Is Cafe Mocha to Winter As Pumpkin Spice Is to Autumn?

by in News, November 13th, 2015

Is Cafe Mocha to Winter As Pumpkin Spice Is to Autumn?Are you feeling unapologetically pumpkin spiced out as autumn begins to give way to winter? Wondering what seasonal stunt flavor comes next? Wonder no longer: It’s cafe mocha.

Sure, sure, winter has often been considered the season of peppermint — what with candy canes and all. But this year Mars is apparently augmenting its minty winter holiday candy offerings with Christmassy bags of cafe mocha-flavored M&M’s.

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All the Ways to Cook a Potato This Thanksgiving

by in Holidays, Recipes, November 13th, 2015

Stuffed Sweet Potatoes with Pecan and Marshmallow StreuselButtery, rich and oh-so-creamy, mashed potatoes are surely a beautiful thing. But when it comes to putting spuds to work, the everyday mash isn’t the only option. This Thanksgiving, no matter what kind of spuds you have on hand, try stuffing your potatoes, or smashing them, souffleing them, roasting them or even turning them into a bisque. Check out Food Network’s best-ever potato picks below for holiday-worthy inspiration.

Stuffed: Think of Tyler Florence’s easy-to-make sweet potatoes as the cousins of the sweet potato casserole you know and love. He bakes the spuds, then fills them up with a sweetened, cinnamon-scented filling of crunchy pecans and gooey marshmallows.

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7 Thanksgiving Shortcuts to Be Thankful For

by in Holidays, Recipes, November 13th, 2015

Apple PieWhen you’re hosting a big crowd for the holidays or even cooking for a crew of kids — a pair of daunting tasks if there ever was one — this list is for you. And if you’re doing both like I am this Thanksgiving, this one’s for you. And because many of the dishes can easily be made days in advance (or more), you can knock out most of the cooking well before Thanksgiving Day arrives.

Make and Freeze: Apple Pie 
Prepare an unbaked apple pie, like this one from Food Network Kitchen, then pop it into the freezer until you’re ready to bake. The trick: Wrap the whole thing in three layers of plastic wrap, then place in a gallon-size freezer bag or add another layer of aluminum foil. Tips:

  • Take the pie out of the freezer and put directly into the oven, just add 20 to 30 minutes of baking time.
  • Use a metal or ceramic pie plate; glass may not be sturdy enough to go from the freezer to the oven.
  • Pumpkin (or any other kind of custard) pie won’t work as well, but in that case, you could make the crust and freeze it ahead of time.

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What to Watch: Martha Stewart on The Kitchen and A Barefoot Thanksgiving with Ina and Bobby

by in Shows, November 13th, 2015

Geoffrey Zakarian and Martha Stewart on The KitchenIt’s time to break out the Thanksgiving recipes and start planning your holiday meal, and the Food Network chefs have you covered with easy make-ahead recipes to make this year’s feast easier than ever. First, Ree Drummond is fixing up a campfire meal complete with Cheesy Bacon Hot Dogs and Big Time Sangria (but don’t miss her turkey-day tips in a special episode on Monday night). Next, Nancy Fuller is putting timesaving spins on everything from the turkey to the pie on her Thanksgiving special. After that, The Kitchen co-hosts have you covered with a timeline for the big meal, and a special appearance by Martha Stewart. Then, Patricia Heaton creates a cozy meal of Cranberry Cornbread Bites and Prosciutto-Wrapped Pears. Finally, Valerie Bertinelli hosts her own Thanksgiving celebration filled with Sweet and Salty Pepitas and a Deep-Fried Turkey you have to see to believe. And on Saturday night, don’t miss two new episodes of Unwrapped 2.0.

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Restaurant Ambush Revisited: Stay or Go at Ellendale’s Restaurant

by in Shows, November 12th, 2015

Robert Irvine on Restaurant: ImpossibleIt’s the name of the Ambush game that business owners are shocked by Robert Irvine‘s unexpected appearance with his Restaurant: Impossible team. What happens after that initial surprise is up to the owners themselves: Are they open to Robert’s help, or are they so fearful of change that they refuse to let him make their eateries better? On tonight’s brand-new episode, one owner, Julie of Nashville’s Ellendale’s Restaurant, nearly turned down Robert’s offer of a second chance at success when he visited her restaurant unannounced. But once she came to terms with the potential for vast improvements, she readily welcomed him and his team. And it’s a good thing she did, because after a few days of work, Ellendale’s reopened to a full house. Read on below for an exclusive interview with Julie to see how her business is faring these days.

“Business has improved since the buzz of the show. It’s up about 20 percent, which is huge to me. Before the show I was running four or five servers a night and now seven or eight,” Julie admits. She adds that she’s pleased with the updated design of the restaurant, as are her employees and the diners who visit the restaurant. “The staff loves taking the guests around the room and showing off the new changes. I think everyone’s favorite element is the outrageously large wood beam turned into a chandelier hanging in the center of the dining room,” she says.

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One-on-One with the Chopped: Impossible Champion

by in Shows, November 12th, 2015

Robert and EmilyIn the new Impossible tournament, Chopped switched up the format and made the baskets even more difficult. In each of the three preliminary rounds, four chefs competed to earn a spot in the finale for a chance to go up against Mr. Impossible himself, Robert Irvine. If one of the chefs beats Robert, the winning chef will go home with $40,000 in prize money. In tonight’s episode, the three winners of the preliminary rounds cooked through an appetizer round, before the remaining two moved on to the entree round. The winner of that round got to go up against Robert in a wild-card round. But who won? Read on to hear from the new champion.

Get the Exclusive Interview with the Chopped: Impossible Winner

Guinness Is Going Vegan

by in Drinks, News, November 12th, 2015

Guinness Beer Is Going VeganSoon even vegetarians and vegans will be able enjoy a nice pint of Guinness. That’s because the stout will no longer include traces of dried fish bladder.

Perhaps you didn’t know Ireland’s favorite beer featured fish bladder in the first place. Indeed, for 256 years, the stout has been filtered using isinglass, a fish byproduct used by some brewers to accelerate the settling of yeast in beer. Most of the bladder is filtered out in the process, but some residue — “minute quantities,” as Guinness put it — may remain.

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Here’s What Food Network Stars Crave Most on Thanksgiving

by in Food Network Chef, Holidays, November 12th, 2015

Sunny AndersonAfter hours (days, really) of prepping each element of Thanksgiving dinner, once your family and friends have gathered around the table and everyone has been served a plate, there’s nothing else to do but finally eat the feast before you. From the mashed potatoes and sweet potato casserole to the Brussels sprouts, roasted carrots and, of course, the juicy turkey, there are countless reasons to love the meal — not to mention the dessert that comes after it — so it’s no surprise that seemingly everyone looks forward to one element of it in particular. FN Dish caught up with some of your favorite chefs, and it turns out that they too crave specific dishes — read on to see what they had to say.

“I look forward to everything, but I love the mac and cheese, because I seldom make it — even though I love mac and cheese — really, because I love it I seldom make it, because it’s a 9-by-13 moment, and what will I do with the rest of it, you know?” Sunny Anderson admits.

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5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert — Fall Fest

by in Recipes, November 12th, 2015

Carrot CheesecakeCrunchy carrots may be a go-to for snacking, but this in-season root vegetable brings a whole lot more to the table when it’s brought into your baked goods. As you load up your Thanksgiving menu with carrot side dishes, don’t forget that carrots can also be grated and integrated into moist, luscious and comforting cakes. Each of these amazing carrot cakes comes with the mandatory slathering of creamy cheese frosting, as well as its own unique spin.

Make Food Network Kitchen’s decadent, three-layer Carrot Cheesecake the crowning element of your Thanksgiving dessert spread. It’s a sweet mash-up of spiced carrot cake, rich cheesecake and a smooth sour cream topping, and you can learn how to make it from start to finish here.

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How to Win the Dessert Course This Thanksgiving: Pie, Pie and More Pie

by in Holidays, Recipes, November 12th, 2015

Apple-Pumpkin-Pecan PieAfter a richly decadent Thanksgiving feast of turkey, stuffing, mashed potatoes and likely several kinds of casseroles, the only way to end the meal is with something sweet … and also richly decadent. If cakes are the go-to at birthday parties, then pies were made for turkey day. Whether your family craves the tradition of a spiced apple pie or prefers the creaminess of the peanut butter variety, there’s indeed a filling for every personality this season. Check out Food Network’s top pie picks below, each a tried-and-true favorite from our chefs.

Apple-Pumpkin-Pecan Pie
Let’s nickname this one “indecision pie”: It’s a three-way mash-up of apple, pumpkin and pecan pies for those times when you really want a slice of all three at the buffet table. With a base of buttery pecans, an edge of sweetened apples and a center of spiced pumpkin puree, this pie boasts comforting fall flavors in each bite.

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