Make Homemade Pasta With a Paper Shredder

by in How-to, February 20th, 2013
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Homemade pasta is great and everyone loves it, but most people don’t own a pasta machine because it’s a pricey piece of kitchen equipment.

Problem solved. Our resident kitchen-gadget hacker, Cliff, has come up with a brilliant solution. Click the play button above to watch Cliff demonstrate how to make a pasta machine out of a paper shredder. Fresh, homemade pasta has never been easier.

Best 5 Pork Chop Recipes

by in Recipes, February 19th, 2013

Smothered Pork ChopsIn many homes, chicken bears the brunt of being the dinnertime protein, thanks to its easy versatility and quick cooking time. But it no longer needs to be the go-to main dish. Instead of resorting to everyday chicken breasts, try cooking pork chops instead. Depending on their size, most pre-cut chops require less than 20 minutes of cooking time, and like chicken, they’re a blank canvas on which to showcase your favorite marinades, flavorful herbs and bold sauces. Try Food Network’s top-five pork chop recipes below, each an easy, can-do dinner that will impress kids and grownups alike, then browse our entire collection of pork chop recipes for more inspiration.

5. Potato-Crusted Pork Chops With Pesto Sauce — For a salty bite and crunchy texture, coat a pork loin with crushed potato chips and fresh herbs, then roast until juicy and serve with a creamy pesto-herb sauce.

4. Pork Chops With Golden Apple Sauce — In a tried-and-true pairing of apples and pork, Rachael tops caramelized pork chops with a sweetened applesauce made with fresh ginger and golden raisins.

Get the top three recipes

Catching Up With Dean McDermott, Winner of Rachael vs. Guy, Season 2

by in Shows, February 19th, 2013

Dean McDermottSo what has Dean been up to since winning $50,000 for his chosen charity, Miracle Babies, and the title of Rachael vs. Guy: Celebrity Cook-Off Season 2 Champion? FN Dish caught up with Dean to find out. He reveals how hard it was keeping his win a secret from everyone, what it was like having his kids at the finale and what it personally meant for him to win. Dean also dishes about his cooking background, culinary aspirations and upcoming appearances. Plus, find out whether Guy and Dean actually got matching tattoos to commemorate his win.

Also See:
Read Dean’s Post-Win Interview
Watch Dean’s Exit Interview
Browse Photos of Dean’s Journey on the Show
See Dean’s Home Kitchen as Featured in Food Network Magazine

Read Dean’s interview

CrossFit 101

by , February 19th, 2013

crossfit
There hasn’t been a fitness craze this widespread in decades! Are intense competition-driven workouts what you need to get motivated to exercise? Here’s what you should to know about CrossFit.

Defining CrossFit
The CrossFit brand was established...

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The Pioneer Woman’s Baked French Toast — The New Girl

by in Family, Recipes, February 19th, 2013

Baked French ToastEvery morning I wake up to my stomach growling. So when planning for the weekend, the first thing I account for is my breakfast lineup. While cereal and toast suffice Monday through Friday, my appetite is slightly more indulgent and demanding on Saturdays and Sundays. The biggest question becomes sweet or savory?

Although I usually opt for recipes involving bacon or eggs, every now and again I need my maple syrup fix. Pancakes and waffles are easy enough to whip together to satiate my a.m. sweet tooth. But for an extra special treat, I like the Pioneer Woman’s Cinnamon Baked French Toast.

Why ditch the skillet and change up a classic? You can do all the work the night before. For a relaxing, mess-free morning, Ree transforms the original into a make-ahead breakfast casserole. After popping the dish into the oven, the smell of cinnamon and nutmeg fill the air and the hardest part becomes waiting.

Consider these few things before making this recipe

Cookbooks for Cold Months

by in Books, February 18th, 2013

Cookbooks for Cold MonthsI’m the librarian of the Food Network’s library. I am looking for winter, but struggling. I see Mindy Heiferling’s A Taste of Spring, Elizabeth David’s Summer Cooking and Rick Rodgers’ Autumn Gatherings. Nowhere do I find winter.

This seems odd. Without the luxury of hibernation, I find that we’re forced into the kitchen during winter — if only in search of warmth or light. Our kitchens slow down to the pace of a simmer, larders get rooty, meats get more stew worthy. Winter may be low season in the farm cycle, but it is high season for cooking. Winter’s true harvest is to be found in the kitchen.

Cookbooks may pretend to have an aversion to winter, but don’t believe them. To find winter, look for it in bowls. Because bowl foods, literally and spiritually, physically and metaphysically, radiate warmth. Cold hands like a warm bowl. And the soups, stews, braises and other slow-cooking one-pot dishes that belong to bowls are the foods that truly deserve the name “comfort food” (everything else is the comfort of nostalgia).

Get my four favorite books dedicated to bowl foods

Coming This March: Justin Warner’s Rebel Eats

by in Food Network Chef, Shows, February 18th, 2013

Rebel Eats Justin WarnerFood Network Star season 8 winner, Justin Warner, will hit the road in search of unique culinary rule-breakers in a one-hour special, Rebel Eats, airing Saturday, March 30, at 10pm/9c. Armed with $300 in his pocket, a beat-up car and a passion for unconventional food and eccentric people, Justin will travel the back roads of the South to try everything from moonshine and bacon beer to barbecue in a jar and jellyfish pasta. Along the way, Justin will meet the cooks and proprietors who, like him, march to their own beat through the world of food.

PHOTOS: Flip through Justin’s Star Scrapbook
VIDEO: Relive the moment Justin won
RECIPES: Try your hand at Justin’s recipes

Justin Warner, originally from Hagerstown Md., is a self-taught cook and is chef and co-owner of Do or Dine in Brooklyn, N.Y. — a restaurant that he built from the ground up. Justin began working in restaurants at just 13 years old and his approach to food reflects his personality: edgy, intense, passionate and witty.

Polenta With Fontina and Eggs — Meatless Monday

by in Recipes, February 18th, 2013

Polenta With Fontina and EggsSimilar to Southern-style grits, traditional Italian polenta is made from dried corn and churns out rich and creamy results after simmering for a while in liquid, often water or stock. Many classic recipes feature a how-to for making polenta from scratch, but the process can be challenging to tackle on a hectic weeknight. Luckily, most grocery stores now sell prepared polenta in firm, chilled tubes, and these go-to conveniences make easy time-savers when you’re in a hurry.

Food Network Magazine relies on premade polenta to prepare its simple recipe for Polenta With Fontina and Eggs (pictured above) in only 40 minutes. After making a basic tomato sauce with garlic and a pinch of red pepper flakes, add sliced, seared polenta discs to the same pan, crack some eggs on top and finish with grated fontina cheese. Just a few minutes in the oven is all it takes to set the eggs and melt the cheese, delivering a hearty, one-skillet supper that the whole family will enjoy.

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