Innholdsfortegnelse for June 2018 i Food Network Magazine

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…

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…

If you needed any more proof that America is on a cauliflower kick, here it is: According to Nielsen, sales of grocery products containing cauliflower (like cauliflower rice and cauliflower pizza crusts) have grown 70 percent in a single year. We figured we should mark the milestone by uniting cauliflower with one of America’s favorite summertime party tricks: beer-can cooking! BEER-CAN CAULIFLOWER Preheat a grill to medium high. Pour out one-quarter of a can of beer. Trim the base of a head of cauliflower so it can rest on the beer can but the florets still stay together. Brush melted butter all over the cauliflower and season with salt. Lay a double sheet of foil on the grill. Put the beer can on the foil and rest the cauliflower on…

CHRISTIAN PETRONI PORT CHESTER, NY CHEF AND RESTAURATEUR DREAM SHOW I’d visit two types of Italian restaurants every episode—one old-school family joint and one where chefs reinterpret the classics. FAVORITE DISH TO COOK Pasta e patate (pasta and potatoes)—it warms the heart. CATCHPHRASE How you doin’? GO-TO INGREDIENT Parmigiano-Reggiano REBEKAH LINGENFELSER SAVANNAH, GA MARKETING DIRECTOR AND FOOD WRITER DREAM SHOW Some Kinda Good. It’s an expression that means “Lawd, help, that food is utterly scrumptious!” FAVORITE DISH TO COOK Wild Georgia shrimp and grits GO-TO INGREDIENT Old Bay. You can’t have a low country boil without it. COMPETITIVE ADVANTAGE I’m super comfortable on camera. JASON GOLDSTEIN NEW YORK CITY FOOD BLOGGER DREAM SHOW Comfort Food for the Soul. It would be Oprah meets Emeril with a live audience of people who have…

GRILLED CHICKEN PIZZAS ACTIVE: 30 min | TOTAL: 30 min | SERVES: 4 4 skinless, boneless chicken breasts (about 8 ounces each)2 tablespoons extra-virgin olive oil, plus more for the grill1 teaspoon dried oregano, plus more for toppingKosher salt and freshly ground pepper½ cup pizza sauce8 ounces fresh mozzarella, thinly sliced1 large tomato, thinly slicedSmall fresh basil leaves, for toppingRed pepper flakes, for topping (optional) 1. Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until ¼ to ½ inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper. 2. Brush…

CALIFORNIA WALNUTS. SO SIMPLE. SO GOOD. Enhance the flavor, texture and nutritious goodness of your favorite snacks, salads, side dishes and entrées with California walnuts. For simply delicious recipes and more, visit walnuts.org. SWITCH TO GEICO. YOU’LL BE HAPPY YOU DID. While you’re perusing the best recipes and products for your family, keep in mind that saving money with GEICO is just as satisfying. New GEICO customers report average annual savings of $500 on their auto insurance—and you could, too. Disclaimer: Some discounts, coverages, payment plans and features are not available in all states, in all GEICO companies, or in all situations. Average savings amount based on national GEICO New Policyholder survey data through August 2017. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076;…

1 LAYER IT BLACKBERRY-GRAPE PARFAITS Cook ¾ cup each blackberries and seedless red grapes, ⅓ cup sugar and 2 teaspoons water in a saucepan over medium heat until juicy, about 10 minutes; cool. Remove the fruit with a slotted spoon. Layer with cottage cheese in glasses. 2 WRAP IT IN CRÊPES CHEESE BLINTZES Puree ¾ cup cottage cheese in a blender with 1 egg, 2 tablespoons sugar and ½ teaspoon vanilla. Spoon onto 4 crepes; fold in the sides and roll up. Cook in a hot buttered skillet until crisp. Top with jam. 3 SERVE ON CROSTINI PINEAPPLE BRUSCHETTA Toss ¾ cup diced pineapple, 2 tablespoons honey, 2 teaspoons chopped mint, ½ teaspoon orange zest and a pinch of salt. Spread cottage cheese on toasted baguette slices; top with the…

I love having a few basic recipes in my back pocket so that when I go to the grocery store, I can adapt them to whatever is fresh and in season. Pies, tarts and crostatas are a great example: You can make them with whatever fruit looks best. Of course, we’re all familiar with pies and tarts, but crostatas are just as delicious. They’re simple tarts made from a round of pie crust—with lots of fruit in the middle. You fold over the edges and bake it on a sheet pan to create a rustic dessert that will really impress your guests. The crust I always use is from my friend Johanne Killeen, who owns Al Forno restaurant in Providence. She makes her crostatas with everything from black figs to…

Each recipe makes 12 sliders. 1. CLASSIC BEEF Form 1½ pounds ground beef into 3-inch patties (about 12) and season with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 to 5 minutes per side. Place on slider buns with ketchup and lettuce. 2. BACON CHEESEBURGER Make Classic Beef Sliders (No. 1); top each patty with a slice of cheddar during the last minute of cooking. Place on slider buns with ketchup, mayonnaise, pickles and bacon. 3. TEX-MEX BURGER Make Classic Beef Sliders (No. 1), mixing 1 cup shredded pepper jack into the beef. Place on slider buns with guacamole, pico de gallo and hot sauce. 4. BLUE CHEESE BURGER Mix 6 tablespoons softened butter with ⅓ cup crumbled blue cheese. Make Classic Beef Sliders (No. 1).…

NO-CHURN MANGO-COCONUT-LIME ICE CREAM ACTIVE: 15 min | TOTAL: 35 min (plus freezing) | SERVES: 8 to 10 ¾ cup thawed frozen mango pulp⅓ cup sweetened condensed milkGrated zest and juice of 1 lime¼ cup confectioners’ sugar¼ teaspoon coconut extract1 5-ounce can unsweetened coconut cream, chilled1 cup cold heavy cream 1. Whisk the mango pulp, condensed milk, lime zest and juice, confectioners’ sugar and coconut extract in a large bowl until smooth; set aside. 2. Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on…

Katie Lee shows off her catch of the day on Lake Havasu in Arizona. @katieleekitchen Melissa d’Arabian and her family enjoy a dip in Iceland’s Blue Lagoon. #BucketList! @melissadarabian Alton Brown combines pool time and snack time with a doughnut float. @altonbrown Lorraine Pascale finds a serene spot in the Maldives. @lorrainepascale Giada De Laurentiis’s daughter, Jade, hits the beach with her pup. @giadadelaurentiis Geoffrey Zakarian takes us back to the 1970s in Avignon, France. @gzchef…

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…

Grasping at Straws Americans use a crazy number of plastic straws—about 500 million a day!—many of which end up in a landfill or the ocean. To combat the problem, many restaurants, and even entire cities (including Seattle and Malibu), have banned them outright. Do your part to help and skip the straw next time, or use stainless-steel or paper straws, like the ones pictured here. SNACK ATTACK Next time you’re craving a snack, check Mom’s room: In a recent survey, two-thirds of mothers admitted to hiding a secret stash of goodies like candy, chips or cookies from the rest of the family. SOURCE: CRISPY GREEN SKIN IN THE GAME If you could eat a banana peel, would you? It’s now possible in Japan, where a farmer has invented an organic…

ADAM GERTLER SEASON 4 ADAM ONCE HOSTED HIS OWN FOOD NETWORK SHOW: KID IN A CANDY STORE. MONTEREY SALKA SEASON 12 RECOGNIZE MONTEREY? SHE’S A MODEL TURNED CHEF. DEBBIE LEE SEASON 5 DEBBIE WENT ON TO WRITE A KOREAN COOKBOOK, SEOULTOWN KITCHEN. JERNARD WELLS SEASON 12 JERNARD AND HIS WIFE HAVE NINE CHILDREN. SARAH PENROD SEASON 10 YOU MAY REMEMBER SARAH BY HER NICKNAME, THE URBAN COWGIRL. TRACE BARNETT SEASON 13 TRACE SPECIALIZES IN SOUTHERN FOOD WITH A TWIST. YAKU MOTON-SPRUILL SEASON 12 YAKU USED TO PLAY PROFESSIONAL BASKETBALL—HE’S 6 FEET 9 INCHES! AMY POTTINGER SEASON 13 AMY AND HER FAMILY LIVE IN HONOLULU.…

1 You’re carving a roast chicken. Which part do you slice off first? 2 Match the retro chicken dish to its photo: Chicken Cordon Bleu, Chicken Diane, Chicken à la King, Chicken Divan. 3 Which of these is a sure indication that your chicken is done? A. The juices run clear. B. It’s golden brown on the outside. C. The internal temperature is 155?. D. None of the above 4 Which of these is not a thin chicken breast? A. Scallopini B. Cutlet C. Paillard D. Supreme 5 Label these chicken parts: white meat or dark? A. Breast ________ B. Thigh ________ C. Drumstick ________ D. Wing ________ 6 How much meat does the average rotisserie chicken yield? A. 1½ cups B. 4 cups C. 3 cups D. 5 cups…

SLAWS GUY FIERI’S JICAMA SLAW ACTIVE: 30 min | TOTAL: 45 min SERVES: 6 to 8 3 tablespoons fresh lime juice½ teaspoon red pepper flakes½ teaspoon chili powder6 tablespoons rice wine vinegar1 teaspoon sugar6 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper½ medium jicama, peeled and julienned (about 3 cups)4 medium carrots, peeled and julienned (about 2 cups)½ small napa cabbage, shredded (about 2 cups)1 small red onion, thinly sliced (about 1 cup)1 English cucumber, julienned (about 2 cups)1 red bell pepper, julienned (about 1 cup)2 tablespoons chopped fresh cilantro 1. In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine. 2. Combine the jicama, carrots, cabbage, red onion,…

We dreamed up every possible kind of slider for the special booklet on page 136, but we couldn’t resist one more—for dessert. To make these ice cream sliders, use a serrated knife to cut mini cartons of chocolate ice cream into 1½- to 2-inch-thick rounds, slicing through the carton. Remove the carton and roll the ice cream in crushed chocolate cereal. Sandwich the ice cream patties and some strawberry dessert topping between split mini brioche buns.…

For all recipes, preheat 2 baking sheets in a 450° oven on the top and bottom racks. Season a 32-ounce bag of frozen fries as directed and spread on the hot baking sheets. Bake as the label directs, switching the pans halfway through. CARAWAY-DILL FRIES Toss the fries with 2 tablespoons olive oil, 2 teaspoons each dried dill and ground caraway and ½ teaspoon mustard powder; bake. CHIPOTLE FRIES Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon chipotle chile powder; bake. JERK-SPICED FRIES Toss the fries with 2 tablespoons each olive oil and jerk seasoning; bake. Sprinkle with sliced scallions. GARLIC-PARMESAN FRIES Toss the fries with 2 tablespoons olive oil and 1 teaspoon granulated garlic; bake, sprinkling with ½ cup shredded parmesan during…

San Francisco is famous for its Cal-Mex food (like the overstuffed Mission-style burrito), and now the city can claim another ingenious creation as its own: the tacro. This taco-croissant hybrid from Vive La Tarte bakery is a flaky croissant shell stuffed with pulled pork, chicken or jackfruit and topped with pickled onions, cilantro and radishes. It made its debut earlier this year and is now a must-try for Bay Area tourists. Grab one on the early side: The tacros go on sale at 11 a.m. and usually sell out within two hours. vivelatarte.com…

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…

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…

1 Brown It Brown butter is a magical one-ingredient pasta sauce: Just cut a stick of unsalted butter into pieces; melt in a small skillet over medium heat and cook, stirring occasionally with a rubber spatula, until the butter smells toasted and brown flecks appear, about 7 minutes. Immediately pour into a liquid measuring cup to stop the cooking, then season with salt and toss with cooked noodles. It’s deliciously nutty! 2 BUTTER UP YOUR STEAK Make an herbed butter to serve on grilled steak at your next cookout. (Bonus: It’s a great way to use up leftover herbs.) Mix 1 stick softened unsalted butter, 4 minced scallions, ¼ cup minced parsley, 2 tablespoons Worcestershire sauce and 1 tablespoon minced rosemary. 3 Try a New Shape CURLS Run a serrated…

1. C To carve a whole bird, first pull each leg away from the body and cut it off, slicing through the hip joint to remove the leg and thigh in one piece. Then cut off the wings and finally the breasts. 2. (One point for each) A Chicken a la King: chicken and vegetables in a cream sauce; B Chicken Cordon Bleu: chicken stuffed with ham and cheese, breaded and fried; C Chicken Divan: a casserole made with broccoli and cheese; D Chicken Diane: cutlets with a mustard-herb sauce 3. D Your chicken might be done if it’s no longer pink and the juices run clear, but you should use a meat thermometer to make sure the internal temperature is 165?. Check in a few places (including the thickest…

1 PICK YOUR MIX-INS Prepare 1 cup total of the following ingredients (choose up to three). 2 PREPARE THE DRESSING Whisk 2 teaspoons lemon juice, white wine vinegar or apple cider vinegar, 1 teaspoon dijon or whole-grain mustard, ½ teaspoon kosher salt and a few grinds of pepper in a large bowl. Stir in ⅔ cup of one of the following until smooth. • Mayonnaise • Plain yogurt • Mayonnaise and sour cream (⅓ cup of each) 3 MAKE THE SALAD Add 4 cups grilled or rotisserie chicken (chopped or shredded) to the dressing along with the prepared mix-ins. Season with salt and pepper and toss to coat. 4 ADD EXTRA FLAVOR Stir in 2 tablespoons total of the following fresh herbs and/or seasonings (choose one or two).…

RAMEN NOODLE FRITTATA ACTIVE: 35 min | TOTAL: 35 min | SERVES: 4 1 3-ounce package ramen noodles (seasoning packet discarded)1½ teaspoons toasted sesame oil2 tablespoons vegetable oil8 ounces ground chicken1 tablespoon oyster sauceKosher salt and freshly ground pepper2 cups shredded coleslaw mix6 scallions, chopped8 large eggs2 tablespoons pickled ginger, sliced into thin strips12 ounces baby bok choy, halved lengthwise 1. Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente, about 2 minutes. Drain and toss with ½ teaspoon sesame oil; set aside. 2. Heat 2 teaspoons vegetable oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the chicken and 2 teaspoons oyster sauce; season with salt and pepper. Cook, stirring, until the chicken is no longer pink, 2 to…

HOT STUFF Harissa, a North African chili paste, has been a specialty item for years, but lately we’ve been seeing it in mainstream supermarkets—and we’ve started using it more often in the test kitchen, too. It has a subtle cumin flavor, and it ranges from mild to hot, depending on the brand. Use it as you would any chili sauce: Add to a dressing like we did on page 102, or mix with mayo for a burger topping this summer. A NEW LEAF You probably have dried bay leaves in your spice rack, but try using fresh ones sometime: They have a strong eucalyptus, menthol-like flavor that’s very different from the dried version. We used them in the Caribbean soup on page 96; you can also add a fresh leaf…

Doughnut MARSHMALLOW DOUGHNUT SANDWICH Split a glazed doughnut in half horizontally. Fill with 2 halved marshmallows and 4 raspberries. Wrap tightly in foil. Grill over medium heat until the marshmallows are gooey, 3 to 4 minutes per side. Banana CHOCOLATE-STUFFED BANANA Cut a deep slit along the inside curve of an unpeeled banana. Stuff with mini chocolate chips and chopped peanuts. Wrap tightly in foil. Grill over medium-high heat until the chocolate is melted, 2 minutes per side. Corn SPICY CORN ON THE COB Mix 2 tablespoons softened butter with 1 sliced scallion, 2 teaspoons Sriracha and ½ teaspoon kosher salt. Spread on 2 ears corn. Wrap each tightly in foil. Grill over medium heat, turning halfway through, until tender, 10 to 15 minutes. Apple GOAT CHEESE AND WALNUT–STUFFED APPLE…

One of Eddie Jackson’s earliest memories is of watching his dad, Eddie Sr., grill on their patio. “Every weekend we’d entertain, and he’d throw chicken wings, brisket or ribs on the grill. That’s when I fell in love with cooking and barbecuing,” Eddie says. So on Father’s Day, he returns the favor: The Food Network star and his dad crack open a few beers and watch a football game on TV, then Eddie whips up family favorites like ribs, fiery pasta salad and Texas caviar (that’s bean salad to all you non-Texans). “My dad has worked so hard his whole life,” Eddie says. “It’s nice to fire up the grill and treat him to a great meal.” BBQ SPICED NUTS ACTIVE: 15 min | TOTAL: 50 min (plus cooling) |…

FIRST PLACE WINS $500! How to enter: 1 Color this ice cream cone—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. NO PURCHASE NECESSARY TO ENTER OR WIN. Color This Dish Contest. Sponsored by Hearst Communications, Inc. Beginning May 22, 2018, at 12:01 a.m. ET, through June 12, 2018, 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 a scanned copy or photo of your completed version of the work that…