I recently had a very interesting conversation with Molly about people who read food magazines at the gym — while working out! The chitchat evolved and soon we were talking about where we read them. I like to hide behind Food and Wine on the bus and Molly checks out Bon Appétit while waiting in line at the grocery store. So fess up, where do you read food magazines?
This holiday, I wanted to make homemade candy as one of my edible gifts for friends, and I concluded that candied citrus fruit would be the perfect choice. The recipe only calls for fruit, which I always have on hand, and sugar. Candy making doesn't get more basic than that!
I used oranges, but any combination of lemons, oranges, and grapefruit would be wonderful. I can't wait to give this handmade, preservative-free candy to my friends and family — to do the same, check out the recipe and read more
As part of our Best of 2008 coverage we asked you what website is your favorite resource for recipes. The results are very close: Food Network beat out Allrecipes by one vote! Yum and I agree with the majority and are making Food Network the editor's pick for best online recipe resource.
Although I was initially taken aback by the site's recent makeover, I've come to love the new Food Network. Besides the huge collection of easily searchable recipes, I enjoy the videos and behind-the-scenes details. Why do you log on to Food Network?
Several years ago, after watching an episode of this new Food Network show called 30 Minute Meals, I decided to take the somewhat unheard-of chef's advice. According to this Rachael Ray lady, anchovies lose their intense fishy flavor when cooked down in a sauce. After trying one of her recipes, I realized she was right! Since then, I've made many pasta dishes that include anchovies as an ingredient.
I can't wait to experiment with this broccoli rabe variation. Toasted panko bread crumbs provide crunch and crushed red pepper flakes add a subtle heat. Ready to overcome your fear of anchovies? Get the recipe and read more
In many respects, 2008 was a rough year, but let's not forget that there were some great things that came out it — namely, the rise of bacon. Along with its brother, pork belly, we declared bacon to be one of the trendiest ingredients of the year. Hopefully, its distinct smoky flavor and marbled, chewy-crispy texture will make it a timeless classic. But even bacon has its limits, as you'll find out when you read on.
In case you aren't familiar with them, latkes (or latkas, depending on where you're from), are fried potato pancakes traditionally prepared during the Jewish Hanukkah festival. Although latkes come in many shapes and forms — from zucchini variations to beet renditions — the classic latke is made of shredded potatoes, oil, and seasoning. It's garnished with sour cream or applesauce.
You don't have to be celebrating Hanukkah to enjoy latkes: When topped with smoked salmon and crème fraîche, they're the perfect appetizer at a holiday party. They're also a great side dish alternative to roasted or mashed potatoes. If you're a beginner, make things easier on yourself with already-shredded potatoes, or to go truly gourmet, try making your own savory applesauce. To see both recipes, read more
The seafood dish pictured below was not on the menu for my Italian Christmas Eve dinner. However, it would be a delicious addition. Do you know what it's called?
This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium.
I recently had a very interesting conversation with Molly about people who read food magazines at the gym — while working out! The chitchat evolved and soon we were talking about where we read them. I like to hide behind Food and Wine on the bus and Molly checks out Bon Appétit while waiting in line at the grocery store. So fess up, where do you read food magazines?
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