by Allison Milam in Holidays, December 19th, 2013
by Toby Amidor, December 19th, 2013
Tying bows on those last few holiday gifts (or – who are we kidding? – the first few) can be stressful enough as we near closer and closer to Christmas. Luckily, there’s one thing you can be sure about by the time you finish reading: your roster of holiday sides. As we start the final countdown to December 25, use this recipe roundup to brainstorm comforting, seasonal side dishes for your family’s festive holiday dinner.
We won’t argue with you – traditional mashed potatoes are a holiday mainstay. But for something a bit different, Anne Burrell’s Chestnut-Potato Puree for Food Network Magazine comes along with a nutty finish. They may not be roasted on an open fire, but cooking the chestnuts with the potatoes allows for the nuts’ innate sweetness to shine through. Or, switch out potatoes for Sunny’s Holiday Parsnip Puree, which hits the table with a sharper aftertaste and a pinch of nutmeg.
Get more holiday side dish recipes from friends and family
by Food Network Kitchen in Food Network Magazine, December 19th, 2013
Attending a potluck dinner for the holidays? Whether you’re driving or flying, these easy, healthy dishes are worth bringing along.
The most important decision is to choose a dish that totes well. Dishes that easily spill or get soggy c...
by Maria Russo in Shows, December 18th, 2013
Evaporated milk is a great substitute for heavy cream when you want to trim down a recipe: It’s 16 grams of fat and 120 calories lighter per 1/4 cup. Evaporated milk is thick and creamy and it doesn’t curdle when heated the way low-fat milk can. Try it in soup, mac and cheese, or creamed veggies, like in the Chile-Rubbed Steak with Creamed Corn recipe from Food Network Magazine.
(Photograph by Marko Metzinger/Studio D.)
by Dana Angelo White, December 18th, 2013
Facing nearly $300,000 of debt, Sally Fatzz and Brenda Brewer turned to Robert Irvine for a restaurant rescue at their eclectic one-year-old restaurant, Goombazz Big City Eatzz, specializing in regional cuisines from around the country. While Sally had enjoyed prior ventures in the restaurant industry, Brenda was new to the restaurant scene, but both recognized their need for a Restaurant: Impossible
transformation if their business was to have any chance at future success. It didn’t take Robert long to realize that this Rock Island, Ill., restaurant was failing largely on account of Sally’s out-of-control temper, which ultimately led to unhappy customers and a dissatisfied staff. With a budget of just $10,000 and only two days to work, Robert and his team overhauled the interior of Goombazz, updated the eatery’s menu, and began mending Sally and Brenda’s relationship. Read on below to hear from both owners and find out how their restaurant is doing today.
Since the transformation, “business is up,” Sally says. “We went from $800 to about $1,200 on weekdays, and [on] Friday and Saturday, $3,000.” He adds that “everyone loves the new decor.” Brenda explains: “The floor is amazing, the bridge mural is beautiful, we love the back bar, but [we] had to add our own lighting, and the kitchen pass-through window being closed up is my favorite change! I also love the fresh flowers on the tables.”
by Sara Levine in Holidays, Recipes, December 18th, 2013
In this week’s news: A sugar vs. fat face-off; the secret to avoiding holiday bulge (yes, exercise works); and more restaurants try (but don’t always succeed) to meet the demand for gluten-free.
The King of Cravings: Sugar or Fat?
by Maria Russo in Holidays, Recipes, December 18th, 2013
Back in July when we hosted “take your kids to work day” in Food Network’s offices, our editors were already in planning mode for the holidays. For a fun activity with our group of 8- to 12-year-old visitors, we printed blown-up images of some of FoodNetwork.com’s top cookie recipes and asked the kids to vote for their favorites. Sugar cookies were the overall crowd favorite, but chocolatey cookies like Bobby’s Triple-Chocolate Cookies also ranked high for the kids. This prompted one young future food editor to comment: “You should have chocolate sugar cookies!” We loved the idea and promised we’d run with it.
by Victoria Phillips, December 18th, 2013
While Christmas dinner may be the centerpiece meal in most homes come next week’s holiday, brunch isn’t to be forgotten, as it’s often quicker and simpler to prepare than supper, even if you’re cooking for guests. This year, whether you’ll be hosting a crowd on Christmas morning or simply unwrapping presents with your family, enjoy a spread of sweet and savory brunch picks, like crispy peppered bacon, Alton’s golden-brown French toast and Ina’s indulgent bread pudding. Check out Food Network’s top-five Christmas brunch picks below to find these recipes and more to complete your holiday celebration.
5. Breakfast Casserole — Filled with all of your favorite breakfast components — bread, eggs, sausage, potatoes and gooey cheese — this big-batch casserole can be assembled the night before and baked when you’re ready to enjoy it on Christmas morning.
4. Maple-Pepper Bacon — No matter what else you’re serving at brunch, be sure to round out the meal with a batch of Food Network Magazine’s crispy bacon, baked instead of fried, with a sweet and savory topping of maple syrup and pepper.
Get the top-three recipes
by Maria Russo in Food Network Chef, Holidays, December 18th, 2013
When air-popped, popcorn contains only about 30 calories a cup and also provides a bit of fiber, making it a surprisingly healthy snack. Make a batch with the T-fal Hot Air Popcorn Popper, which can pop just over 4 ounces of popcorn in less than thr...
by Joseph Erdos in Recipes, Shows, December 17th, 2013
Whether it’s enjoying Grandma’s sprinkles-dusted sugar cookies and marshmallow-studded hot cocoa by her fireplace, singing along with your favorite carols in the car, or curling up on the couch and watching timeless Christmas movies, holiday rituals are an essential part of the season. For many, the celebration simply wouldn’t be complete without certain traditions. Just in time for the upcoming holidays, FN Dish sat down with Iron Chef Michael Symon during a recent trip to Atlantic City’s Borgata Hotel Casino & Spa to find out how he celebrates the season. Although much of his work takes him to New York City, he’ll be celebrating in his hometown of Cleveland this year, and when it comes to his seasonal sipper of choice, he’ll reach for rich hot cocoa over eggnog any day. Read on below to hear from Michael and learn more of his holiday must-haves.
Hot cocoa or eggnog: Hot cocoa
Gingerbread or sugar cookies: Gingerbread
The movie Christmas Vacation or Elf: Christmas Vacation
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient refrigerator biscuits, which most people would think couldn’t be reinvented. But, in fact, they can! With their Chopped thinking caps on, the chefs turned the average canned dough into sauteed puffs that resemble dumplings. All it takes is cubing up the dough and sauteing the cubes in butter. And to make it a great dinner, the biscuit puffs become the perfect side dish for Pork Tenderloin. Your family will be excited to see how canned biscuit dough gets a new life in this recipe.