POLL: The Kitchen Gets Set for the Big Game

by in Shows, November 18th, 2014

BBQ Wings with Blue Cheese ButterNo matter what team you root for or how it currently stands in the league, there’s one element of football surely every fan can get excited about: the food. From cheesy, beefy nachos to Buffalo-blanketed chicken wings and juicy grilled sausages, there’s a game-day pick to please every palate. Now that football season is in full swing, The Kitchen wants to hear from you, the fans, to learn your tastes when it comes to game-day fare.

Vote in the polls below to share your favorites.

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Thanksgiving Breadbasket Recipes: Cornbread, Rolls and Biscuits Galore

by in Holidays, Recipes, November 18th, 2014

Bobby's Parker House Rolls

A good breadbasket is a necessity on any Thanksgiving table. A warm, fluffy roll sops up the last gravy, cranberry sauce and potatoes on a plate better than any utensil ever could, and there’s nothing better for piling on leftovers than a fresh slice  especially when the bread is homemade. This year, fill up your Thanksgiving Breadbasket with cornbread, biscuits, rolls and more from your very own oven.

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QUIZ: How Well Do You Know Barbecue? Play Along with Hungry Games

by in Shows, November 18th, 2014

Barbecue Plate from Hungry GamesBarbecuing, that all-American pastime, is the perfect opportunity to get together with family and friends for some good food. Sounds simple and fun? But what the Barbecue Games episode of Hungry Games proved is that there’s a lot about barbecue you didn’t know, like how smoke makes you crave food more, and how the person serving it can also make you like it a lot more. Besides the psychology, host Richard Blais also revealed some facts, statistics and history behind barbecue, a form of cooking that may even be the oldest of them all.

Take the quiz below and share your results with fellow fans of the show on Twitter using the hashtag #HungryGames.

Test Your Barbecue IQ

Have a Question About Making Thanksgiving Dinner? Ask Us

by in Holidays, November 17th, 2014

Roasted Thanksgiving TurkeyNo matter if this Thanksgiving will be your first time preparing the feast or if you’re a veteran host, chances are that with just days left until the holiday, you have a few questions about the meal on your mind. FoodNetwork.com is here to help.

This Saturday, Nov. 22, beginning at noon EST, our editors will be on hand during the premiere of Thanksgiving at Bobby’s to tackle your turkey day conundrums. From how to find the best brine for the bird to how to mix up fluffy mashed potatoes and bake the flakiest pie crust, tweet your question to @FoodNetwork using #ThanksgivingFeast or post it to Food Network’s Facebook page, and it may get answered.

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Finishing Paper Touches for the Perfect Thanksgiving Table

by in Holidays, Product Reviews, November 17th, 2014

Thanksgiving StationaryWe all know the food is the real star of the Thanksgiving table, but that doesn’t mean it can’t have some great supporting actors. I’ve rounded up a few of my favorite place cards (like the ones featured above on the top and bottom from Rifle Paper Co.), menus and other favorite paper items that are just begging for their debut alongside that turkey and pumpkin pie.

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Veggie Pot Pie with Cornmeal Pie Crust — Meatless Monday

by in Recipes, November 17th, 2014

Veggie Pot Pie with Cornmeal Pie CrustBundling up in your scarf, gloves and hat isn’t the only efficient way to stay cozy this fall. Warm up with Veggie Pot Pie with Cornmeal Pie Crust from Damaris Phillips’ recipe reserve this Monday. This steamy, comforting dish is exactly what your body needs while adapting to the worsening weather. The recipe calls for fragrant ingredients like rosemary, thyme, mushroom broth and sherry vinegar, as well as hearty, substantial vegetables like potatoes, yams, parsnips, celery, shiitake mushrooms and frozen peas. And the fixings prove that the meal will please your palate along with your nose.

This recipe stands out because it calls for a made-from-scratch crust that consists merely of flour, cornmeal, salt, butter and an egg yolk. You’ll be happy you didn’t bother with those store-bought, premade crusts when you realize that all it takes to make this showstopper crust is a food processor.

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East? West? Which Has the Better Butter Stick?

by in News, November 17th, 2014

Stick of ButterDid you ever notice that butter is sold in long, thin sticks in the eastern part of the United States, while in the West it’s sold in short, stout blocks? Honestly, me neither. But a consumer who did recently asked Marketplace.org for an explanation.

Turns out the East-West butter divide dates back to the 1960s. Before then the West Coast didn’t have much of a dairy industry or churn out much butter or cheese.

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7 DIYs for the Kids’ Thanksgiving Table

by in Holidays, November 17th, 2014

By Camille Styles, photography by Nicole Mlakar

Although it’s hard to believe that Thanksgiving is already fast approaching, I feel more excited than ever to celebrate the flavors of autumn with friends and family. There’s no better time to gather ’round loved ones, and for growing families like mine, Thanksgiving is made extra special when we’re able to share its traditions with young children.

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Giving Thanks for Turkey Suits — Alton’s After-Show

by in Shows, November 16th, 2014

There are some Cutthroat Kitchen sabotages that test a chef’s ability to think on his or her feet, make inferior ingredients shine on the plate and work with a rival under tense circumstances. Then there are sabotages that serve little purpose beyond time-wasting — but oftentimes it’s these seemingly over-the-top challenges that fans appreciate most. On tonight’s all-new Thanksgiving-themed episode of Cutthroat Kitchen, host Alton Brown introduced the latest sabotage that’s sure to be counted among the most memorable with fans: The Turkey Suit.

Like the now-infamous souffle suit from Season 3, this heavily stuffed turkeylike contraption transformed one contestant into an oversize version of himself and forced the competitor to learn to perform basic movements with superfluous padding. “I couldn’t have anybody ride on a Thanksgiving turkey float, so we made this Thanksgiving turkey float costume,” Alton explained to judge Simon Majumdar on the host’s After-Show. Lucky for Simon, Alton spared him the experience of donning the getup, as Alton noted, “Poor Chef Jake sweat approximately 6 liters of sweat into that.”

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The One New Side You’ll Make This Year

by in Holidays, Recipes, November 16th, 2014

Steamed Carrots with Lemon Dill VinaigretteWhen you look around your Thanksgiving table, the usual suspects are likely in sight: the buttery mashed potatoes, tangy cranberry sauce, from-generation-to-generation stuffing. If your family’s go-to menu is going from “traditional” to “monotonous,” perhaps it’s high time to try new seasonal side dishes that will reinvigorate your spread for years to come. Unexpected yet comforting, these newcomers are bound to become family favorites.

Long and vibrant, market-fresh Steamed Carrots with Lemon-Dill Vinaigrette (pictured above) may be simple, but they sure make a statement on the table. Steaming the carrots whole keeps them crunchy, while tossing them in vinaigrette while still warm helps them absorb all of the flavor.

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