by Allison Milam in Community, Holidays, November 14th, 2012
by Amie Valpone, November 14th, 2012
In honor of Thanksgiving, we’re kicking off our second annual Communal Table on Food Network, an event that we opened up to the entire food community. Experts from the industry are “pulling up a chair” to our table and offering readers their favorite recipes for appetizers, sides, salads, breads, mains, desserts and cocktails.
As we near a certain Thursday, we’ve all got the same thing on the brain: turkey. It’s that one dish per year that you simply cannot fail, and the one dish on your table that requires the most TLC.
This year, as you start dog-earing recipes and staking out techniques, rest assured that we’ve got your back when it comes to the bird. You see, while we’re all for the classic roasted turkey, a la Alton Brown’s Good Eats Roast Turkey, we’ll also welcome a new take with open arms.
Enter: Bobby Flay’s Black Pepper-Pomegranate Molasses Glazed Turkey. For added flavor, it’s rubbed with fresh sage and roasted garlic before being glazed with zesty Dijon mustard, horseradish and all that pomegranate goodness.
See what our friends are bringing to the table
by Catherine McCord in Family, November 13th, 2012
What would Thanksgiving be without stuffing? If you’re looking for an allergen-friendly recipe or just a delicious new take on this holiday staple, you’ve found it here! I’ve created a sweet stuffing that is perfect for kids and adults...
by Maria Russo in Shows, November 13th, 2012
You know all those cookie-cutters that are a jumble at the bottom of your kitchen drawer? Well, reach way down and grab a handful because we’re going to put them to good use.
Cookie-cutters are great for transforming ordinary rolled-out cookies into fun shapes, but their usefulness goes way beyond the obvious. I use cookie-cutters for a wide variety of kitchen duties and whenever I let my kids cut their food into fun shapes, they’ll eat just about anything.
Here are five ways you can use cookie-cutters to make cooking and eating a whole lot more fun:
1. Hole Foods — Use a heart, star or any shape you prefer to cut the center out of sliced bread and make an egg in the hole (try Ree Drummond’s recipe). Last week my daughter had Egg in the Dog!
2. Pancake Zoo — Place a greased cookie-cutter in a saute pan over low heat and fill it with pancake batter. Use tongs to remove the hot cookie-cutter and gently flip the pancake until it’s cooked through. I like making a pancake zoo, using a variety of animal shapes.
Three more ways you can use cookie-cutters
by Toby Amidor, November 13th, 2012
If you’ve ever thought that the Next Iron Chef kitchen is home only to neat, orderly, proper chefs, it’s time to think again. When the cameras stopped rolling after last Sunday’s Secret Ingredient Showdown, Chefs Elizabeth Falkner, Duskie Estes and Amanda Freitag indulged in a second battle, this time a physical one. Within minutes of Alton saying “The challenge is over,” the first handfuls of food were flung and a full-fledged food fight was underway. Each of the chefs aimed for her fellow rivals and doled out the leftovers of her dish’s components, and each took the ingredient inundation in stride, becoming covered with marshmallow fluff, flour and more in a flash.
Want to see how it all went down? Click the play button on the video above to watch Chefs Falkner, Estes and Freitag go head-to-head-to-head in the ultimate Kitchen Stadium food fight, then tell us: Who do you think started the fight and which chef became the messiest?
Get behind-the-scenes food fight photos
by Food Network Magazine in Food Network Magazine, November 13th, 2012
These Thanksgiving sides all have fewer than 250 calories per serving and will get the attention and admiration of everyone at your table because they’re so unbelievably delicious. Don’t say I didn’t warn you!
Yummy slices of winter squ...
by Priya Krishna in Contests, Holidays, November 12th, 2012
Hot Tips From Food Network Kitchens’ Katherine Alford:
Next time you cook a steak on the stovetop, place a cast-iron skillet or other heavy pan on top of the meat while it’s cooking. The extra weight will prevent the steak from curling around the edges and help give it an even sear. If you don’t have a heavy pan, you can use a regular one and weigh it down with a few cans of tomatoes or beans.
(Photograph by Christopher Testani)
by Simon Majumdar in Shows, November 12th, 2012
Start your holiday season right with perfectly decorated cupcakes. Wilton’s cupcake decorations will spruce up your fall and holiday cupcakes with color and pizzazz. From autumn leaf sprinkles to holiday poinsettia baking cups, Wilton has everything for you to make your most-impressive cupcakes ever.
You can buy your own cupcake decorations here, or enter in the comment field below for a chance to win some of your own. To enter: Tell us your favorite Food Network cupcake recipe in the comments (must include recipe URL or cupcake name from the app). We’re giving away a decorating kit, two different kinds of autumn-themed sprinkles and three sets of Christmas-themed wrappers to six lucky, randomly selected commenters.
Read official rules before entering
by Maria Russo in Recipes, November 12th, 2012
For the next challenge, the Chairman had tasked the remaining nine chefs with re-imagining three of my favorite street foods: falafel, tacos and the Vietnamese banh mi sandwich. These are all dishes that I have sampled many times and because of that, I have very definite opinions on how they should be prepared.
Chef Mehta’s decision to take falafel in an Asian direction was an inspired and delicious one. I felt that he succeeded not only in capturing the flavors of all the ingredients, but also all the textures of a terrific falafel sandwich. He was my clear winner.
Far less successful were Chef Falkner, whose plate looked like an artist’s impression of where bad pasta goes to die; Chef Estes, whose taco soup was something I have seen quite a few times before and which was overpowered by the flavor of cilantro; and Chef Freitag, whose great flavors were lost in a dish that lacked cohesion.
Keep reading and get an extended preview of the next episode
by Robin Miller, November 12th, 2012
This time of year, as the days get shorter and the weather turns chillier, few things are more comforting than a hearty, piping-hot meal that’s loaded with rich, bold flavors. A warming bowl that never disappoints, chili is a cinch to prepare and can be easily adapted to your family’s favorite tastes and ingredients.
Food Network Magazine take everyday chili to a hot new level with its one-pot Spicy Vegetarian Chili (pictured above), made with a fragrant spice mixture of chili powder, cumin and oregano and a single, spicy chipotle pepper in adobo. Fresh, seasonal vegetables and beefy pinto beans add so much heft to this thick and hearty bowl that you won’t miss the meat of a traditional turkey or chicken chili. For simple family-friendly serving, set up a chili bar with an assortment of your favorite toppings, like Cheddar cheese, fresh scallions and more, and let everyone build his or her ideal chili bowls.
Basil pesto is excellent on practically anything – chicken, fish, beef, pork, vegetables. And it’s so easy to find prepared, if you don’t have time to make it from scratch you can still enjoy it. But what about other pesto varieties? Would...