All Posts By Food Network Magazine

Speed Up a Roast Chicken

by in Food Network Magazine, How-to, March 25th, 2013

Roast Chicken With Apple SlawHot Tips From Food Network Kitchens’ Katherine Alford:

For a fast weeknight meal, roast two half chickens instead of one whole bird. It takes just 35 minutes (see Food Network Magazine‘s Roast Chicken With Apple Slaw, pictured above). Use a rimmed baking sheet instead of a deep roasting pan (the short sides help the heat circulate evenly). And choose the convection setting on your oven if you have one: You’ll get crisp, golden skin in a hurry.

How to Make Fried Mac and Cheese

by in Food Network Magazine, March 23rd, 2013

Food Network Magazine March Cover

Once you’ve made your favorite mac and cheese from Food Network Magazine’s 50 Twists on Mac and Cheese (page 118, March issue), try this tasty trick for using up leftovers:

Fried Mac and Cheese
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls 2 hours or overnight. Beat 2 eggs and 2 tablespoons water together to form an egg wash, and pour it into a shallow bowl. Combine panko and herbs in another shallow bowl. Remove the mac-and-cheese balls from the freezer. Dip the frozen balls into the egg wash, then into the breadcrumbs. Put the balls back into the freezer until you are ready to fry, or heat 2 inches of oil in a heavy-duty pot to 350 degrees F. Fry the mac-and-cheese balls until they are golden brown and center is hot, about 5 minutes.

January and February’s “Name This Dish” Contest Winner

by in Food Network Magazine, March 19th, 2013

Stuffed Cupcakes
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a cheese puff tower (winning name: “Mount Chevrest”), a stuffed popover (“Puddin’ Pops”) and even a fall wrap (“Autumn Wrapsody”). In the January/February 2013 issue, we asked you to dream up names for these stuffed cupcakes (pictured above). Some of our favorites were:

Frost My Heart
Lauren DeFranzo
Boston

Cakey Bakey Heart
Sam Basile
Glasgow, Ky.

More favorites and the winner announced

Go for Lower-Fat Cheese, Sometimes

by in Food Network Magazine, March 17th, 2013

Mozzarella Cheese

Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

Lower-fat cheeses like part-skim mozzarella may actually work better than fuller-fat versions for pizza and baked pasta — they get extra stretchy and stringy instead of overly oozy.

Make Irish Macaroni and Cheese

by in Food Network Magazine, Holidays, March 17th, 2013

Irish Macaroni and Cheese
The chefs in Food Network Kitchens had so many favorites for Food Network Magazine’s 50 Twists on Mac and Cheese (page 118, March issue) that we couldn’t print them all. Just in time for St. Patrick’s Day, whip up this extra-Irish macaroni and cheese recipe.

St. Paddy’s Day Mac
Make Classic Mac, steeping the milk with 1 tablespoon pickling spice wrapped in cheesecloth instead of the bay leaf, and use all Irish farmhouse cheddar instead of regular cheddar. Stir in 3/4 cup chopped corned beef and 1 1/2 cups chopped boiled cabbage. Transfer to a casserole dish. Top with an additional 1/4 cup grated Irish cheddar. Broil until melted, 1 minute.

Avoid Runny Ricotta

by in Food Network Magazine, March 12th, 2013

Three-Cheese Calzone

Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

Ricotta is high in moisture, so when it’s baked on a crust (think calzones, pizza or savory pies), it can make the dough soggy. To prevent this, add a tablespoon or two of breadcrumbs to the ricotta filling, like Food Network Magazine did for these Three-Cheese Calzones (pictured above). The crumbs will absorb excess liquid from the cheese and keep the crust dry.

Get Custom Cheese Slices

by in Food Network Magazine, March 5th, 2013

Havarti CheeseHot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

Instead of buying presliced cheese in packages, hit the deli counter to find more interesting cheeses, like havarti, Gruyere or chipotle gouda, then have them freshly sliced. Ultra thin, machine-sliced cheese melts into a nice even layer. Plus, you can buy only as much as you need and specify the thickness.

Crispy Business: How to Make Parmesan Crisps

by in Food Network Magazine, March 3rd, 2013

Parmesan crisps

Parmesan crisps (frico in Italian) look fancy, but they’re actually just cheese and crackers for the lazy. You get the crunch of a cracker plus big cheese flavor in one — and they’re super easy to make. Toss 1 1/2 cups freshly grated Parmesan with 1 tablespoon flour, then flavor with 1 to 2 teaspoons minced herbs, spices and/or citrus zest. Form the cheese mixture into 12 mounds (2 tablespoons each) and place them on a baking sheet lined with parchment and coated with cooking spray; then flatten into 4-inch rounds. Bake at 375 degrees F until golden, 8 to 10 minutes. While hot, gently remove them from the sheet with a thin spatula and let cool completely.

Clockwise from top left: Lemon zest, Pepper, Curry-coriander, Smoked paprika and Scallion

(Photograph by Kang Kim)

Improve Your Tofu

by in Food Network Magazine, February 21st, 2013

tofu

Hot Tips for Healthy Cooking From Food Network Kitchens’ Katherine Alford:

Don’t overlook tofu because you think it’s bland. If you marinate it before cooking, it will turn out super flavorful. Slice firm tofu and drizzle it with your favorite marinade (try the orange juice-onion mixture in Food Network Magazine‘s Tofu Cuban Sandwiches With Jicama Sticks); soak for at least 5 minutes, then sear or bake.

(Photograph by Christopher Testani)

And Now, a Toast…

by in Entertaining, Food Network Magazine, February 16th, 2013

toasts

Have some fun at your next dinner party and serve a cheese course with toast shaped like goats, cows and sheep to match the milk each cheese was made from. Just butter slices of dense bread like rye, raisin walnut or pumpernickel, then cut out the animals (we found cutters at cookiecutter.com) and toast them in the oven. Spread the goat toast with Humboldt Fog, Bucheron or chevre, top the cows with Gruyere, Gouda or aged cheddar and top the sheep with manchego, Roquefort or pecorino toscano.

(Photograph by Kang Kim)

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