Tag: Food Network Magazine

Super Sardines

by in Food Network Magazine, April 19th, 2013

Sardine Salad SandwichSome of us in the test kitchen think sardines get a bad rep: They’re so often overlooked and sometimes even unfairly vilified. So we decided to hide them in Food Network Magazine‘s Sardine Salad Sandwich (pictured above) on page 66 of the April issue, adding heart-healthy omega-3 fatty acids, vitamins D and B12, iron and potassium to a lunchtime staple. (Bonus: Sardines are also very low in mercury.) This sandwich is so quick and delicious — we even fooled our own tasters into thinking it was tuna.

We also love adding sardines to our delicious Classic Nicoise Salad on page 150, or throwing chopped sardines into tomato sauce while it simmers and serving it over pasta.

Tell us: What’s your favorite way to eat sardines?

Wrap Like a Pro

by in Food Network Magazine, April 17th, 2013

How to Wrap a Burrito, Step 1 How to Wrap a Burrito, Step 2 How to Wrap a Burrito, Step 3 How to Wrap a Burrito, Step 4

Next time you make burritos, try these construction tips.

1. Layer the fillings horizontally across the lower half of your tortilla (not the middle), starting with absorbent ingredients like rice. Put the cheese against something hot like meat or beans so it will melt.

2. Fold up the bottom of the tortilla and tuck it under the filling.

3. Fold in the two sides.

4. Tightly roll up the burrito.

(Photographs by Christopher Testani)

March’s “Name This Dish” Contest Winner

by in Food Network Magazine, April 16th, 2013

Cheese FriesEach month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a stuffed cupcake (winning name: “Heart of the Batter“), a cheese puff tower (“Mount Chevrest“) and even a stuffed popover (“Puddin’ Pops“). In the March 2013 issue, we asked readers to dream up names for these cheese fries (pictured above). Some of our favorites were:

Web of Fries
Amy Wojcik
Clearwater, Fla.

Starch Madness
Ashley Denton
Camden, S.C.

More favorites and the winner announced

You Asked Food Network Stars

by in Food Network Magazine, April 11th, 2013

Food Network Magazine April Cover

Food Network stars answer your burning questions in the April issue of Food Network Magazine:

Justin, how would you describe your relationship with Alton? You two are definitely Food Network’s outside-the-box father-son dream team.
Amanda Bisesi via Facebook

I lost my father when I was in my teens, and as a young man I haven’t had the “paternal push” to get things done. I’ve just done things on my own — most of the time resulting in success. But now there is someone who I can bounce ideas off of as I continue to grow into my new role as TV-food-guru-outside-the-boxer.
— Justin Warner

Keep reading

Design a Spread

by in Food Network Magazine, April 10th, 2013

Ham and Goat Cheese SandwichesCombine a soft cheese, like goat cheese or ricotta, with chopped nuts, seeds, dried fruit, grated garlic or a favorite condiment to make a quick sandwich spread. (Food Network Magazine mixed goat cheese with hot sauce and pepitas for the Ham and Goat Cheese Sandwich pictured above.) You can also use the spread on crostini, or dollop it onto hot pasta for a fun, fast dinner.

How to Make Herbed Breadsticks

by in Food Network Magazine, April 8th, 2013

Herbed BreadsticksGive your breadsticks a fresh look for spring. Arrange refrigerated breadstick dough on a baking sheet and brush with a beaten egg. Place small, delicate herb leaves like dill, chervil, oregano or parsley on top, then brush with more of the egg and bake as directed.

(Photograph by Sam Kaplan)

Improve Your Sauce

by in Food Network Magazine, April 3rd, 2013

SauceSwirl a few tablespoons of cold butter into a pan sauce before you serve it — you’ll be amazed by how it improves the texture. Cut the butter into small pieces and whisk them in a few at a time, then remove the sauce from the heat and cover to keep warm. If the sauce gets too hot, the butter can separate and make the sauce oily. If this happens, just whisk in a few tablespoons of water.

(Photograph by Christopher Testani)

Bean Count: The Great Jelly Bean Debate

by in Food Network Magazine, March 31st, 2013

Jelly Beans

We didn’t need a massive Twitter poll to prove that black jelly beans are the black sheep of Easter candy: We’ve all seen those piles of uneaten ones left at the bottom of the bag. But we asked the question anyway, and sure enough, 65 percent of respondents said they leave the black ones behind. If you’re wondering why jelly bean makers don’t just eliminate them, executives at Brach’s say that the black beans are actually more of a hit than any other color. “People who love them really love them,” says company spokesman Hans Becher. How much? It’s the only flavor they sell by the whole bag.

(Photograph by Sam Kaplan)

Just the Facts: Melting

by in Food Network Magazine, March 28th, 2013

Melting Guide

Stretchy Melters
Instead of oozing, these get stringy and elastic when melted — good for when you want the cheese to stay put, like on pizza.
Stretchy Cheese Melters

Find out which cheeses are creamy and are non-melters

Know Your Conversions

by in Food Network Magazine, March 26th, 2013

measuring cup

Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

When a recipe calls for grated cheese, you might not always know how big a block you should buy. The texture of the cheese makes all the difference, but as a general rule, 3 to 4 ounces whole yields 1 cup grated. To measure grated cheese, put it in a dry measuring cup and tap it against the counter; don’t pack it firmly.

(Photograph by Marko Metzinger/Studio D)

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