Tired of hearing about pumpkin-flavored everything? Then go for a slightly less popular gourd that is just as tasty and versatile. Instead of serving it savory, transform creamy kabocha squash into Kabocha Ice Cream with Maple Toasted Pecans. The golden ice cream has a velveteen texture and flavor of ginger-infused coconut milk, nutmeg, cinnamon and maple syrup. Swirl in simple homemade cranberry sauce and three-ingredient maple-toasted pecans to add tartness and crunch. Then scoop it into waffle cones for an all-star autumn dessert — no pumpkin or pie-making necessary!
Find out more uses for the season’s squash and gourds with these recipes from Cooking Channel:
Macintosh, Golden Delicious, Granny Smith… these apple varieties are old standbys, but as new apple varietals and old heirlooms get more popular, you’ll find yourself wanting to explore. Learn more about some of these other varieties — what they’re like and how to use them.
Newer apple hybrids: A lot of the newer apple hybrid varieties being developed are mostly right for eating out of hand—they’re crisp and juicy, sweet and a bit tart. Look for these on grocery shelves and markets near you:
Continue Reading New Varieties of Apples
Do you feel that gentle lilt in the air? Fall is upon us, forcing us to take those light sweaters out of the closet. As an added bonus, the season also brings fallen leaves in every color of the rainbow. These leaves are pretty to look at, but why stop there? Let’s put ‘em in a big bowl and eat ‘em! That’s what the residents of one Japanese town do.
Minoo City, in the province of Osaka, has a signature dish: a bowl of deep-fried leaves! Local chefs take the Japanese maple leaf, known in Japan as momiji, and plate it up as a crunchy bowl of tempura. Momiji tempura is so popular, as a matter of fact, that it has made the town something of a destination spot for tourists.
These aren’t leaves taken from the ground and thrown in a random fryer, however. They are salted in barrels for a year before being battered and fried. According to locals, the recipe goes back 1,000 years. Who knew the front yard was filled with potential for culinary delights?
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
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
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?
Though some haters still deride vegetarian meals as rabbit food, there are a few hearty meat-free recipes that are as loved as burgers and meatloaf — and as nostalgic, too. This classic, creamy fettuccine can hold its own against rich meat dishes but requires far less work to put together (The entire recipe can be made in just 10 minutes.). Giada uses a sprinkle of fresh lemon juice and zest to brighten the flavors (a favorite trick of professional chefs that works particularly well here). Don’t skimp on the fresh Parmesan — it will add an additional hint of flavor that can’t be forged by cream and butter alone. Serve it with crunchy garlic bread to soak up any extra cream sauce.
Continue Reading Meatless Monday: Fettuccine Alfredo
Breakfast. The most important meal of the day. The one time of day you are encouraged to eat bacon and eggs with absolutely no guilt. That’s because a couple of eggs and a few strips of bacon clock in at, what, 400 calories? What if your favorite breakfast goodies tipped the scale at a massive 8,000 calories? There might be some guilt involved, in that case.
Bear Grills in Cheshire, England just started serving up something called the Hibernator. It’s a whopping 8,000 calories of breakfast item goodness. What’s in this beast? Eight pieces of bacon and eight sausages, four hash browns, four pieces of toast, four potato waffles, four slices of fried bread a four-egg cheese omelette, beans, fries and, for health purposes, tomatoes and mushrooms. Just in case you aren’t satisfied by the spread laid out in front of you, it also comes with a giant milkshake. Cool!
The breakfast is so huge, as a matter of fact, that the restaurant’s owner has begun forcing people to sign a release form if they want to get their swine on. The meal costs around $25 but if you hate yourself enough to finish the whole thing, you get it for free.
One of the great tragedies of modern life is the need to actually leave the house in order to purchase copious amounts of booze. All of that walking. All of that chatting with liquor store employees. All of that staring at receipts. It’s just so tiring! Thank goodness, then, that a team of industrious entrepreneurs has invented an app that lets you order whatever spirits you want with a push of a touchscreen.
The app, conveniently named Saucey, works similarly to other on-demand services like Netflix and Grubhub. You decide what kind of alcohol you desperately want to imbibe and then it undergoes a two-part delivery process to end up at your door. First it heads to your local liquor store and from there it lovingly appears on your doorstep, ready for all the drunk texting you can muster.
Saucey is currently available only for iOS and is free to download, though bottles of booze will incur a service fee.
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