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.
Flour + Water by Thomas McNaughton is the ideal cookbook for the home cook who loves a good food story and wants to give homemade past a try. The book features recipes from the renowned Flour + Water restaurant in San Francisco, along with the history of the establishment. It perfectly captures the thought and detail that go into opening and running a restaurant, and building a seasonal menu from the ground up.
The book sings with the possibility of turning inspiration into actualized dreams, and that’s what sets it apart as a restaurant cookbook. It beckons readers to step into their kitchen with their pasta makers and do the same: Have a little culinary adventure inspired by seasonal ingredients. The prose stops just short of being whimsical, an enjoyable mix of good-humored practicality and well-timed comedy. McNaughton takes you step by step and story by story through the launch process for Flour + Water, tying details of the restaurant and menu tightly together with their local and global inspirations in the pages of the book.
As is usually the case when talking about pasta, the recipes will bowl you over with their variety and deliciousness. The majority of the storytelling takes place in the introductions of the book (there are three, each more entertaining than the last). Then it gets down to business with sections for dough and composed recipes. The dough section takes you through the heritage and science of pasta making, and features stunning photo tutorials, easy-to-follow instructions and even an email address you can message if you have questions. It covers everything from equipment to how to cook fresh pasta, and you’ll be crazy with cravings before you crack a single egg thanks to Eric Wolfinger’s immaculate photographs.
It probably seems to most of us like prices go in only one direction: up. But guess what? Though anyone feeding a family on a budget may find it hard to believe, food prices have actually gone down in the past few years. Yup, for real.
According to the United Nations’ Food and Agriculture Organization, the cost of food around the world has fallen to its lowest level since September 2010. In August 2014 the FAO’s food price index declined for the fifth straight month, with every category of food — except meat — heading downward.
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.
Food Network is home to some good, healthy competition. And sometimes the competition is made even fiercer when there’s an ambitious element added to the mix. This may just be the case for The Great Food Truck Race and Cutthroat Kitchen this weekend. Both shows feature meals that put shellfish front and center, which can mean imminent trouble for Cutthroat contestants yet a mouthwatering delight for food truck customers. Not to be missed is an edge-of-your-seat episode of Rachael vs. Guy: Kids Cook-Off, where the remaining kid contenders put together a food festival and only one leaves victorious.
Also, if you’re entertaining this weekend, be sure to catch Giada at Home and Trisha’s Southern Kitchen. It’s a family affair as both Giada and Trisha invite their relatives over to dish up some delicious, down-home platters. Giada channels her Italian roots with her Aunt Raffy as they make Pizza Rustica, Pizza with Buzz and Escarole Pie. While Trisha has her nephew and his friends over to strictly do the eating, she cooks up a hearty meal of Sausage and Peppers, Garth’s Pasta Salad, Power Balls and Chewy Chocolate Chip cookies. Likewise, you can get inventive with Ree as she concocts bean-substituted burritos, tacos and burgers on The Pioneer Woman. And tune in for a special fall-themed episode of The Kitchen.
Set out Rachael Ray’s Roasted Jalapeno Poppers before kickoff to get your party started on the right foot. Loaded with three cheeses, these stuffed peppers leave the oven bubbling hot — and they’re killer on the grill too.
With the days shorter and the weather turning chilly, you’re likely setting your sights on the warm, comforting flavors of autumn. Just in time for fall, The Kitchen is getting set to dedicate an entire episode to one of the season’s most-satisfying dishes: soup. From rich, creamy purees to simple broths studded with noodles and veggies, the co-hosts want to help you make your best bowl yet this year, and they need you — the fans — to tell them how you enjoy soup and what you’d need to make your soup recipes better. Answer the first round of poll questions below, then check back on Monday to cast the rest of your votes.
Five: Inspired by the diner sandwich staple, Five-Layer Reuben Dip (pictured above) stacks all the ingredients that make up a good Reuben. From the bottom to the top, shredded Swiss, thin-sliced corned beef, toasted rye bread, Russian dressing and extra-crunchy sauerkraut are addictive in deconstructed form. Take heaping scoops with rye bread toasts for the full package.