Vegetarian Sides for Thanksgiving — Meatless Monday

by in Holidays, Recipes, November 11th, 2013

Green Bean Casserole with Crispy ShallotsWhether you’re planning to prepare an entire vegetarian menu for Thanksgiving or you’ll be cooking for just a few meatless eaters amid demanding carnivores this year, it can be tricky to keep the entire table happy. After all, the centerpiece of most Turkey Day dinners is the juicy, crispy-skinned bird, and if you remove the turkey, you’ll want to replace it with something equally hearty and comforting. The key to pleasing both meat eaters and vegetarians alike on Thanksgiving is offering an array of satisfying side dishes, as they’re a naturally must-have element of the feast that nearly every guest will crave. Most traditional sides, like mashed potatoes, casseroles and stuffings, are naturally vegetarian, and if they’re not, they can be made meatless simply by swapping in vegetable broth or stock for the chicken variety. Check out a few of Food Network’s favorite vegetarian Thanksgiving sides below to find easy-to-prepare classic recipes worthy of the fall feast.

Combining the freshness of vegetables with the stick-to-your-ribs comfort of the holiday, green bean casserole is a timeless Thanksgiving pick, and Ellie’s lightened-up version — Green Bean Casserole with Crispy Shallots from Food Network Magazine (pictured above) — proves to be light and meatless without sacrificing flavor. She mixes string beans and garlic-thyme mushrooms into a thick sauce with nutty Parmesan cheese, then bakes the casserole with sweet fried shallots until the top is golden brown.

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On the Road: Best Thanksgiving Pies

by in Holidays, Restaurants, November 11th, 2013

Best Thanksgiving Pies on the RoadThe Thanksgiving feast just isn’t complete without an irresistible piece of pie at the end. Something about the buttery crust and rich filling brings comfort and nostalgia to the table, and we’ve rounded up plenty of restaurants and bakeries that dish out just-like-mama-made pecan, pumpkin and apple pies. There are also outside-the-crust options (could you turn down a Fat Elvis Pie?), so check out our full coast-to-coast pie guide and grab a slice — or two! Here are a few highlights to warm up your sweet-seeking taste buds.

Four and Twenty Blackbirds — Brooklyn
Nothing’s more American than apple pie, but this bakery manages to improve on the classic with a mouthwatering salted caramel version. Inspired by caramel apples, this salty-sweet slice is a “taste bud waker-upper” and was praised by Bobby Flay as “what apple pie would look like if your grandma had game.”

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10 Things You Didn’t Know About Robert Irvine

by in Food Network Chef, November 10th, 2013

Robert IrvineWhen it comes to transforming America’s failing restaurants on Restaurant: Impossible and giving them a second chance at future success, fans know that Robert Irvine is all business, dedicated to teaching owners how to turn their eateries into profitable productions. And each week on Restaurant Express, you see him challenging restaurant hopefuls to survive the ultimate seven-week culinary road trip. But just recently, Robert invited fans to get to know him beyond television and divulged insider details about seemingly all aspects of his life. In an #AskIrvine Twitter chat, Robert revealed his favorite meal, deserted island must-have, packing preferences when traveling, secret to achieving bulging biceps and more. Read on below to get caught up on the highlights and learn 10 little-known facts about this longtime chef and professional restaurateur.

1. Even though he’s in tiptop shape, Robert admits, “I believe every meal should end with something sweet.”

2. When asked what single food he would bring with him on a deserted island, he answered: “Water. You can’t live without it.”

3. “I love Stella and Heineken,” Robert admits of his favorite beers.

4. For more than 10 years, Robert was a member of the British Navy.

5. Robert has been cooking since he was 11 years old.

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Sriracha Recipes — Most Popular Pin of the Week

by in Community, November 10th, 2013

Sriracha Recipes - Most Popular Pin of the WeekThis week’s Most Popular Pin of the Week features recipes that incorporate the fiery red sauce in the green-topped squeeze bottle that has become a staple in many kitchens — including Iron Chef Marc Forgione’s. If you haven’t tried it, don’t be afraid. Start small with recipes like Michael Symon’s Spicy Deviled Eggs or these Chilled Peanut Soba Noodles.

For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.

Get the Recipes: Sriracha Recipes

Healthy Barbecue Chicken (Really!)

by , November 10th, 2013

mango chicken

This barbecue sauce is an incredible blend of sweet and tangy ingredients (mango, onion, red pepper, jalapeno, cumin, cloves, cider vinegar, molasses and more), creating a mouth-watering topping that’s excellent with grilled chicken. It’...

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15-Minute Thanksgiving Appetizers

by in Holidays, November 10th, 2013

10-Minute Thanksgiving AppsWith so much effort spent on the Thanksgiving turkey and sides, there’s rarely any time left to whip up a savory spread of starters for guests to snack on. To take the stress off, try these easy appetizers that take just 15 minutes to cook or assemble and leave you more time to put finishing touches on the big feast. Start with Food Network Magazine’s 50 Easy Toast Toppers, which offers a ton of creative ideas for dressing up toasted baguette rounds.

Pomegranate, Arugula SaladTyler’s fall-flavored salad takes mere minutes to toss together, including the sweet pomegranate molasses vinaigrette.

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Pie Wars

by in Food Network Magazine, November 9th, 2013

Pie Wars from Food Network MagazineCincinnati is the site of an epic pie battle, and it heats up every November: Frisch’s Big Boy restaurants and Busken Bakery both claim to make the best pumpkin pie. The rivalry started in 2010, when Frisch’s ran a billboard ad on top of Busken Bakery saying, “Hello, Pumpkin.” Busken put a sign next to it reading, “That’s ‘Mr. Pumpkin’ to you, Big Boy.” And the companies have been duking it out ever since. Last year, Busken’s owners dressed the seven-foot Big Boy statue in a Busken apron. If you’re in Cincinnati, keep an eye out for the latest pranks — and try a slice of each so you can pick a side.

(Photograph by Kang Kim)

“The Final Frontier”: Geoffrey Zakarian’s Top 10 Tips for Cooking Risotto

by in Food Network Chef, November 9th, 2013

Geoffrey ZakarianGiven the chilly weather, shorter days and darker nights, comfort food season is at the top of everyone’s mind lately, and while many look to mac ‘n’ cheese or casseroles for hearty satisfaction, most forget that risotto is every bit as rich and decadent as those classic picks. This creamy, cheesy, Italian rice-based dish has been given a bad rap — some claim it’s too tedious to prepare at home — but Iron Chef Geoffrey Zakarian is on a mission to dispel that culinary rumor once and for all.

Catching up with fans at the 2013 New York City Wine & Food Festival last month, Geoffrey assuaged fears of cooking risotto from scratch — something he’s deemed “the final frontier” — explaining, “It’s nothing more than rice …. It’s not that much work …. It’s just a technique.” He broke down that technique during his live culinary demonstration preparing a mushroom-lobster risotto, and he noted that the payoff promises versatile recipes and can-do results. Read on below to hear from Geoffrey and learn his top tips for mastering risotto at home.

10. If you’re new to cooking risotto, stick with a basic recipe featuring chicken stock, cheese and olive oil.

9. Opt for a pan that offers enough surface area to cook the rice. Whether you use a large skillet or deep pot, just be sure there’s ample space for the rice to meet the heat.

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