by Joseph Erdos in Recipes, May 21st, 2013
by Joseph Erdos in Recipes, May 2nd, 2013
With Memorial Day this coming weekend, it’s time to get out the grill and brush up on your skills, because it’s the start of grilling season! And what’s more iconic for a backyard party than a juicy burger? If you want to be the best grill master on the block, you’ll need to know how to prepare those burgers the right way.
Food Network has everything you need to know to grill moist and juicy patties — and not those hard and tough pucks that make everyone cringe. There are many different guides on the subject, telling you to form the patties a certain way, to make a dimple in the patty and to not press the burgers as they cook. Yes, these are valid points, but when you want to get grilling, you don’t want to be reading a lengthy instruction manual on the subject. Food Network’s guide simplifies it for you, with just six tips that will get you great results.
Get the Burger Secrets
by Joseph Erdos in Recipes, March 21st, 2013
If you can’t make it to the Kentucky Derby this year, don’t be discouraged. Instead, throw your own celebration at home with a viewing party. Gather your family and friends for a day of fun filled with classic Kentucky dishes. Food Network has your menu covered with recipes for Kentucky Burgoo, Derby Pie, Mint Juleps (pictured above) and more. And just because you’re staying home doesn’t mean you shouldn’t dress up for the races — ladies, put on your hats, and gentleman, don’t forget your jackets!
Get the Kentucky Derby recipes
by Joseph Erdos in Recipes, March 20th, 2013
In most households a glistening baked ham takes focus at the table on Easter Sunday. For many it’s a tradition that isn’t often broken for fear of a family riot. But Easter doesn’t have to be all about ham. If you’re willing to stray from tradition and try a new and different main dish, Food Network has some great ideas for your holiday meal.
How about a rack of lamb or a roast pork loin or maybe even turkey? Lamb is actually a very popular Easter main dish in other parts of the world and pork comes in at a pretty close second. The following recipes are perfect for any Easter gathering, with flavors that bridge the changing seasons. Who knows — your family might just surprise you and love the new dish even more than the ham.
Get the Easter main dish recipes
by Joseph Erdos in Recipes, March 9th, 2013
Today is the first day of spring, which means Easter isn’t far behind. Both the season and the holiday celebrate renewal. So it’s fitting that one of the symbols of the Easter holiday is bread, for the fact that it rises from the use of yeast. Sweet yeast breads are a tradition around Easter time and can take the form of buns, rolls and even braided loaves studded with multicolored Easter eggs. These beautiful baked goods are great for breakfast, brunch or an after-meal sweet treat with coffee or tea.
You may think that baking bread is hard. Well, yes, it does take some time to knead the dough and then there’s the period when you’re waiting for it to rise, but, the end result is worth the effort. Plus if you’re only baking bread once every year, then why not just jump in and do it? Food Network has five great Easter bread recipes that are sure to make your holiday that much more special.
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by Joseph Erdos in Recipes, March 6th, 2013
When it comes to celebrating St. Patrick’s Day in America, a big part of the holiday is sitting down to a dinner of corned beef, typically boiled with cabbage, carrots and other root vegetables. But have you ever thought about how corned beef got to be “corned”? It’s actually not as difficult as you may imagine. If you know how to brine, or marinate, you’re already one step closer to making corned beef successfully in your own kitchen.
In the weeks leading up to the holiday, you can find packaged corned beef in the meat section of your local supermarket. This beef has already been corned, which means it has been cured in a brine of salt, sugar and spices. That’s really all it takes to make corned beef. The only catch is planning ahead, because the curing process does take some time (just about a week or so). But if you’ve got the time and want to try it at home yourself, Food Network has just the right recipe for you. And the best part is you’ll be able to tell your family that you made the corned beef from scratch — how many people can say that?
Get the recipe for homemade corned beef
by Joseph Erdos in Holidays, Recipes, February 23rd, 2013
If you’re a big tea drinker, you probably go through cups and cups of the cozy hot beverage on a daily basis. It’s a great way to relax and recharge, to soothe the throat or maybe it’s just a habit. But have you ever taken a moment to think about what uses tea may have in cooking? It’s a given that teas are flavorful — black teas are strong, green teas are light and then there are so many more types in between. Take some tea — maybe even your favorite kind — and incorporate it into a recipe. You’re bound to get flavorful results, not to mention a very creative meal.
There are actually many uses for teas in recipes: brining, poaching, braising and even baking are some methods that benefit from its use. And the best part is, these recipes don’t make you go out of your way to use the tea — in most cases it’s just swapping in brewed tea for the liquid that you would normally have used, like the water or stock in a braise, for example. If you’re willing to give cooking with tea a try, here are some of Food Network’s best recipes.
Get the recipes using tea
by Joseph Erdos in Holidays, Recipes, February 9th, 2013
These triangle-shaped treats may look like your average jam-filled cookies, almost like thumbprints, but they’re actually very special and have a significant meaning in Judaism.
Hamantaschen cookies are eaten traditionally every year on the holiday of Purim, which begins today, February 23 at sundown. The tender shortbread-like dough is the perfect vehicle for fruit, seed and nut fillings. A poppy seed filling is traditional, but you’ll also find recipes that call for raspberry jam, apricot preserves, prune lekvar or even chocolate-hazelnut spread. Sometimes you may even see nuts ground into to the dough.
Find out how the cookies are made and vote on your favorite filling
by Joseph Erdos in Recipes, December 16th, 2012
Chinese New Year celebrations are filled with time-honored traditions, fun festivals and superstitious beliefs, but the one thing that connects all of them and brings everyone together is the food. But it’s not just any food — it’s good luck food.
The dishes served during Chinese New Year, which lands on February 10 this year, are eaten because of what the ingredients signify or sometimes what the Chinese names can mean. You’ll find seafood, chicken, duck, pork, sausage, noodles and lots of vegetables on the traditional menu. These foods can symbolize abundance, prosperity, togetherness, wealth and more.
Get the Lucky Recipes
by Sara Levine in Shows, November 22nd, 2010
Gingerbread houses aren’t the only way to decorate with cookies around holiday time. Classic cut-out cookies make quite handsome ornaments. But what makes them even better than other handmade ornaments — like paper stars or pipe cleaner snowflakes — is that you can eat them (best the same day you bake them, of course). So if you’re bored of the same old decorations every year, why not try baking your own ornaments? Your only limitation is your imagination — or the size of your cookie cutter collection.
These Stained Glass Wreath Cookies make the perfect hanging ornament for your tree. The recipe from Sandra Lee uses store-bought sugar cookie dough to make it even easier. The colorful centers are created using hard candies that melt in the oven to replicate the look of stained glass. For an extra dazzling touch, use icing to affix silver dragees. Whatever you do, don’t forget to cut a hole at the top of each cookie using a large straw after they come out of the oven. It will make hanging them much easier.
When we visited Chef Marc Forgione at his restaurant (in secret!) shortly before his winning moment aired on The Next Iron Chef, we wanted to see him in his element: Back in the kitchen, cooking. But Restaurant Marc Forgione is closed for lunch, so the laid-back, mohawked chef asked what he should prepare from the menu. We got back to him with this proposition: “Just make yourself some lunch. Doesn’t have to be anything fancy—whatever you’d normally whip up.”
The resulting pork belly and pickled apple sandwich is so addictively delicious, we had to share Chef Forgione’s recipe with you. Iron Chef Forgione’s recipe, that is.
- Chef Forgione's late-night lunch: The B.A.D. Sandwich
Check out the making of this sandwich and get a tour of Marc Forgione (the restaurant). Plus, read our exclusive Q&A with the newest toque in Kitchen Stadium.