Innholdsfortegnelse for April/May 2024 i Food Network Magazine

What Food Network show would you secretly like to be on? Sunny Anderson The Kitchen pg. 22 Gabe Bertaccini Ciao House pg. 93 Katie Lee Biegel The Kitchen pg. 38 Kardea Brown Delicious Miss Brown; Spring Baking Championship pg. 64 Anne Burrell Worst Cooks in America; Wildcard Kitchen pg. 22 Maneet Chauhan Chopped pg. 22 Esther Choi 24 in 24: Last Chef Standing pg. 94 Luke Deardurff Spring Baking Championship pg. 76 Ina Garten Barefoot Contessa; Be My Guest pg. 68 Alex Guarnaschelli Alex vs. America; Chopped; Ciao House; Supermarket Stakeout pg. 92 Jeff Mauro The Kitchen pgs. 22, 60 Michael Symon 24 in 24: Last Chef Standing; Symon’s Dinners Cooking Out pg. 22 Molly Yeh Girl Meets Farm pg. 59 Geoffrey Zakarian Chopped; The Kitchen pg. 62…

1 Which two ingredients are used to make ganache? 2 Which food is not made using choux pastry (pâte à choux)? A. Croissant B. Profiterole C. Éclair D. Gougère 3 Tarte Tatin is generally made with which fruit? A. Pears B. Apples C. Peaches D. Plums 4 What makes brioche dough different from other bread doughs? A. It’s made with baking powder instead of yeast. C. It’s made with potato flour. D. It’s enriched with egg yolks and butter. 5 A classic pie crust is made from this French dough: A. Pâte sablée B. Pâte sucrée C. Pâte brisée D. Pâte feuilletée 6 What kind of eggs go into macaron batter? A. Egg whites only B. Egg yolks only C. Whole eggs D. No eggs 7 What forms the crust…

A-Gong’s Table This tribute to cook George Lee’s grandfather (“a-gong” in Taiwanese) includes recipes for han-tsî-bê (congee with sweet potatoes) and ô-á-tsian (oyster omelet), plus photos of Taiwan. $28, Ten Speed Press Noodles, Rice, and Everything Spice This comic-filled release by Mallika Kauppinen and cartoonist Christina de Witte is a fun guide to classics like som tam (papaya salad) and khao soi (coconut curry noodle soup). $23, Ten Speed Graphic Koreaworld Chef Deuki Hong and writer Matt Rodbard explore the evolution of Korean food and share modern takes like spicy fried chicken with baby anchovy and lotus root, and pineapple kimchi fried rice.  $35, Clarkson Potter…

Bright Buds The vivid blooms in this Amrapali wallpaper by Designers Guild totally transformed this all-white kitchen in Prosper, TX. Big flowers were the key: “The pattern might have looked busy if it was smaller,” says designer Shay Geyer. Chill Greens This Naples, FL, kitchen has calming spa vibes thanks to Sans Soucis botanical wallpaper by de Gournay. Designer Summer Thornton knew the pattern would pair well with the dark walnut island and custom terra-cotta leather stools. “You can’t help but feel relaxed!” she says. Tropical Cool Design blogger Stephanie Watkins wanted her Aberdeen, MD, kitchen to reflect her Caribbean roots, and Hummingbirds wallpaper by Milton & King did the trick. “The kitchen makes our family feel like we’re on vacation in our home!” she says. Vintage Charm When Holly…

Set the table & save. From hosting big parties to intimate dinners, impress your guests with this 12-pc. ceramic dinnerware set from Food Network. With its modern design, this set is versatile enough for whatever spring brings your way. Microwave and dishwasher safe, prep and cleanup will be a breeze! Prep for spring at Kohls.com/FoodNetwork. CREAM OF ASPARAGUS SOUP Sauté 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a dutch oven over medium-high heat, 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1½ cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Puree with an immersion blender, then whisk in ½ cup crème fraîche and warm through (do not boil).…

1 PICK YOUR MIX-INS Prepare a mix of any of the following veggies and/or proteins, 1½ cups total. VEGGIES Sweet potatoes or russets, cubed and boiled Kale, Swiss chard or spinach, chopped and sautéed Onions or leeks, sliced and sautéed Mushrooms, sliced and sautéed Asparagus, chopped and sautéed Zucchini, chopped and sautéed Tomatoes, chopped Broccoli or broccoli rabe, chopped and steamed or roasted Bell peppers or poblanos, roasted and chopped Frozen artichoke hearts, thawed and chopped PROTEINS Bacon, chopped and cooked Ham, chopped Pepperoni, chopped Sausage, cooked and crumbled (or just chopped if cured) Smoked salmon, chopped 2 CHOOSE YOUR CHEESE Prepare ½ to ¾ cup cheese; shred any firm cheese and scoop or crumble soft/crumbly cheese. FIRM CHEESE Cheddar Fontina Havarti Gruyère or Swiss Monterey or pepper jack Smoked gouda…

don’t worry about finding a cracked egg in this dozen—they’re all made of cake! To create the sweet clones, we molded cake balls into egg shapes and coated them in white candy melts (you could use light brown candy melts if you’re a brown egg family!). We served them in an egg carton for the full effect; you can buy new ones online. Check out the how-to on the next page. CAKE BALL EGGS ACTIVE: 45 min | TOTAL: 2 hr MAKES: 12 Cooking spray1 15- to 16-ounce box yellow cake mix (plus required ingredients)1 cup cream cheese frosting1 10-ounce bag bright white candy melts…

my mom has taught me many life lessons over the years, and this one will stick with me forever: Never throw away a mushy banana. She’s been obsessively turning near-black bananas into banana bread and muffins for as long as I can remember, and I guess I’m turning into my mother, because I find myself doing the same. I currently have a gallon-size bag of overripe bananas in the freezer at the ready. If there’s ever an apocalypse, I probably won’t have batteries or bottled water or anything actually useful, but I will have the ingredients for banana bread. My mom and I are not alone in this compulsion—banana bread has been beloved for decades. The budget quick bread took off during the Great Depression and became a quintessential American…

1. B The simplest formula is a 1:1 ratio of hot heavy cream and chopped chocolate. 2. A Croissants are made with yeast; choux pastry does not contain leaveners. 3. B Tarte Tatin is basically an upside-down apple tart. 4. D Egg yolks and butter give brioche its rich flavor and yellow color. 5. C Pâte brisée, French for “broken pastry,” is an all-butter shortcrust dough. 6. A Whipped egg whites give macarons their signature airy and delicate texture. 7. C A layer of melted sugar hardens into a crackly crust. 8. (One point for each) Palmier: D; Madeleine: C; Financier: B; Canelé: A 9. D Tempering chocolate requires controlling the temperature as it melts. 10. A Laminated dough (like puff pastry) is extra flaky when baked. 11. F Baking…

if you’ve visited the beverage aisle lately, you might have guessed that America is on a seltzer kick. We’re drinking it about as quickly as companies can bottle it. Sales of flavored sparkling water rose almost 50 percent in just three years, according to Beverage Digest, and global sales are expected to double by 2030. New brands and flavors seem to arrive nonstop, along with limited-edition and special releases that get everyone buzzing: Rainbow Sherbet from Good & Gather, Mango Chili from Aura Bora, the elusive Unicorn Kisses from Polar. There’s science behind the bliss that comes from bubbles. Research shows that seltzer can help us feel satiated, plus drinking carbonated water can increase blood flow and boost our mood, according to a study in Physiology & Behavior. Craving an…

Polar Blackberry Mango Staffers called it “bright” and “light” and noted that blackberry was the stronger flavor of the two. $7 for 12, polarseltzer.com for buying info Waterloo Mojito Mocktail Our editors said this sparkling water is minty and mojito-ish: “I half expected to find a fresh mint leaf!”  $4.50 for 8, drinkwaterloo.com for buying info Spindrift Island Punch One editor thought this blend of passion fruit, orange and guava tasted like “grown-up fruit punch.” $7.50 for 8, drinkspindrift.com Topo Chico Sabores Tangerine “It has big fruity flavor,” said a staffer. Others agreed: The tangerine really comes through. $4.50 for 4, topochico.com for buying info Bubly Bellini Bliss Tasters agreed that it’s truly Bellini-esque: “It reminds me of brunch at a beach wedding!” said one. $4 for 8, bubly.com for…

Fishless Tuna Our love of sushi and seafood has led to overfishing around the world, but a company called Aqua is producing surprisingly realistic mock fish from fermented fiber. It has a texture and taste similar to sushi-grade tuna and is being served at Chicago-area restaurants, including Eden and Spirit Elephant. The company will be expanding to other cities soon. Find locations serving Aqua at aquaculturedfoods.com. Lab-Grown Veggies A cool new condiment called Wanna Greens consists of teeny-tiny water lentils grown in a lab that uses renewable energy and recycled water. They’re nutrient-dense with a sprinkles-like texture and taste great on an omelet or rice bowl. $10 for 200 grams, wannagreens.com Better Cooking Oil Chains like Shake Shack, along with notable chefs, have been trying this breakthrough cooking oil created…

as soon as the weather turns warm, it’s time to throw open the windows, unpack those spring clothes…and break out the rosé! These days, wine lovers everywhere are thinking pink: Sales of rosé jumped 27 percent at bars and restaurants in one year, according to an industry report. Katie Lee Biegel, cohost of The Kitchen and cofounder of the wine company Kind of Wild, is a huge fan: “Rosé has that carefree, fun feeling, like you’re playing hooky from school!” she says. She pairs it with savory-sweet snacks—dates stuffed with blue cheese or fig jam crostini—and she loves serving rosé with seafood too, like her lobster panzanella. Try the recipe yourself, and whip up Katie’s easy frosé while you’re at it! What makes it PINK? Winemakers crush red wine grapes…

BANANA-WALNUT BREAD WITH CREAM CHEESE FROSTING ACTIVE: 20 min | TOTAL: 1½ hr (plus cooling) | SERVES: 8 to 10 Cooking spray2 cups all-purpose flour1 cup walnuts, toasted and coarsely chopped1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon¾ teaspoon salt2 large eggs⅔ cup granulated sugar⅓ cup lightly packed light brown sugar1 stick unsalted butter, melted and cooled1¼ teaspoons pure vanilla extract1½ cups mashed overripe bananas (3 to 4 bananas)1 cup confectioners’ sugar3 tablespoons cream cheese, at room temperature2 tablespoons milk 1. Preheat the oven to 350˚. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk together the flour, walnuts, baking powder, baking soda, cinnamon and salt in a medium bowl; set aside. 2. Whisk together the eggs, granulated sugar and brown sugar in a large bowl until smooth.…

Upgrade your weeknight meals with new dinnerware! Check out our Food Network + Kohl’s collection at kohls.com/foodnetwork. FLANK STEAK WITH PEANUT SAUCE ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4 2 sweet potatoes, halved crosswise and cut into thick wedges2 tablespoons extra-virgin olive oil, plus more for brushing2 teaspoons ground cuminKosher salt2 dried guajillo chile peppers, seeded and cut into small pieces1 small plum tomato3 cloves garlic, unpeeled⅓ cup roasted unsalted peanuts1 flank steak (1¼ to 1½ pounds)Freshly ground pepperJuice of 1 lime, plus lime wedges for serving1 teaspoon agave or honey½ teaspoon dried oregano 1. Put a rimmed baking sheet on the top and bottom oven racks; preheat to 425˚. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon cumin and ½ teaspoon salt. Transfer to…

The Backstory Pasta e ceci, or pasta and chickpeas, is the ultimate one-pot meal. It’s a mainstay in central and southern Italy and has likely been around for centuries. Everything cooks together in the broth, so you end up with a dish that’s part pasta, part soup. Try our version on page 86. Good Gear Next time you’re making egg salad (like the one on page 84), try this hack: Put a grid cooling rack over a bowl and press the hard-boiled eggs through the rack. You’ll get a perfect dice! It’s a great way to chop up those leftover Easter eggs. Food Network Mega Cooling Rack, $20, kohls.com Shortcut of the Month Breaking down fresh artichokes is time-consuming, so unless we’re serving them whole, we use frozen artichoke hearts.…

MINCED GARLIC I am the garlic girl! My grandma always had huge jars of pre-minced garlic in the fridge and backups in the freezer. She’d peel the cloves in batches and mince them in a food processor. I’ve adopted the move—it’s so convenient when you’re cooking. RICE VINEGAR Korean food is about a balance of flavors, and acid is one of the most important ones. Rice vinegar is a staple used in many banchans (side dishes), pickles and sauces. TOASTED SESAME OIL One common myth I always hear about sesame oil is that a little goes a long way, but this isn’t necessarily true for Korean food. For me, more toasted sesame oil, please! I love the nutty, aromatic flavor it adds. My favorite way to use it is in…

?????????????? ACTIVE: 10 min | TOTAL: 30 min MAKES: 2 ½ cup turbinado sugar½ cup packed fresh mint leaves, plus sprigs for garnish½ cup water6 scoops mint chocolate chip ice cream4 ounces bourbon6 ounces cold seltzer 1. Combine the sugar, mint leaves and water in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, 3 minutes. Remove from the heat and let the mint steep in the syrup, 20 minutes. 2. Strain the syrup, discarding the mint. Refrigerate the syrup until ready to use. 3. Assemble the floats: Scoop the ice cream into two 12-ounce mint julep cups. Stir together the bourbon, seltzer and 2 ounces of the mint syrup in a large liquid measuring cup (reserve the remaining syrup for another use); pour over the ice…

Chopped: Battle Italiano If you’ve ever wanted to take a food tour of Italy, this tournament is the next best thing! Host Ted Allen leads chefs through challenges inspired by the country’s regional cuisines. See if you can match each classic Italian dish to its home. 1 Saffron Risotto Saffron threads give this Northern specialty its distinctive earthy flavor. A Bologna 2 Ribollita This hearty soup, made with vegetables and bread, originated in a region with rolling hills. B Genoa 3 Lasagna The layered pasta dish is a specialty of a city that’s also famous for its ragù. C Tuscany 4 Pesto Pasta The popular herb sauce originally comes from a city in the center of the Italian Riviera. D Milan ANSWERS: 1: D; 2: C; 3: A; 4: B Summer Baking Championship When…

A Name for Bubbly The word “seltzer” comes from the German town of Selters, known for its naturally carbonated mineral springs. Selters water is still sold in Europe today. Big Business In the late 18th century, amateur scientist Johann Jacob Schweppe starts experimenting with carbonation. He goes on to launch a mineral water company that still produces seltzer (and more!) today. Spring Fever Dr. Louis Eugène Perrier, medical director of a thermal springs spa in France in 1898, suggests selling the springs’ naturally carbonated water. This was the bottling plant! Counter Service Seltzer treats rule soda fountains by the early 1900s, led by the egg cream (seltzer, milk and chocolate syrup) and lime rickey (seltzer, lime juice and fruit syrup). Special Delivery In the 1920s and ’30s, thousands of drivers…

Chill Open Bottles “Carbon dioxide stays in water more easily at cold temps,” says Kansas City dietitian Cara Harbstreet. And put the cap back on: “It prevents bubbles from escaping.” Use a Straw It can increase the bubbly sensation, if that’s your thing. “The stream of liquid gets more forceful and fizzier,” says John deBary, author of Drink What You Want. “It’s like shooting a water gun!” Grab a Wine Glass “There’s a benefit to having your nose close to the drink, because you’re smelling the surface,” says deBary. That makes the flavor of a seltzer more prominent.…

Upcycled Carrots This baking mix is flavored with powder created from blemished carrots rescued from farms. Carrot Cake & Cupcakes Mix, $13, bakemehealthy.co Upcycled Wheat Restaurants and university cafeterias have been using a groundbreaking flour made from both wheat and stalks—and the company behind it, Supplant, is turning the flour into a new line of pasta, debuting this spring. Starting at $6.75 for 16 ounces, supplant.com for buying info Upcycled Pickles Pickle ends have found their calling: Daily Crunch sources them from a fermented food company and pulverizes them into a paste to flavor this nut snack. Dill Pickle Sprouted Almonds and Pepitas, $22 for three 4-ounce bags, dailycrunchsnacks.com Upcycled Whey Every 10 pounds of milk can produce one pound of cheese—and lots of leftover whey. Wheyward Spirit distills the…

1 Rim a Glass Pulse 2 tablespoons torn cilantro and 3 tablespoons sugar in a mini food processor until finely chopped; transfer to a plate. Run a lime wedge along the rim of a martini glass, then dip in the cilantro sugar. For the drink: Muddle ¼ cup more cilantro and ½ ounce lime juice in a shaker. Add 1½ ounces vodka, 1 ounce Aperol and ½ ounce cranberry juice; fill with ice and shake. Strain into the glass. 2 Flavor Your Salt Strip the leaves from 2 sprigs each rosemary and thyme. Finely chop the herbs, then toss with ¼ cup coarse salt. 3 Dress Up Cheese Roll a log of goat cheese in finely chopped fresh parsley, cilantro, dill and/or mint. Serve with baguette slices or crackers. 4 Reinvent…