by Melissa d'Arabian in Food Network Chef, Holidays, December 20th, 2015
by Amy Reiter in News, Restaurants, December 19th, 2015
Holidays mean family gatherings, gifts and meals together. And those things cost money. But the holidays shouldn’t be about overspending, so I leave you with my last post of 2015: six money-saving tips for the holidays.
1. Comparison-shop, even if you don’t usually think it’s worth it. Stores really go all out with “loss leaders” (advertised super-low prices on a few key items designed to get you in the door) during the holidays. Shopping at multiple stores may lead to your getting the absolutely bottom price, but you always have to balance the hidden costs (gas, time) of visiting multiple markets (which is why most of the year, it probably isn’t worth visiting three supermarkets). If you are hosting a big group for a holiday, spend a few minutes to compare stores’ flyers that come in the mail (or check online) to decide if an extra trip to another store is worth it. The larger the crowd, the more likely it is.
2. Buy gift cards — for yourself! Some major grocery stores promote their gift cards around the holidays with a bonus offer. For instance, you buy a $100 grocery store gift card and you get a $10 or $20 bonus card. Usually, the more you buy, the higher the bonus. Nothing is stopping you from using those gift cards to buy your groceries or holiday gifts, and using those bonus dollars yourself. Read more
by Layla Khoury-Hanold in Restaurants, December 19th, 2015
Here’s one to file under “people will pay for anything.” A Dublin, Ireland, coffee shop is now offering its patrons a “water tasting menu.” For only 3.50 euros ($3.84 U.S.), customers at java hot spot 3fe can sample three “shots” of H2O.
“It’s four glasses of water, and 90 percent of people will see that the four glasses actually taste completely different,” the cafe’s proprietor, Colin Harmon, told the Irish Independent.
by Guest Blogger in Holidays, In Season, December 19th, 2015
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
No matter which holidays they celebrate, chefs tend to fete the season in delicious style. Whether they’re behind the stove or for once letting someone else tie on an apron, these pros (and their families) know how to put the “eatings” in “season’s greetings.”
by Maria Russo in Recipes, December 19th, 2015
Perpetually clad in his trademark overalls, white shirt and a red bowtie, Farmer Lee Jones is the iconic figure of his family’s 300-acre sustainable farm in Huron, Ohio. He, his father, Bob Jones Sr., and his brother, Bob Jones Jr., lead the team at The Chef’s Garden in pioneering the sustainable agricultural movement. The farm grows the best-tasting and most-nutritious specialty vegetables, herbs and micro greens in the world. The family lives by a commitment to produce food that looks good, tastes good and is good for you. Hear from Farmer Lee below about what farm-fresh ingredients he craves during the holiday season.
By Farmer Lee Jones
Fall Radish (pictured above): This is mild, slightly peppery with some sweet notes.
by Lauren Miyashiro in Holidays, Recipes, December 19th, 2015
Just as everyday rice is a blank-canvas ingredient that can be transformed into something new (rice pudding or paella, anyone?), oatmeal too brings with it many opportunities. Think beyond serving it up in the morning alongside brown sugar and a few raisins. On this morning’s all-new episode of The Kitchen, the co-hosts introduced two new ways to take your oatmeal: one savory and one sweet, for dinner and even as a drink. Check out their recipes below, then browse all the recipes from today’s show.
You’ve seen farro and barley take the place of rice in risotto, but now Geoffrey Zakarian is letting oatmeal have the starring role in his Savory Oatmeal Risotto. Laced with nutty Parmesan cheese and rich butter, GZ’s recipe comes together just as a traditional risotto recipe does, with slow and steady stirring as the oats simmer in chicken stock. GZ opts for steel-cut oats instead of the old-fashioned variety, as the steel-cut kind offers the heft needed to stand up to the cooking process.
by Allison Milam in Holidays, Recipes, December 18th, 2015
We’ve said it before, and we’ll say it again: Chocolate and peanut butter is the world’s best combination. You can’t go wrong with this creamy, sweet, salty and indulgent duo. Of course, peanut butter blossoms are a crowd favorite right about now, but they shouldn’t be the only reason you pull out your jar of peanut butter this holiday season. Choose a new kind of chocolate-peanut butter treat to bring to your festive soiree this year.
Peanut Butter-Brownie-Coconut Layered Bars
Peanut butter cookie, brownie and macaroon … need we say more? The three-in-one dessert created in Food Network Kitchen is similar to fudge, so a little square goes a long way — something to consider before you double the recipe because of how ridiculously amazing it sounds.
by Foodlets in Family, Holidays, Recipes, December 18th, 2015
Buying out the convenience store’s stock of candy canes in bulk might have seemed like a good idea at the time, but odds are you’ll have more of the striped sweets than you know what to do with. Use your surplus of the seasonal candies to add a minty crunch and festive color to your favorite holiday treats.
Give homemade cakes a fallen-snow effect (and a minty crunch) by sprinkling crushed candy canes over the top. Anne Burrell’s Molten Chocolate Cake with Crushed Candy Canes may look tricky to pull off, but it’s actually quite easy to achieve the chocolate-oozing center.
by Emily Lee in Holidays, Recipes, December 18th, 2015
Whether it’s an open house, a dinner party or a family celebration, these are the top holiday recipes kids just can’t resist. From starters to mains and a dessert, too, this will be a bash the little guys will love.
Giada De Laurentiis’ Antipasti Platter
Use cookie cutters to create adorable cheese shapes to serve along with crackers, salami, olives and any other nibbles your kids enjoy.
Ina Garten’s Roasted Tomato Basil Soup
I love serving soup at an open house. It’s easy to keep warm and doesn’t mind sitting on the stove for hours at a time. And this tomato soup from the Barefoot Contessa is amazing. Roasting the tomatoes ahead of time punches up the flavor, an important step when it’s not tomato season.
Roasted Squash Stuffed with Sausage & Apples
Individual portions can be so popular with kids — especially when they look a little like flowers. This dish is practically a meal in itself, great for a day that includes lots of pre-dinner snacks and plenty of desserts.
by Sara Levine in Holidays, December 18th, 2015
Classic gingerbread inspires endless variations of delicious, decorative treats that go way beyond simple cut-out cookies — although we love those, too. From soft, moist loaf cake to sturdy homes made out of spicy gingerbread, here are just eight of the ways you can incorporate this timeless dessert into your Christmas feast.
Old-Fashioned Gingerbread (pictured at top)
Ina Garten’s gingerbread just smells like the holidays, with its mix of spices, crystallized ginger and raisins. Try putting a dollop of rum whipped cream on top to take this treat over the top.
We go crazy for Christmas cookies like the rest of you (check out our 12 Days of Cookies countdown), but they’re not the only reason to preheat your oven this season. Show up at a holiday gathering with a batch of festive cupcakes or a gorgeous Christmas cake that might just overshadow that table full of cookies. Read more