Food Network Magazine October 2021

THE SPECTATOR HOTEL + THE BAR thespectatorhotel.com ‘An Apple a Day’ is meant to invoke the memories of grandma’s baked apple pie, the crisp autumn air, burning leaves, and hay rides through the orchard. This medium bodied, smooth, and lightly textured cocktail maintains the proper balance of spirits and flavor components. Bright notes of apple and acidity from the lemon up front are complimented with the fall spices on the back palate at the finish. AN APPLE A DAY 1 oz. Bourbon (ex. Buffalo Trace or Bulleit)½ oz. Apple Brandy (ex. Laird’s Apple Jack or Calvados)½ oz. Vanilla Liqueur (ex. Licor 43)1 oz. Organic Apple Cider¾ oz. Lemon Juice¾ oz Fall Spice Syrup*Granny Smith apple slices Mix all finished ingredients in a tin and shake. Pour into glass. Garnish with…

For 50 years, savvy women have relied on Maybelline Great Lash for natural, but noticeable lashes. Now a new generation is discovering the cult classic. To celebrate, we partnered with Chelsey White, the visionary behind @chelsweets, to create a delicious, custom confection inspired by the rich formula inside the iconic pink and green tube. Celebrate 50 Years of Great Lash at Maybelline.com GREAT LASH VANILLA CAKE ACTIVE: 90 min TOTAL: 150 min SERVES: 20 Vanilla Cake Ingredients 3 cups all-purpose flour3 cups granulated sugar2½ tsp baking powder1 tsp salt1 cup unsalted butter, room temperature1 cup pasteurized egg whites (approx. 7 egg whites)1½ cups buttermilk, room temperature2 Tbsp vegetable oil2 tsp vanilla extract Vanilla Buttercream Frosting Ingredients 3 cups unsalted butter, room temperature1 Tbsp vanilla extract or vanilla bean paste½ tsp…

What’s your bagel order? Sunny Anderson The Kitchen; Chocolate Meltdown: Hershey’s After Dark pgs. 30, 109 Andrea Baumgardner Chef and owner, BernBaum’s pg. 90 Kardea Brown Delicious Miss Brown pg. 30 Maneet Chauhan Chopped; Chocolate Meltdown: Hershey’s After Dark pg. 80 Ree Drummond The Pioneer Woman pgs. 30, 108 Benjamina Ebuehi Cookbook author and baker pg. 58 Zach Engel Chef and owner, Galit pg. 91 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Chance of a Lifetime; Guy’s Grocery Games; Guy’s Ranch Kitchen pgs. 30, 108 Zoë François Pastry chef and food blogger pg. 92 Ina Garten Barefoot Contessa: Cook Like a Pro pgs. 78, 109 Duff Goldman Kids Baking Championship; Buddy vs. Duff; Duff’s Happy Fun Bake Time (on discovery+) pg. 30 Alex Guarnaschelli Supermarket Stakeout; Chopped; The Kitchen; Fix…

from my very first issues of American Girl and Girl’s Life, I have been enchanted by the world of magazines. The advice columns, glittery lip gloss recommendations, embarrassing but relatable stories and flared-jeans style inspo made me feel—in a pre-social-media world—like I was part of a very fun community. Every month I waited for my magazines to arrive so I could study them cover to cover and cut out the pages for my own “magazines” in big hardcover scrapbooks that I probably still have somewhere. My love for storytelling and combining words with colorful imagery ultimately found its way to the internet, where I started my food blog, My Name Is Yeh, in 2009. This blog opened a world of doors for me, from my first desk job as an…

An Indigenous Marketplace Discovering and supporting Native American–owned businesses just got easier: The Denver restaurant Tocabe has launched a marketplace with meat and pantry items from Native producers around the country, including maple syrup from Ziibimijwang Farm in Michigan, honey from Séka Hills in California and tepary beans from Ramona Farms in Arizona. shoptocabe.com Next-Level Nut Butter Molly Yeh is obsessed with marzipan and sprinkles, so she partnered with Ground Up to create an almond-cashew butter inspired by the combo. You can feel extra good about buying a jar: Ground Up provides job training for women experiencing homelessness and other forms of adversity. $16; grounduppdx.com (available November 9) A Cheesy Gift You can now give your cheese-loving friends just what they want: a bust of themselves made of cheddar. Cheese…

5:15 a.m. I wake up and get coffee. 5:30 a.m. Breakfast. I had time to visit the local market upon arrival in Waco, TX (we’re filming a special here), and I bought some honey. I drizzle it over berries, granola and plain Greek yogurt. It kick-starts my day while I look at our call sheet for the shoot. 7 a.m. Crew call. We load up the vans with all our equipment and travel to the first location. 8 a.m. Inevitably around this time every day, our director, Jenny Kirsten, gives me half of her banana. We have worked together for going on 14 years and I can’t remember her ever eating an entire banana. 8:15 a.m. We start filming the first scene with Molly and her husband Nick. She’s making…