In Food Network Magazine, we occasionally make Southeast Asian-inspired recipes that call for fish sauce, like the Rice Noodle-Shrimp Salad (pictured above) in our June issue. This sauce is a staple of Thailand, the Philippines, Vietnam and really the entire region, and is usually made from fermented anchovies. Sounds scary, we know, and it can smell scary, too — very pungent. But it can be surprisingly subtle and can add an astounding depth of flavor as well as authenticity to a dish. We’re lucky that we can now find fish sauce in the Asian section of most big grocery stores. But if you are lucky enough to live near an Asian market, you will likely see several different brands on the shelf, each of different origins and with its own subtly unique flavor.
In November of last year, right before we started developing our recipes for June, I had the good fortune of visiting Vietnam. The food, of course, was amazing. And while there, I was surprised to learn about the variety of fish sauces and fish sauce blends they used. The most common variety by far is nuoc cham: fish sauce diluted with water, sugar and lime juice, usually seasoned with garlic and fresh chilies. Not only is it delicious, but because its flavor is slightly more subdued, it is the perfect starting point for fish sauce novices. In the Rice Noodle-Shrimp Salad, I created my own version of nuoc cham as the salad dressing. It imparts tons of flavor to the rice noodles, but it’s also extremely versatile: It’s great as a dipping sauce for grilled chicken, for instance.
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As with many convenience items on the market, the pita pocket section of the grocery store has blown up. Sizes ranges from regular to mini to super mini (such as Itsy-Bitsy). You can find pre-cut or whole pitas and varieties include white, whole whe...
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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 spread features juicy grilled steak that won’t break the bank.
No matter if you’re buying filet mignon or flank steak, the price of beef can leave a sizable dent in your wallet, especially if you’re shopping to feed a crowd. But even though it’s a splurge item for many, steak is indeed a can-do meat for your next weekend cookout; the trick is knowing what to buy and how to stretch it so that you get the most for your money.
Choosing the Best Cut
About that filet mignon — skip it. Stick to the flank or other budget-friendly cuts like hanger or skirt steak. These pieces of beef are every bit as flavorful as their expensive counterparts, but they’re thinner, so they’re more prone to overcooking. To remedy that and dodge chewy meat, simply keep the cooking time to a minimum. In his recipe for Skirt Steak (pictured above), Alton cooks the beef on hot charcoals for just 60 seconds on each side, then keeps it wrapped in foil for 15 minutes; the direct-heat method ensures that the meat develops a charred crust, while the aluminum tent helps it become tender. Click the play button on the video below to watch Alton make it.
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If you’re thinking of buying another tie for your dad this Father’s Day, stop right now. Does he really need another one? Instead, go for a homemade gift. It’s the perfect present for a food-loving dad who will appreciate a jar of tangy barbecue sauce, a caramel sauce made with beer or even a box of chocolate-covered bacon that he won’t stop raving about. But to complete the gift, add on a store-bought item, like a set of beer glasses for testing out some different varieties or a smoking kit for the next time he’s barbecuing. He’ll love that you’ve set him up with everything he needs for enjoying his favorite pastime.
FN Dish has done the work for you and come up with 10 ideas that pair a homemade food gift with a purchased item to make the perfect themed gift package. Find ideas for the beer lover, the barbecue enthusiast, the coffee lover and more.
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Most people I know put away their soup pots when summer rolls around. And while I understand the inclination (who wants to heat up their kitchen with a long-simmered thing when it’s 90 degrees F?), I am of the belief that soup is a four-season food.
In my mind, there’s no better way to make quick, easy work of all that garden and farmers’ market produce than with a simple soup. All spring I’ve been making pureed soups with peas, asparagus and sorrel, and I’m happily anticipating the coming glut of tomatoes, zucchini and eggplant.
Those three make a blissful soup when roasted, pureed with a little stock and seasoned with garlic, basil and grated Parmesan cheese. They can also be grilled, if you insist upon keeping the heat out of your kitchen.
I always take note when I spot a good soup for the spring and summer months (I shop for recipes the way other women hunt for shoes). Thanks to this habit of mine, when a giant head of escarole appeared in my first CSA share this weekend (along with parsley, tarragon and spring onions), I knew just where to turn: Rachael Ray’s Peas and Potato Soup With Tarragon Pesto.
Before you start cooking, read these tips
It’s an all-out war! With grilling season here, which type of burger should you be tossing on the barbecue?
Ground turkey has a reputation for being a very lean meat, but that’s only the case if you choose ground turkey bre...
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This weekend on Food Network, spend your day picnicking with Ree, going on a staycation with Trisha or kiddie camping with Jamie Deen. And learn something new: Giada delves into the best ways to cook and bake with apples and Guy teaches his son how to smoke chicken. Then visit Chicago’s Southside with Jeff Mauro to discover an ultimate sandwich recipe. Hang around on Sunday evening for a cupcake party with Fran Drescher and tune in for a burger bash on Food Network Star. Plus, watch Robert Irvine help a man find his way who is completely lost running his first restaurant.
Read about the shows
With only 11 weeks of competition between their premiere performances and the finale, Food Network Star hopefuls have the narrowest of windows to leave a lasting impression on the Selection Committee. It's up to them to find their culinary hooks qui...
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Popsicles: They’re nostalgic treats that put a smile on any kids face and while adults can enjoy them, too, it’s just not the same. This summer, Food Network Kitchens is changing that with a recipe that brings the two best parts of summer together: cocktails and ice pops. Learn how to make these tasty, spirited and eye-catching Bourbon Pops — serve them to adults at your next barbecue and watch their eyes light up just like the good ol’ days.
Find out what you’ll need to create these cold treats by clicking the play button above.
When was the last time you had a fresh, innovative meal from a food court vendor at your local shopping mall, something other than a slice of greasy pizza or a stale chocolate chip cookie? Never, right? Tyler Florence is about to change that this summer with his brand-new series, Food Court Wars, in which teams of budding restaurateurs with focused food points of view face off for the chance to open their dream eatery at malls across the country.
With Tyler — a longtime professional chef and restaurant owner at the helm — it won’t be enough for the teams to turn out quick-service meals to bargain-hungry shoppers; these groups of spouses and friends must demonstrate their management skills and business-minded expertise, plus ability to offer the highest-quality food, if they want to earn their own business and run it rent-free for an entire year. They’ll be forced to battle in challenges that test their original marketing ideas, purchasing know-how and basic food preparation skills before the most-profitable team can claim the win.
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