Surfing the wave of mash-up mania that brought the world the Cronut™ and Ramen Burger, we decided to beat the winter by partnering with our brilliant culinary team in order to come up with THE most-indulgent comfort food. Together with Food Network, we’ve mashed up some classic comfort foods in unique — and dare we say, mind-blowing — ways. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Cooking Channel and the other on Food Network.
In this second installment, we’re taking on two desserts that might not seem like natural — until you realize their shared reliance on cream cheese. Carrot cakes are best when smeared with a crown of cream cheese icing as thick as the cake itself, while cheesecakes are, well, made out of sweetened cream cheese. To tango with these tangy desserts, we had to get a bit creative.
Continue Reading Comfort Food Mash-Ups, Remixed: Cheesecake + Carrot Cake
Surfing the wave of mash-up mania that brought the world the Cronut™ and Ramen Burger, we decided to beat the winter by partnering with our brilliant culinary team in order to come up with THE most-indulgent comfort food. Together with Food Network, we’ve mashed up some classic comfort foods in unique — and dare we say, mind-blowing — ways.
The funny thing about mash-ups is that inevitably one of the foods is going to be more dominant. For example, if you wanted to mangia bene Italian-American-restaurant style, you might combine your pizza pie with a creamy Caesar salad. But does the salad get sprinkled on top of the pizza, or do you saddle the salad with little pizza-shaped croutons?
Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Cooking Channel and the other on Food Network.
Continue Reading Comfort Food Mash-Ups, Remixed: Caesar Salad + Pizza
Cooking Channel fans and Devour readers are well-acquainted with Zoë François’ fanciful baking and dessert creations — from showstopping holiday cakes to everyday sweets — and the helpful step-by-step guides within each of her posts. And while Zoë’s recipe library on Cooking Channel contains grilled buns and quick breads, you might not know that one of her greater passions — and fodder for multiple cookbooks — is traditional bread baking.
On sale this week, The New Artisan Bread in Five Minutes a Day cookbook is the revised and enhanced version of Artisan Bread in Five Minutes a Day, the 2007 brainchild of CIA-trained Zoë and co-author Jeff Hertzberg, M.D., combining their culinary and scientific strengths. Born of a discussion during their kids’ music class, Artisan Bread aims to empower readers to bake bread daily by “mix[ing] enough dough for several loaves and stor[ing] it in the refrigerator.”
This revolutionary concept drew a sizeable audience, making Artisan Bread a best-seller and resulting in the creation of artisanbreadinfive.com, a destination for new recipes and photographs and a hub for a community of bread bakers. The questions and comments that arose in this forum fueled additional cookbooks, and now, the revision of that first successful endeavor.
Continue Reading Cookbook Giveaway: The New Artisan Bread in Five Minutes a Day
While eagerly awaiting the arrival of the Royal Baby and placing our final gender bets Now that we know that Will and Kate have brought a little prince into the Royal family, Cooking Channel staffers have been thinking about the celebratory meals the Duchess and Duke will enjoy once they’ve returned home with the new babe. And though their dinners probably won’t consist of the most classic British recipes, it occurs to us how many of these silly-named foods would be fitting for any “welcome to the family” meal. (What can we say? We’ve got Royal Baby on the brain. We’re excited it’s a boy.)
Bubble and Squeak (shown above) is the perfect any-time-of-day meal to mimic the cooing and crying a newborn baby is bound to do. The dish — given its name due to the silly sounds it makes while cooking — was originally made from the leftover vegetables from a roast dinner. But the fried root vegetable and bacon cakes are so delicious, they’re worthy of making from scratch. Top the savory assortment with a fried egg to make it a meal.
Continue Reading British Recipes That Are Perfect for a Royal Baby Welcome Meal
When we heard that today was National Popcorn Day, we here at Cooking Channel immediately began plotting the number of ways to celebrate this food holiday: super spicy? classically cheesy? dressed in herbs? Since January (and our get-fit resolve) is waning, we settled on sweet, in the form of crunchy, sugar-coated caramely, caramely caramel corn.
But no ordinary caramel corn recipe would do — this day comes just once a year, after all — so we turned to the master of sweets himself, Double Ovens chef and Unique Sweets star Zac Young, to get his inventive take on the classic. Not one to disappoint, Zac shared a recipe that hits the sweet-tooth spot — with plenty of salty, smoky and savory flavor to boot. We guarantee this palate-pleasing treat will have you popping a second batch in no time.
Continue Reading A Salty-Sweet Surprise for National Popcorn Day
Tomorrow, if you find yourself with some unexpected surprises — in every form from extra guests to turkey roasting gone awry — turn to this fix-it-all cheat sheet.
Click here for tips on saving a still-frozen bird and livening up carved meat that’s bland.
Smooth out that lump gravy with these easy tips.
Master (and revive) your mashed potatoes with this no-fail guide.
Easy as Pie
Cracked pie top? Burned crust? No worries — save your sweets, here.
(Get even more fixes for botched baking here.)
And the Rest
Deal with those extra guests and get last-minute hosting help.
Whether you’ve planned for weeks or are scrambling to put together a feast for dozens, Thanksgiving has a way of sneaking up on you. Sure, your pie shells have been pre-baked and you’ve frozen that soup for easy reheating, but it’s the last-minute juggling of kitchen (namely oven) real estate that sends every host into a tizzy. That’s why we’ve pulled together our easiest, low-maintenance and quickest recipes for last-minute preparation.
When guests arrive, you’ll want to offer them some small bites to keep them sated without spoiling their appetites. The simplest guest-ready spread you can provide is a cheese plate, with varieties labeled and organized thoughtfully. Kelsey Nixon shows you how to put one together quickly.
Continue Reading Quick Thanksgiving Recipes for Last-Minute Preparation
For some, preparing a meal for 20 and plotting out courses weeks in advance is simply child’s play. These brazen Thanksgiving hosts have met no potato they could not mash into submission; no turkey they could not tame with some trussing; no lattice top pie they could not weave to perfection. They laugh in the face of your determined menu planning.
These Thanksgiving pros roast no mere turkey for their Thanksgiving meal. They prepare a main dish of the more legendary fashion — the Turducken: a deboned chicken and deboned duck layered in the cavity of a turkey, all sewn back up and roasted. To serve, one slices right down the middle, showing off the meaty layers. It is truly a Thanksgiving dish that can’t be beat. Or so we thought, until we learned about the Veggieducken – a four-vegetable behemoth with even more distinct layers and varied flavors (and easier-than-it-looks preparation, to boot.)
Which ‘ducken is the more extreme option for these fearless feasters? Watch the videos below and decide.
Continue Reading The Clash of the ‘Duckens: Turducken vs. Veggieducken
Stuffing is, without a doubt, my favorite part of Thanksgiving. Though I love me some sweet potato casserole, and I inherited a fondness for fruit pies from my father, I spend 362 days a year (thank you, leftovers) thinking about stuffing.
You see, throughout my entire life, my mother has been responsible for preparing the stuffing for our Thanksgiving meal, a prized recipe passed down from my grandmother. And while a love of cooking might have skipped a generation, my mom masters that stuffing, year after year, striking the perfect balance between moist, aromatic and crispy. So it seemed wrong to try to recreate it myself — or even to ask for the recipe.
Continue Reading For the Love of Stuffing (And Dressing, Too)