All Posts In Food Network Magazine

Boil a Better Egg

by in Food Network Magazine, February 14th, 2013

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

Hard-boiled eggs are a great way to add protein to your diet. Despite the name, you should simmer — not boil — hard-boiled eggs. Put eggs in a saucepan, cover with water and bring to a boil, then remove from the heat and let stand 10 minutes. When they’re done, plunge them into ice water, then peel under running water. You’ll get eggs with creamy yolks, tender whites and a mild smell.

(Photograph by Levi Brown)

December’s “Name This Dish” Contest Winner

by in Food Network Magazine, February 13th, 2013

Cheese Puff Tower

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a fall wrap (winning name: “Autumn Wrapsody”), a stuffed popover (“Puddin’ Pops”) and even a portable treat (“Berried Treasure”). In the December 2012 issue, we asked you to dream up names for this cheese puff tower (pictured above). Some of our favorites were:

Swiss Alpetizer
Maria Linebaugh
Marietta, Ga.

Cheese Puff Bluff
Cameron Wyman
Richardson, Texas

More favorites and the winner announced

United States of Cheese

by in Food Network Magazine, February 12th, 2013

United States Cheese BoardsPut out a state-themed cheese board. Then, plan a trip to see the cheesiest destinations in America.

Getting a new license plate can be a headache. Getting a license-plate cheese board, not so much. These fun state-themed beech-wood boards (pictured above) are etched with locally themed tag numbers, like BIG APL3 for New York and FRS SQZ for Florida. Eight states are up for grabs: California, New York, New Jersey, Texas, Massachusetts, Washington, Florida and Minnesota ($25 each, Talisman Designs; amazon.com).

Read more

Let Them Drink Cake

by in Food Network Magazine, February 11th, 2013

Parade Time Cocktail
When Mardi Gras rolls around in New Orleans, king cake reigns supreme. Local bakeries crank out thousands of the ring-shaped cakes, topping each with purple, green and gold sugar and baking a plastic baby inside (getting the slice with the baby is considered good luck!). But when the holiday hits this February 12, fans will be drinking their cake too: Big Easy bartenders are using new king cake-flavored vodka, introduced last year, to create king cake cocktails, including this fun one from Carousel Bar & Lounge at the historic Hotel Monteleone in New Orleans’ French Quarter (214 Royal St.; hotelmonteleone.com). Just like a traditional king cake, the drink is cinnamon-spiced and decorated with colored sugar. We snagged the recipe so you can try it at home.

Try the recipe: Parade Time Cocktail

50 Things to Make With Pasta Sauce

by in Family, Food Network Magazine, February 9th, 2013

50 Things to Make With Pasta SauceIt happens at least once a year — your favorite jarred tomato sauce goes on sale and you stock up — enough to feed an army sometimes. While nothing beats homemade sauce, sometimes the jarred varieties are a reliable substitute for quick weeknight dinners.

It’s certainly a must-have in the pantry, along with pasta and one of Melissa d’Arabian’s favorites — dried beans. But sometimes you can fall into a rut, using it the same ol’ way. Not anymore. Food Network Magazine has taken a household staple and provided 50 different ways to incorporate it into recipes like Spanish rice, minestrone soup and Italian meatloaf.

Looking for a way to liven up baked potatoes? Try Pizza Potatoes (No. 21). Make a deep slit in baked potatoes, then stuff with some pasta sauce, chopped pepperoni and shredded mozzarella, and bake at 400 degrees F until the cheese melts.

Browse the photo gallery for more ideas

Love Bites: A Valentine-Chocolate Poll

by in Food Network Magazine, February 5th, 2013

Valentine's Box

Food Network Magazine asked Food Network’s Facebook fans what they’d take first from a box of Valentine’s Day chocolates. Some flavors get all the love.

Get the results

Make a Healthier Soup

by in Food Network Magazine, February 1st, 2013

Chicken and Quinoa SoupHot Tips for Healthy Cooking From Food Network Kitchens’ Katherine Alford:

Sneak a little more fiber into your favorite soups: Use whole grains instead of white rice or noodles. We chose quinoa for the Chicken and Quinoa Soup in the January/February issue of Food Network Magazine because it cooks in just 15 minutes and adds a nice nutty flavor to the dish. You can also try quick-cooking barley, short-grain brown rice or whole-grain pasta in other brothy soups.

Behind the Booklet: 50 Wings

by in Food Network Magazine, January 28th, 2013

Supreme Buffalo wingsI have a deep and unconditional love for chicken wings. To me, wings are the perfect bar-snack and party food. I love them every way: spicy, sweet or savory. The only no-no for me is flabby skin!

Whether you decide to fry them, bake them or grill them — the three cooking methods we show you in Food Network Magazine’s booklet of 50 wings (page 168, January/February 2013 issue) — you’ll produce a perfectly crispy wing. And the options are truly limitless. Check out my sesame version below, then serve these for the big game with an Asian chili sauce like Sriracha:

Sesame: Spread wings on 2 oiled pans, season with salt and pepper. Roast at 425 degrees F until crispy, about 45 minutes. Toast 3 tablespoons sesame seeds in a dry skillet until golden. Toss hot wings with seeds and 1 tablespoon toasted sesame oil and 1/4 cup chopped scallions.

Spice Up Your Avocados

by in Food Network Magazine, January 22nd, 2013

Avocado
Americans buy a shocking amount of avocados in January. About 145 million pounds flew off the shelves this time last year, a 15 percent increase over 2011, and we’re guessing almost all of them got mashed and turned into guacamole. While there’s no shame in that, we figured you might want to try something new: Halve an avocado and remove the pit and peel, then press into the rounded side seeds, spices or finely chopped bacon. Slice and serve on crostini or salad.

Image from left to right: Poppy seeds and salt, bacon and smoked paprika, Old Bay Seasoning and salt

(Photograph by Sam Kaplan)

Boost Meals With Smoked Fish

by in Food Network Magazine, January 19th, 2013

Curried Rice With Smoked Trout

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

Smoked fish is an easy way to add flavor, protein and healthy fats to a dish, and you only a little. We used just 1 ounce of fish per serving for the Curried Rice With Smoked Trout from the January/February issue of Food Network Magazine. Keep some smoked salmon or trout on hand (it stays fresh for about a week in the fridge) and try it on a sandwich or salad, or toss it with pasta.

...10...121314...20...