How to Make Savory Monkey Bread

by in Food Network Magazine, November 2nd, 2013

savory monkey breadInstead of passing the breadbasket on Thanksgiving, serve this fun pull-apart loaf: Brush a tube pan with olive oil and put four or five toppings in small bowls (we used shredded cheddar, paprika, chopped dill, parsley and almonds). Form refrigerated breadstick dough into small balls (you’ll need three 11-ounce tubes), then roll each ball in a topping. Arrange the balls in the pan, drizzling with olive oil between layers. Drizzle with more olive oil and bake at 350 degrees F until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.

You can assemble the bread in the morning: Just cover with plastic wrap and refrigerate. Uncover and bake while your turkey rests.

(Photograph by Kang Kim)

Cream: Good or Bad?

by , November 2nd, 2013

With loads of calories and artery-clogging saturated fat, can cream ever really be part of a healthy diet?

Cream 101
Cream is richer than milk, ivory in color and has a velvety texture. It gives a luscious feel to many dishes, including soups and sa...

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Crispy Chicken Tenders with Piccata Sauce — The Weekender

by in Entertaining, Family, November 1st, 2013

Crispy Chicken Tenders with Piccata Sauce - The WeekenderIn the last few years, the bulk of my friends have become parents. It has been a joy to watch these dear people grow families and to see their once-tiny, squawking babes turn into little humans with preferences and desires.

One thing I’ve learned is that once kids enter the picture in your social circle, it becomes a whole lot harder to throw a traditional dinner party. And so, I stopped having them. Instead I started inviting people over for more casual gatherings and welcomed their children.

In the process, I’ve become a connoisseur of meals that allow you to cook once and satisfy everyone. Burrito bars are one good option, because they allow for mixing, matching and liberal applications of hot sauce for the parents.

Before you start cooking, read these tips

Waffle It: 12 Favorite Foods Totally Transformed with a Waffle Iron

by in Recipes, November 1st, 2013

Waffle obsession is upon us. It started when Leah Brickley, a Food Network Kitchens’ recipe developer, made French toast in a waffle iron. It was so good, with the perfect ratio of crispy and crunchy to creamy and eggy, that’s editors questioned why waffling isn’t the standard method of preparing French toast. Why isn’t this on brunch menus across the country? We wondered. And then: What else can we waffle?

Waffle mania ensued. Sure, there were some misses — which we’ll share with you in a later post — but Leah and team came up with a dozen waffled recipes that just might best the originals (you should have seen the Iron Chef America crew, passing by tastings and doing double-takes at the creations). Check the waffles out in our gallery, then break out the waffle maker to make these awesomely easy (and quick!) breakfasts, lunches, dinners and desserts. Happy waffling!

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Countdown to Thanksgiving: You Can Start Prepping Now

by in Holidays, November 1st, 2013

Countdown to Thanksgiving: You Can Start Prepping NowLet me start by admitting that I’m a horrible meal planner. It’s not for lack of trying. Lists have been made in the past, only to be lost or forgotten on the counter. After doing that one too many times, I took it as a sign that perhaps I was better suited to winging it. Truth be told, I like the spontaneity of “planning” meals while I’m shopping too. It offers more inspiration and frees me from the rigidity of a set menu.

Thanksgiving, though, is a different story. There are certain favorites I know I want to make every year, so when November rolls around I feel more inclined to be prepared. Two essentials I’ve needed every year are homemade stock for making gravy and pie crusts for dessert. Luckily, they’re both components you can get a jump on prepping well in advance before the holiday.

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What to Do with Celery Root? Try This Mash.

by , November 1st, 2013

celery root mash

It’s not the prettiest vegetable in the garden, but celery root, aka celeriac, is brimming with nutrients.

The high-fiber, knobby-looking veggie is an excellent source of potassium (controls heart rate and blood pressure) and vitamins A and C ...

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What to Watch: Giada’s Casino Night, Damaris’ Down-Home Breakfast and the Premiere of Restaurant Express

by in Shows, November 1st, 2013

Robert IrvineThis weekend on Food Network, watch all-new episodes that will inspire and entertain. Start Saturday morning off with some Tex-Mex favorites for the family from Ree. Then, Giada’s inspired by casinos when creating her party spread. In the evening, watch a special Miss America-themed episode of Cupcake Wars.

On Sunday morning, Rachael shows you how to make a week’s worth of recipes. Afterward, Guy reworks breakfast staples as lunch and dinner options. Then on Southern at Heart, Damaris shows a guest in need of culinary guidance how to create a down-home breakfast.

In the evening, watch Guy’s Grocery Games for a surprising twist in the final round. At 9pm/8c, tune in for the series premiere of Restaurant Express in which nine aspiring restaurateurs fight for the chance to win their own restaurant concept. They’ll be traveling by bus, facing challenges created by Robert Irvine, who will help them shape their own restaurant. And finally, watch a new episode of Cutthroat Kitchen, where the competitors in the last round must make s’mores, which may require a campfire for one unlucky chef.

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Gyros vs. Tacos: Which Restaurant Divided Concept Did You Like Better?

by in Shows, October 31st, 2013

Restaurant DividedCaught between her bickering fiancé, Neil Vaswani, and her mother, Terry Kipriadis, Vicky Giannakos explained: “My mother. She’s stubborn like a bull. Neil is also stubborn like a bull.” Terry opened Gyros & Goodies in Washington Township, N.J., three years ago, and Neil supported the venture as a substantial partner. But now that the Greek-focused restaurant is facing a mountain of financial struggles, Neil’s convinced the eatery should relaunch with a Mexican concept, while Terry is committed to Mediterranean fare. “The restaurant can’t continue like this, and as a family, we can’t continue like this,” Vicky admitted, just in time for Rocco DiSpirito and a Restaurant Divided transformation to decide the fate of her family’s business once and for all.

After sampling made-over menu items and overhauling the interior of the restaurant, Rocco welcomed everyday diners and esteemed restaurateurs alike for dinner at two concepts — the blue-and-white-clad Gyros & Goodies, run by Terry, and The Township Cantina, a bright spot staffed by Neil — in the same space. The future of Terry’s business, however, was ultimately in Rocco’s hands, as he number crunched profitability estimates and spoke with customers before eventually deeming Terry’s Gyros & Goodies more likely to succeed than Neil’s Mexican endeavor.

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Patience + Sugar: How to Make Your Own Caramel Apples

by in How-to, October 31st, 2013

How to Make Caramel ApplesMaking your own caramel might seem daunting, but it is actually remarkably easy — you just need sugar and patience. And when the reward is gorgeous tart-sweet, just-chewy-enough caramel apples, it’s worth being patient.

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Have a Homemade Halloween — Fall Fest

by in Holidays, October 31st, 2013

Have a Homemade HalloweenWhether you’re hosting a full-fledged Halloween bash or whipping up a low-key celebration tonight, throw a party that’s just as much about the good food as the costumes. Let’s face it: in between nibbles of bite-size candy bars and fistfuls of candy corn, your guests — and kids — could use some real food, too. Go beyond the annual sugar binge and make homemade appetizers and treats with fall’s finest seasonal produce. These dishes will impress even the most discerning ghosts, vampires and witches.

Made with crunchy phyllo shells and roasted Kabocha squash, Food Network Star winner Damaris Phillips’ Squash Tartlets with Kale Pesto are perfect mouthfuls between bobbing for apples and pumpkin carving. Then, save one pumpkin from a chiseled, toothy grin: Food Network Magazine’s Pumpkin Queso Fundido roasts a hollowed pumpkin with bubbly, spicy cheese inside. Savored with tortilla chips, it’s one part appetizer and another part decoration.

As a seasonal rendition of the Mexican mainstay, Butternut Squash Tamales are wrapped up mummy-style in traditional cornhusks. Stuff these with a squash-based dough and a filling of raisins, olives and chipotle chiles, and peel them open in between trick-or-treaters.

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