- How Mario Batali is dealing with Crocs discontinuing his signature shoe — Delish
- A major bourbon brand doesn't know jack about cocktails — Grub Street
- The only oils you really need — America's Test Kitchen Feed
- How much butter you'd need for a Paula Deen Thanksgiving — HuffPost Taste
- Carla Hall's biscuits — Zagat
- Chicago chef Jean Banchet passes away — Eater
- Here's your stress-free Thanksgiving plan — Food52
- Uh, so we aren't peeling bananas right either — Foodbeast
- Giada De Laurentiis severely slices her finger during Thanksgiving special — Today Food
Growing up in Texas, almost every mom-and-pop restaurant has a fridge full of take-away casseroles, and king ranch chicken is one of the most popular. It's a hearty meal for cold, dark Winter nights, especially during the crazy holiday season. Plus, it's always good to have a casserole in the freezer for a homemade yet simple dinner option.
For those unfamiliar with king ranch chicken, it's essentially a Mexican-flavored casserole, filled with cheese, chicken, aromatic vegetables, and corn tortillas.
Here's the greatest part about this casserole: it's easy to double — or even triple! — this recipe to stock up your freezer.
Serve this with a crunchy green salad, collard greens, or other favorite vegetable. Keep reading for my favorite king ranch chicken casserole recipe.
- The scary side effects of Flamin' Hot Cheetos — Grub Street
- A new Starbucks court ruling may enrage you — Delish
- Hello, fried pudding — Zagat
- 8 nights of Hanukkah deliciousness — HuffPost Food
- Fried chicken candles exist — Eater
- Sexy oatmeal recipes — Food52
- The true story of the first Thanksgiving — America's Test Kitchen Feed
- Best gift ever: Nintendo game turned flask — Foodbeast
Oh, Thanksgivukkah, how you have breathed new life into the feasts of both holidays. Start with these six ideas to insert Thanksgiving dishes and flavors into a traditional Hanukkah feast.
Pumpkin puree, cranberries, and toasted pecans are just a few traditional Fall flavors that effortlessly (and deliciously) fold into challah dough.
Recipe to try: pumpkin challah
Find Israeli-American Food Hybrids
Start with traditional Israeli recipes, and use American produce (hummus with chestnuts, for example) or take traditional Turkey Day dishes and give them a slight Hanukkah touch (cranberry sauce with horseradish).
Recipe to try: chestnut hummus with Thanksgiving pita chips
- The best babka in the land — Grub Street
- This city pays its street cleaners in beer — Delish
- Showstopping deep-dish apple pie — America's Test Kitchen Feed
- ¿Qué es esto? Danny Bowien's new Mexican joint — Zagat
- Martha Stewart responds to Twitter haters — Eater
- The shocking truth about Thanksgiving turkeys — HuffPost Food
- Calculate the right amount of turkey and potatoes per person — Food52
- A ridiculously cute way to store leftover pie — Studio DIY
- Deseed a pomegranate, Christian Grey style — Food Beast
Before roast turkey, sweet potato casserole, and pumpkin pie became household Thanksgiving staples, they were revolutionary trends that bubbled up to eventually became traditions. This year, we're seeing even more interesting Thanksgiving trends, demonstrating that the Turkey Day feast is ever-evolving.
The top trend of 2013 has to be Thanksgivukkah, the once-in-a-lifetime joint celebration of Thanksgiving and Hanukkah. While not apparent in print magazines, bloggers and online media are taking full advantage of the celebration to form Jewish-American hybrid recipes (us included! Here's our Thanksgivukkah menu). Sweet potato latkes, challah dinner rolls, pumpkin sufganiyot with cranberry jam . . . the list of amazing Thanksgiving riffs on Hanukkah food goes on.
Breaking Down the Bird
While not a new cooking technique, more and more magazines, chefs, and the food world at large are realizing that roasting a whole bird to perfection without overcooking the white meat is a near impossibility. That's why many recommend breaking down the turkey breast, drumsticks, thighs, and wings and roasting (or braising) the parts. The skin will brown evenly, and each of the parts can be cooked to the right temperature and removed from the oven as soon as it's reached. Since most families don't bring out the whole bird and carve it at the table, there's no need to fret about it not appearing as grandiose as the full bird.
Rather than serve stuffing in a casserole dish, scoop the "batter" into a muffin tin and bake it to form stuffing muffins, or stuffins, as POPSUGAR editorial assistant Ryan Roschke dubbed them. Anything goes, really, from cornbread stuffing muffins to sausage and apple stuffing bites.
Pie Bars and Slabs
Baking pies in the round pie dishes isn't the biggest space saver, especially if you're feeding a large crowd. That's why pie bars, or slab pies, are on the rise for the holidays. The recipes for caramel nut bars, chocolate-pecan shortbread bars, and pear cranberry slab pie should inspire you to think outside the pie tin.
Mashed Root Vegetables
Mashed potatoes will always be a steadfast staple on the Thanksgiving table, but other root vegetables, mashed to creamy perfection, are making their way too. Carrots, rutabaga, celery root, butternut squash, kohlrabi, and parsnips are just a few ideas to get you started. Once cooked, mash the root veggies with plenty of butter, cream, salt, and pepper. However, if mashed isn't on your mind, bake this incredible rainbow root vegetable gratin.
Parker House Rolls No More
Though Parker House rolls are typically passed around the Thanksgiving table, we're noticing a shift away from the yeasty bread toward easier, quicker bread recipes like sweet potato biscuits, breadsticks, and even popovers.
Thanksgiving: the most ambitious food day of the year! Beyond the planning and shopping, why not celebrate the season by soaking up some turkey-related statistics and fun facts? Take our quiz to test your knowledge.Take the Quiz
- Lessons learned from Martha Stewart's poor food porn — Grub Street
- Winners of the 2013 Eater Awards — Eater
- The best frozen Thanksgiving dinners — HuffPost Taste
- The technique for perfect rugelach — America's Test Kitchen Feed
- Create a gourmet Thanksgiving at home — Zagat
- Roll on olive oil like lip gloss for bread — Delish
- Spicy coconut peanut popcorn — Food52
- An Instagram account for the worst food photos ever posted — Buzzfeed Food
When Annie's Homegrown sent us the link to its newest commercial for macaroni and cheese pizza ($8), available at Super Target, we marveled like children at the thought of such an incredible hybrid. It's a pizza crust with a layer of cheddar sauce, a sprinkling of elbow noodles, and shredded cheese topping.
As we unwrapped the package, there was no doubt about the flavor of this pizza. Some frozen pizzas skimp on the cheese, but not this one. There's plenty of shredded cheese to go around, along with fluffy cornmeal-coated crust.
Are apple cores a myth? Foodbeast thinks so — its new video on how to eat an apple like a boss has the entire apple-a-day-eating universe talking. The premise? Eating an apple from the bottom up eliminates the issue of the dreaded apple "core" and helps prevent waste.
We have to admit: we were skeptical. After all, the core of an apple is tougher and thicker, and there are seeds, stems, and other not-so-appetizing apple parts. Would this breakthrough apple-eating technique really work? We put the new method to the test, eating the apple bottom to top, "core" and all, as instructed. See the results.
- Surprise! Pumpkin spice flavoring contains zero pumpkin — Eater
- "Bacon cubes" on this burger are thicker than the patty — Delish
- Gifts fit for foodies — Zagat
- Stop making these Thanksgiving mistakes — HuffPost Food
- Turkey the right way, according to Adam Rapoport of Bon Appétit — Food52
- 15 NYC shops with Thanksgiving-inspired sandwiches — Grub Street
- The ultimate guide to cured meats — America's Test Kitchen Feed
- Doritos bread?! — Yahoo! Shine
Thanksgiving and Hanukkah, two glorious holidays, will never fall together on the same day again in our lifetime, so the day deserves a blowout menu, full of insanely delicious hybrid recipes. From challah bread rolls to sweet potato latkes to pumpkin sufganiyot with cranberry jam filling — these dishes will please even the most ornery Jewish grandmother.
If there's one thing people are serious about, it's their morning brew. Whether you're scouring the web for the best thing to give the java-lover in your life or you're the coffee-lover looking to add some fresh gift ideas to your wish list, click through these coffee-related gifts. Bonus: almost all of these are under $50.
- Paula Deen Foods: a grocery store carrying her line of products — Delish
- The science behind why you can't say no to junk food — HuffPost Food
- Noma chef René Redzepi chats with Padma — Grub Street
- Pie charts demonstrating the male-chef-dominated food world — Eater
- Cider-based cocktails around the States — Zagat
- A fish sauce Bloody Mary?! — Food52
- How to make 8 grilled cheeses at one time — America's Test Kitchen Feed
No Thanksgiving is complete without pumpkin and cranberry, and no Hanukkah is complete without sufganiyot, so here's a beautiful hybrid for you: pumpkin sufganiyot (jelly doughnuts) with a cranberry jam filling.
I won't lie to you; this recipe isn't easy or fast. But this is a labor of love that your family will definitely appreciate.
Don't deep-fry often? Most don't! But that's what makes it a special-occasion treat. As you fry, your house will smell like a doughnut factory.
I'm all for good kitchen hacks. I used the mouth of a mason jar to cut out the dough. And instead of using toothpicks to poke holes into the sides of the doughnuts, I found a handy plastic straw.
The doughnuts are rolled in granulated sugar and taste incredible even without the cranberry jam filling.
As for another hack, rather than use a pastry bag with a fancy pastry tip, fill a clear squeeze bottle with the jam. I find this method less messy and easier to clean up.
The sufganiyot are bound to go fast at the table; they have the seasonal pumpkin flavor along with a tart tanginess from the cranberry jam filling. What are you waiting for? Get frying!
While it's easy enough to cut open a can of cranberry jam or jelly, this recipe is almost too easy to pass up, plus it's likely to be gobbled up lickety-split during the Thanksgiving feast.
No fussing with pectin, no need to add lemon. The only ingredients are sugar and frozen cranberries.
Heat the two ingredients over the stove top until the cranberries break down and the sugar dissolves.
Some people prefer a whole fruit jam, but when it comes to cranberry, I like to blend it up into a puree. There's no sieve involved here. Just return the blended cranberries back to the stove and cook until thickened.
Jar it up for later use as an edible gift (trust us, the host or hostess will thank you!) or for your own Thanksgiving feast. The jam tastes incredible slathered in turkey sandwiches or even piped into jelly doughnuts.
It's the question everyone's dying to know: How does Giada De Laurentiis manage to stay so slim? The Food Network chef comes clean about her clean diet in her recent cookbook release. Quite the departure from her bread and
butter olive-oil Italian cookbooks, Giada's Feel Good Food ($19, originally $33) focuses on recipes that are predominately healthy, vegetarian, vegan, and gluten-free. But that's not the only way Giada is expanding her brand. We talked about her other surprising ventures, including what she hopes to be remembered as. Spoiler alert: it's not a TV personality. Read on to see the full interview.
A proper Thanksgivukkah feast must have noodle kugel, doctored up with Thanksgiving flavors like pecans, cranberries, and brown sugar.
The nutty, semisweet, and slighty sour kugel is sure to clear fast at the Thanksgivukkah feast, but if leftovers remain, this particular recipe tastes even better cold the next day, sliced up for breakfast.