Best 5 Apple Crisp Recipes

by in Recipes, September 13th, 2014

Old-Fashioned Apple CrispUnlike pies, which require gently rolling out two sheets of dough, crisps necessitate little more than mixing up a sweet, crumbly mixture and sprinkling it atop the fruit on the bottom. From cherries and berries to tart rhubarb and juicy peaches, the options for crisp fillings are endless, but come autumn, seasonal apples are a favorite choice. Read on below to check out Food Network’s top-five apple crisp recipes to find dessert inspiration from Sunny Anderson, Alex Guarnaschelli, Pat and Gina Neely, Ina Garten and more chefs.

5. Baked Apple with Crisp Topping — Think of Sunny’s take on apple crisp as a composed alternative to the traditional casserole-style presentation. Instead of slicing the apples into multiple pieces, she simply halves the fruit, then bakes each portion with a brown sugar-cinnamon topping.

4. Apple Crisp — “I would love to take full credit for this recipe, but it is simply the recipe my mother made year after year when I was growing up,” Alex says. “So simple and delicious.”

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Biscuits and Chocolate Gravy — Down-Home Comfort

by in Recipes, September 12th, 2014

Biscuits and Chocolate GravyWhat? Biscuits and Chocolate Gravy. That sounds like something a devious 6-year-old would make up, doesn’t it? Tender, buttery biscuits enrobed in dark, rich rivulets of creamy, chocolate gravy. Yes, it may sound very Willy Wonka-inspired, but Biscuits and Chocolate Gravy is actually a very old-school traditional breakfast of the Upland South.

People talk about Southern food as if it’s one cuisine, when in actuality it has many variations and subtleties, often region by region. The South can be subdivided into two principal larger areas: the Upper South and the Lower, or Deep, South. The Upper, or Upland, South is the northern border of what we define as the South in the United States. It runs from Virginia and North Carolina westward through West Virginia, Kentucky, Tennessee and Arkansas, dipping into the northern realms of Alabama and Georgia. The Upland South doesn’t conform neatly to state lines, but instead is influenced by the terrain, history and culture. It’s the landscape of a diverse society and what could generally be defined as Appalachia, an area at once both incredibly poor and culturally rich.

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Tacolicious — Off the Shelf

by in Books, September 12th, 2014

Tacolicious CookbookSara Deseran’s Tacolicious is a fiesta cleverly disguised as a bright, colorful cookbook. The book is inspired by the heart of the menu of the collection of taquerias in San Francisco and Palo Alto, Calif. of the same name: tacos, snacks and cocktails.

The recipes you’ll find are admittedly a mix of authentic Mexican cuisine and Californian variations on Mexican-American dishes. The book is broken into themed chapters, starting with Salsas, Pickles and More, then focusing on Snacks and Sides, Tacos, Tacos and Tacos, and finishing with Cocktails, Aguas Frescas and More. Peppered throughout the book are fantastic factual tidbits that reveal the deep roots of the food’s heritage, as well as tips and tricks that make the recipes easier to execute. Tucked into these little asides you’ll find everything from tips for cooking beans to an in-depth look at corn tortillas and a comprehensive guide to quick and easy taco dinner recipes. The book has all the information you need to cook delicious Mexican-style food at home, regardless of your past experience with the cuisine.

Deseran also introduces you to vendors that have become friends, the chefs and bartenders that keep their eatery running, and a colorful assortment of characters that bring life to the restaurant and the pages of the book. The recipes in Tacolicious feel like they’re meant to be shared among friends and family (like the Guajillo-Braised Beef Short Rib Taco, recipe shared below). This cookbook is perfect for the busy home cook who wants vibrant, flavorful, fuss-free food. You can order your copy here.

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Food Blogger Reinvents Wheel by Creating French Fry Pizza

by , September 12th, 2014

Food Blogger Reinvents Wheel by Creating French Fry PizzaIt’s three in the morning and you are blisteringly drunk. The vodka demons currently residing in your stomach demand a sacrifice. Will you throw down a pizza or a bushel of French fries? It’s one of life’s most pressing questions. Screw it. Go for both. That’s what this guy did.

Food blogger Foodinese just unleashed a massively unhealthy creation into the world: the French fry pizza. It’s, well, a pizza cooked a top a whole heap of fries. He used even more cheese than a pizza normally calls for in order to make sure the fries all stuck together in their nice pizza-like shape. How could this not be good?

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What to Watch: Get Back Into the Groove with Simple Suppers, and Melissa d’Arabian on RvG Kids

by in Shows, September 12th, 2014

Rachael vs. Guy: Kids Cook-OffGetting back into the work grind after summer vacation and having the kids back in school can suddenly make time feel like a precious commodity. Well, it doesn’t have to be that way, especially when it comes to sitting down to dinner with the family. This weekend Food Network has a bunch of programming geared for busy people who need recipes that are quick and easy to prepare. Ree, Trisha, Giada, Bobby and the cast of The Kitchen all have quick and easy recipes to show you on Saturday and Sunday morning.

Plus, for some much-needed R and R, get a taste of Chicago on Saturday night with a special episode of Diners, Drive-Ins and Dives. Come back Sunday evening for all the competition you can handle: a new episode of Rachael vs. Guy: Kids Cook-Off with special guest Robert Irvine coaching the kids, along with Melissa d’Arabian judging their main challenge. Then, on The Great Food Truck Race, the rookies head into St. Louis. And finally, on Cutthroat Kitchen, Alton gives the contestants a hand, but it may not be the kind of hand they want.

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5 Decadent Hand-Held Desserts for a Tailgate

by in Recipes, September 11th, 2014

5 Decadent Hand-Held Desserts for a Tailgate These treats are perfect to bring to a tailgate in the stadium parking lot or serve at home while watching the game on television. They’re easy to make and easy to eat, and you won’t have any plates to tidy up afterward.

1. Fried Pies
Ree Drummond’s grab-and-go fried pies are great for guests to enjoy dessert while watching the game. The quick pastry dough can be made ahead of time and stored in the refrigerator in a zipper bag. When you’re ready to make the pies, roll out the dough as thin as you can and cut it into rectangles. Canned apple and cherry pie filling mean less prep time. Once all the rectangles are filled and sealed, drop them into hot shortening and in just five minutes your pies will be fried to golden-brown perfection.

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