by Maria Russo in Community, December 14th, 2014
by Foodlets in Holidays, Recipes, December 14th, 2014
Leave it to the master of Good Eats to create the most-comforting version of a tried-and-true classic: macaroni and cheese. Rich, creamy and over-the-top cheesy, Alton Brown’s Baked Macaroni and Cheese is the ultimate in hearty, cool-weather fare, so it’s no surprise that it’s this week’s Most Popular Pin of the Week. For welcome texture and an extra punch of flavor, Alton blankets his casserole with buttery panko breadcrumbs before baking, so the finished product boasts a crispy, crunchy coating after only a few minutes in the oven.
For more of Alton’s best-ever recipes, visit Food Network’s Alton Brown board on Pinterest.
Get the Recipe: Baked Macaroni and Cheese (pictured above)
by Allison Milam in Holidays, December 13th, 2014
To give our thanks to the volunteers at church, neighbors who always stop and ask how we’re doing, and even the UPS driver who never rings the doorbell at naptime (bless you!), we’ve been looking for a few good cookie recipes this season. The requirements are simple: They must be easy enough for kids to make and sturdy enough to wrap as gifts. Here are our top five recipes that fill the bill:
Coconut Macaroons: These five-ingredient cookies are done in 35 minutes, and best of all, you can’t mess up the presentation. Just put a mound of coconut mixture on a cookie sheet and bake.
by Melissa d'Arabian in Food Network Chef, Holidays, December 13th, 2014
When it comes to easy entertaining, finger foods are the name of the game. Instead of serving tired been-there-done-that hors d’oeuvres at your holiday party, revamp your menu with festive throwback bites. Though they’re each small in size, these appetizers bring big flavors and breathe new life into retro recipes.
by Maria Russo in Holidays, Shows, December 13th, 2014
Our annual Mother-Daughter Holiday Tea is a treasured tradition that marks the start of the holiday season for me and my four young daughters. Every year, we invite the women we treasure into our home to eat, drink, laugh and connect on the first Saturday in December. My girls set their holiday calendars to the Mother-Daughter Tea, and so do I.
This year was shaping up to be a perfect start to the holiday season. For the first time in years, I wasn’t traveling the week leading up to the tea, so I baked at my leisure, planned my menu and relaxed. Philippe and I made Potato-Bacon Tortes like crazy one night. Margaux and I made hundreds of Buttermilk Scones (rosemary and chocolate chip scones, as well as lemon zest-vanilla bean-cardamom scones) in advance and froze them uncooked, ready to be baked up fresh on Saturday morning. Valentine and I made another round of scones another day, but gluten-free. (Get my bake-ahead tips and more baking recipe ideas here.) I bought special chocolate to melt for the kids’ favorite chocolate fondue fountain. I planned out the party logistics with the confidence of someone who had done this all dozens of times. I even had the creative space to brainstorm a genius addition to the d’Arabian tradition: a fully stocked hot chocolate station. It’s a veritable buffet of goodies like marshmallows, whipped cream, caramel sauce and mini chocolate chips to pile on top of steamy hot cocoa. I knew I was headed for the Best. Tea. Ever.
by Maria Russo in Holidays, Recipes, December 13th, 2014
While New Year’s is meant for looking ahead at what’s to come, the preceding holiday season is all about reflection and remembrance. FN Dish recently caught up with the cast of The Kitchen on set, and from childhood reminiscences to recent family dinners, the co-hosts shared some of their favorite Christmas memories. Read on below to hear from Geoffrey Zakarian, Jeff Mauro, Katie Lee, Marcela Valladolid and Sunny Anderson as they recollect holiday seasons past and reflect on all that Christmas means to them.
by Cameron Curtis in Holidays, December 13th, 2014
Cut-out cookies may be among the most-popular ways to enjoy gingerbread, but this sweet, slightly spicy flavor shines beyond people-shaped treats. From cocktails and cupcakes to waffles and trifles, celebrate the warm flavors of gingerbread with tried-and-true eats and drinks ideal for holiday entertaining. Read on below for Food Network’s top-five seasonal gingerbread recipes and get sweet inspiration from Ina Garten, Bobby Flay, Trisha Yearwood and more of your favorite chefs.
5. Gingerbread Waffles — Start with canned pumpkin puree to keep Rachael Ray’s cinnamon-spiced waffles quick and simple. Once these light, fluffy beauties are cooked, set up a toppings bar and let your family finish their waffles with syrup, whipped cream or fresh fruit.
4. Gingerbread Cupcakes with Orange Icing — For a double dose of bold ginger flavor, Ina mixes dried crystallized ginger into the molasses-spiked cupcake batter, then she sprinkles additional crystallized ginger atop the smooth citrus-cream cheese frosting.
by Virginia Willis in Recipes, December 12th, 2014
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques from your favorite Food Network chefs for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep.
Food Network Kitchen made these cookies just for you based on your favorite holiday ingredients and requests from our social media channels. They’re sweet, tart, chocolatey and chewy all at once. The combination of homemade pineapple jam and bittersweet chocolate means these gluten-free macaroon thumbprints will be winners at your next party.
Get Food Network Kitchen’s Chocolate-Dipped Pineapple-Coconut Macaroons recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
by Rupa Bhattacharya in Holidays, How-to, December 12th, 2014
Not long ago a Southern breakfast was a massive meal of eggs, grits, fried country ham or bacon and buttery biscuits. Rib-sticking breakfasts were a robust way to start a long day of hard work on the farm. This has changed; we don’t have the time for big breakfast productions. Doesn’t that sound like a whole lot of work?
This breakfast casserole of bread, sausage and cheese is bound with custard, almost like a savory bread pudding. It can be made the night before so you won’t find yourself groggy and in need of caffeine, camped in front of a hot skillet. The next morning, remove it from the fridge to take the chill off. Grab a cup of coffee and pop it in the oven. By the time the table is set, the family is assembled and you’re ready for your second cup, breakfast is ready! Read more
by Mallory Viscardi in Books, December 12th, 2014
Candy canes are a sweet, minty emblem of the holiday season, and anything made with them just feels a little more festive. Here are our favorite ways to put them to good use. Read more
“It wasn’t easy – but it was sweet.” That’s how Aaron Rezny and Jordan Schaps described the making of their new cookbook, Eating Delancey: A Celebration of Jewish Food. As you might expect from a good Jewish cookbook, the recipes run the gamut. You’ll find everything from kreplach and chopped liver and pastrami-on-rye sandwiches with Russian dressing (the recipe from Katz’s Deli is below for you to try at home) or mustard to pickles and blintzes and gefilte fish. The late Joan Rivers wrote the introduction to the book and quipped, “Jewish food makes Italian food seem like Lean Cuisine.” As the time of year approaches when you want your meals to stick to your bones, Eating Delancey will be a welcome addition to your bookshelf.
Eating Delancey is half culinary tour of historic Delancey Street, complete with recipes from some of the most-notable eating establishments in New York’s epicenter of Jewish cuisine, and half essay collection that lands close to every reader’s heart. Even if you don’t have roots steeped in Jewish culture, the unmistakable themes of hard work, pride, family and food resonate in each story and dish. These essays are what make the book such an exceptional find. Friends and family of Rezny and Schaps all jumped to help contribute recipes and stories. “They were amazingly enthusiastic and wanted to contribute, and wrote immediately,” said the authors. “The memories of the food, the making of the food, the family experience – the words, the emotions and the memory of the recipes flowed. We were thrilled by the outpouring. It inspired us to make this book.”