We here at Cooking Channel love a good party. But throwing a memorable event requires more than just gathering some food and drink. We show you how with just five main “ingredients” (including recipes, big-impact decorating ideas and easy DIY elements) you can throw a party that feels like it has a cohesive theme — minimal work required.
Though our dads deserve a big bash to honor their thankless sacrifices, Father’s Day is often underserved with a simple, lackluster barbecue. This year, attempt to repay Dad with a Southern-inspired comfort food brunch that features his favorite flavors and something different than the steak-and-burgers, beer-and-sports routine. (Why should brunch — a hearty, any-time-of-day meal — be saved for the moms only?) A buffet setup keeps this party concept laid-back, while a neutral palette proves that the manliest of men can be celebrated with themed decor.
To host your own Father’s Day brunch, you’ll need five essential ingredients:
• family photos, new and old
• Bloody Marys
• printable Father’s Day cards (download the template here)
• potted succulents
• Virginia ham biscuits
Continue Reading Party in Five: Southern Comfort Father’s Day Brunch
I had a forehead thumping moment recently when a friend asked me for a blueberry muffin recipe. In all the years I’ve been running zoebakes.com, I’ve never posted the most basic of breakfast treats. How did I get away with this, especially when they are one of my favorites?
For me the perfect blueberry muffin is light, fluffy and bursting with blueberries. I add a touch of ginger because it perks up the flavor of the berries, but not so much that it’s overpowering. The topping is buttery, sweet and bakes into a lacy crust.
I like to bake them in large “Texas-sized” muffin cups, so there is lots of muffin top and just as much of the berry center. They are great small, but I am always left wanting more and for some reason, I feel less guilty eating one big one, instead of two little ones.
Continue Reading The Most Basic of Breakfast Sweets: Blueberry Muffins
This week was Mardi Gras, and thousands of bourbon-imbued revelers paraded the streets of New Orleans, tossing beads about and scarfing King cake. For many, it’s a time to let it all hang out (not just figuratively) and party recklessly before Lent when they choose to give up decadence for 40 days.
But maybe you’re someone who doesn’t want to give up the allure of all that Mardi Gras has to offer. Maybe you want to experience the thrill of a Bourbon Street bash every day. You are in luck. Tune in to Brunch @ Bobby’s at 9:30pm ET to watch Bobby Flay pay tribute to America’s tastiest and most boisterous block with a brunch tribute to Bourbon Street. His menu includes crispy fried green tomatoes with shrimp remoulade, french toast topped with bananas foster and an icy cold coffee milk punch. You’ll confess it’s pretty delicious.
Flip through photos of Bobby Flay’s best Brunch recipes.
A frittata is a fancy-looking way to clean out your fridge.
Frittata is dish similar to an omelet or a crustless quiche, except that it’s not folded in half (like an omelet), and it’s made in a skillet (instead of the pie plate a quiche is made in). But it’s similar in that its made from eggs and you can add just about anything to it — vegetables, potatoes, even pasta — making it an ideal weeknight meal and also a great way to clean out the fridge. I imagine that frittata was invented 100 years ago by a little Italian grandma, who peered into her icebox and saw just 4 eggs, a hunk of cheese, some withering vegetables. Needing to feed her family, she stretched the ingredients she had into an entire meal, and thus the frittata was born.
Giada’s asparagus frittata is made with sauteed asparagus, tomato and sharp fontina cheese, cooked in a skillet on top of the stove, like an omelet, but once its almost set, the skillet goes under the broiler until its golden. Asparagus is just now coming into season, so it should be available at farmers’ markets and grocery stores. If you can’t find it or want to make a frittata with what you have in your fridge, you can substitute broccoli or zucchini.
Continue Reading Meatless Monday: Frittata With Asparagus, Tomato and Fontina
Not to start another competition of sorts (the Cold War is not that far behind us), but Russian oladyi (aka pancakes) get me far more excited than their American cousins. Somehow, mysteriously, they manage to feel lighter, and their diminutive size, topped with briny salmon roe and sour cream, or jam and sour cream, makes them so much more fun to eat. It doesn’t hurt that they look all festive and decorated — just what the season ordered.
Continue Reading Russian Quick Buttermilk Oladyi (Buttermilk Pancakes)