by Michelle Baricevic in Holidays, How-to, November 19th, 2015
by Joseph Erdos in Shows, November 19th, 2015
Three hours. On average, that’s the amount of time it takes to adequately cook a Thanksgiving turkey. Thanks to an innovative technique from Chef Tyler Florence, however, 90 minutes is all you’ll need this year. During an appearance at last month’s Grand Tasting at the New York City Wine & Food Festival, Tyler gave audiences a demo on spatchcocking a turkey. The process involves removing the poultry’s spine and flattening its breastbone, which not only cuts cook time in half, but also allows for greater heat distribution, making your bird juicier and crispier than ever before.
by Allison Milam in Holidays, Recipes, November 19th, 2015
A whole new cast of culinary misfits is entering Season 8 of Worst Cooks in America, which premieres Sunday, Jan. 3 at 9|8c. Five-time winner Anne, mentoring the Red Team, will once again go up against the Blue Team’s Tyler as each leads home cooks through intense challenges to train them to become better cooks in the kitchen. The single contestant who gains the most skills and makes the most-impressive transformation will be awarded a $25,000 grand prize, in addition to gaining bragging rights for his or her coach.
by Maria Russo in Food Network Chef, Holidays, November 19th, 2015
Here at Food Network, Thanksgiving means turkey — a whole lot of turkey. In the weeks leading up to our favorite Thursday of the year, we’re knee-deep in recipes, videos and new techniques about the feast’s headliner. All the while, we know it wouldn’t be Thanksgiving without the sides (and lots of them). Without stuffing, mashed potatoes and the whole nine yards, your family’s holiday dinner simply wouldn’t be complete. That’s why we’re running down the list of the top-five favorite sides — from Ina Garten, Bobby Flay and more star chefs — that belong on your table.
When Ina serves Brussels sprouts as a part of her Thanksgiving menu, she transforms them into a sophisticated and indulgent treat. Her Balsamic-Roasted Brussels Sprouts are joined by salty, crispy pancetta and roasted under high heat until they reach crispy caramelization; she finishes the side with a drizzle of syrupy balsamic vinegar.
by Maria Russo in Shows, November 19th, 2015
There are two schools of thought when it comes to Thanksgiving leftovers: classic and creative. You can either keep the day-after eats exceedingly simple, with fixings smashed between slices of bread for rustic sandwiches, or you can dress up the goods that remain and turn them into all-new meals worthy of their holiday. FN Dish checked in with some of your favorite Food Network chefs to see how they put leftovers to work, and as it turns out, they, too, lean toward either easy-does-it sandwiches or inspired, next-level creations. Read on below to see what they have to say, and then leave a comment telling us how your family enjoys leftovers.
The first day, you eat a sandwich, you eat a salad, you’re just kind of eating, you’re grazing again, because you’re having the meal again. But, then the day after, if you still have a lot of leftovers, you’ve got to get creative, because people start to get that look in their eye, like they want to order a pizza. I like to make what’s called a hachis parmentier, which is like a shepherd’s pie. And you just chop up whatever turkey meat — and this way you can use the not-so-pretty pieces and the little scraps — and put that in the bottom of some gravy or some stock and then cover it with the leftover mash or the leftover potato gratin, or the leftover sweet potatoes, and you bake it with a layer of Parmigiano Reggiano cheese on top, until it gets all bubbly. And it’s sort of, like, a really beautiful garbage to throw all your leftovers in, bake it and have, like, this delicious, bubbling hot thing.
by Maria Russo in Shows, November 18th, 2015
If Chef Rocco DiSpirito’s struggle with this challenge was any indication, Alton Brown‘s black-and-white prep station, which demands identically mirrored, side-by-side cooking with both hands, is one doozy of a sabotage. The chef ultimately lost the Heat 3 battle of the Superstar Sabotage tournament to Chef Fabio Viviani on account of mismatched sweetness levels in his cake halves. But after Fabio claimed the crown, Alton and Jet Tila, the judge of the day, tried their hands at the same black-and-white workstation to see who could turn out the batter for Alton’s evilicious Doom Cake recipe — which, the host admitted, “doesn’t actually make cake, by the way” — in the least amount of time.
It didn’t take Jet long to realize the demands of the challenge, especially as he encountered the second ingredient in Alton’s cake: a mere 7 ounces, not a full 8-ounce cup, of milk. “You are so evil. I got to tell you,” the judge told Alton. While both guys looked to creative shortcuts while working one-handed, when Alton took his turn at the sabotage, he managed to finish the recipe nearly a minute faster than Jet did, though the host admitted to the judge, “I think your batters are more consistent.”
by Andrea Strong in Restaurants, November 18th, 2015
Alton Brown isn’t shy about doling out diabolical sabotages to anyone and everyone who enters the hallowed Cutthroat Kitchen arena, including grandmas, firefighters, the judges he keeps on hand and the A-list chefs on Superstar Sabotage. In this brand-new series, 16 all-star professionals, all renowned in their field, have agreed to subject themselves to Alton’s eviliciousness. While most will ultimately fall in their quest for Cutthroat glory, a few will shine — one in each of the four preliminary rounds and one of them again in the tournament finale. Check back to FN Dish after each episode to hear from the latest round’s winner in an exclusive interview. If you haven’t watched tonight’s new episode, read no further, because we’re about to break down the ins and outs of the battle.
by Amy Reiter in News, November 18th, 2015
Wine is aged in a barrel, so why not spirits? That’s the thinking behind the newest trick of the artisan bartender trade: barrel-aged cocktails. “Barrel aging will refine the product and round out any harsh notes, making the spirit a bit more palatable for guests,” explained Maxime Belfand, head bartender at New York City’s Saxon + Parole. “The wood also imparts interesting flavors into the spirit, so you can experiment with different types of woods for this as well. Also, the barrel aging exposes the spirit to oxygen, which also adds a new flavor element, making it a bit more complex.” Here are three top spots where you can sip your next barrel-aged cocktail.
by Leah Brickley in Recipes, Shows, November 18th, 2015
We know we’re slaves to fashion when it comes to the clothes we wear, but sometimes we forget just how of-the-moment the foods we eat are.
We Americans weren’t always dining on grilled salmon, quinoa and kale salad for our evening meal (so 2015) — something the video makers at Mode.com make super-clear in this video surveying 100 years of dinner trends in less than three minutes.
by Regan Burns in Holidays, Recipes, November 18th, 2015
On this week’s episode, our young Chopped Junior contestants got into the holiday swing of things with Thanksgiving-inspired mystery baskets. So with pumpkin pie spice and rainbow carrots in mind, we threw together a fun autumnal hummus that kids can enjoy as a side or main dish for lunch.
It’s cranberry season! Very soon now, those ubiquitous tart, little red berries will undoubtedly be making their way to your Thanksgiving table. Cranberry sauce is one of the most-beloved holiday flavors, and it is part of nearly everyone’s menu. But for many people, cranberry sauce is often an afterthought that’s usually uncreative and never a showstopper — just a box to check off in the “must have” category.
But cranberries are beautiful, delicious and so much more versatile than you think. Why not give your regular recipe an upgrade this year? Here are some great ideas for fresh cranberries. Read more