This is a classic New England dessert my mother would make during the fall months. She would always make it in a deep, small dish, but I like a shallow (about 2-2 1/2 quart capacity) baking dish. The caramelized apples give the dessert a lighter, fruitier touch. I chose some of my favorite apple varieties for their flavor and ability to hold their shape while cooking. At my local farmers’ market, the guys always have great apple suggestions, and every season I like to pick a new apple variety and make it my “apple of the season.” Last year, I got stuck on the Mutsu for its tart, but also somewhat sweet-when-cooked flavor and crisp texture. This year, I am in search of the perfect cooking apple. What would that entail? An apple that would hold its shape when cooked and also retain a lot of flavor. Not an easy task. I am currently experimenting with Braeburn and Empire apples.
Ellie’s hearty, meatless pasta dish won’t break the bank for dinner tonight.
Get the recipe: Penne With Roasted Tomatoes, Garlic and White Beans
Browse more of Food Network’s smart indulgence recipes for the holidays.
Still finding Thanksgiving leftovers buried in the back of your fridge? Put them to good use by incorporating them into a meatless shepherd’s pie. Maybe you have a few stray onions or celery stalks that didn’t make it into the stuffing — toss them in. Did you accidently buy too many carrots? No problem. This recipe calls for three. What to do with Grandma’s mashed potatoes? Repurpose them as the creamy topping on this hearty baked dish.
Get the recipe: Vegetable Shepherd’s Pie from Food Network Magazine
There was a tangible change in atmosphere as we entered the second half of the competition.
In part, it was because our location moved from laid-back Los Angeles to the electrifying buzz of New York City. Four of the remaining chefs call this amazing city home, while the two others were obviously determined to represent their West Coast towns. Where once there had been jollity and camaraderie, now there was tension and nerves set on edge. One mistake, one poor dish or one unwise choice in presentation, and the chance of a lifetime could be over.
If you are going to prove you can cook on a grand scale, where better to do so than in Grand Central Station, one of the most beautiful buildings in New York? This time, the three regular judges were joined by restaurateur Charlie Palmer and the winner of NIC Season Three, Iron Chef Marc Forgione. Their role was to add sage words to our own comments about the dishes presented by each chef in response to the Chairman’s request to prove themselves as great storytellers. It may seem like an odd task for a cook, but the current Iron Chefs will tell you that many battles have been won or lost based on how the dishes have been presented to judges in Kitchen Stadium.
The playing field is now tied up — three women and three men remain to battle it out in NYC for one Next Iron Chef title. In this candid shot from Sunday’s episode, the ladies (Chef Guarnaschelli, Chef Falkner and Chef Burrell) take a quick breath and a rare break in Grand Central Station. Are they strategizing about the next challenge? Bonding and gossiping about the guys?
Before you tune in this Sunday at 9pm/8c to watch these talented female chefs in action, we’re challenging you, Next Iron Chef fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
Who’s your favorite rival chef so far? Cast your Fan Vote up to 10 times per day.
I come from one of those families where the Thanksgiving menu is essentially written on stone tablets. Many years ago, it was declared that there shall be turkey with stuffing (some cooked inside the bird and some cooked outside). Mashed potatoes are compulsory, as are sautéed Brussels sprouts, homemade gravy and cranberry jelly in the shape of a can.
When I was 12 years old, my cousin Jeremy brought an unscripted dish to our Thanksgiving table, but it was so wonderful that it was added to the holiday canon. It was a very large bowl of steamed and mashed butternut squash, enriched with a bit of powdered ginger and plenty of butter.
The only issue with this squash dish is that we somehow always manage to make so much of it that it ends up being totally out of proportion with the rest of the leftovers. The only thing that ends up outlasting is the gravy. (My father has trouble making less than a gallon of gravy.) Thankfully, I’ve discovered just the thing to transform all that squash and make it the most sought-after leftover around (though, if you make something else out of it, can it still be called a leftover?).
After all the excitement of Thanksgiving has ended, the big feast has come to a close, all dishes have been washed and the last of the family heads home, there are always the leftovers. Sometimes I think the leftovers are more exciting than the actual Thanksgiving dinner itself. I mean, what’s better than a few days of mixing and matching foods to create a meal, adding a few things here and there and being able to call it dinner? Pretty fabulous, huh?
The best leftover in my opinion has to be the mashed potatoes. Whether you use regular mashed potatoes, garlic mashed potatoes or mashed sweet potatoes, they are always excellent for a few days post-Thanksgiving. And what better way to use them up than by turning them into little croquettes and inviting some friends over for nibbles and drinks.
One of the perks of hosting Thanksgiving dinner is that you get to keep most of the leftovers. But how are you ever going to use up the remains of that 20-pound bird and what can you do with all of those extra vegetables? Food Network’s five best leftover recipes below offer creative suggestions to rid your fridge of those Turkey Day remnants and more by repurposing them in easy ways that won’t slow you down on Black Friday.
5. Turkey Bolognese — To save time, Giada uses pre-made marinara sauce to make this simple but satisfying pasta dish, featuring dark-meat turkey and chopped vegetables.
4. Potato Croquettes — Paula coats leftover mashed potatoes in breadcrumbs and pan-fries them until golden brown with a crispy coating.
Leftovers are practically guaranteed after a meal as large as Thanksgiving dinner. In my house, we ensure them by making a small, extra turkey and several batches of stuffing, so that everyone can take some home. But beyond making turkey sandwiches and soup, what can you do with all of that extra meat and how should you use up those spare potatoes and vegetables? We have the answers, plus helpful tips on how to safely store leftovers and inventive recipes for next-day dishes.
Shelf Life: Though there’s no reason to rush through Thanksgiving dinner in order to get the leftovers in the fridge, it is best to start packaging them within two hours of the meal. In general, most leftovers can be kept in the refrigerator for up to four days. Frozen leftovers, however, are best within 2-3 months, though they’ll remain safe to eat forever, so long as they are kept at 0 degrees F.
Unstuff the Stuffing: If you chose to stuff your turkey, remember to unstuff it before storing. Scoop it out of the cavity of the bird and keep it in one container, and put the carved meat and each of your side dishes in their own separate containers.
Happy Thanksgiving! It’s time to sit back and relax — well, aside from some cooking — and make room for the big feast. Having prepared well ahead of time, you’ll impress your family and friends as the cool, calm and collected host. As much as we love the Thanksgiving meal, our favorite time of day is always the morning of, alternating between preparing the final dishes in the kitchen and sitting down to watch the parade with family and early guests. Not to mention, nothing beats the smells of a kitchen in full-on Thanksgiving mode.
• The Grand Finale: The moment you’ve been waiting for: time to roast the turkey. Unstuffed turkeys take hours to roast (anywhere from 3 to 5 hours depending on the size and the method), and you’ll want to give the bird at least 30 minutes to rest before carving, so start nice and early. One technique we like is to roast the bird at moderate heat, around 350 degrees F, only opening the oven door to baste occasionally so the heat stays inside. If the breast is getting too dark, you can cover it with foil. The turkey is done when the internal temperature of the breast is 165 degrees F and the legs are about 175 degrees F. Here’s where you get to use that meat thermometer.