Homemade broth is one of those culinary magic tricks, up there with whipping egg whites into fluffy meringue and frizzing sugar into fluffy clouds of cotton candy. Throw some meat and bones and vegetables into a pot, cover with water and witness it transform into its alter ego, a curative, steaming and savory liquid. Flavored with salt and other seasonings, broth — especially the homemade kind — paves the way for some of the most-comforting dishes, as a soup and stew starter, braising liquid and more. It’s typically seen as a means to an end — well, until now.
We’re always down for a good carroty side or munching on a wholesome handful as-is, of course. But when it’s getting dark early and dessert intake is of the utmost importance, we need our carrot recipes to be comfortingly sweet. Typically taken with that familiar swirl of cream cheese frosting and just the right touch of spice, carrot-based baked goods add that veggie-packed punch — but this time, there’s a twist. Start grating those carrots for five new takes on carroty desserts. We have big plans for them.
1. If you believe that the cream cheese frosting is hands-down the best part of carrot cake, go all-out with a Carrot Cheesecake (pictured above). Food Network Kitchen’s comforting mash-up creation stacks a thick layer of cheesecake and a sour cream topping on top of moist, spiced carrot cake. See how to make it here.
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- As if we needed another reason to lust over apple pie. Spoon Fork Bacon‘s Brown Butter Apple Pie with Cheddar Crust counters the tart sweetness of Granny Smith and Golden Delicious apples by baking them into a flaky cheddar crust that’s subtly sharp and anything but weird.
- 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.
- Thanks to a little bourbon, this ice-cold Boozy Maple Peanut Butter Cup Milkshakes by Girl Versus Dough goes down warm. And, if you ask us, the whipped cream on top is non-negotiable.
- 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.
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).
From 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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- 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.
- Get yourself a donut pan, because these Baked Apple Cider Donuts with Maple Whiskey Glaze by The Baking Bird cannot be missed. Baked instead of fried, the classic apple cider donuts get dunked into glaze made with whiskey and pure maple syrup.
- Apple and pumpkin pies hog a lot of autumn spotlight, but Love and Lemons keeps things fresh with a crunchy Shredded Brussels Sprout and Apple Salad that’s tossed with bright lemon and pecorino.
- If green juices galore fueled your summer, you better bet that fall has its own dose of green goodness in store. Simmer a pot of What’s Cooking Good Looking‘s Broccoli & Arugula Soup with Garlic Chips, a silky blend of seasonal veggies with a lively hue and a peppery bite.
- The classic combo of chicken and waffles is hard to beat, but Vegetarian Ventures gives us a pretty worthy rival. Pull out the waffle iron for Savory Cheddar Cornmeal Waffles with Green Tomato Salsa, served with a dollop of cumin Greek yogurt.
What’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.
- You don’t necessarily need to part with your store-bought favorites to create something that is thoughtful and, for the most part, homemade. You can use all of your chocolatey, nutty, crunchy candy loves to make a treat that is all your own, like Spooky Chocolate Bark (pictured above), by melting down quality chocolate, sprinkling it with crushed candy, cookies and pretzels galore, and then letting it harden up in the freezer. Break it into individual pieces for an all-in-one taste of Halloween.
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- Make no bones about it, these skeleton-inspired Dusty Bones Sugar Cookies by Sprinkle Bakes are bound to be the first thing to disappear from your Halloween soiree.
- 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.
- Use the most magical superfood of them all, quinoa, for a surprising use, courtesy of What’s Cooking Good Looking. Savory Pumpkin Pie and Quinoa Crust piles roasted pumpkin and zucchini onto a quinoa-based crust that’s more nutritious than its buttery flour counterpart.
- Die-hard candy-corn fans have been known to show their spirit in clever ways. Yummy Mummy Kitchen pays tribute to the orange-yellow-white trifecta with a new one: Tropical Candy Corn Ice Pops that are refreshingly healthy but still have that classic candy look.
- 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.
These 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.
Listen 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.