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Posts Tagged ‘fall fest’

Fall Fest: 5 Reasons to Make Cauliflower Immediately

Always leftover on the crudité platter, cauliflower suffers a reputation as the vegetable kingdom’s bland, lifeless throwaway. But the cruciferous underdog is flexing its florets with its versatility and pleasant crispness. These five recipes are proof that cauliflower is more than broccoli’s pale cousin.

1. Adding cauliflower to classic mac ‘n’ cheese not only adds an earthy touch to the comfort food classic, it also lightens the recipe a bit. Try the three-cheese blend of Rachael’s version (pictured above).

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Fall Fest: A Week of Apple Recipes

Apple Crisp Recipe

You know what they say about an apple a day. So why not commit to getting in your red (or green) all week long. We’ve developed the perfect meal plan for a week of all-apple eating.

Sunday: With an eye toward Monday breakfast, make a giant apple crisp. Kelsey’s 5-star apple crisp recipe (pictured above) comes together quickly and is ideal for a dinner party or leftovers.

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Fall Fest: Winter Squash Macaroni and Cheese

Come December, it’s easy to turn to pasta as a (nightly) dinner option. But incorporating vegetables into the mix nearly justifies the habit. Ellie’s Macaroni and 4 Cheeses adds squash to the classic dish. Her recipe calls for frozen pureed winter squash, but since there are so many varieties available fresh right now, in-season acorn squash works well, too.

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Fall Fest: Top In Season Thanksgiving Sides

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

Roasted Cauliflower

With one week to go until Thanksgiving, plan on cooking these seasonal recipes that turn market-fresh produce into delicious sides for Turkey Day.

1. Roasted Cauliflower (pictured above)

This five-star dish requires just 10 minutes’ prep time. Toss cauliflower with oil, garlic and cumin before topping with panko breadcrumbs, then roasted until tender and golden brown.

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Fall Fest: Chefs’ Best Brussels Sprouts

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

 Pan Roasted Brussels Sprouts with Bacon

Brussels sprouts seem to strike fear into the heart of most children, but I’ve never understood why they developed such a bad rap. They’re hearty and filling and, when cooked properly, develop a beautifully crispy exterior. All of these recipes can be made in 50 minutes or less, making them easy side dish solutions that will win over even the most resistant of Brussels sprouts haters.

1. Pan Roasted Brussels Sprouts with Bacon (pictured above)
Sunny Anderson uses just four ingredients to make these crispy Brussels sprouts. After cooking bacon in a large skillet, reserve the fat and add melted butter before cooking the Brussels sprouts until golden brown. Toss the chopped bacon back in and serve immediately.

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Fall Fest: Cauliflower and Broccoli Macaroni and Cheese

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

I can’t think of cauliflower without thinking about cheese. And since the temperature dipped below 40 degrees last night, my Dutch oven returned from its seasonal hiatus to host a twist on Rachael’s Cauliflower Mac ‘n’ Cheese.

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Fall Fest: Caramel Apples for Halloween

Happy Halloween! You might be full of mini candy bars already. But since these are mainly made of crispy fruit, there’s always room for candy-coated apples. The decadent apples (pictured above) from Zoe Francois are dipped in easy-to-make caramel that’s rich, creamy, gooey and not over-the-top sweet. For a bit of contrast to the caramel, you can dip the bottoms in salted peanuts.

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How to Make Spinach and Ricotta Gnocchi

With fresh spinach on the menu for fall fest this week I knew Debi Mazar and Gabriele Corcos’ five-star Spinach and Ricotta Gnocchi was the perfect recipe to showcase the fresh greens. All of the 26 reviewers raved about the ease of the recipe and delicious final dish. I did take the suggestion of a few reviewers and add in freshly grated nutmeg to both the gnocchi mixture and the sauce, just to give them an extra fall kick.

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Roasted Carrots with Cumin and Coriander

I’m normally not a huge fan of carrots. Memories of carrot sticks, huge chunks of  bland sauteed carrots and too sweet flavors have clouded my carrot opinion. But I was inspired by Yotam Ottolenghi’s Honey Roasted Carrots which seemed like a happy combination of savory spices along with sweet honey.

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Fall Fest: 4 Ways to Cook Turnips

Turnips are a root vegetable and also part of the cabbage family. They are a good source of vitamin C. Smaller turnips, which are younger, will have a bit more sweetness. Often overlooked, they can be sauteed, steamed, roasted or even braised to bring out their full flavor.

1. Turnip Lettuce Wraps
Bal Arneson peels and grates turnips before cooking them on the stove with cumin seeds, mustard seeds and curry leaves. Place the cooked turnip mixture into a large lettuce leaf and add some chutney. Wrap the lettuce around the mixture and eat as a hand-held appetizer.

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