Make your own flavorful broth for poaching chicken or fish by adding vegetables and herbs to simmering water. It’s called a court-bouillon (or “short broth”), and you can customize it with your favorite flavors (we used garlic, scallions and fennel fronds for Food Network Magazine‘s Poached Chicken with Garlic-Herb Sauce, pictured above). Don’t throw out the liquid when you’re done poaching: Store it in the fridge and use it like regular chicken broth.
I went to the farmers’ market to get strawberries. I thought I might have missed their short season, but they were in fact there. And then, as if I were somewhere I might never visit again, I suddenly needed everything else there, too.
I hadn’t thought of tea radishes or pink or icicle radishes either — or purple, yellow or white spring onions, carrots, herbs, peonies, tiny, odd lettuces — or shell peas. I didn’t need snap peas, but there they were, tight in their skins, like a bin full of miniature blimps. I wanted to see them again, so I took a picture. The farmer said I could even taste one. Almost involuntarily, I found myself unfurling a bag from the roll and stuffing some in.
The less common the vegetables were, the more I suddenly needed them. And now that I already had to carry a bag, there wasn’t much reason not to quench my drought of fresh chamomile flowers, or to fill the now obvious garlic-scape chasm in my life. I pressured a nearby stranger who claimed not to know what to do with radishes to drag them through butter and dab them in salt, and later saw her headed to the register with three bunches.
Dry, crumbly and chewy — three ways you might describe store-bought frozen veggie patties. But Guy’s recipe for Morgan’s Veggie Patties (pictured above), first created by his sister, Morgan, turns out what Guy deems “a non-burger burger.” Moist, tender and full of bold tastes, this hearty between-the-bun creation combines fresh vegetables and an array of spices, plus beans and breadcrumbs, to offer a hearty, juicy patty.
To start making this top-rated recipe, Guy sautes bell peppers, onions, jalapenos and artichokes so that they become soft and subtly sweet, then combines them with white and black beans, chickpeas and rolled oats. Smoky, spicy and fragrant spices and herbs like cumin, cayenne, oregano and paprika offer a punch of flavor, while a single egg helps marry the mixture and allows the ingredients to stick together. Since you’re working with a raw egg, it’s important to let the sauteed vegetables completely cool before adding it; this will prevent any lingering heat from scrambling the egg. Guy likes to form the mixture into patties and then briefly chill them in the refrigerator so that they keep their shape. After a quick sear in olive oil, these picnic-ready patties will have formed a slight crust on the outside and become meatlike on the inside. Finish each with your favorite burger toppings and serve alongside cookout sides and salads for the ultimate summertime meal.
Nobody loves a good frozen treat more than I do, which is why it bugs me when I see store shelves overflowing with “diet” offerings that fool folks into thinking they’re better than good old ice cream. The next time you’ve go...
For the first time in Star history, one eliminated contestant will have a chance to re-enter the competition in a four-week Web series called Star Salvation, presented by Buitoni. Last Sunday, host Robert Irvine tasked Viet, Danushka and Lovely to make something out of “failed” foods like overcooked pork chops, mushy veggies and burnt nuts. In another double elimination, Viet and Danushka left Food Star Kitchen for the final time.
Going into the third episode of Salvation, Lovely — who’s now on a winning streak — will have to face newly eliminated Chris. This week they’ll revisit the humble potato (like in the premiere episode of Star), but in a slightly different form. Who will be one step closer to returning to the competition?
Click the play button above to watch the third episode and find out who will advance to next week’s final episode of Star Salvation.
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?
Pasta salads may appear harmless or even good for you, but large portions of pasta, heavy dressings and high fat add-ins can ruin this picnic staple. Fresh ingredients, lots of vegetables, and a little portion control can make all the difference ...
We all have our favorite kitchen gadgets and tools. I was interested to see what tools nutrition experts favor so I polled some of the top experts from around the country; it was interesting to hear what they considered to be their most prized kitch...
Forget fried onion rings and fire up your oven to make better-for-you, crispy baked onion rings instead. These Vidalia onion rings tossed with a combination of paprika, ground almonds, corn cereal and ground flax seeds before being baked to crispy p...