by Allison Milam in Recipes, October 20th, 2016
by Jessica Merchant in Recipes, October 19th, 2016
With a good chili recipe on your side, you can be the MVP at everything from a tailgating party in a parking lot to a weeknight dinner at home. Warm, comforting and so easy to make, chili as a category is infinitely adaptable — and we’ve got so many different ways you can score big when you cook it. And don’t even get us started on all the things you can do with leftover chili.
Make It Classic, but Better
Save a beer for Geoffrey Zakarian’s no-bean, all-meat Game-Day Chili. It adds another layer of complexity to this loaded blend featuring fire-roasted tomatoes, three pounds of ground meat and a whole lot of fragrant spices.
by T.K. Brady in Food Network Magazine, Recipes, October 18th, 2016
There might just be one way to make pumpkin bread more delicious than it already is. It’s not caramel. It’s not icing. It’s not chocolate (but close).
It’s booze! Spiced rum that warms your insides on a chilly day, to be exact. I’m super into it.
First, let’s discuss how the mere fact alone that we call this “bread” over “cake” means that it is absolutely acceptable to eat for breakfast. And snack. Even though we all know the truth: that it’s essentially cake. It’s delicious, soft and fluffy pumpkin cake, masquerading as your morning meal.
by Elizabeth Brownfield in Recipes, October 16th, 2016
Go beyond store-bought candy this Halloween with something homemade. These sweet treats are festive, a little frightening, and perfect for a Halloween party at home or your kiddo’s school. Make them more personal by packing one in your child’s lunchbox as a spooky surprise or making them as an after-school treat on the day of Halloween. It’s a delicious way to get everyone into the Halloween spirit!
Bat Cupcakes (pictured above)
These cute cupcakes are double the sweet treat. Snack on the bat-shaped sugar cookie, then dig into the vanilla cupcake.
by Food Network Kitchen in Recipes, Shows, October 15th, 2016
Even before what I’ll refer to as the Great Pumpkin Controversy of 2016 (which Snopes fact-checked and says originated when “a viral social media rumor suggested the pumpkin in pumpkin pie is secretly produced from other squash”), there was one very good reason to roast your own pumpkin instead of buying it canned: It simply tastes better.
Sure, roasting a pumpkin is an extra step when making pie, but the fresh flavor makes it totally worthwhile. (And it’s an essential skill to have to make a whole slew of amazing recipes that call for whole pumpkins or pumpkin chunks.) Plus, when you roast a pumpkin at home, you also get the bonus of being able to roast the seeds to make delicious, toasty snacks.
So whether you’re test-driving a pumpkin pie recipe to make for Thanksgiving dinner or you want to mix up your tired salad routine with chunks of perfectly roasted pumpkin and toasted pepitas, here’s what you need to know. Also, get the recipes for some of our favorite fresh pumpkin dishes.
by Lauren Piro in Holidays, Recipes, October 15th, 2016
By Angela Carlos
A recent Halloween episode of Chopped Junior wasn’t exactly business as usual. We’ve seen some pretty outrageous mystery basket ingredients over the many seasons of Chopped and Chopped Junior, but a vile of vampire blood? That certainly was a first.
Neither the zombie scabs (jerky) nor the bloody guts (pastry dough with raspberry jam) slowed down the young contestants, who fought for the $10,000 prize and cooked their way through the spooky mystery basket ingredients.
For this week’s Chopped Junior-inspired lunchbox idea, we borrowed from the haunted, crafty theme to make turkey and cheese mummy kebabs.
by Foodlets in Recipes, October 14th, 2016
Halloween is a particularly playful holiday — even costumes and decorations meant to spook us are all in good fun. And we like Halloween treats that strike a similar balance. These new desserts are inspired by the holiday ghouls and goblins, but they really just make us smile.
Stuffed Candy Corn Cake (above)
The tricks in this treat are two-fold. First, there’s the candy corn surprise in the center. And second, thanks to a clever frosting pattern, each slice actually looks like a giant piece of candy corn. Watch how to make it here.
by Amanda Rettke in Recipes, October 14th, 2016
Unless you’re heavily invested in fruit baskets, you might not eat a lot of pears. And I get it. They’re hard as a rock at the grocery store and require at least a couple of days on a friendly counter until they’re soft enough to bite into. But that’s where the magic happens. This fall, do yourself the most-delicious favor: Buy a couple of pears. Set them on the counter. After three days, pick one of these mouthwatering recipes and let those pears shine. You won’t regret it.
Souffle Pancake with Pear & Apple Compote (pictured above)
In our house we call this a Dutch baby, and it’s hands-down our family’s favorite special breakfast. What makes it so good? It could be the pillowy cloud that emerges from the oven like a delicious science project, but I think it’s thanks in no small part to the rich and sweet compote on top.
by Colleen Park in Recipes, October 13th, 2016
My husband proposed to me again after I made him this cake. It was a complete shock to me, as he is not a big sweets eater. We have come to a comfortable understanding in our lives: I make desserts every day, I ask him to sample them, and he nods that they are fine.
But not with this cake!
by Allison Milam in Recipes, October 13th, 2016
Get the coolers packed and put your team colors on display — it’s time to head to the stadium. For your tailgating menu, the food should be convenient, pack enough of a punch to fuel everyone through hours of revelry and, above all, be finger-friendly. Here are a few ways to go utensil-free for your game-day eats.
Pigs in Blankets
While your friends and family are tossing around the old pigskin, break out these ever-satisfying pigs in blankets (pictured above). For a fun twist, try any of Food Network Kitchen’s pigs in other blankets recipes, from breakfast-themed Sausage-and-Biscuit Pigs in Blankets to a French-inspired version with ham and Brie. Read more
When you crank the lid off a can of pumpkin, the next logical step is to bake its contents into a pumpkin pie, right? Maybe so, but we believe that this creamy ingredient has so much more to offer. Load up on our most-creative ways to put canned pumpkin to use in dishes beyond good old pumpkin pie.
If a tub of hummus is your go-to office snack or party app, just wait until you try Food Network Kitchen’s newly developed Spicy Pumpkin Dip. The already-smooth pumpkin puree unites with blended chickpeas for a creamy spiced dip best scooped up with pita chips.