Food Network - October 2021

Bake something new!

Ina’s

Maneet’s

Benjamina’s

THE CUTEST HALLOWEEN TREATS

Cozy Fall Cooking 47 Recipes for HAPPINESS IS... a Midwestern Casserole Let’s make

Pumpkin Babka!

Molly Yeh is our

guest editor!

Breathe in the salty air. Revel in the ocean breeze. Immerse yourself in a place that both recharges and inspires. Experience the timeless charm and unrivaled hospitality found only in Charleston. The perfect stay awaits.

EXPLORECHARLESTON.COM

Experience the flavors found only in Charleston, South Carolina. Stay in acclaimed accommodations and sip your way through this iconic culinary destination by booking your delicious getaway today at ExploreCharleston.com.

THE SPECTATOR HOTEL + THE BAR thespectatorhotel.com

‘An Apple a Day’ is meant to invoke the memories of grandma’s baked apple pie, the crisp autumn air, burning leaves, and hay rides through the orchard. This medium bodied, smooth, and lightly textured cocktail maintains the proper balance of spirits and flavor components. Bright notes of apple and acidity from the lemon up front are complimented with the fall spices on the back palate at the finish.

AN APPLE A DAY 1

oz. Bourbon (ex. Buffalo Trace or Bulleit) ½ oz. Apple Brandy (ex. Laird’s Apple Jack or Calvados) ½ oz. Vanilla Liqueur (ex. Licor 43) 1 oz. Organic Apple Cider ¾ oz. Lemon Juice ¾ oz Fall Spice Syrup* Granny Smith apple slices Mix all finished ingredients in a tin and shake. Pour into glass. Garnish with fanned Granny Smith apple slices.

*FALL SPICE SYRUP 1 cup water ½ lb sugar 6 cinnamon sticks 3 whole cloves 6 dried allspice berries ¼ tsp fresh grated nutmeg Put water and spices in sauce pan and bring to a boil. Reduce heat and simmer for 15 minutes. Slowly add sugar, stir until dissolved, and then remove from heat. Strain through fine mesh strainer, place in storage container, and refrigerate.

HOTEL BENNETT + CAMELLIAS hotelbennett.com

Charleston’s luxurious Hotel Bennett has teamed up with Firefly Distillery, to launch a Single Barrel Select Bourbon. This specialty release is now being offered exclusively at Hotel Bennett as the house bourbon and will also be featured in a specialty cocktail, Honey, I’m Comb (Hotel Bennett Firefly Bourbon, smoked peach puree, lemon juice and egg white garnished with a lightly “torched” honeycomb). Specifically, this bourbon will be available at Hotel Bennett’s signature restaurant Gabrielle, rooftop bar Fiat Lux, champagne bar Camellias, and within the coveted King’s Club experience. Firefly’s bourbon created for Hotel Bennett is distilled and aged in South Carolina and features subtle toffee notes complementing a spicy and fruity-forward finish.

DRAGONFRUIT SLAYER 1½ 1½ ½ 1 ½

oz. Titos Vodka oz. Dragonfruit Infused Simple Syrup oz. Italicus Bergamot Liquer oz. Lychee Juice oz. Micro Flowers

Mix all ingredients in a tin and shake and strain into a coupe glass. Garnish with cubed dragonfruit and micro flowers

BELMOND CHARLESTON PLACE + THOROUGHBRED CLUB belmond.com

THE INFIELD muddled mint, basil, and cucumbers 1½ oz. Effen Cucumber vodka 1 oz. lime juice 1 oz. simple syrup Ginger beer

Muddle mint, basil and cucumber in a collins glass. Fill with ice, add Effen Cucumber vodka, lime juice and simple syrup. Top with ginger beer and garnish with cucumber and mint. A Thoroughbread Club classic, crisp and refreshing.

THE DEWBERRY + LIVING ROOM thedewberrycharleston.com

THE PANIC BUTTON 1½ ¾ ½ ½ ¼

oz. Kentucky Bourbon oz. Averna oz. Campari oz. Cherry Heering tsp. Lemon Juice

Combine with ice and shake ingredients together.

Strain and serve over a small sphere of ice in a coupe or martini glass. Garnish with a lemon peel.

THE VENDUE HOTEL + THE ROOFTOP AT VENDUE thevendue.com

LOWCOUNTRY SUNSET 1½ oz. Lunazul Reposado ¾ oz. Lime Juice ½ oz. Agave ¾ oz. Blood Orange Puree ¼ oz. Grand Marnier Blood Orange Garnish Mix all ingredients together and pour into glass. Garnish with fresh blood orange slice.

SWEETGRASS INN AT WILD DUNES RESORT + OYSTERCATCHER RESTAURANT & BAR wilddunesresort.com

SPICY STRAWBERRY-BASIL MARGARITA 2 oz. Casamigos Blanco Tequila 2 oz. Equal parts lemon and lime juice Splash of simple syrup Sliver of fresh jalapeno 1 Strawberry Pickled jalapeno, basil leaf and halved strawberry for garnish Muddle basil, jalapeno, lemon and lime juice, simple syrup, and strawberry. Shake and strain over fresh ice. Garnish with a pickled jalapeno, basil and cut strawberry.

THE RESTORATION + THE WATCH ROOFTOP therestorationhotel.com

THE CRANBERRY CRUSH 1½ ½ ½ ¾ 5 2 ½

oz. Tequila oz. Vermut Lustau oz. Lemon oz. Cranberry Shrub drops Saline dashes Angostura Bitters oz. Cinnamon Simple Syrup

Add all ingredients to tin, shake, pour into Collins glass with dehydrated lemon.

THE BEACH CLUB AT CHARLESTON HARBOR RESORT + FISH HOUSE charlestonharborresort.com

THE PALOMA 1½ oz. Don Julio Blanco 1 oz. Grapefruit Juice ¼ oz. Fresh Lime Juice Agave Soda Water Fresh Lime Wedge Fill cocktail glass with ice. Add Don Julio, grapefruit juice and fresh lime juice. Add dash of Agave, fill remainder of glass with soda water, and garnish with Fresh Lime wedge.

ExploreCharleston.com

@EXPLORECHS @EXPLORECHARLESTON @EXPLORECHARLESTON

Perfect for Baking !

See Tasty Recipes: werthers-original.us/en/recipes

©2021 Storck USA, L.P.

Food Network Magazine

Contents

PHOTO: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: CHRISTINA LANE.

O C TO B ER 202 1

Find this Halloween hot cocoa on page 98!

OCTOBER 2021

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contents

86 Weeknight Cooking 63 Weeknight Dinners • Add some new meals to your weekly rotation.

72 Soup of the Day • Knoephla soup is a crowd-pleaser—even with the youngest eaters.

6 17 18 20

74 Superfood of the Month • Tahini is the key to these tasty crackers.

Recipe Index Editor’s Letter Favorite Things Calendar

Weekend Cooking 78 A Great Start • Ina Garten’s cheese puffs are the ideal app.

• Maneet Chauhan

• Xi’an Famous Foods’ 23 Imitation Game

• Four chefs 24

I

SPECIAL N HALLOWIOEE SECT N

28 Star Diary •

• Turn Greek 30

• Put out

45

in their downtime.

• The secret

32

103 • Candy eyeballs will

34 quirky goods on your wish list.

106 Paint a Pumpkin! • Steal some

36 From Scratch • These ceramic

great decorating ideas from Instagram.

40 Star Kitchen • Step inside chef

108 Cook Up a Costume • This year,

dishes would be at home anywhere.

Amy Thielen’s cozy cabin kitchen.

dress like a Food Network star!

Fun Cooking

Contest • Guess how

45 What a Pear • Try a new twist on caramel apples.

46 It’s Black and White •

famous black and white cookies.

51 A Baker’s Guide to Sprinkles Buy some amazing mixes, and find new ideas for how to use them.

56 Mad About Marzipan • This ever! Here’s what to make with it.

58 Sugar & Spice • Baker

Benjamina Ebuehi’s spiced cakes are perfect desserts for fall.

Cover photograph by Chantell and Brett Quernemoen Hair and makeup: Ewa Perry

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OCTOBER 2021

PLAY FAVORITES WITH YOUR HAIR.

UNCAP THE LOVE™

Recipe Index BREAKFAST AND BRUNCH 60

98

Golden Turmeric Cake

98

Sausage Worms

98

99

98

Bloody Berry Fruit Salad

Potato-Beet Hash with Eyeball Eggs

Pumpkin Cheesecake Babka

Cobweb Hot Cocoa

100

100

101

101

Cobweb Dip

Bloody Fries

Gory Fingers

Bandage Sandwiches

APPETIZERS AND SNACKS 74

78

Tahini Crackers

Cacio e Pepe Cheese Puffs

SOUP 67

PASTA AND NOODLES 72

Tomato Soup with Squash and Kale

65

Knoephla Soup

Pasta with Lemon and Olives

Make spooky snacks for Halloween!

86

Hot Oil–Seared Biang-Biang Noodles

MEAT AND POULTRY 64

66

Keema with Peas and Rice

68

100

Steak with Chipotle Butter and Zucchini

65

Peanut Noodles with Chicken

Skull Burgers

Dakdoritang

67

Apple-Cheddar Waffles

6

Chicken Shawarma Hotdish

FISH AND SEAFOOD 90

Ranch Chickpea Salad Sandwiches

FOOD NETWORK MAGAZINE

Minnesota Hmong Hotdish

91

VEGETARIAN DINNERS 68

89

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OCTOBER 2021

Vegetarian Moussaka

64

Pistachio-Crusted Halibut with Broccolini

66

Garlic Shrimp with Potato-Cucumber Salad

contents

SIDES 71

71

Apple Cider Farro

82

Vinegar-and-Tarragon Mushrooms

71

Spicy Stewed Collards

71

81

Curried Pumpkin Fritters

Lachha Parathas

83

Naan

Poori

Try Maneet Chauhan’s homemade poori!

DESSERTS 45

47

Caramel Pears

61

Black and White Cookies

92

Hawaij Coffee Cake

Pumpkin-Apple Caramel Hotdish

53

Homemade Sprinkles

95

Frozen Yogurt Bark

56

57

59

Homemade Marzipan

Mini Marzipan Treats

Masala-Chai Carrot Cake

103

104

105

Matcha Monster Meringues

Blueberry-Vanilla Monster Cereal Treats

Chocolate Monster Sandwich Cookies

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

Pick up a copy wherever books are sold.

Take a look at what’s inside!

Root Beer Bundt Cake

Chunky Monkey Bars

Rainbow Cookies

Classic Vanilla Cupcakes

OCTOBER 2021

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Lemonade Pinwheels

FOOD NETWORK MAGAZINE

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PRESENTED BY

GREAT LASH VANILLA CAKE ACTIVE: 90 min l TOTAL: 150 min l SERVES: 20

Ha

rt a

GREAT LASH! THE MASCARA THAT BELONGS ON A PEDESTAL

Chelsey is wearing Maybelline Great Lash Blackest Black

Vanilla Cake Ingredients 3 cups all-purpose flour 3 cups granulated sugar 2½ tsp baking powder 1 tsp salt 1 cup unsalted butter, room temperature 1 cup pasteurized egg whites (approx. 7 egg whites) 1½ cups buttermilk, room temperature 2 Tbsp vegetable oil 2 tsp vanilla extract

Vanilla Buttercream Frosting Ingredients 3 cups unsalted butter, room temperature 1 Tbsp vanilla extract or vanilla bean paste ½ tsp salt 11 cups powdered sugar ⅓ cup heavy cream or whipping cream Neon pink and green gel food coloring for both the cake and the frosting

VANILLA CAKE LAYERS: Preheat oven to 350°. Line quarter sheet pan and 8-inch square pan with parchment paper; grease with nonstick baking spray. Mix flour, granulated sugar, baking powder and salt in stand mixer with paddle attachment, or hand mixer until combined. Mix in butter on low speed and continue until mixture looks like wet sand. Add egg whites and mix on low until incorporated. Add buttermilk, vegetable oil and vanilla until incorporated. Color ⅔ batter pink and ⅓ batter bright green. Pour pink batter in quarter sheet pan (1), and green batter into square pan (2) and bake 35–40 min. Place pans on wire rack until fully cooled, then carefully flip to remove layers.

Level tops of layers with serrated knife. Cut eight 3-inch squares of pink cake layer (3), and five 3-inch circles of green layer.

1

2

3

VANILLA BUTTERCREAM FROSTING: Beat butter, vanilla and salt on medium speed for 30 seconds in stand mixer with paddle attachment, until smooth. Slowly mix in powdered sugar on low. Add heavy cream halfway through to make frosting easier to mix. Cover with plastic wrap and set aside.

For 50 years, savvy women have relied on Maybelline Great Lash for natural, but noticeable lashes. Now a new generation is discovering the cult classic. To celebrate, we partnered with Chelsey White, the visionary behind @chelsweets, to create a delicious, custom confection inspired by the rich formula inside the iconic pink and green tube.

Celebrate 50 Years of Great Lash at Maybelline.com

CAKE ASSEMBLY: Stack and frost square pink layers on greaseproof cake board, using a dab of frosting to help stick first layer (4). Add even layers of frosting between each with a large offset spatula. Once stacked, insert a 6-inch wooden dowel into the cake to keep its structure. Add thin coat of frosting around the cake, fully covering the layers. Smooth using a bench scraper; chill in fridge (20 min) or freezer (5 min) until frosting is firm to touch. Stack and frost round green cake layers on separate cake board. Cover in a crumb coat and chill (5). Color ⅔ of the remaining frosting pink and ⅓ green with gel food coloring. Add second, thicker layer of frosting around both cakes with matching frosting and smooth. Optional: Print an edible image with the Great Lash logo and place it on the side of the pink cake (6). Stack the green cake on top of the pink and enjoy!

4

5

6

50 YEARS ICONIC GREAT LASHES ARE ALWAYS IN ST YLE.

GREAT LASH Before

©2021 Maybelline LLC.

After

®

contents What’s your bagel order?

Find your favorite chefs and celebs in this issue.

“Everything bagel, not toasted, scallion cream cheese, lox, red onion and capers if they have ’em.”

Andrea Baumgardner Chef and owner, BernBaum’s pg. 90

Sunny Anderson The Kitchen; Chocolate Meltdown: Hershey’s After Dark pgs. 30, 109

Benjamina Ebuehi Cookbook author and baker pg. 58

Kardea Brown Delicious Miss Brown pg. 30

Zach Engel Chef and owner, Galit pg. 91

Maneet Chauhan Chopped; Chocolate Meltdown: Hershey’s After Dark pg. 80

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Chance of a Lifetime; Guy’s Grocery Games; Guy’s Ranch Kitchen pgs. 30, 108

Ree Drummond The Pioneer Woman pgs. 30, 108

Zoë François Pastry chef and food blogger pg. 92

Ina Garten Barefoot Contessa: Cook Like a Pro pgs. 78, 109

Duff Goldman Kids Baking Championship; Buddy vs. Duff; Duff’s Happy Fun Bake Time (on discovery+) pg. 30

Alex Guarnaschelli Supermarket Stakeout; Chopped; The Kitchen; Fix Me a Plate (on foodnetwork.com) pg. 30

Eddie Jackson BBQ Brawl; Halloween Wars; Yum and Yummer (on Cooking Channel) pg. 30

Amy Thielen Cookbook author and chef pg. 40

Yia Vang Chef and owner, Union Hmong Kitchen Food Network Kitchen app pg. 89

Jason Wang President and CEO, Xi’an Famous Foods pg. 84

Geoffrey Zakarian Chopped; The Kitchen pg. 30

“Everything bagel with scallion cream cheese!”

Playing Chicken For a food-competition prize, this one is hard to beat: Guy Fieri and his business partner Robert Earl are giving the winner of Food Network’s latest culinary tournament the keys to a Chicken Guy franchise. Of course, landing in the top spot will be no small task! Guy’s Chance of a Lifetime premieres October 13 on Food Network and discovery+.

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OCTOBER 2021

“An everything bagel from Russ & Daughters in New York City.

A friend ships them to me every holiday season.”

“Everything bagel, toasted dark with plain cream cheese, several paperthin slices of smoked salmon, excess seeds from the bottom of the bag, capers and slivered red onion.”

When you choose paper products, you’re playing a part in a circle of caring that shows nature some heart.

When you choose paper products, you create a healthy market for forest products, which in turn encourages forest owners to plant more trees. We grow twice as much timber as we use. Today, U.S. forestlands are strong. In the past 30 years, forest area has increased by nearly 33 million acres.

CHOOSE PAPER & PAPER PACKAGING AND BE A FORCE FOR NATURE Learn more @ paperfornature.com

From the Makers of Paper and Packaging

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

Sturdy and stylish.

Fill your kitchen with warmth when you cook flavorful meals in this Dutch oven. Bonus: It looks beautiful while serving up or sitting on your stovetop.

Good recipes. Great memories.

Craving comfort? Fall calls for meals that feel like home—so bring your family and friends together with recipes meant to share.

Fall Sangria

Roasted Vegetables with Salsa Verde

Red Wine-Braised Short Ribs

Lemon Curd with Cranberry Compote & Shortbread Crumble

Roasted Vegetables with Salsa Verde

Fall Sangria From Food Network Kitchen

From Food Network Kitchen

1/2 cup sugar 6 whole cloves 1 cinnamon stick 1 navel orange, halved and sliced into half-moons One 750-milliliter bottle dry red wine 1/2 cup brandy 2 crisp apples, cored and diced 2 pears, cored and diced 2 cups seltzer

1 1/2 pounds creamer potatoes 6 medium parsnips (about 1 pound), cut into 1-inch chunks 6 medium carrots (about 1 pound), cut into 1-inch chunks 4 cloves garlic, unpeeled 2 tablespoons fresh thyme leaves 1 tablespoon fresh rosemary leaves, minced 1/2 cup olive oil Kosher salt and freshly ground black pepper 1 cup fresh parsley, chopped 2 tablespoons drained capers, minced 1 lemon, juiced

3-pc. Essential Textured Bakeware Set

Put the 9” x 13” sheet pan from a Food Network™ 3-pc. Essential Textured Bakeware Set in the oven and preheat the oven to 425 degrees F. Toss the potatoes, parsnips, carrots and garlic in a large bowl with the thyme, rosemary, 3 tablespoons of the olive oil, 2 teaspoons salt and 1/2 teaspoon pepper until fully coated. Add the vegetables to the hot sheet pan and return it to the oven. Roast, tossing halfway through, until tender and browned, about 30 minutes.

To make the salsa verde, add the parsley, capers, lemon juice and remaining 5 tablespoons olive oil to a food processor and pulse until smooth. Carefully peel the roasted garlic, add it to the food processor and pulse until completely combined.

16-pc. Pinch Glassware Set

Mix the sugar, cloves, cinnamon stick and 1/2 cup water in a small saucepan over medium heat. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat, add 2 orange slices and let cool to room temperature. Strain the syrup.

Add the syrup to a large pitcher with the remaining orange slices, wine, brandy, apples and pears, then stir. Cover the pitcher and refrigerate for at least 4 hours and up to overnight.

When ready to serve, pour the sangria into the 16.7-oz. highball glasses from a Food Network™ 16-pc. Pinch Glassware Set with ice. Spoon a little of the soaked fruit into the glasses and top with seltzer.

Serve the vegetables warm with the salsa verde.

Yield: 6 servings Active Time: 20 minutes Total Time: 1 hour

Find more kitchen essentials at Kohls.com/FoodNetwork.

Yield: 6 servings Active Time: 10 minutes Total Time: 4 hours 10 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

Lemon Curd with Cranberry Compote

Red Wine-Braised Short Ribs

From Food Network Kitchen

6 beef short ribs, cut into 2-inch pieces (4 to 5 pounds) 1 tablespoon brown sugar Kosher salt and freshly ground black pepper 2 tablespoons olive oil 4 stalks celery, diced 2 yellow onions, diced 2 tablespoons tomato paste 4 sprigs thyme 3 cloves garlic, minced 2 bay leaves 5-qt. Enameled One 750-milliliter bottle dry red wine Cast-Iron Dutch Oven 1 quart beef broth One 15-ounce can crushed tomatoes

From Food Network Kitchen

2 cups frozen cranberries 1/2 cup dried cranberries One 2-inch strip of peel and juice from 1 orange 2 cups sugar 2 large eggs plus 4 yolks 2 tablespoons lemon zest plus 1/2 cup lemon juice 1 stick (8 tablespoons) cold unsalted butter, diced One 5.3-ounce package shortbread cookies, crumbled

10-pc. Textured Titanium Nonstick Cookware Set

Add both cranberries, orange peel and juice and 1/2 cup of the sugar to the 1.5-qt. sauce pan from a Food Network™ 10-pc. Textured Titanium Nonstick Cookware Set. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Set aside to cool.

Whisk the eggs, egg yolks, lemon zest and juice and remaining 1 1/2 cups sugar in a 3-qt. sauce pan from a Food Network™ 10-pc. Textured Titanium Nonstick Cookware Set until smooth. Cook over medium heat, whisking constantly, until the curd is thickened and coats the back of a spoon, about 8 minutes. Remove from the heat and stir in the butter one piece at a time.

Divide the curd among 6 serving dishes. Spread 2 to 3 tablespoons of compote over the top of each, covering the surface. Cover and refrigerate until chilled, at least 2 hours and up to overnight. To serve, top each dish with about 1/4 cup cookies.

Yield: 4 to 6 servings Active Time: 30 minutes Total Time: 2 hours 30 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

Preheat the oven to 350 degrees F. Sprinkle the ribs with the brown sugar and some salt and pepper.

Heat the oil in a Food Network™ 5-qt. Enameled Cast-Iron Dutch Oven over medium-high heat. Brown the ribs in batches, 6 minutes. Put on a plate.

Discard all but 2 tablespoons of fat from the pot. Add the celery and onions and cook, stirring frequently, until browned, 7 minutes. Stir in the tomato paste, thyme, garlic, bay leaves and a pinch of salt and pepper and cook for 1 minute. Add the wine and scrape up any bits in the pot.

Bring to a boil, then reduce to medium and cook to reduce wine slightly, 10 minutes. Add the beef broth, tomatoes and ribs. Return to a simmer, cover, transfer to the oven and cook until tender, about 2 1/2 hours.

Put the ribs on a platter, strain and skim the fat from the sauce and pour over the ribs.

Yield: 6 servings Active Time: 40 minutes Total Time: 3 hours 20 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

Dish up comfort this fall.

Earthy and elegant.

Whether you plan to use it for entertaining or everyday, this stoneware dining set is always the right choice. And it’s strong enough to hold even the heartiest fall dishes.

Clean and crisp.

This white serving tray is simple in all the best ways—meaning it will go with your dinnerware perfectly and transition from formal to casual dining with ease.

Bring fall to your kitchen at Kohls.com/FoodNetwork.

Editor in Chief

SVP, Group Publishing Director & Chief Revenue Officer

Maile Carpenter

Vicki L. Wellington

Creative Director Deirdre Koribanick

vwellington@hearst.com

Executive Editor Liz Sgroi Managing Editor Robb Riedel Photo Director Alice Albert

Guest Editor

Business Manager Celeste Chun

Art

Deputy Editor Jessica Dodell-Feder

Art Director Rachel Keaveny

Special Projects Editor Pamela Mitchell

Deputy Art Director Amy Kaffka

Features Editor Erica Finamore

Designer Libby Lang

Associate Editors Francesca Cocchi, Nora Horvath, Kara Zauberman

Ruth Vázquez

Advertising NEW YORK Kathleen Donohue kdonohue@hearst.com Mary Ellen Morelli Lynn Ruane lynn.tuttle@hearst.com

Photography

Online Editorial Coordinator Michelle Baricevic

Amy McNulty

Intern Carol Lee

Mollie Kingsbury

Associate Publisher, Cameron Albergo Executive Assistant Shannon Haverstick

Copy

MIDWEST Advertising Directors Amy Mehlbaum amehlbaum@hearst.com Debra Smith djsmith@hearst.com

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

Contributors

TEXAS Wisdom Media Leslie Wehrmann

Ian Hodder, Martha Maristany, Kate Trombly O’Brien,

LOS ANGELES Director Clemmy Closson cclosson@hearst.com Advertising Sales Assistant Nicole Kuhn PACIFIC NORTHWEST Poppy Media Meghan Tuohey meghan@poppymedia.net SOUTHEAST, MEXICO & TRAVEL DIRECTOR McDonnell Media, Inc. Erin McDonnell erin@mcdonnellmedia.com HEARST DIRECT MEDIA Vice President Christine L. Hall christine.hall@hearst.com Account Manager Gina Pisacreta gpisacreta@hearst.com

Lynn Wisdom lynn@wisdommediaco.com

Food Network Kitchen Test Kitchen Director Stephen Jackson

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Recipe Developers Richmond Flores, Melissa Gaman, Khalil Hymore, Ji Yoon Jackie Park, Amy Stevenson

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Executive Director, Marketing Solutions Barrie Oringer

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Director, Marketing Research Moira Smith

Published by Hearst 300 West 57th Street New York, NY 10019 President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr.

President & Treasurer, Hearst Magazines Group Debi Chirichella

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

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OCTOBER 2021

crackers on page 74!

Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

Editorial

Assistant Editors Cory Fernandez, Audrey Morgan

Group Finance Director Christopher J. Tosti

This blog opened a world of doors for me, from my first desk job as an intern at Time Out New York to my first book deal for Molly on the Range, and ultimately to my Food Network show, Girl Meets Farm. So I think it’s safe to say that my love of magazines has led to some really cool opportunities!

Now, to be guest-editing Food Network Magazine, a publication that captures the pure joy and excitement that made me fall in love with magazines in the first place, is a total dream come true.

In fact, I screamed when I found out I’d be your October guest editor. Visions of Miranda Priestly from The Devil Wears Prada flashed before my eyes (but, like, a nicer, more nurturing version of Miranda, as if she were channeling Ree Drummond or Sunny Anderson). Sunny set the bar really high as the magazine’s first guest editor last fall, so I knew I had some big shoes to fill. But I can tell you it was a blast!

In this issue, instead of glittery lip gloss, we have sprinkles. Flared jeans have made way for everything-bagel sweatshirts. And the advice you’ll find isn’t for snagging a spot at the cool lunch table, it’s for making hand-pulled noodles (which, let’s be real, will instantly make whatever table you’re sitting at the cool table). I am a passionate fan of everything and everyone we’ve included: the marzipan and tahini recipes, the hotdishes from Midwestern cooking celebs, the Benjamina Ebuehi desserts.

I had so much fun working on this issue, and I am so gosh-darn excited to share all of it with you. As the temperatures get colder and the vibes inside get cozier, my hope is that these recipes and stories inspire you to get creative, cook something tasty and let your food-loving flag fly! *Tosses sprinkles in the air* XO,

OCTOBER 2021

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PHOTO: CHANTELL AND BRETT QUERNEMOEN; HAIR AND MAKEUP: EWA PERRY.

rom my very first issues of American Girl and Girl’s Life, I have been enchanted by the world of magazines. The advice columns, glittery lip gloss recommendations, embarrassing but relatable stories and flared-jeans style inspo made me feel—in a pre-social-media world—like I was part of a very fun community. Every month I waited for my magazines to arrive so I could study them cover to cover and cut out the pages for my own “magazines” in big hardcover scrapbooks that I probably still have somewhere. My love for storytelling and combining words with colorful imagery ultimately found its way to the internet, where I started my food blog, My Name Is Yeh, in 2009.

d d

d d

editor’s letter

A Few of My Guest editor Molly Yeh filled the issue with some of her go-to ingredients. Add them to your shopping list!

PEANUT NOODLES WITH CHICKEN PAGE 68

ARAB CHOPPED SALAD PAGE 91

MINNESOTA HMONG HOTDISH PAGE 89

SPRINKLES GUIDE PAGE 51

PASTA WITH LEMON AND OLIVES PAGE 65

TOMATO SOUP WITH SQUASH AND KALE PAGE 67

CHAI SMOOTHIE PAGE 20

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CHICKPEAS: ANDREW PURCELL. SAMBAL OELEK: ALAMY. TATER TOTS AND RANCH DRESSING: RYAN DAUSCH. SPRINKLES: DANIELLE DALY. TAHINI, OLIVES AND ALMOND MILK: SHUTTERSTOCK. OYSTER CRACKERS: GETTY IMAGES.

TAHINI CRACKERS PAGE 74

calendar

SUN

mon

TUE

FRI

SAT

1

3

6

7

8

It’s Wacky patch today, Fill a small glass with apple cider, add a scoop of vanilla ice cream and top with apple pie spice.

inspiration!

a fun mash-up: Wrap bacon

10 In honor of Indigenous

turning once.

cuts in the top of a boule. Stuff with caramelized onions and gruyère; broil.

13

15

Get over the hump today made with real

at brunch: Put gummy worms in the tops of chocolate muffins.

beans and foodnetwork .com/diypsl. with crystallized ginger.

19 on page 104,

20

21

Today is Mawlid al-Nabi.

Celebrate with a

Jazz up a bowl of butternut squash soup: Top with salted pepitas and cayenne.

Halloween edition Championship tonight at 8 p.m. ET.

this day in

drizzle with honey.

ice. Top with

26

27

Taco Tuesday!

Make a lime crema to drizzle on your favorite tacos: Mix plain Greek yogurt

Happy Birthday, Maneet Chauhan!

Have vanilla ice cream with candied pecans Maneet loves it!

31 punch for

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OCTOBER 2021

BY

CORY FERNANDEZ

28

30 Put out a colorful cocktail party snack tonight: Top toasts with labneh, diced cooked beets, za’atar and

CANDY APPLE AND TACO: ANDREW PURCELL. PIZZA: RYAN DAUSCH. PUMPKIN, DATES AND CANDIED PECANS: GETTY IMAGES. APPLE CIDER DRINK: CHARLES MASTERS. BACON-WRAPPED BISCOTTI, CORN, SOUP AND CROSTINI: LEVI BROWN. CHEESE BREAD: VICTOR PRADO. GUMMY WORM MUFFIN, GINGER COCKTAIL AND BLOODY PUNCH: RALPH SMITH. BEANS AND PUMPKIN SPICE LATTE: BEN GOLDSTEIN. SQUASH: SAM KAPLAN. CHAI SMOOTHIE: SHUTTERSTOCK. CHEESE PLATE: ALISON GOOTEE.

Outrageous Pumpkins

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

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

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

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

in the know

Imitation Game In the last two years, more than 100 lawsuits have been filed about—of all things—vanilla. Vanilla lovers are accusing companies of sneaking imitation vanilla into products instead of using the real deal. Many cases have been dismissed (on the grounds that vanilla refers to a flavor, not an actual ingredient), but at least one company, Califia Farms, agreed to change its packaging and issue refunds worth $3 million. For the record, guest editor Molly Yeh is a big fan of imitation vanilla, in the right desserts. “It shouts ‘birthday cake from your seventh birthday party at Discovery Zone!’ ” Next time you make vanilla frosting, try using imitation vanilla and see if you can taste the difference. —Francesca Cocchi

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in the know

Check out these just-released groceries and goods!

BY

AUDREY MORGAN

Supermarket Arrivals

October 11 is Indigenous Peoples’ Day.

Kellogg’s Cereal Straws The beloved early-2000s snack is back on shelves in Froot Loops and Cocoa Krispies flavors.

Discovering and supporting Native American–owned businesses just got easier: The Denver restaurant Tocabe has launched a marketplace with meat and pantry items from Native producers around the country, including maple syrup from Ziibimijwang Farm in Michigan, honey from Séka Hills in California and tepary beans from Ramona Farms in Arizona. shoptocabe.com

Cali Bagels have both developed just-add-water bagel mixes ($20 for pack of two, obagelmix.com; $22 for pack of two, calibagels.com). And FarmSteady sells a slightly more involved rainbow bagel kit with baking mix, yeast and food dye ($30; farmsteady.com).

Nestlé Toll House Pumpkin Spice Latte Flavored Morsels & More This mix of white chocolate chips, coffee biscuits and pumpkin spice chunks tastes great in baked goods—or right from the bag!

Kite Hill Pumpkin Pie Cream Cheese Alternative

You can now give your cheese-loving friends just what they want: a bust of themselves made of cheddar. Cheese carver Sarah Kaufmann is working with the snack company Whisps and taking commissions October 1 through December 10.

A three- to four-pound creation will cost you $200 plus shipping. whisps.com

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OCTOBER 2021

BAGEL: GETTY IMAGES.

This limited-edition flavor is made with almond milk and pumpkin and spices like cinnamon and cloves.

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

Approved for ages 6 years and up.

DUPIXENT may help provide:

JOLIE, REAL PATIENT Individual results may vary.

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

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

IMPORTANT SAFETY INFORMATION

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

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

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

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

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

Please see Brief Summary on next page.

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

DUP.21.03.0174

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

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

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

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

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

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

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

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

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

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

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

• Use DUPIXENT exactly as prescribed by your healthcare provider.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Issue Date: January 2021

DUP.21.03.0281

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Head to justdestinymag.com for the full blog post and recipes.

@foodnetmagpromo

@foodnetworkmag

foodnetmag.com

in the know

Catch Jamie’s work on Girl Meets Farm, Sundays at 11 a.m.

Jamie Prescott, director of photography on Molly Yeh’s show Girl Meets Farm, takes us behind the scenes for a day. . . I wake up and get

. . The production team treats us to fancy coffee from a local

coffee.

.

Breakfast.

I had time to visit the local market upon arrival in Waco, TX (we’re bought some honey. I drizzle it over berries, granola and plain Greek yogurt. It kick-starts my day while I look at our call sheet for the shoot.

. . Crew call. We load up the vans with all our equipment and travel to the first location.

. . Inevitably around this time every day, our director, Jenny Kirsten, gives me half of her banana. We have worked together for going on 14 years and I can’t remember her ever eating an entire banana. . . We start filming the first scene with Molly and her husband Nick. She’s making almond butter sandwich cookies with rhubarb jam.

Yummy!

“Crafty” contains all the drinks and snacks one could imagine to get you through the day.

I normally go for an orange or nuts, with the occasional bag of chips. I could write a book on this. Chapter four would be entitled “Self-restraint and how to walk away from desire.”

. . When we finish filming a recipe we always photograph the final dish, called a beauty shot, which is featured on the show. We set up the almond butter cookies with special lighting and give them extra attention. . . Lunch at our second location, a restaurant called Milo. I order the Farmer’s Daughter: sweet potato, heirloom squash, brussels sprouts, a fried farm egg and salsa verde. It is perfect.

. . We film Molly and Milo’s chef, Corey McEntyre. He “Sic Em on a Chicken” sandwich, which includes sweet tea–brined fried chicken on a buttermilk biscuit. We film this in two passes so we can get different camera angles of the buttery biscuits. It’s my job to bring the beauty of the food to screen, but what you don’t know is that I am constantly sizing up which piece of food I want to ask for when the cameras cut.

. . Jenny calls “cut” and I make my way to the biscuits. Meanwhile, Jenny and Corey decide that the biscuits of the chicken sandwich, which means no biscuit for me. I am fine.

I can do this.

Breathe.

. .

We take some stills of the sandwich. I tell Jenny that we got the shot but there’s one more thing that The biscuit is light and buttery and the chicken is perfectly fried and juicy. It was well worth the wait.

. . Pizza wrap party! Life

. . I swing by the hotel bar for a nightcap and see an old friend sitting on the shelf, Colonel E.H. Taylor. . . I hit the sack. It’s always a pleasure to work in Texas. The barbecue is great, but the people are better.

. . The day continues with our chicken sandwich demo. Molly and Chef Corey are killing it. They are funny and the food looks great.

Chippewa boots “Sturdy boots ensure my feet never hurt. The sole on this pair provides traction and comfort.”

Baldwin Mocc Toe Lace Up, $290; chippewaboots.com

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Flannel shirt “I wear flannel shirts year-round for warmth and protection against the sun. My current coldweather favorite is from Filson.”

Field Flannel Shirt, $98; filson.com OCTOBER 2021

Facial Fuel Energizing Face Wash “I’m 51 years old and, dare I say, I like a good facial cleanser. This one does the job to keep my mug looking clean and refreshed.” $24; kiehls.com

Alice & Pearl Retro Pot Holder “I always travel with one of my wife’s handmade pot holders to make it feel like home away from home when I cook.” $14 each; aliceandpearl.com

PIZZA: LEVI BROWN.

What Gets Jamie Through the Day

Who will bake it out ALIVE?!

Season Premiere Sept 13

MONDAY 9/8C part of Ghostober streaming on

Day-off wardrobe

Current TV binge

Current book

SUNNY ANDERSON

No wig, sweatpants, T-shirt, house shoes (Adidas slides, and now, OMG, Adidas clogs that look like Crocs!)

StartUp on Netflix, about a woman who wants to start her own cryptocurrency. I’m also waiting for new episodes of American Detective to drop on discovery+.

Red Widow by Alma Katsu. I love the intrigue. Next book is The Business of Lovers

by Eric Jerome Dickey.

GEOFFREY ZAKARIAN

I’m usually in workout gear for most of the morning, and then I change into meeting gear after noon.

I don’t watch much TV, except for the four golf majors!

Beyond Order

by Jordan B. Peterson

and Halston and food

ALEX GUARNASCHELLI

GUY FIERI

What you see me wearing when I’m rollin’ out on Triple D is pretty much what I’d throw on anyway.

I don’t watch much TV, but I’m really diggin’ Yellowstone.

After that, there’s my go-to: Ridiculousness.

I’m always on the lookout for old-school cookbooks as well as anything the great chefs of today are putting out.

KARDEA BROWN

Athleisure. I love sporty, comfortable clothing!

Home renovation shows like HGTV’s Home Town. And I can’t wait for Rock the Block to return.

Just as I Am by iconic actress Cicely Tyson

Black Monday and King of the Hill. Then the entire Police Academy catalog.

Snow Crash by Neal Stephenson.

Next up is Imajica

by Clive Barker.

DUFF GOLDMAN

30

I just finished Burn the Place by Iliana Regan.

I’m going to tackle Eat a Peach by David Chang and Gabe Ulla next.

No shoes, no shirt.

REE DRUMMOND

Yoga pants and a three-quartersleeve black T-shirt

EDDIE JACKSON

I’m definitely wearing sweatpants and a T-shirt.

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OCTOBER 2021

and Mare of Easttown

I recently finished Bridgerton, and I’m patiently waiting for the next season.

Bad Blood

by John Carreyrou

Skip the Line, which is a great book for new or seasoned entrepreneurs

in the know Food Network chefs tell us what they’re up to when the cameras aren’t rolling.

What I cook on my day off

Social media: Fun or work?

I “cook” delivery or takeout.

Most surprising pastime

Last time I really unplugged

I’m most relaxed when...

to identify

December 2019.

I took a vacation and within two days I stopped checking email.

I’m in bed with water next to me, the dogs are fed and Columbo is on.

and plants.

I’m a piano

Whatever I find at the market—the same as if I were working!

Tomorrow, I promise...

I’m hanging in the living room with my daughter, Ava, and my fiancé Michael. I found my people.

Flower Some days I cook nothing more than a slice of toast and an egg.

Other days I do a scratch-made

You name it, we’ll make it.

SWEATPANTS, SHORTS, FLOWERS, GOLF BALL AND TEE, PIANO, GOAT, BOOTS, OMELET, ROWING MACHINE, GUITAR AND PALOMA: GETTY IMAGES. DOWNTON ABBEY STILL: ALAMY. BRIDGERTON STILL: EVERETT COLLECTION. TACOS: RALPH SMITH. PATTY MELT: ANTONIS ACHILLEOS.

A little bit of everything.

I love experimenting during my downtime.

Fun work!!

obsessively watching Formula 1 car races

I honestly

Both. I have been known to put in some serious time on TikTok.

interviews for

puppy Smokey.

fun

I make a mean

Kinda fun, kinda work

especially with egg whites.

Fun

Either drumming or woodworking

It’s been awhile.

I’m in the kitchen.

Almost every night. We don’t have cell service where I live.

I’m with my wife and daughter and we’re outside.

my husband 2002 for the week.

Something fast and delicious.

Right now I’m on a seafood kick.

is a new social app or trend every day.

helped!

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THE

COOK’S ’ BOOKS

Molly Yeh tells us why these 12 cookbooks are must-haves.

Artist Jane Mount created this illustration of Molly’s favorite books, and she could do the same for you! Check out her work at idealbookshelf.com.

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in the know

Twelve Recipes

by Cal Peternell

To Asia, With Love

by Hetty McKinnon

This book made me enjoy cooking even more than I already do!

Hetty’s ode to the food of my heritage is one of the most inspiring sets of recipes I’ve ever laid eyes on.

Jerusalem

by Yotam Ottolenghi and Sami Tamimi Jerusalem is full of history, complexity, diversity and vibrant food. This book does it justice.

Aloha Kitchen

by Alana Kysar This is the most gorgeous book about Hawaii’s food.

Whenever I want to be transported there, I open it.

A FEW MORE RECS! Molly turns to Maya Meredith’s “The Kitchen Review of Books” (kitchenreview.substack.com) for cookbook suggestions.

Here, Maya talks about her latest picks.

Black Food This book—full of

Bread Toast Crumbs

by Alexandra Stafford All I want in life is to eat bread for every meal, and this book validates that. It makes bread a lifestyle.

A Common Table

by Cynthia Chen McTernan Cynthia’s recipes and stories speak strongly to me as a fellow Chinese American (and lover of black sesame! ).

by Rose Carrarini The styling of the food photos in this book makes you feel like a fly on the wall in one of the world’s most special bakeries.

In Bibi’s Kitchen

by Hawa Hassan This is a journey into the kitchens of African bibis (grandmothers), complete with beautiful stories and delicious recipes.

also essays, poems and eye-popping art—explores the incredible breadth and depth of Black food culture.

Under Coconut Skies

powerful sour, spicy, sweet and funky flavors of the food of the Philippines? This book includes traditional and modern recipes.

MEREDITH HEADSHOT: YATRIK SOLANKI.

The Modern Larder Genius Recipes

by Kristen Miglore

Sababa

by Adeena Sussman

Each legendary recipe is not only a gem but also a learning moment, with tricks to add to your toolbox.

These recipes are fresh and colorful and packed full of Adeena’s warm personality.

The Vanilla Bean Baking Book

by Sarah Kieffer Sarah is one of the most trustworthy bakers I know, and her sweets are reliable classics.

Cookbook

by Magnus Nilsson Having married into a Scandinavian family, this book has become my encyclopedia.

This book has me ready to use ingredients like miso, turmeric and yogurt in new ways—and break out specialized picks like black vinegar and bonito flakes more often.

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in the know Cocktail Napkins

Necklace

NYC Coffee & Bagel Linen-Cotton Napkins by Karmunt, $28 for four; spoonflower.com

I Love NY Uno Necklace Bagel & Lox, $108; susanalexandra.com

THE BEST OF Baby Onesie Pickle Bagel NYC Onesie, $40; piccolinyshop.com

Salt and Pepper Shakers Brite Lite Bagel Salt & Pepper Shakers, $12; moderntribe.com

Nail Polish Positive Times Everything Bagel High Vibe Polish, $18;

Greeting Card

These everything bagel–inspired finds are schmear genius. verything bagels: You either love them or…you’re a monster?! The plump chewy circles of carby glee are the ultimate brunch

34

Earrings Everything Bagel with Cream Cheese Studs, $10; cabbagevillecreation.etsy.com

Kid’s Sweatshirt

Serving Tray

You’re My Everything Bagel Toddler Sweatshirt, $30; bumsababy.com

Bagel Serving Tray

by Aryka Brimmer, $45; society6.com

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OCTOBER 2021

BAGEL: ALAMY.

Everything Bagel Card, $5; idlewildco.com

© 2021 Bona US. All rights reserved.

Bona Clean™ means muddy paws leave no trace.

Bona.com/bonaclean

from These one-of-a-kind ceramics are meant for showing off!

BY

Large Double Sprinkles Mug

ERICA FINAMORE

$56

Double Sprinkles Plate $68 for 7½" diameter

Mono Blue Pattern Cone Vase $82 for 5" tall

Soft Poppy Plate

Large Playground Mug $56

O-M CERAMIC

Sprinkles on Speckles Cup $50

The colorful pieces from O-M (Object-Matter) Ceramic are the work of Los Angeles–based artist Carrie Lau. She was born and raised in Hong Kong, and her work is heavily influenced by her travels around the world. The playful designs typically start on paper: She’ll often draw or cut out her patterns before she even touches clay. “I like exploring color, form and shape,” she says. omceramic.com

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OCTOBER 2021

CERAMICS PHOTOS: ALISON GOOTEE; PROP STYLING: PAIGE HICKS. LAU: POKETO.

$68 for 7½" diameter

in the know

Pitcher $80 for 7½" tall

Small Berry Bowls $40 each

Mortar and Pestle $58

Mini Nesting Bowls

BUYART: PAUL VINCENT.

FRINGE AND FETTLE

$60 for a mixed set of three

Ceramicist Joanna Craw quit her day job making pottery for Renaissance festivals 10 years ago to start her own brand, and now she works full time out of her studio in Champlin, MN. Her simple, elegant bowls and pitchers look like art, but they’re designed to work hard. “I’m influenced by my passion for cooking, so I want my pieces to be well used—and well loved,” she says. fringeandfettle.com

OCTOBER 2021

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in the know

Chubby Snow Drift Vase $95

Ocean Dinner Plate $62 for 10¼" diameter

Ocean Lunch Plate $48 for 8" diameter

Slender Snow Drift Vase $70

Shallow Seaglass Bowl

Forest Traditional Mug

$68 each for 8" diameter

$44

Queens, NY–based ceramicist Helen Levi grew up eating off vibrant mismatched Fiestaware, so she loves the idea of mixing and matching dishes. “I have such fond memories of setting the table with different colors next to one another,” she says. Her creations are a bit more subtle, but they still make a big impact. helenlevi.com

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LEVI: STEPHAN ALESSI.

HELEN LEVI

M A K E I T N E W & U N I Q U E LY YO U !

ENTERTAIN e ut u

PROJECTS | TABLE TOP: Varathane® Super Glaze in Aged Brown ; WOOD BOWLS, CUTTING BOARDS AND SALAD UTENSILS: Watco® Butcher Block Oil + Stain in Clear , Hazelnut and Ebony ; CANDLE HOLDERS AND NAPKIN RINGS: Rust-Oleum® Painter’s Touch 2X Ultra Cover® in Gloss Coral , Satin Poppy Red , Satin Sweet Pea and Satin Magenta .

Plan your next project at rustoleum.com

in the know

Local lumber The sawmill down the road provided the Norway pine boards for the walls and ceilings. And a local carpenter helped Aaron build the 11-foot island from bur oak, a common tree in the area.

Chef Amy Thielen shows us her cozy, hardworking Minnesota kitchen.

AUDREY MORGAN

Early in her career, chef and food writer Amy Thielen split her time between two completely different worlds: New York City and a cabin in northern Minnesota that her husband, Aaron Spangler, built himself. The cabin eventually became the couple’s full-time home and the inspiration for countless Midwestern recipes: It’s where Amy hosted her Food Network show Heartland Table and tested all the dishes for her first cookbook.

But after a decade or so, the beloved little space was showing its age, so she and Aaron built an addition—and the kitchen of Amy’s dreams. The new space is filled with restaurant-inspired amenities but still has the rustic charm of the couple’s old kitchen: The wood paneling comes from a local sawmill; Aaron, an artist, supplied an original sculpture. Best of all, Amy now has room to entertain, whether she’s cooking for Aaron and their 14-year-old son, Hank, or hosting an event. “I wanted a space that was big enough for photo shoots and fundraisers,” she says, “but still intimate enough for our family of three.”

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Counters with character Amy chose acacia marble, which has a natural striped pattern, for the countertops.

“I don’t mind seeing the effects of use,” she says. “They reflect a history in the kitchen.”

Eye-catching floors Amy originally wanted a brick floor but landed on brick veneer, which is easier to clean. She picked this Endicott Thin Brick because it reminds her of the floors in old railway depots.

PHOTO: LACEY CRISWELL.

BY

Amy found this 1980s chandelier at a thrift shop for just $10!

Wood-burning stove This DeManicour stove is Amy’s favorite part of the kitchen. “I had this dream of cooking like my great-grandma,” she says. Bonus: In the winter, it heats up the entire kitchen!

Built-in speed rack Aaron installed steel shelves that fit half sheet pans in this cabinet. Amy puts finished dishes here so she doesn’t crowd the counters. “It’s also a great place to hide chocolate cake,” she jokes.

Extra seating Aaron built banquette seating so guests can hang out right in the kitchen.

Turn the page to get Amy’s look.

Paris Magnolia

in the know

Admire the City of Love

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

Amy’s cookbook The New Midwestern Table ($35, Clarkson Potter) is one of Molly Yeh’s favorites!

Amy’s dishes come from years of photo shoots. “My house is a prop closet!” Amy says. These Threshold with Studio McGee Stoneware Glazed Dinner Plates would fit right in. $20; target.com

Provence Lavender

Enjoy the French Countryside Aaron designed the steel backsplash behind the wood-burning stove where Amy hangs her grandma’s cast-iron skillet, her first wok and her beloved ebelskiver pans, like this Nordic Ware Danish Ebelskiver Iron. $48; food52.com

Amy found Danish-style vintage barstools on Facebook Marketplace and reupholstered them. These Baxton Studio Eline Black Bar Stools also have a retro feel. $154 for two; homedepot.com

Amy pretended to be a designer to track down the wholesaler for the Endicott Thin Brick, which she placed in a herringbone pattern. This Brickwebb Herringbone in Nairobi is a close match. $15 per square foot; oldmillbrick.com

French Alps Globe

Reach the Pinnacle of Beauty

The dark cabinets are painted Black Knight.

“They root the space,” she says. “I look out at snow for half the year here, so I didn’t want any white in the kitchen.” Regal Select, $64 per gallon; benjaminmoore.com

Designs also available in Oui Dairy Free.

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INTRODUCING

The French F lorals Collection Same

great

taste, three

new limited edition designs.

INSPIRED BY OUR AUTHENTIC FRENCH RECIPE

Yoplait and Oui are trademarks of YOPL AIT MARQUES (France) used under license. © Yoplait USA, Inc.

GEICO makes it easy to save when you bundle your home, auto, boat, cycle, or RV insurance.

Now that’s a fortune we’d all like to get!

Visit GEICO.COM to see if saving more is in your future.

GEICO.COM | 1-800-947-AUTO | LOCAL OFFICE

Some discounts, coverages, payment plans, and features are not available in all states, in all GEICO companies, or in all situations. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. Homeowners, renters, and condo coverages are written through non-affiliated insurance companies and are secured through the GEICO Insurance Agency, LLC. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, DC 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko® image © 1999-2021. © 2021 GEICO 21_7 13276269

fun cooking

We used a shortcut, but you can make your own caramel for these pears, too: Go to foodnetwork.com/ homemadecaramel.

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

What a Pear Try caramel pears instead of caramel apples this year!

Microwave 10 ounces unwrapped soft caramels with 1 tablespoon half-and-half, stirring every 20 seconds, until smooth. Pour into a wide mug, then quickly dip 4 pears in the caramel, sprinkle with chopped pistachios and let set on a parchment-lined baking sheet.

Turn the page for more fall sweets!

—Cory Fernandez

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It’s

Black and White There are two sides to this iconic New York City cookie—and they’re both delicious.

This flat top is really the bottom of the cookie: Once it’s baked you flip it over to ice it.

Use an ice cream or cookie scoop to portion the dough so your cookies will all be the same size.

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Dutch-process cocoa powder will produce a dark brown icing like this one; if you want a color that’s closer to black, try using black cocoa powder.

COOKIE PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

The icing is super thick, like fudge sauce, so the two sides don’t bleed together.

fun cooking

BLACK AND WHITE COOKIES

b

DOUGHNUTS: CHANTELL LAUREN PHOTOGRAPHY. PINK AND WHITE COOKIES: ELANA BERUSCH. BLACK AND WHITE CHOCOLATE CHIP COOKIES: MATT TAYLOR-GROSS. MANISCHEWITZ ICE CREAM SANDWICHES: AMY KRITZER BECKER.

ite into a classic black and white cookie and you’ll realize that it isn’t much of a cookie at all.

The texture is much closer to cake—but no one seems particularly concerned about the name. The question of who invented it, on the other hand, always stirs up a debate. Many credit a now closed Manhattan bakery called Glaser’s, which started serving the treats in 1902. Others say (to the horror of NYC natives) that the black-and-white is an upstate New York creation, claiming it evolved from the half moon cookie at Hemstrought’s Bakery in Utica.

Whatever their origin, the treats became a Manhattan staple—with a Seinfeld appearance to prove it—and today they’re all over the city: in bakeries, delis, bagel shops and just about every bodega.

Here’s how to make a batch at home.

—Francesca Cocchi

ACTIVE: 1 hr l TOTAL: 2 hr (plus 2 hr setting) l MAKES: 12

FOR THE COOKIES 1¾ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 10 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract ⅓ cup sour cream FOR THE ICING 2¾ cups confectioners’ sugar 3 to 4 tablespoons milk 2 tablespoons light corn syrup 1 teaspoon pure vanilla extract 2 tablespoons unsweetened Dutch-process cocoa powder 1. Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.

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

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

3. Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.

4. Using a large ice cream scoop or ¼ cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.

5. Make the icing: Sift the confectioners’ sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable.

Remove half of the icing (about ½ cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.

6. Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

— Recipe by Steve Jackson

Beyond Black and White Bloggers and pastry chefs have put their own spins on the famous dessert.

BLACK AND WHITE DOUGHNUTS

PINK AND WHITE SPRINKLE COOKIES

BLACK AND WHITE CHOCOLATE CHIP COOKIES

MANISCHEWITZ ICE CREAM SANDWICHES

Molly Yeh (@mollyyeh) captures the look and taste of a classic black-and-white in a doughnut with chocolate and vanilla glaze—and a hint of lemon in the batter.

Recipe developer Elana Berusch (@lanibakes) puts a colorful twist on the original with pink icing and a thin strip of sprinkles.

In his book Jew-ish, Jake Cohen (@jakecohen) swaps the usual base for a chocolate chip cookie.

Amy Kritzer Becker (@whatjewwannaeat) sandwiches kosher-wine ice cream between black-and-whites for a next-level dessert.

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EVERYDAY ESSENTIALS

‘til er ect red e v o C t 4- uar luminum Cast

© 2020 QVC, Inc. All Rights Reserved. QVC and Q are registered service marks of ER Marks, Inc.

DELICIOUS RESULTS. EASY CLEANING.

SHOP THE ENTIRE COLLECTION AT GOODHOUSEKEEPING.COM/KITCHENWARE

fun cooking

A bAkeR’s guide to

L SPRINKLES SPRINKLES The best way to improve your baking game: a pantry full of amazing sprinkles!

i

SPRINKLES, PHOTO: DANIELLE DALY; FOOD STYLING: ADRIENNE ANDERSON.

t’s pretty much impossible to look at a pile of sprinkles and not smile: Sprinkles just scream “Let’s celebrate!” But you don’t have to wait for a birthday to have fun with these sugary little bits. They add a super-satisfying crunch (and, of course, some cheer) to everyday food too—like a bowl of oatmeal or buttered toast.

If you’re in the market for sprinkles, you’ll find that the options are endless these days. They come in all different shapes, colors, textures and flavors, and in amazing new mixes curated by sprinkle geniuses. Turn the page to check out some next-level combos— and a few sweet decorating ideas, too.

—Erica Finamore

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magical

MIXES Add one of these fun combos to your baking arsenal.

7 4 1

2 8

5

3

6

9

1

3

Chocolate and Marshmallow Ice Cream Topping $20; williamssonoma.com

2

Field Day Sprinkles $8; supernatural kitchen.com

Magic Unicorn Sprinkles $20; beautiful brinysea.com

5 4 India Tree Nature’s Colors Carnival Mix Sprinkles $9; amazon.com

Banana Split Sprinkle Blend $9; fancy sprinkles.com

7 6

9

What’s the Scoop?

Sprinkle Medley $11; sweetapolita.com

Vanilla Dip Sprinkle Medley $8; sweetapolita.com

8

Dessert Rose Sprinkle Mix $8; sprinklepop.com

India Tree Nature’s Colors My Party Decoratifs $8.50; amazon.com

fun cooking

MOLLY YEH’S HOMEMADE SPRINKLES ACTIVE: 20 min TOTAL: 20 min (plus 4 hr drying) MAKES: 1 ounce

BOTTLES (3), COOKIES AND RECIPE PHOTOS: DANIELLE DALY; FOOD STYLING: ADRIENNE ANDERSON.

1¼ cups confectioners’ sugar, plus more if needed 1 large egg white ⅛ teaspoon kosher salt Assorted food coloring 1. Line a baking sheet with parchment paper. Fit a piping bag (or several, if making different colors) with a small round tip.

2. In a small bowl, whisk the confectioners’ sugar, egg white and salt. The consistency should be slightly thicker than glue. Stir in a bit of water if it is too thick or more confectioners’ sugar if it is too thin.

3. Tint the mixture with food coloring (or divide among bowls and tint each a different color). Transfer to the piping bag and pipe lines onto the prepared baking sheet. Let dry at room temperature until completely set, at least 4 hours or overnight.

4. Scrape the lines off the paper and break into sprinkles.

These sprinkles are just lines of royal icing! Let them dry completely before you break them up.

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fun cooking

BRIGHT SPOTS Need some sprinkle inspo? These Instagrammers have ideas!

@carolinebethhealth

@lanibakes

@trosewilde

Caroline Depietri created a funfettistyle breakfast by topping baked oats with Supernatural’s Rainbow Starfetti.

Elana Berusch hand-dyed sprinkles to create an edible version of an embroidery pattern by @larkrising.

Pastry chef Rose Wilde gave her sesame challah a playful twist with rainbow nonpareils.

@extrahelpings

@erin.bakes

@now_forager

Bakers Shilpa and Miro Uskokovic added sprinkles one at a time to this cake to create an eye-catching pattern.

Baker Erin Gardner gave her cool cake a sweet do by using a fun pastel sprinkle mix.

Recipe developer Teresa Floyd used sprinkles along just the border of her cake for this minimalist design.

@momentsofsugar

@ww_bakes

@pastrydiane

Baker Angela Chung’s tie-dyed pie takes patience: She adds sprinkles to the dough and chills it for two days!

Wendy Willis created dramatic stripes of colorful quins by first using parchment to mask off her cake.

Croissants have never looked better!

Pastry chef Diane Moua topped mini versions with icing and sanding sugar.

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Delicious Chocolatey dipped flakes.

Cocoa coated flakes.

Crunchy real almonds.

fun cooking

Mad About Everyone is becoming obsessed with this nutty confection. Find out why! arzipan has been around for centuries, but if you follow trendsetting bakers on Instagram, you might think it’s the next big thing. The nut paste is being turned into dramatic, colorful Battenberg cakes and molded into creative little figurines—and fans can’t get enough: Biagio Fortunato, of Fortunato Brothers pastry shop in Williamsburg, Brooklyn, says his shop’s holiday sales of marzipan

have tripled over the last few years.

Although Germany, Spain and Italy all claim to be the birthplace of this magical treat, variations are everywhere, including in the Middle East, where it’s flavored with orange flower water, and in Mexico, where it’s made from peanuts instead of the traditional almonds. Make a batch yourself with Molly Yeh’s recipe, then turn it into one of her favorite desserts!

—Nora Horvath

MOLLY YEH’S HOMEMADE MARZIPAN ACTIVE: 10 min | TOTAL: 10 min MAKES: about 14 ounces

Marzipan is traditionally made from almonds, but other nuts and toasted sesame seeds work, too. Fattier nuts like macadamias require less corn syrup—and less time in the food processor.

Roll out marzipan on a surface dusted with confectioners' sugar to prevent sticking.

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1½ cups nuts or sesame seeds 1 cup confectioners’ sugar 1 teaspoon almond extract or other flavoring of choice ¼ teaspoon rosewater (optional) ¼ teaspoon kosher salt 6 tablespoons light corn syrup 1. In a food processor, blend the nuts until they’re finely ground and just starting to clump together (but don’t over-blend them or you’ll end up with nut butter). Add the confectioners’ sugar, extract, rosewater (if using) and salt; pulse to combine.

2. With the motor running, drizzle in the corn syrup and blend to form a dough.

It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don’t need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator.

MOLLY’S MINI MARZIPAN TREATS ACTIVE: 25 min l TOTAL: 55 min l MAKES: 8 to 10

ounces marzipan (homemade or store-bought) Confectioners’ sugar, for dusting 12 ounces milk chocolate chips Chopped pistachios and dried rose petals, for topping

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

14

1. Roll out the marzipan until ¾ inch thick, using confectioners’ sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1½ by 3 inches each, or cut into other shapes.

2. Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes.

fun cooking

Think beyond pumpkin spice and try three amazing spiced cakes from beloved baker Benjamina Ebuehi.

REPRINTED WITH PERMISSION FROM THE NEW WAY TO CAKE BY BENJAMINA EBUEHI, PAGE STREET PUBLISHING CO. 2019. FOOD PHOTOGRAPHY: HOLLY WULFF PETERSEN. PORTRAIT: HOLLY PICKERING.

ondon-based baking star Benjamina Ebuehi learned from a young age that spices were the secret to the bold flavors in her favorite savory dishes, but it wasn’t until she started baking that she realized those same ingredients could also elevate desserts. Take the Masala-Chai Carrot Cake from her book, The New Way to Cake. Knowing that many home bakers already have a go-to carrot cake recipe (most likely flavored with cinnamon), she decided to turn to less-expected spices like black pepper and cardamom. “Some cakes just have one sugary note, but I often want something more intriguing,” Benjamina says. “Using spices in a cake gives it nuance.” She dedicated an entire chapter of her book to cake recipes that go big on spice, including these three.

—Francesca Cocchi

MASALA-CHAI CARROT CAKE ACTIVE: 40 min l TOTAL: 1 hr 20 min (plus cooling) l SERVES: 8 to 10

FOR THE CAKE 2 English breakfast tea bags ¼ cup boiling water 2¾ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon freshly ground black pepper ½ teaspoon ground cardamom 1¾ cups light muscovado sugar 4 eggs 1½ cups vegetable oil 3 to 3¼ cups grated carrots

1. Preheat the oven to 350˚. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2. To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom.

Set aside.

3. In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they’re evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.

4. Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.

5. To make the frosting, beat the butter and confectioners’ sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth.

Beat in the cream cheese until combined.

6. To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula.

Scatter the walnuts on top of the cake.

FOR THE FROSTING ⅔ cup unsalted butter, softened 1 cup confectioners’ sugar 1½ cups cream cheese (12 ounces) 8 to 12 walnut halves, to decorate

ONCE YOU’VE MADE THIS CAKE A COUPLE TIMES, FEEL FREE TO ADJUST THE SPICES TO YOUR TASTE AND MAKE IT YOUR OWN.

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fun cooking

THIS IS THE KIND OF CAKE I COULD HAVE FOR BREAKFAST. IT’S REALLY DEEP AND SAVORY—NOT SWEET AT ALL.

The cake can also be baked in a 7-inch square pan. Grease the pan as directed but sprinkle the sesame seeds on top of the batter instead of underneath.

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

1 tablespoon tahini 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds ¾ cup all-purpose flour ¾ cup semolina flour 1 teaspoon ground turmeric ¾ teaspoon baking powder ¾ cup superfine sugar Scant ⅔ cup milk ¼ cup vegetable oil 1 teaspoon orange blossom water

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1. Preheat the oven to 350˚. Use the tahini to “grease” the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan.

2. In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour

in the milk, oil and orange blossom water.

Mix until you have a smooth batter and then pour into the prepared cake pan.

3. Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.

HAWAIJ COFFEE CAKE ACTIVE: 1 hr l TOTAL: 3½ hr l SERVES: 8 to 10

FOR THE HAWAIJ SPICE MIX 2½ tablespoons cardamom seeds, roughly ground from the seeds of 12 to 15 pods 3 tablespoons ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg

HAWAIJ IS A POPULAR YEMENI SPICE BLEND FOR COFFEE. I LOVE HOW FRAGRANT IT IS.

FOR THE CAKE ¾ cup unsalted butter, at room temperature ¾ cup plus 2 tablespoons superfine sugar 3 large eggs 1⅓ cups all-purpose flour, plus extra if needed 2 teaspoons baking powder Pinch of salt 1½ tablespoons espresso powder dissolved in 1 tablespoon hot water FOR THE TOPPING 1 cup mascarpone 2 teaspoons espresso powder 2 tablespoons confectioners’ sugar 2 tablespoons coffee-flavored liqueur (optional) ½ cup heavy cream 1. Preheat the oven to 350˚. Grease an 8-inch square cake pan and line the bottom with parchment paper.

2. To make the spice mix, blend together the cardamom, ginger, cinnamon, cloves and nutmeg in a small bowl and set aside. You’ll only need 1 tablespoon for this cake.

3. To make the cake, beat the butter and sugar in a large bowl or the bowl of a stand mixer for 4 to 5 minutes, or until pale and creamy. Add the eggs one at a time, making sure to beat well after each addition. Add 1 tablespoon of flour if the mixture starts to curdle. In a medium bowl, mix together the flour, 1 tablespoon hawaij, the baking powder and salt. Add this to the butter mixture and beat on low speed until smooth and just combined.

Stir in the espresso powder mixture and pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Leave it to cool in the pan for 5 minutes before turning it out onto a rack to cool completely.

4. To make the topping, beat the mascarpone in a small bowl until smooth. Pour in the espresso powder, sugar and liqueur, if using, and beat for 1 minute, or until combined. Pour in the cream and whisk until it just reaches a thick spreading consistency. Be careful not to overwhip, as it may split.

5. Spread the topping generously on top of the cake and create swoops and swirls by using the back of a spoon. Slowly sweep your spoon or offset spatula back and forth across the cake, leaving about ½ inch around the edges.

For a layer cake, divide the batter between two greased and lined 6-inch round cake pans and bake for 20 to 25 minutes.

Fill and top with the mascarpone mixture.

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PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

weeknight cookıng

Upgrade your weeknight meals with new dinnerware!

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

JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON, JI YOON JACKIE PARK AND AMY STEVENSON

RECIPES BY

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weeknight cooking

PISTACHIO-CRUSTED HALIBUT WITH ROASTED BROCCOLINI ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 lemon 3 bunches broccolini (about 1½ pounds), trimmed 5 tablespoons extra-virgin olive oil Kosher salt ¼ teaspoon red pepper flakes ½ cup unsalted roasted pistachios ¼ cup panko 2 tablespoons za’atar 4 6- to 7-ounce skinless halibut fillets 1. Place a rimmed baking sheet in the center of the oven and preheat to 450˚. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, ½ teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes.

2. Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za’atar and ½ teaspoon salt; pulse to combine. Transfer to a shallow bowl.

Press the halibut fillets in the pistachio mixture, turning to fully coat all sides.

3. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side.

4. Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges.

Per serving: Calories 460; Fat 24 g (Saturated 3 g); Cholesterol 85 mg; Sodium 782 mg; Carbohydrate 22 g; Fiber 7 g; Sugars 5 g; Protein 41 g

KEEMA WITH PEAS AND RICE ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

2 1½ 1 2

tablespoons vegetable oil Lamb pounds lean ground lamb or beef and beef are large onion, diced traditional in this tablespoons finely chopped curry dish, but fresh ginger you can also try 3 plum tomatoes, diced ground turkey or chicken.

3½ teaspoons garam masala 1½ teaspoons ground turmeric Kosher salt and freshly ground pepper 1 cup plain whole-milk yogurt, plus more for topping 1½ cups frozen peas 2 cups cooked basmati rice, for serving Fresh cilantro, for topping Lime wedges, for serving 1. Heat 1 tablespoon vegetable oil in a large skillet over mediumhigh heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.

2. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1¼ cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.

3. Stir in the peas and cook until heated through, about 2 minutes.

Season with salt and pepper.

4. Divide the rice among bowls and top with the meat mixture.

Top with yogurt and cilantro and serve with lime wedges.

Per serving: Calories 530; Fat 19 g (Saturated 6 g); Cholesterol 106 mg; Sodium 661 mg; Carbohydrate 51 g; Fiber 6 g; Sugars 8 g; Protein 38 g

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PASTA WITH LEMON AND OLIVES

DAKDORITANG

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

ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

Kosher salt ¾ pound large shell pasta 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 large shallot, finely chopped 1 large clove garlic, minced 1 15-ounce can cannellini beans, drained and rinsed ¼ cup pitted kalamata olives, roughly chopped Freshly ground pepper 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice 6 tablespoons grated parmesan cheese ½ cup chopped fresh parsley

¼ 3 2 2 1 1

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

2. Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.

3. Remove the pan from the heat and stir in the pasta, lemon zest and juice and ½ cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in ¼ cup each parmesan and parsley. Divide the pasta among bowls and top with the remaining parmesan and parsley.

1. Mix the soy sauce, gochujang, gochugaru, sugar, garlic and ginger in a medium bowl. Set aside.

2. Heat the vegetable oil in a large dutch oven or other heavy pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, 7 to 8 minutes.

3. Add 2 cups water, the gochujang mixture, potatoes and onion to the pot and stir to distribute. Bring to a simmer, then reduce the heat to medium. Cover and cook, stirring halfway through, until the potatoes are fork-tender and the chicken is cooked through (the internal temperature should register 165˚), 18 to 20 minutes.

Add the scallions. Serve with the rice.

Per serving: Calories 530; Fat 12 g (Saturated 4 g); Cholesterol 14 mg; Sodium 628 mg; Carbohydrate 86 g; Fiber 12 g; Sugars 3 g; Protein 20 g

1 8 1 1 3 2

This spicy cup soy sauce chicken-andtablespoons gochujang potato dish tablespoons gochugaru gets its heat from tablespoons sugar Korean chile tablespoon minced garlic paste and chile 1-inch piece fresh ginger, flakes. finely grated tablespoon vegetable oil small chicken drumsticks (about 2½ pounds) pound baby Yukon Gold potatoes large onion, quartered scallions, cut into 2-inch pieces cups cooked white rice, for serving

Per serving: Calories 650; Fat 21 g (Saturated 5 g); Cholesterol 175 mg; Sodium 1,968 mg; Carbohydrate 72 g; Fiber 4 g; Sugars 21 g; Protein 47 g

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STEAK WITH CHIPOTLE BUTTER AND ROASTED ZUCCHINI

GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD

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

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

1 2

1½ pounds baby red-skinned or Yukon Gold potatoes, halved or quartered if large Kosher salt ¼ cup white wine vinegar Freshly ground pepper ⅔ cup plain Greek yogurt ¼ cup mayonnaise 1 shallot, very thinly sliced 1¼ pounds peeled and deveined large shrimp 2 teaspoons paprika 5 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 3 Persian cucumbers, sliced ½ cup roughly chopped fresh mint (or ¼ cup each chopped fresh parsley and mint)

large sweet onion, cut into ½-inch wedges zucchini (about 1½ pounds), sliced on an angle into ½-inch-thick half-moons 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, at room temperature 1 chipotle chile pepper in adobo sauce, minced, plus 1 teaspoon sauce from the can 3 thin beef chuck steaks (about 1½ pounds; ½ to ¾ inch thick) 1½ teaspoons adobo seasoning 1 ounce queso blanco cheese, crumbled (about ¼ cup) Fresh cilantro, for topping Lime wedges, for serving 1. Preheat the oven to 450˚. Toss the onion and zucchini with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, 15 to 18 minutes.

2. Meanwhile, mix the butter, chipotle and adobo sauce in a small bowl until well blended; set aside. Season both sides of the steaks with the adobo seasoning. Heat the remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the steaks and cook until browned, about 4 minutes per side for medium doneness. Transfer to a cutting board and let rest 3 minutes.

3. Divide the onion and zucchini among plates. Top with the cheese and cilantro. Slice the steak and add to the plates. Top with the chipotle butter and serve with lime wedges.

Per serving: Calories 400; Fat 21 g (Saturated 8 g); Cholesterol 102 mg; Sodium 849 mg; Carbohydrate 15 g; Fiber 3 g; Sugars 9 g; Protein 38 g

1. Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.

2. Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.

3. Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.

4. Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.

Per serving: Calories 570; Fat 31 g (Saturated 5 g); Cholesterol 240 mg; Sodium 692 mg; Carbohydrate 40 g; Fiber 5 g; Sugars 3 g; Protein 37 g

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TOMATO SOUP WITH SQUASH AND KALE ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

¼ cup extra-virgin olive oil 3 slices thick-cut bacon, finely chopped 1 large onion, chopped Kosher salt and freshly ground pepper 4 cloves garlic, minced 2 teaspoons chopped fresh thyme 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 4 cups low-sodium chicken broth 1 pound butternut squash (about ½ squash), peeled and cut into ½- to ¾-inch pieces 1 bunch kale, leaves chopped and tender stems finely chopped 2 cups oyster crackers 1½ teaspoons paprika 1. Preheat the oven to 350˚. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.

2. Add the tomatoes, chicken broth, ½ teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.

3. Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.

4. To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.

RANCH CHICKPEA SALAD SANDWICHES ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

¼ cup finely chopped red onion (about ½ small red onion) 1 tablespoon plus 2 teaspoons fresh lemon juice 1 15-ounce can chickpeas, drained and rinsed ⅓ cup ranch dressing Kosher salt and freshly ground pepper ½ cup finely chopped celery ¼ cup chopped fresh parsley ¼ cup chopped fresh dill 8 slices multigrain bread, toasted 4 to 8 leaves Bibb or Boston lettuce 1 ripe avocado, thinly sliced Ranch tortilla chips or dill pickle potato chips, for serving Dill pickles, for serving 1. Rinse the red onion under cold water; transfer to a small bowl.

Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.

2. Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl.

Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.

3. Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about ½ cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.

Per serving: Calories 390; Fat 18 g (Saturated 3 g); Cholesterol 7 mg; Sodium 797 mg; Carbohydrate 46 g; Fiber 12 g; Sugars 8 g; Protein 13 g

Per serving: Calories 450; Fat 22 g (Saturated 4 g); Cholesterol 9 mg; Sodium 1,137 mg; Carbohydrate 53 g; Fiber 9 g; Sugars 10 g; Protein 16 g

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weeknight cooking

APPLE-CHEDDAR WAFFLES

PEANUT NOODLES WITH CHICKEN

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

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

1

4 1 2

stick unsalted butter, melted and cooled slightly, plus more for the waffle iron 1½ cups milk 2 large eggs 2 cups self-rising flour ¼ cup confectioners’ sugar 1 Gala apple, finely chopped 1 cup grated sharp cheddar cheese ⅓ cup pure maple syrup 2 teaspoons grainy mustard 1 5-ounce package mixed baby greens 1 tablespoon apple cider vinegar 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1. Preheat the oven to 225˚ or 250˚ (as low as your oven will go). Combine the melted butter, milk and eggs in a large bowl; whisk to combine. Add the flour and confectioners’ sugar and stir to moisten, then add the apple and cheese and stir until well blended. Set aside.

2. Heat a waffle iron according to the manufacturer’s instructions.

Working in batches, lightly butter the waffle iron, then ladle in some of the batter. Close the iron and cook until the waffles are browned and crisp, 5 to 7 minutes. Remove to a baking sheet and keep warm in the oven while you cook the remaining waffles.

3. Meanwhile, mix the maple syrup and mustard together in a small bowl. Toss the greens with the vinegar, olive oil and a pinch each of salt and pepper in a large bowl. Divide the waffles among plates, along with the salad. Drizzle the maple mixture over the waffles or serve on the side for dipping.

Per serving: Calories 800; Fat 43 g (Saturated 24 g); Cholesterol 192 mg; Sodium 1,080 mg; Carbohydrate 84 g; Fiber 4 g; Sugars 33 g; Protein 19 g

thin skinless, boneless chicken breasts (about 1 pound) tablespoon plus 2 teaspoons sambal oelek tablespoons plus 1 teaspoon If you have low-sodium soy sauce a peanut allergy, Kosher salt and freshly ground pepper use smooth no-stir ⅓ cup creamy peanut butter almond butter in 2 tablespoons rice wine vinegar place of peanut 8 ounces thin spaghetti butter; add a little 3 small heads baby bok choy, chopped more water 2 tablespoons vegetable oil if needed.

4 ounces snow peas, halved on an angle 1 red bell pepper, thinly sliced 2 scallions, thinly sliced 1. Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, ¼ teaspoon salt and a few grinds of pepper.

2. Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.

3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.

4. Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and ½ cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.

5. Slice the chicken. Divide the noodles and chicken among bowls.

Top with the remaining peanut sauce and reserved scallions.

Per serving: Calories 570; Fat 22 g (Saturated 3 g); Cholesterol 83 mg; Sodium 807 mg; Carbohydrate 55 g; Fiber 6 g; Sugars 6 g; Protein 40 g

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

LEARN MORE AT PALFORZIA.COM

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

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

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

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

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

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

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

IMPORTANT SAFETY INFORMATION

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

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

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

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

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

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

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

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

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

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

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

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

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

PALFORZIA can cause stomach or gut symptoms including inflammation of the eso)hagus (called eosino)hilic eso)hagitis).

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

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

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

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

Please see a Brief Summary of the full Prescribing Information and Medication Guide, including an Important Warning about anaphylaxis, on the following page. © 2021 Aimmune Therapeutics, Inc. PALFORZIA is a trademark of Aimmune Therapeutics, Inc. AIMT-PM-USA-0835 07/21

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

AIMT-PM-USA-0479 07/20

weeknight cooking

Healthy Sides

APPLE CIDER FARRO

VINEGAR-AND-TARRAGON MUSHROOMS

Bring 2 cups each apple cider and water to a boil in a saucepan.

Stir in 1½ cups farro, 3 strips lemon zest and 1 teaspoon kosher salt. Reduce the heat and simmer until the farro is tender and the liquid is mostly absorbed, 35 minutes. Let cool slightly. Whisk 2 tablespoons each olive oil and lemon juice in a medium bowl.

Add the farro and toss. Top with grated parmesan.

Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper.

Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add ½ cup white balsamic vinegar and cook until evaporated, 5 minutes. Add ¼ cup chopped tarragon.

SPICY STEWED COLLARDS

CURRIED PUMPKIN FRITTERS

Cook 1 sliced red onion in olive oil in a dutch oven over medium heat until softened, 4 minutes. Add 1 sliced seeded Fresno chile, 2 chopped garlic cloves, 1 tablespoon chopped ginger, 1 teaspoon each cumin seeds and ground turmeric and ½ teaspoon ground cardamon; cook 1 minute. Add 2 bunches sliced collards and 1½ teaspoons kosher salt; toss. Add 1 cup water, cover and cook until tender, 15 minutes. Uncover; increase the heat and cook 1 more minute. Stir in 1 tablespoon lemon juice.

Whisk ½ cup each pumpkin puree and buttermilk, 1 egg, 1 tablespoon curry powder, 2 teaspoons sugar and 1½ teaspoons kosher salt in a large bowl. Whisk in ½ cup each flour and fine cornmeal and 1½ teaspoons baking powder. Stir in ½ cup chopped cilantro and 2 chopped scallions. Working in batches, fry heaping tablespoonfuls of the batter in 365˚ vegetable oil, turning once, until crisp, 4 to 5 minutes. Drain on paper towels and season with salt.

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weeknight cooking

KIDS’ MEAL Molly Yeh makes this dumpling soup for her daughter, Bernie—and it’s always a hit!

MOLLY’S KNOEPHLA SOUP FOR THE SOUP 3 tablespoons unsalted butter 1 large onion, chopped 2 large carrots, chopped 2 stalks celery, chopped Kosher salt and freshly ground pepper 2 cloves garlic, minced ½ teaspoon grated nutmeg 10 cups chicken or vegetable stock ½ teaspoon dried thyme 2 sprigs dill, leaves chopped 4 sprigs parsley, leaves chopped 2 bay leaves 1½ pounds red-skinned potatoes, chopped into ½-inch pieces ½ cup heavy cream FOR THE KNOEPHLA 3¼ cups all-purpose flour, plus more for dusting 1½ teaspoons baking powder Kosher salt and freshly ground pepper ⅛ teaspoon grated nutmeg 1 cup water 1 large egg

ACTIVE: 50 min l TOTAL: 1 hr 15 min l SERVES: 8 to 10

1. Make the soup: In a large pot, melt the butter over medium-high heat. Add the onion, carrots, celery, a good pinch of salt and a few grinds of pepper. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, 2 more minutes, or until fragrant. Stir in the stock, thyme, dill, parsley, bay leaves and potatoes; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook 40 minutes, stirring occasionally.

2. Meanwhile, begin making the knoephla when the soup reaches a boil: Whisk the flour, baking powder, 1¼ teaspoons salt,

a few grinds of pepper and the nutmeg in a medium bowl. Stir in the water and egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead for a few minutes, adding more flour as needed, until you have a smooth and stiff dough.

3. Roll out the dough into a ½-inch-thick blob, then cut into ½- to ¾-inch squares, dusting them with flour so they don’t stick together. Drop them directly into the simmering soup for the last 20 minutes.

4. In the last few minutes of cooking, stir in the heavy cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving.

Did You Know?

Knoephla (neh-fla ) are little dumplin gs that came to the Dakotas via Germ an immigrants. Moll y calls them the “bestkept secret in th e upper Midwes t!”

FOOD PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. INSET: CHANTELL AND BRETT QUERNEMOEN.

Molly created this mini version of her kitchen for Bernie!

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Today, snack a little bolder.

®/©2020 Tyson Foods, Inc.

weeknight cooking

Superfood of the Month

The nutty sesame paste makes an irresistible cracker!

TAHINI CRACKERS ACTIVE: 40 min l TOTAL: 1 hr 45 min MAKES: 48

cup all-purpose flour, plus more for dusting ⅓ cup whole-wheat flour ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon kosher salt ¼ teaspoon baking powder Pinch of cayenne pepper 3 tablespoons tahini 5 to 6 tablespoons water 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds ½ teaspoon flaky sea salt Toasted sesame oil, for brushing 1. Whisk together both flours, the onion powder, garlic powder, kosher salt, baking powder and cayenne in a large bowl. Make a well in the center and add the tahini and 5 tablespoons water. Stir with a wooden spoon, then use your hands to form a slightly tacky ball, adding another tablespoon of water if needed.

2. Transfer the dough to a lightly floured surface and knead 4 or 5 times to form a smooth ball. Press into a rectangle, wrap in plastic wrap and refrigerate until firm, 45 minutes to 1 hour.

3. Preheat the oven to 350˚. Line a baking sheet with parchment paper. Combine the white and black sesame seeds and flaky salt in a small bowl and set aside.

Two tablespoons provide almost 15 percent of your daily calcium requirement.

Antioxidants in tahini like sesamin and sesamolin have been linked to heart health.

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4. Remove the dough from the refrigerator and place between 2 sheets of parchment paper. Roll out the dough into a 12-by-13-inch rectangle, about 1/16 inch thick (the dough should be very thin and even). Use a pizza cutter or bench scraper to trim the edges and cut the dough into 48 crackers: 8 rows crosswise and 6 rows lengthwise. Prick each cracker a few times with a fork. Brush the crackers with sesame oil and sprinkle with the sesame seed mixture. Use your fingers to lightly press the seeds into the crackers.

5. Using an offset spatula, transfer the crackers to the baking sheet.

Bake until golden brown and crisp, 15 to 20 minutes. Transfer the pan

It’s a great source of iron, which transports oxygen through your body.

Healthy fats boost the absorption of vitamins A and E, which help prevent signs of aging.

Tahini is rich in B vitamins, which support brain function.

CRACKERS PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. TAHINI: GETTY IMAGES.

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CHOOSE FROM OVER 60 WINE AND FOOD EVENTS. Join the country’s most celebrated chefs, food personalities and winemakers to celebrate the NYC restaurant community and support New Yorkers facing severe illness and hunger.

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Must be 21 or older with valid ID to consume alcohol. The Festival promotes responsible drinking. 100% of the net proceeds benefit God’s Love We Deliver and Food Bank For New York City. Photos: Courtesy of Getty Images | Sponsors confirmed as of 7.16.21

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

weekend cooking

Hotdish for All We asked chefs from across the Midwest to share a version of hotdish, and these ingredients are the start of a great one made with a flavorful Thai curry (see page 89). Midwestern hotdish is an all-in-one casserole-like meal, usually made with a protein, vegetable and sauce or creamed soup and often topped with a layer of tater tots. Check out the story and see all the possibilities—there’s even one for dessert!

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The perfect first bite at a cocktail party:

hen friends come over for dinner and I have a lot to cook, I serve the simplest appetizers: shards of aged Parmesan, slices of good salami and a bowl of salty Marcona almonds. But when I invite people to come for just a drink, I go all out and make something special like these Lilia in Brooklyn. Everyone always loves them!

CACIO E PEPE CHEESE PUFFS ACTIVE: 25 min l TOTAL: 40 min l MAKES: 35 to 40 puffs

1 cup whole milk ¼ pound (1 stick) unsalted butter Kosher salt and freshly ground black pepper 1 cup all-purpose flour 4 extra-large eggs ½ cup freshly ground aged Italian Pecorino cheese, plus extra for sprinkling (see note) ½ cup freshly ground Italian Parmesan cheese 1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash 1. Preheat the oven to 425˚. Arrange two racks evenly spaced in the oven.

2. In a medium (4½-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately

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add the eggs, ½ cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.

3. Working in batches, spoon the mixture into a large pastry bag fitted with a plain ⅝-inch round pastry tip. Pipe the dough in mounds 1¼ inches wide and ¾ inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey’s Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.)

Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.

NOTES: Normally I grind hard cheeses such as Pecorino and Parmesan in a food processor rather than grate them for consistency in measuring.

To scald milk, heat it to just below the boiling point, when bubbles start to form around the perimeter. Don’t allow it to boil.

RECIPE COURTESY OF MODERN COMFORT FOOD: A BAREFOOT CONTESSA COOKBOOK. COPYRIGHT © 2020 BY INA GARTEN. FOOD PHOTOGRAPHY BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE.

weekend cooking

To make these ahead, bake the puffs and allow them to cool, then freeze in a sealed bag. Place on a sheet pan lined with parchment paper and reheat at 375˚ for 10 minutes.

weekend cooking

Try Maneet Chauhan’s foolproof recipes for paratha, naan and poori. latbreads have always been a staple for Chopped judge and chef Maneet Chauhan. Every Sunday when she was growing up in Ranchi, India, her mom made parathas for brunch alongside homemade butter, pickles and yogurt, and her family also packed the whole-wheat flatbreads on train trips. “There’s a joke in my family that my sister fed me a bite of aloo paratha before I even started on solids,” says Maneet. “That’s how my love story with food really began.” Maneet has continued the tradition of making paratha, plus naan and poori, at home with her husband, Vivek Deora, and children Shagun, 10, and Karma, 6. “The kids get involved—the dough is like Play-Doh to them,” she says. Try one of her go-to recipes! —Audrey Morgan

Lachha parathas are often stuffed with potato or other fillings. Find some of Maneet’s favorites at foodnetwork.com/ maneetsparathas.

A

The versatility of paratha is amazing—I love it with a hearty goat curry, and my kids even eat it with ketchup.

B

LACHHA PARATHAS AND STEPS, PHOTOS: RYAN DAUSCH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: KARIN OLSEN. NAAN AND POORI, PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. PORTRAIT: DANIELLE ATKINS; HAIR AND MAKEUP: CHRISTIN COOK ZITO.

C

LACHHA PARATHAS ACTIVE: 1 hr l TOTAL: 1½ hr l MAKES: 6

2 ¾ 1 1 ½

cups atta (Indian whole-wheat flour), plus more for dusting teaspoon kosher salt, plus more for sprinkling tablespoon ground fenugreek teaspoon vegetable oil, plus more for brushing cup whole milk, warmed

1. Combine the flour, salt, fenugreek and vegetable oil in a large bowl. Mix with your fingers until crumbly. Mix in the milk with your fingers. Knead the dough, adding water as needed, 1 tablespoon at a time, to make a smooth, soft ball. Cover the bowl with a damp cloth; let rest, 30 minutes.

2. Divide the dough into 6 equal pieces.

Roll each piece into a 1½-inch ball on a lightly floured surface. Working with 1 ball at a time, flatten the dough with a rolling pin, then dust with flour and roll out into a thin 6-inch round.

3. Brush the dough with vegetable oil and sprinkle with more flour (fig. A). Fold the dough with your fingers to make ¾-inch pleats (fig. B).

4. Stretch the pleated dough as much as possible into a rope (it may only stretch 1 inch longer or so), keeping the pleats intact (fig. C). Spiral the pleated dough around itself like a cinnamon bun. Pinch the end of the dough together to secure.

Dust the spiral with more flour (fig. D).

Roll out the dough into a 6-inch round with a rolling pin (fig. E). Repeat with the remaining balls of dough.

5. Cook the parathas: Preheat a tawa or large nonstick skillet over medium heat.

Place a paratha in the hot pan and cook until golden brown spots appear on the bottom, about 1 minute. Flip the paratha with a spatula and cook until golden brown spots appear on the other side, about 1 more minute. Remove from the pan to a clean surface and brush both sides with vegetable oil. Return the paratha to the hot pan and cook until golden brown all over, about 1 more minute per side. Season with salt. Repeat with the remaining parathas.

Bend the parathas gently in your palms to expose the spiral layers and make them more defined.

D

E

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NAAN 3 ¾ ¾ ½ 1 ½ ½

ACTIVE: 25 min l TOTAL: 2 hr 25 min l MAKES: 8

cups all-purpose flour, plus more for dusting teaspoon baking powder teaspoon salt teaspoon baking soda teaspoon sugar cup plain whole-milk yogurt cup whole milk, at room temperature

I’ll fill naan with kebabs, a fresh slaw and chutney for kati rolls and put them in the kids’ lunch boxes.

To replicate a tandoor oven at home, Maneet brushes the dough with water, slaps it against a hot griddle, then chars it over an open gas flame.

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1. Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form.

Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).

2. Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each

ball into a disk and dust with flour. Using a rolling pin, roll each disk into a ¼-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.

3. Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don’t have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.

weekend cooking

POORI

ACTIVE: 25 min l TOTAL: 40 min l MAKES: 4

1 cup atta (Indian whole-wheat flour) 1 teaspoon semolina flour 1 teaspoon rice flour ½ teaspoon ajwain (carom seeds) ½ teaspoon sugar ⅛ teaspoon salt 1 tablespoon ghee ¼ cup water, plus more if needed Vegetable oil, for deep-frying and for the dough

Hot oil is critical for getting this fried bread to puff up. Maneet recommends using an oil thermometer.

1. Mix the atta, semolina, rice flour, ajwain, sugar and salt in a bowl. Mix in the ghee with a spoon until the mixture is crumbly. Add the water and knead with your hands to make a tight dough. Add a little more water, 1 teaspoon at a time, if needed. Cover the dough with a damp cloth and set aside for 15 minutes.

2. Knead the dough again for a minute and then divide into 4 lemon-size balls. Using a rolling pin, roll each ball into a 4-inch disk (if the dough is sticky, rub a little bit of oil on it to prevent it from sticking).

3. Fill a dutch oven or other pot with 3 inches of oil and heat over medium heat to 350˚. Slip a disk of dough into the hot oil. Press down gently with a slotted spoon or a spider and fry until the poori puffs up, 30 seconds to 1 minute. Flip the poori over and fry on the other side until golden brown, another 30 seconds to 1 minute. Drain the poori on a plate lined with a kitchen towel. Repeat with the remaining dough.

You can take poori in a savory or sweet direction.

Growing up, we’d eat it with chana masala or a potato curry, but I also put cinnamon sugar on it.

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Try this at home

Xi’an Famous Foods CEO Jason Wang shows us how to make his restaurant’s signature hand-pulled noodles.

Biang-biang refers to the sound of the noodles hitting the counter as they’re being pulled.

alk past any of the eight Xi’an Famous Foods in New York City and you’re bound to see a crowd. The restaurants are legendary for their hand-pulled noodles, inspired by the foods of Xi’an, China, where owner Jason Wang grew up. His dad David Shi opened their first restaurant in 2005, and since then the family has introduced thousands of people to Xi’an’s dense, chewy, irresistible noodles. We asked Jason to show us how to make them at home.

—Erica Finamore and Pamela Mitchell

w

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BIANG-BIANG NOODLES ACTIVE: 1½ hr TOTAL: 1½ hr (plus 1 hr refrigerating) SERVES: 2 to 3

.

3⅓ cups all-purpose flour or high-gluten flour, plus more for dusting ½ teaspoon salt ¾ cup room-temperature water Vegetable oil, to keep the dough pieces from sticking

.

1. Make the Dough

PHOTOS: DAVID MALOSH; PROP STYLING: PAIGE HICKS. RECIPE FROM XI’AN FAMOUS FOODS: THE CUISINE OF WESTERN CHINA, FROM NEW YORK’S FAVORITE NOODLE SHOP BY JASON WANG WITH JESSICA CHOU. PUBLISHED BY ABRAMS.

Place the flour in a large bowl. Dissolve the salt in the water in a measuring cup.

Add the salt water to the flour, ¼ cup at a time, mixing with your hands.

Knead until a dough is formed, 8 to 10 minutes, then remove the dough to a floured board and continue kneading until smooth and springy.

Clean out the bowl, then return the dough to the bowl. Cover with a moist towel and let rest 5 minutes, then knead for a minute or so on a floured board. Repeat this rest-then-knead process twice more.

2. Roll Out the Dough

After the final rest and knead, flatten the dough into a rectangle to the best of your ability. Cut the dough into 3½-ounce pieces (about 6).

Use a rolling pin to roll each piece of dough into a flat rectangle, a little over ¼ inch thick (4 to 5 inches long and 1½ inches wide).

Rub the dough with vegetable oil and place on a plate (don’t stack them on top of one another). Cover with plastic wrap and refrigerate, at least 1 hour or up to 3 days.

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3. Stretch the Dough

Bring the dough to room temperature.

Flatten on a clean counter with your hands until the dough feels stretchy and elastic. At this point you should bring your water to a boil. (See recipe below.)

Evenly press and stretch the dough rectangles into flatter rectangles, about 6 inches long and 3 inches wide.

Grab the ends of a rectangle with your thumbs and forefingers. Stretch the dough gently until shoulder-width long. Pull and slap the noodle against the counter up and down until the dough is almost 4 feet long.

4. Rip the Noodles Be careful not to pull the noodles too quickly or grip them too tightly or they’ll break.

If a noodle does break, just grab onto the broken part and pull from there.

Pick up the noodle in the middle and rip it into two pieces like string cheese.

Pull until you almost reach the end, but don’t pull all the way through.

You’ll end up with a giant noodle ring.

Carefully press the ends of the strands to stretch and even them out if they’re too thick. Pull and rip the remaining noodles.

HOT OIL–SEARED BIANG-BIANG NOODLES ACTIVE: 30 min l TOTAL: 40 min l SERVES: 1 FOR THE XFF NOODLE SAUCE 1 cup soy sauce ⅓ cup black vinegar 1 tablespoon oyster sauce ½ teaspoon sugar 1 star anise pod ½ teaspoon Sichuan peppercorns 1 bay leaf ½ teaspoon salt 1 teaspoon fennel seeds 1 1½-inch piece fresh ginger, peeled and sliced Dash of ground white pepper

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FOR THE NOODLES 3 pieces of Biang-Biang Noodle Dough 2 leaves green or napa cabbage, coarsely chopped ⅓ cup vegetable oil 1 tablespoon red chili powder 1 teaspoon garlic puree (use a garlic press) ½ scallion, trimmed and chopped ½ stalk celery, diced 1 Chinese chive, diced

OCTOBER 2021

1. with ¼ cup of water. Bring to a boil over high heat. Reduce the heat and cook at a low boil, 2 minutes. Turn off the heat, cover the pot and let sit 10 minutes. Strain the sauce. You’ll need ¼ cup for this recipe; refrigerate the remainder in an airtight container for up to 3 days.

2. Make the noodles: Bring a large pot of water to a boil. Pull the dough into 3 noodles (see above). Throw all the noodles into the water at the same time. Stir with tongs to prevent sticking. Boil for 2 to 3 minutes; remove with tongs and set aside to drain. Cook the cabbage briefly in the noodle water. Strain out and place with the noodles.

3. Meanwhile, in a small cast-iron skillet, heat the vegetable oil over high heat until just shimmering, 1 to 2 minutes.

4. Combine the noodles, cabbage and ¼ cup noodle sauce in a serving bowl (or do this in a saucepan). Place the chili powder, garlic puree, scallion, celery and chive in a little pile on top of the noodles. Carefully drizzle the hot oil over the pile of aromatics on the noodles, making sure every bit gets sizzled. Stir quickly and serve immediately.

weekend cooking . .

Find this recipe and more in Xi’an Famous Foods: The Cuisine of Western China ($35, Abrams).

DISHING OUT Four chefs give us their take on a Midwestern casserole.

Hotdish, popular in the Midwest, is a casserole typically made with a base of veggies, a protein and a sauce or creamed soup, and topped with a crunchy layer.

Tons of variations exist—as do debates over whether or not something is, in fact, a hotdish (see the dessert hotdish on page 92!).

YIA VANG Union Hmong Kitchen, St. Paul

To me, the heart and soul of a hotdish—which my friends call ‘reverse poutine’—is really about using what you have on hand. Whatever you choose, leave a little bite to the vegetables so you get some different textures.

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

MINNESOTA HMONG HOTDISH

ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 6 (plus extra sauce)

FOR THE NORTHERN THAI CURRY SAUCE ½ cup chopped lemongrass ½ cup chopped white onion ¼ cup roughly chopped galangal ¼ cup sliced fresh ginger ¼ cup garlic cloves (6 to 10 cloves) 6 to 8 kaffir lime leaves ⅓ cup red curry paste (such as Mae Ploy brand) 2 roasted red peppers, roughly chopped 1 cup canned crushed tomatoes 8 cups canned coconut milk (such as Chaokoh brand) Kosher salt FOR THE HOTDISH 1 pound lean ground pork shoulder Kosher salt and freshly ground pepper 1 cup chopped white onion 2 cups chopped root vegetables, such as carrots, turnips, rutabaga and/or celery root (about 1-inch pieces) 2 teaspoons extra-virgin olive oil 1 16-ounce bag frozen tater tots Chopped fresh cilantro, sliced scallions and lime wedges, for garnish

1. Make the sauce: Heat a large skillet over medium heat and add the lemongrass, onion, galangal, ginger, garlic and lime leaves. Add the curry paste and cook, stirring, just until a fond forms on the bottom of the pan, about 2 minutes, being careful not to burn the aromatics.

When the curry paste is a crimson red, stir in the roasted red peppers and tomatoes. Add the coconut milk, bring to a simmer and cook until the sauce is reduced, pale orange and bubbling, 15 to 20 minutes.

Remove the lime leaves.

2. Carefully transfer the sauce to a blender and puree until smooth.

Strain through a fine-mesh sieve and season with salt to taste.

(For a thicker sauce, cook a few minutes more to further reduce.)

3. Make the hotdish: Preheat the oven to 425˚. Heat a large skillet over medium-high heat. Add the pork, season with salt and pepper and cook, breaking up the meat, until no longer pink, 4 to 5 minutes.

4. Meanwhile, toss the onion and root vegetables with the olive oil on a baking sheet; season with salt and pepper. Roast until just tender but still with a little bite, 12 to 15 minutes. Cut into ½-inch cubes.

5. Reduce the oven temperature to 375˚. In a large bowl, combine the pork, roasted vegetables and 2 cups of the curry sauce; the mixture should have the consistency of a stew. Transfer to a 3-quart casserole dish, packing the mixture down, then scatter the tater tots evenly on top.

6. Bake until the tater tots are golden and cooked through, about 20 minutes. Once out of the oven, top the hotdish with cilantro, scallions and lime wedges.

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ANDREA BAUMGARDNER BernBaum’s, Fargo, ND ACTIVE: 1½ hr l TOTAL: 3 hr l SERVES: 8

3 medium eggplants (3 to 4 pounds) ½ cup extra-virgin olive oil Kosher salt 2 cups dried French lentils Vegetable oil, for frying, plus more for the pan 4 large russet potatoes, peeled and sliced ¼ inch thick 1½ sticks (12 tablespoons) unsalted butter 1 medium onion, finely chopped 1 clove garlic, minced 3 cups tomato puree 2 tablespoons tomato paste 1 teaspoon dried oregano Freshly ground pepper 1 cinnamon stick, broken into pieces 2 cups milk 3 cups heavy cream ¼ teaspoon ground nutmeg ¾ cup all-purpose flour 6 large egg yolks 1 cup crumbled sheep’s milk feta cheese 1. Preheat the oven to 400˚. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice ½ inch thick.

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2. Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.

3. Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.

4. Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ or a piece of bread dropped in turns golden quickly.

Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.

5. Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, ½ cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.

6. Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.

7. In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.

8. Preheat the oven to 350˚. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).

9. Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.

BAUMGARDNER: SARAH STRONG.

VEGETARIAN MOUSSAKA

I had never really cooked hotdish, but my restaurant entered this moussaka in a local hotdish festival, so I think it qualifies! It’s based on a Turkish version of the dish, with French lentils in place of ground meat.

CHICKEN SHAWARMA HOTDISH

ARAB CHOPPED SALAD

ACTIVE: 1 hr l TOTAL: 1 hr 20 min l SERVES: 8 to 12

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 8 to 12

1 2 2 2½

tablespoon spicy paprika tablespoons ground cumin tablespoons ground turmeric pounds skinless, boneless chicken thighs or breasts Kosher salt 6 tablespoons canola oil 3 pounds sweet onions, cut into thick slices 2 16-ounce cans chickpeas, drained and rinsed 1 18-ounce jar Middle Eastern–style pickled cucumbers in brine, sliced ¼ inch thick 1¼ cups tahini (about 12 ounces) Chopped fresh parsley, for topping 4 pitas 3 tablespoons extra-virgin olive oil Arab Chopped Salad, for topping (see right) 1. Preheat the oven to 375˚. Make the shawarma spice: Combine the paprika, cumin and turmeric in a small bowl.

2. Place the chicken in a mixing bowl and season with 2 tablespoons salt and 1 tablespoon of the shawarma spice, tossing to coat. Cook right away, or refrigerate overnight, if desired.

ZACH ENGEL ENGEL: SANDY NOTO.

Galit, Chicago

3. Heat a large cast-iron skillet over high heat. Add 2 tablespoons canola oil, then add the chicken and sear until caramelized and cooked through, about 4 minutes per side. Transfer the chicken to a baking sheet or plate to cool.

4. Add the remaining 4 tablespoons canola oil to the pan, then add the onions and 1 tablespoon salt. Cook, stirring often, until softened and starting to brown, about 7 minutes. Add 2 more tablespoons of the shawarma spice and cook 2 minutes. Remove from the heat and transfer the onions to a large bowl.

5. Very thinly slice the chicken, then add to the onions along with the chickpeas and sliced pickles. Add the tahini and stir to evenly coat, then stir in 2 cups water.

6. Transfer the chicken mixture to a 9-by-13-inch baking dish and sprinkle with parsley. Split the pitas horizontally to make 8 circles. Stack the pita rounds and slice into 8 wedges each. Put the pita wedges in a mixing bowl, drizzle with the olive oil and lightly toss to coat.

Top the chicken mixture with an even layer of pita wedges. Bake until the pita is golden brown, about 20 minutes.

Top with the salad.

Our pastry chef Mary, who’s from Minneapolis, inspired this recipe, and I make it a few times every winter for family meal at the restaurant. It’s pretty killer and is made from ingredients we have on hand, like chicken, tahini and shawarma spice.

1 pint cherry tomatoes, halved 8 Persian cucumbers, chopped 1 bell pepper, cut into ½-inch cubes 1 small red onion, finely chopped 5 sprigs parsley, leaves finely chopped 1 sprig mint, leaves finely chopped Grated zest and juice of 4 large lemons ½ cup white wine vinegar ½ cup za’atar 1 preserved lemon 1 cup extra-virgin olive oil Kosher salt 2 cups crumbled Bulgarian feta cheese 1. Combine the tomatoes, cucumbers, bell pepper, red onion, parsley and mint in a large bowl. Top with the lemon zest.

2. Make the vinaigrette: In a separate mixing bowl, whisk the lemon juice, vinegar and ¼ cup za’atar. Slice the preserved lemon into quarters; cut out and discard everything but the yellow peel. Finely chop the preserved lemon peel, then add to the bowl with the vinegar mixture. Whisk together, then slowly whisk in the olive oil.

Season the salad with salt, then add some of the vinaigrette and toss. Top with the feta and remaining ¼ cup za’atar.

PUMPKIN-APPLE CARAMEL HOTDISH ACTIVE: 25 min l TOTAL: 1½ hr SERVES: 8 to 10

FOR THE PUMPKIN CAKE LAYER 1 tablespoon unsalted butter, for the pan 1 cup all-purpose flour ¾ teaspoon baking soda ½ teaspoon kosher salt 1 cup pure pumpkin puree ¼ cup heavy cream ½ cup vegetable oil ½ cup granulated sugar ½ cup lightly packed brown sugar 2 large eggs 2 teaspoons pure vanilla extract 2 teaspoons pumpkin pie spice FOR THE APPLE LAYER 3 large apples, peeled and finely diced ½ cup lightly packed brown sugar 1 teaspoon ground cinnamon Pinch of kosher salt

1. Preheat the oven to 350˚. Butter a 9-inch square (or other 2½-quart) baking dish.

2. Make the pumpkin cake layer: In a large bowl, whisk together the flour, baking soda and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla and pumpkin pie spice, then whisk to combine. Spread the batter evenly in the baking dish.

3. Make the apple layer: In the same bowl, toss the apples, brown sugar, cinnamon and salt. Scatter the apples evenly over the pumpkin batter.

4. Make the topping: Using the same bowl again, combine the melted butter, flour, brown sugar, oats and salt until small clumps form. Spread the topping evenly over the apples.

5. Place the baking dish on a baking sheet to insulate the bottom while it bakes and to catch any drips. Bake until the cake is slightly domed and the edges are set and gently bubbling and a toothpick comes out with moist crumbs but is not wet, 60 to 75 minutes. Serve hot or at room temperature.

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FRANÇOIS: SARAH KIEFFER.

FOR THE TOPPING 6 tablespoons unsalted butter, melted ¾ cup all-purpose flour ¾ cup lightly packed brown sugar ¾ cup rolled oats ¼ teaspoon kosher salt

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ZOË FRANÇOIS zoebakes.com, Minneapolis

This is a combination of my pumpkin spice bundt cake— another Midwestern classic—and a caramelly apple crisp. It’s perfect straight from the oven with a scoop of ice cream as dessert, then served warm the next morning for breakfast.

Food Network, Halloween Wars, and their respective logos are trademarks of Television Food Network, G.P. © 2021 Television Food Network, G.P. All rights reserved.

A demonic desserts duel

Season Premiere Sept 19

SUNDAY 9/8C

part of Ghostober streaming on

party time I SPECIAL

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

HALLOWEEN SECTION

Make It and Break It Turn yogurt into a fun Halloween treat: Mix 2 cups plain Greek yogurt with ¼ cup honey and 1 teaspoon vanilla extract, then spread on a parchment-lined baking sheet until it’s about ¼ inch thick. Top with black sesame seeds, chocolate-covered sunflower seeds or mini chocolate chips and chopped candied orange peel. Freeze until firm, then break into pieces. Have some for breakfast if you want—it’s yogurt after all!

—Cory Fernandez

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BRUNCH Halloween is on a Sunday this year— so get the fun started early!

Sausage worms

Bloody Berry Fruit Salad RECIPES BY

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MELISSA GAMAN AND KHALIL HYMORE

Cobweb hot cocoa

PHOTOS: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: CHRISTINA LANE.

Potat0Beet Hash with eyeball eggs

pumpkin cheesecake babka OCTOBER 2021

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SAUSAGE WORMS ACTIVE: 15 min l TOTAL: 15 min SERVES: 6

1 9

1 1

tablespoon plus 1 teaspoon unsalted butter links refrigerated fully cooked chicken breakfast sausages (from two 7.5-ounce packages), quartered lengthwise tablespoon apple cider vinegar tablespoon packed light brown sugar

1. Heat 1 tablespoon butter in a large nonstick skillet over mediumhigh heat. Add the sausage pieces in a single layer and cook, tossing occasionally, until lightly browned and beginning to curl, about 5 minutes.

2. Stir the vinegar and brown sugar in a small bowl. Add to the skillet along with the remaining 1 teaspoon butter.

Cook, stirring, until the brown sugar caramelizes on the sausages and the vinegar and butter create a light glaze, 2 to 3 more minutes.

BLOODY BERRY FRUIT SALAD

POTATO-BEET HASH WITH EYEBALL EGGS

ACTIVE: 10 min l TOTAL: 30 min SERVES: 6

ACTIVE: 40 min l TOTAL: 50 min l SERVES: 6

1 ¼ 1

cup seedless raspberry jam 20-ounce can lychees in syrup, drained, 2 tablespoons syrup reserved 1½ teaspoons fresh lime juice 1½ cups seedless red grapes, halved 1 6-ounce container raspberries (about 1¼ cups) 1 6-ounce container blackberries (about 1 cup) 1. Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.

2. Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red.

COBWEB HOT COCOA ACTIVE: 20 min l TOTAL: 20 min l

4 cups milk ⅔ cup sugar ⅔ cup black cocoa powder Pinch of salt 2 ¾ cup mini marshmallows 1.

8 to 10 minutes.

2. Add the chocolate to the pan; whisk until fully dissolved and smooth.

Keep warm.

3. Put the mini marshmallows in a microwave-safe bowl and microwave until puffy, 10 to 20 seconds. Stir with a fork until smooth, then let cool slightly.

4. Pour the hot cocoa into mugs. Using the fork, lift up some of the melted marshmallow and drape it over each mug, zigzagging strands of marshmallow across the top.

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pound medium Yukon Gold potatoes (about 3), diced Kosher salt 5 tablespoons extra-virgin olive oil, plus more for the pan Freshly ground pepper 1 small bunch red Swiss chard, leaves torn and stems sliced 4 scallions, thinly sliced ¾ teaspoon dried thyme, lightly crushed with your fingers 2 8.8-ounce packages fully cooked beets, diced 4 cloves garlic, finely chopped 6 large eggs 6 thin slices pimiento-stuffed olives (2 to 3 olives) Hot sauce, for serving 1. Put the potatoes in a medium saucepan and cover with cold water by about 1 inch. Season with salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are barely tender, 4 to 5 minutes.

Drain well and let cool at least 5 minutes.

2. Heat ¼ cup olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until the potatoes are browned and crisp, 10 to 15 minutes.

Remove to a large plate, leaving the excess oil behind.

3. Add the chard stems, scallions and thyme to the skillet and cook, stirring, until crisp-tender, about 3 minutes; season with salt and pepper. Stir in the beets and garlic until combined, then gradually add the chard leaves, stirring to wilt before adding more.

Add 2 tablespoons water and continue to cook until the greens are wilted and tender, about 5 minutes.

4. Return the potatoes to the skillet. Cook, stirring, until heated through, 2 to 3 minutes. Season with salt and pepper.

5. Meanwhile, heat the remaining 1 tablespoon olive oil in a second large nonstick skillet over medium-high heat. Working in batches, crack the eggs into the hot skillet; season with salt and pepper.

Cook until the whites are almost set, 3 to 5 minutes.

Top each yolk with a slice of pimiento-stuffed olive, then cover the pan to finish fully cooking the white around the yolk, about 2 minutes.

6. Top the hash with the eggs. Drizzle with hot sauce.

To store the babka, wrap in plastic and keep at room temperature for up to 3 days, or wrap in plastic, then foil and freeze up to 3 months.

PUMPKIN CHEESECAKE BABKA ACTIVE: 1½ hr l TOTAL: 3½ hr (plus 8 hr refrigerating) l MAKES: 2 loaves

FOR THE DOUGH ¼ teaspoon granulated sugar 3 tablespoons warm water (about 100˚) 1 ¼-ounce package active dry yeast 1 cup pure pumpkin puree ⅔ cup packed dark brown sugar 1 teaspoon fine salt 4 large eggs 4½ cups all-purpose flour, plus more for dusting 1½ sticks (12 tablespoons) unsalted butter, cut into cubes and at room temperature, plus more for the pans Vegetable oil, for the bowl

FOR THE CREAM CHEESE FILLING 2 8-ounce packages cream cheese, at room temperature 2 large egg yolks ½ cup confectioners’ sugar 1 teaspoon pure vanilla extract FOR THE PECAN FILLING AND TOPPING 1½ cups packed dark brown sugar 3 tablespoons pumpkin pie spice 2 cups chopped pecans 1½ sticks (12 tablespoons) unsalted butter, melted ½ cup all-purpose flour 1 large egg, beaten

1. Make the dough: Combine the granulated sugar and water in a small bowl. Sprinkle the yeast over the top and stir gently. Let stand until the yeast begins to soften and turn foamy, about 5 minutes. Meanwhile, stir together the pumpkin puree, brown sugar and salt in a stand mixer fitted with the dough hook attachment.

2. Stir the yeast mixture into the pumpkin mixture. Beat in the eggs, one at a time, until combined. Mix in the flour in three or four batches on low speed until just combined.

Increase the speed to medium and beat in the butter, a few pieces at a time, until fully combined. Increase the speed to medium high and beat until the dough is smooth but still sticky, 4 to 6 minutes. Lightly oil a large bowl and add the dough, turning to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.

Punch down the dough, cover again and refrigerate at least 8 hours or overnight.

3. Make the cream cheese filling: Beat the cream cheese, egg yolks, confectioners’ sugar and vanilla in a medium bowl and beat with a mixer until combined. Set aside.

4. Make the pecan filling: Stir together the brown sugar, pumpkin pie spice and pecans in a medium bowl. Add the melted butter and mix until the pecans are coated and the sugar looks like wet sand. Transfer ½ cup of the pecan filling to a small bowl and combine with the flour (this is the topping). Set both bowls aside.

5. Preheat the oven to 350˚. Lightly butter two 9-by-5-inch loaf pans. Line each pan with parchment paper, leaving at least a 2-inch overhang on the long sides. Butter the paper and place the pans on a large rimmed baking sheet.

6. Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half.

Working with one piece of dough at a time, roll out each piece into a 10-by-18-inch rectangle.

Spread each rectangle with half of the cream cheese filling and sprinkle each with half of the pecan filling. Starting at a long side, roll up the dough into a tight log. Pinch the ends to seal in the filling. (If the dough becomes too soft, refrigerate the logs on a baking sheet until firm.)

Fold the dough in half into a horseshoe shape, then cross the right half over the left, twisting into a figure-eight shape. Twist once or twice more, then fit into the prepared pans. Loosely cover each pan with plastic wrap. Set aside until slightly risen, about 20 minutes.

7. Brush the tops of the dough with the beaten egg and sprinkle with the pecan topping.

Bake the babkas, rotating the pans halfway through, until dark golden brown, 50 to 60 minutes. (If the tops begin to brown too quickly, tent with foil and reduce the oven temperature to 325˚.) Transfer to a rack and let the babkas cool completely in the pans.

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Millions of kids are living with hunger.

Rebuilding starts with feeding every child, in every community.

Join Us NoKidHungry.org/Rebuild

BLOODY GOOD

Ketchup is the key to these spooky Halloween bites!

SNACKS BLOODY FRIES Bake frozen curly fries as the label directs. Toss with chili powder while still hot. Squeeze some ketchup into the bottom of short glasses, then add the fries, letting them hang over the sides.

Squeeze ketchup around the rim of the glasses.

COBWEB DIP Combine ½ cup ketchup with 1 tablespoon relish; spoon into a shallow bowl and smooth the top with the back of a spoon.

Put ¼ cup mayonnaise in a resealable plastic bag and snip a corner. Pipe a spiral of mayonnaise on top of the ketchup, then drag a toothpick from the center to the edges of the bowl to make a web design. Serve with chicken fingers.

SKULL BURGERS Use a paring knife to cut eyes and a nose into hamburger bun tops. Make cheeseburgers; place a piece of lettuce on each bun bottom, then a cheeseburger, then a bun top. Cut a zigzag through the bottom third of each burger to make the mouth.

Squeeze ketchup into the eye and nose holes and on the sides of the burgers.

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GORY FINGERS

PHOTO: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: SARAH SMART.

Cut 4 jumbo hot dogs in half crosswise, then cut a thin sliver off the top of each to look like a fingernail.

Cut 3 thin crosswise slits below the nail to look like knuckles.

Cut 4 crescent roll dough triangles in half; wrap a piece around the cut end of each hot dog. Bake on a parchmentlined baking sheet at 375˚ until golden, 9 to 12 minutes.

Drizzle the dough end with ketchup “blood.”

BANDAGE SANDWICHES Gently tear bread slices in half. Place on a platter, leaving a little space between the halves. Squeeze ketchup along the torn edges. For each bandage, cut a 2-inch-wide strip from the center of a bologna slice. Cut a 2-inch square from another bologna slice and place on top of the larger piece.

Use a skewer to make holes on both sides of the bologna bandage. Place on the bread and drizzle with more ketchup.

JAMES BEARD AWARD-WINNING LASSIS INN, LITTLE ROCK

arkansas.com

LET’S ’ BAKE!

foodnetmag.com/kidsbakingbook

Eyeballll It!

PHOTOS: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: SARAH SMART.

Grab some candy eyeballs and whip up a batch of edible monsters!

MATCHA MONSTER MERINGUES ACTIVE: 30 min l TOTAL: 1½ hr (plus 3 hr drying) l MAKES: 16 to 18

3 large egg whites Pinch of salt ½ teaspoon cream of tartar ¾ cup superfine sugar ½ teaspoon pure vanilla extract Candy eyeballs, for decorating 2 tablespoons matcha powder (ceremonial grade)

1. Preheat the oven to 250˚. Line two baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy.

Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then beat in the vanilla. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 more minutes.

RECIPES BY

2. Transfer the meringue to a large piping bag fitted with a large round tip. Pipe into spiral cone shapes, 2 inches in diameter and 3 inches tall, about 2 inches apart on the baking sheets. Decorate each meringue with a candy eyeball. Dust with the matcha.

3. Transfer the meringues to the oven and bake 1 hour. Turn off the oven and let the meringues stand in the oven until dry, about 3 hours or overnight.

MELISSA GAMAN AND KHALIL HYMORE

OCTOBER 2021

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BLUEBERRY-VANILLA MONSTER CEREAL TREATS ACTIVE: 30 min l TOTAL: 1 hr (plus cooling) l MAKES: 12

6

tablespoons unsalted butter, plus more for the pan and your hands ½ cup freeze-dried blueberries, plus more for decorating 1 10-ounce bag mini marshmallows ½ teaspoon pure vanilla extract ⅛ teaspoon salt 6 cups crispy rice cereal 3 ounces white chocolate, chopped Candy eyeballs, for decorating 1. Line an 8-inch square baking pan with foil or two crossed strips of parchment paper and lightly butter the foil or parchment. Grind the freeze-dried blueberries in a food processor until fine.

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2. Melt the butter in a large wide pot over medium heat. Add the marshmallows and cook, stirring, until almost completely melted.

Add the ground blueberries, vanilla and salt and stir until the blueberries are dissolved and the marshmallows are purple. Remove from the heat; add the rice cereal in two batches, stirring to coat.

3. Pour the cereal mixture into the pan. Lightly butter your hands and press the mixture into an even layer. Set aside to cool completely.

4. Put the white chocolate in a microwave-safe bowl and microwave, stirring every 20 seconds, until smooth; let cool.

5. Use the foil or parchment to lift the treats out of the pan and cut into 12 bars. Using a small offset spatula or spoon, spread the white chocolate on top of each bar, covering about half. Add 2 candy eyeballs to each. Grind more freeze-dried blueberries to use as hair. Let stand until set, about 30 minutes.

CHOCOLATE-ALMOND MONSTER SANDWICH COOKIES ACTIVE: 1 hr l TOTAL: 1½ hr (plus cooling) l MAKES: about 10

FOR THE COOKIES 1⅓ cups all-purpose flour ⅓ cup unsweetened Dutch-process cocoa powder ¼ teaspoon baking soda ¼ teaspoon salt 1 stick unsalted butter, at room temperature ¼ cup granulated sugar ¼ cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 2 ounces semisweet or bittersweet chocolate, very finely chopped FOR THE FILLING 1 4-ounce bar semisweet chocolate, chopped ½ cup smooth no-stir almond butter ¼ cup heavy cream ½ teaspoon pure vanilla extract Pinch of salt 4 tablespoons unsalted butter, at room temperature ½ cup confectioners’ sugar Candy eyeballs, for decorating 1. Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on mediumhigh speed until fluffy, 2 to 3 minutes. Add the egg and vanilla; beat until smooth. Reduce the mixer speed to low, add the flour mixture and beat until just combined. Using a rubber spatula, stir in the finely chopped chocolate, making sure all the dry ingredients are combined.

2. Transfer the dough to a large sheet of parchment paper and pack into a firm log, 8 to 9 inches long and 1½ to 2 inches wide.

Wrap and refrigerate until very firm, at least 1 hour or overnight.

3. Position racks in the upper and lower thirds of the oven and preheat to 350˚. Line two baking sheets with parchment paper.

Slice the log into ¼- to ½-inch-thick rounds (about 20) and arrange 1 inch apart on the baking sheets. If any of the rounds are uneven, press and shape into an even round. Bake until the edges are set but the centers are still soft, 12 minutes. Let cool 5 minutes on the pans, then transfer the cookies to a rack to cool completely.

4. Meanwhile, make the filling: Combine the chocolate, almond butter and heavy cream in a small saucepan. Cook over medium-low heat, stirring, until the chocolate melts and the mixture is smooth, 3 to 5 minutes. Remove from the heat, stir in the vanilla and salt and set aside to cool.

5. Beat the butter and confectioners’ sugar in a large bowl with a mixer on medium speed until fluffy, 2 to 3 minutes. Add the chocolate mixture and continue beating until smooth and lightened. Refrigerate until firm yet spreadable, about 1 hour.

6. Turn over half the cookies and spread or pipe 2 tablespoons filling on each, mounding the filling so it’s thicker to one side and forms an incline. (If the filling is too firm, let stand at room temperature to soften, then vigorously stir.) Top each with a second cookie so it sits at an angle. Fill in any gaps around the sides of the cookies with more filling. Add 2 candy eyeballs to each cookie, pressing them into the filling.

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Paint a Pumpkin!

Instagram has some bright ideas for pumpkin decorating—no carving involved!

eyes on the prize

Karla Cabido @karmita.creative Artist Austin

Paint the pumpkin with pink acrylic paint and let dry.

1

Paint the bottom half with orange acrylic paint. While it’s still wet, use a big paintbrush to blend it with the pink paint for an ombré effect.

2

Paint white eyeballs in different sizes. Then paint blue irises and black pupils, letting the paint dry between each color. Outline the eyes in black paint and add lashes.

Paint the stem gold and let dry. Spray the pumpkin with a matte-finish sealant.

4

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PUMPKIN: KARLA CABIDO/@KARMITA.CREATIVE.

3

good points

Sara Walk @tellloveandparty Blogger Huntington Beach, CA

1

Cut brightly colored tissue paper into triangles or other angled shapes.

Using a paintbrush, coat the back of each shape with Mod Podge and stick it on the pumpkin, smoothing out any air bubbles with your hands. Layer the shapes until you cover the bottom half of the pumpkin.

2

TOP PUMPKIN:: SARA WALK/TELLLOVEPARTY. WALK HEADSHOT: AUSTIN WALK. BOTTOM PUMPKIN: JESSICA ARMAS/@JESSAN_CREATIONS.

3

Paint the stem using pink acrylic paint and let dry.

Coat the entire pumpkin with a layer of Mod Podge.

a golden touch

Jessica Armas Noda @jessan_creations Artist Calgary, Alberta

Paint the pumpkin with white acrylic paint and let dry. Then paint random overlapping splotches with lavender, light blue, yellow and light pink acrylic paint, letting the paint dry between each color.

1

2

Paint more random splotches and the pumpkin’s stem with gold acrylic paint. Let dry.

Paint dots of black acrylic paint and dabs of orange acrylic paint all over the pumpkin. Spray with a matte-finish sealant.

3

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Up A

GUY

REE

Long Red Wig Beron 20-inch Party Wig, $16; amazon.com

Flame Print Shirt Flame Print Revere Collar Shirt, $26; newchic.com

Floral Top The Pioneer Woman Shark Bite Duster, $24.99; walmart.com

Spiky Blonde Wig Flair Hair Red Visor with Blonde Hair, $20; amazon.com

Drummond Ranch Baseball Cap Drummond Ranch Hat, $16; themercantile.com

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Wrap-Around Shades

Toy Basset Hound

Grable Sunglasses, $13; sunglasswarehouse.com

Charlie the Ranch Dog, $27; themercantile.com

OCTOBER 2021

Channel your favorite Food Network star this Halloween with an easy DIY costume!

BY

JAMIE M. WILSON

INA

SUNNY

Short Brown Wig Synthetic Straight Bob Wig, $11; lightinthebox.com

Curly Brown Wig CC Hair Annisoul Afro Curly Wig, $26; amazon.com

Football Food on White T-shirt From $24; shop .sunnyanderson.com

Denim Button-Down Classic Medium-Wash Jean Shirt, $30; oldnavy.com

Accessory Bobby Flay Mug,

Fun Sneakers

Hydrangea Bouquet Slip-On Shoes Dearfoams Rebecca Slipper, $26; kohls.com

Air Max Viva, $140; nike.com

Rosalind Wheeler Faux Hydrangea Bush, $23; wayfair.com

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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 October 2021 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning September 3, 2021, at 12:01 a.m. ET, through October 3, 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, email address and a guess of the number of candy eyeballs in the jar that appears in the October 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.

$500!

’

Guess how many chocolate eyeballs 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: $20 for 10 issues; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by email. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 14 No. 8.

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PHILIP FRIEDMAN.

FIRST PLACE WINS

A RT F U L LY

A G ED

GIVE A WA RM W E L C OME T O T O A S T. Finished in gently toasted then flash-charred barrels for deepened flavors of vanilla and caramel.

CLER M O N T•K E N T U C KY S H A R E G E N E R O U S L Y. D R I N K R E S P O N S I B L Y. B A S I L H A Y D E N ® K E N T U C K Y S T R A I G H T B O U R B O N W H I S K E Y. 4 0 % A L C . / V O L . © 2 0 2 1 J A M E S B . B E A M D I S T I L L I N G C O . , C L E R M O N T, K Y .

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*As compared to a Bosch refrigerator without FarmFresh System™. Results may vary among different foods. **Individual results vary depending on type, initial freshness and proper storage and use of food. ©2021 Bosch Home Appliances | www.bosch-home.com/us