by From Our Sponsor in View All Posts, November 15th, 2015
by Guest Blogger in View All Posts, November 4th, 2015
The 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.
by From Our Sponsor in View All Posts, October 20th, 2015
By 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?
by From Our Sponsor in View All Posts, October 17th, 2015
As 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.
by Amy Reiter in View All Posts, October 9th, 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.
by From Our Sponsor in View All Posts, September 20th, 2015
If 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.
by Food Network Kitchen, June 10th, 2015
Sandwiches 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.
by Jeff Mauro, June 8th, 2015
And 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...
by Cameron Curtis in Recipes, View All Posts, January 24th, 2015
Ahhh, 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...
by Allison Milam in Holidays, View All Posts, November 26th, 2014
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.
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.