by Guest Blogger in Holidays, November 15th, 2014
by Maria Russo in Holidays, Shows, November 15th, 2014
By Anna Seils
On a day that is all about turkey, you can still find yourself quite stuffed from a meal made entirely vegetarian-friendly or, if you’re hosting vegetarian friends, serve an option beyond green bean casserole. Here are five flavor-packed recipes that can stand up to the big bird competition.
1. Dinner Spanakopitas (pictured above) Spanakopitas are a classic Greek recipe that features crispy phyllo dough wrapped around spinach and feta cheese. You’d need a huge pot of fresh spinach to make this recipe, so use frozen instead. Ina Garten’s dish is versatile enough to add or subtract ingredients according to your taste.
by Melissa d'Arabian in Food Network Chef, Holidays, November 15th, 2014
Dark meat — but just the turkey legs. Sweet potatoes, only they must be in casserole form. Biscuits, never rolls. Pumpkin pie or apple? Both. If there’s one meal where we can get away with being a bit picky, it’s Thanksgiving; after all, everyone has their favorites when it comes to dinner trimmings. Just in time for this morning’s all-new turkey day-themed episode of The Kitchen, FN Dish checked in with each of the five co-hosts to find out what their Thanksgiving plates will look like. Read on below to hear from all five cast members and learn what they’ll be eating and drinking on Thanksgiving.
by Allison Milam in News, November 15th, 2014
With Thanksgiving just around the corner, I’d like to give a little shout out to the mashed potato. While the internet will likely now be debating the best way to ensure a juicy turkey (easy: Alton Brown’s brined turkey recipe), or whether stuffing should be cooked inside the bird (I say no), I want to send a little love to the one that really brings it all together; the one item on the Thanksgiving plate that gives gravy its own little well, clearly recognizing that it is far too delicious to be merely drizzled over things. Thank you, mashed potatoes.
Mashed potatoes are the perfect comfort food. Eaten alone, they are rich, creamy and earthy. And paired with roasted meats or stews, they become the supporting player, letting the meat shine. At Thanksgiving, mashed potatoes share their space on the plate with an interloping carb, stuffing. And still, the meal seems somehow to make sense. All this, and they are cheap, too! (A tip: Potatoes are usually a much better deal in the 5-pound bag than loose.)
by Joseph Erdos in News, Shows, November 14th, 2014
Homemade broth is one of those culinary magic tricks, up there with whipping egg whites into fluffy meringue and frizzing sugar into fluffy clouds of cotton candy. Throw some meat and bones and vegetables into a pot, cover with water and witness it transform into its alter ego, a curative, steaming and savory liquid. Flavored with salt and other seasonings, broth — especially the homemade kind — paves the way for some of the most-comforting dishes, as a soup and stew starter, braising liquid and more. It’s typically seen as a means to an end — well, until now.
by Virginia Willis in Recipes, November 14th, 2014
This year Cynopsis Media nominated three Food Network Web series for best host in food: Alton Brown for Alton’s After-Show, Bobby Flay for Bobby Flay Fit and Rachael vs. Guy: Kids Cook-Off, Season 1 winner Brandon Scawthorn for Cooking in the Fast Lane. Also nominated in the same category was William Shatner for Brown Bag Wine Tasting. Earlier today the Digital Model D Awards were handed out, and our youngest host, Brandon, was announced the winner of the category.
Congratulations, Brandon! And congratulations to the other nominees as well. If you haven’t had a chance to see Brandon’s series, watch the first episode above and get more episodes of Cooking in the Fast Lane. And if you like Brandon’s series, also watch Season 2 winner Gibson Borelli in The Jersey Shore Kid.
by Caitlyn Callegari in Shows, November 14th, 2014
Sweet potatoes are good, and good for you. Most comfort-food recipes absolutely drown them in butter and sugar. I haven’t always been fond of sweet potatoes. Then, I realized it wasn’t the sweet potato I didn’t like; it was the insane amounts of granulated sugar, brown sugar, marshmallows, maple syrup, vanilla extract and butter Southerners traditionally heap on top of them. With all that added flavor, it’s impossible to taste the naturally sweet and earthy essence of the actual sweet potato! In regard to marshmallows, frankly, I prefer them in a steaming cup of cocoa or sandwiched with a piece of chocolate between two graham crackers! This down-home-comfort fall dish is certainly sweet enough and is topped with a seasonally appropriate partner of chopped pecans. Read more
by Marisa McClellan in Recipes, November 13th, 2014
Thanksgiving preppers, the time has come. Holiday episode hysteria has taken over Food Network. Get your pens, pencils and paper — or, if you’re technologically savvy, your tablet — ready, because you’re going to want to write this all down. The Food Network chefs are intent on you making your best, most sophisticated spread yet.
The Pioneer Woman, Trisha’s Southern Kitchen. The Kitchen, Barefoot Contessa, Giada at Home, Guy’s Big Bite, Southern at Heart, Farmhouse Rules, Cutthroat Kitchen and the Food Network special Outrageous Thanksgiving are all featuring Thanksgiving-themed episodes, providing you with a surplus of recipe ideas. If you feel like you need a break from the turkey day festivities, tune in to a fun extra episode of Guy’s Grocery Games and a Christmas-inspired Holiday Baking Championship.
by Joseph Erdos in Shows, November 13th, 2014
Winter is coming, and that means that it’s time to put the outdoor furniture away, insulate the spigots for the garden hose and make sure the house is ready for the coming chill. You may also be considering putting your grill away for the season, but I think you should hold off on that one and remember how your grill can serve you all year round.
Sure, it’s great for cookouts in the summer and fall, but it’s also an amazing workhorse for making big batches of grilled vegetables (you haven’t lived until you’ve had grilled delicata squash), for roasting chickens and turkeys, and even for prepping a week’s worth of ingredients for lunches and dinners.
This weekend, consider firing up the grill. Roast off a mess of squash. Grill up a couple of batches of Bobby Flay’s Spice-Rubbed Pork Chops. Finally, spatchcock a chicken, rub it with a little salt and pepper, and let it cook over the embers. You can get at least three meals from just a couple of hours of work, and the cleanup will be minimal.
There’s no doubt about it that barbecue is a distinctly American style of cooking. The smoke, the low heat and slow cooking time are all key to barbecuing — and by that we don’t mean grilling. Although everyone has his or her favorite dish (ribs, brisket, pulled pork and more) and regional style, the facts are the same: Americans love barbecue! On the upcoming episode of Hungry Games, Richard Blais delves into the history and science behind barbecue, revealing how and why our primal instincts attract us to foods cooked over fire, and how the person serving it makes a difference too.
Before the episode, we want to know your favorite barbecue dish, your favorite style of sauce and more. Vote in our polls, and also find out what fellow fans are thinking.
Vote in the Barbecue Polls