Food Network Magazine - May 2021 by Lawrence Ambrocio

BONUS!

ƚ Ƹ˂̛

19 New

Easy Dinners

Cupcakes, Meringues & More

Stuffed Peppers The Stars’ Favorite Family Recipes

Find this foolproof carrot cake on page 78!

Food Network Magazine

Contents

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

M AY 202 1

We turned our favorite cocktails into cupcakes! See page 36.

MAY 2021 ● FOOD NETWORK MAGAZINE

contents

81 Weekend Cooking 62 Anatomy of a Quiche • We

break down the brunch classic.

4 12 14 100

64 It’s an Heirloom • For Mother’s

Recipe Index Editor’s Letter Calendar Great Shot!

Day, Food Network stars share recipes from their moms and grandmas.

70 Pure and Simple • Get a peek

at Katie Lee Biegel’s new cookbook.

76 In the Clouds • Ina Garten’s

meringues are the stuff of dreams.

78 Simply Carrot Cake • This might

In the Know

be the ultimate spring dessert.

17 Hot and Cold • The best way

18 Food News • Some Food Network chefs are selling meals by mail.

20 Where There’s Smoke • Get the

The Homemade Pizza Handbook

SPECIA

to eat chili crisp might surprise you.

TION

82 Ready, Set…Dough! • Turn one

simple dough into four styles of pizza.

facts on mezcal, plus a great cocktail.

86 Personal Pies • Our test kitchen

22 Star Kitchen • Tour Catherine

chefs make their favorites.

McCord’s California kitchen.

90 Tips from the Pros • Improve

your pizza with this expert advice.

Fun Cooking

91 What’s Your Pizza IQ? • See

27 All Yours • Here’s a clever new way

how much you really know!

28 It’s Mango Time! • The fruit plays

On the Road

to serve charcuterie.

a starring role in seven great recipes.

93 A Midwestern Milkshake Wisconsinites love brandy—and they know just how to dress it up.

32 Mix & Match Stuffed Peppers Create your own perfect version.

34 Cocktail Class • Become a pro

94 The United States of Eggs Check out America’s most egg-centric cities, restaurants and more.

at mixing up a whiskey sour.

36 Cupcakes with a Twist • Bake a treat that has all the flavors of a classic cocktail.

98 Big on Birria • This Mexican specialty is hotter than ever.

40 He’s on Fire • Make campfire-

themed cakes inspired by the Kids Baking Championship winner.

Contest 102 Who’s Counting? • Guess how

Weeknight Cooking

many maraschino cherries are in the jar and you could win $500!

45 Weeknight Dinners • Add one of these meals to your rotation.

54 Inside the Test Kitchen • Our chefs dish out their best tips.

56 Superfood of the Month • Swap in watercress for the lettuce in your next Caesar salad.

58 Rice on the Grill • Make a paella-inspired dinner— in a foil packet!

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

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5 BENEFITS. 1 BOTTLE.

SMOOTH. STRONG. SHINY. SILKY. SOFT.

UNCAP THE LOVE

™

Recipe Index BREAKFAST AND BRUNCH 62

Quiche Lorraine

Famous Biscuits

This recipe is from Eddie Jackson’s grandma!

PIZZA 83

All-Purpose Pizza Dough

Sheet-Pan Pizza

Hawaiian-Style Sheet-Pan Pizza

New York–Style Pizza

Thin-Crust Pizza with Roasted Vegetables

Deep-Dish Pizza with Sausage and Olives

Deep-Dish Pizza

Thin-Crust Pizza

New York–Style Pizza with Clams

MEAT AND POULTRY 33

Chorizo-Couscous Stuffed Peppers

Beef-Bean-Rice Stuffed Peppers

Tepong Pork

Cottage Pie with Potato Tots

Pork Chops with White Beans , Fennel and Onions

Instant Pot Congee with Chicken and Mushrooms

Spiced Lamb Chops with Mashed Potatoes

Shepherd’s Pie

Chicken with Spring Vegetables

Grilled Pork Tacos with Pineapple

Chicken Cacciatore

Foil-Packet Rice with Chorizo and Chicken

FISH AND SEAFOOD 28

Mango Salmon Ceviche

Curried Smoked Trout Toasts

Shrimp with Lobster Sauce

Arctic Char with Artichokes and Zucchini

VEGETARIAN DINNERS 48

Gorgonzola Pasta with Spinach and Walnuts

Butternut Squash Hominy Soup

FOOD NETWORK MAGAZINE

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MAY 2021

Tofu-Lentil-Bulgur Stuffed Peppers

Put a new spin on stuffed peppers!

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

contents SIDES 29

Coconut-Mango Slaw

Spring Fattoush

Mango-Avocado Salad

Watercress Caesar Salad

Saffron Orzo

Sautéed Greens with Fresno Chiles

Eggplant with Marinated Feta

Shaved Brussels Sprouts Salad

DESSERTS 30

Mango-Chile Granita

Old-Fashioned Cupcakes

Ginger-Mango “Nice” Cream

Campfire Mini Cheesecakes

Mango Rice Pudding

Brandy Alexander Milkshakes

Negroni Cupcakes

Salted Pistachio Meringues

Moscow Mule Cupcakes

78 Cover Recipe

Carrot Cake with Cream Cheese Frosting

DRINKS 20

Mezcal Old-Fashioned

COOKBOOK: PHILIP FRIEDMAN.

Old-Fashioned

Mango Margarita

Whiskey Sour

Negroni

Moscow Mule

Affogato

Our new baking book is a must-have for kids starting out in the kitchen: It’s packed

foodnetmag.com/kidsbakingbook.

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contents

Star Search

What’s the best pizza you’ve ever had?

Find your favorite chefs and celebs in this issue. “My nonnie’s was pretty amazeballs: bread dough, good olive oil, thinly sliced onions and salt. She called it Cresia, even though it isn’t cheese bread.”

Valerie Bertinelli Valerie’s Home Cooking pg. 65

Katie Lee Biegel The Kitchen; What Would Katie Eat? (on foodnetwork.com) pg. 70

Ken Forkish Chef, Ken’s Artisan Bakery pg. 90

Barefoot Contessa: Cook Like a Pro pg. 76

Rick Martinez Food Network Kitchen app pg. 20

Catherine McCord Food Network Kitchen app pg. 22

“Lou Malnati’s deep dish, well done, easy on the cheese, sausage, peppers and onions! Chicago 4ever.”

Noel Brohner Chef, Slow Rise Pizza Co. pg. 90

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Tournament of Champions pg. 19

Tony Gemignani Chef, Tony’s Pizza Napoletana pg. 90

Carla Hall Best Baker in America pg. 19

Frank Pinello Chef, Best Pizza pg. 90

Marcus Samuelsson Chopped pg. 19

Tyler Florence The Great Food Truck Race pg. 19

Eddie Jackson Yum and Yummer (on Cooking Channel) pg. 64

Nancy Silverton Chef, Pizzeria Mozza pg. 90

“Pizzana in Los Angeles makes a cacio e pepe pie that’s insane. It’s one of the best things I’ve eaten!”

Ann Kim Chef, Pizzeria Lola pg. 90

Daniele Uditi Chef, Pizzana pg. 90

“Una Pizza Napoletana in downtown New York City.”

Que Wimberly Chef, The Missing Brick pg. 90

Buddy vs. Duff pg. 19

Trisha Yearwood Trisha’s Southern Kitchen pg. 18

Girl Meets Farm pg. 67

Geoffrey Zakarian Chopped; The Kitchen; Iron Chef America (on Cooking Channel) pg. 66

All-New Food Shows! If all the TV watching you’ve done over the past year has made you hungry for a new favorite series, take a peek at discovery+. The streaming service is packed with more than 1,000 hours of original content, including the new show Duff’s Happy Fun Bake Time, which stars Duff Goldman…and puppets from The Jim Henson Company! Find out more at discoveryplus.com.

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Breakfast with the best. Make Mom’s morning. Pile a simple yet stylish plate with fresh, savory and sweet treats to serve up the perfect in-bed spread.

Make the most of Mother’s Day at Kohls.com/FoodNetwork. Mother’s Day is Sunday, May 9.

Good recipes. Great memories. Put a twist on family-favorite recipes to create a memorable Mother’s Day breakfast. You can honor traditions and make new ones as you celebrate together.

Grilled Pineapple Fruit Salad

Spicy Paloma Sunrise

Agave-Glazed Bacon

Hot Chocolate Cinnamon Rolls

Spicy Paloma Sunrise

Grilled Pineapple Fruit Salad

From Food Network Kitchen

4 tsp. grenadine 1 cup (8 ounces) tequila 1 cup fresh grapefruit juice 1/4 cup fresh lime juice 2 tsp. superﬁne sugar 1 small Fresno chile, seeded and sliced 1 cup grapefruit soda 4 wedges grapefruit

1/4 cup light agave syrup Zest and juice of 2 limes 1 pineapple 6 kiwifruit, peeled and diced 2 mangoes, peeled, pitted and sliced 1 tsp. chile-lime seasoning, such as Tajín 2 tbsp. chopped fresh herbs such as mint, cilantro or basil, or a combination Food Network™ Pre-Seasoned Cast-Iron Reversible Grill

Food Network™ Sleek 16-pc. Drinkware Set

Pour 1 tsp. grenadine into 4 rocks glasses from the Food Network™ Sleek 16pc. Drinkware Set and then ﬁll them three-quarters full with ice. Combine the tequila, grapefruit juice, lime juice, superﬁne sugar and chile in a cocktail shaker. Shake well, then strain the mixture into the glasses. Top each drink with 1/4 cup grapefruit soda and garnish with a grapefruit wedge.

Preheat a Food Network™ pre-seasoned cast-iron reversible grill over medium heat. Whisk the agave, lime juice and lime zest together in a large serving bowl. Peel the pineapple with a knife and cut lengthwise into quarters. Cut out and discard the core. Cut each quarter in half lengthwise so you have 8 long pieces. Grill the pineapple until it is golden all over, about 8 min. Transfer to a cutting board and cut into bite-size pieces. Add the pineapple, kiwifruit and mangoes to the serving bowl and toss to coat with the lime syrup. Cover and refrigerate until chilled, about 30 min. Sprinkle with chile-lime seasoning and herbs right before serving.

Yield: 4 servings Active time: 5 minutes Total time: 5 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

Yield: 6 to 8 servings Active time: 20 minutes Total time: 50 minutes

Hot Chocolate Cinnamon Rolls

Agave-Glazed Bacon

From Food Network Kitchen

3 1/4 cups all-purpose ﬂour, plus more for dusting 1/4 cup granulated sugar One 1/4-ounce envelope instant yeast (2 ¼ tsp) 1 1/2 tsp. kosher salt 3/4 cup whole milk, slightly warmed

One 1-pound package bacon 2 tbsp. light agave syrup 1/2 tsp. kosher salt 2 tsp. coarsely ground black pepper

2 large eggs, at room temperature 3/4 cup packed light brown sugar 1/3 cup unsweetened cocoa powder 2 tbsp. ground cinnamon 1 cup confectioners’ sugar 1/4 cup heavy cream 1 tsp pure vanilla extract

Food Network™ 13in. Pre-Seasoned Cast-Iron Skillet

Whisk flour, granulated sugar, yeast and 1 tsp. salt in mixer fitted with dough hook. Whisk milk, 4 tbsp. butter and eggs in a bowl. Add milk mixture to flour mixture. Mix on medium to incorporate, 3 min. Turn to high and mix until a ball forms, 5 min. Coat with 1 tbsp. butter. Cover; put in a warm place until doubled, 1 hr. Combine brown sugar, cocoa, cinnamon, 1/2 tsp. salt and remaining butter in a bowl. Roll dough on a floured surface into a 12-by-8-in. rectangle. Spread cocoa mixture over dough to edges and roll up long side into a log. Cut into eight 1 1/2-in.-wide rounds and put in buttered Food Network™ 13-in. pre-seasoned cast-iron skillet. Cover; put in a warm place until puffy, 45 min. Preheat oven to 350 degrees F. Bake until golden, about 25 min. Whisk confectioners’ sugar, cream and vanilla in a bowl. Spread on warm rolls. Yield: 8 rolls Active Time: 20 minutes Total Time: 2 hours 30 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

Food Network™ Textured 13” x 18” Nonstick Baking Sheet Preheat the oven to 350 degrees F. Lay the bacon in a single layer on a Food Network™ 13-in. nonstick textured sheet pan and drizzle with 1 tbsp. of the agave syrup, spreading it evenly over strips with the back of a spoon. Sprinkle with 1/4 tsp. salt and 1 tsp. pepper. Bake until golden, about 15 min. Remove the bacon from the oven and carefully pour off and discard any excess fat. Flip the bacon with tongs and drizzle with the remaining 1 tbsp. agave syrup, spreading it evenly over the strips with the back of a spoon. Sprinkle with 1/4 tsp. salt and 1 tsp. pepper. Continue to bake until the bacon is cooked through and the syrup is dark and caramelized, about 15 min. Yield: 4 to 6 servings Active time: 10 minutes Total time: 40 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

Editor in Chief Maile Carpenter

SVP, Group PUblishing Director & Chief Revenue Officer

Creative Director Deirdre Koribanick

Vicki L. Wellington

Executive Editor Liz Sgroi

Associate Publisher Wendy Nanus

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Editorial

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MAY 2021

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FOOD NETWORK MAGAZINE

̙Ƙ ̱ ɝƘ ƘĘ ̱Ƙ so I pulled up one of Ina Garten’s carrot cake recipes (which calls for fresh pineapple) to prove that he was wrong. Then I made the thing to drive home my point. My personal feelings on carrot cake did not affect the recipe in this issue, however: Pineapple was overruled. So was coconut. Test kitchen chef Khalil Hymore graciously took all of his colleagues’ opinions into consideration and landed on a version that’s packed with toasted walnuts and raisins and flavored with the spices they all remember from their favorite slices. It’s as close to perfect as they could collectively imagine, and it’s topped, of course, with cream cheese frosting—

Maile Carpenter Editor in Chief @maile__fnmag

PHOTOS: TRAVIS HUGGETT.

f we are ever going to come together as a country, we’re going to have to work out our carrot cake differences—because they are real, and they are intense. I had no idea anyone felt so strongly until we made a simple request to our test kitchen chefs: Could you create a perfect carrot cake (ideally one that would be pretty enough for the May cover)? A debate erupted immediately: One recipe developer insisted that a proper carrot cake should include pineapple, another shunned the pineapple and demanded tons of nuts and dried fruit. Someone else swore by shredded coconut; a fourth developer rejected that idea for a pared-down version focused more on the spices in the batter. I took the conversation home, only to discover even more unrest: My daughters don’t even think this cake should exist—why would anyone make dessert out of a vegetable?—and my husband thinks that adding pineapple is insane. I strongly disagree on this point,

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Style wit aloe as the first ingredient, the key to moisturized curls.

! w ne

g n i l sty

Crunch free. Flake free. No drying alcohols. not all MOISTURE is the same. #Aloeforcurls

vegan hair care

calendar

SUN

mon

TUE

WED

THU It’s Derby Day! Whip up a mint julep: Muddle fresh mint with 1 tablespoon simple syrup; add 2 ounces bourbon and crushed ice.

Best Baker in America tonight at 9 p.m. ET.

The first CocaCola was sold on this day in 1886. Have a cola slushy! Freeze the soda in an ice cube tray; blend the cubes with cold cola.

cream, fire-

12 Minnesota became a state on this day in 1858—a perfect reason to have hot dish! Try Molly Yeh’s: foodnetwork.com /mollyhotdish.

a twist. Melt a stick of butter

over pancakes with yogurt.

Happy Birthday, Carla Hall! Bake biscuits—one of her favorite foods—and spread some jam on top.

Jump-start your week with some serious oatmeal. Stir in a little cocoa powder, then top with chopped nuts and chocolate.

Halfway through the week! Enjoy an easy treat: Slice frozen cheesecake into cubes; dip in melted chocolate and shredded coconut.

It’s Fry-day, so make a fun snack: Bake frozen fries as directed, then toss with ranch seasoning.

Happy Birthday, Ted Allen! Have fried chicken and champagne tonight—it’s one of his favorite birthday meals!

It’s the 100th anniversary of Wonder Bread! Try a new sandwich combo: Top white bread with nut butter and sliced peeled oranges.

28 Have a mini Sunday sundae: Layer diced bananas, crumbled brownies, ice cream and sundae toppings in small glasses.

Make lunch more fun: Slice grilled cheese into strips— they’re perfect for dunking in tomato soup!

Test out your grill before the holiday weekend: Halve avocados, brush with oil, season with salt and grill 3 minutes. Top with chile-lime seasoning.

30 Happy Memorial Day! Dress up your burgers: Brush with hoisin sauce at the end of the grilling time; top with grilled scallions and mayonnaise.

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MAY 2021

CORY FERNANDEZ

FLOWERS: GETTY IMAGES. MINT JULEP, TOSTADA AND OATMEAL: RYAN DAUSCH. ASPARAGUS: ALAMY. COLA ICE AND PANCAKES: LEVI BROWN. FRIES AND GRILLED CHEESE STRIPS: ANDREW PURCELL. FROZEN CHEESECAKE CUBE: ANDREW MCCAUL. NUT BUTTER AND ORANGE BREAD: BEN GOLDSTEIN. SUNDAE: CHARLES MASTERS. BURGER: TINA RUPP. AVOCADOS: RALPH SMITH.

Celebrate for Sunday dinner: Toss with olive oil and salt; broil 4 minutes. Toss with balsamic vinegar; broil 2 more minutes.

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

in the know

Hot and Cold

Fans of chili crisp—the most sought-after condiment of the year— will tell you that you can put it on just about anything, and Fly By Jing’s Sichuan Chili Crisp confirms this right on the label: Ice cream is the first suggested use! The crunchy chili-oil condiment, inspired by the Chinese brand Lao Gan Ma’s iconic Spicy Chili Crisp, was created by Los Angeles–based chef Jing Gao and famously attracted a months-long waiting list (flybyjing.com). But fear not: It’s back in stock, and chefs and restaurants across the country, including Momofuku restaurant group (shop.momofuku.com) and New York City’s Milu (eatmilu.com), are selling their own riffs. —Francesca Cocchi

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FOOD NETWORK MAGAZINE

AUDREY MORGAN

experiment, participants thought that pieces of avocado toast were less processed and had fewer calories when the slices were artfully arranged rather than mashed.

Trisha Yearwood is dishing out new dinnerware. When the star was growing up in Monticello, GA, her mom, Gwen, made wedding cakes for local families. After Gwen passed away in 2011, Trisha found some old sketches of her mom’s cakes, and now she’s launching a line of plates, bowls, cake stands and more inspired by those drawings. The pieces are for sale at Williams Sonoma—just in time for Mother’s Day.

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MAY 2021

SOURCE: UNIVERSITY OF SOUTHERN CALIFORNIA

Bread

Coffee

Alcohol

Cats named Croissant doubled from 2019 to 2020. Also on the rise: Brioche, Rye and Sandwich.

Caffeine-themed dog names including Cortado, Barista and Espresso are seeing a boost.

Cocktail names like Sazerac and Gimlet are popular, and the name Pinot Noir is up 258 percent for dogs!

AVOCADO TOAST AND SAZERAC: RALPH SMITH. DOG, CROISSANT AND COFFEE: GETTY IMAGES.

in the know S New on the

helf

American Airlines is selling its surplus wine. The company suspended in-flight alcohol sales last year—and now all that extra vino is for sale. Order a single bottle or a monthly subscription and they’ll even throw in some frequent-flier miles. vinesse.com/afc

Juicy Juice Berry Lemonade

Restaurant leftovers are up for grabs.

The classic lunch box drink comes in a new flavor. From $3

You can now buy unsold food from restaurants, cafés and grocery stores at a steep discount—if you’re OK with a surprise. When you order from a local business on the new app Too Good to Go, you’ll get a “surprise bag” of sandwiches and other goodies for about a third of the usual price. The app has launched in New York City and Boston and is expanding nationwide this year.

Raised & Rooted Plant Based Dinner Sausages These meatless Italian sausages and bratwurst links are made with pea protein. $8

Guy Fieri is delivering. The star has partnered with Goldbelly to ship his famous Trash Can Nachos nationwide. The fixings, plus a miniature metal can. Look for these other Food Network chefs on goldbelly.com, too.

WINE: GETTY IMAGES.

These milkshakes come in a pouch so you can drink them on the go. $6

Marcus Samuelsson

Tyler Florence

Buddy Valastro

Carla Hall

Try the popular hot honey chicken and cornbread waffles from his beloved, now-closed Harlem restaurant Streetbird.

Tyler’s San Francisco eatery Wayfare Tavern delivers doughnuts, deviled eggs, fried chicken dinner kits and more.

You’ll find Carlo’s Bakery’s famous rainbow cake, plus cannoli and other Italian specialties.

The star sells pound cake, oatmeal sandwich cookies and cobbler bars inspired by her grandmother’s cobbler recipe.

JUST Egg Sous Vide Bites Starbucks’s popular egg bites have inspired similar products, including this vegan one. $9

MAY 2021

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FOOD NETWORK MAGAZINE

in the know

̣ ˀ Ƙ Ƙ̙Ƙ Ƙ̙Ƙ̡̖

RICK MARTINEZ’S MEZCAL OLD-FASHIONED Combine 1½ teaspoons sugar, 8 drops mole bitters (such as Bittermens) and 2 teaspoons warm water in a rocks glass; stir until most of the sugar is dissolved. Add 1 large ice cube (or 3 regular ice cubes) and pour in 2 ounces mezcal joven. Stir until the cocktail is chilled and the mezcal is diluted, about 20 seconds. Twist a strip of orange peel over the top and rub it on the inside rim of the glass before dropping it into the cocktail.

Mezcal is booming in the cocktail world. Have a sip and join the club.

isit any serious cocktail bar or well-stocked liquor store these days and you’ll likely encounter mezcal. The smoky Mexican liquor, distilled from the roasted hearts of agave plants, has long been central to Oaxacan culture but has more recently become a stateside obsession: America imports more mezcal than any other country in the world, with sales having grown 77 percent since 2017, according to the Distilled Spirits Council. Mixologists have helped fuel the boom by creating new mezcal cocktails, although many fans also drink Mezcal the traditional way: at room temperature with salt and an orange slice. Here’s how to buy it, drink it and discuss it like a pro. —Francesca Cocchi

Check out chef Rick Martinez’s cooking demos on the Food Network Kitchen app!

AGE

Some bottles indicate how long the spirit was aged: joven (less than 2 months), reposado (2 to 12 months), añejo (1 to 3 years) or extra añejo (more than 3 years). Many experts prefer younger mezcals, as they’re a more pure expression of the agave plant.

REGION

Like grapes used to make wine, agaves vary depending on their terroir. Agave that grows in high desert canyons will produce a differenttasting mezcal than plants sourced from a tropical zone.

Mezcal Unión Joven Uno Buying this bottle helps small Oaxacan producers preserve traditional distilling techniques. $30

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MAY 2021

Del Maguey Vida de Mezcal Tobalá San Luis del Rio Papalometl Mezcal This is a bartender The agave is fermented This rare mezcal is made from a slowfavorite for cocktails. in rawhide, a local growing agave. $130 $37 tradition. $114

Los Angeles The West Hollywood location has more than 400 bottles of mezcal—one of the largest selections in the US.

El Mezcalito Seattle At this eatery, you can order a flight to compare different mezcal varietals. Guelaguetza Los Angeles This legendary spot for Oaxacan cuisine has a mezcaleria serving mezcal mules and more.

Clavel Baltimore Clavel’s one-hour mezcal tastings are a great introduction to terroir. You can also buy your favorite bottles. Espita Washington, DC Managed by a certified Master Mezcalier, this spot offers creative mezcal cocktails—to stay or to go.

COCKTAIL: LEVI BROWN; DRINK STYLING: ROSCOE BETSILL. MADRE INTERIOR: JAKOB LAYMAN.

VARIETAL

Tequila is a type of mezcal distilled from Blue Weber agave, while spirits labeled mezcal can be made from any other agave variety grown in Mexico. Espadín agave mezcals are most common, so they can be pretty affordable; those made from rare Tepextate agave can cost $150 or more per bottle!

For your redeﬁning what ‘lap dog’ means side. Nationwide® has the best pet insurance for big dogs who think they’re little dogs—and vice versa.

Get a quote for your pet, no matter how big or small. petinsurance.com • 855-630-7063 For your many sides, there’s Nationwide.® insurance | investments | retirement Underwritten by Veterinary Pet Insurance Company (CA), Columbus, OH, an A.M. Best A+ rated company (2018); National Casualty Company (all other states), Columbus, OH, an A.M. Best A+ rated company (2018). Agency of Record: DVM Insurance Agency. Nationwide, the Nationwide N and Eagle, and Nationwide is on your side are service marks of Nationwide Mutual Insurance Company. ©2020 Nationwide. 20CON7379.

in the know

Star Kitchen

Food Network Kitchen app star Catherine McCord invites us into her Los Angeles kitchen. ERICA FINAMORE

In the McCord family, there are never too many cooks in the kitchen. Catherine McCord— a fixture on the Food Network Kitchen app and a judge on Guy’s Grocery Games—has some reliable line cooks at home, including her husband Jonathan and three kids: Henry, 14, Chloe, 12, and Gemma, 5. “Every single inch of our kitchen gets used,” she says. Like many families, the McCords have spent much of the last year in their house, and they’ve put this space— which includes double ovens, a six-burner range and a griddle— to use like never before. Catherine preps 20 meals a week (and snacks) for the family, plus she develops and tests all the recipes for her website, Weelicious. She also films classes for the Food Network Kitchen app here rather than on a set—and she has come to love the change: She knows exactly where to find all of her ingredients and equipment! “As much as I miss seeing friends at work, it’s fun being in the comfort of my own home,” she says. 22

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Drawers for all Catherine keeps her family’s most-used pantry staples like cereal and oatmeal in drawers so they’re easy for everyone to access.

Packed freezer

A big freezer was a top priority: This Sub-Zero is nearly six feet tall. “It’s one of my favorite pieces of equipment because I freeze everything, like waffles, pancakes and smoothies,” she says.

Bar stools are an easy way to add color to a neutral kitchen.

JESSICA SAMPLE.

Window view The kitchen looks onto the backyard, where the McCords have planted 10 fruit trees and a passion fruit vine.

Double dishwashers Between developing cookbooks and training three young chefs at home, Catherine goes through a lot of dishes. She installed two full-size Miele dishwashers to handle the volume.

Turn the page to get Catherine’s look.

in the know

Get the Look

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

Artist Sarah McHale made this piece using the family’s photos, kids’ artwork and meaningful items.

Catherine’s glass-front cabinets are filled with white dinnerware from Heath Ceramics. Pieces like this Chez Panisse Side Bowl double as props when Catherine shoots for her website. $42; heathceramics.com

She added a pop of color to the white kitchen with red industrial stools like this Carbon Counter Stool. $185; industrywest.com

The family eats most dinners around a big table with banquette seating. Catherine has the oval version of this Saarinen Table. $5,740; dwr.com

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The McCords weren’t big coffee drinkers until they got their Philips 3200 Automatic Espresso Machine. Even the kids love it: They make decaf drinks with frothed milk. $800; williams-sonoma.com

INTERIOR PHOTO: JESSICA SAMPLE.

Catherine always has fruit on hand (her latest cookbook is all about smoothies!). She stores some of it on a stand similar to this Cambria Stoneware Tiered Stand. $60; potterybarn.com

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

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fun cooking

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

All Yours

These little “jarcuterie” appetizers are like a great meat and cheese board, stuffed into personal-size jars. To make our spice lovers’ version, fill half-pint jars with spicy nuts, stuffed pickled peppers, hot soppressata, pepper jack cheese and thin breadsticks dusted with chili powder. —Cory Fernandez

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Add some tropical

The salmon in this recipe is served raw, so use the freshest fish you can find.

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SLAW AND SALAD: RALPH SMITH. CEVICHE: LEVI BROWN.

Cut 1 pound skinless salmon into ½-inch pieces; toss with 1½ cups lime juice in a bowl, cover and refrigerate 6 to 8 hours. Combine 2 tablespoons each chopped cilantro and rice vinegar, 1 teaspoon sugar and 2 teaspoons kosher salt in another bowl. Drain all but ¼ cup of the lime juice from the salmon. Stir in the cilantro mixture, cover and refrigerate at least 1 hour or overnight. Dice 1 mango, 1 avocado and 1 green apple; fold into the ceviche. Drizzle with sesame oil and sprinkle with toasted sesame seeds.

Try this fun mangopeeling trick: Cut off each side of a ripe mango as close to the pit as possible. Position the tip of each half on the rim of a thin sturdy glass and push the mango down, using the glass to separate the skin from the flesh.

Cut 1 mango into matchsticks. Whisk ¾ cup canned coconut milk with the juice of 3 limes. Add one 14-ounce bag shredded coleslaw mix, the mango and 1 cup chopped roasted salted peanuts; season with salt and pepper and toss.

Soak ½ thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and ½ teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add ½ head chopped green leaf lettuce, 1 diced mango, ½ diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

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Heat ¾ cup sugar and ½ cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Transfer to a blender and let cool completely. Add 2 cups mango nectar, 1 cubed mango, the juice of 2 limes and a pinch of salt and puree until smooth. Strain through a ﬁne-mesh sieve into an 8-inch square baking dish. Freeze until icy around the edges, about 45 minutes. Scrape with a fork, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Spoon into bowls and top with ancho chile powder.

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GRANITA AND MARGARITA: LEVI BROWN. “NICE” CREAM: RALPH SMITH. RICE PUDDING: ANTONIS ACHILLEOS.

Combine the ﬁnely grated zest of 1 lime and 1 tablespoon kosher salt on a small plate. Moisten the rims of 4 glasses with lime wedges; dip in the salt mixture. Puree 6 ounces tequila, 8 ounces orange liqueur, ¾ cup lime juice, 4 cups frozen mango chunks and 2 cups ice in a blender until smooth. Pour into the glasses and garnish with lime wedges.

Freeze 2 sliced bananas and 1 diced mango until ﬁrm, at least 4 hours. Puree in a food processor with 3 tablespoons agave syrup, ½ teaspoon grated fresh ginger and a pinch of salt until thick and smooth. Transfer to a small baking dish and freeze until ﬁrm. Scoop into bowls and top with chopped fresh mango.

Combine 2 cups cooked white rice, 1⅔ cups milk, ½ teaspoon vanilla and a pinch of salt in a saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until creamy, 6 to 8 minutes. Remove from the heat, stir in ¾ cup white chocolate chips and let sit a few minutes. Spoon into bowls and top with chopped mango, warm dulce de leche and toasted coconut.

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M a & t c x i h M Design your own filling!

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PICK A PEPPER Slice the tops off 6 bell peppers and remove the seeds; drizzle the insides with and bake at 400˚ until softened but not collapsed, about 20 minutes.

2 CHOOSE YOUR PROTEIN Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound of protein (choose from below); season with salt and pepper. Cook, breaking up any meat with a wooden spoon, until browned, 5 to 6 minutes. Remove to a plate and wipe out the skillet. • Ground beef

• Ground turkey

• Fresh Italian sausage (casings removed)

• Fresh chorizo (casings removed)

• Extra-ﬁrm tofu, grated and squeezed dry

3 COOK YOUR VEGETABLES

STUFFED PEPPERS PHOTO: LEVI BROWN; FOOD STYLING: ROSCOE BETSILL. PEPPERS, MUSHROOMS, ZUCCHINI, CAULIFLOWER, BLACK BEANS, GREEN CHILES, WHITE RICE, BROWN RICE, QUINOA AND BULGUR: GETTY IMAGES. CARROTS AND SWEET POTATOES: CON POULOS. CELERY: YLVA EREVALL. CORN, SOUR CREAM AND COUSCOUS: SHUTTERSTOCK. PEAS: ANDREW PURCELL.

Heat 2 tablespoons olive oil in the same skillet over medium heat. Add 1 cup diced onions

Mushrooms

Carrots

Celery

Zucchini

Cauliﬂower

Sweet potatoes

4 ADD SPICES Add 3 minced garlic cloves to the vegetables and cook 1 minute. Stir in 1 tablespoon of dried spices (choose 1 from below), then add 2 tablespoons tomato paste and cook, stirring, 1 minute. Add one 15-ounce can diced tomatoes and stir with a wooden spoon, scraping up any browned bits in the skillet. • Taco seasoning

• Smoked paprika

• Curry powder

• Italian seasoning

• Ras el hanout

5 PICK YOUR MIX-INS Choose 1 ingredient from Group A and stir in 1 cup (unless noted), then choose 1 grain from Group B and stir in 2 cups cooked. Return the cooked protein to the skillet and stir to combine; season with salt and pepper. GROUP A

Canned beans or lentils, drained and rinsed

Canned chopped green chiles, drained (use one 4-ounce can)

Frozen corn

Frozen peas

Sour cream (use ½ cup)

Bulgur

Couscous

GROUP B

White rice

Brown rice

Quinoa

6 BAKE THE PEPPERS Divide the ﬁlling evenly among the peppers, packing it down. Arrange upright in the baking dish, cover with foil and bake at 400˚ until heated through, 20 minutes. Uncover and top with 1 cup shredded cheese or a mix of 1 cup panko or crushed butter crackers and 2 tablespoons olive oil. Return to the oven and bake until the tops start browning, 6 to 8 minutes. RECIPE BY

JESSICA D’AMBROSIO AND KHALIL HYMORE

COCKTAIL CLASS

fun cooking

Be your own bartender and mix up a classic.

WHISKEY SOUR ACTIVE: 5 min l TOTAL: 5 min MAKES: 1 (plus extra simple syrup)

½ 2 ¾ 1

cup sugar ounces bourbon ounce lemon juice, plus 1 lemon wedge, for garnish cocktail cherry, for garnish

Whiskey sours are most commonly made with bourbon whiskey.

1. Make the simple syrup: Heat the sugar and ½ cup water in a saucepan over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool. 2. Combine the bourbon, lemon juice and ¾ ounce simple syrup in a cocktail shaker with ice; shake well, then strain into a glass. Garnish with the lemon wedge and cherry.

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PHOTO: LEVI BROWN; DRINK STYLING: ROSCOE BETSILL; PROP STYLING: SARAH SMART.

whiskey sour is much more balanced than the name suggests. It’s actually sweet and tart in equal parts (from simple syrup and lemon juice), and it’s arguably one of the most delicious cocktails ever created. The drink, which has been around for centuries, became popular across the United States in the 1800s and early 1900s, in part because it was such a simple formula. Bartenders have tweaked the recipe for decades with diﬀerent sweeteners, egg whites and other ﬂourishes, but cocktail lovers know that there’s nothing better than the classic. Give it a try. —Ariana Phillips Tessier

at any distance.

For close friends

BRING SOMETHING MORE TO THE TABLE

fun cooking

4 Cupcakes 4 with a Twist These treats taste just like our favorite cocktails!

Negroni cupcakes

A mix of spices and grapefruit zest in these cupcakes mimics the strong, slightly bitter ﬂavor of a Negroni. The ﬁnishing touch: Campari frosting!

RECIPES BY

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MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

CUPCAKE PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

Old-Fashioned cupcakes

To match the smoky-sweet ﬂavor of a real old-fashioned, we added smoked paprika to the batter and topped the cupcake with a caramel glaze. Don’t forget the cherry!

Moscow Mule cupcakes

A Moscow Mule has a bit of zing—and so do these ginger-lime cupcakes. For the full effect, bake them in copper foil liners to look like mule mugs.

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NEGRONI CUPCAKES ACTIVE: 45 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: 12

FOR THE CUPCAKES 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cardamom ¾ teaspoon ground pink peppercorns ⅛ teaspoon ground black pepper 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 tablespoons finely grated grapefruit zest ½ cup whole milk 2 large egg whites

FOR THE CUPCAKES 1½ cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking powder ½ teaspoon salt 1 stick unsalted butter, at room temperature 1 cup plus 2 tablespoons granulated sugar ½ cup very finely chopped crystallized ginger 2 large eggs 2 teaspoons pure vanilla extract ½ cup whole milk 2 tablespoons fresh lime juice

FOR THE FROSTING 2 sticks unsalted butter, at room temperature 3 cups confectioners’ sugar 3 tablespoons Campari (or grapefruit juice) Red and orange gel food coloring Orange coarse sugar, for decorating Small orange slices, for garnish

FOR THE FROSTING 1½ sticks (12 tablespoons) unsalted butter, at room temperature 1 tablespoon finely grated lime zest, plus 1 tablespoon fresh lime juice, plus small slices for garnish 1 teaspoon pure vanilla extract 3 cups confectioners’ sugar Pinch of salt 1 tablespoon whole milk 1 tablespoon vodka (or more milk)

1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, baking powder, salt, cardamom and both peppers in a medium bowl. In a large bowl, beat the butter, granulated sugar and grapefruit zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium low and beat in the flour mixture in three additions, alternating with the milk in two additions, until just combined. 2. In a clean bowl with clean beaters, beat the egg whites on high speed until they hold stiff peaks but are not dry and clumpy, about 4 minutes. Gently fold the egg whites into the batter until no white streaks remain. Divide the batter evenly among the muffin cups. Bake until the cupcakes are golden and a toothpick inserted into the centers comes out clean, 22 to 24 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. 3. Meanwhile, make the frosting: Beat the butter and confectioners’ sugar in a large bowl with a mixer on medium speed until combined, then increase the speed to medium high and beat until smooth and fluffy, about 3 minutes. Beat in the Campari (or grapefruit juice), then tint with red and orange food coloring until Campari-colored. Spread the frosting on the cupcakes with an offset spatula. Sprinkle with the coarse sugar and garnish each with an orange slice.

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1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin tin with foil or paper liners. Whisk the flour, ground ginger, baking powder and salt in a medium bowl. In a large bowl, beat the butter, 1 cup granulated sugar and the crystallized ginger with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk in two additions, until combined. 2. Divide the batter evenly among the muffin cups, filling them about two-thirds of the way. Bake until the cupcakes are golden brown and the centers spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan. Meanwhile, combine the remaining 2 tablespoons granulated sugar and the 2 tablespoons lime juice in a small bowl and stir to dissolve the sugar. Remove the cupcakes to a rack, brush the tops with the lime-sugar mixture and let cool completely. 3. Meanwhile, make the frosting: Beat the butter and lime zest in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the vanilla, confectioners’ sugar and salt and beat on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the milk, lime juice and vodka (or more milk) and continue beating until well incorporated, about 1 more minute. Transfer to a piping bag fitted with a ½-inch round tip and pipe on the cupcakes. Garnish each with a lime slice.

Cocktail Hour OLD-FASHIONED CUPCAKES ACTIVE: 1 hr l TOTAL: 2 hr (plus cooling) l MAKES: 12

NEGRONI: JON PATERSON. MOSCOW MULE: GETTY IMAGES.

FOR THE CUPCAKES 1¼ sticks (10 tablespoons) unsalted butter 1⅓ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ⅛ teaspoon smoked paprika ½ cup packed light brown sugar ⅓ cup granulated sugar ½ cup sour cream 2 teaspoons pure vanilla extract ½ teaspoon packed finely grated orange zest 2 large eggs

FOR THE CARAMEL GLAZE ¾ cup packed light brown sugar 2 tablespoons dark corn syrup 4 tablespoons unsalted butter Pinch of salt ½ cup water 1 teaspoon cornstarch ½ cup heavy cream 2 tablespoons bourbon (or 2 teaspoons pure vanilla extract) Orange twist and maraschino cherries (patted dry), for garnish

1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with foil or paper liners. Melt 4 tablespoons butter in a small skillet over medium heat, swirling the pan. Continue to cook, swirling occasionally, until the butter is browned, 3 to 5 minutes. Add the remaining 6 tablespoons butter and remove from the heat. Let stand, stirring occasionally, until all the butter is melted; pour into a large bowl and let cool slightly. 2. Whisk the flour, baking soda, salt, baking powder, nutmeg, allspice and paprika in a medium bowl. Add the brown and granulated sugars to the bowl with the butter, along with the sour cream, vanilla, orange zest and eggs; whisk until smooth. Add the flour mixture and stir with a rubber spatula until just combined, then briefly whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds of the way. Bake until the centers of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. 3. Make the glaze: Combine the brown sugar, corn syrup, butter and salt in a small high-sided saucepan over medium heat. Add the water and stir, then bring to a simmer over medium heat. Cook, swirling the pan occasionally but not stirring, until the mixture is a rich brown color and thick enough to slowly drip off the end of a rubber spatula, 12 to 15 minutes. (The caramel should stay in a loose ball when swirled in the pan.) Meanwhile, combine the cornstarch and heavy cream in a small bowl. Remove the glaze from the heat and carefully add the cream mixture. (It’s OK if it stiffens at first.) Return to the heat and cook, carefully stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the bourbon (or vanilla). Let stand, stirring occasionally, for 30 minutes; the caramel will be thick and slightly warm. 4. Cut a slit in the top of each cupcake, cutting almost all the way across and about halfway down. Transfer ⅓ cup of the glaze to a piping bag fitted with a small round tip. Gently squeeze the cupcakes to open the slits; pipe the glaze into the cupcakes, filling until the glaze comes up to the top. 5. Dip the tops of the cupcakes in the remaining glaze in the saucepan, letting the excess drip off, then return to the rack. (If the caramel has started to solidify, briefly rewarm over low heat for a few seconds.) Pop any air bubbles in the glaze with a toothpick. Garnish each cupcake with an orange twist and a maraschino cherry.

NEGRONI Stir together 1 ounce each gin, Campari and sweet vermouth in a shaker with ice. Strain into a rocks glass ﬁlled with ice. Garnish with an orange twist.

MOSCOW MULE Pour 2 ounces vodka into a mule mug ﬁlled with ice. Add ½ ounce lime juice, then top with ginger beer. Garnish with a lime slice.

OLD-FASHIONED Muddle a sugar cube with 3 dashes of Angostura bitters in a rocks glass. Add 3 ounces bourbon or rye whiskey and ice; stir brieﬂy. Garnish with an orange twist and a cocktail cherry.

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FOOD NETWORK MAGAZINE

fun cooking

He’s on

Stream Kids Baking Championship on discovery+!

The latest Kids Baking Championship winner shows us how to make a spectacular campfire-themed treat.

eaton Ashton didn’t go into season nine of Kids Baking Championship expecting to nab the $25,000 grand prize. “Really, my only goal was to make it past the first couple of challenges,” says the 13-year-old from Sugar City, ID. But he emerged as a front-runner during the first episode when judges Valerie Bertinelli and Duff Goldman instructed the kid bakers to decorate mini cheesecakes with edible brushstrokes. “I thought, what’s something that’s out of the box?” he says. His s’mores-inspired cheesecakes, topped with brushstroke flames made from candy melts, wowed the judges so much that they named him the challenge winner, foreshadowing his ultimate victory. Try this recipe inspired by his clever idea. —Francesca Cocchi

CAMPFIRE MINI CHEESECAKES 2

8-ounce packages cream cheese, at room temperature 2 large eggs ½ cup sugar 1 teaspoon pure vanilla extract 1 teaspoon fresh lemon juice Pinch of salt 1 tablespoon unsweetened cocoa powder 1 cup graham cracker crumbs 2 tablespoons unsalted butter, melted Mini marshmallows and caramel sauce, for decorating Candy melt brushstrokes (see right)

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1. Preheat the oven to 325˚. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping ¼ cup of the batter to a small bowl and mix in the cocoa powder until smooth. 2. Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon. 3. Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.

How to Make Candy Melt Brushstrokes

Melt ½ cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like ﬂames.

MINI CHEESECAKE PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

ACTIVE: 25 min l TOTAL: 1½ hr (plus chilling) l MAKES: 12

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MADE IN ITALY

T R U E TA S T E . N O C O M P R O M I S E S .

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PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

weeknight cookıng

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

MAY 2021

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weeknight cooking

CURRIED SMOKED TROUT TOASTS

GRILLED PORK TACOS WITH PINEAPPLE

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

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

6 1 1 3 1 2 8

2 dried guajillo chile peppers 2 tablespoons vegetable oil, plus more for the grill 3 slices fresh pineapple (about ¼ inch thick) Juice of ½ orange (about 3 tablespoons) Kosher salt and freshly ground pepper 1 pork tenderloin (about 1¼ pounds) ½ cup finely chopped white onion Juice of 1 lime 2 tablespoons chopped fresh cilantro, plus whole leaves for topping 1 avocado 12 corn tortillas

tablespoons vegetable oil small red onion, finely chopped red jalapeño pepper, finely chopped (seeded for less heat) cloves garlic, minced tablespoon curry powder large tomatoes (about 1 pound), cored and diced ounces smoked trout, flaked into ½-inch pieces, skin discarded (about 2 cups) Kosher salt and freshly ground pepper 4 large slices sourdough bread (about ¾ inch thick) 1 cup packed fresh cilantro and/or mint, roughly chopped ½ large bulb fennel, very thinly sliced, plus ¼ cup chopped fronds 1. Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper. 2. Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes. 3. Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts. Per serving: Calories 650; Fat 31 g (Saturated 4 g); Cholesterol 71 mg; Sodium 1,209 mg; Carbohydrate 57 g; Fiber 7 g; Sugars 10 g; Protein 36 g

1. Preheat a grill to medium high. Put the chiles on a microwavesafe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, ½ teaspoon salt and a few grinds of pepper. Puree until smooth. 2. Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes. 3. Meanwhile, put the onion in a ﬁne-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside. 4. Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes. 5. Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves. Per serving: Calories 500; Fat 19 g (Saturated 4 g); Cholesterol 94 mg; Sodium 344 mg; Carbohydrate 46 g; Fiber 8 g; Sugars 6 g; Protein 36 g

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MAY 2021

SPICED LAMB CHOPS WITH HERBED MASHED POTATOES ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

4 bone-in lamb shoulder chops (6 to 8 ounces each) Kosher salt and freshly ground pepper 1 tablespoon ras el hanout 1½ pounds Yukon Gold potatoes, peeled and cut into chunks 4 tablespoons unsalted butter, at room temperature Finely grated zest of 1 lemon 3 scallions, thinly sliced 2 tablespoons finely chopped fresh dill, plus 2 tablespoons roughly chopped 2 tablespoons chopped fresh cilantro, plus whole leaves for topping ⅔ cup low-fat milk 2 tablespoons vegetable oil Harissa, for serving 1. Season the lamb all over with salt and pepper, then rub with the ras el hanout. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until very tender, 12 to 15 minutes. Drain well. 2. Combine the butter, lemon zest, all but 2 tablespoons scallions, the ﬁnely chopped dill and the chopped cilantro in a small bowl; stir to combine. Add to the drained potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring to combine. Season with salt and pepper and cover to keep warm. 3. Preheat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the lamb chops and cook until well browned, about 4 minutes per side for medium rare to medium. 4. Divide the lamb chops and potatoes among plates. Top with the remaining scallions, roughly chopped dill and cilantro leaves. Serve with harissa.

SHRIMP WITH LOBSTER SAUCE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

pound large shrimp, peeled and deveined 3 tablespoons soy sauce 2 thin slices fresh ginger ¼ teaspoon ground white pepper 3 tablespoons vegetable oil 1 pound ground pork 2 cloves garlic, minced 3 cups low-sodium chicken broth 2 tablespoons cornstarch 2 large eggs, beaten 1 cup frozen peas, thawed Jasmine rice, for serving

This ChineseAmerican dish got its name because the sauce is often used to dress lobster.

1. Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl. 2. Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes. 3. Slowly pour 2¾ cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes. 4. Mix the cornstarch and remaining ¼ cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice. Per serving: Calories 540; Fat 33 g (Saturated 8 g); Cholesterol 329 mg; Sodium 944 mg; Carbohydrate 12 g; Fiber 2 g; Sugars 2 g; Protein 50 g

Per serving: Calories 620; Fat 40 g (Saturated 17 g); Cholesterol 137 mg; Sodium 862 mg; Carbohydrate 33 g; Fiber 3 g; Sugars 4 g; Protein 31 g

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weeknight cooking

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

ARCTIC CHAR WITH ARTICHOKES AND ZUCCHINI

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

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

Kosher salt 12 ounces spaghetti ½ cup walnuts 2 tablespoons unsalted butter 5 ounces baby spinach (about 4 cups) 1 cup crumbled gorgonzola cheese (about 4 ounces) ¼ cup grated parmesan cheese Freshly ground pepper

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. 2. Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very ﬁnely chop. 3. In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, parmesan, ½ teaspoon each salt and pepper and ½ cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt. 4. Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top. Per serving: Calories 590; Fat 25 g (Saturated 11 g); Cholesterol 45 mg; Sodium 823 mg; Carbohydrate 70 g; Fiber 6 g; Sugars 2 g; Protein 22 g

ounces marinated artichoke quarters (about 1⅓ cups), drained and chopped, plus 1 tablespoon marinade 1 medium zucchini, sliced 1 lemon, cut into 4 wedges 2 cloves garlic, crushed 1 medium shallot, sliced into rings 2 teaspoons fresh thyme 1 tablespoon plus 2 teaspoons extra-virgin olive oil ¼ teaspoon red pepper flakes Kosher salt and freshly ground pepper 4 6-ounce skin-on arctic char fillets ¾ cup bulgur 2 tablespoons finely chopped fresh chives 1. Preheat the oven to 425˚. Toss the artichokes and marinade, zucchini, lemon wedges, garlic, shallot, thyme, 1 tablespoon olive oil, the red pepper flakes, ½ teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Bake until the vegetables are tender, 15 to 20 minutes. 2. Meanwhile, pat the fish dry with a paper towel and brush with the remaining 2 teaspoons olive oil; season with salt and pepper. Remove the baking dish from the oven and stir the mixture. Stir in the bulgur and 1¼ cups water. Nestle the fish fillets skin-side down in the vegetables and bulgur. Return to the oven and bake until the fish flakes easily with a fork and the bulgur is tender, about 12 minutes. 3. Transfer the fish to plates. Season the bulgur mixture with salt and pepper, if needed. Add to the plates. Top with the chives. Per serving: Calories 540; Fat 31 g (Saturated 7 g); Cholesterol 60 mg; Sodium 937 mg; Carbohydrate 29 g; Fiber 6 g; Sugars 3 g; Protein 42 g

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CHICKEN WITH SPRING VEGETABLES

BUTTERNUT SQUASH HOMINY SOUP

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

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

3 1 4

bunch baby carrots, greens trimmed, halved lengthwise if large 1 small bulb fennel, halved lengthwise and cut into ½-inch-thick wedges 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 bunch asparagus (preferably thin), ends trimmed 3 skinless, boneless chicken breasts (8 to 10 ounces each) ⅓ cup dry vermouth or white wine ¼ cup heavy cream 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 1 teaspoon white wine vinegar 1. Preheat the oven to 450˚. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes. 3. Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar. 4. Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top. Per serving: Calories 430; Fat 21 g (Saturated 6 g); Cholesterol 157 mg; Sodium 577 mg; Carbohydrate 12 g; Fiber 4 g; Sugars 7 g; Protein 45 g

tablespoons extra-virgin olive oil small red onion, chopped cups cubed peeled butternut squash This dish (about 1 pound 6 ounces), was inspired by large pieces cut in half traditional posole, 2¼ teaspoons ground cumin but it’s vegetarian. Kosher salt and freshly ground pepper To make it 1 large canned chipotle chile pepper, vegan, skip the sour cream. plus 1 tablespoon adobo sauce 1¼ cups frozen fire-roasted corn, thawed 1 29-ounce can white hominy, drained 1 15-ounce can black beans, drained and rinsed ⅓ cup sour cream 3 small radishes 1 5-ounce package baby arugula 1. Heat the olive oil in a large wide pot or dutch oven over medium-high heat. Add the red onion and cook, stirring, until softened, 3 to 5 minutes. Add the squash, 2 teaspoons cumin, ¾ teaspoon salt and a few grinds of pepper. Cook, stirring, until the squash is well coated, 3 to 5 minutes. 2. Put the chipotle and adobo sauce in a blender with ½ cup corn and 2 cups water; blend until smooth. Transfer the chipotle puree to the pot, along with 4 cups water, the hominy and black beans. Cover, increase the heat to high and bring to a boil. Uncover, adjust the heat to maintain a fast simmer and cook until the squash is tender and the soup has thickened slightly, 20 to 25 minutes. 3. Meanwhile, thin the sour cream with 2 to 3 teaspoons water. Thinly slice the radishes for topping. 4. Remove the soup from the heat and add the remaining ¾ cup corn, the arugula and remaining ¼ teaspoon cumin. Stir just to heat the corn and wilt the arugula; season with salt and pepper. Divide among bowls; drizzle with the sour cream and top with the radishes. Per serving: Calories 480; Fat 17 g (Saturated 3 g); Cholesterol 9 mg; Sodium 1,044 mg; Carbohydrate 74 g; Fiber 21 g; Sugars 10 g; Protein 15 g

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weeknight cooking

INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

7 1 1 1

cups low-sodium chicken broth cup jasmine rice 1-inch piece fresh ginger, peeled and thinly sliced into coins leek, halved lengthwise and thinly sliced (dark green parts separated) Kosher salt 2 tablespoons vegetable oil 10 ounces sliced shiitake mushrooms 3 cups shredded rotisserie chicken (about 12 ounces) Soy sauce, for serving 1. Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and ½ teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes. 2. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and ½ teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave. 3. When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed. 4. Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce. Per serving: Calories 410; Fat 17 g (Saturated 4 g); Cholesterol 42 mg; Sodium 941 mg; Carbohydrate 49 g; Fiber 2 g; Sugars 4 g; Protein 26 g

COTTAGE PIE WITH POTATO TOTS ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

4 2 4

cups (18 ounces) frozen potato tots tablespoons extra-virgin olive oil large scallions, thinly sliced (dark green parts separated) 1 carrot, diced Kosher salt and freshly ground pepper 2 cloves garlic, minced ½ teaspoon dried thyme 1 pound lean ground beef 2 tablespoons tomato paste 5 teaspoons all-purpose flour 1¾ cups beef broth, warmed 1 cup frozen cut green beans

To make the potato tots extra golden and crisp, pop the pie under the broiler before serving.

1. Preheat the oven to 400˚. Spread the potato tots in an even layer on a baking sheet. Bake until lightly golden and starting to crisp, 15 to 18 minutes. 2. Meanwhile, heat the olive oil in a 10-inch ovenproof skillet over medium-high heat. Add the white and light green parts of the scallions, the carrot and ½ teaspoon each salt and pepper. Cook until the carrot is crisp-tender, about 5 minutes. Add the garlic and thyme and cook until the garlic begins to soften, about 1 minute. 3. Make a large well in the center of the vegetables and add the beef. Cook the beef, breaking it up with a wooden spoon, until browned all over, about 6 minutes. Stir in the tomato paste until well combined, then stir in the ﬂour until the beef is coated. Add the beef broth and green beans and bring the mixture to a boil, then reduce the heat to a simmer and cook until the mixture has thickened to a stew-like consistency, about 10 minutes. 4. Remove the beef mixture from the heat and arrange the potato tots on top in an even layer. Transfer the skillet to the oven and bake until the mixture bubbles and thickens, 8 to 10 minutes. Switch the oven to broil and broil the top of the pie until deep golden and crisp, 2 to 3 minutes. Sprinkle with the dark scallion greens. Per serving: Calories 550; Fat 30 g (Saturated 8 g); Cholesterol 74 mg; Sodium 1,321 mg; Carbohydrate 40 g; Fiber 5 g; Sugars 5 g; Protein 28 g

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weeknight cooking

Healthy Sides The homemade meal you , made just for them.

With tender meaty pieces, our hearty Filet Mignon Flavor kibble strikes the perfect balance between nutrition and love.

Love them back™ ® 2020 Mars or Affiliates. Westie image is a trademark.

SAFFRON ORZO

SAUTÉED GREENS WITH FRESNO CHILES

Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, ½ teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.

Tear the leaves from 1 small bunch each escarole, Swiss chard and Tuscan kale; chop the stems. Rinse and blot dry. Sauté the chopped stems, 3 smashed garlic cloves and 1 chopped seeded Fresno chile in ¼ cup olive oil in a large pot over high heat until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.

EGGPLANT WITH MARINATED FETA

SPRING FATTOUSH

Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and ½ teaspoon each kosher salt and pepper. Bake at 500˚, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and ½ teaspoon each salt and pepper. Serve over the eggplant mixture.

Toss 2 torn pitas with olive oil, ground cumin and kosher salt. Bake at 375˚ until browned, 8 to 10 minutes; toss with 1 teaspoon ground sumac. Combine 1 chopped romaine heart, 3 each sliced Persian cucumbers and radishes and 2 each sliced celery stalks and scallions in a bowl. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice and ½ teaspoon each dried mint and sumac. Toss with the salad, pita and ½ cup each fresh parsley, mint and celery leaves.

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MAY 2021

Put a little into your dog’s kibble.

YOUR DOG WANTS A

deliciously CRAFTED DISH

JUST AS MUCH AS YOU DO!

So, make every meal special for your best friend with these simple, beg-worthy, CESAR® Simply Crafted™ offerings. Each recipe is carefully crafted with 6 or less high-quality, wholesome ingredients. It’s the perfect way to show your best friend how much you love them.

® 2020 Mars or Affiliates. Westie image is a trademark.

weeknight cooking

INSIDE THE

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

INSTANT POT MAGIC Congee, a dim sum staple, is usually made by cooking rice for an hour or more until it becomes porridge-like. To turn it into a weeknight dinner, recipe developer Khalil Hymore used his Instant Pot (see page 50). The pressure-cooker function

A CASE FOR Smoked salmon gets all the attention, but smoked trout is worth a try, too—it’s slightly

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MAY 2021

NO-FUSS GRAINS

HEALTH HACK OF THE MONTH

Recipe tester Jessica D’Ambrosio designed the healthy one-pan dinner on page 48 so the fish and grains cook together

weeknight cooking

Superfood of the Month

watercress Put a twist on a Caesar salad by swapping the lettuce for watercress.

WATERCRESS CAESAR SALAD ACTIVE: 15 min l TOTAL: 15 min l SERVES: 4

1 clove garlic, smashed Kosher salt 1 tablespoon mayonnaise 1 teaspoon anchovy paste (optional) ½ teaspoon dijon mustard 2 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil ¼ cup plus 2 tablespoons grated parmesan cheese Freshly ground pepper 12 ounces watercress (three 4-ounce bags), tough stems trimmed ½ cup roasted unsalted almonds, chopped

Superfood Stats 2

One cup contains more than 100 percent of your daily recommended intake of vitamin K.

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It’s packed with antioxidants that may help lower your risk of cancer and heart disease.

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Watercress is rich in vitamin C, which can boost your immune system.

It’s nutrient-dense and low in calories, so it could help with weight loss.

It contains carotenoids like lutein and zeaxanthin, which are good for your eyes.

SALAD PHOTO: LEVI BROWN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: SARAH SMART. WATERCRESS: GETTY IMAGES.

1. Mash the garlic and ½ teaspoon salt with a fork in the bottom of a large salad bowl. Stir in the mayonnaise, anchovy paste and mustard. Whisk in the lemon juice, then the olive oil. Stir in 2 tablespoons parmesan and season with salt and pepper. 2. Add the watercress to the bowl and toss to coat in the dressing. Top with the almonds and remaining ¼ cup parmesan. Recipe by Khalil Hymore

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Doing something good for yourself has never been this easy.

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L S. A R E IN

weeknight cooking

anup DINNER e l c o r S ze

Rice on the Grill RTNERSHIP PA W

Make a paella-inspired chicken and rice dinner—in a foil packet!

ITH LE P, CO OK & C

FOIL-PACKET RICE WITH CHORIZO AND CHICKEN ACTIVE: 25 min l TOTAL: 1 hr l SERVES: 4

4 1

cups frozen cooked white rice yellow or red bell pepper (or ½ of each), thinly sliced 2 links fully cooked chorizo, thinly sliced ½ cup pimiento-stuffed green olives, halved if large 1 8-ounce can tomato sauce 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 scallions, thinly sliced 1½ pounds skinless, boneless chicken thighs, cut into 12 pieces total 2 teaspoons paprika 1 teaspoon dried oregano 1 teaspoon garlic powder 2 tablespoons chopped fresh parsley

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MAY 2021

1. Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping. 2. Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.

3. Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets. 4. Grill the foil packets, ﬂipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes. 5. Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens. Recipe by Melissa Gaman

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

EAS

STEAK FAJITAS WITH VEGETABLES

Tough and durable to prevent rips and tears. It’s dinner made easy.

MEAL PREPPING

W I L L CH A N G E YO U R L I F E !

Includes: 125+ make-ahead recipes that will save you time and money. A primer of all the basics like big-batch cooking and freeze-ahead meals. A 28-day meal plan with prepping and cooking tips. Gluten-free, keto & vegan options!

Available wherever books are sold or goodhousekeeping.com/mealprepbook

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.

weekend cooking

Name That Quiche

We’ll show you how to make a classic quiche Lorraine on page 62—but first, who is Lorraine? It’s actually a region, not a person: Quiche originated in the medieval German kingdom of Lothringen, which was later seized by the French and renamed Lorraine. Try making one for Mother’s Day brunch!

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Anatomy of a

For serious flavor, cut slab or thick-cut bacon into lardons (thick strips or cubes, about ¼ to ½ inch wide). Smaller pieces tend to disappear in a quiche.

The secret to this brunch staple: good, simple ingredients and a little patience.

QUICHE LORRAINE FOR THE CRUST 1 cup all-purpose flour, plus more for dusting ½ teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3 to 4 tablespoons ice water FOR THE FILLING 1 tablespoon unsalted butter 1 sweet onion, very thinly sliced Kosher salt 4 slices thick-cut bacon, cut into ½-inch strips 1½ teaspoons fresh thyme 1 cup shredded gruyère cheese (about 4 ounces) 3 large eggs 1½ cups heavy cream 2 tablespoons finely chopped fresh chives Pinch of freshly grated nutmeg Pinch of cayenne pepper 1. Make the crust: Pulse the ﬂour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate until ﬁrm, at least 1 hour or overnight. 2. Remove the dough from the refrigerator and let soften 10 minutes. Unwrap the dough

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MAY 2021

on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasionally. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerate until firm, 20 to 30 minutes. 3. Preheat the oven to 350˚. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely. 4. Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel– lined plate. Add the bacon to the pan with the onion, along with the thyme. 5. Spread the gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and ¾ teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving. Recipe by Steve Jackson

Heavy cream is the secret to a rich custard filling—don’t skimp on it! For the best texture, remove the quiche from the oven when it’s just set; the custard will continue setting as it cools.

PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.

ACTIVE: 40 min l TOTAL: 3½ hr l SERVES: 6 to 8

The key to a flaky crust is to not overwork the dough. Pulse it in a food processor just until it comes together (you should still see bits of butter). Blind baking will keep the crust from getting soggy when you add the filling.

Making a pretty fluted edge is easy: Pinch the dough between your thumb and index finger, working your way around the edge. You can also use a fork, but this creates a flatter edge.

weekend cooking

Ƙ ̙ ˀˀ

In honor of Mother’s Day, Food Network chefs share their favorite recipes from Mom (and Grandma!).

Eddie Jackson

Ƙ̙ ɿ Ƙ̡̖ ˃ ̡ ̡Ű ̡̱

FOOD PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.

can pinpoint the moment he began falling in love with food: the first time he rolled out homemade biscuit dough with his grandmother Geraldine. She was the head chef at the high school in his hometown, Americus, GA, for more than 45 years, and as a kid Eddie spent mornings in the cafeteria, helping her prep. “Seeing how excited the kids would get as they came through the breakfast line to get my grandmother’s biscuits stuck with me,” Eddie says. The women in his family have passed down the recipe for generations.

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MAY 2021

Valerie Bertinelli

˃ ̡̖ Ȓ ŰɝƘ ŰŰ ̱˃̙Ƙ hen Valerie Bertinelli was growing up, chicken cacciatore was a standard weeknight dinner. It’s one of many recipes she learned from her mom, Nancy, over the years. “I’ve been making it so long, I don’t remember when I started!” she says. Using just one pot makes for an easy cleanup, and though her mom originally incorporated the whole chicken, Valerie’s version calls only for thighs. “They’re more forgiving, especially for beginners.”

weekend cooking

ey Zakarian Geoffr

Τ ˃ Ƙ̡̙̖ ȒƘ̀ȒƘ̙ ̡̖ Ƙ eoffrey Zakarian ate this dish often as a kid, but he didn’t know it as shepherd’s pie, just as a tasty use of leftovers. “My mom, Viola, served it whenever there was extra meat,” he says. “It’s the best comfort food.” The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb, or swap the potato for cauliflower or turnip purée.

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MAY 2021

Molly Yeh

r n ’s Ƙ̀˃ Ǿ ˃̙ɝ was the one who persuaded her to make her grandmother’s braised pork for the first time. It was one of his favorite foods growing up, and when Molly got the recipe from her grandmother Mary, she understood why. “I love how heavy it is on the sugar as well as the star anise, which I don’t use a lot in my cooking,” she says. “It’s so comforting and has this warm, nostalgic quality.”

MAY 2021

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FAMOUS BISCUITS ACTIVE: 20 min l TOTAL: 35 min l MAKES: about 12

2 ¼ ¼ 2 2 1

cups plus 3 tablespoons all-purpose flour, plus more for dusting teaspoon salt teaspoon sugar teaspoons baking powder tablespoons lard or vegetable shortening cup buttermilk or milk, plus more for brushing

1. Preheat the oven to 450˚. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended. 2. Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk. 3. Bake the biscuits until golden brown on top, 15 to 17 minutes.

This recipe works for drop biscuits or cutouts. “My grandmother would do both,” Eddie says.

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

bone-in, skin-on chicken thighs (6 to 7 ounces each), skin removed Kosher salt and freshly ground black pepper ½ cup all-purpose flour 2 tablespoons olive oil 1 small onion, finely chopped 8 ounces sliced cremini mushrooms 4 cloves garlic, minced 1 red bell pepper, thinly sliced ½ cup dry white wine 1 teaspoon finely chopped fresh oregano 1 teaspoon finely chopped fresh rosemary 1 28-ounce can whole tomatoes, cut up with kitchen shears ¾ cup halved pitted black olives 2 tablespoons drained capers ¼ cup torn fresh basil 1. Sprinkle the chicken thighs with salt and pepper on both sides, then toss them in a bowl with the ﬂour to lightly coat. 2. Heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the thighs and cook until golden brown on both sides, 3 to 5 minutes per side. (Do this in batches if necessary.) Remove the thighs to a plate. 3. Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell pepper and cook, stirring, until the pepper is just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any browned bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juices and bring to a simmer. Add the olives and capers. 4. Return the chicken to the pot, nestling it in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, 25 to 30 minutes. Season lightly with salt and pepper and top with the basil.

Geoffrey Zakarian

Molly Yeh

MY MOTHER’S SHEPHERD’S PIE

GRANDMA’S TEPONG PORK

ACTIVE: 40 min l TOTAL: 1 hr 40 min l SERVES: 8

ACTIVE: 45 min l TOTAL: 5 hr 10 min l SERVES: 6 to 8

FOR THE POTATOES 3 pounds russet potatoes Kosher salt ¾ cup milk ½ cup sour cream 6 tablespoons unsalted butter, melted 2 large egg yolks Freshly ground pepper FOR THE FILLING 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 cup pearl onions (fresh or frozen), peeled 2 tablespoons canola oil

½ yellow onion, diced 2 sprigs fresh rosemary, minced 2 pounds ground lamb Kosher salt and freshly ground pepper 2 tablespoons tomato paste 1½ tablespoons all-purpose flour 1 tablespoon sherry vinegar 1 cup chicken stock 1 cup frozen peas and carrots ½ cup fresh parsley, chopped FOR THE TOPPING 3 tablespoons unsalted butter, melted ¼ cup grated parmesan cheese Chopped fresh parsley, for garnish

1. For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve. 2. For the ﬁlling: Preheat the oven to 375˚. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside. 3. In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, ﬂour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley. 4. Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.

¼ 1 2 4 1 10 6 3 1 1 6

cup vegetable oil 9- to 10-pound bone-in pork shoulder, skin removed medium onions, quartered cloves garlic, smashed 2-inch piece ginger, peeled and minced (about 3 tablespoons) whole cloves whole star anise pods tablespoons packed dark brown sugar cup dark soy sauce cup sherry vinegar or sherry cooking wine large eggs

1. Preheat the oven to 325˚. Heat the oil in a large ovenproof pot over medium heat until shimmering. Add the pork fat-side down and cook until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onions, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes. 2. Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot, fat-side down and add enough water to cover about three-quarters of the way. Bring to a boil over medium-high heat, then cover the pot and transfer to the oven. Cook until the pork is tender and easily shredded with a fork, 3½ to 4 hours. 3. Meanwhile, place the eggs in a medium pot and cover with cold water by 2 inches. Bring to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 or 5 small slits into the whites of each egg. Refrigerate the eggs until needed. 4. Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and cook until reduced by half, about 30 minutes. Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Remove the eggs, then strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs.

MAY 2021

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weekend cooking

Pure

̂ʁƚ and

Try some easy, crowd-pleasing dishes from Katie Lee Biegel’s new cookbook.

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MAY 2021

espite the title, Katie Lee Biegel’s new cookbook, It’s Not Complicated, was actually a pretty tricky project. When she was working on it, Katie was pregnant with her daughter, Iris (now 8 months old)—and she had morning sickness right in the middle of recipe testing. “During my first trimester I tested probably 40 recipes,” she says. “It was not easy.” Her photographer also started shooting the recipes just a week before everything shut down for Covid-19 and had to resume in August with a very small team. In the end, though, Katie realizes the book’s timing may have been perfect: All the recipes are unfussy enough to make for weeknight dinners, which is just what most of us need right now. “These are the dishes I like to eat at home with my family,” she says. —Erica Finamore

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weekend cooking

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weekend cooking

SHAVED BRUSSELS SPROUTS SALAD ACTIVE: 10 min l TOTAL: 15 min l SERVES: 6 to 8

½ cup fresh lemon juice 2 tablespoons minced shallots 1 tablespoon Dijon mustard 1 tablespoon honey ½ cup extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 pound Brussels sprouts, stems trimmed ¼ cup chopped dates ¼ cup diced Manchego cheese ¼ cup chopped almonds 1. In a small bowl, combine the lemon juice and shallots. Let stand for 5 minutes so the acidity in the lemon juice can begin to

break down the shallots. Whisk in the mustard and honey until well combined. Slowly whisk in the oil until emulsiﬁed. Season aggressively with salt and add pepper to taste. 2. In a food processor ﬁtted with the slicing blade, process the sprouts until all are thinly sliced. (Alternatively, use a knife to thinly slice them, or buy a bag of already sliced sprouts in the produce section of your grocery store.) 3. Add the sprouts, dates, cheese and almonds to a salad bowl, drizzle with the dressing and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

PORK CHOPS WITH WHITE BEANS, FENNEL AND ONIONS ACTIVE: 35 min l TOTAL: 45 min l SERVES: 4

4 bone-in pork chops, 1 inch thick Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 yellow onion, thinly sliced 1 fennel bulb, thinly sliced, fronds reserved for garnish 2 cloves garlic, thinly sliced 1 15½-ounce can cannellini beans, drained and rinsed ½ cup white wine 1 teaspoon brown sugar

1. Place the pork chops one at a time between two sheets of parchment paper. Use a meat mallet to pound the pork chops to about ½ inch thick. Generously season each side of the pork chops with salt and pepper. 2. Heat the oil in a large skillet over medium-high heat. Add the pork chops and cook for about 3 minutes per side; remove and set aside. Add the onion and fennel to the pan and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and beans and cook for 1 minute. Season with 1 teaspoon salt and ¼ teaspoon pepper. Stir in the wine and brown sugar, then return the chops to the skillet. Reduce the temperature to low, cover and cook for 5 minutes. 3. Serve the chops with the onion, fennel and beans spooned on top and garnished with fennel fronds.

AFFOGATO Essentially, an affogato is an Italian dessert that is just a scoop of vanilla ice cream with a shot of espresso poured over it. Pretty much the simplest dessert ever! Here are a few combos that put a spin on the classic.

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SCAN TO BUY

In the

)ʁ˂ Ƈ̣ Ina Garten shows us how to make ethereal meringues.

eringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they’re crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They’re crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!

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weekend cooking

SALTED PISTACHIO MERINGUES ACTIVE: 30 min l TOTAL: 2 hr (plus cooling) MAKES: 12 very large meringues

cups superfine or caster sugar (1 pound 5 ounces) (see note) 9 extra-large egg whites, at room temperature 1 teaspoon pure vanilla extract ⅓ cup shelled, roasted, salted pistachios, roughly chopped Fleur de sel

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

Don’t make meringues on a rainy day or they’ll come out sticky.

1. Preheat the oven to 400˚. Arrange two racks evenly spaced in the oven. 2. Line a sheet pan with parchment paper and spread the sugar so it’s a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn’t spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚. 3. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy. 4. Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1½ to 2 hours (make sure your oven isn’t above 250˚!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.

NOTE: If you can’t find superfine sugar, process granulated sugar in a food processor fitted with the steel blade for 5 minutes. Measure it after processing.

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Is there a definitive recipe for this beloved dessert? Our test kitchen answered with this one.

CARROT CAKE WITH CREAM CHEESE FROSTING ACTIVE: 1 hr l TOTAL: 2½ hr (plus cooling) l SERVES: 10 to 12

1½ cups buttermilk 2 teaspoons pure vanilla extract 1 pound carrots, shredded (about 4 cups) ⅔ cup raisins FOR THE FROSTING 4 sticks unsalted butter, at room temperature 3 8-ounce packages cream cheese, at room temperature 4 cups confectioners’ sugar 2 teaspoons pure vanilla extract

1. Make the cake: Preheat the oven to 350˚. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1½ cups walnuts and finely chop 1½ cups. Set aside the finely chopped nuts for topping. 2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.

RECIPE BY

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3. Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks. 4. Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners’ sugar and vanilla in a large bowl with a mixer on medium speed until smooth and ﬂuffy, about 4 minutes. 5. Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour. 6. Cover the top and sides of the cake with the remaining frosting, then carefully press the ﬁnely chopped walnuts into the sides.

KHALIL HYMORE

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

FOR THE CAKE Cooking spray 3 cups walnuts 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon fine sea salt 1 tablespoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground nutmeg 1 cup vegetable oil ¾ cup granulated sugar ¾ cup packed dark brown sugar 3 large eggs, at room temperature

Use the large holes on a box grater or a food processor with a shredder attachment to grate the carrots. Pre-shredded carrots are too thick.

SPECIAL

CTION

The

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

HOMEMADE

Handbook Here’s everything you need to make your own perfect pies.

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Ready, Set...

DOUGH! The secret to a great homemade pizza is all in the crust.

ur test kitchen chefs have cranked out hundreds of pizzas, in every imaginable form, so they’ve been preparing for this assignment for years: We asked them to produce the ultimate pizza dough recipe—a foolproof version that any home cook could master. Test kitchen director Steve Jackson and

recipe developer Melissa Gaman revisited all their favorite recipes and experimented until they landed on this versatile all-purpose dough. Use it to make four different styles of pies, then try the chefs’ favorite topping combos starting on page 86. —Ariana Phillips Tessier

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

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Awesome Ovens

ALL-PURPOSE PIZZA DOUGH ACTIVE: 20 min l TOTAL: 1 hr 50 min l MAKES: 2 pounds dough

1½ 1½ 2 1¾

teaspoons active dry yeast cups warm water (about 110˚) cups bread flour cups all-purpose flour, plus more for kneading 1

The dough should look shaggy before you knead it.

2 2 2

teaspoons sugar teaspoons kosher salt tablespoons extra-virgin olive oil, plus more for the bowl

1. Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. 2. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. 3. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. 4. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1½ hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.) If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

Breville Pizzaiolo This oven bakes 12-inch pies at temps up to 750˚—and it fits on a countertop. $1,000;

Roccbox This propane-fueled oven, with a wood-burning accessory, gets up to 950˚. It’s encased in silicone for safety. From $499; us.gozney.com

Karu Multi-Fuel Oven This outdoor oven uses wood, charcoal or gas and cooks a 12-inch pizza in 60 seconds. $349; ooni.com

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

Tools of the Trade

and out of the oven with this peel: The perforations help rid the crust of excess flour. Gi.Metal, from $97; gimetalusa.com

stone can go in the oven or on the grill and helps yield crispy crusts. $50; emilehenryusa.com

This alternative to a stone, made of low-carbon steel, sits on an oven rack and cooks pizzas quickly and evenly. $99; bakingsteel.com

SHEET PAN

Use a slicer with a stainless blade and a soft grip. OXO, $13; crateandbarrel.com

MAY 2021

of this baking sheet improves air flow and leads to even baking for sheet-pan pizzas. Food Network, $20; kohls.com

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PREP

FORM to cover the pan.

TOP BAKE and bake the pizza until the crust is golden brown, about 20 minutes. Let cool slightly, then remove to a cutting board.

New York–Style Pizza PREP Make All-Purpose Pizza Dough (page 83); divide into two 1-pound balls and refrigerate or freeze one. Preheat the oven to 500˚ (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.

FORM Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round.

TOP Cover the dough with ½ cup pizza sauce, 2 tablespoons grated parmesan, 2 ounces torn fresh mozzarella and 1 heaping cup grated low-moisture mozzarella, leaving a ¾-inch border.

BAKE Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.

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MAY 2021

To keep some puff in the crust, stretch the dough by hand— not with a rolling pin.

Deep-Dish Pizza PREP Make All-Purpose Pizza Dough (page 83); divide into two 1-pound balls and refrigerate or freeze one. Transfer the other ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour. Preheat the oven to 500˚ (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.

FORM Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip ½ to ¾ inch higher than the center of the dough.

TOP Sprinkle the dough with 2 tablespoons grated parmesan and top with 6 ounces sliced low-moisture mozzarella, leaving a ½-inch border. Spread a heaping ½ cup pizza sauce over the cheese, almost to the edge. Sprinkle with 2 more tablespoons parmesan. A layer of cheese under the sauce keeps the crust from getting soggy and prevents the cheese from browning too much.

BAKE Place the pan on the hot stone and bake the pizza until the crust is deep golden brown and any cheese poking through the sauce is lightly browned, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board.

Thin-Crust Pizza PREP Make All-Purpose Pizza Dough (page 83); divide into two 1-pound balls and refrigerate or freeze one. Preheat the oven to 500˚ (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.

FORM On a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas).

TOP Cover the dough with ¼ cup pizza sauce and 2 tablespoons grated parmesan cheese, going all the way to the edge.

BAKE Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1¼ cups grated low-moisture mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.

DIY Pizza Sauce To keep the crust from puffing, spread the toppings all the way to the edge.

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Personal Pies Four test kitchen chefs dish out their favorite pizzas.

HAWAIIAN-STYLE SHEET-PAN PIZZA ACTIVE: 30 min l TOTAL: 1 hr (plus rising) l MAKES: one 11-by-17-inch pizza

pounds All-Purpose Pizza Dough (page 83) Extra-virgin olive oil, for the baking sheet 1 cup pizza sauce (page 85) 1 8-ounce bag shredded part-skim mozzarella cheese (about 2 cups) 6 ounces Canadian bacon, diced 1 20-ounce can sliced pineapple rings, drained and diced ½ green bell pepper, diced ½ red onion, diced Red pepper flakes, for topping 1. Make the dough and let rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl. At the end of the rising time, preheat the oven to 450˚ (use the convection

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setting, if available) with a pizza stone, baking steel or inverted large baking sheet on a rack in the lower third of the oven. 2. Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan. 3. Top the dough with the pizza sauce, half of the mozzarella, the Canadian bacon, pineapple, bell pepper and red onion, then sprinkle with the remaining mozzarella. 4. Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, 20 to 24 minutes. Let cool slightly, then remove to a cutting board. Top with red pepper ﬂakes.

“Pineapple can be a divisive pizza topping—people either love it or hate it. I’m a big fan of all things sweet and salty, so Hawaiian pizza is my go-to. I add a bit of red onion and green bell pepper for a pop of freshness.” —Khalil Hymore, Recipe Developer

THIN-CRUST PIZZA WITH ROASTED VEGETABLES AND RICOTTA ACTIVE: 1½ hr TOTAL: 1 hr 45 min (plus rising) MAKES: two 12-inch thin-crust pizzas

pound All-Purpose Pizza Dough (page 83) 1 small red bell pepper, halved lengthwise and seeded 8 ounces mixed mushrooms (such as shiitake, button and/or cremini), sliced ¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 onions, chopped 2 tablespoons tomato paste 1 teaspoon sugar, plus more if needed 2 teaspoons balsamic vinegar 1 6-ounce jar marinated artichoke hearts, drained and chopped All-purpose flour, for dusting ¼ cup grated parmesan cheese ⅔ cup ricotta cheese Torn fresh basil, for topping 1. Make the dough. Toward the end of the rising time, preheat the oven to 500˚ (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. 2. Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper. 3. Meanwhile, heat the remaining 2 tablespoons olive oil in a medium

“The combination of sweet, tangy and earthy vegetables with salty parmesan and creamy ricotta is addictive! It’s just like one of my favorite frozen pizzas—only better.” —Melissa Gaman, Recipe Developer nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in ¼ cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool. 4. Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper. 5. On a lightly ﬂoured surface, cut one 1-pound ball of dough in half. Cup your

hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly ﬂoured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered). 6. Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons parmesan. 7. Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza.

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DEEP-DISH PIZZA WITH SPICY SAUSAGE AND OLIVES ACTIVE: 30 min l TOTAL: 1 hr 45 min (plus rising) l MAKES: one 9-inch deep-dish pizza

pound All-Purpose Pizza Dough (page 83) 2 tablespoons plus 1 teaspoon extra-virgin olive oil 8 ounces hot Italian sausage (about 3 links), casings removed, pinched into ¾-inch pieces 2 tablespoons grated parmesan cheese, plus more for topping 8 ounces low-moisture mozzarella cheese (half cut into thin slices and half shredded) Heaping ½ cup pizza sauce (page 85) ¼ cup canned sliced black olives, drained Finely chopped fresh parsley, for topping

1. Make the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour. 2. Preheat the oven to 500˚ (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. 3. Heat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel–lined plate with a slotted spoon and let drain and cool.

4. Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip ½ to ¾ inch higher than the center of the dough. Top with the parmesan and sliced mozzarella, leaving a ½-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella. 5. Place the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with parmesan and parsley.

“This pie is like the supreme pizza we’d get from a local pizzeria when I was a kid. Something about the thick crust makes me want all these full-flavored toppings.” —Steve Jackson, Test Kitchen Director

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NEW YORK–STYLE PIZZA WITH CLAMS AND BROCCOLI RABE ACTIVE: 1 hr l TOTAL: 1 hr 15 min (plus rising) MAKES: one 12- to 13-inch pizza

pound All-Purpose Pizza Dough (page 83) 24 littleneck clams (about 2 pounds) Kosher salt 6 ounces broccoli rabe, trimmed 2 tablespoons extra-virgin olive oil 1 shallot, thinly sliced 3 cloves garlic, minced 1 cup dry white wine 2 oregano sprigs ⅓ cup heavy cream All-purpose flour or cornmeal, for dusting ⅓ cup grated parmesan cheese 1 tablespoon thinly sliced jarred Calabrian chiles Chopped fresh parsley, for topping Lemon wedges, for serving 1. Make the dough. Toward the end of the rising time, preheat the oven to 500˚ (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Put the clams in a large bowl of cold water; let sit 20 minutes to remove any excess grit. 2. Meanwhile, bring a pot of salted water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 to 3 minutes. Drain and transfer to a large bowl of ice water. Drain and pat dry, then roughly chop. 3. Drain the clams and rinse under cold water. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 minute. Stir in the wine, oregano and clams. Cover and cook until the clams open, 5 to 7 minutes. Transfer the clams to a bowl with tongs, reserving the cooking liquid in the skillet; discard any unopened clams. 4. Simmer the clam cooking liquid over medium heat until reduced by two-thirds, 10 to 15 minutes. Reduce the heat to low and whisk in the heavy cream. Return the heat to medium, bring to a simmer and cook until thickened and the sauce coats the back of a spoon, 2 to 4 minutes.

Let cool until slightly thickened, about 5 minutes; discard the oregano sprigs. Remove the clams from their shells and roughly chop. 5. Working on a ﬂoured or cornmeal-dusted piece of parchment, gently stretch and press the dough into a 12- to 13-inch round. Sprinkle all over with the parmesan, then top with the clam sauce (the sauce will spread as it bakes). Top with the clams, broccoli rabe and Calabrian chiles. 6. Transfer the pizza (on the parchment) to the hot stone and bake until the crust is golden brown, 12 to 15 minutes. Slide the pizza onto a cutting board and let cool slightly. Sprinkle with parsley and serve with lemon wedges.

“This pie was inspired by my favorite pizza from Pasquale Jones in New York City’s Little Italy. It’s made with fresh clams, plus broccoli rabe and chiles for bitterness and heat. It will make you a seafood pizza lover!” —Jessica D’Ambrosio, Recipe Tester

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Tips from the Pros Want to improve your home pizza game? We asked some experts for their best advice. “Choose your ingredients according to the flavors you like. If you like a sweeter sauce, pick sweet tomatoes and cook the sauce to bring out the sweetness. If you’re like me and like just to crush and season the tomatoes.” —Frank Pinello Best Pizza, Brooklyn

“People think New York City water makes good pizza dough, but the secret is not where the

“Many people are concerned with making a

colder water.” —Noel Brohner Los Angeles

stone, try to dust it with cornmeal to prevent the pizza

—Que Wimberly The Missing Brick,

—Ken Forkish

Pizzana, Los Angeles

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TOMATOES, THERMOMETER, PIZZA, CORNMEAL AND HONEY: GETTY IMAGES. HERBS: NGOC MINH NGO. KIM: THE RESTAURANT PROJECT. PINELLO: ED SCHOFIELD. BROHNER: STAN LEE @ FRIED CHICKEN SANDWICH. SILVERTON: GETTY IMAGES. WILBERLY: ERICA CLAYTON PHOTOGRAPHY. FORKISH: ALAN WEINER PHOTOGRAPHY. GEMIGNANI: KARL NEILSEN. UDITI: DANE DEANER.

“Finish your pizza with a little special something after baking. Some of my favorite toppers include fresh herbs like basil or cilantro, honey, chopped nuts, kimchi and arugula tossed with a squeeze of fresh lemon juice and olive oil.”

WHAT’S YOUR

Pizza IQ? BY

AUDREY MORGAN

A common topping on New Haven–style pies is:

Why do pizza chefs spin

6 their dough in the air? A. It helps activate the yeast in the dough.

A. Bacon

B. Brussels sprouts

B. Using tools to stretch the dough can make it tough.

C. Gorgonzola

C. It gives the dough an extra-puffy crust.

answer: D. Frank Pepe invented “clam apizza” in the 1960s; today it’s a Connecticut staple.

D. No reason—it’s just for show!

What is this tool called?

ANSWER: B. Spinning it also helps keep the shape uniform.

A. Dough press B. Pizza peel

C. Proofing slab D. Dough board

Which city can lay claim to this rectangular pizza with a chewy crust? A. Detroit

B. Providence

C. St. Louis

D. San Francisco

7 is the birthplace of modern pizza?

ANSWER: B. It’s used for sliding pies in and out of the oven.

A. Milan ANSWER: A. Detroit-style pizza was invented at local bar Buddy’s Rendezvous in 1946.

B. Rome C. Naples D. Florence

A. Marinara has been cooked; pizza sauce is raw.

ANSWER: C. Pizza evolved from flatbreads that

B. Marinara contains basil; pizza sauce does not.

TRUE OR FALSE?

C. Pizza sauce is chunkier than marinara. D. They’re the same thing.

White pizza is topped with béchamel sauce.

T F

Deep-dish pizza is usually layered in reverse.

T F

Two 8-inch pies for $18 is a better deal than one 12-inch pie for $18.

T F

ANSWER: A. Pizza sauce is often left uncooked so it will taste fresh on the finished pie.

A. Prosciutto

B. Basil

C. Mozzarella

D. Tomato sauce

ANSWER: A. Legend has it that the combo was created in 1889 to resemble the Italian flag.

HOW DID YOU DO?

Give yourself one point for each correct answer.

0–3 POINTS CIRCLE BACK

ANSWERS: 8 F. It’s typically topped with cheese and garlic. 9 T. Because the crust requires a longer cooking time, the cheese is added first so it won't burn; it also prevents the crust from getting soggy. 10 F. The 8-inch pies are only about 50 square inches each, while a 12-inch pie is about 113 square inches.

BACON, PROSCIUTTO, BRUSSELS SPROUTS, GORGONZOLA, CLAMS, PIZZA PEEL, FLAG AND SAUCES: GETTY IMAGES. DOUGH: CON POULOS. RECTANGULAR PIZZA AND MOZZARELLA: LEVI BROWN. BASIL: ANDREW PURCELL.

What’s the difference between marinara sauce and pizza sauce?

working-class Neapolitan people ate in the 18th century.

4–7 POINTS

8–10 POINTS

YOU DELIVERED

MAY 2021

UPPER CRUST

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S DA Y

M N V ALID FRO

Introducing

Farm Fresh Flowers Delivered to Your Door AVA I L A B L E AT C O U N T R Y L I V I N G . C O M / F L O W E R S

-5

*A M A Z

10 o%ff

LE!

Get

R’ E H

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

on the road

A Midwestern Milkshake

Wisconsin Dells

Wisconsinites drink a lot of brandy: Every year, half of the cases Korbel sells in the US go just to the Badger State. German immigrants brought it with them to the state in the 19th century, and while theories vary on why Wisconsin has become brandy central, everyone agrees that people here know how to drink it. The Del-Bar in Wisconsin Dells serves a Brandy Alexander in the form of a milkshake. Just blend 1 ounce each of brandy and dark crème de cacao with a few scoops of vanilla ice cream, then top with whipped cream and nutmeg. It’s a Wisconsin drink through and through: The blender was invented here in 1922. —Nora Horvath

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d S e tate t i n U s e of Th

a number we haven’t seen in nearly half a century. Why all the eggscitement? We’ve been home more often for breakfast during the past year, and eggs, as it turns out, are the ideal quarantine protein: They’re cheap and versatile, and they last. Most eggs are good for a solid month after their sell-by date. Also, you might have noticed that the government stopped egg-bashing and warning us about all the cholesterol in eggs a while back; the 2015 Dietary Guidelines for Americans didn’t include a limit for dietary cholesterol. Now’s the perfect time to celebrate the amazing, humble egg, and we found plenty of ways to do just that! BY

FOOD NETWORK MAGAZINE

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AUDREY MORGAN

PHOTO: KANG KIM.

America is obsessed with eggs, and we have the

on the road

Every egg lover should check these off the list: Here are America’s favorite regional egg dishes.

1 3

EGGS BENEDICT: RALPH SMITH. LOCO MOCO: GETTY IMAGES. BREAKFAST TACO: CHARLES MASTERS. HANGTOWN FRY: STOCKFOOD. TAYLOR HAM OR PORK ROLL SANDWICH: ALAMY.

Find recipes for these great dishes at foodnetwork .com/regional eggdishes.

1. Eggs Benedict

2. Loco Moco

3. Breakfast Taco

4. Hangtown Fry

New York The classic combo of English muffins, Canadian bacon, poached eggs and hollandaise was likely invented in NYC in the 1800s. Delmonico’s Restaurant claims it created the dish; the Waldorf Astoria hotel says a hungover patron invented it.

Hawaii In 1949, a group of high school athletes couldn’t afford a hamburger dinner plate at Hilo’s Lincoln Grill, so they asked the owners for a bowl of rice with a hamburger and gravy. Today it’s often topped with an egg and add-ons like Spam.

Texas Most everyone agrees that Mexican immigrants invented this dish in Texas, but the city is still in question; competing theories tie it to Austin, Corpus Christi and San Antonio. The tacos are served all over the state today with a variety of mix-ins.

California The origins of this fried oyster and bacon omelet are a bit scrambled. One (morbid) story: A condemned man requested the meal as his last, figuring the long shipping time of oysters would extend his final days. Today you can find the dish throughout central California.

5. Taylor Ham or Pork Roll Sandwich New Jersey Why does this egg sandwich go by two names? John Taylor invented Taylor’s Prepared Ham in 1856 but had to change the name to pork roll because of government regulations. Now North Jerseyans call it Taylor ham; South Jerseyans insist it’s pork roll.

Egg-Stravaganzas! Mark your calendar for these upcoming festivals, fairs and contests.

June 19

August 26– September 6

Winlock Egg Days Festival Winlock, WA The town celebrates its claim as home to the largest egg statue in the world at this bash, which turns 100 this year. facebook.com/winlockeggdays

September 19

November 6–7

Minnesota State Fair St. Paul

Baltimore Deviled Egg Pageant Baltimore

Giant Omelette Celebration Abbeville, LA

Don’t miss the Salem Lutheran Church stand, which is famous for its Swedish egg coffee made with raw eggs. mnstatefair.org

At the most recent pageant in 2019, nearly 50 participants vied for awards like Best Egg in Show and Best Not an Egg. facebook.com/bmoredeviled

At this event, inspired by a French festival, chefs make a Cajun omelet in a 12-foot skillet from 5,000 eggs. giantomelette.org

*Events may be rescheduled due to Covid-19 restrictions. Check websites for updated details.

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World's argest L

EGG

Egghole The indulgent sandwiches here are inspired by classic egg dishes like eggs Benedict and deviled eggs. You can add hollandaise to any order! myegghole.com

2 The world’s largest egg monument is here. (Or is it? See Mentone, IN!)

The first successful egg incubator was invented in this Northern California town.

Take a tour of the country’s best spots. They really are all they’re cracked up to be!

5 4

Konbi You’ve likely seen the egg sandwiches from this spot on Instagram: The restaurant has become famous for its photogenic version of a Japanese tamago sando, made with a soft-boiled egg, egg salad and fluffy milk bread. konbila.com

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Cracked Egg This chain has a full menu for egg lovers, but it’s most famous for the Sin City Skillet: a dish of home fries, melted cheese and two eggs. thecrackedegg.com

Juan in a Million This place is small but its breakfast tacos are anything but. The one-pound Don Juan El Taco Grande includes eggs, potatoes, bacon and cheese in a tortilla. juaninamillion.com

on the road

Egg King Iowa produces 20 percent of America’s eggs, so it’s a fitting location for this pop-up, which sells Korean street food plus over-thetop creations like scrambled egg pizza and an “egggogi” sandwich of bulgogi and eggs. facebook .com/eggkingdmi

Egg Harbor, WI

EGG: GETTY IMAGES. PETALUMA: PETALUMA MUSEUM. KONBI: LISA CORSON/THE NEW YORK TIMES/REDUX. MOTHER’S CUPBOARD: VISITSYRACUSE.COM.

Mother’s Cupboard The six-pound frittata (locally called a fretta) at this hole-in-the-wall includes a jumble of eggs, potatoes, peppers, sausage, pepperoni and veggies. If you finish it, you’ll get a coveted spot on the diner’s wall. 315-432-0942

13 17

Egg Harbor City, NJ

11 This may or may not be home to the world's largest egg monument! (See Winlock, WA.)

Eggshop This restaurant serves egg sandwiches, pesto “green eggs and ham” and egg white cocktails like the Pretty Woman, a frothy mezcal-Aperol concoction. eggshopnyc.com

14 Creighton’s Crazy Egg Cafe The eggs here are sourced from the restaurant’s own 10,000 acres of farmland. You can choose from omelets and scrambles or less expected options like kettle chip–encrusted Scotch eggs. crazyegg.info (platters, sandwiches) or chicken (wings, pot pie). If you can’t decide, try the Buffalo chicken omelet, served with hot sauce and a side of blue cheese or ranch. 492fowl.com

The Hungry Monkey Only nine people have completed the “King Kong Challenge” and polished off the 15-egg omelet at this café. If you finish the dish in an hour or less, you get a T-shirt—and your meal is free! hungrymonkeycafe.com

Two Egg, F L

8 Brennan’s 7 This is the home of next-level eggs Benedict. The Eggs Hussarde, a Big Easy twist on the classic made with a red wine sauce, was invented here in 1951. brennansneworleans.com

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Big on

If you haven’t tried Mexican dipped tacos, now is the time. Los Angeles started posting images and videos of the vibrant broth, and by 2019 the dish had become a social media superstar. It’s no surprise that this dish has become so popular, says Steven Alvarez, Ph.D., who teaches a Taco Literacy course at St. John’s University. He says people love the novelty of dipping a taco into something—“It’s like the Mexican version of a French dip sandwich”—and also people just know delicious food when they see it, regardless of where it’s from. “Walls don’t stop people and they don’t stop food either.” —Nora Horvath

Try birria for yourself at these spots.

If you can’t get to one of these locations, try Aarón Sánchez’s recipe for the stew at foodnetwork .com/birriastew.

Los Angeles

New York City

Austin

los angeles

Teddy Vasquez became a social media hit by posting videos of his birria tacos dipped in consommé. He now has more than 167,000 followers.

Locals line up for blocks to get tacos from this Jackson Heights truck. Demand was so high last year, the owners opened a second truck.

This family-owned spot is also known for its birria ramen—a bowl of the meaty stew served with ramen noodles.

Here you’ll find the cheesier version of a birria taco, quesa-birria, plus massive burritos stuffed with the savory stewed meat.

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TEDDY’S RED TACOS: FARLEY ELLIOTT. BIRRIA-LANDIA: MELISSA HOM. LA TUNITA 512: AUSTIN FOOD ADVENTURES (2)

n the past year, dozens of new food trucks and shops have opened across the US to serve a single irresistible Mexican specialty to the masses: birria de res. The dish—a beef stew, served with tortillas or as a taco, with broth for dipping—is hardly new: It has been popular in Tijuana since the 1980s, and a similar dish made with goat can be traced back generations to the state of Jalisco. Why are Americans just catching on? Because of Tijuana’s proximity to the border, popular foods there often make their way stateside. In the case of birria, a few spots like Teddy’s Red Tacos in

on the road

These saucy tacos are from La Tunita 512 in Austin.

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

Great

Ree Drummond makes “pantry pizza” with her nephew and sister. @thepioneerwoman

Jeff Mauro admires a slow-cooker pie he whipped up for Today. @jeffmauro

COME HOME TO

CAT CHOW® TAKE COMFORT IN OVER 50 YEARS OF TRUSTED NUTRITION

Amanda Freitag doubles up on slices from Philadelphia’s Pizzeria Beddia with chef-owner Joe Beddia. @chefamandaf

Shot!

We these Instagram pics of the stars and pizza!

Buddy Valastro pulls a cheese pizza hot from the oven at his Las Vegas restaurant, PizzaCake. @buddyvalastro

Pet Pic of the Month!

Geoffrey Zakarian and Sunny Anderson show off loaded French bread pizzas on The Kitchen. @sunnyanderson

Katie Lee Biegel’s pup, Gus, licks his lips for this homemade pie with fresh tomatoes, peppers and basil. @katieleebiegel

MAY 2021

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101

MADE WITH

REAL CHICKEN, TURKEY, OR SALMON

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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MAY 2021

NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine May 2021 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning April 9, 2021, at 12:01 a.m. ET, through May 7, 2021, 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, telephone number, email address and a guess of the number of cherries in the jar that appears in the May 2021 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.

FIRST PLACE WINS

$500!

Who’s Counting?

We dug into this big jar of maraschino cherries to make the cupcakes on page 39. Guess how many are in it and you could win big!

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, President & Treasurer, Hearst Magazines Group; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2021 Food Network Magazine, LLC. “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of Television Food Network, G.P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by email. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 14 No. 4. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.

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contest

THE EXCEPTIONAL LIGHT BEER 2.6 g CARBS 90 CALS

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