Food Network - September 2021

SNEAK PEEK

The Stars’ New Cookbooks

Ree Drummond

Vallery Lomas

CARROT R HOT DOGS

Bobby Flay

and other supermarket surprises

Yes, It’s

Homemade!

Easy Jam in Fun Flavors 21

QUICK Family Dinners

Cheesy

Pull-Apart Sandwiches

TIME FOR FALL BAKING Cakes, Pies & More

Lunch Time Recipe for

SUCCESS.

LOOK FOR US IN THE BAKERY & IN-STORE DELI SECTIONS. Share your Back-to-School sandwich online and King's Hawaiian will donate to help feed kids in need. Find out more at kingshawaiian.com

Gabriella

Jeffrey

Eli

Melody

Samantha

Meet America’s Best Kid Cooks In partnership with

Plus: Try

the winning recipes!

Like Strawberry Cheesecake French Toast

See 36 Amazing Finalists page 10

P R E S E N T S

LUNCHES to LOVE

KING’S

HAWAIIAN

HAWAIIAN GRILLED CHEESE INGREDIENTS

KING’S

PIZZA BITES INGREDIENTS

SERVES: 1

SERVES: 12

2 slices KING’S HAWAIIAN Original Sweet Sliced Bread 2 oz ham slices 2 oz pineapple, sliced thick 3 slices Swiss cheese 1 Tbsp unsalted butter

1

DIRECTIONS

Butter both sides of KING’S HAWAIIAN Sliced Bread and toast in a pan. Carefully stack the Swiss cheese, ham, pineapple, and another slice of cheese on one piece of bread. Top with the other piece of KING’S HAWAIIAN Sliced Bread.

Heat until the bread is toasted golden brown and the cheese is melted. Enjoy!

HAWAIIAN

package KING’S HAWAIIAN Original Hawaiian Sweet Rolls ½ cup marinara sauce ¾ cup mozzarella cheese, shredded 15 slices pepperoni

½ lb cooked crumbled sausage 2 Tbsp butter Parmesan cheese, to taste Chopped garlic, to taste Salt, to taste Italian seasoning, to taste

DIRECTIONS

Slice the KING’S HAWAIIAN Rolls in half, making a top half and bottom half. Place the bottoms of the rolls onto a baking dish. Spoon the marinara sauce over the bottom of the rolls and spread evenly. Sprinkle mozzarella cheese on top. Place 15 slices of pepperoni on the rolls. Then sprinkle crumbled sausage over the pepperoni. Top with more mozzarella cheese. Place the top half of the rolls on top. In a small bowl combine the melted butter, Parmesan cheese, garlic, salt, and Italian seasoning. Brush over the rolls with a silicone pastry brush. Cover with foil and bake for 15 to 20 minutes at 350° until heated and all the cheese is melted. Allow to cool slightly and enjoy!

BACK TO SCHOOL IS BETTER BETWEEN KING’S HAWAIIAN BREAD

Back to school means back to the old question: What’s for lunch?

No matter what you serve, when you stack and spread it on KING’S HAWAIIAN bread and rolls, you’ve got a fun school lunch that won’t get swapped.

KING’S

HAWAIIAN

HONEY ROASTED HAM MINI SUBS INGREDIENTS

KING’S

HAWAIIAN

PEANUT BUTTER AND STRAWBERRY SANDWICH INGREDIENTS

SERVES: 1

SERVES: 1

1

ea. KING’S HAWAIIAN Original Hawaiian Sweet Mini Sub Rolls 3 oz honey roasted ham, thinly sliced

1 slice cheddar cheese (.7 oz) ½ green leaf lettuce, large 2 tsp salted butter, softened

2 slices KING’S HAWAIIAN Original Sweet Sliced Bread 2 Tbsp peanut butter 2 oz strawberries, thinly sliced DIRECTIONS

DIRECTIONS

Remove one KING’S HAWAIIAN Mini Sub from package.

Place mini sub on cutting board and carefully split top and bottom of the roll. Evenly spread 1 tsp of butter on each top and bottom roll. Set bottom of mini sub aside. In your left hand hold green leaf lettuce next to mini sub and fold lettuce with right hand into the size of bottom roll and set on bottom roll.

Shingle ham onto lettuce one slice at a time, creating volume. Cut cheese in half and cover ham entirely. Place top roll on and enjoy.

Spread peanut butter on one side of KING’S HAWAIIAN Sliced Bread. Slice strawberries in thin slivers and place evenly on top of the peanut butter. Top with second slice of KING’S HAWAIIAN Sliced Bread and slice in half. Serve and enjoy!

Whip up these creations and find more lunchbox inspiration at kingshawaiian.com

Food Network Magazine

Contents S E P T EM B ER 202 1

SECOND COVER AND THIS PAGE, PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

Check out the secret ingredient in this bundt cake on page 59!

SEPTEMBER 2021

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FOOD NETWORK MAGAZINE

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contents

72

k Preview fall Cookboo

Weekend Cooking 72 Easy Does It • Ree Drummond 6 10 16 18

makes the ultimate no-fuss pancakes.

Recipe Index Editor’s Letter Calendar Let’s Celebrate

74 The Beat Goes On • Whip up a winning eggplant dinner from Bobby Flay.

76 A Family Affair • Trisha

Yearwood’s corn fritters give new life to leftover rice.

78 Chinatown at Home • Chris

In the Know

Cheung shares a recipe for classic Chinese-American beef and broccoli.

21 These Will Cost You! • Some

strawberries are selling for $5 each.

80 Dinner Together • Scott Conant’s fresh take on chicken parm will be a hit with everyone.

22 Hot Stuff • Chefs reveal their

favorite hot sauce—and how to use it.

82 A Baker’s Story • Try an amazing

26 To the Moon • Celebrate

peach crisp from Vallery Lomas.

Mid-Autumn Festival with a traditional Chinese pastry.

29 The Supermarket Awards Stock up on the most exciting grocery products of the year.

34 The Frozen Food Hall of Fame These famous products changed the freezer aisle for good!

The Big Sandwich Section

62

86 The World’s Best Sandwiches

47

38 Star Kitchen • Tour HGTV star

Restaurant chefs tell us how to make a tripleta, vada pav and more.

91 Breaking Down Bread • See if

you know your rolls from your loaves.

Alison Victoria’s luxe Chicago kitchen.

92 In the Club • Find out how the club sandwich became an American icon.

Fun Cooking

94 Sandwiches by the Slice

These pull-apart sandwiches are perfect for parties.

43 Pick a Color • Sliced apples make a great Rosh Hashanah display.

98 But First, Sandwiches • Take

44 Introducing…America’s Best Kid Cooks! • Meet the

a tour of Jeff Mauro’s favorite sandwich shops.

winners of our recipe contest— and try their standout dishes.

100 Give It a Fry • Kardea Brown turns mushrooms into a vegetarian po’boy!

50 That’s My Jam! • Pick your fruit and make a sweet spread.

56 Let’s Have Apples & Honey

Welcome the Jewish New Year with these amazing Rosh Hashanah desserts.

Quiz

92

116 What’s Your Ben & Jerry’s IQ?

Ice cream fans, test your knowledge!

Weeknight Cooking 61 Weeknight Cooking • Add one

AARTI’S KID-FRIENDLY DINNERS

of these easy meals to your rotation.

68 Inside the Test Kitchen • Our chefs dish out their expert tips— and current obsessions.

FAMILY

FUN in the

Kitchen!

NEXT-LEVEL

CAKE PSa POfrom

There’s chocolate cake inside!

Cover photograph by Mike Garten Food styling: Christine Albano Prop styling: Christina Lane

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SEPTEMBER 2021

16-year-old baking star

HEY, ICE CREAM LOVERS

Take our quiz on page 116!

Check out our special family issue on page 103!

JUST AS MUCH I S S A I D O N T H E P L AT E S AS OVER THEM.

MADE WITH MILK FROM GRASS-FED COWS T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.

Recipe Index BREAKFAST AND BRUNCH 44

45

Strawberry Cheesecake French Toast

52

46

Waffle Breakfast Sandwich

Breakfast Bread Pudding

52

52

Peach-Chile Jam

Strawberry-Elderflower Jam

52

Blueberry-Lime Jam

73

Plum-Rosemary Jam

Sheet-Pan Pancakes

Try Ree Drummond’s easy pancakes!

SANDWICHES AND TACOS 86

62

Buffalo Chicken Sandwiches

92

87

Pork Katsu Sando

94

Turkey Club

Cemita Milanesa

95

Ham and Brie Pull-Apart Sandwiches

Chicken Parm Pull-Apart Sandwiches

88

89

Vada Pav

Tripleta

100

96

French Onion Roast Beef Pull-Apart Sandwiches

Fried Portobello Po’ boys

90

Gatsby

65

Chipotle Salmon Tacos with Avocado Salsa

MEAT, POULTRY AND EGGS 62

79

Tortellini and Steak Salad

110

Tiger vs. Dragon Soup

18

Beef and Broccoli

63

Stuffed Zucchini Boats

111

Mezzi Rigatoni with Yellow Tomato Sauce

6

Egyptian Spinach Pie with Dukkah Crust

FOOD NETWORK MAGAZINE

63

Pork with Green Tomato Chutney

Vietnamese-Style Caramelized Chicken

65

VEGETARIAN DINNERS 64

Pinchos

64

l

SEPTEMBER 2021

Kimchi Fried Rice

Get free bonus recipes every week in our subscriber newsletter! Visit foodnetworkmag .com/signup.

81

Chicken Cutlets with Burrata and Tomatoes

contents

VEGETABLES AND SIDES 66

66

Serrano Ham–Wrapped Tomatoes

Roasted Broccoli Steaks with Olive Relish

109

109

67

67

Gochujang-Glazed Eggplant

Corn Salad with Goat Cheese

75

77

Eggplant Rollatini with Anchovy Breadcrumbs

Crispy Rice Corn Fritters

Aarti Sequeira’s kids love this dish!

Pickled Beet Raita

Pea and Peanut Pulao

DRINKS AND DESSERTS 18

22

Tamarindo Margarita

59

Chiliguaro

59

Apple-Honey Bundt Cake

Apple-Honey Baklava

47

48

No-Bake Cake Pops

83

French Toast Mochi Cookies

58

58

Apple-Honey Pie

Olive Oil Cake with Honeyed Apples

114

Peach Crisp

Chocolate Cakesicles

Bake Up Some Fun! Our new baking cookbook is perfect for kids starting out in the kitchen: It’s packed with more than 110 recipes, plus kitchen tips, trivia, fun games and projects.

Order a copy at foodnetmag.com/kidsbakingbook or wherever books are sold.

Take a look at what’s inside!

Root Beer Bundt Cake

Chunky Monkey Bars

Rainbow Cookies

Classic Vanilla Cupcakes

SEPTEMBER 2021

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Lemonade Pinwheels

FOOD NETWORK MAGAZINE

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contents

Star Search

What’s your favorite item in the frozen food aisle?

Find your favorite chefs and celebs in this issue.

“Without a shadow of a doubt, ice cream!

My favorite is Jeni’s Salty Caramel.”

Melissa Araujo Chef and owner, Alma pg. 23

Mashama Bailey Chef and owner, The Grey, The Diner Bar and Grey Market pg. 23

Kardea Brown Delicious Miss Brown pg. 100

Chris Cheung Chef and owner, East Wind Snack Shop pg. 78

Peter Cho Chef and owner, Han Oak pg. 23

Scott Conant Chopped pg. 80

Priscilla Curiel Chef and owner, Tuetano Taqueria pg. 23

Ree Drummond The Pioneer Woman pg. 72

Donny Farrell Chef, Quality Crab & Oyster Bah pg. 22

Bobby Flay BBQ Brawl and Beat Bobby Flay; Bobby and Giada in Italy (on discovery+) pg. 74

“Almond Dream frozen bon bons— I can’t have them in the house because I’ll eat a whole container.”

Andre Fowles Chef, Miss Lily’s pg. 23

Vallery Lomas Food Network Kitchen app pg. 82

Jeff Mauro The Kitchen pg. 98

Yia Medina Food Network Kitchen app pg. 18

Arnold Myint Chef and owner, PM Nashville, BLVD Bistro and Suzy Wong’s House of Yum pg. 22

Christina Nguyen Chef and owner, Hai Hai and Hola Arepa pg. 22

Richard Sandoval Chef and owner, Richard Sandoval Hospitality pg. 18

Aarti Sequeira Guy’s Grocery Games pg. 108

Alison Victoria Windy City Rehab (on HGTV) pg. 38

Trisha Yearwood Trisha’s Southern Kitchen pg. 76

“If it were Egyptian times I would be buried with a tub of ice cream.”

It’s No Joke!

Comedian Sebastian Maniscalco may not be a chef, but he loves eating enough to qualify as the next big Food Network star. He’s diving deep into food culture—with plenty of laughs—in his new show Well Done with Sebastian Maniscalco, starting August 12 on discovery+.

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SEPTEMBER 2021

“I love frozen microwavable rice pouches.

They’re so easy to prepare and they have great texture.”

Today, snack a little bolder.

®/©2020 Tyson Foods, Inc.

editor’s letter

Ava

Annelise

Dean

Mattia

a

n old friend of mine wrote a book last year that explains the impossibly complicated world of college admissions.

It’s called Who Gets In and Why, and I never imagined that I’d end up talking about it here. But I was reading the book while we were judging hundreds of entries for our recipe competition, America’s Best Kid Cooks, and now I think I have a rough idea of what it feels like to be an admissions officer at Yale. My friend, Jeff Selingo, says that in 2019, Yale accepted 2,178 students out of 36,843 who applied—a 5.9 percent acceptance rate.

We, by comparison, went searching for the best young cooks in the country and chose five winners from an entry pool of 413, an acceptance rate of just 1.2 percent. The numbers don’t lie: It’s way harder to win this contest than it is to get into Yale. And selecting the five kids on page 44 was basically the toughest thing we’ve ever done at this magazine.

Look at these faces and tell me if you could ever be coldhearted enough to move their recipes to a “no” pile. These kids—and hundreds of others who entered—are the definition of winners.

They created totally original recipes using bread and rolls from our friends at King’s Hawaiian, and while we were impressed by their creativity, we were blown away by their heartfelt stories. Many of them told us that cooking got them through the pandemic. Some explained how food has connected them with their culture and relatives. Others told us how much they’ve learned by spending time in the kitchen. (And a bunch of kids told us how obsessed they are with King’s Hawaiian rolls!)

We’ve all heard those terrifying rumors about college admissions committees tossing whole stacks of applications to get through the process. I promise you we didn’t resort to that. We painstakingly read every entry and analyzed every recipe, and after weeks of deliberation, we got the list down to a dozen finalists. Then we made the test kitchen team do the hard part. They tested the 12 best recipes and picked the winners. We made the rejection part easier for them though: We didn’t show them the kidsʼ photos.

Ella

Matthew

Ariah Ruthie

Sam

Avilene

Sydney

Everyone Wins

Rukaya

Kate

Delayna

Shaelyn and Brynah

Nakomis Ava Grace

Maile Carpenter Editor in Chief @maile__fnmag

Kareena

10

Rajit FOOD NETWORK MAGAZINE

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SEPTEMBER 2021

Cannon

Zoe

Kyra

Izabelle

Chloe

Annie

Mekhi

Salem

Evie Ryan and

Ruby

Iymona

Jayden

Ross Haley

Clara

Raley

CARPENTER PORTRAIT: TRAVIS HUGGETT.

Sydney

Celebrate tomorrow by choosing paper today.

Paper straws. Boxed water. Paper grocery bags. If you’ve used any of these, cheers to you. Paper, and paper packaging for products you buy every day, are recyclable and made from trees — a natural, renewable resource. So you can feel good about using them. When the environment matters, choose paper and paper packaging.

Learn more at paperfornature.com.

© 2021, TM & ® Paper and Packaging Board. Please recycle your paper and boxes.

From the Makers of Paper and Packaging

Editor in Chief

SVP, Group Publishing Director & Chief Revenue Officer

Maile Carpenter

Vicki L. Wellington

Creative Director Deirdre Koribanick

vwellington@hearst.com

Executive Editor Liz Sgroi Managing Editor Robb Riedel

Associate Publisher Wendy Nanus, wnanus@hearst.com

Photo Director Alice Albert

Group Finance Director Christopher J. Tosti

Art

Deputy Editor Jessica Dodell-Feder

Art Director Rachel Keaveny

Special Projects Editor Pamela Mitchell

Deputy Art Director Amy Kaffka

Features Editor Erica Finamore

Business Manager Celeste Chun

Advertising

Designer Libby Lang Digital Imaging Specialist Ruth Vázquez

Associate Editors Francesca Cocchi, Nora Horvath, Kara Zauberman

Photography

Assistant Editors Cory Fernandez, Audrey Morgan

Associate Photo Editor Amy McNulty

Online Editorial Coordinator Michelle Baricevic

Assistant Photo Editor Mollie Kingsbury

Intern Carol Lee

Copy

Copy Chief Chris Jagger Research Chief Katherine Wessling Copy Editor David Cobb Craig

Contributors

Martha Maristany, Kate Trombly O’Brien, Logan Orlando, Joy Sanchez, Sandra Seymour, Teri Tsang Barrett, Jamie M. Wilson

Food Network Kitchen

Test Kitchen Director Stephen Jackson Recipe Developers Richmond Flores, Melissa Gaman, Khalil Hymore, Ji Yoon Jackie Park, Amy Stevenson Recipe Tester Jessica D’Ambrosio Published by Hearst 300 West 57th Street New York, NY 10019 President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr. Chief Operating Officer Mark E. Aldam

Hearst Magazine media, inc.

President & Treasurer, Hearst Magazines Group Debi Chirichella Chief Content Officer Kate Lewis Chief Business Officer Kristen M. O’Hara

Bake with honey and apples on page 56!

LOS ANGELES NEW YORK Director Executive Account Directors Clemmy Closson Shelley Cohn cclosson@hearst.com scohn@hearst.com Group Director, Hearst Autos Nancy Cooper Anne Rethmeyer nancy.cooper@hearst.com anne.rethmeyer@hearst.com Kate Piasecki Director, Hearst Autos kpiasecki@hearst.com Susie Miller Lynn Ruane susie.miller@hearst.com lynn.tuttle@hearst.com Advertising Sales Assistant Director, Hearst Autos Nicole Kuhn Kyle Taylor kyle.taylor@hearst.com PACIFIC NORTHWEST Executive Assistant Poppy Media Shannon Haverstick Meghan Tuohey meghan@poppymedia.net MIDWEST Advertising Directors SOUTHEAST, MEXICO Amy Mehlbaum & TRAVEL DIRECTOR amehlbaum@hearst.com McDonnell Media, Inc. Debra Smith Erin McDonnell djsmith@hearst.com erin@mcdonnellmedia.com Account Director Alexandra Rodriguez DETROIT arodriguez@hearst.com Group Director, Hearst Autos Marisa Stutz TEXAS marisa.stutz@hearst.com Wisdom Media Leslie Wehrmann leslie@wisdommediaco.com HEARST DIRECT MEDIA Vice President Lynn Wisdom Christine L. Hall lynn@wisdommediaco.com christine.hall@hearst.com Account Manager Gina Pisacreta gpisacreta@hearst.com

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Director, Marketing Research Moira Smith

Editorial Offices 300 West 57th Street New York, NY 10019 foodnetwork.com/magazine PRINTED IN THE USA

DISCOVERY

Chief Lifestyle Brands Officer Kathleen Finch President, Food Network Courtney White

Corporate Research Manager Emma Chapman

Creative Director, Marketing Solutions Michael Fielding

Public Relations Executive Director of Public Relations Nathan Christopher Public Relations Coordinator Anouska Best

VP, Strategy and Business Management Rick Day

Customer service

Call: 866-587-4653 Email: FNMcustserv@cdsfulfillment.com Visit: service.foodnetworkmag.com Write: Customer Service Dept., Food Network Magazine PO Box 6000 Harlan, IA 51593 Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

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SEPTEMBER 2021

PHOTO: GETTY IMAGES.

Editorial

Associate Publisher, Group Marketing Director Randi MacColl

On Your Mark

YELLOW AND GREEN TOMATOES: JEFF HARRIS. RED TOMATOES: RALPH SMITH.

Tear out these tomato “cookmarks” and flag your favorite recipes.

PRESENTED BY:

Take your pick!

Local tomatoes in a rainbow of colors are bursting with fresh flavor this time of year. The possibilities are endless, so take your pick to whip up a chilled soup, a hearty sauce, or a spicy Po’ Boy. You’ll get the function and style you need to make these and all your favorite seasonal recipes shine with Food Network™ Cookware, only at Kohl’s.

Chilled Tomato Soup with Crispy Chorizo

Grated Tomato Sauce Pasta with Butter and Cheese

Fried Green Tomato Po’ Boy

from FOOD NETWORK KITCHEN

from FOOD NETWORK KITCHEN

Serves: 4 | Active Time: 30 min | Total Time: 30 min

Serves: 4—6 | Active Time: 25 min | Total Time: 25 min

INGREDIENTS 1 /2 cup mayonnaise 2 tablespoons whole-grain mustard 1 tablespoon ketchup 1 tablespoon hot sauce, plus more for serving 1 /4 teaspoon onion powder 1 tablespoon Cajun seasoning 1 /2 cup plus 5 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 1 /2 cup buttermilk 1 large egg 1 /2 cup yellow cornmeal 2 medium green tomatoes (about 1 pound), cut into 1 /4 inch-thick slices Canola oil, for frying 4 soft hoagie rolls, split and toasted Shredded iceberg lettuce and sliced red onions, for serving

Serves: 4 | Active Time: 15 min Total Time: 1 hr 15 min (includes chilling time) INGREDIENTS 1 1/4 pounds yellow heirloom tomatoes (about 4), stemmed and roughly chopped 2 tablespoons sliced almonds 2 tablespoons sherry vinegar 1 /2 English cucumber, peeled and roughly chopped 1 /2 yellow bell pepper, seeded and roughly chopped 1 /4 cup plus 1 tablespoon olive oil Kosher salt and freshly ground black pepper 4 ounces Spanish chorizo, finely diced 2 cloves garlic, thinly sliced Sliced crusty bread, toasted, for serving DIRECTIONS Add the tomato, almonds, sherry vinegar, cucumber, bell pepper, 1/4 cup of the olive oil, 1 teaspoon salt and several grinds of pepper to a blender. Blend on high until very smooth, 1 to 2 minutes. Transfer to a large bowl and refrigerate until very cold, at least 1 hour and up to overnight.

Meanwhile, heat the remaining 1 tablespoon olive oil in the 8-in. skillet from a Food Network™ 10-pc. Nonstick Ceramic Cookware Set over medium heat. Add the chorizo and cook, stirring occasionally, until most of the fat has rendered and the chorizo is crisp, 3 to 4 minutes. Add the garlic and cook until golden and toasted, about 1 minute more.

Taste chilled soup and adjust seasoning with salt and pepper.

Ladle into bowls, then top with the crispy chorizo, garlic and a drizzle of the chorizo oil. Serve with toasted crusty bread.

INGREDIENTS Kosher salt and freshly ground black pepper 12 ounces cavatappi 2 pounds red heirloom tomatoes (about 6), stemmed 6 fresh basil leaves, torn, plus more for serving 2 cloves garlic, finely grated 4 tablespoons unsalted butter, cut into pieces 2 tablespoons freshly grated Parmesan, plus more for serving DIRECTIONS Bring water and 2 tablespoons salt to a boil in the 6-qt. stockpot from a Food Network™ 10-pc. Nonstick Ceramic Cookware Set. Cook the pasta according to the package directions for al dente, about 9 minutes. Drain well.

Meanwhile, set a box grater inside of a large bowl. Grate the tomatoes until all that’s left is the flattened tomato skins, then discard. Add the basil, garlic, 1/2 teaspoon salt and several grinds of pepper and stir to combine.

from FOOD NETWORK KITCHEN

DIRECTIONS Whisk together the mayonnaise, mustard, ketchup, hot sauce and onion powder in a small bowl.

Pour the tomato mixture into the 3-qt. saute pan from a Food Network™ 10-pc. Nonstick Ceramic Cookware Set and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until warmed through and thickened slightly, about 5 minutes.

Add the butter and stir continuously until melted and smooth.

Taste and adjust the seasoning with salt and pepper.

Whisk together the Cajun seasoning, 1/2 cup of the flour, 1 /2 teaspoon salt and several grinds of pepper in a shallow dish. Whisk together the buttermilk and egg in a second shallow dish. Whisk together the cornmeal and remaining 5 tablespoons flour in a third dish.

Add the pasta and Parmesan to the warm sauce and toss until thoroughly combined. Serve with an extra sprinkle of Parmesan and fresh basil.

Dredge the tomato slices first in the Cajun seasoning mixture, shaking off excess, then in the buttermilk mixture, then in the cornmeal mixture, pressing to adhere. Transfer to a large plate.

Heat 1/2 inch oil in the 10-in. skillet from a Food Network™ 10-pc. Nonstick Ceramic Cookware Set over medium-high heat until shimmering. Working in 2 batches, fry the tomatoes, turning once, until golden brown and crisp, about 5 minutes. Drain on a paper towel-lined plate; season with salt.

Fill the rolls with the tomatoes, lettuce, onions, a few dashes of hot sauce and a drizzle of remoulade sauce.

More kitchen essentials at Kohls.com/FoodNetwork

More kitchen essentials at Kohls.com/FoodNetwork

More kitchen essentials at Kohls.com/FoodNetwork

Prep for more time together.

Family meals made easy.

Durable for everyday use? Check.

Nonstick for quick clean up. Check.

This stockpot and the rest of the ceramic cookware set it comes with will make your weeknights a breeze.

Get ready for fall at Kohls.com/FoodNetwork

calendar

September mon

TUE

WED

1

This is the most common month for birthdays— so have some birthday ice cream! Mix softened vanilla ice cream with sprinkles; freeze.

5

6

THU

2

9

Grill a wedge salad for your Labor Day cookout: Brush iceberg wedges with oil and grill until marked; drizzle with blue cheese dressing.

Have pomegranate seeds today for Rosh Hashanah— they’re a symbol of good deeds.

Sprinkle on crostini with goat cheese.

7

8

12

13

14

15

National Hispanic and Latinx Heritage Month starts today.

Find fun ways to celebrate on page 18, including a recipe for pinchos!

Today is Mexican Independence Day. Make aguas frescas: Blend 5 cups fresh fruit with 3 cups water, ½ cup sugar and some lime juice.

19

20

21

22

23

26

27

28

29

30

It’s National Grandparents Day! Make an heirloom recipe tonight, then go to foodnetwork .com/heirlooms to see family recipes from the stars.

Got a case of the Sunday scaries?

Watch Halloween Wars at 9 p.m. ET tonight to see the pros make some seriously spooky cakes!

Sukkot begins this evening. For a simple side, toss baby rainbow carrots with olive oil, sliced shallots, thyme, salt and pepper. Roast at 425˚, 30 minutes.

Mondays are for chocolate!

Check out the competition show Chocolate Meltdown: Hershey’s After Dark tonight at 10 p.m. ET.

Mid-Autumn Festival, the celebration of the harvest moon, is today. Order mooncakes from one of the Chinese bakeries on page 26.

Today is the first day of fall. Try your hand at homemade apple butter! Go to foodnetwork .com/fallbutter.

Today is World Heart Day. Eat some oatmeal— it’s good for your heart! Top with sliced bananas, sprinkle with sugar, then brûlée.

BY

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SEPTEMBER 2021

CORY FERNANDEZ

California became a state on this day in 1850. Make a dip with the state fruit: Puree avocado with cream cheese and everything seasoning.

16

FRI

SAT

3

4

10

11

17

18

24

25

Raise a glass to the long weekend ahead: Mix 1 part Lillet Rosé with 2 parts tonic over ice.

Garnish with a lemon twist.

It’s the last official Friday of summer! Whip up a frozen treat: Layer vanilla yogurt and diced apricots in paper cups. Insert sticks; freeze.

Have wine and marinated cheese for happy hour: Combine cubed cheddar, olive oil, honey, thyme, salt and pepper flakes in a jar. Marinate 30 minutes.

Start your weekend on a sweet note: Top toasted English muffins with strawberry cream cheese, berries and chopped mint.

APPLE, POMEGRANATE SEEDS AND OATMEAL: GETTY IMAGES. SPRINKLES: SHUTTERSTOCK. GRILLED ICEBERG LETTUCE AND AVOCADO: LEVI BROWN. COCKTAIL AND MARINATED CHEESE: RALPH SMITH. BISCUITS: MIKE GARTEN. FROZEN YOGURT TREAT AND STRAWBERRY ENGLISH MUFFIN: RYAN DAUSCH. ROASTED CARROTS: YUNHEE KIM. APPLE BUTTER TOAST: CHARLES MASTERS. AGUAS FRESCAS : SAM KAPLAN.

SUN

Dinner today, lunches tomorrow.

Ready-to-use potatoes for your return-to-routine.

Easier than you thought.

Scan here

LittlePotatoes.com/easydinners

calendar

Let’s

Celebrate

Hispanic and Latinx Heritage Month starts September 15!

Here are a few ways to honor it.

2

1

MIX A COCKTAIL

Tamarindo Margarita

Buy a Book

4

Three great new cookbooks explore the cuisines of Colombia and Mexico: • In Colombiana ($33, Harper Wave), chef Mariana Velásquez shares classics like arepas and modern Colombian dishes such as papaya and shrimp gazpacho.

• Treasures of the Mexican Table ($35, HMH Books), by legendary chef Pati Jinich, includes recipes from home cooks, street vendors and chefs.

• Edgar Castrejón’s Provecho ($33, Ten Speed Press) is a collection of vegan recipes for traditional Mexican dishes.

eat at LATINXOWNED RESTAURANTS FOOD NETWORK MAGAZINE

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SEPTEMBER 2021

Check out the Food Network Kitchen app for cooking classes from some of the country’s best Hispanic and Latinx chefs. Sign up at kitchen.foodnetwork.com.

Rick Martinez

BY

18

Take a Class

Alejandra Ramos

Larisa Alvarez

Julio-Cesar Florez

Yelp partnered with the advocacy group Momento Latino to introduce a new tag allowing restaurants and businesses to classify themselves as Latinx-owned so customers can seek them out. It’s a great way to support local entrepreneurs!

CORY FERNANDEZ

Santos Loo

COCKTAIL AND PINCHOS: DANIELLE DALY; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS. IPHONE: GETTY IMAGES.

1. Combine ½ cup sofrito, ⅓ cup olive oil, 1½ tablespoons each sazón and adobo seasoning, 1½ teaspoons each onion powder and granulated garlic and ½ teaspoon pepper in a bowl.

2. Toss with 2½ pounds pork tenderloin (cut into 2-inch cubes); marinate overnight.

3. Thread the meat onto skewers, leaving space at the bottom of each.

Grill over medium-high heat for 3 minutes per side. Flip again and cook 2 more minutes. Brush with barbecue sauce, flip again and cook 2 more minutes. Remove from the grill, brush with more barbecue sauce and let rest 5 minutes. To serve, add a piece of grilled bread to each skewer.

Rub the rim of a glass with lime and dip in Tajín. Combine 1½ ounces reposado tequila (such as El Jimador), 1½ ounces tamarind puree, ½ ounce agave nectar and ¼ ounce fresh lime juice in a shaker with ice; shake until cold. Fill the prepared glass with ice, then strain the drink into the glass.

Garnish with a lime slice.

5

Chef and Food Network Kitchen instructor Yia Medina makes this recipe whenever she wants to feel close to her family in Puerto Rico.

Pinchos

This drink has become a favorite at chef Richard Sandoval’s new Washington, DC, spot DLeña. “Tamarind can be sweet, sour, tangy and tart all at once,” the chef says.

3

Make a GREAT BITE

SCAN TO BUY

Adding herbs to your dish may be delicious, but extra stuff in tea isn’t.

So we say no to artificial flavors and yes to the finest ingredients, expertly crafted.

NO ARTIFICIAL SWEETENERS. NO ARTIFICIAL FL AVORS. NO IS ®

beautiful f .

©2021 PURE LEAF logo is a registered trademark of the Unilever Group of Companies used under license.

STRAWBERRIES: DANIELLE DALY; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS. KOGA PORTRAIT: TEDDY WOLFF.

in the know

These Will Cost You!

How much would you pay to taste the world’s best strawberries?

The ones pictured here, from oishii.com, sell for about $5 each! Oishii cofounder Hiroki Koga grew up eating delicious Omakase strawberries in Japan, so he brought seeds stateside and worked with farmers and engineers to replicate the environment of the Japanese Alps where the berries grow—in a New Jersey warehouse. The result is most likely the juiciest, sweetest strawberry you’ll ever taste. They’re available for pickup and delivery in New York City and Los Angeles, and Koga says a more affordable version is in the works. —Francesca Cocchi SEPTEMBER 2021

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in the know

Favorite: Cry Baby Craig’s Hot Sauce

Stuff

h

$20 for three; crybabycraigs.com

Chefs reveal their favorite hot sauce—and how to use it!

ot sauce has never been hotter: Retail sales have almost doubled since 2015, and new versions just keep coming. Chefs across the country have started bottling and selling their own, and other celebrities are joining the fun, too. Mötley Crüe, Rob Kardashian and basketball star Joel Embiid have all released hot sauces during the past year! We asked experts for their top choices. —Audrey Morgan

“I love using hot sauce in chiliguaro, a Costa Rican firewater shot.

It’s refreshing and spicy, so it’s great for the daytime!”

—Christina Nguyen Hai Hai and Hola Arepa, Minneapolis

CHILIGUARO MAKES: 3¼ cups

2 ⅔ ⅔

cups tomato juice cup guaro or white rum cup fresh lime juice, plus lime wedges for garnish 1½ tablespoons Salsa Lizano 1 teaspoon habanero hot sauce 2 tablespoons chopped onion 2 tablespoons chopped fresh cilantro Kosher salt and freshly ground pepper

“I like mixing hot sauce, along with store-bought Thai red curry paste, into mayo and butter to give them a little kick.”

—Arnold Myint

PM Nashville, BLVD Bistro and Suzy Wong’s House of Yum, Nashville

“Add hot sauce to seafood.

I love it with clam chowder and any kind of seafood roll.”

—Donny Farrell

Quality Crab & Oyster Bah, Chicago

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Favorite: Hollywood Hot Artisan Hot Sauce

$13; hollywoodhot.co

Favorite: Cholula Hot Sauce

$4; grocery stores

1. Combine the tomato juice, guaro, lime juice, Salsa Lizano, hot sauce, onion and cilantro in a blender. Add 1 to 1½ teaspoons salt and ½ teaspoon pepper and puree until smooth.

Pour into a container and refrigerate until ready to serve.

2. To serve, vigorously shake or stir some of the tomato juice mixture in a shaker with ice until very cold. Strain into 2-ounce shot glasses and garnish with lime wedges.

Favorite: Marshall’s Haute Sauce Habañero Carrot Curry

$12; marshallshautesauce.com

“I’ve been known to add Sriracha to the occasional late-night pizza. My family has also gifted ‘bouquets’ of different hot sauces to people.”

—Peter Cho

Han Oak, Portland, OR

“Hot sauce should have depth of flavor and just the right amount of burn to keep you coming back for more. I put it on everything, but it’s especially excellent mixed Favorite: into hummus.”

Try Me Yucatan Sunshine Habanero —Andre Fowles Pepper Sauce

COCKTAIL: DANIELLE DALY; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS. MAYO AND CHICKEN THIGHS: RYAN DAUSCH. COMEBACK SAUCE: BEN GOLDSTEIN. BAILEY: NYDIA BLAS. CRYSTAL HOT SAUCE, HOT SAUCE DRIP AND HUEVOS A LA MEXICANA: SHUTTERSTOCK. PIZZA: LEVI BROWN. SEAFOOD ROLL: KANG KIM. FARRELL: ANJALI PINTO.

Miss Lily’s, New York City

“You can finish other sauces with hot sauce. Sometimes I sub in Crystal for the serrano chiles in my restaurant’s homemade comeback sauce.”

—Mashama Bailey

The Grey, Savannah; The Diner Bar and Grey Market, Austin

Favorite: Crystal Hot Sauce

$2; grocery stores

$2.50; reilyproducts.com

“I was raised in Tijuana, and La Perrona is the city’s official hot sauce! I add it to huevos a la Mexicana in the morning.”

Favorite: La Perrona Green Habanero Hot Sauce

$8; amazon.com

—Priscilla Curiel Tuetano Taqueria, San Ysidro, CA

“I marinate tougher meat like chicken thighs in hot sauce for about 24 hours.

The result is phenomenal.”

—Melissa Araujo Alma, New Orleans

Favorite: Ix Chel Hot Sauce

$14; eatalmanola.com

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presented by Explore Georgia

IT’S TIME TO

Hit the Road The sights, sounds, and flavors of Georgia are just what we’re craving right now. This peach of a state delivers an experience for everyone with its hip city sophistication, small-town charm, mountaintop serenity, and the beauty of a pristine coast. Whether you want a waterfall hike, lazy days on the beach, or nightlife and authentic shrimp and grits, it’s all within reach. Check out some of our favorites.

CITIES WITH SOUL

A SHORE THING

SkyView, Atlanta, GA

From the minute your toes touch the sandy shores of Georgia’s 100 miles of coastline, you’ll be hooked. From kayaking off Tybee Island and dining on freshly caught wild Georgia shrimp on St. Simons Island, to visiting sea turtles on Jekyll Island, Georgia’s beaches are as low-key or high-energy as you like.

Whether you want the cool, urban vibe of the ATL, Victorian-era architecture and dazzling skyline of Savannah, artsy energy and thriving food scene of Columbus, or the live music and historic sights in Augusta, Georgia’s soulful cities are hard to beat. Steeped in history, packed with attractions, and humming with culinary talent, Georgia’s cities are a must-do.

ons Gould’s Inlet, St. Sim

Island, GA

Can’t-Miss Restaurants JONAH’S FISH & GRITS Thomasville, GA Lots of fresh options make Jonah’s a local favorite.

Try the classic Fried Green Tomatoes, Crab Cakes, and Cyclone Shrimp.

SOUTHERN SOUL BBQ St. Simons Island, GA The Soul Sandwich here is a must with its jumbo-sized portion of pulled pork. Just don’t forget the napkins!

@_connorjohn

THE BUSY BEE CAFÉ Atlanta, GA

SMALL-TOWN CHARMER Blue Ridge Scenic Railway,

Blue Ridge, GA

MOUNTAINSIDE MOMENTS North Georgia is home to thousands of acres of state parks and national forest, spreading from Pine Mountain in the northeastern corner of the state all the way over to Cloudland Canyon in the northwest corner. Within this wooded and mountainous region are miles of trails, hundreds of waterfalls, charming towns, lakes, rivers, and streams.

It’s easy to spread out and find your own space in north Georgia. And when you do, you’ll be glad you came.

Downtown Thomasville, GA

Across Georgia, you’ll find tiny towns populated by local craftspeople, farmers, winemakers, chefs, and artists who gather inspiration from the state’s natural wonders.

Step off the beaten path and into Georgia’s small-town charm. There are so many hidden gems throughout the state, you’ll find something unique, surprising, and authentic to explore around every corner.

PLAN YOUR VACATION NOW AT EXPLOREGEORGIA.ORG

Serving up “the South on a plate” for more than 70 years, this iconic spot delivers on authentic, classic favorites such as Fried Chicken, Collard Greens, Cornbread Dressing, Fruit Cobblers and Banana Pudding.

HARVEST ON MAIN Blue Ridge, GA You can’t go wrong with the Grass-Fed Local Beef, served with seasonal veggies, or the Locally Farmed Rainbow Trout.

Georgia isn’t some place you see. It’s somewhere you feel—an experience that’s completely your own.

It’s less about snapping pictures and more about making moments worthy of them. From stunning nature escapes to vibrant city life, it’s all right here for you.

It’s time for a Georgia getaway. ExploreGeorgia.org

in the know

Moon

To the

e

You can’t celebrate Mid-Autumn Festival without mooncakes.

very fall, Chinese bakeries shift into high gear for one of their biggest events of the year: Mid-Autumn Festival. The celebration of the harvest moon, held on the day when it’s fullest and brightest (September 21 this year), is mooncake time for pastry chefs. Many bakeries churn out traditional fillings of lotus seed and red bean pastes, but some experiment with mochi and ice cream. The only real rule, says author Kristina Cho, is that you can’t keep them all to yourself: “They’re cut into tiny wedges to pass around because Mid-Autumn Festival is all about gathering and sharing,” she says.

Her book, Mooncakes and Milk Bread, will be out October 12. In the meantime, peek inside a classic Cantonese mooncake—and buy some to share.

Anatomy of a Mooncake

Where to Buy Here are some of Kristina’s favorite shops.

Kee Wah Bakery

Los Angeles

This Hong Kong bakery has been making mooncakes since 1938— and the L.A. location ships nationwide through Goldbelly. keewahla.com

crust

A thin buttery crust protects the paste-like filling.

Every crust is pressed with a decorative stamp: Some include the shop’s name; many are stamped with characters that describe the fillings.

Fay Da Bakery New York City

Mooncakes are sold here (and online) in the weeks surrounding Mid-Autumn Festival. Try the custard-filled cakes along with the classics. fayda.com

Some mooncakes include one or more salty cured egg yolks in the center, a symbol of the full moon.

This can vary widely depending on how traditional the bakery is, but many commercial mooncakes are filled with savory lotus seed or red bean paste.

Reading the Stamps

Eastern Bakery

San Francisco

Kristina says to order the white lotus cake with a salted egg yolk at this spot—it’s her all-time favorite. (Available in-store only)

Check out some of Kee Wah Bakery’s intricate designs.

This cake is filled with red bean paste and a single egg yolk.

This yolk-free option contains nuts and Chinese ham.

BY

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Two yolks are baked into this golden lotus seed paste cake.

NORA HORVATH

This one is filled with a sweet date paste.

MOONCAKES: PHILIP FRIEDMAN. EASTERN BAKERY: ALAMY.

Center

Filling

®, TM, © 2021 Kellogg NA Co.

Delicious Chocolatey dipped flakes.

Cocoa coated flakes.

Crunchy real almonds.

in the know

The

M A R R KET E P U S

Awards Here they are: the most exciting new grocery products on the shelf!

BY

AUDREY MORGAN

SEPTEMBER 2021

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j Best New Ways j

j Fanciest New j

to Get a Churro Fix Siete Churro Strips

These cassavaflour chips are a gluten-free take on the treat.

They’re dusted with cinnamon and coconut sugar.

j Best New j

Chameleon Churro Cold-Brew Concentrate

This presweetened cold brew has notes of vanilla and cinnamon.

Just add water!

Nestlé Toll House Disco Morsels

Edible pearlescent mica makes these chocolate chips sparkle.

j Best New j

Hybrid Dessert Creamalicious

Baking Ingredient

Movie-Night Snack

Founder Liz Rogers mixes desserts made from family recipes, like pecan pie and banana pudding, right into these pints.

Hormel Soft Pretzel Bites You can pretend you’re at the theater with this tray of soft pretzel nuggets and cheddar dipping sauce—just warm it up in the microwave.

j Best New “Not” Dogs j

Bolthouse Farms Wunderoots Carrot Dogs These “franks” are…carrots!

j Most Exciting j New Weeknight Chicken

These whole carrots are marinated to taste like classic hot dogs, chorizo and sweet Italian sausage.

j Most Surprising j New Soda

Sweet Earth Jumbo Vegan Hot Dogs

Potato and pea protein are the base of these convincing franks. And the skins snap!

j Best New j

Burger Wannabe

Bibigo Korean-Style Crunchy Chicken

This frozen meal is inspired by Korean fried chicken: It's all about the extracrispy coating!

Pepsi Mango

Pepsi’s newest permanent flavor is a tropical spin on the original, with hints of citrus and caramel.

Rougette BonFire Grilling Cheese This cheese patty can take the place of the meat on a hamburger bun.

It gets nice and charred on the grill but stays soft in the center.

in the know

j Best Not-Potato Chips j

j Best Comeback Dessert j

Yolélé Fonio Chips

Made from the West African grain fonio, these light, crisp chips feature flavors like baobob, inspired by cofounder Pierre Thiam’s childhood in Senegal.

j Nuttiest New j

Pancake Topping

Kodiak Peanut Butter Maple Syrup

This peanut butter–maple topping has much less sugar than regular syrup—and a great nutty taste.

j Prettiest New j Side Dish

Birds Eye Steamfresh Rainbow Cauliflower

CHURROS: GETTY IMAGES. DOUGHNUTS: SHUTTERSTOCK.

These frozen florets are much more fun than the plain white ones!

Good Humor Ice Cream Vanilla Viennetta Cake

After a 30-year hiatus, Breyers’ famous fancy layered ice cream cake is back on shelves under a new brand.

j Best New Twist on j Coffee and Doughnuts

Glazed Donut Coffee Mate This sweet, icing-flavored coffee creamer takes the beloved breakfast duo to a whole new level.

j Coolest New j Breakfasts to Go

j Best New j

Spinoff Sauce Tabasco BBQ Sauce

The iconic hot sauce brand is getting into grilling with barbecue sauces in four flavors, like honey barbecue and habanero jerk.

Clio Granola & Yogurt Parfaits

These Greek yogurt– filled treats are like a candy bar, but healthier!

j Most Decadent New Keto Products j Halo Top Keto Pops

These low-carb ice cream treats come in luxe flavors like chocolate cheesecake.

Duncan Hines Keto-Friendly Baking Mixes

KIND Frozen Smoothie Bowls

Almond and coconut flours are the base of these brownie and cake mixes.

Each filling bowl includes almond milk, almond butter and granola.

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in the know

j Best New Bite j

for Chocolate Addicts

with

Pepperoni Pizza Crescent Rolls

j Coolest j

New Faux Pasta

Favorite Day Molten Chocolate Lava Cake

Prep

Total

Ingredients

Servings

15 MIN

30 MIN

4

8

You can pop these chocolate ganachefilled frozen cakes in the microwave or oven for a fancy dessert. (At Target only)

Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Caulipower li Pasta P

This surprising addition to the gluten-free pasta category cooks in just three minutes.

j Most Noteworthy j

j Best New j

New Oatmeals

Low-Carb Cooking Trick

24 slices (about 5 oz) pepperoni 2 oz shredded mozzarella cheese (1/2 cup) 1 cup tomato pasta or pizza sauce, heated

1 2

3

4

Big G Instant Oatmeal

Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.

Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.

Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.

Bake at 375°F for 10 to 14 minutes or until golden brown.

Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

Yishi Oatmeal

General Mills has turned cereals like Lucky Charms and Trix into a hearty warm breakfast.

Flavors like toasted black sesame and matcha latte honor founder Lin Jiang’s Chinese heritage.

j Best New j

Diamond of California Nut Coatings

These almond- and pecan-based seasoning blends are a ketofriendly alternative to breading.

j Best New Spreads for j

Marshmallow Creation

Everything Bagel Lovers

Jet-Puffed Bites

These fun chocolatecovered marshmallows come in flavors like s’mores and birthday cake.

Sabra Everything Bagel Seasoned Hummus

The latest flavor is garlicky—and addictive.

Good & Gather Everything Seasoned Cashew Dip

This creamy spread is totally dairy-free. (At Target only)

j Most Buzz-Worthy New Seltzers j San Pellegrino Essenza

Bubly Bounce

These drinks taste like a cup of joe but have about a third of the caffeine.

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These caffeinated seltzers, in flavors like mango–passion fruit, will perk you right up.

Perrier Energize

Green coffee and yerba mate extracts make this seltzer about as powerful as coffee.

with Pepperoni Pizza Crescent Rolls

Find recipe inspiration at pillsbury.com

The

1930

FROZEN FOOD

Hall of Fame

Birds Eye Frozen Peas

Let’s hear it for the coolest freezeraisle innovations of all time!

i

BY

FRANCESCA COCCHI

f you’ve been shopping in the freezer section more than usual, you’re not alone. Americans spent more than $65 billion on frozen food in 2020 (up more than 20 percent from 2019), and sales have risen again this year, suggesting that what started as a pandemic trend could be turning into a long-term habit. A wave of exciting new products is part of the draw, but nostalgia is a factor, too: We’ve been rediscovering old-school favorites like Eggo waffles, Stouffer’s entrées and Hot Pockets. Here are some of the most notable freezer products of the past century—and a few that didn’t turn out to be so cool after all.

1953

Eggo Waffles Making waffles required batter and a waffle iron until these hit the market.

Inventors Frank, Anthony and Samuel Dorsa briefly called them Froffles but then went with Eggos, a nod to their earlier business making mayonnaise.

1993

1995

2010

Mochi Ice Cream

DiGiorno Rising Crust Pizza

Saffron Road Frozen Meals

DiGiorno didn’t invent frozen pizza but the company has long been the country’s top-selling brand—and it won raves in the ’90s with this restaurant-inspired pie.

The crust puffs up as it bakes.

These meals, which include lamb saag and chicken tikka masala, were a big step toward a more inclusive freezer aisle: They were the first nationally available certifiedHalal meals in the category.

Frances Hashimoto of Mikawaya, a Japanese bakery in Los Angeles, came up with the genius idea to fill sweet rice dough with ice cream—and a mochi ice cream craze began. Her original brand is still sold, along with its popular sister brand My/Mochi.

34

Clarence Birdseye launched an entirely new industry when, after learning food preservation techniques from Inuit fishermen, he patented a flash-freezing machine that could preserve vegetables at their peak.

He promised peas that were “as gloriously green as any you will see next summer.”

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PEAS: GETTY IMAGES. MINUTE MAID AND SWANSON DINNER: JASON LIEBIG. LEAN CUISINE AND LE MENU: GASLIGHT ADVERTISING. LIBBYLAND DINNERS: JAMIE BRADBURN. TWINKIES: ALAMY. COLGATE LASAGNA: MUSEUM OF FAILURE.

in the know

1946

1952

1953

Orange Juice Concentrate

Mrs. T’s Pierogies

Gorton’s Fish Sticks

Starting the day with OJ wasn’t possible for many Americans until government researchers developed a concentrate that could be easily stored and shipped.

It was named Minute Maid because of how quickly you could prepare it.

Ted Twardzik set out to bring his mom’s potato-and-cheese Polish dumplings to the masses in the 1950s, and today the company sells more than half a billion frozen pierogi a year!

World War II meat rationing gave Americans a newfound appetite for seafood, and Gorton’s satisfied it with sticks of breaded whitefish.

The company later marketed them to school lunch programs, and a cafeteria staple was born.

1954

1981

1983

Swanson Turkey Dinner

Lean Cuisine

Hot Pockets

In the diet-obsessed ’80s, sales of Stouffer’s low-cal Lean Cuisine dinners soared and stores struggled to keep up with demand. The meals had fewer than 300 calories, compared with 850 for an average Stouffer’s entrée.

Before they became fodder for comedians, the microwavable stuffed sandwiches were a breakthrough concept: hearty handheld frozen meals with high-tech packaging. Each came with a paperboard sleeve that helped crisp the bread.

Faced with a surplus of frozen turkey one Thanksgiving and inspired by ready-to-heat airline meals, Swanson created what was probably the first “TV Dinner.” It was 98 cents and came with cornbread dressing, buttered peas and mashed potatoes.

FREEZER FLOPS

Remember these short-lived creations?

LIBBYLAND ADVENTURE DINNERS

Marketed as the first frozen dinners for kids in the 1970s, these themed meals included Sea Diver’s Dinner and Pirate Picnic. The characters were a hit; the food, not so much.

MORTON TWINKIE SUPPERS

For a brief time in the ’70s, Morton tried to capitalize on our love of Twinkies by packaging them with entrées like a burger or spaghetti.

COLGATE LASAGNA

The toothpaste brand briefly experimented with a line of frozen entrées, including beef lasagna, in the ’80s.

SWANSON LE MENU DINNERS

This line of fancy microwavable meals, which included dishes such as beef sirloin tips in mushroom-wine gravy, was meant to compete with restaurants.

The restaurants won.

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PRESENTED BY ELKAY & THE

KITCHEN

Mini Deep Dish Pizzas SERVES: 4–6 PREP TIME: 15 MIN | COOK TIME: 15 MIN INGREDIENTS

Olive oil 1 ball fresh, store-bought pizza dough 6 slices mozzarella cheese, cut into fourths (24 squares total) 1∕2 cup pizza sauce 1∕4 cup pepperoni, sliced into strips (or cooked veggie sausage crumbles) 1∕4 cup sliced cherry or grape tomatoes 1∕3 cup grated Parmesan cheese

1. Preheat oven to 425ºF. Lightly grease a cupcake tin with olive oil.

Jo and son Teddy prep veggies together using the sink’s custom colander.

EVERYTHING AND THE KITCHEN SINK With custom accessories for prepping, cooking, serving, and entertaining, Elkay’s spacious Circuit Chef™ multiuse sink is both a seamless workstation and a gathering zone for friends and family.

This sink has so many fun, hardworking secrets, my kids actually want to help prep.”

—Jo saltz

2. Tear off a 2-inch ball of pizza dough and flatten with your fingers to form a rough disc. Push the disc into the bottom of one muffin cup and repeat steps until all muffin cups have a pizza crust. Cover the tin with plastic wrap and leave in a warm place until the dough rises, about an hour.

3. Once the dough has doubled in size, press the center down and push the sides up against the muffin cup. Place 2 squares of cheese into each cup, then top each with 1 tablespoon pizza sauce.

4. Top four of the pizzas with sliced pepperoni, another four with sliced tomatoes, and leave four plain. Then evenly top all 12 pizzas with grated Parmesan cheese.

5. Place into preheated oven and cook for 10–15 minutes until browned and puffed up. Don’t worry if the pizza rises past the muffin cup or explodes a bit; it will deflate immediately upon removal from the oven. Carefully remove from the tin and serve. Garnish with fresh basil if desired.

LEARN MORE ABOUT THE KITCHEN SINK REIMAGINED AT ELKAY.COM/THATS-ELKAY

Everything and the kitchen sink. That’s

©2021 Elkay Manufacturing coMpany

The Crosstown® Workstation Sink The stainless steel sink with the versatility to accommodate a cutting board, colander, and dish-drying station. For maximum usability in a minimal footprint.

Elkay.com/crosstown

in the know

Star Kitchen

HGTV star Alison Victoria shows us her stunning Chicago kitchen.

BY

ERICA FINAMORE

As the star of HGTV’s Windy City Rehab, designer Alison Victoria has become famous for renovating and building homes packed with glamorous and historic details.

When she started construction on this Chicago property, she had no idea that she’d be the eventual owner—but she became attached and couldn’t let it go. “I needed to live here,” she says. The kitchen was a top priority, and after spending nine seasons as the host of HGTV’s Kitchen Crashers, she had a vision from the start.

She paired statement pieces like a brass hood and marble island with simpler elements like white Shaker-style cabinets. “I don’t care what people say—white kitchens aren’t going anywhere,” she says.

To help the kitchen blend in with the open living and dining rooms, she hid most of the appliances behind cabinet panels. And she made the room extra inviting by adding a cozy dining nook with faux-leather banquette seating. It has turned out to be an ideal home office. “I do all my work here,” she says. “I’m just so in love with the space.”

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Dramatic details

Alison brought attention to the high ceilings by adding detailed custom moldings to the tops of the cabinets.

Bold brass

Alison installed a one-of-a-kind brass hood as the kitchen’s focal point. “It’s a wow moment,” she says.

Brass accents like the faucet and pendant lights bring the whole look together.

Marble wall

Alison didn’t want a backsplash that showed grout lines, so she opted for a solid piece of Calacatta marble. “Natural stone and marble are true artwork from the earth,” she says.

Matching range

PHOTOS: CHRISTIAN HARDER.

The BlueStar range was customized to match the cabinets, which are painted one of Alison’s favorite shades of white: Pure White by Benjamin Moore.

Patterned floor The white oak floorboards are set in a herringbone pattern.

“They remind me of a Parisian flat,” she says.

Turn the page to get Alison’s look.

in the know

Get the Look

Pick up some of Alison’s finds for your own kitchen.

The kitchen is so large, Alison could go big with lighting.

These Prism Drop Pendants are a bit smaller than hers but have a similar look. $130; shadesoflight.com

The vintage sconces are from a Paris flea market.

The banquette area includes tufted gray faux-leather seating and a marble Silhouette Dining Table.

The brass base ties into the brass accents in the kitchen. $1,899; westelm.com

“My whole life I’ve been on a mission to find the perfect bar stool,” Alison says.

Hers are a close match to these Hayes Swivel Counter Stools. From $3,597; mcguirefurniture.com for buying info

“Cabinet hardware is like jewelry,” Alison says. She accessorized her cabinets with brass-accented Mother-of-Pearl Knobs. $28 for two; anthropologie.com

Alison chose the One Pull Down Kitchen Faucet in Unlacquered Brass because of its color and its “smooth, sexy lines.” $1,555; kallista.com

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INTERIOR PHOTO: CHRISTIAN HARDER.

Alison found corbels from an old house in Chicago and had them built into her pantry. This Elkena Millwork Devon Corbel is similar and would look great as a shelf bracket! $17; homedepot.com

We make bundling simple.

Home + Auto = easy

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geico.com | 1-800-947-AUTO | Local Office Some discounts, coverages, payment plans, and features are not available in all states, in all GEICO companies, or in all situations. Homeowners, renters, and condo coverages are written through nonaffiliated insurance companies and are secured through the GEICO Insurance Agency, Inc. GEICO is a registered service mark of Government Employees Insurance Company, Washington, DC 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko® image © 1999–2021. © 2021 GEICO 21_580819020

fun cooking

FOOD PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

Pick a Color

This apple-and-honey board is a sweet way to celebrate the Jewish New Year. Blogger and lifestyle editor Rebekah Lowin (rebekahlowin.com) found red, yellow and green apples in different shades, then sliced them, dipped the slices in lemon juice and arranged them on a platter in a rainbow pattern—with honey on the side for dipping. Turn to page 56 for more apple-honey ideas!

—Cory Fernandez

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Introducing...

America’s Best

Kid Cooks!

We teamed up with King’s Hawaiian to find the country’s most amazing junior chefs. Here’s what the contest winners made!

BY

KARA ZAUBERMAN

STRAWBERRY CHEESECAKE FRENCH TOAST

ACTIVE: 25 min l TOTAL: 40 min MAKES: 10

Gabriella Dandles

Richmond, VA At just 9 years old, Gabriella says she already feels destined to work in the food world.

She’s off to a great start: Our recipe testers thought her strawberry cheesecake–stuffed French toast was genius.

“Cooking and baking are my passion,” Gabriella says. “I like to see the smiles on people’s faces when they eat my food.”

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Butter or cooking spray, for the pan 10 Hawaiian sweet rolls 3 large eggs ⅓ cup milk 1 tablespoon brown sugar 1 teaspoon vanilla extract 8 ounces cream cheese ½ teaspoon grated lemon zest 2 tablespoons honey ¼ cup strawberry jam ⅔ cup diced strawberries, plus more for topping 1 tablespoon granulated sugar Confectioners’ sugar and maple syrup, for topping 1. Preheat the oven to 350˚. Grease an 8-inch round baking dish with butter or cooking spray and set aside. Cut 1-inch-wide and 1-inch-deep holes in each roll. Whisk together the eggs, milk, brown sugar and vanilla in a medium bowl. Dip each roll in the egg mixture and place in the baking dish.

2. Beat the cream cheese with the lemon zest, honey and jam in a bowl with a mixer. Fold in the strawberries.

Place the mixture in a piping bag and fill each hole in the rolls with the cream cheese mixture. Sprinkle the granulated sugar over the top of the rolls.

3. Bake for 15 to 20 minutes, or until the tops of the rolls are crisp and golden brown. Serve with more strawberries, confectioners’ sugar and syrup for topping.

IN PARTNERSHIP WITH

Jeffrey Fleishman Howell, NJ

FOOD PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

For 12-year-old Jeffrey (a.k.a. JD), cooking is all about being adventurous, which explains why he tried putting Hawaiian rolls in a waffle iron for this contest. JD is admittedly obsessed with the rolls (“They’re one of my favorite foods!” he says), and he wanted to make something new with them. His invention was a big hit in our test kitchen!

WAFFLE BREAKFAST SANDWICH 4 slices pork roll 2 tablespoons maple syrup ½ teaspoon hot sauce 1 tablespoon ketchup Butter cooking spray 16 Hawaiian sweet rolls (from a 24-pack) 4 large eggs 4 slices American cheese Salt and pepper 1. Preheat the oven to 350˚. For the pork roll: Prep a cookie sheet with a piece of parchment paper. Lay the pork roll slices on the parchment paper evenly spaced apart. Using 1 tablespoon of maple syrup, brush both sides of the pork roll generously

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 2

with syrup. Bake for 15 minutes, flipping one time halfway through. The pork roll should be nicely browned on both sides.

While the pork roll is cooking, prep the sauce and waffles.

2. For the sweet and tangy sauce: Mix the hot sauce, ketchup and 1 tablespoon maple syrup in a bowl. Set aside.

3. For the waffles: Heat a waffle iron to medium high. Spray with cooking spray.

Take 4 Hawaiian rolls in a square, being careful not to pull them apart, and place on the waffle iron. Close the waffle iron and cook for 2 to 3 minutes, or until golden brown. Carefully remove and repeat three more times to have a total of 4 waffles.

4. Heat a nonstick pan and spray with cooking spray. Carefully crack the eggs into the heated pan. After 3 to 4 minutes, break the yolks and cook for an additional minute.

Flip when the edges of the whites get crispy and cook on the other side for an additional 2 to 3 minutes. Add 1 slice of American cheese to each egg. Let the cheese melt, then remove from the heat.

5. To assemble the sandwiches, generously spread the sweet and tangy sauce on all 4 waffles. Layer 2 eggs and 2 slices of pork roll on top of 1 waffle. Season with salt and pepper. Cover with a second waffle to form a sandwich. Repeat for the second sandwich. Cut in half and enjoy!

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fun cooking

BREAKFAST BREAD PUDDING

ACTIVE: 25 min l TOTAL: 1½ hr (plus overnight refrigerating) l SERVES: 10 to 12

Butter or cooking spray, for the pan 1 pound bacon 8 large eggs 2 cups half-and-half 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ pound cheddar cheese, grated 2 loaves sliced Hawaiian sweet bread, end pieces and crusts removed, cut into 1-inch cubes ¼ cup chopped fresh chives

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1. Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.

2. While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.

3. Preheat the oven to 350˚. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.

Eli Mathews Scottsdale, AZ

Eli says winning this contest takes him one step closer to his dream of becoming a chef and owning his own restaurant.

The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. “We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week,” he says.

IN PARTNERSHIP WITH

NO-BAKE CAKE POPS 12

ACTIVE: 40 min l TOTAL: 1 hr 35 min l MAKES: about 32

Hawaiian sweet rolls, plus 2 to 3 extra for desired consistency 1 stick unsalted butter, softened 1 8-ounce package cream cheese, softened 1½ cups confectioners’ sugar 1 cup canned grated coconut in extra heavy syrup (such as Conchita brand) ¼ teaspoon salt ½ teaspoon coconut extract ¼ teaspoon almond extract 2 11½-ounce bags white chocolate chips Gel food coloring (optional)

1. In a food processor or blender, pulse 12 rolls until a fine consistency.

2. Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners’ sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.

3. Mix the pulsed rolls and frosting together until combined.

(You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.

4. Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball.

Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.

SEPTEMBER 2021

Melody Pratz Wellington, FL

When Melody, 13, set out to create a recipe using Hawaiian rolls, she knew she wanted to make dessert. “The texture was already cake-like, so I just built off of that idea,” she says. Melody loves baking, but she didn’t have to turn on the oven for these cake pops—they’re no-bake!

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FRENCH TOAST MOCHI COOKIES

ACTIVE: 40 min l TOTAL: 1 hr l MAKES: 16

FOR THE FRENCH TOAST TOPPING 2 slices Hawaiian sweet bread 1 teaspoon ground cinnamon 1 tablespoon confectioners’ sugar ¼ teaspoon vanilla extract FOR THE MOCHI ⅓ cup glutinous rice flour ½ cup milk 4 teaspoons maple syrup Vegetable oil

Samantha Moy

New Hyde Park, NY These mochi-filled cookies, topped with a cinnamon Hawaiian-bread crumble, are a perfect example of 17-year-old Samantha’s style of cooking: “I like to combine my Asian and American backgrounds to make desserts that both my school friends and my grandparents can enjoy,” she says.

The treats aren’t always traditional, she says, “but they represent my family’s stories.”

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FOR THE COOKIE DOUGH 2 slices Hawaiian sweet bread 1 cup all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt ½ cup brown sugar ¼ cup granulated sugar ⅓ cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract 1. Make the French toast topping: Toast 2 slices of bread, then cut into cubes. Add the cubes to a food processor and process until crumbs form.

Mix the breadcrumbs, cinnamon, confectioners’ sugar and vanilla in a bowl and set aside.

2. Make the mochi: Combine the glutinous rice flour, milk and maple syrup in a microwave-safe bowl. Cover with plastic wrap. Microwave for 2 minutes, stirring halfway. Remove from the microwave, stir once more, and let cool. Divide into 16 balls, using oil so the mochi doesn’t stick to your hands. Set aside.

3. Make the cookie dough: Cut the bread into cubes. Add the cubes to a food processor and process until crumbs form. Combine the breadcrumbs, all-purpose flour, cinnamon, baking soda and salt in a bowl and mix. In another bowl, whisk together the brown sugar, granulated sugar, butter, egg and vanilla. Add the dry ingredients to the wet ingredients and mix until a dough forms.

4. Assemble the cookies: Preheat the oven to 350˚. Divide the cookie dough into 16 balls. Flatten a cookie dough ball into a circle with your palm, then place a mochi ball in the middle of the dough.

Pinch the edges of the dough upward around the mochi to enclose the mochi, then roll the cookie gently in your palms to smooth any lumps or cracks. Roll the cookie in the bowl of French toast topping, pressing gently so the topping sticks.

Place the cookies on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until golden brown. Cool and enjoy.

IN PARTNERSHIP WITH

OCTOBER 14-17 Join the country’s most celebrated chefs, food personalities and winemakers to celebrate the NYC restaurant and bar community and support New Yorkers facing severe illness and hunger.

Tickets On Sale | NYCWFF.ORG HOSTED BY AND BENEFITING

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BEER AND WATER DISTRIBUTOR

EXCLUSIVE PROVIDER OF WINE AND SPIRITS

PREMIER

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PRESENTED BY AND OFFICIAL CREDIT CARD

SPONSORS

¨

Must be 21 or older with valid ID to consume alcohol. The Festival promotes responsible drinking. 100% of the net proceeds benefit God’s Love We Deliver and Food Bank For New York City. Photos: Courtesy of Getty Images | Sponsors confirmed as of 6.12.21

That’s My

Jam! Turn your favorite fruit into a sweet spread.

PeachChile Jam

Try these jams on toast with mascarpone (pictured), ricotta or cream cheese, or serve them with your next cheese plate!

RECIPES BY

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MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

fun cooking

PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

StrawberryElderflower Jam

BlueberryLime Jam

PlumRosemary Jam

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PEACH-CHILE JAM

STRAWBERRYELDERFLOWER JAM

ACTIVE: 30 min TOTAL: 2½ hr (plus chilling) MAKES: about 1¾ cups

1¾ pounds ripe peaches (5 to 8) ¾ cup sugar Pinch of salt 1 red Fresno chile pepper, seeded and finely chopped 2 tablespoons golden syrup 1. Bring a large pot of water to a boil. Cut a small X in the bottom of each peach; add to the boiling water for 1 minute.

Transfer to a bowl of ice water to cool; drain and peel off the skins with a paring knife. (Or for harder peaches, remove skins with a vegetable peeler.)

2. Chop the peaches. Combine with the sugar, salt and chile in a medium saucepan. Toss and let stand until the sugar dissolves and the liquid is syrupy, 10 to 20 minutes.

3. Add the syrup to the pan and bring to a rapid simmer over medium-high heat. Reduce the heat and simmer, stirring frequently and skimming off any foam, until the peaches soften and the juices thicken, about 15 minutes. (Gently mash any large peach chunks.) Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.

4. Transfer the jam to a jar or other airtight container and refrigerate until cold and fully jelled, 1 to 2 hours. Store in the refrigerator for up to 2 weeks.

ACTIVE: 40 min TOTAL: 2½ hr (plus chilling) MAKES: about 1⅔ cups

1½ pounds strawberries, hulled and quartered (or chopped if large) 1 cup sugar 2 teaspoons red wine vinegar Pinch of salt ⅓ cup elderflower liqueur 1. Combine the strawberries, sugar, vinegar and salt in a medium saucepan or dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes.

2. Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring.

Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.

3. Transfer the jam to a jar or other airtight container.

Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.

BLUEBERRY-LIME JAM PLUM-ROSEMARY JAM ACTIVE: 45 min TOTAL: 2½ hr (plus chilling) MAKES: about 2½ cups

ACTIVE: 45 min TOTAL: 2½ hr (plus chilling) MAKES: about 1¾ cups

2

1½ pounds ripe red or black plums (5 to 7), chopped 1 cup sugar 2 tablespoons fresh lemon juice 1 sprig rosemary

pounds blueberries, stems discarded 1 cup sugar 4 teaspoons grated lime zest, plus ¼ cup fresh lime juice (from 2 to 3 limes) Pinch of salt 1. Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.

2. Bring the mixture to a rapid simmer over medium-high heat.

Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.

3. Transfer the jam to a jar or other airtight container.

Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.

1. Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or dutch oven.

Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.

2. Wrap the rosemary sprig in a square of cheesecloth; tie closed.

Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary.

Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.

3. Transfer the jam to a jar or other airtight container.

Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.

Jam Tips Taste your fruit before you start: If it’s tart, add an extra tablespoon or two of sugar. If your fruit is extra sweet, leave out a little of the sugar.

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Jam can bubble up quickly as it cooks. To prevent it from boiling over, keep the mixture at a simmer and be sure to stir frequently.

SEPTEMBER 2021

When cooking your jam, check for doneness by spooning some onto a frozen plate and popping it in the freezer for 2 minutes; if it’s thick like jam, it’s cooked enough.

These are refrigerator jams—they’re not meant for canning. Store in the fridge for up to 2 weeks.

GET AHEAD OF ECZEMA AND SHOW MORE SKIN DUPIXENT is a breakthrough eczema treatment that targets a key source of inflammation that can lead to uncontrolled moderate-to-severe eczema (atopic dermatitis).

Approved for ages 6 years and up.

JOLIE, REAL PATIENT

DUPIXENT may help provide:

Individual results may vary.

Clearer skin Noticeably less itch DUPIXENT is: Not an immunosuppressant Not a cream or steroid

TALK TO YOUR ECZEMA SPECIALIST AND VISIT DUPIXENT.COM OR CALL 1-844-DUPIXENT (1-844-387-4936) INDICATION DUPIXENT is a prescription medicine used to treat people aged 6 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 years of age.

IMPORTANT SAFETY INFORMATION

Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements.

Especially tell your healthcare provider if you are taking oral, topical or inhaled corticosteroid medicines or if you have atopic dermatitis and asthma and use an asthma medicine. Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine or other asthma medicine to come back.

Do not use if you are allergic to dupilumab or DUPIXENT can cause serious to any of the ingredients in DUPIXENT®. side effects, including: Before using DUPIXENT, tell your healthcare Allergic reactions (hypersensitivity), including provider about all your medical conditions, a severe reaction known as anaphylaxis. Stop including if you: have eye problems; have a using DUPIXENT and tell your healthcare provider parasitic (helminth) infection; are scheduled to or get emergency help right away if you get any receive any vaccinations. You should not receive a of the following symptoms: breathing problems, “live vaccine” if you are treated with DUPIXENT; fever, general ill feeling, swollen lymph nodes, are pregnant or plan to become pregnant. It is not swelling of the face, mouth and tongue, hives, known whether DUPIXENT will harm your unborn itching, fainting, dizziness, feeling lightheaded baby. There is a pregnancy exposure registry for (low blood pressure), joint pain, or skin rash. women who take DUPIXENT during pregnancy to collect information about the health of you Eye problems. Tell your healthcare provider if and your baby. Your healthcare provider can you have any new or worsening eye problems, enroll you or you may enroll yourself. To get more including eye pain or changes in vision. information about the registry call 1-877-311-8972 The most common side effects in patients or go to https://mothertobaby.org/ongoing-study/ with atopic dermatitis include injection site dupixent/; are breastfeeding or plan to breastfeed. reactions, eye and eyelid inflammation, including It is not known whether DUPIXENT passes into redness, swelling, and itching, and cold sores your breast milk. in your mouth or on your lips.

Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

Use DUPIXENT exactly as prescribed. Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it. DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver.

Please see Brief Summary on next page.

© 2021 Sanofi and Regeneron Pharmaceuticals, Inc. All Rights Reserved.

DUP.21.03.0174

YOU MAY BE ELIGIBLE FOR AS LITTLE AS A $0 COPAY.* CALL 1-844-DUPIXENT (1-844-387-4936) *THIS IS NOT INSURANCE. Not valid for prescriptions paid, in whole or in part, by Medicaid, Medicare, VA, DOD, TRICARE, or other federal or state

programs, including any state pharmaceutical assistance programs. Program has an annual maximum of $13,000. Additional terms and conditions apply.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 6 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids.

• DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis.

• It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 years of age.

Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby.

– Pregnancy Exposure Registry. There is a pregnancy exposure registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about the health of you and your baby. Your healthcare provider can enroll you in this registry. You may also enroll yourself or get more information about the registry by calling 1 877 311-8972 or going to https://mothertobaby.org/ongoing-study/dupixent/.

• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk.

Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements.

Especially tell your healthcare provider if you: • are taking oral, topical, or inhaled corticosteroid medicines • have atopic dermatitis and asthma and use an asthma medicine Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine or other asthma medicine to come back.

How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes and pre-filled pens.

• Use DUPIXENT exactly as prescribed by your healthcare provider.

• Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it.

• DUPIXENT comes as a single-dose pre-filled syringe with needle shield or as a pre-filled pen.

• DUPIXENT is given as an injection under the skin (subcutaneous injection).

• If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver.

• If your dose schedule is every other week and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection.

• If your dose schedule is every 4 weeks and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, start a new every 4 week dose schedule from the time you remember to take your DUPIXENT injection.

• If you inject more DUPIXENT than prescribed, call your healthcare provider right away.

• Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to.

What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.

• Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision.

The most common side effects of DUPIXENT in patients with atopic dermatitis include: injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, and cold sores in your mouth or on your lips.

The following additional side effects have been reported with DUPIXENT: facial rash or redness.

Tell your healthcare provider if you have any side effect that bothers you or that does not go away.

These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them.

This is a brief summary of the most important information about DUPIXENT for this use. If you would like more information, talk with your healthcare provider.

You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals.

For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT® is a registered trademark of Sanofi Biotechnology / ©2021 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved.

Issue Date: January 2021

DUP.21.03.0281

PROMOTION

FOOD NETWORK MAGAZINE’S

TASTE ARKANSAS’S SOUTHERN HOSPITALITY

Arkansas restaurants serve heaping portions of southern cuisine. With so much good food, there’s bound to be something to please every palate. Plan your trip at Arkansas.com

GET A TASTE OF BALTIMORE

Visit the largest public Matisse collection (for free!), sip a craft beer in a converted church, stay in a four-star hotel on a historic pier and meet the tastemakers who call Baltimore home. Baltimore.org

SIP HARFORD COUNTY LIBATION TRAIL The trail takes you to eleven stops that serve up a unique combination of locally produced craft beverages and atmosphere. Outdoor beer gardens, scenic vineyards, and whiskey tastings, all ready to welcome you.

Plus enjoy live music, games, food trucks, and other special events. VisitHarford.com

ENJOY CHESAPEAKE BAY CUISINE Experience the bounty of the Chesapeake Bay. Enjoy the sweet meat of blue crabs, rockfish, or oysters. Your mouthwatering journey starts in Kent County, MD. Get your FREE Visitor Guide to plan a trip. #VisitKentCounty Kentcounty.com/visitors

A CAREFREE KENTUCKY GETAWAY Miles and miles of wide-open spaces with plenty of things to do. Worry is not one of them.

Order a FREE Kentucky Visitor’s Guide to plan your trip today. #TravelKY KentuckyTourism.com

MARYLAND IS OPEN FOR YOU

From catching up over steamed crabs to seeking culinary adventure on the Crab & Oyster Trail, Maryland is open for making every dining experience an opportunity for connection. Be open for an overnight trip. VisitMaryland.org

CALLING ALL BURGER LOVERS

Come hungry and discover a trail like no other! Hattiesburg, Mississippi, is calling all burger lovers to enjoy their HATTIES[BURGER] Trail. With more than 30 locations, foodies can identify participating restaurants through markers…and delicious aroma. VisitHburg.org/things-to-do

VISIT WIDE-OPEN NORTH DAKOTA

Enjoy vibrant cities with excellent dining and lodging choices. Get your free road trip guide today.

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PLANNING A TRIP? CAN’T DECIDE WHERE TO TRAVEL?

Check out Food Network Magazine’s one-stop resource for the latest scoop on featured travel destinations, resorts, cruises and more!

TRAVEL.FOODNETMAG.COM

fun cooking

Let’s have

Apples & Honey This sweet combo is great for Rosh Hashanah—or anytime!

apple-honey pie

olive oil cake wth honeyed apples RECIPES BY

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SEPTEMBER 2021

MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

apple-honey bundt cake

applehoney baklava

SEPTEMBER 2021

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FOOD NETWORK MAGAZINE

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fun cooking

APPLE-HONEY PIE ACTIVE: 1 hr TOTAL: 5 hr (plus chilling) SERVES: 8 to 10

FOR THE CRUST 1¼ cups all-purpose flour, plus more for dusting 2 teaspoons sugar ½ teaspoon salt 1 stick cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water 2 teaspoons apple cider vinegar FOR THE FILLING AND TOPPING 6 assorted apples, such as Golden Delicious, Fuji and Honeycrisp (1¾ to 2 pounds) 1 to 1¾ cups water ½ cup plus 2 teaspoons buckwheat honey 1 tablespoon sugar 1½ cups heavy cream 2 large eggs, lightly beaten 2 teaspoons pure vanilla extract ¼ teaspoon salt 1. Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight.

2. Meanwhile, prepare the filling: Peel and chop the apples.

Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water ¼ cup at a time as needed.

3. Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1½ cups, 1 hour 15 minutes to 1½ hours. Let cool.

4. Preheat the oven to 400˚. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate.

Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes.

Transfer to a rack to cool. Reduce the oven temperature to 350˚.

5. Return the apple mixture to the blender along with ½ cup honey and the sugar; puree until combined. Add ¾ cup heavy cream, the eggs, vanilla and salt and pulse until just combined.

6. Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely.

7. Make the topping: Beat the remaining ¾ cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie.

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OLIVE OIL CAKE WITH HONEYED APPLES ACTIVE: 50 min TOTAL: 1 hr 35 min (plus cooling) SERVES: 8 to 10

FOR THE APPLES 2 cups crisp dry white wine (such as dry Riesling or sauvignon blanc) 1 cup water ½ cup granulated sugar ½ cup honey (any kind) 2 wide strips lemon zest 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons pure vanilla extract) 2 Granny Smith apples, peeled and cut into ½-inch wedges FOR THE CAKE 1 cup extra-virgin olive oil, plus more for the pan 1¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar 2 tablespoons finely grated lemon zest plus 2 tablespoons lemon juice (from about 2 lemons) ¼ cup honey (any kind) 1½ teaspoons pure vanilla extract 3 large eggs Confectioners’ sugar, for serving 1. Prepare the apples: Combine the wine, water, granulated sugar, honey, lemon zest and vanilla bean and seeds in a wide medium saucepan. Bring to a boil, then reduce to a steady simmer and cook, stirring to dissolve the sugar, about 5 minutes. Add the apples, stir to combine and simmer until tender, 10 to 12 minutes. Carefully remove the apples with a slotted spoon to a large plate or small rimmed baking sheet. Continue to rapidly simmer the syrup until slightly thickened and reduced to about 1 cup, 10 to 12 minutes.

Remove from the heat and let cool to room temperature. Remove the vanilla bean. Transfer the apples and syrup to a shallow bowl and refrigerate until cold.

2. Meanwhile, make the cake: Preheat the oven to 325˚. Brush a 9-inch round cake pan with olive oil; line the bottom with parchment paper and brush the parchment with olive oil.

Whisk the flour, baking powder and salt in a medium bowl.

Put the granulated sugar and lemon zest in a large bowl and beat with a mixer on medium-high speed until fully combined, about 1 minute. Add the olive oil and beat until combined, about 1 minute. Beat in the lemon juice, honey and vanilla extract.

Add the eggs, one at a time, beating well after each addition.

Reduce the mixer speed to low; beat in the flour mixture in two additions until smooth.

3. Pour the batter into the pan and tap against the counter once or twice to remove any air bubbles. Bake until the top of the cake is golden brown and the center springs back when gently pressed, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pan, then turn out the cake onto the rack, remove the parchment and let cool completely.

4. Transfer the cake to a platter and dust with confectioners’ sugar.

Cut into wedges and serve with the apples and syrup.

APPLE-HONEY BUNDT CAKE

ACTIVE: 40 min TOTAL: 1 hr 50 min (plus cooling) SERVES: 10 to 12

FOR THE CAKE 1 cup vegetable oil, plus more for the pan 3 cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt 1½ teaspoons ground cardamom ½ teaspoon ground allspice ¼ teaspoon ground nutmeg 1 cup honey (any kind) ¾ cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 3 apples (about 1¼ pounds), peeled and shredded ¼ cup warm water FOR THE GLAZE 2 cups confectioners’ sugar 3 tablespoons honey (any kind) 2 to 3 tablespoons water 1. Make the cake: Preheat the oven to 350˚. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.

2. Combine ¾ cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla.

Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.

3. Meanwhile, stir together the remaining ¼ cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.

4. Make the glaze: Whisk the confectioners’ sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze.

Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

APPLE-HONEY BAKLAVA ACTIVE: 1 hr 15 min TOTAL: 2 hr 10 min (plus 3 hr soaking) MAKES: 32 pieces

FOR THE HONEY SYRUP 1¼ cups sugar ⅔ cup orange blossom honey 6 wide strips orange zest, plus ¼ cup orange juice (from 1 orange) 1¼ cups water 4 teaspoons fresh lemon juice FOR THE BAKLAVA 2 sticks unsalted butter 3 Granny Smith apples, peeled and finely chopped 2 tablespoons orange blossom honey 1 teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon ground cloves 1 cup walnut pieces 1 cup unsalted pistachios ¼ cup plus 2 tablespoons breadcrumbs 24 sheets frozen phyllo dough (from a 16-ounce box), thawed 1. Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.

2. Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.

3. Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and ¼ cup breadcrumbs and stir to combine.

4. Melt the remaining 1¾ sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs.

Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.

5. Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture.

Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.

6. Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)

7. Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.

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PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

weeknight cookıng

Upgrade your weeknight meals with new dinnerware!

Check out our Food Network + Kohl’s collection at kohls.com/ foodnetwork.

RECIPES BY JESSICA D’AMBROSIO, RICHMOND FLORES, MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON AND JI YOON JACKIE PARK

SEPTEMBER 2021

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BUFFALO CHICKEN SANDWICHES

TORTELLINI AND STEAK SALAD

4 large chicken cutlets (about 1¼ pounds total) 1 cup buttermilk ½ cup ranch dressing 1½ ounces blue cheese, crumbled (about ⅓ cup) 1 cup self-rising flour Kosher salt and freshly ground pepper 1 cup Buffalo-style hot sauce Vegetable oil, for frying 4 brioche buns, split 2 cups shredded coleslaw mix ½ English cucumber, thinly sliced Potato chips, for serving

Kosher salt 2 9-ounce bags cheese tortellini 1 cup halved cherry tomatoes ⅓ cup halved pitted black olives ½ cup chopped cucumber (thinly sliced and quartered) ½ cup quartered marinated artichoke hearts, chopped, plus 1 tablespoon marinade 4 ounces fresh mozzarella cheese, cut into ½-inch cubes 2 tablespoons red wine vinegar 1½ teaspoons Italian seasoning 3 tablespoons extra-virgin olive oil 1¼ pounds skirt steak, cut into 4 equal pieces Freshly ground pepper 2 scallions, thinly sliced on an angle

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1. Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and ½ teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.

2. Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel–lined plate to drain.

3. As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches.

Serve with potato chips.

Per serving: Calories 790; Fat 51 g (Saturated 11 g); Cholesterol 145 mg; Sodium 1,902 mg; Carbohydrate 46 g; Fiber 3 g; Sugars 6 g; Protein 39 g

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ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well.

2. Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak.

3. Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak.

Per serving: Calories 870; Fat 44 g (Saturated 16 g); Cholesterol 142 mg; Sodium 1,292 mg; Carbohydrate 66 g; Fiber 4 g; Sugars 3 g; Protein 53 g

STUFFED ZUCCHINI BOATS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 4

tablespoons extra-virgin olive oil zucchinis (about 2½ pounds), halved lengthwise and seeds scooped out Kosher salt and freshly ground pepper 1 onion, diced 2 teaspoons ground cumin 1 pound ground turkey 3 tablespoons tomato paste 1 cup low-sodium chicken broth 3 ounces feta cheese, crumbled ¾ cup plain Greek yogurt 3 tablespoons fresh lemon juice ½ cup packed fresh dill, torn 1. Preheat the oven to 400˚. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil.

Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and ½ teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.

3. Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.

4. Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

VIETNAMESE-STYLE CARAMELIZED CHICKEN

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

3 2

tablespoons vegetable oil pounds skinless, boneless chicken thighs, quartered (about 6 to 8 thighs) Kosher salt and freshly ground pepper 3 cloves garlic, minced 1 shallot, thinly sliced 1 1-inch piece ginger, peeled and cut into fine matchsticks 1 cup coconut water ¼ cup fish sauce ¼ cup packed light brown sugar 2 jalapeño peppers, thinly sliced 2 cups steamed white rice Cilantro leaves, for topping 1. Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.

2. Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted.

Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.

3. Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños.

Serve the chicken over the rice and top with cilantro leaves.

Per serving: Calories 500; Fat 17 g (Saturated 4 g); Cholesterol 208 mg; Sodium 1,498 mg; Carbohydrate 42 g; Fiber 1 g; Sugars 17 g; Protein 43 g

Per serving: Calories 450; Fat 28 g (Saturated 9 g); Cholesterol 110 mg; Sodium 864 mg; Carbohydrate 18 g; Fiber 4 g; Sugars 12 g; Protein 33 g

SEPTEMBER 2021

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MEZZI RIGATONI WITH YELLOW TOMATO SAUCE

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

Kosher salt 10 ounces mezzi rigatoni 5 tablespoons extra-virgin olive oil 6 cloves garlic, sliced 2 pints yellow or orange cherry tomatoes (such as Sungolds), halved ¼ teaspoon red pepper flakes 1 cup packed fresh basil, large leaves torn Freshly grated pecorino-romano cheese (optional) 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve ½ cup cooking water, then drain.

2. Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.

3. Add the basil, pasta and ¼ cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed.

Season with salt. Divide the pasta among bowls; top with cheese.

Per serving: Calories 440; Fat 19 g (Saturated 3 g); Cholesterol 0 mg; Sodium 393 mg; Carbohydrate 57 g; Fiber 4 g; Sugars 3 g; Protein 11 g

PORK WITH GREEN TOMATO CHUTNEY ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 tablespoons extra-virgin olive oil ½ sweet onion, chopped 1 stalk celery, sliced 1 yellow bell pepper, chopped 2 unripe green tomatoes (about 1 pound), cored and chopped 1 teaspoon finely chopped fresh thyme, plus 1 large sprig Kosher salt and freshly ground pepper ¼ cup apple cider vinegar 3 tablespoons packed light brown sugar 4 boneless pork chops (about 1 inch thick; 8 ounces each) 2 cups microwavable wild rice blend, for serving ¼ cup chopped fresh parsley, plus more for sprinkling 1. Heat 1 tablespoon olive oil in a medium saucepan over mediumhigh heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, ¾ teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes.

2. Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes.

3. Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley.

Divide the pork and chutney among the plates. Top with more parsley.

Per serving: Calories 660; Fat 32 g (Saturated 10 g); Cholesterol 136 mg; Sodium 729 mg; Carbohydrate 41 g; Fiber 4 g; Sugars 17 g; Protein 54 g

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CHIPOTLE SALMON TACOS WITH AVOCADO SALSA ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1½ teaspoons chipotle chile powder 1 teaspoon ground cumin 2 navel oranges, 1 zested Kosher salt 4 5-ounce skinless salmon fillets, cut into strips 1 avocado, diced 2 tablespoons finely diced red onion ½ cup fresh cilantro, chopped, plus more for topping ½ jalapeño pepper, seeded and finely diced 1 lime, ½ juiced and ½ cut into wedges Vegetable oil, for grilling 1 ear of corn, shucked 12 corn tortillas 1. Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and ½ teaspoon salt. Toss with the salmon and set aside.

2. Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl.

Chop the orange slices into small pieces, then return to the bowl.

Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.

3. Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.

4. Cut the corn kernels off the cob and toss with the avocadoorange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

KIMCHI FRIED RICE

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

2 tablespoons vegetable oil ½ cup chopped onion ¾ cup diced Spam (half of a 12-ounce can) 1½ cups roughly chopped ripe kimchi, plus ⅓ cup kimchi brine 4 cups day-old cooked short- or medium-grain white rice 2 tablespoons unsalted butter 1 tablespoon minced garlic 1 tablespoon soy sauce 1 tablespoon toasted sesame oil Kosher salt Toasted sesame seeds, for topping (optional) 4 large eggs 2 scallions, thinly sliced 1. Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes.

Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.

2. Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.

3. In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2½ minutes. Season with salt.

4. Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.

Per serving: Calories 580; Fat 30 g (Saturated 9 g); Cholesterol 221 mg; Sodium 1,154 mg; Carbohydrate 61 g; Fiber 3 g; Sugars 3 g; Protein 17 g

Per serving: Calories 500; Fat 18 g (Saturated 3 g); Cholesterol 66 mg; Sodium 385 mg; Carbohydrate 54 g; Fiber 10 g; Sugars 8 g; Protein 34 g

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Healthy Sides

SERRANO HAM–WRAPPED TOMATOES

Cut 1¼ pounds medium ripe tomatoes into 1½-inch-thick wedges; season with salt and pepper and sprinkle with 2 teaspoons white wine vinegar. Top each wedge with shaved manchego cheese and wrap each with ½ piece thinly sliced serrano ham.

ROASTED BROCCOLI STEAKS WITH OLIVE RELISH

Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚, flipping once, until tender, 30 to 35 minutes. Combine ⅓ cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1½ teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.

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GOCHUJANG-GLAZED EGGPLANT

Halve 4 to 5 Japanese eggplants lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 400˚ until tender, 15 minutes. Whisk 2 tablespoons each soy sauce, gochujang and honey, 1 teaspoon each toasted sesame oil and minced garlic, and ½ teaspoon kosher salt. Brush glaze on the eggplants; broil until charred, 4 minutes. Brush with the remaining glaze; top with sliced scallions and sesame seeds.

CORN SALAD WITH GOAT CHEESE

Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and ¼ cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.

weeknight cooking

INSIDE THE

Test Kitchen

Our chefs dish out tips, tricks and cooking hacks.

THE SECRET TO GREAT KIMCHI

Kimchi gets more flavorful as it ripens, but chilling slows down the process, so store-bought refrigerated kimchi can taste bland straight out of the jar. Recipe developer Ji Yoon Jackie Park, who created the kimchi fried rice on page 65, recommends leaving kimchi on your counter for a few days before you use it. It’ll be deliciously tangy and sour!

A GREEN TOMATO PRIMER

WE

FISH SAUCE

SERVE CORN RAW!

This salty condiment can work magic in a sauce— it adds a bit of brininess, a slight fermented flavor and lots of umami. Recipe developer Richmond Flores says it’s the secret to the caramelized chicken on page 63.

When corn is in season, you don’t have to cook it— just cut the kernels off the cob. For the salad on page 67, recipe tester Jessica D’Ambrosio tossed raw kernels with a vinaigrette and topped it with goat cheese. Try it now while corn is at its best!

CURRENT OBSESSIONS Ceramic Pie Weights

These are worth the investment for pie bakers—they make blind-baking so easy!

No more rice or dried beans all over the place.

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Serrated Paring Knife

Add this to your knife set if you don’t have one— we use ours constantly!

It’s great for slicing cherry tomatoes, hulling strawberries, halving grapes and so much more.

Squeeze-Bottle Tahini

Jarred or canned tahini requires stirring, which can get messy. New bottled versions just need a quick shake!

KIMCHI: RYAN DAUSCH. TOMATOES AND FISH SAUCE: GETTY IMAGES. PARING KNIFE: DEVON JARVIS. MRS. ANDERSON’S BAKING CERAMIC PIE WEIGHTS: COURTESY OF HAROLD IMPORT COMPANY. TAHINI: COURTESY OF MIGHTY SESAME.

Tart green tomatoes—the ones used for fried green tomatoes—are underripe red tomatoes, not to be confused with green heirlooms. The tart ones (shown here) are firm and pale in color; green heirlooms are softer and may have stripes or other colors. Try tart green tomatoes in recipe developer Melissa Gaman’s chutney on page 64.

POWER UP AGAINST PEANUT ALLERGY WITH PALFORZIA PALFORZIA, the first and only FDA-approved treatment for peanut allergy, is a daily oral therapy that helps reduce the severity of allergic reactions to peanuts that may be hidden in foods.

LEARN MORE AT PALFORZIA.COM

For children aged 4 through 17 WHAT IS PALFORZIA? PALFORZIA is a treatment for people who are allergic to peanuts.

PALFORZIA can help reduce the severity of allergic reactions, including anaphylaxis, that may occur with accidental exposure to peanut. PALFORZIA may be started in patients aged 4 through 17 years old. If you turn 18 years of age while on PALFORZIA treatment you should continue taking PALFORZIA unless otherwise instructed by your doctor.

PALFORZIA does NOT treat allergic reactions and should not be given during an allergic reaction.

You must maintain a strict peanut-free diet while taking PALFORZIA.

You should NOT take PALFORZIA if you have uncontrolled asthma, or if you ever had eosinophilic esophagitis (EoE) or other eosinophilic gastrointestinal disease.

Tell your doctor if you are not feeling well prior to starting treatment with PALFORZIA. Your doctor may decide to delay treatment until you are feeling better. Also tell your doctor about any medical conditions you have and if you are taking or have recently taken any other medicines, including medicines obtained without a prescription and herbal supplements.

Your doctor may decide that PALFORZIA is not the best treatment if:

IMPORTANT SAFETY INFORMATION

• You are unwilling or unable to receive (or self-administer) injectable epinephrine.

PALFORZIA can cause severe allergic reactions called anaphylaxis that may be life-threatening.

• You have a condition or are taking a medication that reduces the ability to survive a severe allergic reaction.

• You will receive your first dose in a healthcare setting under the observation of trained healthcare staff.

• You will receive the first dose of all dose increases in a healthcare setting.

• In the healthcare setting, you will be observed for at least 1 hour for signs and symptoms of a severe allergic reaction.

• If you have a severe reaction during treatment, you will need to receive an injection of epinephrine immediately and get emergency medical help right away.

• You will return to the healthcare setting for any trouble tolerating your home doses.

Stop taking PALFORZIA and get emergency medical treatment right away if you have any of the following symptoms after taking PALFORZIA: • • • • • • • • •

Trouble breathing or wheezing Chest discomfort or tightness Throat tightness Trouble swallowing or speaking Swelling of your face, lips, eyes, or tongue Dizziness or fainting Severe stomach cramps or pain, vomiting, or diarrhea Hives (itchy, raised bumps on skin) Severe flushing of the skin

Because of the risk of severe allergic reactions, PALFORZIA is only available through a restricted program called the PALFORZIA Risk Evaluation and Mitigation Strategy (REMS) Program. Talk to your healthcare provider for more information about the PALFORZIA REMS program and how to enroll.

WHAT ARE THE POSSIBLE SIDE EFFECTS OF PALFORZIA? The most commonly reported side effects of PALFORZIA were: stomach pain, vomiting, feeling sick, itching or burning in the mouth, throat irritation, cough, runny nose, sneezing, throat tightness, wheezing, shortness of breath, itchy skin, hives, and/or itchy ears.

PALFORZIA can cause severe allergic reactions called anaphylaxis that may be life-threatening.

PALFORZIA can cause stomach or gut symptoms including inflammation of the esophagus (called eosinophilic esophagitis).

Symptoms of eosinophilic esophagitis can include: • • • • • •

Trouble swallowing Food stuck in throat Burning in chest, mouth, or throat Vomiting Regurgitation of undigested food Feeling sick

For additional information on the possible side effects of PALFORZIA, talk with your doctor or pharmacist.

You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

Please see a Brief Summary of the full Prescribing Information and Medication Guide, including an Important Warning about anaphylaxis, on the following page. © 2021 Aimmune Therapeutics, Inc. PALFORZIA is a trademark of Aimmune Therapeutics, Inc. AIMT-PM-USA-0784 06/21

IMPORTANT FACTS This is only a brief summary of important information about PALFORZIA and does not replace talking to your healthcare provider about your condition and treatment. For complete product information, please see full Prescribing Information, including Medication Guide, at www.PALFORZIA.com.

WHAT IS THE MOST IMPORTANT INFORMATION I SHOULD KNOW ABOUT PALFORZIA? PALFORZIA can cause severe allergic reactions called anaphylaxis that may be life-threatening.

• You will receive your first dose in a healthcare setting under the observation of trained healthcare staff.

• You will receive the first dose of all dose increases in a healthcare setting.

• In the healthcare setting, you will be observed for at least 1 hour for signs and symptoms of a severe allergic reaction.

• If you have a severe reaction during treatment, you will need to receive an injection of epinephrine immediately and get emergency medical help right away.

• You will return to the healthcare setting for any trouble tolerating your home doses.

Stop taking PALFORZIA and get emergency medical treatment right away if you have any of the following symptoms after taking PALFORZIA: Trouble breathing or wheezing; Chest discomfort or tightness; Throat tightness; Trouble swallowing or speaking; Swelling of your face, lips, eyes, or tongue; Dizziness or fainting; Severe stomach cramps or pain, vomiting, or diarrhea; Hives (itchy, raised bumps on skin); Severe flushing of the skin.

For home administration of PALFORZIA, your doctor will prescribe injectable epinephrine, a medicine you must inject if you have a severe allergic reaction after taking PALFORZIA. Your doctor will train and instruct you on the proper use of injectable epinephrine.

Talk to your doctor and read the epinephrine patient information if you have any questions about the use of injectable epinephrine.

PALFORZIA is only available through a restricted program called the PALFORZIA Risk Evaluation and Mitigation Strategy (REMS) Program. Before you can receive PALFORZIA, you must: • Enroll in this program.

• Receive education about the risk of a severe allergic reaction (anaphylaxis) by a healthcare provider who practices in a setting that is certified through the REMS program.

• Understand that you will be monitored in a healthcare setting during and after the Initial Dose Escalation and for the first dose of each Up-Dosing level.

• Receive education about how to maintain a peanut-free diet. You must attest that you will continue to avoid peanuts at all times.

• Fill the prescription your healthcare provider gives you for the injectable epinephrine. You must attest that epinephrine will be available to you at all times.

Talk to your healthcare provider for more information about the PALFORZIA REMS program and how to enroll.

WHAT IS PALFORZIA? PALFORZIA is a prescription medicine derived from peanuts. It is a treatment for people who are allergic to peanuts. PALFORZIA can help reduce the severity of allergic reactions, including anaphylaxis, that may occur with accidental exposure to peanut. PALFORZIA may be started in patients aged 4 through 17 years old.

If you turn 18 years of age while on PALFORZIA treatment you should continue taking PALFORZIA unless otherwise instructed by your doctor.

PALFORZIA does NOT treat allergic reactions and should not be given during an allergic reaction. You must maintain a strict peanut-free diet while taking PALFORZIA. WHO SHOULD NOT TAKE PALFORZIA? You should NOT take PALFORZIA if: • You have uncontrolled asthma.

• You ever had eosinophilic esophagitis (EoE) or other eosinophilic gastrointestinal disease.

WHAT SHOULD I TELL MY DOCTOR BEFORE TAKING PALFORZIA? Tell your doctor if you are not feeling well prior to starting treatment with PALFORZIA. Your doctor may decide to delay treatment until you are feeling better. Also tell your doctor about any medical conditions you have. You should tell your doctor if you are taking or have recently taken any other medicines, including medicines obtained without a prescription and herbal supplements. Keep a list of them and show it to your doctor and pharmacist each time you get a new supply of PALFORZIA. Tell your doctor if you are pregnant, planning to become pregnant, or breastfeeding.

Your doctor may decide that PALFORZIA is not the best treatment if: • You are unwilling or unable to receive (or self-administer) injectable epinephrine.

• You have a condition or are taking a medication that reduces the ability to survive a severe allergic reaction.

WHAT ARE THE POSSIBLE SIDE EFFECTS OF PALFORZIA? The most commonly reported side effects were: stomach pain, vomiting, feeling sick, itching or burning in the mouth, throat irritation, cough, runny nose, sneezing, throat tightness, wheezing, shortness of breath, itchy skin, hives, and/or itchy ears.

PALFORZIA can cause severe allergic reactions that may be life-threatening. Symptoms of allergic reactions to PALFORZIA can include: Trouble breathing or wheezing; Chest discomfort or tightness; Throat tightness or swelling; Trouble swallowing or speaking; Swelling of your face, lips, eyes, or tongue; Dizziness or fainting; Severe stomach cramps or pain, vomiting, or diarrhea; Skin rash, itching, or raised bumps on skin; Severe flushing of the skin.

PALFORZIA can cause stomach or gut symptoms including inflammation of the esophagus (called eosinophilic esophagitis). Symptoms of eosinophilic esophagitis can include: Trouble swallowing; Food stuck in throat; Burning in chest, mouth, or throat; Vomiting; Regurgitation of undigested food; Feeling sick.

For additional information on the possible side effects of PALFORZIA, talk with your doctor or pharmacist. You may report side effects to the U.S. Food and Drug Administration (FDA) at 1-800-FDA-1088 or www.fda.gov/medwatch.

Manufactured by: Aimmune Therapeutics, Inc. Brisbane, CA 94005 © 2020 Aimmune Therapeutics, Inc. PALFORZIA is a trademark of Aimmune Therapeutics, Inc. Based on PALF-US-v1.0, 01/2020

AIMT-PM-USA-0479 07/20

weekend cooking Fall k o bo k Coo IEW PREV

PHOTO: SHUTTERSTOCK.

ix k peek at s a e n s a t e G rs— om the sta r f s k o o b h! new e from eac ip c e r a y r t and

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Easy Does It

In her new cookbook, Ree Drummond keeps things super simple.

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FROM THE PIONEER WOMAN COOKS: SUPER EASY! BY REE DRUMMOND. COPYRIGHT © 2021 BY REE DRUMMOND. FOOD PHOTOS COPYRIGHT © 2021 BY ED ANDERSON. REPRINTED BY PERMISSION OF WILLIAM MORROW, AN IMPRINT OF HARPERCOLLINS PUBLISHERS. PORTRAIT: ASHLEY ALEXANDER.

ast year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen.

“It was really fun developing the recipes,” Ree says. “I’d made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking.” These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings—strawberries, blueberries and chocolate chips—so everyone in the family is happy.

What’s the Pioneer Woman’s favorite of the three?

“Yes to all!” she says.

—Jamie Wilson

Find more quick meals in The Pioneer Woman Cooks: Super Easy!, out on October 19 ($30, William Morrow).

SHEET-PAN PANCAKES 2½ 2 1 2¾ 2 ¼ ½ 8

These pancakes saved my life on several mornings when I had a houseful of teenagers and college students!

ACTIVE: 10 min l TOTAL: 30 min l SERVES: 12

cups whole milk large eggs tablespoon vanilla extract cups all-purpose flour tablespoons baking powder cup sugar teaspoon kosher salt tablespoons (1 stick) salted butter, melted 1 cup thick-sliced strawberries 1 cup chocolate chips 1 heaping cup blueberries Butter and warm pancake syrup, for serving

1. Preheat the oven to 425˚.

2. In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.

3. Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.

4. Brush the remaining 2 tablespoons melted butter over the surface of the pancake.

5. Cut into squares and serve with butter and warm syrup!

Variation: Leave the pancake plain, then sprinkle on the toppings after you cut it into squares!

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The Beat Goes On Bobby Flay has turned his cooking competition, Beat Bobby Flay, into a book full of winning recipes.

The anchovy breadcrumbs on these rollatini add that perfect bit of crunch and texture to take the dish to the next level.

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obby Flay is always up for a challenge: He has filmed more than 500 episodes of his competition show Beat Bobby Flay, and after facing off against some of the country’s best chefs—and trying to one-up them on their own signature dishes—he now has a lot of recipes and tricks in his arsenal. In his latest cookbook you’ll find many of his winning recipes, along with plenty from the chefs who beat him. “Some of the recipes are memorable for being challenging, some for being surprising and some for giving me the opportunity to cook with my favorite ingredients alongside good friends and some of the best chefs in the business,” he says.

These eggplant rollatini are a perfect example: He made the dish during season 18 in a battle with chef and cheese guru Tracey Shepos Cenami, and he won with the help of his anchovy panko breadcrumbs. Try them yourself!

—Erica Finamore

EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS ACTIVE: 40 min l TOTAL: 1 hr 20 min l SERVES: 4

REPRINTED FROM BEAT BOBBY FLAY. COPYRIGHT © 2021 BY BOBBY FLAY WITH STEPHANIE BANYAS AND SALLY JACKSON. PHOTOGRAPHY COPYRIGHT © 2021 BY ED ANDERSON. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE.

3

medium eggplants, cut lengthwise into twelve ½-inch-thick slices 8 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 medium Spanish onion, finely diced 5 garlic cloves, mashed to a paste with ¼ teaspoon kosher salt 1 28-ounce can peeled whole tomatoes, undrained 1 to 2 tablespoons Calabrian chile paste, to taste 12 fresh basil leaves, torn into pieces, plus more (optional) for serving 16 ounces whole-milk ricotta cheese 1 large egg, lightly beaten 4 ounces fresh mozzarella cheese, cut into small dice ¾ cup freshly grated pecorino romano cheese 3 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh oregano 4 ounces low-moisture whole-milk mozzarella, coarsely grated Anchovy Breadcrumbs (see below), for serving

1. Preheat the oven to 400˚.

2. Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes.

Remove from the oven and let cool.

(The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚.

3. Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large dutch oven over high heat until shimmering.

Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper.

Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.

4. Make the filling: Mix together the ricotta, egg, diced mozzarella and ¼ cup of the pecorino in a medium bowl until combined.

Season with salt and pepper and fold in the parsley and oregano.

5. Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining ½ cup pecorino over the top.

6. Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.

1. Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes.

Add the garlic and cook for 1 minute more.

2. Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the

bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.

3. Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.

Find other great dishes from the show in Beat Bobby Flay ($33, Clarkson Potter).

ANCHOVY BREADCRUMBS MAKES: 1 cup

⅓ 5 3

cup extra-virgin olive oil oil-packed anchovy fillets, chopped garlic cloves, mashed to a paste with ¼ teaspoon kosher salt 1 cup panko breadcrumbs Finely grated zest of 1 lemon Freshly ground black pepper

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A Family Affair Trisha Yearwood’s latest cookbook is full of beloved dishes from past and present.

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EXCERPTED FROM TRISHA’S KITCHEN: EASY COMFORT FOOD FOR FRIENDS & FAMILY. COPYRIGHT © 2021 BY TRISHA YEARWOOD. PHOTOGRAPHY © 2021 BY BEN FINK. REPRINTED BY PERMISSION OF HARPERCOLLINS PUBLISHERS. ALL RIGHTS RESERVED.

or Trisha Yearwood, food and family have always gone hand in hand. The country music star’s cookbooks and show, Trisha’s Southern Kitchen, are filled with heirloom recipes—and tributes to the loved ones who passed them down. Her fourth book, which she wrote with the help of her sister Beth, is no exception: Trisha’s Kitchen includes plenty of prized family recipes, like her grandma Lizzie’s skyhigh biscuits and her dad’s fried pies, but also some new ones, like these rice-and-corn fritters. Trisha’s husband Garth Brooks loves rice, so she came up with these as a smart use for leftovers.

“They make the perfect snack or side,” she says.

—Francesca Cocchi

CRISPY RICE CORN FRITTERS

GREEN GODDESS DIP

ACTIVE: 30 min l TOTAL: 30 min l MAKES: 12

SERVES: 4 to 6

2 cups cooked white rice, cooled or cold 4 green onions, sliced into ¼-inch rounds 1 cup fresh or frozen sweet corn kernels, thawed if frozen 4 ounces cheddar cheese, grated (1 cup) 3 tablespoons diced pimentos, drained 12 large basil leaves, sliced into thin ribbons 4 large eggs 1 teaspoon sweet paprika 1 teaspoon kosher salt, plus more as needed ¼ teaspoon freshly ground black pepper Vegetable oil, for frying Sour cream or Green Goddess Dip (see right), for serving

1½ cups fresh parsley leaves 1 cup fresh mint leaves ½ cup fresh basil leaves 1 bunch chives, chopped (about ¼ cup) ½ cup sour cream ¼ cup mayonnaise Zest and juice of 1 lemon (about 2 tablespoons juice) 1 8-ounce package cream cheese, at room temperature ½ teaspoon kosher salt, plus more if needed ¼ teaspoon freshly ground black pepper, plus more if needed

1. In a medium bowl, stir together the rice, green onions, corn, cheddar, pimentos and basil. In another medium bowl, whisk together the eggs, paprika, salt and pepper, then pour over the rice mixture and stir to combine. Let the mixture sit for 5 minutes.

2. Meanwhile, fill a large cast-iron skillet with ¼ inch of oil and heat the oil over medium-high heat until it shimmers. Line a baking sheet with paper towels and set it nearby.

3. Scoop ¼ cup of the rice mixture, pressing it down lightly in the measuring cup, then turn it out into the hot oil and lightly flatten it. (You can cook 3 or 4 at a time, depending on the size of your skillet.) Fry for 1½ to 2 minutes, until browned underneath.

Take care to not move the fritters around after you first add them to the pan so they stay intact while they cook. Gently flip the fritters and cook for another 2 to 2½ minutes. Transfer to the paper towel–lined baking sheet to drain and sprinkle with a bit of salt while warm. Serve with a dollop of sour cream or with the Green Goddess Dip.

In a food processor, combine the parsley, mint, basil, chives, sour cream, mayonnaise, lemon zest, lemon juice, cream cheese, salt and pepper and process for 3 minutes, stopping and scraping down the sides to make sure all the ingredients are fully incorporated.

Taste and add more salt and pepper, if needed. Transfer to a bowl.

Find more comforting dishes in Trisha’s Kitchen ($30, Houghton Mifflin Harcourt).

Leftover rice is perfect for this recipe because it’s a little sticky the next day, so it helps form the fritters.

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Chinatown at Home

Chef Chris Cheung explores the flavors and dishes of his childhood neighborhood.

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REPRINTED WITH PERMISSION FROM DAMN GOOD CHINESE FOOD. COPYRIGHT © 2021 BY CHRIS CHEUNG. PHOTOGRAPHS COPYRIGHT © 2021 BY ALAN BATTMAN. PUBLISHED BY SKYHORSE PUBLISHING. PORTRAIT: LESLIE BRIENZA.

ew York City’s Chinatown is famous for its Sichuan restaurants and Cantonese dim sum shops, but Chris Cheung says there are other dishes that deserve attention—namely the simple, satisfying combinations of meat, vegetables and sauce over rice that have fed the local working community for the past 100 years. “Before Covid we had entered into a kind of Chinese food renaissance with all the different regions being highlighted,” says the chef and foodnetwork.com contributor. “But I grew up eating the food of Chinatown, and there’s a different level to it. I wanted to peel back a layer of Chinese food that had not really been talked about before.” In his new book, Damn Good Chinese Food, he highlights Chinese-American classics, including this beef and broccoli.

“Many dishes that come from China revolve around pork, but in America, beef is king.”

—Nora Horvath

BEEF AND BROCCOLI

VELVETING

ACTIVE: 30 min l TOTAL: 30 min (plus overnight marinating) SERVES: 2

Place 4 ounces cornstarch, 2 eggs, 2 tablespoons Shaoxing wine and 1 teaspoon baking soda in a mixing bowl and whisk until smooth.

6 3 1 ½ 2 4

MUSHROOM WATER

ounces flank steak, sliced thin on the bias, velveted (see right) tablespoons vegetable oil, plus more for frying tablespoon minced garlic tablespoon minced ginger tablespoons diced white onion stalks Chinese broccoli (a close substitute is broccoli rabe), sliced, blanched and shocked ½ cup oyster sauce ¼ cup soy sauce ¼ cup Shaoxing wine ¼ cup mushroom water (see right) ½ tablespoon MSG 2 tablespoons slurry (see right) ¼ cup fried shallots, slightly crushed Sliced scallions, for garnish (optional) 1. Marinate your beef in the velvet marinade overnight.

2. For flash-frying the beef: You will need a pot filled two-thirds of the way with vegetable oil set to 350˚ and large enough to dunk your spider or strainer in comfortably. That temperature is high because you will not be frying for an extended time. (Note: Be careful! Don’t bring water anywhere near the oil, and watch for any wet utensils, like the spider you used for blanching. If it gets in the oil, the oil will splatter everywhere and potentially burn you.

Keep those utensils dry.)

3. Heat your separate wok or pot to medium heat. Add 3 tablespoons vegetable oil and drop in the garlic, ginger and onion, cooking through for 2 minutes. Then add the broccoli and toss with all of the aromatics.

4. Meanwhile, drop your beef into the spider and lower it into the fry pot. Lift your spider out of the bubbling oil after 10 seconds, shake it carefully and add the beef to the wok or pan with the Chinese broccoli.

5. Toss everything together, then add the oyster sauce and soy sauce and reduce the mixture slightly for 2 minutes. Add the Shaoxing wine, mushroom water and MSG and reduce for another 2 minutes. Incorporate the slurry to thicken the sauce.

6. Remove from the heat and serve on a platter. Top with the fried shallots and scallions.

Place 2 cups dried mushrooms (medium-size shiitakes) in a large container. Pour 1 quart of cold water over the mushrooms and cover the container in plastic wrap or top with a lid. Let the mixture rest overnight in the refrigerator. Strain out the liquid and reuse the dried mushrooms as a component in the recipe or save for another recipe.

SLURRY

Pour ½ cup cornstarch into ½ cup cold water and mix well. If not immediately used, stir frequently until used.

Find more great recipes in Damn Good Chinese Food, out on October 12 ($25, Skyhorse).

For me, there’s no better pairing than bitter earthy greens against rich sautéed beef.

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Dinner Together

Scott Conant’s newest cookbook is all about his family—and the food they love eating at home.

I’ve never met a person who doesn’t love burrata!

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cott Conant tested the recipes in his newest cookbook, Peace, Love, and Pasta, in a way he never has before: in his home kitchen, surrounded by his family. The Chopped judge wrote the entire book during quarantine.

“It really represents this transition I’ve had over time, from cooking all my meals in restaurants to cooking at home for my children,” he says. Instead of filling the pages with complicated, chef-y recipes, he decided to share takes on Italian-American classics, like these chicken cutlets with burrata and tomato sauce— a simple twist on chicken parm. “The flavors are so vibrant,” Scott says. And because the cutlets are cooked on the stove, not baked, they’re faster than classic chicken parm, too!

—Nora Horvath

CHICKEN CUTLETS WITH BURRATA AND MELTED BABY TOMATO SAUCE

REPRINTED WITH PERMISSION FROM PEACE, LOVE, AND PASTA: SIMPLE AND ELEGANT RECIPES FROM A CHEF’S HOME KITCHEN. COPYRIGHT © 2021 BY SCOTT CONANT. PHOTOGRAPHS COPYRIGHT © 2021 BY KEN GOODMAN. PUBLISHED BY ABRAMS.

ACTIVE: 1½ hr l TOTAL: 1½ hr l SERVES: 4

2 cups all-purpose flour Kosher salt 2 large eggs 4 cups panko ¼ cup fresh oregano leaves ½ cup grated Parmigiano-Reggiano cheese 1 tablespoon crushed red pepper 4 boneless chicken thighs or breasts, pounded ⅛ to ¼ inch thick with a meat mallet ¼ cup extra-virgin olive oil 4 tablespoons unsalted butter 4 to 5 sprigs thyme 1 recipe Melted Baby Tomato Sauce (see right) 1 cup burrata, at room temperature 1. In a shallow bowl, combine the flour and a pinch of salt. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt. In a third shallow bowl, combine the panko, oregano, grated Parmigiano-Reggiano, red pepper flakes and a pinch of salt.

Lightly sprinkle salt over the chicken thighs, then dredge 1 seasoned chicken thigh in the flour, making sure to coat both sides evenly.

Shake off the excess flour, then dip the thigh into the seasoned egg wash, making sure to coat both sides evenly. Let the excess egg mixture drip off, then dip the thigh into the panko mixture, pressing down to coat the chicken thoroughly with the breadcrumb mixture on both sides. Set aside and repeat with the rest of the chicken.

2. Heat the oil in a large sauté pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary. Cook until the breading is golden brown on the bottom, 7 to 9 minutes, then flip and add the butter and thyme to the pan. Cook the second side of the cutlets until golden brown, basting with the browning butter, 3 to 4 minutes. Remove the cutlets to a paper towel–lined plate and lightly sprinkle salt over each one. Repeat until all the cutlets have been fried.

3. Divide the cutlets among four dinner plates. Spoon melted baby tomato sauce over the top, then add a few spoonfuls of burrata on top of the tomatoes. Season with additional salt to taste and serve immediately.

MELTED BABY TOMATO SAUCE MAKES: 3½ cups

2 tablespoons extra-virgin olive oil 1 tablespoon thinly sliced garlic ½ tablespoon chopped fresh oregano ½ teaspoon crushed red pepper 4 cups mixed cherry tomatoes, cut in half Kosher salt 1 tablespoon chopped fresh basil leaves In a sauté pan, heat the oil slightly over low heat. Add the garlic slices, oregano and red pepper flakes and sauté for 30 seconds.

Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium high, season with a pinch of salt and continue to sauté as the tomatoes release their juices.

Once the juices and the pectin from the tomatoes have combined with the oil and have started to form a nice sauce (about 8 to 10 minutes), stir in the basil. Remove from the heat and adjust the seasoning with salt. Serve immediately, or store in an airtight container in the refrigerator for 4 to 5 days until ready to use.

Find more modern ItalianAmerican recipes in Peace, Love, and Pasta ($35, Abrams).

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A Baker’s Story In her new book, Vallery Lomas shares irresistible desserts— and inspiring life lessons.

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allery Lomas’s new cookbook, Life Is What You Bake It, is the culmination of a lifetime spent in the kitchen with family. Both of her grandmothers were known for their incredible cakes, and her mom is an accomplished home baker who often helps Vallery test recipes. A few of those creations have appeared on Vallery’s blog, foodieinnewyork.com, but the lawyer turned baker held out on sharing some of her best recipes— until now. “I knew deep down I wanted to write a book that was a cohesive story of food and my life,” she says. Recipes tied to her Louisiana roots, like king cake and this peach crisp, appear alongside ones for French dishes like quiche and crêpes, inspired by her time studying in Paris. “I love that I get to share why these recipes are so important to me,” she says.

—Erica Finamore

REPRINTED WITH PERMISSION FROM LIFE IS WHAT YOU BAKE IT. COPYRIGHT © 2021 BY VALLERY LOMAS. PHOTOGRAPHS COPYRIGHT © 2021 BY LINDA XIAO. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE.

Find more tasty treats in Vallery’s book Life Is What You Bake It ($30, Clarkson Potter).

PEACH CRISP

Leave the skins on the peaches! It’s a rustic dish and this cuts down on prep time.

ACTIVE: 30 min l TOTAL: 1½ hr l MAKES: one 8- or 9-inch crisp

CRISP TOPPING ½ cup all-purpose flour or old-fashioned rolled oats ½ cup almond flour ½ cup packed light or dark brown sugar 1 teaspoon kosher salt 5 tablespoons unsalted butter, melted PEACH FILLING 4 large peaches or 5 medium peaches (about 2½ pounds), halved and pitted ⅓ cup packed light or dark brown sugar 3 tablespoons all-purpose flour or cornstarch 2 tablespoons fresh lemon juice 1 tablespoon brandy (optional) 1 teaspoon grated orange zest 1 teaspoon vanilla extract ½ teaspoon ground nutmeg ½ cup roughly chopped pecans

1. Preheat the oven to 350˚ and place a rack in the middle of the oven.

2. Make the crisp topping: Combine the flours, brown sugar and salt in a small bowl.

Use a fork to combine. Pour in the melted butter and then gently stir with a fork until clumps form and all the flour is moistened.

Large clumps are okay—you can break them up once the topping has had some time to freeze. Place the bowl in the freezer so the butter can firm up while preparing the filling.

3. Prepare the peach filling: Cut the halved peaches in half, then each piece into thirds.

Place the peaches in a large bowl and add the brown sugar, flour, lemon juice, brandy (if using), orange zest, vanilla and nutmeg.

Toss until all the ingredients evenly coat the peaches.

4. Transfer the peaches and any accumulated juices to an 8- or 9-inch baking pan or pie dish. Sprinkle the chopped pecans on top.

5. Remove the crisp topping from the freezer. Use a fork or your fingertips to break up any clumps that are larger than a garbanzo bean. Sprinkle the crisp topping on top of the peach wedges in an even layer.

6. Bake until the crisp is browned on top, you can hear the peach juices sizzling and a fork easily slides into a peach wedge, 1 hour to 1 hour 5 minutes. Remove from the oven and enjoy straight away for a warm, satisfying treat. If not enjoying immediately, let the crisp rest at room temperature to firm up before storing, covered, in the refrigerator for up to 3 days.

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THE

BIG

SANDWICH SECTION PHOTO: DANIELLE DALY; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

Head into fall with some great new lunches—plus check out America’s best subs, clubs and more!

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The World’s Best

Sandwiches We asked the experts how to make amazing sandwiches from around the globe.

BY

NORA HORVATH

Katsu Sando JAPAN

PORK KATSU SANDO

ACTIVE: 20 min l TOTAL: 25 min MAKES: 4

2

boneless pork loin chops (about 4½ ounces each) Kosher salt and freshly ground pepper 2 tablespoons all-purpose flour 1 large egg, lightly beaten 1 cup panko Vegetable oil, for frying ¼ cup tonkatsu sauce 4 slices shokupan bread or other soft white bread, crusts removed 1 leaf green cabbage, shredded 2 teaspoons spicy brown or dijon mustard

RECIPE FROM: Tokyo Sando, Portland, OR Taiki Nakajima opened his food truck after a trip back to his hometown of Tokyo, where he found simple, addictive sandwiches in nearly every convenience store. His favorite was a pork katsu sando, and he has become known for his version: fried panko-crusted cutlets sandwiched between soft white bread with cabbage, tonkatsu sauce and dijon mustard.

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1. Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until ¼ inch thick and about 3½ by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko.

Set on a plate.

2. Fill a large dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.

3. Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.

Cemita MEXICO

CEMITA MILANESA SANDWICHES: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLIST: CHRISTINA LANE. LA CEMITAS LA CHINA POBLANA EXTERIOR: ALEXRADITZ. KAIA WINE BAR EXTERIOR: CLAY WILLIAMS.

4

ACTIVE: 30 min l TOTAL: 1 hr 10 min l MAKES: 4

thin beef bottom round or knuckle steaks (about 6 ounces each) Seasoned meat tenderizer, for sprinkling 2 large eggs 1½ cups milk ½ cup fresh breadcrumbs ½ cup store-bought breadcrumbs (such as Bimbo or El Mexicano) 2 pinches of dried Italian seasoning 1 pound lard, for frying 4 cemita or other sesame rolls, split and toasted 2 avocados, pitted, peeled and sliced Kosher salt Olive oil, for drizzling Diced yellow onions and pickled red jalapeños, for topping 16 thin slices queso blanco or queso fresco Handful of shredded or pinched queso Oaxaca Papalo herbs, for topping (optional)

1. For the milanesa: Put the meat on a large plate, sprinkle all over with meat tenderizer and refrigerate for 30 minutes.

2. Whisk the eggs in a medium bowl, then whisk in the milk. In another bowl, mix both breadcrumbs and the Italian seasoning. Dip the meat in the egg mixture and soak it for 15 seconds, then remove and dredge in the breadcrumb mixture to coat on both sides. Transfer to a plate and refrigerate for at least 10 minutes.

3. Melt the lard in a large skillet over medium-high heat until hot. Add the breaded meat and cook until golden brown, flipping halfway through, about 3 minutes. Transfer the milanesa to a paper towel– lined plate to drain.

4. Place the milanesa on the bun bottoms. Lay the avocado over each milanesa, then season with salt and drizzle with olive oil. Top with yellow onions and pickled jalapeños, then add the queso blanco or queso fresco, followed by the queso Oaxaca. Sprinkle with herbs, if using, then add the bun top.

RECIPE FROM:

Cemitas La China Poblana, Los Angeles When it opened in 1991, this family-owned sandwich shop was the first to serve authentic cemitas poblanas in L.A. Owner Abraham Quitl tops his homemade sesame rolls (baked daily) with meats like pulled pork and barbacoa, plus avocado, onions, jalapeños and queso blanco. Abraham makes this milanesa with breaded beef, and while he recommends using traditional cemita, he says a hard sesame seed roll will do.

Tripleta PUERTO RICO

TRIPLETA

ACTIVE: 45 min l TOTAL: 5 hr (plus marinating) l MAKES: 10 to 15

1 ½ ⅓ ⅓ 2 10 8

cup kosher salt cup dried oregano cup black pepper cup ground cumin cups vegetable oil cloves garlic pounds Boston butt pork roast, bone and skin removed 4 pounds beef bottom round steaks, cut into ½-inch cubes Cooking spray 4 pounds cooked ham steaks, cut into ½-inch cubes 10 to 15 hoagie rolls, split Mayonnaise and nacho cheese sauce, for spreading Potato sticks and ketchup, for topping

RECIPE FROM:

1. Combine the salt, oregano, pepper and cumin in a bowl. In a blender, combine the vegetable oil and garlic and blend until smooth. Stir 1 cup of the garlic oil into the seasoning mix to make the marinade.

(Set aside the remaining garlic oil.)

2. Put the pork on a rimmed baking sheet and coat with some of the marinade, using about 1 tablespoon for each side.

Refrigerate for at least 4 hours.

3. Toss the beef with ¼ cup of the marinade in a bowl, then refrigerate for at least 4 hours.

4. Preheat the oven to 350˚. Put the pork on a clean baking sheet, cover with foil and roast until the pork is soft and very moist, 4 to 5 hours. Remove from the oven and let rest for 15 minutes, then shred the pork.

Moncho’s Tripletas Place, Fort Worth

This sandwich is named for the trio of meats that come on it (typically grilled steak, lechon and ham). It was created by take-out joints as a late-night snack for the bar and club crowd in Puerto Rico, and Axel Perez (left) is carrying on the tradition at his spot by selling tripletas outside a local nightclub every weekend. His have a Texan twist: nacho cheese in place of the usual Swiss or muenster.

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5. After placing the pork in the oven, put the beef in a dutch oven and add enough water to cover. Add the remaining 1 cup garlic oil and cook over medium heat until the beef is soft, about 2 hours. Remove from the heat and drain.

6. Heat a griddle over medium-high heat and coat with cooking spray. Add some of the beef to the griddle, then some pork and then some ham; cook, breaking up the meat and stirring everything together with a spatula, until heated through, 3 to 4 minutes.

Repeat to cook the remaining meat.

7. Spread the cut sides of the rolls with mayonnaise and cheese sauce. Pile on the meat; top with the potato sticks and ketchup.

Close the sandwiches and cut in half.

Vada Pav INDIA

RECIPE FROM:

VADA PAV

Moti Cafe, Chicago

This spot is known for its modern takes on Indian street food like tikka pizza and naan bites, but owner Jay Patel and chef Jigar Parikh don’t mess with the vada pav, a deep-fried spiced potato slider beloved in Mumbai. To keep this snacksize sandwich authentic, the restaurant serves the vada on a buttered bun with spicy dry garlic chutney.

ACTIVE: 45 min l TOTAL: 1 hr 50 min l MAKES: 6

1 pound Idaho potatoes 6 teaspoons vegetable oil 1 teaspoon mustard seeds 8 curry leaves Pinch of asafetida (hing) 6 garlic cloves, chopped ¼ pound jalapeño peppers, ground in a food processor 1/8 teaspoon ground turmeric ¼ cup fresh lime juice 1 bunch cilantro, leaves finely chopped 1 tablespoon paprika Kosher salt 1 pound fine chickpea flour ¼ cup cumin seeds Vegetable oil, for frying 6 slider buns, toasted and buttered Dry garlic chutney, for topping Tamarind sauce, for serving

1. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 35 minutes.

Drain well and let cool slightly. Peel the potatoes, then transfer to a large bowl and mash with a fork.

2. Heat the vegetable oil in a small skillet over medium heat. Add the mustard seeds and cook until they crackle. Then add the curry leaves and asafetida (hing). Stir and sauté for about 5 seconds. Add the garlic and jalapeños, then add the turmeric and lime juice. Discard the curry leaves, then pour the mixture into the mashed potatoes.

Add the cilantro and paprika, season with salt and mix to evenly combine.

3. Form the potato mixture into 2- to 3-inch balls; place on a plate and refrigerate for 30 minutes. Combine the chickpea flour and 2½ cups water in a large bowl to make a smooth, thin batter. Add the cumin seeds and season with salt.

4. Heat about 3 inches of vegetable oil in a large dutch oven or pot over medium-high heat until a deep-fry thermometer registers 325˚. Quickly dip the potato balls in the batter, then fry until golden brown, about 5 minutes.

5. Sprinkle the buns with the garlic chutney, then fill with the fried potato balls. Top with more garlic chutney and serve with tamarind sauce.

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Gatsby

SOUTH AFRICA

GATSBY

Kaia Wine Bar, New York City

This South African sandwich is named after F. Scott Fitzgerald’s famous novel, and while the proper fillings are up for debate, everyone agrees they should be decadent. Some like steak or bologna; this bar serves a pulled chicken version. The meat is mixed with chutney and piled onto a Portuguese roll with pickles, Peppadews and what owner Suzaan Hauptfleisch says is probably a Gatsby’s only undisputed ingredient: french fries!

ACTIVE: 40 min l TOTAL: 2 hr l MAKES: 8

5 cardamom pods 5 star anise pods 1½ teaspoons fennel seeds 1½ teaspoons cumin seeds 1 cinnamon stick 1 cup white wine 1 tablespoon Madras curry powder 1 tablespoon ground turmeric 5 cups chicken broth 4 to 5 pounds skinless, boneless chicken thighs 1½ to 2 cups good-quality mango chutney Kosher salt and freshly ground pepper Mayonnaise, for spreading 8 Portuguese rolls, split and slightly warmed in the oven Sliced Peppadews, pickled cucumbers, french fries and malt vinegar, for topping

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1. Toast the cardamom pods, star anise, fennel seeds, cumin seeds and cinnamon stick in a dry large pot over medium-low heat until fragrant, 3 to 4 minutes. Add the wine, curry powder, turmeric and 1 tablespoon of the chicken broth.

2. Add the chicken, then cover with the remaining chicken broth and bring to a boil. Reduce the heat and simmer until the chicken is cooked through and tender, about 1 hour.

3. Remove the chicken from the broth and let cool. Remove and discard the spice pods from the broth; reserve the broth.

4. Once the chicken is cool enough to handle, shred it and add it back to the broth. Stir in 1½ cups chutney, adding more to taste. (You don’t want the chutney to overpower the curry and make it too sweet, but you need enough to fully balance the curry; if the curry gets too sweet, add water.) Season with salt and pepper.

5. Spread mayonnaise on the cut sides of the rolls. Put Peppadews and pickled cucumbers on the roll bottoms, then top with the chicken and fries. Season the fries with salt and pepper and a few dashes of malt vinegar. Cover with the roll tops.

Breaking Down

Bread

Hey, sandwich lovers: Do you know your rolls and loaves?

Italian Bread VS Cuban bread

Rye VS pumpernickel

Both are made from rye berries, but only the center of the berry is used for rye bread, whereas whole berries are used for pumpernickel.

Pumpernickel is darker and has a more distinct rye flavor.

whole wheat VS whole grain These two loaves are both long and soft, but Cuban bread is traditionally made with lard; Italian bread is not. Cuban bread is squishier, too—essential for a Cuban pressed sandwich.

They’re both made using the entire kernel of the grain, but bread labeled 100 percent whole wheat is made using only wheat kernels; whole-grain bread is also made with barley, oats, millet, quinoa or other grains.

Brioche VS challah

Hawaiian rolls VS potato rolls

Challah is slightly sweeter (from honey in the dough) and typically braided, but the big difference is the fat: Brioche is made with lots of butter; classic Jewish challah is made with oil. Both loaves are eggy-tasting.

baguette VS French Bread

PHOTOS: BEN GOLDSTEIN; FOOD STYLING: MICAH MORTON.

These pull-apart rolls are both super soft, but Hawaiian rolls, which have Portuguese roots, are sweeter. Potato rolls, made with wheat and potato flour, are more yellow, the result of annatto and turmeric in the dough.

Kaiser rolls VS dinner rolls

Baguettes are French, but they’re not “French bread.” Baguettes are made with just flour, salt, water and yeast and shaped into long, thin loaves; grocerystore French bread is puffier and softer and often made with oil and/or egg.

BY

Dinner rolls come in different forms—they can be crusty individual rolls or soft pull-apart sheets—but kaiser rolls are instantly recognizable: They have a signature swirl stamped into the top of the dough.

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In the

CLUB Get to know a lunchtime legend: the club sandwich.

t

he late comedian Mitch Hedberg once summed up the appeal of the club sandwich in a famous line: “I order the club sandwich all the time and I’m not even a member, man. I don’t know how I get away with it.” The joke is funny because few foods are more commonplace than the club—you’re just as likely to find one at a diner as you are at a five-star hotel.

But this wasn’t always the case: The club likely got its start at members-only social clubs in the late 1800s. After an appearance at the world’s fair in 1904, the “whole meal” sandwiches became popular in cookbooks and in restaurants across the country.

Soon, hotels catering to Americans abroad added them to their menus, cementing the club sandwich as a room-service musthave. Here’s how to make a classic version at home.

—Francesca Cocchi

The Perfect Club Sandwich RECIPE BY

BREAD

KHALIL HYMORE

Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.

TURKEY

Fresh roasted turkey is key. Rub a 2¼-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚, then reduce to 350˚ and roast until the internal temperature is 160˚, 15 to 20 minutes.

Let cool, then slice.

MAYONNAISE

Spread a thick layer of mayo on each slice of toasted bread.

BACON

You’ll want 3 slices per sandwich (1½ slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

TOMATOES

Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.

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PHOTO: YUNHEE KIM; FOOD STYLING: JAMIE KIMM. CASINO: SARATOGA SPRINGS HISTORY MUSEUM. UNION CLUB: NEW-YORK HISTORICAL SOCIETY. TRAIN AND EIFFEL TOWER: GETTY IMAGES. DUCK CLUB: EDDIE SANCHEZ/@HUNGRYINLA. KING OF CLUBS: TOM RICHARDSON. CHICKEN KATSU CLUB: TEDDY WOLLF. SUNSET CLUB: MIKAYLA GAY/@ADVENTURES.IN.LA.

LETTUCE

Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal).

Be sure to toast it!

Any Questions?

We’ve got answers!

WHO MADE THE FIRST CLUB?

The Saratoga Club House (now called Canfield Casino) in Saratoga Springs, NY, says it came up with the sandwich in 1894, but newspaper articles from the time reveal that the Union Club in New York City had been serving a version at least five years before.

WHAT’S WITH THE EXTRA BREAD?

The multitier construction was possibly inspired by double-decker train cars.

But early recipes didn’t call for a third slice of bread in the middle, and some purists insist on leaving it out.

TURKEY OR CHICKEN?

WHY SO PRICEY?

As they grew in popularity, club sandwiches became fixtures on menus at international hotels— and prices went through the roof.

In 2012, hotels.com started publishing a Club Sandwich Index ranking the most expensive destinations based on the average price of a club sandwich. Paris topped the first-ever list, at $33!

One of the earliest printed club sandwich recipes, in the 1903 Good Housekeeping Everyday Cook Book, calls for “a slice of the white meat of either turkey or chicken.” More than 100 years later, the turkey-or-chicken debate is still going strong.

Ultimate Clubs

Mike’s Famous Duck Club Tattooed Moose Charleston, SC

This duck confit club earned high praise from Guy Fieri on Diners, Drive-Ins and Dives.

It’s served on three layers of sweet Hawaiian bread.

King of Clubs

Chicken Katsu Club

Sunset Club

Lynn Archer clinched a victory on Throwdown with Bobby Flay with her lobster club. The thick bread is made in-house, and every club contains a half pound of Maine lobster meat.

The Chinatown spot is known for creative twists on classic diner fare, like this mash-up of a Japanese katsu sando and a chicken club. It comes on milk bread.

Hotel guests have been dining on this knife-and-fork turkey club since 1940. The $38 sandwich accounts for about a quarter of poolside sales!

The Brass Compass Cafe Rockland, ME

Golden Diner New York City

The Cabana Cafe at the Beverly Hills Hotel Beverly Hills

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Sandwiches by the

lice

Make a pull-apart party sandwich—hasselback style!

HAM AND BRIE PULL-APART SANDWICHES

ACTIVE: 20 min l TOTAL: 40 min l SERVES: 6

tablespoons unsalted butter, at room temperature 2 tablespoons dijon mustard Kosher salt and freshly ground pepper 1 18-inch baguette 6 ounces deli-sliced ham 4 ounces brie cheese, cut into 6 slices 6 cornichons, sliced 2 tablespoons chopped fresh chives

“Hasselback” refers to a style of baked potato that’s cut accordion style into super-thin slices (and still attached on the bottom). This is the same idea, with a sandwich!

1. Preheat the oven to 425˚. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.

2. Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.

3. Brush all but 2 tablespoons of the mustard butter between the bread slices.

Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice.

Stuff a slice of brie into each piece of ham.

Brush or rub the top and sides of the bread with the remaining mustard butter.

4. Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.

STEVE JACKSON AND AMY STEVENSON

RECIPES BY

PHOTOS: YUNHEE KIM; FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

6

CHICKEN PARM PULL-APART SANDWICHES ACTIVE: 45 min l TOTAL: 1 hr l SERVES: 6

2

tablespoons extra-virgin olive oil, plus more for frying 6 cloves garlic, 4 thinly sliced and 2 finely grated 1 28-ounce can whole peeled San Marzano tomatoes, crushed ½ teaspoon dried oregano Kosher salt and freshly ground pepper 6 chicken tenders (8 ounces each) 1 cup all-purpose flour 2 large eggs, beaten 1 cup breadcrumbs 1 14-inch loaf semolina or other crusty Italian bread 6 tablespoons unsalted butter, at room temperature 3 tablespoons minced fresh parsley 6 slices low-moisture mozzarella cheese 1 cup shredded low-moisture mozzarella cheese Grated parmesan cheese, for topping

1. Preheat the oven to 425˚. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper.

Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside.

2. Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat ½ inch of olive oil in a large skillet over medium heat.

Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate and season with salt.

3. Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet.

4. Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf.

5. Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf.

6. Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches.

Sprinkle with parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce.

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FRENCH ONION ROAST BEEF PULL-APART SANDWICHES ACTIVE: 25 min l TOTAL: 55 min l SERVES: 6

FOR THE DRESSING ½ cup mayonnaise ¼ cup chopped dill pickles 2 tablespoons ketchup 1 tablespoon drained horseradish ½ teaspoon dried dill ¼ teaspoon onion powder Dash of hot sauce Kosher salt FOR THE SANDWICHES 6 tablespoons unsalted butter 2 large sweet onions, sliced 2 teaspoons chopped fresh thyme 2 tablespoons dry sherry 1 cup low-sodium beef broth 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 1 10-inch oval loaf rye bread 12 ounces deli-sliced roast beef 6 ounces Swiss cheese, grated

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1. Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.

2. Make the sandwiches: Preheat the oven to 425˚. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside.

Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.

3. Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.

4. Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving

the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.

5. Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.

6. Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

But First,

Sandwiches Jeff Mauro tells us where he gets his fix when he’s on the road.

BY

NORA HORVATH

w

Tommy DiNic’s Roast Pork

Philadelphia

Someone passionately recommended this shop’s roast pork sandwich to Jeff, and now he’s sold. It’s shaved pork, broccoli rabe and provolone stuffed inside a crusty roll. “The hullabaloo is warranted,” he says. tommydinics.com

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MAURO PORTRAIT: COURTESY OF HIS INSTAGRAM. LANGERS: GETTY IMAGES. SCHOONERS: MATT DAYHOFF/PJ STAR. BŪCCAN: LAUREN GLANCY. HATTIE B’S: JOSEPH WOODLEY. HANK’S JUICY BEEF: MELISSA HOM.

hen Jeff Mauro started out at Food Network, he went by the moniker Sandwich King, and sandwiches remain one of his favorite foods to make—and eat. These days his focus is on Italian beef sandwiches, which he ships through his company Mauro Provisions. But Jeff has some other sandwich obsessions, too: No matter where he travels for work or for fun, he always leaves time to sample the best sub, hoagie or hero in town.

Here are some that he can’t resist.

Schooners Los AngeleS

Langer’s The pastrami on rye here is Jeff’s favorite sandwich on the planet. It’s piled with housemade smoky pastrami, and the rye is a perfect balance of soft and crusty. “Add a schmear of deli mustard and, boom, sandwich nirvana is achieved,” he says. langersdeli.com

As a student Peoria Heights, IL at Bradley University, Jeff would go here for beers and a giant king tenderloin sandwich. The meat-to-bread ratio on this Midwest delicacy is preposterous: “The pork is the size of a hubcap while the bun is normal-size. It’s the exact thing my college body required.” 309-686-9895

Nashville

Hattie B’s There’s always a line streaming out of this place, because the hot chicken sandwich is a must-try. The first time Jeff ordered it, he had it as the side to a platter of bone-in hot chicken. “That’s the pro move,” he jokes. “A fried chicken sandwich with your fried chicken.” hattieb.com

Būccan Jeff has been asked “Is a hot dog a sandwich?”

Palm Beach, FL more than most people have. And for this reason, he loves chef Clay Conley’s hot dog panini, made with sauerkraut, mustard, chili and gruyère. “It’s unbelievably delicious…and undeniably a sandwich.” buccanpalmbeach.com

New York City

Hank’s Juicy Beef This shop’s namesake, Hank, is from Jeff’s Chicago neighborhood, and Jeff claims that Hank makes “the best Italian beef on the East Coast.” He orders his sweet and hot, and dipped. hanksjuicybeef.com

The Original Nottoli & Son Italian Sausage & Deli The Italian sub at this hometown spot is “the perfect ratio of Italian meats, fresh bread, hot giardiniera and iceberg lettuce,” Jeff says. The owner, George Nottoli, was “born to make subs.” nottoli.com

Belgiovine’s Chicago

Montclair, NJ

Jeff has filmed The Kitchen in Montclair since the show started, so he has had plenty of chances to hit Belgiovine’s for a G2 sub: a chicken cutlet topped with long hots, soppressata, eggplant, asiago and arugula. He asks for extra peppers and a couple glugs of vinegar. belgiovines.com

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Give It a Fry Kardea Brown makes vegetarian po’boys— with fried mushrooms!

This has all the crunch and flavor you expect when biting into a po’boy!

KARDEA BROWN’S FRIED PORTOBELLO PO’BOYS FOR THE SLAW ⅓ cup extra-virgin olive oil ¼ cup apple cider vinegar 3 tablespoons dijon mustard 1 tablespoon sugar 1 teaspoon mustard seeds 1 clove garlic, minced Kosher salt and freshly ground pepper 1 16-ounce bag shredded coleslaw mix 2 cups shredded red cabbage ½ cup sliced scallions

FOR THE MUSHROOMS 2 cups buttermilk, plus more as needed 2 tablespoons Cajun seasoning 2 6-ounce packages sliced portobello mushrooms 1 cup all-purpose flour 1 teaspoon baking powder Kosher salt and freshly ground pepper Vegetable or canola oil, for frying

FOR THE SANDWICHES 2 tomatoes, thinly sliced Dill pickle slices, for topping 2 baguettes or long loaves French bread, split open, lightly toasted and buttered 1 red onion, thinly sliced

1. Marinate the mushrooms: Whisk the buttermilk and 1 tablespoon Cajun seasoning in a large bowl, then add the portobellos and toss to coat. Refrigerate for 4 hours.

2. About 30 minutes before frying, make the slaw: Whisk the olive oil, vinegar, mustard, sugar, mustard seeds, garlic, a pinch of salt and a few grinds of pepper in a bowl.

Add the coleslaw mix, red cabbage and scallions; toss lightly. Season with salt and pepper to your liking.

Refrigerate until ready to serve.

3. Bread the mushrooms: Combine the flour, remaining 1 tablespoon Cajun seasoning, the baking powder and a pinch each of salt and pepper in a large shallow dish.

Remove the mushrooms from the buttermilk marinade and coat in the seasoned flour (you can also shake the mushrooms with the

in partnership with

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mushroomcouncil.com | @mushroomcouncil

seasoned flour in a paper bag).

Shake off any excess flour and transfer the breaded mushrooms to a large plate.

4. Fill a large cast-iron skillet halfway with vegetable oil and fit the skillet with a deep-fry thermometer; heat the oil to 350˚.

Line a baking sheet with paper towels and set a rack on top.

5. Add 6 to 8 mushroom slices to the hot oil and cook 3 to 4 minutes, then flip and cook until golden brown, 2 to 3 more minutes.

Remove to the rack. Repeat with the remaining mushrooms.

6. Make the sandwiches: Lay the tomatoes and pickles on the bottoms of the bread, then top with the fried mushrooms, red onion and slaw. Close the sandwiches and cut each loaf in half.

FOOD PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

ACTIVE: 45 min l TOTAL: 45 min (plus 4 hr marinating) l MAKES: 4

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School is back in session and making lunchtime fun and delicious is on everyone’s mind.

No matter how you slice it, lunchtime is better with KING'S HAWAIIAN Bread thanks to its soft and fluffy, melt-in-your mouth texture with just the right touch of sweetness. For plenty of lunchbox inspiration, visit

They are delicious all on their own, but for a special treat Lisa decided to pair them with her homemade caramel sauce, cream cheese whipped cream, and toasted pecans. The ice cream bars are delicious dipped in these “turtle-inspired” toppings.

A fun treat for kids, but also a gourmet dessert for adults, these mini desserts are perfect for parties any time of the year.

Simple and elegant! The best part? You don’t really need any fancy equipment to make these Turtle Cups.

Magnum Mini Double Caramel ice cream bars are classic vanilla ice cream, dipped in a chocolatey layer, wrapped in caramel sauce and covered again in a cracking chocolate shell.

kingshawaiian.com

Prep for more time together.

Shop the full collection at Kohls.com/FoodNetwork

For the full recipe, visit snappygourmet.com/turtle-cups/

@foodnetmagpromo

@foodnetworkmag

foodnetmag.com

Teachers create safer spaces that lead to endless possibilities.

Clorox is proud to be Teachers’ #1 Wipe*. Find out how else we are supporting teachers by scanning the QR code below.

Use as directed. Data rates may apply. * Based on TeacherLists, the leading platform for K-12 school supply lists in the U.S.

AARTI’S KID-FRIENDLY DINNERS

FAMILY

FUN in the

Kitchen!

NEXT-LEVEL

CAKE POPS from a

There’s chocolate cake inside!

16-year-old baking star

HEY,

ICE CREAM LOVERS

Take our quiz on page 116!

Food News BY

FOR KIDS

AUDREY MORGAN

Kids can grow an appetite for veggies.

In a recent study, kids who participated in a vegetable gardening program ate half a serving more of veggies every day than they did before the program.

SOURCE: THE UNIVERSITY OF TEXAS AT AUSTIN

This teen’s lemonade biz is booming.

When 16-year-old Mikaila Ulmer was 4, she was stung by a bee twice in one week. But she didn’t hold a grudge: She learned that bees are good for the ecosystem, and she started selling a honey lemonade to help save them.

Mikaila and her business have both grown up—you can now find Me & the Bees Lemonade at Target cafés nationwide!

A new ABC book is made for mini chefs.

The Legends Alphabet book series has introduced kids to all sorts of celebrities, and this new release features 26 stars from the food world, including Edna Lewis and Julia Child. $20; alphabetlegends.com

Your peanut butter pick might say something about you.

Jif polled peanut butter eaters and found that fans of the crunchy kind were more likely to describe themselves as optimists, night owls and extroverts than those who prefer creamy. But all personalities agreed on one thing: grape jelly over strawberry!

Young diners in Chicago are nabbing some of the hottest reservations in town: Little Diner’s Crew teams up with restaurants like Cebu and RPM Seafood to introduce kids to meals that aren’t usually on a children’s menu (like Dover sole fish and chips). Founders Alayna and D.C. Crenshaw (below, left) plan to expand to more cities, including Los Angeles and Aspen, CO. littledinerscrew.com

This isn’t your typical kids’ meal!

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VEGETABLES: GETTY IMAGES. PEANUT BUTTER: STEVE GIRALT.

This supper club is just for kids.

©2021 Kraft Heinz

A Little Upgrade

d

Get kids excited about cooking with a miniature kitchen renovation!

esign blogger Camille Simmons (@planningpretty) loves a good home makeover, so when she bought this play kitchen from Ikea for her 2-year-old son, Milo, she immediately started dreaming up ways to customize it.

“I wanted it to coordinate with his room,” she says, so she painted the pieces before assembly. Then she upgraded the kitchen with a new backsplash by cutting foam core to fit and covering it with peel-andstick tile. The finishing touch: toy versions of all the kitchen essentials including pots, mugs—and a cake!

—Erica Finamore

Duktig Play Kitchen, $89; ikea-usa.com

Milo likes to leave the “dirty” dishes in the sink when he’s done playing.

GET THE LOOK

Interior Wall Paint in Headspace, $54 per gallon; clare.com

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Wooden Birthday Cake with Candles and Knife, $30; shopmercimilo.com

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SEPTEMBER 2021

Duktig Toy Cookware Set, $10; ikea-usa.com

Dairy Play Food Set, $48; miltonandgoose.com

RoomMates Sticktiles Pearl Hexagon Peel and Stick Tiles, $25 for four 11″ x 11″ tiles; amazon.com

KITCHEN PHOTOS: CAMILLE SIMMONS.

Outfit your kitchen with Camille and Milo’s must-haves.

DEEPER CLEAN WITH FEWER INGREDIENTS* vs. original ARM & HAMMER™

*

CERTIFIED SAFER FOR YOU AND YOUR FAMILY

Made with 6 essential ingredients;† delivers the deep clean you need from the brand you trust.

ARM & HAMMER™ Clean & Simple™. Deeper Clean, Fewer Ingredients.‡ ‡

† plus water vs. original ARM & HAMMER

THE

Kids’ Menu

Food Network star Aarti Sequeira shares the recipes her daughters love most.

A

arti Sequeira’s daughters Eliyah, 7, and Moses, 5, have grown up with a mom who loves to cook and experiment with food, so they’ve developed strong culinary opinions of their own. “Moses has adopted the thumbs-up, thumbs-down system,” Aarti says, laughing. The dishes here, which include a spiced spinach pie and peanut pulao, get a thumbs-up, but mealtime for this family, including dad Brendan McNamara (pictured, right), is about more than the food: “Dinner has become a time of deep connection and understanding with the children,” Aarti says. “Our meals don’t have to be these perfect, precious, nutritionally balanced things—because we’re after a different kind of nutrition.” —Audrey Morgan

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“Anything with peas will get applause, and my girls are huge peanut butter fans, so they love the peanuts.”

PICKLED BEET RAITA ACTIVE: 15 min l TOTAL: 15 min MAKES: about 5 cups

24-ounce container whole-milk yogurt ounces pickled beets, grated or thinly sliced 1 Persian cucumber, grated Handful of pomegranate seeds 2 to 3 tablespoons thinly sliced fresh mint Kosher salt ½ teaspoon cumin seeds, toasted and ground 2 pinches of ground black lime OPPOSITE: STEPHANIE TODARO PHOTOGRAPHY. FOOD PHOTOS: YUNHEE KIM; FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

1 8

Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl.

Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.

PEA AND PEANUT PULAO

ACTIVE: 20 min l TOTAL: 45 min l SERVES: 4

1 cup basmati rice 1 tablespoon ghee 1 teaspoon cumin seeds 3 green cardamom pods, crushed 1 bay leaf ½ onion, finely diced Kosher salt 1 cup frozen peas ½ cup salted roasted peanuts Handful of minced fresh mint 1 lemon wedge Pickled Beet Raita, for serving (see above)

Aarti typically serves pulao as a side dish, but with her pickled beet raita, it becomes a meal!

1. Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.

2. Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.

3. Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1¾ cups hot water and season with a big pinch of salt. Cover the pot, turn down the

heat to low and cook 15 minutes. (Don’t take the lid off while cooking!)

4. Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside.

Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes— the residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.

5. Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.

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TIGER VERSUS DRAGON SOUP ACTIVE: 1 hr l TOTAL: 1½ hr l SERVES: 6 to 8

1 1 2 1 1

teaspoon coriander seeds teaspoon black peppercorns bay leaves star anise pod large leek, white and light green parts thinly sliced into half-moons, dark green leaves left intact, well rinsed 1 carrot, peeled and sliced ¼ inch thick on an angle 1 3-inch piece fresh ginger, minced (about ¼ cup) Kosher salt 2 skin-on chicken leg quarters (thighs with drumsticks) 3 14-ounce cans cream-style corn 2 chicken bouillon cubes, crumbled 4 scallions, finely chopped (dark green parts separated) 1 teaspoon sesame oil ¼ cup cornstarch 2 large egg whites 1 teaspoon unseasoned rice vinegar Freshly ground pepper Soy sauce, for serving

1. Make a bouquet garni: Place the coriander, peppercorns, bay leaves and star anise on a small square of cheesecloth. Tie with kitchen string. (Alternatively, you can secure all the spices in a large tea ball.).

2. Pour 10 cups of water into a big soup pot. Add the bouquet garni, all of the leek, carrot and ginger; season lightly with salt. Bring to a boil over high heat.

3. Now add the chicken. Return the soup to a boil, then turn down to a simmer, cover and cook until the chicken is cooked through and tender, 20 to 30 minutes.

4. Using a pair of tongs, remove the chicken and set aside to cool. You now have a choice: I like to pluck out the dark green leek leaves and bouquet garni but leave the rest of the vegetables in the soup because this Indian lady can’t stand the sight of wasted veggies!

But if that doesn’t bother you, or if it seems like too much of a hassle, just strain the stock and discard all the solids.

5. Return the soup to medium heat. Add the corn, bouillon cubes, white and light green scallions and sesame oil; keep the soup at a gentle simmer. Meanwhile, remove the chicken from the bones and shred with a fork. (Alternatively, slice the chicken really thinly.)

6. Turn up the heat under the pot to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with ¼ cup cold water until a smooth slurry forms.

Add half of the slurry to the soup, stirring constantly. The soup will thicken as it boils; if it doesn’t thicken to the consistency of your liking, add the remaining slurry.

7. Reduce the heat under the pot to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.

8. Add the shredded chicken and rice vinegar and cook until warmed through, about 5 minutes. Season with salt and pepper and a splash of soy sauce. Top with the reserved scallion greens.

“I make this soup for the girls whenever someone sniffles. It’s a blank canvas— you can add different spices.”

Aarti says the name of this soup comes from a magazine cover that referred to India’s economy as a tiger and China’s as a dragon. The recipe is inspired by a sweet corn and chicken soup she ate as a kid at her favorite Chinese restaurant.

Dukkah is traditionally served in the Middle East with vegetables or bread; here, Aarti turned it into a crunchy topping for her spinach pie.

“The cheesiness of this dish makes the girls really happy, and the greenness of it makes me really happy.”

EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST ACTIVE: 1 hr l TOTAL: 1 hr 50 min l SERVES: 4 to 6

FOR THE DUKKAH ¼ cup raw hazelnuts 1 tablespoon coriander seeds 2 teaspoons cumin seeds 2 tablespoons sesame seeds FOR THE PIE 4 tablespoons unsalted butter 4 medium shallots, finely diced 4 cloves garlic, minced 4 pounds fresh spinach (not baby), stemmed and sliced ¼ cup minced fresh dill Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 8 ounces mozzarella cheese, freshly grated 8 ounces cheddar cheese, freshly grated 1 17-ounce package frozen puff pastry (2 sheets), thawed 1 large egg, beaten with 1 tablespoon water 1 tablespoon sumac

1. Make the dukkah: Preheat the oven to 350˚. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside.

2. Set a cast-iron skillet over medium heat.

Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside.

3. Make the pie: Increase the oven temperature to 400˚. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little.

Add the shallots and garlic; cook, stirring, until softened, about 3 minutes.

4. Rinse the spinach. Drain, but don’t worry about getting all the water off.

Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes.

Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid.

Remove from the heat and let cool slightly.

5. Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!)

6. Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie.

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Find every f episode o ing Kids Bak hip ns Champio ry+! e v o c is d n o

They’re in

Natasha Jiwani

Trevin Alford

First thing sold: “A batch of cupcakes with tons of sprinkles. They were simple and fun.”

First thing sold: “My parents’ friends saw some pictures of my cakes on social media and asked if I would make a basketball cake for their daughter.”

Season 5 Champion Age: 16 Hometown: Bellevue, WA Business: Baking with Nat Instagram: @baking_with_nat

Craziest order: “A Harry Styles cake! I’m the biggest One Direction—and solo Harry—fan, so I had the best time ever making it.”

Best decorating tip: “Before icing a cake I heat up my metal cake scraper by running it under hot water. After it’s dry, I use that to ice my cake—it’s so much easier to smooth out all the air bubbles!”

Worst baking blooper: “I had just finished icing and decorating a cake, but when I put it in the fridge and closed the door the front got ruined.

I had to redo the decorations super late that night—and then wake up bright and early for school the next day.”

Favorite flavor combo: “Chocolate hazelnut, all the way.”

Season 7 Champion Age: 15 Hometown: Washington, IN Business: T-Da Bakery Instagram: @trevin_tdabakes

Craziest order: “A toolbox cake for 50 people. I got really into it once I started decorating: I made chocolate molds of actual wrenches and washers, then painted them with metallic food coloring and added cocoa-powder rust.”

Best decorating tip: “I bake cakes one day in advance, freeze them overnight, then thaw and decorate. Freezing locks in moisture and helps keep the cakes from drying out.”

Worst baking blooper: “I got an order for a chocolate golf-themed cake, but for whatever reason I had vanilla in my mind. The customer texted me after the party saying it was the wrong flavor, but she was happy about the mistake: Everyone else wanted chocolate, but she wanted vanilla! Now I ask for the flavor at least three times.”

BY FRANCESCA COCCHI

Favorite flavor combo: “Coconut, pineapple and lime. I love tropical flavors.”

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Business!

What’s next after Kids Baking Championship?

Each of these winners launched a baking biz!

Graysen Pinder

Keaton Ashton

First thing sold: “Personalized sugar cookies.”

First thing sold: “A custom cake for my cousin.”

Craziest order: “Someone asked if I could do a 100 percent sugar-free cake, which I thought was funny considering the name of my business!”

Craziest order: “I’ve made 20 wedding cakes so far, including some with three tiers!”

Season 8 Champion Age: 15 Hometown: Wilmington, NC Business: Gimme Some Shugga Instagram: @graysenpinder_gss

Season 9 Champion Age: 13 Hometown: Sugar City, ID Business: Keaton’s Cakes Instagram: @keatons_cakes

Best baking tip: “Allow ingredients to come to room temperature if the recipe says to. It seems like a pretty insignificant step, but it makes all the difference when it comes to the final taste, texture and appearance of your dessert.”

Worst baking blooper: “I knocked over one of my cakes seconds before a live TV demonstration. We were able to hide the damage, but it was the worst feeling!”

Favorite flavor combo: "Key lime and white chocolate.”

Best baking tip: “Use good-quality butter whenever you’re making buttercream.”

Worst baking blooper: “I made some desserts for my Kids Baking Championship audition, but I got distracted while I was getting ready for the Zoom interview and my dog jumped up and licked one of them clean. My mom and I pretended nothing had happened and tasted it anyway. We never told the judges!”

Favorite flavor combo: “Vanilla, lemon and raspberry.”

It's a fruity cereal cake!

Turn the page for a recipe from Natasha.

SEPTEMBER 2021

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FOR THE FROSTING AND COATING 1 cup confectioners’ sugar 2 large pasteurized egg whites 2 sticks unsalted butter, cut into pieces, at room temperature 1 teaspoon pure vanilla extract ¼ teaspoon salt ¼ cup chocolate-hazelnut spread (optional) 2 pounds candy melts (any color) 1 cup white candy melts, for drizzling Assorted sprinkles, for topping You’ll need flexible 3- to 4-inch pop molds to make these. Be sure to get the kind used for cake pops or ice cream, not upright ice pop molds. They often come in sets of two 4- or 5-cavity trays.

1. Make the cake: Preheat the oven to 350˚. Butter two 8-inch round cake pans and dust with flour. Sift the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Add the eggs, vegetable oil, buttermilk and vanilla and mix until combined.

2. Dissolve the espresso powder in the boiling water in a mug, then pour into the batter and mix until well combined.

3. Divide the batter between the cake pans. Bake until a toothpick inserted into the center of each cake comes out clean, 25 to 35 minutes.

Let the cakes cool 10 minutes in the pans, then remove them to a rack to cool completely.

4. Meanwhile, make the frosting: Beat the confectioners’ sugar and egg whites in a stand mixer fitted with the paddle attachment on medium-high speed for 1 to 2 minutes. Slowly add in the butter, a tablespoon or two at a time, and continue mixing. Once combined, increase the speed to high and beat until smooth. If the frosting looks curdled and separated, remove one-quarter of it to a microwave-safe bowl and melt in the microwave for about 10 seconds, then pour back into the rest of the frosting and whip on high. This should bring the frosting together; if not, repeat this process again. Stir in the vanilla and salt.

decorating “Havethefuncakesicles.

I always add lots of sprinkles!

”

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5. Add the chocolate-hazelnut spread to the frosting and beat until combined. (This step is optional—you can just keep the frosting vanilla if you’d like.)

6. Crumble up the cakes in a large bowl. Add ½ cup frosting and mix with your hands. You should be able to form the mixture into a ball but it shouldn’t be too soft.

7. Make the topping: Melt the colored candy melts in the microwave as directed. Assemble the cakesicles in batches: Add a little (about 1 tablespoon) melted candy melts to each pop mold (see box below). Brush the candy around the mold to cover completely. Slide a pop stick into each mold and chill until the candy hardens, about 10 minutes. Add a second coating of melted candy melts if needed.

8. Form 3 to 4 tablespoons of the crumbled cake mixture into a ball, then press into one of the molds, adding more cake mixture as needed to fill.

Repeat to fill all the molds, then spread a layer of melted candy melts on top to seal it all in. Refrigerate until set, 15 to 20 minutes. Carefully remove each cakesicle from the mold and repeat with the remaining cake mixture and colored candy melts (remelt them if needed).

9. Melt the white candy melts in the microwave, then drizzle on the cakesicles. Decorate with sprinkles.

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, President & Treasurer, Hearst Magazines Group; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2021 Food Network Magazine, LLC. “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of Television Food Network, G.P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $20 for 10 issues; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by email. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art.

None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 14 No. 7. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.

FOR THE CAKE Unsalted butter, for the pans 1½ cups all-purpose flour, plus more for the pans 2 cups granulated sugar 1 cup Dutch-process unsweetened cocoa powder 1½ teaspoons baking powder 1½ teaspoons baking soda 2 teaspoons salt 2 large eggs, at room temperature ½ cup plus 2 tablespoons vegetable oil 1 cup buttermilk (or whole or 2% milk), at room temperature 1 tablespoon pure vanilla extract 2 teaspoons instant espresso powder 1 cup boiling water

ACTIVE: 1½ hr l TOTAL: 2 hr l MAKES: 20 to 24

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

NATASHA’S CHOCOLATE CAKESICLES

A ls o Co m i n g Soon

i j

WAFFLES + MOCHI

3-2-YUM, BLAST OFF!

Learn to Cook Tomato Candy Pasta, Gratitouille, and Other Tasty Recipes Available Everywhere Books are Sold November 23

© Netflix. All rights reserved.

Books with big flavor!

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twO beSt fRIendS. TOns Of tOppInGs. LOtS Of lAughs.

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For more Waffles + Mochi fun, visit PRH.com/WafflesandMochi

What’s Your

Catch the new show on Food Network and discovery+ starting August 16.

Ben & Jerry’s IQ?

Ice cream experts are competing to create a new flavor on the show Ben & Jerry’s: Clash of the Cones.

See if you know your stuff.

BY

AUDREY MORGAN

1

Can you ID these scoops?

ANSWERS: (One point each) A Half Baked B Phish Food c Cherry Garcia

2

A.

B.

What’s the base flavor of Chunky Monkey ice cream?

C.

5

The 20-scoop sundae served in Ben & Jerry’s shops is called a: A. Big Ben

C. Vermonster C. Pistachio

D. Chocolate

ANSWER: B It has been a fan favorite since it debuted in 1988.

3

Which ingredient has never appeared in a Ben & Jerry’s pint?

4

Which musician has not inspired a Ben & Jerry’s flavor?

A. Potato chips

B. Raisins

A. Bob Marley

B. Willie Nelson

D. Holy Cow

TRUE OR FALSE? 6

The best-selling flavor is vanilla.

T F

7

Ben & Jerry’s makes vegan ice cream.

T F

8

Ben & Jerry’s invented chocolate chip cookie dough ice cream.

T F

ANSWERS: 6. F Half Baked has been on top since 2013.

7. T Dairy-free ice cream came out in 2016.

8. T A fan suggested the flavor at a shop in 1984.

B. Banana

ANSWER: C It’s served in a plastic bucket with pretty much all the toppings you could ever handle.

A. Peanut butter

HOW DID YOU DO?

C. Bacon

Give yourself one point for each correct answer.

C. Stevie Nicks

D. Pretzels

ANSWER: C Ben & Jerry’s ice creams are kosher-certified, so bacon is a no-go.

FOOD NETWORK MAGAZINE

0–3 POINTS BRAIN FREEZE

l

SEPTEMBER 2021

ANSWER: C Ben & Jerry’s has released One Love for Bob Marley, Country Peach Cobbler for Willie Nelson and Goodbye Yellow Brickle Road for Elton John.

116

D. Elton John

4–6 POINTS HALF-BAKED

7–10 POINTS HOLY COW!

PINT: ALAMY. SCOOPS AND SUNDAE: BEN AND JERRY’S. PEANUT BUTTER, PISTACHIOS, CHOCOLATE, POTATO CHIPS AND HEADSHOTS: GETTY IMAGES. BANANA: RALPH SMITH. RAISINS: RYAN DAUSCH. BACON: LEVI BROWN. PRETZELS: LARA ROBBY.

B. Twenty Twenty

LIGHTWEIGHT MOISTURE

FOR FINE CURLS.

UNCAP THE LOVE™