Food Network - Jan/Feb 2022 by Lawrence Ambrocio

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Food Network Magazine

Contents JA N UA RY/ F EB R UA RY 202 2

PHOTO: YUNHEE KIM; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

Find this brownie sundae and more decadent dark chocolate desserts on page 41.

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4 6 11 12 14

Recipe Index To Your Health Editor’s Letter Calendars Let’s Celebrate

34 Weekend Cooking

In the Know 17 Waffling Around •

62 Good Eggs • Make eggs

Michael Symon’s way with recipes from his latest cookbook.

68 Top This • Ina Garten finishes off

her chicken soup with a pot pie topper.

18 Wine...But Not! •

70 All Rise! • Celebrate Lunar New Year with steamed cupcakes.

20 Star Diary •

72 A Low Country Feast • Try a

cooks and eats in a day.

menu from Kardea Brown, inspired by her Gullah heritage.

24 A Kitchen for All •

TWO ISSUES IN ON E!

26 A Taste of 2022 •

FLIP OVER FOR THE

Fun Cooking 31 Eggs with a Kick •

5Ṇ̃Τ 48

Cauliflower Wi ngs Faux Carbonara Carrot Hot Dog s Tofu Tacos Plus...

Flip this issue over!

32 Super Snacks! • Pick your game-

MAIN COVER

Guy’s Bolognese, Minus the Beef!

day bites based on your favorite flavor.

36 Mix & Match Chili • Create your ideal recipe: Here’s a guide.

MEATLESS

38 Take the Cake! • Make a simplified home version of Anne Burrell’s olive oil wedding cake.

ssue

41 In the Dark • Try three new desserts

2 New on the Shelf • Check out

that go big on dark chocolate.

the latest groceries and more.

4 What’s Your Vegetarian IQ?

Weeknight Cooking

Test your knowledge of plantbased eats.

47 Weeknight Dinners • Add these meals to your weekly rotation.

6 Faking Bacon • The faux-

55 Inside the Test Kitchen • Our

bacon race is heating up.

chefs dish out their best tips.

8 Veggies for the Win! • Make

meatless versions of your favorite game day snacks.

56 Kids’ Meal: Reach for the Stars Give eggs-in-a-hole a fun twist.

14 Rethinking Pad Thai • Try

58 Superfood of the Month • Turn

Jet Tila’s vegan take on the dish.

canned salmon into tasty melts.

16 A Meal to Remember Cover photograph by Mike Garten Food styling: Christine Albano Prop styling: Christina Lane

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Guy Fieri shares a vegetarian Bolognese in honor of his late sister.

Recipe Index BREAKFAST AND BRUNCH 17

Croffles

Egg-in a-Hole with Bacon

Crispy Brown Rice and Cauliflower with Eggs

Soft Scrambled Eggs with Kale and Crispy Quinoa

Baked Eggs in Creamy Spinach

Try a new egg dish from Michael Symon!

APPETIZERS AND SNACKS 31

Buffalo Deviled Eggs

Buffalo Turkey Meatballs

Garlic Tater Tots with Roasted Garlic Aїoli

Ranch Snack Mix

Cheese Lover’s Nachos

MEAT, POULTRY AND EGGS 36

Mix & Match Chili

Cajun Steak and Grits

Meatball Marsala

Creole Chicken with Cornbread Stuffing

Chicken Pot Pie Soup

Green Enchilada Skillet Casserole

Soba Noodles with Pork Chops

Spiced Chicken Thighs with Dried Figs

Ful Medames with Eggs and Pita

FISH AND SEAFOOD 48

Sheet Pan Arctic Char Niçoise Salad

Whole Roasted Branzino with Couscous Salad

Chorizo, Shrimp and Chickpea Soup

Salmon Melts

PASTA 51 Cover Recipe

Orecchiette with Squash and Sausage

Get free bonus recipes every week in our subscriber newsletter! Visit foodnetworkmag .com/signup.

Gemelli with Pesto and Potatoes

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Okra Soup with Shrimp

Bacon Sliders

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SIDES 14

Sweet Potato Pudding with Clementines

Everything-Spiced Spaghetti Squash

Maple-Braised Carrots

Roasted Broccoli with Tahini Yogurt

Creamy Lemon Orzo with Winter Greens

Gullah Red Rice

DRINKS AND DESSERTS 14

Bizzy Izzy High Ball

Dark Chocolate Mocha Mousse Cake

Apple Spiced Tini

Sweet Potato Pone

Rosemary Olive Oil Cake with Lemon Buttercream

Dark Chocolate–Caramel Tart

Dark Chocolate Brownie Sundae

Make these cupcakes for Lunar New Year!

Pau Pau’s Steamed Cupcakes (Fa Gao)

FLIP ISSUE RECIPES 7

TWO ISSUES IN ONE!

FLIP OVER FOR THE MAIN COVE R

Meatless Carbonara

Carrot Pigs in a Blanket

Spicy Cauliflower Wings

5Ṇ̃Τ in minutes

Barbecue Mushroom Pizza

16 Cauliflower Wings Faux Carbonara Carrot Hot Dogs Tofu Tacos Plus...

Mini Tofu Tacos

Vegan Pad Thai (Pad Thai Jay)

Spaghetti Squash with Vegetarian Bolognese

Guy’s Bolognese, Minus the Beef!

Flip this issue over for more recipes!

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Live a Little

Researchers at the University of Michigan found that by replacing 10 percent of your daily caloric intake from beef and processed meats with fruits, vegetables, nuts and legumes, you could extend your lifespan by 48 minutes per day. Bonus: You’ll reduce your dietary carbon footprint by a third. Find some fun meatless ideas—like carrot pigs in a blanket— in the special section on the

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Flex your antioxidant muscles.

The Antioxidant Superpower, P∂M Wonderful, has 700 mg of polyphenol antioxidants in every 8oz bottle. Making it the perfect workout partner the next time you hit the gym. © 2022 POM Wonderful LLC. All Rights Reserved. POM, POM WONDERFUL, ANTIOXIDANT SUPERPOWER, the accompanying logos, and the Bubble Bottle Design are trademarks of POM Wonderful LLC or its afﬁliates. PJ211013-10

contents

Star Search

Find your favorite chefs and celebs in this issue.

Dana Beninati Sommelier, Food Network Kitchen pg. 18

Kardea Brown Delicious Miss Brown; Spring Baking Championship pg. 72

Anne Burrell Worst Cooks in America pg. 38

Kristina Cho Cookbook author pg. 70

What’s your go-to game day snack?

Ramin Coles Chef, The Sweet Home Café pg. 14

“I’m addicted to hummus and pita chips.”

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Chance of a Lifetime; Guy’s Grocery Games; Guy’s Ranch Kitchen; Tournament of Champions pg. 16 (of Meat-Free Issue)

Ina Garten Barefoot Contessa: Modern Comfort Food pg. 68

Carla Hall My Dream Kitchen pg. 14

Edward Lee Chef and owner, 610 Magnolia and Whiskey Dry pg. 24

Michael Symon Symon’s Dinners Cooking Out; Throwdown with Michael Symon pg. 62

“I never tire of chicken wings. Barbecue or plain with lemon pepper— no Buffalo sauce for me.”

“Our family’s Sunday sauce! We make it from scratch and add meatballs.”

Pepper Teigen Getting Spicy with Pepper Teigen (on discovery+) pg. 20

Jet Tila Ready Jet Cook (on Food Network Kitchen app) pg. 14 (of Meat-Free Issue)

Buddy Valastro Buddy vs. Duff pg. 38

Winner, Winner For a food-competition prize, this one is hard to beat:

to one of Guy’s fried-chicken Chicken Guy! franchises. Guy’s Chance of a Lifetime premieres January 2 at 9 p.m. ET on Food Network and discovery+.

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START PLANNING YOUR GETAWAY AT

EXPLORECHARLESTON.COM

My 3 Sons of Charleston Owners Lorraine Smalls and Antwan Smalls

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editor’s letter

It’s a

VEGETABLES: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO. CARPENTER: TRAVIS HUGGETT.

y husband and I had several conversations last year about eating less meat and they all went something like this: I would say, “We should really cut back on meat.” And he would say, “But meat is so delicious.” And then we’d return to our beef tacos or Bolognese and get on with our night. I do want to cut back— and we will this year. I’m resolving to do it right here, right now, but I need a better way to sell it to my family than calling it “plant-based eating.” I’m dealing with a chef husband who once refused to put a salad on the menu at his restaurant. And nothing sounds more terrifying to my kids than telling them we’re having plants for dinner. Roasted carrot hot dogs, mushroom burgers, a bowl of cauliflower wings— they’re totally on board for all of it. But plant-based chicken nuggets…no, thanks. Somehow the term “plant-based” swept the nation during the past few years and was swiftly, universally adopted before anyone stopped

to wonder if it sounded delicious. And it’s likely here to stay: The editors at Merriam-Webster say plant-based is a and that it is “moving steadily in the direction of being entered in our dictionary.” I sort of thought McDonald’s would figure this one out and come up with a new name, because the company knows a thing or two about marketing, but they’ve doubled down and named their meatless burger the McPlant. (It’s being tested at a few locations.) I guess “Mc” does make “Plant” sound more fun, but it’s no Happy Meal. We struggled with the terminology when we were creating the meat-free section on the flip side of this issue. Would “vegetarian” sound right? Or “vegetable-forward”? We settled on the coverline “Meatless Mania,” which is not exactly groundbreaking, but it sounds a lot more exciting than “Plant-Based Special Issue.” And if you see a Meatless Mania Burger on a fast food menu later this year, well, you read it here first.

Maile Carpenter Editor in Chief @maile__fnmag

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CORY FERNANDEZ

STUFFED PEPPERS, HIBISCUS COCKTAIL, MEATBALLS, TOMATO SAUCE AND COD AND ICE CREAM MUG: RALPH SMITH. FRENCH TOAST STICKS AND CHILI: CHRISTOPHER TESTANI. LICORICE, ELVIS AND MLK JR.: GETTY IMAGES. DOUGH BALLS AND HOT DOG: ANTONIS ACHILLEOS. FLOAT, TROPICAL DESSERT AND BEAN SOUP: CON POULOS. WING DIP: LEVI BROWN. FAIRY BREAD: RYAN DAUSCH. GRAPEFRUIT: ANDREW MCCAUL. COCOA: ALAMY.

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STRAWBERRIES AND ICE CREAM: GETTY IMAGES. NOODLES AND DOUGHNUTS: RYAN DAUSCH. GREEN COCKTAIL: RYAN LIEBE. CHOCOLATE SALTINES AND POPCORN: LEVI BROWN. GELATIN: JONATHAN KANTOR. HEART CAKE: YUNHEE KIM. BRUSSELS SPROUTS AND PEAR COCKTAIL: RALPH SMITH. CITRUS: CON POULOS. DIP: CHARLES MASTERS. TOSTONES: JUSTIN WALKER.

calendar

Let’s

Celebrate BY

CORY FERNANDEZ

MAKE A SPECIAL DISH

Like black-eyed peas, sweet potatoes are symbolic of the Black diaspora, and they’re a staple of the soul food table. Try chef Carla Hall’s twist on traditional sweet potato pie: a savory pudding made with olive oil. “It’s a simple recipe with big flavor,” she says.

Sweet Potato Pudding with Clementines Preheat the oven to 375˚. Line a half-sheet pan with foil. Put 3 large sweet potatoes on the pan and bake until very soft, 1 to 1½ hours. Whisk ½ cup packed brown sugar, ¼ cup extra-virgin olive oil, 2 tablespoons molasses, the zest and juice of 1 clementine and 1 teaspoon kosher salt in a large bowl. Peel the potatoes and pass through a food mill or ricer into the bowl. Fold until well mixed. Divide among 4 cups, sprinkle with ﬂaky salt and serve hot or warm.

LISTEN UP

BUY A COOKBOOK

We have Tom Bullock to thank for the Bizzy Izzy High Ball: He was the first known African American to write a cocktail manual (The Ideal Bartender), and he became famous for his drinks at social and country clubs in the early 1900s. Shake one up for happy hour!

Bizzy Izzy High Ball Combine 2 dashes of lemon juice, 2 teaspoons pineapple syrup and ¾ ounce each sherry wine and rye or bourbon whiskey in a shaker with ice; shake until cold. Strain into a glass ﬁlled with ice. Garnish with a lemon slice.

Get to know influential Black chefs and other food industry pros by tuning in to A Hungry Society Presents…Boundless Horizon with host Korsha Wilson. “I hope listeners will not only hear the stories of Black creatives in the food world but will also look at the meals on their dinner tables a little more deeply,” Korsha says. ahungrysociety.com

Check out these new releases.

• Fix Me a Plate by Scotty Scott of the site Cook Drank Eat includes tasty soul food recipes ($22, Page Street Publishing). • Saka Saka by Gabonese chef Anto Cocagne explores the cuisines of sub-Saharan nations ($35, Interlink Books). • Black Mixcellence by Tamika Hall and Colin Asare-Appiah is a collection of drinks from Black mixologists ($30, Kingston Imperial). • British baker Benjamina Ebuehi is back with A Good Day to Bake, filled with sweet and savory recipes ($32, Quadrille).

MIX A COCKTAIL

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TAKE A TRIP

Now is the time to visit Sweet Home Café at the Smithsonian National Museum of African American History and Culture: The restaurant has a new head chef, Ramin Coles, and he’s putting his own spin on regional dishes like hoppin’ John, shrimp and grits, and chocolate chess pie. The café serves a limited menu Wednesdays to Sundays; for details visit nmaahc.si.edu.

COCKTAIL PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS. SWEET POTATO PUDDING RECIPE: FROM THE BOOK CARLA HALL’S SOUL FOOD BY CARLA HALL AND GENEVIEVE KO; COPYRIGHT © 2018 BY CARLA HALL; PUBLISHED BY HARPER WAVE, AN IMPRINT OF HARPERCOLLINS PUBLISHERS; REPRINTED BY PERMISSION; PHOTO BY GABRIELE STABILE. WILSON: CELESTE NOCHE PHOTOGRAPHY. COLES: RAYA SFEIR. CAFÉ: ERIC LONG.

February is Black History Month! Here are some ways to honor it.

REVOLUTIONIZE YOUR RECIPES —

SWEETENS CUP-FOR-CUP LIKE SUGAR, WITH ZERO CALORIES PER SERVING. THIS IS THE SWEETNESS REVOLUTION.

PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

You’ve likely heard of the cronut, but how about the croffle? Croissant-waffle hybrids started showing up in pastry shops in Seoul, South Korea, in 2018, and now they’ve made their way to Los Angeles and New York City. Croffle House, which recently opened in Queens, serves the namesake dish with sweet toppings like berries and cream, and savory ones like pesto. To make your own, roll up refrigerated crescent roll dough and cook in a waffle iron until golden. Turn to page 26 to see what other foods and drinks are trending this year! —Audrey Morgan

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in the know

Wine...

RED Starla Red Blend This lavender-infused dealcoholized red is made from a blend of ruby cabernet and barbera grapes—and it’s just five calories a glass. $84 for three bottles; starlawines.com

BUT NOT!

Acid League Proxies Nightshade The complex flavor of this red wine “proxy” comes from ingredients like sangiovese grapes, sun-dried tomato vinegar, rooibos tea and dried kelp. $88 for four bottles; acidleague.com

Nonalcoholic wine is finally coming of age. BY

FRANCESCA COCCHI

ne of the biggest trends in the alcohol world right now is skipping the alcohol altogether—and nonalcoholic wines are the latest proof. Sales of the drink on the alcohol delivery service Drizly soared nearly 300 percent in the past year. Improved taste is a big part of the surge: The technology for removing alcohol from wine is better than ever, allowing winemakers to create hyperrealistic versions of popular blends. Try some of these!

Waterbrook Clean Cabernet Sauvignon

DANA’S PICK!

This budget-friendly dealcoholized cabernet from a Washington winery has notes of black plum and dark cherry with oaky tannins. $14; waterbrook.com

ROSÉ Sapiens Dealcoholized Sparkling Rosé This light, bubbly rosé, made from tempranillo grapes, is Halal-certified. $38; sapiensbeverage.com

Noughty Alcohol-Free Sparkling Rosé

Did you know there are nonalcoholic liquor shops? Check out drinknolow.com, boisson.nyc and drygoodsdrinks.com— they all ship nationwide.

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This dealcoholized rosé has about half the sugar of a typical zero-proof bubbly. $20; noughtyaf.com for buying info

Töst Rosé This sparkling drink is made with white tea, ginger and elderberry. $92 for 12 bottles; tostbeverages.com

in the know

Star Diary

Stream Pepper’s Food Network special, Getting Spicy with Pepper Teigen, on discovery+.

Cookbook author Pepper Teigen reveals what she eats during a busy day with her daughter Chrissy and family.

A good hat “I love designer hats and cheap hats—anything to keep the sun off my face.” Havana Packable Hat, $38; freepeople.com

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Kate Somerville ExfoliKate Cleanser “I wash my face with this at night, then I follow it with a jojoba bead body polish.” $40; sephora.com

JANUARY/FEBRUARY 2022

like the name says. It is so easy to clean!” $40; cravingsbychrissyteigen.com

Mortar and pestle “Mine is from a Thai market. It’s light and inexpensive, and in Thai culture, a mortar and pestle is often a wedding gift.” IMUSA Bamboo Mortar and Pestle, $15; bedbathandbeyond.com

COFFEE, JOK MOO, TREADMILL AND STELLA ARTOIS: GETTY IMAGES.

What Gets Pepper Through the Day

Only Daisy Cottage Cheese will do.

in the know

for All

Sphere & Stem 3-Light Chandelier $399; westelm.com Big windows at the front of the house add lots of natural light, but this fixture helps keep the “set” bright at night.

This renovation isn’t just about looking good—it’s about doing some good too. BY

ERICA FINAMORE

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INTERIOR: KYLENE WHITE/KYLENE’S PHOTOGRAPHY. LEE: JESSICA EBELHAR.

hen Edward Lee set out to renovate his home kitchen, he never intended to cook in it himself: The lauded Louisville, KY– based chef gave up his former house to use as the headquarters for his nonprofit, The LEE Initiative, which aims to increase diversity in the restaurant industry. His first step was to build a camera-ready kitchen for the up-and-coming chefs in his Women Culinary & Spirits Program where they could train for jobs in food and media. It’s the perfect space for them to cook and entertain—and create demo tapes, a handy skill because the culinary industry isn’t just about food anymore, Edward says. “Media training and mentorship are so important for the next generation.” Participants in the program are working in a much nicer space than Edward did when he lived here: He and LEE cofounder Lindsey Ofcacek repainted the cabinets a soothing teal (Basil by SherwinWilliams), upgraded the counters to quartz and installed top-of-the-line GE Monogram appliances, including two glass-door fridges and two wall ovens. The chef even uses the space for his own cooking videos now. “It feels like you’re in someone’s home,” Edward says. “And really, you kind of are.”

Moen Align Pull-Down Faucet $515; build.com The kitchen is filled with dramatic pops of black, like the cabinet pulls, corner shelves and this industriallooking faucet.

Alpha Brass Counter Stools $219; cb2.com Edward sometimes hosts dinners here, and these brass bar stools are the best seats in the house.

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τ Ṇ̳̃ƚ ˂ƻ Here they are: the everywhere this year!

O S N AC K

Hasdogeu—sausages and blocks of cheese dipped in a sweet riceflour batter, coated in panko and deep-fried—have been around for decades in South Korea, and now they’re gaining popularity in the States. Mentions of Korean corn dogs were up 59 percent on Yelp, and the Korean corn dog chain Two Hands plans to open 70 new locations across the country. In the meantime, you can get your fix at Smile Hotdog in Los Angeles, Oh K-Dog in New York City and CrunCheese Korean Hot Dog in Las Vegas.

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This Flamin’ Hot Cheetos dog is on fire!

PHOTOS: COURTESY OF TWO HANDS.

Top Dogs

O RESTAUR

ANTS

Open Fires Dining out is hotter than ever—as in, things are on fire: Dramatic, flaming open grills are drawing crowds at restaurants like Mizu in Charlotte, NC, and Barda in Detroit, and at San Francisco’s new fine-dining restaurant Osito, a 10-course tasting menu is cooked entirely over a wood fire. Look out for more live-fire restaurants this year, including Wild Oats in Houston, Kindling in Chicago and Pioneer in Cleveland.

O GY M I X O LO

ʼ90s Cocktails

Those cosmos and fruity martinis we loved in the ’90s are back—with a modern twist: Dante in New York City has reinvented the cosmopolitan as a cosmojito, Philadelphia’s new W is serving a cannoli espresso martini made with ricotta-infused vodka, and a bar dedicated to ’90s-style martinis, Yours Truly, recently opened in Chicago. Try their take on an appletini:

APPLE SPICED TINI Combine 1½ ounces pear-infused vodka, ¼ ounce apple brandy, ¾ ounce apple cider and ½ ounce fresh lemon juice in a shaker with ice; shake well. Strain the cocktail into a martini glass. Garnish with a cinnamon-spiced apple chip.

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COFFEE

Instant Fixes

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Steeping Bags

Concentrate

frozen Cubes

Whole Foods Market Organic Steeped Coffee These packets are filled with ground coffee—just steep them in hot water like a tea bag.

Jot Ultra Coffee This brew is 20 times more concentrated than a cup of joe! Dilute it with water or milk to the intensity you prefer.

Cometeer Capsules Drop the frozen capsules into a cup, then stir in hot water or milk—or thaw them and mix with cold water to make an iced coffee.

SALSA MACHA DOLLOP: NOAH FORBES. CUP OF COFFEE: GETTY IMAGES. COCKTAILS: HECTOR SANCHEZ.

Getting a quick caffeine buzz is easier than ever with these inventive coffees.

O CE S APPLIAN

Microwaving Despite all the techy countertop ovens out there, we have rekindled our love for the microwave. The startup Anyday has launched a line of glass dishware designed for serious microwave cooking, and

Flavor of the Year

O PA N T R

Chamoy

Fancy Vinegars Add a cool new vinegar to your pantry this year—everybody’s doing it! Here are some newcomers.

MICROWAVE: GETTY IMAGES. PEACH RINGS PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

Acid League Strawberry Rosé Living Vinegar $15; Whole Foods

Elderflower Vinegar $20; linderafarms.com

Porter Beer Malt Vinegar $12; americanvinegarworks .com

Sweet, salty, sour and spicy: Chamoy—the Mexican condiment made from pickled sour fruit—has it all, and we can’t get enough. Mentions of chamoy have increased almost 300 percent on US menus in the past four years, according to Datassential, and Google searches nearly doubled last year. The flavor is showing up in grocery products and drinks too, like a hot sauce from Tajín and a canned michelada from Estrella Jalisco. Baskin-Robbins even added a mangonada made with chamoy sauce to menus nationwide. Try making your own chamoy candy at home: Coat peach gummy rings in chamoy sauce and sprinkle with Tajín.

Kosterina Dark Chocolate Balsamic Vinegar $21; Whole Foods

Turmeric Vinegar $22; rampupshop.com

Sencha Kombucha Vinegar $25; yesfolktonics.com

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BREW UP SOME PASSION Want to brew better tea? Start with TAZO Passion. This caffeine-free blend combines crisp, delicious ﬂavors of hibiscus, orange peel and lemongrass for a ﬂavor so good, just one sip will have you head over heels. (Don’t say we didn’t warn you.)

PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

fun cooking

Deviled eggs are right up there with guac and chili on the list of America’s favorite Super Bowl bites: They’re always a top search term on foodnetwork.com before the big game! Try a twist this year and make a Buffalo version: Hard-boil a dozen eggs (see page 55 for our method), let cool, then peel and halve lengthwise. Scoop out the yolks; mash with ¼ cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves. Turn the page for more Super Bowl eats! —Cory Fernandez

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BUFFALO Turkey Meatballs

SUPER Snacks! Make some new game-day bites in your favorite flavor. JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

RECIPES BY

GARLIC

PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

Tater Tots with Roasted Garlic Aïoli

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fun cooking

CHEESE Lover’s Nachos

RANCH Snack Mix

BACON Sliders

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BUFFALO TURKEY MEATBALLS

GARLIC TATER TOTS WITH ROASTED GARLIC AÏOLI

ACTIVE: 20 min l TOTAL: 30 min SERVES: 8 to 10

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

Cooking spray 1 pound ground turkey 1 cup panko 1 large egg ¼ cup grated onion (from about ½ medium onion) ¾ cup Buffalo sauce, such as Frank’s RedHot ¼ cup crumbled blue cheese 1 teaspoon garlic powder Kosher salt and freshly ground pepper 2 tablespoons hot honey 2 tablespoons unsalted butter 2 scallions, thinly sliced 2 stalks celery, cut into small sticks

1 1 1

1. Preheat the broiler. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, combine the turkey, panko, egg, grated onion, ¼ cup Buffalo sauce, the blue cheese, garlic powder, ¾ teaspoon salt and a few grinds of pepper. Mix with your hands until just evenly combined, being careful not to overwork the meat. Roll the mixture into 1½-inch balls (28 to 30 meatballs). Place on the baking sheet and broil until browned in spots and cooked through, about 10 minutes. 2. Meanwhile, combine the remaining ½ cup Buffalo sauce, the hot honey and butter in a small saucepan over medium heat. Bring to a simmer, swirling the pot, until the butter is melted and combined. Continue cooking until slightly thickened and glossy, 2 to 3 more minutes. 3. Transfer the meatballs and sauce to a large bowl and toss to coat. Remove the meatballs to a platter and spoon any remaining sauce on top. Top with the scallions and serve with the celery.

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32-ounce bag frozen tater tots teaspoon garlic powder head garlic, top trimmed to expose the cloves, plus 3 cloves minced 2 teaspoons extra-virgin olive oil 6 tablespoons unsalted butter 1 cup mayonnaise Juice of 1 lemon Kosher salt and freshly ground pepper ⅓ cup chopped fresh parsley ¼ cup grated parmesan cheese 1. Preheat the oven to 450˚. Toss the tater tots with the garlic powder and spread on a baking sheet. Put the garlic head on a small sheet of foil and drizzle with the olive oil. Wrap and add to the baking sheet. Bake until the tots are deep golden brown and crisp and the garlic is golden and tender, 35 to 40 minutes. 2. Meanwhile, melt the butter with the minced garlic in a small saucepan over medium heat. Set aside. 3. Make the aïoli: Squeeze the roasted garlic cloves from the skins and pulse in a mini food processor with the mayonnaise, lemon juice, a pinch of salt and 1 teaspoon pepper until smooth. Transfer to a small bowl for dipping. 4. Transfer the tots to a large bowl. Warm the garlic butter over low heat if it has cooled, then pour over the tots. Add the parsley and parmesan and toss to coat. Transfer to a platter and serve with the roasted garlic aïoli.

JANUARY/FEBRUARY 2022

RANCH SNACK MIX ACTIVE: 25 min l TOTAL: 2 hr SERVES: 6 to 8

¼ cup buttermilk powder 2 tablespoons onion powder 5 teaspoons garlic powder 1 tablespoon dried dill Kosher salt and freshly ground pepper 3 cups rice cereal squares 2 cups square white cheddar crackers 2 cups roughly broken salted pita chips 1 cup roasted salted almonds 1 cup sesame sticks 1½ sticks (12 tablespoons) unsalted butter 2 tablespoons apple cider vinegar 2 cups small pretzels (preferably ranch-flavored) 1. Preheat the oven to 250˚. Combine the buttermilk, onion and garlic powders, dill, 1½ teaspoons salt and 1 teaspoon pepper in a small bowl and whisk to combine. 2. Combine the cereal, crackers, chips, almonds and sesame sticks in a large bowl and toss. 3. Melt the butter in a medium skillet over medium-low heat. Remove from the heat and stir in the vinegar. Pour about half of the butter mixture over the cereal mixture and toss, then pour in the remaining butter mixture and toss again until everything is well coated and there is no butter at the bottom of the bowl. Add half of the spice mix and toss to coat. 4. Spread the cereal mixture on a rimmed baking sheet. Bake, stirring occasionally, until dry, crisp and lightly toasted but not browned, 50 to 60 minutes. Remove from the oven and toss with the pretzels and remaining spice mix. Set aside to cool, stirring occasionally.

fun cooking

CHEESE LOVER’S NACHOS ACTIVE: 30 min I TOTAL: 40 min SERVES: 8 to 10

5 5 2

cups plain tortilla chips cups nacho cheese tortilla chips cups shredded Mexican cheese blend 1 tablespoon vegetable oil 2 scallions, sliced (white and light green parts only) 1 pound ground beef 4 teaspoons chili powder 1½ teaspoons ground cumin Kosher salt and freshly ground pepper 1 8-ounce block processed cheese (such as Velveeta), cubed ½ cup whole milk, plus more if needed ¾ cup sour cream 1 small tomato, diced 1 cup shredded iceberg lettuce ¼ cup sliced black olives 1. Preheat the oven to 400˚. Layer the chips and 1½ cups shredded cheese together on a rimmed baking sheet (or use two 9-by-13-inch baking dishes). Set aside. 2. Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1 tablespoon scallions and cook, stirring, until softened, about 30 seconds. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Pour off the fat and liquid from the skillet, then return the pan to mediumhigh heat. Stir in the chili powder, cumin, ½ teaspoon each salt and pepper and ½ cup water. Simmer until the water is reduced and the mixture forms a thick sauce, about 6 minutes. 3. Scatter the beef mixture over the chips and cheese and place in the oven. Bake until the cheese is melted, 6 to 8 minutes. 4. Meanwhile, combine the cubed cheese, milk and remaining ½ cup shredded cheese in a small saucepan. Cook over medium heat, stirring, until melted and smooth, about 4 minutes. (Add more milk as needed if the sauce is too thick.) 5. Remove the nachos from the oven and drizzle with the cheese sauce. Top with sour cream, tomato, lettuce, the reserved scallions and olives.

BACON SLIDERS

ACTIVE: 50 min I TOTAL: 50 min I MAKES: 12

4 slices bacon, chopped 1 red onion, chopped Kosher salt and freshly ground pepper 2 cloves garlic, sliced 1 tablespoon tomato paste 1 tablespoon plus 1 teaspoon Worcestershire sauce 1 teaspoon packed light brown sugar

1. Make the bacon jam: Cook the chopped bacon in a large nonstick skillet over medium heat, stirring, until crisp and the fat has rendered, 7 to 8 minutes. Remove with a slotted spoon to a paper towel– lined plate. Spoon 2 tablespoons of the drippings into a small heatproof bowl. 2. Add the red onion to the skillet with the remaining drippings; season with salt and pepper. Cook, stirring, until the onion is very tender, about 10 minutes. Return the bacon to the pan along with the garlic and cook until the garlic is softened, about 1 more minute. Make a space in the center and add the tomato paste. Cook, stirring, until toasted, about 30 seconds, then stir into the onion mixture until combined. Stir in 1 tablespoon Worcestershire sauce, the brown sugar and 2 tablespoons water and cook until the bacon jam is sticky, about 1 minute. Remove from the heat and stir in the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper. 3. Meanwhile, preheat the oven to 425˚. Arrange the thick-cut bacon in a single layer on 2 rimmed baking sheets. Bake, ﬂipping the bacon and switching the pans halfway through, until the bacon is crisp and the fat has rendered, 20 to 30 minutes. Transfer to paper towel–lined plates to drain.

4. Mash the butter with the reserved 2 tablespoons bacon drippings in a small bowl. Lightly toast the buns in the oven until just a little crusty but still soft, about 5 minutes. Spread each bun with some of the bacon butter. 5. To assemble, lay a lettuce leaf on each bottom bun, then top with the thick-cut bacon and some bacon jam. Spread a thin layer of mustard on the bun tops and place on top of the sliders.

3 12 12 3

12-ounce packages thick-cut applewood-smoked bacon, cut crosswise into thirds tablespoons unsalted butter, at room temperature slider buns small lettuce leaves tablespoons dijon mustard, plus more if desired

Flip this issue over for fun meat-free Super Bowl snacks, including carrot pigs in a blanket and cauliflower wings!

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FOOD NETWORK MAGAZINE

fun cooking

M a & t c x i h M

Chili

Create your own signature recipe!

Beef and Kidney Bean Chili with Ranch Dip and Fried Onions

MELISSA GAMAN AND STEVE JACKSON

RECIPE BY

1 MAKE THE BASE

CHILI: CHRISTOPHER TESTANI. PAPRIKA AND GARLIC POWDER: JON PATERSON. CAYENNE, CHILES, ANIMALS, BLACK BEANS, PINK BEANS, WHITE BEANS, HOMINY AND JALAPEÑOS: GETTY IMAGES. KIDNEY BEANS AND PINTO BEANS: ALAMY. CHICKPEAS, RADISHES AND CHEESE: ANDREW PURCELL. FRIED ONIONS: RALPH SMITH. CILANTRO: JEFF HARRIS. SCALLIONS: PHILIP FRIEDMAN. SOUR CREAM: SHUTTERSTOCK.

Heat ¼ cup olive oil in a large pot over medium-high heat. Add 1 each chopped onion and bell pepper or poblano; add 3 cloves minced garlic and/or 1 to 2 minced jalapeños. Cook, stirring occasionally, until softened, 5 to 7 minutes.

6 ADD TOPPINGS Ladle the chili into bowls and serve with your choice of toppings.

sliced radishes

fried onions or tortilla chips

chopped jalapeños

shredded or crumbled cheese

cilantro leaves

chopped scallions

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sour cream or ranch dip

FOOD NETWORK MAGAZINE

Take the *Ñɞƚƶ Anne Burrell got the wedding cake of her dreams, thanks to her good friend Buddy Valastro.

hen chef Anne Burrell got engaged to Stuart Claxton, she wanted a wedding with some traditional elements and some unexpected ones. Her six-tier cake was a perfect mix of the two: a creation straight out of a fairy tale—but with totally surprising flavors inside. She called on one of the most creative bakers she knows, her friend Buddy Valastro, to pull off the feat, and together they settled on this showstopper, made with rosemary olive oil cake and lemon buttercream. (To play up the harvest theme of the October event, Buddy decorated it with vegetables molded from Rice Krispies treats!) Here’s a scaled-down cake recipe straight from Buddy so you can try it yourself. —Nora Horvath

ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM ACTIVE: 1 hr l TOTAL: 1 hr 45 min (plus cooling) l SERVES: 8 to 10

FOR THE CAKE Cooking spray 1 cup sugar 2⅓ cups plus 3 teaspoons all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 3 large eggs plus 2 egg yolks 1 cup plus 2 teaspoons extra-virgin olive oil ½ cup whole milk ⅛ teaspoon pure vanilla extract 1 0.5- to 0.66-ounce package fresh rosemary, leaves roughly chopped FOR THE LEMON CURD AND BUTTERCREAM 1¼ cups sugar 1 large egg yolk, plus ¾ cup fresh egg whites (from 5 large eggs) Grated zest and juice of 2 lemons 2 teaspoons cornstarch 4 sticks plus 1 tablespoon unsalted butter, cut into tablespoons Pinch of salt 1 teaspoon pure vanilla extract

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1. Make the cake: Preheat the oven to 300˚. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2⅓ cups ﬂour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined. 2. In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons ﬂour. Fold the rosemary mixture into the batter. 3. Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans. 4. Make the lemon curd: In a small saucepan, combine ¼ cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.

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5. Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.) 6. Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds ﬁrm peaks and has cooled to about 95˚, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla. 7. Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined. 8. Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.

CAKE PHOTO: YUNHEE KIM; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS. WEDDING PHOTOS: KERRI LYNNE PHOTOGRAPHY.

fun cooking

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fun cooking

DARK CHOCOLATE–CARAMEL TART FOR THE CRUST 1 cup all-purpose flour ⅓ cup unsweetened dutch-process cocoa powder ⅓ cup sugar ½ teaspoon fine sea salt 5 tablespoons plus 1 teaspoon cold unsalted butter, diced 1 large egg yolk 4 to 6 teaspoons cold water FOR THE FILLING 1 cup sugar 6 tablespoons water 1 cup heavy cream 1 teaspoon pure vanilla extract ¾ teaspoon fine sea salt 6 ounces semisweet or bittersweet chocolate, chopped 1 stick unsalted butter, diced 5 large egg yolks plus 1 whole egg Flaky sea salt

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ACTIVE: 1 hr l TOTAL: 2½ hr (plus 3 hr chilling) l SERVES: 8 to 10

1. Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes. 2. Preheat the oven to 350˚. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely. 3. Make the filling: Combine the sugar and water in a medium saucepan over mediumhigh heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.

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4. Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature. 5. Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool. 6. Preheat the oven to 325˚. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust. 7. Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

DARK CHOCOLATE BROWNIE SUNDAE 1 ½

cup all-purpose flour cup unsweetened dutch-process cocoa powder 1 teaspoon salt 1½ sticks (12 tablespoons) unsalted butter 12 ounces (about 2 cups) bittersweet chocolate chips, plus ⅓ cup (or use chopped bittersweet chocolate) 1 cup granulated sugar ½ cup packed dark brown sugar 4 large eggs 2 teaspoons pure vanilla extract Dark chocolate ice cream, chocolate sauce, chocolate-covered nuts and/or other sundae toppings

ACTIVE: 25 min l TOTAL: 1 hr (plus cooling) l MAKES: 12

1. Preheat the oven to 325˚. Line a 9-by-13-inch baking dish with foil or parchment paper, leaving an overhang on 2 sides. Whisk together the ﬂour, cocoa powder and salt in a medium bowl. 2. Combine the butter and 12 ounces chocolate chips in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, 2 to 3 minutes. Whisk in both sugars until dissolved. Remove the pan from the heat, then whisk in the eggs and vanilla until fully combined. Whisk in the ﬂour mixture until the batter is completely smooth.

3. Spread the batter evenly in the baking dish, then scatter the remaining ⅓ cup chocolate chips on top. Bake until the top has a slightly matte ﬁnish and a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes (these are fudgy brownies). Transfer the pan to a rack and let cool completely (or let cool 15 minutes and serve slightly warm). 4. Slice the brownies and serve with chocolate ice cream, chocolate sauce, chocolate-covered nuts and/or other sundae toppings.

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DARK CHOCOLATE MOCHA MOUSSE CAKE FOR THE CAKE 6 tablespoons unsalted butter, plus more for the pan ½ cup unsweetened dutch-process cocoa powder 1 tablespoon instant espresso powder ¾ cup whole milk ¾ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 2 large eggs ¾ cup sugar ⅓ cup chocolate liqueur (optional) FOR THE GANACHE AND MOUSSE 2 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 tablespoons unsalted butter ¼ cup unsweetened dutch-process cocoa powder ¾ teaspoon powdered gelatin ⅓ cup sugar 1 tablespoon instant espresso powder

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ACTIVE: 1½ hr l TOTAL: 5 hr (plus overnight chilling) l SERVES: 8 to 12

1. Make the cake: Preheat the oven to 350˚. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature. 2. Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam. 3. Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains. 4. Pour the batter into the cake pan and gently tap against the counter to eliminate

JANUARY/FEBRUARY 2022

any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve. 5. Make the ganache: Combine ½ cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool. 6. Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwavesafe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool. 7. Meanwhile, combine ¼ cup heavy cream and the gelatin powder in a small microwavesafe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.

fun cooking 8. Combine the remaining 1¼ cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended. 9. Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the ﬁnished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then

spread half of the ganache evenly on top. Add the ﬁnal cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should ﬁll the pan.) 10. Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely. 11. Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

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TICKETS ON SALE NOW 62%(:)) 25*

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PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

weeknight cookıng

Upgrade your weeknight meals with new dinnerware! Check out our Food Network + Kohl’s collection at kohls.com/ foodnetwork. RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON AND MATTHEW SKRINCOSKY

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weeknight cooking

SOBA NOODLES WITH BRUSSELS SPROUTS AND PORK CHOPS

SHEET PAN ARCTIC CHAR NIÇOISE SALAD

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

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

Kosher salt 8 ounces soba noodles 8 ounces shredded brussels sprouts 3 tablespoons ponzu sauce 2 tablespoons toasted sesame oil 1 tablespoon sugar 3 tablespoons rice vinegar 1 tablespoon grated fresh ginger 5 radishes, thinly sliced 3 scallions, thinly sliced Freshly ground pepper 12 ounces thin-cut boneless pork chops (4 to 6 chops) 1 tablespoon vegetable oil

1 pound baby Yukon Gold potatoes, halved or quartered ¼ cup plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 large eggs 12 ounces green beans, halved crosswise ½ cup pitted kalamata olives, plus 2 teaspoons brine 4 4- to 5-ounce Arctic char fillets, patted dry 1 tablespoon dijon mustard 2 tablespoons red wine vinegar 5 ounces baby salad greens 1 cup mixed fresh herbs (such as parsley and dill) 1 cup cherry tomatoes, halved

1. Bring a large pot of salted water to a boil. Add the soba noodles and cook as the label directs. Put the brussels sprouts in a colander and drain the noodles on top of the brussels sprouts. Run under cool water to stop the cooking and drain well. 2. Whisk the ponzu sauce, sesame oil and sugar in a large bowl; remove 2 tablespoons to a small bowl. Whisk the vinegar and ginger into the large bowl. Add the noodle mixture, radishes and scallions, season with a big pinch each of salt and pepper and toss well. 3. Toss the pork chops with the reserved 2 tablespoons ponzu sauce mixture. Heat the vegetable oil in a large nonstick skillet over medium-high heat until it just starts smoking. Carefully add the chops and any remaining marinade and cook, turning a few times, until caramelized and just cooked through, 3 to 4 minutes. Transfer to a cutting board. 4. Divide the noodles among shallow bowls. Thinly slice the chops and add to the bowls. Spoon any remaining juices or glaze from the skillet over the meat. Per serving: Calories 540; Fat 23 g (Saturated 5 g); Cholesterol 51 mg; Sodium 559 mg; Carbohydrate 58 g; Fiber 3 g; Sugars 8 g; Protein 30 g

1. Place a baking sheet in the oven and preheat to 425˚. Bring a small saucepan of water to a boil. Fill a bowl with ice water. Toss the potatoes in a separate bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet, cut-side down, reserving the bowl. Bake until browned on the bottom, about 15 minutes. 2. Meanwhile, add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside. 3. Add the green beans and olives to the reserved bowl and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, toss and move to one side of the pan. Add the green beans and olives to the other side. Brush the char with 1 teaspoon olive oil and season with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes. 4. Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and herbs in a large bowl; toss with three-quarters of the dressing. 5. Divide the salad among bowls. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the remaining dressing. Per serving: Calories 540; Fat 32 g (Saturated 7 g); Cholesterol 138 mg; Sodium 699 mg; Carbohydrate 31 g; Fiber 5 g; Sugars 4 g; Protein 34 g

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JANUARY/FEBRUARY 2022

GREEN ENCHILADA SKILLET CASSEROLE ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

8 corn tortillas 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound ground turkey 2 cloves garlic, finely chopped 2 teaspoons ground cumin 2 teaspoons chili powder 1 cup frozen riced mixed broccoli and cauliflower 1 4-ounce can diced green chiles 2 10-ounce cans green enchilada sauce (about 2¼ cups) 4 ounces pepper jack or monterey jack cheese, diced ½ cup packed fresh cilantro, roughly chopped 1. Preheat the oven to 450˚. Stack the tortillas and cut into 8 triangles each (or just tear them). Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake, stirring once, until crisp and lightly browned around the edges, 10 to 15 minutes. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until mostly cooked through, about 4 minutes. Add the garlic, cumin, chili powder, ½ teaspoon salt and a few grinds of pepper and cook until the meat is fully cooked, well coated and browned, 2 to 3 minutes. Add the frozen riced vegetables and canned chiles and cook until the vegetables are tender and the skillet is dry, 2 to 3 minutes. Remove from the heat. 3. Add the baked tortillas and enchilada sauce to the skillet and toss to combine. Stir in half the cheese, then top with the remaining cheese. Bake until bubbly around the edges and the cheese is melted, about 10 minutes. Top with the cilantro. Per serving: Calories 520; Fat 28 g (Saturated 9 g); Cholesterol 109 mg; Sodium 1,017 mg; Carbohydrate 35 g; Fiber 6 g; Sugars 7 g; Protein 33 g

CAJUN STEAK AND GRITS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1½ pounds flank steak Kosher salt and freshly ground pepper 2 tablespoons Cajun seasoning 2 tablespoons extra-virgin olive oil 1 cup quick-cooking grits 4 ounces extra-sharp cheddar cheese, shredded (about 1 cup) ½ cup whole milk 3 tablespoons unsalted butter 1 onion, diced 1 red bell pepper, diced 2 stalks celery, diced, plus celery leaves for topping 3 tablespoons apple cider vinegar 1. Cut the steak into 4 equal-size pieces. Season lightly with salt and pepper. Rub the Cajun seasoning all over the steak. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steak; cook until charred in spots, about 4 minutes per side for medium rare. Remove to a plate. 2. Meanwhile, make the grits: Bring 3½ cups water to a boil in a large saucepan; season with ½ teaspoon salt. Whisk in the grits and reduce to a simmer. Cover and cook, stirring occasionally, until thickened, 5 to 6 minutes. Lower the heat and whisk in the cheese, milk and 2 tablespoons butter; season with salt and pepper. Keep warm over low heat. 3. In the same skillet you cooked the steak, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, bell pepper and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned, 7 to 8 minutes. Add the vinegar and cook until evaporated, about 30 seconds. Remove from the heat and stir in the remaining 1 tablespoon butter. 4. Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves. Per serving: Calories 710; Fat 40 g (Saturated 18 g); Cholesterol 167 mg; Sodium 973 mg; Carbohydrate 38 g; Fiber 3 g; Sugars 4 g; Protein 47 g

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weeknight cooking

SPICED CHICKEN THIGHS WITH DRIED FIGS ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 cup basmati rice, well rinsed 1 cinnamon stick 3 bay leaves, preferably fresh Kosher salt 1¼ pounds skinless, boneless chicken thighs, cut into 2-inch pieces 2 teaspoons paprika 1 tablespoon vegetable oil 1 shallot, minced 1 cup dried figs, halved ¼ cup white wine vinegar 1 cup low-sodium chicken broth ¼ cup chopped fresh parsley 1. Combine the rice, cinnamon stick, 1 bay leaf, ½ teaspoon salt and 1½ cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered. 2. Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate. 3. Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the ﬁgs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt. 4. Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, ﬁgs and sauce and sprinkle with the parsley. Per serving: Calories 470; Fat 11 g (Saturated 2 g); Cholesterol 133 mg; Sodium 640 mg; Carbohydrate 61 g; Fiber 5 g; Sugars 19 g; Protein 34 g

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JANUARY/FEBRUARY 2022

FUL MEDAMES WITH EGGS AND PITA ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

¼ cup extra-virgin olive oil, plus more for serving 2 cloves garlic, minced 1 onion, diced Kosher salt and freshly ground pepper 2 teaspoons ground cumin 2 14-ounce cans fava beans, drained and rinsed 1 small jalapeño pepper, seeded and roughly chopped 1 cup fresh parsley, plus torn leaves for topping 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice 1 large tomato, diced ½ English cucumber, diced 4 large eggs 4 pieces pita, toasted and cut into wedges 1. Heat the olive oil in a large skillet over medium heat. Add the garlic and half of the onion; season with ½ teaspoon each salt and pepper and the cumin. Cook, stirring, until the onion is soft, about 3 minutes. 2. Add the fava beans and 1¼ cups water to the skillet. Bring to a simmer and cook until the beans are tender, 6 to 8 minutes. Mash the beans slightly with a potato masher or a large serving fork, leaving some of the beans whole. Add an additional ¼ cup water if the beans are too stiff; they should have the consistency of a thick stew. 3. Combine the jalapeño, parsley, lemon zest and lemon juice in a food processor and pulse until ﬁne. Stir the mixture into the beans and season with more salt and pepper. Stir together the remaining onion, the tomato and cucumber in a bowl. 4. Bring a large pot of water to a gentle simmer. One at a time, crack each egg into a small bowl and gently slip into the simmering water. Cook until the whites are set and the yolks are cooked to the desired doneness, 3 to 5 minutes. Remove with a slotted spoon. 5. Divide the bean mixture among bowls. Top with the poached eggs and tomato-cucumber mixture; drizzle with olive oil and sprinkle with parsley. Serve with the pita wedges. Per serving: Calories 600; Fat 25 g (Saturated 4 g); Cholesterol 185 mg; Sodium 954 mg; Carbohydrate 68 g; Fiber 12 g; Sugars 4 g; Protein 23 g

Cover Recipe

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE

WHOLE ROASTED BRANZINO WITH COUSCOUS SALAD

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

ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

Kosher salt 5 tablespoons extra-virgin olive oil 3 cloves garlic, peeled and smashed 2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces) 1 pound butternut squash, peeled and cut into ½-inch cubes 1½ tablespoons fresh oregano 10 ounces orecchiette ½ cup grated parmesan cheese Red pepper flakes and/or fresh basil, for topping

3 tablespoons extra-virgin olive oil, plus more for the pan 1 cup pearl couscous 4 whole branzinos (12 to 16 ounces each), cleaned Kosher salt and freshly ground pepper 1 lemon, thinly sliced, plus 2 tablespoons lemon juice 1 bunch parsley, leaves finely chopped, plus 4 sprigs 2 teaspoons dijon mustard ½ small red onion, chopped ¾ cup pomegranate seeds ¾ cup pecans, toasted and roughly chopped

1. Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano. 2. When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1½ cups cooking water, then drain. 3. Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt. 4. Divide the pasta among bowls. Top with the parmesan and sprinkle with red pepper ﬂakes and/or basil.

1. Preheat the oven to 400˚. Rub a rimmed baking sheet with olive oil and set aside. Cook the couscous as the label directs. 2. Meanwhile, season the cavity of the fish with salt and pepper. Stuff the lemon slices and parsley sprigs into the cavities, reserving about 8 lemon slices for serving. Arrange the fish on the baking sheet in an even layer and roast until the flesh flakes easily with a fork, 16 to 18 minutes. Remove from the oven and let stand 5 minutes. 3. Whisk the olive oil, lemon juice, mustard and ½ teaspoon each salt and pepper in a large bowl. Add the couscous, chopped parsley, red onion, pomegranate seeds and pecans; toss well to coat. Season with salt and pepper. 4. Transfer each whole fish to a plate, or remove the fillets and transfer to plates (see page 55). Serve with the couscous salad and reserved lemon slices. Per serving: Calories 650; Fat 30 g (Saturated 4 g); Cholesterol 90 mg; Sodium 579 mg; Carbohydrate 47 g; Fiber 6 g; Sugars 6 g; Protein 48 g

Per serving: Calories 650; Fat 34 g (Saturated 9 g); Cholesterol 41 mg; Sodium 736 mg; Carbohydrate 68 g; Fiber 3 g; Sugars 3 g; Protein 19 g

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weeknight cooking

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

bunch scallions, white and light green parts roughly chopped (dark green parts separated) 3 cloves garlic 3 stalks celery, roughly chopped 3 carrots, roughly chopped 2 tablespoons extra-virgin olive oil, plus more for drizzling ½ pound fully cooked chorizo (not dried), chopped 1 pound red-skinned potatoes, diced 1 15-ounce can chickpeas, undrained 4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 pound medium shrimp, peeled and deveined ½ teaspoon smoked paprika

1. Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until ﬁnely chopped. 2. Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, ¾ teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops. 3. Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper. 4. Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil. Per serving: Calories 680; Fat 36 g (Saturated 10 g); Cholesterol 185 mg; Sodium 1,602 mg; Carbohydrate 46 g; Fiber 10 g; Sugars 7 g; Protein 45 g

CREOLE CHICKEN WITH CORNBREAD STUFFING ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

4 tablespoons unsalted butter 1 large red onion, chopped 2 stalks celery, chopped 4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn) Kosher salt and freshly ground pepper 1 tablespoon chopped pickled hot peppers 4 cups cubed cornbread, preferably stale (about ½-inch cubes) 4 skinless, boneless chicken breasts (6 to 8 ounces each) 2 teaspoons Creole seasoning 1 tablespoon vegetable oil Juice of ½ lemon ¼ cup chopped fresh parsley 1. Preheat the oven to 450˚. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and ½ cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes. 2. Meanwhile, heat a separate large ovenproof skillet over mediumhigh heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes. 3. Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board. 4. Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken. Per serving: Calories 570; Fat 24 g (Saturated 10 g); Cholesterol 192 mg; Sodium 751 mg; Carbohydrate 39 g; Fiber 4 g; Sugars 13 g; Protein 51 g

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SOUP PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE. CHICKEN PHOTO: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON. GEMELLI AND MEATBALL PHOTOS: RYAN DAUSCH.

CHORIZO, SHRIMP AND CHICKPEA SOUP

GEMELLI WITH PESTO, POTATOES AND GREEN BEANS ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

Kosher salt 10 ounces gemelli 8 ounces green beans, halved crosswise 4 small red-skinned potatoes (about 8 ounces) 1 tablespoon extra-virgin olive oil Freshly ground pepper 1 7-ounce container refrigerated pesto (about ¾ cup) 1 teaspoon grated lemon zest 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the green beans during the last 2 minutes of cooking. Reserve ¾ cup cooking water, then drain the pasta and green beans. Set the pot aside. 2. Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop. 3. Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. 4. Remove the pot from the heat and add the pesto, lemon zest and ¼ cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper. Per serving: Calories 570; Fat 26 g (Saturated 5 g); Cholesterol 15 mg; Sodium 539 mg; Carbohydrate 71 g; Fiber 6 g; Sugars 9 g; Protein 17 g

Scan here for more weeknight recipes!

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

1½ pounds Yukon Gold potatoes, cut into 1-inch chunks Kosher salt 12 ounces ground beef chuck 12 ounces sweet Italian sausage, casings removed ⅓ cup breadcrumbs 1 large egg, lightly beaten 2 cups low-sodium chicken broth Freshly ground pepper 6 tablespoons unsalted butter, cut into pieces 12 ounces sliced mixed mushrooms 1 tablespoon all-purpose flour 1 cup dry Marsala wine 1 cup fresh parsley, chopped 1. Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan. 2. Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, ½ cup chicken broth, ½ teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into twelve 2-inch meatballs and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes. 3. Melt 1 tablespoon butter in a large pot or dutch oven over high heat. Add the mushrooms, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the ﬂour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes. 4. Add the remaining 5 tablespoons butter and ½ cup chicken broth to the potatoes and mash. Season with salt and pepper. Divide the potatoes among plates. Stir the parsley into the meatball mixture; spoon over the potatoes. Per serving: Calories 730; Fat 41 g (Saturated 19 g); Cholesterol 169 mg; Sodium 1,036 mg; Carbohydrate 54 g; Fiber 4 g; Sugars 8 g; Protein 35 g

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Healthy Sides

MAPLE-BRAISED CARROTS

ROASTED BROCCOLI WITH TAHINI YOGURT

Trim and peel 1½ pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, ¾ teaspoon kosher salt, a pinch of cayenne and ½ cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

Trim the ends of 1¼ pounds broccoli and quarter the stalks lengthwise. Toss with olive oil and salt. Roast cut-side down on a preheated baking sheet at 450˚, ﬂipping once, until browned and tender, about 30 minutes. Whisk together ¾ cup plain yogurt, 2 tablespoons each tahini and lemon juice, 1 grated garlic clove and a pinch of salt; spoon over the broccoli. Sprinkle with ground sumac and chopped scallions, dill and cilantro.

CREAMY LEMON ORZO WITH WINTER GREENS

EVERYTHING-SPICED SPAGHETTI SQUASH

Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and ½ cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in ¾ cup grated parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

Put 1 large halved and seeded spaghetti squash in a bowl with 2 tablespoons water. Cover and microwave until tender, about 15 minutes; scrape into strands. Brown 2 sliced shallots in a skillet with butter and olive oil, 4 to 5 minutes; season with salt and pepper. Add 3 sliced garlic cloves and cook 1 minute. Add the squash and cook 2 minutes. Stir in 1 tablespoon toasted sesame seeds and 2 teaspoons poppy seeds; season with salt.

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weeknight cooking

INSIDE THE

Test Kitchen

Our chefs dish out tips, tricks and cooking hacks.

Let’s hear it for

WHOLE FISH! Cooking whole fish can be even easier

on page 51.) To serve your finished dish,

tail to remove the remaining bones.

OKING O C

SCHOO

Recipe Remix

FISH: KHALIL HYMORE. EGGS AND KALE: GETTY IMAGES. CHEESE: SHUTTERSTOCK.

Enchiladas The skillet enchiladas on page 49 are like a cross between chilaquiles and enchiladas—and they’re ready in about half an hour. “I wanted to make a dish that would scratch the itch of enchiladas but come together really quickly,” says recipe developer Melissa Gaman. She diced the pepper jack instead of shredding it to get great gooey pockets of melted cheese.

Shortcut of the Month

To make the orzo and greens on page 54, recipe developer Matt Skrincosky cooked everything in the same pan. First he sautéed kale with garlic, then he added liquid to simmer the orzo. Try the method with other greens and grains: collard greens or chard in place of kale, and another small quick-cooking pasta instead of orzo.

1. Fill a medium saucepan two-thirds full with water; cover and bring to a rolling boil. 2. Gently lower the eggs into the water with a spoon. Reduce the heat and cook at a low boil, uncovered, for 9 minutes. 3. Using a slotted spoon, immediately transfer the eggs to a bowl of ice water to stop the cooking. Let sit 2 minutes, then drain and peel under running water.

he Backstory This simple fava bean dish may trace all the way back to ancient Egypt (some say the beans were placed in the tombs of pharaohs), but it’s as popular as ever throughout the Middle East. Traditionally, ful medames is made with dried favas, but canned favas are a great shortcut. Try recipe developer Khalil Hymore’s version on page 50.

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weeknight cooking

Reach for the Stars

KIDS’ MEAL

A cookie cutter makes this egg-in-a-hole extra fun!

EGG-IN-A-HOLE WITH BACON ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

8 slices bacon 4 slices white bread 2 tablespoons unsalted butter 4 large eggs Kosher salt ¼ cup shredded jack or cheddar cheese 2 cups strawberries, halved

1. Cook the bacon in a large nonstick skillet over medium-high heat, ﬂipping, until browned and crisp, 6 to 8 minutes. Remove to a paper towel–lined plate (reserve the skillet). 2. Meanwhile, use a 2½- to 3-inch star cookie cutter to cut out the center of each slice of bread. Reserve the stars. 3. Wipe out the skillet; add 1 tablespoon butter and melt over medium heat. Add 2 bread slices and 2 stars to the skillet and cook until golden brown on the bottom, 1 to 2 minutes. Flip the bread and stars

and crack 1 egg directly into each of the cutout centers. Season the eggs with salt, then sprinkle each star with 1 tablespoon cheese. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 2 to 3 minutes. Remove to plates. Wipe out the skillet; add the remaining 1 tablespoon butter and repeat to make 2 more eggs-in-a-hole. 4. Serve the eggs-in-a-hole, cheesy stars and bacon with the strawberries. Recipe by Jessica D’Ambrosio

Did You K now?

TIP

Use any kind of cookie cutter for this as long as there’s enough space for the egg. Flowers, hearts and even dinosaurs work!

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PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

There are ma ny diffe for an rent na egg co mes ok call it e gg-in-a ed in bread. W -hole, b e also kn ut you ow it a m ig egg-ins ht egg-in a-bask -a-nes et or to t , ad-in-t he-hole .

weeknight cooking

Superfood of the Month

Salmon Try a twist on a tuna melt— with canned salmon!

SALMON MELTS ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4

1. Preheat the oven to 375˚. Cut the tomatoes into 8 slices, ¼ to ⅓ inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on. 2. Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion

greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use. 3. Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping ¼ cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens. —Recipe by Steve Jackson

Superfood Stats Here are five good reasons to eat more salmon.

It’s rich in omega-3 fatty acids, which help improve brain and heart health.

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There’s more potassium in 4 ounces of salmon than in a banana.

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It’s a good source of vitamin A, which is essential for eye health.

One serving has 20 grams of protein and more than 100 percent of your daily B12.

Canned wild Alaskan salmon is a sustainably sourced, earth-friendly option.

PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

2 small ripe tomatoes Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 8 small thyme sprigs (or 4 large sprigs, cut in half) 2 6-ounce cans wild salmon, drained, skin and bones discarded 1 small shallot, minced 2 stalks celery, finely chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon dijon mustard Juice of ½ lemon 2 scallions, thinly sliced 4 whole-wheat English muffins, split and toasted 8 small slices white cheddar cheese

Welcome to the New Frontier!

1 in 8 Americans don’t have access to a meal, but we can help make a difference. Reynolds Kitchens® is joining Feeding America® in the fight against hunger by helping provide two million meals* to families across the country. Help the cause at feedingamerica.org

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

weekend cooking Yes, the holidays are over, but don’t put away your cookie cutters just yet—use them to make Ina Garten’s puff pastry croutons! Cut out circles, stars, hearts or any shape you want, then serve the flaky croutons on top of Ina’s pot pie soup on page 68.

These puffs are meant for soup, but they’re a great snack too! JANUARY/FEBRUARY 2022

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weekend cooking

˅˅Ƈ

Eggs

one of his all-time favorite ingredients into three healthy new dishes.

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n his first Fix It with Food cookbook, Michael Symon laid out a carefully planned 10-day menu meant to help readers improve their diets. He had used the same program to help alleviate his own chronic inflammation—but there was a problem: Not everyone loves strict menu planning. So the chef wrote

OPPOSITE: GETTY IMAGES. REPRINTED FROM FIX IT WITH FOOD: EVERY MEAL EASY. COPYRIGHT © 2021 BY MICHAEL SYMON AND DOUGLAS TRATTNER. PHOTOGRAPHS COPYRIGHT © 2021 BY ED ANDERSON. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE.

Food: Every Meal Easy is full of simple, good-for-you dishes that you can cook anytime, anywhere. And because a day of healthy eating starts in the morning, Michael included lots of great breakfast options, like these three egg dishes. “The beautiful thing about eggs is that they cook quickly, they’re a great source of protein and they’re affordable,” he says. —Nora Horvath

Soft Scrambled Eggs with Kale and Crispy Quinoa

“ ”

like quinoa and kale to start every day with a boost of sustainable energy.

Find more feel-good recipes in Fix It with Food: Every Meal Easy ($33, Clarkson Potter).

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weekend cooking

“ ”

Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka.

Baked Eggs in Creamy Spinach

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“

This is one of my favorite ways to eat brown rice. I love white rice as much as the next person, but brown rice is equally as tasty and packs more health benefits.

”

Crispy Brown Rice and Cauliflower with Fried Eggs

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weekend cooking

SOFT SCRAMBLED EGGS WITH KALE AND CRISPY QUINOA

CRISPY BROWN RICE AND CAULIFLOWER WITH FRIED EGGS

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 1

3 ¼ 1 ½

tablespoons extra-virgin olive oil teaspoon grated fresh ginger cup cooked quinoa (see below) cup roughly chopped kale leaves and tender stems Kosher salt and freshly ground black pepper 3 large eggs 2 tablespoons coconut water 1. Set a large nonstick skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the ginger and cook until fragrant, about 15 seconds. Add the quinoa and shake the skillet to spread it out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. 2. Flip the quinoa and continue cooking until the other side gets crispy, about 3 minutes. Add the kale, season with a pinch of salt and a twist of pepper, stir to combine and cook for 1 minute. Transfer to a plate and set aside. 3. In a medium bowl, whisk together the eggs and coconut water to thoroughly blend. Wipe out the skillet, set it over medium-high heat and add the remaining 1 tablespoon olive oil, then immediately add the eggs and begin stirring. Season the eggs with a pinch of salt and a twist of pepper. Cook, stirring constantly, until small, soft curds form, about 2 minutes. 4. Serve the scrambled eggs on top of the crispy quinoa.

HOW TO MAKE QUINOA In a medium saucepan, combine 3¼ cups water, 2 cups quinoa (rinsed) and a good pinch of salt. Bring to a boil. Stir the quinoa, cover, reduce the heat to maintain a gentle simmer and cook until the quinoa pops open (releasing the circular white germ of the seed) and all the liquid is absorbed, about 15 minutes. Spread the quinoa out on a sheet pan and let cool before transferring it to an airtight container. Cooked quinoa will last up to 5 days in the fridge. (Makes 6 cups.)

BAKED EGGS IN CREAMY SPINACH ACTIVE: 10 min l TOTAL: 20 min l SERVES: 2

2 tablespoons extra-virgin olive oil ½ cup finely chopped onion Kosher salt and freshly ground black pepper 4 cups sliced spinach leaves 1 cup heavy cream ½ teaspoon freshly grated nutmeg 4 tablespoons freshly grated parmesan cheese 4 large eggs 1. Preheat the oven to 350˚. 2. Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and parmesan and season with a pinch of salt and a twist of pepper. 3. Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

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small head cauliflower, broken into florets 3 tablespoons extra-virgin olive oil ½ cup cooked brown rice (see below) 1 teaspoon grated fresh turmeric or ⅓ teaspoon ground turmeric ¼ teaspoon cayenne pepper 1 garlic clove, grated 1 teaspoon grated fresh ginger Kosher salt and freshly ground black pepper 2 scallions, thinly sliced 2 large eggs 1 tablespoon finely chopped fresh cilantro Lime wedge, for serving Hot sauce, for serving 1. In a blender or food processor, pulse the cauliflower until the mixture has the consistency of rice. 2. Set a large heavy-bottomed skillet over mediumhigh heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the brown rice, cauliflower rice, turmeric and cayenne and stir to combine, then shake the skillet to spread the mixture out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Sprinkle the garlic and ginger across the top and season with a pinch of salt and a twist of pepper. Remove from the heat, stir in the scallions and set aside. 3. Set a large nonstick skillet over medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Add the cilantro and season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks and 1½ minutes for fully set yolks. 4. Place the brown rice and cauliflower on a plate, top with the eggs and serve with a lime wedge and hot sauce.

HOW TO MAKE BROWN RICE Fill a large pot with 10 cups water and bring to a boil. Add 2 cups brown rice and a couple pinches of salt and cook at a gentle boil, covered, for 30 minutes. Drain the rice and return it to the pot. Cover and let rest for 10 minutes. Remove the lid and ﬂuff with a fork. Spread the rice out on a sheet pan and let cool before transferring it to an airtight container. Cooked brown rice will last up to 3 days in the fridge. (Makes 6 cups.)

Only Eggland’s Best gives you eggs with 25% less saturated fat and 6 times more vitamin D No other egg provides 10 times more vitamin E, 6 times more vitamin D, and 25% less saturated fat. Plus, more of the delicious, fresh-from-the-farm taste everyone loves. Your love for your family isn’t ordinary, so why serve ordinary eggs? Give them only the best–Eggland’s Best.

Better taste. Better nutrition. Better eggs.®

weekend cooking

Top

This

Treat everyone to a hearty bowl of chicken soup— with a pot pie twist!

ne of my ultimate comfort foods is chicken pot pie. I love it because it’s warm and comforting but also because it’s an entire meal in a pie crust.

For more great recipes, check out Ina’s most recent cookbook, Modern Comfort Food ($35, Clarkson Potter).

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SOUP PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. RECIPE FROM MODERN COMFORT FOOD: A BAREFOOT CONTESSA COOKBOOK. COPYRIGHT © 2020 BY INA GARTEN. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE.

through an airport one day and spotted chicken pot pie soup on a menu at the food court and thought it sounded like a great idea. Curiously, it was harder to make than I thought; my first attempts just tasted like chicken pot pie, not soup. But I played around with the recipe and ultimately made a delicious, hearty chicken soup with homemade chicken stock (find my recipe at foodnetwork.com/inastock), roasted chicken, lots of vegetables and—in place of the crust— puff pastry croutons. The secret to this recipe is frozen peas and frozen pearl onions, which makes the prep really easy!

CHICKEN POT PIE SOUP ACTIVE: 45 min l TOTAL: 1 hr 10 min l SERVES: 6

3 chicken breasts, skin-on, bone-in (2½ to 3 pounds total) Good olive oil Kosher salt and freshly ground black pepper 6 tablespoons (¾ stick) unsalted butter 5 cups chopped leeks, white and light green parts (3 leeks) (see note) 4 cups chopped fennel, tops and cores removed (2 bulbs) 3 cups (½-inch) diced scrubbed carrots (5 medium) 1 tablespoon minced garlic (3 cloves) 1 tablespoon chopped fresh tarragon leaves ¼ cup Wondra flour ¾ cup cream sherry, divided 7 cups good chicken stock, preferably homemade 1 (2-by-3-inch) piece of Italian Parmesan cheese rind 1 (10-ounce) box frozen peas 1 cup frozen whole pearl onions ¼ cup minced fresh parsley Puff Pastry Croutons (recipe follows) 1. Preheat the oven to 350˚. 2. Place the chicken on a sheet pan skin-side up, rub the skin with olive oil and season generously with salt and pepper. Roast for 35 minutes, until a thermometer registers 130˚ to 140˚. Set aside until cool enough to handle. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Set aside. 3. Meanwhile, melt the butter in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel and carrots and sauté over medium-high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute. Sprinkle on the ﬂour and cook, stirring constantly, for 2 minutes. Add ½ cup of the sherry, the chicken stock, 4 teaspoons salt, 1½ teaspoons pepper and the Parmesan rind. Bring to a boil, lower the heat and simmer, partially covered, for 20 minutes. 4. Add the chicken, peas and onions and simmer uncovered for 5 minutes. Off the heat, remove the Parmesan rind and add the remaining ¼ cup of sherry and the parsley. Serve hot in large shallow bowls with two Puff Pastry Croutons on top.

Defrost puff pastry overnight in the refrigerator. You want the pastry to be very cold when you bake it.

NOTE: To prep the leeks, cut off the dark green leaves at a 45-degree angle and discard. Chop the white and light green parts, wash well in a bowl of water and spin dry in a salad spinner. Wet leeks will steam rather than sauté.

PUFF PASTRY CROUTONS ACTIVE: 15 min l TOTAL: 25 min l MAKES: 12 croutons

All-purpose flour 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted 1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash Kosher salt and freshly ground black pepper 1. Preheat the oven to 400˚. Line a sheet pan with parchment paper. 2. Lightly dust a board and rolling pin with flour. Unfold the sheet of puff pastry on the board, dust it lightly with flour and lightly roll the pastry just to smooth out the folds. 3. With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown.

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All

Rise!

Celebrate Lunar New Year with steamed cupcakes— the higher they are, the better!

individual cupcake molds like these metal ones so you can fit them inside your steamer.

weekend cooking

Find other treats inspired by Chinese bakeries in Mooncakes and Milk Bread ($30, Harper Horizon).

“

PAU PAU’S STEAMED CUPCAKES (FA GAO) ACTIVE: 15 min l TOTAL: 35 min l MAKES: 10 1¼ 1¼ ⅔ 1⅓

cups pancake mix, such as Bisquick cups all-purpose flour cup firmly packed dark brown sugar cups water

1. Prepare your steamer setup: Fill a heavybottomed pot (the same diameter as your steamers) with 3 to 4 inches water. Bring the water to a rapid boil. Line 10 individual 3-inch cupcake molds with paper liners and arrange in 2 bamboo steamers. 2. In a medium mixing bowl, whisk the pancake mix, ﬂour, brown sugar and water

until smooth. (The batter should be thick but runny.) 3. Divide the batter evenly between the molds, ﬁlling each about three-quarters full. Stack the bamboo steamers and cover with the lid. Steam for 15 minutes. Lift the lid, remove the steamers and allow the cupcakes to cool for 5 minutes. Serve warm or at room temperature.

I look forward to these tall, blossoming prosperity cakes all year long.

“

REPRINTED FROM MOONCAKES AND MILK BREAD BY KRISTINA CHO. COPYRIGHT 2021 BY KRISTINA CHO. PHOTOGRAPHS COPYRIGHT KRISTINA CHO. USED BY PERMISSION OF HARPER HORIZON, AN IMPRINT OF HARPERCOLLINS FOCUS LLC.

n cookbook author Kristina Cho’s family, you can’t celebrate Lunar New Year without fa gao. The unfrosted Chinese cupcakes cook in a steamer basket, and how high they rise is just as important as their taste. “As the tradition goes, the taller your cupcakes bloom and blossom, the more good luck and prosperity you’re going to have,” she says. Like many of the family recipes in her book Mooncakes and Milk Bread, this one took many tries to get right because Kristina re-created it from her grandmother’s vague directions. “She would be happy to give me the recipe, but she just does everything by feel—she uses a coffee mug as a measuring cup,” Kristina says. But it turns out there is a secret to these fluffy prosperity cakes: pancake mix! —Nora Horvath

NOTE: The cupcakes can be stored in an airtight container or resealable bag at room temperature for up to 4 days.

JANUARY/FEBRUARY 2022

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FOOD NETWORK MAGAZINE

weekend cooking

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JANUARY/FEBRUARY 2022

prawling oak trees draped with lacy Spanish moss line many of the streets of the Low Country, in and near Charleston, SC. The air smells slightly salty from the marshes and the nearby ocean, which have sustained local coastal communities for centuries with fresh shrimp, crab and fish. Chef Kardea Brown grew up here, and whenever she cooks certain dishes, she’s instantly transported back, even if she’s filming hundreds of miles away. The dishes that really take her home are the ones that reflect her Gullah Geechee heritage. “They’re old family recipes that have been passed down from generation to generation,” she explains. The Gullah Geechee are descendants of enslaved Africans who were brought to coastal Florida, Georgia and the Carolinas. Many came from West Africa and knew how to grow rice and other crops. Food was—and still is—a vital part of Gullah culture: Everyday moments and celebrations revolve around communal meals like crab cracks and seafood boils. Early in her career, Kardea continued the tradition by hosting pop-up supper clubs that highlighted Gullah fare. Now she shares dishes and stories with the whole country on her Food Network show Delicious Miss Brown. We met her in Charleston for a tour of her favorite places, and we came away with a few of her beloved recipes. —Amethyst Ganaway

HANDCRAFTED BASKETS One of Kardea’s favorite hometown spots is Charleston’s historic City Market—and Corey Alston’s sweetgrass basket stand. His family has been perfecting this Gullah handicraft for five generations. “They do so much for the community,” says Kardea.

LOCAL PRODUCE As a kid, Kardea would head to George & Pink’s on Edisto Island with her grandma any time they needed fresh fruit and vegetables. These days she also goes for the pies.

A BITE AND A CHAT At 41 years old, Bertha’s Kitchen is one of the last restaurants that serves traditional Gullah cuisine. Here, Kardea shares a meal with Gullah author Theresa Hilliard.

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weekend cooking

OKRA SOUP WITH SHRIMP FOR THE SHRIMP BROTH 1 pound medium shrimp 1 cup large-chopped carrots 1 cup large-chopped celery 1 cup large-chopped onions 1 tablespoon unsalted butter Kosher salt 1 bay leaf FOR THE OKRA SOUP 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 large onion, chopped 1 medium green bell pepper, chopped 2 tablespoons unsalted butter 2 cups corn (thawed if frozen) 2 cups frozen lima beans, thawed 1 cup diced fresh plum tomatoes 1 28-ounce can diced tomatoes Kosher salt and freshly ground pepper 2½ cups sliced okra (thawed if frozen) 1 teaspoon ground ginger Juice of ½ lemon Steamed rice, for serving (optional)

ACTIVE: 30 min l TOTAL: 1 hr 50 min l SERVES: 10

1. Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1½ teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the broth through a ﬁne-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use. 2. Make the okra soup: Heat a large gumbo pot or dutch oven over mediumhigh heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften,

5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned tomatoes and reserved 3 cups shrimp broth; stir, cover, bring to a simmer and cook for about 20 minutes. 3. While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes. 4. Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.

“

This soup originated in West Africa. While you can add any protein to it, I like using shrimp because it pairs really well with the okra.

”

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weekend cooking

GULLAH RED RICE

ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 8 to 10

2 ¼ 8

cups uncooked parboiled rice cup vegetable oil ounces smoked pork sausage, finely diced 1 large onion, finely diced 1 bell pepper, finely diced 2 6-ounce cans tomato paste 4 teaspoons sugar 1 tablespoon garlic powder Kosher salt and freshly cracked black pepper 1. Rinse the rice until the water becomes slightly clear. (This removes the starch.) 2. Preheat the oven to 350˚. In a large frying pan, heat the vegetable oil over medium-high heat. Add the sausage, onion

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and bell pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder and 1 tablespoon each salt and pepper. Stir the rice into the tomato mixture and cook, uncovered and stirring occasionally, until well combined, about 5 minutes. 3. Transfer to a 9-by-13-inch or other 3-quart baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the dish. Turn off the oven; remove the rice from the oven, uncover and ﬂuff, then cover again and return to the oven for 10 minutes more.

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“

My Aunty Ruth gave me this recipe years ago, then I added my own flair. Now I can honestly say I make the best red rice of anyone I know!

”

“

This recipe is my greatgrandmother’s—she passed it down to my grandmother who passed it down to me. It’s similar to pie but made in a casserole dish.

” SWEET POTATO PONE ACTIVE: 25 min l TOTAL: 1 hr 45 min l SERVES: 6

Cooking spray 4 tablespoons unsalted butter, melted ⅓ cup lightly packed light brown sugar ¼ cup molasses 3 large eggs, beaten ½ cup half-and-half 1 teaspoon pure vanilla extract ½ teaspoon kosher salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 teaspoon grated orange zest, plus 3 tablespoons juice (from about ½ orange) 2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes; 6 cups grated)

1. Preheat the oven to 350˚. Lightly spray a 9-inch square baking dish with cooking spray. 2. Whisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil. 3. Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes.

To make the whipped cream, beat 1 cup heavy cream and 3 tablespoons confectioners’ sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.

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Introducing

Farm Fresh Flowers Delivered to Your Door

TWO ISSUES IN ONE!

Cauliflower Wings Faux Carbonara Carrot Hot Dogs Tofu Tacos Plus...

Guy’s Bolognese, Minus the Beef!

A nutty

toast to the

new year!

Live a little nutty™

scan for recipes

Serving suggestion

Food Network Magazine (ISSN 1944-723x) is published monthly except Jan/Feb, Mar/Apr, May/June and Jul/Aug and when future combined issues are published that count as two issues as indicated on the issue’s cover. Published by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, President & Treasurer; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2022 Food Network Magazine, LLC. “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of Television Food Network, G.P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $20 for one year; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address and subscription orders, log on to shop.thefoodnetworkmag.com/service.html or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by email. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a selfaddressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 15 No. 1. 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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Contents JA N UA RY/ F EB R UA RY 202 2

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Mini Tofu Tacos

MEAT -FRE E ss u

Specia

Meatless Carbonara

PAGE 2 PAGE 4 PAGE 7

Find out what’s new in grocery stores: pistachio milk, vegan chocolate and more. See how well you know your plant-based fare! Can you really make the classic dish without the bacon? Yes!

Carrot Pigs in a Blanket Hot Fried Cauliflower Barbecue Mushroom Pizza

PAGE 8 PAGE 10 PAGE 11

Hot dog! It’s a favorite Super Bowl snack minus the meat. These wings look and taste like the real deal, no bones about it. Instead of pulled pork, try pulled mushrooms. They’re great on pizza!

Spaghetti Squash Bolognese

PAGE 12

PAGE 14

PAGE 16

Make enough of these for everyone, not just the non-meat eaters!

Jet Tila rethinks the classic noodle dish using an old family recipe.

Guy Fieri whips up a meaty pasta dish with no meat—and no pasta!

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New on the Shelf

Check out these just-released groceries and goods! BY

AUDREY MORGAN

Meatless Mexican Faves Three former Kind Snacks executives from Mexico, including founder Daniel Lubetsky, are making microwavable vegan versions of classic dishes they grew up eating, like cauliflower tinga and “pea-cadillo.” Find Somos entrées and sides online this winter and in stores later this year. From $3; eatsomos.com

Charity Morgan, a private chef for NFL players, shares game-day dishes plus recipes inspired by her Creole and Puerto Rican heritage. $30; clarksonpotter.com

Pistachio This nut milk from Elmhurst is available nationwide. Like oat and dairy milk, it froths! $7

Almond milk and oat milk have been getting all the attention, but many other options are hitting the dairy aisle. Check out these three newcomers.

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Hershey’s Although many chocolate bars are naturally plant-based, we haven’t seen a big-name vegan “milk” chocolate bar until now. Hershey’s has started testing oat milk chocolate bars in select stores, and if sales are strong, the treats could become permanent.

vegetarian shoppers is... 2

PlantYou

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This debut cookbook from Carleigh Bodrug includes cauliflower wings and banana bread cookies. $30; hachettego.com

One-Pot Vegan Find easy weeknight recipes like sweet potato curry in this follow-up to Sabrina Fauda-Rôle’s One-Pot Vegetarian. $20; amazon.com

Laredo, TX! It has the lowest cost of groceries for vegetarians, according to a recent WalletHub survey of the 100 largest US cities. Fort Wayne, IN, and Corpus Christi, TX, follow.

GLASS OF MILK: ALAMY.

CuttingEdge Alternative Milks

THE ORIGINAL PLANT PROTEIN

™

7 Ì Ã Ý }À> Ã v «À Ìi > ` Ì Àii }À> Ã v w LiÀ i>V `i V ÕÃ ÃiÀÛ }] 7∂ `iÀvÕ * ÃÌ>V Ã Ã > } ` Ã ÕÀVi v « > Ì «À Ìi Ü Ì âiÀ }Õ Ì°

WHAT’S YOUR

Vegetarian IQ?

A. Pecorino romano

Eating less meat is one of America’s most popular New Year’s resolutions. Take this quiz to see if you’re up for the challenge! BY

Which cheese is generally not considered vegetarian?

B. Brie

NORA HORVATH

C. Cheddar

POP QUIZ!

D. Goat cheese

All of these terms have been used by food companies to brand plant-based chicken except: A. Chiqin

B. Chix

C. Chick’n

D. Unchicken

Which of these fast food menu items does not exist? A. Quiznos Vegan Corned Beef

Which country has a population that’s almost 40 percent vegetarian?

B. Dunkin Beyond Sausage Sandwich

What is “hippie dust”?

C. White Castle Impossible Slider

A. Deactivated yeast used as a cheese replacement

D. Popeyes Anything-But-Chicken Nuggets

B. A brand of packaged tofu seasoning C. Protein powder made from mushrooms C. Mexico

D. Thailand

Which burger chain was the first to introduce a veggie patty?

Which of these foods is vegan?

A. A.1. Steak Sauce

D. Dehydrated nut milk

FOOD NETWORK MAGAZINE

B. Honey

●

C. Worcestershire sauce

JANUARY/FEBRUARY 2022

A. Wendy’s

B. White Castle

C. Burger King

D. McDonald’s

D. Gummy bears

What’s the correct way to pronounce seitan?

A. SEE-tan

B. SAY-tan

C. SIGH-tan

D. See-IH-ton

What gives plant-based fish like Good Catch its fishy flavor?

A. Lentils

A. Algae

B. Saltwater brine C. Seaweed

B. Tofu

C. Jackfruit

The cult-favorite vegan Thanksgiving roast is known as: C. Beyond Bird

D. Turkey Impossible

You’ll find tofu labeled as all of these terms except: A. Silken

B. Super firm

C. Moist

D. Extra firm

D. Pea protein

TRUE OR FALSE?

A. Veg-a-Roast B. Tofurky

D. Old Bay Seasoning

What is the key ingredient in plant-based burger substitutes like Beyond Meat?

The word “vegan” is an abbreviated version of the word “vegetarian.”

T F

McDonald’s first attempt at a meatless burger was pineapple and cheese on a bun.

T F

Bill Clinton was America’s first vegetarian president.

T F

SCORE SHEET VEGETABLE ARRANGEMENT, GOAT CHEESE, HONEY, GUMMY BEARS, FLAGS, LENTILS, TOFU, JACKFRUIT AND PEA PROTEIN: GETTY IMAGES. PECORINO ROMANO, BRIE AND CHEDDAR: LEVI BROWN. A.1.: SHUTTERSTOCK. WORCESTERSHIRE SAUCE: JEFFREY WESTBROOK.

Give yourself one point for each correct answer. 1.

A Hinduism is a dominant religion in India, and many Hindus abstain from meat.

D The only plant-based meat currently on the Popeyes menu is a sandwich being tested in England.

A Nutritional yeast (a.k.a. “hippie dust” ) is a common cheese replacement among vegans. It’s often sold in shakers and can be sprinkled on popcorn, soup and more to add a salty, savory flavor.

A Honey isn’t considered vegan because it comes from bees, Worcestershire sauce contains anchovies or fish sauce, and gummy bears are typically made with animal gelatin.

A Many hard cheeses are made with rennet, an enzyme from animals.

5. B These days, many companies describe their plant-based chicken products as Chick’n.

HOW DID YOU DO?

11.

D Other ingredients include rice protein and canola and coconut oils, all of which help give the patties their meaty texture and mouthfeel.

C Burger King was ahead of its time: The chain first offered a veggie burger in 2002!

12.

B Tofurky, invented in 1995, was originally sold at natural health food stores in the Northwest. About 400,000 Tofurky roasts are now sold nationwide every year.

B This meatless protein, made from hydrated gluten, has a chewy meatlike texture and is often the base for plant-based deli slices and roasts.

13.

T When he coined the term, animal rights activist Donald Watson explained that vegetarians ate dairy and eggs, whereas “vegans” did not.

9. C Many faux-fish brands use seaweed powder to help achieve a seafood flavor.

14.

T The failed Hula Burger, which debuted in the 1960s, consisted of a slice of grilled pineapple with cheese on a bun.

10.

C Tofu comes in various levels of firmness, depending on how much water was pressed out of it. The most common types include (from least to most firm) silken, soft, medium, firm, extra firm and super firm.

15.

F To this day, a vegetarian has never been elected president!

0 TO 4 POINTS

5 TO 9 POINTS

10 TO 15 POINTS

A LITTLE GREEN You’ve got some learning to do! Start with the products on page 2.

ROOM TO GROW Off to a good start! Treat yourself to a snack on page 8.

TOP SEED You’re a plant-based pro! Try Guy’s roasted spaghetti squash on page 16.

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FOOD NETWORK MAGAZINE

Bacon is the holy grail of plant-based meat, and food scientists are closer than ever to matching the real thing. BY

AUDREY MORGAN

plate of sizzling bacon is pretty irresistible— even for those of us who don’t eat meat. Sales of plant-based bacon increased 25 percent from 2020 to 2021, and big names like Beyond Meat and Impossible Foods reportedly have their own versions in the works. Nailing down bacon’s aroma, texture and flavor can be tricky, though, and not every company has succeeded. “There’s a lot going on with bacon,” says Chris Kerth, a professor of meat science at Texas A&M University.

When bacon cooks in a skillet, he explains, it undergoes the Maillard reaction, creating compounds that give the finished product a toasty, nutty flavor and scent. At the same time, the fat breaks down, releasing compounds like ketones that make the meat taste and smell slightly sweet. If just one element is missing from this magical process, the result isn’t realistic. Here are four new plant-based bacons that come close—plus a faux-bacon project from our own test kitchen: meatless carbonara.

Bring Home the (Plant-Based) Bacon! Check out the latest entries in the fake bacon race.

MYEATS MYBACON

These strips contain ingredients like rice flour and coconut oil, and they sizzle in the pan thanks to a patent-pending manufacturing process that encapsulates fat droplets. $8.50; Whole Foods

These strips are cut from slices of oyster mushroom mycelium (the rootlike structure of a mushroom), which are grown in vertical farms to replicate slabs of pork belly. A smoky spice blend adds meaty flavor. $7.50; myeats .com for buying info

UMARO SUPERFOOD BACON PRIME ROOTS KOJI BACON

This newest option is made with protein extracted from oceanfarmed red seaweed, so it’s sustainable. Look for it in stores later this year—it comes precooked, but you can crisp it up in a pan or the oven. $6; umarofoods.com for buying info

This bacon is formed from koji, the fungus used to make sake and soy sauce. Restaurants in New York City and Los Angeles will start serving it early this year, with more locations to follow. primeroots.com

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JANUARY/FEBRUARY 2022

PAN OF BACON AND CARBONARA PHOTOS: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

HOORAY FOODS PLANT-BASED BACON

How do you get that great meaty flavor of spaghetti carbonara without any bacon, guanciale or pancetta? Recipe developer Melissa Gaman has some tricks!

OLIVE OIL EXTRA EGGS

Pork fat helps emulsify the sauce in a traditional carbonara. Melissa replaced it with a little olive oil and added toasted garlic for another savory element.

A mixture of eggs and egg yolks makes a rich sauce that compensates for the lack of pork fat.

MISO Miso paste adds an extra hit of umami to the sauce.

LIQUID SMOKE

SUN-DRIED TOMATOES

Melissa added liquid smoke to the cheese sauce for more flavor, and she infused the tomatoes with liquid smoke to offset their tanginess.

Many plant-based carbonaras call for mushrooms, but Melissa thought the flavor would overpower the dish. Instead, she lightly fried umami-rich sun-dried tomatoes to stand in for bacon.

MEATLESS CARBONARA Kosher salt ¼ cup diced sun-dried tomatoes (not packed in oil) ¼ teaspoon hickory-flavored liquid smoke, plus 3 to 4 drops 2 large eggs plus 2 egg yolks 1 cup finely grated pecorino romano cheese (about 1 ounce) 2 teaspoons white miso paste Freshly ground black pepper 12 ounces spaghetti ¼ cup extra-virgin olive oil 1 clove garlic, finely grated

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

1. Bring a large pot of salted water to a boil. Combine the sun-dried tomatoes, ¼ cup water and ¼ teaspoon liquid smoke in a small bowl. Microwave until the tomatoes are very plump, about 1 minute. Let cool, then strain through a ﬁne-mesh sieve, saving the infused water. 2. Whisk the eggs and egg yolks in a medium bowl with the cheese, miso, remaining 3 to 4 drops of liquid smoke, a pinch of salt and ½ teaspoon pepper; set aside. 3. Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 2 cups cooking water, then drain.

4. Meanwhile, combine the olive oil, sun-dried tomatoes and garlic in a large nonstick skillet over medium heat. Cook until the tomatoes are sizzling and the garlic is toasted, 2 to 3 minutes. Reduce the heat to low; add the spaghetti, reserved tomato soaking water and ¾ cup pasta-cooking water and toss. Add the egg mixture and immediately toss until the cheese melts and the sauce starts to thicken; the sauce should be smooth and coat the spaghetti. Gradually add more of the reserved cooking water as needed if the sauce is too thick or clumpy; if you run out of cooking water, use hot tap water. Season with pepper.

VEGGIES VEGGIES for the win! Make some fun Super Bowl snacks using vegetables in place of the meat!

JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

RECIPES BY

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PHOTOS: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

CARROT PIGS IN A BLANKET ACTIVE: 35 min l TOTAL: 1½ hr l MAKES: about 18

6 to 7 medium carrots (about 12 ounces) 1 tablespoon unsalted butter 1 tablespoon pure maple syrup 1 tablespoon white miso paste ½ teaspoon ground coriander ¼ teaspoon garlic powder ¼ teaspoon smoked paprika Kosher salt and freshly ground pepper 1 sheet frozen puff pastry (half of a 17-ounce package), thawed Heavy cream or beaten egg, for brushing Poppy seeds, for sprinkling Dijon mustard and/or ketchup, for dipping 1. Preheat the oven to 425˚. Trim and peel the carrots. If any sections are signiﬁcantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and

pepper and ½ cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool. 2. Roll out the puff pastry into a thin 11-inch square (dust your surface with ﬂour if the pastry is sticking). Cut into ½- to ¾-inch-wide strips (you’ll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. 3. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.

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These veggie wings were inspired by Nashville hot chicken.

SPICY CAULIFLOWER WINGS 1½ cups whole milk 3 large eggs 4 to 6 teaspoons Louisiana-style hot sauce, plus more for serving 2 cups all-purpose flour Kosher salt and freshly ground black pepper 1 stick unsalted butter, melted 4 teaspoons packed dark brown sugar 2 tablespoons cayenne pepper 1 tablespoon paprika ½ teaspoon garlic powder Vegetable oil, for deep-frying 1 large head cauliflower, trimmed and cut into 2- to 3-inch florets Sliced pickles, for serving Hot honey, for serving

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

1. Preheat the oven to 250˚. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together the melted butter, brown sugar, cayenne, paprika, garlic powder and 1 teaspoon each salt and pepper. 2. Fill a medium saucepan halfway with vegetable oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350˚. Working in batches of about 8 florets at a time, toss the cauliflower in the flour mixture, then dip in the milk mixture, then dredge again in the flour mixture, allowing

JANUARY/FEBRUARY 2022

the excess to fall off between each step. Fry until deep golden brown, carefully turning as needed, 6 to 8 minutes. Remove the cauliflower with a spider or a slotted spoon and transfer to the baking sheet in the oven; keep warm while you fry the remaining cauliflower. 3. When all the cauliflower is fried, carefully ladle about 1 cup of the frying oil into the melted butter mixture and stir. (It will sizzle slightly.) Working in batches, add the fried cauliflower to the hot spiced oil, then remove with a slotted spoon and transfer to a platter. Spoon 2 to 3 more tablespoons of the spiced oil over all the florets. Serve with pickles, hot honey and more hot sauce.

BARBECUE MUSHROOM PIZZA ¼ cup apple cider vinegar 1 teaspoon sugar Kosher salt ¼ small red onion, thinly sliced 6 tablespoons extra-virgin olive oil ¾ pound oyster mushrooms, torn into thin strips Freshly ground pepper 3 cloves garlic, finely chopped ⅓ cup plus ¼ cup barbecue sauce 1 15- to 16-ounce ball pizza dough 4 ounces smoked gouda cheese, shredded (about 1⅓ cups) 2 ounces monterey jack cheese, shredded (about ½ cup) 1 scallion, thinly sliced 2 tablespoons chopped fresh cilantro

ACTIVE: 30 min l TOTAL: 50 min l SERVES: 6 to 8

1. Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle. 2. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 1 minute. Add ⅓ cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed

and the mushrooms are glazed, 2 to 3 minutes. Remove from the heat. 3. Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining ¼ cup barbecue sauce and spread using the back of a spoon, leaving a ½-inch border. Sprinkle with the gouda, then top with the mushrooms, then the monterey jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes. 4. Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces.

MINI TOFU TACOS ACTIVE: 25 min l TOTAL: 30 min l MAKES: 18

14-ounce package extra-firm tofu, drained 3 tablespoons cornstarch 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon dried oregano ¼ teaspoon garlic powder Kosher salt Vegetable oil, for frying 18 4½-inch corn tortillas Shredded cabbage, sliced avocado, pico de gallo, crema, chopped cilantro, sliced jalapeño and/or lime wedges, for serving 1. Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into ½-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes. 2. Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat ¼ inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel–lined plate to drain. Sprinkle with salt. 3. Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds. 4. Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalapeño. Serve with lime wedges.

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JANUARY/FEBRUARY 2022

Ƙ ɝ Ǿ Chef Jet Tila makes a vegan version of the classic dish.

If you don’t have a wok, Jet recommends using an anodized aluminum pan for this dish.

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JANUARY/FEBRUARY 2022

hen Jet Tila was hunting for inspiration for his newest cookbook, he didn’t have to look further than his own family, who opened the first Thai grocery store in America half a century ago. Many of the dishes Jet grew up eating, like red roasted pork and duck salad, appear in 101 Thai Dishes You Need to Cook Before You Die, along with a twist: an entire chapter of plant-based takes on Thai classics. This pad Thai is similar to the recipe Jet’s grandmother made but includes vegan swaps like Thai soybean sauce for fish sauce. “You have to make up for umami whenever you’re cooking plant-based Thai,” Jet says. “This is vegan food without compromises.” —Audrey Morgan

Find more recipes from Jet in 101 Thai Dishes You Need to Cook Before You Die ($22, Page Street Publishing).

VEGAN PAD THAI (PAD THAI JAY) ACTIVE: 25 min l TOTAL: 1 hr 25 min l SERVES: 4

FOR THE NOODLES 8 ounces dry pad Thai noodles (dry Chantaboon rice stick) FOR THE SAUCE 3 tablespoons vegetarian fish sauce or Thai soybean sauce 1 tablespoon tamarind concentrate 1 tablespoon fresh lime juice 2 teaspoons unseasoned rice vinegar ¼ cup palm sugar, brown sugar or white sugar ¼ cup water FOR THE PAD THAI 3 tablespoons canola or other high-temperature cooking oil 3 cloves garlic, roughly chopped ½ cup diced savory baked tofu 1½ tablespoons packaged minced sweet pickled turnip 2 tablespoons paprika (optional) 3 to 4 scallions, cut into 2-inch pieces on the bias ¼ cup chopped dry-roasted peanuts, divided 1 cup bean sprouts

1. Soak the dry noodles in a large bowl of warm (90˚) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. After they’ve soaked, drain and set aside. If using fresh noodles, you can just open the package and add to the pan at the appropriate time. 2. To make the sauce, combine the vegetarian ﬁsh sauce or Thai soybean sauce, tamarind concentrate, lime juice, unseasoned rice vinegar, palm sugar and water in a small bowl. Stir well until the sugar dissolves. Set aside. 3. Heat a skillet or wok over high heat for about 1 minute until the pan gets hot. Add the oil and swirl to coat the pan completely. When the pan just starts to

smoke, add the garlic and stir for about 5 seconds. Add the tofu and pickled turnip and stir-fry until they begin to get fragrant, about 1 minute. 4. Add the drained noodles and cook for 2 to 3 minutes, until soft. Add the sauce mixture and paprika, if using, and fold everything together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes. 5. Place the scallions in the center of the noodles, and then spoon some noodles over the scallions to cover and let them steam for 30 seconds. Stir in 3 tablespoons of the peanuts. Transfer to a serving plate and garnish with the bean sprouts and remaining peanuts.

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A Meal to Guy Fieri honors his late sister with a vegetarian Bolognese that’s just like her: the real deal. uy Fieri is well known for his love of fried chicken and burgers, but in his own kitchen heʼs an expert vegetarian cook— a skill he learned from his late sister, Morgan, who died of melanoma in 2011. Morgan was a vegetarian, and Guy says she inspired him to really get creative with vegetables. (When Guy is honored in February at the South Beach Wine & Food Festival, the tribute dinner will include a vegetarian course in Morganʼs honor.) You can find Morganʼs influence in many of Guyʼs recipes, including this meatless Bolognese. “The goal is to create a full, rich experience,” Guy says. “We shouldnʼt relegate vegetarians to second-class eaters.” —Nora Horvath

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE FOR THE SPAGHETTI SQUASH 1 large spaghetti squash (about 3 pounds) 2 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh oregano 2 garlic cloves, minced ½ teaspoon red pepper flakes Kosher salt and freshly ground pepper FOR THE VEGETARIAN BOLOGNESE 2 stalks celery, cut into large pieces 1 medium carrot, cut into large pieces 1 small onion, cut into large pieces 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons tomato paste 1½ cups TVP (textured vegetable protein) 3 tablespoons nutritional yeast flakes 1 28-ounce can whole peeled San Marzano tomatoes 1 cup vegetable stock 1 cup oat milk 1 bay leaf ½ to 1 teaspoon red pepper flakes 1 large sprig basil 1 sprig oregano Crispy Kale Chips, for garnish (see right) 1¾ ounces parmesan cheese, finely grated (about ½ cup)

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1. Prepare the squash: Preheat the oven to 350˚. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti. 2. Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat.

Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper. 3. Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper ﬂakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes. 4. To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the parmesan.

CRISPY KALE CHIPS Wash 1 bunch kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with 1 teaspoon olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ oven until crispy, 12 to 14 minutes.

JANUARY/FEBRUARY 2022

FOOD PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

ACTIVE: 40 min l TOTAL: 1 hr 10 min l SERVES: 4 to 6

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