Top Turkey Tips from Food Network Kitchens

by in Holidays, How-to, November 18th, 2013

Top Turkey Tips from Food Network KitchensWhether this year will be your first, tenth or hundredth time cooking Thanksgiving dinner, there’s always some stress regarding the turkey. We asked the experts in Food Network Kitchens for 10 tips to ensure a juicy, crisp-skinned bird every time — carved to perfection.

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Thanksgiving Tabletop and Hostess Gift Ideas

by in Entertaining, Holidays, November 17th, 2013

leaves table runner

Turn your Thanksgiving table into a festive spread before the food arrives with fun decorations and ideas that can double as hostess gifts. Add sparkle to the table with the above beaded leaf runner, or set out Thanksgiving-themed crackers as place markers. When guests pop them open, they’ll find a turkey figure, Pilgrim hat and a joke.

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50 Ways to Mash Potatoes — Most Popular Pin of the Week

by in Community, Holidays, November 17th, 2013

50 Ways to Mash PotatoesClassic mashed potatoes: some would argue that they’re the best side on the Thanksgiving table. And while there’s nothing wrong with the traditional additions of salt, pepper, butter and milk, sometimes change is in order. This week’s Most Popular Pin of the Week from Food Network Magazine offers 50 delicious mashed potato recipes. Some are simple toppings, while other ideas incorporate pesto, hummus, roasted veggies and different cheeses.

For more Thanksgiving recipe inspiration, visit Food Network’s Let’s Celebrate Thanksgiving board on Pinterest.

Get the Recipes: Food Network Magazine’s 50 Ways to Mash Potatoes

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Food Fight!: Turkey White Meat vs. Dark Meat

by , November 17th, 2013

carved turkey

It’s the perpetual Thanksgiving debate: turkey legs or breast meat? We all have our taste preferences, but which one is healthier? Find out in this Thanksgiving food fight!

White Meat
Ditching the turkey skin is the first step to a lighter mea...

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One-on-One with Marc Murphy: Inside His New Restaurant, Kingside

by in Food Network Chef, November 16th, 2013

Marc Murphy's KingsideWhile so many restaurateurs struggle to launch and maintain businesses in New York City, Chef Marc Murphy appears to have found the secret to success. When this Chopped judge isn’t joining his fellow panel members at the table in reviewing contestants’ best attempts at basket dishes, he’s busy running restaurant kitchens at his five Manhattan restaurants: two locations each of Ditch Plains and Landmarc, plus his newest venture, Kingside. Having opened just last month, Marc’s Kingside is the first of his restaurants to reside in a hotel, and it is his only “new-American” menu, featuring a list of offerings with French, Spanish and Italian influences. FN Dish caught up with Marc at Kingside, located in midtown Manhattan’s Viceroy Hotel, to chat about his latest project, learn more about his goals in opening the restaurant and find out how he manages his busy schedules, both in the kitchen and on Chopped. Read on below to hear from Marc, then browse exclusive snapshots to take a photo tour of Kingside and see some of Marc’s most-popular dishes at Kingside.

What are you most excited about in opening Kingside?
Marc Murphy: I haven’t done a new concept in about five years, and in those five years, I think I’ve gotten a lot more popularity on Chopped, and I think a lot of the times people are like, “Oh, those chefs on TV kind of thing,” and I’m like, “Well, yeah, I’m still a working chef,” and I love doing what I do, and I’m excited to be able to produce new food and [a] new concept to my beautiful city.

How is Kingside different from your other restaurants, Ditch Plains and Landmarc?
MM: I guess I’ve opened myself up to be able to do different cuisines here, in the sense we’re calling it “new American,” where I can really sort of branch out and pull different influences from other countries, like Spain. You sort of let loose a bit with new-American cuisine, I feel. I can have a little more liberties, because Ditch Plains is really a New York-style fish shack, so I kind of have to stay within that vocabulary, and Landmarc is a bistro with some Italian influences, so you can’t start making sushi if you’re doing a bistro. I feel as though if somebody is going to come to your restaurant, you have to sort of keep true to what the concept is.

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Dye Your Own Thanksgiving Napkins

by in Food Network Magazine, November 16th, 2013

Dye Your Own Thanksgiving NapkinsPick up an extra bag of cranberries this year and dye a set of napkins for Thanksgiving. Put white cotton napkins in a simmering pot of 8 cups water mixed with 1/2 cup salt for 1 hour (this will help seal the dye later). Meanwhile, simmer 2 cups each cranberries, cranberry juice and water for 30 minutes in another pot, mashing the cranberries; strain and return the liquid to the pot. Rinse the napkins in cold water, squeeze dry and leave one end in the cranberry liquid for 4 hours. Rinse again, squeeze and hang to dry.

(Photograph by Kang Kim)

10 Ways to Use Orange Juice (Not Just in the Morning)

by , November 16th, 2013

orange juice

In most homes, OJ sees the light of day just once every 24 hours. That’s a shame, because 100% orange juice dishes out worthwhile vitamins and minerals (and also contains zero saturated fat, cholesterol, sodium or added sugar). Some  nutritio...

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Marc Forgione Looks Back on Three Years as an Iron Chef

by in Food Network Chef, November 16th, 2013

Iron Chef Marc ForgioneWith almost three years of Iron Chef America battles behind him since winning The Next Iron Chef, Marc Forgione is in no way the rookie of Kitchen Stadium anymore — after all, Iron Chefs Zakarian and Guarnaschelli have both accepted the famed title after him. He clinched the win in 2010, and from that point on he’s been reinventing the secret ingredients to make Chairman-worthy plates in each and every battle, and challenging not only his opposing chefs but also himself to compete at a higher level. Fresh off the opening of his third New York City restaurant, American Cut, FN Dish sat down with Marc to reflect on the past few years of Kitchen Stadium contests and to find out how he balances the demands of restaurant cooking and Iron Chef competitions. Read on below to hear from Iron Chef Forgione and learn which of his restaurants’ dishes he’s re-created on television and more.

It’s been almost three years since you won The Next Iron Chef. What’s been the most-surprising thing you’ve learned in that time?
Marc Forgione: Especially being in New York City, you can’t — whether you want to or not — you can’t rest on your laurels. There’ll be somebody just as hungry, or hungrier, or just as hungry as you were right there waiting for you to fall down so that they can start taking your customers and people can start talking about them. New York is the cliche: If you can make it here, you can make it anywhere. But once you get there, it’s tough to stay there. You have to make sure that you can.

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Pancakes or Waffles: Which Do You Prefer?

by in Food Network Magazine, November 15th, 2013

Pancakes or Waffles: Which Do You Prefer?Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer to nosh on pancakes or waffles.

10 Things You Didn’t Know About Guy Fieri

by in Food Network Chef, November 15th, 2013

10 Things You Didn't Know About Guy FieriYou know him for his trademark bleached hair, for flame-covered cooking gear, and, of course, his monster hit shows Diners, Drive-Ins and Dives, Guy’s Big Bite and now Guy’s Grocery Games. But there’s plenty more that you don’t know about his royal dudeness, Guy Fieri. Read on to discover a few surprising insights the Food Network star shared during his cooking demo at this year’s New York City Wine & Food Festival.

1. He doesn’t believe in kid-friendly recipes. “What do your kids like to eat? That’s a good kid-friendly recipe,” he says. Even better: Ask them to help in the kitchen. “Get them involved with whatever you cook. Let them feel something!” It’ll turn picky eaters into enthusiastic ones, Guy says.

2. He’d take a wok over the grill any day. “The wok is one of my favorite things to work with when I’m camping,” he says. “Outdoor cooking is not just about hot dogs and hamburgers. There are so many styles of food you can make.”

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