Best 5 Quick Christmas Recipes

by in Holidays, Recipes, December 23rd, 2013

Lemon Pasta with Roasted ShrimpWhether you find yourself hosting unexpected holiday guests or are suddenly tasked with bringing a dish to pass at a party, it’s a good idea to have in your recipe arsenal those crowd-pleasing dishes that look deliciously elaborate and taste just as impressive but are, in fact, a cinch to prepare. When last-minute get-togethers arise, reach for Food Network’s top-five quick recipes for Christmas, a collection of celebration-worthy classics from some of your favorite chefs, like Rachael, Robert and Ina. Perhaps best of all, these go-to picks can be on the table in less than 35 minutes.

5. Pork Tenderloin with Apple Cider Reduction — Pork and apples are two ingredients simply better together, and here they’re combined when a sweet and tangy maple syrup-apple cider vinegar sauce is spooned over juicy tenderloins.

4. Creamed Spinach — With a rich and creamy sauce subtly spiced with nutmeg, this traditional steakhouse side dish can be made easily at home with fresh spinach and will round out any entree.

Get the top-three recipes

Hand Masher Gone Wrong and Indoor Campfires — Alton’s After-Show

by in Shows, December 22nd, 2013


For the first time this season, Antonia Lofaso took her turn judging four competitors in the latest round of evilicious contest on Cutthroat Kitchen, and because no judge is privy to the bidding for sabotages and cooking, she joined Alton Brown on his After-Show to learn what had gone down.

The chefs had to create gnocchi during Round 1 of the competition; though a hand masher may have been an appropriate tool for the job, it became an obstacle for Chef Gentile when he was forced to have it duct taped to his arm for the duration of the round. “He was looking for garnish that was going to build a dish,” Antonia told Alton, realizing that this impediment is what prevented Chef Gentile from breaking down ingredients and cooking with more precision.

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Mustard-Maple Roasted Salmon — Most Popular Pin of the Week

by in Community, December 22nd, 2013

Maple-Mustard Roasted SalmonThe holidays are all about indulgence, but in the midst of enjoying sweet Christmas cookies, savory glazed hams and a celebration-worthy cocktail or two, it can be nice to sit down to a better-for-you meal. Just ahead of the Christmas holiday, check out this week’s Most Popular Pin of the Week to find a healthful salmon supper that is made with just a handful of ingredients and is ready to eat in only 20 minutes.

Start with good-for-you salmon fillets, and for a bright punch of flavor, brush them with a tangy mixture of Dijon, light mayonnaise and maple syrup, then bake them until they’re cooked and tender on the inside. For added freshness, sprinkle chopped cilantro on each piece of fish before serving.

For more everyday recipe inspiration, visit Food Network’s Let’s Get Healthy board on Pinterest.

Get the Recipe: Food Network Kitchens’ Mustard-Maple Roasted Salmon

How to Build A Better Winter Salad

by , December 22nd, 2013

kale salad

Winter officially began yesterday, and while there may be a smaller bounty of produce during the cold-weather months, that doesn’t mean you have to forgo delicious, healthy salads. Here’s how to make the most of seasonal winter goodies.

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Shop for a Cause: Last-Minute Gift Ideas to Benefit Share Our Strength

by in Community, December 22nd, 2013

Share Our StrengthWhile Christmas is only three days away, the Food Network Store is still stocked with last-minute gifts and seasonal stocking stuffers that will wow the unchecked names on your shopping list. Best of all, if you shop among these gifts in the store, 100 percent of all proceeds will go directly to Share Our Strength’s No Kid Hungry campaign, a national movement committed to ending childhood hunger in America.

Pick up a few pairs of aviator- or Malibu-style sunglasses, or, if you’re shopping for little ones, opt for youth T-shirts in a bright-orange color. Check out all of the No Kid Hungry Holiday gifts here.

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How to Make a Batch of Festive Crackers

by in Food Network Magazine, Holidays, December 21st, 2013

How to Make a Batch of Festive CrackersUse your holiday cookie cutters to make fun tree-shaped crackers: Just punch out shapes from wonton wrappers (usually found in the refrigerated section of the produce aisle). Place them on a parchment-lined baking sheet, brush with pesto and season with salt; bake at 350 degrees F until golden around the edges, about 8 minutes. Let cool, then store in an airtight container for up to 3 days.

(Photograph by Jeff Harris)

On the Road: Best Holiday Dishes

by in Holidays, Restaurants, December 21st, 2013

On the Road: Best Holiday DishesWith family and friends spread far across the country, you’re likely to spend a lot of time on the road visiting this month. While en route, embrace the busy travel season with these Food Network-approved restaurant dishes that will guarantee you a happy holiday road trip. We’ve rounded up the top festive spots to find eggnog, gingerbread and yule logs galore, stretching all the way from the East Coast to snowy Alaska. Here are a few highlights to get your merry eating season started.

Ronnybrook Farm — Ancramdale, N.Y.
Sugarplums may be the traditional dancing vision this time of year, but Alex Guarnaschelli always dreams of rich eggnog instead. Her favorite kind hails from Ronnybrook, where the creamy classic is made with whole milk and heavy cream, and it’s spiced with cinnamon and nutmeg. Alex suggests adding a splash of bourbon to Ronnybrook’s glass bottle of ‘nog for an extra-cozy holiday sip.

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Whole-Wheat Cinnamon Sugar Crisps, a Healthy Snack for Kids

by in Family, December 20th, 2013

Whole Wheat Cinnamon Sugar Crisps‘Tis the season for snacking, and this recipe combines two of my favorite elements: It’s pretty healthy and the kids can help. All you need is a pack of whole-wheat pitas, olive oil and cinnamon sugar. I like to make my cinnamon sugar with a ratio of 2:1, sugar to cinnamon, which is a little less sweet than most. Slice the pitas, brush them with oil and sprinkle away — do it again on the other side and pop the whole pan into an oven at 400 degrees F for 10 to 12 minutes. My preschooler made these herself, then told her dad the step-by-step instructions the moment he got home from work (you know, while he was trying to get his suit jacket off, set his bag down and avoid stepping on the baby’s toys that somehow got scattered across the kitchen floor). The crisps are a huge hit here, and I hope they will be for you too.