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JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 5

ContentsFood Network Magazine

JULY/AUGUST 2013

Find your favorite flavors

in this issue.

Country PEACH Pie page 153

Asian WATERMELON Salad page 147

STRAWBERRY Pretzel Trifles page 141

Serious Iced COFFEEpage 70

Raspberry LEMONADEpage 169

BLUEBERRY Buttermilk Bundt Cake page 192

CHOCOLATE Zucchini Cake page 143

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6 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013

Contents

190

136

164

In the Know39 Shock Value One easy trick will make

your produce last longer. 46 Know It All: Self-Serve Fro-Yo Get the

lowdown on America’s fro-yo obsession. 50 Which Is Healthier? Compare candy-

shop sweets before your next sugar fix. 54 Road to a Restaurant See how Michael Chiarello’s new Spanish spot came to be. 56 Star Kitchen Jamie Deen shows us

his family-friendly Savannah kitchen. 60 What’s Your Diner IQ? Find out how

much you know about American diners. 70 Geek’s Guide: Iced Coffee Coffee snobs

will approve of this cold-brewed version.

Fun Cooking75 Fire and Ice Put a new twist on

lemonade using grilled lemons. 76 He Made…She Made Guy Fieri and

Melissa d’Arabian make their best steak. 81 Can You Grill It? Some surprising foods are great on the grill—like lettuce. 84 Make Your Own… Try whipping up

mayo at home. 86 Copy That! Grill your own rack of

Famous Dave’s barbecue ribs. 88 Kids’ Meal The whole family will love

these tangy Hawaiian kebabs. 90 Wake-Up Call Start your morning right with a stack of fruit-topped crêpes. 93 BLT Try five delicious takes on the classic sandwich. 102 Try This at Home Jeff Mauro shows us

how to make soft-shell crab sandwiches.

10 Recipe Index16 To Your Health24 Editor’s Letter26 Calendars31 Reader Letters34 You Asked41 Food News219 Good Question

Cover photograph by Steve Giralt Food styling: Jamie Kimm

pg. 180

Step up your BLT sandwiches. See page 96.

BONUS RECIPES

Limited 4G LTE availability in select markets. LTE is a trademark of ETSI. Claim based on a comparison of U.S. national carriers’ average 4G LTE download speeds for Android™ and Windows smartphones and iPhone 5. 4G speeds not available everywhere. Screen images simulated. ©2013 AT&T Intellectual Property. All other marks contained herein are the property of their respective owners.

1.866.MOBILITY – ATT.COM/NETWORK – VISIT A STORE

AT&T. The nation’s fastest 4G LTE network.

Faster is better.


Contents

147

83

Upgrade your iced coffee! See page 71 .

176

Party Time163 Totally Tubular Make squeezable fruity

ice pops. 164 American Cookout Ree Drummond

hosts the ultimate Fourth of July bash. 172 Summer Potatoes Food Network

stars reinvent potato salad. 180 Fresh Corn 50 Ways Find dozens of

recipes for summer corn. 184 Red, White &…Blueberry Serve a

patriotic dessert for the Fourth.

On the Road195 Capitol Chill You won’t believe how much ice cream Washington, D.C., eats. 197 50 States, 50 Ice Cream Treats

Find America’s best frozen desserts.

Contest220 Name This Dish! Enter this month’s

recipe-naming contest.

Weeknight Cooking109 Weeknight Dinners Make one of our

simple meals in no time. 128 Easy Sides Round out your dinner with

some quick, healthful side dishes. 130 Hot Tips Get smart cooking advice from

Food Network Kitchens.

Weekend Cooking135 Weekend Dinners Prepare a tasty spread for a summer party. 146 Side by Side Try a sweet or savory take on watermelon salad. 151 Pretty as a Peach Indulge in one of five

amazing peach desserts.

56

Room enough for all your freshest ideas.

The Whirlpool® refrigerator, with fl exible storage solutions and

Accufresh® dual cooling technology, senses and adapts to set

ideal humidity levels, while giving you room to keep more food

fresher. Making your coolest creations simple.

whirlpool.com®/™ ©2013 Whirlpool. All rights reserved.


SANDWICHES

BRUNCH

VEGETARIAN DINNERS

APPETIZERS AND CONDIMENTS

FISH AND SEAFOOD

MEAT AND POULTRY

Zucchini Parmesan

143

Squash Blossom Frittata Squares

Grilled Beer and Butter Shrimp with Potatoes

Pappardelle with Lobster and Corn

Spicy Pasta with Tilapia Salmon with Curried Lentils

Soft-Shell Crab Sandwiches

Cheesy Chile Strata

Shaved Squash and Tomato Pasta

Asian BLT Buns with Chile Mayonnaise

Mexican BLTs with Spicy Salsa

Beer Bratwursts

Vietnamese Egg Sandwiches

Fresh Tomato Soup with Grilled Cheese

Grilled Burgers Grilled Salmon BLT Clubs

Open-Faced Roasted Tomato BLTs

Crêpe Cake with Granola and Plums

Vegetarian Chef’s Salad

Homemade Mayonnaise Four Ways

Sausage ToppingsBurger Toppings

143 139

112

98 96

110

141

118

137

110

118

166

124

100

10394

90

120

84 141167

Recipe Index

Almost-Famous Barbecue Spareribs

Poached Chicken with Garlic-Herb Sauce

Bloody Mary Flank Steak

Pork Chops with Pineapple Salsa

“Name This Dish!” Fried Chicken

Pork Tacos with Black Beans

Grilled Cheesy Meatloaves

Sesame-Lemon Chicken

Grilled Steak and Vegetables

Simple Sirloin Steak with Chimichurri

Hawaiian Chicken Kebabs

Turkey and Quinoa Salad

86

116

76

126

220

116

120

124

112

77

88

126

Try 5 new takes on the classic BLT.


Contents

VEGETABLES AND SIDES

DESSERTS

50Bonus

Recipes!Page 180

Arugula with Grilled Plums

Blackberry Chip Ice Cream

Buttery Beans with Almonds

Peach Melba Tart

Spicy Pasta Salad with Gouda and Tomatoes

White Chocolate Mousse

Asian Watermelon Salad

Blueberry Buttermilk Bundt Cake

Coconut-Watermelon Salad

Raspberry-Watermelon Terrine

String Bean and Potato Salad

Avocado-Radish Salad

Chocolate-Zucchini Cake

Creamy Potato and Prosciutto Salad

Red Velvet–Blueberry Ice Cream Pie

Bacon-and-Egg Potato Salad

Country Peach Pie

Grilled Sweet Potato and Scallion Salad

Roasted Peach Napoleon

Baked Potato Salad

Macaroni and Egg Salad

Hot Peaches and Cream

Star-Studded Berry Tarts

BLT Bread Salad

Peach Cobbler Ice Cream Cake

Spicy Green Tomato–Avocado Salad

Strawberry-Pretzel Trifles

129

128

168

170

156

137

147

146

178

192

187

129

173

143

188

176

174

153

158

175

128

190

154

95

139

152

141

Celebrate the Fourth

of July with these

patriotic desserts.

DRINKS

Serious Iced Coffee

Coffee FrappéCoffee Float

Sparkling Sangria

Grilled LemonadeCoffee-Stout Cocktail

Mango-Guava Batidos Raspberry Lemonade

70 137

7571

139 169

7171


Contents

To Your HealthHere’s what’s extra good for you in this month’s

DINNERSUNDER 500 CALORIES

Try these light dishes from our Weeknight Cooking section:

AT THEIR PEAKBerries are loaded with fiber and antioxidants, and you’ll find plentyin this issue:

Make tarts topped with blueberries and raspberries (page 190).

Cool down with Ree Drummond’s raspberry lemonade (page 169).

Throw whole strawberries onto the grill (page 82).

Mix mashed blueberries into green tea (page 28).

s issue:

EAK

PoachedChicken withHerb Saucepg. 116

CALORIES: 443

Salmon withCurried Lentilspg. 124

CALORIES: 426

Grilled CheesyMeatloavespg. 120

CALORIES: 314

Steak andVegetables withLemon Butterpg. 112

CALORIES: 326

Spicy Pastawith Tilapiapg. 118

CALORIES: 435

GOOD TO KNOW During a recent study, people who had eatenocados also tended to weigh less, eat fewer sugary foods andve a lower risk of heart disease, according to the Centers forsease Control and Prevention. Become one of those people!u’ll find two great avocado salads on pages 129 and 139.

GOavohavDisYo

Clean SweepTHE ENVIRONMENTAL WORKING GROUP RECENTLY

RELEASED ITS ANNUAL “CLEAN 15” LIST: FRUIT AND VEGETABLES WITH THE LOWEST PESTICIDE LEVELS. LOOK FOR THESE

FIVE WINNERS IN THIS ISSUE:

CornDiscover dozens of new ways to serve it on page 180.

OnionsAdd sweet-and-sour onions to a sausage or hot dog. See page 141.

PineappleTry the pineapple salsa on page 126 as a topping for pork or chicken.

MushroomsThe vegetarian chef’s salad on page 120 calls for a pound of mushrooms.

Sweet potatoesServe Bobby Flay’s grilled sweet potato salad at your next cookout. See page 174.

ISSUE:

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TheBreakfastProject.com

SCARE UP SOME PROTEIN.Monster days start with milk at breakfast.

Contents


Sunny AndersonCooking for Real;

Home Made in America with

Sunny Andersonpgs. 34, 173

Jeff MauroSandwich King

pg. 103

Ron Ben-IsraelSweet Genius

pg. 34

Kelsey NixonKelsey’s Essentials;

The Perfect 3 (on Cooking Channel)

pg. 34

Anne BurrellChef Wanted

with Anne Burrell; Worst Cooks in

Americapg. 178

Aarón SánchezChopped;

Heat Seekerspg. 34

Melissa d’ArabianTen Dollar Dinners;

Drop 5 lbs with Good Housekeeping (on Cooking Channel)

pg. 77

Jamie DeenHome for Dinner with Jamie Deen

pg. 56

Bobby DeenNot My Mama’s Meals(on Cooking Channel)

pg. 34

Ree DrummondThe Pioneer

Womanpg. 164

Guy FieriDiners, Drive-ins and Dives; Guy’s Big Bite;

Rachael vs. Guy: Celebrity Cook-Off

pg. 76

Bobby FlayFood Network Star; Iron Chef

America; Bobby Flay’s Barbecue Addiction; Worst Cooks in

America; Brunch @ Bobby’s (on Cooking Channel)

pg. 174

Alex Guarnaschelli

Iron Chef America; Chopped

pg. 175

Robert IrvineRestaurant: Impossible;

Dinner: Impossible pg. 176

Star SearchFind your favorite Food Network celebs in this issue:

Recipes to go! You can get Food Network Magazine recipes anytime, anywhere—on any tablet or smartphone! Sign up for a digital subscription on Apple Newsstand, Nook, Amazon Kindle, Zinio, Next Issue or Google Play Magazines, and you’ll get each issue the minute it comes out.

PLUS! Check out the interactive shopping list on our iPad edition: Just tap any recipe, then mark the ingredients you need and send them to your list.

Win new cooking gear! Take our quick holiday poll and you’ll automatically be entered for a chance to win tons of Food Network gear to help you cook an amazing feast, courtesy of Kohl’s. Go to foodnetwork.com/holidaypoll for details.NO PURCHASE NECESSARY TO ENTER OR WIN.

HOLIDAY POLL SWEEPSTAKES IS SPONSORED BY

HEARST COMMUNICATIONS, INC. TO ENTER, GO

TO FOODNETWORK.COM/HOLIDAYPOLL, COMPLETE

THE ONLINE POLL AND SUBMIT ENTRY FORM TO

BE AUTOMATICALLY ENTERED INTO SWEEPSTAKES.

SWEEPSTAKES BEGINS 12:01 A.M. ET JUNE 18, 2013, AND

ENDS 11:59 P.M. ET AUGUST 5, 2013. ODDS OF WINNING WILL

DEPEND UPON THE TOTAL NUMBER OF ELIGIBLE ENTRIES

RECEIVED. MUST BE 18 YEARS OR OLDER AND A RESIDENT OF

THE 50 UNITED STATES, DISTRICT OF COLUMBIA OR CANADA.

VOID IN PUERTO RICO, QUEBEC PROVINCE AND WHERE

PROHIBITED BY LAW. SWEEPSTAKES IS SUBJECT TO COMPLETE

OFFICIAL RULES AVAILABLE AT FOODNETWORK.COM/HOLIDAYPOLL.

om/holidaypoll for details.

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Unlike other credit cards, the Citi Simplicity® Card is the only card with no late fees, no penalty rate and no annual fee – ever.

To apply, go to citi.com/simplicityOr visit your local branch.

Simplicity

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No late fees ever. No penalty rate ever.Because there are plenty of other things to stress over.

The standard variable APR for purchases and cash advances is 12.99%, 17.99% or 21.99% based on your creditworthiness. Minimum interest charge - $0.50. Fee for foreign purchases - 3% of the U.S. dollar amount of each purchase made outside the U.S. Cash advance fee - 5% of cash amount. $10 minimum. Balance transfer fee - 3% of balance transfer amount. $5 minimum. The information about the costs described here is accurate as of 04/01/2013. This information may have changed after that date. To fi nd out what may have changed, call us at 1-800-492-2127. © 2013 Citigroup Inc. Citibank, N.A. Member FDIC. Citi, Citi with Arc Design and Citi Simplicity are registered service marks of Citigroup Inc.


Diff erent rooms call for diff erent moods. So let each room’s unique personality shine by combiningdifferent colors in the same collection from HGTV®VV HOME by Sherwin-Williams to create bold,balanced and subtle looks. Find your inspiration and create the perfect personality for your home.

withDAVID BROMSTAD

PALETTE TALK

Learn more at a Sherwin-Williams store or sherwin-williams.com/hgtvhome.

THE GLOBAL SPICE COLLECTION

Let each room in your home make a statement.

Editor in Chief Maile Carpenter

Creative Director Deirdre KoribanickExecutive Editor Joanna SaltzManaging Editor Maria Baugh

EditorialFood Director Liz SgroiFood Editor Erica ClarkFeatures Editor Yaran NotiSenior Editors Lisa Cericola, Lisa FreedmanRecipe Editor Ruth KaplanSenior Associate Editor Allison BakerEditorial Assistants Ellery Badcock, Hannah Kay Hunt Online Coordinator Victoria PhillipsInterns Liz Childers, Jessica Lee, Katie St. John

ArtArt Director Ian DohertyDeputy Art Director Marc DavilaAssociate Art Director Dorothy CuryDigital Imaging Specialist Anthony EcanostiArt Assistant Brian Hardiman

PhotographyPhoto Director Alice AlbertDeputy Photo Editor Kathleen E. BednarekAssociate Photo Editor Lynn SellAssistant Photo Editor Casey OtoIntern Catherine Armanasco

CopyCopy Chief Joy SanchezResearch Editor Linda FiorellaCopy Editor Paula SevenbergenAssistant Managing Editor Heather DiBeneditto

Food Network KitchensSenior Vice President, Culinary Production Susan StocktonVice President, Test Kitchen Katherine AlfordExecutive Culinary Producer Jill NovattTest Kitchen Manager Claudia SidotiRecipe Developers Andrea Albin, Bob Hoebee, Amy StevensonRecipe Developer/Nutritionist Leah Trent HopeRecipe Tester Vivian ChanDirector, Culinary Product Development Mory ThomasCulinary Writer Rupa BhattacharyaIntern Amanda Catrini

Food NetworkPresident Brooke Bailey JohnsonGeneral Manager, Scripps Enterprises Sergei KuharskyEditorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine

Hearst Magazines DivisionPresident David CareyPresident, Marketing & Publishing Director Michael ClintonExecutive Vice President & General Manager John P. LoughlinPublishing Consultants Gilbert C. Maurer, Mark F. MillerPRINTED IN THE U.S.A.

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653

Size up your fro-yo toppings

on page 46.

Editorial Director Ellen Levine

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Let your imagination run wild.Transform your home with the coordinated color collections fromHGTV® HOME by Sherwin-Williams. See them all at your local Sherwin-Williams store or sherwin-williams.com/hgtvhome.

FEATURED: THE GLOBAL SPICE COLLECTION Join us on

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Whatever your pleasure, the Griddler® from Cuisinart does it all! Prepare perfect pancakes, put some sizzle in your steak, or serve up a classic grilled cheese sandwich. Cleanup is simple because the reversible and removable plates go right into the dishwasher! Cook, enjoy, and clean up in no time!

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Vice President, Publisher and Chief Revenue OfficerVicki L. Wellington

Associate Publisher, Associate Publisher Integrated Marketing Wendy Nanus Peggy Mansfield

General Manager Salvatore Del GiudiceVice President, Group Consumer Marketing Director Rick Day

AdvertisingNEW YORKExecutive Account Directors Diane Anderson, 212-484-1459 Jackie Bodner, 212-484-1462 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463Advertising Services Manager Celeste Chun, 212-484-1442Sales and Events Coordinator Kathleen D’AloiaSales Assistants Ashley Wells-Wood, Danielle ManziMIDWESTAdvertising Director Amy Mehlbaum, 312-984-5117Sarah Lenert, Account Director, 314-475-5439 Hillary Morse, Account Manager, 312-251-5352 Allison Winters, Account Manager, 312-251-5342 Keely Dahlen, Sales Assistant, 312-251-5367SOUTHEASTKelly Peterson, Director, 770-641-1578 Diane Cohan, Assistant, 770-641-1578DETROITSarah Lenert, Account Director, 314-475-5439LOS ANGELESLeighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Assistant, 310-664-2821TEXAS The Ingersoll Company 214-526-3800 Jennifer Walker, Lynn WisdomPACIFIC NORTHWESTPoppy Media Meghan Tuohey, 415-990-2825FLORIDA, MEXICO AND THE CARIBBEANMaria E. Coyne, Inc. Maria E. Coyne, Account Manager, 305-756-1086 Donna Falcone, Account Manager, 305-756-1086TRAVEL DIRECTORMcDonnell Media, Inc. 888-410-5220 Erin McDonnellNEW ENGLAND Jackie Bodner, 212-484-1462HAWAIILola A. Cohen, Account Manager, 808-282-1322

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President & Chief Executive Officer Steven R. Swartz

Published by Hearst Communications, Inc. a unit of Hearst Corporation 300 West 57th Street New York, NY 10019

Editor’s Letter


I wonder

if a bunch of food-industry analysts are sitting around a table

somewhere trying to figure out why Americans have become obsessed with self-serve frozen yogurt. I don’t pretend to know

what makes one dessert become a trend (cupcakes) and another one not. (Been to a rice pudding store lately?) But I know that

pump-your-own yogurt chains have been opening hundreds of new stores every year (see page 46 for our

trend report), and I can offer one possible explanation: It’s really fun to pump your own soft serve. I tried it for the first time when I worked the counter at McDonald’s in the ‘80s, and it was the best

part of my job—maybe because it was one of the only tasks that I actually controlled. Most of my duties were preprogrammed, including soda dispensing, but the McDonald’s Corporation left two things in my

not-so-capable hands: salting the fries and pumping the soft serve. (I’m fascinated to this day that McDonald’s allows human employees to

salt the fries freehand. All it takes is one guy with an overzealous shake of the canister to wreck a whole batch…but I digress.)

Once I realized that I could pump the soft serve as I wished, I set out to master the art of swirling. And the more I practiced, the

bigger the cones got, until suddenly kids were lining up at my cash register because I was pumping the tallest cones they’d ever seen. The fun lasted for a

week or so, until a manager saw me do it and disciplined me on the spot. I had half a mind to oversalt some fries in protest, but instead I went back to making short,

forgettable cones according to company regulations. I returned to glory in college, when I worked at the Yogurt Oasis in Chapel Hill and mastered not just the fro-yo swirl but also the

art of adding toppings so they wouldn’t fall all over the place. I put my skills to good use a few years later when my brother-in-law found an industrial soft-serve machine on the street in

New York City, fixed it and threw the best party ever: a pump-your-own ice cream social. People couldn’t help themselves—they went insane at the pump, gorging on soft serve

until they were physically ill. I should have looked at the sheer joy on their faces and seen the future of self-serve fro-yo. But I was too busy making a sundae.

Maile CarpenterEditor in Chief

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Photo by Jade Albert

Learn more at

autismspeaks.org/signsSome signs to look for:

No big smiles or other joyfulexpressions by 6 months

No babbling by12 months

No words by16 months

© 2012 Autism Speaks Inc. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved. The person depicted is a model and is used for illustrative purposes only.


Calendar

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2WEDSUN THUMON SATTUE

20

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Make maple mustard in honor of

Canada Day: Mix ½ cup dijon

mustard with ¼ cup maple syrup; serve on hot dogs.

Happy Birthday, Sandra Lee!

Celebrate with her piña colada pie:

foodnetwork .com/coladapie.

Serve patriotic ice cream cones today: Dip the tops of cones in melted white chocolate; roll in red, white and blue sprinkles.

Plums are prime! Use them in mimosas: Puree 4 plums with 3 tablespoons each sugar and water; strain. Add to prosecco.

Try Iron Chef Jose Garces’ chicken-chorizo paella for dinner in honor of his birthday. Go to foodnetwork .com/paella.

Celebrate Bastille Day with French onion burgers: Serve patties on brioche buns with gruyère, caramelized onions and dijon mustard.

Serve smoky nuts for the MLB All-Star Game: Toast cashews in a skillet with olive oil, chili powder and smoked paprika, 5 minutes.

Cut your kids’ sandwiches

into moon shapes in honor of Neil Armstrong:

He set foot on the moon on this day in 1969.

Start the week with a healthful breakfast to go: Scramble egg whites with baby spinach; tuck into pita bread with sliced tomatoes.

It’s Jeff Mauro’s birthday. Tweet the Sandwich King a greeting at @JeffMauro.

Toast the end of the week with a glass of white wine and keep it cold with a few frozen grapes.

Prep ice cream sandwiches for the week: Layer strawberry ice cream and jam between sugar cookies; freeze.

Try Alton Brown’s chicken wings tonight: It’s his birthday!

Go to foodnetwork

.com/buffalowings for the recipe.

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A L F R E S C OFrom serveware to drinkware to linens that go everywhere,

create the perfect summer spread perfect for your budget.

Shop the Food Network™ collection only at Kohl’s and

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AUGUST 2013

August

Start the month with a cool treat: Mix broken chocolate-covered pretzels into dulce de leche ice cream.

Figs are in season! Pick up a pint, then stem, halve and tuck into corn muffins before baking.

Splurge this morning: Fill a halved croissant with chocolate chips and sliced strawberries. Grill in a panini press.

Replace your morning coffee with a fresh antioxidant fix: Mash blueberries in a glass, add ice and top with chilled green tea.

For an easy app tonight, blister shishito peppers in olive oil. Warn guests: One in 10 of these Japanese peppers is super spicy!

Watch the PGA Championship and make Arnold Palmer slushes: Mix equal parts lemonade and iced tea; freeze until slushy, stirring occasionally.

Switch up your lunch and make a summery sandwich of sliced peaches, fresh mozzarella and pesto on multigrain bread.

In honor of Aarti Sequeira’s birthday, make her coconut-lime granita tonight: Go to foodnetwork .com/granita.

It’s Giada De Laurentiis’

birthday! Try her bruschetta: Top grilled ciabatta

with ricotta and orange marmalade.

Happy Birthday, Rachael Ray! Tweet her a greeting at @rachael_ray.

Serve BLT hot dogs tonight: Top with mayo, bacon, shredded lettuce and diced tomatoes. Flip to page 93 for more BLT ideas.

Make sorbet pie for the long weekend: Scoop assorted sorbets into a graham crust. Cover with plastic wrap, press to fill the gaps and freeze.

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Melissa’sSECRET BEACH

Ina’sFAVORITE

CHEESE SHOP

Bobby’sGO-TO

LOBSTER ROLL

THE STARS’ GUIDE TO The Hamptons

Summer Trips35 spots for food lovers

FUN

Take our saltwater taffy quiz (page 20)

PLUS Cool travel bags Best boardwalk bites And more!

We Hear You...A few thoughts from our readers this month. Keep the letters coming!

Reader Letters

The Derby Tartlets [Weekend Cooking] in the May 2013 issue are simply irresistible—our family could not stop eating them. I even made a second batch with a peanut butter and chocolate filling sprinkled with sea salt and toasted coconut. They were tartlets of heaven!

Lori SensenigLancaster, PA

The recipe for Soppressata Pizzas [Weekend Cooking, May 2013] calls for the garlic to be discarded after cooking the sauce. To someone who grew up in an Italian-American household, throwing away the garlic is tantamount to throwing away the best part of the recipe. Instead, you could have chopped two of the cloves and served them in the sauce.

Anne Forcella SkalitzaSpring Lake, NJ

I loved “Can You Put an Egg on It?” in the May 2013 issue. I recently lost 35 pounds, and one of the changes I made was to put a fried egg on sautéed spinach instead of toast. Now you have given me so many new options.

Sharon LeathermanOrange, CA

I flipped straight to the Recipe Index for healthy-meal inspiration when I received my May 2013 issue. Breakfast food is my favorite, so I was excited to see so many options. Ted Allen’s Brunch Tart with Spinach, Olives and Leeks [“Real Men Make Quiche”] was the perfect meal with a nice glass of sauvignon blanc.

Leslie MoyarHolly Springs, NC

Is the spelling of “macaroons” incorrect in the May 2013 issue’s “Try This at Home” story? A macaroon is a coconut cookie, but the cookie pictured is a French macaron.

Jana HaganBirmingham, AL

Editor’s Note: Actually, both spellings are correct. Macaron is the original French term for these sandwich cookies and “macaroon” is the English translation. We chose to go with the English spelling.

I laughed when I saw the fresh salsa recipes [“50 Salsas and Guacamoles”] right after reading that jarred salsa is better for you in “Which Is Healthier?” The irony was funny.

Gina HodgesIndianapolis

We’re building a new house, and I wanted to bake some goodies as a thank-you to the construction crew, so I made Paula Deen’s Lemon Bars and Jamie Deen’s Chewy Toffee Bars [“He Made…She Made,” May 2013]. Both were huge hits with the builders!

Lindsay TobinMentor, OH

I was thrilled that Ocean City, NJ, was featured in your “Walk the Walk” boardwalks article [Travel Supplement, May 2013]. I have been vacationing in O.C. since 1970, and my family has reunions there every three years. I’m surprised you did not mention the amazing hoagies at Voltaco’s—I plan every meal around them.

Margery WhitesideFort Myers, FL

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Reader Letters


Your Basic Sweet-Roll Dough [“Good Morning,” May 2013] was truly heaven-sent. It’s the best I have ever tried. My whole family loved the Classic Cinnamon Rolls and Mexican Chocolate Loaf. The only thing I changed was that I drizzled cream cheese frosting on the cooled rolls and omitted the cayenne pepper on the loaf for my kids. Can’t wait to make the Cappuccino Knots and Sticky Monkey Bread.

Rose MayerBad Soden am Taunus, Germany

Thank you for the behind-the-scenes look at Chopped [“Shooting Baskets,” May 2013]. I loved reading about what Ted Allen and the judges are like while filming—I had always wondered what it takes to make an episode and how Food Network comes up with those bizarre baskets.

Kelly ShealerMyersville, MD

I’ve always made pancakes from a box, but for Mother’s Day I decided to try your Perfect Pancakes from the May 2013 issue. My 2-year-old helped me add chocolate and peanut butter chips at the griddle while the grandparents kept the triplets busy. The pancakes were a hit and helped start off my wife’s first Mother’s Day as a mother of four the right way.

Adam FienmanBloomfield Hills, MI

I absolutely love the cinnamon roll recipe [“Good Morning,” May 2013] and have already made it twice. It’s taken the place of my go-to cinnamon roll recipe.

This will be the one that gets passed down through generations.

Joann KelleyRacine, WI

I was reading “The Rhubarb Handbook” in the May 2013 issue, and I just wanted to say that you can totally eat it raw! I have lived in an area that grows rhubarb my whole life, and we just pick it and dip it in sugar (like strawberries). It can be sour, but it’s way better than eating sour candies!

Desiree RobertsNew Haven, VT

I was excited to read in the May 2013 issue that Ina Garten would be selling frozen meals at the grocery store [Food News]. They were sold out the first two times I went to buy them (figured it must be a good sign), so I was delighted to find the Beef Stew Bourguignon and Shrimp Scampi & Linguine on my third try. They’re perfect for two, and all of the ingredients taste homemade. Thanks, Ina, for the convenient gourmet freezer staples.

Laurel PapkeSan Jose, CA

Th b

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You Asked...Food Network stars answer your burning questions.

Letters

Have a question for a

Food Network star?

Write to us at

foodnetwork.com/

magazine.

The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.

Ron, what is your favorite confection to make at home?

Melody Durham via Facebook

I love to bake yeast cakes, such as kugelhopf (similar to a Bundt cake) and babka (a Ukranian sweet bread). And my braided challah is as elaborate as some of my cakes: Try the recipe at foodnetwork.com/ronschallahbread.

—Ron Ben-Israel

Kelsey, why do potato salad leftovers become watery the next day?

Kathy Hildebrand Rochester, NY

The primary ingredients in traditional potato salad—potatoes, celery, onions—contain a lot of water. When salt is added to season the salad, it makes the problem even worse by drawing the water out of these ingredients. I think the best way to combat this is to make and eat the salad the same day. The longer it sits, the more watery it will become.

—Kelsey Nixon

Aarón, what’s the best way to introduce dishes with heat to non-adventurous eaters?

Daren McDougal via Google +

With people who aren’t adventurous with food, you have to slowly build up the heat. Start with something like pureed chiles topped with a sweet fruit like mango and work your way up to hotter dishes.

—Aarón Sánchez

Sunny, what is the perfect rub for slow-roasted pork butt and ribs?

John R. Verdenskyvia Facebook

The butt, or shoulder, is my favorite thing to slow-roast. Pork accepts flavor really well, so it’s fun to tailor the seasoning blend to your meal. The easiest is my grandma’s recipe, which is just Old Bay, sweet paprika, garlic and onion powder. I also like pumpkin pie spice blends or curry blends with plenty of salt and pepper. For ribs, I’m a daughter of the Carolinas, so I lean toward vinegar in my sauce. Or try rubbing the ribs with a blend of chili powder, lime juice and honey.

—Sunny Anderson

Bobby, I love grilling corn for corn salads, but I have trouble getting the corn to caramelize in the husks. Any tips?

Rod Kreuter West Chester, OH

Take off the husks! Removing the husks is not a bad thing. If you don’t, you really just end up with steamed corn—not grilled corn. First, spray the grill with a little bit of olive oil, then clean the corn and put it on the grill naked. Just watch it closely as you grill, and it will turn a nice brown.

—Bobby Deen

Kelsey says to eat potato salad the same day you make it.

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RESTAURANTS TO EXPLORE

APSLEYS, A HEINZ BECK RESTAURANT

Dine on Michelin-starred, Mediterranean-

inspired dishes under the stunning glass roof

at one of London’s most beautiful settings for

lunch, dinner or classic afternoon tea.

MARCO PIERRE WHITE STEAK & ALEHOUSE

Discover the British-style steakhouse, with beef

sourced from grass-fed Scottish cattle and a

menu of English specialties, just off Spitalfi elds

in the hip East End.

AND REMEMBER...

Take your MasterCard, because some top

restaurants don't take AMEX, including

In Parma, Seven at Brixton and The Lido Cafe.

FLAVORS OF LONDON

TASTE THESE ENGLISH CLASSICS:

Bangers and mash (sausages and mashed

potatoes), bubble and squeak (mashed

vegetables shaped into cakes and pan-fried),

beer-battered fi sh and chips, and shepherd’s pie.

CHEERS: BRITISH BREWS

BITTER OR IPA: Well-hopped pale ale

GUINNESS: A dark, dry stout fl avored with

roasted barley, with a thick, creamy head

SHANDY: Half-and-half mix of beer and lemonade

SNAKEBITE: Lager and cider

PIMM'S CUP COCKTAIL: Sliced fruit, cucumber

(yes!) and Pimm's No. 1, a bracing British liqueur

LIVE LIKE A LOCAL

INSIDER TIPS: Dinner is later in London, 8:00

or after. For higher-end restaurants, be sure to

make a reservation, but most local pubs serve

good British fare and accept MasterCard.

For inspiration, exclusive offers and all the

ingredients for your priceless trip to London,

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Great morning

Shock ValueFood scientists think they’ve found a way to extend the life of fresh produce: Shock it in warm water. Researchers at The Cooking Lab, a research facility started by Modernist Cuisine author Nathan Myhrvold, report that submerging fruit and vegetables in hot water slows the production of the gases and enzymes that turn them brown. Just fill a large pot with hot tap water (between 122 ̊and 131̊ ) and soak the produce for two to three minutes. Then drain, dry and refrigerate as usual. Your fruit and veggies might taste better, too. W. Wayt Gibbs from the lab says that in the study, they found a slight increase in crunchiness.

Make your summer produce last. Then, price-check your frozen yogurt

and test your diner knowledge.


In the KnowPHOTOGRAPH BY KANG KIM

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Food newsIn the Know

Give the resident griller some fun steak-themed gear.

Arrange meats and cheeses on this Prime Cuts serving board.$30, Fred & Friends; perpetualkid.com

BOX SCORESMaybe you should have saved some of those old cereal-box prizes: A Kellogg’s Sugar Smacks box and the flying rocket freebie inside sold for $550 at an auction last year. Dozens of cereal-related items will hit the block again on July 27–31. To get in on the bidding, visit profilesinhistory.com.

FROM THE PROBLEMS-WE-DIDN’T-KNOW- WE-HAD DEPARTMENT:Old El Paso has released flour tortillas shaped like a bowl. We questioned the idea until we realized that they hold a boatload of toppings. $3 for eight; at grocery stores

UST 2013

Don’t worry: These Steak Suckers are cherry flavored. $3.50; retroplanet.com

This Piece of Meat tee makes the perfect outfit for any barbecue. $20; threadless.com

Even vegetarians will flip over this T-Bone Spatula.$14; gamago.com

Keep track of grocery lists with this T-Bone Steak Noteblock.$9; chroniclebooks.com

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Three in four people have shared an ice cream cone or ice pop with their pet. SOURCE: PET360.COM

It’s been a busy year for food thieves.

S W E E T O R S C A R Y ?

JUMP FOR JOY DURING A RECENT STUDY,

PEOPLE WHO EXERCISED WITH VERTICAL MOVEMENT (LIKE SKIPPING ROPE) REPORTED FEELING LESS HUNGRY THAN THOSE WHO RODE A BIKE OR DID NOTHING. SOURCE: APPETITE

HOT STUFF


In the Know

FIFTY AND COUNTING… We can’t imagine that the latest Fifty Shades book, Fifty Shades of Kale ($20, HarperWave), will be as riveting as the provocative bestseller. Oddly enough, it isn’t the first food-related knockoff. Also published in the past year: Fifty Shades of Smoothies, Fifty Shades of Avocados and—no kidding—Fifty Shades of Quinoa.

Police arrested a man at a rest stop on the New Jersey Turnpike after he

stole 42,000 pounds of Wisconsin muenster cheese with intent to

resell it to East Coast retailers. The haul was worth $200,000.

Thieves heisted more than $100,000 worth of frozen hamburger

patties from a New Jersey trucking facility before the beef could make

its way to the Netherlands. As of press time, the police had no leads.

When someone drove a Krispy Kreme truck (carrying roughly 9,500

doughnuts) out of a Georgia parking lot, a high-speed chase ensued.

Cops took the thief into custody, but they didn’t keep the doughnuts.

A few weeks before the Super Bowl, two food-distribution center

employees stole $65,000 worth of frozen chicken wings. They used

a forklift to load 10 pallets onto a rental truck, but they forgot to turn off

the surveillance camera and were charged with felony theft.

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In the Know

SEARCHBill Pullman has been cast in all sorts of roles, but in The Fruit Hunters (out on DVD July 16) he plays himself: a real-life fruit obsessive.

Pullman and fellow fruit lovers look for rare finds, and at one point he tries the famously stinky durian fruit (above),

which brings us to another little-known fact about the actor: A stage injury in college left him with no sense of smell. “It makes me the perfect candidate to taste a durian,” he says. $30;

amazon.com

FRUITFUL

CHEERS TO OREGON FOR

SHOWING THE MOST LOCAL-FOOD PRIDE: STATE

REPRESENTATIVES JUST PASSED A

RESOLUTION TO MAKE BREWER’S YEAST

(SCIENTIFICALLY KNOWN AS SACCHAROMYCES CEREVISIAE)

THE OFFICIAL STATE MICROBE.

NO BUTTS ALLOWEDStarting this summer, 350 cuts of pork and beef, including ever-popular pork butt, will go by new names on grocery-store labels. The National Pork Board and the National Cattlemen’s Beef Association say the names are meant to be less confusing. What do you think? E-mail us at [email protected].

Almost 40 percent of grocery shoppers now bring reusable bags to the store.

SOURCE: MACORR RESEARCH

pork loin rib choprib-eye pork choppork loin ch

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pork buttblade roast

bone-in pork loin chopporterhouse pork chop

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30% SPF. 70% BFF.

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In the Know

WORTH THE WEIGHT?

Some toppings are better deals than

others. Buying 1 ounce equals:

Marshmallow Fluff3½ tablespoons

Fruity Pebbles²⁄₃ cup

Blueberries16 berries

Gummy worms3 pieces

Banana slices4 pieces

Mini chocolate chips2½ tablespoons

Good Deals

Not-So-GoodDeals

Mini chocolate–peanut butter cups: 22 pieces

Blackberries4 berries

Yogurtland Burbank, CA:

35¢Orange Leaf Rogers, AR:

45¢Yogurt Mountain

Katy, TX:

49¢16 Handles

New York City:

52¢Yoforia

Old Greenwich, CT:

64¢

A cross-country price comparison

(by the ounce):

Price CheckPump with caution—the cost adds up quickly!

We filled small, medium and large cups with yogurt and one topping at a New York City 16 Handles.

SWEET OR TART? We polled readers to see which

type of fro-yo they prefer.

12%

Both

Sweet45%

Tart43%

(The person at the

counter said most people

share this size with

someone—but that’s still more

than $8 per person!)

Small:

$6.51Medium:

$10.25Large:

$16.59

Know It All:self-serve fro-yo

We didn’t think America had room for any more self-serve frozen yogurt shops—major chains have opened about 630 stores in the past two years. But almost 700 new ones will arrive by next summer. Fans are simply obsessed with pumping their own fro-yo—and piling on the toppings. Some stores keep more than 100 flavors and 70 topping options in stock. Before you go nuts on your next stop, here are the facts….

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A hot-off -the-grill burger, a crisp, bubbly Diet Pepsi and friends make for one of summer’s perfect moments. Now, we’re sharing refreshing ways to spend less time cooking so you can enjoy more of them.

MAKE O

VER YOUR BBQ & SHARE THE FUN

PREP�AHEAD�Chop veggies, buy store-bought sides and stock the fridge with Diet Pepsi the night before. With fewer dishes to prepare, you’re free to dish!

COOK�IN�YOUR�COMFORT�ZONE�Unlock your stress-free summer spirit with recipes you know well and fl avors everyone loves—like this super-easy Diet Pepsi BBQ Sauce:

2 cups each Diet Pepsi & ketchup1/2 cup each white vinegar & fi nely chopped onion

3 tablespoons each salt & chili powder1 tablespoon black pepper

1/4 cup brown sugar

1. Bring ingredients to a boil.2. Reduce to simmer and cook slowly for 1 hour, stirring occasionally.

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Think you couldn’t love the crisp taste of Diet Pepsi any more? There’s more to love at DIETPEPSI�COM�with style tips and exciting prizes!


In the Know

Which Is Healthier?

Rock Candy vs Cotton CandyNeither of these options is good for you: They’re

both sugar, corn syrup and food coloring on a stick. Choose either; just don’t go overboard

on the portion size. Keep it to roughly one ounce of cotton candy or two rock candies.

WINNER: It’s a draw

Yogurt-Covered Treats vs Chocolate-Covered TreatsYogurt sounds more virtuous than chocolate, but the type that coats

pretzels, dried fruit and nuts is loaded with fat and sugar. Chocolate coating has fat and sugar as well, but it also contains healthful antioxidants—

the darker the chocolate, the better. WINNER: Chocolate-covered treats

Classic Gummies vs Sour Gummies The calorie and sugar counts are almost identical, but studies

suggest that sour candy erodes tooth enamel more than other types because it’s more acidic. And because gummies

stick to your teeth longer than other sweets, sour ones pose a greater risk of dental damage.

WINNER: Classic gummies

Boardwalk Fudge vs Boardwalk TaffyA 1-inch square of chocolate fudge has more than double the

fat of the equivalent amount of taffy (about seven pieces). Plus, fudge is higher in saturated fat, which can raise cholesterol

in the bloodstream and lead to heart problems. WINNER: Boardwalk taffy

Red Licorice vs Black LicoriceMany people assume that black licorice root can alleviate

health issues. This hasn’t been proven, but eating large quantities of black licorice may be dangerous to people 40 and older because a compound in it has been linked

to heart problems, according to the FDA. WINNER: Red licorice

Pay attention when you hit those touristy candy shops this summer: Some treats are better than others.

Our Expert: Takami Kim is a registered dietitian with NewYork–Presbyterian Hospital’s Department of Food and Nutrition Management.

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LIVE YOUR PASSIONJUSTIN WARNER’S PASSION RULES IN EVERYTHING HE DOES. A self-taught cook and a restaurant veteran since age 13, Justin upends the culinary world every day as owner/chef of Do or Dine, one of the hottest destinations on the cutting-edge Brooklyn scene. Now as a past winner of Food Network Star, Season 8and fearless roadmaster of Rebel Eats, his never-ending exploration of the passionate spirit continues. Find out more about what drives his passion points in this exclusive Q&A.

DIG IN What are 5 words that describe your approach

to cooking and life?

Fun, thoughtful, witty, intense, passionate.

CREATE YOUR OWN LUXURY What’s your defi nition of luxury?

It’s knowing that I’m being treated better than I feel I deserve, by a vehicle, a driver, a fl ight attendant or a cell phone. It’s making life as comfortable as possible. Luxury is free of worry. When I’m not worried about something, I can be more productive.

What inspired your famous foie gras doughnuts?

Sometimes I like to make common food luxurious or luxurious food in common ways. Anyone can have luxury, especially if it’s presented and packaged in an appropriate way. I like to make luxury more approachable.

GRAB THE UNEXPECTED What are your key ingredients for a great day?

Sun and doing something I’ve never done before. Experiencing the unknown in an optimal climate is my favorite rush.

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ENCOREDesigned with a passionate focus on luxury, design and free-spirited fun. Join Justin and Buick Encore for an inside look at letting your passion take you where you want to go with the pull-out guide on the opposite page.


Road to a RestaurantEven for restaurant veteran Michael Chiarello, opening a new spot is a big adventure.

1 In 2008, after focusing on Italian cooking for about 30 years, Michael Chiarello visits his

daughter in Barcelona and becomes obsessed with Spanish food. The chef decides his next restaurant will be Spanish—the only trouble is that he’s about to open an Italian spot, Bottega, in Napa Valley. He puts the Spanish idea on the back burner.

3 While filming The Next Iron Chef in 2011, Michael goes to a Spanish restaurant in

Santa Monica with his costar Robert Irvine, host of Restaurant: Impossible. Just for laughs, they start drinking wine from a porrón, a traditional Spanish carafe with an extra-long spout. By the end of the night, the whole restaurant joins them. Michael decides he has to get porróns for his new place.

In the Know

ILLUSTRATIONS BY TOM GARRETT

2 Two years later, he’s ready to revisit the Spanish restaurant concept. He takes four trips to

Spain and eats at 40 restaurants. He samples two staples wherever he goes: patatas bravas (fried potatoes) and croquetas (fritters, usually made with ham). “After eating them 40 times, we earned the right to add them to the menu,” he says.

4 Michael starts aging meat even before the restaurant is under construction.

His purveyor in St. Louis strings up 50 hams. Meanwhile, the chef begins conceptualizing the menu and realizes that he can’t find calçots (Spanish leeks) anywhere in the U.S. He imports the seeds and persuades a couple of farmers to grow them for him.

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5 While scouting locations, Michael checks

out a 2,600-square-foot space on San Francisco’s famed Embarcadero with a view of the bay, and he falls in love. In October 2012, he signs the lease, then he learns the drawback of building a restaurant on a historic pier: He has to get permits for everything—even putting up a sign. And because the restaurant is above the water, crews have to wait for low tide just to get to some of the plumbing.

6 In November, tastings begin. Michael tests and

retests dishes with chef de cuisine Ryan McIlwraith, then scores them on a 10-point scale. Some work out (7 points for the patatas bravas on the first try) and some don’t: Michael spends a while trying to make toast out of crispy paella rice, but he can’t figure out how to keep the rice together. He narrows the menu to about 50 snacks, small plates and entrées.

7 In April, with the opening a week away, Michael

declares, “No new ideas.” It’s time to cook. Day 1: He and Ryan cook for the team. Day 2: The team cooks for Michael and Ryan. Days 3 and 4: Half of the team cooks and serves for the other half. Days 5 and 6: Friends and family act like customers so the whole staff can practice. He asks for honest feedback. “That’s the hardest part,” he says.

8 April 13, 2013: Opening day! Coqueta serves dinner only, so the

staff can work out kinks; lunch follows a few days later. Michael lives and breathes the restaurant for the first three months, when all the key critics come to review it. At this point, he says, “You take your hands off the wheel, close your eyes and hope you make it.”

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Star KitchenJamie Deen shows off his renovated home kitchen.PHOTOGRAPH BY PETER FRANK EDWARDS

No-fry zoneJamie and Brooke have banned frying in their kitchen because it’s too messy, but they kept this stainless-steel frying pan for sentimental reasons: Jamie’s great- grandmother used to fry chicken in it.

The back door off Jamie Deen’s Savannah kitchen is used more than any other door in the house. Jamie and his wife, Brooke, are always on the inside cooking or hanging out while their two sons (Jack, almost 7, and Matthew, 2) run laps between the backyard and the refrigerator. “They go a million miles an hour from the pool to the trampoline, then inside to get a snack and then back outside,” says the Home for Dinner host and author of the upcoming cookbook Jamie Deen’s Good Food. Before Jamie and Brooke could call this their dream kitchen, they had to finish a serious renovation: They took out an awkward L-shaped counter, replaced dark cabinets with light ones, moved the oven from the island to the wall and camouflaged the refrigerator with a front that matches the cabinets. Now it’s a perfect space for the whole family: Jack has a counter where he likes to do homework, and Jamie and Brooke have a sitting area where they can both relax—and decide who’s making dinner.

Tune in to Home for Dinner with Jamie Deen, Sundays at 10 a.m. ET.


Sitting prettyThe Deens thought a breakfast table would make the room feel cramped, so they turned this space into a sitting area. “I’m here at six o’clock in the morning,” Jamie says. “I turn on ESPN and drink my coffee.”

Unlimited ice The couple installed a separate ice maker in this cabinet to free up freezer space for food. And there’s another ice maker in the mudroom. “We never run out of ice when we have company over,” Jamie says.

Turn the page to get Jamie’s look.

He used this cutting board on the first season

of his show.

Water viewThe proximity to Richardson Creek (just beyond the backyard) sold Jamie on the house. He and the family take their Jet Skis to visit Grandma Ginny (aka Paula Deen) and Uncle Bobby, who live nearby.

In the Know

In the Know

Get the LookPick up some of Jamie’s finds for your own kitchen.


This Imperial Trellis fabric isn’t cheap, but you need only a little to make a statement. $265 per yard; 24estyle.com for information

This Bryant chandelier comes in two sizes (26 inches and 36 inches) and five finishes. From $525; circalighting.com

During the early 20th century, bakers in Eastern Europe made bread in huge hand-carved dough bowls. Jamie and Brooke found theirs during a trip

to meet Jimmy Carter in Plains, GA. From $199; potterybarn.com

Jamie ordered his Cole Wing chairs in durable leather—food wipes right off. $3,155, American Leather; 24estyle .com for information

While on a business trip, Jamie bought this penguin clock—made from a meatloaf pan, old forks and other odds and ends—for Jack, who was going through a penguin phase. $124; bossbrownart.com

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In the Know

Tune in to Diners, Drive-ins and Dives, Mondays at 10 p.m. ET.

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1

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Which state is often called “the diner capital of the world”?

Who painted this famous diner scene?A Edward Hopper

B Vincent van Gogh

C Georgia O’Keeffe

D Grant Wood

A California

B New Jersey

C Texas

D New York

What’s the difference between a luncheonette and a diner?A There’s no difference.

B A luncheonette is usually inside a department store.

C Diners are 1,500 square feet.

D A luncheonette serves only lunch.

A nickname for a diner waitress is a:A Plate pitcher

B Counter guard

C Soup jockey

D Pancake kicker

A French fries B Doughnuts and coffee

C Two poached eggs on toast

F Franks and beans G MustardD Pea soup E Hot dog

Adam and Eve on a raft __Frenchman’s delight __Coney Island chicken __

Abbott and Costello __ Frog sticks __Mississippi mud __Sinkers and suds __

Match the diner lingo with its menu translation:

Why do decaf coffee pots have an orange rim?A That’s how America’s first diner served it.

B Waitresses in the 1920s served decaf in orange mugs.

C A popular decaf brand used to come in an orange package.

2 Which of these isn’t a dessert?A Eve with

a lid on

B Houseboat

C Nervous pudding

D Radio sandwich

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In the Know

8 10

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Which two ingredients top an order of disco fries?

A Bacon

B Mozzarella cheese

C Gravy

D Marinara sauce

“Keep off the grass”“Make it cry” “In the alley” “Ruff it”

When ordering, what do these phrases mean?

A Add whipped cream B Serve on the side C Serve rare D Add onions E Hold the lettuce

1 ___ 2 ___ 3 ___ 4 ___ 5 ___

“On the hoof”

Which pattern was often featured on the classic waitress uniform?

A Black-and-white houndstooth

C Pink pinstripes

B Blue-and-white polka dots

D Red-and-black plaid

Which chain is not considered a diner?

A Sonic

B Denny’s

C Johnny Rockets

D Waffle House

The Quality Cafe in Los Angeles has been featured in all of these movies except:

9

A When Harry Met Sally…

B Catch Me If You Can

C Se7en

D Old School

A Sonic

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In the Know

The owners of many diners in the Northeast descend from:

A Greece

B Italy

C Spain

D Germany

When did this iconic box first appear in diner booths?A 1920s

B 1930s

C 1940s

D 1950s

The Moondance Diner in La Barge, WY, is famous for:A Inventing the omelet.

B Traveling cross-country on a truck.

C Being the first diner to stay open 24-7.

D Selling pancakes for just one penny each.

Match the fictional diner to its television show:

The Peach Pit ___ Arnold’s ___The Max ___Mel’s ___ Monk’s ___

A Saved by the Bell B Beverly Hills, 90210 C Alice D Seinfeld E Happy Days

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C Coffee with cream

B Coffee with sugar

A Black coffee

Order a “coffee regular” and you’ll get:

13

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Which of these diner orders will get you a glass of water?A Guess water

B Adam’s ale

C Balloon juice

D Baby juice

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FOR A GREAT FINISH, START WITH FAGE TOTAL.

FAGE Total is a truly unique and versatile authentic Greek strained yogurt.

Discover how world-class chef Bobby Flay chooses to incorporate this

special yogurt into new and delicious dishes at fagetotalchallenge.com

© 2012-2013 FAGE USA Dairy Industry, Inc. Trademarks are used with permission by FAGE Luxembourg S.a.r.l. All rights reserved.


In the Know

How did you do? Tally your score, then turn the page to reward yourself with some diner gear.

0 to 12 pointsDINER D-LISTER You need a crash course in diner dining. Hit one for breakfast this week and you’ll be on your way to Guy Fieri’s impressive 675 on-air diner visits. Coincidentally, Guy and Walter Scott, the man who inspired the creation of diners as we know them today, both got their start selling food from mobile carts.

13 to 25 pointsCOUNTER INTELLIGENT You know an impressive amount of diner trivia, but there’s more to learn. Take a summer road trip to one of approximately 38 diners on the National Register of Historic Places (foodnetwork.com/historicdiners) and get firsthand experience at some of the country’s oldest diners.

26 to 39 pointsBLUE PLATE SPECIALIST You know your stuff. Ready to take the next step? There are a half dozen old diners for sale on americandinermuseum.org—and prices start at just $12,000!

Score SheetGive yourself 1 point for each correct answer. 1. B According to some counts, New Jersey has more diners than any other state.

2. D A is slang for apple pie; B is a banana split; C is gelatin; D is a tuna fish sandwich.

3. C Sanka hit stores in the 1920s and came packaged with an orange label. Over time, people began to associate the color with decaf—regardless of the brand.

4. A Nighthawks was Hopper’s most famous piece. It sold to the Art Institute of Chicago for $3,000 in 1942 (within months of its completion).

5. B

6. C

7. 1 point for each: Frenchman’s delight D Coney Island chicken E Abbott and Costello F Sinkers and suds B Frog sticks A Mississippi mud G Adam and Eve on a raft C

8. B and C

9. A The Quality Cafe is no longer open, but Hollywood directors often use it for movie shoots. The famous diner scene in When Harry Met Sally… was filmed at Katz’s Delicatessen in New York City.

10. C

11. A Sonic is a drive-in.

12. 1 point for each: 1 C Serve rare 2 D Add onions 3 E Hold the lettuce 4 B Serve on the side 5 A Add whipped cream

13. 1 point for each: Mel’s C Monk’s D The Peach Pit B The Max A Arnold’s E

14. B A is slang for soup; C is seltzer; D is milk.

15. D

16. B

In 2007, the Moondance Diner was sold for $7,500 and moved from New York City to Wyoming.

17. A Greeks gained a noticeable presence in the diner business across the Northeast during the late 1950s.

18. D The chrome Seeburg Wall-O-Matic is the most recognized remote selector and offered 100 songs, while other boxes had options for only 24 or 40. 19. B

20. B

21. T

22. F Pork roll is a type of breakfast meat (often compared to Canadian bacon or bologna) that’s popular in New Jersey and Philadelphia.

23. T

24. T

25. F

True or False?

21 In a diner, a zeppelin is another name for a sausage.

22 A pork roll is made with a biscuit.

23 In some places, diner is spelled “dinor.”

24 Grilled cheese was originally served as an open-faced sandwich.

25 Hash browns are the same as home fries.

Someone who cooks at a diner is called a:A Trade cook

B Short-order cook

C Short-lead cook

D First-order cook

T F

T F

T F

T F

T F

This diner is an example of ___ architecture.A Contemporary

B Art deco

C Modernist

D Mid-century

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In the Know

Diner SpecialsOrder some retro gear for your own kitchen.

Help little ones reach the table with these iconic plastic booster seats.$26 each; katom.com Store toothpicks in this

cool metal dispenser, just like the ones by the cash register. $18; retroplanet.com

Trade in your kitchen chairs for a ’50s-style diner booth: You can customize the size, colors and piping. From $520; americanchairs.com

These place mats are nicer than the flimsy paper ones at most diners: They’re backed with cork. $50 for four, Bob’s Your Uncle; annyxsagharbor.com

Eight-inch Blue Plate Special Side Plates are perfect for salads and appetizers. $13 each; fishseddy.com

Sweeten your morning coffee with this classic 12-ounce sugar pourer. $3.50, TableCraft; kitchencollection.com

Give your kitchen a touch of neon with this 16-inch red and white Diner Wall Clock. $150; hayneedle.com

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100% REAL MILK THAT’S EASY TO DIGEST.

LACTAID® Milk is 100% lactose free. So if you have a sensitivity todairy, you can enjoy creamy, delicious milk with confi dence. Discover ourfull range of lactose free products at Lactaid.com.

LACTAID®. For 25 years. Easy to digest. Easy to love.

©McNeil Nutritionals, LLC 2013

Fully Enjoy the

Dairy you love

knows all about how dairy sensitivity can be an

inconvenience for people who want to get the most out

of their meals. In fact, her husband and daughter are

both sensitive to the lactose in dairy, but she doesn’t let

that stop her family from eating what they love.

That’s why she’s so excited to share her love

of LACTAID® Milk.

Melissa believes that:

• Everyone with dairy sensitivity due to lactose

deserves to keep eating their favorite dairy

products with total confi dence.

• Dairy is delicious and can be an important

source of calcium, protein, vitamins A and D

and other essential nutrients that provide a

wide-ranging set of health benefi ts.

• The LACTAID® Brand provides great

ways to keep dairy in your family’s diet

and allows them to enjoy all of its

nutritional benefi ts—all without the

discomfort that can result

from consuming lactose

in regular dairy.

*Melissa d’Arabian was compensated for her participation. ©McNeil Nutritionals, LLC 2013

Advertisement

If you’re sensitive to dairy due to

lactose, you can still enjoy the food

you love with LACTAID® Products.

My family uses LACTAID® Milk

in cereal, coffee and even

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Celebrity chef, mother of four and LACTAID® spokesperson, Melissa d’Arabian

Look for LACTAID® Dairy Products in the dairy aisle of your grocery store and visit www.lactaid.com for more ways to keep dairy part of your and your family’s diet.

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To hear more from Melissa, including delicious

recipes, visit Lactaid.com.

BRAND

©2013 S

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We’re

incredibly

slow.

We devote up to

14 hours to bake each

batch of our pita

chips to perfection.

Quality shuts the

door on shortcuts.

And we’re okay with that.

un Cooking


Fire and IceWe’re all for throwing new things onto the grill (see page 81), but we were skeptical of grilled lemonade when we heard about the trend. After trying it, we’re sold: Grilling the lemons makes the drink taste caramelized and slightly smoky. To make a pitcher, dip the cut sides of 16 halved lemons in sugar and grill until marked, about 5 minutes; let cool. Simmer 1¼ cups sugar with 1¾ cups water and a pinch of salt until dissolved; let cool. Squeeze the lemons through a strainer into a pitcher; stir in the sugar syrup, some ice and a few of the grilled lemons.

PHOTOGRAPH BY KANG KIM

Squeeze new life into lemonade. Then, reinvent the BLT and

grill something unexpected.

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We challenged Guy Fieri and Melissa d’Arabian to a steak cook-off.

Who comes out on top?

GUY FIERI’S BLOODY MARY FLANK STEAKACTIVE: 30 min l TOTAL: 35 min

(plus marinating) l SERVES: 4

1 cup vegetable juice

(such as V8)

½ cup vodka

Sea s alt and freshly

ground pepper

1 teaspoon hot sauce

1 tablespoon lemon juice

1 tablespoon Worcestershire

sauce

1 to 2 cloves garlic, crushed

1 teaspoon onion powder

1 teaspoon celery seeds

1 tablespoon horseradish

¼ cup extra-virgin olive oil

1 pound flank steak

1. Thoroughly mix the vegetable

juice, vodka, 1 teaspoon

each sea salt and pepper,

the hot sauce, lemon juice,

Worcestershire sauce, garlic,

onion powder, celery seeds,

horseradish and olive oil in a

1-gallon resealable plastic bag.

Add the steak. Let marinate in

the refrigerator, at least 8 hours

and up to 24 hours.

2. Preheat a grill to high.

Remove the steak from

the marinade and wipe off the

excess liquid with paper towels.

Grill the steak until marked,

about 2 minutes per side, then

reduce the heat to medium and

cook 7 to 9 more minutes per

side for medium rare.

3. Remove the steak from the

grill, cover with a clean towel

and let rest 5 to 10 minutes.

Slice against the grain.

Guy’s secret

weapon


Fun Cooking

He Made“Make a Bloody Mary and put it on

flank steak—the flavor is out of

this world!”

She Made “Chimichurri sauce is a simple

yet tasty way to dress up this thrifty steak.”

1. Prepare the steak: Set the steaks on a cutting

board and slice them in half crosswise. Using your

knife, round out the clean-cut edges so the sides

look softer. Use paper towels to pat the steaks dry,

then season all over with 1 teaspoon salt and

½ teaspoon pepper. Set aside 15 to 30 minutes to

bring to room temperature.

2. Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion,

lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and ¼ teaspoon

pepper in the bowl of a food processor and pulse until roughly chopped. Slowly

pour in the olive oil and process until the chimichurri is semi-smooth, about

4 seconds. Transfer to a small bowl and set aside.

3. Heat a grill or grill pan over medium-high heat. Brush both sides of each steak

with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip

and cook until a thermometer registers 125 ̊for medium rare, 3 to 5 more minutes.

Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.

FOR THE STEAK

2 10-to-12-ounce sirloin steaks

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

FOR THE SAUCE

½ cup fresh cilantro leaves, roughly chopped

½ cup fresh parsley leaves, roughly chopped

1 tablespoon finely chopped onion

Juice of ½ lemon

2 teaspoons white wine vinegar

1 clove garlic, minced or

pressed through a garlic press

Pinch of red pepper flakes


⅓ cup olive oil

Melissa’s secret weapon

tttttt rifty steak.ttt


“Chimichurri sauce is a simple,

tasty way to dress up this

thrifty steak.”

VOTE! MELISSA D’ARABIAN’S SIMPLE SIRLOIN STEAK WITH CHIMICHURRIACTIVE: 30 min l TOTAL: 45 min l SERVES: 4 Tell us which

chef makes the better steak at

foodnetwork.com/magazine.

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ADVERTISEMENT

Recipes that make seafood (and date night) extraordinary

Transform a summer evening into something

extraordinary with NEW BUITONI seafood ravioli

varieties: NEW BUITONI Shrimp Scampi Ravioli,

generously fi lled with succulent shrimp blended

with custom impastata ricotta, parmesan and

grana padano cheeses, accented with garlic

and a hint of lemon. And NEW BUITONI Crab

Ravioli, stuffed with tender crabmeat mixed

with our signature cheese blend and classic

crab cake seasonings. Try these love-at-fi rst-

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with BUITONI pastas and sauces—high-quality,

all-natural ingredients, simply prepared and

artfully combined.

BUITONI Crab Ravioli with Walnut and Parsley Sauce

INGRED IENTS1 package (8¾ ounces) BUITONI

Riserva Refrigerated Crab Ravioli

1 large bunch Italian fl at leaf parsley,

rinsed well

1 cup toasted walnuts, coarsely

chopped, divided

4–6 teaspoons chopped garlic

1½ teaspoons grated lemon peel

½ cup extra virgin olive oil

Sea salt and freshly ground black pepper

MAKES 3 SERVINGS DIRECT IONSPREPARE pasta according to package directions; drain and reserve ½ cup pasta water.

PLACE parsley, ¾ cup nuts, garlic and lemon peel in food processor. Pulse 6–8 times or until nuts are fi nely chopped. With processor running, slowly add oil to blend. Add ¼ to ½ cup reserved pasta water to thin sauce, if desired. Season with salt and pepper.

TOSS pasta and sauce. Sprinkle with remaining ¼ cup nuts.

BUITONI CRAB RAVIOLI WITHWALNUT AND PARSLEY SAUCE

NOTE: To toast walnuts, place on a baking sheet. Bake in

preheated 350° oven for 10 to 15 minutes or until lightly browned.

FRESH WAYS TO TURN AN ORDINARY EVENING INTO AN EXTRAORDINARY

DATE-NIGHT DINNER WITH BUITONI® SEAFOOD RAVIOLI VARIETIESNEW

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Unless noted to the contrary, all trademarks are owned by Société des Produits Nestlé S.A. Vevey, Switzerland, or used with permission.

VISIT BUITONI.COM FOR MORE GREAT RECIPES.

LOOK FOR BUITONI PRODUCTS IN YOUR GROCER’S REFRIGERATED SECTION.

BUITONI® Shrimp Scampi Ravioli with Lemon Pepper Cream Sauce

BUITONI SHRIMP SCAMPI RAVIOLI WITH LEMON PEPPER CREAM SAUCE

INGRED IENTS2 8¾ ounce packages of BUITONI Riserva

Refrigerated Shrimp Scampi Ravioli

1 tablespoon butter

¾ teaspoon chopped thyme

¾ teaspoon ground pepper

1 lemon, juiced and 1 teaspoon grated zest

½ cup white wine

1 cup half and half

¼ cup BUITONI Refrigerated Freshly Grated

Parmesan Cheese

8 large shrimp, cleaned

1 tablespoon chopped chives

MAKES 4 SERVINGS

DIRECT IONSCOOK ravioli according to directions, reserve ¼ cup water.

MELT butter with thyme and pepper in large skillet over medium. Add lemon juice, zest and wine; simmer to evaporate slightly. Stir in half and half and parmesan until thickened, 4 minutes. Add shrimp and pasta water and cook 4 minutes. Add ravioli and chives, toss to coat. Serve.

FO

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: JA

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KIM

M.


PHOTOGRAPHS BY LEVI BROWN

We raided the kitchen and threw just about everything on the grill. Check out these surprise hits.

Can You

Grill It?

Fun Cooking

82 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013MAGAZINE ● JULY/AUGUST 2013

BANANAS

PB & FLUFF

GRAPES

STRAWBERRIES

BOLOGNA

Fun Cooking

FIGS

MOZZARELLA

GRAPES

STR

BOLOOLOGGNAN

Make sure your grill is clean, and oil the grates

before cooking.


CITRUS

KALE

ICEBERG LETTUCE

FROZEN ONION RINGS

PICKLES DRIED FRUIT

RICE KRISPIES TREATS

EGGS (prick with a pin first)

Make Your Own...

HOMEMADE MAYONNAISEACTIVE: 15 min l TOTAL: 15 min l MAKES: about 1 cup

½ cup pure olive oil

½ cup vegetable or grapeseed oil

1 large pasteurized egg yolk, at room temperature

1 tablespoon distilled white vinegar

Kosher salt

1. Combine the olive oil and vegetable oil in a liquid

measuring cup or bowl; set aside. Whisk the egg yolk,

vinegar and ½ teaspoon salt in a small nonreactive bowl.

2. Set the bowl with the yolk mixture on a damp kitchen

towel to steady it. Drizzle in the oil mixture very slowly,

whisking constantly. (The mixture will begin to thicken

after about half of the oil is added; if at any point the oil is

not incorporating, stop drizzling and whisk until smooth.)

Refrigerate in an airtight container for up to 4 days.

HONEY-MUSTARD MAYONNAISE

Make homemade mayonnaise

(above), stirring ⅛ teaspoon turmeric

into the olive oil mixture and

substituting champagne vinegar for

the white vinegar. Whisk 2 tablespoons

whole-grain mustard and 1 teaspoon

honey into the finished mayonnaise.

Season with salt.

SPICY SESAME-GINGER MAYONNAISE

Mix 1 cup vegetable oil with

2 tablespoons sesame oil. Make

homemade mayonnaise (above) with

the sesame oil mixture instead of the

olive oil mixture; substitute rice vinegar

for the white vinegar. Whisk 1 tablespoon

grated ginger, 1½ teaspoons Sriracha and ½ teaspoon each sesame seeds and

brown sugar into the finished mayonnaise.

Season with salt.

Step up your cookout condiment spread with Food Network Kitchens’ homemade mayo.

CHIMICHURRI MAYONNAISE

Puree ½ cup each fresh parsley, olive oil and vegetable oil, ¼ cup

fresh cilantro, 1 tablespoon red wine vinegar, 1 chopped garlic clove,

½ teaspoon kosher salt and ¼ teaspoon

each pepper and ground cumin

until smooth. Make homemade mayonnaise (above) with the herb oil

instead of the olive oil mixture.

“You can switch up your mayo just

by changing the acid: Instead of

white vinegar, try lemon juice, apple

cider vinegar or even yuzu juice.”

—Leah Trent Hope, Recipe Developer


Fun Cooking

If you add the oil

too quickly, the mayonnaise may

separate. Just whisk in warm water, 1 teaspoon at

a time, until smooth.

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Find more deliciousideas at PorkBeInspired.com

Fun Cooking

Copy That!

FOR THE MARINADE

¼ cup packed light

brown sugar

2 tablespoons

apple cider vinegar

2 tablespoons

minced onion

1 clove garlic, minced

Kosh er salt and freshly

ground black pepper

2 4-to-5-pound racks

pork spareribs

FOR THE RUB

½ cup packed

light brown sugar

1 tablespoon

chili powder

1 tablespoon

garlic powder

1 tablespoon

onion powder

1 teaspoon celery salt

1 teaspoon celery seeds

¼ teaspoon cayenne

pepper

Kosh er salt and freshly

ground black pepper


Famous Dave’s ribs recipe is a closely guarded secret, so Food Network Kitchens created this great knockoff.

THE RESTAURANT: Famous Dave’sTHE DISH: The Big SlabTHE STORY: Dave Anderson became “Famous” by accident. In 1994, after spending years fine-tuning his ribs recipe in a homemade garbage-can smoker, Dave was about to open his first restaurant, Dave’s Famous BBQ. But the sign arrived with the first two words swapped. Dave decided to keep the sign and has tried to live up to his name ever since: He has entered hundreds of barbecue competitions, winning 165 of them with his restaurant’s Big Slab of ribs. The rub recipe is a corporate secret—only Dave and two senior execs know it—but Food Network Kitchens put together this close match.

ALMOST-FAMOUS BARBECUE SPARERIBSACTIVE: 1 hr 30 min l TOTAL: 5 hr 30 min (plus

overnight marinating) l SERVES: 6 to 8

FOR THE BARBECUE SAUCE

2 tablespoons

vegetable oil

3 cloves garlic, smashed

¼ cup tomato paste

1 tablespoon chili powder

1¾ cups apple cider vinegar

¼ cup molasses

2 tablespoons

Worcestershire sauce

1 tablespoon honey

1 tablespoon mustard

powder

2 teaspoons instant

espresso powder

Freshly ground black

pepper

½ teaspoon cayenne

pepper

1 cup ketchup

1 cup pineapple

preserves

½ teaspoon liquid smoke

1. Make the marinade: Whisk the brown sugar, vinegar, onion,

garlic, 1 tablespoon salt and ½ teaspoon black pepper in a bowl.

Put the ribs meat-side down on a cutting board. Starting at one

end, slip a paring knife under the membrane that covers the back

of the rack. Loosen the membrane with the knife, then pull it off.

Coat the ribs on both sides with the marinade; wrap in plastic

wrap and refrigerate overnight.

2. Make the rub: Mix the brown sugar, chili powder, garlic powder,

onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt

and 1 teaspoon black pepper in a bowl.

3. Soak 2 cups hickory wood chips in water, 30 to 40 minutes.

Meanwhile, preheat a grill to medium low (275 )̊ and prepare for

indirect grilling: For a charcoal grill, bank the coals to one side;

for a gas grill, turn off the burners on one side. Cover the grate on

the cooler side of the grill with foil.

4. Drain the wood chips. For a charcoal grill, scatter the chips over

the hot coals; for a gas grill, put the chips in a smoker box and

place over direct heat. Close the lid and allow smoke to build up,

about 10 minutes. Rinse the marinade off the ribs and pat dry with

paper towels. Work the spice rub into both sides of each rack

with your hands.

5. Place the ribs, meat-side up, on the foil over indirect heat. Close

the lid and cook, undisturbed, until the meat shrinks back slightly

to expose a bit of the bone, about 1 hour, 30 minutes.

6. Rotate the ribs (keep them meat-side up and over indirect

heat), then close the lid and continue cooking, 2 hours to

2 hours, 30 minutes. (For a charcoal grill, add more hot coals as

needed to maintain the temperature.)

7. Meanwhile, make the barbecue sauce: Heat the vegetable oil

in a medium saucepan over medium heat. Add the garlic and

cook, stirring occasionally, until golden, about 1 minute. Stir in

the tomato paste and chili powder until incorporated, about

1 minute. Whisk in the vinegar, ¼ cup water, the molasses,

Worcestershire sauce, honey, mustard powder, espresso

powder, ¾ teaspoon black pepper and the cayenne. Bring to a

simmer and cook, whisking occasionally, 5 minutes. Whisk in

the ketchup and pineapple preserves. Bring to a gentle simmer

and cook, whisking occasionally, until thickened, about

45 minutes. Whisk in the liquid smoke. Let the sauce cool to

room temperature, then remove the garlic. (The sauce will

keep, refrigerated, up to 2 weeks.)

8. Baste the ribs

generously with the

prepared barbecue

sauce. Close the lid and

continue cooking until

glazed, about 20 more

minutes. Transfer to a

cutting board; let rest

a few minutes before

cutting into individual

ribs. Serve with more

sauce on the side.

MARINATE FROM THE INSIDE OUT IN JUST 10 MINUTES.

Introducing French’s® New Flavor Infuser.™

Its unique infuser tip injects phenomenal fl avor into your meals in just 10 minutes.

Available in four mouthwatering fl avors.Visit frenchs.com for more information© 2013 RB

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88 FOOD NETWORK MAGAZINE ● MONTH 201388 FOOD NETWORK MAGAZINE ● MONTH 2013

Fun Cooking

Kids’ Meal


1 tablespoon vegetable oil, plus more for brushing

¾ cup ketchup

3 tablespoons soy sauce or teriyaki sauce

3 tablespoons apple cider vinegar

1½ tablespoons honey

1¼ pounds skinless, boneless chicken breasts,

cut into 1¼-inch pieces

1 8-ounce can water chestnuts, drained and rinsed (optional)

4 cups chopped pineapple (about ¾ pineapple)

1 small red or orange bell pepper, cut into chunks


4 small Hawaiian sweet rolls

1. Preheat the broiler. Soak 8 long wooden skewers in water, 15 minutes.

Line a baking sheet with foil and brush lightly with vegetable oil.

2. Meanwhile, whisk the ketchup, soy sauce, vinegar and honey in a

medium bowl. Transfer half of the sauce to a separate bowl and set aside

for dipping. Toss the chicken, water chestnuts, pineapple, bell pepper

and 1 tablespoon vegetable oil in a large bowl; sprinkle with ½ teaspoon

salt and a few grinds of pepper. Thread onto the skewers, alternating the

ingredients. Transfer to the prepared baking sheet.

3. Brush the kebabs with some of the remaining sauce and broil until they

start browning, about 4 minutes; flip, brush with more sauce and continue

broiling until the chicken is golden and cooked through, about 3 more

minutes. Serve with the reserved sauce and rolls.

Fun Cooking

Kids’ Meal Little ones will love this tropical dinner on a stick.

HAWAIIAN CHICKEN KEBABS ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4

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41

5

2 3

SECRETMESSAGE

fun things up

© 2013 KRAFT FOODS GROUP INC.

The answer may surprise you, but not as much as what you need to reveal it: an open cup of red JELL-O Gelatin and enough willpower not to eat it right away. Just follow the funstructions below and…well, let’s just say you’re going to be one happy snacker.

Grab yourself a tasty cup of redJELL-O Gelatin. If you don’t have one, buy, borrow or steal one.Actually, don’t steal one.

Peel off lid, but DON’T eat it just yet. (Lid lick optional.)

Place open JELL-O cup on top of Jigglevision grid.

Making sure you have adequate room for an uncontrollable LOL fit, look through top of cup to reveal answer.

Visit jellojigglevision.com to create and share yourown secret messages. Oh, and you can eat your JELL-O now too.

Why did the cake go to the dentist


Fun Cooking

Fun Cooking

Wake-Up Call

1. Combine the granola and 1 cup milk in a blender

and puree until almost smooth. Add the remaining

1½ cups milk, the flour and melted butter; blend until

smooth. Transfer to a bowl, cover and set aside 1 hour.

(You can cover and refrigerate the batter overnight;

bring to room temperature before cooking.)

2. Heat a 10-inch nonstick skillet over medium

heat and brush with butter. Add ¼ cup batter and

swirl to coat the bottom of the pan. (If the batter

is too thick, add a splash of milk before cooking

the next crêpe.) Cook the crêpe until golden on the

bottom, 1 to 2 minutes. Carefully flip and cook until

golden on the other side, 30 seconds to 1 minute.

Transfer to a parchment-lined baking sheet. Repeat

with the remaining batter, brushing the pan with

more butter and adjusting the heat as necessary.

3. Assemble the cake: Set aside ¼ cup cream

cheese for topping. Lay a crêpe on a plate and

spread with some of the remaining cream cheese.

(If the cream cheese is hard to spread, microwave

15 to 20 seconds.) Sprinkle with some of the

granola. Top with another crêpe and spread with

some of the jam. Repeat with the remaining crêpes,

alternating layers of cream cheese–granola and jam

and ending with a crêpe.

4. Combine the reserved ¼ cup cream cheese, the

heavy cream and 1 tablespoon sugar in a small bowl;

whisk until smooth and slightly thickened. Toss the

plums with the remaining 1 tablespoon sugar in a

microwave-safe bowl; microwave 2 minutes. Top the

crêpe cake with the cream mixture and the plums;

sprinkle with granola. Cut into wedges.

¾ cup granola

(without dried fruit),

plus more for sprinkling

2½ cups whole milk,

plus more as needed

1½ cups all-purpose flour

6 tablespoons unsalted

butter, melted and

cooled slightly, plus more

for the pan 1 cup whipped cream

cheese

½ cup apricot or plum jam

¼ cup heavy cream

2 tablespoons sugar

2 plums, chopped

Turn a batch of crêpes into this over-the-top brunch treat.

CRÊPE CAKE WITH GRANOLA AND PLUMS ACTIVE: 1 hr l TOTAL: 2 hr l SERVES: 6 to 8

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A coffee this bold, yet smooth? There’s only one name for it.

Go to Folgers.com to learn more about all the varieties of Black Silk.

©/® The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarksof Keurig, Incorporated, used with permission. K-Cup® packs for Keurig® K-Cup® brewing systems.

Ritz Toasted Chips.40% less fat than the leading

regular fried potato chips.

The chip makeover.

Sour Cream & Onion Original Cheddar Peppercorn Ranch

*

MONTH 2012 ● FOOD NETWORK MAGAZINE 93MONTMONTONTMONTTTMONTHHHHH 201012012012 22222 ●●●●● FFOODFOODFOOODFOOD NETTTNETNETNEENETWWORWORWORKWORKWORKW K MMAMAGMAGAGMAGGAAZAZIZIZININEE 99999333

PHOTOGRAPHS BY JONATHAN KANTOR

Bacon, lettuce and tomato were made for each other. Try them in a new way!

Fun Cooking


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OPEN-FACED ROASTED TOMATO BLTSACTIVE: 40 min l TOTAL: 4 hr l SERVES: 4

4 plum tomatoes, halved lengthwise


Extra-virgin olive oil, for drizzling

⅓ cup mayonnaise

1 tablespoon horseradish

1 cup sliced Savoy cabbage

¼ small red onion, thinly sliced

8 slices bacon

4 slices seeded rye bread

1 tablespoon fresh dill

1 teaspoon red wine vinegar

1. Preheat the oven to 250 .̊ Arrange the tomatoes

cut-side up on a baking sheet; sprinkle with

½ teaspoon salt, and pepper to taste. Drizzle

with olive oil. Roast until slightly dry on the

surface, about 3 hours, 30 minutes; let cool.

(The tomatoes can be roasted up to one day

ahead; refrigerate in an airtight container.)

2. Whisk the mayonnaise, horseradish, and

pepper to taste; cover and refrigerate.

3. Toss the cabbage, red onion, a splash of water

and ½ teaspoon salt in a colander set over a bowl;

let drain until the cabbage softens, about

20 minutes. Rinse well with cold water, squeeze

out the excess liquid and pat dry.

4. Meanwhile, cook the bacon in a large skillet

over medium-high heat until crisp; reserve

the drippings.

5. Toast the bread. Toss the cabbage mixture

with the dill, 1 teaspoon of the bacon drippings,

the vinegar, and pepper to taste in a bowl. Top

each piece of toast with some of the horseradish

mayonnaise, 2 slices of bacon, 2 roasted tomato

halves and some of the cabbage mixture. Drizzle

with more drippings.

Slow-roasting the tomatoes concentrates the flavor.

BLT BREAD SALAD ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6

¼ cup thinly sliced red onion

6 ounces thinly sliced pancetta


½ loaf crusty Italian bread, cut into 1-inch

cubes (about 5 cups)


2 pounds mixed heirloom tomatoes, cut

into 1¼-inch chunks

3 cups baby arugula

1 cup fresh basil leaves, roughly chopped

¼ cup pitted kalamata olives, chopped

2 tablespoons red wine vinegar

2 ounces ricotta salata cheese, shaved

1. Preheat the oven to 400 .̊ Soak the onion in a bowl of cold water while you

prepare the salad.

2. Working in batches, cook the pancetta in a single layer in a large skillet over

medium heat until crisp, about 4 minutes per side. Transfer to paper towels to

drain; reserve the drippings.

3. Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl.

Toss with the bread cubes on a baking sheet and sprinkle with ¼ teaspoon

each salt and pepper; spread in an even layer. Bake, stirring once, until lightly

toasted, about 15 minutes.

4. Drain the onion and chop all but 6 slices pancetta. Add to a large bowl

with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining

3 tablespoons olive oil. Toss and season with salt and pepper.

5. Divide the salad among bowls. Top each with some ricotta salata and a

piece of reserved pancetta.

Fun Cooking

Pancetta is similar to bacon, minus the intense smoky flavor.

95

MEXICAN BLTS WITH SPICY SALSA ACTIVE: 35 min l TOTAL: 1 hr 10 min l SERVES: 4

FOR THE SALSA

1½ pounds tomatoes, halved if large

1 small onion, quartered

4 cloves garlic, unpeeled

3 jalapeño peppers, halved lengthwise

and seeded

¾ cup fresh cilantro (leaves and tender

stems), coarsely chopped

1 teaspoon apple cider vinegar

Kosher salt

FOR THE BACON

2 tablespoons ancho chile powder

½ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon ground cumin

Pinch of ground cloves

3 cloves garlic, roughly chopped

2 tablespoons apple cider vinegar

1 pound thick-cut bacon

FOR THE SANDWICHES

4 Portuguese rolls or soft hero rolls

8 ounces Oaxaca cheese or salted

mozzarella, shredded

3 tomatoes, sliced

½ small head iceberg lettuce,

shredded

1. Make the salsa: Preheat the broiler. Line a baking sheet with foil

and add the tomatoes, onion, garlic and jalapeños (cut-side down).

Broil, turning as needed, until the tomatoes and onion char and the

garlic softens, 6 to 8 minutes. Let cool, then peel the garlic. Coarsely

chop the tomatoes, onion, garlic and jalapeños; transfer to a bowl.

Stir in the cilantro, vinegar and ½ teaspoon salt.

2. Make the bacon: Preheat the oven to 350 .̊ Line a baking sheet

with foil and set a wire rack on top. Combine the chile powder,

cayenne, oregano, cumin and cloves in a small bowl; stir in the

garlic, vinegar and 1 tablespoon water. Lay the bacon on the rack in

a single layer; brush with the spice paste. Bake until the fat starts to

render, about 15 minutes. Flip using tongs, then continue baking until

browned, 10 to 20 more minutes, depending on the thickness of the

bacon. Drain on paper towels and let cool until slightly crisp.

3. Assemble the sandwiches: Halve the rolls and pull out some of

the bread from the insides. Lightly toast in the oven, 5 to 7 minutes.

Spread some of the prepared salsa on the bottom half of each roll,

then top with a layer of cheese, a few pieces of bacon, some tomato

slices and lettuce. Top with more salsa, then cover with the roll tops,

pressing them down. Cut in half with a serrated knife.

Fun Cooking

To make this Mexican sandwich, called a torta, we pulled out some of the bread to make room for fillings.



ASIAN BLT BUNS WITH CHILE MAYONNAISE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 to 6

1 pound thick-cut bacon

¼ teaspoon Chinese five-spice powder

3 tomatoes, sliced ½ inch thick

3 tablespoons hoisin sauce

3 tablespoons mayonnaise

2 to 3 teaspoons Sriracha (Asian chile sauce)

1 cup small watercress sprigs

2 tablespoons chopped fresh cilantro

Splash of rice wine vinegar

⅛ teaspoon toasted sesame oil

Kosher salt

10 Chinese steamed buns or hamburger buns

1 Persian cucumber, thinly sliced

1. Working in batches, cook the bacon in a large skillet over medium heat until crisp; drain on

paper towels. Sprinkle the bacon with the five-spice powder, then break the slices in half.

2. Preheat the broiler. Place the tomato slices on a baking sheet and brush with half of the hoisin

sauce. Broil until bubbling, about 3 minutes, then turn; brush with the remaining hoisin sauce

and broil 3 more minutes.

3. Combine the mayonnaise and Sriracha in a small bowl. Toss the watercress and cilantro in a

medium bowl with the vinegar, sesame oil and a pinch of salt.

4. Dampen 2 paper towels and squeeze out the excess water. Wrap the Chinese buns loosely

in the paper towels, then place in a large microwave-safe bowl; cover with plastic wrap and

microwave in 30-second intervals until hot and soft. (Alternatively, steam in a steamer basket

set over boiling water, 5 minutes.) If using hamburger buns, do not steam.

5. Spread the inside of the buns with some of the chile mayonnaise. Fill the buns with a few

slices each of cucumber, bacon and tomato, and some of the watercress mixture.

Fun Cooking

Chinese steamed buns are a fun alternative to bread. Look for them at Asian markets, or just use soft burger buns.

Quaker Up.TM

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GRILLED SALMON BLT CLUBSACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

½ cup mayonnaise

1 clove garlic, finely chopped

Grated zest and juice of 2 limes

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

8 slices bacon

1¼ pounds center-cut skinless salmon fillet

1 small red onion, sliced


2 tablespoons extra-virgin olive oil

12 slices country bread, toasted

8 leaves red-leaf lettuce

3 plum tomatoes, sliced

1 avocado, halved, pitted and thinly sliced

1. Combine the mayonnaise, garlic, the zest

and juice of 1 lime, the dill and parsley in a small

bowl. Cover and refrigerate.

2. Cook the bacon in a large skillet over medium-

high heat until crisp. Break the slices in half.

3. Preheat a grill or grill pan to medium high. Slice

the salmon on the diagonal into 8 thin pieces.

Season the salmon and red onion slices with salt

and pepper and rub with the olive oil. Sprinkle

with the zest and juice of the remaining lime. Grill

the red onion slices, turning occasionally, until

tender and charred, about 5 minutes. Grill the

salmon until marked and just cooked through,

turning once, 1 to 2 minutes.

4. Lay out 4 slices of toasted bread; top with

some of the herbed mayonnaise, a lettuce leaf,

a piece of salmon, some tomato and avocado

slices and 2 bacon halves. Top each with a piece

of toast, then repeat the layering (mayonnaise,

lettuce, salmon, tomato, avocado and bacon).

Spread the remaining 4 bread slices with herbed

mayonnaise and place on top of the sandwiches.

Secure each sandwich with 4 toothpicks and

cut into quarters.

Fun Cooking


Grilling the red onion mellows its bite.

What will you make today

that you can share tomorrow?

and Ball® TMs Ball Corporation, used under license. ©2013 Hearthmark LLC. All rights reserved.

The HEINZ marks are owned by H.J. Heinz Company and are used with permission.

MAKE

Kosher Dill Pickles

Share your pickles at Facebook.com/BallCanning.

Whether it’s your fi rst time or

hundredth, it’s easy to make your

very own fresh batch of pickles.

Using Ball® Kosher Dill Pickle Mix

will help you save on time and add

that extra delicious crunch, while the

Ball® Pint & Half Jars are the perfect

size for displaying your spears and

sharing with friends.

Learn more at FreshPreserving.com/Today.

Welcome to pickle perfection.

Shine through.

3 1/2 lbs pickling cucumbers

2 cups water

1 cup Heinz® White Vinegar (5% acidity)

1/4 cup Ball® Kosher Dill Pickle Mix

2 Ball® Pint & Half Fresh Preserving Jars with lids and bands

Cut ends off cucumbers. Cut into spears.

Combine water, Heinz® Vinegar and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.

Prepare canner, jars and lids according to manufacturer’s instructions.

Pack spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fi ngertip tight.

Process in boiling water canner for 15 minutes, adjusting for altitude.* For best fl avor, allow pickles to stand for 4-6 weeks.

*Increase processing time: 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

Share your jam at Facebook.com/BallCanning.

makes about 4 (8 oz) half pints

2 2/3 cups crushed strawberries

3 Tbsp Ball® RealFruit® Classic Pectin

1/2 tsp butter or margarine

3 1/3 cups granulated sugar

1/4 vanilla bean split in half lengthwise

1 Ball® FreshTECH Automatic Jam & Jelly Maker

Wash strawberries, drain, and remove stems and hulls. Crush berries one layer at a time using a potato masher. Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.

Sprinkle pectin evenly over bottom of the Pot fi tted with the Stirrer. Add vanilla bean to crushed strawberries and pour evenly over pectin. Add butter/margarine to help reduce foaming.

Press jam button – the cook time will automatically default to 21 minutes. Press enter.

Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.

The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker; the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.

Remove Stirrer using a potholder. Skim foam, if necessary, from top of jam. Remove vanilla bean.

Enjoy now (within 3 weeks in refrigerator), freeze or preserve your jam and store for up to one year.

Great homemade jam is an

expression of you. And now it’s

even easier to create with the

Ball® FreshTECH Automatic Jam & Jelly Maker. All you need are

fresh ingredients, 30 minutes and

Ball® RealFruit® Classic Pectin, and

you’re well on your way to making

fresh jam that’s worth sharing.


Fresh jam in 30 minutes.

MAKE

Vanilla Strawberry Jam

Shine through.

7 cups chopped cored peeled green tomatoes (about 12 medium)

5 to 10 jalapeño or habanero peppers, seeded and fi nely chopped

2 cups chopped red onion (about 2 large)

2 cloves garlic, fi nely chopped

1/2 cup lime juice

1/2 cup finely chopped cilantro

2 tsp ground cumin

1 tsp dried oregano

1 tsp salt

1 tsp freshly ground black pepper

6 (8 oz) half pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.


Rethink herbs.

Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.

Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fi t is fi ngertip tight.

Process fi lled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not fl ex up and down when center is pressed.

Quick tip:Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

MAKE

Salsa Verde

Share your salsa at Facebook.com/BallCanning.Shine through.

Ball’s innovative products are

designed to make your life easier.

With the Ball® Fresh Herb Keeper,

you can prolong the life of your

fresh herbs without the hassle, and

the Ball® Dry Herb Jars are the

perfect companion pieces, offering

a simple storage solution for your

dry herbs, seasonings, spices and

homemade rubs.

Shine through.For the Zesty Peach BBQ Sauce recipe on

previous page, visit FreshPreserving.com/Today.

Celebrate what you make. Share your photos and videos at Facebook.com/BallCanning.


You can buy pre-cleaned soft-shell crabs, but live ones are

better, and cleaning them is easy (see step 3).


Fun Cooking

Soft-Shell

Crab1. Make the slaw.

❛❛The first time I had soft-shell crab, I thought I had to crack the claws and shells!”

Try this at home:

Sandwich King Jeff Mauro shows us how to prep and fry a summer favorite.

SOFT-SHELL CRAB SANDWICHES WITH SINGAPORE SLAWACTIVE: 35 min l TOTAL: 35 min

SERVES: 4

FOR THE SLAW

½ large daikon

Juice of 1 lime

1 teaspoon honey

1 teaspoon chopped fresh

cilantro

Kosher salt and freshly ground

pepper

FOR THE AÏOLI

½ cup mayonnaise (preferably

Japanese Kewpie mayonnaise)

¼ cup sambal oelek (Asian chile

sauce)

1 teaspoon tomato paste

1 clove garlic


pepper

FOR THE SOFT-SHELL CRAB

4 live soft-shell crabs

1 cup all-purpose flour


pepper

5 tablespoons unsalted butter

4 Hawaiian sweet rolls, split open

Trim and peel the daikon, then shred on the large holes of a box grater. Transfer to a colander and

squeeze dry. Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season

with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve.

FO

OD

ST

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: K

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.

PHOTOGRAPHS BY DAVID MALOSH

Fun Cooking


2. Make the aïoli.

❛❛Using frozen crabs is OK, but I always hold out for live ones during soft-shell crab season.”

4. Cook the crabs. 5. Build your sandwich.

Flip the crab over and pull back

the small flap known as the

apron. Use your fingers to pull

it off.

3. Clean the crabs (if live).

Cut off the front of each crab

just behind the eyes and mouth

using kitchen shears; remove any

yellow matter from the inside

with your fingers, if desired.

Grab one of the pointy ends

of the top shell and peel it back

to reveal the gills; cut out the

gills and discard. Repeat on

the other side.

Put the flour in a shallow dish and season with salt and pepper.

Dredge the crabs in the seasoned flour, turning to coat

both sides; shake off the excess flour and set aside. Melt the butter

in a large skillet over medium heat and swirl the pan until the foaming

stops. Add the crabs to the pan and cook until they start to turn

an orange-red color, about 3 minutes per side. Remove to a paper

towel–lined plate to drain and season immediately with salt.

Combine the mayonnaise,

sambal oelek and tomato

paste in a small bowl. Grate in

the garlic, season with salt and

pepper and stir to combine.

Set your rolls cut-side down in the same pan

and cook until golden. Slather the roll tops

with some of the chile aïoli. Sandwich a hot

crab and a scoop of slaw on each roll.

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WeeknightCookıng


Make pasta with fresh vegetables in 25 minutes. See page 112.

Try Food Network Kitchens’ super-easy dinners with sides to match.

PHOTOGRAPHS BY JUSTIN WALKER

FO

OD

ST

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: JA

MIE

KIM

M;

PR

OP

ST

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: K

AIT

LYN

DU

RO

SS

.


Weeknight Cooking

LOW-CALORIE DINNER

LOW-CALORIE DINNER

GRILLED BEER AND BUTTER SHRIMP WITH POTATOESACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

1½ pounds small potatoes, halved

1 medium red onion, cut into wedges

3 tablespoons unsalted butter, cut into pieces

Kosher salt

1 12-ounce bottle lager beer

1½ pounds large shrimp, peeled and deveined (tails left on)

¾ teaspoon Old Bay Seasoning

¼ cup chopped fresh parsley

1. Preheat a grill to medium high. Stack 2 large sheets of heavy-duty

foil; spread the potatoes and onion wedges in the center. Fold up

the sides to form a bowl shape. Dot the vegetables with

2 tablespoons butter and sprinkle with ½ teaspoon salt; pour in

about two-thirds of the beer. Lay another large sheet of foil on top;

crimp the edges to seal.

2. Set the foil packet on the grill; cover and cook until the potatoes

are fork-tender, 20 to 25 minutes.

3. Meanwhile, stack 2 more large sheets of foil and spread the

shrimp in the center. Fold up the sides to form a bowl shape. Dot

the shrimp with the remaining 1 tablespoon butter, sprinkle with the

Old Bay and pour in the remaining beer. Top with another sheet of

foil; crimp the edges to seal.

4. When the vegetables are almost done, add the shrimp foil packet

to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes.

Sprinkle the vegetables with the parsley, and salt to taste. Serve

with the shrimp and the cooking liquid from the packets.

Per serving: Calories 418; Fat 12 g (Saturated 6 g); Cholesterol 283 mg;

Sodium 526 mg; Carbohydrate 33 g; Fiber 4 g; Protein 38 g

FRESH TOMATO SOUP WITH GRILLED CHEESE ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

4½ pounds tomatoes (4 pounds quartered, ½ pound chopped)



4 scallions, chopped

1½ tablespoons heavy cream


½ cup mini bow ties or other mini pasta

½ cup shredded part-skim mozzarella cheese

½ cup shredded sharp cheddar cheese

4 slices multigrain bread

2 thin slices low-sodium ham

Chopped fresh basil, for topping

1. Puree the quartered tomatoes in a blender. Heat 1½ tablespoons olive

oil in a pot over medium heat. Add the garlic and half of the scallions

and cook, stirring, 2 minutes. Increase the heat to medium high; strain

the pureed tomatoes through a mesh sieve into the pot. Stir in the

chopped tomatoes, 1 cup water, the cream, ½ teaspoon salt and

¼ teaspoon pepper. Bring to a simmer and cook until thickened, about

5 minutes. Add the pasta and cook until tender, about 10 minutes;

season with salt and pepper.

2. Toss the remaining scallions with the cheeses; divide half the mixture

between 2 bread slices. Top each with a slice of ham, the remaining

cheese mixture and the other 2 bread slices. Heat the remaining

½ tablespoon olive oil in a nonstick skillet over medium-low heat. Cook

the sandwiches until the cheese melts, 3 minutes per side; cut in half.

Ladle the soup into bowls; top with basil and serve with the sandwiches.



All trademarks, including the red aw

ning and green shutter design, are trademarks of Société des Produits Nestlé S.A., Vevey, Sw

itzerland.

Introducing a whole new kind of pizza with a crispy,airy crust, flavorful sauce and premium toppings.

YES, THIS CAMEFROM YOUR OVEN.

LOW-CALORIE DINNER


Weeknight Cooking

GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTERACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

1½ pounds beef sirloin steak (about 1 inch thick)

1 large red onion, sliced into ½-inch-thick rings

2 large zucchini or yellow squash, cut diagonally

into ¾-inch-thick slices

½ cup barbecue sauce

1 tablespoon chili powder

2 teaspoons Worcestershire sauce


2 tablespoons unsalted butter, at room temperature

2 tablespoons finely chopped fresh parsley

½ teaspoon grated lemon zest

1. Preheat a grill to medium high. Combine the steak, red onion

and zucchini in a large bowl. Add the barbecue sauce, chili powder,

Worcestershire sauce, ½ teaspoon salt, and pepper to taste; toss to

coat. Let stand 5 minutes.

2. Meanwhile, mash the butter with the parsley, lemon zest and a

pinch of salt in a small bowl; set aside.

3. Transfer the steak to the grill and cook 4 to 5 minutes per side

for medium rare; remove to a cutting board and let rest. Add the

vegetables to the grill and cook, turning occasionally, until crisp-

tender and charred in spots, about 8 minutes.

4. Cut the steak into 4 pieces. Top each piece with some of the

lemon-herb butter. Serve with the grilled vegetables.



SHAVED SQUASH AND TOMATO PASTAACTIVE: 20 min l TOTAL: 25 min l SERVES: 4

Kosher salt

12 ounces mezzi rigatoni or other short pasta

1 clove garlic

1 small yellow squash

2 pounds assorted heirloom tomatoes, chopped

¼ cup extra-virgin olive oil, plus more for drizzling

1 bunch basil, leaves chopped

Freshly ground pepper

¼ cup grated grana padano or parmesan cheese,

plus more for topping

4 ounces fresh mozzarella (regular or smoked),

roughly chopped

1. Bring a large pot of salted water to a boil. Add the pasta and garlic

and cook as the pasta label directs; reserve 1 cup of the cooking

water, then drain.

2. Meanwhile, thinly slice the squash on the wide side of a box grater

(or use a mandoline). Combine the squash, tomatoes, olive oil and

basil in a large bowl; add 1 teaspoon salt, and pepper to taste.

3. Mash the cooked garlic with the flat side of a chef’s knife; add

it to the bowl along with the pasta, grana padano and mozzarella.

Toss until combined, adding the reserved pasta water as needed to

moisten. Season with salt and pepper. Divide among bowls; drizzle

with olive oil and top with more grana padano.



Tyson® Any’tizers® snacks

Serve up some fun at your next get-together

with Tyson® Any’tizers® snacks. Available

in several tasty varieties, they’re the warm

snack that satisfi es party time, game time

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NO PURCHASE NECESSARY TO ENTER OR WIN. “Shake Things Up” SWEEPSTAKES. Sponsored by Hearst Communications, Inc. Beginning 6/1/2013 12:01AM through 9/30/2013 11:59PM go to www.CrystalLightShakeThingsUp.com and submit an entry form pursuant to the on-screen instructions. One-hundred (100) winners will be chosen at random to each receive one (1) GIFT BAG (ARV: $50 each). Entrants must be legal residents of the 50 United States, District of Columbia or Canada who have reached the age of majority in their state, territory or province of residence at time of entry. Void in Puerto Rico, the Province of Quebec and where prohibited by law. Sweepstakes is subject to complete offi cial rules available at www.CrystalLightShakeThingsUp.com.

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That means crispier greens, fresher

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thing to have a refrigerator for its good

looks, but Liebherr focuses just as much

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food fresher longer, visit their website:

liebherr-appliances.com.

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PROMOTION

LOW-CALORIE DINNER

Weeknight Cooking


POACHED CHICKEN WITH GARLIC-HERB SAUCE ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

Kosher salt

1 bulb fennel, trimmed and cut into wedges, plus 1 cup fronds

3 medium carrots, cut into chunks

1 head garlic, cloves separated and peeled

1 bunch scallions (white and light green parts), roughly chopped

1½ pounds skinless, boneless chicken breasts, halved crosswise

½ pound green beans, trimmed and cut into small pieces

⅓ cup extra-virgin olive oil

1½ tablespoons white wine vinegar

1 tablespoon dijon mustard

½ cup fresh parsley

½ cup fresh basil


1. Fill a large pot halfway with hot water; add ½ teaspoon salt, the fennel

wedges and carrots. Bring to a boil; cook until the vegetables are crisp-

tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.

2. Add the garlic, scallions, fennel fronds and chicken to the pot and

gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill

a bowl with salted ice water. Transfer the chicken to the ice water using

tongs; let sit 30 seconds, then remove to a cutting board.

3. Using a slotted spoon, transfer the garlic, scallions and fennel fronds

to a blender; add ⅓ cup of the cooking liquid. Add the green beans to

the pot, remove from the heat and let sit 5 minutes; drain.

4. Add the olive oil, vinegar, mustard, parsley and basil to the blender

and puree; season with pepper. Cut the chicken into pieces and serve

with the vegetables; drizzle with the herb sauce.



PORK TACOS WITH BLACK BEANSACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

2½ tablespoons vegetable oil

2 cloves garlic, minced

1 15-ounce can black beans (do not drain)

½ cup shredded mozzarella cheese (about 2 ounces)

1 pound ground pork

1 small red onion, finely chopped

1 teaspoon ground cumin

½ teaspoon cayenne pepper

Kosher salt

1 bell pepper (any color), cut into ½-inch pieces

1 zucchini, quartered and cut into ½-inch pieces

Freshly ground black pepper

12 corn tortillas, warmed

1. Heat ½ tablespoon vegetable oil in a small saucepan over medium

heat. Add half of the garlic and cook, stirring, until golden, about

1 minute. Add the beans and bring to a simmer. Remove from the heat,

sprinkle with the cheese and cover to keep warm.

2. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.

Add the pork, the remaining garlic, half of the red onion, the cumin,

cayenne and ½ teaspoon salt. Cook, stirring, until the pork is browned,

about 5 minutes; transfer to a bowl with a slotted spoon. Heat the

remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper,

zucchini and ¼ teaspoon salt and cook until crisp-tender, about

3 minutes. Return the pork to the skillet; add a splash of water, and

salt and pepper to taste.

3. Fill the tortillas with the pork and vegetable mixture. Serve with the

beans. Sprinkle with the remaining chopped onion.



#WishGranted

Prototype shown with options. Simulated screen shown. 1Availability and accuracy of the information provided by the navigation system or any XM services mentioned (if installed) are dependent upon many factors. Use common sense when relying on information provided. Services not available in every city or roadway. Periodic Entune® app updates do not include navigation updates. Navigation updates are available at an additional cost from your local Toyota dealer. See your Navigation System Owner’s Manual or contact XM for details. 2XM services require a subscription after trial period, and are sold separately or as a package. Subscriptions governed by SiriusXM Customer Agreement; see www.siriusxm.com. If you decide to continue your XM service at the end of your complimentary trial, the plan you choose will automatically renew and bill at then-current rates until you call 1-866-635-2349 to cancel. Fees and programming subject to change. Available only to those at least 18 years of age in the 48 contiguous United States and D.C. ©2013 Toyota Motor Sales, U.S.A., Inc.

The 2013 RAV4 with available turn-by-turn navigation1 and a complimentary 90-day trial subscription to SiriusXM.2

Wish Granted.

LOW-CALORIE DINNER


Weeknight Cooking

VIETNAMESE EGG SANDWICHESACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

4 kaiser rolls, split open

1 carrot, thinly sliced

1 Persian cucumber, thinly sliced

1 tablespoon seasoned rice vinegar, plus more for the chips

1 tablespoon fish sauce

3 tablespoons mayonnaise

2 to 3 teaspoons Sriracha (Asian chile sauce), plus more for the chips

8 large eggs

4 ounces country pâté or liverwurst

1 tablespoon vegetable oil

½ cup fresh basil

Potato chips, for serving

1. Preheat the oven to 375 .̊ Wrap each roll in foil and bake until crisp

on the outside, about 15 minutes.

2. Meanwhile, toss the carrot, cucumber, vinegar and 2 teaspoons fish

sauce in a bowl; set aside, stirring occasionally, 10 minutes. Combine

the mayonnaise, Sriracha and the remaining 1 teaspoon fish sauce in a

small bowl. Beat the eggs in a medium bowl.

3. Unwrap the rolls; spread the bottom buns with the mayonnaise

mixture and top with the pâté.

4. Heat the vegetable oil in a large nonstick skillet over medium heat.

Add the eggs and cook, stirring, until just set, about 3 minutes; divide

among the rolls. Add the basil and carrot-cucumber salad to the

sandwiches and drizzle with some of the vinegar mixture from the

salad bowl. Serve with potato chips; sprinkle the chips with vinegar

and drizzle with Sriracha.


Sodium 1,218 mg; Carbohydrate 39 g; Fiber 3 g; Protein 22 g

SPICY PASTA WITH TILAPIAACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

½ pound tilapia fillets, cut into small chunks


3 cloves garlic, chopped

½ to ¾ teaspoon red pepper flakes

½ cup dry white wine

1 28-ounce can San Marzano tomatoes, crushed by hand

½ cup chopped fresh basil, plus more for topping

Kosher salt

10 ounces multigrain spaghetti

2 tablespoons chopped fresh parsley

1. Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and

¼ teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.

2. Heat the remaining 1 tablespoon olive oil in a large skillet over

medium heat. Add the remaining garlic and ¼ to ½ teaspoon red

pepper flakes and cook, stirring, until the garlic starts to soften, about

30 seconds. Add the wine and simmer until reduced by half, about

3 minutes. Add the tomatoes, ¼ cup basil and ½ cup water. Bring

to a boil and cook, stirring occasionally, until the sauce is slightly

thickened, about 12 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Add the

pasta and cook as the label directs.

4. When the pasta is almost done, add the tilapia to the skillet with

the tomato sauce and simmer, stirring gently, until just cooked

through, about 3 minutes. Stir in the parsley and the remaining ¼ cup

basil; season with salt. Drain the pasta and add it to the sauce. Divide

among bowls and top with more basil.



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LOW-CALORIE DINNER


Weeknight Cooking

VEGETARIAN CHEF’S SALADACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

1 pound white mushrooms, trimmed and halved



4 large eggs

½ pound yellow wax beans, trimmed

3 tablespoons plus 1 teaspoon red wine vinegar

4 ounces smoked or baked tofu

⅓ cup fat-free plain yogurt

12 cups mixed greens (about 12 ounces)

2 vacuum-packed cooked beets, cut into sticks

3 ounces sharp cheddar cheese, cut into sticks

2 tablespoons salted roasted sunflower seeds

1. Preheat the oven to 450 .̊ Toss the mushrooms with 2 tablespoons

olive oil, ¼ teaspoon salt, and pepper to taste on a baking sheet. Roast

until tender and golden, about 12 minutes.

2. Meanwhile, put the eggs in a saucepan and cover with cold water;

bring to a boil. Add the wax beans and remove from the heat; cover

and let stand 10 minutes. Drain, then rinse the eggs and beans under

cold water. Peel and quarter the eggs; set aside. Toss the beans with

1 teaspoon vinegar and a pinch each of salt and pepper in a medium

bowl. Cut three-quarters of the tofu into sticks.

3. Make the dressing: Combine one-third of the mushrooms, the

remaining tofu, 3 tablespoons vinegar and 1 tablespoon olive oil,

the yogurt, ¾ teaspoon salt, and pepper to taste in a food processor

and puree. Toss with the greens; season with salt and pepper. Divide

among bowls. Top with the remaining mushrooms and tofu, the eggs,

beans, beets, cheese and sunflower seeds.



GRILLED CHEESY MEATLOAVESACTIVE: 15 min l TOTAL: 30 min l SERVES: 4

1 bunch scallions (white and light green parts), cut into pieces

1 stalk celery, cut into pieces

¼ cup fresh parsley

1 pound 90% lean ground beef sirloin

1 cup panko breadcrumbs

1 large egg

2 teaspoons Worcestershire sauce, plus more for brushing


3 ounces sharp cheddar cheese, cut into four 2-inch-long sticks

Cooking spray

3 assorted bell peppers, quartered or cut into large chunks

¼ cup ketchup

1. Preheat a grill to medium high. Pulse the scallions, celery and

parsley in a food processor until finely chopped; transfer to a bowl.

Add the beef, panko, egg, 2 teaspoons Worcestershire sauce,

½ teaspoon salt, and pepper to taste. Mix with your hands, then

divide into 4 portions; set a piece of cheese on each. Mold the beef

around the cheese and form into mini oval-shaped loaves.

2. Stack 2 large sheets of heavy-duty foil; coat the top sheet with

cooking spray. Arrange the meatloaves 1½ inches apart in the center of

the foil; coat with cooking spray. Bring the foil edges together to make

a packet and crimp to seal. Set the packet seam-side down on the grill;

add the peppers to the grill, skin-side down. Cover and cook 10 minutes.

Flip the peppers, brush with Worcestershire sauce and sprinkle with

salt; flip the packet. Continue cooking, covered, 5 to 8 more minutes.

3. Remove the peppers and packet from the grill. Brush the meatloaves

with ketchup. Return the open packet to the grill; cook 5 more minutes.

Per serving: Calories 314; Fat 12 g (Saturated 6 g); Cholesterol 104 mg; Sodium 748 mg; Carbohydrate 25 g; Fiber 3 g; Protein 28 g

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Weeknight Cooking


LOW-CALORIE DINNER

SALMON WITH CURRIED LENTILSACTIVE: 20 min l TOTAL: 40 min l SERVES: 4


1 tablespoon finely chopped peeled ginger

2 cloves garlic, finely chopped

1 medium shallot, thinly sliced

¾ teaspoon curry powder

1½ teaspoons hot paprika

1 red bell pepper, chopped

½ cup red lentils, rinsed

Kosher salt

Juice of 1 lemon

4 6-ounce center-cut salmon fillets

5 cups baby arugula (about 3 ounces)

1. Heat 2 tablespoons olive oil in a medium saucepan over medium

heat. Add the ginger, garlic, shallot, curry powder and ½ teaspoon

paprika; cook, stirring often, until the shallot is soft, about 3 minutes.

Add the bell pepper and cook until slightly softened, 2 minutes. Add

the lentils, ½ teaspoon salt and 2½ cups water; increase the heat to

medium high and bring to a simmer. Partially cover and cook, stirring

often and adjusting the heat to maintain a simmer, until the lentils are

tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more

minutes. Add lemon juice and salt to taste.

2. Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-

side down. Sprinkle with ½ teaspoon salt and the remaining 1 teaspoon

paprika and broil until just cooked through, 6 to 8 minutes.

3. Toss the arugula with the remaining 1 tablespoon olive oil, and salt

and lemon juice to taste. Serve with the lentils and salmon.



SESAME-LEMON CHICKEN ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

1 tablespoon toasted sesame seeds

1 tablespoon finely grated lemon zest

2 teaspoons dried thyme

½ teaspoon sugar


8 skin-on, bone-in chicken thighs, trimmed (2 to 2½ pounds)

1 tablespoon fresh lemon juice



2 romaine lettuce hearts, chopped (about 8 cups)

1 cucumber, chopped

1 tomato, chopped

2 cups lightly salted pita chips, crushed

1. Preheat the broiler. Make the rub: Combine the sesame seeds, lemon

zest, thyme, sugar, ½ teaspoon salt and ¼ teaspoon pepper in a spice

grinder; pulse until the seeds are slightly cracked.

2. Season the chicken with salt and all but about 1½ tablespoons of the

rub. Set skin-side down on a broiler pan and broil, flipping the chicken

and rotating the pan halfway through, until the chicken is golden and a

meat thermometer registers 170̊ , 8 to 10 minutes per side.

3. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon

juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil.

4. When the chicken is done, whisk 1 tablespoon of the pan drippings

into the dressing. Add the lettuce, cucumber, tomato and pita chips;

season with salt and pepper and toss. Sprinkle the chicken with the

remaining ½ tablespoon rub and serve with the salad.



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LOW-CALORIE DINNER


Weeknight Cooking

TURKEY AND QUINOA SALADACTIVE: 35 min l TOTAL: 40 min l SERVES: 4


1½ cups quinoa, rinsed

Kosher salt

1 pound turkey cutlets

3 tablespoons chopped fresh tarragon and/or parsley


½ small red onion, halved and sliced

1½ pounds assorted heirloom tomatoes, chopped

1 Cubanelle chile pepper or other Italian frying pepper,

seeded and chopped

4 Persian cucumbers, chopped

2 tablespoons sherry vinegar

1. Heat ½ tablespoon olive oil in a large skillet over medium-high

heat. Add the quinoa and cook, stirring, until lightly toasted, about

4 minutes. Add 4 cups water and ¼ teaspoon salt and bring to a boil.

Reduce the heat to medium and simmer until the water is absorbed

and the quinoa is tender, about 15 minutes.

2. Toss the turkey with half of the herbs, ¼ teaspoon salt, and pepper

to taste; set aside. Soak the onion slices in cold water, 10 minutes.

3. Toss the tomatoes, chile, cucumbers, vinegar, 1½ tablespoons olive

oil, the remaining herbs, ¼ teaspoon salt, and pepper to taste in a

large bowl. Drain the onion, add to the tomato mixture and toss.

4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet

over medium-high heat. Working in batches, add the turkey and cook

until golden, about 3 minutes per side. Drain on paper towels, then

cut into 2-inch pieces. Fluff the quinoa with a fork and divide among

bowls. Top with the tomato mixture and turkey.



PORK CHOPS WITH PINEAPPLE SALSA ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

1 cup medium- or long-grain white rice

1 pineapple, peeled, quartered lengthwise and cored

1 tablespoon minced peeled ginger

1 tablespoon vegetable oil

1 tablespoon soy sauce, plus a splash for the salsa

½ teaspoon Chinese five-spice powder

1 bunch scallions

4 bone-in pork sirloin chops (½ inch thick; about 1¾ pounds)


1. Combine the rice and 1⅔ cups water in a medium saucepan and

bring to a boil. Cover, reduce the heat to low and cook until the rice

is tender and the water is absorbed, about 15 minutes. Remove from

the heat and let stand until ready to serve.

2. Meanwhile, cut off a 2-inch piece of the pineapple and grate

it on the coarse holes of a box grater into a large bowl. Stir in the

ginger, vegetable oil, 1 tablespoon soy sauce and ¼ teaspoon five-

spice powder. Add the scallions and pork chops and turn to coat;

let marinate at room temperature, 10 minutes. Rub the remaining

pineapple with the remaining ¼ teaspoon five-spice powder.

3. Preheat a grill to medium high. Grill the pork chops until just cooked

through, about 3 minutes per side. Grill the scallions and pineapple,

turning occasionally, until charred, about 3 minutes.

4. Roughly chop the pineapple and scallions and transfer to a bowl.

Add the red pepper flakes and a splash of soy sauce and toss. Serve

the pork chops with the pineapple salsa and rice.



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time doing the things you want to do. PAM HELPS YOU PULL IT OFF®

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Weeknight Cooking

Easy Sides

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Wherever you f ind yourself, however you do happy,

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BUTTERY BEANS WITH ALMONDSBoil 1 pound each halved wax beans and green beans in salted water

until crisp-tender, 8 minutes; drain. Cook ¼ cup sliced almonds in

3 tablespoons melted butter until golden, 4 minutes. Remove from

the heat; stir in 1 tablespoon lemon juice. Toss with the beans and

2 tablespoons chopped chives. Season with salt and pepper.

MACARONI AND EGG SALADSoak ¼ cup minced red onion in cold water, 10 minutes; drain. Cook

8 ounces elbow macaroni as the label directs; drain and rinse under

cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, ⅓ cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and

3 tablespoons chopped parsley. Season with salt and pepper.

AVOCADO-RADISH SALADSoak ¼ cup thinly sliced red onion in cold water, 10 minutes;

drain. Combine 2 tablespoons sour cream, the juice of 1 lime

and ½ teaspoon hot sauce in a bowl. Thinly slice 2 avocados and

arrange on a platter. Top with 4 thinly sliced radishes and the onion.

Drizzle with the sour cream dressing and sprinkle with chopped cilantro and crumbled cotija or feta cheese.

ARUGULA WITH GRILLED PLUMSHalve and pit 3 plums; toss with ½ tablespoon olive oil and a pinch

each of cinnamon, salt and pepper. Grill over medium-high heat,

turning, until softened and charred in spots, about 5 minutes.

Cut into wedges; toss with 6 cups baby arugula, ¼ cup chopped

chives, another pinch of cinnamon, ½ tablespoon lemon juice and

2 tablespoons olive oil. Season with salt and pepper.


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© 2013 WhiteWave Foods

Weeknight Cooking

W k i htWWeekkniighhttWeeknight Cooking

Hot Tipsfrom Food Network Kitchens’ Katherine Alford:

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Poach like a pro.Make your own flavorful broth for poaching chicken or fish by adding vegetables and herbs to simmering water. It’s called a court-bouillon (or “short broth”), and you can customize it with your favorite flavors (we used garlic, scallions and fennel fronds on page 116). Don’t throw out the liquid when you’re done poaching: Store it in the fridge and use it like regular chicken broth.

Grill veggies right.You don’t need a special basket to grill vegetables. Just slice them on the bias to expose more surface area: This prevents skinny vegetables like zucchini or yellow squash from falling through the grates, and it lets more of the vegetable come in contact with both your marinade and the grill.

Give fish sauce a try.Don’t be scared off by a recipe that calls for fish sauce. It smells pungent, but you won’t detect any fishiness in your dish—just a rich, salty, almost meaty flavor. Fish sauce can be used in more than just Asian dishes: Add a splash to tomato sauce or whisk some into salad dressing. Just remember that a little goes a long way.

Braise in foil.Foil packets make great braising vessels for the grill. We formed this oversize foil bowl to hold the beer-braised potatoes and shrimp on page 110:

2. Fold up and crimp the edges of the foil to create a bowl shape.

1. Stack 2 large sheets of heavy-duty foil. Place the solid ingredients in the center.

3. Pour in 1 to 1½ inches of liquid, then top with another large sheet of foil and crimp the edges to seal.

100 calo

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grilled pizza party better.

INGREDIENTS

1 12oz pkg Sundried Tomato Chicken Sausage

1 12” Mama Mary’s Thin & Crispy Pizza Crust

2 tbsp Roasted Garlic olive oil

2/3 cup pizza sauce

1 cup shredded Italian cheese blend, reduced fat

1/3 cup crumbled feta cheese

1 1/2 tsp dried oregano

Servings: 4 Ready in 20 minutes

Let’s Make...MEDITERRANEAN GRILLED PIZZA

Visit alfrescoallnatural.com/promos/mamamarys for more recipes.

70% LESS FATthan pork sausage

INSTRUCTIONS

Preheat grill on medium. Place sausages on oiled grill rack, set

4” to 5” over heat. Grill 7-9 minutes until heated through. Cool

slightly & cut into 1/4” slices. Brush both sides of pizza crust

with olive oil. Place crust topside down on rack and grill for 2-3

minutes until warm. Turn crust over. Quickly spread pizza sauce

& arrange sliced sausage on top. Sprinkle with cheese & oregano.

Grill with cover shut for 8-10 minutes or until cheese has melted.

Cut into slices & serve.

Weekend Cooking

Use tangy green tomatoes in this simple salad. See page 139.


Try Food Network Kitchens’ new summer menus. Then, make

an impressive peach dessert.PHOTOGRAPHS BY CON POULOS

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WeekendCooking

Night● Pappardelle with Lobster and Corn ● Sparkling Sangria● White Chocolate Mousse

Lobster

You can cook the lobster and make the sauce

up to 1 day ahead; wait to add the

corn until you reheat.

WHITE CHOCOLATE MOUSSEACTIVE: 30 min l TOTAL: 55 min (plus chilling) l SERVES: 6

1 vanilla bean, split lengthwise

3 tablespoons hazelnut liqueur

(or other liqueur)

1 teaspoon unflavored gelatin

powder

1¼ cups heavy cream

8 ounces white chocolate, chopped

⅓ cup plus 1 tablespoon pasteurized

egg whites (from a carton), at

room temperature

⅛ teaspoon cream of tartar

Shaved dark chocolate, for topping

1. Scrape the seeds out of the vanilla bean and combine with the liqueur in a small

saucepan. Sprinkle the gelatin on top and let stand 5 minutes. Add ½ cup heavy cream

and cook over low heat, stirring, until the gelatin dissolves. Add the white chocolate and

continue to cook, stirring, until melted. Transfer to a large bowl; let cool 25 minutes.

2. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-

high speed until stiff peaks form, about 4 minutes. Fold the egg whites into the white

chocolate mixture until almost incorporated. Add the remaining ¾ cup cream to the

mixer bowl and beat on medium-high speed until medium peaks form; fold into the

white chocolate mixture until incorporated. Divide among small bowls. Refrigerate until

set, at least 3 hours or overnight. Top with shaved chocolate.

SPARKLING SANGRIACombine 1 cup white grape juice, ½ cup cognac, the juice of 1 lemon, 3 tablespoons superfine sugar and 1 cup water in a pitcher. Add 1 cup each halved grapes and pitted cherries, and 1 sliced peach. Chill 3 hours or overnight. Before serving, add a bottle of cold sparkling wine. Pour into flutes.


PAPPARDELLE WITH LOBSTER AND CORNACTIVE: 1 hr l TOTAL: 2 hr 15 min l SERVES: 6

3 live lobsters (1½ pounds each)

3 ears of corn



½ cup dry white wine

1 stalk celery, halved crosswise,

plus 3 tablespoons chopped

celery leaves

2 shallots (1 whole, 1 diced)

2 sprigs parsley, plus ⅓ cup

chopped leaves

2 tablespoons tomato paste

¼ teaspoon sweet paprika

½ cup heavy cream

Kosher salt

1 pound pappardelle pasta

⅓ cup chopped fresh chervil

and/or chives

1. Fill a large pot with 2 inches of water; bring to a boil. Add the lobsters, cover

and cook over medium heat until the shells turn bright red, 8 to 10 minutes.

Remove with tongs and rinse under cold water to cool slightly. Meanwhile, cut

the kernels off the corn; reserve the cobs.

2. Remove the meat from the lobster shells: Twist off the claws, then break off the

tail; set the bodies aside. Pull the flippers off the tail, then insert your thumb into

the flipper end and force out the meat. Crack the claws with a lobster cracker,

mallet or the flat side of a knife and remove the meat. Chop the lobster meat into

1-inch pieces and transfer to a bowl; cover and refrigerate until ready to use.

3. Rinse the lobster bodies to remove any green matter (tomalley) and roe. Heat

2 tablespoons butter and the olive oil in a large saucepan over medium-high heat.

Add the lobster bodies and cook, turning occasionally, until the butter starts to

brown, about 3 minutes. Add the wine, bring to a boil and cook until reduced

by half, about 2 minutes. Add the corn cobs, celery stalk, whole shallot, parsley

sprigs and 6 cups water; bring to a boil, then lower the heat and simmer until the

liquid is reduced by about one-third, about 30 minutes. Strain the stock into a

bowl or large measuring cup.

4. Heat the remaining 1 tablespoon butter in a saucepan over medium heat. Add the

diced shallot and cook until softened, about 2 minutes. Add the tomato paste and

paprika; cook, stirring, until slightly darkened, about 1 minute. Stir in the prepared

stock and cream and simmer until reduced by one-third, about 20 minutes (you

should have 2¾ cups sauce). Add the corn kernels; simmer 5 more minutes.

5. Bring a large pot of salted water to a boil. Add the pappardelle and cook as

the label directs. Drain, then return to the pot. Add the sauce and the reserved

lobster meat and cook over medium heat, stirring, until the lobster meat is heated

through, about 1 minute. Stir in the chopped celery leaves and parsley and most

of the chervil. Divide among plates and top with the remaining chervil.

WeekendCooking

Brunch

To give this strata a

Southwestern twist, we used fried

tortillas instead of the usual

bread.

● Cheesy Chile Strata● Spicy Green Tomato–Avocado Salad● Mango-Guava Batidos

Southwestern


CHEESY CHILE STRATAACTIVE: 40 min l TOTAL: 2 hr 30 min (plus refrigerating) l SERVES: 6 to 8

SPICY GREEN TOMATO–AVOCADO SALADACTIVE: 10 min l TOTAL: 35 min l SERVES: 8

1½ pounds green (unripe) tomatoes, cut into wedges

Kosher salt

Juice of 1 lime

1 teaspoon dijon mustard

1 tablespoon honey

1 small jalapeño pepper, seeded and minced

1 tablespoon fresh thyme, minced



2 avocados

2 cups mâche or Bibb lettuce leaves

1. Put the tomatoes in a bowl and sprinkle with 1 teaspoon

salt; let sit 30 minutes.

2. Meanwhile, whisk the lime juice, mustard, honey,

jalapeño, thyme, ½ teaspoon salt, and pepper to taste

in a large bowl. Gradually pour in the olive oil, whisking

constantly until emulsified.

3. When ready to serve, halve the avocados, remove

the pits, peel and thinly slice. Add to the bowl with the

dressing, then add the lettuce and tomatoes. Gently toss

to coat. Season with salt and pepper.

MANGO-GUAVA BATIDOS Combine 3 cups guava nectar, 1 cup milk, 1½ teaspoons vanilla and 3 tablespoons sugar in a large bowl; add 3 cups frozen mango chunks. Working in batches, puree in a blender until smooth and frothy. Divide among small glasses.

4 poblano chile peppers, halved

lengthwise and seeded

1 bunch medium spring onions,

stems cut into 2-inch pieces,

bulbs quartered

¼ cup masa harina (instant corn

flour) or all-purpose flour

Vegetable oil, for frying (3 to 4 cups)

10 corn tortillas, cut into 2-inch

pieces

8 ounces Oaxaca or muenster

cheese, grated (about 2 cups)

8 ounces pepper jack cheese,

grated (about 2 cups)

8 large eggs

3 cups whole milk


pepper

½ teaspoon chili powder

Sour cream, chopped jalapeños

and/or chopped cilantro, for

topping (optional)

1. Preheat the broiler. Arrange the poblanos skin-side up on a baking sheet.

Add the spring onions and broil until the poblano skins are charred and the

onions are blackened around the edges, 7 to 8 minutes. Transfer the poblanos

to a large bowl, cover with plastic wrap or a plate and let cool 10 minutes. Rub

off the skins with your fingers, then pat dry. Roughly chop the poblanos and

onion bulbs, then toss with the masa harina in a medium bowl; set aside while

you fry the tortillas.

2. Line a baking sheet with paper towels. Heat about 1 inch of vegetable oil

in a high-sided skillet or Dutch oven over medium-high heat until a deep-fry

thermometer registers 350 .̊ Working in batches, fry the tortillas, stirring, until

stiff but not browned, about 5 minutes. Transfer to the paper towels to drain.

3. Spread half of the fried tortillas in a 3-quart baking dish. Top with half of

the poblano-onion mixture and half of each cheese. Layer the remaining

tortillas, poblano-onion mixture and cheeses on top.

4. Whisk the eggs and milk in a large bowl; whisk in 1½ teaspoons salt, pepper

to taste and the chili powder. Pour the egg mixture into the baking dish. Cover

and refrigerate 8 hours or overnight.

5. Remove the dish from the refrigerator about 30 minutes before baking and

uncover. Preheat the oven to 350 .̊ Bake until the strata is lightly puffed and

golden on top and just set in the center, 50 minutes to 1 hour. Let cool 10 minutes

before serving. Top with sour cream, jalapeños and/or cilantro.

WeekendCooking

● Beer Bratwursts● Sweet-and-Sour Onions● Bell Pepper Relish● Smoky Beer Cheese● Strawberry-Pretzel Trifles

BarSausage

You can simmer

the bratwursts a day ahead: Cover and refrigerate in the cooking liquid,

then grill before serving.


BEER BRATWURSTSACTIVE: 30 min l TOTAL: 1 hr (plus cooling) l SERVES: 6 to 8

STRAWBERRY-PRETZEL TRIFLESACTIVE: 45 min l TOTAL: 1 hr 10 min (plus cooling and chilling)

MAKES: 6 to 8

2 12-ounce bottles lager beer

1 large onion, cut into wedges


1 2-inch piece ginger, thinly sliced

1 teaspoon caraway seeds

2 bay leaves

2 whole cloves

6 to 8 links fresh bratwurst (about 2½ pounds)


6 to 8 sub rolls or Italian-bread segments

Whole-grain mustard, for serving

Assorted toppings, for serving (below)

1. Combine 6 cups water, the beer, onion, garlic, ginger, caraway

seeds, bay leaves and cloves in a large pot over medium-high heat;

bring to a gentle simmer and cook 10 minutes. Add the bratwursts,

return to a simmer and cook until almost done (the meat should

still be slightly pink in the center), about 15 minutes. Remove from

the heat and let the bratwursts cool completely in the cooking

liquid, about 1 hour.

2. Preheat a grill to medium high. Transfer 2 cups of the cooking

liquid to a small saucepan over medium heat. Add the butter and

bring to a boil; cook until the butter melts, about 1 minute.

3. Grill the bratwursts, occasionally turning and basting with the

butter mixture, until marked and cooked through, 10 to 12 minutes.

Serve on rolls with mustard and other toppings.

BELL PEPPER RELISHPulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped.

Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, ½ teaspoon each celery salt and kosher salt, and pepper to

taste in a large bowl. Add the vegetable mixture; toss to coat.

FOR THE STRAWBERRIES

2 pints strawberries, halved

(about 6 cups)

¾ cup granulated sugar


FOR THE CRUMBLE

1 stick unsalted butter,

melted, plus more for

the pan

3½ cups small pretzel twists

1 large egg white

SWEET-AND-SOUR ONIONSCook 2 chopped red onions in a skillet with 2 tablespoons

olive oil over medium-high heat, stirring, until golden, about

8 minutes. Add ½ teaspoon caraway seeds; cook, stirring,

30 seconds. Add ¼ cup red wine vinegar, 1 tablespoon

brown sugar and ½ teaspoon kosher salt; cook, stirring until

the onions are glazed, 1 minute. Let cool completely.

SMOKY BEER CHEESECombine ¼ pound each shredded sharp cheddar and

smoked gouda, 1 minced garlic clove, ½ cup lager beer, 2 teaspoons hot sauce, ½ teaspoon kosher salt, and

pepper to taste in a food processor; pulse until smooth.

⅓ cup granulated sugar

1 tablespoon all-purpose

flour

Kosher salt

FOR THE CREAM

2 8-ounce packages cream

cheese, at room

temperature

1 cup confectioners’ sugar

1 teaspoon vanilla extract

1¼ cups cold heavy cream

1. Prepare the strawberries: Combine 4 cups strawberries and the

granulated sugar in a large saucepan over medium heat. Cook until

bubbling, then increase the heat to medium high and cook, stirring

occasionally, until the berries are soft and the liquid is thick enough

to coat the back of a spoon, about 15 minutes. Remove from the

heat and stir in the remaining 2 cups strawberries and the lemon

juice. Let cool, then transfer to a bowl, cover and refrigerate at least

1 hour or overnight.

2. Meanwhile, make the crumble: Preheat the oven to 350 .̊

Generously butter a 9-inch-round cake pan. Combine 3 cups pretzels,

the melted butter, egg white, granulated sugar, flour and ¼ teaspoon

salt in a food processor; pulse until a wet dough forms. Press the

dough evenly into the prepared pan. Break the remaining ½ cup

pretzels into pieces and press into the dough. Bake until golden,

25 to 30 minutes. Transfer to a rack and let cool completely in the

pan, then break into bite-size pieces.

3. Make the cream: Just before serving, beat the cream cheese,

confectioners’ sugar and vanilla in a large bowl with a mixer on

medium-high speed until smooth, about 2 minutes. Beat the heavy

cream in another bowl with a mixer on medium-high speed until soft

peaks form, about 3 minutes. Gently fold half of the whipped cream

into the cream cheese mixture, then fold in the rest.

4. Layer the cream, crumble and strawberry mixtures in individual

glasses or bowls. Cover and chill, at least 1 hour and up to 6 hours.

These toppings also taste great on

burgers or hot dogs.

WeekendCooking

To make this menu vegetarian,

leave out the prosciutto in the zucchini parmesan.

● Squash Blossom Frittata Squares● Zucchini Parmesan● Chocolate-Zucchini Cake

ZucchiniMenu


ZUCCHINI PARMESANACTIVE: 1 hr 30 min l TOTAL: 1 hr 45 min l SERVES: 6

SQUASH BLOSSOM FRITTATA SQUARESSoak ½ cup bread cubes in ½ cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add ¼ cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated

garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375˚ until set, 20 minutes. Cut into pieces.

CHOCOLATE-ZUCCHINI CAKEACTIVE: 30 min l TOTAL: 1 hr (plus cooling) l SERVES: 6 to 8

Unsalted butter, for the pan

1½ cups all-purpose flour, plus more for the pan

½ cup plus ⅓ cup semisweet chocolate chips

¼ cup unsweetened cocoa powder

(not Dutch process)

½ teaspoon kosher salt

½ teaspoon baking soda

¼ teaspoon ground nutmeg or allspice

1¼ cups sugar

½ cup plus 1 teaspoon extra-virgin olive oil

2 large eggs

½ teaspoon vanilla extract

1 medium zucchini, grated and squeezed dry

1 teaspoon honey

1. Preheat the oven to 350 .̊ Butter the bottom and sides

of a 9-inch-square cake pan. Dust the pan with flour,

tapping out the excess.

2. Toss ½ cup chocolate chips with 1 tablespoon flour in a

small bowl. Whisk the remaining flour, the cocoa powder,

salt, baking soda and nutmeg in a medium bowl; set aside.

3. Beat the sugar, ½ cup olive oil, the eggs and vanilla in a

large bowl with a mixer on medium speed until smooth and

pale, about 3 minutes. Add the flour-cocoa mixture; beat on

low speed until combined, about 2 minutes (the batter will

be thick). Add the zucchini and beat until combined, about

2 more minutes. Fold in the flour-coated chocolate chips

with a wooden spoon.

4. Transfer the batter to the prepared pan and bake until

a toothpick inserted into the center comes out clean,

30 to 35 minutes. Transfer to a rack and let cool completely.

5. Make the glaze: Combine the remaining ⅓ cup chocolate

chips, 1 teaspoon olive oil and the honey in a microwave-

safe bowl. Microwave on medium-high power in 30-second

intervals, stirring, until the chocolate is melted. Spread over

the cake, then cut into pieces.

FOR THE SAUCE


2 cloves garlic, thinly sliced

½ teaspoon fennel seeds, chopped

¼ to ½ teaspoon red pepper flakes

3 pounds plum tomatoes, cored

and roughly chopped

Kosher salt

½ cup chopped fresh basil

FOR THE ZUCCHINI

2 medium-to-large zucchini

¾ cup all-purpose flour

2 large eggs

⅓ cup milk

2 cups panko breadcrumbs

½ cup grated parmesan cheese,

plus more for sprinkling

¼ cup chopped fresh parsley

1 clove garlic, grated


1 cup olive oil, for frying

6 ounces fresh mozzarella, sliced

into 12 pieces

2 ounces thinly sliced prosciutto,

torn into 12 pieces, plus more for

topping (optional)

⅔ cup ricotta cheese

1. Make the sauce: Heat the olive oil in a large skillet over medium-high heat.

Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the

garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt;

cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes.

Add half of the basil and ½ cup water and bring to a boil. Reduce the heat to

medium low and simmer, stirring occasionally and smashing the tomatoes with

the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.

2. Prepare the zucchini: Preheat the oven to 400 .̊ Trim the zucchini and halve

crosswise, then slice lengthwise into 18 strips, about ¼ inch thick. Put the flour in

a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine

the panko, parmesan, parsley, garlic, ½ teaspoon salt, and pepper to taste.

Working in batches, dredge the zucchini in the flour and shake off the excess.

Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the

panko mixture, pressing to help it stick. Set aside.

3. Heat the olive oil in a large, deep skillet over medium-high heat. Working

in batches, add the zucchini in a single layer and fry until golden brown,

2 to 3 minutes per side. Drain on paper towels; season with salt.

4. Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish.

Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a

piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto),

then top with the remaining zucchini. Top with a little more sauce, sprinkle

with parmesan and dollop with the ricotta. Bake until heated through, about

15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.

Pita Wow!

Nothing adds a dash of “pow” to yourdips like NEW Town House® Pita Crackers.

Perfect for your casual get-togethers.

Sunny Anderson, host of Food Network’s

Home Made in America, combines a love of classic comfort

foods with a passion for unique fl avors. She also understands the

need for uncomplicated dishes with easy-to-fi nd ingredients,

whether feeding a family or entertaining friends.

Need an easy summer dish that everyone will love? Whip up this delectably creamy dip recipe from Town House®. Combine pesto, easy-to-find cheeses and a sprinkle of toasted pine nuts to pair with new Town House® Pita Crackers. The preparation is so easy, you’ll have more time to enjoy the great weather and good company!

Creamy Pesto DipPrep Time: 10 minutes • Total Time: 10 minutes

1 tablespoon pine nuts1 package (8 oz.) cream cheese, softened½ cup prepared pesto2 teaspoons lemon juice½ teaspoon grated lemon peel½ teaspoon pepper½ cup grated pecorino romano cheese¹/³ cup milk¼ teaspoon kosher salt (optional)Keebler® Town House® Pita Crackers Sea Salt

1. In small skillet heat pine nuts over medium heat for 2–5 minutes or until golden brown, shaking pan frequently. Remove from heat. Set aside.

2. In medium bowl stir together cream cheese, pesto, lemon juice, lemon peel and pepper. Stir in cheese and milk. Stir in salt (if desired). Transfer to serving bowl. Sprinkle with pine nuts. Serve with KEEBLER TOWN HOUSE Pita Crackers Sea Salt.

Yield: 2 cups; 16 servings (1 serving = 2 tablespoons dip)

Simple. Summer. Sunny.ADVERTISEMENT

sweet

COCONUT-WATERMELON SALAD ACTIVE: 20 min l TOTAL: 20 min l SERVES: 6

⅓ cup sweetened coconut flakes

3 tablespoons sweetened condensed milk

2 tablespoons heavy cream

Juice of ½ lime

Kosher salt

5 cups chopped seedless watermelon

Pinch of ground cinnamon

1. Preheat the oven to 400 .̊ Spread the coconut on a baking sheet

and bake, stirring occasionally, until golden brown, 5 to 8 minutes.

Transfer to a bowl and let cool.

2. Combine the condensed milk, heavy cream, lime juice and a

pinch of salt in a small bowl. Put the watermelon in a large bowl

and drizzle with the condensed milk mixture. Sprinkle with the

toasted coconut and the cinnamon.


We made two watermelon salads: one sweet, one savory. Take your pick.BYSide Side

PHOTOGRAPHS BY KANA OKADA

ASIAN WATERMELON SALAD ACTIVE: 20 min l TOTAL: 30 min

SERVES: 6

⅓ cup peanut or vegetable oil

2 small shallots (1 thinly sliced,

1 finely chopped)

Kosher salt

Juice of 3 limes

1 tablespoon fish sauce

1 tablespoon soy sauce


1 2-inch piece ginger, peeled

and minced

1 red jalapeño pepper, thinly

sliced

4 cups chopped seedless

watermelon

⅓ cup chopped fresh cilantro

⅓ cup chopped fresh basil

⅓ cup chopped fresh mint

3 tablespoons cocktail peanuts,

roughly chopped

1. Heat the peanut oil in a small

saucepan over medium-high heat

until a deep-fry thermometer

registers 350 .̊ Add the sliced shallot

and cook, stirring often, until golden

brown, about 3 minutes. Remove

with a slotted spoon and drain on

paper towels; season with salt.

2. Whisk 2 tablespoons of the

frying oil, the chopped shallot, lime

juice, fish sauce, soy sauce, garlic,

ginger and jalapeño in a large bowl.

Add the watermelon and toss to

combine. Let sit 10 minutes.

3. Add the cilantro, basil, mint

and 2 tablespoons peanuts to

the salad and season with salt;

toss to combine. Top with the

remaining 1 tablespoon peanuts

and the fried shallot.

savory


WeekendCooking

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Turkey Teriyaki Burgers with Asian Slaw

cups shredded green cabbage

cup grated, peeled jicama

cup grated carrot

tablespoons chopped cilantro

tablespoon sesame oil

tablespoon rice vinegar

cup low-fat mayonnaise

cup teriyaki baste and glaze

package Honeysuckle White® Fresh Turkey Patties

sesame hamburger buns, toasted or grilled

Red cabbage strips for garnish (optional)

Serves: 4 ❘ Prep Time: 15 minutes ❘ Total Time: 25 minutes

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1. To make Asian slaw: In large bowl, toss together cabbage, jicama, carrot,

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PeachPRETTY

Turn juicy summer peaches into five amazing desserts.

AS A


WeekendCooking

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PHOTOGRAPHS BY YUNHEE KIM


1½ cups granulated sugar

Juice of 1 lemon

4 peaches, peeled and cut into ¾-inch pieces

1 sleeve graham crackers (9 whole crackers)

½ cup chopped pecans

4 tablespoons unsalted butter, melted

4 pints vanilla ice cream

Cooking spray

2 10-to-12-ounce pound cakes

1½ cups cold heavy cream

3 tablespoons confectioners’ sugar

2 teaspoons vanilla extract

PEACH COBBLER ICE CREAM CAKE ACTIVE: 40 min l TOTAL: 1 hr 40 min (plus freezing) l SERVES: 12

1. Stir 1¼ cups granulated sugar, the lemon juice and peaches in a large

pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then

reduce the heat to low and cook until the peaches are tender, about

15 minutes. Remove ¾ cup peaches with a slotted spoon and refrigerate

for topping. Puree the remaining peaches and cooking liquid in a

blender; transfer to a bowl and freeze until very thick, about 1 hour.

2. Meanwhile, preheat the oven to 350 ̊and line a baking sheet with

foil. Coarsely crush the graham crackers and toss with the remaining

¼ cup granulated sugar, the pecans and butter on the prepared baking

sheet; spread into a thin layer. Bake 7 minutes, then stir and continue

baking until golden brown, 6 to 10 more minutes. Let cool and harden,

then crumble and set aside.

3. Assemble the cake: Let 2 pints ice cream soften at room temperature

until spreadable, about 10 minutes. Coat a 9-inch springform pan with

cooking spray and line the bottom and sides with plastic wrap, leaving

a 2-inch overhang. Spread the softened ice cream in the prepared pan,

then top evenly with the peach puree. Freeze until the puree is firm,

about 45 minutes.

4. Let the remaining 2 pints ice cream soften, 10 minutes, then spread

over the peach puree. Sprinkle with 1 cup of the pecan mixture and

press it into the ice cream. Cut the pound cakes lengthwise into

1½-inch-thick slices; arrange the slices in a single layer on top of the

ice cream, trimming as needed. Cover with plastic wrap and freeze until

firm, at least 6 hours or overnight.

5. Beat the heavy cream, confectioners’ sugar and vanilla in a bowl

with a mixer on medium speed until soft peaks form. Uncover the cake,

then invert onto a plate; remove the springform ring and the remaining

plastic wrap. Cover the top and sides with the whipped cream. Top with

the reserved peaches and remaining pecan mixture. Freeze until firm,

about 1 hour.

MON/MON 2011 ● FOOD NETWORK MAGAZINE 153MMMMONMMONMOMON/MON/MMOMOON/N////////MM //MMON/MM ///MMO ///N//MM /M NNM NN/NNN//MONMONMONONONNNMOONMONMM NN 2012001010111220012220000100 111111111 ●●●●●●●● FOOFOODFOODFOODFOOOOFOOOODFOOFOOFOOFOOOODOOODDDDDOOOOOOOOOOODDDDDDFOODOOFOOOOOOOODDDDDO DDDDFOOODDDOOOOOOOOODFOOOOOFOOOOOOOOOOOOOOO DDDDDDDDDDDD NENENNNNNNNENENENENETTTTTTTTEEENETTNEEEETTNNEEEETTTTTTNETETTETTNETTTTTNNETTTTETTN TTTTWWORKWORKWORWORWORKWORKORKORKWWWORKWORKWWOWOOOO KKWWWW MAGMAMAGMAGMAGMMAMAGMAGAGMAMMMAGMAGAGGMAGAZAAZIAZINIZINNNINININAZIAZAZINNNAZ NNAZINNZ NEEEEEEEEEEEEE 111111115555353535333533

FOR THE CRUST

3 cups all-purpose flour, plus more

for dusting

2 tablespoons sugar

¾ teaspoon salt

2 sticks cold unsalted butter, cut

into small pieces

FOR THE FILLING

4 pounds peaches, peeled and cut

into wedges

¾ cup plus 1 tablespoon sugar

¼ cup all-purpose flour


¼ teaspoon ground cardamom

¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice

2 tablespoons unsalted butter, cut

into small pieces

COUNTRY PEACH PIE ACTIVE: 45 min l TOTAL: 3 hr 35 min (plus cooling) l SERVES: 8

1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse

until the mixture looks like coarse meal with pea-size bits of butter. Add ½ cup ice water and

pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic

wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.

2. Make the filling: Toss the peaches in a bowl with ¾ cup sugar, the flour, lemon juice and spices.

3. Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a

12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding

it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into

a 12-inch round and cut it into ½-inch-wide strips. Lay half of the strips on the pie in one direction,

leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them

diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small

overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.

4. Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with

the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.

5. Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 .̊

Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 ̊and

continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely

with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

WeekendCooking


HOT PEACHES AND CREAM ACTIVE: 15 min l TOTAL: 15 min l SERVES: 4

4 peaches

⅓ cup elderflower liqueur

(such as St. Germain) or

sweet dessert wine

1 tablespoon unsalted butter

2 tablespoons plus 2 teaspoons

demerara sugar

¼ cup mascarpone cheese or

sour cream

1. Preheat the broiler. Halve and pit the peaches, then lightly score the

cut sides of each peach a few times with a knife.

2. Combine the liqueur and butter in a medium ovenproof skillet over

medium heat; cook, stirring, until the butter melts and the liquid just

begins to simmer. Add the peaches, cut-side up, and cook until the

bottoms begin to soften, about 4 minutes. Sprinkle each peach half with

1 teaspoon sugar and transfer the skillet to the broiler. Broil until the

peaches brown in spots, about 3 minutes. Let cool slightly.

3. Divide the peaches among plates and drizzle with the syrup from the

skillet. Serve with the mascarpone.

WeekendCooking

©2012 Nestlé Waters North America Inc.

Every drop of Poland Spring® 100% Natural Spring Water

comes from carefully selected natural springs. When

you start with something better, you get something better.

PolandSpringBornBetter.com

Born Better.®

156 FOOD NETWORK MAGAZINE ● MON/MON 2011151515151151 6666 6 666 FOODFOODFOODOFOODFOODOFOFOOOD NETNNNETETETETWORKWORKWOORKWO MAGMAGMAGAZINAAZINAZINIZIZIZINNZ EE ●●●●●● MON/MON/OMON/MONMONON 201201111156 FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013

FOR THE CRUST

½ cup sliced almonds

¾ cup all-purpose flour

2 tablespoons granulated sugar

¼ teaspoon salt

6 tablespoons cold unsalted butter,

cut into small pieces

FOR THE GLAZE

1 peach, diced

½ cup granulated sugar

2 wide strips lemon zest

1 teaspoon fresh lemon juice

FOR THE FILLING AND TOPPING

½ cup ricotta cheese

1 8-ounce package cream cheese,

at room temperature

¼ cup confectioners’ sugar

Pinch of freshly grated nutmeg

2 firm peaches, thinly sliced

½ cup raspberries

PEACH MELBA TART ACTIVE: 40 min l TOTAL: 1 hr 40 min (plus cooling) l SERVES: 6 to 8

1. Make the crust: Preheat the oven to 375 .̊ Spread the almonds on a baking sheet and bake until

slightly golden, about 5 minutes. Transfer to a bowl and let cool completely.

2. Combine the flour, ⅓ cup of the toasted almonds, the granulated sugar and salt in a food

processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse

meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the

dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly

firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a

9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes.

3. Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried

beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil

and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes.

Transfer to a rack to cool completely.

4. Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and

1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is

soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.

5. Make the filling: Mix the ricotta, cream cheese, confectioners’ sugar and nutmeg in a bowl with

a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in

concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries

with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds.

Serve immediately or cover and refrigerate up to 4 hours.

WeekendCooking


FOR THE PASTRY CREAM

2 cups whole milk

⅔ cup granulated sugar

Pinch of salt

5 large egg yolks

⅓ cup cornstarch

½ vanilla bean, split lengthwise, seeds

scraped out and reserved

FOR THE PEACHES

4 peaches, cut into thin wedges

¼ cup granulated sugar


½ vanilla bean, split lengthwise, seeds

scraped out and reserved

FOR THE PUFF PASTRY

Cooking spray

2 sheets frozen puff pastry (one 17-ounce

package), thawed

All-purpose flour, for dusting

Confectioners’ sugar, for dusting

1. Make the pastry cream: Whisk ½ cup milk, ⅓ cup granulated sugar, the salt, egg yolks

and cornstarch in a medium bowl. Combine the remaining 1½ cups milk and ⅓ cup

granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low

simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk

mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook,

whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay

plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.

2. Meanwhile, roast the peaches: Preheat the oven to 400 .̊ Combine the peaches,

granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to

coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once,

until tender and glossy, about 30 minutes. Let cool.

3. Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry

sheets on a generously floured surface and arrange them so they overlap by about

2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough

into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet

and prick all over with a fork. Bake, pricking it again halfway through, until golden and

crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting

board and cut crosswise into 3 equal pieces.

4. Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the

pastry cream, then top with half of the roasted peaches. Repeat with another piece of

puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for

topping. Top with the remaining piece of puff pastry and dust with confectioners’ sugar.

Top with the reserved peaches. Slice with a serrated knife.

WeekendCooking

ROASTED PEACH NAPOLEON ACTIVE: 50 min l TOTAL: 2 hr l SERVES: 6 to 8

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Party TimePHOTOGRAPH BY KANG KIM

Make ice pops in bags. Then, plan your July 4 menu and

get 50 ideas for fresh corn.

Totally TubularAmericans have been squeezing ice pops out of plastic tubes since Fla-Vor-Ice was invented more than 40 years ago. But we had to wait a while to make them ourselves: For years the sleeves have been tricky to find outside the Philippines, where homemade push-up pops are super popular. Now you can get the bags stateside, thanks to an ice-pop fan who recently started importing them. Fill with any fruit juice, tie the top and freeze. $10 for 100; icecandybags.comF

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Catch The Pioneer

Woman, Saturdays at

10 a.m. ET.

MONTH 2012 ● FOOD NETWORK MAGAZINE 165MONTMONTMONTMOMOMONTMOMONTMONTONMONTMONONTONTONTTTNTMONTMMONTMOONTMONTONTTONTTOOONONTNTONTTTTNNNTTNTNTTNTNTTNONNNONONTNTTNTNTTTMMMONTONNNNNNTTNTNTNTTTONTMOONNNNTNTNTTTTMOOONNNNNNTNTTNTTTTTTONNNTTOOOONNNNNNTNNNTONTONNNNNNTTTONNNNN HHHHHHHHHHHHHHHHHHHHHHHHHHH 20201201200111110111222222222222222222222222222222222222222 ●●●●●●●●●●●●●●●●●●●●●●●● FFFFFFOOOOOOOOFOFOODFOODODOODFFFFFOOOOOOFFOOOFO DFFFOOFFFFOFFFFFOFFFFFFFFFFFFFFFFFFFFFFFFFFF NENNNEEENEEEETTTTTTTNNNNENEEEEEETETNETTETTTNNEEEEEENETTEEEEEETTNNEEETETEEETTNNNEEEEEEETTNNEETETETETTNNNNNEEEETNNNNNNNNNNNENNNEE WWWWWWWWWWWWORKWORKWORKORKWWWWWWWWWORWWWWWWWWWWORKWWWWWWWORKWWWWWORKWWWWWW KWWWWWW KKKWORKWWWWWWWWWWWWWWWWWW MMMAGMMMAGMAGMMMMMAMAGAAGAGAGAGAAGAGAGGGGGGGMAGMMMMMMMAAAGAAAGGGGGGGGGMMMMMAAGAGGGGGMAGMMMMMMMMMAGAAGGGGGGMAGMMMMAMMMAAAGGGMMMMAMAMMMAAGAGGGMMMMMMMMAMAGAGGGGMMMMAGAMAGGGMAGGMMM GGMMMMMMAGGMAGMMMMM GGMMMMMMAGGMM GAAAAAAZINAZINAZINAAZINAAAAAZINAZINEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 1111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111166666666565656566666665666665666666665665655

The problem with living on a sprawling ranch is that, come cookout time, there’s always room for one more—or, in the case of Ree Drummond, a couple hundred more. The Pioneer Woman host

throws a Fourth of July bash at her Oklahoma cattle ranch every year, and she often ends up cooking for 200 of her closest friends, along with her husband, Ladd, and their kids, Alex, Paige,

Bryce and Todd. (You can watch the party unfold on her show on June 29.) She started the tradition more than 10 years ago with a few relatives, but one Sunday she accidentally

took the party to the next level. “We stood up in church and announced, ‘We’re having this Fourth of July thing, if anyone wants to come,’ and the whole church

came!” Ree says. “And they brought friends!” Since then she has learned that the best way to serve a Fourth of July crowd is to give them a little

freedom and independence, in the form of a DIY burger bar with tons of toppings. “I love the fixin’s,” she says. “I’ll

literally add eight toppings to my burger and eat it with a fork and knife.”

AMERICAN Cookout

Ree Drummond celebrates the Fourth of July with lots of food—and plenty of friends.

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1. Preheat a grill to medium high and oil the grates. Place the ground beef in a medium mixing

bowl. Add 1½ teaspoons salt and ¾ teaspoon pepper. Add a few dashes of Tabasco sauce,

then with your hands, mix the meat and seasoning well.

2. Form the meat into six 1-inch-thick patties and place on the grill. Cover and cook 3 minutes, then

rotate, leaving them on the same side, and cook 3 more minutes. Flip and repeat on the other side.

3. Meanwhile, slice the rolls in half and spread each cut side with ½ tablespoon butter. Grill the

rolls, cut-side down, until lightly toasted. Build the burgers with assorted toppings.

Vegetable oil, for the grill3 pounds 80% lean ground beefKosher salt and freshly ground pepperTabasco sauce, to taste6 kaiser rolls6 tablespoons unsalted butter, softenedAssorted toppings, for serving (right)

GRILLED BURGERS ACTIVE: 25 min l TOTAL: 25 min l SERVES: 6


SAUTÉED MUSHROOMSMelt 2 tablespoons butter

in a large skillet over medium-

high heat; add 1 pound sliced

mushrooms, season with

salt and pepper and cook

2 minutes. Add 2 to

3 tablespoons broth or wine

and cook 6 to 8 more minutes.

BACONCook over medium-high

heat until crisp.

CARAMELIZED ONIONSMelt 4 tablespoons butter in

a skillet over low heat. Add

2 large sliced red onions and

3 to 4 tablespoons brown sugar.

Cook until caramelized, tossing

occasionally, about 20 minutes.

GUACAMOLEMash 3 avocados in a bowl

with a fork, leaving them

chunky; season with salt. Add

a generous helping of pico de

gallo (left), then fold together.

Stir in the juice of ½ lime.

PICO DE GALLOFinely chop 5 plum

tomatoes, ½ large

onion, 3 jalapeño

peppers and

1 bunch cilantro.

Toss with the juice

of ½ lime, and salt

to taste. LETTUCE

BLUE CHEESE

SPICY MAYOMix mayonnaise with

Tabasco sauce to taste.

Kosher salt12 ounces mostaccioli or penne pasta½ cup mayonnaise¼ cup whole milk¼ cup white vinegar, plus more if neededFreshly ground pepper1½ teaspoons adobo sauce from a can

of chipotles (or 1 minced chipotle)1 10-ounce package grape tomatoes,

halved lengthwise½ pound smoked gouda cheese, cut

into small cubes24 fresh basil leaves, thinly sliced

1. Bring a large pot of salted water to a boil.

Add the pasta and cook as the label directs.

Drain and rinse under cold water until no longer

hot; set aside.

2. Make the dressing: Mix the mayonnaise, milk,

vinegar, ½ teaspoon salt, pepper to taste and

the adobo sauce in a small bowl.

3. In a large bowl, combine the pasta, dressing,

tomatoes and gouda. Taste for seasoning,

adding more salt and pepper if needed,

and even an extra teaspoon or 2 of vinegar,

if necessary. Stir in the basil at the end.

Refrigerate for a couple of hours before serving.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASILACTIVE: 20 min l TOTAL: 30 min (plus chilling) l SERVES: 6


RASPBERRY LEMONADEMAKES: about 2½ quarts

2 cups fresh lemon juice (from about

15 lemons)

1½ cups sugar

½ 10-ounce bag frozen raspberries

1. Put the lemon juice in a pitcher. Mix the

sugar and 1½ cups water to make a syrup,

stirring well until the sugar dissolves. Add the

sugar syrup to the lemon juice and top with

4 cups water. Taste to make sure it’s sweet

enough for you, then add the raspberries.

(Keep in mind that the raspberries are tart, so

be sure to sweeten enough!) Stir the lemonade,

then chill in the fridge.

2. Fill mason jars with ice cubes and top them

off with the lemonade.

170 FOOD NETWORK MAGAZINE ● MONTH 20121717177771717177717177171771171717111717770000000000000000000000000 FFOODFFFOOOOOODOODOOODODODFOFOOFOFOODOOOOOOOODOD NETNETNETNETNETN TETNETTENETTTNETTTTTTETTTTTTTWORKWWOWOWORKWORKWORKWOWOWOWORKORKWORKRWORKWORKWORKWORWORKWORKWORKRKWOOWORKRKOORWORORKWORKWORWORRRKKWORWORKRKKRRW RWORWWWWORKWWORWWOW MAMAMMMAMAGMAGMMAGMAGAGAMAGGMMAGMMAMAGAMAMAGMMAGMMMMAGAAMMM AAAZINAZINAZINZIAZINNINZINNZI EEE EE EE ●●●●●●●●●● MONTMOMONTMONTMONTNMONTMONMONMONTMONTTNTNNMONTNTONNTONTONTNTMONTNTTMOMONTTTMONTONTNTTONTMMOOMONTNTNTTONTMMONTTTONTMOOMONTNTMOMONTNNTMMOONTNTMMMOOOONNNTNTTNTMMOOONOO TNTMMOONNTTTOO TTTTHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 2222201201201220010122222222

BLACKBERRY CHIP ICE CREAMACTIVE: 25 min l TOTAL: 55 min (plus freezing)

MAKES: about 1 quart

2 pints fresh blackberries

1¼ cups sugar

Juice of ½ lemon

1½ cups half-and-half

5 large egg yolks

1½ cups heavy cream

4 ounces semisweet chocolate

1. Combine the blackberries, ¼ cup sugar and

the lemon juice in a saucepan. Cook over low

heat until the blackberries are broken down and

syrupy, about 20 minutes.

2. Pour the mixture through a fine-mesh strainer

into a bowl, using a whisk or spoon to force as

much of the deep purple liquid through as you

can; set aside to cool. Discard the blackberry

pulp and seeds.

3. Heat the half-and-half and the remaining

1 cup sugar in a saucepan over medium-low heat.

Meanwhile, whisk the egg yolks in a bowl until

pale yellow and thick. Temper the egg yolks by

splashing in a very small amount of the warm

half-and-half mixture while whisking constantly.

Slowly pour the tempered yolks into the saucepan

with the half-and-half and cook over medium-low

heat, stirring constantly, until thick enough to

coat the back of a spoon, about 5 minutes.

4. Stir the heavy cream into the bowl with the

berry mixture, then pour in the egg mixture

and stir to combine. Churn in an ice cream maker

(in batches, if necessary) according to the

maker’s instructions.

5. Chop the chocolate into chunks and stir into

the ice cream. Transfer to a freezer-safe container

and freeze for several hours or overnight.


Discover our

Brown Sugar Berry Dip at

DaisyBrand.com/berrydip

© 2

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1/3 fewer calories, 1/2 the fat,same great taste

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Summer

Anne’sString Bean and

Potato Salad

A ’

Bobby’s Grilled

Sweet Potato and Scallion

Salad

B bb ’

Alex’s Baked Potato

Salad

Sunny’s Creamy Potato and Prosciutto

Salad

S ’

Robert’s Bacon-and-Egg

Potato Salad

R b t’

Potatoes


PHOTOGRAPHS BY ANNA WILLIAMS

Food Network chefs give us their spin on the ultimate

cookout side: potato salad.

MONTH 2013 ● FOOD NETWORK MAGAZINE 173

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1. Make the salad: Preheat the oven to 400 .̊ Brush a baking sheet with the olive oil

and arrange the prosciutto in a single layer. Bake until the fat is rendered and the

prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool

completely, then break into pieces and set aside.

2. Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt.

Bring to a boil, then reduce the heat to medium low and simmer until the potatoes

are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you

remove them from the water, and you don’t want a mushy potato salad!) Drain in a

colander, then place the colander over the now-empty pot, off the heat, to allow the

excess moisture to evaporate from the potatoes.

3. Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika,

mustard and vinegar. Taste and then season with salt and a few grinds of pepper.

4. Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at

least 1 hour. Sprinkle the crispy prosciutto on top before serving.

FOR THE SALAD

1 tablespoon extra-virgin olive oil

4 ounces sliced prosciutto

2 pounds baby tricolor or red bliss

potatoes, quartered

Kosher salt

FOR THE DRESSING

1 cup mayonnaise

2 scallions, finely chopped

1 teaspoon sugar

½ teaspoon sweet paprika

¼ cup stone-ground mustard

2 teaspoons apple cider vinegar


SUNNY ANDERSON’S CREAMY POTATO AND PROSCIUTTO SALADACTIVE: 20 min l TOTAL: 35 min (plus chilling) l SERVES: 4 to 6


174 FOOD NETWORK MAGAZINE ● MONTH 2013

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BOBBY FLAY’S GRILLED SWEET POTATO AND SCALLION SALADACTIVE: 30 min l TOTAL: 1 hr l SERVES: 8

1. Preheat the oven to 375 .̊ Bake the

potatoes until they can be just pierced

with a knife, about 45 minutes. Cut into

large chunks.

2. Preheat a grill to high. Brush the potatoes

and scallions with ⅓ cup olive oil and

arrange on the grill. Grill the potatoes until

just tender, about 5 minutes per side. Grill

the scallions until softened and marked,

about 1 minute per side. Remove the scallions

and potatoes from the grill; cut the scallions

into small pieces.

3. In a large bowl, whisk the remaining

⅓ cup olive oil, the mustard, vinegars and

honey; season with salt and pepper. Add the

potatoes, scallions and parsley and toss until

the potatoes are well coated.

4 large sweet potatoes

8 scallions

⅔ cup extra-virgin olive oil

2 teaspoons dijon mustard

2 tablespoons apple cider

vinegar

1 tablespoon balsamic vinegar

1 teaspoon honey

Kosh er salt and freshly ground

pepper

¼ cup roughly chopped fresh

parsley


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ALEX GUARNASCHELLI’S BAKED POTATO SALADACTIVE: 30 min l TOTAL: 1 hr 10 min l SERVES: 4 to 6

2 pounds small Yukon gold potatoes

1 bunch parsley, about 1 inch of stems

still attached, roughly chopped

with scissors

1 bunch basil, about 1 inch of stems still

attached, roughly chopped with scissors

Kosher salt and freshly ground white pepper

⅓ cup extra-virgin olive oil

Pinch of sugar

4 to 6 tablespoons red wine vinegar

2 shallots, sliced into ¼-inch-thick rounds

2 tablespoons smooth dijon mustard

1 tablespoon capers, plus 1 teaspoon

brine from the jar

4 to 6 gherkins, finely chopped, plus

1 tablespoon brine from the jar

1. Preheat the oven to 350 .̊ Arrange the

potatoes in a single layer in a baking dish and

put in the center of the oven. Bake until the

potatoes are tender and can be pierced with

the tip of a knife, about 50 minutes.

2. Meanwhile, combine the parsley and basil in

a food processor or blender. Season with

salt and white pepper, add 2 tablespoons

water and blend. With the motor running, pour

the olive oil through the top in a slow, steady

stream. Add the sugar and taste for seasoning.

Pulse to combine and set aside. (This doesn’t

need to be a smooth puree: It should be a little

rustic and chunky.)

3. In a large bowl, combine the vinegar,

shallots, mustard, capers and brine, and the

gherkins and brine. Add half of the

parsley-basil puree and toss. Taste

for seasoning.

4. When the potatoes are done, remove them

from the oven and let cool for a few minutes.

Peel half of the potatoes (some skin adds a

nice flavor to the salad). Cut any big potatoes

into quarters and cut the rest in half. Put the

potatoes in the bowl with the dressing; season

lightly with salt and pepper and gently toss.

Serve at room temperature with the remaining

herb puree on the side.



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2 pounds small red-skinned potatoes,

quartered

1 pound bacon, chopped

2 large eggs


¾ cup mayonnaise

3 tablespoons whole-grain mustard

6 scallions, finely chopped

1 medium red onion, diced

1 tablespoon sugar



3. Drain the potatoes (do not rinse), transfer

to a baking sheet and let cool 6 to 8 minutes.

In a small bowl, combine the vinegar,

mayonnaise, mustard, scallions, red onion,

sugar, and salt and pepper to taste. Transfer

the potatoes to a large bowl and add the bacon

and hard-cooked eggs; fold in the mayonnaise

mixture. Serve at room temperature.

ROBERT IRVINE’S BACON-AND-EGG POTATO SALAD ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 to 6

1. Put the potatoes in a medium saucepan

and cover with cold water. Bring to a boil, then

reduce the heat to medium and cook until fork-

tender, about 15 minutes. Meanwhile, sauté

the bacon in a skillet over low heat until crispy,

about 12 minutes. Drain on paper towels.

2. Put the eggs in a small saucepan and cover

with cold water. Bring to a boil, then remove

from the heat, cover and let stand 6 minutes.

Drain and run under cold water to cool; peel

and chop.

THE PACKAGE SAYS ‘LEAN’.THE TASTE SAYS ‘BALL PARK’.

WELL DONE, AMERICA.

BALL PARKSO AMERICAN YOU CAN TASTE IT

© 2013 T

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ANNE BURRELL’S STRING BEAN AND POTATO SALADACTIVE: 30 min l TOTAL: 40 min l SERVES: 6 to 8

2 pounds red bliss potatoes

2 cloves garlic

Kosher salt

¼ to ⅓ cup sherry vinegar

¼ to ⅓ cup extra-virgin olive oil

½ pound haricots verts, stem ends

removed

½ cup pitted and slivered gaeta or

kalamata olives

½ bunch fresh oregano, leaves finely

chopped

3 scallions, thinly sliced on the bias


1. Put the potatoes and garlic in a pot and

cover with well-salted water. Bring to a boil

over medium heat and cook until the potatoes

are fork-tender, about 20 minutes; drain.

When they are cool enough to handle but still

hot, carefully cut the potatoes in half (try not

to pull off the skins) and transfer to a large

bowl. Finely chop the garlic and add it to

the potatoes along with 2 tablespoons each

vinegar and olive oil; season with salt. (It is

important to do this while the potatoes are

still warm so they absorb the vinegar and oil

and are seasoned all the way through.)

2. Meanwhile, bring another pot of well-salted

water to a boil over medium heat. Set up a

bowl of ice water and season it generously

with salt. Add the haricots verts to the boiling

water and cook until tender, 5 to 6 minutes

(bite a bean to be sure they are properly

cooked); drain and immediately put in the ice

water to “shock” them, or stop the cooking.

When they are cold, drain the haricots verts

and let them dry a little. Cut them in half.

3. Add the haricots verts, olives, oregano,

scallions and red pepper flakes to the bowl

with the potatoes. Stir to combine well; taste

and adjust the seasoning. Add the remaining

oil and vinegar, if needed. This salad is good

now, but it will be even better if you let it sit

for at least 1 hour at room temperature.


SEE MORE WAYS TO FETAAT ATHENOS.COM

FETA & WAT E R M E L O N

YIAYIA’S WAY

Organize arranged marriage for daughter

Crumble Athenos Feta over watermelon in bowl

If daughter resists,call priest

Sprinkle cucumberand mint over salad

Exorcise demonfrom daughter

Enjoy feta andwatermelon salad

180 FOOD NETWORK MAGAZINE ● MONTH 201218181818181818888181818881818181818118188818818181818188188888811188888181181818188888881811818888188888181811888888111888888188888818888881188888181881188188881881188188881888811880000 000000000 000000000000 0000000000000000000 000000 FOODFOODFOOFOOFOOFOODFOODFOODOFOFOODFOODOFOODFOODFOODFOOOOOODOO DO NETNETNETNETNETTTTTTTNEETTNETEETEETNETETTNNNETTTTNETETNETNETNNEETTNETTN TNN TTNNNN TNN TTNN TNNN TNNETTTTNNEEETNNEETWOWOOWOWOWOROORKORORKWORKORKWOWOWWORKO KWWORWOOOWORKWOOWOWOOOOWOWWOOOOOOOWOOWOROR MMAMAMMAAGAGGGGAGGMAAGGAAGAGAGGAGGMMAGMAAGAGAAGGMAAAGAAGAGGGGGMMAGAGAGGAGGMAAGAGGGGAGGGAGMAGGMAGAAAGGGGGAAGAGGGGAGGGGGGMMAAGGGGM GGAGGGGMAGGGGAGGGA AZAZAZIAZIAZINZINNAZAZINAAAAAAAAAAAA EEE ●● MOMONMOONTONTONTONTONTONTNONON HHHHHHHH 201201201222 222

Spanish CornS i h C

No.11


Ways50Fully loaded cobs, easy salads, corn ice cream…find dozens of new ideas.PHOTOGRAPHS BY

JENNIFER CAUSEY

Fresh Corn

MONTH 2012 ● FOOD NETWORK MAGAZINE 181ONTONTONTMONTMOMONMOMONTMONTMONTONTONTONTONTTMMONTTNTMMMONMOOONNNTONTMMM NTMM NMOMOMOM NMM N HHHHHHHHHHHHHHHHHHHHHHHH 2012012020120120101201201201201001002002020 2222222222222222 ●●●●●●●●●●● FOODFOODFOODFOODFOODFOODOOOOOOOOOODFOODDFOODOODFOODODOOOODFOODFOODOODOOOODFOO NETNETNETNETNETNNNETNETNETNETNETTNNETNETNENETNETNETENETNETN TN WORKWORKWORKWORKWORKWORKWORKWORKWORKOWORKWORKWORRWORKRRRRKWORKWORKWOOORKWORRKRWORWOORKWORKKWORKWW KK MAGMAGMAGMAGAGMAGAGMAGMAGAGAGMAGMMMAGAGMMAAGMAGAGAGAGGGGMMMMAGGAM G ZINAZIAZAZINAAZAZINAZIAZINAZINAZINZINZINZINNINAZIZINAZIZINNZINAZININAAZZ NNNNZZINAZIAZIAZ NAAAAZIINNNAAA NNNEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 1111111111111111188888818181818181888181818888

Corn CrostiniC C ti i

No.31

Cover recipes inside! See Nos. 5, 7

and 11.

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PROMOTION

Food Network Magazine is packed with big stars, great recipes and tons of kitchen tips. Subscribe today and you’ll fi nd everything when you want it and how you want it—on our new digital edition.

Order online at: my.foodnetworkmag.com

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PHOTOGRAPHS BY JENNIFER CAUSEY

Ways50

JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE

7. Buffalo Corn Whisk

6 tablespoons melted butter

and 3 tablespoons Buffalo wing

sauce; brush on cooked ears of

corn. Sprinkle with crumbled blue

cheese, celery salt and chopped

scallions.

8. Jerk-Salted Corn Mix

½ teaspoon each allspice, nutmeg

and minced garlic, 2 teaspoons

each red pepper flakes, minced

scallions and minced thyme, a

pinch each of cloves and cinnamon,

and 2 tablespoons kosher salt.

Sprinkle on cooked ears of corn.

9. Lemon-Pepper Corn Mix

¼ cup kosher salt, 2 teaspoons

pepper and the zest of 1 lemon.

Sprinkle on cooked ears of corn.

10. Mexican Corn Brush grilled

ears of corn with mayonnaise;

sprinkle with cotija cheese,

cayenne pepper and lime juice.

11. Spanish Corn Mix

3 tablespoons mayonnaise and

1 grated garlic clove. Brush on

grilled ears of corn, then sprinkle

with grated manchego and

smoked paprika.

12. Parmesan Corn Mix ¼ cup

grated parmesan, 2 tablespoons

olive oil, 2 grated garlic cloves,

½ teaspoon kosher salt and

¼ teaspoon each chopped oregano

and pepper. Brush on raw ears of

corn. Roast at 425 ̊until golden.

13. Beer-Boiled Corn Bring two

12-ounce bottles amber beer,

2 cups water, 2 tablespoons

Old Bay Seasoning and some

salt to a boil in a large pot. Add

raw ears of corn and boil until

tender, about 4 minutes.

Fresh Corn 50 Ways

1. Maple-Chipotle Corn Puree 1 stick softened butter,

2 tablespoons maple syrup and

1 tablespoon sauce from a can

of chipotles in adobo. Spread

on cooked ears of corn.

2. Sweet Curry Corn Puree

1 stick softened butter with

3 tablespoons mango chutney

and 2 teaspoons roasted curry

powder. Spread on cooked ears

of corn.

3. Dill-Caper Corn Mix 1 stick

softened butter with ¼ cup

chopped dill, 2 tablespoons capers

and the zest and juice of 1 lemon.

Spread on cooked ears of corn.

4. Anchovy Corn Mix 1 stick

softened butter with 2 teaspoons

anchovy paste. Toast ½ cup panko

breadcrumbs in 2 tablespoons

of the anchovy butter in a skillet.

Spread the remaining anchovy

butter on cooked ears of corn, then

roll in the toasted panko.

5. Bacon-Wrapped Corn Wrap

raw ears of corn with 2 pieces

bacon each; wrap individually in

foil. Grill over medium-high heat,

turning once, 15 minutes.

How to Cook Corn:■ Boil: Bring a large pot of salted water to a boil; add husked corn and cook until tender, about 4 minutes.

■ Grill: Brush husked corn with oil; grill over high heat, turning, until lightly charred, 8 to 10 minutes.

1 ear=½ cup kernels

No.

6Corn with Herb Oil

Warm ¹⁄³ cup olive oil over

low heat. Stir in ½ cup

chopped mixed fresh

herbs. Drizzle over cooked ears of corn.

8. J½ t

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FOOD NETWORK MAGAZINE ● JULY/AUGUST 2013

21. Corn Gazpacho Make Corn

and Tomato Salad (No. 20); puree

with ½ chopped red bell pepper

and 1 cup tomato juice. Chill.

22. Corn-Bean Salsa Toss 2 cups

cooked corn kernels, a 15-ounce

can black beans (drained and

rinsed), 1 diced mango, ½ diced

red onion, 2 tablespoons each

lime juice and olive oil and ¼ cup

chopped cilantro.

23. Corn-Edamame Salad

Toss 2 cups each cooked corn

kernels and cooked shelled

edamame with 2 tablespoons

each vegetable oil, rice vinegar

and chopped scallions, a pinch of

red pepper flakes, 2 teaspoons soy

sauce and 1 teaspoon each grated

ginger and sesame oil.

24. Corn and Bacon Pancakes

Mix 1 cup cooked corn kernels and

½ cup crumbled cooked bacon into

2 cups pancake batter; cook by

¼ cupfuls in a hot buttered skillet.

25. Corn Ice Cream Bring

2 cups each raw corn kernels and

half-and-half to a simmer; season

with salt and cook 5 minutes. Cool

slightly. Puree with 1 cup sweetened

condensed milk; chill. Churn in an ice

cream maker, then freeze until firm.

26. Corn-Bacon Syrup Cook

½ cup diced bacon in a skillet

until crisp. Remove, reserving

1 tablespoon fat. Add 1 cup raw

corn kernels and ½ teaspoon vanilla

to the skillet; cook 2 minutes.

Add 1 cup maple syrup and ½ cup

toasted walnuts and cook until

thickened, 5 minutes. Add the

bacon and a squeeze of lemon juice.

Serve on ice cream or pancakes.

Fresh Corn 50 Ways

14. Caesar Corn Mix 3 tablespoons

mayonnaise with 2 chopped

anchovies, 1 grated garlic clove,

2 teaspoons dijon mustard and

the juice of ½ lemon; brush on

grilled ears of corn. Sprinkle with

grated parmesan and toasted

panko breadcrumbs.

15. Corn in Marinara Sauté

6 sliced garlic cloves in olive oil,

1 minute. Add two 15-ounce cans

crushed tomatoes, 2 cups water,

2 sprigs basil and a pinch each of

red pepper flakes and salt; simmer

10 minutes. Add raw ears of corn

and cook 10 minutes. Sprinkle

with parmesan.

16. Cheddar Cornbread

Prepare an 8.5-ounce box of

cornbread mix as directed; stir

1 cup cooked corn kernels, ½ cup

shredded cheddar and ¼ cup

chopped chives into the batter

before baking.

17. Corn Succotash Melt

3 tablespoons butter in a skillet.

Sauté 1 chopped red bell pepper,

2 minutes. Add 2½ cups raw corn

kernels, 1 cup thawed frozen lima

beans, ¼ cup water, 2 teaspoons

chopped thyme, and salt and

pepper to taste. Cover; simmer

5 minutes. Stir in 2 sliced scallions.

18. Southwestern Succotash

Make Corn Succotash (No. 17),

swapping 1 chopped poblano

chile for the bell pepper. Stir in

2 tablespoons chopped cilantro

and a squeeze of lime juice.

19. Italian Succotash Make

Corn Succotash (No. 17), adding

1 cup diced zucchini with the corn.

Top with chopped basil.

No.

20 Corn and Tomato Salad

Toss 2 cups cooked

corn kernels with 1 pint

halved cherry tomatoes,

2 diced Persian

cucumbers, the juice of

2 limes, ¼ cup chopped

cilantro, 2 tablespoons

olive oil, 1 chopped

seeded jalapeño, and salt to taste.


34. Cold Corn Soup Cut the

kernels from 4 raw ears of corn;

reserve the cobs. Sauté 2 chopped

leeks in olive oil in a pot, 5 minutes.

Add the corn and cobs, 1 chopped

peeled potato and 8 cups water;

simmer 30 minutes. Discard the

cobs. Puree, strain and season with

salt and pepper; chill.

35. Corn Egg Drop Soup Cook

1½ cups raw corn kernels in

4 cups simmering chicken broth,

5 minutes. Mix 4 teaspoons each

cornstarch and water; whisk into

the broth and bring to a boil. Slowly

pour in 2 beaten eggs; simmer

1 minute. Season with salt and

pepper. Top with sliced scallions.

36. Corn Chowder Cook

2 chopped leeks, 1 chopped red

bell pepper and 1 tablespoon fresh

thyme in butter in a saucepan,

3 minutes. Add 2 quarts chicken

broth, 3 cups raw corn kernels,

1 pound diced potatoes and ½ cup

heavy cream. Simmer until the

potatoes are tender, 15 minutes.

Stir in some chopped parsley.

37. Savory Corn Custard Puree

2 cups raw corn kernels, 1 cup

chicken broth, 1 teaspoon each

kosher salt and soy sauce and a

pinch of sugar. Mix with 4 beaten

eggs. Strain into four 4-ounce

ramekins. Cook in a steamer basket

set over simmering water, covered,

10 minutes. Top with sliced scallions.

38. Cheesy Corn Toast

Brush frozen Texas toast with

mayonnaise; top with shredded

cheddar, sliced tomatoes and raw

corn kernels. Season with salt and

pepper. Bake at 400 ̊until the

cheese melts, 8 minutes.

Fresh Corn 50 Ways

No.

33

27. Corn Pasta Salad Mix ⅓ cup

each mayonnaise, sour cream and

diced pickles with 2 tablespoons

each chopped parsley and chives.

Stir in 12 ounces cooked macaroni

and 1 cup each diced celery and

cooked corn kernels. Add salt and

cayenne pepper to taste.

28. Corn Quesadillas Cook

1 cup raw corn kernels, 1 diced

zucchini, ½ diced red onion and

½ teaspoon ground cumin in olive

oil until soft. Spread on 4 small

tortillas; top with shredded cheddar

and fold in half. Cook in a hot oiled

skillet, 2 minutes per side.

29. Corn Stir-Fry Cook 2 teaspoons

grated ginger in 2 teaspoons

vegetable oil in a skillet over high

heat, 1 minute. Add 1 cup raw

corn kernels, 2 cups frozen stir-fry

vegetables, 2 teaspoons soy sauce

and 1 tablespoon water; cook

2 minutes. Drizzle with sesame oil.

30. Shrimp-Corn Stir-Fry Make

Corn Stir-Fry (No. 29), adding

8 ounces small shrimp (peeled and

deveined) before the vegetables;

cook until pink, 2 minutes.

31. Corn Crostini Toss 1 cup

cooked corn kernels with 1 cup each

diced tomato and fresh mozzarella,

¼ cup chopped basil and

2 tablespoons each white wine

vinegar and olive oil. Spoon onto

toasted baguette slices.

32. Chile-Corn Vinaigrette Puree ½ cup cooked corn kernels

with 2 tablespoons water and

1 teaspoon each sherry vinegar

and brine from a jar of Peppadew

peppers. Whisk in 3 tablespoons

vegetable oil.

Corn FrittataMix 8 beaten

eggs with ½ teaspoon kosher salt,

1 cup cooked corn kernels,

3 chopped scallions and 1 cup grated

cheddar. Pour into an oiled 8-inch ovenproof

skillet. Cook over medium

heat, 5 minutes,

then bake at 400̊ until

set, 15 more minutes.

Fresh Corn 50 Ways


39. Corn Waffles Whisk 1 cup

self-rising flour, ½ cup cornmeal,

1 egg, 1 tablespoon vegetable oil,

1 cup raw corn kernels, a pinch

of salt and ¾ cup milk. Cook in a

waffle maker until golden.

40. Corn Blini Make the

batter for Corn Waffles (No. 39)

using 3 tablespoons oil and

1 cup milk. Cook mini pancakes

in a hot buttered skillet. Top

with crème fraîche and chopped

mixed herbs.

41. Mexican Blini Make the

batter for Corn Waffles (No. 39)

using 3 tablespoons oil and

1 cup milk. Cook mini pancakes

in a hot buttered skillet. Top with

salsa, guacamole and sour cream.

42. Corn Pasta Cook 8 ounces

pappardelle; reserve 1 cup cooking

water, then drain. Cook ½ cup

diced pancetta in 2 tablespoons

olive oil until crisp. Add 1 cup each

raw corn kernels and chopped

scallions, and 2 cups halved cherry

tomatoes; cook, stirring, until

tender. Add the pasta water and

bring to a simmer; stir in the pasta.

Top with basil and parmesan.

43. Corn Baked Potatoes Bake

potatoes at 400 ,̊ 1 hour. Puree

½ cup cooked corn kernels with

6 tablespoons softened butter.

Stir in 2 more tablespoons butter,

1 tablespoon cream and 1 teaspoon

kosher salt. Serve on the potatoes.

44. Hush Puppies Whisk ¼ cup

flour, ¾ cup cornmeal, 1 cup raw

corn kernels and ¾ teaspoon each

kosher salt and baking powder; stir

in ¾ cup milk. Fry spoonfuls of batter

in 350 ̊vegetable oil, 3 minutes.

Mozzarella Corn Fritters

Make Hush Puppies

(No. 44) with just ½ cup

corn kernels; add ½ cup

finely diced mozzarella

and a pinch of dried oregano to the batter

before frying.

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46. Creamed Corn Cook 3 cups

raw corn kernels and 1 tablespoon

flour in 2 tablespoons butter,

5 minutes. Whisk in 1 cup milk

and ¼ cup cream cheese; simmer

until thickened, 15 minutes.

Stir in chopped chives, salt and

pepper to taste.

47. Light Creamed Corn Cut

the kernels off 6 raw ears of corn.

Scrape the cobs with the back of

a knife to extract the milk; puree

the milk with half of the kernels and

1 cup water. Cook the remaining

kernels and ½ chopped onion in

2 tablespoons butter until soft. Add

the puree, and salt and pepper to

taste. Simmer, stirring, 10 minutes.

48. Corn Pizza Stretch refrigerated

pizza dough into a large rectangle

on parchment; brush with olive

oil. Top with minced garlic, sliced

mozzarella, raw corn kernels and

grated parmesan; drizzle with olive

oil and season with salt. Bake at

475 ,̊ 10 minutes. Top with basil.

49. Corn Risotto Cook 1 cup each

raw corn kernels and chopped onion

in 2 tablespoons butter until soft.

Add 1 cup each arborio rice and

white wine; simmer until the wine

is absorbed. Add 3 cups hot broth,

stirring, until absorbed. Add 3 more

cups broth and cook, stirring, until

tender, 10 minutes. Stir in ¼ cup

parmesan. Season with salt.

50. Corn Relish Chop 1 cup

cooked corn kernels, 1 each red and

green bell pepper, 1 stalk celery

and 3 scallions in a food processor.

Toss with 3 tablespoons cider

vinegar, 1 tablespoon each olive oil

and brown sugar, and ¾ teaspoon

each celery seeds and kosher salt.

ADVERTISEMENT

Dawn Jackson Blatner, RD, CSSD, LDN, is a Chicago-based registered dietitian and a certifi ed

specialist in sports dietetics. She is the author of The Flexitarian Diet, a nutrition consultant to

the Chicago Cubs and a blogger for The Huffi ngton Post.

DAWN’S 3 RULES FORSUMMER ENTERTAINING

1 Cook ahead: The bottom line is, I don’t want to be stuck in the kitchen. I want to be able to enjoy

my own party.

2 Create a healthy variety: I off er nutritious foods with diff erent tastes and textures so there is

something to please anyone’s palate.

3 Stick to fi nger foods: It defi nitely supports more of a mingling type of atmosphere, which I love.

To fi nd delicious recipes and watch videos featuring

Grapes from California, visit FoodNetwork.com/Grapes.

FRESH THOUGHTS

Summer offers so many different ways

to enjoy good food. Dawn makes every

summer occasion all the more savory

and special by taking advantage of

what’s currently in season. “In the

summer, we like things that are refreshing and

cold. So I turn to fresh seasonal produce—one

of my favorites being Grapes from California.”

Here, Dawn shares her simple tips for creating

delicious, nutritious and refreshing options for

any summer occasion.

Summer EntertainingHosting parties in her backyard is one of the things

Dawn loves most about summer. And she always

makes sure she plans a healthy, delicious menu

using what she calls her ABCD checklist. “It’s the

perfect equation for summer entertaining. The

A stands for antipasti. My biggest crowd pleasers

are marinated vegetables, cheese, nuts, crackers

and pickled grapes. The B stands for balance. My

checklist includes a grain dish, a protein dish and

a vegetable dish. The C stands for cocktail. Every

really awesome event I’ve thrown has a signature

cocktail—and mocktail, of course. The D stands for

desserts. My desserts are always fruit-based. I top

fresh or grilled fruit with something special such as

whipped cream or drizzled dark chocolate.”

Road TripsWhether getting away to the beach for the day or

hitting the road for vacation, Dawn proves it’s easy

to take good food with you. “Pack something in

advance so you don’t have to be a victim of roadside

food. Store a little cooler in the backseat of your

car and use frozen water bottles to keep everything

cold.” Dawn’s favorite snack to bring on a road trip:

trail mix. “I make mine with roasted edamame,

nuts, seeds, dark chocolate chips and fresh grapes.”

Everyday MealsFor the times in between special events and

getaways, everyone needs a plan to keep meals

interesting, healthy and refreshing. Dawn chooses

one seasonal ingredient to transform the recipes

she relies on most for breakfast, lunch and dinner.

“Even with your most basic recipes, adding one

choice ingredient can elevate the taste, nutrition

and beauty of the dish. I love to use Grapes

from California. They’re versatile and easy

to add to just about any sweet or savory

recipe. I love them in everyday basics

such as smoothies, wraps and salads.”

SCAN THIS CODE TO GET GREAT RECIPES

WITH GRAPES.

Grapes from California can add an unexpected burst of sweet, juicy flavor to your summer favorites. Grab a bunch today.

MONTH 2013 ● FOOD NETWORK MAGAZINE 185MONTOMONTMONTMONTONMONTMONTMONTONTTTTH 2HH 20H 2002H 202H 20000H 20H 20H 2000H 20020H 2 20020H 20000H 220001313131133133311331131311131111333113 ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● FFFFFOODFOODOFOFOOOOFOOOOFOOOFOODOODFOODFOODDFFFOOOOOOFOOODFOODDOFOFOOOOOOOOFOOFOODFOODFFFFOFOOOFFOOOFOOOOOOOOFOOOODOOODD NETNETNETNETNETETNETETNETNETN TNNETETETNETTETETTNEETWWWWWWWOWOORKORKORKRKWWWORKWWOORKKKKWWWW RW R MAMMMAMAAGAGAGMAMMAAGGMMMMMAGGGGAZAAAZAZINZINAAZAZAAZINAZINEEEEEEE 1111111858585558585858585885JULY/AUGUST 2013 ● FOOD NETWORK MAGAZINE 185

White & ...

BlueberrySkip the old-fashioned flag cake this year—

these desserts are just as patriotic.PHOTOGRAPHS BY CON POULOS


RASPBERRY-WATERMELON TERRINE WITH BLUEBERRY SAUCE ACTIVE: 1 hr l TOTAL: 2 hr (plus refrigerating)

SERVES: 8 to 10

FOR THE WHITE LAYER

2 teaspoons unflavored gelatin powder

1 cup cold whole milk

⅓ cup plus 1 tablespoon sugar

1 cup sour cream

½ teaspoon vanilla extract

Pinch of salt

FOR THE RED LAYER

4 cups chopped seedless watermelon

2 cups raspberries

¼ cup sugar

2 teaspoons fresh lemon juice

Pinch of salt

4 teaspoons unflavored gelatin powder

FOR THE BLUEBERRY SAUCE

2 cups blueberries, plus more for sprinkling

(about 1 pint)

¼ cup sugar

Pinch of salt

1 teaspoon fresh lemon juice

1. Line a 9-by-5-inch loaf pan with plastic wrap,

leaving a 2-inch overhang on all sides.

2. Make the white layer: Sprinkle the gelatin over

½ cup milk in a medium bowl. Let stand 2 minutes.

Heat the remaining ½ cup milk in a small saucepan

over medium heat until steaming. Pour over the

gelatin mixture and whisk until combined. Add the

sugar and whisk until dissolved. Whisk in the sour

cream, vanilla and salt until smooth. Pour the mixture

into the prepared loaf pan, then lightly tap the pan on

the counter to make an even layer. Refrigerate until

set, 45 minutes to 1 hour.

3. Make the red layer: Combine the watermelon,

raspberries, sugar, lemon juice and salt in a blender;

process until smooth. Strain through a fine-mesh

sieve into a bowl, pressing the puree through with

the back of a spoon. Transfer 1 cup of the puree to

another bowl and sprinkle with the gelatin; let stand

2 minutes. Heat 1 cup of the remaining puree in a

saucepan over medium heat until steaming. Pour

over the gelatin mixture and whisk until combined.

Stir in the remaining puree; let cool.

4. Spoon the cooled puree over the white layer;

loosely cover with the overhanging plastic wrap.

Refrigerate until completely set, about 3 hours.

5. Make the sauce: Combine the blueberries, sugar,

salt and ¼ cup water in a saucepan over medium

heat. Cook, stirring, until the berries burst, about

5 minutes. Transfer to a blender and add the lemon

juice; puree until smooth. Let cool completely.

6. Unwrap the terrine; invert onto a platter. Slice and

serve with the blueberry sauce and fresh blueberries. FO

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RED VELVET–BLUEBERRY ICE CREAM PIE ACTIVE: 30 min l TOTAL: 45 min (plus freezing) l SERVES: 8 to 10

4 store-bought red velvet cupcakes

1½ pints vanilla ice cream

1½ pints blueberry sorbet

2 cups cold heavy cream

2 tablespoons confectioners’

sugar

1. Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but

¼ cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.

2. Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice

cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the

pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.

3. Beat the heavy cream and confectioners’ sugar in a large bowl with a mixer on medium-high speed until

soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake

crumbs around the edge. Freeze until firm, at least 4 hours or overnight.


STAR-STUDDED BERRY TARTS ACTIVE: 45 min l TOTAL: 3 hr 15 min l MAKES: 8

FOR THE CRUSTS

2¼ cups all-purpose flour, plus

more for dusting

¾ cup pecans

6 tablespoons granulated

sugar

¼ teaspoon salt

1½ sticks cold unsalted butter,

cut into ½-inch pieces

1 large egg, beaten

FOR THE PASTRY CREAM

1 cup whole milk

⅔ cup granulated sugar


½ cup plus 3 tablespoons

buttermilk

3 large egg yolks

3 tablespoons cornstarch

1 pint raspberries

1 pint blueberries

Confectioners’ sugar, for dusting

1. Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a

food processor until the nuts are finely ground. Add the butter and pulse

until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water

and pulse until the dough comes together. Turn out onto a piece of plastic

wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.

2. Lightly flour a large sheet of parchment paper. Roll out the dough on

the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch

rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles.

Separate the pieces slightly on the parchment, then use your fingers to

crimp the edges. Slide the parchment onto a baking sheet. Roll out the

scraps until ¼ inch thick. Cut out 8 stars using a small floured star-

shaped cookie cutter; arrange on the baking sheet around the crusts.

Refrigerate until firm, about 20 minutes.

3. Preheat the oven to 375̊ . Poke holes in the crusts with a fork. Brush

the stars and the edges of the crusts with the beaten egg. Bake until

golden brown, about 25 minutes; remove to a rack to cool completely.

4. Make the pastry cream: Combine the milk, ⅓ cup granulated sugar

and the vanilla in a saucepan and bring to a simmer over medium heat.

Whisk ½ cup buttermilk, the egg yolks, cornstarch and the remaining

⅓ cup sugar in a bowl. Slowly pour the hot milk mixture into the egg

mixture, whisking constantly. Pour the mixture back into the saucepan

and cook, whisking, until thick and bubbling, about 3 minutes. Transfer

to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic

wrap on the surface and refrigerate 45 minutes.

5. Carefully transfer the crusts to a platter. Spread the pastry cream

on the crusts, then top with the berries. Top each tart with a star. Dust

with confectioners’ sugar.

190

Sarah K. says:

Sorry for the confusion. But these NEW SKINNY COW® tasty treats are low-fat ice cream AND candy in one

scrumptious 160 calorie bar. Try Salted Caramel Pretzel and Cookies ‘n Dough. Just not both at once.

Unless noted to the contrary all trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or used with permission.

And visit skinnycow.com for the chance to win delicious prizes.And visit skinnycow.com for the chance to win delicious prizes.

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160 CALORIES OF LOW-FAT


BLUEBERRY BUTTERMILK BUNDT CAKE ACTIVE: 1 hr l TOTAL: 2 hr 30 min (plus cooling) l SERVES: 10

FOR THE CAKE

2 sticks unsalted butter, at room

temperature, plus more for the pan

3 cups plus 2 tablespoons all-purpose flour

2½ teaspoons baking powder

1¼ teaspoons salt

1¾ cups granulated sugar

¼ cup vegetable oil

4 large eggs, at room temperature


¾ cup buttermilk

2 cups blueberries (about 1 pint)

FOR THE TOPPINGS

2 to 3 cups large strawberries, halved or

quartered (about 1 pint)

1 to 2 tablespoons granulated sugar

2½ cups confectioners’ sugar

1 tablespoon unsalted butter,

at room temperature

4 to 5 tablespoons milk

1. Make the cake: Preheat the oven to 350 .̊ Generously butter a nonstick 12-cup Bundt pan.

Whisk 3 cups flour, the baking powder and salt in a medium bowl.

2. Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-

high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber

spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in

the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost

incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat,

scraping down the sides of the bowl as needed, until just combined. Add the remaining flour

mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.

3. Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third

of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with

another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest

of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into

the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes

in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto

the rack to cool completely.

4. Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl;

set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners’

sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more

tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides.

Serve with the strawberries and their juices.

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What’s black,white, and red

all over?


On the RoadSee who eats the most

ice cream. Then, find the best frozen treat in your state.

Washington, D.C.

Capitol ChillWe finally know what it takes to keep the nation’s capital running: ice cream. Washington, D.C., residents go out for a scoop almost twice as often as the rest of the country, according to a report by Bundle, a spending-analysis company. Jimmy Cenkci, owner of Larry’s Ice Cream (1633 Connecticut Ave. NW; 202-234-2690), isn’t surprised: He believes a combination of high summer temperatures and high stress is to blame. “People know that ice cream will help them feel better,” he says. Need your fix? Turn the page to find America’s best ice cream treats.

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TREATS

WE TRACKED DOWN THE MOST DELICIOUS FROZEN DESSERTS IN AMERICA:

ONE IN EVERY STATE (AND D.C., TOO)!PHOTOGRAPHS BY JAMES WOJCIK


On the Road

See some of our favorite treats on

Cooking Channel’s Ice Cream Nation, Sunday, July 14 at

8 p.m. ET.

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Toffee Sundae

ALABAMABoll Weevil SpecialMilky Moo’s, Enterprise and Troy This peanut-lover’s ice cream—chock-full of peanut butter with peanut-butter chips and peanuts—is named after an unlikely state hero: In the early 1900s, boll weevil insects destroyed the cotton harvest and made peanuts Alabama’s king crop.$1.38 to $3.69; two locations; milkymooicecream.com

ALASKA Rum Raisin Hot Licks Homemade Ice Cream, FairbanksAlaska may not be home to much sun and sand, but Hot Licks does its part to conjure the beach: This scoop comes full of giant Monukka raisins soaked in dark rum.$2.40 to $7; two locations; hotlicks.net

ARIZONAToffee Banofi SundaeSweet Republic, ScottsdaleThis sundae version of English Banoffee pie is Alton Brown’s favorite ice cream treat. It’s a mountain of Madagascar vanilla ice cream, salted caramel, bananas and toffee brittle in an oversize waffle bowl. $6.70; 9160 E. Shea Blvd.; sweetrepublic.com


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Ice Cream Soda

ARKANSAS Chocolate MarvelLe Pops Gourmet Ice Lollies, Little RockIn an unassuming shopping-mall stall, Le Pops founder Laurie Harrison cranks out homemade ice pops. This fan favorite is a serious take on a Fudgsicle, made with cocoa and chocolate. $2.49; 400 President Clinton Ave.; lepops.com

COLORADOChocolaty DefrostCrave Dessert Bar & Lounge, DenverAn after-theater crowd flocks to Crave, a swank downtown café, for a popular (if unusual) treat: chocolate-chestnut ice cream on a brown-butter waffle covered with grapefruit sauce and Mexican ganache. $10; 891 14th St.; cravedenver.com

CONNECTICUTChocolate Chip Shady Glen, ManchesterWhat makes this particular scoop so special is its texture: The staff at the ’50s-style diner pours hot melted chocolate onto vanilla ice cream, then the chocolate hardens and shatters, so you get tons of chips in every bite.$2.50 to $4.60; 840 E. Middle Turnpike; 860-649-4245

CALIFORNIAIce Cream SodaJerry’s Soda Shoppe, Canoga ParkThe soda fountain inside De Soto Pharmacy is only 17 years old, but its ice cream soda is already a legend: The mug is dipped in chocolate, then filled with Lappert’s ice cream, chocolate syrup, seltzer and whipped cream.$4.25 to $4.75; 20914 Roscoe Blvd.; 818-341-9515

On the Road


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Ice Cream Sandwiches

FLORIDAEdison CrullersEdison: Food + Drink Lab, TampaChef Jeannie Pierola calls the kitchen her lab, and this dessert is an experiment gone right: carrot ice cream with crisp crullers, cardamom glaze and a white raisin puree. $6; 912 W. Kennedy Blvd.; edison-tampa.com

DELAWARE Scorpion StingThe Ice Cream Store, Rehoboth BeachThe sweet-looking Ice Cream Store sells one wicked treat: scoops of ice cream flavored with cinnamon, cayenne and hot sauce, and topped with a dried edible scorpion.$4.49 to $5.29; 6 Rehoboth Ave.; rehobothbeach icecream.com

PEACH

CHOCOLATE COCOA-NIB CRUNCH

BROWN BUTTER

GEORGIAIce Cream SandwichesMiller Union, AtlantaThis lunchtime-only dessert is called “ice cream sandwich” on the menu, but it’s not that simple: It’s a rich brownie-ish cookie on the outside, with fun specialty ice cream flavors (like brown butter) on the inside.$5; 999 Brady Ave. NW; millerunion.com


On the Road

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Ever wonder how we make our delicious Vanilla Honey Caramel Greek Frozen Yogurt? No? Well, we’ll tell you anyway. First, the bees churn out the honey we swirl into our creamy Greek yogurt. Then, we stir in the Fairtrade vanilla and the caramel swirls, before putting the whole concoction in the freezer. Not the bees though, they taste weird.

It’s really Greekin’ good.

Hula PieIDAHO

Lemon ThrillsCapital City Public Market, BoiseSaturday at the farmers’ market is when you can buy the cult-favorite brand Sugar Sugar’s ice cream “sammies,” such as lemon ice cream between almond-meringue cookies.$3.75; 8th St. and Idaho St.; sugarsugarid.com

ILLINOISPistachio SundaeBalena, ChicagoThe interesting mix of textures in this sundae is the secret to its popularity: creamy pistachio gelato, fluffy pistachio nougat and chewy orange confit.$9; 1633 N. Halsted St.; balenachicago.com

INDIANAPeaches & CreamRocket Science, NappaneeSteve Helmuth flash-freezes his ice cream with liquid nitrogen. In this favorite: peaches and marshmallow cream.$3.50 to $5.60; 401 E. Market St.; 574-773-7003

IOWASalted Nut RollHickory Park, AmesThe place mats at Hickory Park advertise 49 specialty sundaes. We love this one, with vanilla ice cream, marshmallow, caramel, salted peanuts and a wafer.$2.95 to $3.95; 1404 S. Duff Ave.; hickoryparkames.com

HAWAIIHula PieKimo’s and Duke’s, multiple locationsHawaii is home to killer waves and macadamia nuts, and this slice of ice cream pie is a combination of the two: a behemoth wavelike mass of macadamia nut ice cream, chocolate cookie crust and hot fudge.$7.95; tsrestaurants.com

On the Road


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KENTUCKYThe AvocadoSeviche, LouisvilleChef Anthony Lamas’ love of avocados (he sold them at a stand as a kid) inspired his avocado ice cream, served in a chocolate shell with a pit of dark chocolate and bourbon dulce de leche.$7; 1538 Bardstown Rd.; sevicherestaurant.com

LOUISIANAAll Things NOLASucré, New Orleans and Metairie This sundae is an ode to two New Orleans favorites: bananas Foster and bread pudding. The brown-butter pecan gelato comes with bananas Foster sauce, pecans and bread-pudding chunks.$8.50; two locations; shopsucre.com

MAINEAffogatoThe Gelato Fiasco, Brunswick and PortlandInstead of milk in your coffee, try ice cream: Locals come here for a double shot of espresso served in a mug over gelato (like the fresh cream flavor).$4.75; two locations; gelatofiasco.com

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KANSASHelado Paleteria La Reyna, Wichita Few know the owner’s recipe for this Mexican helado (ice cream), but two secrets are out: The produce for the fruit flavors is hand-picked, and the ice cream is 14 percent milk fat instead of the usual 5. Translation: It’s extra creamy!$1.25 to $3; 2925 N. Arkansas Ave.; 316-831-9196

Helado


On the Road

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Find our wines online at entwine-wines.com/where-to-buy

MARYLANDPig Brittle with Vanilla Ice CreamNewton’s Table, BethesdaYou don’t really need a spoon for this treat: You can scoop up the ice cream with big shards of pig brittle (candy-coated prosciutto and toasted pecans) that come on the side. $12; 4917 Elm St.; newtonstable.com

MASSACHUSETTS“Adult” Ice Cream SodaPicco, Boston This smart, grown-up version of a float is bittersweet—in the best way: tart raspberry lambic beer poured over vanilla ice cream in a tall hefeweizen glass. $11; 513 Tremont St.; piccorestaurant.com

Hot Fudge Cream Puff

MICHIGAN Hot Fudge Cream PuffSanders Candy & Dessert Shops, multiple locationsMichigan ice cream addicts have enjoyed this twist on the cream puff since the 1920s: The pastry is filled with vanilla ice cream and drenched in hot fudge.$5.95; sanderscandy.com


On the Road

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Meet the Tyson® Mini Chicken Sandwich. Warm, wholesome and made with 100% all white meat chicken, it’s perfectly sized for life on the go. Learn more at TysonToGo.com.

100% all white meat goodness. (Now in our convenient travel size.)

®/© 2013 TYSON FOODS, INC.

Strawberry Malt

MISSISSIPPIMoon Pie–RC Cola SandwichThe Hook Up Bar & Restaurant, BiloxiThis winner is two Southern favorites, moon pies and Royal Crown Cola, in one: A moon pie with RC Cola ice cream inside.$4; 200 8th St.; thehookuprestaurant.com

MISSOURIBlackberry TartBailey’s Chocolate Bar, St. LouisThe motto at Bailey’s is “Every day is Valentine’s Day”—and customers fall hard for this warm berry tart crowned with lemon-sage ice cream.$9; 1915 Park Ave.; baileyschocolatebar.com

MONTANARanch Dressing Ice Cream Sweet Peaks, multiple locationsThe owners’ 8-year-old daughter, a ranch-dressing lover, inspired this flavor. It comes with carrot sticks for dipping.$2 to $3.50; sweetpeaksicecream.com

NEBRASKA Root Beer FloatUniversity of Nebraska–Lincoln Dairy Store, LincolnTake a campus tour and you might see food- science students making the vanilla ice cream for this frothy float.$3.19; 114 Food Industry Complex; dairystore.unl.edu

MINNESOTAStrawberry MaltConvention Grill, EdinaEdina’s vintage diner serves its strawberry malt shake the old-school way—in a tall glass with two straws and a frosted metal mixing cup on the side. Add fresh banana for just 50 cents.$5.95; 3912 Sunnyside Rd.; conventiongrillmn.com


On the Road

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M&M’S® Milk Chocolate with peanut butter.Obviously irresistible.

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NEVADAKing Kong SundaeSugar Factory American Brasserie, Las VegasThis dessert is as intimidating as its namesake: 16 scoops of ice cream with 12 toppings, like marshmallows, two waffle cones, gummy candies, bananas and giant lollipops.$50; 3655 Las Vegas Blvd.; sugarfactory.com

NEW HAMPSHIREBaklava Ice CreamPuritan Backroom, ManchesterThe Greek owners here pay tribute to their native country by mixing pieces of baklava (phyllo pastry filled with chopped nuts), cinnamon and honey into vanilla ice cream.$2.50 to $4; 245 Hooksett Rd.; puritanbackroom.com

NEW JERSEYSweet & SaltyNinety Acres Culinary Center, Peapack Fans of chocolate-covered pretzels can’t resist this sundae. The chefs flavor ice cream with pretzels and sea salt and top it with hot fudge and a pretzel-panko crumble. $10; 2 Main St.; natirar.com

NEW MEXICOSopaipilla SundaeEl Milagro, Santa FeEl Milagro’s sopaipilla (sweet fried dumpling) comes covered in caramel and whipped cream, but the best part is on the inside: vanilla ice cream that melts and oozes out.$6; 3482-C Zafarano Dr.; 505-474-2888

American Globs

NEW YORKAmerican GlobsBig Gay Ice Cream, New York City The creative founders of the Big Gay Ice Cream truck and shop (yes, they’re gay) cover soft-serve cones in fun, clever toppings. The American Globs is a bestseller: vanilla covered with pretzel pieces, sea salt and chocolate.$6; two locations; biggayicecream.com


On the Road

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NORTH DAKOTA Whirla Whip with Dill Pickle RelishDakota Drug Co., StanleyDakota Drug Co. is home to what is likely America’s only surviving Whirla Whip, a 1940s machine that whips vanilla ice cream with toppings. Be brave and try it like a local: with dill-pickle relish.$3.50; 107 S. Main St.; 701-628-2255

OHIO Choco TacoBarrio Tremont, ClevelandSavory tacos are only part of the draw at little Barrio Tremont: Customers love the chocolate-covered dessert taco, made with cayenne ice cream. $4; 806 Literary Rd.; barriotremont.com

OKLAHOMA Grand Lake Monte CristoThe Mule, Oklahoma CityThe PB&J at The Mule grilled-cheese shop is nothing like the one you had as a kid: It’s peanut butter, dark chocolate and raspberry preserves on white bread, grilled and served with salted-caramel ice cream.$6; 1630 N. Blackwelder Ave.; themuleokc.com

Icebox Cake

NORTH CAROLINAThe French ConnectionBouchon French Comfort Food, AshevilleIt’s a frozen treat with a little heat: vanilla ice cream swirled with cognac and crushed pink peppercorns, and dusted with sweet praline morsels. $5; 62 N. Lexington Ave.; ashevillebouchon.com

OREGON Double Chocolate Icebox CakeImperial, PortlandPastry chef Michelle Vernier makes this icebox cake with layers of chocolate ice cream and dense chocolate cake (instead of whipped cream and chocolate cookies). Then she blankets the whole thing with toasted meringue. $9; 410 SW Broadway; imperialpdx.com


On the Road

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PENNSYLVANIA Hazelnut Waffles with Praline Ice CreamSupper, Philadelphia Chef Mitch Prensky makes his waffles with a little cornmeal for crunch. Then he turns them into a sandwich with praline ice cream, brûléed bananas and Nutella ganache. $8; 926 South St.; supperphilly.com

RHODE ISLANDSpumoniCamille’s, ProvidenceA storied Italian restaurant is a fitting spot for an iconic Italian dessert (with a twist): strawberry, pistachio and chocolate ice creams on a graham-cracker crust with candied cherries and orange peel. $10; 71 Bradford St.; camillesonthehill.com

SOUTH CAROLINASmoked Chocolate ParfaitTristan, CharlestonAs weird as it sounds, this dish is like a chocolate sausage: cold-smoked chocolate ice cream wrapped in a pudding-skin casing, served with chocolate Pop Rocks. $10; 10 Linguard St.; tristandining.com

SOUTH DAKOTACookies ’n Cream Dairy Sales Bar, South Dakota State University, BrookingsSDSU claims it invented cookies-and-cream ice cream. We can’t be sure, but the school’s version, made cow-to-cone on campus, is legendary—and worth the fuss.$1.09 to $3.50; 1111 Rotunda Ln. North; 605-697-2585

TENNESSEE Honey Beet The Silly Goose, NashvilleTurns out, beets are an ingenious ice cream ingredient: They balance sweet custard with earthy flavor, plus the color is amazing. A drizzle of local honey finishes the deal. $4.50 to $7.50; 1888 Eastland Ave.; sillygoosenashville.com

Black BettyTEXAS Black BettyGourdough’s Public House, AustinYou’ll find more than two dozen great doughnuts at Gourdough’s, but the Black Betty is the reigning queen. It’s filled with blackberry jam, glazed with cream cheese icing and topped with cake-mix crumbles, honey butter and a heaping scoop of vanilla ice cream. $6.75; 2700 S. Lamar Blvd.; gourdoughspub.com


On the Road

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UTAHPlátano Macho SplitFrida Bistro, Salt Lake CityOwner Jorge Fierro’s Mexican heritage inspired this banana split: baby plantains cooked in brown sugar and tequila, served with Mexican chocolate, strawberry and tres leches ice creams.$14; 545 W. 700 South; fridabistro.com

VERMONTMaple CreemeeMorse Farm, MontpelierIt’s not summer in Vermont without a creemee (the local name for soft serve). The maple syrup–making Morse family swirls their Grade B syrup into ice cream and serves it in a cone. $1.75 to $2.50; 1168 County Rd.; morsefarm.com

VIRGINIABanana Pudding The River and Rail, RoanokeThis dessert-in-a-jar is full of surprises: Under the jalapeño-coconut ice cream you’ll find banana pudding and crunchy cornbread bits. $7; 2201 Crystal Spring Ave. SW; riverandrail restaurant.com

WASHINGTON Apple Cup CrispFerdinand’s Ice Cream Shoppe, PullmanThe Apple Cup Crisp, named after an annual college football battle, makes the most of the state’s signature crop. It’s vanilla ice cream mixed with apple flavoring, crushed oatmeal cookies and caramel.$1.85 to $3.15; 2035 NE Ferdinand’s Ln.; public.wsu.edu/creamery/ferdfront.htm

WASHINGTON, D.C.Cuba Libre FloatBar PilarFor his take on the Cuba Libre cocktail, bar manager Jonathan Fain fills a modified Coca-Cola bottle with vanilla gelato, rum and Mexican Coke, then tops it off with absinthe-laced whipped cream and a Southern Comfort–soaked cherry. $12; 833 14th St. NW; barpilar.com

WEST VIRGINIAApple Butter Ice CreamCafé Bacchus, MorgantownThis local favorite is an ingenious flavor combo: West Virginia apple butter ice cream drizzled with Mexican apple jack caramel sauce and topped with bacon sprinkles. $7; 76 High St.; cafebacchus.net

WISCONSIN Kopp’s Special SundaeKopp’s Frozen Custard, multiple locationsThe local landmark Kopp’s has been dishing out custard since 1950. And this sundae is a menu mainstay—vanilla custard layered with hot fudge, raspberries, banana slices and pecans. $6.05; kopps.com

WYOMING Wild Huckleberry Moo’s Gourmet Ice Cream, Jackson HoleWild huckleberries grow rampant in the Rockies—and the ice cream makers at Moo’s don’t let them go to waste. They use natural and organic ingredients (no preservatives or colorings): The berries create that vibrant hue.$2 to $4; 110 N. Center St.; moosjacksonhole.com


On the Road

ICE CREAM SCOUTS:John Andrews, South Dakota Magazine; Tony Barbour, The Roanoker, VA; Darlene Hutchinson Biehl, River Region Living Magazine, AL; Marcelle Bienvenu, The Times-Picayune, New Orleans; Joe Bonwich, St. Louis Post-Dispatch; Addie Broyles, Austin American-Statesman; Julian Brunt, Sun Herald, MS; Darin Burt, Washington Magazine, WA; Dave Cathey, The Oklahoman; Ann Christenson, Milwaukee Magazine; Gail Ciampa, Providence Journal; Rob DeWalt, Santa Fe New Mexican; Janna Farley, Argus Leader, Sioux Falls, SD; MaryEllen Fillo, Hartford Courant; Carrington Fox, Nashville Scene; Brian Freedman, The Food, Drink & Travel Report, Philadelphia; Sydne George, Great Falls Tribune, MT; Lori Grannis, Vine & Beast, MT; Laura Hahnefeld, Phoenix New Times; Eric E. Harrison, Arkansas Democrat-Gazette; Jennifer Hazard, Yarmouth, ME; Meg Heckman, NH; Karen Herzog, Bismarck Tribune, ND; Anne Hillerman, Santa Fe, NM; Lori Hogan, Cheyenne, WY; Brad Kaplan, Creative Loafing, Atlanta; Leslie Kelly, Seattle Magazine; Jolene Ketzenberger, The Indianapolis Star; Jeff Korbelik, Lincoln Journal Star, NE; Carol Kugler, Bloomington Herald-Times, IN; Joe Lawler, Des Moines Register; Eric Levin, New Jersey Monthly; Mary Brown Malouf, Salt Lake; Dana McMahan, Louisville Courier Journal; Leah Mennies, Boston Magazine; Tara Morgan, Boise Weekly, ID; Robert Moss, Charleston City Paper, SC; Cliff Murray, Alaska Foodie; Denise Neil, The Wichita Eagle, KS; Melissa Pasanen, Vermont Life Magazine; Emily Patrick, Mountain Xpress, Asheville, NC; Mikenna Pierotti, WV Living Magazine; Sylvia Rector, Detroit Free Press; Laura Reiley, Tampa Bay Times; Heidi Knapp Rinella, Las Vegas Review-Journal; Besha Rodell, LA Weekly; Tracy Saelinger, Portland, OR; Kim Schneider, Cleveland Magazine; Jonathan Scott, The Oxford Eagle, MS; Elina Shatkin, Los Angeles; Carole Sugarman, Bethesda Magazine; Joy Summers, City Pages, MN; Patricia Talorico, The News Journal, DE; David Tamarkin, Middlewest, Chicago; Jessica Voelker, Washingtonian; Claire Walter, Culinary Colorado; Audrey Wilson, Hawaii Tribune Herald U

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Introducing Bumble Bee SuperFresh™ Premium Fresh Frozen. Cleaned, cut and fresh-frozen within hours, our premium quality fi llets and shrimp are chef-prepped with all-natural ingredients to give you sensational results every time. From freezer to table in 20 minutes or less.

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W W W. B U M B L E B E E S U P E R F R E S H .C O M

©20

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THE HELLMANN’S® TASTE YOU LOVE WITH OLIVE OIL

NOW THIS IS AMORE

BRINGING THE BEST TOGETHER FOR 100 YEARS

Q: What is low-fat half-and-half? Seems like an oxymoron! Lois Brichta, Santa Fe, NMA: Low-fat or fat-free half-and-half is not half milk and half cream, as the name suggests; it’s often a combination of nonfat milk, corn syrup and a thickening agent. Be careful when cooking with low-fat half-and-half: It can curdle if it gets too hot. If you’re trying to save fat and calories, you’re better off just using whole milk.

Q: Can I brine steak? Forest Shelnutt, Gerber, CAA: Brining is not an ideal way to tenderize steak—even tough cuts. Soaking beef in a saltwater solution can turn it a dull gray color, and while brining increases the meat’s moisture content, that’s not necessarily a good thing: The added water can prevent a crust from forming during cooking. Marinating is a better way to tenderize beef. Or try a “dry brine”: Coat the steak generously with kosher salt and other dry seasonings and let stand for at least 1 hour or up to 24 hours; brush off the brine before cooking.

Good Question...Follow Up

Have a question about cooking? Visit foodnetwork.com/goodquestion.

Q: What’s the best way to peel an onion? Vincent Notarangelo, Lutherville, MDA: Slice off the pointy stem end with a chef’s knife, then stand the onion on the cut end and slice it in half through the root. Grab the skin from the cut side and pull it back. You can leave the pulled-back skin attached to the root and use it to stabilize the onion as you chop. For a step-by-step chopping video, go to foodnetwork.com/onion.S

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INGREDIENTS1 lb. bow tie pasta

2 tablespoons olive oil

1 lb. chicken breast, cut into thin strips

1/2 red onion, sliced into half moons

3/4 cup green olives, pitted and halved

1/2 cup raisins

1 cup Hellmann’s® Mayonnaise Dressing

with Olive Oil

1/2 cup orange juice (or more to taste)

DIRECTIONS1. Cook pasta according to the package instructions. Set aside to cool.

2. Add oil, chicken strips, onions, olives and raisins to a hot pan. Cook until chicken is cooked through and onions are softened. Set aside to cool.

3. In a large bowl, combine Hellmann’s®

Mayonnaise Dressing with Olive Oil and orange juice to create a dressing.

4. Add cooled pasta, chicken, olives, raisins and onions to dressing and toss to coat.

CRAFTED ESPECIALLY FOR HELLMANN’S®

BY MARIO BATALI ©20

13 U

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ver

CR

BY

creamy chicken pasta salad WITH GREEN OLIVES AND RAISINS


Contest

Name This Dish!Dream up a clever name for this fried chicken and you could win big.

How to enter: Read the recipe and

come up with a creative name for this fried chicken. We’re looking for fun, surprising, inventive names!

Go to foodnetwork .com/namethisdish and enter your best name from June 25 to July 16, 2013. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card.

What do

you think?????????????????ACTIVE: 50 min l TOTAL: 1 hr 5 min (plus marinating)

SERVES: 4 to 6

2 tablespoons curry powder

2 teaspoons cayenne pepper

Kosher salt and freshly ground black pepper

8 small chicken drumsticks (about 2½ pounds)

1 cup low-fat plain yogurt

1⅓ cups whole milk


1 cup sweetened shredded coconut

3 cups all-purpose flour

Peanut or vegetable oil, for frying (5 to 6 cups)

Vegetable shortening, for frying (5 to 6 cups)

½ cup finely chopped red onion

½ cup finely chopped mango

½ cup cilantro leaves

Juice of ½ lime

1. Combine the curry powder, cayenne, 2 teaspoons

salt and 1 teaspoon black pepper in a bowl. Combine

the chicken, half of the spice mixture, the yogurt, 1 cup

milk and the garlic in a large resealable bag; shake to

coat. Refrigerate at least 2 hours or overnight.

2. Preheat the oven to 350 .̊ Spread ½ cup coconut on

a baking sheet and toast, stirring occasionally, until

golden, about 12 minutes; transfer to a medium bowl

and set aside. Combine the remaining ½ cup coconut,

the flour and the remaining spice mixture in a large

bowl; work in the remaining ⅓ cup milk with your

fingers until small lumps form.

3. Set a wire rack on a baking sheet. Heat about

4 inches of equal parts peanut oil and shortening in

a large pot over medium-high heat until a deep-fry

thermometer registers 350 .̊

4. Remove the drumsticks from the marinade, letting

the excess drip off. Using your hands, coat the

chicken with the flour mixture, pressing it so it sticks

to the meat. Place on a plate.

5. Working in 2 batches, carefully add the chicken

to the hot oil mixture. (The temperature will drop to

300˚ to 325̊ ; adjust the heat to maintain this lower

temperature.) Fry, undisturbed, 2 to 3 minutes to set

the crust. Continue frying, turning as needed, until

golden brown and cooked through, 10 to 12 minutes.

Remove to the rack; sprinkle with salt, transfer to the

oven and bake until a thermometer inserted into

the thickest part registers 165̊ , 10 to 15 minutes.

6. Meanwhile, add the red onion, mango, cilantro,

lime juice and a pinch of salt to the toasted coconut.

Sprinkle the mixture on the chicken.

Beth DavisDublin, OH

MargajitoNancy

Boardman Naples, FL

BorderlimeMary

Argyros St. Louis

Margarita Banderita

Patricia Ramos

Sammamish, WA

Recent Winner: GULP OF MEXICO

MargarBander

EXICO

RUNNERS -UP

NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! Contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/namethisdish and complete and submit entry form, including your recipe name. Contest begins 12:01 a.m. ET June 25, 2013, and ends 11:59 p.m. ET July 16, 2013. 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 and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.

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food network magazine july august 2013

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