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Fryday, I’m in Love — A Guide to Deep-Frying Anything

Even though you can’t make your home into a carnival or big-top circus every day, it’s totally acceptable to transform your kitchen once in a while. The easiest way to do that is by deep-frying anything and everything, whether it’s traditional funnel cakes, other homemade versions of carnival food or delicious fried chicken.

Before you start dropping food into a hot tub of oil, prepare for the whole shebang with Carnival Eats‘ deep-fried food guide infographic. We’ve got your list of supplies, perfect batter recipes, frying and seasoning tips and more, plus find out what to do with all that oil once you’re done. Check it out below:

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Watch the My Grandmother’s Ravioli Premiere Online Now for the Best of NYC Cuisine

Better than ever, Mo Rocca is back for all-new adventures with grandparents on My Grandmother’s Ravioli. Season 4 kicked off with a trip to New York City’s Lower East Side with 90-something Ruth Taube, who taught Mo a thing or two about traditional Jewish cooking. Check out their takes on matzo ball soup and farfel, plus where to buy some of the best black-and-white cookies and pickles in NYC when you watch the premiere episode online here.

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6 Thrilling Fillings for Ravioli ‘Round the World

Sometimes “all thriller, no filler” shouldn’t be your mantra in life, and that’s if and only if you’re talking about ravioli. You can’t go wrong with pasta stuffed with delicious cheese and other fillings, whether it’s the traditional ricotta and meat or a carb-on-carb explosion like pierogi.

In celebration of the return of My Grandmother’s Ravioli on July 29 at 8pm ET, we’re going ’round the world with six versions of “ravioli,” from the Italian classic to Japanese gyoza to apple dumplings for dessert. Get ready for your taste buds to jet to many flavorful destinations — all without leaving your kitchen.

The Classic Cheese Ravioli

The ultimate Italian comfort food is pillowy cheese ravioli filled with creamy ricotta and topped with homemade marinara sauce. You can’t beat this classic.

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The Steaks Are High This Summer, So Here’s How to Achieve Grilled-Meat Grateness

Whether the arsenal of recipes in your back pocket has five dishes or 50, one of them should be a perfectly cooked steak. We’re talking about a flavorful cut of beef with a crusty sear on the outside and a just-right temperature inside. So after grabbing some inspiration from the mouthwatering dishes on Steak Out with Kix Brooks, use these six tips to grill like the best steakhouses from the comfort of your home.

To remember all of these tips — ranging from super-aggressive seasoning to low-and-slow heat — consult our quick and easy infographic below:

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Perfect Your Grillin’ and Chillin’ with the Man Fire Food Grilling Guide

There is nothing better than flame-grilled meat, but to achieve grilling perfection, you have to prepare accordingly, whether it’s getting the correct coals, starting your fire the right way or monitoring your food properly to make sure it doesn’t get burned to a crisp.

Check out our handy-dandy infographic for your ultimate guide to grilling, from first light to the amazing bite of a perfectly seared steak:

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How to Use Tequila in Every Meal, Because Life’s a Party

Out of all the weird food holidays in the world, National Tequila Day has the biggest built-in celebration. Instead of taking too many shots, shots, shots and regretting it the next morning, pace yourself with an all-day party featuring tequila in every dish.

Even though we love a good margarita and spiked Mexican food, it’s time to mix things outside the cocktail shaker. Check out five of our favorite tequila recipes below.

Breakfast: Tequila-Cured Salmon

Kick off your morning with boozy salmon paired with Bobby Flay’s herbed goat cheese or roasted jalapeno-cilantro cream cheese. Your bagels and schmear won’t know what hit them.

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Give ‘Em Something to Tot About with 6 Crazy Tater Tot Recipes

Time travel isn’t a thing yet, but you can transport yourself back to childhood with a big bowl of Tater Tots. There’s something special about the potato nuggets that makes them crispier and more nostalgic than simple french fries or even the fun-shaped curly fries, and the best part is that as an adult, you can dress them up however you want.

Check out six ways to tater your tots to the next level, from smothering them like a loaded baked potato to topping a casserole with tots and so much more.

1. DIY Them from Start to Finish

Justine Simmons makes her own homemade potato tots and buttermilk ranch dressing, which is a great foundation for any toppings coming its way.

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Dixie Tricks: 5 Twists on Southern Staples

Most of our daily problems can be solved with a bite of Southern comfort food, but sometimes fried chicken, sweet tea and barbecue just won’t cut it. If you’re sick of the same ol’ down-home specialties, try putting new spins on your favorite dishes like Little Big Town singer Kimberly Schlapman does on her show, Kimberly’s Simply Southern.

Whether it’s a surprising dash of cocoa in a savory dish or some maple syrup to cool down spicy chicken, we guarantee you won’t be bored with your comfort food again.

Oven-Roasted Ribs

A tablespoon of cocoa balances out the cayenne pepper in Kimberly’s dry rub, and instead of big beef ribs, she opts for spareribs instead. When topped with smoked barbecue sauce, the ribs fit right in with your favorite Southern classics.

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Unwind With Wine Milkshakes and 3 More Buzzworthy, Boozy Frozen Desserts

When reaching for something comforting, most people’s biggest vices are booze and sweets. For those times when you can’t decide between the two — such as after a bad breakup or a particularly harrowing day at work — just blend ‘em together in a wine milkshake.

What is a wine milkshake, you ask? It’s a magical (yet simple) concoction that we first tried at Vince Young Steakhouse in Austin, Texas this summer, which blends great red wine with homemade vanilla ice cream for a perfectly balanced way to end a meal. Their classic off-menu drink is great as-is, but we couldn’t help but ask how you could improve it and switch things up, like adding chocolate or hard liquor.

Check out Chef Phillip Brown’s tips and tricks below, plus three more alcoholic frozen treats to try at home.

How to Make a Wine Milkshake

The recipe is not exact and is more about tasting as you go, but Chef Brown recommends 5 ounces of wine for every six big scoops of vanilla ice cream (like Alton Brown’s serious recipe here). They use their own private-label wine — Eleven Ten Cabernet Sauvignon, “Wildcatter,” Spring Mountain, 2009 — but you can sub in any Cab at home. Brown and his wife, Vince Young’s co-owner Laura (who invented the shake), have found that is the best red for the boozy shake.

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Satisfy Your Salty and Sweet Cravings With 4 Dreamy Ice Cream Treats

As the weather heats up, everyone is looking for a way to cool down. Sure, you can go for a swim in the local pool or stand in front of your air conditioner, but the ultimate way is to grab a sweet ice cream treat.

Even though we’re big supporters of the classic soft-serve twist in a cone, sometimes other cravings take over and you don’t want just a sugar rush. To satisfy your savory side, there’s always caramel-candied bacon, goat cheese ice cream or a sprinkling of popcorn to give you a salty bite of life.

Sweet Corn Ice Cream, Salty Popped Corn and Caramel-Candied Bacon

When the powers of popcorn, caramel, bacon and sweet corn ice cream combine, magic happens.

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