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How to Use All Your Zucchini

Zucchini always seems to be the hardiest vegetable in the garden. Like clockwork, it is now abundant in gardens and farmer’s markets alike. If you’re awash in zucchini and looking for new ways to eat it, try one of these recipes below or check out our gallery of the top 20 ways to eat the green squash:

Eat it raw: Shave raw zucchini into thin ribbons on a mandoline, then toss it with a citrusy dressing for this zucchini carpaccio.

Add it to meat: You can lighten up meatballs or meatloaf by adding grated zucchini, like in these meatballs.

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The Chicken Mole Pizza Pie

It used to be that pizza featured cheese and sauce and, if you were lucky, pepperoni. In recent decades, however, pizza has come to mean just about any circular bread-based concoction usually topped with cheese. Case in point: chicken mole pizza.

In case your definition of Mexican food primarily includes Taco Bell, mole usually refers to a chocolate-based simmer sauce. That’s a gross over simplification but, regardless, it tastes amazing. East coast pizza chain Mellow Mushroom just unveiled their Fully Blazed Chicken Mole Pie, which replaces tomato sauce with chocolate sauce and pepperoni with chicken. Other toppings include mozzarella, feta cheese, caramelized onions and mushrooms.

In addition to the pie, the chain also offers a chicken mole sandwich, which throws the aforementioned toppings onto a giant hoagie roll.

Dinner Rush! Tomato-Cantaloupe Salad w/ Lemon Grilled Shrimp

Melons, melons, everywhere, so what do we do now? If you’re tired of eating them as simple wedges, try incorporating them in your savory dishes.

When paired with fresh zucchini, corn or, in this instance, tomatoes, melons make an affordable and delicious side salad that’s perfect for lazy backyard barbecues. They’re adaptable, versatile and practically begging to be tossed with fresh herbs and fruity olive oil.

While the combo in this recipe uses cantaloupe, feta and tomatoes for heartiness, you can lighten things up with watermelon or go green with a blend of honeydew, cucumbers and basil. Just be careful with all of this experimenting — you might never be able to look at a wedge of melon the same way again.

Tomato-Cantaloupe Salad with Lemon Grilled Shrimp

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Sifted: Raspberry Ripple Buckwheat Porridge, Matcha Lemonade + More

Raspberry Ripple Buckwheat Porridge

Hot Links We’re Loving:

  • If the word porridge just makes you think of Goldilocks and her search for the middle ground, it’s time to try Raspberry Ripple Buckwheat Porridge by My New Roots. This raw take is made by soaking protein- and fiber-rich buckwheat overnight before streaking it with a maple-spiked raspberry ripple. It’s just right.
  • Looking for the refreshment factor of lemonade without sacrificing the jolt necessity of coffee? Spoon Fork Bacon stirs up Matcha Lemonade, which beats the heat and has a zap of reinvigorating caffeine.
  • Peaches get a lot of love at this time of year, but don’t overlook the other in-season stone fruits. Adventures in Cooking uses one single apricot to make Salted Caramel Apricot Pots de Crème, which marries a sweet, caramelized sugar flavor with the welcome tartness of the tiny fruit. It’s the perfect finale to a summery outdoor dinner party.
  • The same way that orange and dark chocolate just belong together, Lemon White Chocolates from Chasing Delicious balance the sweet-and-sour nature of citrus with the creamy, delicate notes of white chocolate.

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G. Garvin’s Chicago Travel Tips

Chilling with Christine Cikowski at Honey Butter Fried Chicken

The Windy City is an amazing vacation destination to explore with your family and friends. The third-largest city in the United States is home to jazz, comedy and the country’s first skyscrapers. Many visitors stick to the downtown area, but the next time you’re in Chicago, go beyond the central district. Locals identify proudly with their neighborhoods, and there you’ll find some fantastic restaurants.

Grandma J’s
Grandma J’s sits in the up-and-coming neighborhood of Humboldt Park. This is a hip space the locals love, because it’s filled with knickknacks that would remind you of your grandmother’s house. The food is no joke — if you want a fun breakfast, go for the duck three ways or the pork belly Benedict.

Honey Butter Fried Chicken
Honey Butter Fried Chicken is the product of two chefs with a big passion for putting the butter on the bird. It seems like a simple concept, but it’s a delicious one. You can’t go wrong with any of their chicken dishes with homemade honey butter, but make sure you try the sides like the macaroni and cheese, too.

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Harvard Students Invent Aerosol Spray Cake Batter

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First, man invented cheese. Then, man invented aerosol spray cans. Obviously this led to aerosol spray cans filled with, sort of, cheese. The masses, sort of, rejoiced. Now, thanks to a couple industrious inventors, this technology is finally being applied to everyone’s favorite birthday dessert, cake.

Harvard students John McCallum and Brooke Nowakowski decided to take the technology used for whipped cream and pseudo-cheese and apply it to cake batter. The result? Just about the easiest way to prepare a cake ever. The accelerant used in the can eliminates the need for a rising agent, such as baking soda or baking powder.

They’re calling it Spray Cake. According to the inventors, the cakes bake in the microwave in under a minute and they manage to accurately capture the ‘mouth feel’ of traditionally-made cakes. Let’s hear it for human ingenuity!

Meatless Monday: Zucchini Ribbon Pasta

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?

It’s that time of year when zucchini is everywhere, whether you’re growing it, getting a pile from the CSA or accidentally purchasing a crateful from the farmers’ market (we get it — they looked that good). But now you’re left wondering, what am I supposed to do with this stuff? The answer: Make this zucchini ribbon fettuccine. Ellie Krieger laces green and yellow squash ribbons throughout  whole wheat pasta before topping the whole dish with grated Parmesan and fresh herbs. Red pepper lends just enough kick to keep things interesting — and ensures that you’ll be making this bright dish again soon. Give your tomato sauce a break and enjoy the season’s bounty (or rather, find a reason to feel less guilty about all that green).

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French Supermarket Starts Selling ‘Ugly Vegetables’ to Decrease Food Waste

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There’s no inherent advantage to eating camera-friendly fruits and vegetables. At the end of the day, aesthetics do not affect taste or nutrition. Still, distributors tend to sell mostly pretty produce, given the ugly type a one-way ticket to the trashcan. This, unsurprisingly, wastes a ton of food. One French supermarket is trying to nip this in the bud by focusing solely on those sad, neglected, disfigured edibles.

French chain Intermarché came up with the rather ingenious idea of securing shipments of unattractive fruits and veggies direct from the farmers themselves. They sell them 30 percent cheaper than their insufferably attractive cousins. They also sold prepared foods made exclusively from the plug ugly produce, thus proving to consumers that the taste is unaffected.

The campaign was a success, with each and every store selling over 1.2 tons of the abstruse produce in the first two days. Let this be a lesson to us all.

Frozen Friday: The Truck Treats

We’re in for a long, hot summer. So to stave off heat stroke, we’re bringing you our favorite summer treats each week as part of Frozen Friday, giving you the scoop on our favorite ice-cold recipes and party ideas to help you stay cool all summer long.

As we celebrate National Ice Cream Day this Sunday, we felt the need to pay homage to the jingling trucks that never cease to make kids (of all ages) come running. If you’ve never tried one of these (admittedly) artificial delights, welcome to a weekend of crunchy, chocolate-covered bliss and a lifetime of indecision over which to call your favorite. Whether these induce nostalgia or new sugar comas, here are five homemade versions of the childhood classics.

1. Choco Tacos: Raining Hot Coupons makes “America’s coolest taco” a little bit cooler (and surprisingly simple) with sculpted waffle bowls and fudge ripple ice cream covered in melted chocolate and chopped peanuts (pictured above).

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The Scoop: Ramen Rants and French Fines

From ramen rants to French fines, here’s a boiled down list of this week’s headlines:

  • Any Way You Slice It: Pizza Hut partners with Hershey’s to bring us the ultimate, 8-inch pizookie.
  • Successfully Unsuccessful: In the wake of Crumbs’ closure, Slate records every time a food fad was deemed “the new cupcake” in English publications since 2006.
  • High and Mighty: A French food blogger has been fined for a negative restaurant review that ranks too highly on Google search.
  • Fried and TrueEater investigates the recent social media frenzy over a package of Fried Chicken Oreos.
  • The Word on the Web: A recent trend report reveals that kimchi is more popular than the Cronut and that ramen is perpetually popular.
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