by Maria Russo in Community, November 8th, 2015
by Allison Milam in Holidays, Recipes, November 8th, 2015
Since most biscuit recipes come together with just a few everyday ingredients — flour, butter and some kind of liquid, plus optional add-ins like cheese — the key to turning out the very best results is the technique used in prepping them. It’s all about using cold ingredients and remembering to not overwork the dough. In this week’s Most Popular Pin of the Week, Ina Garten starts with cold butter and buttermilk, and she makes sure to not overmix the dough as she’s adding components. What results is flaky, buttery biscuits laced with gooey cheddar.
For more hearty recipes, check out Food Network’s Let Cook Comfort Food board on Pinterest.
Get the Recipe: Buttermilk Cheddar Biscuits
by Maria Russo in Recipes, November 7th, 2015
In the weeks leading up to Thanksgiving, every food-oriented magazine you flip through, cookbook you earmark and website you scour is bound to have one recipe at the helm of it all: the turkey. But what if you don’t eat turkey? What if you don’t want meat at all? And what if you still want to, well, eat? Thankfully, we’ve got game-changing vegetarian and vegan recipes to have at your Thanksgiving table, whether it’s you or one of your guests who has a special diet. Even if people at your table don’t have dietary restrictions, they’ll go back for seconds on these hearty recipes.
Though classic stuffing gets its delectable moistness from chicken stock, it’s possible to reach that luscious state without adding any trace of meat to the equation.
Vegan: If you’re going without animal products altogether, go for Food Network Kitchen’s Vegan Stuffing (pictured above) that’s made without butter, eggs or stock. In fact, this recipe nixes stock altogether (even the vegetable kind) and uses earthy green tea as a replacement.
Vegetarian: Tyler Florence’s savory Wild Mushroom Bread Pudding is a delightful riff on stuffing that’s made without any meat. Bring toasted chunks of bread, sauteed mushrooms and rosemary into a casserole dish and then soak it all in a creamy egg custard before baking.
by Maria Russo in Shows, November 7th, 2015
Much like warming soups and chilis, stews are a cool-weather classic that often deliver a complete meal in just one bowl. A hearty beef base may be the most traditional, but there are plenty of options for mix-ins: chicken, seafood, beans, sausage and more. It all comes down to layering flavors and complementary ingredients when simmering a pot of hearty stew. Check out some of Food Network’s best-ever stews below for new and tried-and-true ideas alike to stay warm all season long.
“Make a big pot. It tastes even better the next day,” Giada De Laurentiis explains of her top-rated recipe, which she beefs up with fresh veggies and kidney beans. She also gets it on the table in less than an hour.
by Andrea Strong in Restaurants, November 7th, 2015
The Kitchen co-hosts are known for doling out countless good-to-know tips, family-favorite recipe ideas and tried-and-true culinary hacks — and having their share of fun on set. (Remember that time Jeff Mauro donned his best bodysuit and performed an impromptu floor-skating routine?) Just this morning, Jeff and Geoffrey Zakarian once again showed off their silly sides as they put the finishing touches on their banana breads. After Katie Lee declared his rum-soaked banana bread a “home run,” Jeff could hardly contain his excitement and met GZ in the kitchen for a hearty high-five.
Take a look at the photo above that captures the guys’ grinning moment. We’re challenging you, The Kitchen fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
by Foodlets in Family, Recipes, November 6th, 2015
Dogs are a man’s — and woman’s — best friend, and chefs love to hang with their pups when they’re not on the job. Now that New York City has OK’d dogs at sidewalk cafes, we asked some of the country’s top culinary talent where they like to take their dogs when they want to relax and grab a bite.
by Lauren Miyashiro in Food Network Magazine, In Season, Recipes, November 6th, 2015
We have four small kids, and if there’s one thing I love about serving pasta dinners, it’s how popular they are. Who doesn’t like pasta? Less fussing, more enjoying. That’s a dinnertime ratio I can get behind. But if there are two things to love about pasta dinners, the other is this: Pasta cooks in a flash. Each of these dinners will hit the table in 15 minutes, and every one of them is kid-tested, totally approved.
1. Pasta with Garlic and Broccoli (pictured above): Melissa d’Arabian’s super-fast pasta has a secret step at the end: Deglaze the pan with red wine vinegar. Nothing like scraping up all those tasty bits with a whole lot of zing!
2. One-Pot Lemon Orzo with Cod: Orzo is the quickest-cooking pasta, because it’s so small. But that’s not what makes this dish so fast (or delicious). This is: Add the fish and the peas to the same cooking water and everything will be ready at the same time. Drizzle on a bit of olive oil and freshly squeezed lemon, and dinner is served.
3. Chicken Mozzarella Pasta: With a jar of your favorite store-bought sauce plus fresh mozzarella, Parmesan and basil, it’s hard to beat the flavor — or the ease — of this 5-star recipe from Ree Drummond.
by Allison Milam in Recipes, November 6th, 2015
Sweet potatoes are brighter, sweeter (obviously) and more fun than your everyday spud. Plus, they’re the only vegetables that make eating marshmallows during dinnertime perfectly acceptable. (If you’ve tried Sunny Anderson’s kid-favorite and adult-approved recipe [pictured above], you get it.) Below are some of our favorite ways to cook the orange-fleshed beauties at this time of year.
by Ricky Smith in Shows, November 6th, 2015
Hey, pumpkin spice lattes shouldn’t be having all the fun. When it comes to seasonally spun drinks, your cocktails could use some of the warming, spiced vibes of the fall as well. Shake up these festive pumpkin cocktails all seasonal long and plan on them as you prep for Thanksgiving.
Treat yourself to Sandra Lee’s spirited Pumpkin Sangria, a festive drink full of fall flavors. It’s a blend of wine and fruit juice, just like classic sangria, but it deviates with the addition of pumpkin pie spice, maple syrup and pumpkin spice liqueur. Stir it with a garnish of pumpkin candy-topped cinnamon sticks before you take the first sip.
by Maria Russo in Shows, November 5th, 2015
It’s officially comfort food season, and all of the Food Network chefs are sharing their easy, cheesy and downright indulgent eats. It starts Saturday morning, when Ree Drummond is offering up tips for minimal-prep dorm room food like Waffle Maker Pizzas and Tea Kettle Noodle Soup. Next, Nancy Fuller is treating her grandkids to a feast of Honey Fried Chicken and Chocolate Chip Cookie Icebox Cake. After that, the co-hosts of The Kitchen share three new slow-cooker hacks, and Amanda Freitag stops by to make her “Pork on Pork” Chops. Patricia Heaton is hosting a game-day party filled with comfort food like Sloppy Joe Pockets and Kickoff Cupcakes. Finally, Valerie Bertinelli is spicing up poker night with southwestern egg rolls and ham sliders. On Saturday night, it’s two brand-new episodes of Unwrapped 2.0 that include behind-the-scenes looks at circus peanuts, Tootsie Rolls and more.
While Stephanie, the bar manager at Copper Still CD Vodka Lounge and Eatery, had reached out to Robert Irvine for help in reviving business, she never could have expected that he’d turn up unannounced. In a tricky double elimination, when he arrived with his Restaurant: Impossible team in tow, Robert shocked not only Stephanie but also Christina, the owner of the Crestwood, Ill., restaurant. Eight months after opening the doors to Copper Still, Christina had yet to make a profit on the eatery, and the financial struggle had begun to put a strain on her marriage to her husband, Dominic. It was up to Robert to reinvigorate Christina, mend her relationship and transform Copper Still — and he almost had to do it alone. Stephanie was so upset by Robert’s ambush that she nearly didn’t help in the renovation, but ultimately, in true Irvine fashion, that didn’t stop Robert from completing his mission. Read on below to hear from Christina and see how Copper Still is faring a few months since it reopened.
“The ambush has definitely opened my eyes to the different problems that we had with staff and training,” Christina says, reflecting on her Restaurant: Impossible experience. “I have now since become more aggressive with the direction I would like the staff to go into. I have had less toleration for the behavior we once overlooked.” She adds that there are now “new rules and procedures that the staff must understand and follow,” and she says that there is “a different training process” in place for new staff members.