Best Carrot Sides for Thanksgiving — Fall Fest

by in Holidays, In Season, November 7th, 2012

Coriander Glazed Carrots
fall festCarrots may be your go-to zip baggie snack, but there’s something to be said for graduating this in-season veggie to your dinner table. As we compile our Thanksgiving wish lists, look no further for this year’s best carrot sides.

For a killer side that’s as worthy as your prize-winning stuffing, there’s no need to completely change the face of this root veggie. Instead, simplicity is key.

Sunny Anderson prepares her Honey Glazed Carrots with just butter, honey and lemon, while Ina Garten’s Sauteed Carrots and Food Network Magazine’s Roasted Carrots are even simpler.

Claire Robinson’s Baby Carrots With Sweet Ginger Butter look to crystallized ginger for a sweet and fresh flavor. For a rustic side that’s one of her favorite comfort foods, Alex Guarnaschelli makes her Brown Sugared Carrots with molasses, rosemary and dark brown sugar. For the brightest recipe of all, go for Food Network Magazine’s Coriander-Glazed Carrots (pictured above), which come laced with orange and lime juices, cilantro and brown sugar too.

More carrot recipes from family and friends

8 Healthy Pumpkin Recipes

by , November 7th, 2012

pumpkin risotto
Packed with vitamin A, pumpkins are good for more than carving, and it’s time to expand your palate beyond pumpkin pie. They’re absolutely delicious in any of these 8 healthy recipes.

Nutrition Lowdown
Both fresh and canned pumpkins are pack...

Read more

Kitchen Tested: The SpoonSpreader

by in Product Reviews, November 7th, 2012

The SpoonSpreaderUnlike most home bakers I know, I’m not yet married to a frosting method of choice. My Grandma Mimi (who did not believe in cupcakes and would instead make sheet cakes for the grandchildren) would dump entire bowls of vanilla buttercream on top of her chocolate cakes and swirl the magical mixture into place with her offset spatula. My mother would simply flip the cupcakes one-by-one upside down and dunk into a bowl of icing. I hadn’t given it much thought until I met The SpoonSpreader.

Though I hadn’t really used a pastry bag before, I assumed I’d prefer that mode of frosting application over what seemed like a slightly unhinged-spoon spatula amalgam (pun intended). The results I found were both surprising and delightful. The SpoonSpreader works with a little practice, as both a frosting scoop (when it’s folded) and as a frosting spreader and applicator (when flattened again).

See it in action

Did You See That: Mac and Cheese Grilled Cheese on Sandwich King

by in Food Network Chef, Recipes, November 6th, 2012

Mac and Cheese Grilled Cheese With BaconIt seems that all Food Network recipes make the editors here drool, but sometimes there’s a recipe that really catches our eye and makes us stop dead in our tracks. This past Sunday Jeff Mauro did just that when he made the ultimate comfort food sandwich on Sandwich King: Mac and Cheese Grilled Cheese With Bacon. A creation he credits to his son, Lorenzo, Jeff takes country white bread and layers it with an enormous serving of a classic, gooey, homemade mac and cheese, thick-cut smoked bacon, American cheese and tomatoes that have been soaked in hot sauce. If that doesn’t warm and fill you up on a cold day, well, we’d be impressed then.

Get the recipe: Mac and Cheese Grilled Cheese With Bacon

VOTE NOW: Would you try this ultimate grilled cheese?

Have a Question for Rachael or Ree About Thanksgiving?

by in Events, November 6th, 2012

Rachael Ray and Ree Drummond on Thanksgiving Live!Last week FN Dish readers had the chance to submit a question to Alex and Sunny for Thanksgiving Live!, a two-hour call-in show hosted by turkey master Alton Brown on Nov. 18 from 12 p.m. to 2 p.m. This week, it’s all about Rachael Ray and Ree Drummond.

Before the live show starts at noon, Food Network will serve up a three-hour Thanksgiving Live webcast at FoodNetwork.com. Beginning at 11:30am ET, the site will stream a pre-show featuring celebrity chef interviews and behind-the-scenes footage of Alton and the cast preparing for the big day.

Do you have a question specifically for Rachael or Ree? Whether it’s about the way they set their table or a tip for the perfect gravy, we’ll handpick a selection of your questions and ask them live during the pre-show. Leave your question in the comment section below, or submit it via Facebook and Twitter by using the hashtag: #ThanksgivingLive.

Don’t forget: You can still submit a question for Alex and Sunny, too.

Iron Chef-Worthy Kale Recipes

by in Recipes, Shows, November 6th, 2012

Massaged Kale SaladKale (and salads) got a bad rap this week on the premiere episode of The Next Iron Chef: Redemption. On the beach of Paradise Cove, where the chefs were first challenged with their redemption ingredient that got them eliminated in a previous season, Chef Tim Love made kale famous not once, but twice. In a kale salad the judges deemed too simple and oily, Chef Love found himself in the bottom two with Chef Mendelsohn. In an effort to redeem himself to the judges and show them he knows how to cook kale, he prepared it once more fried. That wasn’t enough to save him, however, and he was the first chef to return home in this new season.

In defense of this vegetable, we’ve rounded up Food Network’s top five kale recipes that we think would win the judges over for sure:

5. Turkey, Kale and Brown Rice Soup – Add a new soup to your go-to list. Ground turkey is sauteed with shallots, carrots and bell pepper, then mixed with kale and brown rice and finally topped with shavings of Parmesan.

Get the top four recipes

How to Bake a Better Potato

by in Food Network Magazine, November 6th, 2012

steak and blue cheese potatoes

Hot Tips From Food Network Kitchens’ Katherine Alford:

To improve your baked potatoes inside and out, brush the skin with olive oil or melted butter before baking; it’ll crisp the skin. And don’t wrap potatoes in foil — just prick them all over with a fork (to help steam escape) and bake at 375 degrees F until tender, about 50 minutes. To speed up the cooking process, start the potatoes in the microwave for 12 minutes, then brush with oil and finish in the oven for 10 minutes, like we did for the Steak With Blue Cheese Potatoes recipe pictured above.

(Photograph by Christopher Testani)