Innholdsfortegnelse for March/April 2023 i Food Network Magazine

Serving Size: 2 cups | Total Time: 15 mins 1 red pepper, halved and seeded1 can (15-oz) chickpeas, rinsed1 small clove garlic, finely chopped¼ cup tahini2 Tbsp fresh lemon juice½ tsp McCormick® Smoked Paprika¼ tsp McCormick® Ground CuminMcCormick® salt and pepperCrackers and vegetables, for serving 1. Heat broiler. Place pepper, cut sides down, on a rimmed baking sheet and broil until charred, 4 to 5 minutes. Transfer to a bowl, cover, and let sit until cool enough to handle. Peel off and discard skin. 2. Transfer peppers to a food processor, along with chickpeas, garlic, tahini, lemon juice, paprika, cumin, and ¼ teaspoon each of salt and pepper, and puree until smooth. Serve with crackers and vegetables for dipping. SCAN HERE FOR MORE RECIPES…

if you ever need to make a cake in the shape of an octopus or a beehive or a guitar, you’re in luck: There’s a pan for that. Actually, name a party theme and there’s almost certainly a cake pan to match—and yet for the past 15 years, we’ve avoided specialty pans at all costs in this magazine. In fact, we’ve gone to great and sometimes ridiculous lengths to carve our own shapes. We’ve painstakingly chiseled round and square cakes into flowerpots, pencils, coffee cups, lobster rolls, Peeps and even a bowl of Caesar salad—but we’ve never called for a novelty pan. Until now. How did this happen? We really wanted to make a three-dimensional bunny cake for this issue, but it was way beyond our carving skills. So when…

for decades, vegan cheese struggled with a bad reputation. The mostly soy-based products were known for being rubbery, flavorless and nothing like the real deal. But if you’ve tried the latest releases, you know that they’re actually quite…cheesy! Food scientists have been working with coconut, cashews and other plant-based ingredients to simulate the properties of mozzarella, cheddar and more, and consumers are eating them up. Our chefs tested some of the new products and developed these great recipes in the process. Give them a try! VEGAN BAKED ZITI WITH MUSHROOMS ACTIVE: 35 min | TOTAL: 1 hr 10 min | SERVES: 4 to 6 9 tablespoons extra-virgin olive oil, plus more for drizzling6 cloves garlic, thinly sliced1 teaspoon dried oreganoPinch of red pepper flakes2 28-ounce cans whole peeledSan Marzano tomatoes,…

CAULIFLOWER PARMESAN ACTIVE: 35 min | TOTAL: 35 min | SERVES: 4 1 small head cauliflower, cut into florets3 tablespoons unsalted butter, melted3 tablespoons extra-virgin olive oil¼ cup breadcrumbs½ cup grated parmesan cheeseKosher salt and freshly ground pepper2 cups marinara sauce1 cup shredded mozzarella cheeseChopped fresh parsley, for topping 1. Preheat the oven to 425°. Toss the cauliflower florets with the melted butter and olive oil in a large bowl. Add the breadcrumbs and ¼ cup parmesan; season with salt and pepper and toss to combine. Spread the mixture on a baking sheet and roast until tender and crisp, about 35 minutes. 2. Switch the oven to broil. Transfer the cauliflower to a 3-quart baking dish. Top with the marinara sauce, mozzarella and remaining ¼ cup parmesan. Broil until bubbling,…

KEY LIME PIE MACAROON BARS ACTIVE: 30 min TOTAL: 1 hr 20 min (plus cooling and chilling) MAKES: about 30 FOR THE CRUST Cooking spray2 cups finely ground graham cracker crumbs, from about 18 crackers (use kosher-for-Passover grahams)3 tablespoons granulated sugar1 stick unsalted butter, melted FOR THE FILLING AND TOPPING 1 14-ounce can sweetened condensed milk½ cup bottled Key lime juice1 teaspoon finely grated lime zest, plus more for topping½ teaspoon pure vanilla extract⅛ teaspoon salt1 14-ounce bag sweetened shredded coconut½ cup heavy cream1 tablespoon confectioners’ sugar 1. Make the crust: Preheat the oven to 325°. Line an 8-inch square baking dish with foil; coat with cooking spray. Combine the graham cracker crumbs and granulated sugar in a bowl, then stir in the melted butter until the mixture is the…

IRISH BROWN SODA BREAD ACTIVE: 20 min | TOTAL: 55 min (plus cooling) MAKES: one 8-inch round loaf 1½ cups all-purpose flour, plus more for dusting1½ cups whole-wheat flour2 teaspoons sugar1½ teaspoons kosher salt1 teaspoon baking soda2 tablespoons cold unsalted butter, cut into small cubes1½ cups cold buttermilk, plus more for brushingRolled oats and sunflower seeds, for toppingSalted Irish butter, for serving 1. Preheat the oven to 400°. Sift the all-purpose flour, whole-wheat flour, sugar, salt and baking soda into a large bowl. Add the butter and rub it into the flour mixture with your fingers until there are no visible pieces. 2. Make a well in the center and add the buttermilk. Stir the buttermilk into the flour mixture with a large spoon until just combined (it will be…

MAPLE-WALNUT CARROT CAKE ACTIVE: 1 hr | TOTAL: 2 hr (plus cooling) | SERVES: 10 to 12 FOR THE CAKE Cooking spray2½ cups all-purpose flour, plus more for the pans¾ cup walnut flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt½ teaspoon ground allspice½ teaspoon freshly ground pepper1 cup vegetable oil1 cup granulated sugar¾ cup maple sugar or light brown sugar2 teaspoons finely grated lemon zest3 large eggs2 teaspoons pure vanilla extract2 teaspoons maple extract¾ cup buttermilk3 cups grated peeled carrots (use the large holes of a box grater)¾ cup golden raisins FOR THE FROSTING 12 ounces cream cheese, at room temperature2 sticks unsalted butter, at room temperature4 cups confectioners’ sugar2 teaspoons maple extract½ teaspoon pure vanilla extract½ teaspoon salt1 tablespoon pure maple syrupCandied walnuts, for topping…

don’t mistake this for a hollow chocolate bunny: It’s solid cake inside! To make the jumbo treat, we baked a chocolate cake in a 3D bunny pan ($25; nordicware.com) and covered the whole thing with a shiny ganache. To complete the look we served the bunny on a bed of green-tinted coconut. Check out the how-to! CHOCOLATE BUNNY CAKE ACTIVE: 25 min TOTAL: 1 hr 35 min (plus cooling) SERVES: 8 to 10 Cooking spray1 15- to 16-ounce box chocolate cake mix (plus required ingredients)½ cup heavy cream2 tablespoons light corn syrup8 ounces milk chocolate, chopped2 small round candies, for the eyes 1 Preheat the oven to 350˚. Coat a 3D bunny cake pan with cooking spray. Prepare the cake mix as directed, using ¼ cup less water than the…

Katie Lee Biegel’s ANY BEAN BURGERS ACTIVE: 20 min | TOTAL: 50 min | MAKES: 4 1 cup canned beans (such as pinto, kidney or black beans), drained and rinsed½ cup walnuts½ cup pankoKosher salt1 teaspoon onion powder½ teaspoon garlic powderFreshly ground pepper1 large egg, lightly beaten3 tablespoons barbecue sauce1 tablespoon extra-virgin olive oil4 slices of your favorite cheese (optional)4 burger bunsLettuce, red onion and/or other desired toppings 1. Pulse the beans in a food processor until coarsely chopped, then transfer to a large mixing bowl. Pulse the walnuts in the food processor until finely chopped, then transfer to the bowl with the beans. Add the panko, 1 teaspoon salt, the onion powder, garlic powder, ¼ teaspoon pepper, the egg and 2 tablespoons of the barbecue sauce and mix well.…

GREEN BEANS WITH HORSERADISH Cook 1½ pounds green beans in boiling salted water until tender, 6 minutes; drain. Heat 2 tablespoons butter in a nonstick skillet over medium heat. Add 3 sliced garlic cloves and 1 tablespoon capers; cook until the garlic starts to brown, 1 to 2 minutes. Add the beans and 2 tablespoons horseradish; toss. Off the heat, stir in 2 more teaspoons horseradish. Season with salt and pepper. FARRO WITH WINTER PESTO Cook 2 cups quick-cooking farro as the label directs. Reserve ½ cup cooking liquid; drain. Puree 1 cup each Tuscan kale and Swiss chard and ¼ cup toasted walnuts in a food processor. Slowly add ¼ cup each cooking liquid and olive oil. Pulse in ¼ cup grated parmesan; season with salt and pepper. Toss…

MANGO-CITRUS TART ACTIVE: 25 min | TOTAL: 1 hr 10 min (plus chilling) SERVES: 8 to 10 FOR THE CRUST 14 whole graham crackers2 tablespoons sugar¼ teaspoon kosher salt6 tablespoons unsalted butter, melted FOR THE FILLING 1½ cups unsweetened frozen mango puree (from a 14-ounce package), thawed6 large eggs plus 2 egg yolks1 tablespoon cornstarch½ cup sugar¼ cup fresh lime juice3 tablespoons fresh lemon juicePinch of kosher salt4 tablespoons unsalted butterWhipped cream, for topping 1. Make the crust: Preheat the oven to 350°. Break the graham crackers into pieces, then pulse in a food processor with the sugar and salt until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan with a…

BLUEBERRY-ALMOND QUICK BREAD ACTIVE: 20 min | TOTAL: 1 hr 25 min (plus cooling) | SERVES: 8 to 10 Cooking spray½ cup vegetable oil½ cup plain yogurt2 large eggs1 teaspoon pure vanilla extract1½ cups plus 1 tablespoon all-purpose flour¾ cup sugar½ cup sliced almonds½ cup old-fashioned oats1 teaspoon baking powder1 teaspoon ground cinnamon½ teaspoon salt¼ teaspoon baking soda¼ teaspoon ground nutmeg1¼ cups blueberries 1. Preheat the oven to 350?. Coat a 9-by-5-inch loaf pan with cooking spray. 2. Whisk the oil, yogurt, eggs and vanilla in a medium bowl. In a large bowl, whisk 1½ cups flour, the sugar, almonds, oats, baking powder, cinnamon, salt, baking soda and nutmeg. Fold the wet ingredients into the dry ingredients. Toss the blueberries with the remaining 1 tablespoon flour, then fold into the…