“Needless Markup” indeed. Neiman Marcus — which offers on its website such necessities as a private airplane entirely covered in rose gold for $1,500,000 (such a deal!) and a “curated collection” of 36 children’s books for $100,000 (Caldecott winners, but still …) — is not known for its low prices. Yet the luxury department store recently may have set a new bar for price-tag overreach by offering collard greens, that staple of down-home Southern cuisine, for (hang onto your wallet) $66, plus $15.50 shipping.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Though the term “charcuterie” often calls to mind platters brimming with delicate cuts of cured meats and velvety pâté, restaurants across the United States have begun turning out new riffs on this culinary art that dates back to 15th-century France. At the height of the pork belly-and-bacon mania that took hold of the nation during the past decade or so, charcuterie was added to many a menu. But the porcine obsession has since given way to a rising tide of healthier, plant-based dishes, with chefs now churning out veggie charcuterie at kitchens across the country. Read more
“Thanksgiving is that unique American holiday when everybody in the country suddenly thinks they have to serve 27 courses to 87 people,” Ted Allen told us recently. “And that’s hard to do, especially the cleanup, but also the prep.” Get nine of his best tips for hosting a memorable turkey day feast.
This holiday season, Food Network is your one-stop shop for Thanksgiving recipes, holiday-themed competitions and plenty of tips for the perfect holiday party. Join Guy Fieri, Ree Drummond, Valerie Bertinelli and more of your favorite Food Network chefs as they share their recipes for decadent and delicious Thanksgiving menus. Looking for some help whipping up side dishes? The co-hosts of The Kitchen have the Ultimate Guide to Sides. And if you’re wondering what to do with all the leftovers, turn to Giada De Laurentiis and Bobby Flay, who are both putting their own spins on day-after-Thanksgiving brunch.
With the holiday season comes a whole new batch of holiday-themed competitions on Chopped, Guy’s Grocery Games and Beat Bobby Flay. There’s also a brand-new season of Holiday Baking Championship, which includes a special Thanksgiving challenge.
The chill in the air can mean only one thing: It’s pie season. If you’re a pie veteran, someone who rolls up his or her sleeves and pulls on an apron enthusiastically each fall, we’ve got the perfect book for you. And if you’re a pie rookie, someone who shudders at the thought of crusts crumbling and fillings overflowing, we’ve got the perfect book for you too. They’re one in the same: Art of the Pie by Kate McDermott.
Art of the Pie is full of tips that are as simple to implement as they are effective in taking your pies to the next level. It features all the classics you’d expect to find (Blueberry Pie, Quintessential Apple Pie, Lemon Meringue and Pumpkin Pie, to name a few) as well as some new and some forgotten dishes, like a Shaker Lemon Pie, Chess Pie, and rhubarb paired with spices and berries and custard — oh, my! McDermott is a veteran at coaxing the best out of pie bakers (experienced and novice alike) at Pie Cottage, the studio where she teaches the recipes and techniques featured in Art of the Pie. Our favorite bites of advice are below, as is McDermott’s recipe for Cranberry Pie (pictured above) for you to try at home.
Here are our picks for the best of McDermott’s pie-making tips:
Second perhaps only to the centerpiece turkey, stuffings and dressings are some of the most-craved and comforting dishes on your Thanksgiving table. Whether you stuff your bird or not, these bread-based casseroles are both simple to prepare and versatile enough that you can suit them to your family’s tastes and whatever ingredients you have on hand. A classic stuffing will often include diced apples, onions and celery, but rich ingredients like mushrooms, diced squash, chorizo and even crab meat do wonders to dress up a bread bake. Here are a few celebration-worthy stuffings that you’ll want to add to your Thanksgiving menu.
Every Thanksgiving, Katie Lee pays homage to her Southern grandmother’s homemade stuffing recipe, which makes excellent use of leftover cornbread. Katie’s version includes a few updates — the most important of which is her earthy herb butter for sauteing the onions and celery. If you have any extra, try rubbing it on your turkey before roasting; it’s divine.
Even if you’ve taken the time to make a food budget (and if you have, here’s to you!), all that careful planning can get knocked sideways in an instant. You order in on a whim. (You’re busy!) You splurge on a pricey treat. (You deserve it!) You cave to the pressure to spend to save. (Who has time to do math?)
Money magazine has just pegged a few “food budget busters” and how to guard against them. They are …
With so much focus on executing the all-important turkey, mashed potatoes and casseroles, it’s often easy to overlook what comes next on Thanksgiving, after the prep work is done: the actual eating of the turkey, potatoes and casseroles, of course. With eating comes drinking, especially around the holidays, and just as you invested time in planning an epic feast, so too can you find an extra-special wine to round out the meal. Recently we caught up with Alex Guarnaschelli at an event in New York City in which she partnered with Woodbridge by Robert Mondavi wines to showcase her secrets for transforming turkey-day leftovers with Woodbridge wines. The Iron Chef and Chopped judge was quick to point out that there are no hard-and-fast rules for both drinking and cooking with wine.
“You write a rule book and then we just break it,” she said of pairing wine with Thanksgiving dinner. “Turkey’s one of those things. In a way, I would almost say you could do a platter of the white meat and a little bit of stuffing and some green bean casserole, and have a nice, crisp Chardonnay. Then you could go in the other direction: Take some of the dark meat, some cranberry sauce, some stuffing and have a glass of Cabernet Sauvignon,” she explained, adding that there are possibilities for personal preference. “Depending on how you lay out your plate, you could really drink either.”
Have you ever thought about taking a huge ol’ loaf of French bread, slicing it up into eight mini halves, and turning them into the most-delish batch of kid-friendly pizzas and adult-friendly pizzas ever? (That was the longest sentence ever.)
Well, here you go! It’s ridiculously simple, especially the kid version. We’ve got your favorite jarred pizza sauce, mini pepperoni and shredded mozzarella. That’s all. It’s like kid-utopia food.
All season long on Worst Bakers in America, we’ve seen the friendly rivalry develop between longtime friends Duff Goldman and Lorraine Pascale. Each mentor came into the finale thinking he or she could win the bragging rights. But in reality there would be but one winner, and it was Lorraine and her Red Team recruit Carla. Gamblers may not have put their money on this pair to win, but that just goes to show that the underdog sometimes gets her way, as Lorraine points out herself.
FN Dish caught up with the winning mentor after the finale to chat about what it took for her to win with Carla, and find out what she has to say to sore loser Duff.