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Take a Taco Trip with Aaron Sanchez

Tonight at 9:30pm ET, Chef Aarón Sánchez — the badass Mexican dude you see on Chopped every time you turn on the TV — is heading out on a simple mission: to stuff himself with the best tacos in the country, every week, one city at a time, from the sophisticated to the mom-and-pops.

His Taco Trip begins in a place you might not associate with tacos, but is home to the country’s fifth largest Hispanic community.  Tune in to meet the chefs, families and locals who have helped define Chicago’s culinary landscape. Or check back here tomorrow to watch the full episode for free online.

Sifted: Gingerbread Baked Doughnuts, Rum Ball Ice Cream + More

Gingerbread Doughnut Holes

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  • Just like pumpkin spice trickled its way into all of our baked goods and cloying coffee drinks at the start of October, gingerbread is at your service for the holiday season and beyond. Before you reach for the cookie cutters shaped like little men, make a batch of Edible Perspective‘s gluten-free, sprinkled-and-spiced Gingerbread Baked Doughnuts instead.
  • If your holidays are spent biting into rum ball after rum ball, The Sugar Hit‘s Rum Ball Ice Cream might just be your idyllic scoop. Studded with rum-soaked raisins and brownie chunks, this ultra-creamy scoop of milk chocolate ice cream is as rich as it gets, and its ice cold temp is excusable no matter how many down parkas you have to pile on to go outside.
  • Though candy bark dusted with shards of candy cane remains an iconic holiday treat, Pop Rocks Candy Bark are here to shake up the chocolatey staple. Foodie with Family‘s recipe is as fizzy and festive as it gets, with strawberry pop rocks bringing a fruity effervescence to its dark chocolate base.
  • Would a bagel without a hole in the middle be a bagel at all? Top with Cinnamon proves that all the seasoned flavor of your plush, need-not-be-toasted favorite can arrive in loaf form, too. The sliceable Bagel Bread Loaf is yeasty in all the right ways and cloaked in poppy and sesame seeds. Of course, it’s best taken with a whirl of cream cheese.
  • Hosting a brunch during the month of December means one thing for dessert: bread pudding. Soaked with a cocoa powder-laced custard and topped with a creamy chocolate icing, Picky Palate‘s Gooey Chocolate Peppermint Bread Pudding is the most decadent concoction that day-old bread has ever seen.

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Meatless Monday: Massaged Kale Salad

Massaged Kale Salad

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Suffering from a case of the meh-days? No surprise there; we’re all recovering from this holiday weekend’s massive amount of food and intense family time.

Don’t sweat seasonal overload — fight back against it with salad. Specifically, this kale and mango salad which is artfully studded with pepitas for crunch and protein. As you work the dressing into the greens (hence the salad’s name), the kale will begin to wilt and lose its bitterness (while remaining hearty enough to feel like a satisfying meal). You’ll likely want to repeat throughout the holidays (between the big roasts and the pies).

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Cookbook Giveaway: Camille Styles Entertaining


If you’re familiar with our Party in Five series, in which we share clever ideas for themed and everyday-occasion parties that can be pulled off with just five essential “ingredients,” then you know the woman behind the celebrations: Camille Styles. Together with her talented editorial team, Camille produces these fun, funky and functional affairs, and she shares her tips for entertaining with ease. Some of our faves? A football game-day fete, a fabulous fiesta, a DIY dim sum party, a pizza grilling gathering and the OG: a beer-tasting bash.

On her website, Camille further demonstrates her hostessing prowess with recipes, beautiful photos, and tips written by both herself and a network of contributors. And now, five years after launching her site, Camille has written a brand-new book (on sale this week), Camille Styles Entertaining, in which she shares ideas for dining, decorating, cooking and generally dominating life, season by season.

As we approach Thanksgiving or consider hunkering down with bowls of butternut squash soup at cozy fall dinners, I asked Camille to share with us her top tips for setting a fall table, so your environment will look as good as your food tastes.

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Cookbook Giveaway: Rachel Khoo’s My Little French Kitchen


On her Cooking Channel show, Little Paris Kitchen: Cooking with Rachel Khoo, Rachel reveals the modern, un-stuffy side of Parisian cuisine that falls somewhere in between classic bistro dishes and tasting-menu plates of Michelin-starred establishments. Whether uncovering the city’s hidden cafes and purveyors, or serving dinner for two at the one-table restaurant in her tiny apartment, Rachel proves there are many sides of French fare to be explored.

In her book My Little French Kitchen (the translation of the restaurant name La Petite Cuisine), now available in the United States, Rachel goes beyond the Paris arrondissements to explore the French countryside, bringing the best dishes and techniques from her travels back to her pintsize flat. The six chapters highlight the most-iconic foods — and surprising modern twists — from each region, like Red Wine Roast Chicken from Bordeaux (shown above) and many herb-filled dishes from Provence. Amid the recipes you’ll find stories and photos of Rachel’s adventures, sure to inspire wanderlust (or provide fodder for trip planning).

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10 Worst Restaurant Fails

There’s a certain excitement in the air when a new restaurant opens up in the neighborhood. Finally, a reason to leave the house. However, not all eateries are worthy of you escaping from your bubble of Netflix and Facebook “Likes.” Some of them are downright failures in every conceivable way possible. Here are the worst of the worst of these sad experiments in eating displeasure, the biggest successes in failure-dom, if you will.

Photos: 10 Worst Restaurants in the World

For more restaurants that could benefit from the expertise of Cooking Channel chef, check out tonight’s new Restaurant Redemption at 10pm ET. Tonight Ching-He Huang reinvent the food and decor of a boring and predictable Chinese place called Pho-Barclay in New Jersey.

 

Traditional Fried Chicken Flies the Coop in Favor of the Sweet and Spicy

There are few foods revered for their simplicity and nostalgia-inducing power like crispy, juicy fried chicken. But on Thursday night, 17 prominent New York City-based chefs and restaurants proved that sometimes it pays to shake up an old classic when they served their unique takes on chicken to guests at Central Park’s Loeb Boathouse.

Held on the opening night of this year’s New York City Wine & Food Festival, the fourth annual Chicken Coupe (presented by Cooking Channel) was hosted and judged by fried chicken enthusiast Whoopi Goldberg. Goldberg had approached festival founder Lee Brian Schrager several years ago about dedicating an entire event to the universally loved dish, and this year, she wrote the foreword to Schrager’s book, Fried & True — so you might say they know a thing or two about anointing a winning bird.

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10 Things You Need to Know About Food Festivals (and How to Survive Them)


Around the Cooking Channel and Food Network offices, everyone is gearing up for this weekend’s 7th annual New York City Wine & Food Festival, beginning tonight. For four days, NYC will be taken over by food industry innovators cooking, speaking and feeding folks at nearly 100 different events across the city. Our brazen editors will branch out, attempting to cover as much ground as possible to report back to you hungry Devour and FN Dish readers on the festival’s happenings.

If you’ve never been to a food festival, it’s important to prepare yourself before diving into the gluttonous, glorious adventure that they can be. I recently had the opportunity to attend Feast Portland — a three-day food festival celebrating Oregon’s unique culinary culture — where I learned the hard way that even food editors have finite stomachs. And so, too, do you — so read on as I reveal 10 food festival truths to help you navigate the bottomless bites to come.

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Cookbook Giveaway: Orange Is the New Black Presents The Cookbook

Fans of Netflix series Orange Is the New Black know that food is integral to the story (and backstories) of the women incarcerated at Litchfield Correctional Institution. Prison politics revolve around the operation of the kitchen — and the hairnet-wearing servers wield power by dispensing or withholding helpings of mess-hall slop. As Red says early on in the show’s development, “There’s the people who serve the bread, and the people who eat the bread.”

In Orange Is the New Black Presents: The Cookbook (Bites, Booze, Secrets, and Stories From Inside the Big House) (on sale today), the show’s complex characters are further explored through their relationships with food, revealed in the headnotes to their recipes. You’ll find familiar prison fare from both Red’s and Gloria’s kitchen reigns (and that SHU Moldy Mystery Meat), but more interestingly, the food from prisoners’ pasts that provides glimpses into how they devolved into criminals. There’s Vee’s Butternut Squash Soup, which Taystee devoured as readily as she warmed to her drug-dealing family, and Red’s famous Pirozhki, which symbolizes the past she has left so very far behind.

For Piper, food often serves as a mirror, contrasting her present-day existence with the frivolity of her life with Larry. When Red tries to starve her in Season 1, Piper finds it ironic that she used to subsist on lemon-cayenne-maple syrup cleanses to lose weight, and she yearns for the Whole Foods lifestyle (and the Crack Almonds to be found there). Then there are the types of beverages inmates concoct to get them through their sentences, like Poussey’s Hooch, shared here with the number of different mixers that compose the illicit cocktails. The full-page photos and clever behind-the-scenes tales will give eager binge-watchers something to nosh on until Season 3 is released sometime in 2015 — and plenty of time to prepare a themed viewing-party menu.

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Behind the Wine: It’s Harvest Season in Oregon

vineyard

October is an exciting month in the agriculture world, as peaches and corn give way to apples and pumpkins, prime for the picking. And in certain vine-filled valleys, it’s a lush time, indeed: the grape harvest. On a recent visit to Willamette Valley — Oregon’s up-and-coming wine region known for its bold Pinot Noirs and crisp Chardonnays — we learned that an unusually warm summer had sped up the growing and ripening process, resulting in an earlier harvest. Lucky for us, that meant we were able to get up close and personal with those big, juicy grapes.

To learn all about the harvest process — and see how varying microclimates within a 10-mile radius can yield entirely different grapes — we visited a few different wineries. We checked in with Winemaker Melissa Burr from Stoller Family Estate as she sampled some of the new juices coming off of the vines, and toured Sokol Blosser and Penner-Ash wineries to see how their harvests were progressing.

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