There is no doubt that while in Italy, truffles might be one of the most-precious ingredients you can come across. However, as you travel through the Bel Paese, you might also discover that many items can tickle your palate in the most-luxurious way without necessarily being as expensive as truffles.
Every region, province, village or piece of farmland has something special to offer, from the most vibrant produce down south to the most-amazing cheeses on top of the Alps, the fresh, cheap sardines you can buy on the docks in Livorno, and the best (and only) Prosecco in the northeast.
You might argue that hunting for tomatoes is not half as exciting as hunting for truffles, but have you ever scored 2 pounds of ripe San Marzano tomatoes in the middle of August at a roadside stand in Calabria? The moment you bite into that warm fruit you are reminded of your place on Earth!
Continue Reading Gabriele Corcos and Debi Mazar’s Ingredient Hunting in Italy
We moved to the East Coast a couple of years ago, after more than a decade spent in sunny Southern California, and arrived at the end of August, just in time to catch the tail end of a very hot and humid summer.
Relocating from a California home into a Brooklyn house has been quite an adjustment (read “shock”) for all of us, dog included, but now that a few seasons have passed I can honestly say it feels we have settled down, at least for the moment.
We have left behind our pizza oven and a gargantuan barbecue that had more knobs and controls and pieces than anything I had ever seen before moving to America. I felt violated, especially when I realized there was no way I could have a pizza oven in the backyard of my new rental home. I never particularly cared for the spaceship barbecue, as I truly believe that once you have fire to cook on, you are set; there is no need for extreme accessorizing or overcomplicating the simplest way of cooking that a live fire is.
Continue Reading How Gabriele Corcos and Debi Mazar Throw a BBQ
Cooking Tuscan is all about simplicity, freshness and, ultimately, generosity. It is about working very conscientiously in the kitchen, inspired by the necessity of caring for the ones you love. Cooking is pursuing a bond with people around the kitchen table, and food is the medium by which this is achieved. “The cook” in this equation is just a catalyst — sometimes in the form of a mother or grandmother, and sometimes in the form of a restaurant chef or a farmer.
The Tuscan kitchen reflects this sentiment abundantly. Nothing is more important than the table; it should be the right size and should feel warm and familiar, something that facilitates the celebration of a meal together.
Continue Reading Gabriele Corcos and Debi Mazar’s Pantry Staples for Cooking Tuscan-Style
Turns out, an apple a day does not keep the doctor away. But seven might.
The University College London studied the eating habits and health of more than 65,000 people, and recently published the finding that seven servings of fruits and veggies a day cut death risk by 42 percent compared with eating less than one serving a day — as opposed to a 29 percent reduction in five-a-day eaters.
What does this mean? Grub some plant-y things As if your life depended on it!
But stay on track and keep things colorful using the simple trick of eating a rainbow a day. This does not mean chasing water vapor to the end of a horizon; just look for the color fruit or veggie you haven’t eaten yet and gobble it up like you’re in a video game. The more you chomp, the longer you’ll be around. Pretty delicious strategy, if you arm yourself with these handy recipe suggestions:
Continue Reading Go Eat a Friggin’ Rainbow! Alie & Georgia’s Guide to Colorful, Healthy Eating
As a family we love taking road trips, especially after having moved to Brooklyn, where we feel a bit constricted by the “concrete jungle.” It’s fun to load up the car, punch a few digits into the nav system and go explore what surrounds the city: Long Island and the Hamptons to the east, Upstate New York to the north, Pennsylvania to the west and south.
Tradition wants that we never leave for a road trip without a couple of bags loaded with food, and possibly a cooler with drinks: When traveling with kids, it’s always better to be ready rather than to all of a sudden become slave to a tantrum because of an empty stomach. Therefore, whenever we embark on a new road trip adventure, we never leave without our mortadella or prosciutto sandwiches, the absolutely necessary slices of pecorino cheese to eat with some fruit, and the occasional yogurt, cereal bar or bag of cookies. What we carry along with us goes into our “first-aid kit” in case of hunger; otherwise we usually have tons of fun trying to figure out what to eat locally and where. We ask people on the side of the road; we read every sign posted; sometimes we even track down smells. Imagine driving on a late-summer afternoon and smelling barbecued meat and fresh corn. Wouldn’t you stop the car to smell the air and adjust your route?
When we travel across Italy it is extremely easy and safe to rely on the local Autogrill, a fantastic chain of highway pit stops where the food is prepared on the spot by cooks from the area.
Continue Reading Gabriele Corcos and Debi Mazar’s Road Trip Eating Tips
Actress Tiffani Thiessen likes to throw intimate dinner parties at her house for her celebrity friends. She let us film them. We call it Dinner at Tiffani’s. Tune in for Tiffani’s favorite home-cooked dishes (Balsamic Glazed Brussels Sprouts with Pancetta, for example), delicious drinks (Blackberry Cocktail, for another) and entertaining stories from Tiffani’s celebrity guests.
We caught up with Tiffani to ask her about her hosting style, her favorite restaurants and more.
Cooking Channel: How would you describe your hosting style?
Tiffani Thiessen: Relaxed, warm, inviting and fun with a big side of silly.
Continue Reading Tiffani Thiessen’s Dinner Party Secrets and More
Cooking Channel’s original web series Good to Know offers up genius DIY hacks that will ease everyday chores and up your party-planning game. Today, hosts Dan Pashman and Laurie March kick off the holiday season with tips for creating an awesome, interactive kids’ table for any family shindig using craft paper, stickers, cupcake trees and even a non-alcoholic scorpion bowl. With these handy tips, pint-sized guests — and their parents — will be begging for a spot at the kiddie table:
Continue Reading Good to Know: The Ultimate Kids’ Table
This fall on Cooking Channel, catch all-new episodes of your favorite shows, see some familiar faces and tune into brand-new shows you won’t want to miss! Here’s a preview of what’s in store this season on Cooking Channel:
Best in Chow
Comedian and road warrior Cris Nannarone ventures to find the best burger, pizza or taco from restaurants and food trucks. The top three contenders will ultimately go to battle, and Nannarone will learn the secrets of what makes their dish special. Will their dish have what it takes to win the war? Begins Wednesday, October 9.
Continue Reading Cooking Channel’s Fall Preview
The whole world likes pizza. But in New York City, we have a love affair with it. Italian-American pizza as we know it was born here. New York City is the “slice joint” capital of the world, but if you can’t make it out to the Big Apple, I’m going to show you how to make it right in your own kitchen at home.
First, let’s talk about your oven. What gives New York-style pizza its signature crispy crust is the deck ovens that we use. Deck ovens have thick stones that we cook the pies directly on. These stones retain a lot of heat and give our crusts that unbeatable bottom. To convert your home oven, you’re gonna need a pizza stone. Don’t have one? You can use quarry tiles.
Go to Home Depot, buy a box of quarry tiles, put your oven rack all the way to the bottom and lay your stone or quarry tile over the rack. The stone needs to be heated all the way through before putting your pizza on it; otherwise you’ll end up with a cooked top and a soggy bottom. Turn your oven up as high as it goes; we want to get to about 550-600 degrees F. Let it preheat for at least an hour.
Continue Reading How to Make New York-Style Pizza at Home
Tune in to Cooking Channel at at 2:30pm ET for a taste of GAC’s Kimberly’s Simply Southern with Kimberly Schlapman, of the band Little Big Town, bringing us authentic Southern recipes from her Nashville kitchen.
As Kimberly tours America with her country-singing quartet, she explores the wonderful local foods in each city. This life on the road helps her learn about different ingredients while meeting the many fascinating people that share her love of food. Everyone she meets adds a touch of inspiration to her classic Southern recipes, and back in her kitchen in Nashville, Kimberly whips up her own twist on some traditional family recipes. And don’t be surprise when Kimberley welcomes a few fellow country artists into her home to help her cook and feast on the authentic Southern meals.
Looking for some Grandmother-approved fried chicken? Look no further. Or how about Captain Jim’s Lobster Casserole, inspired by Little Big Town’s tour stop in Maine?
For more Southern-inspired dishes, tune in to Kimberly’s Simply Southern at 2:30pm ET on Cooking Channel. Then find out when to watch the all-new season 2 on GACtv.com.