Make a Quick Pickle

by in Food Network Magazine, How-to, June 22nd, 2012

Cold Asian Noodles with Pork

Hot tips from Food Network Kitchens’ Katherine Alford:

Homemade pickles are a fun way to customize sandwiches and salads, and they don’t have to take days. You can pickle vegetables by soaking them in a vinegar-based brine for just 20 minutes, like Food Network Magazine did for these Cold Asian Noodles With Pork. Use a hot brine to pickle beets, carrots and other dense vegetables, and a cold brine for more delicate vegetables, like the red onion in these Chicken Salad Sandwiches With Walnut-Dill Pesto.

PW’s Breakfast Burritos — The Weekender

by in Recipes, June 22nd, 2012

Breakfast Burritos

I am the designated breakfast maker in my household. On weekdays, this means I make toast and coffee for myself and scramble a couple of eggs for my husband before he rushes off to work. On weekends, I try to do something a bit more leisurely. I often opt for waffles or pancakes (always made with my dad’s mix), but Scott has more of a savory tooth than a sweet one, so he regularly petitions for omelets and frittatas.

Lately, one of our favorite things to eat for breakfast while we read the newspapers (or, more often these days, our laptops) are breakfast burritos. I like that I can tuck some veggies into them and Scott likes the fact that he can sneak a bit more cheese into his when he thinks I’m not looking.

Though I often make our breakfast burritos without consulting a recipe, I do like to check out the versions that other people make in order to keep things interesting. Lately, I’ve been borrowing inspiration from this Pioneer Woman version that includes potatoes, sausage and peppers (I will confess that I sometimes tuck a little sautéed kale under the eggs, for a hit of leafy greens). A tasty Weekender, indeed!

Before you start planning your burritos, read these tips

10 Summer Food-Safety Tips

by , June 22nd, 2012
summer picnic food

Play it safe this summer when it comes to picnic foods.

The hot weather is the perfect time to picnic and cook outdoors, but  the warm weather also creates the perfect environment to support the growth of harmful food bugs. Keep your food and family...

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In Season: Blueberry Pie

by in Recipes, June 22nd, 2012

The secret to making the best pies is using the best-possible ingredients. In the fall and winter, when apple season is at its peak, warm, tender apple pies line holiday tables. Come springtime and its bounty of rhubarb, strawberry-rhubarb pies are the must-have variety. But now it’s summer, which means that bright blueberries are ripe for picking. This season, slice up one of Food Network’s favorite blueberry pies below, each an indulgent dessert of fresh fruit, light, flaky pastry and sweet summertime flavor.

5. Blueberry Pie With Chantilly Cream – A fancy name for vanilla-scented whipped cream, French Chantilly cream tops this decadent pie, built atop a sweet crust and filled with a mixture of thick blueberry compote and whole blueberries.

4. Frozen Blueberry Pie – Though Alton’s pie is served at room temperature, it’s made with fresh whole and mashed blueberries that he freezes with citrus and sugar then bakes.

Get the top three blueberry pie recipes

Wedding Food Takes Center Stage

by in News, June 21st, 2012

fava bean falafel
The arrival of warm weather and long days are sure signs that the wedding season is upon us. As the season shifts into high gear, we thought we’d check in on what’s hot and happening food-wise in the world of weddings. A whole lot, it turns out. Be assured the old rubber-chicken buffet clichés no longer apply. All the excitement of the contemporary food scene — street foods, far-flung flavors, techno-wizardry, updated retro classics, etc. — is coming to the party. There’s a lot less “continental” stuffiness and, ironically, far more sophistication and worldliness. A new adventurousness and license to have fun is unmistakably in evidence, allowing couples more room to personalize and invent. Wedding food is no longer something to endure; increasingly it is becoming another part of the evening’s entertainment.

Click for a sampling of top trends

Field Test: Citrus Spritzer

by in Product Reviews, June 21st, 2012

citrus spritzerIt’s a rare day that I’ll turn down the opportunity to bring a fun new gadget into my kitchen and make a bit of a mess. When the Citrus Spritzer came through the office, I jumped at the chance to test it out “in the field.” The little wonder’s claim to fame was that you simply pop it into your citrus fruit of choice and it will generate a light mist of citrus juice, as easy as spritzing water. I had a large bowl of citrus fruit at home, just waiting to be spritzed. It was fate.

I started with a small lemon, which I rolled gently on the counter to get the juices flowing. “Better give this little gadget a fighting chance,” I thought, skeptical that it could work. But lo! A couple pumps and I was getting perfect little puffs of lemon mist falling over my soon-to-be-sauteing green beans.

 

Find out what else it works on

Baking 101

by in How-to, June 20th, 2012

baking 101
I was classically trained at the Culinary Institute of America. The school prides itself on providing all its students the tools they need to succeed in the food industry. The most important tool I’ll pass along is “mise en place.” This is a French phrase used by chefs that translates to “everything in place.”

Baking 101 is, simply put, baking mise en place.

Baking can seem daunting to novices. I understand it seems very technical and can also be confusing. I will dispel many myths with these simple steps.

Before buying any ingredients for a recipe, read the entire recipe from start to finish. Look closely at all the ingredients. If for example, a recipe calls for room-temperature butter and eggs, make sure you pull them out of the fridge far enough in advance (at least one hour).

Preheating the oven is very important and should always be done before measuring out the ingredients.

Have a timer set and ready to go and more

Reinvented: Orzo Salad 5 Ways for Summer

by in Recipes, June 20th, 2012

orzo five ways
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.

Orzo is pretty delicious with just some butter and salt. But why not try one of these summertime-inspired orzo salads? The options are endless. Plus, you can serve them warm, room temperature or slightly chilled.

First, start with the classic