Behind the Booklet: 50 Things to Grill in Foil

by in Behind the Scenes, Food Network Magazine, June 25th, 2012

50 Things to Grill in Foil
Coming up with 50 of anything for Food Network Magazine’s monthly 50-recipe booklet can be daunting — in the past, the magazine has featured 50 tacos, 50 brownies and 50 grilled cheeses — but this month, chefs in Food Network Kitchens tackled the ultimate way to cook out: in foil packs.

Sure they included the usual suspects — chicken wings and various vegetables — but it’s dishes like Paella (No. 12), Gnocchi (No. 11) and Upside-Down Cakes (No. 47) that up the wow factor.

Traditionally, paella was cooked on an open flame, says Claudia Sidoti, Food Network test kitchen manager. Cooking paella in the foil pack resembles that traditional style, bringing a nice crunch to the rice, she adds.

Read tips our chefs picked up after making dozens of foil packs

Basil Pesto — Meatless Monday

by in Recipes, June 25th, 2012

basil pesto
A fresh, no-cook sauce that takes just moments to prepare, basil pesto is a must-have summer sauce that’s most traditionally made with bunches of fresh basil leaves, plenty of garlic, crunchy pine nuts, mounds of Parmesan cheese and fruity olive oil. If you’ve never made homemade pesto before, start with Food Network Magazine’s Basil Pesto (pictured above) — it’s an easy, versatile recipe that the whole family will enjoy. Though pesto is often featured atop pasta noodles, it can shine in salads, soups, appetizers and more. Check out Food Network’s pesto-based recipes below and let us know your favorite way to enjoy pesto.

With a smooth sauce and rich flavor, Food Network Magazine’s five-star Pesto Cream Tortellini is a go-to weeknight dinner that features tender tortellini — pillow-like pasta that is stuffed with either meat or cheese — and good-for-you broccoli. Pick up a package of store-bought tortellini to save time in the kitchen.

Giada’s Farro With Coarse Pesto is an Italian-style salad that can be featured as a hearty side dish or healthful light lunch. When making the pesto, Giada processes the basil mixture just until it’s coarse — the uneven texture will stand up well to the hefty weight of the grains. Be sure to boil the farro in vegetable broth or water, instead of chicken broth, to maintain a meatless dish.

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Baked Mozzarella Sticks

by , June 25th, 2012

Baked Mozzarella Sticks

Since most Americans dine out more than four times each week, we’re only in complete control of what we eat less than half of the time. In an ideal world, we’d know exactly what we’re consuming both at home and out — right? Consider ...

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Cooking with Tea

by , June 24th, 2012
mint tea

Tea -- it's for more than sipping.

A few weeks back we talked about the different types of teas and why they are so good for you. This week I wanted to expand on the topic because believe it or not, you can do more with tea than just drink it. Te...

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On the Blogs: Bacon’s Finally Losing Hype, Plus Trisha Yearwood’s Back for a Second Season

by in Community, June 23rd, 2012

trisha yearwoodWall Street Journal: Bacon is losing hype and smoked foods are rising on American menus. Even cocktail enthusiasts are embracing the trend.

The Hollywood Reporter: Grammy Award winner Trisha Yearwood will be back for a second season on Food Network. Check for new episodes of Trisha’s Southern Kitchen this fall.

Grist: Ever wonder why your McDonald’s burger doesn’t look like the perfect one in those commercials?

Huffington Post: Holding the fridge door open is bad, but we all seem to do it. “To make snacking procrastination more “green,” Chinese designer Changhong has created the S.Home Refrigerator, a full-size fridge that becomes transparent as you approach it.”

Kid-Friendly Burgers — Weekend Cookout

by in Family, Recipes, June 23rd, 2012

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’s dishes are sure to please your youngest eaters.

Though picky eaters may not yet be fans of Asian-style ribs or sausage kebabs, they’ll flip for juicy, pint-sized Smashed Sliders made just for them. The key to searing these five-star burgers is to press down on them with a spatula while they’re cooking; this will make the patties thinner than traditional burgers, but because they’re not cooked for as long a time, they’ll still be moist and tender. Nestle these easy-to-eat burgers inside slider-style buns and let your kids dress them up with their favorite toppings — ketchup, mustard and pickle slices are no-fail classics.

Main Course: Smashed Sliders
Side Dish: Mix and Match Pasta Salad
Dessert: Praline Ice Cream Sandwiches
Drink: Berry-Guava Lemonade

Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.

Caption It: Call Me Maybe

by , June 22nd, 2012

Just when they are thinking that Bob Tuschman and Susie Fogelson are their toughest critics, the remaining finalists meet a new team of evaluators this week: the press. This group of media professionals can potentially make or break a Star’s public image, so it is especially important for the contestants to wow them with their unique culinary points of view, engaging personas and stellar stage presences. Last week, Martita struggled to tout herself as “Mama Mexico” when Team Giada was gifted a Mexican-themed challenge, one in which she should have starred. Going forward, will Martita be able to embrace that individuality in front of the press? Is she hoping to phone a friend to save her from the challenge?

Before you tune in this Sunday at 9pm/8c, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this call-worthy moment in the comments below.

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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.