by FN Dish Editor in Recipes, April 27th, 2011
by Kirsten Vala in Recipes, January 30th, 2011
You would never guess that fruity olive oil is the secret ingredient in this light, lemony cake. Grated lemon zest and fresh thyme are added to the batter for sweet and savory combination, while a glaze of confectioners’ sugar, lemon juice and butter is drizzled on top.
Get the recipe: Mini Olive Oil Cakes With Lemon Glaze
Browse more of Food Network’s olive oil recipes.
by Michelle Buffardi in View All Posts, May 28th, 2010
Bake up Meyer Lemon-Cranberry Bundt Cake while Meyer lemons are in season.
Meyer lemons are ripe and ready, in peak season now. Do not wait, they have no mercy for procrastinators – whether you have a collection of Meyer lemon recipes stashed away for the season or you want to try your favorite lemon recipe with this alternate citrus fruit, this is your chance, now is the time.
The famously allusive Meyer lemon is thought to be a cross between an orange and a lemon, so they’re sweeter and less acidic than your normal run-of-the-mill lemons. Look for them in grocery stores and produce markets – they should stick around until early Spring. And if you can’t find them, go ahead and cook up some regular lemon dishes and sweets (just add a touch more sugar to compensate) – all citrus is beautiful this time of year.
by Fay in View All Posts, November 20th, 2008
- Twitter Talk: Thursday was all about lemons and you love these bars as much as we do.
We love asking you what you’re cooking and we never tire of reading your responses. Many of you are grilling for Memorial Day weekend, and not just burgers and ‘dogs — over on Facebook you’re talking about hickory grilled spareribs, whole butterflied chicken injected with jalapeno butter, bacon-wrapped shrimp, sweet potatoes, grilled pizza, Coca-Cola baby back ribs, corn on the cob, peaches and pineapple (served with ice cream, we presume).
And to our fans who report broken grills or thunderstorms in the forecast, we’re truly sorry! The weekend’s not lost though, you can still grill inside like Bobby.
We also shared Food Network Mag’s 50 bonus burger recipes on Facebook and you topped our ideas with dozens of your own — feta-stuffed burgers, seafood burgers, burgers topped with mango and jack cheese and turkey burgers with pesto. But major props go to Missi H. who made 5 of the 50 burgers so far. Let us know when you get to 50!
Twitter talk on Thursday was all about lemons, and it turns out you love lemon bars as much as we do. We shared our favorite tips, like rolling lemons on the counter before squeezing for more juice, and you offered a suggestion back: microwaving them for 5 seconds to soften them for even more juice.
Care to share more of your weekend food plans with us?
If you’ve ever tried to talk to camera while wielding a large chef’s knife, you’d know that it’s easy to mistake your finger for a piece of produce. You might also know that thumb wounds seem to bleed disproportionately to the severity of the cut. At least we found that out on set at Ask Aida, Season 2.
It was Shoot Day One and all was going as smoothly as ever, until poor Aida missed the preserved lemon and got her thumb instead. Ever the trooper, she wanted to patch and get back into action, but her thumb was not cooperating. I immediately thought of liquid bandage, but it turns out that stuff doesn’t work well on cuts that are still bleeding. The first aid kit had clotting spray, but that failed as well.
Producer Matt applied pressure, but all that did was make it hurt even worse. It wasn’t until a crew member suggested a wet tea bag that we found our solution. Who knew? Apparently the tannic acid in tea is a natural coagulant. It’s a common remedy after getting wisdom teeth pulled or for problematic cuts on pets. For all that we know about food, our ‘food as first aid‘ knowledge is pretty light! Learn something new every day — particularly on set.
– FN Fay, Program Manager