All Posts By Food Network Magazine

Put Your Burner to Work

by in Food Network Magazine, May 29th, 2012

Charred Pepper

Hot tips from Food Network Kitchens’ Katherine Alford:

Try roasting a pepper directly over a gas burner: Rest the pepper right on the burner grate, turn the heat to high and rotate it frequently with tongs until it’s charred (the pepper served with the Spinach and Feta Frittata from Food Network Magazine took just a few minutes). You can use your burner flame to heat tortillas and pita bread, too. If you don’t have a gas stove, just use your broiler.

Liquid Gold: Regional BBQ Sauces

by in Food Network Magazine, Holidays, May 22nd, 2012

Memphis-Style Barbecue Sauce

Upgrade your barbecue sauce with help from six legendary pit masters.

Memphis-Style Barbecue Sauce (pictured above)
Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks the pork ribs over oak charcoal briquettes, bastes them with a mix of vinegar and water, and seasons them with a paprika-heavy spice blend before serving with the sauce on the side. “Our sauce is not too heavy,” he says. “I like the little mustard and vinegar bite.” The recipe is a long-held family secret, but chefs in Food Network Kitchens ordered a few bottles and reverse-engineered the recipe.

Get more regional BBQ sauces

Michael Symon’s Top 5 Places to Eat in Cleveland

by in Food Network Chef, Food Network Magazine, May 15th, 2012

michael symon
Iron Chef Michael Symon — the unofficial mayor of Cleveland — tells Food Network Magazine what to eat in his hometown.

roasted pig headRoasted Pig Head from The Greenhouse Tavern
Michael is known for his love of unusual cuts of meat, so it’s no surprise that he digs into half a pig’s head at least once a week. “It’s a lot of pig face,” he admits. The pig is seasoned with a spicy Southeast Asian style barbecue sauce and served with lettuce cups. Michael often stops at this spot after work: It’s next to his restaurant Lola, and the chef, Jonathon Sawyer, is an old friend. $31; 2038 East 4th St.; thegreenhousetavern.com

Read more

April’s “Name This Dish” Contest Winner

by in Food Network Magazine, May 15th, 2012

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

Egg McPuffin
Carole Julius
Marstons Mills, MA

My Flaky Bakey Tart
Denise Savidge
Las Vegas

More favorites and the winner announced

How to Build a Better Sandwich

by in Food Network Magazine, How-to, May 8th, 2012

mushroom and ham po'boy

Hot Tips From Food Network Kitchens’ Katherine Alford:

Pull out the bready insides of your roll when making a super-stuffed sandwich: There will be more room for the filling, plus it will be easier to eat. We used this trick to make space for all of the fixings in Food Network Magazine‘s Mushroom and Ham Po’Boy.

Full Steam Ahead

by in Food Network Magazine, May 2nd, 2012

steam and dine
These new steamers make it easy to get your veggies.

steam and dineThe Steam and Dine set is ideal for the office: You can fill it with fresh veggies in the morning and cook them in the microwave for lunch, then the whole thing collapses for the trip home. $10; aladdin-pmi.com

 

 

 

lotus steamerUnlike old-fashioned metal steamers, the Lotus is made with silicone and plastic, so it won’t scratch your pots. $17; josephjoseph.com

 

 

More new steamers

How to Eliminate Fish Bones

by in Food Network Magazine, How-to, May 1st, 2012

cornmeal-crusted trout

Hot Tips From Food Network Kitchens’ Katherine Alford:

Here’s an easy way to expose pesky bones in fish: Lay the fillet over an upside-down small bowl, then run your fingers over it to feel for bones. Pull them out with small pliers or fish tweezers, pressing down around the bone with your other hand so the fish doesn’t tear. Give it a try with this Cornmeal-Crusted Trout from Food Network Magazine.

How to Make Instant Croutons

by in Food Network Magazine, April 24th, 2012

grilled chicken salad
Hot Tips From Food Network Kitchens’ Katherine Alford:

To give your salad extra crunch, just toss in some chopped toasted bread. For extra flavor, rub the toast with garlic first; we did this for Food Network Magazine‘s Grilled Chicken Salad With Gazpacho Dressing. These quick croutons are especially great in summer tomato salads — they soak up all of the tasty liquid.

Eat More of Your Greens

by in Food Network Magazine, April 17th, 2012

creamed chard
Hot tips from Food Network Kitchens’ Katherine Alford:

You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you’re chopping, set the stems aside so you can cook them separately, like we did for Food Network Magazine‘s Creamed Chard. Or start by cooking the stems, then add the leaves to the same pan.

...10...141516...