FoodWire, September 2012

FoodWire, September 2012

Food & Drink

FoodWire, September 2012


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September 2012

FoodWire: What's Going On Today at The Food Channel
 In This Edition:
About FoodWire
FoodWire brings you a little taste of what’s cooking right now at
The Food Channel, with links to our latest recipes and the hottest trends we’ve spotted from around the world of food. Plus, previews of our newest shows. Welcome!

Food Channel KitchensIt’s Time to Jam and Can

The harvest season is wrapping up after a summer of extraordinarily high heat and disappointingly low rainfall amounts. But, hopefully, you were able to keep your backyard garden watered and now you’re looking to savor the summer flavor of fresh veggies as long as you can…by canning some of your harvest. Canning, pickling and jam making is a great way to eat well—well into those cold weather months ahead. And right now we’ve got a bushel basket of good information on the art and science of fresh preserving on The Food Channel. The old fashioned custom of canning has become a big trend and you’ll enjoy reading about it in our feature story, which has links to a whole bunch more, including delicious recipes, tips and how-to videos.

Food Channel KitchensA Pizzadili of a Wine Tour

The Pizzadili Winery is located in the wine country of…Delaware? Yes, second generation winemakers Tony and Pete Pizzadili opened the vineyard in Felton, Del., in 2007 after building a pavilion and other amenities. They now rent the grounds for events such as weddings or other celebrations. They also operate Pizzadili Catering, a 50-year-old business started by an uncle. It’s a real family affair, and if you’re a foodie like us, you might want to take a tour if you’re ever in that part of Delaware. In the meantime, you can read all about it and take our photo tour here.

Food Channel KitchensHatch Chile Season Is On

How much do you know about Hatch Chiles? Well, for starters, they’re grown primarily in the Hatch Valley region of New Mexico, and, yes, they pack some chile heat. Those in the know say roasting them is the best way to preserve the chiles for use throughout the year. The 41st Hatch Valley Chile Festival, recently concluded, featured lots of chile tasting. Pizza and pesto were part of the fun, too, as you’ll learn in our tasty feature story.

Food Channel KitchensStretch-the-Summer Recipes

Extend the season’s harvest with canning, pickling and homemade jam recipes, starting with this one for Piccalilli. Never heard of it? Well, it’s a delightful veggie relish that’s great on sandwiches, hot dogs and more.

Zucchini Bread & Butter Pickles

Here’s one of the best ways to put your overload of zucchini to good use. The perfect way to top a burger!

Apple-Pear Butter

Flavored with apple cider, brown sugar, cinnamon, nutmeg and cloves, this easy-to-prepare pear-and-apple butter will be a hit with everyone.

Tomato Jam

This bright red jam is kind of like a homemade ketchup, but so much better—and fresher-tasting.

Food Channel KitchensSurfing The Channel
Breakfast, Meet belVita

The staff in our Food Channel Kitchens gave these new breakfast biscuits from Nabisco a try. Check out our unbiased review.

Can You Save Money Through Healthy Eating?

Writer, consultant, plant-based nutrition specialist and Food Channel contributor J. Morris Hicks takes a look at the cost of maintaining a healthy diet. So, is it cheaper to eat like a vegan?

VIDEO Recipe: Lunch Box Quiches

Need something healthy and delish for your kid’s lunch boxes?  KC Quaretti, host of Chat ’n Dish demonstrates how in only 30 minutes you can make enough tasty Traveling Lunch Box Quiches for a whole week!

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