All Posts In Food Network Magazine

January/February’s “Name This Dish” Contest Winner

by in Food Network Magazine, March 19th, 2014

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a steak sandwich (“Kraut Pleaser“), savory muffins (“Thyme Savors“) and a Santa ice cream treat (“Brrrr Humbug!“). In the January/February 2014 issue, we asked readers to dream up names for this rolled crepe (pictured above). Some of our favorites were:

Choc ‘n Roll
Lisa Marciano
Front Royal, Va.

Hula Loops
Kellie Langley
League City, Texas

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Infuse Your Grains

by in Food Network Magazine, March 17th, 2014

Pork with Rosemary PolentaNext time you’re making rice, grits or other grains, add some flavor to the cooking liquid. Throw in fresh herbs, dried chiles or a cinnamon stick and let steep a few minutes before adding the grains. Food Network Magazine used a rosemary sprig to infuse the polenta in this weeknight pork dinner (pictured above). If you’re using several ingredients, tie them together with kitchen twine or unwaxed floss so you can easily pull them out later.

Dress Up Your Pasta

by in Food Network Magazine, March 11th, 2014

penne with eggplant sauceTake a tip from the restaurant world and top your pasta with a dollop of ricotta instead of the usual Parmesan. It adds a creamy texture and a slightly sweet flavor — perfect with a tomato-based sauce, like Food Network Magazine’s Penne with Eggplant Sauce (pictured above). Look for fresh ricotta at the market: It’s extra soft and rich.

Enter for a Chance to Win Food Network Magazine’s Best Recipes 2014 Cookbook

by in Contests, Food Network Magazine, March 5th, 2014

Food Network Magazine's Best Recipes 2014For the first time ever, Food Network Magazine organized their favorite recipes from the year into one cookbook. Best Recipes 2014 is a compilation of the best weeknight dinners as chosen by the Food Network Test Kitchen and the magazine’s editors. But it was no easy task: When asked to choose her favorite, the head of the test kitchen, Katherine Alford, said, “They’re my children — I can’t pick one.”

You can receive a free 21-day trial to the annual Food Network Magazine cookbook here, or enter for a chance to win Best Recipes 2014 now. To enter: Share your favorite Food Network Magazine recipe in the comments (you must include the recipe URL). We’re giving 10 lucky, randomly selected winners each a copy of the book.

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Freeze Some Bacon

by in Food Network Magazine, How-to, February 27th, 2014

Freeze Some BaconBacon is much easier to chop when it’s cold. Keep a stash in the freezer for weeknight meals — separate from the strips you use for breakfast — then just slice and dice straight from the freezer. If you need to separate the strips, microwave on defrost just until you can pull them apart.

Find a Lean Steak

by in Food Network Magazine, February 13th, 2014

Find a Lean SteakGood news for steak lovers: There are 16 cuts that contain fewer than 10 grams of fat per serving. Some of our favorites are top round, blade and flank because you don’t have to marinate them if you’re short on time. The key to keeping lean steak tender: Cook it to medium-rare and thinly slice it against the grain.

(Photograph by Justin Walker)

December’s Name This Dish Winner

by in Food Network Magazine, February 11th, 2014

December's Name This Dish WinnerEach month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a stacked salad (“Produce Stand“), a steak sandwich (“Kraut Pleaser“) and savory muffins (“Thyme Savors“). In the December 2013 issue, we asked readers to dream up names for this Santa ice cream treat (pictured above). Some of our favorites were:

Freeze Navidad
Denise Giarratano
Clearwater, Fla.

Jolly Ole St. Mint
MyLinda Kifer
Lee’s Summit, Mo.

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Make a Lighter Cheese Sauce

by in Food Network Magazine, February 4th, 2014

How to Make a Lighter Cheese SauceTo create Food Network Magazine‘s trimmed-down mac and cheese (pictured above), we skipped the usual butter-flour roux and used pureed cooked cauliflower as a thickener. The cauliflower doesn’t alter the flavor — it just adds creaminess without the fat. It’s a great way to sneak in fiber and vitamins too. Try the cheese sauce from this recipe on top of veggies or other sides.

(Photograph by Justin Walker)

Fake Your Fries

by in Food Network Magazine, January 28th, 2014

Fake Your FriesBaked fries can taste as good as the real thing. Here’s the trick: Dip the potato sticks in egg whites whisked with herbs or spices before baking. Spread on a baking sheet coated with cooking spray and coat with more cooking spray, then bake at 425 degrees F until golden. The egg whites dry out in the oven and make the fries extra crisp — without excess oil. Try it out in Food Network Magazine‘s under-500-calories Chicken and Cheese Poutine (pictured above).

(Photograph by Justin Walker)

Tour Katie Lee’s Country Kitchen

by in Food Network Magazine, January 22nd, 2014

Tour Katie Lee's KitchenCheck out the country kitchen of new Food Network host Katie Lee (The Kitchen, Saturdays at 11am/10c), then pick up some of her finds for your own kitchen.

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