Collaborators
James Lee
Charles Tujn
Marilyn Fame
John Hanson
CREATIVE DIRECTOR
AUTHOR
DESIGNER
ARTIST
Linda boyce PHOTOGRAPHER
Ben James ART DIRECTOR
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1.12.2014 Hanna Jolse
Section Cook
Best Pizza from Diners, Drive - Ins and Dives Browse photos of Guy Fieri's favorite pizzas from Diners, Drive-Ins and Dives. My Sha-Roni! — Pizzeria Lola (Minneapolis) Baked in one of the only copper-covered, wood-fired French pizza ovens around — called a Le Panyol — the pizza here really is one of a kind. My Sha-Roni! includes fennel sausage, Wisconsin and mozzarella cheese, and pepperoni over house red sauce.
4-6
Portion
22 C
30 mints
Ingredient
Preparation
1 cup yellow cornmeal 1/2 cup all-purpose flour 1/2 cup cake flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 6 slices bacon, finely chopped 1/2 sweet onion, diced 2 cloves garlic, minced 2 large eggs 1 1/2 cups buttermilk 6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed 1/4 cup honey 2 to 3 jalapeno peppers, seeded and diced
Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside. Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet. Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat. Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix). Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there’s not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.
1.12.2014 Ann Nguyen
Section Chef
Alton Brown Bio Alton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, who nurtured his budding culinary talent, and which he skillfully used later “as a way to get dates” in college. Switching gears as an adult, Alton spent a decade working as a cinematographer and video director, but realized that he spent all his time between shoots watching cooking shows, which he found to be dull and uninformative. Convinced that he could do better, Alton left the film business and moved to Vermont to train at the New England Culinary Institute in Montpelier, Vt. Soon after, Alton tapped all of his training to create Good Eats, a smart and entertaining food show that blended wit with wisdom, history with pop culture and science with common cooking sense. Alton not only wrote and produced the shows but also starred in each offbeat episode on Food Network; the series premiered in 1999. Alton Brown’s first book, I’m Just Here for the Food (Stewart, Tabori & Chang, 2002), won the James Beard Foundation Award for Best Cookbook in the Reference category, and was one of the best-selling cookbooks of 2002.
Alton Brown’s first book, I’m Just Here for the Food (Stewart, Tabori & Chang, 2002), won the James Beard Foundation Award for Best Cookbook in the Reference category, and was one of the best-selling cookbooks of 2002.
Alton Brown’s Gear for Your Kitchen, his long-awaited homage to tools and gadgetry, was published by STC in September 2003 and was nominated for both a James Beard Award for Best Cookbook in the Tools & Techniques category and an IACP Cookbook Award in the Food Reference/Technical category. Gear is an essential guide to all the “hardware” you need in the kitchen; packed with practical advice and tips, this book takes a look at what’s needed and what isn’t, what works and what doesn’t. Alton’s third book, on baking, I’m Just Here for More Food, hit bookstores in November 2004 and has since gone on to become a New York Times Best Seller.
Alton Brown Bio
His fourth book, Feasting on Asphalt, released in March 2008, documents his motorcycle ride from New Orleans to the headwaters of the Mississippi River in Minnesota and complemented the TV miniseries of the same name that aired two seasons (2006 and 2007). Along the way he and his crew met the people and sampled the food that embody our American road-food heritage, and explored our collective history as a population on the move. In 2008 Food Network premiered Alton’s Feasting on Waves, following the format of his first miniseries, Feasting on Asphalt. The crew traded their motorcycles for catamarans to travel the Caribbean, sampling the islands’ food culture and meeting the people who create it.
The first in a three-book series based on Alton’s awardwinning television show Good Eats, Good Eats: The Early Years (Stewart, Tabori & Chang), was published in October of 2009, landing on the New York Times Best Seller List for 13 weeks. Alton released his second of the series, Good Eats 2: The Middle Years (Stewart, Tabori & Chang), in October 2010. Showcasing everything Alton Brown fans have ever wanted to know about his awardwinning television show, Good Eats 2: The Middle Years is chock-full of behind-thescenes photographs and trivia, science-of-food information, cooking tips and — of course — recipes. Alton published the third volume of the series, Good Eats 3: The Later Years, in October 2011.
1.12.2014 May Jiles
Section Sweet
e k a C Cup Choose from 90 kinds of cupcakes at Cupcake Emporium in Ames, Iowa. Cupcakes like Key Lime Pie and Dirt and Worms ooze with injected pastry creams of various kinds, and the best part of the Peanut Butter Cup Cupcake is the very center. Most cakes can also be made into bite-size morsels.