It was the best of dressings, it was the worst of dressings; it has an origin story that is, frankly, in some dispute. The story of how Thousand Island dressing — that creamy-sweet salad-and-sandwich-topping mix of mayonnaise, ketchup and a handful of other ingredients (though recipes vary) — came to exist is a tale of two theories.
It happens to the best of us: You finally follow through with plans to go apple picking and get so caught up in the perfect fall moment that you come home with an overabundance of fresh apple cider. This year, don’t panic. Instead of throwing away the perishable gallons taking up prime real estate in your fridge, use them to make a range of recipes, including dessert, weeknight dinner and, of course, doughnuts!
Apple Cider Doughnuts (pictured above)
Fall wouldn’t be complete without a generous helping of apple cider doughnuts. This recipe from Food Network Magazine makes a dozen, glazed and rolled in cinnamon sugar.
Stay in this weekend and cook simple comfort foods with your favorite Food Network chefs. First up on Saturday, Ree Drummond’s husband, Ladd, is helping her in the kitchen as they put on a dinner for two. On the menu is easy fried shrimp and a grilled corn casserole. Next, Trisha Yearwood is taking advantage of the gorgeous weather by preparing a picnic with easy-to-make recipes like orzo salad and zucchini bread. After that, the hosts of The Kitchen are going recipe-free with simple dishes like Asian pot pie and fruit crisp. Up next, Valerie Bertinelli’s hosting a movie night complete with easy bites like s’mores popcorn and crab boil sliders. After that, the youngest Smollett sibling, Jocqui, is eager to prove his cooking chops are as advanced as his siblings’. He’s whipping up a Mexican feast complete with homemade tortillas and a horchata-based cocktail.
On Sunday, Guy Fieri’s hosting football pro Marcel Reece and they’re cooking up a meal for big appetites including grilled mojo mahi mahi and toasted quinoa pilaf. Then, it’s the premiere of Life’s a Party with David Burtka. The chef-actor is throwing a birthday party with the help of his adorable twins Gideon and Harper. He’s planning a menu full of crowd-pleasing dishes like mint pesto pasta and tangerine chicken. Next, Bobby Flay is demonstrating some of the brunch recipes from his new Bobby Flay Fit cookbook, including spicy turkey merguez scramble and a tasty Cream of Wheat take on PB&J. Later, it’s the fourth installment of Guy’s Superstar Games, where the five remaining chefs will battle it out to secure a spot in the finale. Next, the final three families in The Great Food Truck Race must beat the heat to create an indulgent sweet dessert in the sweltering Palm Springs desert. Finally, Anne Burrell and Alex Guarnaschelli guest-judge on Cooks vs. Cons, where contestants will have to impress them with a dish made with pizza.
It may seem like only last year (actually, it was only last year) that scientists were celebrating the discovery of a sixth “basic taste” — something to join the ranks of sour, sweet, salty, bitter and that Johnny-come-lately, umami, as a fundamentally distinct and discernable flavor.
Well, fat, we hardly knew ye, because now there’s a new sixth primary taste in town: starchy.
Could this explain humanity’s common craving for carbs?
In one more week, fall officially begins, and when it does, the nation will partake in a collective culinary shift. Coffee orders will transition from cold brew to espresso; comforting casseroles and slow-cooked stews will replace light salads and chilled soups come dinnertime. Most significantly of all, the market produce selections will switch from tart summer berries to apples, sweet potatoes and other hearty fall crops that pair so nicely with warming spices. Here at Food Network, we feel there’s no better way to usher in the new harvest than with a celebration of seasonal pies. These are a few of the flavors we’re anticipating most — apple, pumpkin and sweet potato — plus a few variations on each.
The Filling: Apple
An apple a day keeps the doctor away, sure. But toss the sweet-tart fruit with butter, sugar, lemon juice and fall spices and it becomes less of a preventive health measure and more a work of art. We can’t see any harm in piling them, sliced, into a deep, buttery crust either. What you decide to do with the decorative top layer is entirely up to you, but here are some popular variations.
The weighty pots in your kitchen likely didn’t get a lot of love the last few months, when lighter, cooler picks were in high demand. Now, whether the weather is reflecting it or not, we’ve got fall on the brain, and a big batch of soup is one of the first things we can’t wait to cook. These are the recipes that’ll fill our bowls first.
Break out the biggest pot in your kitchen for a cheesy, creamy dose of soup-induced comfort. Simply puree broccoli together with grated cheese, milk and half-and-half to get a taste of the crowd-favorite dish made right at home: Ree Drummond’s thick and hearty Broccoli Cheese Soup (pictured above). Read more
By Colleen Park
Whether you’re gathering friends and family together for game night or for game day, break out your favorite baking dish and make a hot dip your go-to appetizer. Though we love cold chip accoutrements like guacamole or layered dips with fresh veggies, there’s nothing quite as satisfying as a perfectly crunchy chip topped with oozing cheesy goodness. As easy as they are to blend and bake, these hot plates will have everyone hovering around the snack table until the last chip is gone.
Warm Artichoke and Bacon Dip (pictured above)
Artichokes get a lot of love in cheesy dips, though you might forget there are vegetables involved when bacon gets into the mix. Giada De Laurentiis blends bacon into this warmed dip and crumbles it on top for bursts of savory flavor and crispy texture. And with a base of creamy mascarpone cheese, there’s no melt time needed. Just bake for 10 minutes to warm the dish through. Read more
If the first three weeks of Camp Cutthroat 2: Alton’s Revenge were any indication, anything can happen while chefs are tucked away in the deep woods. And on tonight’s new episode — the fourth heat and the last preliminary battle before next Wednesday’s finale face-off — it seems as if Richard Blais, the judge of the day, had prepared himself for the worst, as he showed up to camp outfitted with not only sunglasses and a hat, but a heavy-duty backpack and a fanny pack as well. “You are certainly rigged for adventure,” Alton Brown told the judge during the After-Show. It turns out it was a good thing that Richard came dressed for a number of occasions, because Alton was quick to test the judge’s outdoor survival skills.
“Think of it as a wax museum of horror,” Alton told Richard, introducing him to a few Heat 4 challenges. Sure, Richard saw the hanging tent, and indeed he came face to face with the snacks-turned-grill-coals. But the main event that awaited him wasn’t on land — it was in the water in the form of an ingredient hunt around the lake on a Jet-Ski-towed sled.
This new season of Worst Cooks in America: Celebrity Edition started off with nine recruits, but unfortunately there was room for only eight in Boot Camp, four per team. On tonight’s premiere, one celebrity went home without having been chosen for a team. After a baseline challenge that had the recruits cooking with swag-bag items, and a challenge to cook a brunch dish, Anne and Rachael carefully determined which celebs they thought would best fit their teams — who they could mold into potential winners. But one was left the odd man out. Find out who was the first celebrity to exit Boot Camp.
It’s such a tenuous thing, the after-school snack: Feed the kids too little and you have afternoon meltdowns. Feed them too much and you’re in for an evening of kids slinking down in chairs and pushing dinner around with a fork without actually eating a thing. To prevent both scenarios, I keep these snacks in heavy rotation at my house. This is what I serve when my four small kids come tearing down the hallway toward the kitchen after school.
60-Second Super-Simple White Bean Hummus
With a squeeze of fresh lemon and beans straight from a can, this dip comes together in about a minute. Pile a few handfuls of fresh veggies — cucumbers, carrots, bell peppers — on a tray and watch the kids dive into one of the five recommended daily servings of produce!