This barbecue sauce is an incredible blend of sweet and tangy ingredients (mango, onion, red pepper, jalapeno, cumin, cloves, cider vinegar, molasses and more), creating a mouth-watering topping that’s excellent with grilled chicken. It’...
With so much effort spent on the Thanksgiving turkey and sides, there’s rarely any time left to whip up a savory spread of starters for guests to snack on. To take the stress off, try these easy appetizers that take just 15 minutes to cook or assemble and leave you more time to put finishing touches on the big feast. Start with Food Network Magazine’s 50 Easy Toast Toppers, which offers a ton of creative ideas for dressing up toasted baguette rounds.
Pomegranate, Arugula Salad: Tyler’s fall-flavored salad takes mere minutes to toss together, including the sweet pomegranate molasses vinaigrette.
Cincinnati is the site of an epic pie battle, and it heats up every November: Frisch’s Big Boy restaurants and Busken Bakery both claim to make the best pumpkin pie. The rivalry started in 2010, when Frisch’s ran a billboard ad on top of Busken Bakery saying, “Hello, Pumpkin.” Busken put a sign next to it reading, “That’s ‘Mr. Pumpkin’ to you, Big Boy.” And the companies have been duking it out ever since. Last year, Busken’s owners dressed the seven-foot Big Boy statue in a Busken apron. If you’re in Cincinnati, keep an eye out for the latest pranks — and try a slice of each so you can pick a side.
(Photograph by Kang Kim)
Given the chilly weather, shorter days and darker nights, comfort food season is at the top of everyone’s mind lately, and while many look to mac ‘n’ cheese or casseroles for hearty satisfaction, most forget that risotto is every bit as rich and decadent as those classic picks. This creamy, cheesy, Italian rice-based dish has been given a bad rap — some claim it’s too tedious to prepare at home — but Iron Chef Geoffrey Zakarian is on a mission to dispel that culinary rumor once and for all.
Catching up with fans at the 2013 New York City Wine & Food Festival last month, Geoffrey assuaged fears of cooking risotto from scratch — something he’s deemed “the final frontier” — explaining, “It’s nothing more than rice …. It’s not that much work …. It’s just a technique.” He broke down that technique during his live culinary demonstration preparing a mushroom-lobster risotto, and he noted that the payoff promises versatile recipes and can-do results. Read on below to hear from Geoffrey and learn his top tips for mastering risotto at home.
10. If you’re new to cooking risotto, stick with a basic recipe featuring chicken stock, cheese and olive oil.
9. Opt for a pan that offers enough surface area to cook the rice. Whether you use a large skillet or deep pot, just be sure there’s ample space for the rice to meet the heat.
Trans Fats Refresher Course
Most folks know trans fats aren’t good for them...
I believe everyone should have one cookie recipe that they know by heart — one that can be easily whipped together to welcome new babies, offer up at potlucks and make on a whim when you need a touch of sweet homemade comfort.
For some people, that cookie is a basic chocolate chip. For others, it’s a rough and tumble mix of oats, nuts and dried fruit. And I know other folks who can make peanut butter or sugar cookies with their eyes closed.
The basic requirements of this type of cookie are that the ingredients can be kept in the kitchen cupboard, that you need only a bowl or two to make it, that it drops from spoon to baking sheet with ease (no roll-out cookies need apply) and that it tastes good. Being sturdy enough to withstand the U.S. Postal Service is not required, but it’s a plus.
Maybe this is your first Thanksgiving as a vegetarian, or perhaps you’re hosting your first vegan guests at a holiday dinner. Just because the traditional turkey takes center stage, it doesn’t mean there can’t be delicious plant-ba...
What to Watch: Trisha’s TV Dinners, Barbie on Cupcake Wars and Food Network’s 20th Birthday Party Specialby Joseph Erdos in Shows, November 8th, 2013
This weekend, learn the secrets to a quick meal from Ree, go back in time with retro TV dinners from Trisha, see Barbie-inspired cupcakes in the making and watch Food Network’s 20th Birthday Party, a special look back on the history of the Food Network, hosted by Mo Rocca.
On Sunday morning, Rachael shows you a week’s worth of recipes for spicy-food lovers. Then Guy cooks his favorite cut of steak. And Damaris delves into game-day grub on Southern at Heart. In the evening, start the competition with all-new episodes of Guy’s Grocery Games and Restaurant Express, plus a special Thanksgiving episode of Iron Chef America.