Preparing Thanksgiving dinner is no simple feat — so if there’s anyone who deserves a show of gratitude, it’s the host. Find out how Food Network staffers plan to say “thanks” to their Thanksgiving hosts at this year’s feast.
Thanksgiving is the holiday we train for — running through menu combinations, debating wet and dry turkey-brining options and even test-driving stuffing recipes in the weeks beforehand. But now that the big day is almost here, don’t overlook one simple task: feeding yourself in the days leading up to turkey day. Here’s how to eat strategically as you count down the days to Thursday’s feast.
Let’s face it: The usual Thanksgiving menu doesn’t include much green. In fact, most traditional fare is somewhere on the white-to-brown color spectrum. So get some roughage into your diet with a crisp Kale and Apple Salad (pictured above), made with raw kale and crisp apple slices and dressed in a lemony vinaigrette. Read more
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
For many, the Thanksgiving spread just wouldn’t be complete without that one holiday dessert staple: pie. And in recent years, bakeries have begun offering new riffs on the old standbys, so tried-and-true classics such as apple and pecan can now be found nestled next to novel twists such as tahini pumpkin and bourbon sweet potato. Regardless of what filling it features, pie is one American tradition that brings a sweet taste of nostalgia to the Thanksgiving table. Read on to find out where the chefs head to hunt down their favorite pies. Read more
The countdown to turkey day is on, with less than a week until Thanksgiving is upon us. As you prepare for the feast and perhaps the influx of guests that will coming to your house, your to-do list likely doesn’t leave extra time for dinner. That’s where this week’s Most Popular Pin of the Week comes in. Thanks to the handy slow cooker, you can simply prep, set and forget this top-rated soup recipe until you’re ready to eat a few hours later. Thanks to the handy slow cooker, you can simply prep, set and forget this top-rated soup recipe until you’re ready to eat a few hours later. The one-two punch of chile powder and a chipotle pepper in adobo sauce strikes an ideal balance between spicy heat and smoky heat in this comforting bowl.
For more hearty recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Get the Recipe: Spicy Fajita Soup
Horrors! Is your avocado toast addiction in danger? Will you soon have to go cold turkey and suffer whatever effects of withdrawal come with it? The shakes? The cravings? The hunger screaming from deep in your soul?
The verdict is in: Hawaii may just be the ultimate paradise. After all, in addition to the wondrous sunshine and hypnotic waves, this state is also swimming in loco moco — a comfort food dish created right here on the Big Island. Read more
When you pick up an Ina Garten cookbook or watch an episode of Barefoot Contessa, you might not realize how much work goes into creating the recipes, testing them and finally proclaiming them good enough to share. All of Ina’s recipes go through a rigorous testing period until they’re perfect, as the writer and TV host explains. Even Jeffrey has to wait until a recipe’s perfect before he can get a taste!
Thinking about Ina’s life story, it may seem like a stretch of the imagination that she went from writing nuclear policy in the White House to writing cookbooks in her Long Island home, but it happened. Despite the difference in subject, both lines of work require precision. But cooking goes a bit further, as it requires that something extra — the secret ingredient, if you will. And Ina has that. She says it’s just in her DNA. The rest is history: She didn’t attend cooking school or learn from a grandmother, but she picked up skills out of necessity while running her specialty food store, Barefoot Contessa. It started out as a way to try a new career and ended up giving her her well-known moniker. Would she have it any other way? Not really.
FN Dish recently chatted with Ina about her new series, Cooking for Jeffrey, her recently released cookbook and her Washington, D.C., special. Find out more about the elegant and earthy hostess in our interview.
Once you’ve settled the whole sweet-potato-versus-regular-potato debate, the next Thanksgiving side dish question you have to contend with is: flavored or not? Would you prefer to dress up a traditional recipe with bold tastes, or do you crave the comforting flavors of tradition? On this morning’s all-new episode of The Kitchen, which was devoted to a complete roster of turkey-day side dishes, the co-hosts showcased a cornucopia of ways to prepare squash, dressing and green beans — and the all-important potatoes, of course. Check out both of the new spins on spuds below, one a creatively flavored take on the usual recipe and the other a buttery mainstay with just a hint of extra-special presentation.
The appetizers you make for Thanksgiving dinner are arguably some of the trickiest to plan; after all, they kick off one of the most-important meals of the year. They should likely be more special than carrots and ranch, and they need to be hearty enough to satiate your guests, but they should not be so heavy that guests don’t want to eat that enormous meal that’s coming right up. Plus, your kitchen will likely be overrun with all manner of pots and pans on Thanksgiving, so when it comes to the hors d’oeuvres especially, the easier and faster the better. Enter: our fast-fix starter solutions. All eight of these recipes are ready to eat in 35 minutes or less, and they’re guaranteed crowd-pleasers — think cheese logs, shrimp cocktail and cheesy dip.
Cheese-Stuffed Dates with Prosciutto
With oven and stove space at a premium on Thanksgiving, you can be thankful that these eight-minute bites require only assembly — no cooking necessary. When it comes to the cheese, Giada De Laurentiis opts for a mix of rich goat cheese and creamy mascarpone.
There’s nothing like freshly baked bread on Thanksgiving Day — and nothing quite like the look on your guests’ faces when you tell them you baked it yourself. But, on a day that’s already packed with nonstop cooking, it’s a lot to ask to add bread-baking to your list of tasks, especially if you aren’t into the baking-your-own-bread thing year-round. That’s why we came up with a lineup of eight fresh-baked bread recipes that are actually well worth your time on Thanksgiving Day. Each one toes the line between easy and completely OMG-inducing. Here’s why.
Why They’re Actually Worth Your Time: You better bet this particular Thursday will involve all kinds of mayhem. Luckily, Ina Garten’s flaky, cheesy and top-rated biscuits are easy to prep the night ahead so that all there’s left to do is bake when it’s go time.