5 Hangover Breakfasts You’ll Thank Us For Tomorrow

by in Holidays, Recipes, December 31st, 2015

Hangover Breakfast SandwichesIf there’s any day that might start with the symptoms of a hangover, it’s tomorrow: the night after New Year’s Eve. In preparation for tomorrow’s wake-up call, plan on a breakfast start that will ease you into 2016, no matter how you’re feeling. There might not be any scientific evidence that food actually cures a hangover, but these recipes for filling hangover breakfast sandwiches and made-for-morning comfort-food casseroles (plus probably some coconut water and ibuprofen) will put you on the road to recovery after a night of indulgence.

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3 of a Kind: Steeped Cocktails

by in Restaurants, December 30th, 2015

Shaken, stirred … or steeped? French press coffee is served after dinner at many restaurants across the country, but a select few spots are steeping cocktails to serve in these press pots, too. Turns out, manual coffeemakers work perfectly for booze infusions like fresh fruit, herbs and spices. These three restaurants and bars prove that coffee tools don’t have to be one-beverage wonders.

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6 Celebratory Desserts for New Year’s Eve

by in Holidays, December 30th, 2015

Ring in the new year with Food Network’s classiest desserts, from molten chocolate cake to delicate lemon bars finished with a sweet dusting of confectioners’ sugar. Best of all? Each recipe is individually portioned for easier serving and cleanup.

Molten Chocolate Cake with Crushed Candy Canes (pictured at top)
Molten chocolate cakes couldn’t be easier to make, but thanks to their soft, oozy center, they always steal the show. Anne Burrell’s decadent recipe features a cool peppermint topping — a perfect seasonal accent, and a great opportunity to use up the last of your Christmas candy canes.

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Chopped Junior-Inspired Lunchboxes: Tofu Cocktail

by in Shows, December 30th, 2015

tofu cocktailThis week’s mystery baskets on Chopped Junior were filled with sweet ingredients like gingerbread cookies, birthday cake and candy dots! But when it came time to develop a lunchbox dish, we decided to go for savory and focused on the tofu from the appetizer challenge.

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Upside-Down Orange-Almond Cake — Bake-Ahead Batches

by in Recipes, December 29th, 2015

Upside-Down Orange-Almond CakeThis is my very favorite gluten-free cake base. I use it all the time. I’ve made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfect tender, buttery crumb is almond flour — my secret weapon for gluten-free baking.

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Parties at Stonehenge Rocked

by in News, December 29th, 2015

Parties at Stonehenge RockedLooking for a totally rad party-theme idea? One word: Stonehenge!

About 4,500 years back, the celebrations enjoyed by visitors to the upright prehistoric-stone monument in Wiltshire, England, were “epic barbecues,” according to NPR’s The Salt blog.

New details about the revelry and feasts enjoyed by travelers to Stonehenge around the winter solstice, many of whom stayed at Durrington Walls, a village nearby, are starting to emerge, NPR reports, citing recent research published in the journal Antiquity.

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How to Celebrate New Year’s Eve at Home with Your Kids

by in Family, Holidays, Recipes, December 28th, 2015

Lamb Sausage in Puff PastryWhen you’re little, celebrating New Year’s Eve is really just a fun reason to have special food, and this menu doesn’t disappoint! Offering a buffet of simple but festive fare is the way we love to ring in the new year with our own brood of four.

The Setup:
Create a kids’ table with party hats and noisemakers at each place. It doesn’t have to be elaborate; just throw a sheet over the craft table and get them set up. Then offer a buffet, lined with all the food. Set it out all at once, or in a couple of shifts. The second way, kids have a better chance of seeing everything.

The Menu:
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Baked Eggs with Curried Spinach — Meatless Monday

by in Recipes, December 28th, 2015

Baked Eggs with Curried SpinachIf holiday guests are lingering at your house this week — and surely looking for something to eat — stick with easy, speedy all-in-one meals to save you prep time in the kitchen, especially when it comes to breakfast. For morning meals and a hearty meat-free option any time of day, eggs are a go-to pick to deliver filling, protein-rich dishes. And, perhaps most importantly during the busy holiday season, they cook up in a flash.

For a next-level spin on the usual egg-and-toast plate, Food Network Kitchen chefs introduce the warm, slightly smoky flavor of curry in their quick-fix recipe for Baked Eggs with Curried Spinach, featured in Food Network Magazine. Just as you’d simmer eggs in marinara sauce for classic eggs in purgatory, this recipe comes together by cooking the eggs on a bed of spinach, curry sauce (the store-bought kind is A-OK) and red lentils, which deliver extra heft. A splash of heavy cream adds a luxurious richness to the dish, while warm naan bread offers welcome possibilities for dunking and soaking up the savory sauce. Though eggs may be traditionally thought of as a morning meal, keep this recipe on hand for fuss-free lunches or a lighter dinner too.

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11 Party-Ready Recipes to Ring In 2016 on New Year’s Eve (and at Brunch the Next Day)

by in Holidays, Recipes, December 28th, 2015

Best New Year's Eve RecipesYou’ve decked the halls, made the season bright and let it snow (depending on where you live), and now it’s time to ring in the new year with a party-ready menu fit for the final feast of 2015. Though New Year’s Eve fare might seem downright decadent — Champagne, anyone? — your menu doesn’t have to be especially extravagant to feel fancy. All it takes is a few dressed-up dishes, and perhaps some bubbly at midnight, to kick-start 2016 on a high note.

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Potato Pancakes, 2 at a Time — Alton’s After-Show

by in Shows, December 27th, 2015

Surviving Cutthroat Kitchen is tricky enough for a chef who’s trying to manage his or her own lot of eviliciousness, but when a particularly diabolical challenge requires two chefs to work together in the hopes of surviving, the feelings of doom in the arena only increase. Such a scene unfolded during tonight’s all-new episode, and during the After-Show later on, host Alton Brown revealed what he deemed a challenge diabolical enough for the ages. “This is probably [among the] top 10 sabotages of all time,” he told Simon Majumdar, the judge of the day, while revealing a pair of wraparound bars that forced chefs Betty and Michael to work in tandem while making tandoori chicken.

“As you dose out the pain of sending people home, I figured that it would be good for you to kind of get an idea of what this felt like,” Alton explained to Simon as the guys attempted to settle into this oddball contraption. Though they didn’t have to attempt tandoori chicken on the After-Show, Alton and Simon indeed tried their (tied) hands at potato pancake prep work. After a few initial fumbles, the host and judge found their rhythm, and Simon couldn’t help but wonder about the chefs who had to endure this sabotage. “We’re grating, so that’s easy peasy, lemon squeezy,” he said. “But what were they doing?” Alton explained that the competitors had a few more tasks at hand, like “trying to cut chicken and make all their seasonings and mix up everything that they needed.” As for the host, he could only somewhat describe how such an experience felt as he endured it. “It’s kind of like you’re being a puppet and not being a puppet,” Alton said.

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