by Amy Reiter in News, November 5th, 2014
by Maria Russo in Food Network Chef, Shows, November 5th, 2014
It’s pretty easy to make a scoop of ice cream on a waffle cone disappear. (Slurp!) But to make it disappear before you eat it? Well, that takes a little more effort. Baskin-Robbins is apparently up for the challenge.
Just in time for Veterans Day, the ice cream specialty chain is introducing camouflage ice cream as the November flavor of the month, as well as a matching camouflage waffle cone and bowl and a layered sundae.
by Maria Russo in Holidays, Recipes, November 5th, 2014
You likely saw him compete on Iron Chef America, perhaps made his recipe for his best-ever breakfast dish and surely watched him judge the finale battle on Rachael vs. Guy: Kids Cook-Off. And now, beginning tonight, you can catch Curtis Stone on the all-new series Kitchen Inferno (airing tonight at 10|9c) as he oversees fiery battles between chefs in the ultimate game of risk and reward. Just in time for Kitchen Inferno’s series premiere, Curtis stopped by Food Network’s Facebook page to chat with his fans, answer their questions about the show and reveal little-know tidbits about himself. Read on below to see highlights from the chat and learn 10 facts about the Kitchen Inferno host, including his least-favorite food, his most-craved holiday treat and the go-to ingredients he keeps in the refrigerator.
1. Curtis’ top pick for supper? “It would be something that reminds me of my childhood, like roast pork with cracklings,” he says. “I still make it a lot at home.”
2. His least-favorite food is licorice.
3. Curtis owns a tasting-menu-based restaurant in California. “My favorite food trend is the trend of tasting menus because I think it’s a beautiful way to eat. You put yourself in the hands of the chefs and their ability to cook for you,” he explains.
by Rupa Bhattacharya in Holidays, November 5th, 2014
While you want your Thanksgiving dinner guests to have something to munch on when they arrive at your house, you don’t want them to fill up on snacks and ultimately be too full to enjoy the feast. So, when it comes to dishing out appetizers on turkey day, less is more; think small bites of crunchy nuts, a simple soup or a creamy cheese. These fuss-free starters will satisfy the crowd and leave them craving the main event, but — as a bonus for you, the host or hostess — most are quick to prepare. Read on below for Food Network’s top-five Thanksgiving appetizer recipes to find ideas fit for the feast, then check out Thanksgiving Central for more appetizer inspiration.
5. Devilish Eggs — Ready to eat in less than 25 minutes, these classic deviled eggs are lightened up with the help of tofu, which stretches the traditionally indulgent mustard-laced yolk filling.
4. Hot Spinach and Artichoke Dip — Follow Alton Brown’s lead and save time in the kitchen by starting with frozen spinach and frozen artichokes to make his quick-fix dip. He mixes tangy sour cream with cream cheese, plus a dollop of mayonnaise and a pinch of garlic powder, for over-the-top richness.
by Maria Russo in Holidays, November 5th, 2014
Butter is back — though depending on whom you ask, it never went away — and there’s no better time to celebrate it than on one of the most butter-friendly holidays of the year.
We’re starting to see more and more varieties of butter in stores — not just the regular salted and unsalted sticks, but local butters, grass-fed butters, cultured (sometimes called European-style) butters and even goat butters. Here’s what you need to know for your butteriest Thanksgiving yet.
by Foodlets in Family, November 4th, 2014
The Thanksgiving turkey: It’s the centerpiece of your holiday table and perhaps the most-craved component of the feast. But for many, turkeys are also the trickiest part of the menu to make, thanks in part to the fact that it’s likely been a year since you’ve cooked a bird of this size. This holiday season, however, tackle your turkey fears once and for all with the help of Food Network’s go-to turkey-roasting guide; all it takes is a few good-to-know tips and simple steps to turn out your juiciest, crispiest-skinned bird yet. Read on below to learn the basics of cooking a turkey, then check out How to Roast Turkey to get all of the details.
by Sara Levine in Holidays, Restaurants, November 4th, 2014
I’ll admit it: I’m late to the slow-cooker party. But in my defense, I could never seem to find a slow-cooker recipe that doesn’t involve a packet of onion soup mix, gravy mix or can of soup — until now. Behold, five delicious, real-food dinner recipes that politely cook themselves over the course of an afternoon. Now that’s something to celebrate.
A vegetarian dish that’s as healthy as it is hearty? We’re sold on this one (pictured above) full of carrots, cremini mushrooms and Parmesan cheese.
As a mom of four small kids, I like meals that are simple, inexpensive and versatile. That’s why this one is a staple in our house. Any cut of pork will do, and slathering it with a mustard-based sauce before cooking gives it just the right amount of flavor. Add BBQ sauce, use it for tacos, sandwiches or whatever you (and the kids) like.
by Maria Russo in Food Network Chef, Shows, November 4th, 2014
Would you try turkey-flavored ice cream? Salted Caramel Thanksgiving Turkey, to be exact – made with turkey-fat caramel and speckled with fried-turkey skin brittle? Bacon has already crossed over into dessert territory, and now at one adventurous ice cream shop, poultry is getting in the game.
This month at Portland’s Salt & Straw, the Thanksgiving feast has been reimagined as a five-course menu of ice cream flavors. Co-owner Tyler Malek and R&D manager Kat Whitehead fine-tuned their seasonal flavors for months, and when FN Dish visited Portland over the summer, they gave us a sneak peek at the process of turning the classic holiday meal into a sweet, creamy flight. Read more
by Joseph Erdos in Shows, November 4th, 2014
It was barely one year ago that fans welcomed Damaris Phillips — the winner of Food Network Star, Season 9 — into the Food Network family when she premiered her brand-new series, Southern at Heart (airing Sundays at 12|11c). Now this Kentucky-born chef is back with a third helping of her show, and this time it’s going to be focused more on what she calls “cooking from the heart.” FN Dish recently caught up with Damaris to find out more about the culinary passions she’s bringing to Southern at Heart and learn what kinds of recipes she’s excited to show off. Read on below for an exclusive interview with Damaris as she talks Season 3 of her series and reveals the must-haves of a classic Southern feast.
Congratulations on a third season! What are you most looking forward to as the episodes roll out?
Damaris Phillips: So this season at the end of all the recipes, where I talk about having a dinner party or I talk about having Christmas with my family, or I talk about going on a date with my gentleman, instead of just talking about those, we’ve invited people to see those at the end of each of the shows. So I’m really excited because every person that I love is on the show. So when I talk about cooking from the heart, these are the people that I cook for, and it is magical to see them on television and see from the outside so you can appreciate those people that you love so much.
by Maria Russo in Holidays, Recipes, November 4th, 2014
With its unlimited comfort-food options, it’s no wonder that the diner is a favorite place in America. Not to mention that eating at one often leads to a trip down memory lane — a little nostalgia helps the food taste better. That’s what host Richard Blais proved in this past Monday’s episode of Hungry Games. He also revealed how the many menu options affect diners. Along with some diner slang, viewers learned that there’s more to the all-American diner than meets the eye. But the best part about frequenting one might just be the total experience.
Take the quiz below and share your results with fellow fans of the show on Twitter, using the hashtag #HungryGames.
Watch new episodes of Hungry Games on Mondays at 8|7c.
Test Your Diner IQ
One of the trickiest parts of pulling off Thanksgiving dinner is ensuring that each of the (many, many) components of the meal are ready to eat — and are warm — at the same time. For many, deciding when and how to delegate the precious oven and stove spaces becomes a puzzle as they make mental notes of how long the turkey ought to rest, how quickly water can boil for the potatoes and at what temperature the rolls should bake. This year, however, with the help of Ina Garten, the ever-together hostess, you can tackle one key element of the feast ahead of time: mashed potatoes.
The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food Network Magazine, pictured above, the results are soft, smooth spuds. Instead of simply mashing potatoes and letting them rest until dinner — which would likely cause them to turn tough — she assembles the rich, cheesy dish up to three days in advance, refrigerates it, then bakes it with a Parmesan cheese topping before eating.