Food Network Magazine - September 2015

GIADA’S Italian Picnic

FUN

Baking!!

REE’S Veggie BURGER

Strawberry Cheesecake Bars

easy recipes

TRISHA’S Blackberry COBBLER

Triple-Decker Bars

50

IES BROWNARS AND B

weeknight

grilling

spicy buffalo skirt steak l basil shrimp skewers l grilled sausage pizza

124

l

Birthday Cake Bars

Lemon Bars

YUM...

Tomato-Bacon Tart

BONUS:

KIDS MAGAZINE! You could win $1,000! See page 12

Marble Brownies

Linzer Bars

© Clinique Laboratories, LLC

Our light bulb moment.

If a woman can do at least four things at once, her skin care should too.

Visibly erase wrinkles.

Even skin tone.

Lift.

Brighten.

Clinique Smart™ Serum. Brighter skin in one week. Smoothed lines, more even-toned and lifted at 12 weeks, with visible improvements of 50% or more. Just arrived: our Clinique Smart Eye Treatment.

See unfiltered reviews at clinique.com Clinique Smart™ Custom-Repair Serum and New Eye Treatment

New For Eyes

PureLeaf.com ©2015 PURE LEAF is a trademark of the Unilever Group of Companies.

Contents Food Network Magazine

S EP T EM B E R 20 15

This tomato, bacon and gruyère tart is super easy! See page 66.

In the Know

27 School Rules • See which snacks have been given the A-OK for public schools.

29 Food News • Discover some fun facts and great new products.

33 Know It All: Meal Kits • Compare the latest dinner-kit delivery services.

36 The Cook’s Books • Read all about Ted Allen’s favorite cookbooks.

40 Damaris’ DIY Southern Wedding • Get an inside look at the Food Network star’s homespun Kentucky celebration.

45 Show Kitchen • Go behind the scenes on the set of The Kitchen—and steal some decorating tips while you’re at it.

Fun Cooking 53 So Cool • Whip up an easy soup from fresh tomatoes—and serve it hot or cold.

55 Grilled Cheese, Please • Switch up your grilled cheese: Try one of these 10 options.

61 Tomato Time • Put all those perfect tomatoes to great use.

68 50 Bar Cookies • Pick up dozens of ideas for brownies, blondies and beyond.

TART PHOTO: RYAN DAUSCH; FOOD STYLING: ANNE DISRUDE.

71 Piece of Cake! • Make a cake that looks just like a treat from the ice cream truck.

6 11 16 22 24 142 144

Recipe Index To Your Health Editor’s Letter Calendar You Asked Good Question Great Shot!

BONUS RECIPES

50

BAR COOKIES

Cover photograph

by Justin Walker Food styling: Christine Albano

SEPTEMBER 2015

PHOTOGRAPHS BY

JUSTIN WALKER

pg. 68 l

FOOD NETWORK MAGAZINE

3

Contents 36

107

125

112 Party Time

123 Aw, Shucks! • You’re probably cooking corn on the cob for way too long.

124 Southern Charm • Food Network’s Southern stars prepare a down-home Labor Day feast.

130 It’s the Bombe • Create a big banana split–flavored ice cream treat.

Weeknight Cooking 75 Weeknight Dinners • Find a whole new batch of quick, easy family meals.

94 Inside the Test Kitchen • Get notes and ideas from the chefs’ latest recipes.

98 Try This at Home: Veggie Burgers Ree Drummond makes a black bean burger that even a cowboy could love.

102 Make It Ahead: Bolognese • Ina Garten shares her secrets to a weeknight Bolognese.

Weekend Cooking 106 Giada Alfresco • Check out Giada’s simple picnic menu, sent straight from Italy.

110 Big on Basil • Discover how to use basil in amazing ways with these dinners.

116 Easy as Pie • These galettes are a great way to show off fresh summer fruit.

4

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

On the Road 133 Apple Watch • See why a single Granny Smith is getting a whole lot of attention.

135 How Do You Like Them Apples?

Find America’s best apple orchards—and learn how to make a gigantic apple pie.

Contest 146 Name This Dish! • Enter this month’s recipe-naming contest.

subscribe now and save 55% off the newsstand price at foodnetwork.com/subscribe

Try a tomatowatermelon cocktail!

See page 62.

Recipe Index APPETIZERS AND SNACKS 53

61

Chilled Tomato Soup

63

Burrata-Stuffed Tomato

66

Quick Pickled Tomatoes

Baked Tomatoes with Goat Cheese

62

Tomato Pesto

66

Tomato, Bacon and Gruyère Tart

62

Tomato Butter

62

62

Bloody Mary Tomatoes

Tomato Pizza Stacks

109

Prosciutto Cotto Pinwheels

SANDWICHES 55

55

Raisin-Walnut Grilled Cheese

56

Parisian Grilled Cheese

56

55

Italian Grilled Cheese

58

56

Brie and Apricot Grilled Cheese

56

Tex-Mex Grilled Cheese

58

Cool Cookie ideas!

FUN Pizza Grilled Cheese

58

Pastrami Grilled Cheese

78

Pesto Grilled Cheese

99

Gruyère and Thyme Grilled Cheese

CHICKEN DINNERS

Easy

pudd+ ing Awesome mix-ins

107

A teen

French Onion Grilled Cheese

Vegetarian Sloppy Joes

Black Bean Burgers

Chopped competitor

tells all!

Marinated Salumi Sandwich

PIZZA AND PASTA 76

80

Grilled Sausage Pizza with Bell Pepper Salad

Tex-Mex Shrimp and Noodles

84

Fusilli with Broccolini and Beans

88

Pasta with Roasted Tomatoes

103

Find 16 more recipes in our special kids magazine at the end of the issue!

Weeknight Bolognese

80

88

112

COMING NEXT MONTH! 50 CARAMEL TREATS on sale September 8

Grilled Bass with Buttery Tomatoes

6

Tuna Panzanella Salad

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

Thai-Style Basil Shrimp with Basil-Coconut Rice

CARAMEL TREAT: RYAN DAUSCH.

FISH AND SEAFOOD

Contents

MEAT AND POULTRY 76

Taco Tuesday Salad

90

Grilled Chicken Cordon Bleu

78

Buffalo-Style Skirt Steak and Corn

114

Beef Tenderloin with Watermelon-Basil Salad

84

125

111

Orange-Ginger Pork Chops with Dumplings

Best Barbecue Ribs Ever

Roast Basil Chicken with Basil Baby Potatoes

124

126

127

Bourbon-Bacon Slaw

Strawberry Barbecue Sauce Baked Beans

Skillet Cornbread

90

Asian Chicken Noodle Soup

SIDES AND SALADS 92

Lemony Snap Peas with Basil

64

Mediterranean Tomato Salad

92

Israeli Couscous with Cherries

66

Tomato Wedge Salad

93

Braised Radishes

93

108

Greens with Buttermilk Dressing

Tomato, Avocado and Escarole Salad

Find these bar cookies and more on page 68.

DESSERTS AND DRINKS 117

118

119

120

Nectarine-Rosemary Galette

Apricot-Plum Galette with Pistachios

Apple-Blackberry Galette

Grape Galette with Almond Cream

128

129

71

no. 37

no. 22 Blackberry Cobbler

Easy Ice Cream

131

146

Strawberry Crunch Ice Cream Cake

no. 10

no. 24

62

no. 33 Banana Split Ice Cream Bombe

“Name This Dish!”

Snow Cone

no. 18

Tomato-Watermelon Cocktail

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

7

Recipe Index #TARGETRUN RECIPES 66

120

Tomato Wedge Salad

Grape Galette with Almond Cream

131

129

Banana Split Ice Cream Bombe

Easy Ice Cream

78

Vegetarian Sloppy Joes with Spiced Tater Tots

68

Classic Brownies

99

Black Bean Burgers

68

Blueberry Coffee Cake Bars

#TARGETRUN RECIPES: FIND THESE IN OUR SPECIAL KIDS MAGAZINE!

Waffle Chicken Fingers

Pumpkin Pie Pudding

You’ll find everything you need to make these Food Network Magazine recipes at Target!

Honey-Glazed Carrots and Green Beans

Edamame with Bacon

M

..

a r getr t # a u e n. k a

n ...a Target and the Bullseye Design are registered trademarks of Target Brands, Inc.

d

sa lad

!

Grab some tomatoes and try this fun twist on a wedge salad. Target has everything you need, from salad to dessert!

ma y s ke this ea

START FLAGGING YOUR FAVORITE RECIPES HERE

#targetrun

#targetrun

#targetrun

#targetrun

#targetrun

#targetrun

#targetrun

#targetrun

#targetrun

#targetrun

#targetrun

#targetrun

Find a tip from Food Network Kitchen under every sticker.

©2015 Target Brands, Inc. Target and The Bullseye Design are registered trademarks of Target Brands, Inc. C-000020-04-004

pb &

yay!

Three ways to fun up everybody’s favorite target.com/recipes

Contents

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

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section.

Taco tuesday Salad

grilled Chicken Cordon Bleu

CALORIES: 398

CALORIES: 437

Grilled Bass with buttery Tomatoes

Asian Chicken Noodle Soup

page 80

page 90

CALORIES: 420

CALORIES: 400

page 76

page 90

ONE TOMATO, TWO TOMATO

Tomatoes are at their best right now and their benefits extend well beyond flavor. Studies have found that they may boost heart health and decrease the risk of breast cancer and prostate cancer. And tomatoes become even healthier when cooked, because heat increases the level of lycopene, a powerful antioxidant.

Chop up tomatoes for a tuna salad ( page 88).

add an EGG!

Roast tomatoes and add to pasta ( page 88).

A recent study found that topping a salad with an egg may help your body absorb carotenoids, antioxidants that can reduce inflammation. Try putting a fried egg on the salads on pages 92 and 108, or crumble a hard-boiled egg over your favorite dinner salad.

Find 10 other ways to serve tomatoes on page 61.

GLUTEN FREEBIES

This issue is full of gluten-free options, including these back-to-school bar cookies in the insert on page 68.

(Just make sure you read labels to avoid any trace amounts of gluten.)

Peanut ButterChocolate Bars No. 38

Everything Bars No. 39

Honey Granola Bars No. 41

Triple-Berry Granola Bars No. 42

Trail Mix Granola Bars No. 43

SEPTEMBER 2015

No-Bake ApricotPistachio Bars No. 45

l

FOOD NETWORK MAGAZINE

11

Contents

Star Search

Alex Guarnaschelli Ina Garten All-Star Academy; Barefoot Contessa: Chopped; Alex’s Day Off; Back to Basics Iron Chef America pgs. 24, 102 pg. 24

“Thankfully, I no longer part my hair in the center or attempt to make my own clothing.

Otherwise, I’m pretty much exactly the same as I was in high school.”

Damaris Phillips Southern at Heart pgs. 40, 126

Curtis Stone All-Star Academy; Beach Eats U.S.A. pg. 24

NEXT MO NG

add the apples...

We’re crazy about apples, and we’re giving away $5,000 to prove it!

Count the photos of apples in this issue and enter for a chance to win at foodnetworkmagazine .com/fnmapples.

Five people will each win $1,000!

Follow us @Cuisinart FOOD NETWORK MAGAZINE

Trisha Yearwood Trisha’s Southern Kitchen pgs. 24, 128

“I was a pretty rambunctious teenager.

I enjoyed being outside more than being in the classroom, truthfully.”

win big!

12

Jeff Mauro The Kitchen; Sandwich King pg. 58

“I always made my own lunches, like any future chef should, and some of them were, um, interesting.”

“I was an ‘A’ student.

I was kind of nerdy.”

●

Macy’s • Williams-Sonoma • Amazon

Katie Lee The Kitchen pg. 124

Ree Drummond The Pioneer Woman pg. 98

●

SEPTEMBER 2015

H! NT

Working late? Need to pick up the kids from soccer practice? Not a problem!

Our 24-hour timer and automatic Keep Warm setting promise a fresh-cooked meal, served hot and delicious, whenever you’re ready to eat!

Giada De Laurentiis Giada in Italy; Food Network Star pg. 106

PUMPKIN SPICE SNACKS on sale September 8

APPLES PHOTO: RALPH SMITH; FOOD STYLING: MICHELLE GATTON. PUMPKIN PHOTO: GETTY IMAGES.

With 3 fully programmable cooking functions, including Slow Cook, Brown/Sauté, and Steam, combination cooking has never been easier for the time-pressed cook.

Now, you can develop rich, delicious flavors you never thought possible by browning ingredients right in the unit before switching to Slow Cook.

Sunny Anderson The Kitchen; Top 5 Restaurants pg. 24

NO PURCHASE NECESSARY TO ENTER OR WIN. Count the Apples Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning August 4, 2015, at 12:01 a.m. ET through October 4, 2015, at 11:59 p.m. ET, go to foodnetwork.com/ fnmapples on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Odds of winning will depend upon the total number of eligible entries received. Open to legal residents of the 50 United States and the District of Columbia who have reached the age of majority in their state or territory of residence at time of entry. Void in Canada and Puerto Rico and where prohibited by law. Sweepstakes subject to complete official rules available at foodnetwork.com/fnmapples. Apple count is not required for entry.

Find your favorite Food Network celebs in this issue:

Ted Allen Chopped; All-Star Academy pg. 36

Between work, family, and finding time to unwind, it’s hard to imagine having the daily luxury of preparing delicious home-cooked meals.

That’s where the Cuisinart Cook Central® 3-in-1 Multicooker comes in.

What were you like in high school?

COM I

Effortless Never Tasted So Good!

Where will color take you? ®

© 2015 The Sher win-Williams Company

Discover a new world of color with the very best paint. Visit your neighborhood Sherwin-Williams store or sherwin-williams.com/color. sherwin-williams.com/color.

Editor in Chief Maile Carpenter

Creative Director Deirdre Koribanick Executive Editor Rory Evans Managing Editor Robb Riedel Food Director Liz Sgroi Photo Director Alice Albert

Editorial

Features Editor Lisa Cericola Senior Editor Yasmin Sabir Senior Associate Food Editor Ariana R. Phillips Senior Associate Editor Sarah Weinberg Market Editor Erica Cohen Online Coordinator Lauren Miyashiro Editorial Assistants Lauren Masur, Ana Rocha Interns Maria Fischer, Brooke Harty

Art

Art Director Ian Doherty

Published by Hearst Communications, Inc., a unit of Hearst Corporation 300 West 57th Street New York, NY 10019

Deputy Art Director Steven Barbeau Associate Art Director Dorothy Cury Digital Imaging Specialist Tony Ecanosti Art Assistant Rachel Keaveny

President & Chief Executive Officer Steven R. Swartz

Photography

Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr.

Photo Editor Kathleen E. Bednarek Associate Photo Editor Anna McKerrow Photo Assistant Morgan Salyer

Hearst Magazines Division

Intern Abby Nicolas

President David Carey

Copy

President, Marketing & Publishing Director Michael Clinton

Copy Chief Chris Jagger Research Editor Linda Fiorella Copy Editor David Cobb Craig

Publishing Consultants Gilbert C. Maurer, Mark F. Miller

Associate Managing Editor Heather DiBeneditto

PRINTED IN THE U.S.A.

Food Network Kitchen

Food Network

Executive Culinary Producer Jill Novatt

Editorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine

President Brooke Bailey Johnson

Senior Vice President, Culinary Katherine Alford

chocolatey

dipped bliss

Vanılla Almond runch

Test Kitchen Director Claudia Sidoti Recipe Developers Melissa Gaman, Ginevra Iverson, Stephen Jackson, Amy Stevenson

Subscriptions

Recipe Developer/Nutritionist Leah Trent Hope

Please contact customer service at service.foodnetworkmag.com or write to: Customer Service Department Food Network Magazine PO Box 6000 Harlan, IA 51593 Or call toll-free: 866-587-4653

Recipe Tester Vivian Chan Director, Culinary Product Development Mory Thomas

NEW CHOCOLATEY DIPPED BARS MADE WITH LOW-FAT ICE CREAM IN THREE FLAVORS. UP TO 190 CALORIES EACH.

Culinary Writer Rupa Bhattacharya Intern Sarah E. Rhodes

Editorial Director Ellen Levine

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

14

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

Vice President, Publisher and Chief Revenue Officer Vicki L. Wellington Associate Publisher, Integrated Marketing Peggy Mansfield Associate Publisher Wendy Nanus General Manager Salvatore Del Giudice Vice President, Group Consumer Marketing Director Rick Day

Advertising

NEW YORK Executive Account Directors Diane Anderson, 212-484-1459 Shelley Cohn, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463 Integrated Digital Sales Manager Robyn Gard, 212-484-1431 Business Manager Celeste Chun, 212-484-1442 Sales and Events Coordinator Jacquie Romano Marketing Coordinator Kathryn Gorman Sales and Marketing Assistant Casey Russo MIDWEST Advertising Director Amy Mehlbaum, 312-984-5117 Executive Account Directors Hillary Morse, 312-251-5352 Pam Thompson, 312-251-5342

Advertising Production

Group Production Director Chuck Lodato Group Production Manager Julie Bosco Premedia Manager Laura De Young

Marketing

Senior Director, Integrated Marketing Barrie Oringer Directors, Integrated Marketing Audrey White, Courtney Wladyka Associate Director, Integrated Marketing Mark B. Herman

Sales Assistant Sara Hall, 312-251-5367

Executive Director, Events and Partnerships Julie Mahoney

DETROIT Red Media Services 313-574-5726, Jani Berger

Director, Marketing Research Moira Smith

LOS ANGELES Leighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Sales Planner, 310-664-2821 TEXAS The Ingersoll Company 214-526-3800 Jennifer Walker, Lynn Wisdom PACIFIC NORTHWEST Poppy Media Meghan Tuohey, 415-990-2825 SOUTHEAST, MEXICO AND TRAVEL DIRECTOR McDonnell Media, Inc. 888-410-5220 Erin McDonnell NEW ENGLAND Brett Sylver, 212-484-1444 HAWAII Lola A. Cohen, Account Manager, 808-282-1322 DIRECT RESPONSE Christine L. Hall, Director Gina Stillo, Account Manager, 212-649-2934

Corporate Research Manager Emma Chapman

Creative Services

Creative Director Kevin Longo Art Directors Jonathan Alvis, Ilene Singer

Public Relations

Executive Director of Public Relations Nathan Christopher Director of Public Relations Lauren Picciano Manager of Public Relations Alexandra Sturm

THREE LAYERS OF CHOCOLATEY DECADENCE. ALL FOR 130 CALORIES PER BAR.

Subscriptions

Please contact customer service at service.foodnetworkmag.com or write to: Customer Service Department Food Network Magazine PO Box 6000 Harlan, IA 51593 Or call toll-free: 866-587-4653

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.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

15

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Product enhancement used to show detail.

Editor’s Letter

Getting schooled My 10-year-old nephew, Dax, came home from school last year with this math problem in his homework: Your family is having a delicious spaghetti dinner this evening! The chef needs to cook 16 potatoes.

He has already cooked seven. If each potato takes five minutes to cook, how long will it take him to cook the rest?

This question completely stumped Dax, and not because of the math. He wanted to know why someone would cook potatoes to serve with spaghetti (a fair question, unless maybe this family was planning to eat several pasta courses for dinner and one of them was gnocchi). He also wanted to know why this person would want to cook potatoes individually (was he using the world’s smallest pot?). And incidentally, how was this chef able to cook a potato through in only five minutes? That was the real stumper, and when Dax’s dad, a food-technology expert, posted the homework question on Twitter, some of the world’s great culinary minds chimed in to guess the cooking method.

Would you serve these with spaghetti?

What’s most fascinating to me is that the school so wildly underestimated how much kids know about food these days. I make the same mistake myself sometimes, but then my 5-year-old will tell me to remember the crumb coat on her birthday cake before I add the fondant (she watches a lot of cake-decorating shows), or a 13-year-old Chopped competitor will reveal that he keeps crêpe recipes in his head, “just in case.” Seriously. (The interview with him is in our kids issue at the back of the magazine.) I don’t remember exactly what I was doing at age 13, but I know I wasn’t memorizing recipes. I wasn’t figuring out how to give royal icing an ombré effect, either, which is what another 13-year-old demonstrates in the same special issue.

I would have posed the homework problem to these young culinary stars, but I’m sure that, like my nephew, they would have found it impossible to answer. Dax did end up writing the appropriate “45 minutes” on his paper, but being a kid of the culinary generation, he also included a suggestion in the margin: “Cook all the potatoes at once!”

Maile Carpenter Editor in Chief @MaileCarpenterr

POP QUIZ

16

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

A

B

C

D

CARPENTER: TRAVIS HUGGETT. POTATOES: GETTY IMAGES.

Can you identify these Food Network stars from their high school portraits?

ANSWERS: A: DAMARIS PHILLIPS (CLASS OF 1999, ATHERTON HIGH SCHOOL, LOUISVILLE, KY). B: KATIE LEE (CLASS OF 1999, CABELL MIDLAND HIGH SCHOOL, ONA, WV). C: TED ALLEN (CLASS OF 1983, CARMEL HIGH SCHOOL, CARMEL, IN). D: TRISHA YEARWOOD (CLASS OF 1982, PIEDMONT ACADEMY, MONTICELLO, GA).

Picture Day

P RO M OT I O N

GAZINE A M K R O W NET JOIN FOOD school just for kids! g at a cookin events kend ing and wee n e v e , n o o y location: m e Aftern d a c A fs l Young Che at your loca ks ealthy snac • Fun and h ities ooking activ c e v ti c ra te • In onstrations • Chef dem amples • Sponsor s

!

AND MORE

For a complete list of event dates and locations please visit foodnetmag.com Sponsored by:

©2015 Texas Pete

TEXAS PETE® LOBSTER RAVIOLI

TEXAS PETE® CARROTS AND GREEN BEANS

TEXAS PETE® SHRIMP TACOS AND MANGO SALSA

Texas Pete’s line of classic and flavorful sauces aren’t just condiments, they’re a tradition.

Get great recipe ideas and start your own at texaspete.com.

SHRIMP TACOS AND MANGO SALSA

SWEET AND SPICY GREEN BEANS AND CARROTS

Roasted Corn and Mango Salsa

2 tbsp. Texas Pete® Hotter Hot Sauce 1 cup chopped carrots 1/2 lb. green beans, chopped 2 slices bacon, chopped 1 medium onion, sliced in half-moons 1 apple, sliced in half-moons 1 tbsp. brown sugar 1/2 tsp. salt Pepper to taste

2 tbsp. Texas Pete® Original Hot Sauce 6 ears of corn, roasted and kernels cut 2 large mangos, cubed 2 large avocados, cubed 2 cloves garlic, minced 1 large red bell pepper, chopped 1 red onion, chopped 1/2 cup chopped cilantro Juice of one lime 1 tbsp. chipotles in adobo sauce, pureed Salt and pepper to taste Stir all ingredients together in a large bowl and season with salt and pepper to taste. Adjust heat level with the chipotles and add lime juice if needed.

Shrimp Tacos 6 oz. Texas Pete® Extra Mild Wing Sauce 2 lbs. small peeled and deveined shrimp 1/2 lb. shredded cabbage mix Flour tortillas Marinate the shrimp in the Texas Pete® Extra Mild Wing Sauce for one hour. Drain and sauté in a hot skillet with a little oil until they have turned bright pink and curled into a nice “C” shape. Warm the tortillas and fll with the cabbage and shrimp. Serve with the salsa and enjoy.

Blanch the carrots and green beans until nearly tender. Strain and set aside. In a large skillet, cook the bacon until nearly crisp. Add in the onions and cook until translucent and soft. Add in the apple, Texas Pete® Hotter Hot Sauce, sugar, salt and pepper. Cover and cook until apples are tender, 3-4 minutes. Stir in the beans and carrots; heat through and serve immediately.

OVEN-TOASTED LOBSTER RAVIOLI

2 tbsp. Texas Pete® Buffalo Wing Sauce 1 egg 1/2 cup milk 1 package lobster ravioli, cooked al dente’ 1 cup seasoned breadcrumbs 1 cup fresh breadcrumbs 1 cup grated parmesan cheese Texas Pete® Buffalo Wing Sauce for dipping Preheat the oven to 425 degrees. Whisk together the egg, milk and Texas Pete® Bufalo Wing Sauce and soak the cooked ravioli for a minute.

Combine the seasoned and fresh breadcrumbs in a bowl. Press the ravioli gently into the breadcrumb mixture and place on a greased baking sheet. Spray the breaded ravioli on both sides with oil and bake in the hot oven for 15 minutes, turning once. Sprinkle with the cheese and serve hot with Texas Pete® Bufalo Wing Sauce for dipping.

P RO M OT I O N

E

AT

URI N

G

F

C A R LO S

SANTANA

RAVINIA AUGUST 29, 2015 H I G H L A N D PA R K, I L L I N O I S

Special appearance by Jef Mauro, co-host of The Kitchen ✦ Food Network Magazine Lawncierge ✦ Fun sponsor experiences ✦ Food Network In Concert Photo Booth ✦

EATDRINKROCK EAT TO PURCHASE TICKETS VISIT WWW.RAVINIA.ORG

SPONSORED BY

Calendar

September MON

TUE

7

It’s Labor Day! Grill burgers and serve with “everything” fries. Bake frozen french fries as directed; toss with everything bagel seasoning.

4

5

8

9

10

11

12

15

16

17

18

19

23

24

25

20

21

22

28

29

27

22

Make Monday more fun with dessert fondue! Microwave 4 ounces chopped chocolate and ¼ cup milk, 30 seconds; stir to melt. Serve with skewered fruit.

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

SAT

3

14

Grilling season isn’t over! Rub a ½-pound piece of provolone with oil; grill 1 minute per side. Transfer to a skillet and grill 5 more minutes.

Serve with bread.

FRI

2

13

Try a shortcut honey cake for Rosh Hashanah: Prepare a spice cake mix, replacing half the water with honey.

Bake as directed.

THU

1

Try a fall spritzer this month: Combine equal parts chilled apple cider and sparkling wine in flutes.

6

WED

For a healthy lunch-box treat, mix 2 ripe mashed bananas, 1 cup granola and ¼ cup mini chocolate chips. Bake small scoops at 350˚, 10 to 12 minutes.

Happy fall! Buy your first pumpkin pie of the season and blend it into milkshakes.

Chop 1 slice; blend with 1 pint vanilla ice cream and ¼ cup milk.

School’s in session! Have a PB&J–inspired breakfast. Spread peanut butter and jelly between pancakes and sprinkle with chopped peanuts.

The modern espresso machine was patented on this day in 1938.

Drink espresso a new way: Pour a shot over ice, then top with tonic water.

Oktoberfest begins today in Germany! Make pretzels: Roll pizza dough into long ropes. Twist; bake at 500˚, 8 minutes.

Top with melted butter and salt.

26

Make a double batch of waffles today and freeze the extras. You can just pop them in the toaster on weekdays!

30 looking for a great gift?

Give a subscription to Food Network Magazine at foodnetwork.com/gift

FRIES, COCKTAIL AND PANCAKES: BEN GOLDSTEIN/STUDIO D; FOOD STYLING: MICHELLE GATTON. SUNFLOWER, ESPRESSO DRINK, GRANOLA AND WAFFLES: SHUTTERSTOCK. HONEY CAKE: GETTY IMAGES. CHOCOLATE CHIPS: JEFF HARRIS. PRETZEL AND PIE: ALAMY. BANANA: LEVI BROWN. MELTED PROVOLONE: ISTOCKPHOTO. CHOCOLATE FONDUE: FOTOLIA.

SUN

that’s amore Nothing gets the family feeling the love like pizza night.

Food Network is the life of the party, serving up all sorts of tools and tricks. And from prep to presentation, they make it as easy as (pizza) pie.

Get inspired. Shop pizza night must-haves at Kohls.com.

Letters

You Asked...

Food Network stars answer your burning questions.

Curtis, I find myself cooking the same thing a lot of the time.

What’s your go-to 30-minute dish?

Katie Durell via Facebook

How about one that’s ready in 28 minutes— including a 10-minute prep time? For my Chicken with Ranchera Salsa, I dice heirloom tomatoes, onion, garlic and chiles and broil them in a baking dish for a few minutes. Then I nestle chicken breasts into the salsa and broil that for about 12 minutes, until the sauce is bubbling and ever so slightly charred. I add cheese and broil again just until it melts, and I finish with a sprinkle of cilantro. Find the recipe in my latest book, Good Food, Good Life, or at foodnetwork .com/30minutechicken.

Vicky Hart Hopkinton, MA

What a cool question!

It’s a tie. My mom makes a scallop gratin (foodnetwork.com/ scallopgratin) that is a vivid childhood food memory. She also bakes skillet cornbread (foodnetwork.com/ cornbread). Both recipes are in my Old-School Comfort Food cookbook because they represent family tradition. I’d be very happy to have either dish in my future, made by my daughter.

—Alex Guarnaschelli

Cooking for Real has to be my favorite. For 10 seasons I shared recipes that got me to this point in life— childhood favorites, discoveries from my travels—and all the stories that go along with the foods I love making for family and friends. It’s hard to pick my favorite recipe, but any time I fried something was a happy day.

Ina sprinkles toasted coconut over her waffles.

s at Write to u .com/ rk o foodnetw ine. magaz

FOOD NETWORK MAGAZINE

Linnea Milner Columbus, OH

—Curtis Stone

Have a for a question ork w Food Net star?

24

Sunny, what has been your absolute favorite show to host, and what was your favorite dish to make on that show?

l

SEPTEMBER 2015

Trisha, last year I made your peanut ball recipe and it was a big hit. Do you ever make them ahead of time and freeze them?

Ina, I’m looking for some simple ways to liven up traditional breakfast food.

What are your favorite toppings for waffles?

Barbara Posen Staten Island, NY

Emily Kelleher South Boston, MA

Those peanut balls are just so, so yummy! The recipe (foodnetwork .com/peanutbutterballs) is actually Garth’s.

When his girls made them, they’d eat all of them, so there were never enough to freeze.

But if you want to make them ahead of time, they should store really well in the freezer for at least a month.

In my Make It Ahead cookbook, I have a recipe for waffles with maple syrup, toasted coconut, bananas and crème fraîche (foodnetwork .com/inaswaffles). And I also like sour cream, berries and powdered sugar. I was thinking about serving that for dinner one night recently. Wouldn’t that be great—waffles for dinner?

—Trisha Yearwood

—Ina Garten

—Sunny Anderson

The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.

WAFFLES: JOHNNY MILLER.

Alex, I know your mother is a great influence on your cooking. What is one recipe that you hope your own daughter will continue making?

When it comes to paying claims, no one flies faster.

Welcome to One Day PaySM. We process, approve, and pay in just a day.

Whether it’s accident, cancer, hospitalization or illness, no one will process and pay your claim faster than One Day PaySM from Aflac. In fact, you can get paid in just one business day when you submit online with Aflac SmartClaim® by 3 p.m. ET.* At Aflac, we do everything possible to pay your claim as fast as possible—because your expenses won’t wait. And neither should you.

Visit aflac.com/OneDayPay to learn more.

*One Day PaySM available for most properly documented, individual claims submitted online through Aflac SmartClaim® by 3 PM ET. Aflac SmartClaim® not available on the following: Short-Term Disability (excluding Accident and Sickness Riders), Life, Vision, Dental, Medicare Supplement, Long-Term Care/Home Health Care, Aflac Plus Rider and Group policies. Processing time is based on business days after all required documentation needed to render a decision is received and no further validation and/or research is required. Individual Company Statistic, 2015 Coverage is underwritten by American Family Life Assurance Company of Columbus. In New York, coverage is underwritten by American Family Life Assurance Company of New York.

Z150294

3/15

©2015 American Egg Board

Nobody knows eggs better than Bacon, Kevin Bacon. That’s why I know an egg is a great way to get 6 grams of high-quality protein for 70 calories, and no sugar or carbs. Perfect for when you’ve got your hands full being carried by someone who’s got their hands full.

IncredibleEgg.org

In the Know See the new rules for school snacking, tour the set of The Kitchen and compare the latest meal-kit delivery services.

FOOD STYLING: MICHELLE GATTON.

PHOTOGRAPH BY

RALPH SMITH

Approved for schools!

School Rules

Which is a healthier snack option for kids, mini cheese wheels or Cheetos Puffs? According to the USDA’s Smart Snacks program, whole-grain Cheetos Puffs Flamin’ Hot are A-OK but mini cheese wheels and Ready Pac Carrots with Ranch Dip are not. The program dictates which packaged goods can be sold in public school cafeterias and vending machines, based on sugar and fat limits and calcium or fiber content.

Good news, kids: Along with the Cheetos, whole-grain Rice Krispies Treats also passed the test. For more information about the guidelines, visit healthiergeneration.org.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

27

There’s always room for dessert.

Introducing the Samsung 4-Door Flex Refrigerator.

TM

With an innovative convertible zone that transforms from freezer to fridge and back with the push of a button, keeping your favorite foods within reach is easy. Maybe too easy. samsung.com/4doorflex TM

The Next Big Thing Is Here

© 2015 Samsung Electronics America, Inc. All rights reserved. Samsung is a registered trademark of Samsung Electronics Co., Ltd. All products, logos and brand names are trademarks or registered trademarks of their respective companies.

In the Know

Food News Get Someone’s

GOAT: SHUTTERSTOCK. GUM, SALT AND BROWNIE: ALAMY. CARAMELS: GETTY IMAGES.

goat

Pint for pint

Your version of Green Acres could be a mere 200 words away.

Two Alabama goat farmers are gifting their Humble Heart Farms Goat Dairy & Creamery to the person who pens the best essay. Tell them why you deserve the farm, send in the $150 entry fee and you could become the proud owner of 55 goats, 20 acres (including a house and barn) and $20,000 to run the place. The deadline is October 1; go to goatdairyessay.com.

Ben & Jerry’s is known for wacky ice cream flavors, and now the company is sharing ideas with Colorado’s New Belgium Brewing. The result: Salted Caramel Brownie Brown Ale. Not to worry—the flavor is more suds than sundae.

When a song gets stuck in your head, chew gum.

Researchers found that the repetitive jaw motion can clear your brain of catchy lyrics.

SOURCE: THE QUARTERLY JOURNAL OF EXPERIMENTAL PSYCHOLOGY

Shrinky Drink You can now combine the feel-good thrill of crushing a soda can and the do-good thrill of saving the environment: This reusable silicone water bottle compresses to just over an inch high. $20; hydawaybottle.com SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

29

In the Know

Americans use the pizza-slice emoji more often than residents of any other country, including Italy!

SOURCE: SWIFTKEY

SOURCE: HARVARD BUSINESS REVIEW

INNER BEAUTY

What becomes of fruit that’s too ugly for the produce aisle? Some companies love it for what’s inside: MisFit Juicery (misfitjuicery.co) uses them for cold-pressed juices, Fruitcycle (thefruitcycle.com) makes dehydrated apple chips and Revive Foods (revivefoods.co) churns them into five different jams.

Kiwi is the latest flavor.

One Fish, Two Fish

When boiled in a liquid, like soup or tea, this palm-size cast-iron Lucky Iron Fish gives you an extra boost of iron. And when you buy one, the company donates another to a family in Cambodia, where 30 percent of young women are anemic.

So far, the trial group has seen a 50 percent decrease in anemia. $25; luckyironfish.com

30

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

Swiss cheese might not be so holey in the future: After noticing a decline in holes in the past decade, scientists in Switzerland nosed around and figured out that the holes may be caused by microscopic hay particles that let off gas during aging. (Oddly, no one knew the cause in the past.) As dairies have modernized, less hay—and fewer holes—make it into the cheese.

THE HOLE TRUTH

JAMS AND IRON FISH: BEN GOLDSTEIN/STUDIO D. EMOJI: IEMOJI.COM. BAG AND STRAWBERRY: SHUTTERSTOCK. SWISS CHEESE: LEVI BROWN.

People who bring reusable bags to the grocery store are more likely to buy junk food, according to a new study. Researchers believe the shoppers are subconsciously rewarding themselves.

TRISTAR PICTURES PRESENTS IN ASSOCIATION WITH LSTAR CAPITAL A MARC PLATT/BADWILL ENTERTAINMENT PRODUCTION A JONATHAN DEMME FILM “RICKI AND THE FLASH”EXECUTIVEKEVIN KLINE MAMIE GUMMER AUDRA MCDONALD SEBASTIAN STAN AND RICK SPRINGFIELD PRODUCERS RON BOZMAN ADAM SIEGEL LORENE SCAFARIA BEN WAISBREN WRITTEN BY

DIABLO CODY PRODUCEDBY MARCDIRECTEDPLATT DIABLO CODY MASON NOVICK GARY GOETZMAN

BY JONATHAN DEMME

Prepared just like you would at home.

At Dietz & Watson, delicious home cooked roast beef has been a family staple for years – our Chairman Ruth “Momma” Dietz makes it all the time. So we prepare our London Broil Roast Beef from the same recipe she’s always used, tenderizing it and marinating it just like Momma does. We focus on every little detail, because we care like only family can.

Dietz & Watson. The details make all the difference.

Premium Meats & Artisan Cheeses

Visit DietzandWatson.com/details to learn more about our details.

In the Know

Know It All:

Meal Kits

Imagine that a box shows up on your doorstep tonight and contains everything you need

to make dinner, premeasured and ready to cook. This is the idea behind popular meal-kit services like Blue Apron, HelloFresh and many newcomers. Although they save time (and a trip to the grocery store), the services aren’t for everyone: Meals cost about $10 to $12 per person, and you rarely end up with leftovers. Plus, you can’t always choose what you’re having. But business is booming, and dozens of new companies are putting their own twist on the concept. Take this quiz to see if a meal kit makes sense for you, then turn the page to find the right one.

START HERE

WOULD YOU SPEND $10 TO $12 PER PERSON FOR A MEAL YOU COOK YOURSELF?

DO YOU EXPECT LEFTOVERS AT THAT PRICE?

Yes

Well, that was easy.

Meal kits aren’t right for you.

I’d rather not.

DO YOU ENJOY TRYING NEW RECIPES?

My family is picky.

PHOTO: BEN GOLDSTEIN/STUDIO D.

TRY IT!

Yes, but...

Only on weekends.

Definitely

Meal kits probably aren’t for you. Choose your own tomatoes and try the tart on page 66.

I’m willing to trust them.

Always!

I’m vegetarian.

DO YOU MAKE SEPARATE MEALS FOR THE KIDS? Yes

Choose a kit for the grown-ups from Plated or Gobble and make the kids pasta.

DO YOU MIND IF SOMEONE ELSE CHOOSES YOUR TOMATOES?

Yes

Rarely

Skip the kits; most expect you to try new dishes weekly.

No

No

TRY IT!

Choose a familyfriendly meal kit from Blue Apron.

TRY IT!

Choose a service that offers Friday delivery, like Marley Spoon or Home Chef.

TRY IT!

TRY IT!

HelloFresh and The Purple Carrot offer vegetarian and vegan meals.

Choose a meal kit for adventurous cooks from Chef’d, PeachDish or Din.

Turn the page for a meal-kit breakdown.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

33

In the Know SERVICE

34

OPTIONS

STARTING PRICE

DELIVERY ZONE

hellofresh.com

Simple, seasonal recipes with nutritional information. Vegetarian kits are available, but the company chooses those meals for you.

$69 3 meals for 2 people ($59 for vegetarian)

Nationwide, excluding Alaska and Hawaii

plated.com

Nine weekly recipe options, including fancier Chef’s Table meals for entertaining; desserts are $4 extra per person (available after initial order).

$48 2 meals for 2 people

Nationwide, excluding Alaska, Hawaii and some cities in Texas

din.co

20-minute recipes, many from well-known restaurants like San Francisco’s Souvla and Memphis’s Hog & Hominy.

$60 2 meals for 2 people

California and Nevada

peachdish.com

Southern-inspired recipes with ingredients from regional farms and purveyors; meals serve up to 8; breakfast option available.

$50 2 meals for 2 people

Nationwide, excluding Alaska and Hawaii

chefd.com

More than 100 meal choices, many by notable chefs, including Alex Guarnaschelli; favorites can be reordered anytime.

$19 1 meal for 2 people

Nationwide, excluding Alaska and Hawaii

gobble.com

One-pan meals that cook in about 10 minutes; ingredients are fully prepped and prechopped.

$72 3 meals for 2 people

California and Nevada

marleyspoon.com

Seasonal produce-driven meals; every recipe card has step-by-step photos; deliveries on Tuesdays and Fridays.

$62 3 meals for 2 people

Northeast and Mid-Atlantic regions

homechef.com

Options for almost any dietary need (gluten-free, dairy-free, vegan); meals for solo diners.

$40 4 meals for 1 person

Midwest and East Coast

thepurplecarrot.com

Vegan meals made with organic ingredients; eco-friendly packaging, including nontoxic ice packs.

$59 2 meals for 4 people, plus a snack

Northeast and Mid-Atlantic regions

blueapron.com

Meals chosen for you based on your preferences; dishes change weekly; kid-friendly and international options.

$60 3 meals for 2 people

Nationwide, excluding Alaska and Hawaii

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

With free design services and all the products to fill your new space, Lowe’s is the only place you need to bring your vision to life. Just visit Lowes.com/KitchenRemodel to start fulfilling your dreams today.

Diamond ® Delamere cherry wood and black forest finish cabinets shown. ©2015 Lowe’s. LOWE’S and Gable Mansard Design are registered trademarks of LF, LLC.

GROOMING: JOANNA STEWART. CREDIT

Ted with his cookbook collection at home in Brooklyn. The Cake Bible is one of his favorites.

36

FOOD NETWORK MAGAZINE

l

MONTH 2014 SEPTEMBER 2015

In the Know

the cook’s

books Ted Allen shows us his home library.

PHOTOGRAPH BY

SPENCER HEYFRON

CREDIT

When you walk into Ted Allen’s Brooklyn brownstone, where he lives with his interior-designer husband, Barry Rice, the first thing you see are cookbooks. Lots of them. Ted approaches cookbooks the way some people approach art: He is constantly searching for great undiscovered works, and he’s proud to put them on display. He says they make for great dinner-party conversation. There’s The Dallas Junior League Cookbook, given to him by a fan while shooting Queer Eye for the Straight Guy in Texas.

There’s a massive gilded tome from a coworker on Chopped (it’s a fake book that hides a bottle of vodka). And there’s the beloved Betty Crocker’s Cookbook his mother handed him before he went off to college. “I love learning what cookbooks people like,” Ted says. “I think it says a lot about you as a person.” Ted’s collection is arguably a lot like him: hardworking (The New Basics Cookbook), smart (Modernist Cuisine), good-looking (The Gramercy Tavern Cookbook) and fun (Mac & Cheese, Please!). And he is quick to point out that owning a bunch of cookbooks earns you some cool points these days.

“Knowing about food is an important part of being an urbane, sophisticated man,” he says with a laugh.

Turn the page to see some of Ted’s top picks.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

37

In the Know

Off the Shelf

Add some of Ted’s favorites to your own cookbook collection.

“Their most famous dish is the roasted chicken with bread salad. The chicken is seasoned for three days!”

The Zuni Cafe Cookbook $40, W. W. Norton & Company

“The person who gave this to me filled it with Post-its marking the recipes I should cook.”

The Dallas Junior League Cookbook Used from $3, Taylor Publishing Company

“This is about Charlie’s legacy— he brought the tasting menu to America. He signed mine: ‘Ted, after love, there is only cuisine.’ ”

“Esquire has published many cookbooks over the years, and I think I have them all.”

Eat Like a Man $30, Chronicle Books

“I use Alton’s books all the time.”

I’m Just Here for the Food Used from $1, new from $16, Stewart, Tabori and Chang

“I have yet to cook my way through all five volumes.”

Modernist Cuisine $625, The Cooking Lab

“No one is more devoted to the food of Thailand, Vietnam, Malaysia and Singapore than Robert Danhi.”

Southeast Asian Flavors $45, Mortar & Press

“Ina’s recipes are straightforward but always elegant, with great technique.

It’s all food you crave.”

The Barefoot Contessa Cookbook $35, Clarkson Potter

“I especially love the pictures, which put the Paul Simon song ‘Kodachrome’ in my head every time.”

Betty Crocker’s Cookbook Used from $23, Golden Press

“The best cook in any kitchen is the saucier, and I’ve never seen a bigger or deeper book on this complex craft.”

“This is about the lament of every great famous chef— that they never get to cook anymore.”

A Return to Cooking $26, Artisan

38

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

Sauces: Classical and Contemporary Sauce Making $50, Houghton Mifflin Harcourt

BOOKS: DEVON JARVIS/STUDIO D. MODERNIST CUISINE: THE COOKING LAB, LLC.

Charlie Trotter’s $50, Ten Speed Press

“The mother ship. A daunting but exhilarating catalog of classic French cuisine; great to just sit and read.”

Larousse Gastronomique Used from $28, new from $65, Clarkson Potter

“This was my first cookbook for entertaining, and I’ve tabbed so many recipes, it’s falling apart.”

The New Basics Cookbook $21, Workman Publishing Company

“The new cookie bible. To make perfect oatmeal cookies, you rest the dough overnight.”

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies $26, Artisan

“Barry and I are total fans of Dorie Greenspan. We met her at a party and bothered her all night.”

Around My French Table $40, Rux Martin/Houghton Mifflin Harcourt

In the Know

PHOTOGRAPHS BY

MARK PETERSON

Wedding

Belle J

Food Network Star winner Damaris Phillips shares the details of her big day—a DIY celebration in the heart of Kentucky.

The challenge sounds like the final test on a cooking-show competition: Throw a wedding reception for 235 people in the middle of a city street with a different place setting for each guest, an all-vegetarian menu and a 10-cake dessert buffet baked exclusively by the bride and groom. Oh, and the forecast calls for thunderstorms.

This is not, however, a cooking-show challenge; it’s Damaris Phillips’ real-life wedding day—and she’s pulling it all off without a hitch.

Damaris, who won Food Network Star in 2013 and now hosts Southern at Heart, says 40

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

she had never really given much thought to what her wedding would be like—until the minute she got engaged. As soon as education consultant Darrick Wood proposed, “I was like, ‘What are you thinking for the wedding?’” she recalls. Darrick suggested they allow themselves the night to simply enjoy being engaged. After that, though, they each wrote a top-three wedding wish list. Damaris wanted an outdoor ceremony, a parade-like procession and tables with mismatched vintage china. Darrick wanted family-style dining, a single table for everyone and, odd as it sounds (the idea came to him in a dream, he admits), he wanted each guest to bring a fork for the

couple to keep and use during a lifetime of meals.

Those six wishes led to a party in June that, despite the big size, felt charmingly homespun and personal. The couple involved the guests every step of the way: Their families voted on favorite cake flavors a few months before, Damaris’ mom and closest friends marched her down the aisle, carrying parasols and waving streamers (the parade of her wish list), and the friend who originally introduced Damaris and Darrick officiated the ceremony.

“I was so excited to marry Darrick, I would have gone to the courthouse,” Damaris says.

“But this was more fun—and a lot prettier.”

Brooch bouquet Damaris found the idea for a bouquet made of vintage floral brooches on Pinterest. As soon as she finished making hers, she swore off the site. “I wanted to stop focusing on aesthetic projects and think about the things that would make people have a good time.”

Vintage handkerchiefs Damaris and Darrick filled a fabric-lined case with handkerchiefs “for happy tears” that the guests could take home after the celebration.

Paper cranes When Darrick proposed to Damaris, he presented her with 1,000 origami cranes made from receipts, ticket stubs and notes he’d saved during their three-year courtship.

For the ceremony, they strung them together to create a backdrop that hung from the gazebo where they exchanged vows.

Table for 235 A U-shaped table accommodated all the guests, and the couple sat at the base, “where we could look out on everyone,” Damaris says.

They searched tag sales, thrift stores and flea markets for the place settings.

Personal notes Each place card included a handwritten note from the bride and groom.

Fan with a plan The wedding program served double duty as a fan—the day turned out to be a hot one.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

41

In the Know

Meatless dining Damaris has never met a piece of pork she didn’t love—but Darrick is a strict vegetarian, so they went meatless for the meal, serving veggie-and-hummus sandwiches on parmesan focaccia, plus a selection of colorful salads.

J Homemade cakes

At the wedding shower in April, Damaris and Darrick’s families helped decide the flavors for the wedding cakes. Then the couple baked them in the weeks leading up to the big day.

“It was just us at home at night, thinking up and tweaking different recipes,” she says.

Outdoor lounge Damaris set up living room furniture, quilts and picnic blankets around the park for cocktail hour.

Blackberry cobbler

Cherry-almond

Picnic baskets During the cocktail hour, guests helped themselves to bags of candied pecans and crackers with pimiento cheese and benedictine spread. At the bar: margaritas and bourbon slushies on tap.

Caramel corn

Chocolate–peanut butter Chocolate-covered strawberry

J Lemon-lavender

42

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

© 2015 The Coca-Cola Company. GOLD PEAK and GOLD PEAK THE TASTE THAT BRINGS YOU HOME are trademarks of The Coca-Cola Company.

It’s not just a backyard.

It’s a memory maker.

BIG GAME. BIG SCREEN. BIG PLATES AND BIGGER APPETITES. But there’s also something cozy about bringing the tailgate home, isn’t there? Real silverware.

Love seats instead of lawn chairs. Your kitchen at your disposal. So go all out. Be ultimate at home. Because nothing brings everyone together like good football and incredible food.

Pizza Tomate Robusto

Fresh, hot-from-the-oven, crowd-pleasing pizza, coming right up! Complete recipe at publix.com/tailgating.

In the Know

Show Kitchen

THE KITCHEN SET PHOTOS: DAVID A. LAND.

The art director of The Kitchen points out some decorating details that anyone can steal, right down to the paint color.

When art director Jed Holtz had to create the set of a new Food Network talk show, he figured he should build a kitchen that the hosts wanted to have as their own. As it turned out, the viewers wanted it, too. Ever since The Kitchen premiered in January 2014, fans have been posting compliments on Facebook and tweeting at the hosts (Sunny Anderson, Katie Lee, Jeff Mauro, Marcela Valladolid and Geoffrey Zakarian) for style and decorating advice. “That’s exactly what we were going for— a fantasy kitchen,” Jed says. He went big on basic needs

(10 gas burners, double ovens, a 20-foot island) and had fun with the rest. Jed included a mix of pieces from affordable big-box stores, independent artisans, flea markets and even his great-grandma’s cabin. If you tune in regularly, you may notice that he likes moving things around (like bowls and books on the open shelves), and he loves playing with color, too: He recently worked with Behr paint to refresh the look of the entire set. Jed took us behind the scenes to share some of his best ideas.

Turn the page to see the set!

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

45

In the Know

Get the inside scoop!

Color rules

Jed balances a strong paint color with neutral pieces, like white ceramics, and textured accessories, such as wooden bowls and cutting boards.

Backlit yard

Fridge staples Geoffrey Zakarian acts as “the set sommelier,” Jed jokes. In warm weather, rosé and San Pellegrino are usually on hand for the cast and crew.

The backyard is real—but some of the shrubs are fake and change seasonally. Natural sunlight streams in from the right and a megawatt light fixture beams rays in from the left. “We always joke that it looks like The Kitchen is shot on a planet that has two suns,” Jed says.

We don’t have the colors for this page.

These are placeholder colors.

See Rory for updates

Showcase pantry

Jed stocks the glassdoored pantry with colorful vinegars, oils and spices more for looks than actual use (it’s backlit, so the colors pop). It also contains some playful fake can labels ( like Kauffman Soup).

His-and-hers spoons

When producers were creating the set, they asked hosts to send individual wish lists. Jeff Mauro requested a carved wooden spoon, and Sunny Anderson liked it so much, Jed got her the version made especially for lefties.

Book collection

Books make a room look lived in—and they personalize a TV studio, Jed says. He chose some cookbooks and covered other books with colored paper or picked them based on the color of the spine or jacket (which explains why this collection includes a copy of James Joyce’s Ulysses).

In the Know

Decorative pots

Though the copper pots look nice hanging in the window, Jed says the hosts almost never use them for food prep. “There was a lot of fantasy involved in the design of this kitchen,” he says. “Copper cookware is part of that.”

Show-off shapes Painting the inside of shelves helps accentuate the shapes of displayed objects, Jed says.

Message center

Jed writes teasers for each segment on a group of chalkboards with chalk-ink markers. The house-shaped clock is always set to 5 p.m., a nod to Geoffrey Zakarian’s catchphrase, “It’s five o’clock somewhere.”

Flower power Fantasy island

Vintage ceramics

Jed decorates the shelves with both new and vintage ceramics, like a creamer and sugar bowl from his great-grandmother. He wants the collection to look like it has grown over time.

Jed tried five different renderings before finalizing the shape of the island: “It’s straight where they cook but rounded where they sit and hang out so they can see everyone,” he explains. Fans often ask if the countertop is Carrara marble, but it’s Formica.

“It’s a triumph of Formica, how real it looks,” he says.

Jed calls flowers “the lipstick of a room.”

Katie Lee often ends up dressing to match their colors— entirely by coincidence, he says. “Her wardrobe is very seasonal.”

Tune in on August 29 at 11a.m. ET to see the set’s new color scheme!

Get the Look Pick up some of The Kitchen’s best props for your own space.

Jed suggests this easy DIY update for almost any kitchen: Remove cabinet doors, then paint the interiors and shelves. The color here is Behr Marquee in Early Spring.

From $41 a gallon; homedepot.com

When hanging cutting boards as decorations, Jed prefers ones with interesting graphic shapes, like these Artisan Boards.

From $36; jkadams.com

“Earthy woods look great mixed with neutral white and yellow pieces,” Jed says. He keeps fruit in Wood Bark Bowls. $20 each; worldmarket.com

“Copper adds warmth to a room,” Jed says, so he splurged on a vintage set similar to All-Clad C2 Copper Clad Cookware. $1,600 for a 10-piece set; allmodern.com

Jed loves supporting independent craftspeople.

These Left-Hand Stir and Right-Hand Stir Wooden Spoons are made by Tennessee woodworker Karen Davis. $28 each; spoonmakerkds.com

BEN GOLDSTEIN/STUDIO D (7). BRUSH: SHUTTERSTOCK.

Jed looks for ceramics with sculptural silhouettes.

This piece is a reissue of Russel Wright’s classic American Modern Creamer. $40; bauerpottery.com

Jed likes the contrast of yellow ware against dark paint. Start your own collection with these Mason Cash Cane mixing bowls.

From $24 each; bedbathandbeyond.com

NO PURCHASE NECESSARY TO ENTER OR WIN. Behr Paint Makeover Sweepstakes is sponsored by Hearst Communications, Inc. Beginning August 4, 2015, at 12:01 a.m. ET through October 4, 2015, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/behrpaintmakeover on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Odds of winning will depend on the total number of eligible entries received. Open to legal residents of the 50 United States and the District of Columbia who have reached the age of majority in their state or territory of residence at time of entry. Void in Canada and Puerto Rico and where prohibited by law. Sweepstakes subject to complete official rules available at foodnetwork.com/behrpaintmakeover. Voting is not required for entry.

Different Strokes

The Kitchen producers teamed up with the experts at Behr to give the set a new color scheme. Which of the four hues below do you like best? Vote for your favorite at foodnetwork.com/behrpaintmakeover and enter for a chance to win $1,000 for Behr paint at Home Depot so you can make over your own kitchen!

Behr Marquee in Rumors From $41 a gallon; homedepot.com

Behr Marquee in Torch Red From $41 a gallon; homedepot.com Behr Marquee in Teal Motif From $41 a gallon; homedepot.com

Enter for a chance to win $1,000 to buy paint at Home Depot. Go to foodnetwork.com/ behrpaintmakeover.

WIN big!

Behr Marquee in Dolphin Blue From $41 a gallon; homedepot.com

Exclusively at NO. 1 RATED INTERIOR PAINT† ONE-COAT GUARANTEED* ONE HAPPY COUPLE

Fun Cooking Savor the end of summer with chilled tomato soup, new grilled cheese ideas and a giant ice cream bar.

FOOD STYLING: JAMIE KIMM; PROP STYLING: MARINA MALCHIN.

PHOTOGRAPH BY

RYAN DAUSCH

So Cool

We’re crazy about tomatoes this time of year and created 15 recipes for this issue—starting with an appetizer: the world’s easiest tomato soup. You’ll need just five ingredients (tomatoes, a shallot, olive oil, champagne vinegar and salt). Thinly slice the shallot and cook it in ½ cup olive oil over medium-low heat until soft, about 20 minutes. Puree 2 pounds roughly chopped heirloom tomatoes in a blender with the shallot and oil; add champagne vinegar and salt to taste. Refrigerate 1 hour to serve chilled (with a drizzle of olive oil and chives), or warm it up. Pair with one of the grilled cheeses on page 55.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

53

© 2015 The Hillshire Brands Company

Finally, 100% natural lunchmeat that’s 100% delicious.

Hillshire Farm Naturals. Slow roasted and perfectly spiced. With absolutely no artifcial ingredients or preservatives. You’ll love how it tastes or we’ll eat the costs.

Visit hillshirefarm.com/guarantee for details.

Offer valid in USA, 18+ from 7/1/15 – 9/30/15. If we “Eat it”: Limit 1 refund (up to $7.00) per household.

Offer good only with a qualifying purchase of a Hillshire Farm Naturals 8oz product. Void where prohibited.

Fun Cooking

GRILLED CHEESE, We created 10 new twists on everyone’s favorite sandwich, starting with the bread...

PHOTOGRAPHS BY

CINNAMONRAISIN

CROIS SANT

RAISIN-WALNUT GRILLED CHEESE

Combine equal parts softened cream cheese and goat cheese with chopped walnuts and a splash of maple syrup. Sandwich 2 tablespoons of the cheese mixture between 2 slices cinnamonraisin bread. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Add the sandwich and cook until golden brown and the cheese melts, 2 to 3 minutes per side, adding more butter when you flip if needed.

LEVI BROWN

PARISIAN GRILLED CHEESE

Split a croissant; spread dijonnaise on the cut sides. Sandwich with 1 slice muenster, 1 slice ham and 1 more slice muenster. Butter the outside of the sandwich. Preheat a nonstick skillet over medium-low heat; add the sandwich and top with another skillet. Cook until golden brown and the cheese melts, about 3 minutes per side.

HERO

FOOD STYLING: BRETT KURZWEIL.

ITALIAN GRILLED CHEESE

Split a hero roll; sandwich with 1 slice provolone, 4 thin slices soppressata or salami, some chopped hot cherry peppers and 1 more slice provolone. Heat 1 tablespoon olive oil in a nonstick skillet over medium-low heat; add the sandwich and top with another skillet.

Cook until golden brown and the cheese melts, 3 to 4 minutes per side.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

55

Fun Cooking BRIO CHE

KAISER ROLL

BRIE AND APRICOT GRILLED CHEESE

Spread apricot preserves on 2 slices brioche. Sandwich with brie.

Melt 1 tablespoon butter in a nonstick skillet over medium-low heat.

Add the sandwich and cook until golden brown and the cheese melts, 3 to 4 minutes per side, adding more butter when you flip if needed.

TEX-MEX GRILLED CHEESE

Split a kaiser roll; sandwich with shredded Mexican cheese blend and sliced pickled jalapeños. Butter the outside of the sandwich.

Preheat a nonstick skillet over medium-low heat, add the sandwich and top with another skillet. Cook until golden brown and the cheese melts, 3 to 4 minutes per side.

H DOUG R U O S

PIZZA GRILLED CHEESE

Spread tomato sauce on 1 slice sourdough bread.

Top with shredded mozzarella, grated parmesan, a few basil leaves and 1 more slice sourdough.

Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Add the sandwich and cook until golden brown and the cheese melts, 3 to 4 minutes per side, adding more butter when you flip if needed.

RYE

56

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

PASTRAMI GRILLED CHEESE

Spread brown mustard on 2 slices rye bread.

Sandwich with 1 slice Swiss cheese, a few slices pastrami, some sauerkraut and 1 more slice Swiss cheese. Butter the outside of the sandwich.

Preheat a nonstick skillet over medium-low heat, add the sandwich and top with another skillet.

Cook until golden brown and the cheese melts, 3 to 4 minutes per side.

Wholesome, all-natural, versatile and delicious, honey is available in an array of flavor profiles - from mild to bold. With all the buzz about honey, it’s no wonder Firmenich named it Flavor of the Year.

We’re so proud we can hardly bear it.

Visit honey.com to learn more about nature’s sweetest ingredient.

Fun Cooking FOCA CCIA

TTE BAGUE

PESTO GRILLED CHEESE

Split a 4-inch piece focaccia; spread pesto on the cut sides.

Sandwich with fresh mozzarella and baby arugula. Preheat a nonstick skillet over medium-low heat; lightly brush with olive oil.

Add the sandwich and top with a heavy skillet. Cook until golden brown and the cheese melts, 3 to 4 minutes per side.

GRUYÈRE AND THYME GRILLED CHEESE

Split a 6-inch piece baguette; sandwich with shredded gruyère and chopped thyme. Preheat a nonstick skillet over medium-low heat; lightly brush with olive oil. Add the sandwich and top with a heavy skillet. Cook until golden brown and the cheese melts, 3 to 4 minutes per side.

We asked the Sandwich King himself for his go-to grilled cheese: a white-bread classic with a twist.

JEFF MAURO’S FRENCH ONION GRILLED CHEESE ACTIVE: 45 min l TOTAL: 1 hr l SERVES: 4

½

1

tablespoon unsalted butter, plus more for spreading 1 tablespoon olive oil 2 yellow onions, sliced ¼ inch thick Kosher salt and freshly cracked pepper 1 tablespoon dry sherry

4 8 4

teaspoon finely chopped fresh thyme slices white American cheese slices country white bread slices yellow American cheese

1. Melt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper.

2. Preheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes.

58

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

A C heesy Love Le tte r

All trademarks are owned by Frito-Lay North America, Inc. © 2015

Fun Cooking

Tomato Time!

Make the most of the season with tomatoes of every size and shape.

FOOD STYLING: JAMIE KIMM; PROP STYLING: MARINA MALCHIN.

PHOTOGRAPHS BY

RYAN DAUSCH

BurrataStuffed Tomato Slice the tops off

4 large beefsteak tomatoes. Scoop out the seeds and most of the flesh. Generously drizzle with olive oil; season with salt and pepper. Fill each tomato with chopped basil and 1 whole burrata ball. Drizzle with more olive oil and sprinkle with more salt, pepper and basil.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

61

Tomato Pesto Blend 2 roughly chopped large beefsteak tomatoes, 1 cup

mint leaves, ½ cup each olive oil, toasted hazelnuts and grated parmesan, 3 anchovies and 1 garlic clove until smooth. Season with salt and pepper. Serve with bread or toss with pasta.

Tomato "Pizza" Stacks Thickly slice a tomato and season with salt, pepper and chopped oregano. Layer sliced pepperoni and fresh mozzarella between each tomato slice.

Tomato Butter Seed and quarter 2 plum tomatoes. Toss with 2 teaspoons

olive oil, 2 thyme sprigs, ½ teaspoon kosher salt and 1 garlic clove.

Spread on a baking sheet and bake at 375˚ until the tomatoes are very soft and the garlic is golden, 35 to 40 minutes. Let cool; discard the thyme sprigs. Puree the tomatoes with 1 stick softened butter and ½ teaspoon kosher salt. Serve on bread or corn on the cob.

Bloody Mary Tomatoes

Sprinkle halved assorted cherry or grape tomatoes with celery salt and hot sauce.

diced watermelon, ⅓ cup small grape or cherry tomatoes, 4 mint leaves, 2 tablespoons lime juice and 1 tablespoon sugar in a cocktail shaker. Add 2 ounces citrus vodka and ice. Shake; strain into an ice-filled glass.

Garnish with more tomatoes, mint and watermelon.

62

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

CREDIT

TomatoWtermelon Cocktail Muddle ½ cup

Fun Cooking

Pickled tomatoes will keep in the refrigerator for 1 to 2 weeks. Serve with sandwiches, cheese, cured meats or grilled fish or chicken.

Quick Pickled Tomatoes Bring 1 cup each cider vinegar

and water to a boil in a medium saucepan with ¼ cup sugar, 2 tablespoons kosher salt, 4 crushed garlic cloves, 1 teaspoon each coriander seeds, mustard seeds and black peppercorns and ¼ teaspoon red pepper flakes.

Let cool slightly. Gently poke 1 pound assorted cherry and grape tomatoes with a skewer or toothpick; place in a heatproof bowl with ½ cup roughly chopped dill. Pour the pickling liquid over the tomato mixture. Let cool to room temperature; divide among jars and refrigerate at least 4 hours.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

63

Fun Cooking

Mediterranean Tomato Salad Thinly slice 4 heirloom

tomatoes. Arrange on a platter; top with ¼ cup pomegranate seeds and 2 tablespoons each toasted pine nuts and chopped mint. Season with salt and pepper; drizzle with olive oil and sprinkle with crumbled feta.

Heirloom tomatoes can be more delicate than other varieties. Store them top-side down to keep them from bruising.

64

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

We supply the craft.

You supply the cup.

Enjoy the Starbucks coffee you love in the comfort of your home with Starbucks Iced Coffee Brewed to Personalize and Iced Espresso Classics. ®

®

Find these 48 fl. oz. bottles in your grocer’s chilled section.

© 2015 Starbucks Coffee Company. All rights reserved.

Crafted for home

Fun Cooking

Baked Tomatoes with Goat Cheese Slice the tops off 4 large beefsteak tomatoes; scoop out the seeds

and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese.

Combine ½ cup panko breadcrumbs, 2 tablespoons each olive oil, grated parmesan and chopped parsley, 1 finely grated garlic clove, 1 teaspoon each thyme leaves and grated lemon zest, and ½ teaspoon salt; sprinkle on the tomatoes. Bake at 450˚ until golden brown, about 10 minutes.

Tomato Wedge Salad Cut a large tomato into 8 wedges, leaving it attached at the base;

fan out. Season with salt and pepper and top with shredded iceberg lettuce, blue cheese dressing and crumbled cooked bacon.

Tomato, Bacon and Gruyère Tart

Roll out 1 thawed puff pastry sheet into a 10-by-14-inch rectangle on a lightly floured surface; transfer to a parchment-lined baking sheet.

Sprinkle with 1½ cups grated gruyère, leaving a 2-inch border on the long sides. Top with 4 slices crumbled cooked bacon, 3 thinly sliced small tomatoes, 2 teaspoons thyme leaves, ½ teaspoon kosher salt and a few grinds of pepper. Fold in the long sides; cut vents in the pastry. Fold in ½ inch of the short ends; pinch to seal. Brush the pastry with 1 egg beaten with 1 teaspoon water. Bake at 400˚ until golden brown, about 30 minutes.

66

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

50

Fun Cooking

BAR COOKIES Bake for a crowd: We came up with dozens of new one-pan treats.

M&M Bars

White Chocolate– Macadamia Nut Bars

Banana-Chocolate Bars

Chocolate-Mint Bars

Cherry–Chocolate Chunk Bars

Sugar Cookie Bars

Birthday Cake Bars

Snickerdoodle Bars

Apple Pie Bars

Chai Tea Bars

Ginger-Molasses Bars

Oatmeal-Raisin Cookie Bars

Oatmeal-Fig Bars

Oatmeal Shortbread Bars

Linzer Shortbread Bars

Pumpkin Spice Bars

Pecan Pie Bars

PHOTOGRAPHS BY

68

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

JUSTIN WALKER

Glazed Cappuccino Bars

Maple-Cinnamon Bars

FOOD STYLING: CHRISTINE ALBANO.

Chocolate Chip Cookie Bars

Cheesecake Bars

Strawberry Cheesecake Bars

Key Lime Cheesecake Bars

Lemon Bars

Lavender Lemon Bars

Orange Bars

Classic Brownies

Coconut Brownies

Chocolate-Hazelnut Brownies

Peanut Butter Cup Brownies

Health Nut Brownies

Marble Brownies

Classic Blondies

Butterscotch Pretzel Bars

Blueberry Coffee Cake Bars

Triple-Decker Bars

Honey Granola Bars

Triple-Berry Granola Bars

No-Bake Salted Caramel Cereal Bars

Red Currant Lemon Bars

No-Bake Cereal Bars

Gluten-Free Peanut Butter– Chocolate Bars

Everything Bars

Tropical Bars

Trail Mix Granola Bars

No-Bake Date-Nut Bars

No-Bake Apricot-Pistachio Bars

No-Bake Fruity Cereal Bars

No-Bake Chocolate– Peanut Butter Cereal Bars

No-Bake S’mores Cookie Dough Bars

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

69

50

BAR COOKIES

PHOTOGRAPHS BY

JUSTIN WALKER

50 Bar Cookies

Bar Cookie Basics 1. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Preheat the oven to 350˚ (unless making no-bake bars, Nos. 44–50).

2. Prepare your batter or dough. Spread in the prepared pan or press in using damp or oiled fingers.

3. Bake as directed, then transfer to a rack and let cool completely in the pan.

1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1½ teaspoons vanilla.

Reduce the speed to low. Add 3 cups flour and ¾ teaspoon each baking soda and salt; beat until combined. Stir in one 12-ounce bag chocolate chips. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

2. m&m Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with 1½ cups M&M’s and 1 cup mini chocolate chips.

3. White Chocolate–Macadamia nut Bars Make Chocolate Chip Cookie Bars (No. 1), using 1 tablespoon vanilla and replacing the chocolate chips with 1 cup each white chocolate chips and crushed salted macadamia nuts.

5. Maple-Cinnamon Bars Make Chocolate Chip Cookie Bars (No. 1), replacing ½ cup of the brown sugar with pure maple syrup. Add ¼ teaspoon maple extract with the vanilla and replace the chocolate chips with one 10-ounce bag cinnamon baking chips.

6. Banana-Chocolate Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1 mashed large overripe banana with the eggs; omit the baking soda and chocolate chips. Dollop ½ cup chocolate-hazelnut spread onto the batter in the pan and swirl. Bake 30 to 35 minutes.

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

FOOD STYLING: CHRISTINE ALBANO.

4. Glazed Cappuccino Bars Make Chocolate Chip Cookie Bars (No. 1), adding 2 tablespoons instant espresso powder with the butter. For the glaze, whisk 1 cup confectioners’ sugar with 1 to 2 tablespoons hot water and ½ teaspoon vanilla until smooth; drizzle over the cooled bars.

50 Bar Cookies

7. Chocolate-Mint Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with crushed chocolate-mint sandwich cookies.

8. Cherry–Chocolate Chunk Bars Make Chocolate Chip Cookie Bars (No. 1), adding ¼ teaspoon almond extract with the vanilla and replacing the chocolate chips with 1¼ cups each chocolate chunks and chopped dried cherries.

9. Sugar Cookie Bars Melt 2 sticks butter; let cool slightly. Whisk in 1½ cups sugar, 3 eggs and 1 tablespoon vanilla. Stir in 2 cups flour and ¼ teaspoon salt. Bake until the edges are set but the center is soft, about 25 minutes.

10. Birthday Cake Bars Make Sugar Cookie Bars (No. 9); fold ½ cup rainbow sprinkles into the batter before baking. Spread vanilla frosting over the cooled bars; top with more sprinkles.

11. Snickerdoodle Bars Make Sugar Cookie Bars (No. 9), adding 1½ teaspoons cream of tartar with the flour. Sprinkle with ¼ cup cinnamon sugar before baking.

12. Apple Pie Bars Sauté 2 diced peeled Golden Delicious apples in ½ stick butter with 1 tablespoon sugar and 1 teaspoon apple pie spice until softened. Make Sugar Cookie Bars (No. 9), stirring the apples into the batter. Sprinkle with coarse sugar before baking.

13. Chai Tea Bars Make Sugar Cookie Bars (No. 9), adding the contents of 2 chai tea bags with the flour. For the glaze, whisk 1 cup confectioners’ sugar with 1 to 2 tablespoons hot brewed chai tea and ½ teaspoon vanilla until smooth; drizzle over the cooled bars.

14. Ginger-Molasses Bars Make Sugar Cookie Bars (No. 9), using only ½ cup granulated sugar and adding ½ cup each light brown sugar and molasses; add 1 teaspoon ground ginger with the flour. Sprinkle with chopped crystallized ginger before baking.

15. Oatmeal-Raisin Cookie Bars Pulse 2 sticks softened butter with ¾ cup each granulated sugar and brown sugar in a food processor until combined. Add 2½ cups rolled oats, 1½ cups flour and 1 teaspoon each baking powder and salt; pulse to combine. Add 2 cups raisins, 2 eggs and 2 teaspoons vanilla; pulse until large clumps form. Bake until the edges are set but the center is soft, about 35 minutes.

16. Oatmeal-Fig Bars Make Oatmeal-Raisin Cookie Bars (No. 15), replacing ¾ cup of the all-purpose flour with whole-wheat flour and the raisins with chopped dried figs.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

50 Bar Cookies

17. Oatmeal Shortbread Bars Mix 2 cups flour with 1½ cups rolled oats, 1 cup confectioners’ sugar, 1 teaspoon baking powder and ½ teaspoon salt. Work in 3 sticks softened butter with your fingers until large clumps form. Bake until lightly browned, 30 minutes.

18. Linzer Shortbread Bars Make Oatmeal Shortbread Bars (No. 17), replacing the oats with ¾ cup almond flour and using only 2 sticks butter.

Press two-thirds of the dough into the prepared pan; spread with 1¼ cups seedless jam and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.

19. Pumpkin Spice Bars Make Oatmeal Shortbread Bars (No. 17), using 2½ cups flour and adding 1½ teaspoons pumpkin pie spice with the flour. Press three-quarters of the dough into the prepared pan; spread with 1½ cups pumpkin butter and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.

20. Pecan Pie Bars Mix 3 cups finely ground vanilla wafers with ¼ cup granulated sugar and 1½ sticks melted butter. Press into the prepared pan; bake 10 minutes. Let cool completely. Whisk 1 cup light corn syrup with ½ cup brown sugar, ½ stick melted butter, 3 eggs, 1 teaspoon vanilla and a pinch of salt; pour over the crust and top with 2 cups roughly chopped pecans. Bake until the edges are set but the center is still loose, 25 to 30 minutes. Let cool, then chill until set.

21. Cheesecake Bars Mix 3 cups finely ground graham crackers with ¼ cup sugar and 1½ sticks melted butter. Press into the prepared pan; bake 10 minutes. Let cool completely. Beat 24 ounces softened cream cheese with 1 cup sugar until smooth. Beat in 2 eggs, ¼ cup sour cream and 1 teaspoon vanilla. Spread over the crust; bake until the edges are set but the center is still loose, about 30 minutes. Let cool, then chill until set.

22. Strawberry Cheesecake Bars Make Cheesecake Bars (No. 21), using chocolate graham crackers for the crust. Swirl ⅓ cup warmed strawberry jam into the batter in the pan before baking.

23. Key Lime Cheesecake Bars Bake the crust for Cheesecake Bars (No. 21). For the filling, beat 8 ounces softened cream cheese with 2 eggs until smooth. Beat in one 14-ounce can condensed milk and ⅔ cup Key lime juice. Bake only 25 minutes.

24. Lemon Bars Mix 2 cups flour with ¾ cup confectioners’ sugar and a pinch of salt; work in 2 sticks softened butter with your fingers until large clumps form. Press into the prepared pan; bake until lightly browned, 20 to 25 minutes. Let cool 5 minutes. Whisk 5 eggs with 1½ cups sugar, 1 cup lemon juice and ⅓ cup flour until smooth; pour over the crust. Bake until set, 20 to 25 minutes. Dust the cooled bars with confectioners’ sugar.

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

50 Bar Cookies

25. Lavender Lemon Bars Make Lemon Bars (No. 24), adding 1 teaspoon each grated lemon zest and ground dried lavender with the flour for the crust.

26. Red Currant Lemon Bars Make Lemon Bars (No. 24), adding ½ cup warmed red currant jelly with the eggs.

27. Orange Bars Make Lemon Bars (No. 24), using only 2 tablespoons lemon juice and adding 1 cup orange juice and 2 teaspoons vanilla with the eggs.

28. Classic Brownies Melt 2 sticks butter with 4 ounces chopped semisweet chocolate; let cool slightly. Stir in 2 cups sugar and 4 eggs.

Whisk in 1½ cups flour, ⅓ cup unsweetened cocoa powder and ½ teaspoon salt. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

29. Coconut Brownies Whisk 3 egg whites with ½ cup sugar and ½ teaspoon salt; fold in one 7-ounce bag shredded sweetened coconut.

Make Classic Brownies (No. 28); sprinkle the coconut mixture over the batter in the pan. Bake until lightly browned, about 1 hour.

30. Chocolate-Hazelnut Brownies Make Classic Brownies (No. 28); stir ¾ cup crushed hazelnuts into the batter before baking. For the frosting, beat 1 cup chocolate-hazelnut spread with ½ stick softened butter and 2 tablespoons milk; spread over the cooled brownies. Top with hazelnuts.

31. Peanut Butter Cup Brownies Make Classic Brownies (No. 28); press 16 chocolate–peanut butter cups into the batter in the pan before baking.

32. Health nut Brownies Make Classic Brownies (No. 28), replacing 1 stick butter with ½ cup coconut oil and the cocoa powder with chocolate protein powder. Stir ¼ cup each chia seeds and chopped walnuts into the batter before baking.

33. Marble Brownies Beat 12 ounces softened cream cheese, ⅓ cup sugar and 1 egg until smooth. Make Classic Brownies (No. 28); swirl the cream cheese mixture into the batter in the pan. Bake 35 to 40 minutes.

34. classic Blondies Melt 2 sticks butter; let cool slightly. Whisk in 2 cups light brown sugar, 2 eggs and 1 tablespoon vanilla. Stir in 2½ cups flour and ¼ teaspoon each baking soda and salt. Fold in 1½ cups butterscotch chips. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

35. Butterscotch Pretzel Bars Make Classic Blondies (No. 34); swirl ½ cup butterscotch caramel sauce into the batter in the pan, then sprinkle with 1 cup broken pretzel sticks before baking.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

50 Bar Cookies

36. Blueberry Coffee Cake Bars Mix 1 cup each flour and light brown sugar, ½ cup rolled oats and ¼ teaspoon salt; cut in 1 stick cold cubed butter with a fork until large clumps form. Make Classic Blondies (No. 34), adding ½ teaspoon cinnamon with the flour; replace the butterscotch chips with blueberries. Top the batter in the pan with the crumb mixture, then bake until the edges are set and the center is firm, about 40 minutes. Dust the cooled bars with confectioners’ sugar.

37. Triple-Decker Bars Make Classic Brownie batter (No. 28) and Classic Blondie batter (No. 34). Spread the brownie batter in the prepared pan; press chocolate sandwich cookies into the top. Spread the blondie batter over the cookies. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

38. Gluten-Free Peanut Butter–Chocolate Bars Beat 3 cups creamy peanut butter with 2 cups sugar, 3 eggs, 2 teaspoons vanilla and 1 teaspoon salt until smooth. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Pour ½ cup warmed heavy cream over 6 ounces chopped semisweet chocolate, 1 tablespoon butter and a pinch of salt; whisk until smooth. Spread over the cooled bars. Chill until set.

39. everything Bars Mix 2 cups each crushed plain potato chips and salted peanuts with 1 cup each shredded sweetened coconut, chocolate chips, raisins and toffee bits. Gently press into the prepared pan; top with one 14-ounce can condensed milk. Bake until bubbling around the edges, about 30 minutes. Let cool, then chill until set.

40. Tropical Bars Mix 2 cups finely ground graham crackers with 1 stick melted butter. Press into the prepared pan and top with 1½ cups each chopped salted macadamia nuts and unsweetened coconut flakes and 1 cup each chopped dried pineapple and white chocolate chips. Top with one 14-ounce can condensed milk mixed with ½ cup cream of coconut. Bake until bubbling around the edges, 30 to 35 minutes.

41. Honey Granola Bars Toast 3 cups rolled oats, 1 cup sliced almonds and ½ cup salted sunflower seeds on a rimmed baking sheet at 350˚, 10 minutes. Melt 6 tablespoons butter with ⅔ cup brown sugar, ½ cup honey, 2 teaspoons vanilla and 1 teaspoon salt until the sugar is dissolved. Stir in the oat mixture and 1 cup chopped assorted dried fruit. Bake until lightly browned, about 20 minutes.

42. Triple-Berry Granola Bars Make Honey Granola Bars (No. 41), omitting the almonds and using ⅔ cup each dried blueberries, dried cranberries and chopped dried strawberries for the assorted fruit.

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

50 Bar Cookies

43. Trail Mix Granola Bars Make Honey Granola Bars (No. 41), replacing the almonds with salted peanuts and the dried fruit with ½ cup each raisins and mini M&M’s.

44. No-Bake date-Nut Bars Soak 5 cups pitted dates in hot water, 10 minutes; drain. Toss with 2 cups each salted cashews and almonds, 1 cup each golden raisins and unsweetened shredded coconut and 2 teaspoons grated lemon zest. Working in batches, pulse in a food processor until coarsely ground. Press into the prepared pan; press ¼ cup more coconut into the top. Chill until set.

45. No-Bake Apricot-Pistachio Bars Make No-Bake Date-Nut Bars (No. 44), replacing the cashews with pistachios and the coconut with chopped dried apricots. Add ½ teaspoon each ground cardamom and grated orange zest to the food processor; omit the coconut topping.

46. No-Bake Cereal Bars Melt 6 tablespoons butter with one 10-ounce bag mini marshmallows in a large pot, stirring, until smooth. Gently stir in ½ cup almond butter, 1 tablespoon honey, 1 teaspoon vanilla and ½ teaspoon salt. Stir in 8 cups assorted cereal and 1 cup salted almonds. Press into the prepared pan and let cool.

47. No-Bake Salted Caramel Cereal Bars Make No-Bake Cereal Bars (No. 46), replacing the almond butter and honey with ½ cup jarred dulce de leche; use ¾ teaspoon salt. Use 9 cups assorted cereal and omit the almonds. Sprinkle with flaky sea salt.

48. No-Bake Fruity Cereal Bars Make No-Bake Cereal Bars (No. 46), omitting the almond butter. Replace the assorted cereal with crispy rice cereal and the almonds with ¾ cup each crushed freeze-dried raspberries and freeze-dried bananas.

49. No-Bake Chocolate–Peanut Butter Cereal Bars Melt ½ stick butter with one 10-ounce bag mini marshmallows and ½ cup creamy peanut butter in a large pot, stirring, until smooth. Stir in 8 cups chocolate crispy rice cereal, then ½ cup mini chocolate chips. Press into the prepared pan and let cool.

50. No-Bake S’mores Cookie Dough Bars Beat 1 stick softened butter with 1 cup light brown sugar and 1 teaspoon vanilla with a mixer on medium-high speed until fluffy. Reduce the speed to low. Add 2 cups finely ground graham crackers and 1 cup flour; beat until combined. Beat in one 14-ounce can condensed milk. Stir in 1 cup each milk chocolate chips and mini marshmallows.

Press into the prepared pan and chill until set.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

Saving People Money Since 1936 ... that’s before there were TV Dinners.

GEICO has been serving up great car insurance and fantastic customer service for more than 75 years. Get a quote and see how much you could save today. geico.com | 1-800-947-AUTO | Local office

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. © 2015 GEICO

Fun Cooking

PIECE OF CAKE Make a larger-than-life ice cream treat for your next cookout.

PHOTOGRAPHS BY

ANDREW PURCELL

FOOD STYLING: KAREN TACK.

It’s as big as 50 regular ice cream bars!

We guarantee this ice cream cake will be a huge hit: It looks just like those childhood-favorite strawberry crunch bars, but it’s so much bigger! To create the cake, we sandwiched strawberry ice cream between vanilla cake then covered the whole thing in frosting and a crunchy strawberry coating. The finishing touch: a giant stick (just for show, of course).

STRAWBERRY CRUNCH ICE CREAM CAKE ACTIVE: 45 min l TOTAL: 3 hr l SERVES: 12 to 16

1 1 1 1

16- to 18-ounce box vanilla cake mix (plus required ingredients) 1.5-quart rectangular carton strawberry ice cream 1.2-ounce bag freeze-dried strawberries, crumbled (1½ cups) 16-ounce tub white frosting Turn the page for the how-to.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

71

Fun Cooking HOW TO Make the Ice Cream Cake

1

2

Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.

Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a ¾-inch strip from each long side; reserve the strips and trimmings.

4

5

Arrange the ice cream on the bottom layer of the cake.

Let soften, then smooth with an offset spatula to cover the cake, leaving a ¾-inch border on the long sides.

7

8

Preheat the oven to 350˚.

Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.

72

Press 1 reserved strip of cake against each long side of the ice cream layer.

Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.

FOOD NETWORK MAGAZINE

l

Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.

SEPTEMBER 2015

3 Cut the carton off the ice cream and set the ice cream block on a cutting board.

Slice lengthwise into thirds.

6 Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.

9 Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite.

Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.

©2015 Del Monte Foods, Inc.

Weeknight Cookıng Make something new tonight! Here are a dozen quick dinners from our test kitchen.

FOOD STYLING: JAMIE KIMM; PROP STYLING: KIRA CORBIN.

PHOTOGRAPHS BY

ANTONIS ACHILLEOS

Try orange-ginger pork chops with pan-fried dumplings.

See page 84.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

75

Weeknight Cooking

LOWCALORIE DINNER

TACO TUESDAY SALAD

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

3 4 2½ ½ 1 1 1 ½ ¼ 3 1 ¾

tablespoons vegetable oil corn tortillas, cut into thin strips teaspoons low-sodium taco or fajita seasoning red onion, chopped pound lean ground beef clove garlic, finely chopped pint cherry tomatoes, halved cup pickled jalapeños with carrots and onions, drained and chopped, plus 1 tablespoon of the brine cup chopped fresh cilantro tablespoons reduced-fat sour cream large head romaine lettuce, shredded cup shredded reduced-fat pepper jack cheese (about 3 ounces)

1. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, fry the tortilla strips, flipping, until golden, about 2 minutes. Transfer to a paper towel–lined plate using a slotted spoon. Sprinkle with ½ teaspoon taco seasoning.

2. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and cook, stirring occasionally, until just tender, about 3 minutes. Add the beef, garlic and the remaining 2 teaspoons taco seasoning. Cook, breaking up the beef with a spatula, until no longer pink, about 3 minutes. Add the tomatoes and pickled jalapeños with carrots and onions; cook until the tomatoes are slightly softened, about 3 minutes. Remove from the heat and stir in the cilantro.

3. Mix the sour cream with the jalapeño brine in a small bowl.

Divide the lettuce among bowls; top with the beef mixture, cheese, sour cream and tortilla strips.

Per serving: Calories 398; Fat 22 g (Saturated 7 g); Cholesterol 85 mg; Sodium 553 mg; Carbohydrate 17 g; Fiber 5 g; Protein 33 g

76

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

GRILLED SAUSAGE PIZZA WITH BELL PEPPER SALAD ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 pound refrigerated pizza dough, at room temperature 3 tablespoons extra-virgin olive oil 1 pound sweet or hot Italian sausages (about 6 links) 2 bell peppers (any color), thinly sliced 2 cups fresh parsley leaves ¼ red onion, thinly sliced 1 tablespoon balsamic vinegar Kosher salt and freshly ground pepper 1 cup jarred marinara sauce 1 cup shredded Italian four-cheese blend (about 4 ounces) 1. Preheat a grill to medium. Place the pizza dough on a baking sheet and brush with 1 tablespoon olive oil; set aside. Grill the sausages, turning often, until cooked through, about 8 minutes. Transfer to a cutting board and slice into ¼-inch-thick rounds; set aside.

2. Combine the bell peppers, parsley, red onion, the remaining 2 tablespoons olive oil, and the balsamic vinegar in a medium bowl.

Season with salt and pepper and toss to coat; set aside.

3. Stretch the pizza dough into a 12-inch round. Place the pizza dough directly on the grill grates; cook until the crust is golden and marked, about 5 minutes. Flip the crust and spread with the marinara sauce.

Top with half of the cheese, then the sausage and the remaining cheese. Cover and grill until the cheese melts and the crust is cooked through, about 6 more minutes. Remove the pizza from the grill; let sit 5 minutes before slicing. Serve with the bell pepper salad.

Per serving: Calories 683; Fat 37 g (Saturated 10 g); Cholesterol 49 mg; Sodium 1,595 mg; Carbohydrate 64 g; Fiber 5 g; Protein 29 g

toyota.com/corolla Options shown. ©2015 Toyota Motor Sales, U.S.A., Inc.

Weeknight Cooking

VEGETARIAN SLOPPY JOES

BUFFALO-STYLE SKIRT STEAK AND CORN

1 pound frozen Tater Tots (about 5 cups) 1 tablespoon plus ½ teaspoon chili powder ¾ teaspoon garlic powder Kosher salt and freshly ground pepper 1 14-ounce package extra-firm tofu, drained ⅔ cup ketchup ⅓ cup chili sauce (such as Heinz) 2 tablespoons vegetable oil 1 onion, chopped 1 stalk celery, chopped 1 carrot, chopped 4 hamburger buns, split 4 slices white cheddar cheese Bread-and-butter pickles, for topping

4 tablespoons unsalted butter, at room temperature 1 tablespoon Buffalo hot sauce Kosher salt 4 ears of corn, husked and halved 1½ pounds skirt steak, cut into 4 pieces 1 tablespoon extra-virgin olive oil Freshly ground pepper ¼ cup crumbled blue cheese (about 2 ounces)

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

1. Preheat the oven and bake the Tater Tots as the label directs. Toss with ½ teaspoon chili powder and ¼ teaspoon garlic powder; season with salt and pepper.

2. Meanwhile, crumble the tofu on a paper towel–lined plate. Mix the ketchup and chili sauce in a bowl. Set aside.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery, carrot and a pinch of salt. Cook, stirring, 3 minutes.

Add the remaining 1 tablespoon chili powder and ½ teaspoon garlic powder. Cook, stirring, 1 minute. Add the tofu, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, 3 minutes. Add ¾ cup of the ketchup sauce and ⅓ cup water; simmer until thickened, 2 minutes.

4. Place the bottom buns on a baking sheet. Top with the tofu mixture, the remaining ketchup sauce and the cheese. Bake until the cheese melts, 3 minutes. Add the pickles and top buns. Serve with the Tater Tots.

Per serving: Calories 696; Fat 33 g (Saturated 9 g); Cholesterol 30 mg; Sodium 1,861 mg; Carbohydrate 76 g; Fiber 6 g; Protein 24 g

78

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

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

1. Preheat a grill to medium high. Combine the butter, hot sauce and ½ teaspoon salt in a small bowl; set aside.

2. Grill the corn, turning often, until lightly charred, about 10 minutes.

Transfer to a plate. Meanwhile, rub the steak with the olive oil and season with salt and pepper. Grill 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes; slice.

3. Spread the Buffalo butter on the corn and the steak. Top the steak with the blue cheese.

Per serving: Calories 543; Fat 34 g (Saturated 14 g); Cholesterol 149 mg; Sodium 507 mg; Carbohydrate 22 g; Fiber 3 g; Protein 42 g

subscribe now and save 55%

off the newsstand price at foodnetwork.com/subscribe

S U O I C I DEL U LT .

T O B E D IF F IC E V A H ’T N S E DO ith Smithfeld ack into fall w

ay b slices, cubes Work your w ™ ortioned ham p ly ct fe er P s. uch. rite Anytime Favo ith a simple to w r o av f e at at elev better. and steaks th as never tasted h t en em ag Time man

©2015 Smithfeld

For recipes and more, visit smithfeld.com

Weeknight Cooking

GRILLED BASS WITH BUTTERY TOMATOES

TEX-MEX SHRIMP AND NOODLES

3 cups assorted cherry and/or grape tomatoes 4 tablespoons unsalted butter, melted 2 tablespoons dry white wine 1½ tablespoons chopped fresh tarragon, plus more for topping Kosher salt and freshly ground pepper Vegetable oil, for brushing 4 skin-on striped bass fillets, preferably wild (about 8 ounces each)

¼ cup vegetable oil 1 pound large shrimp, peeled and deveined 2 teaspoons chili powder Kosher salt 12 ounces fideo pasta or broken angel-hair pasta 1 white onion, thinly sliced 1 green bell pepper, thinly sliced lengthwise 1 15-ounce can diced tomatoes Sour cream, pickled jalapeños and chopped fresh cilantro, for topping

1. Preheat a grill to high. Toss the tomatoes with the melted butter, wine, tarragon, ½ teaspoon salt and a few grinds of pepper. Pile the tomatoes in the center of a 24-inch-long piece of foil. Gather the edges and crimp to seal and form a packet.

2. Brush the grill grates with vegetable oil. Brush both sides of the fish with vegetable oil; season generously with salt and pepper. Place the fish on one side of the grill, skin-side down. Grill until the fish is cooked through, 5 to 6 minutes per side. Meanwhile, grill the tomato packet on the other side of the grill, undisturbed, until the tomatoes are softened, 10 to 12 minutes.

3. Carefully open the foil packet. Spoon the tomatoes and their juices over the fish and top with more tarragon.

Per serving: Calories 420; Fat 18 g (Saturated 9 g); Cholesterol 210 mg; Sodium 520 mg; Carbohydrate 19 g; Fiber 3 g; Protein 44 g

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

1. Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and ¼ teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes; transfer to a bowl.

2. Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, 3 minutes; transfer to a separate bowl.

3. Reduce the heat to medium and add the onion, bell pepper, ½ teaspoon salt and 1 to 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes.

4. Increase the heat to medium high; stir in 2 cups water, the tomatoes, toasted noodles and ½ teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes. Stir in the shrimp. Top each serving with sour cream, pickled jalapeños and cilantro.

Per serving: Calories 619; Fat 20 g (Saturated 4 g); Cholesterol 182 mg; Sodium 893 mg; Carbohydrate 72 g; Fiber 5 g; Protein 36 g

LOWCALORIE DINNER

80

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

FISH PHOTO: RYAN DAUSCH. NOODLES PHOTO: JUSTIN WALKER.

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

P RO M OT I O N

FOOD NETWORK MAGAZINE’S

TASTE TRAVEL EXPERIENCE AN ALABAMA ROAD TRIP From our mountains to our coast, there’s fantastic food all along the way…especially during the Year of Alabama BBQ. Ditch the maps and download our apps at Alabama.Travel.

VISIT MISSISSIPPI In Mississippi, food is more than nourishment for our bodies; it’s nourishment for our souls.

We invite you to explore the biggest part of our culture. Let’s eat, y’all! visitmississippi.org

FRENCH CREOLE AVOYELLES Allons aux Avoyelles, Louisiana, for a farm-totable tour, select from local cuisine/fine dining in the Historic District, take home boudin or crawfish bread to share with family and friends! travelavoyelles.com

ENJOY THE SHOW From fine dining to the best barbecue around, more than 35 microbreweries, over 125 wineries and the oldest wine-growing region in the country, you’ll find everything you’re craving in Missouri.

Learn more at VisitMO.com.

GET HUNGRY AND #GOBR Experience all that Baton Rouge has to ofer— upscale shopping, great live music, eclectic museums and, of course, exquisite cuisine. For additional information call 800.LA.ROUGE or go to VisitBatonRouge.com. #GoBR

DISCOVER A TRUE TASTE OF PARADISE Renowned for their distinctive dining options— from fresh-of-the-boat seafood to sophisticated cuisine—Naples, Marco Island and Everglades City are earning a reputation as Southwest Florida’s foodie paradise. Paradisecoast.com

EXPLORE THE FLAVORS OF GEORGIA From farm-to-table dining, brewery tours, cooking schools, wine tastings, talented local chefs, u-pick farms and much more—Georgia is home to noteworthy and distinctive flavors that are always served with a side of our Southern hospitality.

Visit ExploreGeorgia.org to plan your trip today.

FOODIE CAPITAL OF THE CARIBBEAN Come to Puerto Rico, the All Star Island, for all-star cuisine. Don’t miss Saborea Puerto Rico: A Culinary Extravaganza from April 7–10, 2016. Tasting and demos by renowned chefs, celebrating Caribbean and World cuisine. Visit SeePuertoRico.com.

NO WEEKEND PLANS? TRY SOME OF OURS. Next time someone asks what you did last weekend, have a better answer. Start planning your action-packed Kentucky getaway today. Visit KentuckyTourism.com/famous.

HAVE YOU TASTED LAFAYETTE, LOUISIANA? Lafayette, Louisiana, has all the Cajun and Creole flavors you’ve heard of, along with the freshest Gulf seafood.

Visit TasteLafayette.com and treat your taste buds.

CAJUN GETAWAY IN LAKE CHARLES For authentic charm, culture, history and delicious Cajun cuisine, you can get your fill in Lake Charles/ Southwest Louisiana, from seafood and Cajun cooking to the delicious Boudin Trail. visitlakecharles.org PICK YOUR PASSION IN LOUISIANA Louisiana is a fantastic place to visit, and its cuisine—which includes classic dishes such as étoufée, gumbo, jambalaya and boudin—is worth its own trip. Louisianatravel.com

SAVOR SOUTH CAROLINA’S LOCAL FLAVORS As the Birthplace of Barbecue and home to a wide variety of seafood festivals, South Carolina has something on the menu for everyone. Plan your culinary adventure at DiscoverSouthCarolina.com.

VISIT PENSACOLA Escape your normal routine and explore all the Pensacola area has to ofer. Loved by explorers since 1559, our coastal communities ofer visitors a glimpse of life at sea level: Real. Relaxed. Simple. escapetopensacola.com VISIT

to find out more about these great travel destinations and receive a FREE travel planner!

Weeknight Cooking

DONE IN

20

MINUTES

ORANGE-GINGER PORK CHOPS WITH DUMPLINGS ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

½ ¼ ¼ 1 2 ¼ 4 2 1 1

cup orange juice cup low-sodium soy sauce cup honey teaspoon grated ginger cloves garlic, grated teaspoon red pepper flakes bone-in pork rib chops (½ inch thick; about 8 ounces each) tablespoons vegetable oil 1-pound package frozen vegetable dumplings (about 16) 5-ounce package mixed Asian greens (such as tatsoi and mizuna; about 8 cups)

1. Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes.

2. Preheat the broiler. Place the pork chops on a foil-lined baking sheet.

Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes.

Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest.

3. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add ¼ cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add the greens; stir until just wilted, 1 minute. Serve with the pork chops and orange sauce.

Per serving: Calories 621; Fat 27 g (Saturated 6 g); Cholesterol 135 mg; Sodium 1,221 mg; Carbohydrate 43 g; Fiber 6 g; Protein 52 g

84

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

FUSILLI WITH BROCCOLINI AND BEANS ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4

Kosher salt 12 ounces long fusilli pasta (or regular fusilli) 2 bunches broccolini (about 1 pound), trimmed and roughly chopped ⅓ cup extra-virgin olive oil, plus more for drizzling 1 red jalapeño pepper, halved, seeded and thinly sliced 2 15.5-ounce cans butter beans, drained and rinsed Freshly ground pepper ¼ cup grated pecorino romano or parmesan cheese, plus more for serving 1 cup halved bocconcini or pearl mozzarella balls (8 ounces) 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes. Reserve 1 cup cooking water, then drain.

2. Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeño and cook, stirring, until softened, about 1 minute. Add the beans, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes.

3. Add the pasta and broccolini to the skillet along with ½ cup of the reserved cooking water and the pecorino. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil.

Per serving: Calories 840; Fat 36 g (Saturated 12 g); Cholesterol 56 mg; Sodium 1,196 mg; Carbohydrate 104 g; Fiber 15 g; Protein 35 g

APPLE BLOSSOM DELIGHT

BRAMBLE LIME SPARKLER

ADVERTISEMENT

SIPS THAT SPARKLE

®

Create your own fizzy fresh-fruit refreshers with SodaStream’s NEW Sparkling Gourmet flavors created by Michelin 2-star chef Paul Liebrandt.

GREEN APPLE CUCUMBER SPRITZER

LIME BASIL FIZZ

BRAMBLE LIME SPARKLER

APPLE BLOSSOM DELIGHT

SodaStream Blackcurrant Lime Sparkling Gourmet Water 1 ounce fresh lemon juice Lemon wheel and blackberry for garnish

SodaStream Coriander Apple Blossom Gourmet Water 1 ounce fresh lemon juice 1 orange peel

Prepare the flavored water: Fizz 1 liter of cold water with your SodaStream sparkling water maker.

Flavor with SodaStream Blackcurrant Lime Sparkling Gourmet Water Mix.

Prepare the flavored water: Fizz 1 liter of cold water with your SodaStream sparkling water maker.

Flavor with SodaStream Coriander Apple Blossom Sparkling Gourmet Water Mix.

To serve, fill an 8-ounce glass halfway with ice cubes, add fresh lemon juice, fill with SodaStream Blackcurrant Lime Sparkling Gourmet Water and stir. Garnish with a lemon wheel and blackberry.

To serve, fill an 8-ounce glass halfway with ice cubes, add fresh lemon juice, fill with SodaStream Coriander Apple Blossom Sparkling Gourmet Water and stir. Garnish with an orange peel.

ADVERTISEMENT

Do your thirst better. SodaStream Sparkling Gourmet flavors use only all-natural high-quality flavorings with no artificial sweeteners or preservatives—so you can let good taste, and good times, flow.

Find more information on these great-tasting flavors and recipes at SODASTREAMUSA.COM.

LIME BASIL FIZZ SodaStream Lime Basil Sparkling Gourmet Water 1 ounce fresh lime juice 2 pieces kaffir lime leaves 1 lime twist Prepare the flavored water: Fizz 1 liter of cold water with your SodaStream sparkling water maker.

Flavor with SodaStream Lime Basil Sparkling Gourmet Water Mix. To serve, fill an 8-ounce glass halfway with ice cubes, add fresh lime juice and kaffir lime leaves, fill with SodaStream Lime Basil Sparkling Gourmet Water and stir. Garnish with a twist of lime.

GREEN APPLE CUCUMBER SPRITZER SodaStream Green Apple Cucumber Sparkling Gourmet Water ½ ounce fresh lime juice 2 slices cucumber Prepare the flavored water: Fizz 1 liter of cold water with your SodaStream sparkling water maker.

Flavor with SodaStream Green Apple Cucumber Sparkling Gourmet Water Mix. To serve, fill an 8-ounce glass halfway with ice cubes, add fresh lime juice, fill with SodaStream Green Apple Cucumber Sparkling Gourmet Water and stir. Garnish with cucumber slices.

Weeknight Cooking

TUNA PANZANELLA SALAD

PASTA WITH ROASTED TOMATOES

1 5 1½ 1 2

1½ pounds plum tomatoes ½ cup extra-virgin olive oil Kosher salt 1 zucchini, cut into ¾-inch chunks Freshly ground pepper 12 ounces campanelle pasta (or other short pasta) 4 cloves garlic, thinly sliced 1 to 2 hot pickled cherry peppers, stemmed, seeded and thinly sliced 1 tablespoon tomato paste ½ cup fresh basil, chopped ½ cup grated parmesan cheese (about 1 ounce)

8-ounce piece rosemary focaccia (about 8 ounces) tablespoons extra-virgin olive oil pounds assorted heirloom tomatoes, roughly chopped small head escarole, trimmed and chopped Persian cucumbers, quartered lengthwise and sliced ¼ inch thick 1 cup fresh basil, roughly chopped 2 tablespoon capers, drained 2 tablespoons red wine vinegar Kosher salt and freshly ground pepper 2 7-ounce jars oil-packed tuna (preferably Italian), drained and flaked 1. Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side.

Cut into cubes and transfer to a large bowl.

2. Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna.

Per serving: Calories 530; Fat 28 g (Saturated 5 g); Cholesterol 30 mg; Sodium 800 mg; Carbohydrate 34 g; Fiber 7 g; Protein 33 g

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

1. Position racks in the upper and lower thirds of the oven; preheat to 475˚. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about ½ cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.

3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and ½ cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

Per serving: Calories 650; Fat 33 g (Saturated 6 g); Cholesterol 10 mg; Sodium 240 mg; Carbohydrate 74 g; Fiber 5 g; Protein 18 g

88

THIS PAGE, PHOTOS: RYAN DAUSCH.

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

©2015 Hormel Foods, LLC

Weeknight Wellness LOWCALORIE DINNER

LOWCALORIE DINNER

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

Weeknight

½ cup firmly packed fresh parsley leaves Wellness Tip: Eat more squash! ¼ cup extra-virgin olive oil It’s loaded with 1 clove garlic, chopped antioxidants and ½ shallot, chopped vitamin A. Grated zest and juice of ½ lemon Kosher salt 1½ pounds medium summer squash, such as yellow pattypan, cousa or zucchini, cut into 1-inch chunks 4 skinless, boneless chicken breasts (6 to 8 ounces each) Freshly ground pepper 4 thin slices Swiss cheese 4 thin slices deli ham 2 cups spring mix salad blend (about 2 ounces) 1. Preheat a grill to medium. Combine the parsley, 3 tablespoons olive oil, 1 tablespoon water, the garlic, shallot, lemon zest and juice, and ½ teaspoon salt in a mini food processor and puree.

2. Toss the squash with 2 tablespoons of the parsley sauce; spread in a single layer in a large cast-iron skillet. Transfer the skillet to one side of the grill; cook until the squash softens, about 10 minutes.

3. Meanwhile, rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill on the other side of the grill until just cooked through, 4 to 5 minutes per side. Top each chicken breast with a slice of cheese, then a slice of ham. Cover and cook until the cheese melts, about 2 more minutes.

4. Serve the chicken with the salad greens and squash. Top with the remaining parsley sauce.

Per serving: Calories 437; Fat 24 g (Saturated 6 g); Cholesterol 116 mg; Sodium 501 mg; Carbohydrate 11 g; Fiber 3 g; Protein 44 g

90

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

ASIAN CHICKEN NOODLE SOUP ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

1 tablespoon toasted sesame oil 4 scallions, chopped (white and green parts separated) 1 2-inch piece ginger, peeled and finely chopped 2 cloves garlic, minced 2 cups low-sodium chicken broth 2 large skinless, boneless chicken breasts (about 8 ounces each) 2 tablespoons teriyaki sauce Kosher salt 1 cup chopped delicata or other winter squash 9 ounces fresh Asian egg noodles 1 red, yellow or orange bell pepper, thinly sliced 1 5-ounce package baby spinach (about 8 cups) 1. Heat the sesame oil in a large pot over medium heat. Add the scallion whites, ginger and garlic; cover and cook, stirring occasionally, until softened, about 3 minutes.

2. Add 5 cups water, the chicken broth, chicken breasts, teriyaki sauce and ½ teaspoon salt. Increase the heat to medium high; cover and bring to a simmer. Add the squash and reduce the heat to medium low. Cook, covered, until the chicken is just cooked through, about 7 minutes. Remove the chicken to a plate; let cool slightly, then shred.

3. Return the soup to a simmer over medium-high heat. Add the noodles and bell pepper; cook until the noodles are just tender, about 3 minutes. Add the spinach and shredded chicken. Top with the scallion greens.

Per serving: Calories 400; Fat 7 g (Saturated 1 g); Cholesterol 80 mg; Sodium 1,190 mg; Carbohydrate 50 g; Fiber 5 g; Protein 33 g

SOUP PHOTO: JUSTIN WALKER.

GRILLED CHICKEN CORDON BLEU

Weeknight Cooking

Easy Sides

LEMONY SNAP PEAS WITH BASIL

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add 1 pound trimmed sugar snap peas and ¼ teaspoon kosher salt.

Cook, stirring, until crisp-tender, 2 to 3 minutes. Toss with ½ tablespoon butter, ½ teaspoon each grated garlic and lemon zest and 1 chopped scallion. Season with lemon juice and salt. Top with chopped basil.

ISRAELI COUSCOUS WITH CHERRIES

Sauté 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1½ cups water and ½ teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, ½ cup crumbled feta, ¼ cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

PROMOTION

If your walls could talk, they’d say subscribe.

GET TONS OF IDEAS FOR EVERY ROOM IN YOUR HOUSE. SUBSCRIBE TODAY AND YOU’LL SAVE 55%.

save.hgtvmag.com

BRAISED RADISHES

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in 1 pound (2 bunches) trimmed, quartered radishes and ¼ teaspoon sugar. Add ⅓ cup water, ¼ teaspoon grated lemon zest and ½ teaspoon kosher salt. Partially cover and simmer until almost tender, 5 minutes. Uncover; cook, stirring, until most of the liquid evaporates. Season with lemon juice and chopped tarragon.

GREENS WITH BUTTERMILK DRESSING

Whisk 5 tablespoons buttermilk, 3 tablespoons olive oil, 1 tablespoon lemon juice, ½ teaspoon sugar and ¼ teaspoon kosher salt in a large bowl. Add 6 cups baby greens, 2 cups watercress, 1 cup halved grape tomatoes and 2 tablespoons chopped scallions. Season with salt and pepper. Toss to coat.

I ’ g b gluten-free Nu T ® f , ’ p k u g f B u D ® k , 2 g f p p v g, ’ p b © 2 5 B u D G g v

Weeknight Cooking

IMPORTANT SAFETY INFORMATION (CONTINUED)

H

INSIDE THE

Test Kitchen Go behind the scenes of this issue.

Katherine Alford, Senior Vice President, Culinary, Food Network Kitchen

Gehrig’s disease), myasthenia gravis, or Lambert-Eaton syndrome, as you may be at increased risk of serious side effects including difficulty swallowing and difficulty breathing from typical doses of Cosmetic.

Tell your doctor about all your medical

SCANNING THE AISLES

HAKE This firm white fish is mild in flavor and can be prepared like you would cod. Plus, we love that many wild varieties are sustainable.

PURSLANE Try swapping the watercress on page 92 for these tender leaves.

The flavor is slightly lemony.

AJÍ AMARILLO CHILES Look for these Peruvian yellow peppers as a dried spice or paste (in the Latin foods aisle).

They add a sweet heat to chicken or fish.

SUMMER SQUASH We’ve noticed a huge assortment of squash in the produce section. Try pattypan, cousa or crookneck.

MISO PASTE This umami-packed soybean paste is a staple in Japanese cooking. Stir some into salad dressings or marinades.

TACO TRIM-DOWN

We wanted to include a restaurant-style taco salad in this issue—until we did a calorie count: One taco salad typically has more than 900 calories!

Here’s how we slimmed down our version on page 76.

Replace the fried bowl with tortilla strips:

subtract 278 calories.

Leave out the guac:

subtract 130 calories.

Use lean ground beef:

subtract 73 calories.

Top with reduced-fat cheese and sour cream:

subtract 66 calories.

total calories cut:

547!

LAYER

BY LAYER

Our most-tested dish this month: the Grilled Chicken Cordon Bleu on page 90. Here’s how the dish morphed.…

94

We love when things are covered in cheese, but the chicken looked smothered!

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

A folded slice of lunch meat draped on top just didn’t seem appealing.

Our final dish looked great wrapped with a slice of cheese and ham and topped with the parsley sauce.

HAKE PHOTO: ANTONIS ACHILLEOS; FOOD STYLING: JAMIE KIMM. CHILE SPREAD AND MISO PASTE: BEN GOLDSTEIN/STUDIO D. PURSLANE: SHUTTERSTOCK. SUMMER SQUASH: GETTY IMAGES.

The test kitchen staff loves taking field trips to different grocery stores and farmers’ markets to see what’s widely available. We’re happy that these favorites are popping up everywhere.

P E

For more information refer to the Medication

ADDICTION IS HOPELESS WITHOUT YOU FDA. Visit www.fda.gov/medwatch or call 1-800-FDA-1088.

Share your story of recovery or message of hope with someone who needs to hear it.

Visit drugfree.org and join the “Stories of Hope” community.

©The Partnership for a Drug-Free America, Inc.

PROMOTION

Recipes

now at your fingertips.

With a Food Network Magazine digital subscription, you’re always connected to the star chefs you LOVE! Access recipes ANYTIME, ANYWHERE, ON ANY DEVICE Find HUNDREDS of recipes, tips, behind-the-scenes scoops and party ideas in every issue Enjoy DIGITAL-ONLY features—including an interactive shopping list!

Get every issue FIRST— before it hits newsstands!

Cook Like a Star! Anytime.

Go Digital & Save

50% OFF

the Newsstand Price

TRY IT ON YOUR TABLET TODAY AT DEAL.FOODNETWORKMAG.COM

You can make Ree’s burgers with dried beans, too.

Find the recipe at foodnetwork.com/ blackbeans.

Weeknight Cooking

Try this at home:

VEGGIE BURGERS

Ree Drummond makes a black bean burger that even a cowboy could love.

PHOTOGRAPHS BY

BLACK BEAN BURGERS

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

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

FOOD STYLING: JUDY ALLEN.

2. Make the burger mixture.

Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.

DAVID MALOSH

1. Mash the beans.

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

3. Form the patties.

Divide the bean mixture into 4 equal balls and form into 4 nice, neat patties. Black bean burgers don’t shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

99

Weeknight Cooking 4. Cook the burgers.

Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Invert a second skillet on top of the first skillet and continue cooking, 2 minutes, until the cheese is melted.

5. Top the burgers.

Combine the mayonnaise and some hot sauce in a small bowl. Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes.

❛❛

Before I met my husband, I was a vegetarian. I don’t make many meatless dishes on our cattle ranch, but I still love this one.”

100

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

New Honest® Tropical Green Tea. The zen of fresh-brewed green tea with the zing of mango and pineapple flavors. Lightly sweetened with organic cane sugar. And only at Wendy’s.® It’s more than a drink. It’s a Sip Me Up.

Need a #SipMeUp?

TM & © 2015 Oldemark LLC; © 2015 HONEST Tea, INC. HONEST, HONEST Tea, and the T Design are trademarks of HONEST Tea, Inc. At participating Wendy’s.

Weeknight Cooking

Bolognese

make it ahead

Ina Garten’s take on this classic sauce makes the ideal weeknight dinner: easy, fast and totally delicious.

Now that the evenings are getting cooler and the kids are back in school, everyone needs a good stick-to-your-ribs dinner at the end of the day. My Weeknight Bolognese takes only 30 minutes, but the hearty tomato sauce with ground sirloin, tomatoes, red wine (don’t worry, the alcohol cooks off!), oregano and lots of spices tastes like it’s been simmering on the stove all day. You can cook any boxed pasta that you have in the pantry; I prefer orecchiette (“little ears” in Italian) or small shells because they trap the sauce. A sprinkling of fresh basil, Parmesan cheese and a splash of cream at the end, and you have a delicious, satisfying dinner your whole family will love. To save even more time, you can make the sauce over the weekend and simply reheat it while you boil some pasta before dinner. And if you want to get a few extra vegetables into your kids, add some leftover cooked broccoli, cauliflower or peas to the finished sauce—they’ll never suspect!

102

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

JOHNNY MILLER

FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: BARB FRITZ.

PHOTOGRAPH BY

WEEKNIGHT BOLOGNESE

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 to 5

2

tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano ¼ teaspoon crushed red pepper flakes 1¼ cups dry red wine, divided 1 (28-ounce) can crushed tomatoes, preferably San Marzano 2 tablespoons tomato paste Kosher salt and freshly ground black pepper ¾ pound dried pasta, such as orecchiette or small shells ¼ teaspoon ground nutmeg ¼ cup chopped fresh basil leaves, lightly packed ¼ cup heavy cream ½ cup freshly grated Parmesan cheese, plus extra for serving 1. Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat and simmer for 10 minutes.

2. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil and the pasta, and cook according to the directions on the box.

3. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well.

Serve hot with Parmesan on the side.

Make-Ahead Plan Make the sauce, let it cool and refrigerate for up to 3 days. To serve, bring the sauce to a simmer while you cook the pasta, then toss the sauce with the pasta and Parmesan.

RECIPE FROM BAREFOOT CONTESSA: HOW EASY IS THAT? COPYRIGHT © 2010 BY INA GARTEN.

BY ARRANGEMENT WITH CLARKSON POTTER/PUBLISHERS, A DIVISION OF RANDOM HOUSE, LLC.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

103

© 2015 Quaker Oats Company

TOSS GREAT INGREDIENTS INTO YOUR MORNING.

Start your day on the plus side of delicious with Quaker® Real Medleys.® Try new Summer Berry Granola as a delicious snack or topping that’s loaded with crunchy clusters plus real fruit. And there’s new Banana Walnut Oatmeal +, complete with super grains and packed with diced bananas and crunchy nuts. #QuakerUp

Weekend Cooking

PHOTO: CON POULOS; FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: PAMELA DUNCAN SILVER.

Bake a summer fruit galette, make Giada’s breezy Italian lunch and cook with basil.

Combine apples and blackberries in a simple pastry crust.

See page 119.

105

Giada The star’s trip to Italy for her latest series inspires some great new recipes.

G

iada De Laurentiis was born in Italy, so every trip there is like a homecoming. Her must-see spots aren’t the usual piazzas and museums, but deeply personal places like her family’s former pasta factory in Naples and the café in Amalfi that her grandparents loved. Giada lived in Rome until she was 7, and she still has a connection to almost every major Italian city—which is what inspired her latest show, Giada in Italy. She spent a month visiting some of her favorite places, like Scala, a picturesque town on the Amalfi Coast where she and a friend played bocce and shared a picnic with the locals. “My family has played bocce for generations,” she says. “Playing it on Sunday afternoons is as traditional as hearing the church bells that morning.” Giada sent us her go-to Italian lunch menu—so you can enjoy it wherever you are.

106

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

FOOD PHOTOS: RYAN LIEBE; FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAMELA DUNCAN SILVER.

Weekend Cooking

MARINATED SALUMI SANDWICH FOR THE PESTO ½ cup raw almonds 1 small clove garlic 1½ cups fresh basil leaves 1 teaspoon grated lemon zest ¼ cup freshly grated parmigiano-reggiano cheese ½ cup extra-virgin olive oil Kosher salt

ACTIVE: 15 min l TOTAL: 15 min (plus chilling) l SERVES: 6 to 8

FOR THE SANDWICH 1 large loaf ciabatta bread, sliced in half horizontally ¼ pound thinly sliced hot coppa or other spicy salami ¼ pound thinly sliced finocchiona (fennel salami) ¾ pound fresh mozzarella, sliced or torn 2 cups baby arugula 1 small fennel bulb, thinly sliced 1½ tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil

1. Make the pesto: Place the almonds and garlic in a food processor.

Pulse to roughly chop. Add the basil, lemon zest and parmigiano and pulse to combine. Add the olive oil and ½ teaspoon salt and puree until a smooth paste forms.

2. Make the sandwich: Open the loaf of bread and pull out some of the excess bread from the inside, leaving a slightly hollowed-out loaf. Spread the pesto evenly over the inside of the bread. Layer the coppa, finocchiona and mozzarella on the bottom half of the bread.

Toss together the arugula, fennel, lemon juice and olive oil in a small bowl. Place the salad on top of the meats and cheese. Top with the remaining half of the bread and press together. Wrap the sandwich tightly in plastic wrap. Refrigerate at least 1 hour or overnight before slicing and serving.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

107

Weekend Cooking

TOMATO, AVOCADO AND ESCAROLE SALAD ACTIVE: 15 min l TOTAL: 15 min l SERVES: 4 to 6

8 ounces cherry tomatoes, halved ½ cup Castelvetrano olives, quartered ¼ cup fresh mint, chopped Kosher salt 1 large head escarole, dark green leaves removed, chopped (about 7 cups) 1 tablespoon white balsamic vinegar 3 tablespoons extra-virgin olive oil 1 avocado, chilled and diced ½ cup pine nuts, toasted

108

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

Combine the tomatoes, olives, mint and ½ teaspoon salt in a large bowl. Add the escarole, vinegar and olive oil and toss gently to coat. Sprinkle in the avocado and pine nuts.

“This light salad is perfect for a day out in the sun.”

Catch Giada in Italy, Sundays at 11 a.m. ET, starting July 19.

PROSCIUTTO COTTO PINWHEELS ⅔ ¼ ¼ 2 12 ¾

cup fresh ricotta cheese, at room temperature teaspoon chopped fresh rosemary cup freshly grated parmigiano-reggiano cheese teaspoons extra-virgin olive oil slices (½ pound) thinly sliced prosciutto cotto (Italian cooked ham) cup chopped jarred giardiniera (Italian pickled vegetables)

ACTIVE: 20 min l TOTAL: 20 min (plus chilling) l SERVES: 6 to 8

1. Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula until smooth.

2. Lay 2 pieces of prosciutto cotto on a board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the prosciutto. Sprinkle the side closest to you with 2 tablespoons giardiniera and press gently into the cheese. Roll the prosciutto into a pinwheel starting with the edge closest to you, rolling away from you.

3. Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and chill in the refrigerator at least 4 hours to firm up. To serve, unwrap the rolls and slice into ¾-inch pieces with a sharp knife.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

109

Big on

PHOTOGRAPHS BY

CON POULOS

FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS.

Basil

We used bunches of fresh basil to make three amazing dinners.

Weekend Cooking

ROAST BASIL CHICKEN

• BASIL BABY POTATOES • FRISÉE PLUM SALAD

ACTIVE: 40 min l TOTAL: 1 hr 10 min l SERVES: 4

Kosher salt 3 cups fresh basil leaves 1 stick unsalted butter, at room temperature 1 clove garlic, grated Finely grated zest of 1 lemon 1 3½-pound chicken Freshly ground pepper 1½ pounds baby potatoes 1 tablespoon white wine vinegar 1 teaspoon whole-grain mustard 3 tablespoons extra-virgin olive oil 1 head frisée, torn (about 5 cups) 2 plums, cut into ½-inch wedges

1. Preheat the oven to 425˚ and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and ½ teaspoon salt until smooth. Set aside.

2. Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165˚, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.

3. Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes.

Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.

4. Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisée, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

111

Weekend Cooking

THAI-STYLE BASIL SHRIMP ¼

cup fresh lime juice (from about 3 limes), plus wedges for serving ¼ cup vegetable oil, plus more for the grill 3 tablespoons Thai red curry paste 2 tablespoons fish sauce 3 cloves garlic, grated 1½ pounds large shrimp, peeled and deveined (tails intact) 1 13.5-ounce can unsweetened coconut milk 4 cups fresh basil leaves ½ jalapeño pepper, seeded and chopped Kosher salt 2 tablespoons unsalted butter 4 scallions, thinly sliced (white and green parts separated) 1½ cups jasmine rice 2 cups roughly chopped bean sprouts ½ cup chopped peanuts Bibb lettuce leaves, for serving

112

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

• BASIL-COCONUT RICE

ACTIVE: 40 min l TOTAL: 1½ hr l SERVES: 4 to 6

1. Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.

2. Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeño and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.

3. Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, ½ cup water, the coconut milk–basil puree and ½ teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes.

Remove from the heat and keep covered.

4. Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.

hts Reserved.

GOBS OF RESIDUE.

GOBS OF FREE TIME.

BARGAIN BRAND

*vs. leading brands of cooking spray (except olive oil), after spraying on glass bakeware, baking at 400˚F for 30 min, cooling, washing in standard home dishwasher with detergent and repeating 4 times.

pamcookingspray.com

Weekend Cooking

BEEF TENDERLOIN WITH BASIL CREMA • WATERMELON-BASIL SALAD • GRILLED PLANTAINS ¼ small red onion, thinly sliced 3 cups basil leaves 1 avocado, chopped 1 clove garlic, smashed ½ cup Mexican crema or sour cream Juice of 2 limes Kosher salt and freshly ground pepper 1 1¾- to 2-pound beef tenderloin (about 2 inches in diameter) 3 tablespoons extra-virgin olive oil, plus more for brushing 1½ teaspoons ground cumin 2 black (ripe) plantains 3 cups diced watermelon (about 6 ounces) ½ cup crumbled Cotija cheese (about 2 ounces) 1 tablespoon finely chopped jarred or fresh ají peppers (Peruvian yellow chiles)

114

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

ACTIVE: 1 hr l TOTAL: 1 hr l SERVES: 6

1. Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. For a gas grill, turn off half of the burners. Put the onion in a small bowl and cover with cold water; let soak 20 minutes, then drain and squeeze dry. Meanwhile, pulse 1 cup basil, the avocado, garlic, crema and the juice of 1 lime in a blender or mini food processor until smooth; season with salt and pepper. Transfer to a bowl and refrigerate until ready to use.

2. Tie the beef tenderloin in 2-inch intervals using kitchen twine. Combine 1 tablespoon olive oil, the cumin, 1 teaspoon salt and a few grinds of pepper in a small bowl. Brush the oil mixture all over the beef and transfer to the grill over direct heat. Grill, turning occasionally, until the beef is well marked, about 15 minutes. Transfer the beef to the cooler side of the grill (indirect heat) and continue grilling, turning occasionally, until a thermometer inserted into the center registers 125˚ for medium rare, 15 to 20 more minutes. Transfer to a cutting board and let rest 10 minutes.

3. While the beef is cooking over indirect heat, cut a small slit down the center of each plantain and lightly brush the skins with olive oil; transfer to the grill over direct heat. Grill, turning occasionally, until the skins are charred and the plantains are soft, about 20 minutes; cut into thirds.

4. Meanwhile, roughly chop the remaining 2 cups basil; toss with the watermelon, the remaining lime juice and 2 tablespoons olive oil, the cheese, ají peppers and onion in a medium bowl. Season with ¼ teaspoon salt. Slice the beef and serve with the basil crema, plantains and watermelon salad.

VELVEETA® Queso Burgers How do cheeseburgers technically become Queso Burgers? By being topped with a melty mixture of VELVEETA and RO*TEL® Diced Tomatoes & Green Chilies.

Prep Time: 20 min. | Makes: 6 servings

What you need:

Make it:

1.5 lbs. ground sirloin 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes 1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, undrained 6 hamburger buns 6 pieces leaf lettuce 1 large tomato, cut into 6 slices

Heat grill to medium heat.

Shape meat into 6 (1/2-inch thick) patties. Grill 4 to 5 min. on each side or until done (160ºF).

Meanwhile, microwave VELVEETA and RO*TEL® in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Place burgers on bottom halves of buns; top each with 2 Tbsp.VELVEETA sauce. Cover with lettuce, tomatoes and tops of buns.

For more Liquid Gold recipes visit VELVEETA.com

FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS.

Weekend Cooking

Easy

AS PIE

These no-fuss galettes are a perfect way to end a late-summer meal.

PHOTOGRAPHS BY

CON POULOS

NECTARINE-ROSEMARY GALETTE WITH RICOTTA AND HONEY ACTIVE: 40 min l TOTAL: 2 hr 50 min (plus cooling) l SERVES: 8

FOR THE CRUST 1½ cups all-purpose flour, plus more for dusting 1 tablespoon sugar ½ teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 large egg, plus 1 egg for brushing 1 teaspoon fresh lemon juice FOR THE FILLING 3 ripe nectarines or peaches (about 1¼ pounds), pitted and cut into ¼- to ½-inch wedges 2 tablespoons honey, plus more for serving 1 tablespoon all-purpose flour ½ teaspoon pure vanilla extract ½ teaspoon roughly chopped fresh rosemary 1 tablespoon cold unsalted butter, cut into small pieces Fresh ricotta cheese, for serving

1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 3 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.

2. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate, 10 minutes.

3. Meanwhile, make the filling: Toss the nectarines with the honey, flour, vanilla and rosemary in a large bowl. Spoon the nectarine mixture onto the dough, leaving about a 3-inch border.

Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash. Refrigerate until firm, about 20 minutes.

4. Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet. Serve with ricotta and honey.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

117

Weekend Cooking

APRICOT-PLUM GALETTE WITH CREAM CHEESE AND PISTACHIOS

ACTIVE: 40 min l TOTAL: 1 hr 45 min (plus cooling) SERVES: 8

FOR THE CRUST 1 sheet frozen puff pastry (half of a 17-ounce package), thawed All-purpose flour, for dusting 1 large egg, for brushing Confectioners’ sugar, for dusting FOR THE FILLING 8 ounces cream cheese, at room temperature ½ cup confectioners’ sugar 2 tablespoons all-purpose flour 1½ teaspoons pure vanilla extract 1 large egg, for brushing Finely grated zest of 1 lemon Pinch of freshly grated nutmeg or ground mace 1 pound apricots, plums, apriums and/or pluots, pitted and cut into ½-inch chunks 2 tablespoons apricot preserves 1 tablespoon cold unsalted butter, cut into small pieces 2 tablespoons chopped pistachios 1. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Roll out the puff pastry into a 12-inch square on a lightly floured surface. Transfer to the prepared baking sheet and refrigerate, 15 minutes.

2. Meanwhile, make the filling: Combine the cream cheese, confectioners’ sugar, 1 tablespoon flour, 1 teaspoon vanilla, the egg, lemon zest and nutmeg in a large bowl.

Beat with a mixer on medium-high speed until smooth, about 2 minutes. Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and ½ teaspoon vanilla.

3. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border. Top with the fruit mixture. Fold the edge of the pastry over the fruit by about 2 inches, pleating as needed to make a circle. Lightly beat the egg with 1 teaspoon water. Brush the puff pastry with the egg wash. Refrigerate until firm, about 20 minutes.

4. Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes, sprinkling the pistachios over the fruit during the last 15 minutes. Let cool on the baking sheet.

Dust the crust with confectioners’ sugar before serving.

118

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

APPLE-BLACKBERRY GALETTE FOR THE CRUST 1½ cups all-purpose flour, plus more for dusting 2 tablespoons sugar, plus more for sprinkling ½ teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, plus 1 egg for brushing 1 teaspoon fresh lemon juice FOR THE FILLING 3 tablespoons unsalted butter 3 Golden Delicious apples (about 1½ pounds), peeled and cut into ¼-inch-thick slices ⅓ cup plus 2 tablespoons sugar ¼ teaspoon ground ginger 2 cups blackberries (about 10 ounces) 1 tablespoon cornstarch 1 teaspoon pure vanilla extract ¼ teaspoon finely grated lemon zest 2 tablespoons apple jelly

ACTIVE: 45 min l TOTAL: 2½ hr (plus cooling) l SERVES: 8

1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap.

Refrigerate until firm, at least 1 hour or overnight.

2. Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool.

Toss the blackberries with the remaining ⅓ cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine.

3. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes.

4. Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed.

5. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds.

Brush over the fruit. Let cool on the baking sheet.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

119

Weekend Cooking

GRAPE GALETTE WITH ALMOND CREAM FOR THE CRUST 1¾ cups all-purpose flour, plus more for dusting 5 tablespoons sugar 1 teaspoon salt 10 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk, for brushing FOR THE FILLING ½ cup plus 2 tablespoons sliced almonds ¼ cup plus 2 tablespoons sugar 1 large egg yolk 2 tablespoons unsalted butter, at room temperature 1½ teaspoons pure vanilla extract 1 teaspoon finely grated lemon zest 1 pound seedless grapes (red, purple and/or green; about 2 cups)

120

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l SERVES: 8

1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add ¼ cup ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.

2. Meanwhile, make the filling: Pulse ½ cup almonds, ¼ cup sugar, the egg yolk, butter, vanilla and lemon zest in a food processor to make a paste.

3. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet.

Spread the almond filling over the dough, leaving a 2½-inch border; top with the grapes. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Refrigerate until firm, 30 minutes.

4. Lightly beat the egg yolk with 1 tablespoon water. Brush the dough with the egg wash.

Scatter the remaining 2 tablespoons almonds all over the galette, then sprinkle with the remaining 2 tablespoons sugar. Bake until the crust is golden brown and the grapes are softened, about 40 minutes. Let cool on the baking sheet.

the

SCOOP

P RO M OT I O N

FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.

ON THE GO ENTER FOR A CHANCE TO WIN AN “ON THE GO” PRIZE PACKAGE!

September kicks of the busy season when many parents look for quick and easy snacks for their families while they are on the go.

Visit foodnetmag.com/sweeps to enter for a chance to win a Food Network Magazine gift basket that will help you when you are on the go this busy season!

PULL UP A CHAIR AT OUR TABLE Join the thousands of Food Network Magazine readers who have already become part of our free reader panel— Chef’s Table. As a panel member, you’ll have a chance to share your thoughts, test new products and win great prizes.

Sign up today and enter for a chance to win a gift card valued at up to $250!

Visit fnmchefstable.com to register.

PURE LEAF® Pure Leaf teamed up with Food Network Magazine on May 14 at the Chicago Daley Plaza Farmers Market for an exciting consumer activation.

Throughout the day, Pure Leaf sampled four diferent flavors to thousands of people who walked throughout the Plaza—Raspberry, Lemon, Sweet Tea and Unsweetened Tea. Each Pure Leaf flavor was well received as guests were able to experience the authenticity of real leaf-brewed tea.

©2015 Pure Leaf is a registered trademark of Unilever Group of Companies used under license.

TASTE TRAVEL for

IMAGINE THE POSSIBILITIES With no artificial colors, flavors or preservatives, Horizon makes it easy to pack your child’s lunchbox with crackers, grahams and more to help them keep dreaming big.

NO PURCHASE NECESSARY TO ENTER OR WIN. On the Go Sweepstakes.

Sponsored by Hearst Communications, Inc. Beginning August 4, 2015, at 12:01 AM (ET) through September 7, 2015, at 11:59 PM (ET), go to www.foodnetmag.com on a computer or wireless device and complete the entry form pursuant to the on-screen instructions. 1 Winner will receive the On the Go Gift Package (ARV: $150.00). Total ARV: $150.00. Important Notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Odds of winning will depend upon the total number of eligible entries received. Open to legal residents of the 50 United States and the District of Columbia who have reached the age of 18 in their state or territory of residence at time of entry. Void in Puerto Rico and where prohibited by law. Employees of Sponsor, its parents, afliates and subsidiaries, participating advertising and promotion agencies, independent judging organizations, and prize suppliers (and members of their immediate family and/or those living in the same of household of each such employee) are not eligible. Sweepstakes subject to complete ofcial rules available at www.foodnetmag.com.

TRAVEL WITH THE BEST! Planning a trip? Can’t decide where to travel? Check out Food Network Magazine’s one-stop destination, which provides a taste of where you should travel next and the option to request more information.

Get the scoop on our featured travel destinations, resorts, cruises and more! travel.foodnetmag.com

THAT JUST BRUSHED CLEAN FEELING

when the spicy take-out is putting the brakes on the make-out.

© 2015 Wm. Wrigley Jr. Company. Orbit, Orbit O Design and all affiliated designs are trademarks of the Wm. Wrigley Jr. Company or its affiliates.

Party Time There’s still time for cookouts!

Try Katie Lee’s ribs, some tasty Southern sides and perfect corn on the cob.

PHOTOGRAPH BY

LEVI BROWN

Aw, Shucks!

FOOD STYLING: BRETT KURZWEIL.

Americans eat a lot of corn—25 pounds a year per person!—but we aren’t all experts in cooking it. We polled readers about their corn-on-the-cob boiling times and found that a whopping 73 percent are overcooking their ears. The experts in our test kitchen say that two to four minutes is plenty, especially when you’re boiling fresh sweet summer corn. Set your timer and taste the difference!

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

123

Southern charm

“

Throw a Labor Day cookout with this down-home menu from the stars.

PHOTOGRAPHS BY

JOHNNY MILLER

THIS RECIPE HAS THREE OF THE MAJOR SOUTHERN FOOD GROUPS—BACON, BOURBON AND MAYONNAISE!”

BOURBON-BACON SLAW

ACTIVE: 20 min l TOTAL: 20 min (plus refrigerating) SERVES: 4 to 6

½ cup mayonnaise 1 to 2 tablespoons bourbon Juice of 1 lime 2 tablespoons brown sugar 1 tablespoon dijon mustard 2 teaspoons chili powder ½ teaspoon garlic powder Kosher salt and freshly ground pepper 1 medium head red cabbage, cored and thinly sliced 8 slices bacon, chopped, cooked until crisp and drained on paper towels In a small bowl, combine the mayonnaise, bourbon, lime juice, brown sugar, mustard, chili powder, garlic powder, ½ teaspoon salt and ¼ teaspoon pepper. Pour the dressing over the cabbage in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.

—Katie Lee

BEST BARBECUE RIBS EVER ACTIVE: 15 min l TOTAL: 3 hr 35 min l SERVES: 6

¼ cup brown sugar 2 tablespoons chili powder Kosher salt and freshly ground black pepper 1 teaspoon dried oregano ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ teaspoon onion powder 2 racks baby back ribs 1 cup low-sodium chicken broth 2 tablespoons apple cider vinegar 1 cup barbecue sauce

FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: PAMELA DUNCAN SILVER. RECIPES FROM ENDLESS SUMMER COOKBOOK. COPYRIGHT © 2015 BY KATIE LEE. PUBLISHED BY STEWART, TABORI & CHANG, AN IMPRINT OF ABRAMS.

1. Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.

2. Preheat the oven to 250˚. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal.

Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.

3. Preheat an outdoor grill to medium high.

Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

125

“

I LIKE TO SHOW UP AT A POTLUCK WITH A SEEMINGLY COMMON DISH THAT HAS A SURPRISING TWIST.”

—Damaris Phillips

STRAWBERRY BARBECUE SAUCE BAKED BEANS ACTIVE: 25 min l TOTAL: 1 hr 25 min l SERVES: 6 to 8

4 4 ½ ¼ ¼ 2 2 2 1 1 ½ ½ 2 1

126

cups strawberries (about 1 pound), hulled teaspoons vegetable oil cup ketchup cup strawberry jam cup balsamic vinegar tablespoons blackstrap molasses tablespoons soy sauce teaspoons dijon mustard canned chipotle chile in adobo sauce, chopped clove garlic, grated cup finely diced onion cup finely diced red bell pepper 15-ounce cans pinto beans, drained and rinsed tablespoon chopped fresh parsley, for topping

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

1. Preheat a charcoal or gas grill to medium high. Skewer the strawberries and coat with 2 teaspoons vegetable oil. Grill until lightly charred on all sides, 1½ minutes total.

2. Remove the strawberries from the skewers. In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chile and garlic. Cook over medium-low heat until the strawberries start breaking down, about 15 minutes.

3. Preheat the oven to 300˚. Using an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the sauce is reduced by one-third, about 15 minutes.

4. In a medium enameled cast-iron skillet or nonreactive Dutch oven, heat the remaining 2 teaspoons vegetable oil. Add the onion and bell pepper and sauté until soft, about 4 minutes. Add the pinto beans and 1½ cups of the barbecue sauce (reserving the rest for future use). Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Transfer to a serving bowl and garnish with the parsley.

SKILLET CORNBREAD

ACTIVE: 15 min l TOTAL: 40 min l SERVES: 6 to 8

3 1 1 1 1 1 ¼ ¼ 1

tablespoons coconut oil, melted cup yellow cornmeal cup all-purpose flour tablespoon baking powder teaspoon kosher salt cup almond milk or regular milk, at room temperature cup applesauce, at room temperature cup sorghum syrup or molasses large egg, at room temperature

“

1. Preheat the oven to 375˚. Add 1 tablespoon coconut oil to an 8-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.

2. Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk. In a medium bowl, combine the almond milk, applesauce, sorghum syrup, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold to combine.

3. Carefully remove the hot cast-iron skillet from the oven and pour in the batter.

Return the skillet to the oven and bake until the cornbread is golden with a crisp crust, about 25 minutes.

THE ONLY WAY TO COOK CORNBREAD CORRECTLY IS IN A CAST-IRON SKILLET THAT HAS BEEN HEATED UNTIL IT IS SCREAMING HOT. I DIDN’T MAKE THESE RULES, I JUST FOLLOW THEM!”

BLACKBERRY COBBLER

ACTIVE: 20 min l TOTAL: 50 min l SERVES: 8 to 10

¼

cup (½ stick) cold butter, cut into small pieces, plus more for greasing ¾ cup sugar 2 cups plus 1 tablespoon self-rising flour, plus more for dusting 2 cups fresh blackberries ½ to ⅔ cup milk Vanilla ice cream, for serving 1. Preheat the oven to 450˚. Butter a 1-quart casserole dish or baking pan. In a medium saucepan, combine the sugar, 1 tablespoon flour, berries and 1 cup water. Bring to a boil, reduce the heat and simmer 2 minutes, then remove from the heat and set aside.

2. In a medium bowl, use a pastry blender or two knives to cut the butter into the remaining 2 cups flour. Stir in just enough milk to make a soft dough that pulls away from the sides of the bowl. Turn the dough out on a lightly floured board and pat it into a square.

Use a rolling pin to roll it to ½ inch thick. Cut the dough into 2-inch-wide strips.

3. Pour 1 cup of the blackberry mixture into the bottom of the prepared pan. Arrange half of the dough strips on top of the berries, placing them close together. Bake until brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips on top and bake until brown, about 15 minutes. Serve warm with ice cream.

“ 128

THIS IS MY GRANDMOTHER LIZZY’S RECIPE. I LOVE IT BECAUSE IT HAS A DOUBLE-LAYER CRUST—AND EVERYBODY LOVES CRUST!”

—Trisha Yearwood

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

EASY ICE CREAM

ACTIVE: 10 min l TOTAL: 1 hr l MAKES: 2 quarts

1

5½-ounce package vanilla instant pudding and pie-filling mix 1½ cups sugar 4 cups whole milk 1 12-ounce can evaporated milk

RECIPES FROM GEORGIA COOKING IN AN OKLAHOMA KITCHEN: RECIPES FROM MY FAMILY TO YOURS. COPYRIGHT © 2008 BY TRISHA YEARWOOD. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE LLC.

Combine the pudding mix and sugar in a large bowl. Slowly stir in the whole and evaporated milks. Continue stirring until the mixture is smooth. Churn the mixture in an ice cream maker according to the manufacturer’s directions, then freeze until firm.

It’s the

b m e o B

t W e

fro ze n

tr

t. ea

ur

th d ne

nana split int of a ba o on s r eb vo a l ig ef

BANANA SPLIT ICE CREAM BOMBE

ACTIVE: 40 min l TOTAL: 4 hr l SERVES: 6 to 8

FOR THE BOMBE ½ cup cold heavy cream 1 quart vanilla ice cream, softened 2 very ripe bananas, mashed 1 pint chocolate ice cream 1 pint strawberry ice cream ⅓ cup jarred Morello or sour cherries

FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAMELA DUNCAN SILVER.

FOR THE TOPPINGS 8 ounces semisweet chocolate, chopped 2 tablespoons coconut oil ¼ cup chopped walnuts 1. Make the bombe: Line an 8-inch metal or glass bowl with plastic wrap, leaving a 4-inch overhang; place in the freezer to chill. Cover the outside of a 6-inch bowl with plastic wrap.

Beat the heavy cream in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the vanilla ice cream and mashed bananas. Remove the bowl from the freezer, spoon in the banana ice cream mixture and press it up the sides in an even layer. Press the smaller bowl into the mixture to help keep the shape. Freeze until the ice cream is firm, about 1½ hours.

2. Let the chocolate ice cream soften slightly.

Remove the smaller bowl and plastic wrap from the larger bowl. Scoop the softened chocolate ice cream into the cavity; spread to flatten. Freeze until firm, about 45 minutes.

3. Let the strawberry ice cream soften slightly, then scoop on top of the chocolate ice cream; spread to flatten. Make a large indentation in the center of the strawberry ice cream with the back of a large spoon; fill with the cherries and press to flatten. Freeze until firm, 1 to 2 hours.

4. Remove the bombe from the freezer; invert onto a plate and remove the bowl and plastic wrap. (If it sticks, run a small spatula around the edge to loosen.) Return to the freezer.

5. Make the toppings: Bring 1 inch of water to a simmer in a medium saucepan over medium heat. Put the chocolate and coconut oil in a medium heatproof bowl; place over the simmering water and stir until the chocolate is melted. Set the bowl aside until the chocolate is slightly thickened, 5 to 10 minutes. Slowly pour the chocolate over the bombe, allowing it to drip down the sides. Top with the walnuts.

Freeze until the chocolate hardens, 15 minutes.

Let stand at room temperature 10 minutes before slicing.

PHOTOGRAPH BY

RYAN LIEBE SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

131

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

®

New Purely Fancy Feast is thoughtfully crafted down to the smallest detail. Each entrée is made with real chicken, seafood or beef—natural ingredients, plus vitamins and minerals—and never any by-products or fillers. It’s Purely delicious.

LOVE IS IN THE DETAILS Fancy Feast Appetizers are now Purely Fancy Feast. Everything she loved about Appetizers, now in a natural, complete and balanced meal for adult cats.

DISCOVER MORE @ PURELYFANCYFEAST.COM

On the Road Find out how an apple became modern art. Then, see how the rest of the country celebrates the fruit.

PHOTOGRAPH BY

RALPH SMITH

FOOD STYLING: MICHELLE GATTON. INSET: RYAN MUIR/MOMA.

New York City

Apple Watch

New York City’s Museum of Modern Art has put a plain old Granny Smith on a pedestal…and it’s not in the snack bar. It’s the first thing on display in Yoko Ono: One Woman Show (1960–1971), a retrospective of the 82-year-old’s avant-garde work. The artist wants viewers to witness the apple’s decomposition, but when she first showed an apple at a London gallery in 1966, one guy couldn’t resist temptation: John Lennon grabbed it and took a bite (this is how the two met).

The apple on display this time doesn’t have a story quite as cool: It was picked up at a grocery store down the street from the museum. Through September 7; moma.org SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

133

Clean, Shine & Protect Life happens. Trust Bona® to clean, shine & protect your hardwood floors. With over 90 years of professional experience, we’re all you need to keep them looking beautiful.

When life happens in your home, trust Bona®.

Also try our Stone, Tile & Laminate cleaning products!

Visit Bona.com to learn more and save. I

Like us on Facebook at Bona Hardwood Floor Care.

On the Road

o d h ow

em th e k i l you

PHOTOGRAPH BY

JON PATERSON

Most people don’t actually eat an apple a day, but the real number is still pretty impressive: The average American consumes more than 26 pounds a year (that’s about 104 apples, if you’re counting). As the growing season reaches its peak, folks all over the country are honoring the apple with fairs, contests and more. Here’s where to get in on the action.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

135

TOP PICKS

You can visit an apple orchard in nearly every state (sites like orangepippin.com and pickyourown.org have directories of you-pick spots). Check out these four fun places.

73%

caramel

Sky Top Orchard

Red Apple Farm

Sky Top Orchard lives up to its name: It sits atop McAlpine Mountain, and pickers have panoramic views into South Carolina as they choose from more than 20 kinds of apples. skytoporchard.com

This farm is home to New England’s oldest “working” McIntosh tree— it’s 103 and still bearing sellable fruit. Visit in mid-September when these tart apples are at their ripest. redapplefarm.com

Flat Rock, NC

We asked readers to choose between caramel-dipped and candy-coated apples.

27% candy

Phillipston, MA

Scott Farm Orchard

Kilcherman’s Christmas Cove farm

Dummerston, VT

Northport, MI

You can spend the weekend here in the four-bedroom guesthouse where Rudyard Kipling wrote The Jungle Book— then head out the next day to pick from 90 apple varieties.

From $390 per night; scottfarmvermont.com

This orchard specializes in varieties that date back centuries. If you want a taste of the past, buy some Rambos: The tart and extra-juicy apples originated in France in the 1500s. christmascovefarm.com

CORE FACTS

British researchers say Galas are the best bobbing apples because of their buoyancy, softness and stem size.

Sign of the Times Before the days of those tiny produce stickers, apple growers plastered their crates with colorful labels to market their brand, and the National Apple Museum in Biglerville, PA, has more than 75 on display. Can you place these labels in chronological order?

A

b

c

d

e

ANSWERS: E (1910s), C (1920s), B (1930s), A (1940s), D (1950s).

136

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

THIS PAGE, TREE AND CANDY APPLE: SHUTTERSTOCK. CARAMEL APPLE: KARL JUENGEL. APPLE CORE: GETTY IMAGES. SQUARE LABELS: THELABELMAN.COM; OPPOSITE PAGE, JOHNNY APPLESEED ILLUSTRATION: AMANDA CHRONISTER. APPLE PEEL: GETTY IMAGES.

Let’s sugarcoat it...

On the Road

BIG APPLES

Apples grow in all 50 states (even Alaska), but Washington is the mac daddy producer, growing 66 percent of the country’s annual supply. Here are the top 10.

1 WASHINGTON

1

6 billion pounds

2 MICHIGAN

7

1.3 billion pounds

3

10

1 billion pounds

2

4 PENNSYLVANIA

4 9

5

3 NEW YORK

469 million pounds

5 CALIFORNIA

270 million pounds

6

6 VIRGINIA

8

7 OREGON

195 million pounds 141 million pounds

8 NORTH CAROLINA

135 million pounds

9 WEST VIRGINIA

95 million pounds

10 IDAHO

72 million pounds

CORE FACTS

The expression “An apple a day keeps the doctor away” derives from the Old English saying “Ate an apfel avore gwain to bed, make the doctor beg his bread.”

AN APPLE EDUCATION You can learn more about Johnny Appleseed than you ever did in school by visiting his namesake museum in Urbana, OH. The legendary apple lover (born John Chapman) planted his last tree in 1837 on private land, and the museum scored samples of it in the mid-1990s.

Today, the grafted trees are as big as the original and bear apples that everyone can try. Inside the museum, you can see if your lineage crosses over with Johnny’s: The museum has his family tree in a searchable database, and every once in a while director Cheryl Ogden hears people yell, “I’m related to Johnny Appleseed!” The Johnny Appleseed Educational Center and Museum; urbana.edu

TEST YOUR APPLE CHOPS

See if you can out-perform these competitors.

PEELING At the Oldtime Farming Festival in Centerburg, OH, the champion produced a single strip of peel that was 197 inches long.

SEED POPPING The winner flicked his seed 20 feet 9 inches at the Four Flags Area Apple Festival in Niles, MI.

JUGGLING The champ at least year’s Gravenstein Apple Fair in Sebastopol, CA, juggled apples for five minutes.

CORE FACTS

Throwing rice at weddings evolved from an ancient tradition of throwing apples at the bride and groom. Ouch.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE

137

On the Road

Ugly to the Core

Apple fritters just aren’t pretty, so the pros have come up with a clever marketing solution. They call ’em as they see ’em: uglies.

One company in Salisbury, NC, even went so far as to trademark the term “Apple Ugly.” We found misshapen, lumpy, lopsided versions across the country and asked readers to vote for the one that best lives up to its name on foodnetwork.com.

Here are the results of our Ugly Beauty Contest.

the big apple pie Every autumn, locals in Galesville, WI, bake a pie for the Apple Affair festival, and it’s almost big enough to feed the whole town. They handed over the recipe for their 10-foot-diameter pie on the off chance that you want to make your own. Or you could just stop by their festival on October 3 to taste the original. galesvillewi.com FOR THE CRUST

23 lb LARD

26%

36 lb

3 dozen

FLOUR

EGGS

The Donut Shoppe Jacksonville, FL

Winner!

FOR THE FILLING

12

1 lb

100 lb

40 lb

BUSHELS OF APPLES

SUGAR

CINNAMON

FLOUR

71%

Mr. Bob’s Do-Nuts Marion, NC

22 lb

5 lb

SUGAR

CORN SYRUP

11 lb

SHORTENING

11 lb BUTTER

DIRECTIONS

3%

Butter Crust Bakery Bridgeport, MI

CORE FACTS 138

FOOD NETWORK MAGAZINE

Don’t toss the apple peel: That’s where you’ll find two-thirds of the fruit’s fiber.

l

SEPTEMBER 2015

Cut 23 pounds lard into small cubes. Work the lard into 36 pounds flour in a wheelbarrow. Combine 3 dozen eggs and a small bucket of ice water; add to the flour mixture and stir with an oar until well combined. Tightly wrap in plastic wrap; refrigerate until firm, 1 day.

Turn the dough out onto a heavily floured surface and roll out to 1 inch thick. Transfer to a 10-foot-diameter pie plate with a pizza peel and refrigerate. Peel and slice 12 bushels of apples. Toss with 100 pounds sugar, 40 pounds flour and 1 pound ground cinnamon. Transfer the apple mixture to the crust using a shovel. Combine 22 pounds sugar, 11 pounds shortening, 11 pounds butter and 5 pounds corn syrup in a separate wheelbarrow. Sprinkle over the apple mixture. Bake at 350˚ until golden and bubbling, 4 hours. Serves 1,200.

JON PATERSON (11). EGGS AND CORN SYRUP: MARKO METZINGER. PIE AND BUSHEL OF APPLES: ALAMY.

FOR THE TOPPING

NEW FINDS

SponSored by Chevrolet

SHOPPING TRIP Food Network Magazine editors hit the Pacific Northwest and found some great kitchen gear in Portland.

cutting board

berry colander

Part and Parcel cherrywood, $65; caravan-pacific.com

White porcelain bowl, $26; meadowdesign.etsy.com

BEN GOLDSTEIN/STUDIO D.

felt trivets Donut set in natural, $38 for two; moufelt.com

beer growler

bottle opener

The Loop in copper green, $149; portlandgrowlercompany.com

Sapele wood keychain, $10; portrhombus.etsy.com

*Requires compatible device, active OnStar service, and data plan.

See onstar.com for system details and limitations.

the

SCOOP

P RO M OT I O N

FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.

HAPPY SNACKING!

RICKI AND THE FLASH

WELLNESS TRUFOOD

Snack time just got happier! Sara Lee Snacks are individually wrapped, delicious snack cakes, now baked fresh to go.

Happy Snacking! facebook.com/SaraLeeSnacks

Meryl Streep goes rock-and-roll in her new role as Ricki Rendazzo, a guitar heroine who returns home with a shot at redemption and a chance to make things right with her family.

Get ready for Ricki, in theaters August 7. facebook.com/RickiAndTheFlash

Introducing Wellness TruFood—rawinspired, natural meals for dogs and cats.

Slow-baked with whole-prey meats, grain-free TruFood focuses on the vibrant goodness of whole foods from farm,

STARBUCKS® Enjoy café-quality Starbucks® in the comfort of your home with Starbucks Iced Cofee Brewed to Personalize and Iced Espresso Classics. Find these 48-oz. bottles in your grocer’s chilled section.

HILLSHIRE FARM NATURALS LUNCHMEAT

AN INVISIBLE THREAD CHRISTMAS STORY From #1 New York Times best-selling author Laura Schrof comes the extraordinary story of how her decision to help a boy on the street changed their lives forever.

AnInvisibleThread.com

field and sea. WellnessTruFood.com

How do we celebrate lunchmeat that’s 100% natural and 100% delicious?

With a 100% satisfaction guarantee.

HillshireFarm.com/guarantee

On the Road

Take your pick

140

GRANNY SMITH

CRISPIN

GOLDEN DELICIOUS

OPAL

PINK LADY

SWISS GOURMET

JONATHAN

MELROSE

JONAGOLD

PINOVA

AMBROSIA

KANZI

JAZZ

ROYAL GALA

HONEYCRISP

GALA

CAMEO

IDARED

BRAEBURN

FUJI

CRIPPS PINK

CORTLAND

SONYA

RUBYFROST

PACIFIC ROSE

SPARTAN

MCINTOSH

FORTUNE

RED DELICIOUS

EMPIRE

ROME

WINESAP

MACOUN

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

JON PATERSON.

Break out of your apple routine and try a new variety this fall: More than 100 types are sold commercially in the U.S.! Here’s just a sample.

Follow Up

Good Question...

Have a question about cooking? Visit foodnetwork.com/goodquestion.

Q: Does cooking bacon in the oven make a big mess?

Q: What are Cornish game hens?

Carol Schmidt, Escondido, CA

A: These small birds are young chickens (usually five to six weeks old, male or female) that weigh two pounds or less.

Because of their size, they’re ideal when you don’t have time to roast a whole chicken. Try our recipe for teriyaki hens with bok choy and grapefruit at foodnetwork.com/teriyakihens.

Q: What’s the difference between baking soda and baking powder? Julie Herrera-Lemler via Facebook A: Both of these are used as leaveners for baked goods, but they work in different ways. Baking soda reacts with acid, like buttermilk, sour cream or lemon juice, to help aerate batters.

It needs the acid in the recipe for it to work as a leavener. It also encourages browning, which is why you’ll find it in many cookie recipes—even without the presence of an acid.

Baking powder contains baking soda plus dry acids, so it activates first when combined with liquid and again when heated in the oven. Look for aluminum-free baking powder; those that contain aluminum-based acids can cause a bitter metallic flavor.

Q: How should I freeze fresh vegetables? Barbara Tarydas, Philadelphia A: Most vegetables benefit from blanching before being frozen. Blanching brightens the color and cleans the surface, plus it stops enzymes that cause ripening. To blanch, add the vegetables to a large pot of boiling salted water, cook them briefly (see times below), then transfer to ice water. Drain, then dry the produce and seal tightly in zip-top bags, removing as much air as possible. Here are some of the most common and convenient vegetables to freeze.

Broccoli and cauliflower Cut into florets and blanch 3 minutes.

142

Carrots Chop and blanch 2 minutes.

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

Celery Chop and blanch 3 minutes.

Corn Blanch whole ears 2 to 3 minutes, then cut the kernels off the cob.

Onions Chop and freeze (no blanching required).

Freeze vegetables in small portions so you can grab only what you need.

Spinach Remove woody stems and blanch 2 minutes.

CORNISH GAME HEN: ANTONIS ACHILLEOS. MEASURING SPOON: MARKO METZINGER. BACON, BROCCOLI, ONION AND SPINACH: GETTY IMAGES. CARROTS AND CELERY: ALAMY. CORN: SHUTTERSTOCK.

A: Cooking bacon on the stove sure does! It’s pretty easy to get rid of grease splatters with a surface wipe, but using the oven is definitely a smart alternative. Just preheat the oven to 400˚, arrange the bacon slices in a single layer on foil-lined rimmed baking sheets and bake until browned and crisp, 15 to 20 minutes, switching the baking sheets halfway. For extra-crisp slices, bake on a wire rack set on a rimmed baking sheet. The bacon fat might splatter a little, but that’ll easily come off in your next oven cleaning.

Chad Henry, South Ogden, UT

HE FIGHTS DIRTY,

no mater ho dirty

DIRTY IS.

© 2015 P&G.

NO MATTER WHERE THEY ARE, TOUGH MESSES DON’T STAND A CHANCE WHEN MR. CLEAN’S MAGIC ERASER IS PART OF YOUR CLEAN ROUTINE.

Wet before use. A rinse is required for surfaces that come in direct contact with food. Use as directed.

Follow Up

great shot!

We really

these star pics from Instagram.

Guy Fieri (@guyfieri) takes a shellfish selfie on Cape Cod, MA.

Chopped isn’t all serious business when Alex Guarnaschelli (@guarnaschelli) and Ted Allen (@tedallenofficial) are on set.

Curtis Stone (@curtisstone) and his son Hudson take in the surf—and the sand.

Trisha Yearwood (@trishayearwood) shows off her pair of superstar shades.

144

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

Anne Burrell (@officialanneburrell) poses with her “hair spirit animal,” Big Boy.

Katie Lee’s (@katieleekitchen) pampered pug, Fionula, puts her paws up by the pool.

Livelier of

Games Catch

Skin + Coat

Eyes, Teeth & Gums

Digestive Health

Immunity

Energy From chasing balls to longer walks, your dog’s energy is just one of the 5 Signs of Wellness you’ll notice when feeding him Wellness® Natural Pet Food. Our recipes use nature’s finest ingredients, like high quality proteins, select fats and carbohydrates, so his passion for play can shine on through every moment.

© WellPet 2015

Discover more at 5signsofwellness.com.

Name This Dish!

Dream up a clever name for this snow cone and you could win big. ????????????????

ACTIVE: 30 min l TOTAL: 6½ hr l SERVES: 6 to 8

3 ¾ 4

1 ¼ 1

limes cup sugar cups cubed watermelon, plus wedges for serving

cup prosecco cup Campari cup peach nectar

1. Remove wide strips of zest from one of the limes, using a vegetable peeler. Combine with the sugar and ¾ cup water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar.

Turn off the heat and let cool to room temperature. Discard the strips of zest.

2. Finely grate the zest from the remaining 2 limes and set aside. Juice all 3 limes and blend the juice, watermelon, prosecco, Campari and sugar syrup in a blender until smooth, about 1 minute. Pour into a 9-by-13-inch glass baking dish and freeze, 2 hours. Use a fork to scrape the ice crystals toward the center of the pan, then continue freezing, scraping every 45 minutes, until the mixture is no longer slushy, about 4 more hours.

3. Scoop into paper cones or cups. Drizzle with the peach nectar and sprinkle with the grated lime zest. Garnish with watermelon wedges.

How to enter: Read the recipe and come up with a creative name for this snow cone.

Go to foodnetwork .com/namethisdish and enter your best name from August 4 to August 25, 2015.

The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card.

NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! Contest is sponsored by Hearst Communications, Inc. Beginning August 4, 2015, at 12:01 a.m. ET through August 25, 2015, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/namethisdish on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and original recipe name based on this month’s dish. 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/namethisdish.

Recent Winner:

Laura Zafian Somerset, NJ

RUNNERS -UP Bermuda Pie-Angle Kayla Tornello Essex Junction, VT

Piña Chillada Pie Rebecca Epstein Ridgefield, WA

Paradise Frost

Erin Rogers Scotts Valley, CA

146

FOOD NETWORK MAGAZINE

l

SEPTEMBER 2015

SNOW CONE PHOTO: RALPH SMITH; FOOD STYLING: MICHELLE GATTON. PIE: RALPH SMITH.

HAWAII PIE-O

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Catherine A. Bostron, Secretary. Hearst Magazines Division: David Carey, President; John A. Rohan, Jr., Senior Vice President, Finance. © 2015 “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, 35th Floor, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. 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. 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 http://hearst.ed4.net/profile/login.cfm to manage your preferences and opt out of receiving marketing offers by e-mail. 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. 8 No. 7. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.

Contest

Cool Cookie ideas!

FUN

Easy

pudding + Awesome

mix-ins

A teen

Chopped competitor tells all!

CHICKEN DINNERS

snack time just got happier.

Introducing Sara Lee Snack Cakes. A variety of individually wrapped, delicious snacks that will make any kid’s day. They’re everything you love about Sara Lee, now baked fresh to go.

happy snacking.

™

Like Sara Lee Snacks on Facebook www.facebook.com/SaraLeeSnacks

© Bimbo Bakeries USA, Inc. All rights reserved.

SARA LEE is a registered trademark of Sara LeeTM Holdings LLC used under license.

Find us in the fresh snack aisle.

Food news

OUT OF THE BOX

You don’t have to wait until the next Girl Scouts cookie season for a Thin Mint or Trefoil: Kids can now bake their own versions in this new Girl Scouts Cookie Oven. You’ll pay for the convenience, though: The cookie mixes, which make roughly a dozen cookies, cost $7 each—about $3 more than a box of the real thing. $60; wickedcooltoys.com

COVER, PHOTO: RYAN DAUSCH; FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS. COOKIE OVEN: BEN GOLDSTEIN/STUDIO D.

a recent study found that kids ate 54 percent more fruit and vegetables When schools held recess before lunch instead of after.

SOURCE: PREVENTIVE MEDICINE

Girl Power

The makers of The Game of Life have finally added chef as a career option. Hasbro recently surveyed kids about their dream job, and chef emerged as a top choice. The new addition has at least one famous fan: Curtis Stone posted a selfie on Instagram, card in hand.

You can pretend-bake all you want with American Girl’s Girl of the Year, the pastry whiz Grace, but the company is also suggesting that you get in the kitchen and make something real. American Girl has teamed up with No Kid Hungry to sponsor a nationwide bake-sale initiative called For Goodness, Bake! Find out how to host a sale or donate at americangirl.com/girloftheyear.

Hey, kids:

Rachael Ray’s Kids Cook-Off starts at 8 p.m. ET on August 24!

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE: KIDS

P RO M OT I O N

TAKE SCOOP YOUR the

PICK

We found fun apple gear in all forms.

An apple a day keeps chapped lips away. $4; forever21.com MINUTE MAID® DROPS™ WATER ENHANCER. Minute Maid® Drops™ is a liquid water enhancer with real fruit juice for refreshment on the go. Ofered in four delicious flavors, Minute Maid Drops Lemonade, Fruit Punch, Mango Tropical, and Raspberry Lemonade are a tasty way to liven up and add a splash of flavor to water anytime, anywhere.

Put Good In. Get Good Out.®

Have a seat: This kid-size Orchard pouf is comfy to the core. $69, 18" diameter; landofnod.com

These little apple crayons come in a rainbow of colors. $5 for six; childhoodstore.etsy.com

Show kids how to save with a Kate Spade Crunch Bunch Apple bank. $40; bedbathand beyond.com

FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.

Try to crack the case of this tricky 3D apple puzzle. $20; toysrus.com FOOD NETWORK MAGAZINE: KIDS

l

SEPTEMBER 2015

BEN GOLDSTEIN/STUDIO D.

Have a pillow fght and food fght in one with this red apple pillow. $49; winterpetals.com

A is for Appletters, a word-building game that zips into a handy pouch. $13; bananagrams.com

Made with real fruit juice.

Makes a 3% juice drink after mixed in water.

©2015 The Coca-Cola Company.

TALKING “CHOPPED” “CHOPPED” TALKING A Chopped: Teen Tournament competitor tells all!

If you thought the teen version of Chopped would be gentler and less stressful than the grown-up series, you were wrong: The stakes are even higher, with a prize of $25,000 instead of the usual $10,000, plus a culinary-school scholarship. We asked 13-year-old Peter Wenger to tell us what it’s like to compete on this pressure cooker of a show.

Memorizing basic recipes is key.

“I have the recipes and ratios for a pound cake, a sponge cake and a crêpe all in my head,” Peter says. With that knowledge he was able to work in the ingredients from the mystery box.

“That’s my biggest piece of advice for anyone going on the show: Learn dessert recipes by heart.”

those crazy ingredients throw everyone off.

During the appetizer round, the mystery box included langoustines—a foreign ingredient to Peter.

“That was the funniest moment of the whole show,” he says.

s (from left): llow contestant .

Meet Peter’s fe an hr and Salma Za Alyssa Chacon

Nino Asaro,

you can’t please all the judges.

Peter realized early on that the judges were very different. “One of them liked spicy things, another was watching for technique,” he says. The trick was remembering all the quirks for the rest of the challenges. “I wanted to keep those things in the back of my mind.”

The challenges fly by…

Contestants have 30 minutes to prep, cook and plate their appetizers and entrées. “It feels like five minutes,” Peter says.

…but the judging takes forever.

The judges spend a half hour critiquing and complimenting each chef after every round. “You stand up there for way longer than it looks on TV.”

You have to stay relaxed.

Peter’s motto: “Keep calm and cook on.”

Chopped: Teen Tournament premieres August 25 at 10 p.m. ET.

ADVERTISEMENT

— BANK OF BABYBEL— PRESENTS

LUNCHBOX

BUCKS

ONE LUNCHBOX BUCK

CHORE SCORE SEE BACK

FOR DETAILS

ONE LUNCHBOX BUCK

TUNE TURN-UP

SEE BACK

FOR DETAILS

ONE LUNCHBOX BUCK

MENU MAESTRO

My riches go beyond my rich, creamy taste.

Pack some �unchbox Bucks and your kids can cash ‘em in with you for fun family stuff.

SEE BACK

FOR DETAILS

ONE LUNCHBOX BUCK

RULE —THE—

REMOTE SEE BACK

FOR DETAILS

ONE LUNCHBOX BUCK

DOZE DELAY

SEE BACK

FOR DETAILS

ONE LUNCHBOX BUCK

GAME NIGHT

GET-DOWN SEE BACK

FOR DETAILS

ADVERTISEMENT

ONE LUNCHBOX BUCK TO:

GOOD FOR GETTING OUT OF ONE CHORE.

FROM:

YBEL PARENTS TRUST— —IN BAB

All purchases subject to parent approval

EXPIRES

NEVER

ONE LUNCHBOX BUCK TO:

GOOD FOR ONE HOUR OF CRANKIN ' UP YOUR TUNES.

FROM:

W��� ���S ��D ��D� want the perfect

All purchases subject to parent approval

EXPIRES

NEVER

ONE LUNCHBOX BUCK TO:

GOOD FOR ONE FAMILY MEAL OF YOUR CHOICE.

A ��S���B���E���G�� F���T���W���E ��M���

FROM:

lunchbox snack, Mini Babybel® cheese is like money in the bank. Parents love that Mini Babybel® is a 100% natural cheese that is a good source of calcium and protein,* while kids savor its creamy, delicious taste. Perfect on the go or right from the fridge, make Mini Babybel® cheese a tasty snacking staple at school, at home or anywhere your family gathers. *See nutrition information for fat and saturated fat content.

All purchases subject to parent approval

EXPIRES

NEVER

ONE LUNCHBOX BUCK TO:

GOOD FOR WATCHING ONE TV SHOW OF YOUR CHOICE.

FROM:

All purchases subject to parent approval

EXPIRES

NEVER

ONE LUNCHBOX BUCK TO:

GOOD FOR ONE EXTRA HOUR OF AWAKE TIME.

FROM:

All purchases subject to parent approval

EXPIRES

NEVER

ONE LUNCHBOX BUCK TO:

GOOD FOR ONE FAMILY GAME NIGHT. YOU PICK THE GAME.

FROM:

All purchases subject to parent approval

EXPIRES

NEVER

L���H ��X ��V�

C���D ��E���R��

Make school lunch a surprising and satisfying feast with these tips:

Satisfy both sweet and savory cravings with these tasty bites.

• Pair Mini Babybel® Original cheese with Black Forest ham, sliced cantaloupe and pumpkin seeds for a satisfying lunch that’s a refreshing blend of smooth and crunchy.

• Make Mini Babybel® Original the star of a fun family movie night.

Pair with grapes, blueberries and kiwi for big taste.

• Include a frozen juice box to keep everything cold. By lunchtime, your child will have a cool slushy to enjoy.

• Pack portable produce like sliced red bell pepper strips, crunchy green beans, cucumber wheels, grapes, sliced strawberries and clementines.

• Wrap turkey slices around Mini Babybel® Mozzarella style cheese for hearty family gamenight nibbles.

Everyone’s feelin’ the big taste that I’m peelin.’

Rich, creamy, 100% natural cheese. � taste huge enough for the whole family.

Snack a little bigger.

TM

©2015 �el �rands USA

♥ Try these tasty new takes on chicken fingers.

PHOTOGRAPHS BY

FOOD NETWORK MAGAZINE: KIDS

l

SEPTEMBER 2015

RYAN DAUSCH

HAWAIIAN CHICKEN FINGERS

ACTIVE: 30 min l TOTAL: 1 hr SERVES: 4

FOR THE DIPPING SAUCE ⅓ cup Thai sweet chili sauce 2 tablespoons mayonnaise Juice of ½ lime

FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS.

FOR THE CHICKEN FINGERS ½ cup sweetened shredded coconut 1¼ cups panko breadcrumbs 1 teaspoon paprika 3 tablespoons coconut oil, melted 2 large eggs Kosher salt Cooking spray 2 large skinless, boneless chicken breasts, each cut into 8 strips 1. Make the dipping sauce: Whisk the sweet chili sauce, mayonnaise and lime juice in a bowl.

2. Make the chicken fngers: Preheat the oven to 425˚.

Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow dish and let cool, then stir in the panko, paprika and coconut oil. (The mixture should resemble wet sand.) Whisk the eggs and ½ teaspoon salt in a separate shallow dish.

3. Set a rack on a baking sheet; coat the rack with cooking spray.

Dip the chicken in the egg mixture, shaking of any excess; coat with the coconut mixture, pressing frmly to adhere. Place the chicken on the prepared rack; coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce.

RAMEN CHICKEN FINGERS

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

FOR THE DIPPING SAUCE ½ cup pineapple preserves 2 tablespoons teriyaki sauce FOR THE CHICKEN FINGERS 1 large egg white 2 3-ounce packages chickenflavored ramen noodles, broken into chunks 2 large skinless, boneless chicken breasts, each cut into 8 strips 2 tablespoons sesame seeds Vegetable or peanut oil, for frying

1. Make the dipping sauce: Whisk the pineapple preserves and teriyaki sauce in a bowl.

2. Make the chicken fngers: Combine the egg white and the favor packet from one ramen package in a large bowl (discard the remaining favor packet).

Add the chicken and toss to coat.

3. Pulse the ramen noodles in a food processor to make fne crumbs. Transfer the crumbs to a baking sheet and stir in the sesame seeds.

4. Heat ½ inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking.

Remove the chicken from the egg white mixture, shaking of any excess, and coat with the ramen crumbs, pressing frmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side.

Transfer to a rack set over a baking sheet to drain.

Serve with the dipping sauce.

SEPTEMBER 2015

l

FOOD NETWORK MAGAZINE: KIDS

WAFFLE CHICKEN FINGERS

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

FOR THE DIPPING SAUCE ½ cup pure maple syrup 2 tablespoons hot sauce FOR THE CHICKEN FINGERS 1 large egg ¼ cup buttermilk 1 tablespoon yellow or dijon mustard Kosher salt and freshly ground pepper 2 large skinless, boneless chicken breasts, each cut into 8 strips 8 thawed frozen whole-wheat or regular waffles, torn into pieces Vegetable or peanut oil, for frying FOOD NETWORK MAGAZINE: KIDS

l

SEPTEMBER 2015

1. Make the dipping sauce: Whisk the maple syrup and hot sauce in a bowl.

2. Make the chicken fngers: Whisk the egg, buttermilk, mustard and ½ teaspoon each salt and pepper in a large bowl. Add the chicken and toss to coat.

3. Pulse the wafes in a food processor to make fne crumbs. Transfer the crumbs to a baking sheet.

4. Heat ½ inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg mixture, shaking of any excess, and coat with the wafe crumbs, pressing frmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.

PEPPERONI PIZZA CHICKEN FINGERS ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

FOR THE CHICKEN FINGERS 3 ounces sliced pepperoni (about ½ cup) ½ teaspoon Italian seasoning ¾ cup plain breadcrumbs 1 tablespoon olive oil 2 large eggs Kosher salt Cooking spray 2 large skinless, boneless chicken breasts, each cut into 8 strips FOR THE DIPPING SAUCE 1 cup marinara sauce ¼ cup shredded mozzarella cheese (about 1 ounce)

FOOD NETWORK MAGAZINE: KIDS

l

SEPTEMBER 2015

1. Make the chicken fngers: Preheat the oven to 425˚. Pulse the pepperoni in a food processor until fnely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.

2. Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking of any excess, then coat with the pepperoni breadcrumbs, pressing frmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.

3. Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fngers.

CHEESY CORN

BROCCOLI AND SNOW PEA STIR-FRY

EDAMAME WITH BACON

HONEY-GLAZED CARROTS AND GREEN BEANS

Cook 1 tablespoon fnely chopped garlic in olive oil in a skillet over medium heat until softened, 1 minute; transfer to a large bowl. Stir in 1 tablespoon mayonnaise and season with salt.

Cut 2 ears of corn into 8 pieces each. Cook in salted boiling water until tender, 2 to 3 minutes; drain, then toss with the garlic mixture and grated parmesan.

Cook 2 slices bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes.

Drain on paper towels; crumble. Cook one 14-ounce bag frozen edamame in pods as the label directs. Drain, toss with the bacon and ¼ teaspoon chili powder, and season with salt.

FOOD NETWORK MAGAZINE: KIDS

l

SEPTEMBER 2015

Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli forets (12 ounces) and ¼ cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.

Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of ½ lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

Victory Is

weet

The Kids Baking Championship winner gives us her sugar cookie secrets.

BASIC SUGAR COOKIES

ACTIVE: 45 min l TOTAL: 2½ hr l MAKES: 24 to 36 cookies

2½ cups cake flour (not self-rising), plus more for dusting 1 teaspoon baking powder ¼ teaspoon salt 2 sticks unsalted butter, at room temperature

¾ cup sugar 1 large egg 1 teaspoon pure vanilla extract Basic royal icing, gel food coloring and edible pearls, for decorating (see right)

1. Sift the cake four, baking powder and salt into a bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fufy, about 5 minutes. Add the egg and vanilla; beat until incorporated. Reduce the mixer speed to low and beat in the four mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until frm, at least 1 hour.

2. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a foured surface until about ⅛ inch thick. Cut out shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes soft, refrigerate until frm.) Refrigerate the cookies 30 minutes.

Gather the scraps and refrigerate until frm; reroll and cut out more cookies.

3. Position racks in the upper and lower thirds of the oven and preheat to 350˚.

Bake, switching the pans halfway through, until the cookies are slightly pufed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before icing.

BASIC ROYAL ICING

Whisk one 1-pound box confectioners’ sugar and 2 tablespoons meringue powder in a large bowl.

Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary.

If not using the icing right away, cover the bowl with a damp paper towel and plastic wrap to prevent it from drying out. (Makes about 2¼ cups.)

FOOD NETWORK MAGAZINE: KIDS

l

SEPTEMBER 2015

STRIPED

Spread royal icing on the cookie using a small offset spatula.

Let set slightly, then dip a wooden skewer in tinted icing to draw stripes.

PEARLED

Spread royal icing on the cookie using a small offset spatula.

Let set slightly, then place sugar pearls around the edges.

WINDOWPANE

Spread tinted royal icing on the cookie using a small offset spatula.

Let set slightly, then dip a wooden skewer in white icing to draw crisscross lines.

OMBRÉ

Tint half of the royal icing, then mix one-third of the tinted icing with one-third of the white icing. Spread the 3 shades on the cookie from dark to light, blending the sections.

FLORAL

Spread royal icing on the cookie using a small offset spatula.

Dip a wooden skewer in different colors of tinted icing to draw dots for flowers.

COOKIE AND ICING PHOTOS: JEFF HARRIS/STUDIO D; FOOD STYLING: JASON SCHREIBER.

Midway through the cake challenge during the final round of Food Network’s Kids Baking Championship, judges Duff Goldman and Valerie Bertinelli surprised the contestants with an extra task: Create edible party favors. Thirteen-year-old Hollis Johnson quickly whipped up her go-to sugar cookies (she’s been making them since she was 4). Although the insides were underbaked, she still won the battle—and the competition. “Taste matters,” Hollis says. “But presentation is also so important.” Here are a few of her favorite ways to decorate sugar cookies.

Add crisp, refreshing Grapes from California to give meals and snacks a fresh twist. Explore grapes and their endless possibilities at grapesfromcalifornia.com

WHETHER YOU’RE A KID, A CEO, A PARENT OR A CHEF, YOU CAN HELP END CHILDHOOD HUNGER IN THE U.S.

NO CHILD SHOULD GROW UP HUNGRY IN AMERICA But 1 in 5 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need.

Join us at NoKidHungry.org

FUN WITH

PUDDING Making pudding is super easy. Whip up a batch and give it one of these tasty twists.

PHOTOGRAPHS BY

JEFF HARRIS

Vanilla Pudding Combine ½ cup sugar, 2 tablespoons cornstarch and ⅛ teaspoon salt in a medium bowl; slowly whisk in 1 cup milk, then whisk in 1 large egg. Meanwhile, bring another 1 cup milk to a boil in a medium saucepan over medium heat. Remove from the heat and whisk in the sugar mixture. Return to medium-low heat and simmer, whisking, until thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in 1 tablespoon each vanilla and unsalted butter until smooth.

Add stir-ins. Divide among ramekins. Cover with plastic wrap and refrigerate until set, about 2 hours.

FOOD STYLING: JASON SCHREIBER.

erbread cook ie ging

Stir in ¼ cup cookie butter

Layer with crumbled gingersnaps

ble u o d

chocolate

Stir in ½ cup milk chocolate chips SEPTEMBER 2015

chi

p

Layer with crumbled chocolate chip cookies l

FOOD NETWORK MAGAZINE: KIDS

Chocolate-Mint

Stir in ½ cup mint baking chips

Layer with crumbled chocolate sandwich cookies

Pumpkin pie

Stir in ½ cup pumpkin puree

FOOD NETWORK MAGAZINE: KIDS

l

Layer with crushed graham crackers SEPTEMBER 2015

Caramel crunch

Stir in ½ cup dulce de leche

Layer with broken pretzels

te peanut bu a l o tte oc h r c

Stir in ½ cup semisweet chocolate chips

Layer with crumbled peanut butter cookies

®, TM, © 2015 Kellogg NA Co.

“SlimFast tastes great, it’s easy, and the weight is finally slipping away.”

– Laura P., new mom

†

See

jus n i s t r esul

t

ith w k e 1 we TM

Lose weight fast and keep it off with America’s favorite weight loss brand! *

SlimFast controls your hunger up to 4 hours and is packed with as much as 20g of protein.

#ItsYourThing SlimFast.com

*When used as part of the SlimFast Plan. † Individual results may vary. Based on the SlimFast Plan (a calorie-reduced diet, regular exercise, and plenty of fluids).

Check with your doctor if nursing, pregnant, under 18, following a doctor prescribed diet. © 2015 SlimFast.

Get the bold new look of SlimFast!