big stars, big flavor Bobby’s
Alex’s
PineaPPle SalSa
CuCumber SouP
115
fun cupcakes!
recipes
Great
New Dinners!
Orange Cream
Key Lime
Triple Lemon
Candied Grapefruit
Italian fried chicken l sesame steak Stir-Fry l three-cheese pizza l
Tasty TEX-MEX 50 Punch Ideas!
make your own macaroons Surprise! open here
Sweet ideas! To create this colorful party, we teamed up with our sister publication, Food Network Magazine. We set the scene and they made the treats! Go to page 10 for all the details.
FOR THE LOVE OF LEAVES ©2014 PURE LEAF is a trademark of the Unilever Group of Companies.
Copy the cover! We teamed up with HGTV Magazine to create this monthÕs roll-out cover: We brought the sweets and they threw the party! Check out these great finds and tons of other decorating ideas in HGTV MagazineÕs May issue, on newsstands now.
Go BehiNd the SCeNeS oF ouR joiNt CoveR Shoot! Download the free Blippar app to your smartphone and scan this page.
Runner Paint Stripe 60" x 18" cottonblend table runner in red motif, $58, anthropologie.com
party Fan Honeycomb 21" paper fan in carnation pink, $4, shopsweetlulu.com
Bowl Tilt 5½" glass bowl, $13, crateandbarrel.com
Cake Stand White 7 ½"-diameter pedestal, $45, rosannainc.com
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Napkin Yellow polkadot 11" cotton napkin, $5, kohinoor.etsy .com
INSET: DAVID A. LAND; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: NATASHA LOUISE KING. RUNNER, CUPCAKE LINERS AND NAPKIN: PHILIP FRIEDmAN/STUDIO D.
Cupcake Liners Freshware round silicone reusable baking cups, $13 for a mixed set of 12, amazon.com
We make plans in advance. We attempt to orchestrate details. That’s not how this world works. Beauty lies in the unexpected. Awe strikes randomly. We won’t know when. All we know is where. Get the guide at Colorado.com
TO EACH THEIR HOME.
Bedding: Royal Velvet Zinnia 4 pc Chenille Jacquard Queen Comforter Set 721-3881; Curtains: Royal Velvet Plaza Blackout Lined 84" Panel in Light Seamist $70 731-0710; Royal Velvet Adair 84" Panel in Cool White $60 731-6025
Find all the things that fit right in from your favorite brands like Samsonite,® KitchenAid,® Calphalon® and Liz Claiborne. Come see what’s new at the Home Collections at JCPenney. Discover fresh looks, savings and coupons at jcp.com.
Switch to the nation’s most reliable 4G LTE network and get
our best-ever pricing for families. AT&T’s family pricing 2 lines 3 lines 4 lines 5 lines
$130 $145 $160
10 GB of data to share Unlimited talk & text
$175
Pricing for Value Plan w/10 GB data ($100/mo.) plus $15/mo. per smartphone on no annual service contract or on an installment agmt. Add’l monthly charge per device. Up to 10 devices per plan. Limit 4 financed devices per wireless account. Device costs not included. New pricing avail. to AT&T customers on 2-yr agmt as of 2/1/14. If upgrading, must comply with then-current req’s to keep $15 smartphone rate. Data: Automatically charged $15/GB for data overage. Activation fee, taxes, add’l deposits & other restr. may apply. Cvg & svc not avail. everywhere. Other Monthly Charges/Line: May include applicable taxes & federal & state universal svc charges, Regulatory Cost Recovery Charge (up to $1.25), gross receipts surcharge, Admin. Fee & other gov’t assessments which are not taxes or gov’t req’d charges. Pricing subject to change. Visit a store or att.com/mobilesharesavings for more info. Claim based on analysis of independent third party data re nationwide carriers’ 4G LTE. LTE is a trademark of ETSI. 4G LTE not available everywhere. Screen images simulated. ©2014 AT&T Intellectual Property. All rights reserved. All other marks used herein are the property of their respective owners.
GATEFOLD PHOTO: DAViD A. LAND; FOOD STYLiNG: CHRiSTiNE ALBANO; PROP STYLiNG: NATASHA LOUiSE KiNG. THiS PAGE, PHOTO: MATTHEw STACEY.
Food Network Magazine
The Color Issue m ay 20 14
op a dd a p r to o l o F co ! itcheN your k . ge 59 see pa
May 2014
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Contents
146
It’s a cake! See page 159.
122
52 12 16 26 28 30 34
Recipe Index To Your Health Editor’s Letter Calendar Reader Letters You Asked
In the Know 37 Red Alert • New info shows that the color of a plate may affect how much we eat. 39 Food News • Discover fun facts and cool new products.
Bonus recipes
50 Party
Punches PHOTOGRAPHS BY
8
KANA OKADA
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Fun Cooking
42 Know It All: Red Velvet • Learn more about the trendiest flavor on the dessert menu.
71 Fine Dust • Sprinkle a little color onto your next meal.
46 Real or Fake? • See how some grocery-store staples get their color.
72 Which Side Are You On? • Pick your favorite pizza: red or white.
48 Star Seminar: Blog Photography • Get a lesson from the master, Ree Drummond.
74 Slush Fun! • Choose from five fruity granitas in super-cool flavors.
52 Star Kitchen • Take a tour of magician Penn Jillette’s colorful Vegas kitchen.
78 The World’s Most Impossible Cookie • Learn how to make French macaroons.
59 Brighten Up • Add flair to your kitchen: We found great gear in five trendy hues.
83 Fresh Cupcakes • Bake a batch of citrus cupcakes for Mother’s Day.
may 2014
Cover photograph by Johnny Miller Food styling: Christine Albano
Origins Natural Resources Inc. ©2014 Suggested retail price $39.50 Connect with us.
Sleep your way to baby-smooth skin. High-Potency Night-A-Mins™ Mineral-enriched renewal cream
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Available at Origins Retail Stores, origins.com, select Macy’s, Dillard’s, Bon-Ton, Belk and Sephora.
Contents 134
131 166
74
Party Time 143 Good Shot • Celebrate Cinco de Mayo with a fresh take on margaritas.
Weeknight Cooking 91 Weeknight Dinners • Try a new batch of go-to meals for busy nights. 112 Easy Sides • Round out dinner with a simple side dish. 114 Hot Tips • Pick up some cooking advice from our test kitchen.
Weekend Cooking 120 Shades of Green • Serve a gorgeous green menu from Alex Guarnaschelli. 128 Seeing Red • Choose a red sauce from Debi Mazar’s new Italian cookbook. 133 Try a Little Saffron • This pricey spice steals the spotlight in four great recipes. 140 Plate Like a Chef • Dress up a simple chicken dinner, restaurant-style.
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144 Fiesta! • These extra-colorful snacks will get any party going. 150 Let’s Salsa • Food Network celebs dish out red, green and yellow salsas. 154 50 Party Punches • Get dozens of punch-bowl recipes for your next big bash. 159 Cake Mex • Make a chocolate cake that looks just like a piñata.
On the Road 163 Out of Its Shell • Check out the latest taco trend: waffle shells. 164 50 States, 50 Tacos • Find the best tacos across the country.
Contest 174 Name This Dish! • Enter this month’s recipe-naming contest.
Make pretty macaroons! See page 80.
YOUR TASTEBUDS JUST
WON THE LOTTERY
Enjoy Responsibly
© 2014 Anheuser-Busch, Bud Light Lime® Lime-A-Rita®, Straw-Ber-Rita®, Flavored Malt Beverages, St. Louis, MO
Recipe Index aPPetizerS and SnaCkS 149
121
153
148
153
143
Beef Skewers with Cilantro Chimichurri
Chilled Cucumber Soup with Fiery yogurt Sauce
Corn Salsa
double-Chile Queso dip
Grilled Pineapple–Jicama Salsa
Margarita Squares
152
174
152
134
150
151
Mexican avocado Salsa
“name this dish!” Cheese Ball
roasted tomatillo and apple Salsa
Saffron Cream Scones
Salsa roja
Salsa with ancho Chiles
146
145
147
Shrimp-avocado tostadas
Stuffed Baby Bell Peppers
tex-Mex Veggie Platter
131
129
130
amatriciana Sauce
Classic red Sauce
“Fake” Sauce
SauCeS
SandWiCHeS and Pizza 100
72
Grilled Spinachartichoke Sandwiches
73
Margherita Pizza
Plate like a chef! See page 140 for restaurant-style sauces and tricks.
three-Cheese White Pizza
Meat and Poultry 98
102
102
asian Pork lettuce Wraps
Burgers with Fried eggs and Grits
dijon turkey tV dinner
111
141
100
Mexican Chicken Salad
roast Chicken Breast
Sesame Steak Stir-Fry
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94
Grilled Steak and asparagus with orzo
94
italian Fried Chicken
108
lemon-Garlic Pork Chops with Parmesan tater tots
Contents
FISH AND SEAFOOD 98
Fettuccine with Salmon and Snap Peas
137
123
106
Roasted Halibut with Saffron-Fennel Butter
Seared Scallops with Parsley and Scallion Pesto
Tilapia-Seafood Stew
50 Bonues recipes! See page 154.
VEGETARIAN DINNERS 106
111
108
“Greek Salad” Penne
Middle Eastern Rice and Lentils
Mushroom Frittata with Endive Salad
VEGETABLES AND SIDES 112
122
112
112
Ditalini and Peas
Pea Salad with Tarragon and Pea Shoots
Peperonata
Refried Pinto Beans
112
135
136
Roasted Carrots with Pesto
Saffron Jewel Rice
Saffron Roasted Cauliflower
DESSERTS 85
Candied Grapefruit Cupcakes
87
Orange Cream Cupcakes
80
French Macaroons
75
Piña Colada Granita
76
Grape–Black Currant Granita
159
Piñata Cake
75
Green Apple–Mint Granita
84
Triple Lemon Cupcakes
86
76
Key Lime Cupcakes
Mango-Chile Granita
74
Watermelon-Raspberry Granita
may 2014
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See our entire summer collection, including our exclusively designed, most-coveted heritage garden jewelry in store and online at coldwatercreek.com
Contents
To Your Health Here’s what’s extra good for you in this month’s issue:
dinnERS UndER 500 CaLoRiES Make a light meal from our test kitchen:
AT THEIR PEAK Pineapples are packed with fiber, antioxidants and vitamins A and C. Try them in these new recipes:
• Grill pineapple slices, then turn them into salsa (page 153).
asian Pork Lettuce Wraps page 98
• Freeze a pineapple ice ring for your
CALORIES: 462
• Puree pineapple to make a
punch bowl (page 155).
piña colada granita (page 75).
Sesame Steak Stir-Fry page 100 CALORIES: 390
One Tomao, Two Tomao… A new study found that eating a tomato-rich diet may help regulate blood sugar and fat. Plus, tomatoes are full of potassium, lycopene and vitamins A, C and K. Here are some great ways to use them:
Mushroom Frittata with Endive Salad page 108 CALORIES: 369
Middle Eastern Rice and Lentils page 111 CALORIES: 454
Sprinkle diced tomatoes on avocado and shrimp tostadas ( page 146).
Toss homemade tomato sauce with pasta ( page 131).
Make an Italian-style seafood stew ( page 106 ).
CALORIES: 370
GOOD TO KNOW Coloring pigments called flavonoids— found in many red and purple foods like cherries and berries—may help fight diabetes, according to a recent study. To get your fix, toss some strawberries into a salad with arugula, goat cheese and balsamic dressing.
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pineapple: getty images. strawberries and cherries: alamy.
Mexican Chicken Salad page 111
Slice tomatoes for a side salad with onions and herbs ( page 100).
NO INGREDIENT SHOULD HAVE A NUMBER IN IT. We’re committed to making our food the right way and only using 100% natural ingredients, 100% of the time. A cup of yogurt won’t change the world, but how we make it might. Learn how at chobani.com
© 2014 Chobani, Inc.
Clarisonic is a registered trademark of Pacific Bioscience Laboratories, Inc. © 2014 Pacific Bioscience Laboratories, Inc. *Data on file.
Skin transformation by Clarisonic.
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Even the most sensitive skin can be transformed with Clarisonic. See the sonic difference—Clarisonic gently cleanses 6X better than your hands alone.* Before Cleansing
After Cleansing with Hands
After Cleansing with Clarisonic
Results of a clinical study cleansing fluorescent makeup from the forehead.
We promise to transform your skin.
fter using Cla antee, go to claris
Contents
Star Search
Find your favorite Food Network celebs in this issue:
Jose Garces Iron Chef America pg. 150
Kelsey Nixon Kelsey’s Essentials; The Perfect 3 (both on Cooking Channel) pg. 34
Ree Drummond The Pioneer Woman pgs. 34, 48
Ina Garten Barefoot Contessa: Back to Basics pg. 34
Alex Guarnaschelli America’s Best Cook; Iron Chef America; Chopped; Alex’s Day Off pg. 120
Jeff Mauro Sandwich King; The Kitchen pg. 34
Aarón Sánchez Chopped; Heat Seekers pgs. 34, 152
Marcela Valladolid Mexican Made Easy; The Kitchen pg. 152
Trisha Yearwood Trisha’s Southern Kitchen pg. 153
Talk to us!
Recipes to go! You can get Food Network Magazine recipes anytime, anywhere—on any tablet or smartphone! Sign up for a digital subscription on Apple Newsstand, Nook, Amazon Kindle, Zinio, Next Issue or Google Play Magazines, and you’ll get each issue the minute it comes out.
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Bobby Flay Beat Bobby Flay; Food Network Star; Iron Chef America; Worst Cooks in America; Bobby Flay’s Barbecue Addiction; Brunch @ Bobby’s (on Cooking Channel) pg. 153
Gabriele Corcos and Debi Mazar Extra Virgin (on Cooking Channel) pg. 128
Go online to get in touch with Food Network Magazine. Send a letter to the editors
[email protected] PLUS! Check out the interactive shopping list on our iPad edition: Just tap any recipe, then mark the ingredients you need and send them to your list.
Enter our reader contest foodnetwork.com/namethisdish Manage your subscription service.foodnetworkmag.com
NOOK: BARNES & NOBLE. IPAD: ALAMY.
Alton Brown Cutthroat Kitchen; Good Eats with Alton Brown; Iron Chef America; Food Network Star pg. 151
HOT
Editor in Chief Maile Carpenter
Creative Director Deirdre Koribanick Executive Editor Joanna Saltz Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi Food Editor Erica Clark
off the press
Senior Editors Lisa Cericola, Lisa Freedman Senior Associate Food Editor Ariana R. Phillips Assistant Editors Hannah Kay Hunt, Sarah Weinberg Online Coordinator Lauren Miyashiro Interns Sandra Song, Miyori Takano
off the griddle
Art
Dress up your dinner with edible dust! See page 71.
Art Director Ian Doherty Deputy Art Director Marc Davila Associate Art Director Dorothy Cury Digital Imaging Specialist Tony Ecanosti Art Assistant Jordan Bonney Intern Katelyn Baker
off the grill...
Photography Photo Director Alice Albert Deputy Photo Editor Kathleen E. Bednarek Associate Photo Editor Anna McKerrow
President Brooke Bailey Johnson
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General Manager, Scripps Enterprises Sergei Kuharsky
Intern Olivia Weiner
Editorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine
Copy
Copy Chief Paula Sevenbergen Research Editor Linda Fiorella
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Copy Editor David Cobb Craig
President David Carey
Associate Managing Editor Heather DiBeneditto
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RALPH SMITH.
the Griddler!
Food Network
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FOOD NETWORK STARS
CHICAGO’S GREATEST CHEFS
COOKING DEMOS
WINE & FOOD TASTINGS
LIVE MUSIC PERFORMANCES
TALENT MEET & GREETS
FEATURING
TWI
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FOODNETWORK.COM/INCONCERT HIGHLAND PARK, IL
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AND ORE M
N AT I O N A L C H A R I T Y PA R T N E R
SEPT. 20, 2014 APRIL 24
TICKETS ON SALE
SATURDAY
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EAT.DRINK.ROCK.
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GEOFFREY ZAKARIAN
Editor’s Letter
mission Macaroon
Maile Carpenter Editor in Chief
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MACAROON BATTER: DEVON JARVIS/STUDIO D. PORTRAIT: TRAVIS HUGGETT.
I made macaroons—the fancy French kind—for the first time last summer, and I was totally impressed with myself: I tinted them yellow and put lemon curd in the middle, and they looked almost like ones from a bakery. I wondered why I hadn’t been making these things for years. So many bake sales, so many baby showers…these were the perfect, moderately impressive treat! Then I tried to make them again. Three failures and a whole bag of almond flour later, I realized exactly why I hadn’t been making macaroons for years. They’re super annoying. They crack. They collapse. They erupt for no apparent reason. Our test kitchen chefs are always up for a challenge, but creating a reliable macaroon recipe for this issue was their most intense project since we launched the magazine six years ago. Before they started, they pored over macaroon cookbooks and consulted macaroon experts. They ordered macaroon mix from France to study the ingredients. They even tried those special macaroon baking mats (don’t bother). In the end, they made 90 batches—3,240 macaroons—to create a recipe that is as close to foolproof as humanly possible. Prepare yourself: You might have a failure here and there. One of the food stylists on our cover shoot made macaroons in a high-end restaurant for three years straight, and she told me that she still ends up with a bad batch sometimes. This is the beauty, and the mystique, of the macaroon. I promise we won’t make a habit of publishing recipes that could misfire. We did it just this once because when the recipe works, it’s magical. And when it doesn’t, you can always make cupcakes.
All cocoa, sugar, and vanilla is traded in compliance with Fairtrade standards.
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Calendar
May MON
TUE
WED
THU
5
6
7
11
12
13
14
18
19
20
21
26
27
28
Happy Cinco de Mayo! Serve a round of Corona floats to celebrate: Scoop lime sherbet into glasses and fill with Corona.
Give Mom a giant kiss for Mother’s Day: Use a funnel to mold a Rice Krispies treat; wrap in foil and add a note.
25
28
Try a differentcolor meal every night this week: Go to foodnetwork .com/colors for red, orange, yellow, green and purple dinners.
Strawberries are in season! Try this app for Memorial Day: Spread mascarpone on crostini; top with strawberries tossed with balsamic vinegar.
FOOD NETWORK MAGAZINE
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May 2014
Toast Ted Allen’s birthday with his bubbly cocktail: Put 1 ounce elderflower liqueur in a flute, top with champagne and garnish with a strawberry.
Power through hump day with a protein-packed snack: Core an apple, fill with a mixture of peanut butter and granola, then slice.
SAT
1
2
3
8
9
10
15
16
17
22
23
29
30
Plant a window box of edible flowers in honor of May Day: Try nasturtiums and pansies— they’re great as cupcake toppers.
4
FRI
The Eiffel Tower opened to the public 125 years ago today. Channel your inner Parisian with classic French macaroons (see page 78).
Bring #TBT to the table: Make a Throwback Thursday dinner! Find fun retro menus at foodnetwork .com/retro.
Make mint julep cookies for a Derby party: Frost sugar cookies with confectioners’ sugar mixed with a splash of bourbon; top with mint.
Look for purple asparagus at your farmers’ market— it’s sweet and tastes great raw. Just toss thin slices with olive oil, lemon juice and salt.
24
Congratulate a graduate with a candy jar in school colors: Alternate colored M&M’s in a jar; roll up a note like a diploma and attach it to the top.
31
cookies, float, rice krispies treat and candy jar: marko metzinger/studio d; food styling: chelsea zimmer. flowers: Ben goldstein/studio d. apple: christopher testani. asparagus: superstock. macaroon: levi Brown. cocktail: alamy. chicken dinner: johnny miller. crostini: andrew mccaul. gelatin mold: kana okada.
SUN
Yes to family time, mea lt i m e a n d a little “me” time. Being a mom is a 24/7 job. You put your heart into every meal you make (and treat you bake). Saying Yes to Food Network and Kohl’s means trying new recipes, entertaining with ease and getting dinner on the table in 15 minutes (with time to spare … and share). You do it all. And Yes makes it all possible.
Find your Yes in store and at Kohls.com/foodnetwork 10-pc Stainless Steel Bowl Set web ID 888348, Fontina 4-pc Place Setting web ID 1330729, Red Ceramic 11” Square Griddle web ID 1581537, Silicone Spoonula web ID 843604, Antimicrobial Kitchen Towels web ID 1219950, Nonstick 9” Round Cake Pan web ID 1419447, Red Ceramic 10” Skillet web ID 1581534
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Reader Letters
We Hear You... A few thoughts from readers about our all-bacon issue... There are 10 inches of snow on the ground and another 16 are expected today, but I’m not going anywhere because I’m loving my Bacon Issue. Brenda Calandrillo Mahwah, NJ
I love bacon so much, I could marry it. This is such a beautiful issue—bacon dreams are made of this! Kimberly Wasko Malvern, PA
My 13-year-old daughter made the Chocolate-Bacon Cupcakes with Dulce de Leche Frosting [ “On the Sweet Side,” March 2014] for our church’s dessert contest and took home first place!
The BLT Burgers with Bacon Mayonnaise [ “Serious Bacon,” March 2014] are so good. I saved the leftover bacon mayo for sandwiches tomorrow. Yum!
Susan Ferguson Manassas Park, VA
Gina Holder Florence, CO
Hold the Bacon!
You should have added a scratch-andsniff bacon patch to go along with the Bacon Issue!
Grace Murray Hudson, OH
We had a friend’s 30th birthday last weekend, and the Bacon-Pineapple Upside-Down Cake was just the thing [“On the Sweet Side,” March 2014]. We were blown away by the Pasta with Bacon and Leeks [ Weeknight Cooking, March 2014]. Who knew such a simple recipe could explode with so much flavor! Karen McGuire Hickory, NC
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May 2014
Roxanne Ellis-Raymond Wareham, MA
Let me be the first to suggest that this become an annual issue! Stephanie Juelich Green Bay, WI
Bacon is not a condiment. It does not belong on my cupcakes, in my lollipops or anywhere else except on my breakfast plate. My healthy heart will outlive this bacon craze. Ali Patterson Grand Junction, CO
I love bacon as much as the next person, but the Bacon Issue was overkill. By a lot. Jessica Thiel Menasha, WI
CUPCAKES And CAKE: yUnhEE Kim. SAndwiCh: StEvE girAlt. PAStA: JUStin wAlKEr.
I know there are a lot of bacon lovers out there, but us herbivores need some love, too.
Pat Bentley Winter Haven, FL
THESE EDAMAME WALKED THROUGH FIRE TO MEET YOU AT THE DRIVE-THRU. New Asian Cashew Chicken Salad. Spicy roasted cashews, Marzetti® Simply Dressed® Light Spicy Asian Chili Vinaigrette, and of course those fire-roasted edamame. A unique blend of flavors and only 380 calories, it’s miles beyond other salads. To see exactly what goes into making a better salad, visit wendys.com/salads. Now that’s better.®
TM & ©2014 Oldemark LLC. Marzetti® and Simply Dressed® are registered trademarks of the T. Marzetti Company.
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finest chocolate, which requires great skill and passion. For more than 165 years they have been developing innovative chocolate recipes with meticulous craftsmanship, resulting in superior tasting premium chocolate. This devotion sets Lindt apart and creates an experience of chocolate beyond compare.
Whether you are looking to indulge, savor or impress here are a few suggestions to help you create a Lindt experience of chocolate beyond compare. Learn more about TASTING WITH ALL FIVE SENSES and C HO C O LATE B E YOND COMPAR E at L INDT.COM
FEEL THE DAY MELT AWAY When you need to escape from a busy day, take a moment to relax and indulge in a delightfully delicious LINDOR truffle. Break the delicate shell, and as the irresistibly smooth and luscious filling starts to melt, feel the sensation of being carried away to a place where chocolate dreams come true.
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C HOC OL ATE B EYOND COMPARE
Letters
You Asked...
Food Network stars answer your burning questions.
Ree, on your show you cook in a cast-iron skillet quite often. I have one, too, but I’m a little intimidated by it. How do I start?
Jeff, what’s your favorite condiment? Aly Riley via Facebook
Deli mustard. It goes great on almost any sandwich, and it’s a healthy way to add a ton of flavor.
Jennisa Carroll Luray, MO
—Jeff Mauro
—Ina Garten
Kelsey, how do you keep fresh herbs from spoiling so quickly? I enjoy fresh basil and mint, but they usually die after only one use. Terri Felgate Moodus, CT
Snip off the ends of tender herbs like basil, parsley or mint and place them in a small glass jar filled with water in the refrigerator. Cover with a plastic bag and secure with a rubber band. This will extend the life of herbs tremendously. —Kelsey Nixon
Aarón, I recently started making tortillas at home, but rolling them by hand takes a bit of time and can be a pain. Any suggestions on making it easier? Melanie Martin Fort Drum, NY
Attach plastic wrap to the bottom of an empty coffee can. Make balls of dough and press them down with the bottom of the can—it’s that simple! For step-by-step directions (and a killer carne asada taco recipe), visit foodnetwork.com/ aarontortillas.
Ree loves cooking in her cast-iron skillet!
Have a for a question ork w Food Net ? r a t s
s at Write to u .com/ rk o foodnetw ine. magaz
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May 2014
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.
skillet: coral von zumwalt.
—Aarón Sánchez
—Ree Drummond
FOOD NETWORK MAGAZINE
Katherine Fournier Plainville, MA
What I’m talking about is pure vanilla extract, not imitation vanilla. The real thing makes a huge difference in a dish. I prefer the Nielsen-Massey brand.
First, you need to season the skillet. Use a paper towel to coat it with a layer of vegetable shortening, then put it in a 350˚ oven for 2 to 3 hours. Usually that will do the job, but sometimes I season twice to ensure a great nonstick surface. A seasoned iron skillet can be your best friend—in the kitchen, at least. And if you treat it well, it’ll last forever!
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Ina, you always say to use good vanilla, but I find that store-brand vanilla often lacks flavor. How do you tell good vanilla from so-so vanilla?
M A S T E R I NG I R R E S I S T I B LY S M OO TH
LINDOR Smooth, melting, luscious. When you break its shell, LINDOR starts to melt and so will you. Created with passion and love for chocolate by the Master Chocolatiers at Lindt. Learn more at LINDT.COM
C HOC OL ATE B EYOND COMPARE
/ RosannaPansino + 1,484,787 Fans
In the Know See how a plate affects your appetite. Then, take food photos like a pro and add some color to your kitchen. PhotograPh by
RALPH SMITH
Red Alert
If you’re trying to cut back a little on your food intake, you might want to consider changing your plates: During a recent study, people who were served snacks ( popcorn and chocolate) on red plates ate less than those who were given blue or white plates. Experts believe this happened because people tend to associate red with danger and avoidance. More support for the theory: An earlier study published in the same journal, Appetite, found that people drank less soda from cups with red labels than from cups with blue ones.
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fresh from the
garden
& the grill Why wait for the weekend? A veggie pizza can make a warm summer weeknight seem like a party. It couldn’t be easier. Just pick up some ready-made pizza dough — let the kids help shape it — and put it on the grill. Pile on everyone’s favorite veggies, grilled chicken or meat and BBQ sauce. Top it off with Hidden Valley ® Original Ranch® Dressing. It gives a tasty twist to just about everything — including all your summer grilling go-to’s. To add to the festivities, turn up the music and dine (and dance) outside. Tonight, savor heaping helpings of fun … and yum.
Find this Veggie ’n’ Chicken BBQ Pizza and other scrumptious recipes at hiddenvalley.com/recipes
NI-23454
Food news
In the Know
Growth market
Good news for gardeners who have trouble growing decentsize tomatoes: The Burpee Seed Company has cross-pollinated beefsteak tomatoes to breed the biggest tomato ever. The new SteakHouse tomato averages almost three pounds and will survive off the vine for about 10 days, nearly double the time of regular tomatoes. $7 for a packet of 25 seeds; burpee.com
It’s official :
JARS: DEVOn JARViS/StUDiO D. JALAPEÑOS: GEttY imAGES.
jalapeños are hot.
Glass act
Collectors of old green canning jars have been known to spend more than $600 on just one of them. The original green jars were an accident: The color resulted from naturally occurring iron in the sand used to produce the glass. These new Ball jars are green on purpose, and the company has released them as a special edition—at a much better price. $13 to $15 for six; freshpreservingstore.com
The pepper have appeared in moe new menu item tan any oter vegetabl in te last two year. SOURCE: tEChnOmiC
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In the Know
On April 27, Bobby Flay is giving the commencement speech at New York City’s International Culinary Center, but he’s not the first Food Network star to serve up graduation inspiration. See if you can match these chefs to their commencement quotes.
➊ “The best way to learn is to be close to the person or people who do it best.”
A
Giada De Laurentiis
B
Alton Brown
goal, plan your work and work your plan. And then you need to realize that it will never work quite the way you expect it to work.”
c
Jose Garces
➎ “If you’re going to go the celebrity
d
Amanda Freitag
e
Marc Summers
➋ “Mise en place is everything;
The executives at Popsicle have finally realized what the rest of us have known for years: The red ones are the best. The company has branched out from its traditional multi-flavored packages to release boxes with only the good stuff— cherry, raspberry and strawberry. $4 for a box of 18; at grocery stores
preparation is everything.”
“You can create your own recipe ➌ from scratch, or you can follow the directions on the box. It’s up to you.”
➍ “It’s always important to have a
path, get yourself a good lawyer. If you’re going the food-service route: good shoes with good arch support and a stout sole.”
ANsWers 1. C Jose Garces at Kendall College in 2012; 2. D Amanda Freitag at The Culinary Institute of America in 2013; 3. A Giada De Laurentiis at University of California, Los Angeles in 2009; 4. E Marc Summers at The Culinary Institute of America in 2007; 5. B Alton Brown at University of Georgia in 2010
director’s cut
If Jon Favreau ever decides to give up acting, he has a viable fallback career as a vegetable chopper. In his new movie, Chef ( in theaters May 9 ), the actor-director plays a chef who loses his job and starts a food truck. To prepare for the role, Favreau spent time working with Los Angeles–based gourmet taco truck owner Roy Choi, who was impressed. “His knife cuts were incredible, even for the first day,” Choi says.
WrAp StAr
Every new parent learns how to wrap a baby like a burrito. Those who want the kid to actually look like a burrito can spring for a tortilla swaddling blanket. The designer also created versions that look like egg rolls, sushi rolls and crêpes. $48; bon-vivant-baby.myshopify.com
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POPSICLE AND BABY (hUNTEr PUPOS): DEVON JArVIS/STUDIO D. CHEF: MErrICK MOrTON/DISTrIBUTOr: OPEN rOAD FILMS.
Bette Of Red
Sage advice
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OATMEAL
RE-IMAGINED! Head Chef and Owner of OatMeals in New York City, Samantha Stephens has mastered the art of the oat—inventing new and delicious oatmeal creations that keep mouths craving more! As Quaker’s newest Creative Oatmeal Officer, she’s bringing her innovative oatmeal ideas to fans across the country. Here, she serves up fun (and delicious!) ways to spark your imagination and fuel the whole family— with Quaker Oats!
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SOMETHING
SWEET
OATS BRING NEW ENERGY TO CHEF SAMANTHA’S REINVENTED SODA SHOP STAPLE! “BANANA SPLIT” OATMEAL PARFAIT INGREDIENTS:
SERVINGS: 1
½ CUP QUAKER OATS (QUICK OR OLD FASHIONED)* ½ BANANA, PEELED & SLICED CUP NONFAT GREEK YOGURT ¼ CUP BLUEBERRIES ¼ CUP STRAWBERRIES, DICED 1
TSP ALMONDS
1
TSP SEEDS (CHIA OR FLAX)
1
TBSP HONEY, AGAVE OR MAPLE SYRUP
*CAN ALSO BE MADE WITH ¼ CUP QUAKER STEEL CUT OATS PREPARATION:
Prepare oatmeal as usual. Layer oatmeal, Greek yogurt and fruit in a parfait bowl. Top with almonds, add chia or flax seeds as "sprinkles," and drizzle with your choice of honey, agave or maple syrup.
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PB&J AND APPLE OATMEAL INGREDIENTS:
SERVINGS: 1
½ CUP QUAKER OATS (QUICK OR OLD FASHIONED)* ½ CUP FRESH APPLE, DICED 1
TBSP PEANUT BUTTER (OR ALMOND BUTTER)
1
TBSP STRAWBERRY JELLY
*CAN ALSO BE MADE WITH ¼ CUP QUAKER STEEL CUT OATS PREPARATION:
Prepare oatmeal as usual, add toppings and enjoy! For additional topping ideas, try adding fresh strawberries, honey or dry roasted peanuts.
AN ANYTIME
TREAT CHEF SAMANTHA’S OAT-MAZING TAKE ON A LUNCHTIME CLASSIC GETS INSTANT SMILES. (WITH NO NEED TO REMOVE THE CRUST!)
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START YOUR DAY WITH THE GOOD ENERGY OF QUAKER OATS With devices that never disconnect, endless “to do” lists and more, we’re facing a human energy crisis. For those days when you need an easy meal or snack, try a serving of good energy from Quaker!
NEW QUAKER WARM & CRUNCHY GRANOLA is a delicious new hot cereal made with clusters of multigrain granola that stay crunchy even after being heated with milk. It has the good energy your family wants to get going!
QUAKER REAL MEDLEYS is
made with real fruit, real nuts and real multigrains for a really delicious experience. With good energy, we’re fighting the human energy crisis—one cup, bar or bowl at a time!
© QOC 2014
Found in the hot cereal aisle.
WARM OATMEAL, MEET CRUNCHY GRANOLA. IT’S THE MORNING OOMPH A GO-GETTER LIKE YOU WANTS TO HELP KEEP YOU GOING AND GETTING. AND WHEN YOU ADD MILK, IT TAKES THE HEARTY GOODNESS OF OATMEAL AND THE TASTY CRUNCH OF BAKED GRANOLA MULTIGRAIN CLUSTERS TO THE NEXT LEVEL. WITH GOOD ENERGY, IT’S HOW WE’RE FIGHTING THE HUMAN ENERGY CRISIS ONE BOWL AT A TIME. #QUAKERUP
In the Know
Know It All: Red Velvet America’s love of red velvet cake has turned into an obsession: It’s one of
THE LEGEND
The origin of red velvet is a mystery; even food historians can’t agree on one story. Here are a few theories:
THE SCIENCE
When cocoa powder is combined with vinegar and buttermilk, the cocoa’s anthocyanins (natural pigments) react with the acidic ingredients, creating a reddish-brown hue. Modern recipes call for red food coloring, so the resulting cake is much brighter.
l In the 1800s, light-textured “velvet cakes” were popular. Some food experts think the term red velvet came from the use of brown sugar, which was called red sugar at that time. l Adams Extract & Spice Company, which dates back to 1888, claims that red velvet became a term when the company added red dye to the classic velvet cake recipe during the Great Depression. l New York City’s Waldorf Astoria Hotel claims to have served the first red velvet cake in the 1930s. The legend is that a customer asked for the recipe and, after being billed $100 for it, passed out free copies, popularizing the cake across the country.
DYE JOB
Some red velvet recipes are made with up to ¼ cup food coloring! If you want to use less, Ina Garten’s cupcakes call for just 1 tablespoon. Find this and other options at foodnetwork .com/redvelvet.
RED All ovER…
PoPCoRN Popcorn Bistro Red Velvet $34 for 1 gallon; amazon.com
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CoFFEE Red Velvet Cupcake Whole Bean Flavored Coffee $15 for 1 pound; igourmet.com
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ICE CREAM Ben & Jerry’s Red Velvet Cake $4.50 for 1 pint; at grocery stores
TEA Republic of Tea Red Velvet Cuppa Chocolate $10 for 36 tea bags; republicoftea.com
PANCAKE MIX Buttermilk, Inc. Red Velvet Pancake Mix $12 for 24 ounces; surlatable.com
voDKA Zing Red Velvet $25 for a 750-ml bottle; at liquor stores
cake: marko metzinger/studio d; food styling: chelsea zimmer. popcorn, coffee, ice cream, tea, pancake mix and vodka: marko metzinger/studio d. illustration: Jordan Bonney. food coloring: shutterstock.
the most-searched-for desserts month after month on foodnetwork.com, and red velvet products— pancake mix, lattes, ice cream, even vodka—just keep coming. Though red velvet is everywhere, it’s hard to put a finger on what the flavor actually is. Chocolate? Vanilla? Or just…red? We asked Vincent Tursi, a f lavor expert at International Flavors & Fragrances Inc., and he explained that red velvet isn’t merely chocolate cake with red dye, as most people think; it typically includes a small amount of vinegar, too. Tursi calls the flavor “slightly acidic and moderately chocolate,” with notes of vanilla and caramelized sugar. In any case, it’s unmistakable—and irresistible.
© 2014 Newman’s Own, Inc.
IN FLAVOR. NOT CASH. Creamy parmesan. Freshly made pasta. All-natural, premium white meat chicken. Ready for two in ten minutes. Plus all profits go to charity. That’s our kind of comfort food. In the frozen aisle.
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THAI GREEN CURRY WITH SHRIMP Recipe inspired by Iron Chef America FoodNetwork.com/IronChef
Professional chefs and home cooks in the know covet the right mix of smart shortcuts, go-to ingredients and top tools to create dishes that impress. And they know that to make more than a meal, you need more than a blender. The Vitamix high-performance blender lets you chop, blend and puree like a pro. Get the inspiration you need to get cooking with a machine that does it all like a pro. Visit vitamix.com to learn more about Vitamix—the secret ingredient to creating recipes and dishes that are delicious and exciting!
active time: 1 hour 20 minutes | total time: 1 hour 20 minutes | yield: 4 servings 12 kafr lime leaves, roughly torn 1 1/ 3 cup plus /4 cup vegetable oil 2 shallots, quartered 4 serrano chiles, seeded and roughly chopped 4 cloves garlic 1/ 2 cup packed chopped cilantro stems and leaves, plus whole leaves, for garnish 1 stalk lemongrass (tender inner core from the bottom 1/3 only), roughly chopped 1 1 inch piece fresh ginger, peeled and roughly chopped
1/ 2
teaspoon kosher salt, plus more to taste tablespoons Asian fish sauce, plus more to taste 2 teaspoons light brown sugar 1 13.5-ounce can coconut milk 1 pound large head-on shrimp (about 12), peeled and deveined with heads and tails left on Juice of 1 lime 12 small cherry tomatoes, halved 4 ounces snow peas, trimmed 2
Put the kafr lime leaves and 1/3 cup of the oil in a Vitamix container. Select variable 1. Switch to start and slowly increase the speed to variable 10. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a fine sieve into a small bowl and reserve. Clean the container. Put 1/3 cup water, the shallots, chiles, garlic, cilantro, lemongrass, ginger and salt in the Vitamix container. Select variable 1. Switch to start and slowly increase the speed to variable 8. Blend for 40 seconds to make a fine puree, stopping once to scrape down the sides of the container. Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the fish sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a simmer and cook gently for 5 minutes. Turn the heat to medium low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more. Ladle the curry into 4 soup bowls. Garnish with cilantro leaves and a drizzle of the kafr lime oil.
Note: This recipe has been written for the Vitamix Professional Series 750 model. If you are using a diferent Vitamix machine or container size, you may need to make adjustments to the variable speed, processing time, and/or ingredient quantities.
One of the great things about a Vitamix? It makes soup. Hot soup. Right there, in the Vitamix machine itself. Talk about a secret ingredient. So grab a spoon, because it’s time to rethink what you thought was possible. Find the recipe for Broccoli Cheese Soup at vitamix.com.
In the Know
Real or Fake? Find out how these grocery staples get their color.
Part of that pretty pink tint comes from strawberries, but some manufacturers amp up the color with a combination of beet juice and red dye.
ruby red grapefruit Juice Some formulas are 100-percent juice, while others contain a splash of carrot juice and red dye to make the drink even more “ruby red.”
Vegetable chipS
These colors are the real deal: You’re chowing down on slices of beets, carrots, sweet potatoes and more.
yellow MuStard
Mustard seeds aren’t electric yellow; this favorite condiment gets an extra punch from turmeric.
aMerican cheeSe
yellow rice
The packaged yellow slices at the supermarket get their color from paprika and ground annatto seeds.
Rice can be tinted yellow by different ingredients, depending on the brand. Saffron, caramel coloring, bell pepper and yellow dye are all commonly used.
Spinach wrapS
You’ll find spinach in most green tortillas, but don’t be fooled: These wraps can also contain yellow and blue dyes to intensify the color.
grape Juice
Grape juice is usually made from real grapes, but some brands add “grape skin extract” to give it that dark purple shade.
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blue corn chipS
Blue corn actually exists—it’s grown in the southwestern U.S.—and it’s the only thing that makes these chips blue.
blueberry waffleS
Most waffle brands contain real blueberries, but the color often gets a boost from blue dye.
vegetable chips, corn chips, waffles and grape juice: devon jarvis/studio d. yogurt, grapefruit juice, mustard and wraps: shutterstock. cheese: alamy. rice: getty images.
Strawberry yogurt
POWER UP WITH THE GOODNESS OF PLANT PROTEIN.
Smooth and creamy Silk Soymilk Original has as much protein as dairy milk and 50% more calcium. And because Silk is plant-based, it’s naturally low in saturated fat and has no cholesterol.* Now you can enjoy the good without the bad.
#mybloom *Silk Soymilk Original contains 8g protein, 45% DV of calcium, 0.5g saturated fat and 0mg cholesterol; typical 2% dairy milk contains 8g protein and 30% DV of calcium. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.
Star Seminar:
Blog Photography
Blogger turned TV star Ree Drummond has learned a thing or two about shooting a home-cooked meal. When Ree Drummond started her blog, thepioneerwoman.com, in 2006, she didn’t know the first thing about taking pictures. That year, she got her first “big-girl camera”—a Nikon D70—but photography terms like “aperture” and “exposure” were Greek to her. “I started taking pictures. That’s how I learned,” she says. “And I took a lot of bad, bad pictures.” We asked Ree to share some of her early (and somewhat embarrassing!) shots so we could all learn from her mistakes.
Avoid colored plates
Don’t shoot at night
Move those hands
Back up a little
Put some life in it
Ree loves her vintage jadeite plates, but “they give everything a sickly cast,” she says. “White plates are best.”
Ree shoots only during the day with natural light. This pecan pie, shot at night with a flash, doesn’t look right.
“For some reason, I thought it was a good idea to place my fingers on top of this sandwich,” Ree says. “It wasn’t.”
“These orange muffins just look like a beige blur,” she says. Now she pulls back to show the edge of the pan she’s using.
Ree tries to capture movement, like a fork cutting into a dish. “It makes a photo not look staged,” she says.
- WIN! ready to Take a shot?
Before
Put ReeÕs tips into action! Go to foodnetwork.com/ blogphotocontest to get her pasta primavera recipe, then show us your picÑyou could win a brand-new Nikon D3300!
After
Ree’s Redo
She posted the original photo of her pasta primavera seven years ago and has hated it ever since. So Ree took her own advice and did a reshoot—it looks like a totally different dish!
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NO PURCHASE NECESSARY TO ENTER OR WIN. BlOg PHOTOgRAPHY CONTEST IS SPONSOREd BY HEARST COmmUNICATIONS, INC. TO ENTER, gO TO fOOdNETWORk.COm/BlOgPHOTOCONTEST ANd COmPlETE ANd SUBmIT THE ENTRY fORm PURSUANT TO THE ON-SCREEN INSTRUCTIONS. All ENTRIES mUST INClUdE YOUR NAmE, AddRESS, TElEPHONE NUmBER ANd E-mAIl AddRESS. ENTRANTS ARE REqUIREd TO mAkE ANd PHOTOgRAPH REE dRUmmONd’S RECIPE fOR PASTA PRImAvERA, POSTEd ON THE CONTEST SITE, ANd SUBmIT ONE (1) PHOTOgRAPH Of THE fINISHEd PROdUCT. PHOTO UPlOAdS SHOUld HAvE A WIdTH Of AT lEAST 500 PIxElS ANd mUST BE ONE Of THE fOllOWINg fIlE TYPES: .jPg, .jPEg OR .gIf. CONTEST BEgINS 12:01 A.m. ET APRIl 8, 2014, ANd ENdS 11:59 P.m. ET mAY 20, 2014. OPEN TO lEgAl RESIdENTS Of THE 50 UNITEd STATES ANd THE dISTRICT Of COlUmBIA WHO HAvE REACHEd THE AgE Of 21 AT TImE Of ENTRY. lEgAl RESIdENTS Of CANAdA (ExClUdINg qUEBEC) WHO HAvE REACHEd THE AfOREmENTIONEd AgE IN THEIR PROvINCE Of RESIdENCE AT TImE Of ENTRY ARE AlSO ElIgIBlE TO ENTER. vOId IN PUERTO RICO, qUEBEC PROvINCE ANd WHERE PROHIBITEd BY lAW. CONTEST IS SUBjECT TO COmPlETE OffICIAl RUlES AvAIlABlE AT fOOdNETWORk.COm/BlOgPHOTOCONTEST.
In the Know
© 2013 Pinnacle Foods Group LLC.
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Feast Your Eyes On A Whole New World Eat like a local and enhance your travel with authentic culinary experiences at any destination. Let Transitions® lenses bring out the best in everything you see and taste. VISIT SEASONAL MARKETS AND SPECIALTY PURVEYORS. Make a pilgrimage to seek out and sample native delicacies that keep the locals talking. READ THE LOCAL BLOGS AND PUBLICATIONS. Ditch your tourist guidebook and ask a trustworthy local barista for insider info on the tastemakers and best food bloggers in the area. CAPTURE DINING MEMORIES. Savor your meal instead of snapping photos at each course. Ask for a photocopy of the restaurant menu as a keepsake. CONSIDER THE SUNRISE AND SUNSET. No matter what time of day you choose for exploring, your Transitions lenses adapt to what’s around you to provide the best visual experience. When it comes to food and dining, what you see stimulates what you taste.
See things like you’ve never seen them before with Transitions® lenses. For more information, visit transitions.com/savor.
Star Kitchen Magician Penn Jillette shows us his colorful Vegas kitchen. photographs by
JESSICA SAMPLE
When Penn Jillette (the talking half of the world-famous magician duo Penn & Teller, and recent competitor on Chopped) moved to Las Vegas in the mid ’90s, he built a rockin’ bachelor pad with a fireman’s pole and an arcade, just steps from Teller’s house. About 10 years later, married to Emily and with a kid on the way, Penn couldn’t figure out how to childproof the place. “So I built another house,” he says. It’s like a personal Gymboree, where Moxie, 8, and Zolten, 7, have their bedrooms, a play area and this super-colorful family kitchen. On nights when Penn isn’t performing at the Rio, he’s often here, making dinner and showing off his cooking skills for the family. As it turns out, his kids are much tougher judges than any he faced on Chopped (or on Rachael vs. Guy earlier this year). “What chefs want me to cook and what my children want me to cook don’t overlap,” he says. “Trying to get a bunch of ingredients to seem like mac and cheese, that’s my kids’ definition of cooking.” 52
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Crazy colors
“I always wanted the kitchen to look like it was designed by a parakeet,” Penn says. The scheme is also practical: He says he has a terrible visual memory, so he surrounds himself with bright things to keep his visual side stimulated.
Juice station
Penn says he’s “pretty much vegan” every day until 6 p.m. He can’t live without his juicer or his go-to drink: a blend of banana, berries and orange juice. “Juicing makes me feel less sluggish,” he says.
In the Know
Mom’s recipes
GROOMING: PhyllIs BONd.
Penn’s cookbook collection includes one his mother made that contains his favorite recipe: a dessert salad of carrots, pineapple and Jell-O topped with Miracle Whip. “If there was one thing I had to eat forever, that would be it,” Penn says.
Turn the page to get Penn’s look.
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In the Know
Get the Look
Pick up some of PennÕs finds for your own kitchen.
Let’s get this party started Once you choose the kitchen youÕll be entertaining in, our IKEA Professional Kitchen Services* team will help measure, plan, deliver, and install it for a low price. Leaving you time to plan a thousand perfect menus.
Even the fruit has fun in his kitchen, thanks to a slide-like fruit rack. $18, Nifty; amazon.com
Visit us in-store or online at IKEA-USA.com/services
PennÕs handmade fruit bowl has been discontinued, but this slightly rounder version is a close match. $116/small, $170/large; annieglass.com
This orange-lined Powell Street Pendant light screams color, just like PennÕs kitchen. $520; ylighting.com
Every tool in PennÕs Elevate Carousel Tool Set has a built-in rest on the handle. $50; joseph joseph.com
Create PennÕs graphic backsplash with these stainless-steel mosaic tiles. $20 per square foot; edenmosaictile.com
The kitchen in Penn’s other house has an outline of Teller’s body on the floor! *In-home service provided by Independent Service Provider. © Inter IKEA Systems B.V. 2014
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Mimic the look of PennÕs cabinets with a coat of Benjamin MooreÕs Blue 2066-10. From $37 per gallon; benjaminmoore.com
fruit rack, bowl, tool set, tiles and paint: jeff harris/studio d.
You can do it all yourself. But you donÕt have to.
© Inter IKEA Systems B.V. 2014
ORSA kitchen Starting at
$
1999*
Based on 10'×10' kitchen.
We’re going to throw 320 parties together That’s 243 cocktails shaken, not stirred, 1,820 conversations while multitasking, uninterrupted by 670 silently closed drawers. With soft-close drawers, custom, durable countertops and the smart RATIONELL storage system, our kitchens are designed to last as long as the memories you make in them. Visit us in-store or online at IKEA-USA.com/kitchens
AKURUM kitchen with ORSA birch doors and drawer fronts. Clear lacquered birch and birch veneer. Requires assembly. *The total price includes cabinets, fronts, interior shelving, drawer and door dampers, hinges, toekicks, legs, visible moldings and panels. Your choice of countertop, sink, faucet, handles, appliances and lighting are sold separately. See IKEA store for limited warranty, country of origin, and 10'×10' layout details. Valid in US IKEA stores only.
© 2014 The Sher win-Williams Company
Where will color take you? Ask Sherwin-Williams and discover a new world of color with the very best paint. Visit a store or sherwin-williams.com/color.
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In the Know
Brighten Up 60 Ways to Color Your Kitchen
It’s not easy to renovate a kitchen, but it’s really easy to redecorate one. Turn the page and you’ll find dozens of kitchen tools, appliances and accessories in five trendy colors: flame red, mustard yellow, lime green, teal and grape. Pick a color—any color—and have some fun!
photographs by
Matthew Stacey
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In the Know
flame red
Metal Strap Drum Pendant $99, Young House Love; shadesoflight.com
Tabouret Tangerine Metal Counter Stools $90 for two; overstock.com Triton Drive Hurricane Set $28; apt2b.com
Cucina Americana Moderno Prep Table $814, John Boos; wayfair.com
Dots 2-Slice Toaster $25, Bella; target.com
Cereal Bowl $10; rockpaper scissorsshop.com
Artisan Series 5-Quart Tilt-Head Stand Mixer $350; kitchenaid.com
Besta Wall Cabinet $65; ikea.com 36-Inch Incline Wall Hood $1,400; prizerhoods.com for information
Tower of Pisa Kitchen Timer $21; wayfair.com Metal Knob $10; knobco.com
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stand mixer: devon Jarvis/studio d.
Square Lacquer Tray $29; westelm.com
Just in time for Cinco de Mayo, we’ve been voted a Better Homes and Gardens
Best New Mexican Food Product in a study of 80,000 consumers by BrandSpark International.
ADD SOME CRUNCH TO YOUR NEXT FIESTA. FOR GREAT FIESTA FLATSTM RECIPES, VISIT ORTEGA.COM OR /ORTEGATACOS. Based on the 2014 BrandSpark/Better Homes and Gardens American Shopper Study of 80,000 voters nationwide. For more information, visit www.BestNewProductAwards.com.
©2014 B&G Foods, Inc.
In the Know
mustard yellow Fish Stick Apron $80; brika.com
Round Wire Potato Basket $49; ironaccents.com
Windham 2-Door Cabinet with Center Shelves $200; target.com Masters Side Chair $269; hdbuttercup.com Textured Bowl $8; westelm.com for stores
Pig Salt and Pepper Shakers $3 each, Threshold; target.com
Magnetic Kitchen Timer $18; kikkerland.com
Yellow Ding, White Frame $65; poppin.com
Golden Mason Jar $10; fishseddy.com
Large Salt Mill $60, Peugeot; williams-sonoma.com
3½-Quart French Oven $240; lecreuset.com
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Mepra Fantasia Flatware $72 for a five-piece set; gracioushome .com
SOMETIMES, RED IS JUST WRONG.
Red isn’t a good color for everything—especially your face. If you get embarrassing, red fare-ups on your cheeks, nose, chin or forehead, there’s something you can do. Ask your doctor or dermatologist how you can reduce your facial redness or visit RedisWrong.com.
This ad has been approved by the American Humane Association. For more information visit RedisWrong.com.
In the Know
lime green
Avril Trivet $28; momastore.org
Pixel Trellis Lime Rug From $93, NuLoom; overstock.com Latte Bowl $5; anthropologie.com for stores Giara Bottle $10, Bormioli Rocco; bloomingdales.com
Shaded Chandelier Pendant $80; lampsplus.com
Limeade Tabouret Stacking Chairs $190 for four; overstock.com
3-Quart Hotpan $160, Kuhn Rikon; amazon.com
4-Tier Slim Rolling Cart $25; containerstore.com
Y-Grinder $40; josephjoseph.com
Orange Press $150; frieling.com
Bistro Coffee Maker $250; bodum.com Quartz Countertop From $65 per square foot, including installation; caesarstoneus.com for information
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TM
YOU’RE NOT YOU
WHEN YOU’RE
HUNGRY. ®/™ SNICKERS, the parallelogram design and the Cross Section are trademarks of Mars, Inc. and its affiliates. ©Mars, Incorporated 2013.
SATISFIES
®
In the Know
teal
Bread Basket $30, Food Network; kohls.com
BB1 Aluminum Pendant $395; shophorne.com
12-Inch Frypan $70; homerlaughlin.com Dotted Zinnia Knob $8; anthropologie.com 2-Quart Morning Bird Teakettle $40; circulon.com Hexagon Turquoise Hook Rug $100, DL Rhein; laylagrayce.com
Bird Kitchen Timer $8; nowdesigns.net for stores Colori Paring Knife $10, Kuhn Rikon; amazon.com Perch Counter Stool $255; ftsny.com
Lush Subway Tiles $20 per square foot; modwalls.com Textured Bowl $8; westelm.com for stores Aqua Jar with Cork Lid $40, Sagaform; burkedecor.com
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In the Know
Grape
Café Bowl $10 for two; worldmarket.com Butter Dish $32; lecreuset.com 5-Speed Diamond Blender $150; kitchenaid.com
Silicone Plus Mitt $16; shopmastrad.com
Mini Plus Coffee Maker $100; keurig.com
Chatham CHT733 Rug From $34, Safavieh; rugsusa.com Marais A Side Chair $195; industrywest.com
36-Inch Range $5,600; bluestarcooking.com for information
Colander $40; savorastyle.com
Grand Water Filter Pitcher $33, Brita; amazon.com 21-Inch Serving Tray $28; zak.com
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Color Wave Tile From $25 per square foot; daltile.com for information
FIRST THE COOKIE
then a little family time Welcoming you and your family with a warm cookie is just the first of all the little things we do to make your stay even more special. And with our Family Fun Package you’ll also get breakfast for four and WiFi. BOOK NOW AT
DoubleTree.com
Where the little things mean everything.
TM
Visit DoubleTree.com/Family for full details
AT O V E R 3 6 0 L O C AT I O N S A R O U N D T H E W O R L D • A M E R I C A S • E U R O P E • M I D D L E E A S T • A F R I C A • A S I A • A U S T R A L I A
PROMOTION
TheSCOOP
FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.
Lunchtime just got real. Pack a little extra fun into their lunch period by giving them LUNCHABLES with Smoothie Turkey & Cheddar Sub. It’s all about the LUNCHABLES. lunchables.com
Get All Our Best Recipes— All in One Place Introducing Best Recipes 2014, the new annual from Food Network Magazine. Get your favorite recipes under one cover, with great ideas for every night of the week. foodnetmag.com/bestrecipes
Be ready to glow in 20 minutes or less with a FREE Origins Feel Good Mini FacialSM Book your appointment today and enjoy a FREE personalized skin-care consultation, including nature’s gentle exfoliation, hydrating mask fortified with skinnourishing Apricot Kernel Oil and a freshfaced spring makeup look. With each Origins Feel Good Mini Facial receive a complimentary blender bottle and Apricot Yogurt Shake recipe inspired by Origins products and developed in partnership with Food Network Magazine. Visit origins.com/locator to find an Origins location near you. Ofer begins 5/22/14 and is good while supplies last.
McCormick® Gourmet
Domino® Sugar and C&H® Sugar
At McCormick, the fresh flavors of herbs and spices are the foundation of everything we do. That’s why you can see, smell and taste the diference in every bite.
New from Domino® Sugar and C&H® Sugar—Quick Dissolve Superfine Sugar and Pourable Brown Sugar in easy-pour canisters with reclosable flip-top lids. Learn more at dominosugar.com/flip-top-sugars or chsugar.com/flip-top-sugars.
IF YOU THINK “PROTEIN SHAKE”
MEANS DANCING
WITH A TURKEY BURGER YO U ’ R E P R O B A B LY A T U R K E TA R I A N
TM
Enjoy Butterball® turkey burgers, bacon and smoked sausage, as well as our other delicious every day products. Visit Butterball.com for great recipes and savings. ©2014 Butterball, LLC. BUTTERBALL and the Turketarian Badge Logo are trademarks of Butterball, LLC.
FREE
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G E T T H E B U T T E R B A L L® C O O K B O O K P L U S ™ A P P W I T H C H E F - C R A F T E D R E C I P E S A N D S I M P L E T O O L S T O C R E A T E M E A L S T H A T A R E S U R E T O I M P R E S S . D O W N L O A D F O R i PA D ® , i P H O N E ® A N D i P O D T O U C H ® F R E E F O R A L I M I T E D T I M E AT T H E A P P S T O R E SM. iPad, iPhone, iPod touch and iTunes are trademarks of Apple Inc., registered in the U.S. and other countries. App Store and iTunes Store are service marks of Apple Inc.
un Cooking Sprinkle some edible dust. Then, make a rainbow of macaroons, cupcakes and granita. PhotograPh by
Ralph Smith
corn
sweet potato Fine Dust Garnishing a dish with “dust” is a popular trick in trendy restaurants, and you don’t need special equipment to do it at home: Just pulse freeze-dried fruit or vegetables (available at supermarkets or health-food stores) or vegetable chips in a food processor until powdery. Brighten up a sautéed chicken breast or fish fillet with corn, sweet potato or green bean dust. Sprinkle strawberry dust on top of a frosted cake, or serve ice cream over a circle of blueberry dust. Look for more fun plating ideas on page 140.
food styling: Karen evans.
green bean
blueberry
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Fun Cooking
Which side are
Margherita Pizza
ACTIVE: 25 min l TOTAL: 45 min (plus rising) SERVES: 8 (two 12-inch pizzas)
FOR THE DOUGH 1 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon extra-virgin olive oil, plus more for the bowls 3 cups all-purpose flour, plus more for dusting Kosher salt FOR THE TOPPING 1 14.5-ounce can whole peeled tomatoes, crushed by hand 2 tablespoons extra-virgin olive oil, plus more for brushing 1 clove garlic, grated ¼ to ½ teaspoon red pepper flakes Kosher salt 6 ounces fresh mozzarella, thinly sliced 1. Make the dough: Combine the yeast, 1 cup warm water (about 100˚) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade. 2. Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.) 3. Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500˚. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl. 4. Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about ½ cup of the tomato mixture on the dough, leaving a ½-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil. 5. Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.
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Red
58%
you on?
We polled Food Network fans to settle the score: red pizza or white?
three-cheese White Pizza
aCtive: 25 min l total: 45 min (plus rising) serves: 8 (two 12-inch pizzas)
FOR THE DOUGH 1 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon extra-virgin olive oil, plus more for the bowls 3 cups all-purpose flour, plus more for dusting Kosher salt
Photo: ralPh smith; food styling: karen evans.
FOR THE TOPPING ⅔ cup ricotta cheese ½ cup grated parmesan cheese (about 1 ounce) ¼ cup extra-virgin olive oil, plus more for brushing 2 cloves garlic, grated ½ teaspoon chopped fresh oregano or rosemary ¼ to ½ teaspoon red pepper flakes Kosher salt 4 ounces fresh mozzarella, thinly sliced 1. make the dough: Combine the yeast, 1 cup warm water (about 100˚) and the sugar in a food processor and pulse once to combine. let sit until foamy, 5 to 10 minutes. add the olive oil; pulse to combine. mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade. 2. turn the dough out onto a lightly floured surface and form into 2 even balls. transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (you can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.) 3. set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500˚. meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside. 4. stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. spread half of the ricotta mixture on top, leaving a ½-inch border. top with half of the mozzarella, then brush the edge lightly with olive oil. 5. slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. transfer to a cutting board and let cool 2 minutes before slicing. repeat to make the second pizza. May 2014
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Fun! Granita is a great summer party trick. Try one of these five flavors….
photographS by
Watermelon-raspberry GranIta
ACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing) l SERVES: 4
1 pint raspberries ½ cup sugar 4 cups cubed seedless watermelon Juice of 1 lime 1. Combine the raspberries, sugar and ¼ cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
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LEVI BROWN
2. Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish. 3. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
Fun Cooking
GReeN aPPle–MiNT GRaNiTa
ACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing) l SERVES: 4
½ cup sugar 1 cup packed fresh mint 1 large Granny Smith apple Juice of 2 limes 1. Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely. 2. Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won’t need the rest of the apple), then stir in the lime juice. 3. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
Avoid aluminum pans—they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.
Piña Colada GRaNiTa
ACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing) SERVES: 4
FOOD STYLING: CHRISTINE ALBANO.
3 cups cubed pineapple 1 cup coconut water ¼ cup cream of coconut Kosher salt 1. Combine the pineapple, coconut water, cream of coconut and a pinch of salt in a blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. 2. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
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Fun Cooking
Grape–Black currant GranIta
ACTIVE: 10 min l TOTAL: 15 min (plus 4 hr freezing) SERVES: 4
½ cup black currant juice ½ cup sugar 1½ cups Concord grape juice 1. Combine the currant juice and sugar in a small saucepan and bring to a simmer over low heat. Cook, stirring occasionally, until the sugar dissolves, about 4 minutes. Transfer to an 8-inch-square stainless-steel or glass baking dish and let cool completely; stir in the grape juice. 2. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
ManGo-chIle GranIta
ACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing) SERVES: 4
¾ cup sugar 2 cups mango nectar 1 ripe mango, peeled and cubed Juice of 2 limes Kosher salt Ancho chile powder, for topping 1. Combine the sugar and ½ cup water in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely. 2. Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. 3. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Serve topped with chile powder.
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©2014 Lowe’s Companies, Inc. All rights reserved. Lowe’s, the gable design and Never Stop Improving are trademarks of LF, LLC.
it all starts with one wall. Find the color you’re sure to love with samples designed to inspire confdence.
Lowes.com/ColorStudio
Fun Cooking
The World’s Most
Impossible cookie
Our test kitchen tackles the trickiest treat of all time: French macaroons.
FOOD STYLING: CHRISTINE ALBANO.
PhotograPhS by
LEVI BROWN
There’s a reason most people buy macaroons instead of making them, even when they cost $3 a pop: They’re temperamental little buggers. One ever-so-slight change and they can end up cracked, lumpy or flat as a pancake. The chefs in our test kitchen became obsessed with getting them right. They made more than 90 batches and finally realized that homemade macaroons are never going to be pastry-shop perfect, but they can come pretty close if you follow some basic rules. (1) Use the convection setting on your oven; this helps dry out the cookies evenly so they won’t crack. (2) Don’t be heavy-handed with the food coloring; the delicate batter can handle only the smallest bit of liquid. (3) Follow the directions on the next page as closely as possible; measure ingredients carefully and don’t overmix. Oh, and one more thing: Weather is also a factor. Don’t save this project for a rainy day!
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Fun Cooking French Macaroons
ACTIVE: 1 hr l TOTAL: 2 hr 30 min l MAKES: 36
1¾ cups confectioners’ sugar 1 cup almond flour 3 large egg whites, at room temperature ¼ teaspoon cream of tartar Pinch of salt ¼ cup superfine sugar 2 to 3 drops gel food coloring (see next page) ½ teaspoon vanilla, almond or mint extract Assorted fillings (see next page) SPECIAL TOOLS: • Oven with convection setting • 4 baking sheets • 3 silicone baking mats • Fine-mesh sieve • Pastry bag with ¼-inch round tip
3
4
Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
6
Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
7
Transfer the batter to a pastry bag fitted with a ¼-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1¼-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
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1 Preheat the oven to 300˚ using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
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Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
2 Sift the sugar–almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
5 Add the food coloring and extract. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
8 Bake the first batch until the cookies are shiny and rise ⅛ inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling.
ALMOND-RASPBERRY
Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about ¾ cup).
MINT–white CHOCOLATE
Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in ¼ teaspoon mint extract and 1 drop mint green gel food coloring.
BLUEBERRY CHEESECAKE
Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
LAVENDER-honey
Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix ¾ cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
PINEAPPLE
Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press ¾ cup pineapple jam through a sieve, discarding any large pieces.
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F I G 2 .0 W R O N G W AY T O H O L D P A C K . Kids will see it’s good for them.
F I G 1. 0 C O R R E C T W AY T O H O L D P A C K .
artful placement of thumb.
HELPS PROTECT TEETH – SO –
DON’T LET THEM KNOW IT’S GOOD FOR THEM. If kids knew Orbit for Kids was accepted by the American Dental Association, they might not want to chew it. So hand them the pack the correct way, and let’s keep it our little secret.
The ADA Council on Scientific Af fair s’ Acceptance of Orbit is based on the finding that the physical action of chewing O r b i t s u g a r- f r e e g u m f o r 2 0 m i n u t e s a f t e r e a t i n g , s t i m u l a t e s s a l i v a f l o w, w h i c h h e l p s t o p r e v e n t c a v i t i e s b y r e d u c i n g plaque acids and strengthening teeth.
www.OrbitGumForKids.com
Fun Cooking
Bake something sweet for Mom: These cupcakes come in four bright citrus flavors. johnny miller
food styling: christine albano.
photographs by
Cup c
es ak
fresh
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Triple lemon CupCakes ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12 cupcakes
FOR THE CUPCAKES 1¼ cups all-purpose flour ¼ cup sliced almonds ¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 2 large eggs 1 cup sugar ½ cup buttermilk ½ cup vegetable oil 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice FOR THE FROSTING ⅔ cup plus ¼ cup sugar 3 large egg whites, at room temperature 2 sticks unsalted butter, cut into pieces, at room temperature 4 drops yellow food coloring (optional) 1 tablespoon finely grated lemon zest ¼ cup fresh lemon juice (from about 2 lemons) FOR THE CANDIED ZEST 4 lemons ¾ cup sugar 1. Make the cupcakes: Preheat the oven to 350˚ and line a mufn pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine. 2. Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the mufn cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely. 3. Make the frosting: Combine ⅔ cup sugar and ¼ cup water in a small saucepan; cook over medium-high heat until a candy thermometer registers 240˚, about 12 minutes. Beat the egg whites in a large bowl with a mixer on medium speed until foamy; increase the speed to medium high and beat until soft peaks form, 2 minutes. Sprinkle in the remaining ¼ cup sugar and beat until stif peaks form, 3 minutes. With the mixer running, slowly pour in the sugar syrup and beat until cool and glossy, 8 to 10 minutes. 4. Add the butter a little at a time, beating until incorporated. (It’s OK if the mixture looks curdled at first; continue beating.) Beat in the food coloring, then add the lemon zest and juice and beat until smooth, 2 more minutes. 5. Make the candied zest: Remove the lemon zest with a vegetable peeler and slice into thin strands. Place in a small saucepan, cover with water and bring to a simmer over high heat. Drain the zest and return it to the saucepan; cover with water and repeat 2 more times. Bring the sugar and ¾ cup water to a bare simmer in a separate saucepan, stirring until the sugar dissolves. Add the lemon zest strands and cook over low heat, 20 minutes. Drain the zest and arrange in clusters on a parchment-lined baking sheet; let dry. 6. Frost the cupcakes and top with the candied lemon zest.
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Fun Cooking
Candied Grapefruit CupCakeS FOR THE CANDIED ZEST 1 red grapefruit 3 tablespoons elderflower liqueur (such as St-Germain) ½ cup granulated sugar FOR THE CUPCAKES 1½ cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 tablespoon finely grated red grapefruit zest ½ cup milk FOR THE FROSTING 1 stick unsalted butter, at room temperature 3 cups confectioners’ sugar 2 drops red food coloring (optional) 1 tablespoon finely grated red grapefruit zest, plus segments for topping 2 tablespoons elderflower liqueur (such as St-Germain)
ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12 cupcakes
1. Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands. Place in a saucepan; cover with water and bring to a simmer. Drain the zest and return to the saucepan; cover with water and repeat 2 more times. Set the zest aside. Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting. Add the liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve the sugar. Add the zest, reduce the heat to low and simmer 20 minutes. Remove with a slotted spoon; set aside. Reserve the syrup. 2. Make the cupcakes: Preheat the oven to 350˚ and line a mufn pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and flufy, about 5 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the grated grapefruit zest. Reduce the speed to medium and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until the batter just comes together. 3. Divide the batter among the mufn cups, filling each two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, 18 minutes. Poke a few holes in each cupcake with a toothpick. Reheat the grapefruit syrup; brush generously over the cupcakes (reserve the remaining syrup). Remove the cupcakes to a rack to cool completely. 4. Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until flufy, about 2 minutes. Add the confectioners’ sugar, food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice; beat until smooth, about 3 minutes. 5. Spread the frosting on the cupcakes. Dip grapefruit segments in the remaining syrup and set on the cupcakes; top with the candied zest. mAy 2014
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Key Lime CupCaKes
Key limes are smaller and more tart than regular limes. If you can’t find them, look for bottled Key lime juice and use regular lime zest.
ACTIVE: 1 hr l TOTAL: 1 hr 40 min l MAKES: 12 cupcakes
FOR THE LIME CURD ½ cup granulated sugar 1 large egg plus 1 egg yolk ¼ cup fresh Key lime juice (from about 8 Key limes) 2 teaspoons cornstarch 4 tablespoons unsalted butter, cut into pieces 1 teaspoon grated Key lime zest (from about 2 Key limes) Pinch of salt FOR THE CUPCAKES 12 chocolate wafer cookies 12 tablespoons unsalted butter, at room temperature 1¼ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ¾ cup granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon grated Key lime zest 2 tablespoons fresh Key lime juice (from about 4 Key limes) ⅓ cup buttermilk FOR THE FROSTING 1 stick unsalted butter, at room temperature 3¼ cups confectioners’ sugar ¼ cup sour cream 1 tablespoon fresh Key lime juice Pinch of salt Key lime slices and grated zest, for topping
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1. Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use. 2. Make the cupcakes: Preheat the oven to 350˚ and line a mufn pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each mufn cup. 3. Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until flufy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined. 4. Divide the batter among the prepared mufn cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely. 5. Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until flufy, 5 minutes. Reduce the speed to low and beat in the confectioners’ sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until flufy, 2 more minutes. 6. Place the lime curd in a pastry bag fitted with a ¼-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
Fun Cooking Orange CreaM CupCakes
ACTIVE: 1 hr l TOTAL: 1 hr 40 min MAKES: 12 cupcakes
FOR THE CUPCAKES 1½ cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt 2 large eggs, at room temperature ⅔ cup granulated sugar 12 tablespoons (1½ sticks) unsalted butter, melted 2 teaspoons finely grated orange zest 1 teaspoon vanilla extract ½ cup milk FOR THE FROSTING ¾ cup fresh orange juice (from about 2 oranges) 1 8-ounce package cream cheese, at room temperature 10 tablespoons unsalted butter, cut into pieces, at room temperature 1 cup confectioners’ sugar ½ teaspoon vanilla extract 2 teaspoons finely grated orange zest 3 drops yellow food coloring (optional) 1 drop red food coloring (optional) Store-bought candied orange zest, for topping 1. Make the cupcakes: Preheat the oven to 350˚ and line a mufn pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. 2. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and flufy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla. 3. Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix). 4. Divide the batter evenly among the mufn cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely. 5. Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to 1½ tablespoons, about 8 minutes. Let cool. 6. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and flufy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners’ sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.
We used Freshware reusable silicone cupcake liners ($13 for a mixed set of 12)— look for them on amazon.com.
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DID YOU
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KNOW?
Reinvent a Classic Spice up your next shindig with this timeless favorite. It will feed a crowd and have them loving your bacon-added spin on the dip.
NUEVO 7-LAYER DIP Ingredients
SERVES 6 TO 8
1 can (16 ounces) refried pinto beans ½ cup light sour cream 1 small red tomato, cut into small dice 1 large avocado from Mexico 1 tablespoon fresh lime juice 1 teaspoon green hot sauce ½ teaspoon kosher or fine sea salt ¼ cup shredded jack and cheddar cheese blend ¼ cup (3 strips) cooked bacon, cut into small pieces 2 tablespoons minced green onion Tortilla chips
Instructions Spread beans in an even layer about ½ inch thick around the bottom of a large serving bowl. Lightly spread sour cream over the beans, about ½ inch from the edge. Arrange diced tomato in an even layer over the sour cream. Roughly mash avocado with the lime juice, hot sauce and salt. Carefully spread in an even layer over tomatoes to about ½ inch from the edge. Sprinkle cheese on the avocado. Scatter bacon on the cheese, followed by green onions across the top.
FUN FIESTA FIEST
DID YOU KNOW To slow ripening, refrigerate avocados from Mexico until a few days before use. For speedier ripening, keep in a closed paper bag.
This is not your mama T ama’s guacam gu amole. Use avocado os from Mexico tto get the party sstarted. GUACAM-OLÉ INGREDIENTS 2
tablespoons finely chopped fresh cilantro leaves 2 teaspoons finely chopped yellow onion 2 teaspoons minced jalapeño or serrano chilies, seeds and membranes removed, if desired 2 large ripe avocados from Mexico, peeled and pitted 2 tablespoons cored, pitted and finely chopped plum tomato (1 small tomato) 2 teaspoons freshly squeezed lime juice Kosher or coarse salt Warm tortilla chips, for serving
INSTRUCTIONS Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chilies and ½ teaspoon of salt in the bottom of a molcajete or medium-size bowl. Add the avocados and gently mash with a fork until chunky-smooth. Fold the remaining cilantro, onion and chilies into the mixture. Stir in the tomato and the lime juice, adjust the seasonings to taste and serve with a basket of warm corn tortilla chips.
YOU CAN DO EVEN MORE WITH AVOCADOS FROM MEXICO. FIND INSPIRING RECIPES AT AVOCADOSFROMMEXICO.COM.
NEW CHIPS Why not try a new chip with your dip? Think sweet potato, black bean or pita chips next time.
MIX IT IN Want to put a new spin on avocado dip? Mix in pomegranate seeds, chopped jicama or corn kernels.
FRESH STICKS Watching your waistline? Pair your dip with cucumber, carrot or bell pepper sticks to keep that figure.
Find us on
I taste great with almost everything.
Find tasty avocado recipes at: avocadosfrommexico.com
, nutritious s u io ic l e D ® Grabbers. go go go. Graduates s for toddlers oneatrnhmeore at gerber.com L pouche ®
Weeknight Cookıng Try new dinners from our test kitchen, with easy sides to match.
FOOD STYLING: JAMIE KIMM; PROP STYLING: CHRISTINA LANE.
photographs by
ANTONIS ACHILLEOS
Make steak stir-fry in 35 minutes. See page 100.
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picnic in the park better.
Let’s Make... SWEET ITALIAN CHICKEN SAUSAGE PANZANELLA Servings: 4
For more recipes and a $1 coupon, visit alfrescoallnatural.com
Ready in 30 minutes
INGREDIENTS
INSTRUCTIONS
1-12 oz pkg al fresco Sweet Italian Chicken Sausage 3 oz day-old Italian bread, cut into bite-size pieces 3 cups tomatoes, cut into bite-size pieces 1-2.25 oz can black olives, sliced and drained 1/4 cup scallions, finely chopped 2/3 cup red wine vinaigrette 1/2 cup Parmesan cheese, shredded 1/3 cup chopped fresh basil 2 cups romaine lettuce
Spread bread onto baking sheet. Allow bread to dry slightly while preparing other ingredients. Grill sausage for about 7 to 9 minutes until browned. Cool slightly and cut into bite-size chunks. In a large bowl, stir tomatoes, olives, scallions and vinaigrette together. Add bread and sausage. Toss to coat. Add Parmesan and chopped basil. Arrange 1/2 cup romaine on each plate and spoon salad atop lettuce. Garnish with extra basil.
70% Less Fat THAN PORK SAUSAGE
Weeknight Cooking
GRILLED STEAK AnD ASPARAGUS wITh oRzo ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
3 tablespoons extra-virgin olive oil, plus more for brushing 1 clove garlic, grated 1 teaspoon chopped fresh thyme 1½ pounds skirt steak, trimmed and cut into 4 pieces Kosher salt and freshly ground pepper 1 bunch asparagus, trimmed 1 cup orzo (about 8 ounces) ¾ cup half-and-half ½ cup grated gruyère cheese (about 2 ounces) 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh scallions or chives 1. Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. 2. Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyère. Season with salt and pepper. 3. Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe of the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions. Per serving: Calories 733; Fat 35 g (Saturated 13 g); Cholesterol 116 mg; Sodium 299 mg; Carbohydrate 49 g; Fiber 4 g; Protein 54 g
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ITALIAn FRIED ChICKEn ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
2 cups all-purpose flour 2 cloves garlic, grated Kosher salt and freshly ground pepper ¾ cup milk ½ teaspoon paprika ¼ teaspoon dried oregano 4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise 1 bulb fennel, cored and thinly sliced, plus 1 tablespoon chopped fronds 1 romaine heart, thinly sliced 1 cup roughly chopped fresh parsley 1 cup extra-virgin olive oil Juice of 1 lemon 1½ cups peanut oil, for frying 1. Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes. 2. Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl. 3. Heat the remaining ¾ cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350˚. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad. Per serving: Calories 496; Fat 23 g (Saturated 5 g); Cholesterol 161 mg; Sodium 178 mg; Carbohydrate 10 g; Fiber 3 g; Protein 59 g
© 2010 The Breast Cancer Research Foundation
®
The Breast Cancer Research Foundation funds more than 200 dedicated scientists at major medical institutions around the world, whose research has led to advances in detection, prevention and treatment. Currently, 91 cents of every dollar spent by BCRF is directed towards breast cancer research and awareness programs. Leonard A. Lauder, Co-Chairman • Kinga Lampert, Co-Chairman • Myra J. Biblowit, President Larry Norton, MD, Scientific Director • Clifford Hudis, MD, Chairman, Scientific Advisory Board Evelyn H. Lauder, Founder, in memoriam
www.bcrfcure.org • 1-866-Find-A-Cure
Weeknight Cooking
LowCaLorie dinner
done in
25
minutes
FETTUCCINE WITH SALMON AND SNAp pEAS ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
Kosher salt 12 ounces fettuccine 8 ounces snap peas, strings removed, cut into thirds 4 tablespoons unsalted butter 1 shallot, thinly sliced 1 12-ounce skinless wild salmon fillet, cut into 2-inch pieces Freshly ground pepper ¼ cup chopped mixed herbs (such as dill, parsley and/or chives) Juice of ½ lemon 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain. 2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the salmon; season with ¾ teaspoon salt and a few grinds of pepper. Cook, turning once, until the salmon is just cooked through, about 3 minutes. Transfer to a plate. 3. Add the pasta and snap peas to the skillet along with ½ cup of the reserved pasta cooking water, the remaining 2 tablespoons butter, the herbs and lemon juice. Cook, tossing and adding more of the reserved cooking water if necessary, until the pasta is coated, about 1 more minute. Season with salt and pepper. Top with the salmon. Per serving: Calories 587; Fat 18 g (Saturated 8 g); Cholesterol 68 mg; Sodium 408 mg; Carbohydrate 72 g; Fiber 3 g; Protein 31 g
ASIAN pORK LETTUCE WRApS ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
1¼ cups white rice 2 teaspoons vegetable oil, plus more for brushing ¼ cup low-sodium soy sauce 1 tablespoon Sriracha (asian chile sauce), plus more for drizzling 1½ teaspoons grated peeled ginger 1 large pork tenderloin (about 1¼ pounds), halved lengthwise 2 carrots, diced ½ English cucumber, diced 2 tablespoons fresh lime juice, plus wedges for serving 2 teaspoons packed light brown sugar 12 large Bibb or Boston lettuce leaves Chopped fresh cilantro, for topping 1. Combine the rice and 1½ cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly. 2. Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1½ teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice. 3. Stir the remaining 2 tablespoons soy sauce, 1½ teaspoons Sriracha and ½ teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges. Per serving: Calories 462; Fat 12 g (Saturated 3 g); Cholesterol 97 mg; Sodium 690 mg; Carbohydrate 51 g; Fiber 3 g; Protein 37 g
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THE NEW KITCHENAID® DISHWASHER ELIMINATES THE NEED TO SOAK AND PRE-SCRUB.
With the ProScrub® Trio Option, you have 60 targeted spray jets to blast away any sticky, baked-on mess. Go to kitchenaid.com/dishwashers for more information.
Weeknight Cooking SeSAme STeAK STir-FrY
grilled SPiNACH-ArTiCHOKe SANdwiCHeS
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
2 2 2 2 8 2 ½ ½ 1 1 2 3
tablespoons packed light brown sugar tablespoons low-sodium soy sauce teaspoons cornstarch tablespoons toasted sesame oil ounces top round steak, thinly sliced against the grain bunches scallions, cut into 1-inch pieces English cucumber, quartered and cut into ½-inch pieces head napa cabbage, cut into 1-inch-thick strips cup shredded carrots (about 2) tablespoon minced peeled ginger red jalapeño peppers, halved, seeded and thinly sliced cups cooked white rice, for serving
1. Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss. 2. Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and ¼ cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet. 3. Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapeños; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes. 4. Whisk ¾ cup water into the steak marinade; add to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice. Per serving: Calories 390; Fat 10 g (Saturated 2 g); Cholesterol 35 mg; Sodium 490 mg; Carbohydrate 54 g; Fiber 5 g; Protein 21 g
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1 small red onion, quartered and thinly sliced ¼ cup apple cider vinegar Kosher salt 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 1 14-ounce can artichoke hearts, drained and roughly chopped 1 5-ounce package baby spinach (about 8 cups) 1 cup grated asiago cheese (about 4 ounces) ⅓ cup crumbled goat cheese (about 2 ounces) ¼ cup mayonnaise 8 ½-inch-thick slices crusty bread 2 cups quartered Campari or other small vine-ripened tomatoes ¼ cup roughly chopped fresh parsley Freshly ground pepper 1. Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside. 2. Heat the olive oil in a large skillet over medium-high heat. Add the remaining onion and cook, stirring, 3 minutes. Add the artichokes and heat through, 4 minutes. Stir in half of the spinach and cook until wilted, 2 more minutes. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach. 3. Heat a grill pan over medium heat. Sandwich the spinach-artichoke mixture between the bread slices. Brush the sandwiches with olive oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes; cut in half. 4. Drain the reserved onion. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss. Serve with the sandwiches. Per serving: Calories 520; Fat 31 g (Saturated 10 g); Cholesterol 37 mg; Sodium 1,083 mg; Carbohydrate 42 g; Fiber 4 g; Protein 18 g
LowCaLorie Dinner
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A Delicious DESTINATION Coveted by sun-seekers for its white sandy beaches, award-winning golf courses, exotic wildlife and tropical wetlands, Naples is also distinguished by its world-famous, mouthwatering cuisine. To truly appreciate Naples, Marco Island and the Everglades, immerse yourself in its “Floribbean” culture with cuisine that features farm-to-table produce and seafood sourced from the local waters. From fresh-caught fish and stone crab claws to citrus-spiked recipes and traditional Southern comfort foods— simply step out of your hotel for a delectable array of dining options that range from laid back to white linen. Whether you choose a spot on the beach or one of Naples’ locally owned, one-of-a-kind restaurants, you’ll find something for every palate. Many of the Paradise Coast’s world-renowned restaurants do suggest reservations, so call ahead to guarantee your table.
S H A R E A TA S T E O F PA R A D I S E
Par a diseR ef ined.c om
A Delicious DESTINATION Casual coastal fare of fresh-caught seafood. Farm-to-fork spreads of fruits and vegetables fit for a king. Home-style favorites and baked-from-scratch Amish pies. Waterside dining and cozy cafés. One-of-a-kind four-diamond restaurants and neighborhood bistros. Sarasota County’s culinary oferings pair nicely with the Gulf of Mexico’s stunning sunsets and sparkling azure waters. Indulge in it all at the 9th annual Savor Sarasota Restaurant Week, June 1–14, presenting special prices for three-course menus at more than 30 restaurants. SavorSarasota.com
In Sarasota, you’ll witness an array of color. View vibrant hues at The Ringling Museums, Theater & Gardens, or go green at Myakka River State Park. Enjoy endless shades of shopping, entertainment and Zagat ®-rated dining — plus favorful festivals like the annual Savor Sarasota Restaurant Week. Whatever your taste, Sarasota and surrounding areas can cater to it.
Go Beyond the Beaches . ®
SavorSarasota.com or call 1.855.788.7010
VACATION IN VIVID COLOR.
Siesta Beach is One of America’s Top Beaches!
A Delicious DESTINATION With warm weather on the way, it’s a wonderful time to indulge all of your senses with a satisfying sweet and healthy dessert that not only looks great, but is refreshing and reminds you of summer. Just a few simple Fresh From Florida ingredients will brighten everyone’s day. The sweetness of Florida mangoes, coupled with Florida seedless watermelon and the added tanginess of Florida blueberries, will have everyone asking for seconds. For more recipes visit FreshFromFlorida.com. Remember...delicious is always served Fresh From Florida.
Florida Fruit Salad
Florida Key Lime Pie Topped with Blueberries
2 limes, juiced 2 tablespoons honey 1 small pinch sea salt 2 mangoes, peeled and diced large ¼ seedless watermelon (depending on size), peeled, large dice 1 pint blueberries, rinsed cup fresh mint, hand torn ¼ Fresh citrus for serving, sliced
Graham Cracker Crust 1½ cups finely crushed graham cracker crumbs ⅓ cup unsalted butter, melted 1 tablespoon Florida sugar
In a medium-size mixing bowl, add lime juice, honey and salt. Stir the mixture to get the flavors working. Add the remaining ingredients and gently stir. Keep fruit salad refrigerated until time to serve. Serve with fresh-sliced citrus.
Preheat oven to 350°. In a medium-size mixing bowl, combine graham cracker crumbs, butter and sugar. Stir ingredients to combine. Press the graham mixture into the bottom and sides of a 9-inch pie pan to form an even layer. Bake for 10 minutes. Let cool completely. Set aside. Key 1 4 ½ 3
Lime Pie Filling 14-ounce can sweetened condensed milk large egg yolks cup fresh-squeezed key lime juice teaspoons fresh key lime zest
Preheat oven to 325°. In a medium-size mixing bowl, combine condensed milk, egg yolks, key lime juice and key lime zest. Use a whisk to make sure all ingredients are combined. They will naturally thicken slightly. Pour key lime pie filling mixture into the cooled Graham Cracker Crust. Bake pie for 10 to 15 minutes or until it looks almost set. Remove pie from oven and let cool to room temperature. Cover pie and refrigerate, as it is best served cold. Top pie with Florida Blueberry Topping. Florida Blueberry Topping for Key Lime Pie 2 cups Florida blueberries ½ cup orange marmalade ¼ cup water Heat the orange marmalade and water in a small saucepan over medium heat until completely melted. Arrange blueberries in a single layer over the key lime pie. Using a pastry brush, brush a layer of melted marmalade over the blueberries. Let cool.
Weeknight Cooking
LowCaLorie Dinner
BURGERs wiTh fRiEd EGGs and GRiTs
dijon TURKEY Tv dinnER
1 avocado, diced ¾ cup tomatillo salsa ¾ cup quick-cooking grits Kosher salt and freshly ground pepper 1½ cups grated sharp cheddar cheese (about 6 ounces) 1 pound lean ground beef 1 bunch scallions, chopped 1 to 2 red jalapeño peppers, seeded and thinly sliced 1 5-ounce package baby kale (about 8 cups) 2 tablespoons unsalted butter 4 large eggs
1 pound yukon gold potatoes, cut into ½-inch cubes Kosher salt 3 scallions, chopped 4 turkey cutlets (about 1 pound) 1½ teaspoons smoked paprika Freshly ground pepper 2 tablespoons vegetable oil 1 cup low-sodium chicken broth 1 tablespoon dijon mustard 4 tablespoons cold unsalted butter, diced 2 cups frozen peas (about 10 ounces), thawed 1 lemon (half zested, half cut into wedges) 2 tablespoons chopped fresh parsley
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
1. Combine the avocado and salsa in a small bowl; set aside. Whisk 2¾ cups water, the grits, 1 teaspoon salt and a few grinds of pepper in a microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife; microwave until thickened, 8 minutes. Uncover and microwave until creamy, 4 to 5 more minutes. Whisk in the cheese. Cover and set aside. 2. Meanwhile, form the beef into four ¾-inch-thick patties. Heat a large cast-iron skillet over medium-high heat; sprinkle the skillet with 1 teaspoon salt. Add the patties and cook 4 to 5 minutes per side for medium doneness. Transfer to a plate and tent with foil. 3. Add the scallions and jalapeños to the skillet. Cook, stirring, until tender, 2 minutes. Add the kale; stir until wilted. Transfer to a bowl. 4. Wipe out the skillet. Add the butter and swirl to melt. Add the eggs and fry as desired; set on top of the burgers. Whisk the grits, adding hot water to loosen, if necessary. Divide among plates and top with the kale mixture and avocado salsa. Serve with the burgers.
1. Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain. 2. Meanwhile, season the turkey with the paprika, ½ teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate. 3. Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside. 4. Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, ¼ cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Per serving: Calories 703; Fat 37 g (Saturated 16 g); Cholesterol 346 mg; Sodium 1,596 mg; Carbohydrate 47 g; Fiber 7 g; Protein 49 g
Per serving: Calories 424; Fat 19 g (Saturated 8 g); Cholesterol 76 mg; Sodium 483 mg; Carbohydrate 28 g; Fiber 7 g; Protein 36 g
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Weeknight Cooking done in
25
minutes
LowCaLorie dinner
tilaPia-SEafood StEw
“GREEK Salad” PENNE
3 tablespoons extra-virgin olive oil 1 onion, chopped 1 stalk celery, thinly sliced 4 cloves garlic, thinly sliced 1 28-ounce can no-salt-added tomatoes, crushed by hand Kosher salt and freshly ground pepper ½ cup dry white wine ¼ to ½ teaspoon red pepper flakes 1½ pounds mussels, scrubbed and debearded 12 ounces tilapia, cut into 8 pieces 3 tablespoons chopped fresh parsley 4 slices ciabatta or country bread
Kosher salt 12 ounces penne pasta (preferably spinach-flavored) 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 yellow bell pepper, cut into ½-inch strips 1 15-ounce can chickpeas, drained and rinsed 4 cloves garlic, thinly sliced ¼ teaspoon red pepper flakes ½ cup pitted kalamata olives, rinsed and chopped 5 cups baby arugula (about 3 ounces) 1 tablespoon fresh oregano Freshly ground pepper ¾ cup crumbled feta cheese (about 3 ounces)
1. Heat 2½ tablespoons olive oil in a Dutch oven or large pot over medium-high heat. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the tomatoes, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until thickened, about 8 minutes. 2. Add ½ cup water, the wine and red pepper flakes to the pot and bring to a simmer. Add the mussels and tilapia; cover and cook until the mussels open and the tilapia is cooked through, about 5 minutes. (Discard any unopened mussels.) Season with salt and pepper. Gently stir in the parsley. 3. Meanwhile, preheat the broiler. Arrange the bread on a baking sheet and brush with the remaining ½ tablespoon olive oil. Broil until toasted, about 3 minutes. Serve with the seafood stew.
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain. 2. Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, garlic, red pepper flakes and ½ teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. 3. Add the olives, pasta and the reserved pasta cooking water to the pot; cook 1 minute. Remove from the heat and stir in the arugula and oregano until wilted. Season with salt and pepper. Top with the feta and drizzle with olive oil.
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
Per serving: Calories 396; Fat 15 g (Saturated 3 g); Cholesterol 63 mg; Sodium 831 mg; Carbohydrate 29 g; Fiber 3 g; Protein 32 g
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ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
Per serving: Calories 609; Fat 20 g (Saturated 5 g); Cholesterol 19 mg; Sodium 631 mg; Carbohydrate 85 g; Fiber 7 g; Protein 20 g
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Weeknight Cooking MUSHROOM FRITTATA WITH ENdIvE SALAd
LEMON-GARLIC PORK CHOPS WITH PARMESAN TATER TOTS
8 large eggs 3 tablespoons extra-virgin olive oil 8 ounces assorted mushrooms, sliced 2 tablespoons unsalted butter 1 bunch scallions, chopped ¼ cup chopped fresh parsley 2 tablespoons chopped fresh tarragon Kosher salt and freshly ground pepper ¾ cup grated gruyère cheese (about 3 ounces) 4 heads endive, sliced crosswise 3 Campari or other small vine-ripened tomatoes, chopped Juice of ½ lemon
1 pound frozen Tater Tots 2 tablespoons grated parmesan cheese Kosher salt and freshly ground pepper 12 ounces green beans, trimmed and halved 4 tablespoons unsalted butter Finely grated zest and juice of 1 lemon 2 tablespoons extra-virgin olive oil 4 ¾-inch-thick boneless center-cut pork chops (1½ pounds) 3 cloves garlic, finely chopped ½ cup low-sodium chicken broth
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1. Set a rack in the upper third of the oven; preheat to 450˚. Whisk the eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce the heat to medium. Add the butter, scallions, parsley, tarragon, ¼ teaspoon salt and a few grinds of pepper. Cook until the scallions are wilted, about 3 minutes. 2. Pour the beaten eggs into the skillet in an even layer and cook until they start browning, about 3 minutes; sprinkle with the cheese. Transfer the skillet to the oven and bake until set, about 5 minutes. 3. Meanwhile, combine the endive and tomatoes in a bowl. Add the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper. Toss and serve with the sliced frittata. Per serving: Calories 369; Fat 25 g (Saturated 11 g); Cholesterol 468 mg; Sodium 336 mg; Carbohydrate 15 g; Fiber 4 g; Protein 22 g
1. Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside. 2. Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm. 3. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest. 4. Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans. Per serving: Calories 648; Fat 39 g (Saturated 14 g); Cholesterol 140 mg; Sodium 658 mg; Carbohydrate 37 g; Fiber 6 g; Protein 44 g
LowCaLorie Dinner
Kids’ Meal
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Weeknight Cooking LowCaLorie Dinner
LowCaLorie Dinner
MIDDLE EASTERN RICE AND LENTILS
MEXICAN CHICKEN SALAD
2 cups shredded carrots (about 4) 2 tablespoons fresh lemon juice 2 teaspoons ground cumin Kosher salt and freshly ground black pepper ¼ cup extra-virgin olive oil 1 onion, halved and thinly sliced 2 cloves garlic, finely chopped ¼ teaspoon ground cinnamon ¼ teaspoon cayenne pepper 1¼ cups basmati rice 1 15-ounce can lentils, drained and rinsed ¾ cup low-fat plain Greek yogurt Chopped fresh cilantro, for topping
¼ red onion, thinly sliced 1 bunch cilantro, leaves picked 1 cup crumbled Cotija or feta cheese (about 4 ounces) ½ cup buttermilk Juice of 1 lime, plus wedges for serving 2 red jalapeño peppers, halved, seeded and thinly sliced Kosher salt 12 cups chopped mixed salad greens (such as romaine and watercress) 3 cups shredded rotisserie chicken breast (skin removed) 2 cups chopped peeled jicama ½ cup thinly sliced radishes 4 corn tortillas, warmed
1. Toss the carrots with the lemon juice, ¼ teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside. 2. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel–lined plate; set aside. 3. Add the garlic, cinnamon, cayenne and the remaining 1¾ teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and ¾ teaspoon salt. Add 2½ cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. 4. Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.
1. Put the red onion in a small bowl and cover with cold water; set aside at least 15 minutes. Meanwhile, make the dressing: Combine half each of the cilantro and cheese in a food processor or blender; add the buttermilk, lime juice and about one-quarter of the sliced jalapeños and puree. Season with salt. 2. Toss the salad greens with the remaining cilantro and half of the dressing in a large bowl. Drain the red onion and squeeze dry. Serve the salad topped with the onion, chicken, jicama, radishes and the remaining sliced jalapeños, cheese and dressing. Serve with tortillas and lime wedges.
ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Per serving: Calories 370; Fat 15 g (Saturated 7 g); Cholesterol 100 mg; Sodium 680 mg; Carbohydrate 35 g; Fiber 10 g; Protein 27 g
Per serving: Calories 454; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 654 mg; Carbohydrate 66 g; Fiber 11 g; Protein 14 g
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Weeknight Cooking
Easy Sides
RefRied pinto Beans
pepeRonata
Cook 3 sliced garlic cloves and ¼ teaspoon red pepper flakes in 2 tablespoons olive oil over medium heat, 1 minute. Add 1 pound stemmed baby bell peppers. Cook, stirring, 5 minutes. Add ½ cup water and 2 tablespoons balsamic vinegar. Cover and cook 10 minutes. Season with salt; top with chopped oregano.
Cook 4 chopped bacon slices and 1 chopped onion in olive oil over medium heat, 7 minutes. Add ½ cup chopped cilantro, 2 minced garlic cloves, 1 minced seeded jalapeño and ½ teaspoon each ground cumin, dried oregano and kosher salt. Cook, stirring, 5 minutes. Add two 14.5-ounce cans pinto beans (drained and rinsed) and 2½ cups water. Cook, mashing, 7 minutes. Stir in more cilantro and hot sauce.
ditalini and peas
Roasted CaRRots with pesto
Cook 1½ cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, ⅓ cup water and ¼ teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.
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Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425˚, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with ¼ cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.
Who Can Make Fried Rice Worthy of a Glorious Dinner Bell?
TM
CAN!
Weeknight Cooking
Hot Tips from Food Network Kitchen’s Katherine Alford:
Repackage your dinner. Put a spin on a favorite weeknight meal by serving it in lettuce cups. Try stir-fry, chicken salad, fajitas or taco filling. We put Asian pork and rice in lettuce leaves on page 98. Use large Bibb or Boston lettuce leaves for wrapping—they’re malleable but sturdy.
Try red jalape–os. Most shoppers default to green jalapeños, but you should give red ones a shot. Jalapeños turn from green to bright red on the vine, and as they do, their flavor changes, too: Red jalapeños are spicier but sweeter and slightly less harsh tasting than green ones. We used them in the sesame steak stir-fry on page 100 and the chicken salad on page 111.
Eat more mussels! Add mussels to your weeknight rotation: They’re healthful, inexpensive, and they cook in about 5 minutes. Just rinse under cold running water and rub the shells with a towel or bristle brush. If you see any hairlike “beards,” yank them toward the hinge of the shell to remove.
Pick the right tomato. Tomatoes aren’t in season yet (they’re best from summer to early fall), so in the meantime, go for smaller ones, like Campari or other vine-ripened cocktail tomatoes. They’re super sweet and not mealy at all.
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Think twice before you throw away your vegetable scraps—they’re often edible. Try adding green carrot tops to soup or turning them into pesto, like we did on page 112. Other ideas: Sauté beet greens for a quick side dish, add celery leaves to a salad or tuck fennel fronds into a sandwich.
mussels: shutterstock. carrots: alamy. tomatoes: Getty imaGes.
DonÕt toss your trimmings.
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Weekend Cooking Learn to use saffron, plan a colorful dinner and make a classic red sauce.
FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: MARINA MALCHIN.
photograph by CON
POULOS
Saffron gives these scones a golden glow. See page 134.
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Iron Chef Alex Guarnaschelli cooks up a beautiful spring dinner. con poulos
food styling: rebecca jurkevich; prop styling: marina malchin.
PhotograPhs by
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Weekend Cooking chilled cucumber soup with Fiery yogurt sauce ACTIVE: 20 min l TOTAL: 20 min (plus chilling) l SERVES: 4 to 6
FOR THE SOUP 1 English cucumber, sliced ½ inch thick Kosher salt and freshly ground pepper 1 teaspoon honey (optional) FOR THE SAUCE ½ small jalapeño or Scotch bonnet chile pepper, stemmed and thinly sliced into rounds (seeds and all) 1 teaspoon honey ½ teaspoon hot Spanish paprika ½ teaspoon ground cumin ½ cup plain whole-milk yogurt ½ teaspoon red wine vinegar Kosher salt 1 Kirby cucumber, cut into spears Juice of ½ lemon Freshly ground pepper
1. Make the soup: Put the English cucumber slices in a blender and add ¼ cup cold water. Blend on low speed until smooth (you don’t want to whip too much air into the soup). You may have to stop the blender to push the cucumbers down toward the blade. Season with salt, pepper and a touch of honey, if a little sweetness is needed. Transfer to a small bowl, then set it in a larger bowl filled with ice water to chill, about 3 hours. 2. Meanwhile, make the sauce: Combine the chile pepper, honey, paprika and cumin in a small bowl and mash well with the back of a spoon so the ingredients meld. (If you own a mortar and pestle, this is a great chance to pull it out.) Stir in the yogurt and vinegar. Season with salt. 3. Just before serving, drizzle the Kirby cucumber spears with the lemon juice and season with salt and pepper. Give the soup a final stir and pour into small glasses. Drizzle the yogurt sauce on top, garnish with the cucumber spears and serve immediately.
“I keep te skin o te cucumber because it deepens te flavo and colo of ti refreshing soup.”
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PEA SALAD with tArrAgon AnD PEA ShootS
FOR THE DRESSING 1 tablespoon dijon mustard 1 tablespoon fresh lemon juice 1½ teaspoons sherry vinegar ¼ teaspoon capers, roughly chopped, plus ½ teaspoon brine from the jar Kosher salt and freshly ground white pepper 3 tablespoons extra-virgin olive oil 4 sprigs tarragon, leaves chopped FOR THE SALAD Kosher salt Sugar ¾ pound sugar snap peas, strings removed ¾ pound snow peas, trimmed 1 cup shelled green peas Freshly ground white pepper ¼ cup pea shoots 1. Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning. 2. Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later). 3. Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander. 4. Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly. 5. Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.) 6. Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately.
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SOUp AnD SALAD RECIpES fROM Old-SchOOl cOmfOrt fOOd: the Way I learned tO cOOk. COpyRIghT © 2013 By ALEx gUARnASChELLI. By ARRAngEMEnT WITh CLARkSOn pOTTER/pUBLIShERS, A DIVISIOn Of RAnDOM hOUSE, LLC.
ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4 to 6
Weekend Cooking seared sCaLLOPs with ParsLey and sCaLLiOn PestO ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6
FOR THE PESTO Kosher salt 1 cup tightly packed fresh curly parsley leaves ¼ teaspoon sugar ¼ cup extra-virgin olive oil ½ cup thinly sliced scallions FOR THE VEGETABLES AND SCALLOPS 1 bunch thin asparagus, trimmed and cut into 2-inch pieces 3 tablespoons extra-virgin olive oil 16 medium dry diver sea scallops (about 1¼ pounds) Kosher salt and freshly ground pepper 1 pound small white button mushrooms, stemmed and thinly sliced 2 shallots, minced 2 cloves garlic, minced ¼ cup dry vermouth 1 lemon, halved 1. Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove
with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil. 2. Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside. 3. Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.) 4. Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside. 5. Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through. 6. Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.
-knon r e s e l a i “Thi
fo m of surf and t urf: sca
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D
Con poulos
ebi Mazar and Gabriele Corcos, the married stars of Cooking Channel’s Extra Virgin, practically have red sauce in their blood. But their ideas of what makes a delicious one couldn’t be more different. Gabriele grew up in Tuscany eating a simple sauce made with tomatoes from his family’s garden. Meanwhile, in New York City, Debi was eating her grandmother’s tomato sauce made with ground beef, sausage, carrots, sugar and tons of garlic. “She had a Sicilian boyfriend she wanted to impress,” Debi says. Years later, to impress Gabriele, Debi made her grandma’s recipe. “I learned from the horrified expression on his face that this wasn’t what he considered a sauce,” she says. Gabriele fed her his simple version and won her over. Now it’s the go-to pasta sauce for the whole family, including daughters Giulia, 8, and Evelina, 11. Says Gabriele, in his lovely Italian accent: “A fragrant bowl of pasta with red sauce is an act of the most sincere love.” Here’s their recipe for the classic and two other favorites.
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FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: MARINA MALCHIN. PORTRAIT: DAVID TSAY.
photographs by
RECIPES FROM Extra Virgin: rEcipEs and LoVE from our tuscan KitchEn. COPYRIGHT © 2014 BY GABRIELE CORCOS AND DEBI MAzAR. BY ARRANGEMENT wITH CLARKSON POTTER, A DIVISION OF RANDOM HOUSE, LLC.
Extra Virgin’s Debi Mazar and Gabriele Corcos make Italian red sauce three different ways.
Weekend Cooking
“When done right, a red sauce like this can make you feel alive,” Debi says.
ClassiC red sauCe
ACTIVE: 15 min l TOTAL: 55 min l SERVES: 4 to 6
1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil ⅓ red onion, medium-diced 3 cloves garlic, cut into chunks Pinch of red pepper flakes (optional) Kosher salt and freshly ground pepper 2 tablespoons torn fresh basil 1 pound penne or spaghetti, cooked until al dente 1. Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
2. Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and sauté 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you’d like to make the sauce spicy, add the red pepper flakes. 3. Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
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Weekend Cooking “Fake” sauce
ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 4 to 6
¼ cup extra-virgin olive oil ½ red onion, roughly chopped 1 carrot, roughly chopped 2 stalks celery, roughly chopped ⅓ cup red wine 1 28-ounce can whole peeled tomatoes 1 tablespoon finely chopped fresh parsley Kosher salt and freshly ground pepper 1 pound orecchiette or medium shells, cooked until al dente Shredded parmigiano-reggiano cheese, for serving 1. Heat the olive oil over medium-high heat in a large skillet. Add the onion, carrot and celery and cook 5 to 7 minutes, until the onion is soft and golden, just before caramelization. 2. Add the red wine and stir well. Reduce the heat slightly and simmer 5 minutes, or until the pungent smell of alcohol is gone. 3. Add the tomatoes and break them down roughly with a wooden spoon. Add the parsley and season with salt and pepper to taste. Stir well and cook over low heat 30 to 40 minutes, until the sauce thickens and the flavors blend. Toss with just-cooked pasta and serve with shredded parmigiano cheese.
“This sauce originated with farmers who wanted the body and heartiness of a meaty red sauce but couldn’t afford the meat,” Gabriele says. 130
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amatriciana SaUcE 1 2
ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4 to 6
28-ounce can whole peeled tomatoes tablespoons extra-virgin olive oil, plus more for serving ¼ pound guanciale or pancetta, diced 3 cloves garlic, chopped 1 teaspoon red pepper flakes 6 fresh basil leaves, torn Kosher salt and freshly ground pepper 1 pound bucatini or spaghetti, cooked until al dente 1 tablespoon finely chopped fresh parsley Grated parmigiano-reggiano or aged pecorino cheese, for serving
1. Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside. 2. Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and sauté 5 to 7 minutes, until golden brown. 3. Add the garlic and red pepper flakes and sauté 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.
Find these recipes and 117 more in Extra Virgin: Recipes and Love from Our Tuscan Kitchen ($32.50, Clarkson Potter).
Amatriciana is a spicy red sauce named for the Italian town of Amatrice. ÒI love itÑit has a nice porkiness,Ó Gabriele says.
Turkify is a trademark of Cargill Meat Solutions Corporation.
Weekend Cooking
FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: MARINA MALCHIN.
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of the spice cabinet: The reddish orange threads come from a flower that blooms for just a week or two every year. Each flower bears only three stigmas (threads), which must be painstakingly picked by hand. Harvesting saffron is so labor-intensive that producers charge a small fortune for it: Just a teaspoon or two can cost $10! We don’t spring for saffron often in our test kitchen, but when we do, we make sure we get our money’s worth. These four dishes show off saffron’s unique earthy flavor—and, of course, that awesome yellow color.
photographs by
con poulos
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Saffron Cream SConeS
ACTIVE: 30 min l TOTAL: 1½ hr l MAKES: 8 scones
1 ¼ ½ 3
cup heavy cream teaspoon lightly crumbled saffron threads teaspoon vanilla extract tablespoons golden raisins, dried currants or finely chopped dried apricots 2 teaspoons cream sherry, sweet wine or water 2 cups all-purpose flour ¼ cup granulated sugar 2½ teaspoons baking powder ½ teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving 1 tablespoon coarse sugar (optional) 1. Combine the heavy cream and safron in a small saucepan. Bring to a bare simmer over medium heat, then remove from the heat and transfer to a bowl; let stand, stirring often, 10 minutes. Transfer to the refrigerator and let cool, stirring occasionally, about 20 minutes; stir in the vanilla. Combine the raisins and sherry in a small bowl and microwave 45 seconds; set aside. 2. Preheat the oven to 400˚ and line a baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Work in the butter with your fingers until the mixture looks like coarse meal. Add the raisin mixture, then add the safron cream, reserving 1 tablespoon (with a few of the threads) for brushing. Mix with a wooden spoon to make a soft dough. 3. Turn the dough out onto the prepared baking sheet and form into a 7-inch round, about ¾ inch thick. Cut into 8 wedges and pull them about 1 inch apart. Brush with the reserved safron cream and sprinkle with the coarse sugar. 4. Bake until the scones are pufed and golden brown around the edges, 14 to 16 minutes. Transfer to a rack and let cool slightly. Serve with butter.
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Weekend Cooking Saffron Jewel rice
ACTIVE: 45 min l TOTAL: 45 min l SERVES: 6
½ teaspoon lightly crumbled saffron threads ⅓ cup sugar Kosher salt 2 wide strips orange zest, thinly sliced 1 carrot, shredded 4 tablespoons unsalted butter 1 small onion, finely chopped 1 cinnamon stick 3 green cardamom pods Small pinch of ground allspice Small pinch of ground cumin 2 cups basmati rice, rinsed well ⅓ cup pistachios ⅓ cup blanched almonds, roughly chopped ⅓ cup dried cranberries ¼ cup dried apricots, finely chopped 2 tablespoons chopped fresh parsley
1. Sprinkle the safron into ¼ cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside. 2. Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and ¾ teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes. 3. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared safron water; stir to combine, then transfer to a bowl and set aside for topping. 4. Uncover the rice and fluf with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining safron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.
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Saffron roaSted Cauliflower ¼ ½
cup extra-virgin olive oil teaspoon lightly crumbled saffron threads ¼ teaspoon coriander seeds, crushed 2 cloves garlic, smashed 1 shallot, chopped Kosher salt 1 head cauliflower, cut into florets Juice of ½ lemon Chopped fresh parsley, for topping
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ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4 to 6
1. Preheat the oven to 450˚. Heat the olive oil in a large ovenproof skillet over medium heat. Add the safron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and ⅓ cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes. 2. Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.
Weekend Cooking Roasted halibut with saffRon-fennel butteR
1. Combine 1 tablespoon butter and the safron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted safron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The safron butter will keep in the refrigerator for up to 2 weeks.) 2. Meanwhile, preheat the oven to 425˚. Toss the sliced fennel, garlic, the juice of ½ lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with ½ teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes. 3. Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining ½ lemon and season with salt and pepper. 4. Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of safron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.
ThIS PAgE, fOOd STyLIng: MAggIE RuggIERO; PROP STyLIng: PAIgE hICkS.
1 stick unsalted butter, at room temperature ½ teaspoon lightly crumbled saffron threads ¼ teaspoon fennel seeds Kosher salt and freshly ground pepper 1 small bulb fennel, trimmed, cored and thinly sliced, plus fennel fronds for topping 1 clove garlic, finely grated Juice of 1 lemon 2 tablespoons extra-virgin olive oil 2 cups yellow cherry or grape tomatoes, halved 4 8-ounce center-cut halibut fillets (skin-on)
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
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Weekend Cooking
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With some simple sauces and a few plating techniques, you can turn basic chicken and potatoes into a restaurant-style meal. PhotograPhs bY
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RYAN DAUSCH
roaST chicken breaST
Season 4 skinless, boneless chicken breasts with salt and pepper. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the chicken and cook until browned, 5 minutes. Flip the chicken, transfer the skillet to a 375˚ oven and roast until cooked through, about 8 more minutes.
roaSTed PoTaToeS
Toss 1¼ pounds quartered baby Yukon gold potatoes with 2 teaspoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast at 375˚, turning occasionally, until tender and golden, about 30 minutes.
FOOD STYLING: CYD RAFTUS MCDOWELL.
Pea-minT Sauce
Puree 2 cups thawed frozen peas in a blender with ½ cup fresh mint, ⅓ cup water, ¼ cup olive oil, ¼ teaspoon kosher salt and a few grinds of pepper. Use a pastry brush to paint strokes of the sauce on each plate. Arrange the chicken and potatoes on the plates; sprinkle with smoked paprika.
SPicY muSTard Sauce
aruGula PeSTo
TomaTo-Garlic cream
YoGurT-cilanTro oil
Whisk 3 tablespoons spicy brown mustard, ¼ cup ketchup, 1 tablespoon mayonnaise, 2 teaspoons each steak sauce and Worcestershire sauce, and a dash of hot sauce. Transfer to a squeeze bottle and squeeze dots of increasing size on each plate. Arrange the chicken and potatoes on the plates; garnish with sliced scallions.
Melt 1 tablespoon butter in a saucepan over medium heat; add 3 sliced garlic cloves and cook 3 minutes. Stir in 1 tablespoon white wine vinegar, 2 tablespoons tomato paste, 1½ cups heavy cream and ½ teaspoon kosher salt. Bring to a simmer and cook until reduced to 1 cup, about 10 minutes. Strain through a fine-mesh sieve, then transfer to a squeeze bottle; squeeze a zigzag onto each plate. Arrange the chicken and potatoes on the plates; garnish with chopped chives.
Puree 3 cups baby arugula in a blender with ⅓ cup grated parmesan, ¼ cup toasted pine nuts, ½ teaspoon grated lemon zest, 1 chopped garlic clove, ½ cup olive oil, 2 tablespoons water, ¼ teaspoon kosher salt and a few grinds of pepper. Use a pastry brush to paint a swipe of sauce on each plate. Arrange the chicken and potatoes on the plates; garnish with shaved parmesan.
Cook 1 bunch cilantro in boiling water, 10 seconds. Drain and cool in ice water. Puree the cilantro in a blender, slowly adding ¾ cup olive oil; season with salt. Strain through a fine-mesh sieve; set aside. Whisk 1 cup plain yogurt, 1 teaspoon ground cumin, ½ teaspoon ground coriander, 1 grated garlic clove, the juice of 1 lemon and ¼ teaspoon kosher salt. Use the back of a spoon to make swipes of yogurt sauce on each plate. Drizzle with the cilantro oil. Arrange the chicken and potatoes on the plates. May 2014
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steak tacos sizzling Ste INGREDIENTS
INSTRUCTIONS
Mission Soft Taco Super Soft Flour Tortillas 8 Teaspoon Olive Oil ½ Green Bell Peppers, thinly sliced 2 Red Onion, thinly sliced 1 ¼ inch thick long strips Skirt Steak or 1 lb. Flank Steak Small Jalapeños, minced 1-2 1 tbsp. Ground Cumin 1 tbsp. Chili Powder 1½ cups Corn cooked Tomatoes, seeded and chopped 2 Avocado, peeled and diced 1 2 tbsp. Cilantro, minced 1 tsp. Cider Vinegar 1 tsp. Vegetable Oil To taste Iodized Salt To taste Ground Black Pepper ®
1. Heat oil in large skillet over medium heat. Add bell pepper and onion, sauté until tender, about 5 minutes. Transfer to a bowl and reserve. 2. Add steak to skillet and cook until no longer pink, about 2 minutes. Add jalapeño, cumin, chili powder and salt and pepper to taste. Transfer to heated bowl and reserve. 3. In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil. Reserve. 4. Warm tortillas over gas flame or electric burner (or microwave per directions on package) until they begin to color. Transfer to a plate. 5. To serve, arrange the plate of warmed tortillas and the three reserved bowls, and have your family assemble tacos at the table. Enjoy with your favorite Mission® Chip and Dip products!
MISSION®, EAT INTERESTING® and THE AUTHENTIC TRADITION® are registered trademarks of Gruma Corporation, Irving, TX 75038. Gruma® is a registered trademark of Investigación de Tecnología Avanzada, S.A de C.V. ©2014 Gruma Corporation.
Party Time Make square margaritas. Then, celebrate Cinco de Mayo with salsas, snacks and more. PHOTOGRaPH By
RALPH SMITH
FOOD STYLING: KAREN EVANS.
Good Shot Margaritas are the official drink of pretty much every Cinco de Mayo party, but no one said you have to serve them in a glass. Try this edible version: Sprinkle two ¼-ounce packets of unflavored gelatin powder over ½ cup cold tequila in a bowl; set aside. Bring 2½ cups bottled margarita mix to a boil, pour it over the tequila-gelatin mixture and stir until the gelatin dissolves. Pour into an 8-inch-square pan and refrigerate until set, about 3 hours. Cut into small cubes; sprinkle with flaky sea salt right before serving.
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Spice up any party with these fun, fiery snacks. DAVID MALOSH
FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAOLA ANDREA.
photographs by
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Stuffed BaBy Bell PePPerS ACTIVE: 40 min l TOTAL: 50 min l MAKES: about 24
3 tablespoons extra-virgin olive oil 1 pound assorted baby bell peppers (about 24) 1 small onion, diced 1 poblano chile pepper, seeded and diced 3 cloves garlic, minced ½ teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon ancho chile powder 1 teaspoon chipotle chile powder Kosher salt ½ pound ground pork ¼ cup chopped fresh cilantro 3 ounces muenster cheese, diced (about ¾ cup) Lime wedges, for serving
1. Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate. 2. Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool. 3. Meanwhile, preheat the oven to 425˚. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuf 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stufed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.) 4. Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.
Shrimp-AvocAdo ToSTAdAS ACTIVE: 20 min l TOTAL: 50 min l MAKES: 12
2 dried ancho chile peppers, stemmed and seeded 3½ tablespoons fresh lime juice (from about 3 limes), plus wedges for serving 3 tablespoons vegetable oil, plus more for frying 1 large clove garlic, chopped ½ teaspoon dried oregano ¼ teaspoon ground cumin ½ teaspoon cayenne pepper Kosher salt 1½ pounds medium shrimp, peeled and deveined 12 corn tortillas 3 avocados 3 scallions, thinly sliced (white and green parts separated) 2 tablespoons chopped fresh cilantro Sour cream and diced tomato, for topping
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1. Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a bowl and cover with hot water; let sit 15 minutes. 2. Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1½ tablespoons lime juice, 1 tablespoon vegetable oil, the garlic, oregano, cumin and ¼ teaspoon each cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes. 3. Meanwhile, heat about ¼ inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, turning once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain. 4. Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1½ tablespoons lime juice, the remaining ¼ teaspoon cayenne pepper, the cilantro and ½ teaspoon salt. 5. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining ½ tablespoon lime juice. 6. Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.
tex-mex veggie platter
ACTIVE: 15 min l TOTAL: 15 min SERVES: 6 to 8
Kosher salt ¾ teaspoon chipotle chile powder ½ cup Mexican crema or sour cream ½ cup fresh cilantro 1 clove garlic, chopped 3 limes 2 mangoes, peeled and cut into sticks 1 small jicama, peeled and cut into sticks 1 bunch radishes, trimmed and halved (quartered if large) 1 large red bell pepper, cut into strips 1 English cucumber, sliced 1. Pulse ¼ cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside. 2. Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve. 3. Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.
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Double-Chile Queso Dip 1 2
ACTIVE: 20 min l TOTAL: 20 min l SERVES: 8
shallot, finely diced Campari or other small vine-ripened tomatoes, diced ¼ cup roughly chopped fresh cilantro 1 tablespoon unsalted butter 2 serrano chile peppers, thinly sliced into rounds 1 red jalapeño pepper, thinly sliced into rounds Kosher salt 1 tablespoon all-purpose flour 1 cup milk 1 cup grated pepper jack cheese (about 4 ounces) 1 cup grated American cheese (about 4 ounces) Tortilla chips, for serving
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1. Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside. 2. Melt the butter in a medium saucepan over medium heat. Add the remaining diced shallot, the serranos, jalapeño and ½ teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes. 3. Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro. Transfer to a bowl and top with the tomato mixture. Serve with chips.
Beef SkewerS with Cilantro ChimiChurri
ACTIVE: 15 min l TOTAL: 1 hr 15 min SERVES: 6 to 8
½ cup apple cider vinegar 2 tablespoons sugar Kosher salt 1 red onion, thinly sliced 1 bunch cilantro, roughly chopped 1 pound flank steak, trimmed 1 clove garlic 2 tablespoons red wine vinegar Juice of ½ lemon ½ teaspoon red pepper flakes ½ cup extra-virgin olive oil, plus more for brushing Freshly ground pepper 1. Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour. 2. Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about ⅛ inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill. 3. Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, ½ teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl. 4. Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.
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jose garces’ salsa roja
ACTIVE: 20 min l TOTAL: 30 min (plus chilling) MAKES: about 4 cups
4 beefsteak tomatoes, halved 1 small Spanish onion, halved 4 tomatillos, husked and rinsed 1 jalapeño pepper, stemmed 1 dried chile de árbol, stemmed 1 canned chipotle chile in adobo sauce 1 clove garlic, crushed 2 tablespoons chopped fresh cilantro Kosher salt 1. Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeño. Broil until charred, about 5 minutes. Let cool slightly. 2. Meanwhile, cook the chile de árbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute. 3. Combine the tomatoes, onion, tomatillos, jalapeño, chile de árbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.
sa is l a s y ic p s , t s u “This rob so the e r o f e b y a d e best made th me together.” o rich flavors c 150
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photographS by
christopher testani
FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS. RECIPE FROM THE LATIN ROAD HOME. COPYRIGHT © 2012 BY JOSE GARCES. BY ARRANGEMENT WITH LAKE ISLE PRESS.
Pick a color: Food Network stars make salsas in red, green and yellow.
“This is a straightforwa r ‘cutting board d ’– style salsa w it a good balance h of tomatoes, chiles and onio ns.”
alton brown’s salsa with ancho chiles ACTIVE: 20 min l TOTAL: 20 min (plus chilling) MAKES: about 4 cups
4
jalapeño peppers (2 seeded and minced, 2 whole) 6 Roma tomatoes, chopped 4 cloves garlic, minced 1 red bell pepper, finely diced ½ red onion, finely chopped 2 dried ancho chile peppers, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil Juice of 1 lime Chili powder, salt and pepper, to taste Chopped fresh cilantro, parsley or scallions, to taste 1. Preheat the broiler. Roast the 2 whole jalapeños in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapeños. 2. In a bowl, combine the jalapeños with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.
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marcela valladolid’s roasted tomatillo and apple salsa
ACTIVE: 15 min l TOTAL: 40 min l MAKES: about 4 cups
1
pound tomatillos (about 12), husked and rinsed 2 Granny Smith apples, quartered 2 cloves garlic, unpeeled ½ white onion 2 jalapeño peppers, stemmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper ½ cup chopped fresh cilantro
“if you like more spice, Add a serrano chile to this salsa.” aarÓn sÁnchez’s mexican avocado salsa ACTIVE: 15 min l TOTAL: 15 min MAKES: about 4 cups
2 3
ripe hass avocados tomatillos, husked, rinsed and diced (about 1 cup) ¼ cup chopped sweet onion 3 tablespoons chopped fresh cilantro 1 jalapeño pepper, finely chopped 2 tablespoons fresh lime juice Kosher salt and freshly ground pepper 1. Cut lengthwise around the middle of the avocados, then twist to separate the halves. Remove the pits by striking them with a knife blade, then scoop out the flesh with a spoon and dice. 2. Combine the avocados, tomatillos, onion, cilantro, jalapeño, lime juice, ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl and gently mix.
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1. Preheat the oven to 350˚. Place the tomatillos, apples, garlic, onion and jalapeños on a baking sheet; toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Let the roasted vegetable mixture cool to room temperature. 2. Puree the roasted vegetable mixture and cilantro in a blender until smooth. Add 2 to 3 tablespoons water to loosen, if needed. Season with salt and pepper.
bobby flay’s Grilled PineaPPle–Jicama salsa ACTIVE: 20 min l TOTAL: 20 min MAKES: about 4 cups
only t o n — e l p p a e in p “I love grilledut in a relish like this.” in dessert, b
small pineapple, peeled, cored and sliced into ½-inch-thick rings 1 red bell pepper 1 tablespoon canola oil ½ small jicama, peeled and finely diced 1 small red onion, finely chopped 2 red chile peppers (such as Thai bird or Fresno), stemmed and finely diced 3 tablespoons rice vinegar 2 tablespoons extra-virgin olive oil 3 tablespoons finely chopped fresh basil Kosher salt and freshly ground pepper
CORN SALSA RECIPE FROM HOME COOKING WITH TRISHA YEARWOOD. COPYRIGHT © 2013 BY TRISHA YEARWOOD. BY ARRANGEMENT WITH CLARKSON POTTER, A DIVISION OF RANDOM HOUSE, LLC.
½
1. Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes. 2. Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.
Trisha yearwood’s corn salsa
ACTIVE: 15 min l TOTAL: 15 min (plus chilling) MAKES: about 5 cups
1 15-ounce can yellow corn, drained 1 15-ounce can white corn, drained 1 4-ounce can chopped green chiles, drained 1 2.5-ounce can sliced black olives, drained 4 scallions, finely chopped 2 tomatoes, finely chopped 2 jalapeño peppers, seeded and chopped 3 tablespoons white vinegar ⅓ cup olive oil Kosher salt 1 tablespoon finely chopped fresh cilantro
eringly t a w h t u o m is “this salsa y to make.” good and eas
1. Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapeños, vinegar, olive oil and ¼ teaspoon salt in a medium bowl. Chill at least 1 hour. 2. Just before serving, add the cilantro to the salsa. may 2014
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50 Party
Punches Make a big batch for your next bash. PHOTOGRaPHS by
Kana OKada
31 White No.
Sangria
Mix one 750-ml bottle white wine, 3 cups ginger ale, 2 sliced peaches, ½ cup each sugar, vodka and elderflower liqueur, and 2 pints raspberries in a punch bowl. Add 2 cups assorted sliced fruit (such as plums, oranges and apples). Let sit 2 hours; stir. Serve over ice.
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45 Mai Tai No.
Freeze 4 cups pineapple juice and 2 cups chopped pineapple in a ring mold. Mix 2 cups pineapple juice, 1½ cups each white and dark rum, and ¾ cup each lime juice, curaçao and amaretto in a punch bowl. Add the ice ring and some maraschino cherries.
FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAMELA DUNCAN SILVER.
Don’t dilute your punch with ice cubes; instead, freeze water or juice in a ring mold (a Bundt pan works great) or a bowl.
50 Watermelon-Lime No.
Cube 1 medium seedless watermelon; freeze half of the cubes. Puree the remaining cubed watermelon, then strain into a punch bowl. Add 2 cups vodka, 1¼ cups lime juice and ½ cup elderflower liqueur. Add the frozen watermelon cubes, some mint leaves and lime slices.
1 Cantaloupe No.
Scoop ½ cantaloupe into balls and freeze. Puree 1 cubed cantaloupe, ¼ cup honey and 2 tablespoons lime juice. Strain into a punch bowl; skim of the foam. Add 1 liter seltzer and the frozen cantaloupe balls.
7 Strawberry No.
lemonade Toss 1 pound halved strawberries with 1¼ cups sugar and 2 teaspoons vanilla in a bowl; let sit 30 minutes. Puree half of the strawberry mixture with 1½ cups lemon juice; combine with 6 cups water in a punch bowl. Add the remaining berries. Serve over ice.
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33 GrapefruitNo.
Prosecco
Freeze 4 cups cranberry juice in ice cube trays. Mix 1 liter ginger ale, 2 cups grapefruit juice and ½ cup each sugar and lime juice in a punch bowl. Add one 750-ml bottle prosecco and the cranberry ice cubes.
36 Limoncello No.
Mix one 750-ml bottle limoncello, 6 cups seltzer, 2 cups ginger ale and ½ cup lemon juice in a punch bowl. Add some lemon slices. Serve over ice.
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50 Party
Punches PhotograPhs by
Kana OKada
No.
5
50 Party Punches
VIRGIN PUNCHES 1. Cantaloupe Scoop ½ cantaloupe into balls and freeze. Puree 1 cubed cantaloupe, ¼ cup honey and 2 tablespoons lime juice. Strain into a punch bowl; skim of the foam. Add 1 liter seltzer and the frozen cantaloupe balls.
FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAMELA DUNCAN SILVER.
2. Guava–Passion Fruit Mix two 13.5-ounce cans unsweetened coconut milk with 1 cup each sugar and water; freeze in a ring mold. Mix 4 cups each guava nectar, passion fruit nectar and orange juice in a punch bowl. Add the ice ring and some diced mangoes.
6. Blood Orange Mix three 11-ounce cans blood orange soda and 4 cups grapefruit juice in a punch bowl. Add some orange slices. Serve over ice.
7. Strawberry Lemonade Toss 1 pound halved strawberries with 1¼ cups sugar and 2 teaspoons vanilla in a bowl; let sit 30 minutes. Puree half of the strawberry mixture with 1½ cups lemon juice; combine with 6 cups water in a punch bowl. You’ll need a Add the remaining berries. 5-to-6-quart bowl Serve over ice.
for these punches. Each serves about 12.
3. Honeydew-Tapioca Simmer 1 cup pearl tapioca in 6 cups water until soft, 40 minutes. Drain and add to a punch bowl. Stir in three 13.5-ounce cans unsweetened coconut milk and 1½ cups sugar. Cube 1 large honeydew melon; puree half of the melon with 3 cups water and add to the bowl. Chill. Add the remaining honeydew cubes. Serve over ice. 4. Tropical Scoop 1 pint each lime and mango sorbet into a ring mold; add 1 cup maraschino cherries, top with 1 cup coconut water and freeze. Mix 3 cups each orange juice, pineapple juice, coconut water and lemon-lime soda in a punch bowl. Add the sorbet ring, some mint sprigs and 1 thinly sliced lime. 5. Virgin Sangria Mix 4 cups hot strong hibiscus tea with ½ cup sugar and 6 crushed juniper berries; let cool. Combine in a punch bowl with 4 cups assorted sliced fruit (such as apples, oranges and kiwis) and 2 cups each orange juice and lemon-lime soda. Serve over ice.
8. Strawberry-Rhubarb Freeze halved strawberries in ice cube trays with water. Simmer 1½ pounds chopped rhubarb, 6 cups water and ¾ cup sugar over medium heat until very tender, 25 minutes. Let cool, then strain the syrup into a punch bowl. Add 2 cups each seltzer and ginger ale and the strawberry ice cubes. 9. Cran-Strawberry Puree 6 cups cubed seedless watermelon; strain and freeze in a ring mold. Mix 4 cups sliced strawberries, 2 cups each cranberry juice and lemon-lime soda, and 3 thinly sliced apples in a punch bowl. Add the ice ring. 10. Raspberry-Basil Limeade Freeze 4 cups water with 1 pint raspberries and 1 cup basil leaves in a ring mold. Simmer 10 cups water, 4 cups basil leaves and 1¾ cups sugar over medium heat, 10 minutes. Let cool, then strain the syrup into a punch bowl. Add ½ cup lime juice and the ice ring. 11. Blueberry-Mint Limeade Make Raspberry-Basil Limeade (No. 10), replacing the raspberries with blueberries and the basil with mint.
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50 Party Punches
12. Cherry-Vanilla Limeade Freeze 4 cups water and 1 sliced lime in a ring mold. Mix 6 cups cream soda, 1¼ cups each lime juice, cherry juice and water, and ½ cup sugar in a punch bowl. Add the ice ring. 13. Spicy Ginger-Lime Simmer 7 cups water and 2 cups sliced ginger over mediumlow heat, 20 minutes. Let cool, then strain into a punch bowl. Add 3 cups each ginger beer and lemon-lime soda, and some crystallized ginger and lime slices. Serve over ice. 14. Cucumber-Pineapple Puree 6 cups chopped pineapple, 6 sliced celery stalks, 1 chopped peeled seedless cucumber, 1 cup each water and sugar, and ½ cup lime juice in batches. Strain into a punch bowl; skim of the foam. Add some sliced cucumbers. Serve over ice. 15. Mint-Honey Freeze 4 cups water and 1 cup mint leaves in a ring mold. Bring 10 cups water, 4 cups mint sprigs and ¾ cup honey to a boil. Remove from the heat and let stand 20 minutes. Strain into a punch bowl. Chill. Add 2 tablespoons lemon juice and the ice ring. 16. Pomegranate–Green Tea Mix 8 cups hot strong green tea with ½ cup sugar; let cool. Combine in a punch bowl with 4 cups pomegranate juice. Serve over ice. 17. Peach Iced Tea Freeze 3 cups water and 1 pound frozen peaches in a ring mold. Mix 5 cups each chilled strong black tea and peach nectar in a punch bowl. Add the ice ring. 18. Horchata Pulse 4 cups water, 1 cup uncooked white rice, ½ cup sugar, ⅓ cup milk, 2 teaspoons vanilla and ½ teaspoon ground cinnamon in a blender just until the rice is chopped, 1 minute. Chill overnight. Strain into a punch bowl. Add 5 cups cubed cantaloupe and 1 cup toasted pecans. Serve over ice.
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19. Cherry–Root Beer Float Arrange 12 maraschino cherries in a ring mold. Scoop 1½ quarts softened vanilla ice cream into the mold and smooth the top; freeze. Mix 2 liters root beer and ¾ cup grenadine in a punch bowl. Add the ice cream ring and more cherries. 20. Shirley Temple Mix 2 liters lemon-lime soda with 2 cups cherry juice, ½ cup grenadine and one 10-ounce jar maraschino cherries with their juice in a punch bowl. Serve over ice. 21. Cherry Cola Make Shirley Temple Punch (No. 20), using cola instead of lemon-lime soda. 22. Apple-Grape Mix 6 cups lemon-lime soda, 4 cups grape juice, 2 cups apple juice and ¼ cup lime juice in a punch bowl. Serve over ice. 23. Sparkling Apple Freeze 4 cups apple juice and 1 thinly sliced apple in a ring mold. Pour two 750-ml bottles sparkling apple cider into a punch bowl. Add the ice ring. 24. Pineapple-Pomegranate Mix 6 cups pineapple juice, 3 cups lemon-lime soda and 1 cup pomegranate juice in a punch bowl. Add some pomegranate seeds. Serve over ice. 25. Sparkling Flowers Freeze 4 cups water and 10 to 12 edible flowers in a ring mold. Mix one 750-ml bottle sparkling apple cider and 4 cups white grape juice in a punch bowl. Add the ice ring. 26. Lily Pad Freeze 4 cups water and 8 gummy frogs in a ring mold. Mix 1 liter lemon-lime soda, 3 cups cranberry juice and 1 cup each grape juice and blackberries in a punch bowl. Add the ice ring.
50 Party Punches
Boozy PUNCHES 27. Bloody Mary Puree 6 cups chopped celery with ¾ cup lemon juice; strain into a punch bowl. Add 8 cups tomato juice, 2 cups vodka, 2 tablespoons each horseradish, Worcestershire sauce and hot sauce, and ¼ teaspoon smoked paprika. Add some lemon slices and celery leaves. Serve over ice. 28. Spicy Strawberry Toss 1 pound chopped strawberries with 1¼ cups sugar in a bowl; let sit 30 minutes. Puree half of the strawberry mixture with 1½ cups lemon juice; combine with 4 cups water and 2 cups pepper-flavored vodka in a punch bowl. Add the remaining berries. Serve over ice. 29. Raspberry-Wine Freeze 4 cups water and 2 sliced oranges in a ring mold. Simmer one 750-ml bottle red wine, 3 cups water, 2 cups sugar, two 10-ounce packages frozen raspberries, ½ cup each orange juice, lemon juice and Chambord (or other raspberry liqueur), 2 cinnamon sticks and 1½ teaspoons vanilla over medium heat, 15 minutes. Let cool; strain into a punch bowl. Add 6 cups seltzer, 1 pint fresh raspberries and the ice ring. 30. Red Sangria Mix one 750-ml bottle red wine, 1½ cups each orange juice, pomegranate juice and lemon-lime soda, and ¾ cup rum in a punch bowl. Add 3 sliced plums, 2 sliced oranges and 1 sliced green apple. Let sit 2 hours. Serve over ice. 31. White Sangria Mix one 750-ml bottle white wine, 3 cups ginger ale, 2 sliced peaches, ½ cup each sugar, vodka and elderflower liqueur, and 2 pints raspberries in a punch bowl. Add 2 cups assorted sliced fruit (such as plums, oranges and apples). Let sit 2 hours; stir. Serve over ice.
32. Mango-Peach Sangria Freeze 3 cups water and 1 pound frozen peaches in a ring mold. Mix one 750-ml bottle white wine, 4 cups mango nectar, 1 liter lemon-lime soda, 1½ cups each white rum and peach-flavored vodka, 1 cup orange juice and ¼ cup each lemon juice and lime juice in a punch bowl. Add the ice ring. 33. Grapefruit-Prosecco Freeze 4 cups cranberry juice in ice cube trays. Mix 1 liter ginger ale, 2 cups grapefruit juice and ½ cup each sugar and lime juice in a punch bowl. Add one 750-ml bottle prosecco and the cranberry ice cubes. 34. Cantaloupe Sangria Cube 1 cantaloupe and freeze 1 hour. Puree 3 cups of the frozen cantaloupe with 1 cup ginger ale, 2 slices peeled ginger and ½ cup each sugar and lime juice. Transfer to a punch bowl. Puree the remaining frozen cantaloupe with 3 cups ginger ale in batches; add to the bowl along with one 750-ml bottle white wine. Serve over ice. 35. Pineapple Margarita Simmer ½ cup each water and sugar until the sugar dissolves; let cool. Combine in a punch bowl with one 750-ml bottle white wine, 2 cups each tequila and pineapple juice, and ½ cup each lime juice and orange juice. Chill. Add 3 cups seltzer and some lime slices. Serve over ice. 36. Limoncello Mix one 750-ml bottle limoncello, 6 cups seltzer, 2 cups ginger ale and ½ cup lemon juice in a punch bowl. Add some lemon slices. Serve over ice. 37. Raspberry-Rum Lemonade Muddle the zest of 4 lemons (in wide strips) with 1 pint raspberries and ½ cup sugar. Transfer to a punch bowl and add 2 cups lemon juice, 1½ cups dark rum, 1 cup raspberries and some lemon slices. Add 2 cups sparkling wine. Serve over ice.
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50 Party Punches
38. Beer-Lemonade Freeze 1½ cups lemonade, one 12-ounce bottle beer and 2 sliced lemons in a ring mold. Mix three 12-ounce bottles beer, 4¼ cups lemonade and 1½ cups bourbon in a punch bowl. Add the ice ring. 39. Stout Float Scoop 2 pints softened vanilla ice cream into a ring mold and smooth the top; freeze. Whisk two 12-ounce bottles chocolate stout beer, one 14-ounce can sweetened condensed milk and ¾ cup sugar in a punch bowl. Add 6 cups cream soda and the ice cream ring. 40. Bourbon Slush Mix 1 quart milk, 1½ cups bourbon, 1 cup each confectioners’ sugar and cream, and 1 tablespoon vanilla in a baking dish. Freeze until slushy, 4 hours; transfer to a punch bowl. Dust with nutmeg. 41. Brandy-Peach Mix 5 cups water, 1 cup brandy, ¾ cup dark rum, ⅔ cup lemon juice, ½ cup peach-flavored vodka and 1½ cups sugar in a punch bowl. Serve over ice. 42. Spiked Sweet Tea Simmer 1½ cups each sugar and water until the sugar dissolves; let cool. Mix 8 cups chilled strong black tea, 1 cup each lemon juice and bourbon, and the syrup in a punch bowl. Add some lemon slices. Serve over ice. 43. Coconut Mix two 13.5-ounce cans unsweetened coconut milk and 1 cup each sugar and water; freeze in a ring mold. Mix 1 liter ginger ale, 4 cups each guava nectar, passion fruit nectar and orange juice, and 2 cups coconut rum in a punch bowl. Add the ice ring and some diced mangoes. 44. Spicy Passion Fruit Freeze 4 cups water and 1 sliced jalapeño in a ring mold. Mix 3½ cups each water and lemon-lime soda, 2 cups passion fruit puree, 1½ cups each sugar and tequila, and ¼ cup lime juice in a punch bowl. Add the ice ring.
45. Mai Tai Freeze 4 cups pineapple juice and 2 cups chopped pineapple in a ring mold. Mix 2 cups pineapple juice, 1½ cups each white and dark rum, and ¾ cup each lime juice, curaçao and amaretto in a punch bowl. Add the ice ring and some maraschino cherries. 46. Pineapple-Rum Freeze 4 cups chopped pineapple. Mix 1½ cups dark rum, 1 cup each orange juice and pineapple juice, ½ cup lemon juice and ⅓ cup each sugar and grenadine in a punch bowl. Add the frozen pineapple and some mint leaves. 47. Tangerine-Ginger Mix 6 cups tangerine juice, two 12-ounce bottles ginger beer and 1½ cups Cointreau (or other orange liqueur) in a punch bowl. Add some tangerine and lemon slices. Serve over ice. 48. Lychee Combine 3 cups lychee nectar, one 20-ounce can lychees (drained) and 2 cups each cranberry juice and vodka in a punch bowl. Serve over ice. 49. Blackberry-Lime Toss 6 cups blackberries with 1 cup sugar in a bowl; let sit 30 minutes. Puree half of the blackberry mixture with ½ cup lime juice and ½ teaspoon bitters. Transfer to a punch bowl along with 1 liter each ginger ale and seltzer, 1½ cups gin and the remaining blackberry mixture. Serve over ice. 50. Watermelon-Lime Cube 1 medium seedless watermelon; freeze half of the cubes. Puree the remaining cubed watermelon, then strain into a punch bowl. Add 2 cups vodka, 1¼ cups lime juice and ½ cup elderflower liqueur. Add the frozen watermelon cubes, some mint leaves and lime slices.
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serving suggestion
©2014 Copyright MegaMex Foods, LLC
Authentically Mexican. Remarkably easy.
HERDEZ® Mexican Cooking Sauces. Creating authentic Mexican recipes is simple and quick. HERDEZTraditions.com. Try the many other great products from our family, too.
CAKE
Mex Everyone will line up for a slice of this piñata! photoGraphs By
Andrew Purcell
Don’t take a whack at this guy: He’s dessert! To make the edible donkey, we stacked chocolate loaves for the body and attached ice cream cones for the legs, ears and snout. Then we covered the whole thing with brightly colored coconut to give it that classic shaggy look. Turn the page for the how-to.
PIÑATA CAKE
fOOd STyLIng: kAREn TACk.
ACTIVE: 1 hr l TOTAL: 2 hr 20 min SERVES: 10 to 12
Cooking spray 2 16-to-18-ounce boxes chocolate cake mix (plus required ingredients) 7 wafer ice cream cones 2 16-ounce tubs vanilla frosting 3 7-ounce bags shredded sweetened coconut Gel or neon food coloring (purple, yellow, blue, orange and pink) Black icing, for decorating may 2014
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How To Make the Piñata Cake
1
2
Preheat the oven to 325˚. Coat two 9-by-5-inch loaf pans with cooking spray; line with parchment, leaving an overhang. Prepare the cake mixes as directed. Fill the pans about two-thirds of the way with batter (you’ ll have a little left over).
4
5
Trim the bottoms of the 2 remaining cones with a serrated knife to make pointed ears.
7
Cut the cake with the baked-in cone in half to form the head (you won’t need the other half). Set cut-side down. Use frosting to attach the “ears” to the top of the head; transfer to the freezer.
8
Remove the cake with legs from the freezer. Cover the cones with frosting and press purple coconut around them. Frost half of the body as shown and cover with yellow coconut.
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Bake the cakes 45 minutes, then remove 1 cake from the oven and insert the top ½ inch of an ice cream cone 1½ inches from an end as shown. Continue baking both cakes 10 to 15 more minutes. Let cool, then lift out of the pans.
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Invert the cake so it stands on the cone legs. Frost the rest of the body and cover with blue coconut on the sides and orange coconut on the top, leaving a square bare as shown. Return to the freezer.
3 Use a serrated knife to trim the domed top of the cake without the cone; set trimmed-side down on a work surface. Use frosting to attach 4 ice cream cones to the 4 corners for legs. Transfer to the freezer.
6 Divide the coconut among 5 zip-top bags. Add a few drops of food coloring to each bag, then shake and massage to mix. Add more food coloring as needed until the colors are bright.
9 Frost the head, ears and snout; cover with stripes of purple, blue, pink and yellow coconut. Place on top of the body as shown. Use the remaining white frosting and the black icing to make eyes and nostrils.
10 0 P E R C E N T
PURE
UNLIKE OTHERS
10 0 P E R C E N T
NATURAL NOTHING ELSE ADDED
On the Road Try a new kind of taco shell. Then, find the tastiest taco in every state. PHOTOGRaPH By
RALPH SMITH
Brookly n
FOOD STYLING: KAREN EVANS.
Out of Its Shell While searching for the best taco in every state (page 164), we noticed an odd trend: Taco joints across the country, including Taco Bell, are replacing normal taco shells with, of all things, waffles. We found waffles stuffed with chicken, avocado and salsa in Brooklyn (waffleandwolf.com), Belgian waffle tacos in Santa Monica (bruswiffle.com) and chicken-stuffed pizzelle (call them crunchy waffles) in Park City, UT (The Farm, canyonsresort .com). Taco Bell’s contribution: a sausage-and-egg waffle taco on the breakfast menu.
This savory waffle from Brooklyn is made with cornbread and jalapeño. May 2014
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On the Road
Visit some of these taco spots on Cooking Channel’s Taco Trip, hosted by Aarón Sánchez, 8 p.m. Sunday, April 27. Spicy BBQ Pork Taco at Agave Grill in Hartford, CT
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50
states y t if f
tacos
During our search for America’s tastiest tacos, we discovered that chefs will stuff anything into a tortilla: mac and cheese, hearts of palm, octopus. Our taco team tried hundreds of them to come up with this list of the best taco in every state (and D.C., too!). Wherever you are, these picks are worth the trip.
▲
find a Turn to you! ear taco n
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Grilled Catfish Taco
ARizonA
ARKAnSAS
Kowaliga Restaurant, Alexander City
Copper River Salmon Taco
AlASKA
el Güero Canelo, Tucson
local lime, little Rock
baja Taco, Cordova
This classic Southern taco is the best reason to visit Kowaliga. Another: Hank Williams penned “Kaw-Liga” about a wooden Indian that once held court here. $5; 295 Kowaliga Marina Rd.; kowaligarestaurant.com
The salmon here is as fresh as you can get—it’s caught nearby and served on a tortilla smothered with salsa, chipotle mayo and shredded cabbage. $5.25; 1 Harbor Loop Rd.; bajatacoak.com
Hot dogs are the specialty of the house here, but the carne asada tacos are the reason lunch lines wrap around the restaurant. You get to top them yourself with veggies, avocado crema and three kinds of salsa. $2; multiple locations; elguerocanelo.com
These little winners are proof that a tiny taco can be big on flavor. They’re packed with a mix of chorizo, caramelized pineapple and jack cheese—and each one is gone in two bites. $10.50 for three; 17815 Chenal Pkwy.; locallimetaco.com
CAlifoRniA
ColoRAdo
Short Rib Taco
Pork belly Taco
Kogi bbQ, los Angeles
Pinche Tacos, denver
Mention “Korean tacos” in Los Angeles and locals will lead you here: Chef Roy Choi’s caramelized short rib taco topped with chili-soy slaw started a citywide Korean taco trend in 2008. $2.29; multiple locations; kogibbq.com
Visitors drive from several towns away to dig into this pork belly taco: a thick slice braised in orange juice and vinegar, served with candied garlic and a side of dipping jus. $3.50; two locations; tacostequilawhiskey.com
ConneCTiCuT
delAwARe
Spicy bbQ Pork Taco
Tacos de Pescado
Agave Grill, Hartford
You can order these blue corn tortillas with all sorts of fillings, but barbecue pork is the most loved. Fans say the tacos are as close to Mexican street food as you can find in Connecticut. $11 for two; 100 Allyn St.; agavect.com
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Carne Asada Taco
l
el dorado Restaurant, Rehoboth beach Mahi mahi is called dorado in Spanish, and that’s the filling of the most popular taco here: The fish is beer-battered and topped with a mayo sauce and cabbage. $3.75; 18766 John J. Williams Hwy.; eldoradorehoboth.com
may 2014
floRidA
fried Chicken Taco Huahua’s Taqueria, miami beach
Even past midnight, crowds form at this hot spot for the fried chicken taco with jalapeño cornbread croutons. $3.99; 1211 Lincoln Rd.; huahuastaco.com
Chorizo Taco
main PHOTOS: CHRiSTOPHER TESTani; FOOD STYLinG: JamiE Kimm; PROP STYLinG: PaiGE HiCKS. aL: RuSSELL LanDS. aK: anDRa DOLL. aZ: BRinK mEDia. aR: aRSHia KaHn. Ca: ERiC SHin.
AlAbAmA
On the Road
georgia
Mac Daddy Taco
Bad Dog Taqueria, atlanta
HI: dustIn Hara. IL: naomI ezquIveL. In: amy drentLaw-rose.
Get here early! Chefs make only about 75 of these off-the-menu tacos daily. They’re strange but great: tomato-corn tortillas stuffed with four-cheese pasta. $9; 1579 N. Decatur Rd.; baddogtaco.com
iDaho
illiNoiS
Crooked Fence Barrelhouse, garden City
Birrieria Zaragoza, Chicago
Surf N Turf Tacos, honolulu You wouldn’t think to put sushi fillings inside a taco, but it’s a smart move: Tempura shrimp and spicy tuna are even better topped with pico de gallo in a corn shell. $5; two locations; surfnturftacos.com
This unusual taco is a hit with Idaho’s Irish population. Chefs serve traditional corned beef in a not-so-traditional way: beer-braised, on a corn tortilla. $9 for two; 5181 Glenwood St.; cfbarrelhouse.com
hawaii
Spicy ahi Tempura Shrimp Taco
Corned Beef Taco
iNDiaNa
Birria
Skirt Steak Taco
The menu proves just how much regulars love birria, slowroasted, mole-marinated goat: It’s one of the few things sold here. Place an order and you’ll get a side of tortillas to build your own tacos. $10.50; 4852 S. Pulaski Rd.; 773-523-3700
All of the dishes at this fusion taqueria are Asian-inspired, and this one is the tastiest: curryand-citrus skirt steak topped with avocado crema and fresh herbs. $3; 927 E. Westfield Blvd.; lachinitapoblana.com
la Chinita Poblana, indianapolis
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On the Road
KanSaS
KenTuCKy
LouiSiana
Holy molé taco truck, Louisville
Pho Bistreaux, new orleans
Tasty Tacos, Statewide
Buena Terra Taco
Taco Republic, Kansas City
Soft Shell Crab Taco
The Tasty Tacos chain has been around for 53 years, and this deep-fried beef taco— created by the owner’s grandmother—has been a Hawkeye State favorite for decades. $2.95; tastytacos.com
You won’t have trouble finding Taco Republic—it’s in a former gas station. The popular veggie taco is an Argentinian specialty: fried hearts of palm with a mayo-ketchup sauce and avocado. $2.95; 500 County Line Rd.; eattacorepublic.com
These aren’t your everyday seafood tacos: Fried soft shell crab and kimchi are served in two steamed corn tortillas and drizzled with chipotle mayo. $5; Twitter for location: @HolyMoleTruck
maine
maRyLand
maSSaCHuSeTTS
Puerto nuevo Langosta Taco
Tilapia Taco
Tortilleria Sinaloa, Baltimore
Lobster gets extra-special treatment here: It’s steamed in beer, sautéed in duck fat and served in its shell next to corn tortillas. $12; 505 Fore St.; zapotecarestaurant.com
This spot is known for its homemade tortillas—the staff cranks out thousands daily. Regulars love them even more when they’re stuffed with Old Bay–seasoned tilapia. $5; 1716 Eastern Ave.; tortilleria-sinaloa.com
Zapoteca Restaurante y Tequileria, Portland
minneSoTa
miSSiSSiPPi
Squash and Shiitake mushroom Taco
Carne el Cerdo Taco Babalu Tacos & Tapas, Jackson
world Street Kitchen, minneapolis
Locals named the menu here “Most Innovative” in the weekly paper. A case in point: this pork belly taco with citrus-chipotle barbecue sauce and peanut slaw. $8.50 for three; 622 Duling Ave.; babalums.com
Even meat lovers have ordered seconds of this hearty veggie taco with pepita salsa. It’s the brainchild of a former Iron Chef contestant. $6 for two; 2743 Lyndale Ave. S.; eatwsk.com
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Bánh mì Taco
This NOLA restaurant is known for its quirky multi-culti mashups. The banh mi taco has all the fixings of a Vietnamese sandwich, but in a lighter (equally tasty) package. $5.50 for two; 1200 S. Carrollton Ave.; phobistreaux.biz
miCHigan
Short Rib Ropa Vieja “double Stack” Taco
Pollo Rostisado Taco
The Painted Burro, Somerville
dos Hermanos market, ypsilanti
You don’t have to pick a side in the hard-versus-soft tortilla debate: This short rib taco, stuffed with three cheeses and roasted poblano, has both. $8; 219 Elm St.; thepaintedburro.com
The rotisserie chicken taco is a perennial bestseller at this authentic Mexican market, but you’ll need to plan your visit: It’s available only on weekends. $1.60; 412 W. Michigan Ave.; 734-487-8839
miSSouRi
Tacos de ostiones
monTana
elk Chorizo Taco
Port Fonda, Kansas City
Pescado Blanco, whitefish
When chef Patrick Ryan tried to get rid of his oyster tempura taco with jalapeño crema, regulars petitioned for its return. But you can only get it from March to September. $7 for two; 4141 Pennsylvania Ave.; portfondakc.com
Chefs here call their food “ Mountain Mexican, ” and this taco is a good example: crema-drizzled elk chorizo with arugula, mushrooms and caramelized onions. $12.50 for two; 235 First St.; pescadoblanco.com
KS: martin diggS. KY: maggie huber. La: pho biStreaux. me: Karen SigLer. md: eric ooi. mn: matt Lien photographY. mS: tom becK. mo: bonjwing Lee. mt: david LewiS.
iowa
original Flour Taco
nebraska
nevada
new hamPshire
La Choza restaurant, Omaha
China Poblano, Las vegas
Many traditional pork tacos are topped with pineapple, but the fruit gets extra play at this Salvadoran joint: The pork is marinated in pineapple pieces, then put on the rotisserie to caramelize the juices. $1.75; 5133 S. 25th St.; 402-733-9554
Renowned Spanish chef José Andrés has created an unusual, irresistible combo: lychee and duck tongue in a corn tortilla. $5.50; The Cosmopolitan of Las Vegas; 3708 S. Las Vegas Blvd.; cosmopolitanlasvegas.com
mixteca Taqueria y Cantina, durham
al Pastor Taco
silencio Taco
Taco de Carne asada
This garlic-and-chilimarinated tri-tip taco gets an extra-special topping: wild mushrooms foraged from the woods nearby. $9 for three; 10 Jenkins Ct.; mixtecataqueria.com
new jersey barbacoa de Costilla Taco
The Taco Truck, multiple locations This taco quickly went from a special to a menu staple: Locals love the extra-tender short rib braised in a garlic-chile sauce and served in two corn tortillas. $5 for two; thetacotruck.com
new mexiCO navajo Taco
earl’s Family restaurant, Gallup
nv: thomas schauer. nh: karen sigler.
Navajo fry bread is a statewide favorite, and it tastes even better in taco form. Here, the puffed disks are piled with classic toppings: ground beef, beans and cheese. $13; 1400 E. Historic Hwy. 66; 505-863-4201
On the Road
norTh CArolinA
norTh dAkoTA
ohio
Tacos el Bronco, Brooklyn
Pato Carnitas Taco
Cantina 1511, Charlotte
Panko walleye Tacos mezzaluna, Fargo
The Coop food truck, Columbus
Brooklyn’s Sunset Park is full of great Mexican food, but locals gravitate here for flawless pork tacos served with roasted onion bulbs. The recipe comes from the owner’s brother in Mexico. $1.50; 4324 4th Ave.; tacoselbronco.com
A three-step process makes the duck filling in this taco super tender: The meat is cured, slow-cooked and then lightly grilled. It’s drizzled with a tangy avocado-tomatillo sauce. $4.25; two locations; cantina15eleven.com
Fans of this fish taco know it’s what’s on top that counts: a deliciously sweet-and-spicy chili aïoli. The fresh flour tortillas, made by hand at a nearby market, are a bonus. $10 for two; 309 Roberts St.; dinemezzaluna.com
This sounds like a Turkey Day special, but lucky for us, the taco—turkey, duck and chicken meat stewed in a guajillo sauce and served with pickled red cabbage—is sold spring through fall. $7 for two; coopontherun.com
oklAhomA
oreGon
PennsylvAniA
elote Cafe & Catering, Tulsa
uno mas Taquiza, Portland
This puffy tortilla gets only a quick dip in the fryer, so it’s crisp on the outside and softer on the inside—perfect for holding a hearty mix of beef or chicken, sweet potatoes and caramelized onions. $8.79 for two; 514 S. Boston Ave.; elotetulsa.com
Ask staffers to name a favorite dish and most of them will say this chile-and-lime-seasoned octopus taco. It’s a specialty of the chef’s seaside hometown of Acapulco. $3.75; 2337 N.E. Glisan St.; unomastaquiza.com
smoke Barbeque Taqueria, homestead
souTh CArolinA
souTh dAkoTA
Cha Cha’s mexican Grill, Charleston
Cheyenne Crossing store, lead
Pork lovers, rejoice! This flour tortilla comes with pig meat in three great forms: pork belly, braised pork and crumbled bacon—plus a scoop of black beans. $3.75; 1409 Folly Rd.; chachasmexicangrill.com
For more than 30 years, regulars have had trouble finishing this loaded fry-bread taco by themselves. Luckily, it comes in a smaller “snack size.” $7–$11; 21417 US Hwy. 14A; 605-584-3510
Puffy Taco
Pulpo Taco
The warpig Taco
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indian Taco
Turducken Taco
rhode islAnd
Pork Taco
miso Glazed Tofu Taco
This spot southeast of Pittsburgh makes only 10 types of tacos, and they’re all amazing. The best one: smoked pork with apricot-habanero sauce and caramelized onions. $4.75; 225 E. 8th Ave.; 412-205-3039
The owners of this food truck are Dominican and Laotian, and their beloved taco was inspired by both backgrounds: perfectly crisp fried tofu and slaw in a corn shell. $6 for two; Twitter for location: @FugoFoodTruck
Tennessee
Fried Avocado Taco
Fugo food truck, Providence
TexAs
soCo Taco
mas Tacos Por Favor, nashville
Good 2 Go Taco, dallas
This joint took its popular fried fish taco and made it vegetarian-friendly—with fried avocado in place of fish, topped with cabbage, red onion and a spiced yogurt sauce. $3; 732 Mcferrin Ave.; eatmastacos.com
The name of this taco stands for Southern comfort, and is it ever! The oversize breakfast taco is stuffed with sausage, egg, biscuit crumbles and a peppery white gravy. $3.50; 1146 Peavy Rd.; good2gotaco.com
ny: mariano tapia. nc: brad overcash. nd: mezzaluna and john borge studios. oh: angela newman. ok: robert billings. pa: jeff petruso. sc: jonathan boncek.
new york
Al Pastor Taco
We love our crab, but there’s even more to please your palate in Maryland.
Hungry for haute cuisine? Famished for some family-inspired fare? Searching for out-of-the ordinary food truck flavors? Looking for locally sourced farm (or dock!)-to-table offerings? Maryland’s deliciously diverse culinary scene can make your food dreams come true. Get ready to tempt your taste buds today and start planning at visitmaryland.org.
VISITMARYLAND.ORG | 800-543-9307 Martin O’Malley, Governor
Celebrate Harford County MONTH OF JUNE • Restaurant Week June 2-14! • The Piedmont Wine Trail Experience! • U-Pick Opportunites! • Culinary Tours & More! For more tasty reasons to love harford county
www.harfordmd.com David R. Craig, Harford County Executve
visitmaryland.org | 800-543-9307
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On the Road
uTah
grilled Pears and roasted Beets Taco
Taqueria 27, two locations
oyamel Cocina Mexicana
Black Sheep Burrito & Brews, two locations
Oyamel’s team went south of the border for inspiration and came back with the key to tasty pork tacos: a 24-hour limeand–orange juice marinade. $4; 401 7th St. N.W.; oyamel.com
It’s not hard to find a trout taco in West Virginia— it’s the state fish—but here the trout is smoked and topped with a bourbonbacon marmalade. $4.25; blacksheepwv.com
Fuego Cocina y Tequileria, arlington
Tacos Chukis, Seattle
Carnitas con Salsa de Tomatillo Taco
The owner recently expanded his space, but it’s still packed with customers clamoring for this favorite: rotisserie pork topped with pineapple, onions, cilantro and guacamole. $1.90; 219 Broadway E.; 206-328-4447
The recipe for this slow-cooked brisket taco, topped with jalapeño and onions, comes straight from Mexico. The chef’s sister serves it at her Mexico City taqueria. $7 for two; 2800 Clarendon Blvd.; fuegova.com
wiSConSin
wyoMing
Tacos de Tio isreael
Beef Tongue Tacos
Fried fish is a favorite dish in Milwaukee, and here it gets a Latin twist: It’s breaded in blue cornmeal and served in a corn tortilla with lime slaw and chipotle mayo. $11 for three; 1205 E. Brady St.; cempazuchi.com
The chef took a trip to Baja and came back with the idea for this winner: tongue covered in onion, cabbage, watermelon radish and pickled jalapeño on a tortilla. $9 for two; 380 S. Broadway; rendezvousbistro.net
Cempazuchi, Milwaukee
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You can watch chefs in the open kitchen smoke jalapeños and onions for this sweet potato–and–black bean taco. They also make more than a dozen hot sauces for the top. $8 for two; themadtaco.com
weST virginia
waShingTon Taco adobada
The Mad Taco, three locations
waShingTon, d.C.
virginia
Suadero Taco
verMonT
Sweet Potato Taco
Taco scouts: Allison Arthur, Dishing Magazine, WY; Bob Batz, Jr., Pittsburgh PostGazette; Mary Bilyeu, The Toledo Blade; Rachel Leah Blumenthal, Eater, Boston; Tim Carman, The Washington Post; David Cathey, The Oklahoman; Martha Cheng, HI; Ann Christenson, Milwaukee Magazine; Kate Conlow, IA; Rita Connelly, AZ; Carly Cooper, Atlanta Magazine; MaryEllen Fillo, Hartford Courant; Stefanie Gans, Northern Virginia Magazine; Peter Genovese, The Star Ledger, NJ; Sarah Gish, Kansas City Star, MO; Meredith Goad, Portland Press Herald, ME; Scott Gold, LA; Miriah Hamrick, WV Living Magazine; Sarah Baker Hansen, Omaha World Herald;
Trout Taco
Eric E. Harrison, Arkansas Democrat-Gazette; Meg Heckman, NH; Rachel Hergett, The Bozeman Daily Chronicle, MT; Anne Hillerman, NM; JohnBryan Hopkins, AL; Katie Hunhoff, South Dakota Magazine; Jessica Karley, Everyday Gourmet, ND; James Patrick Kelly, ID; Alex Kiesig, ID; Rochelle Koff, The Miami Herald; Carol Kugler, The HeraldTimes, IN; Shannon Kuhn, AK; Susan Laughlin, New Hampshire Magazine; Margaret Littman, TN; Mary Brown Malouf, Salt Lake Magazine; Ivy Manning, OR; Nicole Marshall Middleton, Tulsa World; Dana McMahan, Louisville, KY; Michele Meek, RI; Robert Moss, SC; Mark Nardone, DE; Sarah Nowicki, Charlotte Magazine, NC;
Melissa Pasanen, VT; Kat Robinson, AR; Kathryn Robinson, Seattle Met; Jeff Ruby, Chicago Magazine; Matthew Schniper, Colorado Springs Independent; Jonathan Scott, The Oxford Eagle, MS; Elina Shatkin, Los Angeles Magazine; Carol Shih, D Magazine, Dallas; Kristin Fuhrmann Simmons, ME; Claire Stanford, Eater Minneapolis; Carole Sugarman, Bethesda Magazine, MD; Mike Sula, The Chicago Reader; Joy Summers, MN; Patricia Talorico, The News Journal, DE; Brittany Werges, 303 Magazine, CO; Bethia Woolf, Columbus Food Adventures, OH; Jonathan L. Wright, Reno Gazette-Journal, NV
vt: megan schultz. Wa: peter chau. d.c.: greg poWers and audrey creWe. Wv: jeremiah boWen. Wi: bryce clark. Wy: kendra alessandro.
Chef Todd Gardiner put a new spin on veggie tacos with this combo. It’s like a super-delicious salad (beets, pears and gorgonzola) on a tortilla. $6 for two; taqueria27.com
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Dream up a clever name for this colorful cheese ball and you could win big.
What do you think?
????????????????
ACTIVE: 25 min l TOTAL: 1 hr 25 min l SERVES: 8
2 1
8-ounce logs goat cheese peeled cooked beet (jarred, canned or vacuum-packed) 2 tablespoons horseradish, drained Kosher salt and freshly ground pepper ¾ cup chopped mixed fresh herbs (such as dill, parsley, chives and/or tarragon) 1 small clove garlic, chopped
1½ cups grated sharp yellow cheddar cheese (about 6 ounces) ¼ cup chopped pimientos ¼ cup cream cheese (about 2 ounces) 2 tablespoons mayonnaise 1 scallion, chopped 2 to 3 dashes hot sauce Crackers, for serving
1. Combine 1 goat cheese log, the beet and horseradish in a food processor and puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate. 2. Wipe out the food processor and add the remaining goat cheese log, the herbs and garlic; puree until smooth. Transfer to a bowl and season with salt and pepper; cover and refrigerate. 3. Wipe out the food processor again and add the cheddar, pimientos, cream cheese, mayonnaise, scallion and hot sauce; puree until smooth. 4. Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the beet-cheese mixture in the bottom of the bowl; press gently with plastic wrap to smooth it into an even layer. Spread the herbed cheese mixture on top, then the pimiento cheese mixture, pressing each layer with plastic wrap until smooth and even. Cover with plastic wrap and refrigerate until firm, at least 1 hour. Uncover and invert onto a platter; discard the plastic wrap. Serve with crackers.
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How to enter: Read the recipe and come up with a creative name for this cheese ball. Go to foodnetwork.com/namethisdish and enter your best name between April 15 and May 6, 2014. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card. NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! Contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/namethisdish and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and original recipe name based on this month’s dish. Contest begins 12:01 a.m. ET April 15, 2014, and ends 11:59 p.m. ET May 6, 2014. Open to legal residents of the 50 United States and the District of Columbia who have reached the age of majority in their state of residence at time of entry. Legal residents of Canada (excluding Quebec) who have reached the aforementioned age in their province of residence at time of entry are also eligible to enter. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.
Recent Winner:
This BriTTle Piggy Deanna Crull Spokane Bacon candy RuNNeRs -uP Hoggin’ the Brittle Jill Gilber Philadelphia
Piggy Bark Kim Kimble Galax, VA
Pigs Gone Nuts Melanie Hay Oreland, PA
ChEESE BALL: RALph SmITh; fOOd STyLIng: kAREn EVAnS. BACOn CAndy: kAng kIm.
Name This Dish!
Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Catherine A. Bostron, Secretary. Hearst Magazines Division: David Carey, President; John P. Loughlin, Executive Vice President and General Manager; John A. Rohan, Jr., Senior Vice President, Finance. © 2014 “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of television Food Network, G. P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, 35th Floor, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the postal service or alternate carrier within 6 to 14 weeks. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to: Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit http://hearst.ed4.net/profile/login.cfm to manage your preferences and opt out of receiving marketing offers by e-mail. Send Canadian returns to: Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to: Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 7, No. 4. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.
Contest
summer food face-offs! Pick a winner in...
kennebunkport, Me
key west, fl
Cool off ina D.C. with asil pineapple-b Ice pop!
cool treats!
america’s best ice pops a food lover's guide to
orlando
great cooking-school vacations
newport beach, ca
new orleans, la
Virginia Beach, VA
Virginia’s
on deck. A day on the Virginia Beach waves is sure to work up your appetite. So here are a few Virginia coastal must-trys you’re sure to love. Chesapeake Bay Blue Crab Pizza Garden fresh herbs and tomatoes paired with a six-cheese blend topped with fresh-caught Virginia Blue Crab on a wood stone oven-baked flatbread.
Virginia Oysters ‘Rock’ Locally farmed Lynnhaven River Oysters, spinach, Asiago cheese, Virginia bacon, fennel, hollandaise & smoked paprika.
Virginia Beach Rockfsh Tacos Broiled Virginia Striped Bass, slaw, and salsa fresca served on a homemade tortilla. Get a second helping of coastal love at Virginia.org/culinary
Travel News If you’re among the 10 million people heading to Las Vegas this summer (despite the heat, it’s one of America’s top summer-travel destinations ), look for Guy Fieri’s new restaurant at The Quad Resort & Casino: It’s right on the Strip by Carnaval Court, and it has a big 185-seat patio— perfect for people watching.
Most of us are using the cup holders in our cars—but not for cups. here’s the breakdown:
44%
Spare change
19%
Phone or gadget
18%
Garbage
Leader of the Pack
Restaurant: Impossible host Robert Irvine is on the road more than 300 days a year. Who better to give travel tips? Invest In a quaLIty suItcase “I carry 70 to 80 pounds of luggage everywhere I go, so it’s important to have a good bag. I like the four-wheel Samsonite bags that can be rolled upright. I stack a smaller bag on top to free up my other hand.”
Make yourseLf at hoMe “I unpack all of my stuff if I’m staying at least two nights.”
take a scarf “I always wear a scarf because I like to be warm on planes. I bring my own layers—you never know where those in-flight blankets have been!”
cover photo: KANG KIM; FooD StYLING: StephANA BottoM. SALAD: BeN GoLDSteIN/StuDIo D. cup, phoNe AND GArBAGe: GettY IMAGeS. chANGe: ShutterStocK. SuItcASe: SAMSoNIte. ILLuStrAtIoN: toM GArrett. cup hoLDer Source: wAKeFIeLD reSeArch For KFc.
Guy's Big Bet
MovabLe feasts Some hotels are sending
departing guests to the airport with the ultimate carry-on: TSA-friendly meals. Hotel Bel-Air in Los Angeles (dorchestercollection.com), Eventi in New York City (eventihotel.com) and the Four Seasons Hotel Seattle (fourseasons.com) are packing up sandwiches, salads and snacks for air travel, with gels and liquids (like jam and salad dressing) in containers of 3 ounces or less so they pass the security check.
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Lobster Cobb Salad to go from Hotel Bel-Air
summer school
The trendiest way to spend your summer vacation: culinary boot camp. Here are a few crash courses. specialty
beef, rolling pin, cactus, tamales and chiles: getty images. fish, tart, hors d’oeuvre, dumplings and ribs: alamy. thai dish: shutterstock. barbecue brush: andrew purcell.
CULINARY BOOT CAMP
BAKING BOOT CAMP
HORS D’OEUVRE BOOT CAMP
INTERNATIONAL BOOT CAMP
SOUTHWEST BOOT CAMP
BARBECUE BOOT CAMP
toughest task
bonus
school
curriculum
Biltmore Culinary Academy
Cooking beef, chicken and seafood every which way: broiled, roasted, steamed, braised and more
Skinning and filleting fish
Class is held on a 150-acre resort with tennis courts, a golf course, spa and pool.
Chef Walters Cooking School
Creating desserts of every kind, including tarts, mousses and baked Alaska
Perfecting puff pastry
One whole day is devoted to chocolate.
$599
The Culinary Institute of America
Prepping and plating the perfect single bite
Making Chinese dumplings from scratch
You get to keep your chef’s jacket and pants.
$895
The Chopping Block
Learning about basic Thai, Spanish, Mexican and Indian dishes
Cleaning a cactus
You’ll sample wines that pair with each country’s flavors and ingredients.
$1,400
Santa Fe School of Cooking
Making traditional Southwestern fare, like tamales and chile rellenos
Cooking a mole sauce that has more than 15 ingredients
A restaurant dinner for you and your classmates, prepared by a local chef
$1,250
The North Carolina Barbecue Society
Smoking a whole hog and making Carolinastyle sauces
Mastering vinegarbased and Lexingtonstyle sauces
You’ll be a North Carolina Barbecue Society Certified BBQ Judge by the end of the program.
Coral Gables, FL Monthly; check website for dates. biltmorehotel.com
Providence July 7–12 chefwalterscooking school.com
St. Helena, CA May 19–20 enthusiasts.ciachef.edu
Chicago May 12–16 thechoppingblock.net
Santa Fe, NM August 25–27 santafeschoolof cooking.com
Clemmons, NC May 16–17; Sugar Mountain, NC July 18–19 ncbbqsociety.com
may 2014
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cost
$450
for three days
for five days
for two days
for four days
for three days
$449 for two days
FOOD NETWORK MAGAZINE: TRAvEl
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The brilliant, yellow sun.
The shimmering, turquoise waters.
And in-between,
friendly locals in exquisite shades of pink.
#ItsBetterInTheBahamas © 2014 Islands Of The Bahamas
bahamas.com
1-800-bahamas ®
All of this picnic gear folds up for easy traveling. This 5-by-6-foot Gingham Picnic Blanket zips up into a tote. $20, Threshold; target.com Unfold the legs on the Beer Garden Table and Benches and you have seating for six guests just about anywhere. $230/table, $140/each bench; worldmarket.com
This soft-sided Folding Cooler holds 36 cans of soda, plus ice—and the lid doubles as a cup holder. $56, Kelty; llbean.com
A drawer in this cheese board pulls out to reveal three cheese knives. $100, Dubost Laguiole; surlatable.com These grilling tools have sturdy rosewood handles and fold in half. $36 each, Man Law; kohls.com
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The portable NXT Lite Standup is small, but it can do some serious grilling: up to nine burgers at once. $160; coleman.com
Blanket, Bowls, cutting Board, grilling tools and cooler: Marko MetZinger/studio d.
Store salads and snacks in these collapsible bowls— then flatten them for storage. $20 for a set of three; aladdin-pmi.com
The best way to experience Alabama?
Baked grits Highlands Bar and Grill, Birmingham
Banana pudding Sisters’, Troy
Black Forest torte Klingler’s, Birmingham
Bouillabaisse Hot and Hot Fish Club, Birmingham
Broiled seafood platter Te Bright Star, Bessemer
Crab cakes Fox Valley Restaurant, Maylene
Fried chicken Martin’s, Montgomery
Fried fsh and cole slaw Ezell’s, Lavaca
Fried green tomatoes Irondale Cafe, Irondale
Hot Bama Brown sandwich Baumhower’s, Tuscaloosa
Peanut butter and jelly in phyllo Cotton Row, Huntsville
Mufaletta Panino Panini Pete’s, Fairhope
Neapolitan pizza Bettola, Birmingham
Barbecue chicken with white sauce Big Bob Gibson Bar-B-Q, Decatur
Oysters fried, stewed and nude Wintzell’s, Mobile
Peach pies Peach Park, Clanton
Ribs and white bread Dreamland, Tuscaloosa
Sea bass in banana leaves Cosmo’s Restaurant and Bar, Orange Beach
Shrimp and grits Classic on Noble, Anniston
Cheeseburger in Paradise LuLu’s, Gulf Shores
A
trip to Alabama can be a culinary celebration of all things epicurean. From gourmet to the catch of the day, festivals to farmers markets, your journey intersects with Alabama’s thriving culinary scene, one dish at a time. So come dine with our award-winning chefs, check out our must-not-miss food events and dig into the “100 dishes to eat in Alabama before you die.” With so much to do, see and eat, every experience will be just as exciting as the next. Get started on your delicious adventure today. To learn more, visit ilovealabamafood.com or download the 100 Dishes app today.
Almost 60 million people visit Orlando every year, but few venture beyond the theme parks. Here are six fun places to eat and drink: 6. Winter Park Farmers’ Market
1. Lu Lu’s Ice Cream Shop
The charming city of Winter Park, about 15 minutes north of Orlando, has a bustling farmers’ market every Saturday at a former train depot. You’ll find lots to eat, including freshly made Mountain Kettle Korn & Katering’s salty-sweet kettle corn. 200 West New England Ave.; 7 a.m. to 1 p.m.
Cold treats are essential for surviving Florida summers, and locals love cooling off at Lu Lu’s. The shop, a small yellow cottage with a white picket fence, serves fun flavors made with local ingredients. 1111 South Orlando Ave., 1 p.m. to 8 p.m.; facebook.com/ LuLusIceCreamShop
5. East End Market
Part food hall, part event space and part farmers’ market, East End Market opened last fall in Orlando’s Audubon Park neighborhood. Inside, you can pick up gifts for friends back home (like coffee from local roaster Lineage) or grab lunch for a picnic in the courtyard. 3201 Corrine Dr.; eastendmkt.com
2. Mills 50/Little Vietnam Orlando is home to one of Florida’s largest Vietnamese populations, and you’ll find the best banh mi sandwiches and other Vietnamese specialties in the Mills 50 district ( also called Little Vietnam ). Check out the Asian markets and shops before you leave. mills50.org
This brewery, the state’s only certified organic producer, makes about 20 kinds of beer, from pale ale to dark stout, and you can sample them all on-site. Kids are welcome, and the taproom has darts and board games. 1301 Atlanta Ave.; orlandobrewing.com
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Food trucks are a big deal in Orlando, and you can hit a bunch at once during Tasty Tuesdays, a weekly gathering of trucks in downtown’s Milk District. Depending on the week, you might find empanadas, sushi or Korean barbecue. 2424–2432 East Robinson St., 6:30 p.m. to 10 p.m.
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illustration: eric hanson.
4. Tasty Tuesdays in the Milk District
3. Orlando Brewing
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r e m Sum n neb en
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These popular vacation destinations are home to some serious food fights. If you visit, taste both sides and help settle the score:
K
w o d w o Sh p ew
ort beach, c a
n
lobster rolls
balboa bars w orleans ne
snowballs
key west
key lime pie
k n p u o b r e t , n m n e e k Showdown: Lobster Rolls
One of the first things you see when you get to this popular summer spot is a line of people outside The Clam Shack in Kennebunk. They’re waiting for lobster rolls, and here, that means tail, claw and knuckle meat on a buttered, grilled round roll with mayo or melted butter—or both. Across the river in Kennebunkport, Alisson’s Restaurant serves a different, and some say superior, roll: claw and knuckle meat mixed with mayonnaise on a lightly toasted, buttered, extra-long hot dog bun.
Alisson’s Restaurant
vs The Clam Shack is a two-time winner at the Lobster Roll Rumble, a national lobster roll competition.
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11 Dock Sq., Kennebunkport; alissons.com
Alisson’s Restaurant uses only claw and knuckle meat because “it’s like the filet of a cow,” says the general manager.
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Photos, clockwise from bottom right: keller + keller (4); DArYl getmAN (2); AlAmY.
The Clam Shack
2 Western Ave., Kennebunk; theclamshack.net
w e y st e K Showdown: Key Lime Pie
This island town off the tip of southern Florida is one big beachy playground, but things get serious when locals talk about Key lime pie. Kermit Carpenter of Kermit’s Key West Key Lime Shoppe has become famous nationwide for his version: a tart custard inside a graham cracker crust. Carpenter tops his pie with whipped cream— and that’s where things get controversial: Just down the street is Blue Heaven, where owner Richard Hatch sells his version topped with towering meringue.
Kermit’s Key West Key Lime Shoppe
Blue Heaven 729 Thomas St.; blueheavenkw.com
2 locations; keylimeshop.com
Photos, clockwise from bottom right: Jim franco (6); getty images.
vs The meringue on top of Blue Heaven’s pie is six inches tall!
Kermit’s sells all kinds of Key lime–themed products, including jelly, shower gel and citrus salsa.
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l r e O a w n e s N Showdown: Snowballs
If you’re heading to New Orleans, you probably have a long list of must-try foods—and we’re guessing that “snowballs” aren’t on it. They should be: The cups of shaved ice, flavored with syrups, have been a local fixture since 1934, when Ernest Hansen invented a shaved ice machine. Hansen’s Sno-Bliz is still going strong on Tchoupitoulas Street with a hard-core fan base, but just a few miles away is Plum Street Snoballs, which opened in 1945 in the back of a furniture store and has for years claimed to make a superior, extra-smooth shaved ice.
Hansen’s Sno-Bliz
Plum Street Snoballs
4801 Tchoupitoulas St.; snobliz.com
FOOD NETWORK MAGAZINE: TRAvEl
Plum Street’s signature flavor is Orchid Cream Vanilla, which tastes like French vanilla.
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Photos, clockwise from bottom right: rush jagoe (6); julien caPmeil.
vs
Cream of Nectar syrup (a bright pink vanilla-flavored concoction with hints of almond) is Hansen’s most popular.
14
1300 Burdette St.; plumstreetsnoball.com
b e t a r c o h p , w C e A n Showdown: Balboa Bars
Newport Beach, an hour’s drive south of downtown Los Angeles, is best known for two things: its beaches (as seen on shows like The O.C. and Arrested Development) and a dessert called the Balboa bar (or “Bal bar” ). The bar, born in the 1940s and named after a part of town called Balboa Island, is pretty simple: a block of vanilla ice cream on a stick, dipped in chocolate and rolled in toppings. Sugar ‘N Spice, which opened in 1945, claims to sell the original bar, but the folks at nearby Dad’s Donuts insist theirs came first.
Sugar ’N Spice
Dad’s donuts
310 Marine Ave.; 949-673-8907
318 Marine Ave.; 949-673-8686
PHOTOS, CLOCKWISE FROM BOTTOM RIGHT: JESSICA SAMPLE (6); ALAMY.
vs ÒAll the locals know which is the original,Ó says a longtime DadÕs employee.
The folks at Sugar ÕN Spice say they serve the original Balboa bar (and the original frozen banana, too!).
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Unwrap one of America’s best ice pops: Here are eight favorites! photograph by
kang kim
G, nY COlD sPrin pop
atlanta
Coconut latte pop King of Pops kingofpops.net
Melon o ps Go-Go P 600 -5 9 845-80
Ph ila D bu n-b elP tte lu h Lil rm ebe ia Le
san
Die Man go-o GO rang vanil e– la avoc bean– ado pop Vi ilove va Pops vivap ops.c om
mo
lilp ’ Po ilk r op p S po ryp sh op h op .co m
nashville
pop Hibiscus tas le a P s La Popsicles Gourmet -2101 615-386
new Orleans
der pop Blueberr y-laven wn Meltdo m meltdownpops.co
Ca stuDiO CitY, utter–
an ut b Banana–pe chip pop te la co o ch eats ts ee and Tr Suck It Sw m s.co suckitsweet
16
FOOD STYLING: STEPHANA BOTTOM.
washinGtOn ,D
.C. Pineapple-b asil pop Pleasant P o ps pleasantpo ps.com
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BALTIMORE COUNTY’S OUTSTANDING WINE COUNTRY
Ernest Hemingway observed, “Wine is the most civilized thing in the world.” If that’s true, northern Baltimore County and its outstanding wineries and vineyards offer wine lovers a civilized and inviting place to visit. EnjoyBaltimoreCounty.com
BEHOLD THE ISLANDS OF THE BAHAMAS
The Islands Of The Bahamas have a place in the sun for everyone, from Nassau and Paradise Island to Grand Bahama to The Abaco Islands, Harbour Island and others. For more information, call 1.800.Bahamas or visit Bahamas.com. #ItsBetterInTheBahamas
CAJUN GETAWAY IN LAKE CHARLES
For authentic charm, culture, history and delicious Cajun cuisine, you can get your fill in Lake Charles/Southwest Louisiana, from seafood and Cajun cooking to the delicious Boudin Trail.
CECIL COUNTY, MARYLAND
Discover beautiful countryside, shimmering harbors and quaint historic villages, right on I-95! Experience unique shops, award winning cuisine, state parks, local wine, charming inns and more! Once you visit, you’ll return again and again! SeeCecil.org
CELEBRATE HARFORD COUNTY FOOD & WINE!
GALWAY BAY IRISH RESTAURANT AND PUB
Located in the heart of Annapolis, Galway Bay is the favorite for locals and visitors alike. With delicious Irish specialties, renowned lump crab-cakes, and perfectly pulled pints of Guinness, you’ll feel like you’re in Ireland!
GO BR! AND GET FED!
Baton Rouge is a city full of colorful history, rich culture, vibrant music and exquisite cuisine—truly a cultural hot spot that is sure to impress.
“JOIE DE VIVRE—AVOYELLES”
Avoyelles, LA has a strong French Creole heritage still present in its culture, customs and food traditions. Annual festivals, down-home cooking and museums are reminiscent of French Creole and Native American cultures in Avoyelles Parish.
LET MARYLAND TEMPT TASTE BUDS
From down-home cooking to exotic uptown cuisine, from farmfresh food to hillside wineries and homegrown hops, if you love good food and drink, you and your taste buds will love Maryland.
LOUISIANA CULINARY
Prepare for an epicurean excursion along Louisiana’s Culinary Trails, designed to have you dining like a local in no time. Get your journey started at LouisianaTravel.com/Culinary.
Just 25 miles northeast of Baltimore off I-95, experience the best of Maryland’s home-grown hospitality. Restaurant week June 2–14, Piedmont Wine Trail experience, U-Pick opportunities, culinary tours and more. HarfordMd.com
ONLY IN LOUISIANA
DISCOVER 100 DISHES IN ALABAMA
PARADISE REFINED
Drool over 100 of Alabama’s most delectable dishes with the “100 Dishes” mobile app. They’re the plates to try before you die! Visit ILoveAlabamaFood.com or download the free app today.
Fresh seafood straight from the Gulf. Refined dining with a “Floribbean” flair. Naples, Marco Island and the Everglades have earned a reputation as foodie paradises. ParadiseRefi ned.com
F IS FOR FLORIDA—AND FINE FOOD
SARASOTA OFFERS FRESH COASTAL FARE
Fresh-daily seafood, sunshine-splashed citrus, a booming craf beer scene, award-winning cheeses, grass-fed heritage pork and beef—the flavors of Florida are as fresh as its beach breezes. Plot your culinary course at VisitFlorida.com.
In Sarasota find casual coastal fare of fresh-caught seafood. Farmto-fork spreads of fruits and vegetables fit for a king. Home-style favorites and baked-from-scratch Amish pies. Waterside dining and cozy cafés. SavorSarasota.org
FIND YOUR HAPPY PLATE
SOME MOMENTS DESERVE AN AUDIENCE
Are you hungry for barbecue? Real barbecue? Then come taste delicious down-home flavor and find your happy plate in the birthplace of barbecue. Just download the FREE South Carolina BBQ Trail Map at DiscoverSouthCarolina.com and take your pick from a list of savory, slow-cookin’ hot spots.
FIND YOUR PERFECT BEACH
In Northwest Florida, South Walton’s sugar-white sand beaches and turquoise water complement the 16 individual beach neighborhoods that invite you to find your perfect beach.
FREDERICK COUNTY, MARYLAND
Hip and historic Frederick County boasts a thriving historic district with great dining and shopping, plus wineries and breweries, battlefields and historical sites, museums, and outdoor recreation and parks.
FRESH FROM FLORIDA
It’s where the arts are alive and kicking—especially the art of living. Come see what else you’ll find Only in Louisiana.
This is a world where wonderful things happen. We just have to be there when they do. Get the guide at Colorado.com.
THE GREAT STATE OF TEXAS
Texas…it’s like a whole other country that’s miles away from ordinary. Plan your trip at TravelTex.com and pick up your FREE Texas State Travel Guide.
VIRGINIA’S COASTAL CUISINE
A day on the Virginia Beach waves is sure to work up your appetite. See what coastal cuisine is on the menu at Virginia.org/Culinary.
VISITANNAPOLIS.ORG
Annapolis and the Chesapeake Bay feature three regions of distinct personalities with easy access to Baltimore and Washington, D.C. You’ll “Find It Here” at VisitAnnapolis.org.
With warm weather on its way, now’s a wonderful time to indulge all of your senses with a satisfying sweet and healthy dessert that not only looks great, but is refreshing and reminds you of summer. Just a few simple Fresh From Florida ingredients will brighten everyone’s day. Visit FreshFromFlorida.com for more recipes.
GO TO TRAVEL.FOODNETMAG.COM to find out more about these great travel destinations!
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