by Food Network Magazine in Food Network Magazine, How-to, August 15th, 2012
by Andrea Albin in Behind the Scenes, Food Network Magazine, June 28th, 2012
If you need to use up all of that basil from the garden, make basil-flavored salt: Pulse ½ cup kosher salt and ½ cup packed basil leaves in a food processor, then spread on a baking sheet and bake at 225 degrees F until dry, 30 to 40 minutes, tossing halfway through. Let cool and pulse again to make a fine powder. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.
(Photograph by Sam Kaplan)
by Heather Ramsdell in Community, How-to, January 18th, 2012
Dress up your margaritas with flavored salt. A bold flavor on the rim is a fun, easy way to gussy up a classic. In a recent issue of Food Network Magazine you’ll find three awesome variations, but I wanted to share one more favorite that we didn’t have room for this time around: a mixed-berry salt.
The tartness of the freeze-dried fruit goes perfectly with a margarita. And of course, feel free to experiment with whatever fruits you like!
Twice a month, we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish. They can’t reformulate a recipe for you, but they’re happy to help improve it.
Question: “How do I get my pizza crust to have that slightly chewy texture and hollow bubbles to obtain that authentic pizzeria-style crust?” — Stephanie.
Find out the answer to Stephanie’s question »