Innholdsfortegnelse for February/March 2025 i Food Network Magazine

Can I keep my slow cooker on if I’m out of the house? As long as you follow the manufacturer’s instructions, you can leave a slow cooker on low for up to 8 hours unattended. Two more safety tips: Keep the liquid level below the maximum fill line and be sure the slow cooker is on a heatproof counter away from any walls. Can I store food in an open can? From a food-safety standpoint, refrigerating a half-empty can of beans or veggies for a couple of days is fine. (If you grew up thinking this would give you lead poisoning, note that the US banned lead-soldered food cans in 1995!) However, we recommend storing food in a reusable container with a lid to preserve flavor and texture. Should I…

DEVILED EGG DIP ACTIVE: 15 min l TOTAL: 15 min (plus chilling) l SERVES: 6 to 8 8 large eggs⅓ cup sour cream⅓ cup mayonnaise¼ cup dill pickle relish2 tablespoons dijon mustard1 tablespoon white wine vinegar½ teaspoon onion powder⅛ teaspoon cayenne pepperPinch of Cajun seasoningChopped pickled okra and finely chopped chives, for toppingPotato chips and/or crudités, for serving 1. Put the eggs in a pot and cover with water. Bring to a boil, then reduce to a simmer and cook 10 minutes. Drain and run under cold water to cool, then peel. 2. Pulse the hard-boiled eggs in a food processor until chopped. Add the sour cream, mayonnaise, relish, mustard, vinegar, onion powder, cayenne and Cajun seasoning; process until smooth. Chill until cold. 3. Transfer the dip to a bowl;…

Blackened Florida Grouper Sandwiches Ingredients • 4 (6-ounce) Florida grouper fillets• 2 tablespoons blackened seasoning(your favorite)• 4 bread rolls, toasted• 1 cup Florida romaine lettuce, shredded• 1 large Florida tomato, sliced• 1 lemon, juiced • Oil for cooking• ¼ cup Florida Avocado Remoulade Sauce Preparation Preheat a large sauté pan or cast-iron skillet over medium-high heat. Generously season fish with blackened seasoning on both sides. Add oil to pan and sauté fillets for 2 to 3 minutes per side or until cooked through. Squeeze lemon juice over the cooked grouper fillets and remove them from the heat. To assemble the sandwiches, spread an even amount of the remoulade on the inside of each bun. Add an even amount of romaine lettuce and tomato to the bottom of each bun. Add…

“People say this reminds them of their childhood. Plus it’s loaded with butter and cheese—what’s not to love about that combo?” KARDEA BROWN’S GRANDMA’S OLD-FASHIONED BAKED MAC AND CHEESE ACTIVE: 30 min | TOTAL: 1 hr 50 min | SERVES: 12 1 stick unsalted butter, melted, plus more for the baking dishKosher salt1 pound elbow macaroni2 12-ounce cans evaporated milk1¾ cups heavy cream6 large eggs1 teaspoon garlic powderFreshly ground pepper3 8-ounce blocks extrasharp cheddar cheese, shredded1 8-ounce block sharp cheddar cheese, cut into ½-inch cubesCooking spray 1. Preheat the oven to 350˚. Butter a 9-by-13-inch baking dish. 2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain and return to the pot. Add the melted butter and stir until combined.…

when cohosts Jeff Mauro and Geoffrey Zakarian get a break from filming The Kitchen, they don’t go their separate ways—they go skiing. The crew includes Jeff’s wife, Sarah, and son, Lorenzo; and Geoffrey’s wife, Margaret, their daughters Anna and Madeline and son George. “Our kids get along splendidly,” says Jeff. “I’m sure they talk about how annoying their dads are to watch on TV!” Most days start with a couple of runs (they’re fans of the slopes in Snowmass, CO, and Park City, UT), then lunch at the top of the mountain. Geoffrey doesn’t always make it. “I’m a beginner skier,” he says. “The restaurant is usually too high up for me!” The group ends the night with a massive dinner: “We stick to easy, hearty dishes,” says Jeff. “You…

MEATBALL SOUP WITH RICOTTA TOASTS ACTIVE: 50 min | TOTAL: 50 min | SERVES: 4 FOR THE SOUP 2 tablespoons extra-virgin olive oil2 small leeks (white and light green parts only), halved lengthwise, thinly sliced2 carrots, chopped2 stalks celery, choppedKosher salt¼ cup tomato paste2 teaspoons chopped fresh thyme2 bay leaves3 wide strips lemon zest, removed with a vegetable peeler4 cups low-sodium chicken broth1 small head escarole, roughly chopped (about 4 packed cups)2 ounces ditalini or mini farfalle (about 1 cup)Grated parmesan cheese, for topping FOR THE MEATBALLS 8 ounces hot Italian sausage, casings removed⅓ cup breadcrumbs¼ cup grated parmesan cheese¼ cup fresh ricotta cheese3 tablespoons pesto1 large egg, beatenKosher salt and freshly ground pepper FOR THE TOASTS 8 slices Italian bread or baguette1 tablespoon extra-virgin olive oil, plus more for…

Tournament of Champions VI Guy Fieri is back with his game-changing Randomizer, a slot machine–like device that issues challenges to the competitors. Maneet Chauhan, last season’s winner—and the only chef to win the championship twice!—told us about her experience on the show. What’s your favorite thing to eat after a win? Something simple and nourishing. The ultimate comfort food for me is dal chawal, a yellow lentil soup with rice. Tell us about your decorative chef coats. I have them custom-made in India for each season. They signify how proud I am of where I came from and where I’ve ended up. What’s your advice for this season’s competitors? Cook your food, not someone else’s. At the end of the day, you’re there because of your food and your specialties! Name…

Buffalo SPAGHETTI AND MEATBALLS ACTIVE: 50 min | TOTAL: 1 hr 15 min | SERVES: 4 to 6 1 stick unsalted butter1 large onion, finely choppedKosher salt2 28-ounce cans whole peeled San Marzano tomatoes, crushed1½ teaspoons dried oregano2 fresh bay leavesFreshly ground pepper1½ pounds ground beef¾ cup grated parmesan cheese, plus more for topping½ cup shredded carrots½ cup minced celery, plus celery leaves for topping⅓ cup breadcrumbs3 scallions, thinly sliced2 large eggs¼ ½ cup milk cup plus 2 tablespoons hot sauce (such as Frank’s), plus more for serving¼ cup heavy cream1 pound spaghettiCrumbled blue cheese, for topping 1. Preheat the oven to 425˚. Make the sauce: Melt the butter in a large pot over medium heat. Add the onion, season with salt and cook, stirring, until softened but not browned, 4…

this February, for the third year in a row, Marcus Samuelsson is throwing a big party for food lovers—about 600 of them! Marcus’s Overtown EatUp! event at the South Beach Wine & Food Festival is more than just a party though:It’s a chance for the chef to pay homage to Miami’s Overtown neighborhood and celebrate the city’s Black history. “Overtown has had a decades-long impact on Black artists and creatives,” Marcus says. (It’s also home to Red Rooster Overtown, the outpost of Marcus’s popular Harlem restaurant.) To give Overtown its due, Marcus brings in chefs from the neighborhood and beyond. “The energy is like family—guests and I hugged, laughed and bigged each other up,” says chef Shelly Flash, cofounder of 2 Girls & a Cookshop in Brooklyn, who joined the…

SALTED CHOCOLATE–COCONUT CHEESECAKE ACTIVE: 40 min | TOTAL: 3 hr 40 min (plus 4 hr chilling) | SERVES: 10 to 12 FOR THE CRUST 7 tablespoons unsalted butter, melted and cooled, plus more for the pan10 whole chocolate graham crackers½ cup sweetened shredded coconut¼ teaspoon kosher salt FOR THE FILLING 12 ounces bittersweet chocolate, chopped3 8-ounce packages cream cheese, at room temperature¾ cup granulated sugar¼ cup packed dark brown sugar¼ cup unsweetened dark cocoa powder4 large eggs, at room temperature¾ cup full-fat canned coconut milk1 teaspoon coconut extract1 teaspoon pure vanilla extract FOR THE TOPPING 3 ounces bittersweet chocolate, chopped2 tablespoons unrefined coconut oil¼ teaspoon flaky salt 1. Make the crust: Preheat the oven to 350˚. Butter the bottom and sides of a 9-inch round springform pan. Combine the graham…

?????????????????????? ACTIVE: 25 min l TOTAL: 1½ hr l MAKES: about 24 2 sticks unsalted butter1½ cups roughly chopped bittersweet chocolate pistoles (about 9 ounces)1 3-ounce disk Mexican chocolate, chopped¼ cup mole paste, such as Doña María (pour off any fat from the top)2½ cups all-purpose flour⅔ cup unsweetened Dutch-process cocoa powder2 teaspoons baking powder½ teaspoon kosher salt2 cups packed light brown sugar2 teaspoons pure vanilla extract2 teaspoons ground cinnamon3 large eggs1 cup roughly chopped semisweet chocolate pistoles (about 6 ounces), plus 48 whole pistoles for topping¾ cup toasted pepitas, chopped 1. Position racks in the upper and lower thirds of the oven and preheat to 350˚. Line 3 baking sheets with parchment paper. Combine the butter, ½ cup bittersweet chocolate, the Mexican chocolate and mole paste in a medium…