Innholdsfortegnelse for September 2017 i Food Network Magazine

Sunny Anderson The Kitchen cohost talks to us about her go-to beauty products—and her impressive sneaker collection. Curl keeper I wear wigs and they’re all made by hairstylist Kim Kimble. Her curl cream is perfect for my curly wig—and it works just as well on naturally curly hair. It reactivates the curls and makes them bouncy.” Bounce Back Curl Cream, $13; kimkimble.com No-fuss nails “I love gel manicures because I never have to worry about polish chipping off when I’m cooking. Gelish has awesome colors and lots of sparkly options. I buy them online and take them to the salon.” Gelish MINI Soak Off Gel Polish, $13; sallybeauty.com Essential spoon “I fell in love with Karen Davis’s left-handed wooden spoons while filming the first season of The Kitchen½ Now I…

Sugar fix A frozen treat can work wonders as a bribe: According to a recent survey, two-thirds of parents admit to promising their kids ice cream to get them to do something—and dads are the bigger culprit: They’re 65 percent more likely than moms to cut the deal! SOURCE: BASKIN-ROBBINS Teatime If you like to curl up with a good book and a cup of tea, now you can curl up with a cup of tea inspired by a good book: NovelTea’s blends are named after famous fiction and come in tins that look like hardcovers. Included in the company’s tea library: Don QuixoTea, Pride and Peppermint, and War and Peach. New “titles” like Anise in Wonderland, Anne of Green Tea Gables and Pippi Oolongstocking arrive this month. $29 for…

If your butter is frozen or too cold for spreading, use a vegetable peeler to pull off thin strips. Jan Winters Elkton, MD Store your ginger in the freezer. When you need it, gently shave off thin slices from a cut end (don’t bother peeling) and add straight to your cooking. Henry Liu Libertyville, IL To cut the kernels off an ear of corn, place the pointed end of the ear into the hole of a tube cake pan. As you slice downward, the hole holds the ear of corn steady while the kernels all fall into the pan. No mess and no cut fingers! Carrie L. Kass Longmont, CO I freeze tomato paste in tablespoonfuls because most recipes call for that amount. Samantha Tessler North Attleboro, MA Make scrambled…

JEFF MAURO’S GARLIC MAYO Combine 1 cup mayonnaise, . teaspoon each chili powder and ground cumin, 1 minced garlic clove and salt and pepper to taste in a medium bowl; mix until smooth. TIA MOWRY’S JALAPEÑO CHIMICHURRI MAYO Combine 2 cups fresh parsley, 1 cup fresh cilantro, 1 large jalapeno (seeded and chopped), 3 garlic cloves and . to 1 tablespoon sherry vinegar in a food processor and pulse until well chopped. Add . cup mayonnaise and pulse several times to incorporate. Season with salt. VALERIE BERTINELLI’S GIARDINIERA AÏOLI Pulse 1 pasteurized egg, 2 grated garlic cloves and 1 teaspoon dijon mustard in a food processor. With the motor running, add . cup each olive oil and vegetable oil in a slow steady stream. Add one 16-ounce jar giardiniera (drained)…

Katherine Alford, Senior Vice President, Culinary, Food Network Kitchen GRATE IDEA Cauliflower “rice” seems to be everywhere these days—you can even buy pre-grated cauliflower at the grocery store. Our test kitchen manager, Stephen Jackson, wondered if we could turn broccoli into rice, too, and it worked! Just hold a stalk of broccoli by the stem and grate the florets on the large holes of a box grater. Then briefly sauté it for a simple side dish or add it to pasta like we did on page 86. EASY INDIAN Keep an eye out for great Indian ingredients at your supermarket; we’ve seen so many new ones hit the shelf lately. You can find naan bread (naan chips, too!) in various flavors, all sorts of chutneys and bottled sauces, and even…

SPINACH-ALMOND RICE Bring 3 cups salted water to a simmer; add 1½ cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, . cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and ? cup olive oil. Season with salt and pepper. PASTRAMI AND RYE BERRY SALAD Cook 1 cup rye berries in simmering salted water until tender, about 1 hour. Drain, transfer to a bowl and let cool. Add 1 cup each thinly sliced red cabbage and celery and . cup chopped pastrami. Whisk 3 tablespoons each cider vinegar and whole-grain mustard and ? cup olive…

The set of Kids Baking Championship is not exactly like a regular home kitchen: There’s a giant ice cream machine, smoke guns and plenty of specialty ingredients, including isomalt—a sugar substitute that chefs use for sugar art. “I was so excited to bake in that deluxe dream kitchen!” says Aidan Berry, who walked away as the show’s winner earlier this year. During the competition, Aidan, who turns 14 this month, took advantage of the tools at his disposal and wowed judges Duff Goldman and Valerie Bertinelli in the process. “Some of the stuff I tried was a huge risk because I had never done it before,” Aidan says. Believe it or not, the lemon cake that led to his victory was a first-time effort, too. Aidan swapped the butter he…

I’d never thought of the peanut butter sandwich as a difficult recipe, but a few summers ago one of my friends attempted to make one—and failed spectacularly. This wasn’t just any friend. He’s one of the most successful people I’ve ever met, a crazy-smart high-powered executive at a company you definitely know and I definitely won’t name here. One of his kids asked for a PB&J, so this friend (I’ll call him Dave) got out two pieces of bread and some peanut butter and jelly. So far, so good. The trouble started when he tried to add the peanut butter. It must have come straight from the fridge, because as he spread it around, the bread tore in a few places. Never mind, Dave kept going. He put jelly on…

WINNER! PATRICE HURD Bemidji, MN Inspiration I’ve always loved how lemon and coconut taste together. As for the cherries, I have five grandkids and whenever I make something for them, I put a cherry on top! Secret to success Dropping the dough—not packing it tightly—into the mini-muffin tin helps create a thick, soft cookie. CHERRY-TOPPED LEMON-COCONUT COOKIE CUPS ACTIVE: 45 min l TOTAL: 1 hr 15 min l MAKES: about 32 Cooking spray 2 sticks unsalted butter, at room temperature 1¼ cups sugar 1 large egg, at room temperature 2 cups sweetened shredded coconut 1½ tablespoons grated lemon zest, plus ¼ cup lemon juice (from 2 lemons) 1 teaspoon pure vanilla extract 2½ cups all-purpose flour 2 teaspoons baking powder ¾ teaspoon fine sea salt ¾ cup white chocolate chips…

1 C The King of Rock and Roll loved fried peanut butter and banana sandwiches, often with bacon. Many restaurants call this sandwich The Elvis. 2. (One point for each) 1. E; 2. F; 3. D; 4. B; 5. A; 6. C 3. D A banh mi is a baguette (a reflection of French colonialism in Vietnam) stuffed with pork, chicken or tofu, pickled vegetables and herbs. 4. D Reubens are made with corned beef. Croque monsieurs, Cubans and Gerbers are all made with ham. (A Gerber is a Missouri classic— a ham melt on garlic bread.) 5. (One point for each) 1. B; 2. A; 3. D; 4. C; 5. E 6. C American cheese is naturally white—yellow and orange versions are colored with annatto extract, a food dye…

Cover Recipe BACON-TOMATO LINGUINE ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 Kosher salt 12 ounces fresh linguine 6 slices bacon, cut into .-inch pieces 3 cups cherry or grape tomatoes 1 shallot, thinly sliced 2 large eggs ⅓ cup grated parmesan or pecorino romano cheese, plus more for topping 1 teaspoon finely grated lemon zest Freshly ground pepper 1 cup fresh basil, torn 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1¼ cups cooking water, then drain the pasta; set aside. 2. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about…

PROVENÇAL COD, POTATOES AND STRING BEANS ACTIVE: 25 min l TOTAL: 45 min l SERVES: 4 1 pound Yukon Gold potatoes, thinly sliced ½ cup plus 1 tablespoon extra-virgin olive oil 1 teaspoon herbes de Provence Kosher salt and freshly ground pepper 8 ounces yellow wax beans and/or green beans, trimmed 2 small tomatoes, diced ⅓ cup pitted kalamata olives, roughly chopped 2 tablespoons fresh lemon juice 4 6-ounce cod fillets (1 to 1½ inch thick) Chopped fresh parsley, for topping 1. Put a rimmed baking sheet in the upper third of the oven and preheat to 475?. Combine the potatoes, 2 tablespoons olive oil and ½ teaspoon herbes de Provence in a large bowl; season generously with salt and pepper. In a separate bowl, combine the beans, 1 tablespoon…

Save this list! The biggest names in town tell us where every food lover should go. Ask someone from the Bay Area where to grab a bite and you’ll usually end up with a list so long, it would take months to try every place. If you ask a local chef, the list gets even longer. For decades, this region has been one of America’s best places to eat, and people who live here never seem able to pick a favorite. We thought it was high time to edit the choices, so we asked star chefs and other insiders for their absolute top spots. Follow these tips and you’re guaranteed to eat as well as they do. WHERE TO EAT GUY FIERI Tommy’s Joynt Guy became a fan of this…

How to enter: 1 Color this cupcake—on this page, a photocopy or a page printed from 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 three runners-up will each receive $50.…

Melissa, I consider myself an OK cook. Any advice on how to improve my skills? Chris Cooper Sunrise, FL Start by mastering meat: Before cooking, blot the meat really well with a paper towel. Moisture will keep it from getting a nice sear; it will have a better crust and be much more flavorful if you blot it dry first. Second, invest in a meat thermometer. Lamb, chicken and beef each cook at a different rate, so using a thermometer is the best way to avoid overcooking. —Melissa d’Arabian Jeff, I love making beerbattered fish and onion rings, but everything I fry turns out oily. What am I doing wrong? Melissa Sabol Burgaw, NC Greasy food usually means that the frying temperature is too low. Raise it by 25? and…

Big Deal We’re dedicating this entire section to one of America’s favorite foods: the sandwich. And we’re kicking it off with a big one. To make this muffuletta-style deli sandwich, slice off the top third of a 12-inch round loaf of bread. Hollow out the inside of the loaf, leaving a ½-inch border. Fill the loaf with a mix of deli meats and cheeses (we used prosciutto, provolone, turkey, soppressata and mozzarella), fresh basil, roasted peppers and sliced tomatoes. Drizzle with vinaigrette, then replace the bread top. Wrap the sandwich tightly in plastic wrap and weight it down with a heavy skillet; refrigerate at least 4 hours or overnight, then cut into wedges. SPECIAL SANDWICH SECTION…

1 Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce; toss with ½ cup diced cooked steak, 1 cup chopped romaine, ¼ diced avocado, ¼ cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla. 2. Pastrami with Slaw Toss ½ cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill; let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish; spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw. 3. Corned Beef with Horseradish Slaw Toss ½ cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and…

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When Alex Guarnaschelli took over as chef at the New York City restaurant Butter in 2003, she didn’t even consider putting chicken on the menu. “I thought it was too basic,” says the Chopped judge. “Those were my arrogant artist-with-a-vision years!” These days, Alex not only serves chicken at Butter, she also dedicated an entire chapter to it in her new cookbook, The Home Cook. She has become a bit of a roast chicken addict, making it at home at least once a week. “I’ll tear off a wing and start gnawing on it the second the chicken comes out of the oven,” she says. She turns the leftovers—if there are any—into chicken salad, then makes stock from the bones. Here are three great roast chicken recipes from her latest…

Cocktails Appetizers Main dishes Side Dishes Desserts GINGER–SWEET TEA JULEPS ACTIVE: 20 min l TOTAL: 40 min (plus freezing) SERVES: 6 to 8 1 1-liter bottle ginger ale ½ cup sugar 1 bunch fresh mint, plus sprigs for garnish 3 black tea bags 1½ cups bourbon 1. Pour the ginger ale into a 9-by-13-inch baking dish. Freeze overnight. 2. Bring 4 cups water, the sugar and mint to a boil in a saucepan, stirring to dissolve the sugar. Let cool 2 minutes, then add the tea bags and let cool completely, 30 minutes to 1 hour; discard the tea bags. 3. Strain the sweet tea into a pitcher and add the bourbon. Refrigerate until ready to serve. Scrape the ginger ale ice with a fork and divide among glasses. Add…

For decades, Sedona, AZ, surrounded by breathtaking red rock formations and nearly 2 million acres of national forests, has been known as a place where you can get your aura cleansed or experience a spiritual transformation. And thanks to a new crop of vineyards in nearby Verde Valley, the destination has become just as popular for food and wine as it is for its meditation sites. September is a great time to visit: The weather is gorgeous (warm days and cool nights), and five major events, including the Red Rocks Music Festival, take place throughout the month. EAT Elote Cafe, inside a no-frills hotel, looks pretty basic—it’s furnished with simple wood tables and chalkboard signs. But since opening in 2007, this Mexican restaurant has developed a cult following among locals,…

What do you think? ???????????????? ACTIVE: 20 min l TOTAL: 20 min l SERVES: 2 2 tablespoons unsweetened shredded coconut 1 tablespoon unsalted pistachios, finely chopped ¼ teaspoon matcha (green tea powder; optional) 2 tablespoons semisweet chocolate chips 4 small strawberries 4 blueberries 2 cups frozen tropical fruit blend (with strawberries) 1 banana 1 cup refrigerated coconut milk beverage 1 to 2 teaspoons honey 1. Combine the coconut, pistachios and matcha in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Let cool slightly, then spoon into a small resealable plastic bag and snip off one corner. 2. Make the strawberry ladybugs: Hull the strawberries, then cut a slice off one side of each so they lie flat. Set aside…