Breakfast for dinner is a family favorite in my house, and I’m not just talking about plain ol’ scrambled eggs or pancakes. Leftover roasted vegetables are the secret to a fancy-looking, but very easy to make, frittata. Last night’s marinara sauce gets a makeover with red pepper flakes and a couple of strips of cooked bacon — put an egg on it, and you’ve got a riff on an Italian classic. When it comes to waffles, skip the fruit, and put a savory twist on them with cheese and leftover sauteed onions.
Cooking from a recipe can be logistically challenging — going back and forth from your cookbook or computer to the food you’re preparing while trying to keep several steps in your head and not lose your place. If you’ve ever found yourself yearning for a better way — and one that is far more fun — you’re in luck.
Two Italian problem solvers, Marina Cinciripini, an interior designer who loves kitchens, and Sarah Richiuso, a product designer and illustrator, have created a collection of illustrated recipes in the form of temporary tattoos. Cooks can apply the tattoos directly to their forearms — or really, one supposes, whatever body part they choose.
Marina and Sarah called their line of temp tattoos, which can be applied in seconds using a damp paper towel and last about two or three days, I Tradizionali — in part because they see it as a new way of passing down traditional recipes from generation to generation. What’s more, their website notes, having a recipe emblazoned on your forearm not only helps you remember how something is prepared, it also evokes “the common gesture of ‘rolling up one’s sleeves’ before cooking.” Poetry, right?
The grill isn’t the only kitchen tool that has your back this summer. When the weather’s steamy, the air conditioner is humming and flip-flop tan lines stud the sidewalks, there’s another device you simply can’t live without: your kitchen’s freezer. With all its ice-cold power, the freezer transforms simple ingredient combinations into delectable, cooling summer treats. Food Network’s roster of fun frozen desserts, from treats scooped into a cone to those licked on a stick or taken by the frosty slice, is as integral to summer as hot dogs and summer camp.
1. Easy Ice-Cold Sandwiches: If what’s on your grill is getting all of the attention, don’t let your last course fall by the wayside. Involving only some light assembly, Food Network Magazine’s Praline Ice Cream Sandwiches (top left) are a safe bet.
2. Juicy Popsicles: Grab those coolers! Giada’s adults-only Spiked Watermelon Pops (top right) aren’t just hit with vodka, they’re also infused with a little fresh mint, meaning you’ll feel nice and fresh at your next beach barbecue.
Buying: Turn to these antioxidant-packed fruits for a burst of sweet-tart flavor and vitamin C. When shopping for strawberries, r...
While many have probably dreamed of their wedding cakes since childhood, they were most likely not wedding cakes quite like this. From a cake with a river running through it to a tower of cake dripping in 30 pounds of Swarovski crystals, Food Network is going from coast to coast to find the most incredible creations by the best cake artists in the country. These magicians can make anyone’s dream cake come true —— no matter the cost.
Premieres this Saturday, June 28 at 9|8c.
Let’s talk burgers — big (but not too big), juicy and perfectly turned, with or without cheese, tucked inside a fancy bakery brioche or a basic potato bun, dressed to the nines or served neat. It’s nearly impossible to discuss the finer points of burgers without working up an appetite. But there’s no nibbling around the fact that some burgers are better than others. The question, then: What’s the key to making sure your burgers rank among the best?
According to The New York Times, a lot of it comes down to what you cook the burger on, and those known for the most-perfect patties insist on “heavy, cast-iron pans and griddles.” Yes, even if you’re cooking outside on a grill. Heat the meat in a pan over the fire. Don’t place your patties directly on the grill. “The point is to allow rendering beef fat to gather around the patties as they cook, like a primitive high-heat confit,” Times Senior Editor Sam Sifton explains as he strives to deconstruct “the perfect burger.”
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Arctic char. A pink-fleshed fish similar in taste to salmon or trout, Arctic char works well in a variety of cooking methods. In this Cilantro-Crusted Arctic Char with Green Beans recipe, however, the fish is broiled with a coating of cilantro and mayonnaise, which shows mayonnaise isn’t just for baking chicken. Instead of a typical breadcrumb coating, chopped cilantro stems (an often discarded portion of the herb) help create a flavorful outer crust. With this recipe, dinner is just 20 minutes away.
Alton Brown may be spending most of his time on the set of Food Network Star or Cutthroat Kitchen, but there’s always time for a cocktail. He gave us the low-down on his favorite drink for summer, told us which trends he is totally over and answered how you can best stock your at-home bar.
What cocktail trends are you over?
Alton Brown: I’m over anything that involves a cheese-stuffed olive because I don’t like cheese in my booze.
It would probably be an overstatement to call the usual way of reserving a table at a hot restaurant at a prime time on a Saturday night an entirely democratic process. In theory, snagging a seat is simply a matter of dialing up the restaurant or booking online through a free website like OpenTable — equally accessible to all. In fact, it probably doesn’t hurt to know someone or be someone or, if conventional wisdom holds, be the kind of person who’s willing to slip a little cash someone’s way.
Now a new batch of fee-based apps is aiming to change the way tables at desirable restaurants are reserved. Whether these new apps, which claim to make hard-to-get reservations available to anyone willing to open their wallets, make the process more democratic is open to debate. Certainly they’ll make it more expensive.
Whether restaurants and diners will embrace the idea of paying for something that has always been free, if sometimes inaccessible, remains to be seen. In New York City, the market most of these new apps initially aims to serve, people are already used to paying a fee to book tickets to events — even to movies.
“But for restaurateurs — even those who demand $6 for a baked potato to accompany a $48 steak — charging patrons for reservations feels like touching the third rail,” Julia Moskin noted in a recent New York Times story about the new apps.