by Victoria Phillips in In Season, Recipes, November 9th, 2011
by FN Dish Editor in Holidays, November 9th, 2011
Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine. The root itself is high in vitamin C, but don’t forget the leafy turnip greens. Similar in flavor to mustard greens, choose smaller leaves for a less bitter taste.
For the root: Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.
For the greens: Wash and dry 10 cups of turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.
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by Andrea Albin in Food Network Magazine, November 8th, 2011
Quick breads freeze well; just wrap tightly in foil or freezer-wrap and freeze for up to three months. To thaw, let stand, wrapped, at room temperature for about 1½ hours. Serve on Thanksgiving, or the next morning for breakfast.
Try making: Anne’s Cranberry Orange Quickbread (pictured above)
Browse more of Food Network’s Thanksgiving recipes and tips.
by Alex Guarnaschelli in Food Network Chef, November 8th, 2011
Most people think of pesto as a summer recipe and it’s true that basic basil pesto is best in late summer when the basil is abundant and is at its most fragrant and flavorful. But at other times of the year, when the basil is not as sweet and a little more expensive, it can be fun to do a combination of basil and another herb, or swap out the basil altogether.
In fact, practically every ingredient in a traditional pesto is a viable option for swapping — the herb, the nuts and even the cheese. Its flexibility is what makes pesto the perfect pasta sauce for a weeknight dinner.
by FN Dish Editor in Holidays, How-to, November 8th, 2011
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
Recently, I shared my one of my two favorite apple recipes with you: a warm and comforting Mulled-Apple Cider. Now, I’m whipping up a Thanksgiving treat that will become a fall staple.
Get the recipe »
by Maria Russo in Recipes, View All Posts, November 7th, 2011
Try roasting a few pumpkins, then freezing the puree — that’s what Alton does. You can thaw it to make pie just before Thanksgiving, and the rest will store up to 6 months in the freezer.
Try making: Michele Albano’s Maple Pumpkin Pie With Pecan Streusel
Browse more of Food Network’s Thanksgiving recipes and tips.
by Simon Majumdar in Shows, November 7th, 2011
An adaptable, budget-friendly meatless pick, pasta is a kid-approved meal that grownups can appreciate as well. Ellie Krieger’s light yet satisfying pasta dish is made with protein-packed cannellini beans and sweet, roasted tomatoes and is topped with creamy Parmesan cheese. Add extra roasted vegetables — onions, eggplant or in-season squash are great options — to beef up this vegetarian plate.
Finish the meal with Tyler’s cool and refreshing Pomegranate and Arugula Salad, featuring peppery arugula, juicy pomegranate seeds and toasted walnuts for added crunch.
Get the recipe: Ellie’s Penne With Roasted Tomatoes, Garlic, and White Beans
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 Debra Puchalla in Books, November 7th, 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.
I have only been to a handful of ballgames during my short time living in the U.S. So, I was pretty certain, as we strolled into Petco Park, home of the San Diego Padres, that I would be the person present who knew the least about ballpark food.
I was wrong.
The Chairman’s Challenge for the nine remaining super chefs was one of transformation. He asked each of them to take classic ballpark dishes and re-create them in a Kitchen Stadium-worthy manner. It was no easy task, and the fact that each chef approached the challenge in very different ways showed that some of them, thankfully, knew even less about ballpark food than their British judge.
by FN Dish Editor in Shows, November 7th, 2011
I’m a noncompliant chili chef. I spot a chili recipe, break out the stockpot and handily ignore most of the instructions, unable to keep myself from throwing anything and everything into the mix. Thank goodness food writer, cookbook author and sometime Iron Chef America judge Melissa Clark has come along with a recipe to show me, bite by bite, the merit of chili discipline. A handful of ingredients, well prepared, rather than a whole spice rack of cacophony, are her shared secret.
Bringing a Melissa Clark recipe into your kitchen is like inviting that friend over who always has delicious ideas and solid advice delivered without an ounce of airs. Her cooking is straightforward and smart, at once elegant and inviting. I’ve “known” Melissa, oh, for about a decade, though we’ve never met in person. She wrote food stories I edited at Martha Stewart; she writes my favorite New York Times Dining column, A Good Appetite; I follow her Tweets; we’re Facebook friends. This is all to say I like her style, love her recipes and call her a friend even though we haven’t had the pleasure of sharing a table.
by FN Dish Editor in Holidays, November 7th, 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.
Find out who was sent home »
When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.
Find out which thickener won’t break down, preventing your pie from becoming a watery mess in Food Network Kitchens Pie Thickener 101 post.
Now that you’re armed with these tips, start baking these popular Thanksgiving desserts.