All Posts In Food Network Magazine

May’s “Name This Dish” Contest Winner

by in Food Network Magazine, June 19th, 2012

Name This Dish Bite-Size Cakes

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include an egg tart (winning name: “Breakfast in Bread”), crab-stuffed mushrooms (“Surf ‘N Earth”) and even an over-the-top breakfast (“Scotch on the Rocks”). In the May 2012 issue, we asked you to dream up names for bite-sized cakes (pictured above). Some of our favorites were:

Piped Dreams
Lori Rios
Martinez, Calif.

Berry-Go-Rounds
Cheryl Keyser
Castle Rock, Colo.

More favorites and the winner announced

Party Time: Faux-Cones

by in Food Network Magazine, June 18th, 2012

Sno-Cone Cupcakes
Here are some sno-cones you can prepare long before your party starts — that won’t melt before your guests arrive: They’re cupcakes! To make one, just sprinkle red, yellow and blue sanding sugar on a frosted cupcake. For added effect, take the cupcake out of its paper, drop it into a 4-ounce Styrofoam cup and add a wooden spoon.

Check out Food Network’s new cupcake app. Get it now!

(Photograph by Kang Kim)

Perfect Crispy Grilled Chicken Thighs

by in Behind the Scenes, Food Network Magazine, June 14th, 2012

Crispy Grilled Chicken Thighs
In the June issue of Food Network Magazine, I put my own spin on fried chicken and eliminated what I think is the worst part of making the much-loved dish at home: the frying part. My kitchen always ends up spattered with oil. Not to mention, disposing of all the oil is a big pain.

To make this recipe, I took a technique I learned for making Italian chicken spiedini (essentially skewered chicken). Instead of deep frying, you coat chicken kebabs in bread crumbs and then grill them for a crispy, crunchy crust.

It took a couple of tries, but the natural fat in the chicken literally fries the bread-crumbs as they grill.  You get the best of both worlds — the crispiness of frying and the smoky taste of grilling. Just make sure to keep the heat of your grill on medium so the chicken doesn’t get overly charred.

Try it: Crispy Grilled Chicken Thighs

Get more cookout ideas from Food Network Magazine

Rethink Your Pasta

by in Food Network Magazine, June 12th, 2012

Ravioli Salad

Hot tips from Food Network Kitchens’ Katherine Alford:

Instead of the usual penne or macaroni, try stuffed pasta like ravioli, tortellini or pierogi in a pasta salad. Stick to cheese varieties (meat-filled pasta isn’t as appealing cold) and choose a subtle dressing that won’t overpower the filling, like the lemony one in this Ravioli Salad from Food Network Magazine.

Outside the Box: Burger Wrapping Paper

by in Food Network Magazine, Holidays, June 8th, 2012

burger wrapping paper

This year, wrap Dad’s Father’s Day gifts to look like a big, juicy cheeseburger. Each set of this wrapping paper includes six sheets that look like buns, a patty, lettuce, tomato and cheese; when they’re stacked, they look like dinner. Creators Sarah Fay and Justin Colt came up with the idea when they were wrapping a gift for a McDonald’s-loving friend. Coming soon: s’mores and birthday cake sets. $25 per set; giftcouture.com

Out Cold: Summer Popsicle Fun

by in Food Network Magazine, May 30th, 2012

Ice Pop Molds

Serve dessert from one of these fun new ice pop molds.

Silicone Ice Pop MoldsUse these Silicone Ice Pop Molds the traditional way or remove the stick and eat them as push pops instead. $12 for two; shopmastrad.com

Click here for more popsicle molds

Put Your Burner to Work

by in Food Network Magazine, May 29th, 2012

Charred Pepper

Hot tips from Food Network Kitchens’ Katherine Alford:

Try roasting a pepper directly over a gas burner: Rest the pepper right on the burner grate, turn the heat to high and rotate it frequently with tongs until it’s charred (the pepper served with the Spinach and Feta Frittata from Food Network Magazine took just a few minutes). You can use your burner flame to heat tortillas and pita bread, too. If you don’t have a gas stove, just use your broiler.

Behind the Booklet: 50 Tacos

by in Food Network Magazine, May 23rd, 2012

tacos
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 things to make with bacon, 50 brownies and 50 grilled cheeses — but this month, Food Network Kitchens tackled taco night.

The 50 Tacos booklet is full of fun new ideas you can whip up in no time. For instance, tucked into the Chicken Tomatillo recipe (No. 14) is an incredibly easy tomatillo salsa. It’s just 32 words long and as easy as can be, but I promise you it’s a killer salsa that is just as delicious in hot chicken tacos as it is served with tortilla chips.

Puree 1 pound fresh husked tomatillos with 1 jalapeno, 1 garlic clove, 1/4 cup each chopped onion, cilantro and water.  Fry in 2 tablespoons oil until thick.

And of course it’s not the only one. There are tons of great salsas all throughout these recipes. Explore, find your favorites and mix and match to create your own tacos, nachos and more!

Liquid Gold: Regional BBQ Sauces

by in Food Network Magazine, Holidays, May 22nd, 2012

Memphis-Style Barbecue Sauce

Upgrade your barbecue sauce with help from six legendary pit masters.

Memphis-Style Barbecue Sauce (pictured above)
Charles Vergos’ Rendezvous (52 South Second St.; 901-523-2746) is famous for its spice-rubbed ribs, and John Vergos, son of founder Charlie, still smokes them the way his father did when he opened the place in 1948: He cooks the pork ribs over oak charcoal briquettes, bastes them with a mix of vinegar and water, and seasons them with a paprika-heavy spice blend before serving with the sauce on the side. “Our sauce is not too heavy,” he says. “I like the little mustard and vinegar bite.” The recipe is a long-held family secret, but chefs in Food Network Kitchens ordered a few bottles and reverse-engineered the recipe.

Get more regional BBQ sauces

Three Ways to Use: Black Tea

by in Food Network Magazine, May 16th, 2012

earl grey cupcakes
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create recipes that put a new spin on a pantry staple like chocolate syrup or instant coffee.

This month, Morgan Hass, Sarah Copeland and Rob Bleifer infuse cupcakes, cocktails and even ribs with subtle notes of black tea.

Recipe: Tea Cakes With Earl Grey Icing (pictured above)
Sarah says: “These tiny, rich chocolate cakes come alive with a playful puff of Earl Grey meringue.”

Read more

...10...192021...