by Maria Russo in Holidays, Recipes, November 22nd, 2011
by Gaby Dalkin in Holidays, November 21st, 2011
Appetizers on Thanksgiving can be tricky to manage. After all, you want to serve your guests a few snacks but nothing that may fill them up or detract from the main meal. To solve your appetizer apprehensions, check out Food Network’s top five pre-Thanksgiving dinner recipes below for no-fuss appetizers that will pair perfectly with the bird.
5. Onion Dip from Scratch — Alton uses a combination of sour cream and mayonnaise to make his tangy dip, featuring fresh onions and a dash of garlic powder.
4. Crispy Smoked Mozzarella With Honey and Figs — Giada uses store-bought phyllo dough to save time when making these light and airy eats, which are stuffed with a smoky mozzarella, quickly deep fried and drizzled with a honey-fig sauce.
Get the top three recipes »
by Simon Majumdar in Shows, November 21st, 2011
Thanksgiving is by far one of my favorite holidays of the year. Not only because it’s all about food, which is clearly something I am very passionate about, but because it’s a great time to throw a fabulous party with your friends and family. In fact, this year I am throwing two Thanksgiving soirées, one with my friends from Los Angeles a week before Thanksgiving (aka Friendsgiving), and one for my family up in Seattle on the actual holiday.
For me, the key to throwing a great party is wowing your guests with a memorable food and drink experience. That means introducing them to a new ingredient or an inventive way to cook something. I’m a big believer in getting food into people’s hands shortly after they arrive to a party, especially if you’re having guests that might not know one another. It gives them something to do and a common ground to get the conversation going.
For Thanksgiving, most people come to expect the traditional appetizers like Baked Brie or Spinach Artichoke Dip, but this year, try something different. One of my favorite simple appetizer ideas, Fried Ravioli, comes from Giada and they really get the party started. These cheese-stuffed ravioli served with a side of warm marinara sauce are always a crowd-pleaser for adults and kids alike. Make sure to make a double or triple batch if there are a handful of kids — I can guarantee that they are going to go nuts over these fried bites of pasta.
Put your own personal spin on it »
by Heather Ramsdell in Holidays, How-to, November 21st, 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.
Great chefs don’t just work from recipes. The very best can take disparate ingredients and turn them into something unexpected and often magical. I have witnessed this many times in Kitchen Stadium, but this was the first opportunity for the judges to see if the remaining seven chefs had enough improvisational chops to hang with chefs of the Iron variety.
A seemingly innocent trip to a comedy club ended up not only in an encounter with Saturday Night Live legend Kevin Nealon, but also with an ingredient list for the Chairman’s Challenge that would test any chef in the world to their absolute limits. The bemused combatants were informed they would have to create a single dish that included the unlikely bedfellows of marshmallows, kumquats, tortillas and octopus. That they were able to create even vaguely edible dishes from these ingredients cemented their status as superstars. The fact that some chefs were able to produce dishes that were among the best of the whole competition was even more remarkable.
More from Simon »
by Maria Russo in Recipes, November 21st, 2011
Less than a week to go to Turkey Day and it’s time to hammer out the details. If your family vetoed your idea for an innovative reimagining of pumpkin pie, channel your creativity into designing a table centerpiece to set the mood. Also, consider four days ahead as a good time for a freezer exchange — frozen turkey (if you bought it that way) should come out, homemade pie crusts go in.
• Setting the Stage: While the food and the company always make Thanksgiving memorable, it doesn’t hurt to have a beautifully set table to sit around. Consider mixing flowers in with some artful edibles or even scout your backyard for inspiration. We like gourds, mini pumpkins, acorns, pine-cones and Indian corn to give the table a real fall feel. Gather everything you’ll need for the table (except the flowers), and stock up on candles for an extra-special touch.
From freezer to table »
by FN Dish Editor in Shows, November 21st, 2011
I simply can’t say enough good things about Taleggio cheese. At once nutty, salty, rich, creamy and decadent, it only gets better when it is melted and becomes soft and smooth. To make the ultimate grilled cheese sandwich that is literally oozing with gooey goodness, combine Taleggio with a light tomato sauce on slices of thick, rustic bread and lightly grill with butter. Quick enough to make on a weekday and hearty enough to be served as a simple supper, this easy, cheesy recipe will become a family favorite.
For a light side dish, try Aarti’s Massaged Kale Salad, tossed with fresh, ripe mango pieces and crunchy pumpkin seeds.
Get the recipe: Taleggio Panini from Food Network Magazine
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 FN Dish Editor in Holidays, November 18th, 2011
The fourth season of The Next Iron Chef: Super Chefs is in full swing, with 10 new chefs fighting it out for a grand prize that so many would-be chefs covet: joining the ranks of Iron Chefs Marc Forgione, Bobby Flay, Masaharu Morimoto, Cat Cora, Jose Garces and Michael Symon. Each chef will try to pull out all their tricks to stay in the competition but, ultimately, one chef must go home each week. Every Monday, FN Dish brings you exclusive exit interviews with the latest Super Chef to get the boot.
by Mark Oldman in Drinks, November 18th, 2011
For the first time ever, Food Network is going Live! Just in time for the feast, on Sunday at 12 pm/EST, Rachael, Bobby, Anne, Alex, Ted, Melissa, Sunny and your host, turkey master Alton Brown, will be on hand to answer your Thanksgiving questions live on-air. What do you want to know? Ask your question here.
The best Thanksgiving appetizer: Watch the Thanksgiving Live pre-show on Livestream or FoodNetwork.com at 11:30 am/EST Sunday. We’ll have exclusive interviews with Food Network chefs as they head into the kitchen to answer your questions.
The best Thanksgiving appetizer: Watch the Thanksgiving Live pre-show here at 11:30 am/EST Sunday. We’ll have exclusive interviews with Food Network chefs as they head into the kitchen to answer your questions.
by Maria Russo in Shows, November 18th, 2011
With the holidays looming, the wine mind naturally turns to occasions where we can break out the special stuff. Here are four of my favorite options:
Older Champagne: While most sparklers are meant to be drunk soon after release — when bubbles are vigorous and the taste shades to the citric and snappy — a good wine merchant can steer you to a bottle of mature Champagne (i.e., 10 years or more of bottle age). Its delicate bubbles and haunting, hazelnut flavors will make your important occasions seem that much more memorable.
by Marisa McClellan in Recipes, November 18th, 2011
- Your Caption Here
In this week’s episode of The Next Iron Chef: Super Chefs, the seven remaining rival chefs head to a comedy club to cook up some humor in the form of all-star dishes that are made with a heaping helping of improvisation.
In this sneak-peek shot, Saturday Night Live comedian Kevin Nealon stops by to help host and chef Alton Brown choose the ingredients the competitors must incorporate into their dishes. Will Kevin and Alton go easy on the chefs, giving them common ingredients, or will they select the oddest of the bunch?
Before you tune in this Sunday at 9pm/8c to watch these guys 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 grew up in a waffle-loving household. At least one Saturday morning a month, my sister and I would convince our dad to stir up a batch of batter and pull out his curvy, chrome waffle iron (circa 1955).
He’d serve up the waffles as they came off the machine and it was up to us to add the butter and maple syrup (though my mother would watch our syrup application carefully to avoid over consumption). Often, my dad would make a double batch so that there’d be waffles for the freezer and weekday morning breakfasts.
These days, I make waffles on the same loose, monthly schedule that I know from growing up, always making some to eat and a few for the freezer. I used to be devoted to a vintage waffle iron that was much like the one I grew up with, but then, four years ago, someone gave me a modern one. It has nonstick plates and a timer that chimes gently when your waffle is finished cooking. It is heaven.
Before you fire up the waffle iron, read these tips »