Innholdsfortegnelse for October 2021 i Food Network Magazine

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…

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…

Twelve Recipes by Cal Peternell This book made me enjoy cooking even more than I already do! To Asia, With Love by Hetty McKinnon Hetty’s ode to the food of my heritage is one of the most inspiring sets of recipes I’ve ever laid eyes on. Jerusalem by Yotam Ottolenghi and Sami Tamimi Jerusalem is full of history, complexity, diversity and vibrant food. This book does it justice. Aloha Kitchen by Alana Kysar This is the most gorgeous book about Hawaii’s food. Whenever I want to be transported there, I open it. Bread Toast Crumbs by Alexandra Stafford All I want in life is to eat bread for every meal, and this book validates that. It makes bread a lifestyle. A Common Table by Cynthia Chen McTernan Cynthia’s recipes and…

Room For Improvement: A Delightful Dining Do-over! From everyday gatherings to upcoming holiday dinners and celebrations, a gorgeous, gourmet grazing table will delight your guests and make entertaining easy. Before setting out a delicious spread, set the stage by revitalizing your table, serving pieces and décor with help from Rust-Oleum®. Add pops of color to your tablescape with painted accessories like candle holders and napkin rings using Rust-Oleum® Painter’s Touch 2x Ultra Cover® Spray Paint. Varathane® Tinted Super Glaze is an innovative pouring epoxy that delivers rich, trendy color and thick, even protection from heat and moisture—in a single step. One pour of this high gloss epoxy is the same thickness as 75 coats of traditional polyurethane. Protect and beautify wooden bowls, boards, utensils and countertops with Watco® Butcher Block…

BLACK AND WHITE DOUGHNUTS Molly Yeh (@mollyyeh) captures the look and taste of a classic black-and-white in a doughnut with chocolate and vanilla glaze—and a hint of lemon in the batter. PINK AND WHITE SPRINKLE COOKIES Recipe developer Elana Berusch (@lanibakes) puts a colorful twist on the original with pink icing and a thin strip of sprinkles. BLACK AND WHITE CHOCOLATE CHIP COOKIES In his book Jew-ish, Jake Cohen (@jakecohen) swaps the usual base for a chocolate chip cookie. MANISCHEWITZ ICE CREAM SANDWICHES Amy Kritzer Becker (@whatjewwannaeat) sandwiches kosher-wine ice cream between black-and-whites for a next-level dessert.…

PISTACHIO-CRUSTED HALIBUT WITH ROASTED BROCCOLINI ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 1 lemon3 bunches broccolini (about 1½ pounds), trimmed5 tablespoons extra-virgin olive oil Kosher salt¼ teaspoon red pepper flakes½ cup unsalted roasted pistachios¼ cup panko2 tablespoons za’atar4 6- to 7-ounce skinless halibut fillets 1. Place a rimmed baking sheet in the center of the oven and preheat to 450˚. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, ½ teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes. 2. Meanwhile, pulse the pistachios in a food processor until…

TAHINI CRACKERS ACTIVE: 40 min l TOTAL: 1 hr 45 min MAKES: 48 ⅔ cup all-purpose flour, plus more for dusting⅓ cup whole-wheat flour½ teaspoon onion powder½ teaspoon garlic powder¼ teaspoon kosher salt¼ teaspoon baking powder Pinch of cayenne pepper3 tablespoons tahini5 to 6 tablespoons water1 tablespoon white sesame seeds1 tablespoon black sesame seeds½ teaspoon flaky sea salt Toasted sesame oil, for brushing 1. Whisk together both flours, the onion powder, garlic powder, kosher salt, baking powder and cayenne in a large bowl. Make a well in the center and add the tahini and 5 tablespoons water. Stir with a wooden spoon, then use your hands to form a slightly tacky ball, adding another tablespoon of water if needed. 2. Transfer the dough to a lightly floured surface and knead…

flatbreads have always been a staple for Chopped judge and chef Maneet Chauhan. Every Sunday when she was growing up in Ranchi, India, her mom made parathas for brunch alongside homemade butter, pickles and yogurt, and her family also packed the whole-wheat flatbreads on train trips. “There’s a joke in my family that my sister fed me a bite of aloo paratha before I even started on solids,” says Maneet. “That’s how my love story with food really began.” Maneet has continued the tradition of making paratha, plus naan and poori, at home with her husband, Vivek Deora, and children Shagun, 10, and Karma, 6. “The kids get involved—the dough is like Play-Doh to them,” she says. Try one of her go-to recipes! “THE VERSATILITY OF PARATHA IS AMAZING—I LOVE…

MATCHA MONSTER MERINGUES ACTIVE: 30 min l TOTAL: 1½ hr (plus 3 hr drying) l MAKES: 16 to 18 3 large egg whites Pinch of salt½ teaspoon cream of tartar¾ cup superfine sugar½ teaspoon pure vanilla extract Candy eyeballs, for decorating2 tablespoons matcha powder (ceremonial grade) 1. Preheat the oven to 250˚. Line two baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then beat in the vanilla. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 more minutes. 2. Transfer the meringue to a large piping bag fitted with…

GUY REE INA SUNNY…

How to enter: Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and three runners-up will each receive $50. NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine October 2021 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning September 3, 2021, at 12:01 a.m. ET, through October 3, 2021, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, email address and a guess of the number of candy eyeballs in the jar that appears in the October 2021 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the…

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…

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…

it’s pretty much impossible to look at a pile of sprinkles and not smile: Sprinkles just scream “Let’s celebrate!” But you don’t have to wait for a birthday to have fun with these sugary little bits. They add a super-satisfying crunch (and, of course, some cheer) to everyday food too—like a bowl of oatmeal or buttered toast. If you’re in the market for sprinkles, you’ll find that the options are endless these days. They come in all different shapes, colors, textures and flavors, and in amazing new mixes curated by sprinkle geniuses. Turn the page to check out some next-level combos—and a few sweet decorating ideas, too.…

marzipan has been around for centuries, but if you follow trendsetting bakers on Instagram, you might think it’s the next big thing. The nut paste is being turned into dramatic, colorful Battenberg cakes and molded into creative little figurines—and fans can’t get enough: Biagio Fortunato, of Fortunato Brothers pastry shop in Williamsburg, Brooklyn, says his shop’s holiday sales of marzipan have tripled over the last few years. Although Germany, Spain and Italy all claim to be the birthplace of this magical treat, variations are everywhere, including in the Middle East, where it’s flavored with orange flower water, and in Mexico, where it’s made from peanuts instead of the traditional almonds. Make a batch yourself with Molly Yeh’s recipe, then turn it into one of her favorite desserts! MOLLY YEH’S HOMEMADE…

We asked chefs from across the Midwest to share a version of hotdish, and these ingredients are the start of a great one made with a flavorful Thai curry (see page 89). Midwestern hotdish is an all-in-one casserole-like meal, usually made with a protein, vegetable and sauce or creamed soup and often topped with a layer of tater tots. Check out the story and see all the possibilities—there’s even one for dessert!…

walk past any of the eight Xi’an Famous Foods in New York City and you’re bound to see a crowd. The restaurants are legendary for their hand-pulled noodles, inspired by the foods of Xi’an, China, where owner Jason Wang grew up. His dad David Shi opened their first restaurant in 2005, and since then the family has introduced thousands of people to Xi’an’s dense, chewy, irresistible noodles. We asked Jason to show us how to make them at home. BIANG-BIANG NOODLES ACTIVE: 1½ hr TOTAL: 1½ hr (plus 1 hr refrigerating) SERVES: 2 to 3 3⅓ cups all-purpose flour or high-gluten flour, plus more for dusting½ teaspoon salt¾ cup room-temperature water Vegetable oil, to keep the dough pieces from sticking “You’ll need to use a bit of muscle to knead…

EYES ON THE PRIZE Karla Cabido @karmita.creative Artist Austin 1 Paint the pumpkin with pink acrylic paint and let dry. 2 Paint the bottom half with orange acrylic paint. While it’s still wet, use a big paintbrush to blend it with the pink paint for an ombré effect. 3 Paint white eyeballs in different sizes. Then paint blue irises and black pupils, letting the paint dry between each color. Outline the eyes in black paint and add lashes. 4 Paint the stem gold and let dry. Spray the pumpkin with a matte-finish sealant. GOOD POINTS Sara Walk @tellloveandparty Blogger Huntington Beach, CA 1 Cut brightly colored tissue paper into triangles or other angled shapes. 2 Using a paintbrush, coat the back of each shape with Mod Podge and stick it…

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…

bite into a classic black and white cookie and you’ll realize that it isn’t much of a cookie at all. The texture is much closer to cake—but no one seems particularly concerned about the name. The question of who invented it, on the other hand, always stirs up a debate. Many credit a now closed Manhattan bakery called Glaser’s, which started serving the treats in 1902. Others say (to the horror of NYC natives) that the black-and-white is an upstate New York creation, claiming it evolved from the half moon cookie at Hemstrought’s Bakery in Utica. Whatever their origin, the treats became a Manhattan staple—with a Seinfeld appearance to prove it—and today they’re all over the city: in bakeries, delis, bagel shops and just about every bodega. Here’s how to…

London-based baking star Benjamina Ebuehi learned from a young age that spices were the secret to the bold flavors in her favorite savory dishes, but it wasn’t until she started baking that she realized those same ingredients could also elevate desserts. Take the Masala-Chai Carrot Cake from her book, The New Way to Cake. Knowing that many home bakers already have a go-to carrot cake recipe (most likely flavored with cinnamon), she decided to turn to less-expected spices like black pepper and cardamom. “Some cakes just have one sugary note, but I often want something more intriguing,” Benjamina says. “Using spices in a cake gives it nuance.” She dedicated an entire chapter of her book to cake recipes that go big on spice, including these three. MASALA-CHAI CARROT CAKE ACTIVE:…