Issuu on Google+

100 Easy Recipes ee’s L e i Kat

P n o e t k Pie c i h C

Cozy dinners! SUPER BOWL

party food +

Guy’s Best Nachos

fun fries! surprisingly

Low -Cal!

Mini Meatloaves ● BBQ chicken sandwiches ● Spaghetti With Sausage ●

WIN A Weekend Getaway! page 10


* Nielsen, based on XAOC (all outlets combined) sales volume for L52 week period ending August 27, 2016 ©2016 Twinings North America, Inc. • twiningsusa.com/k-cup

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Food Network Magazine

Contents JA N UA RY/ F EB R UA RY 20 17

Find A Cupcake Recipe for EVERY Month of the year on page 57!

JANUARY/FEBRUARY 2017

FOOD NETWORK MAGAZINE

3


Contents 6 8 12 16 18 28 148

120

Recipe Index To Your Health Star Spotlight Editor’s Letter Calendars You Asked Great Shot!

BONUS RECIPES

Weekend Cooking 112 Try This at Home: Chicken Pot Pie • Katie Lee

50 ideas for FROZEN

Fries

shows us her take on a comfort food classic.

116 Love It! • Find out what Ina Garten makes Jeffrey for Valentine’s Day.

es N

o. 8

120 Oscars Night In • David Burtka PHOTOGRAPHS BY

ANTONIS ACHILLEOS

gives us a preview of his awardsnight party spread.

Page 138

ri oF fal Buf

Party Time In the Know

106

31 Meet in the Middle • Share

some pasta with your valentine, Lady and the Tramp–style.

appetizers will make you the MVP of the Super Bowl party.

wishes to a faraway friend— in the form of soup!

134 Crunch Time • Guy Fieri shares

his biggest and best nacho recipes.

37 Hot List 2017 • These are the

138 50 Ideas for Frozen Fries

foods to watch—and eat—now.

You won’t believe what you can do with a bag of frozen potatoes.

44 America’s Super Bowl Spread Food Network fans tell how they like their game-day bites.

On the Road

46 Sweet Talk • Get a behind-

141 Call of the Wild • A bear at a

the-scenes look at Kids Baking Championship.

us around her L.A. dream kitchen.

Montana zoo tries to pick the Super Bowl winner.

127

143 51 Things to Eat, See and Do in Houston • Headed to the big game? We’ve got you covered.

Fun Cooking

Contest

55 I Scream for Cupcakes • Make a mini sundae that looks just like a cupcake.

150 Name This Dish! • Enter this

month’s recipe-naming contest.

57 A Year of Cupcakes • Treat

yourself to a cupcake each month of 2017.

129

Weeknight Cooking 77 Weeknight Dinners • Start

the year with healthful meals— all 500 calories or fewer!

98 Inside the Test Kitchen • Pick up expert tips from our chefs.

102 Keen on Quinoa • Food Network

chefs give this wholesome grain the star treatment.

Cover photograph by Ryan Dausch Food styling: Jamie Kimm Prop styling: Marina Malchin

4

FOOD NETWORK MAGAZINE

into sweet treats for this year’s Super Bowl bash.

128 The Game Plan • Eddie Jackson’s

33 Food News • Send get-well

48 Star Kitchen • Tia Mowry shows

127 Super Bark • Turn salty snacks

117


Get in touch with a different kind of remote.

Introducing the new Volkswagen Golf Alltrack with 4MOTION® all-wheel drive. Soon to be everywhere. When it comes to the moments we remember, how many take place in your living room? If you’re still trying to recall, perhaps it’s time to reacquaint yourself with a world beyond Wi-Fi, where the stunning beauty of a vista in front of you is not virtual reality but reality reality. The Golf Alltrack comes with 4MOTION all-wheel drive, Off-Road Mode, and enough turbocharged power to motivate you off the couch. Because happiness favors the spontaneous.

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Optional accessories shown. Always ensure that your vehicle is equipped with appropriate tires and equipment and always adjust your speed and driving style to the road, terrain, traffic, and weather conditions. See Owner’s Manual for further details and important limitations. ©2016 Volkswagen of America, Inc.


Recipe Index APPETIZERS AND SNACKS 122

123

124

129

130

132

Creamy Escarole and White Bean Dip

Mini Meatball Crostini

Endive Bites with Gorgonzola and Honey

Spicy Pesto Wings

Roasted Garlic Bean Dip

Bacon-Cheese Pizza Bombs

135

136

137

138

138

138

Buffalo Chicken Nachos

Trash Can Nachos

Guy-talian Nachos

Waffle-Fry BLTs

Tater Tot Cheeseburger Bites

French-Fry Pizza

138

138

150

Pulled Pork Cheese Fries

Bacon-Wrapped Tater Tots

“Name This Dish!” Potato Sandwich

MEAT AND POULTRY 78

86

Vietnamese Sesame Beef and Tofu

78

117

Mini Meatloaves with Mushroom-Herb Orzo

Filet Mignon with Mustard & Mushrooms

84

88

Superfood Chicken Soup

Barbecue Chicken Sandwiches

113

138

Chicken Pot Pies

Cajun Tater Tot Kebabs

Chicken Thighs with Olives and Fennel

80

Pork Scallopini with Spaghetti Squash

90

Slow-Cooker Pork Curry

94

5 0 ideas for FROZEN

Fries

Tandoori Turkey Cutlets with Lentils

FISH AND SEAFOOD 94

104

No. 8

80

PHOTO GRAPH S

BY

ANTONI S ACH ILLE OS

Shrimp Salad with Coconut Green Goddess Dressing

6

Salmon with Couscous and Peas

FOOD NETWORK MAGAZINE

Quinoa and Salmon Croquettes

JANUARY/FEBRUARY 2017

Find Fun Super Bowl Snacks on page 138!

es Fri lo a f Buf


Contents

VEGETARIAN DINNERS 86

88

WIN $500

138

NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine Readers’ Choice Sweepstakes is sponsored by Hearst Communications, Inc. Beginning January 3, 2017, at 12:01 a.m. ET through February 15, 2017, at 11:59 p.m. ET, go to foodnetwork.com/readerschoice on a computer or wireless device, complete the survey and then 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. One (1) Winner will receive a gift check in the amount of $500 (ARV: $500). 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/readerschoice.

We’d love your input! Cauliflower Stir-Fry with Toasted Peanuts

Root Vegetable Tacos with Pineapple Salsa

Visit foodnetwork.com/readerschoice to share your ideas for an upcoming Readers’ Choice issue and enter for a chance to win $500.

Fry-ttata

PASTA AND GRAINS 84

One-Pot Spaghetti with Sausage

90

Savory Oats with Poached Eggs

103

106

Turkey and Quinoa Stuffed Peppers

Quinoa Corn Chowder

Try Trisha Yearwood’s Hearty Soup!

SIDES 97

Mashed Potatoes with Dill

97

Broiled Grapefruit– Spinach Salad

97

Roasted Broccoli Steaks

97

Hoppin’ John Salad

118

138

Endive, Orange & Roquefort Salad

Garlic-Parmesan Fries

DESSERTS AND DRINKS 58

Champagne-Vanilla Cupcakes

64

Piña Colada Cupcakes

55

Ice Cream Cupcakes

59

Chocolate-Strawberry Cupcakes

65

60

Rainbow Cupcakes

66

61

62

Carrot-Walnut Cupcakes

68

Peaches-and-Cream Cupcakes

Milk-and-Cookies Cupcakes

Pumpkin Cupcakes with Burnt Marshmallow Frosting

127

118

124

Sweet-and-Salty Bark

Coffee Granita

Champari Gold

63

Raspberry-Rose Cupcakes

Sundae Cupcakes

70

71

Apple Pie Cupcakes

JANUARY/FEBRUARY 2017

Spice Cupcakes with Sugared Cranberries

FOOD NETWORK MAGAZINE

7


Contents

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

DINNERS UNDER 500 CALORIES We lightened up all the dishes in our Weeknight Cooking section, including these comfort food favorites. BARBECUE CHICKEN sandwiches with pickled okra slaw

One-Pot SPAGHETTI WITH SAUSAGE PAGE 84

PAGE 84 CALORIES: 490 CALORIES: 450

MINI MEATLOAVES WITH MUSHROOMHERB orzo

Go ahead and enjoy some Valentine’s Day chocolates— but pay attention while you eat them. A recent study found that mindfully eating chocolate improved participants’ moods, more so than when they just popped some in their mouths. Find fun chocolate ideas on

SLOW-COOKER PORK CURRY PAGE 90

PAGE 86 CALORIES: 400 CALORIES: 470

Looking Good

Researchers have discovered that a diet high in nitrates (found in leafy greens) may enhance exercise performance. To amp up your workout, try these nitrate-rich foods.

8

FOOD NETWORK MAGAZINE

Kale Superfood Chicken Soup page 78

JANUARY/FEBRUARY 2017

Romaine Shrimp Salad with Coconut Green Goddess Dressing page 80

Spinach Broiled Grapefruit– Spinach Salad page 97

YOGURT: JUSTIN WALKER. CHOCOLATES: GETTY IMAGES.

There’s more to yogurt than meets the eye: In addition to promoting digestion, probiotics can protect the proteins and lipids in your skin and make your hair look healthier, according to a recent report. Have some yogurt for breakfast, or use it to make the tandoori turkey on page 94.


48 hours of yogurt-enriched moisture. For your skin. ®

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NEW AVEENO Daily Moisturizing Body Yogurt with ACTIVE NATURALS Oat immediately saturates skin with intense nourishment. Enriched with the moisturizing nutrients found in Greek yogurt, its delicious vanilla oat fragrance and creamy texture deliver healthy-looking, velvety soft skin for 48 beautiful hours. aveeno.com |

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Star Search

Find your favorite Food Network celebs in this issue.

What’s the best way to spend Valentine’s Day?

“have a stay-cay at a hotel in town, Order room service and get to bed early!” Sunny Anderson The Kitchen pg. 28

Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship pg. 46

Alton Brown Cutthroat Kitchen; Iron Chef America; Good Eats (on Cooking Channel) pg. 28

Anne Burrell Worst Cooks in America pgs. 12, 28

David Burtka pg. 120

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Big Bite pgs. 103, 134

“With someone you love, preferably over a nice dinner, finished by a neverending night of hugging.” Bobby Flay Beat Bobby Flay; Brunch @ Bobby’s pg. 28

Ina Garten Barefoot Contessa pg. 116

Sandra Lee pg. 145

Tia Mowry Tia Mowry at Home (on Cooking Channel) pg. 48

“Quietly and sweetly. Andrew kicks into major boyfriend mode—I always get flowers and a card.”

Enter for a chance to win a three-day, two-night trip to New York City for you and three guests, courtesy of Food Network Magazine and Milk Life! Go to foodnetmag.com/sweeps to enter.

10

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2017

Duff Goldman Holiday Baking Championship; Kids Baking Championship; Spring Baking Championship pg. 46

Lorraine Pascale Spring Baking Championship pg. 28

Eddie Jackson Clash of the Grandmas pg. 128

Damaris Phillips Southern at Heart pg. 104

Katie Lee The Kitchen; Beach Bites with Katie Lee (on Cooking Channel) pg. 112

Trisha Yearwood Trisha’s Southern Kitchen pg. 106

SKYLINE: GETTY IMAGES. NO PURCHASE NECESSARY TO ENTER OR WIN. Milk Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning December 26, 2016, at 12:01 a.m. ET through March 12, 2017, at 11:59 p.m. ET, go to foodnetmag.com/sweeps and complete and submit the entry form pursuant to the on-screen instructions, or text MILK to 91635 to enter. Important notice: You may be charged for either data fees or text-message fees, as applicable, in accordance with the terms of your service agreement with your carrier. Winner will receive a three (3)-day/two (2)-night trip for Winner (1) and three (3) Guests to New York City (ARV: $3,550). Odds of winning will depend upon the total number of eligible entries received. Must have reached 21 years of age or older and be a legal resident of the 50 United States and the District of Columbia. Void in Puerto Rico and where prohibited by law. Sweepstakes subject to complete official rules available at www.foodnetmag.com/sweeps.

Contents


Star

Stretchy jeans No-fuss makeup High-low shoes “There’s a real dichotomy with my shoes: I’m either in clogs or six-inch heels. There is not much I splurge on, but I do have a collection of Christian Louboutins. They’re impossible to walk in but so, so pretty.” Christian Louboutin New Very Prive Patent Leather Peep-Toe Pumps, $795; saksfifthavenue.com

“When I’m not filming, I have a very easy makeup look: I always put on a little eye shadow—I switch up my colors all the time—some black eyeliner on the upper lid and mascara.” Bobbi Brown Long-Wear Gel Eyeliner, $26; Dior Diorshow Blackout Mascara, $29, macys.com

“I hate shopping for jeans— I’d actually rather try on bathing suits—but I recently found a pair that I really like: the Gap 1969 Girlfriend jeans. Stretch denim is my friend.” Authentic 1969 Best Girlfriend Jeans, $70; gap.com

Star Winter bronzer “I always like to look a of winter, my hair and color, so I am a huge fan of Neutrogena self-tanner on my face. It gives me a sun-kissed look.” Airbrush Sunless Tan, $11; neutrogena.com

Anne Burrell

Fur buster

The host of Worst Cooks in America tells us about her favorite clothes and shoes— and how she gets that trademark hairstyle.

“I live in a Manhattan apartment with two Maine coon cats, and they run around like the place is their jungle gym. I pick up after them with a Dyson handheld vacuum and about a million lint brushes.” V6 Cord-free, $300; dyson.com

12

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2017

“I’ve had a pair of Ray-Ban Clubmasters for years. Guy Fieri once bent them out of shape by putting them on the back of his head, and I love them so much I brought them in to be retooled.” Clubmaster Classic, $150; rayban.com

Daring hair “My hair is a work in progress: It just keeps getting blonder. I find being blonde wildly empowering. I keep it in place with Big Sexy Hair hairspray.” Spray & Play Harder Firm Volumizing Hairspray, $18; sexyhair.com

HAIRSPRAY: CORY DAWSON/STUDIO D. EYELINER: J MUCKLE/STUDIO D. HIGH HEELS: CHRISTOPHER COPPOLA/STUDIO D.

Salvaged shades


SEKTION / VOXTORP kitchen

$

3399*

*Based on a 10'×10' kitchen

©Inter IKEA Systems B.V. 2016

A dream kitchen should be a luxury that everyone can afford – a complete kitchen with a beautiful island, all the storage you’ll need, and unique solutions that ⇒t your budget. Because no matter what you do, who you are, or how much you make, you deserve to make the dream yours. SEKTION kitchen with VOXTORP light beige high-gloss drawer fronts, VOXTORP walnut effect doors, drawer fronts and MAXIMERA soft-closing drawers. SEKTION cabinet frames in white melamine foil. VOXTORP doors/drawers fronts in high-gloss foil ⇒nish and foil ⇒nish. MAXIMERA drawer in powder-coated steel and melamine foil. Shown with PERSONLIG quartz frosty carrina countertop with eased edges. IKEA-USA.com/kitchen Requires assembly. *The total price includes cabinets, fronts, drawers, door dampers, interior shelving, hinges, toe kicks, legs, and cover panels. Your choice of countertops, sinks, faucets, knobs and handles, appliances, and lighting sold separately. See IKEA store for limited warranty, country of origin and 10'×10' details. Valid in US stores only.


Editor in Chief

Vice President, Publisher and Chief Revenue Officer

Maile Carpenter

Vicki L. Wellington

Creative Director Deirdre Koribanick Executive Editor Rory Evans

Associate Publisher, Integrated Marketing Peggy Mansfield

Managing Editor Robb Riedel Food Director Liz Sgroi

Associate Publisher Wendy Nanus

General Manager Salvatore Del Giudice

Photo Director Alice Albert

Group Consumer Marketing Director Jocelyn Forman

Art Art Director Ian Doherty

Special Projects Editor Pamela Mitchell

Deputy Art Director Steven Barbeau

Senior Editor Ariana R. Phillips Home Editor Erica Cohen

Associate Art Director Dorothy Cury

Senior Associate Editor Sarah Weinberg

Assistant Art Director Rachel Keaveny

Online Editor T.K. Brady

Digital Imaging Specialist Ruth Vázquez

Assistant Editors Lauren Masur, Ana Rocha Editorial Assistant Danielle Deavens

Photography

Interns Leann Garofolo, Julia Wermuth

Photo Editor Kathleen E. Bednarek

Copy

Associate Photo Editor Brendan Gauthier

Copy Chief Chris Jagger

Assistant Photo Editor Morgan Salyer

Research Editor Linda Fiorella Copy Editor David Cobb Craig Associate Managing Editor Heather DiBeneditto

Food Network Kitchen Senior Vice President, Culinary Katherine Alford

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 Sales Development Director Deborah Maresca, 212-484-1431 Business Manager Celeste Chun Sales and Marketing Coordinator Andrew Maitner Assistant to Publisher and Associate Publisher Joelle Finnegan Sales Assistant Jessica Molinari MIDWEST Advertising Director Amy Mehlbaum, 312-984-5117 Executive Account Directors Hillary Morse, 312-251-5352 Pam Thompson, 312-251-5342

Executive Culinary Producer Jill Novatt Test Kitchen Manager Stephen Jackson Recipe Developers Melissa Gaman, Ginevra Iverson, Ben Mims, Amy Stevenson Recipe Developer/Nutritionist Leah Trent Hope

TEXAS Wisdom Media 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 HEARST DIRECT MEDIA Christine L. Hall, VP, Hearst Direct Media Gina Stillo, Account Manager, 212-649-2934

Recipe Tester Megan Cornell

Advertising Production

Interns Kate Bennert, Allison Cancro

Group Production Director Chuck Lodato

Published by Hearst Communications, Inc., a unit of Hearst Corporation 300 West 57th Street New York, NY 10019 President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr. Secretary Catherine A. Bostron Treasurer Carlton Charles

Hearst Magazines Division President David Carey President, Marketing & Publishing Director Michael Clinton President, Digital Media Troy Young Chief Content Officer Joanna Coles Senior Vice President, Chief Financial Officer Debi Chirichella Publishing Consultants Gilbert C. Maurer, Mark F. Miller Editorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine PRINTED IN THE U.S.A.

Scripps Networks Chief Programming, Content & Brand Officer Kathleen Finch Senior Vice President & General Manager, Consumer Products Ron Feinbaum Senior Vice President, Network Marketing & Creative Services Shannon Driver

14

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

LOS ANGELES Clemmy Closson, Director, 310-664-2869 Michelle Ann Clark, Advertising Sales Assistant, 310-664-2912

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2017

Group Production Manager Julie Bosco Premedia Manager Yuen Wai Chow

Marketing

Creative Services

Executive Director, Integrated Marketing Barrie Oringer

Creative Director Kevin Longo

Associate Directors, Integrated Marketing Mollie B. Englander, Mark B. Herman Senior Manager, Integrated Marketing Steven C. Marinos Executive Director, Events and Partnerships Julie Mahoney Director, Marketing Research Moira Smith

Art Directors Jonathan Alvis, Ilene Singer

Public Relations Executive Director of Public Relations Nathan Christopher Senior Manager of Public Relations Jillian Sanders

Corporate Research Manager Emma Chapman

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.

JAMES BAIGRIE.

Editorial Features Editor Jessica Dodell-Feder


PRESS TO PICK A PERFECT PEAR. EVERY TIME.

Ripen firm pears at room temperature. When the sweet spot gives to pressure from your thumb, your pears are deliciously ripe.

find more

Good stuff

here


Editor’s Letter

One recent morning, after keeping me in suspense for months, my daughter came out of her room and told me she’d made her decision: The theme for her seventh-birthday party was going to be Cupcake Wars. I could barely contain my excitement. All the cupcake baking I’d done over the years—all the money I’d invested in batter dispensers, pastry tips, sprinkles and luster dust—was finally paying off: I’d created a cupcake lover. “This is fantastic!” I said, and I started rattling off ideas about how we could make her party just like the show. “You guys can divide into teams, and we can come up with crazy challenges, then I can throw in some last-minute curveballs. Oh, and we can ask some of my chef and baker friends to judge…” “Whoa, whoa, Mom, no! You can’t have judges! No one’s going to win! We have to have prizes for everybody!” Right. Of course. I couldn’t argue with her, and yet watching a roomful of young kids battle it out for a grand prize sounded pretty entertaining to me (this is, after all, the premise behind Food Network’s popular Kids Baking Championship, which returns to the air this month—see page 46). The truth is, I tend to get carried away about cupcakes. I embarrassed this same daughter a while back by telling her first-grade teacher, Karl, that I was going to bring in personalized cupcakes with each kid’s name scripted in candy melts, at which point he asked me to do what every other parent does and just bring plain ones, please. Then, having learned nothing, I showed up at the school’s Sports Night with basketball and baseball cupcakes instead of an appropriately healthful snack. So let me throw out a philosophical question: Do you need a reason to make (or eat) cupcakes? You can probably guess where I stand, but we debated the question at a staff meeting recently as we considered creating an entire year’s worth of cupcakes for this issue. And I don’t mean heart and flag and Christmas tree cupcakes—I mean a year’s worth of just-because cupcakes. As you’ll see on page 57, we decided to run with the idea, because we all agreed that you don’t need a holiday or a birthday party (and definitely not a Sports Night) to justify making cupcakes. You just need a great recipe—and about 11 friends to help you eat them.

Maile Carpenter Editor in Chief @MaileCarpenter

Our homespun cupcake wars party

16

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2017

JEFFREY WESTBROOK/STUDIO D. CARPENTER: TRAVIS HUGGETT.

Cupcakes orever


Sugar.

SPLENDA® Naturals Sweetener*. Make a sweet resolution that’s easy to keep. ZERO CALORIES. NO BITTER AFTERTASTE.

www.splendanaturals.com *For more information on how SPLENDA® Brand does natural, please go to Splenda.com/naturals ©2017 Heartland Consumer Products LLC. All rights reserved.


Calendar

January MON

TUE

WED

Happy New Year! Put a twist on the Southern tradition

THU

FRI

Day. Bite into a few pomegranate seeds and save the inner white seeds to put inside your

banana with

top with syrup.

bring good fortune.

Make a quick dinner-party app: Marinate pieces of feta in olive oil with fresh thyme and red pepper flakes. Serve with baguette slices.

Milk was reportedly first delivered in glass bottles on this day in 1878. Dress up your milk: Blend 2 cups strawberries, ¼ cup sugar and 4 cups milk; strain.

It’s Martin Luther King Jr. Day, a national day of service. Host a bake sale and donate the profits to a good cause. See page 57 for a dozen cupcake recipes.

Europeans first came to Hawaii on this day in 1778. Have a traditional island dish for dinner: loco moco. Top rice with a burger patty, gravy and a fried egg.

The first Winter Olympics began on this day in 1924—a good

Mix fresh snow

Stick to your resolutions with a healthful salad dressing: Blend ½ cup each walnuts and olive oil, ¼ cup each lemon juice and water, and salt to taste.

the Super Bowl in Houston! Host a Tex-Mex brunch: Make quesadillas, filling them with scrambled eggs, cheese and avocado. Top with salsa.

18

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2017

SAT

your fries.

The Québec Winter Carnival, the largest of its kind, starts today. Transport yourself there with a maple cappuccino:

Happy Chinese New Year! Spend your afternoon making dumplings from scratch. Learn how at

CROUTONS, CAPPUCCINO AND SNOWBALL: GETTY IMAGES. BANANA: LARA ROBBY/STUDIO D. POMEGRANATE SEEDS: JEFF HARRIS/STUDIO D. MARINATED FETA AND LOCO MOCO: SHUTTERSTOCK. FRENCH FRIES: ANTONIS ACHILLEOS. DUMPLINGS: LEVI BROWN. WALNUTS: ANDREW PURCELL. QUESADILLA: PHILIP FRIEDMAN/STUDIO D. MILK: CHARLES MASTERS.

SUN


©|® THE J.M. SMUCKER COMPANY

TRADITIONS DON’T HAPPEN OVERNIGHT.

THEY HAPPEN ONE MORNING AT A TIME AND ONE CUP AT A TIME.


Calendar

February SUN

MON

THU

FRI

SAT

Bowl party: Whisk 1 packet unflavored gelatin, 12 ounces hot cream soda and some whiskey; pour into shot glasses. Chill until set.

Surprise your sweetheart with wine and dessert in one! Prepare a

tonight: Spread

fold in half and Bake at 425˚, whipped cream.

The South Beach Wine & Food

George Washington did it! Whisk

The Oscars are tonight! Find some

with 4 teaspoons milk. Spread on crullers and top with colored sanding sugar.

JANUARY/FEBRUARY 2017

Try a quick, cozy dessert: Simmer 1 cup each leftover rice and milk until absorbed. Sweeten to taste and top with cinnamon.

Start the weekend with a mimosa bar at brunch: Put out colorful juices, like blood orange, pomegranate and mango, and let friends mix and match.

GELATIN SHOTS, CUPCAKES, POPCORN HEART, CRULLER AND ALMOND BUTTER SANDWICH: CORY DAWSON/STUDIO D; FOOD STYLING: JASON SCHREIBER. TURNOVERS: JON PATERSON/STUDIO D. MIMOSA: KANG KIM. RICE PUDDING AND WINE CHOCOLATE CAKE: ALAMY. BEACH BALL: GETTY IMAGES. BASIL: ANDREW PURCELL. HOT CHOCOLATE: LEVI BROWN.

halfway in each.


GOURMET GETAWAY WHERE TO TR AVEL FOR CHARM, CULTURE & CUISINE

DELICIOUS DESTINATION

Charleston, South Carolina While the underpinnings of this Southern gem are assuredly historic, there’s a palpable exuberance surrounding Charleston’s acclaimed dining scene with tiny passion project eateries positioned alongside some of the South’s most renowned restaurants. Here, dining out is a form of nightly entertainment.

A modern playground for standout culinary talent, Charleston is home to a volume of worldclass dining often associated with cities five times its size. Full of gorgeous scenery, gorgeous people, and gorgeous weather, this coastal locale offers something alluring to travelers on a quest to experience the true flavor of a place.

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EAT & DRINK

A CELEBRATION OF SOUTHERN INGREDIENTS The pulse of Charleston has been connected to its kitchens since the late 1600s, when subsistence farming and fishing unknowingly gave birth to today’s prized hyperlocal Lowcountry cuisine. Profoundly shaped by local Gullah culture, it’s a rich culinary tradition that revolves around ingredients like okra, field peas, and shellfish as well as heirloom varieties of rice and corn.

HOT DATES Foodies on a mission to eat their way through a new destination will love the prix fixe lunch and dinner deals offered by more than 60 Charleston restaurants during Charleston Restaurant Week (January 4 – 22, 2017). Take in the culinary flamboyance of the Waffle House Smackdown, a perpetually sold-out event that pits James Beard Award-winning chefs against one another in a hilarity-filled quest to be the best short order fry cook, during the action-packed Charleston Wine + Food Festival (March 1 - 5, 2017).

Let the Journey Begin For many, the definition of Southern food is underscored by two items: fried chicken and biscuits. While these two tasty staples will thankfully never disappear from tailgate parties or weekend picnics, a new era of sophisticated, playful, and creative riffs on the South’s time-honored recipes and ingredients has arrived. It’s no secret Charleston is home to a variety of culinary luminaries and boasts some of the best food in the country like shrimp and grits and She Crab soup.

FOR INSIDER TIPS ON WHERE TO STAY, EAT & PL AY: EXPLORECHARLESTON.COM


Food Net work, Worst Cooks in America, and their respective logos are trademarks of Television Food Net work, G.P (C) 2017 Television Food Network, G.P All rights reser ved.

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RECIPES FROM THE HARLEM RESTAUR ANT’S STORIED PAST & VIBR ANT PRESENT BY BEST-SELLING AUTHOR

MARCUS SAMUELSSON

“His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country.”

—LE A H CH A SE, Dooky Chase’s Restaurant, New Orleans, Louisiana

••• “Red Rooster has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus’s sublime cuisine.”

—HENRY LOUIS G ATES, JR ., Harvard University

••• “Marcus’s celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood.”

—D A NIEL BOULUD, Chef/Owner, The Dinex Group

AVA IL A BLE W HER E BOOKS A R E SOLD

A Rux Martin Book


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Turn Up the Heat

Whether you’re slow cooking, baking or broiling, go ahead and turn up the heat. With Reynolds® Slow Cooker Liners, Reynolds® Parchment Paper and Reynolds Wrap® Heavy Duty Aluminum Foil, you can serve up your best dishes and cleanup’s a snap. Try these recipes that turn up the heat, too, with creative ingredients like bold chile peppers for an unexpected sweet and spicy kick.

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DOUBLE-LAYERED CHEESY JALAPEÑO DIP ACTIVE: 1 HOUR • TOTAL: 41/2 HOURS SERVES 8–10

6 3 10 1 1⁄4 2

large jalapeño chiles cups chopped rotisserie chicken ounces frozen corn kernels cups sour cream tablespoons dried oregano 1 ⁄2 teaspoon kosher salt 2 16-ounce cans refried beans 3 bunches white and green scallions, chopped 1 16-ounce jar green salsa 1 28-ounce can diced tomatoes, drained well 1 pound shredded cheddar cheese or Mexican blend Tortilla chips and raw vegetables, for serving 1 Preheat oven to Hi-Broil. Place chiles on a foil-lined

baking sheet and broil until skin is blackened, 10–12 minutes, checking often. Wrap foil around chiles and let sit 10 minutes. Scrape off loose skin and discard most of the seeds. Chop finely. 2 Mix together chicken, corn, sour cream,

oregano and salt. 3 Place a Reynolds® Slow Cooker Liner inside a 5–6 1⁄2

quart slow cooker bowl as directed on package. Using half of each ingredient, layer beans, scallions, sour cream mixture, jalapeños, salsa, tomatoes and cheese. Repeat, ending with cheese. Cover slow cooker and cook on Low for 3–3 1⁄2 hours. Use Warm setting to serve. Serve with tortilla chips and sliced raw vegetables for dipping.

OATMEAL SANDWICH COOKIES WITH SPICY PEANUT BUTTER FILLING

BROILED FLANK STEAK WITH SERRANO CHILE-CHURRI

ACTIVE: 40 MINUTES • TOTAL: 2 HOURS MAKES 12 SANDWICH COOKIES

ACTIVE: 30 MINUTES • TOTAL: 40 MINUTES SERVES 6

Cookies: 1 ⁄2 cup unsalted butter, very soft 3 ⁄4 cup light brown sugar, packed 1 large egg 2 /3 cup all-purpose flour (3 ounces) 1 teaspoon ground cinnamon 1 ⁄4 teaspoon baking powder 1 ⁄4 teaspoon salt 1 1⁄2 cups rolled oats

2 1 1⁄2 3 2 1

Filling: 3 tablespoons butter, at room temperature 3 ⁄4 teaspoon ground ginger 1 ⁄2 habanero chile, seeds removed 1 cup smooth peanut butter 1 ⁄2 cup powdered sugar 1 Cookies: Whisk together butter and sugar until light and fluffy, 30–40 seconds. Whisk in egg. Gently stir in next 4 ingredients, then oats. Refrigerate 1 hour, or up to 3 days. 2 Filling: Process all the ingredients in a food

processor until smooth. 3 Remove dough from refrigerator for 10 minutes. Preheat oven to 375˚. Line 2 baking sheets with Reynolds® Parchment Paper. Scoop 2 tablespoons dough per cookie and gently round off. Place onto parchment 2 inches apart. Flatten slightly. Bake 6–7 minutes, cool 2 minutes on sheet, then transfer to wire rack to cool completely. Use 1 1⁄2 tablespoons filling per sandwich.

pounds flank steak teaspoons coarse salt fresh serrano chiles, halved lengthwise cloves garlic, smashed teaspoon dried oregano 1 ⁄4 teaspoon salt 2 packed cups fresh parsley leaves 1 packed cup fresh cilantro leaves Grated zest and juice of 1⁄2 lemon and 1⁄2 orange 1 ⁄2 cup extra-virgin olive oil 1 Preheat oven to Hi-Broil. Line a sheet pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Blot steak with paper towels and sprinkle salt over both sides. Place on pan under broiler 10–12 minutes for medium-rare, depending on thickness of steak. Transfer to carving board and let rest 8 minutes, covering loosely with Reynolds Wrap® Heavy Duty Aluminum Foil to keep the temperature while the meat is resting. 2 Adjust spiciness of the chile-churri by using more or less seeds from the serranos. More seeds equals more heat. In a food processor, process serranos, garlic, oregano, salt, parsley, cilantro and zests until finely chopped. Transfer to a bowl and stir in citrus juices and olive oil. Slice flank steak thinly against the grain. Serve with chile-churri drizzled on top.


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©2016 Reynolds® Consumer Products LLC.

8 hours to cook

8 seconds to clean Try Reynolds® Slow Cooker Liners, the easy way to make slow cooking even easier. Cleanup in 8 seconds or less without soaking or scrubbing. Find this delicious Mexican Beef Stew recipe at ReynoldsKitchens.com


Letters

You Asked...

Food Network stars answer your burning questions.

Claudia Amell Sterling Heights, MI

I definitely do! An oldschool trick is to place sealed (non-pop-top) cans of sweetened condensed milk in a slow cooker, cover the cans with water and cook them on low for 8 hours. Remove the cans with tongs and let them cool to room temperature before opening. Voilà, caramel sauce! And you didn’t have to stir a thing. —Sunny Anderson

Alton, I make your recipe for English muffins all the time. They’re great, but I don’t get nooks and crannies. How can I fix this? Sherry Duke, Woodstock, GA

First, keep in mind that my English muffins don’t replicate the storebought kind—they won’t nook-andcranny quite as much. Also, make sure you’re letting the dough rest in a warm spot for 30 minutes. If that doesn’t give you nooks and crannies, the next time you make them, add another 10 minutes. Then after you bake the muffins, tear them open with a fork instead of a knife.

I like to use a chocolate that has between 62 and 70 percent cocoa solids, which is often labeled “bittersweet.” Chocolates with a lower cocoa percentage usually have more sugar, which can make your cake too sweet, while chocolate with superhigh percentages of cocoa can be bitter. Bittersweet has a great balance. —Lorraine Pascale

Yitzi Taber Bergenfield, NJ

Winter for me is all about braising meats like lamb shanks and beef short ribs and making oven-baked pasta dishes, such as lasagna (for my recipe, go to foodnetwork .com/bobbyslasagna). I also love roast chicken and potatoes. —Bobby Flay

Anne, I’ve seen chefs make stock, then throw away what look like perfectly good veggies after straining them from the liquid. Why can’t you use them in another dish? Cindy Hanes Browns Summit, NC

You can’t reuse these vegetables because they have already fulfilled their vegetable destiny. They’ve given up all their flavors to the stock, so by the time the stock is done, the vegetables are just mushy pulp. They truly don’t have anything left to offer another recipe, so it’s OK to ditch them. —Anne Burrell

lorraine likes bittersweet chocolate for cake batters.

Write to him or her at fnmstars@hearst .com.

FOOD NETWORK MAGAZINE

Rachel Parks Pipersville, PA

Bobby, in the winter, when you don’t grill as much, what are your favorite dishes to make?

—Alton Brown

Have a question for a Food Network star?

28

Lorraine, what kind of chocolate is best for cake batter?

JANUARY/FEBRUARY 2017

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.

CHOCOLATE: GETTY IMAGES.

Sunny, do you have any suggestions for making an easy caramel sauce?


Beet, Goat Cheese & Walnut Salad

Arugula, Strawberry & Walnut Salad

FOR THE BEST SIMPLE SALADS EVER A SPRINKLE OF CRUNCHY CALIFORNIA WALNUTS ADDS FLAVOR, TEXTURE AND HEART-HEALTHY* GOODNESS TO ALL YOUR FAVORITE RECIPES. FOR THESE RECIPES AND MORE GO TO WALNUTS.ORG.

HY HEALT EARTH Y O ENJ RY EBRUA THIS F

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Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines.

Garden Salad with Walnut Vinaigrette

walnuts.org

Wilted Spinach Salad with Grilled Onions, Walnuts, Avocado & Apples

*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant based omega-3.


In the Know

FOOD STYLING: JASON SCHREIBER. INSET: ALAMY.

PHOTOGRAPH BY

CORY DAWSON

Meet in the Middle This Valentine’s Day, you can reenact one of Hollywood’s most memorable kiss scenes: Lady and the Tramp sharing a bowl of spaghetti. Chefs at Austin’s Juliet Ristorante ( juliet-austin.com) and The Pikey in Los Angeles (thepikeyla.com) are serving bowls of extra-long noodles, and at Cielo in St. Louis (cielostlouis.com), lovebirds can take a 14-foot noodle challenge: Couples who can meet in the middle without breaking the pasta have a chance to win a massage. Practice at home with Pastificio Vicidomini’s 20-inch noodles. $8; olio2go.com

JANUARY/FEBRUARY 2017

FOOD NETWORK MAGAZINE

31


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In the Know

How do you top a career in the NFL? If you’re recently retired Seahawks running back Marshawn Lynch (above), you start a chocolate company. Marshawn’s Beast Mode candy bars are now sold at It’Sugar locations across the country. He’s not the only player with a budding food business: Panthers quarterback Cam Newton runs the Smokn’ Aces food truck in Charlotte, NC, and Eagles tight end Brent Celek has opened the Korean small-plates spot Bop in Philadelphia’s Center City.

CHOCOLATE BAR: CORY DAWSON/STUDIO D. LYNCH AND CHICKEN SOUP WITH SPOON: GETTY IMAGES.

Doctor’s Orders If you want to wish someone well this flu season, there’s a much better way to do it than with a card: Send them some soup!

HEY, GOOD HEY, GOOD LOOKING... LOOKING...

ships soup nationwide. $70 for 64-ounce soup and sides; spoonfulofcomfort.com

Penicillin Program on 14 college campuses (and growing) that delivers matzo ball soup to students. Free for students; hillel.org for locations

Prescription Chicken delivers get-well-themed soup around Washington, DC. $12 for 32-ounce soup; prescriptionchicken.com

This Valentine’s Day, consider bok choy instead of a box of chocolates: Men who eat fruits and vegetables in place of carbs smell more pleasant and appear more attractive to women, according to a recent study. SOURCE: MACQUARIE UNIVERSITY, SYDNEY, AUSTRALIA

JANUARY/FEBRUARY 2017

FOOD NETWORK MAGAZINE

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In the Know

financial data, then the number-one reason for microloans is…pizza. In an analysis of half a million

Something to keep in mind at this year’s Super Bowl party: People who can see the buffet from their seat eat an average of 170 more calories than those who can’t!

person payment app Venmo, half of the most commonly used emojis were food, with pizza in the top spot. Beer, also made the top 10.

SALE OF THE CENTURY No. 1 No. 3 No. 7 No. 8 No. 10

SOURCE: UNIVERSITY OF NOTRE DAME

SOURCE: LENDEDU

This year marks the 100th anniversary of Girl Scout cookie sales. See if you’re a smart cookie:

or Keeps The Obamas will leave the White House on January 20, but the kitchen garden Michelle planted on the South Lawn in 2009 will stick around: The National Park Foundation just got a $2.5 million grant to maintain the 2,800-square-foot garden through at least 2034. That’s a good thing: Each year the garden produces about 2,000 pounds of food for the White House.

2. The Thin Mint is how many years old? A. 25 B. 58 C. 72 D. 100 3. The Girl Scouts started baking cookies commercially in the 1930s. Which was not one of their first flavors? A. Sugar B. Mint chocolate C. Peanut butter 4. Which sweet treat inspired this year’s new cookies? A. S’mores B. Brownies C. Lemon bars D. Birthday cake ANSWERS: 1. A; 2. B; 3. C; 4. A

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FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2017

WINGS: MARK WEINBERG. COOKIES: SAM KAPLAN. GARDEN (2): GETTY IMAGES. EMOJIS: APPLE.

1. True or false: The first Girl Scout cookies were home-baked by scouts. A. True B. False


k:RQGHUIXO&LWUXV//&$OO5LJKWV5HVHUYHG:21'(5)8/+$/26385(*22'1(66*22'&+2,&(.,'DQGWKHDFFRPSDQ\LQJORJRVDQGWUDGHGUHVVDUHWUDGHPDUNVRI:RQGHUIXO&LWUXV//&RULWVDIÆ“OLDWHV:+

Good choice, kid.

W∂ nderful Halos are sweet, seedless and easy to peel. They’re always a good, healthy choice.


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In the Know

List 2017

Here they are: the trendiest ingredients, dishes and groceries of the year.

Ingredients

Dishes

Groceries

JANUARY/FEBRUARY 2017

â—?

FOOD NETWORK MAGAZINE

37


In the Know

TAHINI

Ground sesame seed paste is finding its way into much more than hummus. Mighty Sesame Co. has started selling it in squeezable bottles so you can add a bit to dressings and sauces. And Delighted by Dessert Hummus is now available

LOX

Both Nordic cuisine and Jewish deli food are gaining in popularity, which means more smoked and cured salmon all around. The Museum of Jewish Heritage in New York City even named its new café Lox to match a menu that includes plates like pastrami lox, grapefruit and gin lox, and sake ginger lox.

Ingredients Get a taste of what’s trending.

PLANTAIN

The plantain, a banana-like fruit common in Latin American cooking, has become a nationwide favorite, thanks to its gluten-free but starchy nature. You can boil them, slice and fry them, or just snack on addictive plantain chips, like Miss Marjorie’s Steel Drum Plantains, sold at Whole Foods, specialty-food stores and online.

COCONUT

Coconut milk is the drink of the moment (it’s blended with strawberry acai to make Starbucks’s Pink Drink), but we’re consuming coconut in many other forms, too: We’re cooking with coconut oil, rehydrating with toasted coconut chips.

TURMERIC

You’ll find this spice, touted for its anti-inflammatory properties, in soups and juices everywhere, but you might have had some without knowing it: Last spring, when Kraft reformulated its iconic mac and cheese, the company turned to turmeric for the bright orange color.

MAPLE SYRUP

More than 4 million gallons of maple syrup were produced in the US last year, the most in a century, and we’re finding lots of new ways to consume it: in cocktails, in nutrient-rich waters (DRINKmaple and Happy Tree) and even in beers, like Maple Breakfast Stout from Vermont’s 14th Star Brewing Co.

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FOOD NETWORK MAGAZINE

Everyone loves a probiotic these days, and this spicy an excellent source of gut-healthy bacteria.

ROSÉ

Pink wine is not just for summer anymore: Restaurant wine lists are offering rosé year-round, and the flavor has crossed over into candy: Sugarfina recently debuted Whispering Angel– infused gummies and the company racked up a wait list of 18,000 within two hours.

your own kimchi snacks.

ZA’ATAR even found it on the rim of a

ROSÉ: J MUCKLE/STUDIO D. MATCHA, LOX, PLANTAINS, COCONUT, KIMCHI AND TURMERIC: GETTY IMAGES. ZA’ATAR: ALAMY. MAPLE SYRUP: PHILIP FRIEDMAN/STUDIO D. TAHINI: ISTOCKPHOTO.

MATCHA

This finely milled powder, made from special green tea leaves, has been popular in Japan for centuries but has taken off big time in the US—and on Instagram (#matcha has more than 1.7 million posts!). You’ll find the caffeinated powder in lattes, cookies, doughnuts, yogurt, babka and more.


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In the Know

BABKA

NAAN has become America’s new favorite carb: It’s being used in place of taco shells, as a stand-in for hot dog buns, as pizza crust and as a chip. Make your own “naanchos” with naan chips from Bandar Foods.

and cracked pepper—has inspired new riffs across the United States, like scrambled eggs at Davanti Enoteca in Chicago, chips at The Cannibal in Los Angeles and pizza at Locale in Boston. There’s even a doughnut at New York City’s Locanda Verde.

POKE

Dishes

Made primarily of raw tuna and Asian seasonings, this Hawaiian dish has found its way to the mainland, and the poke rice bowl could easily become the biggest fast-casual trend since Chipotle’s burrito bowl. In just 18 months, 20 new poke spots opened in the Bay Area alone.

This sweet-savory combo has been an enduring fad, but the race is on to create the most over-the-top version: Red Robin serves a tempura-fried chicken in a Belgian waffle bun, and Dimo’s Pizza in Chicago makes a Chicken ’n’ Waffles slice topped with maple syrup.

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FOOD NETWORK MAGAZINE

These beloved dishes are popping up on menus in every imaginable form.

Food scientists have figured out how to make plant compounds cook, taste and even bleed like ground beef (with beet juice). Now hyperrealistic vegetarian “meats” like Beyond Burger are for sale at some Whole Foods stores (in the meat section), and “meat” from Impossible Foods has landed in dishes at Momofuku Nishi in New York City, Cockscomb in San Francisco and Crossroads Kitchen in Los Angeles.

JANUARY/FEBRUARY 2017

staple, is having a moment beyond Koreatown. Chefs are using the soy-marinated beef in dumplings, tacos, pizza and more. Even Lay’s is in on the trend, with Korean Barbecue chips.

This classic New York City bodega sandwich of American cheese melted into chopped-up ground beef has become a cult favorite, and it’s inspiring new versions across the country, including ones at Fiamma Burger in Bellingham, WA, and The Dime in Los Angeles.

CHURROS

The churro—fried dough rolled in cinnamon sugar—has been reimagined in countless restaurant desserts, and its fame has spiked: Oreo has introduced a version, and it’s an off-menu Starbucks drink: Some stores will make a “secret” churro frappuccino.

CACIO E PEPE AND CHICKEN AND WAFFLES: SHUTTERSTOCK. SHAKSHUKA AND CHOPPED CHEESE: RYAN DAUSCH. BABKA: ANDREW PURCELL. BULGOGI: ALAMY. CHURROS: GETTY IMAGES. BURGER: IMPOSSIBLE FOODS. POKE: MIKE GARTEN. NAAN: ISTOCKPHOTO.

SHAKSHUKA


SHOW

THE WORLD

YOU’VE

MASTERED

ITS

SIMPLEST

SANDWICH.

When you make a PB&J with Smucker’s the most humble sandwich is also the best. Share yours with #PBJPerfection. With A Name Like Smucker’s, It Has To Be Good.


PROMOTION

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In the Know

RICED VEGETABLES

FROM THE FARM TO THE BIG CITY, JOIN MILK LIFE FOR THE CULINARY TREAT OF A LIFETIME. Enter for the chance to win an unforgettable experience in New York City with your whole family, courtesy of Food Network Magazine and Milk Life. You could dine at a Food Network star’s restaurant, then practice your own culinary skills with a family-friendly cooking lesson where you can discover wholesome recipes your whole family will love!

Groceries

“Cauliflower rice” recipes are all over the Internet, and Green Giant now offers frozen cauliflower rice— saving you a lot of chopping.

Look for some of these smart new products on your next shopping trip.

PEPPER BLENDS

CHEESE BOWLS

This deli-section find is a cheese lover’s dream come true: The round of parm, cheddar or jarlsberg can replace a tortilla in a wrap—or you can turn it into an edible bowl for salad or chili.

HUMMUS SPREADS

Spicy-food lovers are becoming picky about how they get their heat, so McCormick has introduced a line of hot pepper blends: Chipotle Black Pepper, Sriracha Black Pepper Seasoning and Hot Shot! Extra Bold Pepper.

Now you can squeeze your hummus exactly where you want it. Sabra has launched a line of three flavors in the new bottles: Garlic Herb, Honey Mustard and Sea Salt & Cracked Pepper.

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So many recipes call for just a tablespoon or two of tomato paste, but most cans hold three times that. Hunt’s now sells two tablespoons’ worth in handy pouches.

WHOLE-GRAIN SOUPS

HIMALAYAN PINK SALT POPCORN

Few things are as iconic as a can of Campbell’s soup, but this year the brand is launching a new Well Yes! line packed with vegetables and trendy grains like quinoa and farro.

NO PURCHASE NECESSARY TO ENTER OR WIN. MILK Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning 12/26/2016 at 12:01 AM (ET) through 3/12/2017 at 11:59 PM (ET), go to foodnetmag. com/sweeps and complete and submit the entry form pursuant to the onscreen instructions or TEXT MILK to 91635 to enter. Important Notice: You may be charged for either text message fees or data fees, as applicable, in accordance with the terms of your service agreement with your carrier. Winner will receive a three (3)-day/two (2)-night trip for Winner and three (3) Guests to New York City. (ARV: $3,550.00). Odds of winning will depend upon the total number of eligible entries received. Must have reached 21 years or older and be a legal resident of one of the 50 United States or the District of Columbia. Void in Puerto Rico and where prohibited by law. Sweepstakes subject to complete official rules available at www.foodnetmag.com.

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You can find salmon, lamb and buffalo jerky in specialty-food shops and health-food stores, and now Slim Jim is offering an alternative protein with turkey sticks (in Original, Barbecue and Habanero flavors).

JALAPEÑO TORTILLA CHIPS

This brand’s Hint of Lime chip was radical when it was released in 1997. But now we’re ready for something much spicier: chips dusted with jalapeño powder.

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JANUARY/FEBRUARY 2017

Salt snobs will appreciate this new snack, made with salt that is arguably less harsh (and cooler sounding) than sea salt or table salt.

BONE BROTH

“Bone broth” is a culinary buzz word, with devotees swearing by the health benefits of the protein-rich brew. Kitchen Basics’s version is now sold in small cartons.


ROYAL® Basmati Rice is the #1 selling Basmati brand in the Country Why? It’s harvested in the foothills of the Himalayas and carries the authentic flavor and aroma of the region that can’t be replicated. It goes through a 12-month natural aging process that makes each grain longer and fluffier. But of all the reasons, it’s because our Basmati is one of the most delicious and versatile ingredients on Earth.

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In the Know

AMERICA’S

SUPER BOWL SPREAD Food Network fans tell us how they fuel up for the big game.

a d t S i u ms. k c a .. Sn

57% Beer

order pizza for the game

19% 17% 7% Soda Wine Other

Genius

50%

Your wings are:

CHIP PICK

Ridiculous It’s a tie!

50%

65%

35%

TORTILLA

POTATO

31% Mild 29% Hot 3% Hotter-than-hot

ALMOST HALF the people who put out a crudité platter say that NO ONE ACTUALLY EATS IT!

OUR WING Y P I

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D

H ow do you

IN BLUE CHEESE DRESSING

33% IN RANCH 44

29% DON’T DIP

FOOD NETWORK MAGAZINE

FAVORITE LAYER in seven-layer dip:

53% Guacamole

37% Medium

38%

62%

Sub-stantial: About 30% say they eat a foot or more of a sub!

JANUARY/FEBRUARY 2017

13% Sour cream 12% Grated cheese 10% Refried beans 7% Salsa 3% Olives 2% Lettuce

73% say the food is more important than the game

SNACK STADIUM: ISTOCKPHOTO. PIZZA, SUB, BLUE CHEESE, CRUDITÉ PLATTER AND CHIPS: GETTY IMAGES. DIP: IMAGEBRIEF. WING: JEFFREY WESTBROOK/STUDIO D. BEER: CHRIS ECKERT/STUDIO D.

What are you drinking?


I spy, with my little eye, something beginning with “S.” Who knows what you’ll see in the backup camera1 of your new 2017 Corolla, but that’s kind of the point, isn’t it? That’s why it comes standard, along with Toyota Safety Sense™ P.2 Because, even though you might see almost anything, one thing we think you should definitely see is safety. How many things can you spy that start with the letter “S”?

Toyota Safety Sense™ Standard

Prototype shown with options. Production model may vary. 1. The backup camera does not provide a comprehensive view of the rear area of the vehicle. You should also look around outside your vehicle and use your mirrors to confirm rearward clearance. Environmental conditions may limit effectiveness and view may become obscured. See Owner’s Manual for details. 2. Drivers should always be responsible for their own safe driving. Please always pay attention to your surroundings and drive safely. Depending on the conditions of roads, vehicles, weather, etc., the system(s) may not work as intended. See Owner’s Manual for details. ©2016 Toyota Motor Sales, U.S.A., Inc.


SWEET TALK Duff Goldman and Valerie Bertinelli love hosting Kids Baking Championship—but it’s no cakewalk.

There are a few things you can count on when you watch Kids Baking Championship: adorable contestants, surprisingly grown-up desserts and, inevitably, some tears. Usually it’s the kids who cry, but during the third season (which premieres January 2), Duff gets emotional, too. “They were just baking their hearts out. I couldn’t help it,” he says. It’s easy to understand why he and cohost Valerie Bertinelli become so attached to their pint-size protégés: The two stars not only host the show, they also serve as mentors and judges, spending up

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to six hours a day critiquing, consoling and, yes, even crying with the contestants. Valerie and Duff have a great on-screen dynamic, and the same holds true off set: They’re constantly poking fun at each other, and they frequently finish each other’s sentences. They also both have a ton of respect for the young contestants. “These kids have such backbone,” says Duff. “If you were to critique my food the way we do theirs, I’d be like, ‘You’re wrong!’” Valerie agrees: “I could never be as poised as they are.” Take a look behind the scenes.…


In the Know

The kids come prepared. “They’ve studied previous seasons of the show, they read, they watch videos on YouTube—they know stuff I didn’t even learn in pastry school!” Duff says. Some impressive moves: Working with isomalt (a sugar substitute) to create sugar art, and using Versawhip (a favorite among cutting-edge chefs) to make foam.

The critiques are intense! Both hosts observe every challenge from start to finish, whether it’s a 30-minute cookie contest or a four-hour cake bake. And Duff and Valerie give each dish an in-depth 20-minute critique—only a minute or two of which makes it onto the show!

The hosts can’t help. “A few times I’ve begged our producer to let me help someone and she always tells me no,” Valerie says. The only time the hosts can step in is when a contestant is clearly losing it, but even then, they can just offer encouragement, not instruction. Duff tries his hardest to be helpful, though. In previous seasons, he has snuck in pointers on how to use the fondant sheeter and level a cake.

CRATE: MATTHEWS STUDIO EQUIPMENT.

The kids are (mostly) treated like grown-ups. The show is filmed for about a month during the summer at the same studio where adult baking competitions are shot, and nothing is scaled down. The baking stations, equipment and pantry are all standard size. The only concession for kid contestants: They can stand on crates if they’re too short to reach the counter.

SET SECRETS SET SECRETS

Pretaping ritual I make sure not to eat breakfast!

I get a meat and cheese plate. I eat salami as a palate cleanser during judging.

Favorite flavor Lemon, although I’ve been over-lemonized!

Bacon and chocolate

Least-favorite flavor Black licorice

Strawberry

Pastime on set Playing Pokémon Go with the sound crew

Napping

Favorite kitchen tool on set Duff always announces who’s cut. Although both judges’ opinions are weighed evenly, Duff reveals who gets eliminated. “Day one, season one, Valerie came in and said she couldn’t cut anyone,” says Duff. “It’s too hard for me,” says Valerie. “And Duff does such a good job, you can see his heart bleeding while he does it.”

Lemon zester

Blowtorch

Fondant or buttercream? Buttercream

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Star Kitchen Cooking Channel host Tia Mowry shows us her Los Angeles kitchen. PHOTOGRAPH BY

DAVE LAURIDSEN

When Tia Mowry hosted Food Network Star Kids, she saw a bit of herself in the contestants, and not just because they were in front of the camera at a young age (Tia costarred with her twin, Tamera, on the ’90s sitcom Sister, Sister). Like her, these kids fell in love with cooking early on. “I grew up watching Food Network,” she says. “And when I first got married, I watched every one of Giada’s episodes.” Tia and her husband, actor Cory Hardrict, moved into their Studio City home last year with their son, Cree, and she immediately started designing her dream kitchen. She included a butler’s pantry to hide messy prep work and an island that everyone could gather around during parties. She put in glass doors to the backyard to let in lots of light— and to make hosting outdoor parties (like Cree’s shark-themed fifth-birthday bash) a breeze. When the renovation was done, she says, this room became her happy place. “Some people like to work out to loosen up,” she says. “I like to cook.” 48

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Easy plants She keeps tons of succulents around the house—she likes that they require very little maintenance. “As a mom, you don’t have time to water the plants,” she jokes.

Watch Tia Mowry at Home on Cooking Channel, January 8 at 8:30 p.m. ET

Brass seating Tia saw these eye-catching brass and cork bar stools and loved them so much, she had them specially shipped from overseas.


In the Know

See-through doors Handy faucet Tia admits she installed the wall-mounted pot filler more for looks than for function. But on Thanksgiving, when she’s making big batches of collard greens, it’s pretty convenient.

Tia wanted glass-front cabinets so she could show off her best dishware, but she also loves being able to see where everything is.

HAIR: KENDRA GARVEY; MAKEUP: JULIANNE KAYE; WARDROBE: JUDY LEN.

Paint pick Cory likes a contemporary look, while Tia prefers a farmhouse style. She compromised by painting the island a charcoal gray, similar to Cyberspace by Sherwin-Williams.

Turn the page to get Tia’s look.

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In the Know

Get the Look Pick up some of Tia’s finds for your own kitchen.

Sunlight pours into the room through the large windows and doors, and gold globe lights like these Hudson Valley Lambert 1 Pendants brighten up the space even more. From $428; wayfair.com

Tia has brass and copper accents throughout the house. In the kitchen, she keeps copper mugs on display in glassfront cabinets. $30; williams-sonoma.com

Tia and her husband use a board similar to this Farmhouse Chalkboard to jot down inspirational phrases. $50; worldmarket.com

Tia tried tea for the first time as a teen on a trip to London and has been hooked ever since. She uses this Copper Kettle to make the perfect cup of Earl Grey. $160; chantal.com

Hoping can’t keep your kids from using drugs. But you can. And we can help.

Call our toll-free helpline, 1-855-DRUGFREE. Or visit us at drugfree.org. © Partnership for a Drug-Free America, Inc. Partnership is a nonprofit, 501(c)(3) charitable organization.

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Just a few hours of your time can make a big difference. Together, with our nationwide community of volunteers, you can help the Feeding America network of food banks end hunger. Pledge to volunteer at your local food bank.  FeedingAmerica.org/Pledge


Go with the flow. Say goodbye to sticky faucets.

Moroccan-Spiced Chicken ACTIVE TIME: 18 MINUTES • TOTAL TIME: 50 MINUTES • SERVES 4–6 3

pounds chicken parts, or 8 pieces from 1 whole chicken 1 tablespoon ground coriander 1 tablespoon dried oregano 1 tablespoon kosher salt 1 teaspoon ground cumin 1 teaspoon ground turmeric ½ teaspoon ground black pepper 2 teaspoons cooking oil 1 large shallot, thinly sliced 3 tablespoons unsalted butter 3 tablespoons lemon juice 3 tablespoons low-sodium soy sauce 3–4 scallions, thinly sliced 1 Preheat oven to 3750, or prepare a grill. Rinse chicken, pat dry and place on a foil-lined baking sheet. Mix dry spices and distribute over all sides of chicken. Roast, skin side up, 30 minutes, or grill on both sides until cooked through. 2 Heat oil in skillet, add shallots and cook over medium-high heat until golden. Push shallots aside and add butter to melt. Add lemon juice and soy sauce and simmer to thicken, 1–2 minutes. Leaving shallots in pan, brush glaze over hot chicken. Finish in oven 10 minutes. Garnish with scallions, serving glazed shallots on the side.

You’re the unsung hero of the kitchen, whipping up delicious meals daily, like this Moroccan-Spiced Chicken. Get the hands-free ease you deserve with the Beale Selectronic® faucet. From rinsing meats and veggies to tackling a sink full of dishes, its Touchless Technology lets you defy crosscontamination. The perfect blend of form and function, this faucet works (almost) as hard as you do.

Touchless wave on technology helps avoid contamination of kitchen surfaces.

Use the pull-down spray to make clean up effortless.


© AS America, inc. 2016.

Looks beautiful. Works beautifully. Beale Selectronic ® Touchless Faucet

From your fall harvests to your kid’s toy pool parties, life happens at your kitchen sink. Which means you need a faucet that can keep up. Every faucet designed by American Standard has the quality you’ve come to expect and a style you’ll be proud to show off. Discover more at americanstandard.com


Š2016 Pepperidge Farm, Incorporated.

The snow was deep, the hill was steep, The sled was very fast. Brother, sis and mom agree, The day was unsurpassed!

Inspired by the Matson Family of Burlington, VT Share your GoldfishÂŽ Tales! GoldfishSmiles.com


Fun Cooking PHOTOGRAPH BY

CORY DAWSON

there’s ice cream inside!

FOOD STYLING: JASON SCHREIBER.

I Scream for Cupcakes We don’t know what’s in store for 2017, but we can at least guarantee a year’s worth of great cupcakes! We created one for every month (see page TK), and here are some cupcake lookalikes to kick off the fun. To make them, brush melted bittersweet chocolate on the inside of a foil cupcake liner and freeze 10 minutes. Add 2 more layers of melted chocolate, freezing after each. (You’ll need 1 ounce of chocolate for each cup.) Peel off the liners and fill the cups with ice cream. Pipe whipped cream on top, decorate with sprinkles and return to the freezer.

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FEATURING: VALERIE BERTINELLI GUY FIERI BOBBY FLAY DUFF GOLDMAN

ALEX GUARNASCHELLI ROBERT IRVINE EMERIL LAGASSE RACHAEL RAY

MARCUS SAMUELSSON MICHAEL SYMON ANDREW ZIMMERN & MANY MORE

TICKETS ON SALE NOW | SOBEWFF.ORG FEB 22-26, 2017 | 877.762.3933 | PREFERRED CARD


Fun Cooking

January

February

march

april

A Year of

Cupcakes Make 2017 super sweet: Bake a new treat every month!

FOOD STYLING: CHRISTINE ALBANO.

PHOTOGRAPHS BY

RYAN DAUSCH

may

june

july

august

september

october

november

december

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CHAMPAGNE-VANILLA CUPCAKES FOR THE CUPCAKES 1 half-bottle (375 ml) champagne or other sparkling wine (about 1½ cups) 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1½ teaspoons baking powder ½ teaspoon kosher salt 6 tablespoons unsalted butter, at room temperature ¾ cup sugar 1 vanilla bean, split lengthwise and seeds scraped (pod reserved for the frosting) 1 large egg, separated FOR THE CUSTARD FROSTING 2 teaspoons unflavored gelatin powder ½ cup sugar ¼ teaspoon kosher salt 4 large egg yolks ½ cup cold heavy cream Sugar pearls, for decorating

January

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ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12

1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine ½ cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting. 2. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula. 3. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. 4. Meanwhile, make the frosting: Put 1½ tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes. 5. Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes. 6. Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate with sugar pearls. Refrigerate immediately to set the frosting, at least 30 minutes.

JANUARY/FEBRUARY 2017


Fun Cooking

CHOCOLATE-STRAWBERRY CUPCAKES ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12

FOR THE CUPCAKES 1 cup all-purpose flour ½ teaspoon salt ½ teaspoon baking soda ½ cup unsweetened cocoa powder 1 teaspoon instant espresso powder ¾ cup whole milk 1 cup granulated sugar ¾ cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract ¼ cup strawberry preserves or jelly 1 teaspoon fresh lemon juice

February

FOR THE STRAWBERRIES AND FROSTING 6 ounces semisweet chocolate, finely chopped 12 medium strawberries 2 ounces white chocolate, finely chopped 1½ sticks (12 tablespoons) unsalted butter, at room temperature 2 pinches salt 2 cups confectioners’ sugar 2 teaspoons pure vanilla extract 2 tablespoons whole milk 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Whisk the flour, salt and baking soda in a medium bowl. Combine the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; pour over the cocoa powder mixture and whisk until smooth. Let cool a few minutes, then add the granulated sugar and whisk until dissolved. Whisk in the vegetable oil, egg and vanilla, then whisk in the flour mixture until combined. 2. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Stir together the strawberry preserves and lemon juice and brush on the warm cupcakes. Transfer to a rack to cool completely. 3. Meanwhile, make the chocolate-dipped strawberries: Microwave 4 ounces semisweet chocolate in a bowl in 30-second intervals, stirring, until melted. Dip the strawberries in the chocolate; place on a plate. Let set, 20 to 30 minutes. 4. Make the frosting: Microwave the white chocolate and the remaining 2 ounces semisweet chocolate in separate bowls in 30-second intervals, stirring, until melted. Let cool. Beat 6 tablespoons butter and a pinch of salt in a bowl with a mixer on medium-high speed until smooth. Beat in the melted white chocolate. Add 1 cup confectioners’ sugar; beat until fluffy, 3 minutes, then beat in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting aside. Repeat this step with the melted semisweet chocolate to make a semisweet chocolate frosting. 5. Spoon the white chocolate frosting onto one side of a piping bag fitted with a large round tip. Spoon the semisweet chocolate frosting next to the white chocolate frosting so the two flavors are side by side; pipe the swirled frosting onto the cupcakes. Top each with a chocolate-dipped strawberry.

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March

RAINBOW CUPCAKES

ACTIVE: 1 hr l TOTAL: 1 hr 45 min l MAKES: 12

FOR THE CUPCAKES 1¾ cups cake flour 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ⅔ cup whole milk, at room temperature Finely grated zest of 1 lemon plus juice of ½ lemon 1 teaspoon pure vanilla extract 1½ sticks (12 tablespoons) unsalted butter, at room temperature 1 cup sugar 3 large egg whites, at room temperature Red, orange, yellow, green, blue and purple gel food coloring FOR THE FROSTING ⅔ cup sugar 2 large egg whites, at room temperature ¼ cup cold water 1 teaspoon pure vanilla extract ½ teaspoon cream of tartar Pinch of salt

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1. Make the cupcakes: Preheat the oven to 325˚. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, ¾ cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth. 2. Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining ¼ cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color. 3. Divide the purple batter evenly among the prepared muffin cups (about 1½ teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. 4. Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.

JANUARY/FEBRUARY 2017


Fun Cooking

CARROT-WALNUT CUPCAKES

April

ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12

FOR THE CUPCAKES 1 cup all-purpose flour ¾ teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 large eggs ½ cup granulated sugar ⅓ cup packed light brown sugar ⅓ cup (5⅓ tablespoons) unsalted butter, melted ⅓ cup walnut oil or vegetable oil 1 teaspoon pure vanilla extract 1¾ cups finely grated carrots (about 2 medium) ½ cup walnuts, roughly chopped 1 tablespoon finely chopped candied ginger FOR THE CANDIED CARROTS AND WALNUTS Cooking spray 1 large carrot, peeled ¾ cup granulated sugar ¾ cup water 12 walnuts FOR THE FROSTING 6 tablespoons unsalted butter, at room temperature 1 8-ounce package cream cheese, at room temperature 1 teaspoon pure vanilla extract ⅛ teaspoon salt 3½ cups confectioners’ sugar, sifted 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula. 2. Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely. 3. Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool. 4. Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners’ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

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RASPBERRY-ROSE CUPCAKES FOR THE CUPCAKES 1⅓ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick unsalted butter, melted ¾ cup sugar ½ cup sour cream 2 large eggs 1 teaspoon pure vanilla extract FOR THE FILLING 2 cups raspberries 1 cup plus 1 tablespoon water ⅔ cup sugar 1½ teaspoons cornstarch ½ teaspoon rosewater FOR THE FROSTING 1 cup sugar 3 large egg whites 2 sticks unsalted butter, cut into pieces, at room temperature ¾ to 1 teaspoon rosewater Coarse sugar, for decorating

ACTIVE: 1 hr 35 min l TOTAL: 2 hr l MAKES: 12

1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, sugar, sour cream, eggs and vanilla in a large bowl until smooth. Add the flour mixture and whisk until smooth. 2. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. 3. Meanwhile, make the filling: Combine the raspberries, 1 cup water and the sugar in a medium saucepan and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until reduced by half, about 15 minutes. Whisk the cornstarch, rosewater and 1 tablespoon water in a small bowl. Add to the raspberries and continue to cook, stirring, until thickened, 2 to 3 minutes. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids with a rubber spatula. Let cool, about 20 minutes. 4. Meanwhile, make the frosting: Put the sugar and egg whites in the bowl of a stand mixer; set the bowl over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 3 to 5 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until stiff glossy peaks form, 6 to 8 minutes. Switch to the paddle attachment. With the mixer on medium-high speed, beat in the butter a few pieces at a time, making sure the pieces are incorporated before adding more. (It’s OK if the frosting looks curdled—it will smooth out as you beat.) Once all the butter is added, continue beating until the frosting is smooth, 1 to 2 more minutes. Add 3 to 4 tablespoons of the raspberry filling and the rosewater and beat until thick and smooth. 5. With a paring knife, cut a ¾-inch-deep slit across the top of each cupcake, nearly edge to edge; gently squeeze the sides of the cupcake so the slit opens. Spoon about 1 teaspoon of the raspberry filling into each cupcake. Let stand 5 minutes, then spoon the remaining filling into the cupcakes. Spread the frosting on the cupcakes. Sprinkle with coarse sugar.

May

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Fun Cooking

SUNDAE CUPCAKES ACTIVE: 1 hr 20 min l TOTAL: 2 hr l MAKES: 12

FOR THE CUPCAKES 1 stick unsalted butter, cut into pieces 2 ounces unsweetened chocolate, chopped 1 cup granulated sugar 2 large eggs ¾ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ¼ cup whole milk 1 banana, chopped ¼ cup salted roasted peanuts, chopped

June

FOR THE FROSTING 2½ sticks unsalted butter, at room temperature 2½ cups confectioners’ sugar Pinch of salt 1½ teaspoons pure vanilla extract 2 tablespoons whole milk 2 sugar ice cream cones, crushed FOR THE CHOCOLATE SHELL 6 ounces semisweet chocolate, chopped 1½ tablespoons coconut oil Rainbow sprinkles, for decorating 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Combine the butter and unsweetened chocolate in a large microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then whisk in the granulated sugar and eggs until smooth. Add the flour, baking powder, baking soda and salt; whisk until just combined. Add the milk and whisk until smooth, then stir in the banana and peanuts. 2. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. 3. Meanwhile, make the frosting: Beat the butter, confectioners’ sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and milk; increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the crushed sugar cones and beat 1 more minute. Transfer to a piping bag fitted with a large star tip. Arrange the cupcakes on a baking sheet; pipe tall swirls of frosting onto the cupcakes. Refrigerate until the frosting is firm, about 20 minutes. 4. Meanwhile, make the chocolate shell: Combine the semisweet chocolate and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then pour into a short wide drinking glass for dunking the cupcakes. One at a time, turn each cupcake upside down and dunk the frosting in the melted chocolate; rotate to coat and let the excess drip off. Return to the baking sheet and decorate with sprinkles while the chocolate is still wet. Refrigerate until set, at least 30 minutes or overnight.

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July

PIÑA COLADA CUPCAKES

ACTIVE: 1 hr 10 min l TOTAL: 2 hr l MAKES: 12

FOR THE CUPCAKES 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 2 large eggs ¾ cup plus 1 tablespoon granulated sugar ¼ cup packed light brown sugar ½ cup canned unsweetened coconut milk ½ cup vegetable oil (or ¼ cup each vegetable oil and coconut oil) 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 1 tablespoon dark rum 1 tablespoon fresh lime juice FOR THE FROSTING 1 cup pineapple juice 1½ sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners’ sugar Pinch of salt 1 teaspoon pure vanilla extract 1 teaspoon coconut extract 1 tablespoon dark rum 1 cup sweetened shredded coconut Maraschino cherries and cocktail umbrellas, for decorating

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1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, ¾ cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth. 2. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes. 3. Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. 4. Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners’ sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.

JANUARY/FEBRUARY 2017


Fun Cooking

August

PEACHES-AND-CREAM CUPCAKES ACTIVE: 1 hr 20 min l TOTAL: 2 hr l MAKES: 12

FOR THE CUPCAKES 1½ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 stick unsalted butter, at room temperature ¾ cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract ⅛ to ¼ teaspoon pure almond extract ⅔ cup buttermilk FOR THE PEACHES 2 tablespoons unsalted butter 2 small ripe peaches, each cut into 6 wedges 1 tablespoon granulated sugar FOR THE FROSTING 2 sticks unsalted butter, at room temperature 2½ cups confectioners’ sugar 3 tablespoons whole milk ¼ teaspoon pure vanilla extract ¼ teaspoon pure almond extract 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla and almond extracts. Reduce the mixer speed to low and beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth. 2. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are lightly browned and spring back when gently pressed, about 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. 3. Meanwhile, cook the peaches: Melt the butter in a large nonstick skillet over medium heat. Add the peaches and granulated sugar; cook, stirring occasionally, until the sugar dissolves and the peaches start softening, 2 to 3 minutes. Cover and continue to cook, stirring occasionally, until the peaches are soft but still hold their shape, about 5 more minutes. Remove from the heat and let cool completely. 4. Make the frosting: Beat the butter and confectioners’ sugar in a large bowl with a mixer on medium speed until smooth. Increase the speed to medium high and beat until fluffy, 2 to 3 more minutes. Add the milk and vanilla and almond extracts and beat until smooth. Transfer to a piping bag fitted with a large round tip; pipe onto the cupcakes. Refrigerate until the frosting is firm, 20 to 30 minutes. Top each cupcake with a peach wedge.

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Fun Cooking

September MILK-AND-COOKIES CUPCAKES ACTIVE: 1 hr l TOTAL: 1 hr 45 min l MAKES: 12

FOR THE CUPCAKES 1 stick unsalted butter, at room temperature ⅔ cup plus 2 tablespoons sweetened condensed milk ¼ cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract ½ teaspoon salt 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ cup plus 2 tablespoons whole milk 2 tablespoons mini chocolate chips FOR THE FROSTING 6 ounces milk chocolate, chopped 1½ sticks (12 tablespoons) unsalted butter, at room temperature ¼ cup sweetened condensed milk, plus more for topping Pinch of salt ¾ cup confectioners’ sugar Mini chocolate chip cookies, for topping 1. Make the cupcakes: Preheat the oven to 325˚. Line a 12-cup muffin pan with liners. Combine the butter, ⅔ cup condensed milk, the granulated sugar, egg, vanilla and salt in a food processor. Process until smooth and slightly thickened, about 2 minutes. Add the flour, baking powder and baking soda and pulse a few times until blended. Drizzle in ¼ cup whole milk, pulsing a few times, until smooth. 2. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way; sprinkle the mini chocolate chips on top. Bake until the tops of the cupcakes are golden and spring back when lightly pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack. Poke the warm cupcakes all over with a toothpick. Mix the remaining 2 tablespoons each condensed milk and whole milk; brush evenly over the warm cupcakes. Let cool completely. 3. Make the frosting: Put the milk chocolate in a microwavesafe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool slightly. Combine the butter, melted chocolate, ¼ cup condensed milk and the salt in a food processor and process until smooth, scraping down the sides occasionally. Add the confectioners’ sugar and process until smooth, about 1 more minute. Transfer to a bowl and refrigerate until firm but still spreadable, about 20 minutes. 4. Spread the frosting on the cupcakes, making a small well in the middle; fill each with ½ to ¾ teaspoon condensed milk. Top with cookies.

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Fun Cooking

October

We wanted to use the whole can of pumpkin, so this recipe makes 24 cupcakes instead of 12.

PUMPKIN CUPCAKES WITH BURNT MARSHMALLOW FROSTING ACTIVE: 1 hr l TOTAL: 1½ hr l MAKES: 24

FOR THE CUPCAKES 2½ cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt ½ teaspoon ground nutmeg ½ teaspoon ground cloves 2 cups packed light brown sugar 4 large eggs 2 sticks unsalted butter, melted 1 15-ounce can pure pumpkin puree 2 teaspoons pure vanilla extract FOR THE FROSTING ⅔ cup granulated sugar ¼ teaspoon cream of tartar 4 large egg whites Pinch of salt 2 teaspoons pure vanilla extract

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1. Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined. 2. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. 3. Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes. 4. Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.

JANUARY/FEBRUARY 2017


INTRODUCING

CA FF È LAT T E K- CUP PODS ®

Stir Sip Enjoy


APPLE PIE CUPCAKES ACTIVE: 1 hr 20 min l TOTAL: 1 hr 45 min l MAKES: 12

FOR THE FILLING 1 tablespoon unsalted butter 2 Golden Delicious apples, peeled and diced 2 tablespoons packed light brown sugar 1 tablespoon all-purpose flour 1 tablespoon bourbon (or water) 1 tablespoon water, plus more if needed ½ teaspoon ground cinnamon FOR THE CUPCAKES 1¼ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick unsalted butter, melted ½ cup granulated sugar ½ cup packed light brown sugar ½ cup sour cream 2 large eggs 1 teaspoon pure vanilla extract FOR THE LATTICE CRUSTS AND FROSTING 1 sheet refrigerated pie dough 1 large egg, lightly beaten 1 tablespoon coarse sugar 1 cup heavy cream ½ cup sour cream ½ cup confectioners’ sugar 1. Make the filling: Melt the butter in a medium saucepan over medium heat. Stir in the apples, brown sugar, flour, bourbon, water and cinnamon. Cover and cook, stirring often, until the apples are soft and the sauce is thick, about 10 minutes. (Add a splash more water if the apples are sticking.) Remove from the heat; set aside. 2. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Whisk the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, granulated sugar, brown sugar, sour cream, eggs and vanilla in a large bowl. Add the flour mixture and whisk until just combined. 3. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake 12 minutes and remove from the oven. Drop 1 tablespoon of the apple filling on top of each cupcake, then continue baking until the cupcakes are golden around the edges, about 8 more minutes (it’s OK if they still look a bit wet). Let cool 5 minutes in the pan, then transfer the cupcakes to a rack to cool completely. 4. Make the lattice crusts: Line a baking sheet with parchment paper. Unroll the pie dough on a cutting board. Cut into ¼- to ½-inch strips and arrange in a lattice pattern. Cut out twelve 2-inch rounds from the lattice using a cookie cutter; place on the prepared baking sheet. Brush with the beaten egg and sprinkle with the coarse sugar. Bake until golden, about 15 minutes. Let cool completely on the baking sheet. 5. Make the frosting: Beat the heavy cream, sour cream and confectioners’ sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 4 minutes. Spread on the cupcakes; top each with a lattice crust.

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November


Fun Cooking

December

SPICE CUPCAKES WITH SUGARED CRANBERRIES FOR THE SUGARED CRANBERRIES 24 cranberries (thawed and drained if frozen) ¾ cup sugar ½ cup water FOR THE CUPCAKES 1¼ cups all-purpose flour 1 tablespoon unsweetened cocoa powder ½ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon salt ½ cup molasses ½ cup sugar ½ cup vegetable oil ½ teaspoon pure vanilla extract 1 teaspoon baking soda ½ cup boiling water 1 large egg, lightly beaten FOR THE FROSTING 3 large egg whites, at room temperature 1¼ cups sugar ¼ cup water 2 sprigs rosemary 3 sticks unsalted butter, cut into cubes, at room temperature

ACTIVE: 1½ hr l TOTAL: 4 hr l MAKES: 12

1. Make the sugared cranberries: Put the cranberries in a medium bowl. Bring ½ cup sugar and the water to a simmer in a small saucepan over medium-high heat; cook, stirring, until the sugar dissolves, about 2 minutes. Pour over the cranberries and set aside 1 hour. Drain the cranberries, then toss with the remaining ¼ cup sugar. Spread the cranberries and sugar on a baking sheet and set aside to dry, rolling occasionally in the sugar to coat, 2 to 3 hours. 2. Meanwhile, make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, allspice, cloves and salt in a medium bowl. Whisk the molasses, sugar, vegetable oil and vanilla in a large bowl. Dissolve the baking soda in the boiling water in a liquid measuring cup, then whisk into the molasses mixture. Whisk in the flour mixture, then the egg, until combined. 3. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 22 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. 4. Make the frosting: Beat the egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Put ¼ cup sugar on a large plate; set aside. Combine the remaining 1 cup sugar, the water and rosemary sprigs in a small saucepan over medium heat; cook, stirring, until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook until the syrup registers 235˚ on a candy thermometer, about 5 minutes; remove from the heat. Working quickly, remove the rosemary with tongs and transfer to the plate with the sugar; toss to coat, then set aside. Turn the mixer on high and slowly drizzle the hot syrup into the bowl with the egg whites, aiming the syrup between the side of the bowl and the beater. Continue beating until both the bowl and the mixture are cool to the touch, 12 to 15 minutes. Switch to the paddle attachment and beat in the butter on medium speed, 1 piece at a time, until the frosting is smooth and thick. 5. Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Top each with a few candied rosemary needles and 2 sugared cranberries.

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Weeknight Cookıng

FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

PHOTOGRAPHS BY

RYAN DAUSCH

Every recipe in this section has 500 calories or fewer, including this spaghetti with sausage on page 84.

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Weeknight Cooking

VIETNAMESE SESAME BEEF AND TOFU

SUPERFOOD CHICKEN SOUP

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

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

1 2 2 3 1 3 ¾ 1 2 ¼ 1

2 1 4 1

½

tablespoon vegetable oil, plus more for brushing tablespoons fish sauce tablespoons grated peeled fresh ginger cloves garlic, grated pound skirt steak, sliced into ½-inch-thick strips tablespoons seasoned rice vinegar cup frozen shelled edamame 12-ounce package broccoli slaw Persian cucumbers, thinly sliced cup sesame seeds 14-ounce package extra-firm tofu, drained, patted dry and sliced lengthwise into 4 pieces cup roughly chopped fresh cilantro and/or mint

1. Whisk the vegetable oil with the fish sauce, ginger and garlic in a large bowl; transfer 2 tablespoons to a large resealable plastic bag and add the steak. Turn to coat, then set aside to marinate, 10 minutes. Whisk the rice vinegar into the bowl with the remaining marinade; set aside. 2. Meanwhile, microwave the edamame as the label directs. Add the edamame, broccoli slaw and cucumbers to the bowl with the vinegar mixture; toss to coat, then set aside. 3. Preheat a grill pan over medium heat and brush with vegetable oil. Sprinkle the sesame seeds over the steak and toss to coat, pressing to adhere. Grill the steak and tofu until the steak is just cooked through and the tofu is marked, about 4 minutes per side for each. Top each serving of the vegetable mixture with a piece of tofu, some steak and the herbs. Per serving: Calories 490; Fat 28 g (Saturated 7 g); Cholesterol 79 mg; Sodium 998 mg; Carbohydrate 20 g; Fiber 7 g; Sugars 7 g; Protein 43 g

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tablespoons coconut oil 3-inch piece fresh ginger, peeled and thinly sliced cloves garlic, thinly sliced large turnip (about 10 ounces), peeled and cut into ½-inch cubes 2 cups shredded kale or other winter greens 2 teaspoons ground turmeric Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1 15-ounce can chickpeas, drained and rinsed 3 cups shredded rotisserie chicken (skin removed; about 12 ounces) Fresh lemon juice, to taste Whole-wheat naan bread, warmed, for serving 1. Heat the coconut oil in a large pot over medium-high heat. Stir in the ginger and garlic; cook until the ginger softens and the garlic just starts browning, about 3 minutes. Add the turnip and kale and cook, stirring occasionally, until the kale is wilted, about 4 minutes. 2. Add the turmeric and ½ teaspoon each salt and pepper; stir until the vegetables are coated. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook until the turnip is just tender, about 10 minutes. 3. Add the chickpeas and chicken to the pot. Increase the heat to medium high and return the soup to a simmer. Cook until the chicken is warmed through, about 5 minutes. Season with salt, pepper and a squeeze of lemon juice. Serve with naan. Per serving: Calories 350; Fat 22 g (Saturated 9 g); Cholesterol 42 mg; Sodium 850 mg; Carbohydrate 29 g; Fiber 6 g; Sugars 7 g; Protein 25 g


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Weeknight Cooking GLUTENFREE DINNER

PORK SCALLOPINI WITH SPAGHETTI SQUASH

SHRIMP SALAD WITH COCONUT GREEN GODDESS DRESSING

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

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

1 spaghetti squash (about 3 pounds) 8 pork scallopini or thin cutlets (about 1¼ pounds) Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 2½ tablespoons unsalted butter 1 tablespoon capers, drained ½ cup dry white wine Juice of 1 lemon ½ cup low-sodium chicken broth ½ cup chopped fresh parsley and/or chives 1 pint grape or cherry tomatoes

2 oranges 1 cup fresh cilantro and/or parsley 2 scallions, chopped ¼ cup canned unsweetened coconut cream 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1½ pounds large shrimp, peeled and deveined 2 romaine lettuce hearts, chopped (about 12 cups) 1 avocado, diced ¼ cup unsalted roasted cashews, roughly chopped 6 radishes, thinly sliced

1. Preheat the oven to 250˚. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add ¼ cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly. 2. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven. 3. Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat. 4. Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with ¼ teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.

1. Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, ½ teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside. 2. Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp. 3. Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.

Per serving: Calories 500; Fat 32 g (Saturated 12 g); Cholesterol 104 mg; Sodium 319 mg; Carbohydrate 22 g; Fiber 5 g; Sugars 9 g; Protein 32 g

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Per serving: Calories 490; Fat 30 g (Saturated 11 g); Cholesterol 238 mg; Sodium 440 mg; Carbohydrate 25 g; Fiber 10 g; Sugars 12 g; Protein 35 g


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Weeknight Cooking

Kids’ MEAL

BARBECUE CHICKEN SANDWICHES WITH PICKLED OKRA SLAW ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

1½ pounds skinless, boneless chicken breasts (about 3 medium) ½ cup sliced pickled okra, plus ¼ cup brine 3 scallions (1 cut into thirds, 2 chopped) 2 tablespoons chopped fresh dill, plus 2 whole sprigs 4 cups coleslaw mix (about 8 ounces) 3 tablespoons apple cider vinegar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 whole-wheat sesame hamburger buns, split ½ cup chili sauce (such as Heinz) 1 tablespoon molasses 1 tablespoon yellow mustard 1. Preheat the oven to 350˚. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes. 2. Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes. 3. Reserve ½ cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and ¼ cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw. Per serving: Calories 450; Fat 13 g (Saturated 2 g); Cholesterol 101 mg; Sodium 1,129 mg; Carbohydrate 42 g; Fiber 5 g; Sugars 16 g; Protein 43 g

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ONE-POT SPAGHETTI WITH SAUSAGE ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

2 8

tablespoons extra-virgin olive oil ounces sweet or hot Italian sausage, casings removed 1 onion, halved and thinly sliced Make this your 1 carrot, grated new go-to for 4 cloves garlic, sliced family pasta night: The spaghetti cooks 1 tablespoon tomato paste right in the sauce! 10 ounces spaghetti, broken in half 1 14-ounce can cherry tomatoes Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley 1. Heat 1 tablespoon olive oil in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes. Pour off the fat from the meat. 2. Add the remaining 1 tablespoon olive oil and the onion to the skillet; cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the carrot, garlic and tomato paste and cook until the garlic softens, 1 to 2 minutes. 3. Add 4½ cups water, the spaghetti, cherry tomatoes, ½ teaspoon salt and a few grinds of pepper to the pot. Increase the heat to high and bring to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender and the sauce thickens, 10 to 12 minutes. Remove from the heat and add the parsley; season with salt and pepper and toss. Per serving: Calories 490; Fat 17 g (Saturated 4 g); Cholesterol 16 mg; Sodium 498 mg; Carbohydrate 64 g; Fiber 6 g; Sugars 8 g; Protein 17 g


®©2017 TYSON FOODS, INC.

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Weeknight Cooking

VEGETARIAN DINNER

MINI MEATLOAVES WITH MUSHROOM-HERB ORZO

CAULIFLOWER STIR-FRY WITH TOASTED PEANUTS

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

ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

1 slice whole-wheat bread, torn 1 10-ounce package white mushrooms 1 pound ground beef sirloin (90% lean) 1 large egg ¼ cup chopped fresh parsley 2 teaspoons paprika, plus more for topping 1½ teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 1 cup orzo 1 tablespoon plus 1 teaspoon extra-virgin olive oil 2 tablespoons chopped fresh sage ¼ cup plain whole-milk yogurt, well stirred

1 cup jasmine rice 1 head cauliflower, cut into florets 3 tablespoons vegetable oil Kosher salt and freshly ground pepper ¼ cup salted roasted peanuts 1 cup snow peas (about 4 ounces), trimmed 1 yellow bell pepper, roughly chopped 2 tablespoons chopped peeled fresh ginger 3 scallions (white parts sliced, green parts cut into 2-inch pieces) ⅓ cup sweet Thai chili sauce 1½ teaspoons low-sodium soy sauce ¼ cup fresh cilantro

1. Preheat the oven to 425˚ and line a rimmed baking sheet with foil. Pulse the bread with half of the mushrooms in a food processor until fine; transfer to a large bowl. Add the beef, egg, 1 tablespoon parsley, the paprika, Worcestershire sauce, ½ teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Form into four 3-by-4-inch mini meatloaves; transfer to the prepared baking sheet. Bake until browned and cooked through, about 15 minutes. 2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve ¾ cup cooking water, then drain the orzo. 3. Slice the remaining mushrooms. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until they just start browning, 2 to 3 minutes. Stir in the sage and season with salt and pepper; cook until the mushrooms are tender, 1 to 2 more minutes. Stir in the orzo. 4. Remove the skillet from the heat and stir in the remaining 3 tablespoons parsley and 1 teaspoon olive oil. Gradually add the reserved cooking water as needed to loosen; season with salt and pepper. Drizzle the meatloaves with the yogurt and sprinkle with paprika. Serve with the orzo. Per serving: Calories 470; Fat 20 g (Saturated 6 g); Cholesterol 123 mg; Sodium 457 mg; Carbohydrate 39 g; Fiber 3 g; Sugars 5 g; Protein 33 g

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1. Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes. 2. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper. 3. Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes. 4. Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro. Per serving: Calories 390; Fat 16 g (Saturated 1 g); Cholesterol 0 mg; Sodium 528 mg; Carbohydrate 55 g; Fiber 4 g; Sugars 8 g; Protein 9 g


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Weeknight Cooking VEGETARIAN DINNER

CHICKEN THIGHS WITH OLIVES AND FENNEL

ROOT VEGETABLE TACOS WITH PINEAPPLE SALSA

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

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

6

5 cloves garlic (unpeeled) 1 large red onion, cut into thin wedges 2 medium sweet potatoes, cut into 1-inch chunks 1 medium celery root, trimmed, peeled and cut into 1-inch chunks ¼ cup vegetable oil Kosher salt and freshly ground pepper ¼ pineapple, cored 1 serrano chile pepper ⅓ cup fresh cilantro, chopped 2 tablespoons fresh lime juice ¾ cup vegetarian refried beans 12 6-inch corn tortillas

skinless, boneless chicken thighs (about 1½ pounds), trimmed and halved 1½ teaspoons ground coriander Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 bulbs fennel, trimmed, cored and cut into 1-inch chunks, plus ½ cup chopped fronds 2 leeks (white and light green parts), halved lengthwise, sliced ½ inch thick and rinsed 8 cloves garlic, crushed ½ cup large pitted mixed olives 1 lemon, quartered and sliced 1 cup low-sodium chicken broth Chopped fresh parsley, for topping 1. Season the chicken with 1 teaspoon ground coriander, ½ teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate. 2. Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining ½ teaspoon coriander, ¼ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes. 3. Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.

1. Position racks in the upper and lower thirds of the oven; preheat to 450˚. Spread the garlic and all but 2 red onion wedges on a rimmed baking sheet (reserve the remaining onion wedges for the salsa). Spread the sweet potatoes and celery root on a separate rimmed baking sheet. Drizzle each pan with 2 tablespoons vegetable oil and season each with ¼ teaspoon salt and a few grinds of pepper. Roast, flipping the vegetables and switching the pans halfway through, until the vegetables are caramelized, 25 to 30 minutes. Let cool slightly. 2. Meanwhile, finely chop the reserved red onion wedges, the pineapple and serrano (remove the seeds for less heat); transfer to a medium bowl. Add half of the cilantro and the lime juice and season with salt and pepper. 3. Squeeze the roasted garlic from the skins into a separate medium bowl; mash. Stir in the beans. Cover with plastic wrap and microwave until warmed through, 2 minutes. 4. Warm the tortillas as the label directs. Spread each tortilla with some of the beans and top with the roasted vegetables, pineapple salsa and the remaining cilantro.

Per serving: Calories 430; Fat 22 g (Saturated 4 g); Cholesterol 160 mg; Sodium 912 mg; Carbohydrate 21 g; Fiber 5 g; Sugars 7 g; Protein 37 g

Per serving: Calories 450; Fat 17 g (Saturated 1 g); Cholesterol 0 mg; Sodium 792 mg; Carbohydrate 67 g; Fiber 11 g; Sugars 12 g; Protein 9 g

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Weeknight Cooking

SLOW-COOKER PORK CURRY

SAVORY OATS WITH POACHED EGGS

ACTIVE: 25 min l TOTAL: 7 hr 35 min l SERVES: 4

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

2 small pork tenderloins (about 12 ounces each) 2 teaspoons Madras curry powder 2 teaspoons packed light brown sugar Grated zest and juice of 1 lime, plus wedges for serving Kosher salt and freshly ground pepper 1 pound small red-skinned potatoes, halved or quartered if large 1 small bunch fresh cilantro, leaves whole, tender stems chopped 1 small red onion, halved and thinly sliced 1 13.5-ounce can light coconut milk (preferably Thai) 3 tablespoons Thai red curry paste 1½ cups frozen French-cut green beans (about 6 ounces) 1½ cups mung bean sprouts

3 1 8 1 4 2 ½ 1

cups low-sodium chicken broth cup steel-cut oats slices prosciutto (one 3-ounce package) tablespoon extra-virgin olive oil cloves garlic, minced teaspoons finely chopped fresh thyme teaspoon finely chopped fresh rosemary 15-ounce can no-salt-added whole peeled tomatoes, crushed by hand (about 2 cups) Kosher salt and freshly ground pepper 4 large eggs ¼ cup grated parmesan cheese

1. Toss the pork with the curry powder, 1 teaspoon brown sugar, the lime zest and a generous pinch each of salt and pepper in a large bowl; set aside. Put the potatoes in a 6- to 7-quart slow cooker and top with the cilantro stems and half of the red onion slices. 2. Whisk the coconut milk with ¼ cup water and the curry paste in a small bowl. Pour into the slow cooker. Add the pork and nestle into the vegetables and sauce. Cover and cook on low, 7 hours. 3. Transfer the pork to a cutting board; let rest. Stir the green beans into the slow cooker and let stand, uncovered, 10 minutes. Toss the remaining red onion with the lime juice in a small bowl and let stand 10 minutes. Stir the remaining 1 teaspoon brown sugar into the curry sauce and season with salt and pepper. 4. Divide the green beans, potatoes and sauce among bowls. Slice the pork and add to the bowls. Top each serving with the onion and any remaining lime juice in the bowl, the bean sprouts and cilantro leaves. Serve with lime wedges.

1. Bring the chicken broth to a boil in a medium saucepan. Reduce the heat to medium low, stir in the oats and cook, stirring occasionally, until tender and thickened, about 20 minutes. 2. Meanwhile, cook the prosciutto in a large skillet over medium-high heat, flipping once, until crisp, 4 to 5 minutes. Transfer to a paper towel–lined plate to drain. 3. Add the olive oil, garlic, 1 teaspoon thyme and the rosemary to the skillet. Reduce the heat to medium and cook until the garlic is lightly toasted, 10 seconds. Stir in the tomatoes and ½ cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, 6 to 8 minutes. Transfer to a medium bowl and season with salt and pepper; cover to keep warm. 4. Wipe out the skillet and fill halfway with water; bring to a gentle simmer over medium-high heat. Carefully crack the eggs into the water and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Transfer to a plate with a slotted spoon and season with salt and pepper. Top each serving of oats with the tomato sauce and parmesan. Sprinkle with the remaining 1 teaspoon thyme and top with the poached eggs and prosciutto.

Per serving: Calories 400; Fat 12 g (Saturated 7 g); Cholesterol 111 mg; Sodium 478 mg; Carbohydrate 34 g; Fiber 5 g; Sugars 8 g; Protein 40 g

Per serving: Calories 410; Fat 17 g (Saturated 5 g); Cholesterol 214 mg; Sodium 971 mg; Carbohydrate 38 g; Fiber 7 g; Sugars 3 g; Protein 27 g

GLUTENFREE DINNER

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C H E E S E

Š 2016 Wisconsin Milk Marketing Board, Inc.

W I S C O N S I N

E A T W I S C O N S I N C H E E S E .C O M


Weeknight Cooking

SALMON WITH COUSCOUS AND PEAS ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

4

skin-on center-cut wild salmon fillets (about 1 inch thick; 5 ounces each) Kosher salt and freshly ground pepper 2 teaspoons extra-virgin olive oil 1 small white onion, finely chopped ½ cup frozen peas ¾ cup low-sodium chicken broth ⅓ cup sliced pitted Spanish olives with pimientos ¼ cup golden raisins 2 tablespoons salted roasted pepitas (green pumpkin seeds) 1 tablespoon hot sauce ½ cup couscous Lime wedges, for serving 1. Season the salmon with salt and pepper. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and cook until almost cooked through and the skin is dark golden and crisp, about 8 minutes. Flip the salmon and remove the skillet from the heat; let sit until just cooked through, about 5 minutes. 2. Meanwhile, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the peas, chicken broth, olives, raisins, pepitas, hot sauce, ½ teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil, then stir in the couscous. Remove from the heat, cover and let sit 5 minutes. 3. Fluff the couscous with a fork. Serve the salmon with the couscous and lime wedges. Per serving: Calories 370; Fat 11 g (Saturated 2 g); Cholesterol 66 mg; Sodium 631 mg; Carbohydrate 32 g; Fiber 3 g; Sugars 8 g; Protein 35 g

TANDOORI TURKEY CUTLETS WITH LENTILS ACTIVE: 35 min l TOTAL: 45 min l SERVES: 4

½ cup 2% plain Greek yogurt 3 tablespoons extra-virgin olive oil 2 tablespoons tandoori paste 4 turkey cutlets (about 1½ pounds) 1 1-inch piece fresh ginger, peeled and sliced 3 cloves garlic, crushed 2 tablespoons tomato paste 1 to 2 teaspoons garam masala 2 15-ounce cans low-sodium brown lentils, drained and rinsed Kosher salt 1 5-ounce package baby kale (about 4 cups) 1 cup fresh cilantro 1. Mix ¼ cup yogurt, 1 tablespoon olive oil and the tandoori paste in a large resealable plastic bag. Add the turkey and shake to coat. Set aside to marinate, 20 minutes. 2. Meanwhile, pulse the ginger and garlic in a mini food processor to make a paste. Heat a large saucepan over medium heat. Add 1 tablespoon olive oil, then the ginger paste. Cook until the paste sizzles, 1 minute. Add the tomato paste and garam masala and stir until sizzling, 1 minute. Stir in the lentils. Add 1 cup water and season with ½ teaspoon salt. Bring to a simmer and cook until thickened, about 7 minutes. Stir in the kale and ¾ cup cilantro; cook until the kale wilts, about 2 minutes. Keep warm over low heat. 3. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Remove the turkey from the marinade, letting the excess drip off, and add to the skillet. Cook, turning once, until just cooked through, 4 to 5 minutes. Serve over the lentils and top with the remaining ¼ cup each yogurt and cilantro. Per serving: Calories 480; Fat 12 g (Saturated 2 g); Cholesterol 109 mg; Sodium 655 mg; Carbohydrate 33 g; Fiber 17 g; Sugars 5 g; Protein 58 g

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Turn your little one into a

Veggie-saurus Rex

Country Crock® Simply Sautéed Vegetables are ready to be devoured in just 12 minutes. Prep Time: 4 minutes

Cook Time: 8 minutes

Ingredients

Directions

3 tbsp. Country Crock®, divided 4 1/2 cups assorted cut-up fresh vegetables 1 small onion, chopped 1/2 tsp. dried Italian seasoning

MELT 2 tablespoons Country Crock® in skillet over medium-high heat. SAUTÉ vegetables, onion & Italian seasoning until veggies are crisp and tender. TOP with remaining tablespoon of Country Crock® and serve! Makes 4 servings.

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CountryCrock.com


Weeknight Cooking

Healthful Sides

MASHED POTATOES WITH DILL

BROILED GRAPEFRUIT–SPINACH SALAD

Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with ½ cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.

Arrange 1 segmented red grapefruit on an oiled baking sheet; sprinkle with 2 tablespoons brown sugar and ½ teaspoon smoked paprika. Broil until browned, 4 minutes. Whisk 2 tablespoons rice vinegar and 1 teaspoon dijon mustard in a large bowl; season with salt and pepper. Whisk in 2 tablespoons olive oil. Add the grapefruit, 5 ounces baby spinach and ½ cup chopped walnuts; toss.

ROASTED BROCCOLI STEAKS

HOPPIN’ JOHN SALAD

Trim 2 heads broccoli; slice from the stem end into thick steaks (some florets will fall off). Toss with olive oil and salt. Roast on a preheated baking sheet at 450˚ until browned, 15 minutes. Whisk ¼ cup olive oil, 2 tablespoons blood orange juice and 1 tablespoon lemon juice; season with salt and red pepper flakes. Drizzle over the broccoli; top with parsley, red onion and feta.

Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and ¾ teaspoon kosher salt. Season with hot sauce.

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Weeknight Cooking

INSIDE THE

Test Kitchen

BETTER BARBECUE After some failed attempts at making low-fat pulled chicken, we realized that poaching is the key: The meat becomes perfectly shreddable (see page 84). Just cover skinless, boneless breasts with water or broth, add herbs or spices and simmer until cooked through (about 15 minutes), then pull the meat apart with two forks.

MUSHROOMS: CON POULOS. COCONUT OIL: ISTOCKPHOTO.

we replaced some of the ground beef with finely chopped mushrooms: They have a meaty flavor and texture, plus the moisture in the mushrooms keeps the meatloaves from drying out. Try mixing some in for a quarter of the meat next time you make sloppy joes,

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s e i t

Y

OU

GL

E C UP

WE

T

TE TEST S A

N ENJOY A SI

C R A F T E A C H D AY

TM


Keen On

Quinoa

Food Network chefs give this protein-packed grain the star treatment. PHOTOGRAPHS BY

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JANUARY/FEBRUARY 2017


RECIPE FROM GUY ON FIRE BY GUY FIERI. COPYRIGHT © 2014 BY GUY FIERI. REPRINTED BY PERMISSION OF WILLIAM MORROW, AN IMPRINT OF HARPERCOLLINS PUBLISHERS. ALL RIGHTS RESERVED. FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

Weeknight Cooking

“Turkey, quinoa and kale make this a real-deal stuffed pepper— but it’s still light and healthy.” GUY FIERI’S TURKEY AND QUINOA STUFFED PEPPERS FOR THE TOMATILLO-AVOCADO SAUCE 6 medium tomatillos (about 8 ounces), husked and rinsed Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 1 teaspoon ground cumin 1 avocado, diced 1 clove garlic, minced ½ jalapeño pepper, seeded and roughly chopped ½ sweet onion, such as Maui or Vidalia, roughly chopped Juice of 1 lime 1 handful fresh cilantro FOR THE STUFFED PEPPERS 1 cup low-sodium chicken broth ½ cup red quinoa 2 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces lean ground turkey ½ teaspoon red pepper flakes 1 clove garlic, minced Kosher salt and freshly ground pepper ¼ cup dry white wine 4 large bell peppers (red and green) 1 cup lightly packed julienned kale leaves 2 tablespoons roasted pepitas (green pumpkin seeds) ¾ cup panko breadcrumbs 2 tablespoons grated parmesan cheese Fresh parsley, for garnish

ACTIVE: 40 min l TOTAL: 1 hr 25 min l SERVES: 4

1. Make the tomatillo-avocado sauce: Preheat the oven to 350˚. Place the tomatillos on a baking sheet. Drizzle with olive oil and toss. Season with salt and pepper and place in the oven. Roast until browned and soft, about 10 minutes. Remove from the oven and set aside to cool. 2. Combine the tomatillos, ¼ cup water, the cumin, 1 teaspoon salt, the avocado, garlic, jalapeño, onion, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving. 3. Make the stuffed peppers: Bring the broth to a boil in a medium saucepan over medium-high heat. Add the quinoa, then stir and cover. Reduce the heat to a simmer and cook until the grains pop, about 10 minutes. Remove from the heat and let stand 10 minutes. Fluff with a fork. 4. Increase the oven temperature to 425˚. Set a large sauté pan over medium-high heat. Add a drizzle of olive oil, then add the turkey, red pepper flakes and garlic and season with salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until well browned, 5 to 7 minutes. Deglaze with the wine. 5. Meanwhile, lay the peppers on their sides and trim off 1 inch from one side, leaving the stems intact; remove the seeds and membranes. 6. Once the turkey is browned, shut off the heat and fold in the quinoa, kale and pepitas. Mix to incorporate thoroughly. Check for seasoning and adjust with salt and pepper, if needed. 7. Combine the panko and parmesan in a small bowl; add 2 tablespoons olive oil to lightly moisten and season with salt and pepper. Set the peppers cut-sides up in a baking dish and stuff each with about ¾ cup of the quinoa filling. Sprinkle with the panko-parmesan topping. Cover loosely with foil and bake until the peppers are tender, about 15 minutes. Remove the foil and turn on the broiler. Cook under the broiler to brown and crisp up the panko, 1 to 2 minutes. Remove the peppers from the oven and allow to rest before serving. 8. To serve, spread some of the sauce on each plate; place a stuffed pepper on top. Garnish with parsley and serve with the remaining sauce.

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Weeknight Cooking

DAMARIS PHILLIPS’S QUINOA AND SALMON CROQUETTES ACTIVE: 35 min l TOTAL: 2 hr 15 min l MAKES: 6

⅓ cup quinoa 1½ pounds center-cut skin-on salmon fillet 1 large egg, beaten ¼ cup chopped scallions (green parts only) 2 tablespoons all-purpose flour Grated zest of 1 lemon 1 teaspoon Urfa pepper flakes (or freshly ground black pepper) Kosher salt 2 tablespoons coconut oil Lemon wedges, for serving Plus: 1 cup applewood chips 1. Soak the applewood chips in water for 30 minutes. Meanwhile, cook the quinoa as the label directs. 2. Drain the applewood chips and scatter them in a foil-lined flameproof roasting pan. Place the pan over two burners and heat over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, 15 to 20 minutes. Remove the salmon from the smoker and let it cool to room temperature. 3. Preheat the oven to 350˚. Remove and discard the salmon skin, then flake the salmon with a fork and transfer to a large bowl. Add the quinoa, egg, scallions, flour, lemon zest, Urfa pepper and 1 teaspoon salt. Mix until well combined. Form the mixture into 6 patties, about 1 inch thick and 2½ inches wide. 4. Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set on a baking sheet and bake until cooked through, about 12 minutes. Serve the croquettes with lemon wedges.

“The flavors you get from mixing smoky salmon with earthy quinoa are out-of-this-world good.” 104

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Damaris uses Turkish Urfa pepper flakes to give these croquettes extra smoky flavor. Look for it online, or just use black pepper.


HOMESTYLE

RAGÚ Homestyle really loves pasta. The extra bold, hearty texture covers every spaghetti noodle in a nice, cozy sauce hug. And with our made-from-scratch taste, you’ll want to invite us over for dinner again and again. It’s RAGÚ Homestyle, and it’s always simmered in tradition.

© 2016 Mizkan America, Inc.

(It’s a hugger.)


Weeknight Cooking

2 2 1 2 ½ 2 5 ½ 2 2 4 1 2 4

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tablespoons extra-virgin olive oil tablespoons salted butter medium onion, finely chopped cloves garlic, finely chopped cup quinoa cups frozen whole-kernel corn, thawed cups chicken stock cup heavy cream pounds baby Yukon Gold potatoes, quartered teaspoons Old Bay Seasoning ounces bacon (about 6 slices) pound medium shrimp, peeled and deveined tablespoons fresh parsley, finely chopped scallions, finely chopped

FOOD NETWORK MAGAZINE

ACTIVE: 20 min l TOTAL: 1 hr 10 min l SERVES: 6 to 8

1. Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and sauté until tender, 5 to 7 minutes. Add the quinoa and corn and sauté for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes. 2. Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel–lined plate to drain. Set aside. 3. Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.

JANUARY/FEBRUARY 2017

“This hearty chowder is perfect for cold winter days—and it’s an easy way to add more quinoa to my diet.”

RECIPE FROM TRISHA’S TABLE BY TRISHA YEARWOOD WITH BETH YEARWOOD BERNARD. COPYRIGHT © 2015 BY TRISHA YEARWOOD. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC.

TRISHA YEARWOOD’S QUINOA CORN CHOWDER


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Weekend Cooking

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Try this at home:

Chicken Pot Pie The Kitchen’s Katie Lee shows us how to make a comfort food favorite. PHOTOGRAPHS BY

DAVID MALOSH

FOOD STYLING: SUZANNE LENZER; HAIR: NAOKO SUZUKI; MAKEUP: JULIE TUSSEY. RECIPE FROM THE COMFORT TABLE. COPYRIGHT © 2009 BY KATIE LEE. PUBLISHED BY GALLERY BOOKS, AN IMPRINT OF SIMON & SCHUSTER, INC. PRINTED WITH PERMISSION OF SIMON & SCHUSTER, INC.

1. Prepare the crust. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.

2. Cook the chicken.

CHICKEN POT PIES ACTIVE: 40 min l TOTAL: 2 hr 10 min MAKES: 4

5

tablespoons all-purpose flour, plus more for dusting 1 sheet puff pastry (preferably Dufour), thawed as the label directs 4 cups low-sodium chicken broth 1 teaspoon whole black peppercorns 3 sprigs thyme, plus 1 tablespoon chopped leaves 2 bay leaves 1 large onion, quartered 4 skinless, boneless chicken breasts 3 tablespoons unsalted butter ½ cup frozen pearl onions, thawed 2 medium carrots, peeled and diced 1 cup sliced white mushrooms 1 cup frozen peas, thawed 1 cup milk Kosher salt and freshly ground pepper 1 large egg, lightly beaten NOTE: You’ll also need 4 ovenproof bowls or ramekins, about 2 cups each.

Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.

Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool.

Strain the stock through a fine-mesh sieve. You’ll need 2½ cups for the filling; reserve the rest for another use.

When the chicken is cool to the touch, cut it into bite-size chunks and set aside.

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Weekend Cooking

3. Make the filling.

Preheat the oven to 375˚. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.

Add 2½ cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes.

❛❛

Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.

I love the flakiness of a puff pastry crust, but you can make this with biscuits instead, like my grandma used to.” 4. Form the pot pies.

Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.

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Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute.

FOOD NETWORK MAGAZINE

Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal.

JANUARY/FEBRUARY 2017

Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.


© 2016 Torani/R. Torre & Company

MAKE IT A

SPICY-SATISFYING-CHAI-SIPPIN’ KINDA DAY

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Weekend Cooking

Love it! Give your sweetheart the best gift imaginable: Ina Garten’s steak dinner for two. PHOTOGRAPH BY

People ask me all the time, “What’s the secret to a happy marriage?” It seems very simple to me: that each of you thinks the other is the most important thing in the world. No matter where Jeffrey is, I know he would drop everything and run to my side if I needed him. And, of course, I would do the same for him. Making a romantic dinner for someone you love takes time, but it says, “I want to take care of you.” My favorite dinner for two—filet mignon with mustard sauce, endive salad and coffee granita—is easy to prepare because I do a lot in advance. I can shop two days ahead and make the granita one day ahead, so all I need to do that day is cook the beef, assemble the salad, drink some delicious red wine and let my true love whisper sweet nothings in my ear. Now, that’s

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STEVE GIRALT


FILET MIGNON WITH MUSTARD & MUSHROOMS ACTIVE: 45 min l TOTAL: 45 min l SERVES: 2

(2-inch-thick) filets mignons, tied (10 to 12 ounces each) 1 tablespoon canola oil 2½ teaspoons fleur de sel 1 teaspoon coarsely cracked black peppercorns 1 tablespoon unsalted butter 6 ounces cremini mushrooms, stemmed and sliced ¼ inch thick 1 tablespoon dry sherry Kosher salt and freshly ground black pepper 2 teaspoons good olive oil ¼ cup minced shallots 1½ tablespoons Cognac or brandy ¾ cup heavy cream 2 tablespoons Dijon mustard ¼ teaspoon whole-grain mustard 1 tablespoon minced fresh parsley leaves

FILET MIGNON RECIPE ADAPTED FROM COOKING FOR JEFFREY. COPYRIGHT © 2016 BY INA GARTEN. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC. FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: BARB FRITZ.

2

1. Preheat the oven to 400˚. Be sure your stove is well ventilated! 2. Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom and sides) for about 2 minutes per side.

3. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120˚ on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil and allow to rest for 10 minutes. 4. Meanwhile, heat the butter in a medium (8-inch) sauté pan over medium-low heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with ¼ teaspoon kosher salt and ⅛ teaspoon pepper and set aside. 5. At the same time, add the olive oil to the cast-iron skillet (don’t wipe it out), add the shallots and cook over medium-low heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. 6. Remove the strings from the filets and place on a platter. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle with parsley. Serve hot.


Weekend Cooking

ENDIVE, ORANGE & ROQUEFORT SALAD FOR THE VINAIGRETTE ¼ teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice Toast the 2 tablespoons good olive oil walnuts in a dry ½ teaspoon white wine vinegar sauté pan over Kosher salt and freshly ground black pepper low heat for 5 to 10 minutes, FOR THE SALAD until lightly 1 head Belgian endive browned. ¼ cup walnut halves, toasted (see note) 2 ounces French Roquefort cheese, ½-inch-diced ½ sweet red apple, unpeeled, cored and medium-diced 2 ounces baby arugula ½ orange 1. In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, ½ teaspoon salt and ¼ teaspoon pepper. Set aside. 2. Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

COFFEE GRANITA ACTIVE: 15 min l TOTAL: 4 hr l SERVES: 6

3

cups strong, hot brewed coffee, regular or decaf (see note) ¾ cup sugar 2 teaspoons coffee liqueur, such as Tia Maria 1 teaspoon pure vanilla extract Make-Ahead Whipped Cream (see below)

To brew the strong coffee, use 4 cups water (measure in a measuring cup) and ½ cup ground coffee.

1. Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve. 2. Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.

MAKE-AHEAD WHIPPED CREAM 1½ ¼ 2 2 1

118

cups cold heavy cream cup confectioners’ sugar tablespoons granulated sugar tablespoons crème fraîche teaspoon pure vanilla extract

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Place the cream, confectioners’ sugar, granulated sugar, crème fraîche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until it forms soft peaks. Serve cold. Refrigerate in a sealed container for up to 4 hours. (Makes 1 quart.)

JANUARY/FEBRUARY 2017

SALAD RECIPE ADAPTED FROM AND PHOTO REPRINTED FROM BAREFOOT CONTESSA FOOLPROOF. COPYRIGHT © 2012 BY INA GARTEN. PHOTOGRAPHS BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC. GRANITA RECIPE AND PHOTO REPRINTED FROM MAKE IT AHEAD. COPYRIGHT © 2014 BY INA GARTEN. PHOTOGRAPHS BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC.

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 2


scars O PHOTOGRAPHS BY

TARA DONNE

David Burtka celebrates with award-worthy appetizers—and a stylish cocktail.


Weekend Cooking

FOOD STYLING: SUSAN VU; PROP STYLING: PAIGE HICKS; GROOMING: SUSAN REILLY. INSET: GETTY IMAGES.

david and his husband, neil, on the red carpet in 2015

T

wo years ago, David Burtka had the hottest ticket in Hollywood on Oscars night: a seat at the awards show and an invite to nearly every after-party. His husband, Neil Patrick Harris, was hosting the show, and as fun as that was to watch, David can definitively say that he’s happier taking it all in from home. “I’ve walked the red carpet, and trust me, it’s more fun to watch TV, eating snacks with your friends,” he says, showing us around the New York City townhouse where he throws his own Oscars-night bash. The actor-caterer easily lives up to the name of his Food Network special, Life’s a Party with David Burtka: His parlor includes a full-size bar rescued from a Connecticut hotel, with wine

on tap. There’s also a cozy living room with a fireplace, a chef’s kitchen with a flat-screen TV, and a screening room for 20 with its own concession stand. While David has no problem ordering pizza or making plates of wings for other get-togethers, he goes into full entertaining mode on Oscars night. He encourages guests to dress like their favorite movie star, he emcees games like charades (and doles out prizes) and he serves platter after platter of great bites— plus a crowd-pleasing sparkling cocktail. “It’s fun to get a little classy,” he says. His one piece of advice, whatever you serve: Make sure you have plenty of food. “Don’t forget,” he says, “it’s a long show.”

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CREAMY ESCAROLE AND WHITE BEAN DIP ¼

cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, very thinly sliced 1 medium head escarole (about 12 ounces), hand-torn into large pieces ¼ cup dry white wine 1 15-ounce can cannellini beans (do not drain) Kosher salt ½ teaspoon finely chopped fresh rosemary Fresh lemon juice, to taste Crackers and/or crudités, for serving

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ACTIVE: 25 min l TOTAL: 25 min (plus chilling) l SERVES: 4 to 6

1. Heat the olive oil in a large high-sided sauté pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, ½ cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes. 2. Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours. 3. Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudités.

JANUARY/FEBRUARY 2017


Weekend Cooking

MINI MEATBALL CROSTINI ACTIVE: 40 min l TOTAL: 50 min l MAKES: about 24

¼ cup extra-virgin olive oil 1 medium shallot, finely chopped Kosher salt ½ cup buttermilk 2 thick slices stale white bread, crusts removed 1 large egg, beaten ¼ cup freshly grated parmesan cheese 1 tablespoon roughly chopped fresh parsley ¾ pound 80/20 ground beef ¾ pound loose mild Italian sausage 3 cups tomato sauce 1 baguette, cut on the bias into twenty-four ¼-inch slices Small basil leaves, for topping 1. Preheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small sauté pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly. 2. Pour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet. 3. Broil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375˚. 4. Meanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini. 5. Arrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time. 6. To serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil.

“These are just as comforting to eat as sliders are, but they look more elegant.” JANUARY/FEBRUARY 2017 ● FOOD NETWORK MAGAZINE

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Weekend Cooking

CHAMPARI GOLD ACTIVE: 10 min l TOTAL: 10 min l MAKES: 8

4 8 1 2

large navel oranges sprigs rosemary 750-ml bottle champagne, chilled ounces Campari

1. Use a peeler to remove eight 5-inch strips of orange peel. Make sure to remove only the orange peel, leaving behind as much white pith as possible. 2. Cut each sprig of rosemary into 4-inch pieces. Remove the leaves from the bottom ½ inch of the rosemary sprigs, exposing the stems. 3. Roll up each strip of orange peel from one end to the other, peel-side out, to resemble a rose. Pierce the exposed end of the rosemary sprig through the rolled orange peel, ensuring the rosemary holds together both ends of the orange rose. 4. Divide the champagne among 8 flutes (about 4 ounces per glass). Top each with a splash of Campari (about ¼ ounce). Drop a rosemary orange garnish into each flute.

ENDIVE BITES WITH GORGONZOLA AND HONEY 2 tablespoons pine nuts 4 ounces gorgonzola cheese 1 tablespoon heavy cream 20 medium endive leaves 1 to 2 tablespoons local honey 2 tablespoons pomegranate seeds 20 small mint leaves

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ACTIVE: 20 min l TOTAL: 20 min l MAKES: 20

1. Preheat the oven to 350˚. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely. 2. Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves.

JANUARY/FEBRUARY 2017


Pockets of Happiness.®

Classic Pierogies with Butter & Onions www.mrstspierogies.com © 2017 ATEECO, INC.


Party Time

FOOD STYLING: JASON SCHREIBER.

PHOTOGRAPH BY

CORY DAWSON

Super Bark Keep the snacks coming at this year’s Super Bowl party by turning them into dessert! To make this sweet-and-salty bark, chop 1 pound bittersweet chocolate; melt all but 1 cup in the microwave, stirring every 30 seconds. Stir in the remaining chocolate until smooth. Pour the melted chocolate onto a foil-lined baking sheet and spread about ¼ inch thick; top with crushed chips, popcorn, party mix or other snacks. Refrigerate until set, then break into pieces.

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The

e m Ga PLAN

Kick off your Super Bowl bash with Eddie Jackson’s go-to appetizers.

On Super Bowl Sunday, Food Network Star winner and former NFL player Eddie Jackson will be in Houston with all the other die-hard fans—but he won’t be at the game. Eddie plans to be in his usual Super Bowl spot: on his couch at home, surrounded by a bunch of friends. He’s the designated host—“because everyone knows I can cook!” he says, laughing. Guests start streaming in the morning of the game and often don’t leave until the next day. “I end up with a lot of people sleeping on my floor,” he says. To feed the crowd, Eddie sticks with crowd-pleasers like spicy wings and cheesy pizza bites, plus a requisite healthy option. (After all, he’s a personal trainer on the side.) Take a page from Eddie’s playbook and whip up these snacks for your own party.

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SPICY PESTO WINGS ACTIVE: 35 min l TOTAL: 1 hr 45 min SERVES: 6 to 8

FOR THE PEPPERED OIL 1 cup canola oil 2 tablespoons red pepper flakes 1 clove garlic Grated zest of 1 lemon FOR THE PESTO 1 cup fresh basil 3 tablespoons pine nuts ⅓ cup grated parmesan cheese, plus more for topping 2 cloves garlic Juice of ½ lemon ⅓ to ½ cup extra-virgin olive oil Kosher salt and freshly ground pepper

PORTRAIT: BUFF STRICKLAND. FOOD PHOTOS: CHARLES MASTERS; FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

FOR THE WINGS 2 pounds chicken wings, split at the joints, wing tips removed Kosher salt and freshly ground pepper 1. Make the peppered oil: Combine the canola oil, red pepper flakes, garlic and lemon zest in a small saucepan. Cook over low heat to infuse the oil, 40 to 50 minutes. Remove from the heat and let cool 20 to 30 minutes, then strain the oil and set aside. 2. Make the pesto: Combine the basil, pine nuts, parmesan, garlic and lemon juice in a food processor and pulse to make a paste. Slowly drizzle in the olive oil until the desired consistency is achieved. Season with salt and pepper. 3. Make the wings: Preheat the oven to 350˚. Spread the wings on a rimmed baking sheet. Season with salt and pepper and drizzle with about ¼ cup of the peppered oil; toss. (You can cook them immediately or let them marinate in the refrigerator overnight.) Cook until browned and crispy, about 45 minutes. 4. Transfer the wings to a platter, drizzle with the pesto and gently toss. Sprinkle with parmesan and drizzle with more peppered oil.

I love these wings spicy, but if you want them on the mild side, just limit how long the red pepper flakes sit in the oil.” JANUARY/FEBRUARY 2017

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ROASTED GARLIC BEAN DIP 1 head garlic 2½ tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 6 to 8 medium carrots, peeled and cut into sticks 2 to 3 rutabagas, peeled and cut into sticks 1 15-ounce can cannellini beans (drained and rinsed, liquid reserved) 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice 1 teaspoon dried thyme Pita chips, for serving

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ACTIVE: 20 min l TOTAL: 1 hr l MAKES: about 2 cups

1. Preheat the oven to 400˚. Cut the top off the head of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic. 2. Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until the veggies are tender, 15 to 20 minutes. 3. Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1½ tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or use low-sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.

JANUARY/FEBRUARY 2017


Snackable. Dippable. Perfect-for-watchingthe-big-game-able. Genius!


BACON-CHEESE PIZZA BOMBS ½ 1

cup extra-virgin olive oil tablespoon finely chopped fresh rosemary 1 tablespoon fresh thyme 1 teaspoon red pepper flakes, plus more for sprinkling 3 cloves garlic, grated 1 tablespoon finely chopped fresh parsley Kosher salt 4 slices thick-cut bacon All-purpose flour, for dusting 2 pounds pizza dough, divided into sixteen 2-inch balls 4 teaspoons tomato paste 16 fresh basil leaves 12 ounces fresh mozzarella, cut into ¼-inch cubes Warm marinara sauce, for serving

ACTIVE: 50 min l TOTAL: 1½ hr l MAKES: 16

1. Place a pizza stone on the middle oven rack and preheat to 500˚. Line a baking sheet with parchment paper and place it on top of the pizza stone. 2. Warm the olive oil in a small skillet or saucepan over medium heat. Add the rosemary, thyme, red pepper flakes and garlic. Remove from the heat and let cool slightly. Stir in the parsley and season with salt. Set aside. 3. Cook the bacon in a medium skillet over medium-low heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel–lined plate, then crumble. 4. Lightly dust a work surface with flour. Flatten each piece of dough and shape into a 3½-inch round. Spread ¼ teaspoon tomato paste in the center of each round, leaving a small border around the edge. Tear the basil into pieces; add to the center of each round, along with about 1 teaspoon crumbled bacon each. Top each with a few cubes of mozzarella. Season with salt and red pepper flakes. Very lightly brush the edge of the dough with water. Bring the edge of the dough toward the center, lightly pleating to form a tight enclosure; pinch to seal. Place seam-side down on a sheet of parchment paper. Using a metal skewer dipped in flour, make a hole in the center of each dough ball to create a steam vent. 5. Remove the hot baking sheet from the oven, then carefully place all the dough balls on it, spacing them 2 inches apart. Brush them liberally with the herb oil. Transfer the baking sheet to the pizza stone and bake 5 minutes. Rotate the pan and bake until the dough is golden brown, about 10 more minutes. Remove from the oven and brush with more herb oil. Serve immediately with marinara sauce and the remaining herb oil for dipping.

Check out Eddie Jackson’s Game-Day Playbook series at foodnetwork.com/ eddiesplaybook.

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They may be chicken, but these heroes aren’t afraid. They’re ready for the spotlight in your game day spread.

®/©2016 Tyson Foods, Inc.

.


ACTIVE: 1 hr l TOTAL: 1 hr 40 min l SERVES: 6

1. Make the Buffalo sauce, spicy chicken, pita chips and blue cheese topping (see below). 2. Spread half of the pita chips in a large baking dish. Top with half of the chicken, Buffalo sauce and blue cheese topping; sprinkle with ½ cup shredded mozzarella. Repeat with another layer of pita chips, chicken, Buffalo sauce and blue cheese topping; sprinkle with 1½ cups mozzarella. 3. Bake at 350˚ until the cheese melts and the pita chips soak up some of the sauce, 5 to 10 minutes. 4. Garnish with chopped celery, sliced radishes and pickled jalapeños. BUFFALO SAUCE Combine 1 tablespoon vegetable oil, 4 tablespoons butter, 1 minced jalapeño and 1 tablespoon minced garlic in a sauté pan over medium heat; let the butter melt, then cook 2 minutes. Stir in ¾ cup hot sauce (such as Frank’s RedHot), ½ cup chicken broth and ½ tablespoon each lime juice and white vinegar; bring to a simmer. Season with salt and pepper. Cover and keep warm. SPICY CHICKEN Combine 2 teaspoons smoked paprika, 1 teaspoon each cayenne, celery salt and kosher salt and ½ teaspoon black pepper. Slice 1 pound skinless, boneless chicken breasts into thick strips; toss with ¼ cup of the Buffalo sauce and arrange on a rack set on a baking sheet. Sprinkle with the paprika mixture. Bake at 350˚ until cooked through, 20 to 25 minutes. Let cool, then chop.

FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS. PORTRAIT: DAVE LAURIDSEN.

PITA CHIPS Heat 4 inches canola oil to 350˚ in a large pot. Cut 8 pitas into wedges. Fry in batches until golden brown, 1 to 2 minutes. Drain on paper towels; season with salt. BLUE CHEESE TOPPING Melt ½ cup crumbled smoked blue cheese with ½ cup milk in a saucepan over medium heat; transfer to a bowl. Add ¼ cup more blue cheese and ¼ cup each sour cream and mayonnaise; stir in 2 tablespoons chopped chives and season with salt and pepper.

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ACTIVE: 1 hr 20 min l TOTAL: 2 hr l SERVES: 6

CARNE ASADA Combine 2 minced garlic cloves, 2 tablespoons lime juice and 1 teaspoon kosher salt; rub all over 8 ounces skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop. SUPER MELTY CHEESE (SMC) Melt 2 tablespoons butter in a saucepan over medium heat; add 1 tablespoon flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 ounces each grated mild cheddar, monterey jack, Oaxaca and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tablespoon each minced pickled jalapeños and pickled jalapeño juice and 2 tablespoons pico de gallo. Remove from the heat and keep warm.

Guy once made made these in a (clean) trash can for the South Beach Wine & Food Festival! Get details on this year’s festival (February 22–26) at sobefest.com.

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BLACK BEANS Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2 inches and bring to a boil; reduce to a simmer. Add ½ cup minced sweet onion, 1 clove minced garlic, ½ tablespoon kosher salt and 1 sprig epazote (or 1 teaspoon dried Mexican oregano). Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote.

GUY-TALIAN NACHOS RECIPE FROM GUY FIERI FOOD. COPYRIGHT © 2011 BY GUY FIERI. REPRINTED BY PERMISSION OF WILLIAM MORROW, AN IMPRINT OF HARPERCOLLINS PUBLISHERS. ALL RIGHTS RESERVED.

1. Make the carne asada, super melty cheese (SMC) and black beans (see below). 2. Spoon some of the SMC in a large tin can (an empty 110-ounce can works well, or you can use a pot or a metal bucket). Layer ¼ pound tortilla chips one-quarter of the way up. 3. Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeño, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema. 4. Repeat to make 3 more layers of chips, SMC, meat, beans and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeño.


ACTIVE: 30 min l TOTAL: 45 min l SERVES: 6

1. Make the Italian salsa, beef and sausage and wonton chips (see below). 2. Arrange half of the wonton chips in a large baking dish. Top with half of the meat and 1 cup shredded mozzarella; repeat with another layer of chips, meat and mozzarella. Broil about 9 inches from the heat source until the cheese melts, 2 to 3 minutes. 3. Remove from the oven and top with 2 ounces julienned salami, 1 tablespoon each julienned basil and chopped parsley and the Italian salsa. 4. Puree ¼ cup each sour cream and ricotta in a blender; transfer to a resealable plastic bag and snip a corner. Drizzle over the nachos and sprinkle with chopped scallions. ITALIAN SALSA Mix 8 diced seeded Peppadew peppers plus 2 tablespoons juice from the jar, 4 diced seeded plum tomatoes, ⅓ cup minced red onion, ¼ cup chopped parsley and 1 tablespoon each chopped and whole capers in a bowl. Add 1 tablespoon each minced garlic and olive oil, 1 teaspoon pepper and a pinch of salt; toss. Set aside. BEEF AND SAUSAGE Heat ½ tablespoon olive oil in a sauté pan over medium-high heat. Add ½ pound each ground beef and Italian turkey sausage (casings removed) and cook, breaking up the meat, until no longer pink; remove to a plate. Add another ½ tablespoon olive oil and ¼ diced onion; cook until opaque, 4 to 5 minutes. Add 1 tablespoon minced garlic; cook, stirring, 2 more minutes. Return the meat to the pan and stir; set aside. WONTON CHIPS Heat 2 inches canola oil to 350˚ in a large pot over medium heat. Cut 1 package wonton wrappers in half diagonally. Working in batches, fry the wrappers until puffed, 30 seconds, then flip and fry until just browned, 30 more seconds. Drain on paper towels and season with salt.

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4 3 . o sN

ab b Ke t To r ate T jun a C

Tot Cheesebu Tater rge r

o. 32

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Fren ch-Fry Pizza No. 42


No. 8

50 ideas for

PHOTOGRAPHS BY

ANTONIS ACHILLEOS


On the Road PHOTOGRAPH BY

CORY DAWSON Billings, MT

FOOD STYLING: JASON SCHREIBER. INSET: BILLINGS GAZETTE.

ozzy sniffs out last year’s competition.

Call of the Wild Ozzy, a grizzly bear at ZooMontana in Billings, is on a tear predicting Super Bowl winners: He’s correctly called three of the past four champs. The week before the game, zookeepers serve him two peanut butter–banana cakes, identical except for the team logos (piped in Nutella). Whichever Ozzy bites into first is his pick. The January 31 event is open only to select guests and zoo members, but you can watch Ozzy choose at 10 a.m. ET at zoomontana.org/bear-cam.

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Bake the frozen fries as the label directs unless the recipe says otherwise. 1. Beer-Cheese Fries Bake 1½ pounds seasoned curly fries. Melt 2 tablespoons butter in a saucepan; whisk in 2 tablespoons flour and ½ teaspoon each smoked paprika, mustard powder and kosher salt. Whisk in ¾ cup beer, ½ cup half-and-half and a dash of hot sauce; simmer 5 minutes. Off the heat, stir in 2 cups grated cheddar until melted. Pour over the fries.

5. Garlic-Parmesan Fries Make Garlic Fries (No. 4), adding 1 teaspoon chopped rosemary with the garlic; toss with the parsley, ¼ cup shredded parmesan and the zest of 1 lemon. Season with salt. 6. Cacio e Pepe Fries Bake 1 pound potato wedges. Puree 8 ounces fresh ricotta, 4 ounces cream cheese, ¼ cup each grated parmesan and pecorino, 1 tablespoon olive oil and 2 teaspoons coarsely ground pepper in a food processor; spread in a large ramekin and top with more parmesan and olive oil. Bake at 400˚ until hot, about 18 minutes. Toss the warm fries with parmesan, pecorino and pepper. Serve with the baked ricotta.

2. Pulled pork Cheese Fries Bake 1½ pounds waffle fries. Make the sauce for Beer-Cheese Fries (No. 1), replacing the beer and half-and-half with 1¼ cups milk. Pour over the fries, then top with 2 cups warm pulled pork and ¼ cup each sliced pickled jalapeños and chopped scallions. 3. Waffle Fries with Spicy Guacamole Bake 1 pound waffle fries; toss with ½ teaspoon each grated lime zest and kosher salt. Puree 1 avocado with ⅓ cup water, ¼ cup cilantro, 1 chopped scallion, ½ jalapeño, ½ small garlic clove and the juice of 2 limes; season with salt. Drizzle over the fries. 4. Garlic Fries Bake 1 pound shoestring fries. Sauté 3 minced garlic cloves in 4 tablespoons butter in a small skillet, 45 seconds. Toss with the warm fries and 2 tablespoons chopped parsley; season with salt.

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8. Buffalo Fries Whisk ½ cup each crumbled blue cheese and sour cream with ¼ cup each mayonnaise and buttermilk and ½ grated garlic clove; season with salt and pepper. Deep-fry 1 pound crinkle-cut fries in 375˚ vegetable oil, 3 to 7 minutes. Melt 1 teaspoon butter with 3 tablespoons Buffalo hot sauce and ½ teaspoon brown sugar; toss with the warm fries. Serve with the blue cheese sauce. 9. Four-Alarm Fries Whisk ¾ cup sour cream with the zest and juice of 1 lime and 2 teaspoons honey; season with salt and pepper. Whisk 2 tablespoons each melted butter and hot sauce with 1½ teaspoons each ancho and chipotle chile powders, 1 teaspoon kosher salt and ½ teaspoon cayenne. Toss 1 pound shoestring fries with the spicy butter before baking. Serve with the lime sour cream.

JANUARY/FEBRUARY 2017

FOOD STYLING: BRETT KURZWEIL; PROP STYLING: KARIN OLSEN.

7. Barbecue Sweet Potato Fries Combine 1 tablespoon brown sugar, 1 teaspoon each ground cumin, ancho chile powder, paprika, mustard powder and kosher salt and ¼ teaspoon garlic powder. Toss 1 pound sweet potato fries with 2 tablespoons vegetable oil and the spice mixture before baking. Serve with barbecue sauce.


50 Ideas for Frozen Fries

10. Spicy Sichuan Fries Bake 1 pound crinkle-cut fries. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add 1 tablespoon each Sichuan peppercorns and chopped scallions, chile de arbol and peeled fresh ginger. Cook, stirring often, 2 minutes. Add the fries, ½ cup salted peanuts and 1 teaspoon each soy sauce and sesame oil; season with salt. Cook, stirring, until coated. 11. Moroccan Fries Whisk ½ cup mayonnaise with 3 tablespoons each harissa (Moroccan chile paste) and chopped cilantro and the juice of 1 lemon. Bake 1 pound shoestring fries, then toss with 1 teaspoon each dried mint, ground cumin and ground coriander; season with salt and pepper. Serve with the harissa mayonnaise. 12. Chinese Five-Spice Fries Mix ½ cup ketchup with ¼ cup hoisin sauce and 1 tablespoon each Sriracha and honey. Bake 1 pound shoestring fries, then toss with ½ teaspoon each Chinese five-spice powder and brown sugar; season with salt and pepper. Serve with the spicy ketchup. 13. indian Sweet Potato Fries Combine 1 cup plain Greek yogurt, 1 grated Persian cucumber, ¼ cup chopped cilantro, the zest and juice of 1 lime and ½ teaspoon each kosher salt and ground cumin; set aside. Toast 1 tablespoon garam masala in a small dry skillet, 1 minute; mix with 1 teaspoon kosher salt. Bake 1 pound sweet potato fries; toss with the garam masala salt. Serve with the cucumber raita. 14. old bay Fries Combine ½ cup mayonnaise, ¼ cup chopped dill pickles, 1 tablespoon each chopped dill and parsley and 2 teaspoons each lemon juice, chopped capers and dijon mustard. Bake 1 pound crinkle-cut fries, then toss with 1 teaspoon Old Bay Seasoning. Serve with the tartar sauce.

15. Everything Fries Bake 1 pound crinkle-cut fries, then toss with 2 tablespoons melted butter and 1 teaspoon each sesame seeds, poppy seeds and caraway seeds and ½ teaspoon each granulated garlic and kosher salt. Top with sliced smoked salmon, sour cream and dill. 16. Thanksgiving Fries Mix ½ cup cranberry sauce with ¼ cup ketchup. Bake 1 pound sweet potato fries, then toss with 2 tablespoons melted butter and 1 tablespoon each chopped sage, parsley and rosemary and ½ teaspoon ground thyme. Season with salt and pepper. Serve with the cranberry ketchup. 17. Poutine Bake 1 pound crinkle-cut fries. Melt 2 tablespoons butter in a saucepan. Add 1 large chopped shallot and 2 teaspoons chopped thyme; cook until tender, 4 minutes. Sprinkle in 2 tablespoons flour; cook, whisking, until lightly browned, 5 minutes. Whisk in 1 cup each water and beef demi-glace and 2 teaspoons Worcestershire sauce. Simmer until thickened, 3 to 4 minutes. Pour over the fries and top with 8 ounces cheese curds. Bake at 400˚ until the cheese softens, 5 minutes. 18. Mushroom Poutine Make Poutine (No. 17), cooking 8 ounces sliced mixed mushrooms with the shallot and replacing the thyme with tarragon. Top with 1 cup shredded gruyère instead of cheese curds. 19. Porcini Fries Put 1 head garlic (top cut off) on a sheet of foil; drizzle with olive oil and wrap. Roast at 400˚ until soft, 30 minutes. Let cool slightly. Squeeze the garlic out of the skins; mash with ½ cup mayonnaise and stir in 2 tablespoons chopped parsley. Pulse 2 tablespoons dried porcini mushrooms in a spice grinder until powdery; toss with 1 teaspoon kosher salt. Bake 1 pound potato wedges; toss with the porcini salt. Serve with the garlic mayonnaise.

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50 Ideas for Frozen Fries

20. Za’atar Fries Whisk ½ cup mayonnaise with ¼ cup tahini, 1 grated garlic clove and the juice of 1 lemon. Bake 1 pound shoestring fries, then toss with 1 tablespoon za’atar spice blend and 1 teaspoon sea salt. Serve with the tahini mayonnaise. 21. greek Fries Whisk ½ cup plain yogurt with ¼ cup crumbled feta, 1 teaspoon lemon juice and ½ grated garlic clove; season with salt and pepper. Whisk ½ teaspoon each dried marjoram, dried oregano, ground cumin, onion powder, garlic powder, kosher salt and pepper. Toss 1 pound crinkle-cut fries with 2 tablespoons vegetable oil and the spice mixture before baking. Serve with the yogurt sauce. 22. Banh Mi Fries Bake 1 pound shoestring fries. Top with 4 ounces diced country pâté, 1 cup each shredded carrots and diced cucumber, ½ cup each fresh mint and cilantro and ¼ cup chopped roasted peanuts. Drizzle with Sriracha mayonnaise and hoisin sauce. 23. Eggs Benedict Fries Bake 1 pound crinkle-cut fries. Blend 3 egg yolks, 1 tablespoon each tomato paste and lemon juice, ¼ teaspoon hot sauce and ½ teaspoon kosher salt in a blender. With the machine running, drizzle in 10 tablespoons warm melted butter and blend until thick. Drizzle over the fries; top with poached eggs and chives. 24. Ham and waffle-fry Strata Toss 1 pound frozen waffle fries with 4 ounces chopped deli-sliced ham and 4 chopped scallions in an oiled 9-by-13-inch baking dish. Whisk 12 eggs with 2½ cups half-andhalf, 1 teaspoon kosher salt, a few grinds of pepper and a few dashes of hot sauce; pour over the fries. Let stand 1 hour. Bake at 350˚ until set, 30 minutes. Top with 1 cup grated dill havarti; bake 5 more minutes.

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25. French-Fry Waffles Bake 1 pound shoestring fries, then roughly chop. Whisk 1 egg with ¼ teaspoon kosher salt and a few grinds of pepper in a large bowl. Add the chopped fries and 1 cup crumbled cooked breakfast sausage. Cook in an oiled waffle maker until golden and crisp.

26. Fry-ttata Bake 1 pound shoestring fries; season with salt. Whisk 10 eggs with ¼ cup milk, 1 teaspoon kosher salt and a few grinds of pepper. Stir in the fries, 1 cup grated cheddar and ½ cup each chopped parsley and scallions. Heat a medium ovenproof nonstick skillet over medium heat. Coat with 1 tablespoon olive oil, then add the egg mixture. Cook until the bottom is set, 5 minutes, then bake at 400˚ until cooked through and browned on top, 8 to 10 minutes. 27. Breakfast French-Fry Tacos Bake 1½ cups shoestring fries, then roughly chop. Brown 6 ounces fresh chorizo (casings removed) in olive oil with ½ chopped small onion. Add the chopped fries and 4 lightly beaten eggs; season with salt. Cook, stirring, until the eggs are scrambled. Serve in 8 warmed flour tortillas with grated cheddar, salsa, sour cream and sliced avocado.

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50 Ideas for Frozen Fries

28. French-Fry Burritos Bake ½ cup crinkle-cut fries. Season 4 ounces strip steak with ½ teaspoon each kosher salt, chili powder and ground cumin. Cook in a medium skillet over medium-high heat, about 3 minutes per side; chop. Top a large flour tortilla with refried beans, the steak, fries, ½ cup shredded pepper jack cheese and 2 tablespoons each sour cream and pico de gallo. Fold in the sides and roll up; microwave seam-side down until warmed through, 1 to 2 minutes. Serve with guacamole. 29. French-Fried Chicken fingers Pulse 1 pound frozen french fries in a food processor until powdery; spread on a rimmed baking sheet. Whisk ¼ cup each buttermilk and mayonnaise with 1 tablespoon hot sauce and ½ teaspoon each kosher salt and pepper; add 1 pound chicken tenders and marinate 15 minutes. Remove and dredge in the ground fries, pressing to adhere. Cook in a skillet with vegetable oil until golden and cooked through, 5 minutes. 30. French-Fry Reuben Bake 1 cup shoestring fries; toss with 2 tablespoons Thousand Island dressing. Sandwich 1 slice Swiss cheese, 4 ounces corned beef, the fries, ¼ cup drained sauerkraut and another slice of Swiss between 2 slices rye bread. Cook in a buttered skillet until golden and the cheese melts, 2 to 3 minutes per side. 31. Corned Beef Hash Bake 1 pound steak fries; roughly chop. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large skillet. Add 8 ounces chopped corned beef and cook until browned, 3 minutes. Add 1 each finely chopped small onion and red bell pepper and cook until softened, 4 minutes. Add 2 chopped garlic cloves and the chopped fries; cook, tossing, until warmed through, 2 minutes. Stir in 2 tablespoons chopped parsley. Top with fried eggs.

32. tater tot Cheeseburger bites Whisk ⅓ cup mayonnaise with ¼ cup each ketchup and chopped dill pickles and 1 tablespoon each yellow mustard and grated onion. Form 1 pound ground beef into 24 patties (1-inch each). Crumble 24 thawed frozen Tater Tots, then divide evenly among a 24-cup mini muffin tin and press into the cups. Bake at 425˚ until crisp, 25 minutes. Cook 4 bacon slices (cut into 1½-inch pieces) in a skillet until crisp; remove to a plate. Add the burgers to the drippings in the skillet and cook 1 to 2 minutes per side. Divide among the mini muffin cups; top with 1-inch square slices American cheese and the bacon. Broil until the cheese melts. Serve with the ketchup sauce. 33. Sweet Potato–fry veggie Burgers Bake 8 ounces sweet potato fries. Pulse ½ cup rolled oats, 2 chopped scallions, 1 garlic clove, 2 teaspoons each ground cumin and smoked paprika and 1 teaspoon kosher salt in a food processor until crumbly. Add the fries and one 15-ounce can black beans (drained and rinsed); pulse to make a chunky paste. Form into 4 patties. Cook in a skillet in vegetable oil until crisp and warmed through, about 4 minutes per side. Serve on potato buns with lettuce, tomato, avocado and spicy mayonnaise. 34. Cajun Tater Tot Kebabs Mix ¼ cup sour cream with 2 tablespoons Creole mustard. Toss ½ each red and yellow bell peppers (cut into chunks) and 6 ounces sliced andouille sausage with 1 tablespoon olive oil and ½ teaspoon Cajun seasoning. Bake 1 pound sweet potato Tater Tots at 425˚, 20 minutes; sprinkle with Cajun seasoning and thread onto wooden skewers, alternating with the bell peppers and sausage. Return to the oven until sizzling, 10 minutes. Serve with the mustard sour cream.

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50 Ideas for Frozen Fries

38. ballpark Fries Bake 1 pound crinkle-cut fries; transfer to a large ovenproof skillet. Top with 4 sliced hot dogs and 1 cup each drained sauerkraut and grated cheddar. Bake at 425˚ until the cheese is melted, 7 to 8 minutes. Top with ketchup, mustard and relish.

35. Bacon-Wrapped Tater Tots Cut 1 pound bacon slices in half. Wrap each around a frozen Tater Tot and arrange seam-side down on a parchment-lined baking sheet. Bake at 425˚, 15 minutes. Lightly brush with maple syrup and bake until crisp, 5 to 7 minutes. Drain on paper towels and skewer with toothpicks. 36. Cheesy Bacon Tater Tot Kebabs Whisk ½ cup sour cream with 1 tablespoon chopped chives and ½ tablespoon horseradish. Bake 1 pound Tater Tots; thread onto 10 to 12 wooden skewers. Arrange on a parchment-lined baking sheet and sprinkle with 1 cup grated cheddar and ½ cup finely crumbled cooked bacon. Bake at 425˚ until the cheese melts, 5 minutes. Serve with the horseradish sour cream. 37. Philly Cheesesteak Fries Bake 1 pound crinkle-cut fries. Sauté 1 small chopped bell pepper and 1 small sliced onion in olive oil until tender. Top the fries with the onionpepper mixture, 8 ounces chopped delisliced roast beef and 1 cup jarred cheese sauce or shredded provolone. Bake at 425˚ until the cheese is bubbling, 7 to 8 minutes.

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39. baked Chili Cheese fries Bake 1 pound shoestring fries. Brown 1 pound ground beef, 1 chopped small onion and 1 chopped small red bell pepper in 1 tablespoon olive oil in a large ovenproof skillet. Add 1½ cups salsa, ½ cup water and 1 tablespoon each chili powder, brown sugar and tomato paste; season with salt and simmer 10 minutes. Top with the fries and 1½ cups grated cheddar. Bake at 400˚ until the cheese melts, 10 minutes. Top with sour cream and scallions. 40. Vegetarian Chili Fries Bake 1 pound curly fries. Sauté ½ cup each chopped onion, zucchini and bell pepper in 2 tablespoons olive oil in a saucepan until browned. Stir in 2 chopped garlic cloves, 1 tablespoon chili powder and 2 teaspoons ground cumin. Add one 15-ounce can diced fire-roasted tomatoes, one 15-ounce can black beans (drained and rinsed) and ½ cup water. Simmer until thickened, 10 to 15 minutes. Pour over the fries and top with grated cheddar, diced avocado and sliced scallions. 41. Lomo Saltado Bake 1 pound shoestring fries. Toss 1 pound sliced skirt steak with 1 tablespoon soy sauce. Brown in vegetable oil in a large skillet over high heat; remove. Add 1 small sliced onion, 2 chopped plum tomatoes and 2 grated garlic cloves; cook until the tomatoes are soft, 3 to 4 minutes. Return the steak to the skillet along with 3 tablespoons ají amarillo (Peruvian chile) paste and 1 tablespoon soy sauce; toss. Stir in the fries and 2 tablespoons each chopped parsley and cilantro; season with salt.

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50 Ideas for Frozen Fries

42. French-Fry Pizza Bake 1 pound shoestring fries; spread in a large ovenproof nonstick skillet. Top with 1½ cups grated mozzarella, ¾ cup pizza sauce, ½ cup more mozzarella, 2 tablespoons parmesan and 1 ounce sliced pepperoni. Bake at 400˚ on the bottom oven rack until the cheese is bubbling, 10 minutes. 43. Mexican French-Fry Pizza Make French-Fry Pizza (No. 42), using shredded pepper jack cheese instead of mozzarella, a 10-ounce can tomatoes with chiles instead of pizza sauce and sliced dried chorizo instead of pepperoni. 44. French-Fry Soufflé Bake 8 ounces Yukon Gold fries; let cool completely. Transfer to a blender and add 1½ cups milk; blend until mostly smooth. Pulse in 4 egg yolks, ½ cup each grated parmesan and cheddar, ½ teaspoon kosher salt and a few grinds of pepper. Beat 4 egg whites until stiff peaks form; fold into the batter. Butter four 8-ounce ramekins and sprinkle with parmesan to coat. Divide the batter among the ramekins and bake at 425˚ until puffed and browned, about 20 minutes. 45. Steak and fries Pie Bake 1 pound waffle fries. Whisk 1 cup chicken broth with 1 tablespoon each tomato paste and soy sauce and ½ teaspoon cornstarch in a bowl. Sauté 2 chopped carrots, 1 chopped onion, 1 chopped garlic clove and ½ teaspoon chopped rosemary in 2 tablespoons vegetable oil in a large ovenproof skillet. Add 1 pound cubed stir-fry beef; cook until the beef is lightly browned, 3 minutes. Stir in the broth mixture and cook until thickened, about 5 minutes. Transfer to a 2-quart baking dish and top with the fries and ½ cup grated gruyère. Broil until the cheese melts.

46. Steak and fries Salad Heat a large skillet over medium-high heat. Rub 1 pound boneless sirloin steak with olive oil, salt and pepper; sear 4 minutes per side. Let rest; slice. Bake 1 pound shoestring fries. Toss 2 chopped romaine hearts, 2 chopped tomatoes, ½ sliced English cucumber and 3 quartered hard-boiled eggs in a large bowl. Add the steak, fries, ½ cup grated cheddar and ⅓ cup vinaigrette; toss. 47. German French-Fry Salad Bake 1 pound potato wedges; transfer to a large bowl. Cook 4 bacon slices in a skillet until crisp; drain on paper towels. Add ½ chopped small red onion to the drippings in the skillet and cook until tender, 4 minutes. Whisk in 2 tablespoons each cider vinegar and olive oil and 1 tablespoon grainy mustard; pour over the potatoes. Crumble the bacon over the top and add ¼ cup chopped parsley and 2 tablespoons chopped dill; toss. 48. French-Fry Croquettes Pulse 1 pound thawed frozen crinkle-cut fries in a food processor until finely chopped. Pulse in 1 egg, 1 cup grated cheddar and ½ cup each chopped scallions and sour cream. Roll heaping tablespoonfuls into balls; dredge in flour, dip in beaten egg, then coat with panko. Deep-fry in 350˚ vegetable oil until golden and warmed through, about 3 minutes. 49. Spanish French-Fry Croquettes Make French-Fry Croquettes (No. 48), replacing the cheddar with manchego cheese; add 2 ounces chopped Serrano ham to the food processor. Fry, then dust with Spanish smoked paprika. 50. Waffle-Fry BLTs Bake 24 waffle fries. Spread spicy mayonnaise on half of the fries; top each with a piece of cooked bacon, shredded iceberg lettuce, a plum tomato slice and another fry. Secure with toothpicks.

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Be the breakthrough. Breakthroughs are the patients participating in clinical trials, the scientists and doctors working together to advance the ďŹ ght against cancer, and the brave survivors like Tonya who never give up. Let’s be the breakthrough. To learn about appropriate screenings and clinical trials or to help someone with cancer, go to su2c.org/breakthrough. #cancerbreakthrough


On the Road

JAMES BAIGRIE.

The host city of Super Bowl 51 has a bustling arts scene and a slew of international restaurants. We found plenty of reasons to visit right now—or anytime.

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On the Road 5 Aladdin Mediterranean Cuisine

Westheimer Road

Grab a bite along lower Westheimer Road. The options on so-called Restaurant Row are as ethnically diverse as the city’s residents.

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Go to this Mexican restaurant on Sunday morning for the brunch buffet—$33 gets you unlimited servings of favorites such as tomatillo chilaquiles and churros. hugosrestaurant.net

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Nidda Thai Cuisine

Skip your usual pad thai and try something new, like avocado Massaman curry, or chu chee eggplant coated in red curry. niddathaicuisine.com

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Mala Sichuan Bistro

The xiao chi (small plates) section of this menu brings Sichuan-style street food inside. Try the chilled mung bean noodles and chili oil dumplings. 832-767-0911

Taft St. 9

Uchi

This Japanese favorite is famous for its happy hour: $3 sake, and rolls and small plates made with fish flown in daily from Japan. uchirestaurants.com

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Da Marco

This jacket-preferred trattoria has an extensive Italian wine list and an attentive waitstaff well trained at shaving truffles tableside. damarcohouston.com

4

Montrose Blvd.

Hugo’s

At this cafeteria-style spot, your main course comes with three sides. Locals love the chicken kebabs with tabouli—and the good value. aladdinshouston.com

Theo’s Restaurant

All the delicious Greek classics are on the menu here, including keftedes (meatballs) and loukanika (pork sausage). theoshouston.com

8

Indika

The menu at this bold Indian restaurant is not for the timid: Dishes include goat brain masala, seared foie gras and saffron-pistachio ice cream. indikausa.com

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L’Olivier

This French bistro turns out beloved dishes like chateaubriand (a center-cut filet of beef) and île flottante (an island of meringue floating in custard). lolivierhouston.com

 SLOPPY BEEF

BANH MI Banh mi sandwiches are ubiquitous in Houston, and when you mix one with an all-American sloppy joe at b10 Vietnamese Café, this is what you get. b10vncafe.com

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MAC ’N’ CHEESE EGG ROLLS The pan-Asian food truck Muiishi Makirritos specializes in egg rolls stuffed with bacon and mac and cheese. muiishimakirritos.com

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BOUDIN KOLACHE Early Czech immigrants brought kolache (sweet filled pastries) to Houston. The folks at Shipley Do-Nuts now stuff them with boudin, a Cajun sausage. shipleydonuts.com

BRISKET PAD THAI At Wokker TX Ranger, mesquite-smoked brisket is the only (and unexpected) protein option for pad thai. wokkertxranger.com

TURKEY VINDALOO Vindaloo gets a soul food spin at Kitchen 713: Potatoes are mashed and served alongside collard greens, then topped with smoked turkey in spicy curry sauce. kitchen713.com

DA MARCO, INDIKA AND L’OLIVIER: DEBORA SMAIL. NIDDA THAI CUISINE, ALADDIN AND UCHI: JULIE SOEFER.

These international dishes with a Texas twist showcase Houston’s cultural diversity: Almost a quarter of the city’s 6.3 million residents were born abroad.


This is the 10th consecutive year that Sandra Lee will be at the Super Bowl, and this time she’s team captain of the 10,000-person Host Committee. Here are her favorite Houston spots.

PORTRAIT: BUFF STRICKLAND. BROTHERS TACO HOUSE: COOPER+RICA. RESERVE 101, BCN TASTE & TRADITION AND STEAK 48: JULIE SOEFER. ÉTOILE CUISINE ET BAR AND CARACOL: DEBORA SMAIL.

Reserve 101 Tex-Mex isn’t a creation of the fast food industry: Tejanos, Texans from Mexico and Spain, invented the cuisine in the 1800s by riffing on their native recipes. As the Lone Star State became more Americanized, Tex-Mex dishes did, too, with processed cheese, chili powder and corn chips. Don’t leave Houston without trying six Tex-Mex classics from these favorite eateries:

Sandra loves this whiskey bar for its huge selection (the largest in Texas!) and the intimate lounge upstairs. reserve101.com

Breakfast Tacos (pictured)

BROTHERS TACO HOUSE brotherstacohouse.com

Queso

EIGHT ROW FLINT eightrowflint.com

Bayou & Bottle

BCN Taste & Tradition Steak 48

Sandra is a fan of The Four Seasons, home of this sleek new bar that specializes in top-shelf bourbon. fourseasons.com

You can admire original This popular surf-and-turf joint artwork by Picasso and Miró is where Sandra heads for a while you enjoy the Spanish bowl of poke. steak48.com tapas here. bcnhouston.com

Christie’s Seafood & Steaks

Étoile Cuisine et Bar

Caracol

Sandra loves chef Philippe Verpiand’s seasonal French fare—and the elegant setting. etoilecuisine.com

At chef Hugo Ortega’s new restaurant, the signature mole is an undisputed favorite. caracol.net

Frito Pie

STOKED TACOS & TEQUILA stokedmidtown.com

Cheese Enchiladas

STATE OF GRACE

stateofgracetx.com

Fajitas

SYLVIA’S ENCHILADA KITCHEN sylviasenchiladas.com

Nachos

CAFE ANNIE

cafeanniehouston.com

At this family-run Houston fixture, Sandra’s favorite dish is the gumbo. It’s made from a century-old recipe. christies-restaurant.com

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On the Road

Twenty-three years ago, there was only one craft brewery in Houston. Now there are more than 15—and counting. Try one of these new pours.

Moo Caliente

ROEGELS BARBECUE CO. Russell and Misty Roegels Every weekday, Russell features a different oaksmoked meat (pastrami on Thursday!). Don’t miss his wife Misty’s bourbon banana pudding. roegelsbarbecue.com PAPPA CHARLIE’S BARBECUE Wesley Jurena Wesley grew up trying all the city’s barbecue spots with his dad. His own spot is famous for not-so-traditional bites like masala-rubbed tri-tip. pappacharliesbbq.com MIDTOWN BARBECUE Brett Jackson and Eric Aldis Brett churns out brisket and pulled pork, while his lifelong BFF Eric whips up sides like corn casserole and spicy slaw. midtownbbqhouston.com RAY’S REAL PIT BBQ SHACK Rayford S. Busch This retired sheriff’s deputy and barbecue pit veteran is well known for his baby back ribs and fried corn on the cob. raysbbqshack.com

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Troppo

Platypus Brewing

Australian hops, mango and passion fruit go into this wheat-based ale. platypusbrewing .com

This milk stout with cinnamon and cayenne is like Mexican hot chocolate in beer form. eurekaheights.com

I Tell You Wit

Bakfish Brewing Co.

8/29/97

Sigma Brewing Company This double IPA, made with an extra amount of hops, has tones of lemon and dill. sigmabrewingcompany .com

The spicy aroma of this Belgian-style beer comes from coriander and fresh orange. bakfishbrewing.com

BEER: BEN GOLDSTEIN/STUDIO D. BARBECUE: ROBERT LEMA. ROEGELS: PACKY SAUNDERS. JURENA: COOPER+RICA. JACKSON AND ALDIS: MAURO LUNA. NRG PARK: MGP2.

Eureka Heights Brew Co.


The visitors center at NASA’s Johnson Space Center is a must-see, especially on Fridays, when you can have lunch with an astronaut and hear stories about living and working in space. The roster of astronauts and the menu rotate (alas, no Tang or freeze-dried ice cream!). Reservations recommended; spacecenter.org

See the beer can house.  Beer-lover John Milkovisch decorated his iconic house with more than 50,000 aluminum cans. beercanhouse.org

Post a Houston selfie. Snap a pic at one of the city’s famous street murals, as we did with Sandra Lee (page 145). “Greetings from Houston” is on the wall at the pizza place Gelazzi. 3601 White Oak Dr.

Explore the tunnel system. HOTEL ZAZA The vibe here is more Sin City than Space City. There’s a dimly lit lobby, baroque furniture, a busy rooftop bar and plenty of rooms with dramatic views. From $329; hotelzaza.com

ASTRONAUT: GETTY IMAGES. BEER CAN HOUSE: ALAMY.

MARRIOTT MARQUIS HOUSTON At this new downtown spot, you’ll find a Oaxacan restaurant, a sports bar curated by Astros Hall of Famer Craig Biggio and a Texas-shaped lazy river on the roof. From $249; marriott.com THE HOUSTONIAN This lodge-like property, set in a secluded 18-acre forest in the middle of the city, has a spa, three pools and nine tennis courts. From $209; houstonian.com THE WHITEHALL At this newly renovated hotel, all rooms come with a welcome treat (lemon sugar cookies), and guests have access to a new coffee shop, cocktail bar and art gallery. From $129; thewhitehallhouston.com

When Houston heats up, locals stay cool: The city’s six-mile subterranean concourse is home to almost 100 eateries, and you can take a historic tour. discoverhoustontours.com

Burp the bayou. To improve the circulation of the slow-moving Buffalo Bayou (the city’s river), city officials and local artist Dean Ruck installed a red button under the Preston Street Bridge. Passersby can press it so the river “burps” and spouts bubbles.

Catch an outdoor movie. Even in the winter, Houston’s temperatures are comfortable at night. On many evenings, you can catch an outdoor movie at the 12-acre Discovery Green. discoverygreen.com

See a light show. Reserve a sunset spot under artist James Turrell’s Twilight Epiphany skyspace at Rice University: As the sun sets, colored lights illuminate the ceiling. skyspace.rice.edu

Do some big-time shopping. The Galleria is bigger than NRG Stadium, home of the Super Bowl, and has more than 300 stores and an ice rink. simon.com

Meet a dinosaur. Wyrex, the 65-million-year-old Tyrannosaurus rex at the Houston Museum of Natural Science, has the most complete hands and feet of any T. rex ever unearthed. hmns.org

See some fake food. Catch Best If Used By at the Houston Center for Contemporary Craft before it leaves on January 15. The “craft food” exhibit includes bananas with Louis Vuitton logos. crafthouston.org

Make a wish. The nondenominational Rothko Chapel was designed to be a meditative space. Stop by for a quiet moment. rothkochapel.org

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Follow Up

We

these pics of star kisses on Instagram!

A priceless throwback moment between Giada De Laurentiis (@giadadelaurentiis) and her late grandpa “Nonno Dino.”

Marcela Valladolid (@chefmarcela) gives son David, 1, a “buenas noches” kiss.

Katie Lee (@katieleekitchen) plants one on her cuddly pug, Fionula, whom she’s called the love of her life.

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Curtis Stone (@curtisstone) catches a moment of brotherly love between his sons, Emerson, 2, and Hudson, 5.

JANUARY/FEBRUARY 2017

Ree Drummond (@thepioneerwoman) and husband Ladd snap a “smoochie selfie” after hitting the dance floor at a wedding.

Amanda Freitag (@chefamandaf) is feelin’ the love from Chopped co-judges Marc Murphy and Scott Conant.


You love her like family, so feed her like family with BLUE.

Like all pet parents who think of their kitten as family, you want to feed her with the same care as family. That’s why all BLUE cat foods are made with the high-quality, natural ingredients she deserves.

©2017 Blue Buffalo Co., Ltd.

All BLUE cat foods:

 ALWAYS feature real meat  ALWAYS include veggies and fruit  ALWAYS include antioxidant-rich LifeSource Bits®  DON’T have chicken (or poultry) by-product meals  DON’TKDYHDUWLƓFLDOSUHVHUYDWLYHVFRORUVRUŴDYRUV  DON’T have corn, wheat or soy And your kitten can enjoy all of this naturally healthy goodness for only pennies a day more.

Compare your kitten’s food to BLUE™ at

TestHerKittenFood.com Love them like family. Feed them like family.®


Name This Dish! Dream up a clever name for this potato sandwich and you could win big.

What do you think?

????????????????

This issue’s winner will receive $500 and a spiralizer, and three runners-up will each receive $50 from Potatoes USA.

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

1 teaspoon white wine vinegar 4 slices muenster cheese 4 slices jarlsberg cheese 3 tablespoons vegetable oil Hot sauce, for serving

1. Pierce the potatoes all over with a fork. Place on a microwave-safe plate and microwave until tender, about 15 minutes. Let cool 10 minutes, then gently flatten the potatoes with your hand until about ¾ inch thick. Slice each in half horizontally to make 2 slices of “bread.” Season the insides with salt and pepper. 2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the broccoli and cook until bright green and tender, about 2 minutes. Drain and run under cold water to stop the cooking, then transfer to a paper towel–lined plate to dry. 3. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 7 minutes. Drain on a paper towel–lined plate; break each slice in half. Make the chive sour cream: Blend the sour cream, chives, vinegar and ¼ teaspoon salt in a food processor until pale green and smooth, about 1 minute. Transfer to a small bowl. 4. Build the sandwiches: Layer the muenster, bacon, broccoli and jarlsberg on 4 potato halves, then top with the remaining potato halves. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the potato sandwiches and place a heavy skillet on top. Cook until browned and crisp and the cheese is melted, 3 to 4 minutes per side. Season with salt and pepper. Cut in half and serve with the chive sour cream and hot sauce.

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FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2017

How to enter: Read the recipe and come up with a creative name for this sandwich. Go to foodnetwork .com/namethisdish and enter your best name from January 3 to January 24, 2017. NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! contest is sponsored by Hearst Communications, Inc. Beginning January 3, 2017, at 12:01 a.m. ET through January 24, 2017, 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 for the dish that appears in the January/February 2017 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.

PHOTO: JEFF HARRIS/STUDIO D; FOOD STYLING: BRETT KURZWEIL.

4 medium russet potatoes Kosher salt and freshly ground pepper 2 cups small broccoli florets 6 slices bacon 1 cup sour cream ½ cup chopped fresh chives

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 USA. 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. © 2017 “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. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address, and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, P.O. Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, P.O. Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com 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. 10 No. 1. 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


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Food Network - Feb 2017