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Archive for May, 2011

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake

As we gear up for the heat of summer, this strawberry cheesecake is absolute perfection. The fresh sweet berries and creamy cheesecake are layered on top of a rich graham cracker crust and none of it has to be baked.  Just because it is fast and easy to make doesn’t mean it shouldn’t also be gorgeous. It’s pretty enough for a wedding shower, but simple enough for a picnic in the backyard.

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Unique Sweets: Creative Cookies

Oatmeal Creamwiches

Unleash your inner cookie monster: Tonight’s episode of Unique Sweets is all about that deliciously indulgent little treat, the cookie. One highlight from the episode? The Oatmeal Cream’wich, pictured above. It’s the most popular cookie at ‘wichcraft, a sandwich shop in New York City. The store sells nearly 43,000 of them a year!

We managed to snag the recipe just for you. So bake up a batch, pour a tall glass of milk, and settle in to explore creative cookies on tonight’s Unique Sweets.

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HG’s Favorite Guilt-Free Noodles

This bowl of pasta with marinara and chicken sausage has about 150 calories. The secret? Hungry Girl's favorite Tofu Shirataki noodles.

One of the staples in Hungry Girl Lisa Lillien’s arsenal of low-calorie foods is Tofu Shirataki “noodle substitute.” She began touting this semi-obscure product, made by Japanese company House Foods, years ago, and now her familiar logo appears on the package. Thanks in large part to Hungry Girl, the 20-calorie-per-serving noodles can now be found everywhere from Whole Foods to FreshDirect.

Tofu Shirataki comes in fettuccine, spaghetti and angel hair shapes. I used the thickest noodles for the easy dish above.

As someone who loves pasta and enjoys tofu as well, I was intrigued at the notion of these guilt-free noodles. I’ll admit that the first time I tried them, I was less than impressed. I found them slimy, slightly rubbery and had trouble getting past the weird smell inside the liquid-filled package. But Hungry Girl offers some tips I should have followed: In her Fettuccine Hungry Girlfredo recipe, she instructs to rinse and drain the noodles in a strainer, then microwave them for one minute and dry thoroughly with paper towels.

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By the Book: Grandma’s Cookies, Updated by Milk & Cookies

Milk & Cookies Bakery Classic Chocolate Chip Cookies

Nostalgic and comforting, bake a batch of Milk & Cookies Bakery Classic Chocolate Chip Cookies today. Photo by Antonis Achilleos

Milk & Cookies
About a month ago, a ho-hum company meeting took a riveting turn when I bit into a cookie from a large tray making its way around the conference room. It tasted of pure comfort and nostalgia. . . I tried another, and another, sampling each kind, breaking off pieces here and there – they were all really, unbelievably irresistible.

Like that Progresso soup commercial (where the customer calls the company looking for her grandma), it felt like my Grandma Hazel was hanging out in a New York City bakery, surprising me with amazing cookies even (dare I say?) better than I remembered. The source of these comforting cookies was Milk & Cookies, a bakery not far from our office, tucked into a tiny storefront on a narrow Greenwich Village street. It seemed like fate when I realized the new cookbook I was eyeing on, Milk & Cookies, was from the same bakery where my grandma just might be baking me cookies.

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Spring Fling: Artichokes as Appetizers

Artichoke Appetizer

Laura Calder's Artichokes with Roasted Garlic Aioli

Sure, fresh ones may be available year round, but their sweet, nutty flavor shines brightest in the spring. Roasted, boiled, baked, grilled, fried or even microwaved, artichokes are healthy, versatile and surprisingly easy to prepare.

With the cold weather blues now safely tucked away for the year, light, airy and fresh snacks, like Laura Calder’s Artichokes with Roasted Garlic Aioli, are all the fad. From crunchy crostinis to creamy bakes, we’ve rounded up some of our favorite appetizer recipes that take advantage of artichoke season.

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Buttermilk Pie

Buttermilk Pie

My boyfriend’s mother is a one-woman Southern show. Seriously, she does it all – and has three well-rounded sons to prove it. Feeding those growing boys (and a loving husband) couldn’t have been easy, but she makes it look like a piece of cake. I’ve got a lot to learn. Fortunately, she’s given me a good start: I’ve inherited her tattered purple recipe folder with all the secrets of her Southern kitchen.

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Sneak Peek: Unique Sweets

Birthday Cake

Tonight’s episode of Unique Sweets is all about Updated Classics: fun twists on familiar flavors. Here’s a sneak peek of some of the unique sweets we have in store.

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Watch This Show and Lose 10 Pounds

edamame salad

Mark Bittman's simple, fast and healthy Edamame Salad.

By simply watching Mark Bittman prepare super-fast, ridiculously flavorful and undeniably healthy recipes, you’ll arm yourself with the tools you need for a successful pre-pool season slim-down. We can almost guarantee it.

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Carrot Cupcakes

Zoe Francois' Carrot Cupcakes

Often carrot cake can seem like a throw back to the ’70s, when they were dense and tasted ultimately too good for you. This updated version is moist, sweet and has a rich combination of spices that makes it one of the tastiest cakes ever. Adding a bit of orange and lemon zest to the smooth cream cheese icing brings out those bright flavors in the cake. I have served these cupcakes at every occasion, from picnics to weddings; it is even a terrific breakfast treat.

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Lucky Rice Festival: Celebrating Asian Cuisine


Photo: Jason Chau

Last week, Cooking Channel staff was fortunate enough to attend the second-annual LUCKYRICE Festival, an exciting, week-long tribute to the incredible diversity of Asian culinary culture.

The NYC-based festival featured truly unique events hosted by talented chefs who specialize in Asian cuisine, including Iron Chef Morimoto,  chef Ming Tsai, and Cooking Channel’s own Ching-He Huang (see the full list or participants here).

Here are some highlights from the event:

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