All Posts By Allison Milam

Sifted: Apple Pie with Cheddar Crust, Winter Squash Empanadas + More

by , November 11th, 2014

Brown Butter Apple Pie with Cheddar CrustHot Links We’re Loving:

  • Your classic empanada may come with a spicy meat stuffing, but Food For My Family‘s Winter Squash Empanadas are a different story and loaded with fall flavor. Caramelized shallots, goat cheese and fresh sage ooze from the flaky folds.
  • When we’re in need of some serious comfort food, sometimes a spoon is the only utensil that’ll make the cut. A spoonful of the aptly named Best Cheeseburger Soup by Foodie Crush involves everything you love between the bun, from tender ground beef to gooey cheddar cheese to a hit of hot sauce.
  • When is it too soon to start hoarding all the eggnog? According to Country Cleaver, not soon enough. Instead of glugging it from the carton, creamy and spiced Eggnog No-Bake Cheesecake comes together from scratch.

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Thanksgiving Pie Guides (Or, How to Totally Win the Dessert Course)

by in Holidays, View All Posts, November 8th, 2014

Pumpkin Pie

There is nothing quite like rolling into your Thanksgiving feast with a homemade, fresh-from-the-oven pie. Whether pumpkin or pecan, apple or peanut butter, a good pie ends the biggest meal of the year on a high note that can carry you through till next November. In the spirit of Thanksgiving and all that is sweet, Food Network presents step-by-step how-tos for building the perfect pie, revealing the ins and outs of everything from making the perfect crust to giving your slice a unique, unexpected touch (spoiler alert: fire is involved).

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8 Crowd-Pleasing Brussels Sprouts for Your Thanksgiving Table — Fall Fest

by in Holidays, Recipes, November 6th, 2014

Balsamic-Roasted Brussels SproutsFrom the stuffing to the mashed potatoes, there are certain sides you just can’t do without on Thanksgiving. Now, more than ever, once-unloved Brussels sprouts have eclipsed a lot of other vegetables, working to balance an otherwise heavy meal. As you begin brainstorming the must-haves for your Thanksgiving menu, be sure to work these simple yet to-die-for Brussels sprouts sides into the lineup.

1. Balsamic-Roasted Brussels Sprouts — Ina Garten’s Brussels sprouts (pictured above) are perhaps the most elegant of all, layering the flavor of salty diced pancetta with fruity, tart balsamic vinegar.

2. Roasted Brussels Sprouts  — Food Network Magazine’s back-to-basics recipe may simply involve roasting, but the smart addition of red pepper flakes, white wine vinegar and honey leave every caramelized sprout layered with flavor.

3. Brussels Sprouts Gratin — This cheesy veggie side takes only five ingredients, including a topping of Gruyère cheese that instills a creamy nuttiness in every bite. 

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Sifted: Grilled Cheese Pizza, Baked Apple Cider Donuts + More

by , November 4th, 2014

Grilled Cheese PizzaHot Links We’re Loving:

  • Grilled Cheese Pizza by I Am a Food Blog is a glorious mash-up slice that proves you never have to choose. Cut gooey grilled cheese sandwiches into small squares and sprinkle them over pizza crust with crisp bacon and tomato slices.

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Trick or Treat! Your Guide to Being the Most-Popular House on the Block — Fall Fest

by in Holidays, Recipes, October 30th, 2014

Spooky Chocolate BarkWhat’s the trick to being the go-to trick-or-treating destination on the block? Homemade treats, that’s what. Instead of stocking up on heavy bags of individually wrapped candy this Halloween, answer the doorbell ring with sweet and spooky do-it-yourself treats that will be the talk of the neighborhood. Wrap these homemade candies in plastic sandwich bags or wrap, or get creative — and be sure to save some for your own house.

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Sifted: Dusty Bone-Shaped Cookies, Pumpkin-Quinoa Pie + More

by , October 28th, 2014

Dusty Bones Sugar CookiesHot Links We’re Loving:

  • If you’ve ever encountered puppy chow (the cereal-based snack), you know it’s hard not to scarf it all at once  especially now that I Am Baker gives it a fall spin with Pumpkin Spice Puppy Chow.
  • Culinary Bro-Down knows what we really need, presenting us with a cheesy, spicy idea during a week that’s all about the sweet stuff. Come Friday, don’t beat yourself up over all the Halloween candy you’re bound to inhale. Instead, fry up a Chorizo Mac ‘N’ Cheese Quesadilla that answers every one of your guiltiest savory pleasures.

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Choose Wisely: Angel vs. Devil Cupcakes for Halloween

by in Holidays, Recipes, October 27th, 2014

Angel and Devil CupcakesThese all-new angel and devil cupcakes from Food Network Kitchen may not hover over your shoulder, but there’s no need to choose between good and evil on Halloween. On the side of innocence, Angel’s Food Cupcakes come with a white, pillowy cloud of meringue frosting and are topped with a righteously sweet candy halo. Do the right thing and choose these little bites of heaven for their angelic lightness. Devil’s Food Cupcakes, on the other hand, are wickedly rich and sinister. Devilishly dark with a bittersweet chocolatey glaze, these little cakes rear their head with red candy horns and a chewy licorice tail. Choose them before they choose you.

Even if your own getup is nothing more than a sheet over your head on Halloween, these cupcakes arrive in full costume. Make both batches at your Halloween bash and serve them side by side.

Make every cupcake that crosses your path during the month of October a creepy one, with these Halloween cupcake recipes from Food Network chefs.

6 Desserts to Cook Low and Slow — Fall Fest

by in Recipes, October 23rd, 2014

Slow-Cooker Peach CobblerListen here: Your slow cooker is meant for a whole lot more than endless vats of smoky chili and comforting stews. Though we turn back the dial for hours on end for some of our favorite meals, it’s about time we rethink this kitchen tool with recipes that are a whole lot sweeter. These perfect-for-fall slow-cooker dessert recipes cook low and slow, rather than hold up your oven or hog all of your time.

1. There will be no more sliding peach cobbler into the oven, thanks to Alton Brown’s recipe for Slow-Cooker Peach Cobbler (pictured above). This warm, comforting recipe calls for frozen peaches, so you can make it year-round.

2. It’s hard to believe that a pan of brownies doesn’t always have first dibs on the oven, but sometimes you need that extra space. Easy-to-make Slow-Cooker Gooey Brownie Cake has all the perks of a soft warm brownie, from the gooey center to the crispy edges.

3. Slow-Cooker Banana Upside-Down Cake relies on your slow cooker to caramelize the bananas with rum and brown sugar, before you pour the cake batter on top for easy baking. After you invert the cake from the cooker, all of that slow-earned heat is best taken with a countering scoop of vanilla ice cream.

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Sifted: Spicy Cornbread Biscuits, Pumpkin Gingersnap Ice Cream Cake + More

by , October 21st, 2014

Spicy Cheddar Cornbread Biscuits
Hot Links We’re Loving:

  • When you’re faced with a bowl of steamy chili, it would be an injustice to choose between cornbread and biscuits. Dinner Was Delicious makes it easy with Spicy Cheddar Cornbread Biscuits, which are somehow both crumbly and flaky, not to mention loaded with sharp cheddar and jalapeno.
  • Want to put a new spin on pumpkin pie? Layer pumpkin and vanilla ice creams (with a jolt of pumpkin butter) into Shutterbean‘s easy Ice Cream Cake. Pound gingersnap cookies into crumbs for a speedy buffer layer.
  • We hate to say it, but the days of juicy, fresh tomato salsas are now over (unless you live in the tropics). Face the tomto-free music with these Fish Tacos by Turntable Kitchen. The recipe ingeniously creates a pomegranate salsa, ysubg the seeds out of in-season pomegranate for a juicy sweet-and-sour salsa condiment.
  • Roast real sweet potatoes and whip up a tangy cream cheese glaze for Sweet Potato Pecan Cinnamon Rolls by Brooklyn Homemaker. Yeasty, plush and gooey, you won’t be able to resist pulling these rolls apart from the pan.
  • Think of Alsatian Flammkuchen as a bacon-, apple- and taleggio-topped take on pizza, though the dough is made with milk rather than water and results in a lighter, crunchier crust. Take a slice of Eat in My Kitchen‘s recipe with good, dry wine.

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10 Excuses to Eat Roasted Garlic — Fall Fest

by in Recipes, October 16th, 2014

Roasted Garlic Mashed PotatoesIf you perk up at the mere mention of roasted garlic when reading a menu, you are not alone. Roasting fresh garlic tames its sharp bite, leaving behind cloves that are soft, golden and aromatic. Learn how to roast garlic at home, and see the ways that this rousing flavor can be incorporated into your favorite dishes:

1. Mashed Potatoes: Whether it’s a part of your imminent Thanksgiving menu or served up on a weeknight, Ree Drummond’s ultra-creamy Roasted Garlic Mashed Potatoes (pictured above) uses a whopping minimum of three whole heads of garlic.

2. Chicken: Serve Melissa d’Arabian’s Roasted Garlic Clove Chicken with bread to mop up the sauce and spread the softened garlic. She opts for chicken thighs, which are extra-juicy and flavorful.

3. Chili: For a fast dose of garlicky flavor, Melissa quick-roasts cloves in the microwave. Her recipe White Chili with Quick-Roasted Garlic for Food Network Magazine comes with garlicky, spicy spoonfuls of chicken, navy beans and spinach.

4. Soup: Every spoonful of Guy Fieri’s Roasted Garlic Soup with Asiago Crostini centers around our favorite ingredient. It uses six whole heads of garlic, and gets a velvety smoothness from heavy cream.

5. Bread:  After roasting whole garlic cloves in the oven until soft, squeeze the garlic out of its skin onto crusty, grilled bread for Roasted Garlic Bruschetta.

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