Innholdsfortegnelse for May 2019 i Food Network Magazine

DINNERS UNDER 500 CALORIES SHRIMP AND ROASTED VEGETABLE SALAD PAGE 60 CALORIES: 490 GRILLED TANDOORI LAMB CHOPS PAGE 63 CALORIES: 410 SPICY SICHUAN BEEF STIR-FRY PAGE 62 CALORIES: 480 CHICKEN SAUSAGE AND POTATOES PAGE 64 CALORIES: 420 Go to Bed! In a recent review of studies, the American Society for Nutrition found that people who stay up late are more likely to skip breakfast, eat heavily right before bed and consume more fast food—habits that can increase the risk of type 2 diabetes and cardiovascular disease. In contrast, early risers tend to maintain regular meal patterns and eat more fruits and vegetables. Looking Good No need for the fountain of youth: A recent study published by the American Academy of Dermatology found that women who followed a healthy, fruit-filled diet…

Our obsession with avocados has become downright dangerous: The more we pit, the more we hurt ourselves. “Kitchen injuries go hand in hand with food trends,” says Dr. Vishal Thanik, a hand plastic surgeon at NYU Langone Health. Dr. Thanik now sees three to four patients a month who have wounded themselves trying to pit the fruit. “Avocado hand,” as doctors are calling it, can be a particularly serious cooking mishap, he says. Take a safer approach: Use one hand to steady the avocado on a board while you cut it in half lengthwise. Twist to separate the halves, then scoop out the pit with a spoon.…

Edible flowers are often sold as an assortment. Taste each bloom individually to see if you like it—some are more peppery than others. RICOTTA CROSTINI WITH EDIBLE FLOWERS ACTIVE: 25 min | TOTAL: 25 min | SERVES: 6 Kosher salt1 cup frozen sweet peas⅔ cup sugar snap peas, trimmed and halved½ cup ricotta cheese¼ cup grated parmesan cheese3 tablespoons extra-virgin olive oil2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juiceFreshly ground pepper6 thick slices ciabatta bread½ cup pea shoots, trimmedEdible flowers, for garnish 1. Bring a medium saucepan of salted water to a boil. Add the sweet peas and cook until bright green, about 30 seconds. Remove to a colander using a slotted spoon and run under cold water until cool. Blot dry with paper towels. Return the…

ANDOUILLE STARTED OUT HERE Out here along the Mississippi River, you will encounter a hefty dose of history, and a heaping side of tradition. Come taste our local food straight from the smokehouses, bayous and lakes. Visitnopc.com/andouille DINE ACROSS NEW WORLDS Explore St. Augustine|Ponte Vedra’s culinary scene and discover a one-of-a-kind, chef-inspired fusion of renowned restaurants, innovative flavors and old-world charm like no other. Welcome to our table at Florida’s Historic Coast®. FloridasHistoricCoast.com LOUISIANA…WHERE CAJUN BEGAN Experience Cajun/Zydeco music, authentic Cajun/Creole cuisine, nature at its wildest and art at its most eclectic. For the music lover, nature lover, foodies, or a romantic getaway, visit St. Martin Parish! Cajuncountry.org TRAVEL WITH | THE | BEST PLANNING A TRIP? CAN’T DECIDE WHERE TO TRAVEL? Check out Food Network Magazine’s one-stop resource for…

@foodnetmagpromo @foodnetworkmagpromo foodnetmag.com FOOD NETWORK™ SILICONE EGG BITES WITH LID The perfect accessory for your pressure cooker! Our egg bite tray fits in a 5-, 6- or 8-quart pressure cooker and is a great way to make savory breakfast bites. Made of heavy-duty silicone, it's super durable. It's also dishwasher, freezer and microwave safe so it's easy to use (and clean!). Want to cook up something delicious? Shop the full collection at: kohls.com/foodnetwork CALIFORNIA WALNUTS. SO SIMPLE. SO GOOD. California walnuts are incredibly versatile and add flavor, texture and nutritious goodness to all of your favorite meals and snacks. For simply delicious recipes like our Walnut Fudge Brownies, Walnut Raspberry Salad, or Mediterranean Walnut Nachos and much more, visit: walnuts.org WATCH Spring Baking Championship Monday April 22 9/8c EMBRACE LIFE’S…

FOIL-PACKET BARBECUE PORK CHOPS WITH SUCCOTASH ACTIVE: 20 min | TOTAL: 25 min | SERVES: 4 4 boneless pork chops (1 inch thick, about 6 ounces each)Kosher salt and freshly ground pepper½ cup barbecue sauce½ cup hot pepper jelly2 cups frozen lima beans, thawed2 cups frozen corn kernels, thawed1 15.5-ounce can hominy, drained and rinsed2 scallions, sliced (white and green parts separated)1 teaspoon chopped fresh thyme4 tablespoons unsalted butter, melted 1. Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove ⅓ cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce. 2.…

Next time you bite into an ice cream cone, you can thank the folks at Doumar’s drive-in. At the St. Louis World’s Fair in 1904, salesman Abe Doumar invented the first waffle cone when he put ice cream from one vendor on top of a fresh waffle from another. Fair attendees loved the combo, so Abe decided to go into business. The cones at his Norfolk, VA, drive-in still come from the same simple recipe he developed more than a century ago: butter, vanilla, brown sugar, flour and water—and they’re still made fresh daily. doumars.com…

THE LAND, SEA AND AIR BURGER Call it a take on surf and turf: McDonald’s secret burger is a Big Mac, a Filet-O-Fish and a McChicken on a three-layer Big Mac bun. QUESARITO This looks like your average burrito, but the wrapping is a quesadilla rather than a tortilla. If you order it, be sure to thank the person who makes it: Chipotle staffers say it’s notoriously difficult to fold. BLT This is one of the few nonburgers on Shake Shack’s menu. It’s bacon, lettuce and tomatoes, plus the chain’s famous ShackSauce on a potato bun. SUICIDE BURGER When a double patty doesn’t cut it, this gigantic burger might: It’s four patties, four slices of cheese, bacon and BK’s secret Stacker sauce. THE INCREDIBLE HULK This one’s for guacamole lovers:…

FIRST PLACE WINS $500! How to enter: 1 Color these edible flowers—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. Food Network Magazine Color This Dish Contest. Sponsored by Hearst Magazine Media, Inc. Beginning April 9, 2019, at 12:01 a.m. ET, through May 7, 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…

We asked the stars: What is the best food lesson your mom taught you? “Read your recipe before you start cooking. I didn’t do this as a kid—I would get so excited I’d dump everything into a bowl and then my mom would have to help. She was teaching me mise en place [‘everything in its place’] before I ever knew what it was.” Anne Burrell Worst Cooks in America: Celebrity Edition pgs. 24, 96 Ree Drummond The Pioneer Woman pg. 22 Bobby Flay Beat Bobby Flay; The Flay List; Iron Chef America and Brunch @ Bobby’s (both on Cooking Channel) pg. 97 Tyler Florence Worst Cooks in America: Celebrity Edition; The Great Food Truck Race; Bite Club pg. 97 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 90…

right after Girl Meets Farm star Molly Yeh married her longtime boyfriend, Nick, the couple made another big commitment: They got chickens. Molly and Nick, who live on his family’s sugar beet farm in Minnesota, registered for the birds and before long they received a box full of chirping little chicks. “We always knew that we wanted chickens,” Molly says. “We love fresh eggs, and chickens are so cute and goofy.” They kept the baby chicks warm and cozy inside while they turned a playhouse in their yard into a full-blown coop, equipped with heat lamps and heated feed bowls so that the water won’t freeze during the winter. Molly wanted to name each chicken after a different author, but they were a little hard to tell apart, so she…

This Mother’s Day, treat Mom to flowers and dessert—in one. To make these candied flower petals, whisk 1 pasteurized egg white with 1 teaspoon water; brush on both sides of the petals (check out page 44 for varieties). Sprinkle the petals on both sides with superfine sugar, then let dry at room temperature, uncovered, overnight. Serve on ice cream or sorbet.…

LAVENDER COOKIES WITH WHITE CHOCOLATE GLAZE ACTIVE: 30 min | TOTAL: 2 hr 50 min | MAKES: about 3 dozen FOR THE COOKIES 3 tablespoons dried lavender¾ cup granulated sugar2 sticks unsalted butter, at room temperature¼ cup confectioners’ sugar½ teaspoon kosher salt½ teaspoon pure vanilla extract2 large egg yolks2 cups all-purpose flour FOR THE GLAZE 4 ounces white chocolate, finely chopped2 tablespoons half-and halfAssorted purple sprinkles, for topping 1. Make the cookies: Pulse the lavender in a spice or coffee grinder until finely ground. Remove ¼ teaspoon to a small bowl; set aside for the glaze. Add ¼ cup granulated sugar to the remaining lavender in the spice grinder and pulse until the sugar is fine. 2. Combine the butter, lavender sugar, the remaining ½ cup granulated sugar, the confectioners’…

my friend Sarah Chase grew up in the farm country of Connecticut, and one night each summer when the strawberries came into season, her mother would make strawberry shortcakes—but not for dessert. She would make them for dinner! How fun is that?! Sarah’s story got me thinking about strawberry shortcakes. I love anything with berries and cream, and I adore flaky biscuits (who doesn’t?). I decided to revisit each part of this classic dessert and make it with a new twist. First, the shortcake. It’s traditionally like a breakfast biscuit, but it tends to be dry and crumbly, so I went back to my English scone recipe for inspiration. Good scones are crisp on the outside and moist and light inside, very much like biscuits. I used good butter, orange…

if you’re taking a road trip this summer, at some point you’ll face an inevitable question: Should we hit a drive-through? Chances are, you will: More than one in three adults eat some sort of fast food every day. Whether you love it or hate it, fast food is a quintessential part of America’s culinary history. And many of the stories behind our favorite franchises are as colorful as the places themselves—from the original retro-style Dunkin’ Donuts on the East Coast to the first-ever KFC in the West. To kick off the summer travel season, we traced a route highlighting some of the best fast food landmarks from coast to coast. We don’t necessarily recommend driving the whole thing (it adds up to 7,420 miles!), but if you find yourself…

1 Which fast food chain is the largest in the country? 2 A server who delivers fast food to parked cars is called a: A. Roller B. Curby C. Runner D. Carhop 3 When McDonald’s first opened in 1940, it specialized in: A. Hot dogs B. Hamburgers C. Barbecue D. Ice cream 4 Which fast food mascot starred in a comic-book series? A. The Taco Bell chihuahua B. McDonald’s Grimace C. The Jack in the Box clown D. Bob’s Big Boy 5 Which original recipe is famously guarded in a locked vault? A. KFC’s fried chicken breading B. McDonald’s Big Mac sauce C. Dunkin’ Donuts doughnuts D. Wendy’s chili 6 Sonic Drive-In’s name is a nod to: A. Founder Troy Smith’s obsession with space travel B. Sonic the Hedgehog C.…

Fun fact about our magazine: When we put the word “dip” on the cover, people are more inclined to pick up the issue than when we use the word “appetizer.” We know this because a team of researchers studied five years’ worth of Food Network Magazine covers and gave us all sorts of fascinating nuggets of information. Did you know, for example, that you usually prefer seeing food without garnishes? (Unless the garnish is cheese, in which case, bring it on.) There’s also evidence that you don’t like kale as much as you say you do because our kale soup cover was one of the worst-selling issues of all time. Dips, though—those are guaranteed crowd-pleasers, as long as we call them “dips” or “party food” or “snacks” instead of fussy-sounding…

First, Is It Legal? Before you proceed, make sure your town or zoning board allows you to keep chickens. Many cities have guidelines for how many chickens you can have, waste disposal and how far the coop must be from property lines. Gear Up You’ll need this equipment: Brooder box: When the chicks arrive, they’ll need to be kept in their own little pen, stocked with water, food and a heat lamp for the first six weeks. Coop: You’ll need a weatherproof spot outdoors outfitted with wood beams for roosting and nesting boxes for laying. Install one box for every five chickens and fill them with pine shavings or clean straw to cushion the eggs. Water and food: Start with a simple, inexpensive waterer from a pet store and store-bought…

Violet Fizz Combine 1 pasteurized egg white, 1½ ounces gin, ¾ ounce lemon juice, ½ ounce simple syrup and ¼ ounce each dry red wine and crème de violette in a shaker; shake 30 seconds. Add ice and shake 30 more seconds. Pour through a fine-mesh strainer into a coupe and garnish with an edible flower. Elderflower Old Fashioned Combine 2 ounces rye whiskey, ¾ ounce each elderflower liqueur (such as St-Germain) and cold water and 2 or 3 dashes of bitters in a rocks glass; stir to combine. Add ice and stir again until chilled, about 30 seconds. Garnish with a cocktail cherry and a blood orange slice. Hibiscus-Line Vodka Tonic Combine 1½ ounces vodka, ¾ ounce syrup from a jar of hibiscus flowers and ½ ounce lime juice…

Daisies How to Make Daisy Cupcakes YOU’LL NEED: 30 marshmallows⅓ cup yellow nonpareils12 cupcakes with vanilla frosting (see page 55) 1. Using kitchen shears, snip off a thin strip from the side of a marshmallow to make a petal. Work your way around the marshmallow to snip off more petals. Repeat with 23 more marshmallows. (You’ll need 10 to 12 petals per cupcake.) 2. Snip a thin round from the top and bottom of the remaining 6 marshmallows. Press the 12 rounds cut-side down in the yellow nonpareils to coat. 3. Arrange the marshmallow petals on the cupcakes, then place a nonpareil-covered marshmallow in the center of each. Tulips How to Make Tulip Cupcakes YOU’LL NEED: 1 cup white candy melts1 12-ounce bag pink candy melts½ cup vanilla frostingYellow food…

SHRIMP AND ROASTED VEGETABLE SALAD ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4 1 pound parsnips, quartered lengthwise and halved crosswise1 pound carrots, quartered lengthwise and halved crosswise1 pound turnips, peeled and cut into ½-inch wedges6 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper4 cups baby arugula¼ cup walnuts2 tablespoons grated parmesan cheese1 small clove garlic¼ teaspoon red pepper flakesGrated zest of ½ lemon, plus wedges for serving1 pound large shrimp, peeled and deveined 1. Place a baking sheet on the middle oven rack and preheat to 475°. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, ½ teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30…

@foodnetmagpromo @foodnetworkmagpromo foodnetmag.com CELEBRATE SPRING WITH FOOD NETWORK MAGAZINE ON INSTAGRAM Show us how Food Network Magazine inspires you this spring. Follow @foodnetworkmagpromo on Instagram and share how you celebrate using #FNMSpring! SHARE THE TASTE OF SUMMER WITH CROWN ROYAL PEACH To create this extraordinary blend, Crown Royal whiskies are hand-selected by our master whisky blenders and infused with fresh peach flavors. The result is a delicious Canadian whisky balanced with notes of peach, perfect for summer. For recipes to enjoy at all your summertime events, visit: crownroyal.com/whisky-cocktails A Farmer-Owned Co-op LAND OLAKES® ALL TOGETHER BETTERTM LAND O'LAKES, SIMPLY DELICIOUS Land O'Lakes® Butter adds the perfect touch of buttery flavor to everything you make, from hot corn on the cob to flaky piecrusts to deliciously golden grilled cheese. It’s sweet…

Mix up a round of margarita pudding for Cinco de Mayo: Make a package of vanilla pudding, then stir in some lime zest and juice, a splash of tequila (or more for a stronger treat!) and a little whipped cream. Moisten the rims of margarita glasses with a lime wedge, then dip in coarse sugar. Spoon the pudding into the glasses and top with lime zest and lime slices. Read on for more Cinco de Mayo fun!…

PET PIC OF THE MONTH!…