by Leah Brickley in Food Network Magazine, How-to, June 26th, 2012
by Sara Levine, June 26th, 2012
We’re hard at work in the test kitchen months before grilling season starts. We often find ourselves developing summertime favorites in the middle of winter, and finding a spot to grill (sometimes in the snow) can be challenging. I’m lucky enough to have a backyard and both a gas and charcoal grill, so I volunteer on occasion to bundle up and test recipes from home to ensure accuracy.
Here are some tips I picked up this past winter while testing recipes for the June issue of Food Network Magazine.
5 Tips for Successful Grilling:
1. Get organized. Make sure everything you need is organized and within reach of your grilling command station. Using a small baking sheet is a great way to keep sauces, seasonings, timers, thermometers, recipes and miscellaneous equipment nearby and ready.
2. Invest in a thermometer. If you’re cooking larger, more expensive cuts of meat using a thermometer can help with accurate cooking temperatures — so you don’t overcook that pricey steak. We in the test kitchens like digital instant-read thermometers.
Click here for three more tips
by Food Network Magazine in Food Network Magazine, June 26th, 2012
Team Alton will bring only two finalists to Miami after saying goodbye to Emily Ellyn in last Sunday’s episode. Emily embodied her “retro-rad” POV to a T, but after seven weeks she was still unable to open up and get comfortable on camera. After her presentation to the media panel, “awkward” was the word Jess Cagle from Entertainment Weekly used to describe her. “That’s a word you never want to hear about someone in front of a camera,” said Bob Tuschman.
Alton saw great potential in Emily: “She was a ready-made package. You could look at her and know what she was about. Retro-rad was great. She lives it. When she wasn’t on camera, she was on the side crocheting. She was the real thing!”
Through “happy tears,” Emily reflects on the Star experience and working with Alton: “There’s no way to even prepare for something like this. The whole thing was awesome. I gave it my best, and I made great food. I was more upset when I was voted off that I let Alton down. He was there for us 5,000 percent.”
by FN Dish Editor in Events, News, June 25th, 2012
Hot tips from Food Network Kitchens’ Katherine Alford:
When you’re making potato salad, season the potatoes with salt and vinegar as soon as they’re cooked but before dressing, like Food Network Magazine did in this Potato Salad With Peas; they soak up a ton of flavor when they’re hot. You can serve the salad at room temperature or chill it for later; just be sure to take it out of the fridge about 30 minutes before eating.
by Victoria Phillips in Behind the Scenes, Food Network Magazine, June 25th, 2012
In May, FN Dish announced that Food Network had been nominated for 12 different Emmy Awards. This past Saturday, two of our very own stars took home these coveted honors at the 39th Annual Daytime Entertainment Emmy Awards held in Beverly Hills, Calif.
Congratulations to Bobby Flay and the production team for winning Outstanding Culinary Program for Bobby Flay’s Barbecue Addiction and to Sandra Lee for winning Outstanding Lifestyle/ Culinary Host on Semi-Homemade Cooking.
Sandra’s makeup artists, Mark Payne and Alx Galasinao, took home a Creative Arts Emmy Award for Outstanding Achievement in Makeup on Semi-Homemade Cooking with Sandra Lee, as well.
by Maria Russo in Recipes, June 25th, 2012
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the magazine has featured 50 tacos, 50 brownies and 50 grilled cheeses — but this month, chefs in Food Network Kitchens tackled the ultimate way to cook out: in foil packs.
Sure they included the usual suspects — chicken wings and various vegetables — but it’s dishes like Paella (No. 12), Gnocchi (No. 11) and Upside-Down Cakes (No. 47) that up the wow factor.
Traditionally, paella was cooked on an open flame, says Claudia Sidoti, Food Network test kitchen manager. Cooking paella in the foil pack resembles that traditional style, bringing a nice crunch to the rice, she adds.
Read tips our chefs picked up after making dozens of foil packs
by Robin Miller, June 25th, 2012
A fresh, no-cook sauce that takes just moments to prepare, basil pesto is a must-have summer sauce that’s most traditionally made with bunches of fresh basil leaves, plenty of garlic, crunchy pine nuts, mounds of Parmesan cheese and fruity olive oil. If you’ve never made homemade pesto before, start with Food Network Magazine’s Basil Pesto (pictured above) — it’s an easy, versatile recipe that the whole family will enjoy. Though pesto is often featured atop pasta noodles, it can shine in salads, soups, appetizers and more. Check out Food Network’s pesto-based recipes below and let us know your favorite way to enjoy pesto.
With a smooth sauce and rich flavor, Food Network Magazine’s five-star Pesto Cream Tortellini is a go-to weeknight dinner that features tender tortellini — pillow-like pasta that is stuffed with either meat or cheese — and good-for-you broccoli. Pick up a package of store-bought tortellini to save time in the kitchen.
Giada’s Farro With Coarse Pesto is an Italian-style salad that can be featured as a hearty side dish or healthful light lunch. When making the pesto, Giada processes the basil mixture just until it’s coarse — the uneven texture will stand up well to the hefty weight of the grains. Be sure to boil the farro in vegetable broth or water, instead of chicken broth, to maintain a meatless dish.
by Aarti Sequeira, June 24th, 2012
Since most Americans dine out more than four times each week, we’re only in complete control of what we eat less than half of the time. In an ideal world, we’d know exactly what we’re consuming both at home and out — right? Consider ...
by Katie Cavuto-Boyle, June 24th, 2012
Aarti Sequeira won Food Network Star season 6 and expanded her popular blog into a cooking show, Aarti Party (catch it on Food Network, Sundays at 7:30am/6:30c). As a Star veteran watching from her couch at home, Aarti shares her insider’s take on...
by Lauren Miyashiro in Community, June 23rd, 2012
Tea -- it's for more than sipping.
A few weeks back we talked about the different types of teas and why they are so good for you. This week I wanted to expand on the topic because believe it or not, you can do more with tea than just drink it. Te...
Wall Street Journal: Bacon is losing hype and smoked foods are rising on American menus. Even cocktail enthusiasts are embracing the trend.
The Hollywood Reporter: Grammy Award winner Trisha Yearwood will be back for a second season on Food Network. Check for new episodes of Trisha’s Southern Kitchen this fall.
Grist: Ever wonder why your McDonald’s burger doesn’t look like the perfect one in those commercials?
Huffington Post: Holding the fridge door open is bad, but we all seem to do it. “To make snacking procrastination more “green,” Chinese designer Changhong has created the S.Home Refrigerator, a full-size fridge that becomes transparent as you approach it.”