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 , 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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Momma’s Grizzly Grub — Truck-a-Day

by in Shows, August 13th, 2012

momma's grizzly grub
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.

This trio of dynamic women — Angela, daughter Adriane and best friend Tiffany — are on a mission to bring Angela’s home-style meals to a place that doesn’t have a lot of food trucks: Wasilla, Alaska. Angela left her daytime job as a financial analyst to pursue her passion for cooking full time. Angela confessed in her casting video that she’s watched every episode of every season of The Great Food Truck Race multiple times. Will she have a leg up against the other contestants?

Get a behind-the-scenes look at Momma’s Grizzly Grub food truck.

Breakfast Anytime — Meatless Monday

by in Recipes, August 13th, 2012


Who says that you must eat breakfast only in the morning? After all, it’s the most important meal of the day and you should be able to enjoy it whenever you want. Spice up your usual lunch or dinner routines by cooking up breakfast-style dishes for late-day meals. Check out Food Network’s collection of sweet and savory breakfast plates that will wow your family in the morning, afternoon and nighttime.

Though some breakfast dishes, like bacon and eggs and corned beef and hash, revolve around their meaty ingredients, vegetarian breakfasts can be hearty, too, especially when they consist of more than just cereal and toast. Ina’s Roasted Vegetable Frittata from Food Network Magazine, for example, is deliciously rich but still light and fluffy, made with a batter of whipped eggs and a splash of half-and-half. Speckled with soft, sweet roasted zucchini and bell pepper, this easy-to-do frittata offers fresh bites of summertime flavors laced with nutty Gruyere cheese. Perhaps the best part of frittatas is that they don’t need to be flipped like omelets do. You can avoid potentially messy flops by first cooking the eggs on a stovetop then baking them until golden brown and puffy. Since the eggs will move straight from the stove to the oven, it’s important to cook the frittata in an ovenproof pan for an easy transition.

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Healthy ‘Taters

by , August 13th, 2012


I’m not gonna lie, I grew up eating Tater Tots. They’re delicious, so what’s not to love? Maybe the 160-200 calories and 8-10 grams of fat per 3-ounce serving, depending on the brand (yes, there are many copycats). And that’s without cheese ...

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