by Maria Russo in Drinks, Holidays, November 27th, 2013
by Toby Amidor in Uncategorized, November 27th, 2013
The beauty of making cocktails is that beyond a stocked liquor cabinet, it takes few extra ingredients to mix up a drink that’s every bit as party-ready as it is deliciously satisfying. With just some pantry spices, a splash of milk or fresh fruit, you can transform the everyday shaken sipper into a dressed-up drink worthy of a celebration. When it comes to seasonal cocktails for the holidays, try warming up some of the liquor for a comforting cup, and opt for fragrant spices like cinnamon and nutmeg to add flavors that will naturally complement what you’re eating. Check out Food Network’s top-five Thanksgiving cocktails below from Giada, Sunny, Alton and more chefs to find the ultimate collection of drinks that are ideal for Turkey Day entertaining.
5. Dolan’s Delicious Hot Buttered Rum — Swapping in hot water for the hot milk will offer a thinner consistency to this classically rich cocktail, finished with a floating pat of butter and a dusting of nutmeg before serving.
4. Spiced Bourbon, Beer and Maple Martinis — To make sure you get the most flavor possible out of her sweet and spicy cocktail, Giada recommends shaking the bourbon, beer and syrup with ice cubes and chilling the martini glasses. She serves each drink with a chile for subtle heat and a striking presentation.
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by Allison Milam in Holidays, November 27th, 2013
In this week’s news: The rise of vegan Thanksgiving, food banks that grow kale and the problem with pizza joints and calorie counts.
Pass the Tofu Drumstick
Having a vegan feast is becoming more popular. According to the Department of Agricult...
by Victoria Phillips in Uncategorized, November 27th, 2013
Fast-forward to tomorrow, when you’ll be ladling heaps of mashed potatoes, green bean casserole and cranberry sauce on your plate. Try as we might, your fridge is likely to be stacked to the brim with Thanksgiving leftovers, no matter how many rounds you and your guests enjoy. Rather than simply serving Thanksgiving on repeat — again and again and again — reinvent your favorite sides with recipes that won’t leave a drop to waste.
Start with the classic Open-Faced Thanksgiving Sandwich, the timeless stacking of turkey, mashed potatoes, cranberry sauce and stuffing. Chances are, you’ll whip one of these up before bedtime tomorrow.
Even the biggest meal of the year will leave you hungry the next morning. Crack a few eggs and load up Food Network Magazine’s Extra-Veggie Frittata with your leftover sides, like stuffing, seasonal broccoli, cauliflower and more.
The decadence of the holidays is only just beginning. Keep things light with a Turkey Waldorf Salad laden with shredded leftover turkey, crisp in-season apples and red grapes.
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by Joseph Erdos in Recipes, Shows, November 26th, 2013
Bring a pre-chilled bottle of bubbly to your next get-together with this insulated tote. Made of neoprene, the BUILT NY tote insulates one 750ml–1L bottle for up to four hours and has a zipper closure and handle for easy carrying.
You can buy your...
by Cameron Curtis in Holidays, November 26th, 2013
The Chopped Dinner Challenge is a new 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!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient smoked pork chops, which have a ton of smokehouse flavor that can work with a number of dishes. But the pork takes on an Asian inspiration in this recipe for Vietnamese Grilled Smoked Pork Chop Rice Bowls, which uses the smoked pork to top a flavorful and filling rice bowl. It’s a supper your family will appreciate for its sweet, savory and spicy tastes. Plus it’s infinitely more fun and creative than ordering takeout.
by Jason Machowsky in Uncategorized, November 26th, 2013
With less than 48 hours to go before Turkey Day, you’re in the homestretch. If you’re still looking for that show-stopping Thanksgiving recipe, we’ve rounded up our 20 best Thanksgiving recipes of all time. With five-star recipes and more than 10,000 reviews, you’ve got your pick of tried-and-true recipes for the holiday.
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by Maria Russo in Shows, November 26th, 2013
Many people are addicted to sugar, even if they don’t realize it. Sugar is hidden in cereal, bread and sauces. It’s poured into desserts, soda and coffee drinks. It lurks in processed foods in many forms (syrups, cane juice, fructose and...
by Sara Levine in Holidays, Recipes, November 25th, 2013
No matter how efficient and accommodating its owners may be, if an eatery’s kitchen and front of the house staff members aren’t all committed to their jobs, their negative attitudes could ultimately put the business at risk of failure. After all, it’s the waiters who most often interact with diners and the kitchen employees who prepare their food, so much of what guests experience is the result of these workers. That’s why when Robert Irvine and his Restaurant: Impossibleteam visit struggling establishments,
they need each and every staff member — not just the owners or core management — to accept the transformation and be willing to make changes toward improvement. For some, these revisions are easy to assume, but others don’t agree with Robert’s recommendations as readily, and what results is often temper tantrums, pointed fingers and, in some cases, downright mayhem.
In the more than six seasons of Restaurant: Impossible, the show has seen employees quit unexpectedly, get fired on the spot and storm out of the eatery, all while being filmed. Click the play button on the video above to relive the top-five worst staff moments ever recorded, then tune in to an all-new episode of Restaurant: Impossible tomorrow, Wednesday, at 10pm/9c to watch Robert tackle his latest mission.
by Maria Russo in Recipes, November 25th, 2013
The Jewish Festival of Lights kicks off this Wednesday night, overlapping with Thanksgiving for the first time in more than a century (and it won’t happen again for 79,000 years!). Mark this special Hanukkah with a slight twist on traditional potato latkes and a full feast of Hanukkah dishes, both new and classic. Even though you’re likely to be eating turkey on the second night, there are still seven more to celebrate.
1. Sweet Potato Latkes
Food Network Kitchens’ recipe combines Yukon golds and sweet potatoes for a fall-flavored, Thanksgiving-inspired Hanukkah treat.
2. Braised Brisket with Root Vegetables
This Hanukkah main has it all: beefy, tender brisket with a rich tomato flavor, and flavorful root vegetables braised in red wine and brisket juices.
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With the Thanksgiving feast just days away, your mind is likely elsewhere at this very moment, consumed with last-minute menu planning, frequent runs to the grocery store and the requisite home organization to prepare for out-of-town guests. But no matter how long your Turkey Day to-do list may be, the question of tonight’s dinner remains, and on nights like these, only one kind of meal will fit the bill: fast.
Thanks to Food Network Magazine’s family-friendly recipe for Lemon-Pepper Fettuccine (pictured above), it’s indeed possible to get supper on the table in only 20 quick minutes. Perhaps the best part about this pasta is that its list of ingredients includes everyday items you likely have on hand already — so there’s no need for an additional trip to the supermarket. As the hearty fettuccine is boiling, get to work on this simple sauce. Start by sauteing sweet shallots in butter, then add a mixture of cream and lemon zest plus nutty pecorino cheese for contrasting rich and refreshing flavors. The secret flavor weapon of this sauce comes at the very end when you add up to three teaspoons of pepper; this seasoning will add a bold punch of flavor and complement the citrus as well. Be sure to save a bit of the pasta water after draining the noodles, as you might need some to thin out the sauce as you’re mixing the dish together.