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Posts Tagged ‘Recipe’

Frozen Friday: Nanaimo Bars

We’re in for a long, hot summer. So to stave off heat stroke, we’re bringing you our favorite summer treats each week as part of Frozen Friday, giving you the scoop on our favorite ice-cold recipes and party ideas to help you stay cool all summer long.

Great things come from Canada: maple syrup, peanut butter, Ryan Gosling, Alex Trebek, hockey (we guess), and among many other things, NANAIMO BARS. Not enough Americans know about this ridiculously delicious and easy-to-make treat from our northern neighbors. With a nutty cracker bottom, cold creamy center and melted chocolate topping, this is a perfect summer treat to introduce to the people of our nation… just in time for the 4th. America is a land of pioneers after all.

1. Classic Nanaimo BarsCooking Classy puts a slight twist on the traditional crust by mixing pecan cookie pieces with the shredded coconut and graham crackers (pictured above).

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Will the Real General Tso’s Please Stand Up?

On the outside, it’s colorfully glazed and crisp on the edges. It glistens as the tangy, sweet and sticky sauce — laced with a touch of spicy heat — hugs every valley and peak of its crunchy coating. It’s warm, all-pleasing and on the menu of nearly every Chinese food restaurant around the United States. It’s General Tso’s Chicken. (Or General Gau’s, Tsao’s or Gao’s, depending on where you live.) But who was General Tso, and why are we eating his chicken?

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Dinner Rush! One-Dish Baked Chicken + Vegetables

In many ways, a one-dish meal is both the ultimate challenge and the ultimate reward. Many promised “one-dish dinners” actually yield a full sink of soiled pots. Can a successful meal truly be created from so little dishwashing? Absolutely.

Not only is this dish delicious and easy, it’s stunning served directly from oven to table. Use whatever root vegetables you have on hand, and slice them thinly so they finish cooking at the same time as the chicken. It’s also super easy to scale up for a crowd or slim down for just one or two people. Bonus: Line the pan with a layer of aluminum foil and the only thing you’ll be cleaning up is your knife and cutting board.

PS: Cooking Channel’s got a great selection of one-pot recipes that you should definitely try out — right after you make this one.

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Beat the Wheat: Kung Pao Chicken

Gluten-Free Kung Pao ChickenAKA: The Friday Night Special is Kung PaOMG Chicken 

For years I had a special Friday night ritual that involved a group of college and work girlfriends gathering at one of our apartments to order Chinese food, catch up on the week’s goings-on, thumb through gossip magazines, and share our latest dating horror stories and secret crushes. That lovely and much-needed ritual slowly unwound as some of the girls got married, had babies or moved away, but my need for Friday night Chinese hasn’t waned.

I subbed in Thai or Indian carryout for my Chinese fix for a while — most Thai and Indian dishes are naturally gluten-free, so it was an easy swap. Still, it wasn’t the same. And I really missed Chinese food, with the sweet and sour, the hot and spicy, the meats, vegetables, noodles and rice. I missed opening the little white boxes and watching the steam swirl up, missed eating the leftovers cold the next day. I wanted it all. Whenever I saw characters in movies or on TV calling for Chinese delivery, I’d wince. I bought a few cookbooks and a wok, but I never put them to use because it seemed like too much work. Boy, was I wrong.

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Meatless Monday: Sochi-Inspired Beet Salad

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?

The Super Bowl may be over, but there’s only a quick break before action-packed sports resume with this week’s opening of the Winter Olympics. In honor of this year’s host city, Sochi on the Black Sea, we’re fueling up with a classic vegetarian zakuski, Russia’s version of tapas. This vibrant, crimson-hued salad is remarkably simple, calling for shredded roasted beets tossed with ample garlic and chopped walnuts. Lemon juice and sweet medjool dates mellow out the intense garlicky punch, while sour cream and mayonnaise give the dish its luxurious, creamy texture. Toss in other hearty vegetables like potatoes or carrots to make it a filling meatless main, or load the salad up on blinis for a gold medal-worthy appetizer. Let the games begin!

Garlicky Beet Salad with Walnuts and Dates

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Have a Charlie and the Chocolate Factory Dinner Party

To celebrate the recently released Willy Wonka & The Chocolate Factory 40th Anniversary Ultimate Collector’s Edition, which features behind-the-scenes extras with director Mel Stuart, we say throw a Wonka-inspired dinner party and invite your closest friends.

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A Birthday Cake Masterpiece

Chocolate Truffle Cake

Orange-spiked Chocolate Truffle Cake is a weekend project worthy of life's most special occasions. Happy birthday Cooking Channel!

Sarabeth's Bakery Cookbook

When I asked Sarabeth Levine, author of Sarabeth’s Bakery: From My Hands to Yours and our neighbor here in Chelsea Market, if she wanted to contribute a cake recipe to Devour in honor of Cooking Channel’s birthday, I pictured an everyday, quick and easy cake. What she delivered, her Chocolate Truffle Cake Recipe, she describes as an “edible masterpiece,” and I have to agree.

As an ambitious baker (remember the croissants Sarabeth helped me tackle?), this recipe makes my heart skip a beat. It holds so much promise, uses techniques I never dreamed of and the final product is absolutely beautiful and professional-looking. This cake isn’t messing around – it’s a weekend project that will make an amazing dessert for a very special occasion. Like a birthday. . .

Here’s how Sarabeth makes what could be an ordinary cake, extraordinary:

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Buttermilk Pie

Buttermilk Pie

My boyfriend’s mother is a one-woman Southern show. Seriously, she does it all – and has three well-rounded sons to prove it. Feeding those growing boys (and a loving husband) couldn’t have been easy, but she makes it look like a piece of cake. I’ve got a lot to learn. Fortunately, she’s given me a good start: I’ve inherited her tattered purple recipe folder with all the secrets of her Southern kitchen.

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Carrot Cupcakes

Zoe Francois' Carrot Cupcakes

Often carrot cake can seem like a throw back to the ’70s, when they were dense and tasted ultimately too good for you. This updated version is moist, sweet and has a rich combination of spices that makes it one of the tastiest cakes ever. Adding a bit of orange and lemon zest to the smooth cream cheese icing brings out those bright flavors in the cake. I have served these cupcakes at every occasion, from picnics to weddings; it is even a terrific breakfast treat.

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Ready for Ramps


Not long ago the appearance of asparagus announced that winter is over. But asparagus is now available year round in the supermarket, so for me it’s the arrival of ramps that tells me spring is here. Just last weekend I discovered bunches of these fragrant little plants at the Union Square Farmer’s Market and they’ll be around for the next four weeks.

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