The Thanksgiving turkey: It’s the centerpiece of your holiday table and perhaps the most-craved component of the feast. But for many, turkeys are also the trickiest part of the menu to make, thanks in part to the fact that it’s likely been a year since you’ve cooked a bird of this size. This holiday season, however, tackle your turkey fears once and for all with the help of Food Network’s go-to turkey-roasting guide; all it takes is a few good-to-know tips and simple steps to turn out your juiciest, crispiest-skinned bird yet. Read on below to learn the basics of cooking a turkey, then check out How to Roast Turkey to get all of the details.
Being as how you are reading this blog, you are probably the type of person that follows regional and national food trends pretty closely. You know the best burger or pizza slice to try in cities you’ve never visited before. You drink coffee out of a mug that says ‘bacon’ on it. You believe that classic edibles belong in their very own museum. To that last point, you are finally getting your wish. New York City has a temporary French fry museum.
The exhibit shows off more than 100 classic NYC frites from all over the five boroughs, locked away behind glass cylinders as if they were priceless works of art (they are.) The exhibit outlines the history of fries, as well as the history behind all of the various condiments that makes dipping so much fun. The brains behind all of this historical vegetable oil are a design firm called Guild and a niche condiment maker called Sir Kensington’s.
I’ll admit it: I’m late to the slow-cooker party. But in my defense, I could never seem to find a slow-cooker recipe that doesn’t involve a packet of onion soup mix, gravy mix or can of soup — until now. Behold, five delicious, real-food dinner recipes that politely cook themselves over the course of an afternoon. Now that’s something to celebrate.
A vegetarian dish that’s as healthy as it is hearty? We’re sold on this one (pictured above) full of carrots, cremini mushrooms and Parmesan cheese.
As a mom of four small kids, I like meals that are simple, inexpensive and versatile. That’s why this one is a staple in our house. Any cut of pork will do, and slathering it with a mustard-based sauce before cooking gives it just the right amount of flavor. Add BBQ sauce, use it for tacos, sandwiches or whatever you (and the kids) like.
Hot Links We’re Loving:
- Grilled Cheese Pizza by I Am a Food Blog is a glorious mash-up slice that proves you never have to choose. Cut gooey grilled cheese sandwiches into small squares and sprinkle them over pizza crust with crisp bacon and tomato slices.
- Get yourself a donut pan, because these Baked Apple Cider Donuts with Maple Whiskey Glaze by The Baking Bird cannot be missed. Baked instead of fried, the classic apple cider donuts get dunked into glaze made with whiskey and pure maple syrup.
- Apple and pumpkin pies hog a lot of autumn spotlight, but Love and Lemons keeps things fresh with a crunchy Shredded Brussels Sprout and Apple Salad that’s tossed with bright lemon and pecorino.
- If green juices galore fueled your summer, you better bet that fall has its own dose of green goodness in store. Simmer a pot of What’s Cooking Good Looking‘s Broccoli & Arugula Soup with Garlic Chips, a silky blend of seasonal veggies with a lively hue and a peppery bite.
- The classic combo of chicken and waffles is hard to beat, but Vegetarian Ventures gives us a pretty worthy rival. Pull out the waffle iron for Savory Cheddar Cornmeal Waffles with Green Tomato Salsa, served with a dollop of cumin Greek yogurt.
Let’s face it: Thanksgiving is coming. You can’t stop it. I can’t stop it. The best we can do is to prepare ourselves for turkey’s imminence. Sounds about the right time for a dry run on roasting America’s most-grateful bird.
To make things easier, reach for a boneless turkey breast or tenderloin (which, based on the sheer size difference between the two, is like a chicken tender, only much larger). Picking up a lean cut like this means it will cook faster and slice easier for an open-faced sandwich.
This is a great alternative when planning for the upcoming holiday, too. If you’re cooking for a smaller crowd or just don’t want to deal with preparing a whole bird, roast off a couple of breasts or tenderloins and you’ll have all the flavor without any of the fuss.
Would you try turkey-flavored ice cream? Salted Caramel Thanksgiving Turkey, to be exact – made with turkey-fat caramel and speckled with fried-turkey skin brittle? Bacon has already crossed over into dessert territory, and now at one adventurous ice cream shop, poultry is getting in the game.
This month at Portland’s Salt & Straw, the Thanksgiving feast has been reimagined as a five-course menu of ice cream flavors. Co-owner Tyler Malek and R&D manager Kat Whitehead fine-tuned their seasonal flavors for months, and when FN Dish visited Portland over the summer, they gave us a sneak peek at the process of turning the classic holiday meal into a sweet, creamy flight. Read more
Trending on the tables of eateries from Portland to Paris: Avocado Toast. This open-faced sandwich, sometimes referred to as Avocado Mash or Avocado Smash, has gained momentum as it requires few ingredients, offers endless possibilities and, well, i...
It was barely one year ago that fans welcomed Damaris Phillips — the winner of Food Network Star, Season 9 — into the Food Network family when she premiered her brand-new series, Southern at Heart (airing Sundays at 12|11c). Now this Kentucky-born chef is back with a third helping of her show, and this time it’s going to be focused more on what she calls “cooking from the heart.” FN Dish recently caught up with Damaris to find out more about the culinary passions she’s bringing to Southern at Heart and learn what kinds of recipes she’s excited to show off. Read on below for an exclusive interview with Damaris as she talks Season 3 of her series and reveals the must-haves of a classic Southern feast.
Congratulations on a third season! What are you most looking forward to as the episodes roll out?
Damaris Phillips: So this season at the end of all the recipes, where I talk about having a dinner party or I talk about having Christmas with my family, or I talk about going on a date with my gentleman, instead of just talking about those, we’ve invited people to see those at the end of each of the shows. So I’m really excited because every person that I love is on the show. So when I talk about cooking from the heart, these are the people that I cook for, and it is magical to see them on television and see from the outside so you can appreciate those people that you love so much.
Concord grapes may not what you might normally think of as a smoothie ingredient. But their musky, fruity and tart flavor pairs surprisingly well with the creamy texture of blended cashews and frozen bananas. Sweet and festive thanks to the rich pur...
One of the trickiest parts of pulling off Thanksgiving dinner is ensuring that each of the (many, many) components of the meal are ready to eat — and are warm — at the same time. For many, deciding when and how to delegate the precious oven and stove spaces becomes a puzzle as they make mental notes of how long the turkey ought to rest, how quickly water can boil for the potatoes and at what temperature the rolls should bake. This year, however, with the help of Ina Garten, the ever-together hostess, you can tackle one key element of the feast ahead of time: mashed potatoes.
The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food Network Magazine, pictured above, the results are soft, smooth spuds. Instead of simply mashing potatoes and letting them rest until dinner — which would likely cause them to turn tough — she assembles the rich, cheesy dish up to three days in advance, refrigerates it, then bakes it with a Parmesan cheese topping before eating.