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GUY’S

SUPER BOWL SNACKS

BOBBY’S

LEMON-BLUEBERRY WAFFLES

AFor muffin Every month TRY ALL 12!

Amazing Pasta

New Year... New Ideas!

ina ’s

136

ausage S h wit i on t a Rig

Easy Recipes Bonus

STIR-FRY COOKBOOK Secretly Healthy Dinners

coloring contest Page 124

CREDIT

great game-day drinks!

$500

fun 12-ingredient dips FOOD NETWORK MAGAZINE

MONTH 2018

In Dubai

CULINARY ADVENTURE is always on the menu

DONÃ&#x2022;T JUST VISIT, LIVE IT. Expand your palate with multi-cultural flavors in the most unexpected settings. Delicious delights await in Dubai. Book your flight today at emirates.com/us

Hello Tomorrow

new

Breakfast

ideas

try some

shakshuka!

plus: Candied Bacon l

Overnight Oats l Spinach Omelet l cheddar muffins l easy homemade sausage

CREDIT

In Dubai

DINNER IS SERVED in the most unusual places

DONÕT JUST VISIT, LIVE IT. From lunch prepared by Michelin-star chefs to dinner in the desert, delicious delights await you in Dubai. Book your ﬂight today at emirates.com/us

Hello Tomorrow

Skip the long winter’s nap.

The all-new 2018 Subaru Crosstrek means the weather won’t slow you down. Standard Symmetrical All-Wheel Drive + 33 mpg* and 8.7 inches of ground clearance get you out there. And the Crosstrek is a 2017 IIHS Top Safety Pick+ with EyeSight

and Steering Responsive Headlights. Love is out there. Find it in a Crosstrek.

Crosstrek. Well-equipped at $21,795. Subaru, Crosstrek, and EyeSight are registered trademarks. *EPA-estimated highway fuel economy for 2018 Subaru Crosstrek CVT models. Actual mileage may vary. †MSRP excludes destination and delivery charges, tax, title, and registration fees. Retailer sets actual price. Certain equipment may be required in specific states, which can modify your MSRP. See your retailer for details. 2018 Subaru Crosstrek 2.0i Limited shown has an MSRP of $28,390. Vehicle shown with accessory equipment.

Contents Food Network Magazine

JA N UA RY/ F EB R UA RY 20 18

Itâ&#x20AC;&#x2122;s a cake! See how we made it on Page 74.

JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

6 8 14 20 26

Weeknight Cooking

Recipe Index To Your Health Editor’s Letter Calendars You Asked

77 Weeknight Dinners • Start the

year right with our light family meals.

92 Inside the Test Kitchen • Our experts dish out their best tips.

BONUS RECIPES

Weekend Cooking

96 50 Stir-Fries • We created dozens of new options—try one tonight!

98 Pasta Night • Ina Garten’s rigatoni

is a guaranteed hit for a dinner party.

100 Sweet as Pie • Ayesha Curry whips up an unexpected Valentine’s Day treat.

Page 96

PHOTOGRAPHS BY

RYAN DAUSCH

102 Have a Heart! • Treat your

valentine (or yourself!) to homemade chocolate cookies.

Party Time 105 Fantasy Footballs • Game night

In the Know

calls for football cake balls!

29 Winging It • Chicken wing prices are

107 Double Dips • You’ll need just

31 Food News • Learn the science

110 Team Spirits • Be a super football

36 Happy Birthday, Guy! • See how

114 Game On! • Upgrade your

soaring, but you can still get your fix.

two ingredients for these easy apps.

behind the perfect cookie dunk. the star celebrates.

38 Big Win, Small Bite • Try an easy

fan and make a team-inspired cocktail.

dessert from Food Network Star winner Jason Smith.

Super Bowl menu with recipes from the stars.

41 2018 Hot List • Discover the biggest food trends of the year.

On the Road 119 American Dream • Milkshakes have become political.

48 Star Kitchen • Pastry chef

120 Big Moments in New Orleans Cuisine • We honor the city’s

Waylynn Lucas shows us around her L.A. kitchen.

300th anniversary with a trip through its culinary history.

Fun Cooking

122 Road Trip: Laramie • Pack a bag and head to Wyoming!

53 Overnight Success • A little prep leads to delicious oats in the morning.

Contest

54 Which Side Are You On? • See

124 Color This Dish! • Enter this

where Food Network fans fall on breakfast meat: bacon or sausage.

month’s coloring contest.

60 Trend Alert: Shakshuka! • This

flavorful Middle Eastern egg dish is taking off.

62 Muffin of the Month • Bake a dozen new ones in 2018!

69 Starting Strong • Bobby Flay shares some healthy breakfast recipes from his new cookbook.

74 Piece of Cake! • Make a cake that looks just like an egg-in-a-hole!

Cover photographs by Ryan Dausch Food styling: Christine Albano Prop styling: Karin Olsen

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

113

108

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Recipe Index BREAKFAST AND BRUNCH 54

Maple-Pepper Bacon

Breakfast Sausage Patties

Toasted Muesli

Overnight Oats Three Ways

Carrot-Coconut Muffins

Pomegranate-Orange Muffins

Strawberry-Rhubarb Crumble Muffins

Peanut Butter and Jelly Muffins

Shakshuka

S’mores Muffins

Apple-Pumpkin Muffins

Persian Baked Omelet with Fresh Herbs

Waffles with Blueberry Compote and Lemon Ricotta Cream

Double-Chocolate Salted Caramel Muffins

Irish Cheddar, Bacon and Potato Muffins

Lemon–Poppy Seed Zucchini Muffins

Blueberry-Nectarine Muffins

Corn-Chestnut Muffins

Candied Cherry Muffins

SNACKS AND APPETIZERS 115

116

115

107

Bacon-Jalapeño Popcorn

Stuffed Sweet Potato Skins

Pico de Gallo

Smashed Avocados

Ricotta-Olive Dip

107

108

Herbed Cheese– Cucumber Dip

Cream Cheese–Salsa Dip

Beet Hummus

Avocado-Ranch Dip

White Bean–Pesto Dip

SOUPS AND STEWS 79

117

check out our two-ingredient dips!

Instant Pot Split Pea Soup

Chicken Chili with Collards

FOOD NETWORK MAGAZINE

Spicy Texas-Style Chili with Chocolate Stout

JANUARY/FEBRUARY 2018

Contents

MEAT AND POULTRY 78

Flank Steak with Roasted Root Vegetables

Nacho Chicken Cutlets

Crispy Pork Chops with Sriracha Brussels Sprouts

Pork and Broccoli Grain Bowl

99 Cover Recipe

Rigatoni with Sausage and Fennel

Asian Chicken Salad with Peanut Dressing

FISH AND SEAFOOD 86

Soba Noodles with Salmon

find THese BONUS recipes On page 96.

Scallops with Curried Cauliflower

Sweet-And-sour Shrimp

PHOTO GRAPH S BY

RYAN DAUS CH

No. 33

VEGETARIAN DINNERS

Fusilli with Broccoli Rabe Pesto and Squash

Greek Frittata with Dill-Feta Salad

NEXT M O NG

Baked Falafel with Cucumbers and Tahini

SIDES 90

H NT

COM I

AMAZING CHOCOLATE CAKES! Bacon-Chive Mashed Rutabaga

Multigrain Cornbread

Coconut Rice and Peas

SautÃ©ed Winter Greens

DRINKS AND DESSERTS 110

105

NFL Cocktails

Football Cake Pops

Egg-in-a-Hole Cake

Chocolate Cheesecake Cups with Candied Pecans

101

102

Mini Key Lime Pies with Cinnamon Toast Crunch Crust

Double-Chocolate Sandwich Cookies

JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

Contents

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

DINNERS UNDER 500 CALORIES

Stick to your New Year’s resolutions: We lightened up our Weeknight Cooking section, including these 30-minute meals.

Page 79

CALORIES: 420

asian Chicken Salad with peanut dressing Page 82

CALORIES: 430

Nacho Chicken cutlets Page 81

CALORIES: 380

Soba Noodles with salmon Page 86

CALORIES: 480

Cheese, If You Please

Go ahead and dig into those cheesy Super Bowl snacks: Researchers at Penn State University found that consuming cheese instead of other high-sodium foods may prevent high blood pressure and other short-term harmful side effects of sodium. Researchers think this may be because the proteins and nutrients in cheese provide protection for the cardiovascular system.

LONG LIVE COFFEE!

People who claim they can’t live without coffee might be onto something. A study from the University of Southern California found that drinking coffee is associated with a lower risk of death from cancer, stroke, diabetes and respiratory, heart and kidney diseases. According to the study, drinking one cup of coffee per day reduces the risk of mortality by 12 percent and two to three cups reduces the risk by 18 percent, compared with not drinking coffee at all.

LOOKING GOOD

Carotenoids, which give orange vegetables their color and provide your body with vitamin A, can improve facial skin elasticity and reduce wrinkles, according to a study published in the Journal of Lifestyle Medicine. The nutrients have also been shown to slightly increase your sunburn threshold. Get more carotenoids into your diet with these orange veggies.

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

Carrots Flank Steak with Roasted Root Vegetables (page 78)

Acorn Squash Fusilli with Broccoli Rabe Pesto and Squash (page 78)

Sweet Potatoes Pork and Broccoli Grain Bowl (page 82)

CHEESE: LEVI BROWN. COFFEE, SWEET POTATOES, ACORN SQUASH AND CARROTS: GETTY IMAGES.

Greek Frittata with dill-feta salad

RUNNING SHOES PLAYLIST IRON WHOLE GRAINS 5K FUEL TO OWN YOUR RESOLUTION

Editor in Chief

Vice President, Publisher & Chief Revenue Officer

Maile Carpenter

Vicki L. Wellington

Creative Director Deirdre Koribanick Executive Editor Liz Sgroi

Associate Publisher, Marketing Peggy Mansfield

Managing Editor Robb Riedel Photo Director Alice Albert

Editorial

Deputy Editor Jessica Dodell-Feder Special Projects Editor Pamela Mitchell

Senior Editor Ariana Phillips Tessier Associate Editor Alexandra Leshner Online Editor T.K. Brady

General Manager Salvatore Del Giudice

Art

Executive Director, Consumer Marketing Jocelyn Forman

Art Director Ian Doherty

Advertising

Deputy Art Director Steven Barbeau

NEW YORK Executive Account Directors Diane Anderson, 212-484-1459 Shelley Cohn, 212-484-1452 Lynn Ruane, 212-484-1444 Stacy J. Walker, 212-484-1463

Associate Art Director Rachel Keaveny

Features Editor Erica Cohen Finamore

Assistant Art Director Giuliana Beall Digital Imaging Specialist Ruth Vázquez

Photography

Photo Editor Kathleen E. Bednarek Associate Photo Editor Brendan Gauthier

Assistant Editors Lauren Masur, Ana Rocha

Assistant Photo Editor Kathryn Draper

Editorial Assistant Francesca Cocchi

Staff Photographer Ryan Dausch

UT CHECK EOCIAL OUR SP

Copy

Copy Chief Chris Jagger

st a f k a e r B

Research Chief Katherine Wessling Copy Editor David Cobb Craig

SECTION53 ON PAGE

Food Network Kitchen

Executive Chef, Vice President Culinary Production Robert Bleifer Executive Culinary Producer Jill Novatt Test Kitchen Manager Stephen Jackson Recipe Developers Melissa Gaman, Young Sun Huh, Alexis Pisciotta, Amy Stevenson Recipe Developer/Nutritionist Leah Brickley Recipe Tester Amanda Neal Intern Carrie Singer Published by Hearst Communications, Inc., a unit of Hearst Corporation 300 West 57th Street New York, NY 10019

Associate Publisher Wendy Nanus

Resolve to start your day with a healthy breakfast!

President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr. Secretary Catherine A. Bostron Treasurer Carlton Charles

Hearst Magazines Division President David Carey

President, Marketing & Publishing Director Michael Clinton President, Digital Media Troy Young Chief Content Officer Joanna Coles Senior Vice President, Chief Financial Officer Debi Chirichella Publishing Consultants Gilbert C. Maurer, Mark F. Miller Editorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine PRINTED IN THE USA

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Chief Programming, Content & Brand Officer Kathleen Finch Senior Vice President & General Manager, Consumer Products Ron Feinbaum Senior Vice President, Network Marketing & Creative Services Shannon Driver

Business Manager Celeste Chun Sales & Marketing Coordinator Andrew Maitner Executive Assistant to the Publisher & Associate Publisher Heath Owens Sales Assistant Jessica Molinari MIDWEST Advertising Director Amy Mehlbaum, 312-964-4917

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TEXAS Wisdom Media Jennifer Walker, Lynn Wisdom 214-526-3800 PACIFIC NORTHWEST Poppy Media Meghan Tuohey, 415-990-2825 SOUTHEAST, MEXICO & TRAVEL DIRECTOR McDonnell Media, Inc. Erin McDonnell, 888-410-5220 DETROIT Claudia A. Wehrle, 248-614-6150 NEW ENGLAND Diane Anderson, 212-484-1459

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Advertising Production

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Marketing

Creative Services

Director, Marketing Solutions Rose Tilson

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Associate Directors, Marketing Solutions Kirsten Cheney, Steven C. Marinos Director, Marketing Research Moira Smith Corporate Research Manager Emma Chapman

Creative Director Kevin Longo

Public Relations Executive Director of Public Relations Nathan Christopher

Public Relations Manager Kelsey Leiter

Subscriptions

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

BIKE RESISTANCE PROTEIN PEANUTS SPIN CLASS, SPUN FUEL TO OWN YOUR RESOLUTION

Contents

Star Search

Find your favorite Food Network celebs in this issue.

Ayesha Curry pg. 100

Melissa d’Arabian Guy’s Grocery Games pg. 26

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Ranch Kitchen pgs. 36, 115

Bobby Flay Beat Bobby Flay; The Bobby and Damaris Show; Iron Chef America; Iron Chef Showdown; Brunch @ Bobby’s (on Cooking Channel) pg. 69

Ina Garten Barefoot Contessa pg. 98

Duff Goldman Kids Baking Championship; Spring Baking Championship pg. 26

Eddie Jackson The Best Thing I Ever Ate (on Cooking Channel) pg. 117

“I’ll make my husband the first dish I cooked for him: tortellini with snap peas in lemon-dill cream sauce, and chocolate tiramisu for dessert.”

Kelsey Nixon Kelsey’s Essentials; Kelsey’s Homemade (both on Cooking Channel) pg. 26

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

Waylynn Lucas Cake Wars pg. 48

Jason Smith Best Baker in America; The Best Thing I Ever Ate (on Cooking Channel) pg. 38

Jeff Mauro The Kitchen; The Best Thing I Ever Ate (on Cooking Channel) pgs. 26, 116

Trisha Yearwood Trisha’s Southern Kitchen pg. 26

We asked the stars: What will you cook for your valentine?

“Roasted veggies: winter squash, fennel and sweet potatoes with mushrooms. They don’t weigh you down, so you can focus on smooching later.”

“My honey pie, a baconwrapped prime rib with a twice-baked sweet tater, parmesan garlic tomato green beans and homemade rolls.”

Editor’s Letter

Two of a Kind

*It’s a muffin! The recipe is on page 64.

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

muffin can be hard to distinguish from, say, a carrot cake cupcake—except for the frosting!” This was something we had to consider when we starting working on the Muffin of the Month story in this issue. So we set a few ground rules: • Muffins should be less sweet than the average cupcake—or not sweet at all (like the bacon-cheddar ones on page 64). • Muffins can have toppings, like glazes and crumbles, but no frosting. • Muffins can include mix-ins, like nuts and fruit, and even semisweet chocolate chips, but no candy or sprinkles.

You’ll find our story, including a dozen new muffin recipes (one for each month of the year) on page 62. Do some of them cross the line into dessert territory? That’s for you to decide, but if you serve them before noon, you can still call them breakfast.

Maile Carpenter Editor in Chief @MaileCarpenter @Maile__FNMag

MUFFIN AND CUPCAKE: RYAN DAUSCH. CARPENTER: TRAVIS HUGGETT.

Is it a muffin… or a cupcake without the frosting?*

My 8-year-old daughter has a habit of posing impossible questions right before bedtime: Why do we have to turn the clocks ahead? Is the tooth fairy real? And then, not too long ago, she blurted out this doozy: What’s the difference between a cupcake and a muffin? We had just finished making blueberry muffins that night for her school’s “healthy snack sale,” and in the interest of getting her to go to sleep, I said: “Well, a cupcake has frosting and a muffin doesn’t. G’night!” But I knew there was more to it than that. I mean, I’d just dumped a cup and a half of sugar into the batter. I appreciate that they were called muffins, because I couldn’t in good conscience show up at 8 a.m. with a tray of dessert, but when I compared recipes, I noticed that these muffins actually contained more butter and sugar than my go-to vanilla cupcakes. I told my daughter on the way to school the next morning that I might have accidentally made cupcakes for the snack sale and she was horrified—until I explained that basically no one knows where, on the baking continuum, muffins end and cupcakes begin. Even Ina Garten, who has created some of the best muffin and cupcake recipes of all time, admitted that there can be overlap: “Sometimes they’re hard to differentiate,” she told me. “A Morning Glory

Soothe, Relax and Restore with Plant Power

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Chamomile with Lavender and Honey Latte

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M AT E R I A L S

Blender • Teacup • Saucer 2

Traditional Medicinals Peppermint tea bags 1 cup boiling water ¼ cup hot half and half, or creamer of choice 2 tablespoons Dutch-processed unsweetened cocoa 1–2 tablespoons honey or sweetener of choice 1 Boil water and pour one cup onto tea bags. 2 Cover cup with saucer and allow to steep for 10–15 minutes to extract every bit of plant power. 3 Pour hot tea into blender and add

the remaining ingredients. Blend until froth begins to form, then pour into the teacup. 4 Enjoy topped with whipped cream and a peppermint stick.

17073 1

Maple Golden Milk

M AT E R I A L S

Blender • Teacup • Saucer

1 Boil water and pour one cup onto tea bags.

1 ¼ 1 ½ 1∕8 1∕8 1

Traditional Medicinals Chamomile with Lavender tea bags 1 cup boiling water ¼ cup half and half, or creamer of choice 1–2 tablespoons honey ½ tablespoon vanilla extract

2 Cover cup with saucer and allow to steep for 10–15 minutes to extract every bit of plant power. 3 Pour hot tea into blender and add

the remaining ingredients. Blend until froth begins to form, then pour into the teacup. 4 Sprinkle with dried lavender petals and enjoy.

Traditional Medicinals Turmeric with Meadowsweet and Ginger tea bag cup boiling water cup hot almond milk tablespoon maple syrup tablespoon vanilla extract teaspoon turmeric powder teaspoon pumpkin spice teaspoon coconut oil

1 Boil water and pour one cup onto tea bag. 2 Cover cup with saucer and allow to steep for 10–15 minutes to extract every bit of plant power. 3 Pour hot tea into blender and add the remaining ingredients. Blend until froth begins to form, then pour into the teacup. 4 Garnish with a cinnamon stick and a dash of pumpkin spice.

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Calendar

January MON

TUE

WED

“Beet” the winter blues with a shrub: Mix 2 cups water, 1 cup beet juice, ½ cup each lemon juice and sugar and ¼ cup vinegar. Chill 2 days; add to seltzer.

FOOD NETWORK MAGAZINE

Taco Tuesday! For a healthy twist, pile spiced ground beef, diced avocado and salsa on butter lettuce leaves.

JANUARY/FEBRUARY 2018

SAT

Back to work and school this week? Prep the overnight oats on page 53 for tomorrow’s breakfast.

Today is Martin Luther King Jr. Day, a national day of service. Go to nokidhungry.org to find out how to set up a fund-raiser near you.

FRI

New year, new crop of brave young bakers: Catch the first episode of Kids Baking Championship tonight at 9 p.m. ET.

It’s chilly out— time for some chili! Go to foodnetwork .com/easychili for great slow-cooker recipes.

THU

Try a new hump day treat: faux ice cream! Blend 4 frozen bananas with ¼ cup each cocoa powder and peanut butter in a food processor. Freeze.

Stick to your resolutions with this light dinner: Toss shrimp with pesto, frozen corn and cherry tomatoes; wrap in foil. Bake at 450˚, 12 minutes.

Detox after the holidays: Add ½ thinly sliced cucumber, 1 sliced lemon, a handful of fresh mint and a few ginger slices to a pitcher of water.

Europeans first landed in Hawaii 240 years ago on this day. Make pineapple pops: Dip skewered rings in chocolate and sprinkle with coconut; freeze.

In France, bakeries hide charms in cakes today for Three Kings Day. Poke a dried bean into the bottom of a cake—whoever finds it is king for the day!

Quebec’s Winter Carnival starts this weekend, a good excuse to try a shortcut poutine: Top baked fries with gravy and mozzarella. Broil to melt.

FAUX ICE CREAM, PINEAPPLE POPS AND LETTUCE TACOS: RYAN DAUSCH; FOOD STYLING: BRETT KURZWEIL. GINGER: JON PATERSON/STUDIO D. BUNDT CAKE: CON POULOS. POUTINE, SHRIMP AND SHRUB: LEVI BROWN.

SUN

ED TE

Reynolds Kitchens™ Slow Cooker Liners make cleanup fast and easy—there’s no soaking and no scrubbing. Plus, they’re BPA-free and made in the USA! Available in Regular size and NEW Small size.

Cook Clean Carry on n

A P G UAR

Calendar

February MON

TUE

WED

THU

SAT

Kick off the month with malted hot cocoa: Stir 2 spoonfuls malted milk powder into hot cocoa; top with whipped cream and crushed malt balls.

FRI

Groundhog Day! Make a fun breakfast: Use banana slices, mini marshmallows and chocolate chips to create a face on pancakes.

Serve mashed sweet potatoes with dinner for Presidents’ Day: The side was supposedly one of George Washington’s favorites.

Get in the spirit for spring—it’s just a month away! Toss strawberries and mint leaves with a little elderflower syrup.

Turn Tater Tots into nachos for the Super Bowl: Bake as directed, then sprinkle with shredded pepper jack and broil to melt. Top with bacon and chives.

Use leftover chips to make dinner. Dredge chicken tenders in flour, then beaten egg, then crushed spicy tortilla chips. Bake at 425˚, 15 minutes.

FOOD NETWORK MAGAZINE

It’s Fat Tuesday! Turn to page 120 to learn about some big moments in New Orleans food history.

JANUARY/FEBRUARY 2018

Whip up a lastminute Valentine’s Day dinner: Shape pizza dough into hearts; top with sauce, cheese and heart-shaped pepperoni (use a cookie cutter).

You deserve a midweek treat: Press 1 log of chocolate chip cookie dough into a 10-inch cast-iron pan. Bake at 350˚, 20 minutes; serve warm with ice cream.

The Winter Olympics start today in South Korea. Celebrate by adding kimchi to a grilled cheese sandwich—it tastes like spicy pickles!

Eat noodles tonight in honor of Chinese New Year—they symbolize longevity. Go to foodnetwork .com/noodles for recipes.

Make brunch for a crowd: Cut six 2-inch-deep holes in the top of a baguette. Crack an egg into each hole, season and bake at 375˚, 15 minutes.

PANCAKE AND BAGUETTE EGG-IN-A-HOLE: RYAN DAUSCH; FOOD STYLING: BRETT KURZWEIL. MALT BALLS, HEART PIZZA AND BEADS: SHUTTERSTOCK. KIMCHI: CHARLES MASTERS. NOODLES: RALPH SMITH. SKILLET COOKIE: ALAMY. STRAWBERRIES: GETTY IMAGES. MASHED SWEET POTATOES: SAM KAPLAN. TATER TOTS AND TORTILLA CHIPS: RYAN DAUSCH.

SUN

at your own pace, in your own style.

FIRST-TIMER’S GUIDE

GIRLFRIEND GETAWAY

A NEWCOMER’S GUIDE TO THE BEST OF CHARLESTON

THREE DAYS TO SIP, SHOP, & SELFIE IN CHARLESTON

TWO FORK SAFARI

LUXURIOUS GETAWAY

THREE DAYS TO DINE YOUR WAY THROUGH CHARLESTON

THREE DAYS OF DECADENCE IN CHARLESTON

EXPERIENCE THE FLAVORS, SIGHTS, & TRADITIONS FOUND ONLY IN CHARLESTON, SOUTH CAROLINA.

THREE DAYS TO SIP, SHOP, & SELFIE IN CHARLESTON

A NEWCOMER’S GUIDE TO THE BEST OF CHARLESTON

DAY

Check into Kings Courtyard Inn, a charming property surrounding two inner courtyards, perfectly located amidst the shops and boutiques of King Street, named among the top 10 “Best Shopping Streets in America.”

DAY

No matter your vacation style or your travel party size, Charleston is home to alluring accommodations for every visitor. For a family fun getaway, check into oceanfront Wild Dunes Resort on Isle of Palms and enjoy a day at the beach.

DAY

Explore the Holy City’s confection-colored antebellum mansions. Be sure not to miss the unrivaled 18th century Charlestonian grandeur at the Nathaniel Russell House.

DAY

Take a drive to explore one of Charleston’s many plantations and discover the deeply-rooted stories that connect our past and present. Be sure to pick up a hand-woven sweetgrass basket souvenir.

DAY

Take today to slow down, unwind, and truly soak up the destination’s splendor. Pedal around town on a bike rental from Affordabike Bicycle Shop, rejuvenate at the Wentworth Mansion spa, or cruise the harbor aboard the Schooner Pride.

DAY

Experience the charms of Charleston old and new at Sunday gospel brunch at Hall’s Chophouse before taking an Old South Carriage Co. horsedrawn carriage ride through historic downtown.

1 3

Plan your getaway at EXPLORECHARLESTON.COM

THREE DAYS OF DECADENCE IN CHARLESTON

THREE DAYS TO DINE YOUR WAY THROUGH CHARLESTON

DAY

Check into The Spectator Hotel and be captivated by the blend of Southern charm, ﬂapper ﬂair, and socialite elegance. For lunch, head to Husk, where Chef Sean Brock has helped turn Southern ingredients into a national culinary obsession.

DAY

Start your day at Hominy Grill and indulge in their rendition of the iconic Lowcountry favorite, shrimp and grits. For dinner, savor a bowl of She Crab Soup at 82 Queen before grabbing a cocktail and enjoying live jazz at High Cotton.

DAY

Start the day with a glass of fresh cold-pressed juice at The Daily, the popular grab-and-go staple located on upper King Street. Then, venture to Drayton Hall, one of the ﬁnest examples of Georgian Palladian architecture in North America.

DAY

Head to Butcher & Bee and enjoy a rotating menu driven by locally sourced ingredients. For dinner, treat yourself to the six-course tasting menu at Charleston Grill, the AAA Four-Diamond restaurant located inside Charleston Place hotel.

DAY

Take a drive 25 minutes south of the city and head to the 5-star Kiawah Island Golf Resort, where you can polish your swing on The Ocean Course, rated the most difﬁcult golf course in the country.

DAY

Start the day with traditional Southern fare at Virginia’s on King. Stroll through the Charleston City Market before enjoying a delicious meal tucked inside an 18th century Charleston single house at Cru Cafe.

2 3

Plan your getaway at EXPLORECHARLESTON.COM

2 3

Plan your getaway at EXPLORECHARLESTON.COM

SAVOR. EXPLORE. CHARLESTON. Whether you’re searching for the destination’s best barbecue, or a traditional dish marinated in the ﬂavors of the Lowcountry, Charleston, South Carolina offers a delicious experience for every travel style. Isn’t it time you come and taste for yourself?

Pitmaster Rodney Scott

Find everything needed to book your getaway at

EXPLORECHARLESTON.COM @E X P LO R E C H A R LE S TO N

@E X P LO R E C H S

Letters

You Asked...

Food Network stars answer your burning questions.

Vicky Hart Hopkinton, MA

Recently Beth and I found a recipe for scuppernong pie (also known as muscadine pie), which is made with scuppernong grapes, and we baked it on my show. We loved thinking about why our mother kept the recipe. Once we tasted the pie, we knew: The flavor is so interesting! It tastes like grape jelly pie to me. Get the recipe at foodnetwork.com/ trishaspie.

Jeff, how can I add spice to my favorite sandwich recipes?

Melissa, what’s your go-to recipe for a healthy dessert?

Tyler Barker Seattle

Emmale Abrams Los Angeles

Try pickled peppers! I have 12 varieties in my fridge as we speak, and my favorite is Vlasic pickled jalapeños. (They can be hard to find these days but are so worth it if you’re able to track down a jar.) They add wonderful spice, texture, color and flavor to any sandwich—without a ton of extra calories. —Jeff Mauro

Yes! When you combine liquid and flour to make a dough or batter, you activate the gluten within the flour. If the gluten doesn’t have a chance to relax before baking, your finished product will be tough and chewy. Cookie dough is a great example. I let mine rest overnight in the fridge and the result is a much more tender cookie. —Duff Goldman

Jeff Jackson St. Louis

The standard ratio for a vinaigrette is one part vinegar to three parts olive oil, but it all comes down to your own preference. I like more acid, so I always make my vinaigrette with extra vinegar. My best advice is to taste the mixture as you’re making it; that way, you get the perfect balance of ingredients. —Kelsey Nixon

melissa serves pistachios for dessert!

Have a for a question ork w Food Net ? r sta

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.

Ask it at m/ ork.co n food etw ed. s youa k

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Tamara White Santee, CA

Kelsey, whenever I make a vinaigrette, either the olive oil is too heavy or the acid is too strong. What’s the correct ratio?

—Melissa d’Arabian

—Trisha Yearwood

I love dessert! Here’s how I make it healthyish: I top a wooden cutting board with dark chocolate squares, unshelled pistachios and unpeeled mandarin oranges, and serve that with freshly brewed espresso (decaf at night). Having to shell the pistachios and peel the oranges forces you to slow down, so you can have a leisurely dessert without getting stuffed on sugary, fatty foods.

Duff, is there a reason why certain batters should rest before baking?

JANUARY/FEBRUARY 2018

PISTACHIOS: GETTY IMAGES.

Trisha, I really enjoy watching you cook with your sister. What is your favorite recipe from your mom’s shoebox to prepare and eat together?

Infuse your life with ﬂavour

Brilliantly blended by our nine Master Blenders, Twinings® Herbal Teas are a mouthwatering infusion of the world’s ﬁnest herbs, fruits, and spices. So, whether it’s the sweet tang of berries or a cool blast of peppermint, each delicious sip is the perfect balance of taste, flavour, and aroma. Available in 17 varieties, including new Bu ermint™, Lemon Delight™ and Berry Fusion™.

PHOTO: RYAN DAUSCH; FOOD STYLING: BRETT KURZWEIL; PROP STYLING: STEPHANIE YEH.

In the Know

Winging It

It appears our obsession with chicken wings is officially a problem: Americans eat so many, we’ve driven up wholesale prices by 20 percent in the past year! That means more expensive wings at the grocery store, and you can probably say goodbye to 10-cent Tuesdays at pubs and restaurants, too. According to the National Chicken Council, wing prices typically spike even more just before Super Bowl Sunday—but the good news is that other parts of the chicken cost the same as usual, so you can serve chicken tenders instead, or “boneless wings,” which are actually just pieces of breast meat! JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

In the Know

Food News

lam Dunk

At long last, a scientific breakthrough in Oreo dunking: Researchers at Splash Lab at Utah State University recently determined the optimal length of time to submerge the cookie in milk. According to their findings, an Oreo reaches maximum milk absorption at four seconds, so it’s best to eat the cookie after three seconds in milk.

SNACK STADIUM: RYAN DAUSCH; FOOD STYLING: BRETT KURZWEIL. OREOS: JEFF HARRIS/STUDIO D. MILK: ALAMY.

an oreo needs just a three-second dunk.

BLOWING UP!

Sunny Anderson’s latest party idea is so good that she has a patent on it: an inflatable snack stadium! After brainstorming ways to up her tailgating game, The Kitchen cohost invented the Infladium, a reusable blow-up stadium that you can fill with snacks or ice and drinks. Of course, like a football, you should inflate it all the way. $20; partycity.com JANUARY/FEBRUARY 2018

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In the Know

TRUE COLORSS

It seems like everyone wants all-natural foods these days—except maybe when it comes to their cereal. After public outcry against an all-natural version of Trix (colored with turmeric extract and fruit and veggie juices), General Mills has brought back the beloved bright-colored version as an alternative. Fans of the cereal will be happy to hear that the company is also working on making the puffs fruit-shaped again, like they were back in the day.

BOWLED OVER

natural TRIX

The owners of a popular acai bowl chain, Long Island Super Bowls, thought their name made perfect sense—they serve superfoods in a bowl—but the NFL probably wouldn’t agree. The league has trademarked the words “Super Bowl,” so the cofounders of the acai bowl company changed its name to SoBol. The move hasn’t hurt the chain’s game: 15 new SoBol locations are planned for this year. mysobol.com

DINNER FOR TWO

Pink � the New Chocolate

For the first time in 80 years, there’s a new type of chocolate other than milk, dark and white. The Swiss company Barry Callebaut spent 10 years creating ruby chocolate, a naturally pink variety with a hint of berry flavors. The chocolate could hit stores worldwide later this year.

The longer a couple has been together, the more likely they are to like or dislike the same foods, according to researchers who studied couples who had been in relationships lasting from three months to 45 years. SOURCE: APPETITE

THE BIG CHEESE It’s official: Grilled cheese is America’s favorite sandwich. In a recent poll, the gooey classic ranked highest on a list of 16 types of sandwiches, edging out subs for first place.

SOURCE: DATASSENTIAL

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

CEREAL: RYAN DAUSCH. ACAI BOWL: EDGAR RIOS. GRILLED CHEESE: ANDREW PURCELL.

The classic version

Provides an extra layer of immune support. Over 70% of your immune system is located in your digestive tract. Florastor® strengthens digestive balance to also support a healthy immune system.†1,2 However, Florastor goes beyond by stimulating the production of lgA, a protein that promotes health and defends against infection.†2

To learn more visit Florastor.com/IGA †

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. See www.florastor.com for cited references.

IF A BROTH’S FIRST INGREDIENT IS WATER, YOU’RE NOT MAKING SOUP, YOU’RE BOILING VEGETABLES. Some “other” brands start with water. We use rich, golden chicken stock. So when you’re making soup, make it with 100% natural Swanson. ®

SWANSON. CHOOSE NATURAL.

#whatsinyourbroth

In the Know

Happy Birtday,

January

He’s turning 50!

In honor of Food Network Magazine’s 10th birthday this year, we’re celebrating a star’s birthday in every issue. Here’s what Guy Fieri said about his big day. Most memorable birthday

“When I turned 16 and got to drive. Man, that’s all I wanted to do. I remember I got duped—a friend of mine had a new Camaro that I wanted to drive so badly. She said if I drove her to the next town over and bought her pizza, she’d let me use her car. So I did it, and when I got back home, my parents surprised me with all my friends.” Guy ’s son Hunter

Best gift ever

“When my sons were born. I guess it wasn’t technically my birthday, but it was the best gift I’ve ever gotten.”

Favorite birthday cake

“Not a cake! My mom knows this better than anybody and would always make me some type of pie, like blackberry.”

“With my family and friends—all of ’em!— which usually means it’s a pretty big party.”

Does your astrological sign mean anything to you?

“I’m an Aquarius. I actually had my astrological chart read one time, and it was crazy. It explained a lot about me!”

CAMARO: CHEVROLET. PIE: GETTY IMAGES.

Favorite way to celebrate

Organic pasta. Real Vermont white cheddar. And six other ingredients you can pronounce. Vermont White Cheddar Mac & Cheese. Feed Your Phenomenal.â&#x201E;˘

In the Know

BIG WIN,,

mall Bite

Catch Jason on The Best Thing I Ever Ate, on Cooking Channel, Mondays at 8 p.m. ET.

The latest winner of Food Network Star, Jason Smith, shares one of his favorite desserts just in time for Valentine’s Day.

CHOCOLATE CHEESECAKE CUPS WITH CANDIED PECANS ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 12

12 square wonton wrappers, cut in half diagonally 2 tablespoons unsalted butter, melted 2 tablespoons turbinado sugar 2 8-ounce packages cream cheese, at room temperature 1 cup confectioners’ sugar ¼ cup unsweetened cocoa powder ½ cup heavy cream, chilled 1 tablespoon bourbon (optional) 1 teaspoon pure vanilla extract Cooking spray 1 cup chopped pecans 2 tablespoons packed light brown sugar 1 tablespoon light corn syrup Pinch of kosher salt

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JANUARY/FEBRUARY 2018

1. Preheat the oven to 350˚. Arrange the wonton wrappers in a single layer on 2 parchment-lined baking sheets. Brush with the melted butter and sprinkle with the turbinado sugar. Bake until golden brown and crisp, 12 to 15 minutes. Let cool on the pans. 2. Meanwhile, beat the cream cheese, confectioners’ sugar, cocoa powder, heavy cream, bourbon and vanilla in a large bowl with a mixer on medium speed until light and fluffy, about 4 minutes; refrigerate until ready to use. 3. Lightly coat another baking sheet with cooking spray. Combine the pecans, brown sugar, corn syrup and salt in a small bowl. Pour the nuts onto the prepared baking sheet and spread in a single layer. Bake until toasted, 10 to 12 minutes, watching closely so the nuts don’t burn. Let cool on the pan, then break into pieces. 4. Spoon the cheesecake mixture into small cups or glasses and sprinkle with the candied pecans. Serve with the wonton crisps.

PHOTO: RYAN DAUSCH; FOOD STYLING; BRETT KURZWEIL; PROP STYLING: STEPHANIE YEH.

If you caught Jason Smith on the most recent season of Food Network Star, you might have guessed that it wasn’t his first time on television. The Kentucky native had already won Food Network’s Holiday Baking Championship, so when he showed up to compete on Star, he was totally at ease. And he became an instant crowd favorite for his down-home cooking, over-the-top outfits and amusing catchphrases (“Loooord, honey!” was a popular one). “I fell in love with being on camera,” he says. “I’m a class clown.” At home, in the small town of Grayson, KY, Jason’s parties are legendary—as are his sweets. “Dessert is a way of life for me, but I don’t like a huge piece of cake,” he says. One of his signature moves is to turn full-scale desserts, like chocolate cheesecake, into bite-size treats. This version is made with bourbon and topped with candied pecans as a nod to his Southern roots. “Anytime you can put bourbon and pecans together,” he says, “it’s a marriage made in heaven!”

Introducing the New King of the Concrete Jungle. The all-new Tiguan. Here we see the all-new Volkswagen Tiguan in its natural habitat. The completely redesigned exterior, bold lines, and aggressive stance are a double take waiting to happen. Inside, the Tiguan is a different kind of majestic. With available premium leather seating surfaces and Volkswagen Digital Cockpit that makes navigating so instinctive, you can get lost without ever getting lost. And available 4MOTION® all-wheel drive means you can conquer almost any road, concrete or otherwise.

Dramatization. Do not attempt. Always wear proper seat restraints in a moving safari vehicle. Optional accessories shown. Always ensure that your vehicle is equipped with appropriate tires and equipment and always adjust your speed and driving style to the road, terrain, trafﬁc, and weather conditions. See Owner’s Manual for further details and important limitations. *MY2018 Tiguan 6 years/72,000 miles (whichever occurs ﬁrst) New Vehicle Limited Warranty. Based on manufacturers’ published data on transferable Bumper-to-bumper/Basic warranty only. Not based on other separate warranties. See owner’s literature or dealer for warranty limitations. ©2017 Volkswagen of America, Inc.

EVERY DAY IS FULL OF

FRESH (roasted peanut))

POSSIBILITIES Fresh roasted peanut taste, creamy texture, and so much more. M TM

©/® The J.M. Smucker Company ©

*(7% DV) 16g fat and 2.5g saturated fat per serving *(

2018

In the Know

Hot t list Here they are: the ingredients, dishes and groceries you’ll see everywhere this year. GREDIENTS • • IN

• DISHES •

OCERIES • • GR

JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

In the Know

JACKFRUIT

ACTIVATED CHARCOAL

Canned jackfruit imitates the texture of pulled pork and has a mild taste that takes on the flavor of whatever sauce it’s in, making it a hit among vegetarians. You’ll see it at barbecue joints across the country, and this March, you’ll find it in snack form: Sabra is debuting a BBQ-flavored jackfruit hummus.

Activated charcoal was until lately used mainly in hospitals as a treatment for poisoning or a drug overdose. Now the flavorless detoxifying agent is a social-media sensation, lending ice cream, burger buns, lemonade and lattes a deep black color and decidedly goth look.

NEXT-LEVEL SPRINKLES

NUTRITIONAL YEAST

Vegans have been sprinkling this deactivated yeast on salads, pastas and soups for decades (it tastes like parmesan!), but it has become a mainstream favorite as more people go dairy-free. Add “nooch” (as fans call it) to kale chips, popcorn and other snacks.

MEZCAL

If you’ve had a margarita in the past few years, you’ve probably encountered some smoky ones made with tequila’s cousin mezcal. This Mexican agave liquor has earned a front spot in notable cocktail bars and restaurants nationwide, and many liquor stores carry it now, too.

FOOD NETWORK MAGAZINE

Hot

ingredients Get a taste of what’s trending.

SHISHITO PEPPERS

These Japanese peppers, typically served blistered, are among the 10 fastest-growing produce items on appetizer menus. Shishitos are appealing because of their mild taste, but the real fun is that one in 10 is surprisingly spicy—making them the perfect party trick. You can now find them at many supermarkets, including Whole Foods and Trader Joe’s.

JANUARY/FEBRUARY 2018

LABNEH

Savory yogurt has been trending for the past few years, paving the way for this spreadable Middle Eastern yogurt cheese. Creamy and tangy, labneh is now a popular ingredient for dips, sandwiches and even desserts, and it could well become the next Greek yogurt.

HEMP SEEDS

These nutty-tasting, protein-rich seeds are a favorite topping for acai and grain bowls and avocado toast. (Despite the name, hemp seeds are not a drug!) You can purchase the seeds by the bag, or buy hemp seed oil to use in smoothies, sauces and salads.

GOCHUJANG

Sriracha will have to share some hot-sauce glory with gochujang this year. The Korean paste, made from chile peppers, sticky rice and fermented soy beans, is turning up on menus everywhere, including Umami Burger’s; the chain uses gochujang glaze in place of barbecue sauce.

SPRINKLES: RYAN DAUSCH. MEZCAL: GETTY IMAGES. OTHERS: SHUTTERSTOCK (8).

CASCARA

Trendy cafés are introducing coffee lovers to cascara, the pulp and skin of the coffee cherry. Brewed like tea, it becomes a slightly sweet caffeinated drink. Starbucks has even put a cascara latte on its menu.

Baking-supply companies have moved way past rainbow sprinkles: The options are endless in the sprinkle section, and many of them look more like confetti than cake decorations. Wilton recently started selling individual packages of sprinkles in every shape, size and color—including bright pink flamingos, gold stars and neon dragées. Check out other festive options at sweetapolitashop.com and neonyolk.etsy.com.

In the Know

FANCY ICE CREAM SANDWICHES

NDUJA

Restaurants are proving that you can sandwich ice cream between just about anything: On Rye in Washington, DC, uses chocolate babka instead of cookies, and Churro Borough in Los Feliz, CA, uses—you guessed it—churros.

NITRO COFFEE

UNI

Chefs are taking briny raw sea urchin way beyond sushi, mixing it into butter to melt on steak, using it to garnish guacamole and pressing it into sandwiches. Leave it to the pros, though: Uni is tough to get out of its prickly shell!

TARTARE

Chefs nationwide—including Food Network stars—are bringing retro steak tartare back: Alex Guarnaschelli’s menu at Butter features it, Marc Murphy has a truffle-Wagyu version at Landmarc and Geoffrey Zakarian serves sirloin tartare at The National.

It sounds like a drink for a superhero, but nitro coffee (cold-brew coffee infused with nitrogen gas) is becoming everyman’s fuel. The process gives the drink a slightly milder flavor and creamier texture than regular iced coffee. Order it on tap from a barista, or buy it at the grocery store: La Colombe has a canned draft latte and Califia Farms bottles an almond-milk version.

Hott dishes

Look for these popular foods and drinks to show up on a menu near you—if they haven’t already!

EDIBLE COOKIE DOUGH

When Dō began serving cookie dough in New York City, it created a tizzy—and long lines. Now similar shops are popping up everywhere, and The Cookie Dough Café sells flavors like confetti in grocery stores nationwide.

RACLETTE

In the Swiss Alps, this cheese is warmed, scraped from the wheel and served with boiled potatoes. Now raclette has oozed onto American burgers, hot dogs and pizza. Raclette NYC has a menu dedicated to its namesake, and the Sweet Cheesus food truck in Florida serves it on the go.

APEROL SPRITZ

Italians love mixing the bitter aperitif Aperol with prosecco and soda: They drink 300,000 spritzes daily in the Veneto region, Aperol’s homeland. In the US, the drink is now a cocktail menu staple— and an Instagram favorite, thanks to its electric orange color.

FOOD NETWORK MAGAZINE

GRITS

Southerners must find it amusing that grits have become a nationwide obsession. Now that Charleston, SC, and Savannah, GA, are major culinary destinations, the popularity of traditional shrimp and grits has spread far and wide. There are goat cheese grits at the national chain Tupelo Honey, and miso and pecan grits at Erven in Santa Monica.

JANUARY/FEBRUARY 2018

GRANDMA-STYLE PIZZA

A focaccia-like square crust sets this hearty rustic pizza apart from standard pies. We’ve spotted it everywhere from Umberto’s on Long Island (where it supposedly originated) to Presidio Pizza Co. in San Francisco.

ICE CREAM SANDWICH AND GRITS: RYAN DAUSCH. NITRO COFFEE: ALAMY. NDUJA AND APEROL SPRITZ: SHUTTERSTOCK. COOKIE DOUGH: DINA JOANNA COLOMA. RACLETTE AND UNI: GETTY IMAGES. PIZZA: LEVI BROWN. TARTARE: OFFSET.

You may not know how to pronounce this spreadable Italian sausage (it’s en-DOO-ya), but you’ll likely see it served on top of pizza, pastas, burgers and seafood. Made from pork laced with chiles, it gives dishes a fiery, meaty kick.

. s d n e i r f t î

ULTIIMATEE

Pierogy Nachos Find your new favorite recipe at mrstspierogies.com

In the Know

SPIRALIZED VEGETABLES

BLACK GARLIC POWDER McCormick has released a collection of garlicky spice blends, and they are no joke. The black garlic seasoning is aged for 90 days and gives dishes a rich molasses-like flavor.

NATURALLY FLAVORED COFFEE

We’re all obsessed with natural flavors, and the call for naturally flavored coffee has been answered: Folgers has launched a line of ground beans amped up with vanilla, cinnamon, mint and other flavors.

DOWNSIZED FRUIT

Small fruit is a big trend in the produce aisle, and we’re seeing much more than just tiny apples and pears: Trader Joe’s sells Teeny Tiny avocados, and many supermarkets nationwide are now carrying baby bananas.

AGUA FRESCA

This traditional Mexican drink, made with fresh fruit, water and sugar, has become a supermarket standard. Santa Cruz Organic makes four flavors, including pomegranate and cucumber-lime.

FOOD NETWORK MAGAZINE

SWEET-AND-SPICY CANDY

The growing popularity of sweet-and-spicy food pairings (like mango with chile, and spiced hot chocolate) has inspired some appealing new Skittles, Starburst and Nerds: The sweet-meets-heat candies have fruit flavors with a not-so-subtle kick.

Hot

groceries

STUFFED BAGELS

For mornings when you’re too busy to put cream cheese on a bagel: These frozen bites from Nancy’s Specialty Foods are prefilled with cream cheese. Of course, you still have to wait for the microwave…they take 40 seconds to warm up.

KID-FRIENDLY SELTZER

Check out these cool new products worth adding to your shopping list.

Companies like LaCroix and Polar have made seltzer super cool, and now the flavors are skewing kid-friendly as parents look for sugar-free drink options. Polar recently came out with Seltzer Jr: miniature cans in mythically named flavors like Mermaid Songs and Yeti Mischief.

BANANA-BASED “ICE CREAM”

FRENCH-STYLE YOGURT

Many of us puree frozen bananas as a healthy alternative to ice cream, but now you can find the dessert already made: Outshine recently launched a nondairy banana-based frozen treat blended with other fruit, including strawberries.

JANUARY/FEBRUARY 2018

This dairy-aisle newcomer is thick and slightly sweet—imagine Greek yogurt but with French flair. Yoplait’s new version, Oui, comes in cute little glass jars.

SKITTLES: RYAN DAUSCH.

You can swap noodles for zoodles without the fuss of a spiralizer: Green Giant now sells frozen veggie spirals made from zucchini, butternut squash and carrots.

Mediterranean Walnut Nachos

California Walnuts

FOR THE BEST SIMPLE SNACKS EVER For wholesome snacks your family will love, blend in the ﬂavor, texture and heart-healthy* goodness of great tasting California walnuts. For these recipes and more, visit Walnuts.org Per one ounce serving.

So Simple. So Good.ª

*Heart-Check food certiﬁcation does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Fiery Hot Cheddar Walnuts

Walnut Energy Bars

Toasted Walnut Hummus

Herb garden

Waylynn loves using herbs in savory dishes and desserts. She grows cilantro, mint, thyme, basil and rosemary in these indoor planters.

Double sinks

Having two sinks was essential for Waylynn. One is for food prep and the other is for washing dishes.

Marble counters

MAKEUP: ADY SANCHEZ-MACARTY.

Because she’s a professional baker, Waylynn insisted on marble countertops. Marble stays cool, so it’s the perfect material when you’re rolling out dough or tempering chocolate.

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

In the Know

Star Kitchen Communal nook Whenever Waylynn and her husband, Todd, entertain, everyone ends up around the island or in this corner banquette.

Family silver

These serving pieces once belonged to Waylynn’s grandfather, a friend of chef Wolfgang Puck.

Turn the page to get Waylynn’s look.

Food Network judge and doughnut maker Waylynn Lucas shows us her Los Angeles kitchen. PHOTOGRAPHS BY

DAVE LAURIDSEN

When Los Angeles baker and Cake Wars judge Waylynn Lucas moved into this kitchen, she felt right at home—because she was: “My mom lived in this house for 15 years,” Waylynn says. After her mom decided to move out, the pastry chef and her attorney husband, Todd, jumped at the chance to make it their own. The couple, who met because Todd frequented Waylynn’s Los Angeles doughnut shop, Fonuts, settled into the house in January 2015. Some pipes burst several months later, resulting in a major flood—and a reasonable excuse to do a serious renovation. The couple kept the cabinets and appliances, but Waylynn brought in new touches, like marble countertops, warm upholstery and a distressed wood floor. She now likens the long, grueling renovation process to pastry-recipe writing: “You change one thing and you have to change another—it’s kind of a never-ending evolution!” JANUARY/FEBRUARY 2018

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In the Know

Get the Look

Pick up some of Waylynn’s finds for your own kitchen.

This teak Madeira Paddle Board fits right in with Waylynn’s cutting board collection. $20; surlatable.com

Waylynn swears by her Terra Cotto Cast Iron Casserole Pot. “It cooks and holds heat like no other,” she says. $240; sambonet-shop.com

Waylynn’s guests can hang out here and still see the action in the kitchen.

THREE MORE RIGHT TWIX TO CRAVE & THREE MORE ®

LEFT TWIX® TO DETEST.

She loves stirring batters in her copper mixing bowl, a wedding gift from Waylynn’s sister-in-law. This Old Dutch International 4.5-Quart Bowl is similar. $40; bedbathandbeyond.com

Waylynn grows herbs indoors on her tiered Satsumas Plant Stand. $40; ikea.com for stores

“I wanted something bright and colorful for the kitchen because it’s all very white and clean,” Waylynn says of her Maimana Woven Rug. Her English mastiff, Bailey, and French bulldog, Otis, love to lie on it. From $189; urbanoutfitters.com

MORE FLAVORS. SAME SIDES.

VEGGIE is the ne w

SAUSAGE What does our veggie sausage taste like? Imagine sausage. The aroma. The sizzlingly delicious ﬂavor. It’s easy to make, ready in minutes, and full of plant protein power.

FIND US IN THE FREEZER AISLE SERVING SIZE 2 LINKS

Nielsen xAOC Total Units Sold Cal Yr 2017

Fun Cooking AL SPECI

t s a f k a e r B SECTION

Spiced Mango

Mix-ins: ½ teaspoon orange zest and ¼ teaspoon ground cardamom Toppings: chopped mango and pomegranate seeds

Chocolate-Hazelnut

PHOTO: RYAN DAUSCH; FOOD STYLING: BRETT KURZWEIL; PROP STYLING: STEPHANIE YEH.

Mix-ins: 1 tablespoon sweetened cocoa powder and ¼ cup chopped hazelnuts Toppings: chopped hazelnuts and chocolate

Double Strawberry

Mix-ins: ¼ cup freeze-dried strawberries (crushed) and ½ chopped banana Toppings: sliced strawberries

Overnight Success

If you’ve resolved to eat better this year, you might want to try overnight oats. To make a jar, just combine 1⁄2 cup rolled oats, 1 tablespoon ground flaxseed, 2 ⁄3 cup milk, 1⁄3 cup plain yogurt, 2 teaspoons brown sugar or maple syrup and a pinch each of salt and cinnamon in a small jar. Add your mix-ins (see above for some of our favorites), seal the jar and refrigerate overnight. In the morning, just open the jar, stir and add toppings. JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

Fun Cooking

Which side are you on? We asked Food Network fans to vote on their favorite breakfast meat: bacon or sausage?

71% 29% sausage

MAPLE-PEPPER BACON

BREAKFAST SAUSAGE PATTIES

8 slices thick-cut bacon (about 12 ounces) 3 tablespoons packed light brown sugar 1 tablespoon pure maple syrup Pinch of cayenne pepper 1½ teaspoons coarsely ground mixed peppercorns

1 pound ground pork (not lean) 1 tablespoon packed brown sugar 4 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh thyme ½ teaspoon ground ginger Pinch of cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil

ACTIVE: 10 min l TOTAL: 55 min l SERVES: 4

1. Preheat the oven to 375˚. Arrange the bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 minutes. Remove from the oven and blot the bacon with paper towels on both sides. 2. Combine the brown sugar, maple syrup and cayenne in a small microwave-safe bowl. Microwave, stirring, until smooth, 30 seconds to 1 minute. Brush the bacon with half the syrup mixture and sprinkle with half the ground peppercorns. Bake until the bacon browns around the edges, about 15 minutes. Flip and blot the other side with paper towels, then brush with the remaining syrup mixture (reheat in the microwave, if necessary); sprinkle with the remaining peppercorns. Continue baking until the bacon browns and the sugar melts, 15 to 20 more minutes. Let cool slightly.

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

ACTIVE: 25 min l TOTAL: 1 hr 25 min l SERVES: 4

1. Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1½ teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight. 2. Preheat the oven to 300˚. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.

PHOTOS: RYAN DAUSCH; FOOD STYLING: ADRIENNE ANDERSON (BACON), BRETT KURZWEIL (SAUSAGE).

bacon

Eggland’s Best gives your family what they deserve—the best.

Your family deserves more than ordinary. They deserve the superior taste, nutrition, and variety that only Eggland’s Best provides. With more of the delicious, farm-fresh taste you and your family love—any way you cook them. Plus, 6 times more vitamin D, 10 times more vitamin E, and 25% less saturated fat than ordinary eggs. Available in Classic, Cage Free, Organic, Hard Cooked, and other outstanding varieties. Why settle for ordinary when you can give them the best? Eggland’s Best.

Better taste. Better nutrition. Better eggs.®

THIS IS NOT JUST BREAKFAST. IT’S YOUR

UP AND AT ’EM.

For quick and easy breakfast inspiration, visit smithfield.com

Make a delicious, protein-packed Smithfield breakfast part of your morning. Because it’s no mere meal—breakfast is powerful stuff.

PRESENTED BY

Easy Faves

Breakfast andwiches

o G SAND LOADED EGo W

ICH

o APPLE-BACON o TOAST

INI N A o P NT A o S S OI

CLOCKWISE FROM TOP LEFT: LEVI BROWN (3); YUNHEE KIM.

BREAKFAST oBURRITO

Easy Faves

Breakfast andwiches

APPLE-BACON TOAST

Cook 1 slice bacon until crisp, then chop. Pulse 2 tablespoons each softened butter and plain Greek yogurt in a food processor. Spread on 4 slices toasted cinnamon-raisin bread. Top with thinly sliced apples and the bacon; drizzle with maple syrup.

SMITHFIELD® HOMETOWN ORIGINAL BACON Find breakfast inspiration at Smithfield.com.

CROISSANT PANINI

Split a croissant; spread dijonnaise on the cut sides. Sandwich with 1 slice muenster, 1 slice ham and 1 more slice muenster. Butter the outside of the sandwich. Heat a nonstick skillet over medium-low heat; add the sandwich and press down with another skillet. Cook until golden brown, 3 minutes per side.

SMITHFIELD® HICKORY SMOKED SLICED BONELESS HAM For all things ham, visit Smithfield.com.

LOADED EGG SANDWICH

Bake ½ cup frozen waffle fries as the label directs; smash with a spatula. Cook 2 slices thick-cut bacon until crisp. Fry 1 egg in 1 tablespoon melted butter mixed with 1 tablespoon hot sauce, spooning the spicy butter over the egg. Top the waffle fries with 2 slices sharp cheddar and melt in the oven. Slide onto a buttered toasted brioche bun and top with the bacon, sliced avocado, the fried egg and chopped pickled hot peppers.

SMITHFIELD® CHERRYWOOD SMOKED BACON For fun bacon recipes, visit Smithfield.com.

BREAKFAST BURRITO

Cook ½ cup crumbled breakfast sausage, ½ diced onion and 1 tablespoon diced jalapeño in olive oil in a nonstick skillet over medium heat. Add 4 beaten eggs and ½ cup crumbled Cotija cheese; scramble. Divide between 2 warmed flour tortillas, top with salsa and roll up.

SMITHFIELD® HOMETOWN ORIGINAL FRESH SAUSAGE For sizzling sausage recipes, visit Smithfield.com.

Egg Salad Sandwich

Sundays 9/8c

All New

Fun Cooking

Trend Alert:

Shakshuka!

Brunch-goers are obsessing over this flavorful Middle Eastern egg dish. Shakshuka has been making its way

SHAKSHUKA

ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 2

1½ ½ ½ ¼

tablespoons extra-virgin olive oil onion, chopped red bell pepper, thinly sliced small bunch cilantro, leaves and tender stems separated, chopped 2 small cloves garlic, thinly sliced ¾ teaspoon ground cumin ½ teaspoon paprika Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 15-ounce can whole peeled tomatoes, crushed by hand 4 large eggs Warm pita bread, for serving

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1. Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with ¼ teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute. 2. Preheat the oven to 375˚. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper. 3. Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

JANUARY/FEBRUARY 2018

PHOTO: RYAN DAUSCH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: KARIN OLSEN.

onto breakfast and brunch menus for a few years, but lately the Middle Eastern classic has become a social-media darling, too— and not just because the name is so fun to say (shack-SHOO-kah). The dish, which originated in North Africa, is made by poaching eggs in a spiced tomato sauce. When it gets to the table, it begs to be photographed, especially when the eggs and bubbling-hot, bright red sauce are served in a skillet. Here’s a simple version to try at home.

A DOLLOP OF DAISY CAN DO MORE THAN YOU THINK

DAISY® SOUR CREAM PANCAKES Make your next batch of pancakes deliciously ﬂuffy with Daisy. Get the recipe at daisybrand.com/pancakes

February DoubleChocolate Salted Caramel

March

Irish Cheddar, Bacon and Potato

January PomegranateOrange

muffin month Bake your way through 2018! PHOTOGRAPHS BY

RYAN DAUSCH

July Lemonâ&#x20AC;&#x201C;Poppy Seed zucchini

August BlueberryNectarine

September Peanut Butter and Jelly

Fun Cooking

May StrawberryRhubarb Crumble

April Carrot-Coconut

June S’mores

November

Corn–Chestnut

October FOOD STYLING: CHRISTINE ALBANO.

Apple–Pumpkin

December candied cherry

JANUARY/FEBRUARY 2018

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February

January POMEGRANATE-ORANGE MUFFINS

ACTIVE: 30 min l TOTAL: 2 hr l MAKES: 18

3 1½ 1½ 1 ½ 3 1 2 2 ½ ½

cups all-purpose flour cups granulated sugar teaspoons baking soda teaspoon aluminum-free baking powder teaspoon salt clementines cup whole milk, at room temperature large eggs sticks unsalted butter, melted and cooled slightly cup pomegranate seeds cup confectioners’ sugar

1. Preheat the oven to 400˚. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center. 2. Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy. 3. Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely. 4. Put the confectioners’ sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.

DOUBLE-CHOCOLATE SALTED CARAMEL MUFFINS

ACTIVE: 30 min l TOTAL: 2 hr l MAKES: 12

1½ cups all-purpose flour ¾ cup sugar ½ cup unsweetened Dutch-process cocoa powder 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt ⅓ cup chopped semisweet chocolate (about 2 ounces), plus more chocolate for grating 1 cup whole milk ½ cup vegetable oil 2 large eggs ½ cup jarred thick dulce de leche Flaky salt 1. Preheat the oven to 375˚. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined. 2. Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8 to 10 minutes. Working quickly, drop 1 heaping teaspoon dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin (but not into the dulce de leche) comes out clean, 10 to 15 minutes. 3. Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

Be sure to use aluminum-free baking powder for these muffins; aluminum can react with the pomegranates and turn your batter blue!

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JANUARY/FEBRUARY 2018

March IRISH CHEDDAR, BACON AND POTATO MUFFINS

ACTIVE: 35 min l TOTAL: 2 hr l MAKES: 12

large Yukon Gold potato (about 8 ounces) ¼ teaspoon plus 2 pinches salt Freshly ground pepper 3 slices bacon, chopped 1½ cups all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1¼ cups buttermilk 4 tablespoons salted butter, melted 1 large egg ¾ cup diced Irish cheddar cheese (about 4 ounces) ¼ cup chopped fresh chives 1. Preheat the oven to 400˚. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss. 2. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel–lined plate. Reserve 1 tablespoon bacon drippings. 3. Whisk the flour, sugar, baking powder and ¼ teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives. 4. Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

April

Fun Cooking

May

June

CARROT-COCONUT MUFFINS STRAWBERRY-RHUBARB ACTIVE: 30 min l TOTAL: 2 hr l MAKES: 12 CRUMBLE MUFFINS

S’MORES MUFFINS

1½ 1 1 ¼ ½ ½ ¾ ½ ⅓ 2 1 1½ ½

1 cup milk chocolate chips 1 cup all-purpose flour 1½ cups graham cracker crumbs (from about 15 whole crackers) 2 teaspoons baking powder ½ teaspoon salt ¾ cup sugar 1 stick unsalted butter, melted ½ cup whole milk 1 teaspoon pure vanilla extract 2 large eggs ¾ cup marshmallow cream

½ ¼ ½ 2

cups all-purpose flour teaspoon ground cinnamon teaspoon baking powder teaspoon baking soda teaspoon ground ginger teaspoon salt cup packed light brown sugar cup plain whole-milk yogurt cup coconut oil, melted large eggs teaspoon pure vanilla extract cups grated carrots (about 3) cup sweetened shredded coconut, plus more for topping cup chopped macadamia nuts cup finely chopped crystallized ginger cup confectioners’ sugar teaspoons water

1. Preheat the oven to 375˚. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger. 2. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. 3. Meanwhile, make the glaze: Stir the confectioners’ sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.

ACTIVE: 25 min l TOTAL: 2 hr l MAKES: 12

ACTIVE: 30 min l TOTAL: 2 hr l MAKES: 12

FOR THE TOPPING ¾ cup rolled oats ½ cup packed light brown sugar ½ cup all-purpose flour ¼ teaspoon salt 5 tablespoons cold unsalted butter, cut into pieces FOR THE MUFFINS 1 cup ½-inch pieces rhubarb (1 stalk) ⅔ cup chopped strawberries ¾ cup plus 1 tablespoon granulated sugar 2 cups all-purpose flour ¾ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 large eggs ⅔ cup milk 6 tablespoons unsalted butter, melted and cooled slightly 1 tablespoon fresh lemon juice Confectioners’ sugar, for dusting 1. Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside. 2. Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining ¾ cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture. 3. Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners’ sugar.

1. Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Toss the chocolate chips with 2 teaspoons flour in a small bowl; set aside. 2. Whisk the remaining flour, the graham cracker crumbs, baking powder and salt in a large bowl. Whisk the sugar, melted butter, milk, vanilla and eggs in a medium bowl until smooth; stir into the flour mixture until just combined. Stir in the chocolate chip mixture. 3. Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. 4. Top each muffin with 1 tablespoon marshmallow cream. Let set 10 minutes.

JANUARY/FEBRUARY 2018

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July

August

September

LEMON–POPPY SEED ZUCCHINI MUFFINS

BLUEBERRY-NECTARINE MUFFINS

PEANUT BUTTER AND JELLY MUFFINS

1 1 2 1½ ½ ½ ½ ½ ¼

2 ½ ½ ½ ⅔ ½ ½ 2 ¼ 2

⅔ ⅔ 1 ½ 1 1 ½ 6 1 2 ¾

ACTIVE: 30 min l TOTAL: 2 hr l MAKES: 12

½ 2 1

lemon cup sugar teaspoons poppy seeds cups all-purpose flour teaspoon baking soda teaspoon baking powder teaspoon salt cup vegetable oil cup buttermilk or plain yogurt (not Greek) teaspoon pure vanilla extract large eggs cup packed grated zucchini (about 1 zucchini)

1. Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Using a vegetable peeler, remove the zest from the lemon in wide strips, being careful not to remove the white pith. Combine the lemon zest and sugar in a food processor and process until the zest is finely chopped, scraping the bowl halfway through, about 1 minute. Stir in the poppy seeds. Scoop out 3 tablespoons of the lemon–poppy seed sugar and set aside. 2. Whisk the flour, baking soda, baking powder and salt in a large bowl. Whisk the remaining lemon–poppy seed sugar, the vegetable oil, buttermilk, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Stir in the zucchini. 3. Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Sprinkle the tops of the muffins with the reserved lemon– poppy seed sugar. Bake until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean, 23 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

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ACTIVE: 25 min l TOTAL: 2 hr l MAKES: 12

cups all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon salt cup granulated sugar cup vegetable oil cup sour cream large eggs teaspoon pure almond extract small nectarines, pitted and chopped (about 1¾ cups) ½ cup blueberries ¼ cup sliced almonds Coarse sugar, for topping 1. Preheat the oven to 400˚. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the granulated sugar, vegetable oil, sour cream, eggs and almond extract in a medium bowl; stir into the flour mixture until just combined with small bits of flour remaining. Stir in the nectarines and blueberries. 2. Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle the almonds on top, then sprinkle with coarse sugar. Bake until the muffins are golden and the tops spring back when gently pressed, about 20 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

JANUARY/FEBRUARY 2018

ACTIVE: 35 min l TOTAL: 2 hr l MAKES: 12

cup whole-wheat flour cup all-purpose flour tablespoon baking powder teaspoon salt cup creamy peanut butter cup whole milk cup packed light brown sugar tablespoons unsalted butter, melted teaspoon pure vanilla extract large eggs cup honey-roasted peanuts, finely chopped cup strawberry or grape jelly or jam

1. Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk ⅓ cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. 2. Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. 3. Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining ⅔ cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins. 4. Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

October

Fun Cooking

November

December

APPLE–PUMPKIN MUFFINS CORN–CHESTNUT MUFFINS CANDIED CHERRY MUFFINS ACTIVE: 45 min l TOTAL: 2 hr l MAKES: 12

ACTIVE: 30 min l TOTAL: 2 hr l MAKES: 18

ACTIVE: 30 min l TOTAL: 2 hr l MAKES: 12

1 ½ 7 1

1 1 2 1¼ 1

2 ¾ 2 1 ½ ½ 2 1 1¾

Granny Smith apple cup plus 1 teaspoon granulated sugar tablespoons unsalted butter, melted teaspoon plus a pinch of ground cinnamon ½ teaspoon plus a pinch of salt 2 cups all-purpose flour 1 tablespoon baking powder 1 cup plus 1½ to 2½ teaspoons whole milk ½ cup pure pumpkin puree 1¼ teaspoons pure vanilla extract 2 large eggs ½ cup confectioners’ sugar 1. Preheat the oven to 350˚. Line a 12-cup muffin pan with nonstick liners. Peel and core the apple and cut into 12 wedges, then slice the wedges crosswise into small triangular pieces. Combine the apple pieces, 1 teaspoon granulated sugar, 1 tablespoon melted butter and a pinch each of cinnamon and salt in a large nonstick skillet. Cook over medium-high heat, stirring occasionally, until the apples are browned and softened, 4 to 6 minutes. Let cool completely. 2. Whisk the flour, baking powder, remaining 1 teaspoon cinnamon and ½ teaspoon salt in a large bowl. Whisk the remaining ½ cup granulated sugar and 6 tablespoons melted butter, 1 cup milk, the pumpkin, 1 teaspoon vanilla and the eggs in a medium bowl; stir into the flour mixture until just combined. 3. Divide the batter among the muffin cups, filling them three-quarters of the way. Spoon the apples into the center of each. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. 4. Meanwhile, make the glaze: Stir the confectioners’ sugar with 1½ teaspoons milk and the remaining ¼ teaspoon vanilla in a small bowl until smooth, gradually adding up to 1 more teaspoon milk if needed. Drizzle the glaze over the muffins. Let set 10 minutes.

2 1 1½ 1½ ¼ ¼ 1½ ½ ½ 1½ 2

stick unsalted butter onion, finely chopped stalks celery, finely chopped teaspoons salt cup peeled roasted chestnuts, crumbled teaspoons chopped fresh sage tablespoon chopped fresh thyme cups all-purpose flour cups yellow cornmeal cup sugar cup finely chopped fresh parsley teaspoons baking powder teaspoon poultry seasoning teaspoon baking soda cups whole milk large eggs

cups all-purpose flour cup sugar teaspoons baking powder teaspoon ground cinnamon teaspoon ground cardamom teaspoon salt large eggs cup whole milk sticks (14 tablespoons) unsalted butter, melted ⅓ cup almond paste, crumbled (about 3 ounces) 1 teaspoon pure vanilla extract ½ cup chopped candied lemon and/or orange peel ½ cup candied cherries, quartered Confectioners’ sugar, for dusting

1. Preheat the oven to 350˚. Line 18 muffin cups with paper liners. Melt the butter in a large skillet over medium heat. Add the onion, celery and ½ teaspoon salt and cook, stirring occasionally, until just softened, about 5 minutes. Stir in the chestnuts, sage and 2 teaspoons thyme. Spread out the mixture on a baking sheet to cool, about 20 minutes. 2. Meanwhile, whisk the flour, cornmeal, sugar, parsley, baking powder, poultry seasoning, baking soda and remaining ¾ teaspoon salt in a large bowl. Whisk the milk, eggs and vegetable-chestnut mixture in a medium bowl; stir into the flour mixture until just combined. 3. Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle with the remaining 1 teaspoon thyme. Bake until the tops spring back when gently pressed, 18 to 22 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.

1. Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1½ sticks melted butter, the almond paste and vanilla in a large bowl (it’s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel. 2. Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack. 3. Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners’ sugar. Let cool completely.

JANUARY/FEBRUARY 2018

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DELICIOUSLY HEART HEALTHY

Fun Cooking

STARTING STRONGG Kick off your day with three great breakfast recipes from Bobby Flay.

REPRINTED FROM BOBBY FLAY FIT BY BOBBY FLAY, STEPHANIE BANYAS AND SALLY JACKSON. COPYRIGHT © 2017 BY BOY MEETS GRILL, INC. PHOTOGRAPHS COPYRIGHT © 2017 BY ED ANDERSON. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC. CREDIT

Bobby Flay is serious

about breakfast: The chef has dedicated countless episodes to it on Food Network—including seven seasons of Brunch @ Bobby’s— and throughout his career he has developed hundreds of recipes for omelets, pancakes, breakfast sandwiches and more. But ever since he started a get-fit regimen several years ago, he has been looking at his favorite meal in a new light. “I work out in the mornings,” Bobby says, explaining that eating a healthy breakfast helps him get through his workout and the rest of his day. Here are a few favorite recipes from his new cookbook, Bobby Flay Fit. Try them at home!

Find these recipes and more in Bobby Flay Fit ($33, Clarkson Potter).

JANUARY/FEBRUARY 2018

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Find these recipes and more in Bobby Flay Fit ($32.50, Clarkson Potter).

PERSIAN BAKED OMELET WITH FRESH HERBS 70

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JANUARY/FEBRUARY 2018

Fun Cooking

WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM “Blueberries make every breakfast better, plus they are full of antioxidants.”

Fun Cooking

TOASTED MUESLI

ACTIVE: 10 min l TOTAL: 30 min l MAKES: about 6 cups

1½ cups old-fashioned rolled oats 1 cup barley flakes 1 cup rye flakes ½ cup flaxseed meal ½ cup shelled pumpkin seeds ½ cup chopped almonds ¼ cup hazelnuts or pistachios, chopped ¼ cup golden raisins ¼ cup dried cherries or cranberries ¼ cup chopped dried apricots or dates Pinch of sea salt

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1. Preheat the oven to 325˚. Spread the oats, barley flakes, rye flakes, flaxseed meal, pumpkin seeds, almonds and hazelnuts on a large rimmed baking sheet and bake, stirring once, until lightly golden brown, about 10 minutes. Remove from the oven and let cool. 2. Add the dried fruit and salt to the mixture on the baking sheet and stir to combine. Transfer to a container with a lid and store in a cool, dry place. The muesli will last for at least a month if stored properly.

JANUARY/FEBRUARY 2018

“Toasting the muesli is a chef’s trick—it brings out lots of complex flavors you wouldn’t usually get.”

PERSIAN BAKED OMELET WITH FRESH HERBS ACTIVE: 20 min TOTAL: 1 hr 15 min SERVES: 6 to 8

2 1 1

tablespoons olive oil tablespoon unsalted butter large red onion, halved and thinly sliced Nonstick cooking spray 4 green onions, white and pale green parts, finely chopped 2 garlic cloves, finely chopped 2 ounces baby spinach, coarsely chopped ¼ cup fresh cilantro, finely chopped ¼ cup fresh flat-leaf parsley, finely chopped ¼ cup finely chopped fresh chives 2 tablespoons finely chopped fresh dill ¼ cup pine nuts, lightly toasted and chopped Kosher salt and freshly ground black pepper 9 large eggs ¼ cup skim milk ½ cup 2% Greek yogurt 1. In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes. 2. Preheat the oven to 350˚. Coat a 9-inch ovenproof nonstick pan with nonstick spray. 3. Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes. 4. Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes. 5. Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.

WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM

ACTIVE: 35 min l TOTAL: 1 hr 10 min l SERVES: 6

FOR THE LEMON RICOTTA CREAM 1 cup part-skim ricotta 1 tablespoon confectioners’ sugar 1 teaspoon grated lemon zest, plus more for garnish 1 teaspoon fresh lemon juice FOR THE BLUEBERRY COMPOTE 1 pint fresh blueberries, or 1 pound frozen blueberries, thawed 2 tablespoons honey or pure maple syrup 1 teaspoon fresh lemon juice FOR THE WAFFLES 1 cup spelt flour 1 cup whole-wheat flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda ⅛ teaspoon fine sea salt 2 cups low-fat buttermilk 5 tablespoons unsalted butter, melted 2 large eggs 1 teaspoon finely grated lemon zest Nonstick cooking spray 1. Make the ricotta cream: In a small bowl, combine the ricotta, confectioners’ sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld. 2. Make the compote: In a small saucepan, combine the blueberries, ¼ cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly. 3. Make the waffles: Preheat the oven to 275˚; set a rack on a baking sheet and put in the oven. 4. In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes. 5. Heat a waffle iron according to the manufacturer’s instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a ½-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter. 6. To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.

JANUARY/FEBRUARY 2018

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PIECE OF CAKE! Serve breakfast for dessert: This cake looks like a giant egg-in-a-hole.

Many of us grew up eating eggs cooked

in the center of toast—and we all have different names for the dish: egg-in-a-hole, toad-in-a-hole, nest egg, gashouse eggs, cowboy eggs. Whatever you call it, we guarantee you’ll love this supersize version! To make the toast, we trimmed a square white cake, cut a hole in the middle and filled it with marshmallow cream for the egg white and a canned peach for the yolk. We served the cake in a large cast-iron skillet to complete the look.

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JANUARY/FEBRUARY 2018

RYAN DAUSCH

EGG-IN-A-HOLE CAKE

ACTIVE: 45 min l TOTAL: 1½ hr l SERVES: 8 to 10

Cooking spray 1 15- to 16-ounce box white cake mix (plus required ingredients) 2 tablespoons unsalted butter, melted 1 16-ounce tub white frosting 2 tablespoons unsweetened cocoa powder 3 to 4 drops yellow food coloring ¾ cup marshmallow cream 1 canned peach half, patted very dry Finely grated dark chocolate, for topping

FOOD STYLING: KAREN TACK.

PHOTOGRAPHS BY

Fun Cooking HOW TO Make the Egg-in-a-Hole Cake

1 Preheat the oven to 350˚ and coat a 9-inch square, 2¼-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake until a toothpick comes out clean, 30 to 35 minutes. Cool slightly, then remove to a rack to cool completely.

4 Carefully transfer the top cake layer to a baking sheet and cut a 3- to 4-inch circle out of the middle.

7 Carefully place the top cake layer on the bottom layer (use 2 spatulas to transfer the top layer—it will be fragile). Spread a thin layer of frosting around the edges of the cake to look like the crust.

Trim the top of the cake with a long serrated knife to make it level, then cut the cake into two even layers.

Keeping the layers stacked, use a small serrated knife to round out the four corners of the cake; make a notch in two opposite sides of the cake and the top to make a bread shape as shown.

Brush the top with the melted butter and broil until toasted.

Combine the frosting, cocoa powder and yellow food coloring in a small bowl (it should be a light golden brown). Spread about half of the frosting on the bottom cake layer.

Stir the marshmallow cream until loose, then spoon it into the hole in the cake.

Place the peach half on top of the marshmallow cream and gently press so the edges are slightly submerged. Let sit for a few minutes to let the “egg” settle. Top with grated chocolate to look like pepper.

JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

Can you guess what’s hidden in my “The broccoli cheddar soup you love broccoli cheddar soup? now(Hint: has ait’s nutritious twist.” nutritious.)

INTRODUCING O, THAT’S GOOD!

Broccoli Cheddar with a twist of butternut squash

Butternut Squash with a twist of carrots & sweet potato

Baked Potato with a twist of cauliﬂower

Tomato Basil with a twist of celery & carrots

Learn more about these delicious soups (and sides!) at othatsgood.com Look for them in the refrigerated section.

Weeknight CookÄ±ng

FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.

EXTRAHEALTHY EDITION!

PHOTOGRAPHS BY

RYAN DAUSCH

Every recipe in this section has less than 500 calories, including the steak on page 78!

JANUARY/FEBRUARY MONTH 2018

FOOD NETWORK MAGAZINE

Weeknight Cooking

FUSILLI WITH BROCCOLI RABE PESTO AND SQUASH

FLANK STEAK WITH ROASTED ROOT VEGETABLES

Kosher salt 1 small acorn squash (about 1¼ pounds), halved, seeded and cut into 1½-inch chunks 3 tablespoons extra-virgin olive oil ½ teaspoon plus a pinch of red pepper flakes 1 small bunch broccoli rabe, trimmed and chopped 2 tablespoons chopped walnuts 1 clove garlic ¼ cup grated parmesan cheese 8 ounces fusilli Freshly ground pepper

6 carrots, halved crosswise and lengthwise 4 parsnips, halved crosswise and lengthwise 1 turnip, peeled and cut into ½- to ¾-inch wedges 2 tablespoons extra-virgin olive oil 1½ teaspoons chopped fresh rosemary, plus 1 sprig Kosher salt and freshly ground pepper 1 flank steak (about 1¼ pounds) 2 tablespoons bourbon or low-sodium beef broth 2 tablespoons packed light brown sugar 1 teaspoon horseradish mustard or spicy mustard, plus more for serving 1 clove garlic, smashed Chopped fresh parsley, for topping

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1. Put a baking sheet on the middle oven rack and preheat to 450˚. Bring a large pot of salted water to a boil. Toss the squash with 1 tablespoon olive oil, ¼ teaspoon salt and pinch of red pepper flakes. Spread on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 30 minutes. 2. Meanwhile, add the broccoli rabe to the boiling water and cook until bright green and tender, about 2 minutes. Transfer to a colander using a slotted spoon and run under cold water to stop the cooking; pat dry. (Reserve the boiling water.) Pulse 1 cup of the broccoli rabe, the walnuts, garlic, ½ teaspoon salt and the remaining ½ teaspoon red pepper flakes in a food processor until finely chopped. Add 2 tablespoons water and the remaining 2 tablespoons olive oil and process until thick and smooth. Add 2 tablespoons cheese and pulse to incorporate. 3. Add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Return the pasta to the pot and add the remaining cooked broccoli rabe and ½ cup of the reserved cooking water. Cook over medium-high heat, stirring, until heated through, about 1 minute. Stir in the pesto, adding more cooking water as needed to loosen; season with salt and pepper. Add the squash and gently toss. Divide among bowls and sprinkle with the remaining 2 tablespoons cheese and more pepper. Per serving: Calories 430; Fat 16 g (Saturated 3 g); Cholesterol 4 mg; Sodium 613 mg; Carbohydrate 59 g; Fiber 7 g; Sugars 1 g; Protein 15 g

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1. Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, ½ teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes. 2. Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper. 3. Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125˚ to 130˚ for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes. 4. Slice the meat and serve with the vegetables. Top with parsley and serve with mustard. Per serving: Calories 420; Fat 19 g (Saturated 5 g); Cholesterol 93 mg; Sodium 538 mg; Carbohydrate 30 g; Fiber 8 g; Sugars 13 g; Protein 33 g

DONE IN

MINUTES

GREEK FRITTATA WITH DILL-FETA SALAD

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

12 large eggs Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 3 scallions, thinly sliced (white and green parts separated) ½ teaspoon dried oregano 1 cup grape tomatoes, halved ¾ cup crumbled feta cheese (about 4 ounces) 3 tablespoons chopped pitted kalamata olives 2 tablespoons red wine vinegar 1 head green leaf lettuce, shredded ¼ cup chopped fresh dill 1. Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes. 2. Sprinkle the tomatoes, ½ cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes. 3. Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining ¼ cup feta. Cut the frittata into wedges and serve with the salad. Per serving: Calories 420; Fat 32 g (Saturated 11 g); Cholesterol 583 mg; Sodium 677 mg; Carbohydrate 7 g; Fiber 2 g; Sugars 3 g; Protein 24 g

INSTANT POT SPLIT PEA SOUP ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

4 cups low-sodium chicken broth 5 sprigs thyme 4 ounces ham, diced (about ⅓ cup) 2 tablespoons unsalted butter 2 stalks celery 2 carrots 1 large leek 3 cloves garlic 1½ cups dried green split peas (about 12 ounces) Kosher salt and freshly ground pepper 1 cup pita chips or bagel chips, broken into pieces 1. Pour the chicken broth into an Instant Pot or other multi-cooker and set to sauté. Add the thyme, ham and butter. While the broth heats, chop the celery, cut the carrots into ½-inch-thick rounds, halve the leek lengthwise and thinly slice and chop the garlic; add the vegetables to the pot as you cut them. 2. Rinse the split peas in a colander, discarding any small stones, then add to the pot. Secure the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 15 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure. 3. Turn off the cooker. Remove the lid and stir the soup; discard the thyme sprigs. Thin the soup with up to 1 cup water if needed (the soup will continue to thicken as it cools). Season with salt and pepper. Divide among bowls and top with the pita chips. Per serving: Calories 380; Fat 10 g (Saturated 5 g); Cholesterol 31 mg; Sodium 574 mg; Carbohydrate 54 g; Fiber 18 g; Sugars 8 g; Protein 23 g

You can use a regular stovetop pressure cooker for this recipe. Just heat the broth and vegetables in the pot over medium heat, then seal the pot and set to pressure according to the manufacturer’s instructions.

JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

Weeknight Cooking

CRISPY PORK CHOPS WITH SRIRACHA BRUSSELS SPROUTS ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

pound Brussels sprouts, trimmed and halved (or quartered if large) 1 small red onion, halved and sliced ½ inch thick 2 tablespoons vegetable oil Kosher salt and freshly ground pepper 1 tablespoon apple cider vinegar 4 teaspoons honey 1 teaspoon Sriracha 4 boneless center-cut pork chops (¾ inch thick; about 1¼ pounds) 2 tablespoons dijon mustard 6 tablespoons panko breadcrumbs 2 tablespoons finely chopped fresh parsley 1. Put a baking sheet on the middle oven rack and preheat to 450˚. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, ½ teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes. 2. Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside. 3. Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.) 4. Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon parsley. Per serving: Calories 410; Fat 21 g (Saturated 6 g); Cholesterol 80 mg; Sodium 724 mg; Carbohydrate 23 g; Fiber 4 g; Sugars 9 g; Protein 32 g

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

CHICKEN CHILI WITH COLLARDS ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

2 tablespoons extra-virgin olive oil 1¼ pounds skinless, boneless chicken thighs Kosher salt and freshly ground pepper 2 teaspoons ground cumin 1 onion, chopped 1 poblano chile pepper, seeded and chopped 3 cloves garlic, minced 4 cups low-sodium chicken broth 3 cups frozen chopped collard greens, thawed 1 15-ounce can white chili beans 1 cup canned or jarred crushed tomatillos 2 scallions, thinly sliced 1. Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate. 2. Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes. 3. Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions. Per serving: Calories 490; Fat 16 g (Saturated 3 g); Cholesterol 133 mg; Sodium 881 mg; Carbohydrate 45 g; Fiber 13 g; Sugars 7 g; Protein 47 g

DONE IN

MINUTES

SCALLOPS WITH CURRIED CAULIFLOWER

NACHO CHICKEN CUTLETS

1 small head cauliflower, cut into florets 1 red onion, cut into ½-inch wedges 5 tablespoons extra-virgin olive oil Kosher salt 2 cloves garlic, grated 1 tablespoon curry powder 1¼ pounds medium sea scallops (about 24), “foot” muscles removed ⅓ cup golden raisins ¼ cup roasted salted cashews ½ cup fresh cilantro ½ cup plain low-fat yogurt Lime wedges, for serving

1 cup grape tomatoes, halved (or quartered if large) 1 small heart romaine lettuce, chopped ¼ small red onion, thinly sliced ½ cup fresh cilantro, roughly chopped, plus more for topping ¼ teaspoon grated lime zest, plus 1 tablespoon lime juice Kosher salt and freshly ground pepper 8 thin-cut skinless, boneless chicken breasts (about 1½ pounds) 1 teaspoon chili powder 2 tablespoons extra-virgin olive oil 1 cup grated reduced-fat cheddar cheese (about 4 ounces) ¼ cup nonfat plain Greek yogurt 2 ounces chili-lime tortilla chips, lightly crushed

ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

1. Put a baking sheet on the middle oven rack and preheat to 450˚. Toss the cauliflower, red onion, 3 tablespoons olive oil, ½ teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes. 2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate. 3. Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges. Per serving: Calories 410; Fat 23 g (Saturated 4 g); Cholesterol 36 mg; Sodium 636 mg; Carbohydrate 30 g; Fiber 4 g; Sugars 14 g; Protein 23 g

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1. Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside. 2. Toss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute. 3. Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt. 4. Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper. Per serving: Calories 380; Fat 15 g (Saturated 5 g); Cholesterol 111 mg; Sodium 539 mg; Carbohydrate 16 g; Fiber 3 g; Sugars 3 g; Protein 45 g

JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

Weeknight Cooking

DONE IN

MINUTES

PORK AND BROCCOLI GRAIN BOWL ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 medium pork tenderloin (about 1 pound) 3 cloves garlic, grated 1¼ teaspoons dried oregano 1¼ teaspoons ground cumin Kosher salt and freshly ground pepper 1 large sweet potato, peeled and cut into ¾-inch pieces 3 cups broccoli florets (about 8 ounces) 3 tablespoons extra-virgin olive oil ¾ cup quinoa Juice of 1 orange 1 tablespoon red wine vinegar ¼ teaspoon red pepper flakes 1. Position racks in the upper and lower thirds of the oven; preheat to 450˚. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes. 2. Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining ¼ teaspoon cumin, ½ teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs. 3. While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140˚ to 145˚, about 5 minutes. Transfer to a cutting board. 4. Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and ¼ teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce. Per serving: Calories 420; Fat 16 g (Saturated 3 g); Cholesterol 64 mg; Sodium 447 mg; Carbohydrate 38 g; Fiber 6 g; Sugars 7 g; Protein 30 g

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

ASIAN CHICKEN SALAD WITH PEANUT DRESSING

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt 1 cup frozen shelled edamame 2 oranges ⅓ cup creamy peanut butter 2 tablespoons plus 1 teaspoon low-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon Sriracha Freshly ground pepper ½ large head iceberg lettuce, chopped 2 cups watercress, trimmed 1 cup crunchy chow mein noodles 2½ cups shredded rotisserie chicken (about 12 ounces) 1 cup shredded carrots (about 2 carrots) 1. Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside. 2. Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange. 3. Whisk the peanut butter, ¼ cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and ⅛ teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing. Per serving: Calories 430; Fat 21 g (Saturated 5 g); Cholesterol 92 mg; Sodium 990 mg; Carbohydrate 31 g; Fiber 6 g; Sugars 13 g; Protein 34 g

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Weeknight Cooking

DONE IN

MINUTES

SOBA NOODLES WITH SALMON ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

8 3 ¼ 2 2 1¼

ounces soba noodles cups mushroom broth cup mirin or white wine tablespoons low-sodium soy sauce teaspoons fish sauce pounds center-cut wild salmon fillet (1 inch thick), cut into 4 pieces Kosher salt and freshly ground pepper 1 red bell pepper, thinly sliced 2 stalks celery, thinly sliced ½ cup fresh basil 1 teaspoon toasted sesame seeds 1. Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse well under cold water; set aside. 2. Meanwhile, combine the mushroom broth, mirin, soy sauce and fish sauce in a medium skillet. Bring to a boil, then reduce the heat to a bare simmer. Season the salmon with salt and pepper and add to the skillet along with the bell pepper and celery. Cover and cook, carefully flipping once, until the salmon is cooked through and flakes at the touch, 2½ to 3 minutes per side. Remove the salmon using a slotted spoon or fish spatula; discard the skin. 3. Return the broth mixture to a boil, then remove from the heat. Season with salt. Divide the noodles and basil among bowls. Ladle vegetables and broth into each bowl, top with the salmon and sprinkle with the sesame seeds. Per serving: Calories 480; Fat 9 g (Saturated 2 g); Cholesterol 64 mg; Sodium 1,154 mg; Carbohydrate 54 g; Fiber 1 g; Sugars 6 g; Protein 43 g

BAKED FALAFEL WITH CUCUMBERS AND TAHINI

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 large bunch fresh cilantro (about 3 cups leaves) 1 onion, thinly sliced (about 1½ cups) 3 cloves garlic 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 15-ounce can chickpeas, drained and rinsed ⅓ cup plus 2 tablespoons tahini ¼ cup panko breadcrumbs 2 tablespoons extra-virgin olive oil Juice of 2 lemons 5 Persian cucumbers, thinly sliced 2 to 3 pieces pita bread, cut into quarters 1. Put a baking sheet on the middle oven rack and preheat to 450˚. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, ½ teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko. 2. Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes. 3. Meanwhile, mix the remaining ⅓ cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, ½ cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. 4. Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce. Per serving: Calories 470; Fat 24 g (Saturated 3 g); Cholesterol 0 mg; Sodium 697 mg; Carbohydrate 52 g; Fiber 9 g; Sugars 7 g; Protein 15 g

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

ALL-NEW!

A whole NEW lineup of over 200 zero Points® foods for the ﬂexibility to enjoy food like never before.

Shakshouka (Tomato & Egg Stew)

Roasted Vegetable & Four-Bean Chili

Fueled by Zero Points Eggs

Fueled by Zero Points Beans

SmartPoints

SmartPoints value

value

Per Serving

Dark Chocolate Cherry Cheesecakes

Grilled Cod Fillets with Lemon-Dill Butter Fueled by Zero Points Fish

SmartPoints value

Per Serving

Fueled by Zero Points Low Fat Plain Greek Yogurt

SmartPoints value

Per Serving

Get a taste of the

With WW Freestyle , losing weight is even more delicious! Members are raving about the new program— ﬁnd out more at weightwatchers.com. TM

#FreestyleEﬀect Roasted Vegetable & Four-Bean Chili This smoky, spicy vegetarian chili gets a serious kick from powdered and packaged peppers. INGREDIENTS

1 1 1 1 3 1 1 1½ ¼ 45 15

large uncooked red onion, chopped medium sweet red pepper, seeded, chopped medium orange bell pepper, seeded, chopped medium yellow pepper, seeded, chopped cups frozen corn kernels large uncooked zucchini, diced tablespoon extra-virgin olive oil teaspoons kosher salt, or to taste teaspoon black pepper ounces canned diced tomatoes ounces canned black beans, rinsed and drained

SmartPoints value

Total Time: 1:25 Prep: 0:25 Cook: 1:00 Serves: 10 Diﬃculty: Easy

1½ cups canned black-eyed peas (15-oz can), rinsed and drained 15 ounces canned red kidney beans, rinsed and drained 1 tablespoon chili powder, ancho variety 1 tablespoon maple syrup 1 tablespoon minced garlic 2 teaspoons canned chipotle peppers in adobo sauce, minced 1 teaspoon paprika, smoked variety 2 tablespoons chopped cilantro 2 tablespoons uncooked scallions, chopped

INSTRUCTIONS

1. Preheat oven to 450°. Line 2 large rimmed baking sheets with parchment paper. 2. In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes. 3. Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for ﬂavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving. Serving size: 1 cup Weight Watchers, Points, and SmartPoints are the registered trademarks of Weight Watchers International, Inc. WW Freestyle is the trademark of Weight Watchers International, Inc. ©2017 Weight Watchers International, Inc. All rights reserved.

Dark Chocolate Cherry Cheesecakes INGREDIENTS

⅔ cup graham cracker crumbs 14 tablespoons plain low-fat Greek yogurt, divided 8 ounces low-fat cream cheese, at room temperature 2 large eggs ⅓ cup sugar, plus 1 tablespoon 1 teaspoon vanilla extract 10 ounces frozen unsweetened sour red cherries, or sweet cherries

1 1 2 2 ½

INGREDIENTS

1 3 ½ 1 3 1½ 28 2 1

tablespoon olive oil medium garlic cloves, chopped medium uncooked onion, diced cup fresh mushrooms, chopped cups fresh baby spinach teaspoons ground cumin ounces canned diced tomatoes tablespoons canned tomato paste teaspoon hot pepper sauce

½ 6 1

SmartPoints value

Total Time: 0:37 Prep: 0:10 Cook: 0:27 Serves: 6 Diﬃculty: Easy

teaspoon table salt large eggs tablespoon chopped fresh parsley

INSTRUCTIONS

1. Heat oil in large skillet over medium heat. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add mushrooms and cook, stirring often, until mushrooms brown, 3–5 minutes. Add spinach and cumin and cook just until spinach wilts. 2. Stir in tomatoes, tomato paste, hot pepper sauce and salt; bring to simmer. One at a time, break eggs into small cup and gently slide into skillet. Leave space between eggs so they remain separate. 3. Cover skillet and reduce heat to low; simmer until eggs are just set, 12–15 minutes. Remove from heat; garnish with parsley. NOTES: Up the protein: This ﬂavorful Middle Eastern dish is often served for breakfast, but it makes a speedy and satisfying lunch or dinner as well. Serve it with protein- and ﬁber-rich quinoa to make it a full meal; ½ cup cooked quinoa per serving will increase the SmartPoints value by 3. Serving size: 1 egg and ⅔ cup sauce Weight Watchers, Points, and SmartPoints are the registered trademarks of Weight Watchers International, Inc. WW Freestyle is the trademark of Weight Watchers International, Inc. ©2017 Weight Watchers International, Inc. All rights reserved.

SmartPoints value

Total Time: 3:05 Prep: 0:25 Cook: 0:20 Serves: 12 Diﬃculty: Easy

teaspoon fresh lemon juice pinch of table salt teaspoons cornstarch teaspoons cold water ounce 60–69% dark chocolate, shaved

INSTRUCTIONS

1. Preheat oven to 325°. Line a 12-hole muffin pan with paper liners. 2. Mix graham cracker crumbs with 2 tablespoons yogurt until evenly moistened; using the back of a spoon, press 1 tablespoon crumb mixture into bottom of each prepared muffin cup. 3. Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, ⅓ cup sugar, and vanilla; spoon evenly into muffin cups. Bake until top is set, 15–20 minutes; let cool and then chill in refrigerator 2 hours (can make up to 2 days ahead). 4. Meanwhile, to make topping, combine cherries, remaining 1 tablespoon sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch with cold water; stir into cherry mixture and simmer 1 minute. Cool cherry topping completely before using (may be made up to 1 day ahead). 5. To serve, top each cheesecake with 1 tablespoon cherry topping; evenly divide chocolate shavings over top. NOTES: You can swap in nonfat Greek yogurt for the low-fat variety if you prefer. The SmartPoints value of the recipe does not change. Serving size: 1 cheesecake Weight Watchers, Points, and SmartPoints are the registered trademarks of Weight Watchers International, Inc. WW Freestyle is the trademark of Weight Watchers International, Inc. ©2017 Weight Watchers International, Inc. All rights reserved.

Shakshouka (Tomato & Egg Stew)

Grilled Cod Fillets with Lemon-Dill Butter INGREDIENTS

2 teaspoons olive oil 24 ounces uncooked Atlantic cod, or other firm white fish, such as tilapia (four 6-ounce fillets) 4 ½ teaspoon table salt 2 medium lemons, sliced ¼-in thick (you’ll need 2 12 slices total) 4 sprigs of dill 1

SmartPoints value

Total Time: 0:25 Prep: 0:15 Cook: 0:10 Serves: 4 Diﬃculty: Easy

teaspoons light butter, at room temperature teaspoons dill, chopped teaspoon lemon zest

INSTRUCTIONS

1. Preheat a charcoal or gas grill to medium-high heat. Let it heat for at least 10 minutes once it reaches the correct temperature; scrape grate clean with a steel brush and coat lightly with oil. 2. While grill heats, pat fish dry; sprinkle with salt. 3. Carefully place 3 lemon slices on grill, slightly overlapping; top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover grill; cook, without turning, until fish is opaque all the way through and yields easily to a thin-bladed knife, 8–10 minutes. 4. While fish is cooking, combine butter, chopped dill and zest in a small bowl. 5. Using two thin-bladed spatulas, transfer each lemon-dill-fish portion to a plate; top each with 1 teaspoon of lemon-dill butter and serve (serving the lemon slices is optional). NOTES: To make on a stovetop, preheat a grill-pan over medium-high heat until nearly smoking, then proceed with the recipe. Serving size: 1 fillet and 1½ teaspoons of butter Weight Watchers, Points, and SmartPoints are the registered trademarks of Weight Watchers International, Inc. WW Freestyle is the trademark of Weight Watchers International, Inc. ©2017 Weight Watchers International, Inc. All rights reserved.

Weeknight Cooking

Easy Sides

BACON-CHIVE MASHED RUTABAGA

EXTRAHEALTHY EDITION!

Cook 2 diced peeled rutabagas in boiling salted water until tender, 20 to 25 minutes; drain and return to the pot over low heat. Meanwhile, cook 2 slices chopped bacon in a skillet until crisp; add the drippings to the rutabaga along with ½ cup milk and 2 tablespoons olive oil. Mash well. Season with salt and pepper. Top with the bacon and chives.

MULTIGRAIN CORNBREAD

Whisk 1 cup each whole-wheat flour and cornmeal, ½ cup sugar, 1 teaspoon baking soda and ½ teaspoon kosher salt in a large bowl. Whisk 1 cup buttermilk, 2 eggs and ½ stick melted butter; whisk into the flour mixture. Transfer to a buttered 9-inch cast-iron skillet and sprinkle with sesame seeds and pepitas. Bake at 400˚ until a toothpick comes out clean, 18 to 20 minutes.

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COCONUT RICE AND PEAS

Heat 1 teaspoon coconut oil in a saucepan over medium heat. Add ¼ cup sweetened shredded coconut and a pinch each of red pepper flakes and salt; toast, stirring, 3 minutes. Stir in 3 cups frozen brown rice, ½ cup frozen peas and ¼ cup coconut water. Cover, reduce the heat and cook, stirring occasionally, until heated through. Stir in some chopped cilantro.

SAUTÉED WINTER GREENS

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add 2 sliced shallots and cook until lightly browned, about 3 minutes. Add 1 head each torn Tuscan kale and escarole and ½ teaspoon kosher salt. Cook, stirring, until wilted, 3 to 5 minutes. Add 1 teaspoon grated lemon zest and a pinch of red pepper flakes; season with salt.

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Weeknight Cooking

INSIDE THE

Test Kitchen Go behind the scenes of this issue.

EGGS TO THE RESCUE

A FIX FOR FISH

If you’re trying to get more fish into your diet, consider poaching: It’s super healthy (and it doesn’t smell as much as frying or sautéing!). We poached salmon on page 86, but you can try the same method with other thick center-cut fillets, like halibut or striped bass. Add the fish to barely simmering broth (make sure it’s not boiling), cover and cook through, carefully turning once.

SESAME STREAK

Tahini, the sesame paste that’s used to make hummus, has become one of our favorite ingredients in the test kitchen. It adds a rich nutty flavor to sauces, dips and even cookies and cakes—plus it’s full of good fats. We used it to make a sauce for the falafel on page 86, then a few of us spread the leftovers on sandwiches and became addicted! Just mix equal parts tahini and warm water with a little bit of lemon juice until it’s smooth and creamy.

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MONTH 2018 JANUARY/FEBRUARY 2018

TIME FOR A MASSAGE

“This past summer, I went to a grilling class and learned a great marinating trick from the pitmaster: Pierce the meat all over with a fork, then put it in a resealable plastic bag with the marinade. Vigorously massage for five minutes. The technique can impart as much flavor as hours of marinating. I tried it with the flank steak on page 78 and it worked great!”

Melissa Gaman Recipe Developer

RYAN DAUSCH.

Frittatas like the one on page 79 are the perfect one-pan dinner—cheap, packed with protein and easy to customize. Just follow this basic formula: Whisk 12 eggs with 2 tablespoons water and plenty of salt and pepper. Sauté up to 3 cups chopped veggies in a large ovenproof skillet; pour in the eggs, stir and cook until set around the edges. Sprinkle with cheese and broil until set on top, then slide the frittata out of the pan so it doesn’t overcook.

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PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM; PROP STYLING: KARIN OLSEN.

Weekend Cooking

Make sweet-andsour shrimp tonight! See page 96.

JANUARY/FEBRUARY 2018

FOOD NETWORK MAGAZINE

Weekend Cooking

Mix up your usual stir-fry with one of these super-easy recipes. RYAN DAUSCH

Korean barbecue beef No. 8

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JANUARY/FEBRUARY 2018

FOOD STYLING: JAMIE KIMM; PROP STYLING: KARIN OLSEN.

PHOTOGRAPHS BY

Garlic-Ginger green Beans No. 45

Stir-Fry Tips

Think ahead. Prep and measure your ingredients before you start—you’ll need to add them quickly. Slice meat about ¼ inch thick or chop into ¾-inch cubes unless otherwise instructed. ●

Have rice at the ready. Stir-fries get soggy if they sit too long, so time your rice to finish cooking around the same time as the meat and veggies.

●

Pick the right pan. Use a 12-inch nonstick skillet or wok so the ingredients have room to move around. You won’t need a lot of oil— 1 to 2 tablespoons should do it.

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Crank the heat! Stir-fries are best when the ingredients get a nice sear. Make sure the pan is super hot (the oil should start to smoke) and cook everything over high heat unless otherwise instructed.

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Sesame Chicken No. 19

Sweet-And-sour Shrimp No. 33

PHOTOGRAPHS BY

RYAN DAUSCH

50 Stir-Fries 6. Thai Basil Beef Season 12 ounces 1. Hoisin Steak Season 12 ounces sliced Each flank steak with salt and pepper. Stir-fry sliced sirloin steak with salt and pepper. recipe serves 4. Cook in vegetable oil, undisturbed, in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 6 cups sliced shiitake 2 minutes; remove. Add more oil; stir-fry mushrooms and 1 tablespoon minced ginger, 1 sliced bell pepper, 1 sliced red onion, 3 to 4 minutes. Add ¼ cup hoisin sauce, 3 minced garlic cloves and 2 minced Thai 2 teaspoons chili-garlic sauce, the steak and chiles, 2 minutes. Add 1 tablespoon each 6 chopped scallions; toss to heat through. brown sugar, soy sauce and fish sauce and the steak; toss to heat through. Fold in 1 cup 2. Japanese Beef Season 12 ounces sliced Thai basil and ¼ cup chopped peanuts. sirloin steak with salt and pepper. Cook in vegetable oil, undisturbed, 1 minute; remove. 7. Bibimbap Fried Rice Season 8 ounces lean Add more oil; stir-fry 2 cups each chopped ground beef with salt and pepper. Stir-fry cabbage and sliced shiitake mushrooms and in vegetable oil, 2 minutes; remove. Add 3 chopped garlic cloves, 3 minutes. Add more oil; stir-fry 1 cup each sliced carrots 3 tablespoons ponzu sauce, 1 tablespoon and shiitake mushrooms and 3 minced butter and the beef; toss to heat through. garlic cloves, 3 minutes. Stir in 3 cups cooked rice, 1 cup each chopped kimchi and 3. Vietnamese Beef Whisk 2 teaspoons sliced cucumbers, the beef, 2 tablespoons each soy sauce and fish sauce with gochujang (Korean chile paste), 1 tablespoon 1 teaspoon each sugar and cornstarch and each sesame oil and water, 1 teaspoon soy ¼ teaspoon each kosher salt and pepper; sauce and ¼ teaspoon sugar and toss to add 12 ounces cubed sirloin steak and heat through; season with salt. Top with fried marinate 30 minutes. Stir-fry the beef in eggs, scallions and toasted sesame seeds. vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 sliced red onion and 4 chopped garlic cloves, 30 seconds. Add 1 tablespoon each sugar and rice vinegar, 3 cups watercress and the beef; toss. 4. Steak with Tomato Whisk 2 tablespoons each soy sauce, rice wine and water with 1 teaspoon each cornstarch, sugar and sesame oil. Season 12 ounces sliced flank steak with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 large tomato (cut into wedges), 4 scallions (cut into 2-inch pieces) and 1 tablespoon minced garlic, 2 minutes. Add the sauce and steak; simmer until thickened. 5. Beef Chow Fun Season 8 ounces sliced sirloin steak with salt and pepper. Stir-fry in vegetable oil, 1 minute; remove. Add more oil; stir-fry 4 cups chopped broccoli and 1 thickly sliced red onion, 3 minutes. Add 8 ounces cooked chow fun rice noodles, the steak, ⅓ cup oyster sauce and 1 tablespoon each sesame oil and rice vinegar; toss. FOOD NETWORK MAGAZINE

8. Korean Barbecue beef Whisk ⅓ cup soy sauce with 3 tablespoons sugar, 2 teaspoons each sesame oil, sesame seeds and minced garlic, 2 sliced scallions and ¼ teaspoon each red pepper flakes and pepper. Add 1 pound sliced rib-eye steak and 1 sliced small onion; marinate 1 hour. Stir-fry 2 sliced carrots in vegetable oil, 2 minutes; remove. Stir-fry the beef with the marinade in batches, 2 minutes. Add the carrots; toss. Top with scallions.

JANUARY/FEBRUARY 2018

50 Stir-Fries 9. Lomo Saltado Make Steak with Tomato (No. 4), replacing the sauce mixture with 3 tablespoons each soy sauce and red wine vinegar. Add 1 sliced small red onion and 1 sliced red bell pepper with the tomato. Stir in 3 cups warm french fries and ¼ cup cilantro. 10. Beef with Peppers Toss 12 ounces sliced sirloin steak with 1 teaspoon each cornstarch and soy sauce; marinate 10 minutes. Cook the beef in vegetable oil, undisturbed, 1 minute; remove. Add more oil; stir-fry 1 sliced bell pepper, 1 cup celery (cut into matchsticks) and 1 tablespoon ginger (cut into matchsticks), 1 minute. Add the steak, 2 teaspoons each soy sauce, oyster sauce and water and ½ teaspoon each sugar and red pepper flakes; toss to heat through.

14. Lemongrass Chicken Make Honey-Soy Chicken (No. 13), replacing the sauce with 1 tablespoon each fish sauce and oyster sauce and 1 teaspoon each brown sugar and chiligarlic sauce. Add 2 cups snow peas and 2 stalks minced lemongrass with the vegetables; omit the celery. Add ½ cup cilantro; toss. 15. Spicy Chicken with Peanuts Make Honey-Soy Chicken (No. 13), replacing the sauce with ¼ cup chicken broth whisked with 1 tablespoon each soy sauce and hoisin sauce and 2 teaspoons each cornstarch, honey, Sriracha, balsamic vinegar and sesame oil. Use chicken thighs instead of breasts. Add ⅓ cup peanuts and 8 dried arbol chiles with the celery.

FOOD STYLING: JAMIE KIMM; PROP STYLING: KARIN OLSEN.

11. Lamb in Black Bean Sauce Make Hoisin Steak (No. 1), replacing 2 tablespoons of the hoisin sauce with black bean sauce. Use sliced leg of lamb or lamb loin instead of steak and 1 pound halved green beans instead of mushrooms. Add 1 cup cilantro; toss. 12. Cumin Lamb Toss 12 ounces sliced lamb sirloin with 1 tablespoon each soy sauce and cumin seeds, 1 teaspoon each cornstarch and sesame oil and ½ teaspoon each red pepper flakes, sugar and kosher salt; marinate 15 minutes. Halve 3 leeks lengthwise (white and light green parts) and cut into pieces; season with salt and stir-fry in vegetable oil, 2 minutes. Remove. Add more oil; stir-fry the lamb, 2 minutes. Add the leeks and 1 tablespoon water mixed with ½ teaspoon cornstarch; cook, tossing, until glazed. 13. Honey-Soy Chicken Whisk ¼ cup chicken broth with 2 tablespoons each soy sauce and honey and 2 teaspoons cornstarch. Season 12 ounces sliced skinless chicken breasts with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 3 sliced celery stalks, 1 cubed large red bell pepper, 1 cubed small red onion and 1 tablespoon chopped garlic, 3 minutes. Add the sauce and chicken; simmer until thickened.

16. Thai Coconut-Peanut Chicken Whisk ⅔ cup canned coconut milk with ¼ cup peanut butter, 1 tablespoon each chili-garlic sauce and fish sauce and 2 teaspoons each lime juice and brown sugar. Season 12 ounces cubed skinless chicken thighs with salt and pepper; stir-fry in vegetable oil, 4 minutes. Remove. Add more oil; stir-fry 2 cups broccoli florets and 1 cup sliced carrots, 3 minutes. Add the chicken and 1 tablespoon minced ginger; cook, stirring, 30 seconds. Add the sauce; toss. 17. Chicken with Broccoli Slaw Stir-fry one 12-ounce bag broccoli slaw, 1 sliced red bell pepper and 1 bunch chopped scallions in vegetable oil, 3 minutes. Add 2 cups shredded rotisserie chicken (skin removed), ½ cup teriyaki sauce, ¼ cup toasted slivered almonds and 1 tablespoon sesame oil; toss.

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50 Stir-Fries 18. Chicken and Broccoli Season 12 ounces cubed skinless chicken breasts with salt and pepper. Stir-fry in vegetable oil, 3 minutes; remove. Add more oil; stir-fry 1 head broccoli florets, 6 minutes. Add ¼ cup oyster sauce, 1 tablespoon each soy sauce, rice vinegar and chopped garlic, 2 teaspoons sesame oil and 1 teaspoon sugar; simmer 1 minute. Add the chicken; toss.

21. Spicy Orange Chicken Make Sesame Chicken (No. 19), replacing the broth with orange juice. Use 2 teaspoons chili-garlic sauce and add 3 wide strips orange zest and 8 dried arbol chiles with the ginger. 22. Hoisin Pork Make Hoisin Steak (No. 1), using sliced pork tenderloin instead of steak. Replace the mushrooms with 6 cups chopped napa cabbage. 23. Thai Red Curry Pork Season 12 ounces sliced pork tenderloin with salt and pepper. Stir-fry with 2 tablespoons red curry paste in vegetable oil, 2 minutes. Add 8 ounces thin green beans (cut into 2-inch pieces), 3 thinly sliced kaffir lime leaves and 2 teaspoons each sugar, fish sauce and water; stir-fry 2 minutes. Add the juice of 1 lime; toss. 24. Spicy Korean Pork Toss 12 ounces sliced pork tenderloin with 3 tablespoons gochujang (Korean chile paste), 1 tablespoon each brown sugar, minced garlic and minced ginger and 1 teaspoon each soy sauce and sesame oil. Stir-fry 3 cups chopped napa cabbage and 4 scallions (cut into 2-inch pieces) in vegetable oil, 2 minutes; remove. Add more oil; stir-fry the pork, 3 minutes. Add the vegetables; toss to heat through.

19. Sesame Chicken Whisk 1 cup flour with ¼ cup cornstarch, 2 teaspoons baking powder, 1 teaspoon kosher salt and 1 cup water. Season 12 ounces cubed skinless chicken thighs with salt and pepper; dredge in flour, then dip in the batter. Deep-fry in 375˚ vegetable oil, 4 to 5 minutes; drain. Whisk ½ cup chicken broth with 1 tablespoon each sugar and soy sauce, 2 teaspoons each cornstarch, sesame oil, rice vinegar and ketchup and ½ teaspoon chili-garlic sauce. Stir-fry 1 tablespoon each grated ginger and minced garlic in vegetable oil, 1 minute. Add the sauce; simmer until thickened. Add the chicken; toss. Top with toasted sesame seeds.

25. Garlic Pork Stir-fry 1 pound ground pork in vegetable oil, 4 minutes. Add 1 bunch chopped garlic chives, 1 diced bell pepper and 1 tablespoon each chopped ginger and garlic; stir-fry 2 minutes. Add 2 tablespoons each rice wine, black bean sauce and soy sauce and 2 teaspoons chili-garlic sauce; toss.

20. Sweet-and-Sour Chicken Batter and fry Sesame Chicken (No. 19). Whisk ⅓ cup pineapple juice, 2 tablespoons each brown sugar, ketchup and water, 1 tablespoon each soy sauce and rice vinegar and 2 teaspoons cornstarch. Stir-fry 1 cubed red bell pepper, 1 cubed red onion and 1 tablespoon chopped ginger in vegetable oil, 3 minutes. Add the sauce and 1 cup cubed pineapple; simmer until thickened. Add the chicken; toss.

26. Ginger-Miso Pork Whisk 3 tablespoons teriyaki sauce with 1 tablespoon each miso paste, grated ginger and water and 1 teaspoon cornstarch. Season 12 ounces sliced pork tenderloin with salt and pepper; stir-fry in vegetable oil, 2 minutes. Remove. Add more oil; stir-fry 1 cup each bean sprouts, snow peas and shredded carrots and 3 chopped garlic cloves, 30 seconds. Add the sauce, pork and 1 tablespoon butter; simmer until thickened.

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JANUARY/FEBRUARY 2018

50 Stir-Fries 27. Mapo Tofu with Pork Whisk ¾ cup water with 1 tablespoon each cornstarch, soy sauce and Asian chili bean sauce and ¼ teaspoon ground Sichuan peppercorns. Season 8 ounces ground pork with salt and pepper; stir-fry in vegetable oil with 1 tablespoon each minced ginger and garlic, 3 minutes. Add the sauce and 1 pound cubed silken tofu; simmer 3 minutes.

31. Bacon Fried Rice Stir-fry 4 ounces diced slab bacon over medium heat, 2 minutes. Increase the heat to high. Add 1 cup cubed pineapple, 1 tablespoon each chopped garlic and ginger and 1 bunch chopped scallions; stir-fry 1 minute. Stir in 2 scrambled eggs, 3 cups cooked rice, 3 tablespoons soy sauce and 1 tablespoon each rice wine and sesame oil. 32. Thai Shrimp Fried Rice Season 8 ounces deveined peeled shrimp with salt and pepper; stir-fry in vegetable oil with 1 cubed small onion and 4 minced garlic cloves, 1 minute. Stir in 3 cups cooked rice, 2 scrambled eggs, 2 cups bean sprouts, 1 tablespoon each soy sauce, oyster sauce and fish sauce, the juice of 1 lime, ½ teaspoon sugar and 1 minced Thai chile. Add ½ cup cilantro; toss.

28. Pork With Asparagus Season 12 ounces sliced pork tenderloin with salt and pepper; stir-fry in vegetable oil, 1 minute. Add 1 pound asparagus (cut into 2-inch pieces) and ¼ cup ginger (cut into matchsticks); stir-fry 2 minutes. Add ⅓ cup plum sauce and 1 tablespoon each soy sauce and sesame oil; simmer 3 minutes. 29. Pork with Eggplant Whisk ½ cup water with 1 tablespoon each hoisin sauce, soy sauce, black vinegar and chili-garlic sauce and 1 teaspoon cornstarch. Stir-fry 2 chopped large Japanese eggplants in vegetable oil, 5 minutes; remove. Add more oil; stir-fry 8 ounces ground pork and 1 tablespoon each minced garlic and ginger, 3 minutes. Add the sauce and eggplant; simmer until thickened. 30. Chinese Sausage and Broccoli Whisk ¼ cup oyster sauce, 1 tablespoon each soy sauce and rice vinegar, 2 teaspoons each cornstarch and sesame oil and 1 teaspoon sugar. Stir-fry 4 ounces sliced Chinese sausage in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 2 pounds Chinese broccoli, 6 minutes. Add 1 tablespoon chopped garlic and the sauce; simmer until thickened. Add the sausage; toss.

33. Sweet-and-Sour Shrimp Make the sauce for Sweet-and-Sour Chicken (No. 20). Season 12 ounces deveined peeled shrimp with salt and pepper. Stir-fry in vegetable oil, 2 minutes; remove. Add more oil; stir-fry 1 cubed large red bell pepper, 1 cubed red onion and 1 tablespoon chopped ginger, 3 minutes. Add the sauce, shrimp and 1 cup cubed pineapple; simmer until thickened. 34. Vietnamese caramel Shrimp Season 1 pound deveined peeled shrimp with salt and pepper. Stir-fry in vegetable oil, 3 minutes; remove. Add 2 tablespoons each water and fish sauce, 1 tablespoon each brown sugar and soy sauce and 2 teaspoons each chiligarlic sauce and cider vinegar; simmer until thickened. Add the shrimp, 1 bunch chopped scallions and 1 cup cilantro; toss. 35. Chili Shrimp Whisk ½ cup chicken broth, 2 tablespoons ketchup and 2 teaspoons each cornstarch, sweet chili sauce, oyster sauce and black bean sauce. Season 1 pound deveined peeled shrimp with salt and pepper; cook in vegetable oil, undisturbed, 1 minute. Add 1 tablespoon each minced garlic and ginger and 1 sliced seeded Fresno chile; stir-fry 30 seconds. Add the sauce; simmer until thickened.

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50 Stir-Fries 36. Salt-and-Pepper Squid Whisk ⅓ cup each all-purpose flour, semolina flour and cornstarch with 2 teaspoons each kosher salt and pepper. Dredge 1 pound cleaned squid (sliced into ½-inch-thick rings, plus tentacles) in the flour. Working in batches, deep-fry in 400˚ vegetable oil, 2 minutes; drain. Stir-fry 2 sliced serrano chiles and 5 sliced garlic cloves in vegetable oil, 1 minute. Add the squid, 2 teaspoons minced ginger and 1 teaspoon pepper; stir-fry 1 minute.

39. Honey-Soy Tofu Dry 8 ounces cubed extra-firm tofu between paper towels for 20 minutes. Dust with cornstarch and deep-fry in 360˚ vegetable oil, 3 minutes; drain and season with salt. Whisk ¼ cup chicken broth with 2 tablespoons each soy sauce and honey and 2 teaspoons cornstarch. Stir-fry 3 sliced celery stalks, 1 cubed red bell pepper, 1 cubed red onion and 1 tablespoon chopped garlic in vegetable oil, 3 minutes. Add the sauce and tofu; simmer until thickened.

37. Clams with Black Bean Sauce Whisk ½ cup chicken broth, 2 tablespoons black bean sauce, 2 teaspoons cornstarch and 1 teaspoon each sugar, soy sauce and sesame oil. Stir-fry 1 sliced seeded Fresno chile and 1 tablespoon each minced garlic and ginger in vegetable oil, 1 minute. Add the sauce and 2 pounds Manila clams (scrubbed); cover and cook until the clams open, 3 to 4 minutes (discard any unopened clams).

40. Pad Thai With Tofu Scramble 2 eggs in 1 tablespoon vegetable oil; remove. Add more oil; stir-fry 1 cup each cubed smoked tofu and bean sprouts, 1 minute. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; stir-fry 1 minute. Add 8 ounces cooked pad thai rice noodles, the scrambled eggs and 3 tablespoons each tamarind paste, fish sauce and brown sugar; toss. Top with chopped roasted peanuts, chopped cilantro and more bean sprouts. 41. Tofu and broccoli with Peanut Sauce Whisk ⅔ cup water with ¼ cup peanut butter, 4 teaspoons chili-garlic sauce and 2 teaspoons each brown sugar, soy sauce and balsamic vinegar. Pat dry 12 ounces cubed firm tofu and season with salt. Brown all sides in vegetable oil, 8 minutes; remove. Add more oil; stir-fry 2 cups small broccoli florets and 1 cup sliced carrots, 3 minutes. Add 1 tablespoon minced ginger and the tofu; stir-fry 30 seconds. Stir in the sauce.

38. Tofu with Eggplant Whisk ½ cup water, 1 tablespoon each black bean sauce, hoisin sauce, soy sauce, black vinegar and chili-garlic sauce and 1 teaspoon cornstarch. Pat dry 8 ounces cubed firm tofu; season with salt. Stir-fry 12 ounces Japanese eggplant (cut into small wedges) in vegetable oil, 5 minutes; remove. Add more oil; brown the tofu on all sides, 8 minutes. Add 2 cups snow peas and 1 tablespoon each minced ginger and garlic; stir-fry 1 minute. Add the eggplant and sauce; simmer until thickened. Top with scallions. FOOD NETWORK MAGAZINE

42. Chile-Peanut Sweet Potatoes Stir-fry 1 sweet potato (peeled, thinly sliced and cut into 1-inch-wide strips) in ¼ cup vegetable oil, 4 minutes. Add 6 ounces broccolini (stalks halved lengthwise, then crosswise) and 8 dried arbol chiles; stir-fry 3 to 4 minutes. Add 1 tablespoon each soy sauce, black vinegar and hoisin sauce and 1 teaspoon each sesame oil, ground Sichuan peppercorns, minced garlic and minced ginger; stir-fry 30 seconds. Top with chopped peanuts.

JANUARY/FEBRUARY 2018

50 Stir-Fries 43. Garlic-ginger Lettuce Stir-fry 2 romaine hearts (cut into 3-inch pieces) and 2 teaspoons each minced garlic and ginger in vegetable oil, 2 minutes. Add 2 teaspoons each soy sauce and oyster sauce and ¼ teaspoon sugar; toss. Season with salt. 44. spicy Black Pepper Mushrooms Stir-fry 1 pound cubed portobello mushroom caps in ½ cup vegetable oil, 6 minutes; remove. Add 2 bunches scallions (cut into 1½-inch pieces), 3 sliced shallots and 3 sliced seeded Fresno chiles; stir-fry 3 minutes. Stir in 3 tablespoons each soy sauce, oyster sauce, coarsely ground pepper, minced garlic, minced ginger and the mushrooms; stir-fry 1 minute.

45. Garlic-Ginger green Beans Stir-fry 1 pound green beans in vegetable oil over medium heat, 6 minutes. Increase the heat to medium high; stir-fry 4 minutes. Add 2 teaspoons each minced ginger and garlic and 2 sliced scallions; stir-fry 1 minute. Add 2 teaspoons each soy sauce and rice wine and ½ teaspoon each sugar and sesame oil; toss. 46. Charred Broccoli Stir-fry 1 large head broccoli (florets and sliced peeled stems) in vegetable oil, 6 minutes. Add ¼ cup oyster sauce, 1 tablespoon each soy sauce, rice vinegar and chopped garlic, 2 teaspoons sesame oil and 1 teaspoon sugar; simmer 1 minute.

47. Mixed Vegetables Whisk ¼ cup soy sauce with 2 tablespoons rice wine, 1 tablespoon sesame oil and 1 teaspoon cornstarch. Stir-fry 2 cups broccoli florets and 1 cup each thickly sliced cremini mushrooms and carrots in vegetable oil, 3 minutes. Add 4 cups chopped napa cabbage, 1 cup each halved snow peas and chopped baby corn and 1 tablespoon each chopped garlic and ginger; stir-fry 2 minutes. Add the sauce; simmer until thickened. 48. Cauliflower with basil Cook 1 large head cauliflower (florets roughly chopped) in ½ cup water with 2 tablespoons vegetable oil over medium heat, stirring, until browned, about 25 minutes. Increase the heat to medium high; add more oil and 1 tablespoon each ginger (peeled and cut into matchsticks) and sliced garlic and 1 chopped dried Chinese chile; stir-fry 3 minutes. Add 1 tablespoon soy sauce mixed with 2 teaspoons sugar and cook, tossing, until dry, about 1 minute. Season with salt. Add ½ cup basil; toss. 49. Vegetable Lo Mein Stir-fry 1 cup each sliced red onion, red bell pepper and cremini mushrooms in vegetable oil, 2 to 3 minutes. Add 1 cup sliced snow peas and 1 tablespoon each chopped garlic and ginger; stir-fry 1 minute. Add 8 ounces cooked lo mein noodles, 3 tablespoons soy sauce, 2 tablespoons vegetable oil and 2 teaspoons each sugar and sesame oil; toss. 50. Singapore Mai Fun Scramble 2 eggs in 1 tablespoon vegetable oil; remove. Add more oil; stir-fry 1 sliced red bell pepper, 4 cups sliced napa cabbage, 1 bunch chopped scallions and ½ cup grated carrots, 2 minutes. Add 6 ounces cooked mai fun rice noodles, ¼ cup water, 3 tablespoons soy sauce, 2 tablespoons curry powder and 1 tablespoon rice wine and cook, tossing, until coated, 2 to 3 minutes. Stir in the scrambled eggs and 1 cup bean sprouts.

JANUARY/FEBRUARY 2018

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Pasta NIGHT!

Plan a dinner party around the perfect main course: Ina’s amazing make-ahead pasta. PHOTOGRAPH BY

One of the most important details of throwing a party is also one of the most overlooked: the timing. I adored the late cookbook author Lee Bailey, and he used to say that he never made fish for a dinner party because the meal would be over too fast: You serve it and then, bam!, everyone is out the door. When I host a party, I always serve at least four courses so people stay and really enjoy themselves. I’ll start with drinks and little nibbles like salty Marcona almonds and figs wrapped in prosciutto, then follow with a soup or salad, a main course, maybe a cheese course and finally a decadent dessert. Sometimes I’ll even serve little chocolates or pralines after dinner while my friends hang out. I want people to linger for each course, to feel welcome and to enjoy each other’s company. Before every party, I make a game plan for preparing the meal, but I also make a plan for the timing of it. This Rigatoni with Sausage and Fennel is perfect for entertaining. I assemble it the night before, then throw it in the oven to bake while we enjoy our first course. Everyone (including me!) is relaxed and happy and the party is off to a great start.

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JANUARY/FEBRUARY 2018

STEVE GIRALT

Weekend Cooking

RIGATONI WITH SAUSAGE AND FENNEL ACTIVE: 40 min l TOTAL: 50 min l SERVES: 6

3 3 1½ 1¼ 2 ½

tablespoons good olive oil cups chopped fennel (1 large bulb) cups chopped yellow onion pounds sweet Italian sausages, casings removed teaspoons minced garlic (2 cloves) teaspoon whole fennel seeds, crushed with a mortar and pestle ½ teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 cup dry white wine 1 cup heavy cream ⅔ cup half-and-half 2 tablespoons tomato paste 1 pound rigatoni, such as De Cecco ½ cup chopped fresh parsley leaves 1 cup freshly grated Italian Parmesan cheese, divided

1. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened. 2. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and ½ cup of the Parmesan. Serve hot in shallow bowls with the remaining ½ cup Parmesan on the side.

FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: BARB FRITZ.

To make ahead, spoon the pasta into gratin dishes, sprinkle with Parmesan and refrigerate for up to a day. Bake for 20 minutes at 375˚.

JANUARY/FEBRUARY MONTH 2018

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SWEET as PIE v

The grand finale of Ayesha Curry’s Valentine’s Day dinner: mini Key lime pies!

PHOTOGRAPH BY

RYAN DAUSCH

her first Valentine’s Day with her husband, Stephen, at one of his college basketball games. “I made a big romantic poster and waved it around like a crazy person!” the Food Network star recalls. These days, the holiday is a family affair that includes the couple’s two daughters, Riley, 5, and Ryan, 2. “We make heart-shaped pancakes and drink pink strawberry milk, followed by a well-deserved parents-only dinner that night,” Ayesha says. There’s always dessert, too, although you’ll rarely find chocolate on the menu. Stephen isn’t a fan, so Ayesha serves something fruit-based—like sorbet, bananas Foster or these Key lime pies, which she makes with a Cinnamon Toast Crunch crust. Bake one for your own sweetheart this year!

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FOOD STYLING: BRETT KURZWEIL; PROP STYLING: STEPHANIE YEH.

Ayesha Curry spent

Weekend Cooking

AYESHA CURRY’S MINI KEY LIME PIES WITH CINNAMON TOAST CRUNCH CRUST ACTIVE: 50 min l TOTAL: 1 hr (plus 1-hr chilling) l MAKES: 6

FOR THE CRUST 2½ cups Cinnamon Toast Crunch cereal 4 tablespoons unsalted butter, melted 1 tablespoon packed dark brown sugar FOR THE FILLING 3 cups sweetened condensed milk (from three 14-ounce cans) ½ cup sour cream 1½ teaspoons grated Key lime zest* ½ cup freshly squeezed Key lime juice* FOR THE WHIPPED CREAM ½ cup heavy whipping cream 1½ teaspoons confectioners’ sugar ¼ teaspoon pure vanilla extract 1 teaspoon grated Key lime zest*, plus more for topping

1. To make the crust: Preheat the oven to 350˚. In a food processor, pulse together the cereal, butter and brown sugar until crumbly. Pack about ¼ cup of the crust mixture into each of six 5-inch mini pie plates and place on a baking sheet. Bake until the crusts are lightly toasted, about 10 minutes. 2. To make the filling: While the crusts bake, whisk together the condensed milk, sour cream, lime zest and lime juice in a bowl. As soon as the crusts come out of the oven, carefully pour in the filling (about ½ cup in each) and place them back in the oven. Bake until the filling starts to set, about 10 minutes. Carefully remove the pies from the oven and let cool to room temperature, then refrigerate until chilled all the way through, at least 1 hour, though overnight is best. 3. To make the whipped cream: Combine the heavy cream, confectioners’ sugar, vanilla and lime zest in a bowl and beat with a whisk or an electric mixer until the heavy cream forms soft peaks when the whisk is lifted out of the bowl, about 4 minutes. (Or use a stand mixer with the whisk attachment—this will make things go much faster, so watch it carefully.) Spoon the whipped cream on top of the pies and top with more lime zest.

*Note: Regular limes work fine. #NotBougie JANUARY/FEBRUARY 2018

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Weekend Cooking

HAVE A

�ear� ! Treat your valentine (or yourself!) to homemade chocolate cookies.

DOUBLE-CHOCOLATE SANDWICH COOKIES

ACTIVE: 45 min l TOTAL: 2 hr l MAKES: about 24

1½ cups all-purpose flour, plus more for dusting ½ cup unsweetened Dutch-process cocoa powder ¾ teaspoon plus a pinch of salt ¼ teaspoon baking powder 1¼ cups sugar 1 stick unsalted butter, at room temperature 1 large egg 1½ teaspoons pure vanilla extract 4 ounces white chocolate (not chips), chopped ½ cup heavy cream

PHOTO: RYAN DAUSCH; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: STEPHANIE YEH.

1. Whisk the flour, cocoa powder, ¾ teaspoon salt and the baking powder in a medium bowl. Beat the sugar and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and 1 teaspoon vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Cover the dough and refrigerate until firm, about 30 minutes. 2. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Roll out the dough until ⅛ inch thick on a lightly floured surface, then cut out cookies with a 2-inch heart-shaped cutter. Arrange about 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are slightly firm, 8 to 10 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. 3. Make the filling: Combine the white chocolate, remaining ½ teaspoon vanilla and pinch of salt in a large bowl. Bring the heavy cream to a simmer in a saucepan, then pour over the white chocolate. Stir until smooth, then refrigerate until cold, 25 minutes. Beat with a mixer until creamy. Sandwich the white chocolate mixture between the cookies. IN PARTNERSHIP WITH

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Bring even more precision to your baking. Our SmartGridÂŽ lines now make it easy to cut the perfect-sized sheet of paper to fit your pan.

ÂŠ2018 Reynolds Consumer Products LLC.

Febreze and the Febreze logo are the trademarks of The Procter & Gamble Company used under license by The Glad Products Company. Gain and the Gain logo are trademarks of The Procter & Gamble Company used under license by The Glad Products Company.

Every bag tells a story. What’s yours?

Glad® with Febreze™ freshness neutralizes the toughest odors with the irresistible scent of Gain.

Party Time

PHOTO: RYAN DAUSCH; FOOD STYLING: ADRIENNE ANDERSON.

SUPE SPECIAL R SECT BOW ION L

Fantasy Footballs

Add something sweet to your Super Bowl menu, like these chocolate footballs! Just combine 4 cups crumbled chocolate cake with Âź cup frosting and shape into 2-inch footballs using damp hands (add more frosting if the mixture is too dry). Insert a lollipop stick into each. Freeze until firm, about 30 minutes, then reshape to smooth out any imperfections. Dip in 8 ounces melted milk chocolate, place on a parchment-lined baking sheet and refrigerate until set, 15 minutes. Draw laces and stripes with white frosting. For more game-day snacks and drinks, turn the page. JANUARY/FEBRUARY 2018

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THE PROTEIN TO HELP POWER THROUGH A GRUELING DAY OF FANTASY COACHING.

Keep it real. Keep it Tyson.

Double Dips Turn two simple ingredients* into a fun party dip. PHOTOGRAPH BY

RYAN DAUSCH

RICOTTA

OLIVES

Puree 1½ cups ricotta in a food processor until smooth. Transfer to a bowl and stir in ½ cup roughly chopped assorted oil-marinated olives and season with salt and pepper. Top with more olives and their oil.

HERBED CHEESE

CUCUMBER

FOOD STYLING: JAMIE KIMM; PROP STYLING: KARIN OLSEN.

Puree two 5-ounce packages soft garlic-and-herb cheese (such as Boursin) in a food processor until smooth. Add 2 chopped Persian cucumbers, season with pepper and pulse to combine.

*Plus salt and pepper, of course! JANUARY/FEBRUARY 2018

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CREAM CHEESE

SALSA

Puree one 8-ounce package room-temperature cream cheese in a food processor until smooth. Add ¾ cup salsa and pulse to combine. Season with salt.

HUMMUS

BEET

Puree 1¾ cups hummus with 1 large chopped cooked beet in a food processor until smooth. Season with salt.

AVOCADO

RANCH

Mash 2 avocados with ⅓ cup ranch dressing until combined but still chunky. Season with salt.

WHITE BEANS

PESTO

Puree one 15-ounce can cannellini beans (drained but not rinsed) with ⅓ cup pesto in a food processor until smooth; thin with water as needed. Season with salt. Top with more pesto.

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VEG OUT ON GAME DAY Your game day play for smarter snacking starts with Green Giant® Veggie Tots. They’re filled with veggies like cauliflower or broccoli, making them a perfect replacement for white potatoes and fries—and a great indulgence paired with a flavorful dip. Whether hosting a party for the big game or trying to win most gracious guest, serve up these touchdown-worthy dips with your favorite Green Giant® Veggie Tots for the perfect hal ime “help yourself” snack.

DEFENSE DOUBLE-ONION BLITZ DIP ACTIVE TIME MINUTES / TOTAL TIME MINUTES PLUS – MINUTES IN OVEN FOR VEGGIE TOTS MAKES ½ CUPS SERVINGS

large yellow or white onions, ﬁnely chopped (about cups) cup canola or vegetable oil teaspoon sugar teaspoons kosher salt cups sour cream cup Greek-style yogurt medium scallions, ﬁnely chopped (about 1 cup) teaspoon ground cumin

Combine onions, oil, sugar and teaspoon salt in large skillet. Cook on medium-high heat until onions sizzle. Lower heat to medium. Cook, stirring occasionally, until onions are golden brown, about minutes. Let cool slightly. In mixing bowl, combine remaining salt and ingredients. Stir in cooked onions. Can be made day ahead, keep refrigerated. Remove minutes before serving. Preheat oven to . Arrange three bags, one pound each, Green Giant® Veggie Tots on large baking sheet. Cook according to package directions. Serve hot, with dip.

HUT HUT HOT SUNDRIED TOMATO DIP ACTIVE TIME MINUTES / TOTAL TIME MINUTES PLUS – MINUTES IN OVEN FOR VEGGIE TOTS MAKES CUPS SERVINGS

-ounce packages cream cheese or Neufchâtel cup sundried tomatoes packed in oil, drained large garlic clove ½ teaspoon kosher salt ⅓–½ cup hot sauce, red in color ounces blue cheese (about cup) tablespoons milk ½

In a food processor, process cream cheese, tomatoes, garlic and salt until smooth. Add hot sauce and process to blend. Add blue cheese and milk and pulse for slightly chunky texture, or process until smooth if desired. Can be made day ahead, keep refrigerated. Remove minutes before serving. Preheat oven to . Arrange three bags, one pound each, Green Giant® Veggie Tots on large baking sheet. Cook according to package directions. Serve hot, with dip.

Check your grocer’s freezer section for Green Giant® Veggie Tots. For more winning game day ideas, visit GreenGiant.com. New varieties include Cauliﬂower & Sweet Potato and Corn.

ARIZONA CARDINALS

ATLANTA FALCONS

BALTIMORE RAVENS

Puree 1 cup chopped strawberries with ¼ to ½ chipotle in adobo, ¼ cup strawberry liqueur and 1 tablespoon each lemon juice and sugar; strain. For each drink, pour 2 ounces of the puree and 1½ ounces silver tequila over ice; top with seltzer.

Combine 1 bottle fruity red wine with 1 cup peach nectar, ½ cup peach schnapps, 2 tablespoons superfine sugar, 1 sliced peach and 1 sliced orange in a pitcher. Refrigerate overnight. Divide among 6 ice-filled glasses.

Muddle ⅓ cup blackberries with 1 tablespoon sugar in a shaker. Add 1½ ounces gin, 1 ounce pomegranate juice and a squeeze of lime juice. Fill with ice, shake and strain into an ice-filled glass. Garnish with blackberries.

PEACH FAN-GRIA

BLACKBIRD BRACER

Team PHOTOGRAPHS BY

Serve a custom cocktail on game day: We created a drink for every team in the NFL!

RYAN DAUSCH

BUFFALO BILLS

CAROLINA PANTHERS

CHICAGO BEARS

Shake 2 ounces gin and 1 ounce each dry vermouth and olive brine in a shaker with ice; strain into a martini glass and add 5 to 10 drops Buffalo hot sauce. Garnish with blue cheese–stuffed olives.

Combine ¾ cup lemonade with 2 ounces vodka and ¼ ounce blue curaçao in an ice-filled mason jar. Top with ¼ cup lemon soda. Garnish with blueberries.

Mix 3 ounces tomato juice, 4 dashes each hot sauce and Worcestershire sauce, 1 tablespoon pickle brine and a few pinches each celery seeds, salt and pepper in a pint glass with ice; add 1 can lager. Garnish with a celery stick, pickle, mini frank and pepperoncini.

BUFFALO BILL-TINI

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BLACK AND BLUE LEMONADE

JANUARY/FEBRUARY 2018

WINDY CITY BLOODY MARY

FOOD STYLING: ALI NARDI.

THE RED SEA

CINCINNATI BENGALS

CLEVELAND BROWNS

DALLAS COWBOYS

Make stripes inside a short glass with black decorating gel. Let set 10 minutes. Fill with ice and 1½ ounces orange vodka. Top with orange soda.

Heat ¾ cup milk, 2 tablespoons sugar and 1 tablespoon cocoa, whisking. Whisk in 1 ounce chopped semisweet chocolate and a pinch of orange zest; add 1 ounce each chocolate liqueur and orange liqueur. Pour into a mug rimmed with orange sugar.

Blend ¾ cup silver tequila, ⅓ cup lime juice, ¼ cup light agave nectar and 6 to 7 cups ice. Divide among 4 glasses. Garnish with blue rock candy sticks.

TIGER STRIPE

CHOCOLATE-COVERED ORANGE

SILVER STAR-GARITA

DENVER BRONCOS

DETROIT LIONS

GREEN BAY PACKERS

Shake 3 ounces orange juice with 1½ ounces each bourbon and lemonade and ¼ ounce simple syrup in a shaker with ice; strain into an ice-filled glass. Slowly pour ½ ounce Campari down the side of the glass.

Mash 4 tablespoons softened butter with 1 tablespoon brown sugar, ½ teaspoon cinnamon and a pinch of salt. Whisk into 1 quart simmering apple cider off the heat; add 6 ounces dark rum and 2 ounces ginger liqueur. Divide among 6 mugs. Add cinnamon sticks.

Mix ¼ cup cheese crackers with ¼ cup apple brandy; let stand 30 minutes. Mash, then strain through a fine-mesh sieve, pressing on the solids. Stir in a pinch of salt and pour into a tall narrow glass. Add 1 can lager and stir.

ROCKY MOUNTAIN SUNRISE

ROARING HOT RUM

CHEESE HEAD

HOUSTON TEXANS

INDIANAPOLIS COLTS

JACKSONVILLE JAGUARS

Bring 3 cups water and ½ cup sugar to a boil. Add 4 black tea bags; steep 2 minutes off the heat. Let cool. Stir in ¾ cup each reposado tequila and grapefruit juice and 2 tablespoons lime juice. Divide among 4 ice-filled mason jars; add orange slices.

Make one 3-ounce package blue gelatin, replacing the 1 cup cold water with ¾ cup prosecco and ¼ cup gin; divide among 12 mini plastic cups. Refrigerate until set, about 4 hours. Top with whipped cream.

Blend ½ cup frozen orange juice concentrate, 3 ounces white rum, 2 tablespoons sweetened condensed milk and 3 cups ice. Divide between 2 tall glasses. Top each with ½ ounce blue curaçao.

TEA IS FOR TEXAS

HORSESHOE SHOOTERS

JAGUAR JUICE

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KANSAS CITY CHIEFS

LOS ANGELES CHARGERS

LOS ANGELES RAMS

Mix 1 tablespoon brown sugar, ½ teaspoon each smoked paprika and kosher salt and ¼ teaspoon cayenne. Dip the moistened rim of a glass in the spice mix. Shake 1½ ounces scotch, ¾ ounce chile liqueur (such as Ancho Reyes) and 1 teaspoon orange juice in a shaker with ice; strain into the glass.

Shake 1½ ounces vodka, 1 ounce each lemon juice and simple syrup and ¼ ounce triple sec in a shaker with ice; strain into a martini glass rimmed with blue sugar. Garnish with a lemon peel cut into a lightning bolt.

Muddle 2 slices fresh ginger in a shaker. Add ¼ cup pineapple juice, 1½ ounces coconut rum, 1 ounce light rum, ¼ ounce each lime juice and agave nectar and a pinch of ground turmeric. Fill with ice, shake and strain into an ice-filled glass.

SMOKE AND FIRE

LIGHTNING BOLT

GOLDEN HORN

MIAMI DOLPHINS

MINNESOTA VIKINGS

NEW ENGLAND PATRIOTS

Shake 2 ounces light rum, ¾ ounce each lime juice and blue passion fruit liqueur (such as Alizé) and ½ ounce each pineapple juice, grapefruit juice, simple syrup and maraschino liqueur in a shaker with ice; strain into an ice-filled glass.

Shake 1½ ounces vodka, 1 ounce each Concord grape juice and crème de violette and ½ ounce each lemon juice and simple syrup in a shaker with ice; strain into an ice-filled glass. Top with seltzer.

Freeze red and blue sports drinks in separate ice cube trays. Combine ½ cup white cranberry juice and 1½ ounces vodka in a tall glass. Add the red and blue ice cubes. Top with seltzer.

DOLPHIN DAIQUIRI

PURPLE VIKING

PATRIOTIC SPARKLER

NEW ORLEANS SAINTS

NEW YORK GIANTS

NEW YORK JETS

Shake 2 ounces each bourbon, cranberry juice and orange juice in a shaker with ice; strain into an ice-filled glass and garnish with an orange twist.

Bring ½ cup each water, sugar and blueberries to a boil, stirring. Let cool 30 minutes; strain. Shake 1 ounce blueberry syrup, 1½ ounces blue curaçao, 1 ounce vodka and ½ ounce lemon juice in a shaker with ice; strain into a tall glass rimmed with red sugar. Top with seltzer.

Muddle 3 cucumber slices and 6 large basil leaves in a shaker. Add 2 ounces green sour apple liqueur and 1½ ounces vodka. Fill with ice, shake and strain into an ice-filled glass. Top with tonic. Garnish with a green apple slice.

BOURBON STREET PUNCH

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BIG BLUEBERRY

JANUARY/FEBRUARY 2018

GREEN GULP

OAKLAND RAIDERS

PHILADELPHIA EAGLES

PITTSBURGH STEELERS

Blend 1 can ginger beer, 2 ounces silver tequila, the juice of 1 lime, 3 tablespoons superfine sugar and 3 cups ice. Divide between 2 tall glasses, then float 4 ounces black rum on top of each. Garnish with a lime wedge on a plastic sword.

Shake 2 ounces gin, ½ ounce each lemon juice, maraschino liqueur, melon liqueur and crème de violette and ¼ ounce lime juice in a shaker with ice; strain into a martini glass.

Combine 1 tablespoon sauerkraut brine and 1 can beer in a tall glass. Gently pour 1½ ounces black vodka over the top and let sit 1 minute to create layers. Garnish with a mini pierogi and kielbasa slice.

GOLD RUSH SLUSH

EAGLE’S NEST

STEELER DRAFT

SAN FRANCISCO 49ERS

SEATTLE SEAHAWKS

TAMPA BAY BUCCANEERS

Shake 6 ounces cranberry juice and 3 ounces Goldschläger in a shaker with ice; strain into 2 ice-filled glasses. Top with orange seltzer. Garnish with a candied orange peel.

Soak 12 green Skittles in 2 ounces gin until green, 5 minutes; strain into an ice-filled glass and top with 3 ounces tonic. Zest a lime wedge so it looks like a football for garnish.

Shake 2 ounces each pineapple juice and blood orange juice, 1 ounce each spiced and dark rum, ½ ounce each lemon juice and simple syrup and a few shakes of bitters in a shaker with ice; strain into an ice-filled glass. Garnish with cherries on a plastic sword.

GOLDEN GATE FIZZ

WIN AND TONIC

PIRATE’S PUNCH

To make simple syrup, simmer equal parts sugar and water, stirring to dissolve the sugar; let cool.

TENNESSEE TITANS

WASHINGTON REDSKINS

Muddle 8 mint leaves with 1 teaspoon superfine sugar in a glass. Add crushed ice and 2 ounces honey whiskey. Top with seltzer. Garnish with a mint sprig.

Muddle 4 maraschino cherries in a glass and fill with ice. Shake 2 ounces each bourbon and tart cherry juice with ½ ounce each lemon juice, maraschino cherry syrup and simple syrup in a shaker with ice; strain into the glass. Garnish with a cherry.

NASHVILLE MASH

CHERRY BLOSSOM SOUR

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Game On! Throw the ultimate Super Bowl party with these recipes from the stars. PHOTOGRAPHS BY

RYAN DAUSCH

PICO DE GALLO

In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, ½ minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), ½ teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

“This is a good recipe for even the smallest helpers—most kids I know are stoked to smash avocados.” —Guy Fieri

BACON-JALAPEÑO POPCORN

ACTIVE: 30 min l TOTAL: 30 min SERVES: 4 to 6

pound applewood-smoked bacon, cut into ¼-inch dice 3 jalapeño peppers, seeded and cut crosswise into thin rings 3 tablespoons extra-virgin olive oil 1 cup popcorn kernels ¾ ounce parmesan cheese, grated (about ¼ cup) Kosher salt

FOOD STYLING: JAMIE KIMM; PROP STYLING: KARIN OLSEN.

1. Set a large heavy pot over medium heat. Add the bacon and cook until crisp and browned and the fat has rendered, about 8 minutes. Stir in the jalapeños and cook until charred, 2 minutes. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside. 2. Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot and shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes. 3. Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the cheese and 1 teaspoon salt. Toss well to mix. Serve warm.

SMASHED AVOCADOS

Scoop out the flesh of 4 hass avocados into a bowl and smash with a fork. Add ½ cup pico de gallo (see above), 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt and 3 or 4 grinds of pepper; stir well. Cover with plastic wrap touching the surface (to prevent the top from turning brown) until ready to serve. This is best eaten soon after making it, but you can refrigerate it overnight if necessary.

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“Sweet potatoes rarely find a spot in a game-day buffet, but smother them and you’ve got a game changer.”

—Jeff Mauro

STUFFED SWEET POTATO SKINS 4

medium sweet potatoes (about 8 ounces each) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 16.5-ounce can baked beans with bourbon and brown sugar (such as Bush’s) ½ teaspoon ground cumin ½ teaspoon chili powder 2 scallions, sliced (dark green parts reserved for garnish) 1 jalapeño pepper, seeds and ribs removed, diced ½ cup sour cream Juice of 2 limes 1 avocado, diced 1 10-ounce tube Mexican chorizo (or 4 links, casings removed)

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ACTIVE: 40 min l TOTAL: 2 hr l SERVES: 8

1. Preheat the oven to 350˚. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes. 2. Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes. 3. Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper. 4. Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes. 5. Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside. 6. Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado–sour cream drizzle and sliced scallion greens.

MONTH 2018 JANUARY/FEBRUARY 2018

SPICY TEXAS-STYLE CHILI WITH CHOCOLATE STOUT ACTIVE: 1 hr l TOTAL: 5 hr l SERVES: 6 to 8

4 4 4 2

dried ancho chiles dried guajillo chiles dried pasilla chiles canned chipotle chiles in adobo, plus 2 tablespoons sauce 8 ounces thick-cut bacon (about 6 slices), chopped ¼ cup vegetable oil 1 4- to 5-pound boneless beef chuck roast, trimmed of excess fat and cut into 1-inch chunks Kosher salt and freshly ground black pepper 2 medium onions, chopped 6 cloves garlic, finely chopped 1 tablespoon unsweetened cocoa powder 1 tablespoon ground cumin 2 teaspoons dried oregano, preferably Mexican 2 teaspoons paprika 1 16-ounce can chocolate stout 3 cups low-sodium beef broth Sour cream, sliced scallions and fresh cilantro, for topping

“I love drinking stout in the fall and winter—and it adds a rich chocolate note to this chili.” —Eddie Jackson

1. Remove the stems and seeds from the dried chiles. Heat a large skillet (preferably cast-iron) over mediumhigh heat and toast the dried chiles in batches until they just start to darken and become shiny, 10 to 20 seconds per side. Remove to a large bowl. When all of the chiles are toasted, pour boiling water over them to cover. Let stand until soft, 30 minutes. 2. Drain the dried chiles and transfer to a blender along with ½ cup of the soaking water (reserve the rest of the soaking water). Add the chipotles and adobo sauce and puree until smooth. 3. Cook the bacon in a large Dutch oven over medium heat until crisp, then drain on paper towels. Pour off the drippings from the pot and discard. Add the vegetable oil to the pot and increase the heat to medium high. Season the beef all over with salt and pepper. Working in batches, add the beef to the pot and cook, turning, until browned, 3 to 4 minutes; remove the beef to a plate as it browns. 4. Reduce the heat to medium low and add the onions to the drippings in the pot. Cook, stirring occasionally, until the onions are almost tender, about 6 minutes. Add the garlic and cook 2 more minutes. Add the cocoa powder, cumin, oregano and paprika and stir to coat the onions, about 1 minute. Increase the heat to high and stir in the chile puree. Cook until slightly thickened, 2 to 3 minutes. 5. Add the stout, bring to a boil and cook until reduced by one-quarter, about 3 minutes. Return the beef and bacon to the pot. Add the beef broth and enough of the reserved chile soaking water or additional water (about 2 cups total) to cover the meat by 1 inch. Partially cover the pot and simmer over low heat, stirring occasionally, until the meat is tender, 3½ to 4 hours. 6. Skim off any fat from the top of the chili; season with salt and pepper. Serve the chili in bowls and top with sour cream, scallions and cilantro. JANUARY/FEBRUARY 2018

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On the Road

BARACK OBAMA

Coconut and pineapple honor Obama’s Hawaiian roots.

GEOR GE WASHINGTON

PHOTO: RYAN DAUSCH; FOOD STYLING: BRETT KURZWEIL. HEADSHOTS: GETTY IMAGES.

This all-American shake is made with vanilla ice cream and apple pie filling.

JIMMY CARTER

sacramento, ca

Chopped peanut butter cups and a spoonful of peanut butter are a nod to Carter’s peanut-farming past.

this is the shop’s logo!

American Dream

Few things are more American than starting your own small business—especially if that business is a US president–themed milkshake shop. After winning some start-up funding in a local entrepreneur competition, history buff Kelly Boyles is turning her idea—milkshakes made with ingredients inspired by commanders in chief—into a reality. Included on the menu: the peanut-flavored Jimmy Carter (Carter was once a peanut farmer) and the tropical Barack Obama. Fittingly, the Sacramento, CA–based Milk House Shakes is slated to open on Presidents’ Day. JANUARY/FEBRUARY 2018

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On the Road

BIG MOMENTS IN This year marks the Big Easy’s 300th birthday. Here’s a look back at some of the city’s famous foods and culinary stars.

1906

1840

Frenchman Antoine Alciatore opens Antoine’s, the nation’s oldest family-run restaurant. In 1899, his son Jules invents oysters Rockefeller.

1986

The beignet—a powdered sugar– coated pillow of fried dough made famous at Café du Monde—is declared the state doughnut.

Chef Paul Prudhomme is hired at the prestigious Commander’s Palace restaurant and introduces the fine-dining crowd to homestyle Cajun cooking.

1994

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2010

To honor Richard Foster’s appointment as chairman of the city’s Crime Commission, Brennan’s restaurant starts serving bananas Foster— flambéed bananas with vanilla ice cream.

Haydel’s Bakery breaks the world record for largest king cake by making two cakes that encircle the Superdome.

Laura’s Candies, New Orleans’s oldest sweets shop, opens. Locals and visitors still flock there for Louisiana’s signature confection: the praline.

1951

1975

Bam! The Essence of Emeril premieres on Food Network, turning chef Emeril Lagasse into a household name.

1913

The owner of Central Grocery, an Italian market in the French Quarter, comes up with an easy way for Sicilian farmers to eat their lunch of meat, cheese and olive salad: He piles it all on muffuletta bread, creating the now-famous sandwich.

JANUARY/FEBRUARY 2018

1947

New Orleans chef and author Lena Richard becomes the first African-American woman to host her own TV cooking show.

2016

The city’s official cocktail, the rye-based Sazerac, stars in the documentary The New Orleans Sazerac at the Cannes Film Festival.

1923

Leah Chase, the future queen of Creole cuisine, is born. At 94 years old, she still runs the kitchen at her renowned restaurant Dooky Chase.

1929

Brothers Clovis and Bennie Martin create the po’boy sandwich as a cheap way to feed hundreds of striking streetcar workers.

2018

The Big Easy turns 300! The city commemorates its tricentennial with a year of special events, including fireworks and concerts. Visit 2018nola.com for details.

300!

JEFFERSON, CHASE, PO’BOY, RICHARD, LAGASSE AND KING CAKE: GETTY IMAGES. ANTOINE’S: ANTOINE’S/ART MERIPOL. MUFFULETTA: ALAMY. PRALINES: CON POULOS. BRENNAN’S: CHRIS GRANGER. SAZERAC: JEFFREY WESTBROOK/STUDIO D.

1817

America’s obsession with New Orleans food starts early: Thomas Jefferson plants okra in his Monticello garden and the harvest is used to make “okra soup,” a version of gumbo.

“Does your bladder leak underwear ﬁt this beautifully?”

Depend Silhouette

Always Discreet Boutique

On the Road

LARAMIE

Take your pick of winter activities in this former frontier town—it’s just two hours from Denver. Snowy Range Ski and Recreation Area

LARAMIE

Sweet Melissa Cafe

We could make a case for visiting

VeeBar Guest Ranch

You might not expect a place in the middle of cattle country to be a destination for great vegetarian food, but Sweet Melissa Cafe is just that. The restaurant, located in a 148-year-old building, is a local favorite even among meat eaters. On the menu: comfort food like a deluxe grilled cheese, sweet potato– and–black bean burrito and fried banana bread. facebook.com/sweetmelissacafe

You’ll find excellent downhill skiing and snowboarding less than an hour away at the 250-acre Snowy Range Ski and Recreation Area, whether you hit black diamonds or stick to the bunny slope. The Snowy Range mountains are also home to first-rate snowmobiling, with more than 320 miles of trails. snowyrangeski.com

ALSO TRY: Coal Creek Coffee Company, in the downtown historic district, for espresso, panini and pull-apart cinnamon bread (coalcreekcoffee.com), and The Crowbar & Grill, one of the area’s newer restaurants, which dishes out creative pub food like pad thai fries and a peanut butter– topped burger (thecrowbarandgrill.com).

ALSO TRY: The Buckhorn Bar— Laramie’s oldest pub—for live music and a chance to rub shoulders with locals (buckhornbarlaramie.com), and the University of Wyoming Art Museum to check out one of the best collections of art in the state (uwyo.edu).

EAT

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VeeBar Guest Ranch was a post office and working buffalo ranch in its former life. Now the property is one of the town’s most popular bed-and-breakfasts, featuring roomy cabins, a hot tub and a saloon. Guided hiking and snowshoeing excursions are offered throughout the winter, as well as horseback rides. From $150; veebar.com

STAY

ALSO TRY: Vista de la Luna, a modern dog-friendly bed-and-breakfast with views of the stunning rock formations at Vedauwoo Recreation Area (from $159; vistadelaluna.com), or The Mad Carpenter Inn, a charming three-room guest house just half a block from the University of Wyoming campus (from $95; madcarpenterinn.net).

SWEET MELISSA CAFE: KAYLA ROBBINS.

Laramie, WY, any time of year. Tucked between two mountain ranges and surrounded by national forests, the town is beautiful in all four seasons. But winter is the best time to go. About 250 inches of snow blanket the area annually, making it a prime spot for snowshoeing, tubing, skiing, snowmobiling and of course, sipping hot drinks by the fire. As home to Wyoming’s only university, Laramie has all the cafés and bars you’d hope to find in a college town, plus a thriving restaurant scene. Chefs are flocking to Laramie, and five new spots have opened in the past few months alone—a big deal for a city of just 32,000!

How to enter:

Color this stir-fry—on this page, a photocopy or a page printed from foodnetwork .com/colorthisdish.

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colorthisdish and submit a scan or photo of your finished work. The winner will receive $500 and three runners-up will each receive $50.

2 Go to foodnetwork.com/

FOOD NETWORK MAGAZINE

JANUARY/FEBRUARY 2018

NO PURCHASE NECESSARY TO ENTER OR WIN. Color This Dish! Contest. Sponsored by Hearst Communications, Inc. Beginning January 2, 2018, at 12:01 a.m. ET, through January 23, 2018, at 11:59 p.m. ET (the “Entry Period” ), go to foodnetwork.com/ colorthisdish on a computer or wireless device 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 a scanned copy or photo of your completed version of the work that appears in the January/February 2018 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/colorthisdish.

Color This Dish! Break out your markers (or colored pencils) and you could win big!

FIRST PLACE WINS

$500!

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 USA. 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 A. Rohan, Jr., Senior Vice President, Finance. © 2018 “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. SUBSCRIPTION SERVICES: 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. For customer service, changes of address, and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. 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 preferences.hearstmags.com 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. 11 No. 1. 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.

ILLUSTRATION: JIM SCHUESSLER.

Contest

Stay in. EAT LIKE

YOU DIDN’T

p i l i h P

“At P.F. Chang’s, our food is made from scratch, every day, in every restaurant – and when you can’t make it to the restaurant, nothing comes closer to the flavors you love than our P.F. Chang’s Home Menu entrees.” Philip Chiang, Co-Founder

Explore more at PFChangsHomeMenu.com

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