After months of balancing beach time and blasting air conditioning, summer is ending. Now that you’ve scrambled to cook all the best warm-weather produce and fired up the grill a final few times, let’s give a (slightly less) warm welcome to the greatest season of all: fall.
Now, we understand that fall may not be everyone’s favorite time of year, but it does have some of the best foods and flavors (two words: pumpkin spice) plus cardigan-wearing-temperature weather. Just try to go apple picking while surrounded by colorful falling leaves without grinning from ear to ear. Here are five things we’re excited about this autumn, including finally giving that Dutch oven some lovin’.
Continue Reading Pumpkin Spice and Everything Nice: 5 Things We’re Falling For This Autumn
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.
Thanksgiving. It’s a holiday of true feasting, of overstuffed plates, and of coming together with friends and family to share a potluck-like meal of traditional American dishes. It may come as no surprise that Thanksgiving is one of the most anticipated holidays of the year here on Cooking Channel, and it’s never too early to start planning. So get ready for Turkey Day with Thanksgiving Week on Cooking Channel every night at 8pm ET from Sunday, Nov. 10 to Saturday, Nov. 16.
Start Sunday with the Deen Brothers Thanksgiving special. Bobby and Jamie Deen are cooking up a feast for the entire family. Taking inspiration from their roots, the brothers are making traditional dishes of the South with a twist, from Sweet Potato Souffle and Country Cornbread Dressing with Pecans to Southern Fried Turkey.
Continue Reading Thanksgiving Week on Cooking Channel
Mexican Hot Chocolate by Scarletta Bakes
5 Hot Links We’re Loving:
- Scarletta Bakes’ Mexican hot chocolate, or champurrado, is thickened with masa harina to make the ultimate chilly-day treat.
- With the nickname “Crack Dip,” White On Rice Couple’s sweet onion dip is bound to be amazing.
- If you like beer and cheese, you can’t go wrong with The Curvy Carrot’s cheddar ale soup.
- Who knew butternut squash makes such a beautiful and tasty bundt cake? Warm Vanilla Sugar, that’s who.
- Seasons and Suppers’ cinnamon crunch skillet bread is just what the doctor ordered for breakfast this weekend.
- It’s time to start Thanksgiving planning. Start with the fun stuff: appetizers.
- Brussels sprouts are back in season. Whether you add bacon or bake it in a gratin, these rustic recipes will banish any doubts or bad memories of the little green cabbages forever.
Alie’s favorite season is autumn. Georgia’s least favorite word is autumnal. (“It just sounds so douc … um, pretentious.”) But one thing we both agree on: Fall is the best. We can’t think of a single reason not to like fall, but here are our top-five things about autumn that earns it the Best Damn Season Ever award. Which is not a real award. But it really should be.
Who doesn’t enjoy wearing a blanket? If you just said, “Me. I don’t enjoy wearing a blanket,” take a quick moment to ask yourself what’s wrong with you. Fall affords that perfect crisp chill that necessitates you pulling a big woven snuggle-rug over your head, but it’s not cold enough to have to lug around a bulky jacket. Bonus: You rarely see middle-aged men in Speedos during autumn. We’re lookin’ at you, summer.
Continue Reading 5 Reasons to Love Fall
I recently went home to Nebraska to visit my parents’ pumpkin patch, a fall festival open only during the month of October. While I love the abundance of festive jack-o’-lantern pumpkins, I also have another reason I love going to the pumpkin patch: winter squash. This year I took interest in the different varieties of squash my dad grows on the farm for some post-Halloween eating.
Some of my favorites include Acorn’s yellow-hued cousin called Cream of the Crop, which has a mellow, delicious flavor. I also enjoy the Southern favorite Cushaw Green Striped Squash, which has a slightly sweet flesh great for pies and good seeds for roasting. Delicata Squash is very sweet and a great addition to soups or for baking. The warty, deep green Marina di Chioggia squash is an Italian variety, so it makes sense to use it in pasta and ravioli. The options for unique squash eating are endless; try Blue Hubbard, Buttercup, Flat White Boer, and Banana Pink Jumbo varieties. I’ve only begun to try out some of these, and I’m excited for my squash eating adventures to continue.
Five favorite squash recipes:
Continue Reading Fall in Love with Squash
Orange-O-Lanterns by Just Putzing Around The Kitchen
5 Hot Links We’re Loving:
- Carving pumpkins is a messy (not always fun) task. Just Putzing Around the Kithen’s orange-o-laterns, however, are easy, adorable and perfect for holding Halloween candies.
- Brown Butter Pumpkin Beer Waffles: Yes, this recipe exists. Thank you, Hungry Girl por Vida. We’ll be making these soon.
- Savory and sweet work together in Spicy Ice Cream’s decadent chocolate olive oil mousse with bourbon caramel popcorn.
- It’s apple thyme! Spoon Fork Bacon adds an aromatic twist to the classic fall cake.
- Do you have a favorite fresh pasta recipe? The Endless Meal’s homemade ravioli has inspired our inner-Italian spirit.
- Alton’s sweet potato waffles don’t call for booze, but they make for a mighty tasty fall breakfast.
- If anyone could host the the best and baddest Halloween bash, it’s Nadia G. Check out her hot party ideas.
The fall season means the approach of cold, crisp days and hearty comfort foods. Nothing is quite as comforting as a seductively warm loaf of bread taken glowing and fragrant straight from the oven. To take advantage of fall’s bounty, arm yourself with muffin cups and loaf pans so you can embrace our favorite autumnal flavors with these recipes for delicately spiced muffins and quick breads.
Here are five of our favorite fall breads:
Continue Reading Five Fall Bread Favorites
Emeril's Butternut Squash Cobbler
Butternut squash risotto. Butternut squash soup. Roasted butternut squash. My diet has been full of the stuff ever since I invested in a bushel bag of butternuts. But since there’s only so many bowls of soup one person can eat, I needed to branch out. Enter Emeril’s recipe for Butternut Squash Cobbler: Use the last of the season’s squash to throw together an impromptu dessert easy enough for a Wednesday night.
And here to show you how, a special guest: my mustached sidekick/sous chef, Bertram the Butternut Squash.
Continue Reading Cooking The Channel: Emeril’s Butternut Squash Cobbler
Katy Perry's showing off her love for food. You should too this Halloween. Check out Food2.com for more ideas.
Linkage we’re into:
* Foodie looking for a creative costume? See what others have come up with [Food2]
* Hungry? Feast your eyes on 23 food costume ideas [Chefs Blade]
* Getting Serious about coming up with your food-inspired costume? [Serious Eats]
* Good eats, and great costumes [Food Network]
Make sure to swing by Food2.com for a hint at what other foodies are wearing…
Oatmeal with Pear Butter and Pepitas
Autumn’s been asserting itself in San Francisco. After a few weeks of Indian summer, full of sun and occasionally blazing heat, the mornings now break cool and grey, swathed under a scarf of silvery fog.
On these chilly mornings, I find a strange comfort in the blandness of oatmeal and plain black tea, but I also see no harm in punctuating such monasticism with a little punch of flavor. I favor a dollop or two of pear butter plus a scattering of pepitas for crunch.
Once I’ve filled my belly with warming oatmeal, cradling my tea in my hands, the morning’s veil is lifted, and I’m ready to embrace the day.
Continue Reading Pear Butter for Chilly Autumn Mornings