by Allison Milam in Recipes, October 13th, 2016
by Elizabeth Brownfield in In Season, Recipes, October 13th, 2016
When you crank the lid off a can of pumpkin, the next logical step is to bake its contents into a pumpkin pie, right? Maybe so, but we believe that this creamy ingredient has so much more to offer. Load up on our most-creative ways to put canned pumpkin to use in dishes beyond good old pumpkin pie.
If a tub of hummus is your go-to office snack or party app, just wait until you try Food Network Kitchen’s newly developed Spicy Pumpkin Dip. The already-smooth pumpkin puree unites with blended chickpeas for a creamy spiced dip best scooped up with pita chips.
by Joseph Erdos in Shows, October 12th, 2016
Apple season is officially here. And whether you make a trip to the orchards to pick your own, peruse the pretty piles of fruit at your local farmers market or simply head to your usual grocery store, today’s apple options seem endless. While that variety is welcome, it can also be overwhelming. When it comes time to bake a pie, hand-churn applesauce that would make Grandma proud or simply grab a fresh, juicy fruit to snack on, you can never quite remember which variety is best for that occasion. Here, we share our list of favorite varieties for baking, saucing, snacking and freezing, along with our most-quintessential apple recipes.
by Amy Reiter in News, October 12th, 2016
In a surprise turn of events last week on Worst Cooks in America: Celebrity Edition, no recruit was eliminated from Boot Camp. But this week that wasn’t the case. Facing a chicken-and-waffles challenge may have seemed dandy at the first mention, but once Chef Anne revealed there would be chicken butchering involved, everyone was terrified. Executing that task was a challenge, and cooking the chicken through was yet another — one that Matt and Mindy couldn’t accomplish. The two ended up in the elimination round, where (surprise!) they had to butcher chickens once again for the mentors to judge blind. The recruit with the best and most pieces would get a pass to next week, and the other would be sent home.
Spoiler alert: Read on for an interview with the eliminated celebrity.
by Jessica Merchant in Drinks, October 12th, 2016
We’ve all been there after indulging in a deliciously garlicky dish: supremely satisfied — and also self-conscious that your breath seriously reeks. Garlic breath can last as long as 24 hours after you consume garlic. They don’t call it the “stinking rose” for nothing.
Thankfully, science is on it. Researchers at Ohio State University have determined that chewing mint leaves and eating apple or lettuce (either raw or cooked) may remedy garlic breath. They arrived at this simple conclusion after engaging a group of study participants to chew three grams of softneck garlic cloves for 25 seconds. Then the participants were immediately given either water (the control), apples (either raw, juiced or heated), lettuce (raw or heated), mint leaves (raw or juiced) or green tea.
by Samantha Lande in Restaurants, October 12th, 2016
If loving pumpkin spice is wrong, I don’t want to be right!
Like most people, I’ve loved pumpkin spice for ages. For. Ever. Long before I ever tasted pumpkin spice coffee, I wanted all the pumpkin cookies and pumpkin bread I could get my hands on.
Then, a few years ago, when I was pregnant with my son, I was totally NOT into pumpkin. It didn’t make me sick, per se, but I had no desire to consume it and basically went well over a year without having a drop of pumpkin touch my lips. Late last year, I decided that I was into it again. And this year? Well, let’s just say that I was the person at the coffee shop drive-thru on Aug. 20 asking if they had pumpkin syrup yet. So embarrassing.
Ever since that humiliating late-August day, I’ve been getting my pumpkin fix at home. Not only with pumpkin bread and cookies, but with a homemade pumpkin spice latte so I can spend more money on shoes. You get it, right?
Some evenings, or even … maybe … on a (late?) Saturday afternoon, I’ve poured a teeny bit of coffee liqueur into my PSL to make it more grown-up and kick back a bit. For me, this version is usually made with decaf coffee, but feel free to use an amped-up caffeinated coffee and maybe even add an extra shot of espresso in there.
by Amy Reiter in Drinks, News, October 11th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
As it turns out, one plus one sometimes equals one — one exceptional dish, that is. Innovative chefs across the country are teaching that delicious lesson by marrying two menu classics to create one indulgent mash-up. There is the Cronut, the kimchi taco and even the turducken, which tweaks the traditional Thanksgiving turkey in a big way by stuffing it with a chicken inside a duck. One of the newest mash-ups to take the culinary world by storm is the sushi burrito, which brings together sushi and burritos, of course. Admittedly more giant sushi hand roll than burrito, the creation is still a tantalizing concept, with fresh fish and sticky rice rolled up in a seaweed wrapper. Here are a few places featuring this mash-up on their menus.
by Allison Milam in Holidays, Recipes, October 11th, 2016
Most of us think of Champagne as a special-occasion wine: something to raise aloft and enjoy at weddings, engagements, anniversaries and other happy events or on New Year’s Eve.
But more and more people are breaking out the bubbly to render more festive an everyday dinner or evening out with friends. Or at least they should, David White, author of the new book But First, Champagne, recently told NPR’s The Salt blog, contending, “Every day has moments worthy of a toast.”
by Bev Weidner in Family, Recipes, October 11th, 2016
Leave the trick-or-treating to the kids. We adults? We’ll be inside celebrating Halloween like the “mature,” face-painted and costumed folks we are. Even if you’ll be shepherding little ones from door to door on the 31st, use the days leading up to it to scare up some adults-only fun that’s sure to create a stir.
One look at this steaming cauldron of Witch’s Brew gives us the creeps, but a sip of the lime-pineapple swig will have us in the spooky spirit (and so will the two cups of vodka in it). A block of dry ice hidden away gives the punch that eerie, bewitched effect.
by Maria Russo in Shows, October 10th, 2016
Good news: I’ve got the solution for life.
OK, let me start over. It’s the solution for dinner — for your dinner’s life. And it involves lo mein noodles and chicken and a crazy-gorgeous sauce! But don’t freak out; we’re keeping your kids’ version way simple. Their dish involves orange slices, so I’m pretty sure we’ll be high-fivin’ after that.
If the first two weeks of Cutthroat Kitchen: Tournament of Terror were any indication, Alton Brown is not holding back when it comes to his or the judges’ costumes. (Remember when Alton rolled in on a dolly while wearing a Hannibal Lecter mask in Heat 1?) This week’s installment, the third heat in the tournament, was no exception, with Alton sporting an alien getup and Jet Tila transforming himself into Jetbot 2000, a straightedged robot with decidedly clunky arms and legs. During the competition, Jet had a tricky time navigating the stairs into the kitchen, and on the After-Show, his struggles only continued.