Innholdsfortegnelse for August/September 2024 i Food Network Magazine

Alex vs America Host Eric Adjepong is taking a new set of chefs through challenges against Alex Guarnaschelli. Here’s how she gears up to win. Guy’s Grocery Games The latest season of Guy Fieri’s hit show is here! Get in the spirit with some supermarket trivia. 1 When were shopping carts first rolled out? A. 1906 B. 1937 C. 1946 D. 1954 2 What is the top-selling grocery item in the U.S.? A. Eggs B. Spring water C. Milk D. Bananas 3 The average American makes this many monthly grocery trips. A. 2 B. 4 C. 6 D. 8 4 Which company invented the coupon in 1887? A. Oscar Mayer B. Campbell’s C. Coca-Cola D. Nabisco 5 Which U.S. city spends the most per person on groceries? A. San Francisco…

If you want to see this magazine in the making, you can do it right from the sidewalk on East 19th Street in New York City: Food Network’s test kitchen, on the ground floor, has floor-to-ceiling windows, so anyone passing by can see our recipes in the works. On any given day it’s a flurry of activity, with food processors whirring, sauces simmering and teams of recipe developers creating and testing their latest dishes. The magazine’s culinary team, led by test kitchen director Steve Jackson, produces more than 50 recipes for every issue, while other chefs crank out content for foodnetwork.com, shows and social media. The space is also home to several studios, so star chefs drop by on the regular. Take a look around… DEVELOPING and TESTING Every recipe…

CUCUMBER-CHERRY SALAD Combine 3 sliced Persian cucumbers, 1 cup halved pitted cherries and ½ small sliced shallot in a bowl. Add 2 tablespoons each white wine vinegar and olive oil; season with salt and pepper. Add ¼ cup chopped dill and toss. Spread 1 cup whipped cottage cheese in a shallow bowl. Top with the salad, more dill, a drizzle of olive oil and a few grinds of pepper. CHOPPED SALAD WITH TAHINI DRESSING Whisk together 7 teaspoons rice vinegar, 2 tablespoons each tahini, olive oil and water, 4 teaspoons miso paste, ¾ teaspoon sesame oil and ½ teaspoon honey. Toss with 5 cups chopped romaine hearts, 2 cups sliced snap peas and 1 tablespoon chopped parsley. Mix 2 tablespoons each sunflower seeds, pepitas and sesame seeds, ¾ teaspoon smoked…

Michael Symon’s Planked Everything Bagel–Spiced Salmon “Who doesn’t like an everything bagel? The spice mixture perfectly complements the mild flavor of the salmon.” Jeff Mauro’s Peach Bruschetta “Peaches are such a pleasant surprise on bruschetta. I love using them in a savory way.” Eddie Jackson’s Corn and Pomegranate Salad “Sweet summer corn mixed with tart fall pomegranate is a winner every time!” Molly Yeh’s Macaroni Salad “This dish is all about the balance of flavors. The glug of vinegar brings it to life!” Kardea Brown’s Blackberry Hand Pies “This is one of my most popular recipes. It’s so simple to make and it’s a great do-ahead dessert!” Jeff Mauro’s PEACH BRUSCHETTA ACTIVE: 15 min | TOTAL: 35 min | MAKES: 12 to 15 1 baguette, sliced ½ inch thick¼ cup…

CHERRY-PISTACHIO CRUMBLE ACTIVE: 20 min | TOTAL: 1 hr 20 min (plus cooling) | SERVES: 6 to 8 FOR THE FILLING 3 pounds fresh cherries (use sour cherries, if available), pitted2 tablespoons fresh lemon juice1 teaspoon pure vanilla extract1 cup granulated sugar3 tablespoons cornstarch½ teaspoon kosher salt FOR THE TOPPING 1 cup all-purpose flour¾ cup finely chopped unsalted pistachios½ cup packed light brown sugar1 teaspoon ground cardamom½ teaspoon ground cinnamon½ teaspoon kosher salt1 stick cold unsalted butter, dicedVanilla or pistachio ice cream, for serving 1. Make the filling: Preheat the oven to 375˚. Combine the cherries, lemon juice and vanilla in a large bowl; toss well. Add the granulated sugar, cornstarch and salt and toss until everything is well combined and there are no lumps of cornstarch. Transfer to a…

CARIBBEAN-STYLE PULLED CHICKEN SANDWICHES ACTIVE: 1 hr | TOTAL: 1 hr 45 min | SERVES: 6 to 8 FOR THE CHICKEN ½ small pineapple, peeled and chopped1 cup packed fresh cilantro1 tablespoon fresh thyme2 scallions, chopped1 2-inch piece fresh ginger, peeled and chopped2 cloves garlic, chopped½ to 1 habanero chile pepper, chopped4 teaspoons packed dark brown sugar1 tablespoon Worcestershire sauce½ teaspoon ground allspice¼ teaspoon ground clovesKosher salt and freshly ground pepper3 tablespoons vegetable oil3¼ pounds skinless, boneless chicken thighs1 bay leaf FOR THE SANDWICHES 6 to 8 Hawaiian hamburger bunsMayonnaise, pineapple salsa (see right), shredded red cabbage and thinly sliced white onion, for toppingJamaican-style hot sauce, for serving 1. Make the pulled chicken: Preheat the oven to 350˚. Combine the pineapple, cilantro, thyme, scallions, ginger, garlic, habanero, brown sugar, Worcestershire…

What’s a supermarket product you always buy?…

GO FOR IT Can I eat something at the grocery store before I buy it? If you’re planning to pay for the item, most supermarkets won’t give you a hard time. Just don’t snack on food that’s sold by weight, because that means you’re cheating the store. Ella Mae Sandford, a former Wegmans cashier, said she didn’t mind if shoppers snacked as long as they gave her the barcode. “Once a customer gave me an apple core, and I couldn’t charge them for it,” she says. NO WAY Is the 5-second rule legit? According to research from Rutgers University, bacteria can transfer from the floor to food instantly. Wet foods are especially problematic; they pick up bacteria more easily than dry foods. The kind of floor is a factor too: Tile…

Starbucks execs knew that egg bites would be a hit when they added them to the menu: The idea came straight from their customers. About a decade ago, people started ordering egg sandwiches without the bread, so the company took the hint and created its now-famous mini frittatas. Other brands followed with their own versions, and now egg bites seem to be everywhere. We tasted all the versions we could find and created this copycat recipe. Getting the light, airy texture was the trickiest part. (Cottage cheese is the secret—and cooking the bites in a water bath!) Make a batch and stash them in your freezer—they reheat perfectly! How to Make Egg Bites 1. In a blender, puree 7 large eggs with ¾ cup 2% cottage cheese, any mix-ins (see right)…

many people have said this before me, but it’s true: It’s not easy to make something simple. Sure, you can make the ubiquitous Caprese salad by slicing tomatoes and mozzarella, drizzling them with olive oil and vinegar, and sprinkling on salt and pepper, but how many of these salads can you eat every summer? When I’m assembling a simple dish, I always try to figure out how to make it exciting. This tomato salad is a cornucopia of tomato flavors and textures: thickly sliced red and yellow large tomatoes, medium ones cut in wedges and small cherry tomatoes cut in half. Instead of using bland mozzarella, I added big shards of piquant Roquefort cheese on top along with fruity olive oil, acidic red wine vinegar, fresh basil leaves and seasonings.…

Penny Milligan’s dog bakery business started out as a hobby: She’d been making pup treats for fun and sharing them with fellow pet owners, and they were such a hit that her neighbor’s dog started refusing store-bought ones. “He was waiting for fresh treats from me!” Penny says. She knew she was onto something, so she got to work creating The Hungry Hound in Somerville, NJ. “We were the first dog bakery that people in the area had ever heard of,” she says of her store, which has now been in business for more than 20 years. These days, Penny (pictured above with her rescue Dolly) cranks out all kinds of pet-friendly cakes, biscuits and cookies, like these PB&J thumbprints, one of her bestsellers. “It’s just like eating a peanut…

1 Which of the following spices is most commonly used in hot dogs? A. Onion powder B. Cayenne pepper C. Mustard powder D. Paprika 2 Which of the following is an ingredient in a classic Texas chili? A. Ground beef B. Beef chunks C. Beans D. Tomatoes 3. Which of these cheeses will not melt well on nachos? A. Cheddar B. Pepper jack C. Queso fresco D. American 4 How do you make beer-can chicken? A. Marinate a chicken in beer. B. Pour a can of beer over a chicken while it’s on the grill. C. Stuff an open beer can inside the cavity of a chicken, then grill. D. Baste a chicken with beer. 5 Match the team to its colors. A. B. C. D. • Carolina Panthers •…

RIGATONI WITH PESTO ROSSO ACTIVE: 25 min | TOTAL: 35 min | SERVES: 4 Kosher salt1 packed cup fresh basil, plus more for topping2 cups cherry tomatoes, halved¾ cup oil-packed sun-dried tomatoes, drained (from a 10-ounce jar)⅓ cup pine nuts1 clove garlic, sliced½ teaspoon red pepper flakes cup extra-virgin olive oil, plus more for drizzling12 ounces rigatoni½ cup grated parmesan cheese, plus more for topping1 ball burrata cheese 1. Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Combine the basil, 1 cup cherry tomatoes, the sun-dried tomatoes, pine nuts, garlic, red pepper flakes and ½ teaspoon salt in a food processor. Pulse until very finely chopped. With the machine running, add the olive oil in a slow stream and process until the pesto is…

LOADED BEEF NACHOS ACTIVE: 40 min | TOTAL: 50 min | SERVES: 6 FOR THE BEEF 1 tablespoon extra-virgin olive oil1 pound ground beef1 small onion, finely chopped2 cloves garlic, chopped2 tablespoons tomato paste1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon kosher salt½ teaspoon dried oregano FOR THE BEANS 1 16-ounce can refried pinto beans¼ cup pico de gallo, with its liquid FOR THE NACHOS 1 12-ounce bag tortilla chips2½ cups shredded mild cheddar cheese2½ cups shredded pepper jack cheese½ cup sour creamJuice of 1 limeKosher salt and freshly ground pepper1 cup guacamole½ cup pico de galloChopped scallions, sliced pickled jalapeños, chopped fresh cilantro and sliced black olives, for topping 1. Make the beef: Preheat the oven to 450˚. Heat the olive oil in a medium skillet…

SPINACH DIP FRENCH BREAD PIZZA Split a baguette in half lengthwise, then crosswise. Place cut-side up on a baking sheet and brush with olive oil. Spread with garlic-and-herb cheese (such as Boursin) and top with finely chopped baby spinach and chives and grated parmesan. Drizzle with olive oil and broil until golden, about 2 minutes. Cut into pieces and sprinkle with more parmesan. TOMATILLO-AVOCADO DIP Combine 2 ripe avocados, 1 cup tomatillo salsa, ½ cup fresh cilantro and ¼ cup sliced pickled jalapeños in a mini food processor; pulse until almost smooth. Season with salt. Serve with tortilla chips. GARLIC-SESAME EDAMAME Cook one 14-ounce bag frozen edamame in the pod as the label directs. Meanwhile, melt 3 tablespoons butter in a small skillet over low heat. Add 3 smashed garlic…