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Cookbook Giveaway: Dish Do-Over

Cheeseburger Pizza Recipe

Bacon, fried chicken, chocolate, cheeseburgers — all classics, all exceptional. But here’s something that will surprise no one: They’re also all exceptionally unhealthy.

Dish Do-Over

Sure, it’s a bummer. But there’s a silver lining, and its name is Dish Do-Over. The brand-new cookbook from author Joanne Lusted, host of Cooking Channel’s Compete to Eat, focuses on creating comfort food favorites that are completely guilt-free. Even better news: The book features over 125 creative recipes that promise to keep you on track from breakfast through dinner (there are even a few good-for-you desserts).

What’s Lusted’s secret to cleaning up rich dishes? Savvy ingredient swaps (think Greek yogurt instead of sour cream) and simple cooking techniques that are big on flavor but light on fat (like baking bacon instead of frying it). Basically, these are win-win recipes that are actually completely satisfying.

 

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Hurricane Sandy: A Message From Brooke Johnson

Cooking Channel and Food Network Logos

To our Food Network & Cooking Channel audience,

First and foremost, if you have been impacted by Hurricane Sandy, we hope that you and your loved ones are safe and sound.

Many of you probably didn’t realize, but our Food Network & Cooking Channel headquarters are located in lower Manhattan. Like most of that area, our office is currently still without power and our entire staff is doing their very best to work remotely (if possible) while the area begins the process of returning to normalcy. Despite the hurricane, our New York team as well as personnel in offices not directly impacted by the storm, have been working tirelessly to keep our programming and digital content updated and available for you.

Food Network & Cooking Channel have made a corporate donation to the American Red Cross Disaster Relief fund to support restoration and care efforts benefiting people impacted by Hurricane Sandy. I know that our team right here in New York, despite limited or no access to power or internet, has volunteered with many worthwhile organizations to aid recovery efforts and we will continue to do everything we can.

We will keep you updated in the coming days, but in the meantime, we ask for your patience as New York, and the entire East Coast, recover from the devastating impact of Hurricane Sandy.

Warmest regards,

Brooke Johnson
President Food Network & Cooking Channel

Poll: The Ideal Cookbook Shelf

Does this "Ideal Bookshelf" look like the one in your kitchen?

This print Ideal Bookshelf 102: Cooking by Jane Mount on art site 20×200 caught our eye, and made us realize that we haven’t had a good cookbook round up in a while…

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Cooking The Channel: Emeril’s Butternut Squash Cobbler

Butternut Squash Cobbler

Emeril's Butternut Squash Cobbler

Butternut squash risotto. Butternut squash soup. Roasted butternut squash. My diet has been full of the stuff ever since I invested in a bushel bag of butternuts. But since there’s only so many bowls of soup one person can eat, I needed to branch out. Enter Emeril’s recipe for Butternut Squash Cobbler: Use the last of the season’s squash to throw together an impromptu dessert easy enough for a Wednesday night.

And here to show you how, a special guest: my mustached sidekick/sous chef, Bertram the Butternut Squash.

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Cooking the Channel: Kelsey’s Steamed Salmon Pouches

Kelsey's Salmon En Papilloute

Kelsey's Sesame-Ginger Salmon en Papillote

Like everyone in January, I’m trying to eat just a little bit healthier. (Literally everyone — people were fighting over the last bag of spinach at the my grocery store yesterday.) But as a food lover, that doesn’t mean I want to go bland, so I was excited to try Kelsey’s Asian-inspired, pouch-steamed salmon with ginger, peppers and baby bok choy.  Here’s how to make it, plus tips on cooking en papillote.

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Fit-into-Your-Holiday-Party-Outfit Recipe: Nutty Sweet Potato Soup

Ellie Krieger's healthy and filling sweet potato soup will keep you warm this season.

It’s tough to transition in to a “normal” diet on the heels of Thanksgiving, and then to maintain control in December when tempted daily with holiday cookies, hot cocoa, figgy pudding, eggnog, latkes, gingerbread . . . whatever does you in. Don’t you wish you could savor rich casseroles and buttery cookies forever without the fear of wearing sweatpants to the office holiday party?

You could hold out for that Christmas miracle, or you could make a big pot of sweet potato soup, which is amazing for the following reasons:

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Fall Fest: Cauliflower With Sweet Potatoes

Quick, veggie main dish: Bal's Cauliflower With Sweet Potatoes.

Fall Fest 2010We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Looking for a quick, meatless weeknight meal that isn’t PB&J? Of course you are. As temperatures outside decrease, our desire for warm, comforting foods increases. But time spent in the kitchen and waistlines needn’t increase as well. Spice Goddess Bal Arneson’s Cauliflower With Sweet Potatoes is a quick, healthy Indian main dish that will warm you up and fill you up. It’s perfectly spiced without being spicy (though heat-lovers might choose to saute some jalapenos along with the onions in the recipe), and if you can manage to save any, the leftovers are great for lunch the next day, or for breakfast served alongside a fried egg.

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Fall Fest: Roasted Beet Salad

Kelsey's Roasted Beet Salad, topped with pears, toasted almonds and goat cheese.

Fall Fest 2010We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

If you think you hate beets, chances are you’ve just never had them cooked properly. Perhaps your 8-year-old self was force-fed slimy, pickled beets from a can, so of course you’re still fearful. Well it’s time to give beets a chance. In celebration of Fall Fest 2010, this week, we’re talking about root vegetables. And among the potatoes, rutabagas, carrots. turnips and other fine veggies in this group, beets stand out as an under-appreciated jewel . . . a diamond in the rough . . . a ruby in the dirt, if you will.

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Cooking the Channel: Bal’s Lentil Cookies

Bal Arneson's Lentil Cookies. That's right--lentil cookies.

Lentils are high in protein and fiber and are one of the best vegetable sources of iron out there. They’re popular in India, the Mediterranean, Pakistan and the Middle East, and are easily found in any neighborhood grocery store in the United States. Lentils are also inexpensive, so a great pantry item for families to stock up on. But once your pantry is full, will your kids eat these little legumes? Maybe.

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Fall Fest: Paneer With Spinach


Fall Fest 2010We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

We’ve transitioned from summer fest to fall fest, and this week we’re talking about spinach.  Paneer with Spinach, also called Palak Paneer, is a vegetarian Indian dish made with . . . well, spinach, and paneer, a firm Indian cheese. It’s quite popular; it gets prominent placement on Indian menus and is usually part of an all-you-can-eat Indian buffet. But making your own at home is easier than you think.

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