Tag: Food Network Magazine

Iron Chef Peanut Art

by in Food Network Magazine, Shows, May 31st, 2014


For the June issue of Food Network Magazine, artist Steve Casino turned ordinary peanuts into intricate Iron Chef caricatures. The “painter of nuts,” who is also a professional toy inventor, says the most difficult part of the process isn’t painting on such a small canvas, it’s finding the perfect nut — he’ll go through thousands of peanuts before finding the right shape.

Click play on the video above to catch a glimpse of the process and see the peanut chefs in the making.

Which Food Network chef would you like to see in peanut form? 
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Enter for a Chance to Win a New Nikon D3300

by in Contests, Food Network Magazine, May 16th, 2014

Enter for a Chance to Win a New Nikon D3300Enter for a Chance to Win a New Nikon D3300

Whether it’s to post on Instagram, send in a text or share on a blog, people love to take pictures of their food. The deliciousness of the dish, however, doesn’t always come through in the actual photo. A mediocre photo can make a tasty and brag-worthy dish look average or even unappealing. Ree Drummond knows this firsthand.

Fans know Ree for her beautiful food photography, but when she first started her blog, The Pioneer Woman, in 2006, she had no previous experience using a camera. She shared her top tips for taking a good food photo with Food Network Magazine, along with some of her early shots to show home cooks what not to do.

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Crisp or Cobbler: Which Do Your Prefer?

by in Food Network Magazine, Polls, May 6th, 2014

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer a crisp or cobbler.

POLL: What Are Your Breakfast Habits?

by in Food Network Magazine, Polls, May 3rd, 2014

Food Network Magazine is on a mission to find out how America eats breakfast. Vote in the polls below and tell FN Dish about your morning routine.

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POLL: What Are Your Favorite Breakfast Foods?

by in Food Network Magazine, Polls, May 1st, 2014

Food Network Magazine is on a mission to find out how America eats breakfast. Vote in the polls below and tell FN Dish how you prefer your morning meal.

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Corn On or Off the Cob: Which Do You Prefer?

by in Food Network Magazine, April 5th, 2014

Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish whether you prefer corn on the cob or off the cob.

Soften Tough Greens

by in Food Network Magazine, March 25th, 2014

tough greensHearty greens like kale, chard and collards are delicious in salads, but you’ll want to soften them so they aren’t so tough and chewy: Thinly slice the leaves and toss them with dressing (choose one that contains an acidic ingredient, like vinegar or lemon juice, which acts as a tenderizer). Let the greens sit, dressed, until they soften, about 10 minutes.

January/February’s “Name This Dish” Contest Winner

by in Food Network Magazine, March 19th, 2014

Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a steak sandwich (“Kraut Pleaser“), savory muffins (“Thyme Savors“) and a Santa ice cream treat (“Brrrr Humbug!“). In the January/February 2014 issue, we asked readers to dream up names for this rolled crepe (pictured above). Some of our favorites were:

Choc ‘n Roll
Lisa Marciano
Front Royal, Va.

Hula Loops
Kellie Langley
League City, Texas

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Infuse Your Grains

by in Food Network Magazine, March 17th, 2014

Pork with Rosemary PolentaNext time you’re making rice, grits or other grains, add some flavor to the cooking liquid. Throw in fresh herbs, dried chiles or a cinnamon stick and let steep a few minutes before adding the grains. Food Network Magazine used a rosemary sprig to infuse the polenta in this weeknight pork dinner (pictured above). If you’re using several ingredients, tie them together with kitchen twine or unwaxed floss so you can easily pull them out later.

Dress Up Your Pasta

by in Food Network Magazine, March 11th, 2014

penne with eggplant sauceTake a tip from the restaurant world and top your pasta with a dollop of ricotta instead of the usual Parmesan. It adds a creamy texture and a slightly sweet flavor — perfect with a tomato-based sauce, like Food Network Magazine’s Penne with Eggplant Sauce (pictured above). Look for fresh ricotta at the market: It’s extra soft and rich.