Maple-glazed brioche-bacon doughnuts at 5¢ Diner in L.A. ("Americana" @ 5:30pm ET)
What make a dining experience one of a kind? Unique Eats answers this question, spotlighting America’s most exciting and revolutionary restaurants, from high-end dinning rooms to eateries on wheels. You can’t miss the amazing food finds and interviews with top chefs, all in the search for truly “unique eats.”
Get a crash course on Monday during the Unique Eats Labor Day Marathon, 3-8pm ET.
Spice Goddess Bal Arneson's Red Pepper Soup - Indian Style
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
In celebration of Summer Fest: pepper week, I decided I’d like to pick a peck of peppers, Peter Piper-style. But my peck would be a virtual one, a peck of the best peppers on the web. To do this, I’d first need to figure out what a peck is. Some quick research proved to me that a peck is a customary unit of dry volume, equivalent to 2 gallons, 8 dry quarts, or 16 dry pints. (And 4 pecks make a bushel.) Turns out that a measure of dry volume doesn’t translate as well online as I’d hoped, but in the spirit of a peck, I’ll pick 8 of my favorite pepper recipes out there — one for each gallon. Try to top that, Peter Piper.
Eagle Street Rooftop Farm in Brooklyn, NY
Food isn’t just something we eat. It’s a shared experience that brings us together. A meal can be the centerpiece of a family holiday celebration or special occasion, or the comfort we seek when we need a little boost. For some people, food has taken on a much larger role in their lives, whether by choice or not. My Life in Food is a new Cooking Channel series debuting Friday, September 10 that takes a look at individuals whose lives have been in some way transformed through food.
One of those stories is New York City resident Annie Novak who built a fully functioning 6,000 square foot organic farm on a warehouse rooftop in Brooklyn, NY with co-founder Ben Flanner. The farm grows mustards, lettuces, radishes, kale, peas, herbs and other seasonal varieties. The produce feeds members of its community-supported agriculture program, local restaurants and farmers markets. My Life in Food tells Annie’s story in “Up on the Roof.”
Today's TV Dinner: Giada's Chicken and Orzo Frittata
Breakfast for dinner is still hot in the world of food trends but I like that you can enjoy this for dinner and still have great leftovers for breakfast (and lunch if you’re feeling lazy)…
Bal's Spiced Okra will brighten things up at lunch time.
The kids are back in school, but why should they be the only ones to enjoy a homemade packed lunch?
Spice Goddess Bal Arneson to the rescue with a colorful Spiced Okra that’s perfect for packing. Watch her make it this morning at 11:00am ET, along with savory Paneer Fish Cakes with Apple and Fig Chutney and a fresh Coconut Bean Salad. Don’t leave out the sweet Lentil (!) Cookies.
If sandwiches are what you crave for lunch, Emeril covers breads and spreads this afternoon at 4:30pm ET. Watch him make a Tuna Melt; a Pressed Roast Turkey, Pesto, and Provolone Sandwich; and a Prosciutto and Mozzarella Panini. Sandwiches like these will surely make you the envy of all your coworkers.
Pack Emeril up in your lunch bag.
Flip through all our favorite lunchbox recipes right here.
This could be you, standing in line for free ice cream.
Free ice cream! I’m serious too, not just saying that to get your attention. The Cooking Channel ice cream truck has been touring the country all summer just giving ice cream away in places like Boston, Atlantic City and Atlanta. The truck is gearing up for the second leg of its whirlwind tour, and there’s still plenty of time to catch it when it comes to your city, see dates and locations below. And once you’ve had your (free!) ice cream, stick around and chat — we want to know about your passion for food — ice cream and beyond.
Continue Reading Cooking Channel’s Ice Cream Truck: The Tour Continues
Cucumber Jam, Pickled Squash and Hot Pickle Relish
I’ve always been intrigued, if a bit intimidated, by the canning process. My parents stopped canning when I was about waist-high, so while I dreamed of having a root-cellar (yes, I live in an apartment, but, hey, it’s my dream) full of canned goods, I’d never actually canned anything.
So when my friend (and canning aficionado) Margaret came home from a vacation to a two-wheelbarrow crop of cucumber and squash, I was thrilled to help her put it all up (and get half the results).
Fresh Tomato and Mozzarella Galette
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
It really doesn’t get much better than a summer tomato. I may be a little biased: I grew up eating tomatoes straight from the garden, warm from the sun. Since then, I’ve had a hard-and-fast two-tomato-a-day rule every tomato season. Sure, I love tomato salads, BLTs and simple, garlicky sauce, but this summer, my favorite way to reach my daily quota is a slice of tomato galette.
Matt Armendariz's Fig and Blue Cheese Flatbread
One of the most disappointing things in life is discovering someone with a beautiful fig tree who doesn’t eat figs. I think it’s ok to pass judgment because I used to be that person. Granted, I was 4 years old at the time and refused to eat them, missing out on their subtle, delicate flavor and historical significance.
Fast-forward about 20 years to adulthood. Figs no longer have to compete with PB&Js and red apples and that’s just fine with me. But it’s only been as an adult that I’ve learned to really dig figs; they come to market for such a brief time (right, say, now!), are one of the most delicate tree fruits, and stand in the culinary lineup of fruit that doesn’t always hit you over the head but lets you take your time with its flavor. That’s not to say a fig can’t be bold — there are some with flavors reminiscent of eating jam right out of the jar. But their telltale tastes make them perfect for both sweet and savory applications, and I think there’s no better way of eating fresh figs than with cheese or on flatbread. To me figs belong with cheese.
Continue Reading Matt Entertains: Fig and Blue Cheese Flatbread
Aida Mollenkamp helps make these lavender asparagus pickles on tonight's FoodCrafters
Pickles are NOT just cucumbers. Just ask Shamus Jones, owner and “executive briner” of Brooklyn Brine, a small-batch artisanal pickle company. He pickles farm-fresh asparagus, carrots, squash, ramps, mushrooms, beets…and yes, some cucumbers…
