All Posts By Food Network Magazine

Food Network Magazine’s Chopped Champ!

by in Food Network Magazine, July 19th, 2012

Asian-Style Chicken Salad
A reader turned our Chopped mystery basket into this amazing chicken dinner (pictured above).

In our April issue, we turned the tables on Chopped host Ted Allen and asked him to transform our own mystery basket — containing frozen cherries, peanut butter, sauerkraut and chicken breasts — into dinner. His chicken-peanut curry soup was a hit, so we challenged readers to beat him at his own game. Colleen Mundwiler of Grand Rapids took the prize with this grilled cherry-marinated chicken salad tossed in a peanut dressing; she soaked and rinsed the sauerkraut to tone down its flavor. “I was not going to let any of the ingredients stump me.” she says.

Check out the recipe: Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing

Grill the Small Stuff

by in Food Network Magazine, July 17th, 2012

Grill Grate
Hot tips from Food Network Kitchens’ Katherine Alford:

Use a metal cooling rack to keep small or thin foods like shrimp and asparagus from falling through the grates. Just place the rack upside down on the grill so it lies flat, positioning it so the wires are perpendicular to the grates. The grill’s heat may discolor or weaken the rack over time, so use a sturdy one.

(Photograph by Ben Goldstein/Studio D.)

Ice Cream Politics: Party Flavors

by in Food Network Magazine, July 11th, 2012

vanilla and chocolate ice cream cones
Red states and blue states don’t just disagree about politics — they take sides on ice cream flavors, too. In a Harris Interactive poll, Republicans preferred chocolate over other flavors (followed by vanilla and cookie dough), while Democrats chose vanilla as their favorite (chocolate came in second, and butter pecan third). Independent voters sided with the Republicans, but a majority of Americans agreed on one contentious issue: 52 percent said that hot fudge is their favorite topping.

(Photograph by Sam Kaplan)

Reuse Good Olive Oil

by in Food Network Magazine, July 4th, 2012

Caprese Salad with artichokes

Hot tips from Food Network Kitchens’ Katherine Alford:

After pan-frying something in extra-virgin olive oil, drizzle the leftover oil from the skillet on salads or bread. The oil is especially tasty after you’ve fried peppers, onions or other flavorful vegetables, like the artichokes in Food Network Magazine‘s Caprese Salad With Prosciutto and Fried Artichokes (pictured above). Don’t use this trick with vegetable oil, though: It’s too bland for drizzling.

Improve Your Potato Salad

by in Food Network Magazine, June 26th, 2012

Potato Salad with Peas

Hot tips from Food Network Kitchens’ Katherine Alford:

When you’re making potato salad, season the potatoes with salt and vinegar as soon as they’re cooked but before dressing, like Food Network Magazine did in this Potato Salad With Peas; they soak up a ton of flavor when they’re hot. You can serve the salad at room temperature or chill it for later; just be sure to take it out of the fridge about 30 minutes before eating.

Make a Quick Pickle

by in Food Network Magazine, How-to, June 22nd, 2012

Cold Asian Noodles with Pork

Hot tips from Food Network Kitchens’ Katherine Alford:

Homemade pickles are a fun way to customize sandwiches and salads, and they don’t have to take days. You can pickle vegetables by soaking them in a vinegar-based brine for just 20 minutes, like Food Network Magazine did for these Cold Asian Noodles With Pork. Use a hot brine to pickle beets, carrots and other dense vegetables, and a cold brine for more delicate vegetables, like the red onion in these Chicken Salad Sandwiches With Walnut-Dill Pesto.

Burger Buying Guide

by in Food Network Magazine, June 19th, 2012

Bistro Burger

  • Choose a specific cut. Meat with generic labels like “ground beef” or “hamburger” can come from any part of the cow or from trimmings, so they can be inconsistent in flavor and texture. Ground meat labeled “chuck,” “sirloin” or another cut must contain at least 50 percent meat from that cut; it’s usually higher quality. If possible, go for organic, grass-fed beef; we love the flavor.
  • Check the color. Don’t worry if packaged ground beef is bright red in some areas and brown or purplish in others. This is a harmless reaction of the meat’s surface to the air. However, if all of the meat in a package is gray, check the date — it may be past its prime.

Skip the preformed patties and more

May’s “Name This Dish” Contest Winner

by in Food Network Magazine, June 19th, 2012

Name This Dish Bite-Size Cakes

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include an egg tart (winning name: “Breakfast in Bread”), crab-stuffed mushrooms (“Surf ‘N Earth”) and even an over-the-top breakfast (“Scotch on the Rocks”). In the May 2012 issue, we asked you to dream up names for bite-sized cakes (pictured above). Some of our favorites were:

Piped Dreams
Lori Rios
Martinez, Calif.

Berry-Go-Rounds
Cheryl Keyser
Castle Rock, Colo.

More favorites and the winner announced

Party Time: Faux-Cones

by in Food Network Magazine, June 18th, 2012

Sno-Cone Cupcakes
Here are some sno-cones you can prepare long before your party starts — that won’t melt before your guests arrive: They’re cupcakes! To make one, just sprinkle red, yellow and blue sanding sugar on a frosted cupcake. For added effect, take the cupcake out of its paper, drop it into a 4-ounce Styrofoam cup and add a wooden spoon.

Check out Food Network’s new cupcake app. Get it now!

(Photograph by Kang Kim)

Rethink Your Pasta

by in Food Network Magazine, June 12th, 2012

Ravioli Salad

Hot tips from Food Network Kitchens’ Katherine Alford:

Instead of the usual penne or macaroni, try stuffed pasta like ravioli, tortellini or pierogi in a pasta salad. Stick to cheese varieties (meat-filled pasta isn’t as appealing cold) and choose a subtle dressing that won’t overpower the filling, like the lemony one in this Ravioli Salad from Food Network Magazine.

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