Innholdsfortegnelse for March 2019 i Food Network Magazine

1 Which of these comfort foods does not have an emoji? A. Hot dog B. Burrito C. Pancakes D. Potato chips 2 What’s another name for chicken and dumplings? A. Parchment chicken B. Chicken and slicks C. Saucy chicken D. Noodle bird 3 Why does lava cake have a gooey center? A. Hot fudge is piped into it after baking. B. A center of chopped chocolate melts during baking. C. The cake is underbaked so the middle is still runny. D. The center is made of pudding. 4 Which of these creamy pasta dishes does not typically have milk or cream in it? A. Carbonara B. Alfredo C. Penne alla vodka D. Mac and cheese 5 What meats are in the “meatloaf mix” sold at supermarkets? A. Beef and veal…

BAKED MAC AND CHEESE 1. Cook 8 ounces elbow macaroni in salted boiling water as the label directs for al dente. Reserve 1 cup cooking water, then drain. 2. Melt 4 tablespoons butter in a large saucepan over medium heat. Add ¼ cup flour and cook, whisking, until smooth, 2 minutes. Whisk in 2 cups whole milk and 1 teaspoon kosher salt. Bring to a simmer and cook until thickened, 5 minutes. Stir in 6 ounces each shredded colby jack and cheddar until smooth, then add the pasta, thinning with the reserved cooking water as needed. (The sauce will thicken as it bakes.) 3. Transfer to a 3-quart baking dish. Prepare your topping; sprinkle over the mac and cheese. Bake at 400° until golden, 15 to 20 minutes. Cheesy Crackers…

ISRAELI COUSCOUS WITH SQUASH Cook 1½ cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and ½ teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add ½ cup water and cook 4 minutes. Stir in the couscous, ½ cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper. KALE SALAD WITH PEANUT DRESSING Whisk ¼ cup creamy peanut butter with 2 tablespoons each rice vinegar and lime juice and 1 tablespoon each vegetable oil, soy sauce, water and sugar. Add 2 thinly sliced bunches Tuscan kale, ¾ cup thawed shelled edamame, 7 thinly sliced radishes and ½ cup chopped salted peanuts; toss well. Top with…

CLASSIC MASHED POTATOES ACTIVE: 25 min | TOTAL: 40 min | SERVES: 6 to 8 2½ pounds russet potatoes (about 5), peeled and cut into 2-inch chunksKosher salt1 stick unsalted butter, cut into pieces1 cup half-and-half, plus more if neededFreshly ground pepper 1. Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a simmer over medium heat and cook until the potatoes are tender, about 15 minutes. Drain well. 2. Return the pot to low heat. Add the butter and half-and-half. Using a ricer or food mill, press the potatoes into the pot. (You can also use a potato masher, though the potatoes will be slightly chunkier.) Season with 2 teaspoons salt and a generous amount of pepper and stir…

i’m not sure whether my ultimate comfort food is warm bread pudding or good vanilla ice cream, but with my Vanilla Brioche Bread Pudding, I don’t have to decide: It’s the best of both worlds! I make the bread pudding with a rich brioche (instead of the usual spongy plain white bread) and a thick, creamy custard, plus lots of vanilla extract and the seeds from a vanilla bean. You can really taste the vanilla! And because too much is never enough, I serve it with a decadent crème anglaise, the French custard sauce often used as the base for vanilla ice cream. The sauce is typically made by heating milk, sugar and eggs, but my “pro tip” is to simply melt good ice cream! Warm vanilla bread pudding with…

SALT AND VINEGAR WINGS ACTIVE: 1 hr 25 min | TOTAL: 3 hr 25 min | SERVES: 8 2 cups distilled white vinegarKosher salt and freshly ground pepper4 to 4½ pounds split chicken wingsVegetable oil, for frying1¼ cups all-purpose flour1¼ cups cornstarchAssorted sauces, for dipping (see below) 1. Whisk the vinegar, 1 cup water, 3 tablespoons salt and ½ teaspoon pepper in a medium bowl until the salt is mostly dissolved. Pour the liquid over the wings in a large nonreactive bowl or baking dish and submerge the wings. Refrigerate, stirring occasionally so that all the wings are coated, 2 hours. 2. Drain the wings. Pat dry and let come to room temperature. Preheat the oven to 200°. Set a rack on a baking sheet. Fill a large heavy pot…

“One cold night, a dozen friends stopped by and I made them the best mac and cheese ever with a huge conglomeration of cheeses. This version is a little simpler.” NANCY FULLER’S CREAMY STOVETOP MAC AND CHEESE ACTIVE: 30 min | TOTAL: 35 min | SERVES: 4 to 6 Kosher salt1 pound medium shell pasta4 tablespoons unsalted butter¼ cup all-purpose flour1½ cups whole milk1 cup half-and-half2 cups grated cheddar cheese (about 8 ounces)1 cup grated colby jack cheese (about 4 ounces)1 heaping teaspoon dijon mustard⅛ teaspoon paprikaDash of hot sauce4 ounces cream cheese, cut into cubesFreshly ground black pepper 1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside. 2. Meanwhile, melt the butter…

March Madness is here! If you’re hosting for the next big game, serve edible basketball hoops: Pipe diagonal lines of vanilla frosting inside short clear plastic cups, then pipe lines in the other direction to look like netting (you’ll need to tilt the cups to draw the lines). To make the orange rim, melt some vanilla frosting in the microwave until runny, 10 to 20 seconds, then tint orange with food coloring. Dip the rims of the cups in the orange frosting and freeze until set; fill each cup with a scoop of orange sherbet or mango sorbet.…

Be sure to bring your dough to room temperature before you start—it will be much easier to work with. PIGS IN BLANKETS Cut four 4-ounce bratwurst or knockwurst sausages into 6 rounds each. Stretch ½ pound pizza dough into a 6-by-12-inch rectangle; cut crosswise into 12 strips, then cut each strip in half. Wrap each strip around a sausage round and place on a parchment-lined baking sheet; brush the dough with beaten egg and sprinkle with poppy seeds. Bake at 400° until golden brown, 12 to 15 minutes. Serve with mustard. (Makes 24.) HERBED GARLIC KNOTS Cut 1 pound pizza dough into 4 pieces; flatten each into a 4-inch square. Cut each square into 4 strips; tie each strip into a knot. Transfer to a parchment-lined baking sheet, brush with…

When you step into a proper diner, you usually encounter the sweets first: glass display cases filled with cream-topped pies and mile-high layer cakes. For decades, diner owners have put desserts near the entrance to tempt customers, explains Matthew Britt, a culinary instructor at Johnson & Wales University in Providence. “Diner food isn’t always light,” he says, “but people remember the cheesecake they saw on the way in and think, ‘I have to get that.’” We can thank America’s first diner, a Providence lunch wagon built in 1872, for suggesting that every meal end with dessert, says diner historian Richard J. S. Gutman. It sold five kinds of pie, and other diners followed suit, advertising their own versions and setting the standard for decades to come. We set out recently…

FIRST PLACE WINS $500! How to enter: 1 Color this bowl of mac and cheese—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 February 12, 2019, at 12:01 a.m. ET, through March 12, 2019, 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…

5:43 a.m. I wake up and need coffee immediately, but nothing is open! Grrrroowl…is that a word? 6:07 a.m. I jump in the car and head to the New York City studio where we film Chopped. I get dressed and made up. 7:49 a.m. I have watery coffee and coconut chia pudding. I stare at some scones as I chew the pudding. On Chopped days I’m often eating one thing and staring at another that I wish I could eat! 8:02 a.m. I take my seat on set alongside judges Geoffrey Zakarian and Martha Stewart. In the first Mystery Basket we have a mushroom cocktail, winter melon, snow pea tips and monkfish liver 8:35 a.m. As we wait to taste the first round, I eat two spoonfuls of yogurt, two…

1 The color of boxed mac and cheese is curiously vibrant, but if you check the ingredients you’ll see that many brands get their color from natural ingredients like paprika, turmeric and annatto, a spice from Central and South America. 2 Coffee, eggs, bacon and…mac and cheese? According to one food research group, 24 percent of Americans eat mac and cheese for breakfast or as an early-morning snack. 3 Since Kraft launched its first mac and cheese shape (spirals in 1975), it has developed more than 2,000 different ones, including trains, dinosaurs and unicorns. The most popular pasta was Rugrats shaped, which came out in 2005. 4 In Canada, Kraft Dinner (or KD)—the name for Kraft’s boxed mac and cheese north of the border—is the unofficial national dish: Per capita,…

FOIL-PACKET STEAK AND ASPARAGUS ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4 1 bunch asparagus, trimmed and cut into 1½-inch pieces2 tablespoons extra-virgin olive oil1 tablespoon chopped fresh marjoram2 cloves garlic, finely gratedKosher salt1½ pounds skirt steak, cut into eight 4-inch-long pieces1½ teaspoons cracked pepper 1. Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the asparagus, olive oil, marjoram, garlic and a pinch of salt in a large bowl and toss. 2. Sprinkle the steak with a big pinch of salt and the pepper. Put 2 pieces of steak side by side in the center of each sheet of foil and top with the asparagus. Bring the 2 short ends of the foil together and fold twice;…

REE DRUMMOND’S CORNED BEEF AND CABBAGE ACTIVE: 30 min | TOTAL: 4 hr | SERVES: 8 1 3- to 4-pound package corned beef brisketFreshly ground pepper1 cup balsamic vinegar2 tablespoons sugar (optional)1 head green cabbage2½ tablespoons extra-virgin olive oilKosher salt½ 12-ounce bottle Guinness or other stout 1. Preheat the oven to 325°. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for 2½ hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from…

CLASSIC CHILI ACTIVE: 30 min | TOTAL: 1 hr | SERVES: 8 3 tablespoons vegetable oil1 large onion, chopped1 red bell pepper, chopped2 tablespoons tomato paste¼ cup chili powder2 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons dried oregano2 pounds ground beefKosher salt and freshly ground peppe2 15-ounce cans kidney beans (do not drain)3 14-ounce cans diced tomatoes 1. Heat the oil in a large pot over mediumhigh heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes. 2. Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes,…

While most of the country spends March obsessing over college basketball’s Final Four, New Orleans residents are more concerned about who will advance to the “Final Fork” in the city’s annual Bean Madness tournament. The point of the competition is to make the best-tasting red beans and rice, and the legume fanatics behind the event, known as the Krewe of Red Beans, do not take the decision lightly: They spend a full month evaluating and narrowing down a pool of entries from dozens of chefs and local restaurants. Last year Ma Momma’s House of Cornbread, Chicken, and Waffles nabbed the prize with a family recipe, and (no surprise) the chef has decided to keep the details a secret. In its place, we’re offering up our test kitchen’s best version. We…