Innholdsfortegnelse for March/April 2022 i Food Network Magazine

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March April…

Next-Level Cocktail Mixers Quality home bartending is easier than ever: These new mixers are made with top-notch ingredients. Just add booze! Jam for Art Lovers Brooklyn jam maker Brins has collaborated with New York City’s Metropolitan Museum of Art on flavors that are true masterpieces: Each spread comes in a jar decorated with the artwork that inspired it. The latest, Salted Concord, pays homage to Monk Nichiren Calming the Stormy Sea with the addition of Japanese sea salt. $10; store.metmuseum.org Springy Cookware Freshen up your kitchen with some pastel pots and pans. Climate-Friendly Crackers Snack on something new and help the environment while you’re at it. Korean Flavor-Fast Jet Tila has taken his love of Korean food to new heights: The chef is selling seasoning blends inspired by favorites like…

HOMEMADE BAGELS ACTIVE: 1 hr I TOTAL: 3 hr 15 min (plus 4 hr rising) MAKES: 6 ½ cup plus ⅔ cup warm water (105° to 110°)¼ cup barley malt syrup¾ teaspoon active dry yeast3 cups bread flour, plus more if needed2 teaspoons kosher saltCooking sprayCornmeal, for dusting1 large egg white, lightly beaten Sesame seeds, coarse salt, poppy seeds and/or everything seasoning, for topping 1. Make the dough. Stir together ½ cup warm water and 1 tablespoon malt syrup in a small bowl; sprinkle the yeast on top. Let soften a minute, then stir. Set aside until foamy or bubbly, about 5 minutes. Whisk the flour and salt in a large bowl; make a well in the center. Pour in the yeast mixture and ⅔ cup warm water and stir…

if you can judge a food’s value by its longevity, dumplings beat out pretty much everything else we eat these days: They’ve been around since the beginning of time—or at least since the early days of the Common Era calendar. Legend has it that Zhang Zhongjing, a Chinese physician, created the first versions of steamed packets of meat-filled dough to help people through a cold winter during the Han Dynasty, sometime in the late 100s CE. It’s a likely story, because nothing warms the soul quite like a dumpling, and countries the world over have been making their own versions for centuries. We asked some of Food Network’s dumpling lovers to lead us to their favorites, but if you can’t get to those spots, turn to page 87 and make…

1 The dumpling emoji most closely represents which of these? A. Gyoza B. Shumai C. Wonton D. Har Gow ANSWER: A 2 Which of these cooking methods is the least common for dumplings? A. Frying B. Steaming C. Boiling D. Grilling ANSWER: D 3 What is commonly used in the base of steamer baskets to keep dumplings from sticking? A. Foil B. Flat wonton wrappers C. Lettuce or cabbage leaves D. Sesame oil spray ANSWER: C 4 What are soup dumplings? A. Dumplings injected with broth B. Dumplings served in broth C. Dumplings filled with gelatinized broth D. Dumplings steamed over broth ANSWER: C 5 What’s the filling in a char siu bao? A. Boiled beef B. Barbecue pork C. Shrimp and chives D. Shredded vegetables ANSWER: B 6 What…

dogs love squirrels: chasing them, barking at them, and at Woof Gang Bakery, eating cookies shaped like them. Bakers at the nationwide chain use a special cookie cutter to make the critter-inspired treats, then top the tails with crushed peanuts to look like a squirrel’s signature bushy fur. That’s part of what makes these cookies so beloved—the other part is the taste. “Peanut butter is by far the most popular of any flavor we sell,” says Jason Schaefer, who serves the cookies at two locations in Florida. Once pups give them a try, they won’t even notice the real squirrels running by! NUTTY SQUIRRELS ACTIVE: 30 min | TOTAL: 3 hr MAKES: about 35 1¼ cups plus 2 tablespoons water1¼ cups plus 2 tablespoons natural peanut butter, plus more for…

What’s your ultimate comfort food? Kids Cookbook Giveaway! You could win a copy of our new cookbook for kids! The book is filled with creative snacks and treats, one for every day of the year. Enter for a chance to win at foodnetmag.com/recipeadaycookbook.…

The Julia Child Challenge Chefs are making classic Julia recipes for a chance to study at her alma mater, Le Cordon Bleu. See how well you know the culinary icon, then try one of her classic recipes on page 68. 1 How tall was Julia? A. 5'2" B. 5'7" C. 5'11" D. 6'2" 2 What snack food did Julia famously serve on Thanksgiving? A. Goldfish B. Snickers C. Doritos D. Oreos 3 What was Julia’s first television show called? A. The Art of French Cooking B. The French Chef C. Back to Basics D. The Francophile 4 Julia was best known for which classic French recipe? A. Pommes frites B. Salade niçoise C. Boeuf bourguignon D. Duck à l’orange TRUE OR FALSE? 5 There’s a rose named after Julia. T F 6 Julia learned how…

let’s cook better, together.…

BRANDIED APPLE CHALLAH FRENCH TOAST ACTIVE: 45 min TOTAL: 45 min SERVES: 4 to 6 1 15-ounce loaf challah bread, ends trimmed5 large eggs1 cup half-and-half1 tablespoon granulated sugarPinch of salt½ teaspoon pure vanilla extract⅓ cup confectioners’ sugar1 stick unsalted butter2 Golden Delicious apples, peeled and sliced into ½-inch-thick wedges¼ teaspoon ground cardamom¼ cup honey1 tablespoon fresh lemon juice3 tablespoons brandy 1. Preheat the oven to 325°. Line a large rimmed baking sheet with foil; set aside. Slice the challah into eight ¾- to 1-inch-thick piece. Whisk the eggs and half-and-half in a large shallow dish, then whisk in the granulated sugar, salt and vanilla until the sugar is dissolved and the custard is smooth. Put the confectioners’ sugar in a fine-mesh strainer. 2. Add 4 slices of bread to…

“The best dumpling I’ve tried was at Dragon Inn North outside of Chicago. Their chicken potstickers had super-thick chewy wrappers and loads of ginger in the filling, and they were my childhood go-to. I made full meals out of them—and also loved leftovers for breakfast the next morning!”—Molly Yeh “I love the shrimp and chive dumplings at Jing Fong in New York City. They are pure shrimp and chives; a simple, tasty distillation of two flavors that go so well together. I love dunking them in soy sauce mixed with a little white vinegar. Look, everybody loves a crispy pan-fried pork dumpling, but sometimes you want a little break from that to bite into a silky, light shrimp dumpling. This one does the trick for me every time.”—Alex Guarnaschelli “I…

CHANA SAAG ACTIVE: 30 min | TOTAL: 35 min | SERVES: 4 1 cup long-grain white rice1 1-inch piece fresh ginger, roughly chopped2 cloves garlic½ to 1 serrano chile pepper, stemmed4 tablespoons unsalted butter2 teaspoons cumin seeds1 small onion, finely chopped1 large or 2 small plum tomatoes, choppedKosher salt and freshly ground pepper1½ teaspoons garam masala2 15-ounce cans chickpeas, drained (liquid reserved) and rinsed2 10-ounce bags spinach (not baby spinach)⅓ cup heavy creamWarm naan, plain yogurt and/or lemon wedges, for serving 1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork. 2. Finely chop the ginger, garlic and chile in a mini food processor; set aside. Heat 2 tablespoons butter in a large pot over medium heat. Add 1…

CUT-OUT BISCUITS ACTIVE: 30 min | TOTAL: 45 min | MAKES: about 10 2½ cups all-purpose flour, plus more for dusting2 tablespoons baking powder1 tablespoon sugar1½ teaspoons kosher salt1 stick very cold unsalted butter, diced (freeze for 30 minutes before dicing)1 cup cold whole milk or well-shaken buttermilk, plus more for brushing 1. Preheat the oven to 425°. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the diced butter just a few times, until it is in pea-size pieces. 2. Transfer the mixture to a large bowl. Stir in the milk or buttermilk until the dough just comes together but is not fully combined. Turn out onto a lightly floured surface, then gather the dough together and pat into a ¾-inch-thick…

KALE CAESAR SALAD ACTIVE: 25 min | TOTAL: 35 min | SERVES: 6 to 8 6 ounces country white bread (about ⅓ loaf)⅓ cup plus 3 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper⅓ cup plus 2 tablespoons freshly grated parmesan cheese, plus one 2-ounce chunk¼ cup fresh lemon juice2 tablespoons mayonnaise1 clove garlic, smashed3 anchovy fillets2 teaspoons dijon mustard1 teaspoon Worcestershire sauce2 bunches curly kale (about 1 pound), leaves stripped from the stems 1. Make the croutons: Preheat the oven to 350°. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with ½ teaspoon salt and a few grinds…

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 March/April 2022 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning March 1, 2022, at 12:01 a.m. ET, through April 1, 2022, 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 pieces of pasta in the jar that appears in the March/April 2022 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance…

if we’ve learned anything about ourselves during the past two years, it’s that we turn to carbs when the going gets rough. Ask anyone around you to name their favorite comfort foods. I’m guessing the responses are similar to the foods our editors and recipe developers named when we started planning this issue: dumplings, pancakes, bagels, rice, bread, mac and cheese…the stuff that makes us happy. You know what didn’t come up? Salad. The pandemic seems to have reset our dietary habits to somewhere around the early ?90s, when carbs were the answer to everything. One of my many food-service jobs during that time was at a half-deli, half-yogurt shop in Chapel Hill, NC, and I fully did my part to serve Generation Carb: I’d slather nonfat cream cheese onto…

Make Room for Mushrooms A serving of mushrooms could be good for your mental health: In a recent study from Penn State, participants who ate white button, lion’s mane and other varieties were less likely to develop symptoms of depression. Mix some chopped mushrooms into your next burger patty, or try Ina Garten’s Truffled Mac & Cheese on page 89! Looking Good Getting your beauty sleep is more important than you think: Along with helping prevent dark eye circles and bags, it can also lead to smarter snacking! In a new study from Ohio State University, participants who got at least seven hours of sleep a night made healthier snack decisions. Get some shut-eye, then make the smoked salmon toast on page 36 in the morning. In Season: Dill Plant…

1 BISCUIT EGG-IN-A-HOLE Cut a 2-inch hole in the center of a large biscuit with a cookie cutter or paring knife. Cook in a buttered ovenproof nonstick skillet over medium heat until toasted on the bottom, 2 to 3 minutes. Flip and crack 1 egg into the hole; season with salt and pepper and cook until the egg starts setting, about 2 minutes. Transfer the skillet to a 375° oven and bake until the egg is cooked to desired doneness, 4 to 8 minutes. 2 HAM AND GRUYÈRE QUICHE ACTIVE: 15 min | TOTAL: 40 min | SERVES: 4 6 ounces smoked ham, cut into ¼-inch cubes (about 1 cup)1 cup shredded gruyère cheese1 9-inch pie crust, thawed if frozen3 large eggs1¼ cups half-and-half¼ cup finely chopped fresh chivesKosher salt and freshly…

inventor Irving Naxon was the genius who brought us the Crockpot, but we should all thank his grandmother for the idea. She was an observant Jew who didn’t use her stove on the Sabbath, and on Fridays she would send her daughter to a local bakery with a pot of stew to put in the oven after it was turned off. The stew would simmer in the residual heat, and her daughter would pick it up the next night, when it was ready to serve. His grandmother’s ingenuity inspired Irving to create the ultimate hands-off cooking tool, the slow cooker, in 1936. It wasn’t an instant hit, but in the 1970s sales skyrocketed as thousands of working women bought into the idea of letting an appliance cook dinner for them…

Prep 15 MIN Total 30 MIN Ingredients 4 Servings 8 Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)24 slices (about 5 oz) pepperoni2 oz shredded mozzarella cheese (½ cup)1 cup tomato pasta or pizza sauce, heated 1 Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly. 2 Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese. 3 Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet. 4 Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.…