Tag: All Posts

Healthy Squash and Kale Casserole — Meatless Monday

by in Recipes, November 9th, 2015

Healthy Squash and Kale CasseroleWhen time is tight on busy weeknights, the key to easy, enjoyable mealtimes is taking advantage of what you already have. While some nights that may mean looking to a refrigerator full of groceries to put simple, ready-to-go ingredients to work, other times it could call for a bit of creativity in dressing up your pantry staples. Then there are the nights that it can be as simple as letting your past prep help. Enter the frozen casserole.

With a crispy breadcrumb blanket on top and a center of tender, garlic-laced veggies, hearty brown rice and a creamy, cheesy sauce, Food Network Kitchen’s Healthy Squash and Kale Casserole is a make-ahead beauty. It can be assembled up to two weeks before you want to eat it, so perhaps dedicate some time over the weekend to putting this big-batch pick together, and then freeze it for later. When you’re ready to eat, preparing it is as simple as covering it with foil and letting it bake.

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Presidential Turkey Grower Joe Hedden Takes Our Questions, Plus: Did You Know That Turkeys Like Country Music?

by in Holidays, News, November 9th, 2015

Presidential Turkey Grower Joe Hedden Takes Our Questions

The pardoning of the presidential turkey is a Thanksgiving tradition as familiar and beloved as ogling giant parade floats and eating way too much pie. But how much do we really know about it?

Some say the POTUS turkey pardon traces its origins back to Abraham Lincoln, who, legend has it, once pardoned a turkey destined for his family’s Thanksgiving table after his son Tad made an impassioned argument that the bird should be allowed to live. Maybe.

What’s more certain is that handpicked Thanksgiving birds have been presented to presidents since 1893, that the National Turkey Federation took over the honors in 1947, and that, in most cases, the turkeys ended up on the presidents’ holiday tables, served up with all the trimmings. In 1963, President John F. Kennedy unofficially pardoned the turkey presented to him — “We’ll just let this one grow,” he said — and sent it back to the farm from which it came. Subsequent presidential turkeys were then sent on to a local petting farm, and in 1989 President George H.W. Bush made the presidential turkey pardon official.

Historically, the pardoning ceremony takes place shortly before Thanksgiving in the White House Rose Garden, although inclement weather has, on occasion, prompted a change of venue, as in 2009, when President Obama had to move it to the North Portico. Perhaps the location change made the president peckish, because he remarked that he had been tempted to eat the “good-lookin’ bird,” named Courage, but, “thanks to the intervention of Malia and Sasha,” the turkey’s life would be spared.

This year, the presidential turkey will be chosen from a flock of 50 toms currently being raised expressly for this purpose by Foster Farms, a family farm in California’s Central Valley, which also provided the presidential turkey in 2010.

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5 Ways to Get Your Table Ready for the Holidays

by in Entertaining, Holidays, November 9th, 2015

Thanksgiving Centerpieces and Decorating IdeasThe food may just be the most-important thing on your Thanksgiving table (next to your family and friends around it, of course). But that doesn’t mean you can’t dress up the space to make it more seasonal and fit for the feast. Check out these easy, inexpensive ideas and good-to-know tricks to trim your table with a fall-focused spread, no matter if your plans include hosting kids or throwing an elegant celebration.

Repurpose Existing Goods
You know that wine bottle you have left over from the other night? That could be your Thanksgiving centerpiece. Save a few bottles and fill them with grains to create an easy yet impressive display.

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“Tiny Tank, Tiny Food, Tiny Results” — Alton’s After-Show

by in Shows, November 8th, 2015

For the first time ever on Cutthroat Kitchen, Alton Brown hosted a special military battle in which four members of the armed services faced off for evilicious glory, and in true evilicious fashion, Alton debuted a series of military-focused sabotages with diabolical effects. In what would ultimately be her undoing, Chef Bella had to cook inside a pintsize tank in Round 2 and also cook with only the remnants of blown-up basket ingredients. “Tiny tank, tiny food, tiny results,” Alton said on his After-Show to judge Antonia Lofaso about the competitor’s elimination in Round 2. “That’s a lot to handle,” Antonia admitted, and indeed she knows a bit about the difficulty of Chef Bella’s burden.

Before she saw firsthand the food fragments left over from the culinary explosion, which ultimately made up Chef Bella’s submarine sandwich ingredients, Antonia climbed into the tank for a few spins around the arena — while chasing Alton. “Come get me, Antonia,” the host joked as he ran away from the moving tank. “I bet you can’t get me over here.” After a few too many close calls and a minor collision with the After-Show chair setup, Antonia was forced to exit the tank.

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Can You Guess Which Food Is Most Addictive?

by in News, November 8th, 2015

Can You Guess Which Food Is Most Addictive?Science has pinpointed the most-addictive food. Care to hazard a guess as to what it is?

Go on, give it a try.

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Ina’s Buttermilk Cheddar Biscuits — Most Popular Pin of the Week

by in Community, November 8th, 2015

Buttermilk Cheddar BiscuitsSince 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

Thanksgiving for Everyone: Our Favorite Vegan and Vegetarian Recipes

by in Holidays, Recipes, November 8th, 2015

Vegan StuffingIn 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.

1. Stuffing

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.

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8 Stews That Are As Easy As They Are Comforting

by in Recipes, November 7th, 2015

Chicken StewMuch 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.

Chicken Stew
“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.

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Caption It: Way to Go, Bro

by in Shows, November 7th, 2015

Caption It: Way to Go, BroThe 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.

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Chefs’ Picks: Must Love Dogs

by in Restaurants, November 7th, 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.

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