AKA THE APPLE OF MY PIE
My great-uncle Richard used to own acres and acres of orchards in Pennsylvania, and I fondly remember picking apples for him after school. I’d climb up the rickety, old ladder, an apple basket in hand, and shimmy out onto a branch to pull ripe fruit from the tree limbs. Uncle Rich taught me at an early age the differences among all the varieties — which ones were used for baking or for cider, and which could be eaten right off the tree, crisp and sweet. Oddly enough, despite having an unlimited supply of fruit, we didn’t eat a lot of apple pie growing up. It wasn’t until I was graduating college and moving in with my boyfriend that I figured I should learn to make pie. I failed at it many times back then — forgetting the sugar, using the wrong apples, forgetting to add the top crust — it’s a wonder I didn’t set our apartment on fire. That boyfriend became an ex-husband, and as I got better at relationships, I also got better at baking pies.
Continue Reading Beat the Wheat: Gluten-Free Apple Pie
Vampires, beware. Roasted garlic is nearly impossible to resist at this time of year, whether it appears as a toast topper or an enhancement to fluffy mashed potatoes. Roasting takes pungent and spicy garlic cloves and mellows them into a soft and buttery spread. Embrace this fundamental cooking component with five of our favorites.
Continue Reading Fall Fest: Roasted Garlic Recipes Worth Worshipping
Bright orange and already popping up on porches across the country, the pumpkin is the most infamous fall signifier. Beyond its decor potential, this member of the squash family is also a bit magical (just ask Cinderella or check out The Legend of Sleepy Hollow). Of all the lore, we’re partial to Peter Peter Pumpkin Eater for his diet and all it’s gourd-infused potential. Tempted to try it? Here are the five ways to start.
1. These pumpkin-packed sticky buns (pictured above) are practically guaranteed to improve any autumn morning. The gooey pastry is topped with a sweet pecan-bourbon caramel sauce for an extra indulgent coating.
Continue Reading Fall Fest: Eat As Much Pumpkin as Possible
Ready yourself for impact because that magical time of year when apples manage to sneak their way into every corner of your autumnally themed life is now. Just try and look away as their dappled red and green skins flood quaint little baskets at farmers markets. Resist the smell of freshly fried cider doughnuts? Impossible. You might as well just surrender as “25 new ways to cook with apples” overtakes your Pinterest feed.
Speaking of which, here’s a delicious dinner recipe to try using apples.
Continue Reading Dinner Rush! Pork Chops with Pierogi and Seared Apples
Sriracha is an addictively spicy hot sauce that has found its way into the kitchens and hearts of cooks around the globe. Although it originated in the Thai city of Sri Racha, Sriracha is now used to kick up all types of cuisines. You can use it on everything from your morning eggs to an evening cocktail. Sriracha definitely carries heat (a dot of the stuff will do the trick), but the hot sauce has a complex flavor; it’s vinegary and slightly sweet behind that red hot heat. Next time you’re craving something hot, reach for a bottle of your favorite Sriracha and get your fix with these 25 ways:
- Start off by making your own Sriracha-Style Hot Sauce. It’s an overnight process, but if you properly can and seal it, this homemade Sriracha lasts up to a year.
- Kelsey Nixon’s Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw is a lighter variation on the standard burger. The quick-pickled slaw adds lots of texture and flavor without a ton of calories.
- Pimento cheese is a traditional Southern food, made with cream cheese, pimentos and shredded Cheddar. Normally served between two sliced of white bread, try the spicy version, Matt’s Sriracha Pimento Cheese Dip with vegetables and cracker for dipping, in a sandwich or even on top of baked potatoes.
Continue Reading 25 Ways to Use Sriracha
AKA Pizza to Make Your Doorbell Ring
I’m a big Gilmore Girls fan, but nothing bums me out more on that show than when Lorelai and Rory order pizza. Diagnosed with celiac just as the show went into syndication (and the weekend marathon watching commenced), I still get super-sad when the gals of Stars Hollow try to save a bad day by ordering pizza — something I’ll never be able to do again.
Pizza’s a tricky thing for people who can’t eat gluten. Lots of places make gluten-free pizza, but they don’t use separate prep and cooking areas, and cross-contamination is a risk not worth taking.
Still, there’s no such thing as “out of sight, out of mind” when it comes to the awesomeness that is pizza, whether it’s with icy soda or cold beer.
Continue Reading Beat the Wheat: Gluten-Free Pizza Recipe
You know what they say about an apple a day. So why not commit to getting in your red (or green) all week long. We’ve developed the perfect meal plan for a week of all-apple eating.
Sunday: With an eye toward Monday breakfast, make a giant apple crisp. Kelsey’s 5-star apple crisp recipe (pictured above) comes together quickly and is ideal for a dinner party or leftovers.
Continue Reading Fall Fest: A Week of Apple Recipes
Why is it that pasta is the go-to “pantry raid” dinner of choice? Sure, pasta just seems so effortless and satisfying. But here’s a fun fact: so is risotto.
Arborio rice. Stock. Some aromatics. The vegetable of your choice. Cheese. That’s pretty much all you need to have on hand to get dinner on the table.
Continue Reading Dinner Rush! Wild Mushroom Risotto with Honeyed Mascarpone
I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I’ve baked this pie using frozen berries with great success.
Prep: 45 minutes
Cook: 60 minutes
Yield: One 12-inch pie
Continue Reading Bake a Lattice-Top Blueberry Pie
Worst Things About Fall: school; everything is suddenly pumpkin flavored; it’s getting brisk out there.
Best Things About Fall: Oktoberfest, everything is suddenly pumpkin flavored; awesome new shows on Cooking Channel.
Here’s a peek at our fall TV lineup. Get pumped for some of the best new shows and best returning shows on Cooking Channel this fall.
Premieres September 27
Saturdays at 1:30pm ET
Web sensation and online superstar Laura Vitale brings her take on American mealtime to television. With an emphasis on simple and seasonal, Laura blends easy but enticing recipes and girl-next-door charm, making meals that America will adore.
Continue Reading Cooking Channel’s Can’t-Miss Fall TV Schedule