by J.M. Hirsch in How-to, January 26th, 2012
by Maria Russo in Recipes, January 26th, 2012
So you think you know steaks? Maybe you do.
But truth is, you probably only really know the particular cuts you buy over and over again. That’s good, but there’s a world of great beef out there to explore.
And many of those cuts (and by the way, butchers are creating new ones all the time) are far more versatile than you think.
You could spend ages learning the different cuts of beef and the various names for each (there isn’t nearly as much naming standardization as you would think). But I think it’s better to simply pick a cut you haven’t often prepared at home and start playing around with it. That’s how I learned to love flank steak.
First, the basics. Flank steaks are lean cuts from the rear side of the cow and are characterized by rich, deep, beefy flavor and a slightly chewy texture. Traditionally, London broils were made using flank steaks, though today any of the leaner, less tender cuts often are substituted.
Get the recipe for Balsamic-Pepper Flank Steak »
by Mark Oldman in Drinks, January 25th, 2012
A go-to comfort food favorite that the whole family will enjoy, meatloaf is a foolproof dish that is as quick to prepare as it is easy on the wallet. Whether you prefer turkey or beef varieties, adding fresh vegetables, spices and a tasty glaze to your meatloaf promises that it will be rich in texture and bold flavors. Check out Food Network’s top five meatloaf recipes below and cook up one for dinner tonight.
5. New Classic Meatloaf — Quick-cooking oats and molasses are “new” ingredients Ellie adds to her traditional meatloaf recipe, featuring ground beef, button mushrooms and herbs.
4. Turkey Meatloaf With Feta and Sun-Dried Tomatoes — Chewy herb-marinated sun-dried tomatoes and tangy feta cheese offer texture and a Mediterranean flair to Giada’s easy weeknight meatloaf.
Get the top three recipes for meatloaf »
by Victoria Phillips in Community, January 25th, 2012
When you write about wine, you sometimes get to taste the really expensive stuff. I’m not talking filet mignon or even white-truffle expensive. I’m talking splurging like Diddy-in-a-diamond-hoodie-on-a-yacht expensive.
When a collector shares one of these bottles with me, friends later ask, “Does it taste like [insert obscenely expensive price]?”
The honest answer: It doesn’t, at least not to the untrained palate, and probably not even to most trained palates.
The lesson here is that while the price is often reflective of a wine’s quality, it is so only up to a point. And even when a wine is of high quality — from the best grapes handled by the most talented hands — it doesn’t mean that you are going to automatically taste its full price. In fact, some of the most-prized bottles can evoke qualities — think soy sauce or pencil lead or even a barnyard in August — that are off-putting to the uninitiated.
by Marissa Bell in Recipes, January 24th, 2012
We know you’re working hard to plan the best Super Bowl bash imaginable, so it’s only natural that you should want to brag. Get in on the football fun by uploading your best appetizers, snacks and finger foods to our Food Network Fans’ Brag Book: Party Shots. If it’s finger-licking good then we want to see it. Winners get the ultimate bragging rights: We’ll feature our favorites in their very own post on FN Dish.
by Teri Tsang Barrett in How-to, January 24th, 2012
Ringing in the new year is a color that is both fresh and luscious. On HGTV’s Color of the Month blog, January’s hue has stirred up mixed reactions in the design world, but for food enthusiasts it’s a vital hue from our food rainbow. We see it in immunity-boosting foods like citrus and salmon. The hero this month is a shade called Pink Champagne and it’s here to rescue us from nagging colds in the form of grapefruit.
For me, this happy color is an escape from winter. Growing up, my aunt used to send baskets of oranges and grapefruits from Florida every winter. Savoring a slice of grapefruit this time of year always brings back warm memories for me. In lieu of this year’s shipment, I have been stocking up on bags of Florida pink grapefruits from the store and eating one every day. Why carve out half a grapefruit when you can enjoy the whole thing?
by Maria Russo in Recipes, January 23rd, 2012
Did you know that the fifth most-common finger cut can happen while you split a bagel? It’s got a name too: BRI, or bagel-related injury. Sometimes avoiding these kitchen problems is easier said than done, so here are a few tips to help you navigate your kitchen more safely.
1. Safely Split a Bagel
Lay it flat on a work surface while pressing down with one hand to keep it steady with your fingers splayed upward and out of harm’s reach. Hold a sharp serrated bread knife in your other hand and slice the bagel horizontally, keeping the knife parallel to the work surface.
2. Wipe Up Spills Immediately
Always keep dishrags handy while you’re cooking in the kitchen and toss one over a spill you might not have time for at the moment as a visual reminder — and clean it up as soon as you have time.
Stabilize your cutting board and more »
by Maria Russo in Recipes, January 23rd, 2012
It’s not too early to start thinking about dinner this weekend. Ditch those jarred tomato sauces, grab the family and cook up an authentic Italian-style feast in your own kitchen. We’ve compiled an entire menu of trattoria classics, such as pasta with meat sauce, hunter-style chicken, traditional tiramisu and more, so that you can bring the tried-and-true tastes of Italy into your home. Check out our favorite Italian recipes below, then let us know how you prepare your best Italian dishes.
If your Sunday dinners are anything like those at my house, they inevitably involve pasta with meat sauce, and maybe some ravioli or gnocchi, too. Food Network Magazine’s heavenly Sunday Meat Sauce With Orecchiette (pictured above) is full of robust flavors and hearty ingredients, including almost a dozen garlic cloves, authentic San Marzano tomatoes, tender beef and moist meatballs. Instead of resorting to spaghetti or rigatoni, give orecchiette noodles a try — the sauce perfectly coats and seeps into the underbelly of this tiny turtle shell-shaped pasta.
by Sarah De Heer in Shows, January 23rd, 2012
With abundant flavor, color and texture, this vibrant dish is the ultimate vegetarian plate. Crisp snow peas, tender squash and hearty brown rice combine with chickpeas cooked in a simple sesame oil-scallion mixture to create a fill-you-up lunch or dinner that is bursting with fresh tastes.
To add a serving of healthful greens to your meal, prepare a quick Spinach and Kale Salad, best served hot with red bell peppers and tangy balsamic vinegar.
Get the recipe: Steamed Vegetables With Roasted Chickpeas from Food Network Magazine
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Marisa McClellan in Recipes, January 20th, 2012
Every Sunday, two of Food Network’s most popular personalities, Rachael Ray and Guy Fieri, go head-to-head in Rachael vs. Guy Celebrity Cook-Off. Divided into Team Rachael and Team Guy, the celebrity contestants face intense weekly challenges that have them racing against the clock to prepare elaborate meals for up to 150 guests. The winning and losing teams are chosen by guest diners and after six episodes, the last celebrity standing will win a cash donation to his or her favorite charity.
Every week, FN Dish brings you exclusive exit interviews with the latest Celebrity Cook-Off exile to get the boot.
SPOILER ALERT: Find out who went home »
Come January, I’m ready to hunker down. Finally clear of the holiday frenzy, I crave slow evenings, mulled cider and the occasional quiet dinner party with a few friends.
Late-winter entertaining is a whole different beast from the string of holiday parties that stretch out across November and December. Now’s the time for slow-cooked, rich braises and stews that need nothing more than a glass of red wine to feel complete.
Last year, I spent most of this first month making oven-roasted beef stew. The year before, I revisited a braised turkey leg dish that I grew up eating out of my grandmother’s oval aluminum pot. This year, I can’t get the idea of pork posole out of my mind.
In the past, I’ve made green posole with a tomatillo puree, which is wonderfully mild and flavorful. Wanting to try something new, I determined that January 2012 is going to be focused on getting Rachael Ray’s recipe for Red Pork Posole just right.
Before you start braising, read Marisa’s tips »