It’s never too early to get into the holiday spirit. And it’s certainly not too early for cake master Duff Goldman. The man behind Charm City Cakes and one of the judges of Holiday Baking Championship is taking over Food Network’s Snapchat Discover channel to get you revved up for the baking extravaganza that is the holiday season.
In a city known for oversized appetites of every variety, it’s no wonder the hefty po’ boy is the sandwich that New Orleans claims as its own. Read more
After a trip or two to the orchard — or even just your grocery store’s produce aisle — you likely have on hand an abundance of apples. You’ve baked them into pies, roasted them with meat, used them in cocktails and have eaten them straight up at lunchtime. Now what? Now it’s time to stuff them. On this morning’s all-new episode of The Kitchen, Jeff Mauro and Sunny Anderson introduced two new takes on stuffed apples, one savory and one sweet. For both of these recipes, and most stuffed apple recipes, the key is a well-cooked apple, one that’s tender, which will go a long way in making the finished dish more easily eatable with the filling. Check out Jeff’s and Sunny’s ideas below, each of them an easy-to-do technique that delivers warming seasonal flavors.
Raise your hand if you like Spam. Anyone?
Actually, some of you out there must be raising your hands. According to several recent reports, the retro canned meat product, which made its grocery-store debut in 1937, is making a comeback — perhaps even a major comeback.
Spam, long derided as a mystery meat, actually contains, according to parent company Hormel Foods, only “six simple ingredients”: “pork with ham, salt, water, modified potato starch, sugar and sodium nitrite.” Its popularity spread thanks to GIs stationed around the world during World War II, and the Minnesota-made tinned meat product is now sold in 44 countries; it has apparently built up a huge fan base in several particular countries and cultures.
For instance …
Root for the home team and eat like them too. These potato skin recipes are inspired by each NFL team’s home turf. Food Network Magazine took iconic dishes — think Coney Dogs, cheesesteaks and hot wings — and reinvented them into potato skin toppings. Here are some fan favorites. Read more
Before turning back the clocks, spend the weekend with your favorite Food Network chefs as they share their updated takes on comfort food classics. On Saturday morning, Ree Drummond’s making lunch for her husband and her father-in-law and serving a Pineapple Upside-Down Cake for dessert. Then The Kitchen’s co-hosts are sharing their tips for innovative hostess gifts and making sweet and savory versions of stuffed apples. After that, Ayesha Curry is preparing a date-night meal for her husband, Stephen, and Valerie Bertinelli is making comforting recipes for a night spent at home with her husband, Tom.
On Saturday afternoon, Ina Garten is heading to Washington, D.C., to take in the local food scene and visit a former Barefoot Contessa staffer. Then, Ina takes a trip to the White House kitchen and makes some afternoon snacks for tea-time with first lady Michelle Obama.
Sunday morning, Guy Fieri is putting his own spin on classic comfort food recipes, Ina’s making a chicken dinner for Jeffrey, and Nancy Fuller is making a brown-bag lunch for a charity motorcycle rally. Sunday afternoon, Giada De Laurentiis is hosting a vintage-inspired cocktail party, and Duff Goldman is taking on some holiday baking challenges on Duff’s Sweet Spot.
It’s a Cooking Channel cook-off in Flavortown on Sunday night, when four Cooking Channel stars take on Guy and his twisted games. Then, it’s the premiere of Holiday Baking Championship with a new batch of bakers competing for the grand prize of $50,000. Finish the weekend with the finale of Worst Bakers in America as the last two recruits are tested on everything they’ve learned in Boot Camp.
In the new Chopped tournament, 12 former Chopped champions are getting the chance to go up against Bobby Flay in battle. In every round, four chefs compete to earn a spot in the finale, at the end of which one single champion will get the opportunity of a lifetime, to cook head-to-head against a Food Network great. With $40,000 on the line, the stakes are high, the pressure is on and the cooks are ready to show what they’ve got. In Part 3, chefs Aarthi Sampath, Kathy Fang, Matt Romine and Mike Romine cooked for their lives, but only one earned the win and the last spot in the tournament’s finale.
Every year, Starbucks simultaneously rolls out its signature holiday beverages and introduces a brand-new seasonal cup that they are served in. And this year, for (maybe?) the first time ever, that festive cup is not red but green.
Green is, of course, Starbucks’ signature color, and based on that and the description of the new cup in the recent company press release, it’s evident this new design is pretty personal. The cup shows a single line connecting an array of different people — everyone from coffee farmers to baristas to families — and was designed by Seattle-based artist Shogo Ota. It is also, says Howard Schultz, the company’s chairman and CEO, a design that represents “the connections Starbucks has as a community with its partners (employees) and customers. During a divisive time in our country, Starbucks wanted to create a symbol of unity as a reminder of our shared values, and the need to be good to each other.”
Brussels sprouts have come a long way since their “eat your vegetables or no dessert!” days. In fact, they’ve gone from being seen as pure punishment to completely craveworthy. With leafy layers that become blistered and caramelized after they meet scorching heat, these earthy morsels have won over eaters in restaurants and home kitchens alike. As we work our way into full-fledged fall produce season and start gearing up for Thanksgiving, load your recipe arsenal with Brussels sprout favorites that will make any skeptic a believer.
Most things in life are better wrapped in bacon, and the case is no different (and maybe even truer) when it comes to Brussels sprouts. Rethink the hearty veg’s position in side dish territory and bring it over to appetizer land. These Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip (pictured above) are slathered in a maple syrup glaze, so they leave the oven delectably caramelized — and they don’t even require a toothpick to hold everything in place.
No matter whom you’re voting for on November 8, everyone can unite behind the platform of good food. This election season, companies have created patriotic snacks, candy and beverages to satisfy both parties. While you anxiously await the results of this year’s presidential election, show your support with these politically minded groceries. Read more