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Posts Tagged ‘David Rocco’

13 Days of Pumpkin: Pumpkin Soup

David Rocco purees pumpkin, squash & potato for a thick and flavorful soup.

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Meatless Monday: Risotto con Radicchio e Vino Rosso

radicchio risotto recipe

David Rocco's risotto gets its color and flavor from red wine and purple-colored radicchio.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. 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?

There aren’t many vegetables I don’t like, but among the few I’m averse to is radicchio. Unwelcome leaves floating in a salad get flicked to the side and when I get the inevitable head of radicchio in my CSA share, I head to the swap box to see if I can trade it up. But it turns out that I just don’t like raw radicchio. I ordered a pasta dish at a restaurant recently that I did not realize included radicchio (if I’d known, I would have avoided the dish). The radicchio was sauteed with garlic, lemon and hot pepper flakes and with tossed broccoli rabe and homemade pasta. I loved it cooked this way. So I’ve amended the radicchio clause on the food rules I keep in my head to “I don’t eat raw radicchio.”

But now that I know I like cooked radicchio, I’m all over it. Radicchio, sometimes called Italian chicory, is known for its bitter flavor, but when you cook the purple leaves, the flavor totally mellows. You can grill radicchio or saute it and serve it with pasta. David Rocco uses radicchio in his creamy risotto recipe with similarly-hued red wine for a rare dish where the color matches the flavor; both are equally lovely.

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How to Make David Rocco’s Lemon ‘Ndunderi

David Rocco heads back to Italy — this time to explore the Amalfi coast. Tune in Sunday for the premiere of  David Rocco’s Amalfi Getaway as he experiences the food, countryside and people that make this part of Italy so iconic.

Click here to see behind the scenes shots from the show.

In the first episode, David discovers the uses of the famous Amalfi lemon. This lemon is sweeter and juicier than other lemons and it’s flavor is unbeatable. And while I didn’t have any of those succulent Italian lemons on hand, that didn’t stop me from satisfying my craving for his Lemon ‘Ndunderi, which features a creamy lemon sauce.

How to Make Lemon ‘Ndunderi

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Look at Chocolate in a New Way

Chocolate Pasta Recipe

It’s Chocolate Week on Cooking Channel, which means you can tune in for our best chocolate-themed shows  and get our top 50 chocolate dessert recipes. And since some of you just can’t get enough of this decadent ingredient, we though we’d share some new ways to look at chocolate.

Here are 5 unique twists on chocolate:

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Meatless Monday: Warm Butternut Squash Soup

I’m so into soup right now. If soup isn’t the perfect food, it’s certainly in the running for the title of Perfect Winter Food. It’s easy to make, travels well, it’s usually pretty healthy, and it’s easy to throw a bunch of additional stuff into a soup recipe, either to clean out your fridge, or sneak in a couple of extra servings of vegetables. I make a big pot of soup at least once a week in the winter and take the leftovers for lunch or reheat some for dinner. I’m in the habit of finding a favorite recipe then making a few variations of it till I’m ready to move on to a new recipe. Right now, my habit is butternut squash or pumpkin soup.

David Rocco’s pumpkin soup is a simple, basic recipe that’s easily customized and takes kindly to substitutions. You can use pumpkin instead of butternut squash in this recipe, or a mixture of both.

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Get Ready For Cooking Channel’s Holiday Programming

We’re celebrating the season with a whole line-up of festive holiday specials and shows!

Join Chuck when he tackles Christmas dinner for the first time, enjoy Cookies & Cocktails with Kelsey Nixon, Chrissy Teigen and Jon Legend, and make sure to save room for Nadia G.’s outrageous 7-course feast.

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Cooking Channel Fans Call Out Favorite All-Star Recipes

Laura Calder's Shrimp and Zucchini Skewers

Laura Calder's Shrimp and Zucchini Skewers

Since Cooking Channel launched recipe ratings and reviews just over a month ago, fans have been pretty vocal about which recipes are their faves.

From Gabriele and Debi’s Pesto Lasagne to Bal’s sweet and nutty Vesan treat, Food People are chiming in about what they’re cooking and how they’ve made Cooking Channel recipes their own.

Here are a few recipes that caught our eye!

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Fried Tender Artichokes for Spring

David Rocco's Tender Fried Artichoke

Frying up fresh artichokes is one of my favorite ways to enjoy this spring vegetable. Here’s my recipe for these beauties:

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David Rocco’s Sicilian Food Tour this Saturday

David's trips back to Italy are always all about the food, but he does more than just eat. In Sicily, he takes part in an authentic garlic harvest.

To put it simply: I want David Rocco’s life. His latest Italian adventure is a vacation through Sicily with his wife, Nina, and any food person will be mesmerized by their itinerary. No travel agent could dream up a food tour like this one. At least we can live vicariously through the Roccos: An all-new episode of David Rocco’s Dolce Vita chronicles their delicious trip through the region, this weekend. 

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Fresh Pasta Sauce in a Flash

As everyone knows, I hold Italian food close to my heart, and in my kitchen as often as possible. Lately I’ve been preparing lots of pasta, and wanted to share two delicious (and easy) fresh sauces to serve up when you’re short on time.

Bucatini All’Amatriciana (top left)
While your pasta is cooking, make the sauce. Sauté pancetta (amount to your liking) in a little olive oil until it’s crisp. Add in chopped onions, garlic and chili flakes, and cook with crispy pancetta until onions are soft. Add in crushed plum tomatoes, and simmer for 5 minutes. 1 minute before the pasta is ready, finish cooking it in the pan with the sauce until it combines and thickens up the sauce. Remove from heat and add grated pecorino cheese!

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