Innholdsfortegnelse for October 2022 i Food Network Magazine

1 2 It’s Halloween month! Get in the spirit with creepy doughnuts: Decorate with plastic teeth, candy eyeballs and red jam. 3 4 5 Millions will break the Yom Kippur fast at sundown with a bagel and cream cheese. Add some everything seasoning to mix things up! 6 7 Finish the week strong with a smoothie: Blend 1 chopped peeled apple, ¾ cup apple cider and ⅓ cup frozen cranberries. 8 The microwave patent was filed on this day in 1945. Make something new in your microwave (like mac and cheese!). Go to foodnetwork.com/microrecipes. 9 Head to a pumpkin patch today, then watch Outrageous Pumpkins at 10 p.m. ET for carving inspiration. 10 Make a Three Sisters meal for Indigenous Peoples’ Day using corn, beans and squash—they’re symbolic crops. 11…

South Carolina’s Chef Ambassadors—along with celebrity chef Ming Tsai—joined Food Network Magazine in May for a celebration of the Palmetto State’s cuisine at The Pool in New York City. The group convened to dish on its eclectic, exciting food scene and the innovation, ingredients and influences that make South Carolina the ultimate food-lovers destination.…

Pan-Fried SOLE MEUNIÈRE ACTIVE: 25 min | TOTAL: 25 min | SERVES: 4 4 4-ounce skinless sole or flounder filletsKosher salt and freshly ground pepper½ cup instant flour, such as Wondra¼ cup vegetable oil6 tablespoons unsalted butter3 tablespoons fresh lemon juice, plus wedges for serving2 tablespoons finely chopped fresh parsley 1. Season the fish with salt and pepper. Put the flour in a wide shallow dish, then coat the fillets one at a time in the flour, shaking off the excess. 2. Heat a large nonstick skillet over high heat. Add the vegetable oil; once very hot and shimmering, add the fillets. (You may need to do this in 2 batches.) Cook until golden brown and cooked about two-thirds of the way, 2 to 3 minutes. Carefully flip the fish…

molly Yeh’s love of soup goes back to middle school when she toted a plaid thermos of Campbell’s Chicken & Stars to the lunchroom every day. “Pouring little cups of that steaming hot soup dotted with those soft, comforting noodles made me feel like I was cozy at home,” Molly says. Now she spends Sunday afternoons making her own chicken soup while her daughters, Bernie and Ira, nap, as she shares in her new book, Home Is Where the Eggs Are. Her broth is full of noodle stars (cut from homemade dough) and chubby slices of parsnips and carrots. Says Molly, “If my daughters’ earliest memory is waking up to a house that smells like chicken soup, I will feel like I have succeeded as a parent.” Find more recipes…

Let’s hear it for… BABY KALE If you love the peppery bite of kale but don’t want to deal with trimming and chopping, go with the baby version. The leaves are small and tender, so they’re perfect for salads and other raw dishes (regular kale can be a little tough). Baby kale works well in cooked dishes too, like the ravioli on page 88—it wilts almost instantly. Good Gear A mandoline is the best way to shave vegetables for a salad like the one on page 92—you’ll get much thinner slices than you could cut with a knife. The tool is also ideal for making homemade potato chips. Just be sure to get a mandoline with a handguard to protect your fingers! Food Network Handheld Mandoline Food Slicer, $35; kohls.com…

How did you learn to cook? Sunny Anderson Outrageous Pumpkins; The Kitchen pg. 13 Erica Barrett Chef and owner, SOCU Southern Kitchen and Oyster Bar pg. 34 Kardea Brown Delicious Miss Brown pg. 64 Rob Connoley Chef and owner, Bulrush pg. 34 Tiffany Derry Bobby’s Triple Threat pg. 12 Bobby Flay Bobby’s Triple Threat; Bobby and Sophie on the Coast; BBQ Brawl; Beat Bobby Flay pgs. 12, 60 Sophie Flay Bobby and Sophie on the Coast pg. 60 Ina Garten Be My Guest; Barefoot Contessa (on discovery+) pg. 66 Roy Hendrickson Executive chef, Covewood at San Diego Mission Bay Resort pg. 35 James Jung Executive chef, Lumi by Akira Back pg. 34 Ji Hye Kim Chef and owner, Miss Kim pg. 34 Melissa M. Martin Chef and owner, Mosquito Supper…

Raffaele Dall’Erta Born and raised in Milan, Chef Dall’Erta presides over Hamptons, Sumter, where he creates sophisticated, yet playful dishes prepared with the finest seasonal ingredients. Jamie Daskalis With a degree in Baking and Pastry, Chef Daskalis shares her talents and love for South Carolina cuisine as the creative force behind the wildly popular Johnny D’s Waffes and Benedicts in Myrtle Beach. Kevin Mitchell Chef Mitchell is hailed for his community work, support for fellow chefs and talent for creating dishes with French, American and African influences. John Ondo As executive chef at The Atlantic Room, Chef Ondo draws upon his expertise in Mediterranean cuisine and love for Lowcountry food traditions to craft truly memorable dining experiences. Haydn Shaak Chef Shaak’s expert application of classic techniques and focus on locally…

SANDWICH BREAD ACTIVE: 45 min | TOTAL: 3 hr 15 min (plus cooling) | MAKES: one 8½-by-4½-inch loaf 1¼ cups warm water (100˚ to 105˚)1 ¼-ounce packet active dry yeast (about 2¼ teaspoons)2 tablespoons sugar3 cups all-purpose flour, plus more for kneading½ cup whole-wheat flour¼ cup dry milk powder1½ teaspoons salt¼ cup vegetable oil, plus more for the bowl and pan 1. Combine the water, yeast and sugar in a liquid measuring cup; stir gently to mix. Let stand until foamy, 5 to 10 minutes. 2. Whisk the 2 flours, milk powder and salt in a large bowl. Make a well in the middle; add the yeast mixture and vegetable oil and stir to make a shaggy dough. Bring the dough together with your hands, turn out onto a lightly…

you might have heard of Hoppin’ John, a mix of black-eyed peas, rice and salty cured pork. The dish, introduced by West African enslaved people in the coastal South, dates back centuries and is thought to be named after a disabled street vendor in Charleston, SC. But there’s a lesser-known spin-off made with okra, called Limpin’ Susan, and it’s just as tasty. Kardea Brown’s take—featured in her debut cookbook, The Way Home—includes shrimp too. The host of Delicious Miss Brown was raised on the Sea Islands of South Carolina and learned to cook in the Gullah tradition from her mother and grandmother. “In the kitchen I got to see and hear all about the special ways our families and our way of life went into the way we prepared Hoppin’…

PLANT A FEW WORMS Stick a gummy worm into a muffn or let one creep out of a PB&J. You can also poke a hole into an apple and stick a gummy worm in it. RIM YOUR GLASSES Make your drinks extra gory: Pipe red gel icing on the edge of small glasses and freeze until set, then fill with a milkshake, punch or cocktails. For a savory version, make ketchup-rimmed glasses to hold french fries. CREATE SOME SMOKE Dry ice lets off smoke when you add water, so bring it on! For the smoky jack-o’-lantern on the left, hide a bowl filled with dry ice chunks inside a carved pumpkin, then add a bit of water. For the bucket on the right, fill a galvanized tub with dry ice,…

Chickpeas All Around! Chickpeas seem to be rivaling cauliflower as the star ingredient of plant-based foods these days. The nutrient-packed legume has been showing up in all sorts of new places, including pancake mix, cookie dough bars and even yogurt! Whoa Dough $10 for four; whoadough.com CHKP Plant Based Yogurt $2.50; chkpfoods.com for buying info Simple Mills Protein Pancake Mix $9; simplemills.com It’s a Great Plate… Charlie Brown is bringing some Halloween spirit to a new line of plates, mugs and other kitchen wares at Williams Sonoma (from $13; williams-sonoma.com). You could win one of five $100 gift cards to the store to buy these pieces or anything else! Visit foodnetwork.com/wsgiveaway for details. Crunch Time Granola phenom Tom Bannister and his Instagram-star wife Eva Chen got the world super excited…

THERAGUN for tenderizing meat “This popular massage tool also works well for tenderizing meat and pork loin.”—James Jung Lumi by Akira Back, San Diego ICE CREAM SCOOP for cleaning out pumpkins “A scoop is easier to hold than a spoon, and it’s sharper, so it’s faster and neater. Don’t forget to rinse off the pumpkin seeds for roasting and snacking!”—Katherine Pardue Hark! Cafe, Minneapolis COFFEE TAMPER for crushing nuts “You get a better texture than you would in a food processor, and it’s quicker than using a knife.”—Rob Connoley Bulrush, St. Louis IRON for pressing panini “I take a panini or grilled cheese, wrap it in aluminum foil and press it with the iron. It melts the cheese to perfection and toasts the bread.”—Erica Barrett SOCU Southern Kitchen and Oyster Bar, Mobile and…

growing up, Sophie Flay and her friends enjoyed spending mornings at her dad Bobby Flay’s house. One of the biggest reasons? “No one makes better scrambled eggs,” Sophie says. She still gets texts from friends telling her “I’m making your dad’s eggs!” The host of Bobby’s Triple Threat appreciates that his eggs have, as he says, “a bit of a reputation”—so much so that he included them in his most recent book, Sundays with Sophie. “Scrambled eggs are a great breakfast, lunch or even dinner option when you’re in a hurry and the fridge is looking bare,” he says. “And they couldn’t be easier. All it takes is practice and a little technique.” SCRAMBLED EGGS WITH PROSCIUTTO AND FOCACCIA ACTIVE: 45 min | TOTAL: 45 min | SERVES: 4 to…

cooking a tried-and-true meal that I know everyone will enjoy is like taking a deep yoga breath at the end of a stressful day,” says Ina Garten. This luxurious grilled steak is one of those dishes that hits the mark every time—which is how it earned a spot in her latest cookbook, Go-To Dinners. The recipe is inspired by Ina’s favorite steak at the restaurant Lilia in Brooklyn. She starts with a dry-aged porterhouse, a premium cut that includes both a tender filet mignon and a beefy New York strip. She grills it over direct and indirect heat, then adds her final flourish: warm herb-infused olive oil, brushed on both sides just as the steak comes off the grill. It’s the perfect celebratory meal—and it couldn’t be simpler. GRILLED PORTERHOUSE…

FAJITA-STUFFED SWEET POTATOES ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4 4 sweet potatoes (about 10 ounces each)3 tablespoons unsalted butter, at room temperature Grated zest of ½ lime, plus wedges for serving2 tablespoons chopped fresh cilantro, plus more for topping Kosher salt1 pound skirt steak, cut into 1-inch cubes4 teaspoons fajita seasoning Freshly ground pepper2 teaspoons vegetable oil1 red onion, chopped2 bell peppers (1 red and 1 green), chopped1 jalapeño pepper, chopped Guacamole, sour cream, hot sauce and cotija cheese, for topping Tortilla chips, for serving 1. Preheat the oven to 425˚. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes. 2. Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a…

MONSTER MOUTHS 1. Spread a thin coat of vanilla frosting on a cupcake. Cut two 2½-inch pieces of red fruit leather tape and slightly overlap them lengthwise, pressing to adhere. Place on top of the cupcake, trimming any overhang with kitchen shears. 2. Cut big fangs from a marshmallow with shears, then halve mini marshmallows on the diagonal to make mini fangs. Dab frosting on the sticky sides and arrange on the fruit leather. 3. Fill a piping bag fitted with a small star tip with dark chocolate frosting. Pipe frosting around the mouth as the fur. MONSTER PAWS 1. Halve 2 mini pink fruit chews (such as Mini Starburst) and shape into 4 oval paw pads. Press another mini fruit chew into a heart-shaped paw pad, using a toothpick…

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 2022 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning September 2, 2022, at 12:01 a.m. ET, through October 3, 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 candy pumpkins in the jar that appears in the October 2022 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with…