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Food Network Magazine Contents SEPTEMBER 2 22 We gave the banana split a makeover! See the “after” on page 102. SHUTTERSTOCK. 6 Recipe Index In the Know Fun Cooking 8 To Your Health 12 Watch This! •23 All Aboard Make a gorgeous meat and •37 Slush Fun Molly Yeh whips 16 Editor’s Letter cheese board that’s totally vegan. Manischewitz into delicious slushies. 18 Calendar 20 Challenge of the Month •25 The Supermarket Awards Attention •38 Summer in a Jar Make the shoppers! Here are the most exciting new most of the season’s best produce— Cover photograph: grocery products on the shelf. no canning required. Mike Garten Food styling: Christine Albano •34 Name That Price How savvy are you •43 The Magic of Tinned Fish It’s time Prop styling: Christina Lane about the cost of groceries? Take this quiz to look beyond old standbys: There are to find out. other fish in the sea! 48 Chocolate and Cherries Forever Try the perfect combo in three new ways. 3SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

contents 92 52 78 Weeknight Cooking Party Time Check out our special family mini •55 Weeknight Cooking These easy •87 Sugarcoat It Mix up your fruit plate mag on page 105! dinners are done in no time. and serve skewers of shiny, candy-coated strawberries. •66 Inside the Test Kitchen Our chefs dish out their best tips and tricks. •88 All-Star Sliders Food Network chefs make mini versions of some •68 True Grits Kardea Brown gives classic favorite sandwiches. shrimp and grits a twist—with mushrooms! •94 A Paella Cookout Head outside Weekend Cooking for the ultimate all-in-one party dish. •72 Time for Tomatoes Alex •98 A Chef’s Happy Hour Entertain like a Guarnaschelli turns farmers’ market pro: Eric Adjepong shares his go-to recipes tomatoes into three amazing dishes. for cocktails and apps. •76 Corn in the Raw The best way to •102 The New Banana Split We turned prepare summer corn: Don’t cook it at all. the ice cream parlor classic into a dreamy meringue dessert. •80 Let’s Make Pesto! The homemade version is in a league of its own. Contest •84 A Perfect Crumble Ina Garten •114 Name This Dish! Dream up a clever transforms fresh fruit into a simple, name for these blueberry scones and you irresistible dessert. could win big. 4 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022



Recipe Index CONDIMENTS 40 40 81 40 Peach Chutney Cucumber Kimchi Zucchini Butter Basic Pesto 44 46 APPETIZERS 44 78 78 44 Potato-Chorizo-Octopus Snack Plate with Crackers with Smoked Mackerel Dip Nachos with Raw Corn Chilled Raw Corn Soup Smoked Trout 100 Pico de Gallo Skewers Anchovies 97 83 97 Pesto Tomato Soup Blistered Shishitos Garlic Mushrooms Grilled Flatbread with Crispy Prosciutto MEAT AND POULTRY 57 82 60 62 56 56 Turkey and Spinach Basil Beef Stir-Fry Tandoori-Style Chicken Paillard with Bourbon Grilled Pesto Pizza Meatballs with Orzo 83 Grilled Chicken Hearts of Palm Salad Flank Steak 110 82 90 92 100 Pesto Meatballs Pesto Fried Chicken Air Fryer Bacon Brisket Sliders Crispy Baked Wings with Cheesy Spaghetti Pie Cheeseburger Sliders with Ranch Berbere Honey Glaze with Meat Sauce VEGETARIAN DINNERS PASTA 57 58 90 45 Eggplant Marinara Meatless Meatball Spaghetti with Mussels Fusilli with Tomato Pesto Sandwiches Sliders and Tomatoes 6 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

contents FISH AND SEAFOOD 45 47 58 60 62 68 Open-Face Sardine Flatbread with Clams Shrimp Sopa Seca Shrimp and Grits with Sandwiches and Bacon 96 Mushroom Gravy 82 92 Check out the special family section Pesto Mussels Crab Cake Sliders Grilled Paella with on page 108 for fun with Orange Aïoli Chicken and Chorizo back-to-school SIDES lunch ideas! 40 45 64 64 65 65 Marinated Peppers Cabbage Salad Summer Beans with Pita Chip–Crusted Rice with Shiitake Chickpea and Sun-Dried 73 with Squid Hard-Boiled Eggs Fried Zucchini Mushrooms and Sprouts Tomato Salad 74 75 78 Make the most of end-of-summer veggies! Grilled Tomatoes Tomato Ginger Salad Stuffed Tomatoes with Mediterranean with Oregano Chickpeas and Greens Raw Corn Salad DRINKS AND DESSERTS 37 100 40 49 50 52 Red Wine Slushies Country Grammar Brandied Strawberries Chocolate Pudding Chocolate Cherry Waffle Sundaes with 85 Mocktails 97 with Cherries Galette Flambéed Cherries 87 102 112 114 Peach & Blueberry Strawberries-and- Peach-Orange Banana Split Pavlova Cupcakes with Jam and Blueberry Scones Crumbles Cream Tanghulu Sherry Granitas Rosewater Buttercream 7SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

contents To Your Health Here’s what’s extra good for you in this issue. BY ANIKAH SHAOKAT Coffee Talk A cup of joe is good for more than just a Pick a Color Skin in the Game Tomatoes are full of vitamins and nutrients, but only the Next time you eat an avocado, red and orange ones will give save the peel: According to a recent you lycopene. This pigment is a powerful antioxidant— review published in the journal and it may help reduce blood Food and Health, avocado peel is a pressure too. Don’t shun great source of phenolic compounds, the other colors though. a key anti-inflammatory ingredient in Yellow tomatoes contain iron many skin care products. Use avocado and folate, and green ones to make the chicken paillard on page 60, then add the peel to a bath or rub the inside on dry skin. 69% of Americans are looking to eat more plant-based protein. Start with Molly Yeh’s meatless meatballs on page 90! SOURCE: INTERNATIONAL FOOD INFORMATION COUNCIL COFFEE MUG AND AVOCADO: GETTY IMAGES. 8 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

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17 SCALE Baking is a science— use a scale to check your work. Digital Kitchen Scale; $29.99 18 DUTCH OVEN This is the pot equivalent of a cast-iron skillet: It can go from the stovetop to the oven to the table. 5-Quart Enameled Dutch Oven; $79.99 TOOL TIP 19 20 If you’re whipping cream COOKIE WHISK by hand, make sure SCOOP Owning one of everything is nice and Make equal-size these means you cold, including the bowl balls of dough, or can whip anything cute little scoops and the cream. into shape. of ice cream. Silicone Whisk; TUX Cookie $14.99 Scoop; $29.99 21 COOLING RACK How you cool your baked goods is just as important as how you make them. Mega Cooling Rack; $19.99

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Kitchen Tools Checklis Seewhatyouhave— and what you need! rubber spatula spatula cookie scoop colander shears whisk probe thermometer candy thermometer cooling rack mini chopper peeler basting brush cast-iron skillet nonstick pan measuring cups tongs cutting boards muffin pan mandoline measuring spoons sieve mixing bowls scale baking pans dutch oven

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contents Star Search What was your favorite “Pretzels after-school and Nutella— snack as Find your favorite Food Network celebs in this issue. a kid? I’ve always loved salty- sweet snack combinations.” Eric Adjepong Nadya Alborz Kardea Brown Tabitha Brown Alex vs America Kids Baking Championship Delicious Miss Brown It’s CompliPlated pg. 98 pg. 112 pg. 68 pg. 12 “Two Ding Dongs, microwaved for nine seconds, and then I’d head to ballet.” Maneet Chauhan Ree Drummond Guy Fieri Ina Garten It’s CompliPlated; Big Bad Budget Battle; Guy’s Ultimate Game Night; Be My Guest Diners, Drive-Ins and Dives; (on discovery+) Chopped The Pioneer Woman pg. 12 pg. 12 Guy’s Grocery Games; pg. 84 Guy’s Ranch Kitchen pg. 12 “I was partial to pizza rolls. They were easy to microwave and walk around with. I also loved pizza bagels!” Alex Guarnaschelli Jeff Mauro Jet Tila Trisha Yearwood Molly Yeh Alex vs America; The Kitchen; Ready Jet Cook Trisha’s Girl Meets Farm Kitchen Crash (on Food Network pgs. 37 and 88 Chopped; The Kitchen; digital platforms) Southern Kitchen Supermarket Stakeout pg. 89 pg. 88 pg. 89 pg. 72 Celebrate Hispanic Heritage Month! Here are five fun ways to honor Hispanic cuisine this month—or any time of year. Make your own Stock up Whip up a Support Latinx- Pick up a new corn tortillas. on chamoy. tres leches cake. owned restaurants. cookbook. Get a tortilla The sweet-salty- Many Latin American Yelp partnered with Mi Cocina by chef press, then go to sour-spicy Mexican countries lay claim the advocacy group Rick Martínez is foodnetwork.com/ condiment tastes to this treat. Go to Momento Latino to filled with dozens of tortillas for step-by- foodnetwork.com/ create a feature that recipes inspired by step instructions. great drizzled tresleches. the regions of Mexico. over fruit. helps you search. 10 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

You always have a seat at our table. Serving up delicious. Immerse yourself in a place that both recharges and inspires. A place where every meal is an event in itself. Prepared with perfection. Served with a warm smile. Enjoy. EXPLORECHARLESTON.COM

Watch This! Food Network stars have some fun new shows in the works. BY CARINA FINN KOEPPICUS Big Bad Budget Battle Premieres Premieres Tuesday, Thursday, In Ree Drummond’s latest show, home cooks August 9, at August 11, at compete to create delicious dishes on a tight 10 p.m. ET 10 p.m. ET budget. Here are Ree’s top three tips for smart grocery shopping. It’s CompliPlated This show starring Tabitha Brown and Maneet Chauhan is all about tricky eaters: Chefs try to win them over with a single dish. Some Food Network stars are known to have their own dislikes. Can you match them to their no-gos? Ina Garten Frozen pizza FROZEN PIZZA, PATTYPAN SQUASH, SALMON, CILANTRO, WHIPPED CREAM, BELL PEPPER, SHOPPING LIST, CHICKEN AND ASSORTMENT OF CANNED FOODS: GETTY IMAGES. 1 23 Jet Tila Pattypan squash Giada De Laurentiis Salmon Assess what’s in your Always stick to your list! Buy chicken, beef and Cilantro cabinets and fridge “If you just go up and other proteins in bulk or Anne Burrell before you hit the store: down the aisles,” she family packs, then break Alex Guarnaschelli Whipped cream “You’ll waste food says, “you’ll grab things them down into individual Green bell pepper if you double up.” you may not need.” Ted Allen portions and freeze. Premieres Wednesday, Guy’s Ultimate August 31, at 9 p.m. ET Game Night Celebrity contestants duke it out over ANSWERS: Ina cilantro; Jet whipped cream; Giada green bell pepper; trivia and cooking challenges in this Anne salmon; Alex pattypan squash; Ted frozen pizza new series hosted by Guy Fieri. Get in on the action and try your own game over dinner. Play a culinary version of Pictionary (one person draws a picture of a food and everyone has 60 seconds to guess it) or, even easier, just shout out a food category (say, ice cream toppings) and let everyone take turns naming relevant items. A player is out when they can’t think of anything. Last one left gets a sundae! 12 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

YOU VIEW A CHANGE IN SEASONS AS A CHANGE IN SEASONINGS. WE’VE GOT A SNACK FOR PEOPLE LIKE YOU.

Editorial Director SVP, Group Publishing Director Maile Carpenter Patricia Haegele Creative Director Deirdre Koribanick VP, Marketing Executive Director Liz Sgroi Christine Rannazzisi-Gerstein Executive Editor Ellen Seidman Finance Director Managing Editor Robb Riedel David Rockefeller Photo Director Alice Albert Business Manager Celeste Chun Editorial Art Deputy Food Editor Art Director Advertising Teri Tsang Barrett Amy Kaffka Special Projects Editor Deputy Art Director NEW YORK TEXAS Pamela Mitchell Lou DiLorenzo Wisdom Media Executive Sales Directors Leslie Wehrmann Senior Features Editor Senior Designer Chad Carr [email protected] Carina Finn Koeppicus Libby Lang Lynn Wisdom [email protected] [email protected] Associate Features Editor Digital Imaging Specialist Kathleen Donohue WEST COAST Kelsey Hurwitz Ruth Vázquez [email protected] Executive Sales Director Mary Ellen Morelli Nancy Cooper Associate Market Editor [email protected] Belle Bakst Assistant Editor Anikah Shaokat Online Editorial Coordinator SOUTHEAST, MEXICO Michelle Baricevic & TRAVEL DIRECTOR Editorial Assistant Carol Lee McDonnell Media, Inc. Interns Kate Franke, Sophie Grand Erin McDonnell [email protected] Copy HEARST DIRECT MEDIA Copy Editor David Cobb Craig Vice President Christine L. Hall Contributors [email protected] Monica Michael Willis Account Manager Kelly Zindel [email protected] Recipe Developers Recipe Tester Jessica D’Ambrosio Published by Hearst Turn fresh corn Barrie Oringer Creative Services 300 West 57th Street into salsa, New York, NY 10019 Marketing Directors Creative Director President & Chief Executive Officer Steven R. Swartz salad and soup Cheryl Marker, Rose Tilson Michael Fielding Chairman William R. Hearst III on page 76. Executive Vice Chairman Frank A. Bennack, Jr. Marketing Director, Art Director Chief Operating Officer Mark E. Aldam Brand Strategy Fred Allen Moira Smith Hearst Magazine Media, inc. Public Relations Senior Manager, Operations President Debi Chirichella Ashley Matejov Executive Director Chief Content Officer Kate Lewis of Public Relations Chief Financial & Strategy Officer; Treasurer Regina Buckley Research Manager Nathan Christopher Senior Vice President, Consumer Revenue & Development Rob Summerhays Brian Madden Associate Marketing Manager President, Hearst Magazines International Jonathan Wright Kacey Waleski Secretary Catherine A. Bostron VP, Strategy and Business Management Rick Day Publishing Consultants Gilbert C. Maurer, Mark F. Miller Customer service GETTY IMAGES. Editorial Offices Call: 866-587-4653 300 West 57th Street Email: [email protected] New York, NY 10019 Visit: shop.thefoodnetworkmag.com/service.html foodnetwork.com/magazine Write: Customer Service Dept., Food Network Magazine PRINTED IN THE USA PO Box 6000 Harlan, IA 51593 Warner Bros. DISCOVERY Food Network Magazine’s cover price is $6.99 for all issues, and publishes monthly except Chairman and Chief Content Officer, US Networks Group Jan/Feb, Mar/Apr, May/Jun and Jul/Aug and when future combined issues are published that Kathleen Finch count as two issues as indicated on the issue’s cover. Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. President, Home & Food Content and Streaming Jane Latman “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved. 14 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022



editor’s letter Taking Cover if you look back at all the September covers of this magazine, about half of formula for it, or explained them show some variation of corn, basil how to get that bright green, and tomatoes. Every summer when we’re fresh-tasting, restaurant-style planning this cover, we end up right back in pesto at home. The answer’s the same place, trying to figure out if putting corn, basil and tomatoes on a different shape tomatoes in here too, including an argument of pasta or tart counts as a new idea. And for leaving sweet summer corn raw (try it, then we talk ourselves into it, arguing that we it’s life-changing!) and an amazing batch don’t question putting a turkey on the cover of tomato recipes that Alex Guarnaschelli every November, so why should we question created after hitting her local farmers’ markets. putting the farmers’ market trifecta on there every September? Lest you think we do all of our shopping at quaint little farm stands, we’ve returned These three things are all we want to eat this year with our third-annual Supermarket right now, in part because we don’t even Awards (page 25), and it’s full of fun grocery have to cook them. I’d love to just slice up store finds: Snickerdoodle Pop-Tarts, heirloom tomatoes and serve them with some gargantuan Cheez-Its, Dolly Parton cake crusty bread and burrata for dinner every mix—the stuff I like to eat when I’ve had my night. (As it happens, I married someone who hates tomatoes, and he passed the rare, keeping a well-rounded, balanced diet. terrible trait on to our children, so I’ve been robbed of this end-of-summer pleasure!) Maile Carpenter Editorial Director We did manage to break with tradition this year and give just one of our favorite summer @maile__fnmag ingredients, basil, the starring role on the cover. Our test kitchen chefs have whipped up pesto many times over the years, but we’ve never really broken down the perfect PORTRAIT: TRAVIS HUGGETT. 16 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

Slider Sunday. EVERY. SINGLE. SUNDAY. Grab your slider buns in the bakery or deli section!

calendar September SUN mon TUE WED THU FRI SAT 5 10 SUNFLOWER, PAINTBRUSH AND PUMPKIN: GETTY IMAGES. CHAMPAGNE: BURCU AVSAR. POTATO SALAD: DAVID MALOSH. WATERMELON FRIES AND CROSTINI: RYAN DAUSCH. ROOT BEER FLOAT: JAMES WOJCIK. ZUCCHINI: CON POULOS. PORTRAIT OF REE AND LADD DRUMMOND: BUFF STRICKLAND. PEPPERONI AND CHEESE SCRAMBLED EGGS: LISA SHIN. GREEN SALAD: RALPH SMITH. Say cheers to Day! Potato National Hispanic the city of stars Heritage Month with champagne before you starts today. and a starfruit dress them. Check out some garnish! of our favorite Hispanic-owned 12 food brands at foodnetwork.com/ Put out fancy hispanicheritage. Honor the 22 by making 30 dessert on page 48. 18 25 Get ready for the Sunday scaries! Tune in to the new season of Halloween Wars tonight at 9 p.m. ET. 18 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

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Drink More WaterChMoafloltenhntehge 3 Ways to Up Your Intake Eat It! These fruits and vegetables are primarily made of water. How Much 7% water 5% water 3% water Water Do I 1% water 1% water 1% water Really Need? Freeze It! Infuse It! ROMAINE LETTUCE: ALAMY. WATER BOTTLE AND CELERY STICKS: JEFFREY WESTBROOK. That depends. According SPINACH, WATERMELON, STRAWBERRIES, LEMON SLICE AND GLASS OF SELTZER: GETTY IMAGES. to the National Academy Take spa water to the next level Slice fruits and veggies and of Medicine, most women with flavored ice. Place a small piece drop them into a jug of water. should drink 2.7 liters a day and men should aim for of fruit or a few herb leaves in an Try cucumber slices or a 3.7 liters (almost a gallon), ice cube tray, fill with water and mix of citrus wedges; toss in but the amount varies based freeze. It’s easy but guaranteed on how active you are and the ginger or fresh herbs to impress your guests. for even more flavor. temperature each day. You don’t need to consume all of it in liquid form—about 20 percent comes from food. Check out the tasty thirst-quenchers at right. Does Seltzer Count? BY NORA HORVATH 20 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

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PHOTO: RALPH SMITH; FOOD STYLING: ROSCOE BETSILL; PROP STYLIST: PAIGE HICKS. in the know All Aboard It’s not easy to create a meat and cheese board without any meat or cheese— but this charcuterie arrangement is completely vegan! The faux-meat options go far beyond burgers and nuggets these days, so you can build a party platter that looks and tastes like the real deal. Try some of these newcomers. —Carol Lee SPREADS: TREELINE DAIRY-FREE GARLIC & BASIL GOAT CHEESE AND MIYOKO’S CREAMERY DOUBLE CREAM CLASSIC CHIVE CASHEW MILK CHEESE. MEATS: PRIME ROOTS GOLDEN ROAST KOJI TURKEY, PIZZERIA-STYLE KOJI PEPPERONI AND KOJI SALAMI; FIELD ROAST SMOKED TOMATO PLANT-BASED DELI SLICES. CHEESES: GOOD PLANET SMOKED GOUDA WHEEL AND SMOKED CHEDDAR WHEEL. 23SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

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Cutest New Instant Best New Drinks for Noodles A-Sha Hello Kitty Froot Loops Cinnamon Toast Crunch Dry Noodles Cereal-Flavored Milk Hot Cinnamilk The packets feature the This low-fat milk from Swiss Miss’s new drink mix beloved Sanrio crew and Nestlé tastes like the has all the appeal of the sauces like Friendly Scallion delicious kind left in a bowl of the citrusy cereal. cinnamon cereal—and you and Sesame Boss. get marshmallows too. Best New Best New Spinoff Heinz Dip & Crunch California Olive After you dunk your burger Ranch Sauces in the tangy-sweet secret sauce, you dip it into the An award-winning bits of crunchy potato for extra-virgin olive oil an extra-crispy bite. is the secret behind these condiments. Best New Ways to Have Dessert for Breakfast Eggo Thick & Fluffy Strawberry Snickerdoodle Tiramisu Waffles Milkshake Pop-Tarts Frosted Flakes These chocolate- and An old favorite toaster coffee-flavored waffles This fruity twist on the pastry and a classic have deeper pockets cinnamon cookie to hold more syrup. beloved cereal turns have become one. your milk bright pink. Best New Most Nostalgic THIS PAGE. CHOCOLATE MILK: GETTY IMAGES. Celebrity Launch New Coffee Accessory Dolly Parton Cake Mixes Rice Krispies Treats Dolly worked Coffee Mate with Duncan Hines to turn If you were into her passion for Rice Krispies Treats Southern baking as a kid, you can into coconut get a little taste of and banana them in your cup cakes for all. of joe with this new creamer.

Biggest New Cheesy Snacks in the know mega! Cheez-It Puff’d Most Noteworthy Goldfish Mega Bites This year the squares are all These super-size puffed up, so you smiley snacks are can get your salty, 50 percent bigger cheesy fix with than the regular ones. some extra crunch. Friendliest New Best New Pancake Mix Excuse to Eat Partake Confetti DiGiorno Breakfast Spero Pepita Egg Pancake and Waffle MIx Croissant Crust Pizza You can make omelets, This gluten- and dairy-free The pizza maker’s new quiches, waffles and more with mix is a breakfast version pourable “eggs” created from of the company’s popular breakfast pies have ground pumpkin seeds. birthday-cake cookies. irresistibly flaky crusts. The Very Good Butchers Best New Take Best New A Cut Above Pork on Cacio e Pepe Portable Protein Navy beans and pea protein Trader Joe’s Applegate play starring roles in this Cacio e Pepe Organics Genoa plant-based “meat.” Puffs Salami Bites The favorite cheesy These little bites are Italian pasta dish great for on-the-go is just as delicious snacking or as part of in snack form. a charcuterie board. Planters Dry Roasted Good & Gather Miyoko’s Creamery Sweet & Spicy Peanuts Thai Sweet Chili Vegan Pizza Mozzarella Dried red chile peppers, Pistachios Try the first-of-its-kind salt and just a touch of liquid mozzarella (it’s honey give these peanuts Devotees of the Thai cashew-based) on your pizza. an irresistible kick of sweet heat. dipping sauce will be 27SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE all over these seasoned in-shell pistachios.

in the know SUPER SUPERMARKETS SweetestThe NEWSTUFFINThe You can do a lot more than grocery shopping at these standout stores. The famous chocolate has Two gelato or sorbet flavors Bubbies Plant-Based Best Market for a made its way into pints in are better than one, like this Mochi Ice Cream Mini Makeover seven decadent flavors. strawberry-margarita combo. These chewy bites are made Mitsuwa Marketplace, Chicago; Edgewater, NJ with oat milk ice cream. Shoppers at the Japanese megastore can head to an Retired in 2007, this These pints are an ode to Breyers adjacent salon for cuts, Irish cream–coffee delight has all the old favorites: Zebra Taste of America color and straightening. returned by popular demand. Cakes, Swiss Rolls and more. Berry cobbler and Best Place to Rock Out banana split ice creams While You Shop nod to classic desserts. H-E-B, Texas This cult-favorite chain takes its music seriously—local musicians, a mariachi band and even an opera company have performed here. Best Spot for Animal Lovers Stew Leonard’s, Yonkers, NY; Danbury and Norwalk, CT When Stew Sr. bought land for his business from a farmer’s widow, he promised to give her sheep a home. He has since added goats, ducks and chickens. City Sweets Collection This Whole Foods Market Turkey Hill Best Place to crowd-sourced flavor Dipped Duos Shop with Friends New flavors are inspired beat out three others. by iconic treats from cities These new combos feature Lowes Foods, Simpsonville, SC two original flavors swirled across the country. and dipped in milk chocolate. There’s an in-store brewpub here, The Cavern, where you can order small-batch craft beer—and drink while you shop! This hybrid has the creamy with fruit and juice, come Sandwiches Best Store for Aspiring Chefs PHOTOS: PHILIP FRIEDMAN. texture of gelato and good- in raspberry, strawberry for-you probiotics of yogurt. Fans of the cookie can Kings, Short Hills, NJ and mango. now indulge in a jumbo This market features a cooking frozen version. studio with chefs who teach cast-iron cooking, macaron making and other culinary skills. 28 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

A to Creminelli Prosciutto “No picnic is complete without These are the groceries our editors grab every time. prosciutto. It’s great on its own or in combination with cheese and fig jam if you’re feeling fancy.” —Carol Lee, Editorial Assistant Grillo’s Pickle de Gallo James Keiller & Son “I’m obsessed with anything pickled. With this Dundee Orange Marmalade delicious pickle de gallo, I can get my fix “My favorite even when I’m eating chips and salsa!” breakfast treat: —Robb Riedel, Managing Editor orange marmalade on a homemade scone. Huy Fong Sambal Oelek Dave’s Killer Bread I’ve also been known “This chili paste is great 21 Whole Grains and Seeds as a condiment and as an “There’s a bona fide sweetness to make a mean ingredient. I add a heaping roast chicken with a spoonful to noodles and to this bread, so it’s my top marmalade glaze.” choice for toast. A swipe of —Pamela Mitchell, rice dishes and use it butter and a sprinkle of flaky Special Projects Editor as a base for sauces, salt takes it to the next level.” vinaigrettes and glazes.” Eggland’s Best Eggs —Teri Tsang Barrett, “Our family may not agree on how we like our —Anikah Shaokat, Deputy Food Editor Assistant Food Editor eggs (Team Scrambled! Team Over-Easy! Team Omelet!) but we unanimously Ghirardelli 60% Cacao Bittersweet Baking Chips can’t live without them, and we go through “These dark chocolate chips are several cartons a week.” extra large, so they’re perfect for jumbo cookies! They’re also —Ellen Seidman, Executive Editor excellent trail mix material: I like a ratio of 90 percent chocolate Magnum Ice Cream Bars chips and 10 percent nuts.” “I always want something —Liz Sgroi, Executive Director sweet after lunch and dinner. The double caramel and Pillsbury Original Crescent Rolls Hellmann’s/Best Foods “The very first thing I learned to cook was a Reuben Spicy Mayonnaise cookie-flavored pops ring made with crescent roll dough, and I kept riffing Dressing are my new go-tos.” and experimenting from there. This dough is the “I love spicy mayo—it’s —Belle Bakst, perfect base ingredient for easy, creative meals.” great on so many things! Associate Market Editor —Carina Finn Koeppicus, Senior Features Editor I’ll put it on a sandwich, 29SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE dip fries in it or drizzle it on sushi.” —Kate Trombly O’Brien, Food Editor

in the know 3 Which steak is the biggest splurge? A. Rib-eye D. Skirt E. Porterhouse B. Filet mignon C. American Wagyu strip NAME THAT 4 How much does a case of two dozen PRICE 16.9-ounce How savvy are you about the cost of groceries? Take this quiz to find out.* bottles of Dasani BY MONICA MICHAEL WILLIS water cost? 1 Rank these nuts from least to most expensive. A. $5.99 C. $10.49 B. $8.99 D. $12 5 Match these dairy-aisle Almonds Pine nuts Pecan halves Horizon Organic $5.79 Vitamin D Whole Milk (half gallon) Land O’Lakes $3.99 Butter (1 pound) Peanuts Walnut halves Cashews Daisy Sour Cream $2.69 (8 ounces) 2 Cheerios reigned as America’s favorite cereal for decades until Chobani Honey Nut Cheerios took the Strawberry Greek Yogurt (4-count) top spot in 2009. How much is a $4.99 10.8-ounce box? A. $2.49 B. $3.69 C. $4.19 D. $6.49 Sargento Sharp Cheddar *Prices listed in the quiz were current as of press time. Slices (8 ounces) $5.29 34 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

6 What costs more: 7 How much SCORE SHEET 8 ounces of shredded does an ounce of Give yourself one point parmesan or an saffron cost? for each correct answer. 8-ounce wedge of aged parmesan? A. $5 C. $55 1. Peanuts, almonds, walnut halves, B. $25 D. $105 cashews, pecan halves, pine nuts A. Shredded 2. C America’s go-to breakfast is also B. Wedge gluten-free! BAG WITH GROCERIES, ALMONDS, WALNUTS, CASHEWS, PINE NUTS, PEANUTS, PECANS, STEAK, CHOBANI YOGURT, HORMEL REAL BACON BITS, DASANI WATER, SALAD, OLIVE OIL, SHREDDED 8 Which of these salad toppers 3. C A pound of American Wagyu strip runs PARMESAN, PARMESAN WEDGE AND BOWL OF MAC AND CHEESE: GETTY IMAGES. SAFFRON: MARKO METZINGER. HORIZON MILK: JON PATERSON. SARGENTO CHEESE SLICES AND DAISY is the priciest per ounce? SOUR CREAM: ALAMY. HONEY NUT CHEERIOS: SHUTTERSTOCK. about $80, but it’s a steal compared with A. Athenos D. Kind Roasted even more marbled Japanese Wagyu, which Crumbled Salted Pumpkin sells for about $150 a pound. Traditional Feta Seeds 4. A Americans spent almost $40 billion B. Hormel Real E. Olive Garden Bacon Bits Signature Recipe on bottled water last year! Garlic & Romano C. Ocean Spray Croutons 5. (one point each) Horizon Organic Original Craisins Vitamin D Whole Milk, $4.99; Land O’Lakes 9 About 1 million boxes of 10 Rank these oils Butter, $5.79; Daisy Sour Cream, $2.69; Kraft Macaroni & Cheese from least to most Chobani Strawberry Greek Yogurt, $5.29; Sargento Sharp Cheddar Slices, $3.99 are sold in the US every expensive. 6. A Shredded generally costs 20 to day. How much does a 40 cents more per ounce than wedges box typically cost? of parmesan at the supermarket. A. 75 cents 7. C Luckily, a little saffron goes a long way. B. $1.25 8. B Bacon bits come in at $1 per ounce; C. $2.49 croutons are the least expensive. D. $3.49 9. B When Kraft debuted the product in 1937 during the Great Depression, a box sold for 19 cents! 10. Vegetable oil, corn oil, extra-virgin olive oil, walnut oil, avocado oil HOW DID YOU DO? 0 TO 5 POINTS CASUAL SHOPPER Boost your grocery store IQ by checking out the best new products on the shelf on page 25. 6 TO 10 POINTS SMART SHOPPER Nice job! Put your purchases to good use: Try one of the easy weeknight dinners on page 55. 11 TO 14 POINTS PRO SHOPPER You’re at the top of your game— celebrate with the chocolate cherry galette on page 50. 35SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

CREATE YOUR ULTIMATE OUTDOOR KITCHEN Frontgate × Michael Symon Frontgate has launched its new Outdoor Kitchen Collection with the help of Food Network’s Chef Michael Symon. Chef Symon will share exclusive content throughout the season including commentary, tips and recipes to help you step outside in style. Learn more and shop the collection

PHOTO: RALPH SMITH; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: PAIGE HICKS. fun cooking Slush Fun Take a cue from Molly Yeh and turn Manischewitz wine into slushies for Rosh Hashanah! Puree 2 cups frozen mixed berries and 1 cup each ice and Manischewitz (or other sweet red wine) in a high-speed blender until smooth. Pour into chilled glasses, drizzle in a little sweetened condensed coconut milk and top with a few frozen berries. These frosty drinks are special enough for a holiday— but easy enough to make anytime. —Anikah Shaokat 37SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

™͍ʫʫƚ̝ Brandied Strawberries Make the most of the season’s best produce— These boozy berries are the perfect topping no canning required. for a grown-up ice cream sundae. Marinated Peppers Add some of these oil-packed veggies to an antipasto plate or serve them on a sandwich. RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN, PHOTOS: KATE SEARS; STEVE JACKSON AND JACKIE JI YOON PARK FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS.

Cucumber fun Kimchi cooking This garlicky kimchi Zucchini is made with cucumbers Butter instead of the usual Keep a jar of this spread cabbage. It’s great in the fridge and toss it with pasta for an instant on a burger! sauce. You can also Peach smear it on toast. Chutney Try this sweet-and- tangy relish with grilled pork or chicken, or add some to a cheese board. 39SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

fun cooking ACTIVE: 20 min l TOTAL: 4 hr PEACH ACTIVE: 15 min l CHUTNEY MAKES: about 1½ cups MAKES: about 2 cups ACTIVE: 30 min 2 3 and/or orange) 1 sliced ½ inch thick (4 to 5 medium) 3 Kosher salt ¼ cup plus 1 tablespoon extra-virgin olive oil ½ cup sugar 1½ teaspoons sugar 1 tablespoon red wine vinegar ½ cup apple cider vinegar 6 cloves garlic 2 sprigs fresh oregano ½ small red onion, chopped 1 ½-inch piece fresh ginger, peeled 6 leaves fresh basil ¼ cup golden raisins 4 teaspoons gochugaru 1 clove garlic, very thinly sliced 1 tablespoon finely grated 4 teaspoons fish sauce Kosher salt 1 tablespoon apple cider vinegar fresh ginger 1. Preheat the oven to 450˚. Put the peppers on 2 wide strips lemon zest 1. Put the cucumbers in a large heatproof bowl. a parchment-lined baking sheet and drizzle with 1 cinnamon stick In a saucepan, whisk together 1 tablespoon salt 1 tablespoon olive oil. Roast until the skins are Kosher salt and 2 cups water; bring to a boil over medium- charred in spots and the peppers are tender, high heat, then pour over the cucumbers and let 20 to 30 minutes (the Italian peppers may 1. Bring a medium saucepan of sit 5 minutes. Drain and rinse under cold water, be done before the bell peppers). Remove the water to a boil and fill a large then return the cucumbers to the bowl. Toss with peppers to a large bowl and cover tightly with bowl with ice water. Cut a small 1 teaspoon each salt and sugar; let sit 30 minutes. plastic wrap. Let the peppers steam so the skins X in the base of each peach using 2. Meanwhile, pulse the garlic, ginger and loosen, at least 20 minutes. a paring knife, then add to the 2 tablespoons water in a mini food processor 2. Carefully peel the skins off the peppers, boiling water and cook just long until finely chopped, scraping down the sides. scraping away any stuck bits using a paring enough to loosen the skins, Transfer to a bowl and stir in the gochugaru, fish knife. Lay the peppers flat on a cutting board 20 to 30 seconds. Remove with sauce, vinegar and remaining ½ teaspoon sugar. and tear them open like a book; remove the a slotted spoon and immediately 3. Drain and rinse the cucumbers. Blot dry, then stems and scrape away the seeds, then tear plunge into the ice water. Remove toss with the sauce. Transfer to a medium jar; the peppers into long strips, about 1½ inches and peel off the skins, using let sit 4 to 6 hours at room temperature. Store wide. Transfer the strips to a medium bowl. a paring knife as needed. Pat 3. Add the remaining ¼ cup olive oil, the vinegar, dry, then chop the peaches into ZUCCHINI BUTTER oregano, basil, garlic and a big pinch of salt to ¼-inch pieces, discarding the pits. the peppers; toss. Transfer to a small jar and 2. Combine the sugar, vinegar, ACTIVE: 30 min l refrigerate at least 3 hours or up to 1 week. red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of MAKES: about 1½ cups BRANDIED salt and 2 tablespoons water in a STRAWBERRIES medium saucepan over medium 2 pounds zucchini heat. Bring to a simmer and cook, (3 large or 4 medium) ACTIVE: 10 min stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in 3 tablespoons unsalted butter MAKES: about 4 cups the peaches and return to a 1 tablespoon extra-virgin olive oil simmer. Reduce the heat to low; 1 shallot, finely chopped ¾ cup sugar cook, stirring occasionally, until 3 sprigs fresh thyme 4 wide strips orange zest the peaches are tender but still Kosher salt and freshly ground pepper 4 wide strips lemon zest hold their shape and the liquid is ½ teaspoon finely grated lemon zest 1 pound strawberries, hulled and halved or syrupy, 30 to 35 minutes. If the chutney seems dry, add more 1. Grate the zucchini on the large holes of a box quartered if large water, 1 teaspoon at a time. grater into a colander set over a bowl. Squeeze ½ cup brandy 3. Let the chutney cool, then the zucchini to remove the excess liquid. transfer to a small jar and 2. Heat the butter and olive oil in a skillet over 1. Combine the sugar, orange and lemon zest refrigerate at least 4 hours or medium heat. Add the shallot; cook, stirring, and ¾ cup water in a medium saucepan over up to 2 weeks. until softened, 2 to 3 minutes. Add the zucchini, medium heat. Bring to a simmer and cook thyme, 1 teaspoon salt and a few grinds of 5 minutes, stirring to dissolve the sugar. pepper; cook, stirring occasionally, until the 2. Remove from the heat and stir in the zucchini is very tender and almost paste-like strawberries and brandy; let cool to room but not browned, 35 to 40 minutes, mashing it temperature, 1 to 2 hours. Ladle the strawberries with a fork in the last 5 minutes. If the zucchini and syrup into a large jar (or multiple smaller starts sticking, stir in a splash of water; reduce jars) and refrigerate at least 24 hours or up to the heat as needed to prevent browning. 2 months. 3. Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week. 40 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022





fun cooking THE Magic OF PHOTOS: DAVID MALOSH It’s time to look beyond FOOD STYLING: SIMON ANDREWS; old standbys: There are PROP STYLING: PAIGE HICKS. other fish in the sea! tuna fish sandwiches aren’t exactly trendy fare, but a new wave of tinned fish has arrived—and suddenly seafood in a can is cool again. The options are next-level: mussels in a smoky fennel tomato sauce, salmon with Sichuan chili crisp, lemon-caper mackerel—packaged in beautifully designed tins like little gifts to seafood lovers everywhere. Shelf-stable fish has been around for more than a century, but now it has a new fan base thanks to companies like Scout and Fishwife, which launched in 2020. More stores are stocking fun options, and sales have soared over the past year. Snack right from the can, or dive into these recipes from our test kitchen. —Anikah Shaokat 43SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

fun cooking Octopus POTATO-CHORIZO-OCTOPUS SKEWERS Cook ½ cup sherry vinegar, 1 tablespoon honey, 1 bay leaf and a pinch of salt in a small saucepan until syrupy, 5 to 7 minutes. Cook baby potatoes in boiling water until tender, 12 to 15 minutes; toss with olive oil and salt. Warm sliced Spanish chorizo in a small skillet until crisp. Thread the chorizo and potatoes onto skewers, We used: We used: Trout CRACKERS WITH SMOKED TROUT Thinly slice 1 red onion; toss with 3 tablespoons white We used: Fishwife Smoked Rainbow Trout