by Priya Krishna in Contests, November 25th, 2012
by Joseph Erdos in Holidays, Recipes, November 25th, 2012
This flag conversions towel is both super stylish and handy in the kitchen. It has a simple but sophisticated black-and-white kitchen print on the back and common measurement conversions on the front that will make the often unnerving task of converting between cooking units a snap. They add a touch of elegance to any kitchen and make the perfect gift for a busy host or hostess (it’s a great stocking-stuffing).
You can buy your own flag conversions tea towel here, or enter in the comment field below for a chance to win one. To enter: Tell us a simple way to add a touch of sophistication to your kitchen in the comments. We’re giving away a towel to six lucky, randomly selected commenters.
Read official rules before entering
by Toby Amidor, November 25th, 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 from Jeff Mauro stays true to the ingredients but assembles them in an unexpected way.
Stuffing becomes the foundation for this towering dish. It’s formed into patties and seared in bacon fat. Each patty gets topped with leftover turkey meat, gravy, cranberry sauce, crispy bacon and fried sage leaves.
Get the Open Faced Turkey Stuffing Patty With Gravy and Cranberry Sauce recipe
by Joseph Erdos in Shows, November 25th, 2012
This popular ingredient can spice up more than gingerbread cookies. Get the basics plus winter warming healthy recipes.
This culinary spice dates back close to 4500 years ago where it was used in southeastern Asia, China, and India. Th...
by Joseph Erdos in Shows, November 24th, 2012
Rachael vs. Guy fans, you don’t have to wait until the January 6 premiere to find out which celebrities made Team Rachael and Team Guy. Food Network is revealing which celebrities were chosen by Rachael and Guy before the first episode even airs — but you’ll have to watch to find out more.
Did your favorite celebrity make your favorite team? Find out right now below or wait until Sunday, January 6, 2013 at 9pm/8c.
SPOILER ALERT: Find out the teams
by Maria Russo in Shows, November 24th, 2012
Pots and pans clink, are you listening? The Chopped competitors are cooking up a storm in this Food Network holiday special. In the first round the chefs must use spiral ham and Italian cookies. The second round has them working with Santa Claus melons. In the final round, the last two chefs standing must turn eggnog and Hanukkah gelt into a special dessert. See what family memories play a part in influencing the competitors’ dishes.
Tune in: Sunday, November 25, at 10pm/9pm c
by Dana Angelo White, November 24th, 2012
It’s never easy for a rival to hear Alton say, “You will not be The Next Iron Chef,” but for Chef Eric Greenspan last Sunday, his elimination was particularly challenging, given that he disagreed with the panel’s reasoning behind it. He told us in this exclusive exit interview that he has “tons of respect for all the judges on the show,” but ultimately maintains that “my dish was well-balanced and the flavors spoke to what I find delicious based on past experience and my own palette. I know I wasn’t outcooked.”
In this week’s installment of Rival Recipes, we’re giving Chef Greenspan a final chance to redeem himself in another showdown, this time against Chef Alex Guarnaschelli with one of his all-time favorite culinary subjects: the sandwich.
Not surprising since he is the grilled cheese guru, Chef Eric has chosen to bring The Champ, a next-level grilled cheese sandwich, to the battle while Chef Alex is featuring a Croque Madam Sandwich, a French-inspired ham and cheese sandwich. Both between-bread creations boast layers of rich, buttery cheese, but Chef Eric’s is built on dark raisin bread with an apricot-caper spread while Chef Alex’s comes together on thick-cut sourdough and is topped with a fried egg.
by Joseph Erdos in Holidays, Recipes, November 24th, 2012
Diet and exercise go hand in hand for a healthy lifestyle. If getting bendy in yoga poses is your workout of choice, we’ve got tips on the best way to fuel and hydrate.
Nowadays, the ancient art of yoga takes many forms. The very fou...
by Maria Russo in Shows, November 23rd, 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 from Rachael Ray gives you a main dish and dessert, both made from leftovers.
Leftover turkey meat goes into this festive shepherd’s pie, which is topped with sweet potato mash that’s been sweetened with a secret ingredient: banana. Leftover cranberry sauce is used to create layered ice cream sundaes that are topped with chopped pecans.
Get the Turkey Sweet Potato Shepherd’s Pie and Cran-applesauce Sundaes recipe
by Marisa McClellan in Holidays, Recipes, November 23rd, 2012
Sometimes on The Next Iron Chef, rivals manage to execute their dishes as flawlessly as they intend to and leave the judges simply speechless on account of the beauty, sophistication and downright deliciousness of their offerings. Other times, however, chefs’ plans are foiled and for one reason or another, they present the panel with plates that leave them astounded — and not in a good way.
The above image is a sneak-peek shot from Sunday’s brand-new episode, and let’s just say that Simon Majumdar wouldn’t be making that face if the dish he was judging was everything it was supposed to be. It’s revealed in this exclusive video preview that something goes wrong — very wrong — when the remaining seven chefs attempt to give everyday canned foods a second life outside of the can. What do you think had to have happened for a Redemption rival to serve the judges so distressing a bite? Who do you think is responsible for leaving Simon in a whole-body wince?
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When it comes to consuming Thanksgiving leftovers, my parents are of two fairly divergent schools of thought. My mother likes to enjoy replicas of the original meal for a night or two after the event, after which she gracefully transitions to open-faced turkey sandwiches and, eventually, a large pot of soup.
My father’s approach is a bit messier. As soon as the Thanksgiving dishes are washed, he begins to anticipate a full week of a dish we’ve taken to calling “Mo’s Turkey Mash.” He layers diced turkey, stuffing, mashed potatoes, any remaining green beans and puréed squash in a serving bowl, adds a generous pour of gravy and microwaves the whole thing until suitably warm. Then he works it with a soupspoon until it reaches a homogenous distribution. Then it’s ready to eat.
As far as leftovers go for me, I have a limited capacity to eat the exact same thing over and over again. I like a replay of Thanksgiving for lunch on Friday, but then I’m ready to start reimagining the leftovers into something wholly different. Some years, I’ve opted for a creation I like to call “Turkey Pot Shepherd’s Pie.” It’s essentially the insides of a pot pie, topped with mashed potatoes instead of a pastry crust. Other times, I’ve done a thick turkey chili with the leftover meat.
Here are a few tips to get you started