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A Multi-Cultural Holiday Feast

A Multi-Cultural Holiday Feast

Christmas around the world...

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Red and Green for the Holidays

Red and Green for the Holidays

Have a Spicy Christmas and New Year's

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Beer Meets Grill: How to Spice Up your Pre-Game Party

Beer Meets Grill: How to Spice Up your Pre-Game Party

By Suzanne Hall Recipes in this article: Beer-Braised Sirloin Chili Southwestern Beer Marinade Grilled Shrimp Fajitas withBeer-Braised Onions Mixed Sausage…

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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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Outdoor Cooking: Not Just a Summer Pastime

Outdoor Cooking: Not Just a Summer Pastime

Seasonal

Smokin' in the snow....

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The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

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An Italian Christmas Dinner

An Italian Christmas Dinner

Try something a little different for the holidays...

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  • Hickory Daiquiri Dock — Off the Shelf 18 Dec 2014 | 3:00 pm FN Dish – Food Network Blog

    Hickory Daiquiri DockTim Federle, the mixologist mastermind behind Tequila Mockingbird, is back and quippier than ever in his new book for new parents, Hickory Daiquiri Dock. Squeeze happy hour in right after bedtime with these nursery rhyme-inspired cocktails, garnished with a twist of humor. All your kids’ favorites are present and accounted for, from Rocks-N-Rye, Baby and Wee Willie Whiskey to Mary Had a Little Dram and London Binge, I’m Falling Down. Give the Bloody Mary, Quite Contrary a try for yourself (recipe for you to try at home after the link).

    Unlike parenthood, the rules for enjoying a refreshing cocktail are simple. “Rule No. 1: Don’t serve anything alcoholic in a sippy cup! Rule No. 2: Drink what you like and don’t stress out too much about rules. Rule No. 3: make fresh ice. You don’t want your cocktail to taste like a frozen hot dog.” The drinks are simple, designed to be mixed quickly and deliciously. Federle candidly declares, “If a drink requires more than, say, three alcoholic components (I’m looking at you, Long Island iced tea), but it doesn’t taste alcoholic at all (I’m glaring at you, Long Island iced tea), grab a beer and hide in the attic.”

    Hickory Daiquiri DockIt’s not easy to riff off childhood favorites with such a clean balance of wit and punch, but Federle nails it. “The biggest challenge was coming up with puns that immediately evoke the original source — I wanted readers to see Bloody Mary, Quite Contrary and immediately know which classic nursery rhyme it was referencing … I wanted Hickory Daiquiri Dock to be funny and fresh.” He adds, “My favorite recipe is Rum-A-Dub-Dub, a piping-hot beverage which plays off the mild mayhem that bath time can easily descend into.” The book is a joy to read and would make the perfect holiday gift for any parents (new and frazzled or seasoned pros) that you know. As an added bonus, there’s a new-parent drinking game tucked away in the back, because laughter and a good cocktail are, after all, the best medicine. You can order your copy here.

    Bloody Mary, Quite Contrary
    (Mary Mary, Quite Contrary)

    Bloody Mary, quite contrary,
    How does your baby grow?
    With crappy smells and happy yells,
    And a smile that makes you glow.

    5 ounces tomato juice
    2 ounces vodka
    2 dashes Worcestershire sauce
    1 teaspoon horseradish
    1/2 teaspoon wasabi
    Pinch of pepper

    Feeling a little rundown, zonked out and stuffed up? If your baby’s diapers don’t clear your sinuses, this kicky classic certainly will. Fill a highball glass with ice, add all the ingredients, and garnish with a silly straw.

    Better yet, pop some vitamin C, split a pot of tea, and go admire that ridiculously adorable baby of yours.

    Recipe reprinted with permission from Hickory Daiquiri Dock© 2014 by Tim Federle, Running Press, a member of the Perseus Books Group.

  • Apple Butter Braised Pork Chops — The Weekender 18 Dec 2014 | 2:00 pm FN Dish – Food Network Blog

    Apple Butter Braised Pork ChopsI’m not sure if it’s just in my social circles, but I find that the number of potluck parties I’m invited to skyrockets this time of year. So many invitations are issued with the request that we bring a dish to share. And while I don’t mind traveling to various gatherings with my casserole dish or slow cooker in tow, I do sometimes find myself stumped for ideas as to what to bring.

    Salads are often good, but they rarely keep their crunch as long as I’d like. Desserts are always welcome, but I prefer to bring something savory, on the chance that everyone else made something for the sweet table. And that leaves me forever on the search for a portable main dish.

    Often I’ll make a big pasta bake. They’re easier than lasagna and are typically a crowd-pleaser. If I know the crowd eats poultry, I’ll roast chicken legs in a casserole dish along with sauteed mushrooms, garlic, rice and chicken stock.

    Recently I made Sunny Anderson’s Apple Butter Braised Pork Chops, and I think it’s a dish that could easily be made into a potluck star. It features green peppers, grape tomatoes, a sweet and tangy apple butter sauce, and juicy and tender pork chops. It can be eaten alone or with a hunk of bread, for soaking up the gravy.

    Truly the only alternation you’d need to make for easier portioning is that you’d want to use boneless chops (or even a whole pork loin) instead of the bone-in chops she suggests. And if you’re cooking for a pork-free crowd, you could always swap in poultry.

    How do you handle the holiday parade of potlucks?

  • Shaquille O’Neal Sure Has a Way with an Easy-Bake Oven 18 Dec 2014 | 12:00 pm FN Dish – Food Network Blog

    Basketball CourtCould hosting a cooking show be in O’Neal’s future? If his appearance in a recent, totally charming YouTube video (click the play button on the video below) is any indication, he is clearly ready.

    In the video, the former NBA superstar (or “the world’s most-sexiest man,” as he IDs himself here) shows off his Easy-Bake Oven skills, proving he knows his way around measuring, mixing, counting and baking — or actually none of the above.

    O’Neal nails tossing bread into a bowl for a holiday-ready bread pudding (call it a slam dunk), but he’s a little less precise with the vanilla/sugar throw-in. And when he tries to continue his run with some jeweled tea cakes — perfect, he says, “for when you invite your bros over for tea and you’re checking out the Knicks, or you’re watching the game or whatever” — he launches a complete air ball and loses his cakes in the depths of the toy oven.

    OK, so O’Neal might not be as handy in the kitchen as he is on the court, but even if he isn’t sinking culinary hook shots here, he’s shooting at a worthy target. The video ends with a plea on behalf of the Toys for Tots charity.

    “On a serious note, there’ll be 14.7 million children that wake up without one single gift on Christmas,” O’Neal says, asking for donations. “Help me shorten those numbers.” Because giving kids a boost for the holidays, that’s not a half-baked idea at all.

    Click here to view the embedded video.

  • 5 Seasonal Sides for Your Holiday Table — Fall Fest 18 Dec 2014 | 10:00 am FN Dish – Food Network Blog

    Christmas Stuffing with BaconThough your holiday preparations may not have gone beyond trips to the store and hours spent scrolling for gifts online, another most-important element of the holiday season is coming up fast: Christmas dinner. While you may think of your recipes for Christmas ham and rib roast as yearly centerpieces, remember that seasonal side dishes are an integral part of your holiday spread. Start rounding out your celebratory meal by adding ingredients for in-season, produce-heavy side recipes to your shopping list. Here are some of our favorites:

    Just like Thanksgiving, Christmas dinner puts the spotlight on stuffing. To differentiate from what was eaten in November, Giada De Laurentiis makes her Christmas Stuffing with Bacon with two varieties of rice (short-grain brown rice and wild rice) in place of bread, and stocks it with hearty veggies like pearl onions, Brussels sprouts and chopped bacon.

    Brussels Sprouts with Balsamic and BaconThe Brussels sprouts lovers at your table will go back for second scoops of Ree Drummond’s Brussels Sprouts with Balsamic and Cranberries. By reducing the balsamic vinegar with sugar on the stove, Ree creates a sweet, syrupy glaze that counters the earthy heartiness of the sprouts.

    Roasted Celery Root and CarrotsWhen you’re cooking for a crowd, the dishes that are easiest are the dishes that are best. For a no-fuss side that’s ultra-low on prep time, heat the oven high for Food Network Magazine’s Roasted Celery Root and Carrots, which gets its distinctive flavor profile from fresh herbs and a dusting of hot paprika.

    Fennel GratinJust like your favorite indulgent potato gratin recipe, Fennel Gratin is a rich side that hinges on cream and Parmesan cheese. Just a tablespoon of mustard is all it takes to deepen the flavors in this dish, which comes out of the oven bubbling and golden.

    Burgundy MushroomsOver the course of nine hours, Ree transforms once-rubbery mushrooms into rich and luxurious Burgundy Mushrooms. Though the mushrooms take hours to soak up the intensity of red wine and bouillon, they can be made up to a day ahead, making your holiday prep that much easier.

    For more inspiration for holiday eating, head to Food Network.

    Get more holiday side dishes from family and friends:

    Feed Me Phoebe: Gluten-Free Sweet Potato Latkes with Scallions
    The Lemon Bowl: Slow Cooker Apple Cranberry Sauce
    Jeanette’s Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans
    The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest
    Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes
    Red or Green: Roasted Cauliflower & Garlic Soup with Chile
    Big Girls, Small Kitchen: Cheesy Winter Squash Bake
    Virtually Homemade: Green Beans with Brown Butter and Almonds
    The Cultural Dish: Kartoffelpuffer: German Potato Pancakes
    The Mom 100: Baked Squash with Chili and Maple Syrup
    Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado
    Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño

  • Hash Browns vs. Home Fries: Which Is Better? 18 Dec 2014 | 7:30 am FN Dish – Food Network Blog

    Hash browns and home fries are breakfast-menu staples, at home and at the diner. Both are pan-fried and great for sopping up runny egg yolk, but which is better? Ultimately it comes down to whether you prefer your breakfast potatoes shredded or cubed.

    Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish which kind of breakfast potatoes you prefer: hash browns or country potatoes.

    Take Our Poll

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