All Posts In Food Network Magazine

Give Pasta a Whirl

by in Food Network Magazine, How-to, August 1st, 2012

Broken Lasagna Tomato and Zucchini Pasta

Hot tips from Food Network Kitchens’ Katherine Alford:

As soon as you add pasta to boiling water, stir it vigorously for about 5 seconds to keep it from sticking, like Food Network Magazine did with the Broken Lasagna With Zucchini-Tomato Sauce. Each piece should be able to tumble freely in the pot. Don’t add oil to the water as is often suggested: It can prevent sauce from clinging to cooked pasta.

Cold War: Austin Ice Cream Festival

by in Food Network Magazine, July 31st, 2012

Austin Ice Cream Festival

The average high in Austin this time of year is 97 degrees, so it’s no wonder the city’s ice cream festival was an instant hit when it started in 2007. Nearly 12,000 people showed up that summer, and now the all-day event (taking place August 4, $10; www.icecreamfestival.org) is an annual affair, with an ice cream eating contest, Popsicle-stick sculpting and, most important, an ice cream making competition. It’s an intense battle: Contestants have to bring their own machine and churn out their creation on-site for a panel of four locals and four discerning kids. We asked champions from past festivals to hand over their winning recipes.

Get the winning recipes

Food Network Magazine’s Chopped Champ!

by in Food Network Magazine, July 19th, 2012

Asian-Style Chicken Salad
A reader turned our Chopped mystery basket into this amazing chicken dinner (pictured above).

In our April issue, we turned the tables on Chopped host Ted Allen and asked him to transform our own mystery basket — containing frozen cherries, peanut butter, sauerkraut and chicken breasts — into dinner. His chicken-peanut curry soup was a hit, so we challenged readers to beat him at his own game. Colleen Mundwiler of Grand Rapids took the prize with this grilled cherry-marinated chicken salad tossed in a peanut dressing; she soaked and rinsed the sauerkraut to tone down its flavor. “I was not going to let any of the ingredients stump me.” she says.

Check out the recipe: Asian-Style Grilled Chicken Salad With Cherry-Peanut Dressing

Grill the Small Stuff

by in Food Network Magazine, July 17th, 2012

Grill Grate
Hot tips from Food Network Kitchens’ Katherine Alford:

Use a metal cooling rack to keep small or thin foods like shrimp and asparagus from falling through the grates. Just place the rack upside down on the grill so it lies flat, positioning it so the wires are perpendicular to the grates. The grill’s heat may discolor or weaken the rack over time, so use a sturdy one.

(Photograph by Ben Goldstein/Studio D.)

Ice Cream Politics: Party Flavors

by in Food Network Magazine, July 11th, 2012

vanilla and chocolate ice cream cones
Red states and blue states don’t just disagree about politics — they take sides on ice cream flavors, too. In a Harris Interactive poll, Republicans preferred chocolate over other flavors (followed by vanilla and cookie dough), while Democrats chose vanilla as their favorite (chocolate came in second, and butter pecan third). Independent voters sided with the Republicans, but a majority of Americans agreed on one contentious issue: 52 percent said that hot fudge is their favorite topping.

(Photograph by Sam Kaplan)

Reuse Good Olive Oil

by in Food Network Magazine, July 4th, 2012

Caprese Salad with artichokes

Hot tips from Food Network Kitchens’ Katherine Alford:

After pan-frying something in extra-virgin olive oil, drizzle the leftover oil from the skillet on salads or bread. The oil is especially tasty after you’ve fried peppers, onions or other flavorful vegetables, like the artichokes in Food Network Magazine‘s Caprese Salad With Prosciutto and Fried Artichokes (pictured above). Don’t use this trick with vegetable oil, though: It’s too bland for drizzling.

Season the Rim: How to Make Flavored Salts

by in Behind the Scenes, Food Network Magazine, June 28th, 2012

Perfect Margarita
Dress up your margaritas with flavored salt. A bold flavor on the rim is a fun, easy way to gussy up a classic. In a recent issue of Food Network Magazine you’ll find three awesome variations, but I wanted to share one more favorite that we didn’t have room for this time around: a mixed-berry salt.

The tartness of the freeze-dried fruit goes perfectly with a margarita. And of course, feel free to experiment with whatever fruits you like!

Read more

5 Tips for Successful Grilling

by in Food Network Magazine, How-to, June 26th, 2012

leah brickleyWe’re hard at work in the test kitchen months before grilling season starts. We often find ourselves developing summertime favorites in the middle of winter, and finding a spot to grill (sometimes in the snow) can be challenging. I’m lucky enough to have a backyard and both a gas and charcoal grill, so I volunteer on occasion to bundle up and test recipes from home to ensure accuracy.

Here are some tips I picked up this past winter while testing recipes for the June issue of Food Network Magazine.

5 Tips for Successful Grilling:

1.    Get organized. Make sure everything you need is organized and within reach of your grilling command station. Using a small baking sheet is a great way to keep sauces, seasonings, timers, thermometers, recipes and miscellaneous equipment nearby and ready.

2.    Invest in a thermometer. If you’re cooking larger, more expensive cuts of meat using a thermometer can help with accurate cooking temperatures — so you don’t overcook that pricey steak. We in the test kitchens like digital instant-read thermometers.

Click here for three more tips

Improve Your Potato Salad

by in Food Network Magazine, June 26th, 2012

Potato Salad with Peas

Hot tips from Food Network Kitchens’ Katherine Alford:

When you’re making potato salad, season the potatoes with salt and vinegar as soon as they’re cooked but before dressing, like Food Network Magazine did in this Potato Salad With Peas; they soak up a ton of flavor when they’re hot. You can serve the salad at room temperature or chill it for later; just be sure to take it out of the fridge about 30 minutes before eating.

Behind the Booklet: 50 Things to Grill in Foil

by in Behind the Scenes, Food Network Magazine, June 25th, 2012

50 Things to Grill in Foil
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the magazine has featured 50 tacos, 50 brownies and 50 grilled cheeses — but this month, chefs in Food Network Kitchens tackled the ultimate way to cook out: in foil packs.

Sure they included the usual suspects — chicken wings and various vegetables — but it’s dishes like Paella (No. 12), Gnocchi (No. 11) and Upside-Down Cakes (No. 47) that up the wow factor.

Traditionally, paella was cooked on an open flame, says Claudia Sidoti, Food Network test kitchen manager. Cooking paella in the foil pack resembles that traditional style, bringing a nice crunch to the rice, she adds.

Read tips our chefs picked up after making dozens of foil packs

...10...202122...