This fall on Cooking Channel, catch all-new episodes of your favorite shows, see some familiar faces and tune into brand-new shows you won’t want to miss! Here’s a preview of what’s in store this season on Cooking Channel:
Best in Chow
Comedian and road warrior Cris Nannarone ventures to find the best burger, pizza or taco from restaurants and food trucks. The top three contenders will ultimately go to battle, and Nannarone will learn the secrets of what makes their dish special. Will their dish have what it takes to win the war? Begins Wednesday, October 9.
Continue Reading Cooking Channel’s Fall Preview
When I say that my favorite food is soup, I’m not speaking in hyperbole, I mean that in a completely literal way. It’s my favorite food delivery system. And I don’t just love one kind of soup: I love soup like Bubba Gump loves shrimp. I love vegetable soup and sweet potato soup and carrot soup and lentil soup. I’m crazy for chili and chowder and stew and bisque.
Here’s why I love soup so much: 1) it can be a meal or part of a meal — eat it with a sandwich or salad or eat it on it’s own — and it’s really easy to include all of the food groups in one bowl. 2) You can use up the extra stuff in your fridge and pantry easily by throwing it into soup (add spinach or eggs or rice or potatoes to your soup if you have ‘em, or make croutons from day-old bread). 3) Soup is usually made from pretty healthy ingredients which makes it totally okay to have seconds (thirds?) without worrying if your pants will fit. You can’t say that about pasta dishes.
Continue Reading Meatless Monday: Curried Squash Soup With Apple-Cheddar Melts
Paprikash sounds pretty elaborate but it just means paprika in Hungarian. It’s a Hungarian stew of meat — usually chicken — cooked with paprika, peppers and often sour cream, that gets served with egg noodles. Because it’s typically made with meat I hadn’t ever had it — I gave up meat long before I heard of such a thing called Paprikash; it wasn’t exactly in my mom’s weeknight dinner repertoire in my early meat-eating days. But Rachael Ray uses portabella mushrooms to make her paprikash, so it’s completely veg-friendly. Plus I’m obsessed with smoked paprika, so any recipe that calls for it is on my must-make list. You can substitute sweet paprika in this recipe, but go for the smoked; it makes a huge difference.
Continue Reading Meatless Monday: Hungarian Portabella Paprikash
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.
Continue Reading Meatless Monday: Roasted Squash Chili Mac
South Beach Wine & Food Festival 2012 -- Sparkly Cow Greeter
The Food Network South Beach Wine & Food Festival is well under way in sunny Miami and whether you prefer Iron Chefs to Top Chefs, Rachael Ray vs. Guy Fieri, the stars are out in force…
Continue Reading South Beach Wine & Food Fest 2012 — Burger Kings, Bubbly & BBQ
Rachael Ray's Enchiladas Suizas weren't just a crowd favorite, they were the crowd favorite in 2011.
With only a few days left until year’s end, it’s time to take a moment and reflect on Cooking Channel’s 2011 with all it’s delicious offerings.
Look back with us at the shows, recipes, food and photos you loved the most in 2011. Scroll through, see what you think, chime in with your thoughts and impressions, and make sure to let us know what you want more of in 2012.
Continue Reading The Best of Cooking Channel 2011
I’ve been making black bean chili for about 10 years now. It’s my go-to dish for the fall, especially when serving a crowd. But when I make it, I don’t call it “vegetarian chili,” even though it is. I think calling something vegetarian still freaks people out a little bit, as if it might have some scary mystery ingredient that vegetarians use to ward off meat-lovers and vampires, like TVP or tofu. Lots of dishes are technically vegetarian if you think about it; apple pie is meatless, but no one offers a slice of “vegetarian apple pie,” do they?
So to me, chili is chili. Sometimes it’s made with beef, sometimes chicken, sometimes just beans, and some recipes are loaded with vegetables like zucchini and carrots. Rachael Ray’s Meaty, Meat-less Chili is made with black beans and portobello mushrooms, plus traditional chili ingredients like cumin and hot peppers. It’s hearty, filling and comforting — perfect for a fall potluck or football party. No need to call it vegetarian chili, but you’re vegetarian friends will love it, and so will your meat-loving pals.
Continue Reading Meatless Monday: Meatless Chili
The rules for Meatless Monday are pretty simple: Skip meat, just for Monday. Taking a little time away from meaty meals is good for you, and the environment, too. Technically, your meatless meal doesn’t have to include vegetables, according to the rules. But it should, if you really want to be healthy.
Rachael Ray’s Cauliflower Mac N Cheese is particularly fitting for this early-fall Meatless Monday. It’s meat-free, but also comforting and cheesy. And this isn’t just plain old mac n’ cheese: It’s loaded up with cauliflower, which takes on the flavors of the cheddar, Parmesan and Gruyere cheeses. So you’re skipping meat and getting your vegetables (plus your cheese and pasta), too.
Continue Reading Meatless Monday: Cauliflower Mac and Cheese
Debi & Gabriele of Extra Virgin -- Enjoying Best Thing I Ever Ate...at the Beach
Every year thousands descend upon the sunny shores of South Beach to watch celebrity chefs turn up the heat. Our girl Nadia G., host of Bitchin’ Kitchen, was on the ground chatting it up with everyone from Debi Mazar and Gabriele Corcos of Extra Virgin to Ace of Cakes Duff Goldman during the fest…
Continue Reading Nadia G’s South Beach All-Star Blitz
Rachael puts a special, semi-healthy twist to a classic comfort food with Cauliflower Mac N Cheese.
Is anyone else loving Rach’s all new Week in a Day show + recipes? After cooking in 30-minute mode for years (making tons of meat patties and chicken tenders), it’s exciting to see Rachael breaking out her special takes on casseroles, slow-cooked faves and more make-ahead wonders. The recipes are still easy and no-fuss, but now dishes can cook in the oven or simmer on the stove for more than 25 minutes. And, lucky for us, she’s reveling in comfort foods and all their ooey, gooey, yumm-o goodness.
Continue Reading Rachael Knows Comfort Food