Tag: All Posts

Chicken Pot Pie — Down-Home Comfort

by in Recipes, November 7th, 2014

Who can resist this creamy, savory comfort food with moist, tender chicken and vegetables bathed in gravy and crowned with a buttery, crispy topping? There’s nothing heartier than a rich, flaky pot pie. Chicken pot pie is a comfort food known for its satisfying richness.

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Traditional Classics, Updated: 4 Favorite Stuffings to Savor

by in Holidays, Recipes, November 7th, 2014

Sausage and Herb StuffingStuffing or dressing, in the bird or out, cornbread or sourdough, crispy edges or not — no matter what you call the bread-based side dish on your Thanksgiving table or how you prefer to eat it, the holiday wouldn’t be complete without it. This year, honor the traditional dish while dressing up your feast with fresh, new flavors by putting a few twists on classic recipes. Read on below for go-to recipe inspiration for stuffings and dressings from Ina Garten, Rachael Ray, Tyler Florence and Giada De Laurentiis, then check out Food Network’s Thanksgiving Central for more side dish selections.

Ina sticks to tried-and-true dish in her recipe for Sausage and Herb Stuffing (pictured above), a crowd-pleasing casserole made with the trifecta of classic stuffing ingredients: apples, onions and celery. Follow Ina’s recipe and use either white or sourdough bread to form the base of the casserole, then opt for sweet or spicy sausage, depending on your family’s tastes. After mixing in the cranberries, plus a splash of chicken stock for moisture, bake the stuffing until it’s turned deliciously browned on top.

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What to Watch: Let Food Network Inspire Your Thanksgiving Spread

by in Shows, November 7th, 2014

Thanksgiving
This weekend is the perfect time to start prepping for your bountiful Thanksgiving feast. Let The Pioneer Woman, The Kitchen, Guy’s Grocery Games and Holiday Baking Championship inspire you to spice up your holiday spread. The Pioneer Woman is cooking up a variety of scrumptious pies, The Kitchen is reinvigorating harvest recipes, Thanksgiving meals are put to the test on GGG and Holiday Baking Championship gets right to the sweet stuff.

When you’ve got your fill of feast finds, be sure to catch Trisha’s Southern Kitchen, Guy’s Big Bite, Southern at Heart, Farmhouse Rules and Cutthroat Kitchen. They may not be all about Thanksgiving just yet, but they’re certainly worth watching and salivating over. You’ll be introduced to tasty recipes like Trisha Yearwood’s Chicken Saltimbocca, Guy Fieri’s Lamb Kofta Burger, Damaris Phillips’ White Mac ‘n’ Cheese, and Nancy Fuller’s Warm and Cheesy Artichoke Dip with Toast.

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Is It the Reuben Sandwich’s 100th Birthday? Maybe — or Maybe Not

by in News, November 6th, 2014

Reuben SandwichHappy birthday to you. Happy birthday to you! Happy birthday dear … Reuben sandwich?

Depending on which of several theories about the origin of the grilled gastronomic masterpiece made from corned beef, Swiss cheese, Russian dressing, sauerkraut and rye bread you believe, this year may or may not mark the 100th anniversary of the birth of the Reuben sandwich.

According to New York legend, some food historians and at least one NYC tabloid, the popular sandwich was first whipped up in 1914 by New York deli owner Arnold Reuben in his then-famous but now-defunct midtown Manhattan eatery, Reuben’s Restaurant.

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Alton Cooks the Superstar Sabotage: Meatballs

by in Recipes, Shows, November 6th, 2014

While many consider meatballs the ultimate accompaniment to classic spaghetti and tomato sauce, these traditionally beefy rounds go beyond Italian comfort food, as Superstar Sabotage winner Eric Greenspan showed off on last night’s finale when he presented them in an Asian-style dish. Host Alton Brown, too, puts a creative spin on the everyday meatball in his easy-to-make recipe for Swedish Meatballs (pictured above).

Ideal for weekend tailgating or a casual appetizer, Alton’s top-rated meatballs are made with a mix of ground beef and pork, and they’re portioned into bite-size rounds so they’re easy to eat at a party. The key element of Alton’s recipe is his gravy; instead of simmering the meatballs in a tomato-garlic sauce, he sautes them on the stove before blanketing them in a rich, creamy broth-based topping laced with fragrant allspice.

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Deconstructed Falafel Salad — The Weekender

by in Recipes, November 6th, 2014

Deconstructed Falafel SaladLet’s talk lunch. There is no better time to think about packing a few weekday lunches than over the weekend. If you wait until Monday, the battle is already lost. But if you devote even just half an hour on Saturday or Sunday to prep some lettuce and a couple of interesting toppings, the entire week is just better.

It means that instead of snacking aimlessly throughout the day or spending way too much money on a takeout meal, you have a solid lunch to look forward to.

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8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table — Fall Fest

by in Holidays, Recipes, November 6th, 2014

Balsamic-Roasted Brussels SproutsFrom the stuffing to the mashed potatoes, there are certain sides you just can’t do without on Thanksgiving. Now, more than ever, once-unloved Brussels sprouts have eclipsed a lot of other vegetables, working to balance an otherwise heavy meal. As you begin brainstorming the must-haves for your Thanksgiving menu, be sure to work these simple yet to-die-for Brussels sprouts sides into the lineup.

1. Balsamic-Roasted Brussels Sprouts — Ina Garten’s Brussels sprouts (pictured above) are perhaps the most elegant of all, layering the flavor of salty diced pancetta with fruity, tart balsamic vinegar.

2. Roasted Brussels Sprouts  — Food Network Magazine’s back-to-basics recipe may simply involve roasting, but the smart addition of red pepper flakes, white wine vinegar and honey leave every caramelized sprout layered with flavor.

3. Brussels Sprouts Gratin — This cheesy veggie side takes only five ingredients, including a topping of Gruyère cheese that instills a creamy nuttiness in every bite. 

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POLL: Your Favorite Bar Food and More — Play Along with Hungry Games

by in Shows, November 6th, 2014

Bar FoodWhat do you reach for when you’re watching your favorite sports team? Most likely it’s a salty snack: nuts, pretzels, cheese sticks or nachos. These types of foods and game day go hand in hand. In the next episode of Hungry Games, this Monday, Richard Blais uncovers what makes bar food so irresistible and why we eat more or less of it depending on the outcome of the game. He also delves into the history of America’s most-iconic bar foods, like Buffalo wings and sliders. Plus, Chef Dale Talde joins Richard in the kitchen to whip up the hottest wings on record. Expect to be blown away, literally!

Before the episode, we want to know what’s your favorite bar food, whether you eat the bar’s freebies and more. Vote in our polls, and also find out what fellow fans are thinking.

Vote in the Bar Food Polls

Cutthroat Kitchen Host Alton Recaps the Superstar Sabotage Tournament

by in Recipes, Shows, November 6th, 2014

Alton BrownIn true tournament fashion, the final moments were some of the most anticipated in Cutthroat Kitchen‘s first-ever installment of Superstar Sabotage. Over the course of four weeks, 16 of your favorite A-list culinary masters took their places in the Cutthroat arena for no-holds-barred competition, subjecting themselves to sabotage upon sabotage all in the name of charity. But last night, the final four rivals — Chefs Aarti Sequeira, Eric Greenspan, Fabio Viviani and Marcel Vigneron — went to battle in the last heat, and as fans might have expected, host Alton Brown saved some of his shock-and-awe flashes until the very end. Read on below to hear from Alton as he looks back at a most-memorable finale.

For the first time ever, you doubled chefs’ bank accounts and gifted them a total of $50,000 to spend during the finale. Is that allowance a blessing or a curse, and do you think that allowance changed the course of play?
Alton Brown: It’s only a blessing or a curse if you’re on the receiving end of it at the end of the day. For whatever charity gets the money, then it can be a huge blessing. But really, in the kitchen environment, it’s kind of play money in a way. It almost doesn’t matter. It could be millions and it wouldn’t matter.

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“Competition Smarts” — Alton’s After-Show

by in Shows, November 5th, 2014

Not just a competition, Cutthroat Kitchen is a game, and to win, chefs must be able to not only outcook their contestants but also outthink them, both during auction and in the midst of their food prep. During tonight’s finale heat of Superstar Sabotage, Chef Marcel Vigneron proved just how useful it is to be a savvy contestant — one that can anticipate the judging process and use it to his advantage.

In Round 1′s meatball challenge, Marcel was forced to make the star of his dish with either canned soup or canned ham, and he opted for the ham, a seemingly doozy of an ingredient but perhaps ultimately his saving grace. “It freaking tastes good,” host Alton Brown revealed on his After-Show. “It’s salty, so it’s got those spices.” Judge Simon Majumdar agreed, explaining that while the salt of such a canned product has the potential to be overwhelming, Marcel used the “competition smarts” to use that flavor to his benefit. “He knew that I was only going to take a taste, mix it with the other things on the plate and then make my decision based on that,” Simon said. “It’s not like I was going to chow down on the whole big meatball.”

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