Bakers often use coffee in brownies and cakes to bring out the chocolate flavor. But coffee works just as well in savory recipes — especially slow-cooked dishes like Food Network Magazine‘s Slow-Cooker Chili. Try adding a shot to tomato sauce, gravy or stew, and if you don’t have brewed coffee, just dilute a little instant espresso.
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Cincinnati is the site of an epic pie battle, and it heats up every November: Frisch’s Big Boy restaurants and Busken Bakery both claim to make the best pumpkin pie. The rivalry started in 2010, when Frisch’s ran a billboard ad on top of Busken Bakery saying, “Hello, Pumpkin.” Busken put a sign next to it reading, “That’s ‘Mr. Pumpkin’ to you, Big Boy.” And the companies have been duking it out ever since. Last year, Busken’s owners dressed the seven-foot Big Boy statue in a Busken apron. If you’re in Cincinnati, keep an eye out for the latest pranks — and try a slice of each so you can pick a side.
(Photograph by Kang Kim)
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When you’re chopping garlic, onion or other vegetables in a food processor, keep the motor running and drop the ingredients through the feed tube. The food will bounce around and won’t get stuck in the blade or along the edge of the bowl, so you’ll end up with nice, even pieces.
(Photograph by Ben Goldstein/Studio D.)
Instead of passing the breadbasket on Thanksgiving, serve this fun pull-apart loaf: Brush a tube pan with olive oil and put four or five toppings in small bowls (we used shredded cheddar, paprika, chopped dill, parsley and almonds). Form refrigerated breadstick dough into small balls (you’ll need three 11-ounce tubes), then roll each ball in a topping. Arrange the balls in the pan, drizzling with olive oil between layers. Drizzle with more olive oil and bake at 350 degrees F until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.
You can assemble the bread in the morning: Just cover with plastic wrap and refrigerate. Uncover and bake while your turkey rests.
(Photograph by Kang Kim)
Next time you make a stir-fry, use chicken thighs instead of the usual breasts. Thighs are juicier and more flavorful, and because they have a little more fat (they’re dark meat), they don’t dry out as easily. Another bonus: Thighs usually cost less per pound.
Try It: Chicken-Broccoli Stir-Fry
Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer to nosh on crispy or fatty bacon.
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include coconut fried chicken (winning name: “Hawaii Fried-O“), a frozen drink (“Gulp of Mexico“) and even fried ice cream (“Fryer and Ice“). In the September 2013 issue, we asked readers to dream up names for this stacked salad (pictured above). Some of our favorites were:
Pepper Mint Patty
The Bell Tower
I think it’s about time we in the test kitchen came clean: We’re obsessed with freeze-dried fruit. You will find it in our awesome Strawberry Cereal Treats (pictured above) in the October issue of Food Network Magazine, and you’ll see it in some upcoming issues too. Freeze-dried berries, peaches, pineapple and other fruit are popping up in more and more stores across the country. The packages can seem a little pricey considering they contain only about an ounce of fruit, but when you consider how much the fruit must have weighed before it was freeze-dried, the price really isn’t so bad. And believe me when I say that each little fruit packs a ton of flavor — it’s intense.
Many recipes tell you to test fish for doneness with a fork: If it flakes easily, it’s ready. But sometimes that’s too late. Instead, watch the fish carefully and pull it from the heat just when it changes from translucent to opaque, or even a moment before, as we did for Food Network Magazine‘s Thai Fish Curry. The fish will continue cooking after you take it off the heat.