by Priya Krishna in Contests, August 9th, 2012
by Andrea Albin in Food Network Magazine, August 9th, 2012
Make the most of your grill in these remaining summer weeks with the Smart Prep Marinating System. The liquid-tight, lockable container takes the mess out of marinating and breading while still infusing your dish with loads of flavor in seconds. Its compact size is also perfect for taking food on the go.
You can buy your own Smart Prep System, or enter in the comment field below for a chance to win one. To enter: Tell us your favorite kind of marinade in the comments. We’re giving away a Smart Prep System to three lucky, randomly selected commenters.
Read official rules before entering
by Dana Angelo White, August 9th, 2012
The T-bone pork chop is the perfect cut for grilling. Also called the “center cut” or “pork loin chop,” it’s immediately recognizable by the T-shaped bone running through it — much like the beefsteak of the same name. It’s mostly juicy loin meat, with a little bit of lean but tender tenderloin meat, and a nice amount of fat to impart lots of moisture and flavor. But the most important component is the bone itself, which does a lot to keep the chop from drying out as it cooks.
When you brine these chops, you end up with an even juicier cut. The chops in Food Network Magazine’s Grilled Pork Chops With Plum Ginger Chutney (pictured above) are brined in a mixture of water, sugar, salt, gin, vermouth and various spices. The botanical flavors of the booze really complement both the pork and the plum chutney. For your next barbecue, leave the boneless cuts at the store and try the T-bone instead. We promise you’ll be licking your chops.
Try our Farmers’ Market Menu
by Food Network Magazine in Food Network Magazine, In Season, August 9th, 2012
The steamy days of August make for outrageously sweet and juicy tomatoes. We’ve got an idea for every day this month, but whatever you do, don’t refrigerate them!
1. Start by getting all the fun facts. Read In Season: Tomatoes.
by Sara Levine in Shows, August 8th, 2012
Most of the sweet cherries grown in the United States are this large wine-colored variety. Their intense flavor and firm, crisp texture make them the ultimate all-purpose cherry, great for snacking or baking. They’re usually available from May to August.
by Simon Majumdar in Drinks, August 8th, 2012
In Stratford, Conn., Michael Savoie and his mother Cami needed Robert’s help to keep their 15-year-old Italian restaurant, Stella’s, alive. Despite working exhausting 90-hour weeks, Michael was clueless about food costs and lacked the leadership skills to effectively manage his staff. From management to decor, Robert and his team gave Stella’s a complete overhaul. We checked in with the Savoies a few months later to see how business is going.
In the months following their Restaurant: Impossible intervention, sales at Stella’s are up 20 percent.
Michael is letting his mother have access to the business financials. He now has a better grip on how to manage food costs. As the new general manager of Stella’s, Cami is also handling the catering side of the business and helping to keep costs down.
by Laura Loesch-Quintin in In Season, August 8th, 2012
A few weeks ago, I was lucky enough to spend some time in New Orleans. It has long been one of my favorite cities in the United States, both for its food and its people, and I always leap at any opportunity I get to visit.
I was even more excited on this occasion, however, as the particular reason for this visit was to attend the Tales of the Cocktail convention, which was celebrating its 10th anniversary. From an event which began in 2002 with just a handful of attendees, this celebration of the mixed drink now attracts well over 20,000 people, including representatives of all the major spirit brands as well as the best bartenders and cocktail enthusiasts from around the globe.
I will admit that it is, at its heart, an excuse for the cocktail community to have a really good time. There are also plenty of fascinating seminars, presentations by brands large and small, as well as enough tasting sessions to give you a good snapshot of what the latest developments are in the drinks business.
Here are the top five trends I saw emerging from 2012 Tales of the Cocktail:
1. Shrubs and Cobblers
If you thought that “shrubs” and “cobblers” had more to do with gardening and baking than with booze, think again. They are now appearing on cocktail menus all over the country.
Read more of Simon’s Top 5 Trends
by Victoria Phillips, August 8th, 2012
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today we’re exploring peppers.
Late summer means the arrival of sweet, colorful peppers. Ranging from green to red to yellow to orange and purple, they are refreshingly crunchy when raw and wonderfully tender when cooked. And, they pair particularly well with meat, whether grilled, tossed with pasta or stuffed.
If you plan on planting your very own pepper patch, be sure to check out HGTV Gardens for great tips like letting the pepper plants dry after each watering to avoid soil fungi. Before you get cooking, be sure to choose firm, richly colored peppers, avoiding those that are limp and shriveled. Store them in a refrigerator for up to one week.
If you’re in possession of a grill, look no further than Food Network Magazine’s Sausage-and-Pepper Skewers (pictured above) and Sunny’s Steak Fajitas With Chimichurri and Drunken Peppers. They’re definite crowd-pleasers. If you’re looking for a little challenge, try Bobby’s hearty Grilled Pizza With Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta. Better yet, get your guests involved in the pizza-making process.
Get more pepper recipes from family and friends
by Laura Fenton in How-to, August 8th, 2012
Healthy snacking doesn’t have to mean bland snacking. Next time a craving hits, grab a bag of kale chips (sometimes there’s just not time to make your own!). Fresh, leafy kale is air crisped at a low temperature to keep all of the plant&...
by Food Network Magazine in Food Network Magazine, August 7th, 2012
Winter is the season for one-pot meals and slow, simmered sauces. Summer’s the time for quick, high-heat grilling and flavor-packed condiments. From cookout fixings like ketchup and mustard to the mayonnaise that dresses lobster rolls, these tasty topping are stains waiting to happen. If you find yourself with condiments on your clothing, follow these simple steps to remove the offending marks:
Ketchup and other tomato-based sauces like barbecue sauce and salsa should first be scraped off of the cloth, to remove as much of the sauce as possible (a dull knife is a good scraping tool). Then spray the stain with a laundry pretreater, rub it into the stain and let the product work for at least 10 minutes before laundering. Opt for the warmest water the garment can take according to the care label and feel free to add color-safe bleach to the load.
Tre Mitchell Wright, fabric care expert at Whirlpool Institute of Fabric Science, recommends removing as much of the mustard as possible and then pretreating the spot with white vinegar. Launder according to the care label with detergent and a little color-safe bleach to finish the job.
Mayonnaise, melted butter and more
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include bite-sized cakes (winning name: “Swirly Temples”), crab-stuffed mushrooms (“Surf ‘N Earth”) and even an egg tart (“Breakfast in Bread”). In the June 2012 issue, we asked you to dream up names for this hot dog sandwich (pictured above). Some of our favorites were:
Pigs in a Bunk Bed
New Wilmington, Pa.
More favorites and the winner announced