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Archive for July, 2010

Pix Potluck: Huevos Rancheros


Huevos Rancheros from Jean Pope

Jean Pope shared her version of huevos rancheros on Cooking Channel’s Facebook wall. It has everything you’d expect from the classic Mexican breakfast dish—a corn tortilla, refried beans, a fried egg on top—but she pushes the flavor envelope with a couple surprise ingredients.

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Cooking Channel Ice Cream Truck Heads for Atlantic City

Cooking Channel Ice Cream Truck hands out free scoops.

Cooking Channel Ice Cream Truck hands out free scoops.

Have you been following the Ice Cream Truck‘s tasty trail this summer? — New York City, Brooklyn, Boston, Annapolis, Atlanta, Nashville, Cincinnati, Philadelphia.

Each stop has been a chance to meet all of you: the excited, passionate food people who are hungry for more. (Especially for more free ice cream.)

Next stop: Atlantic City!

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Sifted: Ruby Red Margaritas, Kid Connoisseurs, Flower Pot Grills

Ruby Red Your Next Round of Margaritas With A Tart, Tasty Take Ruby Red Your Next Round of Margaritas With A Tart, Tasty Take

Linkage we’re liking:

* Refreshing Ruby Red Meets Margarita — Plus 10 More Cool Cocktails — [Food2]
* Kid Connoisseurs — When did Rooibos tea and dim sum replace PB&J? – [Daily Mail, UK]
* Move over, Food Jammers! The Flower Pot Smoker & Grill Hack – [Z12 Projects]

What’s your secret to margaritas?

10 Things You Didn’t Know You Could Make With Zucchini

The Wednesday Chef's Zucchini Pickles The Wednesday Chef’s Zucchini Pickles

Summer Fest 2010We’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

Yessir, it’s Summer Fest, and it’s zucchini season. Thanks to my CSA share, my mother’s garden and weekly trips to the farmer’s market, I’ve found myself with 7 pieces of zucchini each week. Each week! An insane amount for just one person, and what am I even supposed to do with it all? Check out my top-ten must-try ideas if you’re faced with tons and tons of zukes, too. And if you’re still stumped, check out my Summer Fest friends’ posts for even more inspiration.

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Caribbean 101: Top 10 Ingredients

Levi with Coconuts

Levi Roots uses coconut in everything from salsa to curry to dessert

Looking to try your hand at a new cuisine? As a major spice-lover, I’ve always been intrigued by the flavors of the Caribbean. Now I’m excited to try them in my own kitchen with recipes from Caribbean Food Made Easy.

Host Levi Roots’s recipes are straightforward, but a few of the ingredients had me stumped. You, too? That’s why we’ve compiled this handy Caribbean Pantry list with explanations of the cuisine’s top ten essentials, plus ideas on where to find them and tips for what to substitute if you can’t.

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Quoting: Clifton Fadiman on Cheese

Classic Swiss Fondue. Photo by Timeless Gourmet.

Classic Swiss Cheese Fondue. Photo by Timeless Gourmet.


“Cheese: milk’s leap toward immortality.”
—Clifton Fadiman, US author, editor, & radio host (1904 – 1999)


So true, Clifton, so true.

I once tried to become a vegan. Don’t ask me why, instead ask me why I failed. Here are several reasons:

Classic Swiss Cheese Fondue (You’ve been staring at the photo above. I know you have.)

White Truffle Macaroni and Cheese

Homemade Fresh Mozzarella

Lobster Macaroni and Cheese

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What’s in an Iron Chef’s Pantry?

Iron Chef Pantry

What’s the first step to cooking like an Iron Chef? Nope, not a fancy culinary degree or years of experience toiling in the kitchens of famous French chefs. We’re starting with the basics. According to Iron Chef Michael Symon himself—and host of Cooking Channel’s new series Cook Like an Iron Chefthe ingredients you keep in the pantry are key.

In our web-exclusive video straight from the Cook Like An Iron Chef kitchen, Michael lets you in on some secrets of how to stock your pantry like a pro. With his go-to ingredients on hand, you’ll be Kitchen Stadium-ready in no time.

Watch the video.

Cooking the Channel: BLT Bruschetta

BLT Bruschetta from Chuck's Day Off

BLT Bruschetta from Chuck's Day Off

I’ve been known to make BLT sandwiches once a week all summer, while tomatoes are at their peak. The classic BLT is quick, simple and requires very little planning, shopping or cooking. My secret ingredients: mayo and crunchy peanut butter—mayo slathered on the top slice of bread and PB on the bottom. It’s really hard to beat (honestly, go try it!), but I’m always on the lookout for new riffs on my favorite sandwich.

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David Rocco’s Updates from Italy


David hanging out in Florence

This summer, I lived vicariously through David Rocco as he traversed Italy for three weeks to work on his second cookbook and scout locations for the next season of David Rocco’s Dolce Vita. Every day I’d check his Facebook fan page for the next mouth-watering update as David cooked and ate his way through Sicily, the Amalfi Coast and Florence.

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Matt’s Ultimate Summer Salad

Matt Armendariz's heirloom salad

Matt Armendariz's heirloom salad

I try to treat all my seasons equally. I love tender young vegetables in spring long and rich braised meat and stews in autumn. But if you really want to know what gets me going then we only need to chat about summer. It’s where my favorite flavors come together: cool and hot, sweet and smoky, bold and beautiful. It’s a time of year when intense flavors play well with just about everything and everyone gets along peacefully.

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