Wine is aged in a barrel, so why not spirits? That’s the thinking behind the newest trick of the artisan bartender trade: barrel-aged cocktails. “Barrel aging will refine the product and round out any harsh notes, making the spirit a bit more palatable for guests,” explained Maxime Belfand, head bartender at New York City’s Saxon + Parole. “The wood also imparts interesting flavors into the spirit, so you can experiment with different types of woods for this as well. Also, the barrel aging exposes the spirit to oxygen, which also adds a new flavor element, making it a bit more complex.” Here are three top spots where you can sip your next barrel-aged cocktail.
We know we’re slaves to fashion when it comes to the clothes we wear, but sometimes we forget just how of-the-moment the foods we eat are.
We Americans weren’t always dining on grilled salmon, quinoa and kale salad for our evening meal (so 2015) — something the video makers at Mode.com make super-clear in this video surveying 100 years of dinner trends in less than three minutes.
On this week’s episode, our young Chopped Junior contestants got into the holiday swing of things with Thanksgiving-inspired mystery baskets. So with pumpkin pie spice and rainbow carrots in mind, we threw together a fun autumnal hummus that kids can enjoy as a side or main dish for lunch.
It’s cranberry season! Very soon now, those ubiquitous tart, little red berries will undoubtedly be making their way to your Thanksgiving table. Cranberry sauce is one of the most-beloved holiday flavors, and it is part of nearly everyone’s menu. But for many people, cranberry sauce is often an afterthought that’s usually uncreative and never a showstopper — just a box to check off in the “must have” category.
But cranberries are beautiful, delicious and so much more versatile than you think. Why not give your regular recipe an upgrade this year? Here are some great ideas for fresh cranberries. Read more
A steamy mug of hot cocoa is inarguably the best way to counter the cold weather. Though you could go the store-bought route and swirl powdered hot cocoa mix into hot water or milk, going the extra mile and making your own chocolatey blend from scratch is totally worth it. Get our top homemade hot chocolate recipes for sipping all winter long.
Food Network Kitchen’s Slow-Cooker Peppermint Hot Chocolate is one festively minty recipe that you shouldn’t wait until the holidays are in full swing to savor. It’s made and served all in one pot, and it’s thickened and enriched with dark chocolate.
Pies are the quintessential Thanksgiving dessert. But that doesn’t mean you can’t showcase fall flavors like pumpkin, pecan and apple in other sweets as well. Think outside the pie crust and take your turkey-day dessert spread to the next level this year with inspired holiday cakes, cupcakes and cookies.
I used to be afraid of yeasted recipes. When I was kid, I was desperate to bake with yeast. I wanted to enjoy the pillow-soft texture that you can get only from warm-from-the-oven, freshly baked, homemade treats. But I could never make my breads rise. There were a few likely explanations. First of all, since yeasted baking projects were an infrequent occurrence in our house, chances were that the yeast was anywhere from 1 to 21 years old. Secondly, our drafty house could be quite chilly during those long New England winters. I could barely rise out of my own warm bed every morning. How could I expect my doughs to budge? And I probably overcompensated for the temperature with boiling-hot milk, no doubt killing my yeast before things even got rolling.
Thankfully, as an adult, I’ve learned how to keep my yeast happy. I always store it in the freezer. (That keeps it fresh longer.) And if there is any doubt, I proof it before adding it to the dough. This recipe doesn’t call for proofing the yeast, but it’s easy to do. Simply dissolve the yeast in the warm milk and let it stand for 5 minutes. If the yeast gets nice and foamy, add it to the flour mixture and proceed with the recipe as written. If it doesn’t, start over with new yeast.
For the December issues of Food Network Magazine and HGTV Magazine, the sister publications went head-to-head in a gingerbread house contest. The challenge: Each staff would decorate a simple gingerbread house made with a kit from the craft store, using all edible ingredients. Who won? That’s for you to decide.
Vote in the poll below, just for fun, to let the editors know which one is your favorite. Then head to Hearst’s sweepstakes page for a chance to win a $500 gift card to Michaels and a Wilton cake-decorating kit.
Though Halloween has come and gone, pumpkin season is still upon us as we look ahead to Thanksgiving; after all, what’s turkey day without a sweet slice of pumpkin pie to finish the feast, right? In honor of last night’s Season 2 premiere of Guilty Pleasures, which showcased your favorite chefs’ picks of Thanksgiving-inspired eats from coast to coast, Food Network asked you, fans watching at home, to show us your best-ever pumpkin plates. And in true superfan fashion, you showed off some droolworthy creations. Keep on reading to see our favorites.
On their own, pancakes are among the most-indulgent breakfasts to wake up to. But when you add pumpkin, like Jose Antonio Garcia does with this butter-topped stack, this morning meal turns into a next-level treat.
If you’re looking to get your Thanksgiving fix without the hassle of cooking for a crowd, then Food Network’s Top 5 Restaurants, Mondays 10:30|9:30c, has the answer. Whether you want a piled-high turkey sandwich or a pie buffet so big it will make your jaw drop, there’s something for everyone. Hosts Sunny Anderson and Geoffrey Zakarian counted down the list. Find out where you can get the best Thanksgiving dishes in the country.