Food Network Magazine - July/August 2016 by Lawrence Ambrocio

enter our

INA’S

GEOFFREY’S

KATIE’S

4th of july Dessert

QUICK GAZPACHO

Grilled FISH KEBABS

Amazing

120 120

$500 coloring contest!

m a e r C e c I Cake!

Summer Recipes Pulled Pork Sliders ● Chipotle Ribs ● Lemon-Pepper Corn ●

and more

Perfect

Pesto

Fun Fun Theme Parties! national parks food guide: Page 189

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Food Network Magazine

Contents J U LY/AU G U S T 20 16

PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

Make a Caprese salad with peaches! See Page 114.

JULY/AUGUST 2016

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FOOD NETWORK MAGAZINE

Contents

174

• Serve • These all-star • Fire up your

66 • Try a 8 10 14 20 22 26 200 202

Recipe Index To Your Health Star Spotlight Editor’s Letter Calendars You Asked Good Question Great Shot!

In the Know 31 Convention Wrap-Up • The best way to survive this election season: Eat more chocolate.

33 Food News • The Solo Cup

Company turns 80 this summer. It’s a party!

36 What America Drinks Food Network fans spill their preferences.

BONUS RECIPES

Pestos

Page 128

39 Cooking School: Grilling Vegetables 101 Learn how to grill some healthful sides.

42 Sugar, Sugar • Meet three women who have spun cotton candy into a new career.

45 Primp Your Patio • Update your deck with some great new gear.

48 Star Kitchen • Donatella Arpaia

PHOTOGRAPHS BY

shows us her outdoor kitchen.

YUNHEE KIM

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

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Contents

170

178

165

Weeknight Cooking 91 Weeknight Dinners • Put some new family meals on the table!

118 Inside the Test Kitchen Get the scoop from our recipe developers.

121 Fajitas Tonight! • Mix up

Party Time 167 Red, White and Woohoo! This icebox cake is a nod to the Grand Old Flag.

168 Fourth of July Picnic Before the fireworks, put out this super-patriotric spread.

your dinner routine with these fun new combos.

172 Summer Luau • Turn your

Weekend Cooking

176 Backyard Carnival • Step right

128 50 Pestos • Make enough pesto for the rest o’ the summer.

135 Go Fish! • Katie Lee, former

fishmonger, shares some favorite seafood recipes.

149 Big-Time Grilling • Host a

yard into a tropical paradise with Hawaii-themed food and decor.

up…and host a fair at home.

180 Olympics Brunch • Medal in

party planning with this fun menu and a Rio de Janeiro–inspired drink.

184 Cool Cake! • Layer flavors into the ultimate ice cream treat.

cookout for a crowd.

164 American Dream • Ina Garten

makes semifreddo for the Fourth.

On the Road 187 Dog Day • Hot dog! Nathan’s is celebrating the big 100.

189 A Food Lover’s Guide to the National Parks • Take in the sights—then find the best bites.

Cover photographs by Ryan Dausch Food styling: Susan Spungen Prop styling: Marina Malchin

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

Contest 204 Color This Dish! • See if you can win our coloring contest (yes, it’s for grown-ups).

©Inter IKEA Systems B.V. 2015

SEKTION/BROKHULT kitchen

2799*

*Based on a 10'×10' kitchen

IKEA-USA.com/kitchen

Recipe Index BRUNCH 62

Tomato Grits with Fried Eggs

182

Olympic Rings Bagel Bar

Fruit Torches

SOUPS 74

Green Gazpacho

Vegetable Gazpacho

Watermelon Gazpacho

Summer Vegetable Soup with Andouille

BURGERS, HOT DOGS AND SANDWICHES 56

178

Bacon Cheeseburgers with Spicy Mayonnaise

Cheesy Hot Dogs with Pickle-Pepper Relish

Sausage-and-Peppers Corn Dogs

101

110

174

Monkfish “Lobster” Rolls

Hoisin Barbecue Pork Sandwiches

Pulled Pork Sliders with Spam and Tropical Slaw

Check out 50 bonus recipes on page 128!

MEAT AND POULTRY 152

112

121

Peppered Beef Tenderloin with Bacon-Onion Jam

Steak with Cherry Tapenade

Steak Fajitas with Onions and Peppers

150

Cola Barbecue Ribs

Slow-Cooker Chipotle Ribs

102

Lemon Chicken with Shishito Peppers

Chicken-Watermelon Tacos

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JULY/AUGUST 2016

106

104

Steak Salad with Tomato Vinaigrette

Spiced Beef Patties with Couscous

Grilled Pork and Ratatouille

102

160

157

101

Panzanella Bread Bowl

Grilled Caribbean-Spiced Turkey with Plum Chutney

Grilled Parmesan-Garlic Chicken Wings

Grilled Spiced Chicken and Plums

106

122

170

Chicken Egg Rolls with Broccoli Slaw

Chicken Fajitas with Summer Squash

Crispy Fried Chicken and Onions

Contents

FISH AND SEAFOOD

VEGETARIAN DINNERS

142

158

Grilled Tuna with Romesco Sauce

Swordfish Kebabs with Mint Pesto

Mahi Mahi with Peach-Cucumber Salsa

Vietnamese Grilled Salmon

174

Tuna Poke

Spicy Shrimp-Tomato Ceviche

122

Tomato-Cauliflower Curry with Corn

California Salad with Hard-Boiled Eggs

Shrimp Fajitas with Mushrooms and Corn

Make pizza on the grill in 30 minutes!

Vegetarian Jambalaya

PASTA AND PIZZA 66

Rigatoni with No-Cook Tomato Sauce

104

110

112

Penne with Vodka Sauce and Mini Meatballs

Mac and Cheese with Broccoli and Tomatoes

Angel-Hair Pasta with Shrimp and Greens

Grilled White Pizza with Fennel Salad

114

Pierogi Picnic Salad

VEGETABLES AND SIDES 39

Grilled Vegetables

Tomato and Shishito Stir-Fry

Grilled Lemon-Pepper Corn

Blistered Snap Peas

114

170

178

Peach Caprese Salad

Quick Pickles

Patriotic Potato Salad

Salad on a Stick

DRINKS AND DESSERTS 76

LATE-NIGHT SNACK: LEVI BROWN.

Black Cherry Vodka with Smoked Ice Cubes

178

Watermelon Limeade

Smoked Negroni

Stars-and-Stripes Gelatin

182

174

170

Mezcal Sunrise

Gold-Medal Caipirinhas

Blue Lagoon Cocktails

Spiked Sweet Tea

165

167

178

184 Cover Recipe

Vanilla Semifreddo with Raspberry Sauce

Red, White and Blue Icebox Cake

Brownie–Cotton Candy Sundaes

Mile-High Ice Cream Cake

JULY/AUGUST 2016

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FOOD NETWORK MAGAZINE

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

DINNERS UNDER 500 CALORIES

SWEET ON

Try these light meals from our Weeknight Cooking section.

GREENS

SUMMER VEGETABLE SOUP WITH ANDOUILLE

CALIFORNIA SALAD WITH HARD-BOILED EGGS

page 92

page 94

CALORIES: 390

CALORIES: 410

Vegetarian JAMBALAYA

ANGEL-HAIR PASTA WITH SHRIMP AND GREENS

page 96

page 112 CALORIES: 460

Here’s more great news about eating greens: Researchers have discovered that the sugar sulfoquinovose, found in leafy greens such as spinach, arugula and kale, promotes digestive health. The sugar fuels healthy gut bacteria, which crowd out the bad bacteria. Use leafy greens for the pestos in the booklet on page 128 (see numbers 12, 13, 14, 15 and 30).

CALORIES: 420

HAVE SECONDS! Two breakfasts are better than none: A new study tracking almost 600 middle schoolers found that students who ate two breakfasts a day didn’t gain any more weight than students who ate one, whereas kids who skipped breakfast (or ate it irregularly) were twice as likely to be obese. Try our bagel bar on page 182 as a fun breakfast—first or second!

This pesto is made with kale!

We ORGANICS! Splurging on organic meat and milk could be good for your heart: These foods have more heart-healthy omega-3 fatty acids than their nonorganic counterparts, a recent study found. This is likely because the animals tend to eat grass, which is higher in omega-3s than grain. Try going organic with meat recipes such as these:

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

Grilled Pork and Ratatouille page 104

with Bacon-Onion Jam page 152

Steak with Cherry Tapenade page 112

LIFE IS A SPORT. WE ARE THE UTILITY. BE UNSTOPPABLE.

Contents

Star Search Find your favorite Food Network celebs in this issue.

Donatella Arpaia Iron Chef America pg. 48

Anne Burrell Worst Cooks in America; Secrets of a Restaurant Chef pg. 26

In the Chef Olympic Games, what would you medal in?

Gabriele Corcos Extra Virgin (on Cooking Channel) pg. 72

“Either the Barbecue Triathlon (forage, fix, feast!) or the Beer Shot Put.”

Haylie Duff The Real Girl’s Kitchen (on Cooking Channel) pg. 73

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Big Bite pg. 26

Ina Garten Barefoot Contessa pg. 164

Katie Lee The Kitchen; The Kitchen Sink; Beach Bites with Katie Lee (on Cooking Channel) pg. 135

Debi Mazar Extra Virgin (on Cooking Channel) pg. 72

Damaris Phillips Southern at Heart pg. 26

Aarón Sánchez Chopped; Taco Trip (on Cooking Channel) pg. 26

Michael Symon Burgers, Brew & ’Que; Iron Chef America; Symon’s Suppers (on Cooking Channel) pg. 26

Geoffrey Zakarian Cooks vs. Cons; Chopped; Iron Chef America; The Kitchen; The Kitchen Sink pgs. 14, 73

“Pizza-Eating Marathon.”

“Croquet Tea Party! I would take the gold in serving finger sandwiches and sweet tea while earning bonus points for outrageous hats and gloves!”

Name This Dish! May Contest Winners 12

Enter our new

RUNNERS -UP

B-L-SEA

FOOD NETWORK MAGAZINE

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Kristie Wilburn-Wren Frisco, TX

JULY/AUGUST 2016

A Booze Bouche Geralyn Cole Lynn, MA

Lettuce Eat Shrimp Melissa Austin Thomasville, NC

Hook, Brine & Sinker Amy Barnett Albemarle, NC

COLORING CONTEST! See page 204 for details.

FOOD PHOTO: RALPH SMITH.

“Butchering and Cooking Meat.”

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Star

Eyeglasses “I’ve been in New York City for 36 years and have kept all the glasses that I’ve gotten during that time. I have maybe 25 pairs—and I rotate them. I’m in the studio about 100 days a year and I like to mix up my glasses.” Manhattan frames, $475; E.B. Meyrowitz and Dell, 212-575-1686

“I never saw my dad in anything but a shirt and tie—even in the heat of summer. So I got some of my sense of style from him. He always said, ‘Dress for the job you want, not the job you have, ’ and when I’m at work, I wear a blazer—then take it off and put on a chef’s jacket over my shirt and tie.” London blazer, $1,100; paulsmith.co.uk

Skincare “I use a lot of products: Crème de la Mer moisturizing lotion, Remède exfoliant…and when I’m traveling, I take Kiehl’s. The first time my wife, Margaret, and I went away together, we had his and her sinks and I probably had 50 or 60 products laid out— I wish I were joking. She knew what she was getting into.” Men’s Starter Kit, $43; kiehls.com

Star

Hair

Geoffrey akarian

“I don’t own a car, but if I were to own one, it would be the Rolls-Royce Silver Shadow. It’s not pretentious—it’s just a great car. Even with my restaurant Georgie in Beverly Hills, I still won’t get a car. I can always rent one.” Los Angeles chauffered rental, $125 an hour; rollslivery.com

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

The famously dapper host of Cooks vs. Cons and The Kitchen tells us how a chef comes to own 25 pairs of eyeglasses—and why he’s always dressed to impress.

“Yes, I do own and wear jeans. I like 7 for All Mankind, and one day I’m going to buy a pair of Kiton jeans, but I can’t quite yet bring myself to part with a thousand dollars for them.” Foolproof Paxtyn jeans, $189; 7forallmankind.com

gym. I work out with Noam Tamir at TS Fitness, and he has me do rowing, Pilates, the elliptical. Working out is the most devastating thing I do each day—but when I’m done, I feel great.” Classic Leather Suede, $70; reebok.com

GLASSES: JEFF HARRIS/STUDIO D. ROLLS-ROYCE: ALAMY.

“I started going gray in my mid-30s. I dyed it once or twice, and I hated it. I don’t mind the gray—honestly, I’m just happy I still have hair. I’ve been going to this French barber, Martial Vivot, for years; I use all his products.” Hair Paste, $30; martialvivot.com

Find these party lights on page 34.

Editor in Chief Maile Carpenter Creative Director Deirdre Koribanick Executive Editor Rory Evans Managing Editor Robb Riedel Food Director Liz Sgroi Photo Director Alice Albert

Editorial

Art

Photography

Copy

Features Editor Jessica Dodell-Feder

Art Director Ian Doherty

Photo Editor Kathleen E. Bednarek

Copy Chief Chris Jagger

Deputy Art Director Steven Barbeau

Associate Photo Editor Brendan Gauthier

Associate Art Director Dorothy Cury

Assistant Photo Editor Morgan Salyer

Assistant Art Director Rachel Keaveny

Intern Andrea Edelman

Senior Editors Ariana R. Phillips, Yasmin Sabir Home Editor Erica Cohen Senior Associate Editor Sarah Weinberg Online Editor T.K. Brady Assistant Editor Ana Rocha Editorial Assistant Lauren Masur

Food Network Kitchen

President David Carey President, Marketing & Publishing Director Michael Clinton

Executive Culinary Producer Jill Novatt Test Kitchen Director Claudia Sidoti

Publishing Consultants Gilbert C. Maurer, Mark F. Miller

Recipe Developers Melissa Gaman, Ginevra Iverson, Stephen Jackson, Amy Stevenson

Editorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine

Recipe Developer/Nutritionist Leah Trent Hope Recipe Tester Vivian Chan

PRINTED IN THE U.S.A.

Director, Culinary Product Development Mory Thomas

Scripps Networks

Intern Helen Munoz

Chief Programming, Content & Brand Officer Kathleen Finch

Published by Hearst Communications, Inc., a unit of Hearst Corporation 300 West 57th Street New York, NY 10019

Senior Vice President & General Manager, Consumer Products Ron Feinbaum

President & Chief Executive Officer Steven R. Swartz

Senior Vice President, Network Marketing & Creative Services Shannon Driver

Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr.

Editorial Director Ellen Levine

●

Associate Managing Editor Heather DiBeneditto

Hearst Magazines Division

Senior Vice President, Culinary Katherine Alford

FOOD NETWORK MAGAZINE

Copy Editor David Cobb Craig

Digital Imaging Specialist Tony Ecanosti

Interns Michelle Cohen, Herrine Ro

Research Editor Linda Fiorella

JULY/AUGUST 2016

™

Why I

Vice President, Publisher and Chief Revenue Officer Vicki L. Wellington Associate Publisher, Integrated Marketing Peggy Mansfield

Associate Publisher Wendy Nanus

General Manager Salvatore Del Giudice Vice President, Group Consumer Marketing Director Rick Day

Advertising

Advertising Production

NEW YORK Executive Account Directors Diane Anderson, 212-484-1459 Shelley Cohn, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463

Group Production Director Chuck Lodato

Sales Development Director Deborah Maresca, 212-484-1431 Business Manager Celeste Chun

“When I finally got pregnant, everything changed.

Sales and Marketing Coordinator Andrew Maitner Sales Assistant Jessica Molinari

I became very aware of what was in my food, and also in the personal products I used. That’s when I discovered Tom’s.”

MIDWEST Advertising Director Amy Mehlbaum, 312-984-5117

BEV, 40 • MOM OF TWINS

Premedia Manager Laura De Young

Marketing Executive Director, Integrated Marketing Barrie Oringer Associate Directors, Integrated Marketing Mollie B. Englander, Mark B. Herman Senior Manager, Integrated Marketing Steven C. Marinos Executive Director, Events and Partnerships Julie Mahoney

Executive Account Directors Hillary Morse, 312-251-5352 Pam Thompson, 312-251-5342

Associate Events Manager Jacquie Romano

Sales Assistant Sara Hall, 312-251-5367

Director, Marketing Research Moira Smith

DETROIT Red Media Services Jani Berger, 313-574-5726 LOS ANGELES Leighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Sales Planner, 310-664-2821 TEXAS Wisdom Media 214-526-3800 Jennifer Walker, Lynn Wisdom PACIFIC NORTHWEST Poppy Media Meghan Tuohey, 415-990-2825 SOUTHEAST, MEXICO AND TRAVEL DIRECTOR McDonnell Media, Inc. 888-410-5220, Erin McDonnell NEW ENGLAND Brett Sylver, 212-484-1444 HAWAII Lola A. Cohen, Account Manager, 808-282-1322 HEARST DIRECT MEDIA Christine L. Hall, VP, Hearst Direct Media Gina Stillo, Account Manager, 212-649-2934

Group Production Manager Julie Bosco

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Corporate Research Manager Emma Chapman

Creative Services Creative Director Kevin Longo Art Directors Jonathan Alvis, Ilene Singer

Public Relations Executive Director of Public Relations Nathan Christopher Director of Public Relations Lauren Picciano Senior Manager of Public Relations Jillian Sanders

Subscriptions Please contact customer service at service.foodnetworkmag.com or write to: Customer Service Department Food Network Magazine PO Box 6000 Harlan, IA 51593 Or call toll-free: 866-587-4653 Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

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Editor’s Letter

Themes Themes come true come true

During the past year, my daughters have been to a dance party, a jungle party, a robot party, a pajama party, an American Girl party, an ice cream party, a cupcake-making party, a chocolate-making party, a painting party and a Taylor Swift rock-star party. In that same amount of time, I have been to exactly one theme party: a Southern brunch, and it was in our office conference room. I need more theme parties in my life. We all do, really, because as every kid knows, a party is much more fun when you can design a table and your food (and maybe even your outfit) around one idea. My older sister threw a surprise luau for my 16th birthday and I remember it like it was yesterday: The boys were in Hawaiian shirts, the girls were wearing leis. The lawn was dotted with tiki torches. We ate pork and pineapple and drank tropical mocktails. It was a huge success but for one small glitch: Because it was a surprise party and because this was the ’80s, I was wearing zipper-covered jeans, a giant white men’s button-down, and a blue bandana in my hair, so I looked like I got lost on my way to a Madonna party. I called my parents to dig up some photos recently, but all they could find were pictures of my sister looking amazing as the host in a sarong she fashioned out of a robe. (Note to theme-party planners: Make sure to tell everyone the dress code.)

Maile Carpenter Editor in Chief @MaileCarpenterr

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

Hawaiian Ruffled Simulated Silk Flower Leis, $9.50 for 12; amazon.com

LEIS: JEFF HARRIS/STUDIO D. CARPENTER: TRAVIS HUGGETT.

When we were choosing the themes for this issue’s party section, I of course voted for a luau (see page 172). We also put together a Fourth of July bash, a backyard carnival and an Olympics brunch—with bagels topped in the colors of the Olympic rings, because that’s the sort of ridiculous thing you can do when you throw a theme party. We stopped short of providing dress-up ideas, but if you’re so inclined for a summer luau, you can buy these leis online for less than a dollar each. My birthday is in August, so I ordered a dozen, just in case.

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Calendar SUN

MON

TUE

WED

THU

FRI

SAT

Celebrate

uly Happy Fourth!

maple soda: Stir 1 tablespoon maple syrup and a dash of vanilla extract into cold seltzer.

Malted milk was first sold 130 years ago

icebox cake) on page 167.

powder and into softened vanilla ice cream; freeze.

of skewered marshmallows in water, then in sugar. Brûlée with a kitchen torch.

Worcestershire sauce and

Man first stepped on the moon today sugar cookies: Use cut out crescents in different sizes; frost with royal icing.

Try a new weeknight dessert: frozen cherries and cream. Puree 12 ounces frozen cherries with ¾ cup half-and-half

Guy Fieri won Food Network Star 10 years

looking for a great gift? Give a subscription to Food Network Magazine at foodnetwork.com/gift

at 9 p.m. ET.

FOOD NETWORK MAGAZINE

TGIF! Whip up a tropical cocktail: Blend 2 cups pineapple and ¼ cup each lime juice and vodka with ice.

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JULY/AUGUST 2016

ICEBOX CAKE, MARSHMALLOW, MOON COOKIES, FROZEN CHERRIES AND DEVILED EGG: JEFF HARRIS/STUDIO D; FOOD STYLING: JASON SCHREIBER. ICE CREAM AND FRENCH FRIES: LEVI BROWN. MAPLE SYRUP: LARA ROBBY/STUDIO D. TROPICAL COCKTAIL: SARAH ANNE WARD. FLAGS, BAGUETTE AND ICED COFFEE: GETTY IMAGES.

Host a brunch and serve Bloody Mary deviled eggs: Top with sliced cherry

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hydrating care for the thirstiest hair. silky formula

wi th the es sence of coconu t water a nd va nilla milk

FIN N D YOUR BLE END

# W HO OL EB B L E N DS garnierwholeblends.com

Calendar

August SUN

MON

TUE

WED

FRI

SAT

The Olympics start tonight. Make Brazilian-style popcorn: Drizzle hot popcorn with sweetened condensed milk and toss to coat. until golden.

some at the

will be served today at Burger Fest in Seymour, WI— “Home of the Hamburger.” Have your own (smaller) one. (See page 56.)

batter into the

Turn dessert into a milkshake: Soak 1 crumbled biscuit

a breakfast peach crisp: Sprinkle peach halves with brown sugar; broil cut-side up 3 minutes. Top with Greek yogurt and granola.

with 1 pint vanilla strawberries. Top

Hawaii became the 50th state on this day in 1959. Make lava cakes: Pour brownie batter into muffin cups; press a frozen truffle into each before baking. Serve warm.

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

Make the most of little garden tomatoes: Skewer and dip in sour cream. Top with Cotija cheese, chili powder, lime juice

WATERMELON WAFFLE, TOMATO AND TRAIL MIX: JEFF HARRIS/STUDIO D; FOOD STYLING: JASON SCHREIBER. FUNNEL CAKE: RYAN DAUSCH. BURGER AND HOT DOG: LEVI BROWN. MILKSHAKE: CHARLES MASTERS. CORN: KATE SEARS. SUNFLOWER, PEACH, HIBISCUS AND SUNDAE: GETTY IMAGES.

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Letters

You Asked... Food Network stars answer your burning questions.

Beth McLaughlin via Instagram

Every time I make shrimp and grits, it’s a little bit different. The one constant is Weisenberger Mill grits—they’re delicious and made here in Kentucky. I cook the grits with stock and finish them with cream. Then I season them according to my mood. You can find one of my recipes at foodnetwork.com/ bakedgrits.

Guy, of all the burger joints you’ve been to, which is your favorite? Nick Parks Quakertown, PA

Nick, that’s like asking, “What’s your favorite song?” It’s impossible to choose just one. A place is not just about the burger, it’s about the energy. I’d say Guy’s Burger Joint, but if I had to pick another spot, one of my faves is Hodad’s in San Diego—for a lot of reasons. We lost the owner, my buddy Mike Hardin, last year.

—Damaris Phillips

—Guy Fieri

Aarón, do you have a basic spice blend that you use to prepare steak? Or do you prefer not to use any spices in order to bring out the full flavor of the beef? Meg Martin Liverpool, NY

When it comes to steak, I don’t bother with spice blends. Salt and pepper is all you need!

Michael, do you ever just crave something simple and ordinary—like a peanut butter sandwich or grilled cheese? If so, what do you want? Lisa Mednick San Jose, CA

I really like grilled Nutella and banana sandwiches. I can’t get enough of them! —Michael Symon

—Aarón Sánchez

michael’s go-to sandwich: nutella and banana

Anne, what’s a quick and easy late-night snack? Christina Hallberg Germantown, MD

Carbonara—pasta with pancetta, eggs and cheese—is a cinch. You can whip it together very quickly, and it really satisfies those latenight munchies. Get my recipe at foodnetwork.com/ annescarbonara. —Anne Burrell

The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.

Have a question fo ra Food Netwo rk star? Write to us foodnetwork at .com/ magazine.

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

SANDWICH PHOTO: JEFF HARRIS/STUDIO D; FOOD STYLING: JASON SCHREIBER.

Damaris, what is your favorite shrimp and grits recipe?

southern charm

Nothing brings people together like good old Southern cooking and no one serves up summer like Food Network. From sipping sweet tea out of retro-inspired glasses to serving warm peach cobbler in perfectly portioned bowls, we have everything you need to make your backyard gathering a hit. Now bring on the barbecue (and don’t forget the napkins)!

Shop the collection and bring down-home charm to your next get-together by searching “Food Network Summer” at Kohls.com.

southern comfort with all the fixin's We’re taking southern hospitality to the next level with these revamped classics. They’ll be sure to wow at your next family gathering or backyard barbecue. tangy southern

pulled pork sliders

bourbon and peach

cobbler

pasta salad with grilled asparagus, pimento and feta

take a sip of

summer

Food Network has glasses galore for all your summer entertaining needs.

Shop by searching “Food Network Summer” at Kohls.com

southern comfort with all the fixin's We’re taking southern hospitality to the next level with these revamped classics. They’re sure to wow at your next family gathering or backyard barbecue.

pasta salad with grilled asparagus, pimento and feta

tangy southern pulled pork sliders 1/4 cup smoked Spanish paprika 1/4 cup packed dark brown sugar 1 tablespoon garlic powder 1 tablespoon dry mustard powder 1 tablespoon onion powder

1 pound fusilli pasta Kosher salt and freshly ground black pepper 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 bunch medium asparagus (about 1 pound) Zest and juice of 1 lemon One 4-ounce jar sliced pimentos, drained and chopped into bite-size pieces 1 cup crumbled feta cheese (about 4 ounces) 3/4 cup chopped fresh dill

Kosher salt One 5- to 7-pound bone-in pork shoulder 1 cup apple cider vinegar 12 mini potato buns Coleslaw, for serving

Set an oven rack in the lowest position and preheat the oven to 300 degrees F.

Prepare a grill for medium-high heat. Cook the pasta in well-salted boiling water according to the package directions for fully cooked (not al dente). Drain the pasta, rinse under cold water to stop the cooking and toss with 1 tablespoon olive oil. Set aside. Meanwhile, snap the woody ends off the bottoms of the asparagus and toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Grill, turning occasionally, until charred and tender, about 4 minutes. Transfer to a Food Network CookingGreen Bamboo Cutting Board and cut into bite-size pieces. Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some pepper and the remaining 1/2 cup olive oil in a large bowl. Add the pasta, asparagus, pimentos, feta and dill, and toss to combine. Let stand 30 minutes at room temperature before serving in a serving bowl. Yield: 6 to 8 servings Total Time: 1 hour

Combine the paprika, brown sugar, garlic powder, mustard powder, onion powder and 2 tablespoons salt in a small bowl. Evenly rub half the spice mixture over the pork in a large bowl. Set the remaining spice mixture aside. Place the pork skin-side up in a large Food Network 5.5-qt Enameled Cast-Iron Dutch Oven or roasting pan. Roast, covered, until the meat is falling apart and easily pulls away from the bone, 4 to 5 hours. Let the pork rest, covered, for 30 minutes. Shred the pork using 2 forks and mix with the juices in the bottom of the pot. Bring the cider vinegar to a simmer in a small pot over medium heat and add the reserved spice mixture. Simmer until the sugar is dissolved, about 1 minute, then pour over the pork. Mix well to combine. Serve the warm pulled pork on the buns with the coleslaw on a serving tray. Yield: 8 to 10 servings Active Time: 20 minutes Total Time: 5 hours 45 minutes (includes resting time)

bourbon and peach cobbler 12 tablespoons unsalted butter, plus more for the baking dish Two 16-ounce bags frozen sliced peaches (about 6 cups) 2 1/4 cups plus 1 tablespoon all-purpose flour 2/3 cup plus 1/2 cup sugar 8 tablespoons bourbon 1 1/2 teaspoons fine salt 1 tablespoon baking powder 3/4 cup half-and-half 1 large egg Vanilla ice cream, for serving Fresh mint sprigs, for serving Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9x13" baking dish. Use the Food Network 5-pc. Magnetic Measuring Spoon Set to measure and a spoon to combine the 1 tablespoon flour, 2/3 cup sugar, 4 tablespoons bourbon, 1/2 teaspoon salt and peaches in a medium bowl. Spread the mixture evenly in the bottom of the baking dish.

The Grandma Carmen

Georgia Peach Tea

The Arnold Palmer

Mint Julep Tea

A splash of OJ + an orange wedge

A little peach nectar + a few peach slices

Equal parts sweet tea + lemonade

A touch of bourbon + a few sprigs of mint

Whisk together the remaining 2 1/4 cups flour, 1/2 cup sugar and 1 teaspoon salt with the baking powder. Melt the butter in a medium bowl in the microwave, then cool slightly. Mix in the half-and-half, egg and remaining 4 tablespoons bourbon. Stir the butter mixture into the dry mixture and whisk until smooth. Drop tablespoon-size dollops of the batter over the peaches evenly, leaving some space between. Bake until the top is golden and a toothpick inserted into the cake part comes out clean, about 50 minutes. Serve the cobbler warm with vanilla ice cream and fresh mint sprigs in a bowl. Yield: 6 to 8 servings Total Time: 1 hour 15 minutes

In the Know PHOTOGRAPH BY

JEFF HARRIS

Convention Wrap-Up If this year’s presidential race has left a bad taste in your mouth, a new treat from Washington, DC–based chocolatier Harper Macaw might be the fix: The (Very) Political Collection of candy bars includes conversation starters named Tea Party (with Earl Grey tea), Taxation Without Representation, Filibuster, and Flip-Flopper— plus Red State and Left Wing bars so you can bite into the opposition during this summer’s conventions. $9 for one bar; harpermacaw.com

JULY/AUGUST 2016

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FOOD NETWORK MAGAZINE

Where will color take you? Ask Sherwin-Williams and discover a new world of color with the very best paint. Visit a store or sherwin-williams.com/color.

In the Know

Food News Get he Picture

HERE’S ’ THE SCOOP Postal workers will deliver ice cream along with the mail this summer: The USPS has released new stamps featuring banana splits, sundaes and cones. Just don’t lick them—the stamps are self-adhesive.

You can’t eat in the galleries of New York City’s Metropolitan Museum of Art, but you can get a little closer to the food on the walls: The ArtSmart tour company is offering a two-hour Feast Your Eyes tour that focuses on 25 of the museum’s food-and-drinkfilled works and explains their cultural significance—like the fact that 17th-century European centerpieces were probably used for drinking games. $400 for a group of five; artsmart.com

TAKE A STAND

A new size!

Bigger is not necessarily better in the world of kitchen appliances: In 1919, KitchenAid’s first stand mixer came with a huge 10-quart bowl (twice the size of the one on a tilt-head model today). Now, almost 100 years later, the company is going mini with a new 3.5-quart mixer (far right). It takes up 20 percent less counter space and is more than six pounds lighter than the 5-quart model. The best news for culinary nerds: The engine is just as powerful. $400; kitchenaid.com

JULY/AUGUST 2016

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In the Know

GO SOLO! This year, the Solo Cup Company, makers of the iconic red cup, turns 80. Time to break out some party gear!

buying something for your kitchen: When you

Red Party Bowl $8; mricebucket.com

IF YOU’RE TRYING TO EAT LESS, YOU MIGHT WANT TO COVER YOUR EYES:

In a recent study, participants who wore blindfolds as they ate consumed 9 percent less than people who could see their food. SOURCE: FOOD QUALITY AND PREFERENCE

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Flour Power Some pastry chefs are buzzing about CoffeeFlour, a naturally caffeinated flour made from coffee cherries. When baked into pastries, the caffeine delivers antioxidants (just like a cup of joe) and a gradual boost of energy without the crash. The flour is also available to home cooks. $9 per pound; marxpantry.com

String Lights $12; partyswizzler.com

Backpack $60; redcupliving.com

$3 for 20; vat19.com

APRON, STRING LIGHTS, SHOT GLASSES AND FLOUR: MARKO METZINGER/STUDIO D. BURGER: STEVE GIRALT.

than on it, you get a better burger, says the James Beard Foundation. The organization is recruiting about 500 chefs nationwide to offer mushroom-blend burgers on their menus, arguing that the mix is better for the planet (plus lower in calories and cheaper). Find participating restaurants at jamesbeard.org/blendedburgerproject.

In the Know

What America Drinks Food Network fans spill their preferences.

LEMONADE

POP 21% COKE 13% SOFT DRINK 8%

ICED TEA?

SODA

58%

55 % Iced tea 25%

Arnold Palmer

DIET SODA? (25% Love-hate it) favorite classic Soda

38% Cola

FOOD NETWORK MAGAZINE

Lemonade

HAVE 4 OR MORE % KINDS OF DRINKS

Afternoon Pick-Me-Up COFFEE

35% CAFFEINATED SODA 16% SMOOTHIE 5% ENERGY DRINK

DAILY DRINK BUDGET

3% SPEND MORE THAN $10 A DAY ON DRINKS OUTSIDE THE HOME!

●

CUBES

20% 3% Crushed Chewy Disks nuggets

You call this:

WHAT’S IN YOUR FRIDGE?

44 % ICED

18% Ginger ale 17% Dr Pepper 14% Root beer 9% Lemon-lime 4% Orange

43%

20%

DO YOU LIKE

56% NO 19% YES

FAVORITE ICE SHAPE

JULY/AUGUST 2016

56% Kool-Aid 32% Punch 11% Juice 1% Bug juice

YOU LIKE YOUR WATER...

STILL 76%

SPARKLING 18% DON’T LIKE WATER 6%

GLASS WITH LEMON: LEVI BROWN. ICE CUBE AND DISK: JONATHAN KANTOR. CRUSHED ICE, PITCHER, COFFEE, COLA AND CAN: GETTY IMAGES. CHEWY NUGGETS ICE: SHUTTERSTOCK.

You call this:

C R A F T ME E T S C OL D

BOLD & BAL A NCED

SWEE T & CRE A M Y

IN STORES NOW

GRILLED CORN AND HEIRLOOM TOMATO SALAD 3 ears of corn on the cob 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 2 cups small heirloom tomatoes, chopped 1/2 medium red onion, diced 1/4 cup basil leaves, roughly chopped Reynolds Wrap® Non-Stick Foil For the dressing: 1/4 cup olive oil 2 tablespoons vinegar 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper DIRECTIONS

2 BRUSH corn with olive oil. Sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob. 3 TOSS corn, tomatoes, onions and basil. 4 WHISK together all dressing ingredients. Add to salad and toss. Serve immediately.

reynoldskitchens.com @reynoldskitchens

1 PREHEAT grill to medium heat. Place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.

COOKING

SCH OL O

In the Know

Grilling Vegetables 101 Learn how to prep and cook veggies for your next cookout.

Baby Bok Choy bottoms.

and cook over

PREP: Halve through the core. Soak in water 5 to 10 minutes or spritz with water. GRILL: Cook over medium-high indirect heat until marked and tender, 3 to 5 minutes.

Bell Peppers or Poblanos PREP: Halve and remove the seeds and membranes. GRILL: Cook over medium direct heat until marked and softened, 2 to 3 minutes per side.

3 to 5 minutes. (If grilling thick the grill.)

Broccoli or Cauliflower PREP: Cut into florets; soak in salted water 5 to 10 minutes. GRILL: Put in a grilling basket and cook over medium-high indirect heat, turning,

FOOD PHOTOS: JEFF HARRIS/STUDIO D; FOOD STYLING: JAMIE KIMM.

Corn

Tips and Tricks

Broccolini

● Toss your vegetables with

PREP: Trim the woody bottoms.

olive oil or melted butter and season with salt and pepper before grilling. ● Some vegetables are best cooked over indirect heat— not right over the flames. If a recipe calls for indirect grilling, bank the coals to one side or turn off half the burners. ● Use a grilling basket for small vegetables. If you don’t have one, place a wire cooling rack on the grill grates.

GRILL: Arrange the broccolini perpendicular to the grill grates and cook over medium-high indirect heat, turning, until marked and tender, about 5 minutes.

Eggplant

Fennel

PREP: Slice into ¾-inch-thick rounds.

PREP: Cut off the fronds; slice the bulb into quarters or small wedges.

GRILL: Cook over medium-high indirect heat until marked and softened, 3 to 4 minutes per side.

GRILL: Cook over medium-high indirect heat, turning, until marked and tender, 12 to 15 minutes.

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FOOD NETWORK MAGAZINE

In the Know Onions PREP: Slice into ¾-inch-thick rounds, keeping the rings together. GRILL: Cook over medium-high indirect heat until marked and tender, 5 to 7 minutes per side.

Portobello Mushrooms

Romaine

PREP: Remove the stems.

PREP: Keep whole or halve through the core. Soak in salted water 5 to 10 minutes or spritz well with water.

GRILL: Cook cap-side down over medium direct heat, covered, until tender, 5 to 10 minutes.

GRILL: Cook over medium-high direct heat, turning often, until just wilted, 5 to 7 minutes.

Shishito Peppers

Zucchini

PREP: Put in a grilling basket or thread onto skewers. (If using wooden skewers, soak in water for 20 minutes first.)

PREP: Cut into halves or thirds lengthwise. GRILL: Cook over medium-high

GRILL: Cook over high direct heat, turning, until blistered, 3 to 5 minutes.

WRAP IT UP

RA EXT IT D E CR

Toss 1 pound thin carrots with olive oil and salt on a large sheet of foil. Form into a packet, leaving room for steam. Grill over medium direct heat until tender, 15 to 20 minutes.

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

Grill over medium indirect heat until tender, 45 minutes to 1 hour. Slice off the top of the garlic and squeeze out the cloves. PRESENTED BY

Cut 1 pound beets into wedges; toss with olive oil and salt on a sheet of foil. Form into a packet, leaving room for steam. Grill over medium direct heat until tender, 30 minutes.

THE HOTTEST TOOL IN THE KIT

Try these brilliant-but-easy tricks from the pros and use Reynolds Wrap® Aluminum Foil to step up your game on— and off—the grill this summer.

Tips, tricks and hacks with Reynolds Wrap® Aluminum Foil

SMART PREP Add smoky flavor to your grilling: Create a foil packet for soaked wood chips and set on top of glowing coals or on the gas grill before preheating.

DRINKS FOR A CROWD Make an instant cooler to keep drinks chilled: Line a wheelbarrow or planter with foil and fill with ice. Wrap berries or cut fruit in foil and freeze for cocktails or smoothies (avoid acidic fruits like strawberries or citrus).

STYLISH SERVING Scoop ice cream into hollowed orange halves, wrap in foil and freeze for dessert.

For a great recipe with foil, head to FoodNetwork.com/Reynolds

In the Know

SUGAR,, SUGAR These three business owners are giving cotton candy a new spin.

Yasmeen Tadia Sugaire, Dallas Yasmeen Tadia’s cotton candy business grew thanks to her 6-year-old son, Zain: She was selling mini cotton candy ”Fluffpops” at local catered events, but he wanted a big, carnival-size portion. The result: A new line of 8-inch-tall puffs called Sugaire, made from flavored organic sugar. She sells the candy at events and at makeyourlifesweeter.com. “I love the faces kids make when they see it,” she says.

CloË Lane Bon Puf, Los Angeles At 18, Cloë Lane got a lifechanging Christmas gift: a cotton candy machine from her parents. She played around with it for a few months, adding Pop Rocks and other toppings, then after graduation started serving her creations at parties. Now 22, Cloë has expanded her line to more than a dozen flavors and sells them at big events like the Coachella music festival in California. This summer, she’s introducing packaged puffs at bonpuf.com— toppings included.

Sam O’Hare When you run a business in Orlando, you’re smart to pick a theme—it’s a city of theme parks, after all. Sam O’Hare went with a vintage airline concept when she quit her acting career and launched a cotton candy company, Sky Candy, in 2014 (skycandyorlando.com). She sells the treats from a retro bar cart at local candy stores and also caters events, with servers dressed as retro flight attendants and pilots. “We get e-mails from customers asking if we sell the costumes!”

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JULY/AUGUST 2016

YASMEEN TADIA: MUHAMMED ISMAIL. SAM O’HARE: BEVERLY BROSIUS.

Sky Candy, Orlando

Legacy. It’s not just a sedan. It’s a Subaru. ®

When the going gets treacherous you need more than just another pretty sedan. That’s when the 2016 Subaru Legacy shines. Subaru Symmetrical All-Wheel Drive sends power to every wheel simultaneously, for confidence and control in most weather conditions. And does it with an amazing 36 mpg.* Love. It’s what makes a Subaru, a Subaru.

The 2016 Legacy. Well-equipped at $21,745†

Subaru and Legacy are registered trademarks. *EPA-estimated hwy fuel economy for 2016 Subaru Legacy 2.5i models. Actual mileage may vary. †MSRP excludes destination and delivery charges, tax, title, and registration fees. Retailer sets actual price. 2016 Subaru Legacy 2.5i Limited pictured has an MSRP of $29,140.

new

FOR H PPY BODIES

™

with only 10 calories.

In the Know

Primp your These colorful finds will make you want to dine outside all summer.

JULY/AUGUST 2016

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FOOD NETWORK MAGAZINE

In the Know

RED

MARTINI BISTRO TABLE $119; hayneedle.com

HERCULES CHAIR Flash Furniture, $62; allmodern.com

POLKA DOT PILLOW $43 for two; target.com

YELLOW

DUNE CHAIR $253; fermobusa.com for stores

OTOMI EMBROIDERED PILLOW $50; potterybarn.com

ORANGE

COSTA TABLE $1,783; fermobusa.com for stores

MOSAIC TILED BISTRO TABLE

MARAIS A SIDE CHAIR

$399; westelm.com

$145; industrywest.com

UMUT GEOMETRIC PILLOW

BLUE

$63; overstock.com

MOSAIC BISTRO TABLE

CASBAH STACKING CHAIR

$449; crateandbarrel.com

$140; pier1.com

GRAPHIC LINKS PILLOW $79; williams-sonoma.com

BLACK

PALMER ROPE STACKING CHAIR

$562; potterybarn.com

MOROCCO DINING TABLE

CHECKERBOARD HEX PILLOW

$899; crateandbarrel.com

$55; wayfair.com

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

RESORT CHIC PEONY UMBRELLA From $1,195; frontgate.com

SAN NICOLA LANTERN

DIAMOND RED/WHITE RUG

$99; grandinroad.com

$328 for 6' x 9'; dashandalbert.com

AUTO-TILT MARKET UMBRELLA MEDITERRANEAN LANTERN

JOSEFINE RUG

TF Essentials, $92; wayfair.com

$319 for 5' x 8'; nuloom.com

$299; homedecorators.com

ST. KITTS JUMBO UMBRELLA International Caravan, $130; overstock.com

GLASS TEARDROP LANTERN

RAIN BURNT ORANGE RUG

$6; worldmarket.com

Surya, $260 for 5' x 8'; allmodern.com

PAGODA UMBRELLA

RED AND ORANGE LANTERNS: MARKO METZINGER/STUDIO D.

$200; pier1.com

PANELED GLASS LANTERN

PATCH WAVE RUG

$89; westelm.com

$329 for 5' x 7'; luluandgeorgia.com

ECLIPSE STRIPE UMBRELLA $599; cb2.com

SONOMA WICKER LANTERN

RENATA RUG

$35; kohls.com

$186 for 5' x 7'; birchlane.com

JULY/AUGUST 2016

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FOOD NETWORK MAGAZINE

In the Know

Star Kitchen PHOTOGRAPHS BY

DAVID A. LAND

As a longtime New Yorker, Donatella Arpaia always longed for the impossible: a big home kitchen. So when the restaurateur and frequent Food Network judge bought a Connecticut weekend house with her husband, Allan, a heart surgeon, she built giant kitchens—inside and out: “Our life here is outdoors,” says Donatella. “I’m always the one cooking, and I wanted to enjoy it.” Her first priority was to put in a pizza oven (a hit with her 4-year-old son, Alessandro) and to install professionalgrade Lynx appliances, including stovetops, sinks and an integrated trash can. Having a complete set-up outside allows her to entertain without frequent trips in and out of the house. She has enough to worry about when the couple hosts a party, especially when Allan is in charge of the guest list. “It starts off small,” she says, “and then my husband casually invites an extra 50 people!” 48

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Tile style Donatella picked neutral glass backsplash tiles that blend in with the surrounding stone. She loves how easy they are to clean.

HAIR AND MAKEUP: MARET ASARO.

Donatella Arpaia’s dream kitchen is right in her backyard.

Set in stone The “Donatella” engraving was a surprise from her husband. She couldn’t figure out why Allan had asked for a slab of stone above the oven, but she found out when he revealed that he had the mason chisel her name into it.

Bar station Allan’s favorite part of the kitchen is the bar and cocktail area, which includes an ice machine and wine fridge. Donatella jokingly refers to the cardiothoracic expert as the “doctor of mixology.”

Pizza for all Donatella’s son, Alessandro, loves sitting on the granite counter and prepping pies with his mom before she puts them into her wood-burning oven. “He makes a mess and ends up covered in flour,” Donatella says.

JULY/AUGUST 2016

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FOOD NETWORK MAGAZINE

In the Know

Italian accents Donatella and Allan wanted the space to feel like a villa on Lake Como, where they like to vacation, so they incorporated a pergola and columns into the bluestone patio.

Lake view It was the scenery that sold Donatella and Allan on the property. “We fell in love with the view,” she says of the Candlewood Lake landscape. “This is where we’re going to grow old together.”

Turn the page to get Donatella’s look.

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JULY/AUGUST 2016

PROMOTION

news feed

@foodnetmagpromo

PROMOTION

foodnetmag.com

ALL NEW PULL UP A CHAIR AT OUR TABLE Join the thousands of Food Network Magazine readers who have already become part of our free reader panel— Chef’s Table. As a panel member, you’ll have a chance to share your thoughts, test new products and win great prizes. Sign up today and enter for a chance to win a gift card valued at up to $250! Visit fnmchefstable.com to register.

NO CHILD SHOULD GROW UP HUNGRY IN AMERICA But one in ﬁve children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, afordable meals. You can help surround kids with the healthy food they need where they live, learn and play. Pledge to make No Kid Hungry a reality at NoKidHungry.org.

TRAVEL WITH THE BEST! Planning a trip? Can’t decide where to travel? Check out Food Network Magazine’s one-stop destination, which provides a taste of where you should travel next and the option to request more information. Get the scoop on our featured travel destinations, resorts, cruises and more! travel.foodnetmag.com

FOOD NETWORK & COOKING CHANNEL NEW YORK CITY WINE & FOOD FESTIVAL Don’t miss NYC’s biggest wine and food festival! Tickets now on sale for the Food Network & Cooking Channel New York City Wine & Food Festival on October 13–16. NYCWFF.org

and way more delicious!

Go to foodnetmag.com for the latest information on promotions, sweepstakes, travel, events and more.

In the Know

Get the Look Pick up some of Donatella’s finds for your own kitchen.

Donatella calls her style “rustic luxe”; she loves mixing aged wood, marble and metallics. Her copper serving tray is similar to this Artland Oasis Antique Copper Tray. $19; target.com

her outdoor upholstery, so she went with blue leopard-print cushions. This weather-resistant Nourison Leopard pillow has a similar pattern. $26; wayfair.com

The designer of Kefi, Donatella’s New York City restaurant, gave her a set of vintage cutting boards similar to this Footed Platte Cutting Board. She uses them for serving ribs and smoked meat. $65; grayworksdesign.etsy.com

scattered around the outdoor kitchen and living room areas. This Zinc Riley Hexagon lantern is a look-alike. $30; worldmarket.com

FOOD NETWORK MAGAZINE

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JULY/AUGUST 2016

TRAY AND CUTTING BOARD: MARKO METZINGER/STUDIO D.

rock

YOUR

HAS ARRIVED

A delicious trio of textures. Creamy gelato, luscious sauces and gourmet toppings. IT’S WAY BEYOND ICE CREAM.

VANILLA CARAMEL

RASPBERRY CHEESECAKE

CHOCOLATE FUDGE TRUFFLE

SALTED CARAMEL TRUFFLE

HAVE YOU EVER BREWED ICED TEA AT HOME? IT’S LIKE THAT.

Fun Cooking

FOOD STYLING: CHRISTINE ALBANO.

PHOTOGRAPH BY

JEFF HARRIS

Pop Goes the Watermelon! There aren’t many ways to improve on a cold slice of watermelon at a summer cookout, but we think we’ve found one: Dip it in Pop Rocks. Just spread Pop Rocks candies (we used green-apple flavor) in a shallow dish and press an edge of the watermelon in the candy. Serve it right away to make sure the pieces really crackle.

JULY/AUGUST 2016

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FOOD NETWORK MAGAZINE

Fun Cooking

Which side are

73 % BURGER BACON CHEESEBURGERS WITH SPICY MAYONNAISE ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

4 slices bacon 1½ pounds ground beef chuck 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper ½ cup mayonnaise 2 tablespoons Sriracha 1 tablespoon ketchup Vegetable oil, for the grill 4 thick slices cheddar cheese 4 sesame hamburger buns, split Shredded lettuce, for topping

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1. Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until browned and crisp, about 7 minutes. Transfer to a paper towel–lined plate to drain; break each slice in half. 2. Meanwhile, combine the ground beef, Worcestershire sauce, 1½ teaspoons salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form the mixture into four ¾-inch-thick patties.

Press your thumb into the center of each patty to make a ½-inch-deep indentation. 3. Combine the mayonnaise, Sriracha and ketchup in a bowl. Brush the grill with vegetable oil. Grill the patties until marked and cooked through, about 3 minutes per side; top each with a slice of cheese during the last minute of cooking and cover to melt. 4. Toast the buns cut-side down on the grill. Serve the patties on the buns; top with the spicy mayonnaise, bacon and lettuce.

you on?

Food Network fans reveal their cookout preference: burgers or hot dogs?

CHEESY HOT DOGS WITH PICKLE-PEPPER RELISH ACTIVE: 20 min l TOTAL: 1 hr 20 min SERVES: 4

cup apple cider vinegar teaspoons sugar teaspoon celery seeds teaspoon yellow mustard seeds cup finely chopped dill pickles cup finely chopped pickled yellow pepper rings 2 tablespoons finely chopped pimientos 1 tablespoon finely chopped pickled jalapeño peppers 1 tablespoon finely chopped fresh chives Kosher salt 4 hot dogs 4 top-split hot dog buns 2 tablespoons unsalted butter, melted 4 slices American cheese, quartered Ketchup and mustard, for topping

PHOTOS: LEVI BROWN; FOOD STYLING: JAMIE KIMM.

¼ 2 ¼ ¼ ½ ¼

1. Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapeños and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt. 2. Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes. 3. Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.

27 % HOT DOG JULY/AUGUST 2016

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FOOD NETWORK MAGAZINE

Make Brunch THIS SUMMER,

plan a brunch that puts fresh ﬂavor in the spotlight. With a “make-yourown” bagel bar, you’re free to enjoy your guests, too. Follow these tips and add your own ﬂair for a brunch that’s simply delicious.

S IDEAS, U O I C I L E D FRESH AND E R O M R O AUSA.COM F L R A . W W W GO TO

SERVE SIMPLE AND WHOLESOME

A FEAST FOR THE EYES

Try a delicious twist on classic fare with a bagel spread that delivers more ﬂavor with less than half the ingredients of common bagel spreads. Serve Arla Original Cream Cheese, loved for its distinct “farm to fridge” fresh taste. Made from only four simple ingredients—cream, milk, cheese culture and salt—Arla Original Cream Cheese is a naturally delicious spread that you’ll feel good about serving.

Let guests sample a number of Arla Cream Cheese varieties—from Arla Herbs & Spices or Arla Peppercorn to Arla Blueberry. Keep sides simple but colorful. Ripe blueberries, freshly sliced strawberries, kiwi slivers, or a dash of cinnamon or brown sugar enhance the fresh ﬂavor of Arla Cream Cheese. For savory options, oﬀer bowls brimming with red and yellow peppers, sliced tomatoes and red onions, chopped scallions, and crushed nuts.

Oﬀer a wide range of bagels— from sweet cinnamon raisin to savory everything—to satisfy any palate. And for a lighter alternative, include bagel crisps or crackers.

STANDOUT SIDES Visit your local farmers’ market and stock up on fresh fruits and veggies for just-picked, ﬂavorful sides. Slice fruit and serve veggies either lightly steamed or raw for crunchy accompaniments to your bagel bar.

Better taste. Fewer ingredients. Delicious Arla cream cheese is free from added hormones*, artificial flavors and preservatives. arlafoodsusa.com let in the goodness *FDA has determined that there is no significant difference between milk derived from rBST-treated and non-rBST treated cows.

5 OUT OF 5 TURKETARIANS AGREE. “MMMMMM.”

True Turketarians swear by Butterball , thanks to its delicious taste. That’s why they enjoy it every day with tasty options like our Butterball turkey smoked sausages. For tips, recipes, and more go to Butterball.com. ©2016 Butterball, LLC

Fun Cooking

All things

Tomato

Find some great new ways to use summer tomatoes. PHOTOGRAPHS BY

RYAN DAUSCH

TOMATO AND SHISHITO STIR-FRY ACTIVE: 20 min l TOTAL: 20 min SERVES: 4

ounces shishito peppers pint cherry tomatoes tablespoons vegetable oil scallions, finely chopped teaspoon minced peeled fresh ginger Kosher salt

FOOD STYLING: JAMIE KIMM; PROP STYLING: MARINA MALCHIN.

4 1 2 2 1

1. Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl. 2. Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and ½ teaspoon salt.

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l TOTAL: 1 hr 15 min l SERVES: 4 to 6 pounds large shrimp small red onion, thinly sliced

(Peruvian yellow pepper paste) teaspoon grated peeled fresh ginger clove garlic, grated medium heirloom tomato, chopped cup torn fresh cilantro Bring 2 inches of water to a boil in a large pot fitted with

Meanwhile, soak the red onion in ice water for 10 minutes;

the red onion, tomato and cilantro and toss. Refrigerate at least 30 minutes and up to 4 hours.

4 ¾

large plum tomatoes

4 4 1

slices bacon large eggs

doneness, 2 to 5 minutes. 3.

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A REFRIGERATOR FOR THOSE WHO CONSIDER PRECIOUS

Revolutionary storage. Chef-inspired design. Presenting the first-ever five-door refrigerator.

kitchenaid.com/discover

Organic pasta. Real Vermont white cheddar. And six other ingredients you can pronounce. Vermont White Cheddar Mac & Cheese. Feed Your Phenomenal.™

Fun Cooking

RIGATONI WITH NO-COOK TOMATO SAUCE ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

Kosher salt 12 ounces rigatoni pasta 1 pound beefsteak tomatoes ¼ cup extra-virgin olive oil 1 small clove garlic, grated 2 medium heirloom tomatoes, chopped 1 cup torn fresh basil

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1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside. 2. Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.

Fun Cooking

STEAK SALAD WITH TOMATO VINAIGRETTE ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6

FOR THE STEAK 2 teaspoons chili powder 2 teaspoons packed light brown sugar 1 teaspoon ground cumin 1 teaspoon smoked paprika 2 boneless New York strip steaks (about 1 inch thick; 1¼ pounds total) Kosher salt and freshly ground pepper Extra-virgin olive oil, for brushing 1 red onion, sliced into ½-inch rounds FOR THE VINAIGRETTE ½ cup cherry tomatoes Juice of 3 limes 2 teaspoons adobo sauce (from a can of chipotle chile peppers) 1 teaspoon honey ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper FOR THE SALAD 2 small heads Boston lettuce, leaves torn 1 avocado, diced 1½ pounds assorted heirloom tomatoes, cut into chunks ½ small jicama, peeled and julienned 1 cup crumbled queso fresco cheese ½ cup fresh cilantro 1. Make the steak: Preheat a grill to medium. Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl. Season the steaks with salt and pepper and rub with the spice mixture; set aside. 2. Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth. With the machine running, add the olive oil and puree until smooth. Season with salt and pepper. 3. Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, brush the red onion slices with olive oil; season with salt and pepper. Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes. Thinly slice the steak against the grain. Roughly chop the onion. 4. Assemble the salad: Divide the lettuce among plates. Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco. Drizzle with about half of the vinaigrette and sprinkle with the cilantro. Serve with the remaining vinaigrette.

PHOTOGRAPHS BY

This recipe channels a vegetable garden and makes us feel like we’re in the country even though we live in Brooklyn.”

—Debi Mazar and

Gabriele Corcos

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VEGETABLE GAZPACHO RECIPE FROM MY PERFECT PANTRY BY GEOFFREY ZAKARIAN. PUBLISHED BY CLARKSON POTTER/PUBLISHERS. WATERMELON GAZPACHO RECIPE FROM THE REAL GIRL’S KITCHEN BY HAYLIE DUFF. PUBLISHED BY ARRANGEMENT WITH RAZORBILL, A MEMBER OF THE PENGUIN RANDOM HOUSE COMPANY. COPYRIGHT © 2013 BY LITTLE MOON ENTERTAINMENT, INC.

GRE EN G

Fun Cooking

GREAT]

GAZPACHO GAZPACHO The stars dish out three takes on the ultimate summer soup. LEVI BROWN

HO C A P AZ

V CHO AZPA LE G TAB EGE

This gazpacho is super flexible. Swap out the red wine vinegar for balsamic or add a little honey at the end.”

The summery flavors of this soup go really well with spicy food, like hot chicken wings!”

FOOD STYLING: JAMIE KIMM.

—Haylie Duff

WA TER

—Geoffrey Zakarian

CHO A P AZ G LON E M

Fun Cooking TM

KNOW

MOUTHS DON’T WATER FOR

PROCESSED CHEESE.

Debi and Gabriele’s GREEN GAZPACHO ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 4

2 cups seedless green grapes 3 scallions, roughly chopped 1½ English cucumbers, peeled and cut into chunks 1 clove garlic 1 small bunch fresh parsley (leaves only) ½ avocado, cut into chunks ⅓ cup extra-virgin olive oil 3 tablespoons white wine vinegar Kosher salt and freshly ground pepper ¼ cup sliced almonds, toasted

1. Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add ¼ cup ice water and pulse again. Add more water if it is not at your desired consistency. 2. Season the gazpacho with 1 teaspoon salt and ¼ teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.

Geoffrey’s VEGETABLE GAZPACHO ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 4

In their eyes, the only cheese is 100%. It’s what makes mouths water. Taste buds happy. It gives grilled cheese inner glory. Sargento® Natural Cheese Slices. Always 100% real, natural cheese.

cups cored, seeded and diced ripe tomatoes (about 3 medium tomatoes) 1 cup seeded and diced Kirby cucumber (about 1 large cucumber) 1 cup chopped yellow or red bell peppers ½ cup halved seedless green grapes ½ cup fresh parsley, plus more for topping ¼ cup diced red onion 1 small clove garlic, smashed ¼ cup red wine vinegar ½ teaspoon ground cumin ¼ cup extra-virgin olive oil, plus more for topping ½ cup vegetable stock, plus more as needed Kosher salt and freshly ground pepper

1. Puree the tomatoes, cucumber, bell peppers, grapes, parsley, red onion, garlic, vinegar and cumin in a blender until almost smooth. With the blender running, pour in the olive oil in a slow, steady stream until the gazpacho is smooth. 2. Add ½ cup vegetable stock and blend again. If the gazpacho is too thick for you, add more stock until you achieve a consistency that you like. Season with salt and pepper and chill in a pitcher or bowl, about 1 hour. Drizzle each serving with olive oil and top with parsley.

Haylie’s WATERMELON GAZPACHO ACTIVE: 25 min l TOTAL: 1 hr 25 min l SERVES: 4

cups cubed seedless watermelon, plus more for topping 4 large heirloom tomatoes, chopped, plus more for topping 2 cloves garlic, minced 1 white onion, finely chopped (about 1 cup) 1 scallion, chopped 2 cucumbers, chopped, plus more for topping Juice of 2 limes 2 cups fresh cilantro, chopped 1 jalapeño pepper, seeded Sea salt and freshly ground pepper Crumbled goat cheese, for topping

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1. Place the watermelon, tomatoes, garlic, onion, scallion, cucumbers, lime juice, cilantro, jalapeño and 2 teaspoons each salt and pepper in a blender. Pulse a few times, but don’t overblend (I like my gazpacho chunky!). 2. Refrigerate the gazpacho until chilled, about 1 hour. Serve topped with more watermelon, tomatoes and cucumber, and goat cheese. Season with pepper.

Discover the diference at Sargento.com/natural-cheese

REAL CHEESE PEOPLE

BELIEVE THE ONLY CHEESE IS

100% REAL, NATURAL CHEESE.

51% vs. 100% American singles* are only required to contain 51% real cheese. And we all know mouths don’t water for half of anything. Try Sargento® 100% real, natural cheese slices.

*Pasteurized process cheese food

Fun Cooking

Holy Smokes! Fire up your happy hour with a smoky cocktail.

Fill an ice cube tray with water; add 1 drop liquid smoke to each cube and freeze until firm. Combine 2 cups chilled black cherry soda, ½ cup chilled vodka, the juice of 2 limes and a few dashes of chipotle hot sauce in a pitcher. Fill 4 glasses with the smoked ice cubes; pour in the cocktail and garnish with lime twists.

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LEVI BROWN

Combine 2 tablespoons each smoked salt and sugar on a plate. Rub the rims of 4 glasses with an orange wedge, then dip into the salt mixture. Fill the glasses with ice; add a pinch of smoked salt to the ice and swirl to combine. Combine ½ cup each Campari, gin and sweet vermouth in a liquid measuring cup; pour into the glasses. For garnish, char 4 wide strips of orange peel, one at a time, over a flame using tongs; drop 1 into each glass.

Combine 1 cup mezcal and 3 cups orange juice in a pitcher; pour into 4 tall ice-filled glasses. Add a dash of grenadine to each glass and garnish with orange slices and maraschino cherries.

FOOD STYLING: KAREN EVANS.

PHOTOGRAPH BY

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Fun Cooking

STAR PARTY OF THE

Show your stripes this Fourth of July with a patriotic gelatin dessert. PHOTOGRAPHS BY

LEVI BROWN

This is not your grandma’s gelatin mold: Each slice of this mod version has a blue star suspended in it. To make the flag dessert, all you need is a small star cookie cutter—and lots of gelatin. The project is as easy as boiling water (seriously!), but it takes time. Make sure you start early, or better yet, make it a day or two ahead. Turn the page for the how-to.

STARS-AND-STRIPES GELATIN FOOD STYLING: KAREN TACK.

ACTIVE: 2 hr l TOTAL: 6 hr l SERVES: 12 to 16

FOR THE BLUE STARS Cooking spray 3 3-ounce boxes blue gelatin 4 ¼-ounce packets unflavored gelatin 4 cups boiling water

FOR THE RED LAYERS 4 ¼-ounce packets unflavored gelatin 1 cup cold water 4 cups boiling water 4 3-ounce boxes red gelatin

FOR THE WHITE LAYERS 2 ¼-ounce packets unflavored gelatin ½ cup cold water 1 14-ounce can sweetened condensed milk 1½ cups boiling water

We used a 9-inch-square, 2¼-inch-deep pan for this recipe. If your pan is not as deep, cut out smaller stars and make one less stripe.

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HOW TO Make the Stars-and-Stripes Gelatin

Make the blue stars: Lightly coat a 9-by-13-inch pan with cooking spray. Stir the blue gelatin, unflavored gelatin and 4 cups boiling water in a large bowl until dissolved. Pour into the pan. Refrigerate until firm, at least 3 hours.

Make the first red layer: Sprinkle 1 packet unflavored gelatin over ¼ cup cold water in a bowl; let stand 1 minute. Add 1 cup boiling water and 1 box red gelatin. Stir to dissolve, pour into the square pan and refrigerate until just set, 15 minutes.

Meanwhile, make the white gelatin: Sprinkle the unflavored gelatin over ½ cup cold water in a bowl; let stand 1 minute. Combine the condensed milk and 1 cup boiling water in another bowl; stir in the gelatin. Stir in the remaining ½ cup boiling water. Let cool 15 minutes.

Remove the pan of red gelatin from the refrigerator. It should be just set but not completely firm so the layers will stick to each other. Pour 1 cup of the white gelatin onto the red layer. (Keep the remaining white gelatin at room temperature.)

Loosen the edges of the blue gelatin with a knife and turn out onto a cutting board. Cut out about 36 stars using a 2-inch star cutter. Refrigerate the stars until needed. Lightly coat a 9-inch-square, 2¼-inchdeep pan with cooking spray.

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Immediately arrange the blue stars in the liquid white gelatin in 3 evenly spaced rows, pressing the stars against each other and leaving a 1-inch gap between the rows. Carefully transfer to the refrigerator and chill until the white layer is just set, about 15 minutes.

Fun Cooking

7 Meanwhile, make another red layer (repeat Step 3). Let the red gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon into the pan (this prevents damage to the layer below). Refrigerate until just set, 15 minutes.

8 Add another white layer: Stir the remaining white gelatin until smooth. Gently pour 1 cup of the white gelatin over the back of a spoon onto the red layer; refrigerate until just set, about 15 minutes.

Meanwhile, make the third red layer (repeat Step 3). Let the gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon onto the white layer. Refrigerate until just set, 15 minutes.

Add the last white layer: Stir the remaining white gelatin until smooth. Pour over a spoon onto the red layer; chill until just set, 15 minutes. Make the final red layer (repeat Step 3); let cool, stirring occasionally, 15 minutes, then pour over a spoon onto the white layer. Chill until completely set.

Loosen the edges of the gelatin with a knife and turn out onto a parchment-lined baking sheet; invert right-side up onto a cutting board. Trim the two opposite sides so the stars are visible.

Slice between each row of stars to create 3 rectangles (use the stars to gauge where to cut). Cut each rectangle into pieces.

e! at you mad Show us wh e k a fc o ce #FNMpie JULY/AUGUST 2016

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Florastor complements your active lifestyle by strengthening your digestive balance and supporting a healthy immune system.†1,2 When you have healthy digestion, you have greater freedom to engage in the activities you love. Whether training for a race or pushing your body and mind to new limits on the yoga mat, Florastor works to keep you driven, confident, and strong. This is what it means to be Biotic.

DAILY PROBIOTIC FOR

DIGESTIVE HEALTH + †

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. :LL ^^^ Å VYHZ[VY JVT MVY JP[LK YLMLYLUJLZ

Weeknight Cookıng PHOTOGRAPHS BY

FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

RYAN DAUSCH

Make angel-hair pasta with shrimp in 30 minutes. See page 112.

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Weeknight Cooking

LOWCALORIE DINNER

GRILLED WHITE PIZZA WITH FENNEL SALAD

SUMMER VEGETABLE SOUP WITH ANDOUILLE

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

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

3 tablespoons extra-virgin olive oil, plus more for brushing 1 pound refrigerated pizza dough, at room temperature 4 ounces pancetta, diced (about ½ cup) 4 cups shredded asiago cheese (about 8 ounces) ¼ cup grated parmesan cheese 1 small clove garlic, grated 1 small bulb fennel, trimmed, cored and thinly sliced ½ small head escarole, trimmed and thinly sliced 1 tablespoon balsamic vinegar ¼ to ½ teaspoon red pepper flakes Kosher salt and freshly ground pepper

2 1

1. Preheat a grill to medium high. Brush a baking sheet with olive oil. Form the pizza dough into a 9-by-12-inch oval on the baking sheet; cover loosely with plastic wrap and set aside. 2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel–lined plate to drain. 3. Combine the asiago, parmesan and garlic in a bowl; set aside. Brush the grill grates with olive oil. Generously brush the top of the dough with olive oil and place on the grill grates; grill until golden on the bottom, 4 to 5 minutes. Flip and continue grilling until marked, about 2 more minutes. Loosen the crust with a spatula, then top with the cheese mixture. Cover and cook until the cheese melts, 3 to 4 minutes. Transfer to a cutting board. 4. Meanwhile, combine the fennel, escarole, the remaining 2 tablespoons olive oil, the vinegar and red pepper flakes in a bowl; season with salt and pepper and toss. Scatter the salad over the pizza and top with the pancetta; season with salt. Cut into pieces. Per serving: Calories 760; Fat 43 g (Saturated 18 g); Cholesterol 70 mg; Sodium 1,930 mg; Carbohydrate 65 g; Fiber 6 g; Sugars 11 g; Protein 29 g

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tablespoons extra-virgin olive oil, plus more for drizzling 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces 1 pound red-skinned new potatoes, cut into chunks 4 ounces wax beans, trimmed and halved 4 ounces green beans, trimmed and halved 1 ear of corn, kernels cut off 1 tablespoon tomato paste 1 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 1 large tomato, chopped 2 tablespoons chopped fresh parsley 1. Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. 2. Add the potatoes, wax beans, green beans, corn, tomato paste, thyme, ¾ teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes. 3. Add the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil. Per serving: Calories 390; Fat 20 g (Saturated 6 g); Cholesterol 50 mg; Sodium 900 mg; Carbohydrate 33 g; Fiber 5 g; Sugars 8 g; Protein 24 g

Weeknight Cooking

LOWCALORIE DINNER

CHICKEN-WATERMELON TACOS ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

4 tomatillos, husked and rinsed 1 large jalapeño pepper 1 small red onion (½ cut into large chunks, ½ thinly sliced) 2 tablespoons extra-virgin olive oil 3 cups shredded rotisserie chicken (skin removed) Juice of 2 limes, plus wedges for serving Kosher salt 2 cups chopped watermelon 1½ cups fresh cilantro ¾ cup crumbled Cotija cheese (about 3 ounces) Freshly ground pepper 12 corn tortillas 1 avocado, chopped 1. Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeño and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeño. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeño. 2. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeño. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and ½ teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat. 3. Toss the watermelon, ½ cup cilantro, the sliced red onion, the remaining jalapeño, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with ¼ teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet. 4. Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges. Per serving: Calories 530; Fat 24 g (Saturated 7 g); Cholesterol 95 mg; Sodium 880 mg; Carbohydrate 47 g; Fiber 7 g; Sugars 9 g; Protein 37 g

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CALIFORNIA SALAD WITH HARD-BOILED EGGS ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

6 2 1

large eggs tablespoons extra-virgin olive oil 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry Kosher salt and freshly ground pepper ⅓ cup unsalted pepitas (hulled pumpkin seeds) ½ cup plain low-fat Greek yogurt 2 tablespoons apple cider vinegar 2 tablespoons chopped fresh chives, plus more for topping 1 5-ounce package mixed baby greens (about 8 cups) 2 ounces broccoli sprouts or alfalfa sprouts 8 small radishes, sliced 1 avocado, sliced 1. Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside. 2. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool. 3. Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper. 4. Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives. Per serving: Calories 410; Fat 28 g (Saturated 6 g); Cholesterol 280 mg; Sodium 230 mg; Carbohydrate 20 g; Fiber 6 g; Sugars 3 g; Protein 22 g

hey, the road to becoming a chef begins with reading the same magazine chefs read. nice job, chef.

A little goodness is the beginning of greatness. Whole nuts with real fruit and dark chocolate. Plus 100mg of naturally occurring cocoa ﬂavanols—the good stuff in dark chocolate. And no, we didn’t just make that up. Check the Interwebs.

#TryALittleGoodness

®/™ Trademarks © Mars, Incorporated 2016

Weeknight Cooking

VEGETARIAN JAMBALAYA

SLOW-COOKER CHIPOTLE RIBS

ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

ACTIVE: 25 min l TOTAL: 7 hr 55 min l SERVES: 4

2 3

1 3- to 4-pound rack pork spare ribs, halved Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 2 tablespoons packed dark brown sugar 1 tablespoon chipotle chile powder 1 tablespoon ground cumin 1 tablespoon dried oregano ¾ cup chipotle barbecue sauce ¼ cup agave nectar Fresh cilantro, lime wedges and cornbread, for serving

tablespoons extra-virgin olive oil stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves 3 carrots, cut into chunks 1 red onion, halved and cut into wedges 1 red bell pepper, cut into strips 1 tablespoon chopped fresh thyme 1 teaspoon hot smoked paprika Kosher salt and freshly ground pepper 1¼ cups converted white rice 1 15-ounce can diced fire-roasted tomatoes 1½ cups frozen black-eyed peas 8 ounces okra, trimmed and thinly sliced

1. Heat the olive oil in a large skillet over medium-high heat. Add the celery chunks, carrots and red onion. Cook, stirring occasionally, until the vegetables are slightly softened, about 2 minutes. Add the bell pepper, thyme, paprika, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, until the paprika is toasted, about 1 minute. 2. Add the rice to the skillet and stir to coat. Add the tomatoes, black-eyed peas and 1½ cups water. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender, about 15 minutes. 3. Scatter the okra over the rice. Continue to cook, covered, until the okra is tender and the rice is cooked through, about 5 more minutes. Remove from the heat and let stand, covered, 3 minutes. Fluf the rice with a fork and sprinkle with the celery leaves. Season with salt and pepper. Per serving: Calories 460; Fat 8 g (Saturated 1 g); Cholesterol 0 mg; Sodium 480 mg; Carbohydrate 86 g; Fiber 11 g; Sugars 11 g; Protein 15 g

LOWCALORIE DINNER

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1. Season the ribs all over with salt and pepper, then brush with the vegetable oil. Combine the brown sugar, chile powder, cumin and oregano in a small bowl. Sprinkle the spice mixture all over the ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart slow cooker. Cover and cook on low, 7½ hours. 2. Preheat the broiler and line a baking sheet with foil. Whisk the barbecue sauce with the agave in a bowl. Transfer the ribs to the prepared baking sheet and brush both sides with half of the barbecue sauce mixture. Turn bone-side down and broil until the glaze is bubbling and browned, 3 to 5 minutes. 3. Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce. Per serving: Calories 1,230; Fat 82 g (Saturated 29 g); Cholesterol 315 mg; Sodium 750 mg; Carbohydrate 41 g; Fiber 1 g; Sugars 36 g; Protein 77 g

I have this need to nap, but when I take one, it only buys me a couple of hours. I can’t control when I fall asleep. I’m missing things at work, and it’s tough to concentrate throughout the day. WHAT’S GOING ON?

Why am I tired

all the time? If you experience any of these symptoms: • • • •

Feeling tired all the time (excessive daytime sleepiness) Weakening of muscles when you feel emotions like laughter (cataplexy) Poor quality sleep (sleep disruption) Vivid dreams or feeling unable to move or speak when falling asleep or waking up (hypnagogic hallucination and sleep paralysis)

It could be narcolepsy. FOR MORE INFORMATION: morethantired.com/Food | 855.337.8400 | Talk to a sleep specialist

In lunch boxes, snack bags, smoothies and more, Grapes from California go everywhere and with everything, for whenever you need a fresh burst of energy. Explore grapes and their endless possibilities at grapesfromcalifornia.com

Grape, Apple and Red Cabbage Slaw ½ small head red cabbage (about 1 pound), inely shredded 2 cups halved green California seedless grapes 1 Granny Smith apple, julienned ¼ cup cider vinegar 1 tablespoon honey 1 tablespoon Dijon-style mustard 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper

Chicken and California Grape Salad ½ 1½ 1½ ½ ½ 3 2 2 1 ¾ ¾ ½ 1

cup nonfat plain yogurt tablespoons olive oil tablespoons lime juice teaspoon salt teaspoon black pepper, freshly ground cups cooked chicken, shredded tablespoons red onion, chopped celery stalks, diced jalapeño chili, chopped (optional) cup red California grapes, halved cup green California grapes, halved avocado, diced tablespoon cilantro, chopped

Grilled Grape, Strawberry and Mango Skewers with Honey-Orange Glaze 8 1 1 1 12 ⅓ 1 ¼ ¼ 1

bamboo skewers, soaked in water cup green California seedless grapes cup red or black California seedless grapes mango, cut into chunks strawberries, cut in half cup honey tablespoon orange zest cup orange juice teaspoon salt tablespoon fresh chopped mint

Grape, Apple and Red Cabbage Slaw Directions (Makes 8 servings) In a large bowl, combine the cabbage, grapes and apple. In a small jar, combine the vinegar, honey, mustard and olive oil. Shake well and pour over the cabbage mixture. Season with salt and pepper, then let stand 30 minutes at room temperature. Serve room temperature or chilled.

Selecting Grapes

Nutritional analysis per serving: Calories 91; Protein .8 g; Carbohydrate 15 g; Fat 4 g (Saturated Fat .5 g); 34% Calories from Fat (5% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 128 mg; Fiber 1.7 g.

• Look for grape bunches with green, pliable stems and plump berries. • Do you see a powdery-white coating on the grapes? hat’s good! Bloom is a naturally occurring substance that protects grapes from moisture loss and decay. • Green, red or black…which color should you choose? Try them all to experience diferent flavors and textures.

Chicken and California Grape Salad Directions (Makes 6 servings)

Storing Grapes Grapes keep for up to two weeks when stored and handled properly. Follow a few simple steps and you’ll be able to enjoy every grape on the bunch. • Grapes should always be refrigerated to maximize shelf life.

In a small bowl, mix the yogurt, olive oil, lime juice, salt and black pepper to taste; reserve. In a medium bowl mix the chicken, onion, celery and chili; add in the dressing and gently mix in the grapes, avocado and cilantro. Serving suggestion: Serve salad on a bed of greens, with a corn tostada, or as an arepa illing. Nutritional analysis per serving: Calories 182; Protein 21g; Carbohydrate 11g; Total Fat 7.4 g (Saturated Fat 1.4 g); 36% Calories from Fat (7% Calories from Saturated Fat); Cholesterol 54 mg; Sodium 274 mg; Fiber 1.7 g.

• Store grapes unwashed and dry; rinse just before eating or adding to a recipe. • Like most berries, grapes tend to absorb odors. Try to avoid storing them next to things like green onions or leeks. • Store grapes so that the bunches are not squeezed or compressed, as this can damage the berries.

Grilled Grape, Strawberry and Mango Skewers with Honey-Orange Glaze Directions (Makes 4 servings) Preheat grill for medium-high heat. Skewer fruit, alternating grapes with mango and strawberries. Prepare glaze by mixing together honey, orange zest, orange juice and salt. Both fruit skewers and glaze should be at room temperature before grilling. Grill skewers until lightly browned on each side, about 2–4 minutes per side. Brush fruit with glaze and sprinkle with mint. Serve warm. Note: A broiler may be used as an alternative to the grill. Nutritional analysis per serving: Calories 182; Protein 2 g; Fat 1 g (Saturated Fat 0 g); 3% Calories from Fat; Carbohydrate 72 g; Cholesterol 0 mg; Sodium 148 mg; Fiber 3 g.

Weeknight Cooking

DONE IN

MINUTES

MONKFISH “LOBSTER” ROLLS

GRILLED SPICED CHICKEN AND PLUMS

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

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

1½ pounds monkfish fillets* 1½ teaspoons celery salt Kosher salt and freshly ground pepper 3 tablespoons unsalted butter ⅓ cup mayonnaise Grated zest and juice of ½ lemon 1 stalk celery, finely chopped, plus ¼ cup chopped celery leaves 4 split-top hot dog rolls Bibb lettuce leaves, for serving 3 tablespoons chopped fresh chives Dill pickle spears, for serving 4 cups barbecue potato chips

8 skin-on chicken drumsticks (about 1½ pounds) 1¼ teaspoons ground allspice Cayenne pepper, to taste Kosher salt and freshly ground black pepper 2 cloves garlic, grated 3 tablespoons plus 1 teaspoon extra-virgin olive oil Juice of 1 lemon 2 plums, halved and pitted 2 tablespoons honey 1 bunch broccoli, cut into florets ¼ cup sliced almonds ½ cup plain low-fat yogurt

1. Season the monkfish with ½ teaspoon celery salt, ¼ teaspoon kosher salt and a few grinds of pepper. Melt the butter in a large nonstick skillet over medium-high heat. Add the monkfish and cook until golden brown and cooked through, 4 to 6 minutes per side. Transfer the monkfish to a cutting board and cut into 1-inch pieces. Let cool. 2. Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon celery salt, the lemon zest and juice, celery leaves and a few grinds of pepper in a medium bowl. Refrigerate until ready to serve. 3. Toast the rolls and line the insides with lettuce. Add the monkfish, chopped celery and chives to the bowl with the mayonnaise mixture; gently toss. Divide the monkfish salad among the rolls. Serve with pickles and the potato chips.

1. Preheat a grill to medium. Season the chicken with 1 teaspoon allspice, ¼ to ½ teaspoon cayenne, and salt and black pepper to taste; transfer to a large bowl and toss with 1 garlic clove, 2 tablespoons olive oil and half of the lemon juice. Toss the plums with 1 teaspoon olive oil, the remaining ¼ teaspoon allspice and a pinch each of cayenne and salt in another large bowl. 2. Grill the chicken, turning occasionally, until marked, 10 minutes. Cover and continue grilling until cooked through, 15 to 20 minutes. (Move the chicken to a cooler part of the grill if it’s getting too dark.) Grill the plums, flipping, until slightly softened, 5 minutes. Transfer the chicken and plums to a platter; brush the chicken with the honey. 3. Meanwhile, bring a large pot of salted water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; pat dry and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil and the almonds; season with salt and black pepper and toss to coat. 4. Whisk the yogurt with the remaining grated garlic and lemon juice in a small bowl; season with salt. Serve the chicken with the plums and broccoli; spoon the yogurt sauce over the broccoli.

Per serving: Calories 600; Fat 36 g (Saturated 10 g); Cholesterol 75 mg; Sodium 1,000 mg; Carbohydrate 36 g; Fiber 2 g; Sugars 3 g; Protein 31 g

*Most monkfish fillets are sold skinless with the membrane removed. If your fillets have a membrane, remove before seasoning.

Per serving: Calories 500; Fat 28 g (Saturated 6 g); Cholesterol 160 mg; Sodium 320 mg; Carbohydrate 27 g; Fiber 5 g; Sugars 16 g; Protein 38 g

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Weeknight Cooking

PANZANELLA BREAD BOWL ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

1 large loaf ciabatta bread (1 to 1¼ pounds) 1 romaine lettuce heart, chopped 1 pound tomatoes, chopped ½ English cucumber, chopped ½ cup chopped roasted red peppers 2 ounces thinly sliced salami, cut into strips 2 ounces thinly sliced prosciutto, cut into strips 2 ounces thinly sliced soppressata, cut into strips 4 ounces thinly sliced provolone cheese, cut into strips 6 tablespoons extra-virgin olive oil 6 tablespoons red wine vinegar ½ teaspoon dried oregano Kosher salt and freshly ground pepper 1. Preheat the oven to 400˚. Hollow out the center of the ciabatta loaf to form a rectangular “bowl”; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool. 2. Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, ½ teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and toss. Fill the bread bowl with the salad. Cut into quarters to serve. Per serving: Calories 700; Fat 40 g (Saturated 12 g); Cholesterol 65 mg; Sodium 1,760 mg; Carbohydrate 58 g; Fiber 5 g; Sugars 8 g; Protein 29 g

LEMON CHICKEN WITH SHISHITO PEPPERS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 tablespoons extra-virgin olive oil Shishitos, small 4 chicken cutlets (about 1½ pounds) Japanese peppers, Kosher salt and freshly ground pepper are usually mild, 8 ounces shishito peppers (about 24) but beware: One in every dozen or so 2 cloves garlic, smashed is super spicy! 2 lemons (1 sliced, 1 juiced) ½ cup dry white wine 1¼ cups low-sodium chicken broth 2 tablespoons unsalted butter, cut into small pieces ¼ cup roughly chopped fresh parsley 2½ cups cooked basmati rice 1. Preheat the oven to 200˚. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven. 2. Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon. 3. Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with ½ teaspoon salt and a few grinds of pepper. 4. Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce. Per serving: Calories 520; Fat 19 g (Saturated 5 g); Cholesterol 115 mg; Sodium 280 mg; Carbohydrate 39 g; Fiber 1 g; Sugars 1 g; Protein 44 g

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Weeknight Cooking

GRILLED PORK AND RATATOUILLE ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

Kosher salt ¼ cup packed light brown sugar 1 3-inch piece fresh ginger, peeled and thinly sliced 4 boneless center-cut pork chops (¾ inch thick; 6 ounces each) ¼ cup extra-virgin olive oil, plus more for the grill Pinch of red pepper flakes ⅓ cup red wine vinegar 1 small or ½ large eggplant, sliced ½ inch thick 1 zucchini, halved lengthwise and sliced ¼ inch thick 1 bunch scallions, trimmed 1 cup cherry tomatoes ¼ cup fresh basil 1. Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt. 2. Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving. 3. Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes. 4. Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables. Per serving: Calories 560; Fat 35 g (Saturated 9 g); Cholesterol 110 mg; Sodium 250 mg; Carbohydrate 25 g; Fiber 4 g; Sugars 19 g; Protein 40 g

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PENNE WITH VODKA SAUCE AND MINI MEATBALLS ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt 12 ounces penne pasta 8 ounces ground beef chuck ¾ cup grated parmesan cheese (about 1½ ounces) ¼ cup breadcrumbs 1 large egg, lightly beaten ¾ cup chopped fresh basil 3 cloves garlic (1 minced, 2 sliced) 2½ pounds beefsteak tomatoes, halved 2 tablespoons extra-virgin olive oil ¼ cup vodka ¼ cup heavy cream Freshly ground pepper 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain. 2. Meanwhile, mix the beef, ¼ cup parmesan, the breadcrumbs, egg, ½ cup basil, the minced garlic and ½ teaspoon salt in a large bowl with your hands until just combined. Form into ¾-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins. 3. Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with ½ teaspoon salt and a few grinds of pepper. 4. Add the pasta and the remaining ¼ cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining ½ cup parmesan; toss. Per serving: Calories 720; Fat 26 g (Saturated 10 g); Cholesterol 105 mg; Sodium 550 mg; Carbohydrate 79 g; Fiber 5 g; Sugars 11 g; Protein 34 g

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Weeknight Cooking ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

2 carrots, finely grated 3 tablespoons extra-virgin olive oil 3 tablespoons chopped dried apricots or golden raisins Kosher salt and freshly ground pepper 1½ cups couscous (10 ounces) ½ cup plain yogurt ¼ cup finely chopped fresh cilantro 2 teaspoons hot paprika 1½ pounds ground beef chuck 3 scallions, finely chopped 1 teaspoon ground cumin ¼ teaspoon ground cinnamon 1. Combine 2 cups water, half of the grated carrots, 2 tablespoons olive oil, the dried apricots, ¼ teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add the couscous; cover and remove from the heat. Set aside until ready to serve. 2. Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika and a large pinch of salt in a small bowl; set aside. 3. Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon salt and the remaining grated carrot and 1 teaspoon paprika in a large bowl. Mix with your hands until just combined. Form into four ¾-inch-thick oval patties. 4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, 4 to 5 minutes per side for medium rare. Fluf the couscous with a fork and stir in the remaining cilantro. Serve the patties with the couscous and yogurt sauce. Per serving: Calories 680; Fat 26 g (Saturated 8 g); Cholesterol 105 mg; Sodium 530 mg; Carbohydrate 65 g; Fiber 6 g; Sugars 7 g; Protein 43 g

CHICKEN EGG ROLLS WITH BROCCOLI SLAW ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1½ 4 ½ 4 2 3 3 2 8 1 1 2

cups shredded rotisserie chicken, skin removed cups broccoli slaw mix (about 8 ounces) cup roughly chopped fresh cilantro scallions, sliced tablespoons grated peeled fresh ginger tablespoons teriyaki sauce tablespoons duck sauce, plus more for serving tablespoons vegetable oil, plus more for frying egg roll wrappers (about 5½ by 6 inches) 14-ounce can baby corn, drained tablespoon rice vinegar oranges, cut into wedges

1. Mix the chicken, 2 cups broccoli slaw, ¼ cup cilantro, 2 scallions, the ginger, 2 tablespoons each teriyaki sauce and duck sauce and 1 tablespoon vegetable oil in a large bowl. 2. Heat ¼ inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Meanwhile, arrange the chicken mixture down the center of each egg roll wrapper. Tuck in the ends and roll to enclose; dab the edges with water and press to seal. Working in batches if needed, add the egg rolls to the oil seam-side down; fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel–lined plate to drain. 3. Combine the remaining 2 cups broccoli slaw, ¼ cup cilantro, 2 scallions and the baby corn in a large bowl. Add the remaining 1 tablespoon each teriyaki sauce, duck sauce and vegetable oil, and the rice vinegar; toss. Serve the egg rolls with the broccoli slaw, orange wedges and more duck sauce. Per serving: Calories 470; Fat 15 g (Saturated 2 g); Cholesterol 45 mg; Sodium 1,250 mg; Carbohydrate 68 g; Fiber 7 g; Sugars 19 g; Protein 23 g

LOWCALORIE DINNER

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COUSCOUS PHOTO: JUSTIN WALKER. EGG ROLLS PHOTO: CHRISTOPHER TESTANI.

SPICED BEEF PATTIES WITH COUSCOUS

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Weeknight Cooking

LOWCALORIE DINNER

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

⅓ ⅓ 2

cup hoisin sauce cup spicy ketchup spicy dill pickles (1 chopped, 1 sliced), plus 2 tablespoons brine from the jar 1 tablespoon honey 1 pound pork cutlets (about ¼ inch thick) 3 tablespoons mayonnaise 3 cups broccoli slaw mix (about 6 ounces) 4 scallions, thinly sliced Kosher salt Vegetable oil, for the grill 1 baguette, cut into 4 pieces and split Root vegetable chips, for serving 1. Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes. 2. Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside. 3. Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips. Per serving: Calories 400; Fat 14 g (Saturated 3 g); Cholesterol 70 mg; Sodium 1,070 mg; Carbohydrate 36 g; Fiber 2 g; Sugars 15 g; Protein 37 g

MAC AND CHEESE WITH BROCCOLI AND TOMATOES ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

Kosher salt 1 head broccoli, cut into small florets (about 4 cups) 8 ounces campanelle or short pasta 2 large eggs 1 12-ounce can evaporated milk 2 cups shredded Mexican cheese blend (about 8 ounces) ¾ cup grated parmesan cheese (about 1½ ounces) 2 teaspoons dijon mustard Pinch of freshly grated nutmeg Freshly ground pepper ½ cup grape tomatoes, halved ¼ cup panko breadcrumbs 1 tablespoon unsalted butter, melted 1. Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green and crisp-tender, 3 to 4 minutes. Remove to a plate with a slotted spoon; let cool. Return the water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. 2. Whisk the eggs, evaporated milk, the reserved cooking water, the Mexican cheese, ½ cup parmesan, the mustard, nutmeg, ½ teaspoon salt and a few grinds of pepper in a large saucepan. Cook over medium-low heat, whisking constantly, until the mixture starts to thicken and bubble, 6 to 8 minutes. Stir in the pasta and broccoli until coated. Transfer the mixture to a 3-quart baking dish and top with the tomatoes. 3. Preheat the broiler. Combine the remaining ¼ cup parmesan, the breadcrumbs and melted butter in a small bowl; sprinkle over the macaroni and cheese. Broil, rotating the pan, until the topping is golden brown, 4 to 5 minutes. Per serving: Calories 680; Fat 32 g (Saturated 19 g); Cholesterol 185 mg; Sodium 670 mg; Carbohydrate 60 g; Fiber 3 g; Sugars 12 g; Protein 36 g

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SANDWICH PHOTO: JUSTIN WALKER. MAC AND CHEESE PHOTO: CHRISTOPHER TESTANI.

HOISIN BARBECUE PORK SANDWICHES

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Weeknight Wellness

STEAK WITH CHERRY TAPENADE ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

1 teaspoon ground coriander 1 teaspoon ground cumin Kosher salt 1 1¼- to 1½-pound tri-tip steak, trimmed 3 tablespoons extra-virgin olive oil 1 pound tricolor baby potatoes Freshly ground pepper 8 ounces Bing cherries, pitted and finely chopped ¼ cup chopped fresh parsley 3 scallions, thinly sliced 1½ teaspoons sherry vinegar 1. Preheat the oven to 425˚. Combine ½ teaspoon each coriander, cumin and salt in a small bowl. Sprinkle the spice mixture all over the steak and rub into the meat. Heat a large ovenproof skillet over medium-high heat; add 2 tablespoons olive oil. Add the steak and cook until browned, about 1 minute per side. 2. Scatter the potatoes around the steak and stir to coat in the oil; season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender and a thermometer inserted sideways into the center of the steak registers 125˚ for medium rare, about 20 minutes. Remove the steak to a cutting board; let rest 10 minutes. Return the potatoes to the oven and roast until crisp, about 5 more minutes. 3. Combine the cherries, 2 tablespoons parsley, 1 sliced scallion, the vinegar and the remaining 1 tablespoon olive oil and ½ teaspoon each coriander and cumin in a bowl. Season with salt and pepper. 4. Transfer the potatoes to a large bowl. Add the remaining 2 sliced scallions and 2 tablespoons parsley; toss. Slice the steak against the grain; top with the cherry tapenade. Serve with the potatoes.

ANGEL-HAIR PASTA WITH SHRIMP AND GREENS ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt 8 ounces angel-hair pasta 8 cups chopped escarole, kale and/or Swiss chard 1 pound medium shrimp, peeled and deveined ½ teaspoon red pepper flakes Freshly ground pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, chopped 1 pint cherry tomatoes, halved ½ cup fresh basil, chopped Grated zest and juice of ½ lemon

Per serving: Calories 420; Fat 13 g (Saturated 2 g); Cholesterol 145 mg; Sodium 800 mg; Carbohydrate 49 g; Fiber 3 g; Sugars 5 g; Protein 25 g

LOWCALORIE DINNER

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Balance out carbs with shrimp: A dozen shrimp is just 85 calories, plus shrimp is packed with protein and selenium, a powerful antioxidant.

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl. 2. Combine the shrimp, red pepper flakes, ½ teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes. 3. Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

Per serving: Calories 470; Fat 23 g (Saturated 6 g); Cholesterol 110 mg; Sodium 240 mg; Carbohydrate 26 g; Fiber 4 g; Sugars 7 g; Protein 41 g

LOWCALORIE DINNER

llness Tip We

Weeknight Cooking

Easy Sides

GRILLED LEMON-PEPPER CORN

BLISTERED SNAP PEAS

Mix 2 tablespoons each softened butter and olive oil with the grated zest of 1 lemon, 1 teaspoon pepper and ½ teaspoon kosher salt. Quarter 3 ears corn; arrange on a large sheet of foil and dollop with the butter. Form into a packet; flip and wrap again in foil. Grill over medium-high heat, turning occasionally, until tender, 20 to 25 minutes.

Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil, 1 pound snap peas and ¼ teaspoon kosher salt. Cook, stirring occasionally, until lightly charred and crisp-tender, about 3 minutes. Stir in 1 small sliced seeded red jalapeño, ⅓ cup chopped mint and the grated zest of 1 lime. Sprinkle with flaky sea salt.

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PIEROGI PICNIC SALAD

PEACH CAPRESE SALAD

Combine 2 tablespoons each mayonnaise, sour cream and chopped chives, 1 tablespoon each apple cider vinegar and chopped dill, 1 teaspoon dijon mustard and a pinch of sugar in a large bowl. Boil one 13-ounce package frozen mini potato pierogi as the label directs, adding 1 cup frozen peas. Drain and rinse under cold water; pat dry and add to the dressing. Season with salt and pepper; toss. Chill.

Arrange 8 ounces sliced fresh mozzarella, 2 sliced heirloom tomatoes and 2 sliced peaches on a platter. Drizzle with 3 tablespoons olive oil and subscribe 1 tablespoon now and white balsamic vinegar. Season save 55% off the with salt and newsstand price at pepper and top foodnetwork.com/ with fresh basil. subscribe

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tablespoon olive oil onions, thinly sliced (about 2 cups) pound lean ground beef tablespoon LEA & PERRINS® Worcestershire Sauce teaspoon garlic powder teaspoon ground black pepper teaspoon onion powder sharp cheddar cheese slices cup mayonnaise tablespoon A.1.® Original Sauce pretzel sandwich rolls (2½ inch), split

Heat grill to medium-high heat. Heat oil in large skillet on medium-low heat. Add onions; cook 10 to 15 min. or until golden brown, stirring frequently. Mix meat, Worcestershire sauce and dry seasonings just until blended; shape into 4 (½-inch-thick) patties. Make indentation in center of each patty with your thumb. Grill 5 minutes on each side or until done (160°), topping with cheese for the last 2 minutes. Mix mayo and A.1. until blended; spread onto bottom halves of rolls. Fill rolls with burgers and onions.

Weeknight Cooking

INSIDE THE

Katherine Alford, Senior Vice President, Culinary, Food Network Kitchen

Test Kitchen Go behind the scenes of this issue.

CALLING THE SHOTS While we were making the vodka sauce on page 104, Claudia Sidoti, our test kitchen director, and I got into a debate: We couldn’t agree on when to add the alcohol. Claudia wanted to add it early to let the flavors develop; I like to add a splash toward the end. I made the sauce this way when my daughter was young: I’d serve her first, then add the vodka for the grown-ups. We went with Claudia’s method (this time!), and most of the

TOP THIS! We retested the chicken tacos on page 94 several times to get the toppings right.

One of my favorite butcher’s cuts is tri-tip steak. It comes from the bottom sirloin and it’s fairly lean, but the tapered triangular shape is what makes it special: The narrow end cooks faster than the rest, which means you get two degrees of doneness in the same piece of meat—great for eaters with different preferences.

on top and served a watermelon salad on the side. The plate looked a little sad.

watermelon salad into a topping and served avocado on the side. The fruit chunks were too big and the avocado looked boring by itself.

Whenever we test a recipe that calls for grilling, we try to make the most of the grill while it’s hot—which is how we ended up grilling plums to go with the chicken on page 101. Try grilling pineapple, peaches, mango, grapefruit or plantains as a side dish for a cookout. Just remove any pits and brush the fruit with oil so the caramelized sugar doesn’t stick to the grates.

and avocado into smaller pieces and piled both on the tacos. Sweet watermelon and creamy avocado were the perfect combo!

STEAK: KANG KIM. PINEAPPLE: RYAN DAUSCH.

FRUIT ON FIRE

Weeknight Cooking

Fajitas Tonight! Use your grill to make these dinners sizzle.

STEAK FAJITAS WITH ONIONS AND PEPPERS

PHOTOS: KANG KIM; FOOD STYLING: KAREN EVANS.

ACTIVE: 35 min l TOTAL: 50 min SERVES: 4 to 6

1 tablespoon paprika 2 teaspoons packed light brown sugar 1 teaspoon ground cumin 1½ teaspoons chili powder ½ teaspoon ancho chile powder ½ teaspoon garlic powder Kosher salt 1½ pounds skirt steak Juice of 3 limes, plus wedges for serving 3 tablespoons extra-virgin olive oil, plus more for the grill 4 bell peppers (red, orange and/or yellow), thinly sliced 2 red onions, thinly sliced 8 to 12 flour tortillas Shredded cheddar cheese and chopped fresh cilantro, for topping 1. Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl. 2. Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.

3. Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes. 4. Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes. 5. Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.

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Weeknight Cooking

CHICKEN FAJITAS WITH SUMMER SQUASH

SHRIMP FAJITAS WITH MUSHROOMS AND CORN

ACTIVE: 35 min l TOTAL: 1 hr l SERVES: 4 to 6

6 ¾ 1 3

cloves garlic, smashed cup torn fresh cilantro teaspoon fresh thyme leaves jalapeño peppers (green or red); 2 roughly chopped, 1 thinly sliced ⅓ cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill ¼ cup honey Juice of 2 limes, plus wedges for serving Kosher salt and freshly ground pepper 1½ pounds skinless, boneless chicken breasts 2 zucchini and/or yellow squash, sliced 1 bunch scallions, chopped 1 tomato, chopped 8 to 12 flour tortillas

½ teaspoon smoked paprika 2 teaspoons packed light brown sugar 1½ teaspoons chili powder 1½ teaspoons ground cumin Kosher salt 1½ pounds medium shrimp, peeled and deveined Juice of 2 limes, plus wedges for serving 2 tablespoons extra-virgin olive oil, plus more for the grill 8 ounces shiitake mushrooms, sliced 4 ears of corn, kernels removed 1 poblano chile pepper, seeded and chopped 2 tablespoons unsalted butter 3 scallions, chopped 8 to 12 flour tortillas Crumbled Cotija cheese, for topping

1. Puree the garlic, ½ cup cilantro, the thyme, the chopped jalapeños, ⅓ cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate. 3. Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeño and the remaining ¼ cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm. 4. Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes. 5. Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.

1. Mix the paprika, brown sugar, chili powder and 1 teaspoon each cumin and salt in a small bowl. 2. Put the shrimp in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the shrimp. Refrigerate 30 minutes to 2 hours. 3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes. Add the corn, poblano, butter and the remaining ½ teaspoon cumin; season with salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 3 minutes. Add the scallions and the juice of the remaining lime. Remove from the heat and cover to keep warm. 4. Preheat a grill to medium high and brush the grates with olive oil. Grill the shrimp until cooked through, about 2 minutes per side. 5. Warm the tortillas as the label directs. Serve the shrimp on the tortillas with the mushroom mixture; top with cheese. Serve with lime wedges.

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PHOTO: YUNHEE KIM; FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: KARIN OLSEN.

Weekend Cooking

Find dozens of fresh pesto recipes on page 128.

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Roasted Red Pepper Pesto No. 23

• Spread on crostini. • Use as a marinade. • Whisk into vinaigrette. • Add to omelets.

• Spread on corn on the cob. • Add to potato salad. • Use as a pizza sauce. • Mash into butter.

• • • •

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Carrot Pesto No. 18

Add to cornbread batter. Whisk into soups. Serve on sandwiches or burgers. Dollop on baked potatoes.

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IT’S GOOD FOR YOU! OUR FAVORITE HEALTHY RECIPES... ALL IN ONE BOOK

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HAIR: NAOKO SUZUKI; MAKEUP: JULIE TUSSEY.

Weekend Cooking

Katie Lee gives us a few of her favorite seafood recipes. PHOTOGRAPHS BY

DAVID MALOSH

Katie shops at The Lobster Place in New York City.

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Weekend Cooking Few people are more comfortable around fish than Katie Lee—

FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAMELA DUNCAN SILVER.

and not just because she hosts Cooking Channel’s Beach Bites. Thirteen years ago, Katie moved to Sag Harbor, NY, and landed her first job out of college as a fishmonger. It was an unlikely choice for a journalism grad from Ohio’s Miami University, but Katie has always loved seafood, so she jumped at the chance to learn more about it. “I think the owners hired me because they thought it would be funny, that I wouldn’t last two weeks,” she says. “But I stuck around from Memorial Day through Labor Day.” The job wasn’t always easy, but Katie learned a ton about cleaning, filleting and cooking fish—and knowing when it’s fresh. These days, she puts her seafood smarts to work when she’s browsing local shops like The Lobster Place in New York City and Schmidt’s Deli & Seafood Market in Southampton, NY. “I stop by all the time, just to check out what’s come in that day,” she says. Here are a few of Katie’s favorite fish—and recipes for three great summer dinners.

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Weekend Cooking

Swordfish is meaty, so it stands up really well to a thick sauce like pesto.”

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KATIE’S SEAFOOD-SHOPPING TIPS • Give the fish a sniff. It should smell like the ocean—but not overly fishy. • Fillets should glisten as if they just came out of the water. • The bloodline (a strip of darker, blood-rich muscle that runs through the center of some species like swordfish) should be bright red, not brown. • Whole fish should have clear eyes and their scales should be intact. • Don’t forget the freezer section! Frozen fish can often be fresher and more affordable than what you’ll find at a grocery-store seafood counter.

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e m . sum r o a e f e t s t Th p u o . d r an n p Just o e

Weekend Cooking

GRILLED TUNA WITH ROMESCO SAUCE ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 to 6

FOR THE ROMESCO SAUCE 2 jarred roasted red peppers ½ cup almonds 1 slice bread 2 tablespoons red wine vinegar 1 tablespoon honey 1 teaspoon smoked paprika ½ cup extra-virgin olive oil Kosher salt and freshly ground pepper FOR THE FISH 1½ pounds very fresh tuna steaks (3 to 4 steaks; about 1 inch thick) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper

1. Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste. 2. Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce.

SWORDFISH KEBABS WITH MINT PESTO 1¼ pounds swordfish steak, cut into 1-inch cubes (bloodline removed) ¼ cup sliced almonds 1 large clove garlic, smashed 1 cup packed fresh mint ¼ cup packed fresh flat-leaf parsley Grated zest of 1 lemon, plus wedges for serving 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Pinch of red pepper flakes (optional) 1. Put the fish cubes in a bowl. Soak eight 8-inch wooden skewers in water for at least 30 minutes. 2. Meanwhile, make the pesto: Put the almonds and garlic in a food processor and

pulse until finely chopped. Add the mint, parsley and lemon zest and pulse until finely ground. Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed. Season the pesto with salt, pepper and the red pepper flakes, if using. Pour about one-third of the pesto over the swordfish and toss to evenly coat. Reserve the remaining pesto for serving. Refrigerate the swordfish for at least 30 minutes and up to 4 hours. 3. Preheat a grill to medium high. Skewer 3 or 4 chunks of swordfish on each skewer. Grill, turning once, until just cooked through, 2 to 3 minutes per side. Drizzle the skewers with the reserved pesto and serve with lemon wedges.

MAHI MAHI WITH PEACH-CUCUMBER SALSA ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 (plus extra salsa)

FOR THE SALSA 3 yellow peaches, finely diced 1 small cucumber, peeled and seeds removed, finely diced ½ red onion, finely diced ½ jalapeño pepper, minced ½ bunch cilantro, finely chopped Juice of ½ lime Kosher salt and freshly ground pepper FOR THE FISH 4 4- to 6-ounce pieces mahi mahi (or grouper, snapper or halibut) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil

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1. Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeño, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve. 2. Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.

ACTIVE: 20 min l TOTAL: 50 min l MAKES: 8

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Weekend Cooking

Big-Time

Grilling Feed a crowd with these party-size cookout recipes.

CON POULOS

FOOD STYLING: ANNE DISRUDE; PROP STYLING: MARINA MALCHIN.

PHOTOGRAPHS BY

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Weekend Cooking

COLA BARBECUE RIBS ACTIVE: 1 hr 20 min l TOTAL: 2 hr 10 min SERVES: 8 to 10

1 20-ounce bottle cola 2 cups ketchup ⅔ cup apple cider vinegar ⅓ cup lightly packed dark brown sugar ⅓ cup dijon mustard 3 cloves garlic, finely chopped 1 tablespoon Worcestershire sauce ¾ teaspoon cayenne pepper 2 tablespoons sweet paprika Kosher salt and freshly ground black pepper 5 racks baby back ribs (8 to 10 pounds total), membranes removed Vegetable oil, for the grill 1. Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat. Cook until reduced by about half, about 5 minutes. Add the ketchup, vinegar, brown sugar, mustard, garlic, Worcestershire sauce, cayenne and 2 teaspoons paprika. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from the heat and let cool slightly. 2. Preheat a grill to medium and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn of half the burners. Combine 2 tablespoons salt, 1 tablespoon black pepper and the remaining 1 tablespoon plus 1 teaspoon paprika in a bowl. Rub the salt mixture all over the ribs. Remove 1 cup of the barbecue sauce to a small bowl; brush over the ribs. 3. Wrap each rack of ribs separately in foil. Put the racks, overlapping if necessary, on the cooler side of the grill (indirect heat). Cover and cook, ﬂipping the ribs after 30 minutes, until just tender and beginning to pull away from the bones, about 1 hour to 1 hour 15 minutes. 4. Remove the ribs from the grill and carefully unwrap; pour any juices into the pan with the remaining barbecue sauce. Bring the sauce to a simmer over medium heat and cook until thickened, 5 to 7 minutes. 5. Increase the grill heat to medium high. Brush the ribs with some sauce from the pan and grill over direct heat, ﬂipping every 5 minutes, until glossy and crisp at the edges, about 20 minutes. Transfer the ribs to a large cutting board and let rest 5 minutes. Cut the ribs between the bones and serve with the remaining barbecue sauce. If you’re making the ribs on a charcoal grill, you’ll need 3 to 4 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.

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G R E A T

F I Q

APPETIZERS

Watch recipe videos from top chefs:

cheesesofeurope.com

Weekend Cooking

PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM 2 1 1 1 1 2

tablespoons black peppercorns tablespoon coriander seeds tablespoon yellow mustard seeds tablespoon smoked paprika tablespoon dill seeds tablespoons vegetable oil, plus more for the grill 1 beef tenderloin (4 to 4½ pounds) Kosher salt 4 slices thick-cut bacon, chopped 2 large sweet onions (such as Vidalia), thinly sliced 1 cup lager ⅓ cup apple cider vinegar 2 tablespoons packed light brown sugar 2 teaspoons roughly chopped fresh thyme Flaky sea salt, for serving

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ACTIVE: 1 hr l TOTAL: 1½ hr l SERVES: 8 to 10

1. Preheat a grill to medium. Put the peppercorns and coriander seeds in a small plastic bag and crush with a mallet or small skillet. Transfer to a bowl and add the mustard seeds, paprika and dill seeds. Rub the beef with the vegetable oil and season with kosher salt. Rub the pepper mixture all over the beef; set aside. 2. Make the jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer the bacon to a plate, reserving 2 tablespoons drippings in the skillet. Add the onions to the skillet, season with kosher salt and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the beer, vinegar and brown sugar; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and the liquid is absorbed, about 30 minutes. Stir in the bacon and thyme; remove from the heat and set aside. 3. Meanwhile, brush the grill grates with vegetable oil. Grill the beef, turning occasionally, until well marked, about 15 minutes. Reduce the heat to medium low, cover the grill and continue cooking, turning the beef occasionally, until a thermometer inserted into the center registers 125˚, about 15 more minutes for medium rare. Transfer to a cutting board and let rest, 10 minutes. 4. Slice the beef, sprinkle with flaky salt and serve with the bacon-onion jam.

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Weekend Cooking

PARMESAN-GARLIC CHICKEN WINGS ACTIVE: 40 min l TOTAL: 5 hr 10 min SERVES: 8 to 10

2 lemons, plus wedges for serving 1 head garlic, cloves smashed and peeled ½ cup olive oil, plus more for the grill ½ cup packed fresh basil, plus 2 large sprigs 5 large sprigs oregano, halved 8 to 10 sprigs thyme, halved Kosher salt and freshly ground pepper 5 pounds chicken wings 4 tablespoons unsalted butter, at room temperature ¼ cup grated parmesan cheese 1. Grate the zest of 1 lemon and set aside; juice both lemons. Combine the garlic and olive oil in a large microwave-safe bowl and microwave until the garlic starts sizzling, 1 to 2 minutes; let cool. Add the lemon juice, herb sprigs, 1 teaspoon each salt and pepper, and the chicken wings. Using your hands, rub the wings with the oil mixture; ﬁrmly press the wings down, making sure they are covered with some of the herbs and garlic. Cover and refrigerate at least 4 hours or overnight, stirring once or twice. 2. Meanwhile, pulse the butter, basil leaves, lemon zest and ½ teaspoon each salt and pepper in a mini food processor until combined. Cover and refrigerate until ready to use. 3. Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn of half the burners. Remove the basil butter from the refrigerator. Remove the wings from the marinade. Brush the grill grates with olive oil and place the wings on the cooler side of the grill (indirect heat). Cover the grill and cook, turning the wings once, until almost completely cooked through and the skin is beginning to crisp, about 30 minutes. Move to direct heat and grill, turning often, until the skin is crisp and lightly charred, 10 to 15 more minutes. 4. Transfer the wings to a large bowl. Add the basil butter and toss to coat. Add the parmesan and season with salt and pepper; toss again. Serve with lemon wedges.

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Weekend Cooking

VIETNAMESE GRILLED SALMON FOR THE SALMON 2 tablespoons grapeseed oil, plus more for brushing 1 tablespoon grated ginger 2 cloves garlic, minced 1 small shallot, minced 1 stalk lemongrass, finely chopped Juice of 2 limes 2 tablespoons fish sauce 1 tablespoon packed light brown sugar Kosher salt 2 sides wild salmon, skin on (1¾ to 2 pounds each) FOR THE CARROT-SESAME DRESSING 3 tablespoons fish sauce 2 tablespoons rice vinegar 1 tablespoon Sriracha 1 tablespoon toasted sesame oil 2 teaspoons packed light brown sugar Juice of 1 lime Kosher salt 1 carrot, julienned 3 scallions, chopped

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ACTIVE: 45 min l TOTAL: 1½ hr l SERVES: 8 to 10

1. Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and ½ cup water in a medium bowl. Place the salmon on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade coats both sides. Cover and refrigerate, 30 minutes. 2. Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves. Add the carrot, scallions and ¼ cup water; stir to combine. Set aside. 3. Preheat a grill to medium high. Remove the salmon from the marinade, wiping of any excess. Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the salmon is just cooked through, about 5 more minutes. (Do not flip the fish.) 4. Transfer the salmon to a platter and spoon the carrot-sesame dressing on top.

Weekend Cooking

CARIBBEAN-SPICED TURKEY WITH PLUM CHUTNEY FOR THE TURKEY 3 tablespoons packed light brown sugar 2 tablespoons chopped fresh thyme 1 tablespoon ground coriander 1 tablespoon ground ginger 1 tablespoon paprika 2 teaspoons ground allspice ½ teaspoon cayenne pepper ½ teaspoon granulated garlic Kosher salt 1 12- to 14-pound turkey, spatchcocked by your butcher 2 tablespoons vegetable oil, plus more for the grill FOR THE CHUTNEY 2 pounds plums, cut into ½-inch chunks 1 large shallot, finely chopped ½ cup chopped dried apricots ½ cup packed light brown sugar ⅓ cup red wine vinegar 1 tablespoon grated peeled fresh ginger 1 tablespoon chopped fresh thyme 2 teaspoons yellow mustard seeds ½ teaspoon ground allspice ½ teaspoon ground coriander ¼ teaspoon cayenne pepper Kosher salt

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ACTIVE: 3 hr 45 min l TOTAL: 3 hr 45 min l SERVES: 8 to 10

1. Make the turkey: Combine the brown sugar, thyme, If you’re making the turkey coriander, ground ginger, paprika, allspice, cayenne, garlic on a charcoal grill, you’ll and 2 teaspoons salt in a small bowl. Pat the turkey dry. need 4 to 5 pounds of Rub the vegetable oil all over the turkey, then rub with the charcoal. Add several spice mixture. Let sit at room temperature 30 minutes new briquettes to the before grilling. coals every 30 minutes to 2. Preheat a grill to medium high and prepare for indirect maintain the heat. grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn of half the burners. Brush the grill grates with vegetable oil. Lay the turkey on the grates skin-side up with the legs closest to the direct-heat side (the dark meat needs more heat). Cover the grill and cook until the turkey is deep golden brown and a thermometer inserted into the thickest part of the thigh registers 165˚, 2½ to 3 hours. Transfer to a cutting board and let rest 15 minutes. 3. Meanwhile, make the chutney: Combine the plums, shallot, dried apricots, brown sugar, vinegar, fresh ginger, thyme, mustard seeds, allspice, coriander, cayenne and 1 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat and cook until the plums are tender and the juices thicken, 10 to 15 minutes. Remove from the heat and let cool. Serve the turkey with the chutney.

Dream Ina Garten celebrates the Fourth with a red, white and blue semifreddo. PHOTOGRAPH BY

There is almost no combination of flavors that I like for dessert more than raspberries and cream. Over the years, I’ve devised so many recipes using those ingredients: Mixed Berry Pavlova, Raspberry Cheesecake, Coeur à la Crème with Raspberry Sauce. But this Vanilla Semifreddo with Raspberry Sauce may be my favorite of all. The flavors are really balanced—the creamy ice-cold vanilla mousse (semifreddo means “half cold” in Italian) works perfectly with the sweet framboise-spiked raspberry sauce and the fresh berries. And it’s great for a party because I can make everything in advance and simply take the semifreddo out of the freezer when it’s time to serve dessert. For the Fourth of July this year, I’m doing a red, white and blue twist on my traditional semifreddo. First, I’ll prepare the vanilla semifreddo in a loaf pan. (You can freeze it for up to a month!) Then, I’ll make the quick raspberry sauce about a week in advance. When I’m ready to serve, I’ll spoon a puddle of raspberry sauce onto each plate, put a slice of semifreddo on top and I’ll top each slice with fresh blueberries. Now, that’s a dessert worth celebrating!

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JOHNNY MILLER

Weekend Cooking

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE ACTIVE: 25 min l TOTAL: 4 hr 25 min l SERVES: 8

doubled in volume and warm to the touch. Of the heat, beat the mixture for 1 minute. 3. In the bowl of an electric mixer ﬁtted with the whisk attachment, add the reserved egg whites, the remaining ¼ cup of sugar and the cream of tartar and beat on high speed until the whites form ﬁrm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula. 4. Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours. 5. To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel of the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

Vegetable oil, for greasing the pan 4 extra-large eggs, separated, at room temperature ½ cup sugar, divided Seeds scraped from ½ vanilla bean ½ teaspoon cream of tartar 1 cup cold heavy cream 1 tablespoon vanilla liqueur (optional) 1 teaspoon pure vanilla extract Fresh Raspberry Sauce (recipe follows) Fresh blueberries, for serving 1. Lightly oil an 8½-by-4½-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer. 2. Put the egg yolks (reserve ⅓ cup of the egg whites and discard or save the rest for another use), ¼ cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer ﬁtted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until

FRESH RASPBERRY SAUCE ACTIVE: 15 min l TOTAL: 15 min l MAKES: 1½ cups

1 ½ ½ 1

half-pint fresh raspberries (6 ounces) cup sugar cup good raspberry preserves (6 ounces) tablespoon framboise liqueur

1. Place the raspberries, sugar and ¼ cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. 2. Pour the mixture and the preserves into the bowl of a food processor ﬁtted with the steel blade and process until smooth. Stir in the framboise and chill.

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Party Time PHOTOGRAPH BY

JEFF HARRIS

FOOD STYLING: CHRISTINE ALBANO.

Red, White and Woohoo! Make a new kind of flag cake for the Fourth of July: This icebox cake is just a stack of cookies and cream! In separate bowls, prepare two 17.5-ounce bags sugar cookie mix as the label directs for cut-out cookies; beat ¾ teaspoon red gel food coloring into one batch and ¾ teaspoon blue into the other. Form each batch into a 14-inch log, wrap in plastic wrap and freeze until firm, about 30 minutes. Slice the logs into ¼-inch-thick rounds and bake as directed; let cool. To assemble, layer the cookies with whipped cream on a platter, alternating colors. Refrigerate up to 2 hours so the cookies soften (but don’t bleed). Sprinkle with red sanding sugar.

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4th ofJuly This Independence Day, put out an all-American spread. PHOTOGRAPHS BY

RYAN LIEBE

Spiked Sweet Tea

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patriotic Potato Salad

Quick Pickles

FOOD STYLING: ANNE DISRUDE; PROP STYLING: MARINA MALCHIN.

Crispy Fried Chicken and onions

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The Goods Red Striped Paper Straws

1½ cups yellow mustard 8 to 10 sprigs thyme 5½ pounds skin-on, bone-in chicken pieces (breasts halved crosswise) 1 small onion, halved and sliced root to tip Vegetable or peanut oil, for deep-frying 5½ cups cake flour 2 tablespoons baking powder 1 tablespoon paprika 1 tablespoon dried dill ½ teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1. Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours. 2. Fill two 12-inch cast-iron skillets with about 2½ inches oil each. Heat over medium heat until a deep-fry thermometer registers 350˚. 3. While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove ⅓ cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2½ cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip of, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet. 4. Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300˚ and 325˚. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160˚ for breasts and 170˚ for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350˚ and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter.

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PATRIOTIC POTATO SALAD Put 1 pound each chopped blue and white potatoes and ½ pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegar, 2 cloves garlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1½ cups halved cherry tomatoes, ⅓ cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with ¼ cup olive oil, 2 more tablespoons vinegar, and salt and pepper.

$4 for 24; orientaltrading.com

Glass Mason Jar Mugs Artland Oasis, $20 for four; kohls.com

Navy Stripe Kitchen Towels $20 for four; williams-sonoma.com

Stars and Stripes Serving Platter $20; surlatable.com

Fun idea! SPIKED SWEET TEA Make simple syrup: Bring 1 cup each sugar and water to a boil, stirring to dissolve the sugar; let cool. Meanwhile, steep 8 black tea bags in a pitcher with 4 cups hot water, 10 minutes. Remove the tea bags and add 3 cups cold water, the simple syrup and ¾ cup citrus vodka; chill. Serve over ice with lemon slices.

Rocket Pop Napkins Overlap a red, a white and a folded blue cocktail napkin and roll them around bamboo cutlery, leaving the handles exposed. Secure with twine.

PAPER STRAWS AND PLATTER: MARKO METZINGER/STUDIO D.

ACTIVE: 45 min l TOTAL: 3 hr l SERVES: 8 to 10

wax beans, 1 seedless cucumber (cut into spears), 1 quartered Fresno chile pepper, 3 quartered garlic cloves and ¼ bunch chopped dill between two 1-quart jars. Bring 3 cups water, 1¾ cups distilled white vinegar, ⅓ cup kosher salt, ¼ cup sugar and 1 teaspoon cracked coriander seeds to a boil, then pour over the vegetables. Loosely screw on the lids. Let cool, tighten the lids and refrigerate until chilled, at least 4 hours.

No Artificial Preservatives. No Artificial Flavors. No Leftovers.

Luau

Bring the flavor and fun of Hawaii to any gathering.

Blue Lagoon Cocktails

Tuna Poke

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PULLED PORK SLIDERS WITH SPAM AND TROPICAL SLAW ACTIVE: 30 min l TOTAL: 5½ hr l SERVES: 6 to 8

FOR THE PORK ¼ cup packed light brown sugar 2 to 3 tablespoons ground coffee (preferably Kona coffee) 2 tablespoons ancho chile powder 1 tablespoon molasses Kosher salt and freshly ground pepper 1 3-pound boneless pork shoulder (Boston butt), cut into 4 pieces FOR THE SLAW 2 cups shredded coleslaw mix ½ pineapple, diced (about 2 cups) 1 mango, diced (about 1 cup) 1 bunch scallions (white and light green parts only), chopped 2 tablespoons rice vinegar 1 Fresno chile pepper, seeded and thinly sliced Kosher salt FOR THE SLIDERS 1 12-ounce can Spam, cut in half and sliced ⅛ inch thick 12 Hawaiian sweet dinner rolls or potato dinner rolls, split

cofee, chile powder, 2 tablespoons water, the molasses, 1½ tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours. 2. Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, chile and ½ teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours. 3. Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a ﬁne-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm. 4. Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls.

Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and ¼ cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and ½ teaspoon each red pepper ﬂakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

Fun idea! Pineapple Centerpiece

Combine 6 ounces each coconut rum and blue curaçao, 3 ounces lemon juice and 2 tablespoons superfine sugar in a cocktail shaker filled with ice. Shake until very cold, then strain into 6 short glasses filled with ice. Garnish each with a maraschino cherry, pineapple wedge, orange slice and a drink umbrella.

The Goods

Tiki Stacking Glasses

Margaritaville Palm Leaf Placemats

$6 each; cb2.com

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$40 for a set of four; frontgate.com

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Cover a pineapple tightly with plastic wrap, leaving the leaves exposed. Spray-paint the leaves (use food-safe paint), let dry for 2 minutes, then spray again.

Capiz Lotus Candle Holder $20 for a set of four; crateandbarrel.com

Fuchsia three-layer, $10 each; lunabazaar.com

CANDLE HOLDER: MARKO METZINGER/STUDIO D.

BLUE LAGOON COCKTAILS

It’s the most fun your appetite WILL HAVE ALL SUMMER.

Backyard Host your own mini fair with this easy menu.

Sausageand-Peppers Corn Dogs

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Watermelon Limeade

Salad on a Stick

Brownie– Cotton Candy Sundaes JULY/AUGUST 2016

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The Goods

tablespoon peanut oil, plus more for deep-frying ½ onion, minced 2 small bell peppers (1 red, 1 green), finely chopped 2 cloves garlic, minced Kosher salt and freshly ground pepper 1¼ cups fine cornmeal 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon mustard powder 1 teaspoon dried oregano 1 teaspoon red pepper flakes 1 cup milk 2 large eggs ½ cup finely chopped fresh parsley Warmed marinara sauce, for dipping

1. Preheat the oven to 450˚. Pierce the sausages a few times with a fork and arrange on a baking sheet. Bake until lightly browned and cooked through, about 15 minutes. Let cool. 2. Meanwhile, heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, garlic, ½ teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables are soft and lightly browned, about 7 minutes. Transfer to a plate to cool. 3. Heat 2 inches of peanut oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 340˚. Whisk the cornmeal, 1 cup flour, the sugar, baking powder, mustard powder, oregano, red pepper flakes and 1 teaspoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the milk mixture to the flour mixture along with the parsley and whisk to make a smooth batter. Stir the peppers and onions into the batter. 4. Stick each sausage on an 8-inch wooden skewer. Put the remaining 1 cup flour in a shallow dish. Working in batches, dredge the sausages in the flour, turning to coat, then dip in the batter to coat, letting the excess drip of. Fry the sausages (sticks included) until golden brown, about 4 minutes. Remove to a paper towel–lined plate and sprinkle with salt. Serve with the marinara sauce.

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water to a boil, stirring to dissolve the sugar. Transfer to a pitcher and refrigerate until cold. Puree 4 more cups cubed watermelon in a blender; strain into the pitcher. Stir in 1 cup lime juice (from about 9 limes) and 2 cups cold seltzer. Add the frozen watermelon and some lime slices. $7 for 24;

Whitewashed Wood Box Cut 2 Persian cucumbers into ½-inch rounds. Cut ½ head iceberg lettuce into small chunks. Skewer the cucumbers, lettuce and cherry tomatoes onto 10 to 12 wooden skewers. Drizzle with ranch dressing.

$5; michaels.com

Vintage-Style Ice Cream Cups $5 for 10; sucreshop.com

Acapulco Glass Pitcher $20; fishseddy.com

BROWNIE– SUNDAES with foil; coat with cooking spray. Melt 2 cups bittersweet chocolate chips and 1 stick butter in a large saucepan over low heat. Of the heat, whisk in ¾ cup each granulated and brown sugar; let cool slightly. Whisk in 4 eggs and 1½ teaspoons vanilla. Stir in 1 cup ﬂour and ½ teaspoon salt, then fold in 1 cup crumbled chocolate sandwich cookies and ½ cup each sliced chocolate candy bars and salted peanuts. Transfer to the baking dish; bake at 325˚, 35 minutes. Let cool; cut into pieces. Serve topped with neapolitan ice cream, whipped cream and cotton candy.

Fun idea! Ticket Napkin Rings Wrap tickets around a cutlery bundle and secure with tape. $3.50 per ticket roll; staples.com

ICE CREAM PAPER CUPS: MARKO METZINGER/STUDIO D.

Brunch Gear up for the Games with a colorful spread—and Brazilian cocktails.

Olympic rings Bagel Bar

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Fruit Torches

Gold-Medal Caipirinhas

FRUIT TORCHES Fill 8 flat-bottomed ice cream cones three-quarters full with tropical yogurt. Stick spears of pineapple, cantaloupe, papaya and mango into the yogurt to look like flames. Add a few strawberry slices to each. Serve immediately or refrigerate up to 1½ hours.

GOLD-MEDAL CAIPIRINHAS

Blue Slice small blue potatoes ¼ inch thick. Toss with olive oil, season with salt and roast at 400˚ until tender, about 20 minutes. Spread bagels with cream cheese; top with the potatoes.

Cut 4 limes into small pieces; place in a pitcher and add ½ cup superfine sugar. With a large wooden spoon, muddle the limes until juicy. Stir in 1 cup cachaça. Spread gold coarse sugar on a plate. Moisten the rims of 6 to 8 glasses with a lime wedge, then dip in the gold sugar; fill the glasses with ice. Pour in the cocktail and top with lemon-lime seltzer.

Black Spread bagels with cream cheese; top with sliced pitted black olives.

Yellow Spread bagels with cream cheese; top with sliced yellow grape or cherry tomatoes; season with salt. Green Mash 1 avocado with the juice of 1 lemon; season with salt and pepper. Spread on bagels; top with sliced Persian cucumbers and season with more salt and pepper.

Fun idea! Podium Vases Spray-paint a tall, medium and small glass vase in gold, silver and bronze. Rust-oleum Metallic Paint and Primer in pure gold, titanium silver and aged copper, $7.50 each; homedepot.com

he Goods

182

Small Bowls

Kaivo Paper Napkins

Fiesta, $8 each; macys.com

$6 for 20; marimekko.com

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Marta Double Old-Fashioned Glass $3; cb2.com

Glass Cylinder Vases from $5; jamaligarden.com

BOWLS, NAPKINS AND GLASS VASES: MARKO METZINGER/STUDIO D.

Red Spread bagels with cream cheese; top with smoked salmon and sliced plum tomatoes. Drizzle with lemon juice.

Shall we go sweet? Nothing Else Tastes Like

OR SHALL WE GO SPICY? Nothing Else Tastes Like

COOL Cool MILE-HIGH ICE CREAM CAKE ACTIVE: 1½ hr l TOTAL: 5½ hr l SERVES: 18 to 20

It’s the ultimate ice cream treat: bright colors, fun flavors, and a big pile of whipped cream on top. PHOTOGRAPH BY

RYAN DAUSCH

To make the ice cream easier to spread, we beat it in a stand mixer. If you don’t have a mixer, just let the ice cream soften at room temperature.

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tablespoons unsalted butter, melted, plus more for the pan 10 graham cracker sheets, broken in half 1 1½-quart carton mango ice cream 1 1½-quart carton black raspberry ice cream 1 1½-quart carton strawberry ice cream ½ 1½-quart carton vanilla ice cream 1½ cups heavy cream 1 to 2 tablespoons confectioners’ sugar 1. Butter the sides of an 8-inch springform pan. Cut a 26-by-7-inch piece of parchment paper and press the parchment strip around the inside of the pan so it extends above the rim (this will hold the cake in place as you build it up). Lock the springform ring to secure the paper to the base of the pan. 2. Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes. 3. Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer and let the other half sit at room temperature, 5 minutes. Transfer to a stand mixer and beat with the paddle attachment on medium speed until smooth and spreadable but not melted. Spread the mango ice cream evenly onto the crust with a small offset spatula. Freeze until firm, 30 minutes to 1 hour. 4. Repeat Step 3 with the black raspberry ice cream (half the carton) and freeze. (Rinse out the mixer bowl between each flavor.) When firm, repeat with strawberry ice cream. When firm, beat all of the vanilla ice cream and spread on top; freeze. 5. Repeat the layers with the remaining mango, black raspberry and strawberry ice cream, making sure each layer is firm before adding the next. Freeze the cake until completely firm, at least 1 hour. 6. Remove the springform ring and parchment. Beat the heavy cream with the confectioners’ sugar in a large bowl with a mixer until stiff peaks form. Spread on top of the cake and return to the freezer until firm, about 10 minutes.

FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: MARINA MALCHIN.

sream Milk messes with more people than you think. That’s why there’s lactose-free LACTAID®. It’s real milk, just without that annoying lactose.

The milk that doesn’t mess with you. BRAND

#kidcoach

Scotlyn may be young, but that’s exactly what makes her so brilliant. Because when she dreams, she doesn’t let worry, risk or fear hold her back. To her, anything is possible. This makes her the perfect Kid Coach for Meghan, a woman who dreams of making an impact on the homeless community. Hear Scotlyn’s advice and get the #KidCoach guidance you need to dream fearlessly.

AMFAM.COM/KIDCOACH

On the Road PHOTOGRAPH BY

JEFF HARRIS

Brooklyn

FOOD STYLING: CHRISTINE ALBANO.

Dog Day No spot is more famous for its Fourth of July celebration than Coney Island in Brooklyn, home of the Nathan’s Famous International Hot Dog Eating Contest. This summer marks Nathan’s 100th birthday—and the unofficial 100th anniversary of the face-stuffing fest: Legend has it that four immigrants competed in 1916 to settle an argument about who was the most patriotic. This July 4th, Nathan’s will cook more than 40,000 wieners for the event. Grab one for yourself and watch as speed eaters scarf down about 1,000 of them in 10 minutes, starting at 11 a.m. ET. nathansfamous.com

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. . . HORMEL L REV wrap ps. Real energy to keep you going. Find it in your grocer’s lunchmeat case. See all of our varrieties at revwraps.com ®

On the Road

Guide to he Natıonal Parks In honor of the National Park Service’s 100th anniversary in August, we found the best restaurants and bites at America’s five most-visted parks.

Old Faithful Inn Dining Room

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On the Road

Yellowstone appeals to all types of travelers. It’s America’s oldest national park (a plus for history buffs); it has the largest concentration of mammals in the contiguous US (great for animal lovers); and laid-back visitors can just watch Old Faithful spout every 35 to 120 minutes. There are great bites for all outside the five entrance gates, especially in West Yellowstone, MT, and Cody, WY.

OLD FAITHFUL INN DINING ROOM Yellowstone National Park Taqueria Las Palmitas Grand Prismatic Spring

Café Madriz

TAQUERIA LAS PALMITAS West Yellowstone, MT The tacos here are just as authentic (and affordable) as ones you’d find in Mexico. The restaurant’s entire operation runs out of the back of a vintage school bus, and the five-taco plate will set you back just $10. 21 North Canyon St.; 406-640-0172

CAFÉ MADRIZ

The Book Peddler and Bunkhouse Barn Interiors

West Yellowstone, MT Many of the Latin eateries near Yellowstone are Mexican—except for this spot owned by a native Spaniard. Of the Spanish classics on the menu, the chorizo al infierno is the crowd-pleaser. You get to flambé imported sausage at your table over a pig-shaped terra-cotta pot. 311 North Canyon St.; 406-646-9245

CASSIE’S SUPPER CLUB Cody, WY If you want some two-step with your T-bone, this is the place to get it: The bar meets restaurant meets dance hall has been pairing steaks with honky-tonk music since the early 1940s. Try to tackle the legendary 36-ounce bone-in porterhouse; it’s dry-aged and hand-cut. 214 Yellowstone Ave.; cassies.com

THE BOOK PEDDLER AND BUNKHOUSE BARN INTERIORS West Yellowstone, MT First-time park visitors should stop by this bookstore café for a cup of joe, a baklava muffin and a quick research session: It’s full of nature and outdoor survival guides. 106 North Canyon St.; 406-646-9358

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Cassie’s Supper Club

GRAND PRISMATIC SPRING: RALPH SMITH. CAFÉ MADRIZ: WHERE WOMEN WORK. CASSIE’S SUPPER CLUB: JASON MCCARTHY. BISON: BROWN W. CANNON III/INTERSECTION PHOTOS. TAQUERIA LAS PALMITAS: ASHLEY ANN CAMPBELL.

This 112-year-old dining room, set in one of the largest log structures in the world, caters to the indecisive: There are buffets three times a day, so you can try as much as you like, or you can commit to a proper Wyoming meal of bison bratwurst. Grand Loop Rd.; yellowstonenationalparklodges.com

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On the Road

You’ll find top-notch food south of the Grand Canyon in the towns of Tusayan and Williams, but you can also eat a memorable meal right inside the park—and even on the canyon floor.

EL TOVAR DINING ROOM Of Grand Canyon Village’s nine in-park eateries, 111-year-old El Tovar is the only upscale option, and it has amazing views of the canyon. The decor is old-school Grand Canyon glamour (murals of native tribes, 1930s-style Southwestern tableware), and the food is a modern take on Arizona classics, including pancakes with prickly pear syrup and the famed salmon tostada. 1 El Tovar Rd.; grandcanyonlodges.com

PHANTOM RANCH CANTEEN Inner Canyon, AZ

El Tovar Dining Room

Twisters

Your reward for hiking 9.6 miles down to the canyon floor: a three-course dinner of steak, beef stew or vegetarian chili in a café built from river rocks. Most guests choose to book a stay in Phantom Ranch’s cabins; you can buy a to-go lunch from the Canteen for your hike back up the next day. Reservations fill up fast, so call months in advance. North Kaibab Trail; grandcanyonlodges.com

RP’S STAGE STOP Tusayan, AZ Before the railway started connecting the South Rim to civilization (aka Williams), stagecoaches were the way to get there, hence the name of this roadside café. The place can get busy—it’s one of the only grab-and-go spots in town—but it’s worth the wait. The mix-and-match breakfast sandwiches are the perfect start to a day of exploring. 400 AZ-64; rpsstagestop.com RP’s Stage Stop

TWISTERS Williams, AZ

Station 66 Italian Bistro

Phantom Ranch Canteen

This Route 66 restaurant pays homage to all the soda fountains that dotted the highway during its 1950s heyday, starting with the vintage pink Crown Victoria parked out front. On the menu: sundaes, malts and blue plate specials like fried catfish. 417 East Rte. 66; route66place.com

STATION 66 ITALIAN BISTRO Williams, AZ The servings here are extra-big—just what you’ll need after a long hike. Make the easy five-minute walk from the Grand Canyon Railway train depot to the restaurant, then order the 14-layer lasagna. 144 Historic Rte. 66; kennellyfamilyconcepts.com

GRAND CANYON: ADAM SCHALLAU/OFFSET. TWISTERS: PAUL MARKOW. PHANTOM RANCH CANTEEN AND EL TOVAR DINING ROOM: XANTERRA PARKS & RESORTS. STATION 66 ITALIAN BISTRO: TREVOR NEEDLE.

Grand Canyon Village, AZ

Get creative with the fresh taste of Marie’s. Made with real, premium ingredients. in the

PRODUCE S E C T I O N

On the Road

This is the country’s most popular national park, with 11 million annual visitors, but you won’t find a single restaurant among the hiking trails, waterfalls and scenic overlooks. The 500,000-acre park straddles the Tennessee–North Carolina border and has gates in several towns; the most action is in Gatlinburg, TN.

FULL SERVICE BBQ Maryville, TN Quintessential Tennessee barbecue is smoked, and at this former gas station, it’s done right: Owner Anthony DiFranco III uses a blend of native hickory and oak in his two custom-built smokers. The fan-favorite pulled pork is the ultimate fuel for a day in the park. 113 South Washington St.; fullservicebbq.com

The Lodge at Buckberry Creek

WILD PLUM TEA ROOM

Sugarlands Distilling Company

This cottage, modeled after teahouses in the Austrian Alps, looks like something from a fairy tale. Order the chicken salad—the secret ingredient is nutmeg— or grab a cup of tea and the namesake wild plum muffin. 555 Buckhorn Rd.; wildplumtearoom.com

SMOKY MOUNTAIN BREWERY Gatlinburg, TN This has been the city’s lone brewery for 20 years, and at least eight microbrews are on tap at all times. You can get a flight to try them all, but order some food, too. The sirloin is marinated in the signature Cherokee Red Ale. 1004 Parkway; smoky-mtn-brewery.com

DOC COLLIER MOONSHINE DISTILLERY AND SUGARLANDS DISTILLING COMPANY

Full Service BBQ

Gatlinburg, TN Tennessee has long been known for its moonshine, and you’ll get a history lesson on the centuries-old tradition at Doc Collier, one of the area’s prominent distilleries (519 Parkway; doccollier.co). Then travel half a mile down the road and try making your own at Sugarlands Distilling Company (805 Parkway; sugarlandsdistilling.com).

Smoky Mountain Brewery

Wild Plum Tea Room

THE LODGE AT BUCKBERRY CREEK Gatlinburg, TN This is one of the only fine dining spots around, and it’s about as close to eating in the park as you’ll get: The mountainside property is a seven-minute drive from the entrance. Meat lovers will find plenty of options (including wild game) on the menu. 961 Campbell Lead Rd.; buckberrylodge.com

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SMOKY MOUNTAINS: RALPH SMITH. SUGARLANDS DISTILLING COMPANY: J. MILES CARY. WILD PLUM TEA ROOM: GATLINBURG CONVENTION AND VISITORS BUREAU. FULL SERVICE BBQ: ANTHONY DIFRANCO.

Gatlinburg, TN

Real chicken or beef is the number one ingredient in DISH from Rachael Ray™ Nutrish®. There’s never any corn, wheat or soy. You’ll also find pieces of real slow-roasted chicken, fruit and veggies in every recipe. Look for DISH where you shop for your family’s groceries. SwitchtoNutrish.com

On the Road

A day of scaling Colorado’s famous 11,000-foot mountains calls for mountains of food, too. Near the park’s eastern border, in Estes Park and Lyons, you’ll find tons of options for dining, drinking and snacking.

TWIN OWLS STEAKHOUSE Estes Park, CO Swap your hiking boots for dress shoes and schedule a date night here. The lighting is low, the wine list is long and the servers are used to lovey-dovey guests: It’s a hot spot for weddings. You should try an elk dish, like kebabs with Cajun sauce or the medallions with roasted sweet potatoes. 800 MacGregor Ave.; twinowls.net

ESTES PARK PIE SHOP & DINER Estes Park, CO You can order a full meal at this diner, but the word “pie” comes first in the name for a reason. The 40-plus varieties are made from the owners’ grandmothers’ recipes. If you order “the Frankenstein,” you’ll get six different slices in one pan. 509 Big Thompson Ave.; youneedpie.com

Colorado Cherry Company Twin Owls Steakhouse

ANTONIO’S REAL NEW YORK PIZZA Estes Park, CO Owner Antonio couldn’t find good New York–style pizza when he moved to Colorado a decade ago, so he started making it himself. The mozzarella is local, but the tomatoes, flour and olive oil come from Italy. Antonio’s accent, on the other hand, is straight-up Brooklyn. 552 West Elkhorn Ave.; estesparkpizza.com

Estes Park Pie Shop & Diner

COLORADO CHERRY COMPANY If you’re looking for a halfway point between the park and Boulder (one hour away), make a “pit” stop here for some picnic snacks. The fourth-generation owners peddle local cherry specialties, including chokecherry jelly, cherry-marinated pickles and jugs of cherry cider. 12311 North Saint Vrain Dr.; coloradocherrycompany.com

Antonio’s Real New York Pizza

FARMER GIRL Lyons, CO When you’ve tasted enough local game, head to Farmer Girl: The chefs serve veggie-heavy dishes made from produce grown within 15 miles of the restaurant. This summer, look for cucumber soup and spicy corn cakes. 432 Main St.; coloradofarmergirl.com

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Farmer Girl

ROCKY MOUNTAINS: AURORA PHOTOS. COLORADO CHERRY COMPANY: KRISTI LEHNERT. TWIN OWLS STEAKHOUSE: PAUL CHUBBUCK. ANTONIO’S REAL NEW YORK PIZZA: KATE FRANCHER. FARMER GIRL: TYRA SUTAK.

Lyons, CO

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On the Road

Yosemite’s most famous landmarks are towering giants, like Yosemite Falls (one of North America’s tallest waterfalls), Half Dome (an 8,800-foot granite formation) and the millennia-old sequoia trees. It’s a lot to take in—but you can fuel up for the sightseeing with great lunches and dinners near the West and East gates.

MAJESTIC YOSEMITE DINING ROOM Yosemite National Park, CA The dining room at the Majestic, long known as the Ahwahnee, is how the rich and famous (John F. Kennedy, Judy Garland, Brad Pitt) do meals in Yosemite: The Sunday brunch buffet in the log lodge is $49 a person, but that buys you carved-to-order prime rib and fresh oysters—along with a view of Half Dome. 1 Ahwahnee Drive; www.travelyosemite.com

WHOA NELLIE DELI

Yosemite Falls

Make plans to fill up at this gas station, 15 minutes from the park’s east entrance. The Mobil mart looks like any other, but its menu belongs in a trendy restaurant, with dishes including ahi sashimi and whitefish tacos. Take your food outside to the picnic tables for a mountain view and—on summer weekends— a front-row seat to music performances. 22 Vista Point Dr.; whoanelliedeli.com

YOSEMITE FALLS: AURORA PHOTOS. JUNE BUG CAFE, 1850 AND DEGNAN’S DELI: THE MORRISONS. WHOA NELLIE DELI: DENISE MOLNAR. MAJESTIC YOSEMITE DINING ROOM: YOSEMITE HOSPITALITY. TENAYA LAKE: SCOTT MARKEWITZ.

Lee Vining, CA June Bug Cafe

DEGNAN’S DELI Yosemite National Park, CA This 132-year-old sandwich shop is beloved for its storied past (it’s the oldest business in the park) and, perhaps more important, its strong Wi-Fi signal. Enjoy the famous chicken salad croissant while you post a picture of the family in front of Half Dome. 9006 Yosemite Lodge Dr.; travelyosemite.com Tenaya Lake

JUNE BUG CAFE Midpines, CA This spirited café and hostel is as popular for its food (made from the restaurant’s own garden) as it is for its nighttime gatherings, where travelers flock to enjoy music, board games and flowing taps of Guinness. 6979 Hwy. 140; yosemitebug.com

1850 Mariposa, CA Golden State natives will feel at home here: The name is a nod to the year the state entered the Union, and California is celebrated with stacks of history books and state wines. Try the Bootjack burger, topped with bacon and an onion ring. 5114 Hwy. 140; 1850restaurant.com

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1850

Degnan’s Deli

Whoa Nellie Deli

Majestic Yosemite Dining Room REPORTING BY KRISTEN BROWNING-BLAS (ROCKY MOUNTAIN), KRISTIN LUNA (GREAT SMOKY MOUNTAINS) AND NINO PADOVA (YELLOWSTONE, GRAND CANYON AND YOSEMITE).

Follow Up

Good Question... Have a question about cooking? Visit foodnetwork.com/goodquestion.

Q: How do I get the smell of garlic off my hands after cooking?

Q: Can you caramelize onions and freeze them? Cheryl Rorick Sullivan (@momofours) via Instagram

A: Yes—and that’s a smart idea! Caramelize a big batch (see recipe below), then freeze in ice cube trays or a plastic wrap–lined muffin tin until solid; transfer to a resealable plastic bag and freeze up to three months. Thaw in the microwave, stirring occasionally, then use on sausages, burgers, pizza or pasta.

Anna Bannister (@onthedf) via Instagram

A: Our test kitchen team faces this problem daily! Try rubbing your hands against a stainless-steel surface while you wash them—a spoon or the faucet does the job. The sulfuric molecules from the garlic (along with the smell) will transfer from your hands to the stainless steel. You can also rub lemon slices or squeezed lemon halves on your hands before washing—a trick that also cleans the odor off a garlicky cutting board.

Q: How do you keep fruit pies from becoming too juicy? Elaine Ibach, Florence, NJ

A: Most fruit pie recipes call for a thickening agent, such as flour, cornstarch or tapioca. For the thickener to fully activate, the

Q: Is there a way to save a barbecue sauce that’s too sweet? Janice Phelps, Evansville, IN A: You just need to offset the sweetness: Add vinegar or lemon juice for tartness; some ancho chile powder, smoked paprika or finely chopped chipotle in adobo for smokiness; or coffee, grated dark chocolate or some IPA for bitterness. Just note that if you’re adding a liquid ingredient, you might need to cook the sauce a little to thicken it.

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SAUSAGE SANDWICH: KANG KIM. BARBECUE SAUCE: ANDREW PURCELL. PIE: KARL JUENGEL. GARLIC: GETTY IMAGES.

CARAMELIZED ONIONS Melt 6 tablespoons butter in a large skillet over medium heat. Add 4 thinly sliced large onions; toss to coat. Cook, stirring and scraping the pan often, until the onions are soft and browned, 30 to 45 minutes (add a little water if the pan gets too dry). Season with salt and pepper. Add a splash of white wine or vinegar, if desired.

NO MATTER WHERE THEY ARE, TOUGH MESSES DON’T STAND A CHANCE WHEN MR. CLEAN’S MAGIC ERASER IS PART OF YOUR CLEAN ROUTINE.

Wet before use. A rinse is required for surfaces that come in direct contact with food. Use as directed.

We really

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these summery star pics from Instagram.

Ree Drummond (@thepioneerwoman) feels the love with daughter Alex in Vail, CO.

Marc Murphy (@chefmarcmurphy) catches some rays in Montauk, NY.

Sunny Anderson (@sunnyanderson) and her boxer, Ella Edam, spend the dog days of summer on her Brooklyn stoop.

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#HappyHubby! Ina Garten (@inagarten) hits the beach in East Hampton, NY, with her cookbook muse, Jeffrey.

JULY/AUGUST 2016

Kelsey Nixon (@kelseynixon) and husband Robby say “yoloha” from Hawaii.

It’s just another day at the beach with The Chef Next Door Amanda Freitag (@chefamandaf).

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 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; Catherine A. Bostron, Secretary. Hearst Magazines Division: David Carey, President; John A. Rohan, Jr., Senior Vice President, Finance. © 2016 “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, 35th Floor, 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 e-mail. 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. 9 No. 6. 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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Color this cake slice—either on this sheet, a photocopy or a printable download at foodnetwork.com/colorthisdish. 2 Go to foodnetwork.com/colorthisdish and submit a scan or photo of your finished work. The winner will receive $500 and a year’s supply of ice cream, and three runners-up will each receive $50.

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Color the tastiest-looking slice and you’ll win $500, plus a year’s supply of ice cream from Ben & Jerry’s!

Color This Dish! Color this slice of ice cream cake and you could win big!

How to enter:

NO PURCHASE NECESSARY TO ENTER OR WIN. Color This Dish! contest is sponsored by Hearst Communications, Inc. Beginning June 21, 2016, at 12:01 a.m. ET through August 16, 2016, at 11:59 p.m. ET (the “Entry Period” ), go to foodnetwork.com/colorthisdish 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, e-mail address and your colored-in work of the drawing that appears in the July/August 2016 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/colorthisdish.

ILLUSTRATION: STEVEN BARBEAU.

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Food Network Magazine - July/August 2016

Articles inside

Dog Day • Hot dog! Nathan’s is celebrating the big 100.

Cooking School

50 Pestos • Make enough pesto for the rest o’ the summer.

Editor’s Letter

Summer Luau • Turn your

Big-Time Grilling • Host a

Food News • The Solo Cup Company turns 80 this summer. It’s a party!

Convention Wrap-Up • The best