Innholdsfortegnelse for October/November 2024 i Food Network Magazine

LABNEH DIP WITH SCALLION OIL ACTIVE: 20 min l TOTAL: 20 min SERVES: 8 to 10 2 cups labneh2 tablespoons chopped fresh dill½ teaspoon grated lemon zestKosher salt¼ cup extra-virgin olive oil1 shallot, minced2 cloves garlic, thinly sliced1 small dried chile pepper, stemmed, seeded and finely chopped4 scallions, thinly slicedCrudités, for serving 1. Stir together the labneh, dill, lemon zest and ¾ teaspoon salt in a large bowl. 2. Heat the olive oil with the shallot, garlic and chile in a medium skillet over medium heat; cook until the shallot is golden, 3 to 4 minutes. Add the scallions and 2 pinches of salt; cook, stirring, until the scallions are softened, about 1 minute. 3. Stir 2 tablespoons of the scallion mixture into the labneh dip until combined. Spread the…

CHOCOLATE-CINNAMON SKELETON COOKIES ACTIVE: 45 min TOTAL: 1 hr 45 min (plus 3 hr chilling) MAKES: about 14 FOR THE COOKIES 1¾ cups all-purpose flour¾ cup unsweetened Dutch-process cocoa powder1 tablespoon ground cinnamon¾ teaspoon baking soda¼ teaspoon baking powder½ teaspoon salt2 sticks unsalted butter, at room temperature1¼ cups granulated sugar½ cup packed dark brown sugar1 large egg1 teaspoon pure vanilla extract FOR THE ICING 1 cup confectioners’ sugar1 tablespoon meringue powder1 to 2 tablespoons water 1. Make the cookies: Whisk the flour, cocoa powder, cinnamon, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until creamy, 1 to 2 minutes.…

An Excerpt from Be Ready When the Luck Happens, by Ina Garten. I opened the door to Barefoot Contessa (now my door!). Then I felt a rush of panic. I didn’t know anything. I didn’t even know what I didn’t know! Fortunately, the more rational me had prepared for this moment. Wisely, the deal I made with Diana was that she would stay with me for a month and we wouldn’t even tell anyone that I was the new owner, giving me time to work by her side while I figured it all out. I had made brownies for six friends, but I’d never baked a hundred brownies. Where should I buy bagels? What about cheese? When is Camembert ripe? How do I slice smoked salmon? How do I operate…

In 1993, a year before Bobby Flay made his first appearance on Food Network, the young chef opened Bolo in New York City. It was his second restaurant (he went on to open more than a dozen) and it featured foods inspired by his time in Barcelona and Madrid. One of the best items on the menu: garlicky clams in a saffron-tomato broth. “This dish is a true testament to the wonderful flavors of Spain,” Bobby says. “People would ask for extra toast to sop up the broth!” Bolo closed in 2008, but those clams and other classics live on in Bobby Flay: Chapter One, a compilation of the chef’s most iconic recipes. Make this dish for friends: It just might become one of your greatest hits too. STEAMED BABY…

Make a game plan To avoid day-of chaos, Alex writes out a play-by-play for the week leading up to the big feast. She makes pie dough on Monday, fillings on Tuesday, then assembles and bakes the pies Thursday morning. Alex Guarnaschelli @guarnaschelli Break our your cast iron When Jet wants to roast veggies like brussels sprouts, he reaches for his cast-iron dutch oven. It goes from the stovetop to the oven to the table. Jet Tila @jettila Fry some shallots Everyone loves those crispy onions on top of a green bean casserole, so Michael makes his own. He tosses sliced shallots in a mix of flour and cornstarch before frying. Michael Symon @chefsymon Serve a fun app Nancy uses roasted sweet potato rounds instead of the usual bread for this…

What to Buy ◼ Plan on 1 to 1½ pounds turkey per person (you’ll still have leftovers!). ◼ For big groups, consider roasting 2 small birds; they’ll cook more evenly. Turkey Types FROZEN These are sold at most supermarkets. You’ll need to save plenty of time for thawing (see right). FRESH They’re known for having moist meat. Make sure you order in advance. ALL-NATURAL This kind of bird has no added coloring or flavoring. The meat can be dry, but brining helps. HERITAGE These historic breeds tend to be small, with a lot of dark meat. SELF-BASTING Don’t brine these; they’ve already been injected with a salty liquid. KOSHER These turkeys have been salted as part of the koshering process. Do not brine. Tool Kit ◼ Large bucket or stockpot…

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 NECESSARYTO ENTER OR WIN. Food Network Magazine October/November 2024 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning October 8, 2024, at 12:01 a.m. ET, through November 22, 2024, 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 candies in the jar that appears in the October/November 2024 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms…

It’s that time of year again: Supermarkets around the country are in full-throttle pumpkin mode. Pumpkin English muffins, pumpkin hummus, pumpkin coffee creamer, pumpkin marshmallows, pumpkin chewing gum. Walk down any aisle and you’re practically in a pumpkin patch. There was even pumpkin ramen at one point but thankfully it was discontinued. Most of these products don’t contain any pumpkin at all, but that doesn’t matter. The real flavor we’re after is actually pumpkin’s better half: pumpkin spice. The beloved blend of cinnamon, ginger, nutmeg, cloves and allspice is autumn in a bottle, and it could warm a stone-cold heart. There’s real psychology behind it too. The parts of the brain that process smells and memories are intertwined, so when we take a whiff of pumpkin spice, we get nostalgic…

ACTIVE: 25 min l TOTAL: 1 hr (plus cooling) MAKES: 12 large brownies ½ pound (2 sticks) unsalted butter8 ounces plus 6 ounces Hershey’s semisweet chocolate chips3 ounces unsweetened chocolate3 extra-large eggs1½ tablespoons instant coffee granules, such as Nescafé1 tablespoon pure vanilla extract1 cup plus 2 tablespoons sugar½ cup plus 2 tablespoons all-purpose flour, divided1½ teaspoons baking powder½ teaspoon kosher salt5 to 6 ounces good caramel sauce, such as Fran’s2 to 3 teaspoons flaked sea salt, such as Maldon 1. Preheat the oven to 350˚. Butter and flour a 9-by-12-by-1½-inch baking pan. 2. Melt the butter, 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together…

When chef Emma Hearst hosts a holiday dinner, the roast is rarely the centerpiece. “I always have a smattering of vegetable-focused dishes splayed across the table to make an exciting journey for the palate,” she says. Emma’s own journey has been pretty exciting too: She opened her first restaurant at 21, then became the youngest challenger to compete on Iron Chef, in 2011. She now runs Forts Ferry Farm, an agricultural collective in upstate New York and the inspiration for her new cookbook, Flavors from the Farm. Get a taste of the book by trying these roasted root veggies served over whipped tahini. They’re sure to steal the show! HONEY-ROASTED ROOT VEGETABLES ACTIVE: 20 min l TOTAL: 45 min l SERVES: 4 2 pounds assorted root vegetables, such as radishes,…

1 PICK YOUR MIX-INS Prepare 3 cups total of the following vegetables and/or proteins. 2 MAKE THE SAUCE ● Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 small chopped onion and cook, stirring, until softened. Add 4 sliced garlic cloves and a pinch of red pepper flakes. Cook, stirring, until the garlic is just golden. ● Add one 28-ounce can and one 15-ounce can plum tomatoes (crushed by hand). Rinse both cans with 1 cup water total and add to the skillet. Bring to a simmer, then add 3 sprigs fresh basil and ½ cup heavy cream (optional). ● Simmer until thickened, about 15 minutes, adding your mix-ins (see above) during the last 2 minutes. Remove the basil sprigs and season with salt. (Alternatively, heat…

Go Fish! Turkey gets all the attention this time of year, but fish is the real health star. Research links fatty fish consumption to a reduced risk of death from coronary heart disease. Up your fish intake with the halibut on page 98 and the salmon cakes on page 96. SOURCE: CIRCULATION Crazy for Cranberries Do you like jellied cranberry sauce or the whole-berry stuff? We polled readers and the results were an even split! No matter what kind you serve this Thanksgiving, be sure to eat up: A new review of research shows that cranberries can help protect against chronic illnesses like diabetes and cardiovascular disease. Find recipes on page 86. SOURCE: MOLECULES Pass the Potatoes One medium sweet potato contains more than 100 percent of your daily recommended…

Growing up in New York City, Alex Guarnaschelli used to go on all sorts of food adventures with her Italian American family. “My parents took me to the Feast of San Gennaro in Little Italy every year, and my mother would drag me to the end of the earth for a single bottle of balsamic vinegar,” she says. “They were also on a perpetual hunt for the city’s best cannoli!” Alex’s new cookbook, Italian American Forever, is an ode to that upbringing and includes many of the dishes she grew up eating, like this skillet chicken dinner. “My mom served it to me, and now my daughter, Ava, cooks it,” says Alex. The name pollo e peperoni means “chicken and peppers”—but there’s actual pepperoni on top too! POLLO E PEPERONI…

Brooke Williamson was only 18 when she landed her first restaurant gig in Los Angeles. “The hours were long, but I was all in and spent every bit of downtime learning everything I could about cooking,” she says. One of the first techniques she perfected: making risotto. Brooke went on to open several restaurants and win Tournament of Champions—and she just wrote her first cookbook, Sun-Kissed Cooking. She included risotto, of course: This squash-brie version is a riff on a dish she has been serving at her restaurant, Playa Provisions, for years. “As soon as the temperature dips below 70 degrees, I start to crave it!” she says. Try it yourself this fall. HONEYNUT SQUASH RISOTTO WITH HAZELNUTS, SHALLOTS AND GOAT BRIE ACTIVE: 1 hr 10 min l TOTAL: 2…

TEA-BRINED TURKEY WITH RED PEPPER JELLY GLAZE ACTIVE: 45 min l TOTAL: 7 hr (plus overnight brining) SERVES: 6 to 8 FOR THE BRINE 10 orange pekoe tea bags2½ cups sugar1 cup kosher salt3 tablespoons whole black peppercorns8 bay leaves (preferably fresh)1 orange, zest removed with a peeler, orange halved and reserved FOR THE TURKEY 1 12- to 14-pound whole turkey, neck and giblets removed1 red onion, quartered1 bunch sage1 stick unsalted butter, at room temperature1¼ cups hot red pepper jelly (from a 14-ounce jar)3 tablespoons apple cider vinegar 1. Make the brine: Fill a large pot with 1 gallon water and bring to a boil. Reduce the heat to low and add the tea bags, sugar, salt, peppercorns, bay leaves and orange zest. Simmer until the sugar and salt…

humans look forward to pumpkin spice lattes all year (check out the story on page 26), and at least one thoughtful dog mom includes her pups in the fun. Melanie Fox, owner of Homegrown Hounds, a holistic dog food company based in Dallas (dogdivas.club), created this pumpkin “puppuccino” for a Friends-inspired pup party that included nods to the show’s iconic coffee shop, Central Perk. “The dogs couldn’t get enough!” she says. Melanie makes it with yogurt, goat milk and pumpkin, and serves a dollop to her rescue mixes, Akeem and Ameera, in personalized mugs almost daily. “It’s the cutest!” she says. Whip up a cup for your pup. PUMPKIN PUP CUPS ACTIVE: 10 min l TOTAL: 10 min l MAKES: 4 1½ cups nonfat plain Greek yogurt1 cup goat milk…

Wisconsin cheeses have won over 5,500 awards-more than any other state in the nation or country in the world. In fact, 50% of the specialty cheeses crafted in the U.S. come from Wisconsin. Behind each delicious variety is an artisan dedicated to the craft of superior cheesemaking. HERE WE MEET A FEW AND LEARN ABOUT THEIR SIGNATURE CHEESES. Master Cheesemaker PAM HODGSON Sartori Cheese One of only three women in the country to hold the title of Master Cheesemaker, Pam is a native Wisconsinite and a champion of the state’s heritage. You can taste the milk that comes direct from dairy farm families in her distinguished cheeses. An aromatic burst of hand-rubbed rosemary coupled with the earthy flavor of olive oil lends a new dimension to her unique Rosemary &…