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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

Making Chipotles at Home

Making Chipotles at Home

Mike Stines Reports

The Chile Harvest, Part 2

The Chile Harvest, Part 2

Drying, Smoking, Powders, and Spice Blends

Paprika: Hungary's Red Gold

Paprika: Hungary's Red Gold

Sharon Hudgins Reports

Fall Into Spicy Soups

Fall Into Spicy Soups

Soups Are the Elegant Side of a Chef’s Kitchen

The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

The Day of the Dead, with a Menu

The Day of the Dead, with a Menu

Celebrations of Family and Friends

Dr. BBQ's Halloween Barbecue Feast

Dr. BBQ's Halloween Barbecue Feast

No Trick for a 'Cue Treat

Frontpage Slideshow | Copyright © 2006-2013 JoomlaWorks Ltd.

  • Spiced Pumpkin Seeds 30 Oct 2014 | 3:05 pm

    You’re getting ready for the annual gourd gouging for Halloween and you have a couple of “Great Pumpkins” ready for carving that provided a good supply of pumpkin seeds. Aside from saving some seeds for planting next spring, roast the seeds for treats... and they make great gifts! This recipe has some spice (and some booze) to make it a bit more interesting. Continue reading →

  • The Day of the Dead with a Menu 28 Oct 2014 | 3:48 am

    The Day(s) of the Dead traditions include visiting grave sites and building private altars to honor the deceased that include sugar skulls, marigolds, and the favorite foods and beverages of the departed. Continue reading →

  • 6 Smoked Turducken Tips 26 Oct 2014 | 5:03 pm

    About a week ago, I received this question from reader Dave Dorey: "Hi. I read your blog on how to smoke a turducken. Can you let me know at what temp. you ran your smoker at? Did you alter your temp at any time as well?" In about a week, we'll all be under the gun after Halloween, working on Thanksgiving. Dave's question inspired me to put together some tips for anyone looking to smoke a turducken this year. Continue reading →

  • Halloween Tailgate Time: Drumsticks, Pumpkin, and Fire 23 Oct 2014 | 1:45 am

    Fall brings not only Halloween but also football and basketball with it. I thought I’d bring sports and the Halloween spirit together in this post thanks to Sizzlin’ Sauces’ Howlin’ Hollar, my tabletop grill, and a package of chicken drumsticks. Continue reading →

  • Green Chile and a Bloody Mary: a Match Made in Heaven? 20 Oct 2014 | 1:35 pm

    A reader reached out to me and let me know that only a few miles up the road from me (130 miles actually), some New Mexico natives are making their own brand of Bloody Mary mix, and I got a bottle – a jar actually – to try out. Continue reading →

  • Cookbooks for Candy (Yes, Candy) 30 Oct 2014 | 2:00 pm FN Dish – Food Network Blog

    Cookbooks for Candy (Yes, Candy)By Michelle Park

    The last couple months of the year are packed with excuses to consume ridiculous amounts of sweets. Why not take full advantage of the season’s sugary spirit and make your own? Homemade candy is a great party trick, and it’s surprisingly straightforward. If you have reservations about thermometers and molten sugar, fear not — the well-versed duos behind this month’s picks will have you caramelizing with confidence.

    1. The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King
    Gutman and King, co-founders of the Brooklyn-based candy company Liddabit Sweets, have a love affair with candy. It’s no small task to demystify the art of candy making for the average home cook, but their optimism is contagious. Their playful, extremely thorough cookbook starts with a three-page chart titled Speed Date the Candies, a swift tour of the 75 recipes ahead, so you can quickly find one to fit your needs, whether that’s vegan, fun to make with the kids, or “melt-in-your-mouth-y” (sic) — or all of the above (Chocolate Mint Meltaways). Candy 101 then explains everything you need to know about sugar, chocolate, cleaning, safety and essential equipment. (The equipment section is split into “musts” and “coulds,” and you might find that your kitchen is already equipped to bust out some Pecan Turtle Caramel Corn.) Because Gutman and King want you to remember that “MAKING CANDY IS FUN” from start to finish, these chapters read less like a chemistry textbook and more like a friend discussing softball sugar with you over coffee. As far as the recipes go, no secret is withheld, and they range in difficulty from easy (Buckeyes) to ambitious (Gutman and King’s signature peanut-butter-banana candy bar, aptly named The King) to ambitious and patient (Beer Pretzel Caramels). You can rest easy regardless of what you choose first; “Liz Says” and “Jen Says” bubbles pop up on every other page with additional encouragement, suggestions and troubleshooting tips, should you make any missteps.

    2. Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito
    Lewis and Poliafito of Baked fame are no strangers to cookbook writing. In Baked Explorations, one of their four best-selling cookbooks, they put their spin on classic treats they’ve found on their travels while never losing the personable, easygoing tone their fans have come to expect. This means that the recipes are unique (Salt-n-Pepper Sandwich Cookies), fun (Strawberry Jell-O Salad), nostalgic (Almond Joy Tart) and a little wacky (Tomato Soup Cupcakes with Mascarpone Frosting). Their self-described “obsessive-compulsive” approach means that these recipes are as reliable as they are delicious — an important consideration when expensive ingredients like vanilla paste or premium chocolate are involved. The dessert aficionados start their book with a brief but thorough overview of tools and terms, necessary for navigating the following recipes with ease. In the Confections and Pastry section toward the end, they share their recent candy obsession with a candidness that makes it feel like you’re cooking with a (more-experienced) kindred spirit. The recipes are unintimidating, such as Classic Caramel Sauce and Chocolate Hazelnut Spread, but even the impressive Marshmallow Chocolate Cups feel well within reach for the budding confectioner. While Baked Explorations is a great, easy introduction to homemade sweets, its diverse selection of recipes makes it a smart choice for those not quite ready for an all-candy cookbook.

  • POLL: Your Preferred Meal at the Diner and More — Play Along with Hungry Games 30 Oct 2014 | 12:00 pm FN Dish – Food Network Blog

    Diner FoodThe all-American diner: There really is no other place that serves as many options at nearly all hours of the day and night as the classic greasy spoon. When it comes to diner food, just the amount of menu choices can make a person’s head spin, but when you have a favorite dish it’s often easier to just go with your gut, especially when satisfying a late-night craving. On Monday’s episode of Hungry Games, Richard Blais gets into the psychology behind diner food, including placing an order, and he even learns some diner slang while cooking behind the counter.

    Before the episode airs, we want to know: When do you usually like to go to the diner, and how do you make up your mind about what you’re ordering? Vote in our polls, and find out what fellow fans are thinking.

    Take Our Poll
    Take Our Poll

    Stay tuned for fun food trivia, interactive quizzes, photos from the show and more, plus connect with fellow fans on Twitter with the hashtag #HungryGames.

  • Cook the Superstar Sabotage Contest: Banana Bread 30 Oct 2014 | 12:00 pm FN Dish – Food Network Blog

    Banana BreadIn this week’s latest installment of Cutthroat Kitchen: Superstar Sabotage, a seemingly approachable dessert, banana bread, was nearly insurmountable for Pastry Chef Elizabeth Falkner once she felt the full weight of her duo of sabotages: firm green bananas and the mandate to mix and cook the loaf in banana leaves. But for fans watching at home, classic banana bread is indeed doable, and it’s one such recipe that surely all home cooks can — and should — master.

    From school bake sales and simple family desserts to DIY holiday presents, Food Network’s go-to Banana Bread recipe (pictured above) will prove useful time and again. The key to making this tried-and-true recipe is not overworking the batter; once you’ve incorporated the dry ingredients into the cinnamon-laced mashed bananas, the batter is complete and ready to bake. For an extra-special presentation, serve the sliced loaf with sweet honey or creamy vanilla ice cream once the bread has cooled.

    Get the Recipe: Banana Bread

    Tune in to Cutthroat Kitchen on Sunday at 10|9c, and don’t miss the finale of Superstar Sabotage on Wednesday at 9|8c.

  • Trick or Treat! Your Guide to Being the Most-Popular House on the Block — Fall Fest 30 Oct 2014 | 10:00 am FN Dish – Food Network Blog

    Spooky Chocolate BarkWhat’s the trick to being the go-to trick-or-treating destination on the block? Homemade treats, that’s what. Instead of stocking up on heavy bags of individually wrapped candy this Halloween, answer the doorbell ring with sweet and spooky do-it-yourself treats that will be the talk of the neighborhood. Wrap these homemade candies in plastic sandwich bags or wrap, or get creative — and be sure to save some for your own house.

    You don’t necessarily need to part with your store-bought favorites to create something that is thoughtful and, for the most part, homemade. You can use all of your chocolatey, nutty, crunchy candy loves to make a treat that is all your own, like Spooky Chocolate Bark (pictured above), by melting down quality chocolate, sprinkling it with crushed candy, cookies and pretzels galore, and then letting it harden up in the freezer. Break it into individual pieces for an all-in-one taste of Halloween.

    Though they might not do so well in their trick-or-treat bags or pillowcases, hand all of the cheery trick-or-treaters who show up on your stoop Caramel, Chocolate and Candy Apples. With an easy-to-hold handle, the kids can munch on these Halloween staples on the spot. Talk of creepy crawling spiders is typically a sure way to set the neighborhood into a panic, but your neighbors will surely rave over these edible, three-ingredient Spider Bites. They’re made with pretzel rods, melted chocolate and peanut butter. If you’re a true candy corn fanatic, you’ve probably been downing the stuff by the handful since the first of October. Take matters into your own hands this year with Alton Brown’s recipe for DIY Candy Corn and you’ll be able to skip the store-bought variety from now on. Food Network Kitchen’s marshmallow-based Caramel Puffs have everything you love about Halloween candy in one bite. Gooey, chocolatey, crunchy and a bit salty, these bite-size treats hinge on sticky homemade caramel. Giada recreates the refreshingly minty candy that we can’t just wait to unwrap with her recipe for Halloween Peppermint Patties. These chocolate-covered homemade candies have a novel orange and black look but the same cool aftertaste as the original. Loaded up with roasted peanuts, nougat, caramel and chocolate just like the original, this DIY Baby Ruth Candy Bar is a candy bar of epic proportions. It might just become a year-round thing.


    For more ways to go big this Halloween, head over Food Network’s Halloween headquarters.

    Get more Halloween recipes from friends and family:

    Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes
    Jeanette’s Healthy Living: Creamy Red Curry Coconut Butternut Squash Soup
    The Heritage Cook: Fried Cheese “Fingers” with Spicy “Bloody” Dipping Sauce (Gluten-Free)
    The Lemon Bowl: Lebanese Stuffed Peppers with Cinnamon and Pine Nuts
    Weelicious: Cookie Dough Bites
    Devour: The Best Halloween Candy and Cocktail Pairings
    Elephants and the Coconut Trees: Halloween-Themed Appetizer: Beet and Cucumber Rolls
    Taste with the Eyes: Malted and Salted: Milk Chocolate Pots de Creme
    Big Girls, Small Kitchen: Olive Oil-Maple Granola Walnuts
    Swing Eats: Scary Monster Fingers Cheesy Bread Sticks (gluten-free)
    Napa Farmhouse 1885: Cabbage Slaw with Peanut Sauce Vinaigrette
    Red or Green: Spicy Chard Chips
    Virtually Homemade: Pumpkin Spice White Chocolate Rice Krispie Treat {Gluten Free}
    Dishing With Divya: Egg Puffs

  • Vegging Out with Karen Page, Author of The Vegetarian Flavor Bible 30 Oct 2014 | 8:00 am FN Dish – Food Network Blog

    Vegetarian Flavor Bible
    When it comes to cooking for your palate, you can count on husband-and-wife duo Karen Page and Andrew Dornenburg’s Flavor Bible. The tome not only received an award from the James Beard Foundation, but was named one of the 10 best cookbooks of the past century by Forbes. Now Page and Dornenburg are back, but this time they’ve gone vegetarian. Their 554-page reference book, The Vegetarian Flavor Bible, uses the same approach to plant-based cooking as their bestseller. In addition to the history of vegetarianism, you can find an A-Z guide to herbs, spices and other seasonings, learn which techniques work best for which veggies and a stock list of flavor affinities for each ingredient. For instance, soba noodles have 16 suggested combinations like marrying them with greens, lime, sesame oil, soy sauce and tofu. Sound good? We think so. Not so much a cookbook as it is a culinary guide, the Bible is an indispensable manual for anyone looking to eat a varied, vegetable-driven diet.

    A lot of people might not know that the first vegetarian restaurant opened in Chicago in 1900 (!). Now everywhere you turn, from Michelin-starred chefs to fast-food restaurants, you can find vegetarian options. Why do you think menus have shifted in this direction in recent years?

    It’s an interesting intersection of a lot of different trends that are exploding at this point in time. One is the history of vegetarianism (which is in the book) — it is absolutely fascinating how long people have been eating a plant-based diet. The other is a development of gastronomy and seeing how leading French chefs have really embraced this. If you go back to the 1970s and the advent of nouvelle cuisine, when they were looking to lighten-up traditional sauces, stocks, and other parts of the cuisine, this was part of the direction. Or chefs like Jean-Georges [Vongerichten] with his book, Simple Cuisine. He was ahead of the curve in his thinking. The book did really well in the ’90s and there was a lot of adaptation, but didn’t catch on like it did now with the other leading chefs. Though, there are the guys now who are embracing everything meat in large quantities, on the other side you have chefs who really get the haute cuisine, like Daniel Humm who says around 70 percent of his menu is vegetarian. That is really coming out of gastronomy and the aesthetic sensibility and that is trickling down into society.

    How does one define “plant-based”?

    “Vegetarian” and “vegan” tend to make some people very nervous. We have a friend who is in his sixties and goes to this Italian restaurant where they’ve now put a “v” on the menu next to the soup he always orders. He doesn’t want to eat it anymore. His wife told him it’s the same soup, but he seems to think it means something more. “Vegan” suggests it is all about lack. I like to use “plant-based” or “plant-strong” since it’s more about what you’re celebrating.

    What was the biggest discovery you came across while writing this book?

    Because I’m lactose intolerant, I was especially interested in what people said about non-dairy milks. In the old days, when I had my 4 o’clock lull, I would have a cappuccino. When I switched to almond milk, I noticed it didn’t foam so well — I stopped my habit altogether. And then I was talking to someone who had tested that a 50 percent combo of coconut milk and hemp milk gives a nutty flavor — and it foamed up! That’s what we’re learning, how to use these great products. We’re still figuring out which ones foam best, or how they taste in your oatmeal or soups, or if they’ll evaporate. The experimentation with that is just beginning, and we’re going to see a lot of innovation in plant-based ingredients and cooking.

    How do you see home cooks best putting this book to use?

    Obviously you want to start with what you love. Your palate is going to be different than mine — if you love eggplant, flip to the eggplant page and you’ll get your creative juices flowing. I would read the list and see what makes your mouth water.

    You talked with a lot of chefs in putting together this book, what was the best tip you received?

    Wow, so many. Some are obvious and it’s embarrassing to say that it was a huge “Aha!”, but some are like that. I was eating pasta sauce two ways, my whole life — red or cream sauce. The idea to puree vegetables to create a sauce just blew my mind. There is a sidebar in the book on pureed broccoli inspired by Chef Chris Eddy who learned from Alain Ducasse. Until I tasted this dish it never even occurred to me [to puree vegetables], or that you could do it with any other vegetable.

    What do you think is the most underrated vegetable?

    I think people underrate greens. I grew up liking spinach, but learning it’s one of the most nutrient dense, I just find it miraculous. And kale is 16 percent protein. You could technically eat nothing but kale and get all the protein you need.

    What advice would you have for someone who is beginning to create a vegetarian pantry?

    Unfortunately, I met a number of people who are vegetarian, who are not necessarily healthy eaters. When we first became vegetarian, we went in that direction—over-relying on cheese and eggs. Once we started evolving away from there, we got a lot happier with our diet. So don’t over-rely on cheese and eggs, pick some other staples you love. If you are a vegetable person, get some nice variety in there. This may sound corny, but Dr. Joel Fuhrman’s G-BOMBS (Greens, Beans, Onions, Mushrooms, Berries and Seeds) are the most nutrient dense foods that you should eat everyday. I keep that in the back of my mind when I’m ordering a meal. Go for nutrition and balance. Eat a varied diet. Make yourself happy.

    Kiri Tannenbaum is a graduate of Le Cordon Bleu Paris and holds an M.A. in food studies from New York University where she is currently an adjunct professor. When her schedule allows, she leads culinary walking tours in New York City and is currently at work on her first book.

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