All Posts By Food Network Magazine

Fire Up the Broiler

by in Food Network Magazine, June 11th, 2013

Broiled Salmon With Tomato Cream SauceHot Tips From Food Network Kitchens’ Katherine Alford:

Broiling is a great hands-off way to cook fish: You’ll get a nice caramelized crust on top, and you won’t need to flip the fillets. (Check out Food Network Magazine‘s Broiled Salmon With Tomato Cream Sauce, pictured above.) Be sure to preheat the broiler first, then cook the fish for six to eight minutes per inch of thickness. If you line the pan with foil, cleanup is super easy.

You Asked Food Network Stars

by in Food Network Chef, Food Network Magazine, June 5th, 2013

May issue of Food Network Magazine

Food Network stars answer your burning questions from the May issue of Food Network Magazine.

Guy, recipes often ask for different kinds of mustard — dry, ground, yellow. Does it really matter which I use?
Anja Martin from Thrall, Texas

Yes, it does matter. The reason has to do with intensity. It’s best to use the one the recipe calls for the first time around and then take the liberty to tweak to your taste after. For me, the hotter the mustard, the better!
— Guy Fieri

Sunny, some men hate it when their significant others pick food off their plates — and my man is no exception. But for some reason, there is always a bite on his plate that calls my name. How do I take it off his plate without irritating him?
Kathleen Sebastian from Richmond, Calif.

Keep reading

Buy Frozen Brown Rice

by in Food Network Magazine, June 4th, 2013

frozen brown riceHot Tips From Food Network Kitchens’ Katherine Alford:

One of our favorite new supermarket finds is frozen brown rice. It’s fully cooked and ready to use: You can add it straight from the freezer to soups, stews and stir-fries and saving about 45 minutes of cooking time.

(Photograph by Julia Cawley/Studio D)

Get the Look: Sunny Anderson’s Kitchen

by in Food Network Chef, Food Network Magazine, May 30th, 2013

sunny anderson's kitchen

Pick up some of Sunny’s finds for your own kitchen.

Monstera Leaf Garden Towels
Because she has several cats who like to paw at the curtains, Sunny made hers out of this extra-sturdy barkcloth fabric, in the Monstera Leaf Garden pattern. $17 per yard; islandshawaiianfabric.com

Read more

Use Up Those Buns

by in Food Network Magazine, May 28th, 2013

pesto chicken burgersHot Tips From Food Network Kitchens’ Katherine Alford:

Don’t let extra burger buns go to waste: Use them as a binder for chicken or veggie burgers, meatloaf or meatballs. For Food Network Magazine‘s Pesto Chicken Burgers (pictured above), we tore up a bun and mixed it with water to make a panade, a mixture of liquid and starch that holds ingredients together. Use this trick for any recipe that calls for breadcrumbs as a binder.

Fun Cooking: A Creative Way to Serve Condiments

by in Entertaining, Food Network Magazine, May 27th, 2013

Condiment Paint cans

We think this cookout idea is a stroke of genius. Serve condiments in new mini paint pails (foodsafe), with pastry brushes for spreading (pails, $4 each, containerstore.com; brushes, $3 each, norprowebstore.com). The brushes give you better coverage than a typical squeeze bottle — all the more reason to step up your condiments, too: Try our homemade ketchup.

(Photograph by Kang Kim)

April’s “Name This Dish” Contest Winner

by in Food Network Magazine, May 21st, 2013

Name This Dish Deviled EggsEach month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include cheese fries (winning name: “The Smotherload“), a stuffed cupcake (“Heart of the Batter“) and even a cheese puff tower (“Mount Chevrest“). In the April 2013 issue, we asked readers to dream up names for these deviled eggs (pictured above). Some of our favorites were:

Devil in Disguise
Julie Goldich
Tierra Verde, Fla.

Sea Leggs
Julie Link
Champlin, Minn.

More favorites and the winner announced

Are You Food Network’s Biggest Fan?

by in Contests, Food Network Magazine, May 13th, 2013

Morimoto with fansProve it! Enter Food Network’s Biggest Fan Contest and you could win the chance to hang out with your favorite stars at the 2013 New York City Wine & Food Festival. You and a guest will fly roundtrip on United Airlines and stay at the Hudson Hotel in the heart of New York City. You’ll also receive a $1,000 FoodNetworkStore.com gift card. Tell us in 150 words or less why you’re Food Network’s biggest fan, then upload one to two photos displaying your devotion to Food Network. Enter here by June 24, 2013.

(Photograph from New York City Wine & Food Festival)

The Claws Come Out: Maryland Crab Debate

by in Food Network Magazine, May 13th, 2013

Soft-Shell Crab SandwichSome Maryland residents aren’t thrilled about the recent proposal of soft-shell crab, instead of crab cakes, as the official state sandwich. But Sen. Richard F. Colburn, the Eastern Shore Republican who introduced the bill, defends the decision: “The meat in some ‘Maryland crab cake sandwiches’ comes from as far away as Thailand,” he says. Soft-shell crab, meanwhile, has a short shelf life, so it’s more likely to be sourced locally. If it passes, the bill won’t go into effect until Oct. 1, about a month after soft-shell crab season ends. “As much as I may like to, I can’t justify this as an emergency bill,” Colburn says.

(Photograph by Kang Kim)

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