Innholdsfortegnelse for August/September 2025 i Food Network Magazine

Eric Adjepong Alex vs America; Wildcard Kitchen pg. 16 Carla Hall Halloween Baking Championship pg. 16 Katie Lee Biegel The Kitchen pg. 49 Jeff Mauro The Kitchen pg. 16 Michael Voltaggio Bobby’s Triple Threat pg. 16 Kardea Brown Delicious Miss Brown pgs. 16, 48 Ayesha Nurdjaja Bobby’s Triple Threat pg. 42 Molly Yeh Girl Meets Farm pg. 66 Ree Drummond The Pioneer Woman pg. 50 Octavia Spencer Family Recipe Showdown pg. 14 Geoffrey Zakarian Chopped; The Kitchen pg. 52 Ina Garten Barefoot Contessa; Be My Guest pg. 30 Michael Symon 24 in 24: Last Chef Standing pg. 16 Remembering Anne We can’t quite imagine making this magazine without Anne Burrell. She has been a part of these pages since we launched in 2008, and we always knew a story would…

1 WATERMELON ICE POPS ACTIVE: 15 min | TOTAL: 5 hr 15 min | MAKES: 6 1½ cups cubed seedless watermelon½ cup chopped strawberries¼ cup superfine sugar¼ cup fresh lime juice1 cup cubed honeydew melon 1. Combine the watermelon, strawberries and 2 tablespoons each superfine sugar and lime juice in a blender and puree until smooth. Divide among 6 ice pop molds, filling each three-quarters full. Insert sticks, then freeze 1 hour. 2. Rinse out the blender. Add the honeydew and remaining 2 tablespoons each superfine sugar and lime juice and puree until smooth. Divide among the ice pop molds and freeze until firm, about 4 hours. 2 CORN WITH HARISSA BUTTER Toast ¼ teaspoon cumin seeds and ⅛ teaspoon caraway seeds in a dry skillet over medium heat, about 3 minutes.…

When I was a kid, I only knew about one type of pickle: the neon green kind that sat in a jar in the back of your fridge for years. My family had never heard of artisanal pickles, let alone pickle pizza or pickle bread or anything like that. Back in the day, pickles were not cool. But something happened in the early 2000s—a pickle renaissance, so to speak. Pickle tastings popped up at farmers’ markets, and brands like Grillo’s Pickles started selling craft pickles to the masses. And then the pandemic happened and pickling became America’s favorite pastime, right alongside gardening and making sourdough bread. TikTok took over from there with viral trends like pickle sandwiches (using pickles instead of bread), chamoy pickles (pickles soaked in chamoy, stuffed with…

How bad is it to slice a fruit pie before it cools? Be patient: If you cut into your pie while it’s still hot, the juices will run all over your plate. Wait at least an hour or two; this will help both the crust and filling firm up, and you’ll get a better slice. How bad is it to use jarred garlic? A jar of preminced garlic is good to have in your fridge for emergencies; just know that it won’t be as flavorful as the real thing. It’s pasteurized and often packaged in a mix of oil, sugar and citric acid, which affects the flavor. How bad is it to cook with expired eggs? You should always buy eggs before the best-by or expiration date listed on the…

MIX UP YOUR MAYO GINGER-MISO Mix ¾ cup mayonnaise with 2 tablespoons white miso, 1 tablespoon grated peeled ginger and 2 teaspoons honey. SRIRACHA-PICKLE Mix ½ cup mayonnaise with ¼ cup each sriracha and relish. PEPPERCORN-SHALLOT Mix ¾ cup mayonnaise with 1 minced shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of ½ lemon and salt to taste. Spice Up Your Bacon Lay 6 slices thick-cut bacon on a rack set on a foil-lined rimmed baking sheet. Bake at 375˚ until they start to crisp, 12 to 14 minutes. Flip, top with seasonings and bake until browned, 12 to 16 more minutes. Drain on paper towels. ROSEMARY – BLACK PEPPER Microwave 2 tablespoons sugar mixed with 1 teaspoon water until melted. Brush on the bacon after…

HAWAIIAN CHICKEN KEBABS ACTIVE: 25 min | TOTAL: 30 min | SERVES: 4 1 tablespoon vegetable oil, plus more for brushing¾ cup ketchup3 tablespoons soy sauce or teriyaki sauce3 tablespoons apple cider vinegar1½ tablespoons honey1¼ pounds skinless, boneless chicken breasts, cut into 1¼-inch pieces1 8-ounce can water chestnuts, drained and rinsed(optional)4 cups chopped pineapple (about ¾ pineapple)1 small red or orange bell pepper, cut into chunksKosher salt and freshly ground pepper4 Hawaiian sweet rolls 1. Preheat the broiler. Soak 8 wooden skewers in water, about 20 minutes. Line a baking sheet with foil and brush with vegetable oil. 2. Meanwhile, whisk together the ketchup, soy sauce, vinegar and honey in a bowl; reserve half of the sauce in a separate bowl for dipping. Toss the chicken, water chestnuts, pineapple, bell…

COOLEST NEW SODA Coca-Cola Orange Cream This fun drink tastes like you melted a Creamsicle into a Coke, which turns out to be a great idea. You might wonder where it has been all these years. MOST EXCITING TWIST ON HUMMUS Sabra Chimichurri Hummus This was the hit of our office hummus tasting. It’s bright and herby, and great with pita chips or as a sandwich spread. BEST NEW HOME COFFEE HACK Dunkin’ Extra Extra Cold Foam Creamer Make coffee shop – style drinks at home with this foam topper. It’s also available in a chocolate flavor. Trend Alert GOCHUJANG EVERY WHICH WAY Heinz Flavor Tour Korean Inspired Sweet & Tangy BBQ Sauce This gochujang-forward condiment is great on rice bowls, sandwiches and more. Sahale Snacks Gochujang Almonds These sweet…

in the 1990s, I discovered the magic of roasting from my friend Johanne Killeen and her late husband, George Germon, who founded the amazing restaurant Al Forno in Providence. George and Johanne had been tossing fresh asparagus with olive oil, salt and pepper and roasting it in a hot woodfired oven. It was so simple, but it was revolutionary! I started roasting all kinds of vegetables, like Brussels sprouts and butternut squash. And then, I thought, what would happen if I roasted shrimp? It was totally delicious—and so fast! This Roasted Shrimp Panzanella is a great, easy summer lunch: After you roast the croutons on a sheet pan, you can just roast the shrimp on the same pan. The rest is just cutting, chopping and making a quick vinaigrette. I…

“This pasta is rich, yet surprisingly light, making it the perfect dinner for the summer!” Kardea Brown’s CREAMY LOBSTER AND CORN PAPPARDELLE ACTIVE: 45 min | TOTAL: 1 hr | SERVES: 4 2 1½-pound live lobstersKosher salt1 pound pappardelle2 tablespoons unsalted butter1 tablespoon olive oil2 cups fresh corn kernels1 large shallot, minced1 large stalk celery, finely chopped2 cloves garlic, minced½ cup dry white wine1 cup heavy cream½ cup shredded parmesan cheese2 tablespoons chopped fresh chives, plus more for garnish1 tablespoon chopped fresh tarragon, plus more for garnishFreshly ground pepper 1. Fill a large bowl with ice water. Bring a large stockpot of water to a boil. Add the lobsters and boil until bright red, 9 to 12 minutes. Plunge the lobsters into the ice water to stop the cooking. Remove the…

CHERRY-VANILLA CRISP ACTIVE: 20 min | TOTAL: 1½ hr | SERVES: 6 4 tablespoons unsalted butter, melted, plus more for the baking dish6 cups pitted cherries (thawed if frozen)¾ cup sugar2 tablespoons dark rum (optional)2 teaspoons pure vanilla extract½ teaspoon ground cinnamonPinch of salt¼ cup plus 2 tablespoons all-purpose flour⅔ cup rolled oats⅓ cup sliced almonds 1. Preheat the oven to 350˚. Butter a 9-inch square baking dish. 2. Toss the cherries in a large bowl with ½ cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons flour. Transfer to the prepared baking dish. 3. Whisk together the remaining ¼ cup each sugar and flour, the oats and almonds in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until…

CHEWY OATMEAL–ALMOND BUTTER COOKIES ACTIVE: 30 min | TOTAL: 40 min (plus cooling) | MAKES: about 20 FOR THE COOKIES 1½ cups rolled oats¼ cup almond flour1 teaspoon apple pie spice½ teaspoon baking soda½ teaspoon kosher salt⅔ cup almond butter, well stirred⅔ cup packed dark brown sugar1 large egg½ teaspoon pure vanilla extract1 apple, peeled and cored, grated on the large holes of a box grater½ cup chopped pitted dates FOR THE GLAZE ¾ cup confectioners’ sugar¼ teaspoon apple pie spice1 tablespoon water, plus more if needed 1. Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk together the oats, almond flour, pie spice, baking soda and salt in a medium bowl until…

ONE-POT CAPELLINI WITH TOMATO-PANCETTA SAUCE ACTIVE: 20 min | TOTAL: 20 min | SERVES: 4 3 tablespoons extra-virgin olive oil4 ounces thick-sliced pancetta, chopped1 medium onion, sliced½ teaspoon red pepper flakesKosher salt1 28-ounce can whole San Marzano tomatoes, crushed by hand12 ounces capellini1 cup fresh basil leaves, roughly chopped¼ cup grated parmesan cheese, plus more for topping¼ cup grated pecorino romano cheese, plus more for topping 1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until the fat is rendered and the pancetta is mostly crisp, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes. Stir in the red pepper flakes and 1 teaspoon salt. Add…

Let’s hear it for… KIMCHI Kimchi has a one-of-a-kind flavor: It’s spicy, salty and sour all at the same time. It’s usually made by fermenting napa cabbage in a tangy chili paste. You can serve it as a side dish, chop it up and add it to soups and stir-fries or try it on a burger (see page 86). Hot Tip To peel fresh ginger, reach for a spoon, not a vegetable peeler. Peelers will remove too much of the good stuff, but the edge of a spoon is perfect for scraping off the thin skin. Try this trick for the chicken dinner on page 82: Ginger adds a nice warm bite to the rice and sauce. The Backstory If you’re familiar with hasselback potatoes (those amazing thinly sliced whole…

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