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Posts Tagged ‘Thanksgiving recipes’

Keep Calm and Friendsgiving On with 3 Thanksgiving Potluck Tips

They say that you make your own family with close friends, and that’s never more apparent than during the holidays. Whether you can’t get home for Mom’s down-home cooking this year or you’re just greedy for more turkey, celebrating Friendsgiving with a lively potluck should be your new favorite tradition.

If you’re taking hosting duty, the most-important part of the celebrations is obviously the turkey, but don’t forget the other essential details — like keeping the wine aflowin’. Check out some of our best tips, like how to master make-ahead shortcuts and how to keep the crowd’s hunger at bay as the bird cooks, then get more Friendsgiving recipes and ideas here.

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Thanksgiving Specials Preview: Join Rev Run’s Turkey Day and More

The countdown to Thanksgiving is already ticking down, and with less than a month to go, it’s time to start preparing for the feast. Even though you may have your menu all set with classic family recipes, seeing some of Cooking Channel’s stars’ dinners may inspire you to try something new this turkey day.

This year, we have two specials premiering — one with Tori Spelling and Dean McDermott, and one with Rev Run and his family — showing two very different over-the-top suppers. Throughout November, you can also find out the secrets behind canned cranberry sauce on Unwrapped and revisit Debi Mazar and Gabriele Corcos’ Extra Virgin Thanksgiving.

Check out all of our holiday programming below, and prep with our best Thanksgiving recipes while you’re at it.

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Pickled Cranberries: Not Your Grandmother’s Cranberry Sauce

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


There are a few things you don’t talk about at the holiday table lest you risk the conversation turning sour. Religion. Politics. And whether jellied or chunky cranberry sauce is better. Seriously, it could come to fisticuffs. But to that I say: to heck with the sauce. This year, pickle your crans for a side that is surprising and delicious — and will surely mollify both sides of this intractable debate.

Now, when I first mentioned this idea, an Internet friend squawked: “Pickled cranberries? What will you pickle next, sorrel?” Allow me to alleviate your fears. We’re not talking kosher dills here. Think more bread-and-butter pickles, with a sweet brine that tempers and complements the cranberries’ natural pucker. Small-batch canner extraordinaire Marisa McClellan of Food in Jars first put forth this concept. Like most pickling projects, it’s easy as can be. The only thing to consider is to make them far enough ahead of time for the flavors to mellow and round out. A couple days will do, so there’s still plenty of time for Turkey Day.

As a bonus prize, your leftover brine will be a cranberry shrub, or drinking vinegar. Serve one part of the shrub mixed in four to five parts sparkling water for a bright, refreshing beverage that makes a lovely alternative to wine for your non-drinking guests.

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Party in Five: Modern, Rustic Thanksgiving Dinner

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


We here at Cooking Channel love a good party. But throwing a memorable event requires more than just gathering some food and drinks. We show you how, with just five main “ingredients” (including recipes, big-impact decorating ideas and easy DIY elements), you can throw a party that feels like it has a cohesive theme — minimal work required.

Savoring a good meal in good company. Being together with friends and loved ones. Taking time out of our sometimes-too-busy lives to practice gratitude. These are the traditions that make Thanksgiving one of my very favorite holidays, and they remain my focus when I’m planning this very special November meal. That said, I’m not afraid to break with tradition when it comes to the menu and decor. This year, with a 1-year-old and a growing business, I feel like simplifying and getting real about what I want to eat during the holidays. I created a simple, modern tabletop and a menu that reflects my personal tastes. The simple but visual gingham-and-wheat pairing sets the stage for a lighter, fresher take on the Thanksgiving meal. But don’t worry — dessert’s still on the menu!

To create this modern Thanksgiving dinner, you’ll need five essential ingredients:

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Fall Fest: Top In Season Thanksgiving Sides

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

Roasted Cauliflower

With one week to go until Thanksgiving, plan on cooking these seasonal recipes that turn market-fresh produce into delicious sides for Turkey Day.

1. Roasted Cauliflower (pictured above)

This five-star dish requires just 10 minutes’ prep time. Toss cauliflower with oil, garlic and cumin before topping with panko breadcrumbs, then roasted until tender and golden brown.

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Dinner Rush! Pumpkin Risotto with Pancetta & Arugula

For the longest time, risotto was one of those dishes I waited to order until I went out to eat at a great Italian restaurant. I always knew that I liked it — it was just never on my radar to make at home. Maybe it was the perception that it was difficult? Maybe its short cooking time seemed too good to be true, like I was leaving out some crucial step? Maybe I yearned for and was equally terrified by the amount of cheese and butter that goes into it?

I’m proud to say all of that is behind me now. And if I’m down with making a weeknight risotto dinner, then you should be too. Still unsure? Let’s address the aforementioned fears:

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Leftover Makeover: Tasty Thanksgiving Remixes

I don’t know about you, but after Thanksgiving I can only handle one day of turkey-cranberry-stuffing sandwiches. After that, I start to get bored — and bloated.

Instead of treading the same-old leftover route, turn your Turkey Day extras into something different with Turkey Tacos (shown above). They’re great with white or dark meat; it doesn’t matter. Just reheat the meat in a saute pan with onions, coriander, cumin and chile power, wrap it up in corn tortillas and top with whatever you like: lettuce, sour cream, lettuce; maybe some picked carrots and jalapenos for a little punch.

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Quick Thanksgiving Recipes for Last-Minute Preparation


Whether you’ve planned for weeks or are scrambling to put together a feast for dozens, Thanksgiving has a way of sneaking up on you. Sure, your pie shells have been pre-baked and you’ve frozen that soup for easy reheating, but it’s the last-minute juggling of kitchen (namely oven) real estate that sends every host into a tizzy. That’s why we’ve pulled together our easiest, low-maintenance and quickest recipes for last-minute preparation.

When guests arrive, you’ll want to offer them some small bites to keep them sated without spoiling their appetites. The simplest guest-ready spread you can provide is a cheese plate, with varieties labeled and organized thoughtfully. Kelsey Nixon shows you how to put one together quickly.

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The Stuff (ing) of Dreams

Even on Thanksgiving day — it’s only chance to be a hero — it’s tempting to pass stuffing off as just there.  We expect stuffing to satisfy — as we work our way between zingy cranberry and buttery, sultry mashed potatoes —but not to surprise. It’s just not the dish that makes your eyes light up …until one time it does.

The first taste of Treva Chadwell’s intensely satisfying oyster dressing bids invite to the philosophies of flavor. Is flavor texture — crumbled cornbread nestled in the airy nooks of roughly cut Pugliese? Is it salt—not too little, not too much? Is flavor the naturally, pleasant sweetness that emerges when carrots and celery are cooked just right? Is it the earthy undertones of turkey stock, good crumbled sausage and freshly shucked oysters with their liqueur?

Flavor is all of these things. Flavor is balance. And it is thought.

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The Clash of the ‘Duckens: Turducken vs. Veggieducken


For some, preparing a meal for 20 and plotting out courses weeks in advance is simply child’s play. These brazen Thanksgiving hosts have met no potato they could not mash into submission; no turkey they could not tame with some trussing; no lattice top pie they could not weave to perfection. They laugh in the face of your determined menu planning.

These Thanksgiving pros roast no mere turkey for their Thanksgiving meal. They prepare a main dish of the more legendary fashion — the Turducken: a deboned chicken and deboned duck layered in the cavity of a turkey, all sewn back up and roasted. To serve, one slices right down the middle, showing off the meaty layers. It is truly a Thanksgiving dish that can’t be beat. Or so we thought, until we learned about the Veggieducken – a four-vegetable behemoth with even more distinct layers and varied flavors (and easier-than-it-looks preparation, to boot.)

Which ‘ducken is the more extreme option for these fearless feasters? Watch the videos below and decide.

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