Reinvented: Hummus 5 Ways

by in Recipes, August 16th, 2012

hummus 5 ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

We love basic hummus, but if you’re looking for simple additions that would add a lot of flavor without too much preparation involved, check out these four variations.

First, start by making the classic version

Pizza Mike’s — Truck-a-Day

by in Shows, August 15th, 2012

pizza mike's food truck
We’re just days away from the start of the third season of The Great Food Truck Race, and to give you a sneak peek at this year’s cast of rookie truckers, we’re introducing one team per day until the season premiere on Sunday, August 19, at 10pm/9c. Check back on FN Dish every day until the first episode to get an insider’s look at each of the teams competing for the keys to their dream food truck.

Mike (pictured center) is a veteran pizza maker from Columbus, Ohio, with years of experience in the culinary industry and was fortunate to own his own award-winning restaurant. But three years ago, Mike’s restaurant career ended with a tragic fire that destroyed the restaurant completely. Friends Pat and Carlo will join Mike in this competition and help serve up his top-notch Italian recipes in their Pizza Mike’s truck, which is Mike’s biggest chance to get back into the game.

Get a behind-the-scenes look at Pizza Mike’s food truck.

Happy Birthday, Julia Child!

by in News, August 15th, 2012

julia child
Today the culinary community is honoring and celebrating one of its most beloved icons: Julia Child. Her memorable trill and fearless attitude toward kitchen conquests are legendary; her recipes, classics.

PBS celebrated by remixing some of Julia’s best moments and our good friends at Cooking Channel shared 10 Facts You Didn’t Know About Julia Child. (They also have a great collection of her recipes, if you’re looking for a little honorary dinner inspiration.)

You can commemorate Julia Child’s 100th birthday by making one of her signature recipes, like Coq au Vin, French Onion Soup or Roast Chicken — after all, who could forget the chicken episode of her famed show, The French Chef? Julia was also known for her delectable Cheese Soufflé recipe, one that makes our list of favorites along with her Pan-Fried Burger recipe.

What’s your favorite Julia Child recipe? Tell us in comments below!

Bon Appétit!

Peaches Move to the Big Kids’ Table — Summer Fest

by in In Season, August 15th, 2012

roasted turkey breast with peaches
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring peaches.

It’s August? Uh, when did that happen? We may still be sweating, but it’s back to the daily grind we go — back to the soccer practices, school buses and other non-summer activities. But before we peel out of the driveway and embark on our inaugural back-to-school shopping journeys, there’s something to be said for enjoying August for what it is, rather than that awkward gap between summer bliss and getting back to the grind.

If you ask me, August means one thing: peaches. It means soaking up these last lovely moments of summer with a juicy peach at the peak of ripeness. Now, as the velvet-clad orbs hang from the limbs of Georgia trees, there’s no better time to bring a few home.

With peach iced tea, peach pie and peach cobbler ranking high on the fruit’s roster, it’s no surprise that the bulk of peachy dishes tag along to the fruit’s sweetness. Well, this August, we’re all about bringing peaches to the dinner table because, trust me, peaches aren’t just made for dessert.

Get more peach recipes from family and friends

How to Make Basil Salt

by in Food Network Magazine, How-to, August 15th, 2012

Basil Salt

If you need to use up all of that basil from the garden, make basil-flavored salt: Pulse ½ cup kosher salt and ½ cup packed basil leaves in a food processor, then spread on a baking sheet and bake at 225 degrees F until dry, 30 to 40 minutes, tossing halfway through. Let cool and pulse again to make a fine powder. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.

(Photograph by Sam Kaplan)

Nonna’s Kitchenette — Truck-a-Day

by in Shows, August 14th, 2012

nonna's kitchenette food truck
We’re just days away from the start of the third season of The Great Food Truck Race, and to give you a sneak peek at this year’s cast of rookie truckers, we’re introducing one team per day until the season premiere on Sunday, August 19, at 10pm/9c. Check back on FN Dish every day until the first episode to get an insider’s look at each of the teams competing for the keys to their dream food truck.

Three best friends from New Jersey — Jaclyn, Jessica and Lisa — make and sell meatballs as big as their attitude. It’s been a dream of theirs to serve Italian classics from their own food truck, offering traditional interpretations of their grandmothers’ recipes for crispy arancini and more. The key to a winning operation will be Grandma’s recipe book, passed down from generation to generation.

Get a behind-the-scenes look at the Nonna’s Kitchenette food truck.

Enter for a Chance to Win an Autographed Copy of Ten Dollar Dinners

by in Books, Contests, August 14th, 2012

melissa d'arabian ten dollar dinners cookbookMelissa d’Arabian can now add another title to her long list of accomplishments: cookbook author. Her first cookbook, Ten Dollar Dinners, is officially available today and it’s packed with fresh meals — more specifically, 140 mouthwatering recipes, like Caprese Tartlets, Slow-Cooker Tortilla Soup, Grilled Two-Cheese Burgers and a Classic Apple Tart, for any night of the week.

She also includes tips to save you time and money like using leftover wine (see photo below, too). According to Melissa, “If you have a little leftover wine in a bottle, fill an ice cube tray half-full with wine and then freeze (don’t fill it all the way, it won’t freeze). The next time you need to deglaze a pan or make a quick pan sauce, toss in a few cubes for an extra layer of flavor that didn’t cost you an extra dime.”

 

You can order a copy right now, but we’d like to give you a chance to win one that Melissa has autographed. All you have to do is comment on this post by telling us which one of Melissa d’Arabian’s recipes is your favorite and why. We’re giving away five signed copies of her cookbook to randomly selected and very lucky commenters.

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Taste Test: Hot Sauce

by in Uncategorized, August 14th, 2012

hot sauce
With so much talk about hot sauce, we had to taste test all the popular varieties for ourselves. We got our mouths fired up for this spicy taste test. Find out who topped our list.

It’s All About Sodium
Hot sauce is the new ketchup. Dab a little o...

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Give Rice a Rest

by in Food Network Magazine, How-to, August 14th, 2012

Bacon and Broccoli Rice Bowl
Hot Tips From Food Network Kitchens’ Katherine Alford:

To get fluffy, evenly cooked rice, ignore it for 5 to 10 minutes after it’s done cooking and keep the lid on while it sits. (Do not stir.) The rice will continue absorbing moisture from the steam in the pot even after all of the water is gone. If the rice is still a tad undercooked after resting, sprinkle it with hot tap water, cover and set aside until the water is absorbed.

Summer Tabletopping Made Easy

by in Entertaining, August 13th, 2012

retro picnic tabletop
Each night, you set your table with the expected: plates, glasses, utensils and maybe a few napkins if you’re feeling particularly ambitious. You need them; they bring food and drink to your lips in a socially acceptable, functional way. But this lineup is as zero-frills as it gets, and sometimes your table might require a little something extra. When entertaining the masses or just enjoying the ambiance of your own dinner table, going for a range of unique table toppers is undoubtedly a must.

But what should grace the top of your table? Entertainers of the world: Avert your gaze to Food Network Magazine‘s master list of stellar tabletop ideas, all fit for summer. Ranging from green, reusable party goods to custom napkins, this list ensures that your table goes from undeniably sparse to thoughtfully filled.

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