by Emily Lee in Holidays, Product Reviews, November 10th, 2016
by Allison Milam in Recipes, November 10th, 2016
Ice cream: It may not be the first thing you think of as November temperatures drop, but what good is pie if not a la mode? Luckily for us, several ice cream retailers across the country have taken their love for Thanksgiving to the next level with seasonal pints that highlight the traditional components of a Turkey Day feast — cranberry, apple, sweet potato and yes, even turkey. Read on to learn where to find them.
Salt & Straw: November Seasonal Pints
Every fall, the wacky-flavor inventors at this Portland-based ice cream shop release a set of seasonal pints (pictured above) that incorporate ingredients — both savory and sweet — of a traditional Thanksgiving feast. This year’s lineup includes Cranberry-Walnut Stuffing, Sweet Potato Casserole with Maple Pecans, Salted Caramel Thanksgiving Turkey and more. With a range like that, why even bother cooking the meal?
Set of 5, $65
by Lianna Hursh in Behind the Scenes, Community, November 9th, 2016
Pumpkin, pecan and apple may get all the love on Thanksgiving, but they aren’t the only flavors that deserve a spot in your holiday dessert spread. Get carrot in on the action, too, with our favorite festive dessert recipes, each reaching plush, tender heights.
If you eat a slice of carrot cake for the promise of frosting alone, go even bigger by replacing your favorite part with a thick layer of creamy cheesecake. This decadent dessert mashup — Carrot Cheesecake — comes with layers of spiced carrot cake, rich cheesecake and a smooth sour cream topping.
by Amy Reiter in News, November 9th, 2016
This is a no-tricks, no-nonsense eating plan. The baby food diet is exactly what it sounds like: three or more days of eating pureed baby food and trying your absolute best not to complain (or vomit).
I first read about this diet in 2013 when my girl Jennifer Aniston was rumored to have shed quite a bit of weight from eating like a baby for a while. (This was a confusing moment for me, as it was the first time I ever questioned anything Jennifer Aniston did.) Started by celebrity trainer Tracy Anderson, the diet quickly became an internet phenomenon as a way to cut cals and drop pounds, fast.
It sounded like absolute torture. I genuinely could not understand why anyone would eat sweet potatoes out of a jar when they have the option to do otherwise. Only an idiot would put their body through that.
Fast-forward three years: I am that idiot.
by Sara Ventiera in Restaurants, November 9th, 2016
“Needless Markup” indeed. Neiman Marcus — which offers on its website such necessities as a private airplane entirely covered in rose gold for $1,500,000 (such a deal!) and a “curated collection” of 36 children’s books for $100,000 (Caldecott winners, but still …) — is not known for its low prices. Yet the luxury department store recently may have set a new bar for price-tag overreach by offering collard greens, that staple of down-home Southern cuisine, for (hang onto your wallet) $66, plus $15.50 shipping.
by Maria Russo in Food Network Chef, Holidays, November 9th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Though the term “charcuterie” often calls to mind platters brimming with delicate cuts of cured meats and velvety pâté, restaurants across the United States have begun turning out new riffs on this culinary art that dates back to 15th-century France. At the height of the pork belly-and-bacon mania that took hold of the nation during the past decade or so, charcuterie was added to many a menu. But the porcine obsession has since given way to a rising tide of healthier, plant-based dishes, with chefs now churning out veggie charcuterie at kitchens across the country. Read more
by Joel Raneri in Shows, November 8th, 2016
“Thanksgiving is that unique American holiday when everybody in the country suddenly thinks they have to serve 27 courses to 87 people,” Ted Allen told us recently. “And that’s hard to do, especially the cleanup, but also the prep.” Get nine of his best tips for hosting a memorable turkey day feast.
by Mallory Viscardi in Books, November 8th, 2016
This holiday season, Food Network is your one-stop shop for Thanksgiving recipes, holiday-themed competitions and plenty of tips for the perfect holiday party. Join Guy Fieri, Ree Drummond, Valerie Bertinelli and more of your favorite Food Network chefs as they share their recipes for decadent and delicious Thanksgiving menus. Looking for some help whipping up side dishes? The co-hosts of The Kitchen have the Ultimate Guide to Sides. And if you’re wondering what to do with all the leftovers, turn to Giada De Laurentiis and Bobby Flay, who are both putting their own spins on day-after-Thanksgiving brunch.
With the holiday season comes a whole new batch of holiday-themed competitions on Chopped, Guy’s Grocery Games and Beat Bobby Flay. There’s also a brand-new season of Holiday Baking Championship, which includes a special Thanksgiving challenge.
by Emily Lee in Holidays, Recipes, November 8th, 2016
The chill in the air can mean only one thing: It’s pie season. If you’re a pie veteran, someone who rolls up his or her sleeves and pulls on an apron enthusiastically each fall, we’ve got the perfect book for you. And if you’re a pie rookie, someone who shudders at the thought of crusts crumbling and fillings overflowing, we’ve got the perfect book for you too. They’re one in the same: Art of the Pie by Kate McDermott.
Art of the Pie is full of tips that are as simple to implement as they are effective in taking your pies to the next level. It features all the classics you’d expect to find (Blueberry Pie, Quintessential Apple Pie, Lemon Meringue and Pumpkin Pie, to name a few) as well as some new and some forgotten dishes, like a Shaker Lemon Pie, Chess Pie, and rhubarb paired with spices and berries and custard — oh, my! McDermott is a veteran at coaxing the best out of pie bakers (experienced and novice alike) at Pie Cottage, the studio where she teaches the recipes and techniques featured in Art of the Pie. Our favorite bites of advice are below, as is McDermott’s recipe for Cranberry Pie (pictured above) for you to try at home.
Here are our picks for the best of McDermott’s pie-making tips:
by Amy Reiter in News, November 7th, 2016
Second perhaps only to the centerpiece turkey, stuffings and dressings are some of the most-craved and comforting dishes on your Thanksgiving table. Whether you stuff your bird or not, these bread-based casseroles are both simple to prepare and versatile enough that you can suit them to your family’s tastes and whatever ingredients you have on hand. A classic stuffing will often include diced apples, onions and celery, but rich ingredients like mushrooms, diced squash, chorizo and even crab meat do wonders to dress up a bread bake. Here are a few celebration-worthy stuffings that you’ll want to add to your Thanksgiving menu.
Every Thanksgiving, Katie Lee pays homage to her Southern grandmother’s homemade stuffing recipe, which makes excellent use of leftover cornbread. Katie’s version includes a few updates — the most important of which is her earthy herb butter for sauteing the onions and celery. If you have any extra, try rubbing it on your turkey before roasting; it’s divine.
Even if you’ve taken the time to make a food budget (and if you have, here’s to you!), all that careful planning can get knocked sideways in an instant. You order in on a whim. (You’re busy!) You splurge on a pricey treat. (You deserve it!) You cave to the pressure to spend to save. (Who has time to do math?)
Money magazine has just pegged a few “food budget busters” and how to guard against them. They are …