Emeril's Butternut Squash Cobbler
Butternut squash risotto. Butternut squash soup. Roasted butternut squash. My diet has been full of the stuff ever since I invested in a bushel bag of butternuts. But since there’s only so many bowls of soup one person can eat, I needed to branch out. Enter Emeril’s recipe for Butternut Squash Cobbler: Use the last of the season’s squash to throw together an impromptu dessert easy enough for a Wednesday night.
And here to show you how, a special guest: my mustached sidekick/sous chef, Bertram the Butternut Squash.
Continue Reading Cooking The Channel: Emeril’s Butternut Squash Cobbler
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
Kelsey's Sesame-Ginger Salmon en Papillote
Like everyone in January, I’m trying to eat just a little bit healthier. (Literally everyone — people were fighting over the last bag of spinach at the my grocery store yesterday.) But as a food lover, that doesn’t mean I want to go bland, so I was excited to try Kelsey’s Asian-inspired, pouch-steamed salmon with ginger, peppers and baby bok choy. Here’s how to make it, plus tips on cooking en papillote.
Continue Reading Cooking the Channel: Kelsey’s Steamed Salmon Pouches
This year, eat more Greek yogurt! Image courtesy Food Network Magazine.
This year, make a new year’s resolution you can keep all year long: Eat more Greek yogurt! It’s thick, creamy and tart, high in protein and super-versatile. Here’s how to make your own, plus tons of ways to use it.
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Gingerbread houses are the pièce de résistance of the holiday baking world (along with the buche de noel and the croquemboche), but, like these other show-stopping treats, they aren’t exactly 30-minute creations.
Enter the gingerbread house-decorating party: Add friends (and booze) to the mix for a super-fun, sugar-overloaded, icing-covered night. Here’s how to do it.
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Finished Harissa, With Ingredients
Food-wise, December looks something like this: Cookies, cookies, doughnuts, cookies, candy, cookies, cake, cookies. Champagne. Cookies. I love all those sweets (and the bubbly) as much as the next gal, but between bites of buttery cookies and homemade caramels, I crave something savory, spicy and delicious.
I’m banking that I’m not the only one who feels this way, so this year I’m making a batch of harissa to give to friends as a holiday gift. This ubiquitous North African condiment is popping up in restaurants and on food blogs everywhere, and you can use it in many forms, from ketchup-like condiment to star-of-the-show spice rub. Sure, you can buy it in a tube, but making your own is easy, and you can control the heat level and seasoning.
Here’s how to make your own, package it and serve it up all month long.
Continue Reading Homemade Holiday Gift: DIY Harissa
A girl can't survive on whipped cream alone! Here are our tips to save the rest of your feast.
Thanksgiving can be disastrous enough even if the food goes off without a hitch, but serving runny potatoes and raw turkey can make you feel about as bad as playing referee between two feuding family members. But don’t worry — we’re here to help! Just take a deep breath (or two) and read our solutions for the most common Thanksgiving (food) woes.
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Cranberry Sauce: The Perfect Make-Ahead Dish
Thanksgiving is 3 days away! If you want to avoid a 4 a.m. wake-up call alongside your turkey, dressing and sweet potato cupcakes, a little planning and preparation can go a long way. We’ve got the digital equivalent of the string-around-the-finger — here’s what you can and should do ahead of time to make Turkey Day a breeze.
Continue Reading Don’t Forget: Thanksgiving Reminders
Jamie's Butternut Squash Muffins
Short ones, fat ones, striped ones, massive ones — we’re talking about pumpkins and squash, of course! Whether your garden has a bumper crop or if you just went overboard at the pumpkin farm (see: my kitchen counter), don’t use your bounty just for decoration. Today at 2:30 pm Jamie cooks up these butternut squash muffins (you might call them cupcakes) and more, from his garden’s harvest. Keep reading to get a taste.
Continue Reading Jamie’s Pumpkin-Palooza