The new Food Network Magazine is packed with 133 new recipes from top chefs on the Food Network and from the Food Network Kitchen. The premiere issue is loaded with 133 recipes, several of which I’ve already tried.
What were the hits? Bobby Flay’s vegetable meatloaf with balsamic glaze. Everyone in the family loved it. In the like category: Paula Deen’s white bean chili (but my sixth and eighth graders and husband wouldn’t eat the wilted collard greens), Cat Cora’s “baked” chicken(husband thought the crushed cornflakes added a not-so-great sweetness to the coating), and Micheal Chiarello’s quick bolognese. Although easy-to-follow photos showed the steps needed to make Chiarello’s homemade pasta, I chose not to. Everyone also liked the London Broil with herb butter, but not Anne Burrell’s orecchiette with broccoli rabe pesto.
Next up recipe? A Greek moussaka casserole. If I can’t find the kefalotiri–salty Greek cheese–the magazine says I can substitute parmesan mixed with feta.
The magazine has beautiful photos and instructions for cooking, stirring and preparing sophisticated new foods. It’s fun to try the new recipes and not-so-common ingredients, but be prepared for surprised comments from your family as they taste bok choy or pine nuts for the first time.
I have to tell you…it’s kid friendly around here. My 13 year old son ordered his own subscription
I haven’t had a chance to look through it yet but it does look great.
Your son is my kind of kid! My family appears to have been born with extra-sensitive taste buds. I will try anything, but my kids and husband poke through food and are suspicious of new tastes and textures. From now on, anything green (mustard greens, collard greens, etc., will now be known as “spinach.”)
Your son will really enjoy this magazine! Great photos, new twists on recipes, and very clear instructions.