Thanksgiving Live: Ask Your Question

by in Holidays, October 18th, 2011

thanksgiving turkey
Home cooks and Thanksgiving dinner guests have another reason to be thankful this year. Ted Allen, Sunny Anderson, Anne Burrell, Melissa d’Arabian, Bobby Flay, Alex Guarnaschelli and Rachael Ray will come together to answer some of the toughest questions about holiday meal making on Thanksgiving Live!, a two-hour call-in show hosted by Turkey master Alton Brown on Nov. 20 from 12 pm to 2 pm.

From solutions to dry turkey and lumpy gravy to Food Network stars demonstrating helpful tips and delicious recipes, experts will be on hand to address perennial problems.

Do you have a question you need answered? Leave your question in the comment section below, and then tune in to FoodNetwork.com on Nov. 20 from 12 pm to 2 pm to see if your question has been answered.

After the on-air broadcast concludes, the cast will sit down to enjoy the Thanksgiving feast they prepared during the show, and the online streaming video will continue with post-show coverage. Each guest will contribute a signature dish — covering everything from starters to desserts — and Alton will carve the turkey.

Do you want to be on Thanksgiving Live! on Food Network?

We are soliciting Skype viewers and callers throughout the country who would like to be part of our show: Sunday, November 20, 12 pm to 2pm EST.

Email the following information to thanksgivinglive@foodnetwork.com and a Thanksgiving Live! Producer may contact you for more information:

Name
Location
Email
Home telephone number
Skype name
Your Thanksgiving question

Taco Night — Meatless Monday

by in Recipes, October 17th, 2011

Quick to make and endlessly versatile, tacos are an easy weeknight pick the whole family will enjoy. These spinach-stuffed tacos are packed with good-for-you leafy greens, smooth and creamy ricotta cheese and spicy salsa verde. For an extra punch of protein and a burst of color, add rinsed and drained black beans and chopped fresh tomatoes.

Serve along with Food Network Magazine’s hearty Curried Brown Rice Pilaf with crunchy almonds and chewy raisins.

Get the recipe: Ricotta-Spinach Tacos 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.

Do Cakes With Cream Cheese Frosting Need to Be Refrigerated?

by in How-to, October 17th, 2011

cream cheese frosting
This question tends to pop up at least once during our weekly “Ask the Editor” Facebook chats: Do cakes with cream cheese frosting need to be refrigerated? With the holidays right around the corner, it’s a great time to explore and answer this question. From Paula’s Pumpkin Bars to Giada’s Spiced Apple-Walnut Cake With Cream Cheese Icing to the classic Red Velvet Cake, it’s hard to escape cream cheese frosting’s creamy goodness.

So does it need refrigeration?

Food Network Kitchens answer the question »

Sloppy Joes From Around the World

by in Recipes, October 14th, 2011

A crowd-pleasing sandwich that is as quick to make as it is easy on the wallet, the sloppy joe is a go-to favorite among kids and grownups alike. This weekend, ditch the Manwich and add some global flair to this comfort food classic. Just a few ethnic spices and creative preparations are all you’ll need to turn this predictable supper into an eat-with-your-hands meal to remember. Don’t forget the napkins.

Aarti Sequeira’s Bombay Sloppy Joes recipe from Food Network Magazine uses lean ground turkey instead of traditional beef and features a light ginger-laced tomato sauce. Before spooning the meat onto the bun, Aarti adds crunchy pistachio nuts and chewy raisins for extra texture in this hearty dish.

More sloppy joe recipes »

Recipes With Color: Teal

by in Recipes, October 14th, 2011

balsamic glazed acorn squash
October’s Color of the Month is a jewel of fall, signaling changing leaves and cozy family dinners. HGTV’s color team picked teal as the stunning winner, which designers and readers alike consider “intense,” “rich,” “elegant” and “transfixing.” On FN Dish, we are sharing a darker green hue of teal in a feast for your eyes and appetite.

The deep, dramatic green shade of teal makes me think of fall produce like the strong sleek rind of acorn squash. When you cut into it and cook up the vegetable’s hearty meat, you get another rich autumn color: burnt orange. Both fall colors pop in this recipe for Balsamic Glazed Acorn Squash featured in Food Network Magazine.

Read more

Michael Gives Thanks Twice, Alton Reflects and Iron Chef Holiday Treats

by in Food Network Chef, October 14th, 2011

michael symon
Michael Symon knows a thing or two about Thanksgiving dinner. In fact, he’s already prepared two this year. The chef told Food and Wine Magazine that by the end of July the had prepared one traditional Midwestern meal with all the Thanksgiving trimmings in his Manhattan apartment and a second on the set of Iron Chef America’s Thanksgiving Battle. Many of Chef Symon’s dishes are Greek-inspired, adding flavorful twists to some of the old standards.

Find out what Alton, Marc and Cat are up to »

POLL: Stovetop or Baked Macaroni and Cheese?

by in Polls, October 13th, 2011

baked maraconi and cheese
Macaroni and cheese is the ultimate comfort food — especially in the fall when the weather starts to turn cool. How you make that macaroni and cheese, however, is the real question. Whether you whip some up from a box and cook it on the stove, or make a baked recipe from scratch, a plate of this gooey, cheesy goodness is sure to make you melt.

Get inspired: Collection for Macaroni and Cheese Recipes

Sage — Off the Beaten Aisle

by in How-to, October 13th, 2011

fried sage parmesan penne pasta
It’s hard to not love an ingredient that loves fat.

And that’s exactly what sage does — it partners up perfectly with foods rich in oils and fats. So why not give it a try? It’s nearly the holidays and time to indulge.

Actually, that’s part of sage’s problem — and why it has a relatively low profile in American cooking compared to other savory herbs, such as basil and oregano.

While we think of all manner of uses for other herbs in all seasons, we tend to pigeonhole sage as a Thanksgiving herb suited mostly for stuffing and turkey.

But the richly peppery-rosemary flavor of fresh sage can more than earn its keep year round. You just need to know how to use it.

Fried Sage and Parmesan Penne »

Best 5 Beef Stew Recipes

by in Recipes, October 13th, 2011

old time beef stew recipe

Warm, hearty and filled with good-for-you veggies and protein, beef stew is classic comfort food that is perfect for those chilly autumn nights. Our top five beef stew recipes below feature traditional and creative takes on this fall favorite that the whole family will enjoy, so grab a spoon and dig in.

5. Emeril’s Beef Stew — With beef, new potatoes, pearl onions and green peas, Emeril’s tried-and-true stew is a complete meal in a bowl.

4. Red Wine Beef Stew With Potatoes and Green Beans — When cooking with red wine, choose one that you would like to drink, as its flavor will concentrate when boiling.

Get the top three recipes »

Aunt Sandy’s Best Halloween Costumes

by in Food Network Chef, Holidays, October 12th, 2011

sandra lee halloween costume
When it comes to the ultimate Halloween costumes, Sandra Lee’s are an especially tough act to follow. Donning more than just a mask and face paint, Sandra practically becomes the characters of her costumes, with transforming hairpieces, real-world props and, of course, signature cocktails and Semi-Homemade snacks to match. Cast your fan vote for Sandra’s best-ever Halloween costume, and tell us in the comments what you hope she’ll wear this year.

To see Sandra’s all-new Halloween costumes and get spooky sweet treats recipes, check out Sandra’s Halloween Wonderland, premiering Sunday, October 23, at 9am/8c.