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Food Network Magazine

Contents

Give your deviled eggs a colorful twist!

See page 76.

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

A P R I L 202 1

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contents Weekend Cooking 68 Relishing It • See why Jeff Mauro is obsessed with giardiniera.

72 A New Carbonara • Ina Garten updates the old favorite.

74 Easter All in One • Make your feast on a single sheet pan!

76 The Bright Side • Try a colorful twist on deviled eggs.

81 Piece of Cake! • This April Fools’

86 4 6 10 12

Special

SPRING SWEETS

72

Recipe Index To Your Health Editor’s Letter Calendar

Section

• Peeps are the • The • We

In the Know 19 Duck, Duck, Truth • Find out

• An almond layer

20 Food News • The newest dairy-free

• This cake tastes

why duck eggs are all the rage.

ice cream is a lot like the real thing.

22 Great Shot! • We love these Instagram photos of the stars.

24 Star Diary • New mom Katie Lee

Biegel reveals what she eats in a day.

74

• A Bay Area eatery

27 How Chefs Go Green • The pros

• These retro restaurants are hotter than ever.

share their best eco-friendly tips.

30 A Beginner’s Guide to Growing Veggies • Starting a vegetable

100 Wish You Were Here... • Show

34 Star Kitchen • Take a tour of

102 Pops for Pups • Dogs will drool

your love for some iconic restaurants— with a T-shirt!

garden is easier than you think.

chef Michael Scelfo’s Cambridge, MA, kitchen.

over these peanutty treats.

Contest

Superfood Special

104 Who’s Counting? • Guess

39 30 Days of Superfoods • Get

how many chocolates are in the jar and you could win $500!

a month’s worth of good-for-you snacks, dinners and more!

50 Start with Tomato Sauce • One

jar can lead to so many new dinners.

Weeknight Cooking 53 Weeknight Dinners • Add these meals to your rotation.

62 Inside the Test Kitchen • Our chefs dish out expert tips.

64 Kids’ Meal: Veg Out! •

family will love these pita pizzas.

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

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GIVE HAIR IMMUNITY FROM FUTURE DAMAGE

Pantene's nutrient-rich formula is like superfood for your hair, preventing up to 90% of future damage.* For hair that can take it all.

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*versus styling damage with a non-conditioning shampoo

Recipe Index BREAKFAST AND BRUNCH 40

43

Blueberry-Almond Toasts

43

Savory Oats with Jammy Eggs

49

Chocolate–Peanut Butter Oatmeal Muffins

Raspberry Smoothie Bowl

86

Stuffed Lemon– Poppy Seed Scones

87

88

Try the sweet rolls on our cover!

Lemon–Poppy Seed Coffee Cake

Lemon–Poppy Seed Rolls

APPETIZERS AND SNACKS 40

40

Hazelnut-ChickpeaChocolate Spread

46

41

Matcha Popcorn

47

Chocolate-Dipped Cherries

Spicy Avocado Cucumber Cups

48

Honey-Oat Power Balls

Sesame-Pistachio Snack Mix

42

Tzatziki

68

Homemade Real Giardiniera

44

Ginger Broiled Oranges

78

Deviled Eggs Five Ways

SOUPS AND SANDWICHES 44

46

Garlic Soup

54

Spring Vegetable– Farro Soup

Stracciatella with Chicken and Barley

51

Cream of Tomato Soup

50

Tofu Subs with Onions and Peppers

MEAT, POULTRY AND EGGS 54

55

Slow-Cooker Beef Stroganoff

75

Air-Fryer Steak Frites

49

Sheet-Pan Ham, Potatoes and Asparagus

4

56

57

Chicken with Pepita Sauce

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Barbecue Pork Tenderloin with Lentils

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Crispy Chicken with Creamed Spinach Gravy

48

Turkey Sausage with Fennel Sauerkraut

50

Eggs in Purgatory

70

Sub Sandwich “Boil”

51

Pizza Frittata

51

Taleggio Panini

contents

FISH AND SEAFOOD 42

Foil-Packet Salmon with Mushrooms and Spinach

58

Grilled Fish Sandwiches with Cilantro Chutney

57

Linguine with Clams and Pancetta

VEGETARIAN DINNERS 47

Black Bean Burgers

51

Cauliflower Parmesan

56

Shrimp and Noodle Salad

PASTA AND GRAINS 64

Pita Pizzas with Veggies

58

Fusilli with Grape Tomatoes and Burrata

73

55

Spring Green Spaghetti Carbonara

Rice Bowls with Tofu and Kimchi

SIDES 41

Smoky Roasted Mushrooms

45

Ancho Beets and Sweet Potatoes

51

Salad with Tomato Vinaigrette

41

Turmeric Flatbread

46

Kale and Escarole with Shallots

60

Honey-Chile Roasted Sweet Potatoes

42

Fennel Gratin

47

Coconut Rice

60

Parsnips with GarlicHerb Butter

44

Crunchy Sweet Brussels Sprout–Walnut Salad

48

Tabbouleh with Pomegranate Seeds

60

Basmati Rice with Fried Cashews and Raisins

45

Lentils with Watercress

49

Chile-Garlic Edamame

60

Kale with Chickpeas and Tamarind

DRINKS AND DESSERTS 43

Açai Soda

81

93

Almond Layer Cake with White Chocolate Frosting

85

Peep Ice Cream Sandwiches

91

Coconut Macaroon Brownie Pie

94

Strawberry Milkshake Mug Cakes

45

These cookies are packed with superfoods!

Ham Cake

Pumpkin-Quinoa Oatmeal Cookies

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contents

To Your Health Here’s what’s extra good for you in this issue.

BY

KARA ZAUBERMAN

In Season: Sugar Snap Peas These crunchy spring veggies, a cross between snow peas and garden peas, are loaded with immunity-boosting vitamin C: One cup of chopped sugar snap peas gives you almost 100 percent of your daily requirement! They’re also a good source of vitamins A and K. Snack on them raw, or try them in the soup on page 46.

Whole grains are good for you in so many ways—they can even keep your skin healthy—but we don’t always know how to get them into our diets. According to a study published in Public Health Nutrition, consumers are often confused by whole-grain labels on bread, crackers and cereal. When comparing product labels, participants made mistakes identifying healthier products up to 47 percent of the time! Make sure you check the ingredients list, and look for the word “whole” before the grain instead of “enriched.”

Meatless Somedays You don’t have to go vegan to get the benefits of a plantbased diet. A new study in the that consuming plant-based pressure even when you’re still eating meat and dairy. Plus, adding more vegetables to cardiovascular disease, stroke

Dried Fruit Eaters Win Researchers from Penn State found in a study of more than 25,000 participants that people who eat dried fruit are generally healthier than those who don’t. The dried fruit eaters tended to have a lower body mass index, plus they also ate more fresh fruit. If you’re about to grab some raisins, go easy: The sugar and calories in dried fruit add up quickly!

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PEAS: SHUTTERSTOCK; RAISINS: STEVE GIRALT.

Looking Good

© 2021 Wonderful Pistachios & Almonds LLC. All Rights Reserved. WONDERFUL, THE ORIGINAL PLANT-BASED PROTEIN, the >VV «> Þ } } Ã] > ` ÌÀ>`i `ÀiÃà >Ài ÌÀ>`i >À à v 7 `iÀvÕ * ÃÌ>V à E č `à À Ìà >vw >Ìið 7*Óä£ÓÓ£ £Ó

THE ORIGINAL PLANT-BASED PROTEIN ™

The best protein is grown, not bred. With six grams in every serving, W∂ nderful Pistachios is a tasty, healthy snack—and your plant-based protein powerhouse.

contents

Star Search

Find your favorite chefs and celebs in this issue.

“Dr. Shakshuka in Tel Aviv serves the best shakshuka I’ve ever had.

The eggs were perfectly runny in that spicy tomato sauce.”

“The Cochon de Lait Eggs Benedict at Commander’s Palace in New Orleans.

It comes with a tasso hollandaise and a 16-hour barbecued pork shoulder.”

We asked the stars: What’s the best egg dish you’ve ever eaten?

Sunny Anderson The Kitchen; Easter Basket Challenge pg. 44

Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship pg. 48

Katie Lee Biegel The Kitchen; What Would Katie Eat? (on foodnetwork.com) pgs. 24, 40

Chris Cosentino Chef and owner, Delicious MFG pg. 28

Ree Drummond The Pioneer Woman pg. 47

Anya Fernald Chef and owner, Belcampo pg. 27

Amanda Freitag Chopped; Tournament of Champions pg. 29

Nancy Fuller Spring Baking Championship pg. 33

Jose Garces Chef and owner, Garces Group pg. 28

Ina Garten Barefoot Contessa: Cook Like a Pro pg. 72

Alex Guarnaschelli Supermarket Stakeout; Chopped; The Kitchen; Fix Me a Plate (on foodnetwork.com) pg. 27

Carla Hall Worst Cooks in America (on discovery+) pg. 29

Robert Irvine Restaurant: Impossible pg. 29

Stephanie Izard Chef and owner, Girl & the Goat pg. 27

Matthew Kenney Chef and owner, Matthew Kenney Cuisine pg. 28

David Lee Chef, Planta pg. 27

Kiki Louya Chef and owner, formerly Folk and the Farmer’s Hand pg. 29

Jeff Mauro The Kitchen; Kitchen Crash pg. 68

Michael Mina Chef and owner, Mina pg. 28

Michael Scelfo Michael Symon Chef and owner, Symon’s Dinners Alden & Harlow, Cooking Out; Waypoint and Burgers, Brew & ’Que and The Longfellow Bar Iron Chef America pg. 34 (both on Cooking Channel) pg. 33

Dale Talde Chef and owner, Goosefeather pg. 28

Jet Tila Tournament of Champions; Ready Jet Cook (on Food Network Kitchen app) pg. 29

Molly Yeh Girl Meets Farm pgs. 33, 43

“My mom’s ‘eggs in a basket’!

They’re extra buttery and salty with a perfect mediumcooked egg.”

Duff Has a New Show!

Is there anything more fun than watching Duff Goldman bake? Watching him bake with puppets! In Duff’s Happy Fun Bake Time, the chef teams up with characters from The Jim Henson Company to teach the basics. Watch on discovery+ starting April 29.

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REFRIGERATED AISLE

©2020 Tyson Foods, Inc.

Maile Carpenter Editor in Chief @maile__fnmag

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CAKE PHOTOS, CLOCKWISE, FROM TOP LEFT: RYAN DAUSCH; RALPH SMITH (2); ANDREW PURCELL; ANTONIS ACHILLEOS; LISA SHIN; KAT TEUTSCH; RYAN DAUSCH; ANDREW PURCELL. COOKBOOK PHOTO: PHILIP FRIEDMAN. CARPENTER PORTRAIT: TRAVIS HUGGETT.

I know you don’t need a ham cake right now, but that’s

The Big, Fun

SUN

12

mon

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TUE THU

.

BY

CORY FERNANDEZ

FRI

orange. Slice into triangles; add candy stems.

14

23

FLOWER, MATZO, MILKSHAKE, FRIES AND COOKIE CUTTER: GETTY IMAGES. CEREAL TREATS, TOFU LUNCH, CRUDITÉS AND BLACK FOREST DOUGHNUT: RYAN DAUSCH. FAUX SNOW CONE CUPCAKE: KANG KIM. COCKTAIL: LEVI BROWN. PEA TOAST AND SALAD: RALPH SMITH. ANTS ON A LOG: VICTOR PRADO. PUDDING: ANTONIS ACHILLEOS.

calendar

SAT

2

6

©2018 Wm. Wrigley Jr. Company. STARBURST and all affiliated designs are trademarks of Wm. Wrigley Jr. Company.

UNEXPLAINABLY JUICY ®

contest

Weʼre Looking for

America’s Best Kid Cooks Hey, kids! We teamed up with King’s Hawaiian to find the country’s most amazing junior chefs.

Show us your stuff and you could win big!

HOW TO ENTER 1

Make an original dish using King’s Hawaiian bread or rolls.

2

Take a photo!

3

Send us your recipe and photo and a picture of yourself, and tell us why you should be one of America’s Best Kid Cooks!

Get creative with King’s Hawaiian bread! Check out these pics for inspiration.

➜

{America’s {

BEST KID COOKS NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine America’s Best Kid Cooks Contest. Sponsored by Hearst Magazine Media, Inc. Beginning March 12, 2021, at 12:01 a.m. ET, through April 13, 2021, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/bestkidcooks on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, email address and your entry including a recipe and photo of a dish using a King’s Hawaiian product, a photo of yourself and a note telling us why you should be one of America’s Best Kid Cooks. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/bestkidcooks.

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LARGE PHOTO: PHILIP FRIEDMAN. FRENCH TOAST: ANDREW PURCELL. BREAD PUDDING AND BRUNCH CASSEROLE: KANA OKADA. MUSHROOM SLIDERS: RALPH SMITH.

submit Entries by April 13, 2021, at foodnetwork.com/bestkidcooks.

KING’S HAWAIIAN® is a registered trademark of King’s Hawaiian Holding Co., Inc. ©2021 King’s Hawaiian Holding Co., Inc.

We paired recipes in this issue with some great finds from our Food Network + Kohl’s line.

10-Piece Textured Titanium Nonstick Cookware Set, $179.99

Find all these prod ucts in Kohl’s s tores and at kohls.com .

Striped Placemat, $7.99 Simple weeknight meals like the ones on page 53 call for placemats—not a tablecloth!

Pick up some new pots and pans, then tackle the superfood challenge on page 39.

Buffalo Check Treat Tray, $29.99

Printed Spatula, $9.99 Need a little help when you’re making the almond cake on

This tray is meant for sweets, but we also love it for the colorful deviled eggs on page 76.

Rosie Whistling Tea Kettle, $49.99 Make a cup of tea to go with the scones on page 86— there’s Earl Grey in the dough!

Aqua Wabash Table Runner, $39.99 for 72" and $44.99 for 90" Set your table for a spring feast with this pretty runner— you’ll find an easy Easter dinner on page 74.

IN PARTNERSHIP WITH

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A fresh take on Easter.

Classic with a spin.

Try a new, tasty take on Easter with a stylish and sturdy Dutch oven. Use it to create light soups and other one pot dishes all spring long and beyond.

Prep for Easter at Kohls.com/FoodNetwork

PHOTO: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

in the know

Duck, Duck, Truth

Chefs and bakers have long sung the praises of duck eggs for their high yolk-to-white ratio, which results in rich baked goods, and buying a carton is becoming easier for home cooks. Duck eggs from Utopihen Farms are now for sale at Acme, Safeway and other supermarkets, with more stores to come soon. The wider availability is good news for many keto dieters, who prefer the eggs because they have more protein and fat than chicken eggs.

—Francesca Cocchi

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7 BY

AUDREY MORGAN

like brownies and potato chips than healthy snacks like apples and cherry tomatoes.

SOURCE: SCIENTIFIC REPORTS

If you’re trying to avoid crowds at the supermarket, go on Mondays at 8 a.m.

According to new Google Maps data for stores nationwide, it’s the least popular time to shop; the most popular is Saturdays between noon and 3 p.m.

Subway bread might

aren’t as strict, but we have some food regulations that might surprise you!

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APRIL 2021

If they’re made from dried potatoes, the product name must say so.

Pringles evaded this rule by labeling itself “crisps.”

Ketchup Producers can call their product “fancy” only if it contains at least 33 percent tomato solids.

10 percent dairy fat; otherwise it’s called a frozen dairy dessert.

Peanut butter Only blends that are 90 percent peanuts can be called peanut butter. Low-fat varieties are often labeled peanut butter spreads.

BROWNIES: RALPH SMITH. SUB AND PRINGLES: GETTY IMAGES. KETCHUP: ALAMY. ICE CREAM: ANTONIS ACHILLEOS. PEANUT BUTTER: BEN GOLDSTEIN.

this month

in the know S New on the

helf

Chocolate Truffles

M&M’s Mix

Baileys Deliciously Light

Halo Top Fruit Pops

The candies now come in variety

This version of the classic liqueur

The better-for-you ice cream company’s newest treats start at just 35 calories a pop. $5

McDonald’s has entered the fake meat wars.

Meatless burgers are now fast food staples, but McDonald’s has remained on the sidelines— until now. The company is debuting its McPlant burger this year, with faux chicken and breakfast sandwiches to follow. Although McDonald’s has been tight-lipped about the source of its “meat,” it’s believed Beyond Meat is the supplier. Here’s what some other big chains serve.

Impossible Foods

Next-level vegan ice cream is here.

The cult-favorite brand Graeter’s has released an ice cream made from fungus proteins, which mimic the whey and casein in dairy milk. The pints, called Perfect Indulgence

Beyond Meat

and Safeway stores nationwide.

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in the know

Great Shot!

We these Instagram pics of our fellow egg lovers!

Pet Pic of the Month!

Katie Lee Biegel and her pup, Gus, sit down for an omelet in NYC. @katieleebiegel

Molly Yeh serves next-level eggs Benedict with homemade puffy pita bread, kale and an Aleppo pepper–feta yogurt sauce. @mollyyeh

Jeff Mauro has a soft spot for steak, egg and cheese burritos! @jeffmauro

Hijinks ensue as Aarti Sequeira and her daughters, Moses and Eliyah, whip up a Persian date omelet. @aartipaartipics

Geoffrey Zakarian shows off a perfect egg salad sandwich with dijon mustard, mayonnaise and relish. @geoffreyzakarian

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Alex Guarnaschelli makes asparagus quiche on The Kitchen—and shares with her daughter, Ava. @guarnaschelli

Beneful Incredibites Wet Recipes Great flavor and nutrition all in one package.

Made with delicious real beef, chicken or salmon No artificial flavors, colors or preservatives High-protein recipes specially formulated for small dogs Learn more at Beneful.com/IncrediBites Purina trademarks are owned by Société des Produits Nestlé S.A.

in the know

Star Diary

Watch Katie on The Kitchen, Saturdays at 11 a.m. ET.

New mom Katie Lee Biegel keeps her energy up with a serious breakfast—and a little dark chocolate. . . Time for Iris’s first nap. I like to hold her for this one. I know I could be getting more done, but I enjoy her sleeping in my arms so much, and I know this time will not last forever!

my beautiful baby daughter, Iris, out of her bassinet My days are pretty consumed with breastfeeding—and Iris in general! I wouldn’t have it any other way, though. The best part of my day is seeing her little smile when she first wakes up.

. . Iris wakes up and is ready to play. We turn on Rockabye Baby music and I put her in her activity gym.

. . Time to breastfeed

. .

. . My publicist loads today!

. . My husband Ryan makes the same breakfast for me every day: topped with chia seeds, flaxseeds, blueberries, pomegranate seeds, sliced bananas and strawberries, almond butter, granola and almond milk.

Many of these ingredients are supposed to help with breast milk supply, plus they’re delicious. I have a glass of orange juice as well.

Revlon Total Color “I use Dark Brown 40 to cover my grays, which I have quite a few of these days! I started working with Revlon over a year ago.” $8; revlon.com

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with the Rachael Ray Show.

I thought it was at 11:30—oops!

I run downstairs and put Iris in her Mamaroo chair and log on to the call. We go through the setup for my segment tomorrow, in which I’ll be making sun-dried tomato penne pasta and announcing my new cookbook, It’s Not Complicated.

. . Time for lunch.

We ordered pizza last night from our favorite local spot, Pellegrino’s, in Southampton, NY. It’s an extraveggie pie, with

some of Jeff Mauro’s Mauro Provisions giardiniera that he sent me yesterday. Delicious!

.

. . Time to breastfeed! . . Ryan makes dinner. We

and kale that I prepped earlier. I have a piece of dark chocolate for dessert. Iris snoozes while we eat.

. . We move onto the

. .

I put Iris in

couch and sing Iris a few songs and read her a couple of books.

chair in the

. . Time to go upstairs

meal prep: I slice acorn squash and bell peppers and wash a couple of bundles of kale and salad greens. I put the sliced vegetables in the oven to roast and the rest in containers in the fridge for the week.

. . While the

asleep during my Zoom, so I take an Obé fitness class online.

Snoo Smart Sleeper Bassinet “This bassinet gently rocks the baby through the night while playing white noise. It’s a lifesaver!” $129 per month to rent; happiestbaby.com

Burt’s Bees Baby pajamas “I love these onesies for Iris. They are so soft and are made of organic cotton for a great price.” $14; burtsbeesbaby.com

APRIL 2021

nap in her Snoo. I fold and put away all of the laundry.

mushrooms and tomato sauce.

vegetables are roasting, I play with Iris in her activity gym. We work on tummy time and sing a few songs. I am admittedly the worst singer on the planet, but she doesn’t seem to mind!

. . Iris has fallen

. . I put Iris down for a

and begin the “get ready for bed” routine. We give her a bath and put on her jammies.

. . Time to breastfeed again!

. . Iris goes down for the night. Mama does, too.

I have always been someone who likes to go to bed early, but since I gave birth, I have taken it to another level! I try to go to sleep at the same time that she does so I am guaranteed some good z’s.

Alo Yoga clothing “I want to be comfortable and look presentable. These do the trick!” Soho Pullover, $78, and High-Waist Airbrush Legging, $82; aloyoga.com

LAUNDRY, VEGETABLES AND CHOCOLATE: GETTY IMAGES.

.

in the know

how chefs

It’s actually pretty easy being green.

We asked the chefs for their best earth-friendly tips.

BY

as whole as possible and keep it whole until just before

BAG OF COFFEE BEANS: GETTY IMAGES: PEACHES: RALPH SMITH. BASIL: SHUTTERSTOCK.

fresher longer. This will also

ERICA FINAMORE

“Buy a live basil, parsley or cilantro plant (available near the cut herbs at most grocery stores), so when a recipe only calls for a small amount, you can pick what you need and the plant will

“Buy products in bulk so you can avoid excessive packaging.

I do this with everything from coffee beans to olive oil.”

ANYA FERNALD

Belcampo, Oakland

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in the know

utilizing all of the vegetables from a great way to maximize the veggie friend, and I’m talking about using it for vegetables, fruit and proteins. After I get home from the supermarket, I leave out what I plan to use right away, then portion the rest and freeze it.”

DALE TALDE

Goosefeather, Tarrytown, NY

enough to make stock.”

CHRIS COSENTINO

markets, farm stands and direct-to-consumer networks are best.

In the Bay Area, I like Farm Fresh to You and Full Belly Farm.”

MICHAEL MINA

Mina, San Francisco

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The beauty of a plant-based diet is that nearly all excess produce can be used for juicing, especially greens, roots and herbs.”

MATTHEW KENNEY

Matthew Kenney Cuisine, Los Angeles

FRITTATA: KANA OKADA. JUICE AND VEGETABLES: GETTY IMAGES.

Delicious MFG, San Francisco

they organize their fridges and pantries by placing just-bought oldest products. Try it at home—it’ll help remind you of what you have so you don’t overbuy.”

CELERY, COMPOST BIN AND SWEDISH DISHCLOTHS: GETTY IMAGES. BEESWAX WRAP: STOCKFOOD.

JET TILA

“Keep a small bin on your counter to fill with compostable food scraps, then every night, bring it to a compost pile or a larger container in your yard. There’s no better way to feed your own garden and appreciate your food.”

CARLA HALL

Worst Cooks in America Mentor

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A BEGINNER’S GUIDE TO Vegetable gardening is easier than you think—and everybody’s doing it! Here’s how to get in on the fun.

BY

FRANCESCA COCCHI

hen times are tough, we plant vegetables. This happened during World War II, when victory gardens showed up across the country, at one point contributing nearly 40 percent of our produce supply.

Then recession gardens arrived: The economic downturn in 2008 prompted a 19 percent spike in gardening the following year. And of course, 2020 brought us pandemic gardens. Stuck at home, wary of crowded grocery stores

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and eager to save money, many Americans started putting their yards to good use. We overwhelmed seed companies with orders and flooded gardening hotlines with questions—by some estimates, the country gained at least 16 million new gardeners last year! If you were one of them or are considering rolling up your sleeves for the first time this spring, you might need a little help. Follow this guide and you’ll be good to grow.

VEGETABLES: OFFSET. BOTANICAL INTERESTS AND KITAZAWA SEED PACKETS: PHILIP FRIEDMAN. GEAR: GETTY IMAGES.

in the know

GEAR UP

You can tackle most tasks with these five tools.

Seed Count This packet contains 30 seeds, but that doesn’t mean you’ll get 30 plants. Not all of the seeds will germinate.

Pole This word indicates that the plant grows on a vine, so you’ll want to get supports to vertically guide it.

It’s an extra step, but it will create room for more veggies!

GLOVES Lightweight synthetic gloves with reinforced fingertips will keep your hands clean, dry

You’ll use this to dig holes, remove weeds and more. Look for one with a steel head and nonslip handle.

Maturity This is the number of days until you’ll be able to harvest (a.k.a. eat) your veggies after planting.

PRUNING SHEARS These are good for cutting away unruly vines and harvesting tough-stemmed vegetables.

Heirloom Unlike newer hybrids, heirloom vegetables are typically part of an older variety that has been passed down for generations, and they often come in unique colors or shapes.

Seeds by Mail Garden centers aren’t the only places to shop for seeds.

These suppliers ship packets right to your door.

Build a garden of stirfry ingredients or salad greens with Kitazawa’s themed seed bundles. kitazawaseed.com

Seed Savers Exchange

Truelove Seeds

This Iowa-based nonprofit works with communities around the country to preserve culturally diverse crops through its seed market. seedsavers.org

Grow ancestral varieties like White Velvet Okra and San Marzano Tomatoes, all sourced from small-scale farmers. trueloveseeds.com

GARDEN FORK Many vegetables won’t grow well in compact soil, so you’ll need this tool to loosen it.

Baker Creek Heirloom Seeds Shop the country’s largest selection of heirloom seeds, including rare varieties like Hopi Pink Flour Corn. rareseeds.com

It should be long enough to reach your garden, and you’ll want a water wand to help control the flow.

in the know

TAKE YOUR PICK

You can’t go wrong with these nine easy-to-grow veggies.

Beets thrive in well-loosened soil that’s rich in organic matter like compost, and they love moisture, so mulch and water them regularly. Plant in early spring and you’ll be eating your beets about two months later.

With full sun and plenty of water, cucumbers are some of the easiest summer vegetables to grow. Wait to plant seeds until about two weeks after your area’s last frost, and train the vines along a trellis.

These summer garden staples are divided into two main categories: pole beans, which grow vertically on stakes or trellises, and bush beans, which reach only one or two feet tall. Harvest ripe beans frequently.

butterhead and other lettuces are lowmaintenance crops, and you don’t need a lot of space to grow them. Plant seeds in early spring in a sunny or partly sunny spot.

If you’re looking for a hardy cold-season crop, onions are a great bet. Consider starting with onion sets—small onion bulbs from the previous season that can be easily replanted. Water often for a sweeter taste.

Snap peas, snow peas and English peas are all easy to grow in cooler weather, so plant the seeds as early as possible: in most areas, about a month before the date of your last frost.

quickly: Plant them in early spring or fall and they’ll be ready to harvest three weeks later. Thin excess greens to avoid overcrowding and use them in pestos.

Zucchini and other summer squash grow best in moist, well-drained soil with plenty of compost or other organic matter. They’ll grow large if you let them, but they taste best when they’re six to eight inches long.

You don’t need a green thumb to grow this healthy veggie: It’s resistant to pests and diseases, and though it grows best in spring and fall, it can withstand summer temperatures that most salad greens can’t.

Raising Them Right

VEGETABLES: GETTY IMAGES (8). SUMMER SQUASH: ALAMY. GARDEN: SHUTTERSTOCK.

You can plant seeds directly in the ground, but using a raised bed (made from a simple wood frame) will give you more control over soil quality and spacing. Follow these tips and tricks for best results.

Start small.

Check placement.

Keep it tidy.

Don’t plant a huge garden your first season.

Start with a four-byeight-foot bed.

Put plants that need more attention on the perimeter, where they’re easier to access.

Pull weeds as soon as they appear and thin seedlings as needed to prevent overcrowding.

Pick a sunny spot.

Have companions.

Harvest on time.

Most vegetables need at least six hours of direct sunlight per day.

Learn which plants grow well together. Radishes deter cucumber beetles, for example.

Pick veggies when they’re young and tender for the best flavor.

Prep your soil.

Water and wait.

Fill the bed with 8 to 12 inches of soil, mixed with compost. Top with a layer of mulch.

Veggies require about an inch of water per week (rain counts!), but always check the seed packet.

Tips from the Stars

“When I first started gardening I figured the more water the better, but I wound up with mildew and vegetables that had no flavor. Moderation is always the best approach.”

—Michael Symon

“I love growing specialty veggies like rainbow carrots, rainbow radishes— anything with rainbow on the seed packet. They’re pretty, and I can’t often find them at my local stores.”

—Molly Yeh

“Don’t plant too early. One year, I started as soon as I thought spring had sprung, and lo and behold, there was a freeze! I had to plant three times that year. Patience: It’s a virtue!”

—Nancy Fuller

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in the know

Star Kitchen

Chef Michael Scelfo shows off his hardworking home kitchen.

BY

Look up!

The couple installed a brass rod to match their faucet and pendant light. They use it for hanging dried herbs.

ERICA FINAMORE

Even after a long day at one of his Cambridge, MA, restaurants, chef Michael Scelfo can’t wait to come home—and get back to work. “I find a lot of peace and relaxation in cooking for family,” says the chef, who owns three spots—Alden & Harlow, Waypoint and The Longfellow Bar—in the city’s busy Harvard Square neighborhood. He and his wife Ellen and their teenage kids, Josh, Mae and Andrew, moved into this house about three years ago and immediately modernized the ’70s kitchen. Michael worked with the appliance brand Fisher & Paykel to install a combination propane-and-induction stovetop and double convection ovens.

Then he surrounded the stainlesssteel appliances with dark green cabinets and a mix of countertops: marble, which came in handy for Ellen’s quarantine sourdough, and butcher block, where Michael preps most meals.

“I designed my home kitchen the way I would design a restaurant kitchen,” he says. “It has a look and feel that 10 years from now will still be right on point.”

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Prized mixer

Matte marble

The couple chose marble countertops with a matte finish. It shows wear and tear, but they don’t mind: “We wanted to get a little red wine stain or a coffee cup ring,” he says. “To us, that’s character and charm.”

Michael has had this green KitchenAid stand mixer since he graduated from Western Culinary Institute in the early ’90s, and he still uses it all the time. “It runs like a champ,” he says.

Copper cookware

Michael and Ellen found some copper pots at a market in Paris 22 years ago when they were on their honeymoon. “They weigh 30 pounds each,” he says. “We were dragging around suitcases full of copper contraband.”

Double stove

MATTHEW DELPHENICH.

Michael worked with Fisher & Paykel to get his ideal stove setup: He has induction and gas cooktops, a convection oven and a smart convection oven with an LCD screen that syncs up with his phone for easy temperature checks.

Turn the page to get Michael’s look.

in the know

Michael installed a custom faucet, similar to this Poetto Pull Down Faucet. $1,576; rejuvenation.com

Michael loves the retro vibe of his white toaster. This Smeg 2-Slice Toaster looks similar. $167; williams-sonoma.com

The chef chose a herringbone pattern for the tile backsplash.

The couple has collected several pieces of Staub cookware over the years, including their much-used Enameled Cast Iron Oval Gratin with Sea Bass Embossed Lid. $295; williams-sonoma.com

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INTERIOR PHOTO: MATTHEW DELPHENICH.

Michael often makes pasta on the butcherblock counters. He leaves a pasta maker, similar to this Atlas 150 Aluminum Pasta Maker, on the open shelving so it’s at the ready. $85; crateandbarrel.com

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30 DAYS OF

̂ƚ̛Ƹ˂˂Ɔ̣ RYAN DAUSCH.

Try a different superfood every day this month!

RECIPES FROM

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superfood special Thursday, April 1

Blueberries BLUEBERRY-ALMOND TOASTS

Whisk 2 tablespoons each almond butter and sugar, 1 tablespoon softened butter, 1 egg yolk and ⅛ teaspoon almond extract in a bowl. Spread on 2 slices sandwich bread. Bake at 400˚ until crusty on top, about 6 minutes. Top with blueberries and dust with confectioners’ sugar.

Friday, April 2

Chickpeas KATIE LEE BIEGEL’S HAZELNUTCHICKPEA-CHOCOLATE SPREAD ACTIVE: 10 min l TOTAL: 10 min l MAKES: 2½ cups

1 1

Chickpeasep can help kgear blood su k in chec

cup hazelnuts cup canned chickpeas, drained and rinsed ½ cup coconut sugar ⅓ cup unsweetened cocoa powder ⅓ cup extra-virgin olive oil or coconut oil 1 teaspoon pure vanilla extract Strawberries, pretzels and/or graham crackers, for dipping

Saturday, April 3

Matcha MATCHA POPCORN

Mix ⅓ cup confectioners’ sugar with 2 tablespoons matcha (green tea powder) and 1 teaspoon kosher salt.

Heat ¼ cup vegetable oil in a large pot over mediumhigh heat with 3 popcorn kernels until they pop. Add ½ cup popcorn kernels, cover and cook, shaking the pot occasionally, until the popping subsides. Add the matcha sugar; cover and shake to coat.

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Matcha carn help you memory

SPREAD, PHOTO: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: SARAH SMART. TOAST: LEVI BROWN. POPCORN: RALPH SMITH.

1. In a food processor, pulse the hazelnuts until they form a fine meal. Add the chickpeas and process until combined.

Add the coconut sugar, cocoa powder, oil, vanilla and ¼ cup water and process until smooth.

2. Serve the spread with strawberries, pretzels and/or graham crackers.

Sunday, April 4

Mushrooms SMOKY ROASTED MUSHROOMS

MUSHROOMS: CHRISTOPHER TESTANI. CUCUMBER CUPS AND FLATBREAD: RALPH SMITH.

Toss 2 pounds whole mixed mushrooms, 1½ tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 425˚, stirring a few times, until browned, 30 to 35 minutes. Melt 1½ tablespoons butter in a saucepan over medium heat; add 3 sliced garlic cloves and ½ teaspoon smoked paprika and cook until the

Mushroomast are A gre f source o vitamin D

Avocadose have mor potassiumas than banan

Trim the ends of 1 English cucumber; cut crosswise into 1-inch pieces. Using a spoon, hollow out each piece about halfway to make a cup. Puree the scooped-out flesh in a food processor with 1 small avocado, 1 tablespoon each lime juice and chopped cilantro, 1½ teaspoons green hot sauce and 1 teaspoon kosher salt. Spoon into the cucumber cups and top with sliced scallions and more cilantro.

Turmeric has stronlg medicina s propertie

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superfood special Wednesday, April 7

Salmon FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

1. Lay out four 18-inch-long sheets of heavy-duty foil.

Mound ½ cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil.

Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.

2. Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes.

(Alternatively, you can bake the foil packets in a 450˚ oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.

3. Meanwhile, combine the butter, scallions, ginger, sesame oil and ¼ teaspoon salt in a mini food processor.

Pulse until smooth. Carefully open the foil packets.

Top with the flavored butter.

Thursday, April 8

Fennel

ins Fennel conta y inflammator

FENNEL GRATIN

Core 3 fennel bulbs and slice into ½-inch-thick wedges. Bring a large saucepan of salted water to a boil. Add the fennel and ½ lemon; cook until the fennel is tender, about 15 minutes.

Drain the fennel and transfer to a buttered 2-quart baking dish. Sprinkle with a mix of ¼ cup each parmesan and panko, ¾ teaspoon chopped fennel seeds, ½ teaspoon kosher salt and a few grinds of pepper; dot with 3 tablespoons butter.

Broil until golden, about 3 minutes. Top with fennel fronds.

Yogurt is h loaded wit calcium Salmon is higher in omega-3st than mosh other fis 42

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Grate 2 Persian cucumbers on the large holes of a box grater; squeeze dry in a clean kitchen towel. Combine with 2 cups plain Greek yogurt, ¼ cup olive oil, 2 tablespoons each chopped dill and mint, 1 tablespoon white wine vinegar and 1 grated small garlic clove. Season with salt and pepper.

Drizzle with more olive oil.

FENNEL AND TZATZIKI: RYAN DAUSCH. SALMON: LEVI BROWN.

2 cups thinly sliced shiitake mushroom caps 4 cups baby spinach Kosher salt and freshly ground pepper 4 6-ounce skinless salmon fillets Extra-virgin olive oil, for drizzling ¼ cup dry white wine (or use water) 4 tablespoons unsalted butter, at room temperature 3 scallions, sliced 2 teaspoons grated fresh ginger ½ teaspoon toasted sesame oil

Açai has morets antioxidanst than mo other berries Saturday, April 10

Açai

Monday, April 12

Oats OATMEAL MUFFINS

ACTIVE: 35 min l TOTAL: 1 hr 5 min (plus cooling) l MAKES: 8 jumbo muffins

AÇAI SODA

Simmer 2 cups açai juice, 1 cup mixed berries and 1 teaspoon vanilla in a saucepan over medium heat until syrupy, 15 to 20 minutes. Strain through a fine-mesh sieve, pressing on the solids, then stir in the juice of 1 lemon and let cool completely. For each drink, mix ¼ cup of the açai syrup with 1 cup cold seltzer.

Sweeten with agave syrup and add ice. Makes 8 drinks.

1½ cups rolled oats 1 cup milk (2%, whole or almond) ½ cup all-purpose flour ½ cup whole-wheat flour (or more all-purpose flour) 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon kosher salt ½ cup unsalted butter or coconut oil, melted and slightly cooled ½ cup creamy unsweetened peanut butter or almond butter 2 teaspoons pure vanilla extract 2 large eggs ½ cup pure maple syrup ¾ cup dried cherries, blueberries or raisins ¾ cup chopped dark chocolate ¾ cup unsweetened coconut flakes Super seed mix, for topping

MUFFINS, PHOTO: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: SARAH SMART. SODA AND OATMEAL: RYAN DAUSCH.

1. Preheat the oven to 400˚. Line 8 jumbo muffin cups with liners. In a

Sunday, April 11

Eggs

Oats can e help manargol choleste

ain Eggs contia 13 essent nld vitamins as mineral

SAVORY OATS WITH JAMMY EGGS

Bring a small saucepan of water to a boil. Add 2 eggs, return to a simmer and cook for 6½ minutes. Drain and run under cold water. Meanwhile, cook 1 cup steel-cut oats as the label directs. Stir in 2 chopped chipotles in adobo plus 2 teaspoons sauce from the can; season with salt. Divide among 2 bowls. Peel and halve the eggs; serve on top of the oats along with diced avocado, pico de gallo and cilantro.

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Garlic is Ginger is good for digestion

Thursday, April 15

Garlic GARLIC SOUP ACTIVE: 30 min l

¼ 2 small onion, chopped cup dry white wine sprigs thyme bay leaf

1 2 ⅓

Wednesday, April 14

Walnuts

Walnuts aitrhe Packed w s omega-3

SUNNY ANDERSON’S CRUNCHY SWEET BRUSSELS SPROUT–WALNUT SALAD ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

1 2

pound brussels sprouts tablespoons extravirgin olive oil ½ teaspoon ground nutmeg Kosher salt and freshly ground pepper ½ cup dried cranberries ½ cup chopped walnuts

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1. Remove the core of the brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.

2. Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.

APRIL 2021

cup sour cream

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, ½ teaspoon salt, a few grinds of pepper and the parmesan rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes.

Remove from the heat, add the bread and let soak, 10 minutes.

2. Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated parmesan, sour cream and ½ teaspoon salt. Transfer the soup to a blender in batches and puree until smooth (or puree in the pan with an immersion blender). Season with salt and pepper.

3. Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat. Cook until the garlic is golden and crisp, 12 to 15 minutes.

4. Divide the soup among bowls. Top with the fried garlic, garlic oil and chopped dill.

SALAD, PHOTO: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: SARAH SMART. ORANGES: RALPH SMITH. SOUP: CHRISTINA HOLMES.

1 1 2 1

superfood special Friday, April 16

Pumpkin PUMPKIN-QUINOA OATMEAL COOKIES ACTIVE: 30 min l TOTAL: 1 hr l MAKES: about 30

Cooking spray 1½ cups all-purpose flour 1½ teaspoons ground cinnamon 1¼ teaspoons baking powder 1 teaspoon salt 1½ sticks (12 tablespoons) unsalted butter, at room temperature 1¼ cups packed light brown sugar 1 large egg, at room temperature 1 15-ounce can pure pumpkin puree 2 teaspoons pure vanilla extract 2½ cups rolled oats 1 cup salted roasted pepitas 1 cup dried cranberries ¾ cup quinoa (uncooked) 1. Preheat the oven to 350˚. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl.

2. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes.

Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined.

3. Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a ½-inch thickness (about 2½ inches in diameter).

4. Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes.

Let cool 5 minutes on the pans, then transfer to a rack to cool completely.

COOKIES: RALPH SMITH. BEETS: YUNHEE KIM. WATERCRESS: RYAN DAUSCH.

Toss the lentils with 1 bunch chopped watercress, 2 sliced scallions and 2 tablespoons red wine vinegar; season with salt and pepper. Add 1 tablespoon olive oil and toss.

Watercrests is a grea f source o vitamin K

Beets can improve your workouts

Sunday, April 18

Beets

ANCHO BEETS AND SWEET POTATOES

Toss 1½ pounds each chopped peeled beets and sweet potatoes with 4 tablespoons each melted butter and maple syrup, 2 teaspoons each fresh thyme and kosher salt and 1 teaspoon ancho chile powder. Transfer to a 9-by-13-inch baking dish, cover with foil and bake at 425˚ until the vegetables are tender and the liquid is syrupy, 50 to 60 minutes.

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superfood special

Farro hasr more fibe t than mos grains l TOTAL: 35 min l SERVES: 4 Remove to a paper towel–lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute.

2. Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the parmesan rind; cover and bring to a simmer. Cook, partially covered, adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes.

Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper. Remove the parmesan rind.

3. Divide the soup among bowls. Top with the reserved spring onion greens, the grated

Dark Chocolate CHOCOLATE-DIPPED CHERRIES Dark chocolate can be good fort your hear

Wednesday, April 21

Kale KALE AND ESCAROLE WITH SHALLOTS

Kale is fusllA, of vitaminC K and

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots and cook until lightly browned, about 3 minutes. Add 1 head each torn Tuscan kale and escarole and ½ teaspoon kosher salt. Cook, stirring, until the greens are wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes; season with salt.

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SOUP AND GREENS: RYAN DAUSCH. CHERRIES: LEVI BROWN.

Finely chop ½ pound dark chocolate.

Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper.

Let harden at room temperature.

Thursday, April 22

Black Beans REE DRUMMOND’S BLACK BEAN BURGERS

ACTIVE: 40 min l TOTAL: 45 min l SERVES: 4

2 cups canned seasoned black beans, drained 1 cup seasoned breadcrumbs ¼ cup grated onion ½ teaspoon chili powder 1 large egg Kosher salt and freshly ground pepper Canola oil, for the pan 4 slices swiss cheese ½ cup mayonnaise Hot sauce, to taste 4 burger buns, toasted Lettuce and sliced tomatoes, for topping

POWER BALLS, PHOTO: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: SARAH SMART. RICE: ANTONIS ACHILLEOS. BURGER: DAVID MALOSH.

Black beaonfs are full d protein an fiber

1. Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.

2. Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes.

3. Divide the bean mixture into 4 equal balls and form into patties. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.

4. Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of swiss cheese to the top of each burger.

Invert a second skillet on top of the first skillet and continue cooking until the cheese is melted, about 2 minutes.

5. Combine the mayonnaise and a few shakes of hot sauce in a small bowl. Serve the burgers on the buns with lettuce, tomatoes and the spicy mayonnaise.

Honey is a natural bacteria fighter

Friday, April 23

Honey HONEY-OAT POWER BALLS

Beat 1 cup each rolled oats and crunchy peanut butter with ½ cup sweetened shredded coconut and ⅓ cup each ground flaxseed, chopped dried cranberries and honey. Roll into 1-inch balls, then roll in ground flaxseed. Freeze until firm.

Drizzle with more honey to serve.

Coconut oisn full of ir er and copp

Saturday, April 24

Coconut COCONUT RICE

Heat 1 tablespoon coconut oil in a saucepan over medium heat. Add 2 tablespoons minced ginger; cook 30 seconds.

Add 1 cup rinsed basmati rice, 1 cup canned coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer; cover and cook until the liquid is absorbed, about 15 minutes. Remove from the heat and let stand 10 minutes; stir in ¼ cup unsweetened shredded coconut.

Top with cilantro and cashews.

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Sunday, April 25

Sauerkraut VALERIE BERTINELLI’S TURKEY SAUSAGE WITH FENNEL SAUERKRAUT

Pomegranraete seeds a ith bursting awnts antioxid

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

1 tablespoon extra-virgin olive oil 1½ pounds hot or mild (or a combination) Italian turkey sausages (4 to 6 sausages) 1½ tablespoons unsalted butter ¼ teaspoon caraway seeds 1 large bulb fennel, trimmed, quartered and thinly sliced, plus 1 tablespoon fronds for topping 1 Gala apple, cored and thinly sliced 1 pound sauerkraut, well drained Kosher salt and freshly ground pepper 1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning, until browned all over, 6 to 8 minutes. Add ¼ cup water, cover and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool, then slice into 2-inch pieces.

2. Reduce the heat under the skillet to medium; add the butter and caraway seeds and cook, stirring, until the butter is melted. Add the fennel and apple and cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage slices and cook, stirring, until the sauerkraut is warmed through, about 3 more minutes. Season with salt and pepper. Top with fennel fronds.

Monday, April 26

Pomegranate Seeds TABBOULEH WITH POMEGRANATE SEEDS

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add a 12-ounce bag frozen riced cauliflower and broccoli, ½ cup finely chopped green beans, 1 minced garlic clove, 1 teaspoon kosher salt and ¼ teaspoon pepper; cook until the vegetables are crisp-tender, 2 to 3 minutes. Transfer to a bowl to cool. Stir in 1 tablespoon each lemon juice and olive oil, ½ cup pomegranate seeds and ¼ cup each chopped parsley and mint.

Pistachios d can be goor for you eyesight Tuesday, April 27

SESAME-PISTACHIO SNACK MIX ACTIVE: 10 min l TOTAL: 1 hr l MAKES: 3 cups

1 2 2 2

Sauerkrauet has mor s probiotic rt than yogu

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large egg white teaspoons sugar teaspoons dried thyme teaspoons chili powder Kosher salt and freshly ground pepper 1½ cups unsalted roasted pepitas 1 cup unsalted roasted pistachios 3 tablespoons sesame seeds ¾ cup wasabi peas

1. Preheat the oven to 325˚ and line a rimmed baking sheet with parchment paper. Whisk the egg white in a large bowl until frothy, then whisk in the sugar, thyme, chili powder, 1¼ teaspoons salt and a few grinds of pepper. Add the pepitas, pistachios and sesame seeds; toss to coat.

2. Spread the mixture in an even layer on the baking sheet and bake, tossing halfway through, until crisp and dry, about 20 minutes. Remove from the oven, add the wasabi peas to the warm snack mix and toss. Let cool.

SAUERKRAUT, PHOTO: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: SARAH SMART. TABBOULEH: RYAN DAUSCH. PARTY MIX: RALPH SMITH.

Pistachios

superfood special Thursday, April 29

Edamame CHILE-GARLIC EDAMAME

Cook 1 pound frozen edamame in the pods in salted boiling water until tender, about 5 minutes; drain.

Heat 1 tablespoon olive oil, ¼ teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame and season with lime juice and salt.

Wednesday, April 28

Pepitas

Pepitas are a great source ofm magnesiu

Edamame tise a comple protein

CHICKEN WITH PEPITA SAUCE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

cup unsalted raw pepitas teaspoon cumin seeds cups medium-hot salsa verde cup packed fresh cilantro teaspoon ground allspice rotisserie chicken, skin removed, meat shredded (about 4 cups) Kosher salt and freshly ground pepper 1 large red bell pepper, thinly sliced 5 radishes, sliced Juice of ½ lime, plus wedges for serving 8 small corn or flour tortillas CHICKEN: RYAN DAUSCH. EDAMAME: ANTONIS ACHILLEOS. SMOOTHIE BOWL: RALPH SMITH.

1 ½ 1½ 1 ¼ 1

1. Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, ½ cup cilantro, the allspice and ½ cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.

2. Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to ¼ cup water if needed. Season with salt and pepper.

3. Toss the bell pepper, radishes, lime juice and remaining ½ cup cilantro in a small bowl; season with salt and pepper.

Warm the tortillas in a large dry skillet.

4. Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

Friday, April 30

Raspberries RASPBERRY SMOOTHIE BOWL

Puree 1 cup frozen raspberries, ½ cup cranberry juice and 1 tablespoon each lime juice, chia seeds and honey in a

Raspberrieeds are load with vitamin C

EGGS IN PURGATORY, TOFU SUBS AND FRITTATA: RYAN DAUSCH. PANINI AND SOUP: VICTOR SCHRAGER. CAULIFLOWER: RALPH SMITH. SALAD: KATE SEARS.

b

Thinly slice 1 onion and 2 bell peppers and toss with olive oil, salt and red pepper flakes on a baking sheet.

Bake at 425˚ on the lower oven rack, turning once, until slightly golden, 15 minutes. Meanwhile, slice 10 ounces extra-firm tofu into 8 pieces and pat dry.

Mix 1 tablespoon olive oil with 1 teaspoon crushed fennel seeds, ¼ teaspoon red pepper flakes and a pinch of salt; rub all over the tofu. Bake the tofu on a parchment-lined baking sheet on the upper oven rack until golden, 15 minutes. Spread warm tomato sauce inside 4 split whole-wheat sub rolls. Fill with the tofu, onion and peppers.

Turn a jar of sauce into these great dinners.

Cut 1 pound Italian sausage links into 1-inch pieces; brown in olive oil in a 10-inch cast-iron skillet over medium-high heat. Add 1 chopped onion and cook until softened, 2 to 3 minutes. Stir in 5 cups cubed ciabatta and cook until lightly toasted, about 2 minutes.

Add 2 cups each tomato sauce and water; bring to a simmer. Reduce the heat to medium and stir in 1 cup diced provolone, 2 tablespoons grated parmesan and ¼ cup torn basil. Make 4 wells in the tomato mixture; crack 1 egg into each.

Cover and cook until the egg whites are set, 4 to 9 minutes. Sprinkle with grated parmesan, basil, salt and pepper.

b

w t i r t a h t s

RECIPES FROM

FOOD NETWORK KITCHEN

Toss the florets from 1 small head cauliflower with 3 tablespoons each melted butter and olive oil in a large bowl. Add ¼ cup each breadcrumbs and grated parmesan and season with salt and pepper; toss. Spread on a baking sheet and roast at 425˚ until tender and crisp, 35 minutes. Transfer to a 3-quart baking dish and top with 2 cups tomato sauce, 1 cup shredded mozzarella and ¼ cup grated parmesan.

Broil until bubbling, 3 to 4 minutes. Top with chopped basil.

Spread tomato sauce on 2 slices of crusty bread; sandwich sliced taleggio cheese between the bread slices. Melt 1 tablespoon butter or olive oil in a skillet over medium heat. Add the sandwich, then press a heavy pan on top. Cook (with the pan on top) until the sandwich is golden and the cheese is melted, 3 to 4 minutes per side.

PR E SEN TE D BY

Whisk ¼ cup red wine vinegar with ½ cup olive oil and some finely chopped basil; season with salt and pepper. Whisk in a spoonful of tomato sauce. Drizzle over your favorite salad.

Whisk 6 whole eggs and 4 egg whites with ¼ teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes.

Broil until the frittata is set but not browned, 30 seconds to 1 minute. Spread ½ cup tomato sauce over the frittata.

Top with shredded mozzarella, pepperoni and grated parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Sprinkle with torn basil and cut into wedges.

and drizzle with olive oil.

© 2019 Kraft Foods

Eat in peace.

For once.

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, YOUNG SUN HUH, KHALIL HYMORE, STEVE JACKSON AND AMY STEVENSON

APRIL 2021

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weeknight cooking

SLOW-COOKER BEEF STROGANOFF ACTIVE: 20 min l TOTAL: 7 hr 20 min l SERVES: 4

1½ pounds beef chuck roast 2 tablespoons all-purpose flour 1 teaspoon sweet paprika 1 teaspoon dried thyme Kosher salt and freshly ground pepper 1 onion, chopped 2 cloves garlic, minced 8 ounces sliced mushrooms 1¼ cups mushroom or vegetable broth 12 ounces whole-wheat egg noodles 1 tablespoon unsalted butter ¾ cup sour cream Chopped fresh parsley, for serving 1. Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, ½ teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.

2. Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.

3. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.

4. Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.

Per serving: Calories 690; Fat 21 g (Saturated 10 g); Cholesterol 216 mg; Sodium 692 mg; Carbohydrate 70 g; Fiber 9 g; Sugars 5 g; Protein 54 g

STRACCIATELLA WITH CHICKEN AND BARLEY

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

2 2 3 8 1

tablespoons extra-virgin olive oil leeks (white and light green parts), thickly sliced carrots, chopped cups low-sodium chicken broth pound skinless, boneless chicken thighs, trimmed and cut into thirds ½ cup pearl barley 1 head escarole, trimmed and roughly chopped (about 6 cups) 3 large eggs ½ cup grated parmesan cheese Kosher salt and freshly ground pepper Juice of ½ lemon ¼ cup chopped fresh parsley 1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the leeks and carrots and cook until just beginning to soften, 1 to 2 minutes. Add the chicken broth, chicken thighs and barley. Cover the pot, increase the heat to high and bring to a rapid simmer. Uncover, reduce the heat to medium and simmer until the chicken is cooked through, about 16 minutes.

2. Remove the chicken to a bowl. Add the escarole to the pot.

Shred the chicken with two forks and return to the pot. Simmer until the barley is tender, about 12 more minutes.

3. Whisk the eggs in a medium bowl. Whisk in the parmesan, ¼ teaspoon salt and a few grinds of pepper. Stir the soup slowly in a clockwise direction and slowly drizzle in the egg mixture.

Once you’ve added all the egg, remove the soup from the heat; season with salt and pepper. Stir in the lemon juice and parsley.

Per serving: Calories 530; Fat 22 g (Saturated 6 g); Cholesterol 255 mg; Sodium 799 mg; Carbohydrate 43 g; Fiber 10 g; Sugars 5 g; Protein 45 g

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RICE BOWLS WITH TOFU AND KIMCHI

AIR-FRYER STEAK FRITES

1¼ cups short-grain brown rice Kosher salt 1 16-ounce package extra-firm tofu, drained 2 tablespoons vegetable oil 1 cup drained kimchi, roughly chopped, plus 2 tablespoons brine 1 tablespoon plus 1 teaspoon toasted sesame oil 1 tablespoon hoisin sauce 2 teaspoons packed light brown sugar ¼ seedless cucumber, thinly sliced ½ yellow bell pepper, thinly sliced 6 small radishes, thinly sliced 2 small scallions, thinly sliced

2

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1. Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.

2. Meanwhile, cut the tofu into 1- to 1½-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.

3. Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.

4. Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well.

Season with ¼ teaspoon salt.

5. Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.

ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4

In the ma for an air rket frye Check ou r? t foodnetw ork.com/ bestairfr y for our pic er ks!

boneless New York strip steaks (1 inch thick; about 1½ pounds total) Kosher salt and freshly ground pepper Cooking spray 1 15-ounce bag frozen french fries ⅓ cup extra-virgin olive oil 3 tablespoons white wine vinegar 2 teaspoons honey dijon mustard ¾ teaspoon chopped fresh thyme 5 cups frisée (about 3 small heads) or mesclun greens Chopped fresh chives, for topping Ketchup and mayonnaise, for serving 1. Preheat a 6-quart air fryer to 400˚. Season the steaks with salt and pepper. Spray the air-fryer basket and grate insert with cooking spray and place the steaks in the basket. Cook the steaks until browned, 4 to 6 minutes; flip and cook 4 to 6 more minutes for medium rare. Transfer the steaks to a cutting board and tent with foil to keep warm. Wipe the air-fryer basket clean with a paper towel.

2. Reheat the air fryer to 400˚. Add the french fries to the air-fryer basket and cook until golden and crisp, 10 to 12 minutes. Season with salt.

3. Meanwhile, whisk together the olive oil, vinegar, mustard, thyme and ½ teaspoon each salt and pepper in a large bowl.

Add the frisée and toss well to coat.

4. Slice the steaks and divide among plates along with the fries and salad. Sprinkle the steak and salad with chives and serve with ketchup and mayonnaise.

Per serving: Calories 600; Fat 37 g (Saturated 10 g); Cholesterol 101 mg; Sodium 605 mg; Carbohydrate 25 g; Fiber 5 g; Sugars 2 g; Protein 39 g

Per serving: Calories 430; Fat 20 g (Saturated 2 g); Cholesterol 0 mg; Sodium 469 mg; Carbohydrate 54 g; Fiber 6 g; Sugars 6 g; Protein 17 g

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weeknight cooking

SHRIMP AND NOODLE SALAD ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 large grapefruit 1 tablespoon plus 2 teaspoons fish sauce ¼ cup sweet chili sauce 1 tablespoon minced fresh ginger 1 tablespoon fresh lime juice ¼ cup vegetable oil 2 shallots, thinly sliced and separated into rings 1 pound peeled and deveined large shrimp Kosher salt and freshly ground pepper 6 ounces rice vermicelli 1 12-ounce bag rainbow shredded coleslaw mix 1 cup fresh mint, leaves torn if large 1. Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.

2. Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.

3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel–lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.

4. Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.

5. When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.

6. Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.

Per serving: Calories 490; Fat 16 g (Saturated 1 g); Cholesterol 183 mg; Sodium 886 mg; Carbohydrate 57 g; Fiber 6 g; Sugars 15 g; Protein 30 g

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BARBECUE PORK TENDERLOIN WITH COLLARDS AND LENTILS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 pork tenderloin (about 1¼ pounds) Keep a Kosher salt and freshly ground pepper bag of chopped 3 tablespoons extra-virgin olive oil collards in your ¼ cup barbecue sauce freezer: It’s an easy way 1 small onion, chopped to get vitamins 1 large stalk celery, chopped A, C and K! 3 to 4 sprigs thyme 1 15-ounce can lentils, drained and rinsed 2 cups frozen chopped collard greens, thawed ¼ cup jarred sliced hot cherry peppers, roughly chopped, plus 2 to 3 tablespoons brine 2 cloves garlic, finely chopped Cornbread, for serving 1. Preheat the oven to 450˚. Rub the pork all over with ½ teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 6 to 8 minutes. Transfer to a rimmed baking sheet and brush with about half the barbecue sauce.

Roast, brushing with the remaining barbecue sauce twice more, until the pork is cooked through and a thermometer inserted into the center registers 135˚ to 140˚, 15 to 20 minutes. Transfer to a cutting board; let rest 5 minutes.

2. Meanwhile, return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil, the onion, celery and thyme; season with salt. Cook, stirring, until softened, 3 to 5 minutes.

Add the lentils and collard greens and cook, stirring, until the collards are bright green and heated through, 2 more minutes.

Add ¼ cup water and cook until the skillet is dry. Add the cherry peppers, 2 tablespoons brine and the garlic. Cook until the garlic is softened, 1 to 2 minutes; season with salt and the remaining 1 tablespoon brine, if needed.

3. Divide the lentil mixture among plates. Slice the pork and add to the plates; serve with cornbread.

Per serving: Calories 410; Fat 16 g (Saturated 3 g); Cholesterol 92 mg; Sodium 879 mg; Carbohydrate 27 g; Fiber 9 g; Sugars 8 g; Protein 37 g

CRISPY CHICKEN WITH CREAMED SPINACH GRAVY ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

4 skinless, boneless chicken breasts (about 6 ounces each) Kosher salt and freshly ground pepper 1¼ cups all-purpose flour 2 large eggs ¼ cup vegetable oil 4 tablespoons unsalted butter 2½ cups whole milk ½ cup low-sodium chicken broth 1 10-ounce package frozen chopped spinach, thawed and squeezed dry ¼ cup grated parmesan cheese Grated zest of 1 lemon ¼ teaspoon freshly grated nutmeg 1. Place a baking sheet on the middle oven rack; preheat to 200˚.

Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until ¼ inch thick.

Season with salt and pepper.

2. Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs.

Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.

3. Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining ¼ cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and parmesan and cook until heated through and well combined, 3 to 5 minutes.

Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.

LINGUINE WITH CLAMS AND PANCETTA ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt 12 ounces linguine ¼ cup extra-virgin olive oil 8 cloves garlic 4 ounces diced pancetta 2 oil-packed anchovies 24 littleneck clams, scrubbed and rinsed well 1 cup dry white wine 1 cup low-sodium chicken broth ¼ cup chopped fresh parsley ¼ teaspoon red pepper flakes Juice of ½ lemon 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.

3. Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with ½ cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed.

Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

Per serving: Calories 640; Fat 24 g (Saturated 5 g); Cholesterol 60 mg; Sodium 1,085 mg; Carbohydrate 71 g; Fiber 3 g; Sugars 4 g; Protein 33 g

Per serving: Calories 650; Fat 30 g (Saturated 13 g); Cholesterol 237 mg; Sodium 577 mg; Carbohydrate 42 g; Fiber 3 g; Sugars 8 g; Protein 51 g

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weeknight cooking

GRILLED FISH SANDWICHES WITH CILANTRO CHUTNEY

FUSILLI WITH GRAPE TOMATOES AND BURRATA

1¾ ⅓ 1 1 1 2 3 ¼

Kosher salt 10 ounces fusilli ¼ cup extra-virgin olive oil 4 cloves garlic, sliced 1 pint grape or cherry tomatoes ¼ teaspoon red pepper flakes 1 4-ounce ball burrata cheese Freshly ground pepper 4 teaspoons fresh oregano

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

cups fresh cilantro cup unsweetened shredded coconut serrano pepper, stemmed and seeded 1-inch piece ginger, cut into coins clove garlic teaspoons curry powder tablespoons fresh lime juice (from 1½ limes) cup plus 1 tablespoon coconut oil, melted, plus more as needed Kosher salt 4 skinless halibut fillets (5 to 6 ounces each; 1 to 1½ inches thick) 4 soft rolls (such as Portuguese rolls), split 1½ cups julienned or shredded carrots Sweet potato chips, for serving 1. Make the chutney: Combine 1½ cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, ¼ cup coconut oil, ½ teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.

2. Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and ½ teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate.

Grill the rolls until charred in spots, 30 seconds to 1 minute per side.

3. Mix the carrots and remaining 1 tablespoon lime juice and ¼ cup cilantro in a medium bowl. Season with ¼ teaspoon salt.

4. Spread the cilantro chutney on the cut sides of the rolls.

(If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.)

Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.

Per serving: Calories 550; Fat 29 g (Saturated 20 g); Cholesterol 102 mg; Sodium 920 mg; Carbohydrate 31 g; Fiber 3 g; Sugars 6 g; Protein 33 g

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

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve ¾ cup cooking water and then drain.

2. Meanwhile, heat 3 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the garlic and cook until just starting to brown, about 1 minute. Add the tomatoes and a big pinch of salt and cook, without stirring, until the tomatoes start to blister and split, 1 to 2 minutes. Continue cooking, stirring and gently smashing the tomatoes, until they break down, 2 to 4 minutes. Stir in the red pepper flakes.

3. Add the pasta and ½ cup of the cooking water to the tomatoes.

Cook over medium-high heat, gently stirring, until the pasta is well coated, 1 to 2 minutes. Add more cooking water if the pasta is dry; season with salt.

4. Divide the pasta among shallow bowls. Carefully cut the burrata into quarters and place on top of the pasta. Lightly season the burrata with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Sprinkle with the oregano.

Per serving: Calories 480; Fat 21 g (Saturated 6 g); Cholesterol 17 mg; Sodium 236 mg; Carbohydrate 57 g; Fiber 3 g; Sugars 5 g; Protein 16 g

BURRATA Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and cream.

Create a deluxe Caprese salad with spooned sections of Burrata beside ripe tomatoes and fresh basil, drizzled with extra virgin olive oil.

Or enrich your next homemade pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving.

Find BelGioioso in the Deli specialty cheese case. belgioioso.com/product-locator

rBST Free | Gluten Free | Award-Winning | Vegetarian

weeknight cooking

Healthy Sides

HONEY-CHILE ROASTED SWEET POTATOES

PARSNIPS WITH GARLIC-HERB BUTTER

Cut 3 sweet potatoes lengthwise into 8 wedges each. Toss with 2 tablespoons each olive oil and honey, 1 teaspoon each ancho chile powder and kosher salt and a few grinds of pepper.

Spread on a baking sheet and bake at 425˚, flipping once, until lightly browned and tender, 25 to 30 minutes. Top with finely grated aged cheddar and chopped chives.

Peel 1½ pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, ½ teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.

BASMATI RICE WITH FRIED CASHEWS AND RAISINS

KALE WITH CHICKPEAS AND TAMARIND

Toast ¾ teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1½ cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry ¼ cup each raisins and salted cashews in vegetable oil, about 30 seconds.

Sprinkle over the rice and fluff together; season with salt.

Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.

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Presented by

Fresh Ways to Welcome Spring Spring is the season of renewal—an ideal time to refresh your at-home menu with Birds Eye frozen vegetables. Savor spring and whip up delicious, nutritious family recipes with Birds Eye.

GREEN BEAN CAPRESE SALAD Hands On: 15 min | Total: 15 min | Serves: 4 (about 1 cup each)

Still a few months from farmer’s market produce? No problem. You can make this green bean salad today with grocery staples— Birds Eye® Steamfresh Green Beans are always in season, and cherry tomatoes and fresh basil taste great year-round!

INGREDIENTS

1

bag (10.8 oz each) Birds Eye® Steamfresh Whole Green Beans 2 tablespoons balsamic vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 1 small clove garlic, finely grated ½ teaspoon kosher salt ¼ teaspoon ground black pepper 3 tablespoons extra-virgin olive oil 1 cup halved cherry tomatoes 4 ounces cherry size fresh mozzarella cheese ¼ cup fresh basil leaves, torn DIRECTIONS

1. Microwave green beans according to package directions. Fill a large bowl with ice water. Pour cooked green beans into ice water to stop cooking. Drain green beans well and pour into large bowl. 2. Whisk together balsamic vinegar, honey, mustard, garlic, salt and pepper in small bowl. Slowly whisk in olive oil until well blended. 3. Pour cherry tomatoes, mozzarella and basil into bowl with green beans. Pour vinaigrette over and toss well to combine. Serve at room temperature.

With Birds Eye, wholesome farm-fresh vegetables are in-season year round.

Picked at the peak of freshness and flash frozen, Birds Eye veggies deliver important nutrients like vitamin A, C and essential fiber. Crowd-pleasing and ready in minutes, they’re the perfect ingredient or veggie side for every family meal.

For great recipe ideas from Birds Eye, visit ReadySetEat.com

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weeknight cooking

INSIDE THE

Test Kitchen Our chefs dish out the stories behind their latest batch of recipes.

HEALTH HACK OF THE MONTH

DINNER IN AN AIR FRYER

We don’t usually call for special equipment in our Weeknight Cooking section, but many of you have been looking for air-fryer recipes, so we’ve started including them in the mix. This month, test kitchen chef Khalil Hymore, our resident air-fryer master, made a steak! (See page 55.) If you try it, be sure to fully preheat your fryer so you get a nice crust on the meat.

SUPERFOODS, IN SANDWICH FORM

ones, and finish with Melissa used kimchi!

When recipe tester Jessica D’Ambrosio created a spread for the grilled fish sandwich on page 58, she had superfoods on the brain: She blended fresh cilantro with ginger, garlic, curry powder, shredded coconut and coconut oil to make a healthy, delicious Indian chutney. It’s nutty, sweet and spicy at the same time.

DRESS UP YOUR PASTA

Give your pasta a restaurant-style upgrade and top it with burrata, as test kitchen director Steve Jackson did with the fusilli on page 58. Burrata is basically a pouch of mozzarella filled with soft, creamy cheese.

It’s easy to find at most grocery stores these days; look for it near the fresh mozzarella.

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AIR FRYER: SHUTTERSTOCK. BURRATA: GETTY IMAGES.

RICE BOWL

Surprise & excite your cat with over 100 varieties at Friskies.com

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

“It’s Flavor Fill’d & Flavor Grill’d!”

weeknight cooking

The Slice Is Right!

KIDS’ MEAL

This pizza is topped with all the good stuff.

? w o n K u Did Yisoone of the msotastgram.

Pizza foods on In 000 , agged about 300 ! hasht t s d o p ry ay Users ts eve s o p a #pizz

TIP

Use the large holes of a box grater to grate the carrots and zucchini for this pizza. Don’t use preshredded carrots—they’re too thick to soften in the oven.

PITA PIZZAS WITH VEGGIES ½ 1 1 2 1

cup canned tomato puree carrot, grated small zucchini, grated tablespoons extra-virgin olive oil teaspoon dried oregano, plus more for sprinkling Kosher salt and freshly ground pepper 4 whole-wheat pitas 1½ cups grated part-skim mozzarella cheese 2 tablespoons grated parmesan cheese 4 baby bell peppers, thinly sliced into rings

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1. Preheat the oven to 425˚. Line a baking sheet with parchment paper. Stir together the tomato puree, half each of the grated carrot and zucchini, 1 tablespoon olive oil, the oregano, ½ teaspoon salt and a few grinds of pepper in a medium bowl.

2. Lay out the pitas on the baking sheet and brush with the remaining 1 tablespoon olive oil. Spread the tomato-vegetable sauce almost to the edges of the pitas.

Sprinkle with the mozzarella and parmesan.

Top with the baby bell peppers and remaining carrot and zucchini. Sprinkle lightly with more oregano.

3. Bake until the edges of the pitas are browned and crisp and the cheese is bubbling, about 15 minutes. Transfer the pitas to a cutting board and cut into wedges.

Recipe by Amy Stevenson

PHOTO: PHILIP FRIEDMAN; FOOD STYLING: TYNA HOANG.

ACTIVE: 15 min l TOTAL: 30 min l SERVES: 4

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weekend cooking

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

Shell Out

Boiling eggs is easy, but peeling them can be a pain.

Here’s our favorite method: Cool the boiled eggs in ice water, then tap each egg on the counter to crack the shell and roll it around until it’s cracked all over. Starting at the wide end, peel the eggs under running water; the water will help loosen the shells. Put your new peeling skills to work and make the deviled eggs on page 76!

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weekend cooking

In his new cookbook, Jeff Mauro shares his favorite condiment with the world. f you follow Jeff Mauro, you probably know: The guy really loves giardiniera. When he was growing up in Chicago, he put the Italian pickled-vegetable relish on everything: pizza, pasta, salads and lots and lots of sandwiches.

“You’d be hard-pressed to find a house in the Chicagoland area without two to three different versions of giardiniera in the fridge,” says The Kitchen cohost. “It’s our ketchup. It’s our salt and pepper.” Jeff was determined to bring the condiment to the masses, so last fall his gourmet meat company, Mauro Provisions, started

selling craft giardiniera, and the first run sold out in 16 hours. Now he’s sharing a recipe in his new cookbook, Come on Over. Unlike vinegar-based giardiniera, Jeff’s version calls for fermenting the vegetables for several days, then packing them in soybean oil. “Fermenting gives it that tanginess, that crispiness, that funk that you don’t get with traditional vinegar pickling,” he says. He incorporated giardiniera into a bunch of recipes in the book, including his sandwich-themed take on a seafood boil (see page 70), but for the record, he thinks it tastes fine all by itself, too. —Francesca Cocchi

HOMEMADE REAL GIARDINIERA

ACTIVE: 30 min l TOTAL: 4 to 5 days l MAKES: four 1-pint jars

1 tablespoon kosher salt 1 cup ¼-inch-diced carrots 1 cup tiny cauliflower florets 4 to 8 serrano peppers, with seeds, cut into ½-inch slices 1 celery stalk, halved lengthwise and cut into ½-inch slices 1 red bell pepper, cut into 1-by-½-inch strips 2 cups soybean oil 1. Bring 4 cups (1 quart) water to a simmer in a medium saucepan over high heat. Add the salt and stir until dissolved. Let cool completely.

2. Place the vegetables in the sterilized jars (see below). Fill with the cooled salted water to 1 or 2 inches from

the top. Make sure all the veggies are submerged with either food weights or celery stalks (see Equipment).

3. Screw on the lids and place the jars in a cool, dry place for 4 or 5 days.

4. Strain and completely dry the veggies in the fridge overnight on a paper towel–lined sheet pan (moisture is the enemy of true oil-packed giardiniera).

5. Resterilize the jars. Once they are completely dry, place the dried veggies back in the jars and add soybean oil until all the veggies are fully submerged.

Refrigerate; the giardiniera will continue to ferment in the fridge and get better over time. I find that it’s ready to rock after 3 days in the fridge.

EQUIPMENT • 4 sterilized 1-pint wide-mouth mason jars or one ½-gallon mason jar with regular or Easy Fermenter lids (for easier gas venting; available on Amazon) and a canner with a rack or a large stockpot • Optional: Food weights (also available on Amazon) to help keep veggies fully submerged; in a pinch you can use several long sticks of celery in a crosshatch shape and wedge them in there to push the veggies down!

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NOTE: Make sure you sterilize your mason jars in boiling water for 10 minutes and air-dry completely. Prepare the lids by either washing them by hand in soapy water or putting them in a bowl and covering them with boiling water.

FROM COME ON OVER BY JEFF MAURO. COPYRIGHT © 2021 BY JEFF MAURO. REPRINTED BY PERMISSION OF WILLIAM MORROW, AN IMPRINT OF HARPERCOLLINS PUBLISHERS. PHOTOS: KEN GOODMAN.

.

Find more great recipes in Jeff’s new book, Come on Over ($30, HarperCollins).

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weekend cooking

Covering the table with parchment or butcher paper makes cleanup a cinch!

SUB “BOIL” ACTIVE: 20 min l TOTAL: 20 min l SERVES: up to 12 hungry humans! ½ 6

pound pancetta, cut into ½-inch cubes soft Italian rolls or sub rolls, cut on the bias into “nacho chips” Olive oil 1 head iceberg lettuce, very thinly sliced 1 cup freshly grated asiago (about 4 ounces) ½ pound shaved mortadella with pistachios ½ pound gabagool chiffonade (thinly sliced capicola stacked and cut into chiffonade) ½ pound Genoa salami, cut into see-through slices 2 to 3 Roma tomatoes, cut into a small dice 1¼ cups Homemade Real Giardiniera (page 68) or one 10-ounce jar oil-packed store-bought (oil strained and reserved for another use) 8 ounces mozzarella, cut into a small dice 1 10-ounce squeeze bottle sweet Italian vinaigrette

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1. Adjust an oven rack to the middle position and preheat the oven to broil.

2. Set a medium skillet over medium heat and add the pancetta. When the pancetta starts to sizzle, stir every minute or so, until golden brown, about 10 minutes.

Drain on a paper towel–lined plate.

3. Generously douse the rolls with oil in a large bowl. Spread them out on a sheet pan and broil until just golden brown, with some give and chew left in.

4. Cover a table with a ton of parchment or peach paper.

5. Layer a long mound of the iceberg evenly over the covered table. Spread the golden-brown sub “chips” over the lettuce. Then on goes the asiago, then the meats, ribboned around, creating more height. Make a layer of the tomatoes and giardiniera. Add a nice sprinkle of the mozzarella over the spread. Finally, with the squeeze bottle, douse it in vinaigrette.

6. Ring the bell and beckon the kids.

Serve with barbecue chips and a 12-pack of Peroni. Don’t forget your sub bib, either.

. .

weekend cooking

Ina Garten updates a classic— and it’s better than ever.

̙Ęˀ ̙ n 2018, I was working on a cookbook that I knew would be published in October 2020, one

to be seriously stressed. (Little did I know that there would also be a global pandemic.)

That’s when I decided to make the cookbook all about comfort food. I wanted to include recipes for classics like tomato soup and grilled cheese sandwiches but to make them fresher, more delicious and easier to prepare. That’s why I called my cookbook Modern Comfort Food.

This Spring Green Spaghetti Carbonara is the essence of that idea. Classic pasta carbonara is made with lots of eggs, cheese and pancetta. It’s delicious but it’s also pretty rich. I lightened it up by adding fresh spring vegetables like snow peas, asparagus and English peas plus lots of scallions and chives.

I also find that the classic dish doesn’t have that “edge” that I like—a vinegary or tart flavor that really makes all the other ingredients pop—so I added the zest and juice of a whole lemon. Don’t worry; I kept all the pancetta and lots of freshly grated Parmesan cheese! This is a delicious dinner: a classic Italian dish, updated, and so comforting on a cold night!

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SPRING GREEN SPAGHETTI CARBONARA

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 6

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

RECIPE EXCERPTED FROM MODERN COMFORT FOOD. COPYRIGHT © 2020 BY INA GARTEN. PUBLISHED

BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF RANDOM HOUSE, A DIVISION OF PENGUIN RANDOM HOUSE.

Kosher salt and freshly ground black pepper 12 ounces spaghetti, such as De Cecco ½ pound snow peas, julienned lengthwise 1 cup shelled fresh peas (1 pound in the pod), or frozen peas 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces 2 tablespoons good olive oil 8 ounces small-diced pancetta ½ cup heavy cream 2 extra-large eggs 2 extra-large egg yolks ¾ cup freshly grated Italian Parmesan cheese, plus extra for serving 5 scallions, white and green parts, thinly sliced diagonally ¼ cup minced fresh chives, plus extra for serving Zest and juice of 1 lemon 1. Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.

2. Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.

3. While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and ¼ cup of the reserved pasta water into the bowl and whisk to combine.

Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the ¾ cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.

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6Ñ̥̳ƚ̛

All in One

Make your whole holiday feast on a single pan!

RECIPE BY

STEVE JACKSON

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

weekend cooking

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES ACTIVE: 40 min l TOTAL: 2 hr l SERVES: 4

6 4 4

tablespoons unsalted butter cloves garlic, sliced sprigs thyme, plus 2 teaspoons fresh thyme leaves Kosher salt and freshly ground pepper ½ cup fig jam ¼ cup packed light brown sugar ¼ cup country dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon Worcestershire sauce 1 small fully cooked boneless ham (2½ to 2¾ pounds) 4 medium russet potatoes 1 bunch asparagus, trimmed 2 tablespoons extra-virgin olive oil 1 small shallot, thinly sliced and separated into rings 1 cup shredded gruyère cheese (about 4 ounces) 1 tablespoon finely chopped fresh chives Buttered dinner rolls, for serving

1. Preheat the oven to 425˚. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.

2. Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring ¼ cup water over the ham before sealing. Transfer to a rimmed baking sheet.

3. Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato ⅛ inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic

butter and season generously with salt and pepper. Bake 40 minutes.

4. Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.

5. Make the asparagus: Toss the asparagus with the olive oil, shallot, ½ teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.

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Piquillo

he

r ht

Side

ScallionChive

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PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

Put a colorful twist on your deviled eggs: Here’s a rainbow of options!

weekend cooking

Bell Pepper

Beet

Pimiento Cheese

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weekend cooking How to Make Deviled Eggs

we make easy Chicken Bacon Ranch Crescent Rings Prep

Total

Ingredients

Servings

25 min

60 min

10

8

–1–

–2–

–3–

Place 12 large eggs in a wide pot, cover with cold water by 1 inch and bring to a boil.

Reduce the heat to medium low and simmer 10 minutes.

Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.

Scoop out the yolks and mash according to the recipe, then spoon or pipe into the egg whites.

Piquillo Deviled Eggs Puree the egg yolks in a food processor with ½ cup mayonnaise, 3 chopped jarred piquillo peppers and 1 teaspoon each dijon mustard, smoked paprika and lemon juice. Season with salt. Spoon or pipe into the egg whites; top with more chopped piquillos and paprika.

Pimiento Cheese Deviled Eggs Mash the egg yolks with ½ cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Add ½ cup shredded orange cheddar and ¼ cup chopped jarred pimientos. Spoon into the egg whites; top with more shredded cheddar.

Ingredients • 1 container (7.5 oz) chive & onion cream cheese spread

Bell Pepper Deviled Eggs

• 1/4 cup milk

Mash the egg yolks with ½ cup mayonnaise, 1 tablespoon relish and 2 teaspoons yellow mustard. Season with salt and pepper. Stir in ½ cup finely diced yellow bell pepper.

Spoon into the egg whites and top with more diced bell pepper.

• 1 tablespoon ranch salad dressing & seasoning mix (from 1-oz package) • 2 cups chopped deli rotisserie chicken • 1 cup shredded cheddar cheese (4 oz) • 1/2 cup chopped cooked bacon (about 6 slices) • 1/2 cup sliced green onions

Scallion-Chive Deviled Eggs

• 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Puree the egg yolks in a food processor with ⅓ cup mayonnaise, ¼ cup each chopped scallions and parsley and 2 tablespoons capers. Spoon or pipe into the egg whites and top with chopped chives.

• 2 tablespoons butter, melted • 1/4 teaspoon garlic powder

Beet Deviled Eggs

ome e at h mad

Puree the egg yolks in a food processor with ⅔ cup beet hummus and 2 tablespoons chopped pickled beets.

Season with salt and pepper. Spoon into the egg whites and top with more chopped beets and beet horseradish.

RECIPES FROM

Visit Pillsbury.com for the full recipe.

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FOOD NETWORK KITCHEN

dinnertime is family time

Chicken-Bacon-Ranch Crescent Ring e hom t a e mad

Visit Pillsbury.com for recipes and inspiration.

PHOTOS: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS.

weekend cooking

RECIPE BY

KAREN TACK

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©2021 Kraft Foods

weekend cooking E A STER CO OKIE S & CRE AM MIN I C HE E SEC A KE S

HOW TO Make the Ham Cake

1 Coat two 8-inch and two 9-inch round cake pans with cooking spray. Prepare the cake mixes as the label directs. Divide the batter among the 4 pans and bake at 350˚ as directed. Let cool, then remove the cakes from the pans.

4 Put the larger section of cake, cut-side down, on a platter. Separate the trimmed-off cake into two 2-layer pieces and stack them on top of one another at the narrow end of the layer cake.

7 In a small bowl, combine ¼ teaspoon pink food coloring, 1 drop yellow food coloring and 1 tablespoon vanilla. Use a small brush to paint the color in the crosshatch marks. Return the cake to the refrigerator for 30 minutes.

2

3

Stack the two 8-inch cakes on top of the two 9-inch cakes, spreading frosting between each layer.

Refrigerate for 30 minutes.

Measure 3 inches in from one side of the top cake layer. Starting at this point, use a serrated knife to cut down through the cake as shown, ending 1½ inches in from the same side on the bottom layer.

5

Spread the remaining white frosting over the rounded part of the cake, making it as smooth as possible. Use a chopstick to make crosshatch marks in the frosting, about 1½ inches apart.

8

9

Mix 6 drops yellow and 1 drop red food coloring.

Separately, mix ¼ teaspoon brown food coloring with 2 teaspoons vanilla. Brush both colors on the white frosting. To complete the look, mix the cocoa powder with 1 teaspoon warm water and flick the mixture onto the cake with a brush.

APRIL 2021

Pat the pineapple rings dry with paper towels. Place on a foil-lined baking sheet and brown with a kitchen torch or under the broiler.

Attach to the cake with toothpicks. Press 4 mini chocolate chips into each ring and press a cherry into the center. Remove the toothpicks after slicing.

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W HAT YO U NE ED ZERMPPE GVIQI ƛ PPIH GLSGSPEXI WERH[MGL GSSOMIW HMZMHIH 8FWT FYXXIV QIPXIH TOK S^ IEGL 4,-0%()04,-% 'VIEQ 'LIIWI WSJXIRIH GYT WYKEV XWT ZERMPPE IKKW TOK S^ &%/)6 7 ;LMXI 'LSGSPEXI FVSOIR MRXS WQEPP TMIGIW 8FWT IEGL QMRMEXYVI GERH] GSEXIH GLSGSPEXI TMIGIW ERH QYPXM GSPSVIH WTVMROPIW GYT XLE[IH '330 ;,-4 ;LMTTIH 8STTMRK MAK E I T

6

Cover the rounded part of the cake with a thin layer of frosting. Tint ½ cup frosting pink and spread on the flat side, making it as smooth as possible.

Refrigerate the cake for about 30 minutes.

Prep Time: 30 min.

Total Time: LSYVW QMR (incl. refrigerating) Makes: WIVZMRKW

83

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Special

SPRING SWEETS

party time

Section

PHOTO: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS.

Peeps taste great frozen!

Take a Peep!

Last spring, a lot of things were put on hold—including the making of Peeps.

Just Born had to halt production of the treats for other holidays to focus on this year’s Easter supply. If you grab some, consider turning them into ice cream sandwiches! Remove the Peeps from two 3-ounce packages but don’t separate them (you’ll have four rows total). Turn a rectangular 1½-quart container of vanilla ice cream on its side and cut off a 1¼-inch-thick slab.

Peel off the carton, then cut the slab in half lengthwise. Sandwich each half between two rows of Peeps and trim any extra ice cream. Freeze, then slice into individual treats. —Cory Fernandez

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pƚ ˂ʶ &

Poppy Seeds We turned the classic combo into three great brunch treats.

STUFFED LEMON–POPPY SEED SCONES ⅓ 1 2

cup whole milk, plus more for brushing tablespoon poppy seeds teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 to 2 lemons) 2¼ cups cake flour, plus more for dusting 3 tablespoons granulated sugar 1 tablespoon baking powder 1 Earl Grey tea bag, leaves removed and finely crushed (about 1½ teaspoons) ½ teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 large egg ¼ cup lemon curd Turbinado sugar, for sprinkling 1. Preheat the oven to 425˚. Heat the milk in a small saucepan or warm in the microwave until steaming. Remove from the heat and stir in the poppy seeds. Let stand until cooled, about 20 minutes. Stir in the lemon juice to thicken and sour the milk.

RECIPES BY

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2. Whisk the cake flour, granulated sugar, baking powder, tea and salt in a medium bowl; work in the cold butter and lemon zest with your fingers until the mixture looks like coarse meal. Make a well in the center, then add the egg and milk–poppy seed mixture.

Stir together until combined and a soft dough forms, gently kneading the dough in the bowl once stirring becomes difficult.

3. Divide the dough in half and gently pat each portion into a 6- to 7-inch disk (¼ to ½ inch thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and spread the lemon curd on top, leaving a 1-inch border around the edge. Place the remaining disk of dough on top of the curd and pinch the edges together to seal.

Brush the top with milk and sprinkle with turbinado sugar. Score the dough into 8 wedges, cutting about halfway into the top layer of dough but not into the filling.

4. Bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 5 to 10 minutes on the baking sheet. Slide off the baking sheet and onto the rack; let cool at least 45 more minutes. Cut into wedges along the scored lines.

JESSICA D’AMBROSIO AND MELISSA GAMAN

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

ACTIVE: 25 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: 8

LEMON–POPPY SEED ROLLS ACTIVE: 1 hr l TOTAL: 4 hr l MAKES: 12

FOR THE DOUGH 1 cup whole milk 1 ¼-ounce packet active dry yeast (2¼ teaspoons) 2¾ cups all-purpose flour, plus more for dusting ¼ cup granulated sugar 1 teaspoon salt 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and the baking dish 2 large egg yolks 1 teaspoon pure vanilla extract FOR THE FILLING ½ cup canned poppy seed filling 6 tablespoons unsalted butter, at room temperature 2 teaspoons finely grated lemon zest, plus 1 teaspoon fresh lemon juice Pinch of salt FOR THE ICING 4 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature ⅓ cup confectioners’ sugar 2 teaspoons fresh lemon juice 1. Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100˚. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes.

2. Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes.

3. Transfer the dough to a buttered bowl, turning to coat.

Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1½ hours.

4. Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside.

5. Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.

6. Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish.

Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.

7. Preheat the oven to 350˚. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula.

Add the confectioners’ sugar and lemon juice and mix until smooth. Spread on the warm rolls.

The secret to these sweet rolls is canned poppy seed filling! Look for it with the canned pie fillings.

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LEMON–POPPY SEED COFFEE CAKE ACTIVE: 25 min l TOTAL: 1½ hr (plus cooling) l SERVES: 6 to 8

FOR THE CAKE 1 stick unsalted butter, at room temperature, plus more for the dish 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder ½ teaspoon baking soda 2 teaspoons poppy seeds ½ teaspoon kosher salt 1 cup granulated sugar 4 teaspoons finely grated lemon zest 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream Confectioners’ sugar, for dusting

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FOR THE TOPPING ¾ cup all-purpose flour ⅔ cup packed light brown sugar ½ cup rolled oats 2 teaspoons poppy seeds ½ teaspoon freshly grated nutmeg ¼ teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces 1. Make the cake: Preheat the oven to 350˚.

Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess.

Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy,

3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed.

Spread the batter in the baking dish.

2. Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.

3. Sprinkle the topping over the batter.

Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners’ sugar just before serving.

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a dose of unexpected fun?

Try Lunchables! Kids love stacking turkey and cheese in between crackers their way.

ARE YOU ONE OF AMERICA’S BEST KID COOKS? KING’S HAWAIIAN® and Food Network Magazine are teaming up to find the country’s greatest junior chefs. Enter for the chance to win by creating a unique dish using KING’S HAWAIIAN bread or rolls.

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Go to foodnetwork.com/ bestkidcooks to submit the recipe and photo of your custom KING’S HAWAIIAN bread creation, a photo of yourself and a note on why you should be one of America's Best Kid Cooks.

We’ll select 5 lucky winners who will be featured, along with their recipes, in Food Network Magazine’s September 2021 issue!

Go to foodnetwork.com/ bestkidcooks or see page 14 for contest rules.

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For a chance to win monthly prizes, visit travel.foodnetmag.com

Macaroons by the

ɿ Ƙ

RECIPE BY

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Serve the sweet Passover treat in pie form!

STEVE JACKSON

COCONUT MACAROON BROWNIE PIE

ACTIVE: 20 min l TOTAL: 1 hr 20 min (plus cooling) l SERVES: 6 to 8

FOR THE CRUST Cooking spray 1 large egg white ¼ cup granulated sugar ½ teaspoon pure almond extract Pinch of salt 1 7-ounce bag sweetened shredded coconut (about 2 packed cups) FOR THE FILLING 4 tablespoons unsalted butter 3 ounces semisweet chocolate, finely chopped ½ cup packed light brown sugar ¼ cup granulated sugar 2 large eggs ½ teaspoon pure almond extract ¼ teaspoon salt ¾ cup almond flour FOR THE TOPPING ¾ cup cold heavy cream 3 tablespoons confectioners’ sugar 1. Make the crust: Preheat the oven to 325˚.

Coat a 9-inch pie pan with cooking spray.

Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl

until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.

2. Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined.

Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.

3. Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.

4. Make the topping: Whisk the heavy cream and confectioners’ sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.

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

If you’re following kosherfor-Passover laws, make sure to get ingredients certified OU-P.

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This dreamy white cake is made for almond lovers.

RECIPE FROM

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FOOD NETWORK KITCHEN

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ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING

ACTIVE: 45 min l TOTAL: 1½ hr (plus cooling) l SERVES: 8 to 10

PHOTO: JOHNNY MILLER; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

FOR THE CAKE 1 stick unsalted butter, at room temperature, plus more for the pans 2 cups cake flour, plus more for dusting 1 tablespoon baking powder ½ teaspoon salt ½ cup blanched almonds 5 large egg whites 1 cup whole milk 2 teaspoons pure vanilla extract 1½ teaspoons pure almond extract 1½ cups granulated sugar

For extra nutty flavor, decorate the cake with Jordan almonds!

FOR THE FROSTING 8 ounces white chocolate, roughly chopped 2 8-ounce packages cream cheese, at room temperature 1½ sticks (12 tablespoons) unsalted butter, at room temperature 1 cup confectioners’ sugar 2 teaspoons pure vanilla extract White nonpareils or sprinkles, for topping

1. Make the cake: Preheat the oven to 350˚. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse the flour, baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk and vanilla and almond extracts in a medium bowl until combined.

2. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.

Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until just combined.

3. Divide the batter between the pans and smooth the tops. Bake until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Transfer the cakes to racks and let cool in the pans.

4. Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners’ sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula.

5. Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment.

Spread 1 to 1½ cups frosting on top with an offset spatula. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat; it doesn’t have to be perfect). Refrigerate 15 minutes. Cover the cake with the remaining frosting and decorate with nonpareils.

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h ke It Up!

A Spring Baking Championship winner introduces us to our new favorite cake flavor: strawberry milkshake. hen San Francisco pastry chef Sohrob Esmaili had to create a 1950s-inspired cake for the finale of Spring Baking Championship, he immediately thought of milkshakes: They’re an iconic sodaSohrob’s pink creation won him the $25,000 prize—and high praise from judge Duff Goldman. Catch the new season of Spring Baking Championship on Mondays, and whip up a quick strawberry milkshake–inspired cake to eat while you watch: You can make this one in the microwave! —Kara Zauberman

STRAWBERRY MILKSHAKE MUG CAKES

Whisk ½ cup each sugar and buttermilk with ¼ cup vegetable oil, 1 egg and 1 teaspoon vanilla in a bowl, then whisk in ½ cup flour, ⅛ teaspoon baking soda and a pinch of salt until smooth. Stir in ½ cup finely crushed freeze-dried strawberries and divide the batter among 4 buttered microwave-safe milkshake glasses. Microwave one at a time for 90 seconds, or until a toothpick inserted into the center comes out clean.

(Be careful removing the glass—it’ll be hot!) Let cool slightly, then top with strawberry ice cream, whipped cream and freeze-dried strawberries.

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PHOTO: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

The new season of Spring Baking Championship airs Mondays at 9 p.m. ET.

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LET’S ’ BAKE! Order Now!

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

PIZZA PHOTO: ALANNA HALE. INSET: FOX NAKAI.

on the road San francisco

The Life of Pie

One of the hottest food trends might surprise you: It’s garbage!

As more people understand the environmental impact of food waste, demand for upcycled snacks and dishes is booming—and inspiring new restaurants like the San Francisco pizzeria Shuggie’s Trash Pie + Natural Wine.

Co-owners Kayla Abe and David Murphy were already in the business of salvaging imperfect “ugly” veggies for pickles (they own Ugly Pickle Co.), but now they’re all about pizza toppings, transforming carrot tops into chimichurri, making cheeses from excess local milk and using not-so-popular proteins like pork jowl on The Casino pie (shown here). “Preventing food waste is the number one thing we can do to impact climate change,” says Kayla. “Why not throw something onto a pizza?”

—Nora Horvath

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on the road

O H CAR P A century after the first carhops were introduced, they’re back— and bigger than ever.

BY

NORA HORVATH

ull up to Mel’s Drive-In in Santa Monica and you might find yourself double-checking what year it is: Servers on skates will take your order and deliver it to your car just like they would have in 1960. The spot is one of dozens across the country that have introduced carhop service as a workaround to restaurant restrictions. And existing carhop

1920s

1903

Carhop, a play on the hotel term “bellhop,” becomes the popular term for servers previously known as “tray boys.”

Henry Ford founds Ford Motor Company with the goal of creating a reliable and affordable car. In the next 30 years, 26 million Americans become car owners, most

1921

To appeal to new drivers, the owner of Pig Stand in Dallas starts serving sandwiches and shakes on aluminum trays that clip to car doors. They’re delivered by men who walk to the car.

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joints like A&W Restaurants have reported increased sales over the past year, thanks to the demand for alternative dining options. While our reason for seeking out carhops has changed, the concept is as appealing as ever: Having a meal brought to your window is convenient and safe, and best of all, it reminds us of the good old days. Here’s how carhops found their way into our hearts…

1930s

The rollerskating trend takes off as part of carhop service.

By 1940, servers at many A&W locations are on wheels.

Do the Hop

1953

Experience carhop service yourself at one of these spots.

The first Sonic restaurant opens in Shawnee, OK, revitalizing carhop service.

The chain still serves food right to cars at 3,500 locations nationwide.

1973

George Lucas releases his coming-of-age film

BLACK AND WHITE CARHOP, FORD CAR, BELLHOPS, ROLLER SKATES AND LIFE: GETTY IMAGES. PIG STAND: LAURA MCKENZIE. BURGER: RALPH SMITH. AMERICAN GRAFFITI POSTER: ALAMY. JOHNNIE’S DRIVE-IN: TUPELO CONVENTION AND VISITORS BUREAU.

1948 restaurants. By the 1950s, restaurant owners realize drive-throughs are easier and faster than carhops, so the service becomes less popular.

the roller-skating servers at Mel’s Drive-In in San Francisco. The movie turns the carhop back into a national icon.

Englewood Cliffs, NJ This place is a local legend for insane milkshakes, but it has a new claim to fame: roller-skating carhops, often accompanied by a deejay. The lot gets full fast, so call ahead to reserve a spot.

2012

Sonic hosts its first annual Sonic Skate-Off. Carhops from around the country travel to Oklahoma City to complete an obstacle course and freestyle set. The grand prize is $1,500 and a new pair of skates.

Lodi, WI To get diners to try its new carhop service, this waterside restaurant gives free drinks to anyone who visits in a classic car.

1940s

More women take on carhop roles as men are drafted to fight in World War II. A Life magazine cover features a female carhop in short shorts, causing a debate over her risqué look.

2020

Mel’s Drive-In and other restaurants across the country start bringing back carhop service to overwhelming success.

Tupelo, MS This onetime Elvis Presley favorite is Tupelo’s oldest restaurant, and the owners are pros at carhop service: They’ve been serving burgers carside since 1945.

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on the road

We’d all like to be on the road again visiting iconic restaurants, but if you can’t travel, show your love another way—by buying a cool shirt!

BY

NORA HORVATH

- -

Cincinnati Skyline Hoodie, $35; skylinechiliretail.com

New York City Retro T-Shirt, $30; nomwah.com

Nashville Motel Sign Tee, $20; lovelesscafe.com

Austin T-Shirt, $23; franklinbbq.com

New York City Raglan T-Shirt, $36; redroosterharlem.com

New Orleans Sweatshirt, $20; shop.cafedumonde.com

.

Decatur, AL Vintage Logo Tee, $22; bigbobgibson.com

Denver DBC Logo T-Shirt, $25; atomiccowboy.net

Washington, DC Classic T-Shirt, $18; halfsmokes.com

Indianapolis T-Shirt, $22; stelmos.com

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CLOTHING PHOTOS AND STYLING: ALISON GOOTEE. SKYLINE CHILI, NOM WAH TEA PARLOR, THE LOVELESS CAFE, FRANKLIN BARBECUE AND RED ROOSTER: ALAMY. DENVER BISCUIT COMPANY: AMA PHOTOS. BEN’S CHILI BOWL AND CAFÉ DU MONDE: GETTY IMAGES.

...

on the road

Pops for Pups Make some peanutty treats for your dog from Amelie’s Bark Shop in Philadelphia.

i

t’s tough to be a dog with sensitive teeth: Many treats are made with Philadelphia chewing and chomping in mind, so they’re crunchy and hard. Knowing that older dogs often need something gentler, Jackie Starker of Amelie’s Bark Shop in Philadelphia developed a line of soft-baked treats that can last for weeks. The most popular are these Peanut Butter Bark Pops, inspired by cake pops. Jackie sells them alongside pup-friendly cookies and doggy fashion, including a line of matching human face mask/dog bandana sets sewn by her mom.

—Nora Horvath

FO

PEANUT BUTTER BARK POPS

R

ACTIVE: 25 min l TOTAL: 25 min MAKES: 24

1

13-ounce jar natural peanut butter (100% peanuts) ½ cup plus 1 tablespoon honey 2 tablespoons ground flaxseed 3 cups rolled oats Crushed peanuts, unsweetened toppings, for rolling Small dog treats, for topping 1.

Add ½ cup honey, the flaxseed and oats; mix until well incorporated.

2.

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BARK POPS, PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

topping of your choice.

3.

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APRIL 2021

How to enter:

Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and three runners-up will each receive $50.

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NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine April 2021 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning March 12, 2021, at 12:01 a.m. ET, through April 2, 2021, at 11:59 p.m. ET (the “Entry Period” ), go to foodnetwork.com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, email address and a guess of the number of pieces of chocolate in the jar that appears in the April 2021 issue of Food Network Magazine.

Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/whoscounting.

FIRST PLACE WINS

$500!

Who’s Counting?

Guess how many pieces of chocolate are in this jar and you could win big!

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: $36 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. 3. 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.

PHILIP FRIEDMAN.

contest

Style wit aloe as the first ingredient, the key to moisturized curls.

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g n i l sty

Crunch free. Flake free. No drying alcohols. not all MOISTURE is the same. #Aloeforcurls

vegan hair care