by Andrea Albin in Behind the Scenes, Food Network Magazine, August 6th, 2012
by Maria Russo in Recipes, August 6th, 2012
Each month, Food Network Kitchens chefs put more than 100 recipes to the test for Food Network Magazine. Dreaming up gelatin desserts for the July/August issue proved no easy feat: We wanted the bites to be fresh and elegant, yet whimsical and maybe a tiny bit kitschy (a concept we jokingly referred to as “jell-egance”).
The gelatin squares on page 90 of the July/August issue have a sleek modernist edge, but they originally started as a kid-friendly trompe l’oeil dessert (pictured above). We used the rind of a sugar baby and mini chocolate chips to give them their fun watermelon look.
Re-create it at home by pouring and setting the watermelon gelatin mixture in the hollowed-out half of a sugar baby watermelon. Make sure it’s completely set before cutting it, then apply the chocolate chips just before serving so they don’t turn to mush.
by Toby Amidor, August 6th, 2012
Even on the most hectic of weeknights, you shouldn’t have to settle for basic, boring meals simply because they’re easy to make. Believe it or not, in just 40 minutes — the time it takes to fix everyday chicken, meatloaf or burgers — you can whip up a three-course meal without breaking a sweat. Though multi-course meals can be heavy and rich, this one is light and seasonal, featuring a veggie-packed pasta dish, simple side salad and fresh, fruity dessert. Check out Food Network’s meatless menu below and surprise your family with this satisfying meal tonight.
Ready to enjoy in just 25 minutes, Food Network Magazine’s Fettuccine With Summer Vegetables and Goat Cheese (pictured above) is a creamy but light pasta that’s filled with good-for-you ingredients, like tomatoes, squash and wax beans. The beauty of this dish is that it requires hardly any cooking. Though you need to boil a pot of water, there’s no additional pan needed. The noodles and beans are cooked in the same water and the tomatoes and squash are left raw until they’re topped with the hot ingredients. The heat of the pasta warms the veggies, slowly melts the cheese and creates a silky-smooth sauce that perfectly coats each noodle. For added decadence, stir in nutty Parmesan and finish each bowl with extra dots of goat cheese.
by Robin Miller, August 6th, 2012
We eat when we’re happy, upset, stressed, bored — you get the picture. Oftentimes, these emotional indulgences become a more frequent event leading to weight gain. Use these 5 tactics to gain control.
#1: Recognize Hunger
Do you find yoursel...
by Simon Majumdar in Shows, August 6th, 2012
While researching nutrition for this post, I nearly fell off my chair when I ran the numbers for store-bought pasta salad. I knew prepared pasta dishes were fairly rich, but I didn’t think one two-cup serving had more calories, fat and sodium than...
by Dana Angelo White, August 5th, 2012
In this week’s Kitchen Stadium battle, the Chairman provided not one but a whole cornucopia of ingredients. He challenged the Iron Chef and his challenger to create an inspired tropical meal.
Some of the ingredients on the altar, such as coconuts, pineapples, mangos and green papaya are reasonably well known to regular viewers of Food Network. So, with your permission, I am going to put those to one side and concentrate on one ingredient with which people might not be quite so familiar: hearts of palm.
What are hearts of palm?
Hearts of palm are a crunchy and slightly sweet vegetable similar in taste to an artichoke heart. They are the bud or inner core taken from a range of palm trees including coconut, acai, jucara and pejibayes. They are also known by a number of other names including palmitos and palm hearts. In Florida, they were once known as swamp cabbage and are harvested from the Sabal or “cabbage” palmetto tree, which is the official tree of the Sunshine State.
by Allison Milam in Community, August 5th, 2012
After my weekly CSA delivery, I was prepared to write all about a gorgeous looking spaghetti squash that was in my share. But when I open the “squash,” I discovered that it wasn’t a squash at all, but a melon!
I put in a call in to my ...
by Food Network Magazine in Food Network Magazine, August 4th, 2012
Oftentimes, we may have a hard time understanding a dish’s popularity. Like last week’s holiday cookie craving. Who saw that one coming? Well, this week’s Most Popular Pin of the Week, Food Network Magazine‘s French Chocolate Pots de Crème, needs no explanation.
If there’s anything we love, it’s chocolate. Lots of it. As athletes skitter across our televisions on a nightly basis, there’s no better time to curl up on the couch with a little pot of custard in your lap. Each one is brimming with bittersweet chocolate and all things fluffy and light. Really, there’s nothing like submerging a spoon into something so rich and, well, it beats running the 100-meter dash.
For more recipes that prove perfect for couch-bound Olympics viewing, visit Food Network’s Let’s Game Day board on Pinterest.
by Toby Amidor, August 4th, 2012
Hot Tips from Food Network Kitchens’ Katherine Alford:
To check a steak for doneness, insert a thermometer into the side, not the top. Aim the tip of the thermometer toward the center of the meat: You’ll get a more precise reading there than from the hotter areas near the surface. Move the steak to the edge of the grill before taking the temperature to prevent overcooking.
(Photograph by Antonis Achilleos)
by Maria Russo in Recipes, August 4th, 2012
We’re kicking off August with an herb that’s been historically used to help promote male fertility. Learn why chives are so good for you, then try our mouthwatering chive recipes.
Chives are related to the garlic, leeks and onions ...
You’ve heard it before about this most beloved white meat: Grilled chicken can be boring. Sure, on its own, plain grilled chicken can be bland and dry, but it doesn’t have to — and should not be that way. To take everyday chicken to the next delicious level, try switching up cuts of chicken, experimenting with new cooking techniques and adding marinades, rubs and sauces to ensure moist, flavorful results. Follow Food Network’s three simple suggestions below to cook up crave-worthy chicken in a flash.
Buy a Better Bird:
Instead of reaching for boneless, skinless chicken breasts, give chicken thighs a chance instead. Dark meat is a tad fattier, so it’s inherently juicer and more flavorful. If you prefer lean white meat, however, look for bone-in chicken breasts — cooking chicken on the bone helps the meat maintain moisture.