by Jessica Merchant in Drinks, October 12th, 2016
by Lauren Piro in Family, October 10th, 2016
If loving pumpkin spice is wrong, I don’t want to be right!
Like most people, I’ve loved pumpkin spice for ages. For. Ever. Long before I ever tasted pumpkin spice coffee, I wanted all the pumpkin cookies and pumpkin bread I could get my hands on.
Then, a few years ago, when I was pregnant with my son, I was totally NOT into pumpkin. It didn’t make me sick, per se, but I had no desire to consume it and basically went well over a year without having a drop of pumpkin touch my lips. Late last year, I decided that I was into it again. And this year? Well, let’s just say that I was the person at the coffee shop drive-thru on Aug. 20 asking if they had pumpkin syrup yet. So embarrassing.
Ever since that humiliating late-August day, I’ve been getting my pumpkin fix at home. Not only with pumpkin bread and cookies, but with a homemade pumpkin spice latte so I can spend more money on shoes. You get it, right?
Some evenings, or even … maybe … on a (late?) Saturday afternoon, I’ve poured a teeny bit of coffee liqueur into my PSL to make it more grown-up and kick back a bit. For me, this version is usually made with decaf coffee, but feel free to use an amped-up caffeinated coffee and maybe even add an extra shot of espresso in there.
by Elizabeth Brownfield in Recipes, October 9th, 2016
If one pumpkin on your porch is enough to have you smiling all season long, just imagine how happy thousands of pumpkins will make you. We bet that’s exactly what the masterminds behind these impressive pumpkin patches were thinking. But it’s more than just volume that lures visitors — it’s the insanely creative displays (like the village scene at the Dallas Arboretum) and the promise of fall fun (hayrides, doughnuts and corn mazes). Eager for a pumpkin-packed day out? Here are five spots around the country that do it right.
by Allison Milam in Recipes, October 6th, 2016
It’s officially sweater-and-boot weather — and that means coat, scarf and glove season is mere weeks away. Every year at this time, we start craving the culinary equivalent of those cozy clothes: hearty dishes that fill us up and warm us from the inside out on even the coldest of days. These recipes are guaranteed to sate those cold-weather cravings, and they’re almost as much fun to make on a cool fall night as they are to tuck into when the cooking is done.
“Put this dish in front of anyone and they’ll automatically think of fall,” says Anne Burrell of her Orecchiette with Pancetta, Pumpkin and Broccoli Rabe (pictured above). And since it’s packed with autumnal ingredients like fresh diced pumpkin, broccoli rabe and toasted pumpkin seeds, we understand why.
by Maria Russo in Shows, October 1st, 2016
Here at Food Network, our office CSA loot this week included apples, leeks, sweet potatoes and one in-season vegetable that we’ve been waiting for quite patiently: butternut squash. Innately sweet, hearty and tender, this fall favorite is a stunner in whichever hearty soups, comforting mains and side dishes it becomes a part of. Learn how to break it down, step by step, then use it to make one of our favorite recipes.
Fold tender morsels of roasted butternut squash into a creamy pot of homemade risotto. With over 200 top reviews, Ina Garten’s Saffron Risotto with Butternut Squash is the one to make, as it gets an added layer of flavor from a pinch of saffron threads, plus diced pancetta and grated Parmesan cheese.
by Elizabeth Brownfield in Drinks, September 30th, 2016
Apple orchards are open, leaves have begun to turn and, perhaps most importantly, Pumpkin Spice Lattes are back at your favorite coffee shop — fall is officially in session. While you may indeed crave the piping-hot comfort of a fragrant PSL, there are more ways to indulge in that seasonal flavor than in a cup of joe. On this morning’s all-new episode of The Kitchen, the co-hosts showed off a simple way to create your own rich, boldly flavored Pumpkin Spice Latte Base, which you can use to transform whipped cream, oatmeal and more into autumnal dishes.
If you can mix up a few ingredients, you’re well on your way to prepping this five-minute recipe. Start with a can of smooth pumpkin puree, then sweeten it up with brown sugar and mix in flavorful additions, including, of course, the requisite pumpkin pie spice. This fuss-free combo will keep for up to two weeks in the refrigerator; it’s a grab-and-use way to boost the taste of your favorite plates. To start, try it in Pumpkin Spice Latte Sweet Dip with creamy ricotta for a next-level dessert.
by Amy Reiter in News, September 30th, 2016
We understand that the transition from endlessly sunny summer days to cooler fall temps can be rough. Fortunately, we’ve also got the cure for summer nostalgia: crisp air, a cozy sweater, a roaring fire and one of these luxe warming cocktails.
If you ask us, the fresh lemon, orange and OJ in Bobby Flay’s Mulled Red Wine Sangria (pictured above) totally counts towards your daily recommended servings of fruit.
by FN Dish Editor in Recipes, September 30th, 2016
Pumpkin. Spice. Latte. It’s the drink you either love or love to hate, and for many people its arrival is basically synonymous with fall.
And this year is a big one for PSL, as it is affectionately known. Starbucks’ signature seasonal beverage is turning 13. (HBD, PSL!)
In light of this auspicious autumnal occasion, The Washington Post pulled together a tribute, tracing pumpkin spice’s rise and reign.
A few notable numbers about PSL (a fragrant blend of cinnamon, nutmeg, often cloves or allspice, maybe ginger and sometimes even real pumpkin) from the Post’s video and story and other sources:
by Lauren Piro in In Season, Recipes, September 28th, 2016
If you’ve ever experienced a summer in New York City — where AC units dribble water on you as you walk down the street and you could actually fry an egg on the sidewalks — you can understand why FoodNetwork.com staffers have been itching for the first sign of fall. And it’s finally here; the calendar and the temperatures prove it. And now it’s time we started cooking like it. In the spirit of this cooler, crisper season, we’re sharing the dishes that FoodNetwork.com staffers simply can’t wait to make, ranging from comforting pasta dishes to in-season sweets.
“No matter the time or day, chances are good that I’m craving pasta. Spaghetti, rigatoni, casarecce or campanelle; carbonara, Bolognese, amatriciana or pesto — I’m into them all. While my go-to recipe for linguine pomodoro delivers on busy weeknights when I’m turning hangry and need to eat, like, right now, I tend to reserve the ‘special’ sauces for weekend cooking and one in particular for the first chilly weekend of fall. This Penne with Butternut Squash and Goat Cheese from Giada De Laurentiis stars tender sweet onions and butternut squash, which is in season in autumn (though you can likely find it at the grocery store year-round). The beauty of this pasta is that there’s no true, proper sauce here. Instead, Giada simply roasts the veggies, then tosses them with the pasta and tangy goat cheese, which turns into a creamy, silky coating for the penne after it meets the hot noodles.”
— Maria Russo, Online Convergent Editor
by Emily Lee in Recipes, September 27th, 2016
To truly get the most out of every season, you need to start with a plan. So when you’re putting pumpkin picking, hay rides and sweater shopping on your fall to-do list, don’t forget to pencil in some kitchen time too. These recipes will instantly get you in the autumn spirit.
Healthy Pumpkin Oatmeal Bake (above)
You simply can’t get in a season’s worth of pumpkin eating unless you start first thing in the morning. This satisfying recipe is nutritious and can serve a crowd.
Preparing an impressive meal after a long day at work or school is a big ask. Bring a slow cooker into the equation, however, and your weeknight dinner routine will be truly transformed. We recommend setting aside some time on the weekends to prepare a meal that you can pack for lunches or reheat for dinners throughout the upcoming week. Spicy chili, chunky stew, meaty pot roast — the options are so varied and satisfying. Here are five of our favorite meaty mains to cook low and slow.
Slow-Cooker Pot Roast
You’ll never run the risk of serving a tough or dried-out pot roast when you use this easy, slow-cooked method. Sear it first to create a savory brown crust, then transfer your beef chuck to the slow cooker and allow it to simmer in a simple tomato, Worcestershire and red wine broth. After 8 hours, the meat will be fall-apart tender.