Page 1

BOBBY’S

REE’S

TRISHA’S

Pumpkin Pie

apple Pie

Pecan Pie

e Big

g n i v i g anks

149

the most recipes ever!

Holiday Recipes Turkey, Gravy And so many sides!

great APPETIZER IDEAS

uper-Easy

Weeknight Dinners

ina’s Pumpkin Spice Cupcakes! Page 112


®/™ ©2017 KitchenAid. All rights reserved.

T HE R E’S A R EAS O N Y O U A S K G U ES T S T O O N LY BR I N G T HEM S E LVE S .

YOURS FOR THE MAKING

TM


I T ’ S T HE S A M E R E AS O N Y O U ’R E A LWAY S L AS T T O THE TA B L E .

YOURS FOR THE MAKING

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YOURS FOR THE MAKING

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YOURS FOR THE MAKING

www.pinterest.com/KitchenAidUSA

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YOURS FOR THE MAKING

www.pinterest.com/KitchenAidUSA

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www.pinterest.com/KitchenAidUSA

YOURS FOR THE MAKING

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YOURS FOR THE MAKING

www.pinterest.com/KitchenAidUSA

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YOURS FOR THE MAKING

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www.pinterest.com/KitchenAidUSA


PULL

YOUR CARDS FOR KITCHEN SANITY Your kitchen is a sanctuary, but on Thanksgiving, your peace is often at risk. And too many cooks in your kitchen is, well, too many cooks. So stack the deck in your favor by giving friends and family other ways to lend their well-intended helping hands. Use these cards to assign tasks to your loved ones, and make sure you’ve got all the space you need to make everything you want. Have more people than cards? Find more at www.pinterest.com/KitchenAidUSA


THE GREETER Your job is simple, but supremely important. You’ll need to put on your thankful face for each and every family member and friend who walks through the

THE DECORATOR

Thanksgiving calls for more than

“setting the table.” Fold the

napkins, forks on the left, name

tags in place (and strategically

placed for minimal political-talk

glass for me. (Just leave it on

And don’t forget to pour a

mixing, refilling and taking orders.

You’re the fun one. Pouring,

THE DRINK MASTER


THE CARVER After the cooking is done (and a photo of the bird has been snapped), it’s your turn. Remove the stuffing, slice, dice and divvy. And be careful with that carving knife!

THE CLEANER

When plates are empty and

stomachs are full, it’s your time

to shine. And shine you will.

That means clearing and loading

the dishwasher while I put things

back where I like them.

Hi!

right past the kitchen.

A worthy home for the feast

that will soon be resting on it.

door. And keep them moving

drama). Make it a masterpiece.

deliver the goods.

deliver the news, then I’ll

single body in a seat. You’ll

kids off the uncles and every

action. Get the TV shut off, the

feast, you need to spring into

In the final moments before the

THE HERDER

the counter. I’ll find it.)


A ND W HY T HE MO R E TH E M E R R IER AP P L I E S EV ERY W HER E B UT YO U R KIT CHEN.

YOURS FOR THE MAKING

TM


MA KI N G FEED S YO U R S O U L . And that feeds us. I t ’s w h y we make every t h i n g f ro m c u t l e ry t o c a s s e ro l e d i s h e s to convection ovens. A world of tools with a single purpose: to make sure y ou get the most out of making. So t h i s T h a n k s g i v i n g , n o m a t t e r what you make, KitchenAid is t h e re t o g i v e yo u t h e k i n d o f help y o u re a l ly need.

YOURS FOR THE MAKING

TM


Contents Food Network Magazine

N OV E M B E R 20 17

CANADA COVER PHOTO: BOBBI LIN; FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: KARIN OLSEN. THIS PAGE, PHOTO: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO.

try bobby Flay’s pumpkin pie with cinnamon crunch topping! see page 119.

NOVEMBER 2017

FOOD NETWORK MAGAZINE

5


Contents

84

Thanksgiving 57 Corn of Plenty • Cranberry popcorn makes for an easy Thanksgiving Day snack.

59 A Short Toast • Use a loaf of cocktail bread to make creative crostini.

65 Little Dippers • Put out fun

single-serving veggies and dip.

69 All Wrapped Up • Pastry-wrapped cheese is a guaranteed hit.

74 Start with Butternut Squash We turned this favorite fall ingredient into four great appetizers.

80 Turkey 101 • Here’s a refresher on cooking a perfect bird.

83 Thanksgiving Cookbook 2017 8 10 14 20 22 24 192 194

Map out your meal: We have lots of options for the big feast!

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

101 Bright Sides • Add one of

Maneet Chauhan’s flavorful dishes to your holiday spread.

107 50 Rice Dishes • Reinvent the

pantry staple with these tasty recipes.

112 Great Pumpkin • Ina Garten makes three festive desserts.

118 An All-Star Finish • End your meal

BONUS RECIPES

with Food Network chefs’ favorite Thanksgiving pies.

50

104

Rice Dishes

Weeknight Cooking

76

131 Weeknight Dinners • Try some

new family meals this month—they’re super easy!

153 Inside the Test Kitchen • Our chefs

Page 107

dish out their best tips.

PHOTOGRAPHS BY

CON POULOS

158 Pizza Night! • Whip up one of these

In the Know

delicious fall-inspired pies.

31 Home Plate • This service can

164 Fast Times • Find out why you need

33 Food News • How do you get a

171 Meat(less) and Potatoes

an Instant Pot, then put it to good use with these recipes.

ID your vintage china—and help you replace it.

Make a hearty vegetarian recipe from Damaris Phillips’s new cookbook.

major endorsement deal from Kraft? Ask these octogenarians!

39 What’s Your Pie IQ? • See how

On the Road

well you know the quintessential Thanksgiving dessert.

44 Which Side Are You On? We created two holiday cocktails: one straight up, one on the rocks.

47 Your Table Is Ready • Set some

colorful places for this year’s feast.

66

175 Hot Potatoes • Visit a Maine

food truck where everything comes with mashed potatoes.

177 Thanksgiving on the Strip Here’s the ultimate guide to a holiday weekend in Las Vegas.

52 Star Kitchen • Louisiana chef

187 The Good Stuff • Give one of these

Cover photograph by Ryan Dausch Food styling: Jamie Kimm Prop styling: Paige Hicks

196 Color This Dish! • Enter this

John Besh takes us inside his home on the bayou.

6

FOOD NETWORK MAGAZINE

NOVEMBER 2017

regional stuffing recipes a spot on your Thanksgiving menu.

Contest month’s coloring contest.


Recipe Index SNACKS AND APPETIZERS 57

60

Cranberry Popcorn

76

66

Cocktail Bread Crostini

76

Fried Butternut Squash with Spicy Honey

Single-Serving Dips

76

Cheesy Phyllo Cups with Butternut Squash

Prosciutto-Wrapped Butternut Squash

69

70

Baked Brie with Fig Compote

Cheese Curds and Sausage in Puff Pastry

136

Blue Cheese and Pecan Strudel

78

50

Butternut Squash Bisque with Shrimp

Rice Dishes

SOUPS AND STEWS 144

72

165

Find these recipes on pAge 107. Cheesy Potato Soup

Beef Stew with Spinach Pitas

Instant Pot Tex-Mex Beef Stew PHOTOGR APHS BY

PIZZA AND PASTA 159

160

162

144

Potato and Bacon Pizza

Individual Mushroom Pizzas with Arugula

Cauliflower, Tomato and Olive Pizza

Spaghetti Cacciatore

CON POULOS

MEAT AND POULTRY 142

146

132

148

132

134

Spiced Steak with Cauliflower Rice

Slow-Cooker Beef and Polenta

Butternut Squash and Sausage Salad

Pork with Sweet-andSour Vegetables

Chicken with Skillet Gnocchi

Orange Roasted Chicken Thighs

142

168

Sweet Potato and Chicken Roti

Instant Pot Pulled Chicken Sandwiches

84

Dry-Brined Herbed Turkey with Basic Gravy

86

Spiced Glazed Turkey

FISH AND SEAFOOD

87

Barbecue-Spiced Spatchcocked Turkey

VEGETARIAN DINNERS

146

148

166

134

136

172

Salmon Burgers with Green Apple Slaw

Ginger Catfish with Vermicelli

Instant Pot Salmon with Garlic Potatoes

Mussels with Israeli Couscous

Skillet Eggs with Salsa Verde

Grammy’s Shepherd’s Pie

8

FOOD NETWORK MAGAZINE

NOVEMBER 2017


Contents

SIDES AND VEGETABLES 20

88

Mom’s Dinner Rolls

Cheesy Mushroom Stuffing

188

190

Crawfish Cornbread Dressing

Chorizo–Green Chile Stuffing

101

Cranberry-Ginger Five-Spice Chutney

97

94

Mashed Potatoes with Fried Sage

97

Spiced Root Vegetables with Pumpkin Seeds

Roasted Cauliflower with Green Beans and Mushrooms

150

150

Ginger-Scallion Spaghetti Squash

Pear, Celery and Farro Salad

89

Italian Antipasti Stuffing

92

Mulled Cranberry Sauce

94

91

Bacon, Prune and Chestnut Stuffing

92

Jellied Cranberry-Cherry Sauce

94

91

187

Chorizo, Kale and Cornbread Stuffing

Oyster and Bacon Stuffing

92

92

Ancho-Maple Cranberry Sauce

94

Cranberry-Pomegranate Relish

97

Braised Chard with Dried Cranberries

Roasted Brussels Sprouts with Grapes

Roasted Carrots and Beets with Pecan Pesto

Sweet Potato Gratin

102

104

150

150

Green Bean Poriyal

Sweet Potato and Star Fruit Chaat

Broccolini with Citrus Butter

Mashed Plantains

184

114

114

114

DRINKS AND DESSERTS 44

44

Spiced Bourbon with Red Wine

Pear-Lemon Martinis

Tot’s Landing

Pumpkin Flan with Maple Caramel

Pumpkin Mousse Parfait

Pumpkin Spice Cupcakes with Maple Frosting

119

120

122

124

126

128

Pumpkin Pie with Cinnamon Crunch

Apple Pie with Cheddar Cheese Crust

Pecan Pie

Rum Sweet Potato Pie

Chocolate Cream Pie

Flat Apple-Cranberry Pie

NOVEMBER 2017

FOOD NETWORK MAGAZINE

9


Contents

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

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. Mussels with Israeli Couscous PAGE: 134 CALORIES: 450

Pork Tenderloin with Sweet-andSour Vegetables

Berry Well Pile on the cranberry sauce this Thanksgiving: A new study by the University of Massachusetts Amherst found that cranberries have prebiotic properties, meaning they contain molecules that nourish the bacteria living in our digestive system. Turn to page 92 for four great cranberry sauce recipes.

PAGE: 148 CALORIES: 420

Give yourself a glow: A recent study found that an antioxidant supplement rich in vitamin C, flavonols and zinc reduced skin imperfections such as dark circles, redness and spots. Get the same nutrients into your diet with these ingredients.

10

FOOD NETWORK MAGAZINE

NOVEMBER 2017

Brussels sprouts have more vitamin C per serving than oranges. Toss them with glazed grapes on page 94.

Apples are full of flavonols. Use them in the slaw alongside the salmon burgers on page 146.

Pumpkin seeds contain zinc. Sprinkle them on the roasted vegetables on page 97.


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Contents

Star Search

Find your favorite Food Network celebs in this issue.

We asked the stars: What’s your favorite Thanksgiving dish? “Oyster dressing— the holidays wouldn’t be the same without it!�

Sunny Anderson The Kitchen pg. 24

Experience the ultimate in versatility with the Cuisinart Ž &RΗHH&HQWHU ,Ž featuring WZRFRΗHHPDNHUVLQRQH space-saving appliance! Built to last, the single-serve heats up instantly and brews three serving sizes, comes with the HomeBaristaŽ Reusable Filter Cup and is compatible with all K-CupŽ* YDULHW\FRΗHHZKLOHWKH carafe brewer prepares FXSVRIFRΗHHZLWKRSWLRQV OLNHDGMXVWDEOHEUHZVWUHQJWK FRQWURODXWRRQDQGRΗDQG Brew Pause.™ Featuring the legendary quality, design and functionality you expect IURP&XLVLQDUW(QMR\WKHEHVW of both worlds with the new Cuisinart Ž&RΗHH&HQWHU.Ž

Valerie Bertinelli Valerie’s Home Cooking pg. 24

Maneet Chauhan Chopped pg. 101

Ree Drummond The Pioneer Woman; Christmas Cookie Challenge pg. 128

Alton Brown Chopped: Alton’s Challenge; Iron Chef Showdown; Good Eats (on Cooking Channel) pg. 24

Bobby Flay Beat Bobby Flay; Iron Chef Showdown; The Bobby and Damaris Show pg. 118

“Scalloped oysters— because they are just delicious and so easy to prepare!� Nancy Fuller Holiday Baking Championship pgs. 24, 120

Bed Bath & Beyond • Bloomingdale’s Kohl’s • Macy’s

Ina Garten Barefoot Contessa pgs. 14, 112

Marc Murphy Chopped pg. 24

12

FOOD NETWORK MAGAZINE

Duff Goldman Holiday Baking Championship pg. 126

Damaris Phillips Southern at Heart; The Bobby and Damaris Show pg. 171

Follow us @Cuisinart

*K-Cup is a registered trademark of Keurig Green Mountain, Inc. Cuisinart is not afďŹ liated with Keurig Green Mountain, Inc. Š2017 Cuisinart.

John Besh pg. 52

â—?

NOVEMBER 2017

Eddie Jackson Christmas Cookie Challenge pg. 124

Trisha Yearwood Trisha’s Southern Kitchen pg. 122

“frozen cranberry, pineapple and whippedtopping salad. Truthfully, it might not be as delicious as I think, but it’s a Thanksgiving tradition.�


WHEN YOUR PRIORITY FOR THE HOLIDAYS IS HAVING YOUR GUESTS SHOW UP ON TIME. More people use the United States Postal Service to deliver online purchases to homes than anyone else in the country. Ship now at USPS.com/you

© 2017 United States Postal Service. All Rights Reserved. The Eagle Logo is among the many trademarks of the U.S. Postal Service®. Please recycle packaging materials whenever possible.


Star

Soap stash “I buy Molton Brown hand soap and shower gel (the Orange & Bergamot scent) in bulk. Actually, I buy everything in bulk so I don’t have to shop as much!” Molton Brown hand wash, $28, and

Well-traveled tote “I love this tote—it’s my commuter bag. I take it with me when I go into New York City every week, and I carry things back and forth from the barn to the house with it. I’ve bought one for everyone I know!” Market Bag, $58; apolisglobal.com

Star Flats with flair “I found my favorite flats at Tutto Bene in Bridgehampton, NY. I love the shop—it’s full of great accessories. I bought these shoes in all different colors and designs. I must have 10 pairs!” Peacock slides, $175; saachistyle.com

na Garten The Barefoot Contessa talks to us about her beloved convertible and why she loves buying in bulk. “Jeffrey bought me a Mini convertible, and I love it. It’s the most fun of any car I’ve ever owned. I keep it in the garage with the top down. It’s like James Bond— the garage door goes up, the car comes out and we’re off!” Mini Cooper convertible, from $26,700; miniusa.com for dealers

14

FOOD NETWORK MAGAZINE

NOVEMBER 2017

Comfy shoes “I have a terrible time finding shoes that are comfortable to cook in. When I worked at the White House in the ’70s, my dream was to someday have a job where I could wear sneakers instead of high heels. I buy a new pair of Brooks every year, and the color is always more outrageous than it was the year before. But I don’t care, they’re so comfortable!” Ghost 10 running shoes, $120; brooksrunning.com


Hear less, Load more. The quietest dishwasher brand* in the U.S. now features the MyWay™ rack, offering the industry’s largest 3rd rack loading capacity.**

Based on an average of sound ratings of 24” Full Size Stainless Steel Tub dishwashers contained in major brands websites. Major brands defind as TraQline Top 5 Market Share December 2016. Vs. major brands with 3rd rack. Major brands defined as TraQline Top 5 Market Share March 2017.


G AT H E R T O G E T H E R It’s time to get a little closer, to laugh a little harder, to make more memories. Whether you consider family to be the one you’re born into or the one you’ve made along the way, open your heart and home to those who matter most this Thanksgiving. Add a few more place settings, squeeze in a couple more chairs, because Food Network™ and Kohl’s® are here to help you make this holiday one to remember. Shop the collection at Kohls.com/FoodNetwork.


be thank-full Your family will love our modern take on these traditional favorites. (Who wants seconds?)

ginger-cranberry glazed turkey

butter and herb potato gratin

pumpkin bread pudding

let’s talk (carving) turkey


be thank-full Your family will love our modern take on these traditional favorites. (Who wants seconds?)

butter and herb potato gratin

ginger-cranberry glazed turkey

1 cup chicken broth 1 stick (8 tablespoons) unsalted butter 2 cloves garlic, grated Kosher salt and freshly ground black pepper 2 pounds sweet potatoes, sliced 1/8-inch thick 2 pounds large red potatoes, sliced 1/8-inch thick 2 pounds large Yukon gold potatoes, sliced 1/8-inch thick 1/4 cup cornstarch 4 cups grated Comte, Gruyere or fontina cheese 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh thyme

One 12- to 14-pound fresh turkey Kosher salt and freshly ground black pepper 2 cups cranberry juice 1 cup cranberries 12 tablespoons unsalted butter 1/2 cup sugar 4 sprigs fresh thyme One 3-inch piece fresh ginger, sliced into coins Position a single oven rack in the bottom of the oven and preheat to 350 degrees F. Pat the turkey dry thoroughly, then season inside and out with salt and pepper, rubbing it onto the skin. Tie the legs together with kitchen twine. Put the turkey in a Food Network 16-inch Hard Anodized Nonstick Roaster with a rack and tuck the wings under the body. Roast for 2 hours.

Preheat the oven to 400 degrees F. Heat the broth, butter, garlic, 1 tablespoon salt and 1 teaspoon pepper in a medium pot over medium-high heat until the butter melts. Combine the potatoes, cornstarch and half each of the cheese, sage and thyme in a large bowl and toss to coat.

Meanwhile, combine cranberry juice, cranberries, butter, sugar, thyme and ginger in a medium saucepan over medium-high heat. Bring to a boil and cook until reduced by half, about 15 minutes. Strain the glaze, discarding the solids.

Layer the potatoes in a 14.5-by-8.75-by-3-inch baking dish or a Food Network Lasagna Dish and pour over the broth mixture. Cover with foil and cook until the potatoes are tender, about 1 hour and 10 minutes. Uncover, scatter with remaining cheese, sage and thyme and cook until the cheese is golden, another 15 minutes. Let stand 10 minutes before serving.

After the turkey has cooked 2 hours, baste with the glaze and continue to roast, basting every 15 minutes, until the skin is a deep amber and a meat thermometer inserted in the thigh registers 165 degrees F, about 1 hour more. Transfer to a cutting board to rest for 15 minutes before carving.

Yield: 12 servings Active Time: 30 minutes Total Time: 2 hours 5 minutes (includes standing time)

Yield: 10 to 12 servings Active Time: 15 minutes Total Time: 3 hours 25 minutes (includes resting time)

pumpkin bread pudding 2 tablespoons unsalted butter, cut into 8 small pieces, plus more for buttering the baking dishes One 1-pound loaf brioche, cut into 1/2-inch pieces 3/4 cup golden raisins One 15-ounce can pumpkin puree 1 cup sugar 3 large eggs plus 3 yolks 3 1/2 cups milk 1 1/2 teaspoons pure vanilla extract 1 teaspoon pumpkin pie spice Pinch fine salt Whipped cream, for serving

The Food Network™ Wood Carving Board is the tool every cook needs this holiday season.

Durable Solid wood construction* Pyramid Design Keeps food in place

Preheat the oven to 350 degrees F. Butter eight Food Network Ramekins, then fill with the brioche and scatter with the raisins.

Channels Collect juices for easy gravy making and cleanup

24"

*Pro Tip: Wash your carving board with warm soapy water, immediately pat it dry and rub it with mineral oil as needed to help keep its luster.

Whisk together the pumpkin puree, sugar, whole eggs and yolks in a large bowl. Bring the milk, vanilla, pie spice and salt to a boil in a medium saucepan over medium-high heat. Whisking constantly, slowly pour the milk mixture into the egg mixture; whisk until combined. Divide the batter among the baking dishes and top each with a butter piece. Put the dishes inside a roasting pan and pour enough hot tap water into the pan to reach halfway up the sides of the baking dishes. Bake until just set but still wiggly, about 55 minutes. Cool, then serve with a dollop of whipped cream. Yield: 8 servings Active Time: 25 minutes Total Time: 1 hour 35 minutes (includes cooling time)

16"


Editor in Chief

Vice President, Publisher & Chief Revenue Officer

Maile Carpenter Creative Director Deirdre Koribanick Executive Editor Liz Sgroi Managing Editor Robb Riedel Photo Director Alice Albert

Editorial

Art

Deputy Editor Jessica Dodell-Feder

Art Director Ian Doherty Deputy Art Director Steven Barbeau

Special Projects Editor Pamela Mitchell

Associate Art Director Rachel Keaveny

Features Editor Erica Cohen Finamore

Assistant Art Director Giuliana Beall

Senior Editor Ariana Phillips Tessier

Digital Imaging Specialist Ruth Vázquez

Associate Editor Alexandra Leshner Online Editor T.K. Brady

Photography

Assistant Editors Lauren Masur, Ana Rocha

Photo Editor Kathleen E. Bednarek

Editorial Assistant Francesca Cocchi

Associate Photo Editor Brendan Gauthier Assistant Photo Editor Kathryn Draper

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

Food Network Kitchen Executive Chef, Vice President Culinary Production Robert Bleifer Executive Culinary Producer Jill Novatt Test Kitchen Manager Stephen Jackson Recipe Developers Melissa Gaman, Young Sun Huh, Alexis Pisciotta, Amy Stevenson Recipe Developer/Nutritionist Leah Brickley Recipe Tester Amanda Neal Intern Stevie Stewart

Vicki L. Wellington Associate Publisher, Marketing Peggy Mansfield

Associate Publisher Wendy Nanus

General Manager Salvatore Del Giudice Executive Director, Consumer Marketing Jocelyn Forman

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

NEW YORK Executive Account Directors Diane Anderson, 212-484-1459 Shelley Cohn, 212-484-1452 Lynn Ruane, 212-484-1444 Stacy J. Walker, 212-484-1463

TEXAS Wisdom Media Jennifer Walker, Lynn Wisdom 214-526-3800

Business Manager Celeste Chun Sales & Marketing Coordinator Andrew Maitner Executive Assistant to the Publisher and Associate Publisher Heath Owens Sales Assistant Jessica Molinari

PACIFIC NORTHWEST Poppy Media Meghan Tuohey, 415-990-2825 SOUTHEAST, MEXICO & TRAVEL DIRECTOR McDonnell Media, Inc. Erin McDonnell, 888-410-5220 NEW ENGLAND Diane Anderson, 212-484-1459

MIDWEST Advertising Director Amy Mehlbaum, 312-964-4917

HAWAII Lola A. Cohen, Account Manager, 808-282-1322

Executive Account Directors Hillary Morse, HEARST DIRECT MEDIA 312-964-4953 Christine L. Hall, VP Pam Thompson, Gina Fyfe, Account Manager, 312-964-4942 212-649-2934 Sales Assistant Madeline Terrell, 312-964-4967

Advertising Production

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

Group Production Director Chuck Lodato

President & Chief Executive Officer Steven R. Swartz

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Group Production Manager Julie Bosco

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

Marketing

Creative Services

Secretary Catherine A. Bostron

Executive Director, Marketing Solutions Barrie Oringer

Creative Director Kevin Longo

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

PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM.

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 USA

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

Director, Marketing Solutions Rose Tilson

Art Directors Jonathan Alvis, Ilene Singer

Public Relations

Associate Directors, Marketing Solutions Kirsten Cheney, Steven C. Marinos Director, Marketing Research Moira Smith Corporate Research Manager Emma Chapman

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

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.

NOVEMBER 2017

FOOD NETWORK MAGAZINE

19


Editor’s Letter

lmost every Thanksgiving, I forget to serve some part of the meal. Usually it’s an insignificant side dish that I made days earlier and shoved in the back of the refrigerator, like relish or applesauce. A couple of times, though, I’ve forgotten something big: a butternut squash casserole (I accidentally abandoned it in the oven) and green beans (I bought a family-size bag and just flat-out forgot to cook them). I typically discover these mistakes between dinner and dessert, when all hope is lost of people eating anything except pie. What’s worse is that I somehow managed to bring this recurring problem to work with me: Our test kitchen chefs were basically finished with the recipes for this Thanksgiving issue when I realized, in a panic, that we had forgotten the rolls. In fact, the only thing close to a roll recipe was a miniature tutorial on arranging refrigerated dough in the shape of a turkey, with a butter bowl for a face (see page 22). This wasn’t going to cut it. We needed the real thing—a recipe for warm, buttery homemade rolls—so I did what I always do when a holiday problem arises: I called my mom. She has been making these every Thanksgiving since I was little, and we’ve never, not one time, forgotten to serve them.

MOM’S DINNER ROLLS 2 ½ 2 1 2 6 2

20

¼-ounce packages active dry yeast (about 4½ teaspoons) cup sugar cups warm water large egg, lightly beaten teaspoons kosher salt cups all-purpose flour, plus more for kneading and dusting sticks plus 2 tablespoons salted butter, at room temperature, plus more for the bowl

FOOD NETWORK MAGAZINE

ACTIVE: 1 hr l TOTAL: 4 hr l MAKES: about 30

1. Combine the yeast, a pinch of the sugar and ½ cup warm water in a large bowl and let stand until foamy, about 5 minutes. Stir in the beaten egg, salt, the remaining sugar and 1½ cups warm water. Add 5 cups flour and stir until a soft, sticky dough forms. Add 1 stick butter and stir until combined, then add the remaining 1 cup flour and stir until a stiff dough forms. Transfer to a floured work surface and knead until smooth, about 5 minutes, adding a few tablespoons flour if the dough is sticking. Transfer to a buttered bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour. 2. Punch down the dough and knead a couple of times; cover and let rest 15 minutes. Turn out the dough onto a lightly floured surface and roll out to ⅜ inch thick. Cut out rounds using a floured 2¾-inch cutter (you should get 24 to 30 rounds). Reroll the scraps and cut out more rounds, if possible. 3. Melt the remaining 10 tablespoons butter in a small saucepan. Remove 2 tablespoons melted butter to a small bowl and set aside for brushing. Dip both sides of each dough round in the saucepan of butter, letting the excess drip off. Fold the rounds in half and arrange open-side up in a 9-by-13-inch glass baking dish. Cover with plastic wrap and let rise until almost doubled in size, about 1 hour. 4. Preheat the oven to 400˚. Remove the plastic wrap and bake the rolls until golden, rotating the pan halfway through, 20 to 25 minutes. Brush the tops with the reserved 2 tablespoons melted butter and let cool slightly in the pan, about 10 minutes.

NOVEMBER 2017

FOOD PHOTO: RYAN DAUSCH; FOOD STYLING: MICHELLE GATTON. CARPENTER: TRAVIS HUGGETT.

Maile Carpenter Editor in Chief @MaileCarpenter @Maile__FNMag


©2017 P&G

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Calendar

MON

TUE

Guy Fieri’s new show starts tonight! Catch Guy’s Big Project at 9 p.m. ET.

It’s Election Day! Hold a family vote: Let everyone fill out ballots to decide what’s for dinner!

The hot dog was reportedly invented on this day in 1805. Make corn muffins in mini-muffin cups and add a piece of hot dog to each before baking.

pumpkin puree. Toss with pasta.

Have lunch “al desko” and browse Cyber Monday sales: Spread avocado on rye crackers; top with hard-boiled

FOOD NETWORK MAGAZINE

Watch Iron Chef Showdown tonight at 9 p.m. ET. But first try a recipe from a past battle: Go to foodnetwork.com/ showdown.

THU

FRI

NOVEMBER 2017

SAT

Three weeks

Turn your leftover

Prepare your pie dough and freeze it (see page 122 for our go-to recipe). You can also freeze a whole baked apple pie.

16 ounces dark chocolate; spread on parchment and top with candies. Chill to set.

Two weeks to go! If you’re getting a fresh turkey, order it now. Plan on 1 to 1½ pounds page 80 for more turkey tips.

One week to go! Make cranberry sauce tonight: The recipes on page 92 take 25 minutes to make—and they’ll keep in the fridge.

It’s a busy week! Make a 20-minute dinner tonight.

22

WED

crescent roll dough into balls and arrange in a rainbow shape; bake at 350˚, 20 minutes. Add a bowl of butter and give it a face.

Just 25 days until Christmas! Get in the spirit with edible snowmen: Skewer 3 marshmallows, chocolate and decorate with candies and pretzels.

Wrap up your Black Friday with leftovers and a nice cocktail. Combine equal parts cranberry juice and iced tea; spike with bourbon.

CANDY BARK, MARSHMALLOW SNOWMEN AND AVOCADO CRACKER: BEN GOLDSTEIN/STUDIO D; FOOD STYLING: ADRIENNE ANDERSON. BREAD TURKEY: RYAN DAUSCH; FOOD STYLING: MICHELLE GATTON. TURKEY: STEVE GIRALT. COCKTAIL: ALAMY. MACARONI AND CHEESE: RYAN LIEBE. HOT DOG CORN MUFFINS: LEVI BROWN. FLAG: GETTY IMAGES.

SUN


Introducing the New King of the Concrete Jungle. The all-new Tiguan. Here we see the all-new Volkswagen Tiguan in its natural habitat. The completely redesigned exterior, bold lines, and aggressive stance are a double take waiting to happen. Inside, the Tiguan is a different kind of majestic. With available premium leather seating surfaces and Volkswagen Digital Cockpit that makes navigating so instinctive, you can get lost without ever getting lost. And available 4MOTION® all-wheel drive means you can conquer almost any road, concrete or otherwise.

Dramatization. Do not attempt. Always wear proper seat restraints in a moving safari vehicle. 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. *MY2018 Tiguan 6 years/72,000 miles (whichever occurs first) New Vehicle Limited Warranty. Based on manufacturers’ published data on transferable Bumper-to-bumper/Basic warranty only. Not based on other separate warranties. See owner’s literature or dealer for warranty limitations. ©2017 Volkswagen of America, Inc.


Letters

You Asked...

Food Network stars answer your burning questions.

Valerie, my stuffed mushrooms never have enough flavor. Do you have a tasty recipe to share? Tracy Lynn Alsman via Facebook

I do! Stuffed mushrooms often have sausage in them for flavor, but I created a lighter recipe (foodnetwork.com/ valeriesmushrooms) that uses the stems of the mushrooms to add meatiness to the filling. I also sprinkle in some panko (coarse breadcrumbs) to help all of the ingredients stay together—and I put a little extra on top so the mushrooms get crispy under the broiler.

Marc, I haven’t had the nerve to experiment with French cooking. What’s an easy dish to try first? Ellen Gibson via Facebook

Beef bourguignon is a classic French dish that sounds intimidating but is actually easy. It cooks low and slow, so you have the leeway to fix any mistakes you might make. Find my recipe at foodnetwork.com/ marcsbeefbourguignon. —Marc Murphy

Nancy, what are some good meal ideas for a single parent and a child? Claire Bailey New York City

My recipe for sausagestuffed zucchini boats (foodnetwork.com/ nancyszucchiniboats) is simple and very kid-friendly. You can swap out the sausage for ground beef, turkey or bison and easily save the leftovers for a second meal. —Nancy Fuller

Sunny, there are so many onion varieties out there. How should I use each kind? Janet Barnhardt Lakeland, FL

Sweet onions are super versatile, so they’re my first choice for any kind of cooked preparation. I tend to use scallions and red onions as a garnish and in marinades or dips, and shallots in sauces you don’t cook, like pesto, because of their mild flavor. I love whole pearl onions in slow-cooked dishes like stews, or simply roasted with balsamic vinegar and served as a side. —Sunny Anderson

sweet onions are sunny’s favorite.

Alton, the flourless peanut butter cookies from your cookbook EveryDayCook are the best I’ve ever had. Do you have any other flourless cookie recipes? Karla Long Des Moines

Yes—try my oatmeal cookie recipe (foodnetwork.com/ altonsoatmealcookies). Instead of the usual wheat flour, this recipe calls for you to make your own oat flour by toasting rolled oats in the oven and grinding them in a food processor until they reach a flour-like consistency. —Alton Brown

Have a for a question ork w Food Net ? r sta

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.

Ask it at m/ ork.co n food etw ed. s youa k

24

FOOD NETWORK MAGAZINE

NOVEMBER 2017

ONIONS: SHUTTERSTOCK.

—Valerie Bertinelli


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Bright citrus flavors can get overlooked at the start of the day for their acidic bite. Try a cup with a piece of lemon pound cake or orange-banana smoothie. cheese swirl to brownies.

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In the Know Home Plate

PHOTO: RYAN DAUSCH; PROP STYLING: KARIN OLSEN.

Sometimes breaking out your fancy china for Thanksgiving ends with something actually breaking—but that shouldn’t discourage you from using the good stuff. The folks at replacements.com, a company that helps replace missing dinnerware, have an elaborate identification system that can recognize 450,000 different patterns. Just upload photos of your set, and within 10 days an expert will try to track down a perfect match.

NOVEMBER 2017

FOOD NETWORK MAGAZINE

31


In the Know

Chef Paul Gerard numbers every turkey to keep track!

Maybe you can persuade a local restaurant to give you a hand with Thanksgiving dinner this year. Antique Bar & Bakery in Hoboken, NJ, a onetime favorite of Frank Sinatra’s, has been roasting customers’ turkeys for decades, ever since a baker agreed to toss a few in the coal-fired oven as a favor back in the 1970s. Now dozens of regulars bring their birds seasoned and ready to roast. You can have a beer while you wait, of course. antiquebarbakery.com

TURKEY: RYAN DAUSCH. GERARD: ANGEL CHEVRESTT.

Cook for a Cause It’s not easy to get 100 food stars in one place, but the editor of the new America: The Great Cookbook (Weldon Owen, $40) managed to do it. Inside you’ll find stories and favorite recipes from 100 food legends from all 50 states (including Marcela Valladolid, Andrew Zimmern, Carla Hall, Buddy Valastro and Marcus Samuelsson). A portion of the book’s proceeds will benefit No Kid Hungry. NOVEMBER 2017

FOOD NETWORK MAGAZINE

33


In the Know

It looks like people have been eating “mashed” potatoes long before Thanksgiving came to be: In Utah archaeologists recently discovered granules from wild potatoes that had been ground with crude tools— more than 10,000 years ago!

Five decades ago, Andy Warhol’s muse was a can of Campbell’s soup. Now the art world is all about LaCroix sparkling water. A San Francisco–based artist who goes by fnnch has been making waves with his pop art–inspired pieces, which include paintings of flavored seltzer—an homage to Warhol’s Campbell’s Soup Cans series of 32 works. You can buy originals at fnnch.com (from $500).

ood on the

ly

A Thanksgiving travel advisory: Two new services, the Airport Sherpa app (for Baltimore-Washington International Airport) and At Your Gate, accessed via the Grab app (for San Diego International Airport), will send someone to deliver food and other travel must-haves directly to your gate while you’re waiting for the plane. Both plan to expand to more airports within the year.

34

FOOD NETWORK MAGAZINE

NOVEMBER 2017

GOOD SPORTS Miracle Whip has inked its first-ever athletic endorsement deal with a basketball team, but the company didn’t go with the NBA. The 84-year-old brand has partnered with the San Diego Splash, a team of 80-plus-year-old female basketball players. Miracle Whip will help cover league fees, a girls’ basketballcamp scholarship and official warm-up gear. And, naturally, the company will supply the team with plenty of Miracle Whip, too.

MASHED POTATOES: JEFF HARRIS/STUDIO D. THE SAN DIEGO SPLASH: MATEO ZAPATA.

SOURCE: UNIVERSITY OF UTAH


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THE STUFF IN YOUR STUFFING A great stuffing can be as delicious as it is simple. But choosing the right broth to put into your stuffing is not as straightforward as you think. GET THE GOOD STUFF Turkey, stuffing, soups, mashed potatoes...when so many holiday favorites call for broth or stock, it’s time to get serious about shopping smart. Grab Swanson: the #1 choice of home cooks across America*.

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The key to making great Thanksgiving gravy? After roasting your bird, pour off excess fat and “deglaze” your roasting pan with chicken broth. Then scrape up all the flavor and simmer!

Poaching vegetables in a broth lends extra flavor to your Thanksgiving side dishes.

A great way to use those Thanksgiving leftovers is to make a soup. Use chicken broth instead of water for a richer and more flavorful finished dish.


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Find this deliciously crispy, no-bake Thanksgiving Scotcheroo and more creative recipes at KaroSyrup.com.

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R

THE SEASON OF


In the Know

What’s Your

PIE IQ? PUMPKIN AND CHOCOLATE CREAM PIES: CON POULOS. CHERRY PIE AND MEAT: GETTY IMAGES. APPLE PIE: DEVON JARVIS/STUDIO D. ROOM-TEMPERATURE BUTTER, MELTED BUTTER AND PIE DOUGHS: BEN GOLDSTEIN/STUDIO D. WATER, SWEET POTATOES AND SPINACH: SHUTTERSTOCK. COLD BUTTER, BUTTER PATS, SUGAR AND BAKING POWDER: MARKO METZINGER/STUDIO D. BLACKBERRIES: LARA ROBBY/STUDIO D.

Test your smarts with this quiz.

To achieve a flaky pie crust, the butter should be:

Which of these is America’s favorite pie?

A. Pumpkin

B. Cherry

C. Apple

D. Chocolate cream

In the Middle Ages, pies were filled with:

A. Sweet potatoes

B. Spinach

C. Meat

A. Cold

B. Room temperature

D. Blackberries

Which of these ingredients is not typically found in pie dough?

C. Melted

Which pie dough is the correct texture?

A. A. Butter

B. Sugar

C. Baking powder

D. Cold water

What were the first pie crusts called? A. Nests

B. Pillows

C. Troughs

D. Coffins

B.

NOVEMBER 2017

FOOD NETWORK MAGAZINE

39


In the Know What is the right way to roll out pie dough?

What is the proper name for each dessert: tart, galette, pasty or turnover?

A. From the edges inward B. From the center outward C. Back and forth across the dough D. Flatten the edges, leaving the center thick

A.

B.

C.

What is the main reason bakers prick the letter “A” into the top crust of an apple pie? A. To identify it as an apple pie

C. To tenderize the crust D. To check for doneness

A.

C.

B. To allow steam to escape during baking

B.

D.

Which of the following is a reason a pumpkin pie might crack?

What does it mean to blind-bake a pie? A. To bake the crust before adding the filling

D.

A. It was overbaked.

C. The custard was too thick.

B. It cooled too quickly.

D. Both A and B

If your pie dough is too soft to roll out, you should: A. Return it to the fridge.

C. Add more butter.

B. Add more flour.

D. Mix in cornstarch.

B. To make a pie without a recipe C. To cover a pie with foil while baking

What is the main ingredient in a shoofly pie?

D. To wait to bake a pie until the morning of Thanksgiving

What is this tool called?

A. Peanut butter

A. Bench scraper

40

B. Molasses

C. Chocolate

B. Pastry blender

Which of these pies is typically made in a graham cracker crust?

C. Mezzaluna

A. Key lime

C. Chess

D. Crust crimper

B. Lemon meringue

D. Pecan

FOOD NETWORK MAGAZINE

NOVEMBER 2017

D. Maple syrup

PIE CRUSTS: BEN GOLDSTEIN/STUDIO D. PASTY, TURNOVER, CHOCOLATE AND PEANUT BUTTER: GETTY IMAGES. TART AND MAPLE SYRUP: SHUTTERSTOCK. GALETTE AND PUMPKIN PIE: CON POULOS. GRAHAM CRACKER CRUST: OFFSET. MOLASSES AND PASTRY BLENDER: ALAMY.

Which tool makes each crimped crust edge: fork, chopstick, spoon or kitchen shears?


In the Know

SCORE SHEET Give yourself one point for each correct answer. 1. C In a recent Harris Poll, a majority 11. (One point for each) A Pasty; B Tart; of Americans picked apple pie as their favorite.

2. C In the Middle Ages, pies were Where is the village of Pie Town?

mostly savory and filled with various types of meat.

B. Utah

3. C A typical pie crust includes flour, sugar, salt, butter and/or shortening, and cold water. Baking powder is a leavening agent and is not needed in pie crust.

C. Texas

4. D Pie crusts made in England around

A. New Mexico

the 12th century were called coffins, which meant “boxes.”

D. Maine

5. A It’s best to use extremely cold butter for pie dough. When the butter is cut into the flour, it creates little pockets of fat that help the dough puff up in the oven.

6. B Mix the dough until it starts clumping

According to etiquette experts, pie à la mode should be eaten with: A. A fork

7. B For an even thickness, roll out chilled dough from the center outward, rotating the dough and reflouring the surface and rolling pin as needed.

B. A spoon

8. (One point for each) A Kitchen shears; B Spoon; C Chopstick; D Fork

C. Both

9. A Many custard-based pies call for

TRUE OR FALSE? T F

baking the crust before adding the filling to prevent sogginess. To do this, prick the bottom of the crust with a fork, line with foil and add pie weights or dried beans to keep the crust from puffing up. Bake until just golden around the edges, then remove the foil and weights and continue baking until just golden on the bottom.

10. B A pastry blender—also called a pastry cutter—is used to cut solid fat (butter or shortening) into flour.

12. B A double-crust pie needs tiny holes, slits or cutouts in the top crust to allow steam to escape; this prevents the crust from getting soggy. 13. D To avoid cracks in a pumpkin pie, bake it until the edges are set but the center still jiggles slightly. To cool the pie slowly and gently, turn off the oven and keep it in the oven with the door open.

14. A If your dough is too soft to roll out, return it to the fridge for about 20 minutes to let it firm up.

15. B Shoofly pie is molasses crumb cake baked into a pie crust. Legend has it that the pie was named after Shoofly, a former molasses brand.

16. A Key lime pie is a custard-based pie made with a graham cracker crust. 17. A Pie Town is in New Mexico, off US Highway 60. It was named after a bakery in the 1920s that made dried-apple pie. 18. C Etiquette experts recommend holding the pie down with a fork in your left hand and eating both the pie and ice cream with a spoon in your right hand. 19. T Boston cream pies are layer cakes with pastry cream. 20. T Similar to water, vodka binds the dough ingredients, but since vodka is 40 percent ethanol, most will cook off and less gluten will develop in the dough, helping make the crust tender and flaky.

21. F Because the crust already contains so much butter or shortening, you do not need to grease the pan.

22. F They can become too mushy when cooked. Our test kitchen chefs like a mix of sweet and tart apples, such as Granny Smith, Gala and Braeburn.

Adding vodka to pie dough makes for a flaky crust.

T F

You should always grease a pie pan.

T F

0 to 9 Points

10 to 19 points

20 to 28 points

Red Delicious apples are ideal for apple pies.

T F

DOUGH! Coloring a pie is more your speed. Check out our coloring contest on page 196.

NOT SO FLAKY Make your own pie crust this year: Find our basic recipe on page 122.

UPPER CRUST You can handle anything! Try making Bobby Flay’s over-the-top pumpkin pie on page 119.

FOOD NETWORK MAGAZINE

HOW DID YOU DO?

NOVEMBER 2017

PIE À LA MODE: GETTY IMAGES.

Boston cream pie is not actually a pie.

42

together but stop before it gathers into a ball. The dough should hold together when you squeeze it with your fingers. Use a piece of plastic wrap to gather the dough, then pat into a disk before refrigerating.

C Turnover; D Galette


SAFETY

1

Toyota Safety Sense™ is now standard on many new Toyotas.

Now that active safety features like a Pre-Collision System (PCS),2 Lane Departure Alert (LDA)3 and others come standard on many new Toyotas – including the all-new Camry – you get extra peace of mind at no extra charge. Toyota Safety Sense™ (TSS). Designed for safety.

Prototype shown with options. Production model may vary. 1. Drivers are responsible for their own safe driving. Always pay attention to your surroundings and drive safely. System effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. 2. The TSS Pre-Collision System is designed to help avoid or reduce the crash speed and damage in certain frontal collisions only. It is not a substitute for safe and attentive driving. System effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. 3. Lane Departure Alert is designed to read visible lane markers under certain conditions, and provide visual and audible alerts when lane departure is detected. It is not a collision-avoidance system or a substitute for safe and attentive driving. Effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. ©2017 Toyota Motor Sales, U.S.A., Inc.


Yes, you See what you can make with Fisher ® at fishernuts.com

Judge on Food Network’s Chopped, executive chef and mom


PECAN TURTLE ICE CREAM CAKE

SERVES: 12 | PREP TIME: 30 MINUTES COOK TIME: 25 MINUTES

THE CAKE ⅔ cup sugar 1 tsp. vanilla ½ tsp. kosher salt 1 cup sour cream 1 large egg 1 ½ cups all-purpose flour ¾ tsp. baking powder ¾ tsp. baking soda 5 tbsp. unsalted butter, melted 1 cup semi-sweet chocolate chips ½ cup coarsely chopped Fisher® Pecan Halves

CARAMEL TURTLE TOPPING 5.5 oz. soft caramel candies (about 20), unwrapped 2 tsp. water ½ cup Fisher® Pecan Halves 3 oz. 70% dark chocolate or ½ cup bittersweet chocolate chips 3 tbsp. heavy cream

2 pt. vanilla ice cream

MAKE IT 1. Preheat oven to 350°F. Line one 9-inch cake pan with parchment paper and spray with cooking spray. 2. Whisk sugar, vanilla, salt, sour cream and egg. Use spatula to fold flour, baking powder and baking soda into wet ingredients. Stir in butter and chocolate chips. Add coarsely chopped Fisher® pecans. Pour batter in even layer into cake pan. 3. Place pan in center of oven and bake 20–25 minutes. Cool and unmold onto serving platter. 4. Line same cake pan with plastic wrap and spoon ice cream inside. Cover top with plastic and gently press until it takes shape of pan. Remove plastic from top of ice cream and place cake layer on ice cream so bottom of cake is facing up. Press gently so ice cream adheres to cake. Return to freezer. 5. Place caramels and water in bowl. Microwave on high for 1 minute, stirring after 30 seconds. Stir in ½ cup of Fisher® pecans to coat with caramel. Spread out on baking sheet. Reserve remaining caramel, warm, in bowl. 6. Melt chocolate and cream over double boiler. 7. Invert cake onto serving platter. Sprinkle with caramel-coated Fisher® pecans, drizzle with caramel and chocolate, and top with remaining pecans. Serve or freeze until ready to use. Devour.


In the Know

Which side are you on? We asked Food Network fans how they like their cocktails: on the rocks or straight up?

79%

21%

straight up

SPICED BOURBON WITH RED WINE

PEAR-LEMON MARTINIS

ACTIVE: 15 min l TOTAL: 15 min (plus cooling) l MAKES: 2

ACTIVE: 15 min l TOTAL: 1 hr 15 min l MAKES: 2

FOR THE SPICED SYRUP ½ cup sugar 4 allspice berries 1 star anise pod 4 slices fresh ginger

FOR THE COCKTAILS 3 ounces bourbon 2 ounces apple cider 1 ounce fresh orange juice 1 ounce fresh lemon juice 3 dashes of orange bitters ¼ cup red wine Cinnamon sticks, for garnish

1. Make the spiced syrup: Combine the sugar, ½ cup water, the allspice, star anise and ginger in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Remove from the heat and let cool completely. Strain into a liquid measuring cup. 2. Make the cocktails: Combine the bourbon, apple cider, orange juice, lemon juice, 1 ounce of the spiced syrup (reserve the rest for more cocktails) and the orange bitters in a cocktail shaker. Fill with ice and shake vigorously until chilled, about 30 seconds. Strain into 2 ice-filled rocks glasses and top with the red wine. Garnish with cinnamon sticks.

1 lemon, sliced into half moons ¼ cup sugar 1 teaspoon pure vanilla extract 4 ounces pear-flavored vodka 1 ounce dry vermouth 1 ounce pear nectar Pear slices and lemon twists, for garnish 1. Combine the lemon slices, sugar and vanilla in a resealable container; cover and shake vigorously until the lemon slices are coated. Set aside, shaking occasionally, until the sugar dissolves, about 30 minutes. Smash the lemon slices with a fork to release the juices. Let sit 30 minutes, then refrigerate until ready to use. 2. Fill 2 martini glasses with ice and set aside. Shake the lemons again, then strain the juice into a liquid measuring cup. Combine the vodka, vermouth, pear nectar and 1½ ounces of the lemon syrup in a cocktail shaker. Fill with ice and stir until cold. Discard the ice in the martini glasses and strain the drink into the chilled glasses. Garnish with pear slices and lemon twists.

PHOTO: LEVI BROWN; FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

on the rocks


Sources: Simmons Research, Multi-Media Engagement Study, Spring 2016; Total (Duplicated) Magazine Media 360° Audience, Jan-May YTD 2017, Brand Audience Report.

HUNGRY FOR FOOD TIPS YOU CAN TRUST? With half-baked blogs and food fails galore, more Americans than ever are trusting mealtime to magazine brands.

MAGAZINE MEDIA Better. Believe It.

In print, online, on mobile and video, they serve up triple-tested recipes and verified diet tips. No other media is more inspired, trusted or engaging. With an audience of 1.8 billion, magazine media delivers the authority and safe environment everyone hungers for. #BelieveMagMedia | BelieveMagMedia.com


SPICED MAPLE-WALNUT CHEESECAKE Prep Time: 30 min. | Total Time: 6 hours 40 min. | Makes: 16 servings (incl. refrigerating)

W HAT YO U NEED 8 graham crackers 1 cup chopped PLANTERS Walnuts, toasted, divided 1/2 cup plus 2 Tbsp. packed brown sugar, divided 2 Tbsp. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. pumpkin pie spice 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup maple syrup, divided 4 eggs 1/2 cup whipping cream

MAKE IT HEAT oven to 325°F. USE pulsing action of food processor to pulse graham crackers, 3/4 cup nuts and 2 Tbsp. sugar until mixture forms fine crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. BEAT cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. BRING cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10 to 12 min. or until reduced to about 2/3 cup, stirring frequently. Cool completely. DRIZZLE maple-flavored sauce over cheesecake just before serving; sprinkle with remaining nuts. Substitute: Combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, and dash each of ground allspice and ground cloves; use instead of the pumpkin pie spice.


In the Know

Your

able Is Ready Add some pretty new pieces to your Thanksgiving spread. We found choices in every fall color.

47


CRANBERRY

In the Know

ARABELLA RUBY FOOTED GOBLET

JACQUELINE SERVING BOWL

$25; mikasa.com

$39; juliska.com

$59; ballarddesigns.com

SPICE ROUTE PUMPKIN DINNER PLATE

DERRICK DOUBLE OLD-FASHIONED GLASS

PASTA BOWL

$6; pier1.com

$42 for four; jossandmain.com

FLOWER MARKET DINNER PLATE

FRANKIE AMBER DOUBLE OLD-FASHIONED GLASS

Fitz and Floyd, $48; wayfair.com

$7; cb2.com

$30; crateandbarrel.com

COLORFUL LIFE DINNER PLATE

GRANADA TUMBLER

GUSTO BOWL

Villeroy & Boch, $20; macys.com

$48 for four; anthropologie.com

Fiesta, $19; jcpenney.com

HEATHER DINNER PLATE

MARTA DOUBLE OLD-FASHIONED GLASS

MODERN ROUND BOWL

PUMPKIN

SUTTON DINNER PLATE

MUSTARD

$25; lecreuset.com

Denby, $42; macys.com

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$2; cb2.com

NOVEMBER 2017

Core Bamboo, $34; wayfair.com

PREVIOUS PAGE: PHILIP FRIEDMAN/STUDIO D. NAPKIN RINGS (5), HERB GLASS AND EGGPLANT NAPKIN: BEN GOLDSTEIN/STUDIO D.

EGGPLANT

HERB

MARIN GOLD SERVING BOWL


SCARLET NAPKIN

BERRY NAPKIN RING

HALEY PLACEMAT

$4; fiestafactorydirect.com

$43 for six; birchlane.com

$78 for four; sferra.com

HEMSTITCH PUMPKIN NAPKIN

PUMPKIN NAPKIN RING

MYKONOS SATIN STITCH PLACEMAT

$5; pier1.com

EMBROIDERED MEDALLION NAPKIN

$8; williams-sonoma.com

CARNIVAL NAPKIN RING

$28; jonathanadler.com

DASHING STRIPE PLACEMAT

$28 for four; westelm.com

$64 for four; kimseybert.com

E by Design, $49 for four; hayneedle.com

GROSGRAIN TRIM NAPKIN

CLOISONNÉ LEAF NAPKIN RING

MINI BASKETWEAVE PLACEMAT

$39 for four; ballarddesigns.com

$13; williams-sonoma.com

$17; chilewich.com

LATTICEWORK NAPKIN

FLOWER NAPKIN RING

ALLEN PARK PLACEMAT

$42 for four; henhouselinens.com

$8; surlatable.com

Latitude Run, $44 for four; wayfair.com

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presented by

STEEL THE SHOW Showcasing striking, sleek design and superb performance, American Standard kitchen faucets help make common kitchen tasks feel effortless. And, with both modern and traditional designs, there’s a product for every style.

BRIT FROM

HOUSE UPDATED “When we designed and remodeled our kitchen, we did it with the goal of improving both function and style to make it a place where we can cook, entertain, gather, and enjoy life. The Delancey Single-Handle Pull-Down kitchen faucet handles all our daily needs as an active family of four and blends in perfectly with our updated kitchen.”

DELANCEY SINGLE-HANDLE PULL-DOWN KITCHEN FAUCET Distinguished by the enticing details and graceful shapes of early 20th century American design, the Delancey collection combines modern amenities and durability, like the exclusive ReTrax docking system with superior spray head retraction and a multifunction spray, with charming historic styling.


FOR BLOGGERS BRIT PIERCE OF HOUSE UPDATED AND ALEX EVJEN OF AVE STYLES, THEIR KITCHENS ARE THE HUB OF THEIR HOMES. Water is always boiling, hands are constantly washed, and dishes are always being rinsed. Here, they share how their American Standard faucet has become an instrumental accessory, providing the functionality they need with a style they love.

BEALE TOUCHLESS KITCHEN FAUCET Supplying sleek, intuitive functionality and contemporary styling for the modern kitchen, the Beale collection was designed to place the user in complete control. Selectronic technology allows for convenient, hands-free operation, so you can access the faucet even when your hands are full or dirty. And two task-driven spray patterns—stream and spray, with a convenient pause button—allow you to handle your responsibilities with ease.

ALEX FROM

AVE STYLES “Whether I’m washing my son’s dirty hands before mealtime, watering my plants, or cleaning off dishes after breakfast, my kitchen faucet is an integral part of our family ecosystem. I particularly love the hands-free technology because with two kids I never seem to have an extra hand when I need one, and American Standard is a helping

To shop the faucets seen here and for more inspiration, visit americanstandard.com.

hand to us all.”


Fisherman’s fixture This pendant light is made out of an old minnow trap, so it fits with the home’s bayou-side location.

Custom hood The stove hood cover is carved from cypress salvaged from an old Blue Plate mayonnaise factory in New Orleans.

Durable cookware “These pots are so heavy, I tend to leave them out on the stove,” the chef says of his enameled cast iron. “I always have something stewing in them.”

This is Gracie, the chef’s 1-year-old yellow Labrador retriever.

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In the Know

Big windows You don’t see much sunlight when you cook in restaurant kitchens, so John loves all the natural light he gets at home. He takes photos to post on Instagram in the morning, when the light is best.

Star Kitchen

Food Network’s frequent guest John Besh gives us a tour of his Louisiana kitchen. PHOTOGRAPHS BY

Marble counters Some people are reluctant to install high-maintenance Carrara marble counters in the kitchen, but John doesn’t mind the wear and tear. “It shows the scars of being cooked, eaten and entertained on—that’s what I love about it,” he says.

Turn the page to get John’s look.

PAUL COSTELLO

John Besh is an accomplished chef— he has 17 restaurants and has published four cookbooks—but in his home kitchen in Slidell, LA, he’s more of a short-order cook. “In the morning with the boys, this is sort of our diner,” says John, who often whips up simple Southern favorites like grits and biscuits here for his wife, Jenifer, and sons Brendan, 21, Jack, 16, Luke, 15, and Andrew, 13. But come Thanksgiving, the space becomes way more than a diner. John and Jenifer, who both came from big local families, will host 60 people for a massive Big Easy feast this year. John will fire up all four of his Viking ovens to crank out turkeys, crawfish cornbread dressing and, true to Louisiana tradition, a huge pot of gumbo. For John, these messy occasions are when his favorite room is at its best. “I love the chaos!” he says. NOVEMBER 2017

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In the Know

Get the Look

Pick up some of John’s finds for your own kitchen. John installed a cobalt blue Viking stove to give the kitchen a pop of color. These bright blue Salt and Pepper Mills are a perfect match. $76 for a set; lecreuset.com

John owns a ton of cutting boards, but his pig-shaped one, like this Novelty Cutting Board, is a favorite. $30; bedbathandbeyond.com

“Every plate we use is different—it’s all kind of mismatched and a lot of fun,” John says. One of his favorite pieces is this Green Crackle Lotus Bowl, handmade in New Orleans. From $35; shadysidepotterynola.com for buying information

Check out the cobalt range!

The chef’s pecan-wood stools were handmade by Greg Arceneaux Cabinetmakers in Covington, LA. These Honey Schoolhouse Counter Stools are similar. $75; worldmarket.com

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John’s wife, Jenifer, likes to go antiquing along the Gulf Coast; she found their rug at a friend’s shop in Mobile, AL. This patterned Jiya Rug is a new look-alike. From $150; luluandgeorgia.com

BOWL: BEN GOLDSTEIN/STUDIO D.

John keeps wooden spoons and other utensils right on the counter. This dipped Sonoma Vase is an easy way to store them. $99; potterybarn.com


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.


Š2017 Pepperidge Farm, Incorporated.


PHOTO: RYAN DAUSCH; FOOD STYLING: MICHELLE GATTON; PROP STYLING: KARIN OLSEN.

Thanksgiving

Corn of Plenty The first Thanksgiving feast didn’t start with a bowl of popcorn—but yours should! To make this cranberry corn, melt 6 tablespoons butter in a saucepan with ½ cup fresh cranberries, 2 tablespoons each sugar and honey and ½ teaspoon each vanilla and salt. Cook until the cranberries pop, about 3 minutes. Toss with 12 cups popcorn and 1 cup chopped toasted almonds. Spread on a baking sheet and bake at 325˚, stirring occasionally, until dry, about 8 minutes. For more starters—plus the rest of your holiday menu—turn the page!

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Switch to GEICO and save money for the things you love. Maybe it’s a serving of sturgeon roe. Or a few ounces of white truffle. Amazing food is what you love – and it doesn’t come cheap. So switch to GEICO, because you could save 15% or more on car insurance. And that would help make the things you love that much easier to get.

Auto • Home • Rent • Cycle • Boat geico.com | 1-800-947-AUTO (2886) | local office Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Homeowners and renters coverages are written through non-affiliated insurance companies and are secured through the GEICO Insurance Agency, Inc. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. © 2017 GEICO


A SHORT

Brie and Fig

oast

Turn presliced mini cocktail bread into crostini for a crowd.

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

PHOTOGRAPHS BY

Crispy Brussels Sprouts

LEVI BROWN

Broccoli Rabe and Ricotta Salata

Deviled Crab

Smoked Salmon BL

Pâté with Mustard Butter

Crème Fraîche and Shrimp

Roasted Pepper– Goat Cheese

Caviar Butter

Miso Sweet Potato

Spiced Beets

Cheddar and Cranberry Chutney

Artichoke, Arugula and Prosciutto

hai Steak

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Use mini cocktail-style bread for these crostini—the slices are about 2½ inches square. They’re sold as loaves in the supermarket bakery or deli section.

BRIE AND FIG

ROASTED PEPPER–GOAT CHEESE

Top 12 slices toasted sourdough cocktail bread with sliced fresh figs and sliced brie cheese. Drizzle with honey and sprinkle with coarsely ground mixed peppercorns.

CRISPY BRUSSELS SPROUTS Working in batches, fry the leaves from 8 ounces Brussels sprouts in 2 inches 360˚ vegetable oil until crisp, 30 seconds. Transfer to a rack; season with salt. Mix one 5-ounce package garlic-herb cheese spread with 1 teaspoon lemon zest; spread on 12 slices toasted sourdough cocktail bread. Top with the Brussels sprouts and pomegranate seeds.

BROCCOLI RABE AND RICOTTA SALATA Heat 3 tablespoons olive oil and 2 crushed garlic cloves in a large skillet over medium-high heat. Stir in 8 ounces chopped blanched broccoli rabe and cook until softened; season with salt. Stir in 1 tablespoon chopped pickled cherry peppers. Divide among 12 slices toasted sourdough cocktail bread. Top with grated ricotta salata and lemon zest.

Mix ¼ cup chopped roasted red peppers, 2 tablespoons chopped kalamata olives and 1 tablespoon each pine nuts, chopped parsley and olive oil; season with salt and pepper. Rub 12 hot toasted slices cocktail bread with a halved garlic clove. Top with the red pepper mixture and 2 ounces crumbled goat cheese. Drizzle with olive oil and season with pepper.

CAVIAR BUTTER Gently mash ½ stick softened butter with 1 ounce black caviar and 1 teaspoon vodka. Spread on 12 slices toasted pumpernickel cocktail bread. Finely chop 2 hard-boiled eggs and sprinkle on the bread; top with chopped chives.

MISO SWEET POTATO Whisk 2 tablespoons white miso paste, 4 teaspoons honey and ¾ teaspoon sesame oil. Microwave 2 sweet potatoes (pierced with a fork) 8 minutes; let cool. Scoop out the flesh; mash with 2 tablespoons butter and 1 tablespoon of the miso honey. Spread on 16 slices toasted cocktail bread. Top with the remaining miso honey; broil until charred, 1 minute. Top with scallions, toasted sesame seeds and Sriracha.

DEVILED CRAB Mix ½ pound lump crabmeat, 2 tablespoons mayonnaise, 1 tablespoon dijon mustard, 2 teaspoons lemon juice and a pinch each of mustard powder, cayenne and salt. Spread on 12 slices toasted sourdough cocktail bread. Top with shredded white cheddar and broil until bubbling. Sprinkle with paprika and chopped parsley.

SMOKED SALMON BLT Toss 2 cups cherry tomatoes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Broil until charred, about 10 minutes. Mash ½ avocado with 2 teaspoons lemon juice; season with salt. Spread the avocado on 12 slices toasted cocktail bread. Top with lettuce, smoked salmon, the tomatoes and crumbled bacon.

THAI STEAK Season one 10-ounce sirloin steak with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 minutes per side. Let rest, then thinly slice. Whisk 3 tablespoons mayonnaise, 2 tablespoons red curry paste and 1 teaspoon each lime zest, lime juice and fish sauce; spread on 12 slices toasted cocktail bread. Top with the steak, the remaining curry mayonnaise, cilantro and sliced red chiles.

SPICED BEETS Toss 2 diced cooked beets with 2 teaspoons each white wine vinegar and honey, 1 teaspoon za’atar spice mix, 1 tablespoon olive oil and a pinch of salt. Spread plain Greek yogurt or labneh (thicker strained yogurt) on 12 slices toasted pumpernickel cocktail bread. Top with the beet salad, chopped cilantro and a pinch of za’atar.

PÂTÉ WITH MUSTARD BUTTER Mash ½ stick softened butter with 1 tablespoon whole-grain mustard and 1 teaspoon dijon mustard. Spread on 12 slices toasted sourdough cocktail bread. Top with sliced pâté. Combine 2 tablespoons chopped parsley, 1 tablespoon each chopped cornichons, minced shallot and capers and 1 teaspoon each lemon juice and olive oil; season with salt and pepper. Spoon over the pâté.

CRÈME FRAÎCHE AND SHRIMP Halve 4 ounces cooked shrimp lengthwise. Mix 2 tablespoons crème fraîche, the juice of ½ lemon and a pinch of salt. Spread 12 slices toasted rye cocktail bread with softened salted butter, then with the crème fraîche. Top with sliced Persian cucumbers, flaky sea salt and 1 shrimp half. Sprinkle with chopped chives and dill.

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CHEDDAR AND CRANBERRY CHUTNEY Simmer ¾ cup apple cider, 1 chopped peeled pear, ¼ cup chopped dried cranberries, 2 tablespoons chopped crystallized ginger, 2 thyme sprigs and 2 tablespoons cider vinegar, 15 minutes. Season with salt and pepper; let cool. Stir in ¼ cup chopped walnuts and 2 tablespoons chopped parsley. Top 16 slices toasted cocktail bread with sliced cheddar. Bake at 350˚ until melted. Top with the chutney.

ARTICHOKE, ARUGULA AND PROSCIUTTO Cook one 9-ounce box frozen artichoke hearts in a saucepan with ½ cup salted water and 2 tablespoons each white wine and olive oil, 10 minutes. Let cool slightly, then transfer to a food processor. Puree with 4 ounces cream cheese and 1 tablespoon lemon juice. Spread on 18 to 24 slices toasted cocktail bread. Top with baby arugula and prosciutto. Drizzle with olive oil and season with pepper.


GET YOUR BAKE ON IN THE PILLSBURY BAKE-OFF CONTEST ®

CI

CO

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P

E

M

RE

ON

D

In honor of the Pillsbury Bake-Off ® Contest, Food Network’s Ree Drummond shares one of her favorite recipes using Pillsbury Crescent Dough.

UR

TE SY OF REE

DR

U

“Baking traditions have always been important in my family, from gooey cinnamon rolls to pretty stained glass cookies and delicious fruit desserts. This particular style of tart is one of my favorites, as it reminds me of comfort food from my childhood—nothing beats a buttery, flaky crust and sweet, tender fruit.”

Rustic Pear and Almond Tart Total Time: 30 minutes | Active Time: 20 minutes | Serves: 6 1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 2 tablespoons salted butter, softened, plus more for brushing ¼ cup plum or apricot preserves ¹∕₈ teaspoon almond extract Large pinch of kosher salt 2 pears, halved, cored and thinly sliced 2 tablespoons toasted sliced almonds Honey, for drizzling Cinnamon ice cream, for serving

1 Preheat the oven to 425˚. Unroll the crescent dough onto a piece of parchment paper. If using dinner rolls, press the perforated seams together with your fingers to make one solid piece. Roll the dough into a 12-by-9-inch rectangle. 2 Melt the butter in a large bowl in the microwave, then stir in the preserves, almond extract and salt until well combined. Add the pears and toss to coat. 3 Arrange the pears on the prepared dough in an overlapping pattern, leaving a 1-inch border all around. Fold the border over the pears, pinching the corners to seal. Brush the dough with butter. Slide the parchment with the tart onto a baking sheet and bake until the crust is puffed and golden brown, 10 to 12 minutes. 4 Sprinkle the tart with the almonds and drizzle with the honey. Serve with ice cream, if desired.


The Pillsbury Bake-Off® Contest is here, and it’s time to fire up your oven and imagine all the possibilities with Pillsbury. This year, the iconic Pillsbury Bake-Off® Contest is cooking up a new twist: searching for the best Made At Home recipes, and the stories behind them!

Learn more and enter for a chance to win at BakeOff.com.

ENTER...

®

Submit your original recipe using Pillsbury refrigerated dough—and tell us your story.

TO WIN!

Pillsbury and Food Network are all about creating amazing experiences. That’s why our one-of-a-kind prize package* for category winners includes:

THIS YEAR’S CATEGORIES ARE: COZY BREAKFASTS

DINNERS WITH HEART

APPETIZERS FOR ANY PARTY

NO-FUSS DESSERTS

A trip to New York to appear on Food Network’s hit show The Kitchen An appearance in Food Network Magazine A complete kitchen suite from GE Appliances Plus, the Grand Prize Winner will receive a complete kitchen makeover from GE Appliances and $50,000!

ENTER NOW AT BAKEOFF.COM.

S P O N S O R E D BY:

© General Mills. *Additional requirements apply. NO PURCHASE NECESSARY. OPEN ONLY TO LEGAL RESIDENTS OF THE 50 UNITED STATES (AND D.C.), 21 YEARS AND OLDER. VOID WHERE PROHIBITED. Enter Contest from 10/1/2017 at 12:00 am CT through 11/10/2017 at 11:59 pm CT. To enter, for Official Rules and prize descriptions, visit BakeOff.com. Sponsor: General Mills Sales, Inc., One General Mills Blvd., Minneapolis, MN 55426. Truvia is a registered trademark of The Truvia Company LLC.


KATHRYN POLYACK Music Teacher & Cake Artist

Kathryn was provided product by advertiser. © 2017 Novartis 6/17 US-TRD-17-E-1426

MADE FOR MY EYES

“Cake decorating is my passion and I love when I can finally stand back and see all the small details add up to create something amazing. I think it goes without saying that comfortable eyes are key to my success. I found the right products for my eyes at THEeyeSOLUTION™. You can too.”

Find products, eye health tips and savings at




Dippers Start your meal with fun single servings of veggies and dip.

È

urmeric Yogurt Dip

Little PHOTOGRAPHS BY

LEVI BROWN

È

picy Ricotta Dip

È

È

È

Purple Potato Dip

moky Red Pepper Dip

È

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

Avocado Ranch Dip

Carrot Hummus NOVEMBER 2017

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Each recipe makes about 8 individual servings.

urmeric Yogurt Dip

Avocado Ranch Dip

Toast 1 teaspoon cumin seeds in 2 tablespoons vegetable oil in a skillet over medium heat, 3 minutes. Stir in 1 teaspoon ground turmeric. Add the spiced oil to 1½ cups plain Greek yogurt; stir in 1 tablespoon mango chutney, 1 teaspoon grated ginger, the zest and juice of 1 lime and salt and pepper to taste. Serve in small cups with endive leaves, yellow bell pepper strips and yellow cauliflower.

Puree 1 avocado in a food processor with ½ cup each buttermilk, mayonnaise, fresh parsley and dill, 1 each chopped scallion and garlic clove and 1 tablespoon white wine vinegar; season with salt and pepper. Serve in small cups with baby lettuce leaves, cucumber spears and cooked green beans.

Carrot Hummus

Purple Potato Dip

Cook 1⅓ cups sliced carrots in 2 tablespoons olive oil in a skillet over medium heat until soft, 8 to 10 minutes; season with salt and pepper. Puree in a food processor with 1 heaping cup hummus, 1 teaspoon grated ginger and 1 to 2 teaspoons harissa (or other chile paste). Season with salt. Serve in small cups with orange bell pepper strips and carrot sticks.

Cook 4 minced garlic cloves in ½ cup olive oil in a skillet over medium-low heat until sizzling; let cool. Boil 1 pound peeled purple potatoes until tender; drain, reserving ½ cup cooking water. Puree the garlic oil, 4 teaspoons red wine vinegar and the zest of 1 lemon in a food processor; add the potatoes and reserved cooking water and puree. Season with salt. Serve in small cups with red endive leaves, purple carrot sticks and sliced radishes.

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picy Ricotta Dip Divide 2 cups fresh ricotta among small cups; top each with 1 teaspoon chopped oil-packed Calabrian chile peppers. Drizzle with olive oil and sprinkle with flaky sea salt. Serve with sliced fennel and pears.

moky Red Pepper Dip Cook ¼ cup sliced almonds and 4 sliced garlic cloves in ¼ cup olive oil in a skillet over medium heat until browned, 4 to 5 minutes. Stir in 1½ teaspoons smoked paprika. Puree in a food processor with 1 cup mayonnaise, ½ cup roasted red peppers and 2 teaspoons red wine vinegar; season with salt. Serve in small cups with red bell pepper strips and red carrot sticks.


© 2017 Torani/R. Torre & Company

PUMPKIN PERFECTION JUST GOT EASIER WITH A

NEW-GLORIOUSLY-NIFTY-BOTTLE Some coffee, a little milk and a splash of Torani. Even easier with new pour spout. Everything you need for a glorious morning. Have a Torani day! Available in the coffee aisle of your local grocer. Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.


All Wrapped Up The only thing better than cheese? Cheese wrapped in pastry! PHOTOGRAPHS BY

LEVI BROWN

ACTIVE: 30 min l TOTAL: 1½ hr l SERVES: 6 to 8

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

½

cup dried Mission figs, stemmed and chopped 2 wide strips orange zest (removed with a vegetable peeler) 2 sprigs thyme 3 tablespoons brandy 2 tablespoons sugar 2 tablespoons balsamic vinegar Freshly ground pepper 1 piece refrigerated pie dough (half a 14-ounce package) All-purpose flour, for dusting 1 7- to 8-ounce wheel brie cheese 1 large egg, lightly beaten

1. Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and ¼ cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth. 2. Preheat the oven to 375˚. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal. 3. Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.

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ACTIVE: 30 min l TOTAL: 2 hr l SERVES: 6 to 8

4 1

ounces kielbasa, chopped sheet frozen puff pastry (half a 17-ounce package), thawed 2 teaspoons spicy brown mustard, plus more for serving 6 ounces cheese curds (or part-skim mozzarella, cut into small pieces) 1 large egg, lightly beaten Flaky salt

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1. Preheat the oven to 425˚. Line a rimmed baking sheet with parchment paper. Cook the sausage in a medium nonstick skillet over medium-high heat, stirring, until browned, 4 to 6 minutes; set aside to cool. 2. Unfold the puff pastry on the prepared baking sheet; spread the mustard on top, leaving a 1-inch border all around. Spread the sausage on one half of the pastry and top with the cheese curds. Fold the other half of the pastry over the cheese to cover; crimp the edges with a fork to seal. Freeze until firm, about 45 minutes. 3. Brush the pastry all over with the beaten egg and sprinkle with flaky salt. Cut 4 slits in the top to let steam escape. Bake until the pastry is golden brown and puffed all over, about 30 minutes. Let cool at least 20 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature with more mustard on the side.


MOEN MATTE BLACK FAUCETS TO COMPLEMENT MODERN SPACES SHED SOME LIGHT ON MATTE BLACK AT MOEN.COM/MATTEBLACK


BLUE CHEESE AND PECAN STRUDEL ACTIVE: 45 min l TOTAL: 2 hr l SERVES: 8

1 stick unsalted butter 1 large egg white 4 ounces cream cheese, at room temperature Freshly ground pepper 2 ounces Roquefort or other blue cheese, crumbled (about ½ cup) ½ cup chopped candied pecans 6 sheets frozen phyllo dough, thawed ¼ cup breadcrumbs Honey, for drizzling

Clarified butter is best for strudels: It’s pure butterfat (the water and milk solids are removed), so it won’t make the dough soggy.

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1. Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan. 2. Whisk the egg white, cream cheese and ¼ teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula. 3. Lay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.) 4. Spoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour. 5. Position a rack in the lower third of the oven and preheat to 400˚. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.


Butternut PHOTOGRAPHS BY

LEVI BROWN

FRIED BUTTERNUT SQUASH WITH SPICY HONEY

CHEESY PHYLLO CUPS WITH BUTTERNUT SQUASH 74

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BUTTERNUT SQUASH BISQUE WITH SHRIMP

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

PROSCIUTTO-WRAPPED BUTTERNUT SQUASH

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FRIED BUTTERNUT SQUASH WITH SPICY HONEY

CHEESY PHYLLO CUPS WITH BUTTERNUT SQUASH

PROSCIUTTO-WRAPPED BUTTERNUT SQUASH

ACTIVE: 30 min l TOTAL: 30 min SERVES: 8 to 10

ACTIVE: 30 min l TOTAL: 50 min SERVES: 8 to 10

ACTIVE: 30 min l TOTAL: 1 hr SERVES: 8 to 10

1½ cups all-purpose flour Kosher salt 1 cup cornmeal 2 tablespoons finely chopped fresh sage 1 cup buttermilk 16 to 20 ⅛-inch-thick slices peeled butternut squash (from 1 medium squash; use a mandoline) Vegetable oil, for frying ¼ cup honey 2 to 3 teaspoons hot sauce

2

16

1. Mix ½ cup flour and ½ teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet. 2. Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350˚. Mix the honey and hot sauce in a small bowl. 3. Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.

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cups diced peeled butternut squash (about ½ small squash) 2 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 1 shallot, minced 30 frozen mini phyllo shells 4 ounces cream cheese, at room temperature ¼ cup mayonnaise 1 cup shredded smoked cheddar cheese (about 2½ ounces) 2 teaspoons fresh thyme 1. Put a baking sheet on the middle oven rack and preheat to 375˚. Toss the squash with the melted butter, ¼ teaspoon salt and a few grinds of pepper; spread in a single layer on the hot baking sheet. Roast until just tender, about 15 minutes. Stir in the shallot and roast until softened, about 5 minutes. Let the squash cool for a few minutes on the baking sheet. 2. Meanwhile, place the phyllo shells on another baking sheet. Bake until crisp, about 5 minutes. Mix the cream cheese and mayonnaise in a medium bowl. 3. Fill each phyllo shell with a teaspoon of the cream cheese mixture. Top with a few cubes roasted squash and sprinkle with the smoked cheddar and thyme. Return to the oven and bake until lightly browned, about 15 minutes.

3½-by-¾-inch wedges peeled butternut squash (from 1 medium squash) 1 tablespoon extra-virgin olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground pepper 8 slices prosciutto, halved (about ½ pound) Aged balsamic vinegar or balsamic glaze, for drizzling Torn fresh basil, for topping 1. Position a rack in the top third of the oven and preheat to 425˚. Toss the squash with the olive oil, maple syrup, ½ teaspoon salt and a few grinds of pepper in a large bowl. Wrap half a slice of prosciutto around each squash wedge and arrange on a baking sheet. 2. Roast until the prosciutto begins to soften and the squash is almost tender, about 15 minutes. Flip the squash and continue cooking until the prosciutto is browned and the squash is tender, 7 to 14 more minutes. Transfer to a platter. 3. Drizzle the butternut squash with balsamic vinegar and top with basil. Serve warm or at room temperature.


We’ve got a variety of dishes just for you.

13 dishes ëat are gluten free

BUTTERNUT SQUASH BISQUE WITH SHRIMP ACTIVE: 1 hr l TOTAL: 1½ hr l SERVES: 6 to 8

9 dishes made wië organic ingredients

25 dishes made wië at least 15g of protein

5 cups chopped peeled butternut squash (about 1 small squash) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter 1 leek (white and light green parts only), thinly sliced and rinsed 2 carrots, chopped 3 cloves garlic, sliced 2 sprigs marjoram 1 bay leaf 2 cups low-sodium chicken broth Cayenne pepper, to taste ½ pound medium shrimp, peeled and deveined 2 tablespoons sliced almonds 1 tablespoon chopped fresh chives 1. Preheat the oven to 425˚. Toss the squash with 1 tablespoon olive oil, ½ teaspoon salt and a few grinds of black pepper on The soup can a baking sheet; spread in a single layer. Roast until tender and be prepared in advance through browned, about 30 minutes. step 2; let cool, 2. Meanwhile, heat 2 tablespoons butter in a large pot over then refrigerate medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, up to 24 hours or 1 teaspoon salt and a few grinds of black pepper. Cook, stirring freeze up to occasionally, until the vegetables are tender and golden, about 1 week. If the 5 minutes. Stir in the roasted squash, chicken broth and 2 cups soup separates, water; bring to a simmer. Cook until the carrots are tender, about puree again 20 minutes. Discard the marjoram sprigs and bay leaf. Puree before serving. the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches). 3. Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne. 4. Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate. 5. Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.

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Organic pasta. Real Vermont white cheddar. And six other ingredients you can pronounce. Vermont White Cheddar Mac & Cheese. Feed Your Phenomenal.™


Turkey 101 Save this page: It’s everything you need to know about the big bird.

WHAT TO BUY • Plan on 1 to 1½ pounds of turkey per person (you’ll still have leftovers!).

HOW TO BRINE • For a 12-pound bird, dissolve ½ cup sugar and ⅔ cup kosher salt in 1 gallon warm water; cool. Place the turkey in a large stockpot and pour the brine over it (add cold water to fully submerge, if necessary). Refrigerate 8 to 24 hours.

• If you’re brining, don’t get a self-basting or kosher turkey— these birds are presalted. • Consider roasting two smaller birds for a big crowd; they’ll cook faster and more evenly.

• A dry brine has a similar effect but it takes up less space in your fridge: Rub a 12-pound turkey with a mix of ¼ cup kosher salt, 1 tablespoon sugar and some chopped herbs. Refrigerate

HOW TO THAW early: Set the wrapped bird on a rimmed baking sheet

then pat dry before roasting.

need 24 hours for every 4 to 5 pounds. • To thaw the same day, submerge the wrapped bird in cold water and change the water every 30 minutes; this will take 2 to 3 hours for every 5 pounds.

HOW TO ROAST • Pat the bird dry and let stand 30 minutes at room temperature before roasting. • Plan on about 15 minutes roasting time per pound in a 350˚ oven. The thigh meat should register 160˚ to 165˚ on a meat thermometer. (If you’re stuffing your turkey, the stuffing should reach 165˚.)

For great turkey recipes (including the one shown on our cover!), go to page 84.

• Let rest at least 30 minutes before carving.

1. Slice through the skin between the leg and body on one side; pull the leg away from the body, then cut through the joint to remove the leg.

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2. Separate the drumstick from the thigh: Locate the joint in the middle of the leg and cut through it.

NOVEMBER 2017

3. Working on the same side, pull the wing away from the body and cut through the joint to remove. Remove the leg and wing on the other side.

4. Remove the breast meat by slicing downward along the breastbone, following the curve of the ribs on each side.

5. Place each breast on the board skin-side up and slice.

CLOCKWISE FROM TOP: RYAN DAUSCH; STEVE GIRALT (5).

HOW TO CARVE


Little black dress.

plain wh ite tee.

All trademarks are owned by Stacy’s Pita Chip Company, Inc. ©2017

Fancy. BUT NOT TOO Fancy. TM


DAISY® SOUR CREAM BROWNIES Get the recipe at daisybrand.com/brownies

© 2017 Daisy Brand.

A DOLLOP OF DAISY CAN DO MORE THAN YOU THINK


anksgiving Cookbook

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

2017

PHOTOGRAPHS BY

RYAN DAUSCH

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FOOD NETWORK MAGAZINE

83


Thanksgiving CookbooK 2017

urkey

DRY-BRINED HERBED TURKEY ACTIVE: 1 hr l TOTAL: 4½ hr (plus 8-hr brining) l SERVES: 8 to 10

1 12- to 14-pound turkey, thawed if frozen Kosher salt 1 tablespoon sugar 1 tablespoon fresh rosemary, plus 1 sprig 1 tablespoon chopped fresh sage, plus 1 sprig 1 tablespoon fresh thyme, plus 3 sprigs

1 teaspoon celery seeds Freshly ground pepper 1 carrot, cut into chunks 1 stalk celery, cut into chunks 2 shallots, halved 1 cup dry white wine 1 stick unsalted butter, melted

1. The day before roasting the turkey, remove the neck and giblets and reserve for gravy (see below). Pat the turkey dry with paper towels and put on a rimmed baking sheet. 2. Combine ¼ cup salt, the sugar, 1 tablespoon each rosemary, sage and thyme, the celery seeds and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight. 3. Position an oven rack in the lowest position (remove the other racks); preheat to 350˚. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the herb sprigs, carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature for 30 minutes. 4. Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to ½ cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160˚, 1½ to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.

BASIC GRAVY

ACTIVE: 25 min l TOTAL: 1½ hr l MAKES: about 8 cups

10 tablespoons unsalted butter Turkey neck and giblets (liver discarded) 2 shallots, halved 1 carrot, chopped 1 stalk celery, chopped 2 sprigs thyme

1 8

bay leaf cups low-sodium chicken or turkey broth, plus more if needed Turkey pan drippings ¾ cup all-purpose flour Kosher salt and freshly ground pepper

1. Prepare the stock: Melt 2 tablespoons butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock—if you’re short, add more broth. 2. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the stock. 3. Melt the remaining 8 tablespoons butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper.

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dry-brined herbed turkey


Thanksgiving CookbooK 2017

urkey

SPICED GLAZED TURKEY ACTIVE: 45 min l TOTAL: 3 hr 45 min SERVES: 8 to 10

1 12- to 14-pound turkey, thawed if frozen Kosher salt and freshly ground pepper 1 teaspoon ground coriander 1 teaspoon ground allspice 1 small orange, halved 1 shallot, halved ¼ small bunch fresh parsley 4 tablespoons unsalted butter, melted 1½ cups low-sodium chicken broth ½ cup pineapple preserves 1 tablespoon apple cider vinegar 1. Position an oven rack in the lowest position (remove the other racks); preheat to 350˚. Remove the neck and giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast-side up on a rack set in a large roasting pan. 2. Combine 2 tablespoons salt, 1 tablespoon pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and rub the juices into the skin, then stuff the squeezed oranges into the cavity along with the shallot and parsley. Brush the turkey all over with the melted butter, then sprinkle all over with the spice mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour the broth into the roasting pan. 3. Microwave the pineapple preserves in a small microwave-safe bowl until melted, about 1 minute; strain through a fine-mesh sieve into a small bowl. Stir in the vinegar. Set the glaze aside. 4. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 165˚, 2½ to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting; use about two-thirds of the glaze. (Tent the turkey with foil if the skin gets too dark.) Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. 5. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Serve the turkey with the defatted drippings.

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spiced glazed turkey


barbecue-spiced spatchcocked turkey

BARBECUE-SPICED SPATCHCOCKED TURKEY ACTIVE: 30 min l TOTAL: 2 hr SERVES: 8 to 10

2 2 2 2 1 1 ½ ¼ 1

tablespoons packed light brown sugar teaspoons ground cumin teaspoons smoked paprika teaspoons sweet paprika teaspoon mustard powder teaspoon ground coriander teaspoon granulated garlic teaspoon cayenne pepper 12- to 14-pound turkey, spatchcocked by your butcher, wing tips removed and reserved Kosher salt 4 tablespoons unsalted butter, melted, plus 2 tablespoons cold butter, cut into pieces 1 12-ounce bottle pilsner 1 tablespoon dijon mustard 1. Preheat the oven to 450˚. Combine the brown sugar, cumin, smoked paprika, sweet paprika, mustard powder, coriander, granulated garlic and cayenne in a bowl. Pat the turkey dry with paper towels and put breast-side up on a rack set on a rimmed baking sheet. 2. Season the turkey with 1 tablespoon salt and rub with the spice mixture. Brush the turkey with the melted butter. Tuck the reserved wing tips under the rack and pour the beer into the baking sheet. 3. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 160˚, 1 hour to 1 hour 10 minutes. (Tent the turkey with foil if the skin gets too dark.) Let rest 30 minutes on the baking sheet, then transfer to a cutting board to carve. 4. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Pour the defatted drippings into a large skillet. Bring to a boil over high heat and cook until reduced by half, 6 to 7 minutes. Remove from the heat and whisk in the 2 tablespoons cold butter and the mustard. Serve the turkey with the pan sauce.

Spatchcocking (butterflying) the turkey will cut your roasting time in half!

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Thanksgiving CookbooK 2017

tuffing

cheesY mushroom stuffing

CHEESY MUSHROOM STUFFING ACTIVE: 45 min l TOTAL: 2 hr 35 min SERVES: 8

4

tablespoons unsalted butter, plus more for the dish 12 ounces wild mushrooms, sliced 2 scallions, sliced (white and green parts separated) 1 large shallot, finely chopped 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper ¼ cup brandy (optional) 6 large eggs 2½ cups heavy cream 1½ cups low-sodium chicken or vegetable broth 1 clove garlic, grated 12 cups ¾-inch cubes stale crusty white bread (about 14 ounces) 1¼ cups grated fontina cheese (about 4 ounces) 1¼ cups grated sharp white cheddar cheese (about 4 ounces) ½ cup chopped fresh parsley 1. Preheat the oven to 350˚. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly. 2. Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture. 3. Butter a 3-quart baking dish. Add the stuffing and top with the remaining ¼ cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.

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Stale bread is best for stuffing. If yours is fresh, cut it into cubes, spread on a baking sheet and bake in a 325˚ oven until dried out, about 20 minutes.


ITALIAN ANTIPASTI STUFFING ACTIVE: 40 min l TOTAL: 1 hr 50 min SERVES: 8

16 ½ 4 2 2 2 ¾ 1 4 2 4 ½ 2

cups ½-inch cubes sesame semolina bread (about 1 pound) cup extra-virgin olive oil, plus more for the dish cloves garlic, minced red onions, chopped ounces sliced Genoa salami, chopped (about ½ cup) ounces sliced spicy soppressata, chopped (about ½ cup) cup giardiniera (Italian pickled vegetables), drained and chopped teaspoon dried oregano cups low-sodium chicken broth large eggs, lightly beaten ounces provolone cheese, cut into ½-inch cubes (about 1 cup) cup chopped fresh parsley tablespoons unsalted butter

1. Preheat the oven to 350˚. Toss the bread with ¼ cup olive oil and half of the garlic in a large bowl. Divide between 2 baking sheets and spread in a single layer. Bake until crisp and golden, 20 to 25 minutes. Let cool. 2. Heat the remaining ¼ cup olive oil in a large deep skillet over medium-high heat. Add the red onions, salami and soppressata and cook, stirring occasionally, until the onions are softened, about 6 minutes. Add the giardiniera, oregano and the remaining garlic and continue to cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes. Add the chicken broth and bring to a simmer. 3. Combine the toasted bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs, provolone and parsley. 4. Brush a 3-quart baking dish with olive oil. Add the stuffing and dot with the butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.

italian antipasti stuffing

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89


bacon, prune and chestnut stuffing chorizo, kale and cornbread stuffing


Thanksgiving CookbooK 2017

tuffing

BACON, PRUNE AND CHESTNUT STUFFING 1

stick unsalted butter, plus more for the dish 6 slices bacon, chopped 5 stalks celery, chopped 2 onions, chopped 2 cups pitted prunes, halved 1 cup cooked peeled chestnuts, chopped 3 tablespoons chopped fresh rosemary Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 16 cups 1-inch cubes stale sourdough bread (about 2 pounds) 3 large eggs, lightly beaten

ACTIVE: 40 min l TOTAL: 1½ hr l SERVES: 8

1. Preheat the oven to 350˚. Melt 4 tablespoons butter in a large deep skillet over medium heat. Add the bacon and cook, stirring, until browned, 10 to 12 minutes. Add the celery, onions, prunes, chestnuts, rosemary, 1 tablespoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture softens and starts browning, 6 to 8 minutes. Stir in the chicken broth and bring to a simmer. 2. Combine the bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs. 3. Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 4 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, about 20 more minutes.

CHORIZO, KALE AND CORNBREAD STUFFING 1

stick unsalted butter, plus more for the dish 1 pound fresh chorizo, casings removed 4 stalks celery, chopped 1 large onion, chopped 1 red bell pepper, chopped Kosher salt and freshly ground pepper 1 small bunch kale (about 8 ounces), stems removed, leaves torn 3 cups low-sodium chicken broth 2 large eggs ½ cup chopped fresh cilantro 8 cups ½-inch cubes stale cornbread (about 13 ounces; see below) 8 cups ½-inch cubes stale potato bread (about 13 ounces)

BASIC CORNBREAD

ACTIVE: 40 min l TOTAL: 1½ hr l SERVES: 8

1. Preheat the oven to 375˚. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes. 2. Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and ½ teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly. 3. Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened. 4. Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.

ACTIVE: 20 min l TOTAL: 45 min (plus overnight drying) l MAKES: 8 cups

Cooking spray 1 cup cornmeal 1 cup all-purpose flour ¼ cup granulated sugar 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk 4 tablespoons unsalted butter, melted and cooled 2 large eggs

1. Preheat the oven to 400˚; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined. 2. Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely. 3. Invert the cornbread onto a cutting board and cut into ½-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.

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Thanksgiving CookbooK 2017

Cranberry auce

MULLED CRANBERRY SAUCE ½ ¼ 3

small cinnamon stick teaspoon black peppercorns wide strips orange zest (removed with a vegetable peeler), plus thin strips for topping 3 cloves 1 pound cranberries (fresh or frozen) 1½ cups sugar ½ cup dry red wine Kosher salt

ACTIVE: 25 min l TOTAL: 25 min (plus 3-hr chilling) l SERVES: 6 to 8

1. Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle. 2. Combine the cranberries, sugar, 1½ cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool. 3. Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest.

JELLIED CRANBERRY-CHERRY SAUCE 1 pound cranberries (fresh or frozen) 2 cups sugar ½ cup tart cherry juice ½ cup dried cherries 1 sprig rosemary Kosher salt

1. Combine the cranberries, sugar, 1½ cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig. 2. Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

ANCHO-MAPLE CRANBERRY SAUCE 2

dried ancho chile peppers (stems removed) Pinch of baking soda 1 pound cranberries (fresh or frozen) ½ cup sugar ½ cup pure maple syrup Kosher salt ½ cup raisins

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ACTIVE: 25 min l TOTAL: 35 min (plus 3-hr chilling) l SERVES: 6 to 8

1. Toast the chiles in a dry medium saucepan over medium heat, turning occasionally, about 5 minutes. Add 2 cups water and the baking soda. Remove from the heat and let stand 10 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Strain through a fine-mesh sieve into the saucepan, pressing the mixture through with a rubber spatula. 2. Add the cranberries, sugar, maple syrup and ¼ teaspoon salt to the pan. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and stir in the raisins. Let cool. 3. Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight.

CRANBERRY-POMEGRANATE RELISH 1 pound cranberries (thawed if frozen) ⅓ cup sugar 3 tablespoons honey ½ cup pomegranate seeds ¼ cup chopped fresh mint ¼ cup chopped fresh parsley ¼ cup unsalted pistachios, chopped 2 teaspoons pomegranate molasses Kosher salt

ACTIVE: 25 min l TOTAL: 25 min (plus 3-hr chilling) l SERVES: 6 to 8

ACTIVE: 15 min l TOTAL: 15 min (plus 2-hr standing) l SERVES: 6 to 8

1. Combine the cranberries, sugar and honey in a food processor and pulse until finely chopped. Transfer to a bowl. 2. Add the pomegranate seeds, mint, parsley, pistachios, pomegranate molasses and a pinch of salt to the cranberries and toss. Let stand 2 hours or refrigerate overnight.


jellied cranberry-cherry sauce

mulled cranberry sauce

cranberrypomegranate relish

ancho-maple cranberry sauce


Thanksgiving CookbooK 2017

Vegetables

MASHED POTATOES WITH FRIED SAGE 3

pounds Yukon Gold potatoes, peeled and chopped Kosher salt 4 cloves garlic, smashed 2 bay leaves ¼ cup half-and-half, plus more if needed 4 tablespoons unsalted butter Freshly ground pepper 8 ounces mascarpone cheese (about 1 cup) 12 small sage leaves

ACTIVE: 25 min l TOTAL: 1 hr l SERVES: 6 to 8

1. Put the potatoes in a large pot and cover with cold water by 1½ inches. Add 2 teaspoons salt, the garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium to maintain a steady simmer and cook until the potatoes are tender but not falling apart, about 20 minutes. Drain well and return to the pot off the heat; discard the bay leaves. 2. Add the half-and-half, 2 tablespoons butter and a few grinds of pepper to the pot. Mash the potatoes until very smooth. Add the mascarpone and mash until creamy, adding more half-and-half as needed to loosen. Season with salt and pepper. Transfer to a serving dish. 3. Melt the remaining 2 tablespoons butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter starts browning, 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute. Add a pinch of salt and swirl to dissolve; pour over the potatoes before serving.

BRAISED CHARD WITH DRIED CRANBERRIES 1 ½ ¼ 1 2

cup low-sodium chicken broth cup dried cranberries cup extra-virgin olive oil large red onion, sliced large bunches red Swiss chard, stems cut into 1-inch pieces, leaves cut into 2-inch pieces ¼ teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 6 to 8

1. Warm the chicken broth in a small saucepan. Remove from the heat and add the dried cranberries; set aside to plump. 2. Meanwhile, heat 3 tablespoons olive oil in a large pot over medium heat. Add the red onion and chard stems and cook, stirring, until the stems are just tender, 10 to 12 minutes. Add the nutmeg, 1 teaspoon salt and a few grinds of pepper. Add the chicken broth and dried cranberries. Add the chard leaves, pressing them down to fit, if needed. Cover and simmer until the leaves just start to wilt, 1 to 2 minutes. Uncover and increase the heat to medium high. Cook until the leaves are just tender, 3 to 5 minutes. Season with salt. 3. Transfer the chard mixture to a serving bowl with tongs, leaving the liquid in the pot. Stir the remaining 1 tablespoon olive oil into the liquid and increase the heat to high. Bring to a boil and cook until the liquid is syrupy, about 2 minutes. Pour over the chard.

ROASTED BRUSSELS SPROUTS WITH GRAPES 2

pounds Brussels sprouts, trimmed and halved if large 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 2 cups red seedless grapes 2 teaspoons chopped fresh thyme 1 bunch scallions, cut into 1-inch pieces 2 tablespoons honey ¼ cup chopped skinned hazelnuts

ACTIVE: 45 min l TOTAL: 45 min l SERVES: 6 to 8

1. Put a baking sheet on the middle oven rack and preheat to 450˚. Toss the Brussels sprouts with the olive oil, ½ teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes. 2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

ROASTED CARROTS AND BEETS WITH PECAN PESTO 1½ pounds carrots, cut into 2-inch pieces and halved lengthwise if large ⅓ cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 6 medium beets (about 1½ pounds) ¼ cup pecans 1 cup fresh parsley 1 cup fresh mint 1 clove garlic 1 teaspoon finely grated lemon zest 2 tablespoons grated parmesan cheese

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ACTIVE: 25 min l TOTAL: 1 hr 10 min l SERVES: 6 to 8

1. Preheat the oven to 425˚. Toss the carrots with 1 tablespoon olive oil, ½ teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour. 2. Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining ⅓ cup olive oil and puree until smooth. Add the parmesan and pulse to combine. 3. Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.


braised chard with dried cranberries

mashed potatoes with fried sage

roasted brussels sprouts with grapes

roasted carrots and beets with pecan pesto


sweet potato gratin

spiced root vegetables with pumpkin seeds

roasted cauliflower with green beans and mushrooms


Thanksgiving CookbooK 2017

Vegetables

SWEET POTATO GRATIN

ACTIVE: 30 min l TOTAL: 1 hr 20 min l SERVES: 6 to 8

1

tablespoon unsalted butter, plus more for the dish ¼ cup breadcrumbs ¼ cup crushed gingersnap cookies 2 cups heavy cream ¼ cup pure maple syrup 2 teaspoons fresh thyme ¼ teaspoon ground allspice Kosher salt Pinch of cayenne pepper 3 pounds sweet potatoes (6 to 8 medium), peeled and sliced ¼ inch thick

1. Preheat the oven to 375˚. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside. 2. Combine the heavy cream, maple syrup, thyme, allspice, 1½ teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat. 3. Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

SPICED ROOT VEGETABLES WITH PUMPKIN SEEDS 2 2 1

teaspoons coriander seeds teaspoons cumin seeds pound parsnips, peeled, trimmed and halved or quartered lengthwise 1 pound turnips, peeled, halved and cut into small wedges ½ celery root (about 1 pound), peeled and cut into ¾-inch pieces ¼ cup extra-virgin olive oil 3 cloves garlic, grated 1 teaspoon paprika Kosher salt and freshly ground pepper ¼ cup unsalted pepitas (green pumpkin seeds) Flaky sea salt Chopped fresh cilantro, for topping

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

1. Preheat the oven to 425˚. Coarsely grind the coriander and cumin seeds in a spice grinder (or crush with the bottom of a skillet). Combine the parsnips, turnips, celery root, olive oil, garlic, ground spices, paprika, 1½ teaspoons kosher salt and a few grinds of pepper in a large bowl; toss to coat. Divide the vegetables between 2 rimmed baking sheets and spread in an even layer. Roast until lightly browned around the edges, about 30 minutes. 2. Sprinkle the vegetables with the pepitas and gently stir. Continue to roast until the vegetables are tender and the pepitas are lightly toasted, about 15 more minutes. Transfer to a serving dish. Sprinkle with sea salt and cilantro.

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS ACTIVE: 30 min l TOTAL: 50 min l SERVES: 6 to 8

Kosher salt 1 pound green beans, trimmed 1 head cauliflower, cut into florets 6 tablespoons extra-virgin olive oil Freshly ground pepper 4 ounces slab bacon, diced 8 ounces oyster mushrooms, trimmed and separated into smaller pieces 8 ounces shiitake mushrooms, stemmed and thickly sliced 4 shallots, thickly sliced 4 tablespoons white wine vinegar ¼ cup chopped fresh parsley 1 tablespoon chopped fresh tarragon

1. Put a baking sheet on the bottom oven rack and preheat to 450˚. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl. 2. Meanwhile, toss the cauliflower with 2 tablespoons olive oil, ½ teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes. 3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel–lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon. 4. Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

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Beginner’s Cinnamon Rolls Ingredients ROLLS 4½–5 cups all-purpose flour ¹∕³ cup sugar 2 packets Fleischmann’s® RapidRise Yeast 1 teaspoon salt 6 tablespoons butter or margarine 1 egg FILLING ¹∕³ cup sugar 2 teaspoons ground cinnamon 3 tablespoons butter or margarine, very soft FROSTING 2½ cups powdered sugar 2 tablespoons butter or margarine, softened 2–3 tablespoons milk 1 teaspoon pure vanilla extract

Directions COMBINE 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl: stir until blended. Microwave butter in 1½ cups water in 15 second increments until very warm but not hot (butter shouldn’t melt completely). Add, with egg, to flour mixture. BEAT 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 more cup flour; beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball. KNEAD on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes. For filling, combine sugar and cinnamon in a small bowl. Set aside. ROLL dough into a 15x10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough, stopping ½-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. PLACE cut sides down in greased 13x9-inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour.

EXTRAORDINARY season. But a personal, homemade touch doesn’t have to be reserved for special occasions. With Fleischmann’s® RapidRise Yeast, you can make fresh baked goods quickly and easily for every meal. Get inspired to makeover breakfast and bring the family to the table with this recipe for Beginner’s Cinnamon Rolls.

BAKE at 350º for 25 to 30 minutes, or until rolls are golden brown. Cool on wire rack for at least 20 minutes. COMBINE all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over rolls.

HOW TO KNOW WHEN YOUR DOUGH HAS DOUBLED IN SIZE Press the tips of two fingers lightly and quickly about ½-inch into the dough. If the impression you made stays, the dough has doubled.


a homemade taste

Beginner’s Cinnamon Rolls Find delicious recipes at www.BreadWorld.com

©2017 ACH Food Companies, Inc.

Fleischmann’s® makes it easy.


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Bright

ides

Add one of Maneet Chauhan’s vibrant dishes to your Thanksgiving menu. PHOTOGRAPHS BY

BOBBI LIN

Maneet Chauhan didn’t grow up celebrating Thanksgiving, but the Indian-born chef and Chopped judge fell in love with the holiday when she moved to the United States 20 years ago. It reminded her of all the great celebrations she shared with friends and family back home. “I loved that familiar feeling of getting together over food,” she says. A couple of years ago, Maneet started putting an Indian spin on traditional Thanksgiving dishes and serving them at her Nashville restaurant, Chauhan Ale & Masala House. Since then, Thanksgiving has become the restaurant’s busiest day of the year! Here’s her cranberry chutney recipe, plus two other favorite sides.

CRANBERRY-GINGER FIVE-SPICE CHUTNEY ACTIVE: 15 min l TOTAL: 1½ hr l SERVES: 4 to 6

FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: KARIN OLSEN.

2 2

tablespoons coconut oil or olive oil tablespoons panch phoron (Bengali five-spice blend) 1 pound cranberries, thawed if frozen 1 cup packed light brown sugar ½ cup distilled white vinegar 2 tablespoons grated peeled fresh ginger ½ teaspoon chili powder Kosher salt

1. Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes. 2. Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.

Panch phoron is a mix of cumin, fennel, mustard, nigella and fenugreek seeds. It gives this chutney a unique savory flavor.

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GREEN BEAN PORIYAL

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 to 6

1 ½ 8 ½

tablespoon vegetable oil teaspoon mustard seeds fresh curry leaves cup salted roasted peanuts, lightly crushed ¼ cup roasted chana dal 1 pound green beans, trimmed and cut on the bias into 2-inch pieces Juice of 2 limes 1 jalapeño or other green chile pepper, finely chopped with seeds 2 tablespoons chopped fresh cilantro Kosher salt ½ cup frozen grated coconut

Chana dal, or dried split chickpeas, gives this dish a nutty flavor and crunch.

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1. Heat the vegetable oil in a large saucepan over medium-high heat. Add the mustard seeds, curry leaves, peanuts and chana dal; when the mustard seeds start to crackle and toast, add the green beans and sauté until they are almost tender and bright green, about 4 minutes. 2. Add the lime juice, jalapeño, cilantro and a pinch of salt; cook 1 more minute. Add the coconut and stir until warmed through. Discard the curry leaves. Taste and adjust the seasoning with salt. Serve hot or refrigerate and serve cold.


At College Inn,Ž our broths and stocks are carefully crafted and simmered with the finest ingredients for the richest flavor. Visit collegeinn.com for recipes and more. Serving Suggestion Š2017 College Inn Foods, Inc. All Rights Reserved.


SWEET POTATO AND STAR FRUIT CHAAT ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4 to 6

1

pound sweet potatoes, peeled and cut into ½-inch pieces 1 star fruit, sliced 1 to 3 jalapeños or other green chile peppers (depending on desired heat), finely chopped with seeds Juice of ½ lemon 1 teaspoon chaat masala spice mix ½ teaspoon roasted ground cumin (or 1 teaspoon cumin seeds, toasted and ground) ½ teaspoon chili powder Kosher salt Tamarind and/or mint-cilantro chutney, chopped fresh cilantro and pomegranate seeds, for topping

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1. Place the sweet potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the sweet potatoes are just tender, about 5 minutes. Drain and transfer to a large bowl. 2. Add the star fruit, jalapeños, lemon juice, chaat masala, cumin, chili powder and a pinch of salt and mix until combined. Drizzle with chutney and top with cilantro and pomegranate seeds. Serve warm or at room temperature.

Chaat is traditionally a snack, so this recipe makes a small portion; you might want to double it for a crowd.


STRANGE BUT TRUE: SPREADING HELLMANN’S® ON THE OUTSIDE OF YOUR BREAD MAKES A GRILLED CHEESE PERFECTLY CRISPY. ADD YOUR THANKSGIVING LEFTOVERS - CRANBERRY, KALE, OR TURKEY FOR THE ULTIMATE LEFTOVERS #STRANGEWICH.

©Unilever 2017


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2017 PURE LEAF is a trademark of the Unilever Group of Companies used under license.


50 50

Rice Dishes These easy sides are perfect for Thanksgiving—or anytime!

FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: PAIGE HICKS.

PHOTOGRAPHS BY

CON POULOS

affron Jewel Rice No. 23 NOVEMBER 2017

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urkeyÂŻBroccoli Rice Casserole No. 38

Chinese ausage Rice Pancakes No. 47

Curried Rice with Raisins and Cashews No. 21


Apricot¯Pistachio Wild Rice No. 35

Mushroom Risotto No. 10

Brown Rice- tuffed Acorn quash No. 24 NOVEMBER 2017

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50

Rice Dishes

PHOTOGRAPHS BY

CON POULOS


50 Rice Dishes Each recipe serves 6 to 8.

1. Lemon Rice Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then stir in the zest and juice of 1 lemon and ¼ cup chopped chives; season with salt. 2. Citrus Rice Make Lemon Rice (No. 1), adding ½ teaspoon each grated orange zest and lime zest with the lemon zest. Gently stir in the chopped segments of 2 oranges. 3. Toasted Garlic Rice Sauté 8 sliced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, 2 minutes; remove to a plate. Add 2 cups basmati rice to the pan and toast, stirring, 2 to 3 minutes. Add 3 cups water and 1 teaspoon kosher salt; bring to a simmer. Reduce the heat to low and stir, then cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff and top with the garlic.

7. Basic Risotto Heat 4 cups chicken broth and 3 cups water in a saucepan. Heat ¼ cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and ½ cup chopped shallots and cook until tender, 5 minutes. Add 2 cups arborio rice and 1 teaspoon kosher salt and toast, stirring, 1 minute. Add ¾ cup white wine and simmer until absorbed. Stir in enough warm broth to cover the rice; continue to cook, stirring occasionally and adding more broth as needed to keep the rice covered, until al dente, 18 to 20 minutes. Remove from the heat and stir in 1 cup grated parmesan, ¼ cup chopped parsley and 2 tablespoons butter. Season with salt and pepper.

4. Toasted Garlic and Sage Rice Make Toasted Garlic Rice (No. 3), frying 8 small sage leaves with the garlic; use for garnish. 5. Tomato-Rosemary Rice Sauté 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1½ cups water and 1¼ teaspoons kosher salt; bring to a boil. Reduce the heat to low, add 1 rosemary sprig and stir, then cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then fluff; discard the rosemary sprig. 6. Tomato-Rosemary Rice with Pancetta Brown 4 ounces chopped pancetta in 2 tablespoons olive oil in a skillet, 5 minutes. Stir in 1 chopped small head escarole and cook until wilted. Make Tomato-Rosemary Rice (No. 5); stir in the pancetta mixture.

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8. Pumpkin-Sage Risotto Make Basic Risotto (No. 7), stirring in 1 tablespoon chopped sage and ¼ teaspoon nutmeg before adding the rice. Stir in 1 cup canned pumpkin puree with the final addition of broth. 9. Red Wine Risotto Make Basic Risotto (No. 7), browning 8 ounces crumbled sausage (casings removed) in the olive oil before adding the leeks. Stir in 2 tablespoons tomato paste before adding the rice and replace the white wine with red wine. Stir in 4 cups baby spinach with the final addition of broth.


50 Rice Dishes

10. Mushroom Risotto Make Basic Risotto (No. 7), warming the broth mixture with ¼ cup chopped dried porcini mushrooms. Brown 1½ pounds sliced mixed mushrooms and 2 teaspoons chopped thyme in the olive oil before adding the leeks. Use ½ cup parmesan and ½ cup truffle pecorino. 11. Seafood Risotto Make Basic Risotto (No. 7), warming the broth mixture with 1 teaspoon saffron threads and omitting the parmesan. Stir 8 ounces chopped cooked shrimp and the chopped meat from 1 cooked lobster into the finished risotto; warm through.

FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: PAIGE HICKS.

12. Arancini Mix 2 cups leftover Basic Risotto (No. 7) with ½ cup each grated parmesan and thawed frozen peas and 1 lightly beaten egg. Form into 12 balls, pressing a small cube of mozzarella into the center of each. Dredge in flour, then beaten eggs, then breadcrumbs. Refrigerate 30 minutes. Working in two batches, deep-fry in 365˚ vegetable oil until golden brown, about 4 minutes. Serve with warm marinara sauce.

15. greek Rice Salad Whisk 1½ cups plain yogurt with ¼ cup each lemon juice and olive oil in a large bowl. Stir in 6 cups cooled cooked basmati rice, 3 sliced Persian cucumbers and ½ cup each chopped dill and mint; season with salt and pepper. 16. Mexican Rice Salad Whisk ½ cup mayonnaise with the juice of 2 limes and 1 teaspoon ground cumin in a large bowl. Add 4 cups cooled cooked converted rice, 2 cups thawed frozen corn and ½ cup each chopped cilantro, scallions and crumbled Cotija cheese; season with salt. Sprinkle with chili powder and serve with lime wedges. 17. Queso Rice Combine 2 cups converted rice, 3 cups water, 2 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 20 minutes. Let sit, covered, 5 minutes, then stir in 1 cup cubed processed cheese (such as Velveeta) and ½ cup salsa until smooth; season with salt. Top with sliced scallions.

13. Pesto Rice Puree 2 cups fresh basil, 2 tablespoons toasted pine nuts, 1 small garlic clove and ½ teaspoon kosher salt in a food processor. With the machine running, slowly add ¼ cup olive oil. Cook 2 cups carnaroli or arborio rice in salted boiling water until tender, 10 minutes. Drain and transfer to a large bowl; let cool slightly. Stir in the pesto, ¼ cup parmesan and ½ teaspoon lemon zest. 14. Tomato-Basil Rice Sauté 1 small chopped onion in 1 tablespoon olive oil in a saucepan over medium heat, 5 minutes. Stir in 2 cups converted rice, then add one 15-ounce can tomato sauce and 1¼ cups water. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then stir in ½ cup chopped basil and season with salt.

18. Pimiento Cheese Rice Make Queso Rice (No. 17), replacing the processed cheese with 1 cup cubed cheddar cheese and ¼ cup softened cream cheese, and the salsa with chopped pimientos; season with cayenne.

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50 Rice Dishes

19. Moroccan Black Rice Cook 1½ cups black (forbidden) rice as the label directs; let cool. Toss with ¼ cup each chopped pitted green olives and parsley and 2 tablespoons each harissa (or other chile paste) and finely chopped preserved lemon; season with salt. 20. Curried Rice Sauté 1 chopped onion in 3 tablespoons butter in a saucepan over medium heat, 5 minutes. Stir in 2½ teaspoons curry powder, then add 2 cups basmati rice and toast, stirring, about 1 minute. Add 3 cups water and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff.

23. Saffron Jewel Rice Bring 2 cups water, ½ cup sugar and a pinch of salt to a simmer in a saucepan. Add ¼ cup each thinly sliced orange zest and grated carrots and cook until tender, about 4 minutes; drain. Cook ⅓ cup each pistachios, slivered almonds and dried cranberries and ¼ teaspoon each ground cumin and kosher salt in a skillet with butter until toasted, 3 minutes. Make Saffron Rice (No. 22); scatter the orangecarrot and pistachio mixtures over the rice. 24. Brown Rice–Stuffed Acorn Squash Combine 1 cup cooked brown rice with ½ cup each chopped celery, parsley, scallions and cooked chestnuts; season with salt. Halve and seed 2 small acorn squash; brush the insides with olive oil and season with salt. Transfer to a baking sheet and bake at 425˚ until tender, 35 to 40 minutes. Stuff with the rice mixture and dot with butter. Continue baking until crisp, 20 minutes. 25. Brown Rice with Leeks Sauté 2 sliced leeks in 3 tablespoons butter in a saucepan over medium heat, 8 minutes. Stir in 2 cups brown rice, 3 cups chicken broth, 2 bay leaves and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 minutes. Let sit, covered, 5 minutes. Stir in ½ cup chopped parsley.

21. Curried Rice with Raisins and cashews Make Curried Rice (No. 20); stir in ½ cup each golden raisins, chopped cashews and chopped cilantro. 22. Saffron Rice Sauté 1 chopped onion in 3 tablespoons butter in a saucepan over medium heat, 5 minutes. Stir in 2 cups basmati rice and 1 teaspoon each saffron threads and kosher salt. Add 3 cups chicken broth; bring to a simmer. Reduce the heat to low and stir, then cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff.

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26. Brown Rice with Ham and Brie Make Brown Rice with Leeks (No. 25); stir in 1 cup each chopped cooked ham and cubed brie (rind removed). 27. Rice with Green Beans and almonds Cook 1½ cups long-grain white rice as the label directs. Microwave 8 ounces halved thin green beans with 1 tablespoon water, covered, until tender, 3 to 4 minutes. Sauté ½ cup sliced almonds in 3 tablespoons butter until the butter is browned; stir into the rice along with the green beans, 1 teaspoon lemon zest and 1 tablespoon lemon juice; season with salt and pepper.


50 Rice Dishes

28. Baked Rice Pilaf Sauté 1 chopped shallot in 2 tablespoons butter in an ovenproof saucepan over medium heat, 5 minutes. Stir in 2 cups long-grain white rice, 2 bay leaves and 1 teaspoon kosher salt. Stir in 3 cups warm chicken broth; bring to a boil. Stir, then cover and bake at 350˚ until the rice is tender, 18 to 20 minutes. Let sit, covered, 10 minutes. Discard the bay leaves.

34. Chipotle-Maple Red Rice Cook 2 cups red rice in salted boiling water until tender, 30 minutes. Drain and transfer to a bowl.

29. Spiced Rice Pilaf Make Baked Rice Pilaf (No. 28), replacing the bay leaves with 1 broken cinnamon stick, 4 slices fresh ginger and 3 wide strips lemon zest; discard before serving. 30. Mushroom-Thyme Rice Pilaf Make Baked Rice Pilaf (No. 28), adding 8 ounces finely chopped white mushrooms with the shallot; sauté until the liquid evaporates, 20 minutes. Replace the bay leaves with 2 thyme sprigs. 31. Poblano Rice Puree 1 seeded poblano pepper with ½ cup each fresh parsley and cilantro, ⅓ cup chicken broth, 1 scallion and 1 garlic clove until smooth. Make Baked Rice Pilaf (No. 28), replacing the shallot with the poblano puree; sauté 2 minutes. Use only 2½ cups chicken broth. 32. Rice With Vermicelli Toast ½ cup chopped vermicelli in 2 tablespoons butter in a large pot over high heat. Add 2 cups converted rice, 4 cups beef broth and 1 teaspoon each garlic powder, onion powder and kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 25 minutes. Let sit, covered, 5 minutes, then stir in 2 tablespoons butter; season with salt. 33. Cranberry-Almond Black Rice Cook 1½ cups black (forbidden) rice as the label directs; let cool. Toss with ½ cup each chopped smoked almonds and dried cranberries, 2 tablespoons each chopped parsley and lemon juice and 1 tablespoon olive oil; season with salt.

Season with salt and pepper.

36. Jambalaya Fried Rice Brown 8 ounces diced andouille sausage in olive oil in a large skillet over medium-high heat; remove to a bowl. Add 2 chopped celery stalks, 1 chopped onion and 1 chopped green bell pepper to the skillet. Sauté until crisp-tender, about 3 minutes. Add 3 minced garlic cloves and 1½ teaspoons Cajun seasoning; cook 30 seconds. Add 4 cups cooled cooked white rice and 2 cups thawed frozen chopped collard greens. Cook, stirring, until warmed through. Stir in the andouille and season with salt.

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50 Rice Dishes

40. Dirty Rice Brown 8 ounces crumbled spicy sausage (casings removed) in 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in 8 ounces chopped chicken livers, 1 chopped red bell pepper, 1 bunch chopped scallions, 2 chopped celery stalks and 2 teaspoons chopped thyme. Cook until the vegetables are almost tender, 8 minutes. Stir in 4 cups cooked white rice and ¼ cup chopped parsley. Cook, tossing, until warmed through; season with salt.

37. Thanksgiving Fried Rice Sauté 1 sliced celery stalk, 1 sliced scallion, ¾ cup diced roasted turkey, ¼ cup chopped dried cranberries and ¼ teaspoon poultry seasoning in 1 tablespoon butter in a large nonstick skillet until golden. Add another 1 tablespoon butter and 3 cups cooled cooked white rice; cook, stirring, until lightly browned, 3 minutes. Season with salt and pepper. Top with parsley. 38. Turkey-Broccoli Rice Casserole Bring 3 cups half-and-half to a simmer; whisk in 8 ounces cream cheese. Stir in 3 cups cooked white rice, 3 cups each cooked broccoli and chopped roasted turkey and the zest of 1 lemon; season with salt and pepper. Spread in a 4-quart baking dish; bake at 400˚ until bubbling, 25 to 30 minutes. Top with 1 cup grated cheddar and broil until browned. 39. Hoppin’ John Rice Cook 4 chopped thick-cut bacon slices in a Dutch oven over medium heat until crisp. Add 1 chopped onion, 2 chopped celery stalks and 4 chopped garlic cloves and cook until tender, 8 minutes. Add one 16-ounce bag frozen black-eyed peas and 1 cup water. Cover and simmer until tender, 12 minutes. Stir in 3 cups cooked white rice and ¼ cup parsley and cook, tossing, until warmed through. Serve with hot sauce.

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41. Sausage-Rice Stuffing Make Dirty Rice (No. 40), using sweet sausage in place of spicy sausage, omitting the chicken livers and adding 2 teaspoons chopped sage with the thyme; cool slightly. Toss with 2 beaten eggs and ½ cup chicken broth. Bake in a buttered 2-quart baking dish at 375˚ until golden, 30 minutes. 42. Jamaican Rice Sauté 4 chopped scallions with 1 teaspoon each chopped garlic and thyme in 3 tablespoons butter in a saucepan until softened. Add one 15-ounce can red kidney beans (undrained), one 14-ounce can coconut milk, 1½ cups water, 1 Scotch bonnet chile, 1 tablespoon kosher salt and ½ teaspoon each ground allspice and pepper; bring to a boil. Stir in 2 cups long-grain white rice. Reduce the heat to low. Cover and cook until tender, about 35 minutes. Let sit, covered, 5 minutes, then fluff. 43. Cheddar-beer Rice Combine 2 cups brown rice, 1½ cups each water and beer (wheat or brown ale), 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 to 50 minutes. Let sit, covered, 5 minutes, then stir in 1½ cups shredded mild cheddar and 1 teaspoon dijon mustard until the cheese melts. Top with chopped parsley.


50 Rice Dishes

44. Latin Rice with Pigeon Peas Cook 4 chopped bacon slices in 1 tablespoon olive oil in a large pot until crisp. Add 2 cups water, one 15-ounce can pigeon peas (drained and rinsed), ½ cup each jarred sofrito and sliced green olives and 1 teaspoon each ground cumin and dried oregano; bring to a boil. Add 1½ cups medium-grain white rice. Reduce the heat to low and stir, then cover and cook until tender, about 40 minutes. Let sit, covered, 5 minutes, then fluff.

47. Chinese Sausage Rice Pancakes Mix 3 cups leftover Ginger-Sesame Rice (No. 46) with 2 lightly beaten eggs and ½ cup chopped dried Chinese sausage. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop the rice (about ⅓ cup per pancake) into the skillet and gently flatten with a spatula. Cook until golden brown, 4 to 5 minutes per side, adding more oil as needed. Serve with soy sauce and/or Sriracha. Makes about 10. 48. Korean Beef Fried Rice Season 8 ounces ground beef with 1 teaspoon kosher salt and brown in 2 tablespoons vegetable oil in a large skillet over high heat. Add 1 cup chopped kimchi and 4 chopped scallions; cook until the liquid evaporates. Add 3 cups cooled cooked white rice and 1 teaspoon each soy sauce and sesame oil. Cook, stirring, until warmed through, 3 minutes. Top with fried eggs.

45. Southwestern Rice-Stuffed Peppers Combine 2 cups cooked white rice with 1 cup each canned chili beans and fire-roasted corn and 1 bunch chopped scallions. Stuff 4 halved small bell peppers with the rice mixture and top with ¾ cup grated pepper jack cheese; arrange in a baking dish and pour ½ cup water around the peppers. Cover with foil and bake at 400˚ until tender, 30 to 35 minutes. Uncover and bake until browned, 10 minutes. Top with sour cream and cilantro. 46. Ginger-Sesame Rice Cook 2 cups jasmine rice as the label directs. Toast 1 tablespoon each grated peeled ginger and sesame seeds in 2 tablespoons vegetable oil in a small skillet until sizzling, 3 minutes, then pour over the rice. Stir in 1 sliced scallion and season with salt.

49. Herbed Coconut Rice Combine 2 cups jasmine rice, 1½ cups water, one 14-ounce can light coconut milk, 4 slices ginger and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 15 minutes. Let sit, covered, 5 minutes, then stir in ¼ cup each chopped cilantro and mint. 50. Coconut-Lemongrass Rice Melt 2 tablespoons coconut oil in a saucepan over medium-high heat. Add 2 cups jasmine rice and toast, stirring, about 2 minutes. Stir in 3 cups water, 1 stalk lemongrass (smashed and cut into 1-inch pieces) and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff and discard the lemongrass. Season with salt.

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outhwestern Rice¯ tuffed Peppers No. 45

Pumpkin¯ age Risotto No. 8

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anksgiving ried Rice No. 37

Pimiento Cheese Rice No. 18

ausage¯Rice tuffing No. 41

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Ina Garten turns everyone’s favorite fall ingredient into three amazing desserts. PHOTOGRAPHS BY

Thanksgiving is hands-down

STEVE GIRALT

Pumpkin pice Cupcakes with Maple rosting

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

my favorite holiday. I insist on being the one to cook it every year, and for dessert, I just can’t help myself— I have to make a whole buffet of sweets in all different sizes and shapes. I love switching up the choices every year, but one thing I always make is a pumpkin dessert. Pumpkin is such a great ingredient when you layer it with lots of sweet and spicy flavors. I used cinnamon and nutmeg in these recipes and balanced the spices with a touch of sweetness: crushed toffee bars on the cupcakes, maple syrup in the flan and ginger cookies in the parfait. It always amazes me that you can transform such a simple, earthy ingredient like pumpkin into a glorious dessert. The only problem I’ll have this year is deciding which one I’m going to eat!

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FLAN RECIPE FROM COOKING FOR JEFFREY: A BAREFOOT CONTESSA COOKBOOK. COPYRIGHT © 2016 BY INA GARTEN. PARFAIT RECIPE FROM BAREFOOT CONTESSA AT HOME. COPYRIGHT © 2006 BY INA GARTEN. CUPCAKE RECIPE FROM BAREFOOT CONTESSA FOOLPROOF. COPYRIGHT © 2012 BY INA GARTEN. BY ARRANGEMENT WITH CLARKSON/POTTER PUBLISHERS, A DIVISION OF RANDOM HOUSE, LLC.

Pumpkin lan with Maple Caramel

The flan can be prepared and refrigerated in the pan for up to 3 days. Turn out just before serving.

Pumpkin Mousse Parfait

NOVEMBER 2017

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PUMPKIN FLAN WITH MAPLE CARAMEL

PUMPKIN MOUSSE PARFAIT

ACTIVE: 30 min l TOTAL: 5 hr 10 min SERVES: 8 to 10

ACTIVE: 25 min l TOTAL: 4 hr 35 min SERVES: 8 to 10

FOR THE CARAMEL ¾ cup sugar ⅓ cup pure Grade A maple syrup ½ teaspoon fleur de sel

¼ 1

FOR THE PUMPKIN FLAN 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 1 cup canned pumpkin puree (not pie filling) ½ cup (4 ounces) Italian mascarpone 4 extra-large eggs 1 teaspoon pure vanilla extract ½ teaspoon pure maple extract, such as Boyajian 2 teaspoons grated orange zest (2 oranges) 1½ teaspoons ground cinnamon ½ teaspoon ground nutmeg 1. Preheat the oven to 350˚. 2. For the caramel, combine the sugar, maple syrup and ⅓ cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230˚ on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes. 3. Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine. 4. Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out! 5. Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

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cup dark rum packet (2 teaspoons) unflavored gelatin powder 1 (15-ounce) can pumpkin puree (not pie filling) ½ cup granulated sugar ½ cup light brown sugar, lightly packed 2 extra-large egg yolks 2 teaspoons grated orange zest ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon kosher salt 1½ cups cold heavy cream 1½ teaspoons pure vanilla extract Sweetened Whipped Cream (recipe follows) 8 to 10 chopped ginger cookies 1. Place the rum in a heatproof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften. 2. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. 3. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and cookies.

SWEETENED WHIPPED CREAM 1 1 1

cup cold heavy cream tablespoon sugar teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!

PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING ACTIVE: 40 min l TOTAL: 1 hr (plus cooling) MAKES: 10 cupcakes

½

cup vegetable oil, plus extra for greasing the pan 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon kosher salt 2 extra-large eggs, at room temperature 1 cup canned pumpkin puree (not pie filling) ½ cup granulated sugar ½ cup light brown sugar, lightly packed Maple Frosting (recipe follows) ½ cup coarsely chopped Heath bars, for serving (two 1.4-ounce bars) 1. Preheat the oven to 350˚. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners. 2. Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the ½ cup vegetable oil. Add the flour mixture and stir to combine. 3. Scoop the batter into the prepared tins (I use a 2¼-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.

MAPLE FROSTING 6 3 2 ½ 2

ounces cream cheese, at room temperature tablespoons unsalted butter, at room temperature tablespoons pure maple syrup teaspoon pure vanilla extract cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners’ sugar and mix until smooth.


Nothing comes before coffee. That’s why we’re introducing a whole new line of espresso drinks from McCafé®. Café-quality from beans to espresso machines.

vanilla latte new

peppermint mocha*

iced caramel macchiato

À la carte only. Limited time only at participating McDonald’s. Cannot be combined with any other offer or any combo meal. *Peppermint Mocha available through December 2017 at participating McDonald’s. © 2017 McDonald’s.


presents

Easy Does It! Make Holiday Baking A Breeze This holiday season, go from fridge to oven in minutes with new Country Crock® Buttery Sticks! They are soft and creamy right out of the refrigerator—no softening needed. With 45% less saturated fat than butter* and delicious country fresh taste, Country Crock® Buttery Sticks are bound to be your new Thanksgiving tradition!

Pumpkin Whoopie Pies ACTIVE: 20 minutes | TOTAL: 28 minutes | SERVES: 12 INGREDIENTS Cookie 6 tablespoons Country Crock® Buttery Sticks 1¼ cups granulated sugar 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1 tablespoon pumpkin pie spice 1½ teaspoons baking soda 1 teaspoon salt ⅔ cup solid packed canned pumpkin

Filling 2 packages (8 oz) cream cheese, at room temperature 1 cup confectioners sugar 1 teaspoon vanilla extract

*Country Crock® Buttery Sticks: 3.5g saturated fat, 11g total fat; Butter: 7g saturated fat, 11g total fat

DIRECTIONS Preheat oven to 375°. For COOKIE, beat Country Crock® Buttery Sticks and granulated sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Add egg and vanilla and beat until blended. Stir in flour, pumpkin pie spice, baking soda and salt and beat until blended. Beat in pumpkin. Press with wet hands into 3-inch rounds. Bake 8 to 10 minutes or until edges are golden and cookie is set. Cool pan on wire rack 2 minutes. Transfer cookies to rack and cool completely. For FILLING, beat cream cheese, confectioners sugar and vanilla in large bowl with electric mixer until smooth. Spread filling on flat sides of 12 cookies. Top with remaining cookies, flat side down.


Baking Made Easier

No Softening Needed

New Country Crock® Buttery Sticks are delicious, soft and creamy — so they’re ready to bake when you are. Use like butter one for one in all your favorite recipes! Get recipes at ©Unilever 2017

CountryCrock.com


An All- tar

Finish Top off your feast with one (or more!) of these tasty pies. PHOTOGRAPHS BY

RYAN LIEBE

CREDIT

“A graham cracker crust is almost foolproof, and its sweetness goes really well with the pumpkin.” —Bobby Flay

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BOBBY’S PUMPKIN PIE WITH BOURBON-MAPLE WHIPPED CREAM AND CINNAMON CRUNCH ACTIVE: 1 hr l TOTAL: 2 hr 15 min (plus cooling) l SERVES: 8

FOR THE CINNAMON CRUNCH ½ cup all-purpose flour ½ cup quick-cooking oats ½ cup light muscovado sugar 1 teaspoon ground cinnamon 7 tablespoons cold unsalted butter, cut into small cubes FOR THE CRUST 2 cups graham cracker crumbs 1 stick unsalted butter, melted ⅛ teaspoon ground cinnamon 1 large egg, lightly beaten

FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CARLA GONZALEZ-HART.

FOR THE FILLING 3 large eggs, plus 3 egg yolks ¾ cup dark muscovado sugar ¼ cup granulated sugar 2 tablespoons molasses 1½ cups canned pumpkin puree 1¼ teaspoons ground cinnamon, plus more for the top 1 teaspoon ground ginger ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ teaspoon salt 1 cup heavy cream ½ cup whole milk ½ vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons pure vanilla extract) 3 tablespoons unsalted butter, melted FOR THE WHIPPED CREAM 1¼ cups cold heavy cream ½ vanilla bean, split lengthwise, seeds scraped out 2 tablespoons Grade B maple syrup 1 to 2 tablespoons bourbon

1. Make the cinnamon crunch: Preheat the oven to 350˚. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on. 2. Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack. 3. Reduce the oven temperature to 300˚. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter. 4. Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours. 5. Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch.


ACTIVE: 50 min l TOTAL: 2½ hr (plus cooling) l SERVES: 8

FOR THE CRUST 2¼ cups all-purpose flour, plus more for dusting 1 teaspoon granulated sugar ¼ teaspoon kosher salt 2 sticks cold unsalted butter, cut into ½-inch pieces 1 cup grated extra-sharp white cheddar cheese (about 4 ounces) 6 to 7 tablespoons cold water FOR THE FILLING 2 pounds Granny Smith apples, peeled and sliced into ¼-inch wedges 1½ pounds Braeburn apples, peeled and sliced into ¼-inch wedges ½ cup all-purpose flour ½ cup granulated sugar ¼ cup packed light brown sugar ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg 2 tablespoons unsalted butter, sliced into pats 1 large egg beaten with 1 tablespoon water 1 tablespoon turbinado sugar

“Apple pie without cheese is like a kiss without a squeeze.” —Nancy Fuller 120

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1. Make the crust: Combine the flour, granulated sugar and salt in a food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until the cheese is in small chunks and combined into the mixture. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water and mix with a rubber spatula until the flour is moistened. Add another tablespoon of water only if needed. Divide the dough in half, shape each half into a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes. 2. Meanwhile, make the filling: Combine the apples, flour, granulated sugar, brown sugar, cinnamon and nutmeg in a large bowl and toss to combine. 3. Put a baking sheet on the middle oven rack and preheat to 425˚. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges of the crust with the egg wash. Roll out the other disk of dough slightly smaller than the first. Place on top of the pie and press the edges together to seal. Trim the crust so you are left with a 1-inch overhang. Tuck the crust edge under itself and crimp. Brush the top crust with the egg wash and sprinkle with the turbinado sugar. Make several air slits in the center of the pie. 4. Place the pie on the hot baking sheet and bake for 25 minutes. Reduce the oven temperature to 350˚ and bake until golden brown and bubbling, 1 hour to 1 hour 15 minutes longer. Let cool at least 3 hours before slicing.

EXCERPTED FROM THE BOOK FARMHOUSE RULES BY NANCY FULLER. COPYRIGHT © 2015 BY FULLER FARM, LLC. REPRINTED BY PERMISSION OF GRAND CENTRAL LIFE & STYLE. ALL RIGHTS RESERVED.

NANCY’S APPLE PIE WITH CHEDDAR CHEESE CRUST


“Topping this pie with pecan halves makes it so pretty.” —Trisha Yearwood

TRISHA’S PECAN PIE

ACTIVE: 20 min l TOTAL: 1 hr 15 min (plus cooling) l SERVES: 8

1

piece refrigerated pie dough (or 1 disk homemade dough; see right) 1 tablespoon all-purpose flour, plus more for dusting 1 cup packed light brown sugar ½ cup granulated sugar 2 large eggs 2 cups pecan halves, 1 cup chopped and 1 cup left whole 1 stick unsalted butter, melted 2 tablespoons whole milk 1½ teaspoons pure vanilla extract Vanilla ice cream or whipped cream, for serving

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1. Preheat the oven to 325˚. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9½-inch deep-dish pie plate; fold the overhanging dough under itself and crimp the edges. 2. In a large mixing bowl, whisk the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern. 3. Bake the pie for about 55 minutes. Check for doneness by shaking the pan slightly: The pie should be firm with a slight jiggle in the center. Let cool on a rack, about 2 hours. Serve topped with ice cream or whipped cream.

FOOD NETWORK KITCHEN’S BASIC PIE DOUGH Pulse 2½ cups all-purpose flour with 2 tablespoons sugar and ½ teaspoon salt in a food processor. Add ¼ cup cold shortening and process until combined, 30 seconds. Add 1½ sticks cut-up cold butter; pulse until it is in bean-size bits. Drizzle in 6 tablespoons ice water; pulse until the dough starts coming together. Divide between 2 pieces of plastic wrap; pat each into a disk. Wrap and chill until firm, at least 1 hour. (Makes 2 crusts.)


THANKSGIVING. ALSO PRONOUNCED STOVE TOP.

THE STUFF THANKSGIVING IS MADE OF


“This is a rendition of my grandmother’s world-famous pie— although she didn’t have booze in hers!” —Eddie Jackson

EDDIE’S RUM SWEET POTATO PIE 1¼ pounds sweet potatoes (3 medium) 1 piece refrigerated pie dough (or 1 disk homemade dough; see page 122) All-purpose flour, for dusting ½ cup plus 3 tablespoons granulated sugar ½ cup packed dark brown sugar 4 tablespoons unsalted butter, melted ¼ cup dark rum 1 teaspoon pure vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon minced peeled fresh ginger Pinch of kosher salt 2 large eggs 1 cup canned coconut milk 1 cup cold heavy cream ¼ teaspoon grated orange zest

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ACTIVE: 30 min l TOTAL: 3 hr (plus cooling) l SERVES: 8

1. Preheat the oven to 350˚. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You’ll need 2 cups sweet potato puree.) 2. Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 9½-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool. 3. Combine the sweet potato puree, ½ cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours. 4. Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.


FOR THE CRUST 1 disk homemade pie dough (see page 122) All-purpose flour, for dusting ½ cup chopped bittersweet chocolate (about 3.5 ounces) FOR THE FILLING 2½ cups whole milk 3 ounces unsweetened chocolate, chopped 1 cup sugar 3 tablespoons cornstarch 2 tablespoons all-purpose flour ¾ teaspoon kosher salt 4 extra-large egg yolks, lightly beaten 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract FOR THE WHIPPED CREAM ½ cup mascarpone cheese ¼ cup plus 1 tablespoon sugar 1 vanilla bean, split lengthwise, seeds scraped out 1½ cups cold heavy cream Shaved white, milk and bittersweet chocolate, for decorating

ACTIVE: 1 hr l TOTAL: 4 hr l SERVES: 8

1. Make the crust: Preheat the oven to 375˚. Roll out the pie dough into a 12-inch round on a lightly floured surface, then fit into a 9-inch pie dish. Fold the overhanging dough under itself and crimp the edges. 2. Place a piece of parchment paper in the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking, another 5 minutes. (If the edges are getting too brown, cover them with some foil.) Let the crust cool completely. 3. Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden. 4. Meanwhile, make the filling: Pour 2 cups milk into a heatproof bowl and set over the pan of simmering water. Heat until the milk is almost, but not quite, boiling. Add the unsweetened chocolate and stir until it’s completely melted. Set aside off the heat. 5. In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining ½ cup milk, then stir into the hot chocolate-milk mixture. Return the double boiler to medium-high heat. Whisk in the egg yolks and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly, then pour into the pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold, about 3 hours or overnight. 6. Right before serving, make the whipped cream: Beat the mascarpone, sugar and vanilla seeds in a large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium-stiff peaks. 7. Add the whipped cream to a pastry bag fitted with a large star tip and pipe generously on top of the pie. Sprinkle with shaved chocolate.

“The flavors in this pie are uncomplicated and delicious. Add orange zest, peppermint oil or coffee extract to it if you want to get fancy.” —Duff Goldman

FROM DUFF BAKES BY DUFF GOLDMAN AND SARA GONZALES. COPYRIGHT © 2015 BY DUFF GOLDMAN. REPRINTED BY PERMISSION OF WILLIAM MORROW, AN IMPRINT OF HARPERCOLLINS PUBLISHERS.

DUFF’S CHOCOLATE CREAM PIE


“This is the best, most classic apple pie...but in portable form! My husband, Ladd, loves to cut a slice and head out the door.” —Ree Drummond

FOR THE CRUST 3 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1½ sticks (12 tablespoons) cold unsalted butter ¾ cup cold vegetable shortening 1 large egg 5 tablespoons cold water 1 tablespoon distilled white vinegar FOR THE FILLING 5 Granny Smith apples, peeled and sliced 1 cup cranberries, thawed if frozen ½ cup firmly packed light brown sugar ½ cup granulated sugar 2 tablespoons all-purpose flour ¼ teaspoon salt Juice of ½ lemon 6 tablespoons unsalted butter, cut into chunks 1 large egg beaten with 1 tablespoon water

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ACTIVE: 40 min l TOTAL: 3 hr (plus cooling) l SERVES: 12 to 14 (makes 2 pies)

1. Make the crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 to 4 minutes. 2. Lightly beat the egg with a fork, then add it to the crust mixture. Next, add the cold water and vinegar. Stir the mixture together until it’s just combined. Divide the dough in half and form into disks. Wrap in plastic wrap and freeze until firm, about 1 hour. 3. Make the filling: In a large bowl, toss the apples, cranberries, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple. 4. Line 2 baking sheets with parchment paper. With a rolling pin, begin rolling out the dough disks into 12-inch rounds on a lightly floured surface, rolling from the center outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Loosen the dough with a spatula, lift and carefully place each round on a prepared baking sheet. 5. Preheat the oven to 375˚. Place half the apple-cranberry mixture on 1 dough round and the other half on the other round. Fold in the edges so that the dough covers 2 to 3 inches of the apple-cranberry mixture. No need to be artistic—the more rustic, the better. Freeze the pies 30 minutes. 6. Dot the tops of the pies with the butter chunks. Brush the crust edges with the egg wash. Bake the pies until the filling is golden and bubbling, 35 to 45 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Let the pies cool slightly, then slice into wedges.

FOOD STYLING (THIS PAGE): JAMIE KIMM.

REE’S FLAT APPLE-CRANBERRY PIE


SWEET SIMPLICITY Holiday Baking with Less Sugar and Calories Sweeten up your holidays with Stevia In The Raw®, a zero-calorie sweetener that contains extracts from the sweet leaves of the stevia plant. Stevia In The Raw® Bakers Bag is perfect for baking your favorite treats—no sugar conversions necessary! NO CONVERSION: One cup of Stevia In

RECOMMENDED USE FOR BAKERS:

BOLD FLAVORS WORK BEST:

The Raw® features

Replace HALF the

Stevia In The

the same sweetness

sugar in your recipes

Raw® pairs best

and measures as one

with Stevia In The

with bold flavors

cup of sugar.

Raw® Bakers Bag to

like chocolate,

achieve the proper

peppermint,

browning, rising and

coffee, cinnamon,

caramelizing only

peanut butter,

sugar can provide.

ginger and more.

= 1 Cup Sugar

1 Cup Stevia In The Raw®

Flip over for a perfect holiday potluck recipe: Bourbon-Spiked Pumpkin Pecan Bundt Cake


KICK UP YOUR HOLIDAY BAKING Stevia In The Raw® pairs best with bold flavors like the bourbon and pumpkin spice in this inspired recipe.

BOURBON-SPIKED PUMPKIN PECAN BUNDT CAKE PREP TIME: 20 MINUTES | COOK TIME: 60–70 MINUTES | MAKES 12 SERVINGS

CAKE INGREDIENTS

Heat oven to 325°. Spray 12-cup

1

bundt pan with cooking spray.

cup brown sugar

½ cup Stevia In The Raw®

Beat brown sugar, Stevia In The

1

cup canola oil

Raw®, oil and eggs until combined.

3

large eggs

Beat in pumpkin. Add flour,

1

15-ounce can 100% pure pumpkin

pumpkin pie spice and baking

3

cups all-purpose flour

powder; beat on low just until

1

tablespoon pumpkin pie spice

mixed. Pour into prepared pan.

2

teaspoons baking powder

Bake 60 to 70 minutes, until toothpick inserted in center comes

SAUCE INGREDIENTS 1

cup caramel ice cream topping

2

tablespoons bourbon or apple juice

½ cup chopped pecans

out clean. Let stand 15 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour.

NUTRITION INFORMATION

Meanwhile, combine caramel

Per Serving: 460 calories, 24g fat (2g saturated fat, 0g trans fat), 60g carbohydrates, 6g protein, 3g dietary fiber, 190mg sodium, 18g sugars

and bourbon in a small bowl. Drizzle over cooled cake and sprinkle with pecans.

For more bold and delicious holiday baking recipes, visit intheraw.com.


©2017 Cumberland Packing Corp. All Rights Reserved.

Swapping out half the sugar in your recipes is a piece of cake!

NO CONVERSION

= 1 Cup Sugar

1 Cup Stevia In The Raw®

Reduce sugar, calories and confusion from your recipes by swapping out half the sugar for Stevia In The Raw. ® Why only half? Keeping half the sugar is important for moisture, browning and rising. One cup of Stevia In The Raw® has the same sweetness as one cup of sugar and pairs really well with bold flavors like chocolate, peanut butter and of course, gingerbread. Find sweet recipes and more at InTheRaw.com


Weeknight Cookıng

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

PHOTOGRAPHS BY

RYAN DAUSCH

Try cheesy potato soup with Tater Tot “croutons”! See page 144.

NOVEMBER 2017

FOOD NETWORK MAGAZINE

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Weeknight Cooking

BUTTERNUT SQUASH AND SAUSAGE SALAD ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

5 tablespoons extra-virgin olive oil 1¼ pounds sweet Italian sausage (about 6 links) 3 cups ½-inch cubes butternut squash (about ½ medium squash) 1 red onion, sliced into thick rings Kosher salt and freshly ground pepper 2 tablespoons apple cider vinegar 1 teaspoon honey mustard 1 small clove garlic, finely grated 1 5-ounce package baby arugula (about 8 cups) 4 cups torn frisée ½ cup grated ricotta salata cheese, plus more for topping 1. Put a baking sheet in the oven and preheat to 475˚. Remove the hot baking sheet and drizzle with 2 tablespoons olive oil. Add the sausage, squash and red onion; season with salt and pepper. Drizzle with 2 more tablespoons olive oil and toss, then spread in a single layer. Return the pan to the oven and roast until the sausage and squash are lightly browned and cooked through, about 25 minutes. Remove to a plate to cool. 2. Meanwhile, whisk the remaining 1 tablespoon olive oil, the vinegar, mustard, garlic, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the arugula, frisée and ricotta salata. 3. Thinly slice the sausage. Add the red onion and squash to the salad, divide among plates and top with the sausage. Top with more ricotta salata. Per serving: Calories 530; Fat 36 g (Saturated 11 g); Cholesterol 55 mg; Sodium 1,220 mg; Carbohydrate 23 g; Fiber 4 g; Sugars 6 g; Protein 31 g

CHICKEN WITH SKILLET GNOCCHI ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

4 skinless, boneless chicken breasts (1½ to 2 pounds) Kosher salt and freshly ground pepper 1¼ teaspoons chopped fresh thyme 1 teaspoon paprika 3 tablespoons unsalted butter 1 small onion, chopped 2 stalks celery, thinly sliced 1 carrot, finely chopped ½ cup low-sodium chicken broth 1 17.5-ounce package potato gnocchi ½ cup frozen peas ¼ cup heavy cream 1. Preheat the oven to 425˚. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes. 2. Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining ¼ teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and ¾ cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes. 3. Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi. Per serving: Calories 660; Fat 21 g (Saturated 11 g); Cholesterol 203 mg; Sodium 863 mg; Carbohydrate 60 g; Fiber 6 g; Sugars 4 g; Protein 55 g

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DIRECTIONS: 1. PREHEAT oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8–10 min. or until sausage is thoroughly cooked; drain. Spoon into large bowl. 2. ADD cornbread, parsley and seasoning; mix lightly. Add in broth, egg and mix until blended. Stir in pecans.

INGREDIENTS: 1 16-oz. pkg. Jimmy Dean® Premium Pork Sausage (Sage or Regular) 2 cups celery, chopped 1 cup onion, finely chopped 4 cups cornbread, toasted & chopped 1/4 cup fresh parsley, chopped 1 tsp. poultry seasoning 1 cup chicken broth 1 egg, lightly beaten 1/2 cup pecans, chopped (optional)

3. SPOON into lightly greased 2-quart casserole or souffle dish; cover and bake 45 min. or until thoroughly heated, uncovering after 35 min. PREP TIME: 20 min. COOK TIME: 45 min. COOK’S TIP: To toast cornbread, bake at 400°F for 10 min.

.

Our ORIGINAL blend of signature seasonings will make your recipes shine.

© 2017 Tyson Foods, Inc.


Weeknight Cooking

MUSSELS WITH ISRAELI COUSCOUS

ORANGE ROASTED CHICKEN THIGHS

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

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

Kosher salt 1 cup Israeli couscous ¼ cup extra-virgin olive oil 1 onion, diced 1 bay leaf 6 cloves garlic, minced ⅛ to ¼ teaspoon red pepper flakes ¾ cup dry white wine 1 28-ounce can whole peeled tomatoes, crushed by hand 2 pounds mussels, scrubbed and debearded 4 cups baby spinach ¼ cup chopped fresh basil

2 oranges (1 juiced, 1 thinly sliced) 3 tablespoons honey 3 tablespoons grainy mustard 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 skin-on, bone-in chicken thighs (about 2½ pounds) 1 bulb fennel, thinly sliced, fronds reserved 1 red onion, thinly sliced 1 pound fingerling potatoes, halved lengthwise, then crosswise if large 8 sprigs thyme, halved 1 tablespoon fennel seeds, crushed

1. Bring a medium saucepan of salted water to a boil. Add the couscous and cook as the label directs. Drain and set aside. 2. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, bay leaf and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, about 10 minutes. 3. Add 1½ cups water, the mussels and ½ teaspoon salt. Cover and cook until the mussels open, about 5 minutes (discard any that do not open). Remove with a slotted spoon and divide among bowls. Add the couscous and spinach to the liquid in the pot and heat through, about 1 minute; season with salt. Add the couscous mixture to the bowls and sprinkle with the basil.

1. Place a rimmed baking sheet in the upper third of the oven and preheat to 500˚. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat. 2. Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.

Per serving: Calories 450; Fat 11 g (Saturated 2 g); Cholesterol 45 mg; Sodium 1,228 mg; Carbohydrate 57 g; Fiber 6 g; Sugars 7 g; Protein 29 g

LOWCALORIE DINNER

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Per serving: Calories 790; Fat 47 g (Saturated 12 g); Cholesterol 236 mg; Sodium 852 mg; Carbohydrate 47 g; Fiber 7 g; Sugars 22 g; Protein 44 g


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Weeknight Cooking LOWCALORIE DINNER

SKILLET EGGS WITH SALSA VERDE

BEEF STEW WITH SPINACH PITAS

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

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

2 tablespoons extra-virgin olive oil 1 onion, diced Kosher salt 2 cloves garlic, minced 1 15-ounce can white hominy, drained and rinsed ¾ cup salsa verde 1 5-ounce package baby kale (about 8 cups) Freshly ground pepper 8 large eggs 1 cup shredded Mexican cheese blend (about 4 ounces) Fresh cilantro, for topping Corn tostadas, for serving

3 tablespoons extra-virgin olive oil 1 onion, chopped 5 cloves garlic, minced 2 teaspoons ras el hanout (Moroccan spice blend) 1 pound ground beef Kosher salt and freshly ground pepper 1 15-ounce can diced fire-roasted tomatoes with chiles 2 15-ounce cans no-salt-added chickpeas, undrained 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 cup shredded mozzarella cheese (about 4 ounces) Chopped fresh cilantro, for topping 2 pita breads, halved

1. Preheat the oven to 375˚. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, season with salt and cook, stirring frequently, until lightly browned, 5 minutes. Add the garlic and cook, stirring, 2 minutes. Add the hominy, salsa and ¾ cup water. Bring to a boil, then reduce the heat to a simmer and cook until thickened, about 5 minutes. 2. Add the kale in batches, stirring after each addition to wilt the greens. Season with ¾ teaspoon salt and a few grinds of pepper. Remove from the heat. 3. Make 8 indentations in the mixture with the back of a large spoon and crack an egg into each well. Season with salt and pepper and top with the cheese. Transfer the skillet to the oven and bake until the egg whites are set, about 11 minutes. Top with cilantro. Serve with tostadas. Per serving: Calories 430; Fat 26 g (Saturated 9 g); Cholesterol 399 mg; Sodium 1,242 mg; Carbohydrate 24 g; Fiber 4 g; Sugars 7 g; Protein 22 g

1. Preheat the oven to 425˚. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 3 minced garlic cloves and cook until softened, about 30 seconds. Stir in the ras el hanout. Add the beef and season with salt and pepper. Cook, stirring and breaking up the meat, until browned, 5 to 7 minutes. Add the tomatoes and chickpeas with their liquid and bring to a boil. Reduce the heat to a steady simmer and cook until slightly thickened, 10 to 12 minutes. Season with salt and pepper. 2. Meanwhile, combine the spinach, cheese, remaining 1 tablespoon olive oil and 2 minced garlic cloves in a bowl; season with salt. Stuff the mixture into the pita halves, wrap each in foil and transfer to a baking sheet. Bake until the cheese is melted, about 10 minutes. 3. Divide the stew among bowls; top with cilantro. Serve with the spinach pitas. Per serving: Calories 710; Fat 32 g (Saturated 10 g); Cholesterol 96 mg; Sodium 1,483 mg; Carbohydrate 63 g; Fiber 14 g; Sugars 7 g; Protein 47 g

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Premieres November 5


Weeknight Cooking

SWEET POTATO AND CHICKEN ROTI ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

6 1 1

tablespoons unsalted butter onion, finely diced large red jalapeño pepper (½ sliced, ½ minced; remove seeds for less heat) 1 tablespoon chopped fresh thyme 3 cloves garlic, minced 1 tablespoon grated peeled fresh ginger 1 tablespoon curry powder 1 pound sweet potatoes, peeled, quartered lengthwise and sliced ½ inch thick Kosher salt and freshly ground pepper 3 cups shredded rotisserie chicken (about 12 ounces) 4 9-inch-square lavash flatbreads ¼ cup fresh cilantro

1. Melt 2 tablespoons butter in a medium saucepan over high heat. Add the onion, sliced jalapeño and thyme and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute. Add 2 more tablespoons butter and the curry powder; cook, stirring, until the butter is melted and the curry powder is toasted, 30 seconds. Add the sweet potatoes and stir to coat, then add 1 teaspoon salt, a few grinds of pepper and 2 cups water. Bring to a boil, then reduce the heat to a simmer; cover and cook until the sweet potatoes are tender, about 15 minutes. 2. Add the chicken to the pan. Cut the remaining 2 tablespoons butter into pieces and stir into the mixture. Cook until the chicken is hot and the potatoes start falling apart, about 3 minutes. Season with salt and pepper. 3. Heat the lavash in a large nonstick skillet over high heat, about 30 seconds per side. Pile the chicken mixture in the center of each lavash; top with the cilantro and minced jalapeño. Fold in the sides and roll up like a burrito; cut in half.

SPICED STEAK WITH CAULIFLOWER RICE ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

6 cups cauliflower rice (or 1 large head, grated) ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 ½-inch-thick boneless rib-eye steaks, trimmed 1 teaspoon paprika ½ teaspoon ground cinnamon ¼ cup sliced celery ¼ cup sliced almonds ¼ cup dried cranberries 2 large cloves garlic, thinly sliced 1 tablespoon white wine vinegar ¼ cup chopped fresh parsley 1. Preheat the oven to 450˚. Combine the cauliflower rice, 2 tablespoons olive oil, ½ teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes. 2. Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1½ to 2 minutes per side for medium rare. Remove to plates. 3. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks. Per serving: Calories 470; Fat 26 g (Saturated 5 g); Cholesterol 106 mg; Sodium 417 mg; Carbohydrate 20 g; Fiber 6 g; Sugars 12 g; Protein 43 g

Per serving: Calories 590; Fat 34 g (Saturated 15 g); Cholesterol 88 mg; Sodium 1,262 mg; Carbohydrate 62 g; Fiber 4 g; Sugars 8 g; Protein 22 g

LOWCALORIE DINNER

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G R E A T

G

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I Q

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SALAD

Watch recipe videos from top chefs at

cheesesoffrance.com


CHEESY POTATO SOUP

SPAGHETTI CACCIATORE

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

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

1 pound frozen Tater Tots 3 cups shredded sharp cheddar cheese (about 12 ounces) 2 tablespoons unsalted butter 1 onion, diced (about 1½ cups) Kosher salt and freshly ground pepper 2 cloves garlic, minced 4 Yukon Gold potatoes, peeled and diced (about 1½ pounds) 4 cups low-sodium chicken broth 2 slices thick-cut bacon, diced ½ cup sour cream 2 tablespoons chopped fresh chives

Kosher salt 10 ounces spaghetti 3 slices thick-cut bacon, chopped 8 ounces oyster mushrooms, sliced ½ red onion, chopped 3 cloves garlic, thinly sliced ½ teaspoon red pepper flakes 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand 1 teaspoon dried oregano ¼ cup grated parmesan cheese, plus more for topping 2 tablespoons extra-virgin olive oil Chopped fresh parsley, for topping

1. Preheat the oven to 425˚. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes. 2. Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with ¼ teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, ¾ cup water and ½ teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. 3. Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels. 4. Puree the soup with an immersion blender, thinning with up to ¼ cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in ¼ cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining ¼ cup sour cream. Season with pepper. Per serving: Calories 840; Fat 51 g (Saturated 24 g); Cholesterol 106 mg; Sodium 1,575 mg; Carbohydrate 72 g; Fiber 6 g; Sugars 6 g; Protein 34 g

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1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve ½ cup cooking water, then drain. 2. Meanwhile, cook the bacon in a large pot or Dutch oven over medium-high heat until browned, about 7 minutes. Pour off all but 2 tablespoons drippings from the pot. 3. Add the mushrooms and red onion to the pot with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano and ½ teaspoon salt. Cook, stirring occasionally, until the sauce is slightly thickened, about 6 minutes. 4. Add the spaghetti and reserved cooking water to the pot; cook, tossing, until coated, about 2 minutes. Add the parmesan, season with salt and toss. Drizzle each serving of pasta with the olive oil and top with parsley and more parmesan. Per serving: Calories 530; Fat 19 g (Saturated 6 g); Cholesterol 14 mg; Sodium 930 mg; Carbohydrate 71 g; Fiber 8 g; Sugars 6 g; Protein 18 g

SPAGHETTI CACCIATORE: ANTONIS ACHILLEOS.

Weeknight Cooking


TASTE ITALY the regions of

Heat up a frosty evening with this spicy pasta dish. Savor the fresh basil, ripe TOMATOESANDREDPEPPERmAKESOF#LASSICO® Spicy Tomato & Basil Sauce. Then add quintessential Italian ingredients to create an authentic dinner in just minutes.

SPICY CANNELLINI BEAN SAUCE WITH PANCETTA Serves 8 Active Time: 15 minutes Total Time: 30 minutes Wh t You Need 4 ounces pancetta, diced (can substitute with chopped bacon) 6 garlic cloves, thinly sliced 2 carrots, peeled and grated 1 24-ounce jar Classico® Spicy Tomato & Basil Sauce 2 15.5-ounce cans cannellini beans, drained and rinsed 1 pound wide pappardelle or tagliatelle ½ cup fresh basil leaves, torn

MAKE IT Put the pancetta in a large Dutch oven or other heavy pot. Set over medium heat and cook, stirring occasionally, until the fat renders and the meat is golden brown, about 6 minutes. Add the garlic and carrots, reduce the heat to medium-low, and cook, stirring often, until the vegetables are tender, about 3 minutes.

Add the sauce and beans and bring to a simmer. Simmer for 5 minutes. While the sauce cooks, cook the papparadelle according to the package’s directions. Drain well and immediately transfer to the pot with the sauce. Gently toss until evenly coated. Divide among serving plates and top with the basil. Serve immediately.

Use Cl ssico® SAUCES to cre te uthentic lly modern It li n dishes. Find more region lly-inspired recipes t CLASSICO.COM/RECIPES.

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Weeknight Cooking

SLOW-COOKER BEEF AND POLENTA ACTIVE: 25 min l TOTAL: 8 hr 25 min l SERVES: 4

2 pounds beef chuck roast, trimmed and cut into 8 pieces 1 tablespoon Italian seasoning Kosher salt and freshly ground pepper 8 ounces cremini mushrooms, sliced 5 cloves garlic 1 12-ounce jar pepperoncini, drained and sliced, plus ⅓ cup brine 1 14-ounce can cherry tomatoes ¾ cup low-sodium beef broth 1 cup quick-cooking polenta ½ cup grated parmesan cheese 2 tablespoons unsalted butter 1. Toss the beef with the Italian seasoning, ½ teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours. 2. Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks. 3. Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture. Per serving: Calories 580; Fat 18 g (Saturated 9 g); Cholesterol 157 mg; Sodium 1,384 mg; Carbohydrate 46 g; Fiber 3 g; Sugars 5 g; Protein 52 g

SALMON BURGERS WITH GREEN APPLE SLAW ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 small red onion (½ thinly sliced, ½ diced) ½ head green cabbage, very thinly sliced (about 4 cups) 3 tablespoons rice vinegar Kosher salt and freshly ground pepper 1 14-ounce can salmon, drained and flaked with a fork 2 large eggs, lightly beaten ½ cup panko breadcrumbs ¼ cup plus 1 tablespoon chopped fresh dill ½ cup plus 2 tablespoons crème fraîche or sour cream ¼ cup extra-virgin olive oil 1 green apple, cut into matchsticks 4 potato buns 1. Toss the sliced onion, cabbage, rice vinegar, ½ teaspoon salt and a few grinds of pepper in a large bowl. 2. Mix the salmon with the diced onion, eggs, panko, ¼ cup dill, 2 tablespoons crème fraîche, ½ teaspoon salt and a few grinds of pepper in a medium bowl. Form into four ½-inch-thick patties. Mix ¼ cup crème fraîche with the remaining 1 tablespoon dill in a small bowl. 3. Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the salmon patties and cook until browned and firm, 2 to 3 minutes per side. 4. Add the apple to the cabbage mixture. Fold in the remaining ¼ cup crème fraîche and 2 tablespoons olive oil; season with salt and pepper. Serve the salmon burgers on the buns; top with the dill crème fraîche. Serve with the slaw. Per serving: Calories 670; Fat 33 g (Saturated 12 g); Cholesterol 195 mg; Sodium 1,198 mg; Carbohydrate 59 g; Fiber 6 g; Sugars 15 g; Protein 34 g

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Weeknight Wellness LOWCALORIE DINNER

LOWCALORIE DINNER

PORK TENDERLOIN WITH SWEET-AND-SOUR VEGETABLES ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 large pork tenderloin (about 1½ pounds), halved crosswise Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 6 carrots, sliced ½ inch thick 5 cups broccoli florets (about 1 bunch) 8 pickled sweet cherry pepper slices, plus 3 tablespoons brine 2 tablespoons pure maple syrup 1. Preheat the oven to 475˚. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate. 2. Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, ½ teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145˚, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. 3. Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt. 4. Slice the pork and season with salt and pepper. Serve with the glazed vegetables. Per serving: Calories 420; Fat 17 g (Saturated 3 g); Cholesterol 95 mg; Sodium 1,233 mg; Carbohydrate 28 g; Fiber 5 g; Sugars 15 g; Protein 38 g

GINGER CATFISH WITH VERMICELLI ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

1¼ pounds catfish fillets, cut into 3-inch pieces 2 tablespoons plus 1 teaspoon fish sauce 2 teaspoons grated peeled fresh ginger 1 teaspoon ground turmeric 1 tablespoon plus 2 teaspoons vegetable oil 1 tablespoon fresh lime juice 1 tablespoon sugar 1 to 2 teaspoons chili-garlic sauce, plus more for serving 1 8.8-ounce package dried rice vermicelli 1 red bell pepper, thinly sliced 6 scallions, cut into 2-inch pieces 1 cup packed fresh dill and/or cilantro

llness T We Keep ip turmeric on hand: The super spice contains curcumin, which has powerful anti-inflammatory and antioxidant properties.

1. Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside. 2. When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls. 3. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs. 4. Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side. Per serving: Calories 480; Fat 16 g (Saturated 2 g); Cholesterol 78 mg; Sodium 913 mg; Carbohydrate 58 g; Fiber 3 g; Sugars 5 g; Protein 27 g

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A healthy home is the beginning.

*When used as directed on hard, non-porous surfaces.

What comes next is everything.

Kills 99.9% of germs*


Weeknight Cooking

Easy Sides

BROCCOLINI WITH CITRUS BUTTER

MASHED PLANTAINS

Toss 2 bunches broccolini with olive oil, salt and pepper. Broil until lightly charred, 4 to 6 minutes. Simmer ¼ cup orange juice and 1 tablespoon lime juice until reduced by half, 2 to 3 minutes. Gradually whisk in 4 tablespoons cubed cold butter; season with salt. Spoon over the broccolini. Top with chopped chives.

Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, ¼ cup brown sugar, 4 tablespoons butter and 1 teaspoon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.

GINGER-SCALLION SPAGHETTI SQUASH Place 1 halved seeded spaghetti squash in a microwave-safe bowl with 2 tablespoons water; cover and microwave until tender, 15 minutes. Let cool, then scrape with a fork. Puree ½ cup chopped carrots with ¼ cup water, a 1-inch piece of ginger, the whites from 3 scallions, 2 tablespoons each sesame oil, soy sauce and rice vinegar and 1 tablespoon brown sugar. Toss with the squash and scallion greens. Top with toasted sesame seeds.

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PEAR, CELERY AND FARRO SALAD Cook 1 cup farro as the label directs. Drain well and transfer to a large bowl to cool. Toss with 2 chopped pears, 2 thinly sliced celery stalks, ½ cup each parsley subscribe and shredded now and parmesan and 3 tablespoons save 55% off the each olive oil newsstand price at and cider vinegar. foodnetwork.com/ Season with salt subscribe and pepper.


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REAL CHEESE PEOPLE

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100% REAL, NATURAL CHEESE.

51% vs. 100% Pasteurized process cheese food is only required to contain 51% real cheese. And we all know mouths don’t water for half of anything. Try Sargento® 100% real, natural cheese slices. © 2017 Sargento Foods Inc.


Š2017 Smithfield

Messy Moments.

Flavor is in the dishes you serve. And the moments you make. Cheers to a life lived flavorfully. For recipes and holiday tips, visit smithďŹ eld.com


Weeknight Cooking

INSIDE THE

Test Kitchen Go behind the scenes of this issue.

Smithfield Holiday Corn Muffins with Bacon and Scallions

EASY AS PIE

PREP | 10 mins BAKE | 20 mins YIELD | 12 muffins

“There are bakeries in my Brooklyn neighborhood that make amazing spinach pies, like Greek spanakopita and Italian calzones. The pita pockets on page 136 are my shortcut: Stuff pitas with spinach and cheese, wrap in foil and warm in the oven. They remind me of the real thing—but they take less than 15 minutes to make!”

For the full recipe, visit smithfield.com

ODD COUPLE We found a strangely delicious flavor combination while working on this issue: pickled pepper brine and maple syrup! The sweet syrup balances out the tart brine to create a two-ingredient sweet-and-sour sauce. We used a mix of 3 tablespoons brine and 2 tablespoons syrup to glaze broccoli and carrots on page 148, but you could also try it on sweet potatoes, Brussels sprouts or butternut squash.

RYAN DAUSCH.

DREAM CREAM Add a tub of crème fraîche to your Thanksgiving shopping list: It’s like sour cream but richer and tangier, with an almost buttery flavor. We used it for the salmon burgers on page 146, but it’s great in so many dishes. You can stir it into mashed potatoes, swirl it into soup or, for dessert, whip it with heavy cream and serve it on pie!

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©2017 Smithfield


Pizza

Try some great new topping combos on store-bought dough. PHOTOGRAPHS BY

BOBBI LIN


Weeknight Cooking

Let your pizza dough come to room temperature (about 30 minutes) before stretching it. If the dough is still difficult to work with, let it sit for a few more minutes.

POTATO AND BACON PIZZA ACTIVE: 30 min l TOTAL: 1 hr 5 min l SERVES: 4

FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: KARIN OLSEN.

3 slices bacon ¼ cup extra-virgin olive oil 1 pound refrigerated pizza dough, at room temperature 1½ pounds Yukon Gold potatoes (about 4 medium) Kosher salt and freshly ground pepper 3 ounces Cambozola or blue brie cheese, rind removed, cut into 1-inch pieces Chopped fresh chives, for topping

1. Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside. 2. Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475˚. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside. 3. Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated. 4. Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives.

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Weeknight Cooking

INDIVIDUAL MUSHROOM PIZZAS WITH ARUGULA 3

tablespoons extra-virgin olive oil, plus more for the dough 1¼ pounds sliced mixed mushrooms Kosher salt and freshly ground pepper 1 pound refrigerated pizza dough, at room temperature 2 cups shredded mozzarella cheese (about 8 ounces) 3 cloves garlic, minced ¼ cup roughly chopped fresh parsley Grated parmesan cheese, for topping 2 cups baby arugula 1 endive, trimmed and chopped ½ small head radicchio, trimmed and chopped 2 teaspoons white balsamic vinegar

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NOVEMBER 2017

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

1. Place an inverted baking sheet in the middle of the oven and another in the lower third; preheat to 500˚. Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the mushrooms and season with ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, 8 to 10 minutes. Remove from the heat. 2. Meanwhile, cut the pizza dough into 4 pieces; lightly rub each with olive oil. Place 2 pieces on a sheet of parchment paper and stretch each into a 6- to 8-inch round. Repeat with the remaining 2 pieces of dough. Sprinkle with the mozzarella, then top with the mushrooms and garlic. Transfer the pizzas (on the parchment) to a pizza peel or another inverted baking sheet, then slide onto the hot baking sheets. Bake until the crusts are golden and the cheese is bubbling, 12 to 15 minutes. Sprinkle with the parsley and parmesan. 3. Combine the arugula, endive and radicchio in a medium bowl. Drizzle with the vinegar and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Top the pizzas with the salad.


INTRODUCING A PAN PIZZA THAT ACTUALLY COMES WITH ITS OWN PAN.

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(NOT A DELIVERY BOX)

Introducing new DIGIORNO® Crispy Pan Pizza — baked fresh in its own pan for a crispy, caramelized crust. IT’S NOT DELIVERY. IT’S DIGIORNO.®


Weeknight Cooking

CAULIFLOWER, TOMATO AND OLIVE PIZZA ½

large head cauliflower, cut into small florets (about 4 cups) 7 tablespoons extra-virgin olive oil ¼ teaspoon red pepper flakes, plus more for topping Kosher salt 2 cloves garlic, minced 1 14-ounce can whole peeled tomatoes, crushed by hand ½ cup fresh parsley, roughly chopped ⅓ cup pitted kalamata olives, roughly chopped 1 tablespoon capers, rinsed Finely grated zest of 1 lemon, plus 2 teaspoons lemon juice 1 pound refrigerated pizza dough, at room temperature 4 ounces fresh mozzarella cheese, thinly sliced ½ cup grated parmesan cheese Oil-packed anchovies, roughly chopped, for topping (optional)

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ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4 to 6

1. Place a baking sheet in the upper third of the oven and an inverted baking sheet (or pizza stone) in the lower third; preheat to 475˚. Toss the cauliflower with 2 tablespoons olive oil, the red pepper flakes and ¼ teaspoon salt in a medium bowl. Spread in a single layer on the top hot baking sheet. Roast until the cauliflower is golden brown on the bottom, 10 to 12 minutes. 2. Meanwhile, combine 1 tablespoon olive oil and the garlic in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic just starts to turn golden, about 2 minutes. Add the tomatoes and ½ teaspoon salt and simmer until reduced to about 1 cup, about 8 minutes; let cool. Combine the parsley, olives, capers, lemon zest and juice, and 2 tablespoons olive oil in a medium bowl; set aside. 3. Brush a large piece of parchment paper with the remaining 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet. Spread the tomato sauce all over the dough, leaving a ½-inch border. Top with the mozzarella, then scatter the roasted cauliflower on top and sprinkle with the parmesan. Slide the pizza (on the parchment) onto the bottom hot baking sheet. Bake until the crust is golden, 20 to 25 minutes. Top with the parsley-olive mixture; add anchovies, if desired. Sprinkle with red pepper flakes.


MASHED POTATOES WITHOUT THE PAIN

Fresh made taste in minutes NEW ORE-IDA Mashed Potatoes Now in the freezer aisle


Weeknight Cooking

ast

The Instant Pot has been the most buzzed-about appliance of the year. Put one to the test with these three recipes. PHOTOGRAPHS BY

RYAN DAUSCH

If you already own an Instant Pot, you probably know that the countertop appliance is an ingenious multitasker: It functions as a slow cooker, pressure cooker, rice cooker, yogurt maker, steamer, warmer and sauté pan. Devotees can’t stop talking about it, and Facebook’s Instant Pot Community now has more than 600,000 members! The Instant Pot wasn’t exactly an instant success, though: Entrepreneur Robert Wang created the electric combination cooker in 2009 so he and his wife could make quick, healthful dinners for their two young kids. He started selling it to other home cooks in 2010, but years passed before it became a must-have appliance. Now more than 2.5 million of them have sold. We’ve become big fans of it in the test kitchen, too; it’s perfect for making soups, stews, meats, beans, grains and yogurt. We created these three recipes just for the Instant Pot. If you don’t own one yet, turn to page 168—we’re giving 10 away!


INSTANT POT TEX-MEX BEEF STEW ACTIVE: 30 min l TOTAL: 1 hr 15 min SERVES: 4 to 6

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

Keep your hand away from the steam valve when releasing the pressure. The hot steam will come out quickly.

1 2 1 ½ ¼ 2

tablespoon chili powder teaspoons ground cumin teaspoon ground coriander teaspoon smoked paprika teaspoon ground cinnamon pounds cubed beef stew meat (preferably chuck) Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 poblano chile pepper, halved, seeded and thinly sliced 4 cloves garlic, smashed 1 15-ounce can diced tomatoes with chiles ½ cup corn chips, finely crushed, plus more for topping 1 tablespoon apple cider vinegar ½ cup fresh cilantro, roughly chopped, plus more for topping Cooked white rice, for serving Shredded cheddar cheese and sliced scallions, for topping 1. Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside. 2. Set an Instant Pot to sauté at normal heat. When the display indicates “hot,” add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute. 3. Cancel the sauté setting and stir in ¾ cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. 4. Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.

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Weeknight Cooking

This recipe works best with fresh fish. Frozen fish can turn out rubbery in the Instant Pot.

INSTANT POT SALMON WITH GARLIC POTATOES AND GREENS ACTIVE: 15 min l TOTAL: 30 min l SERVES: 4

1¼ pounds small red-skinned potatoes, halved or quartered 4 tablespoons unsalted butter Kosher salt and freshly ground pepper 4 5- to 6-ounce skin-on center-cut salmon fillets (¾ to 1 inch thick) ¼ teaspoon paprika ½ teaspoon grated lemon zest, plus wedges for serving 4 cloves garlic, minced 4 cups packed mixed baby spinach and arugula (about 3½ ounces)

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1. Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons butter, ½ teaspoon salt and a few grinds of pepper. Place the pot’s steam rack over the potatoes. 2. Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. 3. Remove the salmon and rack and set the cooker to sauté at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky. 4. Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.


Salmon with Asian Walnut Slaw

California Walnuts

FOR THE BEST SIMPLE DINNERS EVER Delicious California walnuts bring flavor, texture and heart-healthy* goodness to all your meals. For these recipes and more, visit Walnuts.org

Per one ounce serving.

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

Chili Lime Chicken with Walnuts

Pappardelle with Walnut Pesto

Proscuitto Wrapped Pork with Walnuts


Weeknight Cooking

INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES FOR THE CHICKEN 1½ pounds skinless, boneless chicken thighs 1 teaspoon chili powder Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 small red onion, chopped 2 cloves garlic, minced ⅓ cup pineapple preserves 2 tablespoons plus 2 teaspoons yellow mustard Pinch of cayenne pepper 1 teaspoon apple cider vinegar 6 hamburger buns, lightly toasted FOR THE SLAW 1 14-ounce bag shredded coleslaw mix 1 red bell pepper, thinly sliced Kosher salt and freshly ground black pepper ⅔ cup unsweetened coconut flakes, toasted 1 scallion, thinly sliced ¼ cup chopped fresh cilantro ⅓ cup mayonnaise 2 tablespoons apple cider vinegar Vegetable chips, for serving

We’re giving away 10 Instant Pots! Visit foodnetwork.com/ instantpotgiveaway and enter by November 5 for a chance to win.

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1. Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to sauté at high heat. When the display indicates “hot,” add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the sauté setting. 2. Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks. 3. Set the cooker to sauté at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper. 4. Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with ½ teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper. 5. Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.

NO PURCHASE NECESSARY TO ENTER OR WIN. Instant Pot Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning October 5, 2017, at 12:01 a.m. ET, through November 5, 2017, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/instantpotgiveaway 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 and e-mail address. 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. Sweepstakes is subject to complete official rules available at foodnetwork.com/instantpotgiveaway.

ACTIVE: 25 min l TOTAL: 1 hr l SERVES: 6


© Nature’s Recipe, LLC

Now available wherever you buy pet food.


THE NEW COOKBOOK FROM ALEX GUARNASCHELLI

“A L E X I S A N E X T R A O R D I N A R Y C O O K . YO U ’ L L F I N D G E M S T O R E T U R N TO AG A I N A N D AG A I N IN THIS WONDERFUL NEW CO L L EC T I O N O F R EC I P E S.”

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POTTER


Weeknight Cooking

Food Network star Damaris Phillips puts a vegetarian spin on a comfort food classic.

Meat(less) a Potatoes

PHOTOS BY STEPHANIE MULLINS.

Damaris Phillips grew up in Louisville, KY, where dinner meant hearty Southern staples like fried chicken, greens braised with ham hocks, and biscuits and gravy. When she met her husband, Darrick, in 2012, she realized she wouldn’t be able to rely on her collection of childhood favorites to impress him: He’s a strict vegetarian! She soon started experimenting with ways to adapt meaty home-style dishes, like her grandmother’s shepherd’s pie (a Phillips family favorite), to Darrick’s diet. “I wanted to cook food that respected his beliefs but still celebrated my roots,” Damaris says. The Food Network star collected all of these recipes for her first cookbook, Southern Girl Meets Vegetarian Boy. “You could say I started writing this the first time Darrick and I made dinner together,” she says. Turn the page to try her shepherd’s pie.

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Weeknight Cooking

GRAMMY’S SHEPHERD’S PIE ACTIVE: 45 min l TOTAL: 1 hr 15 min l SERVES: 6

FOR THE POTATOES 3 large russet potatoes (about 2 pounds), peeled and coarsely diced Kosher salt ¾ cup sour cream 1 large egg Freshly ground black pepper ½ bunch scallions, green parts only, sliced

1. Preheat the oven to 400˚. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment. 2. Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and ½ teaspoon pepper. Whip, adding ¼ cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside. 3. Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and sauté until tender, 4 to 6 minutes. Sprinkle the flour over the top and sauté to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper. 4. Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.

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The secret to this recipe is searing the meat substitute to develop some caramelized flavor and texture. It also doesn’t hurt that the whole thing is covered in mashed potatoes!”

more in Southern Girl Meets Vegetarian Boy ($30, Abrams).

RECIPE FROM SOUTHERN GIRL MEETS VEGETARIAN BOY. COPYRIGHT © 2017 BY DAMARIS PHILLIPS. BY ARRANGEMENT WITH ABRAMS.

For a meat FOR THE FILLING version, replace 4 tablespoons unsalted butter the ground beef 2 carrots, finely diced substitute with 2 ribs celery, finely diced 1 pound lean ground 1 onion, finely diced beef; sauté 5 to 1 pound ground beef substitute 7 minutes in step 3 to cook through. (such as soy crumbles) 2 tablespoons all-purpose flour 1 cup porter beer, at room temperature 1 cup vegetable stock, warmed ½ cup frozen corn ½ cup frozen shelled edamame 2 tablespoons vegetarian steak sauce 1 to 2 teaspoons garlic powder ¼ to ½ teaspoon red pepper flakes Kosher salt and freshly ground black pepper


It Starts With One Sweet Change THIS TRADITIONAL SIDE DISH HAS NO ADDED SUGAR

THE AMERICAN HEART ASSOCIATION RECOMMENDS A DAILY ADDED SUGAR LIMIT OF 36 GRAMS/150 CALORIES FOR MEN, AND 25 GRAMS/100 CALORIES FOR WOMAN AND CHILDREN OVER TWO YEARS OLD.

Cranberry Sauce

SERVES

20

SWEETLEAF® ORGANIC STEVIA SWEETENER

SWEETLEAF® LIQUID STEVIA STEVIACLEAR® SWEET DROPS™

INGREDIENTS: • 2 Tbsp. SweetLeaf Organic Shaker® • 5 to 6 drops SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops™ • 4 cups (1 pkg.) cranberries, fresh

• 1/2 cup orange juice • 1/2 cup cranberries, dried • Zest of 1 orange

Add all of the ingredients to a large pot and bring to a boil. Simmer, stirring every few minutes until the berries start to burst and the sauce thickens, about 30 minutes. Add more orange juice if necessary to reach desired consistency. Remove from heat and transfer to a shallow dish to cool. NUTRITION PER 1 SERVING (1/4 CUP): CALORIES 37, CARBS 8g, FATS 0g, PROTEIN 0g, SODIUM 0Mg, SUGARS 5g (from orange juice)

NO SUGARS NO CALORIES NO CARBS NO ARTIFICIAL INGREDIENTS NON-GLYCEMIC RESPONSE

BUY: www.ShopSweetLeaf.com, health food and grocery stores, or online retailers

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Make your weeknight dinners stand out all through the holiday season with Main St. Bistro Baked Scalloped Potatoes and Main St. Bistro Baked Macaroni & Cheese. You’ll get that delicious crispy top that kids and adults love in home-cooked meals straight out of the oven. Serve your Main St. Bistro Baked Scalloped Potatoes alongside your favorite dinner shortcuts from the meat department (marinated steaks and pork chops) for a complete meal that looks like you slaved in the kitchen

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FOOD PHOTO: RYAN DAUSCH; FOOD STYLING: MICHELLE GATTON. INSET: GREGORY REC/PORTLAND PRESS HERALD.

On the Road

Hot Potatoes

portland, me

If you wish Thanksgiving would last a little longer, you might want to head to Maine when it’s over. A former fourth-grade teacher in Portland has started a business selling the feast year-round—or at least a “bowl” of it. Late last year, Renee Rhoads bought a 1972 Shasta trailer on Craigslist and, without any formal training, converted it into a food truck called Mashed. Everything on the menu comes on a base of mashed Maine potatoes, including the popular Thanksgiving bowl: slow-roasted turkey, gravy, maple-kale stuffing and cranberry sauce. mashedinmaine.blogspot.com

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On the Road

On the trip Celebrate your holiday in Vegas this year: Here are 10 great reasons to make the trip.

You can hike the area’s scenic red rock canyons, take a dip in a pool, explore the recently revitalized downtown or just try eating your way through all the great restaurants. (Prime rib! Rare-breed lobsters!) And don’t worry, come November 23, Vegas restaurants have a Thanksgiving feast to suit every taste, so you’ll be sure to get some turkey. Here’s what to do— and where to eat—during your stay.

GALLERY STOCK.

Las Vegas may not have been what the Pilgrims had in mind as the ideal place to celebrate the harvest, but last year it was the country’s most popular Turkey Day destination, according to AAA. Crazy? Not really. The weather in November is ideal—high temperatures can hit the mid-70s—and many hotels offer deals on rooms for the holiday weekend. Even if you’re not a gambler, there’s plenty to keep you busy:

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On the Road

1

Have thanksgiving with the stars Plenty of Food Network chefs have restaurants along the Strip. Here’s your guide to their Turkey Day specials.

GUY FIERI Guy Fieri’s Vegas Kitchen & Bar at The Linq and El Burro Borracho at Rio Guy’s Mexican-themed joint El Burro Borracho sticks to its regular menu of tacos and chimichangas on Thanksgiving, but his Vegas Kitchen & Bar typically offers special dishes—like a whole smoked turkey leg.

GIADA DE LAURENTIIS Giada at The Cromwell As you might expect, Giada’s elegant namesake restaurant puts an Italian spin on turkey dinner, with dishes like cacio e pepe mashed potatoes and stuffing arancini.

BOBBY FLAY Mesa Grill at Caesars Palace and Bobby’s Burger Palace The Thanksgiving offerings at Mesa Grill often include maple-horseradish glazed turkey and a pork tenderloin with pomegranates and smoked chiles—paired, if you’d like, with a drink from the extensive tequila list. At the Vegas outpost of Bobby’s burger chain, it’s business as usual, but you can always grab a turkey burger!

CHRIS SANTOS Beauty & Essex at the Cosmopolitan You have to walk through a fake pawn shop to get to the dining room here, but once you have dinner, you’ll feel at home: Chris’s Thanksgiving menu includes all the classics, like roast turkey, cornbread stuffing and glazed carrots.

Morimoto Las Vegas at MGM Grand If a traditional turkey dinner isn’t your thing, try Morimoto’s sushi and steak restaurant. The closest you might get to a classic combo is the Iron Chef’s version of pork chops and applesauce, using kurobuta pork and ginger apple purée.

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ILLUSTRATION: MICHAEL HILL.

MASAHARU MORIMOTO


DISCOVER

C A FFÈ LATTE K- CUP PODS ®

Stir Sip Enjoy


On the Road

Feast on prime rib

In the 1940s, a restaurant at the Last Frontier resort started luring gamblers with a $1.50 prime rib dinner. These days you’ll have to shell out a lot more, but the meal will be one to remember. For a vintage Vegas experience, head to Golden Steer Steakhouse (goldensteerlasvegas.com), the city’s longest-operating steakhouse. It was once a favorite of the Rat Pack—both Frank Sinatra and Dean Martin had dedicated booths. At Lawry’s The Prime Rib (lawrysonline.com), every meal comes with a show: Waiters roll out your prime rib on a cart and carve it tableside. At Hugo’s Cellar (hugoscellar.com), in the Four Queens Hotel & Casino, the prime rib is slow-roasted, and female customers are handed a long-stemmed red rose when they arrive.

3

Step off the Strip

In the past few years, downtown Las Vegas—which includes the Arts District, Chinatown and the Fremont East district—has experienced a major renaissance. Don’t miss these two great sights. Life Is Beautiful Murals

4

Eat Pumpkin all day This time of year, Vegas restaurants and bakeries use pumpkin in nearly every form imaginable. Here’s a day’s worth of standout pumpkin eats.

Breakfast Pumpkin Pancakes at Northside Café & Chinese Kitchen This 24-hour diner serves some of the best pancakes in town; these are topped with whipped cream and streusel. slslasvegas.com

Lunch Pumpkin Flatbread at La Cave Food and Wine Hideaway This small-plates restaurant inside Wynn serves an irresistible flatbread topped with pumpkin puree, arugula, goat cheese and prosciutto. wynnlasvegas.com

These large-scale paintings on the sides of buildings downtown—created by a group of internationally celebrated street artists— are part of the Life Is Beautiful arts and music festival. Don’t miss Australian artist Fintan Magee’s mural (pictured) on Ogden Avenue.

Dinner Pumpkin Ravioli at Fiamma Trattoria & Bar At this upscale Italian spot at MGM Grand, honey-roasted pumpkin ravioli is served with amaretto crumble, golden raisins and pine nuts. mgmgrand.com

Downtown Container Park In 2013, a team of local architects erected this eco-friendly shopping center out of shipping containers and modular cubes. The complex houses a playground, park and more than 30 boutiques, galleries, bars and restaurants. downtowncontainer park.com

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Dessert Pumpkin Pie at Freed’s Bakery It’s worth a trip off the Strip to sample the pumpkin pie at this decades-old family-owned bakery. freedsbakery.com

NOVEMBER 2017

PRIME RIB: JEFF GREEN. PANCAKES: SLS LAS VEGAS HOTEL & CASINO. FLATBREAD: JIM DECKER. PUMPKIN RAVIOLI: MGM RESORTS INTERNATIONAL. PIE: LARRY HANNA. CONTAINER PARK AND MURAL: GETTY IMAGES.

2


On the Road

Dine like royalty

A trip to Vegas calls for an over-the-top meal. Here’s where to spend all your winnings. Exotic lobsters at Wynn At Wynn’s Lakeside restaurant, the lobster tank is wheeled to your table so you can pick out your own rare-breed crustacean, like Brittany Blue, Moroccan Pink or a spiny lobster found in the south of Australia. Market price; wynnlasvegas.com

Caviar at Restaurant Guy Savoy It’s all caviar all the time at Caviar Room inside this upscale restaurant. The fish roe is used in many indulgent ways: on top of octopus, layered in a savory parfait and sprinkled over oysters and langoustines. From $47; caesars.com

Real Kobe beef at Bazaar Meat by José Andrés Just a handful of restaurants in the US serve authentic Kobe beef—rare, flavorful beef produced only in certain parts of Japan—and Bazaar Meat is one of them. The beef is served raw, so diners can cook it themselves right at the table on a hot stone. $50 per ounce; slslasvegas.com

7

Do a turkey swim!

Some people start Thanksgiving Day with a turkey trot, but you might as well take advantage of all the pools in Vegas and go for a swim instead. Many big hotels have an impressive pool: You can float around ancient Roman-style statues at the Garden of the Gods Pool Oasis at Caesars Palace (caesars.com) or take a dip at the two Venezia Tower Pools at The Venetian (venetian.com). The Mandarin Oriental (mandarinoriental.com) is home to some of the most luxurious options in town, with two pools and two Jacuzzis on the eighth-floor deck.

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Take a hike

Instead of braving the mall crowds on Black Friday, get out of town: Red Rock Canyon is one of the Southwest’s best hiking and climbing spots. You’ll encounter soaring sandstone cliffs, native plants and tons of wildlife, including burros, rabbits, bighorn sheep and golden eagles. And it’s just a 25-minute drive west of the Strip.

LOBSTER: SABIN ORR. KOBE BEEF: SLS LAS VEGAS HOTEL & CASINO. RED ROCK CANYON: LISA CORSON.

5


. FA M I L Y O W N E D S I N C E 19 4 8

Š2017 Sutter Home Winery, Inc., St. Helena, CA

At Sutter Home, making award-winning wines has been a family tradition for three generations. With every bottle of Sutter Home wine, we share a taste of our home with yours.


On the Road

8

Wander a field of 45,000 flowers—indoors

Through November 25, the Bellagio Conservatory & Botanical Gardens, a 14,000-square-foot indoor garden, holds its annual Harvest Show, a fall plant spectacular with thousands of flowers, shrubs and trees. Last year’s display, cared for by a team of 120, featured a field of mums, a talking tree and pumpkins made entirely of flowers. This year’s show, created by celebrity event designer Ed Libby, promises to be just as lavish. bellagio.com

9

Drink up

Toast the holidays with a cranberry cocktail! You’ll find fun drinks all over town; this one’s available at Downtown Cocktail Room, a swanky speakeasy in the Fremont East district. downtowncocktailroom.com

TOT’S LANDING

MAKES: 1

1 ¾ ½

ounce rum ounce mezcal ounce allspice dram (such as St. Elizabeth) 2 ounces cranberry juice 1 ounce tart cherry juice ½ ounce simple syrup Pinch of salt Orange slice, cherry and freshly grated cinnamon, for garnish

10

Oasis at Gold Spike, renovated last year, has become a favorite spot thanks to its trendy rooms, live music and fun lounges. Grab a complimentary bike and cruise around downtown—the hotel is located in the center of the bustling Fremont East district. From $29 per night; oasisatgoldspike.com

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Sleep it off

The Stay Well rooms at MGM Grand are like an inn within the property. Designed with the help of doctors and researchers from the Cleveland Clinic and Deepak Chopra, the 340 spaces feature good-for-you amenities like air purifiers, dawn-simulator alarm clocks and natural memory-foam mattresses. From $115 per night; mgmgrand.com

NOVEMBER 2017

Located on 40 acres just south of the city, Green Valley Ranch Resort has all the amenities of a hotel on the Strip (a casino, a spa and a shopping center next door) but in a calmer part of town. From $100 per night; greenvalleyranch.sclv.com

Considered the only standalone boutique hotel on the Strip, The Cromwell has a glamorous Parisian vibe: brocade wallpaper in the rooms and tufted-leather headboards on all the beds. At night the hotel becomes party central as revelers flock to the rooftop pool and dance club. From $99 per night; thecromwell.com

COCKTAIL PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM. BELLAGIO CONSERVATORY: MGM RESORTS INTERNATIONAL. MGM GRAND: ALAMY.

Combine all the ingredients in a cocktail shaker; add ice. Shake and strain into a martini glass. Garnish with an orange slice, cherry and cinnamon.


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On the Road

The Good Stuff Stuffing is about as American as a dish can be—but no two versions are the same. Try one of these three regional favorites at your own feast. FOOD PHOTOS: BEN GOLDSTEIN/STUDIO D; FOOD STYLING: ADRIENNE ANDERSON. INSET: MELISSA OSTROW.

OYSTER AND BACON STUFFING ACTIVE: 40 min l TOTAL: 2 hr 20 min l SERVES: 8 to 10

16

cups ½-inch cubes stale white bread (about 2 pounds) 5 tablespoons unsalted butter 1 pound applewood-smoked bacon, thinly sliced 1 large red onion, diced 3 stalks celery, diced 2 carrots, diced 4 cloves garlic, roughly chopped 3 cups chicken or vegetable stock ½ cup fresh marjoram or oregano leaves 2 large eggs 2 bunches scallions, thinly sliced ½ cup finely chopped fresh parsley 2 teaspoons Old Bay Seasoning 1 pint raw shucked oysters with their liquor, roughly chopped Kosher salt and freshly ground pepper 1 cup grated parmesan cheese

1. Preheat the oven to 250˚. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed. 2. Increase the oven temperature to 350˚. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove ¼ cup of the drippings, leaving about ½ cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1½ cups stock. Add the marjoram and set aside. 3. Whisk the remaining 1½ cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper. 4. Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.

Puritan & Company, Cambridge, MA New Englanders have been eating oyster stuffing since the 1700s, when oysters were so abundant that people would use them as an inexpensive way to bulk up poultry dishes. Will Gilson, the chef at Puritan & Company, drew inspiration from another regional favorite, baked stuffed clams, to create his version; it includes bacon, Old Bay Seasoning and parmesan. “It gets a lot of odd reactions at first, but once people try it, they love it,” he says.

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On the Road

Toups South and Toups’ Meatery, New Orleans Cornbread is a hotly debated topic in the South: Everyone has an opinion about yellow cornmeal versus white, sugar versus no sugar, bacon fat versus butter—and the same is true for cornbread stuffing. For chef Isaac Toups, a Louisiana native with Cajun roots, the quintessential version is his mother’s crawfish dressing, made with honey cornbread. “I’ve loved this dish my entire life,” he says. At his restaurants, Toups South and Toups’ Meatery, he serves it alongside roasted quail or stuffed into peppers, but if you ask the chef, the best way to eat it is straight out of the casserole dish.

CRAWFISH CORNBREAD DRESSING ACTIVE: 45 min l TOTAL: 1 hr 45 min l SERVES: 8 to 10

FOR THE CORNBREAD 2 cups cornmeal 2 cups all-purpose flour 1¼ cups sugar 1 tablespoon baking powder ½ teaspoon kosher salt 4 large eggs 1¼ cups whole milk ¼ cup honey 2 sticks unsalted butter, melted

FOR THE STUFFING 2 tablespoons unsalted butter 1 onion, diced 1 red bell pepper, diced 1 stalk celery, diced 5 cloves garlic, minced 1 pound cleaned crawfish tails (preferably fresh) Kosher salt and freshly ground black pepper ¼ teaspoon cayenne pepper 2 cups crawfish or seafood stock

1. Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350˚. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined. 2. Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing. 3. Increase the oven temperature to 400˚. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1½ teaspoons salt, ¼ teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted. 4. Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.

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On the Road

Tanque Verde Ranch, Tucson, AZ The Southwest is famous for its Hatch chiles, grown exclusively in New Mexico’s Hatch Valley. They’re typically in season from August through September, but frozen and dried Hatch chiles are a staple in Southwestern cooking year-round—and Thanksgiving is no exception. Justin Macy, the executive chef at Tanque Verde Ranch, grew up eating them and has been making this chorizo and roasted green chile stuffing for a decade. “People expect it to be on the menu every year,” he says.

CHORIZO–GREEN CHILE STUFFING ACTIVE: 40 min l TOTAL: 1 hr 15 min l SERVES: 8 to 10

2 tablespoons extra-virgin olive oil 1 large onion, diced 3 stalks celery, diced Kosher salt 1 pound bulk chorizo 3 cloves garlic, finely chopped 10 fresh sage leaves, finely chopped 3 sprigs rosemary, leaves finely chopped 10 cups 1-inch cubes stale cornbread (about 2 pounds) 2 cups diced roasted green chiles (frozen or canned; preferably Hatch chiles) 3 to 4 cups chicken stock 1. Preheat the oven to 350˚. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat. 2. Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.

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GLOBAL CUISINE MEETS ALOHA The Kahala Hotel & Resort, Andina restaurant (Portland, OR) and Food Network Magazine brought A Taste of Peru to resort guests and Hawaii locals this summer. Guests were treated to a delectable five-course tasting menu from some of the country’s best chefs. Andina Executive Chef Dustin Koerner collaborated with Kahala Executive Chef Wayne Hirabayashi for the exclusive dinner. To extend the aloha spirit, the tasting menu was featured at Hoku’s restaurant for two weeks. To learn more about The Kahala and its awardwinning cuisine, visit kahalaresort.com.

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Good Question... Ask us anything about cooking! Visit foodnetwork.com/goodquestion.

Q: How should I store my oils and vinegars? Katie Moyer, Mississauga, Ontario

cupboard—with a few exceptions. Most cooking oils (olive, vegetable and canola) should be kept in a cool, dark place to avoid exposure to air, light and heat, all of which can cause them to spoil. Nut and seed oils can go rancid quickly, though, and are best kept in the refrigerator. Most oils will last for about a year if stored properly, but toss them if they develop a strange smell or taste. Vinegar will keep almost indefinitely in your cupboard because of its high acidity.

@theamyrobinson via Instagram

A: You might be undercooking the cauliflower. You need to steam or boil the florets until they’re really soft and almost falling apart before you puree them. Then puree with room-temperature butter and/or warm milk. If you prefer a mash with some texture, use a food processor; for silky-smooth purees, a blender is the best bet. And don’t worry about overwhipping—potatoes get gummy when you do this but cauliflower never will.

CAULIFLOWER MASH Place 1 head chopped cauliflower florets in a steamer basket set over boiling water. Cover and steam until very soft, about 20 minutes. Puree with 3 tablespoons room-temperature butter, a pinch of nutmeg and salt to taste. Fry small sage leaves in a few tablespoons butter; spoon over the mash.

Q: What’s the correct way to prep Brussels sprouts? @madelined49 via Instagram

A: First, rinse the Brussels sprouts and remove any loose or discolored outer leaves. Then, using a sharp knife, trim and discard the stem end (no need to remove the core). You can halve or quarter the Brussels sprouts through the stem end and sauté or roast them (see page 94). Or thinly slice them to make a salad or slaw (look for pre-shredded Brussels sprouts in the produce aisle of many grocery stores). Another option: Pull off individual leaves and fry or roast them.

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Q:

Monika Day, Honolulu

A: Whipped cream is sensitive to heat and can deflate quickly in hot and humid climates—but go without it! Here are a few tips. Use heavy cream. It’s at least 36 percent fat and whips better than lower-fat options like whipping cream, light cream or half-and-half. Chill your tools. Place your bowl and whisk or beaters in the fridge for 30 minutes before beating, and make sure your cream is cold, too. Sweeten with confectioners’ sugar. It contains cornstarch, which acts as a stabilizer. Beat in mascarpone. Whip equal parts heavy cream and mascarpone with some confectioners’ sugar until stiff peaks form. The mascarpone will help stabilize the whipped cream.

CAULIFLOWER MASH: SAM KAPLAN. BOTTLE: ALAMY. WHISK: LEVI BROWN. BRUSSELS SPROUTS: GETTY IMAGES.

Q: What’s the best method for making cauliflower mash? Whenever I use a food processor, it becomes more like fine-grain rice and never reaches a creamy consistency.


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Follow Up

We

these Instagram pics of stars giving back.

Amanda Freitag volunteers with God’s Love We Deliver, a service that cooks meals for New Yorkers with serious illnesses. @chefamandaf

Katie Lee and a crew member from The Kitchen adopted puppy brothers from North Shore Animal League, a no-kill rescue center on Long Island. @katieleekitchen

Giada De Laurentiis spends time with students at Girls Leadership Academy of Wilmington in North Carolina. @giadadelaurentiis

Geoffrey Zakarian strikes a pose at an event for NYC charity City Harvest; he’s the Food Council chair. @gzchef

Trisha Yearwood shows off her home-building know-how with Habitat for Humanity in Memphis. @trishayearwood

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Every year, Guy Fieri donates cartfuls of toys to kids in Northern California—and he has the receipt to prove it! @guyfieri


When you’re in control of your finances, you’re in control of your future. Perla and Eddie rely on their Regions Banker, Stacy, to give them great advice on both their business and personal accounts. Recently, Stacy showed Perla the goal trackers on My GreenInsights, which will help her save for some projects around the house, and she helped Eddie set up his retirement account. Now the couple feels right on track to take their next step. Ready to move your life forward? We’re ready to help.

Watch Perla and Eddie’s real Next Step story and plan your own at regions.com/nextstep. © 2017 Regions Bank. Actual Regions customers compensated for their appearance. | Regions, the Regions logo and The Next Step Project are registered trademarks of Regions Bank. The LifeGreen color is a trademark of Regions Bank.


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Color this slice of pie—on this page, a photocopy or a page printed from foodnetwork.com/colorthisdish.

2 Go to foodnetwork.com/colorthisdish

and submit a scan or photo of your finished work. The winner will receive $500 and three runners-up will each receive $50.

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NO PURCHASE NECESSARY TO ENTER OR WIN. Color This Dish! Contest. Sponsored by Hearst Communications, Inc. Beginning October 6, 2017, at 12:01 a.m. ET, through November 1, 2017, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/colorthisdish 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 a scanned copy or photo of your completed version of the work that appears in the November 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/colorthisdish.

Color This Dish! Break out your markers (or colored pencils!) and you could win big.

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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, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences .hearstmags.com to manage your preferences and opt out of receiving marketing offers by 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. 9. 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.

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