To celebrate pumpkin season, which unofficially lasts from October 1 through Thanksgiving, Cooking Channel staff decided to forgo a carving contest — too messy for the office — in favor of a fun and tasty (and much cleaner) pumpkin dessert bake-off.
The sweet and toasty smell of pumpkin (and pumpkin pie spice) filled the room as we nibbled, evaluated, and voted for our top pick. Organizer extraordinaire Michelle welcomed and encouraged savory entries, but all participants preferred the sweet route. Here’s a sampling from the pumpkin dessert buffet.
Continue Reading Cooking Channel Pumpkin Bake-Off
Go beyond dipping for Rosh Hashana with Kelsey's Honey-Glazed Apple Pear Tart.
This week rings in Rosh Hashana, the Jewish new year. Instead of toasting with lots of bubbly, this celebration involves a big spread of food, Manischewitz wine and apple slices dipped in honey to symbolize a sweet new year. An apple-shaped honey bowl to use for this purpose is a common Jewish wedding gift and, sure enough, as a newlywed, I’m now the proud owner of one.
To kick off the year 5772 on an extra-sweet note, go beyond dipping and jazz up your holiday spread with Cooking Channel recipes that feature the traditional Rosh Hashana pairing of apples and honey. Make sure to leave some apple slices and your little honey pot on the table for good measure — especially if the wedding guest who gave it to you will be in attendance.
5 new takes on apples and honey:
Honey-Glazed Apple Pear Tart (pictured above)
Apple, Dried Cherry and Almond Loaf With Honey
Piadini With Apples, Honey and Blue Cheese
Dessert Pizza With Apple, Gorgonzola and Honey
Apple and Blueberry Hand Pies With Honey
Continue Reading Apples and Honey: 5 New Ways
Who makes a better summer corn-and-tomato salad — Mark or Kelsey?
Welcome to Friday Food Fight, where we pit two similar recipes against each other and leave it to you, Cooking Channel fans, to tell us which you like better — or why your own take on the dish beats them both!
This week, we’ve got two takes on an August favorite: the corn-and-tomato salad. Both are at their peak right now, so we turned to foolproof recipes from Mark Bittman and Kelsey Nixon to take full advantage of the summer produce bounty before it’s too late.
Continue Reading Friday Food Fight: Corn-Tomato Salad
Maryland crabs look like they came straight out of the sand; it's really just loads of Old Bay seasoning.
I grew up in Maryland. My husband-to-be hails from Louisiana. Though our hometowns were quite different, one thing unites both states: seafood. We both grew up digging into hard-shell crabs on tables spread with butcher paper, learning as young tykes how to extract as much meat as possible from each one. But that’s where the seafood similarity ends. We happened to visit both families on back-to-back weekends this summer, which presented the perfect opportunity for a regional crab smackdown.
Continue Reading Crab Feast Food Fight: Maryland vs. Louisiana
At Café du Monde, you're bound to leave with powdered sugar all over yourself. It's worth it.
Tonight on The Originals, Emeril is down south in his adopted hometown of New Orleans. He’s got several applauded restaurants of his own in the Big Easy, but the places he highlights go back way before his time.
Café du Monde is a Jackson Square landmark beloved by locals and tourists alike. Emeril delights in the simple pleasure of beignets – New Orleans-style doughnuts buried in powdered sugar—and chicory-laced coffee.
Continue Reading The Originals: Emeril Heads Home to NOLA
On tonight’s episode of The Originals, Emeril takes a quick vacay in Miami. He’s not in search of the hottest new restaurants, but the classic spots that have served up quality food for decades. His first stop is the legendary Joe’s Stone Crab in South Beach, where the meaty crab claws have been the thing to order (and wait in line for) since 1913. Emeril learns that the Key lime pie is also not to be overlooked at this institution.
Also on the menu for Emeril’s visit: authentic Cuban food at Casa Larios and long-smoked ribs and chicken at the famed Tobacco Road, Miami’s oldest bar. Emeril has such a great time in this sunny paradise that you might even catch him jumping in to play the drums with a local blues band.
Join Emeril’s Miami vacation on The Originals With Emeril tonight at 10:30pm/9:30c.
Are there some Originals in your town that Emeril should visit? Let us know in the comments.
I decided to kick off the summer with a juice cleanse. Given the Food Person that I am, the most common reaction I received when I told people this was laughter, especially the part about how I’d chosen Memorial Day weekend as my detox window. The thinking behind this was not being sure I could focus at work with no food. The holiday weekend gave me three days with absolutely nothing to do that would require brain power.
Continue Reading A Food Person’s Guide to Juice Cleansing
The Mecca in Dallas has been serving their famous gigantic cinnamon buns since 1938.
In The Originals, Chef Emeril Lagasse visits some cities that are well-known for their rich culinary history: Think New York and the chef’s beloved New Orleans. But this week, he’s making a less-expected stop in the Lone Star State to check out classic eats in Dallas. “Many folks don’t think Dallas is old enough to have historic restaurants,” Emeril says, “but then they don’t know the big D!”
Continue Reading Emeril Visits Dallas Originals
This bowl of pasta with marinara and chicken sausage has about 150 calories. The secret? Hungry Girl's favorite Tofu Shirataki noodles.
One of the staples in Hungry Girl Lisa Lillien’s arsenal of low-calorie foods is Tofu Shirataki “noodle substitute.” She began touting this semi-obscure product, made by Japanese company House Foods, years ago, and now her familiar logo appears on the package. Thanks in large part to Hungry Girl, the 20-calorie-per-serving noodles can now be found everywhere from Whole Foods to FreshDirect.
Tofu Shirataki comes in fettuccine, spaghetti and angel hair shapes. I used the thickest noodles for the easy dish above.
As someone who loves pasta and enjoys tofu as well, I was intrigued at the notion of these guilt-free noodles. I’ll admit that the first time I tried them, I was less than impressed. I found them slimy, slightly rubbery and had trouble getting past the weird smell inside the liquid-filled package. But Hungry Girl offers some tips I should have followed: In her Fettuccine Hungry Girlfredo recipe, she instructs to rinse and drain the noodles in a strainer, then microwave them for one minute and dry thoroughly with paper towels.
Continue Reading HG’s Favorite Guilt-Free Noodles
Seasonal rhubarb is celebrated in Emeril's crumb-topped pie.
Rhubarb and pie have long been good friends, and sweet strawberries often join the party. Emeril’s take on this classic combination adds an almond crumb topping, so it becomes something of a pie-crumble hybrid. Beyond tempting pies, crumbles and crisps, rhubarb is actually very versatile. To take advantage of the pink, sweet-tart stalks while they’re at their peak (April through September), we rounded up some of our favorite blogger recipes, both sweet and savory.
Continue Reading Spring Fling: Rhubarb, Sweet and Savory