All Posts By Food Network Kitchen

Fall Cookbook Favorites

by in Books, November 12th, 2013

Fall Cookbook Favorites 2013by Leila Clifford, Food Network Kitchens Intern

Every season, Food Network looks forward to a new crop of cookbooks and passing our favorites around the office; these are the ones that keep disappearing from people’s desks this fall.

Edward Lee’s new cookbook, Smoke and Pickles: Recipes and Stories from a New Southern Kitchen, is an almost-universal favorite for its innovative flavors and new takes on American cuisine. Rob Bleifer, Food Network Kitchens’ executive chef, said of Edward’s book: “Lee’s approach to ingredients often surprises me. Sorghum, for example — sorghum in everything. It’s cool.”

We’re also big fans of Fuchsia Dunlop’s newest book, Every Grain of Rice: Simple Chinese Home Cooking. “The recipes are very doable and fast, and your pantry doesn’t need to be jam-packed to execute Fuchsia’s dishes,” said Jonathan Milder, culinary research librarian. “She doesn’t dumb it down — she makes you realize how simple Chinese home cooking really is. Give me steamed whole fish any day and chili bean paste on everything.”

Keep reading for more picks

Make Coffee Your Secret Ingredient

by in Food Network Magazine, November 12th, 2013

slow-cooker chiliBakers often use coffee in brownies and cakes to bring out the chocolate flavor. But coffee works just as well in savory recipes — especially slow-cooked dishes like Food Network Magazine‘s Slow-Cooker Chili. Try adding a shot to tomato sauce, gravy or stew, and if you don’t have brewed coffee, just dilute a little instant espresso.

Food Network Kitchens’ Waffle Iron Hits and Misses

by in How-to, November 6th, 2013

Food Network Kitchens' Waffle Iron Hits and Missesby Heather Ramsdell and Rupa Bhattacharya

While we were working on the waffle project, we got really into waffling. We were waffling foods left and right to see what waffling’s magical crispifying effect improved (and what it didn’t). Here are some of their stories:

Keep reading for more hits and misses

How to Get a Better Chop

by in Food Network Magazine, November 5th, 2013

food processorWhen you’re chopping garlic, onion or other vegetables in a food processor, keep the motor running and drop the ingredients through the feed tube. The food will bounce around and won’t get stuck in the blade or along the edge of the bowl, so you’ll end up with nice, even pieces.

(Photograph by Ben Goldstein/Studio D.)

Why You Should Swap Chicken Breasts for Thighs

by in Food Network Magazine, October 29th, 2013

chicken-broccoli stir-fry

Next time you make a stir-fry, use chicken thighs instead of the usual breasts. Thighs are juicier and more flavorful, and because they have a little more fat (they’re dark meat), they don’t dry out as easily. Another bonus: Thighs usually cost less per pound.

Try It: Chicken-Broccoli Stir-Fry

Time Fish Perfectly

by in Food Network Magazine, October 8th, 2013

Thai Fish CurryMany recipes tell you to test fish for doneness with a fork: If it flakes easily, it’s ready. But sometimes that’s too late. Instead, watch the fish carefully and pull it from the heat just when it changes from translucent to opaque, or even a moment before, as we did for Food Network Magazine‘s Thai Fish Curry. The fish will continue cooking after you take it off the heat.

Switch Your Nutmeg

by in Food Network Magazine, October 1st, 2013

nutmeg
Ground spices lose flavor after about six months, but you probably won’t use a full jar of nutmeg that quickly. Buy whole nutmeg instead (it stays potent for two years) and grate just the amount you need each time. Use a fine grater and add the nutmeg sparingly — it will taste stronger than the pre-grated kind.

Pre-Crack Your Eggs

by in Food Network Magazine, September 24th, 2013

cracked egg

When frying eggs, crack them one at a time into a cup or small bowl — not directly into the pan. If the yolk breaks, you can save that egg for another dish. We pre-crack eggs for cookies and cakes, too, so we can pick out any bits of shell before they end up in the batter.

Mix Your Apples

by in Food Network Magazine, September 17th, 2013

applesNext time you shop for apples, pick up a few varieties and combine them in recipes. Try tart (Granny Smith or Cortland) with sweet (Pink Lady or Macoun), and mix textures too: Empire and McIntosh soften when they’re cooked; Golden Delicious and Honeycrisp retain their shape. Just avoid Red Delicious — they get too mushy.

Pound Like a Pro

by in Food Network Magazine, September 9th, 2013

pork scallopini saladFor a super fast dinner, pound your meat before grilling or sauteing it: Thinner pieces cook quickly (check out Food Network Magazine‘s Pork Scallopini Salad). Pounding also breaks up the connective tissue in tougher cuts, making them more tender. Place the meat between pieces of plastic wrap, and pound to an even thickness with the flat side of a meat mallet, a rolling pinor a small heavy skillet.