Food Network - March/April 2022.pdf by Lawrence Ambrocio

super style in your dining room

TABLE RUNNER

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TABLE

MUG

CHAIR

RUG

birthday wishes do come true

CRAFTED FOR JOY since 1903

Food Network Magazine

Contents M A R C H /A P R I L 202 2

Special

DOUBLE ISSUE!*

PHOTO: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS.

Make bagels at home! Find the how-to on page 46.

*This issue will count as two issues, and your subscription terms will remain the same. MARCH/APRIL 2022

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FOOD NETWORK MAGAZINE

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6 10 14 18 20 23 138 140

The

Recipe Index Editor’s Letter Calendars Watch This! To Your Health New on the Shelf For Dogs Only Who’s Counting?

k o o k o o C

Breakfast & Brunch

• A month of great egg recipes • Homemade bagels, step by step • Over-the-top pancakes, French toast and more 55

Soups & Stews

• All-star chicken soups • Three twists on tomato soup

and grilled cheese • Julia Child’s classic French onion soup • New slow-cooker ideas 77

Meats & Mains

• Foolproof Korean

fried chicken • The ultimate lasagna • An ode to dumplings • Ina Garten’s truffled mac and cheese

• • 103

Breads & Sides

• Biscuits two ways • • New ideas for broccoli • Feel-good greens • 127

Sweets & Treats

• Perfect chocolate pudding • Jumbo peanut butter cup cookies • A new kind of brownie • Homemade ice cream • Gluten-free toffee cake

Cover photograph by Mike Garten Food styling: Micah Morton Prop styling: Paige Hicks

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PLAY FAVORITES WITH YOUR HAIR.

™

Recipe Index BREAKFAST AND BRUNCH 30

Biscuit Egg-in-a-Hole

Ham and Gruyère Quiche

Turmeric Scrambled Eggs

Sourdough Strata with Tomatoes and Greens

Egg-in-a-Hole Grilled Cheese

Smoked Salmon Toast with Jammy Eggs

Teriyaki Pancakes with Eggs and Sausage

Corn Frittata

Olive Oil–Fried Egg

Homemade Bagels

Loaded Egg Sandwich

Spicy Smoked Salmon Bagelwiches

Creamy Baked Eggs with Pesto

Broccoli Quiche with Pepper Jack

Turkish Poached Eggs with Yogurt

Sheet-Pan Huevos Rancheros

Brandied Apple Challah French Toast

Chocolate Soufflé Pancakes

Hash Brown Cups

Cinnamon Roll Egg Sandwich

Spicy Egg and Tortilla Chip Scramble

Puff Pastry Breakfast Pizzas

Coffee-Glazed Bacon with Eggs

Glazed Raspberry Crumb Cake

Western Hash Brown Omelet

Breakfast Burritos

Breakfast Burgers

Egg Tacos with Poblano and Potatoes

Shakshuka

Rolled Omelet with Nori

Eggs with Soldiers

Bacon and Egg Toasts with Blue Cheese

Bacon-and-Egg Biscuit

Arepas Eggs Benedict

Caramel Monkey Bread

SOUPS AND STEWS 56

Pozole Verde con Pollo

Avgolemono

Tomato Soup with KimchiBacon Grilled Cheese

French Onion Soup

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Cumin-Rubbed Chicken Noodle Soup

MARCH/APRIL 2022

Slow-Cooker Moroccan Beef Stew with Couscous

Tom Kha Gai

Slow-Cooker Soy-Ginger Pork with Rice Noodles

Tomato Soup with Pepperoni Grilled Cheese

Slow-Cooker Jambalaya

Vegan Tomato Soup and Grilled Cheese

Slow-Cooker Squash-Chickpea Stew

contents

MEATS AND MAINS 79

Korean Fried Chicken

Chicken Milanese with Sweet Potato Salad

80 Cover Recipe

Crowd-Sourced Meat Lasagna

Lemon Spaghetti

Pork Soup Dumplings

Bistro Burgers with Mushrooms

Truffled Mac & Cheese

Chicken Noodle Casserole with Artichokes

Chicken Pot Pie

Chana Saag

Vietnamese Pork and Green Bean Stir-Fry

Corned Beef and Cabbage Pizza

Turn the St. Patrick’s Day favorite into pizza! Mussels in Green Curry Sauce

Shrimp Scampi Risotto

Breakfast-for-Dinner Burritos

VEGETABLES AND SIDES 106

107

Cut-Out Biscuits

Drop Biscuits

114

116

Rice with Shrimp Shell– Potato Chip Furikake

Soft Buttered Broccoli

124

125

107

109

110

113

Bariis

Khichdi

Wild Rice with Mushrooms

119

120

121

122

Kale Caesar Salad

Baby Bok Choy with Oyster Sauce

Braised Collard Greens

Instant Pot Barbecue Beans

Make this cozy side dish in your Instant Pot! Instant Pot Mashed Potatoes

Instant Pot Corn Pudding

SWEETS AND TREATS 128

130

132

134

136

Mocha Pots de Crème

Loaded Peanut Butter Cookies

Chocolate-Drizzled Brookies

Vanilla-Maple Ice Cream

Gluten-Free Toffee Cake

MARCH/APRIL 2022

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Star Search

What’s your ultimate comfort food?

“Shrimp and grits!”

Sunny Anderson The Kitchen; Spring Baking Championship: Easter pgs. 59, 80

Kardea Brown Delicious Miss Brown; Spring Baking Championship pg. 113

Maneet Chauhan Chopped; Tournament of Champions pg. 84

Hannah Cheng Chef and co-owner, Mimi Cheng’s pg. 84

Marian Cheng Chef and co-owner, Mimi Cheng’s pg. 84

Cliff Crooks Chef Boot Camp; The Julia Child Challenge; Worst Cooks in America pg. 18

Ina Garten Barefoot Contessa: Modern Comfort Food pg. 88

Alex Guarnaschelli Chopped; The Kitchen; Supermarket Stakeout pg. 84

Hawa Hassan Hawa at Home (on foodnetwork.com) pg. 109

Rick Martinez Food Network Kitchen app pg. 56

Masaharu Morimoto Chef and owner, Morimoto Restaurants pg. 114

Aarti Sequeira Guy’s Grocery Games pg. 110

“Sushi—it’s what I crave the most, second to my mother’s pasta sauce.”

“Dim sum— especially sew mai pork and shrimp dumplings—and khao soi, Northern Thai curry noodles.” Michael Symon Symon’s Dinners Cooking Out pg. 58

Jet Tila Tournament of Champions; Ready Jet Cook (on Food Network Kitchen app) pgs. 25, 60, 84

Molly Yeh Girl Meets Farm; Spring Baking Championship pgs. 84, 86

You could win a copy of our new cookbook for kids! The book is filled with creative snacks and treats, one for every day of the year. Enter for a chance

Check out what’s inside!

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MARCH/APRIL 2022

NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine The Recipe-a-Day Kids Cookbook Sweepstakes. Sponsored by Hearst Magazine Media, Inc. Beginning March 1, 2022, at 12:01 a.m. ET, through April 1, 2022, at 11:59 p.m. ET, go to foodnetmag.com/ recipeadaycookbook on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. Twenty-five (25) winners will each receive one (1) Food Network Magazine The Recipe-a-Day Kids Cookbook (ARV: $22; total ARV of all prizes: $550). Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Odds of winning will depend upon the total number of eligible entries received. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Sweepstakes subject to complete official rules available at foodnetmag.com/kidsbakingbook.

Find your favorite chefs and celebs in this issue.

Of course we’re older and wiser now, and we understand that the real benefit of carbs is emotional. A rich carby dish can work wonders when it shows up at the right time. I’ve made Ina Garten’s lasagna for the happiest and saddest events in my friends’ lives…for births and losses, for hospital stays and new apartments, for quarantines. It’s a recipe with a thousand memories attached to it, and every time I make it, they all come flooding back. This issue is packed with dishes like that— dumplings that Molly Yeh grew up eating; rice that Kardea Brown’s mom taught her to make; chicken soup that cures all for Michael Symon. We gathered as many feel-good recipes as we could for this double issue and then we wrapped it up like any self-respecting carb lover would: with cake and ice cream.

Maile Carpenter Editor in Chief @maile__fnmag

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BREAD PHOTO: GETTY IMAGES. CARPENTER PORTRAIT: TRAVIS HUGGETT.

f we’ve learned anything about ourselves during the past two years, it’s that we turn to carbs when the going gets rough. Ask anyone around you to name their favorite comfort foods. I’m guessing the responses are similar to the foods our editors and recipe developers named when we started planning this issue: dumplings, pancakes, bagels, rice, bread, mac and cheese…the stuff that makes us happy. You know what didn’t come up? Salad. The pandemic seems to have reset our dietary habits to somewhere around the early ʼ90s, when carbs were the answer to everything. One of my many food-service jobs during that time was at a half-deli, half-yogurt shop in Chapel Hill, NC, and I fully did my part to serve Generation Carb: I’d slather nonfat cream cheese onto huge puffy bagels for diet-conscious college kids in the morning, then I’d serve mountains of low-fat fro-yo to the same crowd in the afternoon. Bread and sugar got all of us through the day.

Editor in Chief

SVP, Group Publishing Director

Maile Carpenter

Patricia Haegele

Creative Director Deirdre Koribanick

SVP, Publishing Director Vicki L. Wellington vwellington@hearst.com

Executive Editor Liz Sgroi Managing Editor Robb Riedel

VP, Marketing Christine Rannazzisi-Gerstein

Photo Director Alice Albert

Editorial

Art

Deputy Editor Jessica Dodell-Feder

Art Director Rachel Keaveny

Deputy Food Editor Teri Tsang Barrett

Deputy Art Director Amy Kaffka

Special Projects Editor Pamela Mitchell

Libby Lang

Associate Editors Nora Horvath Kara Zauberman

Finance Director David Rockefeller Business Manager Celeste Chun

Advertising TEXAS NEW YORK Wisdom Media Executive Sales Directors Leslie Wehrmann Chad Carr leslie@wisdommediaco.com chad.carr@hearst.com Lynn Wisdom Kathleen Donohue lynn@wisdommediaco.com kdonohue@hearst.com Mary Ellen Morelli WEST COAST maryellen.morelli@hearst.com Executive Sales Director Kimberly Parrilla Clemmy Closson cclosson@hearst.com Lynn Ruane

Specialist

Online Editorial Coordinator Michelle Baricevic Editorial Assistant Carol Lee

Copy

Advertising/Hearst Autos Cameron Albergo cameron.albergo@hearst.com Executive Assistant to the

Copy Chief Chris Jagger Research Chief Katherine Wessling Copy Editor David Cobb Craig

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Contributors

Sales Assistants

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MIDWEST Executive Sales Directors Amy Mehlbaum

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Debra Smith

Recipe Developers Jackie Ji Yoon Park, Amy Stevenson

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Recipe Tester Jessica D’Ambrosio

Published by Hearst 300 West 57th Street New York, NY 10019 Chairman William R. Hearst III Chief Operating Officer Mark E. Aldam

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DISCOVERY Chief Lifestyle Brands Officer Kathleen Finch President, Food Network Courtney White

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MARCH/APRIL 2022

Corporate Research Manager Emma Chapman

Hey, peanut butter lovers: Try the loaded cookies on page 130!

Public Relations Coordinator Anouska Best

VP, Strategy and Business Management Rick Day

Customer service Call: 866-587-4653 Email: FNMcustserv@cdsfulfillment.com Visit: shop.thefoodnetworkmag.com/service.html Write: Customer Service Dept., Food Network Magazine PO Box 6000 Harlan, IA 51593 Food Network Magazine’s cover price is $6.99 for all issues, and publishes monthly except Jan/Feb, Mar/Apr, May/Jun and Jul/Aug and when future combined issues are published that count as two issues as indicated on the issue’s cover. 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.

PHOTO: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO.

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For a New You in ‘22 The new year brings with it an opportunity to make new choices for a better you. If one of your resolutions was to cut the sugar, but keep keep the sweet - SweetLeaf Stevia Sweetener can help you reach your goal, deliciously! By making the switch from sugars to plant-based SweetLeaf products, you can reduce calories, carbs, and sugars while NHHSLQJ DOO WKH ³DYRUV \RX ORYH LQ \RXU foods, drinks, and recipes.

NO SUGARS • NO ARTIFICIAL SWEETENERS • ZERO CALORIES • DELICIOUS

For recipes and more: SweetLeaf.com

calendar

March mon

WED

coarse sugar.

Serve a retro app for Throwback Thursday: Fill cremini mushroom caps with cream cheese; broil until melted. Top with chives.

It’s Dr. Seuss’s birthday! Put out a one fish, two fish snack bowl: Combine goldfish with M&M’s or other chocolates.

It’s Pi Day. Have

FRI

National Park was established on this day in 1872. Make a sweet trail mix: Mix dried fruit with cocoacovered almonds.

went on sale on this day in 1912. Crush some and press them around the outside of a vanilla layer cake.

THU

Make a super-easy

Vermont became a state on this day in 1791. Have some sliced apples (the state fruit!) with Vermont cheddar.

SAT

It’s Girl Scout Day. Use some cookies for a sundae: Crush Trefoils and sprinkle them onto butter pecan ice cream along with butterscotch sauce.

Holi, the Hindu festival of

for a foolproof foodnetwork .com/holipaneer.

more pesto.

22 and so is DC’s Cherry Blossom Festival! Make a floral drink: Pour equal parts pink lemonade and seltzer over ice;

weekend bagels into dinner: Top with spinachartichoke dip and shredded cheese; bake at 500˚, about

Takeout Tuesday! Order a new topping: Toss canned

cucumber, and salt.

30 Today is National Doctors’ Day. Bake some treats (like the brownies on page 132!) for your family doc.

Prepare a

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25 It’s Greek Independence Day. Serve Greek salad in a new way: Skewer

MARCH/APRIL 2022

CORY FERNANDEZ

DAISY: GETTY IMAGES. TRAIL MIX, CAKE AND KEBABS: LEVI BROWN. GOLDFISH, CHEESE, APPLES, FLORAL DRINK, GREEN DIP AND FRIED ONIONS: RYAN DAUSCH. CUPCAKE: MIKE GARTEN. STUFFED MUSHROOMS: ANDREW PURCELL. GIRL SCOUT COOKIES: SAM KAPLAN. COCA-COLA: ALAMY.

SUN

THE NEW FRAGRANCE BY GLAD

calendar

SUN

mon

TUE

WED

THU

FRI

It’s April Fools’ Day! Play a prank and make a cake

SAT

spaghetti and

4 cookbook comes out today, with a recipe for every day of the year! Go to page 8 for a chance to win a copy.

World Health Day: cut into sticks;

chili powder.

.com/sunnycake.

Which chef will win Tournament of Champions? Tune in tonight at 8 p.m. ET, then watch the finale next week!

the 18th), then with a fish you’ll get nice shrimp risotto on page 98. food processor. Top with mango.

17 It’s Easter Sunday! Decorate mini cupcakes with pastel frosting and put them in an empty

20 The Boston Marathon is today—a good excuse for lots of carbs: Top baked potatoes with mac and cheese,

Try a weirdly

It’s Earth Day! Don’t toss your carrot greens—

Wednesday:

and lemon juice; season with salt.

26 Turn leftover matzo into avocado toast: Mash avocado with lemon juice and salt; spread on matzo.

29 Today is Arbor Day! Top a bowl of soup with

and toast, then top with pesto.

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tonight. Make macaroons like Molly Yeh: Add rainbow sprinkles to the batter; bake and dip the bottoms in melted

CARROTS AND EASTER EGGS: GETTY IMAGES. SUNDAE: RYAN LIEBE. FROZEN BANANAS AND LOADED POTATO: RYAN DAUSCH. SPAGHETTI CAKE AND SPRINKLES: LEVI BROWN. JICAMA STICKS: KARL JUENGEL. “NICE” CREAM: RALPH SMITH. TOAST AND MATZO: BEN GOLDSTEIN. PESTO AND CUPCAKES: YUNHEE KIM. TOMATO SOUP: LISA SHIN.

on this day in 1892. Make a fun one: Top brownies with Neapolitan ice cream and cotton candy.

flag design was decided on this day in 1818. Make flag treats: Skewer bananas, freeze, then cover with red, white and blue candy melts.

Happy Birthday, Sunny Anderson!

Watch This!

See what’s coming to Food Network this spring. BY

The Julia Child Challenge Chefs are making classic Julia recipes for a chance to study at her alma mater, Le Cordon Bleu. See how well you know the culinary icon, then try one of her classic recipes on page 68.

How tall was Julia? A. 5'2" B. 5'7"

AUDREY MORGAN

Premieres March 14 at 9 p.m. ET

Julia was best known for which classic French recipe? A. Pommes frites

C. 5'11" B. Salade niçoise

Chef Boot Camp In this high-stakes series, Worst Cooks in America host Cliff Crooks helps struggling chefs improve their skills and turn their careers around. Figuring he saw plenty of “worsts” on his last Airs series, we asked the Thursdays at longtime chef to spill. 10 p.m. ET

D. Duck à l’orange

What snack food did Julia famously serve on Thanksgiving?

TRUE OR FALSE? 5

A. Goldfish

What was Julia’s first television show called? B. The French Chef C. Back to Basics D. The Francophile

There’s a rose named after Julia. Julia learned how to cook by watching her mother in the kitchen.

T F

ANSWERS: 1. D Her kitchen had extra-tall counters for that reason! 2. A She loved the cheesy crackers. 3. B It aired on PBS following the success of her best-selling book Mastering the Art of French Cooking. 4. C She made the dish on the first episode of her show. 5. T It’s yellow in honor of one of her favorite ingredients: butter! 6. F Julia taught herself to cook to impress her husband, Paul.

Worst disaster you’ve had in the kitchen?

Spring Baking Championship A new batch of bakers is ready to impress host Molly Yeh and judges Kardea Brown, Duff Goldman and Nancy Fuller. Make daisy cupcakes for the premiere! YOU’LL NEED: 30 marshmallows ⅓ cup yellow nonpareils 12 cupcakes with vanilla frosting

to make petals (you’ll need 10 to 12 per cupcake). Arrange the

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“A chef overcooked every prime rib we had for service because they didn’t realize the thermometer was set to Celsius!”

Worst mistake a home cook can make? “Not having patience and taking the time to be organized—which is also the worst mistake a professional chef can make.”

Worst cooking advice you’ve ever heard? “Someone told me they learned to cook meat and fish ‘until it’s dark and the juices start coming out of it.’ My jaw dropped.”

Worst ingredient a competitor could use?

Premieres February 28 at 8 p.m. ET

CHILD PORTRAITS, FLAG, GOLDFISH, SNICKERS, DORITOS, ROSE, THERMOMETER AND STEAK: GETTY IMAGES. OREOS: LEVI BROWN. CUPCAKES: RALPH SMITH.

D. 6'2"

By choosing paper products, you’re taking a sustainable path forward that also gives back. When you use paper products, you’re doing your part to help the planet. Because the paper, packaging and boxes you rely on every day are designed to be easily recycled over and over again. In fact, paper is the most recycled material in the U.S., and it comes from a natural and renewable resource—trees. Choosing paper products encourages U.S. forest owners to grow and maintain healthy forests, nearly twice the amount that’s used to make the products we need. And that’s something we can all feel good about.

CHOOSE PAPER & PAPER PACKAGING AND BE A FORCE FOR NATURE Learn more @ paperfornature.com

From the Makers of Paper and Packaging

To Your Health Here’s what’s extra good for you in this issue. BY

CORY FERNANDEZ

Make Room for Mushrooms

A serving of mushrooms could be good for your mental health: In a recent study from Penn State, participants who ate white button, lion’s mane and other varieties were less likely to develop symptoms of depression. Mix some chopped mushrooms into your next burger patty, or try Ina Garten’s Truffled Mac & Cheese on page 89!

In Season: Dill

Plant some dill in your window box: It’s full of antioxidants and it’s good for digestion, plus the herb adds tons of flavor to a dish. Try it in the chicken soup on page 58.

Got Whole Milk?

Looking Good

Getting your beauty sleep is more important than you bags, it can also lead to smarter snacking! In a new

smoked salmon toast on page 36 in the morning.

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DILL AND MUSHROOMS: GETTY IMAGES.

Don’t shy away from full-fat dairy: According to new research from the George Institute for Global Health, people who consume higher amounts of dairy fat tend to have a lower risk of cardiovascular disease. Pick up some whole-milk Greek yogurt and make the Turkish eggs on page 31.

Nailing a souﬄé on the first try. Impossible.

Zero sugar*, zero artificial sweeteners. Impossibly delicious.

Travel beyond the bustle of Atlanta and charm of Savannah to discover Driftwood Beach just off the coast on Jekyll Island. Spend a day climbing its weathered tree trunks and branches left behind after years of erosion or pause to take in a view that never seems to end. Set off down mile after mile of secluded coastline and discover an only-in-Georgia moment waiting for you. You’re ready for a Georgia getaway. Start yours at ExploreGeorgia.org. Driftwood Beach, Jekyll Island |

@switchbackshawty

New on the Shelf Check out these just-released groceries and goods. BY

AUDREY MORGAN

Supermarket Arrivals

Whisps Cheese Crumbs

Next-Level Cocktail Mixers

margarita mixes are among the popular releases. $7; grocery

This crunchy breadcrumb alternative, made from parmesan, comes in Italian herb and Buffalo flavors. Kroger and select Costcos

Quality home bartending is easier than ever: These new mixers are made with top-notch ingredients. Just add booze! Actor Blake Lively mixers like Meyer

Hood Cottage Cheese with Everything Bagel Seasoning

and mocktails in mind. $30 for 12;

This new snack is the perfect match for a bagel chip!

COCKTAIL: RALPH SMITH. MONK NICHIREN PAINTING: GETTY IMAGES.

These chewy candies come in classic fruity flavors like green apple and cherry.

Jam for Art Lovers Brooklyn jam maker Brins has collaborated with New York City’s Metropolitan Museum of Art on flavors that are true masterpieces: Each spread comes in a jar decorated with the artwork that inspired it. The latest, Salted Concord, pays homage to Monk Nichiren Calming the Stormy Sea with the addition of Japanese sea salt. $10; store.metmuseum.org

A Dozen Cousins Entrée Seasoning Sauces Use these shortcut sauces to whip up pollo asado, pollo a la brasa and jerk-style chicken.

MARCH/APRIL 2022

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Springy Cookware

® BRAND DOG FOOD

Freshen up your kitchen with some pastel pots and pans.

Hemlagad Cookware Set in Light Pink, $60; ikea.com

Climate-Friendly Crackers Snack on something new and help the environment while you’re at it.

EXPLORE OFFERS AT DOGCHOW.COM/OFFERS

Purina trademarks are owned by Société des Produits Nestlé S.A.

crackers comes from low-till farms. $6; moonshotsnacks.com

using sustainable practices.

grown on zero-CO2 emission farms. $5; airlyfoods.com

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MARCH/APRIL 2022

® ®

BRAND DOG FOOD

Food Network Farmstead 10-Piece Nonstick Ceramic Cookware Set in Light Blue, $180; kohls.com

Soft Grip 16-Piece Cookware Set in Yellow, $143; greenlife-cookware.com

blends inspired by favorites like bulgogi, kimchi and ssamjang. Use them in a marinade or sprinkle them on eggs, rice bowls and more. $14 each; spiceology.com

NEW!

Books for Cooks

Get your comfort food fix with these latest titles.

50 Easy Indian Curries New York Times staff writer Eric Kim bridges his Korean heritage and Southern upbringing with recipes like gochugaru shrimp and grits. $33; amazon.com

This guide includes dozens of regional variations like Kashmiri lamb curry and Kerala-style fish curry. $20; amazon.com

Bagels, Schmears, and a Nice Piece of Fish You’ll find bagel lore, techniques and recipes, plus lots of topping ideas. $25; chroniclebooks.com

We paired recipes in this issue

Find all products in Kohl’s s tores and at kohls.com .

Here’s a shortcut for the bacon, egg and blue cheese toasts on page 36: Microwave your bacon!

10-Piece Textured Titanium Nonstick Cookware Set, $179.99 This set has everything you need, including a great nonstick pan for the burgers on page 95.

TUX Silicone-Tipped Tongs, $21.99 Whip up the kale Caesar salad on page 119 and toss it with these pretty teal tongs.

Pre-Seasoned Cast-Iron Skillet, from $14.99 This ovenproof pan can go from the stove to the oven to your brunch table. Use it to make the frittata on page 38 or the shakshuka on page 43.

Farmstead 3-Piece Dip Bowl Set, $29.99 The spouts on these little bowls make them perfect for toppings like the chocolate syrup on page 52.

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MARCH/APRIL 2022

Rise and shine.

Make it look easy. Whether you’re prepping or serving, this Farmstead serving bowl and 3-piece dip bowl set are the perfect picks. Made tough to handle any recipe, but designed to shine on every table.

Explore the comforts of spring at Kohls.com/FoodNetwork

E H L Y L O A S TO Bring on spring with brighter

days and refreshed routines. Find Starbucks® spring coffees

SPRING

where you buy groceries.

STARBUCKS and the Starbucks logo are used under license by Nestlé.

t s a f k a B re

thirty days of

right y a yd r e ev t ar t S

1 BISCUIT EGG-IN-A-HOLE Cut a 2-inch hole in the center of a large biscuit with a cookie cutter or paring knife. Cook in a buttered ovenproof nonstick skillet over medium heat until toasted on the bottom, 2 to 3 minutes. Flip and crack 1 egg into the hole; season with salt and pepper and cook until the egg starts setting, about 2 minutes. Transfer the skillet to a 375˚ oven and bake until the egg is cooked to desired doneness, 4 to 8 minutes.

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MARCH/APRIL 2022

with these e

asy bre ak fas

ts .

TURKISH POACHED EGGS WITH YOGURT Fill a deep skillet halfway with water and add 1 tablespoon white vinegar. Bring to a gentle simmer over medium-high heat; crack in 2 eggs and cook until the whites are set, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Warm ½ cup plain whole-milk Greek yogurt, 1 grated garlic clove and a pinch of salt in a heatproof bowl set over a pan of simmering water, stirring. Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium heat; add ½ teaspoon Aleppo pepper and cook 15 seconds. Top the warm yogurt with the poached eggs, butter mixture, more Aleppo pepper and chopped mint.

4 3 large eggs 1¼ cups half-and-half ¼ cup finely chopped fresh chives Kosher salt and freshly ground pepper 1 tablespoon red wine vinegar 2 teaspoons dijon mustard 3 tablespoons extra-virgin olive oil 1 5-ounce package mesclun greens (about 8 cups) 4 white mushrooms, very thinly sliced 1. Set a baking sheet on the middle oven rack; preheat to 425˚. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, ½ teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. 2. Transfer the pie pan to the hot baking sheet. Bake until the eggs are set and browned on top, about 30 minutes. 3. Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms and toss. Season with salt and pepper. Cut the quiche into wedges; serve with the salad.

HASH BROWN CUPS Toss 1 pound shredded Yukon Gold potatoes with 4 tablespoons melted butter, ½ teaspoon kosher salt and a few grinds of pepper. Press into an oiled 12-cup muffin pan to form cups. Bake at 400˚ until browned, 50 minutes. Fill with scrambled eggs.

WESTERN HASH BROWN OMELET ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

8 large eggs 2 tablespoons extra-virgin olive oil 4 ounces thickly sliced deli ham, diced 2 bell peppers (1 red, 1 green), diced 1 onion, diced Kosher salt and freshly ground pepper 2 tablespoons unsalted butter (from a 1-pound bag; do not thaw)

Whisk the eggs in a large bowl until foamy.

season with ¼ teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 6 minutes;

2. Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the sides of the skillet with a spatula, until golden on the bottom, about 6 minutes. 3. Pour the egg mixture evenly over the hash browns. Transfer the skillet to the broiler; cook the omelet until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the top. Continue broiling until all of the cheese is melted and the eggs are just set, 2 to 3 more minutes. 4. Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.

Omelet with nori 6 Rolled Whisk 4 eggs with 1 teaspoon each soy sauce, mirin and toasted sesame oil and 2 sliced scallions. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the egg mixture and swirl the pan to coat; season with salt. Reduce the heat to medium low and cook until mostly set, 3 to 4 minutes. Top with a sheet of nori and gently press to soften. Roll up the omelet into a spiral and transfer to a cutting board. Let cool slightly. Slice crosswise into rounds. Sprinkle with toasted sesame seeds. Serve with soy sauce.

7 TURMERIC SCRAMBLED EGGS Whisk 3 eggs with 1 tablespoon water; season with salt and pepper. Heat 1 tablespoon butter in a nonstick skillet over medium heat. Add 1 tablespoon grated peeled fresh turmeric (or 1 teaspoon ground); cook, stirring, 15 to 30 seconds. Add the eggs, reduce the heat to medium low and cook, stirring, until set, 3 minutes. Top with chopped chives, parsley and dill.

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WESTERN OMELET: JUSTIN WALKER. ROLLED OMELET: RALPH SMITH. SCRAMBLED EGGS: RYAN DAUSCH. SOURDOUGH STRATA: TINA RUPP. BAKED EGGS: RALPH SMITH. EGG SANDWICH: LEVI BROWN.

SOURDOUGH STRATA WITH TOMATOES AND GREENS ACTIVE: 25 min l TOTAL: 2 hr 20 min (plus overnight refrigerating) SERVES: 6

8 plum tomatoes, quartered lengthwise 1 tablespoon chopped fresh thyme 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 cups whole milk 8 large eggs 1 ¼

cup grated parmesan cheese teaspoon cayenne pepper (about 8 cups)

1. Preheat the oven to 350˚. Toss the tomatoes with the thyme, Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour 15 minutes. Let cool completely. 2. Whisk the milk, eggs, fontina, ¾ cup parmesan, the cayenne, 1 teaspoon salt and ¼ teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. tomatoes. Cover and refrigerate overnight. 3. The next day, preheat the oven to 350˚. Sprinkle the strata with the remaining ¼ cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.

9 CREAMY BAKED EGGS WITH PESTO Butter 4 individual shallow baking dishes and sprinkle each with 1 tablespoon grated parmesan. Add 2 tablespoons heavy cream and 2 eggs to each and season with salt. Arrange the dishes in a large baking dish and pour hot water into the baking dish so that it goes halfway up the sides of the individual dishes. Bake at 325˚ until the egg whites are set but the yolks are still runny, 15 to 20 minutes. Top with pesto and red pepper ﬂakes.

Use a cinnamon roll instead of a bun!

10 CINNAMON ROLL EGG SANDWICH Cook 1 slice bacon in an ovenproof skillet over medium heat until crisp. Remove to a plate. Crack 1 egg into the pan; cook until the white sets, 3 to 4 minutes. Top with 1 slice cheddar. Transfer the skillet to a 375˚ oven and bake until the cheese melts. Serve the egg and bacon on a split cinnamon roll.

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BREAKFAST 11 BURRITOS Cook ½ cup diced chorizo, 1 tablespoon diced jalapeño

EGGS WITH SOLDIERS

BROCCOLI QUICHE WITH PEPPER JACK

Bring a saucepan of water to a boil. Carefully add 4 eggs and cook over low heat, 4 to 5 minutes. Drain and let cool. Set in egg cups, slice off the tops and season with salt and pepper. Serve with toast strips.

ACTIVE: 30 min l TOTAL: 1 hr 50 min SERVES: 6

piece refrigerated pie dough (half of a 14-ounce package) 2 tablespoons extra-virgin olive oil ½ small red onion, thinly sliced ½ cup chopped broccoli florets 3 large eggs 1¼ cups heavy cream or milk Kosher salt and freshly ground pepper 1 to 2 tablespoons chopped fresh chives 1 cup shredded pepper jack cheese 1. Roll out the pie dough until it’s just slightly larger. Ease into a 9-inch pie plate; crimp the edges. Refrigerate 30 minutes. 2. Preheat the oven to 375˚. Line the pie crust with foil, ﬁll with pie weights or dried beans and bake 20 minutes. Remove the foil and weights and continue baking until golden, 5 to 10 minutes. Let cool. 3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and broccoli and cook, stirring, until tender, 6 to 8 minutes. 4. Whisk the eggs and heavy cream in a large bowl and season with salt and pepper. Stir in the chives. 5. Spread the broccoli-onion mixture and the cheese in the pie crust. Carefully pour the egg mixture on top. Reduce the oven temperature to 350˚ and bake until the quiche is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.

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BREAKFAST BURRITOS AND EGGS WITH SOLDIERS: YUNHEE KIM. QUICHE AND GRILLED CHEESE: ANDREW PURCELL. SANDWICH: LEVI BROWN. SCRAMBLE: RYAN DAUSCH.

medium heat. Add 4 beaten eggs and ½ cup cotija cheese; cook, stirring, until set. Divide between 2 warmed ﬂour tortillas, top with salsa and roll up.

14 EGG-IN-A-HOLE GRILLED CHEESE Cut out a 2-inch round from the center of 1 slice white bread with a cookie cutter or drinking glass. Place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then ﬂip and top with 1 slice cheddar. Add another bread slice to the skillet; top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the

SPICY EGG AND 16 TORTILLA CHIP SCRAMBLE ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4 to 6

15 ½ 2 2 1

cup frozen waffle fries, hash browns or tater tots slices thick-cut bacon slices sharp cheddar cheese tablespoon unsalted butter, at room temperature, plus more for the bun 1 tablespoon hot sauce 1 extra-large egg Kosher salt 1 brioche bun, split Sliced avocado and chopped pickled hot peppers, for topping 1. Spread the waffle fries on a baking sheet and bake as the label directs. Lightly smash the fries with a spatula and form a disk about the diameter of the brioche bun. Keep the oven on. 2. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 7 minutes. Remove to a paper towel– lined plate; break each piece in half. Wipe out the skillet. 3. Lay the cheese slices on the fries and return to the oven until melted, about 2 minutes. Meanwhile, melt the butter in the skillet over medium heat. Add the hot sauce and swirl to combine. Crack the egg into the skillet and cook until it starts setting, about 30 seconds. Season with salt and spoon the butter mixture over the egg white until it starts to turn orangered, 30 seconds. Cover and cook until set, 1 more minute. 4. Toast the brioche bun and spread with butter. Slide the cheesy waffle fries onto the bottom bun. Top with the bacon, avocado, egg, pickled peppers and the top bun.

2 tablespoons unsalted butter 1 poblano chile pepper, seeded and diced 1 bunch scallions, sliced 1 red jalapeño pepper, halved, seeded and thinly sliced ½ cup corn kernels Kosher salt 8 large eggs 4 cups tortilla chips, slightly crushed 1 cup shredded cheddar cheese (about 4 ounces) ¼ cup fresh cilantro, torn, plus more for topping Diced avocado, sour cream and pico de gallo, for topping 1. Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeño; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and ¾ teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes. 2. Whisk the eggs with ¼ cup water and ½ teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring

20 TERIYAKI PANCAKES WITH

17 Place a cooked sausage patty on a toasted hamburger bun bottom. Top with cheddar cheese and a fried egg; season with salt, pepper and hot sauce. Add the bun top.

18 TOASTS WITH

19 SMOKED SALMON TOAST WITH JAMMY EGGS Bring a small saucepan of water to a boil. Add 1 egg, return to a simmer and cook for 6½ minutes. Drain and run under cold water; peel and slice. Thinly slice 1 small shallot and toss with the juice of 1 lemon; let sit 15 minutes. Mix 1 ounce cream cheese with ½ teaspoon each dijon mustard and horseradish; spread on a slice of toasted pumpernickel bread. Top with smoked salmon, some of the shallot mixture, the sliced egg, capers, parsley and dill.

6 links breakfast sausage, cut in half 1 12-ounce bag broccoli florets ¼ cup vegetable oil, plus more for the pan Kosher salt and freshly ground pepper 1½ cups all-purpose flour 2 teaspoons baking powder 6 large eggs 1 cup milk 3 tablespoons teriyaki sauce 3 scallions, finely chopped 1 teaspoon toasted sesame oil 1 teaspoon rice vinegar 1. Preheat the oven to 450˚. Toss the sausage, broccoli, 1 tablespoon vegetable oil and a pinch each of salt and pepper on a baking sheet. Bake, stirring, until the sausage is browned and the broccoli is charred, 25 to 30 minutes. 2. Meanwhile, whisk the flour, baking powder, ¼ teaspoon salt and ½ teaspoon pepper in a large bowl; make a well in the center. Separate 2 eggs; put the whites in a separate bowl and the yolks in the well in the flour. Whisk the milk, 2 tablespoons vegetable oil and ½ tablespoon teriyaki sauce into the yolks, then whisk into the flour; stir in the scallions. Whisk the egg whites until stiff peaks form, then fold into the batter. 3. Heat a large nonstick skillet over medium-high heat; brush with vegetable oil. Ladle ¼ cup batter into the skillet for each pancake. Cook, flipping once, until golden, about 4 minutes. Keep the pancakes warm on a baking sheet in the oven. 4. Heat the remaining 1 tablespoon vegetable oil in the skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. Whisk the remaining 2½ tablespoons teriyaki sauce, the sesame oil, vinegar and 1 teaspoon water in a small bowl. 5. Divide the pancakes, broccoli, sausage and fried eggs among plates. Serve with the sauce.

BREAKFAST BURGER AND SMOKED SALMON TOAST: RALPH SMITH. BACON AND EGG TOASTS WITH BLUE CHEESE: LEVI BROWN. TERIYAKI PANCAKES: RYAN DAUSCH

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

BREAKFAST BURGERS

YOU WANT TO SERVE DEVILED EGGS. BUT YOU’VE NEVER ACTUALLY MADE DEVILED EGGS.

IT’S GONNA BE GREAT ™

Let’s start deviling some eggs. Scan the code for this Tangy Mustard Deviled Eggs recipe and other great appetizers.

All-purpose flour, for dusting 1 sheet frozen puff pastry, thawed 2 slices bacon 1½ cups shredded havarti cheese 3 tablespoons shredded parmesan cheese 4 large eggs Kosher salt and freshly ground pepper Chopped fresh chives, for topping 1. Preheat the oven to 425˚. Line 2 baking sheets with parchment paper. On a lightly ﬂoured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 rounds. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes. 2. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble. 3. Let the crusts cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deﬂate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each pizza and crack an egg into

1. Position a rack in the upper third of the oven and preheat to 475˚. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and ½ teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano and toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, ﬂipping once, until golden brown, 25 to 30 minutes. 2. Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl. Season with salt. 3. Whisk the remaining 7 eggs with the egg yolk, ¼ cup cilantro and ½ teaspoon salt in a bowl until frothy. Melt the butter in a nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until set, 5 minutes. 4. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the potato mixture. Divide the vegetables and eggs among the tortillas. Serve with the tomato salsa.

BISCUIT 24 BACON-AND-EGG Toast a split buttermilk biscuit. Fill with scrambled

eggs, a dash of hot sauce, 2 slices cooked bacon and 1 slice American cheese.

Try making this sandwich with the homemade biscuits on page 104!

FRITTATA: JENNIFER CAUSEY. PIZZA: STEVE GIRALT. EGG TACOS: CHARLES MASTERS. BACON-AND-EGG BISCUIT: CHRISTOPHER TESTANI.

l MAKES: 4

1 teaspoon chili powder Kosher salt 2 Yukon Gold potatoes (about 1 pound), diced 1 onion, diced 1 poblano chile pepper, thinly sliced Cooking spray 3 plum tomatoes, diced ½ cup chopped fresh cilantro 2 tablespoons jalapeño hot sauce 1 tablespoon unsalted butter 12 white corn tortillas, warmed

Season Your Legacy As you chart your way to success, leave some crumbs behind for others to follow. A legacy is like a cast iron skillet — with proper care, every plank of bygone HORMEL® BLACK LABEL® Bacon you cook leaves a bit of its delicious essence behind for whoever cooks the next meal. A lesson from the makers of HORMEL® BLACK LABEL® Bacon: the taste of achievement is best shared with others.

25 SPICY SMOKED SALMON BAGELWICHES ACTIVE: 15 min l TOTAL: 15 min l MAKES: 2

1. Toss the cucumber and scallion slices in a bowl with the lemon juice, sesame oil and a pinch of salt. Toast the bagels. 2. Melt the butter in a skillet over medium heat. Add the eggs and a pinch of salt and cook, stirring, until almost set, about 2 minutes. Stir in the salmon, cream cheese and sriracha and cook until the eggs are set, about 1 more minute. 3. Divide the scrambled egg mixture between the bagels and top with the cucumber mixture.

26 OLIVE OIL–FRIED EGG Heat ½ inch of olive oil in a small skillet over medium-high heat until shimmering but not smoking. Crack in 1 egg (the egg white will immediately bubble up) and cook, spooning some of the hot oil over the yolk, until the white is set and starting to brown and crisp around the edges, 50 seconds to 1 minute. Serve on grilled bread and sprinkle with smoked paprika and ﬂaky salt.

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27 ACTIVE: 40 min

TOTAL: 1 hr 20 min

15 small corn tortillas, each cut into 6 wedges 3 tablespoons vegetable oil 1½ teaspoons ground cumin ½ teaspoon chili powder Kosher salt and freshly ground pepper 1 dried ancho chile pepper, stemmed 1 14.5-ounce can tomato sauce 1 scallion, roughly chopped 1 jalapeño pepper, thinly sliced ½ cup packed fresh cilantro, plus more for topping 1 16-ounce can chili beans in sauce 12 large eggs 1 ripe avocado, chopped ½ cup crumbled cotija cheese Lime wedges, for serving 1. Preheat the oven to 425˚. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with ½ teaspoon cumin, the chili powder, ½ teaspoon salt and a few grinds of pepper; toss until well coated. Spread in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes. 2. Meanwhile, combine the dried chile and ¼ cup hot water in a blender. Let stand until the chile is softened, 5 minutes. Add the tomato sauce, scallion, half of the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky. 3. Remove the tortillas from the oven. Drizzle with about ½ cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook evenly. Bake until the egg whites are opaque, 15 to 20 minutes. 4. Drizzle with 1 cup ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.

BAGELWICH: PAUL SIRISALEE. OLIVE OIL–FRIED EGG: RALPH SMITH. HUEVOS RANCHEROS: RYAN DAUSCH.

1 Persian cucumber, halved lengthwise and thinly sliced 1 scallion, thinly sliced 2 teaspoons fresh lemon juice ¼ teaspoon toasted sesame oil Kosher salt 2 bagels, split 1 tablespoon unsalted butter 4 large eggs, lightly beaten 1 ounce smoked salmon (about 2 slices), chopped 1 ounce cream cheese, cut into ½-inch pieces 1½ teaspoons sriracha

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

COFFEE-GLAZED BACON WITH EGGS ACTIVE: 25 min l TOTAL: 50 min SERVES: 4

¼ 3

cup pure maple syrup tablespoons instant coffee granules Freshly ground pepper 8 slices thick-cut bacon 4 teaspoons unsalted butter 8 large eggs Kosher salt Buttered toast, for serving 1. Preheat the oven to 325˚. Combine the maple syrup, coffee granules and a few grinds of pepper in a saucepan over medium heat. Cook, stirring, until the coffee dissolves. Remove from the heat and stir in the bacon. 2. Arrange the bacon on a rack set on a baking sheet; drizzle with some of the remaining coffee syrup. Bake 20 minutes, then ﬂip and drizzle with the remaining syrup. Continue baking until the bacon is browned and glazed, about 15 more minutes. 3. Meanwhile, heat 2 teaspoons butter in a large skillet over medium-high heat. Crack 4 eggs into the skillet, season with salt and pepper and cook until the whites start setting, about 2 minutes. Cover and cook until desired doneness, 4 to 6 more minutes. Repeat with the remaining butter and eggs. Serve the fried eggs with the bacon and toast.

SHAKSHUKA l TOTAL: 1 hr

1½ ½ ½ ¼

2 ¾ ½

tablespoons extra-virgin olive oil onion, chopped red bell pepper, thinly sliced small bunch cilantro, leaves and tender stems separated, chopped small cloves garlic, thinly sliced teaspoon ground cumin teaspoon paprika

15-ounce can whole peeled tomatoes, crushed by hand 4 large eggs Warm pita bread, for serving 1. Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper ﬂakes; season with ¼ teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute. 2. Preheat the oven to 375˚. Stir the tomatoes with their juices into the

skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper. 3. Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them up slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

BACON AND EGGS: KANG KIM. SHAKSHUKA: RYAN DAUSCH. BENEDICT: YUNHEE KIM.

AREPAS EGGS 30 BENEDICT Make the hollandaise: Puree 1 egg yolk in a blender with ¼ cup mayonnaise, 1 teaspoon lemon juice, and cayenne and salt to taste. Pulse in 2 tablespoons melted butter. Place the sauce in a bowl set over a pan of simmering water; whisk until thick. Stir in some chopped cilantro. Poach the eggs: Bring a deep skillet of water with a splash of vinegar to a simmer. Crack 4 eggs into individual cups, slip the eggs into the water and poach until the whites set, 3 to 3½ minutes; remove with a slotted spoon. Serve the eggs on arepas with serrano ham and the hollandaise.

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Try this at home

PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: MARINA MALCHIN.

It’s super satisfying to make your own— just follow this step-by-step guide!

Homemade bagels are best the day they’re baked. These will keep for a few days in a sealed container; they’ll just be a little less crisp.

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HOMEMADE BAGELS ACTIVE: 1 hr I TOTAL: 3 hr 15 min (plus 4 hr rising) MAKES: 6

½ cup plus ⅔ cup warm water (105˚ to 110˚) ¼ cup barley malt syrup ¾ teaspoon active dry yeast 3 cups bread flour, plus more if needed 2 teaspoons kosher salt Cooking spray Cornmeal, for dusting 1 large egg white, lightly beaten Sesame seeds, coarse salt, poppy seeds and/or everything seasoning, for topping

1. Make the dough.

Stir together ½ cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes.

Whisk the ﬂour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and ⅔ cup warm water and stir with a wooden spoon to make a shaggy dough. Not all the ﬂour will be mixed in.

Knead the dough in the bowl to mix in more of the ﬂour, and work the dough into a rough ball in the bowl.

2. Knead the dough.

Turn out the dough onto a clean surface and begin kneading. As you knead, the dough will become tacky and stick to your ﬁngers, then it should lose its stickiness and form a somewhat smooth ball (this should take 3 to 4 minutes). If the dough is still sticky, lightly dust with ﬂour.

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Once the dough starts to smooth out, continue kneading until it’s very satiny and pillowy feeling (this should take 5 to 10 minutes). Rip off a small piece of dough and gently stretch the 4 corners. If it can stretch very thin without tearing, it’s ready. If it tears, knead another 2 minutes and test again.

Transfer the dough to a clean bowl lightly misted with cooking spray, cover tightly with plastic wrap and let stand at room temperature until doubled in size, about 1 hour. You don’t want the dough to over-proof or form bubbles on the surface. Keep an eye on it; the dough can proof quickly in a warm spot.

3. Divide the dough.

You can use this recipe to make mini bagels too. Just divide the dough into 8 pieces instead of 6 and continue as directed. Line a baking sheet with parchment paper and mist with cooking spray. Turn out the dough onto a clean surface and press to ﬂatten and deﬂate the dough, making sure to press out any large air bubbles. Divide into 6 pieces, 3½ to 3¾ ounces each.

Pull the corners of each piece together into the center of the dough, turn over so the seam is on the bottom and roll the dough against the counter into a tight ball with a smooth surface. Do not use any ﬂour or the dough will not stick to itself properly.

4. Form the bagels.

Form the bagels one at a time: First stick your thumb through the middle of a dough ball, then insert your index ﬁnger and gently start to stretch the hole.

Roll the bagel in a circle around your index ﬁngers to stretch the hole until 1½ to 2 inches wide. If the hole pulls back together, let rest 1 to 2 minutes, then reshape.

Transfer the bagel to the baking sheet and repeat with the remaining dough balls. Cover the baking sheet with plastic wrap and refrigerate at least 4 hours or overnight. The bagels will puff slightly.

5. Cook the bagels.

About 30 minutes before boiling, preheat the oven to 450˚ and remove the bagels from the refrigerator. Bring 2 quarts of water to a boil in a wide pot. Stir in the remaining 3 tablespoons malt syrup. Gently add 2 or 3 bagels, rounded-side down, and boil for 2 minutes, ﬂipping halfway through.

Remove the bagels with a slotted spoon and put back on the baking sheet. Repeat with the remaining bagels. It’s OK if they deflate a bit as they cool but they should mostly keep their shape. (If they do deflate and wrinkle, they’ll still be good—just a little flat.)

Line a separate baking sheet with parchment paper and dust with cornmeal. Brush the tops and sides of the bagels with the egg white and sprinkle with toppings. Place rounded-side up on the cornmeal-dusted baking sheet, about 1 inch apart.

Bake on the middle oven rack until the bagels are golden brown and crisp, rotating the pan halfway through, 18 to 20 minutes. Let cool at least 15 minutes. Serve slightly warm or at room temperature.

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The Secret

( Br andied Apple (

Challah French Toast 48

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PHOTOS: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.

Sauce

These over-the-top breakfasts are dripping with goodness. MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON AND AMY STEVENSON

RECIPES BY

( Chocolate Souff lé (

Pancakes

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( Glazed Raspberry (

Crumb Cake

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( Caramel (

Monkey Bread MARCH/APRIL 2022

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BRANDIED APPLE CHALLAH FRENCH TOAST

CHOCOLATE SOUFFLÉ PANCAKES ACTIVE: 35 min TOTAL: 35 min SERVES: 4 to 6

ACTIVE: 45 min TOTAL: 45 min SERVES: 4 to 6

5 large eggs 1 cup half-and-half 1 tablespoon granulated sugar Pinch of salt ½ teaspoon pure vanilla extract ⅓ cup confectioners’ sugar 1 stick unsalted butter 2 Golden Delicious apples, peeled and sliced into ½-inch-thick wedges ¼ teaspoon ground cardamom ¼ cup honey 1 tablespoon fresh lemon juice 3 tablespoons brandy 1. Preheat the oven to 325˚. Line a large rimmed baking sheet with foil; set aside. Slice the challah into eight ¾- to 1-inch-thick pieces. Whisk the eggs and half-and-half in a large shallow dish, then whisk in the granulated sugar, salt and vanilla until the sugar is dissolved and the custard is smooth. Put the confectioners’ sugar in a fine-mesh strainer. 2. Add 4 slices of bread to the custard and let soak, turning once, until saturated but not falling apart, 1½ to 2 minutes. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the soaked bread, letting the excess custard drip off, then immediately dust with some of the confectioners’ sugar. Cook until the bottom of the bread is golden, 2 to 3 minutes, then flip and dust with more confectioners’ sugar. Continue to cook, flipping twice more and dusting with more confectioners’ sugar each time, until both sides are browned and caramelized, about 5 more minutes; add ½ tablespoon more butter when the skillet is dry. Transfer to the baking sheet. Add 1 more tablespoon butter to the skillet and repeat with the remaining bread, custard and confectioners’ sugar; add ½ tablespoon more butter to the skillet when needed. Transfer the baking sheet with all the French toast to the oven and bake until cooked through, about 10 minutes. 3. Meanwhile, wipe out the skillet and add 4 tablespoons butter; increase the heat to medium high. Add the apples and cardamom and cook, stirring, until softened and lightly browned in spots, 3 to 4 minutes. Add the honey, lemon juice and 2 tablespoons water and continue to cook until the sauce has thickened slightly, 2 to 3 minutes. Add the brandy and carefully tilt the pan or use a long lighter to ignite. Cook until the apples are glazed and soft but not falling apart, 1 to 2 more minutes. Remove from the heat, add the remaining 1 tablespoon butter and swirl to melt and slightly thicken the sauce. 4. Divide the French toast among plates. Spoon the apples and sauce on top.

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FOR THE SYRUP ½ cup pure maple syrup ⅓ cup heavy cream 4 ounces semisweet chocolate, finely chopped 2 tablespoons unsalted butter 1 tablespoon unsweetened cocoa powder 1 tablespoon packed light brown sugar Pinch of salt ½ teaspoon pure vanilla extract FOR THE PANCAKES 1½ cups all-purpose flour ⅓ cup confectioners’ sugar, plus more for dusting ¼ cup unsweetened cocoa powder 2 teaspoons baking powder ½ teaspoon salt 1¼ cups milk 1 large egg yolk plus 3 egg whites 4 tablespoons unsalted butter, melted, plus more for the pan 1 teaspoon pure vanilla extract ½ cup semisweet chocolate chips 1. Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally. 2. Make the pancakes: Preheat the oven to 200˚. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners’ sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes. 3. Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter. 4. Add 1 to 2 teaspoons butter to the griddle just to coat. Add ¼ cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly. 5. Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners’ sugar and top with the syrup.

GLAZED RASPBERRY CRUMB CAKE

CARAMEL

ACTIVE: 30 min TOTAL: 1½ hr (plus cooling) MAKES: 12 squares

ACTIVE: 1½ hr

FOR THE CAKE

2 1 1 ½ ½ ¼ 1 2 2 1 2 1

cups all-purpose flour teaspoon baking powder teaspoon ground ginger teaspoon kosher salt teaspoon baking soda teaspoon freshly grated nutmeg cup granulated sugar large eggs teaspoons pure vanilla extract cup sour cream cups fresh raspberries cup raspberry jam

FOR THE CRUMB TOPPING 1¼ cups packed light brown sugar 1 cup all-purpose flour ½ cup rolled oats ½ teaspoon ground ginger ¼ teaspoon kosher salt 1 stick plus 2 tablespoons unsalted butter, cut into pieces, at room temperature FOR THE GLAZE 1½ cups confectioners’ sugar, sifted 3 to 4 tablespoons fresh lemon juice 1. Make the cake: Preheat the oven to 350˚. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides. 2. Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish. 3. Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries. 4. Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares. 5. Make the glaze: Put the confectioners’ sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

5½ 1 ½ 1 1 6 2

cups all-purpose flour ¼-ounce packet instant yeast (about 2¼ teaspoons) cup sugar tablespoon fine sea salt cup whole milk large eggs sticks unsalted butter, cut into pieces, at room temperature

FOR THE CARAMEL 1 cup sugar 1 stick unsalted butter ⅔ cup heavy cream 1 teaspoon pure vanilla extract ¾ teaspoon fine sea salt TO ASSEMBLE Cooking spray 2 cups sugar 4 teaspoons ground cinnamon 1 stick unsalted butter All-purpose flour, for dusting 1. Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes. 2. Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight. 3. Make the caramel: Combine the sugar and ¼ cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature. 4. Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan. 5. Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes. 6. Meanwhile, preheat the oven to 350˚. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.

MARCH/APRIL 2022

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FOOD NETWORK MAGAZINE

Season Premiere Feb 27

SUNDAYS 8/7C

uo ps

for ll

There’s more than one way to make a great chicken soup. Four chefs share their best recipes.

RICK MARTINEZ’S POZOLE VERDE CON POLLO ACTIVE: 40 min I TOTAL: 1 hr 10 min I SERVES: 6 to 8

tablespoons bacon fat, lard or extra-virgin olive oil 2 large poblano chile peppers, stemmed, seeded and roughly chopped 3 large jalapeño peppers, stemmed, seeded and roughly chopped 1 bunch scallions, roughly chopped, green and white parts separated ½ cup pepitas 4 cloves garlic, lightly crushed 1 teaspoon cumin seeds 1 teaspoon coriander seeds ½ teaspoon allspice berries Kosher salt 7 medium tomatillos, husked, rinsed and roughly chopped 6 cups low-sodium chicken broth 2 15-ounce cans white hominy, drained and rinsed 1 medium bunch cilantro, roughly chopped (about 1 packed cup) ½ rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups) Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

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MARCH/APRIL 2022

1. Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes. 2. Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the ﬂavors come together, about 30 minutes. 3. Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don’t need to rinse it out!). Puree until completely smooth. 4. Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

In Mexico, dishes can be interpreted in so many different ways depending on your sazón (personal taste), what part of the country you live in and what fruits and vegetables grow there. Pozole verde is a dish that I have always loved, and anywhere I travel in Mexico, I need to try it.

SOUP PHOTOS: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

Growing up, avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.

MICHAEL SYMON’S AVGOLEMONO ACTIVE: 25 min I TOTAL: 2 hr 5 min I SERVES: 6 to 8

1 3½- to 4-pound whole chicken 1 bay leaf 3 quarts low-sodium chicken broth 1 cup orzo Kosher salt Grated zest and juice of 3 lemons (about 2 tablespoons zest and ⅓ cup juice) 2 tablespoons instant flour (such as Wondra) 2 large eggs ½ cup fresh dill, chopped

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MARCH/APRIL 2022

1. Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1½ hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool. 2. Strain the broth through a ﬁne-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt. 3. In a medium bowl, whisk together the lemon zest and juice and the ﬂour.

Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don’t bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same). 4. Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

SUNNY ANDERSON’S CUMIN-RUBBED CHICKEN NOODLE SOUP ACTIVE: 45 min I TOTAL: 1 hr 15 min I SERVES: 4

4 bone-in, skin-on chicken thighs Kosher salt and freshly ground pepper 1 tablespoon ground cumin 1 tablespoon extra-virgin olive oil 1 jalapeño pepper, chopped 1 cup frozen pearl onions, thawed and halved ¼ cup sofrito 1 teaspoon roasted chicken soup base 8 ounces broad egg noodles 2 tablespoons chopped fresh cilantro

This soup is easy on the wallet, and it lends itself to lots of substitutions: Try pearl couscous instead of noodles, or swap steak rub for the cumin.

1. Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature. 2. Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get ﬂavor and fat from the chicken, not cook it.) 3. Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving

the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes. 4. Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.

JET TILA’S TOM KHA GAI ACTIVE: 20 min I TOTAL: 20 min I SERVES: 4

cups Thai Chicken Stock (see below) 1 stalk lemongrass, tough outer leaves discarded, sliced thinly on the bias 3 kaffir lime leaves, torn 3 to 5 thin slices galanga root 2 to 4 dried Thai chiles or chiles de arbol, depending on desired heat level 1 teaspoon granulated Chinese chicken powder 6 ounces boneless, skinless chicken breasts, cut into thin slices 1 15-ounce can whole peeled straw mushrooms, drained and rinsed 5 tablespoons fish sauce 3 to 5 tablespoons lime juice 1 14-ounce can full-fat coconut milk 1 tablespoon chili paste in soybean oil 1 cup chopped cabbage Fresh cilantro leaves, for garnish

1. Bring the chicken stock, lemongrass, lime leaves, galanga root and dried chiles to a simmer in a 3-quart saucepan over mediumhigh heat. Add the chicken powder, chicken and mushrooms and cook until the chicken is almost cooked through, 2 to 3 minutes. 2. Stir the ﬁsh sauce, lime juice, coconut milk and chili paste into the saucepan. Since the chili paste is thick, use a whisk to help break it apart and incorporate into the soup. Add the chopped cabbage and cook until just tender, about 1 minute. 3. Divide the soup among serving bowls and garnish with cilantro.

THAI CHICKEN STOCK

chicken carcass or a whole chicken, cut into 8 pieces 1 3-inch piece galanga root, thinly sliced 2 stalks lemongrass, tough outer leaves discarded, thinly sliced on the bias 2 to 3 kaffir lime leaves 2 cloves garlic, peeled 1 large shallot, peeled and sliced 2 fresh Thai chiles, split to expose the seeds

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Kha is the Thai word for galanga, a root that resembles ginger but tastes nothing like it. It’s very spicy and herbaceous, with a strong pine scent, and it’s the backbone of this delicious soup!

ACTIVE: 30 min I TOTAL: 2 hr I MAKES: 2 quarts

If you like your soup extra spicy, use fresh Thai chiles instead of dried ones.

MARCH/APRIL 2022

1. Place the chicken carcass or chicken pieces in an 8-quart stockpot and cover with 8 cups cold water. Bring to a boil and simmer for 5 minutes. Remove the chicken carcass or pieces and rinse under cold running water until the sediment and scum have washed away. Dump out the cooking liquid from the pot and give the pot a quick rinse. Return the chicken carcass or pieces to the pot and cover with 8 cups fresh water. Bring the stock to a full rolling boil over high heat, then reduce to a simmer.

2. Add the galanga root, lemongrass, lime leaves, garlic, shallot and chiles to the pot and simmer, skimming off any foam and fat often, about 1½ hours. Skim off any additional fat and strain the stock through a cheesecloth-lined sieve. If you’re not using this stock immediately, you can hold it in the fridge for about a week or in the freezer for 6 months. Tip: If you don’t feel like making stock from scratch, you can shortcut this method by adding the aromatics to boxed chicken stock or chicken bone broth.

This quiet moment is brought to you by nature. Also by FASENRA. FASENRA helps prevent asthma attacks, improve breathing, and lower daily use of oral steroids.* It’s only 1 maintenance dose every 8 weeks† and has a convenient pen option. Talk to your doctor or visit FASENRA.com. Think of this moment as a quiet victory.

FASENRA is an add-on treatment for people 12 and older with severe eosinophilic asthma. It’s not a rescue medication or for other eosinophilic conditions.

*Results may vary. 8LI ½VWX HSWIW EVI KMZIR SR HE] 1, week 4, and week 8.

†

IMPORTANT SAFETY INFORMATION Do not use FASENRA if you are allergic to benralizumab or any of the ingredients in FASENRA. Do not use to treat sudden breathing problems. FASENRA may cause serious side effects, including: • allergic (hypersensitivity) reactions, including anaphylaxis. Serious allergic reactions can happen after you get your FASENRA injection. Allergic reactions can sometimes happen hours or days after you get your injection. Tell your healthcare provider or get emergency help right away if you have any of the following symptoms of an allergic reaction: o swelling of your face, mouth and tongue o breathing problems o fainting, dizziness, feeling lightheaded (low blood pressure) o rash o hives Before using FASENRA, tell your healthcare provider about all of your medical conditions, including if you: • are taking oral or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back. • have a parasitic (helminth) infection. • are pregnant or plan to become pregnant. It is not known if FASENRA will harm your unborn baby. Tell your healthcare provider if you become pregnant during your treatment with FASENRA. o There is a pregnancy exposure registry that monitors pregnancy outcomes in women exposed to FASENRA during pregnancy. Healthcare providers can enroll patients or encourage patients to enroll themselves by calling 1-877-311-8972 or visiting www.mothertobaby.org/fasenra.

• are breastfeeding or plan to breastfeed. It is not known if FASENRA passes into your breast milk. Talk to your healthcare provider about the best way to feed your baby if you use FASENRA. • are taking prescription and over-the-counter medicines, vitamins, or herbal supplements. Do not stop taking your other asthma medicines unless instructed to do so by your healthcare provider. The most common side effects of FASENRA include: headache and sore throat. These are not all the possible side effects of FASENRA. APPROVED USE FASENRA is a prescription medicine used with other asthma medicines for the maintenance treatment of asthma in people 12 years and older whose asthma is not controlled with their current asthma medicines. FASENRA helps prevent severe asthma attacks (exacerbations) and may improve your breathing. Medicines such as FASENRA reduce blood eosinophils. Eosinophils are a type of white blood cell that may contribute to your asthma. FASENRA is not used to treat other problems caused by eosinophils and is not used to treat sudden breathing problems. Tell your healthcare provider if your asthma does not get better or if it gets worse after you start treatment with FASENRA. It is not known if FASENRA is safe and effective in children under 12 years of age. 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.

Please see Brief Summary of full Prescribing Information on following page. FASENRA is a registered trademark of the AstraZeneca group of companies. ©2021 AstraZeneca. All rights reserved. US-49836 3/21

I M P O R TA N T

I N F O R M AT I O N

Read this brief summary carefully before using FASENRA for the first time and each time you use a new dose. There may be new information. This summary does not take the place of talking to your healthcare provider about your medical condition or treatment. What is FASENRA? FASENRA is a prescription medicine used with other asthma medicines for the maintenance treatment of asthma in people 12 years and older whose asthma is not controlled with their current asthma medicines. When added to other medicines for asthma, FASENRA helps prevent severe asthma attacks (exacerbations) and may improve your breathing. Medicines such as FASENRA reduce blood eosinophils. Eosinophils are a type of white blood cell that may contribute to your asthma. t '"4&/3" JT OPU VTFE UP USFBU PUIFS QSPCMFNT DBVTFE CZ FPTJOPQIJMT t '"4&/3" JT OPU VTFE UP USFBU TVEEFO CSFBUIJOH QSPCMFNT 5FMM ZPVS healthcare provider if your asthma does not get better or if it gets worse after you start treatment with FASENRA. It is not known if FASENRA is safe and effective in children under 12 years of age. Do not use FASENRA if you are allergic to benralizumab or any of the ingredients in FASENRA. Before using FASENRA, tell your healthcare provider about all of your medical conditions, including if you: t BSF UBLJOH PSBM PS JOIBMFE DPSUJDPTUFSPJE NFEJDJOFT Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back t IBWF B QBSBTJUJD IFMNJOUI JOGFDUJPO t BSF QSFHOBOU PS QMBO UP CFDPNF QSFHOBOU *U JT OPU LOPXO JG '"4&/3" will harm your unborn baby. Tell your healthcare provider if you become pregnant during your treatment with FASENRA. ° There is a pregnancy exposure registry that monitors pregnancy outcomes in women exposed to FASENRA during pregnancy. Healthcare providers can enroll patients or encourage patients to enroll themselves by calling 1-877-311-8972 or visiting www.mothertobaby.org/fasenra. t BSF CSFBTUGFFEJOH PS QMBO UP CSFBTUGFFE *U JT OPU LOPXO JG '"4&/3" passes into your breast milk. You and your healthcare provider should decide if you will use FASENRA and breastfeed. Talk to your healthcare provider about the best way to feed your baby if you use FASENRA. Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. Do not stop taking your other asthma medicines unless your healthcare provider tells you to. How will I use FASENRA? t '"4&/3" JT JOKFDUFE VOEFS ZPVS TLJO TVCDVUBOFPVTMZ POF UJNF every 4 weeks for the first 3 doses, and then every 8 weeks. t '"4&/3" DPNFT JO B TJOHMF EPTF QSFGJMMFE TZSJOHF BOE JO B TJOHMF EPTF BVUPJOKFDUPS t " IFBMUIDBSF QSPWJEFS XJMM JOKFDU '"4&/3" VTJOH UIF TJOHMF EPTF prefilled syringe.

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A B O U T

F A S E N R A

t If your healthcare provider decides that you or a caregiver can give UIF JOKFDUJPO PG '"4&/3" ZPV PS ZPVS DBSFHJWFS TIPVME SFDFJWF USBJOJOH PO UIF SJHIU XBZ UP QSFQBSF BOE HJWF UIF JOKFDUJPO VTJOH UIF FASENRA PEN. Do not USZ UP JOKFDU '"4&/3" VOUJM ZPV IBWF CFFO shown the right way by your healthcare provider. See the detailed “Instructions for Use” that comes with FASENRA PEN for information on how to prepare and inject FASENRA. t *G ZPV NJTT B EPTF PG '"4&/3" DBMM ZPVS IFBMUIDBSF QSPWJEFS What are the possible side effects of FASENRA? FASENRA may cause serious side effects, including: t allergic (hypersensitivity) reactions, including anaphylaxis. Serious allergic reactions can happen after you get your FASENRA JOKFDUJPO "MMFSHJD SFBDUJPOT DBO TPNFUJNFT IBQQFO IPVST PS EBZT BGUFS ZPV HFU ZPVS JOKFDUJPO 5FMM ZPVS IFBMUIDBSF QSPWJEFS PS HFU emergency help right away if you have any of the following symptoms of an allergic reaction: ° swelling of your face, mouth and tongue ° breathing problems ° fainting, dizziness, feeling lightheaded (low blood pressure) ° rash ° hives The most common side effects of FASENRA include headache and sore throat. These are not all the possible side effects of FASENRA. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. How should I store FASENRA? t 4UPSF '"4&/3" JO UIF SFGSJHFSBUPS CFUXFFO ¡' UP ¡' ¡$ UP ¡$ t '"4&/3" NBZ CF TUPSFE BU SPPN UFNQFSBUVSF CFUXFFO ¡' UP ¡' ¡$ UP ¡$ for up to 14 days. t 0ODF SFNPWFE GSPN UIF SFGSJHFSBUPS BOE CSPVHIU UP SPPN UFNQFSBUVSF FASENRA must be used within 14 days or thrown away. t 4UPSF '"4&/3" JO UIF PSJHJOBM DBSUPO VOUJM ZPV BSF SFBEZ UP VTF JU UP QSPUFDU it from light. t %P OPU GSFF[F '"4&/3" %P OPU VTF '"4&/3" UIBU IBT CFFO GSP[FO t %P OPU FYQPTF '"4&/3" UP IFBU t %P OPU VTF '"4&/3" QBTU UIF FYQJSBUJPO EBUF t Keep FASENRA and all medicines out of the reach of children. What are the ingredients in FASENRA? Active ingredient: benralizumab Inactive ingredients: L-histidine, L-histidine hydrochloride monohydrate, polysorbate 20, _,_-trehalose dihydrate, and Water GPS *OKFDUJPO The information provided here is not comprehensive. Ask your healthcare provider for additional information about FASENRA. You can also contact the company that makes FASENRA UPMM GSFF BU PS BU XXX GBTFOSB DPN FASENRA and FASENRA Pen are registered trademarks of the AstraZeneca group of companies. © 2021 AstraZeneca LP. All rights reserved. .BOVGBDUVSFE GPS "TUSB;FOFDB -1 8JMNJOHUPO %& 64

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Tomato Soup +

r e v e f or

Grilled Cheese

PHOTOS: DAVID MALOSH; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.

It just might be the best lunch combo of all time.

JESSICA D’AMBROSIO, MELISSA GAMAN AND STEVE JACKSON RECIPES BY

TOMATO-PARMESAN SOUP

ACTIVE: 25 min l TOTAL: 50 min l SERVES: 4

⅓ cup extra-virgin olive oil 2 onions, chopped 4 cloves garlic, minced 1 teaspoon Italian seasoning Pinch of red pepper flakes 2 tablespoons tomato paste 1 28-ounce can whole peeled San Marzano tomatoes 2 bay leaves, preferably fresh 1 4-inch piece parmesan cheese rind, plus grated parmesan for topping Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth Fresh basil leaves, for topping

1. Heat the olive oil in a large wide pot or dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper ﬂakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring. 2. Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper. 3. Divide the soup among bowls. Top with basil and sprinkle with grated parmesan.

PEPPERONI GRILLED CHEESE Mash 1 stick softened butter with ½ cup grated parmesan, 1 grated garlic clove, 1 tablespoon minced parsley and a pinch each of salt and pepper. Lay out 4 slices white bread; top each with 2 slices low-moisture mozzarella, 6 slices pepperoni, 1 more slice cheese and another slice of bread. Spread some of the herb butter on each sandwich. Cook the sandwiches in a large nonstick skillet over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.

MARCH/APRIL 2022

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FOOD NETWORK MAGAZINE

VEGAN TOMATO SOUP ACTIVE: 25 min l TOTAL: 45 min l SERVES: 4

¾ cup raw cashews Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 white onion, sliced 4 cloves garlic, smashed 3 to 4 sprigs thyme, plus leaves for topping 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand ½ cup sliced jarred roasted red peppers 1. Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about ¼ to ⅓ cup water remains, 15 to 20 minutes. 2. Meanwhile, heat the olive oil in a large pot or dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3½ cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes. 3. Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, ﬂuffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper. 4. Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.

VEGAN GRILLED CHEESE Spread dijon mustard on 4 slices vegan whole-wheat bread and top each with 1½ slices vegan cheese and another slice of bread. Generously brush the sandwiches with olive oil and cook in a large nonstick skillet over medium-low heat until the bottoms are lightly browned, 5 to 7 minutes. Flip the sandwiches, cover the skillet and cook until the cheese melts and the bread is crisp, about 10 more minutes; uncover in the last minute to let out the steam.

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MARCH/APRIL 2022

BROTHY TOMATO SOUP ACTIVE: 25 min l TOTAL: 45 min l SERVES: 4

8 1 1 3 1 1

slices thick-cut bacon, chopped cup drained kimchi, roughly chopped onion, chopped cloves garlic, minced 1-inch piece ginger, peeled and minced tablespoon gochujang, plus more to taste 1 tablespoon packed light brown sugar 2 14.5-ounce cans diced tomatoes 4 cups low-sodium vegetable broth Thinly sliced scallions, for topping 1. Cook the bacon in a large pot or dutch oven over medium-high heat, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Remove to paper towels and reserve for the grilled cheese. Pour off all but 3 tablespoons of the drippings from the pot.

2. Add the kimchi and onion to the pot. Cook, stirring and scraping up any browned bits, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the gochujang and brown sugar and cook, stirring, until the vegetables are coated and the bottom of the pot is starting to brown, 1 to 2 minutes. Add the tomatoes and vegetable broth and bring to

a boil. Reduce the heat and simmer until the soup is slightly reduced and thickened, 20 to 25 minutes. Remove 1½ cups soup from the pot and transfer to a blender; puree until smooth. Return to the pot and stir to combine. Add more gochujang if desired, ½ teaspoon at a time. 3. Divide the soup among bowls. Top with sliced scallions.

KIMCHI-BACON GRILLED CHEESE Combine 1⅓ cups grated sharp white cheddar and ½ cup grated fontina. Spread mayonnaise on 1 side of 8 slices of sourdough bread. Flip over half of the bread slices and top each with a heaping ¼ cup of the cheese mixture. Chop 8 slices cooked bacon; mix with ¾ cup chopped drained kimchi and divide among the 4 sandwiches. Top with the remaining cheese mixture and 4 slices of bread, mayo-side up. Cook in a nonstick skillet over medium heat until the cheese melts and the bread is golden brown, 3 to 4 minutes per side.

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FOOD NETWORK MAGAZINE

ster n

̙Ƙ ȑ ˀ ˀ ̀

Julia Child is back—in a new Food Network series, The Julia Child Challenge. Try your hand at one of her most famous recipes.

hen Julia Child burst onto the food scene in the 1960s,

like her: a funny goofy middle-aged American woman who insisted that any person with a reasonable amount of dexterity could cook praiseworthy French meals. In her best-selling cookbooks and on her hit show, The French Chef, she covered all the classics: quiche Lorraine, boeuf bourguignon, coq au vin and French onion soup, which was the focus of her second-ever episode. “French onion soup is really not difficult at all to make, if you know how to chop onions,” Julia proclaimed. Try her recipe yourself, then catch Food Network’s new competition show, The Julia Child Challenge. In the series, eight home chefs face off in Julia-themed competitions for a chance to study at Le Cordon Bleu in Paris, just as Julia did. —Nora Horvath

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Catch The Julia Child Challenge starting March 14 at 9 p.m. ET on Food Network and discovery+.

BROWN BEEF STOCK ACTIVE: 40 min l TOTAL: 5 hr MAKES: 3 to 4 quarts

SOUP PHOTO: DAVID MALOSH; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS. CHILD: GETTY IMAGES. RECIPE ADAPTED FROM THE WAY TO COOK BY JULIA CHILD. COPYRIGHT © 1989 BY JULIA CHILD. EXCERPTED BY PERMISSION OF ALFRED A. KNOPF, A DIVISION OF PENGUIN RANDOM HOUSE LLC. ALL RIGHTS RESERVED. NO PART OF THIS EXCERPT MAY BE REPRODUCED OR REPRINTED WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER.

3 to 4 pounds (4 quarts or so) meaty raw beef bones (such as shank, neck, knuckle or leg bones), sawed into pieces of 3 inches or less 2 each large carrots, onions and celery ribs, roughly chopped 6 or more quarts cold water A large-size herb bouquet, plus 4 allspice berries and 6 peppercorns 2 large cloves of unpeeled garlic, smashed 1 large unpeeled tomato, cored and roughly chopped, or ½ cup canned Italian plum tomatoes 1½ teaspoons salt, plus more as needed

JULIA CHILD’S FRENCH ONION SOUP ACTIVE: 50 min l TOTAL: 2 hr 20 min l SERVES: 6

3 1 8 ½ ½ 2 2½

tablespoons butter tablespoon light olive oil or fresh peanut oil cups thinly sliced onions (2½ pounds) teaspoon salt teaspoon sugar (sugar helps the onions brown) tablespoons flour quarts homemade beef stock (see recipe at right), at least 2 cups of which should be hot 4 to 5 tablespoons Cognac, Armagnac or other good brandy 1 cup dry white French vermouth Sliced French bread and grated Swiss cheese

1. Set a heavy-bottomed 3-quart saucepan over moderate heat with the butter and oil; when the butter has melted, stir in the onions, cover the pan and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, raise the heat to moderately high and let the onions brown, stirring frequently, until they are a dark walnut color, 25 to 30 minutes. 2. Sprinkle in the ﬂour and cook, stirring, for another 3 to 4 minutes. Remove from the heat and let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to a simmer, adding the rest of the stock, the Cognac or brandy and the vermouth. Cover loosely and simmer very slowly, 1½ hours, adding a little water if the liquid reduces too much. Correct seasoning. To make the classic French onion soup topper, ladle the soup into small ovenproof bowls set on a baking sheet and top each bowl with toasted French bread slices and lots of grated Swiss cheese. Broil until bubbling, 2 to 3 minutes.

1. Preheat the oven to 450˚. Arrange the bones and ½ cup each of the chopped vegetables in a roasting pan and brown in the upper third of the oven, turning and basting with accumulated fat several times, until they are a good walnut brown. Scoop the bones and vegetables into an 8-quart pot; pour out and discard the accumulated fat. 2. Pour 2 cups of the water into the roasting pan and bring to a boil over moderately high heat; using a wooden spoon, scrape the browning juices into the liquid, then pour the liquid over the browned bones in the pot. 3. Add the herb bouquet, allspice and peppercorns to the pot and the rest of the vegetables listed with enough of the water to cover by 2 inches. Bring to a simmer; skim off and discard gray scum that will collect on the surface for several minutes. Add 1½ teaspoons salt. Cover loosely and maintain at a slow simmer, skimming off fat and scum occasionally, and adding a little boiling water if the liquid evaporates below the surface of the ingredients. Simmer until you feel the bones have given their all, 4 to 5 hours total. 4. Strain the stock through a colander into a bowl, pressing the juices out of the ingredients. Degrease the stock: A degreasing pitcher is the simple solution—pour the clear liquid at the bottom into a saucepan; stop pouring when the fat layer at the top enters the spout. Or, degrease the stock by chilling: Set the pan with the liquid in the refrigerator (or in a bowl of ice cubes and water, if you wish faster action), and when chilled, the surface fat will congeal on top of the liquid and can be lifted or scraped off. 5. Season the stock lightly to taste. Strain again, this time through a ﬁne-meshed sieve into a clean pan. To store, chill uncovered, then cover and refrigerate or freeze.

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Taking it

SLOW

More than 80 years after its debut, the humble slow cooker is still one of America’s go-to appliances. Put it to work on these recipes. BY

AUDREY MORGAN

nventor Irving Naxon was the genius who brought us the Crockpot, but we should all thank his grandmother for the idea. She was an observant Jew who didn’t use her stove on the Sabbath, and on Fridays she would send her daughter to a local bakery with a pot of stew to put in the oven after it was turned off. The stew would simmer in the residual heat, and her daughter would pick it up the next night, when it was ready to serve. His grandmother’s ingenuity

inspired Irving to create the ultimate hands-off cooking tool, the slow cooker, in 1936. It wasn’t an instant hit, but in the 1970s sales skyrocketed as thousands of working women bought into the idea of letting an appliance cook dinner for them during the day. Many multi-cookers have hit the market since then, but the simple slow cooker is as popular as ever: Last year Americans bought 11 million of them. If you haven’t plugged yours in lately, break it out and try one of these great recipes.

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SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS ACTIVE: 20 min l TOTAL: 7 hr 20 min SERVES: 4

carrots, thinly sliced on an angle large celery root, peeled and cut into 1-inch chunks (about 2 cups) ¾ cup pitted prunes, chopped 1¼ pounds beef stew meat 1 tablespoon ras el hanout Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 2 tablespoons tomato paste 1 cup couscous 2 teaspoons harissa, plus more for serving Fresh cilantro, for topping

If you don’t have ras el hanout, you can mix equal parts ground cumin and ginger with half parts ground coriander, cayenne, allspice, cloves and cinnamon.

RECIPES FROM

SLOWLY BUT SURELY 72

1. Stir the carrots, celery root and ½ cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours. 2. About 15 minutes before serving, cook the couscous as the label directs. 3. Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining ¼ cup prunes and the cilantro; serve with more harissa.

FOOD NETWORK KITCHEN

1940

1950s

Irving Naxon—a prolific inventor responsible for the electric frying pan and an early version of the lava lamp—patents a gadget he calls the Naxon Beanery, a pot with an internal heating element designed for cooking foods like dried beans.

Naxon markets his slow cooker as the ideal tool for making international recipes like Russian borscht and Swedish fish loaf. A cookbook comes inside the appliance called United Nations’ Taste Sensations.

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BEEF STEW AND JAMBALAYA: CHRISTOPHER TESTANI; RICE NOODLES AND CHICKPEA STEW: ANTONIS ACHILLEOS; POTPOURRI: GETTY IMAGES; CROCKERY COOKERY: PENGUIN RANDOM HOUSE.

3 ½

SLOW-COOKER SOY-GINGER PORK WITH RICE NOODLES ACTIVE: 20 min l TOTAL: 8 hr 40 min l SERVES: 4

3 ¼ ¼ 3 4 1

cups low-sodium chicken broth cup soy sauce cup Shaoxing rice wine or dry sherry tablespoons packed light brown sugar cloves garlic, smashed 2-inch piece fresh ginger, peeled and sliced 2 pieces star anise Kosher salt 3 pounds boneless pork shoulder 1 head bok choy, roughly chopped 3½ ounces dried rice vermicelli ½ cup chopped fresh cilantro

1. Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and ½ teaspoon salt in a 5- to 6-quart slow cooker. Add the pork, then cover and cook on low, 8 hours. 2. Add the bok choy to the slow cooker. Cover and cook about 20 more minutes.

3. Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes. 4. Remove the pork from the slow cooker; shred the meat. Divide the pork, bok choy and noodles among bowls. Ladle in some of the broth. Sprinkle with the cilantro.

1971

1975

1987

The Rival Manufacturing Company buys the Naxon Beanery and rebrands it as the “Crock-Pot.” The first model debuts in ’70s hues like avocado green. It costs about $25, the same price as many models today!

The cookbook Crockery Cookery is one of the year’s best sellers and includes recipes for dishes like Busy Woman’s Roast Chicken. The same year, an ad in the Washington Post declares the appliance “perfect for working women.”

Rival uses the slow cooker’s technology to create a machine for warming potpourri.

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SLOW-COOKER JAMBALAYA ACTIVE: 10 min l TOTAL: 4 hr 10 min SERVES: 6

pound andouille, sliced ½ inch thick 2 green bell peppers, chopped 2 stalks celery, sliced 1 bunch scallions, chopped 1 28-ounce can diced tomatoes 1 cup converted rice 1½ cups low-sodium chicken broth 2 teaspoons Cajun seasoning 2 bay leaves ½ teaspoon dried thyme ⅛ teaspoon cayenne pepper (optional) 1 pound large shrimp, peeled and deveined Chopped fresh parsley, for topping 1. Combine the sausage, bell peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker. 2. Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Divide the jambalaya among bowls and top with chopped parsley.

1997

2010

Oval-shaped Crockpots, designed for cooking roasts and whole chickens, hit the market.

The first Instant Pot changes the game: It serves as a slow cooker, pressure cooker, sauté pan and more. By 2019, 20 percent of American households own one.

Inspired by the popularity of game-day chili and meatballs, Crockpot partners 32 team logos.

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SLOW-COOKER SQUASH-CHICKPEA STEW tablespoons extra-virgin olive oil onion, thinly sliced cloves garlic, sliced tablespoons tomato paste teaspoon red pepper flakes cups dried chickpeas, rinsed pound butternut squash, peeled and cut into large pieces 1 bunch swiss chard, leaves and stems separated and roughly chopped 1 piece parmesan cheese rind, plus grated parmesan for topping Kosher salt and freshly ground pepper

NFL, CROCKPOT (1997) AND THIS IS US: GETTY IMAGES.

3 1 2 2 ¼ 1½ 1

ACTIVE: 25 min l TOTAL: 8 hr 35 min l SERVES: 4

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft, 4 to 5 minutes. Stir in the tomato paste and red pepper ﬂakes and cook 1 minute. Stir in ½ cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker. 2. Add the chickpeas, squash, chard stems, parmesan rind, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper and stir to slightly break up the squash; discard the parmesan rind. Ladle the stew into bowls and top with the grated parmesan.

2018

2021

On the NBC show This Is Us a faulty Crockpot causes a fire that kills a beloved character. The brand goes into crisis mode, but sales actually increase by more than $300,000 after the episode airs!

To celebrate the brand’s 50th birthday, Crockpot releases chic new designs like copper and woodgrain, plus a very modern addition: an NFT featuring Crockpot designs through the years.

MARCH/APRIL 2022

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s t a e M

X Ήƚ ̳ Ñ

FRY

Recipe developer Jackie Ji Yoon Park lets us in on the secret to Korean fried chicken.

hen I was missing my family in Korea at the height of the pandemic, one of make was Korean fried chicken, an ultra-crispy version of the comfort food staple. The secret to this dish isn’t a specific sauce or brine—it’s the cooking technique. I always go back to this classic recipe, which involves double-frying the chicken, first at a low temperature and then again in hotter oil. This gives it that nice crispy-but-airy crust that makes the dish so distinctive. I serve mine with a tangy gochujang-based sauce, but I also recommend trying it with honey mustard, sweet soy garlic sauce or your favorite wing sauce. —Jackie Ji Yoon Park

Making this at home brings part of Korea here for me.

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KOREAN FRIED CHICKEN ACTIVE: 50 min l TOTAL: 1 hr 35 min l SERVES: 4

FRIED CHICKEN PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. JI YOON PARK: CHRISTINE CHO.

FOR THE CHICKEN 1½ pounds chicken wings, split 8 cloves garlic, grated 1 1-inch piece ginger, grated Kosher salt and freshly ground pepper ½ cup soju Vegetable oil, for deep-frying

FOR THE BATTER 1 cup all-purpose flour 3 tablespoons cornstarch ¼ teaspoon garlic powder ¼ teaspoon onion powder ⅛ teaspoon curry powder Kosher salt Toasted sesame seeds, for topping

FOR THE SAUCE 3 tablespoons gochujang 3 tablespoons sugar 3 tablespoons ketchup 2 tablespoons soy sauce 2 tablespoons toasted sesame oil 1 tablespoon gochugaru 6 cloves garlic, finely grated 3 tablespoons rice vinegar 1. Marinate the chicken: Combine the wings, garlic, ginger, 1½ teaspoons salt and a few grinds of pepper in a large bowl. Pour the soju over the wings and toss to coat. Let sit 30 minutes to 1 hour at room temperature. 2. Meanwhile, make the sauce: Combine the gochujang, sugar, ketchup, soy sauce, sesame oil, gochugaru, garlic and ¼ cup water in a small saucepan over medium heat. Bring to a simmer, then reduce the heat and cook until the garlic is fragrant and the sauce is slightly thickened, 2 to 3 minutes. Remove from the heat and whisk in the rice vinegar. 3. Fill a large heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350˚. 4. Make the batter: Whisk the ﬂour, cornstarch, garlic powder, onion powder, curry powder and 1 teaspoon salt in a medium bowl. Add 1½ cups cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more cold water, 1 tablespoon at a time, to thin the batter. 5. Fry the wings: Remove about one-third of the wings from the marinade and dip in the batter, letting any excess drip off. Using tongs, hold the wings halfway in the hot oil for 1 or 2 seconds before letting go completely (this prevents the wings from sticking to the bottom). Fry the wings, stirring occasionally to prevent sticking, until the coating is crisp but not browned, 6 to 7 minutes. (Adjust the heat as necessary to maintain a temperature between 300˚ and 325˚.) Remove to a rack set on a baking sheet to drain. Let the oil temperature return to 350˚. Coat and fry the remaining wings in 2 more batches. 6. Remove any ﬂoating debris and cooked batter from the oil with a hand-held strainer. Increase the oil temperature to 375˚. Working in batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes. (Adjust the heat as necessary to maintain a temperature above 350˚.) Remove the wings with tongs and transfer to a clean rack set on a baking sheet. Let stand for 1 minute to allow the coating to set. Brush all over with the sauce. Sprinkle with toasted sesame seeds and serve immediately.

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Lasagna, Your Way Sunny Anderson asks her followers to design their perfect recipe.

here are very few dishes that taste equally as good, if not better, on the second day as they do on the first. Lasagna is one of them. It takes a bit of effort to make, but with your help we’ve created a great recipe for this layered dish. In my first question to you about this recipe, I asked what direction we were going for the noodles. When 64 percent of you said you wanted to use OG (dried) lasagna noodles, I knew we were in for a classic version. Make no mistake, this is a meat lasagna, because 84 percent of you wanted to push the veggies aside. Which brings me to the cheese: This lasagna is loaded with so much of it, I expect to see plenty of cheese pulls on social

media (tag me)! Mozzarella and ricotta were the top picks, so we piled them on—along with a dusting of parmesan. Once you bake your lasagna, try this tip: Use the tines of a fork to perforate the cheesy top into squares so you don’t drag your cheese along with the knife when you’re serving it. And of course, don’t forget to follow me @SunnyAnderson on Twitter to catch the next poll.

CROWD-SOURCED MEAT LASAGNA FOR THE SAUCE 2 tablespoons extra-virgin olive oil, plus more for the dish 1 onion, chopped 3 cloves garlic, chopped 2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 pound ground beef 8 ounces sweet Italian sausage, casings removed if links ¼ cup tomato paste ¼ cup dry vermouth or white wine 1 28-ounce can crushed tomatoes Pinch of sugar, as needed FOR THE NOODLES AND FILLING Kosher salt 12 lasagna noodles (about 10 ounces; not oven-ready or no-boil) 2 large eggs 1 32-ounce container whole-milk ricotta cheese ⅔ cup plus ¼ cup grated parmesan cheese ¼ cup finely chopped fresh parsley Freshly ground pepper 2 8-ounce bags shredded mozzarella cheese (about 4 cups)

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1. Preheat the oven to 400˚. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside. 2. Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1½ cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp. 3. Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just

al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them. 4. Make the ﬁlling: Lightly beat the eggs in a medium bowl. Add the ricotta, ⅔ cup parmesan, the parsley, ¾ teaspoon salt and a few grinds of pepper and stir until combined. 5. Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1½ cups) on top and spread in an even layer. Top with ¾ cup mozzarella and 1 tablespoon parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and parmesan. 6. Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.

LASAGNA PHOTO: MIKE GARTEN; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

ACTIVE: 45 min l TOTAL: 2½ hr l SERVES: 10 to 12

TWO MEATS are better than one:

60%

use both beef and sausage.

RICOTTA rules!

46%

HOMEMADE SAUCE is a must.

say it’s their favorite cheesy element.

59% prefer it.

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www.mowisalmon.us

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

reciate p p a o t t n mome a e k a t bite of ’s e l g Let n i s g tisfyin a s t s o m the ted. a e r c r e v food e

outside of Chicago. Their chicken potstickers had super-thick chewy wrappers and loads of ginger in full meals out of them—and also loved leftovers for breakfast the next morning!”

—Molly Yeh

“I love the shrimp and chive dumplings at Jing Fong in New York City. They are pure shrimp and chives; a simple, tasty distillation of two flavors that go so well together. I love dunking them in soy sauce mixed with a little white vinegar. Look, everybody loves a crispy pan-fried pork dumpling, but sometimes you want a little break from that to bite into a silky, light shrimp dumpling. This one does the trick for me every time.”

—Alex Guarnaschelli

“Ham sui gok is the best dumpling I’ve eaten. It’s a Cantonese dim sum dumpling, but it’s different from most steamed, soft, supple dumplings. It’s made from sticky rice flour (think chewy, gooey mochi skin), filled with ground pork and water chestnuts, then deep-fried! So it’s crispy, then chewy, then savory, and it eats warm and delicious. The translation of dim sum is ‘to touch the heart,’ which this dumpling does for me. One of my favorite places to get it is Sea Harbour Seafood Restaurant in Rosemead, CA.”

The Best

u pn

I Ever Ate Food Network chefs reveal their all-time favorites.

—Jet Tila

“I have to admit my all-time favorite restaurant dumpling is the Nashville Hot Chicken Dumpling, an off-the-menu item at my restaurant Tànsuŏ in Nashville. I love that it embodies who we are and where we live. Hot chicken is a Nashville staple, and we were able to take it, put our own spin on it with Sichuan pepper, black vinegar and chili oil, and offer it in a unique way that fits the restaurant.”

—Maneet Chauhan

The Great Dumpling Debate T FRIED

HANNAH

Two experts, sisters Hannah and Marian Cheng of the New York City dumpling shop Mimi Cheng’s, weigh in on the age-old question: What’s the best way to cook a dumpling? You can’t go wrong with pan-fried dumplings. I’m not talking about deep-fried dumplings: A pan-fried dumpling is seared only on the bottom and the rest is steamed. I love that first snappy bite and the juxtaposition of textures—the crunch and then the chewy top.

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Boiled is the way to go when you want the filling to speak for itself. It’s a cooking style for the purist. Boiled dumplings are so light and pillowy that I often find myself enjoying them more than I would if they had been pan-fried.

BOILED

u pn

Are You a 1

The dumpling emoji most closely represents which of these? A. Gyoza

B. Shumai

C. Wonton

D. Har Gow

Lover?

Take this quiz and find out!

Which of these is commonly used as

ANSWER: A ANSWER: D

Which of these cooking methods is the least common for dumplings? B. Steaming

C. Boiling

D. Grilling

9 What’s the difference

A. They’re steamed and then left to brown in the pan.

A. Bao are crescent-shaped; gao are purse-shaped.

B. They’re seared first, then steamed in the same pan.

B. Bao are crescent-shaped; gao are square.

C. They’re boiled, then broiled.

C. Bao are round; gao are crescent-shaped.

method for cooking a potsticker?

used in the base of steamer baskets to keep dumplings from sticking?

ANSWER: D

A. Foil

D. They’re cooked in a sweet sauce that creates a sticky bottom.

B. Flat wonton wrappers C. Lettuce or cabbage leaves

ANSWER: C

A. Dumplings injected with broth B. Dumplings served in broth C. Dumplings filled with gelatinized broth

Match the dumpling

10 to its country of origin.

What’s the filling in a char siu bao?

A. Zongzi B. Mandu

A. Boiled beef

C Vietnam

C. Bánh B t Lọc

B. Barbecue pork C. Shrimp and chives

D. Dumplings steamed over broth ANSWER: C

What gives Thai royal flower dumplings their purple color? A. Food coloring C. Berries

B. Ube

A dumpling by definition must be completely closed.

T F

The Chinese name for a potsticker is guotie.

T F

Crab rangoon originated in China.

T F

Wonton wrappers are gluten-free.

T F

D. Butterfly pea flowers

HOW DID YOU DO?

ANSWERS: 11. F Shumai are left open at the top. 12. T The word can be translated as “pot stick.” 13. F It appeared on the menu at San Francisco restaurant Trader Vic’s in the 1950s. 14. F They’re typically made with wheat flour.

TRUE OR FALSE?

D. Shredded vegetables ANSWER: B

OPPOSITE, CHENG PORTRAITS: NICOLE FRANZEN; FRIED DUMPLING: GETTY IMAGES; STEAMED DUMPLING: ALAMY. THIS PAGE, CARROTS, ROE, STEAMER BASKET, FLAGS AND ROYAL FLOWER DUMPLINGS: GETTY IMAGES; PEAS: ANDREW PURCELL.

D. Sesame oil spray

dumplings?

D. They’re the same.

ANSWER: B

between bao and gao?

ANSWERS: A China; B Korea;

A. Frying

8 What’s the common

ANSWER: C

0–4 CORRECT DUMPLING D’OH!

5–9 CORRECT

10–14 CORRECT

KEEP ON STEAMING ON

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How to Make

oup u p n s Molly Yeh shares the secret to her favorite xiao long bao.

he first time Molly Yeh tried soup dumplings, she was 10 years old and convinced that they were magic. “I was so mystified by how soup got stuffed into a dumpling,” says the Spring Baking Championship host. Years later, she discovered the secret: The soup starts out as gelatin that melts down as the dumplings cook. Soon she had her own recipe in the works, a riff on her family’s go-to potstickers. Molly makes them in big batches: “I sit at a table and fold a million of them at a time, usually with the TV on in the background. They’re like pancakes: The first few are ugly, but after that they’re not bad!”

The proper way to eat a soup dumpling: Put it on a spoon and poke or bite a little hole in it, slurp out the soup, then eat the rest of the dumpling!

DUMPLINGS PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. YEH PORTRAIT: CHANTELL AND BRETT QUERNEMOEN. ILLUSTRATIONS BY MITZI AKAHA.

A B C D

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Simply

Irresistible Ina Garten puts an exquisite twist on a comfort food staple: mac and cheese. e’re all a little cranky these days, so I polled my friends to find out their favorite comfort foods. They came back with everything from

same one twice. I love inviting friends for dinner and serving something “high-low,” and this Truffled Mac & Cheese hits just the right notes: simple, down-to-earth pasta with elegant white truffle butter. I promise it will soothe your anxieties and make you feel so much better—it’s as comforting as comfort food gets! I hope you love it!

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

chips, of course!), but mac and cheese seemed to be on

You can find white truffle butter at urbani.com; it keeps in the freezer for up to six months. Don’t substitute black truffle butter; the flavor is very different.

TRUFFLED MAC & CHEESE ACTIVE: 30 min l TOTAL: 1 hr 10 min l SERVES: 6 to 8

2 tablespoons unsalted butter Good olive oil ½ pound shiitake mushrooms, stems removed, caps sliced ½ inch thick ½ pound cremini mushrooms, stems removed, caps sliced ½ inch thick ¼ cup cream sherry, such as Harveys Bristol Cream Kosher salt and freshly ground black pepper 1 pound cavatappi pasta, such as De Cecco 4 cups whole milk 3 ounces white truffle butter, such as Urbani (see note) ½ cup all-purpose flour 4 cups grated Gruyère cheese (10 ounces) 3 cups grated extra-sharp white Cheddar (8 ounces) ½ teaspoon ground nutmeg 1½ cups diced white bread, crusts removed 2 garlic cloves, chopped 3 tablespoons chopped fresh parsley

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

1. Preheat the oven to 375˚. 2. Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan. Add the mushrooms and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside. 3. Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain. 4. Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper and the nutmeg. 5. In a large bowl, combine the pasta, cream sauce and two-thirds of the mushrooms and pour into a 3½-quart ovenproof baking dish. Place the bread, garlic and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle. 6. Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot.

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Anatomy of a

Few dinners are as comforting as a steaming hot pot pie. Here’s how to make one.

CHICKEN POT PIE

ACTIVE: 1 hr l TOTAL: 2 hr 40 min l SERVES: 4 to 6

FOR THE DOUGH 1¼ cups all-purpose flour, plus more for dusting 1 teaspoon sugar ¼ teaspoon salt 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh chives 1 stick cold unsalted butter, cut into small cubes 1 teaspoon apple cider vinegar 2 to 4 tablespoons ice water 1 large egg FOR THE FILLING 5 cloves garlic, 2 crushed and 3 minced 1 fresh bay leaf 1 wide strip lemon peel ½ teaspoon black peppercorns ½ teaspoon coriander seeds 1½ pounds skinless, boneless chicken breasts and thighs (about 2 breasts and 2 thighs) 4 cups low-sodium chicken broth 4 tablespoons unsalted butter 1 onion, diced 2 carrots, diced 2 stalks celery, diced 1 russet potato, diced Kosher salt and freshly ground pepper 1 tablespoon chopped fresh thyme 1 tablespoon apple cider vinegar ¼ cup all-purpose flour ½ cup heavy cream ½ cup chopped fresh parsley ½ cup frozen peas

1. Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour. 2. Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine. 3. Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks. 4. Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and ½ teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1¾ cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes. 5. Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9½-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes. 6. Bake the pot pie: Preheat the oven to 375˚. On a lightly floured surface, roll out the pie dough into an 11-inch round, about ⅛ inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving. RECIPE BY

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Be careful not to overcook the vegetables on the stove or they’ll get mushy in the oven. Cook the potato just until it’s slightly softened.

MARCH/APRIL 2022

JESSICA D’AMBROSIO

Use a mix of chicken breasts and thighs. The combination gives you a flavorful filling with nice variations in texture.

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

Make sure the filling cools before you put the crust on top so it stays flaky. If the filling is too hot, the crust will start steaming and become gummy.

Strange but True

Heavy cream is the ticket—it helps thicken the sauce into a rich, luxurious filling.

Chicken pot pie has come a long way. In ancient Rome, the pies sometimes had living birds under the crust that would fly out when the pies were served!

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DELICIOUS RESULTS. EASY CLEANING.

SHOP THE ENTIRE COLLECTION AT GOODHOUSEKEEPING.COM/KITCHENWARE

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

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

1 1

cup long-grain white rice Saag is usually 1-inch piece fresh ginger, made with spinach roughly chopped but you can use other greens in this 2 cloves garlic Indian dish. ½ to 1 serrano chile pepper, stemmed Try mustard greens 4 tablespoons unsalted butter or chard! 2 teaspoons cumin seeds 1 small onion, finely chopped 1 large or 2 small plum tomatoes, chopped Kosher salt and freshly ground pepper 1½ teaspoons garam masala 2 15-ounce cans chickpeas, drained (liquid reserved) and rinsed 2 10-ounce bags spinach (not baby spinach) ⅓ cup heavy cream Warm naan, plain yogurt and/or lemon wedges, for serving 1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then ﬂuff with a fork. 2. Finely chop the ginger, garlic and chile in a mini food processor; set aside. Heat 2 tablespoons butter in a large pot over medium heat. Add 1 teaspoon cumin seeds; cook until sizzling, 30 seconds. Add the onion; cook, stirring, until browned, 3 to 4 minutes. Add the tomatoes and season with salt and pepper. Cook, stirring, until the pot is dry, 3 minutes. Stir in 1 teaspoon garam masala. 3. Stir the chickpeas and chopped chile mixture into the pot. Add the spinach in batches, adding 1 to 2 tablespoons of the reserved chickpea liquid if the pot is getting too dark. Season generously with salt and pepper and stir in ¼ cup chickpea liquid. Partially cover and cook, stirring, until the spinach is soft, 5 to 8 minutes. Stir in the heavy cream; remove from the heat. 4. Heat the remaining 2 tablespoons butter in a small skillet over medium-high heat. Add the remaining 1 teaspoon cumin seeds and ½ teaspoon garam masala. Cook until the seeds pop, a few seconds. Stir into the spinach; season with salt and pepper. Serve the chana saag with the rice, naan, yogurt and/or lemon wedges.

Per serving: Calories 390; Fat 23 g (Saturated 12 g); Cholesterol 53 mg; Sodium 796 mg; Carbohydrate 37 g; Fiber 12 g; Sugars 8 g; Protein 14 g

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CHICKEN MILANESE WITH SWEET POTATO SALAD ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

2 pounds sweet potatoes (2 to 3), cut into ½-inch cubes ¼ cup vegetable oil, plus more for frying 1 tablespoon honey mustard, plus more for serving 2 tablespoons white wine vinegar ¾ cup chopped fresh parsley ½ small red onion, diced ⅓ cup roasted pecans, roughly chopped 3 tablespoons dried cranberries 3 large eggs, beaten 1 cup panko Kosher salt and freshly ground pepper 4 6-ounce skinless, boneless chicken breasts 1. Preheat the oven to 425˚. Toss the sweet potatoes with 1 tablespoon vegetable oil on a large rimmed baking sheet. Roast until tender and browned, about 20 minutes. 2. Meanwhile, whisk together the honey mustard, vinegar and remaining 3 tablespoons vegetable oil in a large bowl. Add the sweet potatoes, parsley, red onion, pecans and cranberries and toss. Set aside. 3. Put the eggs and panko in separate shallow bowls or dishes. Season each with salt and pepper. Butterﬂy the chicken: With your knife parallel to the cutting board, slice each chicken breast almost all the way in half and open it ﬂat, like a book. Dip the chicken in the eggs, letting the excess drip off. Then dip them in the panko until well coated. 4. Add enough vegetable oil to a large skillet to come halfway up the side of the pan. Heat over medium-high heat until a deep-fry thermometer registers 350˚. Working in 2 batches, fry the chicken, turning once, until golden brown and cooked through, about 8 minutes. 5. Divide the chicken and sweet potato salad among plates. Serve with honey mustard. Per serving: Calories 710; Fat 35 g (Saturated 4 g); Cholesterol 234 mg; Sodium 496 mg; Carbohydrate 55 g; Fiber 7 g; Sugars 17 g; Protein 45 g

LEMON SPAGHETTI

BISTRO BURGERS WITH MUSHROOMS

ACTIVE: 15 min l TOTAL: 25 min l SERVES: 4

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

Kosher salt 12 ounces spaghetti 2 tablespoons extra-virgin olive oil Finely grated zest of 1 lemon, plus juice of 2 lemons 6 tablespoons unsalted butter, cut into small pieces ½ cup grated parmesan cheese, plus more for serving Coarsely ground pepper

6 tablespoons unsalted butter, at room temperature ¼ cup finely chopped fresh parsley 1 small shallot, minced Kosher salt and freshly ground pepper 1½ pounds ground beef 2 tablespoons vegetable oil 8 ounces cremini mushrooms, trimmed and thinly sliced 4 slices gruyère or white cheddar cheese 2 tablespoons dijonnaise, plus more for serving 1 tablespoon red or white wine vinegar 4 cups mixed salad greens 4 brioche buns, split and toasted

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. 2. Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pastacooking water, then drain the spaghetti and transfer to the skillet. Add ¾ cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt. 3. Divide the spaghetti among bowls. Top generously with more parmesan and coarse pepper. Per serving: Calories 590; Fat 29 g (Saturated 14 g); Cholesterol 54 mg; Sodium 425 mg; Carbohydrate 67 g; Fiber 4 g; Sugars 2 g; Protein 15 g

Scan here for more weeknight recipes!

1. Combine the butter, parsley and shallot in a small bowl and mash together to mix well (alternatively, pulse together in a small food processor). Season with a pinch each of salt and pepper; set aside. 2. Form the beef into 4 patties, about 3½ inches wide and 1 inch thick. Season generously on both sides with salt and pepper. 3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until shimmering. Add the mushrooms and cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking, stirring occasionally, until lightly browned and tender, 3 to 5 more minutes; season with salt and pepper. Add 2 tablespoons of the herb butter and cook, tossing, until the mushrooms are well coated, about 30 seconds. Remove to a plate and wipe out the skillet. 4. Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the burgers and cook until browned, 4 to 5 minutes per side for medium rare. In the last minute of cooking, top each patty with a slice of cheese and the mushrooms and cover to melt. 5. Whisk the dijonnaise and vinegar in a bowl. Add the greens and toss; season with salt and pepper. Spread the remaining herb butter on the toasted buns; serve the burgers on the buns with the salad and more dijonnaise. Per serving: Calories 820; Fat 55 g (Saturated 26 g); Cholesterol 198 mg; Sodium 956 mg; Carbohydrate 32 g; Fiber 3 g; Sugars 6 g; Protein 46 g

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CHICKEN NOODLE CASSEROLE WITH ARTICHOKES

VIETNAMESE PORK AND GREEN BEAN STIR-FRY

ACTIVE: 15 min l TOTAL: 40 min l SERVES: 4

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

Kosher salt 8 ounces egg noodles Cooking spray 1⅓ cups whole milk 1 5.2-ounce package garlic-and-herb cheese (such as Boursin) ½ cup sour cream 1 large egg Freshly ground pepper 4 ounces shredded monterey jack cheese 2 cups shredded rotisserie chicken ½ cup chopped fresh parsley 1 12-ounce jar marinated artichoke hearts, drained and roughly chopped 1 10-ounce bag frozen peas, thawed ¼ cup crushed butter crackers (such as Ritz; 6 to 8 crackers)

1 4 1 3 1 2 1 1 ¼ 2 1

cup jasmine rice teaspoons vegetable oil 12-ounce bag trimmed green beans, cut into 1-inch pieces scallions, thinly sliced, dark green parts separated tablespoon grated fresh ginger cloves garlic, minced Thai chile or jalapeño pepper, seeded and minced pound ground pork cup packed dark brown sugar tablespoons fish sauce, plus more for serving cup chopped fresh herbs (such as cilantro, mint and Thai basil) Lime wedges, for serving

1. Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve ¼ cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside. 2. In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and ½ teaspoon each salt and pepper until smooth. Fold in half of the monterey jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish. 3. Combine the crushed crackers and remaining monterey jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.

1. Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Cover and set aside. 2. Meanwhile, heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add the green beans and cook, stirring occasionally, until crisp-tender and slightly charred, about 5 minutes. Remove to a bowl or large plate. 3. Add the remaining 2 teaspoons vegetable oil to the wok or skillet and reduce the heat to medium high. Add the white and light green parts of the scallions, the ginger, garlic and chile and cook, stirring, 30 seconds. Add the pork and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Stir in the brown sugar and fish sauce and cook until the liquid nearly evaporates and the sugar has caramelized. Stir in the green beans and warm through. 4. Divide the rice among bowls and top with the stir-fry, dark green scallion parts and the chopped herbs. Serve with the lime wedges and more fish sauce.

Per serving: Calories 800; Fat 48 g (Saturated 24 g); Cholesterol 230 mg; Sodium 1,163 mg; Carbohydrate 62 g; Fiber 7 g; Sugars 13 g; Protein 37 g

Per serving: Calories 440; Fat 10 g (Saturated 2 g); Cholesterol 67 mg; Sodium 681 mg; Carbohydrate 60 g; Fiber 4 g; Sugars 17 g; Protein 30 g

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CORNED BEEF AND CABBAGE PIZZAS

MUSSELS IN GREEN CURRY SAUCE

ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

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

2 8 2 1 1

pound Yukon Gold potatoes (2 to 4), very thinly sliced (about ⅛ inch) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 cups very thinly sliced green cabbage (from about ¼ head) All-purpose flour, for dusting 1 pound pizza dough, cut into 4 pieces, at room temperature 1 cup shredded white cheddar cheese (about 4 ounces) 1½ cups shredded low-moisture mozzarella cheese (about 6 ounces) 4 ounces cooked corned beef, chopped Chopped fresh parsley and grated parmesan cheese, for topping 1. Preheat the oven to 475˚. Line 2 baking sheets with parchment paper. Toss the sliced potatoes with 1 tablespoon olive oil and a big pinch each of salt and pepper. Spread out on the pans and bake until just tender, 8 to 10 minutes. When cool enough to handle, remove the potatoes to a plate. Put new parchment paper on the baking sheets. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the cabbage and a big pinch each of salt and pepper. Cook, stirring occasionally, until tender but not browned, 5 to 7 minutes. Remove from the heat. 3. Lightly dust a work surface with ﬂour. Press each piece of dough into a small round, then use a rolling pin to roll each into an 8-inch round. Put 2 dough rounds on each baking sheet. Scatter the cheddar to the edge of each piece of dough. Top with a layer of potatoes, then top with the mozzarella, cabbage and corned beef. 4. Bake the pizzas until the crust is golden brown and the cheese is melted and bubbly, 10 to 12 minutes. Top with parsley and parmesan, then cut into wedges. Per serving: Calories 750; Fat 34 g (Saturated 14 g); Cholesterol 88 mg; Sodium 1,775 mg; Carbohydrate 76 g; Fiber 6 g; Sugars 1 g; Protein 30 g

pounds mussels baguette slices, cut on an angle tablespoons coconut oil tablespoon minced fresh ginger cup fresh cilantro leaves, plus 2 tablespoons finely chopped stems 2 heads baby bok choy, white and green parts separated, roughly chopped 2 tablespoons green curry paste Grated zest of 1 lime, plus lime wedges for serving ⅔ cup coconut milk 4 teaspoons fish sauce 1 teaspoon sugar 1. Remove any hairy beards from the mussels. Discard any mussels that are open and don’t close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside. 2. Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes. 3. Meanwhile, heat the coconut oil in a large pot or dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, ﬁsh sauce, sugar and ½ cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly. 4. Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.

Per serving: Calories 400; Fat 21 g (Saturated 14 g); Cholesterol 48 mg; Sodium 1,226 mg; Carbohydrate 29 g; Fiber 2 g; Sugars 4 g; Protein 26 g

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SHRIMP SCAMPI RISOTTO

BREAKFAST-FOR-DINNER BURRITOS

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

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

2½ cups clam juice 4 wide strips lemon zest, plus 2 tablespoons lemon juice ½ cup fresh parsley leaves, chopped (stems reserved) 6 cloves garlic 1 pound large shrimp, peeled and deveined (tails reserved) 1 onion 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil Pinch of red pepper flakes Kosher salt 1½ cups arborio rice 1 cup dry white wine Freshly ground pepper

12 ounces seasoned curly fries ¾ cup refried beans 3 tablespoons salsa, plus more for serving 1 tablespoon extra-virgin olive oil 4 pieces Canadian bacon, chopped 2 scallions, thinly sliced ¼ teaspoon ancho chile powder 8 large eggs, lightly beaten Kosher salt and freshly ground pepper ¾ cup shredded Mexican cheese blend 4 large flour tortillas 1 avocado, sliced

1. Make the clam broth: Combine 4½ cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat. 2. Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper ﬂakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes. 3. Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and ½ teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque. 4. Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley. Per serving: Calories 460; Fat 13 g (Saturated 6 g); Cholesterol 186 mg; Sodium 782 mg; Carbohydrate 60 g; Fiber 2 g; Sugars 2 g; Protein 26 g

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1. Preheat the oven to 450˚. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until ﬂuffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy. 3. Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa. Per serving: Calories 740; Fat 41 g (Saturated 12 g); Cholesterol 406 mg; Sodium 1,631 mg; Carbohydrate 63 g; Fiber 8 g; Sugars 4 g; Protein 33 g

INSIDE THE

Test Kitchen

with

Pepperoni Pizza Crescent Rolls

Our chefs dish out tips, tricks and cooking hacks.

Prep

Total

Ingredients

Servings

15 MIN

30 MIN

MUSSELS inexpensive and cook in just a few minutes. Most farmed mussels are pre-cleaned, but you should

Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

OKING CO

24 slices (about 5 oz) pepperoni 2 oz shredded mozzarella cheese (1/2 cup)

SCHOO

1 cup tomato pasta or pizza sauce, heated

Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.

The secret to a super-quick cheese sauce: a package of herbed cheese! It’s creamy, salty and herby at the same time—plus it’s an ideal thickener. Recipe developer Khalil Hymore used Boursin to make the chicken casserole on page 96, and he keeps the cheese on hand for weeknight dinners at home: He melts a little with milk or cream, then tosses the sauce with pasta and tops it with parmesan. His kids love it!

Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese. Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet. Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

How to make

risotto

Here’s how to get the right texture. Try our shrimp version on page 98! Start with short-grain rice, like arborio, which has a high starch content. ●

Keep your broth hot and add it a little at a time. ●

Stir the rice frequently to agitate the starch, but don’t stir constantly or the risotto will cool down and get gluey. ●

Be careful not to overcook the rice. Just like pasta, the grains should be al dente, not mushy. ●

ool ip Our test kitchen chefs do a lot of slicing and dicing, so a mini chopper comes in handy. Recipe developer Melissa Gaman uses hers to finely chop herbs and veggies. A full-size food processor is often too big for the job, especially for small ingredients like garlic and chiles. Food Network Hand Powered Vegetable Chopper, $35; kohls.com

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MUSSELS AND BOURSIN: GETTY IMAGES.

Shortcut of the Month

Pizza Crescent Rolls

Find recipe inspiration at pillsbury.com

an apple a day is

even better with my almond butter i'm no doctor, but i am justin

Live a little nutty™

Serving Suggestion

s a e Br

Battle of the

t u O Cut- its u c s i B RECIPES BY

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STEVE JACKSON

BISCUITS

Cut-out or drop biscuits? Take your pick—or try them both!

BISCUIT PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. BUTTERS: RALPH SMITH.

Drop Biscu its

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105

CUT-OUT BISCUITS l TOTAL: 45 min l MAKES: about 10

1½ teaspoons kosher salt

and pat into a ¾-inch-thick rectangle (5 by 10 inches). Fold the rectangle in half and pat until ¾ inch thick again. Repeat the folding and patting process 4 more times, ending with a ¾-inch-thick rectangle (5 by 10 inches). 3. Dip a 2½-inch round biscuit cutter in ﬂour and cut out 8 biscuits, going all the way to the edge of the rectangle (don’t leave any space between the biscuits when you cut). Gather the scraps together, kneading as little as possible; pat until ¾ inch thick and cut out about 2 more biscuits. (Alternatively, use a sharp knife to cut the dough into 2½-inch squares.) 4. Place the biscuits on an ungreased, unlined baking sheet. Brush the tops lightly with milk or buttermilk. Bake until golden, 12 to 15 minutes.

CELEBRATE THE MAGIC OF COOKING OVER 60 RECIPES AND BEHIND-THE-SCENES Available CULINARY STORIES OF THE April 5 WALT DISNEY WORLD RESORT!

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l TOTAL: 40 min l MAKES: about 10 Make a flavored butter to serve with your biscuits.

Preheat the oven to 400˚. Line a baking

butter with ¼ cup chopped dill, 2 tablespoons capers and the zest and juice of 1 lemon.

SWEET CURRY

Scoop ¼ cupfuls of dough with a cup

butter with 3 tablespoons mango chutney and 2 teaspoons roasted curry powder.

MAPLE-CHIPOTLE butter with 2 tablespoons 1 tablespoon adobo sauce from a can of chipotles.

................’s Special Chicken Fried Rice 1 1 1 2 2

Long day Hungry partner Ben’s Original Jasmine rice Dashes of secret sauce Clean plates

Find this recipe and more at bensoriginal.com

f o d n i K My Food Network stars share some of their most beloved rice recipes—and give us a taste of home. BY

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NORA HORVATH

FOOD PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. HASSAN: ALISON GOOTEE. SEQUEIRA: STEPHANIE TODARO. BROWN: PETER FRANK EDWARDS. MORIMOTO: PAULO SALUD.

Hawa Hassan’s Bariis ike many Somalis, Hawa Hassan cooks bariis, an aromatic rice pilaf, as a side to almost everything. It’s the perfect dish because it’s packed with flavor thanks to xawaash, a spice blend that’s more important than salt and pepper in Somali cooking. Every household has its own version, and for hers, Hawa combines cumin, coriander, peppercorns, cinnamon, cardamom, cloves and turmeric. “Even though I live an ocean away from my family, every time I make a bowl of bariis, I feel right at home.” You can buy Hawa’s tamarind date sauce from her company, Basbaas Somali Foods (basbaasfoods.com).

BARIIS ACTIVE: 20 min l TOTAL: 40 min l SERVES: 8

2 cups basmati rice ¼ cup extra-virgin olive oil 1 red onion, sliced 1 cinnamon stick 4 whole cloves 3 cloves garlic, minced ¼ teaspoon ground cardamom 1 tomato, chopped Kosher salt 2 tablespoons xawaash or hawaij ¼ cup raisins Tamarind date sauce, for serving

1. Rinse the rice in a medium bowl under cold water until the water runs clear. Then cover with cold water and set aside at least 10 minutes or up to 30 minutes. 2. In a large saucepan, heat the olive oil over medium-high heat until it shimmers. Add the red onion and cook, stirring frequently, until the onion softens, about 5 minutes. Add the cinnamon stick and cloves and continue cooking until the spices smell fragrant, 2 to 3 minutes. Add the garlic and cardamom and cook 1 additional minute.

3. Increase the heat to high and add the tomato and a pinch of salt. Cook, stirring, until most of the tomato’s water has evaporated and you’re left with a jammy paste. Drain the rice; add to the pot, stirring to coat. Fry for 5 minutes. 4. Stir the xawaash into the rice along with 4 cups of warm to boiling water. Add the raisins and another pinch of salt; stir well to combine. Bring to a boil, then reduce the heat to a low simmer, cover and cook until the liquid is absorbed, about 20 minutes. Serve with tamarind date sauce.

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Aarti equeira’s Khichdi henever Aarti Sequeira is in need of some comfort, she whips up a bowl of this savory rice and lentil porridge. “Imagine a loved one rubbing your head when you’re not feeling well. That is the sensation that runs across my tongue and my heart when I take a bite of khichdi,” she says. She adds lots of toppings, like cashews and fried onions or shallots for crunch and a dollop of plain yogurt for tang.

KHICHDI ACTIVE: 45 min l TOTAL: 1 hr 20 min l SERVES: 6 to 8

1 ⅓ 4 2 ½

cup basmati rice cup yellow moong lentils or red lentils tablespoons ghee dried bay leaves teaspoon coarsely ground black peppercorns 1½ teaspoons cumin seeds Big pinch of hing (asafoetida) 1 teaspoon grated fresh ginger ¼ teaspoon ground turmeric Kosher salt 1 small onion or 1 large shallot, thinly sliced Canola oil, for frying (about ¾ cup) ½ cup raw cashews ¼ cup unsweetened coconut flakes 2 dried red chile peppers 2 cloves garlic, thinly sliced Plain full-fat yogurt, for serving Fresh cilantro, for topping 1. Combine the rice and lentils in a large bowl. Cover with water and swish around with your hands until the water is cloudy. Pour off the water, then repeat this process until the water runs clear, 3 or 4 times. Cover with water and let soak for 15 to 20 minutes.

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2. Set an electric pressure cooker to sauté on high. Add 2 tablespoons ghee, the bay leaves, pepper, 1 teaspoon cumin seeds and the hing. Allow to cook until the leaves are sizzling, about 1 minute. 3. Drain the rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they sizzle. 4. Add the grated ginger, turmeric and 5½ cups water to the pressure cooker. Stir well and add 2 teaspoons salt. Put the lid on the cooker and set the steam valve to the sealing position. Cook for 12 minutes on high pressure. Let the cooker naturally release the pressure for 20 minutes. Manually release any remaining pressure, then open up the cooker and stir, discarding the bay leaves. The porridge should be the consistency of a soft polenta or risotto; feel free to add more water until it’s just right. 5. Start making the toppings while the pressure is releasing. Make birista, or fried onions: Set a small skillet over medium heat and add the sliced onion.

Pour in just enough canola oil to cover. Gently fry the onion until uniformly golden brown, about 10 minutes, stirring every now and then. Using a slotted spoon, remove the onion to a paper towel–lined plate and sprinkle with salt. Add the cashews and coconut to the oil and fry until golden brown. Remove the cashews and coconut to the plate and sprinkle with salt. 6. Pour off all but 1 to 2 tablespoons of the oil. (But don’t discard it! The oil is great to drizzle over vegetables before you roast or sauté them; it’s also a great start to a soup, pasta sauce or curry.) Add the remaining 2 tablespoons ghee to the remaining oil in the skillet. Once shimmering, add the dried chiles, garlic and remaining ½ teaspoon cumin seeds. Cook, shaking the pan and stirring, until the garlic is golden brown, 30 seconds to 1 minute. 7. Pour the porridge into a serving bowl, then pour the contents of the skillet on top and gently stir. Top with a big dollop of yogurt, the fried onion, cashews and coconut, and some cilantro.

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Kardea Brown’s Wild Rice with Mushrooms ardea Brown always looks forward to nights when her mom makes her famous wild rice. “It’s bursting with umami goodness,” Kardea says, “She’s known for it!” After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it’s good with everything. “You can’t go wrong with this recipe. It’s the perfect side!”

WILD RICE WITH MUSHROOMS ACTIVE: 35 min l TOTAL: 1 hr 15 min l SERVES: 4

3 ½ 2½ 5 1

tablespoons unsalted butter onion, diced cups wild rice cups low-sodium chicken broth tablespoon extra-virgin olive oil, plus more if needed 8 ounces white button mushrooms, sliced 8 ounces shiitake mushrooms, tough stems removed, sliced 2 teaspoons fresh thyme leaves 2 cloves garlic, minced Kosher salt and freshly ground pepper 1 tablespoon chopped fresh parsley

1. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes. 2. Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it’s dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute. 3. When the rice is cooked, ﬂuff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

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Masaharu Morimoto’s Rice with hrimp Potato Chip Furikake

RICE WITH SHRIMP SHELL–POTATO CHIP FURIKAKE ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 6 (plus extra furikake)

2¼ cups short-grain white rice (sushi rice) 2 cups fresh or frozen shrimp shells (from about 1¼ pounds shrimp) ¾ cup loosely packed bonito flakes (katsuobushi) ½ cup coarsely crumbled salted potato chips 1 sheet nori, broken into several pieces 1 tablespoon toasted sesame seeds Kosher salt

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1. Make the rice: Put the rice in a large-mesh strainer set inside a large mixing bowl and add enough water to cover the rice. Use your hands to stir and agitate the rice to release the starch from the exterior of the grains. Empty the water, ﬁll the bowl again, and repeat the process until the fresh water no longer becomes cloudy when you stir the rice. 2. Drain the rice in the strainer, shaking well to get rid of any excess water. Let the rice sit in the strainer, stirring once or twice, until it’s more or less dry to the touch, 15 to 30 minutes. 3. Transfer the rice to a rice cooker, add 2¼ cups fresh water and cook according to the manufacturer’s instructions. Gently ﬂuff the rice with a plastic or wooden rice paddle and keep warm in the rice cooker.

4. Meanwhile, make the furikake: Preheat the oven to 250˚. Spread the shrimp shells in a single layer on a baking sheet. Bake, tossing occasionally, until the shrimp shells are completely dry and crumbly, about 45 minutes. Let cool completely. 5. Adding one ingredient at a time, grind the shrimp shells, bonito ﬂakes, potato chips and nori in a small food processor or large spice grinder until you have a mixture of pieces that are about the size of coarse sea salt (a little bigger or smaller is ﬁne). Nori is harder to process, so don’t worry if the pieces are a bit bigger than the rest. Combine them all in a small container with the sesame seeds and 1 teaspoon salt. Stir well and season with salt to taste. 6. Divide the warm rice among bowls. Sprinkle with some of the furikake.

RECIPE REPRINTED WITH PERMISSION FROM MASTERING THE ART OF JAPANESE HOME COOKING BY MASAHARU MORIMOTO, PUBLISHED BY ECCO BOOKS 2016.

hen Iron Chef Masaharu Morimoto started working in restaurants, he spent four years developing a cooking technique for white rice that creates perfectly plump grains free of clumps. His recipe provides the backbone for many of his favorite dishes, but he’ll also occasionally eat a bowl of rice all by itself, with just a shake of furikake, like he did as a kid. In this fun version, he makes the furikake with shrimp and shells and potato chips. Morimoto insists on using sushi rice to get the right texture: “Please don’t cheat and buy cheaper long-grain rice— short-grain rice is essential.”

ro o

The best way to prepare broccoli just might be to overcook it.

or most chefs, crisp-tender is the gold standard for veggies— but recipe developer Khalil Hymore thinks your broccoli could use a little more time. “Overcooked broccoli takes on an almost creamy texture,” he says. It’s super comforting on its own with lots of butter, but you can also turn it into a new dish. Try Khalil’s recipes and you may never go crisp-tender again!

SOFT BUTTERED BROCCOLI bunch broccoli (about 1 pound), trimmed and cut into large florets 2 tablespoons unsalted butter Kosher salt and freshly ground pepper

1. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli ﬂorets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes. 2. Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.

BROCCOLI GRATIN

BROCCOLI PASTA

BROCCOLI FRITTATA

Preheat the oven to 450˚. Make Soft Buttered Broccoli and arrange in an even layer in a 2-quart baking dish. Combine ¾ cup each grated gruyère and panko, 2 tablespoons melted butter and ½ teaspoon each kosher salt and pepper and sprinkle over the broccoli. Bake until the cheese melts and the top is golden brown, 12 to 15 minutes.

Make Soft Buttered Broccoli, mash and set aside. Cook 12 ounces spaghetti; reserve 1 cup cooking water, then drain. Cook 2 minced garlic cloves in 2 tablespoons each olive oil and butter in a large skillet, 30 seconds. Add the mashed broccoli, ½ cup grated parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

Preheat the oven to 350˚. Make Soft Buttered Broccoli; chop. Whisk 12 eggs, ⅓ cup heavy cream, 1 cup shredded cheddar and 1 teaspoon each kosher salt and pepper in a large bowl. Fold in the broccoli. Heat a 10-inch castiron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.

MAIN PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. INSET PHOTOS: KHALIL HYMORE.

ACTIVE: 5 min l TOTAL: 20 min l SERVES: 4

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Feel-Good

Does a big bowl of green veggies qualify as comfort food? Yes—if you make them like this.

KALE CAESAR SALAD ACTIVE: 25 min l TOTAL: 35 min l SERVES: 6 to 8

ounces country white bread (about ⅓ loaf) ⅓ cup plus 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper ½ cup plus 2 tablespoons freshly grated parmesan cheese, plus one 2-ounce chunk ¼ cup fresh lemon juice 2 tablespoons mayonnaise 1 clove garlic, smashed 3 anchovy fillets 2 teaspoons dijon mustard 1 teaspoon Worcestershire sauce 2 bunches curly kale (about 1 pound), leaves stripped from the stems

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

1. Make the croutons: Preheat the oven to 350˚. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with ½ teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated parmesan. Let cool. 2. Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, ½ teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining ⅓ cup olive oil in a slow stream to make a smooth, thick dressing. 3. Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining ½ cup grated parmesan. Toss well; season with salt and pepper. Shave the parmesan chunk over the top with a vegetable peeler and gently toss. RECIPES BY

MELISSA GAMAN, KHALIL HYMORE AND AMY STEVENSON

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BABY BOK CHOY WITH OYSTER SAUCE ACTIVE: 25 min l TOTAL: 25 min SERVES: 4 to 6

3 tablespoons oyster sauce 2 teaspoons low-sodium soy sauce 2 teaspoons rice vinegar 1 teaspoon toasted sesame oil Pinch of sugar 1½ pounds baby bok choy (3- to 4-inch heads), bottoms trimmed 2 tablespoons vegetable oil 3 cloves garlic, roughly chopped 1 tablespoon roughly chopped fresh ginger 1. Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise. 2. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter. 3. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the ﬁrst batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.

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BRAISED COLLARD GREENS 2 tablespoons unsalted butter 3 cloves garlic, smashed 1 large onion, chopped Kosher salt and freshly ground pepper 1 tablespoon Cajun seasoning 3 smoked ham hocks (about 1½ pounds) 4 cups low-sodium chicken broth 2 large bunches collard greens (about 3 pounds), chopped 1 cup apple cider vinegar

ACTIVE: 30 min l TOTAL: 3 hr l SERVES: 6 to 8

1. Melt the butter in a large dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.

2. Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.

Comfort in an These side dishes couldn’t be any easier: Your Instant Pot will do all the work.

INSTANT POT BARBECUE BEANS ACTIVE: 20 min l TOTAL: 40 min l SERVES: 6 to 8

1. Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel– lined plate. Pour off all but 2 tablespoons fat from the pot. 2. Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard. 3. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon. RECIPES BY

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PHOTOS: YUNHEE KIM; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: CHRISTINA LANE.

4 slices thick-cut bacon, diced 1 small onion, chopped Kosher salt and freshly ground black pepper 2 teaspoons smoked paprika ¼ teaspoon cayenne pepper ¾ cup low-sodium chicken broth 2 15.5-ounce cans navy or small white beans, drained and rinsed ⅔ cup packed light or dark brown sugar ¼ cup molasses 3 tablespoons apple cider vinegar 2 tablespoons tomato paste 2 tablespoons bourbon 1 tablespoon dijon mustard

Traditional baked beans need to cook for hours. These are ready in 40 minutes!

INSTANT POT MASHED POTATOES ACTIVE: 40 min l TOTAL: 55 min l SERVES: 6 to 8

Kosher salt 1 teaspoon black peppercorns 2½ pounds medium Yukon Gold potatoes, peeled 1 cup whole milk, plus more as needed 6 tablespoons salted butter, plus more for topping Freshly ground pepper Chopped fresh chives, for topping

You can make these mashed potatoes a few hours ahead; just keep them in the Instant Pot on the warm setting.

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1. Pour 2 cups water into a 6- to 8-quart Instant Pot. Add 2 teaspoons salt and the peppercorns and top with a rack. Put the potatoes on the rack in a single layer. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, let the pressure release naturally, about 20 minutes. (If the pressure is not fully released after 20 minutes, carefully turn the steam valve to the venting position.)

2. Combine the milk and butter in a large microwave-safe bowl and microwave until the butter melts and the milk is steaming, 1 to 2 minutes. Carefully add the potatoes to the milk mixture and mash with a potato masher or fork until smooth; season with salt and pepper. Adjust the consistency with more milk as needed. Transfer to a serving bowl and top with butter and chives.

You’ll need a pan that fits inside your Instant Pot to make this corn pudding. Metal or silicone will work.

INSTANT POT CORN PUDDING ACTIVE: 20 min l TOTAL: 2 hr l SERVES: 6 to 8

tablespoons unsalted butter, well softened, plus more for the pan 4 ounces cream cheese, well softened 1 14.75-ounce can cream-style corn ⅔ cup yellow cornmeal ¼ cup grated parmesan cheese 1 large egg, lightly beaten 2 teaspoons sugar ½ teaspoon paprika Kosher salt and freshly ground pepper ⅓ cup milk ⅓ cup grated pepper jack cheese ⅓ cup grated sharp cheddar cheese 1. Fold a long piece of foil in half lengthwise; continue to fold in half lengthwise until you end up with a long skinny strip of foil. (This

will help lower the pan into the Instant Pot and then lift it out after cooking.) Butter the bottom and sides of a metal or silicone round pan that ﬁts inside a 6- or 8-quart Instant Pot. 2. Combine the butter and cream cheese in a large bowl and whisk together until very smooth and creamy. (If lumpy, microwave in 10-second intervals, stirring until smooth.) Add the creamed corn and whisk again until thick. Add the cornmeal, parmesan, egg, sugar, paprika, ½ teaspoon salt and a few grinds of pepper and whisk to combine, switching to a rubber spatula when the mixture becomes too thick to whisk. Stir in the milk, pepper jack and cheddar until combined.

3. Pour the batter into the pan and cover with foil; tightly crimp the edges. Pour 2 cups water into the Instant Pot and ﬁt with a rack or trivet. Lay the foil strip under the pudding pan and use the ends to lower the pan into the pot (leave the foil strip in place). Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 50 minutes. When the time is up, let the pressure release naturally, about 20 minutes. 4. Carefully remove the lid and blot any excess water from the top of the foil. Using the foil strip, carefully remove the pan from the Instant Pot and transfer to a rack. Uncover the pan and let the corn pudding cool slightly; serve warm.

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ew ets

the

things Pudding, cookies, brownies, ice cream, cake…they’re the ultimate mood boosters.

MOCHA POTS DE CRÈME ACTIVE: 20 min l TOTAL: 2 hr 20 min l MAKES: 8

1. Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. 2. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans. RECIPES BY RICHMOND FLORES, MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON AND AMY STEVENSON

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PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

8 ounces bittersweet chocolate, chopped 1½ cups whole milk 1 cup heavy cream 6 large egg yolks 6 tablespoons sugar 3 teaspoons espresso powder ¼ teaspoon salt Chocolate-covered espresso beans, chopped, for topping

Pudding

is the answer to everything! Pudding Tips Use quality chocolate. You only need a few ingredients for pudding— so the good stuff really makes a difference. Start with chocolate bars, not chocolate chips; bars melt better. Keep on stirring. When you’re heating the custard, be sure to stir constantly with a rubber spatula; you want to keep the mixture from scorching. Do not let it boil. Take the chill off. Chilling is essential to set the pudding, but the ﬂavors will be more pronounced if you let it sit out for a bit (ideally about 20 minutes) before serving.

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LOADED PEANUT BUTTER COOKIES ACTIVE: 20 min l TOTAL: 1 hr (plus cooling) l MAKES: 12

1½ cups rolled oats 1 cup creamy peanut butter (not natural) 4 tablespoons unsalted butter, at room temperature ⅔ cup packed light brown sugar ⅓ cup granulated sugar ½ teaspoon salt ¼ teaspoon baking powder ¼ teaspoon baking soda 2 large eggs 1 cup semisweet chocolate chips ⅔ cup sweetened shredded coconut ½ cup chopped mini peanut butter cups

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1. Preheat the oven to 350˚. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper. 2. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.

3. Scoop 12 mounds of dough (about ⅓ cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly ﬂatten with your ﬁngers. 4. Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).

You’re never too old for cookies and milk!

Cookie Tips Use cookie scoops. Portion your dough with cookie scoops or small ice cream scoops so you’ll get same-size cookies that bake evenly. Switch the pans. Position racks in the upper and lower thirds of the oven and bake a tray of cookies on each; switch the position of the pans halfway through baking and rotate them front to back for even cooking. Cool on a rack. If you leave cookies on a hot baking sheet, they’ll continue cooking. Let them cool slightly, then transfer them to a wire rack to cool completely.

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CHOCOLATE-DRIZZLED BROOKIES ACTIVE: 40 min l TOTAL: 1½ hr (plus cooling) l MAKES: 24

FOR THE BROWNIE LAYER 1½ sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan 1 cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon kosher salt 1½ cups granulated sugar ¾ cup unsweetened cocoa powder 3 large eggs 2 teaspoons pure vanilla extract FOR THE COOKIE LAYER 2⅔ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon kosher salt 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs 2 teaspoons pure vanilla extract 2 cups semisweet chocolate chips FOR THE GLAZE ¾ cup chocolate chips ¼ cup heavy cream

1. Make the brownie layer: Preheat the oven to 350˚. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl. 2. Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish. 3. Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. 4. Add the eggs and vanilla to the butter-sugar mixture and beat just until

smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula. 5. Flatten a handful of the cookie dough until ½ inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer. 6. Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1½ hours. 7. Make the glaze: Combine the chocolate chips and heavy cream in a microwavesafe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.

Brownie or cookie— why choose?

Brownie Tips Line the pan. Use parchment or foil to line your pan, leaving an overhang so you can remove the brownies in one piece before slicing.

Test with a toothpick. Beware of overbaking: To stay fudgy, brownies need to come out just before they’re cooked through. Insert a toothpick into the middle—it should come out with a little bit of brownie on it, not totally clean.

Let cool completely. Resist the urge to slice brownies while they’re still warm—the edges will crumble and look messy. Let cool, then cut into nice clean squares with a sharp knife.

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VANILLA-MAPLE ICE CREAM ACTIVE: 35 min TOTAL: 1½ hr (plus 8 hr chilling and freezing) MAKES: about 1 quart

2 1 ½

cups heavy cream cup whole milk cup grade A robust pure maple syrup 1 vanilla bean, halved crosswise, split lengthwise and seeds scraped out 3 large egg yolks ¼ cup sugar ½ teaspoon salt 1½ teaspoons pure vanilla extract 1. Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking. 2. Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a ﬁne-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight. 3. Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer’s instructions. Transfer to a container, cover and freeze at least 4 hours.

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Happiness is a bowl of homemade ice cream! Ice Cream Tips Plan ahead. Your ice cream maker bowl needs to be fully frozen to properly churn the custard. Put the bowl in the freezer at least 24 hours before you plan to use it. Use whole milk. To get rich, creamy ice cream, stick to full-fat dairy. Low-fat milk tends to produce an icy, gritty end product. Chill your custard. Before you churn the custard, refrigerate it until it’s super cold. Chilled custard makes for smaller ice crystals and smoother ice cream.

GLUTEN-FREE TOFFEE CAKE ACTIVE: 40 min l TOTAL: 1 hr 40 min (plus cooling) l SERVES: 8 to 10

FOR THE CAKE Cooking spray 8 ounces pitted dates, finely chopped 1½ cups water ½ teaspoon baking soda 1¾ cups oat flour ¾ cup almond flour 2 tablespoons cornstarch ¾ teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon kosher salt 4 tablespoons unsalted butter, at room temperature 1 cup packed dark brown sugar 3 large eggs, at room temperature 2 teaspoons grated fresh ginger 1 teaspoon pure vanilla extract FOR THE SAUCE 1 cup packed dark brown sugar ¾ cup heavy cream 1 stick unsalted butter ½ teaspoon pure vanilla extract ½ teaspoon kosher salt Whipped cream, for serving

1. Make the cake: Preheat the oven to 325˚. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature. 2. Whisk together the oat ﬂour, almond ﬂour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.

3. With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely. 4. Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly. 5. Slice the cake into squares. Top each square with the sauce and whipped cream.

Every meal should end with cake!

This cake is inspired by sticky toffee pudding, an English dessert made with chopped dates and smothered in toffee sauce.

Cake Tips Prep your ingredients. Take butter and eggs out of the fridge at least 30 minutes before you start baking, unless otherwise directed. Your batter will be easier to mix, plus your cake will rise better. Measure ﬂour properly. Spoon it into a measuring cup, then level it with a knife. This is especially important when you’re using gluten-free ﬂours: Too much of it will make your cake dry. Tap out air bubbles. To avoid large holes and craters in your cake, tap the bottom of the pan against the counter before baking to let the batter settle.

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Going Nuts part of what makes these cookies so beloved—the other part is the taste. “Peanut butter is by far the most popular of any ﬂavor we sell,” says Jason Schaefer, who serves the cookies at two locations in Florida. Once pups give them a try, they won’t even notice the real squirrels

NUTTY SQUIRRELS ACTIVE: 30 min l TOTAL: 3 hr MAKES: about 35

ogs love squirrels: chasing them, barking at them, and at Woof Gang Bakery, eating cookies shaped like them. Bakers at the nationwide chain use a special cookie cutter to make the critterinspired treats, then top the tails with crushed peanuts to look like a squirrel’s signature bushy fur. That’s

Make your dog some peanut butter cookies from Woof Gang Bakery. D O G S ON

1¼ cups plus 2 tablespoons water 1¼ cups plus 2 tablespoons natural peanut butter, plus more for topping 1 tablespoon blackstrap molasses 2 tablespoons canola oil

Woof Gang Bakery in Palm Beach’s The Royal Poinciana Plaza

Ann Clark Squirrel Cookie Cutter for similar, $7; amazon.com

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DOG TREATS PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

Turn off the oven but keep the treats

making healthy taste this good

Every bowl of Hill’s is science-led, for a balanced meal that’s equal parts nutritious and delicious.

How to enter:

Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and three runners-up will each receive $50.

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NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine March/April 2022 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning March 1, 2022, at 12:01 a.m. ET, through April 1, 2022, at 11:59 p.m. ET (the “Entry Period” ), go to foodnetwork.com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, email address and a guess of the number of pieces of pasta in the jar that appears in the March/April 2022 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/whoscounting.

$500!

Who’s Counting?

Guess how many pieces of pasta are in this jar and you could win big!

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