by Debra Puchalla in Books, November 7th, 2011
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 »
by FN Dish Editor in Holidays, How-to, November 6th, 2011
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.
by FN Dish Editor in Holidays, Recipes, November 5th, 2011
To cut 100 calories off your Thanksgiving meal, watch out for the fried topping on green bean casseroles. This casserole wouldn’t live up to the hype if it wasn’t for the crispy French fried onions, but each quarter cup will set you back 100 calories (and most recipes call for five times that amount!). Slim down portions to a light sprinkle and try these four other ways to cut 100 calories from Healthy Eats.
by Marisa McClellan in Recipes, November 4th, 2011
For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
Need help tackling the big bird? Continue reading Food Network’s Top 10 Turkey Tips.
Find the perfect turkey for your feast, starting with our most popular ever: Alton’s Good Eats Roast Turkey, an outstanding 5-star standby. Browse our top turkey recipes.
by Maria Russo in Shows, November 4th, 2011
I made my first solo pot of soup in November, on a Sunday afternoon, when I was a senior in college. I had found a giant orange Dutch oven at a local thrift store for the bargain price of $10 and it called for nothing more than a colossal batch of soup. I made beef barley, calling my mom for instructions at least four times during the cooking process. My roommates and I ate it for days, curled up under blankets in our rickety rental house.
I have made hundreds of pots of soup since that first batch but it has yet to become tiresome (here’s hoping it never does!). During late summer, I make a vegetable soup from eggplant, zucchini, onions and tomatoes, simmered with a Parmesan cheese rind and then lightly pureed. In fall, I am all about squash, leeks and root vegetables. Winter calls for hearty bean soups made from scratch. By springtime, I am grateful for asparagus and the light, creamy soup that it makes.
Before you fire up your soup pot, read these tips »
by J.M. Hirsch in Recipes, November 4th, 2011
- Your Caption Here
The battles are heating up on The Next Iron Chef: Super Chefs and it is only the second week of this all-star competition. Sunday night’s challenge brings the nine remaining rival chefs to the ballpark to transform classic baseball stadium eats into cuisine worthy of the ultimate stadium — Kitchen Stadium.
In this sneak peek shot, Chef Anne Burrell takes a quick breather during the challenge. Will her hard work pay off with a home run dish to present to the judges, or will she strike out against her opponents?
Before you tune in this Sunday at 9pm/8c to watch Anne 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.
by Maria Russo in Holidays, Recipes, November 4th, 2011
There’s nothing wrong with showing a bit of skin. Especially if it’s steamy.
Because while they may appear a rather mundane ingredient, wonton skins are an inexpensive and easy way to jazz up your cooking. And with the demands of holiday cooking barreling down upon us, anything that produces snazzy and simple company-worthy treats is worth taking notice of.
So let’s start with the basics. Wonton skins (also called wonton wrappers) are thin sheets of dough made from flour, egg and water. That’s basically the same formula as Asian egg noodles, and not all that far off from Italian pasta. Except wonton skins are cut into round and square sheets.
Get the recipe for Steamed Spicy Pork Dumplings »
by FN Dish Editor in Holidays, November 4th, 2011
When it comes to Thanksgiving desserts, pies take the cake. But making the perfect pie crust can be daunting, right? Should you use butter, lard or oil — or all three? At what temperature should you keep these ingredients? How should you handle the dough? No need to stress, because we have an easy guide on How to Make Pie Crust and also traditional pie recipes that turn out sweet and flavorful desserts every time.
Fat Talk: Dough built with butter will yield the most flavorful crust, but it’s important to work with very cold butter so as to avoid a gummy finished product. Using shortening is the ultimate way to ensure a flaky consistency, but it is not as naturally tasty as butter, so most recipes that feature lard or shortening will often call for butter as well.
Don’t overwork the dough »
If you’re traveling for Thanksgiving and have been asked to bring a dish, keep food safety in mind. Here are some options:
- Dinner rolls: Freshly made bread, dinner rolls or a lightened version of cornbread are delicious and easy items to bring.
- Cookies: Fun to make and easy to carry, bake up some cookies. Keep cookie size small for portion-friendly dessert.
For more portable Thanksgiving ideas, check out these travel tips on Healthy Eats.