Go Raw With Shaved Salads — Sensational Sides

by in Recipes, April 17th, 2013

Carrot, Date and Fennel SaladIt seems that spring is finally gracing us with its presence. Good thing we didn’t hold our breath, eh? In celebration of the season, bolt to your nearest farmers’ market — or produce section — for some fresh, fresh, fresh produce.

Here’s the catch: rather than zapping these veggies with heat, reach for a trusty kitchen tool instead: the mandoline. With its thin-slicing capabilities, this gadget converts veggies into some sensational no-cook sides. But be sure to watch yourself — this tool is seriously sharp. (Don’t have a mandoline? A standard vegetable peeler will work just fine too.)

Summer Squash Carpaccio by Food Network Magazine is vibrant and vital as we progress into the warmer months. Here ribbons of yellow squash and zucchini are thin but perky as they marinate in a simple lemon vinaigrette with herbs and grated pecorino.

Get more no-cook recipes from friends and family

Meet This Grain: Freekeh

by , April 17th, 2013

freekeh
Freekeh (pronounced free-kah), is an ancient grain that’s had new-found popularity lately. If you haven’t seen it on supermarket shelves or on the menu at your favorite restaurant, be on the lookout; you will soon.

What is Freekeh?
In Ar...

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Wrap Like a Pro

by in Food Network Magazine, April 17th, 2013

How to Wrap a Burrito, Step 1 How to Wrap a Burrito, Step 2 How to Wrap a Burrito, Step 3 How to Wrap a Burrito, Step 4

Next time you make burritos, try these construction tips.

1. Layer the fillings horizontally across the lower half of your tortilla (not the middle), starting with absorbent ingredients like rice. Put the cheese against something hot like meat or beans so it will melt.

2. Fold up the bottom of the tortilla and tuck it under the filling.

3. Fold in the two sides.

4. Tightly roll up the burrito.

(Photographs by Christopher Testani)

Introducing the Croque Señor — Rebel Remix

by in Food Network Chef, Shows, April 16th, 2013

Chopped All-Stars Round 2 Appetizer Basket
Every Tuesday, Justin Warner, winner of Food Network Star Season 8, is back remixing the Chopped All-Stars baskets as seen in the episode Sunday night in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.

by Justin Warner

Welcome to the second installment of Chopped All-Stars Rebel Remix. In the space below, you will find my woulda-shoulda-coulda of Sunday’s showdown. Just so you know, I give myself no more than 45 minutes to write these little posts. It gets pretty intense. I actually sweat, a little.

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Chimichangas

by , April 16th, 2013

chimichanga
The chimichanga, or chimi as it’s affectionately termed in the Southwest, is a deep-fried burrito stuffed with meat, vegetables and spices. Once fried to perfection, chimichangas are often topped with cheese and served with a variety of condim...

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March’s “Name This Dish” Contest Winner

by in Food Network Magazine, April 16th, 2013

Cheese FriesEach month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a stuffed cupcake (winning name: “Heart of the Batter“), a cheese puff tower (“Mount Chevrest“) and even a stuffed popover (“Puddin’ Pops“). In the March 2013 issue, we asked readers to dream up names for these cheese fries (pictured above). Some of our favorites were:

Web of Fries
Amy Wojcik
Clearwater, Fla.

Starch Madness
Ashley Denton
Camden, S.C.

More favorites and the winner announced

Mama’s Cookin’, Neighborhood Joints and Scratch-Made Classics on Triple D Tonight

by in Food Network Chef, Shows, April 15th, 2013

Scratch-Made Classics on Diners, Drive-Ins and DivesIn tonight’s new episode of Diners, Drive-Ins and Dives (9pm/8c), Guy’s favorites are completely homemade from coast to coast. In Manhattan, a real deal chef is crankin’ out homemade pretzels with a special beer cheese sauce. Heading north to Vancouver, Guy will visit a butcher shop turned bakery and diner that’s serving up standards like burgers and turkey pot pie. Back down to the West Coast in Santa Barbara, Calif., a family-run joint is making authentic Mexican food from scratch, like carnitas with red salsa and pozole with homemade tortillas.

But before Guy takes off, he’s heading out in a marathon of episodes that will having you craving Pancetta Bacon Pasta (yes, pancetta and bacon), Potato and Cheese Pan-Fried Pierogies, and BBQ Pulled Pork With Carolina Sauce.

Take the trip with him starting at 6pm/5c — follow along and bookmark the restaurants as he goes and try your hand at the recipes.

From north and south to east and west, Guy’s been everywhere. Next time you’re traveling, download the On the Road app or check out this map to find all of Guy’s Diners, Drive-Ins and Dives destinations.

Go behind the scenes with Guy

QUIZ: How Well Do You Know the Competitors of Chopped All-Stars?

by in Shows, April 15th, 2013

Chopped All-Stars
Chopped All-Stars brings together famous chefs, talent from Food Network and Cooking Channel, current Chopped judges and popular celebrities to compete for a chance at winning the title of All-Stars champion and $50,000 for charity. Though these competitors seem completely unrelated, the one thing that connects them is a shared love for food. But above all they want a chance at giving back to the charities they care about. See how well you know each all-star in this quiz.

Test Your Knowledge: Chopped All-Stars Quiz

Take this quiz and test your knowledge to see how well you know the all-stars.
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Need some help answering the questions? Read the all-star bios and check out the all-star Q&As on FN Dish.

What Is Primavera? — Meatless Monday

by in Recipes, April 15th, 2013

Pasta PrimaveraIn Italian, primavera means spring, and this classic warm-weather dish is surely a favorite this time of year on account of its celebration of all things light and fresh. It takes little more than vibrant seasonal vegetables to make a meal primavera style, but most traditional interpretations pair it with pasta. Check out a few of Food Network’s favorite twists on this simple supper with recipes from Food Network Magazine and the Pioneer Woman below, then tell FN Dish in the comments, what’s your favorite spring dish?

Food Network Magazine showcases a weeknight-friendly take on this must-try pick of Pasta Primavera (pictured above). Putting spring’s bounty of produce to work, this can-do dinner combines bell peppers, carrots and broccoli with tricolor fusilli noodles to create a bright plate ready to enjoy in only 25 quick minutes. The beauty of this recipe is that the vegetables can be cooked in the same boiling water as the noodles. Just add them during the final few minutes of cooking to avoid using an extra pan and ensure an easy cleanup. A buttery sauce of garlic and vegetable broth rounds out this family-friendly supper, best finished with a shower of parmesan cheese and fresh lemon juice.

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