Bring
on the
Cheeseburgers Smash burgers Veggie burgers and more New 19 Ideas for the Grill
The Stars’ Best Summer Recipes
Burgers!
when the meal calls for
zero utensils MAGIC EVERY DAY
Food Network Magazine
Contents J U LY/AU G U S T 202 1
OFFSET.
Turn summer peaches into dreamy desserts! See page 91.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
1
contents
4 8 13 14
Recipe Index To Your Health Editor’s Letter Calendars
38 32
Weeknight Cooking 75 Weeknight Dinners • Add one of
these meals to your weekly rotation.
In the Know
63
17 A Taste of Fall • It’s never too
82 Inside the Test Kitchen • Our chefs dish out their best tips.
early for pumpkin spice!
Weekend Cooking
18 New on the Shelf • Check out the
latest groceries, cookbooks and more.
86 Crostatas Forever • Ina Garten’s
heirloom tomato crostata is a perfect summer lunch.
23 The Ultimate Guide to Zero-Proof Cocktails • Mix alcohol-free drinks like a pro.
88 A Beachside Boil • Kardea Brown shows us how to throw a classic Low Country seafood boil.
30 Star Diary • Food Network
podcast host Jaymee Sire tells us what she eats in a day.
91 Just Peachy • Take your pick:
We created nine great peach desserts.
32 Star Kitchen • Peek inside baker Vallery Lomas’s sleek New York City kitchen.
104
Special Section 97 Grilling Camp 2021 • Fire up
Fun Cooking
the grill for eight fun outdoor cooking activities!
37 Grill Some Pasta! • It’s true: You can make ravioli outside.
38 Pass the Shichimi! • Chefs share
Contest
their favorite uses for the spice blend.
108 Just Add Color! • Enter our
40 America the Burgerful • Make
Chopped coloring contest for a chance to win $500.
everyone’s favorite regional burgers at home!
46 Playing Chicken • 52 58 Show Your Stripes • 60 66 to go for the best pints.
69 Here’s the Scoop! •
Food styling: Christine Albano Prop styling: Christina Lane
2
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
81
Recipe Index APPETIZERS AND SNACKS 99
105
Cheesy Jalapeño-Bacon Pull-Apart Bread
Make popcorn on the grill!
Grilled Kettle Corn
MEAT AND POULTRY 40
41
Juicy Lucy
104
Hickory-Smoked Porterhouse Steaks
48
42
Beanburger
77
79
Air Fryer Ribs with Collard Greens
48
Ginger-Miso Chicken with Quick Pickles
Fried Onion Burger
Poblano-and-Cheese– Stuffed Pork Chops
48
Balsamic-Honey Chicken with Peperonata
Old Bay Chicken with Tartar Sauce
43
Pastrami Burger
103
Grilled Longganisa
76
Chicken and Corn Chowder
44
Carolina Burger
48
Barbecue Chicken with Onion-Bacon Jam
79
Stir-Fried Chicken with Asparagus
VEGETARIAN MEALS 37
54
Grilled Pesto Ravioli
78
54
Mushroom-Bean Burgers
Falafel Burgers
56
Curried Potato Veggie Burgers
77
Grilled Flatbread with Summer Squash
87
Rigatoni with Summer Vegetables
Tomato & Goat Cheese Crostata
Use heirloom tomatoes to make Ina Garten’s crostata!
FISH AND SEAFOOD 76
78
Snapper Escabèche
4
80
Grilled Scallops with Farro and Plum Salad
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
Shrimp Panzanella
88
Low Country Boil
100
Red Snapper Grilled in Banana Leaves
80
Torta Burger
48
Tandoori-Style Chicken with Cilantro-Mint Sauce
101
Buttermilk-Brined Rotisserie Chicken
contents
SIDES 81
Coconut Whole-Wheat Biscuits
81
Quinoa Salad with Strawberries
81
Warm Three-Bean Salad
81
Grilled Carrots with Harissa Butter
98
Whole Grilled Vegetables
DRINKS 62
Blackberry Shakes
28
25
No-groni
28
She Pretty
28
Cucumber Reviver
28
28
The Longhorn
Bright One
38
Garnish a drink with shichimi togarashi! Witchy Woman
Spiced Car
DESSERTS 17
Pumpkin Spice Ice Pops
62
Strawberry Sundae Sauce
65
Boston Cream Pie Ice Cream Sandwiches
93
Crêpes with Flambéed Peaches
59
Red, White and Blue Mini Layer Cakes
62
Grilled Banana Splits
65
Caramel-Bourbon Floats
94
Peach-Berry Sour Cream Pie
61
Peanut Butter Cookie Waffle Ice Cream Sandwiches
63
Profiteroles
92
Peach-Pecan Bars
94
Peach-Pistachio Kulfi
61
Blackberry-Grape Sundaes
64
Mochi Ice Cream
92
Peach Tarte Tatin
95
Peach Hand Pies
61
62
Mango-Orange-Vanilla Ice Cream Cake
65
65
Loaded Butterscotch Sundaes
Grape Soda Sherbet
93
93
Peach-Coconut Panna Cotta
Double Chocolate– Peach Cookies
95
106
Oatmeal Crisp Peaches
JULY/AUGUST 2021
Saltine Ice Cream Sandwiches
l
Skillet Brownie
FOOD NETWORK MAGAZINE
5
presented by Explore Georgia
IT’S TIME TO
Hit the Road The sights, sounds, and flavors of Georgia are just what we’re craving right now. This peach of a state delivers an experience for everyone with its hip city sophistication, small-town charm, mountaintop serenity, and the beauty of a pristine coast. Whether you want a waterfall hike, lazy days on the beach, or nightlife and authentic shrimp and grits, it’s all within reach. Check out some of our favorites. A SHORE THING
SkyView, Atlanta, GA
From the minute your toes touch the sandy shores of Georgia’s 100 miles of coastline, you’ll be hooked. From kayaking off Tybee Island and dining on freshly caught wild Georgia shrimp on St. Simons Island, to visiting sea turtles on Jekyll Island, Georgia’s beaches are as low-key or high-energy as you like.
CITIES WITH SOUL Whether you want the cool, urban vibe of the ATL, Victorian-era architecture and dazzling skyline of Savannah, artsy energy and thriving food scene of Columbus, or the live music and historic sights in Augusta, Georgia’s soulful cities are hard to beat. Steeped in history, packed with attractions, and humming with culinary talent, Georgia’s cities are a must-do.
ons Island, GA
Gould’s Inlet, St. Sim
Can’t-Miss Restaurants JONAH’S FISH & GRITS Thomasville, GA Lots of fresh options make Jonah’s a local favorite. Try the classic Fried Green Tomatoes, Crab Cakes, and Cyclone Shrimp.
SOUTHERN SOUL BBQ St. Simons Island, GA The Soul Sandwich here is a must with its jumbo-sized portion of pulled pork. Just don’t forget the napkins!
THE BUSY BEE CAFÉ Atlanta, GA
SMALL-TOWN CHARMER Blue Ridge Scenic Railway,
Blue Ridge, GA
MOUNTAINSIDE MOMENTS North Georgia is home to thousands of acres of state parks and national forest, spreading from Pine Mountain in the northeastern corner of the state all the way over to Cloudland Canyon in the northwest corner. Within this wooded and mountainous region are miles of trails, hundreds of waterfalls, charming towns, lakes, rivers, and streams. It’s easy to spread out and find your own space in north Georgia. And when you do, you’ll be glad you came.
Downtown Thomasville, GA
Across Georgia, you’ll find tiny towns populated by local craftspeople, farmers, winemakers, chefs, and artists who gather inspiration from the state’s natural wonders. Step off the beaten path and into Georgia’s small-town charm. There are so many hidden gems throughout the state, you’ll find something unique, surprising, and authentic to explore around every corner.
PLAN YOUR VACATION NOW AT EXPLOREGEORGIA.ORG
Serving up “the South on a plate” for more than 70 years, this iconic spot delivers on authentic, classic favorites such as Fried Chicken, Collard Greens, Cornbread Dressing, Fruit Cobblers and Banana Pudding.
HARVEST ON MAIN Blue Ridge, GA You can’t go wrong with the Grass-Fed Local Beef, served with seasonal veggies, or the Locally Farmed Rainbow Trout.
Georgia isn’t some place you see. It’s somewhere you feel—an experience that’s completely your own. It’s less about snapping pictures and more about making moments worthy of them. From the beauty of the open coast to the vibrant city life, it’s all right here for you. It’s time for a Georgia getaway. ExploreGeorgia.org
contents
Add some strawberries to your salad!
Looking Good
PEPPERS AND MANGO: GETTY IMAGES.
Get your vitamin C, then smile: Researchers from the University of Washington say that gum problems could be linked to a vitamin C deficiency. Just one cup of fresh strawberries has more than your daily requirement, so stock up and try the strawberry-quinoa salad on page 81.
Try the whole grilled fish on page 100—your heart will thank you! According to new research published in Mayo Clinic Proceedings, consuming an extra 1,000 mg of omega-3 fatty acids every day could decrease the risk of heart attack by 9 percent.
8
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
Nama-stay Healthy.
Restore balance with the Antioxidant Superpower. P ∂ M Wonderful, the Antioxidant Superpower, has four times more free-radical-fighting antioxidants than the average cup of green tea. Making it the perfect drink to help you reach nirvana.
© 2021 POM Wonderful LLC. All Rights Reserved. POM, POM WONDERFUL, ANTIOXIDANT SUPERPOWER, the accompanying logos, and the Bubble Bottle Design are trademarks of POM Wonderful LLC or its affiliates. PJ210504-05
contents
Star Search Find your favorite chefs and celebs in this issue. “I was a camp counselor many years ago. If I could do it all over again I’d love to teach culinary arts or arts and crafts.”
Sunny Anderson The Kitchen pg. 61
Bobby Flay BBQ Brawl, Beat Bobby Flay and Bobby and Giada in Italy (on discovery+) pgs. 18, 62
Alton Brown Good Eats (on discovery+); Chopped: Alton’s Maniacal Baskets pg. 108
Ina Garten Barefoot Contessa: Cook Like a Pro pg. 86
Jeff Mauro The Kitchen pg. 65
Kardea Brown Delicious Miss Brown pg. 88
Fumihiro “Foo” Kanegae Karazishi Botan pg. 39
Julia Momosé Kumiko pg. 27
Maneet Chauhan Chopped pg. 66
Mari Katsumura Yūgen pg. 39
Masaharu Morimoto Morimoto Management pg. 38
If you were a summer camp counselor, what would you teach?
Steve Corman Vena’s Fizz House pg. 26
Vallery Lomas Food Network Kitchen app pg. 32
Kazu Murakami Sushi-Wa Izakaya pg. 39
Chris Marshall Sans Bar pg. 27
Yoshi Okai Food Network Kitchen app; Otoko pg. 39
“I would teach baseball to pay homage to my past life as a baseball player before the injury that shifted my focus to the culinary world.”
“Kickball. I’m ‘retired’ now but I’ve won many adult kickball championships!” Yhang Quintero Wildcrafters pg. 27
SUNNY’S CHARITY r for The Cente h lt Animal Hea , re fa el W & Easton, PA
on
Porta-Bella Butt
Charlie Charcoal
10
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
Eamon Rockey Listen Bar pg. 26
Jaymee Sire Food Network Obsessed podcast; Food Network Kitchen app pg. 30
How the Stars Give Back When one of Sunny Anderson’s dogs, Ella Edam, passed away last year, she wanted to honor her memory by adopting from a great rescue organization—and she met two pups she couldn’t resist at The Center for Animal Health & Welfare. “This place truly impressed me,” says Sunny. “They know how to run a rescue with the animals and humans who love them in mind.” Sunny now donates to the shelter; to do the same, visit healthyanimalcenter.org.
DOGS: COURTESY OF SUNNY ANDERSON.
Lasheeda Perry Food Network Kitchen app pg. 62
© HDIP, Inc.
Luxury is where you are.
Editor in Chief
SVP, Group PUblishing Director & Chief Revenue Officer
Maile Carpenter
Vicki L. Wellington
Creative Director Deirdre Koribanick
vwellington@hearst.com
Executive Editor Liz Sgroi Managing Editor Robb Riedel
Associate Publisher Wendy Nanus, wnanus@hearst.com
Photo Director Alice Albert
Associate Publisher, Group Marketing Director Randi MacColl
Art
Deputy Editor Jessica Dodell-Feder
Art Director Rachel Keaveny
Special Projects Editor Pamela Mitchell
Deputy Art Director Amy Kaffka
Group Finance Director Christopher J. Tosti Business Manager Celeste Chun
Advertising LOS ANGELES NEW YORK Director Executive Account Directors Clemmy Closson Shelley Cohn cclosson@hearst.com scohn@hearst.com Group Director, Hearst Autos Nancy Cooper Anne Rethmeyer nancy.cooper@hearst.com anne.rethmeyer@hearst.com Kate Piasecki Director, Hearst Autos kpiasecki@hearst.com Susie Miller Lynn Ruane susie.miller@hearst.com lynn.tuttle@hearst.com Advertising Sales Assistant Director, Hearst Autos Nicole Kuhn Kyle Taylor kyle.taylor@hearst.com PACIFIC NORTHWEST Executive Assistant Poppy Media Shannon Haverstick Meghan Tuohey Sales Assistant meghan@poppymedia.net Sydney Wiener
Designer Libby Lang
Features Editor Erica Finamore
Digital Imaging Specialist Ruth Vázquez
Food Editor Ariana Phillips Tessier Associate Editors Francesca Cocchi, Nora Horvath, Kara Zauberman
Photography Associate Photo Editor Amy McNulty
Assistant Editors Cory Fernandez, Audrey Morgan
Assistant Photo Editor Mollie Kingsbury
Online Editorial Coordinator Michelle Baricevic
Copy Copy Chief Chris Jagger
SOUTHEAST, MEXICO MIDWEST & TRAVEL DIRECTOR Advertising Directors McDonnell Media, Inc. Amy Mehlbaum Erin McDonnell amehlbaum@hearst.com erin@mcdonnellmedia.com Debra Smith djsmith@hearst.com DETROIT Account Director Group Director, Hearst Autos Alexandra Rodriguez Marisa Stutz arodriguez@hearst.com marisa.stutz@hearst.com TEXAS HEARST DIRECT MEDIA Wisdom Media Vice President Leslie Wehrmann Christine L. Hall leslie@wisdommediaco.com christine.hall@hearst.com Lynn Wisdom Account Manager lynn@wisdommediaco.com Gina Pisacreta gpisacreta@hearst.com
Research Chief Katherine Wessling Copy Editor David Cobb Craig
Contributors Adam Bookbinder, Ian Hodder, Martha Maristany, Kate Trombly O’Brien, Joy Sanchez, Sandra Seymour, Jamie M. Wilson
Food Network Kitchen Test Kitchen Director Stephen Jackson Recipe Developers Richmond Flores, Melissa Gaman, Khalil Hymore, Jackie Park, Amy Stevenson Recipe Tester Jessica D’Ambrosio
Advertising Production
Published by Hearst 300 West 57th Street New York, NY 10019
Associate Director, Production Management Julie Bosco Production Services Lead Eduardo Arellano
President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III
Marketing
Creative Services
Chief Operating Officer Mark E. Aldam
Executive Director, Marketing Solutions Barrie Oringer
Creative Director, Marketing Solutions Michael Fielding
Hearst Magazine media, inc.
Directors, Marketing Solutions Steven C. Marinos, Rose Tilson
Art Director Fred Allen
Associate Director, Marketing Solutions Kirsten Cheney
Designer Stephanie Athanasopoulos
Executive Vice Chairman Frank A. Bennack, Jr.
President & Treasurer, Hearst Magazines Group Debi Chirichella Chief Content Officer Kate Lewis
Manager, Marketing Solutions Marina Hernandez
Chief Business Officer Kristen M. O’Hara Secretary Catherine A. Bostron
Associate Manager, Marketing Solutions Rebecca Rimsky
Publishing Consultants Gilbert C. Maurer, Mark F. Miller
Director, Marketing Research Moira Smith
VP, Strategy and Business Management Rick Day
PRINTED IN THE USA
Chief Lifestyle Brands Officer Kathleen Finch President, Food Network Courtney White
12
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
Executive Director of Public Relations Nathan Christopher
Corporate Research Manager Emma Chapman
Editorial Offices 300 West 57th Street New York, NY 10019 foodnetwork.com/magazine
DISCOVERY
Public Relations
Customer service
Find your state’s best ice cream flavor! See page 69.
Call: 866-587-4653 Email: FNMcustserv@cdsfulfillment.com Visit: service.foodnetworkmag.com Write: Customer Service Dept., Food Network Magazine PO Box 6000 Harlan, IA 51593 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.
PHOTOS: BEN GOLDSTEIN; FOOD STYLING: MICAH MORTON.
Editorial
BURGER PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. CARPENTER PORTRAIT: TRAVIS HUGGETT.
editor’s letter
urgers have been a hot topic lately— and not just because we’re all excited for grilling season: Some other food publications have decided to ban beef from their test kitchens, and as you can see from our cover, we’re not taking the same path. We cook with any and every ingredient in our kitchen and figure you can decide what’s right for you. In this issue we’re celebrating the burger in all its forms: classic burgers, quirky regional burgers, and—for those of you who want to cut back on beef—vegetarian burgers, too. That’s the great thing about America the Burgerful: You can have your patty any way you like it! Once we decided to go big on burgers, we had to settle on which one to show on the cover. We wanted it to scream “classic,” but what does a classic burger look like exactly? One fat patty or two thin ones? Cheese or no cheese? Ketchup or…just kidding, that was never a question— of course a classic burger needs ketchup. Our big ketchup debate was simply about how much to put on the patty. And we got the answer from our friends at Heinz, who let us review their 91-page illustrated handbook on proper ketchup presentation and photography. It is one of the most amazing visual guides I’ve ever seen. There are tips for getting a perfect peak (it’s called a “hat” in the biz), an analysis of how light hits the bottle (as with any model, some angles are better than others), and an answer to that important question about how much to use: 66.7 percent of a burger should be covered with ketchup. If you want to top yours with more, we won’t judge— just maybe take a shot for Instagram before you go all the way.
This dollop got a little messy in the back and didn’t quite cover enough of the patty.
The ketchup coverage was right, but the peak fell flat.
Close—but not the best peak, and the waves needed some work.
Perfect!
Maile Carpenter Editor in Chief @maile__fnmag
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
13
calendar
July SUN
mon
TUE
WED
THU
1
Break out some maple syrup in honor of Canada Day. It makes a great topping on butter pecan ice cream!
FRI
2
8 and blue rock candy sticks in jars or stick them in the middle of a Bundt cake!
11
bacon—it’s
12
14
Jump-start
dinner: Top a
and a fried
in the sides.
20
18
Sundays are for s’mores! Make a brunchy version: Warm chocolate chip muffins and top with a dollop of marshmallow cream.
25
If you’re looking to celebrate Eid al-Adha with a nice lamb dish, check out our cooking guide: foodnetwork .com/lambguide.
26
27
21
23
24
30
31
Make a pretty pink glaze for pound cake: Mix 1 cup confectioners’ sugar and a splash of red wine.
It’s Alton Brown’s birthday! He’s taking over Chopped—catch the episodes Tuesdays on Food Network (or discovery+).
14
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
ICE POP: J MUCKLE. BUNDT CAKE: CON POULOS. MAPLE SYRUP: GETTY IMAGES. COCKTAIL, STRAWBERRY TOAST AND GRILLED CHEESE: LEVI BROWN. CAPRESE SALAD: CHARLES MASTERS. MUFFIN, GRANOLA AND ONION RINGS: RYAN DAUSCH. CRÊPE, BAGELS AND FREEZE-DRIED PEACHES: RALPH SMITH. WINE: BEN GOLDSTEIN.
salad and sprinkle it
August SUN
1
Make skillet
mon
TUE
WED
THU
FRI
5
2
chill, then add some bourbon and peach nectar; sweeten to taste.
at 9 p.m. ET.
8
9
It’s the beginning of the Islamic
Grill a quick
flavoring rice pudding with cardamom, inspired by kheer.
13
19
20
14
Mix up your Saturday-night cheese plate:
5 minutes per side.
17
Honor Julia
12
Zucchini is at its best! Turn it into a simple snack:
18
Aarti Sequeira! Make her sundaes: Go to foodnetwork
martini: Use 5 parts dry 1 part gin.
22
23
26
24 The waffle iron was patented on this day in 1869. Cook hash browns in yours—just use thawed frozen shredded potatoes.
The National Park Service was established on this day in 1916. Turn your favorite nut-seed mix into
27
28
Raise a Friday!
over ice.
31 of summer fruit with a brunch salad: Toss diced watermelon, blueberries and fresh mint with simple syrup and lemon zest.
school with a twist on PB&J: Spread nut butter on bread and top with thinly sliced mango.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
15
PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.
in the know
A Taste of Fall Pumpkin spice season keeps showing up earlier every year: Google searches for the flavor start climbing in late July, and last summer Starbucks brought back its pumpkin spice latte (PSL) on August 25—almost a month before the start of fall! We created these ice pops so you can get your pumpkin spice fix and stay cool while you’re at it: Whisk 1 cup canned pumpkin puree, ½ cup each sweetened condensed milk and half-and-half and 1 teaspoon pumpkin pie spice. Freeze in ice pop molds. —Francesca Cocchi and Khalil Hymore
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
17
in the know
New on the Shelf
Hey, food lovers: Check out these just-released products. BY
AUDREY MORGAN
Supermarket Arrivals
Snacking for Good The folks at Good Food Brands are curating mail-order boxes with snacks from Black-owned businesses. Order one—or a subscription—and you’ll be supporting multiple companies at the same time. August is a great time to start: It’s National Black Business Month.
Saffron Road Sweet & Sour Chicken
The Sweetest Makeup The food-themed beauty products just keep coming: Chipotle and Peeps released limitededition makeup collections earlier this year, and now HipDot makeup has partnered with Reese’s to create eyeshadow palettes and lip balms inspired by peanut butter cups. From $14; hipdot.com
This frozen stir-fry dish comes topped with a tasty pineapple-ginger sauce. $5
Tazo Refreshers Mix this tea-juice concentrate with seltzer or water—it’s a perfect summer drink. $4
Bobby Flay’s Maine coon, Nacho, is taking after his dad and entering the food biz. The feline is the face behind Made by Nacho, a new line of wet and dry cat food and protein treats in flavors like Duck Liver, Cage-Free Chicken and Sustainably Caught Salmon. From $1.50; PetSmart and madebynacho.com
Crockpot Seasoning Mixes Make slow-cooker barbacoa, carnitas and tacos al pastor with the help of these spice blends. $2
Books for Cooks Ciudad de México
The Pasta Man
Chef Edson Diaz-Fuentes shows home cooks how to re-create dishes like sopa de
Learn how to make colorful striped ravioli and polka dot tortellini from
alongside gorgeous photos of his hometown. $40; hardiegrant.com
18
FOOD NETWORK MAGAZINE
l
Zielonka (@mateo.zielonka). $25; hardiegrant.com
JULY/AUGUST 2021
Becoming Trader Joe The cult-favorite grocery’s founder, Joe Coulombe, passed posthumous memoir. $20; harpercollinsleadership.com
and trivia. $20; foodnetmag.com/ kidsbakingbook
REESE’S CUP: CHARLES MASTERS. THE BIG, FUN KIDS BAKING BOOK: PHILIP FRIEDMAN.
Chef-Approved Cat Food
GET AHEAD OF ECZEMA AND SHOW MORE SKIN DUPIXENT is a breakthrough biologic treatment that targets a key source of inflammation that can lead to uncontrolled moderate-to-severe eczema (atopic dermatitis). Approved for ages 6 and up.
Fast itch relief* Clearer skin that lasts* Not an immunosuppressant Not a cream or steroid
DEBBIE, REAL PATIENT Individual results may vary.
*In a clinical trial at week 16, 59% of adults taking DUPIXENT + topical corticosteroids (TCS) had significantly less itch vs 20% on TCS only; 39% saw clear or almost clear skin vs 12% on TCS only. 36% saw clear or almost clear skin at week 52 vs 13% on TCS only.
TALK TO YOUR ECZEMA SPECIALIST AND GO TO DUPIXENT.COM TO FIND OUT MORE INDICATION DUPIXENT is a prescription medicine used to treat people aged 6 years and older with moderateto-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 years of age. IMPORTANT SAFETY INFORMATION
Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements. Especially tell your healthcare provider if you are taking oral, topical or inhaled corticosteroid medicines or if you have atopic dermatitis and asthma and use an asthma medicine. Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine or other asthma medicine to come back.
Do not use if you are allergic to dupilumab or DUPIXENT can cause to any of the ingredients in DUPIXENT®. serious side effects, including: Before using DUPIXENT, tell your healthcare Allergic reactions (hypersensitivity), including provider about all your medical conditions, a severe reaction known as anaphylaxis. Stop including if you: have eye problems; have a using DUPIXENT and tell your healthcare provider parasitic (helminth) infection; are scheduled to or get emergency help right away if you get any receive any vaccinations. You should not receive of the following symptoms: breathing problems, a “live vaccine” if you are treated with DUPIXENT; fever, general ill feeling, swollen lymph nodes, are pregnant or plan to become pregnant. It is not swelling of the face, mouth and tongue, hives, known whether DUPIXENT will harm your unborn itching, fainting, dizziness, feeling lightheaded baby. There is a pregnancy exposure registry for (low blood pressure), joint pain, or skin rash. women who take DUPIXENT during pregnancy to collect information about the health of you Eye problems. Tell your healthcare provider if and your baby. Your healthcare provider can you have any new or worsening eye problems, enroll you or you may enroll yourself. To get more including eye pain or changes in vision. information about the registry call 1-877-311-8972 The most common side effects in patients or go to https://mothertobaby.org/ongoing- with atopic dermatitis include injection site study/dupixent/; are breastfeeding or plan to reactions, eye and eyelid inflammation, including breastfeed. It is not known whether DUPIXENT redness, swelling, and itching, and cold sores passes into your breast milk. in your mouth or on your lips.
Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Us e D U PI X ENT ex a c t l y as p re s cr ib e d . Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it. DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver. Please see Brief Summary on next page.
© 2021 Sanofi and Regeneron Pharmaceuticals, Inc. All Rights Reserved. DUP.21.02.0134
YOU MAY BE ELIGIBLE FOR AS LITTLE AS A $0 COPAY.† CALL 1-844-DUPIXENT (1-844-387-4936) †
THIS IS NOT INSURANCE. Not valid for prescriptions paid, in whole or in part, by Medicaid, Medicare, VA, DOD, TRICARE, or other federal or state programs, including any state pharmaceutical assistance programs. Program has an annual maximum of $13,000. Additional terms and conditions apply.
Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 6 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. • DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis. • It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 years of age. Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. – Pregnancy Exposure Registry. There is a pregnancy exposure registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about the health of you and your baby. Your healthcare provider can enroll you in this registry. You may also enroll yourself or get more information about the registry by calling 1 877 311-8972 or going to https://mothertobaby.org/ongoing-study/dupixent/. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements. Especially tell your healthcare provider if you: • are taking oral, topical, or inhaled corticosteroid medicines • have atopic dermatitis and asthma and use an asthma medicine Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine or other asthma medicine to come back. How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes and pre-filled pens. • Use DUPIXENT exactly as prescribed by your healthcare provider. • Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it. • DUPIXENT comes as a single-dose pre-filled syringe with needle shield or as a pre-filled pen. • DUPIXENT is given as an injection under the skin (subcutaneous injection). • If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver.
• If your dose schedule is every other week and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection. • If your dose schedule is every 4 weeks and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, start a new every 4 week dose schedule from the time you remember to take your DUPIXENT injection. • If you inject more DUPIXENT than prescribed, call your healthcare provider right away. • Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to. What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. • Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision. The most common side effects of DUPIXENT in patients with atopic dermatitis include: injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, and cold sores in your mouth or on your lips. The following additional side effects have been reported with DUPIXENT: facial rash or redness. Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them. This is a brief summary of the most important information about DUPIXENT for this use. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals. For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT® is a registered trademark of Sanofi Biotechnology / ©2021 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved. Issue Date: January 2021
DUP.21.03.0281
Welcome to the New Frontier!
in the know
lti U e Th
m at e G uid e
to
-
Cocktails Bartenders across the country are making top-notch drinks without the booze—and you can, too!
PHOTO: MIKE GARTEN. DRINK STYLING: ROSCOE BETSILL; PROP STYLING: CHRISTINA LANE.
BY
FRANCESCA COCCHI
one are the days when ordering a nonalcoholic cocktail would get you a glorified lemonade off the kids’ menu or—worse—a blank stare from the bartender. Mixologists across the country are making boozefree drinks that are as complex as their alcoholic counterparts, and bars that cater to the sober (and sober-curious) have sprung up in nearly every major city. It’s all for good reason: As a nation, we’re drinking less. A 2019 Nielsen survey found that 47 percent of adults—and 66 percent of millennials—planned to cut back on alcohol consumption. That same year, wine consumption declined for the first time in more than two decades. Teetotaling has never been as popular as it is now, and with all the new faux spirits, shrubs and syrups available, making a great nonalcoholic drink at home is easier than ever.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
23
in the know
Mocktail Essentials Start mixing up top-notch drinks with these ingredients and techniques.
Alcoholic or not, the best cocktails are complex and balanced.
SHRUBS Also called drinking vinegars, shrubs are tangy syrups made from vinegar, sugar and fruit or vegetables. Make your own or
Think beyond bottled juice and try fruit and veggie bases with less sugar, like freshly squeezed grapefruit juice, pureed watermelon or muddled cucumber.
Serve drinks in proper glassware like rocks glasses, coupes and highballs— and add garnishes like citrus peels, fresh herbs and spice rims.
If you’re interested in replicating traditional cocktails, try one of these nonalcoholic spirits.
24
GIN
RUM
WHISKEY
Seedlip Fluère Spiced Monday Zero Garden 108 Cane Dark Roast Alcohol Whiskey
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
A few dashes give depth and bitterness to drinks. They add a scant amount of alcohol, but nonalcoholic bitters are sold by
TEQUILA
LIQUEUR
APERITIF
Ritual Tequila Alternative
Lyre’s Orange Sec
Ghia Nonalcoholic Aperitif
SELTZER: KANG KIM. GARNISHED COCKTAIL: RYAN DAUSCH. PUREED WATERMELON, SHRUB AND TEA: GETTY IMAGES. GINGER: JON PATERSON. BITTERS: ALAMY.
Incorporate bubbly mixers like tonic water, soda and ginger beer, or use raw egg whites to create a frothy top layer. Whisked aquafaba, the liquid in canned chickpeas, creates a similar effect and is a favorite in the spirit-free world.
Creating a booze-free Negroni is a tall order. The classic Italian cocktail is made entirely of alcoholic ingredients: gin, Campari and sweet vermouth. Our test kitchen director Steve Jackson was up for the challenge.
Homemade simple syrup infused with orange, juniper, coriander and rosemary sweetened the drink and added gin-like aromatic notes.
NO-GRONI PHOTO: MIKE GARTEN. DRINK STYLING: ROSCOE BETSILL; PROP STYLING: CHRISTINA LANE.
In lieu of Campari, Steve used a bright red Italian soda called Sanbittèr. Paired with tonic water, it’s reminiscent of a refreshingly bitter aperitivo. He added an ounce of nonalcoholic dry red wine to nail the color.
Steve used a few drops of bitters to drive home the bitter notes of a classic Negroni. Bitters contribute a scant amount of alcohol, so skip them if you want to keep the drink totally alcohol-free.
A citrusy distilled nonalcoholic spirit from the company Seedlip took the place of gin.
NO-GRONI ACTIVE: 10 min l TOTAL: 10 min (plus cooling) l MAKES: 1 (plus extra syrup)
FOR THE SPICED SYRUP ½ cup sugar ½ cup water 2 wide strips orange zest 1 teaspoon juniper berries 1 teaspoon whole black peppercorns 1 teaspoon coriander seeds 1 small sprig rosemary
FOR THE DRINK 2 ounces distilled nonalcoholic spirits (such as Seedlip Grove 42) 2 ounces bitter red Italian soda (such as Sanbittèr) 1 ounce tonic water 1 ounce dry nonalcoholic red wine A few dashes of Peychaud’s bitters (optional) Orange peel, for garnish
1. Make the spiced syrup: Combine the sugar, water, orange zest, juniper berries, peppercorns, coriander seeds and rosemary in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Transfer to a container and refrigerate until cool, about 30 minutes. Strain the syrup. 2. Make the drink: Combine the spirits, soda, tonic water, wine and bitters in a liquid measuring cup. Add 1 ounce of the spiced syrup; stir well. 3. Pour the drink into a rocks glass filled with ice. Garnish with orange peel.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
25
She Pretty Cucumber Reviver
EAMON ROCKEY Listen Bar, Brooklyn The strawberry consommé infuses it with flavor, and it has a silky, generous foam like any properly made sour.”
STEVE CORMAN Vena’s Fizz House, Portland, ME beach kind of drink. The agave mellows the tanginess of the pineapple and lemon, and the bitters and mint add a smack of botanical freshness.”
26
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
CHRIS MARSHALL Sans Bar, Austin “The intense yet fruity spice of the habanero is tempered by the rich sweetness of the mango. It’s the perfect drink for a warm day.”
Should you call it a “mocktail”? Many bartenders say no because the term doesn’t sound serious enough for these complex drinks. Consider these terms instead: zero-proof, spirit-free, alcohol-free, no-ABV or soft cocktails.
Bright One
PHOTO: MIKE GARTEN. DRINK STYLING: ROSCOE BETSILL; PROP STYLING: CHRISTINA LANE. MOMOSÉ: SAMMY FAZE PHOTOGRAPHY.
Witchy Woman JULIA MOMOSÉ Kumiko, Chicago “I have been championing for more bars to have dedicated alcoholfree drinks on their menus. This one is light, bright and refreshing.”
YHANG QUINTERO “The balance of spicy, sweet and citrusy flavors in this drink is perfect for anyone who loves tequila or mezcal but is choosing to stay away from booze.”
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
27
in the know
SHE PRETTY ACTIVE: 15 min
ACTIVE: 15 min
CONSOMMÉ 3 ½ cup sugar 2¾ cups water
½ ½ 1
ounces pineapple juice mint leaves 1 ounce agave syrup, honey or maple syrup 1 ounce fresh lemon juice 3 dashes of aromatic bitters or Vena’s Flowers Bitters Seltzer, for topping
FOR THE DRINK 1 ounce lemon juice 1 large egg white 3 drops of rosewater Edible flower, for garnish 1. Make the strawberry consommé: Combine the strawberries, sugar and water in a medium saucepan; simmer until the strawberries break down, about 30 minutes. Strain through a fine-mesh sieve (discard the solids) and refrigerate until cooled, about 1 hour. 2. Make the drink: Combine the lemon juice, egg white, rosewater and 2½ ounces of the strawberry consommé in a cocktail shaker with ice. Shake well. 3. Strain the drink into a coupe glass. Garnish with a flower.
1. Muddle the cucumber in a cocktail shaker. Fill the shaker with ice, then add the pineapple juice, mint, agave, lemon juice and bitters. Shake well. 2. Strain the drink into a short glass filled with ice. Top with seltzer. Garnish with cucumber slices.
BRIGHT ONE
WITCHY WOMAN
ACTIVE: 15 min TOTAL: 15 min MAKES: 1 (plus extra syrup)
ACTIVE: 20 min TOTAL: 20 min (plus cooling) MAKES: 1 (plus extra syrup)
FOR THE HONEY SYRUP 2 tablespoons clover or acacia honey 1 tablespoon hot water
FOR THE BLUEBERRY-SAGE SYRUP 1 cup sugar ¾ cup water ½ cup blueberries ½ cup sage leaves
FOR THE DRINK ½ ounce fresh lemon juice 1 ounce yuzu juice ½ ounce distilled nonalcoholic spirits (such as Seedlip Garden 108) Splash of ginger beer 1 bay leaf 1 mint leaf
28
FOOD NETWORK MAGAZINE
l
until the honey is dissolved. 2. Make the drink: Combine the lemon juice, yuzu juice, spirits, ginger beer and ¾ ounce of the honey syrup in a cocktail shaker filled with ice. Shake well. 3. Strain the drink into a chilled coupe glass. Make a small incision in the bay leaf; poke the mint leaf through the slit. Garnish the drink with the bay-mint leaf.
JULY/AUGUST 2021
cup sugar cup water
FOR THE DRINK Juice of 1 lime 4 large pineapple chunks 1 sprig cilantro Pinch of ground cloves Pinch of ground cinnamon Splash of seltzer or Topo Chico 6 ounces mango nectar 1. Make the habanero syrup: Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let cool. Combine 3 tablespoons of the simple syrup with the habanero in a liquid measuring cup; muddle the habanero with the syrup. 2. Make the drink: In a separate liquid measuring cup, muddle together the lime juice, pineapple and cilantro. Stir in the cloves, cinnamon, seltzer, mango nectar and 1 to 2 tablespoons of the habanero syrup. Add ice and mix well until cold. 3.
1.
Bring to a simmer, stirring. Muddle the berries well, mashing them in the pan. FOR THE DRINK Add the sage and simmer 2 to 3 minutes. 2 ounces distilled Let cool 10 minutes, then strain through nonalcoholic spirits a fine-mesh sieve, pressing on the solids. (such as Ritual Refrigerate until cooled, about 1 hour. Zero-Proof Tequila 2. Make the drink: Combine the spirits, Alternative) orange sec, lime juice, bitters and ¾ ounce ¾ ounce Lyre’s Orange Sec of the blueberry-sage syrup in a cocktail ½ ounce fresh lime juice shaker with ice. Shake well. 4 dashes of orange bitters 3. Strain the drink into a rocks glass (either Merlot salt, for garnish rim the glass with merlot salt or sprinkle Edible flower, dehydrated lime some on top for garnish). Add ice. Garnish wheel and/or sage leaf, with a flower, lime wheel or sage leaf. for garnish
MADE WITH THREE SIMPLE INGREDIENTS.
ALL TOGETHER BETTER® www.landolakes.com/our-products
in the know
Star Diary
Go behind the scenes with the stars on Jaymee’s podcast. New episodes post on Fridays!
Jaymee Sire, host of the Food Network Obsessed podcast, tells us how she fuels up for a day in the studio. . . I had
loudly demanding his breakfast, so I get up to feed him.
. . Time for coffee! My boyfriend, Justin, created his own blend that we buy
. . I brainstorm ideas for posts on eisforeat.com. I started my blog in 2011 to write about my food and travel adventures, but these days it’s the first to suffer anytime I get really busy. (Which seems to be always, haha.)
. . It’s a busy week for the Food Network Obsessed pod squad! Tyler Florence is booked for Wednesday and Robert Irvine for Thursday, so I need to review the outlines and add my notes and ideas. Every interview
. . I’m
burr grinder and make coffee in a teal Le Creuset French press.
with diced
. . My agent, Jerry, tells me that Food Network Kitchen would like to book me
. . Drumroll… this week’s podcast guest is Guy Fieri! I head to the office and set up my station. We have been conducting our interviews over Zoom to make it feel like a more natural conversation. . . Guy joins the Zoom. After a quick tech check, we talk for almost an hour! He is fun and chatty and I only get through a fraction of my questions before our time is up. . . We say goodbye to
. . I shower and . Justin and I have a
for the campaign. Justin is a photographer, so we team up for my brand partnerships. (P.S.: The burger turned out awesome!)
at Porto Rico Importing Co. in Brooklyn. I’m tempted to stop for a bagel on the way home, but instead I have some sliced mini cucumbers and hummus.
. . I start dinner. We have some beautiful haddock left over from a Baja fish taco shoot, so I make one of my go-to recipes: slowly poached fish in olive oil with a kale salad.
. . I head to bed— but not before stealing a few bites of Ben & Jerry’s ice cream. Tomorrow is less busy, so maybe Mays will let me sleep in? (Probably not.)
What Gets Jaymee Through the Day
Klean Kanteen Mug “I’m a slow drinker. This keeps my coffee warm and my cold brew chilled.” 16-oz. Insulated TKWide, $30; kleankanteen.com
30
FOOD NETWORK MAGAZINE
l
Ella Cashmere Sweater “This is my go-to year-round. It helps me look put together but feels like I’m wearing pajamas.” $395; notmonday.com
JULY/AUGUST 2021
IT Cosmetics CC+ Airbrush Perfecting Powder “On days when I do minimal makeup, this is one of my fave products!” $39; sephora.com
Cougar Gold Cheese “I love this aged white cheddar. It’s made at my alma mater, Washington State University!” $25; cougarcheese.wsu.edu
CUCUMBERS: ANDREW PURCELL. HUMMUS: RYAN DAUSCH. DEVILED EGGS: JUSTIN WALKER.
. . I review
THE EXCEPTIONAL LIGHT BEER 2.6 g CARBS 90 CALS
Drink responsibly. Corona Premier® Beer. Imported by Crown Imports, Chicago, IL. Per 12 fl. oz. serving average analysis: Calories 90, Carbs 2.6 grams, Protein 0.7 grams, Fat 0.0 grams.
in the know
Star Kitchen Food Network Kitchen app star Vallery Lomas invites us into her modern Harlem kitchen. BY
ERICA FINAMORE
Vallery Lomas has become famous for her baked goods, but before she was whipping up irresistible cakes and pies on her blog foodieinnewyork .com and in classes on the Food Network Kitchen app, she was sifting through heaps of paperwork as a full-time lawyer. “One day I was in my office staring at a wall and I realized I wanted to spend the best hours of my day giving baking a real shot,” she says. She quit her job three years ago and decided to turn her attention to recipe development. Step one: Finding a new apartment with a bigger kitchen. “I couldn’t even fit a 12-cup muffin pan in my old oven,” she says. Her new space is giant by comparison, with great natural light, lots of counter space and, yes, a standard-size oven from GE. She also added baker’s racks and other storage for all of her tools and ingredients. Read on for more details about her work-from-home space. 32
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
Mixer memories Vallery has been using a KitchenAid stand mixer since her mom gave her one as a college graduation gift. She loves this red one because it adds color to the otherwise neutral kitchen.
Metallic accents Vallery says people always comment on her shiny steel backsplash. It’s easy to clean, but it also reflects light nicely, so it’s great for shooting!
Custom cookbook French finds Vallery picked up this copper caramel pot on a 2019 trip to France with her mom. They traveled to Paris to take a class in viennoiserie (pastries) at Le Cordon Bleu.
PHOTO: ALISON GOOTEE.
This recipe binder was a Christmas gift from Vallery’s mom in 1992. Over the years Vallery has written down her favorite family recipes along with some, like Alton Brown’s eggnog, transcribed from cooking shows.
Turn the page to get Vallery’s look.
in the know
Get the Look
Pick up some of Vallery’s finds for your own kitchen.
Crown Bundt Pan,
is made up of tiny stainless steel tiles. These Merola Tile Meta Subway Tiles are a close match. $15 per 11″ x 12″ sheet; homedepot.com
Vallery’s recipe book is more than 20 years old, but you can start your own with this Peach Dream Recipe Binder Kit. $30; jotandmark.com
Burlap & Barrel: Some of
34
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
KITCHEN PHOTO: ALISON GOOTEE.
Vallery bought this Bella Housewares Flower Printed Electric Kettle for her sister’s tea party–themed baby shower and has used it ever since. $120; amazon.com
M A K E I T N E W & U N I Q U E LY YO U !
PROJECTS | CAFÉ LIGHT SHADES: Rust-Oleum® Stops Rust® in Gloss Tuscan Sun and Gloss Orange ; CHAIRS: Rust-Oleum® Stops Rust® in Gloss Orange ; TABLE: Rust-Oleum® Stops Rust® in Satin French Beige ; BEVERAGE STAND: Rust-Oleum® Stops Rust® in Gloss Orange ; PLANTERS: Rust-Oleum® Painter’s Touch 2X Ultra Cover® in Satin Poppy Red , Gloss Warm Yellow , and Gloss Coral ; SERVING TRAY: Rust-Oleum® Painter’s Touch 2X Ultra Cover® in Gloss Coral . FLOWER CADDY: Rust-Oleum® Universal® in Copper Rose .
Plan your next project at rustoleum.com
BEFORE
PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.
fun cooking
Grill Some Pasta! Mix up your grilling routine this summer and try something new—like ravioli. Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in ½ cup pesto; top with basil and parmesan. Read on for more great summer recipes! —Cory Fernandez and Melissa Gaman
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
37
fun cooking
Pass the
Shichimi! Here’s how five Japanese chefs use the irresistible spice blend shichimi togarashi at home.
to compete with the fullflavored dashi broth in soba dishes, whereas Kansaistyle shichimi is milder so it won’t overwhelm the subtle-tasting dashi or kelp stock used in udon dishes, explains Hiroko Shimbo, author of The Japanese Kitchen. Take your pick, then follow these chefs’ recommendations for great ways to use it. —Audrey Morgan
“Instead of using pepperoncini in a pasta dish, add shichimi. Or try it with a drink: At my restaurant Momosan Wynwood in Miami, we have a cocktail called the Spiced Car with shichimi around the rim.” —Masaharu Morimoto Morimoto Management
SPICED CAR Moisten the rim of a glass and dip one side in shichimi togarashi. Combine 2 ounces Japanese whiskey, ¾ ounce triple sec, ½ ounce yuzu juice and a bar spoon (or teaspoon) of honey in a shaker with ice. Shake well. Add ice to the glass, then strain the drink over the ice. Garnish with lemon peel.
38
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
COCKTAIL: MIKE GARTEN; DRINK STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART. SHICHIMI AND ROAST BEEF SANDWICH: SHUTTERSTOCK. CHURROS: GETTY IMAGES. CORN: JEFF HARRIS. ICE CREAM: LEVI BROWN.
i
f you don’t have shichimi togarashi in your pantry right now, you should: Chefs will tell you that it’s a spice-cabinet essential. The complex Japanese seven-spice blend is citrusy, savory and spicy at once, thanks to ingredients like orange peel, poppy seeds and red chile pepper. Versions vary by region: Kantostyle shichimi is spicier
place of black pepper or red chile flakes in any recipe. It’s a great subtle
and Jacobsen salt. And churros with shichimi—oh, yeah!” —Yoshi Okai Otoko, Austin
It creates a cold and hot sensation in your mouth that is quite addictive.” —Fumihiro “Foo” Kanegae
—Kazu Murakami Sushi-Wa Izakaya, Charleston, SC
¼ teaspoon smoked paprika in a large bowl with a mixer until smooth.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
39
AMEthReICA
Make one of these beloved regional burgers at your next cookout. BY
AUDREY MORGAN
s there any food more quintessentially American than the burger? Although it was inspired by Germany’s Hamburg steak, burgers have been a national treasure here since the late 19th century, when they started showing up at lunch wagons and roadside restaurants across the country. Over time, regional preferences emerged—and specialty burgers like these became iconic American favorites. Try one at your next cookout!
INNESOT
A
M
Two spots in Minneapolis claim to be the birthplace of the cheese-stuffed Juicy Lucy. The 5-8 Club says it came up with the idea in the 1950s, while nearby Matt’s Bar & Grill says that in 1954, a customer requested the creation and exclaimed “That’s one juicy Lucy!” after trying it. The rule for eating one is universal: Wait before taking a bite to avoid burning your mouth on molten cheese!
ACTIVE: 30 min l TOTAL: 30 min l MAKES: 4
1. Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into eight ¼-inch-thick patties. Fold each cheese slice into quarters and place a folded slice on 4 of the patties. Top each with another patty, then form the meat around the cheese to fully enclose.
1½ pounds ground beef Kosher salt and freshly ground pepper 4 slices American or cheddar cheese 1 tablespoon vegetable oil 4 hamburger buns Ketchup, mayonnaise and/or dill pickle slices, for topping RECIPES BY
40
FOOD NETWORK MAGAZINE
l
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook 4 to 5 minutes per side for medium rare. 3. Serve the burgers on the buns and top with ketchup, mayonnaise and/or pickles. Let sit a few minutes before eating.
JESSICA D’AMBROSIO, KHALIL HYMORE AND STEVE JACKSON
JULY/AUGUST 2021
fun cooking TEXAS
ACTIVE: 30 min l TOTAL: 30 min l MAKES: 4
1
tablespoon plus 2 teaspoons vegetable oil 1 cup canned refried beans 1 pound ground beef Kosher salt and freshly ground pepper ½ cup cheese spread (such as Cheez Whiz) 4 hamburger buns 1 cup corn chips (such as Fritos), lightly crushed ½ white onion, chopped ¼ cup sliced pickled jalapeños
1. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat. Add the refried beans and cook, stirring, until heated through, about 3 minutes; set aside. 2. Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into 4 balls, then press each into a ¼-inch-thick patty. Heat the remaining 1 tablespoon vegetable oil in a large
nonstick skillet over medium-high heat. Add the burgers and cook until browned, about 3 minutes. Flip and cook 2 more minutes for medium to medium well. 3. Remove the burgers from the heat and top with the cheese spread. Spread the warm refried beans on the bottoms of the buns and top with the corn chips. Serve the burgers on the buns and top with onion and pickled jalapeños.
PHOTOS: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL.
Don’t mistake this San Antonio favorite for a vegetarian burger: The beanburger is a beef patty with refried beans, Fritos, onions and Cheez Whiz. The original, invented in the 1950s at the now-closed Sills Snack Shack, was likely inspired by refriedbean-and-guacamoletopped California burgers, but Cheez Whiz was swapped in for pricey avocados.
IN PARTNERSHIP WITH
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
41
O
HO KLA MA
ACTIVE: 25 min l TOTAL: 25 min l MAKES: 4
1½ pounds ground beef Kosher salt and freshly ground pepper 1 tablespoon vegetable oil, plus more as needed 2 onions, very thinly sliced (preferably on a mandoline) 8 slices American cheese 4 hamburger buns Ketchup, mustard and/or pickle slices, for topping
1. Preheat the oven to 250˚. Mix the beef with 1 teaspoon each salt and pepper in a large bowl, then form into 8 balls. 2. Heat the vegetable oil in a large skillet over medium-high heat. Add 2 of the beef balls and slightly flatten with a metal spatula. Place a handful of the sliced onions on each patty (you’ll use about a quarter of the onions for 2 patties—it will seem like a lot!) and flatten the beef into ¼-inch-thick patties, pressing the onions into each burger. Cook until browned on the bottom, about 3 minutes. Carefully flip the burgers along
with the onions and cook until the onions are browned and tender, about 2 more minutes. Flip the burgers again, along with the onions, and top each with a slice of cheese. Cover and continue cooking until the cheese melts, 30 seconds to 1 minute. Transfer to a baking sheet and keep warm in the oven until serving. 3. Repeat with the remaining beef and onions to make 8 burgers total, adding more vegetable oil to the skillet if needed. Serve 2 burgers on each bun with ketchup, mustard and/or pickles.
This burger was born in Oklahoma out of Depression-era resourcefulness: In the 1920s, cooks at El Reno’s Hamburger Inn used onions to stretch hamburger meat. That location has closed, but you can try a version at other El Reno restaurants like Johnnie’s Hamburgers & Coneys, Sid’s Diner and Robert’s Grill. To make one yourself, smash at least half an onion into each patty.
42
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
UTAH
ACTIVE: 25 min l TOTAL: 25 min l MAKES: 4
1 pound ground beef Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 4 slices American cheese 12 ounces thinly sliced pastrami 4 seeded hamburger buns, split and toasted Shredded iceberg lettuce, thinly sliced onions and tomatoes, and Thousand Island dressing, for topping
1. Form the beef into four 4-inch-wide patties (½ to ¾ inch thick); season with salt and pepper. 2. Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes. Flip and cook 1 minute, then top each
burger with a slice of cheese and onequarter of the pastrami. Cover and cook until the cheese melts and the pastrami is hot, about 2 more minutes for medium. 3. Serve the burgers on the buns with lettuce, onions, tomatoes and Thousand Island dressing.
The pastrami burger is a Utah staple, but it originated in California in the 1950s when Jewish locals started adding deli meat to burgers. Chef James Katsanevas served a version in Anaheim in the early ’70s, and a decade later his family opened Crown Burgers in Salt Lake City with a pastrami burger on the menu. It’s topped with Thousand Island dressing, better known in Utah as fry sauce.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
43
fun cooking NORTH
CAR
O LI N
A
ACTIVE: 45 min l TOTAL: 1 hr l MAKES: 4
FOR THE CHILI 2 tablespoons vegetable oil ½ yellow onion, chopped 1 tablespoon tomato paste 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 2 teaspoons packed dark brown sugar 2 teaspoons Worcestershire sauce 1 pound ground beef Kosher salt and freshly ground pepper ¾ cup canned crushed tomatoes FOR THE SLAW 3 tablespoons mayonnaise 2 tablespoons apple cider vinegar 1½ teaspoons granulated sugar 2 cups shredded coleslaw mix Kosher salt and freshly ground pepper
1. Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes. 2. Add the beef, ½ teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, ½ cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
FOR THE BURGERS 1 pound ground beef Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 4 slices cheddar cheese ¼ cup yellow mustard 4 sesame hamburger buns ½ white onion, chopped
North Carolinians know how to pile it on: This burger is topped with cheese, chili and onions—plus a serving of slaw. Duke’s Grill in Monroe has had a Carolina burger on its menu since 1951, but the favorite is all over the region now: Wendy’s added it to the menu in North and South Carolina locations in 2019!
IN PARTNERSHIP WITH
44
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
3. Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper. 4. Make the burgers: Mix the beef with ½ teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about ½ inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking. 5. Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.
america’s We asked, you answered: Here’s how the condiments stack up.
have four or more condiments in the fridge.
Ketchup
BURGER, KETCHUP AND MAYO DOLLOP PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO. PATTY AND BUN WITH KETCHUP AND BARBECUE SAUCE BOTTLE: GETTY IMAGES. RANCH: RALPH SMITH.
Mayo
yay no way
7% of readers decant their condiments before using them.
Just a little
love dressing (like ranch)
dip their burgers in ketchup one bite at a time!
Enough to cover the patty JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
45
fun cooking
Playing Chicken Throw some chicken on the grill—then dress it up!
Barbecue Chicken Onion-Bacon Jam
RECIPES BY
AMY STEVENSON
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.
—with—
Tandoori-Style Chicken
—with—
Cilantro-Mint Sauce
Balsamic-Honey Chicken
—with—
Peperonata
Old Bay Chicken
—with—
Tartar Sauce
Ginger-Miso Chicken
—with—
Quick Pickles
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
47
fun cooking
Barbecue Chicken with Onion-Bacon Jam
BASIC GRILLED CHICKEN CUTLETS ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4 to 6
1. Place 1¼ pounds chicken cutlets (4 to 6) between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even ½-inch thickness. Rub or marinate the chicken as directed (see individual recipes). 2. Preheat a grill to medium high and oil the grates. Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
Tandoori-Style Chicken with Cilantro-Mint Sauce For the marinade: Combine ¾ cup plain whole-milk Greek yogurt, 3 tablespoons lime juice, 2 tablespoons vegetable oil, a 1-inch piece chopped ginger, 1 chopped shallot and 2 crushed garlic cloves in a food processor. Add 1 tablespoon each garam masala and sweet paprika, 1 teaspoon turmeric and ½ teaspoon kosher salt; puree. Toss with the chicken and let marinate while you make the topping.
For the rub: Combine 2 tablespoons brown sugar, 2 teaspoons chili powder, 1 teaspoon each smoked paprika and mustard powder and ¼ teaspoon each garlic powder and cayenne. Rub on the chicken; set aside while you make the topping. For the topping: Cook 4 chopped slices thick-cut bacon in a dutch oven with olive oil over medium heat until crisp, 5 to 7 minutes. Remove to paper towels. Pour out all but about 2 tablespoons fat, then add 2 chopped onions and cook over low heat, stirring, until caramelized, 20 to 25 minutes. Add 1 teaspoon chopped thyme and 3 tablespoons bourbon; simmer 1 minute. Season with salt and pepper. Stir in the bacon, 2 tablespoons brown sugar, ⅓ cup cider vinegar, 1 teaspoon Worcestershire sauce and ¼ cup water; simmer 2 more minutes.
Ginger-Miso Chicken with Quick Pickles For the marinade: Whisk 3 tablespoons each white miso and mirin, 2 tablespoons each rice vinegar, soy sauce and chopped ginger and 1 tablespoon toasted sesame oil in a bowl. Toss with the chicken and let marinate while you make the topping.
For the topping: Puree 2 cups fresh cilantro, 1 cup fresh mint, ⅓ cup coconut milk, 1 small jalapeño, 2 tablespoons lime juice, 1 tablespoon vegetable oil and ½ teaspoon kosher salt in the food processor until smooth.
For the topping: Halve and thinly slice 2 Persian cucumbers, 1 carrot and 1 small red onion and thinly slice 1 Fresno chile; combine in a nonreactive bowl. In a small saucepan, heat a 1-inch piece sliced ginger, ½ cup rice vinegar, 1 tablespoon sugar and 1½ teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes; drain.
Balsamic-Honey Chicken with Peperonata
Old Bay Chicken with Tartar Sauce
For the marinade: Whisk 3 chopped garlic cloves, ¼ cup each balsamic vinegar and olive oil, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon kosher salt and a pinch of red pepper flakes in a shallow bowl. Toss with the chicken and let marinate while you make the topping.
For the rub: Whisk 2 tablespoons olive oil, 1 tablespoon grainy mustard, the grated zest of 2 lemons, 2 teaspoons each Old Bay and sweet paprika and ¼ teaspoon cayenne. Rub on the chicken and set aside while you make the topping.
For the topping: Toss 2 quartered bell peppers, 1 sliced red onion and ¾ cup grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, ¼ cup chopped basil, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon kosher salt and a pinch of red pepper flakes.
48
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
For the topping: Combine ½ cup mayonnaise, 1 tablespoon lemon juice, 2 tablespoons each chopped parsley and finely chopped cornichons and 2 teaspoons each grainy mustard, chopped dill and chopped capers. Refrigerate until ready to serve.
For adults with type 2 diabetes (T2D), along with diet and exercise, once-daily RYBELSUS® can help lower blood sugar
Wake Up to the Possibilities of Reaching Your A1C Goal
RYBELSUS® is proven to lower blood sugar and A1C
RYBELSUS® may help you lose some weight
®
a
:
a
: ®
• • •
®
RYBELSUS® does not increase the risk of major cardiovascular (CV) events such as heart attack, stroke, or deathb a ®
®
• • •
®
®
If eligible, you may pay as little as $10 for a 30-day prescriptionc
Textd RESULTS to 44535 to learn more about RYBELSUS® Before using Rybelsus®, tell your healthcare provider if you have any other medical conditions, including if you: •
What is Rybelsus®? ®
• •
®
• • ®
•
® ®
•
®
•
®
•
®
•
Important Safety Information ®
What is the most important information I should know about Rybelsus®?
®
® ®
®
.
• ®
What are the possible side effects of Rybelsus®? ® ®
c
®
•
d
®
®
®
• • ®
•
• ®
®
®
See cost and savings info at RYBELSUS.com, and ask your healthcare provider about RYBELSUS® today.
Brief Summary of information about RYBELSUS® (semaglutide) tablets
Rx Only This information is not comprehensive. • Talk to your healthcare provider or pharmacist • Visit www.novo-pi.com/rybelsus.pdf to obtain the FDA-approved product labeling • Call 1-833-GLP-PILL Read this Medication Guide before you start using RYBELSUS® and each time you get a refill. There may be new information. This information does not take the place of talking to your healthcare provider about your medical condition or your treatment. What is the most important information I should know about RYBELSUS®? RYBELSUS® may cause serious side effects, including: • Possible thyroid tumors, including cancer. Tell your healthcare provider if you get a lump or swelling in your neck, hoarseness, trouble swallowing, or shortness of breath. These may be symptoms of thyroid cancer. In studies with rodents, RYBELSUS® and medicines that work like RYBELSUS® caused thyroid tumors, including thyroid cancer. It is not known if RYBELSUS® will cause thyroid tumors or a type of thyroid cancer called medullary thyroid carcinoma (MTC) in people. • Do not use RYBELSUS® if you or any of your family have ever had a type of thyroid cancer called medullary thyroid carcinoma (MTC), or if you have an endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 (MEN 2). What is RYBELSUS®? RYBELSUS® is a prescription medicine used along with diet and exercise to improve blood sugar (glucose) in adults with type 2 diabetes. • RYBELSUS® is not recommended as the first choice of medicine for treating diabetes. • It is not known if RYBELSUS® can be used in people who have had pancreatitis. • RYBELSUS® is not for use in patients with type 1 diabetes and people with diabetic ketoacidosis. It is not known if RYBELSUS® is safe and effective for use in children under 18 years of age. Do not use RYBELSUS® if: • you or any of your family have ever had a type of thyroid cancer called medullary thyroid carcinoma (MTC) or if you have an endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 (MEN 2). • you are allergic to semaglutide or any of the ingredients in RYBELSUS®. Before using RYBELSUS®, tell your healthcare provider if you have any other medical conditions, including if you: • have or have had problems with your pancreas or kidneys. • have a history of vision problems related to your diabetes. • are pregnant or plan to become pregnant. It is not known if RYBELSUS® will harm your unborn baby. You should stop using RYBELSUS® 2 months before you plan to become pregnant. Talk to your healthcare provider about the best way to control your blood sugar if you plan to become pregnant or while you are pregnant. • are breastfeeding or plan to breastfeed. Breastfeeding is not recommended during treatment with RYBELSUS®. Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. RYBELSUS® may affect the way some medicines work and some medicines may affect the way RYBELSUS® works. Before using RYBELSUS®, talk to your healthcare provider about low blood sugar and how to manage it. Tell your healthcare provider if you are taking other medicines to treat diabetes, including insulin or sulfonylureas. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine.
Manufactured by: Novo Nordisk A/S, DK-2880 Bagsvaerd, Denmark RYBELSUS® is a registered trademark of Novo Nordisk A/S. © 2020 Novo Nordisk US20RYB00078 2/2020
How should I take RYBELSUS®? • Take RYBELSUS® exactly as your healthcare provider tells you to. • Take RYBELSUS® by mouth on an empty stomach when you first wake up. • Take RYBELSUS® with a sip of water (no more than 4 ounces). • Do not split, crush or chew. Swallow RYBELSUS® whole. • After 30 minutes, you can eat, drink, or take other oral medications. RYBELSUS® works best if you eat 30 to 60 minutes after taking RYBELSUS®. • If you miss a dose of RYBELSUS®, skip the missed dose and go back to your regular schedule. • Talk to your healthcare provider about how to prevent, recognize and manage low blood sugar (hypoglycemia), high blood sugar (hyperglycemia), and problems you have because of your diabetes. What are the possible side effects of RYBELSUS®? RYBELSUS® may cause serious side effects, including: • See “What is the most important information I should know about RYBELSUS®?” • inflammation of your pancreas (pancreatitis). Stop using RYBELSUS® and call your healthcare provider right away if you have severe pain in your stomach area (abdomen) that will not go away, with or without vomiting. You may feel the pain from your abdomen to your back. • changes in vision. Tell your healthcare provider if you have changes in vision during treatment with RYBELSUS®. • low blood sugar (hypoglycemia). Your risk for getting low blood sugar may be higher if you use RYBELSUS® with another medicine that can cause low blood sugar, such as a sulfonylurea or insulin. Signs and symptoms of low blood sugar may include: dizziness or light-headedness blurred vision anxiety, irritability, or mood changes sweating slurred speech hunger confusion or drowsiness shakiness weakness headache fast heartbeat feeling jittery • kidney problems (kidney failure). In people who have kidney problems, diarrhea, nausea, and vomiting may cause a loss of fluids (dehydration) which may cause kidney problems to get worse. It is important for you to drink fluids to help reduce your chance of dehydration. • serious allergic reactions. Stop using RYBELSUS® and get medical help right away, if you have any symptoms of a serious allergic reaction including itching, rash, or difficulty breathing. The most common side effects of RYBELSUS® may include nausea, stomach (abdominal) pain, diarrhea, decreased appetite, vomiting and constipation. Nausea, vomiting and diarrhea are most common when you first start RYBELSUS®. Talk to your healthcare provider about any side effect that bothers you or does not go away. These are not all the possible side effects of RYBELSUS®. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. How should I store RYBELSUS®? • Store RYBELSUS® at room temperature between 68°F and 77°F (20°C to 25°C). • Store in a dry place away from moisture. • Store tablet in the original pack. • Keep the tablet in the pack until you are ready to take it. • Keep RYBELSUS® and all medicines out of the reach of children. Revised: 01/2020
LET’S ’ BAKE! Our new cookbook is packed with recipes for all kinds of sweets, plus photos and tips their best treats ever.
Order Now!
Order at foodnetmag.com/kidsbakingbook or wherever books are sold!
RECIPES BY
52
FOOD NETWORK MAGAZINE
l
MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON
JULY/AUGUST 2021
BURGER PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART. BEANS: SHUTTERSTOCK. MUSHROOMS: RYAN DAUSCH. POTATOES, CAULIFLOWER AND CARROTS: GETTY IMAGES. PEAS AND CHICKPEAS: ANDREW PURCELL.
fun cooking
Curried Potato Veggie Burgers If you love samosas, you’ll love these burgers, too. Mashed potatoes bind the patties together, and peas and finely chopped veggies add texture.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
53
fun cooking
MUSHROOM-BEAN BURGERS
FALAFEL BURGERS
ACTIVE: 1 hr l TOTAL: 1½ hr l MAKES: 4
ACTIVE: 40 min l
FOR THE BURGERS ¼ 8 ounces portobello olive oil finely chopped 1 finely chopped 3 1 1
ground pepper drained and rinsed
¾
cup tahini brown rice
¼ cup panko 4 slices muenster cheese 4 whole-wheat hamburger buns Lettuce leaves, sliced tomato and thinly sliced Persian cucumber, for topping FOR THE RANCH SAUCE ¼ cup mayonnaise ¼ cup sour cream 1 tablespoon buttermilk 2 teaspoons apple cider vinegar ¼ teaspoon garlic powder 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives Kosher salt and freshly ground pepper 1. Make the burgers: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Remove to a plate. Add 1 more tablespoon oil to the skillet, then add the bell pepper. Cook, stirring, until lightly browned and tender, 2 to 3 minutes. Add the scallions and garlic and cook, stirring, until softened, about 1 minute. Add the beans, rice, ¾ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Transfer to a large bowl and beat with a mixer on medium-high speed until the beans are mashed and the mixture is incorporated. Add the panko and beat to combine. Season with salt and pepper, if needed. 2. Form the mushroom-bean mixture into four 4- to 4½-inch-wide patties (about ½ inch thick). Place on a plate lined with wax paper, cover and refrigerate until firm, at least 30 minutes. 3. Meanwhile, make the ranch sauce: Combine the mayonnaise, sour cream, buttermilk, vinegar and garlic powder in a small bowl. Stir until well combined. Stir in the dill and chives and season with salt and pepper, if needed. Refrigerate until ready to use. 4. Cook the burgers: Heat a large nonstick skillet over mediumhigh heat. Add the remaining 2 tablespoons olive oil. When hot, carefully add the patties and cook until browned, 4 to 5 minutes (reduce the heat slightly if the patties are browning too quickly). Carefully flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes, topping each patty with a slice of cheese during the last 2 minutes of cooking. Toast the buns, if desired. Serve the burgers on the buns with lettuce, tomato, cucumber and the ranch sauce.
54
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
FOR THE BURGERS ½ onion, roughly chopped 3 scallions, roughly chopped 1 clove garlic, smashed 1 cup roughly chopped fresh parsley 1 teaspoon ground cumin 1 teaspoon ground coriander Kosher salt and freshly ground pepper 2 15-ounce cans chickpeas, drained and rinsed ⅓ cup chickpea flour ⅓ cup olive oil, for frying 4 sesame hamburger buns Sliced dill pickles and pepperoncini, for topping 1. Make the cabbage salad: Toss the cabbage, olive oil, lemon juice, honey and mint in a medium bowl. Season with salt and pepper. 2. Make the tahini spread: Whisk together the tahini, lemon juice, and ¼ cup water. Add up to 2 more tablespoons of water until the mixture is the consistency of mayonnaise. Season with salt and pepper. 3. Make the burgers: Combine the onion, scallions, garlic, parsley, cumin, coriander and ½ teaspoon each salt and pepper in a food processor and pulse until finely chopped. Mash ½ cup of the chickpeas in a small bowl with a fork; set aside. Add half of the remaining chickpeas to the food processor and pulse until finely chopped (the mixture should look smooth but not pasty). Add the remaining whole chickpeas and pulse until roughly chopped (a few chickpeas may remain whole). 4. Transfer the food processor mixture to a large bowl; add the chickpea flour and reserved mashed chickpeas and fold together with a rubber spatula until well combined. Form the chickpea mixture into four 4-inch-wide patties (½ to ¾ inch thick). Place on a plate lined with wax paper. Loosely cover and chill for at least 30 minutes or up to overnight. 5. Heat the olive oil in a large nonstick skillet over medium heat. Add 2 patties; cook until dark brown and crisp, about 4 minutes. Carefully flip and cook until the other side is browned and the patties are hot in the center, 3 to 4 more minutes. Repeat with the remaining patties. Spread the tahini spread on the buns. Serve the burgers on the buns with the cabbage salad, pickles and pepperoncini.
fun cooking
PROMOTION
CURRIED POTATO VEGGIE BURGERS ACTIVE: 40 min l TOTAL: 1 hr 10 min l MAKES: 4
FOR THE BURGERS 1 8- to 10-ounce russet potato, pierced with a fork 4 tablespoons unsalted butter Kosher salt and freshly ground pepper 1 teaspoon cumin seeds 1 cup very finely chopped cauliflower florets and stems (from ¼ small head) 1 small carrot, quartered lengthwise and thinly sliced 1 serrano chile pepper, finely chopped (leave in the seeds) 2 tablespoons finely chopped fresh ginger 2 cloves finely chopped garlic 2 teaspoons Madras curry powder ¼ cup frozen peas ⅔ cup breadcrumbs 4 hamburger buns Lettuce leaves, sliced red onion and cilantro sprigs, for topping
@foodnetworkmag |
@foodnetmagpromo
foodnetmag.com
Home Cooks
Professionals
$10,000!
FOR THE TAMARIND KETCHUP ⅓ cup ketchup 2 teaspoons tamarind paste Kosher salt and freshly ground pepper 1. Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup. 2. Heat 1 more tablespoon butter in the same skillet over mediumhigh heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve. 3. Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about ½ inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes. 4. Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper. 5. Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together). 6. Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
56
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
Create your original spin on a blended burger using at least 25% chopped cultivated* mushrooms in the patty. Two tracks, two prizes! Show us what you’ve got by submitting your own blended burger recipe by June 25, 2021, for a chance to win big. Show off your delicious burger photos on Instagram using the hashtag
#BlendedBurgerContest Enter to win at FoodNetwork.com/blendedburgercontest *Eligible mushroom varieties include store-bought White Button, Crimini, Portabella, Shiitake, Oyster, Enoki, Beech, Maitake, Trumpet and Lion’s Mane. NO PURCHASE NECESSARY. Open to legal residents of the 50 United States and D.C., age 21 or older. Void where prohibited. Contest starts at 9:00 a.m. ET on May 3, 2021, and ends at 9:00 p.m. ET on June 25, 2021. For full official rules and to enter, visit www.foodnetwork.com/blendedburgercontest. Sponsored by Discovery Communications, LLC, 8403 Colesville Road, Silver Spring, Maryland 20910.
Food Network, BBQ Brawl, and their respective logos are trademarks of Television Food Network, G.P. © 2021 Television Food Network, G.P. All rights reserved.
ShowYour
PHOTO: YUNHEE KIM; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS.
Celebrate the Fourth with miniature flag cakes for all!
58
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
RED, WHITE AND BLUE MINI LAYER CAKES ACTIVE: 1 hr l TOTAL: 1 hr 25 min (plus cooling) l MAKES: 8
FOR THE CAKES Cooking spray 3 tablespoons unsweetened cocoa powder (not dark cocoa) ¼ cup hot water 2¾ cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1½ cups vegetable oil 1½ cups granulated sugar 1 cup buttermilk 2 large eggs 2 teaspoons pure vanilla extract 2 teaspoons distilled white vinegar Red and blue gel food coloring
FOR THE FROSTING 12 ounces cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 4 cups confectioners’ sugar ½ teaspoon salt 1½ teaspoons pure vanilla extract Assorted white sprinkles, for topping
1. Preheat the oven to 350˚. Make the cakes: Spray two 9-by-13-inch baking pans with cooking spray; line the bottoms with parchment paper and spray the parchment with cooking spray. Combine the cocoa powder and hot water in a small bowl and whisk until smooth; let cool slightly. Whisk the flour, salt and baking soda in a large bowl. Combine the vegetable oil, granulated sugar, buttermilk, eggs, vanilla and vinegar in another large bowl, then add the cocoa mixture and whisk until very smooth. Add the flour mixture and whisk until smooth. 2. Divide the batter evenly between 2 medium bowls. Whisk 2 teaspoons red food coloring into one bowl until combined. Whisk 2 teaspoons blue food coloring into the other bowl until combined; add more blue food coloring, ¼ teaspoon at a time, to make the batter royal blue. 3. Evenly spread the red batter in one pan and the blue batter in the other. Bake until the cakes spring back when gently pressed and a toothpick inserted into the centers comes out clean, about 15 minutes. Transfer to racks and let the cakes cool 10 minutes in the pans; carefully turn out the cakes onto the racks to cool completely. Remove the parchment. 4. Transfer one cake to a cutting board. Starting at the very edge of the cake, use a 3-inch round cutter to cut out 12 rounds. (Do not leave any space between the rounds when cutting.) Repeat to cut out 12 rounds from the other cake. 5. Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until well combined. Add half of the confectioners’ sugar and the salt and beat on low speed to combine. Beat in the remaining confectioners’ sugar, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and beat until combined, about 30 seconds. 6. Assemble the cakes: Spread about 2 heaping tablespoons frosting on the top of each cake round. Stack them in tiers of three, alternating red and blue layers (some cakes will have 2 blue layers and some will have 2 red). Top with sprinkles. Recipe by Steve Jackson
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
59
ummer o S e T
ICE CREAM
RECIPES FROM
60
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
FOOD NETWORK KITCHEN
PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.
These cool treats will keep you smiling all season.
fun cooking In a sweet-tooth emergency, you have permission to use frozen waffles. I love a store-bought shortcut!
Sunny Anderson’s
ICE CREAM SANDWICHES PHOTO: YUNHEE KIM; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS. SUNDAE: ANTONIS ACHILLEOS.
PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES Mix 2½ cups just-add-water pancake mix with enough water to make a stiff pancake batter. Beat 2 egg whites to medium peaks and fold into the batter. Spread half of the batter in a hot square waffle iron coated with cooking spray. Sprinkle with 1 cup chopped peanut butter sandwich cookies and cook until golden. Spray the waffle iron with more cooking spray and repeat to make more waffles; let cool. Separate the waffles into 8 squares. Sandwich with softened chocolate ice cream. Halve the sandwiches; press the edges in chopped peanuts.
BLACKBERRY-GRAPE SUNDAES Cook ¾ cup each blackberries and seedless red grapes, ⅓ cup sugar and 2 teaspoons water in a saucepan over medium heat until juicy, about 10 minutes. Remove the fruit with a slotted spoon and simmer the liquid until syrupy, about 2 more minutes. Let cool slightly. Stir the fruit back into the syrup and spoon over vanilla ice cream.
MANGO-ORANGE-VANILLA ICE CREAM CAKE ACTIVE: 50 min l TOTAL: 5½ hr l SERVES: 18 to 20
4
tablespoons unsalted butter, melted, plus more for the pan 10 graham cracker sheets, broken in half 1 1½-quart carton mango ice cream 1 1½-quart carton vanilla ice cream 1 1½-quart carton orange-vanilla ice cream Whipped cream, for topping 1. Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan.
2. Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes. 3. Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
4. Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer. 5. Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour. 6. Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
61
Dulce de leche, butter pecan, vanilla and pistachio ice cream are all great options for these sandwiches!
SALTINE ICE CREAM SANDWICHES Line a 9-inch square baking pan with parchment, leaving an overhang. Line the pan with 16 saltine crackers. Prepare an 18-ounce box dark chocolate brownie mix as the label directs; spread the batter over the crackers. Bake as directed; let cool. Top with ½ gallon softened ice cream and 16 more saltines. Freeze at least 4 hours or overnight. Remove from the pan using the parchment overhang and slice between the saltines.
STRAWBERRY SUNDAE SAUCE Combine 3 cups finely chopped strawberries, ½ cup sugar, the juice of ½ lemon and 2 tablespoons water in a saucepan. Cook over medium heat, stirring, until the berries break down, about 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla. Strain through a fine-mesh sieve into a bowl; let cool completely. Spoon over strawberry ice cream.
When I’m building the ultimate crave-worthy milkshake, the key is always this: A LOT of ice cream.
GRILLED BANANA SPLITS Cut a piece off the curved side of 4 unpeeled bananas so they’ll sit level; make a deep slit down the center of each. Open the slits and brush the inside of each banana with melted butter. Sprinkle with sugar and 1 ounce chopped semisweet chocolate each. Wrap the bananas in foil and grill over high heat until the chocolate melts, 6 to 8 minutes. Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.
62
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
Bobby Flay’s BLACKBERRY SHAKES Reserve 8 blackberries from 1 pint. Cook the rest of the berries with 2 tablespoons cane sugar in a saucepan over high heat until the berries are just starting to break down. Transfer to a bowl and let sit in another bowl of ice water to chill. Blend the cooled berries, 1 pint vanilla ice cream, 12 ounces pomegranate juice and 1 cup milk until thick and creamy. Pour into tall glasses and top with the reserved berries.
ICE CREAM SANDWICHES AND BLACKBERRY SHAKE PHOTOS: YUNHEE KIM; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS. SUNDAE SAUCE: LEVI BROWN. BANANA SPLIT: KANG KIM.
Lasheeda Perry’s
fun cooking
PROFITEROLES PHOTO: YUNHEE KIM; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS.
ACTIVE: 30 min l TOTAL: 1 hr (plus cooling) l MAKES about 24
FOR THE CHOUX PASTRY ½ cup milk ½ cup water 1 stick unsalted butter Pinch of salt 1 cup all-purpose flour 4 large eggs FOR THE SAUCE AND FILLING 8 ounces semisweet chocolate, chopped 1 cup heavy cream ¼ cup light corn syrup 2 to 3 pints ice cream (any flavor)
1. Make the choux pastry: Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone baking mat. Combine the milk, water, butter and salt in a medium saucepan and cook over medium heat until the liquid is shimmering and the butter is melted, 2 to 3 minutes. Add the flour and stir to form a dough. Cook, stirring, until the dough releases from the sides of the pan and the flour smells slightly nutty but doesn’t brown, about 3 minutes. 2. Transfer the dough to a large bowl, add 1 egg and beat with a mixer on mediumhigh speed until fully combined. Beat in the remaining 3 eggs, one at a time, to make a sticky, glossy dough. 3. Transfer the dough to a pastry bag fitted with a ½- or ¾-inch round tip. Pipe mounds of dough on the baking sheet, 1 to 1½ inches
wide and about 1 inch high, spacing them 1 inch apart; press down the pointy tops with a wet finger. Bake until deep golden and crisp, 25 to 30 minutes. Transfer to a rack and let the pastry puffs cool completely on the pan. 4. Make the chocolate sauce: Put the chocolate in a heatproof bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan over medium heat. Immediately pour over the chocolate and cover the bowl; let sit 5 minutes, then whisk until smooth. 5. Assemble the profiteroles: Cut the pastry puffs in half horizontally. Fill the bottoms with medium-size scoops of ice cream (about 3 tablespoons each). Cover with the tops and spoon the chocolate sauce all over. Serve immediately.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
63
MOCHI ICE CREAM ACTIVE: 40 min l TOTAL: 2 hr 10 min (plus 5 hr freezing) MAKES: 8
1. Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight. 2. Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need—the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It’s OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery. 3. Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour. 4. Roll out the dough into a large round or oval, about ¼ inch thick. Using a 4- to 4½-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes. 5. Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren’t sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating.
64
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
PHOTO: YUNHEE KIM; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS.
1 pint ice cream (any flavor) Cornstarch, for dusting 1 cup sweet rice or glutinous rice flour ½ cup sugar 1 cup water 1 drop food coloring (any color)
Store the sauce in an airtight mason jar in the fridge and treat yourself to random spoonfuls. It’s so good!
Jeff Mauro’s SUNDAE PHOTO: YUNHEE KIM; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS. SHERBET AND ICE CREAM SANDWICHES: LEVI BROWN. FLOAT: ANTONIS ACHILLEOS.
LOADED BUTTERSCOTCH SUNDAES Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.
BOSTON CREAM PIE ICE CREAM SANDWICHES Sandwich softened French vanilla ice cream between pound cake slices; freeze until firm. Microwave 4 ounces chopped bittersweet chocolate with 1 tablespoon shortening until melted; let cool. Dip each ice cream sandwich partway in the chocolate and freeze on a parchment-lined baking sheet until set.
GRAPE SODA SHERBET Whisk 2 cups grape soda with ½ cup each sweetened condensed milk and heavy cream. Churn in an ice cream maker until the consistency of soft serve, then transfer to a container and freeze until firm.
CARAMEL-BOURBON FLOATS Stir 1 cup sugar with 2 teaspoons lemon juice in a saucepan over medium-high heat until dissolved. Cook, swirling the pan but not stirring, until amber. Remove from the heat and carefully stir in ¾ cup heavy cream and 2 tablespoons bourbon. Return to the heat and whisk until smooth; swirl in 2 tablespoons butter. Fill glasses with scoops of vanilla ice cream and top with root beer; drizzle with the caramel sauce.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
65
fun cooking
Ice Cream
When Maneet Chauhan is on the road, she knows just where to stop for a frozen treat. aneet Chauhan lives in Franklin, TN, but she travels all over the country for her work as a chef and Food Network star. And if you follow Maneet on Instagram (@maneetchauhan), you know that wherever she ends up, she makes a detour for ice cream. She also stocks a fair amount of her favorites at home to enjoy with her husband Vivek Deora and their kids Shagun, 10, and Karma, 6. “We keep obscene amounts of ice cream around, and we’re constantly ordering more,” she says. Here are some of her top picks! —Nora Horvath
Maneet loves these ice cream– stuffed doughnuts!
san francisco
This shop’s signature treat isn’t a typical ice cream sandwich: It’s a doughnut stuffed with ice cream and topped with hot fudge or candy. Maneet says you can’t make a bad choice! Delivery available in the Bay Area; milkbombicecream.com
chicago Atlanta This oldfashioned soda fountain has been open since 1921, and “it’s my hands-down Chicago favorite,” Maneet says. She always gets a classic three-scoop sundae, served in a giant ceramic clamshell, and hand-dipped chocolates from the attached shop. (773) 384-1035
The place is known for fun flavors like coconut-jalapeño and cream cheese–guava, but Maneet prefers a scoop of the PB&J sandwich: peanut butter ice cream swirled with strawberry sauce and vanilla wafer cookie pieces. “It’s beyond words!” she says. morellisicecream.com
sandwiches are inspired by pie à la mode: Each is made with pie filling and shortbread cookies that mimic pie crust. Choose from flavors like Boston cream, Key lime and the original pecan pie. Sixpacks ship along the East Coast; peacepieworld.com
PORTRAIT COURTESY OF MANEET CHAUHAN. MILKBOMB: @FEEDMEIMEI. MARGIE'S CANDIES: KRISTEN MENDIOLA PHOTOGRAPHY. MORELLI'S: KIMBERLY MURRAY. MALAI: MORGAN IONE PHOTOGRAPHY.
Seattle
This small shop sources its ingredients from local producers, which means organic strawberries in the strawberry ice cream and locally harvested wild honey in Maneet’s favorite flavor, honey lavender. mollymoon.com
This ice cream tastes like carrot halwa!
Chattanooga
. Maneet lives two hours from this tiny spot, opened by the son of a thirdgeneration candymaker. All the ice cream mix-ins are made from scratch, down to the cookies, cakes, jams and sauces. Ships nationwide; clumpies.com
Pints from this Brooklynbased ice cream company kept Maneet and her kids happy during quarantine. They love all of the South Asian–inspired flavors, but carrot halwa, orange fennel and masala chai are favorites. Ships nationwide; malai.co
JULY/AUGUST 2021
l
Brooklyn
FOOD NETWORK MAGAZINE
67
fun cooking
Here’s the
Take an ice cream tour of America: We found the most amazing flavor in every state! NORA HORVATH
GETTY IMAGES.
BY
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
69
BLACK FOREST BROWNIE
COCONUT BLACK CURRANT
BLACK SESAME
Big Spoon Creamery, Birmingham Cherries + sweet cream = the perfect combo.
Wild Scoops, Anchorage Every scoop is studded with tart berries.
Sweet Republic, Scottsdale The color and deep nutty flavor are amazing.
Mashti Malone’s, Los Angeles The Persian shop is famous for this scoop.
Sweet Action Ice Cream, Denver Goats thrive in Colorado—thus the cheese!
GOAT CHEESE MARMALADE
TEA TIME
GOLDEN OREO COOKIE
SUNFLOWER
Walnut Beach Creamery, Milford It’s black tea with buttery shortbread cookies.
The Ice Cream Store, Rehoboth Beach This vanilla is one of 100 rotating flavors.
Barb’s Brittles, Tallahassee You can top any scoop with chocolate brittle.
TUTTI FRUTTI
OLIVE
AFTER SCHOOL SPECIAL
Leopold’s Ice Cream, Savannah Candied fruit and pecans stud this scoop.
Wing Ice Cream, Honolulu Small-batch savory flavors are the specialty.
The STIL, Boise The star: peanut butter and cookie pieces.
70
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
PHOTOS: BEN GOLDSTEIN; FOOD STYLING: MICAH MORTON.
ARKANSAS MUD Loblolly Creamery, Little Rock The secret ingredient: marshmallow cream!
fun cooking
MELANIN MAGIC
CEREMONIAL GREEN TEA
SWEET CORN
Shawn Michelle’s, Chicago It’s as rich and dreamy as it sounds.
Hartzell’s Ice Cream, Bloomington This one’s made with imperial matcha powder.
Over the Top, Pleasant Hill You’ll never want corn in another form again.
MAHOMES MAGIC
BANANA PUDDING
PETIT FOUR
Sylas & Maddy’s, Lawrence This winner is named for the local football star.
Louisville Cream, Louisville It has vanilla wafer pieces, of course!
The Creole Creamery, New Orleans This almond-flavored scoop is irresistible.
BLUEBERRY CHIPOTLE
OLD BAY CARAMEL
EARL GREY & LEMON
Rococo Ice Cream, Kennebunkport It’s made with local wild blueberries.
The Charmery, Baltimore Marylanders will put crab spice on anything!
Tipping Cow Ice Cream, Somerville This spot dishes out creative nut-free flavors.
CHERRIES MOOBILEE
RHUBARB CINNAMON ALMOND
BLACKBERRY GOAT CHEESE
Moomers, Traverse City Lots of locally grown cherries are in every pint.
Sweet Science, Saint Paul The clever shop nicknames this scoop RhCA.
Area 51 Ice Cream, Hernando This year, six pints sold at auction for $786! JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
71
GOOEY BUTTER CAKE
LEMON PIE
THAI ICED TEA
Clementine’s Creamery, St. Louis It’s inspired by St. Louis’s favorite baked good.
Sweet Peaks Ice Cream, Whitefish The owners use local dairy in every pint.
Coneflower Creamery, Omaha The classic drink tastes great in ice cream form.
Moo’s Place, Derry Big chunks of chocolate cookie dot this scoop.
Hoffman’s, Point Pleasant Beach A graham cracker base sets this one apart.
COCONUT STICKY RICE WITH MANGO
S'MORES
Icecycle Creamery, Reno It’s a fun twist on the beloved treat!
RED CHILE CHOCOLATE CHUNK
INCREDIBLE HULK
WHY SO CEREAL?
ELECTRIC SUNSHINE
Van Rixel Bros., Albuquerque Spicy food lovers, it has a kick!
Mikey Likes It, New York City Can green juice be dessert? Yes!
Two Scoops Creamery, Charlotte This tastes like frozen cereal milk.
The Silver Lining Creamery, Fargo It’s lemon and orange—and blue!
RASPBERRY KEFIR Mason’s Creamery, Cleveland It’s a star dish at this ramen/ice cream shop.
72
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
GOLDEN MILK Roxy’s Ice Cream Social, Oklahoma City It’s sweetened with local honey.
Fifty Licks, Portland Turmeric gives this one its vibrant color.
fun cooking
BLUEBERRY CARDAMOM GRAHAM
OATMEAL COOKIE
KEY LIME PIE
Weckerly’s, Philadelphia
Clementine’s, East Greenwich
Off Track Ice Cream, Charleston
This one tastes like a blueberry muffin.
It’s like the old-fashioned cookie—but better.
Every scoop includes bits of buttery crust.
ZUCCHINI BREAD
ROASTED BEETS & FRESH MINT
Leones’ Creamery, Spearfish There’s homemade zucchini bread inside.
Hattie Jane’s Creamery, Murfreesboro Yes to honeycomb candy and cacao nibs!
Lick, Austin
This counts as a vegetable, right?
MUDDY BUDDY Rockwell Ice Cream, Provo Chex bits are in this fudgy flavor.
UBE Lu Lu, Vergennes It packs an herby punch!
Austin’s Homemade Ice Cream, Ceredo The flavor is so popular, it’s also a beer!
Kelley Country Creamery, Fond du Lac Bacon and ice cream are a dynamic duo.
Full Tilt, Seattle Purple yams work wonders here!
Native berries give this its deep purple color. JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
73
© 2019 Kraft Foods
Eat in peace. For once.
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.
weeknight cookıng
Upgrade your weeknight meals with new dinnerware! Check out our Food Network + Kohl’s collection at kohls .com/foodnetwork. RECIPES BY
JESSICA D’AMBROSIO, RICHMOND FLORES, MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON AND JACKIE PARK
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
75
weeknight cooking
CHICKEN AND CORN CHOWDER
SNAPPER ESCABÈCHE
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
3 ears of corn, shucked 2 tablespoons unsalted butter 4 slices bacon, chopped 1 large onion, ¾ chopped and ¼ thinly sliced lengthwise Kosher salt and freshly ground pepper 1¼ pounds Yukon Gold potatoes, chopped 4 cloves garlic, 3 cloves chopped and 1 sliced ½ teaspoon smoked paprika 4 to 6 sprigs thyme 4 cups low-sodium chicken broth 1½ cups shredded rotisserie chicken ¾ cup heavy cream
3
tablespoons vegetable oil, plus more for brushing and for the grill 3 cloves garlic, minced 1 1-inch piece ginger, peeled and cut into thin matchsticks ½ cup coconut or rice wine vinegar ½ cup pineapple juice 3 tablespoons fish sauce ¼ cup packed light brown sugar ½ cup ketchup 1 bunch scallions 2 red bell peppers, cut into quarters Kosher salt and freshly ground pepper 4 4- to 5-ounce skin-on red snapper fillets 2 cups cooked jasmine rice
1. Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel–lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside. 2. Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes. 3. Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes. 4. Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes. 5. Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
1. Preheat a grill to medium high. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Whisk in the vinegar, pineapple juice, fish sauce, brown sugar and ketchup. Bring to a steady simmer and cook until reduced by almost half, about 10 minutes. 2. Meanwhile, combine the scallions and bell peppers in a medium bowl with the remaining 1 tablespoon vegetable oil. Season with salt and pepper and toss. Grill until well marked and tender, about 2 minutes per side for the scallions and 3 minutes per side for the peppers. 3. Score the skin side of the snapper fillets, making a few small slashes. Pat dry. Brush both sides of the fillets with vegetable oil and season with salt and pepper. Lightly oil the grill grates. Grill the fish skin-side down, covered, until it’s cooked around the edges, 3 to 4 minutes. Flip and cook through, 3 to 4 more minutes. 4. Cut the scallions into 3-inch pieces and cut the peppers into ¼-inch strips. Divide the vegetables and fish among plates. Pour some of the sauce on top and serve the rest on the side. Serve with the rice.
Per serving: Calories 570; Fat 37 g (Saturated 18 g); Cholesterol 97 mg; Sodium 968 mg; Carbohydrate 50 g; Fiber 5 g; Sugars 10 g; Protein 22 g
Per serving: Calories 508; Fat 14 g (Saturated 1 g); Cholesterol 45 mg; Sodium 1,542 mg; Carbohydrate 66 g; Fiber 3 g; Sugars 27 g; Protein 31 g
76
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
GRILLED FLATBREAD WITH SUMMER SQUASH
AIR FRYER RIBS WITH COLLARD GREENS
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
½ red onion, very thinly sliced Juice of ½ lemon Kosher salt 1 pound pizza dough, thawed if frozen All-purpose flour, for dusting 2 large or 3 medium zucchini and/or yellow squash, sliced about ¼ inch thick on an angle 5 tablespoons extra-virgin olive oil ¼ teaspoon red pepper flakes 2 tablespoons plus 1 teaspoon za’atar 1½ cups shredded low-moisture mozzarella cheese ½ cup crumbled feta cheese 1 cup fresh cilantro
1
1. Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough. 2. Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, ¾ teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate. 3. Combine 2 tablespoons za’atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za’atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes. 4. Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za’atar, a pinch of salt and the cilantro.
In the market for an air fryer? Check out foodnetwork.com/ bestairfryer for our picks!
rack baby back ribs (about 2¼ pounds), cut into four pieces (3 or 4 ribs per section) 4 teaspoons chile-lime seasoning (such as Tajín) 1 tablespoon extra-virgin olive oil ½ onion, diced 1 stalk celery, diced 1 carrot, diced 1 clove garlic, smashed Kosher salt and freshly ground pepper 1 large bunch collard greens (about 1 pound), stems removed and leaves roughly chopped ¼ cup apple cider vinegar 1 teaspoon sugar 1 cup chipotle barbecue sauce, plus more for serving 4 soft dinner rolls 1. Preheat a 6-quart air fryer to 350˚. Sprinkle the ribs with the chile-lime seasoning. Arrange in the air fryer basket in an even layer (it’s OK if they fit snugly). Cook, turning halfway through, until the ribs are browned and crisp, 25 to 30 minutes. 2. Meanwhile, heat the olive oil in a medium pot over mediumhigh heat. Add the onion, celery, carrot and garlic; cook until the vegetables are tender, 6 to 8 minutes. Season with ½ teaspoon each salt and pepper. Add the collard greens, vinegar, sugar and ¾ cup water and bring to a boil. Reduce the heat to a simmer, loosely cover and cook until the collards are tender, 20 to 25 minutes. Season with salt and pepper, if needed. 3. Transfer the ribs to a large bowl; add the barbecue sauce and toss to coat. Return the ribs to the air fryer and cook until the sauce is slightly sticky, 5 minutes. Serve with the collard greens, rolls and more barbecue sauce. Per serving: Calories 640; Fat 31 g (Saturated 10 g); Cholesterol 100 mg; Sodium 2,198 mg; Carbohydrate 53 g; Fiber 7 g; Sugars 24 g; Protein 35 g
Per serving: Calories 640; Fat 35 g (Saturated 11 g); Cholesterol 50 mg; Sodium 1,968 mg; Carbohydrate 59 g; Fiber 4 g; Sugars 5 g; Protein 20 g
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
77
weeknight cooking
GRILLED SCALLOPS WITH FARRO AND PLUM SALAD ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
1 1
cup pearled farro tablespoon grated orange zest, plus 2 tablespoons orange juice 4 teaspoons sherry vinegar ¼ cup extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 1 pound plums (about 4), pitted and thinly sliced 1 small bulb fennel, trimmed, halved and thinly sliced 1 small shallot, thinly sliced ½ to 1 jalapeño pepper, thinly sliced 1¼ pounds scallops (20 to 24 scallops) 1 teaspoon ground coriander ½ cup roughly chopped fresh mint 1. Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with ½ teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat. 2. Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and ¼ teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate. 3. Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops. Per serving: Calories 470; Fat 16 g (Saturated 2 g); Cholesterol 34 mg; Sodium 619 mg; Carbohydrate 59 g; Fiber 9 g; Sugars 13 g; Protein 26 g
RIGATONI WITH SUMMER VEGETABLES ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1 cup cherry tomatoes, halved Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil, plus more for brushing 2 cloves garlic, finely chopped 1 yellow bell pepper, halved and seeded 2 carrots, halved lengthwise 10 ounces rigatoni 1 bunch broccoli, florets finely chopped ¾ cup roughly torn fresh basil ¼ cup roughly chopped fresh chives ½ cup shaved ricotta salata cheese (about 2 ounces) 1. Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss. 2. Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss. 3. Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve ½ cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper. 4. Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata. Per serving: Calories 360; Fat 22 g (Saturated 4 g); Cholesterol 15 mg; Sodium 517 mg; Carbohydrate 34 g; Fiber 4 g; Sugars 3 g; Protein 10 g
78
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
POBLANO-AND-CHEESE–STUFFED PORK CHOPS ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
4 small sweet potatoes (about 1½ pounds) 1 large poblano chile pepper 4 ounces Oaxaca cheese, pulled into small pieces 1 scallion, thinly sliced 1 clove garlic, grated ½ teaspoon grated lime zest, plus lime wedges for serving Kosher salt and freshly ground pepper 4 bone-in pork chops (8 to 10 ounces each; ¾ to 1 inch thick) 1½ teaspoons ground cumin 2 tablespoons extra-virgin olive oil ¼ cup low-sodium chicken broth 2 tablespoons unsalted butter, cut into 4 pieces 1. Preheat the oven to 450˚. Microwave the sweet potatoes 8 minutes. Transfer to a small rimmed baking sheet and bake in the oven until the insides are soft and creamy, 20 to 25 minutes. 2. Meanwhile, char the poblano directly on a stovetop burner over medium-high heat (or broil the poblano), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, discard the stem and seeds and thinly slice. Combine in a bowl with the cheese, scallion, garlic, lime zest and a pinch each of salt and pepper. 3. With your knife parallel to the cutting board, cut a long slit into the meaty side of each pork chop going almost to the bone, 2 to 2½ inches deep. Stuff the pork with the poblano mixture and season with salt, pepper and the cumin. 4. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning once, until well browned, 5 to 7 minutes. Carefully add the chicken broth and transfer the skillet to the oven. Cook until the pork is cooked through but still a little rosy near the bone, 8 to 10 minutes. 5. Divide the pork chops and sweet potatoes among plates. Cut a slit in the top of each sweet potato and squeeze the ends together to open. Top with the butter and season with salt and pepper. Top the pork with the pan juices and serve with lime wedges.
STIR-FRIED CHICKEN WITH ASPARAGUS ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4
6 ¼ 2 1 2 2 2 2 1½
tablespoons oyster sauce cup low-sodium chicken broth tablespoons dry sherry tablespoon cornstarch teaspoons packed light brown sugar teaspoons toasted sesame oil teaspoons minced garlic (about 3 cloves) tablespoons vegetable oil bunches asparagus (about 1½ pounds), trimmed and cut into 1-inch pieces Kosher salt 1½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes 2 cups cooked brown rice 1. Whisk the oyster sauce, chicken broth, sherry, cornstarch, brown sugar, sesame oil and garlic in a small bowl. 2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and heat until shimmering. Add the asparagus, season with ½ teaspoon salt and cook, stirring occasionally, until lightly browned and crisp-tender, about 4 minutes. Remove the asparagus to a large plate. 3. Heat the remaining 1 tablespoon vegetable oil in the skillet until shimmering. Add the chicken and cook, stirring halfway through, until browned, 5 to 6 minutes. Stir in the oyster sauce mixture and simmer until it thickens slightly, 30 seconds to 1 minute. Add the asparagus and toss to coat in the sauce; season with salt. Serve with the brown rice. Per serving: Calories 450; Fat 15 g (Saturated 2 g); Cholesterol 124 mg; Sodium 1,073 mg; Carbohydrate 34 g; Fiber 4 g; Sugars 3 g; Protein 43 g
Per serving: Calories 660; Fat 38 g (Saturated 17 g); Cholesterol 167 mg; Sodium 616 mg; Carbohydrate 26 g; Fiber 5 g; Sugars 8 g; Protein 52 g
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
79
SHRIMP PANZANELLA
TORTA BURGERS
ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
2 tablespoons white wine vinegar 1 teaspoon dijon mustard 6 tablespoons extra-virgin olive oil 1 pound ripe tomatoes, roughly chopped 2 Persian cucumbers, thinly sliced 1 15-ounce can chickpeas, drained, rinsed and blotted dry 3 scallions, thinly sliced 4 cups torn stale ciabatta bread (about 1-inch pieces) 2 tablespoons jarred capers in brine, drained Kosher salt and freshly ground pepper 1¼ pounds peeled and deveined large shrimp ¾ cup roughly chopped mixed fresh herbs (such as parsley, dill and oregano)
½ cup crema or sour cream ¼ cup finely chopped fresh cilantro 2 tablespoons fresh lime juice Kosher salt and freshly ground pepper 1½ pounds ground beef Cooking spray 8 slices pepper jack cheese (about 6 ounces) 4 telera or Portuguese rolls, split ½ cup fire-roasted tomato salsa 1 cup shredded romaine lettuce 1 avocado, thinly sliced 3 radishes, thinly sliced Tortilla chips, for serving
1. Whisk the vinegar and mustard in a large bowl. Slowly whisk in ¼ cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, ¾ teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes. 2. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side. 3. Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs.
1. Mix the crema, cilantro and lime juice in a small bowl; season with salt and pepper. Combine the beef with ½ teaspoon each salt and pepper in a large bowl; mix well. Divide the mixture into 8 equal-size balls. 2. Heat a large nonstick skillet over medium heat. Lightly coat with cooking spray. Smash 4 of the beef balls into very thin patties. Add the patties to the skillet and cook, smashing them even more with a spatula, until browned, about 3 minutes. Flip the patties, top each with a slice of cheese and cook until the patties are cooked through and the cheese melts, about 2 more minutes for medium doneness. Wipe out the skillet, lightly coat with more cooking spray and repeat with the remaining beef and cheese to make 4 more patties. 3. Spread the crema mixture on the cut sides of the rolls. Place 2 patties in each roll with the salsa, lettuce, avocado and radishes. Serve with tortilla chips.
Per serving: Calories 520; Fat 20 g (Saturated 3 g); Cholesterol 268 mg; Sodium 1,022 mg; Carbohydrate 41 g; Fiber 7 g; Sugars 6 g; Protein 43 g
Pillowy telera rolls are standard for Mexican tortas, but Portuguese rolls are a great alternative.
Per serving: Calories 820; Fat 50 g (Saturated 22 g); Cholesterol 200 mg; Sodium 1,095 mg; Carbohydrate 38 g; Fiber 6 g; Sugars 6 g; Protein 47 g
80
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
weeknight cooking
Healthy Sides
COCONUT WHOLE-WHEAT BISCUITS
QUINOA SALAD WITH STRAWBERRIES
Whisk ⅔ cup each all-purpose and whole-wheat flour, ¼ cup coconut flour, 1 tablespoon baking powder and 1½ teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in ¾ cup buttermilk and knead a few times. Pat until ½ inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚, 20 to 25 minutes.
Cook 1 cup quinoa; let cool. Soak 1 thinly sliced shallot in ice water, 10 minutes. Drain and toss with the quinoa along with 2 cups baby spinach, 1 cup diced strawberries and ¼ cup chopped salted almonds. Whisk 2 tablespoons each sour cream, olive oil and cider vinegar with 1 teaspoon each sugar, poppy seeds and kosher salt; season with pepper. Toss the quinoa salad with the dressing. Let stand 10 minutes.
WARM THREE-BEAN SALAD
GRILLED CARROTS WITH HARISSA BUTTER
Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and ½ teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.
Toss 1½ pounds peeled small carrots with 1 tablespoon olive oil and a pinch each of salt and pepper. Grill over medium heat, covered, turning, until tender, 12 to 15 minutes. Mix 2 tablespoons melted butter, 1 tablespoon harissa, 2 teaspoons white wine vinegar, ½ teaspoon ground coriander and a pinch each of salt and pepper; toss with the carrots. Top with torn mint and flaky salt. Serve with lemon wedges.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
81
weeknight cooking
INSIDE THE
Test Kitchen
Our chefs dish out tips, tricks and cooking hacks.
getting soggy. But test kitchen director Steve Jackson says fresh bread will work, too: Just cut it into small pieces and bake at 300˚ until it’s dry but not browned, 15 to 20 minutes.
CURRENT OBSESSIONS
82
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
flexible lighter
plain coconut yogurt
We did a lot of grilling for this issue and discovered that a lighter with a bendable neck is perfect for lighting a charcoal chimney starter.
It’s great for smoothies, sauces or a quick snack. Plus it’s lower in sugar than most other yogurts.
TOMATOES, POBLANO AND BREAD CUBES: GETTY IMAGES. RICE NOODLES: NONA LIM. LIGHTER: BIC INC.
the fillet with a spatula as it cooks; the fish will stay flat and cook evenly.
OCTOBER 14-17 Join the country’s most celebrated chefs, food personalities and winemakers to celebrate the NYC restaurant and bar community and support New Yorkers facing severe illness and food poverty.
Tickets On Sale This Summer | NYCWFF.ORG HOSTED BY AND BENEFITING
OFFICIAL AUTOMOTIVE PARTNER
BEER AND WATER DISTRIBUTOR
EXCLUSIVE PROVIDER OF WINE AND SPIRITS
PREMIER
TITLE
PRESENTED BY AND OFFICIAL CREDIT CARD
SPONSORS
®
Must be 21 or older with valid ID to consume alcohol. The Festival promotes responsible drinking. 100% of the net proceeds benefit God’s Love We Deliver and Food Bank For New York City. Photos: Courtesy of Getty Images | Sponsors confirmed as of 5.1.21
ASC-C-00847, ASC-C-01901
www.mowisalmon.us
ASC-C-00847, ASC-C-01901
Salmon Side 30oz Skinless Salmon Portions 10oz Salmon Portion Sweet Bourbon 14oz Salmon Portion on a Cedar Plank 10oz
c i t n a l t A lmon Sa MOWI ® is a Registered Trademark of Mowi the Company and Subsidiaries.
weekend cooking Oldies but Goodies
GABRIELA HERMAN.
What makes heirloom tomatoes so special? The seeds are the secret: Heirloom tomatoes come from seeds that have been passed down for generations—and each tomato looks and tastes a little different. Pick up a mix of colors and try them in Ina Garten’s crostata on the next page.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
85
weekend cooking
r tts
Forever
Ina Garten makes a savory version of her favorite kind of tart. ’ll always remember making my first crostata. It was from my friend Johanne Killeen’s cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno it’s still one of my favorite places—and I just adore Johanne’s cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It’s divine! Over the years, I’ve played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it’s in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!
86
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
TOMATO & GOAT CHEESE CROSTATA ACTIVE: 30 min l TOTAL: 1 hr 50 min l SERVES: 4
FOR THE PASTRY 1 cup all-purpose flour Kosher salt ¼ pound (1 stick) very cold unsalted butter, diced 3 tablespoons ice water
PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.
RECIPE EXCERPTED FROM MODERN COMFORT FOOD. COPYRIGHT © 2020 BY INA GARTEN. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF RANDOM HOUSE, A DIVISION OF PENGUIN RANDOM HOUSE.
FOR THE TART 4 tablespoons (½ stick) unsalted butter 4 cups chopped leeks, white and light green parts, spun dry (4 leeks) 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 1 pound heirloom tomatoes, cored and sliced ⅜ inch thick (see note) Good olive oil 4 ounces creamy fresh goat cheese, crumbled 1 egg beaten with 1 tablespoon milk, for egg wash Chopped fresh basil leaves and chives 1. For the pastry, place the flour and ½ teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour. 2. Meanwhile, preheat the oven to 450˚. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and ½ teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside. 3. On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1½-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.
NOTE: Cut the tomatoes crosswise with a serrated knife. Use only the beautiful center slices.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
87
weekend cooking
A Beachside
Boil
Summertime in Charleston is all about seafood boils. Kardea Brown shows us how they’re done.
w
hen Kardea Brown was growing up on Wadmalaw Island outside Charleston, SC, she’d often gather with family beneath the Spanish moss–covered tree in her great-grandfather’s yard, and they would spill endless buckets of boiled crab, shrimp, sausage, corn and potatoes onto a newspaperlined table. Like crawfish boils in Louisiana and clambakes in New England, Low Country boils are a regional summer staple—they’re super fun. These days Kardea carries on the tradition with her girlfriends, hosting a boil right on the beach whenever they visit. It’s the best kind of communal eating, she says. “Instead of breaking bread, we’re breaking crab.” —Francesca Cocchi
KARDEA BROWN’S LOW COUNTRY BOIL ACTIVE: 15 min l TOTAL: 35 min l SERVES: 8 to 10
3
tablespoons seafood seasoning (such as Old Bay), plus more for sprinkling 3 pounds red-skinned new potatoes, halved if large 2 16-ounce packages kielbasa, cut into 1-inch pieces 8 ears of corn, shucked and cut into halves or thirds 4 pounds frozen crab legs 4 pounds jumbo shrimp (shells on) 2 sticks unsalted butter 5 cloves garlic, minced Kosher salt and freshly ground pepper
88
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
1. Heat an extra-large pot of water over medium-high heat (you can do this indoors or outside with a propane burner). Add the seafood seasoning and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until tender, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes. 2. Meanwhile, melt the butter in a small saucepan; remove from the heat and add the garlic and sprinkle with seafood seasoning. Drain the seafood mixture and transfer to a newspaper-lined table or a large platter. Season with salt and pepper. Serve with the garlic butter.
BROWN: COURTESY OF FOOD NETWORK. MAIN PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.
Catch Kardea’s show, Delicious Miss Brown , on Food Network.
“It’s all about the timing, so pay attention to the pot, especially when you’re cooking the shrimp. As soon as they turn opaque and pink, they’re done!”
The perfect coverage for that perfect face From the first moment you saw that face, you knew you’d do anything to protect your pet. That’s why Nationwide® makes protecting pets easy and affordable, with cash back on everything from regular checkups to emergency care.
Get a quote on the best coverage for the best pet. petinsurance.com • 855-630-7063 Products underwritten by Veterinary Pet Insurance Company (CA), Columbus, OH; National Casualty Company (all other states), Columbus, OH. Agency of Record: DVM Insurance Agency. All are subsidiaries of Nationwide Mutual Insurance Company. Nationwide, the Nationwide N and Eagle, and Nationwide is on your side are service marks of Nationwide Mutual Insurance Company. ©2021 Nationwide. 21CON8062D
Zelda, protected by Nationwide since 2018
a
a
weekend cooking
PEACHES: PAOLA+MURRAY/GALLERYSTOCK. DESSERT PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.
Turn sweet ripe peaches into pies, cookies and more.
RECIPES FROM
FOOD NETWORK KITCHEN JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
91
weekend cooking
PEACH-PECAN BARS 1. Cook 4 chopped peeled peaches with ¼ cup each water and golden syrup (such as Lyle’s) until thick and jammy, mashing if needed, about 12 minutes. 2. Combine 2 cups flour, 1 cup each finely ground pecans and confectioners’ sugar, 1 teaspoon baking powder and ½ teaspoon salt in a bowl. Work in 2 sticks cut-up softened butter until clumpy. 3. Press two-thirds of the dough into a buttered foil-lined 9-by-13-inch baking pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ until browned, 40 to 45 minutes. Let cool completely, then cut into bars.
PEACH TARTE TATIN 1. Melt 4 tablespoons butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in ½ cup sugar and a pinch of salt until it looks like wet sand. Reduce the heat to medium and add 3 large peaches (each cut into 8 wedges). Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes. 2. Meanwhile, trim the corners of 1 sheet puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top. 3. Bake at 375˚ until browned, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a plate.
92
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
DOUBLE CHOCOLATE– PEACH COOKIES 1. Whisk 1½ cups flour, ¼ cup Dutch-process cocoa powder, ¾ teaspoon baking soda and ½ teaspoon salt in a medium bowl. In a separate bowl, beat 1¼ sticks softened butter and 1 cup brown sugar with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in ¾ cup white chocolate chips and 1 finely chopped large peach. 2. Arrange 24 balls of dough (about 2 tablespoons each) about 2 inches apart on parchment-lined baking sheets. 3. Bake at 375˚ until set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
PEACH-COCONUT PANNA COTTA 1. Sprinkle one ¼-ounce packet gelatin over 1 cup milk; let bloom 5 minutes. 2. Puree 3 pitted peaches with ⅓ cup coconut water and the juice of 1 lime until smooth. Strain through a fine-mesh sieve into a saucepan and cook over medium heat until slightly thickened, 8 minutes. Add the milk-gelatin mixture, 1 cup heavy cream and ⅓ cup sugar and cook, stirring, until smooth. Let cool slightly. 3. Divide among 6 to 8 ramekins. Refrigerate until set, at least 6 hours or overnight. Top with chopped peaches.
CRÊPES WITH FLAMBÉED PEACHES 1. Lightly brush 1 crêpe with melted butter and warm in a large nonstick skillet over medium heat, 15 to 30 seconds. Flip and fold over twice to form a triangle. Repeat with 3 or 4 more crêpes. Arrange on a platter. 2. Sauté 2 sliced peaches in 4 tablespoons each butter and sugar in the same skillet over medium-high heat until tender, 3 to 5 minutes. 3. Carefully add ⅓ cup dark rum to the skillet and use a long lighter to ignite. Cook until the alcohol burns off, then stir in the juice of ½ lime. Spoon the peaches over the crêpes.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
93
weekend cooking
PEACH-BERRY SOUR CREAM PIE 1. Whisk ½ cup sour cream with ¼ cup heavy cream, 3 eggs, ⅔ cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla and a pinch of salt in a bowl, then whisk in 3 tablespoons flour. 2. Spread 2 chopped peaches and 1 cup mixed berries in a 9-inch graham cracker crust and pour in the sour cream mixture. 3. Bake at 350˚ until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.
PEACH-PISTACHIO KULFI 1. Bring 1 cup heavy cream and 12 ounces evaporated milk to a simmer in a medium saucepan. Cook, stirring often, until thickened, about 15 minutes. Stir in ¼ cup sugar, ¼ teaspoon ground cardamom and 2 pinches of salt. Let cool completely. 2. Puree the cream mixture in a blender with 3 chopped peaches; strain through a fine-mesh sieve into a bowl. 3. Divide among ten 3-ounce paper cups, then sprinkle with ¼ cup chopped toasted pistachios. Freeze until slightly frozen, 2 to 3 hours, then insert a wooden stick into each. Freeze until firm, 3 more hours.
PEACH HAND PIES 1. Combine 6 chopped peeled peaches, ½ cup water, ½ vanilla bean (seeds and pod), ¼ cup granulated sugar, 2 tablespoons brown sugar, 2 teaspoons lemon juice and a pinch of salt in a saucepan. Bring to a simmer; cook until softened, 12 to 18 minutes. Discard the vanilla bean and mash the peaches; let cool. 2. Gather 2 rounds refrigerated pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles. 3. Arrange 6 rectangles on a parchment-lined baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork. Cut a few small vents into the tops; brush with beaten egg. Bake at 425˚ until golden, 20 to 25 minutes.
OATMEAL CRISP PEACHES 1. Stir together ¾ cup rolled oats, ½ cup each flour, finely chopped pecans and brown sugar, 1 teaspoon cinnamon and ½ teaspoon salt. Stir in 1 stick melted butter until crumbly. 2. Halve and pit 6 peaches; gently press the oat mixture onto the cut sides of each. 3. Arrange the peaches in a buttered 9-by-13-inch baking dish. Bake at 400˚ until tender and the topping is golden brown, about 25 minutes. Let cool slightly; serve with ice cream and dulce de leche.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
95
special section
w
elcome, campers! Our test kitchen chefs fired up their grills and put together a fun summer program of eight outdoor cooking activities, just for you. Start with campfire popcorn or simple grilled bread and work your way up to earn advanced badges for smoking meat and making homemade sausage. We can’t distribute actual patches for your hard work, but that shouldn’t matter: You’ll have all the bragging rights you need when you serve the food.
PHILIP FRIEDMAN.
Turn the page to start earning your badges!
RECIPES BY
MELISSA GAMAN, AMY STEVENSON AND RICHMOND FLORES
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
97
• Essential Tools • grilling tongs long skewer
WHOLE GRILLED VEGETABLES ACTIVE: 15 min l TOTAL: 2 hr l SERVES: 4 to 6
medium zucchini medium red bell peppers medium head savoy cabbage, bottom core removed 1 large eggplant 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper Vinegar, chopped fresh parsley, cilantro and/or chives and chopped Calabrian chiles, for topping Flaky sea salt or smoked sea salt, for sprinkling 1. Preheat a grill to medium high and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. 2. When the grill registers 375˚ to 400˚, brush the zucchini, bell peppers, cabbage and eggplant all over with olive oil and season generously with kosher salt and pepper. Place the vegetables on the cooler side of the grill (indirect heat) with the larger end of the eggplant closest to the direct heat. Cover the grill and cook for 40 minutes. Flip the vegetables, then continue to cook, covered, until you can insert a skewer into the center of each vegetable with little to no resistance (start checking for doneness after 30 more minutes—it may take longer, depending on your grill). Remove the vegetables to a board or platter as they are ready and let rest 15 to 20 minutes. 3. Slice the vegetables, drizzle with olive oil and vinegar and top with herbs, chiles and flaky sea salt.
When you’re grilling whole vegetables that are uneven in size, place the thicker part closer to the heat source.
RECIPES BY
98
FOOD NETWORK MAGAZINE
l
RICHMOND FLORES, MELISSA GAMAN AND AMY STEVENSON
JULY/AUGUST 2021
PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART. ILLUSTRATIONS: AMY KAFFKA.
2 2 1
• Essential Tools •
long serrated knife
heavy-duty foil
CHEESY JALAPEÑO-BACON PULL-APART BREAD ACTIVE: 45 min l TOTAL: 45 min l SERVES: 4
1½ cups shredded mild yellow cheddar cheese (about 4 ounces) 1½ cups shredded pepper jack cheese (about 4 ounces) 3 slices bacon, cooked and finely chopped ¼ cup finely chopped pickled jalapeños 2 scallions, finely chopped 1 round loaf white or sourdough bread (14 to 16 ounces) 6 tablespoons unsalted butter, melted 1. Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
2. Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl. 3. Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil. 4. Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil. 5. Once the grill registers 350˚ to 375˚, set the bread in the center of the grill over low heat, cover and cook until warmed
through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.
When you cut the crosshatch pattern in the bread, be sure not to cut all the way through!
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
99
1. Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve. 2. Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill). 3. Make 2 or 3 slits crosswise on each side of the fish, cutting about ½ inch into the flesh. Season the fish inside and out with 1½ teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine. 4. Once the grill registers 425˚ to 450˚, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.
• Essential Tools •
kitchen twine
large spatula
RED SNAPPER GRILLED IN BANANA LEAVES ACTIVE: 45 min l TOTAL: 1 hr l SERVES: 4
FOR THE SAUCE 2 cups fresh cilantro 1 cup fresh mint 2 Thai bird chile peppers, stemmed and roughly chopped 1 1-inch piece fresh ginger, roughly chopped 1 scallion, roughly chopped ½ cup unsweetened coconut flakes 2 tablespoons sugar Kosher salt ½ cup canned coconut milk ¼ cup fresh lime juice (from 2 limes) 3 tablespoons vegetable oil 2 tablespoons fish sauce
100
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
FOR THE FISH 3 or 4 large banana leaves (at least 24 inches long), rinsed Vegetable oil, for brushing 1 large whole red snapper (3½ to 4 pounds), cleaned and scaled Kosher salt 1 lime, sliced 1 2-inch piece fresh ginger, sliced into coins 4 Thai bird chile peppers, halved lengthwise 4 sprigs cilantro 4 sprigs mint
Overlap the banana leaves to create one large surface for the fish.
Once you wrap the fish, tie it with damp twine—dry twine can burn on the grill.
• Essential Tools •
rotisserie grill attachment
kitchen twine
disposable drip pan
BUTTERMILK-BRINED ROTISSERIE CHICKEN ACTIVE: 1 hr l TOTAL: 3 hr 40 min (plus 4 hr brining) l SERVES: 4
Kosher salt ¼ cup packed light brown sugar 6 cloves garlic, smashed 1 tablespoon coriander seeds 2 teaspoons smoked paprika ½ teaspoon plus ⅛ teaspoon cayenne pepper 1 whole chicken (about 4 pounds) 3 cups buttermilk 2 tablespoons unsalted butter 2 tablespoons apple cider vinegar ½ teaspoon ground coriander ¼ teaspoon garlic powder 1. Make the brine: Heat 1 cup water, ¼ cup salt, the brown sugar, garlic, coriander seeds, 1½ teaspoons paprika and ½ teaspoon cayenne in a small saucepan over low heat, stirring, until the salt dissolves. Let cool completely. 2. Put the chicken in a large resealable plastic bag. Pour in the brine and buttermilk; seal the bag. Refrigerate at least 4 hours or overnight, turning once or twice.
3. About 30 minutes before grilling, remove the chicken from the brine and pat dry. Let sit at room temperature. 4. Prepare a grill with a rotisserie attachment according to the manufacturer’s instructions. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off the center burner(s); on a charcoal grill, bank the coals to the sides. 5. Combine the butter, vinegar, ground coriander, garlic powder and the remaining ½ teaspoon paprika and ⅛ teaspoon cayenne in a saucepan. Cook over low heat, stirring, until the butter is melted. Set aside. 6. Truss the chicken with kitchen twine: Tie the legs together and tie the wings close to the body so the chicken is a round shape. Once the grill registers 325˚ to 350˚, slide the chicken onto the rotisserie spit. Insert the prongs on the rod into the chicken so it’s snug; secure with the thumbscrews. (If the twine loosens, tie again.) Place the rod onto the rotisserie with a drip pan underneath; turn the rotisserie on.
7. Cover the grill and cook, basting the chicken with the butter mixture every 30 minutes, until a thermometer inserted into the thigh registers 165˚ and the skin is browned and crisp, 2 to 2½ hours. (If using a charcoal grill, add coals as needed to maintain a temperature of 325˚ to 350˚.) 8. Turn off the rotisserie. For a gas grill, turn off the grill and let the chicken rest on the rod for 10 minutes before carving. For charcoal, lay the chicken, on the rod, on a foil-lined baking sheet and let rest 10 minutes before carving.
Bank the coals to the sides and put a drip pan in the middle so it will catch any juices from the chicken and prevent flare-ups.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
101
102
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
• Essential Tools • stand mixer
meat grinder attachment
stuffer attachment
sterilized needle
kitchen twine
metal skewers (for coils)
GRILLED LONGGANISA ACTIVE: 4½ hr l TOTAL: 6½ hr (plus 5 hr chilling) l SERVES: 8 to 10
1. Separate the casings and rinse well, then transfer to a bowl and cover with cold water; soak 30 minutes. Drain and rinse the casings, then run water through the insides. Return the casings to the bowl, cover with cold water and refrigerate until ready to use. 2. Toss the pork shoulder, pork belly, garlic, brown sugar and 3 tablespoons each salt and pepper in a large bowl. Spread out on a baking sheet and freeze until cold but not frozen, 30 minutes to 1 hour. 3. Meanwhile, heat the vegetable oil and annatto seeds in a small saucepan over medium heat until the oil bubbles around the seeds, about 2 minutes. Remove from the heat and let cool. Strain the oil through a fine-mesh sieve into a small bowl. Mix the soy sauce and vinegar in a separate bowl and refrigerate until ready to use. 4. About 30 minutes before making the sausage, chill all parts of the meat grinder attachment of a stand mixer in the freezer.
5. Fit the grinder with a coarse-grind die. Set a large bowl in a larger bowl of ice and position under the grinder. Feed the pork mixture through the grinder on the second lowest speed into the bowl. 6. Transfer half of the ground meat to the stand mixer bowl. Beat with the paddle attachment on low speed, slowly adding half of the annatto oil and half of the soy sauce mixture, 2 to 3 minutes; transfer to a separate bowl. Repeat with the remaining ground meat, annatto oil and soy sauce mixture; combine all the sausage in one bowl, cover and refrigerate at least 5 hours. 7. Set up a sausage stuffer attachment with a large tube. Lightly coat the tube with vegetable oil and slide a casing over it until 4 inches are left at the end; tie in a knot. Fill the sausages (see directions at right for coils and links). Prick holes in the sausages every inch with a sterilized needle and refrigerate until ready to grill. 8. About 30 minutes before grilling, let the sausages sit at room temperature. Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. Once the grill registers 325˚ to 350˚, lightly brush the sausages with vegetable oil and place on the cooler side of the grill (indirect heat). Cook, covered, flipping once, 20 minutes. Move the sausages to direct heat and cook, flipping often and moving the sausages around to prevent flare-ups, until browned and a thermometer inserted into the centers registers 155˚, 10 to 30 more minutes. Let rest 10 minutes before serving.
To control how much meat goes into the casing, apply pressure at the tip of the stuffer tube.
To make coiled sausages easier to handle on the grill, skewer with 2 long metal skewers in an X.
2 to 4 hog casings, plus more if needed (some may tear) 4 pounds boneless pork shoulder, cut into ¾-inch cubes 2 pounds skinless pork belly or pork fatback, frozen until firm, then cut into ¾-inch cubes 1 head garlic, minced 1½ cups packed light brown sugar Kosher salt and freshly ground pepper ½ cup vegetable oil, plus more for the stuffer attachment and the grill ½ cup annatto seeds ¼ cup soy sauce ¼ cup coconut vinegar or distilled white vinegar
TO MAKE COILED SAUSAGES: Put half of the ground sausage mixture in a bowl set in a larger bowl of ice, then start filling the stuffer, packing in the meat to prevent air pockets. Turn the mixer to medium-low speed and start stuffing the first casing, adding more of the meat mixture when the compartment is about half empty. If air pockets form, pop the casing with a sterilized needle, then gently squeeze the filling to fill any voids. Do not overfill the casing—it should be able to bend and flex. Once the first casing is full, slide it off the stuffer tube and tie a knot to seal; trim off any excess casing. Repeat to make another long sausage. Coil each sausage into a spiral and skewer each with 2 long metal skewers in an X. TO MAKE SAUSAGE LINKS: Follow the directions above for filling the sausages, but use only one-quarter of the ground sausage mixture per casing. Repeat to make 4 long sausages (do not coil). Separate the sausages into links by pinching the sausage every 4 inches; twist the casings in opposite directions to make links. Tie with kitchen twine, if desired.
For links, twist the casing in opposite directions every 4 inches. Use twine to tie off the sections, if desired.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
103
• Essential Tools • hickory wood chips smoke box (if using a gas grill) spatula or tongs instant-read thermometer
HICKORY-SMOKED PORTERHOUSE STEAKS ACTIVE: 45 min l TOTAL: 5 hr l SERVES: 4 to 6
2
2-inch-thick porterhouse steaks (about 3 pounds each) 1½ teaspoons sugar Kosher salt and coarsely ground pepper Flaky sea salt, for sprinkling
Wood chips should go over direct heat. On a charcoal grill, sprinkle the chips over the coals.
104
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
On a gas grill, put the chips in a smoke box and set on the grates over direct heat.
1. About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered. 2. Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1½ cups hickory wood chips in water, 30 minutes; drain. 3. Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals. 4. Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instantread thermometer inserted into the centers registers 110˚, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm. 5. Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ to 450˚, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ for medium rare, 10 to 15 minutes. 6. Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.
• Essential Tools •
disposable aluminum cake pan
heavy-duty foil
grilling tongs
GRILLED KETTLE CORN ACTIVE: 20 min l TOTAL: 20 min l SERVES: 2 to 4
⅓ cup popcorn kernels 1 tablespoon vegetable oil 2 teaspoons sugar ¾ teaspoon fine salt Smoked sea salt, for sprinkling 1. Preheat a grill to medium high. (If using a charcoal grill, make sure that the coals are several inches below the grate.) 2. Combine the popcorn, vegetable oil, sugar and fine salt in an 8- to 9-inch round disposable aluminum cake pan and stir to coat. Tear off two 18-inch-long sheets of heavy-duty foil. Crimp the end of one sheet around the rim of the pan on one side, then crimp the other end of the foil on the opposite side of the pan, leaving 5 to 6 inches of room above the kernels
so they have room to pop. Rotate the pan 90 degrees and repeat to crimp the second sheet of foil onto the pan, perpendicular to the first, making sure that the entire edge is well sealed. The foil should create a dome over the top of the pan. 3. Once the grill registers 350˚ to 375˚, put the pan on the grill. Wait until you hear sizzling, about 2 minutes, then, using tongs, start shaking the pan frequently until the popcorn starts to pop, 3 to 5 minutes (it’s important to keep the pan moving so the sugar doesn’t burn before the kernels start to pop). Continue to cook, shaking almost constantly, until the popping subsides, 3 to 5 more minutes. 4. Remove the pan from the heat and let stand a few minutes. Carefully cut an X into
the top of the foil and peel back the layers to expose the popcorn. Sprinkle with smoked sea salt. The popcorn will feel slightly sticky at first but will become crisp as it cools.
Popcorn needs room to pop: Form a dome over the pan using two crisscrossed sheets of foil; crimp against the edge of the pan.
JULY/AUGUST 2021
l
FOOD NETWORK MAGAZINE
105
• Essential Tools • cast-iron skillet metal bowl
SKILLET BROWNIE ACTIVE: 20 min l TOTAL: 1 hr 20 min SERVES: 8 to 10
1 ½ ⅓ 2 1 ½ ⅓ ½ ¼ ½ ½ ⅓
stick unsalted butter, plus more for the skillet cup granulated sugar cup packed light brown sugar large eggs teaspoon pure vanilla extract cup all-purpose flour cup unsweetened Dutch-process cocoa powder teaspoon salt teaspoon baking powder cup milk chocolate chips cup cold heavy cream cup marshmallow cream
1. Preheat a grill to medium and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. 2. Lightly butter the bottom and sides of a well-seasoned 10-inch cast-iron skillet. Melt the butter in a metal bowl over indirect heat on the grill; let cool slightly. Whisk in the granulated sugar, brown sugar, eggs and vanilla until smooth. Add the flour, cocoa powder, salt and baking powder and whisk until well combined. Stir in the chocolate chips. Spread the batter in the skillet. 3. Once the grill registers 325˚ to 350˚, set the skillet on the cooler side of the grill (indirect heat), cover the grill and cook until the edges of the brownie are set and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the grill and let the brownie cool in the skillet at least 20 minutes. 4. Meanwhile, beat the heavy cream to soft peaks in a medium bowl with a mixer on medium-high speed. Add the marshmallow cream and continue beating to firm peaks. Serve the brownie with the whipped cream. Make your grill act like an oven: Place the brownie over indirect heat and cover the grill as it bakes.
106
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
contest
Just Add Color!
Color this basket of Chopped ingredients and you could win big.
a
s if cooking from a Chopped mystery basket isn’t tough enough, Food Network has invited Alton Brown to throw in a few more curveballs for five special episodes. In Chopped: Alton’s Maniacal Baskets, the star challenges competitors with unexpected combos like the doozy below: black limes, rock candy, frozen rhubarb and a musk stick marshmallow tart (a pink Australian dessert).
Alton’s Maniacal Baskets starting Tuesday, June 22, on Food Network, and stream all prior seasons of Chopped on discovery+.
FIRST INS W PLACE How to enter: Color this Chopped basket—on this page, a photocopy or a page printed from foodnetwork.com/justaddcolor. 2 Go to foodnetwork.com/justaddcolor and submit a scan or photo of your finished work. The winner will receive $500 and three runners-up will each receive $50.
NO PURCHASE NECESSARY TO ENTER OR WIN. Just Add Color Contest. Sponsored by Hearst Communications, Inc. Beginning June 18, 2021, at 12:01 a.m. ET, through July 31, 2021, at 11:59 p.m. ET ( the “Entry Period” ), go to foodnetwork.com/justaddcolor on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, email address and a scanned copy or photo of your completed version of the work that appears in the July/August 2021 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/justaddcolor.
ILLUSTRATION: JIM SCHUESSLER.
$500!
Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, President & Treasurer, Hearst Magazines Group; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2021 Food Network Magazine, LLC. “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of Television Food Network, G.P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by email. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 14 No. 6. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.
108
FOOD NETWORK MAGAZINE
l
JULY/AUGUST 2021
5 BENEFITS. 1 BOTTLE. SMOOTH. STRONG. SHINY. SILKY. SOFT.
UNCAP THE LOVE™
SCAN TO BUY
©2021 PURE LEAF logo ® is a registered trademark of the Unilever Group of Companies used under license.
Favorite
Summer Party Foods
summer favorites ACTIVE: 15 min l TOTAL: 30 min l MAKES: 12
24 frozen waffle fries 4 slices bacon ¼ cup spicy mayonnaise Shredded iceberg lettuce, for topping 2 plum tomatoes, sliced into 12 rounds
1. Preheat the oven and bake the waffle fries as the label directs. 2. Meanwhile, cook the bacon in a large skillet over medium heat, turning, until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate to drain.
3. Break each bacon slice into thirds. Spread the mayonnaise on half of the waffle fries. Top each with some lettuce, a tomato slice and a piece of bacon. Top with the remaining waffle fries. Secure with toothpicks.
PHOTOGRAPHER: ANTONIS ACHILLEOS.
WAFFLE-FRY BLTS
PRESENTED BY
summer favorites
CREAMY SPINACH-HERB DIP ACTIVE: 15 min l TOTAL: 15 min l SERVES: 4 to 6
1 1 4 1
tablespoon unsalted butter small shallot, thinly sliced cups baby spinach 5-ounce package garlic-and-herb cheese spread ¼ cup half-and-half Kosher salt and freshly ground pepper Pita chips, for serving
PHOTOGRAPHER: RALPH SMITH.
1. Melt the butter in a large nonstick skillet over mediumhigh heat. Add the shallot and cook, stirring, until tender, about 4 minutes. 2. Add the spinach and cook until wilted, about 2 minutes. Let cool, then squeeze out the excess liquid. Finely chop the spinach mixture. 3. Stir the spinach mixture, cheese spread and half-and-half together in a medium bowl until combined. Season with salt and pepper. Serve with pita chips.
PRESENTED BY
2
FOOD NETWORK MAGAZINE
summer favorites
BACON CHEESEBURGER SLIDERS
1. Cook the bacon in a large skillet over medium heat, turning, until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate to drain. Break each piece of bacon in half. Wipe out the skillet. 2. Form the beef into twelve 3-inch-wide patties. Season with salt and pepper. Heat the skillet over medium-high heat and coat
with vegetable oil. Working in batches, add the patties and cook until browned, 3 to 5 minutes per side, topping each patty with a piece of cheese during the last minute of cooking. 3. Spread ketchup and mayonnaise on the bottoms of the buns. Serve the sliders on the buns; top with pickles and the bacon.
PHOTOGRAPHER: RYAN DAUSCH.
6 slices bacon 1½ pounds ground beef Kosher salt and freshly ground pepper Vegetable oil, for the pan 6 slices cheddar cheese, halved 12 slider buns Ketchup, mayonnaise and pickle slices, for topping
ACTIVE: 20 min l TOTAL: 20 min l MAKES: 12
PRESENTED BY
4
FOOD NETWORK MAGAZINE
THERE’S A HEINZ KETCHUP
FOR EVERYONE. Isn’t that magical?
summer favorites
BAJA FISH TACOS
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
1. Heat 3 inches of vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375˚. Meanwhile, make the slaw: Toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season with salt. 2. Warm the tortillas in a dry skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
3. Mix the flour and chili powder in a shallow bowl; season with salt and pepper. Coat the fish in the flour mixture, shaking off any excess. Fry the fish in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel–lined plate to drain. Season with salt. 4. Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
PHOTOGRAPHER: ANTONIS ACHILLEOS.
Vegetable oil, for frying ¼ head red cabbage, thinly sliced (about 1½ cups) ½ cup fresh cilantro, roughly chopped Juice of 1 lime, plus wedges for serving 2 tablespoons honey or agave nectar ½ cup mayonnaise Kosher salt 12 corn tortillas ¾ cup all-purpose flour ½ teaspoon chili powder Freshly ground pepper 1¼ pounds skinless halibut fillet, cut into ½-by-2-inch pieces 1 avocado ½ cup fresh salsa
PRESENTED BY
6
FOOD NETWORK MAGAZINE
THE EXCEPTIONAL LIGHT BEER 2.6g CARBS 90 CALS
Drink responsibly. Corona Premier® Beer. Imported by Crown Imports, Chicago, IL. Per 12 fl. oz. serving average analysis: Calories 90, Carbs 2.6 grams, Protein 0.7 grams, Fat 0.0 grams.
summer favorites
INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES FOR THE CHICKEN 1½ pounds skinless, boneless chicken thighs 1 teaspoon chili powder Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 small red onion, chopped 2 cloves garlic, minced ⅓ cup pineapple preserves 2 tablespoons plus 2 teaspoons yellow mustard Pinch of cayenne pepper 1 teaspoon apple cider vinegar 6 Hawaiian hamburger buns, toasted
position and let the steam release. Carefully unlock and remove the lid. Transfer the chicken to a plate and shred the meat into large chunks with two forks. 3. Set the pot to sauté on high. Bring the sauce to a simmer and cook until reduced by about half, 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper. 4. Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with ½ teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper. 5. Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.
PHOTOGRAPHER: RYAN DAUSCH.
FOR THE SLAW 1 14-ounce bag shredded coleslaw mix 1 red bell pepper, thinly sliced Kosher salt and freshly ground black pepper ⅔ cup unsweetened coconut flakes, toasted 1 scallion, thinly sliced ¼ cup chopped fresh cilantro ⅓ cup mayonnaise 2 tablespoons apple cider vinegar Vegetable chips, for serving
1. Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set a 6-quart Instant Pot to sauté on high. When the display indicates the pot is ready, add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the sauté setting. 2. Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 6 minutes. When the time is up, carefully turn the steam valve to the venting
ACTIVE: 25 min l TOTAL: 1 hr l SERVES: 6
PRESENTED BY
8
FOOD NETWORK MAGAZINE
Backyard Grill
HEROES.
EVERYTHING’S BETTER BETWEEN KING’S HAWAIIAN BREAD. LOOK FOR US IN THE BAKERY & IN-STORE DELI SECTIONS. KING’S HAWAIIAN ® is a registered trademark of King’s Hawaiian Holding Co., Inc. ©2021 King’s Hawaiian Holding Co., Inc.
summer favorites
BARBECUE CHICKEN PIZZA
1. Place an inverted baking sheet on the lowest oven rack and preheat to 500˚. 2. Lightly flour a large cutting board or another inverted baking sheet. Stretch the pizza dough into a 9-by-15-inch rectangle on the board or baking sheet.
3. Brush the dough with the barbecue sauce, then top with the chicken, scallions, jalapeños and cheese. Slide the pizza onto the hot baking sheet in the oven and bake until the cheese is melted and the crust is golden, about 15 minutes.
PHOTOGRAPHER: CHARLES MASTERS.
All-purpose flour, for dusting 1 pound pizza dough, at room temperature ¼ cup barbecue sauce 1 cup shredded cooked chicken 2 tablespoons sliced scallions 2 tablespoons sliced red and/or green pickled jalapeños 1 cup shredded cheddar jack cheese blend
ACTIVE: 20 min l TOTAL: 35 min l SERVES: 6 to 8
PRESENTED BY
10
FOOD NETWORK MAGAZINE
Hold for applause.
© 2021 Kraft Foods
summer favorites
6 ears of corn, husked 2 sprigs thyme 2 sprigs basil 2 sprigs rosemary Kosher salt and freshly ground pepper 4 tablespoons unsalted butter, cut into pieces
ACTIVE: 10 min l TOTAL: 40 min l SERVES: 6
1. Preheat a grill to medium high. Lay out two large sheets of foil and top each with 3 ears of corn. Add a sprig each of thyme, basil and rosemary to each and season the corn with salt and pepper. Add 2 tablespoons butter to each foil packet.
PRESENTED BY
12
FOOD NETWORK MAGAZINE
2. Wrap the corn in the foil, crimping to seal, then wrap again in another sheet of foil. 3. Grill the foil packets until the corn is tender, about 15 minutes per side. Carefully open the packets to serve.
PHOTOGRAPHER: ANNA WILLIAMS.
FOIL-PACKET HERBED CORN
STEAK FAJITAS WITH VEGETABLES
EASY PREP. EASY COOK. EASY CLEAN. © 2021 Reynolds Consumer Products LLC
Tough and durable to prevent rips and tears. It’s dinner made easy.
summer favorites
GRILLED POTATOES WITH BLUE CHEESE DRESSING
1. Put the potatoes in a large saucepan and add just enough water to cover. Bring to a simmer and cook until the potatoes are just tender, about 20 minutes. Drain and pat dry. Toss the potatoes with the olive oil and 1 tablespoon salt. 2. Preheat a grill to medium high. Put the potatoes in a grilling basket (or on a wire
rack set on the grill grates). Grill, turning often, until golden and crisp, about 10 minutes. Let cool slightly. 3. Meanwhile, whisk the sour cream, blue cheese and buttermilk in a small bowl; season with salt and pepper. Drizzle the dressing over the potatoes. Top with carrot, celery, celery leaves and more blue cheese.
PHOTOGRAPHER: CON POULOS.
2½ pounds baby red potatoes 2 tablespoons extra-virgin olive oil Kosher salt ½ cup sour cream ½ cup crumbled blue cheese, plus more for topping ⅓ cup buttermilk Freshly ground pepper Sliced carrot, celery and celery leaves, for topping
ACTIVE: 20 min l TOTAL: 45 min l SERVES: 6
PRESENTED BY ®
14
FOOD NETWORK MAGAZINE
3-Step Little Potato Salad
Easy as... 1
2
3
for five minutes in kit provided. Let cool.
chopped green onions, and 1/2 cup mayonnaise.
potatoes . Stir gently. Serve.
No-peel, no-chop, microwaveable potatoes. Easier than you thought. Scan here
LittlePotatoes.com/123
PROMOTION
t Shop for your favorites online or at your local supermarket.
PANTRY
PROMOTION
summer favorites
CHERRY AND PEACH GALETTE 2 1 2
tablespoons unsalted butter large egg sheets frozen puff pastry, thawed (one 17- to 18-ounce package) 3 tablespoons all-purpose flour, plus more for dusting ½ cup sugar ¼ teaspoon ground allspice 2 teaspoons pure vanilla extract ½ teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice 2½ cups cherries (about 1 pound), pitted and halved 2 ripe peaches, peeled, pitted and cut into ½-inch-thick wedges
1. Butter a baking sheet with 1 tablespoon butter. Beat the egg with 1 tablespoon water. Unfold 1 sheet puff pastry on a floured surface and brush with the egg wash. Unfold the other sheet of pastry and lay it on top; press the sheets together with a rolling pin, then roll out into a 14-inch square. Transfer to the buttered baking sheet and refrigerate until firm, about 30 minutes. (Refrigerate the leftover egg wash for brushing the galette.) 2. Meanwhile, position a rack in the lower third of the oven and preheat to 450˚. Combine the sugar, allspice, vanilla, lemon zest and lemon juice in a large bowl; transfer 2 tablespoons of the mixture to a small bowl and set aside for sprinkling. Add the cherries, peaches and 3 tablespoons flour to the remaining sugar mixture and toss. PRESENTED BY
18
FOOD NETWORK MAGAZINE
3. Trim the edges of the pastry with a pizza wheel or sharp knife to make a 12-inch round. Spoon the cherry mixture in the center, leaving a 2-inch border. Cut the remaining 1 tablespoon butter into small pieces and scatter on top. Fold in the pastry edges over the filling, pleating as needed. 4. Bake the galette until puffed and golden, about 20 minutes. Reduce the oven temperature to 350˚. Remove the galette from the oven, brush the crust with the reserved egg wash and sprinkle with the reserved sugar mixture. Return to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes (depending on the juiciness of the cherries). Transfer to a rack and let cool at least 10 minutes so the filling sets.
PHOTOGRAPHER: ANDREW PURCELL.
ACTIVE: 25 min l TOTAL: 2 hr (plus cooling) l SERVES: 6
summer favorites
STRAWBERRIES-AND-CREAM TART FOR THE CRUST 2 tablespoons vegetable oil 1 large egg plus 1 egg yolk 2 tablespoons cold whole milk 1 teaspoon apple cider vinegar 1¼ cups all-purpose flour ⅛ teaspoon baking powder 3 tablespoons granulated sugar ½ teaspoon salt 6 tablespoons cold unsalted butter, cut into ¼-inch cubes
1. Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour. 2. Transfer the dough to a 9-inch round tart pan with a removable bottom and pat into the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary. 3. Preheat the oven to 350˚. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until the crust is golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush
over the crust and bake 5 more minutes. Transfer to a rack to cool completely. 4. Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining ¼ cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour. 5. Before serving, top the tart with the strawberries and dust with confectioners’ sugar.
PHOTOGRAPHER: CON POULOS.
FOR THE FILLING 1 teaspoon unflavored gelatin powder ¼ cup granulated sugar 1 vanilla bean, split lengthwise and seeds scraped out 1¼ cups cold light cream 1 quart strawberries, hulled and cut into ½-inch pieces Confectioners’ sugar, for dusting
ACTIVE: 45 min l TOTAL: 2 hr 25 min l SERVES: 6 to 8
PRESENTED BY
20
FOOD NETWORK MAGAZINE
MADE WITH THREE SIMPLE INGREDIENTS.
ALL TOGETHER BETTER® www.landolakes.com/our-products
© HDIP, Inc.
Luxury is where you are.