Innholdsfortegnelse for May/June 2022 i Food Network Magazine

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Celebrate AAPI Heritage Month! Find Asian American–owned bars and restaurants in your area and give them some love! Yelp teamed up with the nonprofit Gold House to create a tool that helps you with the search. It’s a great way to show your support during Asian American and Pacific Islander Heritage Month.…

FUEL SOURCE Electricity and wood pellets Famous Fan “MY FIRST LOVE WILL ALWAYS BE COOKING OVER CHARCOAL, BUT I JUST STARTED PLAYING AROUND WITH A CAMP CHEF PELLET GRILL, AND IT’S SUCH A GREAT ALTERNATIVE.”—Aarti Sequeira Pros • Pellet grills are multitaskers. They offer both high and low indirect heat and precise temperature control, so they’re great for smoking and baking, along with grilling.• Many models have Wi-Ficapability and accompanying apps so you can program cooking temps and times.• These are some of the largest grills on the market; they’re ideal for big cuts of meat. Cons • They run on electricity, so you’ll need access to power.• They can be expensive—some cost $1,000 or more.• Because these grills cook with indirect heat, you won’t get those charred, flame-licked cuts…

A Mississippi road trip offers delicious detours for vacationers (and wanderers) where unassuming gas stations serve up some of the best local cuisine. Here we’ve mapped out the top spots to fifill up your car and get your fifill of fresh seafood, ribs and chicken, too. Every mile in Mississippi offers something to savor, and these pit stops are ready to welcome travelers with unrivaled home cooking and down-home Southern hospitality. Seafood Express Meridian, MS This road stop is a must-visit for lovers of seafood and authentic Southern cuisine. Here you’ll find generously stuffed seafood po’boys, fried or boiled fish plates, soft-shell crab, frog’s legs, crawfish (in season) and even boiled snow crab legs. Vine Brothers Centreville, MS Set your GPS for Vine Brothers to top off your tank. Then,…

Peas HONEY-GLAZED SNAP PEAS Cook 1¼ pounds sugar snap peas in boiling salted water until bright green, 2 to 3 minutes; drain. Cook 1 sliced shallot in butter in a skillet over medium heat until tender, about 3 minutes. Add the peas, 1 teaspoon honey and a pinch of red pepper flakes. Cook, tossing, until glazed, about 2 minutes. Carrots LEMON-PARMESAN GRILLED CARROTS Trim the green tops off 3 bunches baby carrots. Toss with olive oil, salt and pepper. Grill over medium heat, covered and turning often, until tender, 12 to 15 minutes. Transfer to a platter; drizzle with olive oil and top with grated lemon zest, grated parmesan, chopped parsley and flaky salt. Yellow Squash SUMMER SQUASH WITH HERBS Sauté 1½ pounds diced yellow squash in butter in a…

When we set out to photograph the first summer issue of this magazine in 2009, we knew exactly what we wanted on the cover: a burger from Bobby Flay. At the shoot, we agonized over choosing the best bun and the juiciest tomato slices, and our food stylist constructed burger after burger trying to get the cheese to look just right. And then Bobby showed up. He was stopping by for a quick portrait, but he went into the kitchen, rolled up his sleeves and whipped up a perfect melty cheeseburger—and we got the shot. Bobby’s burger résumé is impressive. His newly revamped franchise Bobby’s Burgers has locations across the country, he has won the legendary Burger Bash competition more than once and he has even contributed to America’s burger…

“I love salsa macha on portobello mushrooms or grilled fish tacos. I make mine with guajillo and ancho chiles, oregano, sesame and pumpkin seeds or peanuts, vinegar and a neutral oil. But you can buy it too!”ELIZABETH FALKNER Tournament of Champions “I use soy sauce in a lot of my marinades to enhance flavor, but it also works as a tenderizer by breaking down the myosin protein found in tough cuts of meat.”EDDIE JACKSON The Big Bake “Cayenne pepper is a staple for me. It has a way of enhancing flavor without making things too spicy. I put it on my fish — grilled or fried — and it’s a main ingredient in all of my rubs.”RODNEY SCOTT Rodney Scott’s Whole Hog BBQ, Charleston, SC “When I make my rub,…

@sncxkitchen Everyone loves fireworks! This one’s made with berries and mango and topped with figs and kumquats. @fruitariane No need to follow any rules: Add a few flowers or an unexpected fruit! @sorrenteaux Choose a platter with a fun shape and arrange the fruit in diagonal rows. @fruits_by_pesha Try a floral look with concentric circles of dragon fruit, kiwi or other round slices. @sonny_loves_charlie Different cuts and shapes are the key to this beauty. @lushplatters Pick a color and run with it: There’s plenty of fruit in the pink family! @seecandycook The ROYGBIV trick works every time! Just line up fruit in a spectrum. @silverlakesocialite Add fruit in clusters—and keep piling on the layers for extra drama! @platterandhoney Nestle fruit on a bed of mint or other leaves for tropical-garden…

What’s your go-to cut of steak? Eric Adjepong Tournament of Champions; Alex vs. America pg. 96 Katie Lee Biegel The Kitchen; What Would Katie Eat? (on foodnetwork.com) pg. 101 Daniel Bojorquez Chef and owner, La Brasa pg. 95 Kardea Brown Delicious Miss Brown; Spring Baking Championship pg. 93 Maneet Chauhan Chopped; Tournament of Champions pg. 110 Shirley Chung Tournament of Champions pg. 94 Matthew Daughaday Chef, Juniper pg. 96 Gabrielle Quiñónez Denton Chef and owner, Ox pg. 96 Elizabeth Falkner Tournament of Champions pg. 94 Bobby Flay BBQ Brawl; Beat Bobby Flay pg. 89 Michael Gallina Chef and owner, Vicia pg. 96 Ina Garten Barefoot Contessa: Modern Comfort Food; Be My Guest (on discovery+) pg. 50 Duff Goldman Spring Baking Championship; Duff Ace of Taste pg. 22 Christian Graves Chef,…

If you watched Keya Wingfield win the last Spring Baking Championship, you never would have guessed that she’s mostly self-taught. “I didn’t grow up baking,” says the Mumbai, India, native. “I got into it because I have a sweet tooth—my family loves sugar!” On the show, Keya wowed judges Duff Goldman, Kardea Brown and Nancy Fuller with her bold flavors and impressive decorating skills. She says Duff “lost his mind” over her Bombay beach bars, made with white chocolate, fresh coconut and pineapple, and all three judges were impressed with the elaborate cassata cake she made for the final challenge. Now that she’s back home in Richmond, the champion baker plans to focus on growing her business, Keya & Co Baking. “I’ve been inspired by both my Indian upbringing and…

1. C Creator George Stephen took half a buoy, added air vents and legs, and the original kettle grill was born. 2. A According to the National Hot Dog and Sausage Council, 71 percent of Americans prefer it. 3. B The word comes from the French word quadrillé, meaning marked with squares or diamonds 4. D According to a Statista report, 68 percent of Americans like to grill on Independence Day, followed by Memorial Day, Labor Day and Father’s Day. 5. C For reasons we’ll never understand, hot dogs typically come 10 to a pack, while hot dog buns come in packs of eight! 6. D The 36th president hosted the first cookout at the White House and served Texas-style barbecue ribs. 7. D As the story goes, Henry J.…

FUEL SOURCE Wood or charcoal (lump or briquettes) Famous Fan “NO OTHER PIECE OF COOKING EQUIPMENT YIELDS GREATER RESULTS THAN A BIG GREEN EGG, NOT EVEN MY RESTAURANT OVENS.”—Bobby Flay Pros • Kamado grills are essentially ceramic ovens: You can smoke meat, cook pizzas and bake bread in them.• They’re famous for maintaining even, steady heat. Once you get the temperature where you want it, the grill does its thing.• The unique shape and wide range of colors make kamado grills real eye-catchers. Cons • Some popular brands cost well over $1,000.• There’s a learning curve: Air vents are the only way to control the temperature, so cooking with one requires patience and practice.• Preheating takes about an hour and cooldown time can be even longer. More Options…

BERRY ROSÉ SANGRIA ACTIVE: 10 min l TOTAL: 10 min (plus chilling) l SERVES: 6 to 8 1 750-ml bottle dry rose⅓ cup orange-flavored vodka¼ cup elderflower liqueur (such as St-Germain)½ cup sliced strawberries½ cup diced watermelonCold seltzer, for topping 1. Combine the rosé, vodka, elderflower liqueur, strawberries and watermelon in a 64-ounce jar. Refrigerate at least 3 hours or overnight. 2. To serve, pour into glasses filled with ice and top with cold seltzer. ROSEMARY PALOMAS ACTIVE: 15 min l TOTAL: 15 min (plus chilling) l SERVES: 6 to 8 ½ cup sugar8 rosemary sprigs, plus more for garnish4 wide strips grapefruit zest, plus 1½ cups fresh grapefruit juice (from2 to 3 grapefruits)3 cups blanco tequila½ cup fresh lime juice (from 5 to 6 limes)2¼ cups grapefruit seltzer 1.…

GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS ACTIVE: 15 min l TOTAL: 15 min l SERVES: 4 to 6 ½ cup finely chopped jarred roasted red peppers1 teaspoon chopped Calabrian chile peppers packed in oil1 clove garlic, finely grated4 teaspoons fresh lemon juice2 tablespoons extra-virgin olive oil, plus more for the grillKosher salt1 8-ounce block halloumi cheese, patted dry and cut into ½-inch planksTorn fresh basil and mint, for toppingWarm sliced baguette or ciabatta, for serving 1. Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside. 2. Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the…

CLASSIC CREAMY COLESLAW ACTIVE: 15 min l TOTAL: 1 hr 15 min SERVES: 4 to 6 ⅔ cup mayonnaise⅓ cup sour cream3 tablespoons apple cider vinegar1 tablespoon honey1 teaspoon mustard powder1 teaspoon celery salt7 cups shredded green cabbage (about ½ small head)1 cup shredded red cabbage1 cup shredded carrotsKosher salt and freshly ground pepper 1. Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper. 2. Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. WARM BROCCOLI SLAW WITH BACON ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 4 to 6 1 12-ounce bag broccoli slaw mix2…

mushroomcouncil.com | @mushroomcouncil “When I was growing up, my dad would make tacos once a week, and taco salad is still one of my favorite dinners. Using mushrooms in the mix is a great way to lighten it up.”— Jessica D’Ambrosio, recipe tester MUSHROOM-BEEF TACO SALAD ACTIVE: 45 min l TOTAL: 45 min l SERVES: 4 1 cup cherry tomatoes, diced¼ red onion, finely diced2 tablespoons fresh lime juice¼ cup fresh cilantro, finely chopped, plus more for topping3 tablespoons extra-virgin olive oilKosher salt1 yellow onion, chopped3 cloves garlic, finely chopped8 ounces ground beef8 ounces maitake mushrooms, trimmed and finely chopped1 tablespoon chili powder1½ teaspoons ground cumin½ teaspoon paprika½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon dried oreganoFreshly ground pepper⅓ cup tomato sauce1 head romaine lettuce, choppedBlack beans, crumbled queso blanco,…

PINEAPPLE UPSIDE-DOWN CAKE KEBABS Melt 4 tablespoons butter with ½ cup brown sugar, 1 teaspoon vanilla and a pinch of salt. Thread 1½-inch cubes of pineapple and pound cake onto 6 skewers. Brush all over with the butter mixture, then grill over medium-low heat, turning occasionally, until marked on all sides, about 5 minutes. Add a maraschino cherry to the end of each skewer. BANANA SPLIT KEBABS Pour ½ cup rainbow sprinkles into a parchment-lined baking dish. Scoop 6 small scoops each of vanilla, chocolate and strawberry ice cream onto the sprinkles, coating the bottoms. Freeze until firm, at least 1 hour. Peel 2 bananas and cut into 1-inch chunks. Working quickly, thread 1 scoop of each flavor ice cream, alternating with banana chunks, onto each of 6 skewers. Return…

MARBLED BRIOCHE ICE CREAM SANDWICHES ACTIVE: 30 min l TOTAL: 30 min (plus 5 hr freezing) l MAKES: 12 to 15 1 rectangular loaf brioche (preferably from a bakery)½ cup amaretto liqueur1½ quarts chocolate chip ice cream¾ pint pistachio ice cream¾ pint raspberry sorbetConfectioners’ sugar, for dusting 1. Lay the brioche loaf on its side and trim off just the bottom crust (about ⅓ inch). Continue to slice the brioche lengthwise from the bottom, cutting the loaf into six ¼- to ½-inch-thick planks (roughly 4 by 8 inches); trim off the crust edges. 2. Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Arrange 3 slices of bread crosswise in the pan and brush lightly with half of the amaretto. 3. Remove the…

Recipe Remix Coconut Shrimp Most coconut shrimp is deep-fried, but recipe developer Amy Stevenson made her version in an air fryer (page 135). She barely needed any oil, and it turned out light and crisp! She also swapped out the usual sweet coconut for unsweetened, which has a great flavor without all the extra sugar. Good Gear Our recipe developers are always up for lighting the grill (Melissa Gaman and Richmond Flores tested this issue’s grilled chicken recipes outside in January!), but we also love using a grill pan. A sturdy cast-iron grill pan is a must-have: It creates great grill marks, it’s naturally nonstick and best of all, you can grill rain or shine! Food Network Pre-Seasoned Cast-Iron Reversible Grill, $50; kohls.com Let’s Marinate More Often In the past…

five years ago, on the eve of my husband’s 47th birthday, I dragged my daughters on an emergency trip to Bass Pro Shops hoping that the gods of gift-giving would lead us to something better than another plaid shirt. In a total panic, with both kids crying to leave the store, I lost all sense of reason and bought Wylie an extra-large propane-powered outdoor deep fryer. He owned a doughnut shop at the time, so this seemed like a fun, if pricey, idea. It was a total bust—he has used the thing two times—but the fryer changed our gift-giving dynamic forever: It sent a message that yard accessories are acceptable birthday presents, and Wylie ran with the idea. He gave me a patio umbrella one year, string lights the next.…

Life of Fire Learn to grill almost anything with tips from Nashville-based pitmaster Pat Martin. $35; penguinrandomhouse.com Bludso’s BBQ Cookbook Kevin Bludso worked at his grandma’s famed Texas barbecue stand as a kid; now he shares his secrets. $30; penguinrandomhouse.com Pig Beach BBQ Cookbook The founders of a trendy Brooklyn barbecue joint dish out recipes for their candied bacon and dozens of other favorites. $30; hmhbooks.com…

Kettle FUEL SOURCE Wood or charcoal (lump or briquettes) Famous Fan “I HAVE NOT ONE BUT THREE WEBER KETTLE GRILLS: TWO 26-INCH GRILLS PLUS A SMALLER ONE. I USE THEM ALL THE TIME!”—Sunny Anderson Pros • Purists love kettle grills for their simplicity: The design is a classic.• You’ll get great charred flavor on meats and veggies.• These are generally affordable (some are less than $100) and inexpensive to maintain.• They come in a wide range of sizes and they’re mobile: Many have wheels. Cons • Lighting charcoal takes time, and managing the temperature can be tricky—it’s not as easy as just turning a dial.• You need to clean these grills and remove ash after every use to avoid flare-ups. More Options…

6 EASY UPGRADES 1 STRING SOME Lights “It’s always a starry night when you hang string lights,” says blogger Nikki Poole (@miss_rusticarrow), who created this magical patio in Victoria, British Columbia. She recommends using large trees as anchor points and taking a less-is-more approach: Just one or two strands can have a major effect. 2 PAINT YOUR Deck Go beyond traditional wood stains and cover your deck in colors you love, like the blush and terra-cotta used for this checkerboard pattern by New Orleans blogger Liz Kamarul (lizkamarul.com). “It makes the whole space feel cozy and more like an interior room,” she says. Look for exterior-rated paint, which will hold up to sun exposure and foot traffic. Here are four fun colors you can try. 3 ROLL OUT A Bar Cart A bar…

When Alex Guarnaschelli shops for herbs, she looks a lot like she’s at a flower stand: She grabs a bundle of greens and shakes it a little to see if the stems are in good shape, then she nestles her nose into the leaves and takes a big whiff. If you approach herbs like you would flowers, she says, you’ll end up with the best ones: “Hold the herbs in your hand. They should feel as if they’re still alive. And you should be able to smell them.” Alex’s go-to source is Balsam Farms near her home in Bridgehampton, NY, but the chef and Supermarket Stakeout host won’t say no to a great-looking bunch from the grocery store. The more options the better, because herbs are the backbone of some…

1 Marinate the Chicken Combine these ingredients in a resealable bag or baking dish; add your chicken (the marinade makes enough for 2½ to 3 pounds). Rub the marinade into the chicken, seal the bag or cover the dish and refrigerate at least 4 hours or overnight. ● ½ cup olive oil● Z est of 1 lemon (in wide strips)● 3 smashed garlic cloves● 1 0 thyme sprigs, torn● 4 parsley sprigs, torn● 3 bay leaves● 2 teaspoons sugar● ½ teaspoon kosher salt● ½ teaspoon black pepper● ¼ teaspoon paprika● R ed pepper flakes (optional) 2 Heat the Grill Preheat the grill to the temperature directed for your cut of chicken (see chart below). If your cut requires indirect heat, you’ll need to create two zones on the grill. On a charcoal…

$10,000 Prize HOW TO MAKE A BLENDED BURGER Prep your mushrooms Finely chop 5 ounces mushrooms with a knife or in a food processor. Sauté in vegetable oil over medium-high heat, stirring, until lightly browned, about 4 minutes; season with salt and pepper. Transfer to a large bowl and let cool. Blend with meat Add 1 pound ground meat to the cooled mushrooms and gently mix until combined. Form into four 4-inch patties (about ½ inch thick) and season both sides with salt and pepper. Cook the patties Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches, cook the patties 1½ minutes per side for medium doneness. Serve on buns with your favorite toppings. Enter the Contest! 1 Use the tips on this page…

Working as a recipe developer, Rick Martínez learned two important things about Americans and Mexican food: First, they love it. And second, many of them don’t know what Mexican food really is. So when he started planning his new cookbook, Mi Cocina, he decided he would travel around Mexico to highlight the country’s variety of flavors. “I wanted to expand the repertoire of what people thought of as Mexican food and then give home cooks the vocabulary to talk about regional Mexican dishes,” says the Food Network Kitchen app star. He also wanted to show people something beautiful as inspiration, so he filled the book with colorful photos of his journey. Get a taste of his travels with these dishes, three of his favorites. Find these recipes, plus Rick’s homemade…

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM ACTIVE: 30 min l TOTAL: 30 min l SERVES: 6 1 cup cold heavy cream¼ cup chocolate syrup, plus more for drizzling1 quart strawberries2 tablespoons sugar2 ounces semisweet chocolate, finely chopped3 tablespoons unsalted butter6 slices pound cake 1. Beat the heavy cream and chocolate syrup in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside. 2. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Dip the 6 whole strawberries in the melted chocolate, then transfer to a sheet of parchment paper and…

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4 6 tablespoons extra-virgin olive oil4 6-ounce snapper or black sea bass fillets, pin bones removedKosher salt and freshly ground pepper1 small white onion, chopped3 cloves garlic, minced1 teaspoon dried oregano2 bay leaves, preferably fresh1 28-ounce can diced fire-roasted tomatoes with green chiles½ cup pimiento-stuffed green olives, roughly chopped2 tablespoons capers in brine, drained1 pound baby Yukon Gold or red-skinned potatoes, quarteredChopped fresh cilantro, for serving 1. Preheat the oven to 425°. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish. 2. Heat 3 tablespoons olive oil in a large skillet over medium heat…

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