in your feast, start by getting your ingredients from local farms if you can. Then, incorporate the flavors of your heritage and those you’re celebrating with.

One way to experiment with turkey is to change the way you cook it. Take a cue from the American South and try smoking or deep-frying the whole bird. For an extra-juicy turkey, try steaming the turkey in the Chinese tradition. Caribbean-style jerk cooking will ensure that every bite is full of big flavor. So will hot sauce. You can stick to roasting the bird and spice it up with store-bought hot sauce. Fiery blends come from all over the globe: Louisiana’s Tabasco, Asia’s Sriracha (made in California by a company founded there!), North Africa’s harissa, Mexico’s salsa. Mix just a bit with a lot of softened butter and spread it under the skin of the turkey. As the bird roasts and is basted, it’ll be infused with just enough fiery heat to make it extra tasty. If you’re serving a table full of chile-heads, you can even add a dash or two of hot sauce to the gravy.

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There’s Such a Things As a Wheel of Fortune Cookbook

by in View All Posts, November 4th, 2015

There's Now a Wheel of Fortune CookbookBy Lauren Haslett

After reading that headline, you may be wondering, “Why?!” (I wrote it, and I’m still wondering that.) What does Wheel of Fortune have to do with food?

It might seem like an odd idea, but this collectible cookbook is full of fun recipes with quirky, playful titles and classic, comforting flavors — like the Vanna Banana Pudding, Wheely Good Mac & Cheese and the Stacked Spin-tacular Party Cake. And the names don’t just sound cute; the banana pudding recipe is actually a family favorite straight from Vanna White herself, and it’s only one of many that she contributed to the book. Are you interested yet?

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Take a Behind-the-Scenes Look at Bradley Cooper’s New Film, Burnt

by in View All Posts, October 20th, 2015

Bradley Cooper and Sienna Miller in BurntAs an Academy Award-nominated actor, Bradley Cooper could probably have played a convincing restaurant chef with little preparation. Instead, to prepare for the role of high-striving Chef Adam Jones in the new film Burnt (out Oct. 30), Cooper trained in professional kitchens and actually did the on-set cooking, as he reveals in the behind-the-scenes special Burnt: In The Kitchen With Bradley Cooper, airing tonight on Food Network.

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Game Day with Canada Dry

by in View All Posts, October 17th, 2015

Spicy, zesty, smoky, sweet — you name the flavor and there’s a dry rub that will suit your tastes and that will have your guests oohing and aahing after every meaty bite. Check out a few of our favorites (each makes roughly 1 cup of rub):

Sweet Heat: 2/3 cup packed brown sugar, 2 tablespoons garlic powder, 2 tablespoons paprika, 2 teaspoons ground cinnamon, 2 teaspoons cayenne pepper and 1 teaspoon table salt.

Asian-Style:  1/2 cup white sugar, 2 tablespoons Chinese five-spice powder, 1 tablespoon table salt, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons white pepper and 1 teaspoon dry mustard.

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Prepare for the Great Pumpkin Shortage of 2015

by in View All Posts, October 9th, 2015

Prepare for the Great Pumpkin Shortage of 2015If you plan on making pumpkin pie this Thanksgiving, don’t wait till the last minute to pick up those cans of pumpkin at the store. If you do, you may find yourself facing an empty supermarket shelf.

Hard as it may be to believe — with pumpkins gracing every front stoop in the neighborhood ahead of Halloween — a pumpkin shortage is bearing down on us. And while pumpkins may seem plentiful now, they may not remain so later in the holiday season.

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5 Fresh and Easy School Lunches

by in View All Posts, September 20th, 2015

school lunchSandwiches rule as the ultimate lunchtime staple, but they can get a little boring day after day. To mix up the family’s brown bag routine, take inspiration from other American families. Different cultures lunch in a variety of ways and some of their best-loved midday meals will please all palates.

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From the Competition to Your Kitchen: Olive Oil-Poached Shrimp

by , June 10th, 2015
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Olive Oil Poached ShrimpAnd they’re off! This week we met the 12 contestants from the 11th season of Food Network Star, and the competition is sure to be fierce. Along with presenting their food, the contestants also had to present 30-second promo videos to hook the judge...

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“Mama Raised Us All to Be Champions:” Of Likeables, Shrimp and Long-Lost Italian Cousins — Jeff’s Star Report

by , June 8th, 2015
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Food Network StarAhhh, early June is upon us. The flowers are in full bloom, the pollen count is off the charts, my tank-top tan is ripe and another cast of hopeful foodies — with often questionable culinary points of view — are presented before us in the grand p...

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Made-Over Game-Day Recipes to Lighten Up Your Party

by in Recipes, View All Posts, January 24th, 2015

Our Food Network Kitchen gave heavy game-day fare (think Buffalo chicken dip and potato skins) a healthy makeover with lighter takes on classic recipes. So now you can snack through halftime without feeling like you’ve eaten your weight in guacamole.

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Don’t Hog the Oven: Slow-Cooker Thanksgiving Sides

by in Holidays, View All Posts, November 26th, 2014

Slow-Cooker Sausage Stuffing

With the marshmallow-topped sweet potatoes, golden rolls and pies galore sitting in your oven  not to mention that perfectly cooked turkey of yours  any way to free up space in this overworked kitchen appliance is welcome on Thanksgiving Day. Luckily your slow cooker is ready and able to help pick up the slack, with these easy recipes for Thanksgiving classics that are low on prep time and high on hands-off cooking. With new techniques for everything from stuffing to potatoes, you’ll be amazed how easy Slow-Cooker Thanksgiving Sides come together.

You don’t need to use the oven or stovetop to get a hearty stuffing on your holiday table. Instead, add cut-up, stale French bread, veggies and sweet Italian sausage to the slow cooker, and let the machine take it from there. Cooked in the juices given off from the sausage and veggies, Slow-Cooker Sausage Stuffing (pictured above) needs only a touch of chicken broth to reach soft, savory perfection.

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