It’s no secret that Thanksgiving requires a ton of preparation, from planning the menu and shopping for ingredients to ensuring the bird, side dishes and dessert turn out exactly the way you want them. For many of us, that means getting a head start on planning — sometimes as far as a month in advance. If any night is the most critical, it’s the night before, when many Americans will bake pies and prepare reheatable dishes, like casseroles and soups, so that Thursday morning doesn’t dissolve into chaos. Once those tasks are finished, we’re left with little time to figure out dinner on Thanksgiving eve. What do most people eat? Takeout Chinese? Quick pantry pasta? We polled Food Network staffers to find out what exactly they’re planning to rustle up the night before the big feast. Some of the answers might surprise you!
So many of us have been there: the sad desk lunch. Sitting in your cubicle, tapping out emails to your boss, feeling harassed by the hot breath of deadlines and your endless to-do list, and eating … oof, what is that, anyway? Last week’s leftover salmon loaf (cold), parts of it stuck to the tinfoil you hastily wrapped it in? A salad of wilted leaves drowning in coagulated dressing? The other half of the turkey sandwich you weren’t so into when you ate the first half — which was … uh … when was it, again?
According to the tagline on the website Sad Desk Lunch, which shares images of prime sad specimens, 62 percent of American office workers usually eat their lunch in the same spot where they work all day.
If you’re in a dinner rut or if you’re looking for ways to make a simple dinner your whole family will love, try salmon. Hearty, with a distinctly non-fishy flavor, salmon is such a crowd-pleaser that it’s hard to believe it’s so good for you, too.
Make It Fast: Salmon with Sweet & Spicy Rub (pictured above)
What happens when you blanket fresh salmon with sweet brown sugar, chili powder and smoky cumin? Take the 17 minutes needed to cook this gem and find out! (Hint: Very, very good things happen.)
Preparing Thanksgiving dinner is no simple feat — so if there’s anyone who deserves a show of gratitude, it’s the host. Find out how Food Network staffers plan to say “thanks” to their Thanksgiving hosts at this year’s feast.
Thanksgiving is the holiday we train for — running through menu combinations, debating wet and dry turkey-brining options and even test-driving stuffing recipes in the weeks beforehand. But now that the big day is almost here, don’t overlook one simple task: feeding yourself in the days leading up to turkey day. Here’s how to eat strategically as you count down the days to Thursday’s feast.
Let’s face it: The usual Thanksgiving menu doesn’t include much green. In fact, most traditional fare is somewhere on the white-to-brown color spectrum. So get some roughage into your diet with a crisp Kale and Apple Salad (pictured above), made with raw kale and crisp apple slices and dressed in a lemony vinaigrette. Read more
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
For many, the Thanksgiving spread just wouldn’t be complete without that one holiday dessert staple: pie. And in recent years, bakeries have begun offering new riffs on the old standbys, so tried-and-true classics such as apple and pecan can now be found nestled next to novel twists such as tahini pumpkin and bourbon sweet potato. Regardless of what filling it features, pie is one American tradition that brings a sweet taste of nostalgia to the Thanksgiving table. Read on to find out where the chefs head to hunt down their favorite pies. Read more
The countdown to turkey day is on, with less than a week until Thanksgiving is upon us. As you prepare for the feast and perhaps the influx of guests that will coming to your house, your to-do list likely doesn’t leave extra time for dinner. That’s where this week’s Most Popular Pin of the Week comes in. Thanks to the handy slow cooker, you can simply prep, set and forget this top-rated soup recipe until you’re ready to eat a few hours later. Thanks to the handy slow cooker, you can simply prep, set and forget this top-rated soup recipe until you’re ready to eat a few hours later. The one-two punch of chile powder and a chipotle pepper in adobo sauce strikes an ideal balance between spicy heat and smoky heat in this comforting bowl.
For more hearty recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Spicy Fajita Soup
Horrors! Is your avocado toast addiction in danger? Will you soon have to go cold turkey and suffer whatever effects of withdrawal come with it? The shakes? The cravings? The hunger screaming from deep in your soul?
The verdict is in: Hawaii may just be the ultimate paradise. After all, in addition to the wondrous sunshine and hypnotic waves, this state is also swimming in loco moco — a comfort food dish created right here on the Big Island. Read more
When you pick up an Ina Garten cookbook or watch an episode of Barefoot Contessa, you might not realize how much work goes into creating the recipes, testing them and finally proclaiming them good enough to share. All of Ina’s recipes go through a rigorous testing period until they’re perfect, as the writer and TV host explains. Even Jeffrey has to wait until a recipe’s perfect before he can get a taste!
Thinking about Ina’s life story, it may seem like a stretch of the imagination that she went from writing nuclear policy in the White House to writing cookbooks in her Long Island home, but it happened. Despite the difference in subject, both lines of work require precision. But cooking goes a bit further, as it requires that something extra — the secret ingredient, if you will. And Ina has that. She says it’s just in her DNA. The rest is history: She didn’t attend cooking school or learn from a grandmother, but she picked up skills out of necessity while running her specialty food store, Barefoot Contessa. It started out as a way to try a new career and ended up giving her her well-known moniker. Would she have it any other way? Not really.
FN Dish recently chatted with Ina about her new series, Cooking for Jeffrey, her recently released cookbook and her Washington, D.C., special. Find out more about the elegant and earthy hostess in our interview.