Pumpkin season is short, so we want you to make the most of it. In addition to carving pumpkins and making pumpkin pie, try cooking savory dishes with pumpkin this year. These recipes incorporate the season’s most-Instagrammed produce into simple pasta dishes that are a winning combination of fresh and filling. Read more
Halloween is just around the corner. If you’re still brainstorming a kid-friendly costume, look no further than your kitchen for inspiration! These costumes are all made out of balloons and clothing your kid already owns. Read on for step-by-step instructions on how to make them. Read more
Alabama and Washington love Airheads. Connecticut and Rhode Island prefer peanut butter cups (Reese’s, if you please). And candy corn is the Halloween treat of choice in five states, uniting in sugar Oregon, Wyoming, Tennessee, Texas and South Carolina.
We know these sweet-tooth truths because product-focused social media company Influenster put the question of fave Halloween candy to its members and distilled the 40,000 survey responses from across the nation into a sweet-by-state U.S. map.
I once turned deviled eggs into spiders by putting carefully sliced black olives on top. They were an adorable nod to Halloween, and I couldn’t help thinking my kids would just love them. But then my 3-year-old burst into tears at the sight of them. Since then I’ve forgone the gravestones and monsters, and focused on can’t-miss Halloween favorites instead, like chocolate. And lots of it.
Candy Bucket Cookies (pictured above)
Start with a base recipe for buttery cookie dough, and add to it your pick of candies.
As a longtime Cutthroat Kitchen judge, Simon Majumdar has seen all manner of evilicious — and he’s even participated in some too. So when he joined the Tournament of Terror party tonight as the Heat 4 judge, he was hardly fazed by the shocking sabotages Alton Brown unveiled for him on the After-Show.
After checking out a diabolical trick-or-treating setup, digging up an ingredient casket in Alton’s graveyard and selecting his own weapon, Simon, wearing an impressive Wizard getup, stepped into what Alton, aka “Huggy the Clown,” called “the autumn chamber of horrors.” It was an expansive and elaborate enclosed room in which wind blew, leaves flew and lightning struck. For Chef Chase, who was saddled with this sabotage in Round 3 of tonight’s battle, the challenge proved to be downright maddening as he struggled to keep his elements of his pumpkin dessert free of incoming leaves. But for Simon, who was tasked by Alton to prep beef tartare in the room — using his choice of bone cutter, of course — the challenge was seemingly uneventful. Once Alton closed the door behind him, Simon simply put his head down and got to work, despite the flashing lights and airborne leaves surrounding him. “He’s going to be in there for at least an hour,” Alton said of Simon, who continued to shred away at the beef, no matter the eviliciousness of his surroundings.
Click the play button on the video above to watch what went down, and check out Alton’s and Simon’s unforgettable costumes up close.
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Changing leaves and cooler weather signal the arrival of autumn, as do seasonal activities such as hayrides, pumpkin patch visits and apple picking — especially in the Midwest and Northeast. And with autumnal activities come fall treats, which are as plentiful as the brilliantly hued leaves drifting to the ground. Chefs take advantage of this time, too, as few can resist the allure of the crisp fall air that beckons when they get a break from the kitchen. Here are some of their favorite fall traditions and the seasonal snacks they indulge in along the way (it seems chefs really love their cider doughnuts!).
Like the lightest, most-airy pancake you’ve ever had, Melissa d’Arabian’s quick-fix Dutch baby, this week’s Most Popular Pin of the Week, is a fan-favorite recipe with a 5-star rating. She adds a splash of vanilla extract to the batter to guarantee comforting flavor. Perhaps best of all, there’s no need to flip a Dutch baby like there is a pancake, so you know this will be a fuss-free breakfast to prep.
For more morning meal ideas, check out Food Network’s Let’s Rise & Shine board on Pinterest.
Get the Recipe: Vanilla Dutch Baby
When the sun rises in New Orleans, so do the beignets. Traditionally served for breakfast in the Crescent City, these signature pastries are much like NOLA itself: a touch indulgent, yet totally irresistible.
Beignet is French for “fritter,” but here in the United States these airy pillows of fried dough are known as the official doughnut of Louisiana. The pastry arrived from France by way of Canada back in the 18th century. That’s when French colonists were forced to leave Canada’s eastern coast (then known as Acadia) in the years following Britain’s conquest of the region. They brought with them the recipe for this simple pastry that has since become synonymous with Louisiana — and New Orleans in particular.
The morning rush is rough for nearly everyone; we all know it’s almost impossible to cook up an elaborate breakfast when you have only five minutes to yourself. But that doesn’t mean you should skip breakfast altogether. Instead, use that little amount of time to prep a flavorful, satisfying smoothie — and that’s where this morning’s all-new episode of The Kitchen comes in. Today the co-hosts showed off a trio of cool, creamy blends, but instead of featuring the usual berry or banana base, they made the mixtures more decadent, opting for flavors inspired by autumnal desserts (think pie for breakfast). Sold yet? Keep on reading for more details and all the recipes.
When you’re aiming for mac and cheese greatness, you’ve got your pick of melting cheeses. You can go all in on sharp white cheddar, enjoy some European flair with Roquefort and Gruyère or spice things up with pepper Jack — it’s all part of the fun of making this comfort food favorite. While we can’t tell you what your dream team of cheeses might end up being, we do know that you might have to taste test a few bowls to figure it out. To get you started on that delicious journey, here are some of our favorite recipes.
Sunny Anderson’s recipe calls for a three-cheese blend of cheddar, Colby and pepper Jack, with the last cheese being essential (along with a bit of cayenne pepper) for the heat in the dish. On top of the cheese, this recipe amps up the crunch factor with a topping of homemade croutons.