Caramel is made by heating sugar until all of the inherent moisture evaporates and the molecules break down and re-form. It’s a tricky process, but it’s not hard to do once you have the basics down:
Archive for October 2010
Just as important as the question, “What are you dressing up as for Halloween?” is “What are you dressing your cupcakes up as for Halloween?” Take a break from your last-minute Halloween prep and get inspired by some of the best-dressed Halloween cupcakes out there.
It’s hard to believe that Halloween is almost upon us! Whether you plan on trick-or-treating with the kids or celebrating with more experienced Halloweeners, these frightfully festive drinks will get every ghost and goblin in the spirit.
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.
Fans who took advantage of the VIP travel package for the Food Network New York City Wine and Food Festival earlier this month were treated to a special VIP tour of the Food Network Kitchens and a cocktail party with two of Food Network’s brightest stars, Melissa d’Arabian and Aarti Sequeira. Read more
Not sure what to make when a vegetarian guest comes for dinner? Don’t panic. If you’re trying to please a diverse group of eaters, these vegetarian-friendly recipes are sure to bring everyone to the table.
Break the ice with flavors of cranberry and orange in Emeril’s Red Rooster cocktails from CookingChanneltv.com. And show off your creativity with a colorful Vegan Antipasti of fresh vegetables with marinated mushrooms.
As a main course, “meaty” walnuts provide contrast to the tart cherries in Ellie Krieger’s Wheat Berry Salad. Add a bowl of Squash Soup With Caramelized Apple Croutons and you have a perfectly easy weeknight meal.
For a no-fuss dessert, try this sweet No-Bake Berry Frost Pie from Food2.com, which can be served chilled or as a frozen treat. Feeling sneaky? Our Vegan Pumpkin Pie from Food.com replaces the usual cream and eggs with tofu, but maintains the same great taste and texture of your old favorite.
Our own Claire Robinson has a new cookbook out this month, and it’s 240 pages of the fresh, simple fare you love from her Food Network show, 5 Ingredient Fix. Claire shot the cover photo at one of her favorite places on Earth: New York City’s Union Square Greenmarket, where you can often find her roaming around, getting inspired and selecting the ingredients for her recipes.
5 Ingredient Fix in print makes a great holiday gift for a novice cook, a busy mom or anyone who doesn’t want to lug home dozens of groceries just to make one meal.
Claire is all about simplifying food without sacrificing flavor. Think it’s impossible to bake with just five ingredients? Claire did too, she tells us, when she first started shooting 5 Ingredient Fix. But recipes like her Millionaire’s Shortbread (featured in the cookbook) will prove that it can be done—with delicious results.
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week 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. To join in, check out awaytogarden.com.
While you’re carving jack-o’-lanterns for Halloween, hold onto the gook and make your own homemade stash of roasted pumpkin seeds. They’ll last for about a week tightly sealed, or you can keep them in the freezer for a month.
Roasting pumpkin seeds is simple with Alton by your side. See how he does it:
The Candy Land Before Time: Turns out candy and Halloween haven’t always been BFFs; in fact, bite-sized sugary treats were only doled out after coins, nuts, seasonal fruits, cookies and a slew of other trinkets until about 1950. Read up on their rocky road to a love that’s good and plenty. [The Atlantic]
Redesigning the Vending Machine: In order to plop out those healthy fruits and veggies, vending machines are getting a makeover. The new vending vats support two temperature zones, feature a landing pad (or “retrieval bin”) for bruise-inclined bananas, and some of its produce will come in special packaging to seal in freshness. [Wall Street Journal]
A Very Large Toast Portrait, Indeed: The world’s most enormous toast mosaic has been created, and it’s comprised of a mere 9,852 slices of bread. U.K.-based Laura Hadland recruited 40 friends and 9 toasters for the 32’x42’ portrait of her mum-in-law, Sandra Whitfield. “It was certainly a massive shock,” Whitfield gushed to the Daily Mail of her 50th birthday present. “I love toast, but it feels very strange seeing my face made out of it.” [dailymail.co.uk]
New Blog Fave: Underhill Lounge Shaken, stirred, up, with a twist – no matter how you like your cocktail, there’s a smart one awaiting you at this blog. While some posts start out with a warning (“dangerous cocktail geekery ahead!”), we wager all the sips featured here will go down smooth. [underhill-lounge.flannestad.com]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.