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.
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.
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.
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.
You’ve got your go-to pumpkin pie recipe stored away in the family vault and your world-famous pumpkin bread recipe hidden underneath your pillow. Who can blame you? These desserts are as fundamental to fall as apple picking, pumpkin patching or mulled apple cider drinking. We wouldn’t dare threaten all that’s tried-and-true, but there’s something to be said for trying something new with pumpkin this season.
Now that pumpkins are in season, go ahead and skip the can. Instead, grab a few sugar pumpkins, roast, puree and then cook ‘em down with loads of spices. Homemade Pumpkin Puree is freezable, so there’s no excuse for not having the fresh stuff on hand. According to HGTV Gardens, the longer a pumpkin rests off the vine, the sweeter it will become — so try and cure your pumpkins for two or more weeks before using.
When it comes to savory, pumpkin soup proves a fall mainstay. Rather than opting for a purely pumpkin blend, add an unexpected component with Rachael Ray’s Pumpkin Soup With Chili Cran-Apple Relish.
When autumn hands you a bounty of butternut squash, what do you do with it? You could caramelize it with butter, roast it until tender or serve it with pasta, but you might also puree it into a thick, hearty soup. Butternut squash pairs well with other flavors of fall, like pumpkin and cinnamon, and Michael Chiarello’s Roasted Butternut Squash Soup recipe combines them all to create an in-season bowl of comfort.
To prepare, Michael first roasts butternut squash with a sweet and tangy mixture of balsamic vinegar and molasses before adding it to a pot of sautéed vegetables, coriander and a single cinnamon stick. A pass through the blender before serving guarantees that this hearty soup will turn out thick and smooth every time. For added texture, top each bowl with a dollop of creamy mascarpone cheese and a few crunchy pumpkin seeds before enjoying. Be sure to swap in vegetable stock or broth for the chicken stock to keep this meal meatless.
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring apples.
If you live in the Northeast, the introduction of apple season means more than a wide-eyed experience in the produce section. Instead, it means a trip to the farm for some apple picking. Donning your favorite comfy outfit and making your way into the country, this trip should be one of the first things you do when the air becomes crisp and the leaves turn golden. Don’t be afraid to pick apples by the crateful this year — Food Network has plenty of ideas to keep you busy.
For breakfast, drizzle maple syrup over Ellie Krieger’s Whole Wheat Apple Pancakes, blend Fuji and Golden Delicious apples together for Alton Brown’s 10 Minute Apple Sauce and eat a warm, hearty Zucchini and Apple Bread fresh out of the oven.
With so many apples, try incorporating a few into lunch and dinner, too. Tyler Florence’s classic Roast Loin of Pork With Baked Apples embodies everything that’s good and hearty about the fall, while this recipe for Apple and Brie Quesadillas brings an unconventional edge to a Tex-Mex mainstay. As for sides, look to simple Baked Apples and an Israeli Couscous With Apples, Cranberries and Herbs.
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.