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Archive for January, 2012

Big Game Giveaway: Cheeseboards, Pitchers and Pint Glasses

Giants Cheeseboard

When the New England Patriots and New York Giants meet in Indianapolis on Sunday, February 5th, two of the world’s top teams will leave it all on the field, while we at home, well, we’ll do our best not to leave anything on our plates. It’s football’s biggest stage and tailgating season’s biggest feast. With an eternity’s-worth of time still left to prepare (ok, 11 days to be exact), there simply are no excuses for not bringing your A-game on Super Bowl Sunday.

Chili, wings, chips and dips are all locks for our gameday menus, but a bit of outside-the-bowl thinking has us considering more exotic eats like Pulled Pork Nachos, Crab-Stuffed Potato Skins and Golden Gate Chili Ribs. Then there are the food rivalries, inescapably brought on each time two food-rich cities are pitted one against another, always more exciting with culinary powerhouses like New York and New England. But how could we possibly choose between paying homage to the Giants with homemade pizza and repping the Patriots with a cup ‘o chowda? Simple, we can’t.

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Shortcut: Milk Bar Cookie Mixes

When I got my hands on a copy of the gorgeous Momofuku Milk Bar cookbook a few months ago, I wanted to dive in right away and bake some of my favorite cookies from the original East Village shop. But I’ll admit: I was intimidated by a few of the ingredients and the multiple components involved, so I never got around to it.

Fortunately for me and my fellow lazy bakers, there’s now an easier way to get Milk Bar goodness at home. Boxed mixes for some of pastry chef Christina Tosi’s most popular cookies recently hit the shelves at Williams-Sonoma.

“I started baking with cookie and cake mixes, before I branched out into making my own recipes, so having a line of cookie mixes has always been near and dear to my start as a home baker,” explains Christina. It took “months and months” of testing to get the mixes just right, and as a result, the Compost cookies I made at home tasted pretty spot-on. Williams-Sonoma is also stocking Blueberry & Cream and Corn cookie mixes, which a couple of my fellow Cooking Channel colleagues tested out.

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Meatless Monday: Penne With Roasted Tomatoes

Penne Recipe

One of my favorite recipes from Ellie Krieger is her Penne with Roasted Tomatoes, Garlic, and White Beans. Ordinarily, I’m no fan of out-of-season, winter tomatoes, but when you roast them, it deepens their flavor and makes them sweeter. And the garlic in the recipe is roasted, too, making its flavor more mellow and sort of nutty. The roasting part of this recipe takes about 40 minutes, but if you’ve got the time, it’s totally worth it; it makes it seem as if tomato season wasn’t seven months away.

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National Pie Day: Celebrate with Salted Caramel Apple Pie

Salted Caramel Apple Pie Recipe

It’s National Pie Day, so put aside the endless Team Pie vs. Team Cake debate and focus on what really matters — finding yourself a slice o’ pie.

We’re celebrating this food holiday with an American classic : Apple Pie. But it’s not just apple pie — it’s Salted Caramel Apple Pie.

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Chinese New Year: Recipes for the Year of the Dragon

There are many traditions and superstitions surrounding the Chinese New Year, which Steamy Kitchen’s Jaden Hair outlined for us, but as we enter the year of the Dragon, we at Cooking Channel are most excited about the holiday’s fifteen days of feasting. (Naturally.) This year, the Chinese New Year falls on Monday, January 23.

Steering clear of squid (eating the tentacled creatures during the celebration symbolizes getting fired in the coming year), we’ve rounded up some of our best Chinese recipes for your at-home celebration:

Wok-Cooked Monkfish with Sesame Soy Sauce
Cooking a fish whole — including head and tail — symbolizes togetherness and unity. Enjoy this dish on New Year’s Eve and then partake in the leftovers the next day to gurantee having more than enough food in the coming year.

Zesty Chile Tiger Prawns
Forecast a year filled with happiness and laughter with this delicious garlic and chile-flavored shrimp dish.

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Cookbook Giveaway: Deliciously G-Free

These gluten-free Chocolate Devil's Food Cupcakes will please any chocolate lover.

Elisabeth Hasselbeck, co-host of The View and New York Times best-selling author of The G-Free Diet, grew up in an Italian-American family that would gather around the dinner table for cozy homemade feasts. When she was diagnosed with celiac disease a decade ago, Elisabeth’s favorite dishes were suddenly off-limits. But now, with Deliciously G-Free, she has developed family-friendly, gluten-free versions of her favorite dishes.

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Thirsty Thursday: Brown Butter Old Fashioned Cocktail

Brown Butter Old Fashioned

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 Alie and Georgia’s quirky-cool Drunken Donuts Cocktail; this week we’re back with something a bit more traditional.

Dating all the way back to the early 1880s, the Old Fashioned has become such a classic cocktail it’s even inspired the creation of a corresponding Old Fashioned glass. Centered around smoky bourbon, bitters and an aromatic citrus rind, its orange-kissed hue exudes elegance.

Building off the cocktail’s classy base, this recipe includes brown butter-infused bourbon and maraschino liqueur, a duo of delicious flavors that work beautifully with the bitters and citrus. But be warned: once you’ve sipped on the Brown Butter Old Fashioned, drinking any other variant may never prove as satisfying. Bottoms up, folks.

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Symon’s Suppers

Michael Symon

Chef Michael Symon returns to Cooking Channel for his new show Symon’s Suppers, sharing his secrets for serving great food at home. Tune in Thursday’s at 9:30 pm ET as he demonstrates his best recipes for steak night, bar snacks, Southern favorites and more.

On tonight: Comforting Classics. Symon visits his friend and roasted chicken savant Jonathan Waxman, chef at Barbuto in NYC, to get the secrets behind Chef Waxman’s legendary chicken dish.

Roast Chicken Dinner

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From Nose to Tail, Be Inspired by Pork

Butcher Demonstration - Joshua Applestone of Fleisher's

Joshua Applestone of Fleisher's

Our kitchens turned into pork central when Joshua Applestone of Fleisher’s led us in a “nose to tail” class. We butchered, cooked, developed recipes and got inspired by the awesomeness of great pork. Using every part is good economy and ecology (and how we need to think about all meats in general), but it’s also fabulous eating. It is remarkable what comes from thinking whole hog:

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Pecan Pie Pops For MLK Day

Pecan pie Pops Recipe

It turns out Dr. Martin Luther King’s favorite food was Pecan Pie. (Obviously, he had excellent taste). We couldn’t think of a better way to commemorate his legacy than offering up these sweet Mini Pecan Pie Pops featured in Food(ography).

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