For a super fast dinner, pound your meat before grilling or sauteing it: Thinner pieces cook quickly (check out Food Network Magazine‘s Pork Scallopini Salad). Pounding also breaks up the connective tissue in tougher cuts, making them more tender. Place the meat between pieces of plastic wrap, and pound to an even thickness with the flat side of a meat mallet, a rolling pinor a small heavy skillet.
Tag: Food Network Magazine
Giada, your daughter, Jade, has such a mature palate. As the mother of an 8-month-old, I wonder if you have any advice to ensure my child will like different cuisines and not just kid stuff.
Ann Kording from Woodbridge, Va.
You can’t feed her kid stuff. As soon as she starts eating solids, you need to make her real food. Eight months is a little young because there are a lot of things she can’t eat yet, but as soon as possible she needs to eat what you eat. I grew up eating adult food with my parents, and Jade eats what we eat, too.
—Giada De Laurentiis
If you’re making a sauce, soup or stew with meat, a layer of fat will probably appear on the surface. To remove it, position your pot halfway off the burner: The fat will migrate to the cooler side. Then gently lower a ladle onto the surface of the fat (try not to disturb the surface too much or you’ll stir the fat back in). Better yet, if you have time, chill the dish: The fat will congeal and you can scoop it off.
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 hot or cold spinach dip.
When you’re making burgers, meatballs or other ground-meat dishes, combine equal parts of beef or pork with a leaner meat like turkey or chicken. You’ll save on fat and calories without sacrificing flavor and texture. We mixed ground beef with ground turkey for Food Network Magazine‘s Light Shepherd’s Pie — if you go all-turkey, you lose that great beefy taste.
Check out Jessica Seinfeld’s guesthouse kitchen, then pick up some of her finds for your own kitchen.
Jessica keeps big containers like these 2 1/2-gallon Montana jars stocked with bagels, chips and oranges for her guests. $35; anchorhocking.com
Hang a plate shelf like Jessica’s: It shows off her pieces, plus guests know just where to put everything. $70; ikea.com
We thought we had seen it all in the fake-food world, but crafters are cranking out something new and totally irresistible: crocheted snacks. Inspired by the popular Japanese art of amigurumi (crocheting small dolls and toys), American knitters have been dreaming up all sorts of fun meals, like this burger, dog and fries ($12/hot dog, $22/burger and fries; etsy.com). You can find free patterns online, or better yet, learn from the pros: This month, three big knitting stores — ImagiKnit in San Francisco (imagiknit.com), Purl Soho in New York City (purlsoho.com) and The Little Knittery in Los Angeles (thelittleknittery.com) — will launch food-design crochet classes.
(Photograph by Kang Kim)
Removing the stems from leafy greens like kale and chard is an oddly satisfying task. Here are two methods:
1. Hold the end of the stem in one hand (left image) and run your knife down both sides of the stem (away from you) to shave off the leaves.
2. Pull the leaves together (right image) and grab them with one hand. Then rip out the stem with the other hand.
(Photographs by Melissa Punch/Studio D.)
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a frozen drink (winning name: “Gulp of Mexico“), corn-crab deviled eggs (“Fish and Chicks“) and even cheese fries (“The Smotherload“). In the June 2013 issue, we asked readers to dream up names for this fried ice cream (pictured above). Some of our favorites were:
Freeze for All
Sunny, what is the perfect rub for slow-roasted pork butt and ribs?
John R. Verdensky via Facebook
The butt, or shoulder, is my favorite thing to slow-roast. Pork accepts flavor really well, so it’s fun to tailor the seasoning blend to your meal. The easiest is my grandma’s recipe, which is just Old Bay, sweet paprika, garlic and onion powder. I also like pumpkin pie spice blends or curry blends with plenty of salt and pepper. For ribs, I’m a daughter of the Carolinas, so I lean toward vinegar in my sauce. Or try rubbing the ribs with a blend of chili powder, lime juice and honey.