Eagle Street Rooftop Farm in Brooklyn, NY
Food isn’t just something we eat. It’s a shared experience that brings us together. A meal can be the centerpiece of a family holiday celebration or special occasion, or the comfort we seek when we need a little boost. For some people, food has taken on a much larger role in their lives, whether by choice or not. My Life in Food is a new Cooking Channel series debuting Friday, September 10 that takes a look at individuals whose lives have been in some way transformed through food.
One of those stories is New York City resident Annie Novak who built a fully functioning 6,000 square foot organic farm on a warehouse rooftop in Brooklyn, NY with co-founder Ben Flanner. The farm grows mustards, lettuces, radishes, kale, peas, herbs and other seasonal varieties. The produce feeds members of its community-supported agriculture program, local restaurants and farmers markets. My Life in Food tells Annie’s story in “Up on the Roof.”
Continue Reading Discovering: My Life in Food
Today's TV Dinner: Giada's Chicken and Orzo Frittata
Breakfast for dinner is still hot in the world of food trends but I like that you can enjoy this for dinner and still have great leftovers for breakfast (and lunch if you’re feeling lazy)…
Continue Reading TV Dinner: Chicken and Orzo Frittata
This could be you, standing in line for free ice cream.
Free ice cream! I’m serious too, not just saying that to get your attention. The Cooking Channel ice cream truck has been touring the country all summer just giving ice cream away in places like Boston, Atlantic City and Atlanta. The truck is gearing up for the second leg of its whirlwind tour, and there’s still plenty of time to catch it when it comes to your city, see dates and locations below. And once you’ve had your (free!) ice cream, stick around and chat — we want to know about your passion for food — ice cream and beyond.
Continue Reading Cooking Channel’s Ice Cream Truck: The Tour Continues
Cucumber Jam, Pickled Squash and Hot Pickle Relish
I’ve always been intrigued, if a bit intimidated, by the canning process. My parents stopped canning when I was about waist-high, so while I dreamed of having a root-cellar (yes, I live in an apartment, but, hey, it’s my dream) full of canned goods, I’d never actually canned anything.
So when my friend (and canning aficionado) Margaret came home from a vacation to a two-wheelbarrow crop of cucumber and squash, I was thrilled to help her put it all up (and get half the results).
Continue Reading Canning: Pickles, Relish and Jam
Fresh Tomato and Mozzarella Galette
We’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 awaytogarden.com.
It really doesn’t get much better than a summer tomato. I may be a little biased: I grew up eating tomatoes straight from the garden, warm from the sun. Since then, I’ve had a hard-and-fast two-tomato-a-day rule every tomato season. Sure, I love tomato salads, BLTs and simple, garlicky sauce, but this summer, my favorite way to reach my daily quota is a slice of tomato galette.
Continue Reading Summer Fest: Easy Tomato Galette
Matt Armendariz's Fig and Blue Cheese Flatbread
One of the most disappointing things in life is discovering someone with a beautiful fig tree who doesn’t eat figs. I think it’s ok to pass judgment because I used to be that person. Granted, I was 4 years old at the time and refused to eat them, missing out on their subtle, delicate flavor and historical significance.
Fast-forward about 20 years to adulthood. Figs no longer have to compete with PB&Js and red apples and that’s just fine with me. But it’s only been as an adult that I’ve learned to really dig figs; they come to market for such a brief time (right, say, now!), are one of the most delicate tree fruits, and stand in the culinary lineup of fruit that doesn’t always hit you over the head but lets you take your time with its flavor. That’s not to say a fig can’t be bold — there are some with flavors reminiscent of eating jam right out of the jar. But their telltale tastes make them perfect for both sweet and savory applications, and I think there’s no better way of eating fresh figs than with cheese or on flatbread. To me figs belong with cheese.
Continue Reading Matt Entertains: Fig and Blue Cheese Flatbread
Aida Mollenkamp helps make these lavender asparagus pickles on tonight’s FoodCrafters
Pickles are NOT just cucumbers. Just ask Shamus Jones, owner and “executive briner” of Brooklyn Brine, a small-batch artisanal pickle company. He pickles farm-fresh asparagus, carrots, squash, ramps, mushrooms, beets…and yes, some cucumbers…
Continue Reading FoodCrafters: Aida Gets Pickling
"Mind-Blowing" Grilled Cheese from Food2.com
Whether you’re a full-fledged cheese snob or a wholehearted supporter of processed American, do not miss tonight’s new episode of Food(ography) at 9pm/8c. It’s a tasty one…
Continue Reading Mo Rocca Gets Cheesy
Food Truck Revolution on Cooking Channel
There are three major food trucks rolling your way any moment so we’ll keep this as simple as possible. Keep reading — there may still be free ice cream involved…
Continue Reading Watching: A Trio of Food Trucks