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Actress Ali Larter joined the ladies in the kitchen for The Talk Food Festival. She whipped up some delicious fall recipes from her debut cookbook “Kitchen Revelry.” Here are the recipes to make at home!
Chicken cheesesteaks with caramelized onion and fennel
2½ tablespoons butter
3½ tablespoons extra-virgin olive oil, divided
2½ cups white onions, very
1½ teaspoons golden brown sugar
2 teaspoons kosher salt, divided
2 teaspoons freshly ground
1½ cups fresh fennel bulb, thinly sliced
3 baguettes, cut crosswise into
eight 6-inch-long pieces total, each piece cut in half horizontally
2½ pounds boneless skinless chicken breasts, cut into 2 inch slices
1¾ pounds Fontina cheese, coarsely grated
Melt the butter with 2½ tablespoons oil in a heavy large skillet (preferably cast-iron) over medium heat. Add the onion and sauté 5 minutes. Add the brown sugar, half the salt, and pepper; reduce the heat to medium-low and sauté 10 minutes. Add the fennel and continue to sauté until the vegetables are deep golden brown and caramelized, stirring occasionally and scraping up any browned bits, 20 to 30 minutes longer. Transfer to a covered bowl.
In the same pan heat 1 tablespoon oil over medium heat. Sauté chicken breasts with remaining salt and pepper 3-4 minutes per side or until cooked through. Stir in reserved fennel and onion mixture. Remove from heat.
Preheat the broiler. Scoop the chicken and vegetables onto the bottom halves of the baguette slices and top with cheese. Broil the sandwiches, open-faced, until the cheese melts and the bread is warm, 2 to 4 minutes. Remove from the oven. Transfer to plates and serve.
Kettle chip and crème fraiche-baked onion rings
One 5-ounce bag plain salted kettle or other Hawaiian-style potato chips
½ cup creme fraiche
1 ½ tablespoons milk
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
½ cup all-purpose flour
Twelve ½ -inch thick onion rings, each about 2 to 3 inches in diameter
Position the rack in the center of the oven and preheat to 450°F. Place the potato chips in the food processor and process until the chips are ground. Transfer the chips to a medium bowl.
Whisk the creme fraiche, milk, pepper, cayenne, and salt to blend in a deep medium bowl. Place the flour in another medium bowl. Line up the bowls like an assembly line on a workspace and set a heavy large baking sheet next to the bowls. Using a fork, dip one onion ring in the flour mixture, then dunk it in the creme fraiche mixture, and then place rings into chips mixture and scoop the crumbs up over the ring to coat. The chips should cling very well. Transfer the ring to the baking sheet. Repeat the dipping process until all twelve rings are coated with flour, creme fraiche mixture, and chips. Bake until the onion rings are golden brown and the onions are tender when pierced with a knife, about 15 minutes. Cool slightly and serve.
Carrot ginger soup
2 tablespoons extra-virgin olive oil
½ cup chopped white onion
4 cups chopped carrots
4 cups vegetable broth
1 cup orange juice
1 tablespoon plus 2 teaspoons finely grated fresh peeled ginger
1 tablespoon lemon juice
14-ounce can coconut milk
Freshly ground black pepper, to taste
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.
We are so over-sauced, -oiled, -vinegared, and -cheesed. Lightly steam some veggies, with just a touch of sea salt to remember how delicious they can be.
Pumpkin pie with gingersnap cookie crust
Serves 8 to 10; Bake 2 Pies for a Party
1½ cups ground gingersnap cookies (25 to 30 cookies)
2 tablespoons sugar
1½ teaspoons ground ginger
¼ teaspoon sea salt
4 tablespoons (½ stick) unsalted butter, melted
3 large eggs, beaten to blend
15 ounces cooked sugar pumpkin or organic canned pumpkin
1 cup half and half
¾ cup sugar
1 tablespoon tapioca starch or cornstarch
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
To make the crust: Preheat the oven to 350°F. Combine the ground gingersnap cookies, sugar, ginger, salt, and melted butter in a food processor. Blend until the crumbs are evenly moistened. Press the crumb mixture evenly onto the bottom and up the sides of a 9-inch deep pie dish. Refrigerate the crust for 15 minutes. Bake the crust until set, 12 to 15 minutes. Cool completely. (The crust can be prepared 8 hours ahead. Let stand at room temperature.)
To make the filing: Preheat the oven to 350°F. Whisk the eggs to blend in a medium bowl. Add the remaining filling ingredients, including the pumpkin and whisk until smooth. Pour the filling into the cooled crust. Tap the dish gently on the counter to remove any air bubbles. Bake the pie until the filling is set, 50 to 60 minutes. Transfer the pie to a rack and cool completely.
Cut the pie into wedges and serve with dollops of whipped cream.
Whipped cream: add 2 cups chilled heavy whipping cream, 2 tablespoons vanilla extract, and 1 tablespoon powdered sugar to a stainless steel bowl. Using an electric mixer, beat until peaks form.