by Samantha Seneviratne in Recipes, November 17th, 2015
by Maria Russo in Holidays, Recipes, November 12th, 2014
I used to be afraid of yeasted recipes. When I was kid, I was desperate to bake with yeast. I wanted to enjoy the pillow-soft texture that you can get only from warm-from-the-oven, freshly baked, homemade treats. But I could never make my breads rise. There were a few likely explanations. First of all, since yeasted baking projects were an infrequent occurrence in our house, chances were that the yeast was anywhere from 1 to 21 years old. Secondly, our drafty house could be quite chilly during those long New England winters. I could barely rise out of my own warm bed every morning. How could I expect my doughs to budge? And I probably overcompensated for the temperature with boiling-hot milk, no doubt killing my yeast before things even got rolling.
Thankfully, as an adult, I’ve learned how to keep my yeast happy. I always store it in the freezer. (That keeps it fresh longer.) And if there is any doubt, I proof it before adding it to the dough. This recipe doesn’t call for proofing the yeast, but it’s easy to do. Simply dissolve the yeast in the warm milk and let it stand for 5 minutes. If the yeast gets nice and foamy, add it to the flour mixture and proceed with the recipe as written. If it doesn’t, start over with new yeast.
by Foodlets in Family, December 26th, 2013
Next to the turkey, the potatoes, stuffing and vegetables often compete for the spotlight on your Thanksgiving table, but there’s one tangy side that’s not to be forgotten: cranberry sauce. This year, instead of opting for the jellied stuff from a can, make your own cranberry side dish from scratch. Most recipes call for only a few ingredients and can be made ahead of the feast, so the dish will likely be one of the easiest you make all season long. Read on below to find go-to cranberry sauces from Tyler Florence, Guy Fieri, Bobby Flay and more chefs, then check out Food Network’s entire collection of top cranberry sauces for more inspiration.
A tried-and-true classic you can count on, Tyler’s Cranberry-Orange Sauce (pictured above) boasts the subtle warmth of fragrant cinnamon, which he balances with bright, refreshing orange juice.
by Angela Moore in View All Posts, December 17th, 2008
There’s something about the tart taste of cranberries this time of year. The New York Times recently reported on a study confirming that what kids eat during the first three years of life (starting in the womb) sets the stage for what they consider comforting later on. Jogged by memories as adults, these are the flavors they’ll crave — for better or worse. Now if that’s going to be the case, I’ll serve these muffins — full of fresh berries, whole oats, maple syrup and plain yogurt — every year. This is the kind of eating I want these rascals to associate with the holidays — the kind that makes both of us feel good for years to come.
Get the recipe: Low-Sugar Cranberry Oat Muffins
Get more cranberry recipes
I know Thanksgiving 2008 is way over, but I can’t stop dreaming of the three new side dishes I cooked. They were so fabulous that I’m planning on making them again for Christmas.
I grew up in San Antonio and had two cousins from Austin visiting me in NYC this year, so I chose a menu that reflected the foods we loved on Turkey Day when we were kids in South Texas. When it came to the turkey itself, I admit I cheated. The big bird I bought from a local BBQ joint tasted just like my dad’s version, only no one had to get up at 4am to start smoking it over mesquite in the back yard. It paired perfectly with the two types of BBQ sauce I forced my cousins to smuggle from home, and it freed up my tiny Manhattan oven.
The sides were the real winners, though. I chose these three easy but truly tasty recipes.
Fennel Orange Cranberry Sauce from Dave Lieberman
I opted to grind my fennel seeds a bit with a mortar and pestle, but I wished I hadn’t. The rush of fennel when you bite into a seed is part of this recipe’s appeal, and the flavor works so well with turkey.
Twice Baked Potatoes from the FN Test Kitchens
I ran the cooked and scooped-out potatoes through my ricer to make the filling extra fluffy and smooth. Then I snuck in some extra butter and sour cream since my taters were jumbo-sized. I also trashed the tops and served them open-faced like my grandma always did.
Creamed Collard Greens from The Neelys
Follow the instructions and let the cream reduce by half. I got impatient/hungry, so the dish was a little too runny. Mea culpa.
Remember: We’ve got your back (and your sides) here at FN.com.