To 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.
Tag: Food Network Magazine
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 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
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.
We love boneless meat for fast weeknight meals, but sometimes bone-in cuts are worth the extra cooking time. The bone prevents overcooking and insulates the meat, which makes it extra juicy and tender. Find a simple method for roasting bone-in chicken breasts in this Chicken and Apple Salad recipe from Food Network Magazine.
Use your holiday cookie cutters to make fun tree-shaped crackers: Just punch out shapes from wonton wrappers (usually found in the refrigerated section of the produce aisle). Place them on a parchment-lined baking sheet, brush with pesto and season with salt; bake at 350 degrees F until golden around the edges, about 8 minutes. Let cool, then store in an airtight container for up to 3 days.
(Photograph by Jeff Harris)
Evaporated milk is a great substitute for heavy cream when you want to trim down a recipe: It’s 16 grams of fat and 120 calories lighter per 1/4 cup. Evaporated milk is thick and creamy and it doesn’t curdle when heated the way low-fat milk can. Try it in soup, mac and cheese, or creamed veggies, like in the Chile-Rubbed Steak with Creamed Corn recipe from Food Network Magazine.
(Photograph by Marko Metzinger/Studio D.)
Trade your traditional holiday lights for a fun food-themed strand. Go for a sweet look with gumdrop string lights ($30 for 25 feet; holidayprojectors.com) or peppermint candy lights ($20 for 11 feet; lightsforalloccasions.com). Or if your family hides a pickle ornament in the tree every year (a quirky tradition in which the kid who finds the pickle gets an extra present), change the game with a strand of pickle string lights ($8 for 11 feet; thewirelesscatalog.com).
(Photograph by Kang Kim)
When Food Network Magazine went looking for the best edible gift from every state for our 50 States, 50 Food Gifts story, we hit a snag in Missouri: We were torn between toasted ravioli, a St. Louis classic and this famous, cartoonishly tall Caramel Pecan Levee High Apple Pie from Kimmswick ($47, plus overnight shipping; theblueowl.com). The ravioli ended up in the story, but we think the 9-inch-tall pie deserves a shout-out this year: Twenty years ago, a flood almost destroyed Kimmswick, but volunteers built a levee to save the town. The pie is a nod to the high levee. See the rest of the gifts here.