An all-American holiday calls for American wine. These bottles chosen by Food Network Magazine pair well with the feast — and they’re all from the U.S.!
Below are five of our favorite whites, click here to get the rest.
As a competitor on Food Network Star this past summer, Damaris Phillips didn’t stray from her Southern point of view in the kitchen. She used her lifelong experience of living in Kentucky and her passion for traditional Southern ingredients to establish herself as the ultimate authority on the cuisine, and when she told Bob and Susie in her pitch that “Southern food is the food of love,” they were quick to believe her. She’s maintained her tendency for Southern-style cooking on her first-ever series, Southern at Heart, airing Sundays at 10:30am/9:30c, where she helps love-struck guys turn out deliciously comforting Southern dishes with the classic ingredients of the region. FN Dish caught up with Damaris in her hometown of Louisville to find out more about her penchant for Southern cuisine, like her ultimate down-home meal. Read on below to hear from Damaris and find out her go-to Southern goods, the secret to making the best-ever grits and more.
What’s your favorite Southern meal, the one down-home dish you’re always craving?
Damaris Phillips: Cornbread and milk. It’s my favorite. I also love beans and cornbread. First you have pinto beans or butter beans and cornbread for dinner, and then the next morning, inevitably, there’s leftover cornbread. You take that cornbread into a glass, cold milk over the top and you just eat it — [with] maybe some honey. I like to put a little honey on there. It’s like cornflakes, kind of. Not really, but kind of.
No matter if you’ll be brining your turkey or deep-frying it, whipping sweet potatoes or smashing golden spuds, stuffing the bird or serving the dressing alongside it, one thing is certain about your Thanksgiving spread: There will indeed be dessert. This year, in addition to the classic apple pie and pumpkin cheesecake, serve a mix of creative, crowd-pleasing treats, like Sunny’s mini pumpkin pies, Giada’s turkey-decorated cookies and Alton’s deliciously tart lemon pie. Check out Food Network’s top-five Thanksgiving desserts below to find recipes for these family-friendly picks, plus more sweet inspiration for your Turkey Day feast.
5. Mini Pecan Pumpkin Pies — Use tiny muffin tins to shape pecan-studded dough into sweet cups, then fill them with a mixture of pumpkin and vanilla, and finish each with a pecan for an extra-special presentation.
4. Thanksgiving Turkeys — Giada starts with store-bought cream-filled sandwich cookies to make these kid-approved cookies, decorated with seasonal candies and colored frosting to transform them into turkey look-alikes.
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
On this week’s Chopped, the competitors found kimchi, gefilte fish, applesauce and lavash in their appetizer baskets. Each competitor transformed the ingredients into fritters, patties, tacos or pizza, but not all of the results were up to the judges’ liking. But for this Chopped Dinner Challenge, the featured item is the popular Korean condiment kimchi, which has made it into many fusion dishes time and time again with rave reviews. So why not make this Kimchi Pizza with Bacon? It’s a sweet, savory and spicy rendition that serves as the perfect dinner to satisfy your family’s takeout cravings, especially if it’s looking like a showdown between Asian takeout and pizza delivery.
Over the years on Restaurant: Impossible, Robert has discovered a range of uncleanliness in restaurant kitchens — some simply untidy and many in need of a solid scrubbing. But then there are those that are infested with insects, have surfaces caked in several years’ worth of grease and are outfitted with refrigerators full of spoiling food. The cleaning of these establishments often requires not only time and money from Robert’s budget, but also a serious lesson from the host himself on how to maintain proper food standards in the restaurant.
Don’t be fooled by the label “Grade A” on a bottle of maple syrup: It’s no better than Grade B. Grade B syrup is darker and has a stronger maple flavor; Grade A is milder. We prefer Grade B for cooking (we used it in a Kale-Sesame Chicken Salad for Food Network Magazine). Both grades are more expensive than the imitation stuff (“pancake syrup”), but real maple syrup is worth the splurge.
(Photograph by Lara Robby/Studio D.)
Last week we noticed how much Food Network fans loved our monkey bread post on Facebook, Twitter and Pinterest. So to keep this delicious shareable treat trending, we rounded up three more monkey bread recipes for you to snack on, starting with Alton’s Overnight Monkey Bread. Alton makes his buttermilk yeast dough from scratch and slathers it with a buttery brown sugar mixture that’s flecked with rosemary and raisins. Prep this sweet and savory stunner the night before a big holiday brunch and you’ll have a stress-free and satisfying pastry ready in no time the next morning.
Sticky Monkey Bread: Food Network Magazine’s recipe boasts a thick homemade caramel sauce that oozes between each ball of dough. Spiked with dark rum, the caramel sauce forms a crackly outer crust and mingles perfectly with a layer of toasted nuts.