Food Network Magazine September 2013 by Gabriel Collier

COOK LIKE A STAR!

Guy’s

Sunny’s

Tyler’s

HOMEMADE PIZZA

CHEESY CHIMICHANGA

STEAK SALAD

easy! 118 THIS IS

new recipes

50 CHICKEN DINNERS

Peach Cobbler! MAKE YOUR OWN

VEGGIE CHIPS Bonus kids section!

TASTY 10-MINUTE PESTO

FUN POPCORN TREATS

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MAKE CASSOULET ON A TUESDAY

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Food Network Magazine WorldMags.net

Contents S EP T EM B ER 20 13

This issue is loaded with fresh fruit! Roasted Fig Sundaes pg. 117

Peach Plum Cobbler pg. 159

THIS PAGE, PHOTO: KANG KIM; FOOD STYLING: KAREN EVANS. COVER, CUPCAKE: ANNA WILLIAMS.

Apple Mustard Chicken pg. 108

Blueberry Cheesecake Galette pg. 115

Melon Salad with Bourbon-Maple Vinaigrette pg. 142

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

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SEPTEMBER 2013

â&#x2014;?

FOOD NETWORK MAGAZINE

Contents

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

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102

135

124

In the Know

12 14 24 26 29 30 172

Recipe Index To Your Health Editor’s Letter Calendar Reader Letters You Asked Good Question

Weeknight Cooking

33 Sew Much Food t Some crafty knitters 3 are turning yarn into full-blown meals.

71 Weeknight Dinners t These meals are ready in no time.

3 Food News t Discover fun facts and 35 cool new products.

94 Easy Sides t Complete any dinner with one of our simple dishes.

3 38 Know It All: Banh Mi t Catch up on the biggest trend in sandwiches.

98 Hot Tips t Snag helpful cooking advice from Food Network Kitchens.

40 Pretty Dry t Accent your kitchen with one of these stylish tea towels.

102 Mix & Match Pesto t Make the most of fresh herbs with this quick recipe.

44 Star Kitchen t Jessica Seinfeld shows us her Hamptons guesthouse kitchen.

108 50 Chicken Dinners t Find dozens of new ways to cook a weeknight staple.

Fun Cooking 49 Breakfast Break t Turn your favorite cereal into hard candy.

BONUS RECIPES

50 Which Side Are You On? t Take your pick: cake or yeast doughnuts. 54 Piece of Cake! t Our giant ice cream sandwich feeds more than 20 people! 57 Can You Salt It? t Some unlikely foods taste better with a sprinkle of salt. 63 Pop Stars t Make your own soda: You won’t find these flavors on the shelf.

50 Chicken Dinners PHOTOGRAPHS BY

66 Wake-Up Call t Whip up homemade yogurt for a change.

SANG AN

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Contents

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113

144

Bake cookies with popcorn! See page 168.

149 Party Time 135 Paper Work t Serve crudités in fun pouches at your next get-together. 136 Field Day t Jose Garces shares recipes inspired by his family’s farm. 146 Thin Is In t Turn veggies into healthful chips. 148 Serious Salads t Get hearty dinnersalad recipes from Food Network stars. 157 Sweet as Pie t Bake an easy fruit dessert for a summer celebration.

128 On the Road Weekend Cooking

161 Free Fall t See where you can find free fruit and vegetables.

111 Weekend Dinners t Try one of these menus for an end-of-summer party.

163 Saluting the Kernel t Try a few recipes from America’s biggest popcorn festival.

120 Texan at Heart t Sunny Anderson shares some favorite Tex-Mex recipes.

170 On the Run t See how some foodindustry stars train for marathons.

128 Make Some Dough! t Guy Fieri prepares pizza from scratch. 130 Try This at Home t Learn how to preserve tomatoes while they’re at their best.

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SEPTEMBER 2013

Contest 176 Name This Dish! t Enter this month’s recipe-naming contest.

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WorldMags.net A p a r k i s a g i ft . (Pass it on.)

ph oto : da rcy k i e f e l

Somewhere, not far from where you live, The Trust for Public Land is protecting the places that make your community specialâ&#x20AC;&#x201D;from neighborhood playgrounds, gardens, and trails to vast wilderness escapes. Visit tpl.org today and preserve the gift of parks for generations to come.

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WorldMags.net Recipe Index APPETIZERS, SNACKS AND SAUCES 147

166

113

146

131

176

Acorn Squash Chips

Caramel Corn

Cheese Plate with Grape Tapenade

Eggplant Chips

Jarred Tomatoes

“Name This Dish!” Stacked Salad

146

147

Red Cabbage Chips

Tomato Chips

Zucchini Chips

BREAKFAST AND BRUNCH 50

124

Cake Doughnuts

Homemade Yogurt

San Antonio Migas

Stir-Fry Frittata

154

149

Yeast Doughnuts

50 Bonus Recipes!

SOUPS AND DINNER SALADS 90

113

Page 108

Butternut Squash Posole

Gazpacho with Cilantro Oil

152

Pork Scallopini Salad

Grilled Spice-Rubbed Shrimp “Niçoise” Salad

Salmon-Fennel Salad

Grilled Steak and Peach Salad

150

Tuna Salad with Herb Toast

Warm Spinach Salad with Pork Milanese

103

117

129

Mix & Match Pesto

Pasta with Corn and Kale

Prime-Time Pizza Dough

PASTA, PIZZA AND GRAINS 82

California Rice and Beans

Ham-and-Cheese Noodle Salad

Ratatouille Pasta

FISH AND SEAFOOD 72

113

Fried Shrimp and Okra

Guy Fieri makes homemade pizza on page 129.

Grilled Swordfish with Potato-Chorizo Salad

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SEPTEMBER 2013

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Contents

WorldMags.net MEAT AND POULTRY 115

138

121

Barbecue Cheeseburgers

Brick Cornish Hens

Chimichanga Alamo

Slow-Cooker Barbecue Brisket

Southwestern Brisket Hash

Grilled Chicken with Bulgur

Light Shepherd’s Pie

Pork Chops with Corn-Bacon Slaw

122

Steak and Pierogi

“Una de Cada” Enchilada Casserole

115

140

Foil-Packet Corn

Fried Tomatillos with Apple and Ham

derson’s Try Sunny An meals. x e M x e T e it r favo

VEGETABLES AND SIDES 97

Arugula with Apples and Walnuts

Lemon-Herb Orzo

Asian Cucumber Salad

142

Melon Salad with BourbonMaple Vinaigrette

117

Mexican Honeydew Salad

Grilled Eggplant Salad

Grilled Lemon-Pepper Potatoes

Nectarine-Tomato Salad

Tomato–Snow Pea Salad

157

158

Double Berry–Hazelnut Crumble

Wilted Escarole with Hazelnuts

DESSERTS 115

168

Blueberry Cheesecake Galette

Caramel Corn Cookies

Cereal Brittle

Cherry-Vanilla Crisp

164

159

144

117

Golden Butter Popcorn Cupcakes

Peach-Plum Cobbler with Buttermilk Biscuits

Ricotta Sherbet

Roasted Fig Sundaes

Giant Ice Cream Sandwich

DRINKS 64

Basil Lemonade Soda

Cherry-Almond Soda

Citrus-Coconut Soda

Grapefruit-Jalapeño Soda

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Grape-Vanilla Soda

SEPTEMBER 2013

Lime-Mint Soda

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FOOD NETWORK MAGAZINE

Contents

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

DINNERS UNDER 500 CALORIES

AT THEIR PEAK

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

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

Fried Shrimp and Okra pg. 72

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

Ι Top skillet chicken with a hoisin-

CALORIES: 476

plum sauce (No. 4 in our booklet).

Ι Toss nectarines into a colorful salad

with tomatoes and ricotta salata (page 117).

Ham-and-Cheese Noodle Salad pg. 74

Fast Track

A NEW STUDY INDICATES THAT SOME HOME COOKS GIVE UP EXERCISE SO THEY CAN SPEND MORE TIME IN THE KITCHEN. THESE QUICK MEALS WILL GIVE YOU PLENTY OF TIME FOR BOTH:

CALORIES: 477

Light Shepherd’s Pie pg. 86 CALORIES: 448

Pork Chops with CornBacon Slaw pg. 90 CALORIES: 491

Grilled Chicken with Bulgur 15 minutes active time, pg. 74

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

Tuna aS Salad alad al ad with Herb Toast

Stir-Fry -Fry Frittata ta

20 minutes active time, pg. 86

20 minutes active time, pg. 88

Butternut Squash Posole pg. 90 CALORIES: 415

may reduce your risk of diabetes by up to 24 percent, according to a recent study. Get your weekly double dose: Try California Rice and Beans (page 82), then add some SOURCE: JOURNAL OF NUTRITION walnuts to your pesto (page 103). 14

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SEPTEMBER 2013

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STONE FRUIT: ISTOCKPHOTO.

GOOD TO KNOW Eating walnuts at least twice a week

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FLY HIGHER. SNACK BRIGHTER.

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

EDY’S® Fruit Bars are now called OUTSHINE® bars. Made with real fruit or fruit juice, they can take any day to a better place. Don’t just snack. WorldMags.net

SNACK BRIGHTER

Whirlpool® Presents

Simply Faster

Contents

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Star Search

Find your favorite Food Network celebs in this issue:

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

JULIE’S “LIVE SIMPLER” TIPS: 1 Pre-wash, chop and prep veggies on Sunday for super-quick salads and cooking all week long. 2 Marinate meats and chicken before bedtime. The next day, grill or sauté flavorful meals in minutes.

Sunny Anderson Cooking for Real; Home Made in America with Sunny Anderson pg. 120

Anne Burrell Chef Wanted with Anne Burrell; Worst Cooks in America pg. 30

Giada De Laurentiis Food Network Star; Giada at Home; Everyday Italian (on Cooking Channel) pg. 30

Guy Fieri Diners, Drive-ins and Dives; Guy’s Big Bite; Rachael vs. Guy: Kids Cook-Off pg. 128

Bobby Flay Food Network Star; Iron Chef America; Bobby Flay’s Barbecue Addiction; Worst Cooks in America; Brunch @ Bobby’s (on Cooking Channel) pg. 154

Tyler Florence The Great Food Truck Race pg. 149

Jose Garces Iron Chef America pg. 136

Alex Guarnaschelli Iron Chef America; Chopped; Alex’s Day Off pgs. 30, 150

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

Michael Symon Iron Chef America; Symon’s Suppers and Cook Like an Iron Chef (both on Cooking Channel) pg. 30

Donatella Arpaia Stewart Iron Chef America; The Next Iron Chef pg. 131

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

Jeff Mauro Sandwich King pg. 30

Geoffrey Zakarian Iron Chef America; Chopped pg. 152

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

Learn more at whirlpool.com

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WorldMags.net Your new secret ingredient? Complete control.

The Whirlpool® induction cooktop’s advanced AccuHeat™ technology lets you cook with less time, less energy, more precision*. Making ‘delicioso’ simple.

whirlpool.com

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Indulgence ONE FINE

Four Pairings

DESERVES ANOTHER

Pairing premium Lindt EXCELLENCE dark chocolate with wine is the ultimate ZLUZVY` L_WLYPLUJL -VY [OL PKLHS WHPYPUN Ä YZ[ ZH]VY [OL W\YL YPJO PU[LUZL taste of the chocolate and then slowly sip the wine. As the chocolate and wine JVTIPUL VU `V\Y WHSH[L [OL JVTWSL_ Å H]VYZ VM LHJO ^PSS IL LSL]H[LK JYLH[PUN an entirely new taste experience. Here are a few pairings that are too perfect to resist. Try them for yourself and then share the experience with your friends.

TOO PERFECT TO RESIST

Lindt EXCELLENCE 70% Cocoa paired with J. Lohr Estates Seven Oaks Cabernet Sauvignon. Ripe aromas of blueberry and black plum meld with a bouquet of chocolate and hazelnut in this superb wine. Pair it with the balanced and rich EXCELLENCE 70% Cocoa, which features notes of tobacco, leather and roasted nuts. They are H TH[JO PU IV[O KLW[O HUK IVK` HUK Ä UPZO ^P[O a creaminess that coats the palate. Lindt EXCELLENCE A Touch of Sea Salt paired with J. Lohr Estates Perch Pinot Noir. The fresh, ripe berries in this wine are accompanied by a touch of earth and brown sugar that complement the sharpness of the Fleur de Sel and sweet cacao characteristics of EXCELLENCE A Touch of Sea Salt. Together they PU]VRL Å H]VYZ YLTPUPZJLU[ VM MYLZO JYLHT HUK I\[[LY HUK Ä UPZO ^P[O H WSLHZHU[ [HUNPULZZ

Make pairing and sharing your love of dark chocolate even easier with the new Lindt EXCELLENCE bags containing individually wrapped chocolate diamonds. Now available in four delicious varieties.

Scan this code or visit LindtEXCELLENCE.com for additional pairing information and recipes.

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Lindt EXCELLENCE Chili paired with J. Lohr Estates South Ridge Syrah. This is an elegant red ^PUL ^P[O KLLW YPJO MY\P[ HYVTHZ HUK Å H]VYZ VM pomegranate, blueberry and prune, with a spicy Ä UPZO ,_WLYPLUJL P[ ^P[O EXCELLENCE Chili, H Ä UL HYVTH[PJ Z^LL[ KHYR JOVJVSH[L WLYM\TLK with premium red chili. Enjoyed together they create spicy warmth that bursts onto the palate. Lindt EXCELLENCE Intense Orange paired with J. Lohr Estates Bay Mist White Riesling. Enticing notes of lychee, pear and orange are present in this bright and luscious wine. It is the ideal TH[JO MVY [OL Z^LL[ JP[Y\Z WYVÄ SL HUK LX\HSS` complex EXCELLENCE Intense Orange. Full MY\P[ Å H]VYZ HUK H IHSHUJLK ZLHT VM YLMYLZOPUN acidity work in harmony to create perfection!

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MASTERING THE ART OF R EFINEMENT

EXCELLENCE Pure, rich, intense. When you savor the taste of EXCELLENCE, the thin, refined dark chocolate melts evenly to reveal complex layers of flavor, engaging all of your senses. Expertly crafted with the finest ingredients by the Master Chocolatiers at Lindt.

Learn more about

C H O C O L A T E B E YON D C O M P A RE at L I N DT. COM

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WorldMags.net POWER UP

with milk With 8 grams of high-quality protein in every 8 oz glass, MILK is a musthave “breakfast fuel” that can help power your family’s potential. Nothing else sets you up for successful days like a delicious and nutritious breakfast, including MILK.

Editor in Chief Maile Carpenter

Creative Director Deirdre Koribanick Executive Editor Joanna Saltz Managing Editor Maria Baugh

Editorial

Food Director Liz Sgroi Food Editor Erica Clark Features Editor Yaran Noti Senior Editors Lisa Cericola, Lisa Freedman Recipe Editor Ruth Kaplan Senior Associate Editor Allison Baker Editorial Assistants Ellery Badcock, Hannah Kay Hunt Online Coordinator Victoria Phillips Interns Alix Mann, Ana Rocha

Art

Art Director Ian Doherty Deputy Art Director Marc Davila Associate Art Director Dorothy Cury Digital Imaging Specialist Tony Ecanosti

Put summer herbs to good use in pesto (page 103).

Art Assistant Brian Hardiman Interns Rachel Keaveny, Trevor Williams

Back-to-school means busy mornings, so anything you can do the night before— like laying out clothes or planning a healthy breakfast—can help! And in the morning, an 8 oz glass of milk is an easy and fast way to get 8 grams of protein to start the day off right.

Photography Photo Director Alice Albert Deputy Photo Editor Kathleen E. Bednarek Associate Photo Editor Lynn Sell

General Manager, Scripps Enterprises Sergei Kuharsky

Copy

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

Copy Chief Joy Sanchez Research Editor Linda Fiorella Copy Editor Paula Sevenbergen

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Assistant Managing Editor Heather DiBeneditto

President David Carey

Food Network Kitchens Check out these delicious dishes to fuel your family.

Overnight Oats For-Your-Honey Breakfast Panini Berry Berry Smoothie

Senior Vice President, Culinary Production Susan Stockton Vice President, Test Kitchen Katherine Alford

President, Marketing & Publishing Director Michael Clinton Executive Vice President & General Manager John P. Loughlin

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Subscriptions

Recipe Developer/Nutritionist Leah Trent Hope Recipe Tester Vivian Chan Director, Culinary Product Development Mory Thomas Culinary Writer Rupa Bhattacharya

Visit thebreakfastproject.com for more.

Food Network

President Brooke Bailey Johnson

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

Editorial Director Ellen Levine

20 WorldMags.net FOOD NETWORK MAGAZINE SEPTEMBER 2013 ●

DEVON JARVIS/STUDIO D.

MORNING TIP OF THE WEEK:

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PROTEIN POWER BREAKFAST. 8 grams in every 8 oz glass.

TheBreakfastProject.com

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WorldMags.net HOT Vice President, Publisher and Chief Revenue Officer Vicki L. Wellington Associate Publisher, Integrated Marketing Peggy Mansfield

Associate Publisher Wendy Nanus

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off the press

off the griddle

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Advertising

NEW YORK Executive Account Directors Diane Anderson, 212-484-1459 Jackie Bodner, 212-484-1462 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463 Advertising Services Manager Celeste Chun, 212-484-1442 Sales and Events Coordinator Kathleen D’Aloia

off the grill...

the Griddler! Whatever your pleasure, the Griddler® from Cuisinart does it all! Prepare perfect pancakes, put some sizzle in your steak, or serve up a classic grilled cheese sandwich. Cleanup is simple because the reversible and removable plates go right into the dishwasher! Cook, enjoy, and clean up in no time!

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What’s black, white, and red all over? Your low GEICO quote with arrabbiata sauce. See how easy it is to save money.

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

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

Editor’s Letter

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I was in a meeting

recently with a couple of other editors, reviewing the layout of the Guy Fieri pizza story (page 128), when the three of us decided we were long overdue for a visit to Guy’s restaurant in Times Square. I’ll admit we had some preconceived notions about Guy’s American Kitchen & Bar—also known as Flavortown. We assumed it would be filled with tourists (we saw a few), that there would be some funny Guy-isms on the menu (there are), and we figured we had about a 0.0001 percent chance of seeing the busiest celebrity chef on earth in his New York City restaurant on a random Friday afternoon. The host seated us in a back corner of the underground level, and as we contemplated asking for a better table upstairs, I turned and saw a man who looked exactly like Guy Fieri cooking in an open kitchen. I wondered for a split second if the restaurant had a Guy

look-alike working back there, but when I walked over to get a closer look, sure enough, it was Guy, plating meatballs in the middle of the lunch rush. He had a few miniature sous chefs at his side, and it turned out he was cooking with kids for a charity lunch. There were no cameras around, no reporters, no fans gathered to watch—just these kids, their families and Guy, cooking and eating together. He told me later that he was supposed to go home the day before, but he decided to stay so he could have lunch with the kids. People always ask me what the Food Network stars are like in real life—you know, when they aren’t on stage at a food festival or signing books or putting on a show for the camera. I can think of all sorts of examples of Guy being a genuinely good Guy (he once gave up his trailer to me on a shoot when I was a hundred months pregnant). But this is the best example yet because it shows exactly what Guy is like—the king of Flavortown, showing a few kids how to cook when no one is watching.

Guy’s place in Times Square

Maile Carpenter Editor in Chief

Big and Little

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

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SEPTEMBER 2013

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FROM TOP: TRAVIS HUGGETT; MARK PETERSON.

Check out our latest kids’ edition in the back of this issue—but first, see if you can identify these Food Network stars!

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

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

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Calendar

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September 1

MON

TUE

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

Make hummus for a snack: Puree 1 can drained chickpeas, 3 tablespoons each tahini, olive oil and water, some lemon juice and salt.

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

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

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

17 7

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

THU

Gr banana splits Grill for Labor Day: fo Halve Ha bananas lengthwise len through thr the peel; grill gri cut-side down until unt marked. Serve with sundae toppings.

WED

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

It’s Ellie Krieger’s birthday! Try her maple nuts: Cook 2 cups walnuts with ⅓ cup maple syrup, sy and salt o over mediumhigh h heat, 3 minutes.

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

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SAT

12 1 2

14 1

20 0

21 2 Happy Birthday, H Anne Burrell! A Tweet her a T w special wish at sp @chefanne burrell. @

Make Mak Michael Symon’s S crab-stuffed c cabbage c tonight in t honor of his ho birthday. Go to birt foodnetwork.com/ stuffedcabbage.

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

FRI

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

COCONUT WATER, CROSTINI, HOMEMADE RAISINS, AVOCADO DIP AND STUFFED TOMATO: DEVON JARVIS/STUDIO D. BANANA: GETTY IMAGES. HUMMUS PLATE: KARL JUENGEL/STUDIO D. COFFEE ICE POP: SHUTTERSTOCK. APPLE: PHILIP FRIEDMAN/STUDIO D. PESTO GRILLED CHEESE: JAMES WOJCIK/TRUNK ARCHIVE.

SUN

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

ÂŠ 2013 Hilton Worldwide

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Reader Letters

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

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

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

FROM TOP: STEVE GIRALT; CHARLES MASTERS (2); GETTY IMAGES; SHUTTERSTOCK.

Diana Burnell Sunnyvale, CA

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

When I saw Michael Symon’s Beer-andBacon Toffee Sundae in the insert of the June 2013 issue [“Something’s Brewing”], I had to try it. They say bacon is good on anything, and this was no exception: The sundae was awesome! What a fabulous ending to a Memorial Day barbecue. Denise Barlow Woodford, VA

Gretchen McCormack Waco, TX

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

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

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

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

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

Dairy

Judy Ritter Rome, OH

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Letters

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You Asked...

Food Network stars answer your burning questions.

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

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

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

Ann Kording Woodbridge, VA

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

—Jeff Mauro

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

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

Diane Sabbagh Oakland, NJ

Troy Buerger Grand Island, NY

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

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

—Alex Guarnaschelli

—Giada De Laurentiis

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Aimee Nesline Akron

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

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

s at Write to u .com/ rk o tw e n food . magazine

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GETTY IMAGES.

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

Alex says to clean clams by leaving them in water. 30

—Anne Burrell

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

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All tr t ade ad mar marks rks are o ow wned d by b So Socié ciété éd de des e Produ Prrodu od it its ttss Ne estl st é S.A .A. A,V Veve evey Switzer eve wittzer z lan and d.

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Milk is for

cereal.

Coffee-mate is for

coffee.

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coffee’s perfect mate..

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In the Know Crochet something tasty. Then, find some fun new tea towels and tour the Seinfelds’ kitchen. PHOTOGRAPH BY

KANG KIM

Sew Much Food We thought we had seen it all in the fake-food world, but crafters are cranking out something new and totally irresistible: crocheted snacks. Inspired by the popular Japanese art of amigurumi (crocheting small dolls and toys), American knitters have been dreaming up all sorts of fun meals, like this burger, dog and fries ($12/hot dog, $22/burger and fries; etsy.com). You can find free patterns online, or better yet, learn from the pros: This month, three big knitting stores—ImagiKnit in San Francisco (imagiknit.com), Purl Soho in New York City (purlsoho.com) and The Little Knittery in Los Angeles (thelittleknittery.com)—will launch food-design crochet classes.

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Food news

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In the Know

TAKE

NOTE

Get into back-to-school mode with some notebookinspired gear.

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

NOTEBOOK GEAR (4) AND CUP: DEVON JARVIS/STUDIO D. HANSON: C. TAYLOR CROTHERS/CORBIS.

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

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

BEER BROTHERS

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

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

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

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In the Know

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

SOURCE: IMPULSE RESEARCH

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

We don’t recommend these place mats for a classy dinner party, but they’re perfect for tailgating: They come by the pad, and you can order any school in the Southeastern Conference, plus four big rivals (Georgia Tech, Clemson, Florida State and Texas). $28 for 25; hesterandcook.com

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

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PHOTOS, FROM TOP: HELEN SESSIONS/ALAMY; GETTY IMAGES; DEVON JARVIS/STUDIO D (4).

COLLEGE PAPERS

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FOR A GREAT FINISH, START WITH FAGE TOTAL. FAGE Total is a truly unique and versatile authentic Greek strained yogurt. Discover how world-class chef Bobby Flay chooses to incorporate this special yogurt into new and delicious dishes at fagetotalchallenge.com

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In the Know

Know It All: Banh Mi When we set out

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

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

Pickled daikon and carrots These add essential tang and crunch.

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

Cilantro

Cucumber

R d Curry Red C B Beeff Banh Mi Bon Banh Mi Charleston, SC 162 Spring St.; bonbanhmi.com

C fi h Banh Catfish B h Mi Baoguette New York City 61 Lexington Ave.; baoguette.com Mayonnaise Cha lua Also called Vietnamese pork roll, it’s like a pork terrine, steamed in banana leaves.

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

Soy sauce

Chicken or pork liver pâté

Jalapeños

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

FAKE YOUR OWN Most ingredients above are sold in Asian grocery stores, but you can use these substitutions. Replace: Vietnamese baguette With: Italian bread, hoagie roll or French baguette Replace: Pickled daikon With: Pickled red onions

Replace: Cha lua With: Bologna or mortadella

Banh Mi on Wheels Combine 1 thinly sliced red onion, 1 cup cider vinegar, ½ cup water, 2 tablespoons sugar and ¼ teaspoon kosher salt in a small saucepan; boil 2 minutes, then let cool.

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Track down one of these food trucks. Ι Bon Me, Boston @bonme Ι Nom Nom Truck, San Francisco @nomnomtruck Ι Phamily Bites, Houston @PhamilyBites Ι DucknRoll, Chicago @ducknrolltruck

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

MAIN PHOTO: CHARLES MASTERS; FOOD STYLING: CYD RAFTUS MCDOWELL. INSETS, CLOCKWISE FROM TOP: JASON A. SAKRAN; CINZIA REALE-CASTELLO; PATRICK LU; JEREMY KEATS SALADYGA; DEVON JARVIS/STUDIO D.

The Classic

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CRUST. NOT CASH. Deliciously crispy crust. All natural toppings. Plus all proﬁts to charity. That’s good no matter how you slice it.

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In the Know

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

t Sprouts towel $24; leahduncan.com

Triangles towel $25 for two; chewingthecud.com

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Knife’s Edge towel $26; ktaadn.me

Leaves towel $25 for two; chewingthecud.com

L Sli towell Lemon Slice $12; sprouteddesigns.com for information

Wild Wilderness ttowell $28; makelike.com

Wash & Dry towel $24 for four assorted; anthropologie.com

Korona towel $42; us.marimekko.com

Fine N F Net towell $26; ktaadn.me

Harlequin towel $18, Ferm Living; wayfair.com

SEPTEMBER 2013

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MARKO METZINGER/STUDIO D.

Luminaria towel $36 for two; brika.com

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Aragosta towel $12 for three assorted; shiraleah.com

Polka-dot towel $10; fishseddy.com

Pyramids towel $20; poketo.com

Party P t Green G Diamond Di d towel t l $13; fishseddy.com

Check towel $24; studiopatro.com

A Au P Pears!! towell $20; susyjack.com

Bargello B ll Navy N towel t l $10; henhouselinens.com

Tulip T l towell $11, Sagaform; huset-shop.com

Moscow Purple towel $25; shophorne.com

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Fern Orange towel $10; henhouselinens.com

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

Eggplant towel $22; patchdesignstudio.com

SEPTEMBER 2013

â&#x2014;?

FOOD NETWORK MAGAZINE

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PAINT THE

Impossible

The possibilities are endless with SHERWIN-WILLIAMS helps energize, refresh and transform challenging spaces on Restaurant: Impossible. Check out these behind-the-scenes photos of the show’s recent makeover of Smitty’s Restaurant in Clearwater, Florida. And see how you can bring the design team’s creativity home with their expert tricks and tips.

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

Sherwin-Williams exceptional quality paints will help you achieve the best results.

TAKEAWAY TIP The HGTV® HOME by Sherwin-Williams color collections are coordinated palettes of colors that work together for roomto-room harmony.

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

No purchase necessary. Open to legal residents of the contiguous 48 United States and D.C., age 21 or older. Void in Alaska, Hawaii and where prohibited. Odds of winning depend on number of entries received. Sweepstakes ends at 5:00 p.m. ET on September 16, 2013. For full official rules, visit www.foodnetwork.com/paint. Sponsored by The Sherwin-Williams Company, 101 W. Prospect, Cleveland, OH 44115.

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Start an urban revival in your own home. Transform your home with the coordinated color collections from HGTVÂ® HOME by Sherwin-Williams. See them all at your local Sherwin-Williams store or sherwin-williams.com/hgtvhome. FEATURED: THE URBAN ORGANIC COLLEC TION

Join us on

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Only at Sherwin-Williams

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

When cookbook author Jessica Seinfeld, her husband, Jerry, and their three kids head to their East Hampton, NY, estate for the summer, their entire social universe travels with them. “My parents stay here, and all my friends— sometimes for the whole summer,” Jessica says. “There are always 10 kids around.” When you have a sprawling estate with a three-bedroom guesthouse, finding space for everyone isn’t a problem. Feeding them all, however, can be tricky, so she keeps giant jars of potato chips and bagels on the counter of this guesthouse kitchen, and she sets out buffets on an old farm table so guests can eat on their own schedule. Although the Seinfelds’ main house (and killer kitchen!) is just across the yard, this kitchen is a dreamy place for any cook, and Jessica spends a lot of time in it testing recipes. (Her upcoming cookbook, The Can’t Cook Book, was photographed here.) Come summer, though, when all the guests arrive, she turns her friends and family members into sous chefs—with one notable exception: “My husband can stand on stage in front of thousands of people, but he can’t even cook an egg.” 44

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

HAIR: TED GIBSON; MAKEUP: REBECCA RESTREPO.

PHOTOGRAPHS BY

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In the Know

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

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

Turn the page to get Jessica’s look.

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In the Know

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Get the Look

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

Jessica keeps big containers like these 2½-gallon Montana jars stocked with bagels, chips and oranges for her guests. $35; anchorhocking.com

Hang a plate shelf like Jessica’s: It shows off her pieces, plus guests know just where to put everything. $70; ikea.com

MORE P RO M OT I O N

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

SAVE 50% OFF THE NEWSSTAND PRICE!

Order online at my.foodnetworkmag.com. WorldMags.net

WorldMags.net JAR, BOX, TRAY AND VIALS: MELISSA PUNCH/STUDIO D.

Vintage wooden boxes are all one of a kind, but you can find a version like Jessica’s online. $75 to $150; threepotatofourshop.com Vintage-style milk glass filament pendants help give the kitchen an old farmhouse look. $129; restorationhardware.com

Her long baguette tray was a thrift-store find— this similar mango-wood tray is ideal for bread, too. $70; olinafaire.com

A HEALTHY BALANCE OF NUTRIENTS PLUS TASTE.

Cobalt blue vials, much like these, act as sun catchers in Jessica’s kitchen. $20 each; monticelloshop.org

PROTEIN, FIBER AND OMEGA -3, COMBINED FOR A MORE BALANCED MEAL. One box of Barilla PLUS ® provides the approximate nutritional equivalent of: the ﬁber in 35 leaves of Swiss chard, the omega-3 in 6 ounces of walnuts and the protein in 11 eggs*. BARILLA PLUS ®. IT’S PASTA, PERFECTED™.

PLUS

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*USDA NUTRIENT DATABASE

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RELENTLESS DRIVE DESERVES RELENTLESS ENERGY. 15 GRAMS OF PROTEIN, FOR THOSE WHO ARE HUNGRY .™

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un Cooking Turn cereal into candy. Then, see what we’re salting now and create your own soda. PHOTOGRAPH BY

KANG KIM

FOOD STYLING: KAREN EVANS.

Breakfast Break Pop quiz: How many boxes of cereal are in your pantry? Assuming that you’re sitting on a surplus like most families, we have just the recipe for you: cereal brittle. Line a baking sheet with parchment paper and brush with vegetable oil. In a saucepan, combine 2 tablespoons water and 1 cup sugar. Bring to a boil over medium-high heat; cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 1 cup cereal (we used a mix of Cinnamon Toast Crunch, Kix and Cheerios); pour onto the prepared baking sheet and spread with a rubber spatula. Let cool completely, then break into pieces.

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FOOD NETWORK MAGAZINE

Which side are

Fun Cooking

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CAKE DOUGHNUTS

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

Cooking spray 2⅓ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon freshly grated nutmeg ¾ teaspoon salt 2 tablespoons unsalted butter, at room temperature ¾ cup sugar 1 large egg plus 1 egg yolk ½ cup whole milk 1 teaspoon vanilla extract Vegetable shortening, for frying

1. Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a ½-inch round tip or snip a ½-inch hole in one corner of a large resealable plastic bag. 2. Sift the ﬂour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the ﬂour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag. 3. Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight. 4. Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340˚. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340˚ and repeat with the remaining doughnuts.

Cake

57% 50

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you on?

We polled Food Network fans on Facebook to settle the great doughnut debate: cake or yeast? YEAST DOUGHNUTS ACTIVE: 50 min l TOTAL: 2 hr 20 min MAKES: 12 doughnuts (plus 12 doughnut holes)

FOR THE DOUGHNUTS ½ cup granulated sugar, plus a pinch 1 ¼-ounce packet active dry yeast 1 cup whole milk 2 large eggs 4 tablespoons unsalted butter, melted, plus more for the bowl 1 teaspoon finely grated lemon zest ¾ teaspoon salt ½ teaspoon vanilla extract 4¾ cups all-purpose flour, plus more for dusting Cooking spray Vegetable oil, for frying

PHOTOS: CHARLES MASTERS; FOOD STYLING: JAMIE KIMM.

FOR THE GLAZE 1½ cups confectioners’ sugar 3 tablespoons whole milk 1 teaspoon finely grated lemon zest ¼ teaspoon vanilla extract Pinch of salt

Yeast

43%

1. Make the doughnuts: Put ¼ cup warm water (110˚ to 115˚) in a stand mixer bowl. Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes. 2. Whisk ½ cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl. Add to the yeast mixture and whisk to combine. Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed. Continue beating until the dough gathers around the hook, about 3 minutes. Turn out onto a clean surface and shape into a ball. 3. Brush a large bowl with butter. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.) 4. Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about ½ inch thick. Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a ¾-inch-round cutter. Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes. 5. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340˚. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the doughnut holes 1 minute per side.) Remove with a slotted spoon and drain on paper towels. Bring the oil back to 340˚ and repeat with the remaining doughnuts. 6. Make the glaze: Whisk the confectioners’ sugar, milk, lemon zest, vanilla and salt in a bowl. Dip the warm doughnuts in the glaze.

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WorldMags.net FULLY ENJOY DELICIOUS NUTRITIOUS

DAIRY AGAIN!

From ice-cold milk to tangy cheese to creamy yogurt, there are endless ways to enjoy dairy’s deliciousness —and its nutritional beneﬁts. But no one with lactose intolerance likes missing out on the foods they love because of the discomfort that can be caused by lactose. Knowing the level of lactose in common foods—and which work for you—can let you enjoy all of dairy’s deliciousness AND nutrients. Also know that lactose free milk is still REAL DAIRY— that provides calcium, protein and vitamins A, D and B12. As part of a well-balanced diet, calcium and vitamin D, may reduce the risk of osteoporosis. Protein is an important building block of bones and muscles.

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WorldMags.net LACTOSE LEVELS AT-A-GLANCE***

People with lactose intolerance can tolerate different lactose levels. Knowing at-a-glance which foods work for you means never going without the dairy you love—or the recommended three daily servings and essential nutrients you need****. 0 GRAMS LACTAID® Milk* (8 ﬂ. oz.) Enjoy a deliciously simple moment–AND dairy’s health beneﬁts–by the glass, with cereal, in a latte, shake and more. 1-2 GRAMS Natural Cheeses (1 oz.) like Cheddar, Colby, Monterey Jack, Mozzarella & Swiss. American Cheese (1 oz.)

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

5-13 GRAMS Milk (8 ﬂ. oz.) Yogurt** (6 oz.) Enjoy yogurt in a smoothie, fruit and granola parfaits, or as a recipe substitute for mayonnaise and sour cream.

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

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

Brought to you by

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

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Piece of Cake! This giant ice cream sandwich will be big fun at any party. PHOTOGRAPHS BY

ANDREW PURCELL

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

We wrapped our 17-inch sandwich in parchment to look like the real thing.

GIANT ICE CREAM SANDWICH ACTIVE: 40 min TOTAL: 1 hr 10 min (plus freezing) SERVES: 24

Cooking spray 1 16-to-18-ounce box devil’s food cake mix (plus required ingredients) 1 1 large egg 3 1.5-quart rectangular Preheat the oven to 350˚. Coat two 12-by-17-inch rimmed cartons vanilla baking sheets with cooking ice cream, softened spray, then line with parchment paper, leaving an overhang on the short sides.

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

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

FOOD STYLING: KAREN TACK.

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

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

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

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Fun Cooking

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

SEPTEMBER 2013

â&#x2014;?

FOOD NETWORK MAGAZINE

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SAVORY SATURDAYS Hello, thick n’ sticky sauce. Meet one strong paper plate.

Dixie Ultra ® handles even your heaviest, messiest meals. facebook.com/DixieProducts

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10x STRONGER THAN PLAIN PAPER PLATES*

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Fun Cooking

CAN YOU

S A L T IT?

FOOD STYLING: CYD RAFTUS MCDOWELL.

Caramels aren’t the only treats that taste better with a pinch of salt. We salted dozens of foods and found some surprise hits. PHOTOGRAPHS BY

LEVI BROWN

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FOOD NETWORK MAGAZINE

Fun Cooking

WorldMags.net Grapefruit

Lemon bars

Milkshakes

A pinch or two of salt is plenty for most of these foods. We recommend flaky or coarse sea salt, which adds a nice crunch.

Pears Oatmeal

Chocolate chip cookies

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WorldMags.net Beer

Ice cream Fudge pops

Toast with jam

Applesauce

Watermelon Pudding

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SEPTEMBER 2013

â&#x2014;?

FOOD NETWORK MAGAZINE

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GREAT TASTING AFTER-SCHOOL SNACKS with

BRAND

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

E CANDIES

CHOCOLAT

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

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

Get in the cone zone! Make cupcakes even more fun by baking them into ice cream cones. STEP 1: Add M&M’S® Brand Chocolate Candies to your favorite cupcake recipe or mix. STEP 2: Place flat-bottomed cones in muffin pans to keep them upright, fill and bake. STEP 3: Frost and sprinkle with a few extra M&M’S® Brand Chocolate Candies. STEP 4: Serve to absolutely delighted kids! ®/™ Trademarks ©Mars, Incorporated 2013

Best after-school (or any time) cookies

Your kids will adore these delicious and easy-to-make cookies. Check out the recipe for Red’s Amazing M&M’S® Brand Cookies online at bakingwithmms.com.

For more delicious recipes, go to bakingwithmms.com.

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® /™ trademarks © Mars, Incorporated 2013

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chocolate’s better with

#betterwithmms

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We focus on quality so you can do the same. Nothing brings out the ﬂavor in food better than Morton Salt. That’s because we make sure that through harvesting and purifying, only the best salt crystals reach your plate. So every dish you create will be as ﬂavorful as you intended.

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Fun Cooking

POP

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

CHARLES MASTERS

FOOD STYLING: JAMIE KIMM; PROP STYLING: CHRISTINA LANE.

PHOTOGRAPHS BY

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SEPTEMBER 2013

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FOOD NETWORK MAGAZINE

WorldMags.net GRAPE-VANILLA

CITRUS-COCONUT

BASIL LEMONADE

Combine one 11.5-ounce can thawed frozen purple grape juice concentrate, ½ cup water and 1 teaspoon vanilla in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Stir in 1 more teaspoon vanilla; let cool. Add seltzer.

Combine one 12-ounce can thawed frozen pineappleorange juice concentrate, 1 cup coconut water and 3 thin slices ginger in a medium skillet; cook over medium-high heat until syrupy, about 20 minutes. Stir in ½ teaspoon coconut extract; let cool. Add seltzer.

Combine one 12-ounce can thawed frozen pink lemonade concentrate, ½ cup water and 12 torn basil leaves in a medium skillet; cook over mediumhigh heat until syrupy, about 10 minutes. Stir in 8 more torn basil leaves; let cool, then strain. Add seltzer.

For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an icefilled glass.

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WorldMags.net LIME-MINT

CHERRY-ALMOND

Combine 1 cup each lime juice, water and sugar, and ¼ cup torn mint leaves in a medium skillet; cook over medium-high heat until syrupy, about 20 minutes. Stir in ¼ cup more torn mint leaves; let cool, then strain. Add seltzer.

Combine 1 cup sour cherry juice, ¾ cup sugar and ½ cup water in a medium skillet; cook over mediumhigh heat until syrupy, about 15 minutes. Stir in 1 teaspoon almond extract; let cool. Add seltzer.

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Fun Cooking

GRAPEFRUITJALAPEÑO Combine 2 cups grapefruit juice, ¼ cup sugar and ½ jalapeño (with seeds) in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Let cool, then strain. Add seltzer.

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WorldMags.net

Wake-Up Call

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

HOMEMADE YOGURT ACTIVE: 25 min l TOTAL: 7 hr 25 min (plus straining) MAKES: about 2 quarts (less if strained)

4 4

tablespoons plain Greek yogurt (must contain live or active cultures) cups half-and-half cups whole milk

WHAT YOU’LL NEED: small insulated cooler five 1-quart plastic containers or glass jars with lids kitchen thermometer cheesecloth (optional)

1. Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture. 2. Fill three 1-quart plastic containers or glass jars with hot tap water (about 115˚); cover. Place the containers in a small insulated cooler and pour in enough hot water (115˚) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115˚); set aside. 3. Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180˚ to 190˚) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching. 4. Remove from the heat and allow the temperature to drop to 115˚. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115˚) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115˚.) 5. Remove the yogurt from the cooler and refrigerate until cold, about 2 hours. 6. For thicker, Greek-style yogurt, line a ﬁne-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it’s as thick as you like, or up to 2 hours.

Temperature is key when you’re making yogurt. Be sure to use a thermometer.

AMBROSIA Mix in chopped mandarin oranges and toasted coconut ﬂakes.

HONEY-NUT

BANANA SPLIT

Mix in honey and toasted sliced almonds.

Mix in sliced bananas and chocolate syrup.

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PHOTOS: CHARLES MASTERS; FOOD STYLING: JAMIE KIMM; PROP STYLING: CHRISTINA LANE.

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

Go to Folgers.com to learn more about all the varieties of Black Silk. ©/® The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarks of Keurig, Incorporated, used with permission. K-Cup® packs for Keurig® K-Cup® brewing systems.

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P a t i P ow!

Nothing adds a dash of “wow” to your dips like NEW Town House Pita Crackers®. Perfect for your casual get-togethers. WorldMags.net

WorldMags.net ADVERTISEMENT

Super. Scrumptious. Sunny.

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

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

Roasted Red Pepper Dip Prep Time: 15 minutes • Yield: 24 servings 2 teaspoons vegetable oil 1 teaspoon hot paprika 1 teaspoon Madras curry powder 2 cups whole milk plain Greek yogurt or 2% fat plain Greek yogurt 1 teaspoon sherry vinegar or white wine vinegar 1 teaspoon kosher salt ½ cup thinly sliced green onions, divided 1 cup drained and finely chopped roasted red peppers (about 8 oz.) Keebler® Town House® Pita Crackers Mediterranean Herb 1. Heat the oil in a small skillet over medium heat until hot. Remove from heat. Stir paprika and curry powder into hot oil until spices become aromatic. Immediately transfer to medium bowl. 2. Stir the yogurt, vinegar and salt into spice mixture. Reserve 2 tablespoons of the green onions for serving. Stir peppers and the remaining green onions into yogurt mixture. Transfer to serving bowl. Sprinkle with reserved green onions. Serve with KEEBLER TOWN HOUSE Pita Crackers Mediterranean Herb.

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WorldMags.net FILET HAS

THAN 3 OZ. OF SKINLESS CHICKEN THIGH. MAY WE SUGGEST A WAY TO CELEBRATE?

Get the recipe and 10 essential nutrients all in one delicious meal at BeefItsWhatsForDinner.com

Funded by The Beef Checkoff Based on USDA data for total fat using a 3 oz. serving of cooked Tenderloin Filet compared to a 3 oz. serving of cooked skinless chicken thigh.

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Weeknight Cookıng Try the latest batch of easy dinners and sides from Food Network Kitchens.

FOOD STYLING: JAMIE KIMM; PROP STYLING: KAITLYN DU ROSS.

PHOTOGRAPHS BY

JUSTIN WALKER

Make pasta with grilled veggies. See page 82.

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FOOD NETWORK MAGAZINE

Weeknight Cooking

WorldMags.net

PORK SCALLOPINI SALAD

FRIED SHRIMP AND OKRA

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

ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4

Juice of 1 lemon 2 tablespoons red wine vinegar 1 small shallot, chopped 3 tablespoons extra-virgin olive oil, plus more for drizzling 1½ teaspoons chopped fresh rosemary Kosher salt and freshly ground pepper 1¼ pounds pork scallopini 1 pint grape tomatoes, halved 5 radishes, thinly sliced Vegetable oil, for the grill 4 pieces lavash or pita bread 8 ounces mixed salad greens (about 8 cups) 2 ounces gruyère cheese, thinly sliced

Vegetable oil, for frying 1 cup all-purpose flour 2 large eggs 1½ cups fine cornmeal 2 teaspoons Cajun seasoning 1 teaspoon fresh thyme 3 cups fresh or frozen okra (thawed if frozen) Kosher salt 24 large shrimp, peeled and deveined (tails intact) 3 large tomatoes, cut into wedges Tartar sauce and lemon wedges, for serving (optional)

1. Whisk the lemon juice, vinegar, shallot, olive oil, rosemary, ¼ teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing. 2. Preheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute. 3. Add the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyère and pork. Drizzle with olive oil and serve with the grilled bread. Per serving: Calories 495; Fat 26 g (Saturated 8 g); Cholesterol 107 mg; Sodium 410 mg; Carbohydrate 26 g; Fiber 4 g; Protein 40 g

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1. Heat 1½ inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350˚. 2. Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with ½ cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt. 3. Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt. 4. Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes. Per serving: Calories 476; Fat 27 g (Saturated 4 g); Cholesterol 203 mg; Sodium 516 mg; Carbohydrate 33 g; Fiber 3 g; Protein 27 g

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e k a h S

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Crystal Light Invites You to

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

THINGS UP!

Circle A, B or C: THIS FALL:

A. I’m trying more global ﬂavors! B. I’m rocking red ﬂats C. My workout gets a jump start!

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

C A

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

MY NEW FALL CLASSIC: A. Gourmet mac ‘n’cheese B. Colored denim C. A pulse-moving remix

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

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

ANSWER MOSTLY A?

ANSWER MOSTLY B?

ANSWER MOSTLY C?

You eat up surprising menu ideas. LITERALLY. (Turn page over to ﬁnd some.)

You’re up for adding color to your water AND wardrobe! (Turn page over to ﬁnd out how.)

You make every workout OUT OF THE ORDINARY. (Turn page over for expert how-to’s.)

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e k a h S

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THINGS UP!

LIFE OF THE PARTY

ADD A SPLASH OF COLOR

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

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

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

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

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

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

MAKE MORNINGS MATTER

Bright patterns are big—and especially wearable on your feet. Step out in ﬂoral or mod-printed pumps, “or opt for pointy-toe ﬂats in fun yellows, pinks and oranges.”

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

FALL IN LOVE WITH COLOR

TEAM UP FOR RESULTS

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

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

STEP OUT IN STYLE

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

Scan this Crystal Light package using the Digimarc App for more video tips from Mary!

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

Scan this Crystal Light package using the Digimarc App for more video tips from Jenn!

SHAKE THINGS UP & WIN! SCAN ANY PACKAGE HERE USING THE DIGIMARC APP FOR YOUR CHANCE TO WIN 1 OF 100 FAB FOOD & FITNESS TOTES FROM CRYSTAL LIGHT AND FOOD NETWORK. VISIT CRYSTALLIGHTSHAKETHINGSUP.COM FOR DETAILS. NO PURCHASE NECESSARY TO ENTER OR WIN. “Shake Things Up” SWEEPSTAKES. Sponsored by Hearst Communications, Inc. Beginning 6/1/2013 12:01AM through 9/30/2013 11:59PM, go to www.CrystalLightShakeThingsUp.com and submit an entry form pursuant to the on-screen instructions. One hundred (100) winners will be chosen at random to each receive one (1) GIFT BAG (ARV: $50 each). Entrants must be legal residents of the 50 United States, District of Columbia or Canada who have reached the age of majority in their state, territory or province of residence at time of entry. Void in Puerto Rico, the Province of Quebec and where prohibited by law. Sweepstakes is subject to complete ofﬁcial rules available at www.CrystalLightShakeThingsUp.com. †

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Check with your health care professional before beginning any type of exercise program.

Scan this Crystal Light package using the Digimarc App for more video tips from Angela!

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Weeknight Cooking

WorldMags.net LOWCALORIE DINNER

Kids’ MEAL

GRILLED CHICKEN WITH BULGUR

HAM-AND-CHEESE NOODLE SALAD

ACTIVE: 15 min l TOTAL: 35 min l SERVES: 4

ACTIVE: 20 min l TOTAL: 25 min l SERVES: 4

chicken legs (drumsticks and thighs attached; about 2½ pounds) 2 tablespoons extra-virgin olive oil ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon cayenne pepper Kosher salt 2 cups green or red grapes (in clusters) 1 tablespoon unsalted butter ½ teaspoon grated lemon zest 1 cup bulgur 2 scallions, sliced ¼ cup chopped fresh parsley

Kosher salt 12 ounces multigrain spaghetti 3 tablespoons red wine vinegar 2 tablespoons low-fat plain yogurt 2 teaspoons dijon mustard 2 scallions, thinly sliced 1 tablespoon chopped fresh dill (optional) Freshly ground pepper 3 tablespoons extra-virgin olive oil 1 green bell pepper, thinly sliced 2 ounces deli-sliced ham, cut into strips 2 ounces cheddar cheese, cut into sticks ½ small head romaine lettuce, thinly sliced

1. Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and ¾ teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160˚, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes. 2. Meanwhile, combine 1½ cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes. (Drain any excess water, if necessary.) 3. Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken.

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and rinse under cold water until cool. 2. Whisk the vinegar, yogurt, mustard, scallions, dill, ½ teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking to combine. Add the spaghetti, bell pepper, ham, cheese and romaine; toss to combine. Per serving: Calories 477; Fat 17 g (Saturated 5 g); Cholesterol 21 mg; Sodium 561 mg; Carbohydrate 66 g; Fiber 11 g; Protein 19 g

Per serving: Calories 444; Fat 19 g (Saturated 6 g); Cholesterol 112 mg; Sodium 588 mg; Carbohydrate 35 g; Fiber 7 g; Protein 34 g

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Weeknight Cooking

Use leftover brisket to WorldMags.net make this!

SLOW-COOKER BARBECUE BRISKET

SOUTHWESTERN BRISKET HASH

ACTIVE: 15 min l TOTAL: 25 min (plus 8-hr slow cooking) SERVES: 4 (plus leftovers for hash)

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

3 tablespoons packed light brown sugar 1½ tablespoons chipotle chile powder 2 teaspoons ground cumin 1 teaspoon celery salt 1 clove garlic, minced Kosher salt and freshly ground pepper 4½ to 5 pounds point-cut beef brisket, trimmed (fat cap intact) 1¼ cups ketchup ¼ cup apple cider vinegar 1 tablespoon Worcestershire sauce Potato salad and cornbread, for serving (optional) 1. Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine ¾ cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with ¾ cup water. Cover and cook on low, 8 hours. 2. Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining ½ cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash (right). Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread. Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

3 tablespoons vegetable oil 1 pound small red-skinned potatoes, quartered 1 small red onion, chopped 1 jalapeño pepper, seeded and finely chopped Kosher salt 12 ounces leftover brisket (from recipe at left), chopped 1 cup leftover brisket sauce (from recipe at left) 1 small bunch Swiss chard, stems removed, leaves chopped 2 ounces monterey jack cheese, thinly sliced 4 large eggs 1 avocado, cut into wedges 1. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeño; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add ¾ cup brisket sauce and cook, stirring, until absorbed, about 3 minutes. 2. Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute. 3. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes. 4. Divide the hash among plates; top each with a fried egg. Heat the remaining ¼ cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado. Per serving: Calories 630; Fat 33 g (Saturated 8 g); Cholesterol 280 mg; Sodium 1,231 mg; Carbohydrate 45 g; Fiber 7 g; Protein 43 g

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COOKING123 MAKE SIMPLE FAVORITES SIMPLY AMAZING

Bring out the true ﬂavors in foods with LAND O LAKES® Unsalted Butter in Half Sticks. With no added salt, you get the pure, sweet cream taste your family will love. In this unique take on tacos, spice-coated shrimp are baked and wrapped in corn tortillas with crunchy coleslaw mix and a ﬂavorful sauce. A guaranteed hit for any night of the week!

Sweet & Spicy Baked Shrimp Tacos SPICE MIXTURE

SAUCE

¹/ ³

cup sugar

cup sour cream

tablespoons ﬁrmly packed brown sugar

tablespoon lime juice

tablespoons all-purpose ﬂour

teaspoons chopped

tablespoons plain breadcrumbs

teaspoon ground allspice

teaspoon coarse ground black pepper

teaspoon ground red pepper

teaspoon garlic powder

teaspoon ground ginger

Make all your family favorite recipes taste even better with LAND O LAKES® Butter in Half Sticks. They’re conveniently premeasured and individually wrapped, to keep your butter tasting fresher longer.

fresh cilantro ½

teaspoon chili powder

TACOS 16

6-inch corn tortillas, warmed

cups coleslaw mix

1 Half Stick = ¼ cup = 4 tbsp

HEAT oven to 500°F. Line baking sheet with aluminum foil; set aside. COMBINE spice SHRIMP ¼ 1

mixture ingredients in small bowl. Dip shrimp in butter, then in spice mixture. Place onto

cup LAND O LAKES®

prepared baking sheet. Bake for 5 to 6 minutes or until shrimp are pink and coating is

Unsalted Butter, melted

bubbly. MIX all sauce ingredients in small bowl. TO ASSEMBLE, stack 2 warmed tortillas

16-ounce package uncooked,

onto each serving plate. Top with ¹/ 8 baked shrimp and ¼ cup coleslaw mix. Drizzle with

thawed medium shrimp

sauce. Fold tortillas over ﬁlling. Prep time: 15 min.

Total time: 20 min. WorldMags.net

Serves: 8

WorldMags.net COOKING 123

Make simple favorites simply amazing

LAND O LAKES® Salted Butter in Half Sticks is the all-purpose, all-around superhero in your kitchen, enhancing ﬂavor and adding something special to everything you cook. Nuttytasting browned butter and balsamic vinegar add a delicious twist to broccoli and peppers, or any vegetable side dish.

Broccoli & Peppers in Browned Butter ¼

cup LAND O LAKES® Salted Butter

MELT butter in 2-quart heavy saucepan over medium heat. COOK, stirring constantly and

tablespoons coarsely chopped shallots

watching closely, until butter just starts to turn golden brown (4 to 6 minutes). Butter will get

or onion

foamy and bubble. Remove from heat; stir in shallots, garlic and vinegar. Set aside. PLACE all

teaspoons chopped garlic

remaining ingredients except water and sesame seeds in 12-inch-deep skillet. COOK over

tablespoon balsamic vinegar

medium-high heat, stirring occasionally, 3 minutes. Add water; reduce heat to medium.

tablespoon olive oil

cups broccoli ﬂorets

medium red bell pepper, cut into

Cover; continue cooking until broccoli is crisply tender (4 to 5 minutes). Stir browned butter mixture into broccoli. Sprinkle with toasted sesame seeds, if desired. Prep time: 15 min. Total time: 25 min. Serves: 8

1-inch pieces (1 cup) 1

teaspoon salt

teaspoon pepper

tablespoons water

tablespoons toasted sesame

Once your kids eat their veggies, try this deliciously fun snack mix below!

seeds, if desired

KIDS’ CHOICE: CINNAMON SNACK TOSS MIX 5 cups wheat, corn or rice cereal, 1 cup salted peanuts and ½ cup salted whole roasted almonds in large microwave-safe bowl; set aside. COMBINE ¼ cup LAND O LAKES® Salted Butter, ¹/ ³ cup brown sugar, 2 tablespoons corn syrup and 1 teaspoon ground cinnamon in small glass measuring cup. Microwave on HIGH (100% power), stirring after each minute, until mixture boils (1 to 2 minutes). POUR butter mixture over cereal mixture; stir to coat. Microwave on HIGH for 5 minutes, stirring after each minute. Pour mixture onto waxed paper. SPRINKLE with ¾ cup each of candy corn and candy-coated chocolate pieces. Cool completely. Store in container with tightﬁtting lid. Prep time: 15 min. Total time: 45 min. Serves: 18 ©2013 Land O’ Lakes, Inc.

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3 Baked Potato Spread ¼

cup LAND O LAKES Butter with

Cranberry Orange Spread ¼

Olive Oil & Sea Salt, softened 1

tablespoon shredded cheddar cheese

tablespoon crumbled cooked bacon

teaspoon ﬁnely chopped fresh chives

Chipotle Lime Spread ¼

cup LAND O LAKES® Butter with

Create a whole menu of deliciousness with LAND O LAKES® Butter with Olive Oil & Sea Salt in Half Sticks. Made with real sweet cream butter, olive oil and a touch of sea salt, it complements everything with its uniquely rich taste. Simply spread on bread or add to meat, ﬁsh or pasta for a pop of ﬂavor in no time.

cup LAND O LAKES® Butter with

Pesto Parmesan Spread ¼

cup LAND O LAKES® Butter with

tablespoon ﬁnely chopped

tablespoon prepared pesto

fresh cranberries

tablespoon grated parmesan and

Olive Oil & Sea Salt, softened 1

Olive Oil & Sea Salt, softened

teaspoon orange juice

teaspoon ﬁnely chopped fresh sage

tablespoon shredded parmesan cheese

romano cheese blend

teaspoon sugar

teaspoon ﬁnely chopped fresh garlic

teaspoon freshly grated orange zest

Olive Oil & Sea Salt, softened 1 1

tablespoon chopped chipotle peppers in adobo sauce

DIRECTIONS FOR EACH RECIPE: COMBINE all ingredients for

teaspoon lime juice

desired ﬂavored spread in small bowl. BEAT at medium speed

teaspoon ﬁnely chopped fresh cilantro

until well mixed; refrigerate until ﬁrm. Store refrigerated in

¹/ 8

teaspoon freshly grated lime zest

container with tight-ﬁtting lid up to 2 weeks. Prep time: 10 min. Total time: 10 min. Yield: ¹/ ³ cup

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From simple.

To simply delicious.

Only LAND O LAKES® Butter comes in pre-measured, individually-wrapped half sticks, to keep your butter tasting fresher longer. They’re perfect for making your favorite recipes taste even better.

Margherita Pasta 1/4 cup LAND O LAKES® Butter with Olive Oil & Sea Salt 6 ounces uncooked penne pasta 2 tsp minced fresh garlic

Serves: 4 Cook time: 20 min 2 medium (2 cups) tomatoes, chopped ped 1/4 cup thinly sliced fresh basil 1/2 cup shredded Parmesan cheese se

Cook pasta and drain; return to pan and keep warm. Melt elt ook butter in skillet over med-high heat until sizzling. Add garlic; cook es. for 30 seconds. Add tomatoes and basil; cook 1 to 2 minutes. Add pasta and cheese and stir until combined. Serve immediately. ely. © 2013 Land O’ Lakes, Inc.

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Weeknight Cooking

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RATATOUILLE PASTA

CALIFORNIA RICE AND BEANS

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

ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

Kosher salt 12 ounces lasagnette or other long ribbon pasta 3 cloves garlic, thinly sliced 3 to 4 large tomatoes, halved crosswise and cored ½ teaspoon red pepper flakes ⅓ cup extra-virgin olive oil, plus more for brushing 1 bell pepper (any color), cut into 8 strips 2 small zucchini, sliced lengthwise ½ inch thick 1 Japanese eggplant, sliced lengthwise ½ inch thick ¾ cup fresh basil and/or parsley, chopped, plus more for topping 2 ounces goat cheese, crumbled

1 pound sliced mixed mushrooms 2 red bell peppers, cut into strips 1 medium zucchini, halved lengthwise and sliced ¼ cup walnuts, roughly chopped 1 clove garlic, finely chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 15-ounce can low-sodium cannellini beans, drained and rinsed 1½ tablespoons fresh lemon juice ½ cup chopped fresh parsley 5 cups frozen brown rice (or prepared brown rice) 1 cup sprouts (optional)

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta. 2. Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper ﬂakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board. 3. Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil. 4. Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.

1. Position racks in the upper and lower thirds of the oven and preheat to 425˚. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, ½ teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes. 2. Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, ½ teaspoon salt and ⅓ cup water in a blender; puree until smooth. Add the parsley and pulse until just combined. 3. Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts. Per serving: Calories 549; Fat 19 g (Saturated 2 g); Cholesterol 0 mg; Sodium 542 mg; Carbohydrate 82 g; Fiber 12 g; Protein 17 g

Per serving: Calories 602; Fat 25 g (Saturated 5 g); Cholesterol 7 mg; Sodium 76 mg; Carbohydrate 81 g; Fiber 7 g; Protein 18 g

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SEPTEMBER 2013

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P RO M OT I O N

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Weeknight Cooking

WorldMags.net LOWCALORIE DINNER

DONE IN

MINUTES

TUNA SALAD WITH HERB TOAST

LIGHT SHEPHERD’S PIE

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

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

6 tablespoons mayonnaise ½ cup chopped fresh basil and/or chives Kosher salt and freshly ground pepper 4 thick slices crusty bread 2 tablespoons red wine vinegar 1 head romaine lettuce, shredded 1 English cucumber, chopped 1 15-ounce can chickpeas, drained and rinsed 1 pint cherry tomatoes, halved 2 stalks celery, chopped 3 tablespoons chopped pickles or cornichons 2 5-ounce cans solid white tuna in water, drained

1¼ pounds small red-skinned potatoes 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 carrot, finely chopped 2 large tomatoes, chopped 1½ tablespoons chili powder Kosher salt ½ pound 93% lean ground turkey ½ pound 90% lean ground beef sirloin 1½ cups frozen peas ½ cup low-fat milk, warmed ⅓ cup shredded low-fat cheddar cheese

1. Preheat the broiler. Whisk the mayonnaise, herbs and ½ teaspoon each salt and pepper in a large bowl. Spread ½ tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes. 2. Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.

1. Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes. Let stand, covered, until ready to mash. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, ¾ teaspoon chili powder and ½ teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish. 2. Heat the remaining 1 tablespoon olive oil in the skillet over mediumhigh heat. Add the turkey, beef, the remaining ¾ teaspoon chili powder and ½ teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the peas and ¼ cup water; simmer 2 minutes. Spread over the vegetables in the baking dish, then cover to keep warm. 3. Preheat the broiler. Add the milk and ¼ teaspoon salt to the potatoes and mash well; mix in the cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes.

Per serving: Calories 494; Fat 21 g (Saturated 3 g); Cholesterol 37 mg; Sodium 983 mg; Carbohydrate 47 g; Fiber 9 g; Protein 29 g

Per serving: Calories 448; Fat 19 g (Saturated 6 g); Cholesterol 77 mg; Sodium 847 mg; Carbohydrate 38 g; Fiber 6 g; Protein 32 g

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SEPTEMBER 2013

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Weeknight Cooking

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STEAK AND PIEROGI

STIR-FRY FRITTATA

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

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

3 tablespoons whole-grain mustard 1 tablespoon extra-virgin olive oil 2 teaspoons Worcestershire sauce 1¼ to 1½ pounds flank steak Kosher salt and freshly ground pepper ⅓ cup sour cream 1 tablespoon chopped fresh chives 1 16-ounce package frozen potato-cheese pierogi 1 5-ounce package baby spinach 1 tablespoon unsalted butter

1 12-to-16-ounce bag frozen stir-fry vegetables ½ cup fresh cilantro (leaves and tender stems), plus more for topping Grated zest and juice of 1 lime 3 tablespoons peanut or vegetable oil 1 1-inch piece ginger, peeled 1 large clove garlic ½ jalapeño pepper (remove seeds for less heat) 3 teaspoons hoisin sauce, plus more for topping 10 large eggs Kosher salt and freshly ground pepper ½ pound ground pork

1. Preheat a grill to high. Whisk the mustard, olive oil and Worcestershire sauce in a small bowl. Season the steak with salt and pepper, then coat with half of the mustard mixture; let sit at room temperature 10 minutes. Combine the sour cream and chives in another small bowl and season with salt and pepper; refrigerate until ready to use. 2. Transfer the steak to the grill and cook 5 minutes; ﬂip, brush with half of the remaining mustard mixture and cook 5 more minutes. Flip again and brush with the rest of the mustard mixture; cook 5 to 8 more minutes for medium rare. Transfer to a cutting board and let rest. 3. Meanwhile, bring a large pot of water to a boil. Add the pierogi and cook as the label directs. Put the spinach in a colander. Drain the pierogi in the colander with the spinach so the spinach wilts. Return the pierogi and spinach to the pot and stir in the butter; season with salt and pepper. 4. Slice the steak against the grain; divide among plates along with the pierogi and spinach. Top the pierogi with the chive sour cream.

1. Preheat the oven to 400˚. Put the vegetables in a microwave-safe bowl and cover with plastic wrap; microwave until warmed through, about 4 minutes. Drain and set aside. 2. Combine the cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, the ginger, garlic, jalapeño and 2 teaspoons hoisin sauce in a blender; puree until smooth. Whisk the eggs, 2 tablespoons water, ½ teaspoon salt, and pepper to taste in a large bowl. 3. Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat. Add the pork, the remaining 1 teaspoon hoisin sauce, and ¼ teaspoon salt; cook, stirring, until browned, 4 minutes. Stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste. Pour in the eggs, increase the heat to high and cook 2 minutes. 4. Transfer the skillet to the oven and bake until set, 20 to 25 minutes. Cover and let rest 5 minutes. Top with the remaining cilantro-ginger sauce, more hoisin sauce and cilantro.

Per serving: Calories 508; Fat 22 g (Saturated 10 g); Cholesterol 84 mg; Sodium 945 mg; Carbohydrate 39 g; Fiber 4 g; Protein 40 g

Per serving: Calories 461; Fat 34 g (Saturated 10 g); Cholesterol 578 mg; Sodium 831 mg; Carbohydrate 14 g; Fiber 3 g; Protein 27 g

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serving suggestion

WorldMags.net Scan for HERDEZ® Mexican Cooking Sauce recipes.

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Weeknight Cooking

WorldMags.net LOWCALORIE DINNER

PORK CHOPS WITH CORN-BACON SLAW

BUTTERNUT SQUASH POSOLE

ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

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

½ cup buttermilk ¼ cup mayonnaise 2 tablespoons chopped fresh parsley 2 tablespoons apple cider vinegar 1 clove garlic, grated ¼ teaspoon sugar Kosher salt and freshly ground pepper 4 center-cut bone-in pork chops (½ to ¾ inch thick; 2 pounds) 4 slices bacon 2 ears of corn, kernels removed 4 cups shredded coleslaw mix 1 cup cherry tomatoes, halved

2 1 1

1. Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, ¼ teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature. 2. Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes. 3. Combine the bacon, corn, coleslaw mix, tomatoes, ¼ teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.

tablespoons vegetable oil tablespoon chili powder small butternut squash, peeled, seeded and cut into ¾-inch cubes (about 4 cups) 1 poblano chile pepper, seeded and chopped 1 teaspoon dried oregano, plus more for sprinkling 1 teaspoon ground cumin 2 cloves garlic, finely chopped Kosher salt 1 15-ounce can no-salt-added tomato puree 2 15-ounce cans hominy, drained and rinsed 1 avocado, diced Fresh salsa, for topping (optional) Tortilla chips, for serving (optional) 1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and ½ teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about 5 minutes. Add 5 cups water, the tomato puree and ½ teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking. 2. Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips. Per serving: Calories 415; Fat 16 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,451 mg; Carbohydrate 76 g; Fiber 17 g; Protein 9 g

Per serving: Calories 491; Fat 31 g (Saturated 10 g); Cholesterol 101 mg; Sodium 705 mg; Carbohydrate 20 g; Fiber 6 g; Protein 32 g

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SEPTEMBER 2013

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Weeknight Cooking

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Easy Sides

GRILLED LEMON-PEPPER POTATOES Slice 1½ pounds red potatoes ½ inch thick; toss with olive oil and lemon-pepper seasoning. Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal. Grill over high heat, ﬂipping once, 15 minutes; season with salt. Mix ½ cup sour cream, 1 tablespoon cider vinegar, some chopped chives, a pinch of sugar, and salt and pepper to taste; serve on the side for dipping.

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

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WILTED ESCAROLE WITH HAZELNUTS Cook 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium heat until golden, 1 minute. Add 1 bunch roughly chopped escarole and toss. Cover and cook until just wilted, 2 minutes. Combine 2 tablespoons olive oil with a pinch each of red pepper ﬂakes and salt; add the zest of ½ lemon and the juice of the whole lemon. Toss with the escarole and season with salt. Top with chopped toasted hazelnuts and grated parmesan.

TOMATO–SNOW PEA SALAD Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, ¼ teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and ¼ pound thinly sliced snow peas; toss.

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Weeknight Cooking

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GRILLED EGGPLANT SALAD ASIAN CUCUMBER SALAD Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, ½ teaspoon sugar and ¼ teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, ¼ cup cilantro, 2 tablespoons sliced pickled ginger, ½ ﬁnely chopped red jalapeño and 1 tablespoon sesame seeds.

Slice 1 eggplant lengthwise into thirds; toss with 2 tablespoons olive oil and ½ teaspoon kosher salt. Grill over medium-high heat until tender, 8 minutes per side; coarsely chop. Toss with 1 chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil, and 1 teaspoon each red wine vinegar and chopped oregano. Season with salt and pepper and top with shaved parmesan.

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

THIS PAGE, PHOTOS: CHRISTOPHER TESTANI; PROP STYLING: PAIGE HICKS.

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ARUGULA WITH APPLES AND WALNUTS

LEMON-HERB ORZO

Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, ¼ teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula, 1 chopped apple, ⅓ cup each chopped walnuts and dried cranberries, and 2 tablespoons sunﬂower seeds; toss.

Cook 1½ cups orzo in boiling salted water until al dente; reserve ¼ cup cooking water, then drain. Toss with 3 tablespoons butter, ⅓ cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

7DPH WKH EHDVW ZLWK D VLPSOLƂHG SDOHWWH WKDW LQFOXGHV RQO\ WKH FRORUV SHRSOH ORYH WR OLYH ZLWK WorldMags.net

Available at and other fine retailers.

Get started at Glidden.com/TameTheBeast

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Hot Tips

from Food Network Kitchens’ Katherine Alford:

Pound like a pro.

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

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

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HOW-TO: MELISSA PUNCH/STUDIO D. LADLE: GETTY IMAGES.

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

Weeknight Cooking

Trim greens with ease. Removing the stems from leafy greens like kale and chard is an oddly satisfying task. Here are two methods: A. Hold the end of the stem in one hand and run your knife down both sides of the stem (away from you) to shave off the leaves. B. Pull the leaves together and grab them with one hand, then rip out the stem with the other hand.

GOODNESS Kids and moms love V8 V-Fusion® 100% juice for totally different reasons. Kids because the fruit makes it taste great. Moms because it has 1 full serving of fruits and 1 full serving of vegetables* with no sugar added. A family favorite for a reason. (Or two.)

* serving = ½ cup

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Eggs now have even more Vitamin D, naturally. Nothing artificial. And theyâ&#x20AC;&#x2122;re a good source of high-quality protein too.

/IncredibleEdibleEgg According to the USDA Nutrient Database for Standard Reference, the average amount of vitamin D in one large egg is 41 IU, up from 25 IU. Brought to you by Americaâ&#x20AC;&#x2122;s egg farmers.

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WorldMags.net THE BREAKFAST NOOK:

L I E O D B E G D R G A H EASY MORNINGS S It’s back-to-school season and the perfect time to kick-start the day with quick and nutritious breakfast recipes. Prepare eggs in the same amount of time it takes you to get your coffee ready. Use this foolproof hard-boiled eggs recipe to get you out the door faster! HARD-BOILED EGGS are portable, easy-to-store and ready to eat. With high-quality protein, vitamin D and all 9 essential amino acids. Eating eggs every morning will help your family start the day with a nutritional kick. STEP 1:

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

STEP 2:

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

STEP 3:

DRAIN immediately and serve warm. Or cool completely under cold running water or in bowl of ice water, then REFRIGERATE. For easier peeling, use eggs that you’ve had in your refrigerator for more than a week.

THINK OUTSIDE THE CEREAL BOX:

WEEKDAY EGGS IN 5 MINUTES OR LESS

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

5-MINUTE EGG & ENGLISH MUFFIN PIZZA

2-MINUTE EASY EGG SANDWICH

Top English muffin halves with tomato sauce, chopped hard-boiled eggs and cheese. Broil for 4 minutes or until cheese melts.

While toasting bread, slice hardboiled eggs. Place egg slices between toast with your favorite ﬁller, such as tomato, guacamole, or simple salt and pepper.

5-SECOND PAIR A-PEEL Running late? Head out the door with a hard-boiled egg and a banana. Swap that breakfast bar for nature’s perfectly packaged breakfast duo!

For health beneﬁts and easy breakfast recipes, visit www.facebook.com/IncredibleEgg. WorldMags.net

Weeknight Cooking

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Mix & Match

PESTO

Create your perfect version: The possibilities are endless! PHOTOGRAPHS BY

KANA OKADA

KALE PESTO WITH WALNUTS AND PARMESAN

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WorldMags.net PICK A NUT OR SEED Toast ⅓ cup in a dry skillet until lightly browned; let cool. Pulse in a food processor until ﬁnely ground. ● Pine nuts

● Walnuts

● Pecans

● Pistachios

● Sunflower seeds

● Almonds

● Cashews

● Hazelnuts

● Sesame seeds

● Pepitas (hulled green pumpkin seeds)

CHOOSE YOUR BASE

FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: MARINA MALCHIN. BASIL, MINT, SPINACH AND ROASTED RED PEPPERS: SHUTTERSTOCK. PARSLEY, CILANTRO, KALE, ARUGULA AND MASCARPONE: GETTY IMAGES. COLLARD GREENS AND SUN-DRIED TOMATOES: FOTOLIA. WATERCRESS AND ROMAINE: ALAMY. OLIVES: ENVISION/CORBIS. TOMATO: PHILIP FRIEDMAN/STUDIO D. RICOTTA: ISTOCKPHOTO.

Add 3 cups total (choose up to 3).

Basilil B

Parsley

Cilantro

Mint

Collard greens, chopped

Kale, chopped

Arugula

Watercress

Spinach, chopped

Romaine, chopped

CHOOSE YOUR SEASONING Add ½ to 1 teaspoon total of the following ingredients (choose up to 3); add ¼ teaspoon kosher salt and pulse until ﬁnely chopped. ● Garlic, chopped

● Orange zest, grated

● Fresh thyme

● Fresh tarragon, chopped

● Lemon zest, grated

● Red pepper flakes

● Fresh oregano, chopped

● Fresh rosemary, chopped

PICK A CHEESE Grate ½ cup, add to the food processor and pulse to combine. ● Parmesan

● Grana padano

● Manchego

● Aged or smoked gouda

● Asiago

● Pecorino

● Gruyère

● Aged cheddar

FINISH THE PESTO Slowly pour in ½ cup extra-virgin olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in ¼ to ½ cup of any of the following (optional). You’ll have about 1 cup pesto; use about ½ cup for 1 pound pasta.

Mascarpone

Sun-dried tomatoes, chopped

Olives, pitted and chopped

Roasted red peppers, chopped

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Fresh tomatoes, chopped

SEPTEMBER 2013

Ricotta

●

FOOD NETWORK MAGAZINE

103

Weeknight Cooking

WorldMags.net COVER ! RECIPE

ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA

104

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WorldMags.net 30

Get inspired with fast and ďŹ&#x201A;avorful potato sides your whole family will love. Visit potatogoodness.com

Fiesta Potato Smashers

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Weeknight Cooking

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ROMAINE PESTO WITH SESAME SEEDS, ASIAGO AND SUN-DRIED TOMATOES

106

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50 Chicken Dinners WorldMags.net

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

PHOTOGRAPHS BY

SANG AN

No.

Bl Ch Blue Cheese– Shallot Chicken

108

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SEPTEMBER 2013

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No.

FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: PAMELA DUNCAN SILVER.

Chicken Chi k Pizza Pi

No.

Chicken Chi k Ph Pho

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Weeknight Cooking

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EATING RIGHT MAY BE THE EASIEST THING YOU DO TODAY. Great ggrilled taste

No p preservatives

Find it in your grocer’s freezer or learn more at GrilledandReady.com

98% fat free

All white meat chicken

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50 Chicken Dinners WorldMags.net PHOTOGRAPHS BY SANG AN

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No.

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50 Chicken Dinners

WorldMags.net Use skinless, boneless chicken breasts for all recipes (small = 6 ounces; large = 12 ounces).

1. Basic Sautéed Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover; cook 3 more minutes.

FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: PAMELA DUNCAN SILVER.

2. Lemon-Thyme Cook Basic Sautéed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs; turn the chicken to coat.

8. Mushroom Make Basic Sautéed Chicken (No. 1); remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add ¾ cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley; pour over the chicken.

9. Piccata Make Basic Sautéed Chicken (No. 1); remove to a plate. Add the juice of 2 lemons and ¾ cup chicken broth to the drippings; simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter; pour over the chicken.

3. Blue Cheese–Shallot Make Basic Sautéed Chicken (No. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add ¾ cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese.

10. Leek-Grape Make Basic Sautéed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and ½ cup each cream and chicken broth to the pan; simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley; pour over the chicken.

4. Hoisin-Plum Make Basic Sautéed Chicken (No. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add ½ cup chicken broth and ¼ cup hoisin sauce; simmer 5 minutes. Stir in the juice of 1 lime; pour over the chicken.

11. Alla Vodka Make Basic Sautéed Chicken (No. 1); remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings; cook 1 minute. Add 2 cups canned crushed tomatoes, ½ cup cream and ¼ cup vodka; simmer 5 minutes. Pour over the chicken and top with chopped basil.

5. Apple-Mustard Make Basic Sautéed Chicken (No. 1); remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add ⅔ cup chicken broth; simmer until reduced by half. Stir in 1 tablespoon grainy mustard; pour over the chicken.

12. Breaded Pound 4 small chicken breasts until ½ inch thick; season with salt. Dredge in ﬂour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side; drain on paper towels. Season with salt.

6. Stuffed Mix ¾ cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts; ﬁll with the cheese. Cook as for Basic Sautéed Chicken (No. 1).

13. Cornﬂake Make Breaded Chicken (No. 12), swapping 2 cups crushed cornﬂakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.

7. Saltimbocca Make Basic Sautéed Chicken (No. 1), topping each breast with 2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

14. Parmesan Make Breaded Chicken (No. 12), mixing the breadcrumbs with equal parts grated parmesan. Arrange the cooked chicken in a baking dish; top with 2 cups marinara sauce, 1 cup grated mozzarella and ½ cup parmesan. Bake at 425˚, 15 minutes.

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50 Chicken Dinners

WorldMags.net 15. Gravy-Topped Make Breaded Chicken (No. 12); remove to a plate. Whisk 1 tablespoon ﬂour, a pinch of paprika, and pepper to taste into the drippings; cook, whisking, until golden. Whisk in 1 cup milk; simmer until thick. Pour over the chicken.

16. Spice-Crusted Make Breaded Chicken (No. 12), substituting 1 cup fine cornmeal mixed with 1½ teaspoons ground cumin and ¼ teaspoon cayenne for the breadcrumbs. 17. Nuggets Cut 2 large chicken breasts into 1-inch pieces; season with salt. Dip in buttermilk, then dredge in 1 cup flour mixed with 2 teaspoons Cajun seasoning. Fry in 2 inches of 365˚ vegetable oil, 4 minutes. 18. Spicy Tenders Cut 4 small chicken breasts into strips. Dredge in flour, then dip in 4 beaten eggs mixed with 1 tablespoon each Sriracha and water; dredge in panko. Fry in 1 inch of 350˚ vegetable oil, 6 minutes. Serve with mayonnaise mixed with Sriracha.

19. Pesto Pasta Brown 1 sliced large chicken breast in a skillet with olive oil over medium-high heat, turning, 5 minutes. Add ½ cup white wine; simmer until reduced, 5 minutes. Add ⅓ cup pesto and ¾ cup cream; cook until thickened. Stir in ¼ cup parmesan; season with salt and pepper. Toss with 12 ounces cooked pasta. 20. Kebabs Cut 2 each small chicken breasts, Italian sausages, bell peppers and red onions into 1-inch pieces. Marinate in ¼ cup olive oil, the juice of 1 lemon, 3 smashed garlic cloves and a pinch each of salt and Italian seasoning in the refrigerator, 30 minutes. Thread onto skewers; grill over medium-high heat, 4 to 5 minutes per side. 21. Pho Simmer 4 cups chicken broth, 2 tablespoons ﬁsh sauce, 1 star anise pod and 1 cinnamon stick, 10 minutes. Add 2 large sliced chicken breasts and cook 10 minutes. Add 8 ounces cooked rice noodles. Top with sliced jalapeño, basil and mint. FOOD NETWORK MAGAZINE

22. Basic Soup Simmer 5 cups chicken broth, 2 large chicken breasts and 1 cup each sliced carrots, celery, onions and parsnips, 20 minutes. Shred the chicken, then return to the soup; add some chopped dill and parsley.

23. Dumpling Soup Make Basic Chicken Soup (No. 22). Mix ⅓ cup each ﬂour and softened butter to form a paste; whisk into the soup and bring to a boil. Add 4 quartered rounds of refrigerated biscuit dough; cover and simmer 25 minutes. 24. Basic Roasted Season 2 large chicken breasts with salt and pepper. Brown in an ovenproof skillet in 1 tablespoon olive oil over medium heat, turning once, 8 minutes, then roast at 375˚, 15 minutes. 25. Ratatouille Prepare Basic Roasted Chicken (No. 24); remove to a plate after browning. Sauté 1 each diced small eggplant, zucchini, bell pepper, tomato and red onion in the drippings, 5 minutes. Stir in a pinch of sugar and 1 tablespoon red wine vinegar. Return the chicken to the pan; roast at 375˚, 15 minutes. Top with torn basil. 26. Potato-Leek Prepare Basic Roasted Chicken (No. 24); remove to a plate after browning. Sauté 3 chopped leeks and 1½ pounds diced potatoes in the drippings, 7 minutes. Return the chicken to the pan; roast at 375˚, 15 minutes. Stir in 1 tablespoon each butter, chopped dill and parsley. 27. Maple-Squash Toss 3 cups diced butternut squash, 1 cup pecans and 2 tablespoons each maple syrup and diced butter on a foil-lined baking sheet. Make Basic Roasted Chicken (No. 24), roasting the chicken on the baking sheet with the squash.

28. Pizza Make Basic Roasted Chicken (No. 24) with 1 chicken breast; shred. Toss with 1 pint halved cherry tomatoes, 2 sliced bell peppers, 1 sliced onion, ¼ cup olive oil and 1 tablespoon Italian seasoning; spread on 1 pound rolled-out pizza dough. Bake on a hot stone at 475˚, 15 to 20 minutes.

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No. 29. New Orleans–Style Make Basic Roasted Chicken (No. 24), rubbing the meat with 1 tablespoon each Cajun seasoning and brown sugar before browning. Mix ½ cup each chopped giardiniera and olives with ¼ cup each olive oil and chopped parsley; serve with the chicken. 30. Peanut Stir-Fry Mix 3 tablespoons each soy sauce, chili-garlic sauce and water with 1 tablespoon cornstarch. Heat 2 tablespoons vegetable oil in a skillet over high heat; add 4 cubed small chicken breasts, 1 tablespoon minced ginger and ½ cup each peanuts and sliced celery. Stir-fry 5 minutes. Add the sauce; cook until thick. 31. Fried Rice Scramble 3 eggs in a skillet in 2 tablespoons vegetable oil over high heat; remove to a bowl. Heat 1 more tablespoon oil in the skillet. Add ½ chopped onion, 1½ cups chopped broccoli and 1 teaspoon each sugar and kosher salt; cook, stirring, 3 minutes. Add 2 cubed small chicken breasts; stir-fry 5 minutes. Add 3 cups cooked rice and the eggs; stir until hot.

32. Tomato Fried Rice Make Fried Rice (No. 31), swapping ¾ cup diced tomato and 1 bunch chopped scallions for the broccoli.

33. Oven-Fried Mix ½ cup mayonnaise and ¼ cup dijon mustard. Add 4 small chicken breasts; turn to coat. Dredge in 2 cups crushed cornﬂakes mixed with 1 teaspoon paprika; bake at 400˚, 15 to 20 minutes. 34. Basic Poached Cover 2 large chicken breasts with cold water in a pot; add 1 tablespoon kosher salt. Bring to a gentle simmer; cook until just ﬁrm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain. 35. Creamy Salad Make Basic Poached Chicken (No. 34); dice. Mix with ½ cup mayonnaise, ¼ cup each sour cream and chopped parsley, 2 chopped celery stalks and 2 tablespoons chopped celery leaves. 36. French Salad Make Basic Poached Chicken (No. 34); dice. Mix with ⅔ cup mayonnaise, 2 teaspoons dijon mustard and ¼ cup chopped mixed herbs.

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No.

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50 Chicken Dinners

WorldMags.net 37. Chopped Salad Make Basic Poached Chicken (No. 34); chop. Toss with chopped tomatoes, avocado, cucumber, cilantro, and salt and pepper. Top with minced red onion, olive oil and lime juice.

38. Barbecue Sandwiches Make Basic Poached Chicken (No. 34); shred. Warm ¼ cup cider vinegar, 2 tablespoons brown sugar, 1 tablespoon hot sauce and a pinch each of celery salt, black pepper and cayenne; toss with the chicken. Serve on buns with pimiento cheese and pickles. 39. Tex-Mex Roll-Ups Make Basic Poached Chicken (No. 34); shred. Mix with ⅔ cup mayonnaise, ½ cup salsa, ⅓ cup each sour cream, chopped canned green chiles and chopped scallions, and the juice of 1 lime. Serve in tortillas. 40. Cheddar Melts Make Basic Poached Chicken (No. 34); dice. Toss with ½ cup each diced celery and apple and 1 chopped scallion. Add 1 cup mayonnaise, 2 teaspoons mustard, and salt and pepper to taste. Spoon onto toasted English muffins; top with sliced cheddar and broil until melted. 41. Basic Grilled Season 4 small chicken breasts with salt and pepper. Grill on oiled grates over medium heat, turning once, 15 to 18 minutes. 42. Tostadas Make Basic Grilled Chicken (No. 41); slice. Mash 1 avocado with 2 tablespoons each sour cream and lime juice; season with salt and cayenne. Spread on 4 tostada shells. Top with the chicken, shredded lettuce, more sour cream and fresh salsa. 43. Fajitas Marinate 4 small chicken breasts in ¼ cup olive oil, the juice of 1 lime and 1 tablespoon each ground cumin, dried oregano and chili powder in the refrigerator, 30 minutes. Cook as for Basic Grilled Chicken (No. 41); slice. Grill 1 each sliced poblano and onion. Serve with the chicken in tortillas.

44. Chipotle Barbecue Puree ½ cup barbecue sauce with 1 chipotle in adobo. Make Basic Grilled Chicken (No. 41), brushing with the sauce during the last 5 minutes. 45. Middle Eastern Rub 4 small chicken breasts with a mixture of 1 tablespoon olive oil, 2 tablespoons pumpkin pie spice and ¼ teaspoon each cayenne and granulated garlic. Cook as for Basic Grilled Chicken (No. 41); serve with tzatziki and pita. 46. Jerk Pineapple Toss 4 small chicken breasts, 4 scallions, 2 sliced bell peppers and 1 sliced pineapple with vegetable oil and jerk seasoning. Cook as for Basic Grilled Chicken (No. 41), adding the pineapple and vegetables to the grill halfway through. 47. Indian Rub 4 small chicken breasts with 1½ teaspoons curry powder, and salt and pepper to taste. Cook as for Basic Grilled Chicken (No. 41). Puree ½ cup cilantro, ¼ cup each mint and coconut milk, 1 tablespoon lime juice, 1 teaspoon sugar, ½ jalapeño, 1 garlic clove and ¼ teaspoon kosher salt; serve with the chicken. 48. Herb Oil Marinate 4 small chicken breasts in ⅓ cup olive oil, the juice of 1 lemon and 1 teaspoon each kosher salt and red pepper ﬂakes in the refrigerator, 1 hour. Cook as for Basic Grilled Chicken (No. 41). Puree ¼ cup each olive oil, fresh parsley and basil with 2 tablespoons lemon juice; season with salt and pepper. Serve with the chicken. 49. Caesar Salad Make Basic Grilled Chicken (No. 41) with 2 breasts; slice. Mash 1 minced garlic clove with 2 anchovies; mix with ¼ teaspoon Worcestershire sauce, the juice of ½ lemon and ½ cup mayonnaise. Toss with 1 head chopped romaine and the chicken. Top with grated parmesan. 50. Pesto Panini Make Basic Grilled Chicken (No. 41); slice. Sandwich between sliced Italian bread with pesto, sliced tomato and fresh mozzarella. Cook in a hot oiled skillet, 2 minutes per side.

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

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on eggs and hamburgers.

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Weekend Cooking Try Food Network Kitchensâ&#x20AC;&#x2122; end-of-summer menus. Then, learn how to preserve tomatoes.

FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: PAMELA DUNCAN SILVER.

PHOTOGRAPHS BY ANNA

Make gazpacho for a dinner party. See page 113.

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WILLIAMS

Weekend Cooking

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Spanish Supper ● Gazpacho with Cilantro Oil

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

Swordfish is perfect for grilling: It’s meaty and firm, so it won’t fall apart when you flip it.

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

FOR THE FISH 4 cloves garlic, smashed 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice of ½ orange 1 tablespoon sherry vinegar 1 teaspoon honey 1 teaspoon chopped fresh thyme ½ teaspoon cumin seeds, chopped Kosher salt and freshly ground pepper 6 6-to-8-ounce skin-on swordfish steaks (about ½ inch thick) Vegetable oil, for brushing

FOR THE POTATO SALAD 1½ pounds small red-skinned potatoes, thinly sliced Kosher salt ¼ teaspoon cumin seeds, chopped 3 tablespoons extra-virgin olive oil 4 ounces dried chorizo, diced 2 tablespoons sherry vinegar ¼ cup chopped fresh parsley and/or chives 3 stalks celery (with leaves), sliced ¼ cup piquillo peppers, sliced Freshly ground pepper

1. Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour. 2. Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about 1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings. 3. Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper. 4. Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.

CHEESE PLATE WITH GRAPE TAPENADE

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

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

FOR THE GAZPACHO 3 pounds tomatoes, roughly chopped ½ large cucumber, peeled and roughly chopped 2 cups cubed day-old Italian or French bread, crusts removed (about ⅓ loaf) 2 cloves garlic ¼ cup sherry vinegar 1 cup extra-virgin olive oil 1 tablespoon sugar Kosher salt and freshly ground pepper

FOR THE TOPPINGS 1 bunch fresh cilantro (about 1 cup leaves) ⅓ cup extra-virgin olive oil 1 lemon, halved Pinch of sugar Kosher salt ½ large cucumber, peeled and finely chopped 1 small red Thai chile pepper, finely chopped (seeds removed for less heat)

1. Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour. 2. Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, ¼ cup water, the juice of ½ lemon and the sugar and puree until smooth. Season with salt. 3. Combine the cucumber, chile and the juice from the remaining ½ lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.

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Labor Day

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

Our homemade barbecue sauce is worth the extra effort. You can make it up to 2 days ahead and refrigerate it.

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

FOR THE BARBECUE SAUCE 2 tablespoons vegetable oil 1 red onion, chopped 2 cloves garlic, chopped 1½ tablespoons chili powder ¾ cup ketchup ¼ cup apricot preserves 3 tablespoons yellow mustard 3 tablespoons apple cider vinegar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce

FOR THE BURGERS 2½ pounds ground beef chuck Kosher salt and freshly ground pepper 1 red onion, sliced into rings 1 tablespoon vegetable oil 6 slices monterey jack or pepper jack cheese 6 sesame seed hamburger buns, split 2 avocados, sliced

1. Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and ½ cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature. 2. Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six ½-inch-thick patties; season both sides with salt and pepper. 3. Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes. 4. Transfer ½ cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and ﬂipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.

FOIL-PACKET CORN

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

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

FOR THE DOUGH 1¾ cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg Cooking spray

FOR THE FILLING 2 cups blueberries ⅓ cup plus 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 4 teaspoons cornstarch Pinch of kosher salt 1 8-ounce package cream cheese 1 large egg, beaten, plus 1 egg yolk Pinch of freshly grated nutmeg Coarse sugar, for sprinkling

1. Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour. 2. Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble. 3. Make the filling: Toss the blueberries, ⅓ cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl. 4. Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes. 5. Put an inverted baking sheet in the lower third of the oven and preheat to 425˚. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.

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Pasta Night

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

We used Tuscan kale (also called lacinato or dinosaur kale) for this pasta—it’s darker and less bitter than regular kale.

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WorldMags.net PASTA WITH CORN AND KALE ACTIVE: 35 min l TOTAL: 45 min l SERVES: 6

6 ears of corn Kosher salt 1 pound campanelle or fusilli pasta 5 tablespoons extra-virgin olive oil 2½ pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced 3 cloves garlic, sliced ½ teaspoon red pepper flakes 2 bunches Tuscan kale, stems removed, leaves cut into strips 2 bunches scallions (white and light green parts), chopped 4 tablespoons unsalted butter, cubed Freshly ground pepper 1. Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot and ﬁll with water; season with salt. Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain. Discard the cobs. 2. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavybottomed pot over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl. 3. Add the remaining 1 tablespoon olive oil, the garlic and pepper ﬂakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes. Add the pasta and ½ cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce. Season with salt and pepper.

ROASTED FIG SUNDAES

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

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

½ large red onion, thinly sliced Kosher salt ⅓ cup white balsamic vinegar or white wine vinegar 1 teaspoon honey 3 tablespoons extra-virgin olive oil, plus more for drizzling 1¾ pounds heirloom tomatoes, thinly sliced Freshly ground pepper 4 nectarines, pitted and thinly sliced 5 cups baby arugula 3 ounces ricotta salata cheese, crumbled 1. Soak the red onion in a bowl of salted cold water, 10 to 15 minutes; drain, rinse and pat dry. Meanwhile, bring the vinegar and honey to a simmer in a small skillet over medium-high heat; cook until slightly syrupy, about 5 minutes. Let cool completely. (The syrup will thicken as it cools.) Transfer to a bowl and gradually whisk in the olive oil until emulsiﬁed. 2. Season the tomatoes with salt and pepper and arrange on a platter with the nectarines, arugula and onion. Top with the ricotta salata. Drizzle with the vinegar mixture and more olive oil; toss gently.

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DAZZLE YOUR SPECIAL SOMEONE WITH A DELICIOUS, AUTHENTIC ITALIAN DATE NIGHT IN DINNER STARRING BUITONI ® PASTAS AND SAUCES—HIGH QUALITY, ALL NATURAL INGREDIENTS, SIMPLY PREPARED AND ARTFULLY COMBINED.

BUITONI Linguine Caprese Serving Suggestion

BUITONI LINGUINE CAPRESE MAKES 4 SERVINGS

INGREDIENTS 1 package (9 ounces) BUITONI Refrigerated Linguine 3 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 2 pounds fresh ripe plum tomatoes, cored and coarsely chopped, or 1 can (28 ounces) whole peeled tomatoes, undrained, coarsely chopped Pinch of crushed red pepper ﬂakes ½ cup diced fresh mozzarella cheese ¼ cup fresh basil leaves, thinly sliced Salt and ground black pepper

DIRECTIONS

BRING a large pot of water to a boil. PLACE oil and garlic in large skillet; cook over medium-high heat for 30 seconds or until it begins to sizzle. Add tomatoes and crushed red pepper; cook, stirring occasionally, until the tomatoes begin to juice up. Reduce heat to low; cook, stirring occasionally, until sauce thickens. Set aside. PREPARE pasta according to package directions. Drain and toss with tomato mixture. Stir in cheese and basil; toss to coat. Season with salt and pepper.

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BUITONI® Fettuccine with Peas, Leeks and Thyme Serving Suggestion

BUITONI FETTUCCINE WITH PEAS, LEEKS AND THYME MAKES 3 SERVINGS

INGREDIENTS

DIRECTIONS

package (9 ounces) BUITONI

Refrigerated Fettuccine 2

tablespoons extra-virgin olive oil

cup sliced fresh leeks

/1 3

cup frozen peas

Salt and ground black pepper 2

thyme sprigs, leaves removed and

cup (1 ounce) BUITONI Refrigerated

stems discarded Freshly Shredded Parmesan Cheese

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture. HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper. ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

BE A STAR CHEF ON DATE NIGHT Make your own inspired creation with BUITONI cut pastas like the contestants on the recent Food Network Star challenge.

VISIT BUITONI.COM FOR MORE GREAT RECIPES. LOOK FOR BUITONI PRODUCTS IN YOUR GROCER’S REFRIGERATED SECTION.

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Unless noted to the contrary, all trademarks are owned by Société des Produits Nestlé S.A. Vevey, Switzerland, or used with permission.

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TEXAN AT

Heart

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

DAVID MALOSH

Sunny Anderson grew up living all over the world—and eating just about every cuisine— but only one type of food really makes her feel at home: Tex-Mex. She moved to San Antonio just as she was starting high school, and her military family finally got to stay put for a while. It was a pivotal time for her. “I was able to settle in, hold on to friends for longer than a year and get to love everything about the unique type of Mexican food found only in Texas.” Sunny says that whenever she makes Tex-Mex food, it takes her back to those days. “It reminds me of so much: friends, childhood dreams and more.” Here are some of her favorite dishes inspired by that time, from her new cookbook, Sunny’s Kitchen: Easy Food for Real Life ($22.50, Clarkson Potter). 120

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Weekend Cooking

CHIMICHANGA ALAMO ACTIVE: 1 hr l TOTAL: 1 hr l SERVES: 4

FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

FOR THE SAUCE 1 cup chopped fresh cilantro 2 avocados, pitted and mashed 1 cup sour cream 2 tablespoons fresh lime juice Kosher salt

“A chimichanga is a burrito on steroids. Can I say that?”

FOR THE FILLING 1 tablespoon vegetable or olive oil 1 cup finely chopped Vidalia or other sweet onion 1 teaspoon kosher salt Freshly ground black pepper 1 teaspoon ground cumin 3 to 4 sprigs thyme, leaves stripped and chopped 2 cloves garlic, grated on a rasp or finely minced 1 pound 80% lean ground beef chuck

FOR THE CHIMICHANGAS 4 10-inch flour tortillas 1 15½-ounce can refried black beans Vegetable oil, for frying 1 cup shredded cheddar cheese 1 cup shredded pepper jack cheese 1 small head iceberg lettuce, shredded 4 Roma tomatoes, seeded and chopped 8 to 12 pickled jalapeño slices 4 radishes, thinly sliced

1. Make the cilantro-avocado cream sauce: In a blender, combine the cilantro, avocados, sour cream, lime juice and a pinch of salt. Blend until smooth. Set aside. 2. Make the beef filling: Heat the oil in a large skillet over medium heat. Add the onions, salt, a few grinds of pepper, the cumin and thyme. Cook, stirring, until the onions are tender, about 5 minutes. Add the garlic and cook until fragrant, about 5 minutes. Add the beef and break it up with a spoon or spatula as it browns. When the meat is cooked through, taste and, if needed, season with a pinch of salt. 3. Fill the chimichangas: Warm the tortillas in a microwave for just a few seconds. Using a rubber spatula or the back of a spoon, spread one-quarter of the beans in the center of each tortilla, making a rectangle with the rough dimensions of 6 inches by 3 inches. Add the beef directly over the beans. This leaves 2 inches of tortilla on the rectangle’s short sides of the filling and 3½ inches of tortilla on the long sides. 4. Roll the chimichangas: With the length of the rectangle of fillings horizontal to you, use both hands to fold each side in and over the mound of beef. Then fold the flap closest to you over the beef, tuck it in gently but tightly and roll the burrito away from you. Set aside with the seam side down and continue with the rest. 5. Fry the chimichangas: Fill a large straight-sided pan with an inch of oil and bring it to 350˚. When the oil is hot, add 2 burritos at a time, seamside down, adjusting the temperature to keep the oil at 350˚. Cook until golden on the bottom, then roll and cook all sides, about 3 to 5 minutes total. Transfer to a paper towel–lined plate. Repeat with the rest. 6. Top the chimichangas: Turn on the broiler or preheat your oven to 500˚. Place the chimichangas on a baking sheet, seam-side down. Mix the cheddar and jack cheeses in a bowl. Top each chimichanga evenly with cheese. Cook until the cheese melts, about 1 minute. Transfer each to a serving plate and top evenly with lettuce, cilantro-avocado cream sauce, tomatoes, pickled jalapeños and radish slices.

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“UNA DE CADA” ENCHILADA CASSEROLE FOR THE ENCHILADA SAUCE 1 tablespoon olive oil ½ cup finely chopped Vidalia or other sweet onion Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 clove garlic, grated on a rasp or finely minced 1 teaspoon ground cumin ½ teaspoon dried thyme 1 28-ounce can crushed tomatoes ¾ cup beef broth FOR THE BEEF LAYER 2 tablespoons olive oil ½ cup finely chopped Vidalia or other sweet onion ½ cup finely chopped green bell pepper ½ cup finely chopped red bell pepper Kosher salt 3 cloves garlic, grated on a rasp or finely minced 1 pound 85% lean ground beef ½ to 1 teaspoon onion powder 1 teaspoon ground cumin ½ to 1 teaspoon dried thyme 1 packet (about ¼ teaspoon) SazÓn seasoning 2 Roma tomatoes, seeded and chopped ¼ cup beef broth Freshly ground black pepper

ACTIVE: 55 min l TOTAL: 1 hr 45 min l SERVES: 10 to 12

1. Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant, about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat. 2. Cook the beef: Preheat the oven to 350˚. In a large straight-sided pan, heat the olive oil over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the beef, onion powder, cumin, thyme, SazÓn, tomatoes and broth, allowing time between each addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or two of pepper. (SazÓn adds salt, so be careful not to over-season.) Set aside. 3. Prepare the chicken layer: In a large bowl, toss together the shredded chicken, ½ cup of the enchilada sauce and the cheddar and pepper jack cheeses. Set aside. 4. Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the stillwarm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides, overlapping where needed and covering the entire bottom of the dish. Next, add ½ cup of the shredded cheese blend, all of the beef, another ½ cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a ﬁnal layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna.

FOR THE CHICKEN LAYER 1 rotisserie chicken, skin and bones discarded, meat shredded ½ cup shredded cheddar cheese ½ cup shredded pepper jack cheese FOR THE CASSEROLE 2 tablespoons unsalted butter, softened 1½ cups shredded cheddar cheese 1½ cups shredded pepper jack cheese 20 to 24 six-inch corn tortillas, cut in half

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“ ‘Una de cada’ is my favorite three-word phrase. It means ‘one of each,’ and I use it every time I order enchiladas.”

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WorldMags.net ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4

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large eggs tablespoons unsalted butter tablespoons vegetable oil corn tortillas, sliced into ½-inch strips, then cut into 2-inch rectangles ½ cup chopped red bell pepper 1 4-ounce can green chiles, drained ½ cup chopped Vidalia or other sweet onion Kosher salt and freshly ground black pepper 2 Roma tomatoes, seeded and chopped ½ cup shredded pepper jack cheese

1. In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside. 2. Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy. 3. Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes. 4. Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

“Migas are scrambled eggs with personality and texture.”

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SAN ANTONIO MIGAS

PROMOTION

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FOOD NETWORK MAGAZINE’S

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Make some

dough! Guy Fieri cranks out world-class pizza right in his backyard. PHOTOGRAPHS BY

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DAVE LAURIDSEN

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Guy

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

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

1 1 2

teaspoon sugar tablespoon active dry yeast tablespoons extra-virgin olive oil, plus more for the bowl

1. In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110˚ to 115˚). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don’t have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.) 2. Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour. 3. Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely

1 teaspoon fine sea salt 2½ cups all-purpose flour, plus more for dusting with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you’re not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.) 4. Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don’t have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500˚. 5. Press the dough with your fingers until it’s as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven). 6. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.

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GUY’S FAVORITE TOPPING COMBOS

THE FRENCH PIG Cooked pancetta, sautéed leeks and apple, brie, balsamic vinegar THE MOTLEY QUE Pulled chicken, barbecue sauce, red onions, cilantro, fontina SPICY HAWAIIAN Canadian bacon, pineapple, red jalapeño, marinara sauce, mozzarella AU NATUREL Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt

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WorldMags.net Jarred tomatoes will keep for up to a year. Use them as you’d use canned tomatoes—in sauces, soups and stews.

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WorldMags.net Try this at home:

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

FOOD STYLING: CHELSEA ZIMMER; HAIR AND MAKEUP: ANDREA WHITTEN.

PHOTOGRAPHS BY

CHRISTOPHER TESTANI

1. Sterilize the jars. Wash the jars, lids and bands in hot soapy water and rinse well. Place a folded clean kitchen towel or canning rack in the bottom of a stockpot (this keeps the jars from rattling); ﬁll about halfway with water. Add the jars, making sure they’re submerged. Bring to a boil and boil 10 minutes; remove with a jar lifter and place on a clean towel. Turn off the heat; reserve the pot of water. Put the lids and bands in a saucepan of simmering water until ready to use (do not boil).

JARRED TOMATOES ACTIVE: 50 min l TOTAL: 1 hr 55 min MAKES: six 16-ounce jars

1 4

medium onion, roughly chopped stalks celery with leaves, roughly chopped 4 cloves garlic 7 pounds plum tomatoes Kosher salt 1⅛ teaspoons citric acid (also called sour salt), for preserving 18 fresh basil leaves

Donatella uses a towel as a makeshift canning rack. 2. Cook the tomatoes. Bring another stockpot of water to a boil. Add the onion, celery and garlic and cook until just tender, about 8 minutes. Add the tomatoes (in batches, if necessary) and cook until they split and rise to the top, about 5 minutes. Strain the vegetables; discard the celery stalks but keep the leaves for ﬂavor.

WHAT YOU’LL NEED F Six 16-ounce canning jars with lids and bands F Clean kitchen towels F 2 large stockpots F Jar lifter or canning tongs F Food mill

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3. Puree the tomatoes.

Set a food mill over a large bowl. Working in batches, puree the tomatoes and vegetables through the mill, scraping the bottom occasionally with a fork. Stir in 2 tablespoons salt, then the citric acid—this ensures a safe acidity level for canning.

4. Fill the jars.

❛❛

Remove the lids and bands from the hot water with tongs and place on a clean towel to dry. Put 3 basil leaves in each sterilized jar (make sure your hands are clean). Use a ladle or funnel to ﬁll the jars with the tomato puree to about ½ inch from the top. Wipe the rims of the jars with a damp paper towel, then screw on the lids (do not overtighten).

Passata di pomodoro—tomato puree in Italian—is a multigenerational tradition in my family. We make it in big cauldrons outside.”

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Don’t overfiWorldMags.net ll the jars–you need to leave 5. Process the jars. Bring the stockpot of water to a simmer some space. (keep the towel in the pot). Lower the

Weekend Cooking

ﬁlled jars into the pot, bring to a boil and process 45 minutes. Use the jar lifter to remove the jars and transfer to a towel; let sit overnight.

6. Check the seals. Press the tops of the jars: The lids should not pop up and down. Store in a cool dark place for up to 1 year. Once opened, refrigerate for up to 5 days.

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SNAP OU OF YOT SNACUKR ROUT IN E

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Party Time Make fun crudité cups. Then, tour Jose Garces’ farm and try some new crisps and crumbles.

FOOD STYLING: KAREN EVANS. ILLUSTRATIONS: DOROTHY CURY.

PHOTOGRAPH BY

KANG KIM

Paper Work Skip the usual veggie platter at your next party and make individual vegetable snack pouches instead. All you need is parchment paper:

1. Cut an 8-inch square of parchment paper and fold point A to point B to form a triangle.

2. Fold point C to meet point E on the opposite side. Then fold point D to meet point F.

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3. Fold down one layer of the top flap and tuck it into the outermost panel.

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Field Day Iron Chef Jose Garces cooks a Labor Day meal straight from his Pennsylvania farm. PHOTOGRAPHS BY

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JASON VARNEY

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

HI S I S HARD TO I MAGI NE, but just a couple of years ago, Iron Chef Jose Garces came across some Brussels sprouts on his Ottsville, PA, farm and was utterly confused. “I had never seen how they grow before!” he says. The Chicago-born self-proclaimed city kid has learned a lot since then: His family’s weekend house has turned into a full-blown 10-acre farm, supplying produce to some of his 15 restaurants. When he bought the place three years ago, he and his wife, Beatriz, and kids Olivia and Andres just wanted it to be a fun getaway from their busy lives. But turning it into a farm made a lot more sense. “When I look around, there are dollars all over this field,” he says. With the help of expert farmer Alex McCracken, Jose grows and ships 100 pounds of jalapeño peppers a week during peak season, plus 300 pounds of thyme, rosemary and basil over the summer. And his chickens lay 30 eggs a day. The farm often dictates his menus. “I’ll call my restaurants and say, ‘You guys are getting 20 pounds of radishes tonight.’ It takes creativity to figure out what to do.” The crops, like the tomatillos pictured here, also inspire some of Jose’s best family meals. We asked the chef for a few of his favorite recipes….

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BRICK CORNISH HENS FOR THE BRINE Kosher salt 1 lemon, halved 6 sprigs tarragon 6 sprigs parsley 5 cloves garlic, smashed 2 bay leaves 2 teaspoons black peppercorns

FOR THE HENS 2 organic Cornish game hens (1½ to 1¾ pounds each) Kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 4 to 5 sprigs thyme 6 cloves garlic (unpeeled), smashed Romesco and chimichurri sauces, for serving (see right)

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ACTIVE: 30 min l TOTAL: 2 hr 10 min (plus brining) l SERVES: 4

1. Make the brine: Bring 1½ gallons water and ⅓ cup salt to a boil in a large pot, whisking until the salt dissolves. Remove from the heat. Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely. 2. Place the hens breast-side down on a cutting board. Use kitchen shears to cut along either side of the backbone to remove. Turn the hens breast-side up and open so the drumsticks point out; press the breastbone firmly to flatten. Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours. 3. Remove the hens from the brine and rinse well; pat dry. Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes. 4. Sprinkle the hens with salt. Wrap 2 bricks with foil. Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat. Add 1 hen, skin-side down, to each skillet and scatter the thyme and garlic around it. Top each hen with a foil-wrapped brick and sear until beginning to brown, about 20 minutes, rotating the pans as needed for even cooking. Remove the bricks and carefully flip the hens (do not replace the bricks); continue cooking until a thermometer inserted into the thickest part of the thigh registers 165˚, 20 to 25 more minutes. Cut each hen in half and serve with the romesco and chimichurri sauces.

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BASIL CHIMICHURRI Put 6 garlic cloves (unpeeled) on a sheet of foil; drizzle with olive oil and seal into a packet. Roast at 350˚ until soft, about 20 minutes; let cool. Squeeze out the garlic cloves and mash into a paste. Combine 1 bunch basil (cut into thin ribbons), 1 bunch finely chopped parsley, ¼ bunch finely chopped oregano, ⅓ cup sherry vinegar, 2 finely chopped shallots, ½ teaspoon kosher salt, and pepper to taste. Slowly drizzle in ⅓ cup olive oil, whisking.

ROMESCO SAUCE Toss ½ pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and ¼ teaspoon kosher salt; spread on a baking sheet. Roast at 350˚ until soft, 20 minutes; let cool, then squeeze out the garlic. Combine the tomatoes, garlic, ¾ cup chopped roasted red peppers, ¼ cup sherry vinegar, 1 tablespoon honey, ½ teaspoon kosher salt and a pinch of red pepper ﬂakes in a blender; blend until smooth. Transfer to a bowl; stir in ½ cup chopped toasted almonds. Slowly drizzle in ⅓ cup olive oil, whisking.

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FRIED TOMATILLOS WITH APPLE AND HAM FOR THE TOPPING 2 tablespoons extra-virgin olive oil ¼ cup finely chopped good-quality ham ½ Gala apple, cut into matchsticks 2 tablespoons apple cider vinegar 1 tablespoon honey 1 tablespoon finely chopped shallot 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chives 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme Kosher salt and freshly ground pepper

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

FOR THE TOMATILLOS 4 medium tomatillos, husked, rinsed and cut into wedges 1 cup buttermilk ½ cup all-purpose flour ½ cup fine yellow cornmeal 1 tablespoon finely chopped fresh parsley 1½ teaspoons mustard powder 1½ teaspoons onion powder 1½ teaspoons garlic powder 1½ teaspoons ground turmeric Kosher salt and freshly ground pepper Vegetable oil, for frying Jalapeño-Cilantro Aïoli, for serving (see right)

1. Make the topping: Heat the olive oil in a small skillet over medium-high heat. Add the ham and cook, stirring frequently, until golden, 3 to 4 minutes; remove from the heat. Add the apple, vinegar, honey, shallot, parsley, chives, rosemary, thyme, ¼ teaspoon salt and a few grinds of pepper to the skillet and toss; set aside. 2. Prepare the tomatillos: Soak the tomatillos in the buttermilk in a medium bowl; set aside. Whisk the ﬂour, cornmeal, parsley, mustard powder, onion powder, garlic powder, turmeric, 1½ teaspoons salt and ½ teaspoon pepper in a large bowl. 3. Heat 2 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 375˚. Working in batches, remove the tomatillos from the buttermilk, letting the excess drip off; dredge in the ﬂour mixture to fully coat, then fry until golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt. Serve topped with the apple-ham mixture and the aïoli.

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JALAPEÑOCILANTRO AÏOLI Combine 1 cup roughly chopped cilantro, 1 chopped seeded jalapeño pepper, 1 large pasteurized egg yolk, 1 tablespoon lime juice, 2 teaspoons dijon mustard, 1 garlic clove, ½ teaspoon kosher salt and a few grinds of pepper in a food processor; blend until smooth. With the motor running, slowly drizzle in ½ cup olive oil and process until thick.

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“Homegrown food just tastes better.”

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WorldMags.net MELON SALAD WITH BOURBON-MAPLE VINAIGRETTE ACTIVE: 25 min l TOTAL: 35 min l SERVES: 6

FOR THE PECANS ½ cup pecans 1 slice thick-cut double-smoked bacon, diced 2 tablespoons apple cider vinegar 2 tablespoons maple syrup ¾ teaspoon Old Bay Seasoning FOR THE SALAD 1 cup Kentucky bourbon ¼ cup maple syrup ¼ cup apple cider vinegar 1 small shallot, finely chopped ½ teaspoon finely chopped fresh thyme Kosher salt 3 tablespoons grapeseed or vegetable oil 1 cantaloupe, peeled, seeded and thinly sliced Sea salt 2 tablespoons fresh micro cilantro or chopped cilantro

CREDIT

1. Prepare the pecans: Preheat the oven to 350˚. Spread the pecans on a baking sheet and roast until toasted, 10 to 12 minutes; set aside. 2. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from the heat and stir in the pecans and Old Bay. Spread on the baking sheet and let cool, then roughly chop. 3. Prepare the salad: Bring the bourbon to a gentle simmer in a medium saucepan over medium-low heat; cook until reduced to about ⅓ cup, 3 to 4 minutes. Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 more minutes. Remove from the heat, stir in the shallot and set aside to cool. Whisk in the thyme and ¼ teaspoon salt. Slowly drizzle in the grapeseed oil, whisking until incorporated. 4. Arrange the melon on a platter and season with sea salt. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the pecans. Top with the cilantro.

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YIAYIAâ&#x20AC;&#x2122;S WAY Organize arranged marriage for daughter Crumble Athenos Feta over watermelon in bowl If daughter resists, call priest Sprinkle cucumber and mint over salad Exorcise demon from daughter Enjoy feta and watermelon salad

SEE MORE WAYS TO FETA AT ATHENOS.COM

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RICOTTA SHERBET ACTIVE: 30 min l TOTAL: 1 hr (plus freezing) MAKES: 1 quart

1 1 24 2 1 ¼ 2

cup sugar bunch fresh mint, plus more for garnish juniper berries cups fresh ricotta 16-ounce container sour cream cup light corn syrup tablespoons fresh lemon juice

1. Combine 1 cup water, the sugar, mint and juniper berries in a medium saucepan; bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool completely, then strain into a large bowl. 2. Add the ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth. Strain the mixture through a ﬁne-mesh sieve into another large bowl, using a rubber spatula to push the mixture through until only dry curds remain in the sieve. Pour the liquid into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a plastic container, cover and freeze until ﬁrm, 2 to 3 hours. Scoop into bowls and garnish with mint.

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WorldMags.net “ It W O R K S and

SMELLS GREAT! ” Laurie, on mrsmeyers.com

“ My kitchen has

never been C L E A N E R ! ” Charity, on mrsmeyers.com

“ I am in LOVE with BAS IL

C O U N T E R TO P S P R AY ! Jennifer, on mrsmeyers.com

”

W E ’R E B L US H I NG Comments like these inspire us to keep at it. Our hard-working household cleaning products are made with PLANT-DERIVED ingredients and

ESSENTIAL OILS that are POWERFUL against dirt and grime. Garden-fresh scents create an U P L I F T I N G C L E A N you can feel good about.

WE HAVE SOMETHING TO CLEAN EVERY NOOK & CRANNY. Scents include Basil, Lavender, Lemon Verbena, Geranium and many others.

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WorldMags.net Get your fill of veggies the fun way: Turn them into chips.

THIN IS IN PHOTOGRAPH BY

JASON VARNEY

Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a ﬁrm Japanese eggplant 1⁄16 to ⅛ inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250˚, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.

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RED CABBAGE CHIPS Cut away any large white ribs from 8 red cabbage leaves. Tear the leaves into 1½-inch pieces. Working in batches, arrange the cabbage pieces in a single layer on a ﬂat microwave-safe plate coated with cooking spray. Mist the cabbage with cooking spray, then sprinkle with salt and mustard powder. Microwave until slightly browned, about 5 minutes. Transfer the chips to a rack to cool. If they’re still soft, return to the plate and microwave 30 more seconds.

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

EGGPLANT CHIPS

WorldMags.net TOMATO CHIPS Slice 1 medium firm tomato about 1⁄16 inch thick with a serrated knife; pat dry with paper towels (discard the end pieces). Sprinkle with salt and let sit 15 minutes, then blot the excess moisture with paper towels. Arrange in a single layer on a flat microwave-safe plate coated with cooking spray. Mist the slices with cooking spray, then microwave until they start drying out, about 6 minutes. Carefully flip; microwave until stiff and mostly dry, 30 seconds to 1 minute. Transfer the chips to a rack to cool.

ZUCCHINI CHIPS Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1⁄16 to ⅛ inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250˚, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.

ACORN SQUASH CHIPS Line 2 baking sheets with silicone mats. Quarter 1 medium acorn squash and scoop out the seeds. Slice the squash quarters crosswise about 1⁄16 inch thick using a mandoline. Drizzle with olive oil and toss; arrange on the baking sheets in a single layer and sprinkle with salt. Bake at 250˚, 50 minutes, rotating the baking sheets halfway through. Flip the slices and continue baking until browned, about 15 more minutes. Transfer the chips to a rack to cool.

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Serious Make salad the main course with these hearty recipes from the stars.

PHOTOGRAPHS BY

DAVID MALOSH

Tyler’s Tyl ler’s ’

salads

Grilled Steak and Peach Salad

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Alex’s Alex’ Al ’s

Geoffrey’s Geof ffrey’s

Bobby’s Bobb bby’s bb

Warm Spinach Salad with Pork Milanese

Salmon-Fennel Salad

Grilled SpiceRubbed Shrimp “Niçoise” Salad

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TYLER FLORENCE’S GRILLED STEAK AND PEACH SALAD ACTIVE: 35 min l TOTAL: 1 hr (plus marinating) l SERVES: 4

FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

FOR THE STEAK 1¼ cups extra-virgin olive oil 3 sprigs rosemary 1 12-ounce New York strip steak Kosher salt and freshly ground black pepper FOR THE DRESSING ½ pound blue cheese, crumbled ⅓ cup sour cream 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar Pinch of cayenne pepper 2 teaspoons minced fresh chives FOR THE SALAD 2 peaches, halved and pitted 4 cups mesclun greens (about 3 ounces) 2 tablespoons chopped fresh chives 3 tablespoons thinly sliced fresh basil 1 tablespoon chopped fresh tarragon Freshly ground black pepper

1. Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking. 2. Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing. 3. Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve. 4. Make the salad: Brush the cut side of the peaches with the remaining ¼ cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.

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ALEX GUARNASCHELLI’S WARM SPINACH SALAD WITH PORK MILANESE ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

FOR THE PORK ½ pound pork top round or pork shoulder, sliced ¼ inch thick 1 large egg ¼ cup all-purpose flour 1 cup breadcrumbs 1 tablespoon grated parmesan cheese Kosher salt and freshly ground pepper ¼ cup vegetable oil FOR THE SALAD 1 tablespoon extra-virgin olive oil 1 pint multicolored cherry tomatoes Kosher salt Pinch of red pepper flakes 8 fresh basil leaves 1 tablespoon fresh lemon juice 10 cups baby spinach (about 6 ounces)

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1. Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside. 2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips. 3. Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.

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GEOFFREY ZAKARIAN’S SALMON-FENNEL SALAD

ACTIVE: 25 min l TOTAL: 1 hr 20 min (plus brining) SERVES: 4 to 6

FOR THE SALMON 1 cup sugar 2 cups kosher salt ½ cup fresh lemon juice (from about 4 lemons) 1 1½-pound salmon fillet, skin removed Extra-virgin olive oil, for brushing FOR THE SALAD Juice of 1 lemon 1½ teaspoons white balsamic vinegar ¼ teaspoon honey ¼ cup extra-virgin olive oil Kosher salt 8 cups baby arugula (about 5 ounces) ⅓ cup chopped fresh chives 1 cup celery leaves (from ½ bunch celery) 1 cup fresh parsley 1 small bulb fennel, thinly sliced 1. Prepare the salmon: Combine 4 cups water, the sugar, 2 cups salt and the lemon juice in a large saucepan and bring to a boil, stirring to dissolve. Remove from the heat and let cool, then refrigerate until cold, about 30 minutes. Add the salmon; brine in the refrigerator, 2 hours. 2. Preheat the oven to 400˚. Remove the salmon from the brine and pat dry. Brush with olive oil on both sides. Place in a roasting pan and bake until just opaque, about 14 minutes. Let cool, then ﬂake with a fork. 3. Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl. Slowly whisk in the olive oil until emulsiﬁed. Season with salt. 4. Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing. Divide among plates and top with the salmon.

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sandwich

superstars

Sunny A Anderson, d hhost off Food Network’s Home Made in America, co-stars with Hidden Valley™ Sandwich Spreads & Dips in making everyday sandwiches craveable.

Sunny’s Easy Chicken-Apple Sandwiches ½ cup Hidden Valley™ Smoked Bacon Ranch Sandwich Spread & Dip ¼ cup dried cranberries ¼ cup ﬁnely chopped red onions 1 Granny Smith apple, cored, peeled and thinly sliced

12–14 ounces thinly sliced deli chicken 8 ounces cheddar cheese 8 slices multigrain bread, toasted

Instructions: On each slice of bread, spread one tablespoon of sandwich spread and top with a slice of cheese. Then add one-fourth of apple slices, dried cranberries, onions and chicken to four slices, and top with the remaining four slices. Dig in! Serves four.

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Spread on:

❏ sandwiches ❏ wraps ❏ quesadillas ❏ burgers ❏ crackers ❏ panini Find all four ﬂavors in the mayonnaise aisle. Enjoy more of Sunny’s recipes at hiddenvalley.com/sunny NI-20938

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BOBBY FLAY’S GRILLED SPICE-RUBBED SHRIMP “NIÇOISE” SALAD ACTIVE: 50 min l TOTAL: 50 min l SERVES: 4

FOR THE SALAD Kosher salt 4 ounces yellow wax beans, trimmed 4 ounces green beans, trimmed 1 pound fingerling potatoes 2 tablespoons extra-virgin olive oil Freshly ground pepper ½ pound multicolored cherry tomatoes, halved 1 medium red onion, thinly sliced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley FOR THE VINAIGRETTE ¼ cup red wine vinegar 2 teaspoons dijon mustard 1 teaspoon honey 1 clove garlic, finely chopped 1 tablespoon anchovy paste Kosher salt and freshly ground pepper ½ cup extra-virgin olive oil

1. Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a few minutes, then drain well. 2. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly. 3. Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in ½ cup olive oil until emulsiﬁed. 4. Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on. 5. Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature. 6. Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and ½ teaspoon each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add ¼ cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred, 1½ to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.

FOR THE SHRIMP 4 teaspoons ground fennel seeds 1½ teaspoons mustard powder 1½ teaspoons ground coriander Kosher salt and freshly ground pepper 1 pound jumbo shrimp, peeled and deveined (tails intact) ¼ cup extra-virgin olive oil

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ÂŠ 2013 ATEECO, INC.

facebook.com/MrsTsPierogies WorldMags.net

best. pierogies. ever.

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SWEET AS Try a new take on three summer classics: a crisp, crumble and cobbler. PHOTOGRAPHS BY

KANA OKADA

Pie

CHERRY-VANILLA CRISP ACTIVE: 20 min l TOTAL: 1 hr 30 min l SERVES: 6

tablespoons unsalted butter, melted, plus more for the baking dish 6 cups pitted cherries (thawed if frozen) ¾ cup sugar 2 tablespoons dark rum (optional) 2 teaspoons vanilla extract ½ teaspoon ground cinnamon Pinch of salt ¼ cup plus 2 tablespoons all-purpose flour ⅔ cup rolled oats ⅓ cup sliced almonds FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: MARINA MALCHIN.

1. Preheat the oven to 350˚. Butter a 9-inch-square baking dish. 2. Toss the cherries in a large bowl with ½ cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish. 3. Whisk the remaining ¼ cup flour, the oats, almonds and the remaining ¼ cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving.

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DOUBLE BERRY–HAZELNUT CRUMBLE ACTIVE: 20 min l TOTAL: 1 hr 30 min l SERVES: 8

stick unsalted butter, softened, plus more for the baking dish 4 cups blackberries 4 cups blueberries ½ cup maple syrup ⅓ cup instant tapioca 1¼ cups all-purpose flour ½ cup granulated sugar ⅓ cup packed light brown sugar ½ teaspoon freshly grated nutmeg Pinch of salt ⅔ cup blanched hazelnuts 1 teaspoon vanilla extract

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1. Preheat the oven to 375˚. Butter a 9-inch-square baking dish. 2. Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish. 3. Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps. 4. Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.

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PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS ACTIVE: 30 min l TOTAL: 1 hr 20 min l SERVES: 6

FOR THE FILLING Unsalted butter, for the baking dish 2 pounds peaches or nectarines, peeled, pitted and thinly sliced 1 pound plums, peeled, pitted and thinly sliced ⅔ cup packed light brown sugar 1 tablespoon honey 1 teaspoon grated peeled ginger Pinch of kosher salt ¼ cup all-purpose flour FOR THE BISCUITS 1⅔ cups all-purpose flour, plus more for dusting ¼ cup granulated sugar 1½ tablespoons baking powder ⅛ teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces ⅔ cup buttermilk, plus more for brushing Coarse sugar, for sprinkling

1. Preheat the oven to 350˚. Butter a shallow 2½-quart baking dish. 2. Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish. 3. Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even ¼-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed. 4. Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.

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with real aged cheddar

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Introducing Fancy Feast® Delights With Cheddar now in a savory pâté. It’s not just a delicious gourmet recipe. It’s a scrumptious spin on a classic dish.

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

Visit fancyfeast.com to learn more.

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On the Road Find out where to pick free fruit. Then, try recipes from America’s biggest popcorn festival.

PINS: DEVON JARVIS/STUDIO D.

Free Fall Picking fruit from a neighbor’s tree used to be considered trespassing. Now it’s called foraging—and a new website will help you do it. The interactive map on fallingfruit.org points you to free surplus fruit and vegetables in parks, along the street or in the yard of a friendly neighbor. Just put in your zip code to find out what’s available near you. (Or, if you’re up to your eyeballs in your own bounty, you can post your location for others.) Here’s a sample of fruit that’s up for grabs around the country.

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

Help your school with every bite.

Oscar Mayer Selects

New LUNCHABLES UPLOADED

When you collect Tyson product labels, your school gets cash. Each label = 24¢. Look for the Tyson Project A+™ label on participating

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The freshness you see is the freshness you taste. Deli Fresh Ham in a pack that’s totally transparent. So it’s clear your sandwich will taste like it’s from the deli.

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On the Road

saluting the

kernel The world’s largest popcorn festival, in Marion, OH, is the site of one serious cook-off.

FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: PAMELA DUNCAN SILVER.

PHOTOGRAPHS BY

ANNA WILLIAMS

In Marion, OH, popcorn isn’t just a movie snack: It’s a way of life. Marion is at the center of one of the top-producing regions of the popcorn plant (a type of corn grown specifically to be turned into popcorn). Residents have been throwing an annual popcorn festival here since 1981, and now more than 250,000 people come for the three-day event (September 5 to 7; popcornfestival.com). There are free concerts (the Village People are performing this year), a parade and a local bike tour, but the most exciting part is always the popcorn-themed cooking contest, which started in 2005. We asked last year’s champs to hand over their winning recipes.

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On the Road

Golden Butter Popcorn Cupcakes Making cupcakes is easy for Pam Jeffers: She runs a bakery called Stickies Desserts out of her home. But working with popcorn is a different story. “I needed to get the popcorn topping perfect—creamy and not gritty,” Jeffers says. She succeeded: Her popcorn cupcakes took second place, and now they’re a big seller for Stickies, too. Jeffers will be back to compete this year, “probably with a full-blown popcorn cake,” she says.

GOLDEN BUTTER POPCORN CUPCAKES ACTIVE: 25 min l TOTAL: 55 min (plus cooling) MAKES: 24 cupcakes

1 1

1 4 2 3

16-to-18-ounce box golden butter cake mix (plus required ingredients) 29-ounce can corn, drained (liquid reserved; corn reserved for another use) 4-ounce bar white chocolate, finely chopped cups popcorn cups cold heavy cream tablespoons confectioners’ sugar

1. Preheat the oven to 350˚. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Line two 12-cup muffin pans with paper liners. Divide the batter between the pans, ﬁlling each cup two-thirds of the way. Bake as directed; let cool completely. 2. Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about 10 minutes. Remove about 2 cups of the white chocolate popcorn and crush. 3. Beat the heavy cream and confectioners’ sugar in a bowl with a mixer on mediumhigh speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn. 4. Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn.

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On the Road

Gene “Pops” Ault and his wife, Carol, have faced off in this contest every year, and both have been finalists at one point or another. “One year our son joined in, but he couldn’t beat Mom and Dad,” Ault says. Last year Ault earned a finalist spot for this sweet-and-salty caramel corn combo, going up against his wife’s cookies. His trick is mixing the ingredients in a paper bag. “It’s the only way to get the sweet coating to cover every kernel,” he says.

POPS’ GREAT CARAMEL CORN ACTIVE: 15 min l TOTAL: 1 hr 10 min l MAKES: about 12 cups

Cooking spray 10 cups popcorn 1 cup mini pretzels 1 cup salted cashews

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stick unsalted butter, cut into pieces cup packed light brown sugar cup light corn syrup teaspoon baking soda

1. Preheat the oven to 200˚ and coat a rimmed baking sheet with cooking spray. Place the popcorn, pretzels and cashews in a large brown paper bag and shake to combine; set aside. 2. Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Stir in the brown sugar and corn syrup and microwave until the mixture begins to boil, about 2 minutes. Carefully stir, then microwave 2 more minutes. 3. Add the baking soda to the sugar mixture and stir until it begins to foam. Carefully pour over the popcorn mixture in the bag. Fold over the top of the bag and shake to coat the popcorn. Microwave in the bag, 1½ more minutes. 4. Pour the popcorn mixture onto the prepared baking sheet and bake 1 hour, stirring every 15 minutes. Let cool completely before serving.

Pops’ Great Caramel Corn

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1 1 ¼ ½

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NEW Skinny Cow® Ice Cream Candy Bars ®

Have you tried NEW Skinny Cow Ice Cream* Candy Bars? These tasty treats are low-fat ice cream AND candy in one scrumptious bar. Available now in Salted Caramel Pretzel and Cookies ’n Dough. Visit us on Facebook and get the Skinny: facebook.com/SkinnyCow.

Help your school with every bite. ®

When you collect Tyson product labels, your school gets cash. Each label = 24¢. Look for the Tyson Project A+™ label on participating

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Quaker Perfect Portions For once, everyone gets their own way. Head to quakeroats.com/reviews to get reviews from real shoppers. With Quaker Perfect Portions Instant Oatmeal, you can make as little or as much as you want and sweeten just the way you like it. Quaker Up.

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FAGE Total Greek yogurt asked YOU to challenge Chef Bobby Flay by submitting ingredients into the FAGE Total Fridge. Visit FAGETotalChallenge.com to see great recipes and video tips.

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On the Road

Caramel Corn Cookies Christmas came early last year for Elizabeth Orthmeyer: She added caramel corn to a family holiday cookie and walked away with first prize. At first she was hesitant to alter the almond and coconut cookie recipe, which had been passed down for generations. But once she tried it, she knew she had a winner. “I was surprised by how well the popcorn mixed in,” she says.

CARAMEL CORN COOKIES ACTIVE: 20 min l TOTAL: 35 min (plus cooling) MAKES: about 24 cookies

½ ½ 1 1 ½ ¾ ½ ½ ½ ½

cup sugar cup vegetable shortening cup caramel corn, chopped large egg teaspoon almond extract cup all-purpose flour teaspoon baking powder teaspoon baking soda cup quick-cooking oats cup sweetened flaked coconut

1. Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and ﬂuffy, about 3 minutes. Add ⅓ cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, ﬂour, baking powder, baking soda and the remaining ⅔ cup caramel corn. Stir in the oats and coconut. 2. Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

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On the Road WorldMags.net

On the Run Some big-name food personalities have an unlikely hobby: running marathons.

Chefs and restaurateurs don’t seem cut out for marathons: They work crazy hours, eat all day long and indulge in things like bacon and cocktails. But a bunch of them are untying their aprons and lacing up their sneakers for the fall marathon season. We talked to three avid runners about how they get from the kitchen to the finish line. Marathons run: 3 Best time: 3:45 Motivation: Two weeks after my son was born, I decided that I needed to do something with my life besides sit around and eat. Training regimen: Run 40 to 50 miles per week. Best run: Every day at 6:30 a.m. Fuel-up food: I make a trifle for breakfast with oatmeal, smashed banana, almond butter and yogurt. Food rule: I eat breakfast every single day. If I don’t, I get hungry at 3 p.m. and eat sugar. Secret indulgence: French fries and fried chicken. I could never eve give g ve them t e up up.

Nate Appleman Chopped All-Stars winner and The Next Iron Chef competitor; culinary manager of Chipotle Mexican Grill

Joe B J Bastianich i i h Co-owner of 24 restaurants; son of famed Italian chef Lidia Bastianich

3KRWR E\ -DGH $OEHUW

Marathons run: 1 Best time: 4:31 Motivation: At my first restaurant, I was head over heels for a manager. She said, “Let’s go for a run,” so I went. Now she’s my wife—I proposed to her at the finish line of a race. Training regimen: Working 12-to-16-hour days, I run when I can. I’ll do weekly half marathons leading up to a race. Best run: On Thanksgiving morning—so I can eat a whole turkey. Fuel-up food: Celery, kale, green apple and parsley juice. Food rule: Eat lots of grains, like quinoa and farro. Secret indulgence: Bacon cheeseburgers. I had three of them after my last half marathon.

Learn more at

autismspeaks.org/signs

Ri Richard h d Bl Blais i Chopped All-Stars contestant; chef at The Spence in Atlanta

Some signs to look for:

1R ELJ VPLOHV RU RWKHU MR\IXO H[SUHVVLRQV E\ PRQWKV

1R EDEEOLQJ E\ PRQWKV

1R ZRUGV E\ PRQWKV

© 2012 Autism Speaks Inc. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved. The person depicted is a model and is used for illustrative purposes only.

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FOOD NETWORK MAGAZINE

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PHOTOS: GETTY IMAGES (3).

Marathons run: 8 Best time: 3:23 Motivation: Sleep apnea. My doctor told me to start exercising. Training regimen: Run, bike and swim up to 30 hours per week. Best run: On the beach in California or through the Alps in Italy. Fuel-up food: I eat all kinds of pasta. Food rule: No more rib-eye for two at 1 a.m. Secret indulgence: I’ll drink a bottle of wine, then get up a d run and u itt off. o Itt feels ee s good. good

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Good Question...

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

Q: When a recipe gives a baking temperature, does it matter if your oven is gas or electric? Kathy Harris, Bedford, OH

Q: My chocolate chip cookies keep coming out flat and crisp. What should I do? Ann Olvera, Claremont, CA

A: For a chewier cookie, try these test-kitchen tips: Buy new leaveners: Once opened, baking powder can lose its rising power after about 6 months to a year. Baking soda is good for up to 3 years, opened or unopened.

A: No, the temperature should be the same, provided your oven is performing properly (use an oven thermometer to be sure). Some cooks claim that electric ovens maintain a more even and consistent heat than gas ovens, but that shouldn’t affect your baking temperature. A convection oven, which has a built-in fan that circulates hot air, is a different story: It should generally be set 25 degrees lower than a standard gas or electric oven to achieve similar results.

Refrigerate the dough: Chill for about 1 hour before forming the cookies to prevent them from spreading in the oven.

Go to foodnetwork.com/chewycookies for our favorite chewy chocolate chip cookie recipe.

Q: Does balsamic vinegar go bad? There are some flecks in my bottle. Carol Smuin, Kemmerer, WY

A: Vinegar has an almost indefinite shelf life, but sometimes it becomes cloudy or develops particles. This is usually the “mother,” a product of harmless bacteria that were used to make the vinegar. (Some producers pasteurize their vinegar to prevent the appearance of mother, though this is not often the case with balsamic vinegar.) The flecks may also be grape sediment, much like in a bottle of wine. Either way, they are edible—just shake the bottle until they dissipate.

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COOKIES AND VINEGAR: GETTY IMAGES. OVEN DIAL: MARKO METZINGER/STUDIO D.

Don’t overbake: Remove the cookies from the oven when they’re just golden around the edges but still soft in the middle. Let them cool on the baking sheets for a few minutes.

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Everybody hates you.

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You donâ&#x20AC;&#x2122;t see bullying like this every day. Your kids do. Teach your kids how to

be more than a bystander. Learn how at

StopBullying.gov

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Follow Up WorldMags.net MARINATE FROM THE INSIDE OUT

IN JUST 10 MINUTES.

Q: Is it OK to use garlic that is starting to sprout? Debbie Neville, San Juan Capistrano, CA

A: A green sprout is a sign that your garlic is getting old. If you spot one, use the garlic quickly: The cloves will soon turn rubbery and the f lavor will deteriorate. The sprout is safe to eat but tends to be bitter, so remove it if you’re using the garlic raw, like in a salad dressing or salsa. If you’re sautéing or roasting the cloves, leave the sprout; any bitterness will mellow out during cooking. To keep garlic fresh, store it in a cool, dark, dry place—not the fridge.

Q: Whenever I cook salmon, white stuff seeps out of the fillets. What is it and how can I prevent it? Leslie Meredith, Chesapeake, VA

A: That foamy white substance is a protein called albumin, and it’s completely normal. In fact, it appears on other kinds of fish, too; it’s just more noticeable on salmon. When fish is cooked, the muscle fibers contract, pushing albumin to the surface. The albumin then coagulates and turns white. It’s perfectly edible, but you can wipe it off with a damp paper towel if you prefer not to eat it. Though it’s hard to prevent albumin from surfacing, you can reduce the amount by removing fish from the heat as soon as it’s opaque on top or even a moment before: Overcooked fish tends to have more visible albumin.

FROM TOP: FOTOLIA; ANTONIS ACHILLEOS; GETTY IMAGES.

Q: When I purchase chickens from the grocery store, am I buying hens or roosters? Dusty Vierra, Buellton, CA

A: That’s a trick question! Most supermarket chickens are harvested at 45 to 49 days old—and they are not identified as male or female until about 7 months of age. At the time of harvest, experts say there’s no discernible difference between would-be hens or roosters in terms of size, texture or f lavor. © 2013 RB

SEPTEMBER 2013

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FOOD NETWORK MAGAZINE

Introducing French’s® New Flavor Infuser.™ Its unique infuser tip injects phenomenal ﬂavor into your meals in just 10 minutes. Available in four mouthwatering ﬂavors. Visit frenchs.com for more information

Name This Dish! Dream up a clever name for this stacked salad and you could win big. ???????????????? ACTIVE: 30 min l TOTAL: 3 hr 20 min SERVES: 4

orange bell peppers, halved cup slivered almonds tablespoons chopped fresh mint, plus ½ cup leaves 3 tablespoons chopped fresh parsley, plus ½ cup leaves 2 tablespoons sherry vinegar 1 small clove garlic, finely grated ¼ teaspoon sugar Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 2 tomatoes, cut into 8 slices ½ seedless cucumber, thinly sliced

1. Preheat the oven to 350˚. Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes. Transfer to a bowl, cover and let stand 10 minutes. Peel off the skin with your ﬁngers under running water. Cut each piece in half to make 8 pieces. 2. Spread the almonds on a baking sheet and bake until golden, about 10 minutes. Let cool, then roughly chop. Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley. 3. Make the vinaigrette: Whisk the vinegar, garlic, sugar, ½ teaspoon salt and a few grinds of pepper in another small bowl. Slowly whisk in the olive oil until emulsiﬁed. 4. Line four 4-ounce ramekins with plastic wrap, leaving an overhang. Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture. Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture. Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture. Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette. 5. Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish. Weigh down each stack with a heavy can. Refrigerate until chilled, about 2 hours. 6. Open the plastic wrap; drain the excess liquid and invert the stacks onto plates. Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette. Pile on top of the vegetable stacks. Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette.

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How to enter:

Recent Winner:

Read the recipe and come up with a creative name for this dish. We’re looking for fun, surprising, inventive names!

FRYER AND ICE

Go to foodnetwork .com/namethisdish and enter your best name from August 6 to August 27, 2013. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card. NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! Contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork .com/namethisdish and complete and submit entry form, including your recipe name. Contest begins 12:01 a.m. ET August 6, 2013, and ends 11:59 p.m. ET August 27, 2013. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia or Canada. Void in Puerto Rico, Quebec and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.

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Fried ice cream

Andrew St. Jean Hartford, WI RUNNERS -UP Arctic Circles Lori Sturma Loxley, AL Freeze for All Lorrie Anderson Richardson, TX Frost Bites Julie Alarie Williston, VT

STACKED SALAD: KANG KIM; FOOD STYLING: KAREN EVANS. FRIED ICE CREAM: KANG KIM.

2 ⅓ 3

What do ? you think

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Catherine A. Bostron, Secretary; Ronald J. Doerfler, Senior Vice President, Finance and Administration. Hearst Magazines Division: David Carey, President; John P. Loughlin, Executive Vice President and General Manager; John A. Rohan, Jr., Senior Vice President, Finance. © 2013 “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of television Food Network, G. P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, 35th Floor, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the postal service or alternate carrier within 6 to 14 weeks. From time to time, we make our subscriber list available to companies that sell goods and services by mail that we believe would interest our readers. If you would rather not receive such mailings, please send your current mailing label or an exact copy to: Mail Preference Service, PO Box 6000, Harlan, IA 51593. 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. 6, No. 7. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.

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Contest

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Ina’s

Giada’s

QUICK GUACAMOLE

NEW KIDS’ BOOKS

Easy

banana snacks PAGE 12

Colorful DINNERS! A rainbow of tasty meals

CREATE YOUR OWN

Whoopie

Pies

FOOD U F N GAMES Are you a cereal whiz? page 26WorldMags.net

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FRESH THOUGHTS

Tara Gidus, M.S., R.D., is an Orlando-based registered dietitian and regularly appears as the “Diet Diva” on the nationally syndicated morning television show, The Daily Buzz. Dietitian for the Orlando Magic basketball team, Gidus is the author of Pregnancy Cooking & Nutrition for Dummies. One of the most important elements of a great family meal plan is getting kids involved. “When it comes to healthy, nutritious food, we all know that kids can be rebellious. If you force it on them, they aren’t going to like it. Give them a framework to help them understand what makes a healthy, balanced meal and then let them decide what they want within that framework.”

Pack a Lunch Kids’ll Love

he transition from summer to fall—and for many, vacation to school—can be a tough adjustment. September arrives with new schedules to organize and new meals to plan. Here, Tara offers helpful tips for a nutritious, delicious start to the new school year with the help of Grapes from California.

Reboot the Family Meal Plan “A lot of us relax over the summer. September is a great time to get back into a routine.” Tara recommends refreshing the family meal plan by taking it one week at a time. “Think ahead about the week’s upcoming meals. Planning ahead and preparing properly—making sure you have the food on-hand when you need it—are key to maintaining a balanced diet.”

Giving kids the fuel they need each and every school day comes down to a great packed lunch. Tara relies on Grapes from California to keep her kids’ lunches fresh and interesting. “One of my favorite sandwiches to make is chicken, or tuna, salad. Adding grapes punches up the ﬂavor and cuts back on the need for mayonnaise. I also add walnuts, so the end result is a subtly sweet, crunchy salad kids love.”

TARA’S TOP PICKS FOR AFTER-SCHOOL SNACKS Fresh Grape Trail Mix: Add some freshness to trail mix by including grapes and cheese cubes.

Peanut Butter Pita Pizza: Top pita bread with creamy peanut butter and grape halves.

Cheddar Jicama Skewers:

Leave Out an After-School Snack Providing kids with healthy, delicious alternatives to junk food helps keep their diet balanced between meals. One of Tara’s go-to afterschool snacks: grapes. “As a parent, I love that grapes offer something sweet, and also have great nutritional value. I’ll put them out on the counter when the kids get home from school— or get a little creative. Grapes from California are so versatile, you can add them to just about anything and they offer this refreshing, sweet quality with no cholesterol or fat. They really are the one ingredient that can change everything.”

To ﬁnd delicious recipes and watch videos featuring Grapes from California, visit FoodNetwork.com/Grapes.

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Pair grapes with crunchy jicama and cheddar cheese cubes; serve with your favorite dip.

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Whether they’re for post-game or an after-school snack, Grapes from California are a delicious source of energy and hydration. They’re simply a fresh and easy way to eat healthy. Grab a bunch today.

SCAN THIS CODE TO GET GREAT RECIPES WITH GRAPES.

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Contents

Watch Food Network’s special kids’ programs, 7 a.m. to 12 p.m. ET, August 24 and 25.

SEP TE M B ER 2013

7 ƭɥ Food News

12 ƭɥ Go Bananas!

Find out what Rachael, Guy and Giada are up to!

The stars share their best banana recipes.

10 ƭɥ Eat, Play, Love Check out some new food-themed games.

14 ƭɥ House Call

16 6 ƭɥ Wh What’s ’ Your Y Favorite F i Color? C l ?

Ina Garten makes guacamole at the White House.

Pick a meal from a rainbow of choices.

23 ƭɥ Work Your Magic!

24 ƭɥ Mix & Match Whoopie Pies

26 ƭɥ Out of the Box

Amaze everyone with a cool food trick.

Put your own spin on these fun treats.

Can you ID these classic cereals?

Cover photograph by Johnny Miller Food styling: Maggie Ruggiero; prop styling: Pamela Duncan Silver

WorldMags.netSEPTEMBER 2013

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FOOD NETWORK MAGAZINE: KIDS

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COLUMBIA PICTURES PRESENTS A SONY PICTURES ANIMATION FILM “CLOUDYIMAGERYWIANDTH A CHANCE OF MEATBALLS 2” MUSIC EXECUTIVE PICTURES IMAGEWORKS INC. BY MARK MOTHERSBAUGH PRODUCERS PHIL DIRECTED LORD CHRISTOPHER MILLER BI L L HADER ANNA FARI S JAMES CAAN WI L L FORTE ANDY SAMBERG BENJAMI N BRATT NEILSTORYPATRICK HARRIS TERRY CREWS KRISTEN SCHAAL ANIMATION BY SONY INSPIRED BY THE BOOK “CLOUDY WITH PRODUCED SCREENPLAY AND A CHANCE OF MEATBALLS” WRITTEN BY JUDI BARRETT ILLUSTRATED BY RON BARRETT BY PAM MARSDEN KIRK BODYFELT BY PHIL LORD & CHRISTOPHER MILLER AND ERICA RIVINOJA BY ERICA RIVINOJA AND JOHN FRANCIS DALEY & JONATHAN GOLDSTEIN BY CODY CAMERON KRIS PEARN WorldMags.net

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HUNGRY FOR ADVENTURE?

Flint Lockwood and his friends are back on a dangerously delicious mission to save the world this September. For more about the movie and fun games GO TO CLOUDY-MOVIE.COM.

RECIPES INSPIRED BY SONY PICTURES ANIMATION’S

IN THEATERS SEPTEMBER 27

E! F TAST TONS O

DOUBLE THE FUN!

HIPPOTATOMUS

WATERMELOPHANT

TWICE-BAKED HIPPOTATOMUS

WATERMELOPHANT PUNCH

HT LIG F R! A VO A L F OF

VICIOUSL Y DELICIOU S!

FRUIT COCKATIEL

FRUIT COCKATIEL CUPCAKES

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WorldMags.net HUNGRY FOR MORE?

TUNE IN TO FOOD NETWORK’S RACHAEL VS. GUY KIDS COOK-OFF on 9/22 at 8p/7c to see Cloudy With a Chance of Meatballs 2 featured in the episode!

WATERMELOPHANT PUNCH

TWICE-BAKED HIPPOTATOMUS

15 minutes 15 minutes

45 minutes hour 45 minutes YIELD: 4 servings

ACTIVE TIME:

TOTAL TIME:

TOTAL TIME: 1

YIELD: 9

cups

1 (12 to 14 lb) watermelon 4 cups sliced strawberries 1½ cups pineapple juice

1 3

cup white grape juice tablespoons lime juice

Shave a small slice from one side of the watermelon to create a level surface, then place the watermelon on a work surface, shaved-side down. Cut an 8-inch circle from the top side of the watermelon and remove it, cutting any red ﬂesh from the inner side of the circle. Scoop out ﬂesh from the center of the watermelon and remove seeds. Puree 8 cups of watermelon with strawberries in a blender in batches (save remaining watermelon for another use). Then strain through a sieve into a large bowl. Stir pineapple, grape, and lime juice into watermelon mixture. Cut 2 kidney-beanshaped ears from each side of the 8-inch rind circle and a tapered trunk from the center of the circle using a sharp, small knife. Attach them, along with 2 strawberry-top eyes, to the hollowed out watermelon using wooden picks. Pour punch into the Watermelophant punch bowl. Serve with ice.

4 8-ounce russet potatoes, scrubbed 2 tablespoons butter ¹/³ cup half-and-half, heated Kosher salt and ground pepper ¾ cup shredded yellow cheddar cheese 8 dried currants

PINTEREST.COM/CLOUDYMOVIE

FRUIT COCKATIEL CUPCAKES

BEEF AND BLACK BEAN TACODILES

50 minutes 1 hour 30 minutes (includes cooling time) YIELD: 24 cupcakes

25 minutes 35 minutes

ACTIVE TIME:

TOTAL TIME:

ounces cream cheese, room temperature 1 stick unsalted butter, cubed, room temperature ²/³ cup powdered sugar, sifted ½ teaspoon vanilla extract Pinch salt 3 drops green food coloring 24 cupcakes in green liners

YIELD:

mango, peeled, cut in 72 small slices, 1½ inches tall and ¹/³ inch wide 3 bananas, cut in 48 rounds, ¼ inch thick 48 small raspberries 24 red seedless grapes, split lengthwise, hinged

Beat cream cheese and butter with electric mixer until ﬂuffy and smooth. Gradually beat in powdered sugar, then vanilla extract, salt and food coloring. Spread 1 tablespoon frosting on each cupcake. Fan 3 mango slices on top for the crest, 2 banana rounds topped with 2 raspberries for the eyes (use frosting to glue) and 1 grape for the beak.

PINTEREST.COM/CLOUDYMOVIE

toasted slivered almonds baby carrots, cut into 16 ½-inch “legs” chives, sliced into ¼-inch pieces slice white cheddar or American cheese, cut into 4 “tongues”

Preheat oven to 425º. Prick potatoes with fork. Bake on a baking sheet until cooked and flesh is soft, 1 hour. Cool. Halve potatoes lengthwise at an angle (each half has a tall and a short end). Scoop insides, leaving ¼-inch border. Mash potato flesh, butter, half-and-half, salt and pepper. Fold in shredded cheese. Stuff half the shells with the filling. Bake 10 minutes to heat. Meanwhile, poke holes with skewer in empty shells for hippo’s nostrils, eyes, ears and tail. Add currant eyes, almond ears and almond tail. Top each filled shell with an empty one. Place each potato on 4 pieces of carrot. Add the chive teeth and cheese tongue.

PINTEREST.COM/CLOUDYMOVIE

12 8 2 1

1 8 1 ²/³ 2 Salt 1

8 tacos

tablespoon vegetable oil ounces ground beef 15-ounce can black beans cup salsa teaspoons chili powder avocado, thinly sliced lengthwise, halved crosswise

8 ¹/³ ¹/³ ²/³ 1 4 1

ﬂat-bottomed taco shells cup sliced black olives cup sour cream cup ﬁnely shredded iceberg lettuce plum tomato, diced black olive slices, halved, for “eyes” green bell pepper, cut into 16 “legs” and 4 “tails”

Heat oil in large skillet over medium-high heat. Add beef; break up with wooden spoon. When browned, 2 to 3 minutes, lower heat; stir in beans, ¼ cup salsa, chili powder and salt to taste. Cook 2 minutes. Heat taco shells per package instructions. Fill shells halfway with beef filling. Top with olives, salsa, sour cream, lettuce and tomato. Fan avocado slices down the middle of 4 taco shells, with tips peeking past the top. Lay 1 taco with no avocado flat on a plate for the head. Place 2 olive halves on top. Use avocado scraps for pupils. For the body, put an avocado-filled taco upright near the head. Add 4 green pepper legs and 1 tail.

WorldMags.net PINTEREST.COM/CLOUDYMOVIE

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Food News Easy Does It!

EASY-BAKE OVEN AND BOOKS: DEVON JARVIS/STUDIO D. CARROT STICKS: FOTOLIA. RAY: NBCU PHOTO BANK/GETTY IMAGES. FIERI: WIREIMAGE/GETTY IMAGES.

Almost a year after a 13-yearold, McKenna Pope, petitioned Hasbro to make a unisex Easy-Bake Ultimate Oven for her little brother (it was available only in purple), her wish has been granted: A blue and silver oven comes out this month. Company reps say plans were already in the works before Pope made a fuss—but she gets an A for effort anyway. $55; hasbrotoyshop.com

Cook’s Books

FOOD FIGHT!

KIDS AGES 8 TO 11 ATE TWICE AS MANY CARROTS WHEN THE VEGETABLE WAS LABELED

Don’t let their ages fool you: The junior chefs who star on the upcoming Rachael vs. Guy: Kids Cook-Off are just as competitive as the adults. (We heard one of them say she could cook Rachael under the table!) Tune in to see how well they handle the pressure on Sundays at 8 p.m. ET, starting September 8.

IN A RECENT STUDY. SOURCE: CORNELL UNIVERSITY

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As a kid, Giada De Laurentiis traveled a lot with her family, and she’d pass the time with her nose in a book. “Some of my greatest adventures were through reading,” she says. Now Giada is writing her own series of children’s novels (for ages 7 to 10) called Recipe for Adventure ($7, Grosset & Dunlap). Alﬁe and his older sister, Emilia, get magically transported to different cities to learn about food. Plus, there’s always a happy ending: two recipes in the back of every book. 7

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POP QUIZ

Hey, kids—see if you know the answers!

Help maintain natural digestive balance* with our strawberry-flavored chewable Probiotic Yums,™ each delivering as many live cultures as a serving of yogurt.

Ree Drummond

Tyler Florence

Paula Deen

Bobby Flay

Bank teller

Pizza deliverer

Dishwasher

oe store clerk c Shoe

Relieve constipation in less than six hours with our stimulant-free, cramp-free chewable tablets.

Offer relief in minutes with our fast-acting formula and convenient, no-mess applicator.

Match these Food Network stars to their first jobs:

Here are some of the most commonly misspelled searches on foodnetwork.com. Can you spell them correctly? y

Desert

Califlower

Potatoe salad

Omlett

Sandwhich

Humus

Guess how much ketchup the average kid eats in one year! A

2 bottles

3 bottles

4 bottles

5 bottles

ANSWERS: 1. A Shoe store clerk, B Dishwasher, C Bank teller, D Pizza deliverer. 2. A Dessert, B Cauliflower, C Potato salad, D Omelet or omelette, E Sandwich, F Hummus. 3. D Kids eat an average of five bottles of ketchup, or around 203 servings, per year.

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

WorldMags.net 8 FOOD NETWORK MAGAZINE: KIDS SEPTEMBER 2013 ●

MONEY: ALAMY. PIZZA: PAUL MOORE/GETTY IMAGES. DISHES: ISTOCKPHOTO. SHOES: KEVIN SWEENEY/STUDIO D. BROWNIES: KEVIN TWOMEY/GETTY IMAGES. CAULIFLOWER: STUART MINZEY/GETTY IMAGES. POTATO SALAD: ISTOCKPHOTO. OMELET: SHUTTERSTOCK. SANDWICH: DAVE KING/GETTY IMAGES. HUMMUS: FOTOLIA. KETCHUP: FOODCOLLECTION/GETTY IMAGES.

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Probiotic Yums â&#x20AC;&#x201C; specially for kids, from Pedia-Lax. Each Yum delivers as many live cultures as a serving of yogurt to help maintain natural digestive balance* with good bacteria. Chewable, strawberry-flavored Yums pass the kid-flavor test, and moms approve of the sugar-, gluten-, and artificial preservative-free formula too. Learn more about how you can stay proactive about your childâ&#x20AC;&#x2122;s digestive health at pedia-lax.com. MM000862

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Eat, Play, Love

Cook up some fun with these new food-themed games.

Sushi Go! is a fast-moving card game for kids 7 and up—it requires strategic thinking and, of course, a love of sushi. $15; adventurelandgames.com

Two players can come to this Pizza Party, but the pressure will be on: The one who makes the ﬁrst full pie wins. $10; haywiregroup.com

Kids won’t even realize they’re practicing numbers when they play Conezilla. $12; barnes andnoble.com for stores

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SEPTEMBER 2013

Chef Pop de Pop is the corniest matching game we could ﬁnd: It comes with a Jiffy Pop–inspired dice roller. $17; gamewright.com

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You need a steady hand to win Balancing Burger! The stackable pieces could topple at any time. $23; intplay.com

CUPCAKE RACE, BANANAGRAMS, CONEZILLA, PIZZA PARTY, CHEF POP DE POP AND BALANCING BURGER!: BEN GOLDSTEIN/STUDIO D. SUSHI GO!: DEVON JARVIS/STUDIO D.

The goal of Cupcake Race is simple: Be the ﬁrst to go around the board and build a cupcake. $17, Endless Games; toysrus.com

The tiles of Jumbo Bananagrams are oversize and water-resistant, so you can play with them on the lawn. $45; bananagrams.com

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ÂŠ QOC 2013

Nothing gets you going quite like the tasty pairing of Quaker cookies and milk.

Quaker Up. TM

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Go Bananas! Food Network stars dish out their best ideas.

“When I was growing up, we would eat banana sandwiches. A lot of people eat banana sandwiches, but not the way my mom made them: white bread, mayonnaise and bananas—that’s it!” —Jamie Deen

noth better than a “There’s nothing b smoothie. I blend 2 bananas, 2 cups blueber each blueberries and strawberries, 2 cups frozen yogurt, 1 cup milk, an my secret weapon: some ½ cup ice and fresh mint! It brings another level of an ﬂavor.” —Robert Irvine freshness and

“ “For my li’l man Lorenzo, we cut a banana o the bias and serve it with Nutella. Do on t right before bath time, otherwise you’ll this ﬁ Nutella in the most insane places: hair, ﬁnd b banisters, ceiling fans.” —Jeff Mauro

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SEPTEMBER 2013

kke 3-ingredient 3i d “I make pancakes all the time: Mash na; mix with 1 tablespoon peanut butter and 1 banana; 1 beaten egg. Spray a hot nonstick pan with cooking spray; add tablespoonfuls of the mixture and cook 1 to 2 minutes per side. Top with banana slices.” —Kelsey Nixon

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BANANA: LEVI BROWN. RECIPE PHOTOS: DEVON JARVIS/STUDIO D; FOOD STYLING: HEATHER MELDROM.

“Before I eat cereal for breakfast,, I infuse the milk with fruit: Put some banana slices and berries in a small pitcher and sprinkle with sugar, then cover with milk and refrigerate overnight. It makes the milk slightly thicker, and it tastes so much better!” —Sunny Anderson

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COOKING123 SERVED WITH PRIDE SINCE 1945.

MAKE ADDING FUN AND AVOR TO FAMILY MEALS AS EASY AS A-B-C

HERE’S THE SCOOP:

Getting the kids involved in the kitchen helps their creativity and conﬁdence, and mini chefs are more likely to eat what they make! Start with easy, kid-friendly favorites and let them add their own touch.

DIY PIZZA NIGHT

Put a fun twist on family pizza night with the authentic Italian ﬂavor of Johnsonville® Mild Italian Sausage and let your kids add their favorite toppings. Even little chefs can grate cheese or tear up fresh herbs and rinse greens for an easy salad while the pizza is baking.

Easy Sausage Pizza Active: 25 minutes ❘ Total: 45 minutes ❘ Serves: 6 1

package Johnsonville® Mild Italian Sausage Links or Ground Sausage

12-in. pre-baked packaged pizza crust

cup pizza sauce

1¼ cups shredded mozzarella cheese cup green pepper, chopped

REMOVE sausage from casing if necessary and pinch into dime-size pieces. SPREAD sauce over crust; sprinkle with 1 cup cheese. ADD Italian Sausage pieces and green pepper. TOP with the remaining cheese. BAKE according to crust package directions or until sausage is no longer pink (160˚) and cheese is melted.

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x This fall, combine fun and food with award-winning Johnsonville® Italian Sausage and these easy tips to get the kids cooking in the kitchen. Keep Johnsonville® Mild Italian Sausage Links or ready-to-use Ground Sausage on hand for backto-school recipes the kids will love to help make and eat.

WorldMags.net COOKING 123

Make Adding Fun and Flavor to Family Meals as Easy as A-B-C

FORECAST: CHILI AND DELICIOUS

Cooler weather means chili weeknights. Amp up the ﬂavor of this family favorite with a crowd-pleasing blend of Johnsonville® Italian Sausage and ground beef along with a hand from your junior spicemaster.

c EASY DOES IT

Chiliville Chili

pound Johnsonville® Italian Ground Mild, Sweet or Hot Italian Sausage

can (14.5 oz.) beef broth

can (6 oz.) tomato paste

pound ground beef

tablespoons brown sugar

medium onion, chopped

tablespoons chili powder

celery ribs, chopped

tablespoon Worcestershire sauce

garlic cloves, minced

teaspoons ground cumin

cans (14.5 oz. each) diced tomatoes with green peppers and onions

teaspoon crushed red pepper ﬂakes

cans (16 oz. each) kidney beans, rinsed and drained

Slicing, measuring and weighing are great hands-on ways to practice fractions and math skills. Look for measuring spoons with large, kid-friendly handles.

30 minutes ❘ Serves: 10–12

Cheddar cheese, shredded (optional)

COOK sausage and ground beef in a large saucepan over medium heat until meat is no longer pink; drain. ADD the onion, celery and garlic. Cook and stir for 5 minutes or until tender. STIR in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper ﬂakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. SPRINKLE with cheese if you like and serve immediately.

HELPING HANDS

Kids of all ages can pitch in on simple kitchen tasks like: Washing produce

Using a pepper grinder

Drying greens in a salad spinner

Brushing oil with a pastry brush

Picking fresh herbs off stems

Stirring and mashing

Sprinkling dried herbs and salt

Grating cheese

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WorldMags.net SERVED WITH PRIDE SINCE 1945.

3 Italian Sausage Sliders

30 minutes ❘ Serves: 6–8

pounds Johnsonville® Mild Italian All Natural Ground Sausage, or links, decased

pound ground beef

small slider buns or mini sandwich rolls Kid-friendly condiments

COMBINE sausage and beef in a large bowl. Using your hands, blend the two meats together and form into one

SMALL SIZE, BIG FLAVOR

Fun bite-size sliders are perfect for little hands and mouths, and the blend of Johnsonville® Italian Sausage and ground beef creates a ﬂavor your family will love. Let your kids customize their sliders their way with their choice of toppings.

k TOP THIS!

Have the kids set out small bowls of their favorite condiments and toppings for their own ﬁxings bar: cheeses like provolone, mozzarella or cheddar; sautéed vegetables like onions, red peppers or mushrooms; marinara sauce, fresh basil or sliced tomatoes.

large ball. USE a spoon or a small measuring cup to gather up about a 3 oz. ball and press into patties. PAN-FRY 4 or 5 sliders at a time in a large skillet over medium-high heat. COOK for about 3 minutes, then ﬂip and continue cooking for another 3 minutes. Test for doneness (internal temperature should be 160°). SLICE the buns and top the sliders with your favorite condiments.

SERVED WITH PRIDE SINCE 1945.

Get more great kid-friendly recipes and tips at JohnsonvilleKitchens.com. WorldMags.net

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WHAT’S THE SECRET TO BETTER PASTA? BETTER SAUSAGE.

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PROMOTION

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Food Network Magazine

Back to School Open House Events Join Food Network Magazine at a cooking school just for Kids! Add some fun and ﬂavor to your after-school routine with free afternoon, evening and weekend events at a Young Chefs Academy near you! • • • •

Meet YCA chef instructors Learn kitchen safety Make nutritious snacks Receive sponsor samples And more!