There’s nothing better than a heaping helping of potatoes; whether they’re Yukon Gold, russet or fingerling is entirely up to you. The hearty vegetable sometimes gets a bad rap, but potatoes are actually low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6.
Make the most of this year’s potato harvest by mixing them with other rich ingredients and baking ‘em in a casserole dish. Easy to put together and full of flavor, a casserole makes for a great make-ahead meal that requires hardly any prep.
Whip up Emeril’s Twice Baked Potato Casserole for a buttery, cheesy mashed mix. The key is adding butter, sour cream, heavy cream and seasonings to the potato flesh once they’ve gone through one round of baking in the oven.
More potato recipes from family & friends »
Homemade soup in under an hour? Yes, please. This recipe will warm your tummy in no time.
Get the recipe: Roasted Butternut Squash Soup
Browse more of Food Network’s butternut squash recipes.
You won’t find me wearing a bowtie or a tweedy jacket. I don’t speak with a lilting English accent or raise a pinky when I drink. In other words, I don’t look like the prototypical wine expert. This is good news for you, because I don’t get special treatment in restaurants; in fact, you might say I have a front-row seat to the nerve center of wine anxiety. The idea that we’re supposed to make the right choice from a long list of foreign names, years and prices — and do so in the stolen moments of glancing down at a wine list — is a game for Don Quixote.
Assuming that your server or sommelier seems informed, here are three ways to stack the deck in your favor by ordering wine with just one sentence.
Three ways to order wine »
It’s official: Now’s the time to bust out the slow cooker (if you haven’t already). Food Network recently asked Facebook fans to fill in the blank: “I can’t wait to cook ________ in my slow cooker.” Most of you said you’d cook everything in a Crock-Pot if you could, but out of the 2,000 plus comments of fall favorites, a few meaty dishes really get you excited.
For dry-rubbed pulled pork that’s finger-lickin’ good and brined in molasses, look no further than Alton’s Pulled Pork. Kept at a slow simmer for 12 hours, this dish doesn’t need any extra sides or fixings.
Make it a sandwich when you try Bobby’s Pulled Pork Sandwich With Black Pepper Vinegar Sauce and Green Onion Slaw. Taken from his pulled pork Throwdown, Bobby proves this recipe is the real deal. Delicate drizzles of sauce are the key to keeping everything super moist.
More slow-cooked favorites »
Home cooks and Thanksgiving dinner guests have another reason to be thankful this year. Ted Allen, Sunny Anderson, Anne Burrell, Melissa d’Arabian, Bobby Flay, Alex Guarnaschelli and Rachael Ray will come together to answer some of the toughest questions about holiday meal making on Thanksgiving Live!, a two-hour call-in show hosted by Turkey master Alton Brown on Nov. 20 from 12 pm to 2 pm.
From solutions to dry turkey and lumpy gravy to Food Network stars demonstrating helpful tips and delicious recipes, experts will be on hand to address perennial problems.
Do you have a question you need answered? Leave your question in the comment section below, and then tune in to FoodNetwork.com on Nov. 20 from 12 pm to 2 pm to see if your question has been answered.
After the on-air broadcast concludes, the cast will sit down to enjoy the Thanksgiving feast they prepared during the show, and the online streaming video will continue with post-show coverage. Each guest will contribute a signature dish — covering everything from starters to desserts — and Alton will carve the turkey.
Do you want to be on Thanksgiving Live! on Food Network?
We are soliciting Skype viewers and callers throughout the country who would like to be part of our show: Sunday, November 20, 12 pm to 2pm EST.
Email the following information to email@example.com and a Thanksgiving Live! Producer may contact you for more information:
Home telephone number
Your Thanksgiving question
Quick to make and endlessly versatile, tacos are an easy weeknight pick the whole family will enjoy. These spinach-stuffed tacos are packed with good-for-you leafy greens, smooth and creamy ricotta cheese and spicy salsa verde. For an extra punch of protein and a burst of color, add rinsed and drained black beans and chopped fresh tomatoes.
Serve along with Food Network Magazine’s hearty Curried Brown Rice Pilaf with crunchy almonds and chewy raisins.
Get the recipe: Ricotta-Spinach Tacos from Food Network Magazine.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
This question tends to pop up at least once during our weekly “Ask the Editor” Facebook chats: Do cakes with cream cheese frosting need to be refrigerated? With the holidays right around the corner, it’s a great time to explore and answer this question. From Paula’s Pumpkin Bars to Giada’s Spiced Apple-Walnut Cake With Cream Cheese Icing to the classic Red Velvet Cake, it’s hard to escape cream cheese frosting’s creamy goodness.
So does it need refrigeration?
Food Network Kitchens answer the question »
A crowd-pleasing sandwich that is as quick to make as it is easy on the wallet, the sloppy joe is a go-to favorite among kids and grownups alike. This weekend, ditch the Manwich and add some global flair to this comfort food classic. Just a few ethnic spices and creative preparations are all you’ll need to turn this predictable supper into an eat-with-your-hands meal to remember. Don’t forget the napkins.
Aarti Sequeira’s Bombay Sloppy Joes recipe from Food Network Magazine uses lean ground turkey instead of traditional beef and features a light ginger-laced tomato sauce. Before spooning the meat onto the bun, Aarti adds crunchy pistachio nuts and chewy raisins for extra texture in this hearty dish.
More sloppy joe recipes »
October’s Color of the Month is a jewel of fall, signaling changing leaves and cozy family dinners. HGTV’s color team picked teal as the stunning winner, which designers and readers alike consider “intense,” “rich,” “elegant” and “transfixing.” On FN Dish, we are sharing a darker green hue of teal in a feast for your eyes and appetite.
The deep, dramatic green shade of teal makes me think of fall produce like the strong sleek rind of acorn squash. When you cut into it and cook up the vegetable’s hearty meat, you get another rich autumn color: burnt orange. Both fall colors pop in this recipe for Balsamic Glazed Acorn Squash featured in Food Network Magazine.
Read more »
Michael Symon knows a thing or two about Thanksgiving dinner. In fact, he’s already prepared two this year. The chef told Food and Wine Magazine that by the end of July the had prepared one traditional Midwestern meal with all the Thanksgiving trimmings in his Manhattan apartment and a second on the set of Iron Chef America’s Thanksgiving Battle. Many of Chef Symon’s dishes are Greek-inspired, adding flavorful twists to some of the old standards.
Find out what Alton, Marc and Cat are up to »