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Bake a Lattice-Top Blueberry Pie

by , September 23rd, 2014

Blueberry pie

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.

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Cookbook Giveaway: Dessert Mashups

by , September 23rd, 2014

Cake Batter Brownies
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.

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Super Food Nerds: The Making of Sausages

by , 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.

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California Restaurant Offers Discounts For Negative Yelp Reviews

by , September 22nd, 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.

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The Great Harvest Dinner

by , September 20th, 2014

Corn

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.

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Wizards Invent Spoon That Eliminates Hard to Scoop Ice Cream

by , September 20th, 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!

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Cooking Channel’s Can’t-Miss Fall TV Schedule

by , 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
Simply Laura
Saturdays at 1:30pm ET

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25 Ways to Use Zucchini

by , 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.

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Los Angeles Cafe Creates Edible Coffee Cup

by , September 19th, 2014

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.

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Frankenfood Trend Hits Critical Mass With Ramen Donut

by , September 18th, 2014

Frankenfoods, otherwise known as foods that mush two disparate things together, have made bona-fide stars out of doughnuts and ramen noodles. Both the Cronut and the Ramen Burger have set the world, or at least parts of New York City, on fire. Why, then, have these two franken-monarchs never been franken-paired together? They have now. Introducing the Ramen Doughnut.

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