by Marisa McClellan in Holidays, Recipes, December 20th, 2013
by Joseph Erdos in Shows, December 20th, 2013
When my sister and I were young, we had a standing Christmas- cookie-decoration date with a family friend. Eleanor’s kids were grown, but she loved mixing up several batches of dough (some colored red and green with food-safe dye), pulling out the cookie cutters, and helping us make and bake fancy tray after tray of cookies.
I looked forward to that afternoon in Eleanor’s kitchen every year. Even after I got too old for the annual cookie party, I thought about it fondly (and dreamed about her delicious, buttery cookies).
When December rolled around this year, I found myself craving the experience of making and decorating holiday sugar cookies. I used to have a copy of Eleanor’s recipe, but no matter how much I looked, I couldn’t put my hands on it. And so I went looking for options and found The Pioneer Woman’s Favorite Christmas Cookies.
It uses vegetable shortening in place of butter and adds a little bit of orange zest to the dough, but otherwise seems very close to the recipe I once knew. And truly, it’s a delightful dough to work with. It comes together quickly, rolls out beautifully and holds its shape nicely while baking. If you’re still in the midst of your holiday baking, stir together a batch of this dough and cut out some cookies for your Weekender!
Before you start baking, read these tips
by Dana Angelo White, December 20th, 2013
Rachael vs. Guy: Celebrity Cook-Off fans, here’s your chance to see the first episode before it hits TV. You can get an early look at the Season 3 premiere on iTunes before it airs on Food Network. Plus you’ll be able to get a sneak peek of the entire season and bonus scenes that haven’t been seen before. Just visit itunes.com/FoodNetwork starting today to get the exclusive early preview. And stay tuned for the rest of the season on Food Network, starting with the premiere on Monday, Jan. 6 at 9pm/8c.
More Rachael vs. Guy: Celebrity Cook-Off
Read More About the New Season
Get to Know Rachael’s Team
Get to Know Guy’s Team
Keep coming back to FN Dish for more about the new season of Rachael vs. Guy: Celebrity Cook-Off.
by Joseph Erdos in Shows, December 20th, 2013
Wheat flours are an obvious no-no for gluten-free baking, but gluten is also commonly found in other baking staples like some brands of oats, as well as candies and leavening agents, so it’s important to read labels carefully. It’s also ...
by Hedy Goldsmith in Holidays, December 19th, 2013
Start your Food Network Saturday off with a joint birthday party for Trisha and her sister on Trisha’s Southern Kitchen. The ladies head to the bowling lanes for some fun. Then in the evening, watch an all-new episode of On the Rocks, where host John Green helps revive a failing establishment. On Sunday morning, Rachael Ray has a week’s worth of meals to show you — and it’s all about layered recipes. Later, Nancy Fuller gets together with her grandkids for a weekend full of fun and treats. And in the evening, catch a brand-new episode of Cutthroat Kitchen for more sabotages, including a chef having to wear a certain kitchen utensil.
Read more about the shows
by Allison Milam in Holidays, December 19th, 2013
Brown Sugar Cinnamon Pop-Tarts, my first taste of baked perfection.
I still remember those Saturday mornings and the faint scent of cinnamon drifting into my bedroom, waking me out of a deep sleep – the delicious smell of pastry being caramelized and the exotic scent of spice.
My mom, a die-hard coffee cake eater, would, on occasion, crave the breakfast treat of my generation. Sneaking into the kitchen before the sun came up, my mom would drop a Pop-Tart into the toaster and – voila! – fresh-”baked” perfection.
by Toby Amidor, December 19th, 2013
Tying bows on those last few holiday gifts (or – who are we kidding? – the first few) can be stressful enough as we near closer and closer to Christmas. Luckily, there’s one thing you can be sure about by the time you finish reading: your roster of holiday sides. As we start the final countdown to December 25, use this recipe roundup to brainstorm comforting, seasonal side dishes for your family’s festive holiday dinner.
We won’t argue with you – traditional mashed potatoes are a holiday mainstay. But for something a bit different, Anne Burrell’s Chestnut-Potato Puree for Food Network Magazine comes along with a nutty finish. They may not be roasted on an open fire, but cooking the chestnuts with the potatoes allows for the nuts’ innate sweetness to shine through. Or, switch out potatoes for Sunny’s Holiday Parsnip Puree, which hits the table with a sharper aftertaste and a pinch of nutmeg.
Get more holiday side dish recipes from friends and family
by Food Network Kitchen in Food Network Magazine, December 19th, 2013
Attending a potluck dinner for the holidays? Whether you’re driving or flying, these easy, healthy dishes are worth bringing along.
The most important decision is to choose a dish that totes well. Dishes that easily spill or get soggy c...
by Maria Russo in Shows, December 18th, 2013
Evaporated milk is a great substitute for heavy cream when you want to trim down a recipe: It’s 16 grams of fat and 120 calories lighter per 1/4 cup. Evaporated milk is thick and creamy and it doesn’t curdle when heated the way low-fat milk can. Try it in soup, mac and cheese, or creamed veggies, like in the Chile-Rubbed Steak with Creamed Corn recipe from Food Network Magazine.
(Photograph by Marko Metzinger/Studio D.)
by Dana Angelo White, December 18th, 2013
Facing nearly $300,000 of debt, Sally Fatzz and Brenda Brewer turned to Robert Irvine for a restaurant rescue at their eclectic one-year-old restaurant, Goombazz Big City Eatzz, specializing in regional cuisines from around the country. While Sally had enjoyed prior ventures in the restaurant industry, Brenda was new to the restaurant scene, but both recognized their need for a Restaurant: Impossible
transformation if their business was to have any chance at future success. It didn’t take Robert long to realize that this Rock Island, Ill., restaurant was failing largely on account of Sally’s out-of-control temper, which ultimately led to unhappy customers and a dissatisfied staff. With a budget of just $10,000 and only two days to work, Robert and his team overhauled the interior of Goombazz, updated the eatery’s menu, and began mending Sally and Brenda’s relationship. Read on below to hear from both owners and find out how their restaurant is doing today.
Since the transformation, “business is up,” Sally says. “We went from $800 to about $1,200 on weekdays, and [on] Friday and Saturday, $3,000.” He adds that “everyone loves the new decor.” Brenda explains: “The floor is amazing, the bridge mural is beautiful, we love the back bar, but [we] had to add our own lighting, and the kitchen pass-through window being closed up is my favorite change! I also love the fresh flowers on the tables.”
In this week’s news: A sugar vs. fat face-off; the secret to avoiding holiday bulge (yes, exercise works); and more restaurants try (but don’t always succeed) to meet the demand for gluten-free.
The King of Cravings: Sugar or Fat?