Innholdsfortegnelse for November 2020 i Food Network Magazine

IN PARTNERSHIP WITH Step by Step 3 Golden Rules 1. LET IT REST Tent the turkey with foil and let it rest 30 minutes before carving. If you slice right into it, you’ll lose the juices. 2. CARVE IN THE KITCHEN If you present your turkey whole, take it back to the kitchen to carve it. It’s juicy and messy! 3. HAVE BROTH ON HAND Heat up some chicken broth as you carve—you can drizzle it on the meat to warm it up before serving. What’s Left? Don’t toss those leftover turkey bones! Here’s how to turn them into stock. TURKEY STOCK Cut into the turkey carcass with kitchen shears, then pull it into 4 or 5 pieces. Combine the carcass, 2 each chopped onions and carrots, 3 chopped celery…

What. Is. Happening?! I’m guest-editing Food Network Magazine! I’ve long called this magazine “a cookbook every month,” and this issue is no different. I’m honored to be the first-ever guest editor, hanging out in these pages as a contributor, writer and overall vibe-setter. This all started in early June. The country was going through civil unrest, and there seemed to be more bad news than good news. I sat helplessly watching the news on silent, crying. But midway through my personal pity party there was a familiar shift to thankful tears. Things don’t need to be perfect for me to be grateful. The small things, they add up. Everyday thankfulness is actually my key to happiness. I wanted to share these glimmers of thankfulness and couldn’t think of a better…

If you bring cranberry relish to the Thanksgiving table this year, you’ll be eating a food that long predates the holiday. Members of the Wampanoag Tribe of Gay Head (Aquinnah) have been harvesting sasumuneash (sour berries) on Martha’s Vineyard, MA, for thousands of years, using them to flavor and preserve meat, dye textiles and prevent illnesses. Today the berries are still central to Aquinnah Wampanoag culture: Tribe members celebrate Cranberry Day in the fall with traditional foods like chowder, quahogs, venison and, of course, cranberries. Stay true to the berry’s native roots this year and try a relish recipe from the National Museum of the American Indian. CRAB APPLE AND CRANBERRY RELISH Dice 8 ounces unpeeled crab apples or Granny Smith apples and cook in a medium saucepan over medium…

Back to Basics Lifestyle expert Evette Rios (@Evette_Rios) likes to keep her table natural with organic-looking dinnerware, a vine for greenery, and favors made with Palo Santo, lavender and crystal. The finishing touch: She has guests write messages on the same white tablecloth every year, then she embroiders the notes onto the cloth. Into the Blue Ree Drummond is happy to forgo the usual fall colors in favor of something bold and bright, like this blue and white table setting. The look is built around vintage-inspired floral dinnerware from The Pioneer Woman line; the flowers on the table mimic the bright blooms in the center of each plate. A NOTE FROM Sunny I love a patterned tablecloth—it makes my spills less noticeable! Down to Earth Leneille Moon, the creative director…

SPAGHETTI WITH PANCETTA AND RICOTTA ACTIVE: 20 min | TOTAL: 20 min | SERVES: 4 Kosher salt12 ounces spaghetti2 tablespoons extra-virgin olive oil4 ounces diced pancetta1 tablespoon very coarsely ground pepper½ cup whole-milk ricotta cheese¼ cup grated pecorino cheese 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1¼ cups cooking water and then drain. 2. Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add ¾ cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing…

THE PLAN 1 Pick your pasta. Make a few kinds and toss with a little olive oil after cooking to prevent sticking. 2 Put out sauces and mix-ins and let everyone create their own combo. 3 Don’t forget the toppings—they make the dish! START WITH… PICK A PROTEIN Prep some mix-ins to beef up your sauce. SAUTÉED SHRIMP Cook shrimp in olive oil in a skillet over medium heat, turning once, until just cooked through, 2 to 3 minutes. Season with salt and pepper. MEATBALLS These are precooked—just heat them up as the label directs. SAUSAGE CRUMBLES Cook bulk sausage in olive oil in a skillet over medium-high heat, breaking up the meat, until browned, about 5 minutes. Season with salt; drain on paper towels. CHOOSE A SAUCE Turn a…

WALNUT PESTO ACTIVE: 20 min | TOTAL 20 min MAKES: 1¼ cups 2 cups walnuts2 cloves garlic½ cup plus 2 tablespoons extra-virgin olive oil2 tablespoons sherry vinegarKosher salt½ cup finely chopped fresh parsley1 tablespoon chopped fresh thyme 1. Preheat the oven to 400°. Spread the walnuts on a baking sheet and bake until golden brown, about 5 minutes. Let cool completely. 2. Pulse 1 cup walnuts, the garlic and ¼ cup olive oil in a food processor to make a paste, about 1 minute, scraping the bowl as needed. Add the remaining 1 cup walnuts and ¼ cup plus 2 tablespoons olive oil, the vinegar and a pinch of salt. Pulse until combined but still chunky. 3. Transfer to a bowl and stir in the parsley and thyme; season with…

This beautiful braid comes from test kitchen director Steve Jackson, who admits he was a little late getting around to it: He grew up eating challah and has cooked professionally for more than 20 years, but he had never made a loaf until he started working on this issue! Check out Steve’s foolproof recipe, plus other amazing breads on page 112.…

SWEET POTATO–SAGE COUNTRY BREAD ACTIVE: 40 min TOTAL: 2 hr 15 min (plus 4 hr rising) MAKES: one large boule 4¼ cups bread flour, plus more for dusting1¾ teaspoons active dry yeast1½ cups warm water (100° to 110°)1 medium-large sweet potato (12 ounces)1 tablespoon extra-virgin olive oil, plus more for the bowl2½ teaspoons plus a pinch of kosher salt2 tablespoons finely chopped fresh sage1 teaspoon sugarCornmeal, for dusting 1. Mix 1 cup bread flour, ¼ teaspoon yeast and ½ cup warm water in a large bowl. Cover with plastic wrap and set aside until it rises and looks very bubbly, 2 hours. 2. Meanwhile, prick the sweet potato in a few places with a knife and microwave until tender, 8 to 10 minutes. Let cool slightly. Peel the potato and…

Asparagus, Salami and Mozzarella Tarts Ronnie Woo Chef and owner, The Delicious Cook, Los Angeles Cranberry Gin Fizz Jill Vedaa Chef and co-owner, Salt+, Cleveland Pasilla Chile–Rubbed Turkey Jerome Grant Executive chef, Jackie and Dacha Beer Garden, Washington, DC Grandma Scotto’s Stuffing Rosanna Scotto Cohost, Good Day New York, and co-owner, Fresco by Scotto, New York City Roasted Coriander Carrots with Pistachio, Date and Olive Relish Aarti Sequeira Judge, Guy’s Grocery Games Caramel Apple Dump Cake Jocelyn Delk Adams Cookbook author and founder, Grandbaby Cakes Rosanna Scotto’s Grandma’s Stuffing “Grandma’s stuffing can be the scene-stealer of the whole dinner. Thanksgiving really boils down to basics—family, friends and food—and after the challenging year we have all experienced, we really appreciate every second and every morsel.” Jerome Grant’s Pasilla Chile–Rubbed Turkey “Don’t…

CRANBERRY-LEMON TART ACTIVE: 1 hr TOTAL: 2 hr 10 min (plus 4 hr chilling) SERVES: 8 to 10 FOR THE CRUST 1¾ cups all-purpose flour½ cup confectioners’ sugar¼ teaspoon salt1 ½ sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature FOR THE FILLING AND TOPPINGS 3 cups frozen cranberries (about 12 ounces), thawed, plus ½ cup for topping2 ¼ cups granulated sugar¾ cup water1 lemon3 large eggs plus 1 egg yolk1 tablespoon cornstarch1 teaspoon pure vanilla extract1 cup heavy cream2 tablespoons confectioners’ sugar 1. Make the crust: Whisk the flour, confectioners’ sugar and salt in a medium bowl. Work in the butter with your fingers until a soft dough forms. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with…

MARYLAND Baltimore Bomb Pie Dangerously Delicious Pies, Baltimore Baltimore Bomb Pie is a Maryland twist on chess pie: It has a similar creamy custard center, but then it’s smothered with fudgy Berger cookies, a local treat. Dangerously Delicious Pies sends its pies baked and ready to eat, but the owners suggest warming them up so the fudge bits get perfectly gooey. dangerouspiesbalt.com OREGON Marionberry Pie Willamette Valley Pie Company, Salem Fruit breeders at Oregon State University created the marionberry in 1948, and a perfect pie filling was born: It tastes like a cross between a blackberry and a raspberry. Willamette Valley Pie Company, which started as a berry grower and cannery, now grows about 12 million pounds of fruit every year to make its pies. wvpie.com FLORIDA Key Lime Pie…

Molly Yeh makes challah with help from her daughter, Bernie. @mollyyeh Katie Lee lives up to her motto “no carb left behind” at Carissa’s the Bakery in East Hampton, NY. @katieleekitchen Sunny Anderson’s dog Gary Gumbo wants a bite of her everything bagel with lox! @sunnyanderson Jeff Mauro shows off an impressive #cheesepull. @jeffmauro Kardea Brown digs into a homemade fish fillet sandwich. @kardeabrown Maneet Chauhan enjoys fried paratha, a specialty of the Paranthe Wali Gali street in Delhi, India. @maneetchauhan…

Thanksgiving is especially meaningful for Liz Montague: Last year she was en route to see her family for the holiday when she learned that one of her drawings would appear in The New Yorker—a cartoonist’s dream. “I emailed them saying they should feature more Black cartoonists, and they agreed,” she says. Her sketches were already a hit on Instagram (@lizatlarge) with Sunny and many others, but since the magazine’s publication, she has become even more famous for her work addressing race, current events and general frustrations about the state of the world. “I like drawing about everyday feelings,” she says. “And because of the body I experience them in, it’s like a bridge for people.”…

1 Daylight savings time ends today. Have an extended brunch with your extra hour: Sprinkle pancakes with sugar and brûlée with a kitchen torch. 3 Election Day! Make all-American drinks: Freeze layers (one by one) of red juice, water and blue sports drink in ice cube trays. Serve with lemon-lime soda or seltzer. 6 Flashback Friday! Whip up a retro snack: deviled eggs! Mix the yolks with hummus and diced bell pepper, then spoon into the whites. 9 Get your week started with a kick: Make instant oatmeal using coffee instead of water! 10 Veterans Day is tomorrow. Thank a veteran in your life by shipping them a pie! See page 157 for some great options. 12 Two weeks until Thanksgiving! Bake gratitude muffins: Write messages on parchment strips in…

These cookies are in your face. If you’ve ever wanted to know what you’d look like as a cookie, a Queens bakery, Eat Good NYC, has the answer. Artists Benny Lina and Carolina Wang sculpt portraits out of fondant, and you can request anyone—guest editor Sunny Anderson ordered this one of fellow Food Network star Bobby Flay. The bakery ships nationwide. eatgood.nyc Fatty food can be tough on your brain. In a recent study, participants’ ability to pay attention was 11 percent worse after eating a meal high in saturated fat. SOURCE: THE OHIO STATE UNIVERSITY Wine and politics go hand in hand. Next time you drink a California cabernet, make a toast to President Lyndon B. Johnson: He helped popularize American wines by refusing to serve European bottles at…

Get everyone in the mood for Turkey Day with a bowl of Thanksgiving chips! Spread a mix of salted sweet potato chips and salted kettle chips on 2 baking sheets and bake at 350? until warmed and shiny, 5 minutes. Sprinkle with powdered turkey gravy mix and poultry seasoning, let sit for a minute, then toss and let cool. Toss with dried cranberries, toasted pecans and fried sage leaves: Heat olive oil in a skillet and fry until crisp, about 10 seconds.…

THE PLAN 1 Prepare a few bases. Microwavable grains cook in 90 seconds! 2 Put out toppings. Aim for a mix of colors, flavors and textures. 3 Drizzle the final dish with a little olive oil. START WITH… PICK A CONDIMENT Every good grain bowl needs one (or two!). ADD SOME CRUNCH Put out a few bowls, then go nuts! ROAST SOME VEGGIES Make a few so you can mix and match. BRUSSELS SPROUTS Halve brussels sprouts and toss with olive oil, salt, pepper and red pepper flakes. Roast cut-side down at 450° until browned and tender, 25 to 30 minutes. SWEET POTATOES Toss cubed peeled sweet potatoes with olive oil, salt and pepper. Roast at 450°, stirring once, until tender and crisp, 35 to 40 minutes. BROCCOLI Toss broccoli…

homemade sourdough has been beloved by artisan bakers for years, but it became a national obsession this spring when Americans found themselves stuck at home. Google searches for recipes reached an all-time high, and baking a loaf became the quintessential quarantine activity: It’s time-consuming, and you need only flour and water—no yeast, because the starter, which is the base of every sourdough loaf, is naturally leavened by bacteria and wild yeast. People have been making bread this way for thousands of years, but America’s sourdough culture dates back to the California Gold Rush: Miners traveled with starters, and the bread they made tasted slightly sour thanks to a strain of local bacteria. (San Francisco’s Boudin Bakery still makes sourdough from a Gold Rush–era starter!) The best way to make your…

this year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won’t video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine! GRANDMA WILLIAMS’S SQUASH PIE ACTIVE: 20 min TOTAL: 1 hr 25 min…

Thanksgiving is all about pie, but what if you’re on team cake? Three Brothers Bakery in Houston has created the Pumpecapple Piecake. Inspired by the turducken, it’s a towering stack of three cakes with pies baked right into them: pumpkin spice cake with pumpkin pie, chocolate cake with pecan pie and spice cake with apple pie. Co-owner Janice Jucker says online orders have kept her in business during the coronavirus crisis. “These purchases help the bakery, the pecan grower, the box makers and our other suppliers,” she says. “It’s the gift that keeps on giving.” $250 (plus shipping); 3brothersbakery.com…

Check out the Food Network special all about Sunny guest-editing this issue on Saturday, November 14, at 12:30 p.m. ET.…

Sara Gore COHOST, NEW YORK LIVE Giving doesn’t end with your neighbors, it also includes our four-legged friends. I’m proud to have joined the Clear the Shelters initiative, which has found forever homes for close to half a million animals.” Ted Allen FOOD NETWORK HOST I’m a spokesperson for Dining Out for Life, a campaign that raises money for HIV and AIDS organizations across the country.” Michelle Buteau ACTOR AND COMEDIAN I do a live show called Adulting with my friend Jordan Carlos, and we donate part of the proceeds from every show to an organization. For Pride Month, we gave to the Trevor Project, and we’ve also given to the ACLU and Planned Parenthood.” Nischelle Turner COHOST, ENTERTAINMENT TONIGHT My way of giving back has always been through food,…

MINI APPLE-RASPBERRY COBBLERS ACTIVE: 25 min | TOTAL: 1 hr | MAKES: 12 6 tablespoons cold unsalted butter, cut into pieces, plus more for the pan3 medium apples (such as Gala), peeled and chopped1 pint raspberries½ cup granulated sugar1½ cups plus 1 tablespoonall-purpose flour2 teaspoons pure vanilla extract½ teaspoon ground cinnamon½ teaspoon plus a pinch ofkosher salt2 teaspoons baking powder1 large egg⅓ cup cold buttermilk, plus more for brushingTurbinado sugar, for toppingVanilla ice cream, for serving 1. Preheat the oven to 375°. Butter a 12-cup muffin pan. Combine the apples, raspberries, ¼ cup granulated sugar, 1 tablespoon flour, the vanilla, cinnamon and a pinch of salt in a medium bowl. Toss and set aside. 2. Whisk the remaining 1½ cups flour, ¼ cup granulated sugar and ½ teaspoon salt and…

THE PLAN 1 Brush premade crusts with olive oil and rub with garlic. 2 Add cheese—a layer under the toppings will keep the crust from getting soggy. 3 Add toppings and more cheese and bake at 400°, 8 to 12 minutes. START WITH… CHOOSE A VEGGIE Try these toppings for a change. SAUTÉED BUTTERNUT SQUASH Cook diced peeled butternut squash in olive oil in a skillet over high heat, stirring, until tender, about 7 minutes; season with salt and pepper. ROASTED CAULIFLOWER Toss cauliflower florets with olive oil, salt and red pepper flakes. Roast at 400? until tender, 12 to 15 minutes. SHAVED BRUSSELS SPROUTS Saute shaved brussels sprouts in olive oil in a skillet over medium heat until slightly softened, about 5 minutes; season with salt. PICK A CHEESE…

IRRESISTIBLE FLATBREAD Recipe developer Khalil Hymore is of Syrian-Lebanese descent and grew up eating lahm bi ajeen, a pizza-like flatbread topped with spiced ground meat that’s sold at outdoor markets in the Middle East. It’s typically made with lamb, which Khalil used on page 78, and a drizzle of pomegranate molasses. Khalil included alternatives (beef instead of lamb; balsamic glaze instead of pomegranate molasses), but the authentic version is best! “I created the shrimp soup on page 78 with the pickled onion topping in mind. It’s a cinch to make: Just marinate red onion slices in lime juice and salt for at least 15 minutes. I love them on tacos, chili, curry or sandwiches. They add texture and acidity—and barely any calories and no fat.” OUR HOT HONEY OBSESSION Fiery…

1. C The others are quick breads, meaning they use a leavening agent other than yeast, such as baking soda. 2. C Unsweetened cocoa powder or chocolate—along with ingredients like molasses and coffee—can give the German rye bread its dark brown hue. 3. A Whiskey is the nickname for rye bread, and “down” refers to pushing the lever on the toaster. 4. C Otto Rohwedder invented the bread-slicing machine in Davenport, IA. Commercially produced loaves like Wonder Bread soon caught on nationwide. 5. B The water should be lukewarm to the touch. If it’s cold, it won’t activate the yeast; if it’s too hot, it can kill it. 6. (One point for each) Reuben C; Muffuletta D; Gyro A; Banh mi B 7. C The FDA requires only a trace…

When bread baking became the national pastime during quarantine earlier this year, focaccia emerged as an Instagram superstar. Home bakers started treating the dough like a blank canvas, creating elaborate focaccia gardens from colorful vegetables and herbs. Check them out by searching hashtags like #focacciabreadart, #focacciagarden or #flowerfocaccia, or just follow this recipe to make your own masterpiece. GARDEN FOCACCIA ACTIVE: 1 hr TOTAL: 1½ hr (plus 5½ hr rising) MAKES: one 14-inch loaf 4 cups all-purpose flour1 ¼-ounce packet instant yeast (2¼ teaspoons)7 tablespoons extra-virgin olive oil, plus more for your hands1 tablespoon honey1 tablespoon kosher saltCooking sprayAssorted sliced vegetables and fresh herbs, for toppingFlaky salt, for sprinkling 1. Combine 1½ cups flour with 1 cup room-temperature water and ¼ teaspoon yeast in a medium bowl. Stir to make…

if you ever watched B. Smith with Style on Food Network, you know that Barbara Smith did pretty much everything with style. As a model, she was one of the first African American women to grace the cover of Mademoiselle, in 1976, and later she became the first true lifestyle maven, floating between modeling, cooking, gardening, designing home goods, owning and running restaurants, and hosting TV shows. When B. passed away this year from early-onset Alzheimer’s, she was 70 and still doing things her way: She had released a book with her husband of 28 years, Dan Gasby, and she had left a plan for her B. Smith product line so it could live on. “B. was always in motion,” Dan says. Thanksgiving with B. was a day for family,…

WILSON, WY BEAR-SPOTTINGWHILE YOU BAKE This mountain house was renovated around the kitchen: The owners knocked down walls to expand it, then built a six-foot-wide island for entertaining. Vacationers will love the views of the Teton Mountains—and the occasional moose and bear sightings. From $1,200 per night; search Lake Creek Home Wilson on airbnb.com KEY WEST, FL COOKING IN THE KEYS Wood-paneled cabinets give this kitchen a cool ’70s vibe, and the indoor-outdoor living can’t be beat: A picture window opens to a patio, so you can pass food and drinks to family outside. This house feels secluded thanks to fan palms that block the street, but it’s close to the Key West historic district and the beach. From $433 per night; search Heavenly Zen at the Seaport Key West…