Steamed dumplings make a great at-home dim sum treat.
Dumpling making is the perfect project for a Chinese New Year celebration, a Valentine’s Day dinner-for-two or any ho-hum weekend at home. Rolling the wrappers, mixing up fillings and all that folding, crimping and shaping can be the ultimate social activity – it’s surprisingly easy and even misshapen mistakes make good eats.
Continue Reading DIY Asian Dumplings
Dull winter days are brightened up by this amazing display of citrus fruits at Chelsea Market's Manhattan Fruit Exchange in New York City.
Produce markets are exploding with bright citrus fruits right now, all ripe, ready and at their peak. It’s time to dive in! Go ahead, try a new cool citrus fruit a day to savor the season.
Continue Reading Cool Citrus
Are you hungry for more Unique Eats? The first new episode of 2011 premieres tonight. The topic: sandwiches.
Continue Reading Our Favorite Unique Eats
In her most revealing episode, Hungry Girl exposes foods that are deceptively high-cal. But with a couple simple swaps, your favorites become guilt-free.
Tune in today at 4pm ET/ 3pm CT and watch her make all these recipes:
Continue Reading Hungry Girl Shocks and Surprises
It’s a big weekend for football fans, especially for those in New York, Pittsburgh, Chicago and Green Bay. The Jets and Steelers face off in the AFC Championship, while the Bears and Packers battle it out for the NFC title — the winners, of course, get a ticket to the Super Bowl on February 6.
Both matchups will take place this Sunday, so a hearty game-day spread is in order as you settle in on the couch for a double-header. Even if your team got knocked out already, get into the spirit and give your football-watching snacks some regional inspiration.
Continue Reading Sunday Funday Football Fare
Alie and Georgia with Cooking Channel host Aida Mollenkamp of FoodCrafters.
Alie Ward and Georgia Hardstark are food-and-drink-loving best friends and hosts of the popular Food2 web series, Drinks With Alie and Georgia.They were gracious enough to cover the 2011 Tasty Awards, and share some highlights with us:
If you thought the Golden Globes ruled red-carpet-casual, you’ve never been to the Tasties. Honoring TV and web personalities in addition to food, beverage and style programming, the Tasty Awards are only in their second year — and in terms of awards shows, it doesn’t get much better; the Tasty Awards honor food and style in the way the Golden Globes award movies and TV.
Continue Reading The 2011 Tasty Awards, With Alie and Georgia
Photo Courtesy Cannelle et Vanille
As winter vegetables go, beets are pretty much as controversial as you get. You don’t hear people debating the virtues of the potato or the butternut squash, but most people either love or hate these sweet, earthy root vegetables.
I’ve been in the former group almost from the time I was in the womb, but if you’re still leery of these roots, these unexpected recipes from Cooking Channel chefs and bloggers around the Web (beet gnocchi and beet-chocolate cake, anyone?) might just change your mind.
Continue Reading We Got the Beets
A lot of folks ask me about olive oil, so here’s the deal. I use extra virgin for everything, including deep frying. There’s no comparison to other oils. Don’t believe me? Try frying your french fries next time in EVOO.
I generally have two types: a good one for frying and sauteing, and an amazing one for drizzling over and finishing bruschetta, salads, pastas, meats, etc.
To find that amazing bottle, you can go to a gourmet supermarket, deli, or cheese shop and ask them to try out a few, or check out your favorite Italian wine maker — they often make an excellent olive oil.
Continue Reading David Rocco Talks Olive Oil
Gabriele Corcos and his wife Debi Mazar star in Extra Virgin, premiering tonight at 10pm ET/ 9pm CT.
Italy is a microcosm of regional cuisines, but all Italians love to grill. Where I come from in Tuscany, people have a pretty straightforward way of thinking when it comes to seasoning and cooking meat on the grill. Steaks are not overly salted or oiled—maybe some pepper, that’s about it. Then a touch of salt if you really feel like it, when it gets to your plate.
Continue Reading Extra Virgin: Tips for Tuscan-Style Grilling