Not long ago the appearance of asparagus announced that winter is over. But asparagus is now available year round in the supermarket, so for me it’s the arrival of ramps that tells me spring is here. Just last weekend I discovered bunches of these fragrant little plants at the Union Square Farmer’s Market and they’ll be around for the next four weeks.
Continue Reading Ready for Ramps
Make Theater-Style Popcorn at Home - Image Courtesy Food Network Magazine
Sure, you can make fancy-schmancy Mark Zucker-burgers, “True Cheese Grits” and White and Black Swan Pasta all day long, but really, what are the Oscars without popcorn? Skip the bagged stuff — making your own is tastier and simpler.
Continue Reading Cue the Popcorn!
Eat your Brussels sprouts. Yes, please!
Brussels sprouts, once the most dreaded vegetable of children and adults alike, are officially trendy. I’m a fan, and proudly not a bandwagon one — there was never a time in my life when I didn’t adore these sweet and nutty baby cabbages. During the fall and winter, when they’re at their prime, I cook them constantly and order them as soon as I spot them on a menu.
Continue Reading Winter Obsession: Brussels Sprouts
Shaker Meyer Lemon Pie
Some say this is the year of the pie. While I’m all for the advancement of my all-time favorite dessert (yes, I love it more than all things chocolate), I’m with Brooklyn’s Baked bakery co-owner Matt Lewis, who summed it up like this: Let’s talk about pie less and eat it more.
Continue Reading Craving: More Pie!
Are you caught in the middle of yet another winter snowstorm? Take heart! Punxsutawney Phil didn’t see his shadow this morning, which means spring is (supposedly) going to be early this year. We can’t wait. As much as we love chili and stews, we’re ready for a return to the fresh fruits and vegetables that springtime has to offer.
Continue Reading Countdown to Spring
Pretzel Showdown: Steelers Vs. Packers
As a major food person and a seriously minor football fan, I get a bit more excited about the, er, touchdowns on the buffet table than I do about the ones on the field. So I can’t offer any insight on which team will come away victorious, but I do know this: Salty-on-the-outside, soft-on-the-inside pretzels are always a game-day winner.
This year, I’m making my own, with mix-ins inspired by both Super Bowl opponents: The Green Bay Packers and the Pittsburgh Steelers. Here’s how you do it.
Continue Reading DIY Pretzels: Steelers Vs. Packers
Rachel Allen's chocolate cake is the perfect way to celebrate my new favorite holiday.
Did you know that there’s a designated food holiday nearly every single day of the year? Some are a little “out there”—does anyone actually celebrate National Cheese Doodle Day? It’s March 5, if you’re interested. But today’s holiday is one we can wholeheartedly get behind: National Chocolate Cake Day.
Continue Reading Craving: Chocolate Cake
Photo Courtesy Cannelle et Vanille
As winter vegetables go, beets are pretty much as controversial as you get. You don’t hear people debating the virtues of the potato or the butternut squash, but most people either love or hate these sweet, earthy root vegetables.
I’ve been in the former group almost from the time I was in the womb, but if you’re still leery of these roots, these unexpected recipes from Cooking Channel chefs and bloggers around the Web (beet gnocchi and beet-chocolate cake, anyone?) might just change your mind.
Continue Reading We Got the Beets
Warm up with a comforting bowl of soup, like Rachael Ray's easy Sausage and Broccoli Rabe Stoup.
There’s nothing better than a steaming bowl of soup on a cold winter evening, and Cooking Channel chefs are heating things up with an eclectic mixture of soup styles, from classics to fantastic twists.
Three reasons to make more soup:
- The stretch factor makes them budget-friendly and good for feeding crowds. Extra guests? Throw a little more broth and veggies into the pot.
- Leftover soups freeze well and make great homemade lunches if you freeze in single serving portions.
- They’re infinitely riff-able! Sure, it’s good to have a recipe as a guide and for inspiration, but if you happen to have some extra veggies or meat hanging out in your fridge, it’s a soup waiting to happen.
Continue Reading Warm and Cozy Soups