by David Mechlowicz in How-to, November 23rd, 2012
by Joseph Erdos in Shows, November 22nd, 2012
Thanksgiving is over, but the football games are just starting. If you’re tired of eating Thanksgiving leftovers (impossible, we know), dive into a pile of chicken wings. But before you start eating them, ask yourself this question: Am I eating this chicken wing the right way? Yes, there’s actually a right way to eat a chicken wing, and I promise it will make your entire perspective on eating wings a whole lot different.
So sit back, relax and watch. Once you’re done, find your favorite wing recipes to make so you can try it out yourself.
Every month I’ll be showing you the proper and easy way to eat something, so what would you like to see next? Tell me in the comments below.
by Joseph Erdos in Holidays, Recipes, November 22nd, 2012
There are some pretty strange and unusual ingredients that get used on The Next Iron Chef challenges. But what secret ingredients have been the hardest for the competitors to work with? The culinary team in Food Network Kitchens weighed in on this question and came up with eight of the most difficult secret ingredients from the previous four seasons.
But what’s the absolute hardest ingredient used on The Next Iron Chef? You get to decide in this bracket challenge. In Round 1, you narrowed down the eight to four. In Round 2, you’ll vote from among the top four.
How It Works
Round 1 was November 15-22. The top eight secret ingredients were narrowed down to four.
Round 2 is this week, starting November 22 at noon. The remaining four ingredients will get narrowed down to two. Vote below now.
Round 3 is the last week of November. The winner will be chosen from the two finalists. Vote starting November 29 at noon.
On December 6 we will announce the winner at noon.
by Maria Russo in Recipes, November 22nd, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance. This recipe makes use of a lot of different leftovers, but it’s the reinterpretation of stuffing as dumplings that will get everyone’s attention.
This soup goes the extra mile for achieving great flavor by using the leftover turkey bones for the broth. It also contains shredded turkey, corn and dumplings made from stuffing.
Get the Turkey Vegetable Soup with Stuffing Dumplings recipe
Get more Thanksgiving leftover recipes
by Toby Amidor, November 22nd, 2012
It’s early. It’s cold. It’s dark. And yet, instead of being snuggled in bed sleeping off last night’s Turkey Day feast, you’re outside shivering, wedged in the back of a 400-person-deep line just waiting for the doors of your favorite superstore to open. With all of the shopping you’re sure to do on Black Friday, you’re going to need a selection of munchies to last you through the day. We’re all about the Thanksgiving leftovers, but Black Friday isn’t the day to pack a triple-decker gravy-soaked turkey sandwich with a side of Grandma’s leftover pie for lunch. You need handy, easily portable eats and drinks that can hold their own as you race down aisle after aisle. We’ve rounded up Food Network’s favorite go-to bites that will surely keep you fueled and focused as you hunt down the best bargains of the season.
by Maria Russo in Shows, November 21st, 2012
These super-popular Thanksgiving desserts are going head to head. With both having single pie crusts and packed with good-for-you ingredients, the competition is fierce. Which gets your vote?
According to the USDA’s Dietary Guide...
by Joseph Erdos in Holidays, Recipes, November 21st, 2012
When Robert Irvine arrived at Poco’s on the Boulevard in Kansas City, Mo., he met owner Claudia Endicott and her sister, Danna Gutierrez, who were ready and anxious to receive Robert’s constructive criticism about their Latin restaurant. Since their mother passed away several months ago, Poco’s had been dishing out inconsistent food, and Claudia had struggled with earning the respect of her staff. Robert and the Restaurant: Impossible team spent two days revamping the dining room and overhauling the menu, and in the end, they helped return Poco’s to its former glory. We checked in with Claudia a few months after Robert left to see how the restaurant is doing today.
Since the renovation, diners have been pleased with the changes at Poco’s. The restaurant is once again making a profit, and sales have risen $20,000 from July to August.
Claudia appreciates the updated decor, including the new paint color and expanded bar, and says that it has been well received by customers. “The counter space makes it more comfortable to spend time at the bar,” she tells us. She especially like the photo of her mom, Poco’s founder, which was hung near the entrance. “I feel like she’s present when I see it,” Claudia says of the image.
by Toby Amidor, November 21st, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance, especially if they weren’t the star dish of the table to begin with (the turkey gets all the attention!).
This recipe reinvents one of the holiday’s most popular dishes, mashed potatoes, to create something entirely innovative. Giada turns leftover mashed potatoes into pancakes. Each one is served over marinara sauce and topped with a fried egg.
Get the Eggs in Purgatory recipe
by Food Network Kitchen in Holidays, November 21st, 2012
Although a turkey feast is approaching, it’s important to fuel up the morning of Thanksgiving. A well-balanced breakfast will give you enough energy to pleasantly chat with family and friends—no need to be agitated and hungry when you see everyo...
Although it’s the last course of the meal, pie is first on the list of non-negotiable Thanksgiving musts. This Thanksgiving, we enlisted the help of some pie experts — straight from Food Network Kitchens — to develop and share some of their best-loved pies. Whether you’re a purist or feeling adventuresome, we have a pie for everyone — including something gooey, something savory (and cheesy!), an easy version of a French favorite and a deep-fried take on a classic.
Even though everyone settled on a different pie, all of our developers were inspired by personal food memories they wanted to recreate on their Thanksgiving tables.
With her Upside-Down Pear Cranberry Tart, Director of Culinary Editorial Heather Ramsdell sought to simplify the apple tarte tatin she struggled with as a culinary student in Burgundy, France. “I messed up a lot of them!” she admits, “but each one was an invitation to try again.” Her efforts were well worth it and her streamlined pear tart is decidedly “not fussy. It’s a great pie for people who don’t like baking — and it’s got hot sugar in it for the caramel so there is a moderate thrill factor.” Heather added a few more touches with cranberries and ginger, for spice. Her best tip? “It’s really good for breakfast.”