It’s state fair season, so for the September issue of Food Network Magazine, chefs in Food Network Kitchens raided the fridge and pantry and deep-fried for days, looking for hits and misses for the story, “Can You Fry It?”. There were a few explosions — marshmallows melted, gumdrops sank to the bottom of the fryer, and the iceberg lettuce came out looking like a sea creature.
Each month, thousands of Food Network Magazine readers submit clever names for the back page “Name this Dish” contest. Previous dishes include brownies (winner name: “Brownie Rubble”), ice cream burgers (“BRRR-gers”) and even an over-the-top ham sandwich (“The Hammy Down”). In the June 2011 issue, we asked you to dream up names for pork-stuffed jalapeno peppers. Some of our favorites were “Pig Tails,” “Pigs in an Electric Blanket” and “Squealing Hots.” But the winner, Cathy Larson of Long Beach, CA, really hit the mark when she dubbed them “Pork-Bellied Poppers.”
To come up with Food Network Magazine’s perfect iced tea recipe, Food Network Kitchens recipe testers compared hot- and cold-brewed black, herbal and green teas, testing each with both tea bags and loose tea to ensure accurate results.
“Although the cold brew did have a nice, pristine flavor, you ended up having to use so much more tea,” recipe tester Andrea Albin, recipe tester, says.
Before you click through these pizzas, let’s be clear: In regard to pizza, we, the editors and writers of this story, do not discriminate. When we set out six months ago to find the greatest pizzas in America, we did not insist on thin crust over thick or red sauce over white. We didn’t even care if the pizzas were round. We just needed them to be awesome.
Inevitably, some of you will be alarmed by our choices, shocked that so-and-so was snubbed because their crust has the perfect crunch or their cheese oozes just so. But passionate disagreements about pizza reveal one great truth: There is no single best way to make it. In the bellow gallery, you will see by-the-book classics right next to brash pies that break every rule.
But all of them have one important thing in common: They’re well worth the trip.
View the gallery: 50 States, 50 Pizzas
There are numerous brands of root beer available to consumers, and no one recipe is the same. Ingredients like allspice, birch bark, vanilla bean and licorice give this classic drink a unique taste that pairs so well with vanilla ice cream. This month, Claudia Sidoti and Dave Mechlowicz are tackling and transforming the sweet, carbonated soda pop into a cake and grown-up root beer float.
Recipe: Root Beer Bundt Cake (pictured above)
Claudia says: “I love root beer in just about every form. It tastes great with chocolate!”
Take a cue from these busy chefs and search your kitchen for makeshift beauty products.
Kelly English, Chef/owner, Restaurant Iris, Memphis
- BEER – “As a broke college student who had to choose between beer and shampoo, I found you can wash your hair with beer—it strips away impurities built up on your scalp. Just pour the beer on in the shower. But be sure to rinse it out well or you might smell less than appropriate.”
Sue Zemanick, Executive chef, Gautreau’s, New Orleans
- NUTS – “Nuts are a key ingredient in lots of our desserts, and I’ve noticed they do wonders for my skin. I soak some almonds, Brazil nuts, macadamia nuts or hazelnuts in water overnight to soften. Then I puree them in a blender with a little bit of water and strain them. I use the nut milk as a body and face scrub: It makes my skin really shiny.”