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Posts Tagged ‘comfort food’

5 Ways to Cook Potatoes

 

Versatile and filling, potatoes can be baked in the oven, steamed on a stove or even cooked in a slow cooker. Try your hand at each method and pick your favorite way of cooking these starchy tubers.

1. The Baked Potato (pictured above)

Alton’s basic recipe for a baked potato becomes a complete dinner with your favorite potato toppings. Cook large, russet potatoes for an hour in the oven and serve with a variety of fixings from sour cream and chives to cheddar cheese.

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Dinner Rush! Skillet-Roasted Chicken & Potatoes

Congratulations, digital world — we all made it!  We survived the End of the World, championed the drunken Saturday thereafter (and its inevitable sister, hangover Sunday), managed to white knuckle our way through a flawless Christmas day and even shepherded in this millennium’s first lucky number 13.

With all that going on, who’s got time to think about dinner?  Moreover, who’s got the stomach for even more leftovers?  Take this week off and whip up a meal that is truly a “one dish” wonder.

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5 Recipes for Slow-Cooker Satisfaction

 If there’s one thing that will help you learn abundant patience, it’s a slow-cooker. You’re forced to wait several hours for the meal, and as you do, your kitchen fills with the opulent aroma of your latest Crock Pot creation. I recently acquired my very own slow-cooker, prompting me to turn out meals of slowly simmered, velvety pulled pork and hearty stews.  You’ll soon realize that it’s definitely worth the wait when you use your slow-cooker, whether for the ease of fix-it-and-forget-it mains or just as a way to save some extra space on the stove top.

Here are five worth-the-wait, slow-cooker recipes:

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Sifted: Awesome Grilled Cheese + More Pumpkin Recipes

Apple Cheddar Grilled Cheese by Foodess

5 Hot Links We’re Loving

  1. A grilled cheese is good any time of year, but Foodess’ apple-cheddar combination is especially fitting for fall.
  2. As if  pumpkin doughnut muffins didn’t already win you over, Reclaiming Provincial added Nutella to make them even more irresistible.
  3. This recipe for  pumpkin pecan baked oatmeal by Alaska From Scratch is the perfect treat for a chilly morning.
  4. Brown butter makes just about everything taste better, including these funfetti snickerdoodles by Une Gamine dans la Cuisine.
  5. This football Sunday, you’ll score a touchdown with Just A Taste’s recipe for pepperoni pizza pull-apart bread.

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Cheese and Booze Pairings

Last night the Tour de France Restaurant Group kicked off its annual Stinky Cheese Festival with an opening party featuring cheesy bites paired with wine and beer. The week long festival brings cheese-centric menus to their many locations in New York City including: Nice Matin, Marseilles, Café D’Alsace, French Roast, Le Monde, L’Express, Maison and Pigalle.

Even if you aren’t in New York, though, you can  still enjoy some delicious cheese/booze pairings. Here are my top three pairings from the party:

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Paula Deen’s Recipes Get Healthy

Bobby and Paula Deen

Bobby is putting his mother Paula Deen's recipes on a diet.

Staying fit with celebrated Southern chef Paula Deen in the kitchen? It ain’t easy, y’all, but that’s what Paula’s son Bobby has managed to do. His secret? Bobby Deen is remaking his mama’s most crave-worthy recipes so they’re lighter, leaner and still just as delicious.

From Shrimp and Polenta and Spicy Sweet Potato Chips to “No-Fry” Apple Pies and Frozen Chocolate Mousse Pie, Bobby Deen slims down his mother’s favorite comfort food recipes on the all new Cooking Channel show Not My Mama’s Meals premiering tomorrow night at 9pm ET.

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Meatless Monday: Cauliflower Mac and Cheese

cauliflower mac and cheese

The rules for Meatless Monday are pretty simple: Skip meat, just for Monday. Taking a little time away from meaty meals is good for you, and the environment, too. Technically, your meatless meal doesn’t have to include vegetables, according to the rules. But it should, if you really want to be healthy.

Rachael Ray’s Cauliflower Mac N Cheese is particularly fitting for this early-fall Meatless Monday. It’s meat-free, but also comforting and cheesy. And this isn’t just plain old mac n’ cheese: It’s loaded up with cauliflower, which takes on the flavors of the cheddar, Parmesan and Gruyere cheeses. So you’re skipping meat and getting your vegetables (plus your cheese and pasta), too.

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Comfort Foods to Beat the Busted Bracket Blues

Spaghetti Carbonara

Pure Comfort: Spaghetti Carbonara

The Sweet Sixteen kicks off this week. In case you find your team unexpectedly not in the mix (Pitt fans, Louisville, Notre Dame, Purdue…), distract yourself from the games and cook up some classic comfort food dishes. They’re guaranteed to help ease your pain.

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Chicken Soup, Six Ways

Rachael's traditional chicken noodle soup = Big bowl of love

It’s that time of year again…technically still winter, but everyone’s itching for spring. Thanks to dreary days and random temperature fluctuations, the common cold runs rampant. Whether we’re sick or just bummed out, we all need a boost to get us through to the “lamb” part of March. The answer: Chicken Soup!

The ultimate bowl of steaming-hot comfort food shows up in some form in seemingly every culture and country. Nothing cures me like my grandmother’s old-school recipe for chicken soup with matzo balls — I’d eat this in the middle of the sweltering summer! — but I’m tempted to try a new twist on the classic. We picked six diverse versions from Cooking Channel chefs, starting with one for traditionalists, pictured above: Rachael’s Suped-Up Traditional Chicken Noodle Soup

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Beyond Shepherd’s Pie: Puerto Rican Pastelón de Plátano Maduro

We’re down to the last few weeks of winter. Rather than pine for the warmer weather that’s around the corner, why not take advantage of cooler temperatures to indulge in all that’s soothing and filling? Of all the Caribbean comfort foods, plantains are the most versatile.  Even if you bring home too many, you’ll always find a use for them.  Bought green to make tostones, they can easily become mofongo.  Let them turn completely yellow, they can be steamed for a quick side dish of plátano sancochado.  Forget them altogether until they’re almost completely black, they can still be fried up to make maduros.

 

With a few yellow plantains on hand at the perfect mid-point — sweetly ripe but still firm enough to be boiled — I decided to make a Puerto Rican pastelón de plátano maduro.  Similar to a shepherd’s pie, the plantains are mashed together and layered with picadillo flavored with oregano, olives and capers, tomatoes and raisins then topped with cheese and baked.  The lower layer absorbs the juices from picadillo while the cheese crust balances out the sweetness from the plantains.

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