Although Mother Nature may still be confused, we’re certain that it’s officially the season of crisp red apples, warm spices and changing leaves. Take advantage of early apples to make this gorgeous baked take on classic caramel apples. Besides embodying all of the colors of fall, this Caramel Apple Cake with Salted Caramel Buttercream hits on the flavor, too, combining applesauce, cinnamon, brown sugar and caramel. For a sweet, surprising finish, top the cake with homemade caramel apples!
For more ways to use apples this season, check out some of Cooking Channel’s favorite fall recipes:
There’s no doubt oats are a healthy food. After all, they’re packed with soluble fiber (the kind that helps lower your cholesterol and helps keep your blood sugar from spiking) and they’re relatively low in calories (1/3 cup of dry oats clocks in at 100 calories). They also give you a smattering of B vitamins and minerals (including a whopping amount of manganese, which you need for healthy bones). But if you’re finding yourself bored by the regular old morning oatmeal with brown sugar, it’s time to embrace new ways to eat oats.
Continue Reading Surprising Ways to Eat Your Oats
Football season is here! It’s time for buds, brews and, of course, Buffalo sauce. Like peas & carrots, spicy Buffalo and the ol’ pigskin are meant to be together. It’s one of those rare instances of cosmic serendipity that reminds us that everything is going to be all right.
Lucky for all of us, Buffalo chicken couldn’t be a simpler miracle to pull off.
Continue Reading Dinner Rush! Buffalo Chicken Meatball Salads
Sure, transporting beer to and fro using a truck has worked just fine for the past hundred years or so, but it’s 2014 and humanity demands a more efficient way to get at their hops. Belgium may have just cracked the code: They’ve begun jettisoning their beer underground.
The citizens of Bruges, Belgium, have just approved an underground pipeline that will stretch for miles, transporting beer from breweries to bottling plants. All told, the pipeline will ship 6,000 liters per hour. If only somebody would adapt this plan for pizza.
As of this writing, however, the city has no contingency plan in place for beer-swilling moles or drunken revelers with jackhammers.
Meatless Monday is a global movement, a way of life. Eating 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?
Fall can be so confusing. It’s hot out, it’s cold out, and each shorter day seems to taunt us with memories of late evening sunshine that has faded all too quickly. It’s a bummer. But instead of being haters, let’s consider the season’s upsides, like superb vegetables that weren’t quite ready in August. Take advantage of these last warmish days by stocking up on almost-over-ripe tomatoes or eggplants the size of forearms. Eat corn. Ignore apples. Or, grab a few enormous zucchinis and make this too-hearty-for-summer vegetarian chili. Loaded with beans and best alongside spinach-laced rice, this meat-free meal can be served hot or room temperature, making it perfect for the in-between days.
Continue Reading Meatless Monday: Zucchini Chili
When you think about the price of ham these days, you probably hover in at around 8 dollars a pound. Of course, if you are purchasing it right from the hog, the price tends to uptick a little bit. How much of an uptick? Oh, about two million bucks. That’s right. Somebody bought some pork for an absolute boarload of money.
Everywhere at the Kentucky Fair, a dry-cured country ham is auctioned off for an exorbitant price. This year’s 16-pound bevy of pig parts went for an astounding 2 million bucks. The pig in question wasn’t raised on a steady diet of diamonds; it was just your average ultra-delicious cured hog. So why did it go for so much? It was an auction to raise money for charity, although this year’s entrant beat the record by a full 1.5 million smackeroos.
In other news, white bread is still just a buck or two. Who wants to make a really ironic sandwich?
If life is a difficult trudge through snow, then mornings are a three mile jog through a blizzard in bare feet. In other words, they stink. Thankfully, a group of South Korean tech-wizards have invented a gadget that makes mornings just the teensiest bit more palatable.
It’s called the Baking Pot and, believe it or not, it doesn’t really bake at all. It does brew coffee, however. It also toasts your bread. That’s right. You can now have your coffee and toast prepared via one smartly designed machine. You can use that extra counter space for the juicer you swear you’ll use one day you promise.
That’s pretty much all it does. It brews and it toasts. If you are the kind of person that worries about getting coffee grinds on their toast, the two halves also separate. It’s currently only available in South Korea. Sorry guys.
This is Jim Stacy. He’s run landmark bars, revamped a historic drive-in movie theater, built the South’s most famous corndog truck and created a temple of comfort food treasures at his Georgia restaurant Pallookaville Fine Foods. On October 17 at 9:30pm ET, he’s coming to Cooking Channel with his new show Offbeat Eats with Jim Stacy. For six episodes, Jim will track down some of the most innovative rebel chefs around who are creating offbeat food and experiences (like a restaurant in Seattle with circus décor that serves carnival-inspired dishes and a spot in Louisville that is one part old-school arcade and one part gastro-pub). We sent Jim 26 rapid-fire questions about his favorite foods, trends, comic book and more.
Cooking Channel: Craziest thing you’ve seen deep fried?
Jim Stacy: I’ll answer that in a roundabout way. I see too many things fried badly. Folks will fry things to shock you and be clever. That’s fine, but I see right through it. My most surprising and satisfying thing I’ve had fried lately is Kale Pakoras. It is a curry spiced, battered and fried kale dish. Pakoras are usually made out of potatoes or cauliflower, but I recently had them made of Kale at Chai Pani in Decatur, Georgia and was slain by how great they were. I’d rather people seek out the sublime and smart than deep fry stupid stuff.
CC: Favorite food?
JS: I’m partial to Soul Food made by a crew of old ladies that have worked together for years.
Continue Reading 26 Questions with Corndog Maestro Jim Stacy
You know what they say about an apple a day. So why not commit to getting in your red (or green) all week long. We’ve developed the perfect meal plan for a week of all-apple eating.
Sunday: With an eye toward Monday breakfast, make a giant apple crisp. Kelsey’s 5-star apple crisp recipe (pictured above) comes together quickly and is ideal for a dinner party or leftovers.
Continue Reading Fall Fest: A Week of Apple Recipes