by Allison Milam in Holidays, Recipes, November 6th, 2014
by Maria Russo in Holidays, Recipes, November 5th, 2014
From 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.
by Rupa Bhattacharya in Holidays, November 5th, 2014
While you want your Thanksgiving dinner guests to have something to munch on when they arrive at your house, you don’t want them to fill up on snacks and ultimately be too full to enjoy the feast. So, when it comes to dishing out appetizers on turkey day, less is more; think small bites of crunchy nuts, a simple soup or a creamy cheese. These fuss-free starters will satisfy the crowd and leave them craving the main event, but — as a bonus for you, the host or hostess — most are quick to prepare. Read on below for Food Network’s top-five Thanksgiving appetizer recipes to find ideas fit for the feast, then check out Thanksgiving Central for more appetizer inspiration.
5. Devilish Eggs — Ready to eat in less than 25 minutes, these classic deviled eggs are lightened up with the help of tofu, which stretches the traditionally indulgent mustard-laced yolk filling.
4. Hot Spinach and Artichoke Dip — Follow Alton Brown’s lead and save time in the kitchen by starting with frozen spinach and frozen artichokes to make his quick-fix dip. He mixes tangy sour cream with cream cheese, plus a dollop of mayonnaise and a pinch of garlic powder, for over-the-top richness.
by Maria Russo in Holidays, November 5th, 2014
Butter is back — though depending on whom you ask, it never went away — and there’s no better time to celebrate it than on one of the most butter-friendly holidays of the year.
We’re starting to see more and more varieties of butter in stores — not just the regular salted and unsalted sticks, but local butters, grass-fed butters, cultured (sometimes called European-style) butters and even goat butters. Here’s what you need to know for your butteriest Thanksgiving yet.
by Sara Levine in Holidays, Restaurants, November 4th, 2014
The Thanksgiving turkey: It’s the centerpiece of your holiday table and perhaps the most-craved component of the feast. But for many, turkeys are also the trickiest part of the menu to make, thanks in part to the fact that it’s likely been a year since you’ve cooked a bird of this size. This holiday season, however, tackle your turkey fears once and for all with the help of Food Network’s go-to turkey-roasting guide; all it takes is a few good-to-know tips and simple steps to turn out your juiciest, crispiest-skinned bird yet. Read on below to learn the basics of cooking a turkey, then check out How to Roast Turkey to get all of the details.
by Maria Russo in Holidays, Recipes, November 4th, 2014
Would you try turkey-flavored ice cream? Salted Caramel Thanksgiving Turkey, to be exact – made with turkey-fat caramel and speckled with fried-turkey skin brittle? Bacon has already crossed over into dessert territory, and now at one adventurous ice cream shop, poultry is getting in the game.
This month at Portland’s Salt & Straw, the Thanksgiving feast has been reimagined as a five-course menu of ice cream flavors. Co-owner Tyler Malek and R&D manager Kat Whitehead fine-tuned their seasonal flavors for months, and when FN Dish visited Portland over the summer, they gave us a sneak peek at the process of turning the classic holiday meal into a sweet, creamy flight. Read more
by Caitlyn Callegari in Holidays, Recipes, November 3rd, 2014
One of the trickiest parts of pulling off Thanksgiving dinner is ensuring that each of the (many, many) components of the meal are ready to eat — and are warm — at the same time. For many, deciding when and how to delegate the precious oven and stove spaces becomes a puzzle as they make mental notes of how long the turkey ought to rest, how quickly water can boil for the potatoes and at what temperature the rolls should bake. This year, however, with the help of Ina Garten, the ever-together hostess, you can tackle one key element of the feast ahead of time: mashed potatoes.
The success of mashed potatoes depends on a super-creamy finished product, and sure enough, when you follow Ina’s boil-and-bake method for her make-ahead Goat Cheese Mashed Potatoes from Food Network Magazine, pictured above, the results are soft, smooth spuds. Instead of simply mashing potatoes and letting them rest until dinner — which would likely cause them to turn tough — she assembles the rich, cheesy dish up to three days in advance, refrigerates it, then bakes it with a Parmesan cheese topping before eating.
by Maria Russo in Shows, November 2nd, 2014
There’s no denying it, Thanksgiving can be a hectic holiday. If you’re longing for a new homemade recipe to add to your menu, then we’ve got the perfect solution. This year, leave those canned rolls on the store shelves. Yeast Rolls are the ideal authentic side dish that you can prepare intermittently as you’re doing the important prep work for the more-intricate dishes like the turkey. The appeal of this dish goes beyond its minimal degree of attentiveness; while you’re letting the Yeast Rolls do their thing, the nostalgic and delightful aroma of yeast will waft through your kitchen, making everyone feel at home at your Thanksgiving feast.
by Maria Russo in Recipes, November 1st, 2014
If you’ve ever wondered what Thanksgiving looks like when an Iron Chef is in charge, you’re in luck because for the first time, fans will be able to watch Bobby Flay as he hosts his Food Network friends for a celebratory feast. On the all-new upcoming special Thanksgiving at Bobby’s, airing Saturday, Nov. 22 at 12|11c, Bobby will be joined by some of your other favorite chefs, Alex Guarnaschelli, Katie Lee, Sunny Anderson and Michael Symon, and together they will cook up a turkey day spread complete with all of the trimmings. They’ll even break down each course with chef-tested tips so you can tackle the holiday with ease.
In true Iron Chef style, Bobby’s menu will feature traditional picks like a simply roasted turkey and a hearty cornbread stuffing, but his recipes and those from the group will include new ways to dress up old-fashioned classics, like a maple glaze for his bird and a boldly spiced cauliflower side dish from Alex. Perhaps best of all, with five cooks in the kitchen, you can guarantee that the cast will offer strategies for stress-free hosting at home and share quick tricks for turning out next-level flavor at your house.
by Maria Russo in Holidays, Recipes, October 25th, 2014
While the turkey often takes center stage on Thanksgiving, for the sweet tooths at the table, it’s likely all about the most-anticipated final course: dessert — in particular, the rich, creamy pumpkin pie. With a buttery crust and spiced pumpkin filling, this tried-and-true indulgence in a holiday staple, and with the help of a go-to recipe, it’s one you can surely make easily at home. Learn the basics of Food Network Kitchen’s Pumpkin Pie recipe below, then check out the complete gallery for the rest of the how-to.
For holiday celebrations and weeknight dinners alike, mashed potatoes often take center stage when it comes to easy, family-friendly spud recipes, but that doesn’t have to be the case. As you’re planning mealtimes this weekend and even looking ahead to next month’s Thanksgiving feast, swap in sweet potatoes for traditional russets or Yukon golds. These brightly hued beauties surely shine when simply roasted, but they offer over-the-top flavor and indulgent richness when they’re turned into a casserole. Read on below to find some of Food Network’s favorite sweet potato casseroles from Tyler Florence, Trisha Yearwood, the Neelys and Anne Burrell.
Tyler deems simply roasted bananas his “secret weapon” in his easy-to-make Whipped Sweet Potatoes and Bananas with Honey (pictured above), as the fruits manage to “develop their natural sugar” while baking.