by Food Network Magazine in Food Network Magazine, Holidays, December 21st, 2013
by Food Network Kitchen in Food Network Magazine, December 19th, 2013
Use your holiday cookie cutters to make fun tree-shaped crackers: Just punch out shapes from wonton wrappers (usually found in the refrigerated section of the produce aisle). Place them on a parchment-lined baking sheet, brush with pesto and season with salt; bake at 350 degrees F until golden around the edges, about 8 minutes. Let cool, then store in an airtight container for up to 3 days.
(Photograph by Jeff Harris)
by Food Network Magazine in Food Network Magazine, Holidays, December 17th, 2013
Evaporated milk is a great substitute for heavy cream when you want to trim down a recipe: It’s 16 grams of fat and 120 calories lighter per 1/4 cup. Evaporated milk is thick and creamy and it doesn’t curdle when heated the way low-fat milk can. Try it in soup, mac and cheese, or creamed veggies, like in the Chile-Rubbed Steak with Creamed Corn recipe from Food Network Magazine.
(Photograph by Marko Metzinger/Studio D.)
by Food Network Magazine in Food Network Magazine, Restaurants, December 15th, 2013
Trade your traditional holiday lights for a fun food-themed strand. Go for a sweet look with gumdrop string lights ($30 for 25 feet; holidayprojectors.com) or peppermint candy lights ($20 for 11 feet; lightsforalloccasions.com). Or if your family hides a pickle ornament in the tree every year (a quirky tradition in which the kid who finds the pickle gets an extra present), change the game with a strand of pickle string lights ($8 for 11 feet; thewirelesscatalog.com).
(Photograph by Kang Kim)
by Food Network Kitchen in Food Network Magazine, December 10th, 2013
When Food Network Magazine went looking for the best edible gift from every state for our 50 States, 50 Food Gifts story, we hit a snag in Missouri: We were torn between toasted ravioli, a St. Louis classic and this famous, cartoonishly tall Caramel Pecan Levee High Apple Pie from Kimmswick ($47, plus overnight shipping; theblueowl.com). The ravioli ended up in the story, but we think the 9-inch-tall pie deserves a shout-out this year: Twenty years ago, a flood almost destroyed Kimmswick, but volunteers built a levee to save the town. The pie is a nod to the high levee. See the rest of the gifts here.
by Food Network Magazine in Food Network Magazine, December 4th, 2013
Spices like cinnamon, allspice and nutmeg have been used for centuries in Mediterranean, Middle Eastern and Latin American cooking to bring out rich, meaty flavors in savory dishes. Try adding a pinch or two of your favorite baking spice to a rub for meat, or drop a cinnamon stick into simmering tomato sauce. Just remember: A little goes a long way.
by Food Network Magazine in Food Network Chef, Food Network Magazine, November 30th, 2013
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include coconut fried chicken (winning name: “Hawaii Fried-O“), a stacked salad (“Produce Stand“) and even fried ice cream (“Fryer and Ice“). In the October 2013 issue, we asked readers to dream up names for this steak sandwich (pictured above). Some of our favorites were:
Red Deer, Alberta
More favorites and the winner announced
by Food Network Magazine in Food Network Magazine, November 22nd, 2013
Check out Michael Symon’s New York City kitchen, then pick up some of his finds for your own kitchen.
by Food Network Magazine in Drinks, Food Network Magazine, November 20th, 2013
Pop quiz: What are the top-five grocery items sold during the week of Thanksgiving, excluding turkey? The obvious — milk, eggs and butter — are top-sellers year-round, including Thanksgiving week, but we were surprised that beer came in fifth across the country, beating out canned pumpkin and cranberry sauce. The fourth most popular item? That depends on which side of the country you’re on: East Coasters buy record amounts of cream cheese, while those in the West are big on packaged fried onions.
(Photograph by Kang Kim)
by Food Network Kitchen in Food Network Magazine, November 19th, 2013
An all-American holiday calls for American wine. These bottles chosen by Food Network Magazine pair well with the feast — and they’re all from the U.S.!
Below are five of our favorite whites, click here to get the rest.
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Don’t be fooled by the label “Grade A” on a bottle of maple syrup: It’s no better than Grade B. Grade B syrup is darker and has a stronger maple flavor; Grade A is milder. We prefer Grade B for cooking (we used it in a Kale-Sesame Chicken Salad for Food Network Magazine). Both grades are more expensive than the imitation stuff (“pancake syrup”), but real maple syrup is worth the splurge.
(Photograph by Lara Robby/Studio D.)