International food blog: AMERICAN: Food Network Link to October 2014 Magaz...: The October 2014 issue of Food Network Magazine is packed with your favorite fall recipes, including buttern...

The October 2014 issue of Food Network

Magazine is

packed with your

favorite fall recipes,

including butternut squash, risotto,

hot cheese dips, 50 quick breads and more.

TWITTER LINK TO OCT. 2014 FOOD NETWORK MAGAZINE!!

International food blog: GERMAN: Tyler Florence cooks the Ultimate Schnitze...: Ultimate Schnitzel Tyler prepares a menu centered around Pork schnitzel, pounded thin and fried until golden and crispy. S...

International food blog: AMERICAN: BRUNCH AMERICAN from Bobby Flay - Carr...: Chef Bobby Flay gives makeovers to some of his favorite All-American dishes. First up, it's dessert for brunch with Bobby's Carrot ...

Chef Bobby Flay gives makeovers to some of his favorite All-American dishes. First up, it's dessert for brunch with Bobby's Carrot Cake Pancakes With a Maple-Cream Cheese Drizzle and Toasted Pecans, followed by a Harlem classic -- Wild Rice Waffles and Fried Chicken With a Pink Peppercorn and Honey Sauce. He tops off this American-inspired brunch with a Strawberry Shortcake Shake topped with a Homemade Biscuit Crumble.

RECIPES IN THIS EPISODE

Brunch American link

International food blog: Sunny does New Orleans on Cookingchanneltv.com: Noshin N' Awlins Photos from Cookingchanneltv.com With a nod to New Orleans, Sunny gets things jazzed u...

Noshin N' Awlins

Photos from Cookingchanneltv.com

With a nod to New Orleans, Sunny gets things jazzed up with a spicy yet sweet Shrimp Pot Pie, a sweet note of French Toast with Caramelized Pecans, Strawberries and Cream and a Sazarak cocktail. Let the good times roll!

recipes in this episode

French Toast with Caramelized Pecans, Strawberries and Cream
Shrimp Pot Pie
Sunny's Sazerac (The Sazerac or Sazerak is very popular in New Orleans and there are lots of recipes; this is Sunny's version)

Top Recipes

Blueberry Peach Cobbler

Check out

More Top Recipes

Cooking for real in New Orleans

International food blog: AMERICAN: From Cook Smart Kitchen: Frozen ice cu...: Don't ditch those last dabs and dribbles! They're culinary gold after a spell in the deep freeze! O Chop...

Don't ditch those last dabs

and dribbles! They're culinary gold after a spell in the deep freeze!

O Chopped onions

Save the day when dinner needs to get on the table fast. Simply freeze chopped onions in water before cooking. Thaw, drain and stir into just about anything.

O Chipotle peppers in adobo sauce

Thaw, then puree or chop and toss a cube

or two into chili,salsa and marinades for a hint of smoky heat.

O Yogurt Blend

3-4 frozen cubes into juice to make dynamite smoothies.

Or insert a toothpick into each cube when it's partially

frozen,and you'll have mini frozen pops in no time.

O Lemon and lime juice

Freeze leftover fresh juice so it's ready

when you need a touch of tart.

O Tea

Ice cubes made from water always dilute

pitchers of iced tea as they melt.Use frozen tea cubes instead.Or try them in lemonade and juices for a new layer of flavor.

O Tomato paste

Pop leftovers in the freezer

so you'll always have that ounce or two you need for a savory sauce.

O Pesto

Speed up prep time of pasta crostini

and other delights.Simply thaw the cubes in the refrigerator first.

O Pureed butternut squash

Stir it into soups, stews and sauces simmering

on the stove to enhance nutrition,flavor and texture.

O Chopped herbs

Savor their fresh flavors all year long.
Freeze herbs in water (to make them easy to remove), then thaw and drain before using all year long.Freeze herbs in water
(to make them easy to remove),then thaw and drain before using.