Innholdsfortegnelse for December/January 2025 i Food Network Magazine

Parmesan Cheese Straws Spiced Nut Mix Rosemary–Olive Oil Potato Chips Pretzel Rolls ROSEMARY–OLIVE OIL POTATO CHIPS ACTIVE: 25 min | TOTAL: 45 min | MAKES: about 5 cups Olive oil, for fryingVegetable oil, for frying1½ pounds russet or Yukon Gold potatoes2 cloves garlic1 sprig rosemaryFine sea salt 1. Fill a large pot with 1½ inches of equal parts olive oil and vegetable oil. Thinly slice the potatoes with a mandoline. Lay the slices in a single layer on a clean kitchen towel; pat dry with paper towels. 2. One at a time, transfer the potato slices to the cold oil. If they’re not completely submerged, add more oil. Add the garlic and rosemary sprig. Turn the heat to medium-high and cook, undisturbed, 5 minutes. Stir the potatoes once to make…

SPRITZ OF THE YEAR Aperol spritzes have been getting all the attention for decades, but the limoncello spritz is emerging as a new favorite. Google searches for the cocktail spiked recently, and drink companies are catching on too: Sazerac, Loverboy and Fabrizia Spirits just launched canned and bottled versions. Make your own to toast the new year: Pour 2 ounces of limoncello into a glass with ice; top with 3 ounces of prosecco and a splash of seltzer. SUPER-COOL WATER BOTTLES These trendy options are making a splash. SPACE-AGE SWEETS NASA helped develop freeze-drying technology in the 1960s to bring food into space, and now confectioners are using it to transform popular candies. The trend took off on TikTok (#freezedriedcandy has more than 5.8 billion views) and has emerged in…

HOW TO MAKE POPCORN Heat a few popcorn kernels in ¼ cup vegetable oil in a large pot over medium heat until one pops. Add ¾ cup popcorn kernels and cover the pot. Cook, shaking the pot occasionally, until the popping subsides. Makes 12 to 16 cups. PEPPERMINT POPCORN Melt 1 cup white chocolate chips with 1 tablespoon shortening in the microwave. In a separate bowl, melt 1 cup semisweet chocolate chips and 1 tablespoon shortening. Spread 6 cups popcorn on a baking sheet and drizzle with both chocolates. Sprinkle with ¼ cup chopped candy canes and a pinch of salt. Let harden, about 1 hour, then break into pieces. CRANBERRY POPCORN Melt 6 tablespoons butter in a saucepan with ½ cup cranberries, 2 tablespoons each sugar and honey and…

SMOKED WHITEFISH DIP Beat 8 ounces softened scallion cream cheese with a mixer until smooth. Add ¼ cup sour cream, 1 grated Persian cucumber, 2 tablespoons each olive oil, lemon juice, chopped mint and dill, 1 grated garlic clove, ½ minced red onion and 6 ounces flaked smoked whitefish. Beat until combined; season with salt and pepper. Garnish with more mint and dill and drizzle with olive oil. Serve with crackers and crudités. BRAISED SHORT RIBS WITH ROOT VEGETABLES ACTIVE: 1 hr | TOTAL: 3 hr 45 min | SERVES: 6 to 8 5 to 5½ pounds bone-in beef short ribsKosher salt and freshly ground pepper¼ cup vegetable oil2 large onions, very thinly sliced4 cloves garlic, minced2 tablespoons tomato paste2 tablespoons all-purpose flour6 cups low-sodium chicken broth1 8-ounce can tomato…

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FRUIT–STUFFED PORK RIB ROAST ACTIVE: 45 min | TOTAL: 3 hr | SERVES: 6 to 8 1 6-bone pork rib roast, bones frenched, backbone removed (about 4 pounds)2 tablespoons unsalted butter2 ounces sliced prosciutto, chopped2 shallots, finely chopped½ cup chopped dried figs½ cup chopped dried apricots2 tablespoons chopped fresh thymeKosher salt and freshly ground pepper3 cups low-sodium chicken broth½ cup chopped fresh parsley¼ cup breadcrumbs1 teaspoon paprika2 tablespoons extra-virgin olive oil2 tablespoons all-purpose flour½ cup dry white wine 1. Remove the pork from the refrigerator 1 hour before roasting. Preheat the oven to 350˚. Melt the butter in a medium skillet over medium heat. Add the prosciutto and cook, stirring, until the edges begin to crisp, 2 to 3 minutes. Add the shallots and cook until softened, about 2 minutes.…

HERB PAPPARDELLE WITH LEMON BUTTER AND CAVIAR ACTIVE: 50 min | TOTAL: 1 hr 20 min | SERVES: 6 to 8 FOR THE PASTA 1 cup all-purpose flour, plus more for dusting and if needed1 cup fine semolina flourKosher salt2 large eggs plus 2 egg yolks3 to 4 tablespoons cold water⅓ cup fresh parsley leaves2 tablespoons 1-inch pieces fresh chives2 tablespoons fresh tarragon leaves2 tablespoons fresh dill fronds FOR THE SAUCE 1 stick unsalted butterGrated zest of 1 lemon, plus 3 tablespoons lemon juiceFreshly ground pepper½ cup heavy cream¼ cup crème fraîche1 ounce caviar 1. Make the pasta: Combine both flours in a food processor; add a large pinch of salt and pulse to combine. Whisk the whole eggs, egg yolks and 3 tablespoons cold water in a liquid measuring…

Recipe Remix You can make a great pesto without basil! Try the parsley-pistachio version on page 100, or create your own pesto using this formula: Pulse 3 cups fresh herbs and/or baby greens in a food processor with ⅓ cup chopped toasted nuts and ⅓ to ½ cup each olive oil and grated cheese. Good Gear The secret to a great pan sauce: cold butter and a whisk! Cut your butter into pieces (straight out of the fridge) and whisk it into the sauce at the end, a few pieces at a time. Do this over low heat or no heat so the sauce doesn’t break. Try it for the cider sauce with cod on page 96. Current Obsession Grapes are good, but roasted grapes are even better! Take them…

I never have and never will carve a roast at the table, and that’s in good part because of National Lampoon’s Christmas Vacation. I’ve seen it more times than I can count, and one of the most memorable scenes is the Griswold family holiday dinner: After Aunt Bethany says grace (she gets confused and does the Pledge of Allegiance instead), Chevy Chase’s character, Clark, prepares to ceremoniously carve the turkey in front of everyone. The bird is a vision on the outside, but when Clark cuts into it, smoke sputters out and all that’s left is a dried-out carcass. Clark’s wife starts coughing. Cousin Catherine starts crying. It’s hilarious. Some of the most memorable scenes in holiday movies revolve around food. Who can forget Buddy the elf eating spaghetti doused…

when I’m developing a recipe I like to start with something seasonal and go from there. This time of year, butternut squash is my absolute favorite vegetable—but it’s just one note, so I’ll use other ingredients to add flavor and texture. The key is to layer each one in a way that enhances the butternut squash without overpowering it. For this dish, I started by roasting the squash with brown sugar, butter and hot pepper flakes. This brings out the sweetness of the vegetable and adds just a little heat. When the squash was nicely caramelized, I paired it with tart dried cranberries; cold, creamy burrata; crunchy, salty Marcona almonds; and fresh, beautiful microgreens. Everything was delicious together, but it just needed a little edge—something acidic—to wake it up, so…

BACON, POTATO AND LEEK QUICHE ACTIVE: 1 hr 10 min | TOTAL: 5 hr 20 min (plus cooling) | SERVES: 8 FOR THE CRUST 2 cups all-purpose flour, plus more for dusting1 teaspoon kosher salt2 sticks cold unsalted butter, cut into small cubes6 to 8 tablespoons ice water, plus more if needed1 large egg, lightly beaten FOR THE FILLING ¾ pound Yukon Gold potatoes (about 2), peeled and sliced ⅛ inch thickKosher salt6 ounces bacon (about 6 slices), cut into ½-inch pieces2 leeks, white and light green parts sliced into half-moons and rinsed2 teaspoons fresh thyme, choppedFreshly ground pepper4 large eggs1¼ cups heavy cream, at room temperature1¼ cups milk, at room temperature1½ cups shredded sharp or extra-sharp cheddar cheese (about 6 ounces) 1. Make the crust: Pulse the flour and…

National Lampoon’s Christmas Vacation Aunt Bethany arrives at the Griswolds’ holiday dinner bearing two unconventional gifts. One is her cat wrapped up in a box. The other is a leaking lime Jell-O mold. Make your own lime gelatin for movie night and add an eggnog-flavored layer too: Clark Griswold famously stress-chugs eggnog in the movie. Just skip Aunt Bethany’s garnish: She topped hers with cat food. LIME-EGGNOG GELATIN MOLD ACTIVE: 30 min | TOTAL: 30 min (plus 12 hr setting) SERVES: 8 to 10 FOR THE LIME LAYER Cooking spray½ cup cold water2 ¼-ounce packets (5 teaspoons) unflavored gelatin powder2½ cups frozen limeade concentrate, thawed (from about two 12-ounce cans)½ cup sugar4 to 5 drops green food coloring FOR THE EGGNOG LAYER ½ cup whole milk2 ¼-ounce packets (5 teaspoons)…

SHEET-PAN DRUMSTICKS WITH BUTTERNUT SQUASH AND CHICKPEAS ACTIVE: 20 min | TOTAL: 40 min | SERVES: 4 12 ounces butternut squash, peeled and cut into chunks (about 2 cups)1 15-ounce can chickpeas, drained and rinsed¾ cup pitted prunes1 lemon, zest removed in 8 wide strips, lemon halved1 small red onion, sliced6 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper8 skin-on chicken drumsticks (about 2 pounds)2 teaspoons ground cumin1 cup low-sodium chicken broth1 cup couscousFresh cilantro, for topping 1. Position a baking sheet on the bottom oven rack; preheat to 500˚. Combine the squash, chickpeas, prunes, lemon zest and lemon halves, red onion, 5 tablespoons olive oil, ¾ teaspoon salt and a few grinds of pepper in a large bowl; toss until well coated. 2. Carefully spread the squash mixture…

michael Patrohay’s pup Sunshine has always been more than just boy’s best friend—she also led him to his dream job. “I love making things that make dogs happy,” says Michael, who was born with Coffn-Lowry syndrome, a rare genetic disorder. Michael had the idea for a dog bakery in 2017 when he explored possible career paths for a high school assignment. He started making peanut butter–pumpkin bones for Sunshine, then sold them in the community. Two years later, Michael’s mom, Karen, and her husband, Scott, opened Michael’s Barkery on Daniel Island in South Carolina and hired Michael and other staffers with intellectual disabilities. The team is led by head chef April Malott, who created these barkscotti. “They’re especially popular during the holidays,” she says. BARKSCOTTI ACTIVE 35 min | TOTAL:…

?????????? ACTIVE: 10 min | TOTAL: 10 min SERVES: 6 to 8 4 cups baby kale and spinach mix2 cups coconut water1 cup frozen pineapple chunks1 cup pineapple juice1 green apple, peeled and chopped½ English cucumber, chopped1 tablespoon minced peeled fresh gingerPomegranate seeds, for garnish 1. Working in batches if needed, combine the kale and spinach mix, 2 cups ice, the coconut water, pineapple chunks, pineapple juice, apple, cucumber and ginger in a large high-speed blender. Puree until very smooth. 2. Pour into glasses and garnish with pomegranate seeds. How to enter: 1 Read the recipe and come up with a creative name for it. 2 Go to foodnetwork.com/namethisdish and enter between November 26 and December 31, 2024. NO PURCHASE NECESSARYTO ENTER OR WIN. Food Network Magazine December 2024/January 2025…

BLUE CHEESE AND PECAN STRUDEL ACTIVE: 45 min | TOTAL: 2 hr | SERVES: 8 1 stick unsalted butter1 large egg white4 ounces cream cheese, at room temperatureFreshly ground pepper2 ounces blue cheese, crumbled (about ½ cup)½ cup chopped candied pecans6 sheets frozen phyllo dough, thawed¼ cup breadcrumbsHoney, for drizzling 1. Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan. 2. Whisk together the egg white, cream cheese and ¼ teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese…