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Cooking Channel’s Can’t-Miss Fall TV Schedule

Worst Things About Fall: school; everything is suddenly pumpkin flavored; it’s getting brisk out there.

Best Things About Fall: Oktoberfest, everything is suddenly pumpkin flavored; awesome new shows on Cooking Channel.

Here’s a peek at our fall TV lineup. Get pumped for some of the best new shows and best returning shows on Cooking Channel this fall.

Premieres September 27
Simply Laura
Saturdays at 1:30pm ET

Web sensation and online superstar Laura Vitale brings her take on American mealtime to television. With an emphasis on simple and seasonal, Laura blends easy but enticing recipes and girl-next-door charm, making meals that America will adore.

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25 Ways to Use Zucchini

Zucchini are available year-round in grocery stores, but they’re at their peak right now, when you can find them fresh, local and cheap. Unlike the winter squash coming into markets in the months ahead, zucchini has edible skin and small, soft seeds. Zucchini is a good source of potassium and vitamins C and A, and it’s super low in calories — wins all around.

Zucchini are a multifunctional squash; you can fry them, saute them, use a vegetable peeler to turn zucchini into “pasta ribbons” or even munch on the raw squash. They can take the place of potatoes and pasta if you’re looking to go low-carb, but mostly they’re a delicious and easy addition to any meal. To get all of the moisture out before frying, purge a zucchini as you would an eggplant. Click here to see how to do it.

Stock up at the grocery store or farmers market and use up this squash-of-all-trades in these 25 ways:

  1. Baked instead of fried, Ellie Krieger’s Zucchini Parmesan Crisps (pictured above) are a light snack or side dish for any occasion.
  2. Frittatas are great ways to use up whatever is in the fridge. Try the Frittata with Zucchini for any meal of the day, and add in other vegetables hanging around the house.
  3. Giada makes Fried Zucchini with panko, while Alex Guarnaschelli makes her Fried Zucchini with Italian breadcrumbs. Either way, you’re frying up something delicious.
  4. Carpaccio is usually an Italian dish of very thinly sliced raw meat or fish. Debi Mazar and Gabriele Corcos make a vegan version, Zucchini Carpaccio.
  5. Meatless Monday calls for Zucchini Meatballs, made with zucchini, breadcrumbs, grated Pecorino and smoked scamorza, which is a cow’s milk cheese similar in texture and flavor to mozzarella.

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Los Angeles Cafe Creates Edible Coffee Cup

For millennia, mankind has gazed at the heavens and wondered why coffee cups were made from plaster and ceramic, rather than edible foodstuffs. After all, coffee and food go together pretty well, as anyone who has ever eaten a danish can tell you. Mankind can finally rest easy tonight. Here is a fully edible coffee cup.

Los Angeles coffee shop Alfred is responsible for the toothsome mug, and as such they are calling it the Alfred Cone. As the name suggests, it resembles the bottom of an ice cream cone and, because that’s not nearly decadent enough, has been dipped in chocolate.  It’s on the small side, but is still the perfect size for a shot or two of espresso. Sip. Chomp. Sip. Chomp.

The edible cup has proven to be a hit, even though not on the menu proper. It’s one of those ‘secret items’ that everyone knows about like Animal Fries at In-N-Out Burger or ‘actual meat’ at McDonald’s.

Summer Soiree: 6 Dips to Make in a Dash

Pimento Cheese Dip

When company is coming and time is short, keep one mantra in mind (admittedly inspired by the band Devo): Dip it. Dip it good.

These no-fail ideas all come together in mere minutes, and are guaranteed to cover you through all seasons, types of gatherings and guest dining preferences. The key is to always have a mix of vegetables and crackers on hand. Then just go ahead and take a dip:

Sriracha-Pimento Cheese Dip: It’s hard to improve on classic pimento cheese dip, but this one (pictured above) actually does. A dose of sriracha is just the thing to cut the rich cheddar-mayonnaise combination. The spice averse may need to keep a drink on hand.

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Frankenfood Trend Hits Critical Mass With Ramen Donut

Frankenfoods, otherwise known as foods that mush two disparate things together, have made bona-fide stars out of doughnuts and ramen noodles. Both the Cronut and the Ramen Burger have set the world, or at least parts of New York City, on fire. Why, then, have these two franken-monarchs never been franken-paired together? They have now. Introducing the Ramen Doughnut.

You know how doughnuts taste good with jelly inside of them? Now imagine that, instead of jelly or creme, they were filled with, uh, ramen noodles. That’s the idea behind this new Japanese creation, which is being sold at popular eatery Osaka Ohsho. The dish is meant to be savory, so the doughnut is more plain dough than sugar-bomb. Also, they only cost two bucks a pop, which is actually cheaper than one ‘artisanally made’ doughnut.

So if you are in Japan and simply won’t settle for just one carb, try one of these bad boys out. Also, would someone have to actually make a doughnut out of shark meat in order to have this trend finally jump the shark? Probably.

Hump Day Snack: Psychedelic Rainbow Swirl Lollipop Cake

Lollipop Cake

Summer, fall or whatever season it may be, there’s one dessert that’s satisfying no matter what the weather: cake. We like it layered, frosted, drizzled or stuffed, and this recipe for Psychedelic Rainbow Swirl Lollipop Cake has it all, plus a spectrum of eye-catching color and a crackling surprise! The base of the three-layer masterpiece is a simple vanilla bean cake, but the twist comes from tingly, fizzy tablet candies mixed into the royal vanilla icing. Use gel food coloring to achieve the vibrant drips and drizzles of tie-dye, and top the cake with different sizes of giant, swirly lollipops. When it’s finished, the lollipops will look like they are melting into the cake, and you’ll have a dessert that looks as zany as the weather.

For more layered cakes that will wow a crowd, check out these recipes from Cooking Channel:

Get Your Pizza With a Little Something Extra in Los Angeles

What’s your favorite pizza topping? Maybe it’s mushrooms. Maybe it’s pepperoni or anchovies. Chances are, however, it’ not an illicit (in some places) drug. Maybe that’s just because you haven’t tried it yet. If you live in Los Angeles, you can now make like Cheech or Kumar and get your pizza with an extra layer of green. Wink wink. Nudge nudge.

The politicians warned this would happen! A company called Stoned Oven Gourmet Pizzas has begun selling gourmet pizzas you pop in your oven and then get stoned. These frozen pizzas currently only come in small, clocking in at six-inches of gooey, glazed goodness. What they lack in size, they more than make up for in the thoughts you’ll soon be having about the vast, never-ending universe and your place in it. Wait, was that a knock? Do they know? They must know. Quick, hide the crusts.

If this ‘za seems like your bag, and you have a medical marijuana card, head on over to a Los Angeles-area dispensery and tell ‘em you are ready to get super baked and stoned by baking a pizza on a stone.

 

Sifted: Pumpkin Spice Chocolate Muffins, Harvest Tacos + More

Pumpkin Spice Chocolate Muffins

Hot Links We’re Loving:

  • As we sip our inaugural pumpkin lattes and break out the sweaters, Flourishing Foodie’s Pumpkin Spice Muffins should be baking in the oven. These seasonal beauties are studded with chocolate chips and graced with a cloud of maple-cream cheese frosting.
  • There’s a taco for every season. Now that summer’s seaside fish tacos are behind us, try Harvest Tacos. The Year in Food fills corn tortillas with seasonal, roasted cauliflower and sweet corn.
  • Sticky and homey, Coconut Rice Pudding by In Praise of Leftovers puts a sweet spin on leftover white rice. After simmering with coconut milk and heavy cream, this subtly sweet dessert deserves a topping of lime zest, cinnamon or diced fruit.
  • Bell peppers may be in the supermarket all year long, but now is the time to down them at their juiciest, crunchiest peak. Though these gems shine in all their raw glory, Three Little Halves proves that some heat  in the form of Garlic Fried Peppers — can be equally enticing.
  • Butternut Squash Quinoa Salad is a true cross between summer and fall. Light enough for summer eating but loaded with seasonal ingredients like tart cherries, Love and Lemons‘ recipe is sweet and savory  and any bite that wrangles a cherry is a lucky one.

Craving More?

Dinner Rush! Italian Combo Calzone

Spoiler alert: Italian Combo Calzone is a shorter way of saying “you’ve earned something delicious for dinner tonight.”

Borrowing inspiration from a classic Italian combo sub, this almost effortless calzone packs not just one but three different meats. It’s easily prepared with some store-bought pizza dough, and it has an ingredient list that requires virtually no advance prep.

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Here is a Grilled Cheese Sandwich with Candy Bars as Bread

There is nothing that evokes memories of childhood more than an expertly prepared grilled cheese sandwich. However, there is nothing that evokes memories of college more than a grilled cheese that uses candy bars as the dang bread.

Nick from food blog DudeFoods has created what may be the world’s most decadent grilled cheese. Forget boring old white bread. This sandwich uses deep-fried Kit Kat bars to contain that melted cheese. The candy bars were covered in panko, flour and eggs and then dipped in a fryer. The deep-fried delicacies were then nestled around several slices of American cheese and cooked on a pan. The end result? A satisfyingly disgusting grilled cheese dessert thingamajig.

Be careful, however: What this sandwich lacks in white flour, it more than makes up for with oodles of oil and sugar. To your health.

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