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Posts Tagged ‘Italian cooking’

Gabriele Corcos and Debi Mazar’s Pantry Staples for Cooking Tuscan-Style

Cooking Tuscan is all about simplicity, freshness and, ultimately, generosity. It is about working very conscientiously in the kitchen, inspired by the necessity of caring for the ones you love. Cooking is pursuing a bond with people around the kitchen table, and food is the medium by which this is achieved. “The cook” in this equation is just a catalyst — sometimes in the form of a mother or grandmother, and sometimes in the form of a restaurant chef or a farmer.

The Tuscan kitchen reflects this sentiment abundantly. Nothing is more important than the table; it should be the right size and should feel warm and familiar, something that facilitates the celebration of a meal together.

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Celebrate National Ravioli Day

Fried Favioli Recipe Giada de Laurentiis

Turn any ravioli into a delicious snack with Giada's Fried Ravioli recipe.

At Cooking Channel, we’re celebrating National Ravioli Day with a few of our favorite carb-a-licious ravioli recipes — with a twist.

Giada’s ravioli recipe throws caution to the wind — and her ravioli in the fryer! — for an unexpectedly delicious twist on the Italian classic with her Fried Ravioli Recipe (pictured above).

Chuck Hughes’ Short Rib Ravioli and Creamy Mushroom Sauce is a luxuriously rich take on the traditional:

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The Donatella Project

Donatella Arpaia

What’s it take to run a successful restaurant? Good food, obviously. Great customer service. An attractive space that customers want to spend time in. It’s not as easy as it sounds…

Owner of ten successful restaurants throughout New York City and Miami (including namesake restaurant, Donatella in NYC) and Iron Chef America judge Donatella Arpaia gets a new gig as restaurant consultant in Cooking Channel special The Donatella Project this Sunday at 8pm ET.

Restaurant owners using frozen ingredients instead of fresh, or eyesore decor that completely overpowers the restaurant experience — these are just a few of the dining disasters Donatella will coach her clients away from. Whether she’s putting a new chef to the test or updating the décor from drab to fab, Donatella’s coming to the rescue of restaurants in need of her skillful guidance on all issues, big and small.

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Debi and Gabriele: Back for More

It has certainly been a while since Debi and I served you up new stories, new recipes and new family adventures. We’ve missed you, too! But your patience is about to be rewarded. We’re back on Wednesday night at 10:30pm ET / 7:30pm Pacific, and we’re bringing you a whole new season full of laughs, guests, and, of course, food; all that you’ve come to expect from your favorite Tuscan American-blended bunch, but there’s also been some changes, too…

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Octopus Is Not Quite Kosher

Gabriele Corcos cooking octopus.

I am an unlikely person to share with you a delicious recipe for cooking octopus. You see—in case you missed an important detail about my culinary upbringing—I grew up in a Kosher home!

My father is Jewish, and needless to say, his personality truly reflects his heritage and upbringing. A surgeon, my father Leonardo is strong, opinionated, heavy at times, and always Kosher. For me, as a kid growing up in Tuscany of all places, keeping kosher was kind of a problem: “What, no Prosciutto Sandwich allowed? Ever?

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After Ten Years, Love Is Still Sweet

Debi and Gabriele where they first met

Gabriele and I sneak away to share a tiramisu in the Italian piazza where we first met.

Please don’t hate me for having the most romantic husband in the world. Yeah, listen up guys! The way to a woman’s heart is through her stomach. And Gabriele gets to it every time.

I can’t tell you how deliriously happy a gal can get, returning to the place where she met her true love, ten years later.

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Welcome to Tuscany!

First order of business: Let's eat!

Welcome to my home! Let me introduce you to the family… ‘Mamma’ Annalisa, who taught me to cook most of what I feed my family. ‘Nonna’ Lola, who taught my mother. ‘Babbo’ Leonardo, who one day got me in from of the fireplace and said “Ok, let’s cook dinner!” And my brother Fabio, the very first person I ever cooked for.

It is not easy to describe how I feel each time I go back home to Tuscany, now that I have spent about a decade in the US. Tuscany is actually not my home anymore, wherever Debi and the girls are, that is my home now… in this sense I truly feel like an immigrant!

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Make Your Own Limoncello!

Summer is just around the corner! That is, if you think in brewing terms. You see, this is the time to start thinking about preparing a delicious batch of Limoncello that will be ready in time for summer.

Limoncello is probably the first hard alcohol I ever tried in my life, and my grandfather is the one responsible for this acquired taste. Traditionally enjoyed after summer meals, this not-too-sweet fruit liqueur is a staple in any Italian kitchen freezer.

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