Food Network - June 2021 by Lawrence Ambrocio

Experience the ﬂavors found only in Charleston, South Carolina. Book your delicious getaway at EXPLORECHARLESTON.COM

PHOTO: YUNHEE KIM; FOOD STYLING: KAREN TACK.

Find outrageous ice cream treats from the stars on page 88.

JUNE 2021

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FOOD NETWORK MAGAZINE

contents

4 8 12 18 20 114

Recipe Index To Your Health Star Diary Editor’s Letter Calendar Game Time

108 Weeknight Cooking

63 Weeknight Dinners • Add one of

these meals to your weekly rotation.

72 Inside the Test Kitchen • Our experts dish out their best tips.

In the Know

76 Superfood of the Month • This

25 A Juneteenth Tradition

pistachio snack is full of protein.

Celebrate the holiday with a vibrant red hibiscus iced tea.

78 All Wrapped Up • Make a shrimp boil the easy way: in a foil packet!

27 Food News • The latest

US postage stamps will perk you up.

30 Gear Up • Find a great Father’s Day

Weekend Cooking

gift for any type of food lover.

82 Lobster Special • Ina Garten

32 What a Guy • See how Guy Fieri

makes a super-luxe BLT, plus two great summer sides.

became an American icon.

38 Star Kitchen • Aarti Sequeira

shows off her newly renovated space.

86 Your Call • Sunny Anderson’s fans help create the ultimate ribs recipe.

88 The Coolest! • Try the stars’

over-the-top ice cream desserts.

Fun Cooking 43 Take Pride • We made sugar

cookies in honor of Pride Month.

The Summer Cookout Cookbook

44 Cheers to Lemonade! • Turn the

classic summer drink into a cocktail.

95 Steaks, Burgers, Sides and More

48 The Blended Burger Recipe Contest • Create the best

Fire up the grill!

mushroom-meat burger and you could win big!

On the Road

49 Secret Ingredient: Mushrooms

Could You Invent the Next Great Space Food? • NASA is

Find out how to use mushrooms in great new ways.

50 Pass the Hot Honey! • Take your apps to the next level.

52 If You Like Piña Coladas • These three desserts are for you!

59 Piece of Cake! • Make a mega

holding a competition to find out!

Marcus in Montreal • Check out Marcus Samuelsson’s new eatery.

Taffy Town • You’ll love salt water taffy even more once you read this.

Creamsicle for dessert.

Cover photograph by Mike Garten Food styling: Christine Albano Prop styling: Christina Lane

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Contest Picture This! • Snap a pic of an ice cream float and you could win $500!

5 BENEFITS. 1 BOTTLE.

SMOOTH. STRONG. SHINY. SILKY. SOFT.

UNCAP THE LOVE

™

Recipe Index APPETIZERS AND SNACKS 50

Hot Honey–Glazed Wings

Devils on Horseback with Hot Honey

Hot Honey Olives

Pepperoni Pizza Rolls with Hot Honey

Endive with Gorgonzola and Hot Honey

Pistachio Energy Balls

MEAT, POULTRY AND EGGS 64

Flank Steak with Balsamic Eggplant

Bistro Burgers

Provençale Strip Steaks

Soy-Garlic Beef Kebabs

Jerk-Spiced Turkey Burgers

Stir-Fried Rice Noodles with Pork Chops

Jerk-Spiced Grilled Chicken

Ginger-Lime Grilled Chicken

Sausage-and-Peppers Burgers

Chard and Beans with Chicken Sausage

Chili-Lime Flank Steak

87 Cover Recipe

Crowd-Sourced Barbecue Ribs

Braised Chicken with Preserved Lemon

Mojo Rib-Eye Steaks

Lemon-Herb T-Bone Steaks

Pork, Fennel and Fig Kebabs

Slow-Cooker Barbecue Pulled Turkey with Slaw

Caprese Grilled Chicken

Carolina-Style BBQ Chicken

Prosciutto-Wrapped Chicken Kebabs

Cheesy Spinach Omelet Sandwich

FISH AND SEAFOOD 64

Swordfish Schnitzel with Radicchio Salad

Grilled Salmon Kebabs with Kale Tabbouleh

Lobster Corn Fritters

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Foil-Packet Shrimp Boil

Lobster & Potato Salad

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Salmon Burgers

Lobster BLTs

Swordfish and Shiitake Kebabs

meat-mushroom recipes in the booklet on page 48!

contents

VEGETARIAN DINNERS 66

Cavatappi with Broccoli Sauce

This dal gets a kick from chile peppers!

Masoor Dal with Yogurt

SIDES 70

100

Fennel-Garlic Potatoes

Grilled Scallion Potato Salad

Herbed Potatoes and Tomatoes

Salt-and-Vinegar Smashed Potatoes

Deviled Egg Potato Salad

Potato Salad with Green Beans

100

101

Bacon-Ranch Potato Salad

Spicy Purple Potato Salad

Confetti Slaw

Carrot-Pineapple Slaw

Broccoli-Ranch Slaw

Apple-Celery Slaw

102

103

Pimiento Macaroni Salad

Caesar Veggie Pasta Salad

Peanut Noodle Salad

Israeli Couscous Salad with Cherries

Lemon-Pepper Corn

Cookout Corn 4 Ways

104

Grilled Summer Squash with Ricotta Salata

Grilled Baby Bell Peppers with Feta

Hoisin Grilled Eggplant

Grilled Asparagus with Gremolata

Find tips and tricks for grilled veggies.

DRINKS AND DESSERTS 46

Frozen Strawberry-Gin Lemonade

Piña Colada “Nice” Cream

Confetti Ice Cream Sandwiches

Spiked Arnold Palmers

Piña Colada Cupcakes

Vanilla-Bourbon Milkshakes

Beer-Bourbon Lemonade

Raspberry-Rum Lemonade

109

Sparkling Rosé Lemonade

The Forever Young Cocktail

Piña Colada Cheesecake Bars

Giant Creamsicle Cake

Frozen Strawberry Cheesecake

Mile-High Mud Pie

105

Italian Cherry Ice Cream Sandwiches

S’mores Ice Cream Sandwiches

Banana Pudding “Nice” Cream Sandwiches

Lemon Meringue Ice Cream Sandwiches

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Condiment Index KETCHUP 48

Beef-Mushroom Sloppy Joes Ketchup gives this sandwich its signature sweetness.

Crowd-Sourced Barbecue Ribs The secret to a good homemade barbecue sauce? Lots of ketchup!

Salt-and-Vinegar Smashed Potatoes Have smashed potatoes instead of fries—with ketchup for dipping.

MUSTARD 96

100

Bistro Burgers Go with spicy brown mustard for these crowd-pleasing burgers.

Deviled Egg Potato Salad The dressing for this salad gets a tangy kick from yellow mustard.

Swordfish Schnitzel with Salad Mustard is the magic ingredient: It brings the vinaigrette together.

MAYONNAISE 103

100

Wasabi Corn Cookout guests will go nuts for ears dressed in mayo, wasabi and lime.

Bacon-Ranch Potato Salad The potato salad on our cover is for mayo lovers. (And bacon lovers, too!)

101

Carrot-Pineapple Slaw This creamy carrot slaw is a fun twist on the usual cabbage variety.

COMBINATIONS 48

Blended Burger Try out a new condiment (like Kranch) on this tasty burger.

Beef-Mushroom Tacos For extra heat, squeeze a little Mayoracha on your tacos.

Cheesy Spinach Omelet Sandwich Use mayo and mustard on this sandwich—or Mayomust!

RELISH 48

Southern Mushroom-Beef Burgers Pickle relish is a great addition to pimiento cheese–topped patties.

Slow-Cooker Barbecue Pulled Turkey Put out a bottle of relish to go with this BBQ plate.

Chili-Lime Flank Steak Have leftover steak? Turn it into a sandwich with relish and mayo!

IN PARTNERSHIP WITH

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THERE’S A HEINZ KETCHUP

FOR EVERYONE. Isn’t that magical?

contents

CORY FERNANDEZ AND KARA ZAUBERMAN

A Win for Wine and Cheese A new study from Iowa State University showed possible links between wine and cheese and the prevention of Alzheimer’s disease. Researchers looked at data and diets from 1,787 aging adults, and cheese appeared to be the most protective food against age-related cognitive problems, with red wine following behind.

Try the gorgonzola-stuffed endive on page 51 with a glass of wine!

of Protein

In Season: Pineapple This tropical fruit screams summer—and it’s healthy, too! Just one cup of pineapple contains 130 percent of your recommended daily amount of vitamin C (that’s more than an orange!). Plus pineapple is packed with manganese, which plays a role in bone development. Try the pineapple-coconut “nice” cream on page 52!

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MILK, CARROTS AND PINEAPPLE: GETTY IMAGES.

Add some lean meat to your cookout menus: A small study from the German Center for Diabetes Research found that participants with a diet rich in lean protein and low in calories had a significant reduction of excess fat in the liver compared to those on a low-protein diet. Check out the grilled chicken recipes on page 98—a skinless, boneless chicken breast has more than 50 grams of protein!

THE ORIGINAL PLANT-BASED PROTEIN

™

The best protein is grown, not bred. With six grams in every serving, W∂ nderful Pistachios is a tasty, healthy snack—and your plant-based protein powerhouse.

contents

Star Search

Find your favorite chefs and celebs in this issue.

What do you put on your burger?

“I gotta have some pimiento cheese, thick-cut bacon, onions, barbecue sauce and a pickle.”

Sunny Anderson The Kitchen pg. 86

Delicious Miss Brown pgs. 49, 91

Tyler Florence The Great Food Truck Race pg. 88

Barefoot Contessa: Cook Like a Pro pg. 82

Ree Drummond The Pioneer Woman pg. 90

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Ranch Kitchen pg. 32

Alex Guarnaschelli Supermarket Stakeout; Chopped; Iron Chef America (on Cooking Channel); Fix Me a Plate (on foodnetwork.com) pg. 34

Carla Hall Best Baker in America pg. 12

“A big pile of caramelized onions. I love that smoky sweetness it adds.”

Eddie Jackson BBQ Brawl; Yum and Yummer (on Cooking Channel) pg. 92

TED’S CHARITY t Dining Ou , e For Lif ia h P iladelph

FOOD NETWORK MAGAZINE

Guy’s Grocery Games pgs. 34, 38

Michael Voltaggio Guy’s Ranch Kitchen; Battle of the Brothers (on discovery+) pg. 34

How the Stars Give Back For years Ted Allen has served as spokesperson for Dining Out For Life, a charity that raises money to end HIV and AIDS. During the one-day fundraiser, restaurants across North America pledge a portion of their revenue to the cause—collecting millions in 24 hours! “I love how they elegantly bridge my love of chefs and restaurants with support for the LGBTQ+ community,” says Ted. “It’s a win for restaurants, who need new customers; a win for the fight against HIV/AIDS; and a win for diners.” diningoutforlife.com

Ted with fellow spokesperson, actor Pam Grier

Marcus Samuelsson Chopped pg. 108

“Sharp cheddar cheese and my ketchup chutney— it’s just cherry tomatoes cooked with vinegar, brown sugar, onions and spices. The tomatoes pop in your mouth with every bite!”

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JUNE 2021

They look ferocious, but inside they’re just chicken raised with no antibiotics ever.

behind the scenes

Star Diary

Catch Carla on Best Baker in America Mondays at 9 p.m. ET.

Carla Hall tells us how she powers up for a day of cooking—and bodybuilding! . . My

been working out and eating clean with a

second demo of the day (busy day!) covers how

competition. I feel fantastic, but it’s still work every day. My breakfast needs to have protein in it. It’s such a busy day today that I’m going with my old standby of oatmeal: I pop it in the microwave, add fruit, protein powder, sugar and cinnamon. I feel full and powered.

. . I put off setting up the lights and equipment when we got here last night, so I’m taking care of that now because I have two demos. I’ve upskilled a lot in this area—I do camera work,

. . My husband and I moved

. . First

in Nashville last night with ﬁlming equipment of demos. We are busy, but I don’t let that stop me from getting in my morning exercise. On days that are jam-packed like today it’s easy to lose track of time, and exercise has become a commitment I make to myself. I take my resistance bands everywhere so I can do strength training anywhere. While I

delicious zesty ginger-lemon cocktail with you put in your body is just as important as what you put on your skin, especially as we age. It’s a great group of women, and we cover a lot of important topics like menopause and hot ﬂashes!

protein and vegetables two different delicious ways. I make brussels sprouts slaw with chicken and rice in a bowl and then convert the leftovers into spring rolls!

. . I promised the wardrobe team at Best Baker in America that I would send photos of my clothing, and they’ve been very patient, so I need to check that off my list today. We’ll be shooting in Arizona, so I have to dig through my warm-weather clothes to ﬁnd what will work. Because I’m on the road right now, everything I own is in storage. I hope they like what I have!

lessons and baking. I really love spending time with them and watching them become such wonderful young women.

. . We have a treat for dinner tonight. I’m testing my hot chicken, mac and cheese and cornbread. It’s available on Goldbelly and it’s delicious— if I do say so myself. Just pop it in the oven (or the air fryer). That Hoot n Honey sauce is the bomb!

. . What’s the best way to wind down from crafting? With

. . In Nashville, my quarantine my nieces, who have come over to help me craft. We’ve been able to do some fun things together, including makeup

I need to puzzle. I do laptop so I don’t feel so guilty.

What Gets Carla Through the Day

do without the stylus on my Note.” Galaxy Note20 Ultra, from $750; samsung.com

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JUNE 2021

Resistance bands “These are a major part of my workout routine, especially when I travel.” $3 each; patpat.com

Caire face mask “This product helps my sensitive skin recover moisture and elasticity.” $52; cairebeauty.com

Weighted blanket “I use this to have the ultimate snuggle at night.” Integrated cover blanket, from $80; luxome.com

OATMEAL: SHUTTERSTOCK. LIGHT STAND AND ART SUPPLIES: GETTY IMAGES.

Food Network™ Navy Ombre Plastic Highball or Double Old-Fashioned Glass Reg. $7.99–$9.99 Bring out his inner mixologist with cool glasses made for enjoying a refreshing drink on the patio.

Food Network™ 9.8Ǝ Pre-Seasoned Cast-Iron Grill Pan Reg. $29.99 He’ll cook up endless savory grilled meats and veggies with ease in this cast-iron pan.

Food Network™ Grilling Tray Reg. $29.99

This handy tray will have him turning up the heat to make tasty, got-to-have seconds.

Father’s Day

GIFTS For the Guy Who Grills

Give him everything he needs to ﬁre up the grill and make family-favorite recipes all season long.

4 Food Network™ 3-pc. BBQ Utensil Set $29.99

PRESENTED BY

6 ™

He’ll be the resident grill expert with this no-frills set.

Food Network™ Topper Tray $19.99 For the perfect results every be his go-to for sides and main dishes alike.

Make Dad’s Day at kohls.com/foodnetwork

12Ǝ

Summertime sizzle. If Dad’s superpower is grilling, this tray topper will make the best Father’s Day gift. It promises the perfect burgers– and more–with every use.

Make Dad’s day at Kohls.com/FoodNetwork Father’s Day is Sunday, June 20.

Editor in Chief

SVP, Group PUblishing Director & Chief Revenue Officer

Maile Carpenter

Vicki L. Wellington

Creative Director Deirdre Koribanick

vwellington@hearst.com

Executive Editor Liz Sgroi Managing Editor Robb Riedel

Associate Publisher Wendy Nanus, wnanus@hearst.com

Photo Director Alice Albert

Associate Publisher, Group Marketing Director Randi MacColl

Art

Deputy Editor Jessica Dodell-Feder

Art Director Rachel Keaveny

Special Projects Editor Pamela Mitchell

Deputy Art Director Amy Kaffka

Features Editor Erica Finamore

Designer Libby Lang

Business Manager Celeste Chun

Advertising LOS ANGELES NEW YORK Director Executive Account Directors Clemmy Closson Shelley Cohn cclosson@hearst.com scohn@hearst.com Group Director, Hearst Autos Nancy Cooper Anne Rethmeyer nancy.cooper@hearst.com anne.rethmeyer@hearst.com Kate Piasecki Director, Hearst Autos kpiasecki@hearst.com Susie Miller Lynn Ruane susie.miller@hearst.com lynn.tuttle@hearst.com Advertising Sales Assistant Director, Hearst Autos Nicole Kuhn Kyle Taylor kyle.taylor@hearst.com PACIFIC NORTHWEST Executive Assistant Poppy Media Shannon Haverstick Meghan Tuohey Sales Assistants Olivia Sueiro, Sydney Wiener meghan@poppymedia.net

Digital Imaging Specialist Ruth Vázquez

Food Editor Ariana Phillips Tessier Associate Editors Francesca Cocchi, Nora Horvath, Kara Zauberman

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Assistant Editors Cory Fernandez, Audrey Morgan

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Online Editorial Coordinator Michelle Baricevic

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SOUTHEAST, MEXICO MIDWEST & TRAVEL DIRECTOR Advertising Directors McDonnell Media, Inc. Amy Mehlbaum Erin McDonnell amehlbaum@hearst.com erin@mcdonnellmedia.com Debra Smith djsmith@hearst.com DETROIT Account Director Group Director, Hearst Autos Alexandra Rodriguez Marisa Stutz arodriguez@hearst.com marisa.stutz@hearst.com Sales Assistant Hayley Slaught HEARST DIRECT MEDIA Vice President TEXAS Christine L. Hall Wisdom Media christine.hall@hearst.com Leslie Wehrmann Account Manager leslie@wisdommediaco.com Gina Pisacreta Lynn Wisdom gpisacreta@hearst.com lynn@wisdommediaco.com

Research Chief Katherine Wessling Copy Editor David Cobb Craig

Contributors Adam Bookbinder, Ian Hodder, Martha Maristany, Kate Trombly O’Brien, Joy Sanchez, Sandra Seymour, Jamie M. Wilson

Food Network Kitchen Test Kitchen Director Stephen Jackson Recipe Developers Melissa Gaman, Khalil Hymore, Amy Stevenson, Michelle N. Warner Recipe Tester Jessica D’Ambrosio

Advertising Production

Published by Hearst 300 West 57th Street New York, NY 10019

Associate Director, Production Management Julie Bosco Production Services Lead Eduardo Arellano

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Hearst Magazine media, inc. President & Treasurer, Hearst Magazines Group Debi Chirichella Chief Content Officer Kate Lewis Chief Business Officer Kristen M. O’Hara Secretary Catherine A. Bostron

Turn lemons into a lemonade cocktail! See page 44.

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

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Customer service Call: 866-587-4653 Email: FNMcustserv@cdsfulfillment.com Visit: service.foodnetworkmag.com Write: Customer Service Dept., Food Network Magazine PO Box 6000 Harlan, IA 51593 Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

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GETTY IMAGES.

Editorial

Group Finance Director Christopher J. Tosti

editor’s letter

Photo Op

e’re trying something new this month: We’re giving $500 to the person who can take the best photo of an ice cream float. I know this isn’t a gigantic prize by recipe-contest standards. (For that you should turn to page 48, where you could win $10,000 for the best meat-mushroom burger!) But I would argue that $500 is a lot of money for a relatively simple assignment: You just have to pour some soda over ice cream, add a garnish or two and take a shot. This is a fair contest, too, because pretty much anyone with a phone and a window can be a great food photographer these days. I’ve taken some awful food photos in the past, but I got a new iPhone 12 a few months ago and I basically think I’m Ansel Adams now—if he

were alive and shooting baked goods for Instagram. Whatever mistakes I make (and there are many) can usually be corrected with a quick edit: I just randomly slide every single option back and forth until the picture looks better. Brilliance, highlights, tint, contrast—I have no idea what any of that means, but I know that if I adjust some stuff, I’ll eventually end up with food that looks a lot brighter and prettier than it was in the first place. Don’t worry, our magazine photos will still be shot by professionals. We just wanted to take a moment this month to appreciate all the other photographers out there and give you a chance to get paid for your work. The contest is on page 116, and finalist or not, everyone

FLOAT: LEVI BROWN. CARPENTER: TRAVIS HUGGETT.

Maile Carpenter Editor in Chief @maile__fnmag

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calendar

SUN

mon

TUE

WED

THU

SAT

The first US space walk was on this day in 1965. Have some astronaut ice cream, and check out the cool contest on

Oz star with a rainbow dessert: Mix rainbow sprinkles into

a banana split with peanut butter cups, toasted coconut and Reese’s

It’s Juneteenth! Turn to page 25 for a holiday drink and visit mofad .org to learn about MOFAD’s African American food exhibit.

5 to 7 minutes. Top with cheese sauce.

Halfway to Christmas! Make gingersnap ice cream sandwiches: Sandwich vanilla ice cream between cookies and roll in candied ginger.

brownies with whipped cream and strawberries.

30 Finish the month with a two-ingredient cocktail: Pour 2 ounces silver tequila into a glass with ice; top with elderflower tonic.

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WATERMELON: GETTY IMAGES. WATERMELON STICKS, CEREAL TREAT, CANDY MIX AND ICE CREAM SANDWICH: RYAN DAUSCH. NASA LOGO: ALAMY. ROSÉ SANGRIA AND MILKSHAKE: YUNHEE KIM. WAFFLES: LEVI BROWN. BANANA SPLIT: JAMES WOJCIK. CHEESESTEAK SKEWERS AND COCKTAIL: RALPH SMITH. CRACKER JACK: PAUL SIRIALEE. STRAWBERRY SHORTCAKE: KATE SEARS. STEAK: CHRISTOPHER TESTANI.

Brief Summary of information about RYBELSUS® (semaglutide) tablets

Rx Only This information is not comprehensive. • Talk to your healthcare provider or pharmacist • Visit www.novo-pi.com/rybelsus.pdf to obtain the FDA-approved product labeling • Call 1-833-GLP-PILL Read this Medication Guide before you start using RYBELSUS® and each time you get a reﬁll. There may be new information. This information does not take the place of talking to your healthcare provider about your medical condition or your treatment.

How should I take RYBELSUS®? • Take RYBELSUS® exactly as your healthcare provider tells you to. • Take RYBELSUS® by mouth on an empty stomach when you ﬁrst wake up. • Take RYBELSUS® with a sip of water (no more than 4 ounces). • Do not split, crush or chew. Swallow RYBELSUS® whole. • After 30 minutes, you can eat, drink, or take other oral medications. RYBELSUS® works best if you eat 30 to 60 minutes after taking RYBELSUS®. • If you miss a dose of RYBELSUS®, skip the missed dose and go back to your regular schedule. • Talk to your healthcare provider about how to prevent, recognize and manage low blood sugar (hypoglycemia), high blood sugar (hyperglycemia), and problems you have because of your diabetes.

What are the possible side effects of RYBELSUS®? What is the most important information I should know about RYBELSUS® may cause serious side effects, including: RYBELSUS®? • See “What is the most important information I should know about RYBELSUS® may cause serious side effects, including: RYBELSUS®?” • Possible thyroid tumors, including cancer. Tell your healthcare provider • inflammation of your pancreas (pancreatitis). Stop using RYBELSUS® if you get a lump or swelling in your neck, hoarseness, trouble swallowing, or and call your healthcare provider right away if you have severe pain in your shortness of breath. These may be symptoms of thyroid cancer. In studies with stomach area (abdomen) that will not go away, with or without vomiting. rodents, RYBELSUS® and medicines that work like RYBELSUS® caused thyroid You may feel the pain from your abdomen to your back. tumors, including thyroid cancer. It is not known if RYBELSUS® will cause thyroid tumors or a type of thyroid cancer called medullary thyroid carcinoma (MTC) in • changes in vision. Tell your healthcare provider if you have changes in vision people. during treatment with RYBELSUS®. ® • Do not use RYBELSUS if you or any of your family have ever had a type of • low blood sugar (hypoglycemia). Your risk for getting low blood sugar may thyroid cancer called medullary thyroid carcinoma (MTC), or if you have an be higher if you use RYBELSUS® with another medicine that can cause low blood endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 sugar, such as a sulfonylurea or insulin. Signs and symptoms of low blood (MEN 2). sugar may include: dizziness or light-headedness blurred vision What is RYBELSUS®? anxiety, irritability, or mood changes sweating RYBELSUS® is a prescription medicine used along with diet and exercise to improve slurred speech hunger confusion or drowsiness blood sugar (glucose) in adults with type 2 diabetes. ® shakiness weakness headache • RYBELSUS is not recommended as the first choice of medicine for treating diabetes. fast heartbeat feeling jittery • It is not known if RYBELSUS® can be used in people who have had pancreatitis. • kidney problems (kidney failure). In people who have kidney problems, diarrhea, nausea, and vomiting may cause a loss of fluids (dehydration) which ® • RYBELSUS is not for use in patients with type 1 diabetes and people with may cause kidney problems to get worse. It is important for you to drink fluids to diabetic ketoacidosis. help reduce your chance of dehydration. It is not known if RYBELSUS® is safe and effective for use in children under 18 years • serious allergic reactions. Stop using RYBELSUS® and get medical help of age. right away, if you have any symptoms of a serious allergic reaction including itching, rash, or difficulty breathing. Do not use RYBELSUS® if: The most common side effects of RYBELSUS® may include nausea, • you or any of your family have ever had a type of thyroid cancer called medullary stomach (abdominal) pain, diarrhea, decreased appetite, vomiting and constipation. thyroid carcinoma (MTC) or if you have an endocrine system condition called Nausea, vomiting and diarrhea are most common when you first start RYBELSUS®. Multiple Endocrine Neoplasia syndrome type 2 (MEN 2). Talk to your healthcare provider about any side effect that bothers you or does not go • you are allergic to semaglutide or any of the ingredients in RYBELSUS®. away. These are not all the possible side effects of RYBELSUS®. ® Before using RYBELSUS , tell your healthcare provider if you have any Call your doctor for medical advice about side effects. You may report side effects to other medical conditions, including if you: FDA at 1-800-FDA-1088. • have or have had problems with your pancreas or kidneys. How should I store RYBELSUS®? • have a history of vision problems related to your diabetes. • Store RYBELSUS® at room temperature between 68°F and 77°F (20°C to 25°C). • are pregnant or plan to become pregnant. It is not known if RYBELSUS® will • Store in a dry place away from moisture. harm your unborn baby. You should stop using RYBELSUS® 2 months before • Store tablet in the original pack. you plan to become pregnant. Talk to your healthcare provider about the best way to control your blood sugar if you plan to become pregnant or while you are • Keep the tablet in the pack until you are ready to take it. pregnant. • Keep RYBELSUS® and all medicines out of the reach of children. • are breastfeeding or plan to breastfeed. Breastfeeding is not recommended during treatment with RYBELSUS®. Revised: 01/2020 Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. RYBELSUS® may affect the way some medicines work and some medicines may affect the way RYBELSUS® works. Before using RYBELSUS®, talk to your healthcare provider about low blood sugar and how to manage it. Tell your healthcare provider if you are taking other medicines to treat diabetes, including insulin or sulfonylureas. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine.

Welcome to the New Frontier!

LET’S ’ BAKE! Our new cookbook is packed with recipes for all kinds of sweets, plus photos and tips their best treats ever.

Order Now!

Order at foodnetmag.com/kidsbakingbook or wherever books are sold!

in the know A Juneteenth Tradition

PHOTO: TED + CHELSEA CAVANAUGH; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

On June 19, 1865, in Galveston, TX, thousands of enslaved people were finally informed that slavery had been abolished—two and a half years after the Emancipation Proclamation was issued. Today, many Black families celebrate Juneteenth by spending the day together cooking and eating. “The definitive Juneteenth trinity is barbecue, watermelon and a red drink,” says culinary historian Adrian Miller, author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. The color red is key, he says: It symbolizes the blood shed from African ancestors. Because the holiday started in Texas, local Big Red soda is a go-to, but homemade red drinks like this one are also a good option. —Cory Fernandez

To honor Juneteenth, try this vibrant iced tea—it’s made with hibiscus, often used in hospitality drinks in West Africa: Steep 6 hibiscus tea bags in 8 cups hot water, 5 minutes. Chill, then sweeten with simple syrup; serve over ice.

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Beneful Incredibites Wet Recipes Great flavor and nutrition all in one package. Made with delicious real beef, chicken or salmon No artificial flavors, colors or preservatives High-protein recipes specially formulated for small dogs Learn more at Beneful.com/IncrediBites Purina trademarks are owned by Société des Produits Nestlé S.A.

in the know

food news

COCKTAIL PHOTO: TED + CHELSEA CAVANAUGH; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS. HEADSHOT: NICHOLAS NGUYEN.

AUDREY MORGAN

Drop this in carbonated water to make a margarita!

past winter, and now the summer counterpart has arrived: cocktail bombs. My Drink Bomb founder Chloé Di Leo sells more than 40 flavors, including this margarita bomb. You just have to supply your own alcohol! $15 for two; mydrinkbomb.com

Beer and ice cream are for the dogs. Busch Beer has released Dog Brew (don’t worry, the hops and alcohol have been replaced with pork bone broth), and Ben & Jerry’s now sells Doggie Desserts— a sunflower butter– based frozen treat. Find the beers at shopbeergear.com and the ice cream in freezer aisles nationwide.

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FOOD NETWORK MAGAZINE

in the know

S New on the

helf

New York is cracking down on food waste.

It’s a big step toward sustainability: More than 50 million Americans now increase since 2018. A Dozen Cousins Rice Cooked in Bone Broth Bone broth makes these ready-to-eat rice pouches extra flavorful. $4; Whole Foods

Guinness Nitro Cold Brew Coffee These canned beers are brewed with coffee, so you can have two drinks in one. $10 for four

Boar’s Head Bold Pitcraft Slow Smoked Turkey

are happening!

KIND Frozen Pints

starting in the Midwest.

These nut-based ice cream alternatives include superfood mix-ins like fruit, nuts and dark chocolate. $6

GROCERIES: GETTY IMAGES. LATTE: CLARE BARBOZA.

This deli meat is seasoned with a dry rub of smoked paprika, cinnamon and Mexican chiles. Prices vary

TOUGH

ON GREASE. 100% BIODEGRADABLE FORMULA.

IT’S JUST SCIENCE.

SCAN TO SHOP

in the know

You can set your drinking temperature! For the

Wannabe baristas will appreciate a new frother or mug.

Caffettiera French Press

The Milk Cafe Frother

The Compendious Coffee Chart

Smart Mug

Bodum, $25; store.moma.org

$130; breville.com

$30; popchart.co

$130; ember.com

Electric Pasta Maker

Axel Caramel Pasta Bowl

Lastra Olive Oil Can

$9; cb2.com

$55; vietri.com

For the

Help him prep and serve noodles like a true chef.

Acacia Pasta Drying Rack $15; crateandbarrel.com

Hamilton Beach, $130; target.com

American Mountains Whiskey Glasses

Hard Seltzer Kit

The Bartender’s Knife

Crafthouse Cocktail Shaker Set

$65 for four; huckberry.com

$35; craftabrew.com

$35; wandpdesign.com

Fortessa, $100; williams-sonoma.com

Kabaya Bread Basket

Baguette Baker

For the

A mixologist should have all the essentials.

For the

Set him up to perfectly proof, slash and bake fresh loaves.

Black Walnut Bread Lame

Custom Engraved Dough Scraper

$56; amshastudio.com

$135; emilehenryusa.com

$35; zatoba.com

$14; homewoodhive.etsy.com

6-Pack Beer Rub Set

Premium Defrosting Tray

Personalized Leather BBQ Gloves

Barbecue Prep Trays

$70; bespokepost.com

That! Inventions,

$35; texasirons.com

$40; us.silpat.com

Ateco, $60; williams-sonoma.com

For the

Grilling gloves and a defrosting aid will help him keep his cool.

Food Network, $30 for two; kohls.com

For the

A pastry mat and decorating set are baking must-haves.

FOOD NETWORK MAGAZINE

Tube Set bedbathandbeyond.com ●

JUNE 2021

$98; uncommongoods.com

in the know

a t a h W

It’s the 15th anniversary

ERICA FINAMORE

Flavortown Here are some of Guy’s biggest pop-culture moments.

2009 Actor Bobby Moynihan debuts his Guy impersonation on Saturday Night Live. Throughout the years he reprises the role, riffing on some of Guy’s catchphrases like “I could put this on a flip-flop and it would taste good.”

PORTRAIT AND FUNKO DOLL: PHILIP FRIEDMAN. THIS PAGE, FROM TOP: FOOD NETWORK, DANA EDELSON/NBCUNIVERSAL/GETTY IMAGES, PHOTOFEST, BRIANNA GRIEPENTROG AND GETTY IMAGES (3).

Guy and Emeril Lagasse when Guy won The Next Food Network Star

2011 In a season 23 episode of The Simpsons called “The Food Wife,” a cartoon Guy Fieri appears with Paul Prudhomme and other famous chefs.

2016 More than 100 people gather in New York City for the first fan-initiated “FieriCon” bar crawl. It concludes at Guy’s former Times Square restaurant, Guy’s American Kitchen & Bar.

. 2018 Tournament of Champions and Guy’s Ranch Kitchen, which he films at his home in Santa Rosa, CA. But the biggest success of all has been Diners, Drive-Ins and Dives: More than 400 episodes in, fans still can’t get enough. “People love stories of courage and energy, family and passion,” Guy says. “Now the joke is that I’ll be doing the show in a walker.” He and his team have visited more than a thousand eateries in hundreds of cities, and he has continued to put out new episodes, even during the past year. Guy and his wife Lori admit that he’s not a lover of downtime, so when people began social distancing and quarantining, Guy got into gear, transforming Guy’s Grocery Games and Diners, Drive-Ins and Dives into virtual shows that he and his sons, Hunter, 24, and Ryder, 15, shot from home on GoPros.

Guy appears on Jay Leno’s CNBC series Jay Leno’s Garage with his vintage red Camaro and his “Shopper Chopper,” a motorized vehicle-size shopping cart!

2019 He earns a star on the

and Wolfgang Puck.

2020 doll debuts. These popular figurines include fictional characters like Harry Potter and real-life

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in the know

’

Guy and his sons cook up some fun in their outdoor home kitchen.

It’s no secret that Guy is a hard worker, and that passion carries into his work with the community as well. Helping others has always been a part of his ethos, instilled in him by his parents. “Everyone has to bring what they can to the table,” he says. Over the years, he has volunteered with the Make-a-Wish Foundation in honor of his sister, Morgan, who passed away from metastatic melanoma in 2011. He also founded a nonprofit, Cooking with Kids, to teach children how to cook and start their own businesses. (It was inspired by his own startup—a bicycle-powered pretzel cart he built when he was 10 years old!) In 2017, he helped feed first responders and

victims of the Santa Rosa fires that spread throughout his hometown. And now he’s focusing on the Restaurant Employee Relief Fund to help workers impacted by the pandemic. So far he has helped raise more than $21 million.

Believe it or not, Guy’s plan for the future is to open more restaurants. He already runs 85 across the US, and he recently launched a delivery-only chain called Flavortown Kitchen with 175 locations. He also plans to use his experience as a television producer and host to help make others shine. “My real interest is what I can do for my brothers and sisters in the business,” he says. “I love to see people get a chance at a home run.”

from the Boys

Guy’s sons Hunter and Ryder answer a few questions about their famous father. Q: What’s your favorite memory with your dad? A: “One of my favorites is when we filmed Guy & Hunter’s European Vacation. We made parmesan cheese and gelato, went lobster fishing, milked goats and so much more. The stories never end!” —Hunter Q: What are you planning on getting him for Father’s Day this year? A: “A popcorn maker and a book on protein smoothies.” —Ryder Q: What is your favorite dish that your dad makes? A: “Chicken Marsala. Everyone on the crew loves it, too!” —Hunter and Ryder

Network Star, so I had gone to Guy’s set to see how the big dog does it. He came over and said, ‘Hi, what are you up to? We’re going to shoot another episode, do you want to be in it?’ I thought it was really kind and thoughtful.” —Aarti Sequeira

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Northern California and my daughter, Ava, Zoomed with me the first night for help with her math homework. ‘Uncle’ Guy took over the call! He helped her through her math problems and told her Mom would be home soon. He’s always kind like that.” —Alex Guarnaschelli

before the NBA All-Star Game. At 2 a.m. the entire house of about 200 people asked us to cook. It was a music-stops, all-eyes-on-us moment. We used the house as a Guy’s Grocery Games set and made ramen noodle sandwiches. It was the beginning of a long friendship.” —Michael Voltaggio

TOP, FROM LEFT: FOOD NETWORK; GUY FIERI INSTAGRAM.

Stories from the Stars

THE EXCEPTIONAL LIGHT BEER 2.6 g CARBS 90 CALS

Drink responsibly. Corona Premier® Beer. Imported by Crown Imports, Chicago, IL. Per 12 fl. oz. serving average analysis: Calories 90, Carbs 2.6 grams, Protein 0.7 grams, Fat 0.0 grams.

in the know

S Y ’ O T A U H R W

GUY-Q? Are you a Guy Fieri superfan? Take the quiz!

What was the name of Guy’s first show on Food Network after he won Food Network Star?

What car does Guy drive on Diners, Drive-Ins and Dives?

B. Guy’s Big Bite C. Guy Off the Hook

A. Chevy Corvette

D. Ultimate Recipe Showdown

How many cookbooks has Guy authored?

B. Chevy Impala

Which of these is not one of Guy’s current restaurants?

A. 2

A. Kicking Mule

B. 4

B. El Burro Borracho

C. 6

C. Pig & Anchor

D. 10

D. Chicken Guy!

C. Chevy Chevelle

Which of these foods has Guy admitted he doesn’t like?

D. Chevy Camaro

7 C. Eggs

A. Cilantro

D. Blue cheese

Which of these dishes is a signature Guy recipe? A. Blender Mac and Cheese

A. Pretzel purveyor

B. Trash Can Nachos

What was Guy’s first job in food service?

FOOD NETWORK MAGAZINE

B. Ice cream scooper

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C. Pizza delivery man

D. Hot dog vendor

C. Kitchen Sink Layer Dip D. Bucket Burgers

PORTRAIT: DAVE LAURIDSEN. GUY’S BIG BITE AND CAMARO: FOOD NETWORK. CILANTRO: ANDREW PURCELL. OYSTERS, EGGS, BLUE CHEESE AND OTHER CARS: GETTY IMAGES.

A. Diners, Drive-Ins and Dives

Which of these sauces is most similar to Guy’s trademark Donkey Sauce?

Where did Guy decide he wanted to become a chef?

SCORE SHEET Give yourself one point for each correct answer.

B Guy won Food Network Star in 2006, and later that year Guy’s Big Bite launched. The show ran until 2016.

A. Aïoli

C Guy has written six cookbooks: three based on Diners, Drive-Ins and Dives plus Guy Fieri Food (2011), Guy on Fire (2014) and Guy Fieri Family Food (2016).

A El Burro Borracho serves California-inspired Mexican fare, Pig & Anchor dishes out barbecue, and Chicken Guy! is known for its chicken tenders.

B. Buffalo sauce

C As a kid, Guy had a bad boiled egg and it ruined eggs for him.

C. Steak sauce

A When Guy was 10, he opened a business called The Awesome Pretzel Cart.

D Guy drives a red 1968 Camaro on the show. He’s a car lover and owns more than one of these cars.

D. Tartar sauce

Which celeb helped present Guy with his star on the Hollywood Walk of Fame?

Which of these is not a phrase Guy has used to call something delicious?

B Trash Can Nachos are served at Guy’s Las Vegas restaurant, El Burro Borracho.

A Donkey Sauce is a variation of aïoli, made with mayo, Worcestershire sauce, roasted garlic and mustard.

9. D He hasn’t said this, but maybe someday? 10. D Thousands of fans signed the petition to have Columbus named after Guy’s favorite mythical place.

11.

B When Guy was 16 he was an exchange student in Chantilly, France, for a year—funded by his childhood pretzel cart earnings.

A. “That would be good out of a shoe.”

12.

B. “What a hot Frisbee of fun.”

Stewart

C. “This is a flavor temple.” D. “That is 867-530-FINE.”

C The actor has been friends with Guy for about 15 years, so he gave a speech at the 2019 ceremony. They met after Matthew reached out to Guy for restaurant recommendations.

13.

T Guy and rock legend Sammy Hagar produce Santo Tequila.

14.

SAUCES, LOCATIONS AND HEADSHOTS: GETTY IMAGES. TEIGEN: ALAMY.

F He graduated from University of Nevada, Las Vegas with a bachelor’s degree in hospitality management.

In 2020, people petitioned to have Guy’s birthplace of renamed Flavortown.

McConaughey

Teigen

TRUE OR FALSE? A. Chattanooga, TN

C. Phoenix, AZ

B. Kansas City, MO

D. Columbus, OH

Guy has his own brand of tequila.

T F

Guy has a degree in sports management.

T F

Guy’s name has always been Guy Fieri.

T F

15.

F His grandfather changed his last name Fieri to Ferry when he immigrated to the US from Italy. When Guy and his wife Lori got married, they changed the family name back to Fieri in honor of his grandfather.

HOW DID YOU DO? 1 TO 5 POINTS

TRIPLE D MINUS You may need to brush up on your Triple D episodes: You can stream 38 seasons’ worth on discovery+!

6 TO 10 POINTS

WISE GUY Keep up the good work and you’ll be worthy of a trip to Flavortown!

JUNE 2021

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11 TO 15 POINTS

OFF THE HOOK! You and Guy must go way back. Celebrate your victory with some Trash Can Nachos: Guy sells them on Goldbelly!

FOOD NETWORK MAGAZINE

in the know

Star Kitchen Aarti Sequeira shows us around her colorful Raleigh kitchen. BY

Extra-wide fridge This KitchenAid double fridge is wider than it is deep, so Aarti can easily grab what she needs. “I’m very aware of where everything is at all times,” she says.

AUDREY MORGAN

When Aarti Sequeira moved from Los Angeles to Raleigh, NC, last year with her family, her new kitchen had to be cameraready. “I didn’t want people to scroll past my cooking videos on Instagram,” says the Guy’s Grocery Games judge. She found just the thing to grab everyone’s attention: an emerald tile backsplash. “The color just totally captured my heart.” She designed the rest of the space with filming in mind: She installed a wall oven plus a KitchenAid range in the island so she never disappears from the camera’s view. She also picked stain-proof quartz counters (she cooks with a lot of turmeric) and filled shelves with objects that inspire her, like a photo of her mom, Rose. Aarti’s favorite thing about the kitchen, though, is that it sits in the middle of the house so she can hang out with her husband Brendan and daughters Eliyah, 7, and Moses, 5, while she cooks. “The kitchen is the center of our lives,” she says. 38

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Spices on hand Aarti’s masala dabba contains some of her most used spices like turmeric, paprika, cumin seeds, cumin powder, black mustard seeds and garam masala. She turns to it often when she’s making dishes like kheema and roasted vegetables.

Floating shelves Aarti picked open shelving to showcase more of the tile backsplash. She displays some of her prized possessions here, like her milk-glass vase collection.

DHANRAJ EMANUEL.

A good sign Aarti’s friends Ashley and Ross Steeves created this sign for the launch party of her cookbook Aarti Paarti in 2014. The letters light up!

Turn the page to get Aarti’s look.

in the know

Get the Look Tile reminds Aarti of her hometown of Mangalore, India, where it’s common on floors and roofs. She arranged these Victory Emerald Hex Cement Tiles in a vertical pattern, but you can configure them other ways, too. $11 per square foot; ziatile.com

This Barista Express was a birthday gift from Brendan’s uncle. “I was like, what is this family I’ve married into? This is awesome!” Aarti says. She uses it daily to make matcha lattes and decaf Americanos. $700; breville.com

To keep the focus on the colorful backsplash, Aarti chose mostly neutral finishes and hardware, including this Elements by Hardware Resources Stanton 5" Bar Pull. $8.50; wayfair.com

The floral melamine mixing bowls on Aarti’s shelves were a thrift-store find. This Pioneer Woman Country Garden Melamine Mixing Bowl Set is just as charming. $30; walmart.com

4-Ounce Tapered Eco Mason She likens her spice drawer to an Framed Felt Letter Board is similar. $32; crateandbarrel.com

FOOD NETWORK MAGAZINE

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$1 each; specialtybottle.com

SPICE DRAWER: DHANRAJ EMANUEL.

54 jars!

Certain trademarks used under license from the Procter & Gamble Company or its affiliates.

g Lesbian Fla

Asexual Flag

Bisexual Flag

Transgender Flag

Intersex Flag

Flag Nonbinary

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

g Fla e d i s Pr res g o Pr

To learn more about how to support the LGBTQ+ community year-round, visit glaad.org.

Which one of these flag cookies represents LGBTQ+ Pride Month? The correct answer is all of them! The original rainbow flag, designed by late artist-activist Gilbert Baker, debuted in 1978—nine years after the Stonewall Riots—and has evolved into a powerful symbol of LGBTQ+ pride. But over the decades, more flags have been introduced to even further champion individuality. “The reality is how big, broad and diverse our LGBTQ+ community is,” says Ross Murray, senior director of education and training at the GLAAD Media Institute. “Each one of these groups falls under the LGBTQ+ umbrella and is really distinct in its own way.” Various designs (like the ones above, and more) now fly high during Pride Month and beyond. Check out these examples— and decorate some cookies to show your pride. —Cory Fernandez

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FOOD NETWORK MAGAZINE

fun cooking

Cheers to

Lemonade! Turn the ultimate summer drink into a tasty cocktail.

Frozen Strawberry-Gin Lemonade

Spiked Arnold Palmers The classic lemonade–iced tea combo was named after golfer Arnold Palmer in the 1960s—it was his go-to drink. Our version has a secret ingredient: vodka!

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PHOTOS: MIKE GARTEN; DRINK STYLING: ROSCOE BETSILL; PROP STYLING: CHRISTINA LANE.

A garnish like this one isn’t just for looks: When you twist a lemon peel, it releases citrusy oils that add ﬂavor to the drink.

Sparkling Rosé Lemonade This drink is sweet, tart and spicy—the rim of the glass is coated with a mix of sugar, lemon zest and crushed peppercorns.

Beer-Bourbon Lemonade Keep this pint extra cold with lemon-beer ice cubes: Mix beer, lemonade and small lemon slices and freeze in an ice cube tray.

Raspberry-Rum Lemonade To give this drink its pretty pink color, muddle raspberries in a pitcher until they’re juicy—and add some whole berries to each glass.

FROZEN STRAWBERRY-GIN LEMONADE MAKES: 2 drinks

8 ⅓ ⅓ ½

ounces strawberries (about 1½ cups) cup sugar cup fresh lemon juice (from 2 lemons), plus lemon twists for garnish cup gin

1. Hull the strawberries and place on a plate. Freeze until ﬁrm, at least 1 hour.

2. Meanwhile, make a simple syrup: Heat ⅓ cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool. 3. Combine the simple syrup, frozen strawberries, 1½ cups ice, the lemon juice and gin in a blender. Blend until thick and smooth. 4. Pour the drink into glasses. Garnish each with a lemon twist.

SPIKED ARNOLD PALMERS MAKES: 6 drinks

8 1 1

orange pekoe tea bags cup sugar cup fresh lemon juice (from 6 to 8 lemons), plus lemon slices for garnish 1½ cups vodka Fresh mint, for garnish 1. Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water. Let steep about 10 minutes. Discard the tea bags.

2. Pour half of the tea into ice cube trays and freeze until ﬁrm, 3 hours. Refrigerate the rest. 3. Make a simple syrup: Heat 1 cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool. 4. Stir 1 cup of the simple syrup, the lemon juice, 5 cups cold water and the vodka into the pitcher of chilled tea. Add the tea ice cubes. 5. Pour the drink into glasses. Garnish with lemon slices and mint.

BEER-BOURBON LEMONADE MAKES: 8 drinks

5¾ 4 2 1½

cups lemonade 12-ounce bottles lager lemons, sliced and quartered cups bourbon

1. Mix 1½ cups lemonade, 1 bottle beer and the lemons in a bowl. Pour into ice cube trays and freeze until ﬁrm, 3 hours. 2. Mix the remaining 4¼ cups lemonade, 3 bottles beer and the bourbon in a pitcher. 3. Fill beer mugs or tall glasses with the lemon ice cubes. Pour in the drink.

RASPBERRY-RUM LEMONADE MAKES: 4 drinks

Zest of 4 lemons (in wide strips), plus 2 cups fresh lemon juice, plus lemon slices for garnish 3 cups raspberries ½ cup sugar 1½ cups dark rum 2 cups sparkling white wine

1. Muddle the lemon zest, 2 cups raspberries and the sugar in a pitcher using a wooden spoon. 2. Add the lemon juice, rum, remaining 1 cup raspberries and some lemon slices to the pitcher. Stir in the sparkling wine. 3. Fill glasses with ice. Pour in the drink and garnish with more lemon slices.

SPARKLING ROSÉ LEMONADE MAKES: 6 drinks

1 2 1 2¼ ¾ 1

FOOD NETWORK MAGAZINE

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tablespoon pink peppercorns teaspoons sugar teaspoon finely grated lemon zest cups pink lemonade, chilled cup gin 750-ml bottle sparkling rosé, chilled

1. Combine the peppercorns, sugar and lemon zest in a shallow bowl. Smash with the back of a wooden spoon until the peppercorns are crushed. Moisten the rims of tall glasses with a little lemonade, then dip in the peppercorn mixture. 2. Combine the lemonade, gin and sparkling rosé in a pitcher. Pour into the glasses.

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

Make the best meat-mushroom burger and you could win $10,000!

Recipe Contest

Blended Burger

The

$10,00 0 Prize

SECRET INGREDIENT:

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

These wholesome veggies make your favorite meaty dishes even better.

in partnership with

mushroomcouncil.com | @mushroomcouncil

For burgers and meatballs, use about 25 percent mushrooms and 75 percent meat. For tacos and sloppy Joes, a 50-50 blend works best. If you’re making chili, try up to 70 percent mushrooms.

BEEF-MUSHROOM TACOS

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6

FOR THE FILLING 3 dried guajillo chile peppers ½ white onion, roughly chopped 2 cloves garlic, smashed 1 tablespoon vegetable oil 1 pound oyster mushrooms, finely chopped 1 pound ground beef 1 tablespoon ground cumin 2 teaspoons chili powder Kosher salt and freshly ground pepper FOR THE PICO DE GALLO 1 avocado, chopped 1 medium tomato, chopped ½ white onion, chopped ½ jalapeño pepper, seeded and finely chopped 2 tablespoons fresh lime juice, plus lime wedges for serving 1 cup roughly chopped fresh cilantro Kosher salt and freshly ground pepper TO ASSEMBLE 24 corn tortillas, warmed Crumbled queso fresco, for topping Lime wedges, for serving RECIPES BY

1. Make the ﬁlling: Put the chiles in a medium bowl and cover with boiling water. Cover with plastic wrap and let sit until the chiles are soft, about 20 minutes. 2. Meanwhile, make the pico de gallo: Combine the avocado, tomato, onion, jalapeño, lime juice and cilantro in a medium bowl; season with salt and pepper. Set aside. 3. Drain the chiles, reserving 1 cup of the soaking liquid. Remove the stems. Puree the chiles with the reserved soaking liquid, onion and garlic in a blender until smooth. 4. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook until tender and dry, about 6 minutes. Stir in the beef and cook, breaking up the meat with a wooden spoon, until browned, cooked through and dry, 7 to 8 minutes. 5. Stir in the chile puree, cumin, chili powder and 1 teaspoon each salt and pepper. Reduce the heat to low and simmer until thickened and dry, about 6 minutes. 6. Serve the ﬁlling in double tortillas and top with the pico de gallo and queso fresco. Serve with lime wedges.

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

FOOD NETWORK MAGAZINE

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SPAGHETTI WITH BEEF-PORK-MUSHROOM MEATBALLS ACTIVE: 35 min l TOTAL: 1 hr 10 min l SERVES: 4 to 6

FOR THE MEATBALLS 3 tablespoons extra-virgin olive oil 8 ounces portobello mushroom caps (about 3), finely chopped Kosher salt and freshly ground pepper 1 shallot, finely chopped 2 cloves garlic, minced 8 ounces ground beef 8 ounces ground pork 1 large egg ½ cup ricotta cheese ¼ cup breadcrumbs ¼ cup grated parmesan cheese ¼ cup finely chopped fresh parsley FOR THE SAUCE AND SPAGHETTI 3 tablespoons extra-virgin olive oil 6 cloves garlic, thinly sliced 2 28-ounce cans whole peeled San Marzano tomatoes, crushed ¾ teaspoon dried oregano ¼ teaspoon red pepper flakes Kosher salt and freshly ground pepper 1 pound spaghetti Grated parmesan cheese and fresh basil, for topping 1. Make the meatballs: Preheat the oven to 400˚ and line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Move the mushrooms to one side of the skillet, then add the remaining 1 tablespoon olive oil, the shallot and garlic to the open space. Cook, stirring, until softened, about 1 minute, then stir into the mushrooms. Remove to a plate and let cool. IN PARTNERSHIP WITH

2. Combine the beef, pork, egg, ricotta, breadcrumbs, parmesan, parsley, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the mushrooms and mix with your hands until just combined. Form into 1½-inch meatballs (16 to 18) and arrange on the baking sheet. Bake until cooked through and lightly browned, about 12 minutes. 3. Meanwhile, make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook until lightly golden, about 2 minutes. Add the tomatoes, oregano, red pepper ﬂakes, ½ teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring and scraping the bottom of the pot occasionally, until slightly thickened, about 15 minutes. 4. Add the meatballs to the sauce and simmer until they absorb some of the sauce, 15 to 20 minutes. Season with salt and pepper. 5. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Divide among bowls and top with the meatballs; sprinkle with parmesan and basil.

BEEF-MUSHROOM SLOPPY JOES 2

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

tablespoons extra-virgin olive oil, plus more for brushing 1 small green bell pepper, finely chopped ½ yellow onion, finely chopped 3 cloves garlic, minced ¾ pound cremini mushrooms, finely chopped ¾ pound ground beef Kosher salt and freshly ground pepper 1 cup ketchup 2 tablespoons tomato paste 4 teaspoons packed dark brown sugar 1 tablespoon balsamic vinegar 2 teaspoons Worcestershire sauce 1 tablespoon chili powder 2 teaspoons mustard powder 1 teaspoon paprika 4 brioche rolls, split Diced white onions, shredded cheddar, sliced jalapeños and sliced pickles, for serving

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1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the bell pepper and yellow onion and cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Add the garlic and cook 1 minute. Stir in the mushrooms, beef and ½ teaspoon each salt and pepper. Cook, breaking up the beef with a wooden spoon, until the mushrooms and beef are browned and cooked through, 6 to 7 minutes; pour off any fat or liquid from the skillet. 2. Meanwhile, whisk the ketchup, tomato paste, brown sugar, vinegar, Worcestershire sauce, chili powder, mustard powder, paprika, ½ teaspoon each salt and pepper and ¾ cup water in a medium bowl. Stir into the beef-mushroom mixture and bring to a simmer. Reduce the heat to medium low and simmer until thickened, about 5 minutes. 3. Heat a separate large nonstick skillet over medium heat. Brush the cut sides of the rolls with olive oil and toast in the skillet until golden, about 2 minutes. Serve the beef-mushroom mixture on the rolls and top with white onions, cheddar, jalapeños and pickles.

CHICKEN-MUSHROOM LETTUCE WRAPS ACTIVE: 45 min l TOTAL: 45 min l SERVES: 4

⅓ 3 2 4

cup low-sodium soy sauce tablespoons rice vinegar tablespoons honey teaspoons sambal oelek (or other chili-garlic sauce) 3 tablespoons vegetable oil 4 scallions, thinly sliced (white and green parts separated) 4 large cloves garlic, minced 4 teaspoons finely chopped fresh ginger 1 pound shiitake mushrooms, finely chopped 1 pound ground chicken Kosher salt and freshly ground pepper ½ cup canned water chestnuts, drained and chopped 2 heads butter lettuce, separated into leaves (about 20) Sliced radishes, cucumbers and chiles, Sriracha, chopped peanuts, cilantro leaves and lime wedges, for serving 1. Whisk the soy sauce, rice vinegar, honey and sambal oelek in a small bowl. Set aside. 2. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the scallion whites, garlic and ginger and cook, stirring, until the scallions are softened, 2 minutes. 3. Increase the heat to medium high and add the mushrooms, chicken and a big pinch each of salt and pepper. Cook, breaking up the chicken with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Continue to cook, stirring occasionally, until the liquid from the mushrooms has evaporated, about 3 minutes. Stir in the water chestnuts and soy sauce mixture. Cook, stirring occasionally, until most of the liquid has been absorbed, 3 to 4 minutes. Season with salt and pepper. 4. Spoon the chicken-mushroom mixture onto the lettuce leaves and top with radishes, cucumbers, chiles, Sriracha, peanuts, cilantro and scallion greens. Serve with lime wedges. IN PARTNERSHIP WITH

FOR THE SAUCE 1½ teaspoons Sichuan peppercorns ¼ cup Chinese chili oil with sediment (such as Lee Kum Kee Chiu Chow Style) 2 tablespoons Chinese sesame paste, stirred well 4 teaspoons light soy sauce (not low-sodium) 1 teaspoon dark soy sauce 2 teaspoons Chinkiang vinegar (black rice vinegar) FOR THE NOODLES 10 ounces dry Chinese wheat noodles, preferably thin (such as chow mein) 2 small heads baby bok choy, trimmed and leaves separated FOR THE TOPPING 2 tablespoons vegetable, peanut or corn oil 6 ounces mixed mushrooms, such as beech, white button, royal trumpet and cremini, finely chopped 2 tablespoons preserved Chinese mustard greens (ya cai or zha cai), rinsed and patted dry 2 ounces ground pork 1 tablespoon sweet bean paste 2 teaspoons Shaoxing rice wine Thinly sliced scallions, for topping FOOD NETWORK MAGAZINE

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1. Make the sauce: Cook the peppercorns in a large dry wok or skillet over medium heat, stirring occasionally, until toasted, 2 to 3 minutes. Remove the toasted peppercorns to a medium bowl and let cool, then coarsely crush with the bottom of a measuring cup. Stir in the chili oil, sesame paste, light soy sauce, dark soy sauce and vinegar; divide between 2 large serving bowls and set aside. 2. Make the noodles: Bring a medium saucepan of water to a boil. Add the noodles and cook as the label directs, adding the bok choy leaves during the last minute of cooking and stirring to wilt. Reserve ⅓ cup cooking water, then drain. 3. Meanwhile, make the topping: Heat the vegetable oil in the wok or skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally at ﬁrst and then more often, until dry and browned, 6 to 9 minutes. Add the mustard greens and stir-fry, 1 minute. Make a space in the center of the mixture and add the pork. Cook, breaking up the meat with a wooden spoon and stirring in the mushrooms and greens, until browned and cooked through, 2 minutes. Add the bean paste and cook, stirring, until lightly toasted and the mixture is well coated, about 1 minute. Remove from the heat and stir in the wine. 4. Add 1 tablespoon of the reserved cooking water to each bowl of sauce, then top with the noodle mixture. Add the mushroom-pork topping and toss, adding more cooking water if needed. Sprinkle with scallions. IN PARTNERSHIP WITH

TURKEY-MUSHROOM CHILI 5 tablespoons extra-virgin olive oil 1¼ pounds mixed white and cremini mushrooms (two 10-ounce packages), trimmed and finely chopped 1 onion, chopped 2 small poblano peppers, seeded and thinly sliced 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander ½ teaspoon dried oregano 1 canned chipotle chile in adobo, finely chopped Kosher salt and freshly ground pepper 8 ounces ground turkey 2 cups low-sodium chicken broth 1 15-ounce can cannellini beans (undrained) 1 7-ounce can diced green chiles 1 cup frozen fire-roasted corn ½ cup chopped fresh cilantro, plus whole leaves for topping Juice of ½ lime Shredded cheddar cheese, sour cream and pickled jalapeños, for topping

ACTIVE: 45 min l TOTAL: 1 hr 20 min l SERVES: 6

1. Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add half of the mushrooms and spread in a single layer. Cook, stirring occasionally, until lightly browned and dry, 8 minutes. Remove the mushrooms to a plate with a slotted spoon. Repeat with 2 more tablespoons oil and the remaining mushrooms; remove to the plate with the other mushrooms. 2. Add the remaining 1 tablespoon olive oil and the onion, poblanos and garlic to the pot. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add the cumin, coriander, oregano, chipotle, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, 1 to 2 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, 3 to 5 minutes. Stir in the mushrooms and season with 1 teaspoon salt and a few grinds of pepper. 3. Add 2 cups water, the chicken broth, beans (with their liquid) and green chiles to the pot. Bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Add the corn and cook until warm, about 5 minutes. Remove from the heat and stir in the chopped cilantro and lime juice; season with salt and pepper. 4. Divide the chili among bowls and top with shredded cheddar, sour cream, pickled jalapeños and cilantro leaves.

KARDEA BROWN’S SOUTHERN MUSHROOM-BEEF BURGERS ACTIVE: 45 min l TOTAL: 45 min l SERVES: 6

FOR THE PIMIENTO CHEESE 8 ounces extra-sharp yellow cheddar cheese, shredded 4 ounces white cheddar cheese (preferably Vermont cheddar), shredded 8 ounces cream cheese, softened 4 ounces diced pimientos, drained and liquid reserved 3 tablespoons mayonnaise 1 tablespoon finely chopped fresh chives 1 teaspoon garlic powder ½ teaspoon cayenne pepper ½ teaspoon smoked paprika Kosher salt and freshly ground black pepper FOR THE PATTIES 2¼ pounds 80/20 Angus beef 12 ounces baby bella (cremini) mushrooms, finely chopped 2 tablespoons Worcestershire sauce 1 tablespoon onion powder 1 tablespoon smoked paprika 1 tablespoon garlic powder Kosher salt and freshly ground black pepper 6 potato buns, split Melted butter, for brushing

“Mushrooms have a natural umami flavor and a meaty texture, so they blend well with ground beef. I love the combination!”

FOR THE SAUCE AND TOPPINGS ⅓ cup mayonnaise ⅓ cup barbecue sauce (smoky sauces work best) Lettuce, sliced beefsteak tomatoes, sliced red onions and bread-and-butter pickles, for serving

pepper. Form into 6 extra-large patties, about 8 ounces each. Make a little indentation in the center of each patty. 3. Preheat a grill pan to medium-high heat. Grill the patties for 4 minutes on each side, or until the internal temperature reaches 150˚ to 155˚ (I like my burger medium well), topping each patty with a large dollop of the pimiento cheese during the last 1 to 2 minutes of cooking. If you like your patties more on the rare side, 1. Make the pimiento cheese: In a bowl, take them off the grill when the internal temperature mix both cheddars, the cream cheese, reaches 140˚. Remove the patties and cover with foil for pimientos, mayonnaise, chives, garlic about 5 minutes. While the burgers rest, slather the buns powder, cayenne and paprika. Season with with melted butter and place them on the grill for about salt and black pepper. Add the reserved pimiento liquid to loosen slightly. Cover and a minute (keep an eye on them to avoid burning). 4. Make the sauce: Mix the mayonnaise and barbecue refrigerate until ready to serve. 2. Make the patties: In a bowl, combine the sauce in a small bowl. To assemble the burgers, spread the barbecue mayonnaise on the bottom buns. Top beef, mushrooms, Worcestershire sauce, with the lettuce and tomatoes. Add the burgers, red onions onion powder, paprika, garlic powder, and pickles. Place the bun tops on the burgers. 1½ teaspoons salt and 1 tablespoon black FOOD NETWORK MAGAZINE

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IN PARTNERSHIP WITH

Mushrooms are rich in umami—they have a deep savory flavor that’s almost meaty. Parmesan cheese, soy sauce, anchovies and miso are similarly intense, but mushrooms are unique: They’re meaty in both flavor and texture. The umami is more pronounced in cooked mushrooms than raw ones.

Umami All Around

Plant-based eating is on the rise, but that doesn’t mean everyone wants to stop eating meat—in fact, almost 90 percent of people who eat meat alternatives aren’t vegetarian or vegan! Blending is a great middle ground: Mix part ground meat and part finely diced mushrooms so you get extra veggies on your plate but you don’t lose out on all that meaty flavor. Find more ways to blend in this pull-out booklet.

why blend?

Use the tips on this page as a guide and create your own blended burger (we suggest a combo of 25 percent mushrooms and 75 percent meat).

Go to foodnetwork.com/ blendedburgercontest before June 25 and enter your recipe and photo for a chance to win one of two $10,000 prizes!

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches, cook the patties for 1½ minutes per side for medium doneness. Serve on buns with your favorite toppings.

Cook the patties

mushroomcouncil.com | @mushroomcouncil

in partnership with

Open to legal residents of the 50 United States and Washington, DC, age 21 or older. Void where prohibited. Contest ends at 9 p.m. ET on June 25, 2021. For full official rules and to enter, visit foodnetwork.com/blendedburgercontest. Sponsored by Discovery Communications, LLC, 8403 Colesville Road, Silver Spring, MD 20910.

Add 1½ pounds ground meat to the cooled mushrooms and gently mix until combined. Form into six 4-inch patties (about ½ inch thick) and season both sides with salt and pepper.

Finely chop 8 ounces mushrooms (such as cremini or button) with a chef’s knife or in a food processor. To cook, sauté in vegetable oil in a large nonstick skillet over medium-high heat, stirring, until lightly browned, about 4 minutes; season with salt and pepper. Transfer to a large bowl; let cool.

Enter the Contest!

Blend with meat

Prep your mushrooms

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PASS THE Try these snacks and you’ll want to put the spicy-sweet condiment on everything.

–

Dredge 2 pounds wings in a mix of ¼ cup ﬂour, 2 teaspoons kosher salt, ½ teaspoon each onion powder and garlic powder and ¼ teaspoon cayenne. Working in batches, fry the wings in 350˚ vegetable oil until browned, 8 to 12 minutes. Remove and drain on a rack set on a baking sheet. Whisk 3 tablespoons melted butter with ¼ cup hot honey, 1½ tablespoons cider vinegar and

Cut a slit into 24 pitted dates and stuff each with ½ teaspoon goat cheese. Cut 12 strips thick-cut bacon in half; wrap each around a stuffed date and secure with a toothpick. Put on a rack set on a rimmed baking sheet and bake at 375˚ until the bacon is crisp, about 25 minutes. Drizzle with hot honey.

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PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

If You Like

PIÑA COLADA “NICE” CREAM ACTIVE: 10 min l TOTAL: 20 min (plus 8 hr freezing) l SERVES: 6 to 8

1 1 1

JESSICA D’AMBROSIO, MELISSA GAMAN AND KHALIL HYMORE

RECIPES BY

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16-ounce bag frozen pineapple chunks 15-ounce can cream of coconut cup sweetened shredded coconut

1. Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.

2. Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until ﬁrm, at least 8 hours or overnight. 3. Meanwhile, toast the coconut for topping: Preheat the oven to 325˚. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool. 4. Scoop the “nice” cream into bowls and top with the toasted coconut.

PHOTOS: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS.

Transport yourself to the beach with a pineapple-coconut treat.

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PIÑA COLADA CUPCAKES ACTIVE: 45 min l TOTAL: 2½ hr l MAKES: 12

FOR THE PINEAPPLE CURD ½ cup granulated sugar ½ cup pineapple juice ¼ teaspoon kosher salt 2 large eggs, plus 2 egg yolks 2 tablespoons unsalted butter 1 tablespoon white rum (optional) FOR THE CUPCAKES 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon kosher salt 1 stick unsalted butter, at room temperature ¾ cup granulated sugar ¼ cup packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract ½ cup whole milk FOR THE FROSTING 1½ sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners’ sugar ½ teaspoon coconut extract 3 tablespoons whole milk 1½ cups sweetened shredded coconut

1. Make the pineapple curd: Whisk the granulated sugar, pineapple juice and salt in a medium saucepan. Whisk in the eggs and egg yolks until combined. Cook over medium heat, whisking constantly and reducing the heat if the mixture starts bubbling too much, until the curd is the consistency of pudding, 7 to 8 minutes (you should have a little over 1 cup). 2. Remove from the heat and whisk in the butter and rum (if using). Strain the curd through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until completely cooled, about 2 hours. 3. Meanwhile, make the cupcakes: Preheat the oven to 350˚. Line 12 muffin cups with paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl. Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the eggs,

These cupcakes are filled with pineapple curd!

one at a time, then beat in the vanilla. With the mixer on medium speed, beat in half of the flour mixture, then the milk, then the remaining flour mixture until combined. 4. Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely. 5. Make the frosting: Combine the butter and confectioner’s sugar in a large bowl; beat with a mixer on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add the coconut extract and milk; beat until smooth. 6. Using a paring knife, cut a slit in the top of each cupcake, cutting about three-quarters of the way down. Fill a piping bag with the pineapple curd; pipe the curd into the slit in each cupcake. Fill another piping bag with the frosting and pipe onto the cupcakes (or spread the frosting on the cupcakes). Top with the shredded coconut.

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PIÑA COLADA CHEESECAKE BARS ACTIVE: 45 min l TOTAL: 4½ hr (plus overnight chilling) l MAKES: 12

FOR THE CRUST 3 tablespoons unsalted butter, melted, plus more for the pan 16 to 18 shortbread cookies, finely ground (about 1 cup) 1 tablespoon sugar FOR THE FILLING 2 8-ounce packages cream cheese, at room temperature ⅓ cup cream of coconut ⅓ cup sugar Pinch of salt 2 large eggs, at room temperature ¼ cup sour cream 1 teaspoon coconut extract FOR THE TOPPING 1 cup chopped dried pineapple 1 8-ounce can crushed pineapple in juice 2 tablespoons cream of coconut 1 tablespoon fresh lemon juice ⅔ cup water

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1. Make the crust: Preheat the oven to 350˚. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚. 2. Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.

3. Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours. 4. Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes. 5. Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight. 6. Remove the bars from the pan, peel off the foil and cut into pieces.

GET AHEAD OF ECZEMA AND SHOW MORE SKIN DUPIXENT is a breakthrough biologic treatment that targets a key source of inflammation that can lead to uncontrolled moderate-to-severe eczema (atopic dermatitis). Approved for ages 6 and up.

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*In a clinical trial at week 16, 59% of adults taking DUPIXENT + topical corticosteroids (TCS) had significantly less itch vs 20% on TCS only; 39% saw clear or almost clear skin vs 12% on TCS only. 36% saw clear or almost clear skin at week 52 vs 13% on TCS only.

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Tell your healthcare provider about all the DUPIXENT is a prescription medicine used to treat medicines you take, including prescription people aged 6 years and older with moderate- and over-the-counter medicines, vitamins and to-severe atopic dermatitis (eczema) that is herbal supplements. not well controlled with prescription therapies Especially tell your healthcare provider if you used on the skin (topical), or who cannot are taking oral, topical or inhaled corticosteroid use topical therapies. DUPIXENT can be medicines or if you have atopic dermatitis and used with or without topical corticosteroids asthma and use an asthma medicine. o mo| It is not known if DUPIXENT is safe and change or stop your corticosteroid medicine or effective in children with atopic dermatitis under other asthma medicine without talking to your healthcare provider. This may cause other symptoms 6 years of age. that were controlled by the corticosteroid !$ $ " $+ ! $ medicine or other asthma medicine to come back. o mo| v; if you are allergic to dupilumab or & * $ 1-m 1- v; to any of the ingredients in DUPIXENT®. v;ubo v vb7; ;==;1|vķ bm1Ѵ 7bm]ĺ ;=ou; vbm] & * $ķ |;ѴѴ o u _;-Ѵ|_1-u; ѴѴ;u]b1 u;-1|bomv Ő_ r;uv;mvb|b b| őķ bm1Ѵ 7bm] ruo b7;u -0o | -ѴѴ o u l;7b1-Ѵ 1om7b|bomvķ - v; ;u; u;-1|bom hmo%m -v -m-r_ Ѵ-'bv Stop bm1Ѵ 7bm] b= o ĺ have eye problems; have a using DUPIXENT and tell your healthcare provider parasitic (helminth) infection; are scheduled to or get emergency help right away if you get any receive any vaccinations. You should not receive of the following symptoms: breathing problems, a “live vaccine” if you are treated with DUPIXENT; fever, general ill feeling, swollen lymph nodes, are pregnant or plan to become pregnant. It is not swelling of the face, mouth and tongue, hives, known whether DUPIXENT will harm your unborn itching, fainting, dizziness, feeling lightheaded baby. There is a pregnancy exposure registry for (low blood pressure), joint pain, or skin rash. women who take DUPIXENT during pregnancy to collect information about the health of you ; ruo0Ѵ;lv Tell your healthcare provider if and your baby. Your healthcare provider can you have any new or worsening eye problems, enroll you or you may enroll yourself. To get more including eye pain or changes in vision. information about the registry call 1-877-311-8972 $_; lov| 1ollom vb7; ;==;1|v bm r-|b;m|v or go to https://mothertobaby.org/ongoing- %b|_ -|orb1 7;ul-|b|bv bm1Ѵ 7; injection site study/dupixent/; are breastfeeding or plan to reactions, eye and eyelid inflammation, including breastfeed. It is not known whether DUPIXENT redness, swelling, and itching, and cold sores passes into your breast milk. in your mouth or on your lips.

Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Us e D U PI X EN T e x a c t l y as p re s cr ib e d . Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it. DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. o mo| try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver. Ѵ;-v; v;; ub;= " ll-u om m;'| r-];

YOU MAY BE ELIGIBLE FOR AS LITTLE AS A $0 COPAY.† Ɛ҃ѶƓƓ҃ & * $ ҐƐ҃ѶƓƓ҃ƒѶƕ҃ƓƖƒѵґ †

$ " " $ "&! Not valid for prescriptions paid, in whole or in part, by Medicaid, Medicare, VA, DOD, TRICARE, or other federal or state programs, including any state pharmaceutical assistance programs. Program has an annual maximum of $13,000. Additional terms and conditions apply.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 6 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. • DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis. • It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 years of age. Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. – Pregnancy Exposure Registry. There is a pregnancy exposure registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about the health of you and your baby. Your healthcare provider can enroll you in this registry. You may also enroll yourself or get more information about the registry by calling 1 877 311-8972 or going to https://mothertobaby.org/ongoing-study/dupixent/. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements. Especially tell your healthcare provider if you: • are taking oral, topical, or inhaled corticosteroid medicines • have atopic dermatitis and asthma and use an asthma medicine Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine or other asthma medicine to come back. How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes and pre-filled pens. • Use DUPIXENT exactly as prescribed by your healthcare provider. • Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it. • DUPIXENT comes as a single-dose pre-filled syringe with needle shield or as a pre-filled pen. • DUPIXENT is given as an injection under the skin (subcutaneous injection). • If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver.

• If your dose schedule is every other week and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection. • If your dose schedule is every 4 weeks and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, start a new every 4 week dose schedule from the time you remember to take your DUPIXENT injection. • If you inject more DUPIXENT than prescribed, call your healthcare provider right away. • Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to. What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. • Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision. The most common side effects of DUPIXENT in patients with atopic dermatitis include: injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, and cold sores in your mouth or on your lips. The following additional side effects have been reported with DUPIXENT: facial rash or redness. Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them. This is a brief summary of the most important information about DUPIXENT for this use. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals. For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT® is a registered trademark of Sanofi Biotechnology / ©2021 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved. Issue Date: January 2021

DUP.21.03.0281

The 15 Best Hand Sanitizers Of 2020

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PHOTOS: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS.

Creamsicle lovers, this giant pop is for you.

here’s nothing quite like an old-school Creamsicle from the ice cream truck— except maybe this jumbo version! To make the giant pop, we sandwiched orange sherbet between two layers of vanilla cake and covered it in a homemade marshmallow fondant. The oversize stick is just a wooden spatula! Turn the page for the how-to.

GIANT CREAMSICLE CAKE ACTIVE: 1 hr l TOTAL: 2 hr 45 min SERVES: 10 to 12

15- to 16-ounce box vanilla cake mix (plus required ingredients) 1 1½-quart rectangular carton orange sherbet 1 16-ounce tub white frosting 1 10-ounce bag mini marshmallows ¼ cup water Red and yellow food coloring 2 1-pound boxes confectioners’ sugar 4 tablespoons unsalted butter, softened

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HOW TO

1 Preheat the oven to 350˚. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.

4 Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.

7 Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.

fun cooking MAKE THE GIANT CREAMSICLE CAKE

2 Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a ¾-inch strip from each long side. Reserve the trimmings (you’ll have 4 strips).

5 Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.

8 Slowly beat all but ½ cup confectioners’ sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners’ sugar–dusted surface until large enough to cover the entire cake.

3 Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.

6 Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.

9 Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

JUNE 2021

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FOOD NETWORK MAGAZINE

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

RECIPES BY

JUNE 2021

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weeknight cooking

FLANK STEAK WITH BALSAMIC ROASTED EGGPLANT

SWORDFISH SCHNITZEL WITH RADICCHIO SALAD

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

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

2 eggplants (10 to 12 ounces each), cut into ¾-inch cubes 1 red onion, cut into ¼-inch-thick wedges 5 tablespoons extra-virgin olive oil Kosher salt ½ teaspoon red pepper flakes 3 tablespoons balsamic vinegar ½ cup oil-packed sun-dried tomatoes, drained 1 clove garlic, smashed and peeled 2 teaspoons fresh lemon juice 1 1¼-pound flank steak, halved lengthwise then crosswise Freshly ground pepper 2 teaspoons herbes de Provence 1 cup torn fresh basil

½ red onion, thinly sliced 2 8-ounce swordfish steaks (1 to 1½ inches thick) ¼ cup all-purpose flour 2 large eggs, lightly beaten ¾ cup breadcrumbs Kosher salt and freshly ground pepper 4 slices thick-cut bacon 3 tablespoons extra-virgin olive oil, plus more as needed 1 head radicchio, torn into large pieces 1 small head butter lettuce, torn 2 tablespoons red wine vinegar 1 tablespoon spicy brown or dijon mustard

1. Put a rimmed baking sheet in the oven and preheat to 450˚. Combine the eggplant, red onion, ¼ cup olive oil, ¾ teaspoon salt and the red pepper ﬂakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently. 2. Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it’s too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed. 3. Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes. 4. Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture.

1. Put the red onion in a small bowl and cover with ice water; set aside. Using a sharp knife, slice each swordfish steak in half horizontally to make a total of 4 thin swordfish steaks. Place the fish between 2 sheets of plastic wrap and gently pound to ¼ to ½ inch thick with a meat mallet or heavy skillet. 2. Divide the flour, eggs and breadcrumbs among 3 shallow bowls. Season the breadcrumbs with 1 teaspoon salt and a few grinds of pepper. Dredge the fish in the flour, shaking off any excess. Dip in the eggs, then coat in the breadcrumbs. Transfer to a plate. 3. Cook the bacon in a nonstick skillet over medium-high heat, flipping, until crisp, 6 to 8 minutes. Remove to a paper towel–lined plate. Spoon 2 tablespoons of the bacon fat into a small bowl. 4. Add the olive oil to the skillet and return to medium heat. Add 2 swordfish steaks and cook until crisp, 2 to 3 minutes per side. Remove to a rack set on a baking sheet. Add more olive oil to the skillet if needed and repeat with the remaining 2 swordfish steaks. 5. Combine the radicchio and butter lettuce in a large bowl. Crumble the bacon into the salad. Drain the red onion, pat dry and add to the salad. Whisk the vinegar and mustard with the reserved bacon fat; toss with the salad. Divide the swordfish and salad among plates.

Per serving: Calories 460; Fat 28 g (Saturated 6 g); Cholesterol 91 mg; Sodium 589 mg; Carbohydrate 17 g; Fiber 5 g; Sugars 8 g; Protein 35 g

Per serving: Calories 480; Fat 26 g (Saturated 6 g); Cholesterol 180 mg; Sodium 1,122 mg; Carbohydrate 24 g; Fiber 2 g; Sugars 2 g; Protein 34 g

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JUNE 2021

PUT 2020 IN YOUR REARVIEW.

GORVING.COM

GO ON A REAL VACATION

CHEESY SPINACH OMELET SANDWICH ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

6 large eggs Kosher salt and freshly ground pepper 3 scallions, thinly sliced 1 tablespoon unsalted butter 4 cups baby spinach (about 2½ ounces) 1 baguette, cut crosswise into 4 pieces, each piece split open 6 to 8 slices provolone, cheddar or American cheese (about 4 ounces) 2 tablespoons mayonnaise-mustard blend 8 thin slices ham (about 4 ounces) Radishes and olives, for serving 1. Preheat the oven to 350˚. Whisk the eggs in a large bowl with ½ teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute. 2. Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt. 3. Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives. Per serving: Calories 450; Fat 21 g (Saturated 10 g); Cholesterol 322 mg; Sodium 1,410 mg; Carbohydrate 35 g; Fiber 2 g; Sugars 3 g; Protein 28 g

BRAISED CHICKEN WITH PRESERVED LEMON ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 cup basmati rice, rinsed 1 tablespoon extra-virgin olive oil 4 chicken thighs and 4 chicken drumsticks (about 2 pounds) Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 1 red bell pepper, thinly sliced 1 small onion, thinly sliced 1 large clove garlic, minced ½ cup dry white wine 1½ cups low-sodium chicken broth 1 jarred preserved lemon, thinly sliced and seeded Torn fresh dill, for topping 1. Preheat the broiler. Cook the rice as the label directs. Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper. Add to the skillet, skin-side down, and cook until golden, 6 to 8 minutes. Flip and cook until just browned on the other side, about 3 more minutes. 2. Transfer the chicken to a plate and pour off the excess fat from the skillet. Return the skillet to medium-high heat and add the butter; let melt. Add the bell pepper and onion and cook until just softened, about 4 minutes. Add the garlic and ½ teaspoon each salt and pepper and cook 1 more minute. Add the wine, scraping up any browned bits from the bottom of the pan. Stir in the chicken broth and preserved lemon slices and bring to a simmer. 3. Return the chicken to the skillet, skin-side up. Simmer until the chicken is cooked through and the liquid is reduced by half, about 10 minutes. Place the skillet under the broiler and cook until the chicken skin is crisp, 2 to 3 minutes. 4. Fluff the rice and divide among plates. Serve with the chicken, vegetable mixture and sauce from the skillet; top with dill. Per serving: Calories 470; Fat 18 g (Saturated 5 g); Cholesterol 155 mg; Sodium 545 mg; Carbohydrate 40 g; Fiber 3 g; Sugars 3 g; Protein 34 g

JUNE 2021

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weeknight cooking

CHARD AND BEANS WITH CHICKEN SAUSAGE ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

links fully cooked chicken-apple sausage (about 1 pound, 2 ounces total) 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 bunch Swiss chard 1 large leek (white and light green parts only), sliced Kosher salt and freshly ground pepper 1 15-ounce can cannellini beans, drained but not rinsed 4 cloves garlic, sliced ⅓ cup heavy cream ¼ cup low-sodium chicken broth 2 teaspoons white wine vinegar 2 tablespoons chopped fresh parsley 1. Preheat the oven to 425˚. Line a baking sheet with foil. Toss the sausages with 1 teaspoon olive oil on the pan and bake, turning occasionally, until browned and heated through, about 15 minutes. 2. Meanwhile, slice the chard stems and roughly chop the leaves. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and leek and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. 3. Add the beans and garlic to the skillet and cook, stirring, until softened, about 1 minute. Gradually add the chard leaves, stirring to wilt. Add the heavy cream and chicken broth and simmer until the vegetables are soft and the beans are creamy but not soupy, about 3 minutes, adding a few splashes of water if the pan seems dry. Remove from the heat and stir in the vinegar; season with salt and pepper. 4. Divide the beans and greens among shallow bowls. Slice the sausages and add to the bowls; sprinkle with the parsley. Per serving: Calories 490; Fat 31 g (Saturated 10 g); Cholesterol 127 mg; Sodium 1,822 mg; Carbohydrate 30 g; Fiber 9 g; Sugars 10 g; Protein 25 g

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JUNE 2021

CAVATAPPI WITH BROCCOLI SAUCE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt 3½ cups broccoli florets (about 10 ounces) 12 ounces cavatappi 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, finely chopped ¼ teaspoon red pepper flakes ½ cup grated pecorino-romano cheese, plus more for topping Freshly ground pepper 1 tablespoon fresh lemon juice 1. Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel–lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. 2. Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky. 3. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper ﬂakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes. 4. Add the pasta and ½ cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice. 5. Divide the pasta among bowls. Top with more cheese and drizzle with olive oil. Per serving: Calories 500; Fat 17 g (Saturated 6 g); Cholesterol 25 mg; Sodium 654 mg; Carbohydrate 67 g; Fiber 5 g; Sugars 4 g; Protein 20 g

STIR-FRIED RICE NOODLES WITH PORK CHOPS ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

MASOOR DAL WITH YOGURT ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

ounces thin rice noodles tablespoons vegetable oil thin-cut boneless pork chops (¼ inch thick; about 1¼ pounds total) Kosher salt and freshly ground pepper ¼ cup soy sauce 2 tablespoons sambal oelek, plus more for serving 1 2-inch piece fresh ginger, peeled and sliced into matchsticks 4 scallions, sliced (dark green parts separated) 4 ounces shiitake mushrooms, sliced 2 small carrots, thinly sliced on an angle 4 ounces snap peas, halved lengthwise

2 tablespoons vegetable oil 1 small onion, diced 2 tomatoes, chopped Kosher salt 3 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 1 tablespoon Madras curry powder 1¼ cups dried red lentils Freshly ground pepper ¼ cup plain yogurt ⅓ cup fresh cilantro, torn 1 to 2 Fresno chile peppers, thinly sliced 2 pieces naan, halved and warmed

1. Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl. 2. Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes. 3. Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

1. Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes. 2. Add the lentils and stir to coat with the tomato mixture. Add 3½ cups water and ½ teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add ¼ cup of water at a time to loosen. 3. Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.

8 3 8

Per serving: Calories 600; Fat 26 g (Saturated 6 g); Cholesterol 85 mg; Sodium 1,322 mg; Carbohydrate 56 g; Fiber 4 g; Sugars 3 g; Protein 37 g

Red lentils cook very quickly— which is why masoor dal is perfect for a weeknight.

Per serving: Calories 440; Fat 11 g (Saturated 1 g); Cholesterol 2 mg; Sodium 474 mg; Carbohydrate 67 g; Fiber 10 g; Sugars 4 g; Protein 20 g

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weeknight cooking

SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW

GRILLED SALMON KEBABS WITH KALE TABBOULEH

ACTIVE: 20 min l TOTAL: 7½ hr l SERVES: 4

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

1 onion, sliced 4 cloves garlic, finely chopped 1 cup barbecue sauce 1 1½- to 2-pound skinless, boneless turkey breast Kosher salt and freshly ground pepper 1 teaspoon paprika 1 teaspoon garlic powder 3 tablespoons mayonnaise 3 tablespoons apple cider vinegar, plus more if needed 1½ teaspoons sugar, plus more if needed 12 ounces shredded coleslaw mix Cornbread and pickles, for serving

1 1

1. Combine the onion, garlic, barbecue sauce and ½ cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours. 2. In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper. 3. Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste. 4. Divide the turkey and coleslaw among plates. Serve with cornbread and pickles. Per serving: Calories 460; Fat 11 g (Saturated 2 g); Cholesterol 117 mg; Sodium 1,491 mg; Carbohydrate 39 g; Fiber 3 g; Sugars 29 g; Protein 49 g

cup bulgur large bunch kale (about 10 ounces), leaves shredded 1 cup halved cherry or grape tomatoes Greek yogurt 2 scallions, thinly sliced makes a great ½ cup roughly chopped fresh mint healthy dip—just 2 lemons (1½ juiced, ½ cut into mix with grated wedges) cucumber, lemon 6 teaspoons extra-virgin olive oil, juice, salt and plus more for the grill pepper. 1 tablespoon ground cumin Kosher salt and freshly ground pepper 1½ pounds center-cut skinless salmon fillets, cut into 2-inch chunks ¾ cup nonfat Greek yogurt 1 Persian cucumber, grated 1. Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Cover with plastic wrap and refrigerate while you prepare the kebabs. 2. Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and ½ teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes. 3. While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges. Per serving: Calories 460; Fat 15 g (Saturated 3 g); Cholesterol 82 mg; Sodium 434 mg; Carbohydrate 38 g; Fiber 8 g; Sugars 4 g; Protein 46 g

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JUNE 2021

weeknight cooking

FENNEL-GARLIC POTATOES

GRILLED SCALLION POTATO SALAD

Boil 1½ pounds baby potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 teaspoon fennel seeds in a skillet with 3 tablespoons olive oil and ½ teaspoon kosher salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot. Add the fennel oil, chopped parsley, lemon juice, salt and pepper. Cover and shake to smash slightly.

Brush 1 thickly sliced onion and 1 bunch scallions with vegetable oil and season with salt. Grill, covered, 2 minutes for the scallions and 10 minutes for the onion; chop. Boil 1½ pounds halved baby red potatoes until tender, 10 to 15 minutes; drain. Mix ⅓ cup sour cream and 3 tablespoons each buttermilk and horseradish in a large bowl; stir in the potatoes, onion and scallions.

HERBED POTATOES AND TOMATOES

SALT-AND-VINEGAR SMASHED POTATOES

Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss.

Put 1½ pounds baby potatoes in a saucepan; cover with 2 cups water and 1½ cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, ﬂipping, until crisp all over, 15 to 20 minutes.

in partnership with

FOOD NETWORK MAGAZINE

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JUNE 2021

FENNEL POTATOES AND HERBED POTATOES: ANTONIS ACHILLEOS. SCALLION POTATO SALAD: RALPH SMITH.

Easy Potato Sides

3-Step Little Potato Salad

Easy as... 1

for five minutes in kit provided. Let cool.

chopped green onions, and 1/2 cup mayonnaise.

potatoes . Stir gently. Serve.

No-peel, no-chop, microwaveable potatoes. Easier than you thought. Scan here

LittlePotatoes.com/123

weeknight cooking

INSIDE THE

Test Kitchen Get the stories behind our latest batch of recipes.

THE PICKLE TO STOCK Next time you’re in the pickle aisle, grab a jar of preserved lemons: They pack a serious salty-tart punch. Recipe developer Khalil Hymore used preserved lemons to flavor the braised chicken on page 65, but you can also dice them up and add them to grains, salads or sautéed vegetables. Or serve them with cheese—they’re a great

HEALTH HACK OF THE

You don’t have to douse your favorite salty snacks in vinegar to give them

Melissa Gaman just added vinegar to

chickpeas, sprinkle them with vinegar powder—you can order it online.

Eggs can go from perfect to overcooked in seconds—so get them out of the pan as soon as they’re set and before they start browning. Otherwise they’ll continue to cook in the hot skillet. Put this tip to use with test kitchen director Steve Jackson’s omelet sandwich on page 65.

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JUNE 2021

SALT AND VINEGAR: GETTY IMAGES.

THE SECRET TO GREAT EGGS

PROMOTION

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GREATEST TOMATOES FROM EUROPE. THE ART OF PERFECTION PRESERVED FOR YOUR TABLE.

FOOD NETWORK™ 17-PC. BBQ TOOL SET It’s time to ﬁre up the grill! This BBQ tool set has everything you need to make family-favorite dishes all summer long. And it makes the best Father’s Day gift for your backyard hero.

European canned tomatoes are carefully grown for taste in a fertile land. Harvested at their peak of sweetness, then canned using modern technology: real masterpieces for you to enjoy! Discover more: greatesttomatoesfromeurope.com

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GET SPARKLING CLEAN DISHES Easily cross those dishes off your to-do list with Seventh Generation’s Dish Liquid—a grease-ﬁghting dish soap that’s Powered by Plants™ and gets the job done.

Sip, sip hooray! Summer is here and with it comes alfresco dining. This colorful ombre wine glass set is a refreshing addition to your glassware collection. It’s perfect for toasting to sunshine and good times. Get set for summer. Shop the full collection at Kohls.com/FoodNetwork.

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@foodnetworkmag For a deeper dive into creative recipes and tips from Food Network Magazine editors, follow us on Instagram. Don’t forget to tag us in all your re-creations!

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weeknight cooking

Pistachios Give yourself a boost with a protein-packed snack.

PISTACHIO ENERGY BALLS ACTIVE: 20 min l TOTAL: 1 hr l MAKES: 12 to 15

1. Preheat the oven to 375˚. Spread the pistachios on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Immediately transfer to a food processor and pulse until ﬁnely chopped. Remove and set aside 2 tablespoons of the chopped pistachios for coating. 2. Add the vegetable oil and a big pinch of salt to the remaining pistachios in the food processor. Process, scraping down the sides as needed, until the pistachios start to clump, then continue processing until creamy and smooth, up to 10 minutes total. 3. Scrape the pistachio mixture into a medium bowl and add the oats, dates, coconut and honey. Beat with a mixer on medium-high speed until combined. 4. Roll the mixture into ¾- to 1-inch balls (you should get 12 to 15 balls). Roll in the reserved chopped pistachios. Set on a plate and refrigerate until ﬁrm, about 30 minutes. Recipe by Steve Jackson

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

Pistachios are rich in vitamin B6, which can help regulate blood sugar.

FOOD NETWORK MAGAZINE

They’re a good source of lutein and zeaxanthin— both are important for eye health.

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JUNE 2021

They’re full of fiber, which is good for your gut bacteria.

They contain more protein than most other nuts.

Studies have indicated that pistachios may lower “bad” LDL cholesterol.

ENERGY BALLS PHOTO: TED + CHELSEA CAVANAUGH; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS. PISTACHIOS: GETTY IMAGES.

1 heaping cup shelled raw pistachios 1½ teaspoons vegetable oil Kosher salt ⅓ cup rolled oats ⅓ cup finely chopped pitted dates (4 to 6 dates) ¼ cup sweetened shredded coconut ¼ cup honey

REAL strawberries.

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Who said doing something good for yourself had to be hard?

Do what’s

weeknight cooking

nup Dinner a e l c o r s ze

RTNERSHIP PA W

Make a shrimp boil in a foil packet— no pot of water required!

All Wrapped Up ITH

EAS

LE P, CO OK & C

FOIL-PACKET SHRIMP BOIL 4

Yukon Gold or red-skinned potatoes (about 1¼ pounds) 6 tablespoons unsalted butter 2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces 2 cloves garlic, thinly sliced 1 tablespoon Old Bay Seasoning Kosher salt and freshly ground pepper 1 pound peeled and deveined large shrimp (no need to thaw if using frozen) 1 lemon, zest grated, cut into wedges ½ cup dry white wine 2 tablespoons chopped fresh parsley

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JUNE 2021

1. Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice. 2. Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper. 3. Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.

4. Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet. 5. Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges. Recipe by Melissa Gaman

PHOTO: TED + CHELSEA CAVANAUGH; FOOD STYLING: MICAH MORTON.

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

EASY PREP. EASY COOK. EASY CLEAN. Tough and durable to prevent rips and tears. It’s dinner made easy.

Your desserts taste better

WITH BREYERS

Made with

Fresh Cream, Sugar & Milk

PHOTO: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS.

weekend cooking

Opposites attract—in life and in milkshakes! Add a pinch of salt to a vanilla shake, like Eddie Jackson does on page 92, and you’ll see what we mean: The salt enhances the flavor of the sweet ingredients and makes the shake taste extra special. If you really love a salty-sweet combo, sprinkle some flaky salt like Maldon on top as a finishing touch. —Kara Zauberman

JUNE 2021

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FOOD NETWORK MAGAZINE

˃Ę̡̱Ƙ̙ ̀ƘŰ ɿ Ina Garten has the best imaginable idea for summer: Let’s treat ourselves!

hat is it about lobster that’s so special? It’s such a luxurious ingredient, and it can transform the simplest dishes. Potato salad for your picnic this summer?

be good enough to serve to your mother-in-law. And corn fritters with lobster are that high/low combination that I love—they make a perfect

FOOD NETWORK MAGAZINE

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JUNE 2021

LOBSTER CORN FRITTERS AND LOBSTER & POTATO SALAD RECIPES EXCERPTED FROM BAREFOOT CONTESSA FOOLPROOF. COPYRIGHT © 2012 BY INA GARTEN. LOBSTER BLTS RECIPE EXCERPTED FROM MODERN COMFORT FOOD. COPYRIGHT © 2020 BY INA GARTEN. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF RANDOM HOUSE, A DIVISION OF PENGUIN RANDOM HOUSE.

FOOD PHOTOS: QUENTIN BACON.

Lobster & Potato Salad

weekend cooking

Lobster Corn Fritters

“Sriracha adds depth to these fritters, but it doesn’t overpower the delicate lobster.”

JUNE 2021

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FOOD NETWORK MAGAZINE

“I’m always looking for a way to update classic recipes, such as my favorite BLTs.”

LOBSTER BLTS ACTIVE: 20 min l TOTAL: 30 min l MAKES: 4 sandwiches

slices thick-cut applewood-smoked bacon, such as Nodine’s ½ cup good mayonnaise, such as Hellmann’s ¼ cup ketchup, such as Heinz 1 tablespoon sweet relish Kosher salt and freshly ground black pepper 2 ripe Hass avocados, pitted and peeled Juice of 1 lemon 8 (½-inch-thick) slices good bakery white bread, lightly toasted (see note) 4 large Bibb, Boston or butter lettuce leaves 4 (¼-inch-thick) ripe red tomato slices (1 large tomato) ½ pound cooked lobster meat, sliced (from two 1¼ pound lobsters)

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JUNE 2021

1. Preheat the oven to 400˚. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside. 2. Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, ¼ teaspoon salt and ⅛ teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise ¼ inch thick, place the slices in a bowl with the lemon juice, toss gently and set aside. 3. To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place ﬁrst a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce-side down, on the sandwiches. Serve immediately. NOTE: To toast the bread in the oven, arrange the slices on a sheet pan and place in a preheated 400˚ oven for 10 minutes, until lightly toasted.

weekend cooking

LOBSTER & POTATO SALAD ACTIVE: 30 min l TOTAL: 2 hr l SERVES: 6

1½ pounds unpeeled small Yukon Gold potatoes (1½-inch diameter) Kosher salt 3 tablespoons Champagne or white wine vinegar ½ teaspoon Dijon mustard ½ teaspoon minced garlic 1 extra-large egg yolk, at room temperature (optional) Freshly ground black pepper ½ cup good olive oil ¼ cup dry white wine 3 tablespoons drained capers 1 cup thinly sliced scallions (6 to 8 scallions) ½ cup (¼-inch) diced celery ½ cup (¼-inch) diced red onion 1½ pounds cooked lobster meat, 1-inch-diced (from about six 1¼ pound lobsters) 1 lemon 3 tablespoons coarsely chopped fresh tarragon 1. Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower

the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl. 2. Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. 3. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the ﬂavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

LOBSTER CORN FRITTERS ACTIVE: 30 min l TOTAL: 30 min l MAKES: 12 to 14 fritters; serves 4 to 6

6 to 8 tablespoons (¾ to 1 stick) unsalted butter 5 scallions, thinly sliced 1¼ cups fresh corn kernels (2 to 3 ears) 12 ounces freshly cooked lobster meat, ¼-inch-diced (from three 1-pound lobsters) 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon paprika ¾ teaspoon Old Bay seasoning Kosher salt 2 extra-large eggs, lightly beaten ½ cup half-and-half FOR THE SAUCE 2 teaspoons minced garlic (2 cloves) ½ teaspoon saffron threads 2 teaspoons Sriracha chili sauce 1 tablespoon freshly squeezed lemon juice ⅔ cup good mayonnaise, such as Hellmann’s Freshly ground black pepper 1. Melt 2 tablespoons of the butter in a medium (10-inch) sauté pan over medium

heat. Add the scallions and corn and sauté for 3 minutes, until softened. Add the lobster and cook for 1 minute. Set aside. 2. Combine the flour, baking powder, paprika, Old Bay seasoning and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.) 3. For the sauce, place the garlic, saffron, Sriracha, lemon juice, mayonnaise, ¼ teaspoon salt and ¼ teaspoon pepper in the bowl of a food processor fitted with the steel blade and purée until smooth. 4. To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) sauté pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don’t crowd the skillet or they won’t brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

NOTE: You can keep the fritters hot in a 300˚ oven while you cook the rest.

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Sunny Anderson asks her followers to design their perfect version of a dish. This month’s special: ribs.

rriving at the perfect ribs recipe often depends on which part of America you’re in—and just how messy you want to get. Just a few ingredient changes can take you from the vinegar hills of the Carolinas to the brown sugar– rubbed streets of Memphis. When I asked you all for your input on this recipe, I had to first figure out where to land on the map as far as cooking style—and Kansas City took the lead! Your votes steered me toward using pork ribs over beef, and most of you opted for a rub and a sauce (my personal choice, too). I thought we should keep the ingredient count low, so this rub calls for just five pantry pulls— then the rub is repurposed into an ingredient in the sauce. As for the cooking technique, “slow and low” isn’t just the title of a fun Beastie Boys song from the ’80s, it is the mantra of all expert barbecuers. Make sure to plan ahead so you’re dining on time, and if you don’t already have a good temperature read on your grill, get an oven thermometer. It’s a great buy, usually under $10. To catch the next poll, follow me @SunnyAnderson on Twitter.

92% wanted it in the rub.

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weekend cooking

CROWD-SOURCED BARBECUE RIBS ACTIVE: 1 hr 15 min l TOTAL: 5 hr 15 min (plus 4 hr refrigerating) SERVES: 4 to 6

58% use both.

FOR THE RIBS 2 4- to 5-pound racks pork spare ribs ¼ cup packed light brown sugar 2 tablespoons smoked paprika (hot or sweet) 1 tablespoon garlic powder 1 tablespoon mustard powder 2 teaspoons ground cumin Kosher salt and freshly ground pepper FOR THE SAUCE 1 cup ketchup 1 shallot, grated on the large holes of a box grater ⅓ cup packed light brown sugar ⅓ cup apple cider vinegar Kosher salt and freshly ground pepper

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

More than half put it in their barbecue sauce.

If you’d rather cook ribs in the oven, go to foodnetwork .com/sunnyspartyribs for one of Sunny’s no-fail recipes.

1. Prepare the ribs: Slide a butter knife between the bone and thin membrane on the bone side of the ribs to loosen. Grab the membrane with a paper towel, then pull it off and discard. 2. Make the rub: Mix the brown sugar, paprika, garlic powder, mustard powder, cumin, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Set aside 2 tablespoons of the rub for the sauce. Rub the rest all over both racks of ribs. Wrap well in plastic wrap or foil and refrigerate at least 4 hours or overnight. 3. Soak 2 cups wood chips (such as cherry, apple or pecan) in cool water, about 30 minutes. Preheat a grill to medium low (250˚) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side. For a gas grill, turn off half the burners. Cover the indirect side of the grill with foil (or position a drip pan underneath the grates). Drain the wood chips and scatter over the hot coals (for a charcoal grill), or place in a smoker box over direct heat (for a gas grill). Unwrap the ribs and place meat-side up on the indirect side of the grill. Close the lid and grill until the ribs are a rich brick red color, 2 to 2½ hours. (For a charcoal grill, adjust the vents and add more coals as needed to maintain the temperature.) 4. Meanwhile, make the sauce: Combine the ketchup, shallot, brown sugar, vinegar, ½ cup water and the reserved 2 tablespoons rub in a medium saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce is thickened, 25 to 30 minutes. Season with salt and pepper and set aside to cool. 5. Remove the ribs from the grill and wrap each rack in heavy-duty foil. Return the ribs to the indirect side of the grill, meat-side down, and continue to grill until the meat has pulled back a bit from the bones, 2 to 2½ more hours. (For a charcoal grill, adjust the vents and add more coals as needed.) 6. Carefully unwrap the ribs and return to the indirect side of the grill, meat-side up. Brush generously with about ⅔ cup of the sauce. Cover and grill until the sauce is cooked into the meat, 10 to 20 more minutes. Remove the ribs to a cutting board and let rest a few minutes, then cut into individual ribs. Serve with the remaining sauce.

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Food Network stars dish out some over-the-top ice cream desserts.

FOOD PHOTOS: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS.

The

weekend cooking

TYLER FLORENCE’S

FROZEN STRAWBERRY CHEESECAKE ACTIVE: 45 min l TOTAL: 45 min (plus 4 hr freezing) l SERVES: 8

gallon good-quality strawberry ice cream 1½ cups finely ground graham cracker crumbs 6 tablespoons unsalted butter, melted ¼ cup plus 2 tablespoons sugar 1 8- or 9-inch store-bought cheesecake, at room temperature 1 pint strawberries, hulled and quartered Juice of ½ lemon 1. Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and ¼ cup sugar in a bowl. Using your ﬁngers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the ﬂat bottom of a glass to get the crust really well pressed together and compact.

2. When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight. 3. Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill. 4. When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top.

For clean cuts, dip your knife in hot water and dry between slices.

For an extra-sweet treat, drizzle each slice with warm caramel sauce.

REE DRUMMOND’S

MILE-HIGH MUD PIE ACTIVE: 25 min l TOTAL: 25 min (plus 6 hr freezing) l SERVES: 12

2 2 2 2½ 50 1½ 2 2½

quarts (½ gallon) coffee ice cream, softened cups chopped pecans quarts (½ gallon) chocolate ice cream, softened cups chocolate-coated toffee pieces chocolate sandwich cookies sticks salted butter, melted quarts (½ gallon) vanilla ice cream, softened cups chocolate shell ice cream sauce (such as Magic Shell)

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1. Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour. 2. Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour. 3. Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.

4. Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight. 5. Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.

weekend cooking

KARDEA BROWN’S

CONFETTI ICE CREAM SANDWICHES ACTIVE: 40 min l TOTAL: 1 hr 50 min MAKES: 8 to 10

Cooking spray 1 15-ounce box yellow cake mix ¼ cup vegetable oil 2 large eggs, lightly beaten ¼ cup confetti sprinkles, plus more for rolling 1 pint vanilla ice cream 1. Preheat the oven to 375˚. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles. 2. Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets. 3. Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.

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weekend cooking

EDDIE JACKSON’S

VANILLA-BOURBON MILKSHAKES WITH SPICY CHOCOLATE PRETZEL RODS ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4

FOR THE PRETZELS 5 ounces Mexican chocolate, chopped ½ teaspoon vegetable oil 4 pretzel rods Cayenne pepper, for sprinkling FOR THE CARAMEL SAUCE 1 stick unsalted butter 1 cup packed light brown sugar ¼ cup half-and-half 1 teaspoon pure vanilla extract Kosher salt FOR THE MILKSHAKES 2 quarts vanilla ice cream ½ to 1 cup bourbon (or use whiskey, vanilla vodka or rum) 1 tablespoon pure vanilla extract Maldon salt 1. Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. Make the pretzels: Put the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Let cool until thick but still pourable, then pour into a short, narrow glass and mix in the vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the baking sheet and sprinkle with cayenne. Refrigerate until set, at least 20 minutes. 2. Make the caramel sauce: Melt the butter with the brown sugar in a small saucepan over medium-high heat and cook, whisking, until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cook until thickened, about 3 minutes. Season with kosher salt and let cool. 3. Make the milkshakes: Combine the ice cream, ½ cup bourbon, the vanilla and a sprinkle of Maldon salt in a blender. Blend until smooth, adding up to ½ cup more bourbon if desired. 4. Pour into the chilled glasses. Drizzle with the caramel sauce, sprinkle with more Maldon salt and garnish with the pretzel rods.

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The subscription box and magazine for curious kids!

Guy Fieri!

+ + +

RTCREW.COM/GUY

special section

GETTY IMAGES.

rgers, steaks, s u b r o ides ef g a an p e dm h t or rn e! u T

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+ Tips and Tricks

Make an indentation in the middle of each patty with your thumb to keep the burger from bulging when it cooks (meat burgers only). ● Let burgers rest 5 minutes before serving. ● Toast buns on the grill, cut-sides down, about 30 seconds. ●

BISTRO BURGERS

JERK-SPICED TURKEY BURGERS

SAUSAGE-AND-PEPPERS BURGERS

SALMON BURGERS

Mix 1 pound ground turkey, 1 tablespoon jerk seasoning, 1 grated peeled green apple and ¼ cup each chopped scallions and panko. Form into four 1-inch-thick patties; season with salt and pepper. Grill on oiled grates over mediumhigh heat until cooked through, 4 to 5 minutes per side. Toss coleslaw mix with sliced scallions, mayonnaise and mango chutney. Serve the burgers on toasted buns with the slaw.

Mix 1 pound ground beef, 8 ounces loose Italian sausage, 1 grated garlic clove and ¼ teaspoon dried oregano; season with salt and pepper. Form into four ¾-inch-thick patties. Grill on oiled grates over medium heat, ﬂipping once, until cooked through, about 8 minutes; top with provolone during the last 2 minutes and cover to melt. Serve on buns with grilled red onions and bell peppers, basil and warm marinara sauce.

Dice 1½ pounds wild salmon; puree half with 4 scallions. Mix with the remaining diced salmon, ½ cup breadcrumbs and 8 ounces chopped smoked salmon. Shape into four ¾-inch-thick patties. Cook in an oiled cast-iron skillet on the grill over medium-high heat, 4 to 5 minutes per side. Serve on buns with spinach and mayonnaise mixed with dijon mustard.

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CLOCKWISE, FROM TOP: LEVI BROWN; TINA RUPP; ANTONIS ACHILLEOS (2).

Form 1½ pounds ground beef into four ¾-inch-thick patties; season with salt and pepper. Grill on oiled grates over medium-high heat, ﬂipping once, until marked and slightly ﬁrm, about 8 minutes. Serve on toasted rolls with mustard, cooked bacon, frisée and fried eggs.

+ Tips and Tricks

Bring your meat to room temperature about 30 minutes before grilling. Pat dry. Use a thermometer to check for doneness; for medium-rare meat, cook until 130˚. ● After grilling, let steak rest 5 to 10 minutes before slicing so the juices redistribute. ● ●

CHILI-LIME FLANK STEAK For the rub: Mix the zest of 1 lime with 1 tablespoon each chili powder and brown sugar, 2 teaspoons chopped thyme, 1 teaspoon each cumin and chipotle chile powder, ½ teaspoon salt and a few grinds of pepper. For the steak: Squeeze 1 lime over 1 ﬂank steak (1½ to 2 pounds), then rub with the spice mixture; let stand 30 minutes. Grill on oiled grates over medium-high heat until browned, 8 minutes. Flip and grill 5 to 7 more minutes for medium rare. Season with salt.

LEMON-HERB T-BONE STEAKS

PROVENÇALE STRIP STEAKS

For the marinade: Whisk the juice of 2 oranges and 1 lime, 1 tablespoon each chopped oregano and garlic and ½ teaspoon kosher salt. For the steak: Marinate 4 bone-in rib-eye steaks (1 inch thick) for 20 minutes. Remove, letting the excess drip off; season with salt and pepper. Grill on oiled grates over medium-high heat, along with some orange wedges, 5 to 6 minutes per side for medium rare.

For the butter: Mix 1 stick softened butter, 1 tablespoon each minced chives and parsley and 1 teaspoon each lemon zest and Worcestershire sauce. For the steak: Season 2 T-bone steaks (1½ inches thick) with salt and pepper. Grill on oiled grates over medium-high heat, 4 to 6 minutes per side, then over medium low, covered, 2 to 3 more minutes per side for medium rare. Top with the lemon-herb butter.

For the topping: Toss 1 chopped tomato, ¼ cup each chopped olives and parsley and 1 tablespoon each olive oil and red wine vinegar; season with salt. Let sit 15 minutes. For the steak: Season 4 boneless strip steaks (¾ to 1 inch thick) with salt and pepper. Grill on oiled grates over medium-high heat, about 6 minutes per side for medium rare. Serve with the tomato topping.

CLOCKWISE, FROM TOP: RYAN LIEBE; CHRISTOPHER TESTANI (3).

MOJO RIB-EYE STEAKS

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+ Tips and Tricks

Oil the grates well—chicken is lean, so it can stick. To check for doneness, insert a thermometer into the center of the meat (away from any bones); it should register 165˚. ● Let chicken rest 5 to 10 minutes before slicing. ● ●

CAPRESE GRILLED CHICKEN

CAROLINA-STYLE BBQ CHICKEN Whisk ½ cup yellow mustard, ¼ cup each brown sugar and cider vinegar, 1½ tablespoons mustard powder, 2 teaspoons hot sauce, ½ teaspoon Worcestershire sauce, and salt and pepper. Whisk in 2 tablespoons melted butter. Marinate 8 skin-on, bone-in chicken thighs in half of the sauce for 10 minutes. Grill on oiled grates over medium heat, covered, basting with the remaining sauce, until cooked through, 10 to 12 minutes per side.

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JERK-SPICED GRILLED CHICKEN Toss 4 small skinless, boneless chicken breasts, 4 scallions, 2 thickly sliced red bell peppers and 1 sliced cored pineapple with vegetable oil and jerk seasoning. Grill the chicken on oiled grates over medium heat, turning once, until cooked through, 15 to 18 minutes, adding the vegetables and pineapple halfway through.

Toss 8 skin-on, bone-in chicken thighs with 1 tablespoon ﬁsh sauce and 1 teaspoon each grated ginger, brown sugar, lime zest, lime juice and chili-garlic sauce; season with salt and pepper. Put on oiled grates over indirect medium-high heat, skin-side up; cover and grill 20 minutes. Move to direct heat and grill, uncovered, ﬂipping occasionally, until charred and cooked through, 5 minutes.

CLOCKWISE, FROM TOP: RYAN DAUSCH (2); SANG AN; ANTONIS ACHILLEOS.

Toss 4 skinless, boneless chicken breasts with olive oil. Pound until ½ inch thick, then brush with more olive oil; season with salt, pepper and dried oregano. Grill on oiled grates over medium-high heat, 3 minutes. Flip and top with pizza sauce and thinly sliced mozzarella and tomato. Cover and grill until cooked through, 3 to 4 minutes. Season with salt, pepper and red pepper ﬂakes; top with basil.

Tips and Tricks If you’re using wooden skewers, soak them in water for 20 minutes before grilling to prevent scorching. ● To ensure even cooking, cut your meat into similar-size pieces. ● Don’t overcrowd your skewers with too many ingredients— you need room for heat circulation. ●

PROSCIUTTO-WRAPPED CHICKEN KEBABS Toss 2 pounds chicken breasts (cut into 1½-inch pieces) with 1 tablespoon each olive oil and red wine vinegar, 1 teaspoon chopped rosemary and 1 grated garlic clove; season with salt and red pepper ﬂakes. Wrap prosciutto around each piece of chicken along with a cube of fontina. Thread onto skewers along with grape tomatoes. Grill on oiled grates over medium-high heat, covered, turning, 10 minutes.

CHRISTOPHER TESTANI (4).

SWORDFISH AND SHIITAKE KEBABS Puree ½ cup olive oil, 1 garlic clove and 2 tablespoons each red wine vinegar, chopped parsley, cilantro and scallions; season with salt and red pepper ﬂakes. Toss 2 pounds skinless swordﬁsh (cut into 1½-inch pieces) with olive oil; season with salt and ground cumin and coriander. Thread onto skewers along with quartered shiitakes and red onions. Grill on oiled grates over medium heat, 2 minutes per side. Continue cooking, turning and brushing with the herb oil, 5 to 6 more minutes.

SOY-GARLIC BEEF KEBABS Whisk ½ cup soy sauce with ¼ cup each rice vinegar and brown sugar, 1 tablespoon Sriracha and 3 grated garlic cloves. Toss with 1½ pounds beef tri-tip (cut into 1-inch cubes); marinate 1 to 4 hours. Thread onto skewers along with onion wedges and scallion pieces; brush with vegetable oil. Grill on oiled grates over medium-high heat, turning, 7 minutes.

PORK, FENNEL AND FIG KEBABS Grind 2 teaspoons fennel seeds, 1 teaspoon kosher salt, ½ teaspoon red pepper ﬂakes and 2 torn bay leaves in a spice grinder. Toss with 1½ pounds pork tenderloin (cut into 1-inch cubes), 1 teaspoon chopped rosemary and 2 sliced garlic cloves; refrigerate 1 to 4 hours. Thread onto skewers along with sliced fennel and halved ﬁgs. Grill on oiled grates over medium heat, turning, 10 to 12 minutes, brushing with a mix of 2 tablespoons olive oil, 1 tablespoon honey and the juice of 1 lemon during the last 5 minutes.

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+ Tips and Tricks

To cook potatoes, start them in cold salted water, then simmer until tender. Prep your dressing ingredients while the potatoes are cooking. ● Toss the potatoes with the dressing while still warm, then chill before serving. ● ●

DEVILED EGG POTATO SALAD

POTATO SALAD WITH GREEN BEANS

BACON-RANCH POTATO SALAD

Cook 2 pounds quartered Yukon Gold potatoes, adding ½ pound halved green beans in the last 4 minutes. Whisk ⅓ cup mayonnaise with ¼ cup sour cream, 2 tablespoons grainy mustard, ¼ cup chopped mixed herbs and 1 tablespoon lemon juice; season with salt and pepper. Toss with the potatoes, green beans, 2 chopped celery stalks and ½ sliced red onion.

Cook 2 pounds quartered small red potatoes. Mix ⅔ cup mayonnaise with ¼ cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, ½ cup chopped celery, 2 chopped scallions and 1 teaspoon sugar; season with salt and pepper. Toss with the potatoes and top with crumbled cooked bacon.

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each dried oregano and paprika. Add 1 cup diced yellow bell peppers, 1 minced jalapeño, ⅓ cup chopped cilantro, ¼ cup olive oil and a pinch of salt; toss. Top with queso fresco.

CLOCKWISE, FROM TOP: CON POULOS; BOBBI LIN; MIKE GARTEN; DAVID MALOSH.

Cook 2 pounds cubed russet potatoes; toss with 2 tablespoons cider vinegar and ½ teaspoon kosher salt. Mix 1 cup mayonnaise, ¼ cup sour cream, 2 tablespoons each pickle brine and yellow mustard and ½ teaspoon sugar. Stir in ⅓ cup chopped pickles, 3 chopped celery stalks, 4 chopped scallions and ¼ cup chopped parsley. Add the potatoes and toss; season with salt and pepper. Stir in 3 chopped hard-boiled eggs. Top with paprika.

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+ Tips and Tricks

Shred your vegetables using a knife or mandoline. Use a box grater for carrots. ● Dress slaws about an hour before serving to give the veggies a chance to soften. ● Taste the slaw again before you serve it to see if you need to add any seasonings. ●

CONFETTI SLAW

JUSTIN WALKER (4).

Whisk ½ cup white wine vinegar, ⅔ cup olive oil, 1 tablespoon kosher salt and 2 tablespoons sugar. Toss with ¼ head each shredded red and green cabbage, 3 shredded carrots, 2 thinly sliced bell peppers and ½ cup chopped parsley.

CARROT-PINEAPPLE SLAW

BROCCOLI-RANCH SLAW

Whisk ½ cup each mayonnaise and sour cream, 2 tablespoons each lemon juice and sugar and 1 teaspoon kosher salt. Toss with 12 shredded carrots, 1 cup each raisins and diced pineapple and ¼ cup chopped chives.

mayonnaise and sour cream, 3 tablespoons cider vinegar, 1 tablespoon sugar and 1 teaspoon kosher salt. Toss with two 12-ounce bags broccoli slaw and ¼ cup each chopped parsley, chives and dill.

APPLE-CELERY SLAW Whisk ¼ cup mayonnaise, 3 tablespoons cider vinegar and 2 tablespoons chopped chives. Toss with 10 thinly sliced celery stalks and 2 thinly sliced green apples; season with salt and pepper.

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+ Tips and Tricks

Cook the pasta until al dente; it will soften when you add the dressing. ● Prep your dressing ingredients while the pasta cooks. ● Rinse the pasta under cold water to cool before dressing unless otherwise directed. ●

PIMIENTO MACARONI SALAD

CAESAR VEGGIE PASTA SALAD

PEANUT NOODLE SALAD

Toss one 10-ounce bag shredded brussels sprouts–kale salad mix with 8 ounces cooked bow-tie pasta. Drizzle with ¾ cup Caesar vinaigrette and toss. Add 2 cups crushed pita chips and 2 ounces shaved parmesan just before serving.

Whisk ½ cup peanut butter, 3 tablespoons each soy sauce, Sriracha and rice vinegar and 1 tablespoon each sesame oil and grated peeled ginger. Toss with 1 pound cooked Chinese egg noodles, 1 each chopped red bell pepper and cucumber and ½ cup chopped cilantro; season with salt.

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4 minutes. Add 1½ cups water and ½ teaspoon kosher salt; bring to a simmer, cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, ½ cup crumbled feta, ¼ cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

CLOCKWISE, FROM TOP: JUSTIN WALKER (2); ANTONIS ACHILLEOS; RALPH SMITH.

Toss 1 pound cooked macaroni with 4 cups shredded sharp cheddar, ¾ cup mayonnaise, one 8-ounce jar pimientos (drained and chopped), 4 chopped scallions and ½ teaspoon cayenne; season with salt.

+ Tips and Tricks

● ●

To grill husked corn, cook on oiled grates over medium heat, turning, 8 to 10 minutes. To grill corn in the husk, peel back the husk slightly, remove the silk, then pull the

LEMON-PEPPER CORN

CLOCKWISE, FROM TOP: RYAN DAUSCH; RALPH SMITH; KATE SEARS; RALPH SMITH; STEVE GIRALT.

Mix 2 tablespoons each softened butter and olive oil with the grated zest of 1 lemon, 1 teaspoon pepper and ½ teaspoon kosher salt. Toss with quartered cooked corn.

WASABI CORN

TOMATO-GARLIC CORN

Combine ¼ cup mayonnaise with 1 teaspoon wasabi paste and the zest and juice of ½ lime. Spread on 4 cooked ears of corn and sprinkle with shichimi togarashi and sliced scallions.

Mix 2 tablespoons roasted garlic with 1 grated tomato and 2 tablespoons parmesan. Season with salt, pepper and fresh thyme. Spread on 4 cooked ears of corn.

CACIO E PEPE CORN Combine ⅓ cup each ﬁnely grated parmesan and pecorino with 1 tablespoon coarsely ground pepper. Brush 4 cooked ears of corn with butter; season with salt. Roll in the cheese mixture.

BACON-WRAPPED CORN Wrap 4 ears of corn with 2 slices bacon each; wrap each ear individually in foil. Grill over medium-high heat until the bacon is crisp, 15 minutes per side.

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+ Tips and Tricks Oil the grates or toss vegetables with oil before grilling to prevent sticking. ● Consider using a grill basket for thin or small vegetables. ● Cut vegetables like squash on the bias to yield larger slices for the grill. ●

GRILLED SUMMER SQUASH WITH RICOTTA SALATA

WITH FETA Toss 1 pound baby bell peppers with olive oil; season with salt and red pepper ﬂakes. Grill over high heat, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with more olive oil, the juice of ½ lemon and some chopped mint. Top with crumbled feta.

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and brush all over with olive oil; season with salt. Grill over high heat, 5 to 7 minutes per side, brushing with a mix of ½ cup hoisin sauce, 1 tablespoon rice vinegar and 1 to 2 teaspoons hot chili sauce. Top with chopped cilantro and sliced scallions.

GRILLED ASPARAGUS WITH GREMOLATA Toast ¼ cup panko with 1 grated garlic clove and a pinch of salt in a skillet with olive oil. Mix with 1 tablespoon chopped parsley and 1 teaspoon lemon zest. Toss 2 bunches trimmed asparagus with olive oil; season with salt and pepper. Grill over medium-high heat until just tender, 5 to 6 minutes. Top with the gremolata.

CLOCKWISE, FROM TOP: ANTONIS ACHILLEOS; CHARLES MASTERS; ANTONIS ACHILLEOS (2).

Toss 1½ pounds sliced summer squash and 1 sliced onion with olive oil; season with salt and pepper. Grill over medium-high heat, 3 to 5 minutes per side. Transfer to a bowl and toss with more olive oil, the zest and juice of 1 lemon and some chopped parsley and mint. Top with shaved ricotta salata.

+ Tips and Tricks Let ice cream soften in the refrigerator for 30 minutes until it’s spreadable. ● Lay out all of your ingredients: You’ll need to work quickly! ● Freeze sandwiches with soft bases, like cake, before serving. ●

S’MORES ICE CREAM SANDWICHES Microwave 4 ounces chopped semisweet chocolate with 1 tablespoon shortening until melted; let cool. Toast marshmallows over the grill; let cool. Sandwich the marshmallows between graham crackers with s’mores-ﬂavored ice cream, mini chocolate chips and the melted chocolate.

BANANA PUDDING “NICE” CREAM SANDWICHES Thinly slice 4 bananas and freeze until ﬁrm. Puree in a food processor with 2 tablespoons sweetened condensed milk until the consistency of soft-serve. Sandwich jarred fudge sauce and the banana “nice” cream between vanilla wafer cookies.

ITALIAN CHERRY ICE CREAM SANDWICHES

LEMON MERINGUE ICE CREAM SANDWICHES

Sandwich black cherry or chocolate chip ice cream and jarred Italian cherries in syrup between pizzelle.

Toast lemon pound cake slices; let cool, then spread with lemon curd. Sandwich lemon sorbet and crushed meringues between the pound cake slices.

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PHOTO: TED + CHELSEA CAVANAUGH; FOOD STYLING: MICAH MORTON. NASA LOGO: ALAMY.

Astronauts need more than freeze-dried ice cream!

NASA is gearing up to send humans back to the moon and beyond, but there’s a problem: They need to figure out how to feed the astronauts. Current nutrition in space relies heavily on freeze-dried food and military-style MREs, but fresh fruit and veggies provide nutritional and psychological benefits that rehydrated foods can’t. So NASA is asking for help: The agency will pay up to a total of $500,000 to those who come up with the best solution. Registration is almost closed (May 28 is the deadline) and submissions are due July 30; visit deepspacefoodchallenge.org to learn more. —Nora Horvath

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on the road

vÑ̛Ų ̣ in Montreal Peek inside one of Marcus Samuelsson’s newest restaurants— and see why he fell in love with Montreal.

arcus Samuelsson has a long history of opening restaurants in his favorite places: Harlem, Chicago, Miami, London, Oslo. It was only a matter of time before he set up shop in Montreal, and in 2019 the Chopped judge did just that. Marcus, a sustainable seafood brasserie in the Four Seasons Hotel, was open for just 10 months before the pandemic hit, and Marcus (the chef) is looking forward to his namesake being back in full swing this summer. He spent tons of time in Montreal planning the space and the menu; photos of local events like Jazz Fest hang in the dining room, and the wallpaper in the bar evokes nearby Mount Royal Park. “I love this city because of all its creativity,” he says. “Food and craftsmanship have been celebrated here for a long time.” Read on for a tour of the space and to hear about Marcus’s go-to spots around the city.

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NORA HORVATH AND ERICA FINAMORE

DOMINIQUE LAFOND (4). JEAN-TALON MARKET: ALAMY. MUSÉE D’ART: GETTY IMAGES.

Cocktail Hour Marcus added to Montreal’s thriving cocktail scene with his own creative drinks like the Forever Young: Shake 1½ ounces gin, 1 ounce each Granny Smith apple juice and celery juice, ½ ounce pasteurized egg white, ¼ ounce lime juice and ⅛ teaspoon wasabi in a shaker. Strain into a glass filled with ice and sprinkle with celery salt.

Pick a Room Montreal is famous for its brasseries. Some are on the formal side and some are casual, and Marcus wanted his space to feel like a bit of both. The bar has moody lighting and velvet seats, while the sun-drenched terrace is full of cane-backed chairs and plants.

Whatʼs Cooking in Montreal Don’t miss some of Marcus’s favorite spots.

Fairmount Bagel

Tunnel Espresso BAR

Jean-Talon Market

Everyone who visits Montreal should try the city’s famous bagels, which are hand-rolled and baked in a wood fire. “They are totally different from New York bagels and absolutely delicious,” says Marcus. fairmountbagel.com

Marcus stops at this small café, located in an underground passageway, when he needs a quick pick-me-up. “It’s amazing coffee,” he says. tunnelespressobar.ca

Marcus says he could shop for hours at this farmers’ market, one of the oldest public markets in Montreal. “If you want to get a feel for a city and its people, head straight to the local food market.” marchespublics-mtl.com

Musée d’Art Contemporain de Montréal “I love visiting this museum. Right now I’m dying to check out the Leonard Cohen exhibit!” says Marcus. macm.org

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TOWN

Τ 6

On the Jersey Shore, salt water taffy reigns supreme. We hit the Atlantic City boardwalk to trace the iconic summer treat back to its roots. BY

FRANCESCA COCCHI

RALPH SMITH.

Atlantic city

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on the road

TOP: JAMES CANDY COMPANY. BOTTOM: WILLIAM L. BIRD POSTCARD COLLECTION.

1920 lined up to watch taffy making just like they do today. Fralinger’s boxes feature vintage artwork from that decade.

tep inside James’ Salt Water Taffy on the boardwalk in Atlantic City and you might forget that you’re in the heart of one of America’s largest gambling destinations. The shop, with its colorful bulk candy bins and vintagelooking gift boxes, is a reminder of a time before glowing casinos turned the boardwalk into a mini Vegas Strip. Behind the charming storefront is a five-story, 35,000-square-foot factory that produces candy for both James’ and Fralinger’s—the town’s oncerival salt water taffy shops, which are now owned by the same family, the Glasers. From April through Christmas, a few dozen staffers keep the city’s historic taffy-making industry alive, cooking the candy in copper kettles, then transferring batches to various machines (some from the 1960s) to be pulled, shaped, cut and wrapped. The factory can produce up to 10,000 pounds of taffy a day—an important feat, because the decorative one-pound box of salt water taffy has been Atlantic City’s most popular souvenir since the 1880s.

A SWEET RIVALRY America’s first boardwalk was built for practical reasons: In 1870, Atlantic City was an up-and-coming vacation town, and city officials hoped the elevated wooden walkway would limit the amount of sand visitors tracked into hotel lobbies. Street vendors eventually started hawking fresh fruit, soft drinks, lemonade and candy right on the boardwalk. Taffy joined the scene in the 1880s. Members of the James family, who had traveled around the country making

candy and popcorn for carnivals, settled down to sell their specialties in Atlantic City—right around the time a man named Joseph Fralinger took over a salt water taffy stand on the pier. Soon the businesses were trying to outdo each other with clever marketing tricks and newfangled innovations. Fralinger offered 25 flavors—the largest assortment in town—and advertised oyster boxes filled with taffy as souvenirs. Meanwhile, the James family figured out how to increase production: Instead of pulling taffy

A Fralinger’s billboard hovers over beachgoers in 1963.

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on the road by hand, they used an impressive mechanical puller. A taffy war had begun. Fralinger died in 1927 and left the taffy business to his relatives, but the rivalry with James’ Salt Water Taffy continued—and even outlasted the James family themselves: The Jameses sold their company in 1947 to the Glasers, another longtime candy-making family. But the James name, and the competitive spirit, lived on. In photos of Atlantic City from the 1960s, you can see James’ and Fralinger’s outposts dotting the boardwalk and their respective billboards hovering over the pier. New Jersey legalized casinos in Atlantic City in 1977, drawing scores of new visitors—and taffy customers—to the town. James’ and Fralinger’s embraced the boom and eventually opened shops inside spots like Bally’s and the Tropicana. Even Frank Sinatra was a fan: He famously ordered 500 pounds of taffy after performing at a casino in 1978!

A Taffy Truce Frank Glaser, whose family acquired James’ in the 1940s, took over Fralinger’s in the ’90s, bringing the rival companies under one roof. But rather than consolidating and making one kind of taffy, Frank kept making both according to the original recipes, wrapping and labeling them just as they had been for decades. The most obvious distinction is the shape: A piece of Fralinger’s taffy is two inches long and skinny, whereas James’ is bite-size. The ingredients and textures are different, too. (Some say Fralinger’s is slightly softer.) Many customers remain loyal to one or the other.

Back in Business After a challenging 2020 season, Frank looks forward to a busier summer this year—and he feels conﬁdent that the pull of the

Jersey Shore’s original taﬀy will be as strong as ever. A while back, Frank was sifting through some historical documents and found a trademark application for a Fralinger’s box from the 1920s. The artwork depicted a smiling woman in a swim cap riding the ocean waves. He created a new box, and now it’s the company’s most popular design. “People are fascinated by the origins of anything,” he says. “When you come into our stores, it’s an experience in nostalgia.”

Worth Its Salt Salt water taffy doesn’t contain a drop of seawater! Legend has it that a storm hit the Atlantic City boardwalk in 1883, sending waves crashing over a candy vendor’s booth. The next day he told a customer that all he had was “salt water taffy,” and the name stuck.

TAFFY TO GO

TAFFY BOXES: RALPH SMITH (6).

You can find great souvenir boxes of salt water taffy all over the country.

Taffy Town West Jordan, UT

Dolle’s Candyland Ocean City, MD

Cabot’s Candy Provincetown, MA

Forbes Candies Virginia Beach, VA

Diamondhead Taffy Co. Honolulu

Haven’s Candies Westbrook, ME JUNE 2021

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family fun

Game Time

Hey kids, see if you can solve these food-themed puzzles.

Word Search

Pictograms

Find the hidden lunch items!

Can you translate these emojis? Pretzel stick Sub Bacon and cheese

+ED +

ANSWERS: 1. Baby carrot 2. Deviled egg 3. String cheese 4. Sandwich 5. Fruit punch

Cracker stacker Turkey Chicken

Juice box Cookie Cheddar

Close-Ups Guess which foods are shown in these zoomed-in photos.

Spot the Difference

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4. ANSWERS: 1. Chocolate chip cookie 2. Ham 3. Celery 4. Cracker

ANSWERS: The bottom smoothie bowl on the right is a different color. The smallest bowl of fruit moved slightly. There are two more banana slices in the top smoothie bowl on the right. There’s a missing blueberry in the top smoothie bowl on the right, near the kiwi. IN PARTNERSHIP WITH

FOOD PHOTOS: GETTY IMAGES.

Can you find the four changes we made?

D L I I T U . MIX B . T I IT U K C A P T . S

How to enter:

Make a fun ice cream float and take a photo.

2 Follow @foodnetworkmag on Instagram and like

our contest post.

3 Post your photo with #icecreamfloatcontest in the

caption and tag @foodnetworkmag. The winner will receive $500 and three runners-up will each receive $50.

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IMPORTANT DISCLOSURE: Following @foodnetworkmag and liking Food Network Magazine’s Ice Cream Float Contest post is required to enter Ice Cream Float Contest and does not necessarily signify an endorsement of the brand or post. NO PURCHASE NECESSARY TO ENTER OR WIN. Ice Cream Float Contest (the “Contest” ). THIS CONTEST IS IN NO WAY SPONSORED, ENDORSED OR ADMINISTERED BY, OR OTHERWISE ASSOCIATED WITH, INSTAGRAM OR FACEBOOK. YOU UNDERSTAND THAT YOU ARE PROVIDING YOUR INFORMATION TO SPONSOR AND NOT TO INSTAGRAM OR FACEBOOK. Sponsored by Hearst Magazine Media, Inc. Ice Cream Float Contest (the “Contest” ): To enter beginning May 18, 2021, at 12:01 a.m. ET, through June 18, 2021, at 11:59 p.m. ET (the “Entry Period”), provided Entrant has the rights to these photographs, Entrant must sign in at Instagram.com on a computer or on the Instagram app for wireless entries and follow Sponsor’s Instagram feed at @foodnetworkmag (the “Instagram Feed” ) and follow the online instructions to upload and submit one (1) photograph of a homemade creative ice cream float using #icecreamfloatcontest to the Instagram Feed. One (1) winner will receive $500 and three (3) runners-up will each receive $50. Important notice: You may be charged data fees in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the US, DC or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Entrants via Instagram must have their Instagram setting set to “public.” Contest subject to complete official rules available at foodnetwork.com/icecreamfloatcontest.

Picture This!

Post a photo of an amazing homemade ice cream float and you could win big!

FIRST PLACE WINS

$500!

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, President & Treasurer, Hearst Magazines Group; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2021 Food Network Magazine, LLC. “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of Television Food Network, G.P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by email. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 14 No. 5. 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.

CLOCKWISE, FROM TOP LEFT: OFFSET, SANG AN, STOCKFOOD, OFFSET, CON POULOS.

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