Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer to nosh on crispy or fatty bacon.
Tag: Food Network Magazine
Wonder how Ree Drummond celebrates Halloween? Food Network Magazine caught up with The Pioneer Woman — who lives miles from her neighbors, which makes trick-or-treating a commute. But before Ree and her four children (Alex, 16, Paige, 14, Bryce, 11, and Todd, 9) leave their Oklahoma ranch and drive to the nearest town in search of candy, Ree puts on a pre-party.
Ree’s recipes are simple to prepare and family-friendly. Check out the links below for Candy Corn Popcorn Balls and Bloody Punch, and browse the entire gallery from Food Network Magazine for behind-the-scenes photos and even more recipes.
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 frozen drink (“Gulp of Mexico“) and even fried ice cream (“Fryer and Ice“). In the September 2013 issue, we asked readers to dream up names for this stacked salad (pictured above). Some of our favorites were:
Pepper Mint Patty
The Bell Tower
I think it’s about time we in the test kitchen came clean: We’re obsessed with freeze-dried fruit. You will find it in our awesome Strawberry Cereal Treats (pictured above) in the October issue of Food Network Magazine, and you’ll see it in some upcoming issues too. Freeze-dried berries, peaches, pineapple and other fruit are popping up in more and more stores across the country. The packages can seem a little pricey considering they contain only about an ounce of fruit, but when you consider how much the fruit must have weighed before it was freeze-dried, the price really isn’t so bad. And believe me when I say that each little fruit packs a ton of flavor — it’s intense.
Many recipes tell you to test fish for doneness with a fork: If it flakes easily, it’s ready. But sometimes that’s too late. Instead, watch the fish carefully and pull it from the heat just when it changes from translucent to opaque, or even a moment before, as we did for Food Network Magazine‘s Thai Fish Curry. The fish will continue cooking after you take it off the heat.
Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer to nosh on fried or steamed dumplings.
Serve a candy corn-inspired cheese platter for Halloween.
To create this candy corn cheese platter, we molded goat cheese into a triangle to look like the tip, then we formed the middle with cubes of orange cheddar and the bottom with sliced havarti. Serve with crackers, or just replace the bottom layer with slices of pumpernickel bread — it’ll look like a piece of Indian-candy corn.
(Photograph by Kang Kim)
Nothing signals the beginning of the holiday season more than pumpkins do, and just as they start showing up on front porches across the country, they make their way into our kitchens too. Of course it’s possible to cook using fresh pumpkin, but I think that for almost every application, canned pumpkin puree just works better. Fresh pumpkin tends to be a little watery, but canned puree is smooth, rich and flavorful every time. Canned pumpkin is a delicious addition to all kinds of dishes, sweet and savory, and Food Network Magazine’s October booklet has 50 inspiring canned pumpkin recipes for the holidays.
The Pumpkin Pasta Alfredo (pictured above) and Pumpkin Oatmeal are two of my top picks, but another of my favorites didn’t make the list: Curried Pumpkin Ketchup. This spiced ketchup is really easy to make and is truly delicious. In the test kitchen, we sampled it on fries and loved it, and I think it would taste great slathered all over a meatloaf sandwich.
Ground spices lose flavor after about six months, but you probably won’t use a full jar of nutmeg that quickly. Buy whole nutmeg instead (it stays potent for two years) and grate just the amount you need each time. Use a fine grater and add the nutmeg sparingly — it will taste stronger than the pre-grated kind.
Coming up with 50 of anything for Food Network Magazine‘s monthly 50-recipe booklet can be daunting — in the past, the booklet has featured 50 tacos, 50 stuffed potatoes and 50 muffins. But this month Food Network Kitchens tackled a single ingredient: canned pumpkin.
Put this fall favorite to good use in soups, scones and more.