by Caitlyn Callegari in Recipes, November 3rd, 2014
by Caitlyn Callegari in Holidays, Recipes, November 3rd, 2014
Sometimes, you just want to keep it simple on Monday. With The Pioneer Woman’s Butternut Squash and Kale Stir-Fry, two popular ingredients of the moment — kale and butternut squash — are really all it takes to make your meal filling and flavorful. So for this Meatless Monday, you’ll get an easy dose of vitamins without feeling like you’re sacrificing taste or time. An added bonus to this dish? Its vibrant colors that make it just as good to look at as it is to eat.
First you’ll heat butter and olive oil in a large skillet over high heat. Then add the squash, seasoning it with salt, chili powder and pepper. Cook the squash, turning it with a spatula, until it’s deep golden brown and tender. Then take it out and set it aside on a plate.
Melt the remaining butter in the skillet over medium-high heat and add the kale. Toss the kale and let it cook for about 3 or 4 minutes. Then add in the squash and toss it together with the kale.
by Maria Russo in Shows, November 2nd, 2014
There’s no denying it, Thanksgiving can be a hectic holiday. If you’re longing for a new homemade recipe to add to your menu, then we’ve got the perfect solution. This year, leave those canned rolls on the store shelves. Yeast Rolls are the ideal authentic side dish that you can prepare intermittently as you’re doing the important prep work for the more-intricate dishes like the turkey. The appeal of this dish goes beyond its minimal degree of attentiveness; while you’re letting the Yeast Rolls do their thing, the nostalgic and delightful aroma of yeast will waft through your kitchen, making everyone feel at home at your Thanksgiving feast.
by Amy Reiter in News, November 2nd, 2014
Since Cutthroat Kitchen judges are secluded from all aspects of competition, they’re not privy to the diabolical sabotages that befall contestants, which means that when they receive a plate before them, they don’t know what inferior ingredients went into the dish or under what conditions it was made. On tonight’s all-new episode, host Alton Brown saw the power of that unawareness when judge Simon Majumdar enthusiastically tasted one chef’s ice cream sandwich offering.
A Round 3 sabotage forced Chef Krystal to try her hands — literally — at homemade ice cream, and unbeknownst to Simon, he tasted her version of a chilled treat that she made using the salt-and-ice shake method. “Her ice cream actually was pretty good,” Simon conceded to Alton on the host’s After-Show after reflecting on Chef Krystal’s dish. “It was just very sweet.” Alton told him simply that when it comes to Simon’s willingness to taste the mystery dishes in front of him, “I learned that you’ll eat anything with sprinkles on it,” to which the judge did not contest.
by Maria Russo in Community, November 2nd, 2014
Anyone going hungry (like, really, really hungry) to watch a Charlotte Hornets game at the basketball team’s home stadium, Time Warner Cable Arena, might want to take a pocketful of cash.
The arena’s executive chef, Aaron Cox, has introduced some fancy new food items he presumably hopes will be a slam dunk with fans this season, including a Buffalo bacon corn dog and an in-house-smoked brisket sandwich, SB Nation reports.
by Maria Russo in Shows, November 2nd, 2014
From fried chicken drumsticks and roasted whole chickens to simply grilled chicken breasts, there are days when it seems like you’ve done nearly all you can with the humble chicken. But the beauty of this family-friendly meat is that it’s endlessly versatile and pairs well with a variety of flavors and textures. Follow Giada De Laurentiis’ lead and dress up boneless, skinless chicken breasts with fresh lemon juice and briny capers to create her classic Chicken Piccata, this week’s Most Popular Pin of the Week.
For more five-star recipe inspiration, visit Food Network’s 5-Star Recipes board on Pinterest.
Get the Recipe: Chicken Piccata
by Amy Reiter in News, November 1st, 2014
If you’ve ever wondered what Thanksgiving looks like when an Iron Chef is in charge, you’re in luck because for the first time, fans will be able to watch Bobby Flay as he hosts his Food Network friends for a celebratory feast. On the all-new upcoming special Thanksgiving at Bobby’s, airing Saturday, Nov. 22 at 12|11c, Bobby will be joined by some of your other favorite chefs, Alex Guarnaschelli, Katie Lee, Sunny Anderson and Michael Symon, and together they will cook up a turkey day spread complete with all of the trimmings. They’ll even break down each course with chef-tested tips so you can tackle the holiday with ease.
In true Iron Chef style, Bobby’s menu will feature traditional picks like a simply roasted turkey and a hearty cornbread stuffing, but his recipes and those from the group will include new ways to dress up old-fashioned classics, like a maple glaze for his bird and a boldly spiced cauliflower side dish from Alex. Perhaps best of all, with five cooks in the kitchen, you can guarantee that the cast will offer strategies for stress-free hosting at home and share quick tricks for turning out next-level flavor at your house.
by FN Dish Editor in Community, November 1st, 2014
Suddenly, it’s soup season. As the weather turns chilly and we begin to scrounge around in the backs of our closets for a pair of gloves that match (or, forget matching – one for each hand) and a warm hat, we may also begin to feel a deep urge to dip into one of our favorite soups. When it comes to soup, we all have our favorites, as well, perhaps, as our personal lists of the ones that, for whatever reason, we’re just not that into.
Recently, a writer on Jezebel posted a highly idiosyncratic personal ranking of soups, appropriately filed under “totally arbitrary rankings.” Whether or not you agree with the writer’s opinions (his top four: Lobster Bisque, French Onion, Cream of Crab, Tom Kha Gai) or admire his alternately amusing and perhaps a bit too salty turns of phrase, you have to concede that a ranking of soup is a delicious idea. (Note that others have done it before, with markedly different results.)
by Melissa d'Arabian in Food Network Chef, November 1st, 2014
Just a few weeks ago, FN Dish kicked off the fall season by asking fans to create their ultimate autumn-inspired Pinterest boards, and sure enough, readers delivered. You clicked through FoodNetwork.com and curated hundreds of pins celebrating all things apples, pumpkins, pies and crowd-pleasing comfort food, including Apple Crumble with Vanilla Ice Cream, Baked Pumpkin Rice Pudding, and Butternut Squash Mac and Cheese.
After scrolling through the boards and scouring the pins, FN Dish rounded up its top three picks for the best fall boards. Meet the winners, follow their boards, and get the featured recipes and tips below.
by Maria Russo in Recipes, November 1st, 2014
Turning the clocks back an hour feels like an unofficial start of winter, ever since the pumpkin spice latte decided to start making appearance since approximately August. (Technically I realize this is not true, but it sure feels that way.) Suddenly, the days will whiz by, as we speed our way to 2015, cooking and eating every step of the way, and sitting down to a dinner table with the windows newly darkened by night.
Which means: Turn on the ovens and braise some meat! So, in that spirit, let me give you a quick primer on this fantastic wintertime technique.
What is braising?
Braising is a method of cooking meat slowly in moist heat, usually with part of the meat submerged in an aromatic liquid. Often a large cast-iron pot or Dutch oven is used – the meat, vegetables and liquid are put into the Dutch oven, covered and then cooked over gentle, even, low heat for several hours.
While the turkey often takes center stage on Thanksgiving, for the sweet tooths at the table, it’s likely all about the most-anticipated final course: dessert — in particular, the rich, creamy pumpkin pie. With a buttery crust and spiced pumpkin filling, this tried-and-true indulgence in a holiday staple, and with the help of a go-to recipe, it’s one you can surely make easily at home. Learn the basics of Food Network Kitchen’s Pumpkin Pie recipe below, then check out the complete gallery for the rest of the how-to.