by Maria Russo in Recipes, October 9th, 2013
by FN Dish Editor in Community, October 6th, 2013
From the pumpkin lattes being brewed at your local coffee shop and the crunchy pumpkin seeds being scraped out of jack-o’-lanterns to those ubiquitous cans of pumpkin puree on grocery store shelves, the classic fall flavor is seemingly everywhere right now, with so many ways to put this seasonal ingredient to good use. While pumpkin pie is a deliciously traditional way to celebrate this autumnal favorite, there are indeed other ways — both sweet and savory — to enjoy pumpkin, and for nearly all of them you can rely on that store-bought puree to save time in the kitchen. Check out Food Network’s top-five pumpkin recipes below to find inspired lunch, dinner and dessert ideas from Rachael, Anne, Robert, Sunny and more Food Network chefs.
5. Pumpkin Soup with Chili Cran-Apple Relish — Smooth and creamy, Rachael’s rich bowls are finished with a sweetened mixture of chopped apples and onions, plus chewy cranberries and a pinch of chili powder for subtle spice. Click the play button on the video after the jump below to watch Rachael make it.
4. Pork-and-Pumpkin Chili — Chipotle peppers in adobo add a smoky flavor to this big-batch chili, made with tender pork shoulder, pumpkin puree and fresh greens, then topped with cool pumpkin-laced sour cream for a refreshing bite.
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by Allison Milam in In Season, October 3rd, 2013
This week’s Most Popular Pin of the Week, Pork Chops with Apples and Garlic Smashed Potatoes, is deceptively simple to prepare. This company-worthy meal includes a mashed side of baby potatoes, garlic and buttermilk, which makes the potatoes more flavorful without lots of added fat.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get the recipes: Food Network Magazine’s Pork Chops with Apples and Garlic Smashed Potatoes
by Andrea Albin in Food Network Magazine, In Season, October 2nd, 2013
Pull on your first sweater of the season and the craving for all things pumpkin spice immediately sets in. This traditional flavor hinges on seasonality, influencing our lattes, air fresheners and baked goods as soon as the air turns crisp. Though pumpkins from the patch may lead to stoop decoration, they never seem to reach the table. We use canned store-bought pumpkin year after year and pie after pie.
The canned option is convenient, often coming with spice and without the daunting task of dismembering a whole pumpkin. Though getting down to the flesh of a pumpkin — especially that of the smaller, sweeter sugar pumpkin — is a rewarding undertaking. This fall, do more with pumpkin than carving grinning jack-o’-lanterns. Slice it into chunks, use it for its seeds or transform it into a homemade Pumpkin Puree, like Alton’s. These recipes using fresh pumpkin are a great place to start.
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by FN Dish Editor in Food Network Magazine, In Season, September 30th, 2013
Nothing signals the beginning of the holiday season more than pumpkins do, and just as they start showing up on front porches across the country, they make their way into our kitchens too. Of course it’s possible to cook using fresh pumpkin, but I think that for almost every application, canned pumpkin puree just works better. Fresh pumpkin tends to be a little watery, but canned puree is smooth, rich and flavorful every time. Canned pumpkin is a delicious addition to all kinds of dishes, sweet and savory, and Food Network Magazine’s October booklet has 50 inspiring canned pumpkin recipes for the holidays.
The Pumpkin Pasta Alfredo (pictured above) and Pumpkin Oatmeal are two of my top picks, but another of my favorites didn’t make the list: Curried Pumpkin Ketchup. This spiced ketchup is really easy to make and is truly delicious. In the test kitchen, we sampled it on fries and loved it, and I think it would taste great slathered all over a meatloaf sandwich.
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by Marisa McClellan in Entertaining, In Season, September 27th, 2013
Coming up with 50 of anything for Food Network Magazine‘s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 tacos, 50 stuffed potatoes and 50 muffins. But this month Food Network Kitchens tackled a single ingredient: canned pumpkin.
Put this fall favorite to good use in soups, scones and more.
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by Food Network Kitchen in Food Network Magazine, September 17th, 2013
Though I adore the strawberries, plums and peaches of summer, by the time fall rolls around each year, I am ready for apples. To me, they are a sign of cooler weather, cozy evenings and a slightly slower pace of life.
When they’re in season, I often buy apples by the half bushel. One of my favorite local orchards offers an amazing deal at our Sunday farmers market. You can fill up an entire crate of apples for $20. It means that they’re able to move a mountain of apples and I feel like I’m getting a bargain. The only trouble is that I then have 20+ pounds of apples to eat, use and preserve.
And so, I get to sorting and cooking. I fill up one whole crisper drawer with the best-looking apples for eating whole or slicing to dip in peanut butter (that is one of my all-time favorite snacks). I make applesauce, apple butter and little jars of honey-colored jelly.
Before you start baking, read these tips
by Marisa McClellan in Recipes, September 13th, 2013
Next time you shop for apples, pick up a few varieties and combine them in recipes. Try tart (Granny Smith or Cortland) with sweet (Pink Lady or Macoun), and mix textures too: Empire and McIntosh soften when they’re cooked; Golden Delicious and Honeycrisp retain their shape. Just avoid Red Delicious — they get too mushy.
by Jill Novatt in Holidays, November 30th, 2012
Chili is one of my fall and winter weeknight staples. It’s one of those things that cooks up easily, is fairly forgiving and can expand endlessly. Whenever I pull out my chili pot, I make it a point to cook up a batch big enough to last for at least two nights and a couple lunches.
My standard approach involves lots of vegetables, a pound of ground turkey, plenty of spices and two or three cans of beans (I tend to use black and pinto beans, but anything I have in the pantry is fair game).
After years of eating bowl after bowl of my improvisational chili, however, my husband sweetly requested that I try to vary my chili game a little. And so, I started auditioning new recipes.
As I’ve searched, I’ve come to the conclusion that I’m not really looking for authenticity (my regular recipe includes Swiss chard). Instead, I want a one-pot dish that has a lot of flavor, features vegetables and beans, and if it includes meat, uses a relatively small amount.
Before you start cooking, read these tips
by Allison Milam in In Season, October 31st, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Apple cider is delicious plain, but we decided to come up with a few simple additions to make it ready for a night on the town with the grown-ups.
First, start with the classic version
There’s so much to love about bell peppers. They turn a tub of hummus into a well-rounded snack. They char on the grill in no time at all. They can be stuffed to the rim and roasted till supple. Bell peppers manage to breathe life and color into all of our favorites, and we thank them for that.
For a bell pepper with a sweet-as-can-be disposition, look to the ruby-red variety. For a subtle and pleasantly bitter flavor, green is the pepper for you. And for something that falls in between, it’s all about the orange and the yellow.
Untouched bell peppers may come down with a cold crunch, but they also make for a comforting fall dish when cooked down until soft and sweet.
Settle into a big bowl of Creamy Red Pepper Soup with a dollop of mascarpone to start, but make sure to have a slice of ultra-crusty bread on hand for dipping benefits.
Now let’s talk hearty mains. Food Network Magazine’s Skillet Pork and Peppers (pictured above) and Broiled Chicken With Peppers rely on the oven for moist meat and a crispy façade.