Sometimes, things happen for a reason. This was the case for an unsuspecting box of rice cereal I had ready and waiting in the cupboard for my son Isaiah’s morning breakfast routine. I had be...
This month, Morgan Hass, Sarah Copeland and Rob Bleifer infuse cupcakes, cocktails and even ribs with subtle notes of black tea.
Recipe: Tea Cakes With Earl Grey Icing (pictured above)
Sarah says: “These tiny, rich chocolate cakes come alive with a playful puff of Earl Grey meringue.”
Iron Chef Michael Symon — the unofficial mayor of Cleveland — tells Food Network Magazine what to eat in his hometown.
Roasted Pig Head from The Greenhouse Tavern
Michael is known for his love of unusual cuts of meat, so it’s no surprise that he digs into half a pig’s head at least once a week. “It’s a lot of pig face,” he admits. The pig is seasoned with a spicy Southeast Asian style barbecue sauce and served with lettuce cups. Michael often stops at this spot after work: It’s next to his restaurant Lola, and the chef, Jonathon Sawyer, is an old friend. $31; 2038 East 4th St.; thegreenhousetavern.com
Team Alton was the first to lose a member with the departure of Cristie Schoen in Sunday’s premiere. Cristie, a movie-set caterer, came off as angry when she delivered her pitch for healthy eating (and a bland black-eyed pea and cabbage soup) in the Restaurant: Impossible challenge. She tried to redeem herself in the Producers’ Challenge, but Bob and Susie ultimately felt that Josh had more staying power.
“I got confused and you lost me at the end. I don’t see the joy and the excitement that will excite an entire nation to eat healthy,” Bob Tuschman told Cristie. She handled her early exit gracefully, but with regrets about her performance: “I’m really disappointed that I did not make it close to the top because I do have such an important message to share. I wasn’t able to communicate that message out.”
Hear more from Alton, Bob and Cristie in her exclusive exit interview. Do you think she deserved to be the first to go?
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s “Name This Dish” contest. Previous dishes include brownies (winning name: “Brownie Rubble”), crab-stuffed mushrooms (“Surf ‘N Earth”) and even an over-the-top breakfast (“Scotch on the Rocks”). In the April 2012 issue, we asked you to dream up names for an egg tart (pictured above). Some of our favorites were:
Marstons Mills, MA
My Flaky Bakey Tart
Looking for a way to make the most of your workouts? Try a heart-rate monitor on for size.
What is a Heart-Rate Monitor?
As advertised, these gadgets measure your heart rate (a.k.a take your pulse) by sensing and disp...
Easy to find and simple to prepare, tofu can replace pork, beef, chicken and more in any number of recipes that you want to make meatless. Most tofu is sold plain (without added flavoring), though it can absorb any seasonings you add to it, similar to how meat adopts the flavor of a marinade. Whether you crumble it atop a salad, grill it with barbecue sauce or sear it and serve with Asian-style noodles, tofu is a hearty vegetarian ingredient whose uses are endless.
Food Network Magazine features firm tofu in 30-minute tacos (pictured above). To prepare, first slice the tofu, dust it with taco seasoning and sauté it until it is crispy and caramelized. From there, stuff the tofu in toasted tortillas along with lime-scented coleslaw, shredded mozzarella cheese and bright salsa verde.
Serve with Alton’s five-star Guacamole, made with fresh avocados, Roma tomatoes and pinches of cumin and cayenne, to complete this Mexican-inspired feast.
Get the recipe: Tofu Tacos
Indoors or out, spring and summer parties call for dips. Creamy concoctions intended for dunking get folks fired up. It hardly matters what’s on the side – fresh vegetables, crackers, tortilla chips – ...