by Food Network Magazine in Behind the Scenes, Food Network Magazine, November 3rd, 2011
by Maria Russo in Food Network Chef, November 3rd, 2011
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 salads, 50 pizzas and 50 cookies — but this month, Food Network Kitchens tackled a single ingredient: bacon.
To dream up dishes such as Bacon Guacamole (No. 1), Bacon-Beer Mussels (No. 22) and Bacon Muffins (No. 32), testers went through hundreds of ideas. “We don’t put things in for shock value,” tester Leah Brickley says. “The recipes always taste good and have appeal.”
The chefs developed their own version of the trendy Bacon Explosion (see the original here), but in the end, decided it was a little too over-the-top to make the cut.
Get the recipe for the Barbecue Bacon Bake »
by FN Dish Editor in Holidays, How-to, November 3rd, 2011
Jason Cameron and Tony Siragusa of the DIY Network show Man Caves believe that every guy deserves a space of his own. Together, they have given men across the country luxury rooms to match each one’s personality and passion. Recently, Jason and Tony stopped by Iron Chef Michael Symon’s suburban Ohio neighborhood to build him an in-house fitness center, complete with state-of-the-art exercise machines, a walk-in steam room and a juice bar. Not just a master of the kitchen, Michael rolls up his sleeves to lend a hand with the power tools and construction of his basement cave.
Tune in to Man Caves on DIY Network on Sunday’s at 8pm/7c and don’t miss Michael in the new season of The Next Iron Chef: Super Chefs on Sunday’s at 9pm/8c on Food Network.
Get behind-the-scenes photos »
by Sarah De Heer in Contests, November 2nd, 2011
When glazing your vegetables, add a touch of butter and sugar with a pinch of salt. The sugar and butter add shine to the glaze. Aromatics like herbs, ginger or citrus zest will add some zing.
Follow this guide to learn how to make your veggie side dish extraordinary, then watch our how-to video.
Browse more of Food Network’s Thanksgiving side dish recipes.
by Sara Levine in Shows, November 2nd, 2011
Co-owners of one of the most popular barbecue restaurants in the South and hosts of the hit TV show Down Home with the Neelys, Pat and Gina Neely are excited to introduce their new cookbook, The Neelys’ Celebration Cookbook, to fans just in time for the holidays.
In their second cookbook, the Neelys provide 146 recipes for every occasion, including welcome home dinners, graduation day, tailgate parties, romantic nights in and all the big holidays including Thanksgiving. Broken down by the month, this dynamic duo will have you salivating over their famous barbecue, hearty Southern mains, comforting sides and crowd-pleasing desserts.
You can order a copy right now, but we’d like to give you a chance to win one. All you have to do is comment on this post by telling us which one of Pat and Gina’s Thanksgiving recipes is your favorite and why. We’re giving away five copies of their cookbook to randomly selected and very lucky commenters.
Find out how to enter here »
by Victoria Phillips in In Season, Recipes, November 2nd, 2011
Behind the scenes on the Next Iron Chef, Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes — from a stocked pantry to plenty of serving vessels. They shared some fun facts about what it took to pull off the “Heat and Meat” challenge in episode one.
What materials were purchased for the chefs to create heat in the wilderness?
Wood: 2,000 pounds
Fire-safe bricks: 200
Stainless-steel sheet metal: 550 pounds
Rebar rods (carbon steel rods): 25 feet
by FN Dish Editor in Holidays, How-to, November 2nd, 2011
Boost your immune system with vitamin C before cold and flu season sets in by eating more cauliflower. A member of the cabbage family, cauliflower can be boiled, baked or sautéed, but for a well-browned exterior and a flavorful, moist interior, roasting is the way to go.
Start simple with Emeril’s Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon Juice. We bet even the biggest cauliflower-haters will think twice after sampling this quick yet flavorful dish.
Claire’s Roasted Cauliflower With Dates and Pine Nuts (pictured above) is a wonderful fall side for those willing to experiment with flavor. Roasting the cauliflower makes it slightly sweet and turns into an unexpected complement to the dates.
Try Guy’s Roasted and Pureed Cauliflower as a mashed-potato substitute. With only six ingredients, this side is an easy addition to any weeknight meal.
More recipes from family & friends »
by Jose Ralat Maldonado in Events, November 1st, 2011
Stuffing your turkey changes the way you should cook the whole bird. You’ll want to make sure the stuffing and the turkey reach an internal temperature of 170 degrees F at the same time. Watch Alton’s complete video for more tips.
Browse more of Food Network’s Thanksgiving stuffing recipes and tips.
by Kirsten Vala in Holidays, November 1st, 2011
With the trail of Halloween candy beyond the horizon, the Thanksgiving season begins in earnest. This month, harvest festivals begin to peter out and what other fairs are scheduled (many of them seafood related) are front-loaded to leave us as much time as possible to prepare for, then recover from, Thanksgiving.
Denver International Wine Festival, Denver, Colo., Nov. 2-6: Beer may be Colorado’s unofficial beverage of choice, but it certainly isn’t the only option. This seventh annual wine fete proves it by expanding to accommodate attendees. This year’s celebration of the grape will be held at the Wings Over the Rockies Air & Space Museum and will include a vertical tasting (the sampling of consecutive vintages for the detailing of a drink’s evolution), a cheese-pairing workshop and seminars like “Moscato, Surrender to the Sweet,” led by Andrew Quady. Chefs will tussle during the food and wine pairing competition and you’ll win — because if wine is involved, there are no losers.
More November food festivals around the country »
by FN Dish Editor in Recipes, November 1st, 2011
One side effect of working as an editor for FoodNetwork.com is that you end up thinking about Thanksgiving starting in June, craving mashed potatoes all through the summer. This year, as I waded through Thanksgiving recipes on our site, familiar old faves and great new takes, I decided that this was the year I would revamp my family’s Thanksgiving bread basket.
Sometime in July I decided I would bake Alex’s Parker House Rolls for Thanksgiving — they look soft, buttery and oh, so classic. But this is one recipe I decided to take for a test drive before the big cooking extravaganza of Thanksgiving, where every bit of counter and oven space needs to be carefully budgeted and coordinated. So, like sydney1212, the latest reviewer of this recipe (glad I’m not alone), I baked a test batch of these rolls over the weekend.
Want to know what Food Network fans were cooking in October? From Butternut Squash Soup to cheesy Chicken Enchiladas and sweet pumpkin desserts, here are the top 10 recipes of the month:
10. Tyler’s Chicken Enchiladas
9. Apple Coffee Cake With Brown Sugar Glaze
8. Alton’s Pumpkin Bread
7. Pumpkin Pie
6. Paula’s Chicken and Dumplings
The top 5 recipes of October »