Don’t Give In to Stress — Thanksgiving Tip of the Day

by in Holidays, November 13th, 2011

ted allen
Whether it’s your first Thanksgiving or your 15th, making a meal this big can be stressful. Keep your cool with Ted Allen’s top tips for a freak-out-free holiday.

Make This the Smoothest Holiday Ever

Browse more of Food Network’s Thanksgiving recipes and tips.

Recipes With Color: Marigold

by in Recipes, November 12th, 2011

cauliflower and ham crustless quiche recipe
Autumn may bring shorter days, but there’s still plenty of brilliant color to feast our eyes and appetites on. Thanksgiving meals display the season’s variety of colors from green bean casserole to jewel-toned cranberry sauce. One that creeps on to all our plates is November’s reigning color, marigold. It’s a fall favorite that both HGTV and foodies love. As a Design Happens blog contributor puts it, “Gorgeous to look at and good to eat.”

Marigold reminds me of harvest foods and my favorite time of day in fall when the sun lights up valleys in the last hour of the day and similarly in early morning. In photography terms, it’s called the “Golden Hour,” and it’s even prettier in the fall when slanted rays hit red, brown and gold trees. In celebration of golden sunrises and marigold, I’m hungry for breakfast, particularly leftover Turkey Day breakfast with family and friends.

Get the recipe for Cauliflower and Ham Crustless Quiche »

Wine Will Keep Well; Buy It Early — Thanksgiving Tip of the Day

by in Holidays, November 12th, 2011

wine for thanksgiving
Should you drink red or white with turkey? Don’t fret if you’re new to wine, there’s no wrong answer, but we’ve got some picks to get you started.

10 Ways to Be the Wine Hero of Thanksgiving

Browse more of Food Network’s Thanksgiving recipes and tips.

VOTE: Help Cast an Episode of Chopped

by in Shows, November 11th, 2011

chopped
Have you always wanted a say in who gets cast on Chopped, to somehow influence the four contestants featured on the show or to watch some of your favorite Chopped competitors battle again? Viewers now have an unprecedented opportunity to cast an episode of Chopped with four returning challengers.

Do these contestants look familiar to you? These chefs have already been featured on Chopped, but during their first challenges, they lost in monumental, disastrous and shocking eliminations. After nine seasons and hundreds of contestants, Chopped judges have seen their share of winners and losers, but this group may simply take the cake.

Check out how the eight Chopped losers were unceremoniously eliminated, then cast your vote for four contestants you want to be featured in an upcoming episode of Chopped.

Watch the videos and cast your vote now »

40 Cloves and a Chicken — The Weekender

by in Recipes, November 11th, 2011

40 clove chicken
I believe that it’s important to have at least one really good chicken recipe in your array of kitchen skills. It needs to be one that you know from heart and can make no matter where you’re cooking or how limited the assortment of available tools. It’s even better if it’s a dish that can be made with easily available ingredients that are unaffected by the changes in season.

Beyond those requirements, the actual chicken dish can be just about anything. The ability to truss a whole chicken and roast it until its skin browns and crackles beautifully certainly counts. A Pyrex pan of chicken legs, painted with honey-mustard dressing and baked until tender is always a good option. I’ve even known people to employ a slow cooker in their quest for the ideal chicken recipe.

Recently, in my ongoing search for the consummate chicken dish, I spotted Alton Brown’s recipe for 40 Cloves and a Chicken. I was fairly certain it would be love at first bite. He has you brown the chicken, top it with fresh thyme and an obscene number of garlic cloves (yes, 40) and bake until the meat is tender and the garlic nearly melts into the pan juices. Oh, yes.

Before you heat your skillet, read these tips »

How to Make the Perfect Mashed Potatoes, Plus Mashed Potato Recipes

by in Holidays, November 11th, 2011

mashed potatoes
There’s no question that a Thanksgiving plate is not complete without a piping hot scoop of silky smooth mashed potatoes nestled next to a few slices of juicy turkey, a heaping mound of stuffing, a small pool of cranberry sauce and a buttery roll. However, the way to make the perfect bowl of mashed potatoes isn’t so obvious. Which kind of potato yields the creamiest mashed mixture? What size should the potatoes be when you cook them? And what about butter, cream or milk — which is best and at what temperature should you incorporate them? We have the answers, plus tips, suggestions and easy recipes to make this Thanksgiving’s starchy side dish better than ever.

Select a Spud: Thanks to their high starch content, russets or Yukon Gold potatoes will be your best potato picks and yield an extra fluffy finished product. I’m partial to Yukon Golds for their natural, slightly buttery flavor, though regular baking potatoes mash up nicely as well.

To Chop or Not? »

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The Next Iron Chef Caption It: What’s That Smell?

by in Shows, November 11th, 2011

Things take a turn for the sweet on this week’s episode of The Next Iron Chef: Super Chefs. The eight remaining rival chefs are challenged to concoct all-star dishes using common confections, forcing many of them far beyond their comfort zones.

In this behind-the-scenes shot, Iron Chef and judge Michael Symon gets up close and personal with one chef’s dish, closely inspecting it for all discernible scents. Will he and the other judges appreciate the fragrance of the dish or be put off by pungent aromas?

Before you tune in this Sunday at 9pm/8c to see what Michael smells, we’re challenging you, Next Iron Chef fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.

Who’s your favorite rival chef so far? Cast your Fan Vote up to 10 times per day.

Make and Freeze Pie Dough — Thanksgiving Tip of the Day

by in Holidays, November 11th, 2011

rolling out pie crust
If you’re using homemade pie crusts, make the dough now and freeze it in freezer bags. Defrost the dough and bake your pies the day before Thanksgiving.

Start making your Thanksgiving desserts with the help of these video tutorials.

Browse more of Food Network’s Thanksgiving recipes and tips.

Hey Bloggers! #PullUpaChair for a Virtual Thanksgiving

by in Holidays, November 10th, 2011

the thanksgiving communal table
In honor of Thanksgiving, Food Network is getting the entire food community together to celebrate a Virtual Thanksgiving, called The Communal Table, on Wednesday, November 16 at noon EST.

We have to admit, it’s our favorite holiday of the year and we’re highly anticipating all of the delicious recipes and photos that we’ll come across on our favorite websites and blogs.

Want to join us at the table? We’re opening up this event to the entire food community: Next Wednesday, we’ll be launching our first ever Communal Table on the blog and we want you to be a part of it. Whether you write for a popular food website or you’re the owner of a small food blog, help us spread the word and pull up a chair.

Find out how to participate »

Best 5 Thanksgiving Turkey Recipes

by in Holidays, Recipes, November 10th, 2011

herb crusted turkey
The turkey: It’s the star of almost every Thanksgiving dinner table. Whether you prefer dark or white meat, legs, breasts or thighs, the Thanksgiving bird is a family-favorite tradition that can be brined, fried, seasoned, stuffed, glazed, roasted and more. Our top five turkey recipes below encompass a unique mixture of classic and creative takes on this holiday classic that are fit for any Thanksgiving feast.

5. Bobby’s Black Pepper-Pomegranate Molasses Glazed Turkey — For a crispy skin that is both sweet and savory, Tyler brushes the turkey with a tangy glaze featuring pomegranate molasses, Dijon mustard and horseradish.

4. Apricot and Tequila Glazed Turkey — Marcela uses a flavor injector to add a mixture of chicken broth, melted butter and tequila directly into the turkey breasts, thighs and legs to ensure a moist, succulent bird.

Get the top three turkey recipes »