Whether you’re a hopeless romantic or just appreciate an excuse to eat chocolate, Food Network Magazine wants to know how you celebrate Valentine’s Day. Vote in the survey below to share your opinions and help provide research for an upcoming issue. Even if you don’t like the day (there’s a question about that too!), we know you have some things to say.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
To say spices are an important part of cooking is to put it mildly: Spices have started wars, inspired love, spawned exploration and made food much better tasting. From curry to BBQ rubs, custom blends to single seasonings, four chefs from across the country share their most-loved spice.
Fennel Spice Rub
Chef Eric Donnelly of the seafood-centric RockCreek in Seattle creates his own self-described “totally bulletproof” spice rubs throughout the menu. “I use it on a ton of items including fish, some lighter meats such as rabbit and pork, even roasted vegetables like cauliflower and potatoes,” he says.
Philippe and I took our family apple picking last weekend in a lush, green New Hampshire orchard, and my love for this perfectly crisp, juicy, sweet fruit has been renewed. Watching my sweet daughter Charlotte reach up to a tree heavy with ruby-red fruit and pluck her first apple ever warmed my heart. And seeing Océane nibble on two different apples — one in each hand, while the picking bag, full of fruit, hung heavy looped around her tiny forearm — had me smiling (and mentally preparing for the aftermath of letting four girls freely pick as many apples as they wished). I wondered just how many apples the Transportation Security Administration would let us stash in our carry-on suitcases (the answer: a lot, but only after being pulled out of line for a thorough swabbing of the 20 or so pounds of apples we packed).
During the past few days since our trip to the orchard, we’ve snacked on more apples than I thought possible, given apples to each of the girls’ teachers (and the girls’ teachers from last year, because why leave them out?) and we still have two huge fruit bowls brimming with apples of all kinds. We have tart, firm cooking apples, crisp eating varieties, thick-skinned greenish apples that I don’t recognize but love once I get past the reptile-like skin, trusty red apples and Golden Delicious apples. I’m baking up some basics: my favorite Classic Apple Tart (with an easy butter crust that’s unbelievably good!), a Quick Cinnamon Apple Tart (perfect for when I’m feeling rushed) and my Apple Crumble with Cardamom-Vanilla Caramel Sauce (pictured above). But apples don’t have to be just for sweets. I’ll add a cup or two of cubed (or julienned) apple to my Fennel and Cabbage Slaw or to my Asian Coleslaw (my personal favorite), where some apple will add just the right level of tangy, sweet and tart to complement the warm ginger and spicy Sriracha. And if we still have a few stragglers left next week that somehow didn’t make it into a recipe or someone’s mouth for an after-school snack, I’ll cube them up and simmer them in a bit of water with a cinnamon stick, a squeeze of lemon juice and a dash of maple syrup (also from our New England trip) and make an easy, chunky compote. (Or you can blend up the mixture for a smoother applesauce.) Now I feel like autumn is official.
Apples and pumpkins and spiced lattes, oh my! There are many reasons to love fall, and perhaps chief among them is the influx of produce. While summer often claims the spotlight in terms of garden-fresh goods, autumn too turns out its share of plentiful crops, including squash. From butternut and acorn to delicata and spaghetti, there’s no shortage of squashes hitting store shelves this time of year. And on this morning’s brand-new episode of The Kitchen, the co-hosts showed off their takes on two of them.
Who says pasta must be served with red sauce? Not Marcela Valladolid, who prepared Spaghetti Tossed with Butternut Squash and Sage Butter, an easy-to-make meal that brings together satisfying butternut squash with another fall flavor: fragrant sage. After melting the butter, she infuses it with garlic and the chopped herb, creating a silky sauce that will coat each strand of pasta. Chopped hazelnuts add a welcome crunch, while a sprinkle of nutty Parmesan cheese brings the decadence you crave.
When you order wings in a restaurant or sports bar, it’s pretty safe to assume that what will appear in front of you will involve hot sauce, celery and blue cheese (like Food Network Magazine’s classic recipe pictured above.) But when making wings at home, why not change things up a bit? There are so many other ways to dress up this ubiquitous halftime snack. Just get creative — new flavor combinations are waiting in the wings! Check out the must-try recipes from Food Network Magazine below.
Get highlights from Episode 3 of Worst Cooks in America: Celebrity Edition, and see some of the craziest moments in GIFs.
If you plan on making pumpkin pie this Thanksgiving, don’t wait till the last minute to pick up those cans of pumpkin at the store. If you do, you may find yourself facing an empty supermarket shelf.
Hard as it may be to believe — with pumpkins gracing every front stoop in the neighborhood ahead of Halloween — a pumpkin shortage is bearing down on us. And while pumpkins may seem plentiful now, they may not remain so later in the holiday season.
Bake sales are about appealing to the mini masses, so you want to choose a winning recipe from the start. It should be something simple enough to make without a fuss, familiar-looking (don’t forget that most of your customers are kids) and presented with a little flair. Here’s our best advice for a sold-out sale.
What you’ll need:
- Get a platter or nice basket to display your goods. Both are universally available at every dollar store in town, so buy it there. (That way, if it never makes its way back to you, there’s no harm done.)
- Small cellophane bags with twist ties are a great way to display anything from bar cookies to small treats that might come two or three to a serving.
- Make a sign. Using big, clear letters, write out the name of your dish and, if possible, the main ingredients.
What to Watch: The Premiere of Unwrapped 2.0, and The Walking Dead’s Benjamin Papac on Halloween Warsby Ricky Smith in Shows, October 9th, 2015
This weekend, celebrate the cool weather with comfort food recipes from your favorite chefs. On Saturday morning, Ree Drummond starts things off with a family lunch of Spicy Sausage Dogs and Kiwi Lime Pie for dessert. Next, the co-hosts of The Kitchen are sharing their best autumn recipes with Jeff Mauro’s United States of Meatloaf and Marcela Valladolid’s Spaghetti Tossed with Butternut Squash and Sage Butter. Then, on Sunday night, Unwrapped 2.0 premieres with back-to-back episodes about movie theater eats and your favorite crunchy snacks.
On Sunday morning, Giada De Laurentiis hosts a wine-and-appetizer party, serving Potato Crisps with Goat Cheese and Olives and a Savory Crostata. Next, Damaris Phillips goes picking the fresh harvest and picnicking with blackened chicken sandwiches and Zucchini Noodle Salad. Then, on Sunday night, there are all-new competition shows, starting with a Guy’s Grocery Games with four chefs who have overcome adversities to make their culinary dreams come true. Next, the four remaining teams on Halloween Wars present their displays to guest judge Benjamin Papac from The Walking Dead. Then, Alton ends the night with a whole new slate of sabotages on Cutthroat Kitchen.
If takeout meals are part of your usual dinnertime MO, you’re surely not alone. But with the help of just a few staple recipes and good-to-know tips, you can indeed turn out the classic picks you most often order — cheesy pizzas and garlicky breadsticks, sweet-and-sour chicken and fried rice from the local Chinese restaurant or beefy tacos from the food truck downtown — right in your own kitchen. Find out how with these must-try recipes.
Pizza: Pepperoni, sausage, extra cheese, green peppers, black olives, mushrooms, pineapple — no matter how you top it, pizza is likely a takeout favorite, and for good reason. It’s the ultimate in customizable eating, so nearly everyone is guaranteed to like what’s in front of them. To make your own pie at home, start with a go-to crust. The Pioneer Woman’s recipe for dough is a classic, and it serves as the base of her Basic Pepperoni Pizza and Four-Cheese Pizza. If you really want to deliver on the takeout experience, bake a batch of her Garlic Cheese Bread Sticks, made with only five simple ingredients.