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Peach-Orange Sherry Granitas What You’ll Need A 15-inch paella pan is essential for making this dish. The wide flat base allows the liquid to evaporate quickly so a crust will form on the bottom. Tapas Platter with Blistered Shishitos and Garlic Mushrooms PHOTOS: RALPH SMITH. FOOD STYLING: ROSCOE BETSILL. PROP STYLING: PAIGE HICKS.

ACTIVE: 1 hr 40 min l TOTAL: 1 hr 40 min l 2 lemons 3. 4½ cups low-sodium chicken broth 4. 2½ teaspoons saffron threads 5. ¾ pound large shrimp (shells on) Kosher salt and freshly ground pepper 1 red bell pepper, chopped 1 onion, chopped 3 plum tomatoes, seeded and chopped 4 cloves garlic 2 pounds chicken drumsticks (about 10), patted dry 2 tablespoons extra-virgin olive oil ½ teaspoon smoked paprika 7 ounces dried Spanish chorizo, thinly sliced ⅓ cup dry white wine 2¼ cups Bomba rice 1 cup pitted green olives, halved ½ cup frozen peas, thawed ½ pound small mussels, scrubbed and debearded ¾ cup fresh parsley, finely chopped 1. Preheat a grill to medium on one side about 10 minutes. Add the wine and cook shrimp and chicken are cooked through and medium high on the other side. If using until the liquid is evaporated, 3 to 4 more and the mussels have opened, 10 to charcoal, stack the briquettes so they are minutes. Add the rice and a big pinch of 20 more minutes (discard any mussels layered at least halfway up to the grates. salt; stir to combine and toast lightly, 1 to that do not open). 2. Remove 4 wide strips of zest from the 2 minutes. Add the strained broth and stir 7. Remove the paella from the grill and lemons, then cut the lemons in half and to combine. Close the grill and cook without top with the parsley. Serve with the grilled set aside. Combine the chicken broth, stirring, rotating the pan 180 degrees lemon halves. lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the A Brief History of Paella Paella is often considered Spain’s signature dish— absorbs tons of liquid and flavor but doesn’t turn to and it has deep roots. The version we eat today was mush. And of course you need the right pan—paella created in the 1800s by farm workers in the eastern is named after the wide flat pan used to make the province of Valencia, Spain; the laborers would dish. Although there are endless debates over what cook the rice over an open fire for lunch. If you want constitutes a paella, one thing is for sure: Once the real-deal paella, you need the right rice: Bomba rice begins to cook, you shouldn’t stir it—a crisp is the short-grain Spanish rice used for paella. It browned crust, also known as socarrat, is the goal. 96 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

HOW TO BUILD A TAPAS PLATTER Put together a mix of store-bought and homemade snacks: Start with Spanish favorites like manchego or mahón cheese, membrillo (quince paste), marcona almonds, olives, and melon wedges wrapped with serrano ham. Then round out the platter with the shishito peppers and garlic mushrooms below. BLISTERED SHISHITOS ACTIVE: 10 min l TOTAL: 10 min l SERVES: 6 to 8 8 ounces shishito peppers, rinsed and 1. Heat a large cast-iron skillet over patted completely dry high heat. Toss the shishitos with the vegetable oil. 1 tablespoon vegetable oil 2. Add the shishitos to the skillet in one Flaky salt and lemon juice, for sprinkling layer. Set a second skillet on top to weigh down the peppers; cook until blistered, about 2 minutes. Toss, then continue cooking with the skillet on top until blistered and slightly wilted, 2 to 3 minutes. Sprinkle with flaky salt and lemon juice. GARLIC MUSHROOMS ACTIVE: 20 min l TOTAL: 20 min l SERVES: 6 to 8 ¼ cup plus 2 tablespoons extra-virgin 1. Heat ¼ cup olive oil in a large skillet over olive oil medium-high heat. Add the mushrooms and 1½ teaspoons salt; cook until softened, 1¼ pounds button mushrooms, halved 6 to 8 minutes. Stir in the remaining Kosher salt 2 tablespoons olive oil, the garlic, chile and 8 cloves garlic, sliced paprika and cook over medium heat until 1 whole small dried chile pepper the garlic softens, 1 to 2 minutes. ¾ teaspoon smoked paprika 2. Add the sherry and lemon juice to the ½ cup dry sherry pan; cook until the mushrooms are tender, 2 tablespoons fresh lemon juice 2 to 3 minutes. Sprinkle with the parsley. 2 tablespoons chopped fresh parsley l TOTAL: 5 hr 25 min l SERVES: 6 to 8 cup sugar 1. Bring the sugar, ½ cup water and the wide strips orange zest, plus orange and lemon zest to a simmer in a 2 tablespoons orange juice saucepan, stirring until the sugar dissolves. wide strips lemon zest, plus Let cool, then strain into a blender. Add the 2 tablespoons lemon juice peaches and orange and lemon juice. Blend pounds peaches, pitted and until very smooth. chopped (about 4 cups) 2. Pour into a 9-by-13-inch baking dish and cup manzanilla sherry stir in the sherry. Freeze until beginning to Peach and/or orange slices, for garnish harden, 2 to 3 hours, then scrape with a fork. Continue to freeze, scraping occasionally, until frozen, about 3 more hours. Serve garnished with peach and/or orange slices. 97SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

Ha y HourppAChef’s Entertain like a pro: Eric Adjepong shares his go-to recipes for cocktails and apps. as a chef, a dad and the host of Alex vs America, Eric Adjepong has a busy schedule, so he favors low-effort, high-impact entertaining. “I like to keep things simple but add in at least one surprising element, or something memorable,” he says. He uses a few tricks to make this spread feel special: big ice cubes in the drinks, a vincotto drizzle on the flatbread and crispy fried garlic on the to put together. —Carina Finn Koeppicus Grilled Flatbread with Crispy Prosciutto, Ricotta and Vincotto

“I always go with two batches of drinks, one spiked, one plain Jane, so my guests can be in control. ” Country Grammar Mocktails FOOD PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAIGE HICKS. Crispy Baked Wings with Berbere Honey Glaze and Fried Garlic 99SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

GRILLED FLATBREAD WITH CRISPY PROSCIUTTO, RICOTTA AND VINCOTTO ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 1 cup olive oil to a paper towel–lined plate and remove 4 ounces thinly sliced prosciutto 1 store-bought flatbread with the prosciutto oil on both sides. 2. (about 5 by 10 inches) until golden brown and toasted, 1 to 12 ounces fresh whole-milk from the grill and let cool 1 minute. ricotta cheese (about 1½ cups) 3. Using a spatula, spread the ricotta all Flaky sea salt 2 tablespoons amber honey along the edge. Sprinkle lightly with 3 tablespoons vincotto sea salt. Microwave the honey for 5 to Chopped fresh chives, for garnish with the crispy prosciutto. Drizzle with 1. Preheat a grill to medium high. Meanwhile, some vincotto and top with chives. Cut heat the olive oil in a medium skillet over into pieces. medium-high heat. Add the prosciutto and cook, turning, until crispy and brick red in color, 3 to 4 minutes. Remove the prosciutto CRISPY BAKED WINGS WITH COUNTRY GRAMMAR BERBERE HONEY GLAZE MOCKTAILS AND FRIED GARLIC ACTIVE: 5 min l TOTAL: 5 min l MAKES: 1 ACTIVE: 15 min l TOTAL: 1 hr l SERVES: 4 to 6 3 ounces fresh grapefruit juice 3 ounces cranberry juice 2 pounds chicken wings, separated 2. Meanwhile, make the fried garlic: Smash 1 ounce simple syrup into flats and drumettes each clove of garlic, then peel and finely 1 ounce soda water chop. Add the vegetable oil and garlic to Lime wedge, for garnish 2 teaspoons baking powder a small skillet. Turn the heat to medium 1. Combine the grapefruit and cranberry 1 tablespoon garlic powder and cook until the garlic is lightly golden, juice and the simple syrup in a shaker with 2 teaspoons paprika 3 to 4 minutes. Remove the skillet from the ice and shake well. 2 teaspoons ground coriander heat and continue to cook until the garlic 2. Strain into a glass with ice; top with the Kosher salt is completely golden, 1 more minute. Strain soda water and garnish with a lime wedge. 15 cloves garlic through a fine-mesh sieve; remove the 2 tablespoons vegetable oil garlic to a paper towel–lined plate to cool. To turn these 2 tablespoons apple cider vinegar 3. Make the berbere honey glaze: In a into cocktails, small pot over medium-low heat, warm the add 2 ounces gin or white wine vinegar vinegar and honey until the honey is loose to each drink. ¾ cup honey and less viscous. Whisk in the berbere and 2 tablespoons berbere spice blend cook over low heat until evenly distributed Chopped fresh chives, for garnish and heated through, about 2 minutes. 4. Toss the wings with the glaze and fried 1. Preheat the oven to 450˚. Pat the wings garlic before serving. Top with chives. very dry with paper towels and place in a large bowl. Stir together the baking powder, garlic powder, paprika, coriander and 1 tablespoon salt in a small bowl. Sprinkle the mixture over the wings and toss well to coat. Arrange the wings, fatty-side down, in a single layer on a foil-lined rimmed baking sheet. Bake 30 minutes, then turn the wings over and bake until golden brown and crispy, 15 to 20 more minutes. Remove the baking sheet from the oven. Drain the wings on paper towels and allow to cool for 5 minutes. 100 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

PROMOTION PROMOTION @foodnetmagpromo @foodnetworkmag FOOD NETWORK MAGAZINE’S Whip up a Giant Cinnamon Roll FOOD NETWORK™ 10-PC. with just one ingredient—a can of HARD-ANODIZED NONSTICK GET A TASTE OF Pillsbury Grands! Cinnamon Rolls. BALTIMORE So easy, even little hands can help. COOKWARE SET Find more recipes and inspiration at Steamed crabs are a must! Beyond the Busy fall schedules make for fresh seafood, Baltimore’s culinary hungry families. Serve up meals scene is like a trip around the world. that satisfy everyone's cravings with this stackable cookware set. Try Basque-inspired pintxos, Taiwanese Its nonstick surface and durable curry fried chicken, Venezuelan construction make cooking and arepas, plus so much more. cleaning up a breeze. HEIGHTEN Delicious recipes, simple FOOD NETWORK™ 5-QT. YOUR SENSES style tips, exclusive updates ENAMELED CAST-IRON and more from Food Network Take a break from your daily grind and DUTCH OVEN become one with the great outdoors. star Ree Drummond. Scenic byways, a 78-foot cascading Fall in love with this sturdy, stylish waterfall, and picturesque mountain cast-iron Dutch oven. Use it to cook trails in National and State Parks up light but hearty soups, stews are waiting to be conquered. and other easy one-pot meals for your family to enjoy all season long. A TASTE OF Get set for fall. HARFORD COUNTY– Shop the full collection at MARYLAND Taste your way along Harford’s culinary trails, such as the Snowball Trail, Ice Cream Trail, and Libations Trail. Explore Harford’s diverse restaurant o erings, locally sourced ingredients and fresh seafood, with waterfront dining. Plan your culinary escape by downloading a free restaurant and visitors guide at ENJOY CHESAPEAKE BAY CUISINE Experience the bounty of the Chesapeake Bay. Enjoy the sweet meat of blue crabs, rockfish, or oysters. Your mouthwatering journey starts in Kent County, MD. Get your FREE Visitor Guide to plan a trip. #VisitKentCounty. MARYLAND IS OPEN FOR YOU From catching up over steamed crabs to seeking culinary adventure on the Crab & Oyster Trail, Maryland is open for making every dining experience an opportunity for connection. Be open for an overnight trip. Check out Food Network Magazine’s one-stop resource for the latest scoop on featured travel destinations, resorts, cruises and more! TRAVEL.FOODNETMAG.COM

the new BBaannaannaa SSpplliitt We turned the ice cream parlor classic into a dreamy meringue dessert. BANANA SPLIT PAVLOVA ACTIVE: 45 min l TOTAL: 5½ hr l SERVES: 8 FOR THE MERINGUE 5 large egg whites, at room temperature ¼ teaspoon cream of tartar ⅛ teaspoon salt 1¼ cups superfine sugar 1½ teaspoons cornstarch ½ teaspoon pure vanilla extract ½ teaspoon distilled white vinegar FOR THE TOPPINGS ¾ cup chopped strawberries ¾ cup chopped fresh pineapple 2 teaspoons superfine sugar ½ cup cold heavy cream 2 to 3 cups vanilla, chocolate and strawberry ice cream 1 banana, thinly sliced ¼ cup hot fudge sauce, warmed Maraschino cherries and chopped peanuts, for topping 1. Make the meringue: Preheat the oven to 275˚. Trace indentation in the center for the toppings, PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; a 9-inch circle on a sheet of parchment paper, then then use an offset spatula or the back of a PROP STYLING: CHRISTINA LANE. flip it over and use it to line a baking sheet (you should spoon to make swoops in the meringue. Place be able to see the circle through the paper). in the oven on the middle rack, then immediately 2. Combine the egg whites, cream of tartar and salt in a large reduce the temperature to 225˚. Bake until crisp and dry, bowl and beat with a mixer on medium speed until soft peaks about 2½ hours (do not open the oven during baking); form, 2 to 4 minutes. With the mixer still on, gradually sprinkle the meringue should still be white or a very pale cream color. in the sugar (about 1 tablespoon at a time), beating 20 to Turn off the oven and let the meringue cool completely 30 seconds between additions to be sure the sugar dissolves in the oven, 2 to 3 hours. completely. After the sugar is incorporated, continue to beat 4. Make the toppings: Toss the strawberries and pineapple in on medium speed until the meringue is very thick, shiny, stiff separate small bowls with 1 teaspoon sugar each; let stand and totally smooth, 5 to 10 more minutes (check occasionally 15 to 20 minutes until juicy. In a medium bowl, whisk by rubbing a bit between your fingers to feel for any sugar the heavy cream until stiff peaks form. Carefully peel the granules). Add the cornstarch, vanilla and vinegar and beat meringue off the parchment and place on a platter. Top with to just combine, 20 to 30 more seconds. small scoops of ice cream, nestling the banana slices between 3. Mound the meringue in the middle of the traced circle on the scoops. Top with the whipped cream, strawberries, the baking sheet and spread into a 9-inch round. Make a slight pineapple, hot fudge, cherries and peanuts. RECIPE BY MELISSA GAMAN 102 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

©2020 Tyson Foods, Inc.


FOR Food News KIDS BY CAROL LEE What a TOOL How do you make favorite eats even more fun? With a cool new gadget! Check out these three inventions. right to your pasta pot. keep the shell intact as you eat. Hostess is downsizing Smart some old-school treats: The new Bouncers Cookies line has mini Twinkies, Ding Dongs and Donettes. Hey, young scientists, The bite-size Twinkies you can make a career come glazed and the of researching Oreos! Donettes have a cream filling. $5 for five; Physicists at the Massachusetts Institute for buying info of Technology recently decided to study the phenomenon of the cream—and why it sticks to one side when you open the cookie. The results were published in the Physics of Fluids journal: Turns out it’s not about how you twist off the top… the cream itself just favors one side. Books for Kids Who Cook Anni Dreams Granny’s OREOS: GETTY IMAGES. of Biryani Kitchen A girl sets out to score the recipe Shelly-Ann learns for a cherished dish to cook the at a nearby café. best Jamaican Two Lions; $18 breakfast. Macmillan; $19 106 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

A+Apples The apple options in the produce section just keep growing. See which ones are best in class! Teacher’s Pet Most Likely to Succeed Life of the Party Rockit Cosmic Crisp Piñata This tiny apple can fit in any lunch box or It’s clear this crisp, sweet apple is destined for This festively named variety has even a pocket, and because it has a soft stardom: It was a hit when it arrived in 2019 a tart, almost pineapple-like flavor. core, you can eat almost the whole thing! and is now a top-10 seller in the Midwest. It tastes great in salads or in pies. Best Personality Biggest Pranksters Opal Lucy Rose & Lucy Glo It’s hard not to love this golden beauty. These cuties look like regular apples but the insides are bright pink. The skin is flawless and the inside is Lucy Rose has a slight berry flavor and red skin; crunchy and sweet—and it doesn’t brown. Lucy Glo is on the tart side, with a pink and green exterior. Best Dressed Most Creative Most Punctual Pink Lady SnapDragon Ginger Gold This crowd-pleaser is easy to spot, thanks You’ll taste sweet and spicy flavors This sturdy variety is one of the to its light green accents. It browns slowly, in this New York–grown newcomer; earliest apples to ripen each year, so it’s perfect on a fruit or cheese plate. it’s known for serious crunch. usually in July and August. BY CARINA FINN KOEPPICUS 107SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

The of PICK-UP STICKS ROCKIN’ ROLL PHILIP FRIEDMAN. Cut cheese sandwiches into Trim the crusts off a slice flower shapes using a cookie of potato bread, then use a cutter. Thread onto skewers rolling pin to flatten. Cover with along with cherry tomatoes, herbed cheese spread (such as Boursin), then top with ham or sliced cucumber and mini turkey. Roll up, then cut into mozzarella balls. bite-size pieces. 108 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

Trim the crusts off a sandwich (roast beef, ham and cheese—any kind!) and cut into strips. Serve with ranch 109SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

PIE DINNER Serve your spaghetti by the slice! CHEESY SPAGHETTI PIE WITH MEAT SAUCE ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 4 to 6 Kosher salt 1. Position a rack in the lower third of the browned, 3 to 4 minutes. Stir in the oregano 3 tablespoons extra-virgin olive oil, oven and preheat to 425˚. Bring a large pot and red pepper flakes, then clear a spot in of salted water to a boil. Brush the bottom the center of the skillet and add the tomato plus more for brushing and sides of a 9-inch deep-dish pie plate paste. Let it toast for 30 seconds, then stir 8 ounces spaghetti with olive oil. into the beef mixture. Add the tomato sauce, 2 large eggs, beaten 2. Add the spaghetti to the boiling water ½ cup of the reserved cooking water and ½ cup plus 2 tablespoons grated and cook as the label directs for al dente. ¼ teaspoon salt, then bring to a simmer and Reserve 1 cup cooking water, then drain the cook until very thick, 3 to 5 minutes. Season parmesan cheese spaghetti and shake the colander to remove with more salt to taste. 1 small onion, chopped the excess water. Put the spaghetti in a large 4. To assemble the pie, transfer the 1 small zucchini, chopped bowl and toss with 2 tablespoons olive oil spaghetti mixture to the pie plate and 2 cloves garlic, chopped and 1 teaspoon salt. Add the beaten eggs press to form a crust with a flat bottom and 1 pound ground beef (85% lean) and ½ cup parmesan, then toss. slightly higher sides. Spread the ricotta in 1 teaspoon dried oregano 3. While the spaghetti cooks, heat the the spaghetti crust, leaving a border around Pinch of red pepper flakes remaining 1 tablespoon olive oil in a large the edges. Spoon the meat sauce on top, 2 tablespoons tomato paste skillet over medium heat. Add the onion then sprinkle with the mozzarella and the 1 8-ounce can tomato sauce and zucchini and cook until softened, about remaining 2 tablespoons parmesan. Bake 1 cup fresh ricotta cheese 5 minutes. Add the garlic and cook until until the bottom and sides of the pie are softened, 1 more minute. Crumble in the golden and the cheese is browned, about (about 8 ounces) beef, season with ½ teaspoon salt and cook, 25 minutes. Transfer to a rack and let cool 1 cup grated low-moisture mozzarella breaking it up with a wooden spoon, until 5 minutes before slicing. cheese (about 4 ounces) To get a PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS. nice clean slice, let the spaghetti pie cool for a few minutes before serving. RECIPE BY AMY STEVENSON


For the Win A secret ingredient put this Kids Baking Championship competitor over the top. aking the grand prize on Kids Baking Championship is a pretty sweet deal: You walk away with $25,000—and of course fame and glory. But the most recent winner of the competition, 11-year-old Try the Nadya Alborz, got something even better: cupcake version She scored the phone numbers of hosts of Nadya’s Valerie Bertinelli and Duff Goldman. winning cake! “I get to chat with them sometimes!” she says. The Knoxville, TN, tween has her Syrian mom and grandmother to thank for giving her an early start in the kitchen and for teaching her to use ingredients common in Middle Eastern recipes. For her final creation—a strawberry jam–filled layer cake—she dressed up buttercream frosting with sweet, floral rosewater and won over the judges one final time. “It feels, and tastes, really nice to Stream Kids Baking include my culture,” she says. —Carol Lee Championship anytime on CUPCAKES WITH STRAWBERRY JAM AND ROSEWATER BUTTERCREAM discovery+. CUPCAKE PHOTOS, THIS PAGE AND FAMILY SECTION COVER: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS. ACTIVE: 45 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: 24 FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 20 to 25 minutes. Transfer to racks and let Cooking spray 350˚. Line two 12-cup mu n tins with paper cool 15 minutes in the pans, then remove 2⅔ cups all-purpose flour liners and coat with cooking spray. Whisk the cupcakes to the racks to cool completely. 1 tablespoon baking powder the flour, baking powder and salt in a bowl; 3. Meanwhile, make the frosting: Beat 1 teaspoon salt set aside. Beat the butter in a large bowl with the butter in a large bowl with a mixer on 6 tablespoons unsalted butter, a mixer on medium-low speed until creamy. medium-high speed until creamy. Reduce Add the granulated sugar and vegetable oil the mixer speed to low and gradually at room temperature and beat until fluffy, about 3 minutes, then beat in the confectioners’ sugar, 1 cup at a 2 cups granulated sugar add the vanilla. Beat in the flour mixture in time, until just incorporated; beat in the salt. ⅔ cup vegetable oil 3 additions, alternating with the milk, scraping Add the vanilla and rosewater, increase the 1 tablespoon pure vanilla extract down the bowl as needed. speed to medium high and beat until creamy, 1 cup whole milk 2. In another large bowl, beat the egg whites 3 to 4 minutes. Add the milk and beat until 6 large egg whites, at room temperature with a mixer on high speed until stiff peaks fluffy, about 1 more minute. 1½ cups strawberry jam (see below) form, 3 to 5 minutes. Gently fold into the 4. Put the strawberry jam in a piping bag batter with a rubber spatula; do not overmix. fitted with a large round tip. Insert the tip FOR THE FROSTING Divide the batter between the mu n cups. into the center of each cupcake and pipe in 3 sticks unsalted butter, Bake until golden brown and a toothpick some of the jam. Spread or pipe the frosting inserted into the center comes out clean, on the cupcakes. at room temperature 7 cups confectioners’ sugar Homemade Strawberry Jam Combine 2 cups chopped strawberries and ½ teaspoon salt 2 tablespoons pure vanilla extract 1¼ cups sugar in a saucepan and bring to a boil over medium heat. Stir in 2 tablespoons 2 teaspoons rosewater lemon juice and ½ teaspoon lemon zest and cook, stirring occasionally, until thickened ¼ cup whole milk (the jam should reach 220˚ on a candy thermometer), about 15 minutes. Transfer to a bowl and let cool to room temperature, then refrigerate until chilled. 112 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022


contest Name PHOTO: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL. This Food Network Magazine (ISSN 1944-723x) is published bimonthly January to August and monthly September to December. Published by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Dish! Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, President; Kate Lewis, Chief Content Officer; Regina Buckley, Chief Financial & Strategy Officer; Treasurer; Catherine A. Bostron, Secretary. Dream up a clever name © 2022 Food Network Magazine, LLC. “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 for these blueberry scones One winner 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, New York, NY 10019. and you could win big. will receive Subscription prices, USA and possessions: $20 for one year; 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 $500 and three by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address and subscription orders, log on to or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. What do runners-up will 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, ??????????????????? you think? each receive PO Box 6000, Harlan, IA 51593. You can also visit to manage your preferences and opt out of receiving marketing offers by email. 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. ACTIVE: 30 min l TOTAL: 1 hr 20 min (plus cooling) l MAKES: 8 $50! Canada BN NBR 10231 0943 RT. Vol. 15 No. 5. 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. 1 cup all-purpose flour, plus more for dusting 1. Preheat the oven to 425˚. Line a rimmed baking sheet 1 cup rye flour (preferably medium rye) with parchment paper. Whisk the three flours, turbinado ¼ cup almond flour sugar, baking powder and salt in a large bowl. Add the 2 tablespoons turbinado sugar, butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the plus more for sprinkling fresh and dried blueberries and toss well. 1 tablespoon baking powder 2. Make a well in the center of the flour mixture. Whisk ½ teaspoon salt the yogurt and egg in a small bowl, then pour into the 4 tablespoons cold unsalted butter, well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together. cut into small pieces 3. Turn out the dough onto a floured surface and pat into ½ teaspoon finely grated lemon zest a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches 1 cup fresh blueberries apart on the baking sheet. Sprinkle with turbinado sugar. ¼ cup dried blueberries 4. Bake the scones until they puff up and are set and ¾ cup plain whole-milk yogurt (not Greek), stirred golden, about 25 minutes. Let cool 5 minutes on the pan, 1 large egg then transfer to a rack to cool completely. ½ cup confectioners’ sugar 5. Whisk the confectioners’ sugar and blueberry juice 1 tablespoon unsweetened blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes. Recipe by Melissa Gaman How to enter: 1 Read the recipe and come up with NO PURCHASE NECESSARYTO ENTER OR WIN. Food Network Magazine September 2022 a creative name for it. Name This Dish Contest. Sponsored by Hearst Magazine Media, Inc. Beginning August 2, 2022, at 12:01 a.m. ET, through September 9, 2022, at 11:59 p.m. ET (the “Entry Period”), go to 2 Go to on a computer or wireless device and complete and submit the namethisdish and enter between entry form pursuant to the on-screen instructions. All entries must include your name, address, August 2 and September 9, 2022. email address and a creative name for the recipe that appears in the September 2022 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 114 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

I get along with EveryonE AT LUNCH. EVEN celery. HUNGRY? SCAN ©2022 Justin’s, LLC LIVE A LITTLE NUTTY™ Serving Suggestion

Pumpkin Spice Keto Coffee Low Carb Whipped Cream Skinny Pumpkin Spice Cold Brew

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