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Showing 451 - 460 of 890 results for crockpot appetizers
Easy Slow Cooking
Episode
| From:
Semi-Homemade Cooking
Today Sandra is kicking back and taking it slow...and so is her menu! Whether it’s simmering in a slow cooker or baking in an oven, these recipes show how tender and juicy food can be when slowly cooked. The menu starts with a steamy and cheesy French Onion Soup. Then it’s a savory Chicken and Turkey Pot Pie with Pepper Biscuit Topping. For dessert, Sandra gets adventurous with her Apple Cinnamon Bread Pudding with Ginger Sauce. You won’t believe how simple it is! Then it’s cocktail time, made in a slow cooker, it’s Hot Spiced Sangria.
Squid Pro Quo II
Episode
| From:
Good Eats
In many restaurants, calamari has replaced onion rings as the deep-fried hors d’oeuvre du jour. So why is it that so many cooks fail when it comes to cooking calamari? Is it too many breadcrumbs or not enough batter? AB ships out aboard a squid research vessel in search of answers to this question and a few good appetizers.
Cathy Strange
PROFILES
Cathy Strange joined Whole Foods Market in 1990 and has a wealth of food industry experience and expertise. As the global cheese buyer, she has become an authority at detecting international food trends during her travels around the world while seeking out vendor partners that meet Whole Foods Market’s strict Quality Standards. After selecting new partners, Cathy works diligently with the small producers to help them sustain a profitable business.She is a member of the American Cheese Society, the Cheese of Choice Coalition, the Cheese Importers Association, the International Association of Culinary Professionals, Slow Food USA and Les Dames d’Escoffier where she serves as the vice president of the Austin Chapter. Her palate and expertise have been solicited all over the world to serve as judge for the American Cheese Society competition, the World Cheese Championships, the U.S. Cheese Championships, the World Cheese Awards and the British Cheese Awards. She serves as New World President and an ambassador for the distinguished international Guilde des Fromagers de Saint-Uguzon, the most celebrated association of cheese mongers and specialists in France. Cathy is one of the first Americans inducted into the prestigious guild of cheese trade professionals, recognized for comprehensive knowledge and attention to the merits of French cheese.
Stove-Free Summer
Episode
| From:
The Kitchen
The Kitchen is cooling down summer by teaching ways to cook stove-free, like Katie Lee's Asian Chicken Noodle Salad, Geoffrey Zakarian's Slow Cooker Mussels with Creamy Wheat Beer and German Mustard and Jeff Mauro's Slow Cooker Thai Mussels. Chef Monti Carlo joins to make a mouthwatering Coconut Mug while Geoffrey makes a Mojito and Microwave Asparagus. Plus, learn if you can extend the life of salad essentials and whether they are freezer-safe, find out how to turn your back patio into an outdoor kitchen, and make a splash with Sunny Anderson's water balloon game!
Stove-Free Summer
Episode
| From:
The Kitchen
The Kitchen is cooling down summer by teaching ways to cook stove-free, like Katie Lee's Asian Chicken Noodle Salad, Geoffrey Zakarian's Slow Cooker Mussels with Creamy Wheat Beer and German Mustard and Jeff Mauro's Slow Cooker Thai Mussels. Chef Monti Carlo joins to make a mouthwatering Coconut Mug while Geoffrey makes a Mojito and Microwave Asparagus. Plus, learn if you can extend the life of salad essentials and whether they are freezer-safe, find out how to turn your back patio into an outdoor kitchen, and make a splash with Sunny Anderson's water balloon game!
Comfort Food Recipes
Get cozy with delicious comfort food recipes for macaroni & cheese, meatloaf, soup, casseroles and more from the expert chefs at Food Network.
Slow Cooker 101
Article
When firing up the slow cooker, it's important to know which cuts of meat will cook best. We've got some top meat picks for a perfect slow-cooker dish.
Deborah Madison
PROFILES
Deborah Madison has long been a part of the food movement as a chef, writer, farmers' market manager and as an everyday home cook. After working at Chez Panisse, she founded Greens restaurant in San Francisco, one of the earliest restaurants to have a farm driven menu, and Cafe Escalera in Santa Fe, the first to do so in Santa Fe as well. Deborah is also the author of 12 books. Her recent book, Vegetable Literacy, is about the edible members of 12 plant families (with 300 recipes) and was awarded an IACP award and is a finalist for a James Beard award. The New Vegetarian Cooking for Everyone (March 2014) is her most recent book. Among her other books are Local Flavors, Cooking and Eating from America's Farmers Markets, The Greens Cookbook, The Savory Way, and Seasonal Fruit Desserts from Orchard, Farm and Market. Her books have garnered several James Beard Awards and two IACP Cookbook of the Year awards, among others. She also recently won the James Beard Award for Cookbook Hall of Fame, 2016.Before opening Cafe Escalera in Santa Fe, Deborah was the farmers' market manager. She co-founded a school garden in Santa Fe, started a Slow Food convivium, served on Slow Food's international Committee for Bio-Diversity in Italy, and taught cooking (which she still does in her home). She has served on a host of food-related boards, including the Seed Savers Exchange. She is committed to farmers markets, gardening, simple good food with friends, and the freedom to know what we're eating. Deborah grew up in California but for the last 23 years has lived in New Mexico, in the tiny village of Galisteo with her husband, artist Patrick McFarlin.Deborah's Books:Vegetarian Suppers from Deborah Madison's Kitchen (2007) Vegetarian Cooking for Everyone (1997) Vegetable Literacy (2013) The New Vegetarian Cooking for Everyone (2014) Local Flavors (2008)
