by Food Network Kitchen in Food Network Magazine, How-to, July 2nd, 2013
by Food Network Kitchen in How-to, June 26th, 2013
You don’t need a special basket to grill vegetables. Just slice them on the bias to expose more surface area — this prevents pieces of skinny vegetables like zucchini or yellow squash from falling through the grate, and it lets more of the vegetable come in contact with both your marinade and the grill.
(Photograph by Justin Walker)
by FN Dish Editor in How-to, June 20th, 2013
by Jacob Schiffman
I came across the Japanese citrus fruit yuzu during a sushi bar crawl almost 10 years ago. It’s really tart, with a complex, tangy flavor that’s part grapefruit and lemon, part orange, and all delicious. You can use the rind, the juice or both.
The first time I had yuzu, it added sharp tartness to a mayo-based sauce for hamachi (yellowtail). I then started seeing it in condiments for tempura-fried foods, dipping sauces for french fries at bars, on specialty cocktail menus and even in fancy pastries. Chefs ask for it all the time on Iron Chef America — while they mostly ask for the yuzu juice, in my experience as a buyer for Food Network, I’ve seen everything from yuzu marmalade and yuzu mayo to yuzu candy and yuzu vinegar. And sometimes (rarely) I’ve seen fresh yuzu in markets (pictured above) in the late fall through early winter. No matter the format, I think you’ll be seeing a lot more yuzu in the future.
How do you yuzu? Tell us in the comments below.
Try these recipes that feature yuzu
by Jennifer Perillo in How-to, In Season, June 19th, 2013
Move over, burgers and dogs. Your grill is about to see some things it probably hasn’t before. Jake from Food Network Kitchens is showing FN Dish readers how grilling can enhance foods you would normally cook in other ways, like pickles, grapes, French toast, certain cheeses and doughnuts.
Click the play button above to get Jake’s tips.
VOTE: Which one would you make first?
by Jennifer Perillo in How-to, May 29th, 2013
When strawberries start popping up at the farmers’ markets, that’s my signal to get jamming. The window for enjoying sun-kissed, sweet berries here in the Northeast is far too short. Learning to preserve is one way to extend the season — and add much-needed variety come January, when we’re knee-deep in apples and pears. Berries are just the beginning of it all, though.
Preserving is a way to stretch the life of your fruits and vegetables. You can choose short-term storage, by making jams that will stay fresh for a few weeks in the fridge, or pickling, which lasts a few months. This is a good way to get your feet wet and master part of the technique needed for long-term storage.
by Jennifer Perillo in How-to, May 18th, 2013
Memorial Day signaled the unofficial start to summer, so it’s only natural that the next part in The Good Cook series should be about grilling and barbecuing. Here’s a quick primer to get you started.
Direct Heat vs. Indirect Heat: The first thing to think about when grilling is how long your food will take to cook and that all depends on what you’re making. Quick-cooking items like sausage links, steak and shrimp cook best when placed directly over the heat source (i.e., flame or hot coals). This is called direct-heat cooking.
Brisket and ribs, on the other hand, need a long cooking time to become tender, so you want to use an indirect cooking method. This simply means the coals are piled, also called “banked,” on one side of the grill, or just the outer gas burners are turned on. The food is placed on the rack, away the flame or hot coals, and cooks from the radiant heat. It’s akin to turning your grill or barbecue into an oven. With this cooking method, you’ll also need to keep the grill closed to maintain a consistent cooking temperature.
Gas vs. Charcoal Gas Grills
by Jennifer Perillo in How-to, Recipes, May 11th, 2013
Today we’re talking steak as part of The Good Cook series. Generally, cooking steak involves a direct-heat cooking method, such as a very hot skillet, an oven broiler or taking it outdoors to the grill. Deciding which cooking method is best all depends on what kind of steak you bought, also known as the cut of steak.
New York strip, sirloin and rib eye, familiar steak house favorites, cook up quickly in a very hot skillet on the stovetop (I love using my cast iron), or on the grill. A rare to medium-rare steak needs only three to four minutes on each side. If you prefer your meat cooked medium or medium-well, finish it off in an oven preheated 350 degrees F to keep it tender and juicy.
Flank, skirt and London broil are best prepared using your stove’s broiler or on the grill. These cuts are also best served medium-rare; cook them about five minutes per side, otherwise they become too tough. The way you slice these cuts of steak is another important detail. Hold your knife at a slight angle, about 45 degrees, and slice it across the grain.
by Jennifer Perillo in How-to, Recipes, April 25th, 2013
I hesitated for a long time before including a recipe for roasted chicken in my cookbook. It seemed so basic and simple, but as I talked to more and more home cooks it became apparent that roasting a whole chicken is an intimidating kitchen project for many people. And when I use the word project, I mean it very loosely, because really there’s no fuss in doing it.
The real key is the right cooking temperature; that’s what ensures a super crispy skin, but also keeps the white meat juicy and moist. And forget about trussing — this isn’t your mother’s roast chicken. In fact, I’ve found that the chicken cooks more evenly if you leave the legs wide open. It allows the heat to circulate throughout the chicken, so the dark and white meats cook evenly.
Learn how to make a roast chicken
by Joseph Erdos in How-to, March 28th, 2013
You learn so much about people when you step out from behind the computer screen. I’ve been on tour for my debut cookbook, Homemade with Love, and it’s given me a chance to connect with readers in a way I never imagined. One person at my Chicago book signing inspired me to start a miniseries of sorts here, called The Good Cook.
Too often I hear people say they’re not good cooks. A little digging, though, and it turns out the way we see ourselves isn’t always in line with the way the people we love view us. Being a good cook shouldn’t be defined by how many recipes we know. The real determining factor in being a good cook is a rather simple litmus test: 1) do you like what you cook? and 2) do the people you prepare meals for enjoy what you cook? When I asked these questions at a few separate events, it turns out most people answer yes to both.
The real root for many people judging themselves so unfairly in the kitchen is they feel like they’re always cooking the same few favorite recipes. It’s really about expanding your comfort zone and, in some cases, learning a few new techniques. That’s where I come in. Over the next few posts, I’m going to explore techniques and tips to help get you out of your cooking rut. Please leave a note in the comments, letting me know which recipes or ingredients are on your “must-learn” wish list. Today, I’m going to start with an easy upgrade, a simple way in which you can add some oomph to your everyday meals.
Learn how to make a compound butter
by Maria Russo in Events, How-to, March 26th, 2013
Have onions at home, or maybe turmeric, a packet of Kool-Aid or Red Hots candies? If you do, then you’re in luck, because you are on your way to creating your own homemade dyes for coloring Easter eggs. You may look at the household items and think nothing of them, but with just some water, vinegar, and a little time, you can color eggs without buying the box of dyes from the supermarket. But the best part about the project is that it’s fun to do, especially when you get the kids involved — helping color the eggs only, of course. It’s part science experiment and part fun.
Find out how to color your own Easter eggs
While you may have mastered the art of preparing dinner for your immediate family, have you learned the secrets to entertaining a crowd of partygoers at home? Shopping and cooking for, as well as serving, a meal at a big-bash party invites questions and challenges that you may not face when planning everyday eats and drinks: What are some go-to dishes that will please a diverse group of guests? How much food is needed to feed everyone? What’s the best way to serve multiple courses?
No one can answer these questions better than restaurant chefs, those who’ve made a career out of cooking for large groups of people and who know the ins and outs of preparing to host a crowd. Elizabeth Karmel, owner and executive chef of Hill Country, Elizabeth Falkner, owner and executive chef at Krescendo and a two-time competitor on The Next Iron Chef, and Hedy Goldsmith, executive pastry chef at Michael’s Genuine Food & Drink in Miami, Fla., showed off their exemplary party-throwing skills in New York City last weekend at the fifth annual Sunday Supper at Chelsea Market, supporting the James Beard Foundation‘s Scholarship for Fulton Youth of the Future and Wellness in the Schools. Together with more than a dozen of their chef colleagues, these ladies cooked a six-course feast for nearly 300 people that included such deliciously inspired bites as caponata with creamy burrata, pasta with sweet onions, tender jumbo prawns and pear crostata.
FN Dish was on hand not only to see the orchestra that’s needed to successfully pull off an event of that magnitude but also to find out from Chefs Karmel, Falkner and Goldsmith how home cooks can utilize similar tricks and techniques when entertaining on a smaller scale.