All Posts By Food Network Magazine

All Fluff: How to Make Marshmallow Pops

by in Food Network Magazine, Holidays, How-to, April 4th, 2012

marshmallow pops
Peeps get all the glory this month (just check out this Peep Cake), but their plain-old marshmallow cousins can get dressed up for Easter, too. We found this fun trick in the new cookbook Sugarlicious ($18; Harlequin) by Meaghan Mountford: Insert lollipop sticks into marshmallows, then submerge one marshmallow at a time in water. Blot off the excess water with a paper towel, hold the marshmallow over a plate and shake sprinkles over it to coat. Prop up in a cup or foam block to dry.

(Photograph by Charles Masters)

Food Network Magazine’s Chopped Challenge

by in Food Network Magazine, Shows, April 3rd, 2012

chopped basket
Can you make an entrée from this Chopped mystery basket? Try your luck, then see what host Ted Allen made.

The Challenge: Create an entrée using peanut butter, chicken breast, sauerkraut and frozen cherries. You must use all four mystery ingredients, plus any others you’d like.

The Prize: The inventor of the best recipe using the mystery ingredients will win a $1,000 gift card to foodnetworkstore.com, plus a Chopped gift basket. Go to foodnetwork.com/choppedchallenge by midnight tonight to enter your recipe.

Read more

Party Idea: Flowerpot Dip

by in Food Network Magazine, March 28th, 2012

flowerpot dipLiven up a party crudité platter with a trip to the hardware store: Terra-cotta planters make great (and cheap) dip bowls. Line the inside of the pot with parchment paper, then fill with hummus and “plant” some vegetables in the dip.

(Photograph by Charles Masters)

Chuck Hughes’ Top 5 Places to Eat in Montreal

by in Food Network Magazine, March 22nd, 2012

chuch hughes
Chuck Hughes, host of Cooking Channel’s Chuck’s Day Off, reveals his favorite hometown dishes in Montreal.

Bifana Pork Sandwich

Bifana Pork Sandwich from Rotisserie Portugalia

At this Portuguese barbecue joint, thinly sliced pork marinates for hours before it hits the grill, then it arrives at the table piled on a soft Portuguese roll. “It’s simple and it’s that good,” Chuck says. “Don’t ask for toppings or cheese.” No, really— don’t: The restaurant refuses to alter its trademark sandwich, even for regulars. $9; 34 Rue Rachel Ouest; rotisserieportugalia.ca

Get more of Chuck’s favorites

Celebrate Cherry Blossom Season!

by in Events, Food Network Magazine, March 20th, 2012

Cherry Blossom Desserts
Cherry blossom season is in full swing in Washington, D.C., and this year the city is celebrating 100 years of its cherry blossom trees. National Cherry Blossom Festival coordinators have been recruiting dozens of local bars and restaurants to serve dishes inspired by D.C.’s famous buds. You can sample all of them — including this cherry blossom milkshake from Good Stuff Eatery ($3.75 to $5.25; goodstuffeatery.com) and cherry macaroons from Adour ($20 per dozen; adour-washingtondc.com) — throughout the centennial celebration, March 20 to April 27.

For a full list of cherry blossom specials at D.C.-area restaurants, visit Nationalcherryblossomfestival.org/cherrypicks.

(Photograph by Charles Masters)

How to Make the Perfect Chocolate Chip Cookie

by in Food Network Magazine, How-to, February 29th, 2012

crispy chocolate chip cookies

Make chocolate chip cookies exactly how you like them with these tips from Food Network Magazine:

  • Crispy Chocolate Chip Cookies (pictured above) bake longer than the average cookie so they end up brown all over, not just around the edges.
  • Superfine sugar makes for a fine crumb and crisp texture.
  • Vegetable oil helps the batter spread so the cookies come out extra thin.

Make the perfect chewy and cakey chocolate chip cookie »

How Wolfgang Puck Prepares for the Governors Ball

by in Food Network Magazine, February 22nd, 2012

Illustration by Kagan McLeodWhile you’re watching the Oscars, Wolfgang Puck is preparing to feed more than 1,500 Hollywood big shots at the Governors Ball. Here’s his routine.

Believe it or not, Wolfgang isn’t a movie buff — he sees only one or two a year. He got the gig cooking for the Governors Ball 18 years ago because celebs had been heading to his restaurant, Spago, instead of the Academy’s official party. Wolfgang has been cooking for the ball ever since, but he doesn’t think about the menu until about a month and a half before the big day. The classics — mini Kobe burgers, smoked salmon and those famous gold-covered chocolate Oscars — are always on the menu, but for the rest, Wolfgang is a procrastinator. “I work much better under pressure,” he says.

Read more

Choc-Tail Hour: Chocolate Cocktails From Food Network Magazine

by in Drinks, Food Network Magazine, February 14th, 2012

s'mores martini
Some restaurants let you have your chocolate and drink it, too.

The Peninsula, Chicago

When The Peninsula needed a cocktail to complete its chocolate buffet spread, bartender Aaron Johnson developed three, and all of them ended up on the regular bar menu. This S’mores Martini (pictured above) causes the most fuss: Patrons smell the barkeeps toasting the marshmallow rim and can’t help but order one for themselves. 108 East Superior St.; peninsula.com

More chocolate cocktails »

Cooking Tips From Worst Cooks Coach Anne Burrell

by in Food Network Magazine, February 10th, 2012

Worst Cooks in America coach Anne Burrell has some tough-love advice for the truly helpless.

As the two-time host and champion cooking coach on Worst Cooks in America, Anne Burrell has seen her share of bad cooking. Not ordinary bad-dinner-party-at-the-neighbors’ bad cooking, but unfathomably bad, practically gag-inducing cooking. “I’ve seen food so burned, so over-spiced that it’s inedible,” Anne says. “My favorite was a guy who boiled a whole chicken and dumped some tomato sauce on it and called it chicken parmigiana.”

Anne is back for round three on February 12, when Worst Cooks in America returns, going head-to-head with co-host Bobby Flay in trying to whip the country’s most disastrous home cooks into shape. We asked the former culinary school teacher and restaurant chef what bad cooks can do to step up their game.

Read more

How to Make a Chocolate Bowl

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

Chocolate Bowl
Chocolate lovers won’t just lick these bowls clean — they’ll eat them whole. To make some yourself, temper one pound semisweet chocolate. Dip the top of a partially inflated balloon in the chocolate, flip the balloon back up and twirl it to distribute the chocolate. Hold the balloon upright and let dry for about a minute. Repeat the dipping process two more times, then spoon some melted chocolate onto a parchment-lined baking sheet and center the balloon, bowl-side down, on the melted chocolate base. Repeat with more balloons, reheating the chocolate as needed (1 pound chocolate will make 4 to 6 small bowls). Refrigerate until hard, about 1 hour, then pop the balloons and peel them away. Store the bowls in a cool, dry place for up to three days.

Photograph by James Wojcik

...10...141516...