Watch Cooking Channel

Author Archive

Sifted: Latke Pie Crust, Cranberry Brie Pull-Apart Bread + More

Latke Pumpkin Pie by My Name is Yeh

  1. Break tradition with this pumpkin pie with latke crust. My Name is Yeh describes the sweet and salty combo “as dipping your fries in a pumpkin frosty, if pumpkin frosties existed.”
  2. Life Made Sweet shares her secret to pretty, perfectly round lace florentine cookies
  3. Hungry holiday guests will swoon over caramelized cranberry and brie pull-apart bread by Vegetarian Ventures.
  4. Satisfy your morning sweet tooth with An Edible Mosaic’s guilt-free carrot cake oatmeal.
  5. Mixed with a whole head of roasted garlic, the Baker Chick’s recipe for smashed potatoes is a sure winner in this year’s Thanksgiving spread. 

Craving More?

Meatless Monday: Oven Roasted Broccoli

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

 

I’m the weirdo that actually likes broccoli. It may be one of the most polarizing vegetables, but it has been my favorite since I was a little kid. My parents didn’t even need to disguise it with cheese or butter — up until a couple weeks ago, the only way I knew the little green veggies was simply steamed. So when I finally got around to roasting broccoli, my mind was blown.

Drizzled with olive oil and thrown in a hot oven, the broccoli almost caramelizes and takes on a smoky sweetness. It’s tender with a bit of a charred crunch. Add breadcrumbs, garlic and a bit of cheese, serve it alongside a main or toss it with pasta, quinoa or rice, and you’ll likely win over even life-long broccoli haters.

Oven Roasted Broccoli

Continue Reading Meatless Monday: Oven Roasted Broccoli

Sifted: The Ultimate Hot Chocolate + More Chilly Day Recipes

Mexican Hot Chocolate by Scarletta Bakes

5 Hot Links We’re Loving:

  1. Scarletta Bakes’ Mexican hot chocolate, or champurrado, is thickened with masa harina to make the ultimate chilly-day treat.
  2. With the nickname “Crack Dip,” White On Rice Couple’s sweet onion dip is bound to be amazing.
  3. If you like beer and cheese, you can’t go wrong with The Curvy Carrot’s cheddar ale soup.
  4. Who knew butternut squash makes such a beautiful and tasty bundt cake? Warm Vanilla Sugar, that’s who.
  5. Seasons and Suppers’ cinnamon crunch skillet bread is just what the doctor ordered for breakfast this weekend.

Craving More?

  • It’s time to start Thanksgiving planning. Start with the fun stuff: appetizers.
  • Brussels sprouts are back in season. Whether you add bacon or bake it in a gratin, these rustic recipes will banish any doubts or bad memories of the little green cabbages forever.

Meatless Monday: Roasted Butternut Squash

You’ve probably been seeing a lot of recipes for butternut squash lately, and for good reason. It’s rich, creamy and sweet, making it hard to believe that it’s healthy — a good source of fiber, low in fat, high in antioxidant-rich vitamin C kind of healthy.

Roasting is my cooking method of choice when it comes to butternut squash. Slicing the squash beforehand cuts out a big chunk of the roasting time. In a hot oven with just a touch of oil, salt and fresh herbs, the flesh softens and the edges caramelize in just a half hour. You can add it to any variety of dishes: toss it with quinoa, turn it into pasta or pair it with some stinky cheese. I love eating it just as it is out of the oven. I’ve even been known to use mashed leftovers to make the ultimate grilled cheese. Trust me on this.

Roasted Butternut Squash

Continue Reading Meatless Monday: Roasted Butternut Squash

Meatless Monday: Autumn Rice Salad

Halloween festivities started this weekend, and the candy limitations I set for myself proved fruitless. I’m powerless when it comes to Snickers and Butterfingers, especially when they’re deemed more acceptable than usual in honor of the spooky holiday. So to counteract all the chocolate, I’ll be cooking myself a balanced Meatless Monday dinner tonight. On the menu: Autumn Rice Salad with Dried Fruit and Pecans — no dessert.

Quick-cooking rice makes this a speedy weeknight dinner, so you’ll have more time to enjoy (or dread) some scary movies. I imagine quinoa would work well here too, but for now that’s just a theory. Cranberries and pecans give the whole dish the classic fall flavor, and the contrast between the nutty sesame oil and tangy rice vinegar makes for a lovely dressing. The dates and honey do add a bit of sweetness, but not overwhelmingly so, and certainly nothing in comparison to the massive amounts of candy I’ll be consuming once again this Thursday.

Continue Reading Meatless Monday: Autumn Rice Salad

Sifted: Spooky Halloween Treats, Pumpkin French Toast + More

Witches' Fingers Breadsticks by Cookie Monster Cooking

5 Hot Links We’re Loving:

  1. Spookify weeknight dinner with a basket full of witches’ fingers breadsticks. Head over to Cookie Monster Cooking for the recipe.
  2. Lottie and Doof’s dark and stormy caramel corn would make a great homemade gift, but good luck giving any away once you’ve tried it.
  3. If you haven’t tasted Momofuku Milkbar’s corn cookie, you’re seriously missing out. Thankfully Oui, Chef has the recipe so you can make it at home.
  4. Serve Tracey’s Culinary Adventures’ cheesy party bread at your next get-together and people will be begging for invites to all your future parties.
  5. Tidy Mom coats pumpkin french toast with sweet and crunchy cereal then fries it in bacon fat. Think you can top that?

Craving More?

Meatless Monday: Rustic Fall Vegetable Soup

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

When it comes to homemade vs. store-bought, homemade is almost always better. The questions is whether it’s worth the time and effort. Peanut butter? Go ahead and buy a jar. (I myself have a soft spot for Skippy.) But if we’re talking soup, make your own. It tastes so much better than the sodium-packed stuff from the can.

Between the craziness at work and the crazies you have to feed, a complicated recipe is the last thing you want on a weekday night. Soup is simple. Add whatever veggies you like, pick a noodle or a grain (or don’t), throw in your favorite herbs and relax as it simmers away on the stove.

Kelsey’s Rustic Fall Vegetable Soup is cozy, comforting and hearty. There are no stressful steps or fancy ingredients, and the savory aroma that fills my little apartment is seriously therapeutic. Easy and delicious, it’s just what the doctor ordered for a Monday night.

Continue Reading Meatless Monday: Rustic Fall Vegetable Soup

Sifted: Pumpkin Pie Oreos, Easy Pumpkin Hummus + More

Pumpkin Pie Oreos by Half Baked Harvest

5 Hot Links We’re Loving:

  1. Behold homemade pumpkin pie Oreos by Half Baked Harvest.
  2. Brown Eyed Baker shows you how to roast pumpkin seeds with three tasty variations: ginger soy, maple chipotle and brown sugar spice.
  3. Chai spice makes everything nice, including these sweet potatoes by Tara’s Multicultural Table.
  4. The Kitchy Kitchen’s rich, fall-off-the-bone tender beer-braised short rib makes for the perfect banh mi.
  5. A Couple Cooks’ recipe for easy pumpkin hummus may just be the must-make dip of the season.

Craving More?

Meatless Monday: Lighter Fall Harvest Supper

Meatless Monday is a global movement, a way of life. Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat lovers. Eating less meat has been known to reduce the risk of disease and curb obesity, and it has important environmental impacts too. Will you join us in giving up meat, just for one day a week?

It’s not even cold in New York yet, and I’m constantly craving apple baked goods and creamy pumpkin dishes. It’s OK to indulge in these fun and festive recipes every now again, but I’ve come to accept that I can’t enjoy apple pie and pumpkin risotto every day.

Luckily, there’s plenty of other seasonal fare that’s much lighter and equally comforting. Take Mark Bittman’s Roasted Sweet Potato Salad with Black Beans and Chili Dressing, for example. The sweet potatoes caramelize to creamy perfection in just a little more than a half hour in the oven, and the onions become deliciously sweet. Toss them with spicy dressing and hearty black beans, and you’ve got yourself a filling, soul-soothing meal in less than an hour — no heavy cream or butter required.

Continue Reading Meatless Monday: Lighter Fall Harvest Supper

Sifted: The Sweet Taste of Fall

5 Hot Links We’re Loving:

  1. These pumpkin spice baked doughnuts by Top With Cinnamon are the real deal. You won’t believe they’re gluten free.
  2. Everything about Beyond Frosting’s apple pie coffee cake sounds incredible — from the apple filling to the cinnamon-maple glaze.
  3. Keep Averie Cooks’ white chocolate soft batch cookies on file for your post-Halloween abundance of candy corn.
  4. For a rustic autumn dessert, try Seasons and Suppers’ caramel apple dutch baby — and don’t skip on the ice cream.
  5. Have extra pumpkin from your last fall baking project? Use the leftovers to make Keepin’ It Kind’s pumpkin spice granola.

Craving More?

c