Off the Beaten Aisle: Anchovies

by in How-to, Recipes, August 11th, 2011

flatbread pizza with anchovies
If anchovies gross you out, know this: Compared to what people ate before there were anchovies, they’re practically cake and ice cream.

Because until about the 16th century there were no anchovies as we know them today. That is, small silvery fish that are boned, salt-cured and packed in oil.

Instead, there was garum — the juice of salted and fermented fish guts. Garum lost favor about 500 years ago when people learned how to make anchovies.

Can’t imagine why.

Anchovies, however, are not a singular fish. Most cuisines around the world have their own “anchovy,” most of which tend to be variants of one variety of fish, a relative of the herring.

Anchovies demystified »

Recipe of the Day: Grilled Lasagna

by in Recipes, August 11th, 2011

grilled lasagna
If you’re looking to keep your kitchen cool this summer, but don’t want to miss out on your favorite pasta dishes like lasagna, try experimenting with no-cook noodles. Becoming tender with just a drizzle of water inside a foil pouch, you can layer with whatever sauces, cheeses, meats and veggies you like.

Get the recipe for: Grilled Lasagna

Browse more of Food Network’s grilling recipes for summer.

Sips for Hot Summer Nights — Outsmarting Wine

by in Drinks, August 10th, 2011

summer wine
Every week, Mark Oldman — wine expert, acclaimed author and lead judge of the hit series The Winemakers — shares with readers the basics of wine, while making it fun and practical. In the coming weeks, he’ll tell you what to ask at a wine store, at what temperature to serve it and share his must-have wine tools.

There’s no shame in the expression, “I don’t want to have to think,” when it comes to selecting wine for the sizzling soirées of summer.  At this steamy time of year, even wine aficionados want their pleasure immediate and their price tags moderate.  When contemplating which corks to pull, strive for the alcoholic equivalent of a steel drum or the Black Eyed Peas’ exuberant “I Gotta Feeling” — these wine types are guaranteed to make “tonight a good night.”

Prosecco, Vinho Verde and Beaujolais »

Going For Gold for the ESPYs — Cupcake Wars Recap

by in Shows, August 10th, 2011

espy cupcake wars episode
Cupcake Wars judge Candace Nelson is the founder and pastry chef of Sprinkles Cupcakes, the world’s first cupcake bakery. She joins us on the FN Dish each week to recap all the sweet details of the competition from her seat at the judges’ table. Here’s what she had to say about this week’s episode.

In round one of Cupcake Wars ESPYs episode, we saw cupcakes packed with power foods like almonds, blueberries and even spinach, but Florian and I weren’t feeling too energized by the bakers’ efforts. Therese and Desi were too heavy-handed with the orange and almond flavors, and Rachel’s cupcakes were just plain raw. When your cupcake texture is described as “wet,” it’s not a good thing.

More behind-the-scene photos »

Bobby Flay Joins Season 3 of Worst Cooks

by in Shows, August 10th, 2011

bobby flay
Bobby Flay’s time as a judge on season seven of Food Network Star may be winding down, but season three of Worst Cooks in America is just beginning to heat up — with Flay battling it out against seasoned champ Anne Burrell.

With Anne leading one team and Bobby another, the country’s most hopeless cooks will compete for a $25,000 prize. The contestant with the best performance and progress could be you. Open casting calls are designated for later this month in cities including New York, Los Angeles, Miami, Houston and Minneapolis.

The new season is slated to premiere in February 2012.

Recipe of the Day: Paula’s Southern Baked Beans

by in Recipes, August 10th, 2011

southern baked beans
Paula tops brown sugar-spiked baked beans with bacon pieces for a weeknight side dish or potluck favorite.

Make it a complete meal by serving these smoky-sweet beans with Chili-Glazed Pork Ribs from Food Network Magazine.

Get the recipe: Southern Baked Beans

Browse more of Food Network’s side dish recipes for grilling season.

Menu Planning vs. Cooking on the Fly — Simple Scratch Suppers

by in Family, How-to, August 9th, 2011

cooking on the fly
Procrastination has been my strong suit ever since I can remember. Term papers were finished just before dawn on the day they were due. Studying for tests took place until the moment the bell rang, in an effort to cram in all I should’ve been paying attention to during the semester.

It’s quite funny, now that I’ve immersed myself in a world looming with deadlines. I’m not talking about my day job as a food writer. I’m talking about motherhood. Those in the trenches with me understand the feeling of a never-ending to-do list — laundry, homework help, cleaning, etc.

You’re wondering what any of this has to do with getting dinner on the table, right? Well, it certainly explains why I’m not a menu planner. I often give the excuse that I don’t want my “creativity” to be crowded. I say meal planning isn’t for me because I love the flexibility it offers to enjoy what I’m craving at the moment. The real reason I don’t plan our weekly meals, though, is to keep my love for cooking alive. If I planned our meals, I mean really sat down with a pen and paper, dinnertime would feel like a chore — and I already have plenty of those.

Read more