Join in the Thanksgiving festivities with your favorite Food Network stars, in the kitchen and at the table.
In order for the skin to turn crackly and crispy, it needs to be dry, which is why Jeff Mauro does two things to ensure it's rid of excess moisture: First he coats the bird in an herb-laced salt mix for several days, then he leaves it uncovered in the refrigerator the night before cooking.
With a top rating from fans, there's no doubt that Jeff's holiday-worthy mashed potatoes have earned their "creamiest, butteriest, tastiest" name. He first whips the cooked spuds with a rich, tangy cream cheese-butter combo, then bakes them with even more butter on top.
Sweet, savory, crunchy, chewy — all of the heavy-hitting flavors and textures are represented in GZ's big-batch salad. He roasts the sweet potatoes with red onions and herbs before tossing them with fresh grapes and bright scallions, plus golden raisins and pecans for well-rounded results.
You know how you can roast pumpkin seeds for snacking later on? Marcela does something similar with the seeds from the butternut squash used here; she slowly toasts them in a pan on the stove, then seasons them and uses them as a crunchy topping for her smoky bisque.
Not only are we bringing the flavors of pumpkin pie to a cheesecake, but we're bringing an actual pumpkin pie, too. Here's how it works: Start with a base layer of graham cracker crust, as you would for a traditional cheesecake, then add a sweetened cream cheese mixture for the cheesecake filling. Then put in a whole pumpkin pie and finish with more cheesecake filling. Rich? Yes. Decadent? Absolutely, in the best possible way.
Kardea is keeping her favorite holiday, Thanksgiving, intimate with a special meal for Ma and Grandma. Grandma always brings the turkey, so Kardea is taking on the side dishes.
Cake Boss Buddy Valastro is set to competes with unique, non-baking artists to create amazing holiday-themed displays in just 24 hours.