by Maria Russo, June 26th, 2013
by Food Network Kitchen in How-to, June 26th, 2013
As Sunday afternoons turn to evenings and the hours until the next episode of Food Network Star tick away, how do you settle in to watch the latest premiere? No matter who you're with or where you're watching from, you surely have on hand a spread ...
by Foodlets in Family, June 25th, 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 Joseph Erdos in Events, June 25th, 2013
Pork chops aren’t just for the frying pan. A thick pork chop, bone-in or -out, can be just as juicy as any burger when you cook it on the grill. What you need is a good rub (to be delicious) and skewer (to be a hit with the kids).
Our three kids were all born in Italy, where a summertime staple is arrosticini, small cubes of meat (usually lamb) on a skewer, seasoned with nothing but olive oil, salt and the occasional sprig of rosemary. The flavor is delicious, the technique is fun and kids love them for both of those reasons.
Recreating that dish was one of the first things we did when we moved back to the United States this spring, and pork chops do the trick. Use a rub of 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon dried or fresh thyme and 1/4 teaspoon pepper for the whole chops and for one diced up for the kids.
Keep reading for tips
by Jason Machowsky, June 25th, 2013
Not many people can say they’ve had bacon tacos, chocolate-covered bacon, bacon cocktails or even bacon Twinkies — especially not all in one day. But at iAdventure.com’s second annual Bacon Bash, held at Bowlmor Times Square in New York City, you could find all those bacon goodies and more. If you thought bacon was just a breakfast side, Bacon Bash proved that it’s versatile enough to be made into main dishes and even dessert.
New York restaurants Guy’s American (Food Network’s own Guy Fieri‘s restaurant), House of ‘Que, Tres Carnes, Little Town and Bareburger, among others, were at the event offering unique takes on bacon recipes. And vendors such as Bacon Bites and Baconery had everything from chocolate-covered bacon to bacon soap, proving that bacon goes beyond edibles. FN Dish was on hand to taste all the porky goodness (except for the soap, of course).
See photos from Bacon Bash
by Toby Amidor, June 25th, 2013
As the temperature heats up, salads become a quick and easy way to keep you cool and hydrated – most fruits and veggies are more than 90% water by weight. Many different fruits and vegetables are in season during the summer, so flavor is at its pe...
by Maria Russo, June 25th, 2013
Go ahead, open your fridge. How long have most of the items been in there? You’re probably thinking to yourself, when should they be tossed? Since the sniff test or a quick eyeball over isn’t the best way to make that determination, take...
by Food Network Magazine in Food Network Magazine, June 25th, 2013
Just like their culinary points of view, Food Network Star finalists' wardrobes are unique to their individual tastes and styles. You've likely noticed Lovely, the ever-glam personal chef, rocking a red leopard-print blouse and silver-sequined sweat...
by FN Dish Editor in Events, June 24th, 2013
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include corn-crab deviled eggs (winning name: “Fish and Chicks“), cheese fries (“The Smotherload“) and even a stuffed cupcake (“Heart of the Batter“). In the May 2013 issue, we asked readers to dream up names for this frozen drink (pictured above). Some of our favorites were:
More favorites and the winner announced
by Robin Miller, June 24th, 2013
It’s official: tickets are on sale for the 2013 New York City Wine & Food Festival, the sixth-annual celebration of all things culinary and beverage in the heart of Manhattan. For 4 days in October (October 17-20), the city will welcome fans’ favorite television stars like Rachael Ray, Bobby Flay, Robert Irvine, Giada De Laurentiis, Jeff Mauro, Alex Guarnaschelli, Guy Fieri, Tyler Florence and Anne Burrell. Get your tickets now.
Join Food Network editors at these events
Traditional Italian polenta is basically porridge made with cornmeal, water or stock and patience; sometimes lots of patience because, for the best results, the cornmeal needs time to absorb the liquid and fully cook, which brings out the sweet corn...