by Kirsten Vala in Holidays, November 1st, 2011
by FN Dish Editor in Recipes, November 1st, 2011
One side effect of working as an editor for FoodNetwork.com is that you end up thinking about Thanksgiving starting in June, craving mashed potatoes all through the summer. This year, as I waded through Thanksgiving recipes on our site, familiar old faves and great new takes, I decided that this was the year I would revamp my family’s Thanksgiving bread basket.
Sometime in July I decided I would bake Alex’s Parker House Rolls for Thanksgiving — they look soft, buttery and oh, so classic. But this is one recipe I decided to take for a test drive before the big cooking extravaganza of Thanksgiving, where every bit of counter and oven space needs to be carefully budgeted and coordinated. So, like sydney1212, the latest reviewer of this recipe (glad I’m not alone), I baked a test batch of these rolls over the weekend.
by FN Dish Editor in Holidays, How-to, November 1st, 2011
Want to know what Food Network fans were cooking in October? From Butternut Squash Soup to cheesy Chicken Enchiladas and sweet pumpkin desserts, here are the top 10 recipes of the month:
10. Tyler’s Chicken Enchiladas
9. Apple Coffee Cake With Brown Sugar Glaze
8. Alton’s Pumpkin Bread
7. Pumpkin Pie
6. Paula’s Chicken and Dumplings
The top 5 recipes of October »
by Victoria Phillips in News, October 31st, 2011
To create a smooth, rich gravy for Thanksgiving, gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
Try making: Ina Garten’s Homemade Gravy recipe
Food Network Magazine shows you how to make the perfect gravy in seven simple steps (photos).
by Cameron Curtis in In Season, Recipes, October 31st, 2011
Girls Scouts across the nation now have the opportunity to earn and add one more badge to the collection prominently displayed on their green vests: Locavore.
This badge, released in honor of the organization’s 100th anniversary, allows girls to explore the local food movement in their communities, said Alisha Niehaus, executive editor, Program Resources, in a recent interview with The Food Section.
All of the group’s badges are a reflection of what today’s girls said they want to know about, Alisha said.
A Locavore badge is achieved in five steps »
by Simon Majumdar in Shows, October 31st, 2011
There are so many beautiful (and strange-looking) squash at the market right now. Sure, they’re great for a table centerpiece for Thanksgiving, but why not cook with them as well? Turn acorn, butternut, fairytale (yes, fairytale) and more into a delicious fall soup. Add in some pumpkin and you’re cooking the best of what fall produce has to offer.
Get the recipe »
by Maria Russo in Recipes, October 31st, 2011
Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.
Any concerns that the 10 chefs competing on this season of The Next Iron Chef might not feel the pressure, given their remarkable culinary achievements and already stellar careers, were dispelled the moment they came face to face with the three judges on the edge of the lakeside.
The beads of sweat running down their brows were not only caused by the blazing sun under which they had been forced to cook, but also from the stern warnings given by the judges. We made it very clear that taste would count for everything during this competition, and their reputations not at all.
Chef Spike had drawn the “lucky” straw and, while he might have thought it amusing to pair Chef Irvine with Chef Burrell and wise to pair himself with Chef Samuelsson, there was a very distinct possibility that it could all come back to take a large chunk out of his youthful posterior.
by Maria Russo in Food Network Chef, Shows, October 30th, 2011
It won’t be too tough to go meatless today, as your diet will likely consist of just chocolate and candy corn. However, if you want to squeeze in a good-for-you meal in between your sweet indulgences, we have a ghoulishly good meatless menu for you this Halloween.
Robin Miller’s veggie-friendly chili (pictured above) is full of protein-packed beans, fresh bell pepper and heaping spoonfuls of hot sauce, chili powder and pickled jalapeno. Simply combine the ingredients in a slow cooker and let it do all the work, so you can enjoy trick-or-treating and have dinner waiting at home.
Ladle the chili atop mashed potatoes, polenta or rice, or serve along with Gina’s Cheddar and Herb Biscuits, ready in less than 30 minutes.
Get the recipe: Robin’s Vegetarian Chili
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Maria Russo in Holidays, Recipes, October 29th, 2011
The Next Iron Chef: Super Chefs kicks off on Sunday night, and we chatted with host Alton Brown about the fourth season of this all-star culinary competition.
After four years of hosting The Next Iron Chef and 10 on Iron Chef America, Alton has witnessed hundreds of culinary battles, experienced a myriad of secret ingredients and tasted thousands of gourmet plates. We asked him about the difference between a typical Iron Chef battle and that between Super Chefs. He explained, “It’s professional, but there’s the added tension of having a lot to lose. Every one of those chefs doesn’t need to prove anything, but losing still really kind of sucks. There’s a lot of tension there because of that.”
Of the rivalry between the 10 Super-Chefs, Alton assured us that the battles would be aggressive, but never malicious. “You’re never going to see any backstabbing or cattiness; they don’t do that,” he noted. We would expect nothing less from such professionals as Robert Irvine, Alex Guarnaschelli, Anne Burrell and Michael Chiarello, among others, as they are friends and colleagues outside of the competition, as well.
by Debra Puchalla in Holidays, October 29th, 2011
Trick or treat, smell my feet, can I have a homemade sweet to eat? This year, skip the usual store-bought candies and whip up some Halloween classics in your own kitchen. Perfect to pass at a Halloween party or hand out to eager trick-or-treaters, our devilish decadences below are quick to make and feature your favorite sugary flavors.
It takes just four ingredients to make Food Network Magazine’s ghoulishly good Caramel Puffs (pictured above). Dip large marshmallows into creamy caramel, set atop crushed pretzel sticks and drizzle with decadent chocolate sauce. Once dry, put two of these salty-sweet concoctions in a cellophane bag for an easy gift.
Homemade Peppermint Patties and Baby Ruth’s »
The trick of October is for the monster mishmash of kids’-soccer watching, family apple-picking and pumpkin-patch prowling to lead up to a calm, cool finale: Halloween. For months my three boys, ages nine, seven and three, have plotted their costumes: a Harry Potter Quidditch player, a wizard — not Harry! — and a superhero dinosaur (whatever that is). My plans for what to serve while we carve pumpkins is less set in stone.
Inspiration for last-minute Halloween party treats, Harry Potter-style, came during a quick trip to Florida this week. After all, little wizards need food and drink for fruitful spells. At Hog’s Head, a pub at Universal Orlando’s Wizarding World of Harry Potter, executive chef Steven Jayson told me Butterbeer, a drink the characters in J.K. Rowling’s now-classic series loved, is a favorite among the park’s Potter fans. Count my kids as part of that crew — after riding the Flight of the Hippogriff roller coaster, not before. ”Butterbeer is nonalcoholic and is served either cold or frozen; both versions are frothy and reminiscent of shortbread and butterscotch,” he said. Sweet. He’s right about the taste given the thousands of drinks they pour daily, but I’d include cream soda in my description too; with each sip I tried to pull apart the components, knowing I’d want to stir up some at home.
Recipes for Butterbeer and more »