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MAKE CASSOULETON A TUESDAY


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When you have a KitchenAid® kitchen,you’re surrounded by stainless sous chefs.Your refrigerator keeps ingredients fresher longer, your oven and cooktop roast evenly and simmer accurately, and your dishwasher overpowers even the stickiest, sauciest messes. So take out the pork sausage, the pork shoulder, the pancetta, the Great Northern beans and last week’s duck confi t, and take on the French legend whenever inspiration strikes. Because when your ambition and your kitchen have no limits, there’s so much more to make.

Find more information and culinary inspiration at kitchenaid.com.


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The standard variable APR for purchases is 12.99%, 17.99% or 22.99%, based on creditworthiness, standard variable APR for cash advances is 25.24%. The variable Penalty APR is up to 29.99% and may be applied if you make a late payment or make a payment that is returned. The annual fee is $0. Minimum interest charge — $0.50. Fee for Foreign Purchases — 3% of the U.S. dollar amount of each purchase made outside the U.S. Cash advance fee — either $10 or 5% of the amount of each cash advance, whichever is greater. Balance transfer fee — either $5 or 3% of the amount of each transfer, whichever is greater. New cardmembers only. Subject to credit approval. Additional limitations, terms and conditions apply. You will be given further information when you apply.© 2013 Citibank, N.A. Citi, Citi with Arc Design, ThankYou and Citi ThankYou are registered service marks of Citigroup Inc.WorldMags.netWorldMags.net

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Whether you’re doing dinner and a show or lunch and a ballgame, the Citi ThankYou® Preferred Card is the only card you can get that offers2x the points on both entertainment and dining out at no annual fee.

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With 2x the points on tickets and dinner, date night’s off to a great start.


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SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 7

ContentsFood Network Magazine

SEP T EMBER 2013

Cover photograph by Steve Giralt Food styling: Susan Spungen; prop styling: Paige Hicks

This issue is loaded with fresh fruit!

Apple Mustard Chickenpg. 108

Melon Salad with Bourbon-Maple Vinaigrettepg. 142

Peach Plum Cobblerpg. 159

Blueberry Cheesecake Galettepg. 115

Roasted Fig Sundaespg. 117

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8 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013

PHOTOGRAPHS BY SANG AN

50Dinners

Chicken

Fun Cooking49 Breakfast Break Turn your favorite

cereal into hard candy. 50 Which Side Are You On? Take your pick:

cake or yeast doughnuts. 54 Piece of Cake! Our giant ice cream

sandwich feeds more than 20 people! 57 Can You Salt It? Some unlikely foods

taste better with a sprinkle of salt. 63 Pop Stars Make your own soda:

You won’t find these flavors on the shelf. 66 Wake-Up Call Whip up homemade

yogurt for a change.

In the Know33 Sew Much Food Some crafty knitters

are turning yarn into full-blown meals. 35 Food News Discover fun facts and

cool new products. 38 Know It All: Banh Mi Catch up on the biggest trend in sandwiches. 40 Pretty Dry Accent your kitchen with one

of these stylish tea towels. 44 Star Kitchen Jessica Seinfeld shows us

her Hamptons guesthouse kitchen.

12 Recipe Index14 To Your Health24 Editor’s Letter26 Calendar29 Reader Letters30 You Asked172 Good Question

Make soda in tons of fun flavors! See page 64.

pg. 108

Weeknight Cooking71 Weeknight Dinners These meals

are ready in no time. 94 Easy Sides Complete any dinner with one of our simple dishes. 98 Hot Tips Snag helpful cooking advice from Food Network Kitchens. 102 Mix & Match Pesto Make the most of

fresh herbs with this quick recipe. 108 50 Chicken Dinners Find dozens of new

ways to cook a weeknight staple.

Contents

124

102

59

3333333333333

33333333

3333333333333333333333

135

BONUS RECIPES


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Contents

Bake cookies with popcorn! See page 168.

144

Party Time135 Paper Work Serve crudités in fun

pouches at your next get-together. 136 Field Day Jose Garces shares recipes inspired by his family’s farm. 146 Thin Is In Turn veggies into

healthful chips. 148 Serious Salads Get hearty dinner-

salad recipes from Food Network stars. 157 Sweet as Pie Bake an easy fruit

dessert for a summer celebration.

On the Road161 Free Fall See where you can

find free fruit and vegetables. 163 Saluting the Kernel Try a few recipes

from America’s biggest popcorn festival. 170 On the Run See how some food-

industry stars train for marathons.

Contest176 Name This Dish! Enter this

month’s recipe-naming contest.

Weekend Cooking111 Weekend Dinners Try one of these

menus for an end-of-summer party. 120 Texan at Heart Sunny Anderson shares

some favorite Tex-Mex recipes. 128 Make Some Dough! Guy Fieri prepares

pizza from scratch. 130 Try This at Home Learn how to preserve

tomatoes while they’re at their best.

128

149

113


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A park is a gift.(Pass i t on.)

Somewhere, not far from where you live, The Trust for Public Land is protecting the places that make your community special—from neighborhood playgrounds, gardens, and trails to vast wilderness escapes.

Visit tpl.org today and preserve the gift of parks for generations to come.

photo: darcy kiefel


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PASTA, PIZZA AND GRAINS

BREAKFAST AND BRUNCH

SOUPS AND DINNER SALADS

APPETIZERS, SNACKS AND SAUCES

California Rice and Beans

82

Acorn Squash Chips

Cake Doughnuts

Butternut Squash Posole

Tuna Salad with Herb Toast

Pasta with Corn and Kale

Gazpacho with Cilantro Oil

Warm Spinach Salad with Pork Milanese

Grilled Spice-Rubbed Shrimp “Niçoise” Salad

Pork Scallopini Salad

Grilled Steak and Peach Salad

Salmon-Fennel Salad

Homemade Yogurt San Antonio Migas Stir-Fry Frittata

Cheese Plate with Grape Tapenade

Eggplant Chips Jarred Tomatoes

Mix & Match Pesto

Caramel Corn

147

50

90

86

Ham-and-Cheese Noodle Salad

74 117

Ratatouille Pasta

82

113

150

154

72

149

152

66 124 88

113 146 131

103

166

Recipe Index

“Name This Dish!” Stacked Salad

FISH AND SEAFOOD

Fried Shrimp and Okra Grilled Swordfish with Potato-Chorizo Salad

72 113

176

Red Cabbage Chips Tomato Chips Zucchini Chips

146 147 147

Yeast Doughnuts

51

50Bonus

Recipes!Page 108

Prime-Time Pizza Dough

129

Guy Fieri makes homemade pizza

on page 129.


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MEAT AND POULTRY

Contents

VEGETABLES AND SIDES

DESSERTS

DRINKS

115

Basil Lemonade Soda Cherry-Almond Soda Citrus-Coconut Soda Grapefruit-Jalapeño Soda Grape-Vanilla Soda Lime-Mint Soda

Chimichanga Alamo Grilled Chicken with Bulgur

121 74

76

Slow-Cooker Barbecue Brisket

Steak and Pierogi

88

“Una de Cada” Enchilada Casserole

Southwestern Brisket Hash

76 122

64 64 656465 65

Blueberry Cheesecake Galette

Caramel Corn Cookies Cereal Brittle

115 168 49

97

Lemon-Herb Orzo

Ricotta Sherbet

144

Barbecue Cheeseburgers Brick Cornish Hens

138

Peach-Plum Cobbler with Buttermilk Biscuits

Foil-Packet Corn

Nectarine-Tomato Salad

Fried Tomatillos with Apple and Ham

Tomato–Snow Pea Salad Wilted Escarole with Hazelnuts

Melon Salad with Bourbon-Maple Vinaigrette

Mexican Honeydew Salad

115

117

140

95

Double Berry–Hazelnut Crumble

158

Giant Ice Cream Sandwich

54

Golden Butter Popcorn Cupcakes

164

Grilled Lemon-Pepper Potatoes

94

95

159

142

Cherry-Vanilla Crisp

157

94

Roasted Fig Sundaes

117

Try Sunny Anderson’s

favorite Tex-Mex meals.

Light Shepherd’s Pie Pork Chops with Corn-Bacon Slaw

86 90

Arugula with Apples and Walnuts

97 96 96

Asian Cucumber Salad Grilled Eggplant Salad


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Contents

To Your HealthHere’s what’s extra good for you in this month’s issue:

DINNERS UNDER 500 CALORIES

Our Weeknight Cooking section is full of light, healthful meals. Here are a few:

AT THEIR PEAKIt’s stone fruit season! Peaches, plums and nectarines are all packed with fiber, potassium and vitamin C. Plus, research shows the fruits may fight heart disease and diabetes. Try some in these recipes:

Grill peaches for Tyler Florence’s hearty steak salad (page 149).

Top skillet chicken with a hoisin-plum sauce (No. 4 in our booklet).

Toss nectarines into a colorful salad with tomatoes and ricotta salata (page 117).

Light Shepherd’s Pie pg. 86

CALORIES: 448

Pork Chops with Corn-Bacon Slaw pg. 90

CALORIES: 491

Ham-and-Cheese Noodle Salad pg. 74

CALORIES: 477

Butternut Squash Posole pg. 90

CALORIES: 415

Fried Shrimp and Okra pg. 72

CALORIES: 476

GOOD TO KNOW Eating walnuts at least twice a week may reduce your risk of diabetes by up to 24 percent, according to a recent study. Get your weekly double dose: Try California Rice and Beans (page 82), then add some walnuts to your pesto (page 103). SOURCE: JOURNAL OF NUTRITION

Fast TrackA NEW STUDY INDICATES THAT SOME HOME COOKS GIVE UP EXERCISE

SO THEY CAN SPEND MORE TIME IN THE KITCHEN. THESE QUICK MEALS WILL GIVE YOU PLENTY OF TIME FOR BOTH:

Grilled Chicken with Bulgur15 minutes active time, pg. 74

Slow-Cooker Barbecue Brisket 15 minutes active time, pg. 76

Tuna Salad with Herb Toast20 minutes active time, pg. 86

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Stir-Fry Frittata 20 minutes active time, pg. 88

Grilled Chicken with Bulgur

Slow-Cooker Barbecue

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FLY HIGHER.

SNACK BRIGHTER.

EDY’S® Fruit Bars are now called OUTSHINE® bars. Made with real fruit or fruit

juice, they can take any day to a better place. Don’t just snack. SNACK BRIGHTERTM

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


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Contents

Committed to simplifying everyday things, Whirlpool® invited organization guru Julie Morgenstern to share 3 savvy meal prep tips (while Whirlpool® shares cooking technology that gets you out of the kitchen faster).

SimplyFaster

Whirlpool® Presents

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The Whirlpool® induction cooktop’s advanced AccuHeat™ technology lets you cook faster with complete control — so feeding the family is simple.

Pre-wash, chop and prep veggies on Sunday for super-quick salads and cooking all week long.

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Organize prep tools, bowls, utensils and seasonings within arm’s reach of your stovetop and sink for easy access.

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Sunny Anderson Cooking for Real;

Home Made in America with Sunny Anderson

pg. 120

Star SearchFind your favorite Food Network celebs in this issue:

Giada De LaurentiisFood Network Star;

Giada at Home; Everyday Italian

(on Cooking Channel) pg. 30

Guy Fieri Diners, Drive-ins and Dives; Guy’s Big Bite;

Rachael vs. Guy: Kids Cook-Off

pg. 128

Bobby Flay Food Network Star; Iron Chef

America; Bobby Flay’s Barbecue Addiction; Worst Cooks in

America; Brunch @ Bobby’s (on Cooking Channel)

pg. 154

Tyler Florence The Great

Food Truck Racepg. 149

Jose Garces Iron Chef America

pg. 136

Alex Guarnaschelli Iron Chef America;

Chopped; Alex’s Day Off pgs. 30, 150

Jeff Mauro Sandwich King

pg. 30

Donatella Arpaia Stewart

Iron Chef America; The Next Iron Chef

pg. 131

Geoffrey Zakarian Iron Chef America;

Choppedpg. 152

Michael Symon Iron Chef America;

Symon’s Suppers and Cook Like an Iron Chef

(both on Cooking Channel) pg. 30

Marc Murphy wants you to eat out—and not just at his restaurants. He’s helping Share Our Strength promote its Dine Out For No Kid Hungry campaign. From September 15 to 21, restaurants around the country will donate some proceeds to the cause. Visit nokidhungry.org/dine to see how you can help.

Eat for good!

Anne BurrellChef Wanted with

Anne Burrell; Worst Cooks in America

pg. 30


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whirlpool.com

*Compared to conventional electric radiant cooktops.

®/™ ©2013 Whirlpool. All rights reserved.

Your new secret ingredient?Complete control.

The Whirlpool® induction cooktop’s advanced AccuHeat™

technology lets you cook with less time, less energy, more

precision*. Making ‘delicioso’ simple.


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Make pairing and sharing your love of

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an entirely new taste experience. Here are a few pairings that are too perfect to

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Lindt EXCELLENCE Chili paired with J. Lohr

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Lindt EXCELLENCE Intense Orange paired with

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Learn more about C H OC OL AT E B E YON D C OM P A RE at L I NDT. COM

EXCELLENCE Pure, rich, intense.

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Editorial Director Ellen Levine

Put summer herbs to good use in

pesto (page 103).

Visit thebreakfastproject.com for more.

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MORNING TIP OF THE WEEK:

Overnight Oats

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Check out these delicious dishesto fuel your family.

Editor in Chief Maile Carpenter

Creative Director Deirdre KoribanickExecutive Editor Joanna SaltzManaging Editor Maria Baugh

EditorialFood Director Liz SgroiFood Editor Erica ClarkFeatures Editor Yaran NotiSenior Editors Lisa Cericola, Lisa FreedmanRecipe Editor Ruth KaplanSenior Associate Editor Allison BakerEditorial Assistants Ellery Badcock, Hannah Kay Hunt Online Coordinator Victoria PhillipsInterns Alix Mann, Ana Rocha

ArtArt Director Ian DohertyDeputy Art Director Marc DavilaAssociate Art Director Dorothy CuryDigital Imaging Specialist Tony EcanostiArt Assistant Brian HardimanInterns Rachel Keaveny, Trevor Williams

PhotographyPhoto Director Alice AlbertDeputy Photo Editor Kathleen E. BednarekAssociate Photo Editor Lynn SellAssistant Photo Editor Casey Oto

CopyCopy Chief Joy SanchezResearch Editor Linda FiorellaCopy Editor Paula SevenbergenAssistant Managing Editor Heather DiBeneditto

Food Network KitchensSenior Vice President, Culinary Production Susan StocktonVice President, Test Kitchen Katherine AlfordExecutive Culinary Producer Jill NovattTest Kitchen Manager Claudia SidotiRecipe Developers Andrea Albin, Bob Hoebee, Amy StevensonRecipe Developer/Nutritionist Leah Trent HopeRecipe Tester Vivian ChanDirector, Culinary Product Development Mory ThomasCulinary Writer Rupa BhattacharyaIntern Tim Guy

Food NetworkPresident Brooke Bailey JohnsonGeneral Manager, Scripps Enterprises Sergei KuharskyEditorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine

Hearst Magazines DivisionPresident David CareyPresident, Marketing & Publishing Director Michael ClintonExecutive Vice President & General Manager John P. LoughlinPublishing Consultants Gilbert C. Maurer, Mark F. MillerPRINTED IN THE U.S.A.

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653

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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.

Vice President, Publisher and Chief Revenue OfficerVicki L. Wellington

Associate Publisher, Associate Publisher Integrated Marketing Wendy Nanus Peggy Mansfield

General Manager Salvatore Del GiudiceVice President, Group Consumer Marketing Director Rick Day

AdvertisingNEW YORKExecutive Account Directors Diane Anderson, 212-484-1459 Jackie Bodner, 212-484-1462 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463Advertising Services Manager Celeste Chun, 212-484-1442Sales and Events Coordinator Kathleen D’AloiaSales Assistants Ashley Wells-Wood, Danielle ManziMIDWESTAdvertising Director Amy Mehlbaum, 312-984-5117Sarah Lenert, Account Director, 314-475-5439 Hillary Morse, Account Manager, 312-251-5352 Allison Winters, Account Manager, 312-251-5342 Keely Dahlen, Sales Assistant, 312-251-5367SOUTHEASTKelly Peterson, Director, 770-641-1578 Diane Cohan, Assistant, 770-641-1578DETROITSarah Lenert, Account Director, 314-475-5439LOS ANGELESLeighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Assistant, 310-664-2821TEXAS The Ingersoll Company 214-526-3800 Jennifer Walker, Lynn WisdomPACIFIC NORTHWESTPoppy Media Meghan Tuohey, 415-990-2825FLORIDA, MEXICO AND THE CARIBBEANMaria E. Coyne, Inc. Maria E. Coyne, Account Manager, 305-756-1086 Donna Falcone, Account Manager, 305-756-1086TRAVEL DIRECTORMcDonnell Media, Inc. 888-410-5220 Erin McDonnellNEW ENGLAND Jackie Bodner, 212-484-1462HAWAIILola A. Cohen, Account Manager, 808-282-1322

Advertising ProductionGroup Production Director Chuck LodatoGroup Production Manager Julie BoscoAssociate Production Manager Adam Bassano

MarketingAssociate Director, Integrated Marketing Amy S. LaneExecutive Director, Events and Partnerships Julie MahoneySenior Managers, Integrated Marketing Amanda Thornquist, Audrey White, Courtney WladykaCorporate Research Manager Tina Giberti

Creative ServicesCreative Director Kevin LongoAssociate Art Directors Jonathan Alvis, Ilene Singer

Public RelationsExecutive Director of Public Relations Nathan Christopher

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

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653


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geico.com | 1-800-947-AUTO (2886) | Local Offi ce

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image © 1999-2013. © 2013 GEICO.

Your low GEICO quote with arrabbiata sauce.See how easy it is to save money.

What’s black,white, and red

all over?


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Editor’s Letter

I was in a meeting

Big and LittleCheck out our latest kids’ edition

in the back of this issue—but first, see if you can identify these Food Network stars!

Maile CarpenterEditor in Chief

ANSWERS: A Michael Symon, B Bobby Flay, C Melissa d’Arabian, D Jeff Mauro, E Giada De Laurentiis, F Ron Ben-Israel

look-alike working back there, but when I walked over to get a closer look, sure enough, it was Guy, plating meatballs in the middle of the lunch rush. He had a few miniature sous chefs at his side, and it turned out he was cooking with kids for a charity lunch. There were no cameras around, no reporters, no fans gathered to watch—just these kids, their families and Guy, cooking and eating together. He told me later that he was supposed to go home the day before, but he decided to stay so he could have lunch with the kids.

People always ask me what the Food Network stars are like in real life—you know, when they aren’t on stage at a food festival or signing books or putting on a show for the camera. I can think of all sorts of examples of Guy being a genuinely good Guy (he once gave up his trailer to me on a shoot when I was a hundred months pregnant). But this is the best example yet because it shows exactly what Guy is like—the king of Flavortown, showing a few kids how to cook when no one is watching.

Guy’s place in

Times Square

recently with a couple of other editors, reviewing the layout of the Guy Fieri pizza story (page 128), when the three of us decided we were long overdue for a visit to Guy’s restaurant in Times Square. I’ll admit we had some preconceived notions about Guy’s American Kitchen & Bar—also known as Flavortown. We assumed it would be filled with tourists (we saw a few), that there would be some funny Guy-isms on the menu (there are), and we figured we had about a 0.0001 percent chance of seeing the busiest celebrity chef on earth in his New York City restaurant on a random Friday afternoon.

The host seated us in a back corner of the underground level, and as we contemplated asking for a better table upstairs, I turned and saw a man who looked exactly like Guy Fieri cooking in an open kitchen. I wondered for a split second if the restaurant had a Guy

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L E T T H E M E AT C A K E S !Soccer, recitals and bake sales, oh my! Worry not, Super Mom. From baking tins and mixing bowls to cooling racks and carrying trays, there’s a wealth of tools & tricks at your batter-covered fingertips. Shop the collection—only at Kohl’s and Kohls.com/foodnetwork.

L E T T H E M E AT C A K E S !


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Calendar

28

11 14

23

16

8 12

20

29

1917

3 6 7FRIWEDSUN THUMON SATTUE

10

2 51

9

22 27It’s Ellie Krieger’s birthday! Try her maple nuts: Cook 2 cups walnuts with ⅓ cup maple

syrup, and salt over medium-high heat, 3 minutes.

Before tomato season is over, serve this easy party appetizer: Hollow out small tomatoes and stuff with chicken

salad; season with pepper.

Start the week with a simple dinner: pesto grilled cheese. Design your own pesto on page 103.

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September

Grill banana splits for Labor Day: Halve bananas lengthwise

through the peel; grill cut-side down until marked. Serve with sundae toppings.

Serve crostini for happy hour: Spread goat cheese on toasted baguette slices. Top with raspberries, fresh thyme and honey.

Watch the U.S. Open and take a cue from the athletes: Drink coconut water! It’s refreshing and packed with electrolytes.

Happy Birthday, Anne Burrell!

Tweet her a special wish at @chefanne burrell.

Try a fun weekend project: homemade raisins! Arrange grapes on an oiled baking sheet; bake at 200 ,̊ 3 hours, 30 minutes.

Turn this morning’s leftover coffee into an afternoon treat: Mix 2 cups coffee with ¼ cup cream and some sugar; freeze in molds.

Make Michael Symon’s

crab-stuffed cabbage tonight in

honor of his birthday. Go to

foodnetwork.com/stuffedcabbage.

Make hummus for a snack: Puree

1 can drained chickpeas, 3 tablespoons each tahini, olive

oil and water, some lemon juice and salt.

Host an apple-themed brunch for the first day of fall: Cook chopped apples in butter with a pinch of cinnamon; serve over waffles with hot apple cider.

Celebrate Rosh Hashanah with horseradish-crusted brisket: Go to foodnetwork .com/beefbrisket for the recipe.

For a new sandwich spread, mash 1 avocado with a spoonful of light cream cheese until mostly smooth.

4

21

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hampton.com

© 2013 Hilton Worldwide

A fresh, clean duvet on your bed and Great Getaways at over 1,900 locations.


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Reader Letters

We Hear You...A few thoughts from our readers this month. Keep the letters coming!

I was surprised to see a three-page spread in the summer barbecue issue devoted to Guy Fieri’s car collection [“Car Guy,” June 2013]. My first reaction was, “Why is this in Food Network Magazine?” Please stop your “anything Guy Fieri does is amazing” rhetoric and showcase more food.

Kim SabaArvada, CO

Your magazine is usually right on the money, but I have to point out that your blurb about the healthfulness of ground beef [Food News, June 2013] is accompanied by a photo of a dairy cow. I grew up on a farm where we raised beef cattle—your photo isn’t of a beef cow.

Crystal AdawayFredericksburg, VA

Editor’s Note: Thanks for the correction—we should have caught this one! Beef cattle are typically rectangularly shaped; dairy cows are usually more trapezoidal, have large udders and are commonly white with black spots.

Imagine my surprise when I got myJune 2013 issue and saw a photo of Dishes Men Like on the Editor’s Letter. This is one of my mother’s cookbooks that I treasure, especially the Wine BBQ Sauce recipe that’s splattered with Worcestershire sauce. Just looking at your story brings back memories of wonderful barbecues, fixed by either Mom or Dad.

Diana BurnellSunnyvale, CA

I was anxious to try the Pickled Dill Carrots in your June 2013 issue [“Crunch Time”]. Lucky for me, several vendors at our local farmers’ market had kaleidoscope carrots last weekend, which made my efforts even more colorful. I added a few slices of fresh jalapeños (after all, we are from Texas).

Gretchen McCormack Waco, TX

When I opened the men’s portion of this month’s magazine [June 2013], I was immediately turned off. The stereotype you illustrated was that of the macho, rugged outdoorsman who wears flannel and likes beer. While I understand you are catering to a specific population, you are also alienating others with gender stereotyping.

Michelle YoungMilford, OH

When I saw Michael Symon’s Beer-and-Bacon Toffee Sundae

in the insert of the June 2013 issue [“Something’s Brewing”], I had to try it. They say bacon is good on anything, and this was no exception: The sundae was awesome! What a fabulous ending to a Memorial Day barbecue.

Denise BarlowWoodford, VA

I married a man who thoroughly detests cooking with all vegetables, including celery, mushrooms, tomatoes and broccoli. After 40 years of marriage, it was truly a joy to put something new on the table when I made your Tomato-Ginger Couscous [Weeknight Cooking, June 2013]. I had never thought to puree vegetables—it was a major success!

Judy RitterRome, OH

I was determined to make the most of my Memorial Day weekend by trying something new. That’s why I loved your grilled pizza story with Anne Burrell [“Try This at Home,” June 2013]. I had some leftover chicken, so I just threw that on the crust with feta, roasted red peppers, sautéed onions and a drizzle of balsamic. The recipe was delicious and easy to follow, thanks to the step-by-step photos. Now I don’t have any excuse not to make dinner!

Kristin PinchesVero Beach, FL

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You Asked...Food Network stars answer your burning questions.

Letters

Have a question for a

Food Network star?

Write to us at

foodnetwork.com/

magazine.

Jeff, you say you can turn any meal into a sandwich. How about chicken Alfredo with garlic bread?

Jessica Sianni Wilmington, DE

Make the “bread” by boiling lasagna sheets, then coat them in panko breadcrumbs and lightly pan-fry them. Mix pulled chicken with béchamel (a white sauce made with butter, flour and milk), some cracked black pepper, shaved parmesan and a little arugula. Assemble the chicken on the lasagna noodles, then cut and serve it thin like bite-size sandwiches. Warning: It could get messy.

—Jeff Mauro

Michael, I’d like to incorporate more Greek yogurt into my diet. Can I use it as a substitute for sour cream or cream cheese?

Aimee Nesline Akron

Absolutely. You can also use it instead of butter to finish a sauce. Or rub it on chicken before you roast it.

—Michael Symon

Giada, your daughter, Jade, has such a mature palate. As the mother of an 8-month-old, I wonder if you have any advice to ensure my child will like different cuisines and not just kid stuff?

Ann Kording Woodbridge, VA

You can’t feed her kid stuff. As soon as she starts eating, you need to make her real food. Eight months is a little young because there are a lot of things she can’t eat yet, but as soon as possible she needs to eat what you eat. I grew up eating adult food with my parents, and Jade eats what we eat, too.

—Giada De Laurentiis

Anne, what is the purpose of adding bay leaves to a roast when they’re always removed after cooking?

Troy BuergerGrand Island, NY

Fresh bay leaves are one of my favorite ways to add subtle flavor to a dish. The dry ones don’t bring much to the party, so try to use fresh ones. If you have to use dry bay leaves and they’re brittle and stiff, you should never break the leaves into pieces or crumble them—always use the whole leaf in one piece.

—Anne Burrell

Alex, no matter how I clean clams, they always seem to have sand in them. What am I doing wrong?

Diane Sabbagh Oakland, NJ

First of all, use littleneck clams because they’re not as sandy as some other kinds. Start by scrubbing the shells under cold running water until they feel smooth. Next, submerge them in cold water for a few hours. Be careful, though: Fresh water kills the clams, so don’t let them stay in the water too long. Cook and taste; if they’re still sandy, rinse the shelled clams again before serving.

—Alex Guarnaschelli

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.

Alex says to clean clams by leaving them

in water.


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In the Know


Sew Much FoodWe thought we had seen it all in the fake-food world, but crafters are cranking out something

new and totally irresistible: crocheted snacks. Inspired by the popular Japanese art of amigurumi (crocheting small dolls and toys), American knitters have been dreaming up all sorts of fun meals,

like this burger, dog and fries ($12/hot dog, $22/burger and fries; etsy.com). You can find free patterns online, or better yet, learn from the pros: This month, three big knitting stores—ImagiKnit in

San Francisco (imagiknit.com), Purl Soho in New York City (purlsoho.com) and The Little Knittery in Los Angeles (thelittleknittery.com)—will launch food-design crochet classes.

Crochet something tasty. Then, find some fun new tea towels

and tour the Seinfelds’ kitchen.PHOTOGRAPH BY KANG KIM


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Food newsIn the Know

Fill a Notebook Bag with chips, pretzels or even a sandwich, then pack it for lunch. $5.50 for 20; whiskergraphics.com

BEER BROTHERSThe brothers of the ’90s sensation Hanson are still touring, and now that they’re all grown up, they are hawking their own beer. Dubbed Mmmhops (yes, as in “MMMBop”�), the pale ale comes out this fall—just in time for the Anthem World Tour. We haven’t tried the stuff, but we like the idea: Proceeds from Mmmhops T-shirts and pint glasses will go to victims of the Oklahoma tornadoes. mmmhops.com

Use a pen to jot down ideas on Memo Pad Coasters: They wipe clean with a regular eraser. $10 for four, Wink; artcraftgifts.com

These Notebook “Paper” Napkins are the size of a standard piece of paper. $32 for four; leafcutterdesigns.com

This “paper” cup is actually a ceramic Notebook Mug. $18; fredflare.com

STRAW DEALGreat news for obsessive texters: You can now chat while you drink. The new iStraw holds your smartphone while you sip from a 16-ounce tumbler, so you can keep one hand free for typing. In an unscientific office road test, it practically doubled our texting-while-drinking productivity. $10; krazystraw.com

TAKE NOTE

Get into back-to-school mode with some notebook-inspired gear.

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In the Know

TRAIL REMIX It doesn’t seem right to finish a long hike along the Grand Canyon with a big plate of fries. This summer the National Park Service started overhauling menus and adding healthful options at more than 250 restaurants and snack bars across the country. In fact, Grand Canyon’s Canyon Village Deli removed all fried foods from its menu and now serves strawberry and spinach salads, chicken wraps and pizzas with whole-wheat dough, and some restaurants in Yosemite National Park round out kids’ meals with a salad or fresh fruit instead of fries.

We don’t recommend these

place mats for a classy dinner party, but they’re perfect for tailgating:

They come by the pad, and you can order any school in the Southeastern

Conference, plus four big rivals (Georgia Tech, Clemson, Florida

State and Texas). $28 for 25; hesterandcook.com

A recent survey found that 25% of people have passed off frozen food as their own.

SOURCE: IMPULSE RESEARCH

There is nothing better than a fresh peach at peak season—unless you are eating one just for the vitamin C, in which case canned might be better for you. In a recent study, canned peaches were found to have significantly higher levels of vitamin C and antioxidants than fresh ones. (Note from our test kitchens: We’re still eating the fresh ones.)

SOURCE: OREGON STATE UNIVERSITY

CAN IT BE?COLLEGE PAPERS

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FOR A GREAT FINISH, START WITH FAGE TOTAL.

FAGE Total is a truly unique and versatile authentic Greek strained yogurt.

Discover how world-class chef Bobby Flay chooses to incorporate this

special yogurt into new and delicious dishes at fagetotalchallenge.com

© 2012-2013 FAGE USA Dairy Industry, Inc. Trademarks are used with permission by FAGE Luxembourg S.a.r.l. All rights reserved.WorldMags.netWorldMags.net

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In the Know


The Classic

Butternut Squash Banh Mi Bonmi Washington, D.C.900 19th St. NW; eatbonmi.com

B S h

Catfish Banh Mi Baoguette New York City 61 Lexington Ave.; baoguette.com

C fi h B h Mi

Red Curry Beef Banh Mi Bon Banh Mi Charleston, SC 162 Spring St.; bonbanhmi.com

R d C B f

Breakfast Banh Mi Elizabeth Street Café Austin 1501 South First St.; elizabethstreetcafe.com

B kf B h Mi

Banh Mi on WheelsTrack down one of these food trucks.

Bon Me, Boston @bonmeNom Nom Truck, San Francisco @nomnomtruckPhamily Bites, Houston @PhamilyBitesDucknRoll, Chicago @ducknrolltruck

WITH A TWIST Try some creative takes on the banh mi.

Vietnamese baguette The traditional bread is made with rice flour and wheat flour.

Combine 1 thinly sliced red onion, 1 cup cider vinegar, ½ cup water, 2 tablespoons sugar and ¼ teaspoon

kosher salt in a small saucepan;

boil 2 minutes, then let cool.

FAKE YOUR OWN Most ingredients above are sold in Asian grocery stores, but you can use these substitutions.

Replace: Vietnamese baguetteWith: Italian bread, hoagie roll or French baguette

Replace: Pickled daikonWith: Pickled red onions

Cilantro

Cha lua Also called Vietnamese pork roll, it’s like a pork terrine, steamed in banana leaves.

Pickled daikon and carrots These add essential tang and crunch.

Soy sauce

Cucumber

Chicken or pork liver pâté Jalapeños

Head cheese The Vietnamese version of this cold cut is made with fish sauce, garlic and scallions.

Mayonnaise

Replace: Cha lua With: Bologna or mortadella

Know It All: Banh MiWhen we set out to find America’s favorite sandwiches last year, variations of banh mi (pronounced “bun me”), a Vietnamese favorite made with assorted meats and pickled vegetables, came up as top picks in state after state. Banh mi have been popular for years in big cities, but we seem to be in the throes of a nationwide banh mi boom. The sandwiches have been popping up at chain restaurants, in supermarkets and on street corners everywhere: There are now more than 20 banh mi–themed food trucks on the road. Here’s a cheat sheet on the trend.

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© 2012 N

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CRUST. NOT CASH.

Deliciously crispy crust.

All natural toppings.

Plus all profi ts to charity.

That’s good no matter how you slice it.


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Pretty DryAdd some color to your kitchen with these fun tea towels.

Luminaria towel $36 for two; brika.com

Leaves towel$25 for two; chewingthecud.com

Triangles towel$25 for two; chewingthecud.com

Korona towel$42; us.marimekko.com

Fine Net towel$26; ktaadn.me

Harlequin towel$18, Ferm Living; wayfair.com

Lemon Slice towel$12; sprouteddesigns.com

for information

Sprouts towel$24; leahduncan.com

Wilderness towel$28; makelike.com

Wash & Dry towel$24 for four assorted;

anthropologie.com

Leaves towel

Korona towel F N lTriangles towel Harlequin towel

In the Know

Wild t lL Sli l Wash & Dry towelt

Knife’s Edge towel$26; ktaadn.me

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Tulip towel$11, Sagaform; huset-shop.com

Bargello Navy towel$10; henhouselinens.com

Moscow Purple towel$25; shophorne.com

Eggplant towel $22; patchdesignstudio.com

Check towel$24; studiopatro.com

Party Green Diamond towel $13; fishseddy.com

Au Pears! towel$20; susyjack.com

Garden towel$11, Sagaform; huset-shop.com

Polka-dot towel$10; fishseddy.com

Aragosta towel$12 for three assorted; shiraleah.com

Pyramids towel$20; poketo.com

Fern Orange towel$10; henhouselinens.com

B ll N t l T l l Eggplant towel

A P ! lP t G Di d t l Check towel


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Sherwin-Williams exceptional quality

paints will help you achieve the

best results.

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ImpossiblePAINT THE

SHERWIN-WILLIAMS helps energize, refresh and transform challenging

spaces on Restaurant: Impossible. Check out these behind-the-scenes

photos of the show’s recent makeover of Smitty’s Restaurant in Clearwater,

Florida. And see how you can bring the design team’s creativity home with

their expert tricks and tips.

The possibilities are endless with

MAKE THE MOST OF YOUR COLOR WITH THE VERY BEST PAINT. Explore endless possibilities for your home, and enter the "Paint the Impossible" Sweepstakes at FOODNETWORK.COM/PAINT for a chance to win a trip for 2 to visit a restaurant that's been reinvented on an episode of Food Network's Restaurant:Impossible, plus meet & greet with host Robert Irvine, dinner for 2 at a fi ne dining restaurant and a $500 Sherwin-Williams gift card.

RESTAURANT: IMPOSSIBLE TRICKThe design team chose the Traditional Twist collection from HGTV HOME by Sherwin-Williams to add a modern and fresh vibe to the main dining room.

TAKEAWAY TIPThe HGTV HOME by Sherwin-Williams color collections are coordinated palettes of colors that work together for room-to-room harmony.

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http://www.foodnetwork.com/paint



Only at Sherwin-Williams

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Start an urban revival in your own home.Transform your home with the coordinated color collections fromHGTV® HOME by Sherwin-Williams. See them all at your local Sherwin-Williams store or sherwin-williams.com/hgtvhome.

FEATURED: THE URBAN ORGANIC COLLECTION


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Star Kitchen

When cookbook author Jessica Seinfeld, her husband, Jerry, and their three kids head to their East Hampton, NY, estate for the summer, their entire social universe travels with them. “My parents stay here, and all my friends—sometimes for the whole summer,” Jessica says. “There are always 10 kids around.” When you have a sprawling estate with a three-bedroom guesthouse, finding space for everyone isn’t a problem. Feeding them all, however, can be tricky, so she keeps giant jars of potato chips and bagels on the counter of this guesthouse kitchen, and she sets out buffets on an old farm table so guests can eat on their own schedule. Although the Seinfelds’ main house (and killer kitchen!) is just across the yard, this kitchen is a dreamy place for any cook, and Jessica spends a lot of time in it testing recipes. (Her upcoming cookbook, The Can’t Cook Book, was photographed here.) Come summer, though, when all the guests arrive, she turns her friends and family members into sous chefs—with one notable exception: “My husband can stand on stage in front of thousands of people, but he can’t even cook an egg.”

Author Jessica Seinfeld’s guesthouse kitchen is one of the best hangouts in the Hamptons.

Pine floorsHer guesthouse looks centuries old, but it was built just 10 years ago. Jessica wanted it to feel like the 18th-century Long Island house she grew up in, so she chose elements that feel rustic and worn, like unfinished pine floors with mismatched planks.

PHOTOGRAPHS BY BJÖRN WALLANDER

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Turn the page to get Jessica’s look.

In the Know

Open shelvingJessica installed open shelving so guests can help themselves to whatever they need. “Everyone knows where everything is because they can see it all,” she says.

Inside outKnowing she would be spending a lot of time in this kitchen, Jessica wanted to make the space feel light and airy. She created the paint color—a mix of blue and gray—to look like the sky.


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In the Know

Get the Look

Jessica keeps big containers like

these 2½-gallon Montana jars

stocked with bagels, chips and oranges

for her guests. $35; anchorhocking.com

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

Hang a plate shelf like Jessica’s: It shows off her pieces, plus guests know

just where to put everything. $70; ikea.com

PROMOTION

MOREof what you loveFood Network Magazine is packed with big stars, great recipes and tons of kitchen tips. Subscribe today and you’ll find everything when you want it and how you want it—on our digital edition.

Order online at my.foodnetworkmag.com.

SAVE 50% OFF THE

NEWSSTAND PRICE!


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Vintage-style milk glass filament pendants help give the kitchen an old farmhouse look. $129; restorationhardware.com

Cobalt blue vials, much like these, act as sun catchers in Jessica’s kitchen.

$20 each; monticelloshop.org

Her long baguette tray was a thrift-store find— this similar mango-wood tray is ideal for bread, too.

$70; olinafaire.com

Vintage wooden boxes are all one of a kind, but you can find a version like Jessica’s online.

$75 to $150; threepotatofourshop.com

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A HEALTHY BALANCE OFNUTRIENTS TASTE.PLUSPLUS PROTEIN, FIBER AND

OMEGA-3, COMBINED FOR A MORE BALANCED MEAL.

One box of Barilla PLUS® provides the

approximate nutritional equivalent of: the fi ber

in 35 leaves of Swiss chard, the omega-3 in 6

ounces of walnuts and the protein in 11 eggs*.

BARILLA PLUS®. IT’S PASTA, PERFECTED™.

PLUSPLUS®

*USDA NUTRIENT DATABASE


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RELENTLESS DRIVE DESERVES RELENTLESS ENERGY.

15 GRAMS OF PROTEIN, FOR THOSE WHO ARE HUNGRY.™

©2013 Hormel Foods, LLC WorldMags.netWorldMags.net

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Turn cereal into candy. Then, see what we’re salting now

and create your own soda.

Breakfast BreakPop quiz: How many boxes of cereal are in your pantry? Assuming that you’re sitting on a surplus like most families, we have just the recipe for you: cereal brittle. Line a

baking sheet with parchment paper and brush with vegetable oil. In a saucepan, combine 2 tablespoons water and 1 cup sugar. Bring to a boil over medium-high heat; cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 1 cup

cereal (we used a mix of Cinnamon Toast Crunch, Kix and Cheerios); pour onto the prepared baking sheet and spread with a rubber spatula. Let cool completely, then break into pieces.

un Cooking


PHOTOGRAPH BY KANG KIM

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Fun Cooking

Which areside

Cake57%

CAKE DOUGHNUTSACTIVE: 40 min l TOTAL: 50 min MAKES: 12 doughnuts (plus about 6 doughnut holes)

Cooking spray

2⅓ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon freshly grated nutmeg

¾ teaspoon salt

2 tablespoons unsalted butter, at room temperature

¾ cup sugar

1 large egg plus 1 egg yolk

½ cup whole milk

1 teaspoon vanilla extract

Vegetable shortening, for frying

1. Line a baking sheet with parchment paper. Use a 3-inch-round cookie

cutter or glass to trace 12 circles on the parchment, leaving space

between each. Flip the parchment over and lightly coat with cooking

spray. Fit a pastry bag with a ½-inch round tip or snip a ½-inch hole in

one corner of a large resealable plastic bag.

2. Sift the flour, baking powder, nutmeg and salt into a medium bowl.

Beat the butter and sugar in a large bowl with a mixer on medium

speed until well combined, about 2 minutes. Beat in the whole egg

and yolk until incorporated and the mixture turns pale yellow, about

3 minutes. Beat in the milk and vanilla until smooth, scraping down the

bowl as needed. Reduce the mixer speed to low; gradually beat in

the flour mixture until just incorporated (do not overmix). Transfer the

batter to the prepared pastry bag.

3. Using the circles as a guide, pipe the batter into 3-inch rings. (To make

doughnut holes with the remaining batter, pipe 1-inch rounds onto the

parchment.) Refrigerate while you heat the shortening, or cover with

plastic wrap and refrigerate overnight.

4. Heat about 6 cups shortening in a large pot over medium-high heat

until a deep-fry thermometer registers 340 .̊ (You want to have about

2 inches of liquid once the shortening melts.) Use scissors to cut the

parchment around each doughnut, leaving a 1-inch border. Carefully

invert 2 doughnuts into the shortening and peel off the parchment with

tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the

doughnut holes 30 seconds per side.) Remove with a slotted spoon and

drain on paper towels. Bring the shortening back to 340 ̊and repeat with

the remaining doughnuts.


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you on? We polled Food Network fans on Facebook to settle the great doughnut debate: cake or yeast?

Yeast43%

YEAST DOUGHNUTSACTIVE: 50 min l TOTAL: 2 hr 20 min MAKES: 12 doughnuts (plus 12 doughnut holes)

FOR THE DOUGHNUTS

½ cup granulated sugar, plus a pinch

1 ¼-ounce packet active dry yeast

1 cup whole milk

2 large eggs

4 tablespoons unsalted butter, melted, plus more for the bowl

1 teaspoon finely grated lemon zest

¾ teaspoon salt

½ teaspoon vanilla extract

4¾ cups all-purpose flour, plus more for dusting

Cooking spray

Vegetable oil, for frying

FOR THE GLAZE

1½ cups confectioners’ sugar

3 tablespoons whole milk

1 teaspoon finely grated lemon zest

¼ teaspoon vanilla extract

Pinch of salt

1. Make the doughnuts: Put ¼ cup warm water (110˚ to 115 )̊ in a stand

mixer bowl. Add a pinch of granulated sugar, then sprinkle the yeast on

top; let stand until foamy, about 10 minutes.

2. Whisk ½ cup granulated sugar, the milk, eggs, 4 tablespoons melted

butter, the lemon zest, salt and vanilla in a separate bowl. Add to the

yeast mixture and whisk to combine. Using the dough hook on medium

speed, gradually beat in the flour, scraping down the bowl as needed.

Continue beating until the dough gathers around the hook, about

3 minutes. Turn out onto a clean surface and shape into a ball.

3. Brush a large bowl with butter. Add the dough, turning to coat. Cover

with plastic wrap and let rise in a warm place until doubled in size,

1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down,

wrap in plastic and refrigerate overnight; bring to room temperature

before continuing.)

4. Turn the dough out onto a lightly floured surface; roll out into a

12-inch round, about ½ inch thick. Cut out 12 circles with a floured

3-inch-round cookie cutter, then cut out the centers with a ¾-inch-round

cutter. Line a baking sheet with parchment paper and lightly coat with

cooking spray. Arrange the doughnuts and doughnut holes on the baking

sheet, leaving space between each; cover loosely with plastic wrap and

set aside at room temperature until slightly puffed, about 30 minutes.

5. Heat 2 inches of vegetable oil in a large pot over medium-high heat

until a deep-fry thermometer registers 340 .̊ Use scissors to cut the

parchment around each doughnut, leaving a 1-inch border. Carefully

invert 2 doughnuts into the oil and peel off the parchment with tongs.

Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the

doughnut holes 1 minute per side.) Remove with a slotted spoon and

drain on paper towels. Bring the oil back to 340 ̊and repeat with the

remaining doughnuts.

6. Make the glaze: Whisk the confectioners’ sugar, milk, lemon zest,

vanilla and salt in a bowl. Dip the warm doughnuts in the glaze.PH

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From ice-cold milk to tangy cheese to creamy yogurt, there are endless ways to enjoy dairy’s deliciousness —and its nutritional benefi ts. But no one with lactose intolerance likes missing out on the foods they love because of the discomfort that can be caused by lactose. Knowing the level of lactose in common foods—and which work for you—can let you enjoy all of dairy’s deliciousness AND nutrients.

Also know that lactose free milk is still REAL DAIRY— that provides calcium, protein and vitamins A, D and

B12. As part of a well-balanced diet, calcium and vitamin D, may reduce the risk of osteoporosis.

Protein is an important building block of bones and muscles.

FULLY ENJOY DELICIOUS NUTRITIOUS

AGAIN!DAIRY


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Brought to you by

People with lactose intolerance can tolerate diff erent lactose levels. Knowing at-a-glance which foods work for you means never going without the dairy you love—or the recommended three daily servings and essential nutrients you need****.

Visit recipes.lactaid.com or nationaldairycouncil.org for delicious recipe options and simple ingredient substitutions to continue to enjoy the dairy you love.

MORE WAYS TO ENJOY DAIRY

LACTOSE LEVELS AT-A-GLANCE***

With so many options, how you enjoy YOUR three daily servings of low-fat or fat-free dairy recommended by the USDA is up to you!

5-13 GRAMS Milk (8 fl . oz.)

Yogurt** (6 oz.)Enjoy yogurt in a smoothie,

fruit and granola parfaits, or as a recipe substitute for

mayonnaise and sour cream.

3-5 GRAMSCottage Cheese (1/2 cup) Spoon its dairy goodness over fresh greens or spread on a whole wheat cracker and sprinkle with fresh herbs.Ice Cream (1/2 cup)

*All fat varieties are lactose free. Choose low-fat and fat-free most often.**While yogurt does contain lactose, its live and active cultures help break down lactose making it easier to digest.***USDA National Nutrient Database for Standard Reference, SR 25****U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Offi ce, December 2010.

1-2 GRAMSNatural Cheeses (1 oz.) like Cheddar, Colby, Monterey Jack, Mozzarella & Swiss. American Cheese (1 oz.)

0 GRAMSLACTAID® Milk* (8 fl . oz.)Enjoy a deliciously simple moment–AND dairy’s health benefi ts–by the glass, with cereal, in a latte, shake and more.


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Piece of Cake!PHOTOGRAPHS BY ANDREW PURCELL

Make room in your freezer: This supersize ice cream sandwich is as big as 50 standard ones and contains 4½ quarts of ice cream! It’s perfect for a summer party. To make the “cookie” base, we baked two ultrathin cakes in rimmed baking sheets and sandwiched 3 inches of vanilla ice cream between them. See below for the how-to.

This giant ice cream sandwich will be big fun at any party.

21 3

Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.

Preheat the oven to 350 .̊ Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.

Measure 2½ inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.

GIANT ICE CREAM SANDWICH ACTIVE: 40 min

TOTAL: 1 hr 10 min (plus freezing)

SERVES: 24

Cooking spray

1 16-to-18-ounce box

devil’s food cake mix (plus

required ingredients)

1 large egg

3 1.5-quart rectangular

cartons vanilla

ice cream, softened

We wrapped our 17-inch sandwich in

parchment to look like the real thing.


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4 5 6 7

Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.

Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.

Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.

Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.

Fun Cooking

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SAVORYSATURDAYSHello, thick n’ sticky sauce. Meet one strong paper plate.

Dixie Ultra® handles even your heaviest, messiest meals.

10x STRONGERTHAN PLAIN PAPER PLATES*

facebook.com/DixieProducts


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IT?Caramels aren’t the only treats that taste

better with a pinch of salt. We salted dozens of foods and found some surprise hits.

PHOTOGRAPHS BY LEVI BROWN

Fun Cooking

CAN YOU

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Chocolate chip cookies

Oatmeal

Milkshakes

Pears

Fun Cooking

Grapefruit

Lemon bars

A pinch or two of salt is

plenty for most of these foods. We

recommend flaky or coarse sea salt, which adds a nice

crunch.


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Pudding

Applesauce

Toast with jam

Fudge pops

Beer

Ice cream

Watermelon


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ADVERTISEMENT

GREAT TASTINGAFTER-SCHOOL SNACKS

BRAND

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Best after-school (or any time) cookies

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Make snack time into an oh-so-special moment with the chocolate deliciousness of M&M’S® Brand Chocolate Candies. Your kids—and their friends—will fi nd snack time a time to remember!

For more delicious recipes, go to bakingwithmms.com.

They’ll always want s’more!It’s the easiest version of s’mores ever: Just place a few graham crackers on a paper towel, top each with a marshmallow and microwave for about 15 seconds or until the marshmallows puff . Top with a sprinkling of sweetened, shredded coconut and a scattering of colorful, delicious M&M’S® Brand Chocolate Candies for a treat they love to eat.

Chocolateygranola barsUse your favorite granola bar recipe, making sure to include a handful of yummy M&M’S® Brand Chocolate Candies to amp up the taste!

Get in the cone zone!Make cupcakes even more fun by baking them into ice cream cones. STEP 1: Add M&M’S® Brand

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or mix. STEP 2: Place fl at-bottomed cones in muffi n pans to keep them upright, fi ll and bake. STEP 3: Frost and sprinkle with a

few extra M&M’S® Brand Chocolate Candies. STEP 4: Serve to absolutely delighted kids!


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#bet

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choc

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To learn more about our culinary salts and for recipes, visit us at www.MortonSalt.com.

©2013 Morton Salt, Inc. ®Registered trademark of Morton Salt, Inc.

Nothing brings out the fl avor in food better than Morton Salt. That’s because we make sure that through harvesting and purifying, only the best salt crystals reach your plate. So every dish you create will be as fl avorful as you intended.

We focus on quality so you can do the same.


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Skip the six-packs: These homemade sodas are much cooler.

POPSTARS

Fun Cooking

PHOTOGRAPHS BY CHARLES MASTERS


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GRAPE-VANILLACombine one 11.5-ounce

can thawed frozen purple

grape juice concentrate,

½ cup water and 1 teaspoon

vanilla in a medium skillet;

cook over medium-high

heat until syrupy, about

10 minutes. Stir in 1 more

teaspoon vanilla; let cool.

Add seltzer.

BASIL LEMONADECombine one 12-ounce

can thawed frozen pink

lemonade concentrate,

½ cup water and 12 torn

basil leaves in a medium

skillet; cook over medium-

high heat until syrupy, about

10 minutes. Stir in 8 more

torn basil leaves; let cool,

then strain. Add seltzer.

CITRUS-COCONUTCombine one 12-ounce can

thawed frozen pineapple-

orange juice concentrate,

1 cup coconut water and

3 thin slices ginger in a

medium skillet; cook over

medium-high heat until

syrupy, about 20 minutes.

Stir in ½ teaspoon coconut

extract; let cool. Add seltzer.


For each drink, combine

2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-

filled glass.


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LIME-MINTCombine 1 cup each lime

juice, water and sugar,

and ¼ cup torn mint leaves

in a medium skillet; cook

over medium-high heat until

syrupy, about 20 minutes.

Stir in ¼ cup more torn mint

leaves; let cool, then strain.

Add seltzer.

GRAPEFRUIT-JALAPEÑOCombine 2 cups grapefruit

juice, ¼ cup sugar and

½ jalapeño (with seeds)

in a medium skillet; cook

over medium-high heat

until syrupy, about

10 minutes. Let cool,

then strain. Add seltzer.

CHERRY-ALMONDCombine 1 cup sour cherry

juice, ¾ cup sugar and

½ cup water in a medium

skillet; cook over medium-

high heat until syrupy,

about 15 minutes. Stir in

1 teaspoon almond extract;

let cool. Add seltzer.

Fun Cooking

SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 65WorldMags.netWorldMags.net

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Wake-Up CallFun

Cooking


Try making your own yogurt. It’s easier than you think!

AMBROSIAMix in chopped mandarin oranges and

toasted coconut flakes.

BANANA SPLITMix in sliced bananas and chocolate syrup.

HONEY-NUTMix in honey and toasted sliced almonds.

HOMEMADE YOGURTACTIVE: 25 min l TOTAL: 7 hr 25 min (plus straining)

MAKES: about 2 quarts (less if strained)

6 tablespoons plain

Greek yogurt

(must contain live

or active cultures) 4 cups half-and-half

4 cups whole milk

1. Let the Greek yogurt stand at room temperature while you

prepare the cooler and the milk mixture.

2. Fill three 1-quart plastic containers or glass jars with hot tap water

(about 115 )̊; cover. Place the containers in a small insulated cooler

and pour in enough hot water (115 )̊ to come about 2 inches up the

sides. Close the cooler and let it preheat. Rinse two more 1-quart

containers or glass jars with hot water (115 )̊; set aside.

3. Add a splash of water to a large saucepan and swirl to coat the

bottom of the pan (this will help keep the milk mixture from scorching).

Add the half-and-half and milk to the saucepan and bring to a simmer

(180̊ to 190̊ ) over medium-low heat, stirring frequently with a rubber spatula

to prevent a skin from forming and to prevent the mixture from scorching.

4. Remove from the heat and allow the temperature to drop to 115 .̊

Whisk in the Greek yogurt until smooth, then pour the mixture into the

empty containers and cover. Place the containers in the cooler and pour in

enough hot water (115 )̊ to reach just below the lids of the yogurt containers.

Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt,

let the yogurt sit up to 24 more hours, changing out the water a few times

to maintain 115 .̊)

5. Remove the yogurt from the cooler and refrigerate until cold, about 2 hours.

6. For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers

of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more

cheesecloth and let drain in the refrigerator until it’s as thick as you like,

or up to 2 hours.

WHAT YOU’LL NEED:

small insulated cooler

five 1-quart plastic containers

or glass jars with lids

kitchen thermometer

cheesecloth (optional)

Temperature is key when

you’re making yogurt. Be sure

to use a thermometer.

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A coffee this bold, yet smooth? There’s only one name for it.

Go to Folgers.com to learn more about all the varieties of Black Silk.

©/® The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarksof Keurig, Incorporated, used with permission. K-Cup® packs for Keurig® K-Cup® brewing systems.


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Nothing adds a dash of “wow” to yourdips like NEW Town House Pita Crackers®.

Perfect for your casual get-togethers.

Pita Pow!


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Super. Scrumptious. Sunny.ADVERTISEMENT

Sunny Anderson, host of Food Network’s Home Made in America, combines a love of classic comfort foods with a passion for unique fl avors. She also understands the need for uncomplicated dishes with easy-to-fi nd ingredients, whether feeding a family or entertaining friends.

Keep New Town House® Pita Crackers on hand at all times! These versatile crackers—oven-baked with a rustic blend of savory herbs and spices—make the perfect pair with your favorite toppings or dips. When hosting your next get-together, try this unique roasted red pepper dip recipe from Town House®. Hot paprika and Madras curry powder give it a powerful flavor boost. Super simple and super delicious!

Roasted Red Pepper DipPrep Time: 15 minutes • Yield: 24 servings2 teaspoons vegetable oil1 teaspoon hot paprika1 teaspoon Madras curry powder2 cups whole milk plain Greek yogurt or 2% fat plain Greek yogurt1 teaspoon sherry vinegar or

white wine vinegar1 teaspoon kosher salt½ cup thinly sliced green onions, divided1 cup drained and finely chopped

roasted red peppers (about 8 oz.)Keebler® Town House® Pita Crackers Mediterranean Herb

1. Heat the oil in a small skillet over medium heat until hot. Remove from heat. Stir paprika and curry powder into hot oil until spices become aromatic. Immediately transfer to medium bowl.

2. Stir the yogurt, vinegar and salt into spice mixture. Reserve 2 tablespoons of the green onions for serving. Stir peppers and the remaining green onions into yogurt mixture. Transfer to serving bowl. Sprinkle with reserved green onions. Serve with KEEBLER TOWN HOUSE Pita Crackers Mediterranean Herb.


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Get the recipe and 10 essential nutrients all in

one delicious meal at BeefItsWhatsForDinner.com

THAN 3 OZ. OF SKINLESS CHICKEN THIGH.

MAY WE SUGGEST A WAY TO CELEBRATE?

FILET HAS

Based on USDA data for total fat using a 3 oz. serving of cooked

Tenderloin Filet compared to a 3 oz. serving of cooked skinless chicken thigh.

Funded by The Beef Checkoff


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WeeknightCookıng


Try the latest batch of easy dinners and sides

from Food Network Kitchens.PHOTOGRAPHS BY JUSTIN WALKER

Make pasta with grilled veggies. See page 82.F

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PORK SCALLOPINI SALADACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

Juice of 1 lemon

2 tablespoons red wine vinegar

1 small shallot, chopped

3 tablespoons extra-virgin olive oil, plus more for drizzling

1½ teaspoons chopped fresh rosemary

Kosher salt and freshly ground pepper

1¼ pounds pork scallopini

1 pint grape tomatoes, halved

5 radishes, thinly sliced

Vegetable oil, for the grill

4 pieces lavash or pita bread

8 ounces mixed salad greens (about 8 cups)

2 ounces gruyère cheese, thinly sliced

1. Whisk the lemon juice, vinegar, shallot, olive oil, rosemary,

¼ teaspoon salt, and pepper to taste in a large bowl. Transfer

3 tablespoons of the dressing to a medium bowl and add the pork,

turning to coat; let marinate 15 minutes at room temperature. Add

the tomatoes and radishes to the bowl with the remaining dressing.

2. Preheat a grill or grill pan to high and brush lightly with vegetable

oil. Grill the pork until marked, about 2 minutes per side; remove to a

plate. Grill the bread, turning once, until warm, about 1 minute.

3. Add the salad greens to the bowl with the tomatoes and radishes;

season with salt and pepper and toss. Divide the salad among plates;

top with the gruyère and pork. Drizzle with olive oil and serve with

the grilled bread.

Per serving: Calories 495; Fat 26 g (Saturated 8 g); Cholesterol 107 mg;

Sodium 410 mg; Carbohydrate 26 g; Fiber 4 g; Protein 40 g

FRIED SHRIMP AND OKRAACTIVE: 25 min l TOTAL: 30 min l SERVES: 4


1 cup all-purpose flour

2 large eggs

1½ cups fine cornmeal

2 teaspoons Cajun seasoning

1 teaspoon fresh thyme

3 cups fresh or frozen okra (thawed if frozen)

Kosher salt

24 large shrimp, peeled and deveined (tails intact)

3 large tomatoes, cut into wedges

Tartar sauce and lemon wedges, for serving (optional)

1. Heat 1½ inches of vegetable oil in a medium Dutch oven or

heavy-bottomed pot over medium-high heat until a deep-fry

thermometer registers 350 .̊

2. Meanwhile, put the flour in a shallow dish. Lightly beat the eggs

with ½ cup water in another shallow dish. Whisk the cornmeal,

Cajun seasoning and thyme in a third dish. Dredge the okra in the

flour, shaking off the excess. Dip in the beaten eggs, then dredge in

the cornmeal mixture. Fry, turning as needed, until golden, about

2 minutes. Drain on paper towels and season with salt.

3. Stir the remaining flour into the remaining cornmeal mixture. Dip

the shrimp in the eggs, then dredge in the flour-cornmeal mixture,

turning to coat. Fry the shrimp in batches, turning occasionally, until

golden, about 3 minutes. Drain on paper towels and season with salt.

4. Season the tomatoes with salt. Serve the shrimp and okra with

tartar sauce, lemon wedges and the tomatoes.



Weeknight Cooking


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MY FAVORITE NIGHTS ARE SPENT:A. Chilling with friends (And chilled pitchers of Crystal Light)B. Clothes shopping online!C. Soaking in a bath

THIS FALL:A. I’m trying more global fl avors!B. I’m rocking red fl atsC. My workout gets a jump start!

Crystal Light Invites You to

Shake THINGS UP!

ADVERTISEMENT

Back-to-school doesn’t have to mean back-to-boring—thanks to Crystal Light. With over 20 delicious fl avors for every shade of you, each sip’s a refreshing change. To refresh your workout, wardrobe and get-togethers even more, circle your answers below for tips from our experts!

Circle A, B or C:

C

ON SATURDAYS, I’M:A. Surfi ng for recipes onlineB. Shopping, of course! C. In spin class (with Crystal Light On The Go Packets!)

You eat up surprising menu ideas. LITERALLY.

(Turn page over to fi nd some.)

You’re up for adding color to your water AND wardrobe!

(Turn page over to fi nd out how.)

You make every workout OUT OF THE ORDINARY.

(Turn page over for expert how-to’s.)

I INDULGE IN:A. Artisinal breadsB. Purple handbags (and pink lemonade) C. Massages

MY NEW FALL CLASSIC:A. Gourmet mac ‘n’cheeseB. Colored denimC. A pulse-moving remix

MY FALL ESSENTIAL IS:A. Comfort food!B. Graphic boots C. An evening run

ANSWER MOSTLY A? ANSWER MOSTLY B? ANSWER MOSTLY C?

B

B

C

A

A

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With 20 delicious fl avors, Crystal Light indulges every shade of you. And with fall just around the corner, it’s also time to indulge in some of the hottest color trends to shake up your warm-weather wardrobe! For television style and beauty expert Jenn Falik, “it’s all about mixing neutrals with vivid accessories.”

STEP OUT IN STYLEBright patterns are big—and especially wearable on your feet. Step out in fl oral or mod-printed pumps, “or opt for pointy-toe fl ats in fun yellows, pinks and oranges.”

FALL IN LOVE WITH COLORGive your little black dress a big splash of color with “an oversized bright clutch, multicolored gemstone necklace or chunky tribal bracelet.” And invest in new colored jeans, maybe a slim-fi t ankle-length style in an exotic print, bright blue or purple.” (Just make sure to pair with a muted top.)

CRYSTAL LIGHT IS A GUILT-FREE SPIN ON WATER—WITH A SPLASH OF COLOR TO MATCH ANY OUTFIT.

ADD A SPLASH OF COLOR

Is your commitment to fi tness cooling with the weather? “Just move it inside,” suggests Certifi ed CrossFit Coach Angela Salveo. Crystal Light On the Go Packets and her easy fi tness strategies can help you stay hydrated AND active.†

MAKE MORNINGS MATTERYou don’t need a big gym or a lot of time to be fi t—just a little commitment, notes Angela. Adding in just two different exercises to your mornings (for example: two sets of 20 squats and 10 pushups or 20 lunges and 10 dips) can give you a better jolt to your day than a cup of coffee!

TEAM UP FOR RESULTSJoining a local sports team or CrossFit Community is a great way to stay dedicated to your training (and make new friends—bonus!). “The important thing is to have fun and keep the workouts short and intense.”

RUNNING SHOES OR DANCING SHOES—JUST MAKE SURE TO HYDRATE WITH REFRESHING CRYSTAL LIGHT (AND SKIP SPORTS DRINKS’ EMPTY CALORIES).

PACK A PUNCH

Back-to-school demands can cut into fall’s party-prep time. Luckily, Crystal Light Pitcher Packs easily quench a whole party’s thirst. And celebrity caterer Mary Guiliani’s menu ideas for effortless entertaining will have guests thinking you slaved all day!

KEEP IT SIMPLEReplace time-consuming fi nger foods with a trio of simple soups, like wild mushroom, spicy tomato and ginger carrot. “Served in shot glasses, they’re fun and festive!”

KICK UP A CLASSICFor a super-easy spin on mac ‘n’ cheese, “add bacon, chives, Parmesan—then bake in cupcake tins for a restaurant-worthy presentation!” Shake up your grilled cheese go-to “with brie, honey and rustic whole-grain bread.”

ENTERTAIN LIGHTER—AND ENTERTAIN EVERY SHADE OF YOU—WITH CRYSTAL LIGHT. (AS DECADENT-TASTING AS YOUR MENU.)

LIFE OF THE PARTY

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ShakeTHINGS UP!

Scan this Crystal Light

package using the Digimarc App for more video tips

from Mary!


package using the Digimarc App for more video tips

from Jenn!


package using the Digimarc App for more video tips from Angela!

NO PURCHASE NECESSARY TO ENTER OR WIN. “Shake Things Up” SWEEPSTAKES. Sponsored by Hearst Communications, Inc. Beginning 6/1/2013 12:01AM through 9/30/2013 11:59PM, go to www.CrystalLightShakeThingsUp.com and submit an entry form pursuant to the on-screen instructions. One hundred (100) winners will be chosen at random to each receive one (1) GIFT BAG (ARV: $50 each). Entrants must be legal residents of the 50 United States, District of Columbia or Canada who have reached the age of majority in their state, territory or province of residence at time of entry. Void in Puerto Rico, the Province of Quebec and where prohibited by law. Sweepstakes is subject to complete offi cial rules available at www.CrystalLightShakeThingsUp.com.†Check with your health care professional before beginning any type of exercise program.

SHAKE THINGS UP & WIN! SCAN ANY PACKAGE HERE USING THE DIGIMARC APP FOR YOUR CHANCE TO WIN 1 OF 100 FAB FOOD & FITNESS TOTES FROM CRYSTAL LIGHT AND FOOD NETWORK. VISIT CRYSTALLIGHTSHAKETHINGSUP.COM FOR DETAILS.


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http://www.CrystalLightShakeThingsUp.com

http://www.CrystalLightShakeThingsUp.com




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Weeknight Cooking

Kids’ MEAL

GRILLED CHICKEN WITH BULGURACTIVE: 15 min l TOTAL: 35 min l SERVES: 4

4 chicken legs (drumsticks and thighs attached;

about 2½ pounds)

2 tablespoons extra-virgin olive oil

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon cayenne pepper

Kosher salt

2 cups green or red grapes (in clusters)

1 tablespoon unsalted butter

½ teaspoon grated lemon zest

1 cup bulgur

2 scallions, sliced

¼ cup chopped fresh parsley

1. Preheat a grill to medium high. Coat the chicken legs with

1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger,

cayenne and ¾ teaspoon salt. Transfer to the grill, skin-side up; cover

and cook 12 minutes. Flip the chicken, cover and continue cooking until

the skin is golden brown and a thermometer inserted into the thickest

part registers 160̊ , 10 to 15 more minutes. Grill the grapes, covered but

turning occasionally, until slightly charred, about 6 minutes.

2. Meanwhile, combine 1½ cups water, the butter, lemon zest and a

pinch of salt in a medium saucepan; bring to a boil. Add the bulgur,

reduce the heat to medium low and simmer, covered, until tender,

about 15 minutes. (Drain any excess water, if necessary.)

3. Fluff the bulgur with a fork and stir in the grilled grapes, discarding

the stems. Stir in the scallions, parsley and the remaining 1 tablespoon

olive oil; season with salt. Serve with the chicken.



HAM-AND-CHEESE NOODLE SALADACTIVE: 20 min l TOTAL: 25 min l SERVES: 4

Kosher salt

12 ounces multigrain spaghetti


2 tablespoons low-fat plain yogurt

2 teaspoons dijon mustard

2 scallions, thinly sliced

1 tablespoon chopped fresh dill (optional)

Freshly ground pepper


1 green bell pepper, thinly sliced

2 ounces deli-sliced ham, cut into strips

2 ounces cheddar cheese, cut into sticks

½ small head romaine lettuce, thinly sliced

1. Bring a large pot of salted water to a boil. Add the spaghetti and

cook as the label directs. Drain and rinse under cold water until cool.

2. Whisk the vinegar, yogurt, mustard, scallions, dill, ½ teaspoon salt,

and pepper to taste in a large bowl. Drizzle in the olive oil, whisking to

combine. Add the spaghetti, bell pepper, ham, cheese and romaine;

toss to combine.



LOW-CALORIE DINNER


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Use leftover brisket to

make this!

SLOW-COOKER BARBECUE BRISKETACTIVE: 15 min l TOTAL: 25 min (plus 8-hr slow cooking)

SERVES: 4 (plus leftovers for hash)

3 tablespoons packed light brown sugar

1½ tablespoons chipotle chile powder

2 teaspoons ground cumin

1 teaspoon celery salt

1 clove garlic, minced


4½ to 5 pounds point-cut beef brisket, trimmed (fat cap intact)

1¼ cups ketchup

¼ cup apple cider vinegar

1 tablespoon Worcestershire sauce

Potato salad and cornbread, for serving (optional)

1. Combine the brown sugar, chile powder, cumin, celery salt,

garlic, and salt and pepper to taste in a small bowl. Rub all over

the brisket, then transfer to a 5-to-6-quart slow cooker. Combine

¾ cup ketchup, the vinegar and Worcestershire sauce in another

small bowl. Pour over the brisket along with ¾ cup water. Cover

and cook on low, 8 hours.

2. Remove the brisket to a cutting board and let rest 10 minutes.

Meanwhile, skim off the excess fat from the sauce; stir in the

remaining ½ cup ketchup. Reserve one-third of the brisket (about

12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket

Hash (right). Slice the remaining brisket and divide among plates. Top

with some of the sauce and serve with potato salad and cornbread.



SOUTHWESTERN BRISKET HASHACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

3 tablespoons vegetable oil

1 pound small red-skinned potatoes, quartered

1 small red onion, chopped

1 jalapeño pepper, seeded and finely chopped

Kosher salt

12 ounces leftover brisket (from recipe at left), chopped

1 cup leftover brisket sauce (from recipe at left)

1 small bunch Swiss chard, stems removed, leaves chopped

2 ounces monterey jack cheese, thinly sliced

4 large eggs

1 avocado, cut into wedges

1. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over

medium-high heat. Add the potatoes and cook, undisturbed, until

they start to color, about 5 minutes. Stir and continue cooking

until golden, about 3 more minutes. Add the red onion and jalapeño;

season with salt and cook, stirring, 3 minutes. Stir in the brisket

and cook until heated through. Add ¾ cup brisket sauce and cook,

stirring, until absorbed, about 3 minutes.

2. Stir in the Swiss chard until just wilted, about 2 minutes. Season

with salt, then arrange the sliced cheese on top. Cook until the

cheese begins to melt, about 1 more minute.

3. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large

nonstick skillet over medium-high heat. Add the eggs and season

with salt. Cook until the whites are set, about 3 minutes.

4. Divide the hash among plates; top each with a fried egg. Heat the

remaining ¼ cup brisket sauce in the empty skillet. Drizzle on the

hash. Serve with the avocado.


Sodium 1,231 mg; Carbohydrate 45 g; Fiber 7 g; Protein 43 g

Weeknight Cooking


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1/4 cup LAND O LAKES® Butter with Olive Oil & Sea Salt6 ounces uncooked penne pasta2 tsp minced fresh garlic

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Weeknight Cooking

RATATOUILLE PASTAACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

Kosher salt

12 ounces lasagnette or other long ribbon pasta

3 cloves garlic, thinly sliced

3 to 4 large tomatoes, halved crosswise and cored

½ teaspoon red pepper flakes

⅓ cup extra-virgin olive oil, plus more for brushing

1 bell pepper (any color), cut into 8 strips

2 small zucchini, sliced lengthwise ½ inch thick

1 Japanese eggplant, sliced lengthwise ½ inch thick

¾ cup fresh basil and/or parsley, chopped, plus more for topping

2 ounces goat cheese, crumbled

1. Bring a large pot of salted water to a boil. Add the pasta and cook as

the label directs. Reserve 1 cup of the cooking water; drain the pasta.

2. Meanwhile, heat a grill pan over high heat. Stuff the garlic slices

into the cut sides of each tomato, then sprinkle with the red pepper

flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the

tomatoes and pepper strips, skin-side down, until charred and tender,

about 10 minutes; transfer to a cutting board.

3. Brush the zucchini and eggplant slices lightly with olive oil; season

with salt. Grill until marked and tender, about 5 minutes per side.

Roughly chop the tomatoes and transfer to a large pot; cook over

medium-high heat, 3 minutes. Roughly chop the remaining grilled

vegetables and add to the pot along with the herbs and the remaining

olive oil.

4. Add the pasta to the pot and cook, tossing, until heated through,

2 to 3 minutes. Add some of the reserved pasta water to loosen, if

needed. Divide among bowls; top with the goat cheese and more herbs.



CALIFORNIA RICE AND BEANSACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

1 pound sliced mixed mushrooms

2 red bell peppers, cut into strips

1 medium zucchini, halved lengthwise and sliced

¼ cup walnuts, roughly chopped

1 clove garlic, finely chopped



1 15-ounce can low-sodium cannellini beans, drained and rinsed

1½ tablespoons fresh lemon juice

½ cup chopped fresh parsley

5 cups frozen brown rice (or prepared brown rice)

1 cup sprouts (optional)

1. Position racks in the upper and lower thirds of the oven and preheat

to 425 .̊ Combine the mushrooms, bell peppers, zucchini, walnuts,

half of the garlic, 2 tablespoons olive oil, ½ teaspoon salt, and pepper

to taste in a bowl; toss, then divide between 2 rimmed baking sheets.

Roast, stirring once or twice, until the vegetables are tender and

browned in spots, about 25 minutes.

2. Meanwhile, combine the beans, the remaining garlic, the lemon

juice, the remaining 1 tablespoon olive oil, ½ teaspoon salt and ⅓ cup

water in a blender; puree until smooth. Add the parsley and pulse

until just combined.

3. Heat the brown rice as the label directs. Divide among plates and

top with the roasted vegetables, bean puree and sprouts.




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Weeknight Cooking

DONE IN20

MINUTES

TUNA SALAD WITH HERB TOASTACTIVE: 20 min l TOTAL: 20 min l SERVES: 4

6 tablespoons mayonnaise

½ cup chopped fresh basil and/or chives


4 thick slices crusty bread


1 head romaine lettuce, shredded

1 English cucumber, chopped

1 15-ounce can chickpeas, drained and rinsed

1 pint cherry tomatoes, halved

2 stalks celery, chopped

3 tablespoons chopped pickles or cornichons

2 5-ounce cans solid white tuna in water, drained

1. Preheat the broiler. Whisk the mayonnaise, herbs and ½ teaspoon

each salt and pepper in a large bowl. Spread ½ tablespoon of the

herbed mayonnaise on each slice of bread; transfer to a baking sheet.

Broil until the bread is lightly toasted, about 2 minutes.

2. Whisk the vinegar into the remaining herbed mayonnaise. Add the

lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and

toss to combine; season with salt and pepper. Divide among plates

and serve with the toast.



LIGHT SHEPHERD’S PIE ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

1¼ pounds small red-skinned potatoes


1 small onion, finely chopped

1 carrot, finely chopped

2 large tomatoes, chopped

1½ tablespoons chili powder

Kosher salt

½ pound 93% lean ground turkey

½ pound 90% lean ground beef sirloin

1½ cups frozen peas

½ cup low-fat milk, warmed

⅓ cup shredded low-fat cheddar cheese

1. Put the potatoes in a microwave-safe bowl and add 2 tablespoons

water; cover and microwave until tender, 8 to 10 minutes. Let stand,

covered, until ready to mash. Meanwhile, heat 1 tablespoon

olive oil in a large skillet over medium-high heat. Add the onion,

carrot, tomatoes, ¾ teaspoon chili powder and ½ teaspoon salt;

cover and cook, stirring occasionally, until the vegetables are tender,

about 10 minutes. Transfer to a 2-quart baking dish.

2. Heat the remaining 1 tablespoon olive oil in the skillet over medium-

high heat. Add the turkey, beef, the remaining ¾ teaspoon chili powder

and ½ teaspoon salt; cook, stirring and breaking up the meat with a

wooden spoon, until browned, about 4 minutes. Stir in the peas and

¼ cup water; simmer 2 minutes. Spread over the vegetables in the

baking dish, then cover to keep warm.

3. Preheat the broiler. Add the milk and ¼ teaspoon salt to the

potatoes and mash well; mix in the cheese. Spread over the meat and

broil until browned in spots, 1 to 2 minutes.



LOW-CALORIE DINNER


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Weeknight Cooking


STIR-FRY FRITTATAACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

1 12-to-16-ounce bag frozen stir-fry vegetables

½ cup fresh cilantro (leaves and tender stems), plus more for topping

Grated zest and juice of 1 lime

3 tablespoons peanut or vegetable oil

1 1-inch piece ginger, peeled

1 large clove garlic

½ jalapeño pepper (remove seeds for less heat)

3 teaspoons hoisin sauce, plus more for topping

10 large eggs


½ pound ground pork

1. Preheat the oven to 400 .̊ Put the vegetables in a microwave-safe

bowl and cover with plastic wrap; microwave until warmed through,

about 4 minutes. Drain and set aside.

2. Combine the cilantro, lime zest and juice, 2 tablespoons water,

1 tablespoon peanut oil, the ginger, garlic, jalapeño and 2 teaspoons

hoisin sauce in a blender; puree until smooth. Whisk the eggs,

2 tablespoons water, ½ teaspoon salt, and pepper to taste in a large bowl.

3. Heat the remaining 2 tablespoons peanut oil in a medium ovenproof

nonstick skillet over medium-high heat. Add the pork, the remaining

1 teaspoon hoisin sauce, and ¼ teaspoon salt; cook, stirring, until

browned, 4 minutes. Stir in the vegetables, half of the cilantro-ginger

sauce, and salt and pepper to taste. Pour in the eggs, increase the heat

to high and cook 2 minutes.

4. Transfer the skillet to the oven and bake until set, 20 to 25 minutes.

Cover and let rest 5 minutes. Top with the remaining cilantro-ginger

sauce, more hoisin sauce and cilantro.



STEAK AND PIEROGIACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

3 tablespoons whole-grain mustard

1 tablespoon extra-virgin olive oil

2 teaspoons Worcestershire sauce

1¼ to 1½ pounds flank steak


⅓ cup sour cream

1 tablespoon chopped fresh chives

1 16-ounce package frozen potato-cheese pierogi

1 5-ounce package baby spinach

1 tablespoon unsalted butter

1. Preheat a grill to high. Whisk the mustard, olive oil and

Worcestershire sauce in a small bowl. Season the steak with

salt and pepper, then coat with half of the mustard mixture; let

sit at room temperature 10 minutes. Combine the sour cream

and chives in another small bowl and season with salt and pepper;

refrigerate until ready to use.

2. Transfer the steak to the grill and cook 5 minutes; flip, brush with

half of the remaining mustard mixture and cook 5 more minutes. Flip

again and brush with the rest of the mustard mixture; cook 5 to 8 more

minutes for medium rare. Transfer to a cutting board and let rest.

3. Meanwhile, bring a large pot of water to a boil. Add the pierogi

and cook as the label directs. Put the spinach in a colander. Drain the

pierogi in the colander with the spinach so the spinach wilts. Return

the pierogi and spinach to the pot and stir in the butter; season with

salt and pepper.

4. Slice the steak against the grain; divide among plates along with

the pierogi and spinach. Top the pierogi with the chive sour cream.




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Weeknight Cooking

PORK CHOPS WITH CORN-BACON SLAWACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

½ cup buttermilk

¼ cup mayonnaise

2 tablespoons chopped fresh parsley

2 tablespoons apple cider vinegar

1 clove garlic, grated

¼ teaspoon sugar


4 center-cut bone-in pork chops (½ to ¾ inch thick; 2 pounds)

4 slices bacon

2 ears of corn, kernels removed

4 cups shredded coleslaw mix

1 cup cherry tomatoes, halved

1. Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley,

vinegar, garlic, sugar, ¼ teaspoon salt, and pepper to taste in a

medium bowl. Prick the pork chops all over with a fork. Set on

a rimmed baking sheet, season with salt and pepper and drizzle

with half of the buttermilk dressing, turning to coat. Let marinate

15 minutes at room temperature.

2. Transfer the baking sheet to the broiler and broil until the pork is

browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet

over medium heat until crisp, 4 to 5 minutes per side. Remove to paper

towels and let cool slightly; roughly chop. Add the corn to the drippings

in the skillet and cook, stirring, until browned, about 3 minutes.

3. Combine the bacon, corn, coleslaw mix, tomatoes, ¼ teaspoon

salt, and pepper to taste in a large bowl. Toss with the remaining

buttermilk dressing. Brush the pork chops with any juices from

the baking sheet; serve with the slaw.



BUTTERNUT SQUASH POSOLEACTIVE: 30 min l TOTAL: 40 min l SERVES: 4


1 tablespoon chili powder

1 small butternut squash, peeled, seeded and cut into

¾-inch cubes (about 4 cups)

1 poblano chile pepper, seeded and chopped

1 teaspoon dried oregano, plus more for sprinkling

1 teaspoon ground cumin

2 cloves garlic, finely chopped

Kosher salt

1 15-ounce can no-salt-added tomato puree

2 15-ounce cans hominy, drained and rinsed

1 avocado, diced

Fresh salsa, for topping (optional)

Tortilla chips, for serving (optional)

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed

pot over medium-high heat. Stir in the chili powder. Add the

squash, poblano, oregano, cumin, garlic and ½ teaspoon salt and

cook, stirring frequently, until the poblano softens slightly, about

5 minutes. Add 5 cups water, the tomato puree and ½ teaspoon

salt; cover and bring to a simmer. Uncover and cook until the

squash is tender, about 15 minutes, adding the hominy during

the last 2 minutes of cooking.

2. Season the posole with salt and divide among bowls. Top with

the avocado and salsa and sprinkle with oregano. Serve with chips.


Sodium 1,451 mg; Carbohydrate 76 g; Fiber 17 g; Protein 9 g

LOW-CALORIE DINNER


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Weeknight Cooking

Easy Sides

GRILLED LEMON-PEPPER POTATOESSlice 1½ pounds red potatoes ½ inch thick; toss with olive oil and

lemon-pepper seasoning. Place on a sheet of heavy-duty foil; fold

into a packet and crimp to seal. Grill over high heat, flipping once,

15 minutes; season with salt. Mix ½ cup sour cream, 1 tablespoon

cider vinegar, some chopped chives, a pinch of sugar, and salt and

pepper to taste; serve on the side for dipping.

MEXICAN HONEYDEW SALADToss 4 cups cubed honeydew melon with 2 tablespoons lime juice, 1 teaspoon minced jalapeño and ¼ teaspoon each kosher salt and ancho chile powder. Top with chopped cilantro, pepitas and

crumbled Cotija cheese.


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Picking a color doesn’t have to be such a beast.

WILTED ESCAROLE WITH HAZELNUTS Cook 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium

heat until golden, 1 minute. Add 1 bunch roughly chopped escarole and toss.

Cover and cook until just wilted, 2 minutes. Combine 2 tablespoons olive oil with

a pinch each of red pepper flakes and salt; add the zest of ½ lemon and the

juice of the whole lemon. Toss with the escarole and season with salt. Top with

chopped toasted hazelnuts and grated parmesan.

TOMATO–SNOW PEA SALAD Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, ¼ teaspoon sugar and 2 teaspoons vegetable oil in a

large bowl; season with salt and pepper. Add 1 pound

roughly chopped yellow and red tomatoes, 2 thinly sliced

scallions and ¼ pound thinly sliced snow peas; toss.


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Weeknight Cooking

All logos, trademarks, brand names and product names are the property of their respective holders and are used with permission.

GRILLED EGGPLANT SALAD Slice 1 eggplant lengthwise into thirds; toss with 2 tablespoons

olive oil and ½ teaspoon kosher salt. Grill over medium-high heat

until tender, 8 minutes per side; coarsely chop. Toss with 1 chopped

tomato, 1 minced garlic clove, 2 tablespoons chopped basil, and

1 teaspoon each red wine vinegar and chopped oregano. Season

with salt and pepper and top with shaved parmesan.

ASIAN CUCUMBER SALAD Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, ½ teaspoon sugar and ¼ teaspoon kosher salt in a medium bowl.

Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, ¼ cup cilantro, 2 tablespoons sliced pickled ginger, ½ finely chopped

red jalapeño and 1 tablespoon sesame seeds.


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ARUGULA WITH APPLES AND WALNUTS Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each

olive oil, lemon juice and honey, ¼ teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula, 1 chopped apple, ⅓ cup each chopped walnuts and dried cranberries, and 2 tablespoons sunflower seeds; toss.

LEMON-HERB ORZO Cook 1½ cups orzo in boiling salted water until al dente; reserve

¼ cup cooking water, then drain. Toss with 3 tablespoons butter, ⅓ cup each chopped chives, dill and parsley, and the zest of

1 lemon. Add the reserved pasta cooking water to loosen, if needed.

Season with salt and pepper.TH

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Pound like a pro. For a superfast dinner, pound your meat before grilling or sautéing it: Thinner pieces cook quickly (check out our 4-minute pork on page 72). Pounding also breaks up the connective tissue in tougher cuts, making them more tender. Place the meat between pieces of plastic wrap and pound to an even thickness with the flat side of a meat mallet, a rolling pin or a small heavy skillet.

Skim, skim, skim.If you’re making a sauce, soup or stew with meat, a layer of fat will probably appear on the surface. To remove it, position your pot halfway off the burner: The fat will migrate to the cooler side. Then gently lower a ladle onto the surface of the fat (try not to disturb the surface too much or you’ll stir the fat back in). Better yet, if you have time, chill the dish: The fat will congeal and you can scoop it off.

Hot Tipsfrom Food Network Kitchens’ Katherine Alford:


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Weeknight Cooking

Lighten up your meat.When you’re making burgers, meatballs or other ground-meat dishes, combine equal parts of beef or pork with a leaner meat like turkey or chicken. You’ll save on fat and calories without sacrificing flavor and texture. We mixed ground beef with ground turkey for the shepherd’s pie on page 86—if you go all-turkey, you lose that great beefy taste.

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Removing the stems from leafy greens like kale and chard is an oddly satisfying task. Here are two methods:

A. Hold the end of the stem in one hand and run your knife down both sides of the stem (away from you) to shave off the leaves.

B. Pull the leaves together and grab them with one hand, then rip out the stem with the other hand.

Trim greens with ease.

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STEP 2:

STEP 3:

PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.

LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).

DRAIN immediately and serve warm. Or cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

For easier peeling, use eggs that you’ve had in your refrigerator for more than a week.

HARD-BOILED EGGS are portable, easy-to-store and ready to eat.

With high-quality protein, vitamin D and all 9 essential amino

acids. Eating eggs every morning will help your family start the

day with a nutritional kick.

5-MINUTE EGG & ENGLISH MUFFIN PIZZA

Top English muffi n halves with tomato sauce, chopped hard-boiled eggs and cheese.

Broil for 4 minutes or until cheese melts.

2-MINUTE EASY EGG SANDWICH

While toasting bread, slice hard-boiled eggs. Place egg slices

between toast with your favorite fi ller, such as tomato, guacamole,

or simple salt and pepper.

5-SECOND PAIR A-PEELRunning late? Head out the

door with a hard-boiled egg and a banana. Swap

that breakfast bar for nature’s perfectly packaged

breakfast duo!

Try these EGG-CEPTIONAL ideas at your breakfast nook this month:

THINK OUTSIDE THE CEREAL BOX: WEEKDAY EGGS IN 5 MINUTES OR LESS


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http://www.facebook.com/IncredibleEgg



PESTOMix & Match

PHOTOGRAPHS BY KANA OKADA

Create your perfect version: The possibilities are endless!

Weeknight Cooking

KALE PESTO WITH WALNUTS AND PARMESAN


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Arugula Spinach, choppedKale, chopped Romaine, choppedWatercress

Basil Parsley Cilantro Collard greens, choppedMint

CHOOSE YOUR BASEAdd 3 cups total (choose up to 3).

PICK A CHEESEGrate ½ cup, add to the food processor and pulse to combine.

CHOOSE YOUR SEASONINGAdd ½ to 1 teaspoon total of the following ingredients (choose up to 3);

add ¼ teaspoon kosher salt and pulse until finely chopped.

PICK A NUT OR SEEDToast ⅓ cup in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.

● Pine nuts

● Almonds

● Walnuts

● Cashews

● Pecans

● Hazelnuts

● Pistachios

● Sesame seeds

FINISH THE PESTOSlowly pour in ½ cup extra-virgin olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in

¼ to ½ cup of any of the following (optional). You’ll have about 1 cup pesto; use about ½ cup for 1 pound pasta.

Mascarpone Sun-dried tomatoes, chopped

Olives, pitted and chopped

Roasted red peppers, chopped

Fresh tomatoes, chopped

Ricotta


● Sunflower seeds

● Pepitas (hulled green pumpkin seeds)

● Parmesan

● Asiago

● Grana padano

● Pecorino

● Manchego

● Gruyère

● Aged or smoked gouda

● Aged cheddar

● Garlic, chopped

● Lemon zest, grated

● Orange zest, grated

● Red pepper flakes

● Fresh thyme

● Fresh oregano, chopped

● Fresh tarragon, chopped

● Fresh rosemary, chopped

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ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN

AND RICOTTA

Weeknight Cooking


COVER RECIPE!


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30

Get inspired with fast and fl avorful potato

sides your whole family will love.

Visit potatogoodness.com

Fiesta Potato Smashers

© 2

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ROMAINE PESTO WITH SESAME SEEDS, ASIAGO

AND SUN-DRIED TOMATOES

Weeknight Cooking

106 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags.netWorldMags.net

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Blue Cheese–Shallot ChickenBl Ch

No.3


50DinnersChicken

We created dozens of recipes using a favorite weeknight staple: chicken breasts.



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Chicken Pho

Chicken Pizza

Chi k Ph

No.21

Chi k Pi

No.28

Weeknight Cooking

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EATING RIGHT MAY BE THEEASIEST THING YOU DO TODAY.

Great grilled taste No preservatives 98% fat free All white meat chickeng p

Find it in your grocer’s freezer or learn more at GrilledandReady.com ®/© 2013 TYSON FOODS, INC.WorldMags.netWorldMags.net

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50Dinners

ChickenWorldMags.netWorldMags.net

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No.45

No.14No.38


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SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE

50 Chicken Dinners

1. Basic Sautéed Season 4 small chicken

breasts with salt and pepper. Cook in

2 tablespoons vegetable oil in a large skillet

over medium heat until golden, turning once,

12 minutes. Cover; cook 3 more minutes.

2. Lemon-Thyme Cook Basic Sautéed

Chicken (No. 1) in 1 tablespoon each butter

and oil. When done, stir in 1 tablespoon each

butter and lemon juice, 4 strips lemon zest

and 2 thyme sprigs; turn the chicken to coat.

3. Blue Cheese–Shallot Make Basic

Sautéed Chicken (No. 1); remove to a plate.

Cook 3 sliced shallots in the drippings,

2 minutes. Add ¾ cup chicken broth; simmer

5 minutes. Stir in 1 tablespoon butter. Pour

over the chicken; top with blue cheese.

4. Hoisin-Plum Make Basic Sautéed

Chicken (No. 1); remove to a plate. Cook

4 diced plums and 1 bunch chopped scallions

in the drippings, 2 minutes. Add ½ cup

chicken broth and ¼ cup hoisin sauce;

simmer 5 minutes. Stir in the juice of 1 lime;

pour over the chicken.

5. Apple-Mustard Make Basic Sautéed

Chicken (No. 1); remove to a plate. Cook

1 chopped apple in the drippings, 2 minutes.

Add ⅔ cup chicken broth; simmer until

reduced by half. Stir in 1 tablespoon grainy

mustard; pour over the chicken.

6. Stuffed Mix ¾ cup shredded mozzarella,

2 ounces goat cheese and 1 tablespoon

chopped chives. Cut a pocket in the side of

4 small chicken breasts; fill with the cheese.

Cook as for Basic Sautéed Chicken (No. 1).

7. Saltimbocca Make Basic Sautéed

Chicken (No. 1), topping each breast with

2 sage leaves and wrapping with 2 slices of

prosciutto before cooking. Top each with a

slice of provolone during the last minute.

8. Mushroom Make Basic Sautéed Chicken

(No. 1); remove to a plate. Cook 1 chopped

shallot and 1 pound sliced mushrooms in the

drippings, 4 minutes. Add ¾ cup red wine

and 1 cup chicken broth; cook until reduced

by half. Stir in 2 tablespoons each butter and

chopped parsley; pour over the chicken.

9. Piccata Make Basic Sautéed Chicken

(No. 1); remove to a plate. Add the juice of

2 lemons and ¾ cup chicken broth to the

drippings; simmer until reduced by half. Stir in

2 tablespoons each capers, chopped parsley

and butter; pour over the chicken.

10. Leek-Grape Make Basic Sautéed

Chicken (No. 1), adding 1 chopped leek

before covering. Remove the chicken to a

plate. Add 2 cups grapes and ½ cup each

cream and chicken broth to the pan; simmer

until reduced by half. Add 1 tablespoon

grainy mustard and some chopped parsley;

pour over the chicken.

11. Alla Vodka Make Basic Sautéed

Chicken (No. 1); remove to a plate. Add

3 sliced garlic cloves and 1 tablespoon butter

to the drippings; cook 1 minute. Add 2 cups

canned crushed tomatoes, ½ cup cream and

¼ cup vodka; simmer 5 minutes. Pour over

the chicken and top with chopped basil.

12. Breaded Pound 4 small chicken breasts

until ½ inch thick; season with salt. Dredge

in flour, dip in 2 beaten eggs, then dredge in

breadcrumbs. Cook in 3 tablespoons olive oil

over medium heat until golden, 3 minutes per

side; drain on paper towels. Season with salt.

13. Cornflake Make Breaded Chicken

(No. 12), swapping 2 cups crushed cornflakes

mixed with 1 teaspoon paprika for the

breadcrumbs. Cook only 2 minutes per side.

14. Parmesan Make Breaded Chicken

(No. 12), mixing the breadcrumbs with equal

parts grated parmesan. Arrange the cooked

chicken in a baking dish; top with 2 cups

marinara sauce, 1 cup grated mozzarella and

½ cup parmesan. Bake at 425̊ , 15 minutes.

Use skinless, boneless chicken breasts for all recipes

(small = 6 ounces; large = 12 ounces).

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FOOD NETWORK MAGAZINE ● SEPTEMBER 2013

50 Chicken Dinners

15. Gravy-Topped Make Breaded

Chicken (No. 12); remove to a plate. Whisk

1 tablespoon flour, a pinch of paprika, and

pepper to taste into the drippings; cook,

whisking, until golden. Whisk in 1 cup milk;

simmer until thick. Pour over the chicken.

16. Spice-Crusted Make Breaded Chicken

(No. 12), substituting 1 cup fine cornmeal

mixed with 1½ teaspoons ground cumin and

¼ teaspoon cayenne for the breadcrumbs.

17. Nuggets Cut 2 large chicken breasts

into 1-inch pieces; season with salt. Dip in

buttermilk, then dredge in 1 cup flour mixed

with 2 teaspoons Cajun seasoning. Fry in

2 inches of 365̊ vegetable oil, 4 minutes.

18. Spicy Tenders Cut 4 small chicken

breasts into strips. Dredge in flour, then dip

in 4 beaten eggs mixed with 1 tablespoon

each Sriracha and water; dredge in panko.

Fry in 1 inch of 350˚ vegetable oil, 6 minutes.

Serve with mayonnaise mixed with Sriracha.

19. Pesto Pasta Brown 1 sliced large

chicken breast in a skillet with olive oil over

medium-high heat, turning, 5 minutes. Add

½ cup white wine; simmer until reduced,

5 minutes. Add ⅓ cup pesto and ¾ cup

cream; cook until thickened. Stir in ¼ cup

parmesan; season with salt and pepper.

Toss with 12 ounces cooked pasta.

20. Kebabs Cut 2 each small chicken

breasts, Italian sausages, bell peppers and

red onions into 1-inch pieces. Marinate in

¼ cup olive oil, the juice of 1 lemon,

3 smashed garlic cloves and a pinch each of

salt and Italian seasoning in the refrigerator,

30 minutes. Thread onto skewers; grill over

medium-high heat, 4 to 5 minutes per side.

21. Pho Simmer 4 cups chicken broth,

2 tablespoons fish sauce, 1 star anise pod and

1 cinnamon stick, 10 minutes. Add 2 large

sliced chicken breasts and cook 10 minutes.

Add 8 ounces cooked rice noodles. Top with

sliced jalapeño, basil and mint.

22. Basic Soup Simmer 5 cups chicken

broth, 2 large chicken breasts and 1 cup each

sliced carrots, celery, onions and parsnips,

20 minutes. Shred the chicken, then return to

the soup; add some chopped dill and parsley.

23. Dumpling Soup Make Basic Chicken

Soup (No. 22). Mix ⅓ cup each flour and

softened butter to form a paste; whisk into

the soup and bring to a boil. Add 4 quartered

rounds of refrigerated biscuit dough; cover

and simmer 25 minutes.

24. Basic Roasted Season 2 large chicken

breasts with salt and pepper. Brown in an

ovenproof skillet in 1 tablespoon olive oil over

medium heat, turning once, 8 minutes, then

roast at 375̊ , 15 minutes.

25. Ratatouille Prepare Basic Roasted

Chicken (No. 24); remove to a plate after

browning. Sauté 1 each diced small eggplant,

zucchini, bell pepper, tomato and red onion

in the drippings, 5 minutes. Stir in a pinch

of sugar and 1 tablespoon red wine vinegar.

Return the chicken to the pan; roast at 375̊ ,

15 minutes. Top with torn basil.

26. Potato-Leek Prepare Basic Roasted

Chicken (No. 24); remove to a plate after

browning. Sauté 3 chopped leeks and

1½ pounds diced potatoes in the drippings,

7 minutes. Return the chicken to the pan;

roast at 375̊ , 15 minutes. Stir in 1 tablespoon

each butter, chopped dill and parsley.

27. Maple-Squash Toss 3 cups diced

butternut squash, 1 cup pecans and

2 tablespoons each maple syrup and diced

butter on a foil-lined baking sheet. Make

Basic Roasted Chicken (No. 24), roasting the

chicken on the baking sheet with the squash.

28. Pizza Make Basic Roasted Chicken

(No. 24) with 1 chicken breast; shred. Toss

with 1 pint halved cherry tomatoes, 2 sliced

bell peppers, 1 sliced onion, ¼ cup olive oil

and 1 tablespoon Italian seasoning; spread

on 1 pound rolled-out pizza dough. Bake on

a hot stone at 475̊ , 15 to 20 minutes.


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29. New Orleans–Style Make Basic

Roasted Chicken (No. 24), rubbing the meat

with 1 tablespoon each Cajun seasoning and

brown sugar before browning. Mix ½ cup

each chopped giardiniera and olives with

¼ cup each olive oil and chopped parsley;

serve with the chicken.

30. Peanut Stir-Fry Mix 3 tablespoons

each soy sauce, chili-garlic sauce and

water with 1 tablespoon cornstarch. Heat

2 tablespoons vegetable oil in a skillet

over high heat; add 4 cubed small chicken

breasts, 1 tablespoon minced ginger and

½ cup each peanuts and sliced celery. Stir-fry

5 minutes. Add the sauce; cook until thick.

31. Fried Rice Scramble 3 eggs in a skillet

in 2 tablespoons vegetable oil over high heat;

remove to a bowl. Heat 1 more tablespoon oil

in the skillet. Add ½ chopped onion, 1½ cups

chopped broccoli and 1 teaspoon each sugar

and kosher salt; cook, stirring, 3 minutes.

Add 2 cubed small chicken breasts; stir-fry

5 minutes. Add 3 cups cooked rice and the

eggs; stir until hot.

32. Tomato Fried Rice Make Fried Rice

(No. 31), swapping ¾ cup diced tomato and

1 bunch chopped scallions for the broccoli.

33. Oven-Fried Mix ½ cup mayonnaise and

¼ cup dijon mustard. Add 4 small chicken

breasts; turn to coat. Dredge in 2 cups

crushed cornflakes mixed with 1 teaspoon

paprika; bake at 400̊ , 15 to 20 minutes.

34. Basic Poached Cover 2 large chicken

breasts with cold water in a pot; add

1 tablespoon kosher salt. Bring to a gentle

simmer; cook until just firm, 15 minutes.

Plunge into salted ice water, 30 seconds,

then drain.

35. Creamy Salad Make Basic Poached

Chicken (No. 34); dice. Mix with ½ cup

mayonnaise, ¼ cup each sour cream and

chopped parsley, 2 chopped celery stalks

and 2 tablespoons chopped celery leaves.

36. French Salad Make Basic Poached

Chicken (No. 34); dice. Mix with ⅔ cup

mayonnaise, 2 teaspoons dijon mustard and

¼ cup chopped mixed herbs.

No.31


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No.42WorldMags.netWorldMags.net

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50 Chicken Dinners


37. Chopped Salad Make Basic Poached

Chicken (No. 34); chop. Toss with chopped

tomatoes, avocado, cucumber, cilantro, and

salt and pepper. Top with minced red onion,

olive oil and lime juice.

38. Barbecue Sandwiches Make Basic

Poached Chicken (No. 34); shred. Warm

¼ cup cider vinegar, 2 tablespoons brown

sugar, 1 tablespoon hot sauce and a pinch

each of celery salt, black pepper and

cayenne; toss with the chicken. Serve on

buns with pimiento cheese and pickles.

39. Tex-Mex Roll-Ups Make Basic

Poached Chicken (No. 34); shred. Mix with

⅔ cup mayonnaise, ½ cup salsa, ⅓ cup each

sour cream, chopped canned green chiles

and chopped scallions, and the juice of

1 lime. Serve in tortillas.

40. Cheddar Melts Make Basic Poached

Chicken (No. 34); dice. Toss with ½ cup

each diced celery and apple and 1 chopped

scallion. Add 1 cup mayonnaise, 2 teaspoons

mustard, and salt and pepper to taste. Spoon

onto toasted English muffins; top with sliced

cheddar and broil until melted.

41. Basic Grilled Season 4 small chicken

breasts with salt and pepper. Grill on oiled

grates over medium heat, turning once,

15 to 18 minutes.

42. Tostadas Make Basic Grilled Chicken

(No. 41); slice. Mash 1 avocado with

2 tablespoons each sour cream and lime

juice; season with salt and cayenne. Spread

on 4 tostada shells. Top with the chicken,

shredded lettuce, more sour cream and

fresh salsa.

43. Fajitas Marinate 4 small chicken

breasts in ¼ cup olive oil, the juice of 1 lime

and 1 tablespoon each ground cumin, dried

oregano and chili powder in the refrigerator,

30 minutes. Cook as for Basic Grilled Chicken

(No. 41); slice. Grill 1 each sliced poblano and

onion. Serve with the chicken in tortillas.

44. Chipotle Barbecue Puree ½ cup

barbecue sauce with 1 chipotle in adobo.

Make Basic Grilled Chicken (No. 41), brushing

with the sauce during the last 5 minutes.

45. Middle Eastern Rub 4 small chicken

breasts with a mixture of 1 tablespoon olive

oil, 2 tablespoons pumpkin pie spice and

¼ teaspoon each cayenne and granulated

garlic. Cook as for Basic Grilled Chicken

(No. 41); serve with tzatziki and pita.

46. Jerk Pineapple Toss 4 small chicken

breasts, 4 scallions, 2 sliced bell peppers

and 1 sliced pineapple with vegetable oil

and jerk seasoning. Cook as for Basic Grilled

Chicken (No. 41), adding the pineapple and

vegetables to the grill halfway through.

47. Indian Rub 4 small chicken breasts

with 1½ teaspoons curry powder, and salt

and pepper to taste. Cook as for Basic Grilled

Chicken (No. 41). Puree ½ cup cilantro,

¼ cup each mint and coconut milk,

1 tablespoon lime juice, 1 teaspoon sugar,

½ jalapeño, 1 garlic clove and ¼ teaspoon

kosher salt; serve with the chicken.

48. Herb Oil Marinate 4 small chicken

breasts in ⅓ cup olive oil, the juice of 1 lemon

and 1 teaspoon each kosher salt and red

pepper flakes in the refrigerator, 1 hour. Cook

as for Basic Grilled Chicken (No. 41). Puree

¼ cup each olive oil, fresh parsley and basil

with 2 tablespoons lemon juice; season with

salt and pepper. Serve with the chicken.

49. Caesar Salad Make Basic Grilled

Chicken (No. 41) with 2 breasts; slice. Mash

1 minced garlic clove with 2 anchovies; mix

with ¼ teaspoon Worcestershire sauce, the

juice of ½ lemon and ½ cup mayonnaise.

Toss with 1 head chopped romaine and the

chicken. Top with grated parmesan.

50. Pesto Panini Make Basic Grilled

Chicken (No. 41); slice. Sandwich between

sliced Italian bread with pesto, sliced tomato

and fresh mozzarella. Cook in a hot oiled

skillet, 2 minutes per side.


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©2

013 K

raft F

oo

ds

There are those who sett le. Who

compromise. Who set aside their

dreams. Who constant ly wonder

what i t would be l ike to do bold

things. Like ask for steak sauce in

a fancy restaurant, or scuba dive.

You are not t hose people. You’re

not even a group of people. You’re

one spectacular person.

You sir, or madam, have always

understood what it means to live

A.1. To live with gusto. To sauce

the shrimp of life. To live with

sizzle and tangy goodness.

You were the one who

car r ied a bot t le of sauce

in your br iefcase ‘ jus t in

case.’ You were t he one

who exper imented with us

on eggs and hamburgers.

And you were the one who staged

a revol t in a crowded restaurant,

just because they didn’t carry your

beloved sauce.

You have always been t rue to your

passions. You l ike what you l ike.

And we love you for i t.

So go on. Keep l iv ing an A.1.

life. Keep pursuing your dreams,

and later, eating them. We’l l be

here. At the ready. Wait ing for

you to screw the cap off of your

ever-loving awesomeness.

there are other saucing pioneers just like you at facebook.com/a1steaksauce. join them to share stories and secrets with the only people on earth who truly understand you.

life is too short to live A.2.


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Weekend Cooking

Make gazpacho for a dinner party. See page 113.

Try Food Network Kitchens’ end-of-summer menus. Then,

learn how to preserve tomatoes. PHOTOGRAPHS BY ANNA WILLIAMS

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112

WeekendCooking

SpanishSupper

● Gazpacho with Cilantro Oil● Grilled Swordfish with Potato-Chorizo Salad● Cheese Plate with Grape Tapenade

Swordfish is perfect for

grilling: It’s meaty and firm, so it

won’t fall apart when you

flip it.


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GAZPACHO WITH CILANTRO OILACTIVE: 30 min l TOTAL: 1 hr 30 min l SERVES: 6

FOR THE GAZPACHO

3 pounds tomatoes, roughly chopped

½ large cucumber, peeled and

roughly chopped

2 cups cubed day-old Italian or French

bread, crusts removed (about ⅓ loaf)

2 cloves garlic

¼ cup sherry vinegar

1 cup extra-virgin olive oil

1 tablespoon sugar


FOR THE TOPPINGS

1 bunch fresh cilantro

(about 1 cup leaves)

⅓ cup extra-virgin olive oil

1 lemon, halved

Pinch of sugar

Kosher salt

½ large cucumber, peeled and

finely chopped

1 small red Thai chile pepper, finely

chopped (seeds removed for less heat)

1. Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a

large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and

thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until

incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer

to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.

2. Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, ¼ cup water,

the juice of ½ lemon and the sugar and puree until smooth. Season with salt.

3. Combine the cucumber, chile and the juice from the remaining ½ lemon in a bowl;

season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and

top with the cucumber-chile mixture.

GRILLED SWORDFISH WITH POTATO-CHORIZO SALADACTIVE: 40 min l TOTAL: 1 hr 25 min l SERVES: 6

FOR THE FISH

4 cloves garlic, smashed

2 tablespoons extra-virgin olive oil,

plus more for drizzling

Juice of ½ orange

1 tablespoon sherry vinegar

1 teaspoon honey

1 teaspoon chopped fresh thyme

½ teaspoon cumin seeds, chopped


6 6-to-8-ounce skin-on swordfish steaks

(about ½ inch thick)

Vegetable oil, for brushing

FOR THE POTATO SALAD

1½ pounds small red-skinned potatoes,

thinly sliced

Kosher salt

¼ teaspoon cumin seeds, chopped


4 ounces dried chorizo, diced

2 tablespoons sherry vinegar

¼ cup chopped fresh parsley

and/or chives

3 stalks celery (with leaves), sliced

¼ cup piquillo peppers, sliced


1. Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin

seeds, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn

to coat. Cover with plastic wrap and refrigerate 1 hour.

2. Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water;

season with salt. Bring to a boil and cook over medium-high heat until tender, about

20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about

1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until

the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon

and drain on paper towels. Remove the skillet from the heat; reserve the drippings.

3. Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings.

Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper.

4. Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the

grill and brush with some of the marinade from the bowl. Grill until marked on the bottom,

about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes.

Divide among plates and drizzle with olive oil. Serve with the potato salad.

CHEESE PLATE WITH GRAPE TAPENADECombine 1 cup finely chopped grapes, 2 tablespoons chopped toasted marcona almonds, 1 tablespoon minced shallots, the juice of ½ lemon and 1 teaspoon honey in a bowl; season with salt and let sit 30 minutes. Serve with Spanish cheeses like Mahón and manchego, and sliced baguette.


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114

WeekendCooking

Our homemade barbecue sauce

is worth the extra effort. You can make it up to

2 days ahead and refrigerate it.

● Barbecue Cheeseburgers● Foil-Packet Corn ● Blueberry Cheesecake Galette

Labor DayCookout


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FOIL-PACKET CORNLay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.

BARBECUE CHEESEBURGERSACTIVE: 50 min l TOTAL: 1 hr (plus cooling) l SERVES: 6

FOR THE BARBECUE SAUCE


1 red onion, chopped

2 cloves garlic, chopped

1½ tablespoons chili powder

¾ cup ketchup

¼ cup apricot preserves

3 tablespoons yellow mustard

3 tablespoons apple

cider vinegar

1 tablespoon soy sauce

1 tablespoon Worcestershire

sauce

FOR THE BURGERS

2½ pounds ground beef chuck

Kosher salt and freshly ground

pepper

1 red onion, sliced into rings

1 tablespoon vegetable oil

6 slices monterey jack or

pepper jack cheese

6 sesame seed hamburger

buns, split

2 avocados, sliced

1. Make the barbecue sauce: Heat the vegetable oil in a medium saucepan

over medium heat. Add the onion and garlic and cook, stirring, until

softened, about 4 minutes. Add the chili powder and cook, stirring, until

toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar,

soy sauce, Worcestershire sauce and ½ cup water. Bring to a simmer and

cook until slightly thickened, about 10 minutes. Transfer to a blender

and puree until smooth; let cool to room temperature.

2. Make the burgers: Combine the ground beef and 3 tablespoons of

the prepared barbecue sauce in a bowl; mix with your hands until just

combined. Form the meat into six ½-inch-thick patties; season both

sides with salt and pepper.

3. Preheat a grill to medium. Toss the onion with 1 tablespoon of the

barbecue sauce and the vegetable oil. Grill (use a grill basket if you have

one), turning occasionally, until lightly charred, about 8 minutes.

4. Transfer ½ cup of the remaining barbecue sauce to a separate bowl

for brushing. Increase the grill temperature to medium high and grill the

patties, brushing with the barbecue sauce and flipping occasionally, about

8 minutes for medium rare; top with the cheese during the last minute and

cover to melt. Toast the buns on the grill. Serve the burgers on the buns;

top with the grilled onions, avocado slices and more barbecue sauce.

BLUEBERRY CHEESECAKE GALETTEACTIVE: 55 min l TOTAL: 2 hr 45 min l SERVES: 6 to 8

FOR THE DOUGH

1¾ cups all-purpose flour

2 tablespoons granulated

sugar

1 teaspoon apple

cider vinegar

Pinch of kosher salt

1 stick cold unsalted

butter, diced

1 large egg

Cooking spray

FOR THE FILLING

2 cups blueberries

⅓ cup plus 2 tablespoons

granulated sugar

1 tablespoon fresh lemon

juice

4 teaspoons cornstarch


1 8-ounce package

cream cheese

1 large egg, beaten, plus

1 egg yolk

Pinch of freshly grated nutmeg

Coarse sugar, for sprinkling

1. Make the dough: Pulse the flour, granulated sugar, vinegar and

salt in a food processor until combined. Add the butter and pulse

until the mixture looks like coarse meal with pea-size pieces of

butter. Whisk the egg with 2 tablespoons water; add to the food

processor and pulse until a dough just starts to form. Turn out

onto a piece of plastic wrap; shape into a disk, wrap tightly and

refrigerate until firm, at least 1 hour.

2. Mist a baking sheet with cooking spray. Roll out the dough

into a 12-inch round between 2 sheets of floured parchment

paper. Remove the top piece of parchment and invert the dough

onto the prepared baking sheet; remove the other piece of

parchment. Refrigerate until ready to assemble.

3. Make the filling: Toss the blueberries, ⅓ cup granulated

sugar, the lemon juice, cornstarch and salt in a bowl. Whisk

the cream cheese, egg yolk, the remaining 2 tablespoons

granulated sugar and the nutmeg in a separate bowl.

4. Spread half of the cream cheese mixture over the dough,

leaving a 2-inch border. Top with the blueberries. Fold the

edge of the dough over the filling. Drizzle the remaining cream

cheese mixture over the berries; refrigerate 30 minutes.

5. Put an inverted baking sheet in the lower third of the oven

and preheat to 425 .̊ Brush the crust with the beaten egg and

sprinkle with coarse sugar. Put the baking sheet with the galette

directly on the hot baking sheet in the oven. Bake until the crust

is golden, 20 to 25 minutes. Let cool slightly before slicing.


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116

WeekendCooking

PastaNight

We used Tuscan kale (also

called lacinato or dinosaur kale)

for this pasta—it’s darker and less

bitter than regular kale.

● Pasta with Corn and Kale● Nectarine-Tomato Salad● Roasted Fig Sundaes


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ROASTED FIG SUNDAESToss 16 halved fresh figs, ½ cup chopped pecans, ¼ cup sugar and 1 tablespoon each honey, lemon juice and water in a shallow baking dish. Dot with 1 tablespoon chopped butter. Roast at 425˚ until juicy, about 20 minutes. Spoon the juices over the figs, then continue roasting until syrupy, about 10 more minutes. Serve over vanilla ice cream.

PASTA WITH CORN AND KALEACTIVE: 35 min l TOTAL: 45 min l SERVES: 6

6 ears of corn

Kosher salt

1 pound campanelle or fusilli pasta


2½ pounds assorted mushrooms (such as shiitake and cremini),

trimmed and sliced

3 cloves garlic, sliced

½ teaspoon red pepper flakes

2 bunches Tuscan kale, stems removed, leaves cut into strips

2 bunches scallions (white and light green parts), chopped

4 tablespoons unsalted butter, cubed


1. Cut the corn kernels off the cobs and transfer to a bowl, then scrape the

cobs with the back of a knife over the bowl to extract the liquid; set aside.

Put the corncobs in a large pot and fill with water; season with salt. Cover

and bring to a boil, then add the pasta and cook as the label directs; reserve

1 cup of the pasta cooking water, then drain. Discard the cobs.

2. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-

bottomed pot over high heat. Add half of the mushrooms in a single layer

and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and

continue cooking until tender, about 5 more minutes; transfer to a large bowl.

Add another 2 tablespoons olive oil to the pot and repeat with the remaining

mushrooms. Transfer to the bowl.

3. Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to

the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale

and season with salt. Cover and cook until wilted, about 3 minutes. Add

the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the

butter is melted and the mixture is heated through, about 2 minutes. Add

the pasta and ½ cup of the reserved pasta cooking water; cook, stirring,

until heated through, 1 to 2 more minutes, adding more cooking water as

needed to loosen the sauce. Season with salt and pepper.

NECTARINE-TOMATO SALAD ACTIVE: 15 min l TOTAL: 20 min (plus cooling) l SERVES: 6

½ large red onion, thinly sliced

Kosher salt

⅓ cup white balsamic vinegar or white wine vinegar

1 teaspoon honey

3 tablespoons extra-virgin olive oil, plus more for drizzling

1¾ pounds heirloom tomatoes, thinly sliced


4 nectarines, pitted and thinly sliced

5 cups baby arugula

3 ounces ricotta salata cheese, crumbled

1. Soak the red onion in a bowl of salted cold water, 10 to 15 minutes; drain, rinse

and pat dry. Meanwhile, bring the vinegar and honey to a simmer in a small

skillet over medium-high heat; cook until slightly syrupy, about 5 minutes. Let

cool completely. (The syrup will thicken as it cools.) Transfer to a bowl and

gradually whisk in the olive oil until emulsified.

2. Season the tomatoes with salt and pepper and arrange on a platter with

the nectarines, arugula and onion. Top with the ricotta salata. Drizzle with the

vinegar mixture and more olive oil; toss gently.


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ADVERTISEMENT

BUITONI LINGUINE CAPRESEMAKES 4 SERVINGS

INGRED IENTS1 package (9 ounces) BUITONI

Refrigerated Linguine3 tablespoons extra-virgin olive oil3 cloves garlic, chopped2 pounds fresh ripe plum tomatoes,

cored and coarsely chopped, or 1 can (28 ounces) whole peeled tomatoes, undrained, coarsely chopped

Pinch of crushed red pepper fl akes½ cup diced fresh mozzarella cheese¼ cup fresh basil leaves, thinly slicedSalt and ground black pepper

DIRECT IONSBRING a large pot of water to a boil.

PLACE oil and garlic in large skillet; cook over medium-high heat for 30 seconds or until it begins to sizzle. Add tomatoes and crushed red pepper; cook, stirring occasionally, until the tomatoes begin to juice up. Reduce heat to low; cook, stirring occasionally, until sauce thickens. Set aside.

PREPARE pasta according to package directions. Drain and toss with tomato mixture. Stir in cheese and basil; toss to coat. Season with salt and pepper.

BUITONI Linguine CapreseServing Suggestion

DAZZLE YOUR SPECIAL SOMEONE WITH A DELICIOUS, AUTHENTIC ITALIAN DATE NIGHT INDINNER STARRING BUITONI® PASTAS AND SAUCES—HIGH QUALITY, ALL NATURAL

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BE A STAR CHEF ON DATE NIGHT

Make your own inspired creation with BUITONI cut pastas like the contestants

on the recent Food Network Star challenge.

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DIRECT IONSPREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.

HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper.

ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

INGRED IENTS1 package (9 ounces) BUITONI

Refrigerated Fettuccine


½ cup sliced fresh leeks 1/3 cup frozen peas

Salt and ground black pepper

2 thyme sprigs, leaves removed and

stems discarded

¼ cup (1 ounce) BUITONI Refrigerated

Freshly Shredded Parmesan Cheese

MAKES 3 SERVINGS

BUITONI FETTUCCINE WITH PEAS, LEEKS AND THYME

BUITONI® Fettuccine with Peas, Leeks and ThymeServing Suggestion


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Sunny Anderson grew up living all over the world—and eating just about every cuisine—but only one type of food really makes her feel at home: Tex-Mex. She moved to San Antonio just as she was starting high school, and her military family finally got to stay put for a while. It was a pivotal time for her. “I was able to settle in, hold on to friends for longer than a year and get to love everything about the unique type of Mexican food found only in Texas.” Sunny says that whenever she makes Tex-Mex food, it takes her back to those days. “It reminds me of so much: friends, childhood dreams and more.” Here are some of her favorite dishes inspired by that time, from her new cookbook, Sunny’s Kitchen: Easy Food for Real Life ($22.50, Clarkson Potter).

PHOTOGRAPHS BY DAVID MALOSH

Sunny Anderson has had a lifelong love affair with Tex-Mex food.

TEXANHeartAT


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CHIMICHANGA ALAMOACTIVE: 1 hr l TOTAL: 1 hr l SERVES: 4

FOR THE SAUCE

1 cup chopped fresh cilantro

2 avocados, pitted and mashed

1 cup sour cream

2 tablespoons fresh lime juice

Kosher salt

FOR THE FILLING

1 tablespoon vegetable or

olive oil

1 cup finely chopped Vidalia

or other sweet onion

1 teaspoon kosher salt

Freshly ground black pepper


3 to 4 sprigs thyme, leaves

stripped and chopped

2 cloves garlic, grated on a

rasp or finely minced

1 pound 80% lean ground

beef chuck

FOR THE CHIMICHANGAS

4 10-inch flour tortillas

1 15½-ounce can refried

black beans


1 cup shredded cheddar

cheese

1 cup shredded pepper jack

cheese

1 small head iceberg lettuce,

shredded

4 Roma tomatoes, seeded

and chopped

8 to 12 pickled jalapeño slices

4 radishes, thinly sliced

1. Make the cilantro-avocado cream sauce: In a blender, combine the

cilantro, avocados, sour cream, lime juice and a pinch of salt. Blend

until smooth. Set aside.

2. Make the beef filling: Heat the oil in a large skillet over medium heat.

Add the onions, salt, a few grinds of pepper, the cumin and thyme. Cook,

stirring, until the onions are tender, about 5 minutes. Add the garlic and

cook until fragrant, about 5 minutes. Add the beef and break it up with a

spoon or spatula as it browns. When the meat is cooked through, taste

and, if needed, season with a pinch of salt.

3. Fill the chimichangas: Warm the tortillas in a microwave for just a

few seconds. Using a rubber spatula or the back of a spoon, spread

one-quarter of the beans in the center of each tortilla, making a rectangle

with the rough dimensions of 6 inches by 3 inches. Add the beef directly

over the beans. This leaves 2 inches of tortilla on the rectangle’s short

sides of the filling and 3½ inches of tortilla on the long sides.

4. Roll the chimichangas: With the length of the rectangle of fillings

horizontal to you, use both hands to fold each side in and over the

mound of beef. Then fold the flap closest to you over the beef, tuck it in

gently but tightly and roll the burrito away from you. Set aside with the

seam side down and continue with the rest.

5. Fry the chimichangas: Fill a large straight-sided pan with an inch of oil

and bring it to 350 .̊ When the oil is hot, add 2 burritos at a time, seam-

side down, adjusting the temperature to keep the oil at 350 .̊ Cook until

golden on the bottom, then roll and cook all sides, about 3 to 5 minutes

total. Transfer to a paper towel–lined plate. Repeat with the rest.

6. Top the chimichangas: Turn on the broiler or preheat your oven to

500 .̊ Place the chimichangas on a baking sheet, seam-side down. Mix

the cheddar and jack cheeses in a bowl. Top each chimichanga evenly

with cheese. Cook until the cheese melts, about 1 minute. Transfer each

to a serving plate and top evenly with lettuce, cilantro-avocado cream

sauce, tomatoes, pickled jalapeños and radish slices.

“A chimichanga is a burrito on steroids.

Can I say that?”


WeekendCooking

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122 FOOD NETWORK MAGAZINE ● MONTH 2013121212221111221211212221121212211211222211211212221211122212122112221212212222121211121212222222222222222222222222222222222222222222222222 FFFOOFOODFOODOOODFOODODFOODOODDFFFFFOOODFOOFFFOOOOODOODFFFOFOFO DFFOFOFFOFOFOFOODFOOOOODOFOODFOOFOODFOODFOODDOODOODOOFOOODDOODOFOODODDO NNEENETTNENETNETNNENEN TTTNNETNETNETTNENETTNETNETEETTTNE WWORKWORKWWOWWWORKWORWORWORKWORKWOWORKWORKWORKWORKORWORORKWORKRKWWORKW MAGMAGGMMAMAGMAAGMAGMAGMAGMAMAMAAGM GGAZINNAZINAZAZINZINAZAAZAZINZINNZZINNNNEEEEEEEE EE ●●●●●●●●●●● MONTMONTMONTMONTONTNTNTMONTMMONTTMONMONMONTTMONTMONTMONTTMONMONMONTMONTTTMONTMONTMONTMONTONTMONTNTONTTNMONTTNTTTTTONTMONTMONTMONMONNTMONTMONTMONTMONTONTONTMONNNNMONNNMONTTTTNTTTTONTOMONMONMONONNTTTONTONTONTNTNTMMONNNNNNNTTTTTNTNTONTONTONTONTNNNNNTTMMOOMOMONNNNNNNNNONMONNNMMOMOOOMOOOOMMOOMM HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 2220122222202000200202020120120122222002012010111222200002012222220100022220100011120102000100020101200101011220013333333333333333333333333333333333333

1. Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch

of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat

to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens

in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant,

about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a

simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat.

2. Cook the beef: Preheat the oven to 350 .̊ In a large straight-sided pan, heat the olive oil

over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a

nice pinch of salt and cook until the onion and peppers are tender but not browned, about

6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the

beef, onion powder, cumin, thyme, SazÓn, tomatoes and broth, allowing time between each

addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef

into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or

two of pepper. (SazÓn adds salt, so be careful not to over-season.) Set aside.

3. Prepare the chicken layer: In a large bowl, toss together the shredded chicken, ½ cup of the

enchilada sauce and the cheddar and pepper jack cheeses. Set aside.

4. Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep

13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup

of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the still-

warm enchilada sauce in the pot and layer them on the bottom of the dish using the straight

edges to line the sides, overlapping where needed and covering the entire bottom of the dish.

Next, add ½ cup of the shredded cheese blend, all of the beef, another ½ cup of the shredded

cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a

final layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the

layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and

the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna.

“UNA DE CADA” ENCHILADA CASSEROLE ACTIVE: 55 min l TOTAL: 1 hr 45 min l SERVES: 10 to 12

FOR THE ENCHILADA SAUCE

1 tablespoon olive oil

½ cup finely chopped Vidalia or

other sweet onion

Kosher salt and freshly ground

black pepper

2 tablespoons tomato paste

1 clove garlic, grated on a rasp or

finely minced


½ teaspoon dried thyme

1 28-ounce can crushed tomatoes

¾ cup beef broth

FOR THE BEEF LAYER

2 tablespoons olive oil

½ cup finely chopped Vidalia or other

sweet onion

½ cup finely chopped green bell pepper

½ cup finely chopped red bell pepper

Kosher salt

3 cloves garlic, grated on a rasp or

finely minced

1 pound 85% lean ground beef

½ to 1 teaspoon onion powder


½ to 1 teaspoon dried thyme

1 packet (about ¼ teaspoon) SazÓn

seasoning

2 Roma tomatoes, seeded and chopped

¼ cup beef broth

Freshly ground black pepper

FOR THE CHICKEN LAYER

1 rotisserie chicken, skin and bones

discarded, meat shredded

½ cup shredded cheddar cheese

½ cup shredded pepper jack cheese

FOR THE CASSEROLE

2 tablespoons unsalted butter, softened

1½ cups shredded cheddar cheese

1½ cups shredded pepper jack cheese

20 to 24 six-inch corn tortillas, cut in half


WorldMags.net



“ ‘Una de cada’ is my favorite three-word phrase. It means ‘one of each,’ and

I use it every time I order enchiladas.”


WeekendCooking


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“Migas are scrambled eggs with personality and texture.”

WeekendCooking

SAN ANTONIO MIGAS ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4


8 large eggs

3 tablespoons unsalted butter


4 corn tortillas, sliced into ½-inch strips,

then cut into 2-inch rectangles

½ cup chopped red bell pepper

1 4-ounce can green chiles, drained

½ cup chopped Vidalia or other

sweet onion

Kosher salt and freshly ground black pepper

2 Roma tomatoes, seeded and chopped

½ cup shredded pepper jack cheese

1. In a large bowl, whisk the eggs and

2 tablespoons water vigorously. Set aside.

2. Cook the tortilla strips: Heat the butter

and oil in a large skillet over medium-high

heat. Once the butter melts, add the tortilla

strips and cook, stirring and tossing, until

they are all golden and crispy.

3. Cook the vegetables: When the tortillas

are crisp, add the bell pepper, chiles and

onion to the skillet. Season with a pinch of

salt and a few grinds of black pepper. Cook

until tender, about 5 minutes.

4. Add the eggs to the pan, season with salt

and reduce the heat to medium low. Cook,

stirring to scramble and combine, until most

of the moisture is cooked out, then remove

from the heat. Stir in the tomatoes. Serve

topped with cheese.

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128 FOOD NETWORK MAGAZINE ● MONTH 201312128 8 FOODFOODODD NETNENNNNN WORK MAGMAGMAGMAGMAMAGMAGMAGAGAGMAGGMAGGAGGGGGAZINAZINAZINAZINAZINAZINAZAZINAZIAZINZAZINAZAZINZAZINAZIZIAZINAZINAZINAZINAZINAAZINAZINAZIZINZIAZINAZINAZIZINZAZINAZINAZINAZINAZAZINZINZIAZINAZINAZIIAZINININAZINAZINAZIINAZINAAZINAZINAZINAZIAZININIZINNNAZINAZINAZINAZININZINAAZINZININAZINAZ NAAZZ NZINZZINZZZINZINZ NZINZZIINNAZZZ NNNAAAAA NNNNAA EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● MMMMMMMMONTMONTMONTOOONTOMONTMONTMOMOMONTONTONNONTNTMONTTONTMONTMOMMMMONTMONMONTOONTOONTONNTMONTONTMMMONTMONOOOOMOMOMONTNTNTNMONMONTMONTMONTMMMMMONTOOMOMOMONMONTMMMMONTMMONOOOMONTONTMONMONTMONMONMMOMOMOOOONTMMONTMMMMONOONMONTMMMMOONTMMMMOOONONTONTTTMMMMONTTMMMO TTMONTMMMOM TTMMO TMMOOMONOMO HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 222022220012012010000111222020002012001000101012202020020100000122201000001120120020000012200000001122010000102011201200010112200111200120201112012200120122010001001001111333333333333333333333333333333333333333333333333

Make somedough!

WeekendCooking

Guy Fieri cranks out world-class pizza right in his backyard.

PHOTOGRAPHS BY DAVE LAURIDSEN


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PRIME-TIME PIZZA DOUGH ACTIVE: 20 min l TOTAL: 2 hr 10 min l MAKES: enough for 2 large or 4 small pizzas

Guy

1 teaspoon sugar

1 tablespoon active dry yeast

2 tablespoons extra-virgin olive oil,

plus more for the bowl

1 teaspoon fine sea salt

2½ cups all-purpose flour, plus more

for dusting

1. In the bowl of a stand mixer, dissolve the

sugar in 1 cup warm water (110 ̊to 115̊ ).

Sprinkle the yeast on top and let stand

10 minutes, or until foamy. Add the olive oil

and salt, then use the dough hook to mix in the

flour until the dough starts to come together.

Allow the machine to knead the dough until

smooth. (If you don’t have a stand mixer, you

can pulse the dough in a food processor until

it is smooth and elastic. Or combine by hand

in a large bowl.)

2. Turn out the dough onto a floured board

and knead 2 to 3 minutes. Place the dough

in an oiled bowl and turn to coat the surface.

Cover the bowl with plastic wrap and let stand

in a warm place until the dough has doubled in

size, about 1 hour.

3. Turn out the dough onto a lightly floured

surface and divide it in half for 2 large pizzas,

or into 4 pieces for small individual pizzas.

Form into smooth, tight balls, cover loosely

with plastic wrap or a well-floured kitchen

towel and set in a warm place to rise again,

30 to 45 minutes. (If you’re not using the dough

right away, wrap tightly in plastic wrap and

refrigerate up to 2 days or freeze up to 1 month.)

4. Set a pizza stone in the oven and sprinkle a

pizza peel lightly with flour. (If you don’t have

a stone, you can bake your pizza on a pizza

pan or baking sheet sprinkled with flour.)

Preheat the oven to 500 .̊

5. Press the dough with your fingers until it’s

as flat as possible, then drape it over both of

your fists and gently pull the edges outward

while rotating the crust. When the circle has

reached the desired size and thickness, place

it on the pizza peel (or on the prepared pan).

Top the pizza as desired and slide it from the

peel onto the hot stone (or transfer the pan

to the oven).

6. Bake 8 to 12 minutes, depending on the

thickness, or until the crust is crisp and golden.

THE FRENCH PIGCooked pancetta, sautéed leeks and apple, brie, balsamic vinegar

THE MOTLEY QUEPulled chicken, barbecue sauce,

red onions, cilantro, fontinaSPICY HAWAIIAN

Canadian bacon, pineapple, red jalapeño, marinara sauce,

mozzarellaAU NATUREL

Parmigiano-reggiano, fresh rosemary, olive oil, cracked

black pepper, sea salt

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has every excuse to call out for a pizza once in a while, but a few years ago he did something that ensured he will never be off duty on pizza night again: He installed one of the world’s greatest wood-fired ovens in his backyard. “Out of every piece of equipment I’ve owned in my career—barbecues, you name it—this is hands-down the best,” he says of his Italian Mugnaini oven. Once Guy gets the fire raging, the inside temperature can hit close to 1,000 degrees—and the pizzas cook in 90 seconds flat. “There will be, like, seven guys in a line, and as fast as they can throw dough and make a pizza, I can cook it,” Guy says. “The kids go bananas.” His wife is a fan, too. “Lori would much rather I cook out here than in the house,” he says. Guy shared his dough recipe so you can try making your own pizza. Assuming you don’t have a wood-fired oven at home, Guy suggests dropping $25 on a pizza stone—and make sure your regular oven is ripping hot.

GUY’S FAVORITE TOPPING COMBOS


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Jarred tomatoes will

keep for up to a year. Use them as you’d use canned

tomatoes—in sauces, soups

and stews.


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WeekendCookingWeekendCooking

Try this at home:

JARREDTOMATOES

Iron Chef judge Donatella Arpaia Stewart shows us how to preserve summer tomatoes so you can use them all year.

1. Sterilize the jars.Wash the jars, lids and bands in hot

soapy water and rinse well. Place

a folded clean kitchen towel or canning

rack in the bottom of a stockpot (this

keeps the jars from rattling); fill about

halfway with water. Add the jars,

making sure they’re submerged. Bring

to a boil and boil 10 minutes; remove

with a jar lifter and place on a clean

towel. Turn off the heat; reserve the

pot of water. Put the lids and bands in

a saucepan of simmering water until

ready to use (do not boil).

Donatella uses a towel as a makeshift

canning rack.

WHAT YOU’LL NEED Six 16-ounce canning

jars with lids and bands

Clean kitchen towels

2 large stockpots

Jar lifter or canning tongs

Food mill

JARRED TOMATOESACTIVE: 50 min l TOTAL: 1 hr 55 min

MAKES: six 16-ounce jars

1 medium onion, roughly chopped

4 stalks celery with leaves, roughly

chopped

4 cloves garlic

7 pounds plum tomatoes

Kosher salt

1⅛ teaspoons citric acid (also

called sour salt), for preserving

18 fresh basil leaves

2. Cook the tomatoes. Bring another stockpot

of water to a boil. Add the

onion, celery and garlic

and cook until just tender,

about 8 minutes. Add the

tomatoes (in batches, if

necessary) and cook until

they split and rise to the

top, about 5 minutes. Strain

the vegetables; discard the

celery stalks but keep the

leaves for flavor.


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PHOTOGRAPHS BY CHRISTOPHER TESTANI


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4. Fill the jars. Remove the lids and bands from the hot water

with tongs and place on a clean towel to dry.

Put 3 basil leaves in each sterilized jar (make

sure your hands are clean). Use a ladle or

funnel to fill the jars with the tomato puree to

about ½ inch from the top. Wipe the rims of

the jars with a damp paper towel, then screw

on the lids (do not overtighten).

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Set a food mill over a large bowl. Working in batches, puree the tomatoes and

vegetables through the mill, scraping the bottom occasionally with a fork. Stir in

2 tablespoons salt, then the citric acid—this ensures a safe acidity level for canning.

3. Puree the tomatoes.

❛❛Passata di pomodoro—tomato puree in Italian—is a multigenerational tradition in my family. We make it in big cauldrons outside.”


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WeekendCooking

5. Process the jars. Bring the stockpot of water to a simmer

(keep the towel in the pot). Lower the

filled jars into the pot, bring to a boil and

process 45 minutes. Use the jar lifter to

remove the jars and transfer to a towel;

let sit overnight.

6. Check the seals. Press the tops of the jars: The lids

should not pop up and down. Store in

a cool dark place for up to 1 year. Once

opened, refrigerate for up to 5 days.

Don’t overfill the jars–you need to leave

some space.


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SNAPOUTOF YOURROUTINE

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Paper WorkSkip the usual veggie platter at your next party and make individual vegetable snack pouches instead. All you need is parchment paper:

2. Fold point C to meet point E on the opposite side. Then fold point D to meet point F.

1. Cut an 8-inch square of parchment paper and fold point A to point B to form a triangle.

3. Fold down one layer of the top flap and tuck it into the outermost panel.


Party TimeMake fun crudité cups.

Then, tour Jose Garces’ farm and try some new crisps and crumbles.


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Field DayIron Chef Jose Garces cooks a Labor Day meal

straight from his Pennsylvania farm.PHOTOGRAPHS BY JASON VARNEY


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T HIS IS HARD TO IMAGINE, but just a couple of years ago, Iron Chef Jose Garces came across some Brussels sprouts on his Ottsville, PA, farm

and was utterly confused. “I had never seen how they grow before!” he says. The Chicago-born self-proclaimed city kid has learned a lot since then: His family’s weekend house has turned into a full-blown 10-acre farm, supplying produce to some of his 15 restaurants. When he bought the place three years ago, he and his wife, Beatriz, and kids Olivia and Andres just wanted it to be a fun getaway from their busy lives. But turning it into a farm made a lot more sense. “When I look around, there are dollars all over this field,” he says. With the help of expert farmer Alex McCracken, Jose grows and ships 100 pounds of jalapeño peppers a week during peak season, plus 300 pounds of thyme, rosemary and basil over the summer. And his chickens lay 30 eggs a day. The farm often dictates his menus. “I’ll call my restaurants and say, ‘You guys are getting 20 pounds of radishes tonight.’ It takes creativity to figure out what to do.” The crops, like the tomatillos pictured here, also inspire some of Jose’s best family meals. We asked the chef for a few of his favorite recipes….F

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BRICK CORNISH HENS ACTIVE: 30 min l TOTAL: 2 hr 10 min (plus brining) l SERVES: 4

FOR THE BRINEKosher salt1 lemon, halved6 sprigs tarragon6 sprigs parsley5 cloves garlic, smashed2 bay leaves 2 teaspoons black peppercorns

FOR THE HENS2 organic Cornish game hens

(1½ to 1¾ pounds each)Kosher salt2 tablespoons extra-virgin olive oil2 tablespoons unsalted butter4 to 5 sprigs thyme6 cloves garlic (unpeeled), smashedRomesco and chimichurri sauces,

for serving (see right)

1. Make the brine: Bring 1½ gallons water and ⅓ cup salt to a boil in a large pot,

whisking until the salt dissolves. Remove from the heat. Add the lemon halves,

tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely.

2. Place the hens breast-side down on a cutting board. Use kitchen shears to

cut along either side of the backbone to remove. Turn the hens breast-side up

and open so the drumsticks point out; press the breastbone firmly to flatten.

Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours.

3. Remove the hens from the brine and rinse well; pat dry. Place breast-side up

in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes.

4. Sprinkle the hens with salt. Wrap 2 bricks with foil. Heat 1 tablespoon each

olive oil and butter in each of 2 large nonstick or cast-iron skillets over

medium-high heat. Add 1 hen, skin-side down, to each skillet and scatter the

thyme and garlic around it. Top each hen with a foil-wrapped brick and sear until

beginning to brown, about 20 minutes, rotating the pans as needed for even

cooking. Remove the bricks and carefully flip the hens (do not replace the bricks);

continue cooking until a thermometer inserted into the thickest part of the thigh

registers 165̊ , 20 to 25 more minutes. Cut each hen in half and serve with the

romesco and chimichurri sauces.


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BASIL CHIMICHURRIPut 6 garlic cloves (unpeeled) on a sheet

of foil; drizzle with olive oil and seal into a

packet. Roast at 350 ̊until soft, about

20 minutes; let cool. Squeeze out the garlic

cloves and mash into a paste. Combine

1 bunch basil (cut into thin ribbons), 1 bunch

finely chopped parsley, ¼ bunch finely

chopped oregano, ⅓ cup sherry vinegar, 2 finely chopped shallots, ½ teaspoon

kosher salt, and pepper to taste. Slowly

drizzle in ⅓ cup olive oil, whisking.

ROMESCO SAUCEToss ½ pound plum tomatoes

and 4 garlic cloves (unpeeled)

with 2 tablespoons olive oil and

¼ teaspoon kosher salt; spread

on a baking sheet. Roast at 350̊

until soft, 20 minutes; let cool, then

squeeze out the garlic. Combine the

tomatoes, garlic, ¾ cup chopped

roasted red peppers, ¼ cup sherry vinegar, 1 tablespoon honey, ½ teaspoon kosher salt and a pinch

of red pepper flakes in a blender;

blend until smooth. Transfer to a

bowl; stir in ½ cup chopped toasted almonds. Slowly drizzle in ⅓ cup

olive oil, whisking.


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FOR THE TOPPING 2 tablespoons extra-virgin olive oil¼ cup finely chopped good-quality ham½ Gala apple, cut into matchsticks2 tablespoons apple cider vinegar1 tablespoon honey1 tablespoon finely chopped shallot1 tablespoon finely chopped fresh parsley1 tablespoon finely chopped fresh chives1 teaspoon finely chopped fresh rosemary1 teaspoon finely chopped fresh thymeKosher salt and freshly ground pepper

FOR THE TOMATILLOS4 medium tomatillos, husked, rinsed

and cut into wedges1 cup buttermilk½ cup all-purpose flour½ cup fine yellow cornmeal1 tablespoon finely chopped fresh parsley 1½ teaspoons mustard powder1½ teaspoons onion powder1½ teaspoons garlic powder1½ teaspoons ground turmericKosher salt and freshly ground pepperVegetable oil, for fryingJalapeño-Cilantro Aïoli, for serving (see right)

1. Make the topping: Heat the olive oil in a small skillet over medium-high heat. Add the ham and cook,

stirring frequently, until golden, 3 to 4 minutes; remove from the heat. Add the apple, vinegar, honey, shallot,

parsley, chives, rosemary, thyme, ¼ teaspoon salt and a few grinds of pepper to the skillet and toss; set aside.

2. Prepare the tomatillos: Soak the tomatillos in the buttermilk in a medium bowl; set aside. Whisk the flour,

cornmeal, parsley, mustard powder, onion powder, garlic powder, turmeric, 1½ teaspoons salt and ½ teaspoon

pepper in a large bowl.

3. Heat 2 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 375̊ .

Working in batches, remove the tomatillos from the buttermilk, letting the excess drip off; dredge in the flour

mixture to fully coat, then fry until golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on

paper towels; sprinkle with salt. Serve topped with the apple-ham mixture and the aïoli.

JALAPEÑO-CILANTRO AÏOLICombine 1 cup roughly

chopped cilantro, 1 chopped seeded

jalapeño pepper, 1 large

pasteurized egg yolk, 1 tablespoon lime juice,

2 teaspoons dijon mustard, 1 garlic clove, ½ teaspoon kosher salt

and a few grinds of pepper

in a food processor; blend

until smooth. With the

motor running, slowly

drizzle in ½ cup olive oil and process until thick.


FRIED TOMATILLOS WITH APPLE AND HAM ACTIVE: 45 min l TOTAL: 45 min l SERVES: 6


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“Homegrown food just tastes better.”


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142 FOOD NETWORK MAGAZINE ● MONTH 201314141414141414414414144411111414114411441114441414144144141414414442222222222222222222222222222222222222 FOODFOODFOODFFFOODOOOFOFOOFOODOODOODFOODFOODFOODFOODOODOFOODFOODFOFOOOODOODDODOOOOFOODFFFOFOOODFFFFFO DFFOOOOODDFO DD NETNEENNENETNETNETENENETNETNETNETNETETTEENETNENETETNEENENEETTNETETNNETNETTETTNETNEN TEETNNNETEEETTNEETWORWORKWORWORORWOWOWORORKOWORWWORORKRKW KKORKO KWORWWORRORKWORKKOWORORKORKRKWORKWORKWOWOWORKWORWWO KWOWORKORKWO KOORRORKKWOO KKKKKWOORKKWO KWWWO KWOOO KKOO KKKO KKKOO K MAGMAMAGMAGMAMAMMAGAMAGMAGAGMAMAGAGMAGMAGMAGMAMMMMAGMAAGMMAAAAGMAGMMAMMAGAGAAGMAGMAGMAMAGMAAMMMAAGMMAAGMMMMAGMMMMAMAAAMMAAAAAAGGGMMAAAMMAAA AAAAZAZINAZINAAZINAZINAZINZAZINZAZINZINNAAZINAAZINAAAZAZINAAZ NAAAZZAZAAAAZZZAAAZINAZAZINAZINAAZAZIAZ NAZINZ NAAZAZZIAAAAAZAAAAA INAAAAZAAA NAA EEEEE EEEEEEEEEEEEEEEEEEEEEE EE ●●●●●●●●●●●●●●●● MOMONTMONTMONTMONTMOMOMMONTMOMOMONTONTMONTMONTM NNTMMONNTMONTMOMMOONTMONTOMONTMONTMONTNTNMONTONTMONTMMOMOOOOONTMONMMMONTMONTONTNTNMM NTMOM TMMM NTMM NTMMONNMMMM N H 20H 20H 20H 20H 20220H 20H 202000002222020H 20 222H 20H 220200H 220020020000H 202022H 202H 22022H 2000200202000113113133313331313131131333333131331311333333313133133113333133333333

MELON SALAD WITH BOURBON-MAPLE VINAIGRETTEACTIVE: 25 min l TOTAL: 35 min l SERVES: 6

FOR THE PECANS½ cup pecans 1 slice thick-cut double-smoked bacon,

diced 2 tablespoons apple cider vinegar2 tablespoons maple syrup¾ teaspoon Old Bay Seasoning

FOR THE SALAD1 cup Kentucky bourbon¼ cup maple syrup¼ cup apple cider vinegar1 small shallot, finely chopped ½ teaspoon finely chopped fresh thymeKosher salt3 tablespoons grapeseed or vegetable oil1 cantaloupe, peeled, seeded and

thinly slicedSea salt2 tablespoons fresh micro cilantro or

chopped cilantro

1. Prepare the pecans: Preheat the oven to

350 .̊ Spread the pecans on a baking sheet and

roast until toasted, 10 to 12 minutes; set aside.

2. Cook the bacon in a medium skillet over

medium heat, stirring occasionally, until

browned and crisp, about 6 minutes. Add

the vinegar and maple syrup to the skillet

and bring to a simmer; cook until thickened,

2 to 3 minutes. Remove from the heat and

stir in the pecans and Old Bay. Spread on the

baking sheet and let cool, then roughly chop.

3. Prepare the salad: Bring the bourbon to

a gentle simmer in a medium saucepan

over medium-low heat; cook until reduced

to about ⅓ cup, 3 to 4 minutes. Whisk in

the maple syrup and vinegar; bring to a

gentle simmer and cook until reduced by

half, 2 to 3 more minutes. Remove from the

heat, stir in the shallot and set aside to cool.

Whisk in the thyme and ¼ teaspoon salt.

Slowly drizzle in the grapeseed oil, whisking

until incorporated.

4. Arrange the melon on a platter and season

with sea salt. Spoon the bourbon-maple

vinaigrette over the melon, then sprinkle with

the pecans. Top with the cilantro.


CR

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SEE MORE WAYS TO FETAAT ATHENOS.COM

FETA & WAT E R M E L O N

YIAYIA’S WAY

Organize arranged marriage for daughter

Crumble Athenos Feta over watermelon in bowl

If daughter resists,call priest

Sprinkle cucumberand mint over salad

Exorcise demonfrom daughter

Enjoy feta andwatermelon salad


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RICOTTA SHERBETACTIVE: 30 min l TOTAL: 1 hr (plus freezing) MAKES: 1 quart

1 cup sugar1 bunch fresh mint, plus more for garnish24 juniper berries2 cups fresh ricotta1 16-ounce container sour cream¼ cup light corn syrup2 tablespoons fresh lemon juice

1. Combine 1 cup water, the sugar, mint and

juniper berries in a medium saucepan; bring

to a simmer over medium heat, stirring

occasionally, until the sugar dissolves, about

2 minutes. Remove from the heat and let cool

completely, then strain into a large bowl.

2. Add the ricotta, sour cream, corn syrup and

lemon juice to the bowl and whisk until smooth.

Strain the mixture through a fine-mesh sieve into

another large bowl, using a rubber spatula to push

the mixture through until only dry curds remain

in the sieve. Pour the liquid into an ice cream

maker and freeze according to the manufacturer’s

instructions. Transfer to a plastic container, cover

and freeze until firm, 2 to 3 hours. Scoop into

bowls and garnish with mint.


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© 2

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MRSMEYERS.COMWE HAVE SOMETHING TO CLEAN EVERY NOOK & CRANNY.Scents include Basil, Lavender, Lemon Verbena, Geranium and many others.

Comments like these inspire us to keep at it.

Our hard-working household cleaning products

are made with PLANT-DERIVED ingredients and

ESSENTIAL OILS that are POWERFUL against dirt and grime. Garden-fresh scents create an

UPLIFTING CLEAN you can feel good about.

WE’RE BLUSHING

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Laurie, on mrsmeyers.com

It WORKS and

SMELLS GREAT!

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Jennifer, on mrsmeyers.com

I am in LOVE with BASIL

COUNTERTOP SPRAY!

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Charity, on mrsmeyers.com

My kitchen has never been CLEANER!


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EGGPLANT CHIPSLine a baking sheet

with a silicone mat;

coat generously with

cooking spray. Slice a

firm Japanese eggplant

1⁄16 to ⅛ inch thick

using a mandoline.

Arrange on the

baking sheet in

a single layer; coat

the eggplant with

cooking spray and

sprinkle with salt. Bake

at 250̊ , 50 minutes,

rotating the baking

sheet halfway through.

Flip the slices; continue

baking until browned,

about 20 more minutes.

Transfer the chips to a

rack to cool.

RED CABBAGE CHIPS Cut away any large white ribs from 8 red cabbage

leaves. Tear the leaves into 1½-inch pieces. Working

in batches, arrange the cabbage pieces in a single

layer on a flat microwave-safe plate coated with

cooking spray. Mist the cabbage with cooking

spray, then sprinkle with salt and mustard powder.

Microwave until slightly browned, about 5 minutes.

Transfer the chips to a rack to cool. If they’re still soft,

return to the plate and microwave 30 more seconds.


THINIS IN

Get your fill of veggies the fun way: Turn them into chips.

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PHOTOGRAPH BY JASON VARNEY


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ZUCCHINI CHIPSLine a baking sheet with a silicone mat;

coat generously with cooking spray.

Slice a small zucchini 1⁄16 to ⅛ inch

thick using a mandoline. Arrange on the

baking sheet in a single layer; coat the

zucchini with cooking spray and sprinkle

with salt. Bake at 250 ,̊ 50 minutes,

rotating the baking sheet halfway

through. Flip the slices; continue baking

until browned, 30 to 40 more minutes.

Transfer the chips to a rack to cool.

ACORN SQUASH CHIPS Line 2 baking sheets with silicone mats. Quarter

1 medium acorn squash and scoop out the seeds.

Slice the squash quarters crosswise about

1⁄16 inch thick using a mandoline. Drizzle with

olive oil and toss; arrange on the baking sheets in

a single layer and sprinkle with salt. Bake at 250̊ ,

50 minutes, rotating the baking sheets halfway

through. Flip the slices and continue baking until

browned, about 15 more minutes. Transfer the

chips to a rack to cool.


TOMATO CHIPSSlice 1 medium firm tomato about

1⁄16 inch thick with a serrated knife; pat

dry with paper towels (discard the end

pieces). Sprinkle with salt and let sit

15 minutes, then blot the excess moisture

with paper towels. Arrange in a single

layer on a flat microwave-safe plate

coated with cooking spray. Mist the slices

with cooking spray, then microwave until

they start drying out, about 6 minutes.

Carefully flip; microwave until stiff and

mostly dry, 30 seconds to 1 minute.

Transfer the chips to a rack to cool.


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148 FOOD NETWORK MAGAZINE ● MONTH 20131441414141141414141444414444441414414444414144144444444444444444444444144444414444411414444411444444414411444444444141444444444444444444444448 88888888888888888888 888888888888888888 FOODFOODFOODFOODOODOOOOFOOFOODODODDDODDDDOOOFOOFOODODDODODDDODDDDDOOODDODODFOOODD NENETNETNETNETETNETETTTTTEETTNETETTTTNETTN TTTTTNETNETTTTTTTTN TTTWWWWWORKWORKWORKWORKWORKWWORKWORKORWORKWORKWORKWORKRKWORKWORKWORKWWORKWORKORKRKWORKWWWWW KWWWORKWWWORKORKWW KWW MAGMAGMAGMAMAGMAGMMAGMAGAGMAGMAMAMAGGMAGMAGMMMMMAGAMAGMAGMAGGGMMAGMMMMMAGGMAGMAMMMMAAGAAAAGAMAGMAAMAAGAAZINAZAZIAZINAZINAZINZINZZINZINZIZINZINAZIAAAZAZINAZAZINZIZZINZINAZINAAZAZINAZINAZINAZAZAZIINZAZIAAZIIINNAZAZZAZAZZINZINAAZZZZZAAZZZZZZAZZZZZZZ NEEEEEEEEEEEEEEEEEEEEEEE ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● MOMMOMOMMONMONTMMONTMMONTMOMOMOONTONTONTONTTTMOMOMMMOOMOONTONONTMMOOOOONNONTTOOOOOOOOONTNTMMOO TO TMONTMMOOO TTONTTTOOONTTHHHHHHHHH 2020202020201201201201201222 1333

PHOTOGRAPHS BY DAVID MALOSH

Tyler’sGrilled Steak and

Peach Salad

Alex’sWarm Spinach

Salad with Pork Milanese

Geoffrey’sSalmon-Fennel

Salad

Bobby’sGrilled Spice-

Rubbed Shrimp “Niçoise” Salad

Tylllel ’’r’s AlAlAlex’’’s Geofffffffffrey’s Bobbbbbbbbbby’s

saladsSeriousMake salad the

main course with these hearty recipes

from the stars.


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1. Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat,

8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season

with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over

the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the

refrigerator about 45 minutes before cooking.

2. Heat a grill pan over medium-high heat until very hot. Season the steak with salt and

black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let

rest 10 minutes before slicing.

3. Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar

and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.

4. Make the salad: Brush the cut side of the peaches with the remaining ¼ cup infused oil.

Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip

and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and

herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the

dressing and top with the remaining blue cheese. Season with black pepper.

TYLER FLORENCE’S GRILLED STEAK AND PEACH SALAD ACTIVE: 35 min l TOTAL: 1 hr (plus marinating) l SERVES: 4

FOR THE STEAK

1¼ cups extra-virgin olive oil

3 sprigs rosemary

1 12-ounce New York strip steak

Kosher salt and freshly ground black pepper

FOR THE DRESSING

½ pound blue cheese, crumbled

⅓ cup sour cream

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

Pinch of cayenne pepper

2 teaspoons minced fresh chives

FOR THE SALAD

2 peaches, halved and pitted

4 cups mesclun greens (about 3 ounces)

2 tablespoons chopped fresh chives

3 tablespoons thinly sliced fresh basil

1 tablespoon chopped fresh tarragon

Freshly ground black pepperFO

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FOR THE PORK

½ pound pork top round or pork shoulder,

sliced ¼ inch thick

1 large egg

¼ cup all-purpose flour

1 cup breadcrumbs

1 tablespoon grated parmesan cheese


¼ cup vegetable oil

FOR THE SALAD

1 tablespoon extra-virgin olive oil

1 pint multicolored cherry tomatoes

Kosher salt

Pinch of red pepper flakes

8 fresh basil leaves

1 tablespoon fresh lemon juice

10 cups baby spinach (about 6 ounces)

1. Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet

until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put

the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl;

season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb

mixture, turning to coat. Place in a single layer on a baking sheet; set aside.

2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat

and add the pork slices in a single layer. Return to the heat and cook until golden brown, about

3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more

minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.

3. Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to

high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes;

stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes

and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the

remaining spinach. Divide among plates and top with the pork. Serve immediately.

ALEX GUARNASCHELLI’S WARM SPINACH SALAD WITH PORK MILANESEACTIVE: 30 min l TOTAL: 30 min l SERVES: 4


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NEW FIESTA FLATSTM

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VISIT ORTEGA.COM FOR GREAT FIESTA FLATSTM RECIPES

FLAT OUT BIG FLAVORI N E V E R Y C R U N C H Y B I T E !


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152 FOOD NETWORK MAGAZINE ● MONTH 2013 MONTH 2013 ● FOOD NETWORK MAGAZINE 152155555222222 FOOOOOOODOODOODOOODDDDDDOODDOODODDDFOODFFFFF NNNNENENENENNENEEEETETTTTTNEEEEEEEEETNNENEEEEEEEEETNNNNNEEEEEEEETTTTTNEEEEEEETNNEEEEETEEEEETTTEENEEEEEEEEEETWWWORKWORKWORKWORKWORKWORKWOORKOOOORKORORKRKKRKRKKKKKKRWWWORKOORKOORKRORKKKKKKKKRKWWORKWOOORKKKKKWOOORKKKKKKKKKKWWO KKKKKKKWWORKRKKKKKKKWWORKOOO KKKKWO KKKKKKKWWWWOO KKKKKKKRKKKKKKKK MAGAMMAGMMMMMAGMAGAGMAMAMAMAGMAGAMAGMAAMAGMAGMAMMAMAGMAMAGMAMAGMAGAAGGGAGMAMMAGMMMMAAAGAAAMAGAGGMMMMMAMMMAAGAGGGGAGGGGAAGGGGGAMAAGGGMMMMAAAAAAAGGGGGAZIAZINZINAZINAZINAZINAZIINAAZINZAZIA INNAZINZ NAZIAZIAZAAZAZZAZINAZINAZINIAAZIAZINAZIAZAZZINNNAZINAAAAZINAZIIIIINNNZINNZINAAAAZINNNINNNNAAA NNNNNAA NNNNNAA NNNNNNAA NNNAA INNNNNNA NEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE ●●●●●●●●●●●●●●●●●●●●●● MMMMMMMMMOM NM NNNNNNNTNTNTNTTNTTNMMMOMOOOOOMOOMOOMONNNNNNNNNTNTNTTNTTNTMMMMOOOMOOOONNNNNNTNTNTTNTMMMMMMMMMOONNNNNNTNTNNTNTNTNTMMMMOMOOMOMOONNONTTMMMMMMMOOONNONNNTTNTONTONTMMMMMMOMOMOMONTOOONNNNTTTONTONTMMMMMMOOONTOOOOONNTTTTMMMMMOOOOOOOONTTTTMMMMMMMONTOONNTTTHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 202000100011222222000000022222222200000200112222222222202020000020000012011112011222222222220000000000000111111222222010100010000011111120122222222001000100011112012222222200000001011112222200011110101222220001113333333333333333333333333333333333333333333333333333 MONTMONMONTTMOMON HH 12012020111111111200 333333 ●●●●●●●●●●●● FOODFFOOODOODOODFOOFOODOODOOODO DFOODOOODODOODFOFFFFOODFOOODFOODFOOOOODODDOODOODFFFOODFOODFOODOOODOOOOOODOOOODDFFFFOOOOOOODDDDDDFFFOFOOOODOODOOODDDFFOODFFOOOOOOODDDDDFFFFFOOODFFOODFOOOOOOOODFFFOFOOFOOODFO D NETNETNETNENENETNENETNEETNENENETNETNETNETNETTTTNETNETNENNETNENENENNNENETNETETETNETETNETNENEETENETNETETNETNETNETNENENETEEETNEETETTNENNENNEEEEETTETTNETNNETNETEEEENETNETNNEEENEENEEETNNETTNNNETEEETTNEENN TTWORWORKWORKWORWORKWORKORKWORWORWORKWWORKWORWORKWORKWOWORKWORORKWORKWORKWORKWOWORKWORKWORKWORKWORKWORKORKKWORKWORKWORKWORKWORKWORKWWORWORWWORKOORKORKWORKWORKRKKORKKORKWORKWWORKWORKWORWORWORWORKWOROWORKWORRKKWORKWORWWOOORRRRRRRWOWOWWORRWORWORWORWORORKKKWWOROOOOORRRWORRKWORRRRRKKKWWWWOORKKOOROOORR AMAGMAGMAGMAGMAGMAGMAMAMAGMAGMAGAGMAGMAGMAGMAGMAGMAGAGMAGMAGAGGMAGAGMAGMMAGMAGMAGMAMAMAMAGMAGMAGMAMAGMAGMAGGGGGMAMMAMMAAGGGGGGMAGGGMAGMMAGMMAMMAMAAMAAMAGAGAGGMMAMAGMAAAAMAGAAAGGGGGAAMAGMAGMMAMAGMAGMAGGMMMMAGAAAAAAAGMAGMMMAGAAAAMMAA AZINAZINAZINNAZINAZINAZININIAAZINAZINZIZINAZINAZINAZINAZINAZAAZINAZAZAZINAZINZAZINAZINZINZINAZINAZINAZINAZAAAZINAZINAZINZAZINAZINAZIININAZINAZINAZINAZINAZINAZAZIAZAAAZAAZAZAZZZAZZZINZZINNNAZINAZINAZINAAAAZAZAAAAAZINAZAZZZIINNAAAZINAZZZAZ NNNAAAAAZZINAAAAZAAZZZZINAAAAAAAZZZZINNAAAAAAZZZAAAAAAAAZZZINZZ NEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 111111111111111111111111111111111111111111111111111111152525252525255525252225252525252252525255525525225222525525252552522222225252525222522225252552522522225222522252252552552522225222225255255225252555222222225255522222

GEOFFREY ZAKARIAN’S SALMON-FENNEL SALADACTIVE: 25 min l TOTAL: 1 hr 20 min (plus brining)

SERVES: 4 to 6

FOR THE SALMON

1 cup sugar

2 cups kosher salt

½ cup fresh lemon juice (from about

4 lemons)

1 1½-pound salmon fillet, skin removed

Extra-virgin olive oil, for brushing

FOR THE SALAD

Juice of 1 lemon

1½ teaspoons white balsamic vinegar

¼ teaspoon honey

¼ cup extra-virgin olive oil

Kosher salt

8 cups baby arugula (about 5 ounces)

⅓ cup chopped fresh chives

1 cup celery leaves (from ½ bunch

celery)

1 cup fresh parsley

1 small bulb fennel, thinly sliced

1. Prepare the salmon: Combine 4 cups water,

the sugar, 2 cups salt and the lemon juice in a

large saucepan and bring to a boil, stirring to

dissolve. Remove from the heat and let cool, then

refrigerate until cold, about 30 minutes. Add the

salmon; brine in the refrigerator, 2 hours.

2. Preheat the oven to 400 .̊ Remove the salmon

from the brine and pat dry. Brush with olive oil

on both sides. Place in a roasting pan and bake

until just opaque, about 14 minutes. Let cool,

then flake with a fork.

3. Make the dressing: Whisk the lemon juice,

vinegar and honey in a small bowl. Slowly whisk

in the olive oil until emulsified. Season with salt.

4. Combine the arugula, chives, celery leaves,

parsley and fennel in a large bowl and toss with

the dressing. Divide among plates and top

with the salmon.

152 WorldMags.netWorldMags.net

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ADVERTISEMENT

NI-20938

Sunny’s Easy Chicken-Apple Sandwiches

Sunny Anderson, host of Food Network’s Home Made in America, co-stars withHidden Valley™ Sandwich Spreads & Dips in making everyday sandwiches craveable.

½ cup Hidden Valley™ Smoked Bacon Ranch Sandwich Spread & Dip¼ cup dried cranberries¼ cup fi nely chopped red onions1 Granny Smith apple, cored, peeled and thinly sliced

12–14 ounces thinly sliceddeli chicken8 ounces cheddar cheese8 slices multigrain bread, toasted

Instructions: On each slice of bread, spread one tablespoon of sandwich spread and top with a slice of cheese. Then add one-fourth of apple slices, dried cranberries, onions and chicken to four slices, and top with the remaining four slices. Dig in! Serves four.

sandwichsuperstars

Spread on:

❏ sandwiches❏ wraps❏ quesadillas❏ burgers❏ crackers❏ panini

Find all four fl avors inthe mayonnaise aisle.

Enjoy more ofSunny’s recipes athiddenvalley.com/sunny

A d h f


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FOR THE SALAD

Kosher salt

4 ounces yellow wax beans, trimmed

4 ounces green beans, trimmed

1 pound fingerling potatoes



½ pound multicolored cherry tomatoes,

halved

1 medium red onion, thinly sliced

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

FOR THE VINAIGRETTE

¼ cup red wine vinegar

2 teaspoons dijon mustard

1 teaspoon honey

1 clove garlic, finely chopped

1 tablespoon anchovy paste


½ cup extra-virgin olive oil

FOR THE SHRIMP

4 teaspoons ground fennel seeds

1½ teaspoons mustard powder

1½ teaspoons ground coriander


1 pound jumbo shrimp, peeled and

deveined (tails intact)


1. Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to

a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes.

Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a

few minutes, then drain well.

2. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to

a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted

into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly.

3. Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl

and season with salt and pepper. Slowly whisk in ½ cup olive oil until emulsified.

4. Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and

season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes.

Flip and grill until tender, 1 to 2 more minutes. Keep the grill on.

5. Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a

large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside

at room temperature.

6. Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and ½ teaspoon

each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add ¼ cup olive oil

and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred,

1½ to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to

1 minute. Divide the salad among 4 plates and top with the shrimp.

BOBBY FLAY’S GRILLED SPICE-RUBBED SHRIMP “NIÇOISE” SALADACTIVE: 50 min l TOTAL: 50 min l SERVES: 4


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PHOTOGRAPHS BY KANA OKADA

CHERRY-VANILLA CRISPACTIVE: 20 min l TOTAL: 1 hr 30 min l SERVES: 6

4 tablespoons unsalted butter, melted,

plus more for the baking dish

6 cups pitted cherries (thawed if frozen)

¾ cup sugar

2 tablespoons dark rum (optional)

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

Pinch of salt

¼ cup plus 2 tablespoons all-purpose flour

⅔ cup rolled oats

⅓ cup sliced almonds

1. Preheat the oven to 350 .̊ Butter a

9-inch-square baking dish.

2. Toss the cherries in a large bowl with

½ cup sugar, the rum, vanilla, cinnamon,

salt and 2 tablespoons flour. Transfer to

the prepared baking dish.

3. Whisk the remaining ¼ cup flour, the

oats, almonds and the remaining ¼ cup

sugar in a medium bowl. Stir in the melted

butter until combined, then sprinkle the

mixture over the cherries. Bake until

the filling is bubbling and the topping is

golden brown, 50 minutes to 1 hour.

Let cool slightly before serving.


Try a new take on three summer classics: a crisp,

crumble and cobbler.

SWEET ASPie

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158 FOOD NETWORK MAGAZINE ● MONTH 201315151515151511515515151515515151515511 8 8888 88888888 88 88 8 88 FOODFOODFOODOFOODOODFOODFOODFOOOOFOF O NETNETNENETNETTTNETNETNETNETETTWORKWORWORORWORWORKWORKWORWORKORWORORKWORKKRWORWO KR MAGMAGMAGMAGAMAGMAGMAGGAGMAAGAAMAAAGM GAZIAZIAZINAAZAZINZINAZIINAZZIAZINNNAAZ EEEEEEEEEEEEEEEEEE ●●●●●●●●●●● MONTMONTMMMONTMMMMMMONMONTONMONTMONTONTMONNTNTNTMONONTMONTMMOMONMONNONTMMONMM NMMOMMM TMMMM NM HHHHHHHHHHHHHHHHH 201201201022010010001111010111333333333

DOUBLE BERRY–HAZELNUT CRUMBLEACTIVE: 20 min l TOTAL: 1 hr 30 min l SERVES: 8

1. Preheat the oven to 375 .̊ Butter a 9-inch-square

baking dish.

2. Toss the blackberries and blueberries in a large

bowl with the maple syrup and tapioca. Transfer to

the prepared baking dish.

3. Combine the flour, granulated sugar, brown sugar,

nutmeg and salt in a food processor and pulse to

combine. Add the hazelnuts, butter and vanilla;

pulse until the nuts are roughly chopped. Sprinkle

the topping over the berries, pinching it with your

fingers to make small clumps.

4. Bake until the filling is bubbling and the topping

is golden brown, about 1 hour. Let cool slightly

before serving.

1 stick unsalted butter, softened,

plus more for the baking dish

4 cups blackberries

4 cups blueberries

½ cup maple syrup

⅓ cup instant tapioca

1¼ cups all-purpose flour

½ cup granulated sugar

⅓ cup packed light brown sugar

½ teaspoon freshly grated nutmeg

Pinch of salt

⅔ cup blanched hazelnuts

1 teaspoon vanilla extract


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MONTH 2013 ● FOOD NETWORK MAGAZINE 159ONTOMONMONMONMONMONMONONONTNTONMONMOMONOMOMONMONONTONNNONTTOONTTOMONTMOONTTTONOMOONONTONNTTNTTONTTTMMOONOOONTOONTNNONNNTONTNTNTNTTTNMOOONONNTONTTNTNTTONMOOOONNNONNTTMOOOONNONTNTNTMOOOOMONONNMMONONNNNNNOONTOOONNTONTNTONNNNNTMMMO HHHHHHHHHHHHHHHHHHHHHHHHH 222222020220202010120120020201020012222222220222222000222222222222222012010122222 11111111111113333333333333333333333333333333333333333333 ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● F DFOODFOOOODFOODFOOFOOFOODOOOFOFOODFOODFFFFFFFOOOFOFOFOOFOOFOODDDDOODFFFFFFFFOODOOOOOOODFOOFOODDDFOODFFOODFOODFOODODODFOODDOODOODODFF DODOODODDOODODOOODODDOODODDODOOOOODODDODDOODODODODDDOODODDDODOOODOOOODDDDDOODOODDDDDD ETNETNETNNEETNNENETNETEETNETNETNETNNEETTTNNETEETETTTTTNETNNETNEEETTNNETEETNETNETNEETTTNNETNETETNETNETETTNETNNETNETNETNETTTTTTTTNETNENEENETTTETTTNETETNETTNETETTTTETTTNETTEETEETTTTTWORKWORKRWORORKWORKWORKWORWOWORKWOROORKKKRKRKRKRKWWWOWOOORKRKRKWWOORRKWORKWORKWOWORWORKWORKWORKOWORKRRRKKRKKWWOWORWOOWORORRKKKRKWWORWORWOWORWOROROORRRKRKKWORWORWORWOWWWWWOOROROOOORKKRKKWOWOWOWOWWWWWOWOOOOORRKKWWWOWOWWWOWWOWOWOOORORKRKKWOWWWORKRRKWWWORRKKWWOWWOOORRKWWWWWWOOORRRRRRRKKWWWWWORRRRKK MAGMMMAGMAGMAGMMAGMAAGMMMMMMMMAGMAGMAGMMMMMMMMMMMMMM AZAZINAZINAZAZINZINAZINZINAZAZINAZINNNNAZINNNNINAZAZAZZIAZINNNNNNNNNNNAZIZIAZINNNNNNNZINNINNINZZZAZAZIAZIINNNNNNNINNNAZAZIINNNNNNZZZIZIZINZINZINZINZZZZZZZIIININNZZZZZZZZZZZZIAZZZZZZZZZZINZZZZZZZZINNNZZZZZZINNNNNAAAZZZZZZZ NNEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 11111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111115595555559595559559595995999599599599595959959555559595559595959959595995959959555595959959599959595955555559559995999595959595995955555955595595995959999999959955595595959599959999999599555559595995959995999595959555959995995995595595995999599955599595959959559595959959959595559999999599999959559599999959555555999995999995555555999959955555555999599959995555995959955959995955559955555559559999959999595555555999999559999999

FOR THE FILLING

Unsalted butter, for the baking dish

2 pounds peaches or nectarines, peeled,

pitted and thinly sliced

1 pound plums, peeled, pitted and

thinly sliced

⅔ cup packed light brown sugar

1 tablespoon honey

1 teaspoon grated peeled ginger


¼ cup all-purpose flour

FOR THE BISCUITS

1⅔ cups all-purpose flour, plus more

for dusting

¼ cup granulated sugar

1½ tablespoons baking powder

⅛ teaspoon kosher salt

6 tablespoons cold unsalted butter, cut

into small pieces

⅔ cup buttermilk, plus more for brushing

Coarse sugar, for sprinkling

1. Preheat the oven to 350 .̊ Butter a shallow

2½-quart baking dish.

2. Prepare the filling: Toss the peaches and

plums in a medium bowl with the brown sugar,

honey, ginger and salt. Sprinkle in the flour and

toss to coat. Pour into the prepared baking dish.

3. Make the biscuits: Whisk the flour, granulated

sugar, baking powder and salt in a medium bowl.

Cut in the butter with your fingers or a pastry

blender until the mixture looks like coarse meal

with pea-size bits of butter. Add the buttermilk

and stir with a fork until a shaggy dough forms.

Turn the dough out onto a lightly floured surface

and knead a few times to bring it together.

Pat into an even ¼-inch thickness. Cut out

the biscuits with a 2-inch-round cookie cutter,

rerolling the scraps as needed.

4. Arrange the biscuits on top of the filling.

Brush with buttermilk and sprinkle with coarse

sugar. Bake until the biscuits are golden and the

filling is bubbling, about 50 minutes.

PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITSACTIVE: 30 min l TOTAL: 1 hr 20 min l SERVES: 6


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UNLIMITED DOCUMENT STORAGE | AUTOMATIC ORGANIZATION


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Immerse yourself... go digital.

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HGTV Magazine gives you insider secrets from all your favorite HGTV stars—plus real estate advice, hot new paint colors for every room, DIY suggestions, ways to conquer clutter, time-saving cleaning tips and so much more. Subscribe to our all-new digital edition today and you’ll save 50% off the regular price.

Save 50% on a digital subscription!

PROMOTION


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Introducing Fancy Feast® Delights With Cheddar now in a savory pâté.It’s not just a delicious gourmet recipe. It’s a scrumptious spin on a classic dish.

Visit fancyfeast.com to learn more.

Now with real aged cheddar just the way she likes it.

new Classic entrée

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On the RoadP

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Find out where to pick free fruit. Then, try recipes from America’s

biggest popcorn festival.

Free Fall Picking fruit from a neighbor’s tree used to be considered trespassing. Now it’s called foraging—and a new website will help you do it. The interactive map on

fallingfruit.org points you to free surplus fruit and vegetables in parks, along the street or in the yard of a friendly neighbor. Just put in your zip code to find out what’s available near you. (Or, if you’re up to your eyeballs in your own bounty, you can post your location

for others.) Here’s a sample of fruit that’s up for grabs around the country.


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Help your school with every bite.

When you collect Tyson® product labels, your

school gets cash. Each label = 24¢. Look for

the Tyson Project A+™ label on participating

Tyson products. projectAplus.tyson.com

New LUNCHABLES UPLOADED

Amp up their lunchtime excitement

with all new LUNCHABLES UPLOADED.

Jam-packed with awesomeness and all

the things they love, it’s guaranteed to

blow their taste buds out of the cafeteria.

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Oscar Mayer Selects

Now you can say “yes” to the food you love.

Oscar Mayer Selects Angus Hot Dogs have

no artifi cial preservatives, fl avors or colors.

No fi llers or by-products. And no gluten.

Oscar Mayer Deli Fresh

The freshness you see is the freshness you

taste. Deli Fresh Ham in a pack that’s totally

transparent. So it’s clear your sandwich will

taste like it’s from the deli.

Homemade goodness from the farm to your table

With Farmer’s Garden™ by Vlasic®, you can

see the goodness packed inside every mason-

style jar with inclusions of real garlic, carrots,

peppers and spices. Farmer’s Garden™ pickles

feature authentic, honest, natural fl avor.

Learn more at farmersgardenvlasic.com.

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

PROMOTION


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In Marion, OH, popcorn isn’t just a movie snack: It’s a way of life. Marion is at the center of one of the top-producing regions of the popcorn plant (a type of corn grown specifically to be turned into popcorn). Residents have been throwing an annual popcorn festival here since 1981, and now more than 250,000 people come for the three-day event (September 5 to 7; popcornfestival.com). There are free concerts (the Village People are performing this year), a parade and a local bike tour, but the most exciting part is always the popcorn-themed cooking contest, which started in 2005. We asked last year’s champs to hand over their winning recipes.

kernelThe world’s largest popcorn festival, in Marion, OH, is the site of one serious cook-off.

On the Road

saluting theF

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PHOTOGRAPHS BY ANNA WILLIAMS


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GOLDEN BUTTER POPCORN CUPCAKES ACTIVE: 25 min l TOTAL: 55 min (plus cooling)

MAKES: 24 cupcakes

1 16-to-18-ounce box golden butter

cake mix (plus required ingredients)

1 29-ounce can corn, drained

(liquid reserved; corn reserved for

another use)

1 4-ounce bar white chocolate,

finely chopped

4 cups popcorn

2 cups cold heavy cream

3 tablespoons confectioners’ sugar

1. Preheat the oven to 350 .̊ Prepare the

cake batter as directed, substituting corn

liquid for the water in the mix. Line

two 12-cup muffin pans with paper liners.

Divide the batter between the pans, filling

each cup two-thirds of the way. Bake as

directed; let cool completely.

2. Meanwhile, put the white chocolate in

a microwave-safe bowl and microwave

in 15-second intervals, stirring, until smooth.

Pour over the popcorn in a large bowl; toss

to coat, then refrigerate until set, about

10 minutes. Remove about 2 cups of the

white chocolate popcorn and crush.

3. Beat the heavy cream and confectioners’

sugar in a bowl with a mixer on medium-

high speed until soft peaks form, about

2 minutes. Fold in the crushed popcorn.

4. Frost each cupcake with 3 tablespoons of

the popcorn whipped cream. Top with the

remaining white chocolate popcorn.

Making cupcakes is easy for Pam Jeffers: She runs a bakery called Stickies Desserts out of her

home. But working with popcorn is a different story. “I needed to get the popcorn topping perfect—creamy and not gritty,” Jeffers says. She succeeded: Her popcorn cupcakes took second place, and now they’re a big seller for Stickies, too. Jeffers will be back to compete this year, “probably with a full-blown popcorn cake,” she says.

On the Road

Golden Butter Popcorn Cupcakes


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Enter twice daily for a chance to win this renovated 1800’s home with its own private beach and a view of the Core Sound on North Carolina’s Crystal Coast. This prize package includes the fully furnished home complete with the winning design elements.

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166 FOOD NETWORK MAGAZINE ● MONTH 201311616161616666666666616161161616666616111666666661616161616661161616166661666616661616666111611666666611166111116661116661116116611161111 6666666666666666666666666666666666666666666 OFOFOOOOOOOOODDODDDDFFFFOFOFOFOOOODOOOOOODODDFFFOFOFOOFOOFOOOOOOOODFOOFOOOOOOODOODFOOOOOODFOFOOOOODDFOOOOOOODDOOOOOOOOOOOFFFFOFOOOOOODDFFFFOOOOOD NENENNENEETENETENNENENEEENETTNETTNETNETNNEEENETNENENENENNETNETNENEEEEETEEEEEETETETTTTWWWOWWOWOWOOWOOOORKORORORORRKRKRKKWWWOOORORORKRKWWOWOORORORKKKOORORKORRKRKRKRKRORRRKRKKKRKWWWO KKKKKKWWOWOORKRROORORKRKK MAMMMMAMAMAMAMAGMAMAGMAGMAGAGAGGAGMMMMAMAMAAAAAGAGAGGMMMAAAAGAAGGGAAMAGGAGGGAMAGGAGGGGGGGMMAGGGGGGGGGM GGGGGGGGMAGGGGGGGGAAAGGGGGGGGAAAAAZAAZIIIIINNININININAAAAAAAAAAAAAAZZZAZAZZAZZZAZAZAZINAAAAAAAAAAAAAZZZZAZAZAZAZIIINNAAAAAAAAAAAZAZZZZINNAAAAAAAZAZZIINAAAZINAZAZZIAZAZ NAAZIIAZZZININZIINEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE ●●●●● MONMONTMONMONTMONTMONTNTTTTTTMONMO TTTTTTMONTMONM TMM TTHHHHHHHHHHHHHHHHHHHHHHHHHHH 22220120202002002012012012222022022222201222202222202 333333333333333

POPS’ GREAT CARAMEL CORNACTIVE: 15 min l TOTAL: 1 hr 10 min l MAKES: about 12 cups

Gene “Pops” Ault and his wife, Carol, have faced off in this contest every year, and both have been finalists at

one point or another. “One year our son joined in, but he couldn’t beat Mom and Dad,” Ault says. Last year Ault earned a finalist spot for this sweet-and-salty caramel corn combo, going up against his wife’s cookies. His trick is mixing the ingredients in a paper bag. “It’s the only way to get the sweet coating to cover every kernel,” he says.

On the Road

1. Preheat the oven to 200 ̊and coat a rimmed baking sheet with cooking spray. Place the

popcorn, pretzels and cashews in a large brown paper bag and shake to combine; set aside.

2. Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Stir in the

brown sugar and corn syrup and microwave until the mixture begins to boil, about 2 minutes.

Carefully stir, then microwave 2 more minutes.

3. Add the baking soda to the sugar mixture and stir until it begins to foam. Carefully pour over

the popcorn mixture in the bag. Fold over the top of the bag and shake to coat the popcorn.

Microwave in the bag, 1½ more minutes.

4. Pour the popcorn mixture onto the prepared baking sheet and bake 1 hour, stirring every

15 minutes. Let cool completely before serving.

Cooking spray

10 cups popcorn

1 cup mini pretzels

1 cup salted cashews

1 stick unsalted butter, cut into pieces

1 cup packed light brown sugar

¼ cup light corn syrup

½ teaspoon baking soda

Pops’ Great Caramel Corn


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For once, everyone gets their own way. Head

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CARAMEL CORN COOKIESACTIVE: 20 min l TOTAL: 35 min (plus cooling)

MAKES: about 24 cookies

½ cup sugar

½ cup vegetable shortening

1 cup caramel corn, chopped

1 large egg

½ teaspoon almond extract

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ cup quick-cooking oats

½ cup sweetened flaked coconut

1. Preheat the oven to 350˚ and line

2 baking sheets with parchment paper.

Beat the sugar and shortening in a large

bowl with a mixer on medium-high speed

until light and fluffy, about 3 minutes.

Add ⅓ cup chopped caramel corn and the

egg and mix with a wooden spoon until

well combined. Stir in the almond extract,

flour, baking powder, baking soda and the

remaining ⅔ cup caramel corn. Stir in

the oats and coconut.

2. Drop spoonfuls of dough onto the

prepared baking sheets, about 2 inches

apart; bake until golden, 10 to 12 minutes.

Let cool 5 minutes on the baking sheets,

then transfer to racks to cool completely.

Christmas came early last year for Elizabeth Orthmeyer: She added caramel corn

to a family holiday cookie and walked away with first prize. At first she was hesitant to alter the almond and coconut cookie recipe, which had been passed down for generations. But once she tried it, she knew she had a winner. “I was surprised by how well the popcorn mixed in,” she says.

On the Road

Caramel Corn Cookies


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Chefs and restaurateurs don’t seem cut out for marathons: They work crazy hours, eat all day long and indulge in things like bacon and cocktails. But a bunch of them are untying their aprons and lacing up their sneakers for the fall marathon season. We talked to three avid runners about how they get from the kitchen to the finish line.

On the Road

On the RunSome big-name food personalities have an unlikely hobby: running marathons.

Joe Bastianich Co-owner of

24 restaurants; sonof famed Italian chef

Lidia Bastianich

J B i i h

Marathons run: 8Best time: 3:23Motivation: Sleep apnea. My doctor told me tostart exercising.Training regimen: Run, bike and swim up to 30 hours per week.Best run: On the beach in California or through theAlps in Italy.Fuel-up food: I eat all kinds of pasta.Food rule: No more rib-eye for two at 1 a.m.Secret indulgence: I’ll drink a bottle of wine, then get upa d u t o t ee s goodand run it off. It feels good.

Richard Blais Chopped All-Starscontestant; chef at The Spence

in Atlanta

Ri h d Bl i

Marathons run: 1Best time: 4:31Motivation: At my first restaurant, I was head over heelsfor a manager. She said, “Let’s go for a run,” so I went. Now she’s my wife—I proposed to her at the finish line of a race. Training regimen: Working 12-to-16-hour days, I run when I can. I’ll do weekly half marathons leading up to a race.Best run: On Thanksgiving morning—so I can eat a whole turkey.Fuel-up food: Celery, kale, green apple and parsley juice.Food rule: Eat lots of grains, like quinoa and farro.Secret indulgence: Bacon cheeseburgers. I had three ofthem after my last half marathon.

Marathons run: 3Best time: 3:45Motivation: Two weeks after my son was born, I decided that I needed to do something with my life besides sitaround and eat.Training regimen: Run 40 to 50 miles per week.Best run: Every day at 6:30 a.m.Fuel-up food: I make a trifle for breakfast with oatmeal,smashed banana, almond butter and yogurt.Food rule: I eat breakfast every single day. If I don’t, I get hungry at 3 p.m. and eat sugar.Secret indulgence: French fries and fried chicken. I could

eve g ve t e upnever give them up.

Nate ApplemanChopped All-Stars winner

and The Next Iron Chefcompetitor; culinary manager

of Chipotle Mexican Grill

PH

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Learn more at

autismspeaks.org/signs

Some signs to look for:

© 2012 Autism Speaks Inc. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved. The person depicted is a model and is used for illustrative purposes only.


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

Good Question...

Follow Up

Q: My chocolate chip cookies keep coming out flat and crisp. What should I do? Ann Olvera, Claremont, CAA: For a chewier cookie, try these test-kitchen tips:

Buy new leaveners: Once opened, baking powder can lose its rising power after about 6 months to a year. Baking soda is good for up to 3 years, opened or unopened.

Refrigerate the dough: Chill for about 1 hour before forming the cookies to prevent them from spreading in the oven.

Don’t overbake: Remove the cookies from the oven when they’re just golden around the edges but still soft in the middle. Let them cool on the baking sheets for a few minutes.

Go to foodnetwork.com/chewycookies for our favorite chewy chocolate chip cookie recipe.

Q: Does balsamic vinegar go bad? There are some flecks in my bottle. Carol Smuin, Kemmerer, WYA: Vinegar has an almost indefinite shelf life, but sometimes it becomes cloudy or develops particles. This is usually the “mother,” a product of harmless bacteria that were used to make the vinegar. (Some producers pasteurize their vinegar to prevent the appearance of mother, though this is not often the case with balsamic vinegar.) The flecks may also be grape sediment, much like in a bottle of wine. Either way, they are edible—just shake the bottle until they dissipate.

Q: When a recipe gives a baking temperature, does it matter if your oven is gas or electric? Kathy Harris, Bedford, OHA: No, the temperature should be the same, provided your oven is performing properly (use an oven thermometer to be sure). Some cooks claim that electric ovens maintain a more even and consistent heat than gas ovens, but that shouldn’t affect your baking temperature. A convection oven, which has a built-in fan that circulates hot air, is a different story: It should generally be set 25 degrees lower than a standard gas or electric oven to achieve similar results.

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Your kids do.

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Follow Up

Q: When I purchase chickens from the grocery store, am I buying hens or roosters?Dusty Vierra, Buellton, CAA: That’s a trick question! Most supermarket chickens are harvested at 45 to 49 days old—and they are not identified as male or female until about 7 months of age. At the time of harvest, experts say there’s no discernible difference between would-be hens or roosters in terms of size, texture or f lavor.

Q: Is it OK to use garlic that is starting to sprout?Debbie Neville, San Juan Capistrano, CAA: A green sprout is a sign that your garlic is getting old. If you spot one, use the garlic quickly: The cloves will soon turn rubbery and the f lavor will deteriorate. The sprout is safe to eat but tends to be bitter, so remove it if you’re using the garlic raw, like in a salad dressing or salsa. If you’re sautéing or roasting the cloves, leave the sprout; any bitterness will mellow out during cooking. To keep garlic fresh, store it in a cool, dark, dry place—not the fridge.

Q: Whenever I cook salmon, white stuff seeps out of the fillets. What is it and how can I prevent it? Leslie Meredith, Chesapeake, VAA: That foamy white substance is a protein called albumin, and it’s completely normal. In fact, it appears on other kinds of fish, too; it’s just more noticeable on salmon. When fish is cooked, the muscle fibers contract, pushing albumin to the surface. The albumin then coagulates and turns white. It’s perfectly edible, but you can wipe it off with a damp paper towel if you prefer not to eat it. Though it’s hard to prevent albumin from surfacing, you can reduce the amount by removing fish from the heat as soon as it’s opaque on top or even a moment before: Overcooked fish tends to have more visible albumin.

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ContestContest

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

How to enter: Read the recipe and

come up with a creative name for this dish. We’re looking for fun, surprising, inventive names!

Go to foodnetwork .com/namethisdish and enter your best name from August 6 to August 27, 2013. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card. NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! Contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork .com/namethisdish and complete and submit entry form, including your recipe name. Contest begins 12:01 a.m. ET August 6, 2013, and ends 11:59 p.m. ET August 27, 2013. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia or Canada. Void in Puerto Rico, Quebec and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.

Andrew St. Jean

Hartford, WI

Arctic Circles Lori Sturma

Loxley, AL

Freeze for All Lorrie Anderson Richardson, TX

Frost Bites Julie Alarie

Williston, VT

Recent Winner: FRYER AND ICE

What do you think?

RUNNERS -UP

Fried ice cream

????????????????ACTIVE: 30 min l TOTAL: 3 hr 20 min

SERVES: 4

2 orange bell peppers, halved

⅓ cup slivered almonds

3 tablespoons chopped fresh mint,

plus ½ cup leaves

3 tablespoons chopped fresh parsley,

plus ½ cup leaves

2 tablespoons sherry vinegar

1 small clove garlic, finely grated

¼ teaspoon sugar

Kosh er salt and freshly

ground pepper


2 tomatoes, cut into 8 slices

½ seedless cucumber, thinly sliced

1. Preheat the oven to 350 .̊ Roast the

peppers cut-side down on a baking sheet

until wrinkled, about 30 minutes. Transfer to a bowl,

cover and let stand 10 minutes. Peel off the skin with your fingers

under running water. Cut each piece in half to make 8 pieces.

2. Spread the almonds on a baking sheet and bake until golden,

about 10 minutes. Let cool, then roughly chop. Combine all but

1 tablespoon of the almonds in a small bowl with the chopped

mint and parsley.

3. Make the vinaigrette: Whisk the vinegar, garlic, sugar,

½ teaspoon salt and a few grinds of pepper in another small

bowl. Slowly whisk in the olive oil until emulsified.

4. Line four 4-ounce ramekins with plastic wrap, leaving an

overhang. Place 1 tomato slice in each ramekin; sprinkle with

salt and some of the vinaigrette and herb-almond mixture.

Top with a layer of cucumber slices; sprinkle with more salt,

vinaigrette and herb-almond mixture. Add 1 piece of roasted

bell pepper to each ramekin; sprinkle with more salt, vinaigrette

and herb-almond mixture. Repeat the layers, reserving

1 to 2 tablespoons of the vinaigrette.

5. Pull the plastic wrap taut around the vegetable stacks and

cover with the overhanging plastic; transfer the ramekins

to a baking dish. Weigh down each stack with a heavy can.

Refrigerate until chilled, about 2 hours.

6. Open the plastic wrap; drain the excess liquid and invert the

stacks onto plates. Toss the mint and parsley leaves with a drizzle

of the reserved vinaigrette. Pile on top of the vegetable stacks.

Sprinkle with the reserved chopped almonds and drizzle with

more vinaigrette. Food

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Giada’sNEW

KIDS’ BOOKS

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Whoopie PiesCREATE YOUR OWN

DINNERS!ColorfulA rainbow of tasty meals

Are you a cereal whiz? page 26

Easybanana snacks

PAGE 12

FOODGAMESFUN


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ADVERTISEMENT

Tara Gidus, M.S., R.D., is an Orlando-based registered dietitian and regularly appears as the “Diet

Diva” on the nationally syndicated morning television show, The Daily Buzz. Dietitian for the Orlando

Magic basketball team, Gidus is the author of Pregnancy Cooking & Nutrition for Dummies.

TARA’S TOP PICKS FORAFTER-SCHOOL SNACKS

Fresh Grape Trail Mix: Add some freshness to trail mix by including grapes and cheese cubes.

Peanut Butter Pita Pizza: Top pita bread with creamy peanut butter and grape halves.

Cheddar Jicama Skewers: Pair grapes with crunchy jicama and cheddar cheese cubes; serve with your favorite dip.

FRESH THOUGHTS

T he transition from summer to

fall—and for many, vacation

to school—can be a tough

adjustment. September arrives

with new schedules to organize and

new meals to plan. Here, Tara offers helpful tips

for a nutritious, delicious start to the new school

year with the help of Grapes from California.

Reboot the Family Meal Plan “A lot of us relax over the summer. September

is a great time to get back into a routine.” Tara

recommends refreshing the family meal plan by

taking it one week at a time. “Think ahead about

the week’s upcoming meals. Planning ahead

and preparing properly—making sure you have

the food on-hand when you need it—are key to

maintaining a balanced diet.”

One of the most important elements of a great

family meal plan is getting kids involved. “When

it comes to healthy, nutritious food, we all know

that kids can be rebellious. If you force it on them,

they aren’t going to like it. Give them a framework

to help them understand what makes a healthy,

balanced meal and then let them decide what

they want within that framework.”

Pack a Lunch Kids’ll LoveGiving kids the fuel they need each and every

school day comes down to a great packed lunch.

Tara relies on Grapes from California to keep her

kids’ lunches fresh and interesting. “One of my

favorite sandwiches to make is chicken, or tuna,

salad. Adding grapes punches up the fl avor and

cuts back on the need for mayonnaise. I also

add walnuts, so the end result is a subtly sweet,

crunchy salad kids love.”

Leave Out an After-School SnackProviding kids with healthy, delicious alternatives

to junk food helps keep their diet balanced

between meals. One of Tara’s go-to after-

school snacks: grapes. “As a parent, I love that

grapes offer something sweet, and also have

great nutritional value. I’ll put them out on the

counter when the kids get home from school—

or get a little creative. Grapes from California

are so versatile, you can add them to just about

anything and they offer this refreshing, sweet

quality with no cholesterol or fat. They really are

the one ingredient that can change everything.”

To fi nd delicious recipes and watch videos featuring

Grapes from California, visit FoodNetwork.com/Grapes.WorldMags.netWorldMags.net

WorldMags.net



SCAN THIS CODE TO GET GREAT RECIPES

WITH GRAPES.

Whether they’re for post-game or an after-school snack, Grapes from California are a delicious source of energy and hydration. They’re simply a fresh and easy way to eat healthy. Grab a bunch today.


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SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE: KIDS 5

7 Food NewsFind out what Rachael, Guy

and Giada are up to!

12 Go Bananas! The stars share their best

banana recipes.

14 House CallIna Garten makes guacamole

at the White House.

16 What’s Your Favorite Color?

Pick a meal from a rainbow

of choices.

26 Out of the Box

Can you ID these

classic cereals?

24 Mix & Match Whoopie Pies

Put your own spin on these

fun treats.

23 Work Your Magic! Amaze everyone with a

cool food trick.

SEPTEMBER 2013

Contents Watch Food Network’s

special kids’ programs, 7 a.m.

to 12 p.m. ET, August 24

and 25.

10 Eat, Play, LoveCheck out some new

food-themed games.

66 Wh ’ Y F i C l ?Wh Y i C l ?14 House CallIna Garten makes guacamole

Cover photograph by Johnny Miller Food styling: Maggie Ruggiero; prop styling: Pamela Duncan Silver


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COLUMBIA PICTURES PRESENTS A SONY PICTURES ANIMATION FILM “CLOUDY WITH A CHANCE OF MEATBALLS 2”

PRODUCEDBY PAM MARSDEN KIRK BODYFELT STORY

BY PHIL LORD & CHRISTOPHER MILLER AND ERICA RIVINOJA SCREENPLAYBY ERICA RIVINOJA AND JOHN FRANCIS DALEY & JONATHAN GOLDSTEIN DIRECTED

BY CODY CAMERON KRIS PEARNANDILLUSTRATED BY RON BARRETTINSPIRED BY THE BOOK “CLOUDY WITH

A CHANCE OF MEATBALLS” WRITTEN BY JUDI BARRETTANDY SAMBERG BENJAMIN BRATTWILL FORTEBILL HADER ANNA FARIS JAMES CAAN NEIL PATRICK HARRIS EXECUTIVE

PRODUCERS PHIL LORD CHRISTOPHER MILLERIMAGERY ANDANIMATION BY SONY PICTURES IMAGEWORKS INC. MUSIC

BY MARK MOTHERSBAUGHTERRY CREWS KRISTEN SCHAAL


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TWICE-BAKED HIPPOTATOMUS

BEEF AND BLACK BEAN TACODILES

WATERMELOPHANT PUNCH

FRUIT COCKATIEL CUPCAKES

HIPPOTATOMUS

TACODILE

WATERMELOPHANT

FRUIT COCKATIELSSBB

RECIPES INSPIRED BYSONY PICTURES ANIMATION’S

IN THEATERS SEPTEMBER 27

Flint Lockwood and his friends are back on a dangerously delicious mission to save the world this September. For more about the movie and fun games GO TO CLOUDY-MOVIE.COM.

HUNGRY FOR ADVENTURE?

VICIOUSLYDELICIOUS!

TONS OF TASTE!

A FLIGHT

OF FLAV

OR!

DOUBLE

THE FUN!

ADVERTISEMENT

Movie Artwork ©2013 SPAI/CTMG. All Rights Reserved.WorldMags.netWorldMags.net

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TWICE-BAKED HIPPOTATOMUSWATERMELOPHANT PUNCH

BEEF AND BLACK BEAN TACODILESFRUIT COCKATIEL CUPCAKES

PINTEREST.COM/CLOUDYMOVIE PINTEREST.COM/CLOUDYMOVIE

TUNE IN TO FOOD NETWORK’S RACHAEL VS. GUY KIDS COOK-OFF on 9/22 at 8p/7c to see Cloudy With a Chance of Meatballs 2 featured in the episode!

HUNGRY FOR MORE?

PINTEREST.COM/CLOUDYMOVIE PINTEREST.COM/CLOUDYMOVIE

ACTIVE TIME: 25 minutes TOTAL TIME: 35 minutes YIELD: 8 tacos

1 tablespoon vegetable oil8 ounces ground beef1 15-ounce can black beans²/³ cup salsa2 teaspoons chili powderSalt1 avocado, thinly sliced lengthwise,

halved crosswise

8 fl at-bottomed taco shells¹/³ cup sliced black olives ¹/³ cup sour cream²/³ cup fi nely shredded iceberg lettuce1 plum tomato, diced4 black olive slices, halved, for “eyes”1 green bell pepper, cut into 16 “legs”

and 4 “tails”

Heat oil in large skillet over medium-high heat. Add beef; break up with wooden spoon. When browned, 2 to 3 minutes, lower heat; stir in beans, ¼ cup salsa, chili powder and salt to taste. Cook 2 minutes. Heat taco shells per package instructions. Fill shells halfway with beef fi lling. Top with olives, salsa, sour cream, lettuce and tomato. Fan avocado slices down the middle of 4 taco shells, with tips peeking past the top. Lay 1 taco with no avocado fl at on a plate for the head. Place 2 olive halves on top. Use avocado scraps for pupils. For the body, put an avocado-fi lled taco upright near the head. Add 4 green pepper legs and 1 tail.

ACTIVE TIME: 45 minutes TOTAL TIME: 1 hour 45 minutes YIELD: 4 servings

4 8-ounce russet potatoes, scrubbed 2 tablespoons butter¹/³ cup half-and-half, heatedKosher salt and ground pepper¾ cup shredded yellow cheddar cheese 8 dried currants

12 toasted slivered almonds8 baby carrots, cut into 16 ½-inch “legs” 2 chives, sliced into ¼-inch pieces1 slice white cheddar or American

cheese, cut into 4 “tongues”

Preheat oven to 425º. Prick potatoes with fork. Bake on a baking sheet until cooked and fl esh is soft, 1 hour. Cool. Halve potatoes lengthwise at an angle (each half has a tall and a short end). Scoop insides, leaving ¼-inch border. Mash potato fl esh, butter, half-and-half, salt and pepper. Fold in shredded cheese. Stuff half the shells with the fi lling. Bake 10 minutes to heat. Meanwhile, poke holes with skewer in empty shells for hippo’s nostrils, eyes, ears and tail. Add currant eyes, almond ears and almond tail. Top each fi lled shell with an empty one. Place each potato on 4 pieces of carrot. Add the chive teeth and cheese tongue.

ACTIVE TIME: 50 minutes TOTAL TIME: 1 hour 30 minutes (includes cooling time)YIELD: 24 cupcakes

8 ounces cream cheese, room temperature

1 stick unsalted butter, cubed, room temperature

²/³ cup powdered sugar, sifted½ teaspoon vanilla extractPinch salt3 drops green food coloring24 cupcakes in green liners

1 mango, peeled, cut in 72 small slices, 1½ inches tall and ¹/³ inch wide

3 bananas, cut in 48 rounds, ¼ inch thick48 small raspberries24 red seedless grapes,

split lengthwise, hinged

Beat cream cheese and butter with electric mixer until fl uffy and smooth. Gradually beat in powdered sugar, then vanilla extract, salt and food coloring. Spread 1 tablespoon frosting on each cupcake. Fan 3 mango slices on top for the crest, 2 banana rounds topped with 2 raspberries for the eyes (use frosting to glue) and 1 grape for the beak.

ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes YIELD: 9 cups

1 (12 to 14 lb) watermelon4 cups sliced strawberries1½ cups pineapple juice

1 cup white grape juice3 tablespoons lime juice

Shave a small slice from one side of the watermelon to create a level surface, then place the watermelon on a work surface, shaved-side down. Cut an 8-inch circle from the top side of the watermelon and remove it, cutting any red fl esh from the inner side of the circle. Scoop out fl esh from the center of the watermelon and remove seeds. Puree 8 cups of watermelon with strawberries in a blender in batches (save remaining watermelon for another use). Then strain through a sieve into a large bowl. Stir pineapple, grape, and lime juice into watermelon mixture. Cut 2 kidney-bean-shaped ears from each side of the 8-inch rind circle and a tapered trunk from the center of the circle using a sharp, small knife. Attach them, along with 2 strawberry-top eyes, to the hollowed out watermelon using wooden picks. Pour punch into the Watermelophant punch bowl. Serve with ice.

ADVERTISEMENT


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Cook’s BooksAs a kid, Giada De Laurentiis traveled a lot with her family, and she’d pass the time with her nose in a book. “Some of my greatest adventures were through reading,” she says. Now Giada is writing her own series of children’s novels (for ages 7 to 10) called Recipe for Adventure ($7, Grosset & Dunlap). Alfie and his older sister, Emilia, get magically transported to different cities to learn about food. Plus, there’s always a happy ending: two recipes in the back of every book.

Easy Does It!Almost a year after a 13-year-old, McKenna Pope, petitioned Hasbro to make a unisex Easy-Bake Ultimate Oven for her little brother (it was available only in purple), her wish has been granted: A blue and silver oven comes out this month. Company reps say plans were already in the works before Pope made a fuss—but she gets an A for effort anyway. $55; hasbrotoyshop.com

Food News

KIDS AGES 8 TO 11 ATE TWICE AS MANY CARROTS WHEN THE VEGETABLE WAS LABELED

IN A RECENT STUDY. SOURCE: CORNELL UNIVERSITY

FOOD FIGHT! Don’t let their ages

fool you: The junior

chefs who star on the

upcoming Rachael vs. Guy: Kids Cook-Off are

just as competitive as

the adults. (We heard

one of them say she

could cook Rachael

under the table!) Tune

in to see how well they

handle the pressure on

Sundays at 8 p.m. ET,

starting September 8. starting September 8.

7

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8 FOOD NETWORK MAGAZINE: KIDS ● SEPTEMBER 2013

POPQUIZHey, kids —see if you know the answers!

1 Match these Food Network stars to their first jobs:

3 Guess how much ketchup the average kid eats in one year!A 2 bottles B 3 bottles C 4 bottles D 5 bottles

2 Here are some of the most commonly misspelled searches on foodnetwork.com. Can you spell them correctly?

DishwasherPizza deliverer Shoe store clerkBank teller

CPaula Deen

BTyler Florence

DBobby Flay

ARee Drummond

A Desert B Califlower C Potatoe salad

E SandwhichD Omlett F Humus

ANSWERS: 1. A Shoe store clerk, B Dishwasher, C Bank teller, D Pizza deliverer. 2. A Dessert, B Cauliflower, C Potato salad, D Omelet or omelette, E Sandwich, F Hummus. 3. D Kids eat an average of five bottles of ketchup, or around 203 servings, per year.

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Offer relief in minutes with our

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many live cultures as a serving of yogurt.

Relieve constipation in less than

six hours with our stimulant-free,

cramp-free chewable tablets.

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended

to diagnose, treat, cure, or prevent any disease.WorldMags.netWorldMags.net

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Probiotic YumsTM – specially for kids, from Pedia-Lax. TM Each Yum delivers

as many live cultures as a serving of yogurt to help maintain natural

digestive balance* with good bacteria. Chewable, strawberry-fl avored

Yums pass the kid-fl avor test, and moms approve of the sugar-, gluten-,

and artifi cial preservative-free formula too. Learn more about how you

can stay proactive about your child’s digestive health at pedia-lax.com.

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Eat, Play, LoveCook up some fun with these new food-themed games.with these new food-themed games.

The tiles of Jumbo Bananagrams are oversize

and water-resistant, so you

can play with them on the lawn.

$45; bananagrams.com

Two players can come to this Pizza Party, but the pressure will be on: The

one who makes the first full pie wins.

$10; haywiregroup.com

Chef Pop de Pop is the

corniest matching game

we could find: It comes

with a Jiffy Pop–inspired

dice roller.

$17; gamewright.com

Sushi Go! is a fast-moving card game

for kids 7 and up—it requires strategic

thinking and, of course, a love of sushi.

$15; adventurelandgames.com

The goal of Cupcake Race is simple: Be the first

to go around the board and build a cupcake.

$17, Endless Games; toysrus.com$17, Endless Games; toysrus.com

Kids won’t

even realize

they’re

practicing

numbers

when

they play

Conezilla. $12; barnes

andnoble.com

for stores

You need

a steady

hand to win

Balancing Burger! The

stackable

pieces could

topple at

any time.

$23;

intplay.com

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© Q

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Quaker Up.TM

Nothing gets you going quite like the tasty pairing of Quaker cookies and milk.


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“Before I eat cereal for breakfast,

I infuse the milk with fruit: Put

some banana slices and berries

in a small pitcher and sprinkle with

sugar, then cover with milk and

refrigerate overnight. It makes the

milk slightly thicker, and it tastes so

much better!” —Sunny Anderson

“For my li’l man Lorenzo, we cut a banana

on the bias and serve it with Nutella. Do

this right before bath time, otherwise you’ll

find Nutella in the most insane places: hair,

banisters, ceiling fans.” —Jeff Mauro

“There’s nothing better than a

smoothie. I blend 2 bananas, 2 cups

each blueberries and strawberries,

2 cups frozen yogurt, 1 cup milk,

½ cup ice and my secret weapon: some

fresh mint! It brings another level of

freshness and flavor.” —Robert Irvine

“I make 3-ingredient pancakes all the time: Mash

1 banana; mix with 1 tablespoon peanut butter and

1 beaten egg. Spray a hot nonstick pan with cooking spray;

add tablespoonfuls of the mixture and cook 1 to 2 minutes

per side. Top with banana slices.” —Kelsey Nixon

ke 3-ingredient pancakes all the time: Mash

na; mix with 1 tablespoon peanut butter and

Food Network stars dish out their best ideas.

“When I was growing up, we would

eat banana sandwiches. A lot of

people eat banana sandwiches,

but not the way my mom made

them: white bread, mayonnaise and

bananas—that’s it!” —Jamie Deen

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ADVERTISEMENT

123COOKING

1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage

1 12-in. pre-baked packaged pizza crust

1 cup pizza sauce

1¼ cups shredded mozzarella cheese

½ cup green pepper, chopped

REMOVE sausage from casing if necessary and pinch into dime-size

pieces. SPREAD sauce over crust; sprinkle with 1 cup cheese. ADD

Italian Sausage pieces and green pepper. TOP with the remaining

cheese. BAKE according to crust package directions or until sausage

is no longer pink (160˚) and cheese is melted.

Easy Sausage Pizza

Put a fun twist on family pizza night with the authentic Italian fl avor of Johnsonville® Mild Italian Sausage and let your kids add their favorite toppings. Even little chefs can grate

cheese or tear up fresh herbs and rinse greens for an easy salad while the pizza is baking.1

MAKE ADDING FUN AND � AVOR TO FAMILY MEALS AS EASY AS A-B-C

This fall, combine fun and food with award-winning

Johnsonville® Italian Sausage and these easy tips to get the kids cooking in the kitchen. Keep Johnsonville® Mild Italian Sausage Links

or ready-to-use Ground Sausage on hand for back-

to-school recipes the kids will love to help make and eat.

HERE’S THE SCOOP: Getting the kids

involved in the kitchen helps their creativity and confi dence, and mini chefs are more

likely to eat what they make! Start with easy, kid-friendly favorites

and let them add their own touch.

DIY PIZZA NIGHT

ADVERTISEMENT

SERVED WITH PRIDE SINCE 1945.

Active: 25 minutes ❘ Total: 45 minutes ❘ Serves: 6

x


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EASY DOES IT Slicing, measuring and

weighing are great hands-on ways to practice fractions and math skills. Look for

measuring spoons with large, kid-friendly handles.

FORECAST: CHILI AND DELICIOUS

1 pound Johnsonville® Italian Ground Mild, Sweet or Hot Italian Sausage

1 pound ground beef

1 medium onion, chopped

3 celery ribs, chopped

3 garlic cloves, minced

3 cans (14.5 oz. each) diced tomatoes with green peppers and onions

2 cans (16 oz. each) kidney beans, rinsed and drained

1 can (14.5 oz.) beef broth

1 can (6 oz.) tomato paste

2 tablespoons brown sugar

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

2 teaspoons ground cumin

½ teaspoon crushed red pepper fl akes

Cheddar cheese, shredded (optional)

Chiliville Chili

Cooler weather means chili weeknights.

Amp up the fl avor of this family favorite with

a crowd-pleasing blend of Johnsonville®

Italian Sausage and ground beef along with

a hand from your junior spicemaster.

HELPING HANDSKids of all ages can pitch in on simple kitchen tasks like:

Washing produce

Drying greens in a salad spinner

Picking fresh herbs off stems

Sprinkling dried herbs and salt

Using a pepper grinder

Brushing oil with a pastry brush

Stirring and mashing

Grating cheese

Make Adding Fun and Flavor to Family Meals as Easy as A-B-C

2123COOKING

ADVERTISEMENT

COOK sausage and ground beef in a large saucepan over medium heat until meat is no longer

pink; drain. ADD the onion, celery and garlic. Cook and stir for 5 minutes or until tender. STIR

in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce,

cumin and red pepper fl akes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

SPRINKLE with cheese if you like and serve immediately.

30 minutes ❘ Serves: 10–12

c


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SMALL SIZE, BIG FLAVOR

2 pounds Johnsonville® Mild Italian All Natural Ground Sausage, or links, decased

1 pound ground beef

16 small slider buns or mini sandwich rolls

Kid-friendly condiments

COMBINE sausage and beef in a large bowl. Using your

hands, blend the two meats together and form into one

large ball. USE a spoon or a small measuring cup to gather

up about a 3 oz. ball and press into patties. PAN-FRY 4

or 5 sliders at a time in a large skillet over medium-high

heat. COOK for about 3 minutes, then fl ip and continue

cooking for another 3 minutes. Test for doneness (internal

temperature should be 160°). SLICE the buns and top the

sliders with your favorite condiments.

Italian Sausage Sliders

3SERVED WITH PRIDE SINCE 1945.

TOP THIS! Have the kids set out small bowls of their favorite

condiments and toppings for their own fi xings bar: cheeses like provolone, mozzarella or cheddar;

sautéed vegetables like onions, red peppers or mushrooms; marinara sauce, fresh basil or sliced tomatoes.

Get more great kid-friendly recipes and tips at JohnsonvilleKitchens.com.

ADVERTISEMENT

30 minutes ❘ Serves: 6–8

Fun bite-size sliders are perfect for little hands and

mouths, and the blend of Johnsonville® Italian Sausage and ground beef creates a fl avor your

family will love. Let your kids customize their

sliders their way with their choice of toppings.


k


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PROMOTION

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Add some fun and fl avor to your after-school routine with free afternoon, evening and weekend events at a Young Chefs Academy near you!

• Meet YCA chef instructors• Learn kitchen safety• Make nutritious snacks• Receive sponsor samples And more!

For complete event schedule please visit FOODNETMAG.COM. Events are free and open to the public. No RSVP required.


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When Ina Garten arrived to cook at the White House a few months ago, she didn’t find her usual devotees in the audience. These fans were different: shorter, less experienced in the kitchen and much louder. “Do you guys like guacamole?!” she asked the sea of kids on the South Lawn. And

the crowd went wild. They had gathered to learn about healthy cooking as part

of First Lady Michelle Obama’s Let’s Move! initiative. Anne Burrell

had thrilled them earlier in the day by singing “Put a little love in your food!” (to the tune of “Put a Little Love in Your Heart”) while making

pasta, and now Ina was about to demo a guaranteed hit: easy

guacamole, the perfect dish for chefs-in-training. “All you need is

a cutting board and a knife,” Ina says. “There’s no cooking!” Once the kids saw the guacamole, they wanted more: “Can I come cook with you?” “I like French toast!” Ina of course stuck around for hugs and autographs. She says she was honored to be back at the White House after working there as a nuclear analyst in the 1970s. “This is way more fun than nuclear energy policy!”

House Call

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The White House gives two Food Network stars a mission: Get kids excited about cooking.

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INA GARTEN’S GUACAMOLE ACTIVE: 15 min l TOTAL: 15 min l MAKES: 3 cups

4 ripe hass avocados

3 tablespoons freshly

squeezed lemon juice

(1 lemon)

8 dashes hot pepper sauce

½ cup small-diced red onion

(1 small onion)

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground

black pepper

1 medium tomato, seeded

and small-diced

Multigrain chips, for serving

Cut the avocados in half, remove the pits and scoop the flesh out

of their shells into a large bowl. Immediately add the lemon juice,

hot pepper sauce, onion, garlic, salt and pepper and toss well.

Using a sharp knife, slice through the avocados in the bowl until

they are finely diced. Add the tomato. Mix well and taste for salt

and pepper. Serve with chips.

SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE: KIDS 15WorldMags.netWorldMags.net

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RedFIRE ENGINE MEATBALLS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

Extra-virgin olive oil, for brushing3 ounces sliced pepperoni1 pound ground beef chuck½ cup panko breadcrumbs1 large egg1 teaspoon sweet paprikaKosher salt and freshly ground pepper1 14-ounce jar roasted red peppers

or piquillo peppers, drained2 tablespoons tomato paste2 cups low-sodium chicken broth

1. Preheat the oven to 400˚ and brush a baking sheet with olive oil. Pulse the

pepperoni in a food processor until ground; transfer to a medium bowl (no

need to rinse out the food processor). Add the beef, panko, egg, paprika,

½ teaspoon salt and a few grinds of pepper to the bowl; mix with your hands

until combined. Form into 20 golf ball–size meatballs and arrange on the

prepared baking sheet. Bake, turning halfway through, until browned,

about 12 minutes.

2. Meanwhile, add the roasted red peppers and tomato paste to the food

processor and puree until smooth. Transfer to a large skillet along with the

chicken broth and bring to a simmer over medium-high heat. Cook until

slightly thickened, about 5 minutes; season with salt and pepper.

3. Transfer the meatballs to the sauce and continue to cook, gently stirring

to coat, until the meatballs are tender, about 10 more minutes. Divide the

meatballs and sauce among bowls.

Pick a meal from this rainbow of dinners.PHOTOGRAPHS BY JOHNNY MILLER

What's your favorite COLOR?


TOMATO-GARLIC BREADSplit a baguette lengthwise and slice

into pieces; arrange on a baking sheet.

Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch

of salt. Brush on the bread, then top each

piece with a slice of tomato and some

grated parmesan. Bake at 400 ̊until

lightly toasted, about 8 minutes.

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CRUNCH-TOPPED MAC AND CHEESE ACTIVE: 25 min l TOTAL: 45 min l SERVES: 4

2 tablespoons unsalted butter½ teaspoon paprika¼ teaspoon turmeric¼ cup panko breadcrumbsKosher salt2 medium carrots, halved lengthwise12 ounces elbow macaroni1½ tablespoons all-purpose flour1 teaspoon mustard powder1 12-ounce can evaporated milk1½ cups shredded American cheese 1 cup shredded sharp yellow cheddar cheeseFreshly ground pepper

1. Melt 1 tablespoon butter in a medium skillet over medium heat. Add the

paprika, turmeric and panko and cook, stirring, until the panko is lightly toasted,

about 3 minutes; transfer to a small bowl and set aside for topping.

2. Bring a large pot of salted water to a boil. Add the carrots and cook until tender,

10 minutes; remove with a slotted spoon and transfer to a blender.

3. Add the macaroni to the pot and cook as the label directs. Reserve 1 cup of

the cooking water, then drain the pasta. Add half of the reserved cooking water

to the blender with the carrots and puree until smooth.

4. Melt the remaining 1 tablespoon butter in a medium saucepan over medium

heat; whisk in the flour and mustard powder and cook, whisking, 1 minute. Whisk

in the evaporated milk and carrot puree; simmer, whisking, until slightly thickened,

about 5 minutes. Stir in the cheeses until melted. Add the pasta and stir to coat,

adding the remaining cooking water as needed to loosen the sauce. Season with

salt and pepper. Divide among bowls and top with the panko mixture.

CARROT-PEPPER SALADToss 4 sliced carrots and

1 thinly sliced orange bell pepper with

2 tablespoons orange juice, 1 teaspoon

olive oil and a pinch of salt.

Orange


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PINEAPPLE-CORN FRIED RICE ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

2 large eggs

Kosher salt

1 tablespoon vegetable oil

1 tablespoon curry powder

1 small onion, diced

2 teaspoons finely grated peeled ginger

1 cup chopped pineapple

½ 15-ounce can baby corn, drained and

rinsed, cut into 1-inch pieces

4 cups cold cooked white rice

2 teaspoons toasted sesame oil

(optional)

MANGO WINGSToss 12 chicken wings with

¼ teaspoon turmeric, ½ teaspoon kosher salt, and

pepper to taste. Spread on an

oiled baking sheet; bake at 425˚

until golden, about 30 minutes.

Whisk 1 cup mango chutney, 2 tablespoons each lemon juice

and yellow mustard, and a

pinch of salt. Toss the chicken

with half of the sauce; return

to the baking sheet and bake

5 more minutes. Serve with

the remaining sauce.

1. Whisk the eggs and a pinch of salt in a bowl. Heat ½ tablespoon vegetable oil in a large

nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until

just set, about 20 seconds; transfer to a plate.

2. Add the remaining ½ tablespoon vegetable oil to the skillet along with the curry powder;

cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion

and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season

with salt. Add the pineapple and corn and continue to cook until slightly softened,

2 to 3 more minutes.

3. Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and

continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs;

drizzle with the sesame oil and season with salt.

Yellow


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BROCCOLI-CHEDDAR SOUP ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4

2 slices bacon, chopped1 bunch scallions, chopped1 stalk celery, chopped3 tablespoons all-purpose flour1 head broccoli, florets and tender

stems chopped 2 cups low-sodium chicken brothKosher salt and freshly ground pepper1 cup frozen edamame, thawed¾ cup half-and-half1 cup shredded white cheddar cheese

HERBED ROLLSUnroll 1 tube refrigerated

spiral dinner rolls or crescent rolls; brush with

olive oil and sprinkle

with chopped mixed herbs. Reroll and bake as the label

directs. Meanwhile, mix

2 tablespoons each

softened butter and

chopped herbs; spread

on the rolls.

1. Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until

crisp, about 10 minutes. Transfer to paper towels with a slotted spoon; set aside to drain.

2. Add the scallions and celery to the drippings in the pot and cook until slightly softened,

about 2 minutes. Add the flour and cook, stirring, until incorporated. Add the broccoli,

chicken broth, 3 cups water, 1 teaspoon salt and a few grinds of pepper. Increase the heat

to high and bring to a boil. Add the edamame, reduce the heat to medium low and simmer

until slightly thickened, about 10 minutes.

3. Working in batches, transfer the soup to a blender and puree until smooth; return to the

pot. Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook,

stirring, until the soup thickens, about 5 more minutes. Season with salt and pepper. Divide

among bowls and top with the bacon.

Green


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CRANBERRY-GLAZED PORK TENDERLOIN ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 cup cranberry juice⅓ cup red currant jelly1 tablespoon dijon mustard¼ cup dried cranberries1 pork tenderloin (about 1 pound)1 tablespoon extra-virgin olive oilKosher salt and freshly ground pepper

1. Preheat the oven to 425˚ and line a rimmed baking sheet with foil. Combine the cranberry juice,

jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until

thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze

and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.

2. Meanwhile, rub the pork with the olive oil, ½ teaspoon salt and a few grinds of pepper.

Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from

the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a

thermometer inserted into the thickest part of the meat registers 145̊ , 5 to 10 more minutes.

Let rest 5 minutes, then slice and drizzle with the cranberry glaze.


MASHED POTATOES AND CABBAGE

Put 1 pound diced red-skinned potatoes and 3 cups shredded

red cabbage in a pot; cover with water,

season with salt and bring to a boil.

Cook until tender, about 35 minutes.

Reserve ¼ cup of the cooking water,

then drain. Mash the vegetables with

2 tablespoons butter, adding the

reserved cooking water as needed.

Season with salt and pepper. PurpleWorldMags.netWorldMags.net

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O‘ahu offers tantalizing edible adventures for ‘ohana (families) and keiki (kids).Discover laid back eateries with menus featuring everything from traditionalHawaiian dishes to cutting edge, farm to table creations, discover flourishingfarmers’ markets, and sample local favorites at food trucks and bakeries.

Eat Like A Local Across the IslandFollow in the footsteps of Guy Fieri of Food Network’s Diners, Drive-Ins andDives. On the scenic Windward Coast, head to He‘eia Kea Pier General Storeand Deli (heeiapier.com) for simple, local, home style comfort food usingisland produce and fish. Don’t miss Sweet Home Waimanalo (sweethomewaimanalo.com) for fish tacos, Kahlua pork plate lunches, and tofu black beanburgers. And about 30 minutes from Honolulu, family-owned Highway Inn(myhighwayinn.com) serves beloved Hawaiian dishes like kalua pig, poi(mashed taro root), lomi salmon, and haupia (coconut pudding).

The North Shore, the world famous surfer’s paradise, beckons with Hawaiian platelunches at Giovanni’s Shrimp Truck (giovannisshrimptruck.com) in Kahuku orHale‘iwa, the delectable pies at Ted’s Bakery (tedsbakery.com) at Sunset Beach, andrefreshing shave ices at Matsumoto’s (matsumotoshaveice.com) in Hale‘iwa.

Dining Around Honolulu and WaikïkïIn town, you’ll find plenty of unique family-friendly, laid back eateries. Nico’s at Pier38 (nicospier38.com), by the fishing pier and Honolulu Fish Auction, serves fresh fishand seafood plate lunches. At Shokudo (shokudojapanese.com), enjoy noodle dish-es and unique sushi. Go to Rainbow Drive-In (rainbowdrive.com) for local favoriteslike loco moco and their special Slush Float. And Hiroshi Eurasian Tapas (hiroshi-hawaii.com), with modern Asian inspired tapas, has a kid approved bento box.

Farm to Table The treasures of Hawai‘i’s farmers, ranchers, fishermen, andfood artisans are showcased at weekly farmers’ markets. VisiKCC Farmers’ Market (hfbf.org/markets/markets/kccSat 7:30-11 am, Tues 4-7 pm; Hale‘iwa Farmers’ MarkeThurs 3-7 pm; and Ala Moana Farmers’ Market Sat 8 amnoon, Tues 4-7 pm (haleiwafarmersmarket.com).

O‘ahu for Families: Eating with Aloha in The Heart of Hawai‘i‘Ono-licious (Delicious) Discoveries Across the Island

Advertisement

Insider O‘ahu Food ExperiencesAhupua‘a: A Lesson In Hawaiian SustainabilityLong before Westerners visited the islands, Hawaiians were sophisti-cated farmers and fishermen living in self-sustaining mountain to sealand divisions called ahupua‘a. Head to Polynesian Cultural Center(polynesia.com) to learn about life in an ahupua‘a in the HawaiianVillage and stay late for the authentic Ali‘i Lü‘au.

Breakfast MagicYoungsters love Aunty’s Breakfast Celebration at the Makahiki, a livelyDisney Character Breakfast at Aulani, A Disney Resort and Spa(DisneyAulani.com). And don’t miss red velvet or guava chiffon pancakes at Cinnamon’s (cinnamons808.com) in Kailua.

www.visit-oahu.com


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http://www.visit-oahu.com




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Justin Willman got into magic the hard way: He broke both of his arms in a biking accident when he was 12 years old. “I would do stupid stunts to impress girls,” he says. “One stunt was riding my bike with Rollerblades on. I was in casts for six months!” As part of his physical therapy, he learned card tricks, and he became obsessed with magic. Now, when he’s not hosting Cupcake Wars, he’s “Justin Kredible,” performing magic around the country. Here, he shows us one of his favorite tricks. Try it at school!

JusJ

Magic!

1 Open one bag and cut

it in half down the side,

across the bottom and up

the other side.

2 Create a secret

compartment with

one of the halves:

Apply glue to the two

sides and bottom.

3 Place the compartment

in the second paper bag

and press it against the side

of the bag until it sticks.

HOW TO DO IT:

5 To do the trick, hold

the compartment shut and

reveal the rest of the bag to

show the bag is “empty.”

6 Place the two

slices of bread in

the main section

of the bag.

7 Close the bag

and shake it (or

use your favorite

magical gesture).

8 Open the bag

toward you and remove

the PB&J, leaving the

sliced bread inside.

Work YourHey, kids: Gather your friends and make a PB&J disappear before their eyes!

THE TRICK: You put two slices of

bread into an empty

paper bag and they

magically come out as

a PB&J sandwich! A

hidden compartment in

the paper bag is the key

to this trick.

YOU’LL NEED: 2 paper lunch bags

Scissors

Glue stick

1 peanut butter and

jelly sandwich

2 slices of bread

(same as the sandwich)

4 Put the

sandwich in

the secret

compartment.

ILLUSTRATIONS BY WALTER NEWTON


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Whoopie PiesMix & Match

Put toppings like pretzels and nuts in a zip-top bag and let kids crush them with

a rolling pin.

Make a batch just the way you like them!


FO

OD

ST

YL

ING

: K

AR

EN

EV

AN

S.


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4Assemble the whoopie pies

Bake the cookiesth2

Line 3 baking sheets with parchment paper and lightly coat with cooking spray. Scoop 16 mounds of batter onto

the baking sheets, about 2 inches apart (about 2 tablespoons batter per cookie); gently form into rounds with damp

fingers and smooth the tops. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 .̊ Bake the cookies until

they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely.

Make the fillingh fi3

Beat 1 stick softened butter with a mixer on medium speed until fluffy; gradually beat in 1 cup confectioners’ sugar. Gradually beat in 2 tablespoons milk, then another 1 cup confectioners’ sugar; beat until smooth, about 3 minutes.

Mix in ½ teaspoon vanilla. Fold in one of the following (or leave as is for vanilla filling):

2 tablespoons seedless raspberry jam 2 tablespoons cocoa powder dissolved in 2 tablespoons hot water 2½ tablespoons lemon curd ¼ cup dulce de leche or thick caramel sauce

Sandwich about 2 tablespoons filling between 2 cookies; repeat with the remaining cookies

and filling. Roll the edges in any of the following:

1

VANILLA Whisk 2¾ cups flour, 1 teaspoon baking soda and ¾ teaspoon each baking powder and salt

in a bowl. In a separate bowl, beat 1 stick softened butter, 1⅓ cups granulated sugar and 2 teaspoons vanilla with

a mixer on medium-high speed until fluffy; beat in 1 egg. On low speed, beat in the flour mixture in 3 batches,

alternating with ⅔ cup buttermilk in 2 batches; beat until

just combined.

CHOCOLATE Whisk 2 cups flour, ⅔ cup

unsweetened cocoa powder (not Dutch process)

and 1 teaspoon each baking soda and salt in a bowl. In a

separate bowl, beat 10 tablespoons softened butter, 1¼ cups

light brown sugar and ½ teaspoon vanilla with a mixer on

medium-high speed until fluffy; beat in 1 egg. On low speed,

beat in the flour mixture in 3 batches, alternating with 1 cup

buttermilk in 2 batches; beat until just combined.

SprinklesCrushed cookies

Chopped candy bars

Crushed graham crackers Crushed pretzels

Toasted shredded coconut

Chopped nuts

Mini chocolate chips Chopped white chocolate

Pick a cookie flavor

TO

PP

ING

S:

DE

VO

N J

AR

VIS

/S

TU

DIO

D.


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Out of the Box

1. Trix

2. Corn Flakes

3. Cinnamon Toast Crunch

4. Corn Pops

5. Cap’n Crunch

6. Wheaties

7. Honey Smacks

8. Life

Remember the simple days when we only had

to choose from 100 or so types of cereal at

the market? Grocery stores now carry about

300 varieties! We plucked 16 old favorites

from the shelf: Can you ID them all?

ys when we onl hR b th i l d

M N O P

I J K L

A B C DDB

E F G H

ANSWERS 1: O; 2: L; 3: D; 4: K; 5: A; 6: P; 7: E; 8: G; 9: H; 10: N; 11: M; 12: C; 13: B; 14: I; 15: F; 16: J

9. Cheerios

10. Rice Chex

11. Lucky Charms

12. Frosted Flakes

13. Alpha-Bits

14. Honey Bunches of Oats

15. Fruity Pebbles

16. Golden Grahams

BE

N G

OL

DS

TE

IN/

ST

UD

IO D

.


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From front door décor to games and farewell favors

New dream parties from Hallmark and DisneyEverything you need to set the scene,

create the adventure, and remember the fun. We make it easy and aff ordable so everyone

can enjoy the party, including you.

See Disney Princess, Cars and moreat HallmarkParty.com

© D

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allm

ark

Car

ds,

Inc.

Ava

ilab

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t p

arti

cip

atin

g W

alm

art

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res.


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I’M IN THE FRIDGE-RAIDIN’ BUSINESS,

AND BUSINESS IS BOOMING.Satisfy your hungry teen with Tyson® Any’tizers® snacks. Got an afterschool feeding frenzy heading your way?Keep them satisfied with Tyson® Any’tizers snacks.Made with all white meat, they’re the warm, protein-packed way to hold ’em over until dinner.

®/©

20

13 Tyson F

oo

ds In

c.TysonAnytizers.com


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WITH LG, IT’S ALL POSSIBLE.

A CLEAN OVEN IN MINUTES NOT HOURS. PRETTY DREAMY. LG EASYCLEAN™ is

a serious time-saver.

Simply spray the special

enamel interior with water.

Press the EasyClean™ button.

And in 20 minutes, wipe off

any remaining grime*.

There’s no high heat. No

endless waiting. Sparkling

clean used to be a chore.

But no more.

*Heavy build-up may require additional manual effort or use of the full self-clean feature.©2013 LG Electronics U.S.A.,

Inc., Englewood Cliffs, NJ. All rights reserved. LG Life’s Good is a registered trademark of LG Corporation.

Model shown: #LDE3037. Visit lgusa.com/easyclean for more information.


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food network magazine 2013sep

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