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All the bakers are no doubt baking, and everyone else is simply drooling over the bakery cases! It’s that time of year when we turn our eyes to treats, treats and more treats. Watch for new cookie recipes coming from The Food Channel!
All the bakers are no doubt baking, and everyone else is simply drooling over the bakery cases! It’s that time of year when we turn our eyes to treats, treats and more treats. Watch for new cookie recipes coming from The Food Channel!
We’re heading into a season of occasions-holiday after holiday. If you are looking for something to set your occasion off and make it memorable, think about hosting a High Tea or an Afternoon Tea. What’s the difference, you ask? For Americans, it’s …
We’re heading into a season of occasions—holiday after holiday. If you are looking for something to set your occasion off and make it memorable, think about hosting a High Tea or an Afternoon Tea.
What’s the difference, you ask? For Americans, it’s subtle. We tend to use it as a meal replacement, meaning we’ll skip traditional lunch and have a mid-afternoon tea with small sandwiches, pastries, and tea. Or, we’ll push it to an evening, after work, and include heartier sandwiches.
Officially, a high tea is served in the evening and may still proceed a late-evening meal. The good news is, you can do what you like—and one of the more popular ways to enjoy the ceremony around it is with friends, in the afternoon, as a special occasion.
Here’s a good definition, from British baking company Patisserie Valerie:
“Whilst they both include tea as a beverage, afternoon tea includes delicate pastries, little sandwiches, scones and cakes. Whereas high tea is typically a more wholesome meal of meat, potatoes and vegetables served after a long hard day at work.”
Now that we have that in mind, there are three tips that are helpful as you plan.
1. Table Settings
Think about where you will hold your tea. Garden settings are traditional, but weather-dependent. For an afternoon tea, the table and chairs are more casual in nature, although still set with lace and flowers. You can even have an afternoon tea in a comfortable room with low chairs and individual side tables. For some, a “high” tea translates literally into the use of high-backed chairs and a formal dining atmosphere.
The addition of the word “high” to the phrase “high tea” is believed to differentiate between the afternoon tea that is traditionally served on low, comfortable, parlor chairs or relaxing in the garden and the worker’s after-work high tea that is served at the table and seated on high back dining chairs. You can learn more by visiting The Spruce Eats.
For our event, we paired 1950s Wexford glassware with individual tea pots, tea strainers, and antique bone china tea cups and saucers.
2. Menu
The food is what people come for, after all, so focus your attention on what you will serve. Make scones, preferably served with clotted or Devonshire cream. If you are a culinary mystery lover, you could even theme your scones with this scones recipe from the Hallmark series!
Serve cucumber sandwiches, chicken salad, and cream puffs. It’s ok to go store bought, too, especially with petit fours, croissants, and any other pastry or sweet of your choice. Add Jordan almonds, chocolate covered strawberries, cookies, and don’t forget the marmalade and jam for your croissants and scones!
3. Invitees
It’s a special occasion, so invite your friends, your family, or your neighbors. Treat the small children in your life, or surprise the teens. Use it to say thank you, welcome, or just “I appreciate you.” Whomever you include, they are sure to feel valued and honored.
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong-but there’s much more to an increasingly global palate. Natalia Y//Unsplash Tier …
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong—but there’s much more to an increasingly global palate.
Tier two ingredients include caramel, pomegranate, sweet potato, and honey. These are flavors we are already incorporating into our cooking on a regular basis, and they will be the flavors that evoke fall for our children for years to come.
For at least the last five years, we have been seeing more and more recipes featuring butternut squash, walnut, and stronger vegetable flavors such as Brussel Sprouts. More recently, emerging ingredients include maple, cardamom, harissa (a blend of hot chiles, garlic and more), ginger, and baharat (a blend of Middle Eastern spices).
Without question, our palates are handling hotter spices and are willing to be a bit more adventurous. We’re watching ghost pepper, more varieties of balsamic vinegar, and stronger flavors such as anise pop up in recipes and on cooking websites.
We’re also embracing flavors that tend to help even things out, like jicama and pear, plantain and pineapple and — have you noticed? — orange seems to be an ingredient in everything.
If you want to branch out and experience some of these flavors, consider one of the following recipes.
APRICOT SCONES WITH MAPLE-GINGER GLAZE
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong-but there’s much more to an increasingly global palate. Natalia Y//Unsplash Tier …
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong—but there’s much more to an increasingly global palate.
Tier two ingredients include caramel, pomegranate, sweet potato, and honey. These are flavors we are already incorporating into our cooking on a regular basis, and they will be the flavors that evoke fall for our children for years to come.
For at least the last five years, we have been seeing more and more recipes featuring butternut squash, walnut, and stronger vegetable flavors such as Brussel Sprouts. More recently, emerging ingredients include maple, cardamom, harissa (a blend of hot chiles, garlic and more), ginger, and baharat (a blend of Middle Eastern spices).
Without question, our palates are handling hotter spices and are willing to be a bit more adventurous. We’re watching ghost pepper, more varieties of balsamic vinegar, and stronger flavors such as anise pop up in recipes and on cooking websites.
We’re also embracing flavors that tend to help even things out, like jicama and pear, plantain and pineapple and — have you noticed? — orange seems to be an ingredient in everything.
If you want to branch out and experience some of these flavors, consider one of the following recipes.
APRICOT SCONES WITH MAPLE-GINGER GLAZE
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong-but there’s much more to an increasingly global palate. Natalia Y//Unsplash Tier …
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong—but there’s much more to an increasingly global palate.
Tier two ingredients include caramel, pomegranate, sweet potato, and honey. These are flavors we are already incorporating into our cooking on a regular basis, and they will be the flavors that evoke fall for our children for years to come.
For at least the last five years, we have been seeing more and more recipes featuring butternut squash, walnut, and stronger vegetable flavors such as Brussel Sprouts. More recently, emerging ingredients include maple, cardamom, harissa (a blend of hot chiles, garlic and more), ginger, and baharat (a blend of Middle Eastern spices).
Without question, our palates are handling hotter spices and are willing to be a bit more adventurous. We’re watching ghost pepper, more varieties of balsamic vinegar, and stronger flavors such as anise pop up in recipes and on cooking websites.
We’re also embracing flavors that tend to help even things out, like jicama and pear, plantain and pineapple and — have you noticed? — orange seems to be an ingredient in everything.
If you want to branch out and experience some of these flavors, consider one of the following recipes.
APRICOT SCONES WITH MAPLE-GINGER GLAZE
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong-but there’s much more to an increasingly global palate. Natalia Y//Unsplash Tier …
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no fear, those flavors are still strong—but there’s much more to an increasingly global palate.
Tier two ingredients include caramel, pomegranate, sweet potato, and honey. These are flavors we are already incorporating into our cooking on a regular basis, and they will be the flavors that evoke fall for our children for years to come.
For at least the last five years, we have been seeing more and more recipes featuring butternut squash, walnut, and stronger vegetable flavors such as Brussel Sprouts. More recently, emerging ingredients include maple, cardamom, harissa (a blend of hot chiles, garlic and more), ginger, and baharat (a blend of Middle Eastern spices).
Without question, our palates are handling hotter spices and are willing to be a bit more adventurous. We’re watching ghost pepper, more varieties of balsamic vinegar, and stronger flavors such as anise pop up in recipes and on cooking websites.
We’re also embracing flavors that tend to help even things out, like jicama and pear, plantain and pineapple and — have you noticed? — orange seems to be an ingredient in everything.
If you want to branch out and experience some of these flavors, consider one of the following recipes.
APRICOT SCONES WITH MAPLE-GINGER GLAZE
Recipes plays a utilitarian role in Thanksgiving; we expect to have certain dishes – turkey, stuffing, cranberry sauce – as a matter of historical tradition. But for Halloween, recipes get cloaked in gimmicks, a phenomenon that is not only tolerated …
Recipes plays a utilitarian role in Thanksgiving; we expect to have certain dishes — turkey, stuffing, cranberry sauce — as a matter of historical tradition. But for Halloween, recipes get cloaked in gimmicks, a phenomenon that is not only tolerated but embraced. Scary Eye Cookies? Why sure! And you can pair them with Zombie Slime cocktails while you’re at it. Below, we round up some of our favorite Halloween recipes in three key categories: pumpkin, cookies, and cocktails.
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Which recipes are most popular? The mix includes fried chicken, salsa, Cajun fries, pork chops, cocktails, cookies, and a vegan dish.
People always ask us: Which recipes are most popular? Well, we looked at the data (video views, site traffic, comments) and found a diverse mix that includes fried chicken, salsa, several sides, a souffle, potatoes, pork chops, cocktails, cookies, and an alternative vegan recipe of a popular seafood dish.
“Down south we do that double batter,” says chef Ace Champion, revealing some of the secrets behind this tasty fried chicken dish. The other keys? Buttermilk and a deep fryer set at 350. The best part? That crackling sound at 4:36.
See the recipe
Don’t like seafood? Won’t eat fish? Carolyn Scott-Hamilton demonstrates how to make vegan ceviche with mushrooms (oyster or portobello) and hearts of palm.
See the recipe
What kind of tomatoes do you need? What else goes into salsa? And how can you preserve it in a jar for long-term storage? We’ve got the info in the video below.
See the recipe.
How can you not love a cooking video that starts with a giant pour of bourbon into a pan? This Maple Bourbon Pork Chop recipe maintains a balance between salty and sweet.
See the recipe
This Tampa Bay Cuban Sandwich recipe video clocks in at under 1 minute long. What makes it Tampa Bay? We’re using salami, which is not usually in a Cuban sandwich.
See the recipe
Chef Cari Martens demonstrates the ingenuity of this Hasselback Potato recipe; you slice the potato to create more surface area and then add seasoning. Where’s the name from? “Hasselback” was a restaurant in Stockholm, Sweden, where this dish was first introduced in the 1940s.
See the recipe
This is an ideal recipe for newbies; the video employs the simple “cold pack” method. No piping hot foods and you can course correct if you don’t like how it’s turning out. End result: whole or spear dill pickles. The only downside: You’ll need to wait four to six weeks to eat ’em.
See the recipe
Chef Ace Champion grew up in Louisiana and has developed dozens of popular recipes on Food Channel. Here’s the full Crispy Oven-Baked Cajun Fries recipe. Forward to 1:23 if you just want to cut immediately to him pouring a massive amount of seasoning over his sliced potatoes. The final touch: sriracha ketchup.
See the recipe
Believe it or not, this is one of Chef Roni Proter’s weeknight meals, which means it’s not super-hard or time-consuming (45 minutes bake time).
See the recipe
These cookies are for everyone, as they are diabetic-friendly and gluten-free, and still manage to have a rich and perfectly sweet flavor. Just five ingredients required.
See the recipe
We rounded up our best gluten-free recipes for soups, dips, donuts, pizza, pies, and more.
Once upon a time, gluten-free dishes were hard to find or else poor substitutes for “the real deal.” Those days are long gone, but you might be surprised to learn what can be made gluten-free these days. We rounded up some of our favorite gluten-free recipes for soups, dips, donuts, pizza, pies, tacos, and more.
The dishes below include the following appetizers, side dishes, main courses, and desserts.
It’s not unusual to find people on TikTok or Instagram putting old recipes to the test – often with great trepidation. It is unusual to find someone who combines the zinging one-liners of Rodney Dangerfield with the oddball charisma of Ed Grimley …
It’s not unusual to find people on TikTok or Instagram putting old recipes to the test — often with great trepidation. It is unusual to find someone who combines the zinging one-liners of Rodney Dangerfield with the oddball charisma of Ed Grimley (Martin Short circa 1984) or Pee-Wee Herman (Paul Reubens circa 1983).
Meet B. Dylan Hollis, a man who may not need much introduction based on the size of his followings: He has 8.2 million TikTok followers, 1.1 million subscribers on Youtube, and 396,000 followers on Instagram (no recipe testing here, just pics and videos, sometimes playing the accordion). His recipe-testing videos are universally short and generally follow the same template:
But Hollis is not just making fun of old recipes. He clearly knows his subject; he’s finding these arcane recipes somewhere (he collects them apparently) and he’s genuinely taking the time to test them out, one by one — since 2020 as far as we can tell. It’s hard to deny his charisma; his eyebrows have a life of their own, the double entendres fly, and the pace is rapid-fire.
Below, I’ve selected three recipes that demonstrate his skills. You’ll get the idea 10 seconds into any of them. But I bet you’ll click to see a second one too.
https://www.tiktok.com/@bdylanhollis
https://www.youtube.com/channel/UCDkEssvZ2uu_ntlIGy64GIg
https://www.instagram.com/bdylanhollis/
Jellied Meatloaf from 1931
@bdylanhollis
0:08 “Who’s mooing now,” he screams at a pan of ground beef.
0:18 “You know what stings more than a knife Mr. Onion? Rejection!”
0:51 “It’s a cat food recipe!”
Ration Cake from 1942
@bdylanhollis I have no words for what came out of the oven #baking #vintage #cooking #cake
0:02 “So it’s the ‘40s and we don’t have any butter, sugar, milk or eggs and we need to bake a cake!”
0:29 “Looks like barbecue sauce, smells of death.”
0:54 The sour face he makes at the end of many of his videos.
Water Pie from 1929
@bdylanhollis Hands down the worst so far #vintage #baking #cooking #recipe
0:02 “Can you make a pie with 4 ingredients? Yes, I could also eat my mattress.”
0:21 “Add 3 gills of water… is this written for a fish?”
0:36 “Finished a bit early… like my ex.”
