Next week we’ll be celebrating Thanksgivukkah, or Thanksgiving + Hanukkah. It’s when the first full day of Hanukkah falls on Turkey Day. The last time this happened was in 1888, and it won’t happen again for many moons (79,000 years to...
Turn your Thanksgiving table into a festive spread before the food arrives with fun decorations and ideas that can double as hostess gifts. Add sparkle to the table with the above beaded leaf runner, or set out Thanksgiving-themed crackers as place markers. When guests pop them open, they’ll find a turkey figure, Pilgrim hat and a joke.
Classic mashed potatoes: some would argue that they’re the best side on the Thanksgiving table. And while there’s nothing wrong with the traditional additions of salt, pepper, butter and milk, sometimes change is in order. This week’s Most Popular Pin of the Week from Food Network Magazine offers 50 delicious mashed potato recipes. Some are simple toppings, while other ideas incorporate pesto, hummus, roasted veggies and different cheeses.
For more Thanksgiving recipe inspiration, visit Food Network’s Let’s Celebrate Thanksgiving board on Pinterest.
Get the Recipes: Food Network Magazine’s 50 Ways to Mash Potatoes
It’s the perpetual Thanksgiving debate: turkey legs or breast meat? We all have our taste preferences, but which one is healthier? Find out in this Thanksgiving food fight!
Ditching the turkey skin is the first step to a lighter mea...
While so many restaurateurs struggle to launch and maintain businesses in New York City, Chef Marc Murphy appears to have found the secret to success. When this Chopped judge isn’t joining his fellow panel members at the table in reviewing contestants’ best attempts at basket dishes, he’s busy running restaurant kitchens at his five Manhattan restaurants: two locations each of Ditch Plains and Landmarc, plus his newest venture, Kingside. Having opened just last month, Marc’s Kingside is the first of his restaurants to reside in a hotel, and it is his only “new-American” menu, featuring a list of offerings with French, Spanish and Italian influences. FN Dish caught up with Marc at Kingside, located in midtown Manhattan’s Viceroy Hotel, to chat about his latest project, learn more about his goals in opening the restaurant and find out how he manages his busy schedules, both in the kitchen and on Chopped. Read on below to hear from Marc, then browse exclusive snapshots to take a photo tour of Kingside and see some of Marc’s most-popular dishes at Kingside.
What are you most excited about in opening Kingside?
Marc Murphy: I haven’t done a new concept in about five years, and in those five years, I think I’ve gotten a lot more popularity on Chopped, and I think a lot of the times people are like, “Oh, those chefs on TV kind of thing,” and I’m like, “Well, yeah, I’m still a working chef,” and I love doing what I do, and I’m excited to be able to produce new food and [a] new concept to my beautiful city.
How is Kingside different from your other restaurants, Ditch Plains and Landmarc?
MM: I guess I’ve opened myself up to be able to do different cuisines here, in the sense we’re calling it “new American,” where I can really sort of branch out and pull different influences from other countries, like Spain. You sort of let loose a bit with new-American cuisine, I feel. I can have a little more liberties, because Ditch Plains is really a New York-style fish shack, so I kind of have to stay within that vocabulary, and Landmarc is a bistro with some Italian influences, so you can’t start making sushi if you’re doing a bistro. I feel as though if somebody is going to come to your restaurant, you have to sort of keep true to what the concept is.
Pick up an extra bag of cranberries this year and dye a set of napkins for Thanksgiving. Put white cotton napkins in a simmering pot of 8 cups water mixed with 1/2 cup salt for 1 hour (this will help seal the dye later). Meanwhile, simmer 2 cups each cranberries, cranberry juice and water for 30 minutes in another pot, mashing the cranberries; strain and return the liquid to the pot. Rinse the napkins in cold water, squeeze dry and leave one end in the cranberry liquid for 4 hours. Rinse again, squeeze and hang to dry.
(Photograph by Kang Kim)
In most homes, OJ sees the light of day just once every 24 hours. That’s a shame, because 100% orange juice dishes out worthwhile vitamins and minerals (and also contains zero saturated fat, cholesterol, sodium or added sugar). Some nutritio...
With almost three years of Iron Chef America battles behind him since winning The Next Iron Chef, Marc Forgione is in no way the rookie of Kitchen Stadium anymore — after all, Iron Chefs Zakarian and Guarnaschelli have both accepted the famed title after him. He clinched the win in 2010, and from that point on he’s been reinventing the secret ingredients to make Chairman-worthy plates in each and every battle, and challenging not only his opposing chefs but also himself to compete at a higher level. Fresh off the opening of his third New York City restaurant, American Cut, FN Dish sat down with Marc to reflect on the past few years of Kitchen Stadium contests and to find out how he balances the demands of restaurant cooking and Iron Chef competitions. Read on below to hear from Iron Chef Forgione and learn which of his restaurants’ dishes he’s re-created on television and more.
It’s been almost three years since you won The Next Iron Chef. What’s been the most-surprising thing you’ve learned in that time?
Marc Forgione: Especially being in New York City, you can’t — whether you want to or not — you can’t rest on your laurels. There’ll be somebody just as hungry, or hungrier, or just as hungry as you were right there waiting for you to fall down so that they can start taking your customers and people can start talking about them. New York is the cliche: If you can make it here, you can make it anywhere. But once you get there, it’s tough to stay there. You have to make sure that you can.