Category Archives: Food

Give Squash a Chance

Give Squash a Chance: Five Ways to Make it Taste Great (Believe Us!)

Butternut Squash Soup from Real Simple

Real Simple's butternut squash soup is a delicious way to eat squash.

Yes, its name is sadly unappetizing, and often the way squash is prepared makes the name seem perfectly suitable. But here are five delicious ways to work the super nutrient food into your diet.

My husband is the perpetual squash-hater. When we were first married I cooked recipes with acorn squash, butternut squash and yellow squash, and while polite and thankful for the food, he just couldn’t get over the texture.

A few years later, I’ve picked up a few skills for getting the vitamin A-, alpha-carotene- and beta-carotene-rich food into our diet — and even getting my husband to enjoy it. Here are some great recipes that have worked for us:

1. Butternut Squash Soup With Sage and Parmesan Croutons from Real Simple Magazine:

This delicious recipe uses the nutty flavor of butternut squash accented with some onion, celery, sage and parmesan to create a delectable bisque that even the pickiest eater can’t turn down. If you’re working with an especially avid squash-hater, you can also add crumbled bacon to add additional flavor.

2. Roasted Vegetables from Whole Living Magazine:

Infuse winter veggies with the flavors of olive oil and any assortment of herbs you like. Roasting with this recipe crispens up the outside of the veggies while making the insides nice and tender and flavorful. The diversity of this recipe allows you to play around with the herbs and spices you enjoy.

3. Summer Squash Pizza from Cooking Light Magazine:

Who doesn’t love a good pizza? With this recipe from Cooking Light, you can get a little zucchini and yellow squash into your meal by including it on a pizza. For those who don’t like the texture of squash, just cut your pieces a little smaller than called for in this recipe. This hides the texture and lets the squash add flavor and nutrients without adding anything else.

4. Summer Squash and Applesauce Muffins from Vegetarian Times Magazine:

Did you know you can even work squash into something as delicious as a muffin? Try this recipe from Vegetarian Times, and you don’t even have to tell anyone you snuck some squash into their snack. If you think about it, it’s not that different than sneaking carrots into carrot cake.

5. Panang Vegetable Curry from Bon Appetit Magazine:

Go gourmet with your squash and enjoy this recipe from Bon Appetit that incorporates the flavors of homemade curry paste, tons of squash and an assortment of herbs. Who ever said squash had to be boring?

With these and other recipes you can start to make squash a staple in your fall and winter diet. For the freshest squash, take a trip to your local farmers market and select from an assortment of just-picked seasonal produce.

Photo by Jim Franco

Skewers on the Grill

The 10 Best Magazines for Great Grilling Recipes and Advice

Whether you’re a grill master or an aspiring one, you’ll find all the tools of the trade and plenty of recipes to make while honing your skills in these ten magazines.

Grilling season may unofficially run from Memorial Day to Labor Day, but don’t think you have to have to put away the grill and tongs just yet. Fall is the perfect time to keep it burning!

The weather’s nice and cooler, plus what goes hand in hand with tailgating better than breaking out the grill?

Whether you’re watching the game from your own luxury suite at home or you’re traveling to support your favorite team, you’ll need plenty of good recipes and advice to try something new or hone your skills, if even just a little.

These are the ten best magazines for tips, shortcuts and recipes for any occasion or meal, so don that apron and fire up the grill!

1. Food Network Magazine: Every issue contains pointers from the network’s celebrity chefs, including grill master Bobby Flay.

2. Southern Living: In the South where football is nearly akin to religion, this magazine reveres the tailgate. In fact, check out its recently published Official SEC Tailgating Cookbook too, which is packed with spirited treats prepared on and off the grill.

3. Cooking Light: Enjoy the fruits of the flame even by cutting back on calories, fats and more, all while searing in good—and good-for-you—flavor.

4. Every Day With Rachael Ray: An all-grilling issue is published in the summer, but Rachael’s still got great advice and recipes to share year-round.

5. Food & Wine: If you want to go beyond the grilling basics—chicken, beef and pork—you’ll find tips for preparing other meats, like lamb, here.

6. Cook’s Illustrated: Marinade not sticking? Meat overdone? This in-depth how-to publication explains what’s going wrong—and how to make it right.

7. Everyday Food: Throw the whole meal on the grill, including simple and flavorful sides often found in this magazine.

8. Taste of Home: Don’t forget dessert! Fruits like peaches can be prepared over the open flame to complement a main dish, enjoy as an in-season appetizer or after-dinner treat.

9. Clean Eating: Vegetarians and carnivores alike will find palatable recipes in this healthy publication. Think everything from grilled Portobello burgers to grilled shrimp skewers.

10. Whole Living: Turn here for tips on preparing the healthiest of grilled fare while being mindful of your environmental footprint. For example, opt for charcoal rather than using lighter fluid as it’s easier on the ozone. Same goes for fabric napkins and sturdy plastic flatware—over just tossing the cheaper versions after one use.

Tomatoes

4 Steps Toward Eating Seasonally

Nashville Farmer's Market

The Nashville Farmers Market is just one market with a wide selection of locally grown, seasonal produce.

If the idea of seasonal eating conjures up thoughts of boiled squash and plain cabbage, it’s time to open up your mind to the diversity and delectability of eating what’s ripe right now.

It can be tough to think about eating seasonally when what we see in the produce aisle so rarely changes. Sure, we’re more likely to score good strawberries and sweet corn in the middle of summer than in the dead of winter, but that’s about the extent of the average American’s seasonal eating.

While it’s certainly convenient to enjoy fresh tomatoes on Christmas Eve, we may be missing out on the benefits of eating seasonally — benefits to our bodies, the environment and our local economy just for starters. Plus, cooking with foods that were picked when they were ripe makes for richer, more flavorful dishes.

What does it actually entail to start eating seasonally? It might not be realistic to expect to eat 100 percent seasonal, local produce, but it’s definitely realistic to start taking some steps in that direction. The benefits are immense, but some basics are that you’re supporting your local growers, you’re eating food that wasn’t shipped across the world at a cost to the environment and you’re also avoiding foods like ethylene-ripened tomatoes, which are picked green and made to ripen quickly with ethylene gas.

Once you get started, you’ll be surprised by how enjoyable (and, yes, even delicious) seasonal eating can be. Here are four simple steps you can take:

1. Visit Your Local Farmers Market: If there’s one place to find seasonal food, it’s at the farmers market, where local farmers sell their produce directly to consumers. This supports local growers, cuts out the middle men and ensures that you get the freshest produce available. Use Local Harvest to find a market near you.

2. Join a CSA: A CSA, which stands for community supported agriculture, is basically a subscription to fresh produce from a local grower. You pay an up-front fee for a specified period of time, and then each week during that time you’ll receive a huge box full of fresh, local produce. This way, you can plan recipes based on what you have rather than what you see on the shelves at the grocery store. Find a CSA near you at Local Harvest.

3. Find Delicious Seasonal Recipes: If you’re not sure what’s in season, several magazines offer great recipe resources on their websites. Whole Living Magazine offers a seasonal foods tab; the Real Simple Magazine website features a seasonal food guide; Cooking Light Magazine gives great in-season recipes and Clean Eating Magazine has a wonderful seasonal recipe resource as well.

4. Try Something New: One of the most fun parts of eating what’s in season is that you often get to try new fruits and veggies you’ve never prepared or even tasted before. If you’re willing to try new flavors and enjoy them when they’re harvested, you’ll get the benefits of deliciously fresh and locally grown food.

hossburgers_featured

Stalking Nashville’s Best Food Trucks and Discovering Their Must-Have Eats

The Old Timer from Hoss' Loaded Burger is stuffed with cheese. Don't think old-fashioned, think heavenly.

Guest blogger and self-described food truck chaser Gwen McCoy tracks down the best fare on wheels in Nashville. Before you take a bite out of life, try her five must-haves.

If you haven’t jumped aboard the food truck phenomenon yet, it’s time to take your lunch adventures on the road. Nashville has seen an influx of mobile eateries, serving anything from gourmet burgers to Thai food.

I’ve become a bit of a food truck chaser, following them on Twitter and forcing my family to drive all over Nashville in search of one we haven’t tried yet.

Here are my top five and my must-have picks for each. With so many choices, it was hard to narrow it down, but these five are the ones I would stalk over and over again.

No. 5: The Latin Wagon (@TheLatinWagon)

Why do I like it? It’s super fresh! Sometimes you just want a taco without having to use your online dictionary to describe the ingredients. Just call me a Latin Lover!

Must-Have? The Cuban sandwich is one of their most popular and is fresh and tasty. The brisket tacos were no joke. If I could just get a beer truck to follow them around, the meal would be perfection!

No. 4: Smoke Et Al (@SmokeEtAl)

Why do I like it? Having grown up in the South, I would probably eat any type of varmint if smoked right and covered in BBQ sauce. But don’t worry, no mystery meat here. They take your traditional BBQ and put a nice, new spin on it. I love all types of BBQ and the smell of the hickory smoke coming out of the truck is intoxicating. It makes my mouth water just thinking about it. I will try to wipe the drool from my keyboard. And I repeat, baste it with BBQ and they will come.

Must-Have? The Hammy is a “slap yo momma” treat for your taste buds. (No mommas were harmed in the eating of this sandwich, mind you.) It is a burger made of all pork—country ham, bacon, smoked pork shoulder, ground pork—and then covered with what they call Bama white sauce. No matter your collegiate allegiance, this burger will have you screaming, “Roll Tide!” Another popular item on the menu is the Fiddler’s Biscuit. Well, you had me at biscuit. Because nothing says health nut like a Southern biscuit covered in shredded smoked chicken and Tennessee honey. Yes, please, and thank you.

From Strawberry Lemonade to Sweet Potato, you can make a meal out of The Cupcake Collection's sweets.

No. 3: The Cupcake Collection (@cupcaketweets)

Why do I like it? Sweet mother of Betty Crocker—this ain’t no Easy Bake Oven Cupcake! I hesitated to put this in my top five because it wasn’t a “main course” food truck. But who says you can’t have cupcakes for lunch? Life is short and I declare it should be an eat-dessert-first kind of day. And to quote my 7-year old, “DUHHHH! It’s cake.” That about sums it up right there.

Must-Have?  The Strawberry Lemonade is ridiculous—light, fresh and delicious. It is lemony without being too much. The frosting is so light and creamy. I think I just got lightheaded thinking about it—please pause while I collect myself. Whew. My favorite is the Sweet Potato cupcake because well, I DO love my veggies! And this counts, right? The cake is moist and the cream cheese frosting makes me want to do a happy dance. Sweet heaven in a cupcake.

No. 2: The Grilled Cheeserie (@GrlldCheeserie)

Why do I like it? You may think, “It’s a grilled cheese—how great can it be?” Well, stop right there, my friend, because this is no ordinary grilled cheese. No, it doesn’t come with its own superhero cape, but I would crown it the “King of Cheese” if I had the authority. It is the ultimate in comfort food.

Must-Have? Any melt of the moment features the best seasonal ingredients and is usually a best seller. Try the specialty B&B—made of buttermilk cheddar, Benton’s bacon, apricot and orange marmalade on multigrain bread. The Pizza melt is also amazing and includes pizza toppings (as if the name didn’t give it away) that are always a favorite.

No. 1: Hoss’ Loaded Burgers (@hossburgers)

Why do I like it? I feel like there should have been some sort of a drum roll before the big announcement. Actually, a drum roll should be sounded every time these guys serve up one of their outstanding burgers. Juicy, fresh and filled with cheese—three signs of a happy marriage…I mean, burger. With beef and veggie options, there is a burger for anyone and any taste.

Must-Have? The Old Timer is your basic burger—only STUFFED with cheddar. Biting into the burger and then watching the warm, gooey cheese seep out of the burger—I think that is what Heaven looks like. If they have the Big Kahuna on the menu, go for it. It’s stuffed with Swiss cheese, covered with teriyaki sauce and topped with a grilled pineapple. Yes, yes, and YES!

The bottom line? Venture out and try a food truck. This is my kind of fast food!

OrchidPaulmeier_Orange.chef_profile

‘Next Food Network Star’ Hopeful Orchid Paulmeier Shares What’s Next for Runners-Up

Orchid Paulmeier, Season 7 contestant on "The Next Food Network Star," owns One Hot Mama's on Hilton Head Island.

“The Next Food Network Star” winner will be announced Sunday, but what about the runners-up? Former contestant Orchid Paulmeier shares with Magazines.com what could be next for them.

Have you been watching Season 8 of “The Next Food Network Star”?

Orchid Paulmeier has, and she’s got a different take on it than the rest of us. Thanks to competing herself on Season 7, she has an idea what the runners-up are in for when the show ends because she’s experienced it herself.

“They have so many cool things and opportunities ahead of them,” she said. “And there’s a cool bond ahead of them too.”

Paulmeier has kept in touch with many of her fellow contestants, who’ve had similar doors open for them as a result of appearing on the show, and they’re attempting to plan a reunion.

Unlike some, the self-described Food Network fan (even before her “Next Food Network Star” run) approves of the new setup. On her season, the judges’ panel selected the overall winner, while a separate online contest crowned one selected by the viewers. “The Sandwich King,” Jeff Mauro, won both, but Paulmeier finished second in online voting.

That came as no surprise, as the personable Hilton Head Island, S.C., restaurateur made it about halfway through last season before her surprise elimination—several tabbed her as the front-runner to win it all.

What did her in was not her cooking, which frequently got rave reviews, but her being overshadowed by some of the bigger personalities in the group.

What did she learn from it all? “That I have to be more aggressive,” she said. “I’m so used to being in comfortable surroundings—I’ve been on the island for 19 years now. But I’m definitely more willing to put myself out there these days.”

Aside from the booming business she’s doing at One Hot Mama’s thanks in part to her Food Network appearance, Paulmeier is making stops in ten cities on the Southern Women’s Show circuit, and has gained entry into the Atlantic City Food and Wine Festival, the inaugural Atlanta Food & Wine Festival and the exclusive Palmetto Bluff Culinary Festival in nearby Bluffton, S.C.

“It’s really opened up a lot of opportunities,” she said of the show.

At the heart of her success is her restaurant, which she credits for getting her on “The Next Food Network Star” in the first place. Shortly after the first show aired, she said, “It literally doubled business. We’re still feeling the effects now.”

She’s had to hire more people as a result, not to mention she’s often recognized and customers ask to take pictures. The show has especially helped bring in tourists, reaching them in ways the restaurant hadn’t before.

When Paulmeier graciously exited “The Next Food Network Star” upon elimination, she promised viewers they had not seen the last of her. As she continues to network, she’s hoping to push a pilot to get on one of the cooking channels and is exploring the possibilities of franchising.

“I’m constantly trying to find out what opportunities are out there,” she said.

The winner of “The Next Food Network Star” will be announced on the Food Network on Sunday, July 22 at 8 p.m. Central/9 p.m. Eastern.

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The 10 Best Magazines to Keep in the Kitchen

Make sense of everything that goes on in your kitchen with these must-have magazines. You’ll never have to wonder what to cook or how to store, budget or plan ahead again.

There’s a seemingly endless list of dilemmas we face in the kitchen—from how to best store fresh produce to organizing grocery lists and preparing healthy, but quick (of course) meals. Often, the answers to these culinary conundrums come a little too late—if we’re even aware to seek them out at all. But that’s exactly why these ten magazines made our list of must-haves in the kitchen.

Cook’s Illustrated: Even if the trial and error behind each recipe doesn’t interest you, the double-page spread of reader-submitted tips is packed with enough useful storage, organization and prep advice to make this worthwhile.

Everyday Food: This Martha Stewart publication not only makes the grade for its very convenient size, but also for its in-season profiles and multiple recipes in every issue that help you get the most out of  the freshest fruits and veggies.

Cooking Light: Lighter eating doesn’t have to mean blah. Not with these made-over meals that trim the fat and calories from foods you’ll actually want to eat. Budget-conscious beer and wine pairing advice and recommendations included.

Family Circle: Who isn’t trying to feed a family on a budget these days—much less trying to make it healthy, fast, tasty and exciting? It may sound impossible, but these recipes cover a lot of ground for less—and even break down the cost per serving.

Every Day With Rachael Ray: Take that budgeting and meal planning a step further with Rachael’s weeknight planner, shopping list and projected grocery bill in each issue. You’ll never get halfway through a recipe and realize you forgot an ingredient.

Food Network Magazine: Your favorite cooking celebs bring out the fun in food with creative presentation and recipes “copied” from famous restaurants. Each issue’s tear-out booklet features 50 variations on one food, like milkshakes, burgers and more.

EatingWell: Snacking can be the slippery slope that derails the best of us when it comes to healthy eating. Not so with these low-fat, low-cal treats that include everything from cookies and pies to prepared fruits and, yes, even cheesecake.

Vegetarian Times: Even if your diet isn’t meat-free, these recipes are worth having on hand for any guests—or for incorporating a vegetarian night into your own regimen. Regardless, it’s a great resource for hearty salads and sides.

YUM Food & Fun for Kids: Banish summer boredom or come to the rescue on rainy days with nutritious snack ideas and creative desserts kids can help make themselves. Your little ones will be well-fed—and entertained.

Cookbook Digest: Cookbook addicts, this is for you—one way or another. This magazine previews new cookbooks and lets you “try” multiple recipes before you buy, meaning you may add less—or more—to your collection.