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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

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  • 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.

Meatless Monday: Margherita Pizza with Olive Oil Dough

Margherita Pizza

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Want an easy trick for mustering up a smile on a Monday? Eat pizza. This classic recipe has no haters for a reason — it’s simple, delicious, and wonderfully hearty (not to mention completely vegetarian). Don’t be intimidated by the dough; while it’s time-consuming, it’s very simple to prepare. As an alternative, ask your local pizza place if they’ll sell just their dough. Once it’s ready, just roll it, top it and bake it. In a few minutes, you’ll be in pie heaven, no delivery required.

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Nomiku Immersion Circulator Lets You Cook From Your Phone

Affordable immersion circulators, which allow home chefs to participate in the restaurant-friendly sous vide method of cooking, have really caught on the last couple of years. Sure, these circulators can whip up a perfect piece of meat or fish, but can they go online? They sure couldn’t, until now. Finally, sous vide machines have gone social (?!)

Introducing the newest edition of the Nomiku, an immersion circulator with full wi-fi functionality. Why on Earth would you want that? Well, to Facebook stalk the sous vide machines you went to high school with, of course. In actuality, it brings some neat functionality to the mix. Nomiku 2.0 lets you control the machine via any web-connected device, which means you can actually use your phone to cook stuff while you are not at home. Also, you can ‘download’ heat and time information from other machines to copy a tasty something they managed to pull off. Pretty cool.

If all of this connectivity seems like a good idea to you, you’ll be able to place an order soon. Nomiku just cleared their Kickstarter, raking in around $800,000. That’s a whole lot of perfectly cooked salmon steaks.

 

Group of Scientists Create Working Chocolate Teapot

There’s an old saying that denotes uselessness by comparing something to a chocolate teapot. After all, chocolate melts in your mouth and, well, mouths clock in at a tepid 98.6 degrees (mouths attached to the flu-infected withstanding.) Well, science has finally cracked that particular choco-code. Here is an actual chocolate teapot that makes tea and not a bizarre tea-like chocolate sludge.

Master chocolatier John Costello and a team of scientists created the handy, and edible, teapot in York, England. The trick was using pure, dark chocolate for the base and to finish it by building a series of silicon layers. The result? A perfect cup of tea, albeit one with a slight chocolate after-taste. It’s a chocolate miracle!

The code to create a fully chocolate BBQ grill has yet to be cracked.

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