Innholdsfortegnelse for April 2020 i Food Network Magazine

DINNERS UNDER 500 CALORIES One More Reason to Get More Sleep A solid night’s sleep could be good for your gut: Researchers from Nova Southeastern University found that study participants who slept well had a healthier mix of gut bacteria. If you can’t always get the recommended eight hours, be sure to eat foods that promote gut health, like the lentil salad on page 73. Eat for Your A recent study from the American Heart Association and the CDC found that for every 5 percent increase in calories a person consumed from ultra-processed foods (like soft drinks and packaged snacks), there was a corresponding decrease in overall cardiovascular health. Eat more fresh produce instead: Check out our special spring veggie section on page 43. Looking Good Get clear glowing skin…

Silicone Tip Stainless Steel Straw Set with Brush, $12.99 Restaurants across the country are going green (see page 106)—and you should, too! Blue Cantina 4-Piece Highball Glass Set, $29.99 These glasses add a pop of color to the table on page 84. And they’re on-trend: Classic Blue is Pantone’s Color of the Year for 2020. Digital Conversion Kitchen Scale, $19.99 Every cook needs a good scale. Go to page 32 to see which chefs swear by weighing ingredients. 17-inch Nonstick Roaster with Rack, $39.99 Upgrade your roasting pan before Easter, then use it to make the spring chicken on page 88. Reversible Farmhouse Stripe Placemat, $7.99 Use the striped side for brunch, like we did on page 84, then flip it over and use the patterned side for dinner! Farmhouse…

SHAKE SAUCE Last April Fools’ Day, McDonald’s tweeted about a new milkshake-inspired dipping sauce dubbed Shake Sauce. Fans were devastated it was a hoax. PUPBUCKS Starbucks already has a Puppuccino on its secret menu, so fans believed the coffee chain when it said it was working on a dog-focused concept store called Pupbucks. ESSENTIAL PRETZEL OILS The pretzel chain Auntie Anne’s unveiled a faux essential oils line called House of A in 2018. Scents included Freshly Baked, Salty and Cinnamon Twist. WHOPPER TOOTHPASTE Burger King France released a commercial for an imaginary Whopper-flavored toothpaste in 2017, designed for people who didn’t want to choose between the taste of a burger and oral hygiene. Marathon Drinking Beer might be the new sports drink. Boston Marathon runners have long celebrated crossing the…

cooking in front of millions of viewers would be nerve-racking for most chefs, but not for Kalamazoo, MI, culinary instructor Cory Barrett. Cory appeared on Iron Chef America nearly 20 times as sous chef to Michael Symon before clinching the Spring Baking Championship title last May. The only tricky part was getting used to the new set: “The first episode I was a mess—I didn’t have a feel for where anything was,” he says. But Cory won the second episode, and his success continued through the rest of the season, including a team challenge with chef Kevin Dillmon. The two came up with a “mookie”—a lemon and blueberry muffin-cookie combo that won over all the judges. Here’s a recipe inspired by their treat. BLUEBERRY-LEMON CREAM CHEESE MOOKIES ACTIVE: 1 hr…

Lemon-Herb Asparagus Crostini Toss ½ pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, ½ teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives. Asparagus Tempura Fries Whisk ½ cup each flour and cornstarch with ½ teaspoon kosher salt and ¾ cup cold seltzer. Dip 1 bunch asparagus (trimmed and peeled) in the batter, then deep-fry in batches in 350˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels. Serve with ponzu sauce for dipping. Asparagus and Corn Fritters Sauté ½ bunch asparagus (trimmed and thinly sliced) and ¾ cup frozen fire-roasted corn in olive oil…

ITALIAN STEAK SALAD WITH PARMESAN CROUTONS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 2 cups grape tomatoes (½ cup whole, 1½ cups halved)½ small red onion (½ cut into chunks, ½ thinly sliced)¼ cup fresh basil3 tablespoons red wine vinegarKosher salt and freshly ground pepper6 tablespoons extra-virgin olive oil1¼ pounds flank steak, halved lengthwise3 cups torn Italian bread (about 4 ounces)2 tablespoons grated parmesan cheese, plus shaved parmesan for topping3 heads endive, cut into ½-inch pieces1 head radicchio, torn1 romaine lettuce heart, torn 1. Preheat the oven to 425˚. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add ½ teaspoon salt and a few grinds of pepper and blend until almost smooth. Add ¼ cup olive oil and puree until smooth.…

if you snag one of the 20 seats at Graffiti Earth in New York City, you’ll notice right away that it’s not a typical restaurant: Your placemat will be an old newspaper, the plates will be mismatched and the dishes on the menu will sound like reimagined versions of yesterday’s leftovers—because they are. “We call ourselves the emergency room of the restaurant industry—until an ingredient is really done, we don’t let it die,” says chef Jehangir Mehta. Graffiti Earth is on the path to becoming zero-waste, which means it uses every bit of every ingredient. More restaurants than ever are focusing on sustainability—and you can follow suit at home. Eliminating food waste can save your family up to $1,500 per year, so try some of the restaurant’s tricks in your…

Nancy Fuller is all ears at her friends’ cornfield in New York’s Hudson Valley. @fullerfarmer Guy Fieri may just be the world’s biggest hot dog fan! @guyfieri Pet Pic of the Month! Katie Lee’s Chihuahua, Gus, takes song requests by the sea. @littlebuddygus Geoffrey Zakarian goes head-to-head with some salmon. @geoffreyzakarian Maneet Chauhan gets ready to drink up! @maneetchauhan Duff Goldman dons a tutu to raise money for breast cancer research. @duffgoldman…

We asked the stars: What’s your favorite way to reuse kitchen scraps? Kids Cookbook Giveaway! Our first cookbook for kids is coming—and you could win a free copy. Enter for a chance to win one at foodnetmag.com/kidscookbook or preorder a copy now: It’s just $20, and it’s packed with more than 150 recipes, plus food trivia, tips and tricks, quizzes, coloring pages and more!…

Cool Beans Add jelly beans to the list of fun ways to get your CBD. David Klein, who invented Jelly Bellys in the 1970s, has created jelly beans that each contain 10 milligrams of the popular cannabis compound; they’re sold by his new company, Spectrum Confections. The FDA still does not consider CBD safe (in fact, it’s technically illegal in food and drink), but the products keep coming. Look for CBD-infused energy drinks, macaroni and cheese, and cold brew this year, and maybe even a Ben & Jerry’s pint. The company says it’ll consider adding an ice cream with CBD to its lineup as soon as the stuff is approved at the federal level.…

When you think of eating in the future, you might imagine Jane Jetson’s impressive setup, where she whipped up a full dinner in seconds by pressing a few buttons. This isn’t too far from reality: New smart ovens can function as multiple appliances and figure out on their own how food should be cooked. And our groceries are changing, too. In the name of sustainability, scientists and big food brands are making fake seafood in labs, turning beans into eggs and conjuring butter out of water. We’re on the cusp of a whole new culinary era, with breakthroughs coming at lightning pace. Check it out… THE FUTURE OF BREAKFAST Smart appliances and high-tech ingredients are transforming everyday foods—starting with your first meal of the day. MOLECULAR COFFEE Coffee beans are…

In partnership with new Orleans—home to beignets, gumbo and jambalaya—is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own…

Celery Sour ACTIVE: 10 min | TOTAL: 10 min (plus infusing) MAKES: 1 (plus extra infused gin and celery syrup) 1 small pineapple1¾ cups gin¾ cup sugar2 celery stalks, roughly chopped1 teaspoon citrus-vanilla liqueur (such as Licor 43)¾ ounce fresh lemon juice1 teaspoon plain Greek yogurt2 dashes of cucumber bitters 1. Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut off the skin, then cut the fruit into 1-inch cubes. Transfer to a 1-quart jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve. 2. Make the celery syrup: Bring ¾ cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is…

EASIER THAN PIE A savory galette like the one on page 63 is a simple dinner, and you can tweak the recipe with any fillings you like. Just unroll store-bought pie dough on a foil-lined baking sheet, sprinkle the center with ½ cup shredded cheese, 3 to 5 cups cooked vegetables and another ½ cup cheese. Fold and pleat the edge of the dough, brush with olive oil, season with pepper and bake at 450˚, 20 to 25 minutes. GOING GREEN We’ve been making small changes to the way we write recipes lately so they are more eco-friendly: We’re not calling for plastic wrap unless it’s really necessary, and we’re trying to cut down on paper towels. We’ve also upped our recycling and composting game, and we’re buying as many…

1 CHOOSE YOUR FLAVORS Whisk 3 large egg whites, ½ cup sugar, ½ teaspoon vanilla or almond extract and ⅛ teaspoon salt in a large bowl until combined and frothy. Whisk in up to 2 of the following ingredients. 1 teaspoon finely grated lemon, lime or orange zest 1 teaspoon ground cinnamon or pumpkin pie spice ½ teaspoon ground allspice ½ teaspoon ground ginger 2 tablespoons unsweetened cocoa powder 2 PICK YOUR MIX-INS Whisk 2 to 4 tablespoons dark rum, bourbon or brandy into the egg white mixture (optional). Fold in one 14-ounce bag sweetened shredded coconut. Stir in ⅓ cup of any of the following ingredients. Dried cranberries Dried apricots, chopped Raisins Dried pineapple, chopped Chocolate chips (regular or mini) Peanut butter chips Pistachios, toasted and chopped Almonds, toasted…

it’s sort of an old magazine-industry rule that you’re supposed to keep your cover under wraps until the issue hits the newsstand—one, because you want it to be a surprise to readers, and two, because you don’t want your competitors to know what’s coming. When I was working on the first issue of this magazine in 2008, I shared a floor with editors from Seventeen, and they came to me in a panic one day because the secret winner of America’s Next Top Model was coming in—they were worried I’d find out who she was. Meanwhile, all I could think was, “OMG, get out of my office before you see my first cover!” This sounds ridiculous, but we treated some of our early cover shoots like covert military operations: We…

Candy Comeback Good news for fans of Mary Janes: The old-fashioned peanut butter and molasses chews, which have been around (and virtually unchanged) for more than 100 years, were at risk of disappearing forever when the Necco candy factory shut down in 2018. But Texas-based Atkinson Candy Company is relaunching the candy this spring, with an updated wrapper. Even traditionalists will appreciate the new twisted ends: The old wrapper was notoriously difficult to open. HERE TODAY… A new kind of grocery store lets you shop in person for the popular drinks and snacks you see all over Instagram—and like most trendy things, the place will be gone before you know it. Pop Up Grocer is a traveling market, so after a month in one city, the team packs up its…

the United States is the only developed country that doesn’t predominantly use the metric system for measurement. Much of the world got on board in the 1700s and 1800s, but we stuck with our own system, measuring in tablespoons and cups, pints and pounds for centuries. At this point we might never get around to adopting the metric system, but it has migrated into our collective consciousness more than you might realize: Nutritional labels are listed in grams, wine comes in 750-ml bottles and runners are plenty familiar with 5K and 10K races. Why haven’t we gone further? 3 Reasons We Missed the Metric Boat 1 Other countries were adopting metric in the late 1700s, but the US couldn′t decide and ended up without standard measurements until the 1800s. As…

these aren’t garden-variety carrots: They’re carrot cakes! To make the veggie lookalikes, we mixed crumbled carrot cake and cream cheese frosting, formed it into logs, then coated the faux carrots in orange candy melts. The finishing touches: some scratches for texture, a little cocoa powder for dirt and a green licorice stem. Turn the page for the how-to. CARROT CAKE POPS ACTIVE: 1 hr l TOTAL: 2½ hr MAKES: 12 to 15 carrots Cooking spray 1 15- to 16-ounce box carrot cake mix (plus required ingredients)1 cup cream cheese frosting2 12-ounce bags orange candy melts6 red candy melts2 tablespoons cocoa powder Green apple licorice, cut into½-inch pieces HOW TO Make the Carrot Cake Pops…

LEMON MERINGUE TART YIELDS One9-inch tart Prep Time: about 1 hour Chill Time: at least 3 hours #BakeWithGolden INGREDIENTS Tart Shell • 1 stick unsalted butter, cold• 1 ½ cups all-purpose flour• Pinch of salt• 1 large egg yolk• 2 tablespoons heavy cream• 3 tablespoons Domino® Golden Sugar Filling • 1 ½ cups Domino® Golden Sugar• ⅓ cup cornstarch• ¼ teaspoon salt• 1 ½ cups warm water• 5 large egg yolks• 2 teaspoons fresh lemon zest• ½ cup lemon juice, freshly squeezed• 4 tablespoons unsalted butter, at room temperature Meringue • 5 large egg whites, at room temperature• ½ teaspoon cream of tartar• ¼ teaspoon salt• 1 cup Domino® Golden Sugar INSTRUCTIONS Step One Prepare the tart shell. Cut the butter into½-inch cubes and refrigerate. Meanwhile, mix together the flour…

Lost Art Dinner reservations at the Lost Kitchen in Freedom, ME, have become some of the most sought-after in the country—in part because of the reservation system itself: To score a table, you have to mail the owner a postcard. The restaurant, which opened in 2014 in an old gristmill, operates only from April through October and seats just 50 people a night. Owner Erin French receives thousands of postcards every year from all over the world, and although she and her staff draw entries at random, people still add artwork, jokes and heartfelt stories to plead their case. To find out how to vie for a spot this year, visit findthelostkitchen.com: Details will be posted on March 19.…