by Rupa Bhattacharya in Holidays, November 5th, 2014
by Andrea Strong, November 5th, 2014
Butter is back — though depending on whom you ask, it never went away — and there’s no better time to celebrate it than on one of the most butter-friendly holidays of the year.
We’re starting to see more and more varieties of butter in stores — not just the regular salted and unsalted sticks, but local butters, grass-fed butters, cultured (sometimes called European-style) butters and even goat butters. Here’s what you need to know for your butteriest Thanksgiving yet.
by Maria Russo in Holidays, November 5th, 2014
One Girl Cookies is one of Brooklyn’s most-beloved bakeries. Gem-size butter cookies, cream-filled whoopie pies, swirl-topped cupcakes and frosted layer cakes make this shop, located on a tree-lined street in Cobble Hill, an oasis of sweetness. Si...
by Lawrence Bonk, November 5th, 2014
The Thanksgiving turkey: It’s the centerpiece of your holiday table and perhaps the most-craved component of the feast. But for many, turkeys are also the trickiest part of the menu to make, thanks in part to the fact that it’s likely been a year since you’ve cooked a bird of this size. This holiday season, however, tackle your turkey fears once and for all with the help of Food Network’s go-to turkey-roasting guide; all it takes is a few good-to-know tips and simple steps to turn out your juiciest, crispiest-skinned bird yet. Read on below to learn the basics of cooking a turkey, then check out How to Roast Turkey to get all of the details.
by Foodlets in Family, November 4th, 2014
Being as how you are reading this blog, you are probably the type of person that follows regional and national food trends pretty closely. You know the best burger or pizza slice to try in cities you’ve never visited before. You drink coffee out of a mug that says ‘bacon’ on it. You believe that classic edibles belong in their very own museum. To that last point, you are finally getting your wish. New York City has a temporary French fry museum.
The exhibit shows off more than 100 classic NYC frites from all over the five boroughs, locked away behind glass cylinders as if they were priceless works of art (they are.) The exhibit outlines the history of fries, as well as the history behind all of the various condiments that makes dipping so much fun. The brains behind all of this historical vegetable oil are a design firm called Guild and a niche condiment maker called Sir Kensington’s.
by Patrick Decker, November 4th, 2014
I’ll admit it: I’m late to the slow-cooker party. But in my defense, I could never seem to find a slow-cooker recipe that doesn’t involve a packet of onion soup mix, gravy mix or can of soup — until now. Behold, five delicious, real-food dinner recipes that politely cook themselves over the course of an afternoon. Now that’s something to celebrate.
A vegetarian dish that’s as healthy as it is hearty? We’re sold on this one (pictured above) full of carrots, cremini mushrooms and Parmesan cheese.
As a mom of four small kids, I like meals that are simple, inexpensive and versatile. That’s why this one is a staple in our house. Any cut of pork will do, and slathering it with a mustard-based sauce before cooking gives it just the right amount of flavor. Add BBQ sauce, use it for tacos, sandwiches or whatever you (and the kids) like.
by Sara Levine in Holidays, Restaurants, November 4th, 2014
Let’s face it: Thanksgiving is coming. You can’t stop it. I can’t stop it. The best we can do is to prepare ourselves for turkey’s imminence. Sounds about the right time for a dry run on roasting America’s most-grateful bird.
To make things easier, reach for a boneless turkey breast or tenderloin (which, based on the sheer size difference between the two, is like a chicken tender, only much larger). Picking up a lean cut like this means it will cook faster and slice easier for an open-faced sandwich.
This is a great alternative when planning for the upcoming holiday, too. If you’re cooking for a smaller crowd or just don’t want to deal with preparing a whole bird, roast off a couple of breasts or tenderloins and you’ll have all the flavor without any of the fuss.
by Kiri Tannenbaum, November 4th, 2014
Would you try turkey-flavored ice cream? Salted Caramel Thanksgiving Turkey, to be exact – made with turkey-fat caramel and speckled with fried-turkey skin brittle? Bacon has already crossed over into dessert territory, and now at one adventurous ice cream shop, poultry is getting in the game.
This month at Portland’s Salt & Straw, the Thanksgiving feast has been reimagined as a five-course menu of ice cream flavors. Co-owner Tyler Malek and R&D manager Kat Whitehead fine-tuned their seasonal flavors for months, and when FN Dish visited Portland over the summer, they gave us a sneak peek at the process of turning the classic holiday meal into a sweet, creamy flight. Read more
by Maria Russo in Food Network Chef, Shows, November 4th, 2014
Trending on the tables of eateries from Portland to Paris: Avocado Toast. This open-faced sandwich, sometimes referred to as Avocado Mash or Avocado Smash, has gained momentum as it requires few ingredients, offers endless possibilities and, well, i...
It was barely one year ago that fans welcomed Damaris Phillips — the winner of Food Network Star, Season 9 — into the Food Network family when she premiered her brand-new series, Southern at Heart (airing Sundays at 12|11c). Now this Kentucky-born chef is back with a third helping of her show, and this time it’s going to be focused more on what she calls “cooking from the heart.” FN Dish recently caught up with Damaris to find out more about the culinary passions she’s bringing to Southern at Heart and learn what kinds of recipes she’s excited to show off. Read on below for an exclusive interview with Damaris as she talks Season 3 of her series and reveals the must-haves of a classic Southern feast.
Congratulations on a third season! What are you most looking forward to as the episodes roll out?
Damaris Phillips: So this season at the end of all the recipes, where I talk about having a dinner party or I talk about having Christmas with my family, or I talk about going on a date with my gentleman, instead of just talking about those, we’ve invited people to see those at the end of each of the shows. So I’m really excited because every person that I love is on the show. So when I talk about cooking from the heart, these are the people that I cook for, and it is magical to see them on television and see from the outside so you can appreciate those people that you love so much.