by Joseph Erdos in Shows, November 19th, 2014
by Maria Russo in Holidays, November 19th, 2014
So far on Holiday Baking Championship we’ve seen the bakers take on cookies in the premiere and just this past Sunday they made desserts inspired by sugar and spice, a classic combination. This coming Sunday the bakers will be making one of the most-iconic holiday desserts, pies. Not only that, but they’ll have to bake three different kinds to impress judges Nancy Fuller, Duff Goldman and Lorraine Pascale. But that doesn’t mean there won’t be any twists and turns in the challenge.
Ahead of the episode, vote on your favorite holiday pie and let us know in the comments why it’s your favorite.
Tune in this Sunday at 9|8c to see how the competition unfolds and who goes home for the least-successful pies.
Vote on your favorite holiday pie
by Amy Reiter in News, November 19th, 2014
While a glossy, juicy turkey may be a hallmark of Thanksgiving, for many the meal wouldn’t be complete without a scoop of mashed potatoes alongside it — and perhaps a few glugs of gravy on top. The beauty of mashed potatoes is that, unlike many stuffings and casseroles, spuds require only a few ingredients to prepare and they come together quickly. Check out Food Network’s go-to tips below to turn out your fluffiest batch of mashed potatoes yet, then visit Thanksgiving Central for the complete mashed potato how-to.
by Maria Russo in Holidays, Recipes, November 18th, 2014
Most of us love gathering around the table to enjoy Thanksgiving with friends and family — and many of us even relish the work that that goes into making that big meal a memorable success. But for those looking for a shortcut to the taste of turkey and stuffing, may we introduce turkey and stuffing doughnuts.
Just in time for the holidays, the British grocery chain Tesco has introduced a new flavor in its line of savory mini doughnuts: Turkey & Stuffing Weirdoughs.
by Maria Russo in Shows, November 18th, 2014
The Thanksgiving turkey is the centerpiece of your holiday spread and has the potential to be the most-remembered component of the feast, so when it comes to picking a recipe to help you make the bird, you want one you can trust. That’s where Food Network comes in. Stick to these classic, tried-and-true recipes to transform your turkey into a holiday showstopper — best of all, each is a can-do pick from one of your favorite chefs, like Anne Burrell, Alton Brown and Bobby Flay. Read on below to get their top turkey recipes, then visit Thanksgiving Central for more holiday inspiration.
5. Big, Brined Herby Turkey — The secret to Anne’s super-moist bird is her brining method. She lets the turkey chill in a salt water-herb bath for three days so the meat has a chance to absorb flavor before it cooks.
4. Good Eats Roast Turkey — With a 5-star rating and nearly 5,000 user reviews, Alton’s no-fail turkey is the ultimate in Thanksgiving simplicity. After brining the bird, he roasts it first at 500 degrees F so it develops a golden-brown exterior, then lowers the temperature as the meat turns moist and finishes cooking.
by Allison Milam in Holidays, Recipes, November 18th, 2014
No matter what team you root for or how it currently stands in the league, there’s one element of football surely every fan can get excited about: the food. From cheesy, beefy nachos to Buffalo-blanketed chicken wings and juicy grilled sausages, there’s a game-day pick to please every palate. Now that football season is in full swing, The Kitchen wants to hear from you, the fans, to learn your tastes when it comes to game-day fare.
Vote in the polls below to share your favorites.
by FN Dish Editor in Holidays, November 17th, 2014
A good breadbasket is a necessity on any Thanksgiving table. A warm, fluffy roll sops up the last gravy, cranberry sauce and potatoes on a plate better than any utensil ever could, and there’s nothing better for piling on leftovers than a fresh slice — especially when the bread is homemade. This year, fill up your Thanksgiving Breadbasket with cornbread, biscuits, rolls and more from your very own oven.
by Kelly Lanza, Oh So Beautiful Paper in Holidays, Product Reviews, November 17th, 2014
No matter if this Thanksgiving will be your first time preparing the feast or if you’re a veteran host, chances are that with just days left until the holiday, you have a few questions about the meal on your mind. FoodNetwork.com is here to help.
This Saturday, Nov. 22, beginning at noon EST, our editors will be on hand during the premiere of Thanksgiving at Bobby’s to tackle your turkey day conundrums. From how to find the best brine for the bird to how to mix up fluffy mashed potatoes and bake the flakiest pie crust, tweet your question to @FoodNetwork using #ThanksgivingFeast or post it to Food Network’s Facebook page, and it may get answered.
by Caitlyn Callegari in Recipes, November 17th, 2014
We all know the food is the real star of the Thanksgiving table, but that doesn’t mean it can’t have some great supporting actors. I’ve rounded up a few of my favorite place cards (like the ones featured above on the top and bottom from Rifle Paper Co.), menus and other favorite paper items that are just begging for their debut alongside that turkey and pumpkin pie.
by Amy Reiter in News, November 17th, 2014
Bundling up in your scarf, gloves and hat isn’t the only efficient way to stay cozy this fall. Warm up with Veggie Pot Pie with Cornmeal Pie Crust from Damaris Phillips’ recipe reserve this Monday. This steamy, comforting dish is exactly what your body needs while adapting to the worsening weather. The recipe calls for fragrant ingredients like rosemary, thyme, mushroom broth and sherry vinegar, as well as hearty, substantial vegetables like potatoes, yams, parsnips, celery, shiitake mushrooms and frozen peas. And the fixings prove that the meal will please your palate along with your nose.
This recipe stands out because it calls for a made-from-scratch crust that consists merely of flour, cornmeal, salt, butter and an egg yolk. You’ll be happy you didn’t bother with those store-bought, premade crusts when you realize that all it takes to make this showstopper crust is a food processor.
Did you ever notice that butter is sold in long, thin sticks in the eastern part of the United States, while in the West it’s sold in short, stout blocks? Honestly, me neither. But a consumer who did recently asked Marketplace.org for an explanation.
Turns out the East-West butter divide dates back to the 1960s. Before then the West Coast didn’t have much of a dairy industry or churn out much butter or cheese.