Important Announcement
PubHTML5 Scheduled Server Maintenance on (GMT) Sunday, June 26th, 2:00 am - 8:00 am.
PubHTML5 site will be inoperative during the times indicated!

Home Explore food network_magazin

food network_magazin

Published by pochitaem2021, 2022-08-01 13:08:31

Description: food network_magazin


Read the Text Version

Mussels SPAGHETTI WITH MUSSELS AND TOMATOES Season ½ cup halved cherry tomatoes with salt in a large bowl; let sit 15 minutes. Stir in one 3.5-ounce tin mussels (preferably in a smoked paprika and fennel tomato sauce), 2 tablespoons each chopped parsley and scallions and We used: 2 tablespoons chopped roasted peanuts and 1 tablespoon We used: each sliced Fresno chile and chopped scallions in a large bowl. Add 4 teaspoons lime juice, 1 tablespoon 45SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE We used:

fun cooking Mackerel SMOKED MACKEREL DIP Pulse 4 ounces softened cream cheese, ¼ cup sour cream, 2 tablespoons each lemon juice and pickled jalapeño brine, and 1 teaspoon Old Bay in a food processor until smooth. Add one 4-ounce tin smoked mackerel (drained) and pulse just to combine. Transfer to a bowl; fold in ¼ cup each chopped red bell pepper and celery and 2 tablespoons each chopped chives and pickled jalapeños. Top with more chives and serve with crudités. We used: Patagonia Provisions Smoked Mackerel in Olive Oil THERE’S A DETECTIVE IN ALL OF US. Love a good mystery? Find hidden clues and solve crimes. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc registered in the U.S. and other countries. Android, Google Play and the Google Play logo are trademarks of Google LLC.

Clams FLATBREAD WITH CLAMS AND BACON Cook 4 slices chopped thick-cut bacon in a skillet over medium-high heat until crisp, about 8 minutes. Pour off all but 1 tablespoon fat, then add 1 tablespoon olive oil to the pan with the bacon. Add 4 sliced garlic cloves and one 4-ounce tin whole baby clams or cockles (drained); cook over low heat, 1 minute. Spread on two 6- to 7-inch flatbreads and sprinkle with grated pecorino. Bake at 475˚, 5 minutes. Drizzle with hot honey and top with baby arugula. We used:

fun s cooking Chocolate & Cherrie Try the perfect combo in three new ways. RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN AND STEVE JACKSON 48 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. CHOCOLATE PUDDING WITH CHERRIES ACTIVE: 30 min l TOTAL: 1 hr (plus 4 hr chilling) SERVES: 4 ½ cup whole milk 1½ teaspoons unflavored gelatin powder 1 cup heavy cream ¼ cup sugar Pinch of salt 1 tablespoon unsweetened cocoa powder 1 tablespoon hot water 4 ounces semisweet chocolate, chopped 1 cup fresh cherries, pitted and halved or quartered ½ teaspoon vanilla bean paste 1 teaspoon bourbon or cherry juice (or use water) 1. Put ¼ cup milk in a small dish and sprinkle the gelatin on top. Let stand until the gelatin softens and looks wrinkly on top of the milk, 5 to 10 minutes. Meanwhile, combine the remaining ¼ cup milk, the heavy cream, 3 tablespoons sugar and the salt in a medium saucepan. Stir the cocoa powder with the hot water in a small bowl until smooth, then add to the saucepan with the heavy cream mixture. 2. Set the saucepan over medium heat and cook, whisking, until the sugar is dissolved, 3 to 4 minutes. Microwave the gelatin mixture until warm, about 20 seconds, then stir to fully dissolve the gelatin. Pour the gelatin mixture into the saucepan and cook, whisking, until the mixture is smooth and steaming but not boiling. 3. Remove the pan from the heat and add the chopped chocolate. Let stand a few minutes, then whisk until very smooth and the chocolate is fully melted. Strain through a fine-mesh sieve into a large measuring cup or bowl. 4. Evenly divide the mixture among 4 cups or ramekins. Let cool until no longer steaming, then cover with plastic wrap and refrigerate until set, at least 4 hours or overnight. 5. Toss the cherries in a medium bowl with the remaining 1 tablespoon sugar, the vanilla bean paste and the bourbon. Let stand until juicy, tossing occasionally, 10 to 15 minutes. Spoon over the pudding.

fun cooking Fresh cherries are best for this galette. Frozen ones will release too much liquid in the oven. CHOCOLATE CHERRY GALETTE ACTIVE: 40 min l TOTAL: 3 hr 25 min (plus cooling) l SERVES: 6 to 8 FOR THE CRUST 1. Make the crust: Pulse the flour, granulated 3. On a lightly floured surface, roll out the 1¼ cups all-purpose flour, sugar and salt in a food processor. Add the dough into a 12-inch round; transfer to butter and pulse several times until the the prepared baking sheet. Spread the plus more for dusting mixture looks like coarse meal with a few melted chocolate mixture in a 6-inch round 1 tablespoon granulated sugar pea-size bits of butter. Add 3 tablespoons in the center of the dough. Refrigerate until ½ teaspoon salt ice water and pulse a few times to bring the set, 15 to 20 minutes. 1 stick cold unsalted butter, dough together; if it seems dry, add up to 4. Meanwhile, combine the cherries, 1 more tablespoon water, a few drops at a granulated sugar, cornstarch, lemon juice, cut into small cubes time. Turn out the dough onto a work vanilla and salt in a medium bowl and toss to 3 to 4 tablespoons ice water surface and knead a few times, then pat coat. Remove the dough from the refrigerator into a 6-inch disk. Wrap in plastic wrap and and set aside 5 to 10 minutes to make it FOR THE FILLING refrigerate until firm, at least 2 hours and more malleable. Spread the cherry mixture 3 ounces semisweet chocolate, up to overnight. in the center of the dough, leaving a 2- to 2. Preheat the oven to 400˚ and line a 3-inch border. Gently fold in the edges of the finely chopped baking sheet with parchment paper. Make dough, pleating as you go. Brush the exposed 3 tablespoons heavy cream the filling: Put the chopped chocolate in dough with the beaten egg and sprinkle with 1 pound fresh cherries, pitted and a small heatproof bowl. Bring the heavy turbinado sugar. cream to a simmer in a small saucepan over 5. Transfer the galette to the oven and bake halved if large (about 3½ cups) medium-high heat. Immediately pour over until the crust is golden brown and the filling ½ cup granulated sugar the chocolate; cover and set aside 5 minutes, is bubbling, 35 to 40 minutes. Let cool to 3 tablespoons cornstarch then stir until completely smooth. room temperature before slicing. 1 tablespoon fresh lemon juice ½ teaspoon pure vanilla extract Pinch of salt 1 large egg, beaten Turbinado sugar, for sprinkling 50 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022


fun cooking CHOCOLATE WAFFLE SUNDAES WITH FLAMBÉED CHERRIES ACTIVE: 45 min l TOTAL: 1 hr 45 min l SERVES: 4 to 6 FOR THE WAFFLES 2. Whisk the egg, vegetable oil, sugar and 1½ cups whole milk vanilla into the cocoa mixture. In a large 1½ teaspoons active dry yeast bowl, whisk the flour and salt, then add the ⅓ cup plus 2 tablespoons unsweetened egg-cocoa mixture and the yeast mixture and stir until combined. (It’s OK if there are cocoa powder some lumps.) Fold in the chocolate chips. 1 large egg Cover and set aside until the batter is almost ⅓ cup vegetable oil doubled in size, 1 to 2 hours. ¼ cup sugar 3. Preheat the oven to 250˚. Heat a waffle 1 teaspoon pure vanilla extract iron to medium high. Brush with melted 1¾ cups all-purpose flour butter, then add ⅔ cup to 1 cup batter and 1½ teaspoons kosher salt cook until crisp, 3 to 4 minutes. Remove to ¾ cup semisweet chocolate chips a baking sheet, then repeat to make more Melted butter, for brushing waffles. Transfer the baking sheet to the oven to keep the waffles warm. FOR THE FLAMBÉED CHERRIES 4. Make the flambéed cherries: Combine the 1 pound fresh cherries, pitted cherries, sugar, cinnamon stick, salt and water in a large skillet and bring to a simmer over (about 3½ cups) medium heat, stirring. Cover, reduce the heat ½ cup sugar to medium low and cook, swirling the pan 1 cinnamon stick, broken in half occasionally, until the cherries are softened, ¼ teaspoon kosher salt 4 to 7 minutes. Remove the pan from 2 tablespoons water the heat and pour in the rum. Return to ⅓ cup dark rum medium-high heat and carefully tilt the 2 tablespoons unsalted butter pan to ignite the rum, then swirl the pan Vanilla ice cream, for serving until the flame burns out. Reduce the heat to medium and continue to simmer until 1. Make the waffles: Put the milk in a medium the sauce coats the back of a spoon, 2 to microwave-safe bowl and microwave until 3 minutes. Add the butter and swirl the pan warm, about 1 minute. Remove ½ cup of until melted. the warm milk to a small bowl, sprinkle the 5. Divide the waffles among plates. Top each yeast on top and set aside until foamy, with a scoop of ice cream, then spoon the 5 to 10 minutes. Stir the cocoa powder into cherries and sauce on top. the remaining 1 cup warm milk and set aside 5 minutes. 52 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

Do Good ƁƆňƚŖƱΘϓ Who knew saving our planet and at ©2022 Do Good Foods LLC. All Rights Reserved. and the Do Good Circle logo are trademarks of KDC Agribusiness LLC.

weeknight cookıng PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL. Upgrade your weeknight meals with new dinnerware! Check out our Food Network + Kohl’s collection at foodnetwork. RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN, STEVE JACKSON, JACKIE JI YOON PARK AND AMY STEVENSON 55SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

weeknight cooking BAKED TURKEY AND SPINACH BASIL BEEF STIR-FRY MEATBALLS WITH ORZO ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 1½ cups long-grain white rice 1 5-ounce package baby spinach (about 8 cups) ¼ cup low-sodium soy sauce ½ onion, chopped 5 teaspoons fish sauce 2 cloves garlic, crushed 2 tablespoons fresh lime juice, plus lime wedges for serving 1 pound ground turkey 1 tablespoon sugar ¾ cup panko 1 tablespoon vegetable oil 1 large egg, beaten 1¼ pounds ground beef ½ cup grated parmesan cheese 2 scallions, chopped Kosher salt and freshly ground pepper 2 Fresno chile peppers, halved lengthwise, seeded 2 tablespoons unsalted butter 1 cup orzo and thinly sliced 1½ cups frozen artichoke quarters, coarsely chopped 1 cup snow peas, halved 2 cups low-sodium chicken broth 2 cloves garlic, very thinly sliced 2 cups fresh basil leaves 1. Position a rack in the upper third of the oven; preheat to 425˚. Line a rimmed baking sheet with parchment paper. Combine half of 1. Cook the rice as the label directs. Set aside off the heat, about the spinach, the onion and garlic in a food processor; pulse to make 5 minutes, then fluff with a fork. a coarse paste. Transfer all but ¼ cup of the paste to a large bowl. 2. Meanwhile, combine the soy sauce, fish sauce, lime juice and 2. Add the turkey, panko, egg and ¼ cup parmesan to the bowl. sugar in a small bowl. Whisk to dissolve the sugar. Season with ½ teaspoon salt and a few grinds of pepper and mix 3. Heat the vegetable oil in a large nonstick skillet over high heat. to combine. Form into 12 meatballs and place on the baking sheet. When the oil is hot, crumble the beef into the skillet and cook, 3. Bake the meatballs until golden and cooked through, about undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, 15 minutes. Switch the oven to broil and broil the meatballs until stirring with a wooden spoon to break up the meat, until cooked browned on top, 1 to 2 minutes. through, 1 to 2 more minutes. Remove to a paper towel–lined plate 4. Meanwhile, melt the butter in a large skillet over medium with a slotted spoon. Discard the fat in the skillet and wipe the heat. Add the orzo and artichokes and cook, stirring, until lightly skillet clean. toasted, 1 to 2 minutes. Add the reserved ¼ cup spinach paste, 4. Return the skillet to medium-high heat and add the soy sauce ½ teaspoon salt and a few grinds of pepper; stir to coat the orzo. mixture. Bring to a simmer, then add the beef, scallions, chiles, Pour in the chicken broth, bring to a simmer, cover and cook, snow peas and garlic. Cook, stirring, until the vegetables are crisp- stirring occasionally, until most of the broth is absorbed and the tender, 1 to 2 minutes. Remove from the heat and add the basil. orzo is saucy but still al dente, about 10 minutes. Add ½ cup Stir until just wilted, 30 seconds to 1 minute. water and the remaining spinach; bring to a simmer, uncovered. 5. Divide the rice among shallow bowls. Spoon the stir-fry on top. Cook, stirring occasionally, until the spinach wilts but is still bright Serve with lime wedges. green, 1 to 2 minutes. Stir in the remaining ¼ cup parmesan. 5. Divide the orzo among shallow bowls. Top with the meatballs. Per serving: Calories 580; Fat 17 g (Saturated 6 g); Cholesterol 83 mg; Sodium 1,160 mg; Carbohydrate 69 g; Fiber 2 g; Sugars 5 g; Protein 35 g Per serving: Calories 542; Fat 20 g (Saturated 8 g); Cholesterol 146 mg; Sodium 890 mg; Carbohydrate 53 g; Fiber 7 g; Sugars 3 g; Protein 39 g 56 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

FUSILLI WITH TOMATO PESTO TANDOORI-STYLE GRILLED CHICKEN ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 ACTIVE: 40 min l TOTAL: 40 min (plus 8 hr marinating) l SERVES: 4 ¼ cup slivered blanched almonds 1½ cups whole-milk yogurt (not Greek) ½ cup packed fresh basil, plus sliced basil for topping 4 teaspoons garam masala 1 clove garlic 1 tablespoon ground turmeric Kosher salt and freshly ground pepper 3 tablespoons fresh lemon juice, plus lemon wedges for serving 4 plum tomatoes, cored, halved and seeded 2 tablespoons vegetable oil, plus more for the grill ¼ cup extra-virgin olive oil 1 tablespoon grated fresh ginger 2 tablespoons grated parmesan cheese, plus more for topping 1 clove garlic, grated 10 ounces fusilli Kosher salt and freshly ground pepper 2 slices bacon, finely chopped 8 pieces skin-on, bone-in chicken drumsticks and/or ¼ cup panko small thighs (2½ to 2¾ pounds) 1. Bring a large pot of water to a boil. Toast the almonds in a 2 pieces naan medium nonstick skillet over medium-low heat until lightly ¼ seedless cucumber, grated on the large holes of a box grater browned and starting to crackle, 3 to 5 minutes. Transfer to 3 tablespoons chopped fresh cilantro, plus leaves for topping a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until 1. Whisk 1 cup yogurt with the garam masala, turmeric, finely chopped. Add the tomatoes, olive oil and ½ teaspoon salt 2 tablespoons lemon juice, the vegetable oil, ginger, garlic, and process until mostly smooth. Transfer the pesto to a large ½ teaspoon salt and a few grinds of pepper in a large bowl. bowl and stir in the parmesan. Add the chicken and rub well to coat. Cover and refrigerate at 2. Salt the boiling water, add the pasta and cook as the label directs least 8 hours or up to 1 day. for al dente. Reserve ⅓ cup cooking water, then drain. Add the pasta 2. Preheat a grill to medium and lightly oil the grates. Add the to the bowl with the pesto and toss well to coat, adding splashes of chicken pieces, skin-side down, and grill, turning occasionally, the reserved cooking water as needed to loosen. Season with salt until cooked through, 25 to 30 minutes. Add the naan to the grill and pepper. in the last 2 to 3 minutes of cooking to warm and lightly toast. 3. While the pasta cooks, cook the bacon in the reserved skillet 3. Meanwhile, mix the remaining ½ cup yogurt with the grated over medium heat, stirring, until crisp, about 3 minutes. Add the cucumber, chopped cilantro and remaining 1 tablespoon lemon panko and continue to cook, stirring, until golden and crisp, juice; season with salt and pepper. Cut the naan into wedges and 1 more minute. Transfer to paper towels to drain. serve with the chicken, yogurt sauce and lemon wedges. Top with 4. Divide the pasta among bowls. Top with the bacon-panko cilantro leaves. mixture and sprinkle with parmesan and sliced basil. Per serving: Calories 570; Fat 28 g (Saturated 7 g); Cholesterol 214 mg; Per serving: Calories 520; Fat 24 g (Saturated 4 g); Cholesterol 10 mg; Sodium 622 mg; Carbohydrate 33 g; Fiber 3 g; Sugars 6 g; Protein 46 g Sodium 534 mg; Carbohydrate 63 g; Fiber 5 g; Sugars 6 g; Protein 16 g 57SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

weeknight cooking SHRIMP SOPA SECA EGGPLANT MARINARA SANDWICHES ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 1½ pounds plum tomatoes, halved lengthwise 1 medium-large eggplant (about 1 pound), cut into ½-inch-thick rounds (12 to 14) ¼ white onion, layers separated Kosher salt and freshly ground pepper 6 cloves garlic 5 tablespoons extra-virgin olive oil, plus more for the grill pan 4 cloves garlic, thinly sliced 2 tablespoons extra-virgin olive oil This Mexican 1 15-ounce can cherry tomatoes ½ cup packed fresh cilantro noodle dish is ½ teaspoon red pepper flakes 4 cups baby arugula (leaves and tender stems), made with fideos, Juice of ½ lemon 4 ciabatta rolls, split and toasted plus more for topping a thin short noodle. 1 8-ounce ball fresh mozzarella cheese, halved and thinly sliced Kosher salt and freshly ground pepper You can also use Grated pecorino romano cheese, for sprinkling 10 ounces fideo pasta broken angel hair ½ cup fresh mint 1 teaspoon ancho chile powder pasta. 1. Season both sides of the eggplant slices with salt and pepper 1 teaspoon ground coriander and set aside. Heat a grill pan over medium-high heat and brush lightly with olive oil. Brush the eggplant slices on one side with ½ teaspoon chili powder 2 tablespoons olive oil. Grill, oil-side down first, until well marked and tender, 3 to 5 minutes per side. Remove to a baking sheet. ¾ pound large shrimp, peeled and deveined (tails intact) 2. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook Crema or sour cream, for topping until golden brown, 2 to 4 minutes. Add the tomatoes, a pinch of salt and the red pepper flakes. Reduce to a steady simmer and 1. Preheat the broiler. Toss the tomatoes, white onion, garlic and cook, stirring occasionally and breaking up the tomatoes with 1 tablespoon olive oil on a baking sheet; spread out evenly. Broil a wooden spoon, until the sauce is thickened, 8 to 10 minutes; until the onion and garlic are slightly charred and softened, season with salt. 3 to 5 minutes. Transfer the onion and garlic to a blender and 3. Toss the arugula in a large bowl with the lemon juice, remaining flip over the tomatoes on the baking sheet. Continue broiling the 1 tablespoon olive oil and a pinch each of salt and pepper. tomatoes until the skins shrink and char, 5 to 7 more minutes. 4. Divide the eggplant among the roll bottoms and top with the 2. Add the tomatoes to the blender, along with any juices left on tomato sauce and sliced mozzarella. Sprinkle lightly with salt, the baking sheet; process until chunky but well combined. Add the pepper and grated pecorino. Add the mint and roll tops. Serve cilantro and puree. Season with salt and pepper. with the arugula salad; sprinkle with more grated pecorino. 3. Heat a large pot over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the fideos. Cook, stirring, until Per serving: Calories 780; Fat 41 g (Saturated 13 g); Cholesterol 50 mg; golden, 5 to 7 minutes; remove to a plate. Reserve the pot. Sodium 1,110 mg; Carbohydrate 74 g; Fiber 6 g; Sugars 11 g; Protein 27 g 4. Pour the blended tomato sauce into the pot. Bring to a boil, then simmer over medium-low heat until slightly reduced, 5 to 8 minutes. Stir in the ancho chile powder, coriander, chili powder and 2½ cups water. Bring to a boil. 5. Return the fideos to the pot. Adjust the heat so the liquid simmers; cook, stirring, until the fideos are almost al dente, 13 to 15 minutes. Add the shrimp, cover and cook until the fideos and shrimp are cooked through, 5 to 7 more minutes. Season with salt and pepper. Divide among bowls. Top with crema and cilantro. Per serving: Calories 450; Fat 14 g (Saturated 4 g); Cholesterol 108 mg; Sodium 592 mg; Carbohydrate 62 g; Fiber 5 g; Sugars 7 g; Protein 21 g 58 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

THE ORIGINAL. ONE. ONLY. THE GOLDEN AGE OF TRAVEL IS BACK in The Palm Beaches. As America’s First Resort Destination®, The Palm Beaches are renowned as the warm-weather getaway by discerning guests for over 125 years. Premier resorts are calling, with fine beaches, elegant pools, lavish spas and gourmet dining.

Well & Good SALMON WITH CHERMOULA SAUCE CHICKEN PAILLARD WITH AND COUSCOUS HEARTS OF PALM SALAD ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 Salmon is the ultimate superfood; it’s full of potassium and Avocado and olive oil add good fats to this salad—and the spicy omega-3s. Try it with this vibrant North African herb sauce. citrus dressing adds tons of flavor. ½ cup packed fresh cilantro 3 tablespoons fresh orange juice ¼ cup packed fresh parsley leaves, plus 2 tablespoons chopped 3 tablespoons fresh lime juice 2 cloves garlic 1½ teaspoons chipotle hot sauce 2 teaspoons ground cumin ½ teaspoon grated fresh ginger 2 teaspoons ground coriander 2 tablespoons plus 5 teaspoons extra-virgin olive oil Finely grated zest and juice of 1 lemon, plus wedges for serving Kosher salt 6 tablespoons extra-virgin olive oil 1½ cups cherry tomatoes, halved Kosher salt and freshly ground pepper 1 large avocado, diced ½ small zucchini, finely chopped 1 14.8-ounce jar hearts of palm, drained and 2 teaspoons spicy harissa sauce (such as Mina) 1 cup couscous sliced into ¼- to ½-inch-thick rounds 4 5-ounce salmon fillets (about 1 inch thick) ⅓ cup finely chopped fresh chives 2 10- to 12-ounce skinless, boneless chicken breasts 1. Make the chermoula: Combine the cilantro, ¼ cup parsley leaves, Freshly ground pepper the garlic, 1 teaspoon cumin, 1 teaspoon coriander and the lemon zest and juice in a food processor. Pulse until finely chopped. While 1. Whisk the orange juice, lime juice, hot sauce, ginger, the machine is running, slowly drizzle in ¼ cup olive oil and process 5 teaspoons olive oil and a pinch of salt in a large bowl. Add until smooth. Season with salt and pepper. the cherry tomatoes, avocado, hearts of palm and chives; toss 2. Meanwhile, heat a saucepan over medium-high heat. Add to combine. Season with salt and set aside. 1 tablespoon olive oil and the zucchini and cook, stirring, until 2. Cut the chicken breasts in half horizontally to make 4 thinner crisp-tender, 1 minute. Add the harissa, 1¼ cups water and a big pieces. Pat dry with paper towels. Place the chicken between pinch of salt and bring to a boil. Stir in the couscous, then cover, 2 pieces of plastic wrap and pound with a mallet or skillet until remove from the heat and wait 5 minutes; fluff with a fork. Stir in ¼ inch thick. Season generously with salt and pepper. the 2 tablespoons chopped parsley; season with salt. 3. Heat 1 tablespoon olive oil in a large nonstick skillet over 3. Season the salmon with the remaining 1 teaspoon each cumin medium-high heat until hot. Add 2 chicken pieces and cook until and coriander and a few pinches each of salt and pepper. Heat golden brown and crisp around the edges, about 2 minutes per the remaining 1 tablespoon olive oil in a large nonstick skillet side; remove to a plate. Add the remaining 1 tablespoon olive oil over medium-high heat. Add the salmon and cook until browned, and repeat with the 2 remaining chicken pieces. 3 to 4 minutes per side. Divide among plates and top with the 4. Divide the chicken and salad among plates. Drizzle any chermoula. Serve with the couscous and lemon wedges. remaining dressing on the chicken. Per serving: Calories 510; Fat 24 g (Saturated 4 g); Cholesterol 66 mg; Per serving: Calories 400; Fat 22 g (Saturated 4 g); Cholesterol 86 mg; Sodium 457 mg; Carbohydrate 37 g; Fiber 4 g; Sugars 1 g; Protein 35 g Sodium 547 mg; Carbohydrate 14 g; Fiber 6 g; Sugars 5 g; Protein 35 g 60 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

Well & Good BOURBON GRILLED FLANK STEAK GRILLED BASS WITH CABBAGE SALAD ACTIVE: 40 min l TOTAL: 40 min (plus 6 hr marinating) l SERVES: 4 ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 These veggies are good for your eyes: Both sweet potatoes and Leave the skin on your fish! It’s full of nutrients—plus it gets nice broccoli are great sources of vitamin A. and crisp on the grill. 1 1¼-pound flank steak, pricked with a fork 3 tablespoons fresh lemon juice, plus wedges for serving 2 cloves garlic, smashed 4 teaspoons honey ¼ cup bourbon 5 tablespoons extra-virgin olive oil, plus more for the grill 2 tablespoons packed brown sugar ½ head small green cabbage (about 1 pound), very thinly sliced 1 tablespoon Worcestershire sauce 1 Granny Smith apple, very thinly sliced 1 teaspoon chili powder ½ cup finely chopped walnuts 1 teaspoon ground cumin Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1¼ pounds skin-on wild striped bass (¾ inch thick; in one piece) 2 teaspoons apple cider vinegar 1 teaspoon paprika 4 small sweet potatoes 1 cup fresh parsley 2 bunches broccolini, trimmed 1 tablespoon unsalted butter, melted, plus butter for topping 1. Preheat a grill to medium high. Whisk the lemon juice and honey in a large bowl. Slowly whisk in ¼ cup olive oil. Add the 1. Put the steak in a resealable plastic bag along with the garlic, cabbage, apple, walnuts, ½ teaspoon salt and a few grinds of 2 tablespoons bourbon, the brown sugar, Worcestershire sauce, pepper. Toss until well coated. chili powder, cumin, ½ teaspoon salt and a few grinds of pepper. 2. Blot the fish dry with paper towels, then score the skin at Rub the marinade into the steak and refrigerate, 6 to 12 hours. ¾-inch intervals, cutting about ¼ inch into the flesh to prevent the 2. Preheat a grill to medium high. Remove the steak from the fish from curling when cooked. Cut the fish into 4 equal pieces. marinade; pour the marinade into a small saucepan, discarding the Season all over with salt, pepper and the paprika. Brush the skin garlic. Add 2 tablespoons water and the remaining 2 tablespoons of the fish with the remaining 1 tablespoon olive oil. bourbon. Bring to a boil, reduce the heat and simmer until slightly 3. Oil the grill grates. Add the fish to the grill, skin-side down, and reduced, 3 to 5 minutes. Remove from the heat, stir in the vinegar gently press with a spatula. Grill until the skin is crisp and the fish and season with salt and pepper. Meanwhile, prick the sweet is cooked about halfway up the side, about 5 minutes, rotating the potatoes with a fork and microwave until soft, 5 to 7 minutes. fish if it starts to flare up. Flip the fish and continue grilling until just 3. Season the steak with salt and pepper. Toss the broccolini with cooked through, about 3 more minutes. the melted butter and season with salt and pepper. Grill the steak, 4. Add the parsley to the cabbage salad; season with salt and turning once, 10 to 12 minutes for medium rare, and the sweet pepper. Divide the salad among plates, top with the fish and potatoes, turning, until charred, 15 to 18 minutes. Once the steak serve with lemon wedges. is done, grill the broccolini, turning, until tender, 6 to 8 minutes. 4. Thinly slice the steak and divide among plates; spoon the Per serving: Calories 490; Fat 32 g (Saturated 4 g); Cholesterol 117 mg; reduced marinade on top. Serve with the broccolini and Sodium 495 mg; Carbohydrate 23 g; Fiber 6 g; Sugars 14 g; Protein 30 g sweet potatoes; top the sweet potatoes with butter. Per serving: Calories 420; Fat 19 g (Saturated 9 g); Cholesterol 108 mg; Sodium 658 mg; Carbohydrate 28 g; Fiber 5 g; Sugars 13 g; Protein 33 g 62 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

Our NeIswHCeroeo!kbook ChtehcekrOBuotoOksur BNeesTtwimSYeeolslrekrs! St. Patrick’s Day TAKE A PEEK INSIDE! Cinco de Mayo SHASHMARKOECK PIMÑAINTIAS Arbor Day EDIBLE TREES Head to or scan here to get your copy! Also available wherever books are sold.

weeknight cooking Healthy Sides SUMMER BEANS WITH HARD-BOILED EGGS PITA CHIP–CRUSTED FRIED ZUCCHINI Cook 1¼ pounds green and yellow wax beans in boiling salted Slice 2 zucchini and toss with 2 tablespoons cornstarch and water until crisp-tender, 4 to 5 minutes. Drain and blot dry. ¼ teaspoon each dried dill, garlic powder, kosher salt and Whisk 2 tablespoons each white wine vinegar and olive oil and pepper. Dip in 1 beaten egg, then press into 1½ cups ground 2 teaspoons dijon mustard in a large bowl until smooth. Toss with pita chips. Fry in ½ inch vegetable oil at 350˚ until crisp, the beans; season with salt and pepper. Top with 2 chopped 3 to 5 minutes. Drain on paper towels; season with salt. hard-boiled eggs; sprinkle with chopped chives and pepper. Serve with a mix of 3 tablespoons each tahini and ice water, 1 tablespoon each lemon juice and olive oil and a pinch of salt. OUTDOOR COLLECTION Release Your Inner Happy Hour BAR SETS | DINING SETS SIDE TABLES | PATIO CHAIRS CHAISE LOUNGES | FIRE PITS

RICE WITH SHIITAKE MUSHROOMS AND SPROUTS CHICKPEA AND SUN-DRIED TOMATO SALAD Soak 6 dried shiitake mushrooms in 2 cups boiling water, Whisk together 2 tablespoons lime juice, ½ teaspoon lime zest, 30 minutes. Drain, reserving the liquid. Slice the mushroom 1 tablespoon each olive oil and oil from a jar of sun-dried tomatoes caps (discard the stems). Bring 1½ cups rinsed sushi rice, the and a pinch of salt. Add a 14-ounce can chickpeas (drained mushrooms and soaking liquid and 1 cup soybean sprouts and rinsed), 1 chopped red bell pepper, ¼ cup sliced sun-dried to a boil in a saucepan; cover and simmer 15 minutes. Top with tomatoes and ½ cup chopped cilantro. Season with salt. ¼ cup soy sauce mixed with 1 tablespoon sesame oil and Refrigerate at least 15 minutes before serving. 1 teaspoon each fish sauce, gochugaru, sugar and minced garlic. Sprinkle with sliced scallions and toasted sesame seeds. ................’s Special Chicken Fried Rice 1 Long day 1 Hungry partner 1 Ben’s Original Jasmine rice 2 Dashes of secret sauce 2 Clean plates Find this recipe and more at

weeknight cooking with INSIDE THE Pepperoni Pizza Test Kitchen Crescent Rolls Our chefs dish out their best tips and tricks. Prep Total Ingredients Servings Let’s hear it for...TAHINI 15 MIN 30 MIN 4 8 This sesame seed paste isn’t just for hummus. The rich nutty flavor can go sweet or savory. Use some in Ingredients cookies ( or turn it into a dairy-free dip or sauce like we did on page 64: 1 can (8 oz) Mix tahini with a little lemon juice, olive oil and salt. refrigerated Pillsbury™ The combo makes a great salad dressing too! Original Crescent Rolls (8 Count) Good Gear 24 slices (about 5 oz) Chicken breasts pepperoni are often uneven in thickness— 2 oz shredded mozzarella cheese (1/2 cup) change that: Pound the chicken until it’s even, or 1 cup tomato pasta or pizza slice the breasts in half sauce, heated and pound them until they’re super thin like 1 Heat oven to 375°F. Separate Grill whole potatoes in a fraction of we did for the paillard the time by giving them a jump-start on page 60. Use the flat dough into 8 triangles; pat out in the microwave: Prick them with a side of the mallet; the each triangle slightly. fork in a few spots and microwave studded side is meant until you can pierce them easily with a for tenderizing tough pieces 2 Place 3 slices pepperoni, knife, 5 to 7 minutes, then transfer the of meat, like flank steak. potatoes to a hot grill to crisp the skin. slightly overlapping, on center This trick works with any kind of potato— Food Network TUX Meat Tenderizer, of each triangle. Top each with try the sweet potatoes on page 62. $30; about 1 tablespoon cheese. COOKING stir-fry tip sheet 3 Roll up, starting at shortest SCHOO Keep these pointers in mind for the recipe side of triangle and rolling to on page 56—or for any other stir-fry. opposite point. Place rolls, L point side down, on ungreased cookie sheet. TAHINI: RYAN DAUSCH. SWEET POTATOES: CON POULOS. ● Make sure all your ingredients are ● 4 Bake at 375°F for 10 to 14 chopped and ready to go. Stir-fries come together in minutes. and hot so you get a good sear on minutes or until golden brown. the meat and veggies. Remove from cookie sheet. ● Use a wok or large cast-iron pan. Serve warm crescents with You’ll need lots of surface area and ● Add ingredients in batches; if you warm pasta sauce for dipping. room to toss. crowd the pan the stir-fry will start to steam. Try this recipe in your air fryer! 66 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

Pizza Crescent Rolls Find recipe inspiration at

weeknight cooking True Grits Kardea Brown gives classic shrimp and grits a twist—with mushrooms! I love this dish because it’s rich and creamy—and the mushrooms SHRIMP AND GRITS add an undeniable burst of umami. WITH MUSHROOM GRAVY ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 FOR THE GRITS FOR THE SHRIMP AND GRAVY 1. Make the grits: Combine the half-and-half or milk with 2 cups FOOD PHOTO: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAIGE HICKS. 2 cups half-and-half or 12 ounces medium wild water in a medium saucepan. Bring to a boil over medium heat, being careful that it doesn’t boil over. Add 2 pinches of salt, then whole milk shrimp, peeled and gradually whisk in the grits. Reduce the heat and simmer, stirring Sea salt deveined occasionally, until thickened, 10 to 12 minutes. If the grits get too 1 cup old-fashioned grits 4 tablespoons all-purpose thick, add a little more water and whisk until it’s your desired 2 ounces gruyère cheese, flour texture. Stir in the cheeses, butter and a pinch of pepper. Keep warm. 2 teaspoons garlic powder 2. Make the shrimp and gravy: Toss the shrimp, 2 tablespoons shredded (about ½ cup) Sea salt and freshly ground flour, the garlic powder and a few pinches each of salt and pepper 2 ounces smoked gouda pepper in a large bowl until well coated; set aside. Heat a heavy-bottomed 4 strips bacon skillet (preferably cast-iron) over medium-high heat. Add the bacon cheese, shredded 2 tablespoons unsalted butter and cook, turning, until crisp. Remove to a paper towel–lined plate, (about ½ cup) 2 tablespoons canola or then crumble. Pour off the bacon fat, reserving about 1 tablespoon 4 tablespoons unsalted vegetable oil, plus more in the pan. Add the shrimp to the pan in a single layer and cook butter if needed until opaque, about 2 minutes per side. Transfer to a plate. Freshly ground pepper 12 ounces cremini or 3. To the same skillet, add the butter and canola oil. Add the baby bella mushrooms, mushrooms, shallot and garlic and season with salt. Reduce the in partnership with sliced (about 2 cups) heat to medium and cook, stirring, until the mushrooms are slightly 1 shallot, diced tender and the skillet has browned bits, about 3 minutes. Sprinkle 2 cloves garlic, minced with the remaining 2 tablespoons flour. Cook, stirring, until the @mushroomcouncil ¼ cup white wine contents of the skillet turn a medium to dark brown color (basically 2 cups chicken stock making a roux). While stirring, add the wine to the pan, deglazing 2 tablespoons heavy cream it. Cook until evaporated, about 2 minutes. Stir in the stock and 2 tablespoons finely heavy cream. Bring to a low boil, then stir and reduce the heat to a chopped chives simmer; cook until the gravy thickens and browns, 8 to 10 minutes. 4. Stir the shrimp back into the gravy to reheat. Serve over the grits with the bacon and chives on top. 68 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

is LE! Don’t miss the 15th anniversary of New York City’s premiere wine and food festival. Get Tickets: NYCWFF.ORG EXCLUSIVE TITLE PRESENTING AND PROVIDER OF OFFICIAL CREDIT CARD WINE AND AND BANK SPIRITS OFFICIAL OFFICIAL AIRLINE BEER AND WATER OFFICIAL RADIO HEADQUARTER PREMIER MOBILITY PARTNER PLATINUM DISTRIBUTOR PARTNER HOTEL ® DIAMOND ® GOLD For more information, please call 800.764.8773 Must be 21 or older with valid ID to consume alcohol. The Festival promotes responsible drinking. Photos: Courtesy of Getty Images | Sponsors confirmed as of 6.10.2022


weekend cooking GETTY IMAGES. All Ears Pop quiz: How long does it take to boil an ear of corn? If you said any longer than four minutes, you’re overdoing it. When fresh corn is in season, it’s super sweet and juicy—and it barely needs any cooking. You can even eat it raw! Turn to page 76 for proof. 71SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

weekend cooking Time for Alex Guarnaschelli turns farmers’ market tomatoes into three amazing dishes. a lex Guarnaschelli never judges a tomato by its looks. “The beauty is in the flaws,” says the chef and host of Alex vs America. “It’s like with people—sometimes you fall in love and you don’t even know why!” That said, she does take a minute before she fully commits: She picks up each one to make sure it’s a winner. “You want heavier tomatoes because they’re juicier, same as buying a melon,” she says. When she finds perfect end-of- summer tomatoes at Balsam Farms in Amangansett, NY, and Marilee’s Farmstand in Sagaponack, NY, Alex can’t help but dream up new ways to prepare them. Try these three favorites before the season is over! —Carina Finn Koeppicus

Cut tomatoes into thick slices for grilling—otherwise they’ll be hard to flip and may fall apart. PHOTOS: JOHNNY MILLER; HAIR AND MAKEUP: DANIELLE ESTORINO; FOOD STYLING: REBECCA JURKEVICH; GRILLED TOMATOES WITH OREGANO PROP STYLING: SARAH SMART. PORTRAIT SHOT AT BALSAM FARMS. ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4 to 6 ¼ cup extra-virgin olive oil and the leaves crisp up, 2 to 3 minutes. with more salt, pepper and sugar. Use a pair 8 sprigs fresh oregano, stemmed Pour the oil and oregano into a medium of tongs to transfer the heirloom tomato ½ teaspoon dried oregano bowl. Add the remaining 2 tablespoons slices to the grill, arranging them in a single 2 limes olive oil and the dried oregano to the bowl. layer. Let them sit until they get nice grill Vegetable oil, for the grill Cut the limes in half and squeeze all the marks on the bottom (and a great charred 7 large heirloom tomatoes (about juice into the bowl. Use a citrus reamer flavor), 2 to 3 minutes. Turn them over and or a spoon to scrape the pulp from the let them cook for a few minutes longer. 2½ pounds), sliced 1½ inches thick limes and add the pulp to the bowl as well. Transfer the grilled tomatoes to a serving Flaky sea salt and freshly ground pepper Whisk together. Taste for seasoning. platter. Top with the cherry tomato halves. 1 tablespoon sugar, plus more if needed 2. Grill the heirloom tomatoes: Oil the grill 3. Finish the salad: Drizzle the tomatoes 1 pint cherry tomatoes, halved grates. Arrange the heirloom tomato slices with the dressing and sprinkle with salt. in a single layer on 2 baking sheets. Season Taste a piece of tomato to check the 1. Preheat a grill to high. Make the dressing: them on both sides with salt, pepper and seasoning. If it lacks sweetness, a sprinkle In a small sauté pan, warm 2 tablespoons some of the sugar. Put the cherry tomatoes of sugar on the tomatoes can make all the olive oil over medium heat and add the fresh on a separate baking sheet and season them difference. Serve immediately. oregano. Cook until the green color fades 73SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

Serve this on its own as a salad, or pile it onto grilled bread! TOMATO GINGER SALAD ACTIVE: 10 min l TOTAL: 10 min l SERVES: 4 to 6 FOR THE DRESSING FOR THE SALAD 1. Make the dressing: In a medium bowl, whisk 1 tablespoon apple cider vinegar 1½ pints cherry tomatoes, halved together the cider vinegar, balsamic vinegar, 1 tablespoon balsamic vinegar Kosher salt brown sugar and salt and pepper to taste. Whisk 2 teaspoons packed ¼ cup fresh basil in the olive oil and ginger. Taste for seasoning. 8 inner celery stalks with leaves 2. Assemble the salad: Arrange the tomatoes in dark brown sugar a single layer on a baking sheet and season with Kosher salt and freshly ground pepper (from 1 bunch celery), thinly sliced salt. Use a pair of scissors to snip the basil leaves 2 tablespoons extra-virgin olive oil Grilled crusty bread slices, for serving into smaller pieces and sprinkle over the tomatoes. 3 tablespoons freshly grated ginger Transfer to a bowl, then toss the tomatoes with the dressing and celery. Spoon onto grilled bread. 74 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

weekend cooking STUFFED TOMATOES WITH CHICKPEAS AND GREENS ACTIVE: 15 min l TOTAL: 40 min l SERVES: 6 6 medium vine-ripened tomatoes, tops 1. Preheat the oven to 375˚. Line a baking sheet with parchment paper. removed and reserved (like “hats”), 2. Arrange the tomatoes cut-side up on the baking sheet with space insides scooped out and reserved between each. Drizzle with the honey and 2 tablespoons olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside. 1 tablespoon honey 3. In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil 3 tablespoons extra-virgin olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved Kosher salt insides of the tomatoes and stir to combine. Add the chickpeas, spinach 1 tablespoon freshly grated ginger and arugula and cook until the greens are wilted, 1 to 3 minutes. Remove 1 tablespoon red wine vinegar from the heat. Tear 2 leaves of basil and stir into the filling. Season with 2 teaspoons ground cumin salt and pepper. 1 bunch scallions (6 to 8), coarsely chopped 4. Put 1 basil leaf into each tomato base and gently spoon in a liberal 1 15.5-ounce can low-sodium chickpeas, amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated parmesan and a tomato “hat.” drained and rinsed 1 generous cup spinach, coarsely chopped 1 generous cup arugula, coarsely chopped 8 leaves fresh basil Freshly ground pepper ½ cup finely grated parmesan cheese Use slightly underripe tomatoes when you’re making this dish—they’ll hold their shape better in the oven.

weekend cooking The best way to prepare summer corn: Don’t cook it at all. RECIPES BY JESSICA D’AMBROSIO AND MELISSA GAMAN


weekend cooking NACHOS WITH RAW CORN CHILLED RAW CORN SOUP MEDITERRANEAN PICO DE GALLO RAW CORN SALAD ACTIVE: 15 min l TOTAL: 15 min (plus chilling) ACTIVE: 45 min l TOTAL: 45 min ACTIVE: 35 min l TOTAL: 45 min SERVES: 4 SERVES: 4 to 6 SERVES: 4 to 6 2 cups fresh corn kernels, plus more for FOR THE PICO DE GALLO topping (from about 3 large ears) 3 ounces feta cheese, crumbled ¼ cup finely chopped red onion (about ½ cup) 2 cups fresh corn kernels 1 orange or yellow bell pepper, chopped 1 jalapeño pepper, seeded and chopped ⅓ cup plain whole-milk Greek yogurt (from 2 to 3 large ears) ¼ sweet onion, chopped 1 tablespoon extra-virgin olive oil, ½ cup fresh cilantro, chopped ½ cup orange or yellow cherry tomatoes ⅓ cup grape tomatoes, quartered 1 clove garlic plus more for drizzling 2 tablespoons sliced pickled jalapeños, ⅓ cup extra-virgin olive oil, Kosher salt and freshly ground pepper 2 cups fresh corn kernels chopped, plus 1 tablespoon brine plus more for drizzling Juice of 1 large lime 2 tablespoons white wine vinegar (from 2 to 3 large ears) Kosher salt and freshly ground pepper ¼ teaspoon ground cumin ½ cup diced seedless cucumber Kosher salt ½ cup thinly sliced radishes FOR THE NACHOS ½ cup sliced celery 1 tablespoon unsalted butter 1. Combine the corn, bell pepper, jalapeño, ¼ cup pitted Castelvetrano olives, 1 tablespoon all-purpose flour onion, tomatoes and garlic in a blender. Add ¼ teaspoon chili powder the olive oil, vinegar, cumin and ½ teaspoon roughly chopped 1½ cups whole milk salt and puree on high speed until very ¼ cup sliced pickled banana peppers or 4 ounces sharp cheddar cheese, grated smooth. Strain the soup through a fine-mesh 4 ounces pepper jack cheese, grated sieve into a bowl, using a rubber spatula to pepperoncini, chopped Kosher salt push it through. Season with salt. 2 tablespoons red wine vinegar 9 ounces yellow corn tortilla chips 2. Refrigerate the soup until cold, 1 to 2 hours. 1 teaspoon dried oregano Pour into bowls and top with more corn and ½ cup fresh parsley, chopped 1. Make the pico de gallo: Soak the red onion a drizzle of olive oil. ½ cup fresh dill, chopped in ice water, 10 minutes; drain. Combine the corn, cilantro, tomatoes, pickled jalapeños . 1. Combine the feta, yogurt, olive oil, a and brine, lime juice and a big pinch each of pinch of salt and a few grinds of pepper in a salt and pepper in a medium bowl. Add the —Melissa Gaman, Recipe Developer mini food processor or blender. Puree until red onion and toss. Season with more salt if thick and smooth, scraping the sides of the needed; set aside for at least 15 minutes. bowl occasionally (the mixture will seem 2. Make the nachos: Melt the butter in a thick at first but will thin as you blend). saucepan over medium heat. Add the flour Refrigerate while you make the salad. and cook, whisking, until smooth, then add 2. Combine the corn, cucumber, radishes, the chili powder and whisk until toasted, celery, olives and pickled peppers in a 1 to 2 more minutes. Reduce the heat to medium bowl. Add the vinegar, oregano medium low and whisk in ½ cup milk. Add and a pinch each of salt and pepper and the remaining milk and cook, whisking, until let stand, about 10 minutes. Add the the mixture starts to simmer and thickens parsley and dill, toss and season with salt slightly. Add the cheese by the handful, and pepper. whisking to melt before adding more. Cook, 3. Spread the yogurt sauce on a large plate whisking, until smooth. Season with salt. or platter and top with the corn salad. 3. Layer the tortilla chips, cheese sauce and Drizzle lightly with olive oil. corn pico de gallo on a platter. 78 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

Return to a place rich in holiday traditions, where families and friends gather to celebrate and to make new memories. Vs .

weekend The word pesto comes from cooking pestare (“to pound” in Italian); LET’S MAKE pestos were once made with a mortar and pestle. The homemade version is in a league of its own. pesto has been around for centuries, but it never goes out of style: Every summer, without fail, pesto is one of the most-searched recipes on Why all the love? Pesto is easy to make, infinitely customizable and super delicious, especially when basil is at its peak. Check out our test kitchen’s go-to formula and start whipping up your own. It freezes perfectly, so you can make all you want! PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. RECIPES FROM FOOD NETWORK KITCHEN

BASIC PESTO The Rule on Nuts ACTIVE: 10 min l TOTAL: 10 min Pesto is a no-cook sauce, MAKES: about 2 cups but you’ll want to toast the nuts to bring out their flavor. 8 cups packed fresh basil Cook in a dry skillet, tossing, ½ cup pine nuts, toasted 2 to 4 cloves garlic until lightly golden, then Kosher salt let cool before 1 cup extra-virgin olive oil blending. ½ cup finely grated parmesan cheese MIX IT UP 1. Pulse the basil, pine nuts, garlic and ½ teaspoon salt in a food processor or Swap in different nuts, herbs or cheese blender until the basil is finely chopped. to create your own blend. 2. With the machine running, gradually add the olive oil and puree until emulsified. NUTS HERBS CHEESE Stir in the parmesan. To store, transfer to a container, cover and refrigerate Choose from almonds, Basil is the classic, Any firm cheese will up to 5 days. cashews, hazelnuts, but mint, parsley and work: Try aged gouda, pistachios, walnuts— cilantro are great too— or you can mix in other asiago, pecorino, anything goes. You can greens like collards, manchego or gruyère. also use seeds, like For a creamy pesto, kale and spinach. stir in some ricotta or pepitas, sesame seeds Use any combination. mascarpone at the end. or sunflower seeds. HOW TO KEEP YOUR PESTO GREEN Like guacamole, pesto can turn brownish when it’s exposed to air. To prevent this, pour a thin layer of olive oil on top of the pesto before covering and refrigerating. FREEZER SMARTS Spoon extra pesto into an ice cube tray and freeze until solid, then pop out the frozen cubes and freeze in a resealable bag. They’ll keep for months, and you can thaw as little or as much as you need. If you’re making pesto just for freezing, leave out the cheese and stir in after thawing. 81SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

weekend PESTO PIZZA cooking Split a loaf of French bread in PESTO MUSSELS half lengthwise and brush the cut sides with 1 cup pesto. Top Sauté 4 sliced garlic cloves with ½ pound sliced capicola, in a pot with olive oil until 2 cups shredded mozzarella golden, about 2 minutes. and ½ cup grated parmesan. Add 2 pounds mussels and Broil until the cheese melts. 1 cup white wine; cover and steam until the mussels Top with chopped basil. open, about 4 minutes. PESTO MEATBALLS Stir in 3 tablespoons pesto. Mix 1 pound ground turkey with 82 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022 ½ cup each breadcrumbs and pesto and ¼ cup each milk and grated parmesan. Form into small balls. Cook in a nonstick skillet with olive oil until just browned, then add 1 cup chicken broth and ¼ cup pesto and simmer until cooked through. Stir in ½ cup heavy cream and simmer until the sauce is slightly thickened.

PESTO TOMATO SOUP Cook ¾ cup chopped shallots and some fresh thyme in a pot with butter. Add one 28-ounce can crushed tomatoes, 1½ cups water and ½ cup heavy cream; simmer 20 minutes. Puree, then stir in 3 tablespoons pesto. Season with salt. PESTO FRIED CHICKEN Cut a 3½-pound chicken into 8 pieces. Whisk together 1 cup milk and ½ cup pesto; add the chicken and soak 30 minutes. Remove the chicken and dredge in 3 cups flour mixed with 1 teaspoon each paprika, kosher salt and pepper. Deep-fry in 350˚ vegetable oil until golden, 12 to 15 minutes.

{‘ƚ̛ƽƚŰ̳ Ina Garten transforms fresh fruit into a simple, irresistible dessert. usually make a shopping list before I head to the store: I decide what to cook while I’m still at home, then I write down everything I need. But sometimes, I like to shop with just the framework for a recipe in mind; that way I can let the ingredients at the farm stand or grocery store tell me what to make. This fruit crumble is the perfect example: In the summer, when peaches are ripe and freshly picked, I love to use peaches and blueberries. And then in the fall, I follow the same basic recipe to turn out a delicious apple crumble. Warm fruit, PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. RECIPE FROM BAREFOOT CONTESSA AT HOME. COPYRIGHT © 2006 BY INA GARTEN. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE.

weekend cooking PEACH & BLUEBERRY CRUMBLES ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 5 to 6 FOR THE FRUIT 2 pounds firm, ripe peaches (6 to 8 peaches) 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice ½ cup granulated sugar ¼ cup all-purpose flour 1 cup fresh blueberries (½ pint) FOR THE CRUMBLE 1 cup all-purpose flour ⅓ cup granulated sugar ¼ cup light brown sugar, lightly packed ½ teaspoon kosher salt ¼ teaspoon ground cinnamon ¼ pound (1 stick) cold unsalted butter, diced 1. Preheat the oven to 350˚. 2. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. 3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. 85SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

PHOTO: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAIGE HICKS. party time Sugarcoat It Give your fruit tray a shiny new look: These candy-coated skewers, called tanghulu, are a TikTok favorite, but the treats were created in China centuries ago. To make them, place 3 strawberries on a skewer. Boil 2 cups sugar, ¹/³ cup corn syrup and ¼ cup water, without stirring, until the mixture reaches 300˚ on a candy thermometer (the hard-crack stage). Carefully tip the pan and dip the berries in the syrup, turning to coat. Let the excess drip off, then place on parchment paper to harden. Serve with whipped cream for a fun strawberries-and-cream twist. Turn the page for more party ideas! —Anikah Shaokat 87SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

Molly Yehs Meatless Meatball Sliders “I’m not typically a ‘meatless meat’ person, but this blend sold me on the concept. It uses simple ingredients I always have on hand. It also has a good dose All-Star of protein, just like meat!” Food Network chefs SLIDERSmake mini versions of some favorite sandwiches. TYreiasrhwaoo s PHOTOS: JOHNNY MILLER; FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: SARAH SMART. with Ranch “You can cook this brisket in a slow cooker or in a dutch oven like I do. The secret is time: Low and slow is the key.”

Jet Tilas Air Fryer Bacon Cheeseburger Sliders “I love that I can cook a patty plus melt the cheese in the air fryer. It makes for a quick cleanup!” Jeff Mauros Crab Cake Sliders with Orange Aïoli “Crab cakes are perfect on a slider bun. Plus there’s no fighting over one single crab cake appetizer—everyone gets their own!” 89SEPTEMBER 2022 ● FOOD NETWORK MAGAZINE

Molly Yehs Jet Tilas MEATLESS MEATBALL SLIDERS AIR FRYER BACON CHEESEBURGER SLIDERS ACTIVE: 30 min l TOTAL: 30 min l MAKES: 6 ACTIVE: 25 min l TOTAL: 35 min l MAKES: 8 1 cup almonds or walnuts, toasted 2 cloves garlic 1½ pounds ground beef (preferably 80% lean) 1 cup panko or matzo meal Kosher salt and freshly ground pepper 1 cup shredded parmesan cheese, plus more for topping 8 slices cheddar cheese 2 tablespoons dried parsley 8 slices bacon, cooked Kosher salt and freshly ground pepper 8 slider buns, split 2 large eggs 4 leaves butter lettuce, torn in half 3½ cups (28 ounces) tomato sauce 2 Roma tomatoes, cut into 8 slices Canola or vegetable oil, for frying 1 red onion, very thinly sliced 12 ounces fresh mozzarella cheese, sliced ¼ inch thick Barbecue sauce, ketchup, mayonnaise and Fresh basil leaves, for topping 6 slider rolls, toasted yellow mustard, for topping Chopped fresh parsley or basil, for topping 1. Preheat an air fryer to 375˚. 1. Combine the nuts and garlic in a food processor and 2. Divide the ground beef into 8 equal portions. Roll each into pulse to a coarse crumb. Add the panko, parmesan, parsley, a loose ball, then press them flat until they are each just wider a big pinch of salt and a few turns of pepper and pulse to than the slider buns (they should be about ½ inch thick). Make combine. Add the eggs and process until the mixture holds a small indentation in the center of each patty. Season the patties together in a ball. Roll the mixture into 1½ tablespoon–size balls, generously with salt and pepper. packing just firmly enough so they hold together but not so 3. Place the patties in an air fryer basket in a single layer. much that they toughen. Put the balls on a plate or sheet of Close the fryer and cook until the patties are browned and an parchment paper. instant-read thermometer inserted into the center of the patties 2. Warm the tomato sauce in a large pot over medium heat. registers 150˚, 5 to 7 minutes. 3. Heat ¼ inch of oil in a skillet over medium-high heat. Cook 4. Place a slice of cheese and a slice of bacon on each patty the balls in batches, turning, until they’re golden brown on all and cook until the cheese is melted and the patties are cooked sides, 7 to 10 minutes. (Alternatively, you can deep-fry the to the desired doneness, about 1 minute. suckers if that’s what you’re into.) Add to the tomato sauce. 5. Carefully remove the patties from the air fryer. Serve on the 4. Put 1 slice of mozzarella, 2 balls and 1 or 2 basil leaves on slider buns with lettuce, tomato, red onion, barbecue sauce, each roll. Serve with additional sauce and chopped parsley ketchup, mayonnaise and mustard. or basil on the side. 90 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

TrishaYearwoo s Jeff Mauro s BRISKET SLIDERS WITH RANCH CRAB CAKE SLIDERS WITH ORANGE AÏOLI ACTIVE: 30 min l TOTAL: 4 hr l MAKES: 12 ACTIVE: 30 min l TOTAL: 30 min l MAKES: 24 FOR THE BRISKET 1 teaspoon onion powder FOR THE ORANGE AÏOLI ½ teaspoon paprika 1 cup mayonnaise ⅛ teaspoon ground allspice 1 teaspoon grated orange zest, plus 2 to 3 tablespoons Kosher salt and freshly ground pepper 1 3-pound brisket fresh orange juice (from about ½ orange) 2 tablespoons olive oil 1 tablespoon stone-ground mustard 2 bay leaves 1 clove garlic, grated 2 onions, cut into large chunks Kosher salt and freshly ground pepper 2 carrots, cut into large chunks 1 15-ounce can diced tomatoes FOR THE CRAB CAKES 2 cups cola ¾ cup crushed butter crackers (18 to 24 crackers) 12 pretzel slider buns ¼ to ½ cup mayonnaise, plus more for schmearing Pickled jalapeños, for topping 1 tablespoon roughly chopped fresh parsley 1½ teaspoons seafood seasoning, such as Old Bay, FOR THE RANCH DRESSING 1 cup plain Greek yogurt plus more for sprinkling ¼ cup mayonnaise 8 dashes of hot sauce 1 tablespoon pickled jalapeño juice (optional) 1 large egg, beaten 2 tablespoons each chopped fresh parsley, dill and chives Kosher salt and freshly ground pepper 1 teaspoon onion powder 2 pounds lump blue crabmeat, shells and cartilage picked out Butter, for spreading 1. Position a rack in the lowest part of the oven. Preheat the oven 24 potato slider buns, split to 325˚. Make the brisket: Mix together the onion powder, paprika, Mesclun greens, for topping allspice, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the spice mix all over the brisket. 1. Preheat the oven to 350˚. Make the orange aïoli: Combine the 2. Heat a large dutch oven over medium-high heat. Add the olive oil mayonnaise, orange zest, orange juice, mustard and garlic in a and then the brisket. Sear on all sides until a deep golden brown, small bowl. Season with salt and pepper. about 7 minutes. Nestle the bay leaves, onions and carrots around 2. Make the crab cakes: In a large mixing bowl, gently combine the the brisket. Pour in the tomatoes and cola and bring to a simmer. crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg Cover and cook until the meat is very tender, about 3 hours. and some salt and pepper. Fold in the crabmeat until just combined. 3. Meanwhile, make the ranch dressing: Mix together the yogurt, 3. Lightly form the crab mixture into 24 two-inch balls (about mayonnaise and pickled jalapeño juice, if using, in a small bowl. 2 tablespoons each) and form into patties. Place the patties on Add the parsley, dill, chives and onion powder and mix until a baking sheet lined with a silicone mat. Spread each patty combined. Refrigerate until ready to serve. with about ¼ teaspoon mayonnaise and sprinkle with seafood 4. Uncover the pot; let the meat and vegetables rest in the juices seasoning. Bake until light golden brown, 10 to 15 minutes. for about 30 minutes. Remove the brisket and slice against the grain 4. Butter each slider bun and lightly griddle to toast. For the into ¼-inch-thick slices. Serve the brisket on pretzel buns with the sandwich build: Spread the bottom half of each bun with aïoli. Place ranch dressing and pickled jalapeños. the crab cakes on top. Top with greens and finish with the top buns. 92 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

rilled Paella with Chicken, Chorizo, Shrimp and Mussels A Paella Cookout Head outside for the ultimate all-in-one party dish. RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN AND AMY STEVENSON 94 FOOD NETWORK MAGAZINE ● SEPTEMBER 2022

Like this book? You can publish your book online for free in a few minutes!
Create your own flipbook