A sandwich covered in blood is frightening, even to meat lovers. Thankfully, raspberry puree makes a gory enough stand-in so you don’t have to use actual blood and guts to make Nadia G’s scary sandwich. If you left it plain, it would be a fancified cheese sandwich, but with a few slashes of the knife, this sandwich gets dressed as a blood-drenched coffin for Halloween.
Continue Reading Meatless Monday: Double-Decker Coffin Sandwiches
Remember: Forget the trick and go for treat.
More Halloween on Cooking Channel
Peanut Butter Lovers' Candy Bark
There’s going to be a lot of candy around. Either you’ll have bought too much and there weren’t enough trick-or-treaters. Or you’ll have your own trick-or-treaters’ loot to deal with for the next month. OR you went to the drug store on Halloween day and were tempted by the 75% off sale, you loaded up your basket and now you have 300 fun-size Snickers on your counter. So what are you going to do with all of it? Before everyone eats all of the good stuff, make a new treat out of plain old Halloween candy.
When I ended up with too much Easter candy last year, I made Leftover Easter Candy Bark — it’s a super easy way to recycle the candy you’re sick of into something totally new, and it works just as well with Halloween candy. It’s also a fun trick to break out at a party; it will look way more impressive than the wrapped-up candy in the bowl, but really, it’s pretty much the same thing. Plus, it’s an appropriate and grown up way to enjoy all of your favorite candy at once, without shoving a bunch of mini candy bars into your mouth.
Continue Reading Leftover Halloween Candy Ideas
To celebrate the recently released Willy Wonka & The Chocolate Factory 40th Anniversary Ultimate Collector’s Edition, which features behind-the-scenes extras with director Mel Stuart, we say throw a Wonka-inspired dinner party and invite your closest friends.
Continue Reading Have a Charlie and the Chocolate Factory Dinner Party
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Continue Reading Fan Appreciation: Watch Full Episodes Online for Free
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. Last week we stirred up a gruesome Zombie Gut Punch Cocktail; this week we’re back with one last harrowing hurrah for Halloween.
Dracula may not have been the brains behind this boozy sip, but boy would he have loved to wrap his fangs around a glass or two. With bloody red streaks of grenadine set against a white creme de cacao, triple sec and vanilla ice cream background, The Vampire Cocktail is appropriate all Halloween weekend-long. So pour yourself a glass, a pitcher if you’re hosting friends, and help usher in Halloween and all its glory a little early this year. Bottoms up, folks.
Continue Reading Thirsty Thursday: The Vampire Cocktail
Braising is such a warm and comforting cooking method that it’s perfect for fall and winter. Few cuts of meats braise better than pork belly.
A long, low-heat braise yields an amazingly soft pork belly, the kind of pork belly that gives way under a mere gentle press of the fork. As it braises, the layers of fat slowly melt over the slabs of meat, leaving them tender and juicy.
After braising, give the pork belly another element of texture by quickly crisping up the outer layer on a hot pan. When taking a bite, that thin, crisp outer surface contrasted against the meltingly soft center is pure delight to the senses. This also will reheat the pork belly, enabling it to be braised long before serving time, and then quickly heated and crisped up when ready to serve.
The braised pork belly leaves behind such an amazing broth, it’s a shame to waste it. Take advantage of the incredible winter squash available and use the remaining braising liquid to cook up a hearty squash to serve with the pork belly.
Continue Reading Low and Slow: Braised Pork Belly with Kabocha Squash
We’re continuing our season long Fall Fest 2011, which welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. First up was the classic fall favorite, apples, then a Thanksgiving staple, potatoes, and now we’re featuring pumpkin.
Yes, pumpkins make great jack-o-lanterns, but did you also know that they make a great dinner? While you may see gigantic great-for-carving pumpkins at the market right now, you’ll also notice the smaller and adorably plump pie or sugar pumpkins that are easier to work with. Use two of these small pumpkins (or one medium-sized) to prepare a fresh pumpkin risotto made with fresh pumpkin puree and diced pumpkin.
Continue Reading Fall Fest: Pumpkin Risotto
Nadia G's Key Lime Habanero Cheesecake is dessert with a kick, the perfect Halloween trick and treat.
Nadia G serves up food with attitude in her new cookbook, Cookin’ for Trouble. Nadia G has transformed her crazy comedy-cooking show Bitchin’ Kitchen into print, complete with rocking recipes, beautiful photos, helpful “Nadvice” and a much-needed Italian slang dictionary for the uninitiated. A cookbook like none other, it’s as fun to read as it is to cook from, with chapters for all of life’s occasions, from (Dysfunctional) Family Pizza Night and Girls’ Night In, to a Veg-Head Extravaganza section balanced by a chapter called Happiness = Bacon.
A Nonna Recipe Showdown chapter and Makeover Meals are sure to be favorites, with irresistible recipes like Nonna’s Penne al Forno and Meatloaf w/ Awesomesauce. Plus a chapter devoted entirely to turkey (Nadia G was deprived of turkey as a child growing up in an Italian family) is sure to come in handy for Thanksgiving. (Da Bird recipe headnote: “Behold the turkey! Now attack it with your face.”)
Continue Reading Cookbook Giveaway – Nadia G’s Bitchin Kitchen: Cookin’ for Trouble