by Jamie Lisanti, October 22nd, 2014
by Kerri-Ann Jennings, M.S., R.D., October 22nd, 2014
Have you eaten your quota of fun-sized candy bars yet? While there’s still plenty of time before October 31st, there’s no harm in getting in the spook-tacular mood early with these Creeptastic Zombie Cupcakes. They’re also ideal for a Walking Dead zombie party. The skulls, eyeballs and gooey brains that sit on top of the cupcakes start with a simple red velvet cake, broken down into crumbs and mixed with enough frosting to bind them together into cake eyeballs, brains and skulls. Dip them in white chocolate and go wild creating the brains and guts. Your friends won’t believe their eye(ball)s!
For more creepy creations to jumpstart your Halloween celebrations, check out these bone-chilling recipes from Cooking Channel:
by Patrick Decker, October 21st, 2014
Before you buy industrial-size bags of candy bars and make yours the most popular house in the neighborhood come Halloween, pause for a minute. Yeah, yeah, yeah, of course there’s the issue that we as Americans eat too much sugar and face an obesity epidemic. We’ve heard plenty about that. But also more important than ever is the issue of deadly food allergies. That’s why FARE (Food Allergy Research & Education) is promoting the Teal Pumpkin Project this Halloween: Offer something that’s not candy (or food) and paint your pumpkin teal so savvy (and food-sensitive) trick-or-treaters can know which houses are safe.
Lest you fear getting TP’ed for your treats, the alternatives to candy don’t have to just be raisins and toothbrushes. Here are a few cooler ways to sidestep candy.
by Lawrence Bonk, October 21st, 2014
Move over, pumpkin spice latte — you’re not the only squash-themed edible that deserves the seasonal spotlight. Let’s clear a path for good ol’ reliable butternut. Is it the sexiest squash at the market? Hardly. But what it lacks in front-porch decor appeal it more than makes up for with a cute name and remarkable versatility.
This time of year, butternut squash really is everywhere. You can pick one up whole or already cubed up in the produce section. They’re also hiding out in a lesser-known location: the freezer case. Frozen squash will save a ton of prep time, whether you buy it cubed or pureed. While the recipe below makes fantastic use of the whole squash, buy yourself a little extra and toss it in with soups, stews or your breakfast hash. You’ll be doing your dinner plate a vitamin-boosting favor and helping out an underdog.
Now, step out into that spotlight, butternut squash. You deserve it.
by Lawrence Bonk, October 21st, 2014
There’s a certain excitement in the air when a new restaurant opens up in the neighborhood. Finally, a reason to leave the house. However, not all eateries are worthy of you escaping from your bubble of Netflix and Facebook “Likes.” Some of them are downright failures in every conceivable way possible. Here are the worst of the worst of these sad experiments in eating displeasure, the biggest successes in failure-dom, if you will.
Photos: 10 Worst Restaurants in the World
by Lindsay Damast, October 20th, 2014
One of the great struggles of existence is trying to decide what dessert to shove down your gaping maw. Apple pie sure is good, but so is chocolate cake and, oh, what about pumpkin pie? Life is hard! However, does it have to be? One bakery decided to just put every dessert in one big cake.
Three Brothers Bakery in Texas have just unveiled their take on the Turducken, the Pumpecapple Piecake. This beastly baked good contains layers of apple pie, pumpkin pie, chocolate cake and pecan pie. Additionally, there is caramel sauce and icing between every layer. Somehow the whole thing manages to stay aloft, which is a marvel unto itself.
by Lawrence Bonk, October 17th, 2014
There are few foods revered for their simplicity and nostalgia-inducing power like crispy, juicy fried chicken. But on Thursday night, 17 prominent New York City-based chefs and restaurants proved that sometimes it pays to shake up an old classic when they served their unique takes on chicken to guests at Central Park’s Loeb Boathouse.
Held on the opening night of this year’s New York City Wine & Food Festival, the fourth annual Chicken Coupe (presented by Cooking Channel) was hosted and judged by fried chicken enthusiast Whoopi Goldberg. Goldberg had approached festival founder Lee Brian Schrager several years ago about dedicating an entire event to the universally loved dish, and this year, she wrote the foreword to Schrager’s book, Fried & True — so you might say they know a thing or two about anointing a winning bird.
by Lindsay Damast, October 16th, 2014
Ah, the open road. You know you are really and truly on a road trip when you pull into your first gas station and start gorging on gross snacks. What if, however, those snacks weren’t gross? There are only so many Corn Nuts and pieces of beef jerky a person can eat, after all. Some gas stations across this great land of ours have eschewed the gross in favor of the gourmet. On tonight’s season premiere of Offbeat Eats with Jim Stacy, you’ll get to pull off the tourist-jammed highway to fuel up on some of these secret gas station restaurants.
You’ll have to tune in at 9:30pm ET to see Jim’s picks, but in the meantime, here are some of our favorite fancy-pants gas stations that serve fancy-pants grub.
The Best Gas Station Food
by Jamie Lisanti, October 15th, 2014
Around the Cooking Channel and Food Network offices, everyone is gearing up for this weekend’s 7th annual New York City Wine & Food Festival, beginning tonight. For four days, NYC will be taken over by food industry innovators cooking, speaking and feeding folks at nearly 100 different events across the city. Our brazen editors will branch out, attempting to cover as much ground as possible to report back to you hungry Devour and FN Dish readers on the festival’s happenings.
If you’ve never been to a food festival, it’s important to prepare yourself before diving into the gluttonous, glorious adventure that they can be. I recently had the opportunity to attend Feast Portland — a three-day food festival celebrating Oregon’s unique culinary culture — where I learned the hard way that even food editors have finite stomachs. And so, too, do you — so read on as I reveal 10 food festival truths to help you navigate the bottomless bites to come.
Before you think we’ve lost our minds by sticking fried chicken on a cake, give us a second. There’s a new match for fried chicken in town — well, sort of. Next time you want to fool your friends, or you’re going to a birthday party for a buttermilk-battered fiend, whip up a batch of faux wings for this incredible “Fried Chicken” Cookie Pop Cake. Blend white chocolate biscuits or any cream-filled cookie with cream cheese and mold the smooth mixture into ball and stick shapes. To create the look of a drumstick, pinch together the stick, the larger ball (for the meaty end) and a smaller ball (for the opposite end), then after they set in the freezer, ice the cookies with a cream cheese, butter and brown sugar icing. For the finishing touch, roll the wings in crushed cornflakes for the just-fried, crispy effect, and serve them on top of the cake with a spoonful of raspberry compote “ketchup” for dipping.