by Maria Russo in Holidays, Recipes, November 14th, 2016
by Foodlets in Holidays, Recipes, November 14th, 2016
Much like the turkey that will likely be the savory star of the show on Thanksgiving, apple desserts, which will all but steal the spotlight come dessert, can be complemented by myriad flavors and ingredients; it all comes down to knowing how to pair them and letting the tastes and textures speak for themselves. This Thanksgiving, think beyond the classic apple pie (though, let’s be honest, we’ll have that on our table too — Bobby Flay’s recipe is a go-to favorite). Try dressing up your sweet apple treats with other fall flavors. Check out our top ideas below for seven ways to pair apples with seasonal selects like fragrant spices, pears, cranberries and more.
Anne Burrell balances the tartness of the green apples in her easy-to-make cake with two kinds of sugar and the warmth of fragrant cinnamon and nutmeg. These powerhouse spices are favorite fall flavors, and they’re natural complements to not just the apples but also the fluffy cream cheese icing.
Get the Recipe: Apple Spice Cake with Cream Cheese Icing
by Guest Blogger in Restaurants, November 13th, 2016
Got friends or family in for Thanksgiving? With a big day of cooking ahead, these are the easiest breakfasts to serve guests, with just the right mix of special and simple.
Overnight Oats: No-Cook Blueberry-Almond Oatmeal
Just mix up everyday ingredients like milk, rolled oats and blueberries, and let the mixture chill overnight. When you wake up, the oats will be tender and the flavors married. It doesn’t get easier than that!
by Maria Russo in View All Posts, November 13th, 2016
By Brad Japhe
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
In addition to movie stars, sunshine and traffic, Los Angeles also offers burgers aplenty. While they never claimed to have invented it, the residents of Southern California have been cultivating a cultish obsession with their burgers for the better part of a century now. As a result, many an Angeleno chef will go aglow when asked to name his or her personal favorite. In this city of millions, it’s fitting that there be nearly as many opinions on the subject as there are chefs. Read on to find out where the pros go to score their perfect patty.
by Sara Levine in In Season, Recipes, November 13th, 2016
You know that cauliflower makes a veggiecentric stand-in for the usually doughy pizza crust, but believe it or not, its ability to cut the carbs in your favorite recipes goes beyond that. Enter cauliflower rice, this week’s Most Popular Pin of the Week. All it takes is a few blitzes in a food processor to turn cauliflower florets into granule-like bits that have much the same look and texture as the rice you know and love. In this lightened-up recipe from Food Network Kitchen, the cauliflower rice is cooked with softened onions and tossed with fresh parsley to soften the texture of the vegetable and offer subtle flavor. “With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself,” the chefs in Food Network Kitchen explain, “and it can also be a base for stir-fries, beans and rice or anything else you would eat with rice.”
For more meal makeovers, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Healthy Cauliflower Rice
by Erin Cassin in Restaurants, November 12th, 2016
The perennial fandom over a certain coffee chain’s pumpkin spice latte proves that pumpkin, as an ingredient, should not be reserved for pie. Instead of relegating the sweet squash to dessert only, incorporate pumpkin into breakfast for a sweet, warming start to the day. And if you’re still craving that PSL and want to save a few bucks, we’ve got a recipe to make one at home. Read more
by Maria Russo in Shows, November 12th, 2016
Living in the Dairy State does have its advantages. Not only do Wisconsin farms and factories churn out more cheese than any other state in the nation — over 3 billion pounds of it in 2015 alone — but they also produce a regional delicacy that the denizens are known to devour at an astonishing speed: cheese curds.
This springy, salty snack is actually a product of the cheese-making process itself. Often described as cheese in its youngest form, curds are a solid tangle of milk proteins that are pressed together and then aged to create cheddar, Colby and other formidable blocks of fromage. These peanut-sized morsels are mild in flavor and have a distinctive squeak to them that denotes their freshness.
Curds have existed for thousands of years, but they became a beloved addition to Wisconsin’s culinary canon when Europeans immigrated here in the mid-1800s and brought their cheese-making ways with them. At some point in the decades since, clever cooks began coating the curds in batter (typically laced with beer) and plunging them into sizzling oil to create wondrously golden nuggets that sing with salty, cheesy flavors. The curds are traditionally paired with dipping sauces, and creamy ranch is the classic favorite.
So craveworthy are these fried cheese curds that they have burst beyond Wisconsin’s boundaries, with restaurants across the country offering riffs that stick close to the classic recipe. Check out Food Network’s gallery to find out where to score them.
by Lauren Piro in Holidays, Recipes, November 12th, 2016
For the first time ever, not one but two Food Network pals dropped by The Kitchen this morning for an epic Friendsgiving celebration. Nancy Fuller, Valerie Bertinelli and all five co-hosts took turns showcasing their best-bet recipes for all of the Thanksgiving feast, from the all-important turkey to a simple drink and a dressed-up dessert. Nancy was all about one dish — a “one-dish,” to be exact. With the help of Jeff Mauro, she prepped her super-cheesy Root Vegetable One-Dish, a big-batch casserole filled with a whopping five seasonal picks — celery root, parsnips, sweet and Yukon gold potatoes, and rutabaga — baked at once in a single pan.
by Colleen Park in Recipes, November 11th, 2016
When it comes to Thanksgiving pies, a lack of options isn’t a problem — at all (we’ve got over 50 of ‘em right here for you). But of course you want to bake a classic that’s a crowd-pleaser. Any of these recipes will do the trick.
Pumpkin Pie (above)
It’s just not Thanksgiving without it, right? Try Bobby Flay’s recipe, which has lots of spice, a crumbly graham cracker crust and a bourbon-maple whipped cream.
by Elizabeth Brownfield in News, November 11th, 2016
Whether you have family gatherings or Friendsgiving planned for later this month, mashed and smashed potato dishes will likely make it onto your table — possibly even for days following the big feast. Since mashed potatoes get more than their fair share of attention during this season, we’re shining a light on some non-mashed potato dishes that deserve a place on your dinner table.
If there were ever such a thing as a potato league, we think these spuds would be named MVP. Hasselback potatoes are easy to make, look great and, above all, taste amazing. It takes only a few extra knife cuts to transform a basic baked potato into this cover-worthy dish. By making thin slices into the potato, but not cutting all the way through, you get crispy edges on top of a fluffy interior. Keep the dish simple with Ree Drummond’s recipe for Hasselback Potatoes (pictured above) using russet potatoes and a topping of butter, olive oil and chives.
Sure, having a go-to neighborhood grocery store for all your essentials is key to maintaining a well-stocked pantry. But don’t overlook these sources for imported items and gourmet goods at a fraction of the cost you’d pay at regular grocers.
Along with its sister stores Marshalls and HomeGoods, T.J. Maxx is a treasure trove of specialty foods at better prices than you’d find them elsewhere. On any given day, you may find an array as varied as gorgeous Italian pastas in shapes you’ve never seen, pink Himalayan salt, good-quality canned tuna from Spain, Italian truffle paste, samplers from high-end tea purveyors and Bloody Mary mix. (In fact, this list is a fraction of the items I’ve actually snagged there — most for substantially less than they would cost in grocery stores.) The stock is usually more organized than the chaotic assortment of clothes, shoes and home products the store is known for, but you still get the same thrill of the hunt. The selection is usually anything but reliable, but on a recent trip to North Carolina, when I couldn’t find the whole flax seeds and chia seeds my niece and I needed for a baking project at regular grocery stores, I found them at HomeGoods.
Where to shop: brick-and-mortar stores
Best known for its mix of globally inspired furniture and home decor, World Market boasts a similarly eclectic mix of globetrotting foods and spirits and feels a bit like cult-favorite grocery Trader Joe’s. Look for Café Du Monde Beignet Mix, organic coconut palm sugar, Guittard baking chocolates, chickpea snacks, pickled okra, and soba and udon noodles, plus cucumber sake and apple-pie moonshine packaged in a Mason jar.
Where to shop: brick-and-mortar stores, with a smaller selection available online Read more