Tag: Food Network Magazine

Behind the Booklet: 50 Slaws

by in Food Network Magazine, June 1st, 2013

Classic Slaw Recipe
Slaws are the ultimate summer salad: They are fresh and crisp, can be prepared hours in advance and make the perfect companion to grilled foods. In Food Network Magazine‘s June booklet, you get 50 awesome slaws to fulfill all your summer needs. But because we here in the Test Kitchen have too many ideas for our own good, we had a few slaw recipes left over that just couldn’t fit into the booklet. One of them is particularly special because of its longevity: It’s delicious in the summer, but transitions wonderfully into the cooler months. The combination of pear, endive, red cabbage, maple, cranberries and pecans will feel as at home on your Labor Day table as it will in your Thanksgiving spread.

Pear Endive Slaw With Maple Dressing: Combine (4-5 cups) 1/2 head thinly sliced red cabbage with 1 tablespoon kosher salt for 1 hour. Rinse well and pat dry. Whisk 1 tablespoon Dijon mustard, 2 tablespoons champagne vinegar, 3 tablespoons maple syrup; add 1/4 cup oil. Toss on cabbage with 3 sliced endives, 2 sliced pears, and 1/2 cup each dried cranberries and toasted chopped pecans.

Get the Look: Sunny Anderson’s Kitchen

by in Food Network Chef, Food Network Magazine, May 30th, 2013

sunny anderson's kitchen

Pick up some of Sunny’s finds for your own kitchen.

Monstera Leaf Garden Towels
Because she has several cats who like to paw at the curtains, Sunny made hers out of this extra-sturdy barkcloth fabric, in the Monstera Leaf Garden pattern. $17 per yard; islandshawaiianfabric.com

Read more

Use Up Those Buns

by in Food Network Magazine, May 28th, 2013

pesto chicken burgersHot Tips From Food Network Kitchens’ Katherine Alford:

Don’t let extra burger buns go to waste: Use them as a binder for chicken or veggie burgers, meatloaf or meatballs. For Food Network Magazine‘s Pesto Chicken Burgers (pictured above), we tore up a bun and mixed it with water to make a panade, a mixture of liquid and starch that holds ingredients together. Use this trick for any recipe that calls for breadcrumbs as a binder.

Fun Cooking: A Creative Way to Serve Condiments

by in Entertaining, Food Network Magazine, May 27th, 2013

Condiment Paint cans

We think this cookout idea is a stroke of genius. Serve condiments in new mini paint pails (foodsafe), with pastry brushes for spreading (pails, $4 each, containerstore.com; brushes, $3 each, norprowebstore.com). The brushes give you better coverage than a typical squeeze bottle — all the more reason to step up your condiments, too: Try our homemade ketchup.

(Photograph by Kang Kim)

April’s “Name This Dish” Contest Winner

by in Food Network Magazine, May 21st, 2013

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

Devil in Disguise
Julie Goldich
Tierra Verde, Fla.

Sea Leggs
Julie Link
Champlin, Minn.

More favorites and the winner announced

Improve Your Meatballs

by in Food Network Magazine, May 14th, 2013

Greek Meatball StewMeatballs are like burgers: The more you mess with the meat, the tougher they’ll be. Mix the ingredients with your hands until just combined — don’t overwork. And skip the browning; try poaching the meatballs in a broth or sauce, like we did in Food Network Magazine‘s Greek Meatball Stew. They’ll absorb the liquid and turn out extra tender.

Are You Food Network’s Biggest Fan?

by in Contests, Food Network Magazine, May 13th, 2013

Morimoto with fansProve it! Enter Food Network’s Biggest Fan Contest and you could win the chance to hang out with your favorite stars at the 2013 New York City Wine & Food Festival. You and a guest will fly roundtrip on United Airlines and stay at the Hudson Hotel in the heart of New York City. You’ll also receive a $1,000 FoodNetworkStore.com gift card. Tell us in 150 words or less why you’re Food Network’s biggest fan, then upload one to two photos displaying your devotion to Food Network. Enter here by June 24, 2013.

(Photograph from New York City Wine & Food Festival)

The Claws Come Out: Maryland Crab Debate

by in Food Network Magazine, May 13th, 2013

Soft-Shell Crab SandwichSome Maryland residents aren’t thrilled about the recent proposal of soft-shell crab, instead of crab cakes, as the official state sandwich. But Sen. Richard F. Colburn, the Eastern Shore Republican who introduced the bill, defends the decision: “The meat in some ‘Maryland crab cake sandwiches’ comes from as far away as Thailand,” he says. Soft-shell crab, meanwhile, has a short shelf life, so it’s more likely to be sourced locally. If it passes, the bill won’t go into effect until Oct. 1, about a month after soft-shell crab season ends. “As much as I may like to, I can’t justify this as an emergency bill,” Colburn says.

(Photograph by Kang Kim)

How to Bake Muffins With a Surprise Inside

by in Food Network Magazine, Holidays, May 10th, 2013

Muffin MessageIf you forgot the card this Mother’s Day, you can bake your message into a muffin instead: Cut a thin strip of parchment paper, write a note with a nontoxic marker, then fold the note in half lengthwise (so the ink faces the inside). Fold it one more time and push it into the muffin batter, leaving the ends poking out; bake as usual.

(Photograph by Kang Kim)

Double Trouble: Do You Double-Dip?

by in Food Network Magazine, May 9th, 2013

DipWe did a double take when we saw the results of a recent survey: Nearly half the people polled (45 percent) say it’s OK to dip your chip twice. Younger people seem less worried about germs and etiquette. A whopping 70 percent of 18- to 34-year-olds think it’s fine to go in for seconds. Don’t let that stop you from enjoying this month’s booklet of salsas and guacamoles, though — just dole out single servings in small cups. Or better yet, put out a serving spoon.

(Photograph by Kang Kim)

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