Pickling isn’t just for veggies. Slice any relatively firm fruit like strawberries, grapes, peaches or cherries, then cover with vinegar (balsamic, sherry or white wine), add some sugar and salt and let sit 10 minutes. Drain and add to a salad, like Food Network Magazine’s Pickled Strawberry Salad (pictured above), or serve on grilled meat.
If you’re cooking outside and need a stovetop, put a cast-iron skillet or other ovenproof pan right on the grill. Try making a quick sauce for meat this way: Drain your marinade into the pan and bring it to a boil while the meat cooks.
You probably know Marc Forgione for his five restaurants, cookbook and Iron Chef title, but did you know that his father was a culinary star long before Marc’s lustrous career? Known as the “Godfather of American Cuisine,” Larry Forgione was one of the first chefs to embrace “farm to table” cooking. He now serves as a director at The Culinary Institute of America at Greystone in St. Helena, Calif. and continues to influence Marc in the kitchen.
October may seem far away to you — but not to the editors at Food Network Magazine. They’re on a mission to find out how America does Halloween. In the last poll, you voted on your preferred sweets. Now it’s time to share your two cents on trick-or-treating and answer more candy questions, including one about your favorite retro candy.
Summer is just beginning, but the editors of Food Network Magazine are deep into Halloween. Help them with their trick-or-treat research and tell FN Dish which candies you look forward to most on the big night.
For the June issue of Food Network Magazine, artist Steve Casino turned ordinary peanuts into intricate Iron Chef caricatures. The “painter of nuts,” who is also a professional toy inventor, says the most difficult part of the process isn’t painting on such a small canvas, it’s finding the perfect nut — he’ll go through thousands of peanuts before finding the right shape.
Click play on the video above to catch a glimpse of the process and see the peanut chefs in the making.
Which Food Network chef would you like to see in peanut form? Read more
Whether it’s to post on Instagram, send in a text or share on a blog, people love to take pictures of their food. The deliciousness of the dish, however, doesn’t always come through in the actual photo. A mediocre photo can make a tasty and brag-worthy dish look average or even unappealing. Ree Drummond knows this firsthand.
Fans know Ree for her beautiful food photography, but when she first started her blog, The Pioneer Woman, in 2006, she had no previous experience using a camera. She shared her top tips for taking a good food photo with Food Network Magazine, along with some of her early shots to show home cooks what not to do.