Alex uses frozen pizza dough as the base for this upscale appetizer. Top with crème fraiche, briny caper-scallion pesto and crispy bacon.
Get the recipe: Flatbread With Bacon and Scallion Pesto
Browse more of Food Network’s easy and elegant appetizer recipes for the holidays.
‘Tis the season for last-minute appetizers. Here’s one to be merry about; it’s easy, cheesy and doubles as table decor. It’s a cheese ball . . . snowman. Learn how you can make one in minutes. Read more »
Reading through Food Network Magazine’s 50 Holiday Drinks booklet, you’ll notice a couple of recipes that call for melted ice cream. Homemade eggnog usually requires making a custard, which isn’t difficult to do, but takes time and makes a lot of cooks nervous. Melting a good-quality ice cream is a great time-saving technique that can give you the same rich, luscious end-product as making custard from scratch. In the booklet, you’ll find a French Vanilla Eggnog (recipe #16), but with the same combination of liqueurs, you could easily replace the French vanilla ice cream with coffee or chocolate ice cream. And with a little tweaking, such as replacing the crème de cacao with amaretto, you could push the limits even further by using a festive, seasonal ice cream flavor like pumpkin pie. Choose a couple of your favorite ice cream flavors and see what kind of fancy eggnogs you can come up with . . . have fun with it!
French Vanilla Eggnog from 50 Holiday Drinks
Whisk 3 cups milk, 6 tablespoons sugar and 1 teaspoon nutmeg in a pitcher or punch bowl; whisk in 4 ounces each brandy and rum, 2 ounces crème de cacao and 3 cups melted French vanilla ice cream.
By Andrea Albin, Recipe Tester, Food Network Kitchens
The Shirley Temple Punch (# 25 in Food Network Magazine’s 50 Holiday Drinks insert) is a kid-friendly favorite that can easily be dressed up with a festive ice float:
Layer sliced oranges and maraschino cherries in a 10-inch Bundt pan. Cover with 3 to 4 cups of water and freeze until completely set. Run cold water over the Bundt pan to help release the ice ring. Place in the bottom of your serving bowl and top with punch.
If you’re serving adults, stir in some bourbon, gin or vodka for a spiked refreshment (they’ll still love the ice ring!).
Shirley Temple Punch from 50 Holiday Drinks
Mix 5 cups ginger ale, 2 cups orange juice and 1/2 cup grenadine in a punch bowl. Add sliced oranges and maraschino cherries. Serve over ice.
By Leah Brickley, Recipe Tester, Food Network Kitchens
I knew that I was finally an adult when my mother let me have my first Brandy Slushie (#47 in Food Network Magazine’s 50 Holiday Drinks booklet) at our annual holiday party one year. I tried to recreate this recipe from memory for the booklet, and when I gave my mom a copy of the magazine, she approved, but said that something was missing. It turns out that all those years she had boiled her water and sugar with a secret bag of green tea! The difference with the tea is subtle; either way the slushes are yummy. Experiment with your favorite tea and start a family tradition.
Brandy Slushes from 50 Holiday Drinks
Bring 1 cup each water and sugar to a boil; cool completely. Mix with 1-1/2 cups brandy, 2 cups orange juice and 1/2 cup lemon juice in a baking dish; freeze until slushy. Scoop into glasses, top with seltzer and stir to desired slushiness.
By Leah Brickley, Recipe Tester, Food Network Kitchens
How can you look at this adorably clever illustration without smiling? Of course it’s for peppermint “bark.” We know the holidays are here when the tins of peppermint bark appear and we say, “The more the merrier.” Artist Christine Hale of Barre, Vermont, has such a sweet way of presenting the instructions, and she has even included a warning about NOT feeding this to dogs–even if they bark nicely. Christine’s website is full of so many awesome illustrations. Be prepared to stay there for awhile. And she is also an amazing musician–we’ve been listening to her band’s latest music all day. Wow, er, we mean WOOF! (And, yes, we noticed the tiny little chocolate chip under the pup’s tail. Hee-hee.)
See more super fun and festive holiday illustrated recipes today on They Draw and Cook and check out all of Food Network’s holiday dessert coverage.
—Nate Padavick & Salli Swindell from They Draw and Cook.
The Dish is teaming up with Nate Padavick and Salli Swindell, founders of They Draw and Cook, all December to share holiday recipes drawn by artists and inspiring all sorts of seasonal cooking with Food Network chefs. Each day, stop by the Dish for a new drawing and Nate and Salli’s liner notes about the illustrations and the artists. Tell us which you like and why. A dollop of this, a dash of that and some talent add up to interesting ideas in the kitchen. Visit theydrawandcook.com for more recipes showcased as art.
There is an abundance of warmth and charm in this recipe and illustration by artist Wilma Sanchez. How can you possibly go wrong with all of these adorable critters helping in the kitchen? We want to hug the bear, and the little bluebirds are really charming. The cake is full of wonderful ingredients, and the rum syrup is a super delicious extra idea for grown-ups. We love the beautifully rendered details like the cute little buttons and especially the stitchery “To:” and “From:” tags.
It would be very sweet and special gesture to bake this cake for a friend and use this illustration as the gift tag! Wilma is a great artist, and this is just a sample of the beautiful artwork that she creates each day of the holiday season and beyond.
See more illustrated recipes for cakes and pies and tarts today on They Draw and Cook and on FoodNetwork.com:
—Nate Padavick & Salli Swindell from They Draw and Cook.
The Dish is teaming up with Nate Padavick and Salli Swindell, founders of They Draw and Cook, all December to share holiday recipes drawn by artists and inspiring all sorts of seasonal cooking with Food Network chefs. Each day, stop by the Dish for a new drawing and Nate and Salli’s liner notes about the illustrations and the artists. Tell us which you like and why. A dollop of this, a dash of that and some talent add up to interesting ideas in the kitchen. Visit theydrawandcook.com for more recipes showcased as art.
This recipe is just begging to be the center of the party. Not only is this illustration a work of art, but so is the recipe for eggy holiday bread and a massive appetizer sandwich to make with it. Artist Silvia Sponza says that “Gastronomic Panettone is a typical appetizer for Christmas or New Year’s dinner in Milan” and that she made this for her family last Christmas. If this, Silvia’s second recipe for They Draw and Cook, is the appetizer, can you imagine what the main course is like? Silvia is quite an amazing illustrator–her work, like the panettone extravanza she created, builds layer upon layer of visual interest and delight.
—Nate Padavick & Salli Swindell from They Draw and Cook.
The Dish is teaming up with Nate Padavick and Salli Swindell, founders of They Draw and Cook, all December to share holiday recipes drawn by artists and inspiring all sorts of seasonal cooking with Food Network chefs. Each day, stop by the Dish for a new drawing and Nate and Salli’s liner notes about the illustrations and the artists. Tell us which you like and why. A dollop of this, a dash of that and some talent add up to interesting ideas in the kitchen. Visit theydrawandcook.com for more recipes showcased as art.
What could possibly be cuter than the idea of Rudolph whipping up a batch of delicious mango frappés for his coworkers and boss? Artist Angela Matteson tells us, “This is something I invented a few weeks ago. I thought mango and cinnamon might make a nice taste combo, and it quickly became one of my favorite treats. I only use a splash of milk to keep it thick, and blend it until it becomes like ice cream. I add some vanilla protein powder, and it’s a great breakfast I can take to work with me, or a pick-me-up treat anytime.” And, of course, the extra shot of protein is essential for the long night these guys have ahead of them!
See more illustrated recipes for holiday sweets today on They Draw and Cook, and check out more festive drink recipes here on FoodNetwork.com:
—Nate Padavick & Salli Swindell from They Draw and Cook.
The Dish is teaming up with Nate Padavick and Salli Swindell, founders of They Draw and Cook, all December to share holiday recipes drawn by artists and inspiring all sorts of seasonal cooking with Food Network chefs. Each day, stop by the Dish for a new drawing and Nate and Salli’s liner notes about the illustrations and the artists. Tell us which you like and why. A dollop of this, a dash of that and some talent add up to interesting ideas in the kitchen. Visit theydrawandcook.com for more recipes showcased as art.
This wonderful hand-stitched design beautifully illustrates a simple version of a holiday classic: the gingerbread house (actually, in this case, it’s a graham-cracker house…details, details!). No shortcuts were taken in doing the drawing, however. The illustration, with such charming and fun details, totally inspires us to make our own edible neighborhood.
Why would anyone buy a prefab gingerbread house when you can make your own version so easily? Check out the artist Sharon Mann’s website to see all her amazing embroidery, crochet and quilted creations, then weave together one of your own.
—Nate Padavick & Salli Swindell from They Draw and Cook.
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Start planning your Memorial Day menu now and entertain with ease next weekend. #GrillingCentral
Start planning your Memorial Day menu now and entertain with ease next weekend. #GrillingCentral
WATCH: Food Network Stars dish on which #Chopped judge is the scariest.
Homemade Frozen Chicken Fingers #myplate #protein
