Your New Holiday Party Best Friend: The Slow Cooker

by in Entertaining, Holidays, December 19th, 2014

Yep, you read that right. When you’ve got multiple dishes in the works for a party, the trusty slow cooker has your back. It frees up oven and stove space, and its low-and-slow cooking method will bring out the best in meatballs, spiced nuts, sticky pudding and even hot chocolate. For a retro touch, you could even serve these genius party dishes from Food Network Kitchen straight out of your appliance. Read more

What to Watch: Let Food Network Magazine Take You On a Cross-Country Culinary Tour

by in Shows, December 19th, 2014

Brooklyn FarmacyCancel your plans, because Food Network Magazine has got a delicious weekend itinerary already set up for you, and Bobby Flay is along for the fun, too. Tune in to Top 10 Restaurants with Food Network Magazine to do a culinary food tour of the country without ever having to leave that comfy, cozy couch of yours.

When you’re not lounging in preparation for your rigorous virtual food tour, you can catch an all-new episode of Rewrapped. The contestants are put to the test as they try to recreate a Pepperidge Farm Oatmeal Raisin Cookie in a pinch and incorporate the cookie into a grilled meal. And don’t forget to catch Cutthroat Kitchen, because this upcoming episode features ultimate ponchos, breakfast quesadillas , meatloaf, recliners, cupcakes and a cupcake-box obstacle course of sorts.

Read more

Hickory Daiquiri Dock — Off the Shelf

by in Books, December 18th, 2014

Hickory Daiquiri DockTim Federle, the mixologist mastermind behind Tequila Mockingbird, is back and quippier than ever in his new book for new parents, Hickory Daiquiri Dock. Squeeze happy hour in right after bedtime with these nursery rhyme-inspired cocktails, garnished with a twist of humor. All your kids’ favorites are present and accounted for, from Rocks-N-Rye, Baby and Wee Willie Whiskey to Mary Had a Little Dram and London Binge, I’m Falling Down. Give the Bloody Mary, Quite Contrary a try for yourself (recipe for you to try at home after the link).

Unlike parenthood, the rules for enjoying a refreshing cocktail are simple. “Rule No. 1: Don’t serve anything alcoholic in a sippy cup! Rule No. 2: Drink what you like and don’t stress out too much about rules. Rule No. 3: make fresh ice. You don’t want your cocktail to taste like a frozen hot dog.” The drinks are simple, designed to be mixed quickly and deliciously. Federle candidly declares, “If a drink requires more than, say, three alcoholic components (I’m looking at you, Long Island iced tea), but it doesn’t taste alcoholic at all (I’m glaring at you, Long Island iced tea), grab a beer and hide in the attic.”

Read more

Apple Butter Braised Pork Chops — The Weekender

by in Holidays, Recipes, December 18th, 2014

Apple Butter Braised Pork ChopsI’m not sure if it’s just in my social circles, but I find that the number of potluck parties I’m invited to skyrockets this time of year. So many invitations are issued with the request that we bring a dish to share. And while I don’t mind traveling to various gatherings with my casserole dish or slow cooker in tow, I do sometimes find myself stumped for ideas as to what to bring.

Salads are often good, but they rarely keep their crunch as long as I’d like. Desserts are always welcome, but I prefer to bring something savory, on the chance that everyone else made something for the sweet table. And that leaves me forever on the search for a portable main dish.

Read more

Shaquille O’Neal Sure Has a Way with an Easy-Bake Oven

by in News, December 18th, 2014

Basketball CourtCould hosting a cooking show be in O’Neal’s future? If his appearance in a recent, totally charming YouTube video (click the play button on the video below) is any indication, he is clearly ready.

In the video, the former NBA superstar (or “the world’s most-sexiest man,” as he IDs himself here) shows off his Easy-Bake Oven skills, proving he knows his way around measuring, mixing, counting and baking — or actually none of the above.

Read more

5 Seasonal Sides for Your Holiday Table — Fall Fest

by in Holidays, Recipes, December 18th, 2014

Christmas Stuffing with BaconThough your holiday preparations may not have gone beyond trips to the store and hours spent scrolling for gifts online, another most-important element of the holiday season is coming up fast: Christmas dinner. While you may think of your recipes for Christmas ham and rib roast as yearly centerpieces, remember that seasonal side dishes are an integral part of your holiday spread. Start rounding out your celebratory meal by adding ingredients for in-season, produce-heavy side recipes to your shopping list. Here are some of our favorites:

Just like Thanksgiving, Christmas dinner puts the spotlight on stuffing. To differentiate from what was eaten in November, Giada De Laurentiis makes her Christmas Stuffing with Bacon with two varieties of rice (short-grain brown rice and wild rice) in place of bread, and stocks it with hearty veggies like pearl onions, Brussels sprouts and chopped bacon.

Read more

Hash Browns vs. Home Fries: Which Is Better?

by in Food Network Magazine, December 18th, 2014

Hash browns and home fries are breakfast-menu staples, at home and at the diner. Both are pan-fried and great for sopping up runny egg yolk, but which is better? Ultimately it comes down to whether you prefer your breakfast potatoes shredded or cubed.

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish which kind of breakfast potatoes you prefer: hash browns or country potatoes.

5 Rules for Crispy, Golden and Miraculous Latkes

by in Holidays, December 17th, 2014

Potato Latkes

When the familiar smell of potatoes frying in oil begins wafting through the house, you know that Hanukkah is in full swing. Though your family’s latke recipe is likely a matter of time-honored tradition, your potato-frying technique is something that should be perfected fry after fry, year after year. Here are five rules for making your crispiest potato pancakes yet, to be followed whether you celebrate Hanukkah each year or simply can’t resist this holiday tradition.

Read more

Christmas Week Prep: The Pioneer Woman’s Fastest, Easiest Meals

by in Holidays, Recipes, December 17th, 2014

Ree DrummondWith just days left until Christmas, you’re likely in the midst of mad dashes to the shopping mall, last-minute gift-wrapping, cookie decorating and holiday party planning. But, of course, you still need dinner tonight, and surely this is no time to prepare intricate plates and involved recipes. This week calls for the ultimate in speed and simplicity, and for that, The Pioneer Woman‘s easiest, quickest meals fit the bill. Ready to eat in less than 30 minutes, Ree Drummond‘s family-friendly picks are dinners you can count on; most are made with refrigerator staples, and they’re comforting enough to fight the winter chill. Read on below to get Ree’s go-to supper ideas, including hearty taco salad and DIY pizza.

5. Chicken Taco Salad — Ree builds layer upon layer of flavor in her satisfying salad by starting with a bed of greens, then adding juicy seasoned chicken and classic taco-style fixings, like grilled corn, fresh tomatoes, creamy cheese and cool avocado. For an extra-special finish, top the salad with next-level dressing: bottled ranch spiked with salsa.

4. French Bread Pizzas — Instead of making pizza dough the crust, Ree starts with sliced rolls or baguettes and builds five varieties of pies to please everyone: tomatoes with basil, bacon and pineapple, and more.

Read more

How to Make Homemade Food Coloring

by in How-to, December 17th, 2014

How to Make Homemade Food ColoringIf you’re steering clear of store-bought food colorings but want to make colorful cookies or holiday gifts, I’m with you. As a mom of four small kids, I’ve been looking high and low for recipes that produce vibrant colors without chemicals, and these are the best I’ve found. Below are techniques for making three primary colors that you can use as is or mix to create orange, purple or green.

The Colors:
To make red, use raspberries, pure pomegranate juice or roasted beets.

To make yellow, use raw carrots or mangoes.

To make blue, use radicchio or red cabbage.

Read more