Make These Treats with Leftover Halloween Candy

by in How-to, October 29th, 2014

Kids consider their stash of hard-earned Halloween candy sacred, so the concept of leftover candy is a fantasy in a lot of households. Before making any of these spooky desserts, you might need to hit the post-trick-or-treat sale aisles. Be prepared to receive a hero’s welcome when you bestow these bonus Halloween candy-based treats upon your loved ones this weekend.

Store-bought cake, frosting and brownies can be used as timesavers, or you can make your own. Do frost the cake and brownies yourself, because the frosting needs to be wet for the toppings to adhere properly. Incorporate Halloween-themed sprinkles into each recipe to up the fun factor even higher.

Read more

Hump Day Snack: Dinner in a Pumpkin

by , October 29th, 2014

Dinner in a PumpkinPumpkin gets a lot of love in the sweet category. And happy as we are to dive into pumpkin pie, pumpkin sticky buns or a well-spiced cheesecake, today we are championing the savory side. Case in point: dinner in a pumpkin. This clever, ultra-homey idea bakes a classic casserole (think: cream of mushroom soup, wild rice, water chestnuts, ground beef or turkey) into an actual medium-size pumpkin. Pop it in the oven on Halloween night, draw a face on the finished gourd and dish it out with some softened pumpkin for maximal heartiness before trick-or-treating time. Or make it the throw-back main course for your adults-only party, since it pairs well with pumpkin ale and a sensible kale salad. (Full disclosure: This is stock art, not the actual dish. We completely failed to take a picture when we made this dish ourselves.)

More Savory Halloween Meals:

This Massive Pumpkin Pie Required 40 Chefs and Two Excavators to Make

by in News, October 29th, 2014

Pumpkin PieAnyone waiting for the Great Pumpkin to arrive this year can at least settle for a great big pumpkin pie.

Chefs in Changsha, China, recently baked a 1,894-pound pumpkin pie measuring more than 13 feet in diameter. According to China View, the pie — which, judging from this video, doesn’t appear to have much in the way of crust — was steamed in a gigantic pan that had “eight burners working simultaneously.”

Read more

Healthy Slow-Cooker Meals

by , October 29th, 2014

Slow-Cooker Turkey SandwichNothing beats a warm, home-cooked meal on a chilly day… except, perhaps, eliminating the hot-stove phase to get there. That’s where the slow cooker comes in. What’s great about slow-cooker meals is: They’re often one-pot dishes (Less cleanup! Complete meal!). So check out these recipes to get some inspiration for your slow cooker this week:

Breakfast
Whole-Grain Breakfast Porridge: Think beyond oats with this multigrain hot cereal.

Read more

Best 5 Roast Beef Recipes

by in Recipes, October 29th, 2014

Herb-Crusted Roast Beef with Horseradish CreamForget the dry, chewy meat you may have been served as a child — today’s roast beef is tender, juicy and packed with flavor. Whether you dress them up with herbs and sauces or you let the natural taste of the beef speak for itself, roasts will wow your family and guests alike, and most are simple to prepare. Plus, while fancy steak dinners may be pricey, roast beef allows you to enjoy a more budget-friendly cut of meat without sacrificing flavor or texture. Read on below to find Food Network’s top-five roast beef recipes from Giada De Laurentiis, Rachael Ray, Trisha Yearwood and more of your favorite chefs.

5. Roast Beef with Spicy Parsley Tomato Sauce — Easy to prepare yet impressive enough to serve to guests, Giada’s fuss-free roast is topped with a drizzle of tangy roasted tomato-studded parsley sauce.

4. Italian Roast Beef — Follow Rachael’s lead and dot the beef with garlic cloves before letting it simmer in a rosemary-white wine sauce. She serves the roast alongside tender vegetables and buttery pasta to make it a complete meal.

Read more

The Chef’s Take: Eric Korsh’s Free Range Chicken For Two

by , October 29th, 2014

Free Range Chicken for Two

“I am not someone who just throws butter at things or sits around reducing heavy cream,” says Eric Korsh, Executive Chef of Danny Meyer’s rustic American restaurant, North End Grill. Korsh, who has helmed the kitchens of A-list spots l...

Read more

Toronto Gets a Library For Kitchen Appliances

by , October 29th, 2014

There are a lot of amazing kitchen gadgets out there. If you tried to write them all down, you’d get a hand cramp somewhere around sous vide cooker or silly-shaped pancake mold. This is great for cooking enthusiasts. Variety is the spice of life, after all. This is not so great for people with smaller than average kitchens. Where do you put all of that stuff? That’s where this new library of kitchen appliances comes in.

Opened in Toronto, the Kitchen Library works just like a regular library. You take stuff out and return it by a certain date. Instead of books, however, this library stocks only kitchen gadgets. All told, it features over 100 different appliances, from expensive juicers to more niche items like chocolate fountains. Fifty bucks gets you unlimited access to all of these goodies for a full year, so long as you return them, clean as a whistle, by the specified time.

Read more

Which Is Better: Hot or Cold Asian Noodles?

by in Food Network Magazine, Polls, October 29th, 2014

When you’re in the mood for noodles, do you crave a steaming bowl of stir-fry or soup? Or would you prefer something cold? While you probably wouldn’t want spaghetti straight from the fridge, many Asian noodle dishes are meant to be served chilled and taste delicious that way — think peanut-sesame noodles or rice noodle salad.

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish which kind of Asian noodle dishes you like more: hot or cold.

Sifted: Dusty Bone-Shaped Cookies, Pumpkin-Quinoa Pie + More

by , October 28th, 2014

Dusty Bones Sugar CookiesHot Links We’re Loving:

  • If you’ve ever encountered puppy chow (the cereal-based snack), you know it’s hard not to scarf it all at once  especially now that I Am Baker gives it a fall spin with Pumpkin Spice Puppy Chow.
  • Culinary Bro-Down knows what we really need, presenting us with a cheesy, spicy idea during a week that’s all about the sweet stuff. Come Friday, don’t beat yourself up over all the Halloween candy you’re bound to inhale. Instead, fry up a Chorizo Mac ‘N’ Cheese Quesadilla that answers every one of your guiltiest savory pleasures.

Read more

Dinner Rush! Kielbasa with Barley-Pecan Pilaf

by , October 28th, 2014

Halloween is here at last! When we were growing up, the evening of Oct. 31 was 100 percent dedicated to getting out the door in search of candy. With the impending candy onslaught, dinner was a bit of an afterthought (“Whaddya mean I can’t just have candy bars and peanut butter cups?!”).

Whether you’ve got little ones of your own or you are fending off the horde at your doorstep, set yourself up for success with a no-brainer meal to power you the whole night through. Kielbasa sausage — which comes ready to eat — is the perfect rich and hearty companion to a barley salad that can be served warm or at room temperature. That barley can even be made hours before the army of orange plastic pumpkins descends.

Also, just to be clear about that whole peanut-butter-cups-for-dinner thing, I’m not not condoning it. Just think of the example you’re setting for the children.

Read more