Food Network Magazine June 2018

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. RAMEN NOODLE FRITTATA PAGE 88 CALORIES: 430 SPICY CARIBBEAN FISH SOUP PAGE 96 CALORIES: 440 RED PEPPER PORK CHOPS WITH SUCCOTASH PAGE 96 CALORIES: 470 COCONUT TOFU WITH SNAP PEA SALAD PAGE 102 CALORIES: 430 CHEERS TO THIS It turns out wine may actually be good for your teeth. A recent study found that the polyphenols in red wine might prevent plaque- and cavity-causing bacteria from sticking to teeth. SMART EATING The secret to a sharp mind may be in your salad bowl. A new study of men and women ages 58 to 99 found that those who ate one to two daily servings of leafy greens—like lettuce, spinach, kale and collard greens—scored 11 years younger on…

We asked the stars: What’s the first thing you’ll throw on the grill this summer? Sunny Anderson The Kitchen pg. 113 “A BURGER MADE FROM HOUSE-GROUND MEAT. IT’S FINALLY TIME TO PUT THIS MEAT GRINDER I BOUGHT TO GOOD USE!” Scott Conant Best Baker in America; Chopped pgs. 36, 44 Melissa d’Arabian Guy’s Grocery Games pg. 113 Ree Drummond The Pioneer Woman pg. 113 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games pgs. 36, 113 Nancy Fuller Farmhouse Rules; Spring Baking Championship pgs. 14, 113 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 126 Alex Guarnaschelli Iron Chef America; Iron Chef Gauntlet; Chopped; Fix Me a Plate (on foodnetwork.com) pgs. 26, 28 Eddie Jackson The Best Thing I Ever Ate (on Cooking Channel) pgs. 26, 139 “A SLAB…

Colorful scarves “Most of my scarves were gifts from my friend Donna Peck. Years ago I would give her produce from my farm and she would give me an Hermès scarf at Christmas. My favorite scarf, though, is one that my granddaughters found at Goodwill.” Hermès Un Amour de Cheval Silk Scarf, $245; therealreal.com Everyday pants “The Wearever pants from J. Jill are great for bending, reaching or any kitchen task that requires motion. They move with me, and I never have to hoist them up!” Wearever Smooth-Fit Slim-Leg Pants, $89; jjill.com Shoes for all seasons “Whether it’s winter, spring, summer or fall, you’ll find me in Crocs Capri flip-flops. They take the pressure off my back when I’m standing and walking—it’s that little bit of lift and cushion that…

A few months ago, my husband and I had dinner at New York City’s Eleven Madison Park, which is, according to the official World’s 50 Best Restaurants list, the No. 1 restaurant on earth. There are all sorts of theories about how a place earns this esteemed title, but I’m going to offer up my own: Halfway through our meal, after a butter-poached lobster course and a truffle-smothered mushroom tart, our server brought us a bucket of Popeyes fried chicken. It was the single best thing that has ever happened to me in a fancy restaurant. The chicken arrived in a metal pail with “Happy 10th Anniversary, Wylie & Maile” etched on the lid because the staff knew that we had served Popeyes at our wedding. (They delivered two small…

Alex, is it ever difficult to keep a straight face while filming Chopped? Jasmine Cazeau Corona, CA Your question made me crack a smile! Sometimes, yes, but less often than you might think. The show is pretty serious, and it’s a big deal to the competitors who are putting themselves out there in the public eye. —Alex Guarnaschelli Eddie, what is your favorite seafood to grill? William Lewis Chattanooga I love grilling salmon on a cedar plank. Before placing the fillets on the wood, I brush them with canola oil and top them with lemon zest and whatever barbecue rub I have on hand. It works every time. —Eddie Jackson Damaris, my grilled chicken breasts always turn out dry. How long should I be cooking them? Caroline McMahon Holbrook, NY…

Favorite way to celebrate as an adult “With my parents, my friends and an overpriced bottle of champagne!” Favorite birthday meal “Spaghetti bolognese and cake. No salad, no vegetables, no juice cleanse, no yogurt, no chia seeds.” Favorite birthday cake “A Hungarian specialty called Dobos torte. It’s a vanilla cake layered with chocolate buttercream and topped with hot caramel that forms a sugary shell. It’s unreal and never gets old to me.” Best gift ever “When I was in France years ago, I worked with a chef who was never satisfied: The carrot dice could always be smaller, the fish cut more evenly, the soup more salted. He walked up to me the morning of my birthday and handed me a brand-new chef’s knife. He didn’t say a word, he…