Innholdsfortegnelse for July/August 2022 i Food Network Magazine

Go Big on Basil Summer is prime time for basil, so get your fill: The herb contains minerals, antioxidants and vitamins A and K, which can help improve vision and bone health. Whip up a pesto, or try the caprese salad on page 101. Pick a Pickle Head to page 71 and make a big batch of pickled veggies for your next cookout: A recent review of studies in the Journal of Functional Foods suggests that the good bacteria in pickles (known as lactic acid bacteria) may help reduce inflammation and stimulate the growth of anti-infectious cells. Bonus: Our pickle recipe contains ginger, another anti-inflammatory. Try Some Sorghum Next time you reach for a sweetener, opt for sorghum: The molasseslike syrup is packed with calcium, magnesium and potassium—way more than…

1 Make maple bacon for Canada Day: Bake thick strips on a rack-lined sheet pan at 375˚, 25 minutes; flip and brush with maple syrup halfway through. 4 Happy Fourth! Whip up patriotic berries: Beat 4 ounces cream cheese, ¼ cup sugar and some vanilla; pipe into strawberries. Top with blue sprinkles. 5 HBD to Sylvester Graham, inventor of the graham cracker. Build a graham cracker beach hut—go to foodnetwork.com/grahamhut. 7 Sliced bread was first sold on this day in 1928. Try a new toast: Spread with butter, then top with lemon curd and swirl in clotted cream. 9 Cool off with a hot-cold treat this weekend: Top mango or lime sorbet with chili-lime seasoning. 10 Donate to a local soup kitchen today: It’s Eid al-Adha, and millions are celebrating…

The coffee community can’t go long without a new obsession, and its latest is Vietnamese coffee. It’s all about the buzz: This brew is made with robusta beans, which are known for their high caffeine content and full-bodied flavor. You can order the beans from Vietnamese roasters like Nam Coffee in Los Angeles and Nguyen Coffee Supply in New York City to make the drink at home: Fill a phin (Vietnamese coffee filter) with medium-coarse-grind robusta beans. Pour condensed milk into a cup, then place the phin over the cup. Pour boiling water over the top and let brew until there’s no water left in the phin. On a hot day, add ice cubes to make cà phê sữa đá, or Vietnamese iced coffee.…

Americans didn’t invent fried food, but we sure have perfected it. We’ve figured out how to batter and crisp up pretty much everything—and the South does it better than anywhere else, thanks mainly to Black chefs who have passed down their knowledge and recipes for generations. Their traditions have become the backbone of Southern cuisine, and now you can find hundreds of restaurants cranking out golden, deliciously crunchy chicken, shrimp and so much more. It would be impossible to highlight all the great fried food in the South, so we did the next best thing and designed a Southern fried road trip: a journey though four states and multiple tourist destinations, including Louisville, Nashville, Atlanta, Savannah and Charleston. We started in Kentucky—with fried chicken, of course—then made our way to…

Every summer, bakers at Georgia’s beloved Revolution Doughnuts (in Atlanta and Decatur) go through thousands of local peaches to keep up with demand for the shop’s famous peach sliders. To re-create them at home, toss sliced peaches with a bit of warmed peach jam, then pile onto halved yeast doughnuts and eat like a sandwich. Turn the page to try other fun regional recipes!…

GNOCCHI WITH CORN, MUSHROOMS AND BACON ACTIVE: 30 min | TOTAL: 30 min | SERVES: 4 Kosher salt1 tablespoon extra-virgin olive oil3 slices thick-cut bacon, cut into ½-inch strips8 ounces cremini mushrooms, sliced4 ears corn, kernels cut off (about 2 cups)3 scallions, thinly sliced (dark green parts separated)Freshly ground pepper1 17.5-ounce package potato gnocchi3 tablespoons unsalted butter¼ cup grated parmesan cheese, plus more for serving 1. Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a dutch oven or other large wide pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the mushrooms, season with salt and cook, stirring, until tender and lightly browned at the edges, 3 to 5 minutes. Add the corn,…

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 July/August 2022 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning June 17, 2022, at 12:01 a.m. ET, through July 29, 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 candy in the jar that appears in the July/August 2022 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance…

What’s your go-to road trip snack? “I love a chili cheese dog. I hardly ever see them anywhere, so whenever I do, I get one.” “I always make a bag of mixed nuts and dried fruits. That said, barbecue chips are my life.” “My favorite gas-station treat is a Slim Jim and a grapefruit Perrier. It’s the perfect combo of high-low gourmet goofiness.” A New Cookbook for Kids! Our latest book will keep kids busy all summer and beyond: It’s filled with 365 creative, easy recipes—one for every day of the year! The Recipe-A-Day Kids Cookbook stores now or order at foodnetmag.com/recipeadaycookbook.…

1 It’s peak tomato season! Toss cherry tomatoes with olive oil, garlic, salt and pepper and roast at 400˚, about 20 minutes. Serve over pasta. 4 America’s first supermarket, King Kullen, opened on this day in 1930. Celebrate by watching Guy’s Grocery Games on discovery+! 6 It’s Saturday night, so hit the club… sandwich! For the best flavor, season tomato slices with salt and pepper before layering with turkey, bacon and lettuce. 6 7 National Farmers’ Market Week starts today. Visit a market near you and be adventurous: Buy a veggie you’ve never tried before! 10 Make today Wellness Wednesday and have a smoothie: ee Blend frozen mango with a banana, orange or juice and grated ginger. 13 Have a color-coordinated dinner party: Alfred Hitchcock famously threw one with all…

Dinner for Dessert The latest trend in ice cream isn’t very sweet: Popular brands have been embracing some truly unexpected savory flavors. Van Leeuwen shocked everyone last year with its limited edition Kraft Macaroni & Cheese pints, then Jeni’s followed with Everything Bagel, and Coolhaus with “Fried Chicken” & Waffles at its California shop. Up next: Morgenstern’s eggplant-chocolate blend, available nationwide this summer! Swice Is Nice Swicy (sweet-spicy) flavors are here to stay. After the success of condiments like Mike’s Hot Honey, big brands are running with the idea: Tabasco just launched a Sweet & Spicy Sauce, Heinz debuted Infused Honey with Hot Chili, and French’s has released a Creamy Honey Chipotle Mustard Spread. Slather one of them on a sandwich for a little kick! A First for Oat Milk…

Mambo Sauce This sweet-sour-spicy condiment (also known as mumbo sauce) is a staple in our nation’s capital. Its roots are in Chicago, but DC’s fried chicken joints have made it famous. Combine ¾ cup ketchup, ½ cup sugar, ¼ cup each hot sauce and pineapple juice, 2 tablespoons white vinegar, 1 tablespoon smoked paprika and 1½ teaspoons soy sauce in a saucepan; bring to a simmer over medium heat. Cook, whisking constantly, until slightly thickened, 8 to 10 minutes. Refrigerate until cold, about 1 hour. Comeback Sauce Mississippi’s house dressing can be traced back almost a century to The Rotisserie, a Greek diner in Jackson. The sauce was named for its ability to turn folks into regulars: “Y’all come back, now!” Whisk ¾ cup mayonnaise, 3 tablespoons chili sauce (hot…

Add some red, white and blue to your Fourth of July menu and top a cake or cupcake with patriotic curls. To make them, melt ½ to ¾ cup blue candy melts in the microwave and pour into a foil cupcake liner set on a plate; freeze until firm, about 10 minutes. Repeat with a layer of white candy melts, then red, freezing until firm after each layer. Peel off the liner and let the candy come to room temperature, then shave with a vegetable peeler. Find more summer cookout ideas on page 92!…

ask someone to name a regional style of American barbecue, and they’ll probably mention one of the big four: Texas, Kansas City, Memphis or the Carolinas. But Michael Symon is doing his part to add Cleveland to the list. When the chef opened Mabel’s BBQ there in 2016, he set out to define a new style of ’cue that Ohio could claim as its own. For guidance he turned to the city’s Eastern European butchers. “They make amazing smoked meats, and I had a blast researching and re-creating their methods,” he says. Those butchers also inspired the chef to incorporate sauerkraut, pickles and brown mustard–based sauces into his menu. Michael hopes Cleveland-style barbecue will catch on as people realize how delicious—and easy—it is. Here are a few of his favorite…

Check off AS YOU GO □ Alabama □ Alaska □ Arizona □ Arkansas □ California □ Colorado □ Connecticut □ Delaware □ Florida □ Georgia □ Hawaii □ Idaho □ Illinois □ Indiana □ Iowa □ Kansas □ Kentucky □ Louisiana □ Maine □ Maryland □ Massachusetts □ Michigan □ Minnesota □ Mississippi □ Missouri □ Montana □ Nebraska □ Nevada □ New Hampshire □ New Jersey □ New Mexico □ New York □ North Carolina □ North Dakota □ Ohio □ Oklahoma □ Oregon □ Pennsylvania □ Rhode Island □ South Carolina □ South Dakota □ Tennessee □ Texas □ Utah □ Vermont □ Virginia □ Washington □ Washington, DC □ West Virginia □ Wisconsin □ Wyoming Answer Key Alabama: Fried green tomatoes Alaska: Salmon jerky Arizona: Cactus candy Arkansas:…

BONUS TIP If you’re not ready to commit to a full-color kitchen, paint just your lower cabinets a fun shade. PRESENTED BY…

SUNNY’S GARDEN STATE SALAD ACTIVE: 30 min l TOTAL: 45 min l SERVES: 4 FOR THE PORK ROLL 2 tablespoons honey1 teaspoon liquid smoke2 1-inch-thick slices pork roll FOR THE CORN 2 ears cornOlive oil, for brushing FOR THE DRESSING AND SALAD 3 tablespoons olive oil2 tablespoons apple cider vinegar1 tablespoon deli mustard1 teaspoon chopped fresh cilantro, plus more for garnish2 sprigs fresh thyme, leaves stripped and chopped, plus more for garnish1 clove garlic, grated Kosher salt and freshly ground pepper2 beefsteak tomatoes, seeded and chopped 1. Preheat the grill to medium high (about 400˚). Prepare the pork roll and corn: Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Grill…

Do Good Chicken is the better way to, well, eat better. Make mouthwatering meals your family will love with these recipes and show the planet some love, too. Now that’s clucking awesome! BBQ Chicken Wingettes 14 Do Good Chicken Wingettes & Drumettes1 cup pickle juice1 cup tap water, cold¾ cup mayonnaise2 tablespoons apple cider vinegar1½ teaspoons prepared horseradish¾ teaspoon lemon juice½ teaspoon kosher salt1½ teaspoons black pepper½ teaspoon ground yellow mustard½ teaspoon Worcestershire sauce¼ teaspoon cayenne pepper¼ teaspoon white sugar2 teaspoons blackening spicePickled red onion and chopped chives, for serving 1. In medium bowl, add chicken, pickle juice and water. Stir to combine and make sure chicken is fully submerged. Cover and refrigerate 2–3 hours. 2. Make BBQ sauce. In medium bowl, whisk together mayonnaise, apple cider vinegar, horseradish, lemon…

Let’s hear it for… LEMONGRASS These stalks have an intense floral-citrusy flavor that’s hard to match. To prep them, trim off the dark green tops (save them and use in homemade stock), then peel off and discard the outer layer of the bottom of the stalk. Finely chop the remaining stalk and add to a vinaigrette or sauce, like the one on page 68. Your kitchen will smell amazing! Tool Tip Your colander is the perfect tool for zucchini prep. For the grain salad on page 71, recipe developer Melissa Gaman tossed sliced zucchini with salt in a colander, then waited about 10 minutes. The salt drew the moisture from the zucchini so it wouldn’t water down the salad. Try this trick with other summer squash and eggplant too. Food…

What is it about ice cream that makes us all feel so good? Ice cream calms me down when I’m stressed, and of course it’s also delicious! For simple flavors like vanilla, you can buy good ice cream at the store. But if you’re in the mood for chocolate, you can’t get the same rich, decadent chocolate flavor from store-bought ice cream that you can by making it yourself. For this recipe, I use really good imported milk chocolate and cocoa powder, plus a splash of Cognac and vanilla to take down the sweetness. And of course, crushed Oreos make everything better, right? This is my perfect make-ahead summer party dessert! MILK CHOCOLATE OREO ICE CREAM ACTIVE: 25 min | TOTAL: 25 min (plus chilling and freezing) | MAKES: 1…

MILE-HIGH S’MORES PIE ACTIVE: 50 min | TOTAL: 50 min (plus 3 hr chilling) SERVES: 8 to 10 FOR THE CRUST 1½ cups graham cracker crumbs (from 10 to 12 crackers)3 tablespoons sugar6 tablespoons unsalted butter, melted FOR THE FILLING 2 cups whole milk4 large egg yolks½ cup sugar3 tablespoons cornstarch¼ teaspoon salt8 ounces milk chocolate, finely chopped2 tablespoons unsalted butter FOR THE MERINGUE 5 large egg whites¾ cup sugar¼ teaspoon cream of tartarPinch of salt¼ teaspoon pure vanilla extract 1. Make the crust: Preheat the oven to 350°. Mix the graham cracker crumbs, sugar and melted butter in a medium bowl until combined. Press evenly into the bottom and up the sides of a 9-inch pie plate. Bake until lightly toasted, about 10 minutes; set aside to cool. 2.…

it seems unimaginable that a drink as crowd-pleasing as the piña colada would inspire fierce debate. But to this day, no one can agree on the cocktail’s exact origin—or even how to make it! The first theory involves the pirate Roberto Cofresí, who supposedly invented the drink to keep his sailors happy and prevent mutiny. Others swear it came from the bar at the Old San Juan restaurant Barrachina. But the most popular story traces the idea to the Caribe Hilton, where bartender Ramón “Monchito” Marrero supposedly created it in the ’50s as a family-friendly nonalcoholic drink. Back then, blenders weren’t common, so the first piña coladas were made in a cocktail shaker. Marrero eventually added rum, and the recipe was later revised for blenders (see below). Try that version,…