Innholdsfortegnelse for October 2019 i Food Network Magazine

Cocktail Culture The story of America’s first cocktail is a bit muddled, but by many accounts, New Orleans was the place and the Sazerac was the drink. Now, almost 200 years later, the Sazerac Company is opening a three-story museum in honor of its namesake cocktail. At Sazerac House, just outside the historic French Quarter, visitors will see how Peychaud’s Bitters are made and learn how to mix a proper drink. Tickets are free; visit sazerachouse.com for details. Story Time with Ina! Ina Garten was so taken by a clever Jewish spin on the classic children’s book Goodnight Moon, she gave writer Sheryl Haft a latke recipe to include in it. Goodnight Bubbala reimagines the original bedtime story as a holiday gathering: “In the small blue room there was a…

From the kitchen of her rural Minnesota house, Molly Yeh can see a chicken coop and sugar beet fields—a big change from the view at the Brooklyn apartment where she started her food blog, MyNameIsYeh.com. Molly, star of Girl Meets Farm, and her husband, Nick Hagen, moved to his grandparents’ former house in East Grand Forks in 2013, a space that they now share with their baby daughter, Bernie. When they arrived, the kitchen really needed an upgrade—it was big (“Coming from New York, I thought it was a palace!” Molly says), but it wasn’t exactly camera-ready. It looked dated and needed color, so the couple swapped the cabinets for open shelving and traded an almond-colored fridge for a blue one. They also installed butcher-block counters, the perfect surface for…

Just start with your favorite award-winning BUSH’S® Savory Beans variety and add in some colorful vegetables for a delicious, satisfying meal that’s also a feast for the eyes! Try this Tex-Mex Breakfast Bowl recipe and get some bonus photo tips from recipe developer, mom and social media influencer, @FeelGoodFoodie. TEX-MEX BREAKFAST BOWL Serves 2 INGREDIENTS 2 tablespoons olive oil, divided1 small onion, small dice1 medium sweet potato, small diceSalt and pepper to taste¼ teaspoon chili powder1 can BUSH’S Southwestern Style Pinto Beans™ 2 eggs⅔ cup pico de gallo½ avocado, slicedFresh cilantro, for servingHot sauce, for servingLime wedges, for serving DIRECTIONS STEP 1: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and sweet potato. Season with salt, pepper and chili powder. Cook, stirring occasionally, until…

DRESS WITH LESS Creamy salad dressings are often loaded with calories and saturated fat, but not the one for our Tex-Mex chicken salad on page 94. We created a nutrient-packed dressing using low-fat buttermilk, spinach and avocado. The avocado makes the dressing thick and rich and the buttermilk gives it a delicious tang. Keep a batch in your fridge—it’ll last for up to five days. MAKE RISOTTO WITH OATS Oats are surprisingly good in all sorts of savory dishes: Just try oatmeal with salt and a soft-boiled egg sometime! For this issue, we turned steel-cut oats into risotto (see page 92). They turned out creamy with a slight bite and great earthy flavor. Bonus: They have a third fewer calories than rice. EAT VEGGIES RAW Raw Brussels sprouts, beets and…

GREAT TOMATOES FROM EUROPE. THE ART OF PERFECTION, PRESERVED FOR ALL TASTES. European canned tomatoes come from fertile land, rich in culture, picked at peak, Mother Nature at her finest! Discover more: greatesttomatoesfromeurope.com PURE LEAF.® OUR THING IS TEA. There are no shortcuts to making exceptional iced tea. In fact, our tea masters spend years perfecting it. It’s why they insist on using only real tea leaves, rolled and brewed for a smooth, delicious taste. Discover tea the way it was meant to be with Pure Leaf.® pureleaf.com ©2019 PURE LEAF is a registered trademark of the Unilever Group of Companies used under license. SARGENTO® SLICES Always 100% real, natural cheese. Not 51%, which is all pasteurized process cheese food is required to contain. Because a grilled cheese can’t be…

CINNAMON CEREAL TREAT MUMMIES ACTIVE: 30 min l TOTAL: 1 hr l MAKES: 12 to 18 FOR THE TREATS Cooking spray6 tablespoons unsalted butter1 10-ounce bag mini marshmallowsPinch of kosher salt4 cups cinnamon cereal squares (such as Cinnamon Toast Crunch)3 cups crisp rice cereal FOR THE ICING 2½ cups confectioners’ sugar1 tablespoon meringue powderBlack candy-coated chocolates, for decorating¼ teaspoon ground cinnamon 1. Make the treats: Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray. Melt the butter in a large saucepan over medium heat. Add the marshmallows and salt and cook, stirring, until melted and smooth, about 5 minutes. Remove from the heat, stir in both cereals until coated, then press into the prepared pan. Let sit at room…

Chelsey’s wearing OWN YOUR EMPIRE Pick a bold lip color! With 12 sweet (and savory) shades to choose from, it’s easy to find a Maybelline® SuperStay Ink Crayon that’s right for you. Chelsey’s wearing ENJOY THE VIEW Apply with ease! Use the precision tip to help you create the perfect lip look. Chelsey’s wearing: TREAT YOURSELF Enjoy your treat, stress & mess free! With Maybelline® SuperStay Ink Crayon’s up to 8 hour wear, you never have to sacrifice a vibrant lip for a sweet treat. EAT, POST, LOVE! Enter the Instagrammable NYC Food Tour Sweepstakes for a chance to win a trip to New York, where you’ll tour Manhattan’s most photogenic foodie favorites. Prize includes airfare for two, two-night accommodations, and restaurant gift cards to Instagram icons. Visit foodnetmag.com to…

You've set the perfect table; now it's time to serve the perfect dessert. These miniature versions of the iconic cookie will delight guests with their cake-like texture, equal parts vanilla and chocolate iccing and a surprising hint of orange. BROWNED BUTTER & ORANGE BLACK & WHITE COOKIES ACTIVE TIME: 35 MINUTES TOTAL TIME: 55 MINUTES MAKES 32 COOKIES, 2½-INCH DIAMETER INGREDIENTS: 5 tablespoons salted butter¼ cup heavy cream egg, plus1 egg white Grated zest of 1 orange1 teaspoon vanilla extract1 ¾ cups cake flour1 cup sugar1 teaspoon baking powder½ teaspoon kosher salt icing 4-5 tablespoons heavy cream, divided2 tablespoons light corn syrup½ teaspoon orange extract2-2½ cups confectioners' sugar2 tablespoons Dutched cocoa DIRECTIONS Step 1: Preheat oven to 350°F. In saucepan, melt butter on medium-high heat. Simmer 3-4 minutes, until golden…

Nut Pie Crusts The nut company Diamond of California has turned pecans and walnuts into ready-to-use crusts. $4; available nationwide at Walmart Awesome Burgers These newcomers in the growing plant-based meat section are packed with protein from yellow peas and wheat. $6 Pillsbury Sweet Biscuits with Icing Chocolate chip or blueberry biscuits come with a packet of icing, just like what you’d put on a cinnamon roll. $2.50 If you can smell a cup of joe from a mile away, it might be time to cut back: A team of researchers studying addiction at the University of Portsmouth in the UK found that habitual coffee drinkers were able to detect the scent of coffee faster than non–coffee drinkers.…

remember your first Instagram post? Ina Garten does. It was a whole roast turkey 1 that she photographed in the middle of January 2014, when she was testing recipes for her next cookbook. She got 114 comments on it—not bad for a first-time post but a far cry from the 134,384 likes and 2,764 comments she got for a photo of her garden this summer. We all have to start somewhere, and as Ina will confess, she wasn’t sure back then that she wanted to do this Instagram thing at all. Her assistant, Lidey Heuck, had been urging her to try it for months, and when Ina finally gave it a go, as she explains on page 76, she was hooked: She found posts from all of these artists, designers…

1 Shoot in natural light When you’re photographing food, sunlight is always the best option. Get as close to a window as you can but position yourself so you aren’t casting a shadow on the food. If you’re shooting at night: Use whatever light is available but try to avoid direct overhead light. Move a lamp if possible and place your dish so the light hits it at an angle. If you’re shooting in a dark restaurant: Ask a friend to pull up a white screen (not the flashlight) on their phone and place the screen near the dish to help light it. Turn to page 54 for tips on how to bring a dark image to life! PRO TIP “When we’re at a restaurant, we’re never afraid to go…

People ask me all the time how I get inspired. The truth is, after writing 11 cookbooks and almost 1,000 recipes, it’s not always easy to come up with new ideas. I look for inspiration everywhere. The colors from fashion week in Milan might inform my book designs; a dish I order in a restaurant might lead to a new recipe. But in the last few years, social media has become one of my biggest sources of inspiration. I often see something on Instagram and go running to the kitchen! I have to admit, I was a little late to the party. My wonderful assistant Lidey suggested that we start an Instagram account about six years ago and I responded, “I already have enough to do!” Undeterred, Lidey took my…

CHICKEN AND HERB DUMPLINGS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 7 tablespoons cold unsalted butter2 carrots, chopped2 stalks celery, chopped1 parsnip, peeled and chopped1 bay leafKosher salt and freshly ground pepper1½ cups plus 3 tablespoons all-purpose flour4 cups low-sodium chicken broth2 teaspoons baking powder⅔ cup cold buttermilk1 tablespoon chopped fresh dill, plus more for topping1 tablespoon chopped fresh chives, plus more for topping2 cups shredded rotisserie chicken, skin removed 1. Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, ¼ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the…

FOIL-PACKET CARIBBEAN CHICKEN ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 2 scallions, trimmed1 small bunch cilantro, tender stems and leaves separated1 tablespoon jerk seasoning1 small clove garlicGrated zest and juice of 1 lime¼ cup extra-virgin olive oil1½ pounds skinless, boneless chicken thighs, cut into 2- to 3-inch pieces1½ pounds white sweet potatoes, sliced into ¼-inch-thick roundsKosher salt and freshly ground pepper6 radishes½ small pineappleHabanero hot sauce, to taste 1. Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl. 2. Lay out four 16- to 18-inch-long sheets of foil.…

TRUFFLE EYEBALLS Roll 12 small pieces of white fondant into pea-size balls; flatten into thin rounds. Dampen one side of each with water and stick onto a white chocolate truffle. Mix green gel food coloring with a few drops of water; paint the fondant. Paint a dot with black gel food coloring for the pupil. RASPBERRY BLOOD Bring 3 cups raspberries, 1 cup sugar and 1 cup water to a boil, then simmer until soft, 8 minutes. Return to a boil, whisk in 1½ teaspoons pectin and boil 1 minute, whisking. Strain through a fine-mesh sieve and whisk in a few drops of red food coloring. Let cool completely. Eyes on the Prize Here’s a scary good idea for Halloween cupcakes: Top them with truffle eyeballs and raspberry blood! Florida-based…

RAINBOW CHARD WITH RAISINS Chop the leaves of 2 bunches rainbow chard; slice the stems. Brown 3 slices chopped bacon in olive oil in a large pot. Add the chard stems, 1 chopped red onion, ½ cup golden raisins and a pinch of salt. Cook over medium-high heat until softened, 4 to 5 minutes. Stir in 2 tablespoons cider vinegar and 1 teaspoon sugar. Add the chard leaves in batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper. SHAVED PURPLE CAULIFLOWER SALAD Thinly slice 1 head purple cauliflower. Cook 3 tablespoons olive oil, 4 thin slices lemon, 2 sliced garlic cloves and ½ teaspoon each crushed fennel seeds and coriander seeds in a small skillet, 4 minutes. Off the heat, add 2 tablespoons lemon juice.…

Kiss and Tell Carve the top off a pumpkin and scoop out the seeds and flesh. Paint the pumpkin and its lid (but not stem) with liquid silver leaf (available at craft stores); let dry. Paint the stem with white acrylic craft paint. Let dry, then write KISSES with blue acrylic craft paint. Let dry. Gold Cup Carve the top off a pumpkin in a zigzag and scoop out the seeds and flesh. Paint wavy horizontal stripes, each about 2 inches wide, with light yellow acrylic craft paint. Let dry, then outline each stripe with brown acrylic craft paint; let dry. Burst of Color Carve the top off a pumpkin and scoop out the seeds and flesh. Place ⅛-inch masking tape (available at craft stores) vertically down the entire pumpkin,…

BOBBING FOR APPLES PUNCH ACTIVE: 20 min l TOTAL: 1½ hr SERVES: 8 5 lemons½ cup sugar2 cinnamon sticks2 whole cloves2½ cups white cranberry juice, chilled1 cup vodka, bourbon or rye whiskey, chilled (optional)1 750-ml bottle nonalcoholic sparkling apple cider, chilled6 to 8 small apples 1. Remove 6 wide strips zest from 1 lemon with a vegetable peeler. Juice all the lemons to make ¾ cup juice; refrigerate the juice. Bring 2 cups water, the sugar, lemon zest, cinnamon sticks and cloves to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer 5 minutes. Let cool, then strain through a fine-mesh sieve into a large liquid measuring cup or bowl. Refrigerate until cold, at least 1 hour and up to 1 day. 2. Combine the…

BLACK CHOCOLATE CAKE ACTIVE: 50 min l TOTAL: 5 hr l SERVES: 8 to 10 FOR THE CAKE ½ cup vegetable oil, plus more for the pans2 cups all-purpose flour, plus more for the pans1 cup unsweetened black cocoa powder1 teaspoon salt¾ teaspoon baking soda½ teaspoon baking powder2 ounces semisweet chocolate, chopped1 tablespoon instant coffee granules1½ cups boiling water¾ cup sour cream1 teaspoon pure vanilla extract3 large eggs2 cups sugar FOR THE FROSTING 3 large eggs1½ cups whole milk1½ cups sugar¾ cup unsweetened black cocoa powder3 tablespoons cornstarch¼ teaspoon salt2 ounces semisweet chocolate, finely chopped2½ sticks unsalted butter, at room temperature 1. Make the cake: Preheat the oven to 350°. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out…

Instagram’s Big Fish You don’t have to set foot inside the popular seafood restaurant Catch LA to get a good look at it. The spot is Instagram’s most geo-tagged restaurant in the country. This is no accident—owner Mark Birnbaum and his partners designed every detail of the space and menu with social media in mind, right down to the final course: a towering cake called “Hit Me,” with a top layer that oozes white chocolate ganache when you smash it. Turn the page to find 50 other great restaurant photo ops across the country.…