Tis the season to celebrate pumpkin in all of its varied forms. This mostly entails drinking coffee that tastes of a cloyingly sweet variant of everyone’s favorite elusive Peanuts character. Some people have been clamoring for an end to this pumpkin spice madness. Enough is enough, they shout from the bloggy rooftop. Well, they ain’t seen nothing yet. Here is a pumpkin spice latte burger.
Boutique chain Umami Burger is responsible for this monstrosity, the Pumpkin Spice Latte Burger. What the what? Yeah, it’s a coffee-flavored burger with that hint of pumpkin spice we’ve all been longing for ever since man decided to put beef between two pieces of bread. It starts with a signature beef blend, then adds a healthy dollop of pumpkin spice mascarpone, tempura Japanese squash, roasted garlic aioli and, of course, coffee drizzle. Dang. That’s one busy burger.
So if this sounds like your bag of gourds, and you live in one of the four states with Umami Burger locations, plop down your twelve bucks and have at it. However, just a reminder, it’s a burger topped with coffee and pumpkin spice. Maybe you missed that part.
For more ways to pumpkin spice everything you eat or drink, watch this.
It’s one of the sad-but-true facts of Thanksgiving that slices of pie just aren’t very portable. To save possible pie-induced tears when dinner ends, bake up a batch of Mini Pumpkin-Pie-Slice Cookies. Use your favorite shortbread or sugar cookie recipe and a 4-inch round cookie cutter to bake pie-slice-shaped triangles. The key to making real-life looking pumpkin pie slices is in the icing. Mix up two batches using food coloring: one to create the perfect warm orange hue and the other for a just-baked golden-brown crust color. After piping the pumpkin and crust icing, add a dollop of white frosting for a whipped cream accent, or use them as place cards by writing the names of your guests onto each slice. Then pack them up and send them home with no risk of soggy crusts or collapsed fillings.
For more ways to use pumpkin beyond the pie this fall season and for Thanksgiving, check out some of Cooking Channel’s top-rated recipes:
When it’s dinner and you need to put food on the table, it can be tempting to just phone in an order from a favorite nearby restaurant. But lots of take-out food is rife with too much salt, sugar and oil — and not enough vegetables! The truth is, many of your favorite take-out meals can be made healthfully and just as quickly (most in under 30 minutes, which is faster than it takes to get delivery!)
Here are 17 recipes to try, no matter what you’re craving:
Continue Reading Healthier Take-Out Ideas
Some might say we are always grappling with history whenever we eat. After all, even cheeseburgers and pizza have long and rich narratives that stretch back through many decades and many cultures. However, it’s one thing to appreciate turn of the century New York City; it’s a whole other thing to get down and dirty with what people were snacking on in the 1600s. That’s what one NYC restauranteur is getting into, however.
West Village eatery Chapter One has recently begun hosting monthly historical dinners, in which customers can feast on authentic takes on food from olden days. This is going to come to a head on Thanksgiving, when the restaurant will present a colonial style meal like they had on the actual first Thanksgiving way back in 1621. The menu will include slabs of venison, root vegetables, dark rye, succotash and hasty pudding for dessert. The chef also gives a history lesson mid-bite just in case you like learning as you masticate.
If you live near NYC, and the thought of celebrating Thanksgiving without mashed potatoes and turkey excites you, then check out this meal. It’s only $39.
To make your own original Thanksgiving feast at home, check out our step-by-step instructions to make sobaheg, a turkey stew.
I’ve been pretty into hard cider for a while, so for this latest installment of Super Food Nerds I wanted to meet some people who could shed some light on the fermentation process. Through the magic of the Internet I found Hayley Jensen, the beer sommelier at Manhattan’s Taproom 307 who, along with her husband, Stephen Durley, the taproom’s chef, is an avid, multiple-award-winning homebrewer and has been making cider at home for a few years.
Jensen suggested we meet at her home instead of the restaurant, which we understood upon arrival: Their small spare bedroom is tricked out with racks and racks of professional-grade brewing equipment and hundreds of gallons of various brews, including Candy Crush, a caramel-apple-inspired “city cider” made from store-bought apple cider.
The couple started making city cider after a trip to Jensen’s sister’s farmhouse, where they’d made cider entirely from scratch. Durley explains: “It was a big process. It took basically a full day to juice all the apples, wash them and take them to the press. Then you have to grind them, press them, get the juice and bring it home. We really liked it, but I was like, ‘Wait: Can’t we just buy some apple juice and have some fun?”
Continue Reading Super Food Nerds: Make Hard Apple Cider from Scratch (Sort Of)
Meatballs are one of those dishes that seem to make everyone smile (sorry, vegetarians). They’re easy to prepare and fun to eat — what more could you ask for? A bigger meatball, you say? A jumbo meatball?! Good call.
Continue Reading Dinner Rush! Jumbo Stuffed Meatballs with Spicy Tomato Sauce
You know what they say: “The road to hell is paved with bad mustaches.” In other words, mustaches are these weird things guys sometimes put on their faces for dares or to capture the spirit of the 1970s or something. They aren’t comfortable. They don’t really look good and yet, the band plays on. Now there is a bar in Vegas that encourages these facial appendages through the power of discounted beer and snacks.
The appropriately named Sin City Brewing Co. is offering massive discounts throughout the month of November, if you have the stache for it. The discounts range from 10 percent for a dinky lil mustache to a whopping 50 percent for one of those Fu Manchu jobbies. Ladies are also not left out in the hairless cold. They can take photos with finger mustaches to receive similar discounts.
Of course, as stated above, this is only for the month of November so you had better stop shaving and book yourself a plane ticket pronto. Don’t worry! That mustache is sure to look ‘great’ on you.
Bacon, fried chicken, chocolate, cheeseburgers — all classics, all exceptional. But here’s something that will surprise no one: They’re also all exceptionally unhealthy.
Sure, it’s a bummer. But there’s a silver lining, and its name is Dish Do-Over. The brand-new cookbook from author Joanne Lusted, host of Cooking Channel’s Compete to Eat, focuses on creating comfort food favorites that are completely guilt-free. Even better news: The book features over 125 creative recipes that promise to keep you on track from breakfast through dinner (there are even a few good-for-you desserts).
What’s Lusted’s secret to cleaning up rich dishes? Savvy ingredient swaps (think Greek yogurt instead of sour cream) and simple cooking techniques that are big on flavor but light on fat (like baking bacon instead of frying it). Basically, these are win-win recipes that are actually completely satisfying.
Continue Reading Cookbook Giveaway: Dish Do-Over
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?
It’s go-time. The Thanksgiving countdown has officially begun, which means that right now is the time to take out your casserole dishes and sharpen your knives, not to mention, test drive a few holiday recipes before the big day arrives.
These tender, breadcrumb-stuffed artichokes are both elegant and homespun, making them a lovely addition on any Thanksgiving table (or in front of the TV on a weeknight). If you’ve never turned an artichoke before (a.k.a. prepped it for cooking), this video should give you the basics to get started. Try this simple recipe tonight and, by Thanksgiving, you’ll be ready to make it for your crew.
Continue Reading Meatless Monday: Stuffed Artichokes