All Posts By Food Network Magazine

Hoppy Thanksgiving

by in Food Network Magazine, November 22nd, 2013

The Most-Purchased Thanksgiving ItemsPop quiz: What are the top-five grocery items sold during the week of Thanksgiving, excluding turkey? The obvious — milk, eggs and butter — are top-sellers year-round, including Thanksgiving week, but we were surprised that beer came in fifth across the country, beating out canned pumpkin and cranberry sauce. The fourth most popular item? That depends on which side of the country you’re on: East Coasters buy record amounts of cream cheese, while those in the West are big on packaged fried onions.

(Photograph by Kang Kim)

20 Wines Under $20

by in Drinks, Food Network Magazine, November 20th, 2013

red and white wine

An all-American holiday calls for American wine. These bottles chosen by Food Network Magazine pair well with the feast — and they’re all from the U.S.!

Below are five of our favorite whites, click here to get the rest.

Get Food Network Magazine’s Picks

Dye Your Own Thanksgiving Napkins

by in Food Network Magazine, November 16th, 2013

Dye Your Own Thanksgiving NapkinsPick up an extra bag of cranberries this year and dye a set of napkins for Thanksgiving. Put white cotton napkins in a simmering pot of 8 cups water mixed with 1/2 cup salt for 1 hour (this will help seal the dye later). Meanwhile, simmer 2 cups each cranberries, cranberry juice and water for 30 minutes in another pot, mashing the cranberries; strain and return the liquid to the pot. Rinse the napkins in cold water, squeeze dry and leave one end in the cranberry liquid for 4 hours. Rinse again, squeeze and hang to dry.

(Photograph by Kang Kim)

Pancakes or Waffles: Which Do You Prefer?

by in Food Network Magazine, November 15th, 2013

Pancakes or Waffles: Which Do You Prefer?Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer to nosh on pancakes or waffles.

Pie Wars

by in Food Network Magazine, November 9th, 2013

Pie Wars from Food Network MagazineCincinnati is the site of an epic pie battle, and it heats up every November: Frisch’s Big Boy restaurants and Busken Bakery both claim to make the best pumpkin pie. The rivalry started in 2010, when Frisch’s ran a billboard ad on top of Busken Bakery saying, “Hello, Pumpkin.” Busken put a sign next to it reading, “That’s ‘Mr. Pumpkin’ to you, Big Boy.” And the companies have been duking it out ever since. Last year, Busken’s owners dressed the seven-foot Big Boy statue in a Busken apron. If you’re in Cincinnati, keep an eye out for the latest pranks — and try a slice of each so you can pick a side.

(Photograph by Kang Kim)

How to Make Savory Monkey Bread

by in Food Network Magazine, November 2nd, 2013

savory monkey breadInstead of passing the breadbasket on Thanksgiving, serve this fun pull-apart loaf: Brush a tube pan with olive oil and put four or five toppings in small bowls (we used shredded cheddar, paprika, chopped dill, parsley and almonds). Form refrigerated breadstick dough into small balls (you’ll need three 11-ounce tubes), then roll each ball in a topping. Arrange the balls in the pan, drizzling with olive oil between layers. Drizzle with more olive oil and bake at 350 degrees F until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.

You can assemble the bread in the morning: Just cover with plastic wrap and refrigerate. Uncover and bake while your turkey rests.

(Photograph by Kang Kim)

Crispy or Fatty Bacon: Which Do You Prefer?

by in Food Network Magazine, October 25th, 2013

bacon
Food Network Magazine
wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer to nosh on crispy or fatty bacon.

A Pioneer Halloween: Make Ree’s Spooky Spread

by in Food Network Chef, October 22nd, 2013

A Pioneer Halloween: The Pioneer Woman's Halloween MenuWonder how Ree Drummond celebrates Halloween? Food Network Magazine caught up with The Pioneer Woman — who lives miles from her neighbors, which makes trick-or-treating a commute. But before Ree and her four children (Alex, 16, Paige, 14, Bryce, 11, and Todd, 9) leave their Oklahoma ranch and drive to the nearest town in search of candy, Ree puts on a pre-party.

Ree’s recipes are simple to prepare and family-friendly. Check out the links below for Candy Corn Popcorn Balls and Bloody Punch, and browse the entire gallery from Food Network Magazine for behind-the-scenes photos and even more recipes.

Read more

September’s Name This Dish Contest Winner

by in Food Network Magazine, October 15th, 2013

stacked saladEach month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include coconut fried chicken (winning name: “Hawaii Fried-O“), a frozen drink (“Gulp of Mexico“) and even fried ice cream (“Fryer and Ice“). In the September 2013 issue, we asked readers to dream up names for this stacked salad (pictured above). Some of our favorites were:

Pepper Mint Patty
Laurie Miranda
Tiverton, R.I.

The Bell Tower
Linda Peko
Yonkers, N.Y.

More favorites and the winner announced

Create a Candy Corn-Inspired Cheese Platter

by in Food Network Magazine, Holidays, October 3rd, 2013

candy corn cheese platter

Serve a candy corn-inspired cheese platter for Halloween.

To create this candy corn cheese platter, we molded goat cheese into a triangle to look like the tip, then we formed the middle with cubes of orange cheddar and the bottom with sliced havarti. Serve with crackers, or just replace the bottom layer with slices of pumpernickel bread — it’ll look like a piece of Indian-candy corn.

(Photograph by Kang Kim)

...234...10...