Rachael Ray's Enchiladas Suizas weren't just a crowd favorite, they were the crowd favorite in 2011.
With only a few days left until year’s end, it’s time to take a moment and reflect on Cooking Channel’s 2011 with all it’s delicious offerings.
Look back with us at the shows, recipes, food and photos you loved the most in 2011. Scroll through, see what you think, chime in with your thoughts and impressions, and make sure to let us know what you want more of in 2012.
Continue Reading The Best of Cooking Channel 2011
Happy Thanksgiving from your friends at Cooking Channel! We hope you enjoy your day with family and friends. Share your best pics with us on Facebook and Twitter!
Tomorrow, enjoy Day 2 with our amazing Leftovers Recipes.
While you’re in your digestive daze, start dreaming about Holiday Cookies!
The appearance of fresh cranberries is a sign that the holidays have arrived. These tiny tart bombs always make our list of morning breakfast goodies to bake.
Warming up the house with a fresh batch of cranberry-golden raisin muffins is a wonderful way to welcome a chilly holiday morning.
Continue Reading Cranberry Cream Muffins
Michael Smith, our illustrious leader and SVP / General Manager of Cooking Channel, shares some recent thoughts on the past year-plus here at Cooking Channel.
Hello, we really appreciate the visit. Thanks to you and so many other passionate food lovers, Cooking Channel has exceeded even our wildest expectations for success. We’re just wrapping up our first full year on the air and already each month more than 15 million people tune in to Cooking Channel and a million more visit CookingChannelTV.com for a deeper dive into all things food.
Continue Reading Cooking Channel – Looking Back, Looking Ahead
My all-time favorite holiday is Thanksgiving: A day set aside to give thanks to the bounty of the harvest. Just as the weather starts to get chilly and hearty appetites are sparked, this beautiful autumn holiday rolls in with potatoes in every form, roasted squashes, Brussels sprouts, and of course, crispy turkey with heaps of rich gravy. My mouth starts to water just thinking about it.
The harvest is an important time for cheese, too. This is the time where most animals have been feeding outside on rich, full summer grasses.Their milk is the best by the time autumn cheeses roll through.
For Thanksgiving, I usually start planning about a month ahead, figuring who in my family will bring what, which farm to get our turkey from and how to get my mom to make even more of her famous poppy seed butter again. One ridiculously easy dish that always starts my families’ Thanksgiving feast is, of course, cheese.
Continue Reading Give Thanks for Cheese
Move over, Pumpkin Pie. There’s a new Thanksgiving dessert that’s sure to be a holiday hit. Kelsey Nixon’s recipe for warm, out-of-the-oven bread pudding is studded with apples and pecans, topped with caramel sauce and paired with a scoop of vanilla ice cream. It’s absolute dessert perfection. Just make sure to save room for it.
Continue Reading A New Thanksgiving Favorite: Kelsey’s Apple Bread Pudding
We’ve always had a penchant for pie, but it was declared the new “it” sweet by the food-powers-that-be for 2011. Just in time for Thanksgiving, Cooking Channel is crisscrossing the country to see if this old standby has what it takes to take on the cupcake. Tune in tonight at 8 p.m. ET for our special, For the Love of Pie!, as we seek out the best of the best in the pie world.
And if you find yourself inspired to bake up a pie or two, or are already plotting out your Thanksgiving dessert offerings, here are a few of our favorite desserts with a crust:
Continue Reading For The Love of Pie!
I’m kicking off my Cooking Channel blog series with quite possibly the most everyday cake in Russian culinary repertoire; every, and I mean every, Russian household makes this cake. The famed, quotidian Sharlotka is nothing more than a bit of flour bound together by eggs, sugar and a dash of leavening with some apples. Every time someone in Russia would drop in unexpectedly, my mother would disappear in the kitchen for a few minutes and, an hour later, we had a gorgeous apple cake waiting for us all to enjoy. Judging by how busy everyone is these days and how the holiday season only exacerbates our time deficit, this is a good cake to have in your arsenal of dishes.
Continue Reading Spiced Sharlotka, Or Everyday Apple Cake
I love all cheese. Goat, cow, sheep: It all tastes delicious. But have you ever wondered what accounts for the difference in taste between the three? The key to the difference in flavor and texture comes from the fact that each animal eats in a unique way.
Contrary to popular belief, goats don’t just eat anything. They seek out the highest and most tender leaves when they graze, stripping bark from trees and going after the tallest, sweetest grasses. For this reason, their milk produces cheeses with a more acidic and bright flavor as well as a characteristic “goatiness” that can be described as barn yard-like or at times quite animalistic. It also has the least amount of fat in it.
Continue Reading What’s The Difference in Cheese?
Do you dream of having a cooking show? Of being the next Kelsey, Chuck, or Nadia? Well, now’s the chance to show us what you got! Enter our recipe contest for a chance to be a part of season two of The Perfect 3. This year, each winner will be part of an on-air episode on Cooking Channel.
How do you enter? Simply download the entry form and email the completed form to firstname.lastname@example.org, along with a photo of your completed dish and which category you are entering. That’s it. You’re all set!
Continue Reading Be a Cooking Channel Star!