by Food Network Magazine in Food Network Magazine, Holidays, June 8th, 2012
by Food Network Magazine in Food Network Magazine, May 30th, 2012
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
by Food Network Magazine in Food Network Magazine, May 29th, 2012
Serve dessert from one of these fun new ice pop molds.
Use 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
by Andrea Albin in Food Network Magazine, May 23rd, 2012
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.
by Food Network Magazine in Food Network Magazine, Holidays, May 22nd, 2012
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!
by Victoria Phillips in Food Network Magazine, May 16th, 2012
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
by Food Network Magazine in Food Network Chef, Food Network Magazine, May 15th, 2012
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.”
by Food Network Magazine in Food Network Magazine, May 15th, 2012
Iron Chef Michael Symon — the unofficial mayor of Cleveland — tells Food Network Magazine what to eat in his hometown.
Roasted Pig Head from The Greenhouse Tavern
Michael is known for his love of unusual cuts of meat, so it’s no surprise that he digs into half a pig’s head at least once a week. “It’s a lot of pig face,” he admits. The pig is seasoned with a spicy Southeast Asian style barbecue sauce and served with lettuce cups. Michael often stops at this spot after work: It’s next to his restaurant Lola, and the chef, Jonathon Sawyer, is an old friend. $31; 2038 East 4th St.; thegreenhousetavern.com
by Food Network Magazine in Food Network Magazine, How-to, May 8th, 2012
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s “Name This Dish” contest. Previous dishes include brownies (winning name: “Brownie Rubble”), crab-stuffed mushrooms (“Surf ‘N Earth”) and even an over-the-top breakfast (“Scotch on the Rocks”). In the April 2012 issue, we asked you to dream up names for an egg tart (pictured above). Some of our favorites were:
Marstons Mills, MA
My Flaky Bakey Tart
More favorites and the winner announced
by Food Network Magazine in Food Network Magazine, May 2nd, 2012
Hot Tips From Food Network Kitchens’ Katherine Alford:
Pull out the bready insides of your roll when making a super-stuffed sandwich: There will be more room for the filling, plus it will be easier to eat. We used this trick to make space for all of the fixings in Food Network Magazine‘s Mushroom and Ham Po’Boy.
These new steamers make it easy to get your veggies.
The Steam and Dine set is ideal for the office: You can fill it with fresh veggies in the morning and cook them in the microwave for lunch, then the whole thing collapses for the trip home. $10; aladdin-pmi.com
Unlike old-fashioned metal steamers, the Lotus is made with silicone and plastic, so it won’t scratch your pots. $17; josephjoseph.com
More new steamers