5 New Ways to Bake with Carrots — Fall Fest

by in Recipes, November 13th, 2014

Carrot Cake CheesecakeWe’re always down for a good carroty side or munching on a wholesome handful as-is, of course. But when it’s getting dark early and dessert intake is of the utmost importance, we need our carrot recipes to be comfortingly sweet. Typically taken with that familiar swirl of cream cheese frosting and just the right touch of spice, carrot-based baked goods add that veggie-packed punch  but this time, there’s a twist. Start grating those carrots for five new takes on carroty desserts. We have big plans for them.

1. If you believe that the cream cheese frosting is hands-down the best part of carrot cake, go all-out with a Carrot Cheesecake (pictured above). Food Network Kitchen’s comforting mash-up creation stacks a thick layer of cheesecake and a sour cream topping on top of moist, spiced carrot cake. See how to make it here.

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Pizza Picks for Your Wednesday-Before-Thanksgiving Dinner

by in Holidays, Restaurants, November 13th, 2014

by Cindy Augustine

One of the busiest pizza nights of the year is — wait for it — the Wednesday night before Thanksgiving. It makes perfect sense: With most Americans prepping turkeys, chopping veggies and baking pies, who has time to make dinner? Fortunately, a hot and tasty meal is only a phone call, and sometimes just a delivery, away. Here are some of the best independent pizza spots across the country — no reservations required. Check out the full gallery to find the best pies near your Thanksgiving destination. Read more

Hot Potato? A New Genetically Engineered Spud May Be Headed Your Way

by in News, November 12th, 2014

PotatoesA genetically engineered potato may be on its way to your dinner plate, not to mention your chip bag and french fry packet.

On Friday, the Department of Agriculture approved the commercial planting of a new variety of spud specially modified to resist bruising and contain less of a possibly cancer-causing chemical, acrylamide, that is produced when a potato is fried. Whether that’s a good or bad thing depends on whom you ask.

Doug Gurian-Sherman, a senior scientist at the advocacy group the Center for Food Safety, has expressed concern about the genetically engineered (GE) potato and the technique used to produce it, RNA interference, calling USDA approval hasty, “riddled with holes” and “extremely worrisome.”

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Think Beyond the Can: Homemade Cranberry Sauces Fit for the Feast

by in Holidays, Recipes, November 12th, 2014

Cranberry-Orange SauceNext to the turkey, the potatoes, stuffing and vegetables often compete for the spotlight on your Thanksgiving table, but there’s one tangy side that’s not to be forgotten: cranberry sauce. This year, instead of opting for the jellied stuff from a can, make your own cranberry side dish from scratch. Most recipes call for only a few ingredients and can be made ahead of the feast, so the dish will likely be one of the easiest you make all season long. Read on below to find go-to cranberry sauces from Tyler Florence, Guy Fieri, Bobby Flay and more chefs, then check out Food Network’s entire collection of top cranberry sauces for more inspiration.

A tried-and-true classic you can count on, Tyler’s Cranberry-Orange Sauce (pictured above) boasts the subtle warmth of fragrant cinnamon, which he balances with bright, refreshing orange juice.

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Straight from the Inferno: Host Curtis Stone Shares Insider Details

by in Food Network Chef, Shows, November 12th, 2014

Curtis StoneWhat with its early elimination of one contestant and the cliffhanger ending to decide the fate of another, last week’s series premiere of Kitchen Inferno proved that this brand-new heated competition is far from chill. As chefs contemplate risk versus reward at the end of every round, host Curtis Stone is on hand to watch these decisions unfold and oversee the fiery battles that result; after all, no one knows the competition quite like he does. FN Dish recently caught up with Curtis to learn more about Kitchen Inferno from his perspective and find out what he considers to be the most-common mistake made during the contest.

Congratulations on the new series Kitchen Inferno! What aspect of the show are you most looking forward to?
Curtis Stone: You know what’s so exciting is that we sort of put the power back into the contestants’ hands, because we give them the opportunities to [decide] how far they think they can push themselves, or how far they can go. And I love those moments through the show where you sort of — they’ve just won, and they get money or more money, and then you ask them that question: You know, do you believe in yourself enough to keep going, to win more money? Knowing that you have real cash in your hand and you’re going to have to literally tear it up. So they’re always really fun moments.

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Restaurant Hosts Colonial Feast for Thanksgiving and Other Historical Meals

by , November 12th, 2014

Some might say we are always grappling with history whenever we eat. After all, even cheeseburgers and pizza have long and rich narratives that stretch back through many decades and many cultures. However, it’s one thing to appreciate turn of the century New York City; it’s a whole other thing to get down and dirty with what people were snacking on in the 1600s. That’s what one NYC restauranteur is getting into, however.

West Village eatery Chapter One has recently begun hosting monthly historical dinners, in which customers can feast on authentic takes on food from olden days. This is going to come to a head on Thanksgiving, when the restaurant will present a colonial style meal like they had on the actual first Thanksgiving way back in 1621. The menu will include slabs of venison, root vegetables, dark rye, succotash and hasty pudding for dessert. The chef also gives a history lesson mid-bite just in case you like learning as you masticate.

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Best 5 Thanksgiving Entertaining Ideas

by in Entertaining, Holidays, November 12th, 2014

Wine Bottle CandleholdersWith less than three weeks until Thanksgiving, you have likely ordered your turkey by now and are beginning to craft the rest of your menu. But as you plan for the feast, it’s a good idea to consider what you’ll need to host the holiday at home beyond a bird and pumpkin pie, like table-setting inspiration, seasonal decor, and timesaving tools and tricks that will make meal prep easier. Read on below to find Food Network’s top-five entertaining guides and learn how much food to shop for depending on your guest list, plus simple tablescape ideas and nice-to-have gadgets to make cooking a cinch.

5. 20-Second Place Setting — All it takes is a few seconds and classically finished flatware to create an elegant place at the table. Make your guests feel extra special by gifting them personalized name cards at their set spots.

4. DIY Kids’ Table — Let your little ones put the finishing touches on the kids’ table with paper placemats they can color, handmade pinecone crafts and a quick-fix apple dessert.

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Sifted: Apple Pie with Cheddar Crust, Winter Squash Empanadas + More

by , November 11th, 2014

Brown Butter Apple Pie with Cheddar CrustHot Links We’re Loving:

  • Your classic empanada may come with a spicy meat stuffing, but Food For My Family‘s Winter Squash Empanadas are a different story and loaded with fall flavor. Caramelized shallots, goat cheese and fresh sage ooze from the flaky folds.
  • When we’re in need of some serious comfort food, sometimes a spoon is the only utensil that’ll make the cut. A spoonful of the aptly named Best Cheeseburger Soup by Foodie Crush involves everything you love between the bun, from tender ground beef to gooey cheddar cheese to a hit of hot sauce.
  • When is it too soon to start hoarding all the eggnog? According to Country Cleaver, not soon enough. Instead of glugging it from the carton, creamy and spiced Eggnog No-Bake Cheesecake comes together from scratch.

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