Tag: Food Network Magazine

Freeze Some Bacon

by in Food Network Magazine, How-to, February 27th, 2014

Freeze Some BaconBacon is much easier to chop when it’s cold. Keep a stash in the freezer for weeknight meals — separate from the strips you use for breakfast — then just slice and dice straight from the freezer. If you need to separate the strips, microwave on defrost just until you can pull them apart.

Find a Lean Steak

by in Food Network Magazine, February 13th, 2014

Find a Lean SteakGood news for steak lovers: There are 16 cuts that contain fewer than 10 grams of fat per serving. Some of our favorites are top round, blade and flank because you don’t have to marinate them if you’re short on time. The key to keeping lean steak tender: Cook it to medium-rare and thinly slice it against the grain.

(Photograph by Justin Walker)

December’s Name This Dish Winner

by in Food Network Magazine, February 11th, 2014

December's Name This Dish WinnerEach month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a stacked salad (“Produce Stand“), a steak sandwich (“Kraut Pleaser“) and savory muffins (“Thyme Savors“). In the December 2013 issue, we asked readers to dream up names for this Santa ice cream treat (pictured above). Some of our favorites were:

Freeze Navidad
Denise Giarratano
Clearwater, Fla.

Jolly Ole St. Mint
MyLinda Kifer
Lee’s Summit, Mo.

Read more

Make a Lighter Cheese Sauce

by in Food Network Magazine, February 4th, 2014

How to Make a Lighter Cheese SauceTo create Food Network Magazine‘s trimmed-down mac and cheese (pictured above), we skipped the usual butter-flour roux and used pureed cooked cauliflower as a thickener. The cauliflower doesn’t alter the flavor — it just adds creaminess without the fat. It’s a great way to sneak in fiber and vitamins too. Try the cheese sauce from this recipe on top of veggies or other sides.

(Photograph by Justin Walker)

Fake Your Fries

by in Food Network Magazine, January 28th, 2014

Fake Your FriesBaked fries can taste as good as the real thing. Here’s the trick: Dip the potato sticks in egg whites whisked with herbs or spices before baking. Spread on a baking sheet coated with cooking spray and coat with more cooking spray, then bake at 425 degrees F until golden. The egg whites dry out in the oven and make the fries extra crisp — without excess oil. Try it out in Food Network Magazine‘s under-500-calories Chicken and Cheese Poutine (pictured above).

(Photograph by Justin Walker)

Tour Katie Lee’s Country Kitchen

by in Food Network Magazine, January 22nd, 2014

Tour Katie Lee's KitchenCheck out the country kitchen of new Food Network host Katie Lee (The Kitchen, Saturdays at 11am/10c), then pick up some of her finds for your own kitchen.

Keep reading

Cook with Tea

by in Food Network Magazine, January 20th, 2014

Cook With TeaTo add flavor without extra calories, turn to your favorite tea: Steep a bag in water and use that for boiling vegetables, cooking grains or poaching chicken and fish (like in Food Network Magazine‘s Green Tea Salmon). Try all kinds of tea, such as black, mint, chai, chamomile or spice. Just don’t steep the tea bag for too long; the flavor can become bitter.

Red or White Pizza: Which Do You Prefer?

by in Food Network Magazine, January 10th, 2014

pizza

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 red or white pizza.

November’s Name This Dish Contest Winner

by in Food Network Magazine, January 7th, 2014

November's Name This Dish Contest Winner 2013Each 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 a steak sandwich (“Kraut Pleaser“). In the November 2013 issue, we asked readers to dream up names for these savory muffins (pictured above). Some of our favorites were:

Black Friday Breakfast
Leslie Veach
Cleburne, Texas

Corn Stuffins
Kathleen Bosco
Manahawkin, N.J.

More favorites and the winner announced

Three Ways to Use: Ranch Dressing Mix

by in Food Network Magazine, January 4th, 2014

Huevos RancherosFood Network Magazine put chefs from Food Network Kitchens to the test: Create recipes that put a new spin on a pantry staple like chocolate syrup or creamed corn.

Ranch dressing isn’t just a great salad topper. Try these recipes that use the tangy mix to add some spunk to breakfast and easy snacks.

Click here for the recipes

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