Food Network Magazine - April 2016

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WELCOME THE FRESH NEW SEASON with a sunny backyard brunch that celebrates all the

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TASTING NOTES

mild & smooth

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pairs with

Chocolate Vanilla Crepes with Berries BLONDE

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PIKE PLACE® ROAST

pairs with

French Toast Sticks in Shooter Cups with Caramel Dipping Sauce

TASTING NOTES

smooth & balanced

MEDIUM

Try Pike Place® Roast with chocolate, cinnamon and nuts to complement its smooth and balanced taste.

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NOTES

smoky FRENCH ROAST

pairs with

Roasted Red Pepper and Goat Cheese Tart

DARK

Try French Roast with roasted veggies and nuts to complement its intense and smoky taste.

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THIS PAGE, PHOTO: RALPH SMITH; FOOD STYLING: BRETT KURZWEIL. CALENDAR PHOTOS: JEFF HARRIS/STUDIO D; FOOD STYLING: BRETT KURZWEIL. MACAROON: ANDREW PURCELL. CUCUMBER WATER: JEFFREY WESTBROOK/STUDIO D. RHUBARB: PAUL SIRISALEE. COFFEE ICE CUBES AND BASKET: LEVI BROWN.

Food Network Magazine

Contents A P R I L 20 16

Do you know your fresh herbs? Identify these five and check your answers below.

APRIL 2016

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8 10 16 18 145 146

Recipe Index To Your Health Editor’s Letter You Asked Great Shot! Good Question

104

Weeknight Cooking 71 Weeknight Dinners • Whip up some easy new meals in no time.

95 Inside the Test Kitchen Our recipe developers reveal a genius garlic-peeling trick.

BONUS RECIPES

Weekend Cooking

50

98 Have a Heart • Amanda Freitag shows us how to break down artichokes.

ogurt Things to Make with

104 Try This at Home: Matzo Ball Soup • All-Star Academy’s

Andrew Zimmern shares a favorite family recipe.

Page 62

110 A Fresh Take on Risotto Ina Garten puts spring produce to the best possible use.

PHOTOGRAPHS BY

JUSTIN WALKER

112 Spring Chicken • Try a new

roast chicken for your Sunday dinner.

In the Know 23 Faux Real! • Check out the

Party Time

sweetest plate of ribs ever.

119 Hop to It! • Pour some carrot-spiked

25 Food News • Find out which music

mimosas for Easter brunch.

can make your food taste better.

120 Pairing Up: Peas and Mint

29 Fresh Herbs 101 • Learn how to

Star chefs turn the classic flavor combo into party foods.

handle, chop and store fresh herbs.

34 Big Moments in Jelly Beans These little treats have quite a story.

124 Easter with Alex • What to

128

serve for the big meal? This great menu from Alex Guarnaschelli.

36 Paint by Numbers • Dye this year’s eggs with food coloring!

114

40 Open for Business • Steal some

decorating ideas from Marc Murphy’s new Tampa restaurant.

130 Herb Sweet Herb • Spruce up

desserts with garden-fresh herbs.

On the Road

48 Star Kitchen • Cake Wars host

137 Close Call! • Cracker Jack or

Jonathan Bennett shows us around.

peanuts? Find out where America falls.

Fun Cooking

139 A Whole New Ball Game

53 Morning Matzo • Make a

Check out the most over-the-top ballpark bites in the country.

54 On a Roll • Dig into the best egg

Contest

matzo treat that looks like a Pop Tart!

sandwich of all time.

148 Name This Dish! • Enter this

56 Which Side Are You On? • Food

month’s recipe-naming contest.

Network fans choose: ham or lamb.

58 The Best Thing Since Sliced Bread • Bake an

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DISNEY WORLD

amazing pull-apart loaf in your favorite flavor.

62 50 Things to Make with Yogurt Mix this refrigerator staple into soups, sweets and more.

65 Piece of Cake! • Fool everyone with a cake that looks like a stuffed artichoke.

●

●

ion

DINE WITH A PRINCESS MAKE MICKEY CUPCAKES

Plus

DISNEY VACATION GIVEAWAY!!!

Special Section! Cover photograph by Ryan Dausch Food styling: Christine Albano; prop styling: Marina Malchin

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Recipe Index BREAKFAST AND BRUNCH 53

62

Matzo Breakfast Tarts

61

62

Granola Waffles

Blueberry Coffee Cake

61

Chocolate-Cinnamon Bread

61

61

Blueberry–Cream Cheese Bread

Garlic-Asiago Bread

55

Bonus Recipes on page 62! Ham-and-Herb Bread

Loaded Egg Sandwich

50

SNACKS AND APPETIZERS 148

“Name This Dish!” Snacks

121

Chilled Pea Soup with Spicy Crab

62

122

Tangy Guacamole

99

Sweet Pea Dip

47

Marinated Artichokes

Roasted Oysters with Garlic-Parsley Butter

og ur t Things to Make wi th

62

Chilled CucumberWatercress Soup

62

Greek Meatballs

PHOTO GRAPH

S BY JUST IN WAL KER

MEAT, POULTRY AND EGGS 76

57

Chopped Cheeseburgers

72

56

Roast Leg of Lamb with Ginger and Mint

72

Spicy Honey-Glazed Ham

84

Artichoke-Salami Stromboli

Chicken with Garlic Potatoes and Asparagus

117

105

Slow-Cooker Indian Butter Chicken

try Andrew ZImmern’s Family Recipe! Smoky Spanish Roast Chicken

8

Matzo Ball Soup

FOOD NETWORK MAGAZINE

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APRIL 2016

78

Pork Chops with Cornbread Stuffing

62

Fried Chicken

88

84

Spanish Pork with Chickpeas

Ham and Gruyère Quiche

113

114

Lemon-Herb Roast Chicken

Soy-Glazed Roast Chicken

Contents

FISH AND SEAFOOD 47

Snapper with Fennel and Tomatoes

76

Soba Noodle Bowl with Smoked Trout

128

Salmon with Potatoes and Herb Salad

82

Shrimp Tacos with Grapefruit Salad

123

Caramelized Scallops with Green Pea Vinaigrette

PASTA AND GRAINS 82

Pimiento Mac and Cheese with Chicken Sausage

62 Cover Recipe

Pesto Pasta with Shrimp

30

Pesto Three Ways

88

Steak Fried Rice

111

Spring Green Risotto

NEXT

VEGETARIAN DINNERS 90

90

62

H!

CO

78

WITH PUFF PASTRY Southern Fried Tofu with Sweet Potatoes

Warm Tortellini and Roasted Vegetable Salad

Tex-Mex Bean Soup with Rice

Two-Ingredient Pizza Dough

on sale April 12

SIDES AND VEGETABLES 92

Sesame Flatbread

93

Orzo with Sun-Dried Tomatoes

93

92

Dill Mushrooms and Asparagus

Spring Vegetable Salad

134

128

128

62

Blue Cheese Wedge Salad

Cooked Beet “Carpaccio”

DESSERTS AND DRINKS 131

132

find these cupcakes in a special disney section Basil-Mint Coconut Cream Pie

PRETZEL: RYAN LIEBE.

65

Stuffed Artichoke Cake

Rhubarb-Tarragon Strudels

62

Strawberry Cupcakes

Rosemary-Thyme Angel Food Cake

Easter Egg Hunt Cake

119

Carrot Mimosas

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Contents

To Your Health Here’s what’s extra good for you in this issue.

DINNERS UNDER 500 CALORIES

It’s Kosher You’ll find lots of Passover-friendly recipes in this issue. (Just make sure to get kosher for Passover ingredients where necessary.)

Try these light meals from our Weeknight Cooking section. CHICKEN WITH garlic potatoes AND ASPARAGUS

SHRIMP TACOS WITH GRAPEFRUIT salad

page 72

page 82

CALORIES: 410

CALORIES: 450

Dill Mushrooms and Asparagus (page 93)

Marinated Artichokes (page 99)

STEAK FRIED RICE

Tex-Mex Bean Soup with rice

page 88

page 90

CALORIES: 410

CALORIES: 390

Researchers in Spain found that people age 55 to 80 who ate nuts had lower BMIs and smaller waists than those on a low-fat diet. The nut eaters had a 39 percent lower risk of mortality, and walnut eaters in particular had a 45 percent lower risk. Find some nutty recipes on pages 72, 88 and 128.

Salmon with Potatoes and Herb Salad (page 128)

Tangy Guacamole (page 62)

Chilled CucumberWatercress Soup (page 62)

Chocolate-

Multiple studies have found that eating yogurt can lessen anxiety and boost your mood. In one study, participants who ate yogurt twice a day reacted more calmly to irritating stimuli than those in control groups. Find dozens of new ways to cook with yogurt in the booklet on page 62.

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APRIL 2016

(page 62)

Breakfast Tarts (page 53)

NUTS: GETTY IMAGES.

HAPPINESS IS… EATING YOGURT!

G R E A T

G

O

O

F I Q

D

APPETIZERS

Watch recipe videos from top chefs:

cheesesofeurope.com

U

E

Contents What are you growing these days?

Star Search Find your favorite Food Network celebs in this issue. “I’m growing tons of sorrel right now!”

Jonathan Bennett Cake Wars pg. 48

Richard Blais Guy’s Grocery Games pg. 140

Anne Burrell Worst Cooks in America; Secrets of a Restaurant Chef pg. 140

Ree Drummond The Pioneer Woman pg. 18

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Big Bite pgs. 140, 142

Bobby Flay Beat Bobby Flay; Brunch @ Bobby’s; Food Network Star pgs. 18, 55, 123, 140

Tyler Florence Worst Cooks in America; The Great Food Truck Race; Tyler’s Ultimate pg. 121

Amanda Freitag Chopped; American Diner Revival pg. 98

Ina Garten Barefoot Contessa pg. 110

Duff Goldman Cake Masters; Kids Baking Championship; Spring Baking Championship pg. 140

Alex Guarnaschelli All-Star Academy; Chopped; Alex’s Day Off pgs. 55, 124

Jeff Mauro Sandwich King; The Kitchen pgs. 18, 55, 142

Masaharu Morimoto Iron Chef America pgs. 140, 142

Marc Murphy Chopped pgs. 40, 55

“We grow cherry tomatoes on our small NYC apartment balcony. My son, Ollie, loves to watch the colors change as they ripen!”

Kelsey Nixon Kelsey’s Homemade; Kelsey’s Essentials (on Cooking Channel) pg. 140

Damaris Phillips Southern at Heart pg. 140

Aarón Sánchez Chopped; Taco Trip (on Cooking Channel) pg. 18

Aarti Sequeira Aarti Party; Guy’s Grocery Games pg. 18

Michael Symon Burgers, Brew & ’Que; Iron Chef America; Symon’s Suppers (on Cooking Channel) pg. 122

Trisha Yearwood Trisha’s Southern Kitchen pgs. 55, 140, 142

Geoffrey Zakarian Chopped; The Kitchen; Iron Chef America; Top 5 Restaurants pg. 55

Andrew Zimmern All-Star Academy; Bizarre Foods with Andrew Zimmern (on Travel Channel) pg. 104

“I love growing beans, peas and lettuces.”

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FOOD NETWORK MAGAZINE

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APRIL 2016

“I grow cilantro, parsley, mint, thyme, rosemary and lavender in pots, so they’re easy to maintain.”

“between the sand and

sea is where I’ll be. I’m a

lounge lover.”

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Editor in Chief Maile Carpenter

Vice President, Publisher and Chief Revenue Officer

Creative Director Deirdre Koribanick

Vicki L. Wellington

Executive Editor Rory Evans

Associate Publisher, Integrated Marketing Peggy Mansfield

Managing Editor Robb Riedel Food Director Liz Sgroi

General Manager Salvatore Del Giudice

Editorial

Art

Features Editor Jessica Dodell-Feder

Art Director Ian Doherty

Senior Editors Ariana R. Phillips, Yasmin Sabir

Deputy Art Director Steven Barbeau

Senior Associate Editor Sarah Weinberg

Associate Art Director Dorothy Cury Assistant Art Director Rachel Keaveny

Associate Editor T.K. Brady Online Coordinator Lauren Miyashiro

Digital Imaging Specialist Tony Ecanosti

Editorial Assistants Lauren Masur, Ana Rocha

Photography

Interns Michelle Cohen, Herrine Ro

Photo Editor Kathleen E. Bednarek

Copy

Associate Photo Editor Brendan Gauthier

Copy Chief Chris Jagger Research Editor Linda Fiorella Copy Editor David Cobb Craig Associate Managing Editor Heather DiBeneditto

Assistant Photo Editor Morgan Salyer Intern Evan de Normandie

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Advertising NEW YORK Executive Account Directors Diane Anderson, 212-484-1459 Shelley Cohn, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463 Business Manager Celeste Chun, 212-484-1442 Sales and Marketing Assistants Andrew Maitner, Casey Russo MIDWEST Advertising Director Amy Mehlbaum, 312-984-5117 Executive Account Directors Hillary Morse, 312-251-5352 Pam Thompson, 312-251-5342 Sales Assistant Sara Hall, 312-251-5367 DETROIT Red Media Services 313-574-5726, Jani Berger

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APRIL 2016

Marketing

Creative Services

Executive Director, Integrated Marketing Barrie Oringer

Creative Director Kevin Longo

Associate Directors, Integrated Marketing Mollie B. Englander, Mark B. Herman Executive Director, Events and Partnerships Julie Mahoney Associate Events Manager Jacquie Romano Director, Marketing Research Moira Smith

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Public Relations Executive Director of Public Relations Nathan Christopher Director of Public Relations Lauren Picciano Senior Manager of Public Relations Jillian Sanders

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Subscriptions Please contact customer service at service.foodnetworkmag.com or write to: Customer Service Department Food Network Magazine PO Box 6000 Harlan, IA 51593 Or call toll-free: 866-587-4653 Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

PHOTO: JEFF HARRIS/STUDIO D; FOOD STYLING: BRETT KURZWEIL.

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Editor’s Letter

being green I dreamt recently that I had a beautiful herb and vegetable garden. It was one of those super-realistic dreams, like the ones in which I discover that my apartment has a bunch of extra rooms I’ve never used. The truth is, I will never have an herb and vegetable garden, because I can’t keep anything alive—not even a plant or flower. I killed my daughter’s basil plant in less than a week: She had lovingly cared for it at school, brought it home in perfect health, and in a panic, I drowned it. Then I turned around and killed her best friend’s plant, too, after offering to care for it over a vacation. (Sorry, Stella!) My workaround for this shortcoming is to surround myself with people who love gardening; I just take a bunch of vegetables and herbs off their hands when they end up with a surplus. (My boss, Ellen Levine, and her husband have been my personal farmers’ market for the past seven years.) We designed this entire issue around cooking from the spring garden, but of course, it doesn’t have to be your garden. Peas, asparagus, mint, basil—we went big on all of it, and we even worked some herbs into dessert (page 130). We also compiled our best tips for keeping herbs fresh (page 29), which is a particularly useful story for me as I can’t seem to keep grocery-store herbs from wilting. (I assume this is related to my gardening problems.) As much as we all love getting our greens, we deserve an occasional treat, too, and for that I suggest the stuffed artichoke on page 65. It’s covered in candy leaves and cake crumbs and it contains exactly zero percent of your daily recommended vitamins.

Turn fresh basil into a pie on page 131!

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enter to Win a walt Disney World Vacation!!! You could win a trip for four to Walt Disney World from Food Network Magazine, including five days at the theme parks and four nights at a Disney resort! To enter, visit foodnetmag.com/sweeps. For official rules, turn to page 2 of our Walt Disney World issue in the back of the magazine.

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FOOD NETWORK MAGAZINE

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APRIL 2016

DISNEY WORLD ●

●

DINE WITH A PRINCESS MAKE MICKEY CUPCAKES

Plus DISNEY VACATION GIVEAWAY!!!

ion

PLANT: RYAN DAUSCH. CARPENTER: TRAVIS HUGGETT.

Maile Carpenter Editor in Chief @MaileCarpenter

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Letters

You Asked... Food Network stars answer your burning questions.

Aarón, I love cooking with chile peppers— I prefer things a little hotter than most people. When I entertain, how can I use them without sending my guests to the firehouse?

Ree, I like making individual chicken and turkey pot pies (with a double crust), but when I freeze them and then reheat them, the filling becomes dry. Do you know why that is?

Stephen Patterson Austin

You can temper the heat by removing the seeds, but I prefer to just add some sweetness to the dish. You can do this with sweet peppers, carrots or fruit, such as mango.

Linda DuPuis Englewood, FL

I think the crust actually soaks up a little bit of the filling. Try adding a couple tablespoons of butter to the stew— extra butter is kind of my solution to anything in life.

—Aarón Sánchez

—Ree Drummond

Bobby, I always thought that pressing down and flattening burgers was a big no-no, but I still see people do it. What are they doing?

Aarti, I have fallen in love with the flavor of curry— especially red curry paste. Do you have any ideas for using it in a dip?

Vicky Hart, Hopkinton, MA

Keisha Butler Glover via Facebook

People press down on their burgers to keep them from turning football-shaped. That’s why I make an indentation in the middle of the patty with my thumb—it fakes out the burger so it doesn’t puff up too much. —Bobby Flay

I love Thai red curry paste, too. I would sauté some sliced onions or shallots until just golden brown, then add some curry paste along with a little brown sugar. Cook until fragrant, then stir the mixture into sour cream, mashed avocado or pureed beans. Finish with lime juice and fresh basil. Boom!

Jeff, do you have any tips for making perfect scrambled eggs? Marlo Kors Detroit

Cook the eggs low and slow with lots of butter. And shut off the heat right before you think the eggs are done. —Jeff Mauro The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.

—Aarti Sequeira

Ree’s secret to perfect pot pies: more butter!

Have a question fo ra Food Netwo rk star?

POT PIE: STEVE GIRALT.

Write to us foodnetwork at .com/ magazine.

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APRIL 2016

Let Our Discovery Be Yours

©2016 Twinings North America, Inc. • twiningsusa.com/unflavouredblack

Every cup of Twinings® Pure Black Teas is a journey, and every sip is a step. From the fertile plains of Kenya to the foothills of the Himalayan Mountains, our nine Master Blenders travel the world in search of the finest ingredients available, then skillfully cra each blend to give you an unbeatable taste experience any time of day.

Explore all of our 50+ varieties

stop and smell the rosemary Just like fresh herbs make all the difference in your cooking, Food Network makes all the difference in your entertaining. With everything you need for a perfect place setting plus rave-worthy recipes galore, springtime gatherings have never been so easy, flavorful and fun.

recipes for success We’re putting a fresh spin on springtime cooking with these herb-infused recipes. They’ll be sure to please everyone at the table.

skillet chicken with tomatoes, mushrooms and peas

spring pea

deviled eggs

lemon-rosemary

scalloped potatoes

pull up a chair Set the table (and the mood) with these five entertaining essentials. Shop by searching “Food Network Spring” at Kohls.com.

recipes for success We’re putting a fresh spin on springtime cooking with these herb-infused recipes. They’ll be sure to please everyone at the table.

Spring Pea Deviled Eggs 12 large eggs 1 cup plus 2 tablespoons frozen peas 3 tablespoons extra-virgin olive oil 2 tablespoons sour cream 1 teaspoon chopped fresh mint, plus 24 small pretty leaves, for garnish Grated zest of 1 1/2 lemons Kosher salt Bring a large saucepan of water to a boil over high heat; prepare a large bowl of ice water. Gently lower the eggs into the boiling water and cook 10 minutes. Drain the eggs and transfer to the ice water to cool completely. Microwave the peas according to the package directions; drain and let cool. Peel the eggs, halve lengthwise and remove the yolks from the whites. Set the whites aside on a plate. Blend the yolks and 1 cup of the peas in a food processor until crumbly. Add the olive oil, sour cream, chopped mint, lemon zest, 1 teaspoon salt and 1 tablespoon water and process until the mixture is smooth and light. Spoon or pipe the yolk mixture back into the whites. Garnish each egg half with 1 of the remaining peas and a mint leaf. Serve immediately in a Food Network Deviled Egg Tray or cover and refrigerate until ready to serve.

Yield: 24 deviled eggs Active Time: 30 minutes Total Time: 55 minutes (includes cooling time)

Skillet Chicken with Tomatoes, Mushrooms and Peas 6 chicken thighs (about 2 pounds) Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 3 cups sliced button mushrooms (about 8 ounces) 2 cloves garlic, sliced 2 tablespoons all-purpose flour 1 cup white wine 2 plum tomatoes, diced 1/2 cup frozen peas, thawed 1 tablespoon chopped fresh parsley Buttered egg noodles, for serving Preheat the oven to 375°F. Sprinkle the chicken with some salt and pepper. Heat the oil in a Food Network 3-quart Stainless Steel Ceramic Skillet over medium-high heat. Add the chicken skin-side down and cook until golden, about 5 minutes. Flip the chicken, cook 1 minute more and transfer to a plate. Add the mushrooms to the skillet and cook 1 minute, stirring. Add the garlic and cook, stirring, until fragrant and beginning to color, about 2 minutes. Stir in the flour to coat and cook 30 seconds. Add the wine and cook 2 minutes, then add the tomatoes and 3/4 teaspoon salt. Nestle the chicken back in the sauce skin-side up. Bring to a simmer, then transfer to the oven. Cook until the chicken easily pulls away from the bone, about 40 minutes. Stir in the peas and cook to heat through, 2 minutes more. Sprinkle with the parsley and serve with buttered egg noodles. Yield: 4 servings Active Time: 1 hour 10 minutes Total Time: 1 hour 10 minutes

Lemon-Rosemary Scalloped Potatoes 1 tablespoon unsalted butter 2 3/4 cups heavy cream 1 1/2 teaspoons finely chopped fresh rosemary 1 clove garlic, smashed Grated zest of 1 lemon Kosher salt and freshly ground black pepper 2 pounds Idaho potatoes (about 4 potatoes) 1/2 cup grated Parmesan

5

PIECES FOR THE PERFECT PLACE SETTING

Preheat the oven to 400°F. Butter the bottom and sides of a Food Network 1.5-quart Scallop Square Casserole Dish. Put the cream, rosemary, garlic, lemon zest, 2 teaspoons salt and some black pepper in a large saucepan. Peel and slice the potatoes 1/8 inch thick and add to the pan. Bring to a boil over medium heat and cook, stirring occasionally so the potatoes do not stick and are completely submerged, until the sauce thickens, about 5 minutes. Pour the mixture into the prepared baking dish and sprinkle with the Parmesan. Put the dish on a baking sheet and bake until the potatoes are tender and the top is brown and bubbling, about 40 minutes. Let stand 10 minutes before serving. Yield: 4 to 6 servings Active Time: 15 minutes Total Time: 1 hour 10 minutes (includes standing time)

In the Know

FOOD STYLING: BRETT KURZWEIL.

PHOTOGRAPH BY

RALPH SMITH

Faux Real! If you thought for a nanosecond that this was a plate of ribs and corn on the cob, tune in to this season’s Spring Baking Championship: On the April 17 episode (the season starts on April 10), competitors are asked to create a fake-out dish. One of the bakers crafts these fun look-alike ribs out of brownies and serves them with corn on the cob made from a fondant-covered crisped-rice treat. See how the plate came together and how six other contestants tried to fool the judges at 9 p.m. ET.

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FOOD NETWORK MAGAZINE

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© 2016 Torani/R. Torre & Company

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HEAVENLY-CARAMEL-PERFECTION. Some iced coffee, a little milk and a splash of Torani. Everything you need for a glorious afternoon. Have a Torani day!

Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.

In the Know

Before your next meal, take a deep breath and count to three: A study found that when you inhale for three seconds before taking a bite, you smell your meal more intensely, which can make food taste better. SOURCE: PENNSYLVANIA STATE UNIVERSITY

If you’re a fan of liquid diets, you can now drink your gazpacho straight from a bottle.

AQUAJAR: ANDREW PURCELL. TIO AND MUCHO BOTTLES: MARKO METZINGER/STUDIO D.

Tío Gazpacho Founder Austin Allan fell in love with gazpacho on a trip to Spain. Now he makes four flavors, including a new watermelon variety. $30 for three 12-ounce bottles; tiogazpacho.com

Mucho Gazpacho This version is made with nontraditional ingredients like beets and green

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FOOD NETWORK MAGAZINE

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In the Know

sound biteS Music can make (or break) a meal: In a recent study, more participants said their food tasted better while listening to jazz by Frank Sinatra or Nina Simone than pop by musicians like Justin Bieber. Diners noted his hit song “Baby” made their meal taste worse than anticipated.

THE THICK OF IT As you might have heard, Dairy Queen is so sure its Blizzards won’t fall out of the cup that the company now requires its staff to hand over the frozen treat upside down; if you get one right side up, you get a second one free. While we love any chance to get a free dessert, we should point out that the upside-down test is not quite as mind-blowing as it might seem: We held several competitors’ frozen treats upside down and found that a couple of them stayed in place longer before falling out.

SOURCE: OXFORD UNIVERSITY

Baskin robbins 31° below 6 minutes

mcdonald’s mcflurry 9 minutes

Wendy’s Frosty 15 minutes

On he Bandwagon Green Day (yes, the band) wants to make your coffee brewing a little greener: The group recently launched Oakland Coffee Works, which produces compostable pods. It’s the first American company offering an alternative to the estimated 9 billion noncompostable pods sold each year. oaklandcoffee.com for pricing

the west win Tucson, AZ, might not come to mind when you think of the world’s culinary hot spots, but UN officials at UNESCO (the United Nations Educational, Scientific and Cultural Organization) just added it to their Creative Cities Network for gastronomy— the only US city ever to make the list in that category. Tucson joins 17 other destinations, like Parma in Italy and Phuket in Thailand, because its food scene embraces the old (agricultural practices that date back 4,000 years) and the new (food festivals, like Agave Fest and the Tamal & Heritage Festival).

FARM TO TRAY TABLE JetBlue is planning to grow its in-flight snacks right at home—at John F. Kennedy International Airport

Terra blue chips served mid-flight.

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CHIPS: MARKO METZINGER/STUDIO D. BIEBER: GETTY IMAGES.

Dairy queen blizzard 8 minutes

Results in 1 week with the supercharged, go-to anti-aging ingredient.

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®

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*Greater improvement on fine lines. © J&JCI 2016

In the Know

COOKING

SCH OL O

Fresh Herbs 101 HOW TO PREP

WOODY HERBS

TENDER HERBS

Strip the leaves off the tough stems— you don’t need to pick them individually.

The thin stems of these leafy herbs are fine to eat; just get rid of any thick stems.

ROSEMARY

2

1

Hold the sprig by the top of the stem so that the leaves are pointed toward your hand.

CILANTRO

2

1

Pull your other hand down the length of the stem from top to bottom so the leaves fall of.

DILL

Hold the bunch by the stems in one hand. Position a chef’s knife at the base of the leaves.

Use the knife to “shave” of the leaves. Remove any thick stems before chopping.

LARGE-LEAF HERBS

GRASSY HERBS

These leaves are easy to pluck off one at a time. Cut them into ribbons to distribute their flavor.

Use kitchen shears on these slender stalks so you can snip off only as much as you need.

BASIL

PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

PARSLEY

THYME

SAGE

1

Pick of the leaves and stack them, then roll into a mini log.

CHIVES

MINT

2

Slice across the log to create thin ribbons.

2

1

Gather as many chives as you need in a rubber band.

Use shears to snip the chives to the desired length.

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In the Know

HOW TO STORE chives PARSLEY, CILANTRO, mint Remove any ties and discolored leaves. Rinse the bunch in cold water, then spin in a salad spinner and pat with paper towels to dry completely (dirt and moisture can cause the herbs to wilt faster). Wrap the bunch in a damp paper towel and refrigerate in a resealable bag (change the paper towel every few days). Life span: about 1 week

Remove any ties. Wrap the bunch in a damp paper towel and refrigerate in a resealable bag (change the paper towel every few days). Life span: about 1 week

DIll Remove any ties. Wrap the bunch in a damp paper towel and refrigerate in a resealable bag (change the paper towel every few days). Life span: about 1 week

BASIL Remove any ties. Trim of and discard the bottom ½ inch of the stems. Put the stems in 1 inch of water and store at room temperature in a cool place out of the sun (change the water every few days). Life span: about 2 weeks

ROSEMARY, THYME, SAGE Remove any ties. Wrap the bunch in a damp paper towel and refrigerate in a resealable bag (change the paper towel every few days). Life span: about 2 weeks

How to Make

EXTRA CREDIT

Freeze! To freeze hardy herbs like thyme or rosemary, chop the leaves and put in an ice cube tray. Cover with olive oil and freeze up to 6 months. Melt in a skillet and use for sautéing.

Pesto

BASIL PESTO

CILANTRO PESTO

MINT PESTO

Toast ⅓ cup pine nuts in a dry skillet; let cool. Pulse in a food processor until finely ground. Add 3 cups basil, 1 clove garlic and ¼ teaspoon kosher salt; pulse until finely chopped. Add ½ cup grated parmesan; pulse to combine. Slowly pulse in ½ cup olive oil.

Toast ⅓ cup pepitas in a dry skillet; let cool. Pulse in a food processor until finely ground. Add 3 cups cilantro, ½ teaspoon orange zest, 1 clove garlic and ¼ teaspoon kosher salt; pulse until finely chopped. Add ½ cup grated aged gouda; pulse to combine. Slowly pulse in ½ cup olive oil.

Toast ⅓ cup sunflower seeds; let cool. Pulse in a food processor until finely ground. Add 3 cups mint, 1 teaspoon chopped rosemary and ¼ teaspoon kosher salt; pulse until finely chopped. Add ½ cup grated pecorino; pulse to combine. Slowly pulse in ½ cup olive oil.

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SILKY SMOOTH TASTE WITHOUT THE SUGAR

Character is a trademark of WhiteWave Foods. *Typical skim milk has 12 grams of sugar per serving vs. 0 grams in Silk Vanilla Unsweetened Almondmilk per serving. Dairy data from USDA Nutrient Database, Release 28.

Unlike the 12 grams of sugar in dairy milk,* Silk® Unsweetened Vanilla Almondmilk has 0 sugar and always tastes silky smooth.

SAVOR the SEASON Celebrate s pring with

fresh, wholesome

BROUGHT TO YOU BY

ingredients. Amanda S. Gluck,

mom of t wo a nd li fest y le blogger behind Fa s hiona bleHostes s.com s ha res this delicious honey v ina igret te dres s ing recipe ins pired by Ga rnier W hole Blend s Honey Trea sures Repa ir ing S ha mpoo.

Golden Honey Vinaigrette with Spring Greens Serves 4 * Total time: 15 min 3 tablespoons honey ¼ cup white balsamic or white wine vinegar ½ teaspoon Dijon mustard ½ cup extra-virgin olive oil Pinch of salt and pepper 1 head Boston or butter lettuce 1 cup baby Swiss chard 2 cups pea shoots 1 cup snap peas ½ cup lima beans ½ cup thinly sliced summer squash ¼ cup crumbled goat cheese  \IJTM[XWWV[ÆI\TMINXIZ[TMaKPWXXML