by Maria Russo in Shows, November 21st, 2012
by Joseph Erdos in Holidays, Recipes, November 21st, 2012
When Robert Irvine arrived at Poco’s on the Boulevard in Kansas City, Mo., he met owner Claudia Endicott and her sister, Danna Gutierrez, who were ready and anxious to receive Robert’s constructive criticism about their Latin restaurant. Since their mother passed away several months ago, Poco’s had been dishing out inconsistent food, and Claudia had struggled with earning the respect of her staff. Robert and the Restaurant: Impossible team spent two days revamping the dining room and overhauling the menu, and in the end, they helped return Poco’s to its former glory. We checked in with Claudia a few months after Robert left to see how the restaurant is doing today.
Since the renovation, diners have been pleased with the changes at Poco’s. The restaurant is once again making a profit, and sales have risen $20,000 from July to August.
Claudia appreciates the updated decor, including the new paint color and expanded bar, and says that it has been well received by customers. “The counter space makes it more comfortable to spend time at the bar,” she tells us. She especially like the photo of her mom, Poco’s founder, which was hung near the entrance. “I feel like she’s present when I see it,” Claudia says of the image.
by Toby Amidor in Uncategorized, November 21st, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance, especially if they weren’t the star dish of the table to begin with (the turkey gets all the attention!).
This recipe reinvents one of the holiday’s most popular dishes, mashed potatoes, to create something entirely innovative. Giada turns leftover mashed potatoes into pancakes. Each one is served over marinara sauce and topped with a fried egg.
Get the Eggs in Purgatory recipe
by Food Network Kitchen in Holidays, November 21st, 2012
Although a turkey feast is approaching, it’s important to fuel up the morning of Thanksgiving. A well-balanced breakfast will give you enough energy to pleasantly chat with family and friends—no need to be agitated and hungry when you see everyo...
by Amie Valpone in Uncategorized, November 21st, 2012
Although it’s the last course of the meal, pie is first on the list of non-negotiable Thanksgiving musts. This Thanksgiving, we enlisted the help of some pie experts — straight from Food Network Kitchens — to develop and share some of their best-loved pies. Whether you’re a purist or feeling adventuresome, we have a pie for everyone — including something gooey, something savory (and cheesy!), an easy version of a French favorite and a deep-fried take on a classic.
Even though everyone settled on a different pie, all of our developers were inspired by personal food memories they wanted to recreate on their Thanksgiving tables.
With her Upside-Down Pear Cranberry Tart, Director of Culinary Editorial Heather Ramsdell sought to simplify the apple tarte tatin she struggled with as a culinary student in Burgundy, France. “I messed up a lot of them!” she admits, “but each one was an invitation to try again.” Her efforts were well worth it and her streamlined pear tart is decidedly “not fussy. It’s a great pie for people who don’t like baking — and it’s got hot sugar in it for the caramel so there is a moderate thrill factor.” Heather added a few more touches with cranberries and ginger, for spice. Her best tip? “It’s really good for breakfast.”
by Allison Milam in Holidays, November 21st, 2012
Meet the tastiest, most nutritious Thanksgiving appetizer around. This easy dish comes together in under an hour and makes delicious use of beautiful poblano peppers. Poblano peppers are mild chili peppers from Mexico, and their spiciness helps to b...
by Toby Amidor in Uncategorized, November 21st, 2012
When it comes to Thanksgiving, it’s no secret that sides stand out as the main event. There’s nothing better than digging into an all-star lineup of mashed potatoes, stuffing and green bean casserole — especially when it’s all dressed up with a little gravy.
This year, plate up one of our favorite Turkey Day recipes: the Neelys’ Old School Sweet Potato Soufflé. It dresses up the iconic casserole with salted cashews, mini marshmallows and shredded coconut. When the dish slides out of the oven and onto the table, the flavors are ultimately smooth, sweet and salty. And with looks like this, you can be sure that it won’t sit to the side.
While you’re at it, check out this fleet of stellar sides. That way, you know your soufflé will be in good company.
Talk to us: What’s your favorite Thanksgiving side dish? Tell us in the comments or join the conversation on Twitter by using the hashtag: #fallfest.
Get more Thanksgiving side dish recipes from family and friends
by Maria Russo in Holidays, Recipes, November 21st, 2012
Are you a feast hopper– stopping by 2 or even 3 Turkey Day meals every year? Follow these tips so you can enjoy holiday favorites without feeling like you need to roll home by the end of the evening.
Strategy #1: Come Hungry, Not Starving
by Healthy Eats in Uncategorized, November 20th, 2012
You’ve made it to the day before Thanksgiving, and by now you’re practically counting down the hours until T-Day, right? Even with all of the prep work that likely needs to be finished before tomorrow, the question of tonight’s dinner remains. While it may be tempting and admittedly easy to rely on pizza or takeout, if you’re planning on pulling off the ultimate Thanksgiving feast tomorrow, you can surely handle a no-fuss made-at-home dinner tonight, especially if that dinner is quick-cooking pasta.
One of the easiest meals to make in a hurry, pasta is endlessly versatile, and when you’re cooking for what’s possibly a houseful of extended family, simple, adaptable dinners are downright necessary. Check out a few of Food Network’s favorite pasta recipes, each ready to enjoy in just 25 minutes or less.
Rich and comforting, Food Network Magazine’s Penne With Vodka Sauce (pictured above) is a top-rated pasta that’s packed with decadent ingredients. To prepare, sauté sweet shallots with fresh garlic and just a pinch of red pepper flakes, then add a splash of vodka, tomatoes and smooth heavy cream. Since the sauce will need to cook for at least 10 minutes after the vodka is added, the alcohol in it should cook off, and what will be left is a thick mixture just waiting to be tossed with noodles and nutty Parmesan cheese.
by FN Dish Editor in Community, November 20th, 2012
During last weekend’s Thanksgiving Live show (a live TV event where Food Network chefs cooked an entire Thanksgiving meal on live TV, all while answering viewers’ questions about Turkey Day) many people asked via Facebook and Twitter abo...
Fans from across New York, New Jersey and Connecticut have asked how they can get involved with the Sandy Relief Effort. One of the most effective ways to make a difference is still to make a contribution to the American Red Cross.
If you do have the time to roll up your sleeves and pitch in or wish to deliver physical donations, we’ve compiled a list from relief organizations in the Tri-State area. Check back here to this post for the latest information and please feel free to share other worthy local organizations with specific needs in the Comments below.
Donations and Volunteers Needed – Updated 11-19-12
• Community Food Bank of New Jersey
• Food Bank NYC
For New York-Area folks, we have a great volunteer opportunity calendar that can be found here by clicking through to this link. It provides date, time, remaining volunteer slots, description from now through the rest of the year and updates as we add additional opportunities. All of our volunteer opportunities are in all five boroughs at this time.
This link provides folks with the option to host a virtual or traditional food drive, items urgently needed and how to register a traditional food drive for pick up. We cannot accept food donations via mail.
Click here for more opportunities