Food Network 2014.01-02

COOK LIKE A STAR!
Giada’s
HEALTHY
Ted’s
HOMEMADE
Anne’s
PULLED PORK
Yum! GREAT
MENU BAGELS SLIDERS PARTY FOOD
109New
YEP, IT’S Recipes!
LIGHT!!!
Hearty Dinners
Under 500 Calories
…like this
Meatball-Tortellini Soup
F UN
SUPER BOWL
SNACKS
● New 7-Layer Dips
● Buffalo Fried Shrimp
● Mini Meatball Sandwiches
America’s
BEST CHILI
Easy steak dinner for two: page 108
Stir-fried Shrimp and Peas with Fresh Orange.
Find the recipe at Target.com/shrimprecipe
TAKE THE
GUESSWORK
OUT OF
eating well
WITH
SIMPLY
BALANCED
TM
only at
Learn more at Target.com/simplybalanced
©2014 Target Brands, Inc. The Bullseye Design and Target are registered trademarks of Target Brands, Inc. 014303
Food Network Magazine
JA N UA RY/ F EB RUA RY 20 14
Find 50 ways to
dress up popcorn
on page 60.
10 Recipe Index
THIS PAGE, PHOTO: KANG KIM; FOOD STYLING: KAREN EVANS. COVER, SLIDER: CHARLES MASTERS.
12 To Your Health
20 Editor’s Letter
24 Calendars
28 Reader Letters
30 You Asked
154 Good Question
BONUS RECIPES
50 Flavored
POPCORNS
PHOTOGRAPHS BY LEVI BROWN
JANUARY/FEBRUARY 2014 ● FOOD NETWORK MAGAZINE 5

Contents
40
130
136 Lighten up
your pizza
on page 99.
In the Know
33 Make or Break t See which treat is the
biggest threat to New Year’s diets.
35 Food News t Get the scoop on food
trends and cool new products.
38 Know It All: Paleo Diet t Learn more
about the eat-like-a-caveman fad.
40 Feeling Good t Find out how
Giada De Laurentiis stays so fit.
48 Star Kitchen t New Food Network star
Katie Lee shows us her Hamptons kitchen.
Fun Cooking 76
53 Make a Fortune t Turn a tortilla into
a cinnamon fortune cookie. Weeknight Cooking
54 Which Side Are You On? t Pick a favorite: 71 Weeknight Dinners t These simple
steamed or fried dumplings. meals all have fewer than 500 calories.
58 Make Your Own… t Whip up a batch of 90 Easy Sides t Round out dinner with
homemade hummus. a healthful side or two.
60 50 Flavored Popcorns t Spice up your 94 Hot Tips t Get great cooking advice, Cover photograph by
popcorn in dozens of new ways. straight from our test kitchen. Andrew Purcell
62 Two for One t What’s better than dessert? 98 Pizza Night! t Ellie Krieger makes Food styling: Jamie Kimm;
prop styling: Marina Malchin
Two desserts wrapped up in one! good-for-you pizzas in no time.
6 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2014

A NEW REASON TO LOVE
NEW
V8 V-Fusion® Refreshers makes the whole family happy. Crisp
and light with no high fructose corn syrup or artificial sweeteners.
©2013 CSC Brands LP

Contents
117
108
125
Weekend Cooking
107 It’s a Date t Kelsey Nixon serves
a simple Valentine’s Day dinner.
112 Sunday Dinner t Make seafood stew
w
with our step-by-step guide.
116 Try This at Home t Ted Allen shows us
how to make onion bagels.
141
Party Time
123 Championship Rings t Show your
team spirit with a colorful drink rim.
124 All-Star Sliders t Food Network celebs On the Road
share their favorite party sandwiches. 145 Dip Switch t Guess which dip most
130 Buffalo Style t The crowd will go wild Americans prefer with their wings.
OUR NEW
for these Buffalo-flavored foods. COOKBOOK
146 Championship Bowl t Get top-rated chili IS HERE!
135 Seven Layers of Fun tScore points recipes—and find a cook-off near you.
Try it for free!
at your Super Bowl party with these
Visit foodnetmag
seven-layer dips. Contest .com/bestrecipes.
141 Faked Potato t Don’t be fooled: This giant 156 Name This Dish! t Enter this month’s
baked potato is actually a three-layer cake! recipe-naming contest.

Vitamix isn’t just the secret ingredient to making delicious
smoothies from your favorite fruits and vegetables. It’s the
secret ingredient to leading a healthier and more flavorful life.
Find the recipe for a Triple Berry Smoothie at vitamix.com.

Recipe Index
APPETIZERS AND SNACKS
130 133 132 132 44
Buffalo-Buffalo Buffalo Fried Shrimp Buffalo Patatas Bravas Buffalo Stuffed Crispy Chickpeas
Meatballs Mushrooms
55 58 136 138 137
Fried Pork Dumplings Homemade Hummus 7-Layer Deviled Egg Dip 7-Layer Greek Meze Dip 7-Layer Italian Hero Dip
139 54
7-Layer Thai Chicken Dip Steamed Shrimp

Dumplings
BREAKFAST AND BRUNCH SOUPS AND STEWS

41 117 78 147 148
Chia Seed Pudding Potato Bagels with Meatball-Tortellini Soup Pools Brew Red Chili Wild Game Chili
Butter-Glazed Onions
SANDWICHES
126 128 127 125
Chicken Sliders Fried Mortadella Mini Meatball Sliders Pulled Pork Sliders
with Tomato Chutney and Salami Sliders
VEGETARIAN MEALS
150 102 100 76
Black Bean, Lentil Broccoli Pesto Pizza Butternut Squash Falafel Burgers
and Eggplant Chili and Gorgonzola Pizza
76 99 43
Make our cover soup!

Penne with Tricolor Salad Pizzas Updated Waldorf Salad
See page 78.
Butternut Squash with Apple Vinaigrette

Contents
MEAT, POULTRY AND EGGS

84 80 86 78 72 88
Barbecue Chicken Cajun Pork Chops Chicken and Cheese Chicken with Citrus-Glazed Pork Japanese Beef Curry
with Mac and Cheese with Kale Poutine Warm Potato Salad with Farro
72 108 84 86
Kale-Turkey Rice Bowl Pan-Seared Swiss Chard–Salami Turkey Sausage

Spanish Steaks Frittata and Peppers
FISH AND SEAFOOD

113 80 88 44
Bouillabaisse Green Tea Salmon Rigatoni with Salmon with Lemon,

with Quinoa Spicy Shrimp Capers and Rosemary
VEGETABLES AND SIDES

108 90 109
Beet, Apple and Broccoli with Cheesy Smashed

Goat Cheese Salad Walnut Romesco Sauce Potatoes
50
Bonus
90 90 90
Recipes
Page 60
Root Vegetable Fries Texas Black-Eyed Peas Winter Bread Salad
DESSERTS DRINKS
141 62 69 114 42 115
Baked Potato Cake Cinnamon Bun Apple Pie Doughnut Tiramisu Honey-Orange Soufflé Kale Juice Pear-Brandy Cocktails
64 110 156 53 123
Lemon Ice Cream Bars Mini Banana Split “Name This Dish!” Tortilla Fortune Cookies Super Bowl Micheladas
Icebox Cakes Rolled Crêpes

Contents
To Your Health
Here’s what’s extra good for you in this month’s issue:
AT THEIR PEAK 14 DINNERS

Citrus fruits are loaded with fiber, UNDER 500 CALORIES
vitamin C and potassium. Here’s how We lightened up our entire
to squeeze more into your diet: Weeknight Cooking section! Here’s a sample:
Ι Make foil-packet salmon Chicken

with lemon slices (page 44).
with Warm
Ι Blend lemon into Potato Salad
kale juice (page 42). page 78
Ι Bake a soufflé and serve CALORIES: 425
with orange compote
(page 114).
Ι Cook pork tenderloin Green Tea

Salmon
with lime juice and orange
wedges (page 72). with Quinoa
page 80
CALORIES: 402
Chickpeа, Pleаe
Chickpeas (also known as garbanzo beans) are packed with protein,
Swiss Chard–
Salami Frittata
page 84
fiber and folate. Here are some great ways to use them: CALORIES: 473
IN A SANDWICH AS A SNACK IN A DIP

Rigatoni with
Spicy Shrimp
page 88
CALORIES: 490
Japanese
Falafel Burgers Crispy Chickpeas Homemade Hummus Beef Curry
page 76 page 44 page 58 page 88
CALORIES: 493
GOOD TO KNOW Eating nutrient-packed walnuts

G
may
m lower your risk of heart disease and diabetes,
according
a to a new study. Try a healthful side of broccoli
CITRUS FRUITS: ALAMY.
with
w walnut-pepper sauce (page 90).
SOURCE: JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

JANUARY/FEBRU
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Contents
Star Search
Find your favorite Food Network celebs in this issue:
Ted Allen Ron Ben-Israel Anne Burrell Giada De Laurentiis

Chopped Sweet Genius Chef Wanted Food Network Star;
pg. 117 pg. 30 with Anne Burrell; Giada at Home; Everyday Italian
Worst Cooks in America (on Cooking Channel)
pgs. 30, 124 pg. 40
Ree Drummond Alex Guarnaschelli Robert Irvine Ellie Krieger

The Pioneer Woman Iron Chef America; Restaurant: Impossible; Healthy Appetite
pg. 127 Chopped; Alex’s Day Off Dinner: Impossible with Ellie Krieger
pg. 30 (on Cooking Channel) (on Cooking Channel)
pg. 126 pg. 98
Katie Lee Jeff Mauro Kelsey Nixon Aarón Sánchez

The Kitchen @ Food Network The Kitchen @ Food Network; Kelsey’s Essentials; The Perfect 3 Chopped;
pg. 48 Sandwich King (both on Cooking Channel) Heat Seekers
pgs. 30, 128 pg. 107 pg. 30
Recipes Talk to us!

to go! Go online to get in touch with
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Magazines, and you’ll get each them to your list. service.foodnetworkmag.com
issue the minute it comes out.

Sure, perfection takes more time. But only ©2013 SALOV North America Corp.
a man with uncompromising standards

could have crafted an olive oil with such
exceptional flavor. Let Filippo Berio’s
passion for excellence inspire you to create
delicious meals for your family and friends.
filippoberio.com
Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick
Executive Editor Joanna Saltz
Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi
Food Editor Erica Clark
Features Editor Yaran Noti
Senior Editors Lisa Cericola,
Lisa Freedman
Senior Associate Food Editor
Ariana R. Phillips
Editorial Assistants Ellery Badcock,
Hannah Kay Hunt
Online Coordinator Victoria Phillips
Interns Carly Evans, Andrea Kang
Art
Art Director Ian Doherty
Deputy Art Director Marc Davila
Find a chili
Associate Art Director Dorothy Cury competition
Digital Imaging Specialist Tony Ecanosti
Art Assistant Jordan Bonney
near you on
page 152.
Photography
Photo Director Alice Albert
Deputy Photo Editor Kathleen E. Bednarek
Associate Photo Editor Anna McKerrow Food Network
President Brooke Bailey Johnson
Assistant Photo Editor Casey Oto
General Manager, Scripps
Intern Olivia Weiner
Enterprises Sergei Kuharsky
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Editor’s Letter
You name it...

Last May, a New York City pastry chef named When they got to the front of the line, they were
Dominique Ansel made a doughnut out of told that they could purchase only two each, so
croissant dough, deep-fried it, rolled it in sugar they returned with four meager Cronuts that
ON-SCREEN INSTRUCTIONS. ALL ENTRIES MUST INCLUDE YOUR NAME, ADDRESS, TELEPHONE NUMBER, E-MAIL ADDRESS AND A CREATIVE NAME FOR EACH OF THE THREE HYBRID DESSERTS. CONTEST BEGINS 12:01 A.M. ET JANUARY 7, 2014, AND ENDS 11:59 P.M. ET
FEBRUARY 11, 2014. MUST BE 18 YEARS OR OLDER AND A LEGAL RESIDENT OF THE 50 UNITED STATES, DISTRICT OF COLUMBIA OR CANADA. VOID IN PUERTO RICO, QUEBEC PROVINCE AND WHERE PROHIBITED BY LAW. CONTEST IS SUBJECT TO COMPLETE OFFICIAL
NO PURCHASE NECESSARY TO ENTER OR WIN. NAME THAT DESSERT CONTEST IS SPONSORED BY HEARST COMMUNICATIONS, INC. TO ENTER, GO TO FOODNETWORK.COM/NAMETHATDESSERT AND COMPLETE AND SUBMIT THE ENTRY FORM PURSUANT TO THE
and filled it with cream. He called it the Cronut, we had to cut into 32 teeny pieces. In the
and as many food fanatics know, insanity end, we each got about three-quarters of a
followed. Lines formed. Rations were imposed. bite, but it was enough for a consensus: decent
A black market emerged. And before long, really dessert, brilliant name. We all decided that
sensible people were spending $150 just to get Ansel’s contribution to the pastry arts wasn’t
their hands on a Cronut or two. (Ugh…I know. the idea of merging two beloved treats into
In hindsight it was a waste of money, but it was one—people have been doing that forever.
my husband’s birthday and I’d run out of ideas.) His real stroke of genius was giving it a name
I thought the trend had finally died down, and that guaranteed worldwide hysteria. And
then, boom, someone ponied up $14,000 for so, instead of coming up with a copycat recipe
a dozen Cronuts at a charity auction last fall. to join all the Kronuts and Croughnuts and
Considering all of this, I shouldn’t be writing Doughsánts out there, we created some new
about Cronuts—I have contributed to the hype hybrid desserts—and we want you to name
enough already, and honestly, they aren’t worth them. I’m not sure if any of these will become
a penny more than the $5 they actually cost if international sensations, but let’s see how it
you get up at the crack of dawn to buy one. goes: Check out our three sweets on page 62,
I’m writing about them, reluctantly, because then enter a name for each one at foodnetwork
they inspired a story in this issue. During the .com/namethatdessert. The winner will get a
height of the craze, two people from our office $500 gift card to foodnetworkstore.com—
The Cronut went downtown to buy Cronuts for the staff. and a Cronut.
that started
it all.
Maile Carpenter
p
Editor in Chief
PORTRAIT: TRAVIS HUGGETT. FOOD PHOTO: BEN GOLDSTEIN/STUDIO D.
RULES AVAILABLE AT FOODNETWORK.COM/NAMETHATDESSERT.

Let’s cook better. Together.
THE WINNING TEAM

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So stress a little less and take a

timeout to catch up with your guests.
THE TIPS. THE TRICKS. THE TOOLS.

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SUN MON TUE WED THU FRI SAT
1 2 3 4
M
Make
Mak New Year’s It
It’s French
brunch sundaes
bru
b Fry-day! Try
(and start your
((an a low-fat twist
resolutions
r with parsnips
ttomorrow!): and carrots.
LLayer small Go to page 90
p
pancakes with for the recipe.
lemon
lem curd; top
le
with ice cream.
5 6 7 8 9 10 11
Start your day with
S Grill a sandwich Milk was delivered
Ree Drummond’s
R in honor of Elvis’’ in bottles for
special coffee birthday: Put the first time
(it’s her birthday!): peanut butter andnd today in 1878.
Stir dulce de leche
S sliced bananas Drink a tall glass
MILK AND COFFEE: GETTY IMAGES. SANDWICH: CHARLES MASTERS. POPCORN: LEVI BROWN. WAFFLE IRON: FOTOLIA. MARTIN LUTHER KING, JR.: CORBIS. NOODLES: SANG AN.
into hot coffee.
in on white bread with lunch.
Top with whipped
T and cook in a
cream and grated buttered skillet.
chocolate.
PANCAKES, KIWI, COCKTAIL, BRIE AND OATMEAL: MARKO METZINGER/STUDIO D; FOOD STYLING: LAUREN LAPENNA. PARSNIPS AND CARROTS: JUSTIN WALKER.
12 13 14 15 16 17 18
Host a Golden Get your afternoon Leave the stove
Globes party and chocolate fix the off tonight:
set up a popcorn healthy way: Dip Sprinkle shredded
bar: Check out peeled kiwi slices rotisserie chicken
our 50 flavored in melted dark
ark and cheddar on
popcorns on chocolate; chill a tortilla, fold in
page 60 for until set. half and cook
inspiration. in a waffle iron.
Serve with salsa.
19 20
Become involved d
21
21 23 24 25
Try a spin on
with your local baked brie for
soup kitchen in a party: Bake
honor of Martin a wheel at
Luther King, Jr. 350˚, 15 to
Day (it’s a national
al 20 minutes. Top
day of service): Go with sun-dried
to mlkday.gov for tomato pesto
information. and thyme.
26 27 28 29 30 31
Watch the More oatmeal Celebrate Chinese
Cel
Grammys with is consumed in New Year with
Ne
star-studded January than in a new dish: Go
cocktails: Pour any other month. to foodnetwork
champagne Dress
Dress some up .com/noodles.
into flutes and this
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C HOC OL ATE
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Calendar
February
SUN MON TUE WED THU FRI SAT
AT
1
Get ready ffor
the Super Bowl
tomorrow:
Make Anne
Burrell’s pulled
pork for sliders
(page 125)—it
tastes even better
the next day.
2 3 4 5 6 7 8
It’s Ina Garten’s
arten’s c Tuesday!
co
Taco Watch the
birthday! Whip y this fun
Try Olympics opening
up game-day i Fill hard
ist:
twist: ceremony with
guacamole co shells with
taco cupcake torches:
with her spaghetti; top Place cupcakes in
go-to recipe: with lettuce, wafer cones; top
foodnetwork cheese and with yellow icing
.com/guac. hot sauce. and orange sugar.
9 10 11 12
2 13
1 14 15
EDAMAME AND SUSHI: MARKO METZINGER/STUDIO D; FOOD STYLING: LAUREN LAPENNA. BROWNIES, PALM TREE AND CHERRIES: GETTY IMAGES.
Happy Birthday, Dress up
SLIDER: CHARLES MASTERS. GUACAMOLE: KANG KIM. TACO: DAVID MALOSH. CUPCAKE TORCH, PUFF PASTRY, HOT COCOA, TWO-BITE PIZZA,
Aarón Sánchez! hot cocoa for
Bake brownies someone special:
with the Pipe the word
chef’s favorite “love” with melted
additions: chocolate onto a
Mexican cinnamonon plate; freeze until
and cayenne hard, then remove
pepper. with a spatula.
16 1
17 18
8 19 20
2 21 22
Watch the NBA ’s President’s
It’s The Food Eat cherries in
All-Star Game and Day! Make patriotic N
Network South ho
honor of George
serve two-bite breakfast treats on Be
Beach Wine & W
Washington’s
pizzas: Prepare your day off: Cut Foo
Food Festival birthday: Mash
mini phyllo shells puff pastry into kic
kicks off today. thawed frozen
as directed; fill stars and bake Fol
Follow your cherries with
with tomato sauce at 350˚, about fav
favorite chefs on cream cheese;
and mozzarella. 10 minutes. Toss Tw
Twitter to keep up spread on your
Broil until bubbly. in cinnamon sugar. wit
with the action! morning toast.
24 25 26 27 28
Try a different Keep up your Make sweet sushiushi
low-cal dinner resolutions with as an end-of-
every night this a he
healthful snack: the-week treatt
week! Go to Toss frozen shelled
Tos for kids: Coverr
page 12 for an ed
edamame with a banana with
index of good-for- olive oil and Nutella and rolll
you recipes. parmesan; in cereal; slice
roast at 400˚, and serve with h
15 minutes. chopsticks.

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Reader Letters
We Hear You...
A few thoughts from our readers this month.
Keep the letters coming!
The November 2013 issue was the best ever! How terrific
to see so many fresh takes on traditional Thanksgiving
fare. I am sure we’ll come away from the table having
discovered some new family favorites.
Bobbi Scofield
Walton, NY
Only one word can describe the

November 2013 issue: wow! My
12-year-old daughter grabbed it Thank you for writing about “Free Perks”
first, and when I finally got it back, in your November 2013 issue [Food
she had dog-eared 17 pages. Thank News]. There are a lot of Canadians
you for so many mouthwatering (myself included) who enjoy paying
Thanksgiving recipes. for the coffees of those behind us
Dionne George at Tim Hortons. It is an awesome
Detroit Canadian tradition.
Lindsay Ulsifer
Calgary, Alberta
The Editor
Editor’s Letter
in the November
N
2013 issue When I stumbled across your Slow- I love your magazine, but I was so
is fantastic.
fan Cooker Chili recipe [Weeknight Cooking, disappointed that the November 2013
I am 52 years November 2013], I thought it would be issue did not feature Hanukkah. The
old
o ld and
a the perfect for my husband’s company chili recipe and entertaining ideas for
only
only one of all cook-off. We tweaked the recipe a little the “Thanksgivukkah” phenomenon
m
my y fr
friends who because we keep kosher, but you did not seem endless. You missed a great
makes
m akes pie from let us down—he won! opportunity to have fun with the pairing.
s cratch. T
scratch. They always Hillary Rosenthal Iris Snyder
k what
ask h my secret is.i The
Th art is not Overland Park, KS Cherry Hill, NJ
making the pie perfect, but making it
taste great! The pie that looks the worst Editor’s Note: Thanks for your letter.
PHOTOS, FROM TOP: ANTONIS ACHILLEOS; JEFF HARRIS/STUDIO D; BEN GOLDSTEIN/STUDIO D.

tastes the best. I don’t really cook much, Because the holiday falls so late in
Claudia Amundson the month and lasts into December,
Tinley Park, IL
but after making your we decided to save Hanukkah content—
Shrimp and Corn including latke, rugelach and gelt cookie
Chowder [Weeknight recipes—for our December 2013
I love your issue, which was scheduled to arrive
““50 Vegetable Cooking, November 2013], in late November.
Sides” suggestions
S I will now be trying
[[November 2013], something new every
but you omitted
b
one dish that is
o weekend! I think it
ttruly Thanksgiving: took me longer to make
s
succotash! We
always have it as
a
the soup than someone
part of our holiday
p who cooks a lot, but
meal. It’s so good and an original from our I had so much fun.
Native American ancestors.
Marilyn Delong Kelly Sahr
Long Beach, CA Virginia Beach, VA

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Letters
You Asked...
Food Network stars answer your burning questions.
Ron, I’m having Anne, is it better Jeff, I love Alex, what’s Aarón, is there
trouble making to chill parmesan breakfast the best way to any food you
sour cream cake. cheese prior sandwiches. tell if a garnish don’t like? I would
The recipe calls to grating it, What would is meant to be think you’d have
for folding in egg or should you your ultimate eaten or is simply to be pretty open
whites before grate it at room one be? decoration? as a judge on
pouring the temperature? Becky Shippen-Olsen Jennifer Walker Chopped.
via Facebook North Logan, UT
batter into the Joe LeGrand Chelee McKenna
Milford, OH Rochester, NH
pan, but the crust My favorite is chicken- You have to take it on
separates from It actually depends on apple sausage with two a case-by-case basis. I don’t like the overuse
your needs. Personally, eggs over easy, a little bit When I’m cooking, of green bell peppers—
the top of the of berry preserves and I always go by the rule
I prefer parmesan to they don’t lend any
cake. Please help! be room temperature some Swiss cheese on a “Don’t put anything flavor! I’m also not a
Wanda Rawls griddled soft roll or bun. on the plate that you
Clarksville, TN
when I’m grating it over fan of pattypan squash
pasta. If you need to —Jeff Mauro wouldn’t want to eat.” (the squat yellow kind),
First, fold one-quarter grate a large amount for At a restaurant, I’ll eat which are spongy and
of the whipped egg a recipe, however, it is a garnish if I feel it suits bland. But on Chopped,
whites into the cake much easier to do if the the dish. But sometimes we don’t necessarily
batter. The moisture cheese is cold. I even ask because I’m want the ingredient
in the egg whites will —Anne Burrell unsure myself! to taste like what it is.
loosen the batter, even —Alex Guarnaschelli If someone can take
though the whites will an ingredient and
eventually deflate. Then transform it, that’s when
gently fold the rest of the they get high marks.
whites into the batter —Aarón Sánchez
to give the cake volume Have a
for a
question ork
and lightness.
w
—Ron Ben-Israel
Food Net
star?
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Anne likess foodn e two rk
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w and becomes property of
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In the Know Find out why chocolate is a threat.
Then, catch up on the Paleo craze
and spend a day with Giada.
PHOTOGRAPH BY KANG KIM
Make or Break
We probably aren’t the first to tell you that New Year’s resolutions don’t stick: About one-third
of people break them before the end of January. The big question is: What’s getting in the way of
our willpower? We asked thousands of Food Network fans on Facebook, and we have located
the problem: chocolate. It beat the number two and number three temptations—ice cream and
pizza—by a landslide. Oddly, three people told us that yams were the culprit.

*For complete details of trip payout please refer to the Official Rules at www.facebook.com/TysonAnytizersSnackTime.
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Begins 12/30/13, ends 2/9/14. Sponsor: Tyson Foods, Inc., 2200 Don Tyson Pkwy, Springdale, AR 72762. ® / © 2013 Tyson Foods, Inc.
Food news
In the Know
Operation Apron
$20; perpetualkid.com
TOUGH COOKIES
Some Girl Scouts have to work a little
harder at selling cookies this year: Once
again, Idaho and Hawaii are planning to
tax the treats, unlike the other 48 states.
Girls in Idaho’s Silver Sage Council, one of
two councils in the state, say that the
22-cent tax costs them about $150,000
a year. Last year, the girls fought to get
the tax lifted but were blocked by a group
of senators. The Silver Sage troops say
they plan to lobby again this season.
CHANGE OF
HEARTS
If you want to get a gauge of the
country’s emotional state in any given
year, check the writing on the hearts:
Necco, the company that makes
Sweethearts conversation hearts,
GAME PIECES
Some classic games have been transformed into kitchen gear.
changes its phrases based on what’s
trending—and what’s not. “High Five” and
“Friend Me” got the boot
this year. Taking their
place: “Occupy My ♥ ” and
Scrabble “#love.” Necco also plans to
Tea Towel bring back a few old sayings,
$11; including staffer Brian Chalifour’s
burkedecor.com favorite, “Let’s Read.” The
DEVON JARVIS/STUDIO D.
bookworm told us he lobbied

hard to put the phrase
back in circulation: “It’s
Twister Espresso Set just so random and
$28 for a set of four; retroplanet.com slightly geeky.”

In the Know
TIMES REALLY HAVEN’T CHANGED: PRESIDENTIAL

During a recent survey, ORDERS
The Presidential Culinary Museum in
84% of men reported that they

Grover, NC, will hold a special dinner
in February featuring beloved dishes
from former commanders in chief. (Visit
pay for most dating expenses. presidentialculinarymuseum.org for

details.) Can you match these presidents
SOURCE: AMERICAN SOCIOLOGICAL ASSOCIATION to their favorite foods?
1 A
CRÈME BRÛLÉE: MASTERFILE. CARDAMOM CAKE: ISTOCKPHOTO. BUSH AND NIXON: CORBIS. CHICKEN: ALAMY. KITCHEN SAFE: DEVON JARVIS/STUDIO D.
KEEPING
MARTINI DRINK: LARA ROBBY/STUDIO D. WHISKEY, MADISON, GRITS, LINCOLN, JEFFERSON, KETCHUP, COTTAGE CHEESE AND PIZZA: GETTY IMAGES.
Spicy cheese
h
TABS James Madison grits with shrimp
Diners will soon be able

to order food on tablets 2 B
at many restaurant
chains, including Chocolate-mint
Chili’s, Applebee’s and Abraham Lincoln crème brûlée
Red Robin. But beware:
The company that
3 C
makes the system says
tablets have led to a Cardamom,
20-percent increase ginger and black
Thomas Jefferson pepper cake
in appetizer sales and
a 30-percent increase
in dessert sales—most 4 D
likely because of all the
tempting photos. Ketchup on
George W. Bush cottage cheese
5 E
Whit ffricassee
White i
Richard Nixon of chicken
ANSWERS: 1: C; 2: E; 3: B; 4: A; 5: D
LOCKED OUT
A new gadget picks up
where willpower leaves off: IT’S A
The Kitchen Safe has a LOSE-LOSE!
lockable lid that keeps you A recent study found that
residents in cities of losing
from over-snacking. Fill it with NFL teams ate 16 percent more
cookies or candy, then set the saturated fats on the Monday
after a game than they did on other
timer. It’ll stay sealed for up to days that week. On the flip side,
10 days—with no override folks in winning cities cut back on

fatty foods by 9 percent the next day.
option. $40; thekitchensafe.com SOURCE: PSYCHOLOGICAL SCIENCE

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In the Know
Know It All: Paleo Diet

The newest diet trend is actually really, really
old—roughly 2.5 million years. Followers of the Paleo diet
(as in Paleolithic) believe that human DNA hasn’t evolved Paleo at a Glance
since prehistoric times, so our diet shouldn’t evolve,
either: They believe our ancestors ate lots of protein, no
YES NO
dairy, no grains. The diet’s creator, gastroenterologist ✔ Lean poultry and ✘ Dairy
Walter L. Voegtlin, started the movement in 1975 with
grass-raised meat ✘ Grains and grain-like seeds
✔ Fish and seafood (corn, quinoa, wheat, oats, rice)
his book The Stone Age Diet. Over the past 40 years, Paleo
experts have expanded on Voegtlin’s meat-centric eating ✔ Fruit and ✘ Legumes (peas, peanuts,
vegetables soy products)
plan to include more fruit and vegetables—and now the
diet falls into other trendy categories, like low-carb and
✔ Nuts and seeds ✘ Refined vegetable oils
(canola, vegetable oil)
gluten-free. Today, there’s a legion of followers who eat ✔ Eggs
✔ Healthful oils ✘ Processed foods
pork chops for breakfast and blog about “primal” beef
jerky recipes. Although many scientists and nutritionists
(olive, flaxseed, ✘ Starchy vegetables
have debunked the philosophy, the diet is a worldwide
nut oils) ✘ Refined sugar
phenomenon: Nearly 500 Paleo cookbooks were published ✘ Salt
in 2013 alone. Here’s a look at the trend....
A Day on the Diet

The Paleo diet Breakfast Lunch Snack Dinner
leaves a lot
of room for Ι Broiled pork chops Ι Waldorf salad with flaxseed oil Ι Beef jerky Ι Grilled venison steaks
interpretation. Ι Honeydew melon Ι Broiled halibut with lime juice Ι Carrot sticks Ι Steamed summer squash
After all, we don’t
and blackberries Ι Steamed cauliflower Ι Stir-fried broccoli and carrots
have access to
ΙHerbal tea Ι Mineral water with walnuts
many of the same Ι 3 Medjool dates
foods hunter- Ι Ice water
FOOD PHOTOS: RYAN DAUSCH; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS. PORTRAITS: GETTY IMAGES.
gatherers ate.
Here’s a sample
day according to
Loren Cordain’s
The Paleo Diet,
widely considered
the bible of the
movement.
FAMOUS FOLLOWERS Should we really eat like cavemen?

These celebs have tried
the Paleo diet. Three nutrition experts weigh in.
“I consider this to be a fad “High-protein diets are “While rates of obesity
diet. It eliminates food quite expensive, as are and heart disease have
groups like lean dairy and fresh fruit and vegetables. increased over the past
whole grains that provide The Paleo diet would be 30 to 40 years, perfectly
nutrients and compounds difficult for many food- healthy people were eating
MILEY JESSICA such as calcium, vitamin D insecure people in the grains and dairy prior to
CYRUS BIEL and phytochemicals.” United States.” the obesity epidemic.”
—Joan Salge Blake, —Joanne Slavin, —Kelly Pritchett,
Clinical Associate Professor, Professor, Assistant Professor,
SCARLETT Boston University University of Minnesota University of Georgia
JOHANSSON

TOW. HAUL. BUILD ANYTHING.
toyota.com/tundra Prototype shown with options. Production model may vary. ©2013 Toyota Motor Sales, U.S.A., Inc.
G iada De Laurentiis gets to travel the
country—and the world—for her job, but
being away from home so often has some
unfortunate side effects: “More alcohol, less
sleep and later nights,” she says. “It’s not
like I don’t enjoy it, but…” In fact, Giada has
a blast when she’s on the road, but when
she gets back to Los Angeles, she often feels
sluggish and worn out. So she has changed
the way she eats at home, living by a set
of rules outlined in her new cookbook,
Giada’s Feel Good Food. The basic philosophy:
Snack all day. “I eat a little bit of everything
and not a lot of anything,” she says. The
result is that she feels light on her feet and
energized for whatever comes her way—
and it’s a lot: She usually gets up before
5 a.m. and goes full-steam until bedtime.
Giada shared a typical day in her busy life,
showing us how she satisfies cravings in a
healthful way. “But I still love chocolate,”
she says. “That’ll never change.”
feeling
GOODGiada De Laurentiis reveals the secret
to her healthy life: She eats all day!
FOOD PHOTOS: KANA OKADA; FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAM MORRIS. PORTRAITS: AMY NEUNSINGER.
In the Know
Chia seeds
are packed with
fiber, protein and
antioxidants.
Look for them at
health-food
stores.
Breakfast CHIA SEED PUDDING

ACTIVE: 10 min l TOTAL: 40 min (plus overnight chilling) l SERVES: 4
Right after she wakes up,
1 cup vanilla-flavored unsweetened 1. In a medium bowl, gently whisk the almond
Giada drinks two glasses
almond milk milk, yogurt, 2 tablespoons maple syrup, the
of warm water with lemon. 1 cup plain low-fat (2%) Greek yogurt vanilla and ⅛ teaspoon salt until just blended.
She does an hour of yoga, 2 tablespoons pure maple syrup Whisk in the chia seeds; let stand 30 minutes.
then eats a protein-rich (preferably grade B), plus 4 teaspoons Stir to distribute the seeds if they have settled.
breakfast, like this pudding. for serving Cover and refrigerate overnight.
“You don’t need to eat a 1 teaspoon pure vanilla extract 2. The next day, in a medium bowl, toss the
lot,” she says. “It’s very Kosher salt berries with the remaining 4 teaspoons maple
substantial.” ¼ cup chia seeds syrup. Mix in the almonds.
1 pint strawberries, hulled and chopped 3. Spoon the pudding into 4 bowls or glasses;
¼ cup sliced almonds, toasted mound the berry mixture on top and serve.

In the Know
Mning Snack
By 11 a.m., Giada has been up for six
hours. She’s hungry, but it’s not lunchtime
yet, so she makes juice for a hit of energy.
KALE JUICE
ACTIVE: 10 min l TOTAL: 10 min l MAKES: 2 cups
1½ pounds kale
2 medium carrots, scrubbed
2 medium apples (such as Fuji or Honeycrisp),
halved and cored
1 small lemon, peeled
Pass all of the ingredients through a juice maker

according to the manufacturer’s directions.
Pour into glasses and serve.
“When I need to detox, th my go-to juice.

It reinvigates me and helps me get balanced again.”
Lunch
Giada’s key to a satisfying lunch
is a variety of textures, and this
updated Waldorf salad has the
perfect mix. “The nuts give me
some protein,” she says. “And I
like the combination of crunchy,
creamy and soft all together.”
UPDATED WALDORF
SALAD WITH APPLE
VINAIGRETTE
ACTIVE: 15 min l TOTAL: 25 min l SERVES: 6
FOR THE COUSCOUS

1 tablespoon safflower or grapeseed oil
½ cup whole-wheat pearl couscous
Kosher salt
FOR THE VINAIGRETTE

¼ cup apple cider vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
⅓ cup safflower or grapeseed oil
FOR THE SALAD

1 large Gala apple, cored and
cut into ¼-to-½-inch dice
1 small fennel bulb, chopped into
¼-to-½-inch pieces
1 cup small green seedless grapes, halved
¾ cup walnut pieces, toasted
6 outer leaves from a large radicchio To toast nuts,
spread in a single
1. Make the couscous: In a small saucepan, layer on a baking
heat the oil over medium-high heat. Add sheet. Bake at 350˚,
the couscous and toast until lightly golden, 6 to 8 minutes. Let
about 4 minutes. Add ¾ cup water and cool completely
before using.
¼ teaspoon salt and bring to a boil. Lower
the heat so the water simmers; cover the
pan and cook until the liquid is absorbed,
about 10 minutes. Uncover the pan and
set aside to cool.
2. Make the vinaigrette: In a small bowl, whisk
together the vinegar, honey, 1½ teaspoons salt,
¼ teaspoon pepper and the oil.
3. Make the salad: In a large bowl, toss
together the apple, fennel, grapes, walnuts
and couscous. Drizzle the vinaigrette over
the salad, tossing until coated.
4. Put 1 radicchio leaf on each plate. Spoon the
salad into each leaf, allowing some to spill over.
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43
Afternoon Snack
Around 4 p.m., Giada needs a
pick-me-up, so she eats her version
of a crunchy snack: “fried” chickpeas.
CRISPY CHICKPEAS
ACTIVE: 5 min l TOTAL: 55 min (plus cooling) l SERVES: 6
Vegetable oil cooking spray

2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons smoked sea salt
1. Position an oven rack in the center of the oven and preheat to

350˚. Spray a baking sheet with vegetable oil cooking spray.
2. Put the chickpeas on a clean kitchen towel or several paper
towels and dry thoroughly. In a medium bowl, toss the chickpeas
with olive oil to coat. Sprinkle with the smoked salt and toss
again. Transfer in an even layer to the prepared baking sheet.
3. Bake, shaking the pan halfway through the baking time, until
the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least
1 hour; the chickpeas will become crunchier as they cool. These
are best eaten within 1 day.
Dinner
For dinner, Giada focuses on one thing: protein. She’ll have a piece of salmon SALMON WITH LEMON,
(no carbs) because “if I don’t eat protein at night, I don’t sleep well,” she says. CAPERS AND ROSEMARY
4 4-ounce skinless salmon fillets,

about 1 inch thick
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
4 lemon slices
4 tablespoons lemon juice
(from 1 large lemon)
8 tablespoons Marsala wine
4 teaspoons capers, drained and rinsed
1. Place a grill pan over medium-high heat or

preheat a gas or charcoal grill.
2. Put each salmon fillet on a piece of foil
large enough to fold over and seal. Brush the
salmon on both sides with olive oil; season
with ½ teaspoon each salt and pepper, and
the rosemary. Top each fillet with 1 lemon
slice, 1 tablespoon lemon juice, 2 tablespoons
wine and 1 teaspoon capers. Wrap the salmon
tightly in the foil packets.
3. Put the foil packets on the hot grill pan
or grill rack and cook until medium, 8 to
10 minutes. Transfer the foil packets to plates
or shallow bowls and serve, letting everyone
open the foil.

In the Know
Who knew?
Five surprising things we learned from Giada’s new book:
She skips e gym!
Giada is definitely fit, but not from
running. “The idea of being strapped
to a treadmill every day is my worst
nightmare,” she says. She takes walks
on the beach, does an hour of yoga most
mornings and paddleboards in the
Pacific
P Ocean with her husband, Todd.
SShe puts olive oil о her face.

O of Giada’s favorite ingredients is
One
also one of her beauty secrets: She mixes
a
olive oil with white rice flour and uses
o
iit as a nighttime exfoliating paste. Plus,
she regularly rubs olive oil into her hair
s
and scalp to keep her locks shiny.
a
TThere’s ocolate in her pue.

G
Giada always carries a little dark
chocolate with her for an occasional
c
ttreat. She also totes a mini pantry of
h
healthful snacks: almonds, trail mix,
agave nectar (to sweeten her coffee
a
when she’s on the go) and green tea bags.
w
SShe goes rogue restaurants.

W
When Giada eats out, she often picks two
appetizers instead of an appetizer and a
a
m
main course. And when she orders salad,
s
she sometimes asks for olive oil and
llemon wedges to make her own dressing
rright at the table.
SShe snacks from e freezer.

G
Giada stashes sweet treats in the freezer
because “they take a while to melt in your
b
mouth,” she says. “You can savor the
m
sweetness longer.” Some of her favorites:
s
peppermint patties, sliced bananas and
p
chocolate chips.
c
Find more
tips and
recipes in
Giada’s Feel
Good Food
($32.50,
Clarkson
Potter).

Star
Kitchen
New Food Network host
Katie Lee loves spending winter
days in her country kitchen.
PHOTOGRAPHS BY DAVID A. LAND
This may sound crazy, but Katie Lee

bought a house in the Hamptons
because it reminded her of her native
West Virginia. “People hear ‘the
Hamptons’ and they think glitz and
glamour, but it is really just farmland,”
says the cookbook author and cohost
of Food Network’s new talk show,
The Kitchen @ Food Network. “It feels Container score
like a small town, and I prefer to be Katie found these vintage
a country girl.” Katie’s entertaining French enamelware
canisters at an antiques
style is similarly casual: She loves store in San Francisco. You
having friends stay over and turning can find similar ones on
her massive kitchen island into an eBay starting around $80.
all-hours buffet. “There’s always

something on the counter,” she says.
It starts in the morning with a big
pot of coffee and a breakfast spread,
followed by meat and cheese with
wine in the afternoon. After dinner
she sets up a sundae bar. Katie loves
HAIR: LEAH DE MENT; MAKEUP: JULIE TUSSEY.
hosting so much that she is rarely

alone in this kitchen—but even when
she is, she doesn’t feel that way: She
printed photos of her friends and
family from her Instagram feed
and covered her fridge with them.
Turn the page to check it out.

In the Know
Brew master
Katie’s coffeemaker plays a
starring role in her kitchen.
“When I go to bed at night,
Stepped-up service I’m excited to wake up and
When she entertains, Katie likes
have coffee,” she says. “I love
putting food on a pedestal.
making it, the smell of it, and
“I love cake stands,” she says.
I love coffee talk.”
“You take really simple things
like croissants and put them
on a fancy cake stand, and
suddenly they look elegant.”
Turn the page to get

Katie’s look.

In the Know
Get the Look This Geor

George
pendant llight
with cone shade,
Pick up some of Katie’s finds for your own kitchen. similar to Katie’s,
is inspired by
an early-2
early-20th-
century in
industrial
design. $2
$258;
rejuvenat
rejuvenation.com
She personalized
her refrigerator!
Katie used a service called
Printstagram to create
a collage of her favorite
Instagram photos for
the refrigerator doors.
Her natural-edge bowl makes an
“My friends are all here!”
appearance at every dinner party—it’s
she says. From $12;
hand-carved from a single
g log.
g $564;;
printstagram.com
info@landfcookshop.com to order
Katie received
a super-tall
cylindrical glass
vase from a flower
delivery and gave
it a new use:
It holds wine corks.
Katie hits nearby farm stands and “I like keeping track
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Introducing Country Crock Simply Delicious.

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un Cooking Bake some oversize fortune cookies.
Then, try homemade dumplings and
whip up a two-in-one dessert.
Make a Fortune
You don’t need any pastry skills to create these supersize fortune cookies—just
a few tortillas and a quick origami lesson. Fold 6-inch flour tortillas as shown below.
FOOD STYLING: KAREN EVANS. ILLUSTRATIONS: DOROTHY CURY.
Brush all over with melted butter, sprinkle with cinnamon sugar and bake at 350˚
until golden, 8 to 10 minutes. Remove the toothpicks and let cool completely,
then write fortunes on slips of paper and tuck them inside.
C D
C D
1. Fold a 2. Hold the folded 3. Bring
6-inch tortilla closed at B points C and D
flour tortilla point A. Use your together and B
in half. other index finger to secure with
push point B down a toothpick.
to meet point A. A A

Which side are
Fun
Cooking
STEAMED SHRIMP DUMPLINGS

ACTIVE: 35 min l TOTAL: 1 hr 40 min l MAKES: 36
1 large egg white

¾ pound large shrimp, peeled, deveined
and finely chopped
⅓ cup finely chopped peeled jicama
or water chestnuts
2 scallions, finely chopped
1½ tablespoons cornstarch
1½ teaspoons Chinese rice wine or dry sherry
¾ teaspoon toasted sesame oil
Kosher salt
½ teaspoon sugar
Pinch of ground white pepper
36 round dumpling wrappers, thawed if frozen
1. Lightly beat the egg white in a large bowl.

Add the shrimp, jicama, scallions, cornstarch,
rice wine, sesame oil, ¾ teaspoon salt, the sugar
and pepper. Stir well until the mixture starts to
thicken, about 1 minute; cover and refrigerate
until very cold, about 1 hour.
2. Set 1 dumpling wrapper on a clean surface
(keep the rest covered with a damp paper towel
so they don’t dry out). Stir the shrimp mixture,
then scoop 1 heaping teaspoonful onto the center
of the wrapper. Dab a finger in a cup of cold water
and moisten the edges of the wrapper. Fold in
half and press the edges together to seal; transfer
to a baking sheet. Cover with a damp paper towel
while you form the remaining dumplings.
3. Fill a large nonstick skillet with ¼ inch of
water and bring to a boil. Working in batches,
add the dumplings and arrange in a single layer,
cover and let steam until cooked through, about
5 minutes. (If the water evaporates before
the dumplings are fully cooked, add 2 more
tablespoons to the skillet.) Carefully transfer
the dumplings to a serving plate.
PONZU DIPPING SAUCE

Combine 3 tablespoons
ponzu sauce, 1 teaspoon
soy sauce, ½ teaspoon
sesame oil and 1 chopped steamed
60%
scallion in a small bowl.

you on? We polled Food Network fans to settle
the dumpling debate: steamed or fried?
FRIED PORK DUMPLINGS

ACTIVE: 35 min l TOTAL: 40 min l MAKES: 36
2 large eggs
½ pound ground pork
1 slice bacon, finely chopped
½ cup finely chopped napa cabbage
½ cup minced fresh chives
(about 2 small bunches)
1½ teaspoons finely grated peeled ginger
1 teaspoon toasted sesame oil
Kosher salt
½ teaspoon sugar
1 clove garlic, finely grated
½ teaspoon soy sauce
½ teaspoon cornstarch
36 round dumpling wrappers, thawed if frozen
6 tablespoons vegetable oil
1. Lightly beat 1 egg in a large bowl. Add the pork,

bacon, cabbage, chives, ginger, sesame oil,
½ teaspoon salt, the sugar, garlic, soy sauce and
cornstarch; mix with your hands until combined.
2. Lightly beat the remaining egg in a small bowl
with 1 tablespoon water. Set 1 dumpling wrapper
on a clean surface (keep the rest covered with a
damp paper towel so they don’t dry out). Scoop
1 heaping teaspoonful of the pork mixture onto
the center of the wrapper. Dab a finger into the
egg mixture and brush along the edges of the
wrapper. Fold the wrapper in half and press the
edges together to seal, then transfer to a baking
sheet. Cover with a damp paper towel while you
form the remaining dumplings.
3. Heat 2 tablespoons vegetable oil in a large
nonstick skillet over medium-high heat. Working
in 3 batches, add the dumplings and arrange in a
single layer; cook until the bottoms start to brown,
about 30 seconds. Add ⅔ cup water, cover and
cook 3 minutes. Uncover and cook until the
liquid evaporates and the bottoms are crisp and
PHOTO: LEVI BROWN; FOOD STYLING: CYD RAFTUS MCDOWELL.
golden brown, about 2 more minutes. Loosen

the dumplings from the pan with a spatula
and transfer to a serving plate. Add 2 more
tablespoons oil to the pan between batches.
fried
40% JANUARY/FEBRUARY 2014 ● FOOD NETWORK MAGAZINE 55
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Fun
Cooking
Make Your
Own... This super-smooth hummus is
some of the best you’ll ever eat.
“Start with dried chickpeas

instead of canned. It takes some
time to soak them, but they make
for a much creamier hummus.”
—Claudia Sidoti,
Recipe Developer
HOMEMADE HUMMUS
FOOD PHOTO: LEVI BROWN; FOOD STYLING: CYD RAFTUS MCDOWELL. PORTRAIT: BEN GOLDSTEIN/STUDIO D.
ACTIVE: 45 min l TOTAL: 1 hr (plus overnight soaking) l MAKES: 3½ to 4 cups
1 cup dried chickpeas Set aside to soak at room temperature, at

1 tablespoon baking soda least 12 hours and up to 1 day.
½ cup tahini (sesame paste), 3. Drain the chickpeas and rinse well. Transfer
well stirred to a large pot and add 10 cups water; bring to a
¼ cup extra-virgin olive oil, boil and cook 5 minutes, then reduce the heat
plus more for drizzling to low and simmer until the chickpeas are very
1 clove garlic soft, skimming off any foam from the surface,
Juice of 2 lemons about 45 minutes.
½ teaspoon ground cumin 4. Reserve 1 cup of the cooking water, then
¼ teaspoon red pepper flakes drain the chickpeas and rinse under cold
¼ teaspoon paprika, plus more water. Transfer to a food processor and puree
for sprinkling until smooth. With the machine running, add
Kosher salt the tahini, olive oil, garlic, lemon juice, cumin,
Pita bread and/or vegetable sticks, red pepper flakes, paprika, 1 teaspoon salt
for serving and the reserved cooking water; puree until
smooth and creamy, about 5 minutes.
1. Put the chickpeas in a strainer and pick 5. Transfer the hummus to a bowl, drizzle with
through to remove any small stones; rinse well. olive oil and sprinkle with paprika. Serve with
2. Transfer the chickpeas to a large bowl and pita bread and/or vegetables. To store, cover
add 8 cups water; stir in the baking soda. and refrigerate 3 to 4 days.

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50 Flavored
POPCORNS Find a new go-to snack:
We dreamed up dozens of cool ideas!
No.
C
Curry
25 PHOTOGRAPHS BY LEVI BROWN
No. 9
Th
Three-Cheese
Ch
No. 37
Margarita
M it
FOOD STYLING: KAREN EVANS.

Fun
Cooking
No.
Crab
C bB
15
Boil
il
No. 41
No.
R
Ranch
h
2 T
Tropical
i l

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50 Flavored
POPCORNS

We created these recipes using 12 to 16 cups freshly popped popcorn. Use a bag or two
of microwave popcorn, or make your own: Heat a few kernels in ¼ cup vegetable oil in a
large pot over medium heat until one pops. Add ¾ cup kernels and cover the pot. Cook,
shaking the pot occasionally, until the popping subsides.
No.
5
50 Flavored Popcorns
1. Brown Butter–Lemon Cook 9. Three-Cheese Toss 16 cups hot

6 tablespoons butter in a skillet over medium popcorn with 2 cups shredded cheddar,
heat until browned, about 7 minutes. Remove 1 cup grated parmesan and ½ cup grated
from the heat and stir in 1½ teaspoons pecorino; spread on baking sheets. Bake
grated lemon zest; drizzle over 16 cups hot at 350˚ until the cheddar melts, 3 minutes.
popcorn. Toss with 2 teaspoons kosher salt. Season with salt.
2. Ranch Melt 4 tablespoons butter with 10. Gruyère-Porcini Pulse ½ cup dried
a 1-ounce packet ranch seasoning mix; toss porcini mushrooms in a spice grinder until
with 16 cups hot popcorn and 2 tablespoons powdery. Add 2 tablespoons chopped fresh
chopped chives. Season with salt. parsley and 1½ teaspoons kosher salt; pulse
again until powdery. Drizzle 6 tablespoons
3. Garlic-Herb Melt 4 tablespoons butter melted butter over 16 cups hot popcorn;
in a saucepan; add 4 grated garlic cloves toss with the porcini powder and 1 cup
and 1 teaspoon each finely chopped fresh finely grated gruyère.
rosemary, sage and thyme and cook
1 minute. Drizzle over 16 cups hot popcorn 11. Everything Bagel Toss 12 cups
and toss with 2 teaspoons kosher salt. hot popcorn with 4 cups broken bagel
chips, 6 tablespoons melted butter,
4. Parmesan-Rosemary Toss 16 cups 2 tablespoons each white and black sesame
hot popcorn with ½ cup grated parmesan, seeds, 1 tablespoon each caraway seeds,
3 tablespoons olive oil, 1 tablespoon finely granulated onion and granulated garlic, and
chopped fresh rosemary and 2 teaspoons 1½ teaspoons kosher salt.
kosher salt.
12. Mustard-Pretzel Whisk 4 tablespoons
5. Frito Pie Toss 12 cups hot popcorn, melted butter with 2 tablespoons dijon
6 tablespoons melted butter, 4 cups Fritos mustard, 1 teaspoon sugar and ½ teaspoon
(or other corn chips) and 2 tablespoons chili kosher salt; drizzle over 12 cups hot popcorn
powder; spread on baking sheets. Top with and toss with 4 cups mini pretzels.
2 cups shredded cheddar and 2 chopped
scallions. Bake at 350˚ until the cheese 13. Sesame Heat 6 tablespoons butter
melts, 3 minutes. Season with salt. with ⅔ cup sesame seeds in a small skillet
over medium heat until the seeds are
6. Truffle Toss 16 cups hot popcorn with toasted, about 5 minutes. Stir in 1 tablespoon
6 tablespoons melted butter, 1½ tablespoons each sugar and kosher salt; toss with 16 cups
truffle oil, ¼ cup grated parmesan, 1 teaspoon hot popcorn.
kosher salt and ½ teaspoon pepper.
14. Sushi Whisk 1½ tablespoons each
7. Movie Theater Melt 1 stick butter in vegetable oil and soy sauce with 2 teaspoons
a small saucepan over low heat, skimming each toasted sesame oil and rice vinegar;
off the foam and solids; drizzle over 16 cups drizzle over 16 cups hot popcorn. Toss with
hot popcorn and toss with 2 teaspoons 2 cups torn roasted seaweed snacks and
kosher salt. 1 cup wasabi peas.
8. Veggie Pulse 2 cups each mixed veggie 15. Crab Boil Melt 4 tablespoons butter
chips and dehydrated snap peas in a food with 2 tablespoons Old Bay Seasoning in a
processor until powdery; toss with 8 cups small skillet over medium heat; drizzle over
hot popcorn and 2 cups each veggie chips 12 cups hot popcorn and toss with 4 cups
and dehydrated snap peas. Season with salt. oyster crackers.
JANUARY/FEBRUARY 2014 ● FOOD NETWORK MAGAZINE

16. Pepperoni Pizza Cook 1 cup chopped 22. Sriracha-Lime Whisk 5 tablespoons
pepperoni in 1 tablespoon vegetable oil in a melted butter with ¼ cup Sriracha,
large pot until crisp; drain on paper towels, 1½ teaspoons grated lime zest and
reserving the drippings. Pop ¾ cup popcorn 1 tablespoon lime juice; drizzle over 16 cups
kernels in the drippings; toss with the hot popcorn and toss. Season with salt.
pepperoni, 1 cup shredded mozzarella, ½ cup
grated parmesan, 2 tablespoons olive oil and 23. Chipotle Melt 4 tablespoons butter
1 teaspoon each granulated garlic and dried with 2 tablespoons chipotle hot sauce and
oregano. Season with salt. 1 tablespoon chipotle chile powder; drizzle
over 16 cups hot popcorn. Toss with 2 cups
17. Chorizo-Manchego Cook 1 cup diced corn nuts. Season with salt.
chorizo in 2 tablespoons vegetable oil until
crisp; drain on paper towels, reserving the 24. Crunchy Ramen Soak two 3-ounce
drippings. Toss 16 cups hot popcorn with the packages ramen noodles (any flavor; reserve
chorizo, chorizo drippings and 1 cup grated the packets) in warm water, 4 minutes; pull
manchego. Season with salt. apart and pat dry. Heat ¼ inch vegetable
oil in a large skillet over medium-high heat.
18. Bacon-Chive Cook 6 slices chopped Fry the noodles in a single layer until crisp;
bacon until crisp; drain on paper towels, drain. Break into pieces; toss with 8 cups hot
reserving the drippings. Drizzle 2 tablespoons popcorn, and the flavor packets to taste.
each reserved bacon drippings and melted
butter over 16 cups hot popcorn. Toss with 25. Curry Melt 1 stick butter in a saucepan
the bacon, ½ cup chopped chives and over low heat. Add 2 cups each golden
½ teaspoon cayenne. Season with salt. raisins and pistachios, 3 tablespoons sugar
and 1 tablespoon curry powder and cook
19. Bacon-Jalapeño Dip 4 thinly sliced 2 minutes; toss with 16 cups hot popcorn
jalapeños in ½ cup cornstarch whisked with and 2 teaspoons kosher salt.
⅓ cup seltzer. Heat 1 inch vegetable oil in a
small saucepan to 350˚. Fry the jalapeños 26. Thai Curry Heat ½ inch vegetable oil
until golden and crisp, 2 minutes; drain on in a medium saucepan to 350˚. Fry 4 ounces
paper towels. Make Bacon-Chive Popcorn rice vermicelli until crisp, about 20 seconds;
(No. 18), omitting the cayenne. Toss with drain. Warm ¼ cup each red Thai curry paste
the fried jalapeños. and vegetable oil and 1 teaspoon kosher salt
in the microwave, 1 minute; drizzle over
20. Spicy Pork Rind Heat ¼ cup 16 cups hot popcorn. Toss with 2 cups
vegetable oil with 1½ tablespoons chili roasted cashews and the fried noodles.
powder, 2 teaspoons grated lime zest and
½ teaspoon cayenne in a skillet over medium 27. Jamaican Jerk Whisk 5 tablespoons
heat, 2 minutes; drizzle over 16 cups hot melted butter with 1½ tablespoons jerk
popcorn. Toss with 2 cups pork rinds and seasoning, 1 teaspoon curry powder and
1 tablespoon lime juice. Season with salt. ¼ teaspoon cayenne; drizzle over 16 cups
hot popcorn. Toss with 1 cup toasted
21. Szechuan Heat 1 cup each peanuts coconut and 2 teaspoons grated lime zest.
and dried arbol chiles, ½ cup each peanut oil, Season with salt.
sesame seeds and Szechuan peppercorns,
and 4 teaspoons each sugar and kosher salt 28. Za’atar Whisk 6 tablespoons melted
in a large skillet over medium heat until butter, 2 tablespoons za'atar spice blend
the nuts and chiles are toasted, 4 minutes; and 1 teaspoon kosher salt; drizzle over
pour over 16 cups hot popcorn. Toss with 12 cups hot popcorn and toss with 4 cups
2 tablespoons toasted sesame oil. broken pita chips.
FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2014

No.
34
29. Mole Whisk 6 tablespoons each melted 34. French Onion Dip Melt 6 tablespoons
butter and jarred mole sauce; toss with butter with a 1-ounce packet onion soup
16 cups hot popcorn. Season with salt. mix; toss with 16 cups hot popcorn and a
6-ounce package French-fried onions.
30. Cajun Melt 4 tablespoons butter with
1 tablespoon Cajun seasoning, 1 teaspoon 35. Salt and Vinegar Combine ¼ cup
grated lemon zest, ¼ teaspoon cayenne and malt vinegar and 2 teaspoons kosher salt in
2 chopped scallions; drizzle over 16 cups hot a small spray bottle; shake to dissolve the
popcorn and toss. Season with salt. salt. Spray over 16 cups hot popcorn.
31. Buffalo Melt 6 tablespoons butter with 36. Barbecue Melt 4 tablespoons butter
⅓ cup Buffalo hot sauce; toss with 16 cups with 1 teaspoon each cumin, paprika,
hot popcorn, ½ cup crumbled blue cheese granulated garlic, chili powder and barbecue
and some celery leaves. Season with salt. sauce, and a pinch of cayenne; toss with
32. Caesar Heat ⅓ cup olive oil, 4 minced 12 cups hot popcorn and 4 cups lightly
anchovy fillets and 1 teaspoon each grated crushed barbecue potato chips. Season
garlic and lemon zest over medium heat, with salt.
2 minutes; drizzle over 12 cups hot popcorn.
37. Margarita Melt 6 tablespoons butter
Toss with 4 cups toasted bread cubes and
with 2 tablespoons each lime juice and
⅓ cup grated parmesan. Season with salt.
tequila, 2 teaspoons each sugar and kosher
33. Herb Toss 16 cups hot popcorn with salt, and 1½ teaspoons grated lime zest in a
6 tablespoons melted butter, ¼ cup each skillet over medium heat; drizzle over 12 cups
chopped fresh parsley, chives, tarragon and hot popcorn and toss with 4 cups lightly
chervil, and 2 teaspoons kosher salt. crushed lime-flavored tortilla chips.

40
No.
38. Blue Cheese–Almond Drizzle 45. Maple-Pecan Heat 2 cups sugar,

4 tablespoons melted butter over 16 cups 1 cup maple syrup and ½ cup light corn
hot popcorn; toss with 1 cup each crumbled syrup in a large pot until it reaches 260˚
blue cheese and toasted sliced almonds, on a candy thermometer, about 12 minutes.
and 1 teaspoon kosher salt. Add 3 cups pecans and cook 2 minutes.
Stir in 3 tablespoons butter until melted,
39. Peanut Butter Heat 1 cup honey and then pour over 16 cups hot popcorn;
¾ cup sugar over medium heat, stirring, until toss to coat. Spread on baking sheets
the sugar dissolves, about 5 minutes. Stir in and let cool.
1 cup peanut butter and 1 teaspoon each
vanilla extract and kosher salt until smooth; 46. Sticky Marshmallow Melt 8 cups
pour over 16 cups hot popcorn and 2 cups mini marshmallows and 6 tablespoons
peanuts and toss. Spread on baking sheets butter with ½ cup each sugar and light
and let cool. corn syrup in a large saucepan over medium
heat, stirring; pour over 16 cups hot popcorn.
40. Peanut Butter–Banana Make Peanut Add 4 cups cornflakes and mix well. Season
Butter Popcorn (No. 39), adding 1 cup dried with salt.
banana chips and ½ cup chocolate chips
with the peanuts. 47. Rocky Road Whisk 5 tablespoons
melted butter with 2 teaspoons each
41. Tropical Spread 2 cups sweetened vanilla extract and kosher salt; drizzle over
shredded coconut on a baking sheet and 16 cups hot popcorn. Toss with 2 cups
bake at 350˚ until golden, about 10 minutes. each mini marshmallows, chocolate
Toss with 16 cups hot popcorn, 1½ cups chips and toasted pecans. Spread on
chopped dried pineapple and 3 tablespoons baking sheets and bake at 350˚ until the
each confectioners’ sugar and melted butter. marshmallows and chocolate are slightly
Season with salt. melted, about 2 minutes.
42. Strawberry Pulse 1 cup freeze- 48. S’mores Make Rocky Road Popcorn
dried strawberries and 6 tablespoons (No. 47), replacing the pecans with lightly
confectioners’ sugar in a food processor crushed graham crackers.
until powdery. Drizzle 4 tablespoons melted
butter over 16 cups hot popcorn and sprinkle 49. Cookies and Cream Warm ¼ cup
with the strawberry sugar. Toss with 1 cup sweetened condensed milk in a saucepan
freeze-dried strawberries. over medium heat; drizzle over 12 cups
hot popcorn. Toss with 4 cups lightly
43. Yogurt-Granola Melt 6 tablespoons crushed chocolate sandwich cookies (such
butter with 2 tablespoons each brown sugar as Oreos).
and honey over medium heat, stirring, until
the sugar dissolves, 3 minutes; drizzle over 50. Kettle Corn Mix ½ cup confectioners’
12 cups hot popcorn. Toss with 4 cups sugar, 2 tablespoons granulated sugar and
granola and 2 cups yogurt-covered raisins. 1 teaspoon kosher salt in a small bowl;
Season with salt. set aside. Heat a few popcorn kernels in
¼ cup vegetable oil in a large pot over
44. Cinnamon Sugar Drizzle medium-high heat until one pops. Add ¾ cup
6 tablespoons melted butter over 12 cups popcorn kernels and cover. Cook, shaking
hot popcorn; toss with 4 cups cinnamon the pot occasionally, until the popcorn starts
cereal (such as Cinnamon Toast Crunch), rapidly popping. Crack the lid open and pour
⅓ cup sugar, 2 teaspoons cinnamon and in the sugar mixture. Cover and cook, shaking
1 teaspoon kosher salt. the pot, until the popping subsides.

Two One for
Some desserts are made for each other: Try these fun hybrid treats!
Come up with
a great name for these
hybrids and you could
WIN A $500 GIFT CARD
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CINNAMON APPLE PIE

BUNS
CINNAMON BUN APPLE PIE ACTIVE: 25 min l TOTAL: 1½ hr l SERVES: 6 to 8
1 14.5-ounce box refrigerated pie dough into a tight log. Trim and discard about 1½ inches
All-purpose flour, for dusting from both ends; cut the remaining log crosswise into
2 tablespoons unsalted butter, at room temperature ½-inch-thick pieces. Arrange the pieces cut-side down
½ cup granulated sugar in a snug circle on floured parchment paper. Lightly dust
1⅛ teaspoons ground cinnamon with more flour, then gently roll out into a 10-inch round.
FOOD STYLING: JAMIE KIMM. INSETS, FROM LEFT: JOHNNY MILLER; GETTY IMAGES.
5 assorted apples, such as McIntosh, Granny Smith Slide the parchment onto a baking sheet and refrigerate
and Pink Lady (about 2 pounds) until ready to assemble the pie.
Juice of 1 lemon 3. Peel and thinly slice the apples. Toss with the lemon
1 teaspoon vanilla extract juice, vanilla and the remaining ¼ cup granulated sugar
1 large egg, lightly beaten and ⅛ teaspoon cinnamon in a large bowl. Transfer
⅔ cup confectioners’ sugar to the dough-lined pie plate; invert the cinnamon-roll
2 tablespoons milk, plus more if needed crust on top and peel off the parchment (it’s OK if the
individual rounds separate a bit in the process). Pinch
1. Place a baking sheet in the oven and preheat to 400˚. the crusts together; fold the overhanging dough under
Line a 9-inch pie plate with 1 piece of dough; refrigerate itself and crimp as desired. Brush with the beaten egg.
until ready to assemble. 4. Set the pie on the hot baking sheet in the oven; bake
2. Make the cinnamon-roll crust: Lay the remaining until the crust is golden brown and the filling is bubbling,
piece of dough on a lightly floured surface and spread about 50 minutes. (Tent loosely with foil if the top
the butter evenly on top. Combine ¼ cup granulated browns too quickly.) Transfer to a rack to cool slightly.
sugar and 1 teaspoon cinnamon in a small bowl; sprinkle 5. Whisk the confectioners’ sugar and 2 tablespoons
evenly over the butter, then gently press with your milk in a bowl until smooth. (Add more milk if the glaze
fingers to help the mixture adhere. Roll the pie dough is too thick.) Drizzle over the pie.

Fun
Cooking

Fun
Cooking
LEMON BARS
+ ICE CREAM
LEMON ICE CREAM BARS ACTIVE: 40 min l TOTAL: 4 hr 40 min l MAKES: 9 bars
FOR THE LEMON CURD 1. Make the lemon curd: Combine the egg yolks, granulated sugar and
6 large egg yolks lemon juice in a medium saucepan over medium heat; cook, whisking,
1 cup granulated sugar until the mixture begins to thicken, about 8 minutes. Stir in the
1 cup fresh lemon juice butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until
12 tablespoons (1½ sticks) unsalted butter, thick enough to coat the back of the spoon, about 7 more minutes.
cut into small pieces Strain through a fine-mesh sieve into a medium bowl, pressing the
½ teaspoon grated lemon zest curd through with a rubber spatula. Stir in the lemon zest and salt.
Pinch of salt Fill a large bowl halfway with ice. Set the bowl of curd on the ice and
let cool completely, stirring occasionally. INSETS, FROM LEFT: PAUL SIRISALEE; LARA ROBBY/STUDIO D.
FOR THE BARS 2. Make the bars: Coat an 8-inch-square baking dish with cooking
Cooking spray spray and line with foil, leaving an overhang on 2 sides. Pulse the
2 5-to-6-ounce boxes shortbread cookies cookies in a food processor until finely crushed. Slowly add the
3 tablespoons unsalted butter, melted melted butter and lemon zest and pulse until the mixture starts
½ teaspoon grated lemon zest coming together.
2 pints vanilla ice cream, slightly softened 3. Transfer the crumb mixture to the prepared baking dish and press
Confectioners’ sugar, for dusting firmly into the bottom. Spread the ice cream over the crumb mixture
with a rubber spatula; spread the lemon curd on top. Cover with
plastic wrap and freeze until firm, about 4 hours or up to 2 days.
4. Lift out of the pan using the overhanging foil. Cut into pieces and
dust with confectioners’ sugar.

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HIPPOTA
HIPPOTATOMUS WATERMELOPHANT
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Movie Artwork ©2013 SPAI/CTMG. All Rights Reserved.

WATERMELOPHANT PUNCH TWICE-BAKED HIPPOTATOMUS
ACTIVE TIME: 15 minutes

5 min ut s
ute
ut ACTIVE TIME: minutes
45 minute
t s
TOTAL TIME: minutes
15 min
nute
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hour 45
5 minutes
minut
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YIELD: 9 cups
cups
cu YIELD: 4 serv
servings
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1 ((12
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toasted slivered almonds ds
4 ccups
upss sliced strawberries 3 table
espoons lime juice
tablespoons 2 ta ablesspoons butter
tablespoons 8 ½-in
baby carrots, cut into 16 ½-inch
nch
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“legs”
½ cup
1½ ps pineapple juice
cups ¹/³ cup
cup hhalf-and-half,
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chives, sliced into ¼-inch pie
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slice white cheddar or American n
Shaveve a small slice from one side of the watermelo
watermelon n to create a level surface, ¾ cup p shredded yellow cheddar cheeese
cheese cheese, cut into 4 “t tongues””
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the ved-side down. Cut an 8-inch
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Preheat es with fork. Bake on a baking she
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sheet
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watermelon cooked and flesh is soft, 1 hour. Cool. Halve potatoes lengthwise at an angle (ea
cooked ach
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in a blender in batches (save remaining watermelon n for another use). Then Scoo
half has a tall and a short end). Scoopop insides, leaving ¼-inch border.
borderr. Mash potato
pottato
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strain through a sieve into a large bowl. Stir pineap
pineapple,
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o pepper.
flesh, butter, half-and-half, salt and p Fold
epper. Fo
old in shredded cheese. Stuff half the
watermelon mixture. Cut 2 kidney-bean- shells with the filling. Bake 10 minutes to heat. Meanwhile, poke
shaped ears from each side of the 8-inch holes with skewer in empty shells fo or hippo’s nostrils, eyes,
for
rrind
rin d circle and a tapered trunk from ears and tail. Add currant eyes, almo ond ears and almond
almond
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Place
ssmallll knife. Attach them, along with 2
sma each potato on 4 pieces of carrot. A dd the ch
Add hive
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wat
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PINTEREST.COM/CLOUDY
/ YMOVIIE
PINTEREST.COM/CLOUDYMOVIE PINTEREST.COM/CL
/ LOUDYMOVIE
PINTEREST.COM/CLOUDYMOVIE
FRUIT COCKATIEL CUPCAKES BEEF AND BLACK BEAN TACODILES
ACTIVE TIME: 50 min

minutes
i t s
inutes ACTIVE TIME: 25 minutes
i t
TOTAL TIME: 1 hour
h r 30 miminutes TOTAL TIME: 35 minutes
(includes
(in
(inclu de cooling
nclludes cooli
ol ng tim
time) YIELD: 8 tacos
YIELD: 24 cupcakes es
1 tablespoon vegetable oil 8 flat-bottomed
flat-bottomed taco sshells
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ounces
nces
ce cream cheese, 1 man ngo, peeled, cut in 72
mango, 8 ounces ground beef ¹/³ olives
cup sliced black olivves
room temperature
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smallll slices, 11½ 1 15-ounce can black beans ¹/³ cup sour cream
1 sstick
st ick unsalted butter, cubed, and ¹/³ inch wide ²/³ cup salsa ²/³ cup finely shredded iceberg lettuce e
room temperature 3 bananas,
bana anas, cut in 48 rounds, 2 teaspoons chili powder 1 plum tomato, diced
²/³ cup powdered sugar, sifted ¼ in ch thick
inch Salt 4 ha
alved, for “eyes””
black olive slices, halved,
½ teaspoon vanilla extract 48 sma
smallll raspberries 1 lengthwisse,
avocado, thinly sliced lengthwise, 1 green bell pepper, ccut
ut into 16 “legs”
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Pin salt
Pinch 24 red sseedless grapes, halved crosswise and 4 “tails”
3 drops green food coloring split lengthwise, hinged
24 cupcakes in green liners Heat oil in large skillet over medium-high
medium-h high heat. Add beef; break up with wooden spoon. n.
When browned, 2 to 3 minutes, lowerr heat; stir in beans, ans, ¼ cup salsa
beans salsa, ch
hili powder and
chili
Bea at cream cheese and butter with electric
Beat salt to taste. Cook 2 minutes. Heat taco o shells per packkage
package
mixere until fluffy and smooth. Gradually instructions. Fill shells halfway with beef filling. Top with
with
beatt in powdered sugar, then vanilla extract, olives, salsa, sour cream, lettuce and d tomato. Fan av vocado
avocado
s t and
sal
salt n food coloring. Spread 1 tablespoon shellss, with tips peeking past
slices down the middle of 4 taco shells,
f sting
fro
frosting g on each cupcake. Fan 3 mango the top. Lay 1 taco with no avocado flat on a plate for the
slices on to
sl
sli
slices top
p ffor
or the crest, 2 banana rounds head. Place 2 olive halves on top. Use e avocado scraps for
ttop
op
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p with 2 rasp
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aspberries for the eyes (use pupils. For the body, put an avocado-fi
pupils. avocado--filled taco upright
fro
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frosting glue) and 1 gra
grape
p for the beak. nea the head. Add 4 green pepper legs and 1 tail.
near
PINTEREST.COM/CLOUDYMOVI
IE
PINTEREST.COM/CLOUDYMOVIE PINTEREST.COM/CL
LOUDYMOV
VIE
PINTEREST.COM/CLOUDYMOVIE
FOR MILD www.SonyPictures.com
RUDE HUMOR. Artwork/Marketing/Special Features subject to change.
© 2013 Sony Pictures Animation Inc. All Rights Reserved.
© 2013 Layout and Design Sony Pictures Home Entertainment Inc. All Rights Reserved.
3/31/14
Offer valid 1/28/14 to 3/31/14

Fun
Cooking
DOUGHNUTS
+ TIRAMISU
DOUGHNUT TIRAMISU ACTIVE: 30 min l TOTAL: 4½ hr l SERVES: 10 to 12
1 16-ounce container mascarpone cheese 2. Combine the heavy cream and ¼ cup confectioners’ sugar in a separate
¾ cup plus 1 tablespoon confectioners’ sugar bowl; beat on medium-high speed until stiff peaks form. Fold the whipped
3 tablespoons coffee liqueur cream into the mascarpone mixture in 3 additions; set aside.
½ teaspoon vanilla extract 3. Combine the espresso and the remaining 1 tablespoon confectioners’
1 cup cold heavy cream sugar in a shallow bowl. One at a time, dip 12 doughnut halves in the
1½ cups brewed espresso or strong coffee espresso mixture and arrange in a single layer in a 9-by-13-inch baking
12 cake doughnuts, halved horizontally dish, breaking the doughnuts as necessary to cover the bottom of the dish.
Cocoa powder, for dusting 4. Spread one-third of the mascarpone mixture over the doughnuts.
Dip the remaining 12 doughnut halves in the espresso mixture and
1. Combine the mascarpone, ½ cup confectioners’ sugar, the arrange on top. Spread the remaining mascarpone mixture on top.
coffee liqueur and vanilla in a large bowl and beat with a mixer on Cover with plastic wrap and refrigerate at least 4 hours or overnight.
medium speed until creamy, about 1 minute (do not overmix). Cut into pieces and dust with cocoa powder.
INSETS: GETTY IMAGES.

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Light!Weeknight
Cookıng Start the year right with
healthful dinners and sides
from Food Network Kitchens.
PHOTOGRAPHS BY JUSTIN WALKER
FOOD STYLING: JAMIE KIMM; PROP STYLING: MARINA MALCHIN.
Every
recipe in this
section has fewer
than 500 calories,
including this
cheesy pasta with
butternut squash
on page 76.

Weeknight
Cooking
440
CALORIES
468
CALORIES
CITRUS-GLAZED PORK WITH FARRO KALE-TURKEY RICE BOWL

ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4 ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
2 tablespoons extra-virgin olive oil 1 bunch cilantro, tough stems removed

1 red onion, chopped 1 jalapeño pepper, halved (remove seeds for less heat)
1 cup farro 3 tablespoons sliced almonds
Kosher salt and freshly ground pepper Kosher salt
6 ounces Brussels sprouts, trimmed and thinly sliced 1 tablespoon vegetable oil
Juice of 1 lime 1 pound 93% lean ground turkey
2 oranges, halved (1½ juiced, ½ cut into 4 wedges) 1 onion, finely chopped
2 tablespoons honey 2 cloves garlic, finely chopped
1 1-pound pork tenderloin 1 teaspoon ground cumin
2 teaspoons ground cumin ½ pound red-skinned potatoes, cut into ½-inch pieces
2 teaspoons paprika 1 5-ounce package chopped kale (about 6 cups packed)
Pomegranate seeds, for topping (optional) 2½ cups cooked white or brown rice
1. Preheat the oven to 375˚. Heat 1 tablespoon olive oil in a large 1. Puree all but 3 tablespoons cilantro with ½ cup water, the
saucepan over medium-high heat. Add the red onion; cook, stirring, jalapeño, almonds and ¼ teaspoon salt in a blender until smooth.
until golden, 5 minutes. Add the farro, 2½ cups water, ½ teaspoon salt, 2. Heat the vegetable oil in a large pot or Dutch oven over
and pepper to taste and bring to a boil. Reduce the heat to medium; medium-high heat. Add the turkey and ½ teaspoon salt; cook,
simmer until the farro is just tender, 25 minutes. Stir in the Brussels stirring and breaking up the meat with a wooden spoon, until
sprouts and cook until tender, 5 minutes. Season with salt and pepper. browned, about 4 minutes.
2. Mix the lime and orange juices with the honey. Season the pork with 3. Add the onion, garlic and cumin and cook, stirring occasionally,
the cumin, paprika, ½ teaspoon salt and ¼ teaspoon pepper. Heat the until softened, about 6 minutes. Stir in 1½ cups water, the pureed
remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over cilantro mixture, the potatoes and kale. Cover and bring to a boil,
medium-high heat. Add the pork and oranges; cook, turning the pork, then uncover and reduce the heat to medium. Simmer, stirring
until browned, 5 minutes. Flip the orange wedges; add the juice mixture. occasionally, until the potatoes are tender, about 15 minutes. Season
3. Transfer the skillet to the oven; bake until a thermometer inserted with salt and serve over the rice. Top with the reserved cilantro.
into the pork registers 145˚, about 15 minutes. Let rest 5 minutes, then Per serving: Calories 440; Fat 14 g (Saturated 3 g); Cholesterol 65 mg;
slice and drizzle with the pan juices. Serve with the oranges and farro; Sodium 248 mg; Carbohydrate 51 g; Fiber 5 g; Protein 30 g
top with pomegranate seeds.
Per serving: Calories 468; Fat 12 g (Saturated 2 g); Cholesterol 63 mg;
Sodium 549 mg; Carbohydrate 57 g; Fiber 7 g; Protein 32 g

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Weeknight
Cooking 499
CALORIES
481
CALORIES
FALAFEL BURGERS PENNE WITH BUTTERNUT SQUASH

2 14.5-ounce cans chickpeas, drained and rinsed Kosher salt

2 cloves garlic, finely grated 12 ounces whole-wheat or multigrain penne
4 scallions (white and light green parts only), chopped 2 tablespoons extra-virgin olive oil
½ cup chopped fresh cilantro 2 cups diced peeled butternut squash (about 8 ounces)
⅓ cup pickled cherry or jalapeño peppers, chopped, Freshly ground pepper
plus 2 tablespoons brine from the jar 12 ounces cremini mushrooms, trimmed and sliced
¾ cup panko breadcrumbs 4 cloves garlic, minced
1 teaspoon ground cumin 1 medium shallot or ½ small red onion, minced
3 tablespoons vegetable oil ¼ to ½ teaspoon red pepper flakes
¾ cup plain 2% Greek yogurt 1 cup grated parmesan cheese (about 2 ounces)
Kosher salt 3 tablespoons fresh oregano
1 6-ounce bag mixed salad greens
2 tomatoes (1 chopped, 1 sliced) 1. Bring a large pot of salted water to a boil. Add the pasta and cook
4 whole-wheat sandwich thins, lightly toasted as the label directs; reserve 1 cup cooking water, then drain.
2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet
1. Pulse the chickpeas, garlic, half each of the scallions, cilantro over medium-high heat. Add the squash, ¼ teaspoon salt and a few
and pickled peppers, the panko and cumin in a food processor until grinds of pepper. Cook, stirring occasionally, until golden and tender,
smooth, about 3 minutes. Form into 4 thin 3-inch patties. about 5 minutes. Transfer to a plate and set aside.
2. Heat the vegetable oil in a large nonstick skillet over medium- 3. Add the remaining 1 tablespoon olive oil, the mushrooms,
high heat. Add the patties and cook until a golden crust forms, ¼ teaspoon salt and a few grinds of pepper to the skillet. Cook,
3 to 4 minutes per side. stirring occasionally, until lightly browned, about 5 minutes. Add the
3. Meanwhile, whisk the yogurt with the pickled pepper brine in a garlic, shallot and red pepper flakes. Cook, stirring, until the shallot
medium bowl and season with salt. Toss the salad greens, chopped softens, about 2 minutes.
tomato and the remaining scallions and cilantro with half of the 4. Add the pasta, squash and ½ cup of the reserved pasta
yogurt dressing in a large bowl. cooking water to the skillet. Cook, stirring, until heated through,
4. Put the falafel patties on the sandwich thins; top with the sliced 1 to 2 minutes. Stir in ½ cup parmesan, then stir in enough of the
tomato and the remaining yogurt dressing and pickled peppers. remaining cooking water to loosen. Stir in the oregano and season
Serve with the salad. with salt and pepper. Top with the remaining ½ cup parmesan.
Per serving: Calories 481; Fat 15 g (Saturated 2 g); Cholesterol 3 mg; Per serving: Calories 499; Fat 14 g (Saturated 4 g); Cholesterol 18 mg;
Sodium 453 mg; Carbohydrate 66 g; Fiber 13 g; Protein 21 g Sodium 330 mg; Carbohydrate 77 g; Fiber 9 g; Protein 17 g

Pesto Parmesan
Potato Stackers
Just 93 calories per serving,
fresh, gluten free
Just because it
looks sinful
doesn’t mean it is.
Discover potato side dishes that go with your healthy lifestyle
and take 30 minutes or less. potatogoodness.com
© 2014 United States Potato Board. All rights reserved.
Weeknight
Cooking
CHICKEN WITH WARM POTATO SALAD MEATBALL-TORTELLINI SOUP

1 pound baby Yukon gold potatoes, halved 8 ounces ground beef chuck
Kosher salt ¼ cup grated parmesan cheese, plus more for topping
4 ounces green beans, trimmed and cut into pieces ¼ cup chopped fresh parsley
1 3-ounce jar roasted red peppers, drained and chopped 1 large egg, lightly beaten
1 tablespoon red wine vinegar 1 clove garlic, grated
3 scallions (white and light green parts only), thinly sliced Kosher salt and freshly ground pepper COVER
3 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil RECIPE!
Freshly ground pepper 2 carrots, diced
1¼ pounds thin-cut skinless, boneless chicken breasts 2 stalks celery, diced
Juice of 1 lemon 1 quart low-sodium chicken broth
3 cups baby arugula (about 2 ounces) 1 9-ounce package refrigerated cheese tortellini
2 ounces goat cheese, crumbled 4 cups loosely packed baby spinach (about 3 ounces)
1. Put the potatoes in a medium saucepan and cover with cold water; 1. Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic,
season with salt. Bring to a boil, then reduce the heat to medium and ½ teaspoon salt, and pepper to taste in a medium bowl; mix with
simmer until almost tender, about 12 minutes. Add the green beans your hands until just combined. Form into 1-inch meatballs; set aside.
and continue cooking until the beans and potatoes are tender, about 2. Heat the olive oil in a pot or Dutch oven over medium-high heat.
3 more minutes. Drain and transfer to a large bowl. Gently stir in the Add the meatballs and cook, turning, until golden, 3 to 4 minutes;
roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and remove to a plate. Add the carrots and celery to the pot; cook,
salt and pepper to taste; set aside. stirring, until just softened, about 5 minutes. Add the broth and 3 cups
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. water; bring to a boil. Return the meatballs to the pot along with the
Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons parsley and ½ teaspoon salt. Simmer until
remaining 1 tablespoon olive oil, then the chicken and cook until the meatballs are just cooked through, about 2 minutes.
golden brown, 2 to 3 minutes per side. Remove from the heat and 3. Add the tortellini and cook until they float to the top, about
drizzle with the lemon juice. 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute.
3. Add the arugula to the potato salad and toss; top with the Season with salt and pepper. Top with more parmesan.
goat cheese and serve with the chicken. Per serving: Calories 474; Fat 23 g (Saturated 8 g); Cholesterol 147 mg;
Per serving: Calories 425; Fat 15 g (Saturated 4 g); Cholesterol 89 mg; Sodium 1,065 mg; Carbohydrate 37 g; Fiber 4 g; Protein 27 g
425
CALORIES
474
CALORIES

Eggs now have even more Vitamin D,
naturally. Nothing artificial. And they’re
a good source of high-quality protein too.
/IncredibleEdibleEgg
According to the USDA Nutrient Database for Standard Reference, the average amount of vitamin D in one large egg is 41 IU, up from 25 IU. Brought to you by America’s egg farmers.
Weeknight
Cooking 457
CALORIES
402
CALORIES
GREEN TEA SALMON WITH QUINOA CAJUN PORK CHOPS WITH KALE
1 cup quinoa, well rinsed and drained 2 tablespoons extra-virgin olive oil
1 to 2 teaspoons Sriracha (Asian chile sauce) 3 tablespoons chili powder
1 green or black tea bag 1 tablespoon jalapeño hot sauce
1 tablespoon low-sodium soy sauce 2 pounds thin-cut bone-in pork chops (about 6 chops)
½ teaspoon grated peeled ginger Kosher salt
3 scallions, chopped (white and green parts separated) 4 stalks celery, chopped
4 4-ounce skinless center-cut salmon fillets 1 large white onion, chopped
4 cups broccoli florets, cut into 1-inch pieces 3 cloves garlic, chopped
1 cup frozen shelled edamame 2 cups low-sodium chicken broth
Kosher salt 1 14.5-ounce can no-salt-added diced tomatoes
¼ cup chopped fresh cilantro 1 15-ounce can no-salt-added white beans, drained and rinsed
2 tablespoons pepitas (hulled pumpkin seeds) 1 5-ounce package chopped kale (about 6 cups packed)
1. Place the quinoa in a medium saucepan over medium-high heat and 1. Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder
cook, stirring, until dry, about 3 minutes. Add 1½ cups water and the and hot sauce in a bowl. Season the pork chops with ½ teaspoon salt.
Sriracha and bring to a boil. Reduce the heat to low, cover and simmer Pierce the chops all over with a fork and rub with the spice mixture on
until the water is absorbed, about 12 minutes. Remove from the heat. both sides; place on a rack set over a baking sheet. Set aside.
2. Bring 1½ cups water, the tea bag, soy sauce, ginger and scallion 2. Heat the remaining 1 tablespoon olive oil in a Dutch oven or
whites to a gentle simmer in a medium skillet over medium heat. large pot over medium-high heat. Add the celery, onion, garlic and
Add the salmon and cook until just opaque, 3 to 4 minutes per side. the remaining 2 tablespoons chili powder. Cook, stirring, until the
Transfer the salmon to a plate using a slotted spatula; discard the vegetables are translucent, about 8 minutes.
tea bag. 3. Add the chicken broth and tomatoes to the pot. Cook, stirring
3. Add the broccoli and edamame to the remaining liquid in the occasionally, until reduced by about one-third, about 7 minutes.
skillet; season with salt. Cover and cook, stirring occasionally, until Add the beans and kale; toss to coat. Reduce the heat to medium,
crisp-tender, about 5 minutes; drain. cover and cook until the kale is tender, about 7 minutes. (Add up to
4. Add the cilantro to the quinoa. Serve topped with the salmon, ½ cup water if the mixture looks dry.) Season with salt.
broccoli and edamame. Sprinkle with the scallion greens and pepitas. 4. Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil
until cooked through, 2 more minutes. Serve with the kale and beans.
Sodium 425 mg; Carbohydrate 40 g; Fiber 7 g; Protein 38 g Per serving: Calories 457; Fat 22 g (Saturated 6 g); Cholesterol 94 mg;

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Weeknight
Cooking 499
CALORIES
473
CALORIES
SWISS CHARD–SALAMI FRITTATA BARBECUE CHICKEN

ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4 WITH MAC AND CHEESE
2 russet potatoes, peeled, halved lengthwise and thinly sliced
Kosher salt 3 cups chopped cauliflower florets (about 8 ounces)
3 tablespoons extra-virgin olive oil 1 cup low-fat milk
1 onion, thinly sliced 1½ cups shredded reduced-fat cheddar cheese
1 bunch Swiss chard, stems removed, leaves thinly sliced 1 tablespoon grated parmesan cheese Kids’
2 large eggs plus 10 egg whites, lightly beaten 1 small plum tomato, halved MEAL
Freshly ground pepper 2 tablespoons barbecue sauce
1 ounce thinly sliced soppressata or other salami, halved 4 skinless, boneless chicken thighs (about 1 pound)
1 small whole-wheat baguette (about 8 inches), split Kosher salt
3 ounces provolone cheese, shredded (about ¾ cup) 6 ounces elbow macaroni (about 1¾ cups)
2 tablespoons chopped fresh parsley
1. Preheat the broiler. Bring the cauliflower and milk to a boil in a large
1. Preheat the oven to 400˚. Place the potatoes in a pot, cover with cold saucepan. Reduce the heat to medium, cover and simmer, stirring
water and season with salt. Bring to a boil; reduce the heat to medium occasionally, until tender, about 8 minutes. Transfer to a blender
and simmer until just tender, about 10 minutes. Drain and set aside. and puree until smooth; return to the saucepan and stir in 1¼ cups
2. Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet cheddar and the parmesan.
over medium-high heat. Add the onion; cook, stirring occasionally, until 2. Meanwhile, grate the tomato into a bowl and stir in the barbecue
soft, 7 minutes. Add 1 more tablespoon oil, the chard and ¼ teaspoon sauce. Season the chicken with ¼ teaspoon salt; set on a baking sheet
salt. Cook, stirring occasionally, until the chard is tender and any liquid and broil until golden, about 7 minutes. Flip the chicken, brush with
has evaporated, 5 minutes; transfer to a large bowl and gently stir in the barbecue sauce mixture and continue broiling, basting with the
the potatoes, eggs, ¼ teaspoon salt, and pepper to taste. pan juices occasionally, until cooked through, 6 to 7 more minutes.
3. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil 3. Meanwhile, bring a medium saucepan of lightly salted water to
in the skillet over medium heat. Pour in the egg mixture and top a boil. Add the pasta and cook as the label directs; reserve ½ cup
with the soppressata. Cook until the edges start to set, 3 minutes. cooking water, then drain. Add the pasta to the cauliflower mixture
Transfer to the oven and bake until golden and set, about 12 minutes. along with a splash of the reserved cooking water. Cook over low
4. Place the bread on a parchment-lined baking sheet; top with the heat, stirring, until the pasta is coated. Top the mac and cheese with
cheese and parsley. Bake until the cheese is bubbling, 5 minutes. the remaining ¼ cup cheddar; serve with the chicken.
Serve with the frittata.
Per serving: Calories 473; Fat 23 g (Saturated 7 g); Cholesterol 129 mg; Sodium 701 mg; Carbohydrate 41 g; Fiber 3 g; Protein 42 g
Sodium 1,072 mg; Carbohydrate 42 g; Fiber 6 g; Protein 26 g

“If you come to a fork in the road,
use it to eat Chicken Taco Casserole.” TM
The Wisest Kid in the Whole World
CHICKEN TACO CASSEROLE
PREP: 15 MIN. BAKE: 40 MIN. MAKES: 8 SERVINGS
What You’ll Need How to Make It

4 cups shredded cooked chicken 1. Heat oven to 350ºF. Lightly grease a 13x9x2-in. baking dish.
2 cans (10 3/4 oz. each) Campbell’s® Condensed Cream Stir the chicken, soup, sour cream, tomatoes and green
of Chicken Soup (Regular or 98% Fat Free) chiles, beans and seasoning mix in large bowl.
1 cup light sour cream 2. Layer half the chicken mixture, 3 cups tortilla chips and
1 can (10 oz.) diced tomatoes and green half the cheese in baking dish. Layer with remaining
chiles, undrained chicken mixture and tortilla chips. Cover the baking dish.
1 can (about 15 oz.) black beans, rinsed and drained 3. Bake for 30 minutes. Uncover the baking dish. Sprinkle
1 envelope (about 1 oz.) reduced-sodium taco with the remaining cheese.
seasoning mix
4. Bake, uncovered, for 10 minutes or until hot and bubbling
5 cups coarsely crushed tortilla chips
2 cups shredded cheddar cheese (about 8 oz.) and the cheese is melted. Sprinkle with the chopped
Chopped tomato, sliced green onion and tomato, green onion and cilantro before serving, if desired.
chopped fresh cilantro leaves (optional) CampbellsKitchen.com
M’m! M’m! Good!®

© 2013 CSC Brands LP
Weeknight
Cooking
TURKEY SAUSAGE AND PEPPERS CHICKEN AND CHEESE POUTINE

1¼ pounds lean Italian turkey sausage Cooking spray

2 tablespoons extra-virgin olive oil 2 large egg whites
3 assorted bell peppers, thinly sliced 2 teaspoons paprika
1 bulb fennel, trimmed and chopped Kosher salt and freshly ground pepper
1 large onion, cut into wedges 2 pounds large Yukon gold potatoes, cut into ¼-inch-thick fries
Kosher salt 1 bunch scallions, chopped
3 cloves garlic, minced 3 cups low-sodium chicken broth
1 teaspoon chopped fresh rosemary ¼ cup all-purpose flour
½ teaspoon red pepper flakes 1 tablespoon Worcestershire sauce
½ teaspoon fennel seeds (optional) 1½ cups shredded rotisserie chicken (skin removed)
1 15-ounce can no-salt-added diced tomatoes ¾ cup frozen peas
12 basil leaves, chopped, plus more for topping 4 ounces part-skim mozzarella cheese, diced
1. Preheat the broiler. Pierce the sausages all over with a fork, arrange 1. Preheat the oven to 425˚. Coat 2 baking sheets with cooking spray.
on a baking sheet and broil, turning halfway through, until golden Whisk the egg whites, paprika and ½ teaspoon each salt and pepper in
brown, about 8 minutes (they will not be fully cooked). Transfer to a a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off,
cutting board and cut in half on the diagonal. then spread out on the baking sheets. Mist with cooking spray and bake,
2. Meanwhile, heat the olive oil in a large skillet over medium-high flipping halfway through, until golden and crisp, 20 to 30 minutes.
heat. Add the bell peppers, fennel and onion and cook, stirring, until 2. Meanwhile, coat a large nonstick skillet with cooking spray. Add
they soften slightly, 3 minutes. Add ½ teaspoon salt, the garlic, half of the scallions; cook over medium heat, stirring, until softened,
rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 to 2 minutes. Add ½ cup chicken broth. Whisk in the flour until
1 more minute. smooth, then gradually whisk in the remaining 2½ cups broth and the
3. Stir in ½ cup water, the tomatoes and basil. Reduce the heat to Worcestershire sauce. Simmer, whisking occasionally, until thickened,
medium; cover and cook until the vegetables are tender, 5 minutes. 6 to 8 minutes. Stir in the chicken and peas and warm through, about
Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a 3 minutes. (Add up to 1 cup water if the gravy is too thick.)
splash of water if the sauce gets too thick.) Top with more basil. 3. Scatter the mozzarella evenly over the chicken mixture. Layer the
fries and chicken mixture in bowls; top with the remaining scallions.
Sodium 1,224 mg; Carbohydrate 21 g; Fiber 5 g; Protein 27 g Per serving: Calories 485; Fat 16 g (Saturated 6 g); Cholesterol 119 mg;
388
CALORIES
485
CALORIES

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Weeknight
Cooking
493
CALORIES
490
CALORIES
RIGATONI WITH SPICY SHRIMP JAPANESE BEEF CURRY

Kosher salt 4 tablespoons unsalted butter

12 ounces mezzi rigatoni (or other short pasta) 1 large turnip, peeled and cut into small cubes
1 tablespoon extra-virgin olive oil 2 Yukon gold potatoes (about 12 ounces), cut into small cubes
1 pound large shrimp, peeled and deveined 1 red onion, chopped
½ teaspoon red pepper flakes Kosher salt
1 medium shallot or ½ small red onion, minced 3 tablespoons all-purpose flour
¼ cup white wine or low-sodium chicken broth 2 tablespoons curry powder
1 15-ounce can no-salt-added diced tomatoes 2 cups low-sodium chicken broth
½ cup torn fresh basil 1 cup frozen peas and carrots
2 tablespoons heavy cream 1 teaspoon sugar
Freshly ground pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook 1 12-ounce flank steak
as the label directs. Reserve 1 cup cooking water, then drain. Cooked white or brown rice, for serving (optional)
2. Meanwhile, heat the olive oil in a large nonstick skillet over
medium-high heat. Add the shrimp in a single layer and season with 1. Melt 1 tablespoon butter in a large pot over medium-high heat. Add
¼ teaspoon red pepper flakes and a pinch of salt. Cook until just pink, the turnip, potatoes, all but 2 tablespoons of the chopped red onion
about 2 minutes, then flip and cook until no longer translucent, and a pinch of salt. Cook, stirring occasionally, until the vegetables are
1 to 2 more minutes. Transfer to a plate. slightly softened, about 3 minutes; remove to a plate.
3. Add the shallot to the skillet and cook, stirring with a wooden 2. Melt 2 tablespoons butter in the pot. Sprinkle in the flour and curry
spoon, until translucent, about 2 minutes. Add the wine and cook, powder; cook, stirring, 1 minute. Gradually whisk in the broth until
scraping up any browned bits, until slightly reduced, about 1 minute. smooth. Return the potato mixture to the pot; add the peas and
Add the tomatoes, half of the basil, the remaining ¼ teaspoon red carrots and the sugar. Bring to a boil, then reduce the heat to medium.
pepper flakes and ¼ teaspoon salt; cook until slightly thickened, Cover and simmer 10 minutes; uncover and simmer 5 more minutes.
about 5 minutes. Stir in the heavy cream and cook 1 more minute. Season with salt and pepper.
4. Return the shrimp and any collected juices to the skillet. Stir in the 3. Season the steak with salt and pepper. Melt the remaining
pasta; add enough of the reserved pasta cooking water to loosen 1 tablespoon butter in a nonstick skillet over medium-high heat. Add the
the sauce. Season with salt. Top with the remaining basil. steak; cook 4 minutes per side. Let rest 5 minutes, then slice against
the grain. Serve with the curry and rice. Top with the reserved red onion.
Sodium 481 mg; Carbohydrate 68 g; Fiber 4 g; Protein 31 g Per serving: Calories 493; Fat 19 g (Saturated 10 g); Cholesterol 75 mg;

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F O OD N E T WOR K M AGA Z I N E
GARDEN CHEF SERIES

AT THE
FOOD NETWORK MAGAZINE was proud to partner once

again with the Chicago Botanic Garden to sponsor its annual
Garden Chef Series. Each weekend during the summer of
2013, noted Chicago area chefs held cooking demonstrations
featuring farm-fresh ingredients. Thousands of guests
attended the events that were held in a beautiful open-air
kitchen. Following the demonstration, guests sampled the
prepared dish and received a gift bag with sponsor samples.
S P O NS O R E D BY
Weeknight
Cooking
Easy Sides
TEXAS BLACK-EYED PEAS ROOT VEGETABLE FRIES

Cook 3 slices chopped thick-cut bacon in a skillet over medium-high Cut 1 pound each carrots and parsnips into fries (cut around
heat. Add 1 cup sliced celery, 4 chopped scallions, ¾ teaspoon the parsnips’ cores); toss with 1 tablespoon vegetable oil and
chili powder and ½ teaspoon kosher salt. Cook, stirring, 4 minutes. 1 teaspoon each lemon-pepper seasoning and kosher salt. Toss
Add a 1-pound package frozen black-eyed peas and ¾ cup water. with 2 beaten egg whites, then coat in ½ cup panko breadcrumbs.
Reduce the heat to medium and warm through, 5 minutes. Top with Spread out on 2 baking sheets. Bake at 400˚, stirring once, until crisp,
chopped parsley. about 35 minutes.
BROCCOLI WITH WALNUT ROMESCO SAUCE WINTER BREAD SALAD

Sauté 2 garlic cloves in ¼ cup olive oil over medium heat, Toss 5 cups torn stale bread with 2 tablespoons olive oil on a baking
3 minutes. Puree with one 3-ounce jar roasted red peppers sheet. Bake at 450˚, 5 minutes. Toss 2 cups cherry tomatoes, 3 garlic
(drained), ½ cup walnuts, 2 tablespoons water, 1 tablespoon each cloves, 2 halved, seeded Italian frying peppers and 2 tablespoons
tomato paste and sherry vinegar, 2 teaspoons smoked paprika, olive oil on another baking sheet. Bake 7 minutes; chop. Toss with the
½ teaspoon kosher salt and ¼ teaspoon ancho chile powder. bread, ½ cup each chopped basil and grated parmesan, ¼ cup chopped
Serve with steamed broccoli. olives, 2 tablespoons balsamic vinegar, and salt and pepper to taste.

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Weeknight
Cooking
Hot Tips
for healthy cooking from
Food Network Kitchens’ Katherine Alford:
Cook with tea.

To add flavor without extra calories, turn to your
favorite tea: Steep a bag in water and use that for
boiling vegetables, cooking grains or poaching
chicken and fish (we made green tea salmon on
page 80). Try other kinds of tea, too, such as black,
mint, chai, chamomile or spice. Just don’t steep the
tea bag for too long; the flavor can become bitter.
Make a lighter cheese sauce.

To create the trimmed-down mac and cheese on
page 84, we skipped the usual butter-flour roux
and used pureed cooked cauliflower as a thickener.
The cauliflower doesn’t alter the flavor—it just adds
s
creaminess without the fat. It’s a great way to sneakk
in fiber and vitamins, too. Try the cheese sauce
from this recipe on top of veggies or other sides.
Bursting with Yummy

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c
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of fruit.* A delicious blend fflank because you don’t have to marinate them if
y
you’re short on time. The key to keeping lean steak
from pears and strawberries that ttender: Cook it to
o medium rare and thinly slice it
kids will love. a
against the grain..
TEA BAG: ALAMY. STEAK: JUSTIN WALKER; FOOD STYLING: JAMIE KIMM.
Fake your fries .

Baked fries can taste almost as good as the real
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whites whisked with herbs or spices before baking.
Spread on a baking sheet coated with cooking
spray and coat with more cooking spray, then
bake at 425˚ until golden. The egg whites dry out
in the oven and make the fries extra crisp—
without excess oil.
*1 serving = ½ cup. Concentrated equivalent to

¾ cup fruit per USDA Equivalency Database.
© 2013 Del Monte Corporation. All Rights Reserved. 94 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2014
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PIZZA
Ellie Krieger’s pizzas suit any
New Year’s diet: They’re all good for you!
PHOTOGRAPHS BY CON POULOS
Night!
Weeknight
Cooking
TRICOLOR SALAD PIZZAS

ACTIVE: 15 min l TOTAL: 30 min l MAKES: 4 pizzas
Cooking spray
1 ounce parmesan cheese (⅓ cup grated)
2 ounces part-skim mozzarella cheese
¾ pound store-bought whole-wheat
pizza dough, at room temperature
1 tablespoon cornmeal
1 cup part-skim ricotta cheese
Freshly ground pepper
1 small head radicchio
2 heads endive
1 cup grape tomatoes
4 cups baby arugula
1 tablespoon balsamic vinegar
1. Preheat the oven to 475˚. Spray 2 baking

sheets with cooking spray. Finely grate the
parmesan and thinly slice the mozzarella.
2. Cut the pizza dough into 4 pieces. Sprinkle
a work surface with the cornmeal and use a
rolling pin and/or your hands to stretch
each piece of dough into a rectangle about
5 by 11 inches; place 2 rectangles on each
baking sheet.
3. Brush the dough with 1 tablespoon of
the olive oil, then distribute 4 tablespoon-size
dollops of the ricotta onto each rectangle.
Scatter with the mozzarella slices, then
sprinkle evenly with the grated parmesan
and ¼ teaspoon pepper.
4. Bake until the cheese is melted and the
dough is browned, about 12 minutes.
5. While the pizzas are cooking, thinly slice the
radicchio and endive and halve the tomatoes.
Toss in a large bowl with the arugula, the
remaining 2 tablespoons olive oil and the
balsamic vinegar. Top each pizza with about
1½ cups salad. Serve immediately.
Per serving (1 pizza): Calories 480; Fat 23 g
(Saturated 8 g); Cholesterol 30 mg; Sodium 750 mg;
Carbohydrate 47 g; Fiber 7 g; Protein 22 g
FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: PAIGE HICKS.
“Cool, crisp salad atop

cheesy hot pizza…it’s
the ultimate balance.”

Weeknight
Cooking
BUTTERNUT SQUASH AND GORGONZOLA PIZZA

⅓ cup cubed, peeled butternut squash 1. Preheat the oven to 475˚. Thinly slice each cube of butternut squash and toss in a small
(about 2½ ounces) bowl with the olive oil. Thinly slice the onion and sage.
1 tablespoon olive oil 2. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to
¼ small red onion stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place
5 large sage leaves the dough onto it.
1 tablespoon cornmeal 3. Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border
¾ pound store-bought whole-wheat for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.
pizza dough, at room temperature 4. Bake until the cheese is melted, the squash is softened and the crust is almost browned,
Cooking spray about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted,
4 ounces gorgonzola cheese an additional 2 minutes. Slice the pizza into 8 wedges.
(⅔ cup crumbled)
Per serving (2 slices): Calories 390; Fat 19 g (Saturated 8 g); Cholesterol 25 mg; Sodium 860 mg;
¼ cup walnut pieces Carbohydrate 42 g; Fiber 6 g; Protein 14 g

The Thck & Crmy Tste U Lv
We cut a little, but left what matters.

Enjoy the thick and creamy light dressing
that could only come from Hidden Valley.
For light ideas, visit Hiddenvalley.com/light
Weeknight
Cooking
“Even my broccoli-hating
BROCCOLI PESTO PIZZA
ACTIVE: 15 min l TOTAL: 30 min l SERVES: 4 friend loves this!”
2 cups cooked chopped broccoli
(frozen is fine)
1½ ounces parmesan cheese (½ cup grated)
1 cup lightly packed fresh basil leaves
Salt and freshly ground pepper
3 tablespoons plus 2 teaspoons
extra-virgin olive oil
1 tablespoon cornmeal
¾ pound store-bought whole-wheat
pizza dough, at room temperature
Cooking spray
3 ounces soft goat cheese (chèvre)
1 large tomato
¼ teaspoon red pepper flakes
1. Preheat the oven to 475˚. If using frozen

broccoli, thaw it according to the directions
on the package.
2. Finely grate the parmesan, then place
RECIPES FROM WEEKNIGHT WONDERS: DELICIOUS, HEALTHY DINNERS IN 30 MINUTES OR LESS. COPYRIGHT © 2013 BY ELLIE KRIEGER. BY ARRANGEMENT WITH HOUGHTON MIFFLIN HARCOURT.
⅓ cup into the bowl of a food processor along
with the broccoli, ⅔ cup basil, ¼ teaspoon salt
and ¼ teaspoon pepper. While the processor
is running, drizzle in 3 tablespoons olive oil.
Process until smooth, scraping down the sides
of the bowl as needed.
3. Sprinkle a work surface with the cornmeal
and use a rolling pin and/or your hands to
stretch the dough into a 12-inch circle. Spray
the baking sheet with cooking spray and
place the dough onto it. Spread the broccoli
pesto over the dough, leaving a border for the
crust. Scatter the goat cheese over the top
of the pesto, then thinly slice the tomato and
arrange the slices on top.
4. Bake until the cheese and tomatoes are
softened and the crust is golden brown,
12 to 14 minutes.
5. Garnish the pizza with the remaining
parmesan, the remaining ⅓ cup basil and the
red pepper flakes. Drizzle with the remaining
2 teaspoons olive oil and slice the pizza into
8 wedges.
Per serving (2 slices): Calories 460; Fat 24 g
(Saturated 7 g); Cholesterol 20 mg; Sodium 890 mg;
Carbohydrate 45 g; Fiber 7 g; Protein 17 g
Find these recipes

and more in Ellie’s
new book, Weeknight
Wonders: Delicious,
Healthy Dinners in
30 Minutes or Less
($30, Houghton
Mifflin Harcourt).

©2014 P&G
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Weekend
Cooking
Serve seafood stew on a cold night.
Then, make bagels from scratch and
plan dinner for your valentine.
PHOTOGRAPH BY CON POULOS
Bouillabaisse sounds
fancy, but it’s an
easy main course.
See page 113.

ADVERTISEMENT
Weekend
Cooking
It’s a
DATE
Kelsey Nixon makes
a surprisingly easy
dinner for two.
Cooking Channel star Kelsey Nixon

learned the hard way that Valentine’s
Day dinners can get out of hand.
For the first one with her now-
husband, Robby, she cooked beef
Wellington and a soufflé for half
the day. “By the time we sat down,
I just about burst into tears,” she
FOOD PHOTOS: ANNA WILLIAMS; FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: PAMELA DUNCAN SILVER.
says. They were college sweethearts

at the time—they met at Brigham
Young University in Utah. But now
that they’ve been married for five
years, they are happy to celebrate
with a simple meal in their Brooklyn
apartment: steak and potatoes.
“It’s my kind of cooking,” she says,
PORTRAIT: MORGAN & OWENS; HAIR AND MAKEUP: DAHLIA WARNER.
“and Robby loves eating that way.”

They wouldn’t have time for a
big production, anyway: The
Kelsey’s Essentials host is promoting
her new cookbook, Kitchen
Confidence, and Robby has a
demanding job in advertising. Plus,
they have an 18-month-old son,
Oliver, which pretty much eliminates
the possibility of an over-the-top
meal. She says, “When there are cloth
napkins on the table instead of paper,
Robby knows I’m making an effort.”

PAN-SEARED SPANISH STEAKS ACTIVE: 25 min l TOTAL: 25 min l SERVES: 2 to 4
2 bone-in rib-eye steaks (about 1. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes.
1 inch thick, 1 pound each), Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side
at room temperature of the steaks with canola oil and sprinkle generously with salt and pepper.
Canola oil 2. Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust
Kosher salt and cracked black pepper on the steaks) and add the steaks. Do not crowd them; if you cannot leave room
2 shallots, thinly sliced between the steaks, use 2 skillets. Without moving them, cook the steaks
1 clove garlic, minced 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes
½ cup low-sodium beef broth for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and
2 tablespoons Worcestershire sauce cover loosely with foil. Let rest at least 5 minutes before cutting into them.
2 tablespoons sherry vinegar 3. Pour out the used oil from the skillet and add a glug of new oil. Reduce the
2 tablespoons unsalted butter heat to medium. Add the shallots and garlic to the skillet and cook until they just
¼ cup sliced Spanish olives (optional) begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and
1 tablespoon chopped fresh chives sherry vinegar and bring the sauce to a boil. Cook until reduced by half,
3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted
and the sauce has thickened. Stir in the olives, if using.
4. Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.
BEET, APPLE AND

GOAT CHEESE SALAD
Whisk ½ minced shallot, 1 teaspoon honey,
1 teaspoon whole-grain mustard and
2 tablespoons sherry vinegar in a bowl.
Slowly whisk in 3 tablespoons olive oil
until emulsified; season with salt and
pepper. Toss half of the dressing with
4 cups mesclun greens; divide between
2 plates. Top with sliced roasted beets,
sliced Granny Smith apple, crumbled goat
cheese and chopped toasted pecans.
Drizzle with the remaining dressing.

Weekend
Cooking
CHEESY SMASHED POTATOES

¾ pound small Yukon gold potatoes

Kosher salt
1½ tablespoons unsalted butter
¼ cup half-and-half
2 ounces cream cheese, at room temperature
“This is the non-fussy way Cracked black pepper
to make mashed potatoes. Once 1. Put the potatoes in a medium pot, cover with
cold water and salt generously. Cover and bring
you add that cream cheese, to a boil over high heat. Cook until fork-tender,
nothing else matters!” 20 to 30 minutes. Drain the potatoes, reserving
¼ cup cooking water. Return the potatoes to the pot
and let dry in the still-hot pot, about 2 minutes.
2. Meanwhile, in a small saucepan set over low heat,
melt the butter. Stir in the half-and-half.
3. Add the butter mixture and cream cheese to the
potatoes. Season with salt and pepper. Smash with
a potato masher or large fork. If the potatoes seem
too thick, add some of the reserved cooking water,
1 tablespoon at a time. Taste and add more salt and
pepper, if needed. Serve warm.

Weekend
Cooking
COPYRIGHT © 2014 BY KELSEY NIXON. BY ARRANGEMENT WITH CLARKSON POTTER/PUBLISHERS, A DIVISION OF RANDOM HOUSE, INC.
RECIPES ADAPTED FROM KITCHEN CONFIDENCE: ESSENTIAL RECIPES AND TIPS THAT WILL HELP YOU COOK ANYTHING BY KELSEY NIXON.
“This retro dessert comes
together quickly yet still manages
a major wow factor.”
MINI BANANA SPLIT ICEBOX CAKES
ACTIVE: 15 min l TOTAL: 15 min (plus chilling) l MAKES: 2
½ cup diced strawberries, plus 1. In a blender, puree the diced strawberries with 1 to 2 tablespoons
sliced strawberries for topping water until thick and smooth. Using an electric mixer, whip the cream
½ cup chilled heavy cream until soft peaks form, 3 to 5 minutes. Add the confectioners’ sugar,
3 tablespoons confectioners’ sugar vanilla and strawberry puree and continue whipping until slightly stiff
¼ teaspoon vanilla extract peaks form, 1 to 2 minutes.
12 chocolate wafer cookies 2. For each dessert, place a chocolate cookie on a plate. Dollop with
½ small banana, sliced 1 tablespoon of the strawberry whipped cream; gently press another
Chocolate syrup or sauce, for topping cookie on top. Repeat, alternating cookies and whipped cream, to make
2 tablespoons chopped toasted a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap Find these recipes
peanuts, for topping (optional) and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and and more in Kitchen
2 maraschino cherries, refrigerate the remaining whipped cream. Confidence:
for topping (optional) 3. Just before serving, use an offset spatula or butter knife to smooth Essential Recipes
and Tips That Will
the sides of the cakes. Top each cake with a few strawberry and banana
Help You Cook
slices and some of the remaining whipped cream. Drizzle with chocolate Anything ($20,
syrup. Sprinkle with peanuts and top with a maraschino cherry. Clarkson Potter).

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Sunday
Dinner:
Bouillabaisse
●
Honey-Orange Soufflé
●
Pear-Brandy Cocktails
PHOTOGRAPHS BY CON POULOS

Weekend
Cooking
Bouillabaisse
is traditionally
served with toasted
baguette slices
How to devein shrimp
topped with rouille,
a creamy pepper
spread.
BOUILLABAISSE
ACTIVE: 1 hr 10 min l TOTAL: 1 hr 45 min
SERVES: 6
FOR THE ROUILLE

½ cup mayonnaise
¼ cup chopped jarred roasted
red peppers, drained and patted dry
2 tablespoons extra-virgin olive oil A B C
1 tablespoon fresh lemon juice Peel off the shell starting at Set the shrimp flat on a Slide the tip of your knife
1 clove garlic, roughly chopped the head end. Pull off the tail. cutting board; make a shallow under the vein (the shrimp’s
Kosher salt incision along the curved back digestive tract) and gently lift
with a paring knife. it out. Rinse the shrimp.
FOR THE BOUILLABAISSE
4 plum tomatoes, halved lengthwise
1 pound large shell-on shrimp
How to debeard mussels
1 pound mussels
2 tablespoons tomato paste
2 8-ounce bottles clam juice
1 wide strip orange zest
1 bulb fennel, quartered, cored
and thinly sliced
1 large shallot, thinly sliced
2 cloves garlic, finely chopped
Kosher salt
Small pinch of saffron threads
½ cup dry white wine
1½ pounds firm white fish (such as
cod, monkfish or black sea bass), A B C
cut into 3-inch pieces Scrub the mussels with a stiff Gently tap any open mussels Locate the brown threads,
Freshly ground pepper brush if they’re dirty and rinse against the counter. Discard called the beard, along the
1 baguette, sliced and toasted in cold water to remove any any that don’t close or that seam of the shell. Sharply
2 tablespoons finely chopped grit or debris. have cracked shells. tug to remove.
fresh parsley
1. Make the rouille: Puree the mayonnaise, paste until incorporated, about 30 seconds. thickened, about 2 minutes. Stir in the saffron,
roasted red peppers, olive oil, lemon juice, Add the clam juice, 4 cups water, the reserved then add the wine and simmer until the
garlic and a pinch of salt in a blender until tomato skins, the orange zest and ¼ cup liquid is reduced by about two-thirds, about
smooth. Transfer to a small bowl; refrigerate of the sliced fennel. Bring to a boil, then reduce 4 minutes. Add the reserved broth and return
until ready to serve. the heat to medium; simmer until the liquid to a simmer.
2. Prepare the bouillabaisse: Grate the tomato is reduced to about 4 cups, 12 to 15 minutes. 5. Add the mussels to the pot; cover and cook
flesh on the large holes of a box grater down to Strain the broth through a fine-mesh sieve set 4 minutes. Add any thick pieces of fish and
the skins; reserve the skins separately. Peel and over a bowl, pressing on the solids to extract cook, covered, 2 minutes. Add the remaining
devein the shrimp, reserving the shells and the liquid; reserve the broth. fish and the shrimp and cook, covered, until
tails for the broth; clean and debeard the 4. Wipe out the pot and heat the remaining the mussels open and the fish and shrimp
mussels (see above). Refrigerate the seafood 3 tablespoons olive oil over medium heat. Add are just cooked through, 3 to 4 more minutes.
until ready to use. the remaining fennel, the shallot, garlic and a (Discard any mussels that do not open.)
3. Make the broth: Heat 3 tablespoons olive oil pinch of salt; partially cover and cook, stirring Season with salt and pepper.
in a large pot over medium-high heat. Add the occasionally, until the fennel begins to soften, 6. Spread the baguette with the rouille
shrimp shells and tails and cook, stirring, until about 5 minutes. Add the reserved grated and serve with the bouillabaisse. Sprinkle
bright red, about 3 minutes. Stir in the tomato tomato flesh and cook, stirring, until slightly with parsley.

Weekend
Cooking
HONEY-ORANGE How to make a parchment collar

SOUFFLÉ
ACTIVE: 30 min l TOTAL: 1 hr 5 min l SERVES: 6
FOR THE SOUFFLÉ

Softened unsalted butter, for the dish
6 tablespoons sugar, plus more for the dish
6 ounces cream cheese,
at room temperature
6 ounces goat cheese, at room temperature
½ teaspoon finely grated orange zest
½ teaspoon finely grated lemon zest
½ teaspoon vanilla extract
5 large eggs, separated,
at room temperature
A B C
Cut a piece of parchment Butter the top 4 inches Wrap a piece of twine around
FOR THE COMPOTE
paper long enough to wrap of the parchment. Wrap the dish to secure the
⅓ cup fresh orange juice
1½ times around your the parchment around the parchment. The collar will
⅓ cup honey soufflé dish and wide enough outside of the dish so the give the soufflé something
Kosher salt to extend from the bottom buttered section faces in to cling to as it rises.
Segments from ½ orange, roughly chopped to 4 inches above the rim. and extends above the rim.
1. Prepare the soufflé: Preheat the oven to

375˚ and generously butter a 4-cup soufflé
dish. Wrap the dish with a buttered parchment
collar (see right). Sprinkle the inside with
sugar and shake out the excess.
2. Combine the cream cheese, goat cheese,
orange and lemon zests and the vanilla
in a large bowl. Beat with a mixer on
medium-high speed until smooth and fluffy,
about 2 minutes. Beat in the egg yolks until
incorporated. (At this point, the mixture can
be covered and refrigerated up to 6 hours;
bring to room temperature before continuing.)
3. When ready to bake, put the egg whites in
a large bowl and beat with a mixer on medium
speed until foamy. (Make sure the bowl and
beaters are clean.) Increase the speed to
medium high and gradually add 6 tablespoons
sugar; beat until stiff and glossy.
4. Stir one-third of the egg whites into the
cheese mixture to lighten it, then gently fold
in the rest until just incorporated. (It’s OK if
a few streaks of egg white remain.) Transfer
the mixture to the prepared dish and bake
in the center of the oven until puffed and
golden, about 35 minutes.
5. Meanwhile, make the compote: Combine
the orange juice, honey and a pinch of salt in a
small saucepan over medium heat and simmer
until slightly thickened, about 4 minutes. Let
cool slightly, then add the orange segments.
Remove the soufflé from the oven and remove
the parchment collar. Serve immediately
with the compote—the soufflé will start
sinking after a couple of minutes.

PEAR-BRANDY COCKTAILS
Pour 1 tablespoon brandy into each of
6 flutes. Put 2 teaspoons bitters in a small
bowl. One at a time, add 6 sugar cubes to
the bitters, turning to coat; divide among
the flutes. Add a few thin pear slices to each
glass and top with champagne.

116
111
16 FOO
FOOD
FO
F OO
OOD
O OD
O D NETWORK
NET
N ET
E TW
WOR
WORK
WOOR
ORK
O RK
R K MAG
M
MAGAZINE
AG A
AG AZI
AZIN
AZZIN
ZI
Z IIN
NE ● MONTH
MON
MONT
M
MOON
O
ONT
NT
N TH 2
20
2013
0 113
3
Weekend
Cooking
Try this at home:
Bagels Chopped host Ted Allen makes a

guaranteed brunch hit: a dozen onion bagels.
PHOTOGRAPHS BY DAVID MALOSH
1. Mash the potato.

Bring 2½ quarts water to a boil in a
large pot. Add the potato and cook
until tender, 20 to 25 minutes.
Remove the potato, reserving
the cooking water. When cool
enough to handle, peel the potato
FOOD STYLING: ADRIENNE ANDERSON.
and mash in a medium bowl until

smooth, adding a few drops of
the cooking water, if needed.
2. Make the dough.
POTATO BAGELS WITH

BUTTER-GLAZED ONIONS
ACTIVE: 1 hr 10 min l TOTAL: 2 hr 15 min (plus rising)
MAKES: 12 bagels
1 medium Yukon gold potato

(about 5 ounces), scrubbed
¼ cup extra-virgin olive oil,
plus more for the bowl
2 tablespoons honey
4½ cups all-purpose flour,
plus more for kneading
Stir the olive oil and honey into Add the potato mixture and 1 cup
Kosher salt
the mashed potato. Mix the flour, reserved cooking water to the mixer;
1 ¼-ounce packet active dry yeast
2½ teaspoons salt and the yeast beat on medium speed until stiff
1 tablespoon unsalted butter
in the bowl of a stand mixer fitted but malleable, 10 minutes. Beat in
1 large sweet onion, diced
with the paddle attachment. a few more tablespoons cooking
1 large egg
water, if necessary. (Reserve the
remaining cooking water.)

Weekend
Cooking
3. Knead the dough. 4. Let it rest.

Turn the dough out onto a lightly Drizzle a little olive oil into a
floured surface. Knead by hand large bowl. Add the dough and
until the dough is smooth and turn to coat it with oil. Cover the
bounces back when pressed, about bowl with a damp dishcloth and
5 minutes. set aside in a warm spot until
the dough is doubled in size,
1½ to 2 hours.
❛❛
Don’t rush the
dough: It gets
more flavorful
5. Cook the onion.
While the dough rises, melt the
butter in a large skillet over low
heat; add the onion and cook
until transparent and soft but
not browned, 20 to 30 minutes.
with each rise.” Season with ½ teaspoon salt
and set aside.
6. Form the bagels.

Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking
sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until
the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450˚.

Peanut Butter
Brownie Bliss™
Tasting
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It’s a one-of-a-kind indulgent experience.
And the only way to believe it is to taste it.
Peanut Butter
Brownie Bliss™
To learn more about Weight Watchers® products, go to WeightWatchers.com/sweetbakedgoods

WEIGHT WATCHERS on food and beverages is the registered trademark of WW Foods, LLC. WEIGHT WATCHERS for services and PointsPlus are the registered trademarks of Weight Watchers International, Inc.
Trademarks are used under license by Dawn Food Products, Inc. ©2014 Weight Watchers International, Inc. All rights reserved.
MANUFACTURER’S COUPON VALID 1/3/14 THRU 3/31/14
55¢ off
Any One (1) Weight Watchers® Sweet Baked Good
CONSUMER: Coupon good only in the USA on products specified. Void
if copied, transferred, prohibited or restricted. RETAILER: Dawn Food
Products, Inc. will reimburse you for the face value of this coupon plus 8¢
if submitted in compliance with our redemption policy. Copies available
upon request. Void if copied, transferred, prohibited or restricted. Cash
value 1/100 cent. Send to Dawn Coupon Redemption, P.O. Box 880494,
El Paso, TX 88588-0494. LIMIT ONE COUPON PER PURCHASE.
WEIGHT WATCHERS on food and beverages is the registered trademark
of WW Foods, LLC. WEIGHT WATCHERS for services and PointsPlus
are the registered trademarks of Weight Watchers International, Inc.
Trademarks are used under license by Dawn Food Products, Inc. ©2014
Weight Watchers International, Inc. All rights reserved.
Weekend
Cooking
7. Boil the bagels. 8. Bake the bagels.

Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes.
Beat the egg with 1 tablespoon water; brush the mixture on the bagels and top with the sautéed
onion. Continue baking until golden, 10 to 15 more minutes. Let cool 15 minutes before serving.
Bring the remaining reserved potato

cooking water to a boil. Carefully
drop the bagels into the water, a
❛❛
few at a time, and cook 30 seconds.
It’s OK if the hole closes

You can freeze
the bagels for up
up a little. A lot of really
to 1 month. Slice great bagels do that!”
them in half first so
you can toast them
straight from
the freezer.
Flip the bagels with a slotted spoon

and cook 30 more seconds.
Set the bagels on a rack to drain,

then return to the parchment-lined
baking sheet.

©2012 Unilever
the secret to Juicy chicken.
PARMESAN CRUSTED
CHICKEN
1/2 CUP HELLMANN’S® REAL MAYONNAISE
1/4 CUP GRATED PARMESAN CHEESE
4 CHICKEN BREAST HALVES
4 TSP. ITALIAN SEASONED BREAD CRUMBS
COMBINE HELLMANN’S® WITH CHEESE.
ARRANGE CHICKEN ON BAKING SHEET.
TOP WITH MAYONNAISE MIXTURE.
SPRINKLE WITH BREAD CRUMBS. BAKE 20
MINUTES AT 425°. FIND MORE CHICKEN
RECIPES AT FACEBOOK.COM/HELLMANNS
HELLMANN’S.® BRING OUT THE BEST.®

#YouDontJustEatEm
©
®™ 2014 Pringles LLC
Party Time Give your beer some team spirit.
Then, set out a Super Bowl spread
of sliders, seven-layer dips and more.
To make a
michelada, combine
the juice of 1 lime with
¼ teaspoon Worcestershire Championship Rings
sauce and 2 teaspoons Here’s a Super Bowl party trick that anyone can tackle: Serve micheladas
hot sauce in a salt-rimmed
(spicy beer cocktails) with salt rims in your team’s colors. Mix ¼ cup kosher salt
glass. Fill with ice,
then add chilled with a little gel food coloring and spread the salt on a plate. Then dampen the rim
lager beer and stir. of a glass with a lime wedge and dip it in the salt before filling. The micheladas
team up perfectly with our spicy Buffalo-inspired foods on page 130.

ALL-STAR
Sliders
The best party sandwiches come in small packages.
PHOTOGRAPHS BY CHARLES MASTERS
“I AM A BIG
FAN OF
PULLED PORK—
ANYHOW, ANY WAY, ANYTIME.” Anne Burrell

ANNE BURRELL’S
PULLED PORK SLIDERS
ACTIVE: 25 min l TOTAL: 5 hr 25 min
MAKES: 16 sliders
FOR THE PORK

1 3-pound Boston butt pork roast
1½ tablespoons pimenton
(smoked Spanish paprika)
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1½ teaspoons packed brown sugar
1½ teaspoons celery salt
1½ teaspoons mustard powder
Kosher salt
1 12-ounce bottle beer
16 slider rolls, split and toasted
Coleslaw, for topping
FOR THE SAUCE

1½ cups apple cider vinegar
1 clove garlic, smashed
1 Fresno chile pepper, halved lengthwise
(remove seeds for less heat)
2 tablespoons packed brown sugar
2 tablespoons tomato paste
1 tablespoon dijon mustard
Kosher salt
1. Preheat the oven to 225˚. Set the pork on a

cutting board and score the fat in a crosshatch
pattern, making the cuts about ¾ inch deep
and 1 inch apart. Make the rub: Combine the
pimenton, garlic powder, cayenne pepper,
brown sugar, celery salt, mustard powder and
1½ teaspoons salt in a small bowl. Massage it
into the meat.
2. Place the pork in a roasting pan and pour
the beer into the pan. Cover with foil and roast
3 hours. Check it periodically to make sure
everything is going along just fine, and turn
the roast over every hour.
3. Remove the foil and continue roasting until
the pork has reached an internal temperature
of 190˚, about 1½ more hours. Remove from
the oven, cover loosely with foil and let rest
30 minutes.
FOOD STYLING: JAMIE KIMM; PROP STYLING: PAMELA DUNCAN SILVER.
4. Sometime during the marathon cooking time,

make the sauce: Combine the vinegar,
garlic, chile, brown sugar, tomato paste,
dijon mustard and 1½ teaspoons salt in a small
saucepan and bring to a boil. Taste it to make
sure it is delicious; set aside. Remove the chile.
When the sauce is cool, I recommend putting it
in a squeeze bottle for easy use.
5. Pull the pork into long shreds using
2 forks. Get rid of the fat and anything else
that doesn’t look delicious. Toss the pork with
any residual pan juices and add salt to taste.
6. Serve the pork on slider rolls with a drizzle
of sauce; top with coleslaw.

“I LOVE THIS TWIST ON TWO OF MY FAVORITE FOODS:
FRIED
CHICKEN
Robert Irvine AND
SLIDERS.”
ROBERT IRVINE’S CHICKEN SLIDERS WITH TOMATO CHUTNEY

ACTIVE: 30 min l TOTAL: 2 hr 10 min l MAKES: 8 sliders
FOR THE CHICKEN 1. Preheat the oven to 225˚. Bake the chicken: Toss the chicken with the
4 skin-on, boneless chicken thighs grapeseed oil and ¼ teaspoon each salt and pepper in a medium bowl,
(about 1¼ pounds) coating well. Transfer to a baking sheet and bake until cooked through,
2 tablespoons grapeseed oil about 35 minutes. Remove from the oven and let cool 1 hour.
Kosher salt and freshly ground pepper 2. Meanwhile, make the chutney: Combine the tomatoes, red onion,
Vegetable oil, for deep-frying parsley, 1 teaspoon salt and ½ teaspoon pepper in a small saucepan and
1 cup all-purpose flour cook over low heat, stirring occasionally, 30 minutes. Remove from the
heat and cover to keep warm.
FOR THE CHUTNEY 3. Fry the chicken: Heat 3 inches of vegetable oil in a large pot over
1 cup chopped plum tomatoes medium-high heat until a deep-fry thermometer registers 350˚. Combine
¼ cup diced red onion the flour, ½ teaspoon salt and a few grinds of pepper in a medium bowl,
1 tablespoon minced fresh parsley then add the chicken and toss to coat. Fry the chicken until golden brown,
Kosher salt and freshly ground pepper 4 to 5 minutes. Drain on a paper towel–lined plate. Let cool slightly, then
cut each thigh in half.
FOR ASSEMBLING 4. Assemble the sliders: Spread a thin layer of butter on the cut sides of
2 tablespoons unsalted butter, softened the rolls. Heat a large skillet over medium-high heat. Place the rolls,
8 potato slider rolls, split buttered-side down, in the pan and toast until golden, about 2 minutes.
Mayonnaise, for topping (optional) Spread with mayonnaise and sandwich with the chicken and chutney.

REE DRUMMOND’S MINI MEATBALL SLIDERS
ACTIVE: 25 min l TOTAL: 50 min l MAKES: 24 sliders
2 pounds ground beef (preferably chuck) 2. Heat 2 tablespoons olive oil in a large
½ cup panko or other breadcrumbs nonstick skillet over medium heat. Add the
½ cup whole milk onion and cook, stirring, until slightly softened,
2 cloves garlic, minced about 2 minutes; remove to a plate. Heat the
Kosher salt and freshly ground pepper remaining 1 tablespoon olive oil in the skillet
3 tablespoons extra-virgin olive oil over medium heat. Add the meatballs and cook,
½ onion, diced turning, until browned all over, about 1 minute.
1 24-ounce jar marinara sauce (You might have to do this in 2 batches.)
24 dinner rolls 3. Pour in the marinara sauce and return the
2 cups grated mozzarella cheese onion to the skillet; gently stir. Cover and
simmer 20 minutes.
1. Combine the beef, breadcrumbs, milk, 4. When ready to serve, split the dinner
garlic, ½ teaspoon salt, and pepper to rolls and sprinkle some mozzarella on the
taste in a large bowl and knead the bottom rolls. Top each with a meatball, some
mixture together with your hands. Roll into sauce and more mozzarella and sandwich
heaping-tablespoon-size balls. with the top rolls.
“THESE
GOT
A BIG
THUMBS-
UP FROM
THREE
THE
MEN IN MY
HOUSE.”
Ree Drummond

JEFF MAURO’S
FRIED MORTADELLA
AND SALAMI SLIDERS
ACTIVE: 15 min l TOTAL: 15 min l MAKES: 8 sliders
6 ounces Genoa salami (in 2 thick slices)

4 thick slices havarti cheese
6 ounces mortadella (in 2 thick slices)
8 slider rolls, split
¼ cup stone-ground mustard
Dill pickle chips, for topping
Potato chips, for topping
1. Heat a large nonstick skillet over medium-high

heat. Fry the salami until it begins to get crisp
and render some fat, 2 to 3 minutes; flip it and
top with 2 slices of havarti. Cook until the cheese
melts, 2 to 3 minutes. Remove from the pan and
quarter each piece; set aside. Repeat the process
with the mortadella and the remaining cheese.
2. Smear the rolls with the mustard. Layer a slice
each of fried salami and mortadella, some pickles
and a few potato chips on the rolls.
“WHEN YOU FRY

MORTADELLA AND
CREATE THOSE CRISPY
EDGES, IT BECOMES THE
KING OF
ALL DELI
MEATS.”
Jeff Mauro

© 2013 Daisy Brand.
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Buffalo
Style
Kick up your
Super Bowl
party with these
Buffalo-flavored
snacks.
PHOTOGRAPHS BY KANA OKADA
BUFFALO-BUFFALO MEATBALLS
ACTIVE: 30 min l TOTAL: 45 min l SERVES: 6 to 8
Vegetable oil, for brushing 2. Grate 1 carrot and 1 celery stalk into
1 cup sour cream the bowl with the panko mixture. Add the
¾ cup panko breadcrumbs meat, celery leaves, half of the scallions, the
1 large egg parsley, garlic, cayenne and ½ teaspoon salt
3 carrots and mix with your hands until combined.
3 stalks celery plus 1 tablespoon chopped Dampen your hands and shape the mixture into
celery leaves 36 mini meatballs (about 1 inch each); arrange
1 pound ground bison or beef on the prepared baking sheet. Bake until
4 scallions, finely chopped browned and cooked through, about 12 minutes.
1 tablespoon chopped fresh parsley 3. Meanwhile, melt the butter in a Dutch oven
FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAM MORRIS.
1 clove garlic, grated or large pot over medium-high heat. Add the
¼ teaspoon cayenne pepper remaining scallions and cook until wilted,
Kosher salt 1 minute. Add the chicken broth, hot sauce and
1 tablespoon unsalted butter ketchup; bring to a boil, then reduce the heat to
1 cup low-sodium chicken broth medium low. Simmer until the sauce thickens
¾ cup Buffalo hot sauce slightly, about 8 minutes. Add the meatballs;
½ cup ketchup simmer until tender, about 8 more minutes.
½ cup crumbled blue cheese (2 ounces) 4. Mix the blue cheese and the remaining
¾ cup plus 2 tablespoons sour cream in a
1. Preheat the oven to 400˚ and lightly medium bowl. Cut the remaining 2 carrots
brush a baking sheet with vegetable oil. Mix and 2 celery stalks into sticks. Transfer
2 tablespoons sour cream, the panko and egg the meatballs to a bowl and serve with the
in a large bowl; let sit 5 minutes. vegetable sticks and blue cheese dip.

BUFFALO STUFFED MUSHROOMS
3 10-ounce packages white mushrooms

4 slices bacon, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 scallions, chopped
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
1½ cups panko breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan cheese
¼ cup Buffalo hot sauce
⅓ cup crumbled blue cheese (about 1½ ounces)
1. Preheat the oven to 400˚. Remove the stems from the

mushrooms and coarsely chop; set aside. Cook the bacon in
a large skillet over medium heat, stirring occasionally, until
slightly crisp, about 6 minutes. Add the chopped mushroom
stems, celery, carrot, scallions and thyme and cook, stirring
occasionally, until the vegetables soften, about 2 minutes.
2. Add the butter and let melt, then add the panko, parsley and
parmesan; continue to cook, stirring, until the panko is slightly
golden, about 2 minutes. Stir in the hot sauce until combined.
Remove from the heat and let cool slightly.
3. Arrange the mushroom caps on a rimmed baking sheet.
Fill each with about ½ teaspoon blue cheese, then mound the
panko mixture on top. Bake until golden, about 15 minutes. Turn
on the broiler; broil until the tops are crisp, 1 to 2 minutes.
BUFFALO PATATAS BRAVAS

½ cup mayonnaise
¼ cup Buffalo hot sauce
1 small clove garlic, grated
⅛ teaspoon smoked paprika, plus more for sprinkling
4 large russet potatoes (about 2 pounds),
peeled and cut into ½-inch pieces
2 tablespoons distilled white vinegar
Peanut or vegetable oil, for frying
Kosher salt
⅓ cup crumbled blue cheese (about 1½ ounces)
1½ tablespoons finely chopped fresh parsley
and/or celery leaves
1. Mix the mayonnaise, hot sauce, garlic and paprika in a bowl;

cover and refrigerate until ready to serve.
2. Put the potatoes in a medium pot and cover with cold water by
1 inch; add the vinegar. Bring to a boil, then reduce the heat to
medium and simmer until fork-tender, 5 minutes. Drain and
transfer to a paper towel–lined baking sheet to dry.
3. Heat about ¼ inch of peanut oil in a large cast-iron skillet over
medium-high heat until hot but not smoking. Add half of the
potatoes and fry, turning occasionally, until golden brown and crisp,
about 10 minutes. Remove with a slotted spoon and transfer to
fresh paper towels to drain; season generously with salt. Repeat
with the remaining potatoes.
4. Transfer the potatoes to a platter and top with the prepared
sauce, blue cheese and parsley. Sprinkle with more paprika.

BUFFALO FRIED SHRIMP ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6 to 8
⅔ cup mayonnaise 2. Preheat the oven to 250˚. Heat 2 inches of peanut oil
¼ cup plus 3 tablespoons Buffalo hot sauce in a large wide pot over medium-high heat until a deep-fry
2 teaspoons whole-grain mustard thermometer registers 365˚.
1 heaping tablespoon chopped dill pickle 3. Meanwhile, whisk the flour, beer and the remaining
1 heaping tablespoon minced shallot 3 tablespoons hot sauce in a large bowl; add the shrimp
1 heaping tablespoon finely chopped fresh parsley and toss to coat. Working in batches, remove the
Peanut or vegetable oil, for deep-frying shrimp from the batter with a slotted spoon and fry until
1 cup all-purpose flour cooked through and golden brown, 2 to 3 minutes. (Return
1 cup lager beer the oil to 365˚ between batches.) Transfer to a paper towel–
1½ pounds large shrimp, peeled and deveined (tails intact) lined baking sheet to drain; keep warm in the oven.
2 stalks celery, thinly sliced diagonally 4. Add the celery to the remaining batter and toss to coat;
remove with a slotted spoon and fry until golden brown,
1. Mix the mayonnaise, ¼ cup hot sauce, the mustard, pickle, about 2 minutes. Serve the fried shrimp and celery with the
shallot and parsley in a small bowl; cover and refrigerate. prepared sauce.

;YHKLTHYRZ4HYZ0UJVYWVYH[LK
Irresistible taste
starts with
the first
ingredient.
NEW LOOK!
SHEBA® Entrées are made with real meat, poultry or seafood as

the first ingredient.* Each recipe is formulated without grains or
corn for an irresistibly satisfying taste. SHEBA. Pure Cat Appeal.TM
sheba.com
®
*SHEBA Premium Paté Entrées are made with real beef, poultry, or seafood as the first ingredient.
They are the second ingredients, after broth, in SHEBA® PREMIUM CUTS® in Gravy Entrées.
SEVEN
LAYERS
OF FUN
FOR
SUPER
BOWL
FOOD STYLING: JAMIE KIMM; PROP STYLING: PAMELA DUNCAN SILVER.
SUNDAY Make a big dip for the big game.
PHOTOGRAPHS BY CHARLES MASTERS

7-LAYER
DEVILED
EGG DIP
Lettuce
Combine 1 cup shredded iceberg
lettuce with 1 thinly sliced celery
stalk and 2 chopped scallions; toss
with olive oil, salt and pepper.
Corn Relish 6
Add 1 cup, drained.
Paprika Dressing 5
Whisk ½ cup mayonnaise with
2 tablespoons finely chopped
red onion, ¼ cup chopped parsley,
1½ teaspoons each whole-grain
mustard and Worcestershire sauce,
and ½ teaspoon paprika.
Pickles 4
Finely chop about ¾ cup.
Smoked Ham Steak 3

Finely chop about 8 ounces.
Egg Salad 2
Separate the whites and yolks of
3 hard-boiled eggs. Mash the yolks,
then mix with 1 tablespoon each
sour cream and chopped dill, and
1 teaspoon whole-grain mustard;
season with salt and pepper. Chop
the whites and mix them in.
Pimiento Cheese 1 You’ll need a

Combine 1 cup shredded sharp 2-quart bowl or
cheddar cheese, 3 tablespoons small trifle dish for
chopped pimientos, ½ cup these dips. Scoop
them out with a big
mayonnaise and ⅛ teaspoon
spoon; each dip
paprika; season with pepper. serves about 8.

7 Lettuce
Toss 2 cups shredded romaine
lettuce with olive oil.
6 Italian Dressing
Pulse ¼ cup each mayonnaise,
sour cream, basil and parsley with
1 tablespoon olive oil, 2 teaspoons
each red wine vinegar and capers,
and 1 small garlic clove in a food
processor until smooth. Season
with salt and pepper.
5 Cured Meat
Cut 4 ounces (salami, soppressata
or prosciutto) into strips.
4 Provolone
Cut about 4 ounces into cubes.
3 Sun-Dried Tomatoes
Drain and chop ¾ cup oil-packed
sun-dried tomatoes.
2 Giardiniera
Drain and chop 1 cup giardiniera
(Italian pickled vegetables).
Cannellini Beans
Pulse 1 cup canned beans (drained
and rinsed) and 2 tablespoons olive
oil in a food processor until smooth;
1 season with salt and pepper.
7-LAYER
ITALIAN HERO DIP

7-LAYER
GREEK
MEZE DIP
Feta 7
Crumble 3 ounces (about ¾ cup).
Tomatoes 6
Toss 3 chopped plum tomatoes
with ¼ cup each chopped mint and
parsley, 2 tablespoons finely chopped
red onion and 1 tablespoon each
olive oil and lemon juice.
Bulgur 5
Bring ⅓ cup water to a boil; add ⅓ cup
bulgur, season with salt and simmer
over low heat, covered, until tender,
10 minutes. Add 1 teaspoon olive oil
and fluff with a fork; let cool.
Tzatziki 4
Combine ½ cup each plain
Greek yogurt and diced cucumber,
1 tablespoon each lemon juice and
olive oil, and salt and pepper to taste.
Grilled Vegetables 3
Slice 1 small eggplant and ½ medium
zucchini lengthwise ½ inch thick; toss
with olive oil and salt. Cook on a grill
pan over medium-high heat, turning,
until tender, about 8 minutes. Let cool;
coarsely chop.
Kalamata Olives 2
Pit and coarsely chop ⅓ cup.
Hummus 1
Add ¾ cup hummus, preferably
roasted red pepper flavor.

7 Fried Noodles
Heat 2 inches of peanut oil in a
saucepan until a deep-fry thermometer
registers 375˚. Fry ½ ounce broken thin
rice noodles in batches until they puff,
15 seconds. Drain on paper towels.
(Or use chow mein noodles.)
6 Herb Salad
Toss ¼ cup each chopped mint,
cilantro and scallions with 2 teaspoons
lime juice, and salt to taste.
5 Spicy Cucumber
Toss ½ diced cucumber with
1½ teaspoons sweet Thai chili sauce.
4 Peanut Sauce
Pulse ½ cup creamy peanut butter,
2 tablespoons coconut milk,
1 tablespoon each soy sauce and
rice vinegar, 1½ teaspoons finely
chopped peeled ginger, 1 teaspoon
each Sriracha and honey, and the
juice of ½ lime in a food processor
until smooth.
3 Rotisserie Chicken
Shred 1 cup (skin removed).
2 Carrots
Shred 1 cup (about 3).
Coconut Dressing
Pulse 3 ounces cream cheese,
½ cup cilantro leaves, ¼ cup
coconut milk, the grated zest and
juice of ½ lime and salt to taste in
a food processor until smooth.
1
7-LAYER
THAI
CHICKEN DIP
What’s black,
white, and red
all over?
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FAKED This buttery baked
Potato
potato is actually
a layer cake!
PHOTOGRAPHS BY ANDREW PURCELL
BAKED POTATO CAKE

ACTIVE: 1 hr 15 min l TOTAL: 2 hr 25 min l SERVES: 16 to 20
Cooking spray
2 16-to-18-ounce boxes white cake mix
(plus required ingredients)
1 stick unsalted butter, at room temperature
1 tablespoon milk
FOOD STYLING: KAREN TACK.
2 teaspoons unsweetened cocoa powder,

Don’t call this a small potato: It’s a cake that weighs about plus more for dusting
15 times the average russet. To make the look-alike, we trimmed 3 to 4 cups confectioners’ sugar
three cake layers into an oval and used the trimmings to create the 2 16-ounce tubs vanilla frosting
fluffy top. The brown skin is just a firm chocolate frosting that we rolled 3 yellow Starburst candies
into a sheet and dusted with cocoa. Turn the page for the how-to. 2 fresh mint leaves

HOW TO
100% TASTY Make the Baked Potato Cake
100% SNACKABLE
100% LACTOSE FREE
100% REAL DAIRY

1 2 3
Preheat the oven to 350°. Make the “potato skin” Level the domed tops of
Coat three 9-inch-round frosting: Beat the butter 2 cakes with a serrated knife.
cake pans with cooking spray. and milk with a mixer Stack the flat cakes on a
Prepare the cake mixes as until smooth. Beat in the cardboard circle with vanilla
directed; divide the batter cocoa powder. Beat in the frosting between each; use
evenly among the pans and confectioners’ sugar, 1 cup the remaining domed layer on
bake 30 to 35 minutes. at a time, until the mixture top. Freeze 30 minutes.
Let cool. is as thick as cookie dough.
Form into 2 disks, wrap in
plastic and refrigerate.
4 5 6
Trim the cake into a potato Dust a sheet of parchment Use the parchment to press
shape with a small serrated paper with cocoa powder. the frosting sheets against
knife; reserve the trimmings. Remove 1 disk of chocolate the cake as shown, leaving a
Cover the cake with a thin frosting from the refrigerator few inches on top uncovered.
layer of vanilla frosting. and roll into a 5-by-10-inch Dust with more cocoa. (Don’t
oval, dusting with more worry about how the bottom
cocoa. Repeat with the other of the cake looks—it will be
disk of frosting. covered with foil.)
100% REAL DAIRY.

NO DISCOMFORT.
LACTAID® Cottage Cheese is
made from 100% real milk, just
without the lactose. So you can
snack with confidence even if
you have a sensitivity to lactose
in dairy. Discover all the ways 7 8 9
you can enjoy dairy again at Gently fold back the Unwrap the candies and When ready to serve, snip
Lactaid.com. frosting on top. Crumble microwave until soft but not the mint leaves on top
about ½ cup of the cake melted, about 12 seconds. of the cake. Carefully wrap
trimmings (use the light Stack the candies, then the bottom half of the cake
inside pieces) and sprinkle flatten with your fingers. with a large sheet of foil.
them on top of the cake. Set on top of the cake.
©McNeil Nutritionals, LLC 2014

100% DELICIOUS
100% DUNKABLE
100% NUTRITIOUS
100% CREAMY
100% YUMMMMM
100% LACTOSE FREE
100% REAL MILK
100% REAL MILK. NO DISCOMFORT.

That’s right. LACTAID® is 100% real milk, just without the lactose.
So pour on as much as you want even if you have sensitivity to dairy due
to lactose. Discover all the ways you can enjoy milk again at Lactaid.com.
©McNeil Nutritionals, LLC 2014

On the Road See who eats what with wings.
Then, make award-winning chili
and find a cook-off near you.
Do you
dip in
blue cheese… …or ranch?
Dip Switch
Northeasterners can’t agree on a key Super Bowl
decision: which dip to serve with wings. Although
most of the country prefers ranch over blue cheese,
residents of the Northeast are almost evenly split—
47 percent for blue cheese, 44 percent for ranch.
Blue cheese has roots in the region: It was the original

dip when wings were introduced in Buffalo in 1964.
Since then, ranch has gained the lead across most of
the U.S. Why the switch? Ranch is more universally
appealing, says Pizza Hut senior marketing manager
Rebecca Miller: “Blue cheese can be a little polarizing.”

On the Road
Championship
BOWL
No dish has sparked more
competition across the country
than good old-fashioned chili.
PHOTOGRAPHS BY RYAN DAUSCH
We would love to explain

how chili became America’s most
hotly contested dish, but the truth
is, we just can’t figure it out. It
isn’t pretty. It isn’t particularly
complicated. It doesn’t even have a
solid backstory—some people say
women in San Antonio sold it out of
carts in the late 1800s, while others
swear that Texas cattle drivers created
it on the trails. Here’s what we do
know: In 1967, two journalists—
H. Allen Smith from Holiday magazine
and Frank X. Tolbert from
The Dallas Morning News—each
claimed to make the best version,
and they decided to settle the matter
at a competition in Terlingua, TX.
It ended in a tie, and it put chili
lovers on an insatiable quest
to find the best. There are now
more than 600 cook-offs across
the country every year, for every
preference imaginable (red, green,
super-spicy, vegetarian, kosher…).
We asked champs from three top
competitions to hand over their
recipes, then we found a cook-off
in every state so you can taste a
winning dish in person.

POOLS BREW RED CHILI
ACTIVE: 25 min l TOTAL: 3 hr 30 min
SERVES: 6 to 8
FOR THE CHILI

3 tablespoons vegetable shortening
3½ pounds tri-tip roast (excess fat
trimmed), cut into 1-inch cubes
3 cups low-sodium beef broth
3 cups low-sodium chicken broth
1½ cups tomato sauce
3 pitted prunes
Tabasco sauce (optional)
SPICE GROUP 1
1½ tablespoons paprika
2 teaspoons onion powder
1½ teaspoons garlic powder
3 teaspoons beef bouillon
1½ teaspoons chicken bouillon
½ teaspoon seasoned salt
2¼ teaspoons New Mexico chili powder
2¼ teaspoons ground New Mexico
chile pepper
SPICE GROUP 2
1½ tablespoons ground cumin
¾ teaspoon garlic powder
½ teaspoon seasoned salt
2¼ tablespoons chili powder
2¼ tablespoons Texas-style chili powder
2¼ teaspoons ground New Mexico
hot chile pepper
2¼ teaspoons New Mexico
light chili powder
FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.
SPICE GROUP 3
3 teaspoons Texas-style chili powder
1½ teaspoons ground cumin
Heaping ¼ teaspoon garlic powder
Top-Dollar Recipe 1. Melt the shortening in a large wide pot

Not many people can claim to make over medium heat. Working in batches,
a $25,000 chili, but Bob Plager did add the beef and cook until browned on
it twice. He was the first person all sides, about 5 minutes. Transfer to a
in 47 years to take the top prize colander to drain, then rinse with water
two years in a row at the International and return to the pot.
Chili Society’s World’s Championship 2. Add the beef broth, chicken broth,
in Palm Springs, CA (chilicookoff.com). tomato sauce, prunes, 10 cups water and
Plager has had plenty of practice: Spice Group 1 to the pot. Bring to a boil, then
He has participated in more than a
reduce the heat to medium and cook, stirring
thousand cook-offs in the past
33 years, and he travels the country
occasionally, until the meat is tender,
with his wife, a fellow competitor, about 2½ hours.
for cook-offs. He’s not shy with 3. Stir in Spice Group 2 and cook 15 minutes,
seasonings—there are 13 types in then stir in Spice Group 3 and cook 15 more
his Pools Brew Chili, including rare minutes. Season with salt and add Tabasco
powders he buys from a specialty store. sauce to taste.

On the Road
Game On!
Every January
or February, the
Virginia Sportsmen’s
Foundation, a volunteer
group promoting
outdoor activities,
comes together for
the Wild Game Chili
Cook-Off in Richmond
(virginiasportsmen.org).
Competitors can use
any combination of
boar, bison, venison,
kangaroo, bear, moose,
dove, goose, pheasant,
caribou, elk and, yes,
even beef. Harold Ellis
and Ron Tillett, winners
of the past four cook-
offs, have used most of
these meats in previous
years, but last year’s
recipe was strictly
moose. “Moose has
the best flavor,” Tillet
says. “But you could use
ground beef and it would
still be great.”
This chili
tastes even
WILD GAME CHILI better the next day.
ACTIVE: 30 min l TOTAL: 3½ hr l SERVES: 6 to 8 Cover and chill
overnight, then
1½ tablespoons extra-virgin olive oil, plus more for brushing bring to a simmer
before serving.
2 pounds ground moose or beef
2 cups chopped Vidalia or other sweet onions
6 cloves garlic, minced
2 28-ounce cans fire-roasted peeled whole tomatoes
1 8-ounce can tomato sauce 1. Heat the olive oil in a large skillet over medium-high heat. Add
1 cup diced bell peppers (any color) the ground meat and cook, stirring and breaking up the meat, until
2 tablespoons chopped fresh parsley no longer pink, about 10 minutes. Add half each of the onions and
1 mild green chile pepper (such as Anaheim), seeded garlic and cook, stirring, 10 more minutes; set aside.
and chopped (or a 4-ounce can green chiles, drained) 2. Combine the fire-roasted tomatoes and tomato sauce in a large pot
2 jalapeño peppers, seeded and finely chopped over medium heat and crush with a potato masher. Stir in the remaining
½ red or orange habanero chile pepper, seeded and finely chopped onions and garlic, the bell peppers, parsley, green chile, jalapeños,
1 New Mexico chile pepper, seeded and finely chopped habanero and New Mexico chile. Add the chili powder, ancho chile
2½ tablespoons chili powder powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano,
1 teaspoon ancho chile powder ½ teaspoon pepper and the beer. Reduce the heat to medium low and
½ teaspoon chipotle chile powder simmer, stirring occasionally, 1 hour.
Kosher salt 3. Meanwhile, preheat the oven to 200˚ and lightly brush a baking
1½ tablespoons ground cumin sheet with olive oil. Cut the tomatoes in half and set cut-side down on
1½ teaspoons dried oregano the prepared baking sheet. Brush the tomatoes with more olive oil and
Freshly ground pepper sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
½ cup beer (or use water) 4. Crush the tomatoes with the potato masher and add to the pot;
3 tomatoes cover and simmer 2 more hours. Season with salt.

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On the Road
Vegetarian
Victory
Vegetarian couple
James Seppi and Taylor
Cook are new to the
chili circuit: The 2012
Lone Star Veggie Chili
Championship in Austin
(veggiechilicookoff.com)
was their first cook-off,
and they were shocked
to take home first prize
for both the “All Veg”
and “People’s Choice”
categories. They earned
raves for creating a
hearty chili: “Eggplant
stands up to cooking
and soaks up flavors,
and lentils have a meaty
texture,” Seppi says. The
win brought out Seppi’s
competitive side: He
now plans to become a
regular at the cook-off.
BLACK BEAN, LENTIL AND EGGPLANT CHILI

ACTIVE: 15 min l TOTAL: 2½ hr (plus overnight soaking) l SERVES: 6 to 8
½ pound dried black beans, picked through 1. Put the black beans in a large bowl and cover with cold water; set
4 dried pasilla chiles or New Mexico chile peppers, stemmed aside to soak overnight, then drain.
(remove seeds for less heat) 2. Combine the soaked black beans, 2 pasilla chiles, the bay leaves and
3 bay leaves half of the garlic in a large wide pot and add enough water to cover
4 large cloves garlic, diced by 3 inches. Bring to a boil, then reduce the heat to medium low and
3 dried cascabel or guajillo chile peppers, stemmed simmer until soft, about 1½ hours; remove from the heat and set aside.
(remove seeds for less heat) 3. Meanwhile, add the remaining 2 pasilla chiles and the cascabel and
2 dried chipotle chile peppers, stemmed chipotle chiles to a food processor and pulse until finely chopped.
(remove seeds for less heat) 4. Heat the olive oil in a large skillet over medium-high heat. Add the
2 tablespoons extra-virgin olive oil onion, the chopped dried chiles and the cumin and sauté until the chiles
1 onion, diced are soft, about 7 minutes. Add the remaining garlic and the poblano and
1 tablespoon ground cumin cook, stirring occasionally, 5 more minutes. Add the eggplant, season
1 poblano chile pepper, diced with salt and cook, stirring occasionally, until tender, about 8 minutes.
1 small eggplant (1 pound), cut into ¼-inch cubes 5. Add the crushed and diced tomatoes, 4 cups water, the bouillon and
Kosher salt green lentils to the pot. Bring to a boil, then reduce the heat to medium
½ 15-ounce can crushed tomatoes low and simmer, stirring occasionally, until the lentils are almost tender,
½ 15-ounce can diced tomatoes about 30 minutes.
1 tablespoon vegetable bouillon 6. Add the prepared black beans and their cooking liquid and simmer
½ cup dried green lentils until the lentils are soft, about 30 more minutes. (The longer you let the
Juice of 2 Key limes (or the juice of 1 lime) chili simmer, the thicker it will get.) Season with salt and add the lime
juice. Remove the whole pasilla chiles and bay leaves before serving.

On the Road
Find a chili cook-off near you!*

ALABAMA IDAHO NEVADA
February 1: 7th Annual Downtown Gadsden September 6: Idaho State Chili Cook-Off, Nampa January 18: Smokin’ Big Chili Challenge, Mesquite
Chili Cook-Off, Gadsden October 9: 6th Annual Scarecrow Auction and Chili March 1: Silver State Chili Cook-Off, Pahrump
ALASKA Cook-Off, American Falls
July 13: Nevada Capitol Regional Chili Cook-Off,
July 4: Midnite Sun Alaskan Regional Chili ILLINOIS Carson City
Cook-Off, Anchorage January 18: Central Illinois Regional Chili & Salsa August 23: Hot & Spicy Nights Chili Cook-Off,
ARIZONA Cook-Off, Forsyth Beatty
March 8: AZ Copperstate Regional Cook-Off, January 25: Chilly Willie Chili Challenge & September 20–21: Dayton Valley Days Chili
Phoenix Home-Style Cook-Off, Orland Park Cook-Off, Dayton
April 12: Lake Havasu Boat Show & Chili Cook-Off, February 8: It’s Chili in the Park, Palos Park
Lake Havasu City
NEW HAMPSHIRE
August 17: Illinois State Fair Regional Chili June 7: New Hampshire State Chili Cook-Off,
May 3: Great Sedona Chili Cook-Off, Sedona Cook-Off, Springfield Hudson
June 14: Route 66 Regional Chili Cook-Off, October 5: Central States Regional, Taylorville
August 24: Fire on the Mountain Chili Fest,
Flagstaff Henniker
INDIANA
June 15: Arizona State Championship Cook-Off, September 13: Indiana State Championship October 11: WHEB’s Annual Chili Cook-Off,
Flagstaff Chili Cook-Off, Vincennes Portsmouth
ARKANSAS October 4: Farmland Chili Cook-Off, Farmland
NEW JERSEY
January 25: Arkansas State Championship Chili
IOWA April 26: Bring the Heat Annual Chili Cook-Off,
Cook-Off, Little Rock
August 16: Iowa State Fair Chili Cook-Off, Clinton
February 22: Rotary Club Chili Fest Men’s and Des Moines May 17: 25th Annual New Jersey State
Women’s State Championship, Sherwood
Chili & Salsa Cook-Off, Toms River
March 1: VFW 9095 Annual Chili Cook-Off, KANSAS
September 27: Wichita Wagonmasters September 13: Olde Stone House Village
Little Rock
Downtown Chili Cook-Off, Wichita Chili Cook-Off, Washington Township
CALIFORNIA December 1: Parade of Lights & Chili Cook-Off, NEW MEXICO
April 27: Rotary Clubs of Thousand Oaks and Dodge City August 9: Southwest Regional Chili Cook-Off
Conejo Valley Presents 2014 Chili Cook-Off &
Championship, Albuquerque
Classic Car Show, Thousand Oaks KENTUCKY
September 26: Great Bowls of Fire Kentucky State August 10: New Mexico State Chili Cook-Off
May 18: Old Town Temecula Regional Chili
Chili Fest and Cook-Off, Ashland Championship, Albuquerque
Cook-Off, Temecula
June 1: Tustin Street Fair and Chili Cook-Off, LOUISIANA NEW YORK
Tustin March 29–30: Louisiana Regional & State Chili April 26: The New York City Chili Cook-Off,
July 19: Big Bear Old Miners Association Cook-Offs, Baton Rouge Staten Island
International Chili Cook-Off, Big Bear Lake August 9: Call 9-1-1 Chili Cook-Off, Suffern
MAINE
October 10–12: International Chili Society’s August 23: 14th Annual Chili Fest Sponsored by NORTH CAROLINA
World’s Championship Chili Cook-Off, the Wells Chamber of Commerce, Wells March 8: Chillyfest, Raleigh
Palm Springs
MARYLAND September 27: The Great Chili Cook-Off,
COLORADO October 4: Behnke’s/Beltsville Rotary Chili Mooresville
June 13: Snowmass Mammoth Fest Chili Cook-Off, Cook-Off, Beltsville October 17–18: North Carolina State Chili
Snowmass Village
MASSACHUSETTS Cook-Off, Havelock
September 6: Town of Superior Regional Chili Fest,
Superior August 2: Massachusetts State Chili Cook-Off, NORTH DAKOTA
Winchendon March 12: Phi Alpha Delta Law School Chili
CONNECTICUT Cook-Off, Grand Forks
January 18: New England Women’s Invitational MICHIGAN
Chili Cook-Off, Somers April 26: Michigan State Chili Cook-Off, Livonia OHIO
September 20: The 22nd Annual Chili Fest, MINNESOTA August 30–31: Buckeye Regional & Ohio State
New Haven Chili Championships, Westerville
January 18: 10th Annual Chili Cook-Off,
Owatonna OKLAHOMA
DELAWARE
April 12: Rusty Rudder Chili Cook-Off, January 25: Wahkon Chili Cook-Off, Wahkon October 4: Cotton Pickin’ Chili Cook-Off, Altus
Dewey Beach February 1: Vinterfest Chili Cook-Off, Scandia October 18: McLoud Chili Cook-Off & Car Show,
McLoud
FLORIDA MISSISSIPPI
January 26: 99.9 KISS Country Chili Cook-Off, April 5: Crossroads Chili Cook-Off, Corinth OREGON
Pembroke Pines July 26: Main Street Chili Cook-Off, Cottage Grove
MISSOURI
February 8: Orlando Chili Cook-Off, Orlando February 22: Sertoma Chili Cook-Off, August 23: Oregon State Chili Cook-Off, Bonanza
February 15–16: Florida State Cook-Off and Springfield
Chili in the Keys Regional, Islamorada PENNSYLVANIA
February 22: Rootin’ Tootin’ Chili Cook-Off, January 11: South Heidelberg & Wernersville Chili
March 1: Gulf Coast Regional Chili Cook-Off, Columbia Cook-Off, Sinking Spring
St. George Island December 7: Ladies of Harley Chili Cook-Off, June 14: Five-Alarm Mountain Madness Chili
November 8: Marion County’s 33rd Annual Chili Kirkwood Cook-Off, Farmington
Cook-Off, Ocala
MONTANA August 31: Hanover Chili Cook-Off, Hanover
GEORGIA January 25: Montana Winter Fair Chili Cook-Off, October 12: West Chester Rotary Chili Cook-Off,
March 15: Tucker Chili Cook-Off, Tucker Lewistown West Chester
October 11: Brookhaven Chili Cook-Off, Atlanta NEBRASKA RHODE ISLAND
HAWAII May 31: Wild Willies Chili Cook-Off, Omaha
February 15: 19th Annual Samuel Adams
July 20: Hawaii State Chili Championship, Kula June 1: Nebraska State Cook-Off, Omaha Chili Cook-Off, Newport
152 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2014 *Dates subject to change.

PROMOTION
50% OFF FOR FOOD NET WORK MAGAZINE SUBSCRIBERS ONLY

SOUTH CAROLINA
April 12: South Carolina State Chili Cook-Off,
Belton
December 6: Saint Nick’s Chili Fix Chili Cook-Off,
With the NOOK app,
Anderson
SOUTH DAKOTA
you can read anytime,
November 21: Sisseton Lighted Parade & Chili
Cook-Off, Sisseton anywhere, and
TENNESSEE
March 8: Bell Buckle Volunteer Fire Department
8th Annual Chili Cook-Off, Bell Buckle
July 11: Southern Summer Chili Night, Shelbyville
on any device.
July 12: Tennessee State Chili Cook-Off, FREE for 14 days, preview a
Shelbyville
digital subscription on your NOOK,
TEXAS
March 21–22: Tolbert Texas State Chili
Cook-Off, Lockhart AS Apple and Android™ devices, and
June 30: Dallas Kosher Chili Cook-Off, Dallas LOW AS Windows 8 tablets, and continue at
October 11–12: SAP-CASI Fall Fest Cook-Off,
Saint Hedwig
November 1: Terlingua International Chili
Championship, Terlingua
$1 50% off—as low as $1 per issue!
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November 2: Lone Star Veggie Chili
Championship, Austin
UTAH
July 26: Duck Creek Days Chili Cook-Off,
Duck Creek Village nook.com/foodnetworkmagazine
September 11: Budweiser Chili Cook-Off and
Fresh Made Salsa Contest, Salt Lake City
September 20: Heat on the Street Chili
Cook-Off, South Jordan
VERMONT
March 8: The Vermont Chili Fest, Middlebury
July 24: Killington Chili Cook-Off, Killington
September 27: Poultney Rotary Chili Cook-Off,
Poultney
October 11: Ludlow Annual Chili Cook-Off,
Ludlow
VIRGINIA
Whip Up Some Fun

January 16: Wild Game Chili Cook-Off, Richmond
September 27: Chili-Chowder Cook-Off,
Chincoteague
WASHINGTON
November 15: Columbia H.D. Chili Cook-Off,
Vancouver
WASHINGTON, D.C.
September 27: D.C. Chili Cook-Off at
Clarendon Day, Arlington, VA
WEST VIRGINIA
March 15: Capitol Market Green Chili Shootout,
Charleston
June 7: Wheeling Feeling Chili Cook-Off, Wheeling
June 21: Smoke on the Water Chili Cook-Off,
Charleston
July 5: Cast-Iron Firecracker Chili Cook-Off, Ripley
September 13: West Virginia State Chili Fest,
Huntington
WISCONSIN
Our Silicone
September 6: Wisconsin State Chili Cook-Off, Rainbow Whisks
Green Lake
please both sides
WYOMING of you. The kid
May 18: Jackson Hole High Noon Chili Cook-Off
at Elkfest, Jackson Hole in you loves
June 7: Peppers on the Plaza Chili Cook-Off, the wild colors.
Cheyenne
June 14: Chugwater Chili Cook-Off, Chugwater
The adult in you
October 25: Campbell County Charity Chili adores the nonstick
Cook-Off, Gillette practicality. THE #1 SWISS BRAND OF COOKWARE AND COOKS’ TOOLS
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Follow Up
Good Question...
Have a question about cooking? Visit foodnetwork.com/goodquestion.
Q: My mother always told me to add a few drops of oil to

boiling water to keep pasta from sticking together. Does this
really work?
Joanna Knieriem, Citrus Heights, CA
A: We usually don’t recommend adding oil to pasta water. Oil makes
the noodles slippery—and then the sauce slides right off. To prevent
sticking, cook your pasta in a big pot with plenty of water and give it
a quick stir after you drop it in.
Q: I’d like to try spaghetti squash

h in
place of pasta in recipes. Is there a
secret to easily opening the squash?
sh?
Q: What’s the difference between Diane Biernat, Sherwood, OR
coconut milk, coconut cream and cream A: You just need a little elbow grease!
of coconut? Jo Guenther, Virginia Beach, VA Follow these simple steps:
A: Here’s a cheat sheet. Whichever product
1. Lay the squash on your counter and
you choose, be sure to shake the can before
stabilize it with one hand, then slice off the
e
using—the fat in coconut tends to separate.
stem with a chef’s knife.
Coconut milk is equal 2. Microwave the squash briefly to soften it, 4 to 5 minutes
minutes. L
Lett cool slightly.
parts coconut meat
3. Insert the tip of your knife into the squash and slowly cut it in half
and water, cooked and
lengthwise. Scoop out the seeds.
strained. “Light” coconut
milk has been strained 4. To cook, place the squash cut-side up in a large microwave-safe dish
twice to remove more fat. with 1 cup water, cover and microwave until tender, 12 to 18 minutes.
It’s unsweetened. Use a fork to scrape the flesh into strands.
CLOCKWISE FROM TOP: ALAMY (2); GETTY IMAGES; DEVON JARVIS/STUDIO D (2).
Co
Coconut cream contains
ahhigher ratio of coconut
Q: Can I use applesauce instead of oil in
to water, so it’s much
brownies? Brenda Payne, Farmerville, LA
thi
thicker and creamier than
A: You can, but fat helps make brownies
co
coconut milk, but it’s
fudgy. If you eliminate the oil completely,
us
used in similar recipes.
your brownies could turn out too cakey.
Instead of a one-to-one swap, use applesauce
Cr
Cream of coconut is a in place of one-third or half of the amount
blend of thick coconut of oil in the recipe (unsweetened applesauce
cream and cane sugar, so is best). You’ll still end up with a healthier
it’s syrupy and sweet. It’s brownie: ¼ cup vegetable oil has 480 calories
used in cocktails like piña and more than 50 grams of fat; the same
coladas and is often found amount of unsweetened applesauce has just
in the beverage aisle. 26 calories, and it’s fat-free.

Contest
Name This Dish!
Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 7, No. 1. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL
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Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr.,
Executive Vice Chairman; Catherine A. Bostron, Secretary. Hearst Magazines Division: David Carey, President; John P. Loughlin, Executive Vice President and General Manager; John A. Rohan, Jr., Senior Vice President, Finance. © 2014 “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of
Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of television Food Network, G. P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian
Dream up a clever name for these rolled crêpes and you could win big.
???????????????? What do you think? How to enter:

ACTIVE: 25 min l TOTAL: 1 hr 35 min l SERVES: 2 to 4
Read the recipe and come up with a
FOR THE CRÊPES 1. Make the crêpes: Combine the milk, egg, creative name for this dish.
1 cup whole milk flour, cocoa powder, confectioners’ sugar,
Go to foodnetwork.com/namethisdish
1 large egg 1 tablespoon melted butter, the vanilla and salt
and enter your best name between
¾ cup all-purpose flour in a blender; pulse until smooth.
AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.
¼ cup unsweetened Dutch- 2. Lightly brush a 10-inch nonstick skillet with January 7 and January 28, 2014. The
process cocoa powder some of the remaining melted butter; set over winner will receive a $500 gift card to
3 tablespoons medium heat. Pour in ½ cup batter and swirl to foodnetworkstore.com, and three
confectioners’ sugar coat the bottom of the pan; cook until almost set, runners-up will each receive a $50 gift card.
4 tablespoons unsalted about 4 minutes. Flip with a rubber spatula and NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! contest is
sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/
butter, melted cook until set, about 2 more minutes. Transfer namethisdish and complete and submit the entry form pursuant to the on-screen
instructions. All entries must include your name, address, telephone number, e-mail
½ teaspoon vanilla extract to a baking sheet and let cool. Brush the skillet address and original recipe name based on this month’s dish. Contest begins
ROLLED CRÊPES: KANG KIM; FOOD STYLING: KAREN EVANS. MUFFINS: KANG KIM.
12:01 a.m. ET January 7, 2014, and ends 11:59 p.m. ET January 28, 2014. Must be
Pinch of salt with more butter and repeat with the remaining 18 years or older and a legal resident of the 50 United States, District of Columbia or
Canada. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest
batter to make 3 crêpes. is subject to complete official rules available at foodnetwork.com/namethisdish.
FOR THE FILLING 3. Make the filling: Preheat the oven to 375˚.
¼ cup sweetened Spread the coconut on a baking sheet and bake RUNNERS -UP
shredded coconut until toasted, about 10 minutes; let cool. Recent Winner:
Black Friday
6 tablespoons unsalted butter, 4. Beat the butter, confectioners’ sugar and THYME SAVORS Breakfast
at room temperature vanilla in a bowl with a mixer on medium speed Leslie Veach
¾ cup confectioners’ sugar until smooth. Spread on the crêpes, leaving a Cleburne, TX
½ teaspoon vanilla extract ½-inch border. Sprinkle with the coconut.
Corn Stuffins
1 kiwi, peeled and cut into 5. Starting about 1½ inches from the bottom Kathleen Bosco
small wedges of each crêpe, arrange the kiwi, mango and Manahawkin, NJ
½ small mango, peeled and raspberries in horizontal strips. Fold the crêpes Mayflower
cut into sticks over the fruit to cover, then tightly roll up. Chill Lindsey Muffins
½ cup raspberries until firm, about 1 hour. Chianese Kandi Villafania
3 tablespoons dulce de leche 6. Cut the crêpe rolls into pieces. Thin the dulce de Sunland, CA Folsom, LA
or caramel sauce leche with 1 tablespoon water; serve on the side.

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Suggested retail price: Oil $49.50/Cream $55.00
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COOK LIKE A STAR!

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Find the recipe for a Triple Berry Smoothie at vitamix.com.

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Make our cover soup!

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VEGETABLES AND SIDES

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AT THEIR PEAK 14 DINNERS

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IN A SANDWICH AS A SNACK IN A DIP

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Everything In One Place ™

Ted Allen Ron Ben-Israel Anne Burrell Giada De Laurentiis

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a man with uncompromising standards

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KITCHEN Associate Publisher,

Vice President, Group Consumer

Available everywhere books are sold.

You name it...

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RULES AVAILABLE AT FOODNETWORK.COM/NAMETHATDESSERT.

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THE WINNING TEAM

So stress a little less and take a

THE TIPS. THE TRICKS. THE TOOLS.

Join the conversation #CookWithKohls

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Only one word can describe the

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Whatever you crave, Twinings of London® has 14 distinct and mouthwatering

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Get inspired and share your reason at

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TThere’s ocolate in her pue.

SShe snacks from e freezer.