Enter for a Chance to Win a New Nikon D3300

by in Contests, Food Network Magazine, May 16th, 2014

Enter for a Chance to Win a New Nikon D3300Enter for a Chance to Win a New Nikon D3300

Whether it’s to post on Instagram, send in a text or share on a blog, people love to take pictures of their food. The deliciousness of the dish, however, doesn’t always come through in the actual photo. A mediocre photo can make a tasty and brag-worthy dish look average or even unappealing. Ree Drummond knows this firsthand.

Fans know Ree for her beautiful food photography, but when she first started her blog, The Pioneer Woman, in 2006, she had no previous experience using a camera. She shared her top tips for taking a good food photo with Food Network Magazine, along with some of her early shots to show home cooks what not to do.

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A Picnic-Basket Breakthrough, Deep Thoughts During Lunch and Lego-Friendly Shot Glasses

by in News, May 16th, 2014

A Picnic-Basket BreakthroughWheely Convenient: Picnicking is great, but figuring out how to transport your sumptuous spread to the perfect spot can rank right up there with bugs as a buzz-killing complicating factor. Wouldn’t it be great if you could just ferry it all there on your bike? Enter (on two wheels) the Kickstarter-funded, Dutch-designed Fietsklik, a detachable, foldable recycled-plastic crate that snaps onto the back of your bike. The crate is big enough to transport up to 24 bottles of beer or 25 pounds of groceries. Who’s bringing the blanket? [Fietsklik via Food Republic]

Spicing Up Your Lunch Bag: Would you like your burrito with a side of deep thoughts? Chipotle believes you would. The Mexican restaurant chain is launching a “Cultivating Thought” initiative, tapping best-selling author Jonathan Safran Foer to bring illuminating quotes to its bags and cups. The two-minute essays and nuggets of wisdom from 10 writers – from Malcolm Gladwell, Toni Morrison and George Saunders to Judd Apatow and Sarah Silverman – will create “a small pocket of thoughtfulness right in the middle of the busy day,” Jonathan said. “We will never have a perfect world,” read the words of experimental psychologist Steven Pinker on one bag, “but it’s not romantic or naïve to work toward a better one.” Food for thought. [BusinessWire]

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This Week’s Nutrition News Feed

by in Uncategorized, May 16th, 2014

pickles

In this week’s news: A buzzkill study related to red wine emerges; a documentary suggests not all calories are created equal; and food dyes appear in unexpected places (et tu, pickles?).

Glass Half Empty, But Cheers Anyway
In 2006, Harvard sci...

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What to Watch: Nancy Fuller’s Leftover Strategies and the Finale of America’s Best Cook with Guest Judge Bobby Flay

by in Shows, May 16th, 2014

Bobby Flay and Ted AllenThis Saturday Food Network has all-new episodes from Ree Drummond, Nancy Fuller and The Kitchen. On The Pioneer Woman, Ree prepares a meal for the cowboys on the farm. Then on Farmhouse Rules, while her husband, David is out of the house, Nancy reinvents leftovers from the day before. Later on The Kitchen, the hosts show off some fun new uses for kitchen tools and they answer questions on The Kitchen Helpline.

On Sunday Damaris Phillips helps a friend plan a romantic dinner on Southern at Heart. Then Giada De Laurentiis runs through her favorite recipes, creating mini versions of them on Giada at Home. And Guy Fieri is cooking up his favorite spicy bar snacks on Guy’s Big Bite.

On Sunday evening, tune into four hours of competition, starting with a new episode of Guy’s Grocery Games followed by the finale of America’s Best Cook with guest judge Bobby Flay. Afterward tune in for a new Cutthroat Kitchen and Kitchen Casino.

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Star-a-Day: Sarah Penrod

by in Uncategorized, May 16th, 2014

Sarah PenrodSarah Penrod, 30, is a born-and-bred Texan who comes from a family of entertainers. She's been performing for her whole life and also has serious culinary chops, as she now owns her own business. This feisty chef has worked with celebrities and athle...

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A Whole Week of No-Cook Sides — Sensational Sides

by in Recipes, May 15th, 2014

Pinto Bean Salsa Salad

When it comes to favorite sides, FN Dish is on a no-cook kick. That means no stove, no oven, no grill, no Bunsen burner. Rather than charring, boiling or sauteing veggies down, we’re digging into a week’s work of no-cook sides that’ll breathe serious life into your weekly repertoire. Call it your last-minute “raw” cleanse before swim suit season, or just think it as a way of keeping things ultra-fresh.

Day 1: Despite its name, Pinto Bean Salsa Salad (pictured above) is more than just a condiment. Instead, it’s a chunky, spicy and colorful combination that’s good even without a tortilla chip.

Day 2: Some of the best no-cook sides just take some avid knife work. Take the Tomato, Onion and Cucumber Salad. After slicing the ingredients up, all there’s left to do is toss in an easy red-wine vinaigrette.

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Star-a-Day: Reuben Ruiz

by in Uncategorized, May 15th, 2014

Reuben RuizReuben Ruiz, 27, grew up in a traditional Cuban family that owns restaurants, and he started working in kitchens when he was just 10 years old. After struggling with his weight for many years, he now specializes in healthy dishes with a Latin influen...

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The Secret to Grilling the Perfect Steak (Indoors and Out)

by in How-to, News, May 14th, 2014

The Secret to Grilling the Perfect SteakLet’s talk steak. Just the thought of a thick, juicy slab of perfectly cooked beef will make the mouths of enthusiastic carnivores water. (Those who don’t eat meat may want to just move along to the next post.)

New York Times dining reporter Julia Moskin fills in her readers on her tried-and-true method for cooking steak on the stovetop: Forget the talk about dry rubs and marinating, she advises. Buy your meat from a butcher. Choose thinner, boneless cuts — marbled, about 1 inch thick. Keep the meat refrigerated until about a half-hour before you’re ready to cook, then pat it dry with paper towels. Use a cast-iron skillet (unoiled) and turn the heat up “insanely” high. Salt the pan (not the steak) and heat it some more. Lay down your meat, wait about a minute, then flip it every 30 seconds until – 4 or 5 minutes later – you have a perfectly cooked steak. It’ll be crusty on the outside, pink on the inside.

“If it’s good quality steak and you don’t cook it for more than five minutes per inch, you really can’t mess it up,” Richard Schatz of New York City’s Schatzie the Butcher reassures Julia’s readers. “Steak is nothing to be scared of.”

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Sloppy Joes Get a Mexican Spin

by in Recipes, Shows, May 14th, 2014

Sloppy JoesFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient Mexican chorizo. Unlike the Spanish variety, Mexican chorizo is a fresh sausage that requires cooking. In this Southwestern Sloppy Joes recipe it’s browned with garlic and onion and then cooked with tomatoes for a very flavorful and just-as-sloppy rendition as the classic joe. Once your family has a taste, they’ll keep coming back for seconds and thirds — and they might even request this over the classic recipe the next time.

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