All Posts In How-to

How to Brighten Up Your Summer Party Punch

by in How-to, View All Posts, August 14th, 2014

Here’s a fun (and probably healthier) way to use mini doughnut molds. To get through these dog days of August, make pretty individual ice rings to cool down and brighten up glasses of punch at summer parties. Read more

10 Unexpected Ways to Use Vinegar

by , August 13th, 2014

VinegarVinegar isn’t just for salad dressing. While a classic vinaigrette might get most of the attention in the kitchen, vinegar adds a perfect sour note in a lot of instances.

Vinegar is one of the essential ingredients in hot sauce. So while the grill’s still sizzling, get in on the homemade condiment trend by using white vinegar in this red-hot sauce.

Make a perfect mop sauce for ribs, chicken thighs or pork chops.

Use it as a fry topping: Malt vinegar on French fries is a British tradition (that’s where the whole salt-and-vinegar potato chip thing comes from). For an extra hit of tang, this recipe has you soak sliced potatoes in vinegar before frying.

Read more

Summer Slow-Cooking: How to Up Your Grill Game

by in How-to, In Season, Recipes, August 2nd, 2014

We have reached part three of our series on summer slow-cooking. You can catch up on part one and part two. So far, we’ve found a way to keep our kitchen cool by turning off that oven, and we’ve found a great trick for cooking bone-in and tougher cuts of meat. So for part three, I want to share how to cook items that complement what you are making on the grill (which is most likely meat, fish or some other protein). So for my final benefit (sniff!):

You can easily cook larger quantities of accompaniments that go well with whatever you have on the grill. Read more

Summer Slow-Cooking: Slow Cooker + Outdoor Grill = True Love

by in How-to, Recipes, July 26th, 2014

Summer Slow-Cooking: Slow Cooker + Outdoor Grill = True LoveICYMI — I am sharing the joy of using a slow cooker as a companion to your outdoor barbecue. This is part two of a three-part series, but don’t worry, you can catch up quickly by reading here. We’ll wait. You back? Good. Wasn’t that cool? Baking in your slow cooker? Who knew, right? But let’s set the cobbler aside for a moment and get to our next function of the handy slow cooker in the world of summer barbecues. When I think of outdoor grilling, I think of MEAT. So for my next benefit:

You can precook bone-in or tougher meats for better (and easier!) results on the grill.

Read more

Steak Myths: 3 Rules Not to Follow

by in How-to, July 23rd, 2014

Steak is not like other foods; it is sufficient in itself, or very nearly so. Add salt and heat (fire preferably), and you have something no culinary sleight of hand can improve on. Does a steak need a recipe? Heck no. But recipes abound, and with them come all manner of tips, tricks and techniques, most of which diminish your likelihood of cooking a great steak. Read more

Griller’s Ultimate Grocery Store Toolkit

by in How-to, In Season, July 22nd, 2014

Griller's Ultimate Grocery Store ToolkitSummer is the season of spontaneity — when a passing neighbor can become a last-minute dinner guest, and the plump tomatoes and zucchini you picked up at the market turn into the centerpiece of brunch. And when it comes to go-with-the-flow entertaining, there’s nothing better than a grill: It’s fast, cleanup is a snap, and practically everything tastes better with the smoky, crispy char you can get only from a fire. The following supermarket staples make it easy to improvise at the grill, no matter if you’re cooking T-bones, plums or potatoes. Stock up and you’ll be prepared, whatever the mood brings.

Read more

So Long, Freezer Aisle. Here’s How to Make a Showstopping Ice Cream Cake

by in How-to, July 17th, 2014

How to Make a Showstopping Ice Cream CakeRemember the days when your ice cream cake yearnings could be realized with only a trip to the freezer section? Yeah, those days are long gone. It turns out that you don’t need to coax a store-bought ice cream cake from a cardboard box for all of the “Whoa, is that an ice cream cake?!” pandemonium to ensue. With just a few store-bought ingredients (or homemade ingredients, if you’re feeling particularly ambitious), you can make a showstopping centerpiece for your next birthday party or special occasion, stacked with ice-cold layers of cake, ice cream and all kinds of goodies. Here’s how:

Read more

Everything You Need to Know About: Langoustines

by in How-to, July 12th, 2014

Everything You Need to Know About: LangoustinesThere are some ingredients that just scream luxury. Think of these ingredients as examples: caviar, lobster, truffles and Champagne. While we may know small bits of information on these products, if pressed for more info, we might struggle to give a detailed description of what they are, where they come from and what makes them so special (and so expensive).

This new feature will put on a spotlight on some of my favorite luxury ingredients. But I hope that when you read these articles, you will be inspired to seek out the best of the best and discover why your favorite Food Network chefs love them so much.

Let’s begin with that sweetest of seafood delicacies: langoustines.

Read more

Here’s How to Up Your Dip Game

by in How-to, July 1st, 2014

Dip How-TosThe right dip recipe can get you through anything. The kids surprised you with a houseful of small-but-hungry friends? Bring out the chips and dip — vats of the stuff. A friend’s going through a breakup? There’s no better method for sopping up their tears than doing so over a bowl of guacamole. Perhaps most importantly, however, a solid dip recipe can help hit your cookout or picnic out of the park, especially this time of year. Before you peel open a tub of sorry store-bought dip, witness how these dip giants can come together in a flash, especially with a little how-to help.

Read more

123...1020...