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Posts Tagged ‘fall recipes’

Dinner Rush! Creamy Rigatoni with Squash, Sage and Pine Nuts

Move over, pumpkin spice latte — you’re not the only squash-themed edible that deserves the seasonal spotlight. Let’s clear a path for good ol’ reliable butternut. Is it the sexiest squash at the market? Hardly. But what it lacks in front-porch decor appeal it more than makes up for with a cute name and remarkable versatility.

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The Great Harvest Dinner

Corn

The air may still be summery (and, in some places, record-breakingly warm), but the bounty of vegetables turning up in farms and gardens can only mean one thing: It’s harvest time. And that is cause for celebration. Ideally, you’d get the whole neighborhood together and do a full-on pig roast, but even for a smaller gathering you can cook up a stellar dinner to showcase the harvest. Craft your own harvest dinner by choosing a dish (or two) from each of these categories:

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Meatless Monday: Autumn Rice Salad

Halloween festivities started this weekend, and the candy limitations I set for myself proved fruitless. I’m powerless when it comes to Snickers and Butterfingers, especially when they’re deemed more acceptable than usual in honor of the spooky holiday. So to counteract all the chocolate, I’ll be cooking myself a balanced Meatless Monday dinner tonight. On the menu: Autumn Rice Salad with Dried Fruit and Pecans — no dessert.

Quick-cooking rice makes this a speedy weeknight dinner, so you’ll have more time to enjoy (or dread) some scary movies. I imagine quinoa would work well here too, but for now that’s just a theory. Cranberries and pecans give the whole dish the classic fall flavor, and the contrast between the nutty sesame oil and tangy rice vinegar makes for a lovely dressing. The dates and honey do add a bit of sweetness, but not overwhelmingly so, and certainly nothing in comparison to the massive amounts of candy I’ll be consuming once again this Thursday.

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13 Days of Pumpkin: Pumpkin Ravioli with Butter-Sage Sauce

Don’t be intimidated: Giada’s recipe starts with store-bought ravioli and focuses on creating a sauce that makes the dish divine.

Watch her make the recipe now:

More Halloween on Cooking Channel:

Fall Fest: Lettuce (Hold the Salad)

We’ve all experienced a drab salad made with limp lettuce that looks like it’s drowning in globs of thick dressing. But there are so many more possibilities for this humble leaf. We’ve collected five hold-the-salad recipes that will challenge your misgivings about lettuce:

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Fall Stuff We’re Stoked to Eat

Candied Apples

Show me a person who doesn’t like autumn and I will show you a face that indicates that I think that person is a lunatic. Scarves, boots, falling leaves and an excuse to cuddle up to a body pillow when it gets dark at 5 pm are just some of the reasons we love autumn (let’s not talk about the last one). But let’s not forget the fall harvest bounties! While the two of us sit and swelter through a 100-degree L.A. October, we wrote up some edible reasons to get excited about the encroach of the autumn chill.

1. Candied apples

Let’s break this down: thanks to shipping and refrigeration, apples are pretty much available all year round. And caramel — mainly just sugar, milk and butter — is always available. Wooden sticks: also perennial. But chomping on a caramel apple in the middle of March should be a food felony. Apples, particularly the tart ones like Granny Smiths, are in their prime in October, so get ‘em fresh, make your own candied apples, and you’ll forget summer even happened.

Get the recipe: Caramel Apples

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Dinner Rush! Pork Chops With Warm Fennel-Apple Slaw

Isn’t fall just the best? In New York, anyway, the dappled landscape of red and orange leaves and the ever-present smell of apple cider doughnuts frying in vats of oil so dark and overused you can’t see through it just screams: “Feed me something delicious and hearty! And put on a sweater! Now!”

At my dinner table, the flavors of fall usually revolve around some combination of pork, fennel and apples — a serendipitous trifecta of flavor that has brought us together here today over this digital screen. It’s a combination that I find simple to prepare and a consistently delicious hit, even with a quick preparation like this one.

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Sifted: Pub Food at Home + Sweet Apple Recipes

5 Hot Links We’re Loving:

  1. Enjoy pub fare at home with The Tart Tart’s matchstick fries. Douse them with salt and grab yourself a nice cold beer.
  2. It’s apple picking season, folks. Filled with creamy caramel and topped with cinnamon-pecan streusel, you’ll want to make Full Fork Ahead’s apple coffee cake soon.
  3. On days when the warm weather is lingering, enjoy How Crazy Cooksapple cider granita. Even if the crisp air hasn’t set in yet, you can still enjoy the taste of autumn.
  4. We love the idea of turning our favorite cookie dough truffles into truffle pops.  Sally’s Baking Addiction shows you how.
  5. This weekend, try The Kitchn’s kale, bacon and egg sandwich. Infused with garlic and smoky bacon, you won’t regret adding some green into your morning.

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Meatless Monday: Roasted Squash Chili Mac

chili mac
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?

Chili-anything is usually loaded with meat. Chili dogs, chili-cheese fries and the chili that comes with nachos at a restaurant — always beefy. If you want to start a big fight, tell a chili enthusiast that vegetarian chili is legit. True chili traditionalists believe that chili is made with meat, or it’s not chili at all.

Rachael Ray’s Roasted Squash Chili Mac is an exception to the everything-chili-is-made-with-meat rule. It’s made with roasted butternut squash and chili spices like chili powder, cumin and oregano, plus cinnamon and nutmeg which pair well with the squash. It’s creamy and cheesy like mac and cheese should be, but there’s nary a beef clump in sight.

Bonus: You can assemble the casserole ahead of time and bake it before you’re ready to eat.

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5 Recipes to Take Advantage of an Early Apple Season

Apple lovers get ready:  Our favorite fall fruit is now coming into season sooner than expected.  From the apple-growing regions of New York, Michigan, and Washington, we can expect to get a jump-start on everything apple, from pick-your-own apple orchards to frosty mugs of apple cider.  Though a simple caramel-dipped apple is our favorite, there are plenty of delicious ways to take advantage of autumn’s early bounty.  Bake apples into sweet pies and crumbles, or roast them for a savory companion to meat.

Here are five standout apple recipes:

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