All Posts In Food Network Magazine

How to Create Festive Sugar Cubes

by in Food Network Magazine, Holidays, December 6th, 2011

sugar cubes

Serve coffee with a holiday twist: Make your own Christmas-themed sugar cubes. You’ll need small silicone candy molds, granulated sugar and food coloring (we found our molds at firstimpressionsmolds.com, starting at $8). Mix 1/4 cup sugar, 1/4 teaspoon cold water and 12 drops of red or green food coloring, then fill the molds with the mixture, pressing down with your fingers to pack it in. Let dry overnight, then carefully remove from the molds.

Three Ways to Use: Creamed Corn

by in Food Network Magazine, December 5th, 2011

cheesy corn puffs
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like apple juice or mixed nuts.

Creamed corn is a staple around the holidays, but how do you jazz up the canned version without doing the same ol’ boring thing?

That’s where Loan Malonzo, Santos Loo and Leah Brickley come in. These three chefs transformed this old-fashioned classic into corn puffs, tamales and ice cream.

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50 Pies From Food Network Kitchens

by in Food Network Magazine, November 30th, 2011

50 pies
As a kid, I loved those rotating dessert cases in restaurants. I’d usually have a slice of pie picked out before we even got to the table.

So when it came time to create 50 pie recipes for Food Network Magazine, I often thought about an imaginary dessert case large enough to hold them all. Our solution? We decided to freeze a slice of each and have a little fun.

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Mix-and-Match Pesto — Food Network Kitchens

by in Food Network Magazine, November 8th, 2011

pesto

Most people think of pesto as a summer recipe and it’s true that basic basil pesto is best in late summer when the basil is abundant and is at its most fragrant and flavorful. But at other times of the year, when the basil is not as sweet and a little more expensive, it can be fun to do a combination of basil and another herb, or swap out the basil altogether.

In fact, practically every ingredient in a traditional pesto is a viable option for swapping — the herb, the nuts and even the cheese. Its flexibility is what makes pesto the perfect pasta sauce for a weeknight dinner.

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50 Things to Make With Bacon

by in Behind the Scenes, Food Network Magazine, November 3rd, 2011

bacon

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 salads, 50 pizzas and 50 cookies — but this month, Food Network Kitchens tackled a single ingredient: bacon.

To dream up dishes such as Bacon Guacamole (No. 1), Bacon-Beer Mussels (No. 22) and Bacon Muffins (No. 32), testers went through hundreds of ideas. “We don’t put things in for shock value,” tester Leah Brickley says. “The recipes always taste good and have appeal.”

The chefs developed their own version of the trendy Bacon Explosion (see the original here), but in the end, decided it was a little too over-the-top to make the cut.

Get the recipe for the Barbecue Bacon Bake »

Three Ways to Use: Mixed Nuts

by in Food Network Magazine, Recipes, October 24th, 2011

nutty fig toasts
Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like root beer or hummus.

Mixed nuts come in all shapes and sizes, making them an extremely versatile ingredient. Packed full of protein, this blend of cashews, hazelnuts, almonds and peanuts are a great snack or, like in these three recipes, can add a little extra oomph to otherwise ordinary dishes.

This month, Jonathan Milder, Vince Camillo and Andrea Albin transform this nutty snack into pasta, toasts and toffee.

Get the recipes and vote for your favorite »

Three Ways to Use: Apple Juice

by in Food Network Magazine, October 11th, 2011

apple honey drumstick recipe
Every month, Food Network Magazine puts chefs from Food Network Kitchens to the test:  Put a new spin on common supermarket ingredients like hummus and root beer in recipes the whole family will love.

This month, don’t just drink your apple juice — turn it into a glaze, caramel and more. Jacob Schiffman, Claudia Sidoti and Danielle Larosa show just how versatile the fruity drink really is. The sweet, crisp flavor pairs perfectly with honey-coated drumsticks, reduces down to a light caramel that literally pops and even brightens an American classic.

Get the recipes and vote for your favorite »

Snack Pockets From Food Network Kitchens

by in Behind the Scenes, Food Network Magazine, October 10th, 2011

croque pockets
Microwaveable snack pockets are one of those foods people love to hate on. They’re often thought of as a last-resort after school snack or a guilt-laden solution to the midnight munchies. The comedian Jim Gaffigan even has a pretty hilarious skit about them (watch it here).  But the truth is a lot of people secretly love them. It’s not hard to understand why. I mean, they’re hearty, easy to eat and convenient.

Here in the Food Network Kitchens, we wanted to capitalize on all the great things about snack pockets and fix all the bad things — like the processed, overly salty, not-so-good for you fillings and often soggy crust.

Find your favorite filling »

Second Annual “Worst Kitchen in America” Winner Announced

by in Food Network Magazine, October 6th, 2011

alan young worst kitchen winner
When Matt Blashaw, contractor and host of DIY Network’s Blog Cabin, knocked on Alan Young’s door two days ago, Alan was in for the surprise of his life.

Alan, who lives in Charlotte, N.C., is this year’s winner of DIY Network and Food Network Magazine’s “Worst Kitchen in America” contest. A self-proclaimed sweepstakes junkie, Alan recorded his entry with a cell phone, and after one take uploaded it to DIYNetwork.com just one day shy of the final entry deadline.

The five-minute video opens with Young calling his kitchen a catastrophe. With drab pink walls, exposed drywall and electrical sockets, the U.S. Airways flight attendant had little space to store his extensive cutlery collection, as well as pots and pans. The stove had only two working burners, and a piece of bedroom furniture served as a cabinet for all of Alan’s cookbooks and cooking magazines.

More on Alan’s worst kitchen

Super-Food Menu — Weekend Cooking

by in Food Network Magazine, September 23rd, 2011

salmon with walnuts
The American dietary guidelines recently got a makeover from pyramid to plate.

The new model, or MyPlate, is a more simplified version of its pyramid relative, but it still conveys the same message to eat a healthy, balanced diet of fruits and vegetables, whole grains, lean protein and low-fat dairy.

The new guidelines go a step further when it comes to fruits and vegetables. It suggests to eat a colorful variety everyday, which is a simple way to ensure your diet is full of important vitamins, minerals and antioxidants.

MyPlate was on our minds when Food Network Kitchens sat down to brainstorm the October issue of Food Network Magazine. We wanted to develop a meal full of colorful foods that provided an extra antioxidant punch.

Get the recipes to FN Mag’s super-food menu »