Sure, you now have over 100 Thanksgiving recipes at your disposal for the big day next week, but have you thought about how you’re going to set your table yet?
The Communal Table has brought writers and bloggers from the food and lifestyle community together for one day to celebrate a holiday we love so much. To complete the package, we’ve asked the experts at HGTV’s Design Happens blog to “set the table” for us.
You can get a sneak peek at their design from the photo above, but head over to Design Happens now to get a full list decor tips and links.
How do you set your table for Thanksgiving? Head over to Design Happens and tell them in the comments or join the conversation on Twitter by using the hashtag: #pullupachair and @HGTV.
Last week, FN Dish invited food bloggers from around the country to “pull up a chair” to our virtual Communal Table. Needless to say, we received link after link of incredible Thanksgiving dishes, tips and photos.
See what our new friends are bringing to the table and tell us what you would bring to the table on Twitter by using the hashtag: #pullupachair.
Today, browse through recipes for cocktails, appetizers, soups, salad, mains, and desserts. You can start drooling now.
Thanksgiving: It’s a holiday that requires a ton of preparation and can cause some stress, but in the end, we all love it and the memories make each moment worth it. Whether you have your recipes in order for the big day next week or you’re looking for some inspiration, we thought we would share some of the best offerings out there.
In honor of Thanksgiving, we’re kicking off the first annual Communal Table on Food Network, an event that we opened up to the entire food community. The response was outstanding — it blew us away. Experts from the industry were excited to “pull up a chair” to our table and offer readers their favorite recipes for appetizers, sides, salads, breads, mains, desserts and cocktails.
Home cooks and Thanksgiving dinner guests have another reason to be thankful this year. Ted Allen, Sunny Anderson, Anne Burrell, Melissa d’Arabian, Bobby Flay, Alex Guarnaschelli and Rachael Ray will come together to answer some of the toughest questions about holiday meal making on Thanksgiving Live!, a two-hour call-in show hosted by Turkey master Alton Brown on Nov. 20 from 12 pm to 2 pm.
Do you want to be on Thanksgiving Live! on Food Network?
We are soliciting Skype viewers and callers throughout the country who would like to be part of our show on Sunday, November 20, 12 pm to 2 pm EST.
Email the following information to email@example.com and a Thanksgiving Live! producer may contact you for more information:
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Speaking of his Turkey Day tradition at home with his family, Alton said, “It’s really simple. Really simple. I’m not one of those guys who wants to cook for 13 hours and eat for five. So it’s very, very basic stuff.” What exactly is on his menu? “I handle the turkey. There’s some dressing. My mother-in-law makes a pecan pie. I like Brussels sprouts. And we, like, cook some sweet potatoes, and it’s done.” he said. I bet Alton makes a mean batch of Brussels sprouts.
We also talked with Alton about his Good Eats Roast Turkey (pictured above), Food Network’s most popular turkey recipe, boasting a 5-star rating and more than 3,400 user reviews.
If ever there was a vegetable dogged by misunderstanding, fresh fennel is it.
Because while it may taste like anise and look like a bulb, it’s neither. And don’t let the grocery workers who love to label it that way tell you otherwise.
Fennel may taste like anise, and is a relative of it, but they are separate plants. And while the base of fennel is bulbous, that’s a shape, not its plant variety.
So now that we’ve cleared up what fennel isn’t, let’s focus on what it is.
Fresh fennel resembles a cross between cabbage, celery and dill. The taste is assertively (though not unpleasantly) licorice and sweet. The base of the fennel is round with tightly overlapping pale-green leaves. Sprouting out of that are long celery stalks topped with fine frilly leaves.
The ability of many Americans to consume an entire meal while watching a movie equally amuses and frightens me. Whenever I head to the movie theater, I almost inevitably find myself seated next to someone slavering over a tray of cheesy nachos larger than a football field or thrusting their hands deep into a tub of popcorn only a tiny bit smaller than my first car.
Once they have finished with the savory element of their repast, they usually move on to dessert and the carefully crafted dialogue of many a great film (and some pretty dreadful ones, too) is drowned out by the rustle of wrappers or the sound of hard candy cracking under firm tooth pressure. Most of these “treats” are neither good nor good for you, and when Alton Brown informed the judges of the Chairman’s latest challenge, I suspect we rolled our eyes as much as the eight remaining chefs did.
It speaks volumes to the quality of this year’s roster for The Next Iron Chef that not only were most of the chefs able to meet the Chairman’s Challenge to show their “Ingenuity” head-on, they also fashioned some staggeringly good dishes from ingredients that would have made lesser chefs run a mile in the opposite direction. Read more