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Tag: Food Network Magazine
When you’re chopping garlic, onion or other vegetables in a food processor, keep the motor running and drop the ingredients through the feed tube. The food will bounce around and won’t get stuck in the blade or along the edge of the bowl, so you’ll end up with nice, even pieces.
(Photograph by Ben Goldstein/Studio D.)
Instead of passing the breadbasket on Thanksgiving, serve this fun pull-apart loaf: Brush a tube pan with olive oil and put four or five toppings in small bowls (we used shredded cheddar, paprika, chopped dill, parsley and almonds). Form refrigerated breadstick dough into small balls (you’ll need three 11-ounce tubes), then roll each ball in a topping. Arrange the balls in the pan, drizzling with olive oil between layers. Drizzle with more olive oil and bake at 350 degrees F until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.
You can assemble the bread in the morning: Just cover with plastic wrap and refrigerate. Uncover and bake while your turkey rests.
(Photograph by Kang Kim)
Next time you make a stir-fry, use chicken thighs instead of the usual breasts. Thighs are juicier and more flavorful, and because they have a little more fat (they’re dark meat), they don’t dry out as easily. Another bonus: Thighs usually cost less per pound.
Try It: Chicken-Broccoli Stir-Fry
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.
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.