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VERANDA BLEND®
pairs with
Chocolate Vanilla Crepes
with Berries
B L O N D E
WELCOME THE FRESH NEW SEASON with a sunny backyard brunch that celebrates all the
senses. Invite friends and family to gather for a menu of crowd-pleasing dishes and Starbucks®
blends, with tasting notes from mild and smooth to intense and smoky that awaken the flavors
A D V E R T I S E M E N T
TASTING
NOTES
mild &smooth
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Try Pike Place ® Roa st w ith cho co late,cinnam o n an dnu ts to co m p lem en t its sm o o th and b alance d taste.
P IK E P L A C E ® R O A S T
pairs with
FrenchToastSticksinShooterC upsw ithC aram el
D ippingSauce
TA S T IN GN O T E S
smooth &balanced
A D V E R T I S E M E N T
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Try Fren ch Roast w ith ro asted veg g ies an d nutsto co m p lem en t its inten se and sm o ky taste.
Find®
you bu ygroceries.
N O TE S
sm oky
A D V E R T I S E M E N T
FR E N CH R O A ST
pairsw ith
R oasted R edP epper and G oat
C heese Tart
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Getthe guide at
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Our future is yetto be w ritten.
The seconds thatp ass are ours for the taking .
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vw .com Simulated image.*DriverA ssistance features are not subs titutes for attentive driving.See Owner’s Manual for further details and importantlimitations.Formore information,visit www.iihs.org.© 2016 Volkswagen ofAmerica,Inc.
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APRIL 20 16 ● FO O D N E TW O R K M A G A Z IN E
ContentsFoodNetworkMagazine
APRIL
Do you know
your fresh
herbs? Identifythese five and
check your
answers below.
O P T O B O T T O M : M I N T , R O S E M A R Y , P A R S L E Y , S A G E , O R E G A N O T H I S P A G E , P H O T O : R A L P H S M I T H ; F O O D S T Y L I N G : B R E T T K U R Z W E I L . C A L E N D A R P H O T O S : J E F F H A R R I S / S T U D I O D ; F O O D S T Y L I N G : B R E T T K U R Z W E I L .
M A C A R O O N : A N D R E W P U R C E L L . C U C U M B E R W A T E
R : J E F F R E Y W E S T B R O O K / S T U D I O D . R H U B A R B : P A U L S I R I S A L E E . C O F F E E I C E C U B E S A N D B A S K E T : L E V I B R O W N .
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8 Recipe Index1 0 To You r Health1 6 Editor’s Letter18 You Asked
14 5 Great Shot!14 6 Good Q uestion
6 FOOD NETWORK MAGAZINE ● APRIL 2016
In the Know 23 Faux Real!• Check out the
sweetest plate of ribs ever.
2 5 Fo od New s • Find out which musiccan make your food taste better.
29 Fresh Herbs 101 • Learn how tohandle, chop and store fresh herbs.
3 4 Big Mom ents in Jelly BeansThese little treats have quite a story.
36 Paint by Num bers • Dye thisyear’s eggs with food coloring!
4 0 Open for Business • Steal somedecorating ideas fromMarcMurphy’snewTampa restaurant.
4 8 Star Kitchen • Cake Wars host
Jonathan Bennett shows us around.
Fun Cooking5 3 Morning Matzo • Make a
matzo treat that looks like a Pop Tart!
54 On a Roll• Dig into the best eggsandwich of all time.
5 6 Which Side Are You On? • FoodNetwork fans choose: ham or lamb.
5 8 The Best Thing SinceSlice d Brea d • Bake anamazing pull-apart loaf in yourfavorite flavor.
6 2 5 0 Thing s to Make w ith Yogu rtMix this refrigerator staple intosoups, sweets and more.
65 Piece of Cake!• Fool everyonewith a cake that looks like astuffed artichoke.
o g u r Things to Make with50
PHOTOGRAPHS BY
JUSTIN WALKER
● DINE WITH
A PRINCESS
●
MAKE MICKE Y
CUPCAKES
i o n
P l u s DISNE Y
VACA TION
GIVEA WA Y!!!
DISNE Y
WORLD
DISNE Y
WO R L D
WALT
Weeknight Cooking7 1 Week nigh t Dinn ers • Whip up
some easy new meals in no time.
9 5 Inside the Test Kitche nOur recipe developers reveala genius garlic-peeling trick.
Weekend Cooking
98 Have a Heart•
A
manda Freitagshows us how to break downartichokes.
1 0 4 Try This at Hom e:Matzo BallSoup • All-Star Academy’ sAndrew Zimmern shares a favoritefamily recipe.
1 1 0 A Fresh Take o n RisottoIna Garten puts spring produce tothe best possible use.
11 2 Spring Chicken • Try a newroast chicken for your Sunday dinne
Party Time11 9 Hop to It!• Pour some carrot-spike
mimosas forEaster brunch.
1 2 0 Pairing Up:Peas a nd MintStar chefs turn the classic flavorcombo into party foods.
1 2 4 Easter w ith Alex • What toserve for the big meal? This greatmenu fromAlex Guarnaschelli.
13 0 Herb Sw eet Herb • Spruce updesserts with garden-fresh herbs.
On the Road1 3 7 Close Call!• Cracker Jack or
peanuts? Find out whereAmerica falls.
13 9 A Whole New BallGam eCheck out the most over-the-topballpark bites in the country.
Contest14 8 Nam e This Dish!• Enter this
month’s recipe-naming contest.
Cover ph otograp h by Ryan Dausch Food styling: Christine Albano;prop styling: Marina Malchin
Page
62
121
104
128
114
BONUS RECIPES
Special
Section!
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Clinique Sm art™ SPF 15 Moisturizer.Plum ps skin by 70% instantly.Proven to visibly sm ooth lines,even tone and lift at 4 w eeks.More sm art thinking at clinique.com
Clinique Smart™ Custom-RepairSerum and New SPF 15 Moisturizer
New
Our lig ht b ulb m o m e nt.If a woman cando at least four thingsat once, her skin careshould too.
Visibly erase wrinkles.Even skin tone.Lift.Hydrate.
© C
l i n i q u e L a b o r a t o r i e s , L L C
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BREAKFAST AND BRUNCH
Recipe Index
Roasted Oysters w ithGarlic-Parsley Butter
47
Ma tzo Bre ak fa st Ta rts Gra no la Wa ffle s Blu eb erry Co ffe e Ca ke
53 62
Loaded Egg Sandw ich
55
Ham -and -Herb Bread
61
Ga rlic-Asiago BreadBlueb erry–Cream CheeseBread
61 61
Choco late-Cinn am onBread
61
62
62
SNACKS AND APPETIZ ERS
62
Tang y Guacam ole Chilled Cucum ber-Watercress Sou p
Sw eet Pea Dip
122
“Nam e This Dish !” Sn ac ks
Greek Mea tba lls
148
Chilled Pea So upw ith Spicy Crab
121
Marina ted Artich ok es
99
8 FOOD NETWORK MAGAZINE ● APRIL 2016
62
Bonus Recipes
on page 62!
MEAT,POULTRY AND EGGS
Chopped C heeseburgers Roast Leg of Lam b w ithGing er an d Mint
76
So y-Glaz edRoast Ch icke n
114
Ham and Gruyère Q uiche
84
try Andrew
ZImmern’s
Family Recipe!
Sm oky SpanishRoast Ch icke n
Matzo BallSoup
117 105
Articho ke-Salam iStrom boli
62
Fried Ch ick en
72
Lem on-HerbRoast Chicke n
Chicke n w ith Ga rlicPotatoes and Asparagu s
72
Slow -Cook er Ind ianButter Chick en
84 113
57
Sp an ish Porkw ith Chickp eas
Pork Cho ps w ithCornbread Stuffing
78 88
Spicy Ho ne y-Glaze d Ha m
56
o g u r
T hings to Mak e w ith
50
P HO T O G R A P H S B YJ U S T IN W A L K E R
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Contents
FISH AND SEAFOOD
Snap per w ith Fenn eland Tom atoes Sob a Noodle Bow lw ith Sm oked Trout
7 64 7
Salm on w ith Potatoesand Herb Sa lad
12 8 8 2
Shrim p Tacos w ithGrap efruit Sa lad Caram elized Sca llop s w ithGreen Pea Vina igrette
12 3
6 2
SIDES AND VEGETABLES
Sesam e Flatbread DillMushroom sand Asparagus
Sp ring Veg etab le SaladOrzo w ith Su n-DriedTom atoes
9 39 2 9 3 9 2
Cook ed Bee t “Carpac cioBlue Ch ees e Wed ge Salad
12 8
6 2
VEGETARIAN DINNERS
So uth ern Fried Tofuw ith Sw eet Potatoes
7 8
Warm Tortellinia ndRoasted Vegetab le Sa lad
9 0
Tex-Mex Bean Sou pw ith Rice
Tw o-Ingred ien tPizza Dou gh
9 0
DESSERTS AND DRINKS
Bas il-Mint Coco nu tCream Pie
Rhu ba rb-Tarrag onStrud els
Rosem ary-Thym eAngelFood Cake
Easter Egg Hunt Cake
13 1 13 2 13 4 12 8
APRIL2016 ● FO O D N E TW O R K M A G A Z I N E
S tra w b e rry Cu p ca ke s Ca rro t Mim o sa s
1196 2
Stuffed Artich ok e Cake
6 5
PASTA AND GRAINS
Pim iento Mac an d Chee sew ith Chicken Sausa ge
Pesto Pasta w ith Shrim p
8 2
S te ak Frie d Ric e Sp rin g Gre en Riso tto
8 8 1116 2 Cove r Recipe 3 0
Pesto Three Ways
find these cupcakesin a specialdisney section
C O
NE X T
H !
WITH PUFF PASTRYo n s a le A p r il 2
P R E T Z E L : R Y A N L I E B E .
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10 FO O D N E T W O R K M A G A Z IN E ●APRIL 2016
B reak fastTartsp a g e 5 3 )
S alm on w ithPotatoes andH erb S aladp a g e 1 2 8 )
DillMush roo m sand Asparagusp a g e 9 3 )
Marin atedArtich ok esp a g e 9 9 )
C hilledC u c um b e r-WatercressS o u p p a g e 6 2 )
TangyGuacam olep a g e 6 2 )
It’s K osherY o u ’ll f in d lo t s o f P a s s o v e r -f rie n d
r e c ip e s in t h is is s u e . J u s t m a k e
s u r e t o g e t k o s h e r f o r P a s s o v e r
in g r e d ie n t s w h e r e n e c e s s a r y .)
C on tents
S H RIM P T AC O S W IT H
G RAP E FRUIT salad
page 82
C AL ORIE S :
D IN N E RS U N D E R 5 0 0 C AL O RIE S T r y t h e s e lig h t m e a ls f r o m o u r W e e k n ig h t C o o k in g s e c t io n .
To Your HealthH e r e ’s w h a t ’s e x t ra g o o d f o r y o u in t h is is s u e .
T ex M ex BeanS oup with rice
page 9 0
C AL ORIE S :
S T E AK FRIE D RIC E
page 8 8
C ALORIES :
Researchers in Spain found that
people age 55 to 80 who ate nutshad lower BMIs and smaller waists
than those on a low-fat diet. The
nut eaters had a 39 percent lower
risk of mortality, and walnut eaters
in particular had a 45 percent
lower risk. Find some nutty recipes
on pages 72, 88 and 128.
HAPPINES S IS …
EATINGYOGURT! M
lt ip le s t u d ie s h a v e f o u n d t h a t e a t in g y o g u r t
c a n le s s e n a n x ie t y a n d b o o s t y o u r m o o d . I o n e
s t u d y , p a r tic ip a n t s w h o a t e y o g u r t t w ic e a d a y
r e a c t e d m o r e c a lm ly t o ir r it a t in g s t im u li t h a n t h o s e
in c o n t ro l g r o u p s . F in d d o z e n s o f n e w w a y s t o c o o k
w it h y o g u r t in t h e b o o k le t o n p a g e 6 2 .
C H IC K E N W IT H
garlic potatoes
AN D A S P ARAG U S
page 7 2
C ALORIES :
C hoco late-
p a g e 6 2 )
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G O
O D
G R E A T
F I Q
APPETIZERS
W atch recipe videos from top ch efs:
c h e e s e s o fe u r o p e . c o m
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12 FO O D N E T W O R K M A G A Z IN E ●APRIL 2016
“We growcherry tomatoes
on our smallNYC apartment
balcony.My son,Ollie,loves to
watch the colorschange as
they ripen!”
“I lovegrowing
beans,peas and
lettuces.”
“I’m grow ingtons of
sorrelright now !”
“I growcilantro,parsley,mint,thyme,rosemaryand lavendein pots,sothey’re easyto m aintain.
W h a t
a re y o u
g r o w in g
t h e s e
d a y s ?
Star SearchF ind your fav orite F ood Network celebs in th is issu e
Contents
Tyler FlorenceWo rs t C o o ks in Am e ric a ;
Th e Gre a t Fo o d Tru c kRa c e ; Tyle r’s Ult im a t e
pg. 12 1
Guy FieriDine rs , Drive -In s a n d Dive s ;
Gu y’s Gro c e ry Ga m e s ;Gu y ’s Big Bit e pgs. 14 0, 142
Bobby Flay Be a t Bo b b y Fla y ;
Bru n c h @Bo b b y ’s ;Fo o d Ne t w o rkSta r
pgs. 18 , 55 , 12 3, 140
Amanda FreitagCh o p p e d ;
Am e ric a n Din e r Re viva l pg. 9 8
Ina Garten Ba re fo o t C o n t e s s a
pg. 11 0
Damaris Ph illips So u t h e rn a t He a rt
pg. 14 0
Marc MurphyC h o p p e d
pgs. 4 0, 55
Kelsey NixonKe ls e y’s Ho m e m a d e ;Ke ls e y ’s Es s e n t ia ls
(on C ooking C hannel)pg. 14 0
Aarón SánchezCh o p p e d ;Ta c o Trip
(on C ooking C hannel)pg. 18
Aarti Sequeira Aa rt i Pa rt y;
Gu y ’s Gro c e ry Ga m e s pg. 18
Jonathan Bennet tCa ke Wa rs
pg. 4 8
Richard BlaisGu y’s Gro c e ry Ga m e s
pg. 14 0
Anne BurrellWo rs t C o o ks in Am e ric a ;
Se c re t s o fa Re s t a u ra n t Ch e fpg. 14 0
Ree Drummond Th e Pio n e e r Wo m a n
pg. 1 8
Duff GoldmanCa ke Ma s t e rs ;
Kid s Ba kin g Ch a m p io n s h ip ; Sp rin g Ba kin g Ch a m p io n s h ip
pg. 14 0
AlexGuarnaschelli All-S t a r Ac a d e m y;Ch o p p e d ;
Ale x’s Da y Offpgs. 55 , 12 4
Jeff Mauro Sa n d w ic h Kin g ;Th e Kit c h e n
pgs. 18 , 55 , 14 2
Masaharu Morimoto Iro n C h e fAm e ric a
pgs. 14 0, 142
Michael Symon Bu rg e rs , Bre w &’Qu e ;
Iro n C h e fAm e ri c a ; Sy m o n’s Su p p e rs
(on C ooking C hannel)pg. 12 2
Trisha Yearwood Tris h a ’s So u t h e rn Kit c h e n
pgs. 55 , 14 0, 142
Geoffrey ZakarianCho p p e d ;Th e Kit c h e n;
Iro n C h e fAm e ri c a ; To p 5 Re s t a u ra n t s
pg. 5 5
Andrew Zimme rn All-St a r Ac a d e m y ;
Biza rre Fo o d sw ith And re w Zim m e rn
(on Travel C hannel)pg. 10 4
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14 FO O D N E T W O R K M A G A Z IN E ● APRIL2016
Food Netw ork KitchenS e n io r V ic e P r e s id e n t , C u lin a r y
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R e c ip e D e v e lo p e r s
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M o ry Th o m a sC u lin a r y W r it e r Rupa Bhattacharya
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Food etwork agaz ine a n d t h e Food etwork agaz ine lo go an d a ny o th e r m arks are tra de m arks o f
Fo o d Ne t w o r k M a g a zine , LLC. “Fo o d Ne tw o rk,”the Fo o d Netw orklogo are the regi s te red trade ma rks of
T e le vis io n Fo o d Ne tw o rk, G.P. an d a re u s e d un de r lice ns e . A ll right s re s e rve d.
Vice President,Publisherand Chief Revenue Officer
V ickiL.W elling ton
G e n e r a l M a n a g e r S alvatore D elG iud ice
V ic e P r e s id e n t , G r o u p C o n s u m e r
M a r k e t in g D ir e c t o r
Rick D ay
A s s o c ia t e P u b lis h e r
W e n dy N a n usA s s o c ia t e P u b lis h e r ,
In t e g r a t e d M a r k e t in g
Peg gy M ansfield
H E A R S T D I R E C T M E D IA
C hristine L .Hall,V P,Hea rst D irect M ed ia
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16 FO O D N E T W O R K M A G A Z IN E APRIL2016
Editor’s Letter
I dreamt recently that I had a beautiful herb and vegetable garden
It was one of those super-realistic dreams, like the ones in
which I discover that my apartment has a bunch of extra rooms
I’ve never used. The truth is, I will never have an herb andvegetable garden, because I can’t keep anything alive—not even
a plant or flower. I killed my daughter’s basil plant in less than
a week: She had lovingly cared for it at school, brought it home
in perfect health, and in a panic, I drowned it. Then I turned
around and killed her best friend’s plant, too, after offering
to care for it over a vacation. (Sorry, Stella!)
My workaround for this shortcoming is to surround myself
with people who love gardening; I just take a bunch of
vegetables and herbs off their hands when they end up with
a surplus. (My boss, Ellen Levine, and her husband have been
my personal farmers’market for the past seven years.)
We designed this entire issue around cooking from the
spring garden, but of course, it doesn’t have to be y o garden.Peas, asparagus, mint, basil—we went big on all of it, and we
even worked some herbs into dessert (page 130). We also
compiled our best tips for keeping herbs fresh (page 29),
which is a particularly useful story for me as I can’t seem to
keep grocery-store herbs from wilting. (I assume this is related
to my gardening problems.)
As much as we all love getting our greens, we deserve
an occasional treat, too, and for that I suggest the stuffed
artichoke on page 65. It’s covered in candy leaves and
cake crumbs and it contains exactly zero percent of your
daily recommended vitamins.
beinggreen
Maile Carpenter
Editor in Chief
@MaileCarpenterTurnfresh
basilintoa
pieonpage131!
enter to Win a waltDisney World Vacation!!!You could win a trip for four to Walt Disney World fromFood Network Magazine, including five days at the themeparks and four nights at a Disney resort! To enter, visitfoodnetmag.com/sweeps. For official rules, turn to page 2of our Walt Disney World issue in the back of the magazine.
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18 FO O D N E T W O R K M A G A Z IN E ●A P R I L 2 1 6
L e t t e r s
The c on tent of allsub m ission s (includ ingletters,recipe s a ndpho tographs)shou ld b eoriginaland b ecom esproperty of Food NetworkMagazine, w hich reservesthe righ t to rep ub lish andedit allcorresp ondencereceived. By m aking asubm ission,you gua ranteethat you po ssess a llnec essa ry righ ts to g rant thm aterialto Food NetworkMagazine.
Hav e a quest io n f o r aF o o d Net w o r kst ar ?
W r it e t o us at f o o d net w o r k .co m/magazine.
Ree’s secr et t operf ect pot pies:
more but t er !
Yo u Aske d ...Food Netw ork stars answ er your burning questions.
J e f f , do youhave any tipsfor m akingperfectscram bledeggs?
M a r lo K o r
D e t r o i
C o o k th e e g g s lo w
a n d s lo w w ith lo t s o f
b u tte r. A n d s h u t o ff
th e h e a t rig h t b e fo r e
y o u th in k t h e e g g s
a re d o n e .
—Jeff Maur
R e e , I likem akingindividualchicken andturkey pot pies(w ith a doublecrust),butw hen I freezethem and thenreheat them ,the fillingbecom es dry.Do you knoww hy that is?
L in d a D u P u is
E n g l e w o o d , F L
I th in k th e c r u s t
a c tu a lly s o a k s u p
a little b it o f th e
fillin g. T ry a d d in g a
c o u p le ta b le s p o o n s o f
b u tte r to t h e s te w —
e x tr a b u tte r is k in d
o f m y s o lu tio n to
a n y t h in g in life .
—Ree Drummond
B o b b y , I alw aysthoug ht thatpressing dow nand flatteningburgers w as abig no-no,but I stillsee peopledo it. What arethey doing ?
V ic k y H a r t ,
H o p k in t o n , M A
P e o p le p re ss d o w n o n
th e ir b u r g e rs to k e e p
th e m fro m tu r n in g
fo o tb a ll- sh a p e d .
T h a t’s w h y I m a k e an
in d e n ta tio n in th e
m id d le o f th e p a tty
w ith m y th u m b — it
fa k e s o u t th e b u r ge r
s o it d o e s n ’t p u ff u p
to o m u c h .
—Bobby Flay
A a r ó n , I lovecooking w ithchile peppers—I prefer thingsa little hotterthan m ostpeople. WhenI entertain,howcan I use themw ithout sendingm y guests tothe firehouse?
S t e p h e n P a t t e r s o n
A u s t in
Y o u c an te m p e r th e
h e a t b y r e m o v in g th e
s e e d s , b u t I p r e fe r
to ju st a d d s o m e
s w e e tn e s s to t h e
d is h . Y o u c a n d o t h is
w ith sw e e t p e p p e rs,
carro ts o r fru it, su ch
a s m a n g o .
—Aarón Sánchez
A a r t i, I havefallen in lovew ith the flavorof curry—especially redcurry paste. Doyou have anyideas for usingit in a dip?
K e is h a B u t le r G lo v e r
v ia F a c e b o o k
I lo v e T h a i r e d c u r ry
p a s te , to o . I w o u ld
s a u t é so m e s lic e d
o n io n s o r s h a llo t s
u n til ju s t g o ld e n
b ro w n , th e n a d d
so m e c u r ry p a ste
alo n g w ith a little
b ro w n su g a r. C o o k
u n til fr a g r a n t, th e n
s tir th e m ix tu r e in to
so u r c re a m , m a sh e d
a v o c ad o o r p u re e d
b e a n s . F in is h w ith
lim e ju ic e a n d fr e sh
b a s il. B o o m !
—Aarti Sequeira
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Let Our
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ust like f resh he rbs m ke ll the ifference in your cooking, Foo N e twork m kes ll the
ifference in your entert ining. With everything you nee for pe rfect pl ce se tting plus
r ve-worthy recipes g lore , springtim e g therings h ve never been so e sy, fl vorful n fun.
s t o p a n d s m e ll t h e ro s e m a ry
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p u ll u p a ch air
Se t the ta ble a nd the m ood ) w ith the se five
e nte rta ining e sse ntia ls.Shop by se a rching
“F o o d N e tw o r k S p rin g ” a t K o h ls .c o m .
re cip e s fo r su cce ssW e ’r e p u t t in g a f r e s h s p in o n s p r in g t im e c o o k in g w it h t h e s e
h e r b -in f u s e d r e c i p e s T h e y ’ll b e s u r e t o p le a s e e v e r y o n e a t t h e t a b le
sk ille t ch icke nw ith to m a to e s, m ushroo m s a nd pe a s
scallo p e d p o tato e sle m
on-rose m a
ry
d eviled eg g s
spring p e a
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Skil let Chicken with Tomatoes,M ushrooms and Peas
6 chicke n thighs a bout 2 poun d s)
Koshe r sa lt a nd fre shly g roun d b la ck p e p p e r
1 ta ble spoon e xtra -virgin olive o il
3 cu ps slice d b utton m ushroo m s a bo ut 8 ounc e s)
2 clov e s g a rlic, slice d
2 ta ble spoons a ll-pu rpo se flour
1 cu p w hite w ine
2 plu m to m a to e s, d ice d
1/2 cu p froze n p e a s, tha w e d
1 ta ble spoon chop p e d fre sh p a rsle y
B utte re d e gg noo d le s, for se rving
P re h e a t the ove n to 3 75°F.
Sprinkle the chicke n w ith so m e sa lt a nd pe pp e r.H e a t the oilina FoodN etwork 3-q uart Stainless Steel Ceramic Skill et ove r m e d iu m -high he a t
Ad d the chicke n skin-sid e d own a nd coo k untilgold e n, a bo ut 5 m inute s.
Flip the chicke n, cook 1 m inute m ore a nd tra nsfe r to a pla te .
Ad d the m ushroo m s to the skille t a nd cook 1 m inute , stirring. Ad d the
g a rlic a nd co ok, stirring , untilfra gra nt a nd be ginning to color, a bo ut 2
m inute s.Stir in the fl our to coa t a nd cook 30 se cond s. Ad d the w ine a nd
cook 2 m inute s, the n a d d the to m a to e s a nd 3/4 te a spoon sa lt.N e stle the
chicke n b a ck in the sa uce skin-sid e up .B ring to a si m m e r, the n tra nsfe r t
the ove n.C oo k u ntilthe chicke n e a sily pulls a w a y fro m the bo ne , a bo ut
40 m inute s.Stir in the pe a s a nd cook to he a t through , 2 m inute s m ore .
Sprinkle w ith the pa rsle y a nd se rve w ith b utte re d e gg nood le s.
Y ield 4 servingsActive Time 1 hour 10 minutesTotal Time 1 hour 10 minutes
Lemon-RosemaryScalloped Potatoes
1 ta ble spoon unsa lte d bu tte r
2 3 /4 cup s he a vy cre a m
1 1/2 te a spo ons fine ly ch op p e d fre sh rose m a ry
1 clove ga rlic, s m a she d
G ra te d ze st of 1 le m on
Koshe r sa lt a nd fre shly g roun d b la ck p e p p e r
2 pound s Id a ho pota to e s a bout 4 po ta toe s)
1/2 cu p gra te d Pa r m e sa n
Pre he a t the ove n to 4 0 0°F.Butte r the botto m a nd sid e s of a
Food N etwork 1.5-q uart Scallop Square Casserole D ish.
Put the cre a m , rose m a ry, g a rlic, le m on z e st, 2 te a spo ons sa lt
a nd so m e bla ck p e pp e r in a la rg e sa uc e p a n.P e e la nd slice the
pota to e s 1/8 inch thick a nd a d d to the pa n.B ring to a boilove r
m e d iu m he a t a nd co ok, stirring occa siona lly so the pota to e s
d o n ot stick a nd a re co m ple te ly sub m e rg e d , u ntilthe sa uc e
thicke ns, a bo ut 5 m inute s.
Pou r the m ixture into the pre p a re d ba king d ish a nd sprinkle
w ith the Pa r m e sa n.P ut the d ish on a ba king she e t a nd ba ke
untilthe pota to e s a re te nd e r a nd the top is brow n a nd bubbling ,
a bout 40 m inu te s.L e t sta nd 10 m inute s b e fore se rving .
Y ield 4 to 6 servingsActive Time 15 minutesTotal Time 1 hour 10 minutes (includes standing time)
Spring Pea D eviled Eggs
12 la rg e e ggs
1 cu p plus 2 ta b le spo on s froz e n p e a s
3 ta b le spoons e xtra -virg in olive oil
2 ta ble spoo ns sour cre a m
1 te a spoon chop p e d fre sh m int,
plus 24 s m a llp re tty le a ve s, for ga rnish
G ra te d ze st of 1 1/2 le m ons
Koshe r sa lt
B ring a la rg e sa uc e p a n o f w a te r to a boilove r high he a t;p re p a re
a la rg e bo w lof ice wa te r.G e ntly low e r the e ggs into the b oiling
w a te r a nd cook 10 m inute s.Da in the e ggs a nd tra nsfe r to the ice
w a te r to coo lco m ple te ly.
M icrow a ve the pe a s a ccord ing to the pa cka g e d ire ctions;d ra in
a nd le t co ol.
P e e lthe e gg s, ha lve le ng thw ise a nd re m ov e the yo lks fro m
the w hite s.S e t the w hite s a sid e on a pla te .B le nd the yo lks
a nd 1 cup of the pe a s in a food proce ssor untilcru m bly. Ad d the
olive oil, sour cre a m , chopp e d m int, le m on z e st, 1 te a spoon sa lt
a nd 1 ta ble spoon w a te r a nd proce ss untilth e m ixture is s m oo th
a nd light.
Sp oo n o r pip e the yo lk m ixture ba ck into the w hite s.G a rnish
e a ch e gg ha lf w ith 1 of the re m a ining p e a s a nd a m int le a f.S e rve
i m m e d ia te ly in a Food N etwork D eviled Egg Tray or cove r a nd re frig e ra te untilre a d y to se rve .
Y ield 24 deviled eggsActive Time 30 minutesTotal Time 55 minutes (includes cooling time)
PIEC ES F O R
T H E P E R F E C T
PL A C E SET TIN G
5
r e ip e s f o r s u e s s
W e ’re p u ttin g a fre s h s p in o n s p rin g tim e c o o k in g
w ith th e s e h e rb -in fu s e d re c ip e s . T h e y ’ll b e s u re
to p le a s e e v e r y o n e a t th e t a b le .
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APRIL 20 16 ● FO O D N E TW O R K M A G A Z IN E2
In t e K nowPH OTOG RAPH Y R A L P H S M IT
FauxRe a l!If y o u t h o u g h t fo r a n a n o s e c o n d t h a t t h is w a s a p la te o f r ib s a n d c o r n o n th e c o b ,
tu n e in t o t h is se a s o n ’sS p r in g B a k in g C h a m p io n s h ip
O n t h e A p r il 1 7 e p is o d e t h e se a s o n
s ta r ts o n A p r il 1 0 ), c o m p e t it o r s a r e a s k e d to c r e a te a fa k e - o u t d is h . O n e o f th e b a k e r s
c r a fts th e s e fu n lo o k - a lik e r ib s o u t o f b r o w n ie s a n d s e r v e s t h e m w it h c o r n o n t h e c o b m a d e
fr o m a fo n d a n t- c o v e r e d c r is p e d - ric e t r e a t. Se e h o w t h e p la te c a m e t o g e th e r
a n d h o w s ix o t h e r c o n t e s ta n t s tr ie d t o fo o l t h e ju d g e s a t 9 p .m . ET . F O O D S T Y L I N G : B R E T T K U R Z W E I L .
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Some iced coffee, a little milk and a splash of Torani.
Everything you need for a glorious afternoon. H ave a Torani day
HEAVENLY CARAMEL PERFECTION
PERKUPYOURDAYWITH
©
2
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6
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E x p l o r e e a s y d e lic io u s r e c ip e s a n d o v e r 1 0 0 f la v o r s o f T o r a n i in c lu d in g Su g a r Fr e e a t w w w .T o r a n i.c o m .
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T o GazpachoFounderA ustin A llan
fellin love w ith
gazpacho on a trip to
S pain N ow he m akes
four flavors, including
a new w aterm elon
variety 3 0 f o r th r e e
1 2 -o u n c e b o t t le s ;
t io g a z p a c h o .c o m
Mucho GazpachoT his version is m ade
w ith nontraditional
ingredients like
beets and green
APRIL 2016 ● FOOD NETWORK MAGAZINE 2
In the Know
Before your next mtake a deep breathand count to three:
Astudy found thatwhen you inhale forthree seconds befortaking a bite, yousmell your meal
more intensely,which can makefood taste better.
SOURCE:PENNSYLVANIA STATE UNIVERSIT
If you’re a fan of liquid diets,
you can now drink your gazpacho
straight from a bottle
A Q U A J A R : A N D R E W P U R C E L L . T I O A N D M U C H O B O
T T L E S : M A R K O M E T Z I N G E R / S T U D I O D .
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mcdonald’smcf l urry9 minutes
Wendy’sFrosty
1 m inutes
Dairy queenbl izzard8 minutes
the west winTucson , AZ, m ight no t com e to
m ind w hen you th in k ofthe w orld’s culin ary
hot spots, b ut UN officials at UN E SCO (the
Un ited Nation s Education al, Scien tific an d
Cu ltu ralOrgan ization )just added it to their
Creative Cities Netw ork for gastronom y—
the on ly US city ever to m ake the list in th at
category. Tu cson join s 17 other destin ation s,
like Parm a in Italy an d Phu ket in Th ailan d,
because its foo d scene em braces the old
(agricu lturalpractices that date back
4,0 00 years)an d the new (foo d festivals, like
Agave Fest an d the Tam al& Heritage Festival
FARM TOTRAY TABLEJetBlue is planning to grow itsin-flight snacks right at home—atJohn F. Kennedy International Airport
Terra blue chips ser ved mid-flight.
26 FOOD NETWORK MAGAZINE ● APRIL 2016
Music can make (or break)a meal:In a recent study,
more participants saidtheir food tasted better
while listening tojazz by Frank Sinatra
or Nina Simone thanpop by musicians like
Justin Bieber. Diners notedhis hit song “Baby”made
their meal taste worsethan anticipated.
SOURCE: OXFORD UNIVERSITY
s ound bit eS
T H E T H IC K O F ITA s yo u mi ghtha v e he a rd,D a iryQue e n i s s o s u re its Blizza rds
wo n ’tfa l l o u to fthe cu ptha tthe co mpa n yn o wre qu i re s i tss ta ffto ha ndo v e rthe fro ze n tre a tu ps i de do wn;i fyo u ge to ne
ri ghts i de up,yo u ge ta s e co ndo ne fre e .Whi le we lo v e a nycha nceto ge ta fre e de s s e rt,we s ho u l dpo i nto u ttha tthe u ps i de -do wn
te s ti s no tqui te a s mi nd-blo wi nga s i tmi ghts e e m:We he lds e v e ra l co mpe ti to rs ’fro ze n tre a ts u ps i de do wn a ndfo u ndtha t
a co u ple o fthe ms taye di n pla ce lo nge rbe fo re fa lli ngo u t.
O B a n d w a g oGre e n D a y(ye s ,the ba n d)wa n ts to ma ke yo u rco ffe ebre wi n ga l i ttl e gre e n e r:The gro u pre ce ntl yl a u nche dOa kl a n dCo ffe e Wo rks ,whi chpro du ce s co mpo s ta bl e
po ds .It’s the fi rs tA me ri ca n co mpa nyo ffe ri nga na lte rn a tiv e to the e s tima te d9billi o n n o n co mpo s ta blepo ds s o lde a chye a r.o a k la n d c o f f e e c o m f o r p r ic in g
askin robbins31° bel ow6 minutes
In the Know
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Ne utro g e na ® Ac c e le ra te d Re tino l SAis s tab ilize d , s o it w o n’t b re akdo wn w ithe xp o s ure to light and o xyg e n. And fo rmula te d w ith de live ry-b o o s ting ing re d ie nts ,
it p ro vid e s vis ib le re s ults fas t. Yo u’ll s e e yo ung e r-lo o king s kin in jus t o ne w e e k.
Se e w hat’s p o s s ib le . Fo r a ll th e b e au tiful b e ne fits o fRap id Wrinkle Re p a ir,®
as kyo ur d e rm ato lo g is t, o r vis it Ne utro g e na .c o m /Re tin o l
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APRIL 20 16 ● FO O D N E TW O R K M A G A Z IN E 2 9
Fre s hHe rbs 1 1S O O L
OO I N
In the Kn o w
Hold the sprig by the top ofthe stem so thatthe leaves arepointed tow ard yourhand.
Pullyourotherhand dow n thelength ofthe stem from top tobottom so the leaves falloff .
THYMEROSEMARY CILANTROPARSLEY DILL
BASIL SAGE MINT
WOODY HERBSSt rip t h e le a ve s o ffth e t o u g h s t e m s —
yo u d o n’t n e e d t o p ic kth e m in d ivid u a lly.
TENDER HERBS T h e t h in s t e m s o fth e s e le afy h e rb s a re fin e t o e a t;
ju s t g e t rid o fa ny t h ic ks te m s .
Hold the bunch by the stem sin one hand. Position a chef’sknife at the base ofthe leaves.
Use the knife to “shave” off theleaves. Rem ove any thick stembefore chopping.
LARGE-LEAF HERBS T h e s e le a ve s a re e a s y t o p lu c ko ffo ne a t a t im e .Cu t t h e m into ribb o ns to dis trib u te t he ir fla vo r.
Pick off the leaves and stackthem , then rollinto a m inilog.
Slice across the log to createthin ribbons.
GRASSY HERBSUs e kitc h e n s h e a rs o n t h e s e s le n d e r s t a lks
s o yo u c an s n ip o ffo nly a s m uc h a s yo u ne e d .
Gatheras m any chives as youneed in a rubberband.
Use shears to snip the chivesto the desired length.
CHIVES
H OW T O P REP
P H O T O S : A N D R E W P
U R C E L L ; F O O D S T Y L I N G : C A R R I E P U R C E L L .
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Unlike the 1 2 grams of sugar in
dairy milk,* Silk Unsweetened Vanilla
Almondmilk has 0 sugar and always
tastes silky smooth.
SILKY SM O O TH
T STE W ITH O U T
TH E SU G R
Chara c te r is a trade m arko fWhite Wave Fo o ds .*Typ ic al skim m ilkhas 1 2 g ram s o fsug ar p e r se rvin g vs. 0 g ram s in SilkVanilla Unsw e e te n e d Alm o ndm ilk
p e r se rving . Dairy dat a fro m USDANut rien t Data b as e , Re lea se 28.
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Ce lebrate s pring with fr sh, w hol som ingredients. Amanda S. G luck,
mom of two and lifes tyle blogger beh ind FashionableH ostess .com
sh ares this de l icious ho ney vinaigrette d ress ing rec ipe inspired by
G arnier Whole lends H oney Treasures Repair ing Sham poo.
G olden H oney Vinaigrettewith Spring G reens Serves 4 * Total time:15 min
3 tab lesp oo n s ho n ey
¼ c u p w h ite b a lsa m ic o r w h ite w in e v in e g a r
½ te a sp o o n D ijo n m u sta rd
½ cu p extra-virgin olive oil
P inch of salt an d pe pp er
1 h ead B oston or bu tter lettu ce
1 c u p b a b y S w iss c h a r d
2 c u p s p e a sh o o ts
1 c u p sn a p p e a s
½ c u p lim a b e an s
½ c u p th in ly slic e d su m m e r sq u a sh
¼ c u p c ru m b le d g o a t c h e e se
\IJ TM[X W W V [ÆI\TMI NX I Z[TM KPW X X M L
< W U I SM^QV I QO ZM\\M_ PQ[S\W O M\PMZ\PMPW V M
^ QV MO I Z, QRW V U ] [\I ZL [IT\X MX X MZI V L W TQ̂ M
oil u n til co m p letely co m b in ed . S et asid e.
T ear lettu ce in to p ieces an d m ix in a b ow l w ith
\PM; _ Q[[KPI ZL X MI [PW W \[X MI [TQU IJ MI V [
su m m e r sq u a sh a n d g o a t c h e e se . S p r in k le w ith
p arsley a n d serve w ith v in aig rette.
SAVORth SEASON R O U G H T TO Y O U Y
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34 FO O D N E T W O R K M A G A Z IN E ●APRIL 2016
B i M o m e n i ...
18 6 1
A m erica ns have b een e ating these tiny treats form ore than 1 5 0 years. Here’s how our ob session bega n.
In t e Know
Jelly beans appear in American candyshops.William S ch rafft, w as likely insp ired byJordan A lm onds and Turkish delight.
Amer ican cand ymakers market jelly
beans as Christmascandy. Parents filllittlebags and hang them onthe Christm as tree .
Jelly beans become Eastercandy. Con fec tion ers liken theshap e to eg gs (som e callthemJ elly B ird ggs).
Prepackaged jelly beans appearin stores. Ch icago ’s B rach’s C an dyCo m pa ny sells bag s w ith a m ix of
lem on, lim e and orange be ans.
The Beatles are pelt ed wit hjelly beans durin g their f irstUS concert after a rum or spreadthat the F ab F our loved them .(T hey ac tually liked J elly B abies , agum m y cand y po pular in ngland .)
J elly B elly C an dy C om pan y starts tinke ringw ith the jelly b ea n. T he fam ily bu sine ss(foun ded in 1 8 6 9 as the G oelitz Can dy C om pan y)form ulates “gourmet jelly beans”wit h flavoring
in the gelatinous int erior r ather t han in justthe crunchy shell.
Ronald Reagan has 3½ ton sof jelly beans shipped toWashington, D.C., for hisina ug uration . uring his presiden cy,he place s a stand ing m on thly o rde rfor 7 2 0 ba gs that are distributedam on g fed eralbuilding s.
J elly B elly release s Amer ica’s firstsavor y jel ly bean—buttered popcorn.
Starburst becomes thetop-sel ling jelly beanbrand. T he beans have thesam e flavo rs as the classicchew y squares.
Jelly beans turn up on Chopped— the first
of m any M ystery Basket appearances. T histim e the w inn er turns blue berry-flavo redbeans into a sa uce to top cann olis for dessertin a future episod e, a c on testant m ake s anen trée w ith h ot sauce –flavo red be an s.
M idw es terners start drinking their jelly b ea nsw h en Illinois-ba sed Prairie Farm s Dairy sellsa limited-edit ion jelly bean–flavored milk .
A bout 16bill ion jelly bean s w illbeprod uc ed for aster this year.
h O u lie T he b lack lico rice jelly b ea n is the m ostpolarizing flavo r: In a Tw itter poll,65 percent of Food Network f ans saythey won ’t touch th em. B ut those w ho like them re a lly likethe m — w hich m ay explain w hy b lack licorice is the o nlyflavor B rac h’s se lls by the w ho le b ag .
19 2 0
1 9 8 9
18 8 0
19 3 0
19 6 4
19 6 5
2 0 10
2 0 16
1 9 9 5
2 0 14
Originally, the sticky interior ofjelly beans w as m ade from pectin,a na turalg eling red ien t derivedfrom fruit. Tod ay, corn syrup orco rn starch is also u sed .
The shell is a co ating of liquid su gar rolled ina s pinn er w ith fine ly g ran ulated sugar.
1 9 8 1
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©2016JohnB. San lippo&
ish r
® isaregisteredtrademarkof JohnB. San lippo&
Like u s o n Face b
Fo r th e Mixe d Fru it Alm o nd Tart re c ip e and m o re re c ip e s fro m Ale x, vis it fi sh e rn u ts .c o m /ale x.
A le x G u a rn a s c h e lli
Judg e o n Fo o d Ne tw o rk’s C h o p p e d e xe cu tive ch e fand m o m
Wi thFi s he r,the re a re no pre s e rv a ti v e s .No e xtra
i ngre di e nts .Jus tthe nuts ,fre s ho uto fthe i rs he l l s .
D V E R T I S E E N T
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36 FO O D N E T W O R K M A G A Z IN E ● A P R IL 2 0 1 6
In t e K now
Yo u do n’tne e da s pe cia l kit
to dye E a s te re ggs .We cre a te da ll o fthe s ewi tha ba s i cfo u r-pa cko ffo o dco lo ri ng.
N U M R S
P ainbP H O T O G R A P H S B Y JEFF H ARRIS
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APRIL 20 16 ● FO O D N ET W O R K M A G A Z IN E 3 7
HOWTOMAKEEGGDYE1 .
In a c o f fe e m u g o r s m a ll b o w l,
m ix ½ c u p b o ilin g w a t e r w it h 1 t a b le s p o o n
w h it e v in e g a r .S t ir in f o o d c o lo r in g a s
in d ic a t e d b e lo w .
2 . S u b m e r g e a n e g g in t h e m ix t u r e
f o r 3 m in u t e s , t u r n in g w it h a s p o o n
t h r o u g h o u t fo r e v e n c o lo r in g . R e m o v e
a n d p la c e o n a p a p e r to w e l t o d r y .
Tr y t h e s a m e d y e o n b o t h b r o w n a n d w h it e
e g g s t o g e t t o t a lly d if fe r e n t h u e s .
BROWN WHITEBROWN WHITE
BROWN WHITE
20 drops blue 15 drops blue+5 drops red
10 drops blue+10 drops red
10 drops yellow+10 drops green
15 drops green+5 drops blue
20 drops green
20 drops yellow15 drops yellow+5 drops red
15 drops yellow+5 drops green
15 drops red+5 drops blue
20 drops red
S T Y L I N G : H E L E N Q U I N N .
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I naninstant myskin isreadytoglow. Karlie K lo
2 0 1 6 L’O réalU SA , Inc.
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B ECAUSE YOU’RE WORTH IT.™
EXCLUSIVE 5-IN -1 FORM ULA D ELIVERS
SPECTACULAR RESULTS
1. INSTANT SUMMERTAN
2. LURREDIMPERFECTIONS
3. SMOOTH, FLAWLESS FINISH
4. IMPROVEDSOFTNESS
5. 2 -HOURHYDRATION
SCIEN TIFIC B REAK TH ROUG H
COLORCORRECTINGPIGMENTS INSTANTLYPERFECT.
TRANSFER&SWEAT RESISTANT, WASH-OFFFORMULA.
NEW
I N S TA N T TA N L O T I O N
SUBLIME
BRONZES U M M E
E X
E S S
SUN-KISSEDSUMMERCOLOR WITHOUT THE SUN ORTHE COMMITMENT
V IL B L E IN L IG H T N D M E D IU M S H D E S
IN T H E S U N L E SS IS L E
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40 FO O D N E T W O R K M A G A Z IN E ●A P R I L 2 1 6
n t h e K n o w
B usnesMarc Murphy is no restaurant rookie but his latest venturetook him into new territory:Grey Salt, which opened in Novemberinside the Seminole Hard Rock Hotel &Casino in Tampa is thechef and Chopped judge’s first restaurant outside New York City,where he owns four spots, including Landmarc and Ditch Plains.
Along with his wife, Pam, and the design firm TBDStudio, Marcbrought Grey Salt from concept to reality in just one year, usingthe Mediterranean coast as inspiration. (Marc spent much of hischildhood there when his dad was a diplomat in Italy and France.)Just before the opening, the chef gave us a tour and tastingand sent us home with some smart decorating and entertainingideas—plus recipes for two hot items on the menu.
Ma r c Mu rp h y s h o w s u s a ro u n d h is n e wFlo rida re s t a u ra n t . Fe e l fre e to s t e a l th e lo o kfo r yo u r o w n d ining ro o m .
OPEN FOR
c h e c k o u t t h ew l l o f l e m o n s !
P H O T O G R A P H S B Y STEVE G IRALT
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APRIL 20 16 ●
C h o ic e fa b ricM a rcwa n te dthebo o ths i n the ba cko fthe re s ta u ra ntto fe e llike o ce a n s ide ca ba na s .The bl u e -a n d-whi tes tri pe du pho l s te ryi sre min is ce nto fcla s s icbe a chcha i rs .
R u s tic c e ilin g sWhe n the ce i l i n gbo a rds we re de l i v e re dto the jo bs i te ,the rewa s a pro ble m:The yl o o ke dto o pe rfe ct.To giv e the ce ilings o me cha ra cte r,M a rca s ke dthe co n tra cto rs to fl i pthe pl a n ks
a n de xpo s e the ro u ghba cks .The re s ta u ra ntde s i gn e rsco mmi s s i o n e dpe n da ntli ghts ma de fro mfi s hi n gba s ke ts —a n o dto a ll the lo ca l fis hs e rv e do n the me n u .
W h ite o n w h iteM a rca n dhis de s ign te a mcho s e a l i ght,be a chyco l o rs che me fo rthedi n i ngro o m.D i n e rs whos co re the ta l l bo o ths ge ta di re ctv i e wo ftheco o ks i n the o pe n ki tche n,o r“the ma i n s ta ge ,”a sM a rcca l l s i t.“I wa n te d
pe o ple to s e e the co o kinga s a s ho w.”
W a v e r ly C la s s i c T ic k in g
F a b r ic f o r s im ila r , f r o m
2 5 p e r y a r d ; jo a n n .c o m
R o b in C h a ir
f o r s im ila r ,2 4 0 ;
y liv in g .c o m
F A
A
E T
GE
T
I
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42 FO O D N E T W O R K M A G A Z IN E ● A P R I L 2 0 16
S p l s h o f c it r u sAb la n k w a l l c a lle d o u t fo r c o lo r, s o Mr c
liv e n e d u p it u p w it h 2 1 6 g l a s s ja r s o f
p r e s e r v e d le m o n s le f t ). “Iw a n t e d ju s t o n e
c o lo r fu l b o o m ,” h e s a y s . “Ad le m o n s a r e
a ll o v e r t h e m e n u .”Te le m o n s w e r e b o ile d
w it h s a lt a n d s u g a r a n d w ill s t a y t h is v ib r a n
f o r a b o u t a d e c a d e . H e p u n c h e d u p t h e w a ll
b e h in d t h e h o s t s t a n d w it h b o t t le s o f
o liv e o il a b o v e ).
S im p le s e t t in gMr c k e p t th e t a b le t o p s s im p le : ju s t a v o t iv e c a n d le r e s t in g in
g r a y s a lt a n d p a in t e d c e r a m ic d ip p in g d is h e s f ille d w it h a s p ic e b le n d .
H e w e n t w it h w e i g h t y b u t s t ill s lic k - lo o k i n g ) f la t w a r e .
L e S o u k C e r a m iq u e
Ta b a r q a P la t e s f o r
s im ila r , 6 3 f o r f o u r ;
a m a z o n .c o m
S a m b o n e t H -A r t F la t w a r e ,
8 5 f o r a f iv e - p ie c e s e t tin g ;
g r a c io u s h o m e .c o m
In the Know
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rototype shown with options. Production model may vary. ©2015 Toyota M otor Sales, U.S.A., Inc.
yota.com /prius
WHAT ’S NE XT
ith a new double w ishbone rear suspension and a lower center
fgravity, the 2016 Prius is m aking getaways even m ore thrilling.
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44 FO O D N E T W O R K M A G A Z IN E ● APRIL2016
Fi e s ta Di s cpi tche r,$58;ma cys .co m
W o o d r e s e r v e sMarc and his chefs cook ab out 8 0 pe rcentof the m enu item s over the open flam es ofa w oo d-fired grill. Ch erryw oo d log sare stashed in large c ub bies n ea r thedining room .
In the Know
p e n
s h e lv in gThe kitchen shelvesare stocked w ithbrightly co loredterra-cotta dishes thatgo from stove to table.
In an u nexp ected tw ist
for a place that servesso m uch seafood,thech illed disp lay co untershow cases freshcitrus:“I didn’t w ant tohave the fish staring atyou,”Marc jokes.
Ca zu e l a s ,fro m$25;ti e n da .co m
P r e t t y p it c h e r sS om e service item s,like yelloww ater pitchers and large silverco ntainers for olive oil,are left
out for allto see.
Sa ns o n e Sta in le s s Ste e lFu s ti fo rs i mi l a r,$180;
go u rme ti ta l i a n .co m
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ETTER TASTEN EX T TIM E.
M ORE PEOPLE PREFER
TH E TASTE OF G EVALIA.
EN JOY TH E TASTE OF RICH ,
N EVER ITTER G EVALIA.
Based on a January 2016 nationaltaste test of coffee drinkers conducted b
independent third party com paring G evalia H ouse Blend and Starbucks H ous
D on’t be bitter, Starbucks. W ith over 150 years of experience m aking rich, never bitter coff ee,
it’s no w onder m o re p e o p le p re fe r th e t a s t e o fGe valia Ho u s e Ble n d t o y o u r
h o u s e b le n d . But don’t feelbad. W e m ight have better taste in coff ee.
But you have better taste in artisanalcheese plates.
Your friend in coff ee,
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APRIL 2016 ● FOO D NETW ORK M AGAZINE4 7
In t e K now
ROASTEDOYSTERSWITHGARLIC-PARSLEYBUTTERA C T I V E: 2 0 m in l T O T A L: 3 0 m in l SERV ES: 4
FOR TH E G ARLIC-PARSLEY BUTTER
1 stick unsalted butter, softened
¼ cup roughly chopped fresh parsley
2 tablespoons minced shallots
1½ teaspoons grated lemon zest
1 tablespoon roasted garlic
Kosher salt and freshly ground pepper
FOR TH E OYSTERS
24 oysters (in the shell)
1 baguette, cut into ½ -inch-thick slices
1 M a k e th e g a rlic - p a rs le y b u tte r : P u re e th e b u tte r, p a r s le y , s h a llo ts , le m o n z e s t ,
ro a s t e d g a rlic a n d a little s a lt a n d p e p p e r in a fo o d p ro c e s s o r u n til s m o o th .
2 P r e h e a t th e o v e n to 3 7 5 ˚ . O p e n th e o y s te r s w ith a n o y s te r k n ife . D iv id e t h e o y s te r s
a m o n g s m a ll b a k in g d is h e s lin e d w ith b a g u e tte s lic e s . P la c e a h e a p in g te a s p o o n o f
g a r lic - p a r s le y b u t te r o n e a c h o y s te r . Ro a s t t h e o y s t e r s u n t il t h e b u tt e r is m e lt e d ,
8 to 1 0 m in u te s . Se r v e im m e d ia t e ly .
SNAPPERWITHFENNELANDTOMATOESA C T I V E: 3 5 m in l T O T A L: 3 5 m in l SERV ES: 4
2 pinches of saffron threads
½ cup dry white wine
½ cup extra-virgin olive oil
1 bulb fennel, trimmed, cored and
thinly sliced, plus fronds for topping
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
¼ cup kalamata olives, pitted
½ cup vegetable stock
1 cup cherry tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
4 6-ounce snapper fillets,
pin bones removed
G ray salt, for finishing
1 Stir th e s a ro n in to t h e w in e a n d s e t a s id e . H e a t 2 ta b le s p o o n s o liv e o il in a
m e d iu m s a u c e p a n o v e r m e d iu m h e a t . A d d th e f e n n e l a n d o n io n a n d c o o k , s tir r in g ,
u n til s lig h tly s o fte n e d , a b o u t 5 m in u te s . A d d th e g a r lic a n d c o o k , s t ir rin g , 1 m in u t e .
A d d th e s a ro n - w in e m ix t u r e a n d o liv e s a n d s im m e r u n t il th e liq u id is re d u c e d
to a b o u t a t a b le s p o o n , a b o u t 3 m in u te s . A d d t h e v e g e t a b le s t o c k a n d c o o k u n t il
s lig h t ly r e d u c e d , a b o u t 2 m in u te s . Stir in t h e to m a t o e s . Se a s o n
w ith s a lt a n d p e p p e r ; s t ir in th e p a r s le y .
2 M e a n w h ile p re h e a t th e b ro ile r. P a t th e fi s h d ry w ith p a p e r to w e ls .
Ru b t h e s k in w ith 3 ta b le s p o o n s o liv e o il a n d s e a s o n w ith s a lt a n d
p e p p e r. H e a t 3 ta b le s p o o n s o liv e o il in a la r g e o v e n p ro o f s k ille t
o v e r h ig h h e a t . A d d th e fi s h s k in - s id e u p a n d c o o k u n t il g o ld e n
o n t h e b o t to m , 1 t o 2 m in u te s . T r a n s fe r th e s k ille t to t h e b ro ile r .
B ro il u n til th e s k in is s lig h t ly c h a r r e d , 6 to 8 m in u t e s .
3 D iv id e th e v e g e ta b le s a n d liq u id a m o n g 4 d is h e s . T o p w ith
th e fi s h s k in - s id e - u p . G a r n is h e a c h d is h w ith f e n n e l fro n d s a n d
fi n is h w ith g ra y s a lt.
M a r c c o o k s
t h e s n a p p e r o n h is
w o o d - f ir e d g r ill
t h e n f in is h e s it in t h e
w o o d - b u r n in g o v e n .
To g e t a s im ila r e f f e c t
a t h o m e s ta r t t h e
f is h in a s k ille t
t h e n b r o il.
For the
Keurig® K-Cup ®
Brew ing System .
Keurig an d K-Cup are trade m arks ofKeurig, Inco rpo rated. Used w ith p erm iss
THEGOOD
NEWSJUSTDOESN’STOP.
That’s right.
Gevalia also co m e
single serve cup
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48 FO O D N E T W O R K M A G A Z IN E ● APRIL2016
Airpo rts e ats T h e t r a d it io n a l w o o d d in i n g
t a b le is f la n k e d b y t w o v in t a g e
1 9 6 0 s a ir p o r t b e n c h e s . T h e y
r e m in d J o n a t h a n o f h is la t e
f a t h e r, a n a m a t e u r p ilo t .
Sta r
Ki tche n F o r
Cake Wars h o s t
J o n a t h a n B e n n e t t , t h e
k it c h e n is t h e b u s ie s t
r o o m in t h e h o u s e .
PH O TO G RAPH S Y D AVE LAURID SEN
There’s plenty of room in
Jonathan Bennett’s five-bedroomHollywood home, but on any
given day the kitchen is packed.
It’s the gathering place for the
Cake Wars host and his
housemates—including his
stepmom, stepsister and two
friends—plus anyone who stops
by to hang out. “We have this
3,000-square-foot house, yet
we’re never more than 20 feet
apart,”says Jonathan, who became
famous playing the love interest
in Mean Girls . W hen he first saw
the property two years ago, the
turnkey kitchen was a major
selling point— it was sleek and
modern, and it came with tons of
storage. He made the space his
own by bringing in a few beloved
quirky kitchen items that he
inherited from his mom, whopassed away in 2012. “She was a
huge cook,”he says. “The kitchen
was her spot.”Here, it’s everyone’s
domain:Jonathan’s friends like
to jump in and start cooking.
“There’s always something good
to eat,”he says.
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APRIL 20 16 ● FOO D NETW ORK M AGAZINE4
F m ily g r v y b o tWhe n Jo na tha n wa s gro wi ngup,
thi s de e r-s ha pe dgra v ybo a twa s
a fi xtu re i n hi s mo the r’s ho me .
“Itwa s he rfa v o ri te ki tche n thi n g
e v e r,”he s a ys .
Turn the page
to get Jonathan’s look
D o u b le f r id g eJo na tha n’s ki tche n ha s
two fu l l -s i ze fri dge sa n dfre e ze rs tha ta re
a lwa ys s to cke d.He a nd
his ho u s e ma te s u s e o n e
fo rfo o da n dthe o the r
s tri ctl yfo rbe v e ra ge s ,
ma i n lywa te ra ndju i ce .
TV t im eT his T V s a v e dJo na tha n’s
S u pe rBo wl pa rtyl a s tye a r.
Whe n the po we ru n e xpe cte dl y
we n to ffi n the de n du ri n gthe
fo u rthqu a rte r,hi s 100-pl u s
gu e s ts cra mme di nto the
ki tche n to wa tchthe fi n a l
mi nute o fthe ga me .
H e ir lo o m lu n c h b o xJo n a tha n ’s gra n dfa the rwa s a
s te e lwo rke rin Ohio a ndto o k
thi s l u n chbo xto wo rke v e ryda y.
In t h e K n o w
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50 FO O D N E T W O R K M A G A Z IN E ● APRIL2016
Ge tthe Lo o k
In the Kn o w
T h e m o d e l b ic y c le
p a r k e d o n a s h e lf w a s
J o n a t h a n ’s m o m ’s . S h e
a lw a y s f o u n d a p la c e
f o r it , n o m a t te r w h e r e
s h e liv e d , h e s a y s .
T h i s MetalB icy cleS culpture
is s im ila r .
$4 0 ;pier1 .com
J o n a t h a n a n d h is
h o u s e m a t e s k e e p
t h e b a r s t o c k e d f o r
la s t -m in u t e g u e s t s .
It ’s d e c o r a t e d w it h
p e c u lia r o b je c t s lik e
g la s s e s fr o m t h e
B e v e r ly H ills H o t e l’s
1 0 0 t h a n n iv e r s a r y
p a r t y a n d t h e UrbanTren ds P hrenolog y
Bust.
From $53;wayfair.com
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f t e r a f e w m o n t h s o f p u s h in g
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a n d h is s te p m o m u p g r a d e d
t o t h e s e lig h t w e ig h t a c r y lic
Vap or S tools.
$189;cb2.com
T h e c o lo r fu l s ilic o n e
h a n d le s o f th e JosephJ osep h E levate CarouselS et
w ill a d d a p o p o f c o lo r
t o a s t a r k k it c h e n .
$50 ;m acys.como n a t h a n jo k e s t h a t h ed o e s n ’t k n o w h o w h e liv e d
w it h o u t h is E lectric WineB ottle Op en er. It ’s h is
f a v o r it e k it c h e n a p p lia n c e .
$20 ;bedba thandbeyond.com
P ic k u p s o m e o f J o n a t h a n ’s f in d s f o r y o u r o w n k it c h e n .
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life is eating,
laughing,
loving
and a place to
enjoy it together.
699
M Ö RB Y LÅ N G A
table
M Ö RB Y LÅ N G A ta bl e 6 9 9 Stained and w axed oak veneer.
5HTXLUHV DVVHP EO\ /ƙ î : Ƙ î +Ɨ %URZQ
See IKE A store for country of origin.Vlid in U stores only.
TogetherWeEat.com
, QWHU , . ($ 6 \VWHP V %9
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APRIL 20 16 ● FO O D N E TW O R K M A G A Z IN E5
PH OTOG RAPH Y R A L P H S M IT H
Fu n C o o k in g
MorningMatzoW e ’v e s e e n a ll s o r ts o f t w is ts o n m a t z o , b u t h e r e ’s a n e w o n e f r o m o u r te s t k i t c h e n
t h a t w ill m a k e fo r a s w e e t P a s s o v e r : B r e a k 4 m a tz o s h e e t s in h a lf. C o m b i n e 2 o u n c e s
s o f t e n e d c r e a m c h e e s e w it h 1 t a b le s p o o n s t r a w b e r r y ja m ; s p r e a d b e t w e e n t h e m a tz o h a lv e s
a n d s a n d w ic h t o g e t h e r . F o r t h e g la z e , w h is k 1 c u p c o n fe c tio n e r s’ s u g a r w it h 1 ½ t a b le s p o o n s
w a te r a n d 1 d r o p r e d fo o d c o lo r in g u n t il s m o o t h . Sp r e a d s o m e g la z e o n e a c h m a tz o s a n d w ic h
a n d s p r in k le w it h c o a r se s u g a r . U s e k o s h e r fo r P a s s o v e r in g r e d ie n t s if n e c e s s a r y .)OD
T
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This m ight be the best breakfast you’ve ever eaten w ith your hands
Ro
Br ioch e
b un
A v o c a d
pickle d
peppers
Th ick-cut
b a c o n
Fr ied
e gg
W a f fle
fr ies
S h a
c h e
che
h o t s a u
PH O TO G RAPH S YLEVIBROWN
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APRIL 2016 ● FOO D NETW ORK M AGAZINE 5
A le x G u a r n a s c h e l• B u tte r e d s o ft
s e s a m e ro ll
• B a c o n
• Tw o fr ie d e g g s
• C ra c k e d p e p p e r
G e o f fre y Z a k a r ia• G r id d le d b ia ly
• C h e e s y s c ra m b le d e g
• C h iv e s
• S m o k e d s a lm o n
FunCooking
Al- ta EggHe re ’s h o w Fo o d Ne t w o rkc h e fs
ta ke th e ir s a nd w ich e s .
T r is h a Ye a r w o o d• H o m e m a d e
b u t te r m ilk b is c u it
• C h e d d a r c h e e s e
• S c ra m b le d e g g
• A v o c a d o
• B a c o n
B o b b y F la y• S o ft ro ll
• A m e ric a n c h e e s e
• B a c o n
• F rie d e g g
J e f f M a u r o• To a s te d c r o is s a n t
• S t ra w b e r ry p r e s e rv e
• A m e ric a n c h e e s e
o m e le t
• B a c o n
M a rc M u rp h y• B u tte re d to a s te d
s e s a m e ro ll
• S w is s c h e e s e
• H a m
• F rie d e g g
( W ra p th e s a n d w ic h in
fo il a n d le t s te a m fo r a
fe w m in u te s .)
Ifyo u w an t t o s t a rt a d e b a t e w it hc h e fs , a s kthe m t o d e s c ribe t h e pe rfe c t
e g g s a n d w ic h . Ha lfo fth e m w ill pro bably t e ll y o u t h a t a pro pe r ve rs io n is n o t h in g m o re t h a nt w o e g g s a n d Am e ric a n c he e s e o n a kais e r ro ll—th e w a y d ine rs a nd d e lis ha ve m a d e it fo rd e c a d e s . T h e re s t o fth e c h e fs w ill like ly g ive yo u a la y e r-by -la ye r d e s c ript io n o fa c o m bo yo u ’d ne ve r im a g in e d . And t h a t’s w h e re w e fa ll.Be ho ld, o ur te s t kitc he n’s ultim a te e g g s a nd w ich :s o ft bun , ru nn y y o lk, c ris py po t a t o e s a nd a hito fho t s a u c e in t he m o s t u nlike ly pla c e .
L OA D E D E G G S A N D W IC HA C TIV E : 15 m in l TO TA L: 3 5 m in l M A K E S : 1
½ cup frozen waffle fries, hash browns or Tater Tots
2 slices thick-cut bacon
2 slices sharp cheddar cheese
1 tablespoon unsalted butter, at room temperature,
plus more for the bun
1 tablespoon hot sauce
1 extra-large egg
Kosher salt
1 brioche bun, split
Sliced avocado and chopped pickled hot peppers,for topping
1 S p re a d th e w a ffl e frie s ( o r o t h e r fro z e n p o ta t o e s ) o n
a b a k in g s h e e t a n d b a k e a s th e la b e l d ire c ts . Lig h tly
s m a s h th e fr ie s w ith a s p a t u la a n d p u s h t o g e t h e r to
fo r m a c irc le a b o u t th e d ia m e t e r o f th e b u n ; s e t a s id e
o n th e b a k in g s h e e t (k e e p t h e o v e n o n ) .
2 M e a n w h ile , c o o k th e b a c o n in a s m a ll n o n s t ic k s k ille t
o v e r m e d iu m h e a t , tu rn in g , u n til c r is p , a b o u t 7 m in u t e s .
Tra n s fe r to a p a p e r to w e l– lin e d p la t e to d ra in ; b re a k e a c h
p ie c e in h a lf. W ip e o u t th e s k ille t .
3 La y th e c h e e s e s lic e s o n th e frie s a n d re t u r n to th e o v e n
u n til m e lte d , a b o u t 2 m in u te s . M e a n w h ile , m e lt th e b u tte r
in th e s k ille t o v e r m e d iu m h e a t . A d d th e h o t s a u c e a n ds w irl to c o m b in e . C ra c k th e e g g in t o t h e s k ille t a n d c o o k
u n til it s ta r ts s e ttin g , a b o u t 3 0 s e c o n d s . S e a s o n w ith s a lt
a n d s p o o n t h e b u tte r m ix t u re o v e r th e e g g w h ite u n t il it
s ta r ts t o tu r n o ra n g e - re d , a b o u t 3 0 s e c o n d s . C o v e r a n d
c o o k u n til th e e g g w h ite is s e t , a b o u t 1 m o re m in u t e .
4 To a s t th e b u n a n d s p r e a d w ith b u t te r. S lid e th e
c h e e s y w a ffl e fr ie s o n to t h e b o tto m b u n . To p w ith t h e
b a c o n , a v o c a d o , e g g , p e p p e r s a n d th e to p b u n .
F
O
D
TY
L
G
:
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TI
E A
L
A
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O
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Which side arehich side areSPICY HONEY-GLAZED HAM ACTIVE:30 m in l TOTAL:4 hr l SERVES:8 to 10
1 8 -p o u n d fu lly c o o k e d b o n e -in h a lf h a m
s h a n k o r b u tt)
1 c u p lo w -s o d iu m c h ic k e n b r o th
1 c u p h o n e y
¾ c u p p a c k e d lig h t b ro w n s u g a r
½ c u p d ijo n m u s ta rd
½ c u p w h o le -g ra in m u s ta rd
3 ta b le s p o o n s a p p le c id e r v in e g a r
3 ta b le s p o o n s h o t s a u c e
1 ta b le s p o o n c h o p p e d fre s h th y m e
½ te a s p o o n re d p e p p e r fla k e s
1. Bring t he ha m to ro o m te m p e rat ure 1 ho urb efo re baking.2 . Po s itio n an o ve n rac kin th e lo w e s t p o s itio n; prehe at to 350̊ . Trim o ff any skin from th e ham , le aving a ¼-inc h lay e r offat . Sc o re thefat w ith a s harp knife in a 1-in c h c ro s s hatc h p at te rn w ith o ut cutt ing th ro ugh to th e m e at . Plac e t he ha m flat-s ide do w n in a ro as tin g p an a nd a dd t he c hic ken b ro th t o th e p an .Co ver w ith fo il and b ake 1½ho urs .3 . Me anw hile , m ake t he g laze:Whis kth e ho ne y, bro w n s ugar, m us ta rds , vine gar,
ho t s au c e , thym e a nd re d p e p pe r flakes ina m e diu m b o w l. Rem o ve ¾cup o fthe glazeto a s e p arat e b o w l an d s e t a s ide fo r s e rving . Rem ove th e h am from th e o ven, dis c ard thefo il and b rush w ith ab o ut o ne-quarte r o ftherem ain ing g laze. Co nt inue b aking, brus hingw ith the g laze and the p an juic e s every 30 m inu te s , un til th e h am is a d e e p re dd is h-brown and a therm om eter insert ed in to thec e nte r re gis te rs 140 ,̊ 1 t o 1½m o re ho urs . (Add½cup w ate r t o th e pan ifth e juic e s dry o ut.)4 . Tran sfer the ha m to a c utt ing b o ard a nd le tre s t 20 m inu te s b efo re s lic ing . Serve w ith th ere s e rve d glaze .
71H A M
Fun
Co oking
5 6 F O O D N E T W O R K M A G A Z IN E ● A P R IL 2 0 1 6
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Sl iced read
8 FOODNETWORKMAGAZINE ● APRIL2016
The
BestThi ngSi nce
T u r n s t o r e - b o u g h t d o u g h in t o a f u n p u ll- a p a r t lo a f.
FunCooking
PH O TO G RAPH S Y LEVIBROW N
B l u e b e r r y–Cre a mChe e s
e b r e a d
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Chocolate-Cinnamon read
a r l i
c -A s i agob r e a d
A PRIL 2 16 ● FOODNETWORKMAGAZINE 5 9
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FunCooking
1 .Rolland stretch 1 pound thaw ed
frozen w hite bread dough into a 1 2 -inch
square on a lightly floured surface.A dd
toppings (see opposite page).Cut into
1 6 sm allsquares (fi g . A).
2 .M ake 4 stacks of 4 squares each (fi g . B).
3 .Place each stack on its side in abuttered 9 -by-5-inch loaf pan (fi g . C). G ently separate the dough layers so the
dough fills the pan.
4.C over the loaf loosely w ith plastic
w rap and set aside in a w arm place
untilthe dough rises by half its size,
1 to 2 hours.
5.Preheat the oven to 3 50 .Bake
the loaf untilit’s brow ned and
cooked through , 4 0 to 4 5 m inutes
(tent w ith foilif it’s
brow ning too
quickly).Let cool
1 5 m inutes in the
pan , then loosen
w ith a knife
(fi g . D).Rem oveto a plate and let
cool3 0 m inutes.
A B
C D
H O W T O M A K E A P U LL-A P A R T LOA F
D a r k m e t a l
p a n s c a n c a u s e
b a k e d g o o d s t o
b r o w n m o r e q u i c k ly .
I f y o u ’r e u s in g d a r k
m e t a l, r e d u c e t h e
o v e n t e m p e r a t u r e
t o 3 2 5 .
CELEBRATEFLAVOS
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lueberry–CreamCheese breadCom bine 2 ounces softened c re am c h e e s e w ith ½ teaspoon grated le m o n ze s t anda pinch of nu tm e g . Spread over the 12-inch square ofdough.Sprinkle with 2 tablespoons each
g ranu la t e d s uga r and s l ic ed a lmo nds , then 1 cup b lu ebe rr i e s , pressing lightly.Assem blethe loafas directed.Sprinkle w ith 1 tablespoon each granulated sugar and sliced alm onds
before rising and baking.Dust w ith co nfe ct io ne rs ’s ugar before serving.
Chocolate-Cinnamon breadCom bine 4 ounces finely chopped s em iswe e t c h o c o l a t e w ith ⅓ cup s u g a r and ¼ teaspoonc i nnamon . Separately, com bine 4 tablespoons softenedbutter , 1 teaspoonvanilla anda pinch ofsal t;spread over the 12-inch square ofdough, then sprinkle w ith the chocolatem ixture, pressing lightly.Assem ble the loafas directed;sprinkle w ith any fallen pieces of
chocolate before rising and baking.
Garl ic-Asiago breadCom bine 4 tablespoons softened butter, 2 tablespoons chopped p ars le y, 2 grated g arlic c loves , ¼ teaspoon re d p e p p e r flake s and a big pinch each ofsal t and p e ppe r. Spread over the
12-inch square ofdough;sprinkle w ith ¾ cup grated a s i ag o , pressing lightly.Assem ble theloafas directed.Sprinkle w ith ¼ cup asiago before rising and baking.
Ham-and-Herb breadHeat 1 tablespoon o live o il in a large skillet over m edium heat.Add 1 sliced on i on and 1 teaspoonfre s h thym e ;season w ith sal t and p epp e r. Cook, stirring occasionally, untilgolden brow n,8 to 10 m inutes;let cool.Spread ¼ cup crèm e fraîche over the 12-inch square of dough.Topw ith the onion m ixture, 3 chopped slices BlackFo re s t h am and 2 tablespoons chopped ch ive s . Assem ble, let rise and bake the loafas directed.
F o r recip es an d m o re, visit sm ith fi eld .com
A L L D A Y L O N Grom breakfast to d in n er, Sm ith fi eld h as your E aster m eals covered. So m ake this ho liday a
elebration w ith bacon and ham s that are han d-trim m ed an d slow -sm oked to perfection .
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lueberryCoffee Cake
No 33
FunCo oking
T h is r e f r ig e r a t o r s t a p le is
t h e k e y in g r e d ie n t in t h e s e d ip s
d in n e r s d e s s e r t s a n d m o r e .
Things to Make with
50
62FOOD NETWORK MAGAZINE ● APRIL 2016
PHOTOGRAPHS BYJUSTINWALKE
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APRIL 20 16 ● FO O D N E TW O R K M A G A Z IN E6
Pes t o Pa s t aw it h s h r im pNo .26
g r e e kMe a t b a l l sNo .14
t a n g yGu a c a m o l eNo .1
l u e Ch e e s eWed g e Sa la dNo .19
St r a w b e r r yc u p c a k e sNo .49
c h il l e d Cu c u m b e r -Wat e r c r e s s So u p
No .23
Gr a n o l aWa ff le sNo .35
Fr ie dCh ic k e nNo .16
t w o -in g r e d ie n tPiz z a Do u g hNo .27