by Alex Guarnaschelli in Food Network Chef, Holidays, October 25th, 2011
by Victoria Phillips in In Season, Recipes, October 5th, 2011
This Halloween, I’m taking a break from the usual pumpkin-related suspects and immersing myself in apples. I love to mix different apples when cooking. I always look for crisp texture, not too sweet and slightly floral. For reliable texture that stands the cooking test I go for Granny Smith and Rome. For snacking and raw in salads I prefer Macouin, Braeburn and Royal Gala. For pickling? Fuji. Another effective approach is to totally ignore what everyone tells you to buy and get the apples that look the best to you.
This week, I’m sharing my warm and comforting Mulled Apple Cider recipe.
Get the recipe »
by Maria Russo in In Season, Recipes, September 23rd, 2011
With the arrival of fall comes a whole new batch of fresh produce ready to be baked, fried and steamed. Apples are prime for the picking, just waiting for you to bite in with a crisp, juicy crunch. Although apples are often synonymous with flaky, warm pies, there’s plenty of time to whip one up this season.
So why not make something savory instead?
Start off simple with Paula’s Grilled Apple, Bacon and Cheddar Sandwich With Roasted Red Onion Mayo. Salty bacon makes the crisp apple pop, while the roasted red onion mayo keeps it all moist. Plus, you can’t go wrong with cheddar cheese. Turn your sandwich into a pizza when you use the same essential ingredients to make Sandra’s Canadian Bacon, Sweet Onion and Apple Pizza. In less than 30 minutes, you’ll have an easy weeknight meal.
More recipes from family and friends »
by Kelsey Vala in View All Posts, October 28th, 2010
As of 5:05 a.m. this morning, we are officially in the season of fall and with that comes shorter days, cooler nights and, more deliciously, fall produce. During these next few months, we look forward to in-season goods such as butternut squash, pears, sweet potatoes and, of course, freshly picked apples. Whether you’re a fan of sweet Golden Delicious, tart Granny Smith or classic, crisp McIntosh, there’s an apple to please just about every taste and to fit into every recipe. Check out our favorite apple centric recipes below, and head to the orchard to get picking — or just stop by the produce aisle for — this season’s best eats.
With just a few minutes of prep time, Food Network Kitchens’ Baked Apples With Fennel (pictured above) is a go-to side that is filled with flavor. Buttered, cored apples rest atop thick-cut onion rounds and bake alongside a sliced fennel bulb to create a sweet and savory dish that goes perfectly with Food Network Magazine’s Roast Pork Loin.
Browse more apple recipes »
by FN Dish Editor in View All Posts, October 24th, 2008
- A fresh caramel apple taking a spin through the toppings bar
I became addicted to caramel apples while visiting my parents’ fall festival, Vala’s Pumpkin Patch, last weekend. In three days, I ate more caramel apples than I care to admit: for breakfast, for late-night snacks and just for fun! Nothing satisfies cravings for sweets better than crisp, juicy apples dipped in luscious, buttery caramel. It’s the perfect Halloween treat.
Contrary to popular belief, FN staffers are not treated to mind-blowing tastings and delicious snack breaks daily. We pack lunches or grab take-out like everyone else. However, special occasions sneak up on us and when they do, they are not to be missed.
Food Network recently launched its brand-new magazine (which makes me insanely hungry every time I thumb through it). To celebrate, our test kitchen chefs served up one feature called 50 Toast Toppers. It’s my guess that our diligent cooks actually tackled all 50 but I lost count somewhere around 27.
The spread was bountiful and impressive which triggered a somewhat embarrassing stomach growl when I walked in. The base for each app was a baked round of French bread, brushed with creamy salted butter. Atop each was a tiny explosion of flavor, whether a bite of gorgonzola, fig jam and prosciutto or hummus with olive tapenade. Sweet and savory made appearances as the team served up tender blue crab with wasabi mayo, an addictive Nutella with tangy orange marmalade and butter-sautéed apples with thinly-sliced ham. The formula was only broken with bite-sized versions of Tyler’s Ultimate Pumpkin Pie. (the dessert featured on the cover). Silky. Sweet. Tart. Crunchy. YUM!
The spread looked complex for a beginner cook like myself. However, a chef confided to me that prep was actually simple. Apparently, I could knock out these toast toppers without issue (or fire alarm). With the holidays around the corner, I’m looking for easy.
Better yet, they are all featured in a pull-out booklet that can live with your cookbooks. Get details on the new FN magazine here.
And don’t miss when Bruce sits down with the magazine’s Editor-in-Chief, Maile Carpenter, on Monday.