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Archive for December, 2011

Perfect Party Foods

Bacon Taquitos Recipe

Bacon Taquitos

Dos Caminos: Mexican Street FoodTurn your New Year’s Eve party into a fiesta with these flavorful recipes from Ivy Stark’s new cookbook, Dos Caminos: Mexican Street Food. Street food is designed to be eaten standing up, with limited utensil use, which translates wonderfully to a bustling holiday party scene.

Chef Stark, now the executive chef at Dos Caminos, began her love affair with food at a young age thanks to parents’ emphasis on trying new things. She had her first jalapeno at the age of five and was trying frog legs by age seven. At eight years old, she was taking cooking classes at the YMCA. She now combines her classic culinary training with her many Mexican adventures and love of that cuisine to develop her recipes for the restaurant, recipes that are tasty, unpretentious and meant for sharing.

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Food Network Kitchens: Top Food Trends for 2012

Food Trends for 2012
The Food Network Kitchens peered long and hard into its crystal ball to come up with its annual list of the top trends that will define 2012 in food. Check out two of the trends here, then visit Food Network’s Dish and Healthy Eats for the rest of the list.

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Thirsty Thursday: Sparkling Wine Sangria Cocktail

Sparkling Wine Sangria

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 shared a recipe for our Prosecco Gold Rush Cocktail; this week we’re back with another bubbly-based concoction to ring in the new year.

When the clock strikes midnight, you can toast with the usual champagne or, better yet, try something new. Raise a glass of sweet, peach-infused sangria made with Cava, a Spanish sparkling wine. A celebration of all things festive, the Sparkling Wine Sangria combines two classic cocktails into one “ooo” and “ahh”-inspiring sip. Bottoms up, folks. 

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Sweets for New Year’s Eve

Nadia G.'s Tiramisu Cupcakes Recipe

Nadia's cupcakes keep the party going: All. Night. Long.

From peppermint meltaways to chocolate gelt, from tiramisu cupcakes (pictured above) to decadently rich cheesecake, we at Cooking Channel can’t get enough holiday sweets. And what better way to cap off 2011 than with a decadent dessert (or three) at your New Year’s Eve party?

Remember, your diet doesn’t start until 2012:

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The Best of Cooking Channel 2011

Roast Chicken Enchiladas Suizas

Rachael Ray's Enchiladas Suizas weren't just a crowd favorite, they were the crowd favorite in 2011.

With only a few days left until year’s end, it’s time to take a moment and reflect on Cooking Channel’s 2011 with all it’s delicious offerings.

Look back with us at the shows, recipes, food and photos you loved the most in 2011. Scroll through, see what you think, chime in with your thoughts and impressions, and make sure to let us know what you want more of in 2012.

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Merry Christmas!

Merry Christmas From the Cooking Channel

Settle in for a post-Christmas brunch marathon of the Two Fat Ladies today from 1 to 8 pm ET on Cooking Channel.

What’s the best Christmas present you received this year?

‘Twas the Night Before…A Two Fat Ladies Marathon!

Tomorrow, after all the presents are unwrapped, and the only sign of your delicious brunch are the pans piled high in the sink, how will you and your family spend Christmas Day? Here at Cooking Channel, we will be watching the Two Fat Ladies marathon. That’s right — to fill the void between meals, we’re serving up seven straight hours of Two Fat Ladies goodness — culminating in their Christmas Special and Caribbean Christmas.

For fans, we know this offering is nothing short of a Christmas miracle, but for newbies, we’ve gathered up 5 need-to-know facts to get you primed:

1. Two Fat Ladies aired on BBC Two from 1996 to 1999, starring Clarissa Dickson Wright and Jennifer Patterson – and last year, Cooking Channel revived this beloved series.

2. They traveled around the UK in a Triumph Thunderbird motorcycle, with Patterson driving and Dickson Wright accompanying her in a sidecar.

3. They filmed everywhere from an army camp to Westminster Cathedral.

4. Both ladies were fond of cooking with high-fat ingredients like lard, butter and bacon.

5. That cheery opening sequence is sung by the Two Fat Ladies themselves!

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Coquitos, or Puerto Rican Eggnog

Coquito Recipe

While there are countless ways to celebrate the season, there seems to be a general consensus that sweetened milk, enriched by egg yolks, and spiked with spirit, preferably bottled, is a good idea.

Eggnog may have originated in England, but Mexican convents have perfected it as rompope, Cubans have their own sugary version called crema de vie, and Puerto Ricans took the usual blend and infused it with coconut to make coquitos. Though simple enough to make with canned or creamed coconut, there’s a unique satisfaction to cracking open your own coconut, grating the meat, blending in the rum and extracting the flavor directly from the source. Creamy and sweet, the coconut adds a smoothness that sets it apart from heavier custard-in-a-glass alternatives and brings a taste of island life to the holidays. In Puerto Rico, where the parties and observances start early and can continue well into January, there’s always an excuse for just one more.

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Porcini Barley Soup With Sherry

Porcini Barley Soup With Sherry Recipe

This was my favorite soup growing up. It was very brothy and meaty, despite the fact that it was often made with vegetable stock. Porcini mushrooms, prized in Russian cooking for their immense flavor, take center stage here.

I’ve taken my family recipe and swapped out some onions for shallots’ more mellow taste. I added some thyme to highlight the mushroom flavor even further and, finally, to give this already complex-tasting soup even more depth, I cooked some sherry into the mushrooms, letting the alcohol evaporate before adding other soup ingredients. It was my best version yet, one that I will share with my family and friends and be making for years to come. After some tweaks, my favorite soup is even better than before.

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Thirsty Thursday: Prosecco Gold Rush Cocktail

Prosecco Gold Rush

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 got things going with a Christmas Spirit Cocktail; this week we’re gearing up for the holidays with a bubbly-based concoction.

Hanukkah has begun and Christmas is just around the corner, and all that means is if you haven’t yet cracked a bottle of something, anything, you’re already a bit behind. Rather than resorting to the usual sparkling wine this year, spruce it up with a dash of spice and extra kick of alcohol. The Prosecco Gold Rush is precisely the sort of sip we’re talking about, with cinnamon schnapps and chilled vodka to complement the sweet bubbly. It’s a festive drink, and what better week than this to celebrate. Bottoms up, folks.

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