All Posts In Food Network Magazine

Flavor Your Mayo

by in Food Network Magazine, October 23rd, 2012

Tuna Tostadas

Hot tips From Food Network Kitchens’ Katherine Alford:

Add a twist to sandwiches or tacos with custom mayonnaise: Mix plain mayo with citrus zest or juice, fresh herbs, chopped olives or a condiment like pesto or Sriracha. (We made chile-lime mayo for the tuna tostadas pictured above.) Keep the leftovers in the fridge, covered, for up to three days, but taste before reusing: The flavors can intensify after a day or two, so you may need to mellow it out with more mayo.

(Photograph by Christopher Testani)

Candy Man: How to Make Alton Brown’s Candy Corn

by in Food Network Magazine, Holidays, October 19th, 2012

candy corn

Kids who ring Alton Brown’s doorbell on Halloween don’t get the usual fun-size candy bar. Over the years, the Browns have handed out homemade taffy, candied apples, headless marshmallow bunnies — you name it. But of all of Alton’s Halloween creations, nothing tops his candy corn. As usual, Alton and the Good Eats team approached the project as a science experiment: They created the recipe in April but used a dehumidifier in the kitchen to mimic crisp fall air. Alton also tested every imaginable food coloring before choosing gel paste. The resulting recipe, which appears in his latest cookbook, Good Eats 3: The Later Years, is easy — and super impressive, Alton says. “When you tell people you’ve made candy corn, they say, ‘Holy cow, you made your own?!’” Plus, a lot of candy corn haters realize they actually like the stuff when it’s homemade. For the record, Alton will take his candy corn any which way. “I’m not a snob,” he says. “I won’t turn down the store-bought stuff.”

Alton says the candy corn tastes better after a few days: It dries out a little and becomes chewier, and the flavor intensifies. Find out how to make it with this step-by-step.

September’s “Name This Dish” Contest Winner

by in Food Network Magazine, October 17th, 2012

Name this dish dessert spread

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include tricolor potatoes (winning name: “United Tates of America”), a hot dog sandwich (“Triple Dog Dare”) and even bite-sized cakes (“Swirly Temples”). In the September 2012 issue, we asked you to dream up names for this dessert spread (pictured above). Some of our favorites were:

Tiers of Schmears
Jennifer Joos
Opelika, Ala.

Traveling Trifle
Alice Kolman
Hampstead, Md.

More favorites and the winner announced

Keep Cooked Rice on Hand

by in Food Network Magazine, October 16th, 2012

corn fried rice

Hot Tips From Food Network Kitchens’ Katherine Alford:

Leftover rice comes in handy when you’re throwing together a quick dish, like Food Network Magazine‘s Corn Fried Rice, or when you need to bulk up a stir-fry or soup. Cook a big batch, cool it, then freeze it in a microwave-safe storage container for up to 1 month. To thaw, sprinkle the rice with water and microwave, covered, until heated through.

Jumbo Gumbo

by in Food Network Magazine, October 11th, 2012

Gumbo
When fall arrives in Louisiana, the gumbo pots come out. We asked the champs of New Iberia’s annual cook-off for their recipes.

Louisiana natives are quick to tell you that no two gumbos are alike. Tweak a roux here and a spice there and you end up with a completely different pot of stew — which is why every October gumbo fanatics meet in New Iberia to see who’s making it the best. The three-day World Championship Gumbo Cook-Off (October 12 to 14; worldchampionshipgumbocookoff.blogspot.com) starts with live music on Friday night and a Cajun and Creole food festival on Saturday before the main event on Sunday. About 90 teams gather before 5 a.m. to compete in one of three categories: chicken and sausage, seafood and mélange (the wild-card division). For the next few hours, all of downtown smells like gumbo as 40,000 people wait to get their first taste. It’s worth a trip for a sample, but in case you can’t get there, we asked last year’s amateur winners for their prized recipes.

Read more

Take a Seasoning Shortcut

by in Food Network Magazine, How-to, October 8th, 2012

spice grinder
Hot Tips From Food Network Kitchens’ Katherine Alford:

You don’t need your measuring spoons every time a recipe calls for a specific amount of salt or pepper. Just count how many turns of your pepper mill make ¼ or ½ teaspoon and use that as your guide whenever you’re cooking. Do the same for salt: Count how many of your own pinches add up to each measurement. None of this has to be exact — you can always season to taste at the end.

(Photograph by Lara Robby/Studio D)

Eat Your Prunes!

by in Food Network Magazine, October 4th, 2012

Chocolate Cupcakes With Meringue Frosting
You’d never know it, but while testing recipes for Food Network Magazine’s September issue, we used prunes to make these Chocolate Cupcakes With Meringue Frosting from page 68 extra moist (pictured above).

Prunes have earned an unfair reputation, but this dried fruit amazed us: It allowed us to lower the sugar and fat in the recipe, and added tons of health benefits. (Plus, you could hardly taste them!) Prunes are a great source of potassium and magnesium and they’re an easy way to increase your daily fiber intake. One serving (about 5 prunes) has 3 grams of fiber, 293 mg of potassium and 16 mg of magnesium — all for less than 100 calories.

Improve Tomato Paste

by in Food Network Magazine, How-to, October 2nd, 2012

Tomato paste

Hot Tips From Food Network Kitchens’ Katherine Alford:

To tame the super-concentrated flavor of tomato paste, cook it in a pan with some oil and other aromatic ingredients like garlic, onion and spices — it will develop a great earthy flavor after a few minutes. Stir the paste with a wooden spoon while cooking so it doesn’t burn.

(Photograph by Marko Metzinger/Studio D)

Tomatoes With Pickled Red Onions

by in Food Network Magazine, September 28th, 2012

Tomato Caesar Salad With Bacon-Parmesan Crisps

The September issue of Food Network Magazine is chock-full of tomatoes. Stuffed Cherry Tomatoes, Tomato Caesar Salad With Bacon-Parmesan Crisps (pictured above) and Fried Green Tomato Sandwiches are just a few of the must-try tomato recipes in the issue, but I’d like to add one more to your list: my ideal tomato salad.

It’s nothing more than sliced tomatoes and quick-pickled red onion dressed in a little of the pickling liquid and some good olive oil, but it’s incredible any day of the week. The acidity of the onions complements the tomatoes without overpowering them, while the body and slight sweetness of the olive oil round everything out.

Get Andrea’s recipe

Soften Your Corn Tortillas

by in Food Network Magazine, How-to, September 24th, 2012

Corn Tortillas

Hot Tips From Food Network Kitchens’ Katherine Alford:

Steam corn tortillas in the microwave so they stay pliable and don’t split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.

(Photograph by Christopher Testani)

...10...171819...