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.
Continue Reading Cookbook Giveaway: Camille Styles Entertaining
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).
Continue Reading Cookbook Giveaway: Rachel Khoo’s My Little French Kitchen
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.
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.
Continue Reading Traditional Fried Chicken Flies the Coop in Favor of the Sweet and Spicy
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.
Continue Reading 10 Things You Need to Know About Food Festivals (and How to Survive Them)
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.
Continue Reading Cookbook Giveaway: Orange Is the New Black Presents The Cookbook
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.
Continue Reading Behind the Wine: It’s Harvest Season in Oregon
Sundown on Wednesday marks the eve of 5775 in the Jewish calendar and the beginning of the Rosh Hashana holiday. While most celebrations lack much of December’s New Year’s Eve flair (no Champagne, and there are yarmulkes instead of party hats), the holidays do share one common tradition: Everyone gathers for a huge meal. If you’re looking to amp up your holiday dinner — or you simply want to enjoy a fall-centric menu — give these classic dishes a spin. You might like them enough to incorporate them into your next New Year’s party. After all, who needs caviar when you have kugel? L’shana tova (aka happy New Year!).
Continue Reading Happy New Year: Our Sweet Rosh Hashana Menu
As any gluten-free baker knows, creating a wheat-free substitute for all-purpose flour might as well require a Ph.D. in chemistry. While a store-bought mix might work for one recipe (say, cookies), it could yield hockey pucks when used for bread or muffins.
That was the epiphany that Austin-based Blackbird Bakery founder Karen Morgan had eight years ago while working as a pastry chef in France. French bakers rely heavily on specific flours for their various breads and pastries, so why would we assume one all-purpose option would work equally well in all gluten-free goods? (In fact, the absence of gluten increases the need for precision in flour.)
Since then, Morgan has developed six flour blends to suit all manner of baked goods, from biscuits to cakes. In her new book, The Everyday Art of Gluten-Free (on sale today), Morgan shares mixes in dedicated chapters that showcase a number of sometimes surprising ways to use each of them. Turn her biscuit blend into tacos or ice cream cones; the donut and fritter blend could become fried calamari or gumbo; and the pie and pasta blend is your ticket to Danishes and gnocchi, and so on. Whether you’re allergic to gluten or you have chosen to eliminate it from your diet, Morgan ensures you can have muffins and cookies, rather than homemade hockey pucks.
Continue Reading Cookbook Giveaway: The Everyday Art of Gluten-Free
Basil plants everywhere else have grown wild this summer and now you’re probably wondering what you’re going to do with the rest of your abundant supply.
Your first instinct is probably to make a boatload of pesto. Do it. One can never have too much pesto. But once you’ve tired of pesto, it’s time to branch out with your basil options. The beautiful thing about basil is that it’s naturally sweet, so adding it to desserts (pair it with strawberries and ricotta) isn’t too much of a stretch.
Use up the rest of your basil supply with these 25 recipes:
- Drizzle Basil Oil over some sliced tomatoes and fresh mozzarella for a classic Caprese salad.
- Lemon Basil Potatoes make for a fresh alternative to mayo-heavy potato salads.
- Pulse together some Italian staples like garlic, basil and Parmesan for a simple side dish on Italian night, Basil Garlic Bread.
- Giada’s Tomato, Watermelon and Basil Skewers (pictured above) are drizzled with a balsamic reduction and sprinkled with some sea salt, making for a fresh balance of sweet and savory.
- Kelsey Nixon’s take on risotto, Lemon-Basil Orzotto, is a quick and easy weeknight dinner fix.
Continue Reading 25 Ways to Use Basil