Whether you’re ready or not, the beginning of September undoubtedly means pumpkin spice fever: lattes, muffins, pastas, cookies, breads, pies, smoothies — the list is neverending! Get a head start on the spicing with your own homemade Pumpkin Spice Syrup. Fall’s classic spices — cinnamon, cloves, ginger, and nutmeg — star in a blend of sugar, water, vanilla extract and pumpkin puree to create the perfect — and natural — pumpkin flavoring, but the best part is what you decide to do with it. From pancakes and ice cream, to coffee and oatmeal, the options are harvest-ready.
Start to transition into autumn with more seasonal recipes from Cooking Channel:
A new crop of apples is fruiting. While you may be tempted to use the fall fruit to make an apple pie (a great idea, by the way), apples are versatile enough to go beyond dessert. If you want to cut to their savory core, follow these general ideas: Apples pair well with curry, bacon, pork and and root vegetables. But there are a few flavor surprises in here too. Here are 30 healthy savory recipes featuring apples:
Waldorf Salad: Broccoli slaw makes this healthy salad a snap.
Continue Reading Why You Should Eat an Apple a Day
It wasn’t so long ago that only phones and tablets qualified as ‘smart’ devices. Nowadays, however, that list is growing to include watches, cups and even forks. Here is a pair of Harvard-bound chopsticks to add to the collection.
Introducing Kuaisou, a pair of smart chopsticks created by Chinese search engine Baidu. In addition to scooping up pieces of sushi, these smart sticks can also detect the pH level in food, in addition to analyzing the calories and temperature. They also connect via Bluetooth to your phone, tablet or other device.
If the idea of a pair of chopsticks outplaying you in Jeopardy sounds appealing, you’ll have a while to wait. No release date has been announced.
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
In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm.
Continue Reading Dinner Rush! Quick Cauliflower Curry
Meatless Monday is a global movement, a way of life. Eating 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?
If there’s anything you should be hoarding right now, it’s summer’s fresh herbs. In a matter of weeks, they’ll be gone, disappearing from the landscape just as the days start to seem shorter. Take action while you can with pesto. Make as much basil-based pesto as you can (ideally using pine nuts and pecorino). Reserve half of it to make Debi and Gabriele’s rich vegetarian lasagne. Freeze the rest of the pesto in ice cube trays, so that you can store them until you want to add a bit of summery flavor on a cold winter day. And then enjoy this hearty dish and be happy that bathing suit season is officially over.
Continue Reading Meatless Monday: Pesto Lasagne
Emojis are pretty cool. They allow us to text stupid pictures instead of just texting stupid words. The only downside is that every single thing in the universe has yet to be recreated in emoji-form. For instance, you can text a picture of an ice cream cone but not a simple yogurt. One woman decided to see just how many food items were represented the only way she knew how, by eating nothing but emoji grub for a whole week.
Kelsey Ruxrout, a writer at The Atlantic, underwent this impressive feat. The rules were simple. She could only eat things that had associated emojis, although combining ingredients to create recipes was allowed. It must also be noted that animal emojis could not be used as meat, so that cute cow picture became even more useless than usual.
The end result? A fairly boring week of eating. With most of her usual staples out of the running, Ruxrout had to subsist primarily on fruit, shrimp and black coffee. To her credit, she says she probably won’t try this experiment again.
Plants worked hard all summer to deliver varied flavors, shapes and colors. Now it’s time to cook your bounty.
A garden row of seedlings at the season’s start should now be a greenmarket. If you’ve been following along this summer, you’ll have everything you need for pizza sauce (tomatoes, basil, thyme, oregano, onions) and salads (lettuce, arugula, red onions, edible flowers and beets).
Continue Reading 52 Weeks Fresh: End-of-Summer Lovin’
Blueberries are at the height of their season on the East Coast, which means whether you’re picking them from your backyard or the local farmer’s market, it’s time to stock up.
Small but mighty, blueberries are packed with antioxidants, and vitamins C and K. Utilize these sweet treats year-round by freezing them or by canning homemade blueberry jam (pictured above). For more information on your favorite summertime berry check out this Cooking Channel video on blueberries or just get straight to cooking with these 25 ways.
- Blueberry pancake options for everyone: Blueberry Pancakes, Whole Wheat Blueberry Pancakes with Blueberry Sauce, and Blueberry Buckwheat Pancakes.
- If you’re making blueberry pancakes, it just makes sense to serve them with two-ingredient Blueberry Syrup for Pancakes.
- Blueberry Breakfast Bars are the kind of breakfast you dream about, tons of flavor, whole grains and you can even take them on the go! Rye flakes are a breakfast cereal made by rolling whole-grain rye flat. If you can’t find rye flakes in the health food section of your grocery store, replace them with more oats.
- For when you’ve stockpiled an absurd amount of blueberries at the farmer’s market, Blueberry Pie can help.
- Or if you prefer your baked goods to only have a bottom crust, there is Fresh Blueberry Tart.
Continue Reading 25 Ways to Use Blueberries