by Lawrence Bonk, September 23rd, 2014
by Zoë François, September 23rd, 2014
Airline food. Those two words conjure up images of nearly edible meals served in plastic trays that you just try to force down your gullet as you watch that one Adam Sandler movie where he plays his own twin sister. In other words, the only James Beard award it would win would be the coveted “managed not to blow chunks on the way to New Mexico.” Well, here is a company that delivers airline food right to your door so you can manage not to blow chunks on the way to your living room as well.
The pun-loving folks over at Air Food One will fill your home with the delicate aromas of off-gray turkey and biscuit cookies. It works a lot like Fresh Direct and other food-on-demand services. You simply sign up and, like nearly palatable magic, once a week you’ll be staring down a piping hot plate of something that is sure to give you calories and technically prolong your life.
by Mallory Stuchin, September 23rd, 2014
I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I’ve baked this pie using frozen berries with great success.
by Rupa Bhattacharya, September 22nd, 2014
So, you’ve got your measuring cups ready and your sugars on standby, but you just can’t figure out what to bake? Cupcakes or pies? Truffles or trifles? Cookies or bars? Stop fretting over your stand mixer — the answer to this sweet dilemma is simple: Make a mash-up.
by Lawrence Bonk, September 22nd, 2014
Ever since making chorizo for Super Food Nerds several months ago, we haven’t stopped wondering how sausages are made. So, over the summer, we began debating doing a deep dive into the making of either sausage or hot dogs. We decided to let a poll on Facebook determine our fates, and the people spoke loud and clear: They wanted sausage. So we reached out to the proprietor of butcher shop Hudson & Charles, Jason Fox, who had visited our offices a few years ago to teach us how to break down pigs. The newly opened shop, named for the corner it’s on in New York City’s West Village, is co-owned by Jason and partners Kevin Haverty and Adam Gale.
by Kerri-Ann Jennings, M.S., R.D., September 20th, 2014
Nowadays, Yelp holds a whole lot of sway over the restaurant industry. All it takes is a few bad reviews to throw your entire percentage out of whack. Pretty soon the only customers you’ll see will be tumbleweeds and skateboarding bozos looking to use the bathroom. Can restauranteurs fight back? One California Italian eatery is certainly trying.
by Lawrence Bonk, September 20th, 2014
The air may still be summery (and, in some places, record-breakingly warm), but the bounty of vegetables turning up in farms and gardens can only mean one thing: It’s harvest time. And that is cause for celebration. Ideally, you’d get the whole neighborhood together and do a full-on pig roast, but even for a smaller gathering you can cook up a stellar dinner to showcase the harvest.
by Cooking Channel Staff, September 19th, 2014
One of the most frustrating things in life has to be when you demand ice cream right now at this very second but, when it’s taken out of the freezer, it’s simply too frozen to enjoy. How dare those pesky laws of thermodynamics ruin instant gratification party 2K14. You are then faced with two choices: get down and dirty in that tub, chipping away at it until you have something resembling a scoop, or do the unthinkable and put it on the counter and wait. Now there’s a third option and it may be the best one of all. A magic spoon!
by Contributor, September 19th, 2014
Worst Things About Fall: school; everything is suddenly pumpkin flavored; it’s getting brisk out there.
Best Things About Fall: Oktoberfest, everything is suddenly pumpkin flavored; awesome new shows on Cooking Channel.
Here’s a peek at our fall TV lineup. Get pumped for some of the best new shows and best returning shows on Cooking Channel this fall.
Premieres September 27
Saturdays at 1:30pm ET
by Lawrence Bonk, September 19th, 2014
Zucchini are available year-round in grocery stores, but they’re at their peak right now, when you can find them fresh, local and cheap. Unlike the winter squash coming into markets in the months ahead, zucchini has edible skin and small, soft seeds. Zucchini is a good source of potassium and vitamins C and A, and it’s super low in calories — wins all around.
Zucchini are a multifunctional squash; you can fry them, saute them, use a vegetable peeler to turn zucchini into “pasta ribbons” or even munch on the raw squash. They can take the place of potatoes and pasta if you’re looking to go low-carb, but mostly they’re a delicious and easy addition to any meal. To get all of the moisture out before frying, purge a zucchini as you would an eggplant. Click here to see how to do it.
For millennia, mankind has gazed at the heavens and wondered why coffee cups were made from plaster and ceramic, rather than edible foodstuffs. After all, coffee and food go together pretty well, as anyone who has ever eaten a danish can tell you. Mankind can finally rest easy tonight. Here is a fully edible coffee cup.