Cranberry Ginger Sticky Buns — Bake-Ahead Batches

by in Recipes, November 17th, 2015

Cranberry Ginger Sticky BunsI 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.

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Vote for Your Favorite Gingerbread House

by in Food Network Magazine, In Season, November 17th, 2015

gingerbread houseFor 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.

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Fans Show Us Their Guilty Food Pleasures: All About Pumpkin

by in Community, Shows, November 17th, 2015

Fans Show Us Their Guilty Food Pleasures: All About PumpkinThough 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.

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From the Turkey Down to the Pie: Thanksgiving on Top 5 Restaurants — Vote for Your Favorite

by in Shows, November 17th, 2015

The PilgrimIf 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.

Read on for the list and vote on your favorite dish

Season 2 of Foodie Call with Justin Warner: Scr(apple) Pie

by in Food Network Chef, Shows, November 16th, 2015

This week on Foodie Call, Justin invites Allison and Matt Robicelli of Robicelli’s Bakery over to his house to talk savory desserts. After the couple schools Justin in how to make a superior apple pie, Justin adds his own unique twist to their classic dessert — and it’s nothing like what you’re probably imagining.

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On Thanksgiving Day, Watch a Turkey Cooking from Start to Finish on FoodNetwork.com

by in Holidays, November 16th, 2015

turkey cooking on thanksgiving day
This Thanksgiving, our turkey-day plans will look a lot like yours — we’re putting the bird in the oven in the morning and waiting for it to get golden brown and juicy a few hours later.

And you can watch.

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Beyond the Kids’ Table: How to Involve Kids in Thanksgiving Prep

by in Family, Holidays, November 16th, 2015

Cooking with KidsWe get it, Thanksgiving Day is a busy one — especially if you’re hosting the meal. You have too much to do and not nearly enough help. It’s tempting to just hand over the iPad or park your kids in front of an all-day loop of Frozen to give you the freedom to prep in peace. But Thanksgiving is a family holiday, after all, and there are so many meaningful ways kids can get involved in the meal. Read more

Bobby Flay Calls This Everyday Ingredient “the Key to Thanksgiving”

by in Food Network Chef, Holidays, November 16th, 2015

Bobby FlayThere are myriad things and people without which Thanksgiving would not be complete: the turkey, the potatoes, the pumpkin puree, the gravy and, of course, your family and friends. But according to Bobby Flay, there’s just one ingredient that is “the key to Thanksgiving” — that one must-have product that will help marry the elements of the meal and ensure a successful feast.

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Rigatoni with Vegetable Bolognese — Meatless Monday

by in Recipes, November 16th, 2015

Rigatoni with Vegetable BologneseWhile traditional Bolognese sauces are packed with meat — often a three-way mix of ground beef, veal and pork — Giada De Laurentiis proves that veggies can indeed steal the spotlight in her top-rated recipe for Rigatoni with Vegetable Bolognese (pictured above).

Featuring a flavor-packed base of onion, carrots and bell pepper, Giada’s herb-laced sauce boasts a key ingredient to bulk it up in place of the meat: assorted mushrooms. “They’re very hearty and substantial,” Giada explains of the mushrooms. Just a splash of red wine adds another layer of complexity to the sauce, while a dollop of mascarpone cheese offers creaminess and a subtle tang. Giada recommends you save a bit of the pasta water when draining the noodles, as you may need it later to loosen up the sauce. Just before serving, toss the pasta with nutty Parmesan cheese to round out the flavor.

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Stuffing vs. Dressing: It Doesn’t Matter, So Long As One Is on Your Thanksgiving Table

by in Holidays, Recipes, November 16th, 2015

Sausage and Herb StuffingCan you really call your stuffing a “stuffing” if it wasn’t cooked inside the turkey? Do New Yorkers make “dressing,” or is that only a Southern dish? How many ingredient mix-ins is too many when it comes to reinventing the stuffing wheel? There are countless debates surrounding this all-important Thanksgiving side dish, but no matter what argument you believe, one thing is certain: A stuffing or a dressing (however you define it) ought to be on your table this turkey day. Check out Food Network’s all-star lineup of the best picks for both seasonal stuffings and dressings.

Sausage and Herb Stuffing
The beauty of Ina Garten’s timeless stuffing is that you don’t need to start prepping it days in advance to dry out the bread. She simply toasts freshly cut cubes for a few minutes to achieve the same effect.

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