Innholdsfortegnelse for Jul/Aug 2018 i Food Network Magazine

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. LEMON–POPPY SEED FETTUCCINE PAGE 68 CALORIES: 440 TEX-MEX CHICKEN AND CORN SOUP PAGE 80 CALORIES: 470 FRIED SCALLOPS WITH BIBB AND FENNEL SALAD PAGE 70 CALORIES: 320 GRILLED STUFFED PORK TENDERLOIN Page 80 CALORIES: 410 YOU SAY TOMATO… Organic tomatoes might be worth the higher price tag: According to a study published in the journal Food Chemistry, organic tomatoes contain more antioxidant-rich polyphenols than conventional tomatoes. Polyphenols can help protect the body against cardiovascular disease and cancer, so consider going organic if you make the stuffed tomatoes on page 100. LOOKING GOOD One more reason to eat fresh summer strawberries: Researchers at Padjadjaran University in Indonesia found that the juices in strawberries can act as bleaching agents…

My 8-year-old daughter came across a photo of a watermelon fruit basket the other day and thought it was the coolest thing she had ever seen. I wondered for a second if we’d made a big mistake in this issue: We produced a whole story about fun things to do with watermelon (page 49), and not one of them involves carving it into a basket and filling it with melon balls. I honestly thought the idea was so played out that no one would get excited about it anymore. I should have known better: People love a watermelon hack, of any kind. Food Network posted a video on Facebook last year demonstrating how to turn a watermelon into a keg, and it has 160 million views and counting (you can…

Best birthday party ever “Growing up in Chicago, we had an above-ground pool at our house. One year the weather was perfect and all of my cousins and neighborhood buddies came over to swim for my birthday. We made a very strong whirlpool using nothing but human power. It was an amazing day.” Favorite birthday cake “Vanilla cake—usually in cupcake form—vanilla frosting, the sugary kind that makes your teeth sting, and a gallon of sprinkles.” Best gift ever “A TurboGrafx-16 CD-ROM player when I was 11 years old. Google it. It was legendary.” Favorite way to celebrate as an adult “Pizza with the family. It’s my night to eat my weight in deep-dish pizza from Lou Malnati’s Pizzeria in Chicago—without any judgment.” Does your astrological sign mean anything to you?…

Take an ear of grilled corn, slather it with mayonnaise or Mexican crema, then sprinkle it with cheese, lime juice and chile powder and you’ve got elote (pronounced eh-LOH-tay). Street vendors in Mexico have been serving this delicious snack for ages, and it’s finally making its way onto menus across the United States. Over the past year, web searches for the dish have skyrocketed, and chefs have started coating corn with rainbow-tinted Cotija cheese, crushed chips and even sprinkles (anything for a good Instagram post!). If you ask us, the original version is perfect as is. Try it yourself! ELOTE ACTIVE: 20 min | TOTAL: 50 min | SERVES: 4 4 ears corn, shuckedVegetable oil, for brushing¼ cup mayonnaise½ cup crumbled Cotija cheeseAncho chile powder, for sprinklingLime wedges, for serving…

Give your fruit platter a makeover this summer! Start with some crowd-pleasers like berries, pineapple and kiwi, then add a few exotic choices to the mix—speckled dragon fruit, star fruit, macadamia nuts, edible flowers—and arrange everything on the plate in free-flowing sections as we did here. To cut mango in this “hedgehog” pattern, slice off the sides lengthwise (going right next to the pit), then score a crosshatch pattern into the flesh without cutting into the skin. Lightly push on the skin side so the chunks pop out. Read on for more fun fruit ideas!…

PARMESAN-BASIL CORN CAKES Cut the kernels off 2 ears of corn. Pulse half the corn and 1 egg in a food processor; transfer to a bowl. Mix in the remaining corn, ¼ cup each flour, grated parmesan and chopped basil, 1 tablespoon cornstarch, ½ teaspoon kosher salt and some pepper. Cook spoonfuls in an oiled skillet until golden, 3 to 4 minutes per side. GRILLED MUSHROOM KEBABS Toss 12 ounces trimmed mixed mushrooms with olive oil, salt and pepper. Thread onto 4 skewers, alternating with Peppadew peppers. Grill over medium heat, turning, until tender, 10 to 12 minutes. Grill 4 scallions, then chop and whisk with 3 tablespoons each olive oil and chopped parsley, 2 tablespoons red wine vinegar and 1 tablespoon chopped Peppadews. Drizzle over the kebabs. MEXICAN RICE…

For an oyster lover, nothing could be better than an unlimited supply—particularly when the bivalves are pulled right from the water and served in the middle of Vineyard Sound while the sun is setting. This is often how an evening plays out at Cottage City Oyster Farm, where brothers Dan and Greg Martino give Martha’s Vineyard visitors an up-close look at the raising and harvesting of oysters. Their tours take you by boat 300 feet offshore to a solar-powered work raft where in exchange for helping shuck oysters, you can eat as many as humanly possible. You can also drink whatever you happen to take along (rosé is never a bad idea). Whether you visit the farm on the official work-boat tour or on a somewhat fancier schooner (run by…

“I’D SELL CLASSIC NORTH CAROLINA–STYLE PULLED PORK WITH A VINEGAR-BASED SAUCE.” Ted Allen Chopped; The Best Thing I Ever Ate (on Cooking Channel) pg. 51 Sunny Anderson The Kitchen pgs. 22, 98 Valerie Bertinelli Valerie’s Home Cooking; Food Network Star: Comeback Kitchen; Kids Baking Championship pg. 95 Anne Burrell Worst Cooks in America pg. 96 Maneet Chauhan Chopped pg. 22 Ina Garten Barefoot Contessa pg. 90 Eddie Jackson Ultimate Summer Cook-Off; The Best Thing I Ever Ate (on Cooking Channel) pg. 22 Katie Lee The Kitchen; Beach Bites with Katie Lee (on Cooking Channel); Katie Lee Eats Meat, in Sweats (on foodnetwork.com) pg. 145 Jeff Mauro The Kitchen pg. 28 Michael Mina pg. 42 “A TRUCK DEDICATED TO BISCUITS AND GRAVY. I’D HAVE ALL TYPES OF BUTTERY BISCUITS, GRAVIES AND…

July August…

Take a moment to reflect on this bit of news at your Fourth of July cookout: Last year, for the first time ever, France consumed more American-style hamburgers than traditional French ham sandwiches, or jambon-beurre (ham on a buttered baguette)—1.46 billion burgers versus 1.22 billion sandwiches. In fact, according to figures from restaurant consultants Gira Conseil, there’s at least one burger on the menu at 85 percent of all French restaurants! The French are still loyal to their homeland when picking side dishes, though: They eat their burgers with a pile of french fries.…

SERVE IT LIKE FRIES SPICED WATERMELON FRIES WITH LIME CREMA Cut a small seedless watermelon into 3-by-½-inch sticks. Mix 1 teaspoon chili powder with ½ teaspoon each ground coriander and cumin and ¼ teaspoon kosher salt. Sprinkle all over the watermelon. Stir ½ cup sour cream with the zest and juice of 1 lime and a pinch each of ground cumin and salt. Serve with the watermelon fries. SALT IT WATERMELON WITH HERB SALT Pulse ½ cup each kosher salt and fresh basil and 2 tablespoons chopped tarragon in a food processor until finely chopped. Sprinkle on watermelon wedges. FREEZE IT WATERMELON-GINGER GRANITA Puree 6 cups cubed seedless watermelon in a blender with ½ cup sugar, 1 tablespoon lime juice and 2 teaspoons grated peeled ginger until smooth. Pour into…

LEMON–POPPY SEED FETTUCCINE ACTIVE: 25 min | TOTAL: 25 min | SERVES: 4 Kosher salt1 tablespoon extra-virgin olive oil2 cloves garlic, lightly smashed2 zucchini, halved lengthwise and sliced into half-moonsFreshly ground pepper1 tablespoon poppy seeds12 ounces fresh fettuccineFinely grated zest of 2 lemons, plus juice of 1 lemon4 tablespoons unsalted butter, sliced⅓ cup grated parmesan cheese 1. Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat. 2. Add the pasta to the…

INSTANT POT LUCK “We bought an Instant Pot for the test kitchen last year, and right away I wanted one at home, too. I’m constantly trying out new recipes and techniques (I even joined an Instant Pot Facebook group!). The Caribbean chicken on page 70 took some experimenting, but we finally were able to get tender chicken and fluffy rice at the same time. I’m definitely making this dish at home.” TOP THIS When Food Network Magazine launched in 2008, we never would have called for kimchi in a weeknight recipe—it was too difficult for many readers to find. But now the fermented Korean condiment has shown up in large supermarkets and on chain restaurant menus across the country. If you haven’t tried it, the recipe on page 76 is…

“The longer this salad sits, the better it tastes—just add the pancetta at the last minute.” “Combining corn and tomatoes with pasta isn’t really something they’d do in Italy, but this dish is definitely Italian in spirit.” “There’s nothing sweeter than filling the perfect tomato with something savory!” VALERIE BERTINELLI’S TOMATO SALAD WITH PANCETTA CRISPS ACTIVE: 30 min | TOTAL: 1 hr 15 min SERVES: 6 to 8 6 thin slices pancetta (about 2 ounces)¼ cup balsamic vinegar¼ cup extra-virgin olive oilKosher salt and freshly ground black pepper3 large tomatoes, quartered and chopped into 1-inch pieces1 English cucumber, halved lengthwise and thickly sliced½ red onion, cut into 1-inch pieces 1. Preheat the oven to 350°. Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13…

GESINE PRADO’S STARS-AND-STRIPES CAKE ACTIVE: 1 hr | TOTAL: 2½ hr | SERVES: 10 to 12 FOR THE CAKE Cooking spray1¼ cups cake flour1 tablespoon Dutch-process unsweetened cocoa powder½ teaspoon baking powder8 large eggs, separated½ teaspoon cream of tartar½ teaspoon salt1 cup granulated sugar1 teaspoon pure vanilla extract½ cup water⅓ cup canola oil1 tablespoon red gel food coloringConfectioners’ sugar, for dusting FOR THE FROSTING 3 8-ounce packages cream cheese, at room temperature1½ cups confectioners’ sugar1 teaspoon pure vanilla extract3 cups cold heavy creamBlue sanding sugar, for decorating 1 Make the cake: Preheat the oven to 350°. Coat a 13-by-18-inch rimmed baking sheet with cooking spray; line with parchment, then spray the parchment. In a medium bowl, whisk the flour with the cocoa powder and baking powder. Set aside. 2 Beat…

Where to Eat 19 RAW If you haven’t had your fill of oysters, head over to this buzzy joint in Edgartown, which opened last summer and serves 15 different types of oysters from all over New England. 19rawoysterbar.com BACK DOOR DONUTS Line up at the “back door” of M.V. Gourmet Cafe & Bakery from 7 p.m. to 12:58 a.m. for the best doughnuts and apple fritters on Martha’s Vineyard. mvbakery.com RED CAT KITCHEN The menu here changes daily, depending on what ingredients the chef sources from local purveyors, but you can almost always order his famous “big-ass scallops” and crispy Brussels sprouts. redcatkitchen.com OFFSHORE ALE CO. Peanut shells cover the floor of this downtown Oak Bluffs brewery, known for its craft brews, pub grub and live music. offshoreale.com What to…

How to enter: 1 Color this ear of corn—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 June 26, 2018, at 12:01 a.m. ET, through July 16, 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 appears in the July/August…

Glow-getter “I don’t wear a ton of makeup, and when I do, I like it to look as natural as possible. I use Rituel de Fille’s luminizer on my brow bones as a highlighter, on my lids as eye shadow or on my cheekbones to give my skin a dewy glow.” Rare Light luminizer, $29; ritueldefille.com Books all around “I always keep a book in my purse, in our den, and on my nightstand—you’ll find my ‘smart’ books there. My current lineup includes Silent House by Orhan Pamuk, Certain Relevant Passages by Joe Manning and Grocery by Michael Ruhlman.” Silent House, $16; amazon.com Splurge-worthy brush “My hair has a natural wave that I often play up with a one-inch-barrel curling iron. I let the curls cool, then I brush them…

Eddie, I want to make cookies for my vegan friend. What’s a good egg substitute? Allyson Marlowe Fox Island, WA I like using applesauce or mashed banana in place of eggs; all you need is ¼ cup for each egg in the recipe. Arrowroot powder can also work: For each egg use 2 tablespoons combined with 3 tablespoons of water. It’s similar to cornstarch and can be used as a thickener. —Eddie Jackson Michael, I love breakfast sandwiches with bacon, but I want to elevate them a bit. How can I take the bacon to the next level? Brian Smith Frenchtown, NJ A great way to do this is to make the bacon yourself! It’s easier than you think, and you can control the flavor, smoke level and richness, depending…

SLOW CONES If you ever find yourself racing to finish an ice cream cone before it drips, you’ll be happy to hear that a slow-melting ice cream could be in your future: Researchers from the Universidad Pontificia Bolivariana in Colombia and the University of Guelph in Canada recently discovered that mixing the frozen treat with extracts from the banana plant slows its melting rate. Another cool bonus: The plant fibers improve the creaminess and texture of low-fat ice cream. SOURCE: AMERICAN CHEMICAL SOCIETY Garden Varieties You don’t have to be a seasoned gardener to grow seriously impressive produce. Chefs and breeders have collaborated on a new line of experimental seeds for amateur gardeners, so you can grow floral-tasting habanero peppers (above), flame-colored beets and miniature squash right at home. row7seeds.com…

THE PIONEER WOMAN HAS ALL THE RECIPES YOU NEED FOR SUMMERTIME COOKING Liven up your family meals with more than 120 of Ree Drummond’s best recipes for tasty, wholesome meals for breakfast, lunch, dinner and dessert. The recipes in The Pioneer Woman Cooks: Come and Get It! are designed for families with crazy busy lives who still want to enjoy delicious home-cooked dishes like No-Bake White Chocolate Raspberry Cheesecake. kellogg’s is donating $1 million to No Kid Hungry to expand school breakfast programs. It’s part of our ongoing commitment to fight hunger and help children reach their full potential. You can help. Start by visiting NOKIDHUNGRY.ORG/KELLOGG For a chance to win monthly prizes, visit travel.foodnetmag.com @foodnetmagpromo foodnetmag.com…

1 MAKE A STUFFED BURGER JUICY LUCY BURGER Season 6 ounces ground beef chuck with salt. Form into 2 thin patties. Lay 2 small slices cheddar between the patties and form the meat around the cheese. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. 2 TRY A NEW SANDWICH BACON-CHEDDAR WAFFLEWICH Sandwich 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar between 2 thawed frozen waffles. Cook in a buttered skillet, flipping once, until golden. Serve with maple syrup. 3 SERVE A FUN DIP JALAPEÑO QUESO Sauté 3 tablespoons minced onion in oil in a small cast-iron skillet. Add 1 diced jalapeño, 2 tablespoons flour, ⅓ cup beer, ¼ pound each grated cheddar and…

It’s not easy for a new restaurant to stand out, but one Florida restaurant owner has figured out a way: She serves only food that starts with the letter c. Danna Haydar’s Tampa eatery, called The C House, focuses on the big three of champagne, charcuterie and cheesecake, but the full menu includes many other options that begin with c: caprese, crab cakes, calamari, cheesy mac, chili, Caesar and Cobb salads and cheeseburgers, for example. If you’re wondering how such a menu could possibly exist without beer, not to worry: It’s craft beer. thechouse.com…

Given the chance, Katie Lee would spend the entire day with her toes in the sand, listening to the waves. She has been obsessed with the beach ever since she was a kid, when her family vacationed on the South Carolina coast. As they drove down I-95, her grandfather would say, “I smell the ocean!” and she would nearly burst with excitement. Now Katie travels the country and beyond in search of the best seaside eats for her Cooking Channel show, Beach Bites. We asked her to point us to some of her favorite spots. Mala Ocean Tavern Lahaina, HI Katie raves about the wok-fried whole fish at this bistro, which sits on the water’s edge in Lahaina, a historic town on the western end of Maui. She insists that…