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Find more information and culinary inspiration at kitchenaid. Your refrigerator keeps ingredients fresher . WorldMags. the pancetta. your oven and cooktop roast evenly and simmer accurately. the Great Northern beans and last week’s duck confit. sauciest messes. and take on the French legend whenever inspiration Because when your ambition and your kitchen have no When you have a KitchenAid® kitchen. and your dishwasher overpowers even the stickiest. So take out the pork sausage. there’s so much more to make. the pork shoulder. you’re surrounded by stainless sous chefs.

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PHOTO: KANG KIM. prop styling: Paige Hicks This issue is loaded with fresh fruit! Roasted Fig Sundaes pg. 117 Peach Plum Cobbler pg. Blueberry Cheesecake Galette SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 7 . 115 Melon Salad with Bourbon-Maple Vinaigrette pg. 159 Apple Mustard Chicken pg. 142 Cover photograph by Steve Giralt Food styling: Susan Spungen. FOOD STYLING: KAREN EVANS.Contents S EP T EM B ER 20 13 Food Network Magazine WorldMags. 108 THIS PAGE. CUPCAKE: ANNA WILLIAMS. COVER.

WorldMags. 108 FOOD NETWORK MAGAZINE ● 59 SEPTEMBER 2013 WorldMags. 124 Weeknight Cooking 71 Weeknight Dinners These meals are ready in no time. 3 Food News Discover fun facts and 35 cool new products.Contents Make soda in tons of fun flavors! See page . 66 Wake-Up Call Whip up homemade yogurt for a change. 44 Star Kitchen Jessica Seinfeld shows us her Hamptons guesthouse kitchen. 108 50 Chicken Dinners Find dozens of new ways to cook a weeknight 102 135 In the Know 33 Sew Much Food Some crafty knitters 3 are turning yarn into full-blown meals. 98 Hot Tips Snag helpful cooking advice from Food Network Kitchens. 102 Mix & Match Pesto Make the most of fresh herbs with this quick recipe. BONUS RECIPES 50 Chicken Dinners PHOTOGRAPHS BY 63 Pop Stars Make your own soda: You won’t find these flavors on the shelf. 12 14 24 26 29 30 172 Recipe Index To Your Health Editor’s Letter Calendar Reader Letters You Asked Good Question 40 Pretty Dry Accent your kitchen with one of these stylish tea towels. SANG AN 8 pg. 94 Easy Sides Complete any dinner with one of our simple dishes. 54 Piece of Cake! Our giant ice cream sandwich feeds more than 20 people! 57 Can You Salt It? Some unlikely foods taste better with a sprinkle of salt. 50 Which Side Are You On? Take your pick: cake or yeast doughnuts. Fun Cooking 49 Breakfast Break Turn your favorite cereal into hard candy. 3 38 Know It All: Banh Mi Catch up on the biggest trend in sandwiches.

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128 Make Some Dough! Guy Fieri prepares pizza from scratch. 157 Sweet as Pie Bake an easy fruit dessert for a summer celebration. 170 On the Run See how some foodindustry stars train for marathons.Contents WorldMags. 161 Free Fall See where you can find free fruit and . 149 Party Time 135 Paper Work Serve crudités in fun pouches at your next get-together. 130 Try This at Home Learn how to preserve tomatoes while they’re at their best. 146 Thin Is In Turn veggies into healthful chips. 128 On the Road Weekend Cooking 111 Weekend Dinners Try one of these menus for an end-of-summer party. 163 Saluting the Kernel Try a few recipes from America’s biggest popcorn festival. 120 Texan at Heart Sunny Anderson shares some favorite Tex-Mex recipes. 10 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. 136 Field Day Jose Garces shares recipes inspired by his family’s 113 144 Bake cookies with popcorn! See page 168. Contest 176 Name This Dish! Enter this month’s recipe-naming contest. 148 Serious Salads Get hearty dinnersalad recipes from Food Network stars.

and trails to vast wilderness escapes. Visit tpl. not far from where you A p a r k i s a g i ft .) ph oto : da rcy k i e f e l Somewhere . WorldMags. . The Trust for Public Land is protecting the places that make your community special—from neighborhood playgrounds. (Pass it today and preserve the gift of parks for generations to come.WorldMags.

PIZZA AND GRAINS 82 74 103 117 129 82 California Rice and Beans Ham-and-Cheese Noodle Salad Mix & Match Pesto Pasta with Corn and Kale Prime-Time Pizza Dough Ratatouille Pasta FISH AND SEAFOOD 72 113 Fried Shrimp and Okra Grilled Swordfish with Potato-Chorizo Salad Guy Fieri makes homemade pizza on page Recipe Index 12 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 . SNACKS AND SAUCES 147 166 113 146 131 176 Acorn Squash Chips Caramel Corn Cheese Plate with Grape Tapenade Eggplant Chips Jarred Tomatoes “Name This Dish!” Stacked Salad 146 147 147 Red Cabbage Chips Tomato Chips Zucchini Chips BREAKFAST AND BRUNCH 50 66 124 88 51 Cake Doughnuts Homemade Yogurt San Antonio Migas Stir-Fry Frittata Yeast Doughnuts SOUPS AND DINNER SALADS 90 113 154 149 50 Bonus Recipes! Page 108 Butternut Squash Posole Gazpacho with Cilantro Oil Grilled Spice-Rubbed Shrimp “Niçoise” Salad Grilled Steak and Peach Salad 72 152 86 150 Pork Scallopini Salad Salmon-Fennel Salad Tuna Salad with Herb Toast Warm Spinach Salad with Pork Milanese PASTA. WorldMags.

net SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 13 MEAT AND POULTRY 115 138 121 74 86 90 Contents Barbecue Cheeseburgers Brick Cornish Hens Chimichanga Alamo Grilled Chicken with Bulgur Light Shepherd’s Pie Pork Chops with Corn-Bacon Slaw 76 76 88 122 Slow-Cooker Barbecue Brisket Southwestern Brisket Hash Steak and Pierogi “Una de Cada” Enchilada Casserole derson’s Try Sunny An meals. x e M x e T e it r favo 96 94 VEGETABLES AND SIDES 97 96 115 140 Arugula with Apples and Walnuts Asian Cucumber Salad Foil-Packet Corn Fried Tomatillos with Apple and Ham Grilled Eggplant Salad Grilled Lemon-Pepper Potatoes 97 142 94 117 95 95 Lemon-Herb Orzo Melon Salad with BourbonMaple Vinaigrette Mexican Honeydew Salad Nectarine-Tomato Salad Tomato–Snow Pea Salad Wilted Escarole with Hazelnuts DESSERTS 115 168 49 157 158 54 Blueberry Cheesecake Galette Caramel Corn Cookies Cereal Brittle Cherry-Vanilla Crisp Double Berry–Hazelnut Crumble Giant Ice Cream Sandwich 164 159 144 117 Golden Butter Popcorn Cupcakes Peach-Plum Cobbler with Buttermilk Biscuits Ricotta Sherbet Roasted Fig Sundaes DRINKS 64 65 64 65 64 65 Basil Lemonade Soda Cherry-Almond Soda Citrus-Coconut Soda Grapefruit-Jalapeño Soda Grape-Vanilla Soda Lime-Mint Soda WorldMags.

14 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 AT THEIR PEAK DINNERS UNDER 500 CALORIES Our Weeknight Cooking section is full of light. Try some in these recipes: WorldMags. 90 CALORIES: 415 GOOD TO KNOW Eating walnuts at least twice a week STONE FRUIT: ISTOCKPHOTO. 74 Slow-Cooker Barbecue Brisket 15 minutes active time. Fried Shrimp and Okra pg. according to a recent study. pg. then add some SOURCE: JOURNAL OF NUTRITION walnuts to your pesto (page 103). pg. 86 Stir-Fry -Fry Frittata ta 20 minutes active time. 86 CALORIES: 448 Pork Chops with CornBacon Slaw pg. Toss nectarines into a colorful salad Ham-and-Cheese Noodle Salad pg. Get your weekly double dose: Try California Rice and Beans (page 82). 74 CALORIES: 477 A NEW STUDY INDICATES THAT SOME HOME COOKS GIVE UP EXERCISE SO THEY CAN SPEND MORE TIME IN THE KITCHEN. Here are a few: Grill peaches for Tyler Florence’s hearty steak salad (page 149). THESE QUICK MEALS WILL GIVE YOU PLENTY OF TIME FOR BOTH: Fast Track Light Shepherd’s Pie pg. potassium and vitamin C. 76 Tuna aS Salad alad al ad with Herb Toast 20 minutes active time. 4 in our booklet). with tomatoes and ricotta salata (page 117). 88 Butternut Squash Posole pg. may reduce your risk of diabetes by up to 24 percent. research shows the fruits may fight heart disease and diabetes. 72 CALORIES: 476 Top skillet chicken with a hoisin- plum sauce (No. . Plus. pg. plums and nectarines are all packed with fiber.Contents To Your Health Here’s what’s extra good for you in this month’s issue: It’s stone fruit season! Peaches. 90 CALORIES: 491 Grilled Chicken with Bulgur 15 minutes active time. healthful meals. FLY HIGHER. SNACK BRIGHTER. WorldMags. TM All trademarks are owned by Société des Produits Nestlé S. Don’t just snack. Made with real fruit or fruit juice.. they can take any day to a better place. Vevey. SNACK BRIGHTER TM . EDY’S® Fruit Bars are now called OUTSHINE® bars.

120 Anne Burrell Chef Wanted with Anne to see how you can help. Brunch @ Bobby’s (on Cooking Channel) pg. Sunny Anderson Cooking for Real. 136 Alex Guarnaschelli Iron Chef America. Worst Cooks in America. 30 JULIE’S “LIVE SIMPLER” TIPS: 1 Pre-wash. 150 Jeff Mauro Sandwich King pg. 30 Geoffrey Zakarian Iron Chef America. Alex’s Day Off pgs. Eat for good! Marc Murphy wants you to eat out—and not just at his restaurants. Everyday Italian (on Cooking Channel) pg. Symon’s Suppers and Cook Like an Iron Chef (both on Cooking Channel) pg. restaurants around the country will donate some proceeds to the cause. bowls. 3 Organize prep tools. Bobby Flay’s Barbecue Addiction. Iron Chef America. Guy: Kids Cook-Off pg. 152 The Whirlpool® induction cooktop’s advanced AccuHeat™ technology lets you cook faster with complete control — so feeding the family is simple. Chopped pg. Home Made in America with Sunny Anderson pg. 30 Giada De Laurentiis Food Network Star. utensils and seasonings within arm’s reach of your stovetop and sink for easy access. chop and prep veggies on Sunday for super-quick salads and cooking all week long. 2 Marinate meats and chicken before bedtime. Giada at Home. Visit nokidhungry. Worst Cooks in America SEPTEMBER 2013 ● . 128 Bobby Flay Food Network Star. Guy Fieri Diners. From September 15 to 21. 154 Tyler Florence The Great Food Truck Race pg. Drive-ins and Dives. 149 Jose Garces Iron Chef America pg. He’s helping Share Our Strength promote its Dine Out For No Kid Hungry Contents Find your favorite Food Network celebs in this issue: Star Search Committed to simplifying everyday things. The Next Iron Chef pg. The next day. 30. 30 Donatella Arpaia Stewart Iron Chef America.ADVERTISEMENT Simply Faster Whirlpool® Presents WorldMags. Guy’s Big Bite. Chopped. 131 Michael Symon Iron Chef America. Rachael vs. Whirlpool® invited organization guru Julie Morgenstern to share 3 savvy meal prep tips (while Whirlpool® shares cooking technology that gets you out of the kitchen faster). Learn more at whirlpool. grill or sauté flavorful meals in 16 FOOD NETWORK MAGAZINE WorldMags.
Your new secret ingredient? Complete control.
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ONE FINE DESERVES ANOTHER Pairing premium Lindt EXCELLENCE dark chocolate with wine is the ultimate YZ[ZH]VY[OLW\YLYPJOPU[LUZL ZLUZVY`L_WLYPLUJL-VY[OLPKLHSWHPYPUNÄ taste of the chocolate and then slowly sip the wine. As the chocolate and wine H]VYZVMLHJO^PSSILLSL]H[LKJYLH[PUN JVTIPULVU`V\YWHSH[L[OLJVTWSL_Å an entirely new taste experience. Here are a few pairings that are too perfect to resist. Try them for yourself and then share the experience with your friends.

Four Pairings
Lindt EXCELLENCE 70% Cocoa paired with J. Lohr Estates Seven Oaks Cabernet Sauvignon. Ripe aromas of blueberry and black plum meld with a bouquet of chocolate and hazelnut in this superb wine. Pair it with the balanced and rich EXCELLENCE 70% Cocoa, which features notes of tobacco, leather and roasted nuts. They are HTH[JOPUIV[OKLW[OHUKIVK`HUKÄ UPZO^P[O a creaminess that coats the palate. Lindt EXCELLENCE A Touch of Sea Salt paired with J. Lohr Estates Perch Pinot Noir. The fresh, ripe berries in this wine are accompanied by a touch of earth and brown sugar that complement the sharpness of the Fleur de Sel and sweet cacao characteristics of EXCELLENCE A Touch of Sea Salt. Together they PU]VRLÅ H]VYZYLTPUPZJLU[VMMYLZOJYLHTHUK I\[[LYHUKÄ UPZO^P[OHWSLHZHU[[HUNPULZZ Lindt EXCELLENCE Chili paired with J. Lohr Estates South Ridge Syrah. This is an elegant red ^PUL^P[OKLLWYPJOMY\P[HYVTHZHUKÅ H]VYZVM pomegranate, blueberry and prune, with a spicy Ä UPZO,_WLYPLUJLP[^P[OEXCELLENCE Chili, HÄ ULHYVTH[PJZ^LL[KHYRJOVJVSH[LWLYM\TLK with premium red chili. Enjoyed together they create spicy warmth that bursts onto the palate. Lindt EXCELLENCE Intense Orange paired with J. Lohr Estates Bay Mist White Riesling. Enticing notes of lychee, pear and orange are present in this bright and luscious wine. It is the ideal TH[JOMVY[OLZ^LL[JP[Y\ZWYVÄ SLHUKLX\HSS` complex EXCELLENCE Intense Orange. Full MY\P[Å H]VYZHUKHIHSHUJLKZLHTVMYLMYLZOPUN acidity work in harmony to create perfection!

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with milk
With 8 grams of high-quality protein in every 8 oz glass, MILK is a musthave “breakfast fuel” that can help power your family’s potential. Nothing else sets you up for successful days like a delicious and nutritious breakfast, including MILK.


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Put summer herbs to good use in pesto (page 103).

Back-to-school means busy mornings, so anything you can do the night before— like laying out clothes or planning a healthy breakfast—can help! And in the morning, an 8 oz glass of milk is an easy and fast way to get 8 grams of protein to start the day off right.

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and we figured we had about a 0. I’ll admit we had some preconceived notions about Guy’s American Kitchen & Bar—also known as Flavortown. but he decided to stay so he could have lunch with the kids. when the three of us decided we were long overdue for a visit to Guy’s restaurant in Times Square. Guy’s place in Times Square Big and Little Check out our latest kids’ edition in the back of this issue—but first. E Giada De Laurentiis. see if you can identify these Food Network stars! Maile Carpenter Editor in Chief A B C D E F 24 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. ANSWERS: A Michael Symon. We assumed it would be filled with tourists (we saw a few). There were no cameras around. no reporters. But this is the best example yet because it shows exactly what Guy is like—the king of Flavortown. I turned and saw a man who looked exactly like Guy Fieri cooking in an open kitchen. sure FROM TOP: TRAVIS HUGGETT. it was Guy.Editor’s Letter WorldMags. showing a few kids how to cook when no one is watching. and it turned out he was cooking with kids for a charity lunch. and as we contemplated asking for a better table upstairs. D Jeff Mauro. People always ask me what the Food Network stars are like in real life—you know. their families and Guy. B Bobby Flay. cooking and eating together. MARK recently with a couple of other editors. He had a few miniature sous chefs at his side. C Melissa d’Arabian. I wondered for a split second if the restaurant had a Guy I was in a meeting look-alike working back there. no fans gathered to watch—just these kids. plating meatballs in the middle of the lunch rush. reviewing the layout of the Guy Fieri pizza story (page 128). when they aren’t on stage at a food festival or signing books or putting on a show for the camera. He told me later that he was supposed to go home the day before. that there would be some funny Guy-isms on the menu (there are). but when I walked over to get a closer look. I can think of all sorts of examples of Guy being a genuinely good Guy (he once gave up his trailer to me on a shoot when I was a hundred months pregnant).0001 percent chance of seeing the busiest celebrity chef on earth in his New York City restaurant on a random Friday afternoon. The host seated us in a back corner of the underground level. F Ron Ben-Israel .

From baking tins and mixing bowls to cooling racks and carrying Shop the collection—only at Kohl’s and L E T T H E M E AT C A K E S! Soccer. WorldMags. oh my! Worry not. recitals and bake sales. there’s a wealth of tools & tricks at your batter-covered fingertips. Super .

Serve with sundae toppings. Design your own pesto on page 103. bake at 200˚. 30 September SUN MON TUE WED THU FRI SAT 1 Gr banana splits Grill for Labor Day: fo Halve Ha bananas lengthwise len through thr the peel. AVOCADO DIP AND STUFFED TOMATO: DEVON JARVIS/STUDIO D.Calendar WorldMags. mash 1 avocado with a spoonful of light cream cheese until mostly smooth. PESTO GRILLED CHEESE: JAMES WOJCIK/TRUNK ARCHIVE. HOMEMADE RAISINS. grill gri cut-side down until unt marked. COFFEE ICE POP: SHUTTERSTOCK. 23 24 For a new sandwich spread. 3 tablespoons each tahini. sy and salt o over mediumhigh h heat. 3 minutes. 12 1 2 14 1 COCONUT WATER. H Anne Burrell! A Tweet her a T w special wish at sp @chefanne burrell. Open and take a cue from the athletes: Drink coconut water! It’s refreshing and packed with electrolytes. HUMMUS PLATE: KARL JUENGEL/STUDIO stuffedcabbage. APPLE: PHILIP FRIEDMAN/STUDIO D. serve this easy party appetizer: Hollow out small tomatoes and stuff with chicken salad. 15 Try a fun weekend project: homemade raisins! Arrange grapes on an oiled baking for the recipe. Go to birt foodnetwork. 2 3 4 Make hummus for a snack: Puree 1 can drained chickpeas.S. serve over waffles with hot apple cider. 11 Serve crostini for happy hour: Spread goat cheese on toasted baguette slices. 26 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. fresh thyme and honey. 3 hours. @ 22 Host an applethemed brunch for the first day of fall: Cook chopped d apples in butter with a pinch of cinnamon. olive oil and water. 27 28 Before tomato season is over. Celebrate Rosh Hashanah with horseradishcrusted brisket: Go to foodnetwork . BANANA: GETTY IMAGES. freeze in molds. 29 Start the week with a simple dinner: pesto grilled cheese. 20 0 21 2 Happy Birthday. 26 It’s Ellie Krieger’s birthday! Try her maple nuts: Cook 2 cups walnuts with ⅓ cup maple syrup. . 16 17 7 19 Make Mak Michael Symon’s S crab-stuffed c cabbage c tonight in t honor of his ho birthday. season with pepper. 5 6 7 8 Watch the U. Top with raspberries. 9 10 Turn this morning’s leftover coffee into an afternoon treat: Mix 2 cups coffee with ¼ cup cream and some sugar. some lemon juice and salt. .net WorldMags.

WorldMags. © 2013 Hilton Worldwide WorldMags. clean duvet on your bed and Great Getaways at over .net A fresh.900 locations.

WorldMags. I added a few slices of fresh jalapeños (after all. After 40 years of marriage. I had never thought to puree vegetables—it was a major success! Judy Ritter Rome. Beef Dairy WorldMags. we are from Texas). rugged outdoorsman who wears flannel and likes beer. Michelle Young Milford. June 2013] is accompanied by a photo of a dairy cow. Kim Saba SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 29 . thanks to the step-by-step photos. Just looking at your story brings back memories of wonderful barbecues. Gretchen McCormack Waco. including celery. CHARLES MASTERS (2).. The recipe was delicious and easy to follow. and this was no exception: The sundae was awesome! What a fabulous ending to a Memorial Day barbecue. especially the Wine BBQ Sauce recipe that’s splattered with Worcestershire sauce. but I have to point out that your blurb about the healthfulness of ground beef [Food News. OH Editor’s Note: Thanks for the correction—we should have caught this one! Beef cattle are typically rectangularly shaped. it was truly a joy to put something new on the table when I made your TomatoGinger Couscous [Weeknight Cooking. roasted red peppers.” June 2013]. This is one of my mother’s cookbooks that I treasure. A few thoughts from our readers this month. That’s why I loved your grilled pizza story with Anne Burrell [“Try This at Home. have large udders and are commonly white with black spots. you are also alienating others with gender stereotyping. fixed by either Mom or Dad. I was anxious to try the Pickled Dill Carrots in your June 2013 issue [“Crunch Time”]. Keep the letters coming! I was determined to make the most of my Memorial Day weekend by trying something new. several vendors at our local farmers’ market had kaleidoscope carrots last weekend. They say bacon is good on anything. Crystal Adaway Fredericksburg. OH I married a man who thoroughly detests cooking with all vegetables. FL Imagine my surprise when I got my June 2013 issue and saw a photo of Dishes Men Like on the Editor’s Letter. “Why is this in Food Network Magazine?” Please stop your “anything Guy Fieri does is amazing” rhetoric and showcase more food. I had some leftover chicken. Diana Burnell Sunnyvale. June 2013]. Lucky for me. I had to try Reader Letters We Hear Y ou. I grew up on a farm where we raised beef cattle—your photo isn’t of a beef cow. which made my efforts even more colorful. My first reaction was. sautéed onions and a drizzle of balsamic. CA FROM TOP: STEVE GIRALT. While I understand you are catering to a specific population. tomatoes and broccoli. The stereotype you illustrated was that of the macho. mushrooms. VA When I opened the men’s portion of this month’s magazine [June 2013]. VA I was surprised to see a three-page spread in the summer barbecue issue devoted to Guy Fieri’s car collection [“Car Guy. so I just threw that on the crust with feta. Now I don’t have any excuse not to make dinner! Kristin Pinches Vero Beach. Denise Barlow Woodford. dairy cows are usually more trapezoidal. I was immediately turned off. TX When I saw Michael Symon’s Beer-andBacon Toffee Sundae in the insert of the June 2013 issue [“Something’s Brewing”].” June 2013]. GETTY IMAGES. CO Your magazine is usually right on the money. SHUTTERSTOCK..

flour and milk). I’d like to incorporate more Greek yogurt into my diet.Letters WorldMags. and Jade eats what we eat. NJ Anne. then coat them in panko breadcrumbs and lightly pan-fry them. DE Alex. you guarantee that you possess all necessary rights to grant the material to Food Network Magazine. What am I doing wrong? Diane Sabbagh Oakland. NY You Asked. use littleneck clams because they’re not as sandy as some other kinds. If you have to use dry bay leaves and they’re brittle and stiff. you need to make her real food. rinse the shelled clams again before serving. has such a mature palate. your daughter. so don’t let them stay in the water too long.. Warning: It could get messy. Jade. As the mother of an 8-monthold. Jeff. what is the purpose of adding bay leaves to a roast when they’re always removed after cooking? Troy Buerger Grand Island. shaved parmesan and a little arugula. —Jeff Mauro First of all. recipes and photographs) should be original and becomes property of Food Network Magazine. which reserves the right to republish and edit all correspondence received. As soon as she starts eating. then cut and serve it thin like bite-size sandwiches. Or rub it on chicken before you roast it. VA Food Network stars answer your burning questions. Eight months is a little young because there are a lot of things she can’t eat yet. they always seem to have sand in them. You can also use it instead of butter to finish a sauce. you should never break the leaves into pieces or crumble them—always use the whole leaf in one piece. Mix pulled chicken with béchamel (a white sauce made with butter. submerge them in cold water for a few hours. so try to use fresh ones. —Anne Burrell Absolutely. —Alex Guarnaschelli Fresh bay leaves are one of my favorite ways to add subtle flavor to a GETTY IMAGES. no matter how I clean clams. Can I use it as a substitute for sour cream or cream cheese? Aimee Nesline Akron You can’t feed her kid stuff. Alex says to clean clams by leaving them in water. Start by scrubbing the shells under cold running water until they feel smooth. if they’re still sandy.. Cook and taste. Be careful. though: Fresh water kills the clams. but as soon as possible she needs to eat what you eat. The dry ones don’t bring much to the party. How about chicken Alfredo with garlic bread? Jessica Sianni rk o tw e n food . Assemble the chicken on the lasagna noodles. s at Write to u . too. some cracked black pepper. Giada. I wonder if you have any advice to ensure my child will like different cuisines and not just kid stuff? Ann Kording Woodbridge. I grew up eating adult food with my parents. By making a submission. 30 FOOD NETWORK MAGAZINE ● Have a for a question ork w Food Net ? r a st SEPTEMBER 2013 WorldMags. —Giada De Laurentiis Make the “bread” by boiling lasagna sheets. —Michael Symon The content of all submissions (including letters. magazine . Next. you say you can turn any meal into a sandwich.

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A. Milk is for cereal.A. ® WorldMags. . .All tr t ade ad mar marks rks are o ow wned d by b So Socié ciété éd de des e Produ Pr rodu od it its ts t s Ne estl st é S. Coffee-mate is for coffee’s perfect mate.V Veve evey Switzer eve wit tzer z lan and d.A .net WorldMags.

three big knitting stores—ImagiKnit in San Francisco (imagiknit.In the Know Crochet something tasty. Then. WorldMags. or better yet. find some fun new tea towels and tour the Seinfelds’ kitchen. but crafters are cranking out something new and totally irresistible: crocheted snacks. like this burger. Purl Soho in New York City (purlsoho. learn from the pros: This month. American knitters have been dreaming up all sorts of fun meals. You can find free patterns SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 33 . etsy. dog and fries ($12/hot dog. Inspired by the popular Japanese art of amigurumi (crocheting small dolls and toys).net KANG KIM Sew Much Food We thought we had seen it all in the fake-food world. PHOTOGRAPH BY—will launch food-design crochet and The Little Knittery in Los Angeles (thelittleknittery. $22/burger and

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50 for 20. HANSON: SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 35 . $32 for four. fredflare. but we like the idea: Proceeds from Mmmhops T-shirts and pint glasses will go to victims of the Oklahoma tornadoes. Wink. Dubbed Mmmhops ( These Notebook “Paper” Napkins are the size of a standard piece of This “paper” cup is actually a ceramic Notebook Mug. BEER BROTHERS The brothers of the ’90s sensation Hanson are still In the Know NOTE Get into back-to-school mode with some notebookinspired gear. The new iStraw holds your smartphone while you sip from a 16-ounce tumbler. krazystraw. $18. $10. In an unscientific office road test.Food news TAKE WorldMags. pretzels or even a sandwich. artcraftgifts. STRAW DEAL Great news for obsessive texters: You can now chat while you drink. and now that they’re all grown up. then pack it for Fill a Notebook Bag with chips. as in “MMMBop”).com 2000 WorldMags. so you can keep one hand free for typing. We haven’t tried the Use a pen to jot down ideas on Memo Pad Coasters: They wipe clean with a regular eraser. $5. leafcutterdesigns. the pale ale comes out this fall—just in time for the Anthem World Tour. $10 for NOTEBOOK GEAR (4) AND CUP: DEVON JARVIS/STUDIO D. it practically doubled our textingwhile-drinking productivity. TAYLOR CROTHERS/CORBIS. mmmhops. whiskergraphics. they are hawking their own beer.

hesterandcook. DEVON JARVIS/STUDIO D (4). In a recent study. (Note from our test kitchens: We’re still eating the fresh ones. This summer the National Park Service started overhauling menus and adding healthful options at more than 250 restaurants and snack bars across the country. $28 for 25. chicken wraps and pizzas with whole-wheat dough. FROM TOP: HELEN SESSIONS/ALAMY. COLLEGE PAPERS We don’t recommend these place mats for a classy dinner party. SOURCE: IMPULSE RESEARCH TRAIL REMIX It doesn’t seem right to finish a long hike along the Grand Canyon with a big plate of fries. and some restaurants in Yosemite National Park round out kids’ meals with a salad or fresh fruit instead of fries. plus four big rivals (Georgia Tech. in which case canned might be better for you. canned peaches were found to have significantly higher levels of vitamin C and antioxidants than fresh A recent survey found that 25% of people have passed off frozen food as their . GETTY IMAGES. In CAN IT BE? PHOTOS. but they’re perfect for tailgating: They come by the pad. Florida State and Texas). and you can order any school in the Southeastern Conference.) SOURCE: OREGON STATE UNIVERSITY 36 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Clemson.In the Know WorldMags. There is nothing better than a fresh peach at peak season—unless you are eating one just for the vitamin C. Grand Canyon’s Canyon Village Deli removed all fried foods from its menu and now serves strawberry and spinach salads.

r. FAGE Total is a truly unique and versatile authentic Greek strained yogurt. Trademarks are used with permission by FAGE Luxembourg S. All rights reserved.a. Discover how world-class chef Bobby Flay chooses to incorporate this special yogurt into new and delicious dishes at fagetotalchallenge. FOR A GREAT FINISH. © 2012-2013 FAGE USA Dairy Industry. START WITH FAGE .

D. eatbonmi. 1 cup cider vinegar. 900 19th St. CLOCKWISE FROM TOP: JASON A. Cucumber Cilantro R d Curry Red C B Beef f Banh Mi Bon Banh Mi Charleston. The Classic Vietnamese baguette The traditional bread is made with rice flour and wheat flour. C fi h Banh Catfish B h Mi Baoguette New York City 61 Lexington Ave. Here’s a cheat sheet on the trend. Boston @bonme Nom Nom Truck. steamed in banana leaves. Soy sauce Chicken or pork liver pâté Jalapeños FAKE YOUR OWN Most ingredients above are sold in Asian grocery stores. then let cool. FOOD STYLING: CYD RAFTUS MCDOWELL. Houston @PhamilyBites DucknRoll. baoguette. Banh mi have been popular for years in big . hoagie roll or French baguette Replace: Pickled daikon With: Pickled red onions Replace: Cha lua With: Bologna or mortadella B Breakfast kf B Banh h Mi Elizabeth Street Café Austin 1501 South First St. it’s like a pork terrine. DEVON JARVIS/STUDIO D.C. Chicago @ducknrolltruck B Butternut Squash S h Banh Mi Bonmi Washington. boil 2 minutes. 2 tablespoons sugar and ¼ teaspoon kosher salt in a small 38 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WITH A TWIST Try some creative takes on the banh mi. SAKRAN. came up as top picks in state after Banh Mi on Wheels Combine 1 thinly sliced red onion. but you can use these MAIN PHOTO: CHARLES MASTERS. Mayonnaise Cha lua Also called Vietnamese pork roll. in supermarkets and on street corners everywhere: There are now more than 20 banh mi–themed food trucks on the road.In the Know Know It All: Banh Mi When we set out to find America’s favorite sandwiches last year... elizabethstreetcafe. a Vietnamese favorite made with assorted meats and pickled vegetables. JEREMY KEATS SALADYGA. but we seem to be in the throes of a nationwide banh mi boom. CINZIA REALE-CASTELLO. PATRICK LU. Pickled daikon and carrots These add essential tang and crunch. Head cheese The Vietnamese version of this cold cut is made with fish sauce. INSETS. San Francisco @nomnomtruck Phamily Bites. variations of banh mi (pronounced “bun me”). SC 162 Spring St. Bon Me. NW. Replace: Vietnamese baguette With: Italian bread. The sandwiches have been popping up at chain restaurants. WorldMags. ½ cup water.. Track down one of these food trucks. garlic and scallions.

That’s good no matter how you slice it.WorldMags. © 2012 Newman’s Own Inc. NOT . All natural toppings. Plus all profits to charity. Deliciously crispy crust. WorldMags.

com for information Wild l Wilderness t towel $ L Sli towel l Lemon Slice $ 40 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags.marimekko. ktaadn. chewingthecud. .com Triangles towel $25 for two.In the Know WorldMags. Harlequin towel $18. t Sprouts towel $24. Ferm Living. makelike. Wash & Dry towel $24 for four Pretty Dry Add some color to your kitchen with these fun tea Fine N F Net towel l $ Korona towel $ Knife’s Edge towel $26. MARKO METZINGER/STUDIO D. Leaves towel $25 for two. brika. Luminaria towel $36 for two. anthropologie. ktaadn.

WorldMags. WorldMags. shiraleah. Moscow Purple towel $ Tulip T l towel l $ A Au P Pears! ! towel l $20. shophorne. Polka-dot towel $10. Garden towel $11. Eggplant towel $ Pyramids towel $ Check towel $ Party P t Green G Diamond Di d towel t l $13. poketo. henhouselinens. fishseddy. patchdesignstudio. SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 41 . Fern Orange towel $ Aragosta towel $12 for three Bargello B ll Navy N towel t l $10. huset-shop.

Sponsored by The Sherwin-Williams Company.COM/PAINT for a chance to win a trip for 2 to visit a restaurant that's been reinvented on an episode of Food Network's .net ADVERTISEMENT PAINT THE Impossible The possibilities are endless with SHERWIN-WILLIAMS helps energize. plus meet & greet with host Robert Irvine. No purchase necessary. age 21 or 2013. and enter the "Paint the Impossible" Sweepstakes at FOODNETWORK. refresh and transform challenging spaces on Restaurant: Impossible. And see how you can bring the design team’s creativity home with their expert tricks and tips. Odds of winning depend on number of entries received. TAKEAWAY TIP The HGTV® HOME by Sherwin-Williams color collections are coordinated palettes of colors that work together for roomto-room harmony. ET on September 16. 101 W.m.. Explore endless possibilities for your home. Hawaii and where prohibited. Sweepstakes ends at 5:00 p. For full official rules. Florida. WorldMags. Check out these behind-the-scenes photos of the show’s recent makeover of Smitty’s Restaurant in Clearwater. visit www. OH 44115. MAKE THE MOST OF YOUR COLOR WITH THE VERY BEST PAINT. Open to legal residents of the contiguous 48 United States and D. RESTAURANT: IMPOSSIBLE TRICK The design team chose the Traditional Twist collection from HGTV® HOME by Sherwin-Williams to add a modern and fresh vibe to the main dining room. Cleveland. dinner for 2 at a fine dining restaurant and a $500 Sherwin-Williams gift card. Sherwin-Williams exceptional quality paints will help you achieve the best results. Void in Alaska.C.

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but he can’t even cook an egg. Although the Seinfelds’ main house (and killer kitchen!) is just across the HAIR: TED GIBSON. and their three kids head to their East Hampton. she turns her friends and family members into sous chefs—with one notable exception: “My husband can stand on stage in front of thousands of people. “There are always 10 kids around. (Her upcoming cookbook. and she sets out buffets on an old farm table so guests can eat on their own schedule. The Can’t Cook Book.) Come summer. . Jessica wanted it to feel like the 18th-century Long Island house she grew up in. MAKEUP: REBECCA RESTREPO. “My parents stay here. and Jessica spends a lot of time in it testing Star Kitchen Author Jessica Seinfeld’s guesthouse kitchen is one of the best hangouts in the Hamptons. this kitchen is a dreamy place for any cook. Feeding them all.WorldMags. so she chose elements that feel rustic and worn. was photographed here. finding space for everyone isn’t a problem. when all the guests arrive. though.” Jessica says. estate for the summer. so she keeps giant jars of potato chips and bagels on the counter of this guesthouse kitchen. Jerry. SEPTEMBER 2013 WorldMags. PHOTOGRAPHS BY BJÖRN WALLANDER When cookbook author Jessica Seinfeld. but it was built just 10 years ago.” When you have a sprawling estate with a three-bedroom guesthouse. can be tricky. their entire social universe travels with them. her husband.” 44 FOOD NETWORK MAGAZINE ● Pine floors Her guesthouse looks centuries old. and all my friends— sometimes for the whole summer. however. like unfinished pine floors with mismatched planks. NY.

“Everyone knows where everything is because they can see it all. Jessica wanted to make the space feel light and SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 45 . Turn the page to get Jessica’s look.” she says. WorldMags. In the Know Inside out Knowing she would be spending a lot of time in this Open shelving Jessica installed open shelving so guests can help themselves to whatever they need. She created the paint color—a mix of blue and gray—to look like the sky.WorldMags.

great recipes and tons of kitchen tips. $35. chips and oranges for her guests.foodnetworkmag. WorldMags. plus guests know just where to put . Pick up some of Jessica’s finds for your own kitchen. anchorhocking. $70.In the Know Hang a plate shelf like Jessica’s: It shows off her MORE P RO M OT I O N of what you love Food Network Magazine is packed with big Get the Look Jessica keeps big containers like these 2½-gallon Montana jars stocked with bagels. SAVE 50% OFF THE NEWSSTAND PRICE! Order online at my. Subscribe today and you’ll find everything when you want it and how you want it—on our digital edition.

net Vintage wooden boxes are all one of a JAR. IT’S PASTA. olinafaire. BOX. TRAY AND VIALS: MELISSA PUNCH/STUDIO Cobalt blue vials. threepotatofourshop. monticelloshop. much like these. FIBER AND OMEGA -3. PROTEIN. One box of Barilla PLUS ® provides the approximate nutritional equivalent of: the fiber in 35 leaves of Swiss chard. $75 to $150. PERFECTED™. but you can find a version like Jessica’s online. restorationhardware. the omega-3 in 6 ounces of walnuts and the protein in 11 eggs*. act as sun catchers in Jessica’s kitchen. $70. $20 each. $129. Vintage-style milk glass filament pendants help give the kitchen an old farmhouse look. PLUS ® *USDA NUTRIENT DATABASE .WorldMags. BARILLA PLUS ®.org A HEALTHY BALANCE OF NUTRIENTS PLUS TASTE. too. COMBINED FOR A MORE BALANCED Her long baguette tray was a thrift-store find— this similar mango-wood tray is ideal for bread.


©2013 Hormel Foods, LLC

un Cooking
Turn cereal into candy. Then, see what we’re salting now and create your own soda.


Breakfast Break
Pop quiz: How many boxes of cereal are in your pantry? Assuming that you’re sitting on a surplus like most families, we have just the recipe for you: cereal brittle. Line a baking sheet with parchment paper and brush with vegetable oil. In a saucepan, combine 2 tablespoons water and 1 cup sugar. Bring to a boil over medium-high heat; cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 1 cup cereal (we used a mix of Cinnamon Toast Crunch, Kix and Cheerios); pour onto the prepared baking sheet and spread with a rubber spatula. Let cool completely, then break into pieces.




Fun Cooking


ACTIVE: 40 min l TOTAL: 50 min MAKES: 12 doughnuts (plus about 6 doughnut holes)

Cooking spray 2⅓ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon freshly grated nutmeg ¾ teaspoon salt 2 tablespoons unsalted butter, at room temperature ¾ cup sugar 1 large egg plus 1 egg yolk ½ cup whole milk 1 teaspoon vanilla extract Vegetable shortening, for frying

Which side are

1. Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a ½-inch round tip or snip a ½-inch hole in one corner of a large resealable plastic bag. 2. Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag. 3. Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight. 4. Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340˚. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340˚ and repeat with the remaining doughnuts.




you on?
We polled Food Network fans on Facebook to settle the great doughnut debate: cake or yeast?
ACTIVE: 50 min l TOTAL: 2 hr 20 min MAKES: 12 doughnuts (plus 12 doughnut holes)

FOR THE DOUGHNUTS ½ cup granulated sugar, plus a pinch 1 ¼-ounce packet active dry yeast 1 cup whole milk 2 large eggs 4 tablespoons unsalted butter, melted, plus more for the bowl 1 teaspoon finely grated lemon zest ¾ teaspoon salt ½ teaspoon vanilla extract 4¾ cups all-purpose flour, plus more for dusting Cooking spray Vegetable oil, for frying FOR THE GLAZE 1½ cups confectioners’ sugar 3 tablespoons whole milk 1 teaspoon finely grated lemon zest ¼ teaspoon vanilla extract Pinch of salt 1. Make the doughnuts: Put ¼ cup warm water (110˚ to 115˚) in a stand mixer bowl. Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes. 2. Whisk ½ cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl. Add to the yeast mixture and whisk to combine. Using the dough hook on medium speed, gradually beat in the flour, scraping down the bowl as needed. Continue beating until the dough gathers around the hook, about 3 minutes. Turn out onto a clean surface and shape into a ball. 3. Brush a large bowl with butter. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.) 4. Turn the dough out onto a lightly floured surface; roll out into a 12-inch round, about ½ inch thick. Cut out 12 circles with a floured 3-inch-round cookie cutter, then cut out the centers with a ¾-inch-round cutter. Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes. 5. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340˚. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the doughnut holes 1 minute per side.) Remove with a slotted spoon and drain on paper towels. Bring the oil back to 340˚ and repeat with the remaining doughnuts. 6. Make the glaze: Whisk the confectioners’ sugar, milk, lemon zest, vanilla and salt in a bowl. Dip the warm doughnuts in the glaze.



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WorldMags. may reduce the risk of osteoporosis. calcium and vitamin D. Knowing the level of lactose in common foods—and which work for you—can let you enjoy all of dairy’s deliciousness AND nutrients. Also know that lactose free milk is still REAL DAIRY— that provides calcium. As part of a well-balanced . there are endless ways to enjoy dairy’s deliciousness —and its nutritional benefits. Protein is an important building block of bones and muscles. protein and vitamins A. But no one with lactose intolerance likes missing out on the foods they love because of the discomfort that can be caused by FULLY ENJOY DELICIOUS NUTRITIOUS DAIRY AGAIN! From ice-cold milk to tangy cheese to creamy yogurt. D and B12.WorldMags.

Department of Agriculture and for delicious recipe options and simple ingredient substitutions to continue to enjoy the dairy you love. oz. **While yogurt does contain lactose. with cereal. Knowing at-a-glance which foods work for you means never going without the dairy you love—or the recommended three daily servings and essential nutrients you need****. December 2010. WorldMags.S. how you enjoy YOUR three daily servings of low-fat or fat-free dairy recommended by the USDA is up to you! MORE WAYS TO ENJOY DAIRY Visit recipes. DC: U. its live and active cultures help break down lactose making it easier to digest. shake and more.) Enjoy yogurt in a smoothie. American Cheese (1 oz. fruit and granola parfaits. in a latte.S. Mozzarella & Swiss. Washington. Department of Health and Human Services. Colby. 2010. Dietary Guidelines for Americans. or as a recipe substitute for mayonnaise and sour LACTOSE LEVELS AT-A-GLANCE*** People with lactose intolerance can tolerate different lactose levels.) Enjoy a deliciously simple moment–AND dairy’s health benefits–by the glass. 1-2 GRAMS Natural Cheeses (1 . 7th or nationaldairycouncil. With so many options. Government Printing Office. SR 25 ****U. 0 GRAMS LACTAID® Milk* (8 fl.WorldMags.lactaid.) Yogurt** (6 oz. oz. Monterey Jack.S. Choose low-fat and fat-free most often. ***USDA National Nutrient Database for Standard Reference. Ice Cream (1/2 cup) 5-13 GRAMS Milk (8 fl.) like Cheddar.) 3-5 GRAMS Cottage Cheese (1/2 cup) Spoon its dairy goodness over fresh greens or spread on a whole wheat cracker and sprinkle with fresh herbs. Brought to you by *All fat varieties are lactose free.

leaving an overhang on the short sides.5-quart rectangular Preheat the oven to 350˚. let ANDREW PURCELL Make room in your freezer: This supersize ice cream sandwich is as big as 50 standard ones and contains 4½ quarts of ice cream! It’s perfect for a summer party. mark with toothpicks. Score using a ruler. PHOTOGRAPHS BY WorldMags. Coat two 12-by-17-inch rimmed cartons vanilla baking sheets with cooking ice cream. 2 Prepare the cake mix with an extra egg. 3 Measure 2½ inches in from each long side of one . To make the “cookie” base. Divide the batter between the 2 baking sheets. spread evenly with an offset spatula. GIANT ICE CREAM SANDWICH ACTIVE: 40 min TOTAL: 1 hr 10 min (plus freezing) SERVES: 24 Cooking spray 1 16-to-18-ounce box devil’s food cake mix (plus required ingredients) 1 1 large egg 3 1. then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide. softened spray. we baked two ultrathin cakes in rimmed baking sheets and sandwiched 3 inches of vanilla ice cream between them. See below for the how-to. Bake until set. then line with parchment paper. 8 to 9 minutes.Piece of Cake! This giant ice cream sandwich will be big fun at any party. 54 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. We wrapped our 17-inch sandwich in parchment to look like the real thing.

10 down). WorldMags. then slide the ice cream onto the cake. 4 Round the corners of the cake with a SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 55 . Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps. 5 Invert the cake without the holes onto a clean baking sheet. place it on the ice cream. Freeze the cakes 30 minutes. Trim the other cake (no need to punch holes). peel off the parchment. Trim any excess cake and smooth the sides. Snip open 1 ice cream carton with kitchen shears. arranging them side by side on the cake.WorldMags. Freeze at least 2 hours before serving. 6 Repeat with the other 2 cartons of ice cream. 7 Remove the other cake from the parchment with a thin Fun Cooking FOOD STYLING: KAREN TACK. Punch out holes with a straw (4 holes across.

messiest meals. Dixie Ultra ® handles even your heaviest.SA VORY SATURDAYS WorldMags. WorldMags. Meet one strong paper plate. thick n’ sticky 10x STRONGER THAN PLAIN PAPER PLATES* . Fun Cooking CAN YOU S A L T IT? Caramels aren’t the only treats that taste better with a pinch of salt. PHOTOGRAPHS BY LEVI BROWN WorldMags. We salted dozens of foods and found some surprise hits. FOOD STYLING: CYD RAFTUS SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 57 .

net Grapefruit Lemon bars Milkshakes A pinch or two of salt is plenty for most of these . We recommend flaky or coarse sea salt. Pears Oatmeal Chocolate chip cookies WorldMags.Fun Cooking WorldMags. which adds a nice crunch.

net SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 59 .net Beer Ice cream Fudge pops Toast with jam Applesauce Watermelon Pudding WorldMags.WorldMags.

STEP 2: Place flat-bottomed cones in muffin pans to keep them upright. STEP 1: Add M&M’S® Brand Chocolate Candies to your favorite cupcake recipe or ADVERTISEMENT Make snack time into an oh-so-special moment with the chocolate deliciousness of M&M’S® Brand Chocolate Candies. Chocolatey granola bars Use your favorite granola bar recipe. Your kids—and their friends—will find snack time a time to remember! CHOCOLAT E CANDIES They’ll always want s’more! It’s the easiest version of s’mores ever: Just place a few graham crackers on a paper towel. STEP 3: Frost and sprinkle with a few extra M&M’S® Brand Chocolate delicious M&M’S® Brand Chocolate Candies for a treat they love to eat.GREAT TASTING AFTER-SCHOOL SNACKS with ® BRAND WorldMags. Best after-school (or any time) cookies WorldMags. top each with a marshmallow and microwave for about 15 seconds or until the marshmallows puff. making sure to include a handful of yummy M&M’S® Brand Chocolate Candies to amp up the taste! Get in the cone zone! Make cupcakes even more fun by baking them into ice cream cones. Incorporated 2013 Your kids will adore these delicious and easy-to-make cookies. go to bakingwithmms. Check out the recipe for Red’s Amazing M&M’S® Brand Cookies online at bakingwithmms. shredded coconut and a scattering of colorful. . Top with a sprinkling of For more delicious recipes. fill and STEP 4: Serve to absolutely delighted kids!   ®/™ Trademarks ©Mars.

® /™ trademarks © © . Incorporated 2013 #betterwithmms chocolate’s better with WorldMags.

So every dish you create will be as flavorful as you visit us at www. That’s because we make sure that through harvesting and purifying. ®Registered trademark of Morton We focus on quality so you can do the same. Inc. Inc. WorldMags. only the best salt crystals reach your plate. ©2013 Morton .WorldMags. Nothing brings out the flavor in food better than Morton Salt. To learn more about our culinary salts and for recipes.MortonSalt.


½ cup water and 1 teaspoon vanilla in a medium skillet. let cool. then strain. about 10 minutes. about 20 minutes. Add seltzer. 1 cup coconut water and 3 thin slices ginger in a medium skillet. combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an icefilled glass. Add seltzer.5-ounce can thawed frozen purple grape juice concentrate. For each drink. cook over medium-high heat until syrupy. ½ cup water and 12 torn basil leaves in a medium GRAPE-VANILLA Combine one 11. Stir in 8 more torn basil leaves. Add seltzer. about 10 minutes. BASIL LEMONADE Combine one 12-ounce can thawed frozen pink lemonade concentrate.WorldMags. let cool. Stir in ½ teaspoon coconut extract. 64 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. cook over mediumhigh heat until syrupy. let cool. Stir in 1 more teaspoon vanilla. cook over medium-high heat until . CITRUS-COCONUT Combine one 12-ounce can thawed frozen pineappleorange juice concentrate.

Let SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 65 . Stir in ¼ cup more torn mint leaves. then strain. cook over medium-high heat until syrupy. water and sugar. WorldMags. ¼ cup sugar and ½ jalapeño (with seeds) in a medium skillet. let cool. ¾ cup sugar and ½ cup water in a medium skillet. about 20 minutes. Add seltzer. Stir in 1 teaspoon almond extract. cook over mediumhigh heat until syrupy. about 10 minutes. Fun Cooking CHERRY-ALMOND Combine 1 cup sour cherry juice. about 15 minutes. GRAPEFRUITJALAPEÑO Combine 2 cups grapefruit juice. let cool. Add seltzer.WorldMags. Add LIME-MINT Combine 1 cup each lime juice. then strain. cook over medium-high heat until syrupy. and ¼ cup torn mint leaves in a medium skillet.

net Try making your own yogurt. Whisk in the Greek yogurt until smooth. cover with more cheesecloth and let drain in the refrigerator until it’s as thick as you like. Place the containers in the cooler and pour in enough hot water (115˚) to reach just below the lids of the yogurt containers. or up to 2 hours. 66 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching. cover. then pour the mixture into the empty containers and cover. 5 hours.Fun Cooking WorldMags. for tangier yogurt. Close the cooler and let it preheat. 3. Greek-style yogurt. 1. Close the cooler and let sit. set aside. Remove from the heat and allow the temperature to drop to 115˚. Place the containers in a small insulated cooler and pour in enough hot water (115˚) to come about 2 inches up the sides. about 2 hours. FOOD STYLING: JAMIE KIMM. Rinse two more 1-quart containers or glass jars with hot water (115˚). Be sure to use a thermometer. 6. PROP STYLING: CHRISTINA LANE. BANANA SPLIT Mix in sliced bananas and chocolate PHOTOS: CHARLES MASTERS. 4. Remove the yogurt from the cooler and refrigerate until cold. let the yogurt sit up to 24 more hours. Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Pour in the yogurt. Fill three 1-quart plastic containers or glass jars with hot tap water (about 115˚).) 5. Add the half-and-half and milk to the saucepan and bring to a simmer (180˚ to 190˚) over medium-low heat. (Or. Temperature is key when you’re making yogurt. . HONEY-NUT Mix in honey and toasted sliced almonds. 2. line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. undisturbed. Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture. changing out the water a few times to maintain 115˚. For thicker. It’s easier than you think! Wake-Up Call HOMEMADE YOGURT ACTIVE: 25 min l TOTAL: 7 hr 25 min (plus straining) MAKES: about 2 quarts (less if strained) 6 4 4 tablespoons plain Greek yogurt (must contain live or active cultures) cups half-and-half cups whole milk WHAT YOU’LL NEED: small insulated cooler five 1-quart plastic containers or glass jars with lids kitchen thermometer cheesecloth (optional) AMBROSIA Mix in chopped mandarin oranges and toasted coconut flakes.

Keurig. . WorldMags. WorldMags. ©/® The Folger Coffee Company. the Cup and Star design. yet smooth? There’s only one name for it. Keurig Brewed and K-Cup are trademarks of Keurig.A coffee this bold. K-Cup® packs for Keurig® K-Cup® brewing systems. used with Go to to learn more about all the varieties of Black Silk.

net . Perfect for your casual P a t i P ow! Nothing adds a dash of “wow” to your dips like NEW Town House Pita Crackers®. WorldMags.WorldMags.

net . vinegar and salt into spice mixture. divided 1 cup drained and finely chopped roasted red peppers (about 8 oz. Sunny. Immediately transfer to medium bowl. Transfer to serving bowl. Hot paprika and Madras curry powder give it a powerful flavor boost. Sprinkle with reserved green onions. Reserve 2 tablespoons of the green onions for serving. She also understands the need for uncomplicated dishes with easy-to-find ingredients.) Keebler® Town House® Pita Crackers Mediterranean Herb 1. Heat the oil in a small skillet over medium heat until ADVERTISEMENT Sunny Anderson.Super. Stir peppers and the remaining green onions into yogurt mixture. Serve with KEEBLER TOWN HOUSE Pita Crackers Mediterranean Herb. 2. Super simple and super delicious! WorldMags. Remove from heat. Scrumptious. host of Food Network’s Home Made in America. WorldMags. Roasted Red Pepper Dip Prep Time: 15 minutes • Yield: 24 servings 2 teaspoons vegetable oil 1 teaspoon hot paprika 1 teaspoon Madras curry powder 2 cups whole milk plain Greek yogurt or 2% fat plain Greek yogurt 1 teaspoon sherry vinegar or white wine vinegar 1 teaspoon kosher salt ½ cup thinly sliced green onions. combines a love of classic comfort foods with a passion for unique flavors. whether feeding a family or entertaining friends. Keep New Town House® Pita Crackers on hand at all times! These versatile crackers—ovenbaked with a rustic blend of savory herbs and spices—make the perfect pair with your favorite toppings or dips. When hosting your next get-together. Stir the yogurt. Stir paprika and curry powder into hot oil until spices become aromatic. try this unique roasted red pepper dip recipe from Town House®.

com FILET HAS THAN 3 OZ. Get the recipe and 10 essential nutrients all in one delicious meal at BeefItsWhatsForDinner. MAY WE SUGGEST A WAY TO CELEBRATE? Funded by The Beef Checkoff Based on USDA data for total fat using a 3 oz. serving of cooked Tenderloin Filet compared to a 3 oz. OF SKINLESS CHICKEN .WorldMags. serving of cooked skinless chicken thigh.

PHOTOGRAPHS BY JUSTIN WALKER FOOD STYLING: JAMIE KIMM.WorldMags. See page SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 71 . Make pasta with grilled veggies. WorldMags. PROP STYLING: KAITLYN DU Weeknight Cookıng Try the latest batch of easy dinners and sides from Food Network Kitchens.

then dredge in the flour-cornmeal mixture. 2. about 1 minute. then dredge in the cornmeal mixture. Cajun seasoning and thyme in a third ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4 FRIED SHRIMP AND OKRA Vegetable oil. Drizzle with olive oil and serve with the grilled bread.Weeknight Cooking PORK SCALLOPINI SALAD ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4 WorldMags. Grill the bread. Dredge the okra in the flour. . Dip the shrimp in the eggs. Divide the salad among plates. Drain on paper towels and season with salt. turning once. lemon wedges and the tomatoes. cut into wedges Tartar sauce and lemon wedges. Fry. Protein 27 g Juice of 1 lemon 2 tablespoons red wine vinegar 1 small shallot. 3. about 2 minutes. Add the salad greens to the bowl with the tomatoes and radishes. let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing. for frying 1 cup all-purpose flour 2 large eggs 1½ cups fine cornmeal 2 teaspoons Cajun seasoning 1 teaspoon fresh thyme 3 cups fresh or frozen okra (thawed if frozen) Kosher salt 24 large shrimp. until golden. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork. halved 5 radishes. Drain on paper towels and season with salt. Fiber 3 g. 3. chopped 3 tablespoons extra-virgin olive oil. ¼ teaspoon salt. until golden. turning occasionally. turning as needed. shallot. until warm. top with the gruyère and pork. Fat 26 g (Saturated 8 g). shaking off the excess. rosemary. Cholesterol 203 mg. Per serving: Calories 476. thinly sliced Vegetable oil. Serve the shrimp and okra with tartar sauce. Cholesterol 107 mg. Fiber 4 g. Grill the pork until marked. thinly sliced 1. about 3 minutes. turning to coat. Whisk the cornmeal. Season the tomatoes with salt. remove to a plate. Heat 1½ inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350˚. 4. Carbohydrate 26 g. and pepper to taste in a large bowl. 2. season with salt and pepper and toss. Whisk the lemon juice. Sodium 410 mg. Carbohydrate 33 g. Sodium 516 mg. plus more for drizzling 1½ teaspoons chopped fresh rosemary Kosher salt and freshly ground pepper 1¼ pounds pork scallopini 1 pint grape tomatoes. olive oil. Fry the shrimp in batches. Lightly beat the eggs with ½ cup water in another shallow dish. vinegar. about 2 minutes per side. for the grill 4 pieces lavash or pita bread 8 ounces mixed salad greens (about 8 cups) 2 ounces gruyère cheese. Preheat a grill or grill pan to high and brush lightly with vegetable oil. put the flour in a shallow dish. Per serving: Calories 495. Dip in the beaten eggs. for serving (optional) 1. turning to coat. Protein 40 g 72 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Fat 27 g (Saturated 4 g). Stir the remaining flour into the remaining cornmeal mixture. peeled and deveined (tails intact) 3 large tomatoes.

Artisinal breads B. Gourmet mac ‘n’cheese B. With over 20 delicious flavors for every shade of you.) WorldMags. Colored denim C. An evening run MY NEW FALL CLASSIC: A. In spin class (with Crystal Light On The Go Packets!) A.Crystal Light Invites You to e k a h S C ADVERTISEMENT WorldMags. Graphic boots C. each sip’s a refreshing change.) ANSWER MOSTLY B? You’re up for adding color to your water AND wardrobe! (Turn page over to find out how. Purple handbags (and pink lemonade) C. B or C: THIS FALL: ON . I’m rocking red flats C. My workout gets a jump start! B C A MY FALL ESSENTIAL IS: A. of course! C. Clothes shopping online! C. I’m trying more global flavors! B. wardrobe and get-togethers even more. To refresh your workout.) ANSWER MOSTLY C? You make every workout OUT OF THE ORDINARY. Massages B ANSWER MOSTLY A? You eat up surprising menu ideas. Soaking in a bath B A I INDULGE IN: A. circle your answers below for tips from our experts! Circle A. (Turn page over to find some. I’M: A. Chilling with friends (And chilled pitchers of Crystal Light) THINGS UP! Back-to-school doesn’t have to mean back-to-boring— thanks to Crystal Light. LITERALLY. Surfing for recipes online B. A pulse-moving remix MY FAVORITE NIGHTS ARE SPENT: A. (Turn page over for expert how-to’s. Shopping. Comfort food! B. Scan this Crystal Light package using the Digimarc App for more video tips from Mary! CRYSTAL LIGHT IS A GUILT-FREE SPIN ON WATER—WITH A SPLASH OF COLOR TO MATCH ANY OUTFIT. spicy tomato and ginger carrot.” FALL IN LOVE WITH COLOR Give your little black dress a big splash of color with “an oversized bright clutch. Void in Puerto Rico. Crystal Light indulges every shade of you. Crystal Light Pitcher Packs easily quench a whole party’s thirst.† MAKE MORNINGS MATTER You don’t need a big gym or a lot of time to be fit—just a little commitment. multicolored gemstone necklace or chunky tribal bracelet. Scan this Crystal Light package using the Digimarc App for more video tips from Angela! SHAKE THINGS UP & WIN! SCAN ANY PACKAGE HERE USING THE DIGIMARC APP FOR YOUR CHANCE TO WIN 1 OF 100 FAB FOOD & FITNESS TOTES FROM CRYSTAL LIGHT AND FOOD NETWORK.COM FOR DETAILS. Sweepstakes is subject to complete official rules available at www. And with fall just around the corner. District of Columbia or Canada who have reached the age of majority in their state. “Shake Things Up” SWEEPSTAKES.e k a h S THINGS UP! LIFE OF THE PARTY Back-to-school demands can cut into fall’s partyprep time.” ENTERTAIN LIGHTER—AND ENTERTAIN EVERY SHADE OF YOU—WITH CRYSTAL LIGHT.CrystalLightShakeThingsUp.” And invest in new colored jeans. Beginning 6/1/2013 12:01AM through 9/30/2013 11:59PM. . And celebrity caterer Mary Guiliani’s menu ideas for effortless entertaining will have guests thinking you slaved all day! ADVERTISEMENT WorldMags. “add bacon. honey and rustic whole-grain bread. Luckily. Sponsored by Hearst Communications. “Served in shot glasses. “it’s all about mixing neutrals with vivid accessories. maybe a slim-fit ankle-length style in an exotic print. † Check with your health care professional before beginning any type of exercise program. pinks and oranges. Crystal Light On the Go Packets and her easy fitness strategies can help you stay hydrated AND active. Entrants must be legal residents of the 50 United States. WorldMags. Scan this Crystal Light package using the Digimarc App for more video tips from Jenn! RUNNING SHOES OR DANCING SHOES—JUST MAKE SURE TO HYDRATE WITH REFRESHING CRYSTAL LIGHT (AND SKIP SPORTS DRINKS’ EMPTY CALORIES). they’re fun and festive!” STEP OUT IN STYLE Bright patterns are big—and especially wearable on your ADD A SPLASH OF COLOR With 20 delicious flavors. Parmesan—then bake in cupcake tins for a restaurant-worthy presentation!” Shake up your grilled cheese go-to “with brie.CrystalLightShakeThingsUp. One hundred (100) winners will be chosen at random to each receive one (1) GIFT BAG (ARV: $50 each). (AS DECADENT-TASTING AS YOUR MENU.” (Just make sure to pair with a muted and submit an entry form pursuant to the on-screen instructions. it’s also time to indulge in some of the hottest color trends to shake up your warmweather wardrobe! For television style and beauty expert Jenn Falik. NO PURCHASE NECESSARY TO ENTER OR WIN.” suggests Certified CrossFit Coach Angela Salveo. territory or province of residence at time of entry. VISIT CRYSTALLIGHTSHAKETHINGSUP .” KICK UP A CLASSIC For a super-easy spin on mac ‘n’ cheese. like wild mushroom. notes Angela. go to www. the Province of Quebec and where prohibited by law. “The important thing is to have fun and keep the workouts short and intense. Step out in floral or mod-printed pumps.” PACK A PUNCH Is your commitment to fitness cooling with the weather? “Just move it inside. “or opt for pointy-toe flats in fun yellows. Adding in just two different exercises to your mornings (for example: two sets of 20 squats and 10 pushups or 20 lunges and 10 dips) can give you a better jolt to your day than a cup of coffee! KEEP IT SIMPLE Replace time-consuming finger foods with a trio of simple soups. bright blue or purple.) TEAM UP FOR RESULTS Joining a local sports team or CrossFit Community is a great way to stay dedicated to your training (and make new friends—bonus!).

net WorldMags.

2. cut into strips 2 ounces cheddar cheese. Transfer to the grill. about 15 minutes. (Drain any excess water. until tender. then sprinkle all over with the cinnamon. yogurt. lemon zest and a pinch of salt in a medium saucepan. about 6 minutes. whisking to combine. Carbohydrate 35 g. reduce the heat to medium low and simmer. Drizzle in the olive oil.) 3. cheese and romaine. Stir in the scallions. Protein 34 g Kosher salt 12 ounces multigrain spaghetti 3 tablespoons red wine vinegar 2 tablespoons low-fat plain yogurt 2 teaspoons dijon mustard 2 scallions. until slightly charred. scallions. Fiber 11 g. parsley and the remaining 1 tablespoon olive oil. dill. Grill the . bell pepper. Fat 17 g (Saturated 5 g). Cholesterol 112 mg. season with salt. Add the bulgur. Add the spaghetti. Preheat a grill to medium high. discarding the stems. cut into sticks ½ small head romaine lettuce. ham. 2. Meanwhile. bring to a boil. Cholesterol 21 mg. thinly sliced 1. and pepper to taste in a large bowl. cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160˚. Drain and rinse under cold water until cool. Fiber 7 g. thinly sliced 1 tablespoon chopped fresh dill (optional) Freshly ground pepper 3 tablespoons extra-virgin olive oil 1 green bell pepper. Sodium 561 mg. ginger. Whisk the vinegar. Sodium 588 mg.Weeknight Cooking WorldMags. Per serving: Calories 477. cover and cook 12 minutes. combine 1½ cups water. Serve with the chicken. thinly sliced 2 ounces deli-sliced ham. toss to combine. if necessary. 10 to 15 more minutes. about 2½ pounds) 2 tablespoons extra-virgin olive oil ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon cayenne pepper Kosher salt 2 cups green or red grapes (in clusters) 1 tablespoon unsalted butter ½ teaspoon grated lemon zest 1 cup bulgur 2 scallions. ½ teaspoon salt. Protein 19 g 74 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. skin-side up. Coat the chicken legs with 1 tablespoon olive oil. Flip the chicken. Add the spaghetti and cook as the label directs. cayenne and ¾ teaspoon salt. covered but turning occasionally. covered. Carbohydrate 66 g. sliced ¼ cup chopped fresh parsley 1. the LOWCALORIE DINNER Kids’ MEAL GRILLED CHICKEN WITH BULGUR ACTIVE: 15 min l TOTAL: 35 min l SERVES: 4 HAM-AND-CHEESE NOODLE SALAD ACTIVE: 20 min l TOTAL: 25 min l SERVES: 4 4 chicken legs (drumsticks and thighs attached. Bring a large pot of salted water to a boil. Fat 19 g (Saturated 6 g). mustard. Per serving: Calories 444. Fluff the bulgur with a fork and stir in the grilled grapes.

net WorldMags.© ConAgra Foods. . All Rights Reserved. Inc.

undisturbed. Stir in the Swiss chard until just wilted. stirring. about 3 more minutes. Fiber 0 g. Season with salt. cumin. stems removed. top each with a fried egg. Drizzle on the hash. Heat the remaining ¼ cup brisket sauce in the empty skillet. chile powder. thinly sliced 4 large eggs 1 avocado. Meanwhile. Add ¾ cup brisket sauce and cook. Protein 67 g 3 tablespoons vegetable oil 1 pound small red-skinned potatoes. Cholesterol 280 mg. Add the red onion and jalapeño. for serving (optional) 1. Top with some of the sauce and serve with potato salad and cornbread. quartered 1 small red onion. then transfer to a 5-to-6-quart slow cooker. Rub all over the brisket. until absorbed. 4. trimmed (fat cap intact) 1¼ cups ketchup ¼ cup apple cider vinegar 1 tablespoon Worcestershire sauce Potato salad and cornbread. Remove the brisket to a cutting board and let rest 10 minutes. chopped 1 jalapeño pepper. Slice the remaining brisket and divide among plates. Meanwhile. 2. Sodium 676 mg. Serve with the avocado. Fat 33 g (Saturated 8 g). Sodium 1. heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Cook until the cheese begins to melt. and salt and pepper to taste in a small bowl. chopped 1 cup leftover brisket sauce (from recipe at left) 1 small bunch Swiss chard. about 3 minutes. 2. Cook until the whites are set. Add the eggs and season with make this! SLOW-COOKER BARBECUE BRISKET ACTIVE: 15 min l TOTAL: 25 min (plus 8-hr slow cooking) SERVES: 4 (plus leftovers for hash) SOUTHWESTERN BRISKET HASH ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 3 tablespoons packed light brown sugar 1½ tablespoons chipotle chile powder 2 teaspoons ground cumin 1 teaspoon celery salt 1 clove garlic. Fat 12 g (Saturated 5 g). 3 minutes. about 1 more minute. Fiber 7 g. Pour over the brisket along with ¾ cup water. about 2 minutes. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash (right). Stir in the brisket and cook until heated through. Per serving: Calories 630. the vinegar and Worcestershire sauce in another small bowl. Carbohydrate 45 g. Per serving: Calories 453. Stir and continue cooking until golden. about 3 minutes. 8 hours. garlic. then arrange the sliced cheese on top. Protein 43 g 76 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Divide the hash among plates. stirring. Combine ¾ cup ketchup. Combine the brown sugar. seeded and finely chopped Kosher salt 12 ounces leftover brisket (from recipe at left).net .Weeknight Cooking Use leftover brisket to WorldMags. stir in the remaining ½ cup ketchup. Carbohydrate 16 g. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. until they start to color. about 5 minutes. skim off the excess fat from the sauce. Add the potatoes and cook. 3. Cover and cook on low.231 mg. season with salt and cook. minced Kosher salt and freshly ground pepper 4½ to 5 pounds point-cut beef brisket. cut into wedges 1. Cholesterol 115 mg. celery salt. leaves chopped 2 ounces monterey jack cheese.

you get the pure. Line baking sheet with aluminum foil. COMBINE spice SHRIMP ¼ 1 cup LAND O LAKES® Unsalted Butter. Dip shrimp in butter. Total time: 20 min. A guaranteed hit for any night of the week! Sweet & Spicy Baked Shrimp Tacos SPICE MIXTURE cup sugar tablespoons firmly packed brown sugar tablespoons all-purpose flour tablespoons plain breadcrumbs teaspoon ground allspice teaspoon coarse ground black pepper teaspoon ground red pepper teaspoon garlic powder teaspoon ground ginger ½ SAUCE ½ 1 2 cup sour cream tablespoon lime juice teaspoons chopped fresh cilantro teaspoon chili powder Make all your family favorite recipes taste even better with LAND O LAKES® Butter in Half Sticks.WorldMags. Bake for 5 to 6 minutes or until shrimp are pink and coating is bubbly. to keep your butter tasting fresher longer. sweet cream taste your family will love. Place onto prepared baking sheet. With no added salt. TO ASSEMBLE. Drizzle with sauce. then in spice ADVERTISEMENT COOKING123 MAKE SIMPLE FAVORITES SIMPLY AMAZING 1 ¹/ ³ 3 2 2 ½ ½ ½ ¼ ¼ Bring out the true flavors in foods with LAND O LAKES® Unsalted Butter in Half Sticks. MIX all sauce ingredients in small bowl. Top with ¹/ 8 baked shrimp and ¼ cup coleslaw mix. stack 2 warmed tortillas onto each serving plate. spice-coated shrimp are baked and wrapped in corn tortillas with crunchy coleslaw mix and a flavorful sauce. set aside. Fold tortillas over filling. They’re conveniently premeasured and individually wrapped. WorldMags. thawed medium shrimp mixture ingredients in small bowl. Prep time: 15 Serves: 8 . In this unique take on tacos. melted 16-ounce package uncooked. warmed cups coleslaw mix HEAT oven to 500°F. 1 Half Stick = ¼ cup = 4 tbsp TACOS 16 2 6-inch corn tortillas.

SPRINKLE with ¾ cup each of candy corn and candy-coated chocolate pieces. Store in container with tightfitting lid. garlic and vinegar. Inc. Serves: 18 ©2013 Land O’ Lakes. stirring occasionally. Stir browned butter mixture into broccoli. corn or rice cereal. WorldMags. PLACE all remaining ingredients except water and sesame seeds in 12-inch-deep skillet. Cover. continue cooking until broccoli is crisply tender (4 to 5 minutes). POUR butter mixture over cereal mixture. cut into 1-inch pieces (1 cup) teaspoon salt teaspoon pepper tablespoons water tablespoons toasted sesame seeds. Total time: 25 min. COOK. stirring after each minute. Remove from heat. Sprinkle with toasted sesame seeds. stir in shallots. if desired LAND O LAKES® Salted Butter in Half Sticks is the all-purpose. try this deliciously fun snack mix below! KIDS’ CHOICE: CINNAMON SNACK TOSS MIX 5 cups wheat. Prep time: 15 min. stirring after each minute. 1 cup salted peanuts and ½ cup salted whole roasted almonds in large microwave-safe bowl. Microwave on HIGH for 5 minutes. Microwave on HIGH (100% power). Cool completely. 2 tablespoons corn syrup and 1 teaspoon ground cinnamon in small glass measuring cup. COMBINE ¼ cup LAND O LAKES® Salted Butter. 3 minutes. Serves: 8 Once your kids eat their veggies. or any vegetable side dish. Nuttytasting browned butter and balsamic vinegar add a delicious twist to broccoli and peppers.Make simple favorites simply amazing WorldMags. enhancing flavor and adding something special to everything you cook. Total time: 45 min. set aside. Set aside. Prep time: 15 min. until butter just starts to turn golden brown (4 to 6 minutes). reduce heat to medium. stirring constantly and watching closely. if desired. ¹/ ³ cup brown sugar. Pour mixture onto waxed paper. until mixture boils (1 to 2 minutes). Butter will get foamy and bubble. all-around superhero in your COOKING 123 ADVERTISEMENT 2 Broccoli & Peppers in Browned Butter ¼ 2 2 1 1 7 1 1 ¼ 3 2 cup LAND O LAKES® Salted Butter tablespoons coarsely chopped shallots or onion teaspoons chopped garlic tablespoon balsamic vinegar tablespoon olive oil cups broccoli florets medium red bell pepper. MELT butter in 2-quart heavy saucepan over medium . COOK over medium-high heat. Add water. stir to coat.

WorldMags. Cranberry Orange Spread ¼ cup LAND O LAKES® Butter with Olive Oil & Sea Salt. softened tablespoon shredded cheddar cheese tablespoon crumbled cooked bacon teaspoon finely chopped fresh chives 1 ½ ½ ¼ 1 ® Create a whole menu of deliciousness with LAND O LAKES® Butter with Olive Oil & Sea Salt in Half Sticks. it complements everything with its uniquely rich taste. BEAT at medium speed until well mixed. Simply spread on bread or add to meat. Total time: 10 min. Made with real sweet cream butter. softened tablespoon chopped chipotle peppers in adobo sauce teaspoon lime juice teaspoon finely chopped fresh cilantro teaspoon freshly grated lime zest DIRECTIONS FOR EACH RECIPE: COMBINE all ingredients for desired flavored spread in small bowl. Store refrigerated in container with tight-fitting lid up to 2 . fish or pasta for a pop of flavor in no time. softened tablespoon prepared pesto tablespoon grated parmesan and romano cheese blend tablespoon shredded parmesan cheese teaspoon finely chopped fresh garlic Chipotle Lime Spread ¼ 1 1 1 ¹/ 8 cup LAND O LAKES® Butter with Olive Oil & Sea Salt. refrigerate until firm. Prep time: 10 ADVERTISEMENT 3 Baked Potato Spread ¼ 1 1 1 cup LAND O LAKES Butter with Olive Oil & Sea Salt. olive oil and a touch of sea salt. softened tablespoon finely chopped fresh cranberries teaspoon orange juice teaspoon finely chopped fresh sage teaspoon sugar teaspoon freshly grated orange zest Pesto Parmesan Spread ¼ 1 1 1 1 cup LAND O LAKES® Butter with Olive Oil & Sea Salt. Yield: ¹/ ³ cup WorldMags.

They’re perfect for making your favorite recipes taste even better. cook 1 to 2 minutes. return to pan and keep warm. Serve immediately. cook es. individually-wrapped half sticks. Serves: 4 Cook time: 20 min Only LAND O LAKES® Butter comes in pre-measured. Add garlic. Add pasta and cheese and stir until combined. Margherita Pasta 1/4 cup LAND O LAKES® Butter with Olive Oil & Sea Salt 6 ounces uncooked penne pasta 2 tsp minced fresh garlic To simply m WorldMags. ely. Add tomatoes and basil. for 30 seconds. 2 medium (2 cups) tomatoes. to keep your butter tasting fresher longer. Inc. landolakes. Melt elt ook butter in skillet over med-high heat until From . © 2013 Land O’ Lakes. chopped ped 1/4 cup thinly sliced fresh basil 1/2 cup shredded Parmesan cheese se Cook pasta and drain. .

Carbohydrate 82 g. finely chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 15-ounce can low-sodium cannellini beans. if needed. about 25 minutes. Per serving: Calories 602. Bring a large pot of salted water to a boil. Roughly chop the tomatoes and transfer to a large pot. until charred and tender. drained and rinsed 1½ tablespoons fresh lemon juice ½ cup chopped fresh parsley 5 cups frozen brown rice (or prepared brown rice) 1 cup sprouts (optional) 1. chopped. Fiber 7 g. season with salt. Cholesterol 0 mg. cut into 8 strips 2 small zucchini. crumbled . zucchini. Sodium 76 mg. ½ teaspoon salt. heat a grill pan over high heat. Meanwhile. cut into strips 1 medium zucchini. plus more for brushing 1 bell pepper (any color). about 10 minutes. Protein 18 g 1 pound sliced mixed mushrooms 2 red bell peppers. Add the pasta to the pot and cook. stirring once or twice. half of the garlic. sliced lengthwise ½ inch thick ¾ cup fresh basil and/or parsley. 2. 2 to 3 minutes. Add some of the reserved pasta water to loosen. 3. Fiber 12 g. Carbohydrate 81 g. toss. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil. 2. Sodium 542 mg. Divide among plates and top with the roasted vegetables. walnuts. Per serving: Calories 549. top with the goat cheese and more herbs. plus more for topping 2 ounces goat cheese. then divide between 2 rimmed baking sheets. combine the RATATOUILLE PASTA ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 CALIFORNIA RICE AND BEANS ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4 Kosher salt 12 ounces lasagnette or other long ribbon pasta 3 cloves garlic. drizzle with 2 tablespoons olive oil. roughly chopped 1 clove garlic. then sprinkle with the red pepper flakes. the lemon juice. bean puree and sprouts. Combine the mushrooms. Meanwhile. bell peppers. 4. Grill the tomatoes and pepper strips. Fat 19 g (Saturated 2 g). 3. Heat the brown rice as the label directs. Protein 17 g 82 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Grill until marked and tender. Brush the zucchini and eggplant slices lightly with olive oil.Weeknight Cooking WorldMags. and pepper to taste in a bowl. tossing. about 5 minutes per side. until heated through. cook over medium-high heat. drain the pasta. 2 tablespoons olive oil. and salt to taste. Add the pasta and cook as the label directs. Cholesterol 7 mg. puree until smooth. Add the parsley and pulse until just combined. Reserve 1 cup of the cooking water. halved crosswise and cored ½ teaspoon red pepper flakes ⅓ cup extra-virgin olive oil. the remaining garlic. Divide among bowls. thinly sliced 3 to 4 large tomatoes. 3 minutes. halved lengthwise and sliced ¼ cup walnuts. Stuff the garlic slices into the cut sides of each tomato. the remaining 1 tablespoon olive oil. until the vegetables are tender and browned in spots. sliced lengthwise ½ inch thick 1 Japanese eggplant. Position racks in the upper and lower thirds of the oven and preheat to 425˚. skin-side down. transfer to a cutting board. Fat 25 g (Saturated 5 g). Roast. ½ teaspoon salt and ⅓ cup water in a blender.

com from August 6. beef and seafood into authentic Mexican dishes. Odds of winning will depend upon the total number of eligible entries received. District of Columbia or Canada. make it easy to turn ordinary poultry. pork. ET) through September Sweepstakes subject to complete official rules available at foodnetmag. From the makers of Mexico’s No.WorldMags. Must be 18 years or older and a resident of the 50 United VISIT . WorldMags.HerdezCookingSauces. and where prohibited by law. ET). Quebec Province.COM/BACKTOBUSY for more special offers! NO PURCHASE NECESSARY TO ENTER OR WIN. BACK TO BUSY SWEEPSTAKES. 1 Salsa. Get recipes at www. 2013 (11:59 P RO M OT I O N back to busy ENTER FOR A CHANCE TO WIN a suite of kitchen essentials with new HERDEZ® Mexican Cooking Sauces. 2013 (12:01 AM. Void in Puerto Rico. Complete and submit the online entry form at foodnetmag.

finely chopped 1 carrot. season with salt and pepper. drained and rinsed 1 pint cherry tomatoes. simmer 2 minutes. shredded 1 English cucumber. celery. pickles and tuna and toss to combine. drained 1. Add the onion. Fiber 6 g.Weeknight Cooking WorldMags. Sodium 983 mg. transfer to a baking sheet. mix in the cheese. Transfer to a 2-quart baking dish. stirring and breaking up the meat with a wooden spoon. Protein 29 g 1¼ pounds small red-skinned potatoes 2 tablespoons extra-virgin olive oil 1 small onion. Per serving: Calories 494. Protein 32 g 86 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. ¾ teaspoon chili powder and ½ teaspoon salt. warmed ⅓ cup shredded low-fat cheddar cheese 1. 3. Broil until the bread is lightly toasted. cover and microwave until tender. carrot. heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sodium 847 mg. until ready to mash. about 4 minutes. Spread over the meat and broil until browned in spots. Preheat the broiler. Add the turkey. Add the lettuce. Stir in the peas and ¼ cup water. Let stand. about 2 minutes. Heat the remaining 1 tablespoon olive oil in the skillet over mediumhigh heat. until browned. about 10 LOWCALORIE DINNER DONE IN MINUTES 20 TUNA SALAD WITH HERB TOAST ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4 LIGHT SHEPHERD’S PIE ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4 6 tablespoons mayonnaise ½ cup chopped fresh basil and/or chives Kosher salt and freshly ground pepper 4 thick slices crusty bread 2 tablespoons red wine vinegar 1 head romaine lettuce. Spread over the vegetables in the baking dish. the remaining ¾ teaspoon chili powder and ½ teaspoon salt. halved 2 stalks celery. cucumber. Cholesterol 77 mg. chopped 3 tablespoons chopped pickles or cornichons 2 5-ounce cans solid white tuna in water. until the vegetables are tender. 8 to 10 minutes. Put the potatoes in a microwave-safe bowl and add 2 tablespoons water. then cover to keep warm. 2. Preheat the broiler. Cholesterol 37 mg. Fiber 9 g. cook. . beef. Add the milk and ¼ teaspoon salt to the potatoes and mash well. finely chopped 2 large tomatoes. cover and cook. chopped 1 15-ounce can chickpeas. Per serving: Calories 448. chopped 1½ tablespoons chili powder Kosher salt ½ pound 93% lean ground turkey ½ pound 90% lean ground beef sirloin 1½ cups frozen peas ½ cup low-fat milk. herbs and ½ teaspoon each salt and pepper in a large bowl. 2. Whisk the vinegar into the remaining herbed mayonnaise. Carbohydrate 38 g. Spread ½ tablespoon of the herbed mayonnaise on each slice of bread. Fat 19 g (Saturated 6 g). Carbohydrate 47 g. 1 to 2 minutes. tomatoes. covered. Divide among plates and serve with the toast. stirring occasionally. Fat 21 g (Saturated 3 g). Whisk the mayonnaise. Meanwhile. tomatoes.

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Whisk the eggs. about 4 minutes. 3. more hoisin sauce and cilantro. Preheat a grill to high. let sit at room temperature 10 minutes. Put the vegetables in a microwave-safe bowl and cover with plastic wrap. Season the steak with salt and pepper. and pepper to taste in a large bowl. brush with half of the remaining mustard mixture and cook 5 more minutes. Pour in the eggs. Flip again and brush with the rest of the mustard mixture. Return the pierogi and spinach to the pot and stir in the butter. Carbohydrate 14 g.Weeknight Cooking STEAK AND PIEROGI WorldMags. Preheat the oven to 400˚. ½ teaspoon salt. Top with the remaining cilantro-ginger sauce. Fiber 4 g. 4. Combine the cilantro. Whisk the mustard. Fiber 3 g. stirring. Per serving: Calories 508. Meanwhile. Top the pierogi with the chive sour cream. Sodium 945 mg. Drain the pierogi in the colander with the spinach so the spinach wilts. lime zest and juice. Sodium 831 mg. 2. Protein 27 g 88 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. until browned. Add the pierogi and cook as the label directs. Slice the steak against the grain. and salt and pepper to taste. Fat 22 g (Saturated 10 g). Protein 40 g 1 12-to-16-ounce bag frozen stir-fry vegetables ½ cup fresh cilantro (leaves and tender stems). divide among plates along with the pierogi and spinach. STIR-FRY FRITTATA ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4 ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 3 tablespoons whole-grain mustard 1 tablespoon extra-virgin olive oil 2 teaspoons Worcestershire sauce 1¼ to 1½ pounds flank steak Kosher salt and freshly ground pepper ⅓ cup sour cream 1 tablespoon chopped fresh chives 1 16-ounce package frozen potato-cheese pierogi 1 5-ounce package baby spinach 1 tablespoon unsalted butter 1. bring a large pot of water to a boil. half of the cilantro-ginger sauce. 4 minutes. Put the spinach in a colander. 2. increase the heat to high and cook 2 minutes. peeled 1 large clove garlic ½ jalapeño pepper (remove seeds for less heat) 3 teaspoons hoisin sauce. plus more for topping 10 large eggs Kosher salt and freshly ground pepper ½ pound ground pork 1. plus more for topping Grated zest and juice of 1 lime 3 tablespoons peanut or vegetable oil 1 1-inch piece ginger. Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat. olive oil and Worcestershire sauce in a small bowl. 1 tablespoon peanut oil. garlic. Cholesterol 578 mg. the ginger. Cholesterol 84 mg. puree until smooth. cook. Stir in the vegetables. Add the pork. Drain and set aside. then coat with half of the mustard mixture. Carbohydrate 39 g. 20 to 25 minutes. Fat 34 g (Saturated 10 g). and ¼ teaspoon salt. Cover and let rest 5 minutes. 2 tablespoons water. 2 tablespoons water. 4. Transfer to a cutting board and let rest. microwave until warmed through. season with salt and pepper. 3. the remaining 1 teaspoon hoisin sauce. cook 5 to 8 more minutes for medium rare. Transfer the skillet to the oven and bake until . refrigerate until ready to use. Combine the sour cream and chives in another small bowl and season with salt and pepper. jalapeño and 2 teaspoons hoisin sauce in a blender. Transfer the steak to the grill and cook 5 minutes. Per serving: Calories 461.

Creating authentic Mexican recipes is simple and Scan for HERDEZ® Mexican Cooking Sauce recipes.serving suggestion WorldMags. Remarkably easy. Authentically Mexican. New HERDEZ® Mexican Cooking ©2013 Copyright MegaMex . LLC WorldMags. HERDEZCookingSauces.

Cholesterol 101 mg. Prick the pork chops all over with a fork. poblano. Season the posole with salt and divide among bowls. Fat 16 g (Saturated 2 g). Whisk the buttermilk. 4 to 5 minutes per side. Stir in the chili powder. Set on a rimmed baking sheet. Protein 9 g 90 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. halved 1. 3. for serving (optional) 1. Carbohydrate 20 g. sugar. Combine the bacon. turning to coat. garlic and ½ teaspoon salt and cook. Protein 32 g 2 1 1 tablespoons vegetable oil tablespoon chili powder small butternut squash. and pepper to taste in a medium bowl. stirring frequently. cumin. Brush the pork chops with any juices from the baking sheet. for topping (optional) Tortilla chips. Meanwhile. Sodium 1. Carbohydrate 76 g. corn. the tomato puree and ½ teaspoon salt. stirring. about 5 minutes. 2. tomatoes. 2 pounds) 4 slices bacon 2 ears of corn. season with salt and pepper and drizzle with half of the buttermilk LOWCALORIE DINNER PORK CHOPS WITH CORN-BACON SLAW ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4 BUTTERNUT SQUASH POSOLE ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 ½ cup buttermilk ¼ cup mayonnaise 2 tablespoons chopped fresh parsley 2 tablespoons apple cider vinegar 1 clove garlic. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. about 15 minutes. diced Fresh salsa. drained and rinsed 1 avocado. kernels removed 4 cups shredded coleslaw mix 1 cup cherry tomatoes. grated ¼ teaspoon sugar Kosher salt and freshly ground pepper 4 center-cut bone-in pork chops (½ to ¾ inch thick. vinegar. Toss with the remaining buttermilk dressing. peeled. cover and bring to a simmer. cook the bacon in a skillet over medium heat until crisp. until browned.Weeknight Cooking WorldMags. finely chopped Kosher salt 1 15-ounce can no-salt-added tomato puree 2 15-ounce cans hominy. Remove to paper towels and let cool slightly. Serve with chips. Cholesterol 0 mg.451 mg. Per serving: Calories 491. oregano. 4 to 5 minutes per side. Fiber 6 g. mayonnaise. plus more for sprinkling 1 teaspoon ground cumin 2 cloves garlic. Sodium 705 . Per serving: Calories 415. serve with the slaw. ¼ teaspoon salt. Add 5 cups water. Top with the avocado and salsa and sprinkle with oregano. seeded and chopped 1 teaspoon dried oregano. Let marinate 15 minutes at room temperature. seeded and cut into ¾-inch cubes (about 4 cups) 1 poblano chile pepper. Preheat the broiler. about 3 minutes. garlic. until the poblano softens slightly. Transfer the baking sheet to the broiler and broil until the pork is browned. roughly chop. and pepper to taste in a large bowl. Uncover and cook until the squash is tender. 2. parsley. ¼ teaspoon salt. Fiber 17 g. Add the squash. Fat 31 g (Saturated 10 g). coleslaw mix. Add the corn to the drippings in the skillet and cook. adding the hominy during the last 2 minutes of cooking.

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a pinch of . MEXICAN HONEYDEW SALAD Toss 4 cups cubed honeydew melon with 2 tablespoons lime juice. toss with olive oil and lemon-pepper seasoning. 1 teaspoon minced jalapeño and ¼ teaspoon each kosher salt and ancho chile powder. Place on a sheet of heavy-duty foil. flipping once. Grill over high heat. Top with chopped cilantro. season with salt. 15 minutes. some chopped GRILLED LEMON-PEPPER POTATOES Slice 1½ pounds red potatoes ½ inch thick. Mix ½ cup sour cream. fold into a packet and crimp to seal. WorldMags. and salt and pepper to taste. pepitas and crumbled Cotija cheese. 1 tablespoon cider vinegar. serve on the side for dipping.Weeknight Cooking Easy Sides WorldMags.

WorldMags. ¼ teaspoon sugar and 2 teaspoons vegetable oil in a large bowl. Picking a color doesn’t have to be such a WILTED ESCAROLE WITH HAZELNUTS Cook 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium heat until golden. Add 1 pound roughly chopped yellow and red tomatoes. toss. Add 1 bunch roughly chopped escarole and toss. 1 tablespoon rice vinegar. season with salt and pepper. Cover and cook until just wilted. Top with chopped toasted hazelnuts and grated . 2 thinly sliced scallions and ¼ pound thinly sliced snow peas. 1 minute. add the zest of ½ lemon and the juice of the whole lemon. Toss with the escarole and season with salt. 2 minutes. Combine 2 tablespoons olive oil with a pinch each of red pepper flakes and salt. TOMATO–SNOW PEA SALAD Whisk 1 minced garlic clove.WorldMags.

trademarks. ¼ cup cilantro. brand names and product names are the property of their respective holders and are used with permission. Toss with 1 pound sliced Persian cucumbers. coarsely GRILLED EGGPLANT SALAD ASIAN CUCUMBER SALAD Mix 3 tablespoons rice wine vinegar. All logos. ½ teaspoon sugar and ¼ teaspoon kosher salt in a medium bowl. toss with 2 tablespoons olive oil and ½ teaspoon kosher salt. Toss with 1 chopped tomato. Grill over medium-high heat until tender. 1 minced garlic clove. and 1 teaspoon each red wine vinegar and chopped oregano. 8 minutes per side. 2 sliced scallions. Season with salt and pepper and top with shaved parmesan. 2 tablespoons sliced pickled ginger.Weeknight Cooking WorldMags. 1 tablespoon sesame oil. Slice 1 eggplant lengthwise into . 2 tablespoons chopped basil. ½ finely chopped red jalapeño and 1 tablespoon sesame seeds. WorldMags.

net Available at and other fine retailers. ⅓ cup each chopped chives. dill and parsley. ⅓ cup each chopped walnuts and dried cranberries. LEMON-HERB ORZO Cook 1½ cups orzo in boiling salted water until al dente. 1 chopped apple. Get started at Glidden. PHOTOS: CHRISTOPHER TESTANI. and salt and pepper to taste in a large bowl. and 2 tablespoons sunflower seeds. Season with salt and pepper. reserve ¼ cup cooking water. Add 8 cups baby arugula.WorldMags. ¼ teaspoon cinnamon. 1 tablespoon each olive oil. and the zest of 1 lemon. if needed. ARUGULA WITH APPLES AND WALNUTS Whisk 3 tablespoons low-fat Greek yogurt. then drain. PROP STYLING: PAIGE HICKS. 7DPHWKHEHDVWZLWKDVLPSOLƂHGSDOHWWHWKDW LQFOXGHVRQO\WKHFRORUVSHRSOHORYHWROLYHZLWK WorldMags. Add the reserved pasta cooking water to loosen. THIS . Toss with 3 tablespoons butter. lemon juice and honey.

pound your meat before grilling or sautéing it: Thinner pieces cook quickly (check out our 4-minute pork on page 72). skim. Pounding also breaks up the connective tissue in tougher cuts. position your pot halfway off the burner: The fat will migrate to the cooler side. a layer of fat will probably appear on the surface. If you’re making a sauce.Hot Tips Pound like a pro. Better yet. chill the dish: The fat will congeal and you can scoop it off. if you have time. WorldMags. WorldMags. For a superfast dinner. To remove .net from Food Network Kitchens’ Katherine Alford: Skim. a rolling pin or a small heavy skillet. making them more tender. skim. Place the meat between pieces of plastic wrap and pound to an even thickness with the flat side of a meat mallet. Then gently lower a ladle onto the surface of the fat (try not to disturb the surface too much or you’ll stir the fat back in). soup or stew with meat.

net Weeknight Cooking Lighten up your meat. Here are two methods: A. (Or two. A family favorite for a reason.) * serving = ½ cup WorldMags. A B GOODNESS Kids and moms love V8 V-Fusion® 100% juice for totally different ©2013 CSC Brands LP . LADLE: GETTY IMAGES. B.WorldMags. Removing the stems from leafy greens like kale and chard is an oddly satisfying task. Moms because it has 1 full serving of fruits and 1 full serving of vegetables* with no sugar added. HOW-TO: MELISSA PUNCH/STUDIO D. you lose that great beefy taste. combine equal parts of beef or pork with a leaner meat like turkey or chicken. Kids because the fruit makes it taste great. Trim greens with ease. You’ll save on fat and calories without sacrificing flavor and texture. meatballs or other ground-meat dishes. then rip out the stem with the other hand. We mixed ground beef with ground turkey for the shepherd’s pie on page 86—if you go all-turkey. Hold the end of the stem in one hand and run your knife down both sides of the stem (away from you) to shave off the leaves. When you’re making burgers. Pull the leaves together and grab them with one hand.

/IncredibleEdibleEgg According to the USDA Nutrient Database for Standard .WorldMags. up from 25 IU. the average amount of vitamin D in one large egg is 41 Eggs now have even more Vitamin D. WorldMags. naturally. Brought to you by America’s egg farmers. Nothing artificial. And they’re a good source of high-quality protein too.

visit www. such as tomato. With high-quality protein. ADVERTISEMENT L I E O D B E G D R G A H EASY MORNINGS S It’s back-to-school season and the perfect time to kick-start the day with quick and nutritious breakfast recipes. slice hardboiled eggs. Eating eggs every morning will help your family start the day with a nutritional kick. HEAT over high heat just to boiling. Use this foolproof hard-boiled eggs recipe to get you out the door faster! HARD-BOILED EGGS are portable. Broil for 4 minutes or until cheese melts. Prepare eggs in the same amount of time it takes you to get your coffee ready. THE BREAKFAST NOOK: STEP 2: STEP 3: THINK OUTSIDE THE CEREAL BOX: WEEKDAY EGGS IN 5 MINUTES OR LESS Try these EGG-CEPTIONAL ideas at your breakfast nook this month: 5-MINUTE EGG & ENGLISH MUFFIN PIZZA Top English muffin halves with tomato sauce. or simple salt and pepper. easy-to-store and ready to eat.facebook. use eggs that you’ve had in your refrigerator for more than a week. REMOVE from burner. chopped hard-boiled eggs and cheese. Place egg slices between toast with your favorite filler. then REFRIGERATE. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs. COVER pan. 15 minutes for extra large). ADD cold water to cover eggs by 1 inch. STEP 1: PLACE eggs in saucepan large enough to hold them in single layer. . Swap that breakfast bar for nature’s perfectly packaged breakfast duo! For health benefits and easy breakfast recipes. For easier peeling.WorldMags. vitamin D and all 9 essential amino acids. DRAIN immediately and serve warm. Or cool completely under cold running water or in bowl of ice 2-MINUTE EASY EGG SANDWICH While toasting bread. 5-SECOND PAIR A-PEEL Running late? Head out the door with a hard-boiled egg and a banana.

net .Weeknight Cooking Mix & Match Create your perfect version: The possibilities are endless! PHOTOGRAPHS BY PESTO KANA OKADA KALE PESTO WITH WALNUTS AND PARMESAN WorldMags.

chopped Romaine. Transfer the pesto to a bowl and stir in ¼ to ½ cup of any of the following (optional). COLLARD GREENS AND SUN-DRIED TOMATOES: FOTOLIA. grated ● Red pepper flakes ● Fresh thyme ● Fresh oregano. KALE. You’ll have about 1 cup pesto. ● Garlic. chopped ● Fresh rosemary. chopped Olives. BASIL. chopped Kale. chopped ● Fresh tarragon. use about ½ cup for 1 pound pasta. CILANTRO. pitted and chopped Roasted red peppers. add to the food processor and pulse to combine. ARUGULA AND MASCARPONE: GETTY IMAGES. pulsing to incorporate. chopped Fresh tomatoes. add ¼ teaspoon kosher salt and pulse until finely chopped. let cool. chopped Ricotta WorldMags. PARSLEY. Mascarpone Sun-dried tomatoes. PROP STYLING: MARINA MALCHIN. FOOD STYLING: REBECCA JURKEVICH. grated ● Orange zest. SPINACH AND ROASTED RED PEPPERS: SHUTTERSTOCK.WorldMags. RICOTTA: ISTOCKPHOTO. chopped ● Lemon zest. chopped PICK A CHEESE Grate ½ cup. TOMATO: PHILIP FRIEDMAN/STUDIO SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 103 . chopped CHOOSE YOUR SEASONING Add ½ to 1 teaspoon total of the following ingredients (choose up to 3). Basil B il Parsley Cilantro Mint Collard greens. Pulse in a food processor until finely ground. chopped Arugula Watercress Spinach. OLIVES: ENVISION/CORBIS. ● Parmesan ● Asiago ● Grana padano ● Pecorino ● Manchego ● Gruyère ● Aged or smoked gouda ● Aged cheddar FINISH THE PESTO Slowly pour in ½ cup extra-virgin olive oil. WATERCRESS AND ROMAINE: PICK A NUT OR SEED Toast ⅓ cup in a dry skillet until lightly browned. ● Pine nuts ● Almonds ● Walnuts ● Cashews ● Pecans ● Hazelnuts ● Pistachios ● Sesame seeds ● Sunflower seeds ● Pepitas (hulled green pumpkin seeds) CHOOSE YOUR BASE Add 3 cups total (choose up to 3). MINT.


Fiesta Potato Smashers WorldMags.WorldMags. All rights .com © 2013 United States Potato 30 Get inspired with fast and flavorful potato sides your whole family will love. Visit potatogoodness.


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Bl Ch Blue Cheese– Shallot Chicken 3 108 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags.50 Chicken Dinners We created dozens of recipes using a favorite weeknight staple: chicken breasts. PHOTOGRAPHS BY SANG AN .

PROP STYLING: PAMELA DUNCAN . Chicken Chi k Pizza Pi 28 FOOD STYLING: MAGGIE RUGGIERO. Chicken Chi k Ph Pho 21 Weeknight Cooking No. No.

com WorldMags. ®/© 2013 TYSON FOODS. .net EATING RIGHT MAY BE THE EASIEST THING YOU DO TODAY.WorldMags. Great g grilled taste No p preservatives 98% fat free All white meat chicken Find it in your grocer’s freezer or learn more at GrilledandReady.

net PHOTOGRAPHS BY SANG AN .net 50 Chicken Dinners WorldMags.WorldMags.

net . 38 No.WorldMags. 14 WorldMags. 45 No.

Leek-Grape Make Basic Sautéed Chicken (No. Blue Cheese–Shallot Make Basic Sautéed Chicken (No. PROP STYLING: PAMELA DUNCAN SILVER. ● FOOD STYLING: MAGGIE RUGGIERO. turning once. pour over the chicken. remove to a plate. top with blue cheese. remove to a plate. 12. simmer until reduced by half. 12 minutes. Saltimbocca Make Basic Sautéed Chicken (No. Apple-Mustard Make Basic Sautéed Chicken (No. 5. cook 1 minute. top with 2 cups marinara sauce. stir in 1 tablespoon each butter and lemon juice. adding 1 chopped leek before covering. Remove the chicken to a plate. Add 1 tablespoon grainy mustard and some chopped parsley. Basic Sautéed Season 4 small chicken breasts with salt and pepper. simmer until reduced by half. Parmesan Make Breaded Chicken (No. 2. 11. Top each with a slice of provolone during the last minute. Add the juice of 2 lemons and ¾ cup chicken broth to the drippings. swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. 7. fill with the cheese. remove to a plate. Bake at 425˚. 9. cook 3 more minutes. 2 minutes. Cook 4 diced plums and 1 bunch chopped scallions in the drippings. 1). Add 2 cups grapes and ½ cup each cream and chicken broth to the pan. boneless chicken breasts for all recipes (small = 6 ounces. 4. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings. Add ¾ cup red wine and 1 cup chicken broth. 6. pour over the chicken. 2 minutes. 1). 1). pour over the chicken. 1). Hoisin-Plum Make Basic Sautéed Chicken (No. 1 cup grated mozzarella and ½ cup parmesan. 2 ounces goat cheese and 1 tablespoon chopped chives. mixing the breadcrumbs with equal parts grated parmesan. Stuffed Mix ¾ cup shredded mozzarella. pour over the chicken. Cook as for Basic Sautéed Chicken (No. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings. ½ cup cream and ¼ cup vodka. 10. 1). large = 12 ounces).WorldMags. Cook 3 sliced shallots in the drippings. 4 minutes. 12). Cover. 4 strips lemon zest and 2 thyme sprigs. Cornflake Make Breaded Chicken (No. When done. 2 . Cut a pocket in the side of 4 small chicken breasts. 13. Mushroom Make Basic Sautéed Chicken (No. 1). pour over the chicken. simmer 5 minutes. topping each breast with 2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Season with salt. 14. dip in 2 beaten eggs. remove to a plate. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden. remove to a plate. drain on paper towels. 8. SEPTEMBER 2013 FOOD NETWORK MAGAZINE WorldMags. Add ⅔ cup chicken broth. 15 minutes. Stir in 1 tablespoon grainy mustard. 1). remove to a plate. Lemon-Thyme Cook Basic Sautéed Chicken (No. 50 Chicken Dinners 1. then dredge in breadcrumbs. 1) in 1 tablespoon each butter and oil. Cook in 3 tablespoons olive oil over medium heat until golden. season with salt. Stir in 2 tablespoons each capers. 12). Breaded Pound 4 small chicken breasts until ½ inch thick. Piccata Make Basic Sautéed Chicken (No. chopped parsley and butter. Add ½ cup chicken broth and ¼ cup hoisin sauce. 1). Alla Vodka Make Basic Sautéed Chicken (No. 1). cook until reduced by half. Dredge in flour. Stir in the juice of 1 lime. simmer 5 minutes. Add ¾ cup chicken Use skinless. Stir in 1 tablespoon butter. Cook only 2 minutes per side. 3 minutes per side. 3. Pour over the chicken. Pour over the chicken and top with chopped basil. Stir in 2 tablespoons each butter and chopped parsley. simmer until reduced by half. Cook 1 chopped apple in the drippings. simmer 5 minutes. turn the chicken to coat. Arrange the cooked chicken in a baking dish. Add 2 cups canned crushed tomatoes.

6 minutes. tomato and red onion in the drippings. then dredge in 1 cup flour mixed with 2 teaspoons Cajun seasoning. roasting the chicken on the baking sheet with the squash. cover and simmer 25 minutes. 22. whisking. Toss with 12 ounces cooked pasta. Italian sausages. Shred the chicken. FOOD NETWORK MAGAZINE ● 28. dredge in panko. 50 Chicken Dinners 19. zucchini. 4 to 5 minutes per side. then roast at 375˚. 12). Sauté 1 each diced small 15. Fry in 2 inches of 365˚ vegetable oil. simmer until thick. remove to a plate. 22). Top with sliced jalapeño. 1 cup pecans and 2 tablespoons each maple syrup and diced butter on a foil-lined baking sheet. simmer until reduced. Kebabs Cut 2 each small chicken breasts. spread on 1 pound rolled-out pizza dough. and pepper to taste into the drippings. Dip in buttermilk. Ratatouille Prepare Basic Roasted Chicken (No. 1 sliced onion. 30 minutes. 25. 2 large chicken breasts and 1 cup each sliced carrots. grill over medium-high heat. Gravy-Topped Make Breaded Chicken (No. Return the chicken to the pan. 3 smashed garlic cloves and a pinch each of salt and Italian seasoning in the refrigerator. 5 minutes. Add 8 ounces cooked rice noodles. Return the chicken to the pan. 4 minutes. Add ⅓ cup pesto and ¾ cup cream. Thread onto skewers. the juice of 1 lemon. Dumpling Soup Make Basic Chicken Soup (No. 8 minutes. Whisk in 1 cup milk. onions and parsnips. turning. celery. Stir in 1 tablespoon each butter. 12). 15 minutes. 20 minutes. until golden. cook until thickened. roast at 375˚. Make Basic Roasted Chicken (No. 16. bell pepper. add some chopped dill and parsley. 15 minutes. a pinch of paprika. Fry in 1 inch of 350˚ vegetable oil. Pour over the chicken. 26. Dredge in flour. Whisk 1 tablespoon flour. Add 4 quartered rounds of refrigerated biscuit dough. Serve with mayonnaise mixed with Sriracha. turning once. whisk into the soup and bring to a boil. Brown in an ovenproof skillet in 1 tablespoon olive oil over medium heat. Add 2 large sliced chicken breasts and cook 10 minutes. remove to a plate after browning. ¼ cup olive oil and 1 tablespoon Italian seasoning. 24). substituting 1 cup fine cornmeal mixed with 1½ teaspoons ground cumin and ¼ teaspoon cayenne for the . 23. Spicy Tenders Cut 4 small chicken breasts into strips. bell peppers and red onions into 1-inch pieces. 5 minutes. Sauté 3 chopped leeks and 1½ pounds diced potatoes in the drippings. then dip in 4 beaten eggs mixed with 1 tablespoon each Sriracha and water. chopped dill and parsley. shred. SEPTEMBER 2013 WorldMags. 24). Basic Soup Simmer 5 cups chicken broth. Stir in a pinch of sugar and 1 tablespoon red wine vinegar. remove to a plate after browning. 24) with 1 chicken breast. then return to the soup. Maple-Squash Toss 3 cups diced butternut squash. Nuggets Cut 2 large chicken breasts into 1-inch pieces. Spice-Crusted Make Breaded Chicken (No. Potato-Leek Prepare Basic Roasted Chicken (No. 7 minutes. 5 minutes. Mix ⅓ cup each flour and softened butter to form a paste. cook. 2 sliced bell peppers. Pesto Pasta Brown 1 sliced large chicken breast in a skillet with olive oil over medium-high heat. season with salt and pepper. Bake on a hot stone at 475˚. 21. 15 minutes. Top with torn basil. Toss with 1 pint halved cherry tomatoes. Add ½ cup white wine.WorldMags. 24). Pho Simmer 4 cups chicken broth. Pizza Make Basic Roasted Chicken (No. basil and mint. 15 to 20 minutes. Basic Roasted Season 2 large chicken breasts with salt and pepper. Stir in ¼ cup parmesan. 18. 27. roast at 375˚. Marinate in ¼ cup olive oil. 20. 1 star anise pod and 1 cinnamon stick. season with salt. 10 minutes. 24. 17. 2 tablespoons fish sauce.

1 tablespoon minced ginger and ½ cup each peanuts and sliced celery. rubbing the meat with 1 tablespoon each Cajun seasoning and brown sugar before browning. Creamy Salad Make Basic Poached Chicken (No. cook. Heat 2 tablespoons vegetable oil in a skillet over high heat. 30 seconds. 2 teaspoons dijon mustard and ¼ cup chopped mixed herbs. swapping ¾ cup diced tomato and 1 bunch chopped scallions for the broccoli. ● SEPTEMBER 2013 FOOD NETWORK MAGAZINE WorldMags. turn to coat. New Orleans–Style Make Basic Roasted Chicken (No. Bring to a gentle simmer. dice. French Salad Make Basic Poached Chicken ( No. Add 3 cups cooked rice and the eggs. add 4 cubed small chicken breasts. 15 to 20 minutes. 34. 34). 2 chopped celery stalks and 2 tablespoons chopped celery leaves. Dredge in 2 cups crushed cornflakes mixed with 1 teaspoon paprika.WorldMags. Mix with ⅔ cup mayonnaise. Heat 1 more tablespoon oil in the skillet. bake at 400˚. Add ½ chopped onion. dice. 3 minutes. 15 minutes. 36. 31. 31 33. serve with the chicken. add 1 tablespoon kosher salt. 30. Oven-Fried Mix ½ cup mayonnaise and ¼ cup dijon mustard. Add 4 small chicken breasts. Fried Rice Scramble 3 eggs in a skillet in 2 tablespoons vegetable oil over high heat. Mix with ½ cup . remove to a bowl. cook until just firm. 29. 1½ cups chopped broccoli and 1 teaspoon each sugar and kosher salt. Peanut Stir-Fry Mix 3 tablespoons each soy sauce. 34). chili-garlic sauce and water with 1 tablespoon cornstarch. 32. stir until hot. cook until thick. Stir-fry 5 minutes. Add 2 cubed small chicken breasts. stirring. Tomato Fried Rice Make Fried Rice (No. ¼ cup each sour cream and chopped parsley. stir-fry 5 minutes. then drain. 24). Basic Poached Cover 2 large chicken breasts with cold water in a pot. Mix ½ cup each chopped giardiniera and olives with ¼ cup each olive oil and chopped parsley. 35. Plunge into salted ice water. 31). Add the sauce.

net .WorldMags. 42 WorldMags.

adding the pineapple and vegetables to the grill halfway through. 41). Cook in a hot oiled skillet. ½ jalapeño. chopped canned green chiles and chopped scallions. Grill 1 each sliced poblano and onion. olive oil and lime juice. Mash 1 avocado with 2 tablespoons each sour cream and lime juice. Warm ¼ cup cider vinegar. Make Basic Grilled Chicken (No. ½ cup salsa. 42. 41). 41). 34). 2 tablespoons pumpkin pie spice and ¼ teaspoon each cayenne and granulated garlic. 41). Middle Eastern Rub 4 small chicken breasts with a mixture of 1 tablespoon olive oil. 41). shred. shredded lettuce. Puree ¼ cup each olive oil. 1 hour. the juice of ½ lemon and ½ cup mayonnaise. toss with the chicken. slice. Chopped Salad Make Basic Poached Chicken (No. Puree ½ cup cilantro. Top with minced red onion. 34). Mix with ⅔ cup mayonnaise. 2 minutes per side. 41). sliced tomato and fresh mozzarella. 34). 40. ⅓ cup each sour cream. 45. Cook as for Basic Grilled Chicken (No. fresh parsley and basil with 2 tablespoons lemon juice. Indian Rub 4 small chicken breasts with 1½ teaspoons curry powder. 49. black pepper and cayenne. 46. cucumber. cilantro. Toss with 1 head chopped romaine and the chicken. Cook as for Basic Grilled Chicken (No. serve with tzatziki and pita. 41). Serve in tortillas. 1 garlic clove and ¼ teaspoon kosher salt. Cheddar Melts Make Basic Poached Chicken (No. more sour cream and fresh salsa. 2 teaspoons . 48. 15 to 18 minutes. Add 1 cup mayonnaise. 30 minutes. Tex-Mex Roll-Ups Make Basic Poached Chicken (No. 1 tablespoon hot sauce and a pinch each of celery salt. ¼ cup each mint and coconut milk. Serve with the chicken in tortillas. brushing with the sauce during the last 5 minutes. season with salt and cayenne. 41. Cook as for Basic Grilled Chicken (No. chop. the juice of 1 lemon and 1 teaspoon each kosher salt and red pepper flakes in the refrigerator. Toss with chopped tomatoes. Caesar Salad Make Basic Grilled Chicken (No. and salt and pepper to taste. Pesto Panini Make Basic Grilled Chicken (No. and salt and pepper to taste. and the juice of 1 lime. Mash 1 minced garlic clove with 2 anchovies. Jerk Pineapple Toss 4 small chicken breasts. mix with ¼ teaspoon Worcestershire sauce. 41) with 2 breasts. Cook as for Basic Grilled Chicken (No. slice. 2 tablespoons brown sugar. Chipotle Barbecue Puree ½ cup barbecue sauce with 1 chipotle in adobo. ● 50 Chicken Dinners 38. 41). dried oregano and chili powder in the refrigerator. slice. Toss with ½ cup each diced celery and apple and 1 chopped scallion. 1 teaspoon sugar. top with sliced cheddar and broil until melted. 1 tablespoon lime juice. Barbecue Sandwiches Make Basic Poached Chicken (No.WorldMags. Top with grated parmesan. turning 37. avocado. Herb Oil Marinate 4 small chicken breasts in ⅓ cup olive oil. and salt and pepper. shred. Top with the chicken. 50. Spoon onto toasted English muffins. Serve on buns with pimiento cheese and pickles. 39. slice. Grill on oiled grates over medium heat. 44. 34). dice. Serve with the chicken. Fajitas Marinate 4 small chicken breasts in ¼ cup olive oil. 43. Cook as for Basic Grilled Chicken (No. 47. season with salt and pepper. the juice of 1 lime and 1 tablespoon each ground cumin. SEPTEMBER 2013 FOOD NETWORK MAGAZINE WorldMags. 2 sliced bell peppers and 1 sliced pineapple with vegetable oil and jerk seasoning. 4 scallions. Sandwich between sliced Italian bread with pesto. Basic Grilled Season 4 small chicken breasts with salt and pepper. serve with the chicken. Spread on 4 tostada shells. Tostadas Make Basic Grilled Chicken (No.

com/a1steaksauce.WorldMags. You like w ha t you like.1. You were t he one who car ried a bot t le of sauce in you r br iefcase ‘ ju s t i n case. W ho compromise.’ You we re t he one who experimented with us on eggs and hamburgers. Keep pursuing your dreams. eating t hem. We’ll be here. join them to share stories and secrets with the only people on earth who truly understand you. So go on. Waiting for you to screw the cap off of your ever-loving awesomeness. You have always been t rue to your passions. just because they didn’t carr y your beloved sauce.2. life.1. Who set aside their drea ms. and later. You’re one spectacular person. At the ready. To live with sizzle and tangy goodness. And we love you for life is too short to live A. have always understood what it means to live A. The re a re t hose w h o sett le. or scuba dive. W ho const a nt ly wonde r wha t it would be like to do bold . You a re no t t ho se people. You’re not even a group of people. or madam. You sir. there are other saucing pioneers just like you at facebook. To live with gusto. Like ask for steak sauce in a fancy restaurant. Keep l ivi ng a n A. To sauce the shrimp of life. WorldMags. ©2013 Kraft Foods And you were the one who staged a revolt in a crowded restaura nt.

net Weekend Cooking Try Food Network Kitchens’ end-of-summer . See page 113. Make gazpacho for a dinner party. PHOTOGRAPHS BY ANNA WILLIAMS FOOD STYLING: MAGGIE RUGGIERO. PROP STYLING: PAMELA DUNCAN SILVER. learn how to preserve tomatoes. Then. WorldMags.WorldMags.

Weekend Cooking

Spanish Supper
● Gazpacho with Cilantro Oil ● Grilled Swordfish with Potato-Chorizo Salad ● Cheese Plate with Grape Tapenade

Swordfish is perfect for grilling: It’s meaty and firm, so it won’t fall apart when you flip it.


ACTIVE: 40 min l TOTAL: 1 hr 25 min l SERVES: 6
FOR THE POTATO SALAD 1½ pounds small red-skinned potatoes, thinly sliced Kosher salt ¼ teaspoon cumin seeds, chopped 3 tablespoons extra-virgin olive oil 4 ounces dried chorizo, diced 2 tablespoons sherry vinegar ¼ cup chopped fresh parsley and/or chives 3 stalks celery (with leaves), sliced ¼ cup piquillo peppers, sliced Freshly ground pepper

FOR THE FISH 4 cloves garlic, smashed 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice of ½ orange 1 tablespoon sherry vinegar 1 teaspoon honey 1 teaspoon chopped fresh thyme ½ teaspoon cumin seeds, chopped Kosher salt and freshly ground pepper 6 6-to-8-ounce skin-on swordfish steaks (about ½ inch thick) Vegetable oil, for brushing

1. Prepare the fish: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the fish and turn to coat. Cover with plastic wrap and refrigerate 1 hour. 2. Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about 1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings. 3. Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper. 4. Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordfish on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.


Combine 1 cup finely chopped grapes, 2 tablespoons chopped toasted marcona almonds, 1 tablespoon minced shallots, the juice of ½ lemon and 1 teaspoon honey in a bowl; season with salt and let sit 30 minutes. Serve with Spanish cheeses like Mahón and manchego, and sliced baguette.

ACTIVE: 30 min l TOTAL: 1 hr 30 min l SERVES: 6

FOR THE GAZPACHO 3 pounds tomatoes, roughly chopped ½ large cucumber, peeled and roughly chopped 2 cups cubed day-old Italian or French bread, crusts removed (about ⅓ loaf) 2 cloves garlic ¼ cup sherry vinegar 1 cup extra-virgin olive oil 1 tablespoon sugar Kosher salt and freshly ground pepper

FOR THE TOPPINGS 1 bunch fresh cilantro (about 1 cup leaves) ⅓ cup extra-virgin olive oil 1 lemon, halved Pinch of sugar Kosher salt ½ large cucumber, peeled and finely chopped 1 small red Thai chile pepper, finely chopped (seeds removed for less heat)

1. Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour. 2. Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, ¼ cup water, the juice of ½ lemon and the sugar and puree until smooth. Season with salt. 3. Combine the cucumber, chile and the juice from the remaining ½ lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.




Weekend Cooking

Labor Day
● Foil-Packet Corn

● Barbecue Cheeseburgers ● Blueberry Cheesecake Galette

Our homemade barbecue sauce is worth the extra effort. You can make it up to 2 days ahead and refrigerate it.


ACTIVE: 50 min l TOTAL: 1 hr (plus cooling) l SERVES: 6
FOR THE BURGERS 2½ pounds ground beef chuck Kosher salt and freshly ground pepper 1 red onion, sliced into rings 1 tablespoon vegetable oil 6 slices monterey jack or pepper jack cheese 6 sesame seed hamburger buns, split 2 avocados, sliced

FOR THE BARBECUE SAUCE 2 tablespoons vegetable oil 1 red onion, chopped 2 cloves garlic, chopped 1½ tablespoons chili powder ¾ cup ketchup ¼ cup apricot preserves 3 tablespoons yellow mustard 3 tablespoons apple cider vinegar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce

1. Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and ½ cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature. 2. Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six ½-inch-thick patties; season both sides with salt and pepper. 3. Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes. 4. Transfer ½ cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.

ACTIVE: 55 min l TOTAL: 2 hr 45 min l SERVES: 6 to 8

FOR THE DOUGH 1¾ cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg Cooking spray

FOR THE FILLING 2 cups blueberries ⅓ cup plus 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 4 teaspoons cornstarch Pinch of kosher salt 1 8-ounce package cream cheese 1 large egg, beaten, plus 1 egg yolk Pinch of freshly grated nutmeg Coarse sugar, for sprinkling


Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.

1. Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour. 2. Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble. 3. Make the filling: Toss the blueberries, ⅓ cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl. 4. Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes. 5. Put an inverted baking sheet in the lower third of the oven and preheat to 425˚. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.




116 Pasta Night ● Pasta with Corn and Kale ● Nectarine-Tomato Salad ● Roasted Fig Sundaes We used Tuscan kale (also called lacinato or dinosaur kale) for this pasta—it’s darker and less bitter than regular kale.Weekend Cooking .

trimmed and sliced 3 cloves garlic. bring the vinegar and honey to a simmer in a small skillet over medium-high heat. stems removed. transfer to a large bowl. set aside. then add the pasta and cook as the label directs. toss gently. Cover and cook until wilted. plus more for drizzling 1¾ pounds heirloom tomatoes. adding more cooking water as needed to loosen the sauce. then scrape the cobs with the back of a knife over the bowl to extract the liquid. cubed Freshly ground pepper 1. undisturbed. lemon juice and water in a shallow baking dish. Add the remaining 1 tablespoon olive oil. NECTARINE-TOMATO SALAD ACTIVE: 15 min l TOTAL: 20 min (plus cooling) l SERVES: 6 ½ large red onion. ½ cup chopped pecans. ROASTED FIG SUNDAES Toss 16 halved fresh figs. sliced ½ teaspoon red pepper flakes 2 bunches Tuscan kale.) Transfer to a bowl and gradually whisk in the olive oil until emulsified. Serve over vanilla ice cream. about 3 minutes. cook. (The syrup will thicken as it cools. about 5 more minutes. Discard the cobs. Season with salt. 2. Meanwhile. the garlic and pepper flakes to the pot. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. stirring. 4 to 5 minutes. Cut the corn kernels off the cobs and transfer to a bowl. Soak the red onion in a bowl of salted cold water. Add half of the mushrooms in a single layer and cook. stir and continue cooking until tender. Meanwhile. Cook. Dot with 1 tablespoon chopped butter. season with salt. until heated through. arugula and onion. mushrooms. ¼ cup sugar and 1 tablespoon each honey. then continue roasting until syrupy. cook. about 5 PASTA WITH CORN AND KALE ACTIVE: 35 min l TOTAL: 45 min l SERVES: 6 6 ears of corn Kosher salt 1 pound campanelle or fusilli pasta 5 tablespoons extra-virgin olive oil 2½ pounds assorted mushrooms (such as shiitake and cremini). pitted and thinly sliced 5 cups baby arugula 3 ounces ricotta salata cheese. about 10 more minutes. Cover and bring to a boil. stirring. until the butter is melted and the mixture is heated through. stirring. chopped 4 tablespoons unsalted SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 117 . Drizzle with the vinegar mixture and more olive oil. Season the tomatoes with salt and pepper and arrange on a platter with the nectarines. heat 2 tablespoons olive oil in a Dutch oven or heavybottomed pot over high heat. cook until slightly syrupy. WorldMags. Roast at 425˚ until juicy. until golden. rinse and pat dry. Add the corn kernels. Season with salt and pepper. 1 to 2 minutes. Spoon the juices over the figs. crumbled 1. Add the pasta and ½ cup of the reserved pasta cooking water. about 20 minutes. 3. Top with the ricotta salata. Let cool completely. 2. then drain. thinly sliced Kosher salt ⅓ cup white balsamic vinegar or white wine vinegar 1 teaspoon honey 3 tablespoons extra-virgin olive oil. Put the corncobs in a large pot and fill with water. 1 to 2 more minutes. Stir in the kale and season with salt. Transfer to the bowl. thinly sliced Freshly ground pepper 4 nectarines. about 2 minutes. drain. leaves cut into strips 2 bunches scallions (white and light green parts). reserve 1 cup of the pasta cooking water. 10 to 15 minutes. scallions and butter.WorldMags. until the garlic is soft.

stirring occasionally. until sauce thickens. PREPARE pasta according to package directions. Add tomatoes and crushed red pepper. Drain and toss with tomato mixture. cook. cored and coarsely chopped. undrained. Stir in cheese and basil. WorldMags. or 1 can (28 ounces) whole peeled tomatoes. toss to . chopped 2 pounds fresh ripe plum tomatoes. Season with salt and pepper. until the tomatoes begin to juice up. stirring occasionally. ALL NATURAL INGREDIENTS. coarsely chopped Pinch of crushed red pepper flakes ½ cup diced fresh mozzarella cheese ¼ cup fresh basil leaves. PLACE oil and garlic in large skillet. Reduce heat to low. SIMPLY PREPARED AND ARTFULLY ADVERTISEMENT DAZZLE YOUR SPECIAL SOMEONE WITH A DELICIOUS. cook over medium-high heat for 30 seconds or until it begins to sizzle. cook. thinly sliced Salt and ground black pepper DIRECTIONS BRING a large pot of water to a boil. Set aside. BUITONI Linguine Caprese Serving Suggestion BUITONI LINGUINE CAPRESE MAKES 4 SERVINGS INGREDIENTS 1 package (9 ounces) BUITONI Refrigerated Linguine 3 tablespoons extra-virgin olive oil 3 cloves garlic. AUTHENTIC ITALIAN DATE NIGHT IN DINNER STARRING BUITONI ® PASTAS AND SAUCES—HIGH QUALITY.WorldMags.

While pasta is cooking. Leeks and Thyme Serving Suggestion BUITONI FETTUCCINE WITH PEAS. Salt and ground black pepper 2 ¼ BE A STAR CHEF ON DATE NIGHT Make your own inspired creation with BUITONI cut pastas like the contestants on the recent Food Network Star challenge. LOOK FOR BUITONI PRODUCTS IN YOUR GROCER’S REFRIGERATED SECTION.WorldMags. stirring ADVERTISEMENT BUITONI® Fettuccine with Peas. prepare leek mixture. cook for 1 minute or until heated through. WorldMags. ADD reserved pasta cooking water. Stir in peas. LEEKS AND THYME MAKES 3 SERVINGS INGREDIENTS 1 2 ½ 1 3 / DIRECTIONS package (9 ounces) BUITONI Refrigerated Fettuccine tablespoons extra-virgin olive oil cup sliced fresh leeks cup frozen peas thyme sprigs. Unless noted to the contrary. stir in gently. cook.COM FOR MORE GREAT RECIPES. Vevey. all trademarks are owned by Société des Produits Nestlé S. Season with salt and pepper. leaves removed and stems discarded cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese PREPARE pasta according to package directions. Season with salt and . thyme leaves and cheese. Switzerland. VISIT BUITONI. reserving ½ cup cooking water. or used with permission. HEAT oil in large skillet over medium-high heat. Toss pasta with leek mixture. Add leek. until softened and golden.

“It reminds me of so much: friends. hold on to friends for longer than a year and get to love everything about the unique type of Mexican food found only in TEXAN AT Sunny Anderson has had a lifelong love affair with Tex-Mex food. 120 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 . It was a pivotal time for her. from her new cookbook. childhood dreams and more.” Here are some of her favorite dishes inspired by that time.WorldMags. Clarkson Potter).” Sunny says that whenever she makes Tex-Mex food. “I was able to settle in. PHOTOGRAPHS BY DAVID MALOSH eart H WorldMags. and her military family finally got to stay put for a while. it takes her back to those days. Sunny’s Kitchen: Easy Food for Real Life ($ Sunny Anderson grew up living all over the world—and eating just about every cuisine— but only one type of food really makes her feel at home: Tex-Mex. She moved to San Antonio just as she was starting high school.

When the oil is hot. seeded and chopped 8 to 12 pickled jalapeño slices 4 radishes. combine the cilantro. 3. until the onions are tender. 2. Set aside with the seam side down and continue with the rest. Add the garlic and cook until fragrant. Top each chimichanga evenly with cheese. WorldMags. pitted and mashed 1 cup sour cream 2 tablespoons fresh lime juice Kosher salt FOR THE FILLING 1 tablespoon vegetable or olive oil 1 cup finely chopped Vidalia or other sweet onion 1 teaspoon kosher salt Freshly ground black pepper 1 teaspoon ground cumin 3 to 4 sprigs thyme. making a rectangle with the rough dimensions of 6 inches by 3 inches. about 5 minutes. PROP STYLING: PAIGE HICKS. Fill the chimichangas: Warm the tortillas in a microwave for just a few seconds. then roll and cook all sides. 5. avocados. if needed. about 1 minute. Make the cilantro-avocado cream sauce: In a blender. tomatoes. 4. Blend until smooth. Then fold the flap closest to you over the beef. taste and. spread one-quarter of the beans in the center of each tortilla. This leaves 2 inches of tortilla on the rectangle’s short sides of the filling and 3½ inches of tortilla on the long sides. shredded 4 Roma tomatoes. Top the chimichangas: Turn on the broiler or preheat your oven to 500˚.WorldMags. When the meat is cooked through. use both hands to fold each side in and over the mound of beef. seamside down. pickled jalapeños and radish slices. the cumin and thyme. cilantro-avocado cream sauce. seam-side SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 121 . a few grinds of pepper. Set aside. about 5 minutes. Add the beef and break it up with a spoon or spatula as it browns. stirring. about 3 to 5 minutes total. Using a rubber spatula or the back of a spoon. Add the beef directly over the beans. Mix the cheddar and jack cheeses in a bowl. Repeat with the rest. adjusting the temperature to keep the oil at 350˚. grated on a rasp or finely minced 1 pound 80% lean ground beef chuck FOR THE CHIMICHANGAS 4 10-inch flour tortillas 1 15½-ounce can refried black beans Vegetable oil. Make the beef filling: Heat the oil in a large skillet over medium heat. “A chimichanga is a burrito on steroids. Cook until golden on the bottom. 6. leaves stripped and chopped 2 cloves garlic. Fry the chimichangas: Fill a large straight-sided pan with an inch of oil and bring it to 350˚. thinly sliced FOOD STYLING: ADRIENNE ANDERSON. salt. Transfer to a paper towel–lined plate. tuck it in gently but tightly and roll the burrito away from you. Roll the chimichangas: With the length of the rectangle of fillings horizontal to you. Place the chimichangas on a baking sheet. Can I say that?” CHIMICHANGA ALAMO ACTIVE: 1 hr l TOTAL: 1 hr l SERVES: 4 Weekend Cooking FOR THE SAUCE 1 cup chopped fresh cilantro 2 avocados. for frying 1 cup shredded cheddar cheese 1 cup shredded pepper jack cheese 1 small head iceberg lettuce. Cook until the cheese melts. season with a pinch of salt. Transfer each to a serving plate and top evenly with lettuce. lime juice and a pinch of salt. sour cream. add 2 burritos at a time. Cook. Add the onions.

add the beef. stirring to break down the beef into bits. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned. dunk the tortilla slices in the stillwarm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides. just like lasagna. Add the garlic and cook until fragrant. 3 minutes. Bake until the cheese is melted and the sauce bubbles. 122 122 12 FO FO FOO FOOD OO OOD O D NETWORK OD NE NET NE ET TW WO WOR WORK ORK O RK MAGAZINE OR MA MAG M AG AZIN AZ AZ ZIN IN NE ● MONTH MONT MON MO M ONT ON O NT N TH 2 201 20 2013 01 0 13 13 WorldMags. cut in half WorldMags. Add the onion and green and red bell peppers. another ½ cup of the shredded cheese blend. Cook until the onion is tender. Bring to a boil. stirring. ½ cup of the enchilada sauce and the cheddar and pepper jack cheeses. One at a time. covered. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. cumin and thyme. so be careful not to over-season. In a large straight-sided pan. about 6 minutes. a pinch of salt and a few grinds of pepper. skin and bones . Make the enchilada sauce: In a medium pot over medium heat. meat shredded ½ cup shredded cheddar cheese ½ cup shredded pepper jack cheese FOR THE CASSEROLE 2 tablespoons unsalted butter.“UNA DE CADA” ENCHILADA CASSEROLE FOR THE ENCHILADA SAUCE 1 tablespoon olive oil ½ cup finely chopped Vidalia or other sweet onion Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 clove garlic. all of the beef. cumin. toss the shredded cheeses together. about 30 minutes. Cook the beef: Preheat the oven to 350˚. until combined and fragrant. Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. taste and season with a pinch of salt and a grind or two of pepper. Cook for another 8 to 10 minutes. grated on a rasp or finely minced 1 pound 85% lean ground beef ½ to 1 teaspoon onion powder 1 teaspoon ground cumin ½ to 1 teaspoon dried thyme 1 packet (about ¼ teaspoon) SazÓn seasoning 2 Roma tomatoes. SazÓn. thyme. 3. heat the olive oil over medium-high heat. onion powder. add ½ cup of the shredded cheese blend. Prepare the chicken layer: In a large bowl. onion. Cook. about 6 minutes. Raise the heat to medium high and add the tomato paste. then add the crushed tomatoes and beef broth. grated on a rasp or finely minced 1 teaspoon ground cumin ½ teaspoon dried thyme 1 28-ounce can crushed tomatoes ¾ cup beef broth FOR THE BEEF LAYER 2 tablespoons olive oil ½ cup finely chopped Vidalia or other sweet onion ½ cup finely chopped green bell pepper ½ cup finely chopped red bell pepper Kosher salt 3 cloves garlic. Next. toss together the shredded chicken. seeded and chopped ¼ cup beef broth Freshly ground black pepper FOR THE CHICKEN LAYER 1 rotisserie chicken. Pour 1 cup of enchilada sauce into the prepared dish. about 1 minute. then reduce to a simmer and cook. In this ACTIVE: 55 min l TOTAL: 1 hr 45 min l SERVES: 10 to 12 1. 2. (SazÓn adds salt. overlapping where needed and covering the entire bottom of the dish. When the beef is cooked through. Set aside. Cover and keep warm over low heat. all of the chicken and a final layer of tortillas dunked in the enchilada sauce. softened 1½ cups shredded cheddar cheese 1½ cups shredded pepper jack cheese 20 to 24 six-inch corn tortillas. 4. Add the garlic. stir with a wooden spoon and cook until it deepens in color. allowing time between each addition to stir and blend. about 1 minute more. Let it rest a bit before you slice it. combine the oil.) Set aside. for 20 minutes. tomatoes and broth. a new layer of tortillas dunked in the enchilada sauce. In a small bowl.

“ ‘Una de cada’ is my favorite three-word phrase. It means ‘one of each.’ and I use it every time I order SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 123 .net Weekend Cooking WorldMags.” WorldMags.

stirring to scramble and combine. drained ½ cup chopped Vidalia or other sweet onion Kosher salt and freshly ground black pepper 2 Roma tomatoes. then cut into 2-inch rectangles ½ cup chopped red bell pepper 1 4-ounce can green chiles. Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. add the tortilla strips and cook. sliced into ½-inch strips. about 5 minutes. then remove from the heat. 3. A DIVISION OF RANDOM HOUSE. until they are all golden and crispy. In a large bowl. Season with a pinch of salt and a few grinds of black pepper. stirring and tossing. COPYRIGHT © 2013 BY SUNNY ANDERSON. until most of the moisture is cooked out. 124 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags.Weekend Cooking WorldMags. season with salt and reduce the heat to medium low. Stir in the tomatoes. Once the butter melts.” . Cook the vegetables: When the tortillas are crisp. Add the eggs to the pan. add the bell pepper. RECIPES FROM SUNNY’S KITCHEN: EASY FOOD FOR REAL LIFE. BY ARRANGEMENT WITH CLARKSON POTTER/PUBLISHERS. Set aside. chiles and onion to the skillet. Cook until tender. Serve topped with SAN ANTONIO MIGAS 8 3 3 4 ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4 large eggs tablespoons unsalted butter tablespoons vegetable oil corn tortillas. Cook. INC. whisk the eggs and 2 tablespoons water vigorously. 2. seeded and chopped ½ cup shredded pepper jack cheese 1. “Migas are scrambled eggs with personality and texture.

Get your journey started at LouisianaTravel. You gotta get here and taste what you’ve been missin’.FOOD NETWORK MAGAZINE’S TASTE TRA VEL for ARKANSAS Arkansas has a flavor all its own. villas and cottages on four beautiful Hawaiian Islands. Gulf waters and nature in abundance. South Lake Tahoe. Creole and so much more. Baked. Gulf Coast beaches. BATON ROUGE Baton Rouge is a city full of colorful history. Musicians are celebrated on the Blues or call 1-800-NATURAL for a FREE Vacation Planning Kit. TasteLafayette. Souffléd. Enjoy fabulous resorts.) To enter. Plan your trip at TravelTex. AULANI. ISLAND OF O‘AHU. Arkansas is a destination GO TO TRAVEL. For more information. ASTON Aston Hotels & Resorts offers 26 hotels. Microwaved. WorldMags.00. call 866-774-2924. Visit Arkansas. FRESH IDEAS . condominium resorts. Cajun (Equaling the value of one carton of eggs per week at $ THE GREAT STATE OF TEXAS Texas…it’s like a whole other country that’s miles away from ordinary. VIRGINIA TOURISM Make your way through Virginia’s landscape of flavors and revel in the fruits of an epicurean movement that’s been centuries in the making. Come and discover “undiscovered” South Carolina! Learn more at DiscoverSouthCarolina. GO TO FOODNETMAG. championship golf courses. visit foodnetmag.COM to find out more about these great travel destinations! WorldMags. Nevada. You’ll discover a unique heritage. HAVE YOU TASTED LAFAYETTE? Lafayette is a foodie’s paradise—Cajun. Our culinary roots have grown into a diverse and eclectic menu. A DISNEY RESORT Welcome to an unforgettable dream destination in Hawai‘i—created by the people who know families The PROMOTION PROMOTION SCOOP LOUISIANA CULINARY Prepare for an epicurean excursion along Louisiana’s Culinary Trails designed to have you dining like a local in no time. SOUTH CAROLINA There’s more to us than great golf and world-class beaches.80–$2. IBERIA Savor the difference in Iberia Parish. California and Lake Las and pick up your FREE Texas State Travel & SWEEPSTAKES FROM OUR ADVERTISERS.COM. T H E R E ’ S ON LY ON E K E N T UC K Y We are the birthplace of the Colonel’s secret recipe. FIND YOUR TRUE SOUTH Mississippi embodies the heart and soul of the true South. visit facebook. and to find effortless egg recipes. the Hot Brown and Bourbon. It’s the gateway to fresh Louisiana seafood. Boiled. vibrant music and exquisite cuisine—truly a cultural hot spot that is sure to impress. FOR MORE SPECIAL OFFERS. mouthwatering There are many easy and egg-citing ways to explore eggs every day. The Ultimate Egg Giveaway: Win a dozen eggs every week for one entire year! Fried. From tastes that take you off the beaten path to five-star favorites. rich culture. THE HEART OF HAWAI‘I ® The island of O‘ahu is a melting pot of tantalizing food experiences that include everything from award-winning Hawai‘i Regional Cuisine and local plate lunch eateries to unique food festivals and colorful farmers’ antebellum history and exceptional hospitality. Enter to win one year’s supply of eggs— three winners will each receive a $100 grocery gift card to experience the versatility of eggs. LOVE is at the heart of every Virginia vacation. Sample our spirit at kentuckytourism. flavor and fun with world-class attractions.

net dough! Guy Fieri cranks out world-class pizza right in his .Weekend Cooking WorldMags. PHOTOGRAPHS BY Make some DAVE LAURIDSEN 128 12 8 FOOD OD D NETWORK N WORK MAG NE NET MA MAGAZINE AG GA AZI AZIN AZ ZI ZIN Z IN I NE ● MONTH MONT M MON MO ON ONT O NT N T H 201 20 2 2013 01 0 13 WorldMags.

GROOMING: ARIEL RAMIREZ.000 degrees— and the pizzas cook in 90 seconds flat. the inside temperature can hit close to 1. 6. Turn out the dough onto a floured board and knead 2 to 3 minutes. Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. barbecue sauce. depending on the thickness. red jalapeño. Guy shared his dough recipe so you can try making your own pizza. Bake 8 to 12 minutes. plus more for dusting with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again. 3. plus more for the bowl 1 teaspoon fine sea salt 2½ cups all-purpose flour. Sprinkle the yeast on top and let stand 10 minutes. “The kids go bananas. “There will be. Once Guy gets the fire SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 129 . place it on the pizza peel (or on the prepared pan). seven guys in a line. brie. (If you’re not using the dough right away. and as fast as they can throw dough and make a pizza. marinara sauce. When the circle has reached the desired size and thickness. PRIME-TIME PIZZA DOUGH ACTIVE: 20 min l TOTAL: 2 hr 10 min l MAKES: enough for 2 large or 4 small pizzas 1 1 2 teaspoon sugar tablespoon active dry yeast tablespoons extra-virgin olive oil.” he says.” he says of his Italian Mugnaini oven. cilantro. then use the dough hook to mix in the flour until the dough starts to come together. you name it—this is handsdown the best. I can cook FOOD STYLING: JOANNA BADANO. GUY’S FAVORITE TOPPING COMBOS 1.) Preheat the oven to 500˚. about 1 hour. (If you don’t have a stand mixer. cracked black pepper. balsamic vinegar THE MOTLEY QUE Pulled chicken. olive oil. RECIPES FROM GUY FIERI FOOD BY GUY FIERI. or until the crust is crisp and golden. “Lori would much rather I cook out here than in the house. Form into smooth. “Out of every piece of equipment I’ve owned in my career—barbecues. (If you don’t have a stone. cover loosely THE FRENCH PIG Cooked pancetta. has every excuse to call out for a pizza once in a while. Allow the machine to knead the dough until smooth. In the bowl of a stand mixer.Guy WorldMags. sautéed leeks and apple. you can pulse the dough in a food processor until it is smooth and elastic. mozzarella AU NATUREL Parmigiano-reggiano. Add the olive oil and salt. 5. Guy suggests dropping $25 on a pizza stone—and make sure your regular oven is ripping hot. but a few years ago he did something that ensured he will never be off duty on pizza night again: He installed one of the world’s greatest wood-fired ovens in his backyard. Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas. you can bake your pizza on a pizza pan or baking sheet sprinkled with flour. Assuming you don’t have a wood-fired oven at home. Press the dough with your fingers until it’s as flat as possible. dissolve the sugar in 1 cup warm water (110˚ to 115˚). wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month. or until foamy. or into 4 pieces for small individual pizzas. COPYRIGHT © 2011 BY WILLIAM MORROW/HARPERCOLLINS.” His wife is a fan. Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven). pineapple. Place the dough in an oiled bowl and turn to coat the surface.” Guy says. fresh rosemary. fontina SPICY HAWAIIAN Canadian bacon. 30 to 45 minutes. too.) 2. sea salt WorldMags. like. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size.) 4. tight balls. red onions. then drape it over both of your fists and gently pull the edges outward while rotating the crust. Or combine by hand in a large bowl.

net Jarred tomatoes will keep for up to a . Use them as you’d use canned tomatoes—in sauces.WorldMags. 130 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. soups and stews.

net Try this at home: Weekend Cooking JARRED TOMATOES Iron Chef judge Donatella Arpaia Stewart shows us how to preserve summer tomatoes so you can use them all year. 2. Bring another stockpot of water to a SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 131 . reserve the pot of water. fill about halfway with water. Strain the vegetables. roughly chopped 4 cloves garlic 7 pounds plum tomatoes Kosher salt 1⅛ teaspoons citric acid (also called sour salt). discard the celery stalks but keep the leaves for flavor. HAIR AND MAKEUP: ANDREA WHITTEN. Add the onion. Wash the jars. making sure they’re submerged. Add the jars. WorldMags. Add the tomatoes (in batches. about 5 minutes. for preserving 18 fresh basil leaves WHAT YOU’LL NEED Six 16-ounce canning jars with lids and bands Clean kitchen towels 2 large stockpots Jar lifter or canning tongs Food mill Donatella uses a towel as a makeshift canning rack. PHOTOGRAPHS BY FOOD STYLING: CHELSEA ZIMMER. CHRISTOPHER TESTANI 1. Sterilize the jars. Place a folded clean kitchen towel or canning rack in the bottom of a stockpot (this keeps the jars from rattling). if necessary) and cook until they split and rise to the top. lids and bands in hot soapy water and rinse well. Turn off the heat. roughly chopped stalks celery with leaves. JARRED TOMATOES ACTIVE: 50 min l TOTAL: 1 hr 55 min MAKES: six 16-ounce jars 1 4 medium onion. Put the lids and bands in a saucepan of simmering water until ready to use (do not boil). Bring to a boil and boil 10 minutes.WorldMags. remove with a jar lifter and place on a clean towel. Cook the tomatoes. about 8 minutes. celery and garlic and cook until just tender.

Use a ladle or funnel to fill the jars with the tomato puree to about ½ inch from the top. Puree the tomatoes. guaranteed.” CELEBRATION Our lowest rates for the rest of the year. travel 8/19-12/20/13. puree the tomatoes and vegetables through the mill. For a limited time only. then screw on the lids (do not overtighten). Stir in 2 tablespoons salt. Wipe the rims of the jars with a damp paper towel. Working in batches. We make it in big cauldrons outside.2924 AstonHotels. Subject to availability at participating properties. scraping the bottom occasionally with a fork. ❛❛ Passata di pomodoro—tomato puree in Italian—is a multigenerational tradition in my family. Set a food mill over a large bowl. Fill the jars. then the citric acid—this ensures a safe acidity level for canning.3.774. Put 3 basil leaves in each sterilized jar (make sure your hands are clean). Plus at Aston. Remove the lids and bands from the hot water with tongs and place on a clean towel to dry. Some restrictions apply. we’re offering you our guaranteed lowest rates for the rest of the year! Book now and enjoy family-friendly Aston hotel or condominium resort accommodations on four Hawaiian Islands. *Rates are non-refundable and only available 7/18-9/20/13 for . kids stay free! OAHU MAUI KAUAI HAWAII ISLAND 65th ANNIVERSARY WorldMags.

Don’t ll the jars–you need to leave 5. Process the jars. Bring the stockpot of water to a simmer some space. (keep the towel in the pot). Lower the
filled jars into the pot, bring to a boil and process 45 minutes. Use the jar lifter to remove the jars and transfer to a towel; let sit overnight.

Weekend Cooking

6. Check the seals.
Press the tops of the jars: The lids should not pop up and down. Store in a cool dark place for up to 1 year. Once opened, refrigerate for up to 5 days.


© 2013 13 3 Pr Pri P r ri ingl ngles ngl es LLC LC C ® ™ 20

Party Time
Make fun crudité cups. Then, tour Jose Garces’ farm and try some new crisps and crumbles.



Paper Work
Skip the usual veggie platter at your next party and make individual vegetable snack pouches instead. All you need is parchment paper:


1. Cut an 8-inch square of parchment paper and fold point A to point B to form a triangle.



2. Fold point C to meet point E on the opposite side. Then fold point D to meet point F.





3. Fold down one layer of the top flap and tuck it into the outermost panel.





Field Day
Iron Chef Jose Garces cooks a Labor Day meal straight from his Pennsylvania farm.





PA. ‘You guys are getting 20 pounds of radishes tonight. The Chicago-born self-proclaimed city kid has learned a lot since then: His family’s weekend house has turned into a full-blown 10-acre farm. “I’ll call my restaurants and say. The farm often dictates his menus. plus 300 pounds of thyme. farm and was utterly confused. PROP STYLING: PAIGE HICKS. “When I look around. But turning it into a farm made a lot more sense.’ It takes creativity to figure out what to do. “I had never seen how they grow before!” he says.WorldMags. there are dollars all over this T FOOD STYLING: ANNE DISRUDE. he and his SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 137 . supplying produce to some of his 15 restaurants. HI S I S HARD TO I MAGI NE. but just a couple of years ago. and kids Olivia and Andres just wanted it to be a fun getaway from their busy lives. Beatriz.” he says. rosemary and basil over the summer.” The crops. WorldMags. With the help of expert farmer Alex McCracken. Iron Chef Jose Garces came across some Brussels sprouts on his Ottsville. When he bought the place three years ago. We asked the chef for a few of his favorite recipes…. Jose grows and ships 100 pounds of jalapeño peppers a week during peak season. also inspire some of Jose’s best family meals. like the tomatillos pictured here. And his chickens lay 30 eggs a day.

Remove the hens from the brine and rinse well. to each skillet and scatter the thyme and garlic around it. garlic. 138 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Cut each hen in half and serve with the romesco and chimichurri sauces. skin-side down. 3.BRICK CORNISH HENS FOR THE BRINE Kosher salt 1 lemon. tarragon. at least 30 minutes. Use kitchen shears to cut along either side of the backbone to remove. Make the brine: Bring 1½ gallons water and ⅓ cup salt to a boil in a large pot. 2. Place the hens breast-side down on a cutting board. . Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours. bay leaves and peppercorns. Add the lemon halves. smashed 2 bay leaves 2 teaspoons black peppercorns ACTIVE: 30 min l TOTAL: 2 hr 10 min (plus brining) l SERVES: 4 FOR THE HENS 2 organic Cornish game hens (1½ to 1¾ pounds each) Kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 4 to 5 sprigs thyme 6 cloves garlic (unpeeled). press the breastbone firmly to flatten. smashed Romesco and chimichurri sauces. whisking until the salt dissolves. halved 6 sprigs tarragon 6 sprigs parsley 5 cloves garlic. 20 to 25 more minutes. parsley. Top each hen with a foil-wrapped brick and sear until beginning to brown. continue cooking until a thermometer inserted into the thickest part of the thigh registers 165˚. Place breast-side up in a baking dish and refrigerate. Remove from the heat. about 20 minutes. Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat. 4. rotating the pans as needed for even cooking. for serving (see right) 1. Add 1 hen. let cool completely. Sprinkle the hens with salt. to dry out the skin. Remove the bricks and carefully flip the hens (do not replace the bricks). pat dry. Turn the hens breast-side up and open so the drumsticks point out. Wrap 2 bricks with foil.

Squeeze out the garlic cloves and mash into a paste. ¼ cup sherry vinegar. ½ teaspoon kosher salt and a pinch of red pepper flakes in a blender. let cool. Roast at 350˚ until soft. Combine 1 bunch basil (cut into thin ribbons). Slowly drizzle in ⅓ cup olive oil.WorldMags. 20 minutes. Roast at 350˚ until soft. ¾ cup chopped roasted red SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 139 .net BASIL CHIMICHURRI Put 6 garlic cloves (unpeeled) on a sheet of foil. ¼ bunch finely chopped oregano. garlic. Slowly drizzle in ⅓ cup olive oil. Combine the tomatoes. blend until smooth. drizzle with olive oil and seal into a packet. ⅓ cup sherry vinegar. about 20 minutes. ½ teaspoon kosher salt. whisking. 1 tablespoon honey. let cool. ROMESCO SAUCE Toss ½ pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and ¼ teaspoon kosher salt. 1 bunch finely chopped parsley. and pepper to taste. spread on a baking sheet. Transfer to a bowl. 2 finely chopped shallots. then squeeze out the garlic. WorldMags. stir in ½ cup chopped toasted almonds. whisking.

Make the topping: Heat the olive oil in a small skillet over medium-high heat. set aside. 1 chopped seeded jalapeño ACTIVE: 45 min l TOTAL: 45 min l SERVES: 6 FOR THE TOMATILLOS 4 medium tomatillos. 140 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. dredge in the flour mixture to fully coat. chives. Prepare the tomatillos: Soak the tomatillos in the buttermilk in a medium bowl. 1. 3. Add the apple. stirring frequently. for serving (see right) JALAPEÑOCILANTRO AÏOLI Combine 1 cup roughly chopped cilantro. 3 to 4 minutes. cut into matchsticks 2 tablespoons apple cider vinegar 1 tablespoon honey 1 tablespoon finely chopped shallot 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chives 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme Kosher salt and freshly ground pepper WorldMags. husked. remove from the heat. 2. parsley. Add the ham and cook. parsley.FRIED TOMATILLOS WITH APPLE AND HAM FOR THE TOPPING 2 tablespoons extra-virgin olive oil ¼ cup finely chopped good-quality ham ½ Gala apple. Working in batches. 1 large pasteurized egg yolk. 2 teaspoons dijon mustard. 1 garlic clove. sprinkle with salt. Heat 2 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 375˚. turmeric. garlic powder. letting the excess drip off. shallot. rosemary. honey. rinsed and cut into wedges 1 cup buttermilk ½ cup all-purpose flour ½ cup fine yellow cornmeal 1 tablespoon finely chopped fresh parsley 1½ teaspoons mustard powder 1½ teaspoons onion powder 1½ teaspoons garlic powder 1½ teaspoons ground turmeric Kosher salt and freshly ground pepper Vegetable . Remove with a slotted spoon and drain on paper towels. With the motor running. remove the tomatillos from the buttermilk. set aside. mustard powder. blend until smooth. 1 tablespoon lime juice. Whisk the flour. ½ teaspoon kosher salt and a few grinds of pepper in a food processor. 1½ teaspoons salt and ½ teaspoon pepper in a large bowl. cornmeal. ¼ teaspoon salt and a few grinds of pepper to the skillet and toss. 1 to 2 minutes. for frying Jalapeño-Cilantro Aïoli. onion powder. slowly drizzle in ½ cup olive oil and process until thick. then fry until golden brown. vinegar. Serve topped with the apple-ham mixture and the aïoli. until golden. thyme.

net SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 141 .net “Homegrown food just tastes better.WorldMags.” WorldMags.

2 to 3 more minutes. 10 to 12 minutes. Prepare the pecans: Preheat the oven to 350˚.net MELON SALAD WITH BOURBON-MAPLE VINAIGRETTE ACTIVE: 25 min l TOTAL: 35 min l SERVES: 6 FOR THE PECANS ½ cup pecans 1 slice thick-cut double-smoked bacon. 3. Whisk in the maple syrup and vinegar. 2. then sprinkle with the pecans. then roughly chop. Prepare the salad: Bring the bourbon to a gentle simmer in a medium saucepan over medium-low heat. Remove from the heat. peeled. finely chopped ½ teaspoon finely chopped fresh thyme Kosher salt 3 tablespoons grapeseed or vegetable oil 1 cantaloupe. Slowly drizzle in the grapeseed oil. diced 2 tablespoons apple cider vinegar 2 tablespoons maple syrup ¾ teaspoon Old Bay Seasoning FOR THE SALAD 1 cup Kentucky bourbon ¼ cup maple syrup ¼ cup apple cider vinegar 1 small shallot. whisking until incorporated. Spoon the bourbon-maple vinaigrette over the melon. stirring occasionally. Add the vinegar and maple syrup to the skillet and bring to a simmer. cook until CREDIT . Arrange the melon on a platter and season with sea salt. Cook the bacon in a medium skillet over medium heat. 142 14 142 FOO F FO FOOD OOD O O D NETWORK OD NET N NE ET E T WO TWOR WOR WORK W OR ORK O RK R K MAGAZINE MAG MA M AG A AG AZI AZIN AZ ZIN Z INE IN ● MONTH MON MONT MO M SEPTEMBER ON O ONT NT N T H 2013 2 20 0 13 13 2013 WorldMags. until browned and crisp. Spread on the baking sheet and let cool.WorldMags. 2 to 3 minutes. about 6 minutes. set aside. Spread the pecans on a baking sheet and roast until toasted. stir in the shallot and set aside to cool. Top with the cilantro. 4. cook until reduced to about ⅓ cup. 3 to 4 minutes. Remove from the heat and stir in the pecans and Old Bay. bring to a gentle simmer and cook until reduced by half. seeded and thinly sliced Sea salt 2 tablespoons fresh micro cilantro or chopped cilantro 1. Whisk in the thyme and ¼ teaspoon salt.

net .COM F ETA & WAT E R M E L O N YIAYIA’S WAY Organize arranged marriage for daughter Crumble Athenos Feta over watermelon in bowl If daughter resists. call priest Sprinkle cucumber and mint over salad Exorcise demon from daughter Enjoy feta and watermelon salad SEE MORE WAYS TO FETA AT ATHENOS.WorldMags.

until the sugar dissolves. using a rubber spatula to push the mixture through until only dry curds remain in the sieve. the sugar. Add the ricotta.WorldMags. Strain the mixture through a fine-mesh sieve into another large . 2 to 3 hours. sour cream. stirring occasionally. 2. 144 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Scoop into bowls and garnish with mint. then strain into a large RICOTTA SHERBET ACTIVE: 30 min l TOTAL: 1 hr (plus freezing) MAKES: 1 quart 1 1 24 2 1 ¼ 2 cup sugar bunch fresh mint. plus more for garnish juniper berries cups fresh ricotta 16-ounce container sour cream cup light corn syrup tablespoons fresh lemon juice 1. Transfer to a plastic container. bring to a simmer over medium heat. corn syrup and lemon juice to the bowl and whisk until smooth. Combine 1 cup water. about 2 minutes. mint and juniper berries in a medium saucepan. Pour the liquid into an ice cream maker and freeze according to the manufacturer’s instructions. Remove from the heat and let cool completely. cover and freeze until firm.

Geranium and many others. on never been C L E A N E R ! ” “ I am in LOVE with BAS IL Jennifer. Lavender. All Rights Reserved. Our hard-working household cleaning products are made with PLANT-DERIVED ingredients and ESSENTIAL OILS that are POWERFUL against dirt and SMELLS GREAT! ” “ My kitchen has Charity. WorldMags. on mrsmeyers. Scents include Basil. Lemon Verbena. on .net “ It W O R K S and C O U N T E R TO P S P R AY ! ” W E ’ R E B L US H I N G Comments like these inspire us to keep at it.© 2013 The Caldrea Company. Garden-fresh scents create an U P L I F T I N G C L E A N you can feel good about. MRSMEYERS. WE HAVE SOMETHING TO CLEAN EVERY NOOK & CRANNY.COM WorldMags.

Bake at 250˚. Slice a firm Japanese eggplant 1⁄16 to ⅛ inch thick using a mandoline. Working in batches. arrange the cabbage pieces in a single layer on a flat microwave-safe plate coated with cooking THIN IS IN PHOTOGRAPH BY Get your fill of veggies the fun way: Turn them into chips. about 20 more minutes. coat generously with cooking spray. JASON VARNEY EGGPLANT CHIPS Line a baking sheet with a silicone mat. RED CABBAGE CHIPS Cut away any large white ribs from 8 red cabbage leaves. about 5 minutes. If they’re still soft. coat the eggplant with cooking spray and sprinkle with salt. . Tear the leaves into 1½-inch pieces. return to the plate and microwave 30 more seconds. then sprinkle with salt and mustard powder.WorldMags. Mist the cabbage with cooking spray. rotating the baking sheet halfway through. PROP STYLING: PAIGE HICKS. Flip the slices. Transfer the chips to a rack to cool. Arrange on the baking sheet in a single layer. Transfer the chips to a rack to cool. continue baking until FOOD STYLING: ANNE DISRUDE. 50 minutes. 146 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Microwave until slightly browned.

Transfer the chips to a rack to cool. 30 seconds to 1 minute. coat the zucchini with cooking spray and sprinkle with salt. coat generously with cooking spray. then blot the excess moisture with paper SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 147 . rotating the baking sheet halfway through. ACORN SQUASH CHIPS Line 2 baking sheets with silicone mats. Arrange in a single layer on a flat microwave-safe plate coated with cooking spray. Slice the squash quarters crosswise about 1⁄16 inch thick using a mandoline. Flip the slices. 50 minutes. arrange on the baking sheets in a single layer and sprinkle with salt. about 6 TOMATO CHIPS Slice 1 medium firm tomato about 1⁄16 inch thick with a serrated knife. 30 to 40 more minutes. Bake at 250˚.WorldMags. ZUCCHINI CHIPS Line a baking sheet with a silicone mat. Slice a small zucchini 1⁄16 to ⅛ inch thick using a mandoline. WorldMags. about 15 more minutes. Carefully flip. Bake at 250˚. rotating the baking sheets halfway through. Arrange on the baking sheet in a single layer. 50 minutes. Flip the slices and continue baking until browned. then microwave until they start drying out. microwave until stiff and mostly dry. Transfer the chips to a rack to cool. Mist the slices with cooking spray. pat dry with paper towels (discard the end pieces). Drizzle with olive oil and toss. continue baking until browned. Sprinkle with salt and let sit 15 minutes. Transfer the chips to a rack to cool. Quarter 1 medium acorn squash and scoop out the seeds.

net Tyler’s Tyl ler’s ’ salads Alex’s Alex’ Al ’s Geoffrey’s Geof ffrey’s Bobby’s Bobb bby’s bb Warm Spinach Salad with Pork Milanese Salmon-Fennel Salad Grilled SpiceRubbed Shrimp “Niçoise” Salad Grilled Steak and Peach Salad 148 1 14 48 FOOD FOO OOD OO OD O D NETWORK NE NET N ETW ET WORK OR ORK RK K MA M MAG MAGAZINE AG A G AZ GA AZIN AZI A ZI ZIN Z I NE IN NE ● MONTH MO M MONT ON ONT O N T H 20 NT 2 201 2013 13 3 .Serious Make salad the main course with these hearty recipes from the stars. DAVID MALOSH PHOTOGRAPHS BY WorldMags.

turning the steak occasionally. Top with the steak and peaches. 8 minutes. Heat a grill pan over medium-high heat until very hot. cover and chill until ready to serve. lemon juice. Pat the steak dry. cut-side down. crumbled ⅓ cup sour cream 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar Pinch of cayenne pepper 2 teaspoons minced fresh chives FOR THE SALAD 2 peaches. Remove from the refrigerator about 45 minutes before SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 149 . Remove to a cutting board and let rest 10 minutes before slicing. cover and refrigerate 3 TYLER FLORENCE’S GRILLED STEAK AND PEACH SALAD ACTIVE: 35 min l TOTAL: 1 hr (plus marinating) l SERVES: 4 FOR THE STEAK 1¼ cups extra-virgin olive oil 3 sprigs rosemary 1 12-ounce New York strip steak Kosher salt and freshly ground black pepper FOR THE DRESSING ½ pound blue cheese. WorldMags. Flip and grill the other side 1 minute to soften. 3. Season with black pepper. Fold in the chives. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Pour 1 cup of the infused oil over the steak. Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat. 4. Toss the greens and herbs in a large bowl and divide among plates. 3 minutes. PROP STYLING: PAIGE HICKS. Heat the grill pan over medium-high heat. Remove and slice into wedges. 2. vinegar and cayenne in a bowl until smooth. Remove from the heat and let cool to room temperature.WorldMags. halved and pitted 4 cups mesclun greens (about 3 ounces) 2 tablespoons chopped fresh chives 3 tablespoons thinly sliced fresh basil 1 tablespoon chopped fresh tarragon Freshly ground black pepper FOOD STYLING: ADRIENNE ANDERSON. Make the salad: Brush the cut side of the peaches with the remaining ¼ cup infused oil. Make the dressing: Whisk half of the blue cheese with the sour cream. drizzle with the dressing and top with the remaining blue cheese. Grill the peaches. season with salt and black pepper and place in a shallow glass pan. 1. FOR THE PORK ½ pound pork top round or pork shoulder. season with salt and pepper. turning to coat. Crack the egg into a shallow bowl and add a touch of cold water. Transfer to paper towels to drain. Combine the breadcrumbs and parmesan in a third bowl. whisk to blend. 150 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Remove from the heat and add the pork slices in a single layer. Add the remaining 2 tablespoons vegetable oil and flip the pork. 3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Divide among plates and top with the pork. sliced ¼ inch thick 1 large egg ¼ cup all-purpose flour 1 cup breadcrumbs 1 tablespoon grated parmesan cheese Kosher salt and freshly ground pepper ¼ cup vegetable oil FOR THE SALAD 1 tablespoon extra-virgin olive oil 1 pint multicolored cherry tomatoes Kosher salt Pinch of red pepper flakes 8 fresh basil leaves 1 tablespoon fresh lemon juice 10 cups baby spinach (about 6 ounces) 1. Make the salad: Wipe out the skillet.ALEX GUARNASCHELLI’S WARM SPINACH SALAD WITH PORK MILANESE ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 WorldMags. or until cooked through. Put the flour in a separate shallow bowl. set aside. Place half of the spinach in a medium bowl. taste for seasoning. 1 to 2 minutes. Return to the heat and cook until golden brown. Add the olive oil and tomatoes and increase the heat to high. cook 2 to 3 more minutes. Dip each slice of pork in the . Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Place in a single layer on a baking sheet. Toss with the remaining spinach. Season with salt. then the egg. Serve immediately. add the red pepper flakes and cook until the tomatoes blister. then the breadcrumb mixture. slice into strips. about 3 minutes. stir in the basil and lemon juice. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly. “Didn’t think tacos could get more fun? Think again. an appetizer or just a quick snack.COM FOR GREAT FIESTA FLATS RECIPES TM FLAT OUT BIG FLAVOR I N E V E RY CRU NCHY B ITE! ©2013 B&G Foods. The flat bottom and unique shape of ORTEGA® Fiesta Flats™ taco shells make it easy to pile on the toppings — whether it’s a /ORTEGATACOS /ORTEGATACOS .” AARÓN SÁNCHEZ FOOD NETWORK STAR NEW FIESTA FLATS FLAT BOTTOM TACO SHELLS TM Fundido Fiesta FlatsTM Mini Meatball Fiesta FlatsTM VISIT ORTEGA. Inc.WorldMags.

Prepare the salmon: Combine 4 cups water. about 30 minutes. Place in a roasting pan and bake until just opaque. celery leaves. stirring to dissolve. 4.GEOFFREY ZAKARIAN’S SALMON-FENNEL SALAD WorldMags. 3. Combine the arugula. Remove the salmon from the brine and pat dry. about 14 minutes. 2 cups salt and the lemon juice in a large saucepan and bring to a MONTH MONT MON MO T H 20 2013 201 013 ● FOOD F FOO FO OOD O OO OD O D NETWORK NET NE N ETW ET WORK WO WOR OR ORK O RK R K MAGAZINE MA MAG M AG A GA AZI AZIN AZ ZI ZIN Z IN IN NE E 152 1 52 52 . Divide among plates and top with the salmon. Make the dressing: Whisk the lemon juice. Add the salmon. 2 hours. thinly sliced 1. skin removed Extra-virgin olive oil. 2. brine in the refrigerator. 15 152 52 FO F FOOD O OD OO OOD O D NETWORK NE NE ET TW TW WORK WO ORK OR O RK RK M MAG MA MAGAZINE AG A GA AZ AZIN AZI ZI Z ZIN I NE IN NE ● MONTH MON MONT MO M O ON ONT NT N TH 2 2013 20 201 01 0 13 WorldMags. vinegar and honey in a small bowl. then flake with a fork. the sugar. chives. then refrigerate until cold. parsley and fennel in a large bowl and toss with the dressing. Preheat the oven to 400˚. Slowly whisk in the olive oil until emulsified. Brush with olive oil on both sides. Season with salt. Let ACTIVE: 25 min l TOTAL: 1 hr 20 min (plus brining) SERVES: 4 to 6 FOR THE SALMON 1 cup sugar 2 cups kosher salt ½ cup fresh lemon juice (from about 4 lemons) 1 1½-pound salmon fillet. for brushing FOR THE SALAD Juice of 1 lemon 1½ teaspoons white balsamic vinegar ¼ teaspoon honey ¼ cup extra-virgin olive oil Kosher salt 8 cups baby arugula (about 5 ounces) ⅓ cup chopped fresh chives 1 cup celery leaves (from ½ bunch celery) 1 cup fresh parsley 1 small bulb fennel. Remove from the heat and let cool.

Dig in! Serves four. onions and chicken to four slices. peeled and thinly sliced 12–14 ounces thinly sliced deli chicken 8 ounces cheddar cheese 8 slices multigrain bread. Then add one-fourth of apple ADVERTISEMENT sandwich superstars Sunny A NI-20938 Instructions: On each slice of bread. Enjoy more of Sunny’s recipes at hiddenvalley. dried cranberries. d h host of f Food Network’s Home Made in America. co-stars with Hidden Valley™ Sandwich Spreads & Dips in making everyday sandwiches craveable. Spread on: Sunny’s Easy Chicken-Apple Sandwiches ½ cup Hidden Valley™ Smoked Bacon Ranch Sandwich Spread & Dip ¼ cup dried cranberries ¼ cup finely chopped red onions 1 Granny Smith apple. and top with the remaining four slices. WorldMags. . spread one tablespoon of sandwich spread and top with a slice of cheese. toasted ❏ sandwiches ❏ wraps ❏ quesadillas ❏ burgers ❏ crackers ❏ panini Find all four flavors in the mayonnaise aisle.

Make the vinaigrette: Whisk the vinegar. finely chopped 1 tablespoon anchovy paste Kosher salt and freshly ground pepper ½ cup extra-virgin olive oil FOR THE SHRIMP 4 teaspoons ground fennel seeds 1½ teaspoons mustard powder 1½ teaspoons ground coriander Kosher salt and freshly ground pepper 1 pound jumbo shrimp. Add the wax beans and green beans and cook until just crisp-tender. Slowly whisk in ½ cup olive oil until emulsified. Keep the grill on. thinly sliced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley FOR THE VINAIGRETTE ¼ cup red wine vinegar 2 teaspoons dijon mustard 1 teaspoon honey 1 clove garlic. Cover and set aside at room temperature. 2 to 3 minutes. grilled potatoes. . cover with salted cold water and bring to a boil. Flip and grill until tender. Add the shrimp and toss to evenly coat. 1 to 2 more minutes. Prepare the shrimp: Combine the fennel seeds. halved 1 medium red onion. mustard. Meanwhile. mustard powder. 8 to 10 minutes. then drain well. 3 to 4 minutes. 45 seconds to 1 minute. tomatoes. Let sit in the ice water a few minutes. 3. honey. garlic and anchovy paste in a bowl and season with salt and pepper. 4. Flip the shrimp and continue grilling until just cooked through. Divide the salad among 4 plates and top with the shrimp. Preheat a grill to high. Combine the wax and green beans. trimmed 4 ounces green beans. Drain well. Place on the grill cut-side down and grill until browned. peeled and deveined (tails intact) ¼ cup extra-virgin olive oil 154 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. 6. Bring a medium pot of salted water to a boil. Season with salt and pepper. 1½ to 2 minutes. Add the vinaigrette and toss gently. onion. trimmed 1 pound fingerling potatoes 2 tablespoons extra-virgin olive oil Freshly ground pepper ½ pound multicolored cherry tomatoes. 5. Drain and immediately plunge into the ice water to stop the cooking. put the potatoes in a medium saucepan.BOBBY FLAY’S GRILLED SPICE-RUBBED SHRIMP “NIÇOISE” SALAD ACTIVE: 50 min l TOTAL: 50 min l SERVES: 4 WorldMags. Slice the potatoes lengthwise. basil and parsley in a large bowl. coriander and ½ teaspoon each salt and pepper in a bowl. FOR THE SALAD Kosher salt 4 ounces yellow wax beans. let cool slightly. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance). brush with 2 tablespoons olive oil and season with salt and pepper. Add ¼ cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred. Fill a large bowl halfway with ice water and set aside.

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Transfer to the prepared baking dish. cinnamon. Bake until the filling is bubbling and the topping is golden brown. melted. Stir in the melted butter until combined. Preheat the oven to 350˚. the oats. 3. almonds and the remaining ¼ cup sugar in a medium bowl. PROP STYLING: MARINA MALCHIN. vanilla. the rum. 1. Let cool slightly before serving. crumble and cobbler. PHOTOGRAPHS BY KANA OKADA Pie SEPTEMBER 2013 ● CHERRY-VANILLA CRISP ACTIVE: 20 min l TOTAL: 1 hr 30 min l SERVES: 6 4 tablespoons unsalted butter. Toss the cherries in a large bowl with ½ cup sugar. Whisk the remaining ¼ cup flour. 2. then sprinkle the mixture over the cherries. plus more for the baking dish 6 cups pitted cherries (thawed if frozen) ¾ cup sugar 2 tablespoons dark rum (optional) 2 teaspoons vanilla extract ½ teaspoon ground cinnamon Pinch of salt ¼ cup plus 2 tablespoons all-purpose flour ⅔ cup rolled oats ⅓ cup sliced almonds FOOD STYLING: REBECCA JURKEVICH. WorldMags. salt and 2 tablespoons FOOD NETWORK MAGAZINE 157 . Butter a 9-inch-square baking dish. 50 minutes to 1 SWEET AS Try a new take on three summer classics: a crisp.

4. Add the hazelnuts. plus more for the baking dish 4 cups blackberries 4 cups blueberries ½ cup maple syrup ⅓ cup instant tapioca 1¼ cups all-purpose flour ½ cup granulated sugar ⅓ cup packed light brown sugar ½ teaspoon freshly grated nutmeg Pinch of salt ⅔ cup blanched hazelnuts 1 teaspoon vanilla extract 1. pulse until the nuts are roughly chopped.WorldMags. about 1 hour. 15 1 158 58 FOO F FO FOOD O O NETWORK OOD OO NE NET ET T WOR WORK WO OR ORK RK M MAG MA MAGAZINE AG A G GAZI AZI AZ AZIN A Z ZIN INE ● MONTH MONT MON M SEPTEMBER ONT ON O NT N TH 2 2013 201 013 01 2013 WorldMags. softened. pinching it with your fingers to make small clumps. 2. 3. Let cool slightly before .net DOUBLE BERRY–HAZELNUT CRUMBLE ACTIVE: 20 min l TOTAL: 1 hr 30 min l SERVES: 8 1 stick unsalted butter. nutmeg and salt in a food processor and pulse to combine. Bake until the filling is bubbling and the topping is golden brown. Combine the flour. brown sugar. Butter a 9-inch-square baking dish. Transfer to the prepared baking dish. Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. butter and vanilla. Preheat the oven to 375˚. granulated sugar. Sprinkle the topping over the berries.

Brush with buttermilk and sprinkle with coarse sugar. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. for the baking dish 2 pounds peaches or nectarines. Sprinkle in the flour and toss to coat. Make the biscuits: Whisk the flour.PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS ACTIVE: 30 min l TOTAL: 1 hr 20 min l SERVES: 6 WorldMags. Preheat the oven to 350˚. 4. Bake until the biscuits are golden and the filling is MONTH MONT MO MON M ONT ON O NT N T H 2013 20 201 2 013 01 ● FO FOO FOOD F OOD OO O OD O D NETWORK N ET NE NET ETW WORK WOR WO ORK O OR RK R K MAGAZINE MA M MAG A AG GA AZIN AZI AZ ZIN ZI Z INE IN 159 1 59 5 9 . honey. peeled. Butter a shallow 2½-quart baking dish. pitted and thinly sliced ⅔ cup packed light brown sugar 1 tablespoon honey 1 teaspoon grated peeled ginger Pinch of kosher salt ¼ cup all-purpose flour FOR THE BISCUITS 1⅔ cups all-purpose flour. baking powder and salt in a medium bowl. Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar. FOR THE FILLING Unsalted butter. cut into small pieces ⅔ cup buttermilk. for sprinkling WorldMags. 2. plus more for brushing Coarse sugar. Cut out the biscuits with a 2-inch-round cookie cutter. plus more for dusting ¼ cup granulated sugar 1½ tablespoons baking powder ⅛ teaspoon kosher salt 6 tablespoons cold unsalted butter. Pour into the prepared baking dish. rerolling the scraps as needed. about 50 minutes. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. peeled. Pat into an even ¼-inch thickness. granulated sugar. Arrange the biscuits on top of the filling. pitted and thinly sliced 1 pound plums. ginger and salt. 3.


hgtvmag. Save 50% on a digital subscription! Sign up at my. ways to conquer clutter.PROMOTION Immerse yourself. time-saving cleaning tips and so much more. Subscribe to our all-new digital edition today and you’ll save 50% off the regular . go WorldMags. hot new paint colors for every room. HGTV Magazine gives you insider secrets from all your favorite HGTV stars—plus real estate advice.. DIY suggestions.

It’s not just a delicious gourmet Now with real aged cheddar just the way she likes it.A. Trademarks owned by Société des Produits Nestlé S. Classic entrée new Introducing Fancy Feast® Delights With Cheddar now in a savory pâté. Vevey.WorldMags. Visit fancyfeast. It’s a scrumptious spin on a classic dish. Switzerland .com to learn more.

if you’re up to your eyeballs in your own bounty. you can post your location for others. Now it’s called foraging—and a new website will help you do it. WorldMags. try recipes from America’s biggest popcorn festival. Just put in your zip code to find out what’s available near you. The interactive map on fallingfruit. Picking fruit from a neighbor’s tree used to be considered trespassing. along the street or in the yard of a friendly neighbor. ( Free Fall PINS: DEVON JARVIS/STUDIO SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 161 . WorldMags.) Here’s a sample of fruit that’s up for grabs around the country.On the Road Find out where to pick free fruit. points you to free surplus fruit and vegetables in parks.

Tyson PROMOTION Help your school with every bite. flavors or colors. Look for the Tyson Project A+™ label on participating ® Oscar Mayer Selects Now you can say “yes” to the food you love. So it’s clear your sandwich will taste like it’s from the Homemade goodness from the farm to your table With Farmer’s Garden™ by Vlasic®. carrots.COM. honest. And no gluten. it’s guaranteed to blow their taste buds out of the cafeteria. Each label = 24¢. Oscar Mayer Selects Angus Hot Dogs have no artificial preservatives. projectAplus. TheSCOOP WorldMags. When you collect Tyson product . FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS. Deli Fresh Ham in a pack that’s totally transparent.FOR MORE SPECIAL OFFERS. GO TO FOODNETMAG. No fillers or by-products. Oscar Mayer Deli Fresh The freshness you see is the freshness you taste. Jam-packed with awesomeness and all the things they peppers and spices. It’s all about the LUNCHABLES.tyson. natural flavor. your school gets cash. Learn more at farmersgardenvlasic. New LUNCHABLES UPLOADED Amp up their lunchtime excitement with all new LUNCHABLES UPLOADED. you can see the goodness packed inside every masonstyle jar with inclusions of real garlic. WorldMags. Farmer’s Garden™ pickles feature authentic.

in Marion. Marion is at the center of one of the top-producing regions of the popcorn plant (a type of corn grown specifically to be turned into popcorn). which started in SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE 163 .kernel The world’s largest popcorn festival. and now more than 250. FOOD STYLING: MAGGIE We asked last year’s champs to hand over their winning recipes. a parade and a local bike tour. is the site of one serious cook-off. Residents have been throwing an annual popcorn festival here since 1981. There are free concerts (the Village People are performing this year). popcornfestival. OH. WorldMags. PHOTOGRAPHS BY saluting the On the Road ANNA WILLIAMS In Marion.000 people come for the three-day event (September 5 to 7. OH. PROP STYLING: PAMELA DUNCAN SILVER. but the most exciting part is always the popcorn-themed cooking contest. popcorn isn’t just a movie snack: It’s a way of life.

Meanwhile. “I needed to get the popcorn topping perfect—creamy and not gritty. 164 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. Pour over the popcorn in a large bowl. filling each cup two-thirds of the way. But working with popcorn is a different story. corn reserved for another use) 4-ounce bar white chocolate. stirring. substituting corn liquid for the water in the mix. Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Fold in the crushed popcorn. Prepare the cake batter as directed. She succeeded: Her popcorn cupcakes took second place. Jeffers will be back to compete this year. Top with the remaining white chocolate Golden Butter Popcorn Cupcakes Making cupcakes is easy for Pam Jeffers: She runs a bakery called Stickies Desserts out of her home. 3. drained (liquid reserved. about 2 minutes. Bake as directed. and now they’re a big seller for Stickies.On the Road WorldMags. 2. Beat the heavy cream and confectioners’ sugar in a bowl with a mixer on mediumhigh speed until soft peaks form. then refrigerate until set. until smooth. let cool completely.” she says. too. finely chopped cups popcorn cups cold heavy cream tablespoons confectioners’ sugar 1. GOLDEN BUTTER POPCORN CUPCAKES ACTIVE: 25 min l TOTAL: 55 min (plus cooling) MAKES: 24 cupcakes 1 1 1 4 2 3 16-to-18-ounce box golden butter cake mix (plus required ingredients) 29-ounce can corn. “probably with a full-blown popcorn cake. put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals. Divide the batter between the pans. Line two 12-cup muffin pans with paper liners. toss to coat. 4. about 10 minutes.” Jeffers says. Remove about 2 cups of the white chocolate popcorn and . Preheat the oven to 350˚.

201 0 3 01 Chris Grundy. All Rights Reserved. For full official rules.c .Rules Request. LLC d/b/a DIY Network. This prize package includes the fully furnished home complete with the winning design elements. visit www.HGTVremodels. Sweepstakes ends at 5:00 p. age 21 or older.SEPT 13. LLC.c com o JULY JU LY 29 .diynetwork. Enter twice daily for a chance to win this renovated 1800’s home with its own private beach and a view of the Core Sound on North Carolina’s Crystal Coast. September 12 • 9pm/8c NO PURCHASE NECESSARY.O. Box 52943.c rk com and d HG HGTV TVRemo m de d ls ls. TN 37950. WATCH BLOG CABIN Mondays at 9:30PM/8:30C One Hour Special Thursday. ET on September 13. P. Odds of winning depend on number of entries received. LLC. Knoxville. or www.WorldMags.m. WorldMags. Open to legal residents of the United States. Sponsored by Scripps Ente En ter r on onli line ne at DI DIYN YNet YN et two work rk. DIY Network is a registered trademark of Scripps Networks. host ENTER FOR YOUR CHANCE TO WIN THE DIY N NETWORK BLOG CABIN 2013! DIY Network’s crew of home improvement experts created the ultimate vacation home that viewers design or send self addressed stamped envelope to: “DIY’s Blog Cabin Sweepstakes” .net . Void where prohibited. ©2013 Scripps Networks.

cut into pieces cup packed light brown sugar cup light corn syrup teaspoon baking soda 1. Add the baking soda to the sugar mixture and stir until it begins to foam. about 1 minute. Stir in the brown sugar and corn syrup and microwave until the mixture begins to boil. have faced off in this contest every year. pretzels and cashews in a large brown paper bag and shake to combine. set aside.” he . and both have been finalists at one point or another. POPS’ GREAT CARAMEL CORN ACTIVE: 15 min l TOTAL: 1 hr 10 min l MAKES: about 12 cups Gene “Pops” Ault and his wife. then microwave 2 more minutes. but he couldn’t beat Mom and Dad. “It’s the only way to get the sweet coating to cover every kernel. Microwave the butter in a large microwave-safe bowl until melted. Fold over the top of the bag and shake to coat the popcorn. going up against his wife’s cookies. Pops’ Great Caramel Corn 166 16 1 66 FOOD FOO FO F O OO OOD O D NETWORK OD N ET NE NET E T WO WORK OR O RK R K MAG MA M MAGAZINE AG A G AZ AZIN AZI A ZIN Z ZI IN I NE NE ● MONTH MO MON MONT M NT T H 2013 20 201 2 01 3 0 WorldMags. 2. Carol. Let cool completely before serving. stirring every 15 minutes. Last year Ault earned a finalist spot for this sweet-and-salty caramel corn combo. His trick is mixing the ingredients in a paper bag. Preheat the oven to 200˚ and coat a rimmed baking sheet with cooking spray. 3.On the Road WorldMags. Microwave in the bag. Pour the popcorn mixture onto the prepared baking sheet and bake 1 hour.” Ault says. about 2 minutes. Carefully stir. 1½ more minutes. “One year our son joined in. Place the popcorn. Carefully pour over the popcorn mixture in the bag. Cooking spray 10 cups popcorn 1 cup mini pretzels 1 cup salted cashews 1 1 ¼ ½ stick unsalted butter.

*Made with low-fat ice cream ® Help your school with every bite. Avocado Ranch and Chunky Avocado. all-natural guacamole in Classic. FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS. Tyson products. Visit us on Facebook and get the Skinny: facebook. GO TO FOODNETMAG. Go ahead. Quaker Up.COM. TheSCOOP WorldMags. Look for the Tyson Project A+™ label on participating ® Quaker Perfect Portions For once. Head to quakeroats. With Quaker Perfect Portions Instant Oatmeal. Each label = 24¢. Available now in Salted Caramel Pretzel and Cookies ’n .net PROMOTION NEW Skinny Cow® Ice Cream Candy Bars Have you tried NEW Skinny Cow Ice Cream* Candy Bars? These tasty treats are low-fat ice cream AND candy in one scrumptious bar. Spicy. New Wholly Guacamole® minis! to get reviews from real to see great recipes and video tips.FOR MORE SPECIAL OFFERS. Simple guacamole goodness in convenient travel Discover Recipes made with FAGE Total.tyson. WorldMags. FAGE Total Greek yogurt asked YOU to challenge Chef Bobby Flay by submitting ingredients into the FAGE Total Zero grams of meh No siree. indulge just a little.and nothing less. projectAplus. eatwholly. That’s because every cup of JELL-O Pudding is fortified with 100% pure fun. your school gets cash.. Visit FAGETotalChallenge. you can make as little or as much as you want and sweeten just the way you like dollops of dullness or tiny traces of tedium.. everyone gets their own way. When you collect Tyson product labels. Our famous frown-fighting formula means you won’t find any boring bits of blah.

168 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. bake until golden. Stir in the almond extract. Stir in the oats and coconut. about 2 inches apart. CARAMEL CORN COOKIES ACTIVE: 20 min l TOTAL: 35 min (plus cooling) MAKES: about 24 cookies ½ ½ 1 1 ½ ¾ ½ ½ ½ ½ cup sugar cup vegetable shortening cup caramel . Let cool 5 minutes on the baking sheets. baking soda and the remaining ⅔ cup caramel corn. about 3 Caramel Corn Cookies Christmas came early last year for Elizabeth Orthmeyer: She added caramel corn to a family holiday cookie and walked away with first prize. which had been passed down for generations. But once she tried it. Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. flour. Drop spoonfuls of dough onto the prepared baking sheets. chopped large egg teaspoon almond extract cup all-purpose flour teaspoon baking powder teaspoon baking soda cup quick-cooking oats cup sweetened flaked coconut 1.On the Road WorldMags. she knew she had a winner. then transfer to racks to cool completely. 2. baking powder. “I was surprised by how well the popcorn mixed in.” she says. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy. At first she was hesitant to alter the almond and coconut cookie recipe. Add ⅓ cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. 10 to 12 minutes.

Underwritten by Veterinary Pet Insurance Company (CA). an . Nationwide Insurance is a service mark of Nationwide Mutual Insurance Company. Brea. VPI Pet Insurance helps you provide the best care possible for your pet. WI. Veterinary Pet Insurance and the VPI logo are service marks of Veterinary Pet Insurance Company.M.WorldMags. see why happy owners love VPI at petinsurance. Best A rated company (2012). an A. happy owner. Best A+ rated company (2012). VPI — healthy pet. all the fancy bowls in the world won’t keep him healthy.M. Madison. WorldMags. VPI® Insurance plans are offered and administered by Veterinary Pet Insurance Company in California and DVM Insurance Agency in all other states. when your pet’s health is on the line. ©2013 Veterinary Pet Insurance Company. National Casualty Company (all other states). From routine shots to unexpected emergencies.

Now she’s my wife—I proposed to her at the finish line of a race. ● 170 FOOD NETWORK MAGAZINE SEPTEMBER 2013 WorldMags. o It t feels ee s good. Best run: Every day at 6:30 a. I decided that I needed to do something with my life besides sit around and eat. Marathons run: 3 Best time: 3:45 Motivation: Two weeks after my son was born. I could never eve give g ve them t e up up. I run when I can. kale. Fuel-up food: I make a trifle for breakfast with oatmeal. I had three of them after my last half marathon. I’ll do weekly half marathons leading up to a race. Best run: On the beach in California or through the Alps in Italy. good Learn more at autismspeaks. I get hungry at 3 p. Training regimen: Working 12-to-16-hour days. then get up a d run and u it t off. She said. Training regimen: Run 40 to 50 miles per week. Food rule: I eat breakfast every single day. Fuel-up food: I eat all kinds of pasta. like quinoa and farro.m. Secret indulgence: French fries and fried chicken. . Secret indulgence: I’ll drink a bottle of wine. Fuel-up food: Celery. bike and swim up to 30 hours per week. eat all day long and indulge in things like bacon and cocktails. Chefs and restaurateurs don’t seem cut out for marathons: They work crazy hours. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism Speaks Inc. Marathons run: 1 Best time: 4:31 Motivation: At my first restaurant.m. Best run: On Thanksgiving morning—so I can eat a whole turkey. The person depicted is a model and is used for illustrative purposes only. smashed banana.m.On the Road WorldMags. green apple and parsley juice. Food rule: Eat lots of PHOTOS: GETTY IMAGES (3). chef at The Spence in Atlanta © 2012 Autism Speaks Inc.” so I went. culinary manager of Chipotle Mexican Grill Joe B J Bastianich i i h Co-owner of 24 restaurants. All rights reserved. Nate Appleman Chopped All-Stars winner and The Next Iron Chef On the Run Some big-name food personalities have an unlikely hobby: running marathons. But a bunch of them are untying their aprons and lacing up their sneakers for the fall marathon season. and eat sugar. Secret indulgence: Bacon cheeseburgers. son of famed Italian chef Lidia Bastianich Marathons run: 8 Best time: 3:23 Motivation: Sleep Some signs to look for: Ri Richard h d Bl Blais i Chopped All-Stars contestant. Training regimen: Run. Food rule: No more rib-eye for two at 1 a. I was head over heels for a manager. We talked to three avid runners about how they get from the kitchen to the finish line. My doctor told me to start exercising. “Let’s go for a run. almond butter and yogurt. If I don’t.

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Go to SEPTEMBER 2013 ● COOKIES AND VINEGAR: GETTY IMAGES. WY A: Vinegar has an almost indefinite shelf life. OVEN DIAL: MARKO METZINGER/STUDIO D. Baking soda is good for up to 3 years. much like in a bottle of wine. baking powder can lose its rising power after about 6 months to a year. A: No. This is usually the “mother. 172 FOOD NETWORK MAGAZINE Have a question about cooking? Visit for our favorite chewy chocolate chip cookie recipe. Bedford. which has a built-in fan that circulates hot air. Either way. A convection oven. but that shouldn’t affect your baking temperature. CA A: For a chewier cookie. Carol Smuin. they are edible—just shake the bottle until they dissipate. opened or unopened. Some cooks claim that electric ovens maintain a more even and consistent heat than gas ovens. Don’t overbake: Remove the cookies from the oven when they’re just golden around the edges but still soft in the middle. provided your oven is performing properly (use an oven thermometer to be sure). What should I do? Ann Olvera. Claremont. Q: When a recipe gives a baking temperature. is a different story: It should generally be set 25 degrees lower than a standard gas or electric oven to achieve similar results. the temperature should be the same. . OH Q: My chocolate chip cookies keep coming out flat and crisp. Good Question.” a product of harmless bacteria that were used to make the vinegar.Follow Up WorldMags. Refrigerate the dough: Chill for about 1 hour before forming the cookies to prevent them from spreading in the oven. though this is not often the case with balsamic vinegar. try these test-kitchen tips: Buy new leaveners: Once does it matter if your oven is gas or electric? Kathy Harris.) The flecks may also be grape sediment. Kemmerer. (Some producers pasteurize their vinegar to prevent the appearance of mother. Let them cool on the baking sheets for a few minutes. but sometimes it becomes cloudy or develops particles. Q: Does balsamic vinegar go bad? There are some flecks in my bottle.

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WorldMags. Teach your kids how to be more than a bystander. Learn how at StopBullying. Your kids do.Everybody hates .net You don’t see bullying like this every WorldMags.

experts say there’s no discernible difference between would-be hens or roosters in terms of size. CA A: That’s a trick question! Most supermarket chickens are harvested at 45 to 49 days old—and they are not identified as male or female until about 7 months of age. white stuff seeps out of the fillets. dry place—not the fridge. like in a salad dressing or salsa. it appears on other kinds of fish. At the time of harvest. any bitterness will mellow out during cooking. CA A: A green sprout is a sign that your garlic is getting old. and it’s completely normal. In fact. store it in a cool. Chesapeake. pushing albumin to the surface. Q: Is it OK to use garlic that is starting to sprout? Debbie Neville. GETTY IMAGES. It’s perfectly MARINATE FROM THE INSIDE OUT IN JUST 10 MINUTES. dark. © 2013 RB SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE WorldMags. leave the 175 Introducing French’s® New Flavor Infuser. When fish is for more information . Though it’s hard to prevent albumin from surfacing. If you’re sautéing or roasting the cloves. Available in four mouthwatering flavors. so remove it if you’re using the garlic raw. Q: Whenever I cook salmon. texture or f lavor. The albumin then coagulates and turns white.Follow Up WorldMags. San Juan Capistrano. ANTONIS ACHILLEOS. Visit frenchs. What is it and how can I prevent it? Leslie Meredith. VA A: That foamy white substance is a protein called albumin. Dusty Vierra. The sprout is safe to eat but tends to be bitter. too. you can reduce the amount by removing fish from the heat as soon as it’s opaque on top or even a moment before: Overcooked fish tends to have more visible albumin. use the garlic quickly: The cloves will soon turn rubbery and the f lavor will deteriorate. Buellton. but you can wipe it off with a damp paper towel if you prefer not to eat it. it’s just more noticeable on salmon. the muscle fibers contract.™ Its unique infuser tip injects phenomenal flavor into your meals in just 10 minutes. To keep garlic fresh. If you spot one. Q: When I purchase chickens from the grocery store. am I buying hens or roosters? FROM TOP: FOTOLIA.

300 West 57th Street. Editorial and Advertising Offices: 300 West 57th Street. IA 51593. drain the excess liquid and invert the stacks onto plates. Cut each piece in half to make 8 pieces. Andrew St. about 2 hours. If you would rather not receive such mailings. inventive names! Go to foodnetwork . From time to time. Peel off the skin with your fingers under running water. add $7. Contest is subject to complete official rules available at foodnetwork. vinaigrette and herb-almond mixture. TX Frost Bites Julie Alarie Williston. NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine. thinly sliced What do ? you think 1. New York. Senior Vice President. please send your current mailing label or an exact copy to: Mail Preference Service. 2013. then roughly chop. PO Box 6000.. Jr. WorldMags. Periodicals postage paid at New York. Quebec and where prohibited by law. Food Network Magazine is not responsible for unsolicited manuscripts or art. G. 2013. Harlan.5). Spread the almonds on a baking sheet and bake until golden. finely grated ¼ teaspoon sugar Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 2 tomatoes. 4. and are used under license. Hearst III. For subscription orders and inquiries. and additional mailing offices. cut into 8 slices ½ seedless cucumber. Inc. sprinkle with more salt. District of Columbia or Canada. Subscription prices. We’re looking for Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug. Swartz. Doerfler. Food Network Magazine.4. 35th Floor. Canada Post International Publications mail product (Canadian distribution) sales agreement and complete and submit entry form. or call . Ronald J. Finance and Administration. NY 10019 U. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Open the plastic wrap. John P. All rights reserved. Loughlin. Bostron. 3. ET August 6. “Food Network” and the “Food Network” logo are registered trademarks of television Food Network. USA and possessions: $36 for 10 issues. Food Network Magazine will. Harlan. ON N6C 6B2. including your recipe name. about 30 minutes. Secretary. surprising. PO Box 6000. and three runners-up will each receive a $50 gift card. © 2013 “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine. Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette.12. Roast the peppers cut-side down on a baking sheet until wrinkled. all other countries. Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley. upon receipt of a complete subscription Executive Vice Chairman. ET August 27. FOOD STYLING: KAREN EVANS. reserving 1 to 2 tablespoons of the vinaigrette. Inc. cover and let stand 10 minutes. (See DMM 707. Place 1 tomato slice in each ramekin. and ends 11:59 p. IA 51593. Canada. and enter your best name from August 6 to August 27. Catherine A. Hearst Magazines Division: David Carey. Line four 4-ounce ramekins with plastic wrap. Slowly whisk in the olive oil until emulsified. Vol. transfer the ramekins to a baking dish. FRIED ICE CREAM: KANG KIM. NO PURCHASE NECESSARY TO ENTER OR WIN. Printed in USA. Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic. P. Jr. AL Freeze for All Lorrie Anderson Richardson. 5. sprinkle with more salt. about 10 minutes. IA 51593. Steven R. How to enter: Read the recipe and come up with a creative name for this dish.. PO Box 6000. POSTMASTER: Send all UAA to CFS. Let cool. Contest begins 12:01 a. Repeat the layers.m. add $23. Transfer to a bowl.S. Chairman. New York. Pile on top of the vegetable stacks. WI RUNNERS -UP Arctic Circles Lori Sturma Loxley. Senior Vice President. sprinkle with salt and some of the vinaigrette and herb-almond mixture. 6. London. Must be 18 years or older and a legal resident of the 50 United States. ???????????????? ACTIVE: 30 min l TOTAL: 3 hr 20 min SERVES: 4 2 ⅓ 3 orange bell peppers. plus ½ cup leaves 3 tablespoons chopped fresh parsley. Make the vinaigrette: Whisk the vinegar. we make our subscriber list available to companies that sell goods and services by mail that we believe would interest our readers. Refrigerate until chilled. President. undertake fulfillment of that order so as to provide the first copy for delivery by the postal service or alternate carrier within 6 to 14 weeks. Top with a layer of cucumber slices. President & Chief Executive Officer. 10 times a year by Hearst Communications. sugar. Weigh down each stack with a heavy can. Rohan. go to foodnetwork . 2. Name This Dish! Contest is sponsored by Hearst Communications. Frank A. ½ teaspoon salt and a few grinds of pepper in another small bowl.. NY. leaving an overhang. 7. Finance. NY 10019. write to: Customer Service Department. 2013. Add 1 piece of roasted bell pepper to each ramekin. The winner will receive a $500 gift card to foodnetworkstore. plus ½ cup leaves 2 tablespoons sherry vinegar 1 small clove garlic. Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette. Recent Winner: FRYER AND ICE Fried ice cream STACKED SALAD: KANG KIM. Bennack. Harlan. Void in Puerto Rico. Preheat the oven to 350˚. PO Box 25542.A.m. garlic. vinaigrette and herb-almond mixture.. Jean Hartford. Send Canadian returns to: Pitney Bowes. William R. VT 176 FOOD NETWORK MAGAZINE ● SEPTEMBER 2013 WorldMags. To enter.Contest Name This Dish! Dream up a clever name for this stacked salad and you could win big. 6. Executive Vice President and General Manager. halved cup slivered almonds tablespoons chopped fresh mint. John A. LLC. Pies .net Ina’s QUICK GUACAMOLE Giada’s NEW KIDS’ BOOKS banana snacks PAGE 12 Easy Colorful DINNERS! A rainbow of tasty meals CREATE YOUR OWN Whoopie FOOD U F N GAMES Are you a cereal whiz? page 26 WorldMags.

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I love that grapes offer something sweet. “As a parent.WorldMags. Tara relies on Grapes from California to keep her kids’ lunches fresh and interesting. September arrives with new schedules to organize and new meals to plan. Tara offers helpful tips for a nutritious. we all know that kids can be rebellious. WorldMags. and also have great nutritional value. Here. If you force it on them. I also add walnuts. nutritious food. I’ll put them out on the counter when the kids get home from school— or get a little creative. so the end result is a subtly sweet. Pack a Lunch Kids’ll Love Giving kids the fuel they need each and every school day comes down to a great packed lunch.” Tara Gidus. Peanut Butter Pita Pizza: Top pita bread with creamy peanut butter and grape halves. Reboot the Family Meal Plan “A lot of us relax over the summer.” To find delicious recipes and watch videos featuring Grapes from California. “When it comes to . is an Orlando-based registered dietitian and regularly appears as the “Diet Diva” on the nationally syndicated morning television show.. T he transition from summer to fall—and for many. they aren’t going to like it.D. “One of my favorite sandwiches to make is chicken. Give them a framework to help them understand what makes a healthy. balanced meal and then let them decide what they want within that framework. Cheddar Jicama Skewers: Leave Out an After-School Snack Providing kids with healthy. delicious alternatives to junk food helps keep their diet balanced between meals. Planning ahead and preparing properly—making sure you have the food on-hand when you need it—are key to maintaining a balanced diet.” Pair grapes with crunchy jicama and cheddar cheese cubes. sweet quality with no cholesterol or ADVERTISEMENT FRESH THOUGHTS One of the most important elements of a great family meal plan is getting kids involved. M. visit FoodNetwork. salad. or One of Tara’s go-to afterschool snacks: grapes..” TARA’S TOP PICKS FOR AFTER-SCHOOL SNACKS Fresh Grape Trail Mix: Add some freshness to trail mix by including grapes and cheese cubes. Adding grapes punches up the flavor and cuts back on the need for mayonnaise. R. “Think ahead about the week’s upcoming meals. They really are the one ingredient that can change everything. vacation to school—can be a tough adjustment.” Tara recommends refreshing the family meal plan by taking it one week at a time. you can add them to just about anything and they offer this refreshing. crunchy salad kids love. Gidus is the author of Pregnancy Cooking & Nutrition for Dummies.S. serve with your favorite dip. Grapes from California are so versatile. The Daily Buzz. delicious start to the new school year with the help of Grapes from California. Dietitian for the Orlando Magic basketball team. September is a great time to get back into a routine.

They’re simply a fresh and easy way to eat healthy.WorldMags. WorldMags. Grapes from California are a delicious source of energy and hydration. Grab a bunch today. SCAN THIS CODE TO GET GREAT RECIPES WITH .net Whether they’re for post-game or an after-school snack.

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prop styling: Pamela Duncan Silver WorldMags. August 24 and Contents SEP TE M B ER 2013 Watch Food Network’s special kids’ programs. Love Check out some new food-themed games. Guy and Giada are up to! 12 Go Bananas! The stars share their best banana recipes. to 12 p. 7 Food News Find out what Rachael. Play.m. 10 Eat. 24 Mix & Match Whoopie Pies Put your own spin on these fun treats. 26 Out of the Box Can you ID these classic cereals? Cover photograph by Johnny Miller Food styling: Maggie Ruggiero. ET. 14 House Call Ina Garten makes guacamole at the White House.netSEPTEMBER 2013 ● FOOD NETWORK MAGAZINE: KIDS 5 . 16 6 Wh What’s ’ Your Y Favorite F i Color? C l ? Pick a meal from a rainbow of choices.WorldMags.m. 23 Work Your Magic! Amaze everyone with a cool food trick. 7 a.



for “eyes” green bell pepper. Cook 2 minutes. 1 hour. When browned. Prick potatoes with fork. cutting any red flesh from the inner side of the circle. Meanwhile. cut into 4 “tongues” Preheat oven to 425º. hinged 1 8 1 ² /³ 2 Salt 1 tablespoon vegetable oil ounces ground beef 15-ounce can black beans cup salsa teaspoons chili powder avocado.COM/CLOUDYMOVIE WorldMags. shaved-side down. along with 2 strawberry-top eyes. Lay 1 taco with no avocado flat on a plate for the head. ears and tail. grape.COM/CLOUDYMOVIE PINTEREST. PINTEREST. Add beef. split lengthwise. sour cream. break up with wooden spoon. 1½ inches tall /³ inch wide and ¹ 3 bananas. diced black olive slices. Then strain through a sieve into a large bowl. Top with PINTEREST. room temperature ² /³ cup powdered sugar. Top each filled shell with an empty one. scrubbed 2 tablespoons butter ¹ /³ cup half-and-half. chili powder and salt to taste. then place the watermelon on a work surface. 2 banana rounds topped with 2 raspberries for the eyes (use frosting to glue) and 1 grape for the beak. poke holes with skewer in empty shells for hippo’s nostrils. Mash potato flesh. then vanilla extract. Place each potato on 4 pieces of carrot. heated Kosher salt and ground pepper ¾ cup shredded yellow cheddar cheese 8 dried currants 12 8 2 1 toasted slivered almonds baby carrots. Cut an 8-inch circle from the top side of the watermelon and remove it. small knife. Add the chive teeth and cheese tongue. salt and pepper. 4 8-ounce russet potatoes. Heat taco shells per package instructions. Serve with ice. Bake 10 minutes to heat. cut in 48 rounds.COM/CLOUDYMOVIE .COM/CLOUDYMOVIE FRUIT COCKATIEL CUPCAKES BEEF AND BLACK BEAN TACODILES 50 minutes 1 hour 30 minutes (includes cooling time) YIELD: 24 cupcakes ACTIVE TIME: TOTAL TIME: ACTIVE TIME: TOTAL TIME: YIELD: 25 minutes 35 minutes 8 tacos 8 ¹ /³ ¹ /³ ² /³ 1 4 1 flat-bottomed taco shells cup sliced black olives cup sour cream cup finely shredded iceberg lettuce plum tomato. Gradually beat in powdered TUNE IN TO FOOD NETWORK’S RACHAEL VS. Place 2 olive halves on top. Heat oil in large skillet over medium-high heat. For the body. Halve potatoes lengthwise at an angle (each half has a tall and a short end). sifted ½ teaspoon vanilla extract Pinch salt 3 drops green food coloring 24 cupcakes in green liners 8 1 mango. cut into 16 “legs” and 4 “tails” ounces cream cheese. butter. half-and-half. salt and food coloring. room temperature 1 stick unsalted butter. ¼ inch thick 48 small raspberries 24 red seedless grapes. Fill shells halfway with beef filling. put an avocado-filled taco upright near the head. and lime juice into watermelon mixture. Spread 1 tablespoon frosting on each cupcake. cubed. Fan 3 mango slices on top for the crest. Cool. Fold in shredded cheese. cut into 16 ½-inch “legs” chives. peeled. PINTEREST. thinly sliced lengthwise. Use avocado scraps for pupils. Add 4 green pepper legs and 1 tail. stir in beans. Add currant eyes. halved crosswise Beat cream cheese and butter with electric mixer until fluffy and smooth. Cut 2 kidney-beanshaped ears from each side of the 8-inch rind circle and a tapered trunk from the center of the circle using a sharp. salsa. halved.WorldMags. Stuff half the shells with the filling. lettuce and tomato. Pour punch into the Watermelophant punch bowl. Fan avocado slices down the middle of 4 taco shells. sliced into ¼-inch pieces slice white cheddar or American cheese. Stir pineapple. with tips peeking past the top. lower heat. leaving ¼-inch border. GUY KIDS COOK-OFF on 9/22 at 8p/7c to see Cloudy With a Chance of Meatballs 2 featured in the episode! ADVERTISEMENT HUNGRY FOR MORE? WATERMELOPHANT PUNCH TWICE-BAKED HIPPOTATOMUS ACTIVE TIME: TOTAL TIME: YIELD: 9 15 minutes 15 minutes cups 1 3 cup white grape juice tablespoons lime juice 45 minutes hour 45 minutes YIELD: 4 servings ACTIVE TIME: TOTAL TIME: 1 1 (12 to 14 lb) watermelon 4 cups sliced strawberries 1½ cups pineapple juice Shave a small slice from one side of the watermelon to create a level surface. Attach them. to the hollowed out watermelon using wooden picks. 2 to 3 minutes. cut in 72 small slices. Scoop out flesh from the center of the watermelon and remove seeds. Bake on a baking sheet until cooked and flesh is soft. Puree 8 cups of watermelon with strawberries in a blender in batches (save remaining watermelon for another use). almond ears and almond tail. Scoop insides. ¼ cup salsa. eyes.

McKenna Pope. and she’d pass the time with her nose in a book. Now Giada is writing her own series of children’s novels (for ages 7 to 10) called Recipe for Adventure ($7. get magically transported to different cities to learn about . FIERI: WIREIMAGE/GETTY IMAGES. Company reps say plans were already in the works before Pope made a fuss—but she gets an A for effort anyway. FOOD FIGHT! IN A RECENT STUDY.Food News Easy Does It! Almost a year after a 13-yearold. WorldMags. Alfie and his older sister. Grosset & Dunlap). starting September 8. Plus. “Some of my greatest adventures were through reading. (We heard one of them say she could cook Rachael under the table!) Tune in to see how well they handle the pressure on Sundays at 8 Cook’s Books KIDS AGES 8 TO 11 ATE TWICE AS MANY CARROTS WHEN THE VEGETABLE WAS LABELED Don’t let their ages fool you: The junior chefs who star on the upcoming Rachael vs. there’s always a happy ending: two recipes in the back of every book. hasbrotoyshop. her wish has been granted: A blue and silver oven comes out this month. RAY: NBCU PHOTO BANK/GETTY IMAGES. ET. $55. Emilia.m. Guy: Kids Cook-Off are just as competitive as the adults.” she EASY-BAKE OVEN AND BOOKS: DEVON JARVIS/STUDIO D. petitioned Hasbro to make a unisex Easy-Bake Ultimate Oven for her little brother (it was available only in purple). Giada De Laurentiis traveled a lot with her family. 7 WorldMags. SOURCE: CORNELL UNIVERSITY As a kid. CARROT STICKS: FOTOLIA.

cure. A Desert B Califlower C Potatoe salad D Omlett E Sandwhich F Humus Offer relief in minutes with our fast-acting formula and convenient. D Pizza deliverer. HUMMUS: FOTOLIA. kids—see if you know the answers! 1 POP QUIZ Match these Food Network stars to their first jobs: Bank teller Pizza deliverer Dishwasher oe store clerk c Shoe 2 Here are some of the most commonly misspelled searches on foodnetwork. Can you spell them correctly? y Relieve constipation in less than six hours with our stimulant-free. . KETCHUP: FOODCOLLECTION/GETTY IMAGES. C Bank teller.WorldMags. cramp-free chewable tablets. C Potato salad. POTATO SALAD: ISTOCKPHOTO. SANDWICH: DAVE KING/GETTY IMAGES. CAULIFLOWER: STUART MINZEY/GETTY IMAGES. or around 203 Hey. E Sandwich.™ each delivering as many live cultures as a serving of WorldMags. treat. A Dessert. or prevent any disease. PIZZA: PAUL MOORE/GETTY IMAGES. B Cauliflower. This product is not intended to diagnose. D Omelet or omelette. 3. per year. 3 Guess how much ketchup the average kid eats in one year! A 2 bottles B 3 bottles C 4 bottles D 5 bottles *This statement has not been evaluated by the Food and Drug 8 FOOD NETWORK MAGAZINE: KIDS SEPTEMBER 2013 ● MONEY: ALAMY. Help maintain natural digestive balance* with our strawberry-flavored chewable Probiotic Yums. D Kids eat an average of five bottles of ketchup. SHOES: KEVIN SWEENEY/STUDIO D. B Dishwasher. OMELET: SHUTTERSTOCK. A Shoe store clerk. DISHES: ISTOCKPHOTO. no-mess applicator. A Ree Drummond B Tyler Florence C Paula Deen D Bobby Flay ANSWERS: 1. BROWNIES: KEVIN TWOMEY/GETTY IMAGES. F Hummus. 2.

strawberry-flavored Yums pass the kid-flavor test. . and moms approve of the sugar-.WorldMags. Each Yum delivers as many live cultures as a serving of yogurt to help maintain natural digestive balance* with good bacteria. from Pedia-Lax. TM TM MM000862 WorldMags. Learn more about how you can stay proactive about your child’s digestive health at Probiotic Yums – specially for kids. and artificial preservative-free formula too.

com for stores Chef Pop de Pop is the corniest matching game we could find: It comes with a Jiffy Pop–inspired dice roller. You need a steady hand to win Balancing Burger! The stackable pieces could topple at any time. SUSHI GO!: DEVON JARVIS/STUDIO D. $15. Play. Sushi Go! is a fast-moving card game for kids 7 and up—it requires strategic thinking and. Eat. Endless Games.Cook up some fun with these new food-themed games. Love WorldMags. PIZZA PARTY. $23. a love of Kids won’t even realize they’re practicing numbers when they play Conezilla. CUPCAKE The tiles of Jumbo Bananagrams are oversize and water-resistant. BANANAGRAMS. so you can play with them on the lawn. bananagrams. haywiregroup. adventurelandgames. of course. CHEF POP DE POP AND BALANCING BURGER!: BEN GOLDSTEIN/STUDIO D. $12. $45. barnes The goal of Cupcake Race is simple: Be the first to go around the board and build a cupcake. $ . $17. but the pressure will be on: The one who makes the first full pie wins. CONEZILLA. $ Two players can come to this Pizza 10 FOOD NETWORK MAGAZINE: KIDS ● SEPTEMBER 2013 WorldMags. gamewright.

TM .net Quaker Up. © QOC 2013 Nothing gets you going quite like the tasty pairing of Quaker cookies and milk.

2 cups frozen yogurt. an my secret weapon: some ½ cup ice and fresh mint! It brings another level of an flavor.Go Bananas! Food Network stars dish out their best ideas. mix with 1 tablespoon peanut butter and 1 banana. “When I was growing up. FOOD STYLING: HEATHER MELDROM. 2 cups blueber each blueberries and strawberries. . add tablespoonfuls of the mixture and cook 1 to 2 minutes per side. It makes the milk slightly thicker. otherwise you’ll this fi Nutella in the most insane places: hair. noth better than a “There’s nothing b smoothie. I blend 2 “Before I eat cereal for breakfast. RECIPE PHOTOS: DEVON JARVIS/STUDIO D. mayonnaise and bananas—that’s it!” —Jamie Deen WorldMags. then cover with milk and refrigerate BANANA: LEVI BROWN. but not the way my mom made them: white bread. we would eat banana sandwiches. Do on t right before bath time.” —Robert Irvine freshness and . A lot of people eat banana sandwiches. find b banisters. Top with banana slices. 1 beaten egg. ceiling fans. I infuse the milk with fruit: Put some banana slices and berries in a small pitcher and sprinkle with sugar. Spray a hot nonstick pan with cooking spray. we cut a banana o the bias and serve it with Nutella.” —Jeff Mauro ke 3-ingredient k 3i d “I make pancakes all the time: Mash na.” —Kelsey Nixon 12 FOOD NETWORK MAGAZINE: KIDS ● SEPTEMBER 2013 WorldMags. 1 cup milk. and it tastes so much better!” —Sunny Anderson “ “For my li’l man Lorenzo.

pre-baked packaged pizza crust 1 cup pizza sauce 1¼ cups shredded mozzarella cheese ½ cup green pepper. TOP with the remaining cheese. combine fun and food with award-winning Johnsonville® Italian Sausage and these easy tips to get the kids cooking in the kitchen. Even little chefs can grate cheese or tear up fresh herbs and rinse greens for an easy salad while the pizza is ADVERTISEMENT ADVERTISEMENT COOKING123 SERVED WITH PRIDE SINCE 1945. MAKE ADDING FUN AND AVOR TO FAMILY MEALS AS EASY AS A-B-C Getting the kids involved in the kitchen helps their creativity and confidence. kid-friendly favorites and let them add their own . sprinkle with 1 cup cheese. Keep Johnsonville® Mild Italian Sausage Links or ready-to-use Ground Sausage on hand for backto-school recipes the kids will love to help make and eat. SPREAD sauce over crust. HERE’S THE SCOOP: 1 Put a fun twist on family pizza night with the authentic Italian flavor of Johnsonville® Mild Italian Sausage and let your kids add their favorite toppings. ADD Italian Sausage pieces and green pepper. chopped 1 REMOVE sausage from casing if necessary and pinch into dime-size pieces. DIY PIZZA NIGHT x This fall. and mini chefs are more likely to eat what they make! Start with easy. WorldMags. BAKE according to crust package directions or until sausage is no longer pink (160˚) and cheese is melted.WorldMags. Easy Sausage Pizza Active: 25 minutes ❘ Total: 45 minutes ❘ Serves: 6 1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage 12-in.

Worcestershire sauce. drain. tomato paste. measuring and weighing are great hands-on ways to practice fractions and math skills. Kids of all ages can pitch in on simple kitchen tasks like: Washing produce Drying greens in a salad spinner Picking fresh herbs off stems Sprinkling dried herbs and salt Using a pepper grinder Brushing oil with a pastry brush Stirring and mashing Grating cheese HELPING HANDS WorldMags. Cook and stir for 5 minutes or until tender. cover and simmer for 20 . EASY DOES IT COOK sausage and ground beef in a large saucepan over medium heat until meat is no longer pink. chili powder. kid-friendly handles. Reduce heat. brown sugar. shredded (optional) Cooler weather means chili weeknights. each) diced tomatoes with green peppers and onions cans (16 oz. rinsed and drained Slicing. chopped celery COOKING 123 ADVERTISEMENT 2 Chiliville Chili 1 1 1 3 3 3 2 30 minutes ❘ Serves: 10–12 1 1 2 2 1 2 ½ can (14. FORECAST: CHILI AND DELICIOUS c pound Johnsonville® Italian Ground Mild. STIR in the tomatoes. SPRINKLE with cheese if you like and serve immediately.) tomato paste tablespoons brown sugar tablespoons chili powder tablespoon Worcestershire sauce teaspoons ground cumin teaspoon crushed red pepper flakes Cheddar cheese. Amp up the flavor of this family favorite with a crowd-pleasing blend of Johnsonville® Italian Sausage and ground beef along with a hand from your junior spicemaster. Sweet or Hot Italian Sausage pound ground beef medium onion. ADD the onion. beans. Look for measuring spoons with large. cumin and red pepper flakes.5 oz. chopped garlic cloves.) beef broth can (6 oz.5 oz. Bring to a boil. broth. each) kidney beans. minced cans (14.Make Adding Fun and Flavor to Family Meals as Easy as A-B-C WorldMags. celery and garlic.

TOP THIS! SERVED WITH PRIDE SINCE 1945. mozzarella or cheddar. then flip and continue cooking for another 3 minutes. Using your hands. marinara sauce. red peppers or mushrooms. SMALL SIZE. fresh basil or sliced tomatoes. ball and press into patties. USE a spoon or a small measuring cup to gather up about a 3 oz. Let your kids customize their sliders their way with their choice of toppings. decased k Have the kids set out small bowls of their favorite condiments and toppings for their own fixings bar: cheeses like provolone. WorldMags. COOK for about 3 minutes. blend the two meats together and form into one large ball.WorldMags. Test for doneness (internal temperature should be 160°).com. PAN-FRY 4 or 5 sliders at a time in a large skillet over medium-high . ADVERTISEMENT 3 Italian Sausage Sliders 2 1 16 pound ground beef small slider buns or mini sandwich rolls Kid-friendly condiments COMBINE sausage and beef in a large bowl. and the blend of Johnsonville® Italian Sausage and ground beef creates a flavor your family will love. Get more great kid-friendly recipes and tips at SERVED WITH PRIDE SINCE 1945. SLICE the buns and top the sliders with your favorite condiments. or links. 30 minutes ❘ Serves: 6–8 Fun bite-size sliders are perfect for little hands and mouths. BIG FLAVOR pounds Johnsonville® Mild Italian All Natural Ground Sausage. sautéed vegetables like onions. . LLC WorldMags.WHAT’S THE SECRET TO BETTER PASTA? BETTER © 2013 JOHNSONVILLE SAUSAGE.

Events are free open to the PROMOTION Food Network Magazine Back to School Open House Events Join Food Network Magazine at a cooking school just for Kids! Add some fun and flavor to your after-school routine with free afternoon.COM. For complete event schedule please visit FOODNETMAG. No RSVP required. .WorldMags. evening and weekend events at a Young Chefs Academy near you! • • • • Meet YCA chef instructors Learn kitchen safety Make nutritious snacks Receive sponsor samples And more! Sponsored by SERVED WITH PRIDE SINCE 1945.

She says she was honored to be back at the White House after working there as a nuclear analyst in the 1970s. she didn’t find her usual devotees in the audience. they wanted more: “Can I come cook with you?” “I like French toast!” Ina of course stuck around for hugs and autographs. BY ARRANGEMENT WITH CLARKSON POTTER/RANDOM HOUSE. “This is way more fun than nuclear energy policy!” 14 FOOD NETWORK MAGAZINE: KIDS ● SEPTEMBER 2013 WHITE HOUSE PHOTOS: MARK PETERSON.WorldMags. GUACAMOLE: KANG cook at the White House a few months ago. “All you need is chefs a cuttin cutting board and a knife. RECIPE FROM THE BAREFOOT CONTESSA COOKBOOK. House Call The White House gives two Food Network stars a mission: Get kids excited about cooking.” Ina says. And the crowd went wild. They had gathered to lear learn about healthy cooking as part of F First Lady Michelle Obama’s Let’s Move! initiative. When Ina Garten arrived to . COPYRIGHT © 1999 BY INA GARTEN. “Do you guys like guacamole?!” she asked the sea of kids on the South Lawn. FOOD STYLING: KAREN EVANS. gu the perfect dish for chefs-in-training. and now Ina was about to demo a guaranteed hit: easy t guacamole. less experienced in the kitchen and much louder. Anne Burrell Le had thrilled them earlier in h the day by singing “Put a little love in your food!” (to the tune of “Put a Little Love in Your Heart”) while making pasta. INC. “There’s “Th ’ no cooking!” Once the kids saw the guacamole. These fans were different: shorter.

Mix well and taste for salt and pepper. salt and pepper and toss well. hot pepper SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE: KIDS 15 . remove the pits and scoop the flesh out of their shells into a large bowl.WorldMags. WorldMags. seeded and small-diced Multigrain chips. Immediately add the lemon juice. garlic. Serve with INA GARTEN’S GUACAMOLE ACTIVE: 15 min l TOTAL: 15 min l MAKES: 3 cups 4 3 8 ½ ripe hass avocados tablespoons freshly squeezed lemon juice (1 lemon) dashes hot pepper sauce cup small-diced red onion (1 small onion) 1 1 1 large garlic clove. for serving Cut the avocados in half. Add the tomato. Using a sharp knife. slice through the avocados in the bowl until they are finely diced. onion. minced teaspoon kosher salt teaspoon freshly ground black pepper 1 medium tomato.

season with salt and pepper. PHOTOGRAPHS BY COLOR? JOHNNY MILLER TOMATO-GARLIC BREAD Split a baguette lengthwise and slice into pieces. PROP STYLING: PAMELA DUNCAN SILVER. turning halfway through. gently stirring to coat. 2. egg.WorldMags. about 10 more minutes. transfer to a medium bowl (no need to rinse out the food processor). Add the beef. Transfer to a large skillet along with the chicken broth and bring to a simmer over medium-high heat. Meanwhile. 1 finely chopped garlic clove and a pinch of salt. about 8 minutes. Combine 3 tablespoons olive oil. . paprika. ½ teaspoon salt and a few grinds of pepper to the bowl. 3. Cook until slightly thickened. for brushing 3 ounces sliced pepperoni 1 pound ground beef chuck ½ cup panko breadcrumbs 1 large egg 1 teaspoon sweet paprika Kosher salt and freshly ground pepper 1 14-ounce jar roasted red peppers or piquillo peppers. until the meatballs are tender. Divide the meatballs and sauce among bowls. Pulse the pepperoni in a food processor until FOOD STYLING: MAGGIE RUGGIERO. 16 FOOD NETWORK MAGAZINE: KIDS ● SEPTEMBER 2013 WorldMags. Bake at 400˚ until lightly toasted. about 5 minutes. mix with your hands until combined. arrange on a baking sheet. Bake. about 12 minutes. Red FIRE ENGINE MEATBALLS Extra-virgin olive oil. until browned. Form into 20 golf ball–size meatballs and arrange on the prepared baking sheet. What's your favorite Pick a meal from this rainbow of dinners. Transfer the meatballs to the sauce and continue to cook. Brush on the bread. then top each piece with a slice of tomato and some grated parmesan. add the roasted red peppers and tomato paste to the food processor and puree until smooth. drained 2 tablespoons tomato paste 2 cups low-sodium chicken broth ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 1. Preheat the oven to 400˚ and brush a baking sheet with olive oil.

whisk in the flour and mustard powder and cook. turmeric and panko and cook. until the panko is lightly toasted. about 3 minutes. until slightly thickened. Add the carrots and cook until tender. CARROT-PEPPER SALAD Toss 4 sliced carrots and 1 thinly sliced orange bell pepper with 2 tablespoons orange juice. WorldMags. Divide among bowls and top with the panko mixture. 1 teaspoon olive oil and a pinch of salt. halved lengthwise 12 ounces elbow macaroni 1½ tablespoons all-purpose flour 1 teaspoon mustard powder 1 12-ounce can evaporated milk 1½ cups shredded American cheese 1 cup shredded sharp yellow cheddar cheese Freshly ground pepper ACTIVE: 25 min l TOTAL: 45 min l SERVES: 4 1. 10 minutes. Stir in the cheeses until melted. whisking. Melt 1 tablespoon butter in a medium skillet over medium heat. 2. Whisk in the evaporated milk and carrot puree. SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE: KIDS 17 . simmer. Orange CRUNCH-TOPPED MAC AND CHEESE 2 tablespoons unsalted butter ½ teaspoon paprika ¼ teaspoon turmeric ¼ cup panko breadcrumbs Kosher salt 2 medium carrots. 1 minute. Season with salt and pepper. adding the remaining cooking water as needed to loosen the sauce. remove with a slotted spoon and transfer to a blender. 4. Bring a large pot of salted water to a boil. stirring. Add half of the reserved cooking water to the blender with the carrots and puree until smooth. transfer to a small bowl and set aside for topping. Reserve 1 cup of the cooking water. Melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the pasta and stir to coat. Add the paprika. then drain the pasta. about 5 minutes. Add the macaroni to the pot and cook as the label directs.WorldMags.

stirring with a rubber spatula. Add the pineapple and corn and continue to cook until slightly softened. cook over medium heat. about 3 minutes. and a pinch of salt. Add the eggs and cook. diced 2 teaspoons finely grated peeled ginger 1 cup chopped pineapple ½ 15-ounce can baby corn. Heat ½ tablespoon vegetable oil in a large nonstick skillet over high heat. breaking up any clumps with a wooden spoon. return to the baking sheet and bake 5 more minutes. until the rice is warmed through. and pepper to taste. Toss the chicken with half of the sauce. drained and rinsed. transfer to a plate. Whisk the eggs and a pinch of salt in a bowl. Serve with the remaining sauce.PINEAPPLE-CORN FRIED RICE 2 large eggs Kosher salt 1 tablespoon vegetable oil 1 tablespoon curry powder 1 small onion. Stir in the eggs. until the oil turns yellow. Add the remaining ½ tablespoon vegetable oil to the skillet along with the curry powder. until just set. stirring. Add 1 tablespoon water and continue to cook. Yellow MANGO WINGS Toss 12 chicken wings with ¼ teaspoon turmeric. Spread on an oiled baking sheet. season with salt. 18 FOOD NETWORK MAGAZINE: KIDS ● SEPTEMBER 2013 WorldMags. about 20 seconds. stirring. about 30 seconds. 3. stirring. 2 tablespoons each lemon juice and yellow mustard. bake at 425˚ until golden. ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 1. about 2 . Add the onion and ginger and cook. Stir in the rice. drizzle with the sesame oil and season with salt. cut into 1-inch pieces 4 cups cold cooked white rice 2 teaspoons toasted sesame oil (optional) WorldMags. 2 to 3 more minutes. Whisk 1 cup mango chutney. ½ teaspoon kosher salt. until the onion is slightly softened. about 30 minutes.

Meanwhile. chicken broth. florets and tender stems chopped 2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 cup frozen edamame. Add the edamame. about 10 minutes. until incorporated. Cook the bacon in a large Dutch oven over medium-high heat. spread on the HERBED ROLLS Unroll 1 tube refrigerated spiral dinner rolls or crescent rolls. Divide among bowls and top with the bacon. Green BROCCOLI-CHEDDAR SOUP 2 1 1 3 1 slices bacon. Add the scallions and celery to the drippings in the pot and cook until slightly softened. about 2 minutes. chopped bunch scallions. Add the broccoli. 1 teaspoon salt and a few grinds of pepper. thawed ¾ cup half-and-half 1 cup shredded white cheddar cheese ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4 1. Season with salt and pepper. about 10 minutes. 3. Stir in the cheese and continue to SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE: KIDS 19 . Working in batches. 2. 3 cups water. brush with olive oil and sprinkle with chopped mixed herbs. Stir in the half-and-half and simmer 5 minutes. transfer the soup to a blender and puree until smooth. chopped stalk celery. Transfer to paper towels with a slotted spoon. stirring. about 5 more minutes. Reroll and bake as the label directs. until crisp. set aside to drain. stirring occasionally. WorldMags. until the soup thickens. mix 2 tablespoons each softened butter and chopped herbs. chopped tablespoons all-purpose flour head broccoli. Increase the heat to high and bring to a boil. reduce the heat to medium low and simmer until slightly thickened. Add the flour and cook.WorldMags. return to the pot. stirring.

CRANBERRY-GLAZED PORK TENDERLOIN 1 cup cranberry juice ⅓ cup red currant jelly 1 tablespoon dijon mustard ¼ cup dried cranberries 1 pork tenderloin (about 1 pound) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper WorldMags. 15 minutes. then slice and drizzle with the cranberry glaze. ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 1. about 15 minutes. Cook until tender. Remove 3 tablespoons of the glaze and set aside for brushing. set aside for drizzling. Place on the prepared baking sheet and roast. MASHED POTATOES AND CABBAGE Put 1 pound diced red-skinned potatoes and 3 cups shredded red cabbage in a pot. stirring occasionally. then drain. ½ teaspoon salt and a few grinds of pepper. Preheat the oven to 425˚ and line a rimmed baking sheet with foil. jelly and mustard in a medium skillet over medium-high heat. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145˚. cover with water. Mash the vegetables with 2 tablespoons butter. Let rest 5 minutes. 2. Combine the cranberry juice. Stir the cranberries into the remaining glaze. adding the reserved cooking water as needed. turning once. Reserve ¼ cup of the cooking water. until thick enough to coat the back of a spoon. about 35 minutes. Purple 20 FOOD NETWORK MAGAZINE: KIDS ● SEPTEMBER 2013 WorldMags. season with salt and bring to a boil. 5 to 10 more . rub the pork with the olive oil. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Meanwhile. Season with salt and pepper.

com) in Hale‘iwa. Visi KCC Farmers’ Market (hfbf. Dining Around Honolulu and Waikïkï In town. Kahlua pork plate Sat 7:30-11 am. serves fresh fish and seafood plate lunches. and Ala Moana Farmers’ Market Sat 8 am to learn about life in an ahupua‘a in the Hawaiian Village and stay late for the authentic Ali‘i Lü‘au. the world famous surfer’s in Kailua. with modern Asian inspired tapas. family-owned Highway Inn (myhighwayinn. serves beloved Hawaiian dishes like kalua pig. Hale‘iwa Farmers’ Marke Thurs 3-7 for fish tacos. Hale‘iwa. Advertisement Eat Like A Local Across the Island Follow in the footsteps of Guy Fieri of Food Network’s Diners. Go to Rainbow Drive-In (rainbowdrive. Hawaiians were sophisticated farmers and fishermen living in self-sustaining mountain to sea land divisions called ahupua‘a. Discover laid back eateries with menus featuring everything from traditional Hawaiian dishes to cutting edge. enjoy noodle dishes and unique sushi. the delectable pies at Ted’s Bakery (tedsbakery. head to He‘eia Kea Pier General Store and Deli (heeiapier. And about 30 minutes from Honolulu. and tofu black bean burgers.visit-oahu. for local favorites like loco moco and their special Slush Float. beckons with Hawaiian plate lunches at Giovanni’s Shrimp Truck (giovannisshrimptruck. At Shokudo (shokudojapanese. A Disney Resort and Spa ( . laid back eateries. has a kid approved bento in Kahuku or (mashed taro root). And Hiroshi Eurasian Tapas (hiroshihawaii. you’ll find plenty of unique family-friendly. lomi discover flourishing farmers’ markets. On the scenic Windward ‘Ono-licious (Delicious) Discoveries Across the Island O‘ahu offers tantalizing edible adventures for ‘ohana (families) and keiki (kids). and food artisans are showcased at weekly farmers’ for simple. Farm to Table The treasures of Hawai‘i’s farmers. Tues 4-7 pm (haleiwafarmersmarket. and refreshing shave ices at Matsumoto’s (matsumotoshaveice. Don’t miss Sweet Home Waimanalo (sweethome waimanalo. And don’t miss red velvet or guava chiffon pancakes at Cinnamon’s (cinnamons808. at Sunset Beach. Breakfast Magic Youngsters love Aunty’s Breakfast Celebration at the Makahiki. poi The North Shore. by the fishing pier and Honolulu Fish Auction. a lively Disney Character Breakfast at Aulani. and sample local favorites at food trucks and bakeries.O‘ahu for Families: Eating with Aloha in The Heart of Hawai‘i WorldMags. farm to table creations. Insider O‘ahu Food Experiences Ahupua‘a: A Lesson In Hawaiian Sustainability Long before Westerners visited the islands. Tues 4-7 pm. Drive-Ins and Dives. and haupia (coconut pudding). Head to Polynesian Cultural Center ( home style comfort food using island produce and fish. Nico’s at Pier 38 (nicospier38.

net .

“One stunt was riding my bike with Rollerblades on. 7 Close the bag and shake it (or use your favorite magical gesture). he’s “Justin Kredible.” he says. kids: Gather your friends and make a PB&J disappear before their eyes! ILLUSTRATIONS BY WALTER NEWTON Justin Willman got into magic the hard way: He broke J Jus both of his arms in a biking accident when he was 12 years old. 5 To do the trick. hold the compartment shut and reveal the rest of the bag to show the bag is “empty. 4 Put the sandwich in the secret compartment. WorldMags. he shows us one of his favorite tricks. I was in casts for six months!” As part of his physical therapy. YOU’LL NEED: 2 paper lunch bags Scissors Glue stick 1 peanut butter and jelly sandwich 2 slices of bread (same as the sandwich) HOW TO DO IT: 1 Open one bag and cut it in half down the side. “I would do stupid stunts to impress girls. across the bottom and up the other side.” 6 Place the two slices of bread in the main section of the bag. and he became obsessed with magic. leaving the sliced bread inside. Now. WorldMags. Try it at school! 2 Create a secret compartment with one of the halves: Apply glue to the two sides and bottom.! c i g a M Work Your THE TRICK: You put two slices of bread into an empty paper bag and they magically come out as a PB&J sandwich! A hidden compartment in the paper bag is the key to this trick. he learned card tricks. 3 Place the compartment in the second paper bag and press it against the side of the bag until it sticks.” performing magic around the country. 8 Open the bag toward you and remove the PB&J. when he’s not hosting Cupcake Hey. SEPTEMBER 2013 ● FOOD NETWORK MAGAZINE: KIDS 23 . KANG KIM Put toppings like pretzels and nuts in a zip-top bag and let kids crush them with a rolling FOOD STYLING: KAREN EVANS. .Whoopie Pies Mix & Match Make a batch just the way you like them! PHOTOGRAPH BY WorldMags.

Fold in one of the following (or leave as is for vanilla filling): raspberry jam 2 tablespoons cocoa powder dissolved in 2 tablespoons hot water 2 tablespoons seedless 2½ tablespoons lemon curd ¼ cup dulce de leche or thick caramel sauce 4 Assemble the whoopie pies Sandwich about 2 tablespoons filling between 2 cookies. On low speed. beat in 1 egg. ⅔ cup unsweetened cocoa powder (not Dutch process) and 1 teaspoon each baking soda and salt in a bowl. gradually beat in 1 cup confectioners’ 1 Pick a cookie flavor VANILLA Whisk 2¾ cups flour. about 2 inches apart (about 2 tablespoons batter per cookie). On low speed. In a separate bowl. Cool 5 minutes. beat until just combined. Crushed cookies Sprinkles Chopped nuts Crushed graham crackers Crushed pretzels Toasted shredded coconut Chopped candy bars Mini chocolate chips Chopped white chocolate ● WorldMags. 1⅓ cups granulated sugar and 2 teaspoons vanilla with a mixer on medium-high speed until fluffy. 1 teaspoon baking soda and ¾ teaspoon each baking powder and salt in a bowl. repeat with the remaining cookies and filling. Scoop 16 mounds of batter onto the baking sheets. Refrigerate until firm. Roll the edges in any of the following: TOPPINGS: DEVON JARVIS/STUDIO D. beat until just combined. Preheat the oven to 400˚. beat in 1 SEPTEMBER 2013 FOOD NETWORK MAGAZINE: KIDS 25 . alternating with 1 cup buttermilk in 2 batches. 10 to 12 minutes. CHOCOLATE Whisk 2 cups flour. Gradually beat in 2 tablespoons milk. Bake the cookies until they spring back when pressed. gently form into rounds with damp fingers and smooth the tops. In a separate bowl. beat until smooth. beat in the flour mixture in 3 batches. beat 1 stick softened butter. about 3 minutes. beat in the flour mixture in 3 batches.WorldMags. 3 h filling fi Make the Beat 1 stick softened butter with a mixer on medium speed until fluffy. then remove to a rack to cool completely. beat 10 tablespoons softened butter. 2 Bake the th cookies Line 3 baking sheets with parchment paper and lightly coat with cooking spray. alternating with ⅔ cup buttermilk in 2 batches. Mix in ½ teaspoon vanilla. then another 1 cup confectioners’ sugar. about 30 minutes. 1¼ cups light brown sugar and ½ teaspoon vanilla with a mixer on medium-high speed until fluffy.

16. 4: K. Corn Flakes 3. 2: L. 3: D. E F G H I J K L M N O 1. 8: G. Corn Pops 5. R Remember b th the simple i l d days ys when we onl only h had to choose from 100 or so types of cereal at the market? Grocery stores now carry about 300 varieties! We plucked 16 old favorites from the shelf: Can you ID them all? ANSWERS 1: O. 9: H. 10: N. Life BEN GOLDSTEIN/STUDIO D. 12: C. Honey Smacks 8. 11. 10. 15. 5: A. Wheaties 7. Cap’n Crunch 6. 15: F. 11: M. 12. 14: I. P Cheerios Rice Chex Lucky Charms Frosted Flakes Alpha-Bits Honey Bunches of Oats Fruity Pebbles Golden Grahams 26 FOOD NETWORK MAGAZINE: KIDS ● SEPTEMBER 2013 WorldMags.O ut of the Box A B C D WorldMags. 16: J . 14. 13: B. Trix 2. 6: P. Cinnamon Toast Crunch 4. 7: E.

Inc. Available at participating Walmart stores. New dream parties from Hallmark and Disney Everything you need to set the © Disney Hallmark Cards. and remember the fun. including See Disney Princess. We make it easy and affordable so everyone can enjoy the at HallmarkParty. create the adventure. Cars and more . From front door décor to games and farewell favors WorldMags.

proteinpacked way to hold ’em over until dinner. AND BUSINESS IS I’M IN THE FRIDGE-RAIDIN’ BUSINESS. Got an afterschool feeding frenzy heading your way? Keep them satisfied with Tyson® Any’tizers BOOMING. they’re the . Made with all white meat. WorldMags.WorldMags. ®/© 2013 Tyson Foods Inc. Satisfy your hungry teen with Tyson® Any’tizers® snacks. ® / TM / © 2013 Tyson Foods.WorldMags. .

A CLEAN OVEN IN MINUTES NOT HOURS. Sparkling clean used to be a chore.WITH LG. wipe off any remaining grime*. But no more. Simply spray the special enamel interior with water. NJ. No endless waiting. LG Life’s Good is a registered trademark of LG Corporation.. There’s no high heat.. *Heavy build-up may require additional manual effort or use of the full self-clean feature. Press the EasyClean™ Model shown: #LDE3037. IT’S ALL POSSIBLE. Inc. PRETTY DREAMY. Visit lgusa. Englewood Cliffs. And in 20 . WorldMags. All rights reserved. LG EASYCLEAN™ is a serious time-saver. WorldMags.©2013 LG Electronics for more information.A.

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