by Elizabeth Brownfield in News, November 11th, 2016
by Jessica Merchant in Drinks, November 11th, 2016
Sure, having a go-to neighborhood grocery store for all your essentials is key to maintaining a well-stocked pantry. But don’t overlook these sources for imported items and gourmet goods at a fraction of the cost you’d pay at regular grocers.
Along with its sister stores Marshalls and HomeGoods, T.J. Maxx is a treasure trove of specialty foods at better prices than you’d find them elsewhere. On any given day, you may find an array as varied as gorgeous Italian pastas in shapes you’ve never seen, pink Himalayan salt, good-quality canned tuna from Spain, Italian truffle paste, samplers from high-end tea purveyors and Bloody Mary mix. (In fact, this list is a fraction of the items I’ve actually snagged there — most for substantially less than they would cost in grocery stores.) The stock is usually more organized than the chaotic assortment of clothes, shoes and home products the store is known for, but you still get the same thrill of the hunt. The selection is usually anything but reliable, but on a recent trip to North Carolina, when I couldn’t find the whole flax seeds and chia seeds my niece and I needed for a baking project at regular grocery stores, I found them at HomeGoods.
Where to shop: brick-and-mortar stores
Best known for its mix of globally inspired furniture and home decor, World Market boasts a similarly eclectic mix of globetrotting foods and spirits and feels a bit like cult-favorite grocery Trader Joe’s. Look for Café Du Monde Beignet Mix, organic coconut palm sugar, Guittard baking chocolates, chickpea snacks, pickled okra, and soba and udon noodles, plus cucumber sake and apple-pie moonshine packaged in a Mason jar.
Where to shop: brick-and-mortar stores, with a smaller selection available online Read more
by Joel Raneri in Shows, November 11th, 2016
I like to tell everyone that I was completely deprived because I never even tried ginger beer until I was at least 28 years old. It happened to be in my very first Moscow mule, which I completely adored, but I was all over the ginger beer itself before anything else.
While I was lucky enough to grow up in a home where my mom cooked every night, we had a lot of the same (delicious!) staples, and her cooking focused more on comfort than it did on adventure. I’m sure that also had to do with feeding four mouths other than her own, and the last thing she wanted to do was cook a new, exciting meal for us to turn our noses up at it.
So it’s safe to say that I don’t think she ever even purchased ginger root. She would cook with ground ginger, but the fresh stuff never graced our home, and it wasn’t until I started cooking myself that I fell in love with it. The hint of spice that comes with fresh ginger is so refreshing and lovely.
by Joseph Erdos in Shows, November 10th, 2016
This weekend your favorite Food Network chefs are talkin’ turkey and sharing Thanksgiving recipes you’ll be thankful for. Saturday morning, it’s a Frontier Friendsgiving on the ranch, and Ree Drummond is celebrating with her two closest friends and a boozy gravy recipe. Down in Nashville, Trisha Yearwood is making a portable Thanksgiving feast for her niece who’s a nurse, and then the co-hosts of The Kitchen are making The Ultimate Thanksgiving Mac and Cheese with help from Nancy Fuller and Valerie Bertinelli. On Saturday afternoon Ayesha Curry is making two kinds of turkey, and Valerie’s hosting Thanksgiving for her whole family.
Sunday morning, take a break from turkey and tune in to Guy Fieri, who’s serving up a leg of lamb for his Thanksgiving feast. Later on, Giada De Laurentiis is hosting a Thanksgiving feast, Nancy Fuller is leaving the Thanksgiving decor to her grandkids, and Bobby Flay’s making the ultimate day-after-Thanksgiving brunch.
Sunday night, it’s Thanksgiving in Flavortown, and grandmas are throwing down with their Thanksgiving recipes on Holiday Baking Championship and Clash of the Grandmas.
by Emily Lee in Holidays, Product Reviews, November 10th, 2016
In the new tournament Chopped: Beat Bobby Flay, three chefs competed in preliminary rounds in order to gain a spot in the finale, for a chance to go up against the formidable competitor Bobby Flay. In the end Seis was the chef to battle Bobby. He’d won $15,000 for just getting to that point, but to earn $25,000 more he’d have to also beat Bobby. Both chefs would have to cook Seis’ choice of dish — in this case bibimbap, a dish Bobby had previously lost with on his own show, Beat Bobby Flay. Find out if Seis was able to beat Bobby again, or if Bobby redeemed himself from last time.
FN Dish has the exclusive interview with the Winner
by Allison Milam in Recipes, November 10th, 2016
Ice cream: It may not be the first thing you think of as November temperatures drop, but what good is pie if not a la mode? Luckily for us, several ice cream retailers across the country have taken their love for Thanksgiving to the next level with seasonal pints that highlight the traditional components of a Turkey Day feast — cranberry, apple, sweet potato and yes, even turkey. Read on to learn where to find them.
Salt & Straw: November Seasonal Pints
Every fall, the wacky-flavor inventors at this Portland-based ice cream shop release a set of seasonal pints (pictured above) that incorporate ingredients — both savory and sweet — of a traditional Thanksgiving feast. This year’s lineup includes Cranberry-Walnut Stuffing, Sweet Potato Casserole with Maple Pecans, Salted Caramel Thanksgiving Turkey and more. With a range like that, why even bother cooking the meal?
Set of 5, $65
by Lianna Hursh in Behind the Scenes, Community, November 9th, 2016
Pumpkin, pecan and apple may get all the love on Thanksgiving, but they aren’t the only flavors that deserve a spot in your holiday dessert spread. Get carrot in on the action, too, with our favorite festive dessert recipes, each reaching plush, tender heights.
If you eat a slice of carrot cake for the promise of frosting alone, go even bigger by replacing your favorite part with a thick layer of creamy cheesecake. This decadent dessert mashup — Carrot Cheesecake — comes with layers of spiced carrot cake, rich cheesecake and a smooth sour cream topping.
by Amy Reiter in News, November 9th, 2016
This is a no-tricks, no-nonsense eating plan. The baby food diet is exactly what it sounds like: three or more days of eating pureed baby food and trying your absolute best not to complain (or vomit).
I first read about this diet in 2013 when my girl Jennifer Aniston was rumored to have shed quite a bit of weight from eating like a baby for a while. (This was a confusing moment for me, as it was the first time I ever questioned anything Jennifer Aniston did.) Started by celebrity trainer Tracy Anderson, the diet quickly became an internet phenomenon as a way to cut cals and drop pounds, fast.
It sounded like absolute torture. I genuinely could not understand why anyone would eat sweet potatoes out of a jar when they have the option to do otherwise. Only an idiot would put their body through that.
Fast-forward three years: I am that idiot.
by Sara Ventiera in Restaurants, November 9th, 2016
“Needless Markup” indeed. Neiman Marcus — which offers on its website such necessities as a private airplane entirely covered in rose gold for $1,500,000 (such a deal!) and a “curated collection” of 36 children’s books for $100,000 (Caldecott winners, but still …) — is not known for its low prices. Yet the luxury department store recently may have set a new bar for price-tag overreach by offering collard greens, that staple of down-home Southern cuisine, for (hang onto your wallet) $66, plus $15.50 shipping.
by Maria Russo in Food Network Chef, Holidays, November 9th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Though the term “charcuterie” often calls to mind platters brimming with delicate cuts of cured meats and velvety pâté, restaurants across the United States have begun turning out new riffs on this culinary art that dates back to 15th-century France. At the height of the pork belly-and-bacon mania that took hold of the nation during the past decade or so, charcuterie was added to many a menu. But the porcine obsession has since given way to a rising tide of healthier, plant-based dishes, with chefs now churning out veggie charcuterie at kitchens across the country. Read more
“Thanksgiving is that unique American holiday when everybody in the country suddenly thinks they have to serve 27 courses to 87 people,” Ted Allen told us recently. “And that’s hard to do, especially the cleanup, but also the prep.” Get nine of his best tips for hosting a memorable turkey day feast.