Do You Need a Recipe for Avocado Toast? Not According to the Internet

by in News, November 4th, 2015

Avocado-Toast Breakfast SaladAvocado, bread, seasonings — done. Those three ingredients are all it takes to make a basic slice of avocado toast. And when it comes to the directions to prep the toast, they’re not much more complicated: slice, smash, sprinkle. But when Nigella Lawson debuted such a how-to on Simply Nigella, her series that recently premiered in Great Britain, it seems that the Internet was not too pleased with her simple step-by-step, as fans took to Twitter to share their frustration over the apparently too-basic dish. Check out Mashable to see what some are saying about the now-infamous non-recipe.

And if you, like Nigella, love avocado toast (who doesn’t, really?) and want to dress it up, check out Food Network Kitchen’s next-level how-to for Avocado-Toast Breakfast Salad. While this is indeed an easy recipe, it goes beyond the slice-smash-sprinkle-serve staple we’ve all had before. Here the toast is topped with a light but satisfying arugula-feta salad featuring toasted sliced almonds for welcome texture.

Go Behind the Scenes: What Hangs on the Walls at Food Network?

by in Behind the Scenes, November 4th, 2015

Go Behind the Scenes: What Hangs on the Walls at Food Network?In our 22 years of producing and airing cooking and food television shows, we’ve amassed quite a collection of props in our vast prop room, everything from fine china to vintage utensils (there’s even a ukulele). We recently decided to dust off some of our more interesting pieces and hand them over to artist Deniz Asutay, who masterfully converted them into large-scale collages. She created 16 in all, and now our office walls are adorned with eye-catching pieces that help tell our story in a way that’s every bit as visually appealing as the food the props helped make beautiful these past two decades.

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How to Make an Apple-Pumpkin-Pecan Pie — Holiday Baking Championship [INFOGRAPHIC]

by in Shows, November 3rd, 2015

Pie Infographic
Learn how to make the Apple-Pumpkin-Pecan Pie here with step-by-step instructions.

10 Thanksgiving Appetizers (Because There’s More to the Holiday Than Turkey)

by in Holidays, Recipes, November 3rd, 2015

Best Thanksgiving AppetizersWhile some celebrations call for hours of slow grazing (those tailgate snacks are an all-afternoon affair, right?), Thanksgiving is often set up into distinct parts: appetizers, the main spread, dessert and leftovers. Since you’re likely spending most of your time prepping the bird and its fixings, keep the starter game simple, for both you and your company. After all, you don’t want to serve hors d’oeuvres that are so filling that your guests are not craving turkey. The key is to whet their appetites with a few seasonal bites that will only prime them for what’s to come, and these go-to picks surely fit the bill.

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One Recipe, Two Meals: Creamy, Cheesy Potato Soup

by in Family, Recipes, November 3rd, 2015

One Recipe, Two Meals: Potato SoupGah! Potato soup.

First of all, this weather slash temperature slash time of year just begs for potato soup. Really any soup, but especially potato. Why? Because it’s carbs turned slurpable. And creamy. And wonderfully comforting. If someone puts a bowl of potato soup in front of your face there is no universe in which you would push it away. Not possible.

I’ve come up with a very simple potato recipe that’s strong with flavor, but pH-balanced for the little faces in your crib.

Instead of boiling the potatoes in water, we’re using stock. Bam.

Instead of also boiling the veggies, we saute first. Boom.

Instead of heavy cream, I kept it waist-friendly with straight-up whole milk. Biggity.

And butter.

Always butter.

Can’t not with the butter.

This soup is ridiculous as is! But for your kids, keep it super simple with lots of cheddar cheese on top. Or nothing!

And for the adult faces, we get a little crazy with the toppings. I’m talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.

Actually, if you’ll excuse me, I’m going to go throw the rest of this soup in my face right this second. Join me?

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All-Star Chefs’ Advice to First-Time Thanksgiving Cooks

by in Food Network Chef, Holidays, November 3rd, 2015

All-Star Chefs' Advice to First-Time Thanksgiving CooksThe all-important turkey, the creamy potato side dish, the golden-brown roasted vegetables, the tart-sweet cranberry sauce and the buttery rolls (not to mention the desserts) … there are surely multiple pieces of the meal to contend with come Thanksgiving, so it’s understandable if you’re feeling some pre-holiday jitters. And if you’re a newbie to turkey-day cooking, there’s likely the added pressure of the unknown. That’s where these tips come in. According to many of your favorite Food Network chefs, there are indeed ways to make the celebration simpler, so much so that you won’t have to stress. The key takeaway? You don’t have to tackle the entire buffet on your own. “Do a potluck!” Giada De Laurentiis recommends. “Do not try to do it all yourself.” Iron Chef Alex Guarnaschelli adds, speaking to both Thanksgiving novices and returning hosts alike, “The best thing to do is write out your whole menu and then cross off at least two things.”

Click the image below to hear more from other chefs, including Bobby Flay, Michael Symon and Anne Burrell, to learn their go-to tips and tricks for entertaining with ease this year.

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Pumpkin Scones — Bake-Ahead Batches

by in Recipes, November 3rd, 2015

Pumpkin SconesI think a perfect scone straddles the line between biscuit and cake. It should be neither overly sweet nor too dense. And I like it to have a bit of crumble. To me, the perfect scone is the kind of snack that would be better with a cup of tea, but not impossible to eat without it.

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Why Did This Cracker Just Sell for $23,000?

by in News, November 2nd, 2015

Why Did This Cracker Just Sell for $23,000?That’s how many crisp bills a collector in Greece shelled out for a Spillers and Bakers “Pilot” biscuit that survived the sinking of the Titanic (apparently without getting even a little soggy), making it, quite possibly, the most-expensive cracker of all time.

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Speedy Baked Eggs with Salsa Verde — Meatless Monday

by in Recipes, November 2nd, 2015

Baked Eggs with Salsa VerdeWhile eggs are likely part of your weekend brunch routine, there’s no reason these protein-packed beauties can’t make an appearance at during the week — at any time of day. They cook up in mere minutes and are hearty enough to keep you feeling full, which is why they’re often called upon to beef up meatless meals.

In Food Network Kitchen’s 25-minute recipe for Baked Eggs with Salsa Verde (pictured above), eggs are the centerpiece of the dish, which is a top-rated fan favorite. Think of this fuss-free meal as eggs in purgatory gone green; while the traditional dish features eggs baked in a spicy tomato sauce, this version lets a tomatillo-based salsa verde act as the sauce. Studded with garlic and jalapeno, this simple homemade sauce is blended until smooth, but the chefs in Food Network Kitchen advise, “If pressed for time, use a mild store-bought salsa, either red or green.” Once the eggs have cooked in the salsa, blanket them with Monterey Jack cheese for a gooey finish, and sprinkle with fragrant cilantro before serving.

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Celebrate National Deviled Egg Day with These Egg-cellent Ideas

by in Recipes, November 2nd, 2015

Celebrate National Deviled Egg Day with These Eggscellent IdeasNo, the calendar hasn’t fast-forwarded to spring. Today, Nov. 2, is indeed National Deviled Egg Day, and while deviled eggs often take on a shining role come Easter, they’re also a go-to appetizer for that other holiday just around the corner: Thanksgiving.

Since they’re hearty and comforting, deviled eggs will surely please your hangry turkey day guests when they arrive, but they’re not so large that partygoers will fill up before the feast. No matter if you opt for the tried-and-true classic recipe or decide to dress up the traditional deviled egg, you’ll be able to do much of the prep for this starter ahead of time, which means you’ll have one less thing to focus on as mealtime inches closer.

Check out some of our favorite ideas below for egg-cellent deviled egg inspiration. Read more