Each month, thousands of Food Network Magazine readers submit clever names for the back page “Name this Dish” contest. Previous dishes include brownies (winner name: “Brownie Rubble”), ice cream burgers (“BRRR-gers”) and even an over-the-top ham sandwich (“The Hammy Down”). In the June 2011 issue, we asked you to dream up names for pork-stuffed jalapeno peppers. Some of our favorites were “Pig Tails,” “Pigs in an Electric Blanket” and “Squealing Hots.” But the winner, Cathy Larson of Long Beach, CA, really hit the mark when she dubbed them “Pork-Bellied Poppers.”
To come up with Food Network Magazine’s perfect iced tea recipe, Food Network Kitchens recipe testers compared hot- and cold-brewed black, herbal and green teas, testing each with both tea bags and loose tea to ensure accurate results.
“Although the cold brew did have a nice, pristine flavor, you ended up having to use so much more tea,” recipe tester Andrea Albin, recipe tester, says.
You’ve dedicated your Sunday nights to watching Food Network Star all season and because of that, you’re considered a Star super fan. We thought we’d say “thank you” by giving away one $30 gift card to FoodNetworkStore.com today.
So how can you enter? Today, starting at 4 p.m EST, Food Network will post a question to fans our Twitter account @FoodNetwork about something that happened during the season — they might even help fans by posting a hint. If you know the answer to the question, come back to this post and leave your answer in the comments section of this blog post. One lucky commenter (with the correct answer), will be randomly selected to will win one $30 gift card.
Imagine the best Southern barbecue — cooked up in northern Africa.
That’s what this week’s ingredient — the Ethiopian seasoning blend known as berbere — tastes like. And it’s as good as it sounds.
Berbere is the flavor backbone of Ethiopian cooking, a cuisine built around heavily seasoned meats and stews served with a spongy flatbread called injera.
Berbere ties all of that together, doing duty as a dry rub for meats, a seasoning for stews, lentils and grains — even as a tableside condiment.
As with so many traditional seasoning blends, what goes into berbere can vary by region, town and by house.
But most versions begin with a base of ground chiles, ginger, fenugreek, cumin, cloves, coriander, cardamom, black pepper and salt.
Lisa Graham Goulet: What is the one sandwich you’ve tried and will never make again?
JM: Blood sausage sandwich — whoa.
Jon Barsanti Jr.: What was it like living with everybody under one roof?
JM: Difficult at times, but at the end of the day, we were all in the same boat experiencing the same things.
Sara Levine: What was your favorite challenge? Least favorite?
JM: Rachael Ray was a blast, but Iron Chef was very difficult.
Katie Lascano: What were you thinking on your first day of Food Network Star?
JM: Oh. My. Heavens. What did I just sign up for? There’s a dude with holes in his ears and a tanned up kid from Jersey — so many tattoos.
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free and this weekend dinner will be on the table in under 30 minutes.
Rachael sure loves burgers and in this version, she uses ground turkey seasoned with jalapeno peppers, cumin, cayenne, garlic and shallots. You won’t miss the beef — these juicy burgers are topped with turkey bacon and sliced pepper jack cheese.
Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.
You’ve dedicated your Sunday nights to watching Food Network Star all season and because of that, you’re considered a Star super fan. We thought we’d say “thank you” by giving away two $30 gift cards to FoodNetworkStore.com — one each day for the rest of this work week (Thursday and Friday).
So how can you enter? From August 18-19 at 4 p.m EST, Food Network will post a question to fans our Twitter account @FoodNetwork about something that happened during the season — they might even help fans by posting a hint. If you know the answer to the question, come back to this post and leave your answer in the comments section of this blog post. One lucky commenter (with the correct answer), will be randomly selected to will win one $30 gift card.
I know I love the cooling effect that a midsummer Mojito has on my system, but I didn’t realize that mint in general is a great antidote to hot weather. It makes sense, considering how popular mint tea is in arid countries like Egypt and Morocco. I’m not sure I’ll be drinking hot mint tea anytime soon, but I’ll definitely be adding this soothing herb to my summer fare.
In the morning I’ll use it in Food Network Magazine’s Mint Limeade (pictured above). For a post-work treat I’ll toss it into a bourbon-spiked Mint Julep. While I normally think of basil when I think of pesto, Giada’s Pea and Mint Pesto Crostini is an inspired take on the classic. For a completely no-cook appetizer, Paula’s Watermelon Salad With Mint Leaves is the best bet. It’s simply dressed in olive oil and red wine vinegar, then sprinkled with feta cheese and mint.
While summer might be coming to a close, Food Network is just beginning to ramp up its schedule with two new shows for September: Crave and Sweet Genius. So after you’ve unpacked after that last trip to the beach, gather the family and check out the latest Food Network has to offer:
Hosted by food critic and journalist Troy Johnson, Crave takes viewers on a cross-country journey for the most perfect versions of the foods he craves like pizza, pork, fried chicken and ice cream. Enthralled by the culinary wonders surrounding him, Troy will travel anywhere and try anything in pursuit of his obsession.
Premieres: Monday, August 29 at 8:30 p.m. Eastern/ 7:30 p.m. Central