by Laura Fenton in How-to, August 8th, 2012
by Food Network Magazine in Food Network Magazine, August 7th, 2012
Winter is the season for one-pot meals and slow, simmered sauces. Summer’s the time for quick, high-heat grilling and flavor-packed condiments. From cookout fixings like ketchup and mustard to the mayonnaise that dresses lobster rolls, these tasty topping are stains waiting to happen. If you find yourself with condiments on your clothing, follow these simple steps to remove the offending marks:
Ketchup and other tomato-based sauces like barbecue sauce and salsa should first be scraped off of the cloth, to remove as much of the sauce as possible (a dull knife is a good scraping tool). Then spray the stain with a laundry pretreater, rub it into the stain and let the product work for at least 10 minutes before laundering. Opt for the warmest water the garment can take according to the care label and feel free to add color-safe bleach to the load.
Tre Mitchell Wright, fabric care expert at Whirlpool Institute of Fabric Science, recommends removing as much of the mustard as possible and then pretreating the spot with white vinegar. Launder according to the care label with detergent and a little color-safe bleach to finish the job.
Mayonnaise, melted butter and more
by Sarah De Heer in Shows, August 7th, 2012
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include bite-sized cakes (winning name: “Swirly Temples”), crab-stuffed mushrooms (“Surf ‘N Earth”) and even an egg tart (“Breakfast in Bread”). In the June 2012 issue, we asked you to dream up names for this hot dog sandwich (pictured above). Some of our favorites were:
Pigs in a Bunk Bed
New Wilmington, Pa.
More favorites and the winner announced
by Priya Krishna in Entertaining, August 7th, 2012
Redemption: That’s what the newest season of The Next Iron Chef is all about. You’ll see 10 familiar chefs battling it out again, proving they’ve got the skills to win the ultimate prize: the title of Iron Chef. Watch week after week as Alton Brown returns to host this series through an array of challenges that takes the contestants through Los Angeles and Las Vegas.
Putting their reputations on the line one more time for a chance to join the ranks of chefs including Bobby Flay, Marc Forgione, Jose Garces, Masaharu Morimoto, Michael Symon and Geoffrey Zakarian in Kitchen Stadium are:
- Nate Appleman, Amanda Freitag, Eric Greenspan and Jehangir Mehta from The Next Iron Chef Season Two
- Elizabeth Falkner, Alex Guarnaschelli and Spike Mendelsohn from the cast of The Next Iron Chef: Super Chefs
- First-time Next Iron Chef competitors Tim Love and Marcel Vigneron
Find out who the tenth slot will go to
by Dana Angelo White, August 7th, 2012
Having beautifully folded napkins at your table is an easy way to make a big impression on your guests when hosting a party. They can make your table look really sophisticated and they don’t require spending a lot of time or money. The French napkin fold is one of the more classic ways to fold a napkin that is simple, as well as utilitarian — it creates the perfect pocket into which you can tuck your silverware. Check out this easy first step (pictured below), then click through our French Napkin photo gallery to find out how to finish off this traditional fold.
by Toby Amidor, August 7th, 2012
Deciding whether a food is healthy or not can be really difficult, especially when food companies market their products in such clever ways. It’s even harder to decide between foods with healthy components, or similar-sounding foods. For this food...
by Food Network Magazine in Food Network Magazine, August 7th, 2012
You know you should be eating your fruits and veggies. But it’s just as important to your health to make sure your produce is clean and free of harmful pathogens. Luckily, there are simple tips you can follow to keep you and your loved ones sa...
by Andrea Albin in Behind the Scenes, Food Network Magazine, August 6th, 2012
Sliced bread is the measure against which we judge all the best things in life because without it we wouldn’t have one of the most ingenious food inventions of all time: the sandwich. Starting six months ago, we scoured America for the country’s most delicious sandwiches and we learned two things: One, you can put pretty much anything between two slices of bread, and two, almost everything tastes better that way. We considered sandwiches of all kinds — hot, cold, round, square, tall, pressed, wrapped, meaty, cheesy — and narrowed down our list of favorites to the single must-try sandwich in each state. Catch some of the best on Cooking Channel August 19 at 8pm, then get out there and try them!
Find your state’s sandwich: 50 States, 50 Sandwiches
The Great American Sandwich Poll results are in
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.
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...