Now that the holidays are over, I’m thinking about my go-to recipes to get me through, in my opinion, the toughest months of the year. I find myself making a lot of soup during these cold, dark months. In fact, I’ve been in Utah for the holidays and my Mom made our family’s favorite Chicken Noodle Soup recipe, which was so delicious and comforting on a cold, winter day! But today, I want to tell you about my French Onion Soup recipe.  It’s rich, filling, and is a great excuse to sharpen your knife skills when slicing all of those onions.  The melty cheese and bread on top really seals the deal.  Try it out when you sense a case of the winter blues coming on!

 

Get the recipe here and watch the episode of Kelsey’s Essentials where I make this soup below!

 


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Have you nailed down your Thanksgiving menu yet? With only one week until the big day I think it’s  great time to start your shopping list and make a rough plan. If pie happens to be on your Thanksgiving to do list list year, I can’t recommend this pie (and pie crust!) enough. It’s an all butter pie crust which means the flavor is out of this world and it browns so nicely in the oven. The pie crust alone may be one of my favorite recipes that I’ve ever developed! The apple pie filling is also stellar – I tested for days, getting the apple combo just right and all the effort paid off. All of this pie talk is getting me very excited for next week!!!

 

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Entertaining friends and family during the holidays doesn’t always mean baking a whole turkey, ham, or cake: bite size savory and sweet treats are quick ways to get the taste of the holidays to your guests in no time. I challenged myself to combine all of my favorite flavors of a turkey meal into one bite with potato latkes topped with smoked turkey leg and sweet kumquat chutney. My favorite stuffing recipe packs big flavor into little crispy prosciutto cups. For dessert, a twist on a classic: Gingerbread cake truffles mixed with lemon ginger icing and topped with melted white chocolate and toasted pistachios. These bite size morsels are a fun, fresh approach to cooking for the holidays that’s easy and perfect for entertaining.

 

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This past weekend was a fun one…it was the NYC Wine and Food Festival (catch a recap video here) in addition to a big fancy party to celebrate Food Network’s 20th anniversary. I traded in my regular mom uniform (these days it’s yoga pants and a sweatshirt) for fancy cocktail dresses and stilettos that were far too tall. The best party of the long weekend was the birthday bash. I felt so honored to be invited and enjoyed catching up with the many wonderful people that I’ve met and worked with these past 5 years since I first appeared on the network. I spent some time thinking about my experiences on Food Network Star and Kelsey’s Essentials and felt overwhelmed with gratitude. It’s such a privilege that I get to do this job and I don’t want to take anything for granted.

 

This Fettuccine with Yellow Squash and Parmesan-Lemon Cream Sauce was the first recipe that I made on the pilot for Kelsey’s Essentials and one of my most popular recipes on Cooking Channel’s website. The lemon cream sauce is addictive and after making it once, you’ll make it over and over again mixing and matching it with other dishes. The fresh pasta isn’t bad either (wink*) and the yellow squash is the perfect compliment to this lineup of flavors.

 

Do you have a go to sauce that you use all of the time? I make this cream based sauce more than I care to admit, but boy is it good!

 

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