How to Create Festive Sugar Cubes

by in Food Network Magazine, Holidays, December 6th, 2011

sugar cubes

Serve coffee with a holiday twist: Make your own Christmas-themed sugar cubes. You’ll need small silicone candy molds, granulated sugar and food coloring (we found our molds at firstimpressionsmolds.com, starting at $8). Mix 1/4 cup sugar, 1/4 teaspoon cold water and 12 drops of red or green food coloring, then fill the molds with the mixture, pressing down with your fingers to pack it in. Let dry overnight, then carefully remove from the molds.

Spa Treatments for Kohlrabi

by in Food Network Chef, Recipes, December 6th, 2011

kohlrabi
Kohlrabi comes from the German words “kohl” (cabbage) and “rabi” (turnip). It tastes like a slightly peppery mixture of turnip and radish with a pinch of Brussels sprout. The bulbs are at their best when they’re around the size of a baseball or softball. If much bigger, they tend to have a tougher texture. I found that both light green and purple kohlrabi don’t taste dramatically different. Maybe the purple was a touch sweeter? You be the judge. How do you eat it?

Raw: The simplest choice. Simply peel the outer layer of skin off with a vegetable peeler and grate the kohlrabi raw over a salad.

Get my dressing recipe for a crisp kohlrabi salad »

Giada’s Holiday Biscotti — 12 Days of Cookies

by in Holidays, December 6th, 2011

It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from favorite Food Network chefs. Visit Cooking Channel’s blog for even more great takes on holiday baking from Cooking Channel chefs and Food People alike.

These light and crunchy Italian classics get their famed crispiness from a double baking process. First they bake in the oven for 40 minutes as a 13”x3” log — then again for 20 minutes as slices. Dried cranberries and pistachios offer both color and texture while a quick dip into a pool of creamy white chocolate adds an extra splash of sweetness. Giada serves them with a cup of coffee for delicious early morning dunking.

Get Giada’s Holiday Biscotti recipe and check out 12 Days of Cookies for dozens more recipes and baking inspiration. Then, join the conversation: Tell us what you’re baking this holiday season and what your all-time favorite cookie is.

Read more

Three Ways to Use: Creamed Corn

by in Food Network Magazine, December 5th, 2011

cheesy corn puffs
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like apple juice or mixed nuts.

Creamed corn is a staple around the holidays, but how do you jazz up the canned version without doing the same ol’ boring thing?

That’s where Loan Malonzo, Santos Loo and Leah Brickley come in. These three chefs transformed this old-fashioned classic into corn puffs, tamales and ice cream.

Read more

Buckwheat Crepes — Meatless Monday

by in Recipes, December 5th, 2011


No longer just a sweet breakfast treat, crepes can be filled with decadent, savory fillings perfect for lunch or dinner. Here, these light, fluffy pancake-like crepes are made with hearty buckwheat flour and stuffed with sautéed spinach, wild mushrooms and fresh thyme. For a simple weeknight supper, prepare citrus shrimp or sweet onion fillings and let everyone build their own perfect crepes.

For a quick side dish, serve Giada’s rustic Tomato Vegetable Casserole. Baked with potatoes, yams, ripe tomatoes and creamy Parmesan cheese until the vegetables are tender, this dish is warm and comforting.

Get the recipe: Buckwheat Crepes from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

The Neelys’ Spiced Gingerbread Piggies — 12 Days of Cookies

by in Holidays, December 5th, 2011

It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from favorite Food Network chefs. Visit Cooking Channel’s blog for even more great takes on holiday baking from Cooking Channel chefs and Food People alike.

While I cannot confirm this for sure, I imagine that Santa’s favorite cookies are gingerbreads, with a classic holiday taste, warm spices and fun shapes. Let your kids help you roll out the cayenne-infused dough and leave a few of the reindeer cutouts on Santa’s plate. Gina Neely prefers the pig-shaped cookies, telling Food Network Magazine that her home has a “pig parlor” with many pig decorations.

Get The NeelysSpiced Gingerbread Piggies recipe and check out 12 Days of Cookies for dozens more recipes and baking inspiration. Then, join the conversation: Tell us what you’re baking this holiday season and what your all-time favorite cookie is.

Read more

Next Iron Chef Logo

Tuna Jerky Soufflé and Sardine Bread Pudding on The Next Iron Chef – Critical Moments

by in Shows, December 5th, 2011

chef burrell vs chef zakarian
Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.

Our next adventure told the tale of two unlikely dishes. One chef transformed a rather nasty ingredient into a dish that completely blew the panel of judges away. The other transformed a decent ingredient into one that I have to hold up as my worst bite of the entire competition.

But, let us not get ahead of ourselves.

There are those who believe that the Chairman has his own special corner of Hades awaiting him for the challenges, twists and turns he throws in the way of The Next Iron Chef contestants. After experiencing the emotions of this latest adventure, I am tempted to join them in that conviction.

This time, the Chairman’s challenge to the chefs was to prove that they could take risks, and the five remaining combatants were led into the rarified environs of a high-end auction house. There, Alton Brown informed them that they were not going to bid on priceless art, but priceless minutes of cooking time in which to prepare a single dish using the ingredients he revealed from beneath shining silver domes.

Read more

Melissa’s Delicate Mint Sandwich Holiday Cookies — 12 Days of Cookies

by in Holidays, December 4th, 2011

It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from favorite Food Network chefs. Visit Cooking Channel’s blog for even more great takes on holiday baking from Cooking Channel chefs and Food People alike.

The best part about sandwich cookies is that you get double the cookie in each bite. Melissa nestles a cool mint-butter filling between two tangy cream cheese-based sugar cookies and dusts them with fine colored sugar. Bake up the tiny pieces of dough left over from the window cutouts they made an ideal quick sweet snack.

Get Melissa’s Delicate Mint Sandwich Holiday Cookies recipe and check out 12 Days of Cookies for dozens more recipes and baking inspiration. Then, join the conversation: Tell us what you’re baking this holiday season and what your all-time favorite cookie is.

Read more

Paula’s Loaded Oatmeal Cookies — 12 Days of Cookies

by in Holidays, December 3rd, 2011


It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from favorite Food Network chefs. Visit Cooking Channel’s blog for even more great takes on holiday baking from Cooking Channel chefs and Food People alike.

There’s no need for a rolling pin or fancy cookie-cutters in this recipe  Paula just drops the dough onto a greased cookie sheet and bakes these two-bite treats for 12-15 minutes. Her soft and sweet cookies are packed with chewy raisins, crunchy chopped walnuts and nearly a half dozen ground spices. Best of all, they are drizzled with a decadent brown-butter icing, made from butter that has melted, foamed and developed a rich golden brown hue with a nutty taste.

Get Paula’s Loaded Oatmeal Cookies recipe and check out 12 Days of Cookies for dozens more recipes and baking inspiration. Then, join the conversation: Tell us what you’re baking this holiday season and what your all-time favorite cookie is.

Read more

Chicken Bouillabaisse — The Weekender

by in Recipes, December 2nd, 2011

chicken bouillabaisse recipe
Now that Thanksgiving has passed, there’s no way to deny it: The holiday season is here. I, for one, welcome the onslaught of parties, cookie exchanges and evenings spent shopping and wrapping gifts. There’s something so joyful and cozy about the many moments of celebration that will be folded into the next four weeks.

With so much packed into so little time, there’s never been a better time for project cooking. It’s just good sense to invest a few minutes over the weekend in a pot of something filling that can be quickly reheated for dinner one night and lunch the next day.

What’s more, in this season of entertaining, having a recipe tucked in your repertoire that is simple enough to prepare but sufficiently elegant to add to the buffet at your holiday open house is a very good thing.

Right now, I’ve found that the recipe that checks all these boxes is Ina Garten’s Chicken Bouillabaisse. It comes together in just a few steps, and dirties just a plate, a Dutch oven and a food processor or blender. The bulk of the time the recipe demands is hands off. You can relax (or prep that next batch of cookie dough) while the oven does the work and fills your home with warming scents. All this and more is what makes it perfect for The Weekender.

Before you start browning your chicken, read these tips »