Tim Federle, the mixologist mastermind behind Tequila Mockingbird, is back and quippier than ever in his new book for new parents, Hickory Daiquiri Dock. Squeeze happy hour in right after bedtime with these nursery rhyme-inspired cocktails, garnished with a twist of humor. All your kids’ favorites are present and accounted for, from Rocks-N-Rye, Baby and Wee Willie Whiskey to Mary Had a Little Dram and London Binge, I’m Falling Down. Give the Bloody Mary, Quite Contrary a try for yourself (recipe for you to try at home after the link).
Unlike parenthood, the rules for enjoying a refreshing cocktail are simple. “Rule No. 1: Don’t serve anything alcoholic in a sippy cup! Rule No. 2: Drink what you like and don’t stress out too much about rules. Rule No. 3: make fresh ice. You don’t want your cocktail to taste like a frozen hot dog.” The drinks are simple, designed to be mixed quickly and deliciously. Federle candidly declares, “If a drink requires more than, say, three alcoholic components (I’m looking at you, Long Island iced tea), but it doesn’t taste alcoholic at all (I’m glaring at you, Long Island iced tea), grab a beer and hide in the attic.”
I’m not sure if it’s just in my social circles, but I find that the number of potluck parties I’m invited to skyrockets this time of year. So many invitations are issued with the request that we bring a dish to share. And while I don’t mind traveling to various gatherings with my casserole dish or slow cooker in tow, I do sometimes find myself stumped for ideas as to what to bring.
Salads are often good, but they rarely keep their crunch as long as I’d like. Desserts are always welcome, but I prefer to bring something savory, on the chance that everyone else made something for the sweet table. And that leaves me forever on the search for a portable main dish.
Could hosting a cooking show be in O’Neal’s future? If his appearance in a recent, totally charming YouTube video (click the play button on the video below) is any indication, he is clearly ready.
In the video, the former NBA superstar (or “the world’s most-sexiest man,” as he IDs himself here) shows off his Easy-Bake Oven skills, proving he knows his way around measuring, mixing, counting and baking — or actually none of the above.
Though your holiday preparations may not have gone beyond trips to the store and hours spent scrolling for gifts online, another most-important element of the holiday season is coming up fast: Christmas dinner. While you may think of your recipes for Christmas ham and rib roast as yearly centerpieces, remember that seasonal side dishes are an integral part of your holiday spread. Start rounding out your celebratory meal by adding ingredients for in-season, produce-heavy side recipes to your shopping list. Here are some of our favorites:
Just like Thanksgiving, Christmas dinner puts the spotlight on stuffing. To differentiate from what was eaten in November, Giada De Laurentiis makes her Christmas Stuffing with Bacon with two varieties of rice (short-grain brown rice and wild rice) in place of bread, and stocks it with hearty veggies like pearl onions, Brussels sprouts and chopped bacon.
Hash browns and home fries are breakfast-menu staples, at home and at the diner. Both are pan-fried and great for sopping up runny egg yolk, but which is better? Ultimately it comes down to whether youprefer your breakfast potatoes shredded or cubed.
Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish which kind of breakfast potatoes you prefer: hash browns or country potatoes.
When the familiar smell of potatoes frying in oil begins wafting through the house, you know that Hanukkah is in full swing. Though your family’s latke recipe is likely a matter of time-honored tradition, your potato-frying technique is something that should be perfected fry after fry, year after year. Here are five rules for making your crispiest potato pancakes yet, to be followed whether you celebrate Hanukkah each year or simply can’t resist this holiday tradition.
With just days left until Christmas, you’re likely in the midst of mad dashes to the shopping mall, last-minute gift-wrapping, cookie decorating and holiday party planning. But, of course, you still need dinner tonight, and surely this is no time to prepare intricate plates and involved recipes. This week calls for the ultimate in speed and simplicity, and for that, The Pioneer Woman‘s easiest, quickest meals fit the bill. Ready to eat in less than 30 minutes, Ree Drummond‘s family-friendly picks are dinners you can count on; most are made with refrigerator staples, and they’re comforting enough to fight the winter chill. Read on below to get Ree’s go-to supper ideas, including hearty taco salad and DIY pizza.
5. Chicken Taco Salad — Ree builds layer upon layer of flavor in her satisfying salad by starting with a bed of greens, then adding juicy seasoned chicken and classic taco-style fixings, like grilled corn, fresh tomatoes, creamy cheese and cool avocado. For an extra-special finish, top the salad with next-level dressing: bottled ranch spiked with salsa.
4. French Bread Pizzas — Instead of making pizza dough the crust, Ree starts with sliced rolls or baguettes and builds five varieties of pies to please everyone: tomatoes with basil, bacon and pineapple, and more.
If you’re steering clear of store-bought food colorings but want to make colorful cookies or holiday gifts, I’m with you. As a mom of four small kids, I’ve been looking high and low for recipes that produce vibrant colors without chemicals, and these are the best I’ve found. Below are techniques for making three primary colors that you can use as is or mix to create orange, purple or green.
To make red, use raspberries, pure pomegranate juice or roasted beets.
If you’ve ever wanted a say in what kinds of videos you can watch on FoodNetwork.com, the time to speak up is now. Justin Warner, Brooklyn restaurateur and the winner of Food Network Star, Season 8, is set to launch his first-ever Web series on FoodNetwork.com in 2015, but he needs your help to pick the concept. He’s pitched three ideas to producers, but the decision about which will become a weekly series is in your hands. That’s right: It’s up to you.
Watch Justin’s three pilot videos below, then vote in the poll for the video you’d like to see more of on FoodNetwork.com. Stay tuned to FN Dish in 2015 for all of the details on Justin’s upcoming series.
Nothing says Hanukkah like a latke crossed with a chicken finger. After all, the holiday is all about making the most of miraculous oil.
Perhaps with that partly in mind, the creative forces behind Sticky’s Finger Joint, New York City’s gourmet chicken-strip mecca, have come up with the perfect way to celebrate the Jewish festival of lights: a hybrid of a latke and a chicken finger that they’re calling simply The Latka.
Sticky’s is no stranger to whimsical regionally or ethnically inspired recipes. (Nor is it unfamiliar to Food Network fans, who will remember the eatery from 3 Days to Open with Bobby Flay.) The “handcrafted fingers” listed on its menu include a Wasabi finger, a Classic General Tso, the Tex-Mex-style Fiesta finger and the marinara-inflected Bada Bing. But the Latka, which features Sticky’s antibiotic-, hormone- and cruelty-free chicken marinated in buttermilk, onion and apple sauce, coated with grated onions, shredded potato and matzoh meal, and fried until golden and crispy – is especially close to co-founder Paul Abrahamian’s heart.