Innholdsfortegnelse for March 2018 i Food Network Magazine

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. VEGETABLE PAELLA PAGE 58 CALORIES: 390 CHINESE PORK AND NOODLES PAGE 60 CALORIES: 460 INDIAN SHRIMP AND LENTILS PAGE 59 CALORIES: 470 ARCTIC CHAR WITH LEMON- CAPER BUTTER PAGE 62 CALORIES: 400 VEG OUT Here’s another reason to eat your veggies: A recent study by Penn State University found that a diet high in cruciferous vegetables may improve gut health as well as help prevent cancer and Crohn’s disease. The study was done using broccoli, but researchers say that other cruciferous vegetables such as cabbage, cauliflower and Brussels sprouts may have similar benefits. Start upping your intake with the cabbage salad on page 66. BIG ON BREAKFAST! You might want to start eating dinner for breakfast: A…

My younger daughter, Ellery, came home from school recently with an invitation to a kindergarten class potluck. Ordinarily this would be great news—cooking is one of the few ways I can make myself useful at my kids’ school. But this wasn’t just any potluck. It was an “international luncheon,” and the teachers wanted every family to bring a dish that represented their heritage. Ellery asked excitedly, “What are we bringing?” and I told her the truth: I didn’t know what to make because I had absolutely no idea where our ancestors were from. I knew that my grandparents grew up in Philly, but we couldn’t bring hoagies to the party; Ellery has never even tasted one. My husband suggested poutine (the Canadian dish of french fries with cheese curds and…

NO PURCHASE NECESSARY. Open to legal residents of the 50 United States and D.C., age 21 or older. Void where prohibited. Odds of winning depend on number of entries received. Sweepstakes starts at 9 a.m. ET on February 22, 2018, and ends at 5 p.m. ET on April 16, 2018. For full official rules, prize disclosures and to enter, visit foodnetwork.com/fantasykitchen. Sponsored by Television Food Network, G.P., 75 Ninth Avenue, New York, NY 10011. Like most avid cooks, we spend a lot of time at Food Network thinking about our ideal home kitchen. We picture endless counter space, massive appliances and gorgeous new cabinets. We imagine the thrill of filling two dishwashers at once and storing groceries in a walk-in pantry. We daydream about butcher blocks and wine fridges and…

Each recipe serves 6 to 8. 1. GREEK RED PEPPER FETA DIP Pulse 1 1/2 cups crumbled feta in a food processor with 2 roasted red peppers, 1/3 cup olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 garlic clove and a pinch of cayenne until almost smooth. Add 2 tablespoons chopped parsley and season with salt; pulse to combine. 2. TZATZIKI Grate 2 Persian cucumbers on the large holes of a box grater; squeeze dry in a clean kitchen towel. Combine with 2 cups plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons each chopped dill and mint, 1 tablespoon white wine vinegar and 1 grated small garlic clove. Season with salt and pepper. Drizzle with more olive oil. 3. RAITA Make Tzatziki (No. 2), replacing the…

CHOW MEIN You can stir-fry these super-thin wheat noodles without precooking them. Or fry them into a crunchy noodle cake. MUNG BEAN THREADS These ultra-thin noodles (also called cellophane or glass noodles) are made from mung bean starch paste. Use in stirfries and soups—they soften in hot water. RICE VERMICELLI Use these delicate thin noodles in stir-fries, soups or spring rolls. Soak them briefly in hot water to soften. UDON These extra-thick chewy Japanese wheat noodles are great in soups and stir-fries. They’re sold dried, fresh or frozen. SOBA Buckwheat is the key ingredient in these thin Japanese noodles—it adds a distinctive nutty flavor, plus protein and fiber. Soba noodles are great in soups or cold salads. RAMEN These wheat noodles, sold fresh or in dried bricks, originated in China…

Several years ago, Jeffrey and I took a trip to Dublin, which was absolutely divine. We loved the city, with its charming pubs and winding streets, and the people were exactly as we imagined— so warm and friendly! While we were there, we had a chance to try traditional Irish soda bread, and it’s really easy to make at home. The secret to the delicious flavor is buttermilk and lots of currants. I love eating a slice with butter and jam and a cup of tea. To make most breads, you have to mix the dough, knead it, let it rise, punch it down, form the loaf and allow it to rise again, a process that takes most of the day. Who has time for that anymore? To make Irish…

So Cool If you have a few minutes to spare, we recommend watching a video about how Thai-style ice cream rolls are made: The process starts by pouring an ice cream base on a subzero metal surface called an anti-griddle, then scraping strips of ice cream into cylinders. Then the rolls are packed into paper cups and sprinkled with toppings. (Check out foodnetwork.com/rolledicecream.) The treat might be coming your way soon: Shops are popping up across the country, including the recently opened Fancy Roll in Madison, WI, 10Below in Los Angeles, Freezing Moo in Overland Park, KS, and the soon-to-open Sweet Charlie’s in Bowling Green, KY.…

In the past year, Spring Baking Championship judge and renowned British baker Lorraine Pascale has posted photos from across the globe: New Orleans, Portugal, Bosnia and Herzegovina, Italy. It’s clear she loves exploring new places, and that’s true even when she’s home in London. Lorraine has worked with some of the city’s best chefs, and she’s an expert on the local food scene. Here are some of her top picks. GRANGER & CO. “Bill Granger is an Australian chef who has had restaurants in London for a while, but they have always been too far away for me to visit regularly. So I was really happy when he opened one in Chelsea near my home. It is the best place for brunch, but get there early, as they do not take…

Sunny Anderson The Kitchen pg. 20 Maneet Chauhan Chopped; Chopped Junior pgs. 14, 20 “GARLIC CLAMS FROM A LORCHA, A PORTUGUESE RESTAURANT IN MACAU, OR CEVICHE FROM MAIDO IN LIMA, PERU.” Melissa d’Arabian Guy’s Grocery Games pg. 20 “THE FALAFEL AT L’AS DU FALLAFEL IN PARIS. IT’S SIMPLE BUT SAUCY AND GARLICKY— PERFECT STREET FOOD!” Giada De Laurentiis Giada Entertains; Giada at Home; Everyday Italian (on Cooking Channel) pg. 85 Tyler Florence Worst Cooks in America; The Great Food Truck Race pg. 22 Ina Garten Barefoot Contessa pg. 92 Duff Goldman Spring Baking Championship; Kids Baking Championship pg. 20 Lorraine Pascale Spring Baking Championship pg. 120 Aarón Sánchez Chopped; Taco Trip (on Cooking Channel) pg. 94 Aarti Sequeira Guy’s Grocery Games pg. 82 Michael Symon Iron Chef America; Burgers, Brews…

Geoffrey, I’d love to make an easy no-fail paella. Do you have a basic recipe? Camelia Simpson via Facebook Yes, I have a fantastic recipe for a quick paella with chorizo, shrimp and chicken, and you can find it at foodnetwork.com/geoffreyspaella. Even heat is essential for cooking this dish, so I make it in a cast-iron skillet or Dutch oven, and I use preseasoned Spanish rice from a box, which speeds up the process. I add saffron, but if you don’t have any, a mix of turmeric and paprika is a great substitute. —Geoffrey Zakarian Melissa, what spices should every home cook have in their pantry? Maranda Stowell Memphis A well-stocked spice cabinet is a huge help for any home cook. If I had to limit mine to the essentials,…

Totally Nuts The world has become so obsessed with Nutella, the popular Italian chocolate-hazelnut spread, that we need to increase the global supply of hazelnuts to keep up with demand. Researchers at Rutgers University are developing a blight-resistant hazelnut tree that can grow in New Jersey and throughout the Northeast; most hazelnuts grown in the United States currently come from Oregon. The new trees, which could start producing nuts in 10 years, promise to help Ferrero, the makers of Nutella, keep us stocked for decades to come.…

CHOP CHOPS Pork barbecue is a popular street food in the Philippines, where recipe developer Richmond Flores was born. To make the traditional dish, Richmond usually marinates the meat for two days, then skewers and grills it. For this issue, he created a 40-minute version using thin pork chops instead of pork butt (see page 64). The secret is the sweet-andtangy dipping sauce—don’t skimp on it! A CASE FOR SARDINES “My grandfather grew up in Sicily, where small oily fish like sardines and anchovies are beloved—and I’m a big fan, too. Sardines get a bad rap here, but they’re delicious and easy to cook with, especially if you use the canned stuff. For the pasta on page 64, I combined sardines with other Sicilian favorites, like fennel, golden raisins and…

AARTI SEQUEIRA’S SAAG PANEER ACTIVE: 45 min | TOTAL: 1 hr 10 min | SERVES: 4 to 6 1 teaspoon ground turmeric½ teaspoon cayenne pepperKosher salt4½ tablespoons vegetable oil12 ounces paneer (Indian cheese), cut into 1-inch cubes1 16-ounce package frozen chopped spinach1 medium white onion, finely chopped1 1-inch piece ginger, peeled and minced (about 1 tablespoon)4 cloves garlic, minced1 large green serrano chile pepper (seeds removed if you don’t like it spicy!), finely chopped2 teaspoons ground coriander1 teaspoon ground cumin½ teaspoon garam masala½ cup plain yogurt, stirred until smooth 1. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons vegetable oil. Drop in the cubes of paneer and gently toss. Let the cubes marinate while you get the rest of your ingredients together and…

1919 The first airline meal is served on a Handley Page Transport flight from London to Paris. The cold box lunch includes fruit and a sandwich and costs three shillings. 1936 United Airlines introduces the first functional airplane kitchen and gives passengers a choice of entrée: fried chicken or scrambled eggs. 1958 Pan Am starts daily commercial transatlantic jet service from New York City to Europe, launching the golden age of air travel: white tablecloths, silver coffee carafes, fine china and extravagant beef and chicken dishes. 1987 To cut costs, American Airlines chief Robert Crandall decides to remove one olive from every first-class salad plate, saving the airline $40,000 per year! 2001 In the wake of September 11, air travel drops, and nearly every major airline eliminates meal service on…

Makeup must-haves “I don’t wear much makeup, but one of my favorite products is MAC’s Ruby Woo lipstick, a bold red that stays on all day.” Retro Matte Lipstick, $18; maccosmetics.com Dependable denim “My favorite brand of jeans is 7 For All Mankind—they’re always flattering. I typically wear their skinny style with the hem rolled up a bit.” B(air) Denim Skinny, $179; 7forallmankind.com Smooth strands “I have naturally thick hair that tends to get frizzy, so I use Aveda’s Smooth Infusion shampoo. I love that the brand’s philosophy is based on Indian Ayurvedic principles.” Smooth Infusion Shampoo, $22; aveda.com Travel tote “Tumi and Diane von Furstenberg are my go-to brands for suitcases and travel bags. I always pack my carry-on with a change of clothes (in case my bag doesn’t…

MARCH 3 Most memorable birthday “Living in New York City for 14 years, I didn’t have a car, but I always dreamed of owning a Vespa. When we first moved out to California, my wife, Tolan, and son Miles surprised me with a Vespa helmet, and when I went to the garage, a Vespa was waiting with a big ribbon on it.” Best gift ever “My kids gave me our first bee box with a family of honeybees. We used that box for many years before expanding to the larger apiary that we have now at Florence Family Farms.” Favorite birthday cake “Lemon cake with whipped cream and fresh blueberries.” Best birthday party ever “Last year my brothers flew in to surprise me for the weekend. We had a house…

GREEN LIGHT Here’s some magical news for avocado lovers: Researchers have discovered a naturally occurring version of the fruit that contains 30 percent less fat than the standard avocado. Dubbed “Avocado Light,” it also oxidizes at a slower rate, which means it will keep its green color longer. It’s available in Spain and Portugal now, and we’re hoping it will make its way to the US soon. Check aguacatelight.com for updates. Raisins to the Rescue Some winemakers are doing their best to see the glass half full after wildfires ravaged California wine country late last year. The family behind Segassia Vineyard is helping turn unharvestable wine grapes into Rescue RayZyns—raisins made out of cabernet grapes. The company is also teaming up with the Food Recovery Network to raise money for…

1. D Kung pao chicken, made with peanuts and hot chiles, is traditionally called gong bao in China’s Sichuan Province. 2. (One point for each) A Shumai; B Bao; C Dumpling; D Wonton 3. B Red represents good fortune in Chinese culture. 4. A Dim sum translates to “snacks” or “very light meals” in Cantonese and is usually eaten around brunch time. 5. (One point for each) C, A, B Hunan and Sichuan cuisines are both spicy thanks to their generous use of chile peppers, but Hunan is generally the spiciest. Cantonese is the mildest and the most common cooking style found in Chinese-American restaurants. 6. B Woks are designed to get very hot on the bottom and have cooler sides. 7. A Lo mein noodles are thick wheat noodles.…

LOW-CALORIE DINNER VEGETABLE PAELLA ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4 ¼ cup extra-virgin olive oil2 cups cauliflower floretsKosher salt and freshly ground pepper1 8-ounce package sliced mixed mushrooms3 scallions, sliced (white and green parts separated)3 cloves garlic, chopped1 teaspoon mild smoked paprika½ cup dry white wine1½ cups short-grain Spanish or arborio rice1 large jarred roasted red pepper, cut into strips10 pitted black and/or green olives, halved2 tablespoons chopped fresh parsley 1. Heat 3 cups water in a saucepan over high heat until steaming; reduce the heat to low and cover to keep hot. Heat 1 tablespoon olive oil in a paella pan or very large skillet over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally, until browned in spots, about…

On many Italian menus, pasta is just a primi (first course), but for Giada De Laurentiis, it’s the perfect complete meal. “I make pasta all the time,” she says. “My daughter, Jade, would eat it for breakfast, lunch and dinner if she could!” Giada sometimes adds protein, or a veggie side like green beans, to round out the dish, but those don’t always make it to the table: “Let’s be honest—I’m a working mom, and simple pasta is often the star of the show!” That’s also true in her latest cookbook, Giada’s Italy: She included more than a dozen pasta-focused dishes, many of which she learned from relatives in Rome and on frequent trips back there to film her Food Network show Giada in Italy. “I feel like I’ve been…

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France Flourless Chocolate Cake This cake is beloved throughout France and long ago won the heart of Julia Child, who called her version “Le Glorieux” (the glorious one). The original dessert wasn’t entirely flourless: When McCall’s magazine published a recipe by French cookbook writer Countess Mapie de Toulouse-Lautrec in 1959, the cake’s dense texture led some to mistakenly call it “flourless,” despite a small amount of flour. As the recipe evolved, flour was eventually left out completely. England Chocolate Biscuit Cake Prince William broke with royal tradition by having a groom’s cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It’s made out of McVitie’s biscuits and lots of chocolate. The cake is also said to be…

Fruit Chutney Chutney has been a pantry staple in South Africa for more than a century, and fruit chutney–flavored chips are a common snack there. Pork Sausage and English Mustard These chips are inspired by barbecues in England, where sausages and mustard are as classic as burgers and ketchup in the US. Fried Egg Fried egg–flavored chips are popular in Spain, where eggs pan-fried in olive oil are commonly eaten for lunch and dinner. Guinness Burts Chips partnered with Ireland’s iconic brewery to create these chips flavored with the same type of barley and hops used in Guinness stout. Ketchup Ketchup chips, like these from Old Dutch, are a classic snack in Canada. You can find ketchupflavored seasoning on grocery shelves, too. Yogurt and Herbs You’ll find yogurt sauce drizzled…