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25 Ways to Use Jerusalem Artichokes

Jerusalem artichokes, or sunchokes, are delicious tubers that act quite similarly to potatoes when cooked. They originate from a plant that looks like a sunflower, and are not artichokes or from Jerusalem, so how the name Jerusalem artichoke came about is debated. Most likely it was a misunderstanding over the Italian word for sunflower, girasole. [...]

25 Ways to Use Pumpkins

Pumpkin-flavored lattes, cookies and just about anything else that could potentially be flavored with spicy pumpkin-y flavors are shoved in our faces from the day after Labor Day until (very similar to Cinderella) they disappear at midnight on Thanksgiving. But they don’t! Actual pumpkins are not always meant to taste like they’re going in a [...]

25 Ways to Use Persimmons

Persimmons are the bright orange fall and winter fruits that are often mistaken for unripe tomatoes and even more frequently passed by in the market because, well, what are you going to do with them? Let’s start off with the basics. There is a variety of persimmon indigenous to the southern United States, but the [...]

25 Ways to Use Apples

If you haven’t already gone apple picking, and you live anywhere on the East Coast, it’s probably on your agenda. A day of running around in the fresh air alone makes the trip worth the effort, but the apple cider and fresh doughnuts don’t hurt either. The best part of apple picking is ending up [...]

25 Ways to Use Pork Butt

Football season means one thing to me: pork butt, aka Boston butt, aka pork shoulder, cooked and served in every way, shape and form. Pork butt can be fatty with lots of connective tissues, making it the preferred cut for low and slow cooking. I prefer to buy bone-in pork shoulder unless I’ll be grinding [...]

25 Ways to Use Beer

Oktoberfest may be over in Germany, but we’re continuing the celebration for the rest of the fall (and maybe even winter). Beer is a year-round beverage, and October’s crisp days are a perfect excuse for hoppy pumpkin ales in my house. Dip the rim of a frosted beer mug in a cinnamon-sugar mixture for a [...]

25 Ways to Use Prosciutto

If bacon makes everything better, then prosciutto makes everything perfect. Having a bad day? Just whip out the prosciutto, wrap it around a chunk of mozzarella and put it on a baguette for a quick sandwich, or skip the vehicle and eat it straight up — either way, you will feel a thousand times better. [...]

25 Ways to Use Cardamom

Using spices like cardamom really helps me think outside the box and play with new flavors and cuisines that I normally don’t cook. Cardamom is a staple in Indian and Middle Eastern cuisines (try it as a flavoring for coffee or in some mulled wine) and also plays a big part in Swedish cooking, which [...]

25 Ways to Use Yogurt

You and yogurt have had a long-standing healthy relationship. You know that it’s better for you than a bagel at breakfast, but sometimes it’s just so boring that you hit a wall and banish this practical, nutrient-rich breakfast from your life. You go wild, eating egg sandwiches from bodegas and pancakes from diners, which just [...]

25 Ways to Use Figs

Fresh figs are a transition fruit. Their sugary-sweet flesh represents the shift from the hot, beachy days of August to the sweater and closed-toe-shoe nights of fall, making it just slightly less painful. I think my favorite aspect of figs is their ability to be paired with both sweet and savory foods. Figs are at [...]

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