by Food Network Kitchen in Food Network Magazine, July 16th, 2013
by Robin Miller, July 16th, 2013
Don’t be scared off by a recipe that calls for fish sauce. It smells pungent, but you won’t detect any fishiness in your dish — just a rich, salty, almost meaty flavor. Fish sauce can be used in more than just Asian dishes: Add a splash to tomato sauce or whisk some into salad dressing. Just remember that a little goes a long way.
(Photograph by David Turner/Studio D.)
by Dana Angelo White, July 16th, 2013
Growing up, I spent several summers visiting my grandparents in the Florida Keys. These days, when I see key limes at the market, I’m catapulted back to age 10–to my grandmother’s sublime key lime pie, her tart limeade and that tan...
by Sarah De Heer, July 16th, 2013
A buzz is brewing over this tiny berry. Have you heard about Aronia yet?
What is Aronia?
Unlike the majority of popular super fruits (think acai and pomegranate), this berry is native to North America. States like Iowa and Ohio have been growing qui...
by Andrea Albin in Food Network Magazine, July 15th, 2013
Every Sunday, Bobby, Giada and Alton take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Food Star Kitchen.
If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the latest finalist to go home.
by Robin Miller, July 15th, 2013
Who doesn’t love corn? It’s sweet, crisp, fun to eat and says summer like no other food. We also love corn for its versatility: It’s as delicious boiled as it is grilled, on the cob or off, sauteed or stirred into batters. We created corn recipes of all types for Food Network Magazine‘s July/August booklet, and although I enjoy corn in all its forms, I’m a purist at heart. I like it best simply grilled or boiled, with ample butter and a generous dusting of kosher or sea salt.
When I’m in the mood for a little more pizzazz, I mix up a flavored salt like the jerk or lemon-pepper seasoning in the booklet, both of which are extremely easy to prepare and transform classic corn on the cob into something exceptional. Here are two more recipes for amazing flavored salts. The bacon salt is a perfect complement to grilled corn served alongside burgers and hot dogs; the lemon coriander one tastes great on buttery boiled corn at a clam bake.
by Maria Russo in Recipes, July 15th, 2013
These days, there are more than 100 varieties of lettuce available, giving us an endless assortment of colors, textures and shapes to adorn our plates — and countless ways to work more healthy greens into our diets. (Read more here about creat...
by Jason Machowsky, July 15th, 2013
It’s no secret that quiche is a brunch staple; after all, most recipes are simple to cook in a hurry, will impress kids and grownups alike, and require little planning or preparation. For these same reasons, however, this typically morning meal is a go-to weeknight supper — especially when you want to enjoy a meatless dinner, as quiche is inherently full of protein-rich eggs. Whether you’ve never before made quiche or you’re just looking to experiment with new recipes, Food Network Magazine’s Crustless Caprese Quiche (pictured above) is an ideal place to start, thanks to its seasonal ingredients and mix of classic elements and creative twists.
Many traditional quiche recipes call for a pastry-crust base featuring either from-scratch or store-bought dough, but Food Network Magazine forgoes this completely, opting instead for a foundation of eggs, dusted only slightly with breadcrumbs. After blending whole eggs and egg whites with creamy ricotta cheese and a splash of milk, add fragrant basil and sweet sauteed onions and tomatoes to create the centerpiece of the quiche, and pour it into a breadcrumb-lined pie dish. A final sprinkle of mozzarella cheese and a topping of ripe tomatoes will add flavor and texture to the dish, inspired by the familiar Italian appetizer of mozzarella, tomatoes and basil. After you bake the quiche, it’s important to let it rest for about 10 minutes, as it’s continuing to cook even out of the oven.
by Justin Warner, July 15th, 2013
What makes junk food so appealing? Emotional eating aside, it often comes down to two things: taste (sweet, salty) and texture (creamy, fizzy, crunchy). In my humble opinion, if we can mimic those qualities in healthier options, then upgrading eatin...
by Maria Russo in Shows, July 14th, 2013
With half of the hopefuls left, the crew returns to the Food Star Kitchen and sees Bobby Flay in chef whites, cranking out what looks like the best food I've seen on Food Network Star all season. I guess that's why he’s Bobby Flay and the other six...
Not long after arriving at Kalico Kitchen in Douglas, Mich., Robert Irvine realized that the negative tension and long-standing animosity between owner Catherine Wilt and her employees was as much of a problem at the restaurant as its dusty dining room and greasy kitchen. This over-30-year-old eatery was once making nearly $1 million in sales, but it recently acquired a $400,000 debt, something that Catherine learned when she returned after a four-year leave of absence. Over the course of two days and with a $10,000 budget, Robert and his Restaurant: Impossible team attempted to mend the strained relationships at Kalico Kitchen; plus, they gave the space a much-needed deep cleaning, design overhaul and updated menu with fresh, quality ingredients. FN Dish checked in with Kalico Kitchen, and a server, Laura — on Catherine’s behalf — shared how the restaurant is doing today.
“Business went from $200-$300 per day to $2,000-$3,000 per day,” Laura explained. Not long after reopening, Catherine “had made enough money to pay the mortgages to keep her from foreclosure.”