by Food Network Magazine in Food Network Chef, Food Network Magazine, June 5th, 2013
by Victoria Phillips, June 5th, 2013
Food Network stars answer your burning questions from the May issue of Food Network Magazine.
Guy, recipes often ask for different kinds of mustard — dry, ground, yellow. Does it really matter which I use?
Anja Martin from Thrall, Texas
Yes, it does matter. The reason has to do with intensity. It’s best to use the one the recipe calls for the first time around and then take the liberty to tweak to your taste after. For me, the hotter the mustard, the better!
— Guy Fieri
Sunny, some men hate it when their significant others pick food off their plates — and my man is no exception. But for some reason, there is always a bite on his plate that calls my name. How do I take it off his plate without irritating him?
Kathleen Sebastian from Richmond, Calif.
by Foodlets in Family, June 5th, 2013
Treat dad on his big day by making dinner for the night—or even the rest of the week!—with this chicken sampler from Omaha Steaks. Four boneless chicken breasts are marinated in a five different seasoning blends: Caribbean, oven-roasted, sesame,...
by Maria Russo, June 5th, 2013
French fries aside, my kids don’t exactly clamor for potatoes. I’ve made them all sorts of ways: oven-roasted fries, mashed with kale and Parmesan cheese, smashed with Greek yogurt, steamed with butter and herbs — and while those options have all had their ups and downs, this technique is the one that brought actual squeals to the table.
The trick was a simple bag of colored potatoes along with a set of vegetable cutters. Together they produced a giggle fest of interest before our girls even tried the potatoes. Before I even baked them. What color will the potato be inside? Will there be stars or hearts? Can I mix them up in the oil?
For roasted potatoes, my favorite way to go is extra-virgin olive oil, garlic pushed through the press, salt and a couple rounds of pepper out of the grinder. Dump all that along with the potatoes right onto a baking sheet, mix with bare hands, spread out and roast at 425 degrees F for about 25 minutes, depending on the size of the potato pieces. Flip them once along the way.
by Catherine McCord in Entertaining, June 4th, 2013
As Sunday afternoons turn to evenings and the hours until the next episode of Food Network Star tick away, how do you settle in to watch the latest premiere? No matter who you're with or where you're watching from, you surely have on hand a spread of...
by Sarah De Heer, June 4th, 2013
Whether it’s for a bridal shower or a wedding, the perfect gift is as fulfilling for the bride as it can be for you. But as we embark on the big wedding season of the year, there’s an endless amount of items to choose from when looking for a gift you know the bride and groom will use in their kitchen.
One of my favorites to give is a spoon and spatula bouquet. Wrapped up in lots of beautiful ribbons, you can turn a really fun idea into tons of well-priced utensils the newly married couple can enjoy using to cook meal after meal for a lifetime.
Make your own now
by Dana Angelo White, June 4th, 2013
The newest season of Star kicked off this past Sunday night, and along with 12 new contestants, there are a couple of new features added to the show that may be unfamiliar to fans. This handy little guide should help navigate you through the next 10 ...
by Food Network Magazine in Food Network Magazine, June 4th, 2013
Is a loaded frozen yogurt sundae your idea of a healthy treat? Watch out! Here’s what to know before you hit up one of those super-popular frozen yogurt bars.
Think about the weight of your frozen treat or your waistline may...
by Lauren Miyashiro in Books, June 3rd, 2013
Hot Tips From Food Network Kitchens’ Katherine Alford:
One of our favorite new supermarket finds is frozen brown rice. It’s fully cooked and ready to use: You can add it straight from the freezer to soups, stews and stir-fries and saving about 45 minutes of cooking time.
(Photograph by Julia Cawley/Studio D)
by Sarah De Heer, June 3rd, 2013
There’s no right or wrong way to learn how to cook. Some people are more logical and some are more visual. For the latter group, traditional cookbooks can be a bit intimidating, which is exactly where Katie Shelly drew her inspiration for her upcoming cookbook, Picture Cook.
Katie doesn’t credit herself with particular culinary intuition or talent. She learned to cook through experimenting and focuses on making “food that is tasty and does the job.” Composed of 50 recipe “blueprints,” her book covers snacktime to dinnertime with illustrated ingredients and steps. Her hope is that home cooks will find the drawings straightforward and easy to improvise.
Do you dive into a recipe right away or watch Ina or Alton make it first? If you’re a person who learns by seeing, perhaps recipe drawings are just the inspiration you need in the kitchen. Let us know what you think — what works for you?
To learn more about Picture Cook, head over to NPR’s food blog, The Salt.
Eleven episodes, 12 contestants, countless challenges and only one ultimate dream come true. Every Sunday, Bobby, Giada and Alton will take on the difficult task of eliminating one finalist in the quest to help guide fans to vote for Food Network’s next sensation. And this is no easy task. Check back here every week to read Star Talk’s exclusive exit interview with the latest Star hopeful to leave Star Kitchen.
If you missed the show and recorded it, don’t read any further — Star Talk is about to chat with the first finalist to go home.
Daniela Perez-Reyes, from the very beginning, proved she had the smile, charm and culinary chops to be on Food Network Star, but her journey was short-lived.