Innholdsfortegnelse for Jan/Feb 2020 i Food Network Magazine

DINNERS UNDER 500 CALORIES PENNE WITH BUTTERNUT SQUASH AND PANCETTA PAGE 54 CALORIES: 430 PORK TENDERLOIN WITH ROASTED CABBAGE PAGE 59 CALORIES: 400 FETA AND DILL FRITTATA PAGE 58 CALORIES: 430 TACO SALAD WITH BEEF PATTIES PAGE 60 CALORIES: 470 Looking Good Try a new kind of dry January and lay off the sweet drinks: A recent study from researchers at King’s College London found that participants who consumed acidic sugary drinks like sweetened fruit juice and soda had more evidence of moderate to severe tooth wear (the erosion of enamel). Pour yourself a glass of coconut water instead—if you buy the unflavored kind, it has no added sugar! The Secret to a Better Workout To up your game at the gym, you may want to get more vitamin D.…

Cold, Cold Hearts Give your valentine a new kind of chocolate-covered strawberry this year—made of ice cream! Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.…

SKIRT STEAK WITH CHEESY MASHED POTATOES ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4 1¼ pounds Yukon Gold potatoes, cut into chunks Kosher salt1 pound skirt steak, cut in half Freshly ground pepper½ teaspoon seasoned salt1 tablespoon vegetable oil½ cup 2% milk3 slices American cheese, torn into pieces2 tablespoons unsalted butter2 scallions, thinly sliced (light and dark green parts separated)1 cup frozen peas, thawed Steak sauce, for serving 1. Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve ½ cup cooking water, then drain the potatoes and return to the pan. 2. Meanwhile, season the steak generously with…

presented by all kinds of goodTM ground rules To ensure tender, moist meatballs, don’t overwork the meat. Wet your hands to prevent sticking, and use a gentle touch when shaping. crunch time For the perfect crispy texture that’s never dry, fry turkey bacon strips in a pan with a bit of vegetable oil and turn frequently for even browning. know which way to turn Use heat-safe tongs to turn and serve sausages rather than pricking with a fork, which will release their delicious juices. Find these recipes and more turkey tips at Butterball.com…

If you’re considering going on a diet in 2020, choose carefully: A new display at the Smithsonian reminds us that Americans haven’t always had the best weight-loss ideas. On a Diet, an addition to the museum’s long-standing food exhibit, explores our most controversial and curious fad diets since 1950. To prep you for a visit, we took a look back at 100 years of dieting. WASHINGTON, DC 1918 Calorie Counting Calories were a foreign concept until Lulu Hunt Peters, MD, wrote Diet and Health: With Key to the Calories. It became a best seller and laid the groundwork for modern dieting culture. 1930s The Hay Diet William Howard Hay, MD, believed that the key to good digestion was never eating starches and animal proteins at the same time. There’s not…

We asked the stars: What do you predict will be the next big food trend? Sunny Anderson The Kitchen pg. 81 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 68 Michael Symon Burgers, Brew & ’Que and Iron Chef America (both on Cooking Channel) pgs. 22, 30, 70 Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship pg. 81 Duff Goldman Kids Baking Championship; Duff Takes the Cake; Buddy vs. Duff pg. 30 Buddy Valastro Buddy vs. Duff pg. 22 Kardea Brown Delicious Miss Brown pg. 30 Robert Irvine Restaurant: Impossible pg. 36 Trisha Yearwood Trisha’s Southern Kitchen pg. 81 Anne Burrell Worst Cooks in America pg. 22 Katie Lee The Kitchen; Katie Lee Eats Meat, in Sweats and What Would Katie Eat? (both on foodnetwork.com) pgs. 22, 30 Molly…

Knotty and Nice A fruit that pretty much disappears for most of the year is back in January, and fans are racing to get their fix. Sumo Citrus is a wrinkly oversize mandarin from Japan named for a knot on top that looks like a sumo wrestler’s bun. People in California have been eating the fruit since it was first harvested there in 2011, but Sumos became a national obsession last year when Target and other stores started stocking them—and Instagram star Eva Chen raved about how easy they are to peel. If you plan to get some, move quickly (they’ll be gone by May) and prepare to pay: Sumos cost up to $4 per pound, more than twice as much as regular mandarins!…

To cut down on plastic pollution, Aquafina will start selling still water in aluminum cans this year. Canned water from RightWater and Ever & Ever are already available nationwide.…

“It’s made me take a really good look at all the steps of my recipes so that I can explain them to people following along.”—Katie Lee “We can talk to the viewers in real time and answer all of their kitchen questions. Now the world is our classroom.”—Geoffrey Zakarian “I’ve done thousands of hours of TV, so I was surprised I felt a little nervous for my first live class.”—Buddy Valastro “You get to experience all the tips, tricks and mistakes without the edited fluff. But the viewer questions can be surprising!”—Michael Symon…

MAKE A FAUX MEAT SAUCE Plant-based meat is so popular, we decided to make our own meatless “meat” sauce. The secret to our ragù on page 55 is a mix of finely chopped mushrooms and walnuts. The mushrooms add a rich meaty flavor and the walnuts mimic the crumbly texture of ground beef. Use the same combo to make a vegetarian taco filling. COOK LENTILS IN MINUTES We recently discovered microwavable precooked lentils and we’re loving them. Dried lentils can take 20 minutes to make, but the precooked ones are ready in less than 2 minutes—and the texture is great! You can also sauté them briefly with chopped leeks and carrots like we did on page 60. SUPERFOOD OF THE MONTH “Turmeric is one of my favorite superfoods. It gets…

When I ran my specialty-food store, Barefoot Contessa, we used to make a lot of muffins. I mean, a lot. On a Saturday in the summer, we’d bake a thousand muffins and still run out! The bakers would come out of the kitchen and before they were three steps through the door, customers would start grabbing the muffins right off their trays! We had a few tricks so we could bake that many muffins and also make sure they came out great every time. Flavorful muffins start with flavorful ingredients, so we filled ours with all sorts of good things. Pecans, coconut and raisins gave these Morning Glory Muffins lots of texture, and carrots and apple kept them moist all day. At the store we made large batches of batter…

Huddle Up! These pull-apart pigs in a blanket will score big points on Super Bowl Sunday: Slice 8 links of Buffalo chicken sausages crosswise into thirds. Unroll 2 tubes of refrigerated crescent roll sheets and cut each sheet in half lengthwise, then cut crosswise into sixths (you’ll have 24 strips). Wrap a dough strip around each piece of sausage and stand them up in a 9-inch springform pan, leaving a little space between the pieces. Brush with Buffalo sauce and bake at 400?, until golden brown, about 35 minutes. Serve warm with blue cheese dressing.…

BARBECUE SAUSAGE FRENCH BREAD PIZZAS ACTIVE: 35 min I TOTAL: 45 min I SERVES: 8 1 24-inch loaf soft French or Italian bread¼ cup extra-virgin olive oil2 cloves garlic, grated½ teaspoon dried oregano Kosher salt and freshly ground pepper6 ounces smoked sausage, thinly sliced1 small onion, thinly sliced1 green or red bell pepper, sliced½ cup barbecue sauce2 cups shredded monterey jack cheese (about 8 ounces)1 cup shredded smoked cheddar cheese (about 4 ounces)Chopped fresh cilantro, for topping 1. Preheat the oven to 500°. Line a rimmed baking sheet with foil. Trim the ends from the bread, then cut into 4 equal pieces; split each piece in half. Arrange the bread cut-sides up on the prepared baking sheet. 2. Mix 3 tablespoons olive oil with the garlic and oregano. Brush the…

I’ve felt guilty about something for more than 25 years, and it’s time to fess up: I worked at a deli in college and occasionally put full-fat ranch and Thousand Island dressing on sandwiches when customers ordered low-fat. I didn’t do this for fun, of course. I did it because the shop regularly ran out of low-fat dressing and my boss told me to quietly sub in the regular stuff. I should have spoken up, but I knew that would be disastrous: This was the early ’90s, when no one wanted anything to do with fat. Carbs? No problem. Sorority girls would come to the deli and order giant bagels with low-fat cream cheese and buckets of low-fat frozen yogurt thinking they were making smart choices. What a difference a…

Coors The Coors family turned Colorado clay deposits into dinnerware and lab equipment, and CoorsTek is now the world’s largest producer of technical ceramics, like car and spaceship parts. Pabst The Milwaukee-based beer maker shifted to a different Wisconsin standby: cheese. Pabst produced more than 8 million pounds of a Velveeta-like spread, Pabst-ett, before selling the business to Kraft when Prohibition ended. Yuengling Frank D. Yuengling opened an ice cream plant across the street from the brewery in Pottsville, PA, that continued producing ice cream until 1985. A family member revived the business in 2014.…

Coca-Cola Energy This cola-based drink has as much caffeine as a 12-ounce cup of coffee! $2.50 Silk Heavy Whipping Cream Alternative Make dairy-free versions of your favorite recipes with this coconut milk–based substitute. $4.50 Goldfish Veggie Crackers These carrot and tomato-flavored snacks count as a partial serving of veggies. $2.50 Domino Golden Sugar Try swapping granulated white sugar for this less-processed version. From $2; available in northeast retailers now and nationwide later this year…

thirteen-year-old Trevin Alford learned how to bake by watching chefs on TV, so when he competed on Kids Baking Championship last year, he felt right at home. Although he had some ups and downs on the show, he wowed judges Valerie Bertinelli and Duff Goldman with a peanut butter poke cake he made in episode five. “It was a tricky challenge, but peanut butter and banana are an unbeatable combination,” says the Indiana native, who flavored his cake with peanut butter chips, then filled it with banana pudding. These easy cupcakes are a fun twist on the same flavor combo. Try them at home! TREVIN’S PEANUT BUTTER CUPCAKES WITH BANANA PUDDING ACTIVE: 1 hr I TOTAL: 2½ hr I MAKES: 24 FOR THE PUDDING ½ cup sugar¼ cup plus 1…

Ancho Turkey Tacos Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 grated carrot, 3 chopped scallion whites, 1 to 2 teaspoons ancho chile powder and 1 cup quartered cherry tomatoes; cook 3 minutes. Add 1¼ pounds hot Italian turkey sausage (casings removed) and cook, breaking up the meat, until it starts browning, 5 minutes. Add 1 to 2 chopped scallion greens and cook 5 more minutes. Serve in taco shells with toppings. Turkey Chili Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add 4 chopped scallion whites and cook until soft, 1 to 2 minutes. Add 2 tablespoons each tomato paste and chili powder; cook, stirring, until brick red, 2 to 3 minutes. Add 1 pound ground turkey and…

iron Chef Michael Symon has been living with rheumatoid arthritis and external lupus for years, but he didn’t do much about it until recently. “In my twenties and thirties, I could grind through the discomfort better,” he says. Eventually he realized he needed to make some changes—starting with his diet. He tried eliminating potentially inflammatory foods like gluten, dairy and meat, all the while hoping that the latter wasn’t causing his pain: He owns two barbecue restaurants and a burger joint! Meat wasn’t the culprit, but dairy was. “That was brutal,” he says. “I like lattes, I like cheese. Some of my biggest enjoyments are food—I can’t cut certain items out entirely.” Instead, he devised a plan to avoid his triggers without changing the way he cooks. The resulting recipes…

Cook Your Wings Toss 4 pounds chicken wings (split at the joints; tips removed) with 1 teaspoon kosher salt and a few grinds of pepper. BAKE Divide the wings between 2 oiled rimmed baking sheets and spread in a single layer. Roast at 475° until crisp and golden brown, about 45 minutes. FRY Heat 2 inches vegetable oil in a large wide pot until 375°. Toss the wings with ¼ cup flour. Fry in batches until golden, about 15 minutes. Remove with a slotted spoon to a rack set on a rimmed baking sheet. Keep warm in a 200° oven while you fry the rest. Choose a Glaze Toss the hot wings with the glaze in a large bowl. Transfer to a platter. CARIBBEAN PINEAPPLE Bring ½ cup pineapple preserves,…

as crazy as this sounds, Prohibition might have been the best thing to happen to American cocktail culture. When the 18th Amendment went into effect 100 years ago, starting a 13-year ban on the production and sale of alcohol, Americans didn’t stop going out for drinks—they just got more creative. Cocktails took the place of straight liquor (they masked the taste of poorly made bootleg booze) and an underground bar scene emerged: decoy storefronts, discreet warning lights, secret passwords. Visiting a speakeasy is far easier in 2020 than it was in 1920, but the excitement of finding a hidden bar lives on. Read on to see some of our favorites. THE DARLING Chicago What looks like a quaint flower shop is really the entrance to two popular bars: The Library…