by Maria Russo in Recipes, January 12th, 2013
by Marisa McClellan in Recipes, January 11th, 2013
While the New Year ushers in thoughts of renewed resolutions, changes big and small, and promises of fresh starts, it also culminates in a season of something else: football. To celebrate this football-focused month, FN Dish is bringing you weekly roundups of your favorite tailgate-ready munchies like juicy chicken wings, deliciously salty chips and dips, hearty sliders, decadent chocolate brownies and others to help you host the ultimate big-game bash every weekend. Check back each Friday in January for a complete menu of must-try recipes, plus simple entertaining tips and more winning ideas that are sure to score touchdowns with your friends and family.
The star dish at many tailgates, chicken wings are simple-to-make, blank canvases that are just waiting to be coated with flavor. Hot out of the oven or straight from the fryer, they can be tossed with any number of sweet and spicy sauces, glazes or rubs depending on your tastes and what ingredients you have on hand. Instead of relying on bags of frozen wings for a quick-fix meal or calling up your local wing joint for delivery, cook up can-do recipes to help you turn out restaurant-style chicken wings with ease.
Find out how to eat a chicken wing the right way
by Maria Russo in Recipes, January 8th, 2013
My most vivid memories of childhood are those ones in which my family is seated around our dining room table. I remember discussing potential Halloween costumes over stuffed green peppers and soldiering through those first cold nights of winter over big bowls of chicken and rice soup.
Different eras of my childhood are so deeply linked to the meals we ate frequently during those years that I still can’t eat those dishes without recalling long-past moments. Avocados and plums taste like my earliest days in Southern California. Fried eggs served on steamed white rice with a side of pickled ginger take me back to the months after my parents returned from a trip to Hawaii.
There’s one meal that we ate a lot during my high school and college years and even a single bite of it transports me. It was chicken breast (quickly cooked with garlic) and sauteed zucchini and baby spinach (often straight from the backyard garden) heaped on top of angel hair pasta (highly valued by my mother because it cooked quickly) and topped with a shower of grated Parmesan cheese.
Before you start boiling your pasta, read these tips:
by David Mechlowicz in How-to, November 23rd, 2012
When the 6:00 p.m. dinner rush hits, reach for a tried-and-true staple that you know will win over even the pickiest eaters in your family: chicken. Quick cooking and cost effective, chicken is a blank culinary canvas through which you can showcase bold flavors and textures and experiment with new ingredients and creative cooking techniques. Check out Food Network’s top five easy chicken recipes below, each a flavorful meal that can be made in 35 minutes or fewer.
5. Chicken Piccata With Lemon and Capers — A complete, all-in-one supper, this hearty plate boasts tender chicken topped with a light, tangy white wine sauce and a simple side of rice studded with lima beans.
4. Chicken Tortilla Soup — Juicy chunks of lean chicken breast are the star of this Mexican-inspired recipe, which is laced with lime juice and brimming with Monterrey cheese, creamy avocado and crunchy tortilla chips.
Get the top three easy chicken recipes
by FN Dish Editor in Community, September 16th, 2012
Thanksgiving is over, but the football games are just starting. If you’re tired of eating Thanksgiving leftovers (impossible, we know), dive into a pile of chicken wings. But before you start eating them, ask yourself this question: Am I eating this chicken wing the right way? Yes, there’s actually a right way to eat a chicken wing, and I promise it will make your entire perspective on eating wings a whole lot different.
So sit back, relax and watch. Once you’re done, find your favorite wing recipes to make so you can try it out yourself.
Every month I’ll be showing you the proper and easy way to eat something, so what would you like to see next? Tell me in the comments below.
by Maria Russo in Recipes, August 4th, 2012
This week’s Most Popular Pin of the Week is a one-pot crowd-pleaser that will soon become a staple recipe in your home: Food Network Magazine‘s Skillet Rosemary Chicken. Roast chicken, mushrooms and potatoes come together in one skillet for a hearty cool-weather supper. Rosemary sprigs and charred lemons bring rustic flavor to the dish.
For more recipes to usher in the fall season, visit Food Network’s Let’s Get Seasonal: Fall board on Pinterest.
Get the recipe: Skillet Rosemary Chicken
by Marisa McClellan in Recipes, July 13th, 2012
You’ve heard it before about this most beloved white meat: Grilled chicken can be boring. Sure, on its own, plain grilled chicken can be bland and dry, but it doesn’t have to — and should not be that way. To take everyday chicken to the next delicious level, try switching up cuts of chicken, experimenting with new cooking techniques and adding marinades, rubs and sauces to ensure moist, flavorful results. Follow Food Network’s three simple suggestions below to cook up crave-worthy chicken in a flash.
Buy a Better Bird:
Instead of reaching for boneless, skinless chicken breasts, give chicken thighs a chance instead. Dark meat is a tad fattier, so it’s inherently juicer and more flavorful. If you prefer lean white meat, however, look for bone-in chicken breasts — cooking chicken on the bone helps the meat maintain moisture.
by Andrea Albin in Behind the Scenes, Food Network Magazine, June 14th, 2012
My mother hates barbecue sauce. She won’t touch it on ribs, chicken or burgers, and can’t bear even the faintest whiff of barbecue potato chips. Her dislike is actually a point of contention in my parents’ marriage, since my father adores the stuff and once even went so far as to invest in a friend’s sauce company.
Ever the peacemaker, I’ve spent my adulthood searching out ways to create tasty grilled chicken that makes my entire family happy (in recent years, I’ve also had to work my husband’s distaste for dark meat into the chicken equation). It has to be entirely unrelated to a traditional ‘cue sauce while still being flavorful enough to turn my dad’s head away from his beloved Mr. Brown’s.
To that end, I’ve made batches of yogurt-marinated chicken breasts, a mountain of teriyaki chicken legs and even whole birds bathed in olive oil, lemon juice and rosemary and cooked under a clean cast-iron skillet.
Always on the lookout for ways to keep our summer cookouts interesting, when I spotted Bobby Flay’s recipe for Red Chile Buttermilk Chicken, I had a feeling it would be another variation that could potentially please the hearts and minds of my many persnickety family members. He has you whisk a number of spices into four cups of buttermilk, pour it over a bunch of chicken pieces and then let it sit for a while in the fridge. Once on the grill, the chicken pieces are cooked indirectly until just cooked through. The finished chicken is intensely moist and tender, nicely flavorful and shockingly easy. Plan a cookout and make it your Weekender soon.
Before you marinate your chicken, read these tips
by Katie Allen in Recipes, March 30th, 2012
In the June issue of Food Network Magazine, I put my own spin on fried chicken and eliminated what I think is the worst part of making the much-loved dish at home: the frying part. My kitchen always ends up spattered with oil. Not to mention, disposing of all the oil is a big pain.
To make this recipe, I took a technique I learned for making Italian chicken spiedini (essentially skewered chicken). Instead of deep frying, you coat chicken kebabs in bread crumbs and then grill them for a crispy, crunchy crust.
It took a couple of tries, but the natural fat in the chicken literally fries the bread-crumbs as they grill. You get the best of both worlds — the crispiness of frying and the smoky taste of grilling. Just make sure to keep the heat of your grill on medium so the chicken doesn’t get overly charred.
Try it: Crispy Grilled Chicken Thighs
Get more cookout ideas from Food Network Magazine
by Marisa McClellan in Recipes, March 23rd, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Click here for chicken salad 5 ways
One of the things I love about living in Philadelphia is the fact that the city has a deep well of secrets. No matter how many years I log in the City of Brotherly Love, I find that there’s always something new to discover.
In the neighborhood just north of South Street, there’s a Moroccan restaurant that you’ll never find on your own. Hidden behind an unmarked door, you walk off a residential street and into a world of lush fabrics, pillowed benches and low tables set with brass trays.
I’ve eaten there a few times since a friend first helped me find that hidden door. I love every part of the experience, from the ritual of washing hands to the fact that the meal moves slowly. However, most of all, I love a chicken dish they serve. Baked in phyllo dough, it’s highly spiced with ginger and cinnamon. The outside is dusted with sugar, so that you get sweet, savory and spicy all in a single bite.
Though it’s been years since I’ve had that chicken, I still crave it. However, a meal that lasts 2 1/2 hours doesn’t fit into my schedule as easily as it once did. I’m in that stage of life where most of my friends have small children, and though I love dining with my husband, you really need a group to make the most of a meal like this one.